Senior High School

TECHNICAL-VOCATIONAL
EDUCATION

FOOD AND BEVERAGE

SERVICES (NCII)

Quarter 4 – Module 2:
PROVIDE FOOD AND BEVERAGE
SERVICES TO GUEST
Food & Beverage Services (NCII) - Senior High School
Quarter 4 – Module 2: Provide Food and Beverage Services to Guest
First Edition, 2020

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authors do not represent nor claim ownership over them.

Published by the Department of Education – Region XI

Regional Director: Allan G. Farnazo
Assistant Regional Director: Maria Ines C. Asuncion

Development Team of the Module

Writer: Meiloza C. De Leon

Editor:
Reviewer:
Layout Artist:
Management Team:
Allan G. Farnazo Josephine L. Fadul
Mary Jeanne B. Aldeguer Christine C. Bagacay
Analiza C. Almazan Lorna C. Ragos
Pedelina O. Huevos Alpha D. Palconit

Printed in the Philippines by ________________________

Department of Education – Region XI

Office Address: F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

E-mail Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph

 SHS

Food and
Beverage
Services NC II
Quarter 4 – Module 2:
PROVIDE FOOD AND BEVERAGE
SERVICES TO GUEST
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our
dear learners, can continue your studies and learn while at
home. Activities, questions, directions, exercises, and
discussions are carefully stated for you to understand each
lesson.
Each SLM is composed of different parts. Each part shall guide
you step-by-step as you discover and understand the lesson
prepared for you.
Pre-tests are provided to measure your prior knowledge on
lessons in each SLM. This will tell you if you need to proceed on
completing this module or if you need to ask your facilitator or
your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to
self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher
are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-based
learning.
Please use this module with care. Do not put unnecessary marks
on any part of this SLM. Use a separate sheet of paper in
answering the exercises and tests. And read the instructions
carefully before performing each task.
If you have any questions in using this SLM or any difficulty in
answering the tasks in this module, do not hesitate to consult
your teacher or facilitator.

Thank you.

ii
 Let Us Learn!

This Module is a specialized course which leads you to Food

& Beverage Services National Certificate Level II (NC II).

This module is prepared to help you achieve the required Learning

Outcome, Promote Food and Beverage Products. This will be the source of
information that will enable you to acquire the knowledge, skills, and
attitudes in this trade independently at your own pace or with minimum
supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully.
It is divided into sections which cover all the skills and
knowledge you need to successfully complete this module.
- Use the self-check questions at the end of each lessons to test
your own progress.
- When you have completed this module (or several modules) and
feel confident that you have had sufficient practice, your trainer
will arrange an appointment with you to assess you. The result
of your assessment will be recorded.

This module contains the following Performance Standards:

- Demonstrate knowledge and skills in food and beverage on

proper way of giving food and beverage services to guest.
- Demonstrate skills in responding to cultural food needs with
variety and quality
- Respond efficiently to customers query on food and drinks with
courtesy.

Lesson PROMOTE FOOD AND

1
 1 BEVERAGE PRODUCTS

Let Us Try!

How well do you know about the topic? Let’s try to find out by
answering the following questions. After answering this, you may check the
answers at the last part of this module.

Directions: Read the statement below. Write True if the statement is correct

and write False if the statement is incorrect. Write your FBS

notebook.

____________ 1. Serve all foods, such as appetizers, soups, salads, entree,

and desserts, from the left of the guests with your right hand.

____________ 2. Always use a tray in bringing food or beverages to the table

or in taking dishes and other utensils to the kitchen.

____________ 3. You can touch with your hands the rims of the plates or
dishes and glasses.

____________ 4. Coffee pots should be placed on the table for refill.

____________ 5. The waiter must always serve gentlemen first.

____________ 6. The waiter must always have a clean napkin, or clean

dishtowel, dropped over his left arm, in readiness for an emergency.

____________ 7. Do not replace dropped articles with clean ones.

____________ 8. Soiled dishes should be removed only when everybody has

finished eating. (fine dining) However you may remove it promptly when
requested.

____________ 9. Fill the glass ¼ full of the glass on the table. Never lift the
glass off the table to fill.

____________10. Clean ashtrays continuously. Use the clean ashtray as cover

to the dirty one before removing from the table.

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 Let Us Study

Way to go! Let us level up!

Serve Food Orders and Assist the Diners

SERVING THE FOOD AND BEVERAGE ORDERS:

Serving means to bring the food order to the table and attending to the guest’s needs
throughout the meal.

Things to remember in serving the meals:

1. Women and elderly people are served first out of traditional courtesy unless the
party consist of a host or hostess entertaining friends. In that case, begin with the
guest of honor at the host’s right. Continue serving the table counterclockwise.
2. Serve all foods, such as appetizers, soups, salads, entree, and desserts, from the left
of the guests with your left hand. This eliminates the possibility of elbowing the
customer, or to avoid collision.
3. Never reach across a guest. If ever necessary, an apology should be made.
4. Fill the glass 2/3 full on the table. Never lift the glass off the table to fill.
5. The waiter must always serve ladies first.
6. Coffee pots should be placed on the table for refill.
7. Soiled dishes should be removed only when everybody has finished eating. (fine
dining) However you may remove it promptly when requested.
8. The waiter must always have a clean napkin, or clean dishtowel, dropped over his
left arm, in readiness for an emergency.
9. Replace dropped articles with clean ones. Never pick – up the dropped items and
place it back on the table.
10. Always use a tray in bringing food or beverages to the table or in taking dishes and
other utensils to the kitchen.
11. Clean ashtrays continuously. Use the clean ashtray as cover to the dirty one before
removing from the table.
12. Never touch the rims of the plates or dishes and glasses
13. Be alert to the needs of the guest keeping their water glasses full and watch to see
if they are ready for the next course.

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Each course is served as follows:
1. The course that is usually served first is the appetizer. The appetizer is a food item
served before the meal, such as shrimp cocktail, oyster on the half shell, fruit, or
juice. In a traditional restaurant this first course is placed on a small plate called an
appetizer plate and centered before the guest. A seafood/or cocktail fork is brought
with the shrimp cocktail or oysters. It is either placed on the right-hand edge of the
under liner or inverted into the bowl of the outside spoon of the table setting. In less
formal restaurants appetizers like chicken fingers or nachos may be served in special
divided dishes and may or not be served on an under liner.
2. Soup may be served in the place of the appetizer or as a second course (after the
appetizer). It is served in a small, handle less cup on a saucer. A soup spoon must be
provided if it is not furnished in the table setting. Serve the soup in the center of the
cover with the soup spoon on the right side of the saucer.
3. The salad is the next food served. It is placed to the left of the cover, allowing space in
the center for the entree. Salad dressing may be served in several ways.
A. It may be brought to the table in a self-serve container, added to the salads in the
kitchen according to the order, or served in small, individual containers on the side
as requested by the guest. Black, fresh-ground pepper may be brought to the table in
a pepper mill and, if the guest agrees, added to the salad from the guest’s left.
4. The entree is the main part of the meal. First, be sure the table is properly set for the
entree selected.
A. For example, with steak, add a steak knife, and with lobster, add lobster crackers
and seafood fork.
B. Dinner rolls may be served with the salad course or, at this time as an
accompaniment of the entree. Condiments such as steak sauce should be brought
to the table when requested.
Serve the entree in the center of the cover. When serving meat entree, place any fatty
part or bone away from the guest to ensure that the first bite will be pleasing. Next refill
the water glass.

5. The dessert is the last course served. A dessert fork or spoon should be brought with
the food item and placed to the right of the dessert plate. Replenish coffee and water at
this time. The service is complete when the guest asks for or bring their check.

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 CLEARING DISHES FROM THE TABLE

Clear the dishes when all guests at the table have finished the course. Often you
can tell they are finished because the fork and knife are placed parallel to each other on
the plate.

When in doubt, ask if they are finished. Then remove all soiled dishes and utensils
completely before serving the next food item.

- Clear dishes from the right of the guests with right hand. Again, move from guest
to guest in a counterclockwise direction around the table. In addition to dishes,
pick up all cracker wrappers and soiled silver.

- Clear soiled dishes to a nearby tray on a tray stand. Work quietly and efficiently,
and never scrape or stack the dishes at the table.

- Stack the dishes on the tray so they are well balanced and safe for you to carry
to the dishwashing area.

- Before dessert, you should remove all dishes except water glasses and coffee
cups and crumb the table.

- Crumbing the table is the process of sweeping loose food particles into a clean
plate to make the table more presentable.

- This can be done with a clean napkin or with a crumber (a tool used to remove
crumbs from a tablecloth), a pencil-length tool with a groove in it for sweeping the
table clean.

ORDER FOR SERVING THE MEAL (à la carte)

- The waiter brings the appetizer

- The waiter brings in the soup (steaming hot), with the soup plate or another plate,
and places it on the place plate.

- When the guest is through with the soup, the waiter takes away the soup plate
with the soup spoon.

- The waiter brings in the salad.

- When the guest is through with the salad, the waiter takes away the salad plate,
together with the salad fork and knife on it.

- The waiter brings in the main entrée.

- The guest signifies that he is through with the entrée by placing his knife and fork
side by side across the plate, at right angle to him. The waiter takes away the entrée
plate, dinner knife and fork also the bread-and butter plate with the butter spreader
on it.

- The waiter gives the toothpick holder with toothpick at the table.

5
 - The waiter removes the breadcrumbs from the table by using a breadcrumb or a
folded clean cloth taking care not to disturb the guest unnecessarily.

- The waiters brings in the dessert and ensure that china, under liner plate is used
all the times together with the necessary pieces or silver ware spoon and/or fork, as
the case maybe, and places the spoon to the right of the plate, and fork to the left.

- When the guest is through with the dessert, the waiter cleans the table completely,
leaving only the water glass and possibly the glass for cordials.

TYPES / STYLES OF TABLE SERVICE

Service is a term which reflects personal attention as regards to the hotel and
catering industry, and we, engaged in this industry, must know, and practice the
different forms of service. Being aware of the importance of guests to us we should take
care of this satisfaction so that we can have him with us again.

The service of a meal would depend upon:

1. Type of Food and Beverage Outlet.

2. Time available for the meal.
3. Turn-over of the guest expected.
4. Types of menu presented.
5. Cost of meal served.

1. AMERICAN SERVICE / PLATE SERVICE

This is usually called “Plated Service” because the food is already plated in the
kitchen ready to be served to the guest. The chef prepares the food attractively on a hot
or cold plate with trimmings, garnishing and other accompaniments. Then the waiter
serves it directly to the customer from the left side. This type of service is preferably
used in the coffee shop where there is a demand for quick service.

Source: Meiloza C. De Leon

6
Advantages

1. It is fast and simple service.

2. Since less equipment are needed more savings can be generated.
3. It does not require highly technical staff who demands for higher pay.

Disadvantages

1. It does not provide for elegant service that is demanded by customers who go for
service with showmanship classify the types and styles of service now:

2. FRENCH SERVICE / GUERIDONE SERVICE

This service is elaborated and elegant. The food is partially prepared in the
kitchen and completed by the chef or head waiter in view of the customer. All food
is served in the guéridon (warmer). This guéridon covered with tablecloth is kept
close in the guest table to keep the food warm for second serving. Service of this
type requires not only technical expertise on food preparation but also a good
showmanship. The chef carries out certain activities like carving meat, preparing
flambé, etc. with fairness and showmanship.

Source: Meiloza C. De Leon

7
 Advantages
1. It gives the guest personalized attention that makes him feel important.
2. It is very elegant and entertaining.
Disadvantages
1. It is a slow service
2. It is quite expensive because it requires more technical staff
3. It requires bigger space to make service and food preparation convenient.

3. RUSSIAN SERVICE / SILVER SERVICE

In this type of service, food is fully prepared and pre- cut in the kitchen and
then neatly arranged in silver platters by the chef. These platters are brought into
the dining room by the waiter who serves the guests by way of dishing out food
from the platter to the individual plates of the guest.
Such type of service is ideally used in banquet functions requiring fast service.

Source: Meiloza C. De Leon

8
 Advantages:
Personalized service
Grand style
Entertaining
Guest may choose portion size
Guest may choose quantity of sauces
Faster than French service
Disadvantages:
It requires a big initial investment on platters and silver equipment.
If many guests are to be served from one platter, the last one to be served may see
a rather unappetizing serving platter.
If every guest in a party orders a different dish like steak or fish, the waiter must
carry too many different dish like steak or fish, the waiter must carry too many
different silver platters from the kitchen to the dining room.

4. ENGLISH SERVICE / FAMILY SERVICE

English service is practiced mostly in clubs or in-group gatherings. The other term
that is used for English service is also family service. The points of interest are:
 Main dish is covered and served to the guest by head of the house or host.
 Vegetable accompaniments are placed on the table for self-help.
This type is used when there is minimum service required from the waiter.
Usually used in clubs. Waiter can manage more covers, very little actual service.

Airport, Princeton. "Princeton Airport News - November 2019." PRINCETON AIRPORT ~ Learn To Fly Here!
November 01, 2019. Accessed January 30, 2021. https://princetonairport.com/princeton-airport-news-
november-2019/.
9
 Advantage:
Food wastage/ spoilage is minimized.
The easiest type of service.
Disadvantage:
Less personalize service.

5. BUFFET SERVICE / BANQUET SERVICE

This is also called self-service and is normally used in banquet functions and
some restaurants. Food is attractively arranged on a long table, classified, and
arranged according to proper sequence, from the appetizers to desserts. Soup is
placed on a soup tureen and the hot entrees in a chafing dish to keep them warm.
Some equipment like dinner plates and saucers are laid down right on the buffet
table. Instead of the waiter serving the guests, the guests go to the buffet table to
serve themselves.

Source: Meiloza C. De Leon Source: Meiloza C. De Leon

Advantages:
1. It is a fast service.
2. It requires fewer staff to render the service needed.
3. The presentation of the different dishes can be very appetizing.
Disadvantages
1. It may result in shortage of food especially when the early one gets more servings;
thus, very little food is left for late comers.
2. Food cost is higher than when it is set-down dinner.

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 Other Types / Styles Food Service

1. COUNTER / CAFETERIA SERVICE

Self Service – guest collects a tray from service counter. Establishment having this
service expects a high turn-over. Requires good organizational abilities. Found in
department stores, industrial catering, institutions, and other such places. Wide variety
of dishes offered; beverages priced individually. Low prices generally. Whole dish is
either pre-plated or just the main course and guest chooses his vegetable
accompaniments as he passes the counter. Cashier seated at end of counter. Cost is the
most important feature of this service, therefore, necessary to ensure portion control.
2. SNACK BAR SERVICE
Customer or guests are seated at service counters on high stools. Wide range of
easy and popular snacks served. Very quick turn over of service necessary. Labor cost
reduced to min. Counterman takes order and serves it. Labor saving equipment are
used. These are the different types and styles of services followed internationally by all
reputed good class hotels and other catering establishments.
3. DRIVE-THRU
Form of take away where customer drives vehicle past order, payment, and
collection points.
4. FAST FOODS
Term originally used to describe service at a counter or hatches where customers
receive a complete meal or dish in exchange for cash or ticket; commonly used
nowadays to describe type of establishment offering limited range menu, fast service
with dining area, and takeaway facility.

5. KIOSKS
Outstation used to provide service for peak demand or in specific location; may be
opened for customers to order and be served or used for dispensing to staff only.

CARRYING PLATES
Plate service is a basic and commonly used form of service. It requires the waiter
to be skilled in carrying plates without disturbing the food arranged on them. The
methods used to carry the plates depend on the number of plates to be carried.

11
 The two professional methods most utilized in the industry are the two- and three-
plate carrying techniques. These involve carrying two or three plates in the left hand,
leaving the right hand free. The right hand can be used to carry another plate, thus
allowing three or four plates to be carried at once.
When plates are cleared the same plate-carrying techniques should be used. All
waiters must be proficient in plate carrying and clearing techniques.

Plate Service Procedure

Traditional plate service required food to be served from the left of the guest, and
empty plates cleared from the right. In modern plate service, however, plates are both
placed and cleared from the guest’s right as his causes the least disturbance to the
guest.

Two-plate Carrying Technique

"Welcome to Industry Training Services Hospitality Bar Course. All Modules in This Course Are Nationally Recognised." PDF Free
Download. Accessed January 30, 2021. https://docplayer.net/58410386-Welcome-to-industry-training-services-hospitality-bar-
course-all-modules-in-this-course-are-nationally-recognised.html.

 Plates are picked up so that when they are placed the main item will be on the
side of the plate facing the guest. Remember that the first plate to be picked up in
the left hand will be the last to be placed on the table.

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  Hold the first plate between your thumb, index finger and the middle finger of
your left hand. If the plate is hot use a service cloth.
 Then place the second plate on a platform above the first plate, supporting it by
your ring (or fourth) finger, your little finger and the base of your thumb and lower
forearm.
 You may carry a third plate in your right hand, also in a service cloth.
 Carry the plates to the table away from your body, with the shoulders held back,
so that the plates are not resting against the front of your body.
 Only bring the plates in front of your body when limited access to the table
requires it.
 To place the plates in front of the guests, position yourself at the back right-hand
corner of a guest’s chair, holding your left hand (and its plates) out of the way
behind the guest’s head.
 Step forward and place the plate in your right hand in front of the guest from the
guest’s right. (Remember to bend your forward knee as a precaution against back
strain.)
 The plate should be placed so that the main item (the meat, fish, etc.) is
immediately in front of the guest and the vegetables further away at the ‘top’ of the
plate.
 Move behind the next guest and transfer the second plate to your right hand and
place it in front of the guest from the guest’s right.
 Continue round the table repeating the procedure.

Three-plate Carrying Technique

Hospit
ality, AJAR. "The Plate Carrying Techniques." AJAR.id. December 11, 2019. Accessed January 30, 2021.
https://www.ajar.id/en/post/the-plate-carrying-techniques.

13
  If four plates must be taken to the table at the same time, three plates should be
carried in the left hand using the three-plate carrying method.
 Hold the first plate between your thumb, index, and middle fingers of the left hand
(as in the two-plate technique). If the plates are hot use a service cloth.
 Place the second plate into the crease of the palm of your left hand under the edge
of the first plate, supporting it by your ring and little fingers.
 Place the third plate so that it sits on the flat of your forearm and the rim of the
second (lower) plate.
 Carry the fourth plate in your right hand.
 Carry the plates to the table, holding them away from your body, with your
shoulders held back, so that the plates are not resting against the front of your
body.
 The plates should only be carried in front of your body when limited access to the
table requires it.
 To place the plates in front of the guests, position yourself at the back right-hand
corner of the guest’s chair, holding your corner of the guest’s chair, holding your
left hand and its plates out of the way behind the guest’s head.
 Step forward and place the plate in your right hand in front of the guest from the
guest’s right, using your right hand.
 Move behind the next guest and transfer the third plate to your right hand and
place it in front of the guest from the guest’s right.
 Continue round the table repeating the procedure.

Under liners

"Tea Pot 1,020 Cc." HOME - Patra Porcelain Company Limited. Accessed January 31, 2021.
http://www.patraporcelain.com/en/products-detail/91/3/1/.

14
 An under liner or under plate is a plate placed under the service equipment (the
vessel containing the food) when it is served to guests. Under liners are not primarily
intended to enhance the appearance of the food being served; their purpose is to make it
easier to carry and clear service equipment that is difficult to handle, and to provide
something for guests to place their used cutlery on when the service equipment itself is
not suitable for that purpose.

The Service Cloth

"Articles." PDG Supplies, St Maarten. June 11, 2020. Accessed January 31, 2021.
https://www.pdgsupplies.com/articles/view/142/bar-beverage-supplies-wine-service-waiters-cloth/.

Service cloths should be used to protect the hands and wrist from burns when you
are carrying hot plates.

 Place the cloth along your left hand and forearm, with open sections of the cloth
inwards; the cloth should not protrude beyond the tips of the fingers.
 Fan the end of the cloth open to protect the hand: this allows both the two-plate
and three-plate carrying methods to be used.
 A second folded service cloth should be held in the right hand to protect it when
holding plates or transferring them from the left hand to the table.

15
 Let Us Practice

Awesome! You've made this far! Let's keep going!

After answering this honestly. You may want to check your answer in the Answer Key
section.

ACTIVITY 1.1 – Multiple Choices!

Directions: Read the following test items carefully and choose the correct answer from
the given choices. Write the letter of your choice that best completes the statement or
answers the question in your FBS notebook.

1. The food is already plated in the kitchen ready to be served to the guest. The chef
prepares the food attractively on a hot or cold plate with trimmings, garnishing and
other accompaniments.

A. Russian Service C. American Service

B. Family Service D. French Service

2. The food is partially prepared in the kitchen and completed by the chef or head waiter
in view of the customer. All food is served in the guéridon (warmer).

A. Russian Service C. American Service

B. Family Service D. French Service

3. The food is fully prepared and pre- cut in the kitchen and then neatly arranged in
silver platters by the chef.

A. Russian Service C. American Service

B. English Service D. French Service

4. Main dish is covered and served to the guest by head of the house or host.

A. Russian Service C. American Service

B. English Service D. French Service

5. Food is attractively arranged on a long table, classified, and arranged according to

proper sequence, from the appetizers to desserts.

A. Counter Service C. Snack Bar Service

B. Buffet Service D. Fast-food Service

6. Self Service – guest collects a tray from service counter. Establishment having this
service expects a high turn-over.

A. Counter Service C. Snack Bar Service

B. Buffet Service D. Fast-food Service

16
7. Customer or guests are seated at service counters on high stools. Wide range of easy
and popular snacks served.

A. Counter Service C. Snack Bar Service

B. Buffet Service D. Fast-food Service

8. Form of take away where customer drives vehicle past order, payment, and collection
points.

A. Drive-thru Service C. Kiosks

B. Cafeteria Service D. Fast-food Service

9. Term originally used to describe service at a counter or hatches where customers

receive a complete meal or dish in exchange for cash or ticket.

A. Drive-thru Service C. Kiosks

B. Cafeteria Service D. Fast-food Service

10. Outstation used to provide service for peak demand or in specific location; may be
opened for customers to order and be served or used for dispensing to staff only.

A. Drive-thru Service C. Kiosks

B. Cafeteria Service D. Fast-food Service

17
 Let Us Practice

ACTIVITY 1.2 – Show Me

Directions: Draw the Russian Table Set-up and label (name) each table appointments in your
FBS notebook.

Rubrics
Completeness: 15 points
Neatness of the drawing: 5 points

Let Us Practice

ACTIVITY 1.3 FILL IN THE BLANKS

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Directions: Read each sentence carefully and fill in the blanks with the
appropriate word to complete the ideas. Write your answer in your FBS notebook.

1. Napkin service is a basic and commonly used form of _______________.

2. Traditional plate service required food to be served from the(a.) ___________ of the guest, and
empty plates cleared from the(b.) _____________.

3. Hold the(a.) ___________ plate between your thumb, index finger and the middle finger of
your(b.) ____________ hand. If the plate is hot use a (c.) _________________.

4. _____________________ are not primarily intended to enhance the appearance of the food being
served; their purpose is to make it easier to carry and clear service equipment that is difficult to
handle.

5. Service cloths should be used to protect the (a) ____________ and (b) ________________ from (c)
__________ when you are carrying hot plates.

Let Us Practice More

Graphic Organizer
Directions: Identify the steps of serving food by completing the process below: Write your graph
in your FBS notebook.

19
 1.

2.

3.

4.

5.

Let Us Remember

Awesome! Now, let us gather what you have learned.

Directions: Answer the questions briefly and write your answers in your FBS notebook.

20
 1. What is the difference between French and Russian service? Site its advantages and
disadvantages.

2. Discuss the American and English service.

Rubrics
Content: 10 points
Organization of Thoughts: 5 points
Structure & Mechanics: 5 points
(grammar, punctuation, capitalization)

Let Us Assess

Camera… Action!
Directions: Produce a short video presentation in carrying plates two and three plates.

Performance of the students will be rated using this rubric

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 Assessment

Performance Criteria Checklist Very Needs

Excellent Good
Good Enhancement Score
(10pts.) (6 pts.)
(8 pts.) (3 pts.)
Guests are escorted and seated
according to table allocations.
Tables are used according to
the number of gathering.

Guests are seated evenly

among stations to control the
traffic flow of guests in the
dining area.

Table napkins are opened for

the guests when applicable.

Water is served when

applicable, according to the
standards of the restaurant.

Total Score

* You may send it thru my messenger or email of your subject teacher

Let Us Enhance

Excellent! This would be easy for you!

Directions: Identify and name each picture. Write your answers in your FBS notebook.

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 1.

2.

23
 3.

4.

Let Us Reflect
24
Congratulations!
Let us reflect on the lessons and activities that we had in this module. Say something about the
pictures below. Write your reflections in your FBS notebook.

1.

2.

Rubrics
Content: 2 points
Organization of Thoughts: 2 points
Structure & Mechanics: 1 point
(grammar, punctuation, capitalization)

Answer key to Activities

Promoting Food & Beverage Products

25
 LET US TRY! LET US PRACTICE
LET US PRACTICE
Activity 1.1 Multiple Activity 1.3 Fill in
1. False the Blanks.
choices
2. True
3. False LET US PRACTICE 1. Service
1. C Activity 1.2 Show Me 2. a.left b.right
4. True 2. D
3. A 3. a.first b.left
5. False
4. B Note: Teacher will c.service cloth
6. True 5. B
check the answers 4. underliner
6. A
7. False 5. a.hands b.wrist
7. C based on the rubrics
8. True 8. A presented. c.burn
9. D
9. False 10. C
10. True

LET US PRACTICE
MORE

LET US REMEMBER
LET US
LET US ASSESS
1. Appetizer REMEMBER LET US REFLECT
2. Soup Teacher will check
the answer based Teacher will check the
3. Salad Teacher will check answer based on the
on the rubrics
Teacher will check the answer based rubrics presented.
4. Main course presented.
the answer based on the rubrics
5. Dessert on the rubrics presented.
presented

References

Author:
Jessie G. De Leon, Training Manual for Hotel Employees
26
Cristeta M. Arcos, Evangeline V. Yu, Jelly M. Flores. Food & Beverage Services Manual.
Department of Education-Bureau of Learning Resources (DepEd-BLR).

Amelia Samson Roldan and Benito T. Edica, Food Service and bartending Revised
Edition 2008
Websites:

"TYPES OF FOOD & BEVERAGE - Ppt Video Online Download." SlidePlayer. Accessed
January 30, 2021. https://slideplayer.com/slide/8564557/.
Photograph and Images:

"Welcome to Industry Training Services Hospitality Bar Course. All Modules in This
Course Are Nationally Recognised." PDF Free Download. Accessed January 30, 2021.
https://docplayer.net/58410386-Welcome-to-industry-training-services-hospitality-bar-
course-all-modules-in-this-course-are-nationally-recognised.html.

Hospitality, AJAR. "The Plate Carrying Techniques." AJAR.id. December 11, 2019.
Accessed January 30, 2021. https://www.ajar.id/en/post/the-plate-carrying-
techniques.

"Articles." PDG Supplies, St Maarten. June 11, 2020. Accessed January 31, 2021.
https://www.pdgsupplies.com/articles/view/142/bar-beverage-supplies-wine-service-
waiters-cloth/.

"Tea Pot 1,020 Cc." HOME - Patra Porcelain Company Limited. Accessed January 31,
2021. http://www.patraporcelain.com/en/products-detail/91/3/1/.

27
For inquiries or feedback, please write or call:
Department of Education – Region XI (DepEd- XI)

F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

Email Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph