Gateways Institute of Science and Technology

FOOD AND BEVERAGE SERVICES

2nd Quarter

Grade 12 Week 3
 HOW TO USE THIS MODULE

Here are some reminders on how to use this material:

1. Answer the diagnostic test before you proceed to the different activities. The diagnostic test determines how
much you know about the lessons and identifies the areas you ought to learn. Your teacher will check and analyze
your score to determine your learning needs;
2. This module contains relevant information and activities. Go over each activity carefully. If you encounter
difficulties, do not hesitate to consult your teacher for assistance through your group messaging;
3. Do not skip any lesson. REMEMBER that each activity is a preparation for the succeeding activities;
4. Perform the given activities, quizzes and assignments to enrich your knowledge and skills;
5. Write all your answers on a separate sheet of paper;
6. After successfully finishing the tasks, PLEASE RETURN this module with your answers to the quizzes and tasks
given for checking;
7. Your score will be analyzed and will be used by your teacher for the computation of your grades;
8. Lastly, DO NOT mark this MODULE in any way.

LESSON OBJECTIVES:

At the end of the lesson, the students will be able to:

1. Demonstrate how to pick-up
2. Assemble food and beverage Orders

CONTENT:
A. PICKING UP ORDERS
B. ASSEMBLING FOOD AND BEVERAGE ORDERS

LESSON 3.1:
PICKING UP/ASSEMBLING ORDERS

1. Pick up of orders is normally done by busboys who act as dining runners.

2. Assemble the order and gather required condiments, accompanied i.e. Sauce and supplies (coaster,
napkin, etc.) And place them in a tray.

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 3
 3. Pick up orders by sequence- from lightest to heaviest. Follow sequence as appetizer,
soup, then salad followed by main course.
4. Check whether the food is for the right table and that it meets the standard portion size,
accompaniments and garnish. Check also for possible contamination. If found detected,
bring it to the attention of the chef for proper action before it is served.
5. Handle trays properly. Let the tray rest on the shoulder with the palm of the hand
supporting the tray underneath. If it is still off-balanced, use the other hand to support the tray. Rest the elbow close to
the hip when carrying a tray. Make sure the bottom of the tray is clean.
6. If the order is picked by another person like the busboy and not the waiter, he should
place the food on top of the service station or a portable tray beside the guest table. Then
he shall inform the waiter that the order is now ready to be served.
7. Waiter shall pick up the assembled order from the service station, then check the table
number if correct. He shall also check completeness of items before serving them. If there
are missing side dish, accompaniments, condiments, sauce, dressing, etc. He shall call the
attention of the busboy and advise him to pick up the missing item.

QUIZ 3.1:

A. TRUE OR FALSE:

__________1. Waiter shall pick up the assembled order from the production area.

__________2. Let the tray rest on the palm of the hand supporting the tray underneath.

__________3. Handle trays properly

__________4. Pick up orders by sequence- from heaviest to lightest.

__________5. Check whether the food is for the right table and that it meets the standard portion size, accompaniments
and garnish.

CONTENT:
C.GENERAL RULES IN SERVICE

LESSON 3.2:
GENERAL RULES OF SERVICE
1. Serve foods in accordance with quality standards

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 3
 A. Present with appropriate garnish side dish and accompaniments
B. Hot foods are served hot, cold foods are served cold
C. Serve them in their appropriate containers, free of any foreign object
D. Food contact surfaces must be clean
2. Serve foods in proper sequence- lightest to heaviest
st
A. 1 appetizer
nd
B. 2 soup
rd
C. 3 salad with dressing
th
D. 4 main course
th
E. 5 dessert
3. Say “excuse me” whenever you approach the table to serve the guest. This helps to avoid spilling the food/drink in as
much as the customers is alerted of your presence.
4. Serve next dish only after having cleared soiled plated used for dish served ahead of the dish.
5. Mention the name of the “your pepper steak sir.”
6. Serve guests in proper sequence, starting with the honoree, ladies, then gentlemen and lastly the host. If there are
children, attend to them first.
7. Handle food as little as possible. Avoid touching them with bare hands. Use serving spoon and fork or tong whichever
is appropriate.

8. Never serve across the guest, unless there is no way to serve them on the right but don’t forget to say. “excuse me”.

9. Follow serving instructions given by the supervisor or captain.

10. Serve food on the appropriate side of the guest. Plated food (American service) from the right side and platter
(Russian) service from the left, side dish from the left.
Exception to the rule; when it is difficult to do so as when there is no space on the right or left. In this case one can serve
in front or on the side of the table while saying “excuse me ma’am.”
11. Never allow the thumb to touch the sauce/dish. Position the finger away from the food/sauce as shown
12. Use precautionary measure in carrying loaded trays. Place heavy items on the center to keep it balanced. Bend the
knees, not the back, when picking up a tray and when putting it down.
13. Before serving orders, check whether it has the right portion size, accompaniments and garnish. Check also if it is
contaminated with a foreign object.
14. Use side towel, not napkins, in picking hot plates.
15. Fill coffee/tea pots ¾ full; creamers 2/3 full.
16. Combine orders whenever possible in one trip. For example: two soups for one table, main dish for another table
and desserts for the third table. This makes way for faster service.
17. Never served food and utensils that have fallen on the floor.
18. Never touch ready to eat foods with bare hands. Use appropriate serving spoon/fork.

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 3
19. Use separate spoon in dishing out different dishes to avoid blending of flavors. Rinse ice cream dippers before re-
using to avoid blending of flavors.

ACTIVITY 3:

In 10 sentences, write why do we need to follow rules in service?

QUIZ 3.2:

TRUE OR FALSE:

__________1. Use spoon in dishing out different dishes to allow blending of flavors.

__________2. Always serve across the guest.

__________3. Fill coffee at ½ full and creamer ½ full.

__________4. Use table napkins in picking hot plates.

__________5. Never touch ready to eat foods with bare hands. Use appropriate serving spoon/fork.

ASSIGNMENT 3:
ADVANCE READING
1. WHAT IS THE PROPER WAY OF SERVING;
a. Water
b. Coffee
c. Wines

References:
• Roldan, Amelia S. et.al. 2008.Food Service and Bartending.AR SKILLS DEVELOPMENT AND MANAGEMENT
SERVICES INC. 180 Maple Street, Maywood Village II, km. 18 South Superhighway Paranaque City, Metro-
Manila.

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 3