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 LO 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 2’6’’ table
54’’x 54’’
to fit 3’ square table
72’’x72’’
to fit rectangular table
72’’x96’’
2. Slip Cloth
to cover stained table cloth
36’’x36’’
3. Napkin
also called serviettes
20’’x20”
4. Bufet Cloth
6”x12”
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. Entrée Plate
93/4 or 10”
3. Fish Plate
8”
4. Desert Plate
7”
5. Bread/Side Plate
6’
6. Serial Plate
5”
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 d’oeuvres
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 guest’s 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
Guéridon 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 ½ 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.
