ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

Chapter 3. Provide Food and Beverage to Guest

Intended Learning Outcomes

At the end of this chapter, the students are expected to:

1. Elaborate and Differentiate the types of service;

2. Execute table service in proper sequence and
3. Perform the opening and closing procedure of restaurants in accordance with
set standards.

SERVICE SEQUENCE

Service is a term that is used to describe the manner and method by which food is
served to guest in food service operations. In recent times, this often constituted an
elaborate protocol, much of which is no longer in vogue, although some technical
terms are still in use today.
Types of Service
1. French Service
This is a formal type of service originated from European nobility and
presently enjoyed by a few who can afford the time and expenses of meals
served in this manner.
French Service Employees:
a. Two waiters cooking together to serve the meal
i. Chef De Rang (for experienced waiter) seats the guest when a
captain is not present: takes the order; serves the drink;
prepares some of the food with flourish at the guests table and
presents the check for payment.
ii. Commis de Rang (assistant) takes the order from the chef de
rang to the kitchen; picks up the food and carries it to the dining
room; serves the plate as dished by the chef de rang; clears the
dishes and stands ready to assist when necessary.
b. A captain waiter to seat guest
c. A wine steward to serve wine
The French Service has the following features:
 It signifies luxury and is distinguished by the fact that the food is cooked or
completed at a side table in front of the guests.
 The food is carefully brought from the kitchen to the dining room on heavy
silver platters arranged and garnished suitably and placed on a rolling cart or
trolley called Gueridon.
Page |1
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE
 A small stove called rechaud is used to keep the food warm.
 The food is completed by cooking, deboning, slicing and garnishing as
necessary and serve to the guest
 The food is first presented to the host by viewing, then to his guest of honor.
 All food is served and cleared from the right side of the guest except for
butter, bread and salad which should be placed to the left side of the guest.
 If a party is outstanding guests, salads are usually mixed or prepared at the
salad table or on a salad cart by the captain waiter who makes the ritual on it.
 Assorted pastries are presented on a large tray or from a cart with a glass
cover or drawer.
 The service requires side tables and carts to perform it correctly.
 Soiled dishes are cleared only when all guest has completed their meals.
 Finger bowls of warm water with rose petals or lemon slice in them, are
served with all finger foods, such as chicken and lobsters and ate the end of
the meal.
 The bowl is placed on a dolly on a small plate called an under liner and place
with a clean napkin in front of the guest.
Finger Bowl
 Is served with the courses mentioned above. When a guest eating lobsters
with his fingers suddenly wishes a sip of wine, he washes his fingers before
touching the glass. If possible, place the finger bowl in front of the plate. An
additional finger bowl is always served at the end of any complete meal in
French Service and is placed directly in front of a guest with fresh napkins.

2. Russian Service
The principal techniques of Russian Service is that every food item is brought
into the dining room, not on a plate as American Service, but on silver platter
from which it is served by the waiter to the guests’ plates, which have been
previously placed before the guests. Since all work can be done by one
waiter, Russian Service has a good advantage over French Service, for which
two waiters are needed.
Russian Service is a combination of French and American service due to the
following features:
 It is very formal and elegant.
 The guests is given considerable personal attention
 It employs the use of heavy service ware.
 Table setting is identical to French set- up.
 Only one waiter is needed to serve the meal.
 The food is fully prepared and pre- cut in the kitchen.
 Chafing dishes must be used for some food with direct plating of other.

Page |2
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE
 Soups are sometimes served from soup tureens but in most cases. Soup
dishes or cups are readily filled in the kitchen then placed before the guest.
 The waiter picks up the platters of food and heated plates from the kitchen
and carries them to the dining room on a large tray, which he places on a side
stand.
 The hot plates are set in before the guest from right side of the guest with the
waiter’s right hand.
 The food is served directly from the silver platter from the left side of the hand
picking or dishing out the food to the hot plate of the guests.
 Side salads are usually plated in the pantry.
 Finger bowls and napkin are served with the meal.
 Hot rolls are offered from a cart or large basket.
 Soiled dishes are cleaned when all guests have completed their meal.

3. American Service
 This less formal than French, Russian or English and is the most
prevalent style in restaurants. It is characterized by portioning all the
food on a dinner plate in the kitchen, strict attention must be observed
in the equality and uniformity in the plate presentation.
 Food is dished up on plates in the kitchen and placed before the
customer who may want coffee served with the meals
 Except for salad and bread and butter, most of the food is placed on
plate.
 Only one waiter serves the meal.
 Food is served from the left of the guest, beverage from the right and
soiled dishes are cleared from the right.
 This service is fast, inexpensive, and can be readily learned by non-
professional waiters with minimum of training.
American table setting
In setting up the table for an American Service, place
 A “silencer” cloth (piece of felt or foam rubber) on the bare table.
 A sugar bowl, salt pepper shakers and normally an ashtray on the table for
each two guest. For tables of more than six, service for every three persons
may be sufficient.
 Some restaurants put a “top cloth “over the table cloth and change only the
tope when the guest leaves. Before stripping a table for resetting, the waiter
should always obtain a clean table cloth.
 Finally, place the “covers” on the table. This is each guest’s plate, silverware,
glass and serviette.

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Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

4. Buffet Service
 This is a type of service in which guest select their meal from an attractive
arrangement of food on long serving tables. The guest either serve
themselves, or the dishes are ladled to their plates by the chefs standing
behind the buffet tables. The service usually combines both types: the guest
select and get their own relish, salad and vegetables then the meat is carved
to the guest by the chefs.

5. Banquet Service Style

 The concept of having a banquet service originated from the need to serve a
group of people getting together to celebrate a special occasion or honor
special guests at an event.
Features of Banquet Service
 A banquet service is normally used by hotels, resorts, country clubs, casinos
and restaurants with conference rooms available for meetings or big events
and gatherings.
 The menu, number of guests, time of service and number of covers are pre-
set making this service easier to organize and schedule.
 This service offers a full and elaborate menu, providing a variety of choices to
the guests.
 More area per person and more equipment are required.
 Compared to other services of this style, this service needs less personal
attention or service as the table settings are already prepared for guests to
serve themselves.
 The waiters generally follow American table settings when filing up the tables
but thus could be modified according to the menu.
 Presentation of check or collection of payment is not required at the end of
the, meal as the banquet is paid for in advance.

6. Family- Style Service

 The family- style service is considered an informal version of the American
service.
 With this service, all the necessary preparations are completed in the kitchen
and are then served in large bowls and on big serving dishes with attractive
garnishing. The servers place the bowls and serving dishes with necessary
serving flatware in the center of the table. The food is then passed around the
table by the guests for them to get their fill.
Beverages and any other dishes are also served according to the American service
or as the situation requires.

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Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE
Features of Family- Style Service
 It does not require any special skills.
 Usually, the guests serve themselves making the service faster. Sometimes,
servers help assist in passing dishes especially if they are quite heavy, or if
there are several guests served.
 If the service employs an all- you – can-eat feature, then servers must
continue to fill serving containers as requested.
 When the guests are finished eating, the servers clear the soiled dishes from
the table.

7. Gueridon Service
This is also known as cart or trolley service, as it utilizes a Gueridon trolley or
cart, equipped with gas burners to bring and cook the food to the dining area.
The dish is partially cooked and prepared in the kitchen, then completed at
the side of the guest table. This service is ideal for those guests who have a
diverse palate for food and appreciate seeing how the dish is being cooked. It
is also for high end fine dining restaurants due to the high cost of Gueridon
food. The Maître d’ hotel or Chef de Rang prepares the food and is assisted
by Commis de Rang. When complete, the dish is served to the guest from the
right hand side.
Features of Gueridon Service
The following features of Gueridon service makes it distinct and elegant.
 It requires skilled and experienced staff who knows how to fillet, carve, and
flambé food. They undergo an extensive training program to ensure their
expertise.
 Though there may be a shortage in kitchen staff. Hiring more servers may
compensate for this.
 A special Gueridon menu is prepared for the guests to choose from.
 It is considered a sophisticated service which provides much personal
attention to guests.
 A low turnover is seen in the price Gueridon menu items, though with high
expenditures due to the equipment used.
 Due to the more personalized service, the coverage of a service person is
only around 18 to 20 square feet, thus more servers are needed, especially in
a bigger establishment.
 In Gueridon service, an extensive training program is organized to train the
employees since experienced and expert servers are required.

Page |5
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE
Briefing before service

Briefing is a short and concise instruction about to be performed each work shift to
facilitate a two say communication between the management and the staff. Briefing
is conducted by the supervisor at the beginning of each work day and it involves all
supervisory level staffs from related departments. It is a daily routine performed in
the presence of all the work related staffs followed by Mis-en-scene and Mis-en-
place.

Importance of briefing:
1. Helps the staff to know the special assignments of the day.
2. Helps the staff to know the functions, reservations, menu & service.
3. Review of general rules & policies.
4. Likes & dislikes of regular guests.
5. Helps in running the operation smoothly.

When briefing is completed, the shift supervisor may allocate specific task to a
specific person. It may vary from place to place depending on type of restaurant and
scale of operation.

Host: Responsible for seating and cleaning after every guest turn.
Runner: Responsible for servicing food.
Station charge: Responsible for Mis-én-Place and taking order.
Cashier: Responsible for cash flow for the shift and billing.

Mis-en-scene and Mis-en-place

Mis-en-scene Mis-en-place
Mis-en- scene Mis- en-place

The waiter must ensure the following
mis-en- scene prior to the opening of food
service operations:
 Carpets are well brushed or hoover.
 All table & chairs are serviceable.
 Table lights or wall lights have
functioning bulbs.
 Menu cards are presentable &
attractive.
 Tent cards or other sales materials
are presentable.
 Doors & windows are thrown open
for some time to air the restaurant.
 Setting the A/C or heating to a
comfortable temperature.
 Exchange dirty linen for fresh linen.
 Table cloths & mats are laid on the
table.
 Wilted flowers are discarded & fresh
flowers are replaced.
Mise-en-place means “things in place”. It
is the traditional term used for all the
duties that have to be carried out in order
to have the room Ready for service.
Mise-en-place is important, to both staff
and guests.
It involves:
 Laying out the work area.
 Having all equipment cleaned,
polished, inspected and laid out
correctly.
 Having sideboards, service tables
correctly stocked and ready.
MODULE 6

Page |6
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

FOOD AND BEVERAGE SERVICE SEQUENCE

Sequence of Service in restaurants. In every industry, there is a specific order or

sequence in which things should be done. The sequence of service for restaurants
can be defined as the order in which service should be rendered to restaurant
patrons/guest which best meets the needs of the guests.

Information you should check in relation to reservations:

1. Customer’s date of reservation
2. Time of arrival
3. Name of guest
4. Number of guest
5. Special needs and request of guest
6. Mode of payment

Mise-en-place – It is a French word which means setting up (Preparing and

organizing all the needed table appointment needed for the service. Things that
comprises mise-en-pace.
1. Check the conditions of tables and chairs
2. Check sanitary linens
3. Clean and sanitized table appointment
4. Centrepieces arrange properly such as flower arrangement etc.
5. Refilling of condiment
6. Check the condition of menu cards
7. Knowledge of the menu for the day

Styles of banquet set – ups

1. U-shape
2. Theatre
3. Classroom
4. Round
5. Semi-circle
6. Hollow square
7. Fishbone

Before commencement of service, areas that need to be checked for

cleanliness:
1. Checked cleanliness of furniture such as tables and chairs
2. Checked wall hangings such as pictures and displays
3. Checked fixture such as light fittings and door knobs
4. Checked plants such as indoor plants and pots

Page |7
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

I. WELCOMING/GREETING THE GUEST

- Ensure that the restaurant is ready for the service
- Greet with a SMILE
- Welcome guest to the outlet
- Make the appropriate verbal greetings (Good morning/afternoon
Ma’am/Sir, welcome to ISPSC restaurant. Are you holding any
reservation Ma’am/Sir? How many we are expecting from your
party Ma’am/Sir? (If the guest has a reservation) May I know your
name Ma’am/Sir? ( if the guest has a reservation)
- Guide /Assist guest to table preference, always lead the guest (use
open palm direct which way to go)

Techniques on how you welcome guests to make them comfortable and

safe:
1. Know the reservations for the day to have an idea to the incoming guests and
the bulk of expected guests.
2. Try to remember the names of guests, particularly the regular guests
3. Give extra attention by asking “is there anything else that you need
Sir? Ma’am?”

Special needs that must be addressed when welcoming a guests/customer

and escorting them to their table:
1. Promptly acknowledge the guests and welcome them with greeting
2. Establish if the customer has a reservation
3. Hats, coats, umbrellas or parcels should be taken from the guests/customer
4. Show guests to their table

II. SEATING THE GUESTS

This way to your table ma’am/sir, please follow me.
- Seat ladies first before gentlemen, older ladies before young ladies
- For elderly or disabled assist properly (note: ask permission first)
- For group with kids, position them in the corner or wall side, offer
booster chair for guest with children
- For couple, assist them to the best view of the restaurant
- Assist when sitting by pulling out and pushing back the chair gently
(ladies first)
- Confirm if they are comfortable with the selected seats and tables
- Ask if table is enough for the group
- Adjust to any of the guest preference
-
III. LAYING THE SERVIETTE
May I lay the serviette on your lap ma’am/sir? (from the left, and ensure
that the serviette be folded in triangular, ensure minimum handling.

Page |8
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE
- Unfold the guest’s serviette at the right side of the guest and place it
over his/ her lap.
IV. SERVING WATER
- Pour water without lifting the glass from the right side of the guest,
pour the water goblet up to 3/4 full after pouring water introduced
yourself as you say: By the way ma’am/ sir My name is CHAD
your food server for the day and it’s my pleasure to serve you.

V. SERVING BREAD AND BUTTER

Excuse me ma’am/sir here’s your freshly baked bread. Serve at the
left side using left hand in serving the bread and right hand handling the
bread basket
- Serve the bread and butter at the left side of the guest.

VI. PRESENTING THE MENU AND WINE LIST

May I present to you our menu ma’am/sir for your selection
- Present menu to each guest, ladies first.
- Check for damaged or dog eared menu before hand
- Check the menu is not upside down before offering it to the guest.
- Open the menu to the first page while offering it to the guest
- Hold menu at upper right part with your right hand and assist with
your left hand at the bottom part.

VII. EXPLAINING THE MENU AND TAKING ORDER

- Stand straight with both feet in the floor
- Take order
- SUGGESTIVE SELLING:
- Offer slow moving but highly profitable items
- Offer specialty of the house
- Suggest long drinks and fresh juices
- Make useful recommendations while taking order
- Answer the guest’s questions honestly
- Make suggestions and offer alternative.
- While taking the order inform the guest about the time that will be
taken to prepare the food

Explain why upselling to hotel/restaurant is important?

1. The guest may not be familiar with food that the hotel/restaurant
offers
2. To encourage guest to order a complete meal
3. For proper wine pairing
4. To suggest unpopular menus
5. To increase sales of the day

In taking orders, how will you handle guest’s needs with

restrictions on allergies?

1. Inquire the specific restrictions/ allergens

Page |9
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE
2. Suggests alternative food items

VIII. WRITING THE GUEST’S ORDER

- Write order in an order slip with the quantity, description and
manner of preparation for the guest order.
-
IX. REPEATING GUESTS’ ORDER
Excuse me ma’am/sir may I repeat your order, you have ordered:
Read the guest order written on the order slip, the quantity, name of recipe
and guest preference if any

- Repeat guest order, the quantity (no. of pcs.), description

(doneness, sauces, extras and portion of the food) and preference if
any
- Would that be all Sir/ma’am?
- KNOW YOUR PRODUCT:
- Portioning, doneness, ingredients, preparation time, sauces and
condiments that goes with the meal.

X. PLACING ORDERS TO BAR AND KITCHEN

- Encode orders to system
- Provide copy of BOT (Beverage Order Ticket) for beverage
- Provide copy of KOT 9Kitchen Order Ticket) for food orders
- Specify sequence
- Inform guest preference on food and drinks

XI. COMPLETING/ ADJUSTING/ CORRECTING TABLE APPOINTMENT

- The spare cover should be removed in a correct manner using a
service tray or service salver. Note; only flatware’s will be set on the
table depends upon guest order.
- Prepare all serving gears
- Check table appointment in the table

What is the process of adjusting cutlery?

1. Identify what needs to be removed from each cover
2. Identify what needs to be added to each cover
3. Obtain the necessary items
4. Load them onto a cloth service tray
5. Carry the clothed service tray with all the required items to the table
6. On arrival at the table, begin adjusting the items by starting at the number
one guest, working clockwise around the table
7. Always handle cutlery by the handles

XII. SERVING THE BEVERAGE

- Serve ladies first before gentlemen and serve at the right side of the
guest using right hand in serving.

P a g e | 10
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

Before collecting food from the kitchen, what checks should food
servers make?
1. Checking the right meal has been prepared and any requested
preferences have been accommodated
2. Checking the plate to make sure there are no marks, spills or drips
3. Checking the quality of the item
4. Checking with the Chef identity how particular item has been cooked
5. Checking if special condiments need to go with the order
6. Checking to make sure there is uniformity between dishes
7. Ensuring correct temperature of the dish

XIII. SERVING APPETIZER AND CLEARING APPETIZER PLATE AND

FLATWARE
- Excuse yourself from the guest whenever presenting any food
- Present to guest through the correct serving side follow sequence
of food service
- Confirm or repeat while laying items on the guest table
- Inform guest of his/her preference and how it has been prepared
- Offer assistance after serving “Is there anything else I may assist
you Ma’am/Sir?
- Thank guest “enjoy your meal Ma’am / Sir”.
Serve appetizer at left side of the guest using left hand in serving and right
hand hold the tray and clear at the right side of the guest using right hand
in serving and left hand hold the tray.

After serving meal 3 minute check should be done.

3 minute check – When a meal has been served to guest, it is important

for service staff to revisit the table a few minutes later to check that the
meals are to the guests satisfaction

*What are the items can be replenish during 3 minute check

1. Drinks
2. Extra condiment
3. Extra cutlery
4. Extra beverage wares
5. Extra crockery
6. More serviettes
7. A scrap bowl – depending on the menu item being served

What are some options to resolve a food related customer complaint,

during 3 minute check?
1. Replace meal quickly
2. Allowing them to take some items from buffet while they are waiting
3. Providing a plate of snacks including rice, salad, bread or fries
P a g e | 11
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE
4. Suggesting fast cook items to that a dish will be ready when others are
also eating.

XIV. SERVING SOUP AND CLEARING SOUP PLATE AND FLATWARE

Serve soup at left side of the guest using left hand in serving and right
hand hold the tray and clear at the right side of the guest using right hand
in serving and left hand hold the tray and clear at the right side of the
guest using right hand in serving and left hand hold the tray.

XV. SERVING SALAD AND CLEARING SALAD PLATE AND FLATWARE

Serve salad at left side of the guest using left hand in serving and right
hand hold the tray and clear at the right side of the guest using right hand
in serving and left hand hold the tray and clear at the right side of the
guest using right hand in serving and left hand hold the tray.

XVI. SERVING MAIN COURSE.

Serve MAIN COURSE at left side of the guest using left hand in serving
and right hand hold the tray and clear at the right side of the guest using
right hand in serving and left hand hold the tray and clear at the right side
of the guest using right hand in serving and left hand hold the tray and
clear at the right side of the guest using right hand in serving and left hand
hold the tray. NOTE: Clear all the dishes except unfinished drink, water
goblet, teaspoon for coffee dessert spoon/fork if the guest order dessert.
- Check satisfaction

In serving red wine, the correct temperature is at Room temperature

(15.5’C to 18 ‘C or 60’F to 65 ‘F)

If the guest complaint, what are the steps to do on how to handle guest
complaints?
1. Listen attentively and acknowledge the compliant
2. Apologize
3. Restate the complaint briefly back to the customer to show you have
listened and understood
4. Agree by thanking the customer for bringing the matter to your attention
5. Act quickly, quietly and professionally
6. Follow up if complaint was addressed

Or

1. Stay calm
2. Listen well
3. Acknowledge the problem
4. Get the facts
5. Offer solutions

P a g e | 12
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

XVII. CRUMBING DOWN

- A service plate or bread and butter plate used with neatly folded
napkin on it.
- Crumb down at the left side of the guest

XVIII. SETTING DESSERT SILVERWARE

- Bring down the dessert silverware into the position.

XIX. SERVING DESSERT

XX. SERVING COFFEE OR TEA

XXI. REFILLING COFFEE OR TEA

XXII. PRESENTING THE BILL/TAKING PAYMENT

- Secure bill from the cashier
- Check details of the bill
- Excuse yourself and present the bill to the guest
- Check that the guests signature is correct for “charge bill”
- If cash, count the money in front of the guest and inform how much
you receive
- Thank guest and excuse yourself
- Forward bills to the cashier for posting
- After processing the bill return to guest and handover change if any
- Assist guest as they prepare to leave
- Lead guest to doorway

Methods in which customers/guests can settle accounts:

1. Paying cash
2. Paying via credit card through using manual or electronic system
3. Using EFTPOS facilities – (Electronic Funds Transfer at Point Of Sale)
4. Room charge
5. Paying by cheque

XXIII. SAYING THANK YOU

XXIV. BIDDING GOODBYE

- Sincere thank the guest and bid goodbye

How will you handle if the guests requesting more bottles of hard
drinks?
Suggest or offer food and beverage that could lower the blood alcohol content
Such as hot soup, coffee, carbohydrate rich foods

P a g e | 13
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

What assistance can be provided to customers as they leave the table?

1. Pull back chairs of guests/customer
2. Get wheelchairs or other aids as required
3. Thank the guest for their patronage
4. Arrange any take-away containers
5. Where permitted, place corks back in unfinished wine bottles for easier
transportation for guests
6. Arrange toothpicks
7. Remind customer/guest to collect any bags, clothes and other personal
items left on the table, seat or floor
8. Arrange balloons or gift packs or other children gifts
9. Help them with putting on coats and jackets
10. Remind customer/guest to collect change, credit or receipt
11. Escort the customer/guest to the door

*What are “end service assistance”?

1. Obtaining taxi or other transport for guest
2. Retrieving items that have been placed into safe keeping
3. Offering umbrellas
4. Accompanying guest to cars
5. Making reservations in their behalf
6. Directing them to their next destination, including shops, cultural, tourism
or sporting areas of interest
7. Offering seat, paper or complimentary coffee while the weather clears

P a g e | 14
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

Intended Learning Activities

I. Identify the table appointments used in every set up.

2
3

4
10 9
5
8
6
5 7

1 8
4
9
2 6 7
3 10

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Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

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Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

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Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

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Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA
ILOCOS SUR POLYTECHNIC STATE COLLEGE

Candon Campus

MODULE

Assignment

1. Research on the Standard operating Procedures of Opening and Closing

a Restaurant

Laboratory Activity

1. Make a video of the Food and Beverage Service Sequence. (Seek help
from your family members to act as the guest, kitchen helper, receptionist, busser
and cashier)

Note: The role of the student is to act as the waiter

P a g e | 19
Course Code: HPC 3
Descriptive Title: Fundamentals in Food Service Operations
Instructor: RICHARD M. ETRATA, MBA