7

Technology and
Livelihood Education
Food and Beverage Services
Module 1
Introduction to Food and Beverage
Services

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode

Quarter 1 – Module 1: Introduction to Food and Beverage Services

First Edition, 2020

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Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module
Writer/s: Johnny T. Arombo
Denver Ian L. Gimeno

Editor: Ione X. Canonigo

Evaluators: Ricardo M. Vidad
Florence B. Dantes
Corine T. Rongcal
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Layout Artist: Denver Ian L. Gimeno
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Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

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Asst. Regional Director

Edwin R. Maribojoc, EdD, CESO VI

Schools Division Superintendent

Myra P. Mebato,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

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 Technology and
7
Livelihood Education
Module 1
Introduction to Food and Beverage
Services

This instructional material is collaboratively developed and reviewed by educators

from public schools. We encourage teachers and other education stakeholders to
email their feedback, comments, and recommendations to the Department of
Education-Region 10 at region10@ deped.gov.ph.

Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

 INTRODUCTORY MESSAGE

For the learner:

Welcome! to the Grade 7 Food and Beverage Services Alternative Delivery Mode
(ADM) Module on Organizational Charts and Job Description of Food and Beverage Service
Personnel, Basic Types of Table Wares, Maintenance and Cleanliness, Conditions of Tools
and Equipment and Occupational Health Procedures

Tourism and Hospitality is the fastest growing industry that includes Food and
Beverage Services which compose of sixty percent (60%) of the total employment in the
world.

Food is no longer just a basic commodity. Over the years, the demand of the people
for food evolved as lifestyle became fast paced. This led to the emergence of an industry
specially designed to address the demands of consumers for quick and satisfying meal – the
food and beverage service industry.

The basic function of the food and beverage service industry is to serve food and
drink to the satisfaction of the people. The food and beverage service industry does not just
satisfy the psychological needs of the guest but it also attends economic need by providing
good value to the price paid. Social need creates a friendly atmosphere and answers the
need of convenience. Dining out, for Filipinos, is another way to strengthen social
relationship with friends and family is another form of relaxation after of a tiredly work.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
 What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in developing
this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
 We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 4
What’s In ---------------- 4
What’s New ---------------- 4
What is It ---------------- 5
What’s More ---------------- 8

Lesson 2 ---------------- 10
What’s New ---------------- 10
What is It ---------------- 14
What’s More ---------------- 14

What I Have Learned ---------------- 16

What I Can Do ---------------- 18
Assessment ---------------- 19
Additional Activities ---------------- 21
Answer Key ---------------- 22
References ---------------- 23
 What I Need to Know

This module is design to help you master the basic knowledge of Food and
Beverage Service Operation - TLE_HEFB9-12KS-1a-h-1. The scope of this module
can be used in many different learning and daily life situations. The used language
recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course.

After going through this module, you are expected to:

1. define different terms related to food and beverage

2. identify the types of food service operations
3. discuss the character traits of the food service personnel

In going through the lesson, you need to have patience to

understand well what you have read. Answer all the exercises to the
best of your ability. So, relax and enjoy!
 What I Know

Pre –Test
Directions: Multiple Choice. Choose the correct answer. Write the letter of your
answer in your Food and Beverage Services activity notebook.

1. What is the most basic need of a human being?

A. Juices B. Wine
C. Spirits D. Liquors
2. Which of the following is not belonging to Alcoholic beverages?
A. Clothes B. Money
C. Security D. Food
3. What type of beverages are the following? Cider, Wines, Liquor and Spirits?
A. Non Alcoholic Beverages B. Favourite Beverages
C. Alcoholic Beverages D. All way Beverages
4. Which is not belonging to the group of Non Alcoholic beverages?
A. Wine B. Water Milk
C. Water D. Tea
5. A small restaurant, serving moderately priced simple meals in a modest
setting with alcohol.
A. Bistro B. Cafeteria
C. Vegetarian Restaurant D. Public Houses
6. This is a type of restaurant that offers a variety of vegetarian foods?
A. Public Houses B. Cafeteria Vegetarian Restaurant
C. Cafeteria D. Bistro
7. Is a self-service restaurant in which customers select various dishes from an
open-counter display?
A. Cafeteria B. Fast Foods Bistro
C. Fast Foods D. Bar
8. A type of Food and beverage establishment that primarily serves coffee.
A. Bar B. Cafeteria Coffee Shops
C. Cafeteria D. Bistro
9. This is the most luxurious and most expensive class of accommodations on a
commercial airplane and ships?
A. First Class Restaurant B. Carenderia Coffee Shops
C. Carenderia D. Cafeteria
10. This type of food service refers to food that can be prepared and served
quickly.
A. Carenderia B. Cafeteria
C. Fast Foods D. Coffee Shop
11. What attributes of a food server projects as a team?
A. Honesty B. Personality
C. Attitudes towards work D. Cooperation
12. Which qualities of a staff must provide service but should not be servile,
and should be able to anticipate the guest’s needs and wishes.
A. Attitudes towards work B. Memory
C. Honesty D. Personality
13. This trust and respect in the triangle of staff, guest and management
relationships leads to an atmosphere at work that encourages efficiency and a
good team spirit among the food and beverage service operators.
A. Punctuality B. Honesty
C. Personality D. Memory
14. A qualities of food service staff that must be tactful, courteous, good humored
and of hold temper.
A. Punctuality B. Loyalty
C. Personality D. Memory
15. It is the quality of an employee that always report on the restaurant on or
before the time.
A. Punctuality B. Loyalty
C. Conduct D. Memory

Introduction to Food & Beverage

Lesson
Services
 1
What’s In

Before we will proceed to our lesson, what is your ideas about the Food and
Beverage Service? Can you mention five (5) restaurant that you know? Write your
answer in your Food and Beverage Services notebook.

What’s New

Activity 1 Let Me Know

Directions: Read and answer each statement below. Write your answers in your
Food and Beverage Services activity notebook.

A. Give at least five (5) names of Food & Beverage Services that can be
found in your community.
B. What have you observed in terms of services they offer?
 Types of Food and Beverage
Services Operation

What is It

Food and Beverage Service Operation involve a multitude of activities which

engage the staff from purchasing raw material, preparing food and beverage,
keeping the inventory of material, material, maintaining service quality continuously,
managing various catered events, and most importantly, analysing the business
outcomes to decide future policies.

1. Bistro
A small restaurant, serving moderately prices simple meals in a modest
setting with alcohol. Bistros are defined mostly by foods they serve.
French hone style – style cooking, and slow – cooked foods like bean
stew, are typical.

2. Bar
A long raised narrow table of bench designed for dispensing beer or
other alcoholic drinks. They are originally chest high, and bar, often
brass, ran the length of the table, just above floor height, for customers
to rest a foot on, which gave the table its name.

3. Coffee Shop
An establishment that primarily serves coffee (of various types, e.g.
espresso, latte, cappuccino) some coffeehouses may serve cold drinks
such as iced coffee and iced tea. A coffeehouse may also serve food
such as light snacks, sandwiches, muffins or pastries.
Example: Star Bucks Coffee, BO’s Coffee
4. First Class Restaurant
 The most luxurious and most expensive class of accommodations on a
commercial airplane, train, passenger ship, or other conveyance.
5. Restaurant
A restaurant or an eatery is a business that prepares and serves food
and drinks food and drinks to customers. Meals are generally served
and eaten on the premises, but many restaurants also offer take – out
and food and delivery services.

6. International Restaurant
Is a restaurant that serves moderately prices food in a casual
atmosphere? Except for a buffet – style restaurants, casual dining
restaurants typically provide table service.

7. Themed Restaurant
Is a type of restaurant that uses theming to attract diners by creating a
memorable experienced? Themed restaurants have unifying or
dominant subject or concept, and utilize architecture, décor, special
effects and other techniques, often to create exotic environments that
are normally associated with dining because they are inaccessible, no
longer exist, fictional or supernatural or taboo.

8. Health Food and Vegetarian Restaurant

Foods is to eat restaurants that offer a variety of vegetarian entrees

9. Fast Food
Refers to food that can be prepared and served quickly. It can come
from many places; sit – down restaurants, counter service, take – out,
drive – thru, and delivery. Fast food is popular because of food is
inexpensive, convenient, and taste good.

10. Cafeteria
restaurant in which customers select various dishes from an open –
counter. The food is usually placed on a tray and paid at the cashier
station, and carried to a dining table by the customer. The modern
 cafeteria, designed to facilitate a smooth flow of patron’s, is particularly
well adopted to the needs of institutions – schools, hospitals,
corporations – attempting to serve large numbers of people efficiently
and inexpensive

11. Public Houses

An establishment licensed to serve alcoholic drinks for consumption on
the premises.

12. Wine Bars

A wine bars is a tavern – like business focusing on selling wine, rather
than liquor of beer. A typical feature of many wine bars is a wide
selection of wines available by the glass.
 What’s More

Multiple Choice: Read the sentences carefully. Choose the correct answer. Write
the letter in your Food and Beverage Services activity notebook.

1. A business establishment that prepare, serves food, drinks, food to customers.

A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
2. A restaurant that serves moderately priced food in a casual atmosphere.
A. Themed Restaurant B. First Class Restaurant
C. Cafeteria D. International Restaurant
3. A small restaurant that serves moderately prices meals in a modest setting with
alcohol it is known mostly by foods they served.
A. Bar B. Bistro
C. Cafeteria D. Restaurant
4. A type of restaurant that offers a luxurious and most expensive environment class
of restaurants in a commercial airplane, train, passenger ship, or other
transportation.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
5. A establishment that offers primarily a variety of coffee either in hot or cold coffee.
A. Bar B. Wine Bar
C. Cafeteria D. Coffee Shop
6. A type of restaurant that offers sit – down service for a fast and quick serving.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
7. A establishment that is licensed to serve alcoholic drinks for consumption on the
premises.
A. Bar B. Bistro
C. Wine Bars D. Public Houses
8. A establishment that is known of its long raised narrow table designed for
dispensing beer and other alcoholic beverages and its common known of its high
chair for customers to rest a foot.
A. Bar B. Bistro
C. Wine Bars D. Public Houses
9. A establishment that is generally served and eat on the premises, but many
restaurants also offer take – out and food and delivery services.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
10. A establishment that is usually placed on a tray and paid at the cashier station for
a smooth and fast flow of service and carried to a dining table by the customer.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
11. A establishment that also serves as light snacks, sandwiches, muffins and
variety of pastries.
A. Coffee Shop B. Cafeteria
C. Bar D. Bistro
12. A restaurant that offers table service
A. Restaurant B. Themed Restaurant
C. International Restaurant D. First Class Restaurant
13. A establishment that is known of its 15 minutes maximum serving time.
A. Cafeteria B. Restaurant
C. Fast Food D. Vegetarian Restaurant
14. A restaurants also offer take – out and food and delivery services.
A. Cafeteria B. Restaurant
C. Fast Food D. Vegetarian Restaurant
15. A typical feature of a establishment with a wide selection of wines available by
the glass.
A. Bar B. Wine Bar
C. Cafeteria D. Coffee Shop
Lesson
STAFF QUALITIES, SKILL AND

2 KNOWLEDGE SUCCESS IN FOOD

AND BEVERAGE SERVICE

What’s New

Directions: Arrange the jumbled words given below. Write your answers in your
Food and Beverage Services activity notebook.
1. HEOSTNY
2. ORYMEM
3. LOTYYAL

What is It

1. PROFESSIONAL AND HYGIENE APPEARANCE

A. Staff should be clean and should use deodorants and but not strong
smelling ones.
B. After shave and perfumes should not be too strong (as this may have a
harmful effect on the guest’s palate.
C. Sufficient sleep, an adequate and healthy intake of food and regular
exercise is essential for good health and the ability to cope with the
pressures and stress of work.
D. Particular attention should be paid to the hands. They must always be
clean, free of nicotine stains and with clean, well - trimmed nails.
E. Men should normally be clean – shaven or with any moustache or beard
neatly trimmed.
F. Women should only wear light make – up. If nail varnish is worn then it
should be clear.
G. Earrings should not be worn with the possible exception of studs/ sleepers.
 H. Uniforms should be clean, starched as appropriate and neatly pressed. All
buttons must be present.
I. Hair must be clean and well groomed. Long hair must be tied up or back to
avoid hair falling into foods and drinks and to avoid repeated handling of
the hair.
J. Shoes must be comfortable and clean, and of a pain, neat design. Fashion
is not important here as safety and foot comfort.
K. Teeth should be brushed immediately before coming on duty.
L. Cuts and burns should be covered with waterproof dressings
M. Any colds or other possible infections should be reported.
N. Hands should be washed immediately after using the toilet, smoking or
dealing with refuse. Hot water and soap must be used.
O. Staff should try to avoid any mannerisms they may have, such as running
their fingers, through their hair, chewing gum or scratching their face.
P. Excessive jewelries should not be won. The establishment policy should
be followed.

2. KNOWLEDGE OF FOOD AND BEVERAGES AND TECHNICAL ABILITY

A. The staff must have sufficient knowledge of all the items on the menu.
B. They must know how to serve correctly each dish on the menu, what its
accompaniments are, the correct cover, and the make-up of the dish and
its garnish.
C. For beverage service the staff should know how to serve various types of
wine and drink, in the correct containers (e.g. glasses, cups) and at the
right temperature.

3. PUNCTUALITY
A. Punctuality is all- important.
B. If the staff are continually late on duty it shows a lack of interest in their
work add lack of respect for the management and the guests
4. LOCAL KNOWLEDGE
In the interest of the guests the staff should have a certain knowledge of the
area in which they work so they may be able to advise the guests on the various
forms of entertainment offered, the best means of transport to places of interest and
so on

5. PERSONALITY
A. Staff must be tactful, courteous, good sense of humor and of even
temper.
B. They must converse with the guest in a pleasing and well-spoken manner
and the ability to smile at the right time pays dividends

6. ATTITUDE TOWARD THE GUESTS

A. Staff must provide service, and should be able to anticipate the guest’s
needs and wishes.
B. A careful watch should be kept on the guests during the service (but
without staring) to check the progress of the meal

7. Memory
A. A good memory is an asset to food and beverage service staff.
B. It may help them in various ways in their work if they know the likes and
dislikes of the guests, where they like to sit in the food service area, what
are their favorite drinks, and so on.

8. Honesty
Trust and respect in the triangle of staff, guest and management relationships
leads to an atmosphere at work that encourages efficiency and a good team spirit
among the food and beverage service operators.

9. LOYALTY
The staff’s obligations and loyalty are firstly to the establishment in which
they are employed and its management.

10. CONDUCT
 A. Staff conduct should be impeccable at all times, especially in front of the
guests.
B. The rules and regulations of an establishment must be followed and
respect shown to all senior members of staff.

11. SALES ABILITY

A. All members of staff reflect the image of the establishment.
B. They are sales people and must therefore have a complete knowledge of
all forms of food and drink and their correct service, and so be able to
contribute to personal selling and merchandising.

12. SENSE OF URGENCY

In order for the establishment to generate the maximum amount of business
over the service period, with as high a net profit as possible, staff must develop a
sense of urgency in their work.

13. COMPLIANTS
A. Staff should have a pleasant manner and show courtesy and tact, an even
temper and good humor.
B. They should never show their displeasure even during a difficult situation.

Staff should never argue with a guest and if they are unable to resolve a
situation, it should be referred immediately to a senior member of the team who will
be able to reassure the guest and put right any fault. Remember, loss of time in
dealing with complaints only makes the situation worse.

14. CONTRIBUTION TO THE TEAM

Above all, staff should be able to work as part of a team within and between
departments.

The success of the food and beverage establishment lies on the management and
the employee. Each employee follows the management standard to maintain high
quality of service to its customers.
This lesson discusses the standards of staff qualities, knowledge and skills of an
ideal food and beverage employee.

What’s More

Activity: True or False.

Directions: Read the sentences carefully. Write T if the given statement is correct
about Staff Qualities, Skill and Knowledge Success in Food and Beverage Service
and write F if it is not correct. Write your answers in your Food and Beverage
Services activity notebook.
_____________ 1. Good interpersonal communication is a necessary skill in
becoming a server.
______________2. Uniforms should be clean, starched as appropriate and neatly
pressed. All buttons must be present.
______________3. A good memory is an asset to food and beverage service staff.
______________4. All members of staff do not reflect the image of the
establishment.
______________5. Staff must be tactful, courteous, good humored and of even
temper.
______________6. If there are complaints of the guests about the food they
ordered, the waiter will refuse his/her concern.
______________7. The staff must have limited knowledge of all the items on the
menu.
______________8. Active listening is the act of comprehending the message being
conveyed.
______________9. Staff should have a pleasant manner and show courtesy and
tact, an even temper and good humour.
______________10. The staff’s obligations and loyalty are firstly to the
establishment in which they are employed and its management.
 What I Have Learned

Directions: Identify the term being described in each statement. Choose your
answer in the box below. Write your answers in your Food and Beverage Services
activity notebook.

Bar Coffee Shop Cafeteria Fast Foods

Honesty Conduct Complaints Personality

Knowledge Attitude Vegetarian Public Houses

Professional Hygiene Alcoholic Beverages

Contribution to the team

1. _________________ a type of food and beverage establishment that

primarily serves coffee.
2. _________________ these beverages includes Cider, Wines, Liquor and Spirits?
3. _________________. is a self-service restaurant in which customers select
various dishes from an open-counter display.
4. _________________ a type of food service refers to food that can be prepared
and served quickly.
5. _________________a restaurant that offers a variety of vegetarian foods?
6. _________________ they are originally chest high, and bar, often brass, ran the
length of the table, just above floor height, for customers to rest a foot on, which
gave the table its name.
7. _________________ a establishment licensed to serve alcoholic drinks for
consumption on the premises.
8. _________________ Staff must be tactful, courteous, good humoured and of
even temper.
9.__________________ staff must provide service, and should be able to anticipate
the guest’s needs and wishes.
10. ________________ staff should have a pleasant manner and show courtesy and
tact, an even temper and good humor.
11._________________ staff should be able to work as part of a team within and
between departments
12. ________________ rules and regulations of an establishment must be followed
and respect shown to all senior members of staff.
13._________________ trust and respect in the triangle of staff, guest and
management relationships leads to an atmosphere at work that encourages
efficiency and a good team spirit among the food and beverage service operators.
14._________________ staff should be clean and should use deodorants and but
not strong smelling ones.
15. _________________ the staff must have sufficient knowledge of all the items on
the menu.

What I Can Do

Directions: Visit at least 5 local food and beverage outlets. List down the
qualities, knowledge and skills of food and beverage service personnel in your
Food and Beverage Services activity notebook.
 Assessment

Post - Test
Directions: Multiple Choice. Choose the correct answer. Write the letter in your
Food and Beverage Services activity notebook.

1. This type of food service refers to food that can be prepared and served
quickly.
A. Carenderia B. Cafeteria
C. Fast Foods D. Coffee Shop
2. This is the most luxurious and most expensive class of accommodations on a
commercial airplane and ships?
A. First Class Restaurant B. Coffee Shops
C. Carenderia D. Cafeteria
3. A type of Food and beverage establishment that primarily serves coffee.
A. Bar B. Coffee Shops
C. Cafeteria D. Bistro
4. Is a self-service restaurant in which customers select various dishes from an
Open - counter display?
A. Cafeteria B. Bistro
C. Fast Foods D. Bar
5. This is a type of restaurant that offers a variety of vegetarian foods?
A. Public Houses B. Vegetarian Restaurant
C. Cafeteria D. Bistro
6. Which is not belonging to the group of Non Alcoholic beverages?
A. Wine B. Milk
C. Water D. Tea
7. What type of beverages are the following? Cider, Wines, Liquor and Spirits?
A. Non Alcoholic Beverages B. Favourite Beverages
C. Alcoholic Beverages D. All way Beverages
8. A small restaurant, serving moderately priced simple meals in a modest
setting that serves alcoholic beverages.
 A. Bistro B. Vegetarian Restaurant Cafeteria
C. Vegetarian Restaurant D. Public Houses
9. What is the most basic need of a human being?
A. Clothes B. Money
C. Security D. Food
10. Which of the following is not belonging to Alcoholic beverages?
A. Juices B. Spirits Wines
C. Spirits D. Liquors
11. It is the quality of an employee that always report on the restaurant on or
before the time.
A. Punctuality B. Loyalty
C. Conduct D. Memory
12. A qualities of food service staff that must be tactful, courteous, good humored
and of hold temper.
A. Punctuality B. Loyalty
C. Personality D. Memory
13. This trust and respect in the triangle of staff, guest and management
relationships lead to an atmosphere at work that encourages efficiency and a
good team spirit among the food and beverage service operators.
A. Punctuality B. Honesty
C. Personality D. Memory
14. Which qualities of a staff must provide service but should not be servile, and
should be able to anticipate the guest’s needs and wishes?
A. Attitudes towards work B. Memory
C. Honesty D. Personality
15. What attributes of a food server projects as a team?
A. Honesty B. Personality
C. Attitudes towards work D. Cooperation
 Additional Activities

Word Search
Directions: Below is a puzzle. Look and identify the terms that are related to
different Food and Beverage Services Operation. Write your answers in your Food
and Beverage Services activity notebook.
HINT: There are ten (10) words that can be found in the puzzle.

T H E M E D R E S T A U R A N T A H C R S A B
H S P A P E T J A W A A A H R D B F O S A M I
F O G B Q F U K W W B B E L I K C L F P A R S
S V K C R G V L N N C T B D T G D D F R B L T
B L E D S H W M B T N D C V E T E C E D C D R
S K L G T I X N T A C E F N W R F B E L D H O
A F R E E J Y O R F D S A Y G E J N S G H B S
Q F F F U T Z U J D E D B T K T H G H I F A E
A S H G V K A P H J F K C R P S I M O T H B A
U B K H W T A R S K J L D M O P J L P R L C B
B O S I S L B Q I D H P E D U R K G W P R P C
N A B E X M C R O A I Y F N C A F E T E R I A
X L R J Y N D S W A N R J D T E L R O T R E D
Z U O K Z O E T D B J J H K M U M S U H U F L
M T Y L A P F U P C K L I W I N E B A R G S G
P R T M B Q G V Y D L D J L T M N P T L S O H
F A S T F O O D T E M H K N R K O Y P G C P N
U M M N C R H W P U B L I C H O U S E S K R O
R W N O D S I X H F N B L F L Q P D H K H Y L
I N T E R N A T I O N A L R E S T A U R A N T
 Answer Key

What I Have What’s What I have

Learned More Assessment Learned
1. D 1. B 1. C 1. Coffee Shop
2. B 2. D 2. A 2. Alcoholic Beverages
3. C 3. B 3. B 3. Cafeteria
4. A 4. D 4. A 4. Fast Foods
5. A 5. D 5. B 5. Vegetarian
6. B 6. C 6. A 6. Bar
7. A 7. D 7. C 7. Public Houses
8. B 8. A 8. A 8. Personality
9. A 9. C 9. D 9. Attitude
10.C 10. A 10. A 10. Complaints
11. D 11. A 11. A 11. Contribution to the Team
12. A 12. C 12. C 12. Conduct
13. B 13. C 13. B 13. Honesty
14. C 14. B 14. A 14. Hygiene
15. A 15. B 15. D 15. Knowledge
What’s More Word Search
1. T Bistro
2. T Bar
3. T Coffee Shop
4. F Restaurant
5. T International Restaurant
6. F Themed Restaurant
7. F Vegetarian
8. T Captain
9. T Fast Food
10. T Wine Bar
 References

Books

Food and Beverages Services-Technical –Vocational –Livelihood

Track manual, First Edition 2017

CBLM on Food and Beverage Services NC II Provide Food and Beverage

Service, 2012

Food and Beverage Services NCII Modules

Food Service and Bartending handbook

Magsaysay Institute of Hospitality and Culinary Arts

Food and Beverage Services Manual,2017

Memorable Events by Lorenzi Anadaya

Carcar City, Cebu

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