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He Fbs Gr11 q1 Module-4 for Student (1)
He Fbs Gr11 q1 Module-4 for Student (1)
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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TVL
Quarter 1 – Module 4:
Prepare The Dining
Room/Restaurant Area For
Sevice (AS)
Set the Mood/Ambiance
of the Dining Area
Introductory Message
For the facilitator:
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.
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This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in the
module.
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References This is a list of all sources used in
developing 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.
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What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the nature of Preparing the Dining Room/Restaurant Area for Service
(AS) Set the Mood/Ambiance of the Dining Area. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.
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What I Know
Let us determine how much you already know about take set the mood/
ambiance of the dining area.
Note: If you get 100% correct in this pre- assessment, skip the lesson but if not
and only get 50% to 99% correct, then proceed with the lesson.
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Lesson
SET THE MOOD OF AMBIANCE
4 OF THE DINING AREA
A restaurant’s atmosphere sets the stage. It’s about more than just a dining
room away from home. Food taken the spotlight as guests become its audience.
Factors such as music, lighting, artwork and spacing combine to create comfort,
intimacy and even romance.
This module was designed and written with you in mind. It is here to helps
students understand what the total dining experience of the guests is greatly affected
by the atmosphere of the place. The mood and ambiance of the dining environment
should reflect the time of day and the location, to create an atmosphere that is
consistent with the desired character of the establishment.
What’s In
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What’s New
Direction: Can You Guess the Missing Words? Guess the word based on the given
definition in each number. Rumbled letters serve as your clue to guess the word.
What is It
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Lighting: Daylight or bright lighting is preferred for daytime meal services.
Subdued light is more appropriate for evening dining. Candlelight can enhance
the mood for evening dining but should not be used for daytime events. The
lighting level is crucial in setting a comfortable feel. The lighting must be dim
enough to create an intimate and inviting feel, but not so dim as to interfere
with a guest’s ability to easily read the menu.
Views: tables should be set to take best advantage of the views from dining
room, which is subject to the limitations of space.
Communication: Let the staff know why the restaurant is designed the way it
is. For example, some are known for its chalkboards, famous quotes on the
walls, and classic rock music. The team must know that the chalkboards are
there as a tool to communicate food and drink features and special events, the
quotes convey the message of fun and irreverent attitude, and the music is
create an upbeat and comfortable atmosphere.
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your table feel welcome. This can come as a challenge, especially if furniture is
moved from one dining room to another. Keep your focus on ease and comfort.
Measure the dimensions of the room and draw a sketch of the space on grid
paper, using a scale. This planning is useful because of relative inflexibility
of furniture arrangement in a dining room. The chairs need to be drawn up
to the table, and this configuration dominates the room.
Assess the position of your planned seating arrangement and the location of
the windows, to prevent glare in the eyes of people seated at the table. Even
if the dining room is used mostly for entertainment, this can be a factor in
the seating arrangement for weekend luncheons or Sunday brunch.
Walk through the mechanics of serving a meal from kitchen to dining room.
This will help you decide where to put serving or storage cabinets, so that
you do not have to maneuver around the chairs to the far end of the table in
order to set down a heavy platter or other serving dish.
FURNITURE ARRANGEMENT
Place the bulkiest piece of furniture first. While this may violate the
classic vision of a table centered under a lighting fixture, it allows for a
more efficient use of the remaining floor space than centering the table
and then expecting to tuck other furniture pieces against the walls.
Move a light fixture, if necessary, rather than struggling to place the table
under it. This is a more effective use of space and will certainly be less
expensive than buying new furniture to complete the setup.
Put regularly empty chairs against the walls, in the corners or even in
another room. Guests will feel less hemmed in if there is no empty extra
chair next to them. The meal will seem more complete without empty
places at the table.
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Incorporating a bench seats a flexible number of people, especially
children, and may be the perfect solution for available seats if an
unexpected guest comes along.
Replace your square or rectangular table with an oval round table that
can be enlarged with leaves. The absence of sharp corners increases
place setting space and lets you include more people at the table.
A bare floor and or low-pile washable carpeting makes cleanup easy for
families with children. Low-pile carpet or a rug can diminish noise in the
room but should be large enough that chair legs do not catch on the
edges. The hard surface of tile floors may increase room noise and
potential breakage of dishes. Choose tile that does not absord grease and
other stains easily.
Placing Accessories
Use painting, mirrors and other size dependent items strategically
Size rugs carefully
Use high curtains
Use symmetry
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Ambient Sound
There are customers who are not in the restaurant to listen to music,
so it is better to play classical music. It is effective in creating a positive mood.
An ambient sound will create a positive image of your restaurant and
customers will truly have the best dining experience.
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To remove allergens, in particular dust.
To prevent wear on the surface (e.g. by using a floor wax or protective
sealant).
To make the environment sanitaryeven in the kitchen.
To maintain an optimum traction such as for dance floor.
The treatment of floors varies depending on the floor type. For safety, it
is most important to ensure the floor is not left even slightly wet after cleaning
or mopping.
Sawdust is used on some floors to absord any liquids that fall. The
sawdust is swept up and replaced each day. This was common practice in
pubs in the past and is still used in some butchers and fishmongers.
It used to be common to use tea leaves to collect dirt from carpets and
remove odors. Nowadays, it is still quite common to use diatomaceous earth
or any cat liter type material to remove infestations from floors.
There are also a wide variety of floor cleaning machines available today
such as floor buffers, automatic floor scrubbers and sweepers and carpet
extractors that can clean almost any type of hard floor or carpeted flooring
surface in much less time than it would take using a traditional cleaning
method.
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Wood flooring should be treated completely depending on whether it is
waxed or oiled, or whether it has a polyurethane coating. It is always
important to determine the type of finish of a wooden floor and its treatment.
For instance, it is difficult to clear wood floor wax from a polyurethane floor.
Be sure to ring out the mop thoroughly before using it on the floor.
Run the mop back and forth, going with the grain of the wood in smooth
strokes. If your floors are lacquered or shellacked, do not use water.
Using soap can stain the wood and cause buckling.
Buff the floor with a soft cloth to remove any soapy residue. Cloth
diapers work well for buffing because they are very soft and absorbent.
Have a floor cleaning solution or spray bottle for the appropriate floor. If you
are cleaning stone floors such as those made from marble, granite, travertine,
etc., make sure the cleaning agent states that it is for stones. An acidic tile
cleaning solution can be used on ceramic and porcelain floors.
After spraying the tile or stone floors in small area, use a mop to clean and
scrub the floors.
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Carpet cleaning tips for long lasting carpet
Properly cleaned and maintained carpets will last twice as long. Learn the
effective strategies for keeping a carpet looking new and fresh for years.
Strategies:
1. Remove dirt. Dirt is like thousands of little blades that cut carpet fibers.
Set the vacuum at the right height.
Vacuum often to protect carpet.
Start with a clean bag or filter.
Vacuum at a high speed
Use walk-off mats
Do not dig or scoop food spills. Digging or scooping can stain the carpet. If
there are solids on top of the stain, use a spoon or dull knife to carefully scrape
the food toward the middle of the spill and into a white towel and then treat
the stain.
Remove the stain immediately.
Try water first, 80% of stains can BE removed using plain water.
Do not rub or scrub. Scrubbing a stain will damage the fibers and create fuzzy
area. Be patient. Work water gently into the spill and then blot with a dry
cloth. If you are patient, you will almost always be able to remove the stain.
On tough spots, try vinegar or club soda. If water does not work, try a white
vinegar and water solution with eaqual amounts of club soda before trying
commercial cleaning products. Test commercial product first. Some products
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can cause carpet to accumulate dirty faster or can damage the carpet’s color
and texture.
Most home and office needs an air-cooling system to feel comfortable during
hot and humid summer weather. Under intense conditions, air conditioners may
keep the elderly and other people, especially those with sickness or those
susceptible to illness safe from health problems caused by heat.
Today, many air conditioners that offer various models are available. The
manufacturers of these air conditioners are required to meet certain standard and
undergo strict quality check before they are made available to public.
Keep in mind that air conditioners are meaured using the Energy Efficiency
Ratio (EER). The higher the EER, the more efficient the unit is. Each increase of
1.0 EER is equivalent to 10% in energy efficiency. So the highest EER proviodes
extreme cooling capacity. If you want to know more about EER details, it is
usually found on Energy Guide of the unit you want to purchase. The comfort of
our guest is a key element during their stay or during dinner. Ensuring a high
degree of environmental well being should be one of the main goals. The real
challenge is to meet this need with an air conditioning system that is reliable and
is energy efficient.
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What’s More
Activity 1
Direction: List down different foodservice system. Write your answer in your
notebook.
Activity 2
True or False: Write TRUE if the statement is correct, and FALSE if it is incorrect.
Write your answer in your notebook.
Reflect your learning on this lesson. Write your answer on your notebook.
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I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Rubrics
Areas of
Assessment A B C D
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are
Ideas manner manner general vague or
10 points 7 points unclear
4 points 1 point
Organization Strong and Organized Some No
organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
10 points 7 points beg/mid/end beg/mid/end
4 points 1 point
Understanding Writing shows Writing shows Writing shows Writing shows
strong a clear adequate little
understanding understanding understanding understanding
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous
errors errors
10 points 7 points 4 points 1 point
TOTAL POINTS /40 POINTS
What I Can Do
Instruction: Go to your kitchen, observe how your parents or guardian store and
stack kitchen tools and equipment. Take note of your observation and make
comments/suggestion on how to improve their storing and stacking
procedures. Submit your observation sheet next week.
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Performance of the learners will be rated using this rubric:
Criteria Scoring
Demonstrated and perform 5 proper ways of storing and
stacking tools and equipment
Demonstrated and perform 4 proper ways of storing and
stacking tools and equipment
Demonstrated and perform 3 proper ways of storing and
stacking tools and equipment
Demonstrated and perform 2 proper ways of storing and
stacking tools and equipment
Demonstrated and perform 1 proper ways of storing and
stacking tools and equipment
Failed to demonstrate and perform any storing and
stacking procedures of tools and equipment
Assessment
Direction: List down different foodservice system. Write your answer in your
notebook.
True or False: Write TRUE if the statement is correct, and FALSE if it is incorrect.
Write your answer in your notebook.
_________6. Dirt and dust should first be removed with vacuum cleaner or a broom.
_________7. Sawdust is used on some floors to absorb any liquids that fall.
_________8. Choose a truck-mounted equipment rather than portable steam
cleaning equipment because it exhausts the dirty air and humidity
outside.
_________9. For other shaped-rooms, multiply the length with its width and divide
it by three.
_________10. If there are solids on top of the stain, use a spoon or dull knife to
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Additional Activities
Make a checklist on how to clean and treat dining room properly as a restaurant
manager. Copy the checklist in your notebook.
Sample checklist will guide you in order to make your output easier.
CONDITION- (CLEAN)
NO. FEATURE AREA
YES NO
1 Windows KITCHEN
2 Floor KITCHEN
3 Walls KITCHEN
4 Ceiling KITCHEN
5 Lights & Switches KITCHEN
6 Outlets KITCHEN
7 Stove KITCHEN
8 Refrigerator KITCHEN
9 Sink KITCHEN
10 Cabinet & Counter KITCHEN
11 Baseboards KITCHEN
12 Door DINING
13 Carpet or Floor DINING
14 Walls DINING
15 Windows DINING
16 Ceiling DINING
17 Outlet, including cable outlet DINING
18 Light & Switches DINING
Criteria Assessment
Very Needs
Satisfactory
Excellent(5pts) Satisfactory Improvement Total
(2pts)
(3pts) (1pt)
Guests are
acknowledged
as soon as
they call.
Guests are
greeted and
treated
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WHAT I CAN DO (It will be graded using the
rubric.)
ASSESSMENT
SET THE VACUUM AT THE RIGHT HEIGHT.
VACUUM OFTEN TO PROTECT CARPET.
START WITH A CLEAN BAG OR FILTER. What’s More
ACTIVITY 1
VACUUM AT A HIGH SPEED
1. LIGHTING What I Know
USE WALK-OFF MATS
2. VIEWS TRUE
TRUE
3. MUSIC FALSE
TRUE
4. DÉCOR
TRUE
TRUE
5. COMMUNICATION
TRUE
FALSE
ACTIVITY 2
TRUE
FALSE
2. TRUE TRUE
TRUE
3. FALSE FALSE
TRUE
4. TRUE TRUE
TRUE
5. TRUE TRUE
TRUE
6. FALSE TRUE
FALSE
Answer Key
policy.
standard
established
based on
are checked
reservations
Details of
reservation.
when making
properly
References
Arcos, Cristela M., Yu, Evangeline., and Flores, Jelly M. 2017. Food and Beverage
Services. Provide Food and Beverage Services: Serve Food Orders (1-20).
Meralco Avenue, Pasig City, Philippines.
https://travelelog.com/telephone-channel-is-still-king-for-hotel-bookings/
https://servicethatsells.com/blog/telephone-skills-employees/
https://www.thespruce.com/restaurant-reservation-etiquette-1216985
https://www.pymnts.com/payments-as-a-service/2018/reservation-platforms-
restaurant/
https://www.pymnts.com/payments-as-a-service/2018/mobile-diner-reservation/
https://vanessajanethompson.wordpress.com/2011/07/26/restaurant-
reservation-chart/
https://www.pinterest.de/pin/369576713172200421/
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