TAGANITO NATIONAL HIGH SCHOOL

Taganito, Claver, Surigao del Norte

LEARNER’S ACTIVITY SHEET

SCORE
Name: _________________________________________________ Date: ____________________
Grade/Section: _________________________________________ Subject: __FBS NC II______

Activity No. : ___2______________________ Activity Title: Restaurant Layout

Type of Activity : Concept Notes & Skills
Learning Competency : ________________________________________________________________
Learning Targets : To be able to identify the different restaurant areas.
References : Food and beverage service Customer Relations ______________
Author : Roldan, Amelia S.,et Page Number (s): _____2-4________

The restaurant layout must be designed to insure convenience of service to both service staff and customer. The layout is
consists of the ff. areas:

1. Dining Area- when a restaurant has a large seating capacity and serves voluminous orders, it will be
advisable to divide dining area into stations. Each station may be installed with 7 to 15 tables and about
30-50 seats. Each table must be given specific number for easy identification.
2. Food display Counter- Restaurant buffet or fast foods or counter items usually set up a specific place for
food display.
3. Service Station or Side Stand- this area is the place where preparations for service area are undertaken.
The station is equipped with a sideboard or cabinet with drawers for placing the par stock of supplies,
cutleries, condiments and service equipment to be used for set-up and service.
4. Service Bar (Bar Counter)- beverages are prepared in this counter. It is manned by a bartender or a bar
waiter who is in charge preparation and dispatching. If there is a large volume of drink orders, a bar boy
may also be assigned to assists the bartender.
5. Cashier’s counter- this area is where cashier is seated to attend to bill settlement. It must be equipped
with a cash register or the Point of Sales System (POS), bill forms and receipts and other paraphernalia for
cashiering. There must also be chute for placing bills for each table so that it is easy to retrieve bills for
settlement.
6. Dispatching Counter- the food from the kitchen must be dispatched through a window counter so that
waiters need not to go to kitchen to pick up and assemble orders.
7. Stewarding Station (Dishwashing Counter)- the dishwashing area is placed inside the kitchen. However
there must be window counter where soiled dishes will be placed by waiters, without having to enter the
kitchen. Washed, cleaned wares will also be picked up from this counter.
8. Food preparation area- the food preparation area must be located at the back or adjacent to the dining
area so that the dispatching of orders will be faster and more efficien t.

Self-Check: Name Me!

A. Identify the name of the ff. restaurant areas.

1. _____________________ 2. _____________________ 3. ______________________

4. ________________________ 5. ____________________ 6. _______________________