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TVL He Fbs q4 Las 3 Week3 Provide Food and Beverage Service Ti Guest
TVL He Fbs q4 Las 3 Week3 Provide Food and Beverage Service Ti Guest
J/SHS
TVL - HE
Food and Beverage Services NC II
Learning Activity Sheet 3
Provide Food and Beverage Service
to Guest
RO_Q4_FBS JHS/SHS_LAS3 _
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Introductory Message
Welcome to TLE/TVL-SHS (Food and Beverage Services) Grade 11/12
The Learning Activity Sheet is a product of the collaborative efforts of the Schools
Division of La Carlota City and DepEd Regional Office VI - Western Visayas through the
Curriculum and Learning Management Division (CLMD). This is developed to guide the
learning facilitators (teachers, parents and responsible adults) in helping the learners
meet the standards set by the K to 12 Basic Education Curriculum.
The TLE/TVL-HE Food and Beverage Services Activity Sheet will help you
facilitate the Teaching-learning activities specified in each Most Essential Learning
Competency (MELC) with minimal or no face-to-face encounter between you and learner.
This will be made available to the learners with the references/links to ease the
independent learning.
The TLE/TVL-HE Food and Beverage Services Activity Sheet is developed to help you
continue learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer the
assessments. This will be returned to your facilitator on the agreed schedule
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Quarter 4, Week 3
LAS 3 for Food and Beverage Services NC II
Name of Learner:
Grade and Section: Date:
Serve plated food (American Service) from the right side with the right foot
forward and with the right hand holding the plate.
Dish out food from the platters to the individual plates of guest (Russian
Service) from the left side.
Serve side dish – i.e. salad, bread, etc. from the left side.
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5. Never / reach serve food in front or across the guest to serve another guest
unless the set –up makes it impossible to serve on the guest side. In such
case, one can serve in front of the table but must ask excuse and say:” Excuse
me sir / ma’am”.
6. Upon serving an order, mention the name of the dish Example: Your sweet
dessert crème brûlée”
7. Never show the thumb on the plate when serving so as not to touch the sauce /
meat.
8. When serving plated food, position the fish/meat directly in front of the guest
with the logo positioned on the top center of the plate.
9. When serving from a platter (Russian service), present food from the left, hold
the platter with the left hand and dish out the food using serving spoon and fork
with the right hand.
11. Always make an excuse when serving the dish and also in clearing soiled
dishes, say “Excuse me Ma’am/sir”
12. Never forget to check the presentation of the food before serving. See to it that
it conforms to the standard of establishment with the correct portion and side
dish. Check also if it is contaminated with a foreign matter. If something is
wrong or lacking, bring it back to the chef for corrective action.
15. Combine order whenever possible in one trip. For example: two soup for one
table, main dish for another table and dessert for the third table. This makes
way for faster service.
16. Whenever possible save trips to the kitchen. For example: while placing orders to
the kitchen, pick up empty dishes that can be found in some tables.
17. Never serve food and utensils that have fallen on the floor.
18. Never touch nor serve food with bare hand. Use appropriate serving spoon and fork.
19. If ice cream dippers are used, rinse them before re-using to avoid blending of
flavor.
20. Serve food according to what is planned, with each guest identified through the
coding scheme to make sure the right order is served to the right person.
(Edica, 2003)
On the other hand, Beverage could also be liquid formulation specifically prepared
for human consumption. The word “beverage” has been derived from the Latin word “bever”
meaning rest from work. After work, one tends to feel thirsty due to perspiration and one is
inclined to drink water or other potable beverage to compensate fluid loss.
Beverage are often broadly classified into two, they are:
Alcoholic Beverage – An alcoholic beverage may be a drink containing ethanol, referred to as
alcohol. Ethanol is a psychoactive drug, with a depressant effect.
Non – Alcoholic Beverage – A non- alcoholic beverage that contain no alcohol. Such drink is
generally drunk for refreshment or to quench people’s thirst. Non-alcoholic beverage is often
classified as hot and cold beverage.
(Lawrence Li Tan, 2016)
Standard shape and size of glassware are available to serve specific wines, cocktails, and
another beverage. Most glassware is often described as:
Footed - Glasses have a bowl-shaped container above a flat base but no stem.
High ball glass – This fall under the family of tall straight glasses
used for tall or long drinks like cuba libre, screwdrivers, orange
blossoms, long islad iced tea, etc; it’s a versatile glass with 5-12
oz capacity
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Collin glass – A tall 12-14 oz.glass used for long drink like Tom
Collins and John Collins, soft drinks and tropical juices
Pousse café glass - A narrow and tall cordial glass for the
specialty layered drink called pousse café; it’s going to have
straight side or flared-lipped; 1.5 – 6 oz. capacity
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Red Wine glass – This is 6-11 oz. glass for serving red wine; its
bowl is wider than a white wine glass to allow the wine to
breathe.
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The combination of food and wine enhance the meal experience. The expertise of the
“ sommelier” plays a really important role in recommending to customers the simplest wine
that would complement the meal.
Tan Lawrence li et. al 2016. Food Service Management, Manila: Anvil Publishing
Benito Edica et. al 2003 Food Service and Bartending, Manila: AR Skill Development
and Management Service
Ama Sylvia Silvestre et. al 2011. The Bar Companion, Manila: National Book store
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Exercise No. 2:
INSTRUCTION: Identify the following glassware. Write your answer on the space provided.
1.___________ 6.___________
2.___________
7.___________
3.___________ 8.____________
4.___________ 9._________
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5.___________ 10_________
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Activity 1.
Instruction:
1. Choice one among the three kind of table service
A. Russian Service style
B. American service style
C. French Service style
2. Create/make/draw the table appointment that is necessary to the table service you
choice. Be creative, use hard paper and crayons to make your work presentable
and nice. Label each table appointment.
3. Using the mock table appointment demonstrate the correct table set up and
sequence of service of your choice.
4. Take a video / picture and send it to your chat group created by your teacher.
5. Ask your parent/guardian to grade your performance task using this check list.
Interpretation as to scoring:
6-5 – Excellent
4-3 – Very Good
2-1 – Good
0 – needs improvement
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V. Reflection
a. How can type of service affect the image of restaurant?
b. As a waiter/waitress how you can give quality service to your guest?
c. As a Waiter / waitress or as a sommelier it is important for us to learned how to
serve beverages to guests professionally? Why?
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