TECHNOLOGY AND LIVELIHOOD EDUCATION

Food and Beverage Services

Student’s Name Grade & Section

Teacher Date Submitted

I- Introductory Concept

This learner’s packet contains information about the other three sub-learning
competencies of LO 2 under CORE1 which is Preparing the Dining Room/Restaurant Area
for Service. There are different tasks for you to accomplish which help you to acquire
knowledge and skills in preparing the dining room/restaurant area for service.

PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE

In preparation of restaurant area for service, tent card is use on the dining table as
place card. Tent cards, also known as table tent, are triangular table displays. It folded in
way that is readable from both sides of the displays. Its primary purpose is to show the menu
or the specialty of the day. It can also be used to advertise products and services or promote
discounts.

The tent card may be color-coordinated for the event and may contain designs or
photos. Table tents may also be engraved by a
printer or made on a color copier. In addition, it may be
embellished with ribbon, glitter, silk flowers, beads or
pearls.

How to Make and Fold Table Cards

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Things you will need:

 Cardstock
 Printer
 Computer
 MS Word or any graphics program
 Rubber cement or glue stick
 Scissors
 Ruler

Instructions:
Fig.1 Sample Tent Card

1. Decide on the size of your table tents. It should be just the right size to be read legibly
and just the right size for the menu or any other marketing information to fit in. Take also
into consideration the size of your available card stock. For example, you can make two
4-by-4¼-inch tent cards from an 8½-by-11-inch sheet of card stock.

2. In Microsoft Word or other graphics software programs, set the paper of the size you
chose in portrait mode. Set the top and bottom margins at 1½ inches. Set the side
margins at ½-inch each.

3. Set the document to show two columns, and each column should have ½-inch margin
on either side. The center of the page will have a total 1-inch margin or one-half inch for
the left column and one-half inch for the right column.

4. Using the ruler in the document, determine the midpoint. That is where the horizontal
fold will be. Your text will be contained beneath this “middle line.” Type your text in the
lower sector (beneath the middle line) of each column. Look at it in the “print preview”
mode, and adjust the text. Have sufficient blank space above and below the text.

5. Print the page. Fold back 1½ inches along the bottom of the page, and fold back 1½
inches along the bottom page. Fold back the page along the horizontal centerline.
Measure the page and find the center. Cut along this vertical line (top to bottom of the
page) to have two identical long pieces of paper.

6. Ensure that each tent is folded along the center horizontal line. Unfold the bottom 1 ½
inch margin of the tent. Apply some rubber cement (or use a glue stick) along the lowest
half inch. Bend the back of the top margin over the glue-covered edge of the bottom
margin and press. These 1½-inch top and bottom margins now form the base of the
table tent.

Restaurant Service Equipment & Supplies

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 Quality service requires the use of appropriate serving equipment and utensils.
Service crew must be familiar with the various equipment and supplies for dining service.
They should also be trained on the appropriate use of these equipment to prevent
breakages and damages.

Table 1: Service Equipment & Supplies in Restaurant Service

Equipment & Uses Sample

Supplies

Used for table side preparation. In

French service, the Captain prepares
Trolley
dishes in this trolley. It is positioned
beside the guest’ table

This trolley is used for gathering soiled

Bussing Trolley dishes and for transporting dishes to
the dishwashing area.

This portable folding tray is used to

assemble food orders before they are
served to the guests. It is placed right
Folding Side Tray
beside the guest table.

Glasses are stored in this rack. The

divider in the rack is designed to
Glass Divider prevent glass to glass contact which
Rack can cause breakage

Used for racking and storage of china

China Rack wares

Rack for cutleries. Some racks (as in

Rack A ) can be plugged to an electric
Cutlery Rack outlet for sanitizing purposes.

Service Trays Used in assembling and serving food

and drinks. The round one is a bar tray
with a cork for serving and bussing

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 beverages. The rectangular and oval
trays are designed for plated foods and
other dishes.

Bread Basket Serves as container for bread

Contains list of dishes for the selection

of customers.
Menu

The Menu stand is where a menu is

Menu Stand and clipped and the table number is used
Table Number to designate the number of the table.

Change of the customer, if any, is

Change Tray
placed on this change tray. Bill are
and Bill Folder
presented in the bill folder.

Oil and Vinegar The condiment and carries condiments

Set; Sauce while the sauce boat is a container for
Container and sauces and gravy.
Sauce Boat

Flower Vase and These decorative accessories are

Candelabra place at the center of the table.

Straw dispenser is used as container

Straw Dispenser
for dispensing straws. The tong is for
and Tong
serving ice and other items.

Cake Stand For cake display.

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Salt and Pepper
Container for salt and pepper.
Shaker

Cleanliness and Condition of Equipment

 All pre-set equipment must be immaculately clean, sanitized with sanitizing detergent,
wiped dry, and free of spots or watermarks.
 There are no wobbly tables and chairs.
 There are no chipped/stained glasses.
 No damaged, broken or distorted cutleries are set up on the table.
 Linen is fresh, clean and without spots or stains and not wrinkled.
 Placemats are clean and without foul odor.

Food Safety and Occupational Health and Safety Measures

More than the taste of the food and other criteria, one is mainly concerned with how
their food is being prepared. This is when their food is being prepared. This is when hygiene
and sanitation play important roles in the food service industry.

Hygiene matters are those that directly affect a person’s health. It includes all the
habits like keeping hands, hair and body clean; as well as wearing clean and appropriate
uniform. While sanitation is related to the contamination of the environment, which affects
the health of the people in general, it also involves the study and maintenance of public
health and hygiene.

Safety Practices

The word “Food Safety” covers practices designed to:

 Prevent the growth and multiplication of bacteria.

 Prevent food contamination of bacteria, toxins and other harmful substances.
 Prevent food spoilage.
 Prevent the occurrence of food poisoning and infection as well as the as the spread
of disease; and
 Retain nutritional and aesthetic qualities of food.

Safety in a food establishment is assured when all the conditions of bacterial growth
are controlled. This is done through time and temperature control, proper housekeeping
maintenance, proper maintenance of facilities and consistent compliance to standards
proper hygiene, sanitation and food safety.

Time and temperature Control

1. At all times, the temperature of potentially hazardous foods will be: 45 degrees
Fahrenheit (7C) or below or 140 degrees Fahrenheit 960C) or above.
2. The Internal temperatures for roast beef, fish, and eggs should be 145” F.
3. Hold all hot potentially hazardous foods at 1400 or above. Hold all cold potentially
hazardous foods at 400 F or below.

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 4. Cook quickly from 1400 F to 700 F in two hours and from 700 F to 400 F in four hours).
Use appropriate thermometer to monitor temperature.
5. Limit time that food is in the danger zone. No more than a total of 4 hours for the
whole process of thawing, food preparation, cooling and reheating. Discard food that
stays longer than four hours in the temperature danger zone.
6. Do not put back in the refrigerator any food that has been thawed since it is already
at the level of critical temperature.

Proper Housekeeping Practices

1. Always practice the basic principle. Clean as you go. Immediately dispose trash and
clean your working area right after preparing food and drinks.
2. Protect the dining area and the kitchen against rodents and insect they are carriers of
bacteria.
 Discard stagnant water. Cover water basin to prevent the breeding of
mosquitoes.
 Have the area secured by screen.
 Cover patches and holes.
 Dispose leftovers immediately.
 Schedule a regular fumigation.
3. Keep the service station, cabinets, sinks and shelves clean and free of rodents and
insects.
4. Sanitize chopping board with sanitizing detergent but rinse it thoroughly with water
after sanitizing.
5. Thoroughly clean all floors and walls, insuring that crevices do not harbor dirt and
bacteria.
6. Keep comfort room clean. Toilet bowls and sinks must be sanitized.
7. Practice proper garbage management.
 Have wet garbage covered to avoid contamination.
 Lina wet garbage containers with plastic so that bacteria do not get
embedded in the crevices of garbage containers.
 Dispose waste before they overflow to prevent foul odor and bugs.
 Keep outside garbage containers closed with tight fitting lids.
8. Keep away all cleaning tools and equipment from the dining and food preparation
area.
9. Throw away any food that was.
 Served but not eaten, (unless it is wrapped)
 Fallen on the floor, outdated or expired
 Does not meet quality standard
 Exposed to hazardous chemicals, was in danger zone for over 4 hours.
 mishandled
10. Keep away personal items like shoes, bags, aprons away from the dining and food
preparation area as they may be contaminated and become a source of cross
contamination. There must be a separated staff locker for personal items.
11. Entrances and windows must be covered with protective screen to prevent the entry
of insects.
12. Moist foods and food leftovers must be wrapped in plastics before thrown into
garbage cans.
13. Since bacteria thrive in moist media, wet garbage must be contained in garbage cans
that are underlined with plastic, to be tied, and then disposed immediately. They
should always be kept covered to prevent the entry of insects.
14. Storerooms, closets and drawers must not be crowded and should be cleaned and
fumigated from time to time. Unnecessary and unutilized materials like cartons and
wrappers only serve as trash and must therefore be eliminated.

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 15. All holes in walls, ceiling and elsewhere are possible entry of rats and cockroaches
so they must be patched up immediately
16. Protect the food from getting contaminated by insects by covering them or placing
them or placing them inside refrigerators when not being served or not consumed
immediately.

Maintenance of Facilities and Equipment

1. Have hand washing stations available in the kitchen and dining area. These should
be equipped with hot and cold running water, soap, a means to dry hands, a waste
container and signage indicating “sink for washing hands”.
2. There should be a separate sink for washing food for preparation, for dishwashing
and for washing hands.
3. The equipment to be used for food contact surfaces must be smooth, non-toxic and
non-absorbent, free of pits and crevices, sharp objects and edges.
4. Dry storage of wines, beverages, canned goods and groceries must be properly
ventilated and designed to allow good air circulation so as to prevent food spoilage. It
should be made of materials that are easy to clean and not exposed to sewer lines
and water pipes, floor cracks and crevices as these breeding places of bacteria.
5. Clean and sanitize all equipment, tools, soiled table dishes, etc. after each use.
6. Separate wiping cloths for hands, for utensils and for wiping tables, Use color coding
to distinguish them for their usage.
7. Store soiled linen in a laundry bag that is placed in a non-absorbent container.
8. Hold and store dry foods in pallets or stationary equipment at least inches off the
floor.
9. Use cutting boards that are made from non-absorbent hardwood or synthetic material,
free of seams and cracks. It must be non-toxic, washed, rinsed and sanitized after
use.
10. Potable water sources must be regularly tested for bacterial content.
11. If not sure if water is safe, use mineral/bottled water for cooking and cleaning, keep
boiled water for hand washing.
12. Dispose any broken water glass or chinaware as the chips might contaminate the
food.
13. Receiving area must be kept clean at all times and free of food particles and debris.
14. Empty containers and packages must be promptly discarded and disposed. In as
much as they are usually contaminated.
15. The storage area must also be kept clean and well maintained.

 Stored foods must be protected from potential contamination like:

 Dust, insects and rodents
 Unclean and unsanitary equipment and utensils
 Unnecessary hand contact
 Coughs and sneezes
 Flooding and drainages
 Refrigerator condensation
 Other possible sources
 Dry foods must be in covered containers to protect from dust and insects.
 Cartons, wrappers must be immediately removed from dry storage.
 The storeroom must be kept dry and free from dampness.
 Refrigerators and dry storage should not be overcrowded so as not to inhibit
proper air circulation.

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A Safe Food Handler

Once a food handler can be a carrier for cross contamination, he or she must strictly
adhere to the rules of personal hygiene, must be free in any contagious disease, always
clean and tidy and complies to grooming standards.

Personal hygiene refers to sanitary health habits that include cleaning the body, hair
and teeth clean, wearing clean clothes, and washing hands properly.

Personal Hygiene of Food Handlers

1. Do not handle food if you have:

 an open wound, sore, cut or burn in your hands, face or body;
 sore throats, cold, cough or fever
 An infection carries virus that can be transferred to food.

2. Observe the following grooming standards:

 Body clean at all times and free of body odor. Take a daily shower or bath at
least once a day using soap and water. Also use deodorant.
 Fingernails must be short, neat and clean. Long fingernails provide hiding
place for germs. Do not use nail polish as it may chip into the food.
 Hair must be short. The length of hair for men must not beyond collar. Women
food handlers with long hair should be clipped both sides and tied to keep
them away from food. Hair must be washed as needed because oily, dirty hair
is attractive to germs, and dandruff flakes can get into foods. A hair restraint or
covering must be worn when handling or dispatching food. About 50 strands of
hair is lost daily and they can get into food.
 Teeth must be brushed as often, brushing reduces the number of germs, and
prevents bad breath.
 The prescribed uniform must be worn. It should be well pressed and the apron
(if used) is not soiled so that germs don’t harbor on them.
 Ladies must avoid excessive makeup.
 Do not use cologne as their smell can contaminate the food.
 Avoid jewelry when directly preparing or dispatching food as they may also be
a breeding place of germs or contamination.
 Counter attendants and waitresses must wear comfortable shoes with low
heels as they are made to walk and stand on prolonged periods. Safety shoes
are advisable if their work require them at the kitchen occasionally.
 Shoes must always be clean and never left inside the food preparation area.
Socks must be clean and changed daily.

3. Cover mouth when coughing or sneezing as germs are sent far and wide. Wash
hands after coughing and sneezing.
4. Don’t touch your face or other parts of your body while handling food because germs
on your skin can contaminate the food.
5. In tasting, do not use your fingers or a spoon that is reused. Use a plastic spoon or
do the two-spoon method-that is use one spoon to dip into the food and another to
eat from. Remember that the saliva is one of the sources of bacteria.

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6. Wear disposable gloves to provide a barrier between the hands and the food that you
come in contact with.

7. Change gloves when

 They become soiled
 Before beginning a new task
 At least every 4 hours of continuous use and more often when necessary
 After handling raw meat and before handling cooked or ready to serve food.
8. Never smoke when handling or preparing food. The saliva from the mouth that gets
into the hands can contaminate the food.
9. Avoid the following unsanitary and unhygienic practices while on duty:

 Nose picking
 Rubbing an ear
 Scratching the scalp, nose, and skin
 Touching or picking a pimple or an open sore
 Running fingers through the hair
 Coughing or sneezing into the hand or in front of food
 Spitting on sinks, walls, floors of the food establishment
 Tasting food and bringing back the tasting spoon to the food
 Blowing air, the food to cool it.

10. Wash hands often, wash after you:

 Use the rest room

 Touch money or touch raw foods
 Touch your face/hair/skin
 Cough, sneeze, or blow your nose
 Comb your hair
 Handling anything dirty (including one’s apron)

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 Fig.2 Proper Handwashing Technique

II- Learning Skills from the MELCs/CG

LO2. Prepare Service Stations and Equipment (TVL_HEFBS9-12AS-Ic-d-2)

2.6 Promote special tent cards and similar special displays

2.7 Check the equipment and prepare for service
2.8 Apply food hygiene and Occupational Health and Safety measures

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III- Activities

Activity 1

Directions: Match column A with column B. Write your answer in a separate sheet of paper.

A B

_________1. Change Tray and Bill Folder a.

_________2. Straw Dispenser and Tong

b.
_________3. Bread Basket

_________4. Trolley
c.
_________5. Glass Divider Rack

_________6. Flower Vase & Candelabra

_________7. Salt and Pepper Shaker d.

_________8. Cutlery rack e.

_________9. Stand Menu & Table Number f.

_________10. Cake Stand g.

h.

i.

j.

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 ACTIVITY 2

Directions: Arrange the letter corresponding to the proper sequence of hand washing.

Activity 3

Directions: Make a tent card using materials that available in your home you can follow the
procedure in how to make and fold table cards.

IV- Rubrics

Your output in Activity 3 will be rated using this rubric.

Description Score
The output was creatively and neatly done, showing outstanding skills in making
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a tent card.
The output was done creatively and neatly enough, showing very good skills in
4
making a tent card.
The output was done creatively and neatly enough, showing good skills in
3
making a tent card.
The output was done simply and neatly enough, and need improvement. 2
The student needs to perform the task. 1

Remarks: _______________________________________________

V- Answer Key

Activity 1

1. e 2. d 3. c 4. b 5. a 6. j 7. i 8. h 9. g 10. f

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Activity No 2

C
E
B
K
J
I
F
H
G
D
A

VI- Reflection

1. What have you learned?

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2. Did you encounter any difficulty answering the activities? Which part?
How did you overcome them?
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4. Which part of the activity sheet did you enjoy most?

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3. I need further explanation on ______________________________________

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VII- References

Book:

Department of Education of the Philippines. (2017). Food and Beverage Services –

Technical-Vocational-Livelihood manual, First Ed.

Morano-Sulla, R.A. (2016). TLE-TVL series: Food and Beverage Services. Manila,
Philippines: The Phoenix Publishing House Inc.

Roldan, Amelia Samson., Edica, Benito Tangonan., Dela Cruz, Rolando. (2013) Food
Service and Bartending. AR Skills Development & Management Services INC.

Prepared and illustrated by:

MA. ROWENA R. ROMERO

Teacher II
Bote Integrated School

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 Development Team of the SMILE Learner’s Packet

Writer: MA. ROWENA R. ROMERO

Content Editor: NAOMI XOYEN B. TABLIZO

JOGENE ALILLY C. SAN JUAN

Reviewers: EDGAR A. RIMA

Layout Artist: MA. ROWENA R. ROMERO

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