Senior High School

Technical-Vocational-Livelihood (TVL) Track

FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 1
Prepare Dining Room/Restaurant Area for Service
LO1 – Take Table Reservation
LO2 – Prepare Service Stations and Equipment
Technical-Vocational-Livelihood (TVL) Track – Senior High School
FOOD AND BEVERAGE SERVICES NC II
Quarter 3 - Module 1: Prepare the Dining Room/Restaurant Area for Services
LO1 – Take Table Reservation (Lesson: Taking Table Reservation)
LO2 - Prepare Service Stations and Equipment (Lesson: Preparing Service
Stations and Equipment)

Republic Act 8293, Section 176 states that:

No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is
created shall be necessary for exploitation of such work for profit. Such agency or
office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

*Text adopted from regional template.

OIC, Schools Division Superintendent: Susan S. Collano

Assistant Schools Division Superintendent: Ma. Luisa T. Dela Rosa

Development Team

Author: MA. ROWENA R. ROMERO

Language Editor: REASHIELA L. KHAN

Content Editor: MARLENE M. GIANAN

Reviewers: AMELIA B. CABRERA

AILEEN A. TABILOG
MARILYN B. MIRANDA

Layout Artist: MA. ROWENA R. ROMERO

Senior High School

Technical-Vocational-Livelihood (TVL) Track
FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 1
Prepare the Dining Room/Restaurant Area for
Service
LO1 – Take Table Reservation – Week 1
LO2 – Prepare Service Stations and Equipment - Week 2
 Introduction

Welcome to the Food and Beverages Service Specialization under the

Technical-Vocational-Livelihood Track.

The first quarter contains the lessons under core competency no. 1, which is
preparing the dining room/restaurant area for service. This module consists of two
learning outcomes starting from taking table reservations to setting up service stations
and equipment.

In this module, you will learn all the preparations needed before the actual
service at a dining room/restaurant area.

This module contains the following:

Definition of Serves as a guide for you to understand the

Technical Terms terms used in this module.
Determines your prior learning about these
Pre-Test learning competencies.

Provides you with meaningful knowledge and

Lesson Information skills that will help you to engage with and
develop your skills, knowledge, and
understanding of these competencies.
Practice Task 1 Contains the Trial Round Test.

Practice Task 2 Contains the Challenger Round Test.

Practice Task 3 Contains the Expert Round Test

Additional Task Offers additional activities to reinforce your

learning
Post Test Determines your learning after the lesson.

Answer Key Provides the answer key in every practice

task.

References List the sources of information.

This module is designed to improve your skills and increase your knowledge
by providing hands-on activities that you can enjoy accomplishing in the comfort of
your home. You must master the competencies in this module before proceeding to
the next lesson. You may ask me if you have anything you wish to clarify.

1
 Have a fun and meaningful experience in taking this specialization

Learning Objectives:

At the end of the lesson, you are expected to:

1. Take table reservation;

2. Prepare service stations and equipment.

Definition of Technical Terms

Crockery tableware such as plates, dishes, cups and other similar

items used for eating and serving
Cutlery sharp tools made of metal, particularly knives; kitchen and
dining tools that are used at the table for preparing, serving,
and eating food
Double book overbooking; accepting more than one reservation for the
same table at the same schedule
Drawback a feature that renders something less acceptable; a
disadvantage or problem
Equidistant the same or equal distance apart from one point to another
Flatware the generic term for all dining utensils
Guest check a form used to record the orders of the guests and is
presented afterward for payment
Hollowware a serving dish or pieces such as water pitcher, teapot, and
gravy boat
Pax a party, person or guest; derived from the word “passenger”
as used in the 1940s in the UK transport Industry
Restaurateur a person who owns and manages a restaurant
Walk-in a guest who walks into a place, e.g., a restaurant, without
guest any prior seat reservations

2
 Pre-Test

Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write
your answer in a separate sheet of pad paper.

___________ 1. Reservations are advanced bookings by customers to hold a table

(table bookings).
___________ 2. An advantage of taking reservations is that you know the exact
number of people you need to feed at a specific or given time.
___________ 3. Every foodservice establishment accepts reservations.
___________ 4. A ‘no show’ upon reservation increases revenue.
___________ 5. A dessert spoon is used for different items, such as coffee, tea,
dessert, cereals, and soup.
___________ 6. Soupspoon is for the main course.
___________ 7. Creamer is used in serving granulated sugar as well as sugar
cubes.
___________ 8. A waiting list involves holding a table.
___________ 9. Silverware can either be flatware, cutlery, or hollowware.
___________ 10. A cafeteria service system consists of straight-line counters
containing a variety of hot and cold dishes.

LESSON 1: TAKING TABLE RESERVATION

Week 1

Lesson Information 1.1

Familiarizing yourself with the specific foodservice operations used in different

establishments or settings is important in navigating in the food industry. This will help
you create or find options for food production and service.

Foodservice Operations

Foodservice operations are broadly categorized as commercial and non-commercial.

1. Commercial foodservice operations are operated as a business with profit

motive like hotels. The types of foodservice operations are many to meet the
customers’ demands and the common commercial foodservice operations.

a. The cafeteria system consists of straight-line counters containing a variety of

hot and cold dishes. The customers select the dishes along the counters and
are billed at the end. Usually, the tables have basic requirements such as salt
and pepper, straw holder, napkins, and water glasses.

b. A coffee shop may be an independent outlet or may be situated in a

restaurant. It mainly serves neatly plated snacks and beverages in an informal
ambiance.

c. A kiosk is a small permanent or temporary structure on a sidewalk. It sells

items like coffee, tea, chocolates, pastries, and savories that may either be

3
 taken away or consumed at tables arranged nearby. Most kiosks do not have
seating provisions.

d. Meals on wheels was a concept developed in the United Kingdom during

World War II in 1943 when food was delivered to servicemen. In this system,
the food that is cooked in a centralized kitchen is supplied to homes, offices,
hospitals, and elderly people who live in a community in separate homes.

e. An airport lounge is a formally ambient food stall at the airport. It offers a wide
menu for breakfast, lunch, and dinner with hot and cold beverages, salads,
main meals, and desserts for travelers having meals at leisure. The travelers
select food and beverage of choice and take them to the table by themselves.

f. Family restaurant has an elaborate menu of single or multiple cuisines which

may change according to the operating hours. It has a good ambiance and
comfortable seating arrangements so that the guests can dine leisurely.

g. Fast Food Outlet has a limited menu of hot and cold beverages with easily
prepared and fast meals cooked in advance and kept warm.

h. A food court is a multi-cuisine food outlet located around a central dining area.
The customers pick up food and beverages of their choice from multiple outlets
and sit in the central dining area to consume them. This type of service can be
seen in shopping malls.

i. Themed restaurant has a limited menu that is based on the theme.

Architecture, lighting, and music induce the feel of the theme. The informal
ambiance is usually maintained with various other interior decorations.

2. Non-commercial foodservice operations are those that give free food and
accommodation as support service to some other establishment’s main function
or purpose. They are usually found in colleges and universities, healthcare,
industries, military, daycare centers, orphanages, and nursing homes.

a. Welfare catering provides nutritious food and beverages at a reasonable price

to fulfill a social obligation, hence the term ‘welfare’. This service is usually
provided in hospitals, schools, colleges, the armed forces, and industrial
catering to help sick, malnourished, or wounded patients recover fast.

b. Industrial catering provides food and beverages to ‘people at work’ in

industries and factories at highly subsidized rates. It is based on the
assumption that if employees are fed better, they are happy and complain less.

4
 Lesson Information 1.2

In the food industry, reservation is defined as an arrangement to have

something (room, table, or seat) held for use at a later time. A guaranteed seat brings
in more customers and increases revenue.

Types of Reservation

There are two types of restaurant reservations:

1. Manual Reservation System requires a person designated, usually a host or

hostess, to answer the phone, record the details of the said reservation, and take
the credit card information as a guarantee. The designated person may also
answer questions related to the reservation, menu, directions, parking areas, and
other pertinent information. The manual reservation form may look like the one in
Figure 1.

Establishment Name and Logo

RESERVATION FORM

VOICE FAX INTERNET EMAIL WALK-IN

CP AP MAP EP

Reservation Keyed to Guest Accounts

taken by PMS by Service Department

Arrival Date/Time:____________________________
Name: _________________________________________
Booked by: _____________________________________
Mobile:_____________________________________
Email: ______________________________________
Type of Vehicle: _________________________________
Remarks: ______________________________________
Company Name: _____________ Special Applicable YES/NO
Company Address: ______________________
Booker:___________________________
Base Rate: ____________________
Deposit ________________
Total:_____________________
Billing:
Instructions: ____________________________________________
______________________________________________________
__________
Figure 1. Sample reservation sheet for reservations made via telephone
Remarks:
______________________________________________________

5
 A growing trend in Manual Reservation System is the Call Ahead Seating where
the guests call when they are on their way and set a specific time when they will
arrive. Usually, restaurants will hold a table for 20-30 minutes. However, in cases
where there is a long line of walk-in guests waiting for seats, restaurants would
often opt to serve guests on a first-come-first-served basis.

2. Online Reservation System makes use of the internet through a website, where
all the necessary information needed for a reservation is keyed in by the guest.
Other information about the restaurant such as directions to the place, parking,
active promotions, and discounts are posted online; thus, it has less need for host
or hostess.

Other restaurants also ask for the credit card information of the guests to
ensure their seats. Since this guarantees the transaction, the restaurant manager has
to make sure that there will be no overbooking at the time reserved to booked guests.
Moreover, restaurants that frequently experience a high number of walk-in guests
usually decline reservations though a lot of customers find making one convenient.

Possible questions of customers when taking table reservations

 What kind of cuisine do you offer? (French, Italian, Cantonese, Modern

Australian, etc.)
 What style of menu do you offer? (A la carte or table d’ hote)
 Do you accept credit cards? If yes, what type of credit card do you take?
 Can we bring in other food and drinks bought outside?
 Is there corkage for the food and drinks bought outside? If yes, how much?
 What time do you start serving? For lunch? For dinner?
 Do you accommodate children?
 Can we bring pets? What accommodations can you provide for pets?
 Are all rooms air-conditioned?
 Do you have parking facilities?
 Do you cater to specific functions?
 Do you have a smoking area?
 How do we get there? What is the nearest landmark?

Procedure for Reservation

Most foodservice establishments nowadays accept reservations. Usually in a

restaurant, this involves a promise for a table. A reservation works in two ways. First,
the restaurant promises to have a table ready for the guests for a certain time. Then,
the guests commit to show up at the reserved time for the reserved table.

Oftentimes, guests make reservations manually through the telephone or in-

person, and online through the internet. Members of the front-of-the-house must be
trained in taking reservations so that they will be able to obtain all the necessary
information from the guests and explain the policies of the restaurant.

Reservation Procedure

1. Receive the reservation. One of the skills you need in taking reservations is
handling telephone calls. When the telephone rings, answer the call and do not
forget to greet the person on the other line. Greet the caller as indicated by the
hour of the day. You may say, “Good morning. (state the name of the restaurant).
How may I help you?”

6
2. Take the reservation details. When taking reservations, the essential information
is as follows:
a. date and time of reservation
b. time of arrival
c. number of persons
d. name of person who will use the reservation
e. contact information of the person checking in and of the person making the
reservation
f. smoking preference (smoking, nonsmoking, or no preference)
g. any special requests
h. how it be the mood of payment, would it be in cash ?

i. Check the reservation book. Allot a time to check the reservation book to prevent
double bookings. You may use the following to advise the customer:
 “Please excuse me, (name), while I check the reservations.”
 “Please allow me to put your call on hold while I check the availability.”
 “Just one moment, please, (name), while I see what we have available.”

j. Accept or deny the reservation. After checking the reservation book, you may use
the following phrases when returning to the caller:
 “I am sorry to keep you waiting, (name).”
 “Sorry to keep you on hold, (name).”

Then, properly communicate whether their preferred table is available on their chosen
schedule. In instances that a table is not available or when the guest insists, still, be
polite in informing the caller. You may offer alternative options, too. The spiels below
may help to address this concern:

 “I am sorry, we do not have a table at that time, would it be possible at 8:30

PM?”
 “May I help you to reserve a table in another branch of our restaurant instead?”
 “Perhaps, you would like to have dinner in the (name of the restaurant), where
there will be a special menu this evening.”

If their preferred table is available on the chosen schedule, get other particulars
from the client. Repeat and verify the information to the guests for confirmation. Do
this as courteously as possible.

k. Document the details of the reservation. Be mindful of spellings, especially of the

guests’ names. These details must be written on the booking sheet, such as the
one in Figure 2. Remember that restaurants have a maximum number of covers
that can accommodate on a specific day, so your form may also keep
count of the running total of pre-booked covers.

Restaurant ________ Day _______ Date _______ Maximum covers ______

Name Contact Number Arrival Smoking Special Signature

Information of Time Preference Request
covers

Figure 2. Sample booking sheet for reservations made in person

7
l. Give reminders. Before ending the call or conversation for reservation, make sure
that you have explained the policy of the restaurant regarding holding reservations.
For instance, establishments may require guests to arrive 15 minutes prior to the
reserved time. If they fail to arrive, then their reserved table will be given to a walk-
in guest.

m. Say good-bye. End the call by thanking the clients for calling. Say that you are
looking forward to seeing them on their reservation.

In the event of cancellation of a reservation, confirm the cancellation with the

guests by repeating all the reservation details and asking if they would like to make a
reservation for another occasion in place of the cancellation.

Note: For additional information, please refer to the video to be given by your teacher
or visit https://youtu.be/OWxmktLsaxM.

Practice Task 1

Directions: Answer the following items by writing the letter of the column in which
your answer is located. Write your answer in separate sheet of pad paper.

______ 1. The customers pick up a tray and move along to select the dishes.
______ 2. The type of foodservice operations that has been made to meet the
demands of the customers and the common commercial foodservice
operations.
______ 3. It has a limited menu that is based on a theme.
______ 4. It mainly serves snacks and beverages in an informal atmosphere.
______ 5. This is a type of foodservice operations found in colleges and
universities.
______ 6. It is a small permanent or temporary structure on a sidewalk.
______ 7. These are multi-cuisine food outlets located around a central dining
area.
______ 8. The food is prepared in the kitchen, placed on trays, and passed to the
customer.
______ 9. The travelers select food and beverage of their choice and take them to
the table by themselves.
_______10. It is a foodservice operation in which the food that is supplied to
homes, offices, hospitals, and elderly people in a community is cooked in a
centralized kitchen.

F B S
 Meals on Wheels  Fast Food Outlet  Commercial Food
 Food Court  Non Commercial Service
 Coffee Shop  Kiosk  Industrial Catering
 Welfare Catering  Theme  Airport Lounge
 Cafeteria Restaurant  Family Restaurant

8
 Practice Task 2

Directions: Arrange the following procedure for taking a reservation. In another sheet
of pad paper, write A for the first step, B for the second, and so on.

___________ 1. Document the details of the reservation.

___________ 2. End the call by thanking the client for calling.
___________ 3. Make sure that you have explained the policy of the restaurant
regarding holding reservations.
___________ 4. Accept or deny the reservation.
___________ 5. Receive the reservation.
___________ 6. Take the reservation details.
___________ 7. Check the reservation book.

Practice Task 3

Directions: Make a telephone conversation script based on the following situation.

Write your script in separate sheet of paper.

Situation:
a. Total No. of guests: A family of 12 composed of eight adults (two senior citizens,
a-year-old baby, and three children)
b. Purpose: Lunch reservation
c. Condition: First time in the restaurant
 One adult vegetarian * No smoking area * Need high chair

Your output will be rated using the scoring rubric below.

Score Criteria
The output showed outstanding skills in
5 writing/making a telephone conversation
appropriate to the given situation.
The output showed very good skills in writing
4 telephone conversation appropriate to the given
situation
The output showed good skills in writing/making
3 telephone conversations but not suited to the given
situation.
The output was done with erasures need
2
improvement based to the given situation.
1 The student needs to perform the task.

Remarks: ____________________________________________________

9
 Additional Task1

Taking Reservation

Directions: Perform your self-written role-play about taking a reservation through a

telephone conversation. You can request a partner from among your family members.
Then, do any of the tasks below. I will pay special attention to the following in your
output.

1. The phone was answered promptly and with appropriate greetings.

2. Inquiries were properly answered with clarity and accuracy.
3. Pertinent questions were asked to complete the details of the reservations.
4. Reservation data were accurately recorded based on the establishment’s
standards.
5. Details of the reservations were repeated and confirmed with the party
making the reservation.
6. Additional information about the foodservice was provided.

Perform any of the following tasks.

Task 1: Document your role-play in video or pictures. Then, send your documentation
to your teacher through messenger or email.

If you choose this task, your performance will be rated using this rubric:

Description
Score
The student:
Demonstrated outstanding communication skills in taking a
reservation via telephone and was observed doing all the six 5
skills with much confidence
Demonstrated very good communication skills in taking a
reservation via telephone and was observed performing four to 4
five skills with confidence.
Demonstrated good communication skills in taking a reservation
via telephone and was observed performing three skills with 3
confidence.
Demonstrated communication skills in taking a reservation via
telephone and was observed performing one to two skills and 2
needs improvement.
Needs to perform the task 1

10
Task 2. Write a five-paragraph reflection essay about your performance in a sheet of
paper showing the six skills.

If you choose this task, your answer will be rated using this rubric.

Score Criteria
5 Done neatly, showing much relevance to the given topic.
4 Done neatly enough with relevance to the given topic.
3 Done neatly enough but not so relevant to the given
topic.
2 Done neatly enough and need improvement.
1 The student needs to perform the task.

LESSON 2: PREPARING SERVICE STATION AND

EQUIPMENT

Week 2

Lesson Information 2.1

Maintain cleanliness and orderliness in the dining room at all times is a must.
This does not only attract customers but will keep them on coming back. Cleanliness
means the absence of dirt, clutter, and dust, as well as pests, insects, and harmful
microorganisms, clean air and a pleasant smell of the atmosphere. Orderliness means
every furniture and furnishings, and dining equipment are in place, well-maintained,
and in good working conditions.

Checking the Dining Area

A server must be detail-oriented. It is the responsibility of the server to make

sure that the dining area is clean before the beginning of the meal service. This
responsibility includes checking and cleaning the tables, chairs, and front of the house.

Checking and Cleaning the Front of the Restaurant or Dining Area

Follow these steps to ensure that the front of the house is always clean and in
order.

1. Make sure that the dining room floor is clean. If it is carpeted, you may opt to
vacuum the floor to clean it thoroughly. If not, sweeping would suffice. If you
decide to mop the floor to clean spills or stains, be sure to use a wet floor sign
to prevent accidents.
2. Move the chairs and tables to check for crumbs and spills.
3. Check the front lobby area for spills, stains, and crumbs. Vacuum, sweep, or
mop, if necessary.

11
Cleaning Tables and Chairs

Here are some steps to follow when cleaning tables and chairs.

1. Clean all tables and chairs using a clean, damp cloth. Clean the legs, back,
and rung of chairs.
2. High chairs must be cleaned with sanitizing solution.
3. Check high chairs and make sure that they are in good working condition.
Otherwise, report this to the person-in-charge.
4. Remove gums under the tabletop and chair.

Mise En Place

Aside from setting up the dining area to provide comfort and safety to the
guests, a server should also perform mise en place of the station. Dishes, flatware,
glassware, and linens should be prepared before the start of the meal service. In some
operations, these items are placed in areas where the servers will have easy access,
such as in the service station or on the service table near the dining area. This will
speed up the service. Before the meal service, servers set up the original stock.

Dishes, glassware, and other items should be free of crack or chipping. If so,
damaged items should be discarded. This is also true for bent or damaged flatware.
These items should also be clean and sparkling. Yet, sparkling does not mean it is
sanitary. This is why these items are sanitized prior to use. Be guided by the following
steps when cleaning and sanitizing dishes:

1. Wash and rinse sinks first using fresh and hot water.
2. Scrape excess food crumbs, and flush and soak items before washing.
3. Presoak if the dish has dried or cooked food.
4. Wash with soap.
5. Rinse thoroughly.
6. The final rinse must use extremely hot water with a sanitizing agent.
7. Air-dry everything. Wiping ware dry is not recommended.

Two-sink method

In the two-sink method, washing with detergent and rinsing with clean water
are both done in the first sink. It is important to ensure that the water temperature for
rinsing reaches 43 0C or 1100F.

Three-sink method

Washing and rinsing are done in separate sinks in the three-sink method. It is
also necessary for servers to inspect and perform maintenance on equipment,
particularly the ones in the stillroom. Stillroom is created to secure items that are
needed for the service of a meal that is not catered by other parts of the restaurant,
such as the kitchen. Some of the equipment found in the stillroom that must be
checked prior to meal service are the following:

 Refrigerator – used for storing milk, cream, butter, sugar, and the likes
 Beverage making facilities – examples are carbonated drink and juice
dispenser

12
  Salamander or toaster
 Bread slicing machine
 Worktop or cutting board
 Icemaker
 Coffee grinding machine and coffee maker

To provide comfort to the guests, the dining area must be thoroughly inspected
before the beginning of service. A good guest service begins even before the opening
of any foodservice establishment.

Lesson Information 2.2

Basic Types of Tableware

Silverware

Silverware can either be flatware, cutlery, or hollowware. Flatware is composed

of all forms of spoon and fork while cutleries are all other utensils used for cutting like
the knives. Hollowware is a set of receptacles such as teapots, milk jugs, and sugar
basins.

1. Flatware

No dining area is complete without a variety of spoons, forks, and

knives; that is why, servers must be familiar with all the types of flatware and
their uses.

Table 1. Types of Flatware and Their Uses

a. A teaspoon is used for
different items such as
coffee, tea, dessert, cereals,
and soup.
b. Demitasse spoon has a
similar shape as a standard
teaspoon but has a long
handle and is designed for
stirring coffee drinks, such as
espresso or cappuccino.

c. Dessert spoon has a similar

size as a soup spoon but
larger than a teaspoon. It is
used for desserts like crème
brûlée and ice cream.
d. A tablespoon is similar in
shape as the teaspoon yet
much larger and is used for
serving bowls.
e. The soupspoon is an oval-
shaped spoon that is wider
and deeper than a

13
 tablespoon and can hold
more liquid.
f. Iced tea spoon or soda spoon
has a long, thin handle and a
small, oval-shaped bowl. It is
used to stir beverages, such
as milkshakes and root beer
floats.
g. The dinner fork is used for
general purposes but mostly
for the main course. It usually
has four tines. Others may
have three depending on the
design.
h. Dessert fork is smaller and
thinner than a salad fork and
is used for desserts like
cakes and pies.

i. The salad fork is smaller than

a dinner fork and is used for
eating salads or smaller
items like sliced fruits. It can
be used as an alternative for
a dessert fork.
j. Snail fork has two long,
pointed tines, and is used to
pry the meat from the snail
shell gently.
k. The fish fork is usually
smaller than the meat fork
and is meant for eating fish.
l. Salad serving fork is used to
serve food as a tossed salad.

m. Soup Ladle is a ladle for

soups that has variety of
shapes and sizes depending
on the deep bowls, whether it
is round, oval, or fluted.

n. Serving Spoon is much larger

than a spoon used for eating.
It is used to move food from
the main dish to individual
plates.

14
 2. Cutlery

Since the right knife makes dining for guests easier and safer, the
different types of knives and their uses must also be noted.

Table 2. Types of Knives and Their Uses

a. Dinner knife has a rounded
tip and slightly longer blade
than that of a butter knife.
The main function is cutting
rougher foods and softer
meat.
b. Bread and Butter Knife is a
small, knife with rounded or
pointed tip used for slicing
butter and spreading it on
bread.
c. Butter spreader, the
smallest knife in a set of
flatware, has a rounded tip
and flat blade that is used to
spread butter, jelly, and
other toppings.
d. A steak knife is a special
knife with a sharp tip and a
serrated edge to cut thick
portions of meat.
e. A fish knife has varying
shapes and sizes, which are
used when fish is being
served.

f. Pastry lifter is used to move

the pastry from the main
dish to the dessert plate

Follow these steps when placing flatware and cutleries on the table:
1. Set knife, fork, and spoon approximately one inch away from the side of the
plate.
2. Set fork, knives and spoon ½ inch apart for formal dinner that would fit and be
easily placed between them, to accommodate 24 inches per cover.
3. Place forks at the left side of the cover with the tines pointing up.
4. Place the knives at the right side with the blades turned toward the plate.
5. Place spoons with bowls up at the right of the knives.
6. Teaspoon should be placed on top of the plate followed by dessert fork or
spoon.

The placement of the silverware must follow the order in which it will be used.
The first-used must be placed at the outside of the cover and then proceeding towards
the plate.

15
Chinaware

Chinaware must blend well with the rest of the items on the table and with the
general theme of the foodservice establishment.

Table 4. Types of Chinaware and Their Uses

a. Place Plate is also known as “show plate”
which is used as un underliner of the dinner
plate. Its specification is 12 inches.

b. The dinner plate 11 inches, for serving main

course

c. Fish Plate 9 inches and also used in serving

fish appetizer.

d. The salad plate 8 inches for serving salad.

e. Bread and butter plate 6 inches for serving

bread and butter

f. Bouillon soup and saucer set is smaller than

cream soup and saucer set and is used for
serving thin soup.

g. Cup and Saucer is used for serving coffee.

h. Demitasse cup and saucer for espresso

single and black coffee.

16
 i. Salt and pepper shakers come in different
shapes and sizes. The salt shaker has fewer
holes than the pepper shaker.

Hollowware

The following are the different types of hollowware to use when serving dishes.

Table 3. Types of Hollowware and Their Uses

a. The teapot is usually a part of a set that
includes a coffee pot, sugar bowl,
creamer, and a serving tray and is
primarily used to serve tea.

b. The sugar bowl is used in serving

granulated sugar as well as sugar cubes.

c. Creamer is similar in size as a sugar bowl

with a decorative handle and spout.

d. Waiter tray is the largest and heaviest

piece of the tea set. It can be used for
serving tea, desserts, hors d’oeuvre, and
a variety of finger food and beverages.
e. A pitcher is used for serving different
kinds of beverages, such as water, iced
tea, and soda.

f. The sauce boat is used for serving

gravies and other sauces.

Glassware

Each beverage has its own specific serving glass. Below is a list of its types
and functions.

Table 5. Types of Glassware and Their Uses

a. Collins or highball is used to serve beverages,
such as juices, aerated drinks, etc.

b. Rock glass or tumbler is suitable for drinks that are

served with ice.

17
c. Whiskey or shooter is used for serving single
measures of liquor and shooters.

d. Beer schooner is used for serving bottled beers

and pilsners.

e. The beer mug is suitable for ½ measure of draft

beer.

f. Beer or pint is used to serve draft beer.

g. Red wine or Bordeaux glass is suitable for serving

red wine.

h. White wine are generally is suitable for serving

white wine.

i. Champagne tulip or flute glass is best used for

serving sours, champagne, and champagne
cocktails.

j. Brandy snifter is used to serve brandy and other

similar cocktails.

k. Sherry or port glass is suited for serving sherry or

port wine.

l. Liqueur or cordial glass is used to serve liqueurs

and layered shooters.

m. Cocktail or martini glass is used to serve a variety

of cocktails.

18
 n. Coupette or margarita glass is best used for
serving frozen cocktail

o. Hurricane glass is best used for long drinks like

island iced tea, zombie, and hurricane.

p. Water goblet glass is in all-purpose glass for

serving wine, cocktails, specialty drinks, iced tea
or water.
It is placed above the tip of the dinner knife
at the right of the cover. Other glasses like wines,
liquor, and beer glasses are placed to the right of
the water goblet.

Service Station mise-en-Place is the preparation of a waiter’s station in a

food service area. Typical side stand supplies are:
1. All necessary flatware and cutlery: knives, soup spoons, forks
2. Flower vase as accessory at center table
3. Crumbing-down equipment
4. Service plates
5. Tea/coffee equipment
6. Glassware/ beverageware
7. Clean folded napkins
8. Toothpicks
9. Menus
10. Wine list
11. Clean table linens
12. Ice tongs
13. Order pads, guest checks, pencils
14. Condiments (salt, pepper, etc.)
15. Meal accompaniments (jam, coffee, cream, calamansi)
16. Clean placemats
17. Tip trays/booklets

Side Work

 It is a term for all the duties that the waiter or waitress performs other than those
directly related to serving the guests.
 It includes the opening duties such as preparing the dining room and studying
the menu as well as leaving the work area in proper order upon completion of
the shift.

19
Preparing the side stand (waiter stand)

The side table is a storage and service unit located close to serving areas to
reduce frequent trips to the kitchen for supplies. One of the main opening duties is to
stock the side stands nearest your station with various service ware, garnishes,
beverages, and supplies.

Sample Service Mise en Place

 Set the dining room according to the floor plan.
 Chairs are placed neatly under the tables.
 Check for and then repair wobbly tables.
 Clean tables.
 Fold napkins.
 Polish flatware and glassware.
 Fill condiments.
Fig. 3. Sample Polish
of Tableware

 Stock service areas.

 Fill flatware mise en place plates.
 Sweetener containers are full and clean.
 Salt and pepper shakers are full and clean.

Sanitation Standards in Handling Food Service Equipment

1. Set up and serve only the clean and sanitized glasses, cutleries, dinnerware, and
other foodservice equipment.
2. Equipment should not be exposed to contamination. Keep them in close drawers
or cabinets.
3. Wiping cloth must be free from oil and food debris, and shall be used for no other
purpose.
4. Wash hands before and after handling foodservice equipment.
5. Handle glasses by the stem of the base, and cutleries by the handle.
6. Underline bowls with a plate and never serve them with the finger touching the rim.
7. Never hold or serve toothpicks, straws, or napkins with bare hands. Protect them
from bacterial contamination by serving them in wrappers or in their respective
dispenser.
8. When serving additional cutlery or napkin, place them on a small plate to avoid
direct contact with the hand.
9. When setting up cutleries and glasses, avoid leaving finger marks on them by
carrying them in trays or placing them inside a cloth napkin.
10. Never serve food and cutleries that have dropped on the floor.
11. To protect food from cross-contamination, keep them covered when it is not served
immediately.
12. Wash and wipe dry food containers before using them.
13. Avoid placing food on top of tables or counters.
14. Check the service station for cleanliness and possible pest infestation. Keep your
station neat, clean, and free of foul odor.
15. Never serve cutleries, glasses, cups, or dinnerware that are oily or with finger
marks, lipstick marks, or spot. Remove them from the service station and bring
them to the dishwashing area for proper washing. Use hot water to remove grease.

A Tent Cards or a Table Tents are a convenient, self-standing promotional

unit created from printed and folded card stock. As the name implies, table tents, like

20
the one in Figure 3, are designed to be placed on tables, and counters, desks, or any
other horizontal surface.

Their primary purpose is to show the menu or the specialty of the day. They
can also be used to advertise products and services or promote discounts.

Hostesses use them on the dining table as place cards. They may be color-
coordinated for the event and may contain designs or photos. Table tents may also be
engraved by a printer or made on a color copier. In addition, they may be embellished
with a ribbon, glitter, silk flowers, beads, or pearls.

Fig.4. Sample tent card

How to Make and Fold Table Cards

Things you will need:

 Card stock • Printer
 Computer • MS word or any graphics
program
 Rubber cement or glue stick • Scissors
 Ruler

Instructions:
1. Decide on the size of your table tents. It should be just the right size to be read
legibly and just the right size for the menu or any other marketing information to fit
in. Take also into consideration the size of your available card stock. For example,
you can make two 4-by-4¼-inch tent cards from an 8½-by-11-inch sheet of card
stock.
2. In Microsoft Word or other graphics software programs, set the paper of the size
you chose in portrait mode. Set the top and bottom margins at 1½ inches. Set the
side margins at ½-inch each.
3. Set the document to show two columns, and each column should have ½-inch
margin on either side. The center of the page will have a total 1-inch margin or
one-half inch for the left column and one-half inch for the right column.
4. Using the ruler in the document, determine the midpoint. That is where the
horizontal fold will be. Your text will be contained beneath this “middle line.” Type
your text in the lower sector (beneath the middle line) of each column. Look at it in
the “print preview” mode, and adjust the text. Have sufficient blank space above
and below the text.

21
5. Print the page. Fold back 1½ inches along the bottom of the page, and fold back
1½ inches along the bottom page. Fold back the page along the horizontal
centerline. Measure the page and find the center. Cut along this vertical line (top
to bottom of the page) to have two identical long pieces of paper.
6. Ensure that each tent is folded along the center horizontal line. Unfold the bottom
1 ½ inch margin of the tent. Apply some rubber cement (or use a glue stick) along
the lowest half inch. Bend the back of the top margin over the glue-covered edge
of the bottom margin and press. These 1½-inch top and bottom margins now form
the base of the table tent.

Practice Task 1

Directions: List down the steps on how to check the condition and cleanliness of
the following: Write your answer in a separate sheet of paper.

1. Dining Area
__________________________________________________________
____________________________________________________________
________________________________________________________

2. Tables
____________________________________________________________
____________________________________________________________
______________________________________________________

3. Chairs
__________________________________________________________
____________________________________________________________
________________________________________________________

4. Glasses
__________________________________________________________
____________________________________________________________
________________________________________________________

5. Flatware and dishes

__________________________________________________________
____________________________________________________________
________________________________________________________

22
 Practice Task 2

Directions: Identify the following tableware. Write your answer in a separate sheet of
paper.

1. _________ 6. _________

2. _________ 7.__________

3. _________ 8. _________

4. _________ 9. _________

5. _________ 10. ________

23
 Practice Task 3

Table Tent Card

Situation: Your family own a restaurant. Your mother requested you to make a tent
card. Then submit your output together with your answer sheets, for evaluation.

Your output will be rated using this rubric:

Description Score
The output was creatively and neatly done, showing
5
outstanding skills in making a tent card.
The output was done creatively and neatly enough, showing
4
very good skills in making a tent card.
The output was done creatively and neatly enough, showing
3
good skills in making a tent card.
The output was done simply and neatly enough, and need
2
improvement.
The student needs to perform the task. 1

Remarks: ___________________________________________________

Additional Task 2

Directions: Draw different types of tableware and make an album. Then, arrange it
according to the following:

 Silverware • Chinaware • Glassware

Don’t forget to submit it together with your answer sheets for evaluation.

Your output will be rated using this rubric.

Score Criteria
5 Creatively and neatly done, showing much relevance to the
given topic
4 Done creatively and neatly enough with relevance to the given
topic
3 Done creatively and neatly enough but not so relevant to the
given topic
2 Done simply and neatly enough but has no relevance to the
given topic
1 Done with erasures and needs improvement.

24
 Post Test

A. Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.

Write your answer in a separate sheet of paper.

_____________1. Reservations are done to secure accommodation.

_____________2. An advantage of taking reservations is that you know how many
people you need to feed at a specific time.
_____________3. Overbooking is taking more reservations than the number of
tables and seats available.
_____________4. Every food service establishment accepts reservations.
_____________5. Reservations can limit the number of walk-ins to the restaurant.
_____________6. No shows increase revenue.
_____________7. Credit cards are used to guarantee table reservations.
_____________8. Call ahead seating happens when customers arrive. They are
then invited to write their names on a waiting list.
_____________9. A waiting list involves holding a table.
_____________10. Having a designated person responsible for taking reservations
decreases the chances of a table being “double booked.”

B. Directions: Enumerate at least five examples of the following according to their

types and uses. Write your answers in a separate sheet.

 Silverware (flatware)
 Chinaware
 Glassware

25
 26
Pre-Test
1. True
2. True
3. False
4. False
5. False
6. False
7. False
8. True
9. True
10. True
Learning Outcome 1
Practice Task 1 Practice Task 2
1. F- Cafeteria 1. E
2. B – Commercial 2. G
3. B – Theme Restaurant 3. F
4. F – Coffee Shop 4. D
5. B – Non-Commercial 5. A
6. B – Kiosk 6. B
7. F – Food Court 7. C
8. B – Fast Food
9. S – Airport Lounge
10. F – Meals on the Wheels
Learning Outcome 2
Practice Task 1
1. Front of the house
 Make sure that the dining room floor is clean.
 Move chairs and tables to check for crumbs and spills
 Check the front lobby area
2. Tables and Chairs
 Clean and check tables and chairs using a damp, clean cloth
 A high chair must be cleaned using a sanitizing solution
 Check high chairs and make sure that they are in good condition
 Remove gums under the tables and chairs
3. Glasses
 Use detergent and water in handwashing glassware.
 Wash the glasses first one at a time using a correct detergent, and soft and a clean
sponge.
 Watch for lipstick or other stains and thoroughly clean them.
 Do not knock glasses together.
 When finished, place upside down on a cloth or stable draining rack.
 Polish glassware using a lint-free cloth.

4. Flatware and dishes
 Wash and rinse sinks first using fresh and hot water.
 Scrape excess food crumbs, and flush and soak items before washing.
 Presoak if the dish has dried or cooked food.
 Wash with soap.
 Rinse thoroughly.
 The final rinse must be in an extremely hot water that has a sanitizing agent.
 Air-dry everything. Wiping ware dry is not recommended.
Answer Key:
 27
for prevention of Covid-19
Reminder: Practice Personal Hygiene Protocols and proper distancing at all times,
Thank you and have a nice day!
You are now ready for the next module.
answer sheet on time.
You are done accomplishing the first module. Make sure to submit your
Congratulations!
Practice Task 2
1. Red wine glass 6. Soupspoon
2. Salt and pepper shaker 7. White wine glass
3. Fish knife 8. Demitasse cup
4. Bouillon cup and saucer 9. Bread plate
5. Dinner fork 10. Water Goblet
Post Test
A. B.
1. True 1. Silverware 2. Chinaware 3. Glassware
2. True - teaspoon - dinner plate - Collins or high
3. True - dessert spoon - salad plate ball
4. False - table spoon - bread and - rock glass or
5. True - soupspoon butter plate tumbler
6. False - demitasse spoon - luncheon plate - whiskey or
7. True - bouillon spoon - rimmed soup bowl shooter
8. True -iced tea spoon/ - lugged soup bowl - beer schooner
9. True soda spoon - cream soup and - beer mug
10. True - grape fruit spoon saucer - beer or pint
citrus spoon - bouillon soup - red wine or
- dinner fork - rimmed cereal bowl Bordeaux glass
-dessert fork - coupe cereal bowl - wine or all-
- European dinner - fruit or dessert bowl purpose glass
- snail fork - mug - champagne tulip
- fish fork - demitasse cup and or flute glass
- carving fork saucer - brandy snifter
- butter dishes - sherry or port
- salt and pepper glass
shakers - liquer or cardial
- oval vegetable glass
bowl - cocktail or
- covered vegetable martini glass
bowl - coupette or
- oval platter margarita glass
- chop plate or - hurricane glass
round platter
- relish dish
References:

Department of Education of the Philippines. (2017). Food and Beverage Services

–Technical-Vocational-Livelihood manual, First Ed.
Food Service Operations. (2018). Accessed from
http://www.brainkart.com/article/Food-Service-Operations_35140/
https://allaboutevents.com/rent/tableware/demitasse-cup-saucer/
https//cocktails.fandom.com/wiki/Cordial_glass
https://artpancakeparty.com/product/waiter-trays
https://en.mwikipedia.org/wiki/collins_glass
https://freefoodtips.com/volume-of-a-teaspoon-volume-of-a-tablespoon
https://m.alibaba.com/product/125713471/Bouillon-cup-and-saucer-japanese-
soup.html
https://m.aliexpress.com/item/32323813136.html?trace=wwwdetail2mobilesited
etail
https://m.globalsources.com/si/As/Dofly-Porcelain/6008846122250/pdtl/Sugar-
Container-Creamer/1055839494html.
https://royaldesign.com/us/piement-dessert-fork
https://rubylane.com/item/439016-MM1485?Fire-King-Milk-Glass-Golden-
Anniversary
https://shopee.ph/Fortis-Martini-or-Cocktail-Glass-SP-
XHY2014H38i.150245070.2265778140
https://twinfish.co.th/product/91-19-fish-knife/?lang=en
https://www.acsilver.co.uk/acsnews/2018/10/29/what-is-a-compote-dish
https://www.amazon.ca/Stainless-Butter-Spreader-Professional-
Serrated/dp/B07JN256P8
https://www.amazon.co.uk/Viners-Table-Spoon-Grade-
Stainless/dp/B00AZZX10
https://www.amazon.co.uk/white/dp/B005N8UOYK
https://www.amazon.com/Bon-Chef-Kings-Flatware-Collection/dp/B014CS3B88
https://www.amazon.com/Hiware-12-piece-Stainless-Dinner-
Cutlery/dp/B01G8HUH8S
https://www.amazon.com/Hotoco-Sugar-Ceramic-Bamboo-
Kitchen/dp/B07DM4JTWW
https://www.amazon.com/Mini-Glass-Pitcher-ounces-sized/dp/B00GBVZOOE
https://www.amazon.com/Mini-Glass-Pitcher-ounces-sized/dp/B00GBVZOOE
https://www.amazon.com/peneford-white-mug-1-Pint/dp/B0041SKH71
https://www.amazon.com/Riedel-Vinum-Brandy-Glass-Set/dp/B007VBPP6U
https://www.amazon.com/Towle-Beaded-Antique-Stainless-
Steel/dp/B01MA1TH9Z
https://www.amazon.com/Towle-Royal-Thread-Dinner-Knives/dp/B00CHX420M
https://www.arnoldwalker.co.uk/product/port-sherry-glass-crystal-in-vino/
https://www.australianhomebrewing.com.au/beer-glass-pint-570ml-nonic-x-6-
home-brew--beer-bar
https://www.barproducts.com/barconic-reg-hurricane-glass-24oz
https://www.barware.com.au/p/shot-glass-whiskey-shooter-30ml/LB5122
https://www.bedbathandbeyond.com/store/product/lenox-reg-federal-paltinum-
covered-vegetable-bowl/1013319812
https://www.cacchinausa.com/bowl-gdc-311.html
https://www.crateandbarrel.ca/glory-margarita-glass/s193453#modal
https://www.createandbarrel.ca/white-pearl-bread-and-butter-
plate/5397407#modal
https://www.drinkstuff.com/products/product.asp?ID=6218
https://www.espressoparts.com/white-demitasse-cup-w-saucer-vertex-3-5-oz
https://www.galeon.ph/home-kitchen-c881/kitchen-dining-c976/flatware-
c2031/specialty-spoons-c21049/stainless-steel-ice-tea-spoons-with-
p23147526
https://www.google.com/amp/s/manofmany.com/lifestyle/drinks/beer-glass-
sizes-in-australia-explained%3famp
https://www.graciousstyle.com/buy/excellence-grey-cream-soup-saucer
https://www.grainger.com/mobile/product/WALCO-6-3-4-Stainless-Bouillon-
6Art9
https://www.ikea.com/ca/en/p/Vardagen-teapot-off-white-40289344
https://www.jockjenantiques.com/new-hall-porcelain-waste-bowl-6-inch-hand-
painted-pattern-241
https://www.katom.com/158-502113.html
https://www.katom.com/179-20076800.html
https://www.katom.com/192-774036.html
https://www.katom.com/634-9138.html
https://www.kitchenwarehouse.com.au/Victorinox-Carving-knife-25cm-Black
https://www.myer.com.au/p/malvern-bright-4-pce-steak-knives-185567500
https://www.pinterest.com/marketingfaqncier/table-tents
https://www.pinterest.ph/pin/252553491573426593/
https://www.potterybarn.com/m/products/caterers-salad-plates/
https://www.potterybarn.com/m/products/great-white-coupe-dinnerware-
cereal/bowl
https://www.potterybowl.com/m/products/marble-fruit-bowl
https://www.replacements.com/p/arabia-of-finland-anemone-blue-rim-cereal-
bowl/araaneb/131701
https://www.theartofdoingstuff.com/the-salt-pepper-rule
https://www.vectorstock.com/royalty-free-vector/red-wine-glass-vector-2909629
https://www.vectorstock.com/royalty-free-vector/white-dinner-plate-vector-
1812632
https://www.walmart.com/ip/Noritake-Rochelle-Platinum-Oval-Vegetable-Bowl-
10-3-4-inches/13763255
https://www.wayfair.com/kitchen-tabletop/pdx/lenox-french-perles-butter-dish-
lnx6976.html
https://www.webstaurantstore.com/acopa-landsdale-6-1-4-18-8-stainless-steel-
extra-heavy-weight-butter-spreader-case/267760809.html
https://www.webstaurantstore.com/american-metal-craft-gb16-16-oz-white-
porcelain-gravy-boat/124GB16.html
https://www.wmf-professional.com/snail-fork-nuetral-stainless-18-10.html
https://www.worldmarket.com/category/customer-service/in-store-safety.do?ab-
promo_carousel:24:1:store-safety
https://www.worthpoint.com/worthopedia/villeroy-boch-home-elements-lugged-
924997183
https://youtu.be/OWxmktLsaxM
Morano-Sulla, R.A. (2016). TLE-TVL series: Food and Beverage Services.
Manila, Philippines: The Phoenix Publishing House Inc.
Roldan, Amelia Samson., Edica, Benito Tangonan., Dela Cruz, Rolando. (2013)
Food Service and Bartending. AR Skills Development & Management
Services INC.