Professional Documents
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7 FBS M1 TLE7 - HE - FBS - M1 - v2
7 FBS M1 TLE7 - HE - FBS - M1 - v2
7 FBS M1 TLE7 - HE - FBS - M1 - v2
7
Technology and
Livelihood Education
Food and Beverage Services
Module 1
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.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.
What I Know This part includes an activity that aims to
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.
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
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
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.
What I Know
Pre –Test
Directions: Multiple Choice. Choose the best answer. Write the letter on your
Food and Beverage Services notebook.
1
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
2
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
Lesson
Introduction to Food &
1 Beverage Services
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
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?
3
Types of Food and Beverage
Services Operation
What is It
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
4
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.
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
5
An establishment licensed to serve alcoholic drinks for consumption
on the premises.
What’s More
Multiple Choice: Read the sentences carefully. Choose the best answer. Write
the letter on your Food and Beverage notebook.
6
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
7
Lesson STAFF QUALITIES, SKILL AND
KNOWLEDGE SUCCESS IN
2 FOOD AND BEVERAGE
SERVICE
What’s New
8
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.
9
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.
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.
10
What is It
What’s More
11
What I Have Learned
Directions: Identify the following terms in each statement and refer your
answers in box below. Write your answers in your FBS activity notebook.
12
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.
13
What I Can Do
Directions: Visit at least 5 local food and beverage outlet and lists the
qualities, knowledge and skills of a food and beverage service personnel.
And write as many as you can the qualities of each personnel in every
establishment in your food and beverage services notebook.
14
Assessment
Post - Test
Directions: Multiple Choice. Choose the best answer. Write the letter on your
Food and beverage 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
15
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
16
Word Search
Directions: Look for a word in the puzzle that relates to the different types of
Food and Beverage Service Operation: The words could be in any directions as
long as the letter/s are all inter-connected. Write your answer on your FBS (Food
and Beverage) activity notebook.
HINT: There are ten (10) words that can be found on 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
References
Books
18
For inquiries or feedback, please write or call:
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