Sector:

PROCESSED FOOD AND BEVERAGE

Qualification Title:

FOOD AND BEVERAGE SERVICES NC II

Unit of Competency:

Provide Food and Beverage Service

Module Title:

Providing Food and Beverage Service

Technical Education and Skills Development Authority

HOW TO USE THIS COMPETENCY-BASED LEARNING

MATERIALS
Welcome!
The unit of competency, Provide Food and Beverage Service, contains the
knowledge, skills and attitude required for applying providing link between
kitchen and service areas. It is one of the CORE competencies of FOOD AND
BEVERAGE SERVICES NC II.
The module, Providing Food and Beverage Service, contains training materials
and activities related to liaising between kitchen and service areas and cleaning
and clearing food and service for you to complete.
In this module, you are required to go through a series of learning activities in
order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and
perform the activities on your own. If you have you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:

Read information sheets and complete the self-checks.

Suggested
references are included to supplement the materials provided in this
module.

Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that follows
the sheets.

Submit outputs of the Task Sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your
portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

A Certificate of Achievement will be awarded to you after passing the

evaluation.

FOOD AND BEVERAGE SERVICES NC II

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No.

Unit of Competency

Module Title

1.

Provide link between

kitchen and service
areas

Providing link between

TRS512316
kitchen and service
areas

2.

Provide food and

beverage service

Applying program
TRS512317
development approach

3.

Provide room service

TRS512318
Providing room service

4.

Develop and update

food and beverage
knowledge

Developing and
TRS512321
updating food and
beverage knowledge

Code

MODULE CONTENT
UNIT OF COMPETENCY

Provide Food and Beverage Service

MODULE TITLE

Providing Food and Beverage Service

MODULE DESCRIPTOR:
This unit deals with knowledge, skills and attitude in liaising between kitchen
and service areas, cleaning and clearing food service areas.

NOMINAL DURATION: 80 Hours

LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO
LO
LO
LO
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LO

1
2
3
4
5
6

Prepare dining/restaurant area for service

Prepare and set tables
Welcome customers
Take and process orders
Serve and clear food and drinks
Close down restaurant/dining area

ASSESSMENT CRITERIA:

1. Kitchen service points were attended to and monitored to ensure

prompt pick up for food items based on establishment policy.
2. Quality of food was checked in accordance with establishment
standards.
3. Service ware was checked for chips, marks, spills, and drips.
4. Plates and/or trays are carried out safely.
5. Food is transferred and placed promptly at the appropriate service
point in accordance with safety requirements.
6. Colleagues were advised promptly regarding readiness of items for
service.
7. Traditional items required from the kitchen were identified through
monitoring of service areas and consultation with other service
colleagues.
8. Used items were properly removed from service areas and safely
transferred to the appropriate location for cleaning.
9. Leftover food and disposables are disposed of in accordance with
hygiene regulations.

LEARNING OUTCOME NO. 1

PREPAREDINNING/RESTAURANT AREA FOR SERVICE
CONTENTS:
1. Restaurant service equipment utensils and supplies.
2. Service equipment utensils and supplies their use and maintenance

ASSESSMENT CRITERIA:
1. Table appointment is prepared before setting the table
2. All pre-set equipment / utensils must be immaculately clean
sanitized with sanitizing detergent
3. Sanitized equipment / utensils are wiped dry and free from
spots or water marks
4. Linen in fresh, clean and without spots on stains and not
wrinkled
5. Place mat are clean and without odor
6. No wobbly tables or chairs
7. No damaged time of cutlery
8. Verifies menu variation and daily specials with kitchen staf
CONDITIONS:
The students/trainees must be provided with the following:

Tables and chairs

Glassware
Dinner fork
Dinner spoon
Table cloth
Table napkin
Teaspoon

Menu and wine list

Flower arrangement (artificial/fresh)
Dinner knife
Ashtray
Trays
Plates
Cutlery
Crockery
Linen
Condiments
Cash register
Cofee maker

ASSESSMENT METHODS:

Written / Oral Examination

Performance Test

Learning Experiences
Learning Outcome 1

PROVIDE FOOD AND BEVERAGE SERVICE

Learning Activities
1. Read Information Sheet 2.1-1 on
Restaurant service equipment
utensils and supplies
2. Answer Self-Check21.1-1

3. Read Information Sheet 2.1-2 on

Service equipment utensils and
supplies their use and
maintenance
4. Answer Self-Check 2.1-2.

Special Instructions

Compare answers with Answer Key

2.1-1. You must answer all
questions correctly before proceeding
to the next activity.

Compare answers with Answer Key

2.1-2

Information Sheet No. 2.1-1

Restaurant Service Equipment Utensils and Supplies.
Learning Objectives:
After reading is INFORMATION SHEET, YOU MUST be able to:
1. Identify the restaurant service equipment, utensils and supplies.
2. Understand their uses and function in food service area.
In the restaurant the service equipments, utensils and supplies plays
importance function without these, the restaurant can no longer perform their
task to serve their customer. In succeeding lesson will help us to know what
are the service equipment, utensils and supplies that needed in the food
service.
LINEN- Most linen is standardized to serve the restaurants, bars, room service
and banquets. Some standard dimension are:
1. Tablecloths to fit 26 table

54x 54

to fit 3 square table

72x72

to fit rectangular table

72x96

2. Slip Cloth

to cover stained table cloth

36x36

3. Napkin

also called serviettes

20x20

4. Bufet Cloth

6x12

CHINAWARE- Chinaware is porceline pottery originally from China. It is made

of silica, soda ash and china clay, baked and glazed at high temperature
to
make it hard and give it a fine finish. It should be opaque and free from air
bubble. Chinaware can be found in diferent color and design. Chinaware are
more resistance to head than glassware. Standard size of chinaware are:

1. Show Plate

13

2. Entre Plate

93/4 or 10

3. Fish Plate

4. Desert Plate

5. Bread/Side Plate

6. Serial Plate

7. Cofee Cup and Saucer

8-10 oz

8. Bouillon Cup

12

9. Teacup and Saucer

61/3 oz

10.

Demitasse Cup and Saucer

11.

Teapot

1/2

12.

Soup Bowl

8 oz

13.

31/2oz

pint, 1 pint, 11/2 pint and 2 pint

Cofee Pot

14.

Sugar Pot

15.

Creamery set

16.

Egg cup

17.

Platters

GLASSWARE- The raw materials used in making glass are sand, soda and
lime. It is the proportion of each that makes diferent types of glass. Glassware
in hotels composition of 72% silica (sand), 15% sodium oxide (soda) 9%
calcium oxide ( lime) and 4% minor ingredients. Glassware usedincludes;

Glass container that sre used in beverage service, kitchen jar and bottle
drinks

Glass ceramics that are used in crockery and head resistance cookware.
they are called Borosilicate glass that has a composition of 80% silica,
4% alkali, 2% alumina and nearly 13% boric acid.

Example of glassware are:

Water goblet
Colins glass

 Cordial glass
Cocktail glass
Champagne glass
Highball glass
Margarita glass
Red wine glass
White wine glass
Sherbet glass

FLATWARE (CUTLERY OR SILVERWARE)- Flatware is the term used for those

tools in dinning that help to cut, mix and hold food in size and portion that is
easy to eat. It is used in upmarket restaurants is called sterling silver which
consists of 92.5% siiver 7.5% copper to harder and strengthen the silver
naturally such siverware is expensive and needs to be carefully controled in
storage use and while washing. most other restaurants use silver-plated
flateware.such flatware is made from base metal such as steels which is then
coated with a thin layer of silver or silver alloy to give it a rich look. economy
restaurants use stainless steel which whisch is economical and easy to
maintain. the types of flatware commonly used in restaurants are:

Soup spoons

for service of soup served in cups or soup bowls

Fish knife and forks -

Large knives and forks

for main courses

Dessert spoons and fork

for dessert

Fruit knives and forks -

Cofee spoons

Teaspoons for tea, fruit cocktails, ice-cream served in coupes, grepe

fruit and boiled eggs

Service spoons and forks for transferring food from platters to the guest
plate

Steaks knife

for fish and hors doeuvres

for fresh fruit

for cofee

for cutting steaks. It has a serrated edge.

Grapefruit knife for cutting grapefruits

Cheese knife

for cutting cheese

Hollowware- This is a term used for meal or ceramics container of food when
brought to the guests table from the kitchen. Such as:
Table service

Soup tureens- for soup in a large quantities to portion into the

guest soup bowl.

Soup bowls- ceramics bowl for individual guest.

Trays of various sizes to transport glassware

Sauce boat- to present sauce on the table.

Coctail Service

Round salver platted- for the service of drinks.

Ice bucket- to hold the ice

Champagne bucket- to hold the crush ice to hold the champagne

Special Tableware

Sugar tongs- to pick sugar cubes

Finger bowl- bowl of warm water to wash after a meal.

Cruets Sets- Salt and pepper dispenser

Cofee pot- those with long spouts to hold the cofee

Teapot- those with shorter spouts to hold tea

Creamers- milk jugs

Sugar pots- to hold granulated cube sugar.

Types of Cutlery
Desert spoon

Dinner/Table spoon
Serving spoon
Ice cream spoon
Long drink spoon
Soup spoon
Desert fork
Fish fork

Cake fork
Cocktail fork
Desert knife
Table knife
Stake knife
Fish knife
Butter knife
Soup ladle large
Soup ladle small
Soup ladle small
Gravy spoon round
Gravy spoon oval
Sugar spoon
Sauce gourmets spoon
Snail fork
Salad fork
Oyster fork
Carving fork
Cheese knife
Cake knife
Fruit knife
Carving knife
Pia server
Punch Laddle
Pastry lifter
Miscellaneous Tableware

Flower vase- to hold the flower bud.

Fruits stand- to display whole fruits

Candle stand- to hold one candle

Wine cradle- wicker basket for holding a wine bottle

Sundae coupe- glasses to hold sundae

Oil and vinegar bottle- decorative bottle on guest table.

Toothpick holder- for toothpick

Straw holder- for drinking straw

Chaffing dish- container heated by solid fuel for holding food on bufet
table.

Burner- either solid fuel or oil lit for chaffing dish or fondue pots

Punch bowl and ladle- for punch preparations

Bread baskets- wicker basket to display assorted bread.

Ashtrays- for cigarette ash

Service Trolleys- Trolleys in a restaurant are an important part of

merchandising food and beverage. They are mobile display units that wheeled
to the tableside to stimulate sale.

Wine Trolley

Hors d oevres Trolley

Salad Trolley

Guridon Trolley

Cheese Trolley

Pastry Trolley

Desert Trolley

Fruit Trolley

Liqueur Trolley

Bussing Trolley

SELF-CHECK No. 2.1-1

Direction: Encircle the correct answer by knowing the classification of the
restaurant service equipment.
1. Table cloths
a. chinaware
2. Dinner plate 10
a. Chinaware
3. Water Goblet
a. Chinaware
4. Soup Spoon
a. Chinaware

b. Flatware

c. Linen

d. Glassware

b. Flatware

c. Linen

d. Glassware

b. Flatware

c. Linen

d. Glassware

b. Flatware

c. Linen

d. Glassware

5. Trays
a. Chinaware
6. Side plate 6
a. Chinaware
7. Soup Tureen
a. Chinaware
8. Fish Knife
a. Chinaware
9. Serving Fork
a. Chinaware
10.Red wine glass
a. Chinaware

b. Flatware

c. Hollowware

b. Flatware

c. Linen

b. Flatware

c. Hollowware

d. Glassware

b. Flatware

c. Hollowware

d. Glassware

b. Flatware

c. Hollowware

d. Glassware

b. Flatware

c. Hollowware

d. Glassware

d. Glassware

ANSWER KEY No. 2.1-1

1. b. linen
2. a. chinaware

d. Glassware

3. d. glassware
4. b. flatware
5. c. hollowware
6. a. chinaware
7. c. hollowware
8. b. flatware
9. b. flatware
10.d. glassware

Information Sheet No. 2.1-2

The Proper Maintenance of Service Equipments and Supplies
Learning Objectives:
After reading is INFORMATION SHEET, YOU MUST be able to:
1. Understand the proper handing of diferent ware.
2. Apply the correct way of handing the service equipment.
In this lesson will focus on the tips on how to handle and care the service
equipment and supply.
TIPS ON CHINAWARE
1. Vitrified chinaware is strong
2. It has a high breakage rate and there, needs careful handing.
3. It should be store at shelves
4. It should be stocked properly so that it does not tople
5. It should be store at the convenient height to store and retrieve to avoid
accident
6. It should be kept covered to avoid dust and germs.
TIPS ON GLASSWARE
1. Empty glass containers must be stored inverted in single rows with paper
on the shelf to prevent slippage.
2. Glass racks are good ways to store glassware. They are rubber-lined and
have individual compartment to prevent glass from moving in transit
storage.
3. In a restaurant, glasses must be kept on trays with tray cloth to prevent
slippage.
4. Glasses with steam must be hold by the steam and stored inverted.

5. Glassware must be hold against the light to detect smudges or water

spots.

Self-Check No. 2.1-2

Direction: Write True if the statement is correct and False if not.
_______1. Vitrified chinaware is strong.
_______2. Chinaware has a high breakage rate and there, needs careful
handing.

_______3. Chinaware should not

germs.

be kept covered to avoid dust and

_______4. Empty glass containers must be stored inverted in single rows

with paper on the shelf to prevent slippage.
_______5. Glasses with steam must be hold by the steam and stored
inverted.

ANSWER KEY No. 2.1-2

1. True
2. True

3. False
4. True
5. True

LEARNING OUTCOME NO. 2 PREPARE AND SET TABLES

CONTENTS:
1. Completeness of table set-up
2. Balance and Uniformity of utensils used
3. Order of the utensils
4. Eye appeal
5. Timeliness

ASSESSMENT CRITERIA:
1. Standard of Table Set - Up
A. Completeness:
All needed utensils are set up the table prior to serving orders.
Cofee tea must go with sugar and milk / creamer
Place mat is set up when the table is not covered with table
cloth. It is a placed at the center of the cover.
Require condiments as stated in the event order are available
and properly installed before the start of the function.

 Client requirements as stated in the event order are available

and properly installed before the start of the function
If pre set up is made, the additional cutlery are completed
prior to serving orders
B. Balance and Uniformity:
Even spacing between chairs and cover.
Cutlery are space at least inch from the edge of the table
Same utensils is set up for the same order
Cutlery are aligned properly with the same distance from the
edge of the table
C. Order:
All service utensils are placed on the appropriate side of the
cover.
The glasses cups, savers, spoon, knife and cocktail fork are on
the right side
Fork and side dishes are on the left side
Folded paper napkin on the left side under the fork
Water glass is set on the right side about an inch on top of the
knife
Required condiments as well as flower base are placed at the
center of the table.
The cutlery are arranged in proper sequence following the order
by which they will be served
D. Eye Appeal
Presidential and bufet table are skirted for banquet functions
Appropriate color combination are used
No eye sore is seen in the dining area
Appropriate center piece and other desert are provided for
E. Time Lines:
Set up is completed on time at least thirty minutes prior to
start the operation on banquet functions
CONDITIONS:
The students/trainees must be provided with the following:

Table and chairs

Dinner fork
Table cloth

Table napkin
Teaspoon
Glasswares
Condiment
Water goblet
Sugar bowl / creamer
Cup and saucer
Flower arrangement (fresh/artificial)
Dinner knife
Ashtray
Tray
Plates
Linens
Service wares

ASSESSMENT METHODS:

Written / Oral Examination

Performance Test

Learning Experiences
Learning Outcome 2
PREPARE AND SET TABLES

5. Read Information Sheet 2.1-1 on

Restaurant service equipment
utensils and supplies
6. Answer Self-Check21.1-1

7. Read Information Sheet 2.1-2 on

Service equipment utensils and
supplies their use and
maintenance
8. Answer Self-Check 2.1-2.

Compare answers with Answer Key

2.1-1. You must answer all
questions correctly before proceeding
to the next activity.

Compare answers with Answer Key

2.1-2

Information Sheet No. 2.2-1

The Completeness of Table Set Up
When creating a complete table setting for a lunch or dinner, the goal
should be to make the table appear not only classy and well-organized but also
functional for guests. For example, a rule of thumb is to keep the flatware piece
that will be used last next to whatever plate the guest is using and put the
piece of flatware that will be used first on the outside of it. The menu also will
determine whether you use or exclude certain pieces.

Informal Setting Tips

When planning a casual dinner, an informal complete table setting is sufficient.
1.Do not put the main dinner plate on the table before the guests sit down.
Rather, put the plate on the table when you are serving the main course.2.
2. Place the dinner knife -- or steak knife if you are serving steak -- on the right
side of the plate. Then, put two spoons on the right side of the knife. Let the
soup spoon be farthest from the knife and the dessert spoon closest to the
knife.
3. Consider putting a dessert spoon or fork horizontally above the dinner plate
or simply bringing them to the table when the dessert is served. A water glass
goes right above the knife, and a wine glass should sit above and to the right of
the water glass.
4. The forks are placed on the left side of the main plate in an informal place
setting. Allow the fork closest to the plate to be used for the dinner, while the
fork farthest from the plate is to be used for the salad.
5. Put the salad plate on the left side of the forks. In addition, put a bread plate
and butter knife above the forks and put a napkin on the left side of the forks.
6. A cofee cup and saucer with spoon should go to the right of the informal
place setting.
Formal Setting Tips
If you are planning a three-course dinner for a special occasion, choose a
formal complete table setting.
1. Put the main dinner plate in the center of the place setting and place the
forks to the left of the dinner plate. For example, a salad fork should go beside
the plate, and a meat fork should be to the left of the salad fork. The fish fork is
left of the meat fork. Position a small bread plate above the forks.
2. Put a salad knife on the right side of the main dinner plate and a meat knife
on the right side of the salad knife in the formal place setting.
3. A fish knife should go to the right of the meat knife. Let the blades of these
knives face the plate. Meanwhile, a soup spoon or fruit spoon should go to the
right of these knives, and an oyster fork should be on the right side of the
spoons.

4. Put a dessert spoon/fork horizontally above the dinner plate or place it on

the table when dessert is served.
5. Put a water glass at the top right of the place setting and a white wine glass
and red wine glass to the right of the water glass.