CBLM - FBS NC II NEW

COMPETENCY- BASED LEARNING MATERIAL

Sector: TOURISM Qualification: FOOD AND BEVERAGE SERVICES NC II Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE Module Title: PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE

SET SET

ST. ELIZABETH GLOBAL SKILLS INSTITUTE INC.

COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

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HOW TO USE THIS LEARNER’S GUIDE Welcome to the learners guide for the module: PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE This learner’s guide contains training materials and activities for you to complete. The unit of competency preparing the dining room/restaurant area for service Contain the knowledge, skills and attitude required for a Food and Beverage Services with National Certificate Level (NC II). You are required to go, through a series of learning activities in order to complete each learning outcomes of the module. In each learning outcome there are information sheets, resources sheets, and reference material for further reading to help you better understand the required activities. Follow these activities on your own and answer the self-check at the end of each learning outcome.  Information Sheet – this will provide you with information (concepts, principles and other relevant information) needed in performing certain activities.  Operation Sheet – this will guide you in performing single task, operation or process in a job.  Job Sheet – this is designed to guide you how to do that will contribute to the attainment of the learning outcome.  Assignment Sheet – is to guide you to enhance what you have learned in the information sheet, operation sheet or job sheet.  Work Sheet – are different forms that you need to fill up in certain activities that you performed. Upon completion of this module, study the evidence plan at the end of the last learning element of this module then ask your trainer to assess you. You will be given a certificate of completion as proof that you have met the standard requirements (knowledge, skills and attitude) for this module. The assessment could be made in different methods, as prescribed in the competency standard. If you have questions, do not hesitate to ask your trainer/s for assistance. RECOGNITION OF PRIOR LEARNING (RPL) You may have some of most of the knowledge and skills covered in this learner’s guide because you have  Been working for some time  Already completed training in this area

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

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The evidences for recognition of prior learning are presented if:  You can demonstrate to your trainers that you are competent in particular skills, you don’t have to do the same training again.  If you feel you have some of the skills, talk to your trainers about having them, formally recognized.  If you have a qualifications or Certificates of Competence from previous trainings show it to your trainer  If the skills you acquired are still relevant to the module, they may become part of the evidence you can present for RPL. At the end of the learners guide there is a learner’s diary to record. Important dates, jobs undertaken and other workplace event that will assist you in providing further details to your trainers or assessors. A Record of Achievement is also provided for your trainers to complete once you completed the module This module was prepared a source of information for you to acquire knowledge and skills in Food and Beverage Services to achieve the required competency, Prepare the dining room/restaurant area for service independently and at your own pace. 1. Take Pre-assessment to evaluate your skills and knowledge in preparation for post and final assessment. 2. Talk to your trainer and agree on you how both will recognize the training. 3. Work through all the information and complete the learning activities in each learning outcome. Read information sheet and complete the self check as suggested in your resources which are encoded in the resource materials. 4. Your trainer will be your facilitator to assist your needs in completing your activities. 5. The trainer will tell you about the important things needed to accomplish the learning activities. 6. You are given an opportunity to study and master the module at your own convenient pace and time. 7. You can gather other information/ data through interview, research and talk to more experienced work master. 8. You can ask your trainer to observe your activity outline in the learning guide. 9. As you work through your activities you should be open for trainer’s feedback on your progress. 10. Upon completion of the module you should feel free and confident to ask for final assessment. The result of your assessment will be recorded in your Competency Achievement Record.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

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LIST OF COMPETENCIES NO.

UNIT OF COMPETENCIES

MODULE TITLE

CODE

1

Prepare the dining room/restaurant area for service

TRS512387

2

Welcome guests and take food and beverage orders

3

Promote food and beverage products

4

Provide food and beverage services to guests

5

Provide room service

6

Receive and handle guest concerns

Preparing the dining room/restaurant area for service Welcoming guests and taking food and beverage orders Promoting food and beverage products Providing food and beverage services to guests Providing room service Receiving and handling guest concerns

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

TRS512388 TRS512389 TRS512390 TRS512391 TRS512392

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MODULE CONTENT Unit of Competency: Prepare the dining room/restaurant area for service Module Title: Preparing the dining room/restaurant area for service INTRODUCTION: This module covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mis-en-place prior to service. This module includes the knowledge and skills in taking reservations, preparing service stations, table setting, and setting the ambiance of the foodservice facility. NOMINAL DURATION: 60 Hours LEARNING OUTCOMES: To be able to verify that you are competent enough in this module, you must be able to demonstrate the criteria listed below: 1. 2. 3. 4.

Take table reservations Prepare service stations and equipment Set-up the tables in the dining area Set the mood/ambiance of the dining area

Assessment Criteria: o Table appointment is prepared before setting the table o All pre-set equipment / utensils must be immaculately clean sanitized with sanitizing detergent o Sanitized equipment / utensils are wiped dry and free from spots or water marks o Linen in fresh, clean and without spots on stains and not wrinkled o Place mat are clean and without odor o No wobbly tables or chairs o No damaged time of cutlery o Verifies menu variation and daily specials with kitchen staff o Lead the customer towards the table o Walk a little ahead of customer when escorting o Endorsed them to the captain or waiter and assist them in getting seated according to table allocation o Captain or waiter pulled the chair for the lady and assist her in getting seated o Presented menu and drink lists

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

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o orders are taken and recorded accurately with minimal disruption to customers o Recommendations and suggestions are made to assist customers with drink and meal selections o Customer questions on menu items are answered correctly and courteously in accordance with enterprise policy o Information about any special requests, dietary or cultural requirements are relayed accurately to kitchen where appropriate o Ordering systems were operated correctly in accordance with establishment procedures o Glassware, service ware and cutlery suitable for menu choices are provided and adjusted in accordance with establishment procedures o Food and beverage collections were collected promptly from service areas, checked for presentation and conveyed to customers safely o Flow of service and meal delivery is monitored in accordance with enterprise procedures o Delays of deficiencies in service were recognized and followed up promptly based on enterprise policy o Food and beverage were served courteously in accordance with establishment standards and hygiene requirements o Additional food and beverage were offered and served at the appropriate times o Tables were cleared of crockery, cutlery and glassware at the appropriate time and with minimal disruption to customers o Accounts were organized, presented and processed in accordance with establishment procedures o Bid goodbye to guests courteously from the restaurant/dining area and table appointments are re-set o Equipment were stored and/or prepared for the next service in accordance with establishment procedures o Restaurant/dining area was cleared, cleaned or dismantled in accordance with establishment procedures and safety requirements o Re-set tables correctly for the next service in accordance with procedures and requirements o Services was reviewed and evaluated with colleagues identifying possible improvements

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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COMPETENCY SUMMARY L.O. 1 Take Table Reservation Assessment Criteria: 1.1 1.2 1.3 1.4 1.5

Inquiries are answered promptly, clearly and accurately. Pertinent questions are asked to complete the details of the reservations. Reservations data are recorded on forms accurately based on establishment’s standards. Details of the reservations are repeated back and confirmed with the party making the reservation. Additional information about the foodservice establishment is provided when necessary.

L.O. 2 Prepare service stations and equipment Assessment Criteria: 2.1 Service or waiter’s stations are stacked with supplies necessary for service. 2.2 All tableware and dining room equipment are cleaned, wiped and put in their proper places. 2.3 Special tent cards and similar special displays are put up for promotion. 2.4 Cleanliness and condition of all tables, tableware and dining room equipment are checked. 2.5 Water pitchers and ice buckets are filled. 2.6 Electrical appliance or equipment like coffee pots, tea pots, plate warmers etc. in the dining area are turned on and kept ready. 2.7 Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped clean and dry. L.O. 3 Set-up the tables in the dining area Assessment Criteria: 3.1 3.2 3.3 3.4 3.5

Tables are set according to the standards of the foodservice establishment. In cases where the menu is prearranged or fixed, covers are set correctly according to the predetermined menu. Tableware and glassware are wiped and polished before they are set up on the table. Cloth napkins are folded properly and laid on the table appropriately according to napkin folding style. Buffet or display tables are skirted properly taking into account symmetry, balance and harmony in size and design.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

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L.O. 4 Set the mood/ambiance of the dining area Assessment Criteria: 4.1 4.2 4.3 4.4 4.5 4.6

Lights are adjusted according to time of the day. Tables, chairs and other dining room furniture are arranged to ensure comfort and convenience of the guests. Appropriate music is played when applicable Floors/carpets are cleaned and made sure are dry. Air-condition or cooling units are adjusted for the comfort of the guests Decorations are set-up according to theme or concept of the dining room.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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PREPARE DINING/RESTAURANT AREA FOR SERVICE CONTENTS: Preparation of service equipment / utensils and supplies Napkin folding Flower Arrangement Table Skirting Cleanliness and condition of equipment / utensils and supplies 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 tine of cutlery 8. Verifies menu variation and daily specials with kitchen staff CONDITIONS: Students/Trainees must be provided with the following: 1 WORKPLACE LOCATION 2 EQUIPMENT • Table • Chairs 3 TOOLS, ACCESSORIES AND SUPPLIES • Service Wares - Glassware - Flatware - Dishware - Hollowware 4 TRAINING MATERIALS • Learning Packages ASSESSMENT METHODS: Demonstration, Interview, Portfolio, Written Test

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

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Learning Experiences PREPARE DINING/RESTAURANT AREA FOR SERVICE Learning Activities Special Instructions 1. Read information sheet 1.1-1 on Preparing dining/restaurant area for service 2. Answer to Self Check 1.1-1 3. Read information sheet 1.12 on Napkin folding 4. Answer to self check 1.1-1 5. Perform Task sheet # 1.1-1 (napkin folding)

Compare your answer to the answer key 1.1-1 Compare your answer to the answer key 1.1-2 Evaluate your own work using the Performance criteria Present your work to your trainer for evaluation

Keep a copy of your work for the next activities 6. Read information sheet # 1.1-3 on Flower Arrangement 7. Answer to self check 1.1-3 Compare answer to key answer 1.1-3 Perform Task sheet # 1.1-2 Evaluate your own work using the Performance 8. (flower arrangement) criteria Present your work to your trainer for evaluation Keep a copy of your work for the next activities 9. 9.Read information sheet # 1.1-4 on Table Skirting 10. 9.Answer Self-check 1.1-4 11. 10.Perform Task sheet 1.1-3 12. (Table Skirting)

Evaluate your own work using the Performance criteria Present your work to your trainer for evaluation Keep a copy of your work for the next activities

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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INFORMATION SHEET 1.1-1 Prepare Dining/Restaurant Area for Service Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to prepare dining/restaurant area for service. Service Areas

Everything that might be required for service is kept in the service area, where preparations can be completed, and sometimes the washing up is done. Other small stocks of cutleries, crockery, napkins and similar items maybe kept in sideboards in the room, conveniently located for re-laying tables. Keep your preparation areas tidy, orderly and clean. There maybe a cleaning schedule which sets-out when floors and walls should be washed, cupboards and shelves emptied and cleaned, etc. MON TUE WED THUR FRI SAT Cruet Clean Polish Clean side Clean Clean washed,dried,refilled cutlery silver boards glass cup drinks drawers boards fridge 11 am Checklist 1. Relishes out(corn, onion, tomato and chili).Mustards out(French, English, and American) 2. Popcorn machine assembled and first batch made. 3. coffee machines on 4. Hot towels machine full 5. Dessert area stocked up, dessert portion appropriate. Hot fudge ready to serve. 6. Music on at right volume. All lights working 7. All tables set to old Orleans standard: Sugar containers clean and full(with individual packets);salt an pepper never less than full;

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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8. Cutlery polished; table/table mats clean and fresh; never less than 15 white napkins; tooth pick glass full; ashtrays and matches on smoke’s table. 9. Side boards fully stocked. When preparing what you need, inspect each item. Return any that are not clean to the wash up area, or wash them yourself. Take out of service any that are damaged, e.g. china which has cracks or chips. Your manager will tell you whether damaged items should be thrown away or kept aside for the next stacking of equipment’s. There maybe a scheme for recording loss through breakages. Check that stocks are sufficient and in their proper place. Order new stocks before you run out. You may have to complete an internal order from (sometimes called requisition), and have this signed by the manager. Follow safety procedures for withdrawing damaged or faulty equipment from use. Turn on equipment for making drinks, keeping food and equipment hot or cold in time for it to reach operating temperature. Check that refrigerators are working at the correct temperature. Preparing customers and dining areas

Approach your preparation tasks thoughtfully and in logical order. Spend a few minutes counting on to a tray and polishing the entire cutlery you need, rather than going backwards and forward between the tables and sideboards. Check each item is spotlessly clean before placing on table and not chipped or damaged. Take special care when handling a cutlery, crockery and glassware not to touch with your fingers any surface that may come into contact with food, drink or the customer’s mouth.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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PROPER USE AND MAINTENANCE OF SERVICE EQUIPMENT AND SUPPLIES Quality service requires the use of appropriate utensils and equipment, among which are the following: PURPOSE 1. For serving appetizers

CHINAWARES  Fish plate  Plate under liner

HOLLOWARES  Supreme bowl for seafood cocktail  Show plate as under liner

2. for soup





3. for salad





Soup bowl under liner Wooden or crystal salad bowl with under liner Monkey dish for side salad Dinner plate Cereal bowls for cereals Sizzling plates for sizzling dishes Oval plates



Bread plate



Cups and saucers

 4. for course

main

  

5. for serving bread 6. for coffee or tea

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FLATWARES  Fish knife and fork for appetizer  Escargot cocktail fork for sea foods cocktail with  Soup spoon

COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

 Salad knife and  fork

 Dinner knife and  fork  Steak knife   Serving spoon an  fork   Bread knife or  butter spreader  teaspoon  

Date Developed: April 23, 2016 Developed by: Mr. Kim Astley M. Norte

Soup tureen if soup is served Russian style Wooden or crystal salad bowl containers

Platters for servingFamily Russian style Escoopierfor vegetables Sauce boat as container for sauces Chafing dishescontainer for hot dishes in buffet Bread basket and bread tong coffee/tea pot sugar and cream containers

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SELF CHECK 2.1-1 1. What china wares, flat wares and hollowware will you prepare for the following: a. b. c. d. e. f.

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appetizer soup salad main dish dessert coffee

COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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ANSWER KEY 1.1-1 1. CHINAWARES  Fish plate  Plate under liner

FLATWARES HOLLOWARES  Fish knife and fork  Supreme bowl for for appetizer seafood cocktail  Escargot cocktail  Show plate as under fork for sea foods liner cocktail

 Soup bowl with under liner

 Soup spoon



Soup tureen if soup is served Russian style

 Wooden or crystal salad bowl with under liner  Monkey dish for side salad 4. for main  Dinner plate course  Cereal bowls for cereals  Sizzling plates for sizzling dishes  Oval plates

 Salad knife and fork



Wooden or crystal salad bowl containers

 Dinner knife and  fork  Steak knife   Serving spoon an  fork

5. for serving  Bread plate bread 6. for coffee or  Cups and saucers tea

 Bread knife or butter  spreader  teaspoon  

Platters for servingFamily Russian style Scooperfor vegetables Sauce boat as container for sauces Chafing dishescontainer for hot dishes in buffet Bread basket and bread tong coffee/tea pot sugar and cream containers

1. For serving appetizers

2. for soup

3. for salad

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II



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INFORMATION SHEET 1.1-2 Table Napkin Folding Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to fold at least 10 table napkins in 2 minutes following the given procedures.

The Pyramid Napkin Fold This classy napkin folding technique is simple, fast, and can be made easily with most napkins. If the napkin being used is thin and flops easily then iron it with light starch prior to folding and it will turn out perfectly!

STEPS: 1. Lay the napkin face down in front of you. 2. Fold the napkin in half diagonally 3.Rotate the napkin so the open end faces away from you

4.Fold the right end up to meet the far corner ensuring the edge of this new fold lays on the Centerline as shown.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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6. Turn the napkin over, keeping the open end facing away from you.

7. Fold the napkin in half by bringing the farthest oint of the diamond up and back to the nearest point. 8.Turn the napkin over again, this time keeping the Open end facing towards you

9. Fold the napkin along the center seam and you have a neat, sturdy pyramid. If your napkin stand neatly then you may need a little starch

won't

5.Repeat the last step with the left side, folding the left tip up to the far corner, creating a diamond shape with a seam running down the center

The Arrow Napkin Fold This method of folding napkins is very simple and can be done with a almost any napkin without a need for starch. It adds a flowing, elegant look t to your table.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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STEPS: 1. Lay the napkin face down in front of you.

2. Fold the napkin in half and orient the open end towards you. 3. Fold the far-right corner over to the center of the side that is closest to you. The edge ofthis fold should run down the center of the napkin 4. Repeat the last step with the other side, folding the far-left corner in to rest along side the previous fold 5. Fold the right-flap out diagonally so that it's outer edge runs even with the far edge of the napkin. .

6. Repeat the previous step on the other side, folding the left-flap out diagonally to meet the far edge of the napkin.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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7.Slide the left and the right sides together, allowing the napkin to bend at the farthest point. This will cause the flat, center part to bow. Pretty easy, huh

The Bird This is a you don't

Of Paradise Napkin Fold classic and classy napkin folding technique that requires a stiff napkin. If have any dinner napkins made of stiff linen then a light starching should fix you right up. STEPS: 1. Lay the napkin face down in front of you.

2. Fold the napkin in half

3. Fold the napkin in quarters.

4. Fold the napkin in half diagonally, creating a triangle.

5. Orient the triangle so the open tip is facing away from you

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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6. Fold the

right corner diagonally towards you - laying it down along the centerline of the triangle, making a new tip pointing towards you. An iron can make this Important fold a whole lot easier.

7. Do the same with the left corner, fold it diagonally toward you and press it down next to the previous fold. Now you have a diamond, you're rich! Yay!.

8. Fold the two "wings" that you just made in folds 6 and 7 under so that you have your original triangle shape back. Once again an iron can make a world of difference. 9. Fold the triangle in half by bringing the center seam towards you and allowing the ends to fall. 10. This bird's almost ready to fly, but first you must give it some feathers. While holding the base firmly to keep your folds together, pull up the four 'flaps' created by the napkin's corners. 11.Pretty cool fold, isn't it? It makes you wonder if there are people sitting around in basements performing experimental napkin folds while the rest of us are sleeping. This fold can be difficult if you don't use an iron or have a fairly stiff napkin so be prepared to put a few minutes into making each one.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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The

Bishop's Hat Napkin Fold

This

is a classic dinner napkin fold, but it can be difficult to line up the corners in the cap. Some starch and an iron make it easier to be precise while folding this one. ...and yes I know it's not sitting in the center of the plate, next time I'll stay out of the cooking wine, I promise.

STEPS: 1. Lay the napkin face down

in front of you.

2. Fold the dinner napkin in half so that the open end is towards you.

3. Fold the far-right corner diagonally towards you, resting the point in the center of the side closest to you.

2. Fold the near-left corner diagonally away from you, resting it so that lays right next to the previous fold.

5. Flip the napkin over and orient it so it points to the far-left and to the near-right.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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6. Fold the bottom half of the napkin up and away from you, laying it so the far edges run on top of one other.

7. Reach underneath of the napkin and pull out the flap on the right, making the near-side come to two points as seen in the picture. 8. Gently roll the left half of the left triangle over and tuck it's end underneath the right triangle.

9. Flip the napkin over, points pointing away from you.

10. Fold the right-triangle to the left, tucking it's end into the other triangle

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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11. Open up the hat and press the material inside down to fill it out so that it becomes circular, this may take a little fidgeting 12. There you go, now all you need is a little bishop to wear it.

The

Rosebud Napkin Fold

This starch.

sophisticated cloth napkin design benefits from stiff material or light A hot iron will also make it easier to be exact. STEPS: 1. Lay the napkin face-down in front of you

2. Fold the napkin in half diagonally.

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3. Orient the napkin so the open end points away from you.

4. Fold the

the far-right corner up diagonally so that the point rests on top of far corner. The edge of this new flap should lay right on the center line.

5. Repeat step four on the other side, bringing the left-most corner up to meet the far corner, creating a diamond shape

6. Flip the napkin over while keeping the open end pointing away from you. 7. Fold the down

bottom of the napkin up about 3/4's of the way as shown and press the fold well. . 8. Flip the napkin over.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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9. Curl both sites up so they meet in the middle and tuck one into the other.

10. Stand it up and straighten it out. If you have trouble keeping the points even, break out the iron and back track to the folds that mess up your alignment. Is it me or do these look like Egyptian headgear?

The Crown Napkin Fold Do

you want your dinner guests to feel like royalty but have no red carpet? Treat them like kings and give them all crowns! Then you can use this napkin to wipe the cheese out of that introduction.

This napkin folding design just doesn't work well without a little starch in the cloth, if it's sagging it's ugly so take your time and get it right. STEPS: 1.

Lay the napkin face-down in front of you.

2. Fold the napkin in half diagonally.

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

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3.Orient

the napkin so the open ends are pointing away from you

4. fold the right-corner up so that the point rests directly on top of the middle-corner. The edge of this new flap should lay on the center line of the napkin.

5. Repeat step four on the other side, bringing the left-most corner up to meet the middle-corner, creating a diamond shape

6.Fold

the bottom of the napkin up about 2/4’s of the way and press this fold down well.

8. Fold the smaller triangle down so the point rests on the near edge of the napkin. Press.

9. Curl the left and right sides of the napkin up so they meet in the middle and tuck one into the other

10 . Stand it up and tug at it where needed to even it up and round it out. If your napkins are too limp then

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think of starch as napkin viagra and make them good and stiff.

The Standing Fan Napkin Fold Elegant and decorative, this is a classic napkin folding technique. As usual, and iron helps but is not necessary

STEPS: 1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end towards you.

3. Fold the napkin like an accordion starting at either narrow end. Leave one end with 2-3 inches of unfolded napkin to support the standing fan.

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4. Fold the napkin in half with the accordion folds on the outside.

5. Grasp the unfolded corners where they meet on the open and fold them in diagonally, tucking them under the accordion folds.

6. Open it and stand it up. A beautiful fan for a beautiful dinner

The Rose Napkin Fold (Napkin folding for wine glasses or soup under liner) Despite looking fairly elaborate, this fold is an easy one, and it can be done with almost any variety of napkin. Display small bowls or glasses on top of these, or use them as novelty cocktail napkins. STEPS:

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1. Lay the napkin face-down in front of you.

1. 2.

2.Fold the two right corners of the napkin in so the tips rest at the center.

3. Fold the remaining two corners of the napkin in so the tips meet with the last two in the center

4. Once again, begin folding the outer corners in so they meet at the center

5. Once all of the tips are folded you are left with a square about 1/4 the size of the unfolded napkin.

6. Flip it over.

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7. Fold the corners in so they meet in the center and then place something sturdy in the center, or hold it with your fingers.

1.

8.While maintaining downward pressure in the center of

2.

the napkin, reach underneath each corner and pull out

3.

the flaps to create petals.

9. Remove the center weight and your rose should look as pictured here.

The Candle Fan Fold Sometimes you just need something a little different. The candle fan stuffed into a goblet mug is very different. The larger the napkin that you use is, the longer the 'candles' will be.

or

STEPS: 1.Lay the napkin face-down in front of you. 2. Fold both sides in so they meet at the center. Press

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the folds down well.

3. Take each of the four corners (now sitting at the center of the far and near sides) and fold them out diagonally, pivoting at the center of the napkin as shown.

4. Starting at one end, tightly roll the napkin half way along its length. The tighter the better

5. Accordion-fold the other side of the napkin and gather it together.

6. Fold the napkin in half with the roll in the middle.

7. Place it into your goblet of choice and you're done! Mmmmmm, nothing like a crappy blue napkin to demonstrate with, eh? Larger ones look much nicer

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The Diamond Napkin Fold Got some really limp napkins and want something nice to make without eating up too much time? Then this one's for you, if you're using thick/stiff napkins then an iron will help.

STEPS: 1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end toward you.

3. Fold the napkin into quarters

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4. Fold the top-most layer of the napkin in half diagonally - up and to the left.

5. Fold the next layer of napkin diagonally up and to the left, stopping slightly before the last fold to create an even, staggered effect

6. Repeat by folding up the next layer of napkin to a point just before the last one.

7. And one last time with one last layer. Keep them as uniform as you can

8.Now fold both sides of the napkin under and in to create an even, staggered diamond effect on the napkin. Press it down as flat as possible and you're ready for guests within 60 seconds TULIP NAPKIN FOLD Here's another beautiful napkin fold that is easy and pretty. Step 1

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Fold the napkin in half on the diagonal Step 2: Holding the bottom center point fairly flat, form a center

Step 3: Still holding the bottom center point fairly flat, form 2 side pleats. Tip: Have the napkin ring ready. pleat.

Finished Fold Insert the bottom into the napkin ring. Place on your table and adjust the folds.

CUFFED ROLL NAPKIN FOLD This napkin fold is simple and takes up little space on a holiday table.

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Step 1: Lay the napkin out flat on the diagonal.

Step 2: Fold the bottom half up so the fold is at the bottom.

Step 3: At the bottom edge, fold under about 1-2", toward the back.

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Step 4: At one side begin rolling the napkin

Step 5: Continue rolling all the way across.

Step 6: At the back, secure the left point into the folded cuff.

Finished Fold Turn the napkin over for the finished fold.

SELF CHECK 1.1-2

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Identify at least five napkin folding and its procedures

ANSWER KEY 1.1-2 1.Bishop’s Hat 1. Fold napkin bringing top to bottom.

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2. Fold corners to enter line. 3. Turn napkin over and rotate ¼ turn. 4. Fold bottom edge up to top edge and flip point out from under top fold. 5. Turn left end into pleat and forming a point on left side. 6. Turn napkin over and turn right end into pleat forming a point on right side. 7. Open base and stand upright 2.Pyramid 1. Fold napkin in half diagonally. 2. Fold corners to meet top point. 3. Turn napkin over and fold in half. 4. Pick up at center and stand on base of triangle. 3.Fan 1. Fold napkin in half. 2. Make ½” accordion pleats, starting at bottom. 3. Fold in half with pleating on the outside. 4. Fold upper right corner diagonally down to folded base of pleats and turn under edge. 5. Place on table and release pleats to form fan. 4.The Rose 1. Fold all 4 corners of open napkin to center. 2. Fold new corners to the center. 3. Turn napkin over and fold all 4 corners to center. 4. Holding center firmly, reach under each corner and pull up flaps to form petals. Reach between petals and pull flaps room underneath. 5.The Crown 1. Fold napkin in half diagonally 2. Fold corners to meet at top point. 3. Fold bottom point 2/3 way to top and fold back onto itself. 4. Turn napkin over bringing corners together, tucking one into the other. 5. Peel two top corners to make crown. 6. Open base of fold and stand upright.

TASK SHEET 2.1-1 Title: Performance Objective:

SET

Napkin Folding Given table napkins, you must be able to fold different fold of napkin at least 10 for 2 minutes.

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Supplies :

Table napkins

Equipment :

Tables, china wares and glass wares

Steps/Procedure: 1. Proceed to your assigned table 2. Gather table napkins 3. Fold 10 different table napkin folding Assessment Method: Performance Criteria Checklist

Performance Criteria Checklist for Task Sheet 1.2-1 Trainee’s Name__________________________

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Criteria

YES

NO

1. Are the napkin fold sharp? 2.Does the table napkin folding contains variety of folding styles 3. Does the table napkin folding follows according to instruction or steps in the information sheet. 4. Is there creativity in the napkin folding.

INFORMATION SHEET # 1.1-3 Flower Arrangement Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to arrange bouquet and center piece or corsage.

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No matter what kind of flower you choose, or where you find it, each flower has its own individual characteristics, its own personality. Like people, some kinds of flowers get along better together than others. To know which ones get along best, you’ll first need to get acquainted with flowers as individuals or families. A good place to begin learning the art of flower arranging is to choose a single flower in season and let it direct you. Put it in a bottle or glass with few sprigs of green. Enjoy its solitary shape, its color. Learn from it. A mass of flowers gives you a decoration; a single flower gives you an education. As long as the stems can reach the water and the flowers can keep their heads above it, these spontaneous arrangements will survive as beautifully as the most elaborate floral creations. Once the flowers have taught you about themselves, you’ll want to relate to them in your own personal way by creating arrangements. Putting flowers together attractively is a satisfying, creative experience. Beauty lasts only as long as the memory will hold it, but the opportunities to create again are never – ending. Creating a beautiful arrangement of flowers is also one of the nicest things you can do for yourself or for a friend. With a little knowledge of the fundamentals, you can do it.

HOW TO ARRANGE FLOWERS: Step One: Using the knife, cut floral foam to fit the container. Leave enough open space inside the container to allow you add water without spilling. Step Two: Soak foam in preservative solution.

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Step Three: Set the wet foam in the container and tape it down if the arrangement will be a heavy one or if it is to be transported to somewhere. Step Four: cover the foam and the edges of the container with green. Step Five: Working with one type of flower at a time, arrange a circle of flower around the edge of the container. Stem should glide easy to the wet foam. If they don`t, poke holes into the foam with a pointed tool. Holes should be big enough to admit stems. Foam will not support the stems if the holes are too big. Step Six: insert a few more flowers in the center, trying to achieve a dome effect that looks like daisies growing on hill. Step Seven: Repeat step five and six with additional colors and kinds of flowers, one at a time, to create an even distribution of color and flower shapes. Step Eight: Add small-flowered filler or greens between principal flowers. This step is important to make the best use of every flower in the bouquet. It keeps the blooms separated so they don’t crush one another, helps provide good air circulation to keep blooms fresh longer, and helps create the illusion of many flowers where there are only a few. Step Nine: Fill the container with preservative solution.

DIFFERENT FLOWER ARRANGEMENT Wedding Bouquet You will need:  Roses or flowers of your choice

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       

Flower cutters Ribbon A few straight sewing pins A clean vase Room temperature water Floral food antibacterial Floral tape Clear set, or hairspray if none is available

Choose Wedding Bouquet Flowers Choose your roses carefully – a rose in the bud stage with unblemished petals and straight stems are best. Pick flowers that are complement your wedding colors. They do not have to be a direct match. Trim and Prepare the Flowers Cut I inch from the bottom of each stem and remove all of the leaves, thorns, and greenery. Place the flowers into a clean vase with room temperature water and plant food antibacterial – leave the flowers in the vase for 4 hours to become fully hydrated. Form the Wedding Bouquet To form the bouquet, begin with the most opened flower as your center point and place three flowers around the edges of the center flower. Tape the stems of the first four flowers with your floral tape. Use the same binding point at all times. Place the next three flowers in the spaces left between the flowers. Tape the stems together, squeeze them, and repeat this process until you have achieved the required size of your bouquet. Wrap the Flower Stems Once all your stems are tape together, wrap the stem of the arrangement with a non-wired ribbon that goes along with your wedding party. Make sure to cover all of the floral tape. Go all the way down, see if you need extra coverage, and possibly work your way back up. Secure the ribbon with the ball headed straight pins at the bottom and the top of the ribbon. Place pins in upward, pushing them towards the top of the flowers.

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Once all your stems are taped together, cut the bottoms of the stems, leaving enough room for approximately a fist and a half measurement. Spray the Wedding Bouquet To keep the arrangement liking fresh, spray your arrangement withy Crowning Glory or clear hairspray if you have any. This is the perfect wedding bouquet to make your day sparkle.

SAMPLE FLOWER ARRANGEMENTS

FLOWERS BY OCCASION EQUIPMENT  1 scissor  1 cutter  1 glue gun DIRECT MATERIALS/SUPPLIES

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       

1 dz. Assorted fresh flowers 1 dz. Assorted fresh leaves 1 roll floral tape 2 bricks floral foam 1 dz. Bamboo sticks 2 pcs. Flower vase/clay pot 1 roll strings/wires 1 roll ribbons/lace

PROCEDURES Bouquet: 1. Attached the stick to the foam and secure it by using a plastic string. 2. Soak the floral foam in water with sugar or chlorine till it stops to bubble. 3. Cover the stick with floral tape, hiding the string. 4. Arrange the fresh flowers in an arc share or dome like. 5. Insert some fresh leaves and Angel’s Breath fresh flowers to highlight your arrangement. 6. Attach the doily using a glue gun. 7. Make two ribbons using the wires and attach it to the stick below the doily. 8. Cover the stick with a floral tape, covering the wires. Topiary: 1. Insert the wire 2 pieces of mums stem in a dome-shaped foam and secure it with string (topiary form). Soak foam in water till it stops to bubble. 2. Put the soaked floral foam in the bottom of the clay pot then place topiary form in. 3. Cover the topiary with Formosa and the foam between the topiary and the pot. 4. Arrange the mums in a ball-like shape. 5. Arrange flowers at the bottom. Corsage Making: 1. Cut the head of the flower, leaving ¾” stem. Insert the end of a stem wire vertically into the base. 2. Loosely wrap the wire around the full length of the stem in a spiral. Cover the stem and wire with floral tape.

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3. After wiring the flower head, add the fillers and greens to the flower by flower by wrapping them together using florist’s wire. Always add the filler first to surround the flower and the foliage last to frame it in. 4. Cut excess wire off after wrapping around trice. This keeps the cluster from getting to heavy. 5. Attached the florist bow by wiring. Cover the stem with floral tape. Attach the safety pin.

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SELF CHECK 1.1-3 Fill in the blanks: Identify the terms which makes the statement correct. 1. Each flower has its own individual _____________and personality. 2. A mass of flowers gives you a decoration; a single flower gives you an_________________. 3. As long as the stems can reach the water and the flowers can keep their heads above it, these ______________will survive as beautifully as the most elaborate floral creations. 4. Once the flowers have taught you about themselves, you’ll want to relate to them in your own________ by creating arrangements. 5. Putting flowers together attractively is a____________, creative experience. 6

– 7. Beauty lasts only as long as __________the will hold it, but the__________ to create again are never – ending.

8.9.

Creating a beautiful _________ of flowers is also one of the nicest things you can do for yourself or for a friend. With a little knowledge of the__________, you can do it.

10. Using the ______, cut floral foam to fit the container

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ANSWER KEY TO SELF CHECK 1.1-3 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. knife

Characteristics Education spontaneous arrangements personal way satisfying memory opportunities arrangement fundamentals

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TASK SHEET 1.1-2 Title: Performance Objective:

Supplies :

Flower Arrangement Given different flowers, you must be able to arrange bouquet Flowers, scissors, flower foams, vase, stick, tape, glue gun

Equipment :

Tables

Steps/Procedure: 1. Attached the stick to the foam and secure it by using a plastic string. 2. Soak the floral foam in water with sugar or chlorine till it stops to bubble. 3. Cover the stick with floral tape, hiding the string. 4. Arrange the fresh flowers in an arc share or dome like. 5. Insert some fresh leaves and Angel’s Breath fresh flowers to highlight your arrangement. 6. Attach the doily using a glue gun. 7. Make two ribbons using the wires and attach it to the stick below the doily. 8. Cover the stick with a floral tape, covering the wire Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist for Task Sheet 1.1-2 Trainee’s Name__________________________

Date ________________

Criteria

YES

NO

1. Is the stick attach to the foam and secure using a plastic string? 2. Is the floral foam soaks in water with sugar or chlorine till it stops to bubble? 3. Is the stick cover with floral tape, hiding the string? 4. Is the fresh flowers arrange in an arc share or dome like? 5. Do some fresh leaves and Angel’s Breath fresh flowers insert to highlight your arrangement? 6. Is the doily attaches using a glue gun? 7. Are the two ribbons attach to the stick below the doily? 8. Is the stick cover with a floral tape, covering the wire?

INFORMATION SHEET 1.1-4

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Table Skirting Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to skirt table.

Table skirting refers to the cloth that forms the border or runs along the edge of the table. These make a great difference in the presentation for the banquet, buffet, brunch or business meeting. There are various styles of pleats such as shirred, box, and accordion pleats color match the skirting to the tablecloth or choose contrasting colors to enhance the decor. Various techniques are used to embellish the fabric such as embroidery, appliqué work, printing and hand-painting. These have numerous patterns to offer unique grace and include paisleys, floral, animals, geometrics and abstract prints. Fabrics 100% polyester is a versatile choice for many manufacturers for fabricating skirting for tables, counters, stages and any other custom application. Polyester knit is a rich looking fabric that has the appeal of satin, without all the care and maintenance headaches. Poly-satin has been developed as a low-cost alternative to the traditional rayon taffeta decorating fabric. Linen fabric is typically used in more formal areas such as banquets, meeting rooms, and offices. All skirting fabrics are machine washable and dryable.

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Today, Snap-Drape table skirting is a practical system to enhance the presentation of top tables, receptions, buffets and displays. Hard wearing and machine washable, skirting are available in a large selection of fabrics, colors and headings. Skirting are attached to the tables using the unique Snap-Drape clips. Snap-Drape table skirtings are made to your measurements to suit your table set ups. Whether you require one skirt for a drinks table or several for a large buffet or top table, our system will give you a professional finish every time. SAMPLES OF DRESSED TABLES

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The

table

skirting can be sewn with a continuous length to easily attach to the table. The table skirting is an additional decorative accent on your table. The table skirting is made of various materials like cotton, linen, silk, satin and is usually available as: 

Shirred or gathered



Box-pleat skirting

Designs The highly elegant square, oblong or rectangular table skirting can be created in innumerable styles to provide grace. Decorative in nature, table skirting are available in a rich medley of color combinations and patterns to fit almost any kind of decoration. They are available in both traditional and modern designs that appeal to the buyers. Patterns Exquisite table skirting are a result of various techniques used to beautify the fabric such as embroidery, appliqué work, printing, hand-painting etc. These pleasing table skirting made of various materials have numerous splendid patterns to offer unique grace and include paisleys, floral, animals, geometrics and abstract prints. Cotton table skirting is very much in demand because they are washable and also durable. Usage Exclusive table skirting in cotton and other fabric have limitless usage. They can be used for registration tables, buffet lines meetings, weddings, formal get-togethers and banquets etc. All kinds of functions that plan to use tables also plan to use table-skirting. The entire table gets a very attractive appearance with the use of Table skirting.

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SELF CHECK 1.1-4 Fill in the blanks: Identify the terms which makes the statement correct 1. Exclusive table skirting in cotton and other fabric have __________ usage. 2. The entire table gets a very attractive ________ with the use of Table skirting. 3. Exquisite table skirting are a result of various __________ used to beautify the fabric such as embroidery, appliqué work, printing, hand-painting etc. 4. Decorative in nature, table skirting are available in a rich medley of color combinations and patterns to fit almost any kind of _____________. 5. _____________ refers to the cloth that forms the border or runs along the edge of the table

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ANSWER KEY TO SELF CHECK 2.1-4 1. Limitless 2. Appearance 3. Techniques 4. Decoration 5. Table Skirting

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TASK SHEET 1.1-4 Title: Performance Objective:

Table Skirting Given skirting cloth, you must be able to skirt buffet table

Supplies :

Skirting Cloths, pins, thumbtacks, tables

Equipment : Steps/Procedure: 1. Check the buffet table if it is in good condition. 2. Place the under liner or silence cloth. 3. Top with the top cloth and tack using thumb tacks on one side then stretch the top of the table then tack again on the other side. Same with the other two sides. 4. Determine the front of your buffet table. Work from the left to right starting from the back when skirting.. 5. Level the height o the skirt cloth from the floor with at least ¼ inch. Pin the other end of the cloth to the edge of the table in a downward manner. 6. When approaching at the side, get the center of the table and the quarter center then use the tape measure to get the width of your pleat with at least 3 inches wide and mark using a pin. 7. Stretch the cloth then pin on the marker, level with the end of the table then pin on the same marker. Do the same on the following marker. Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist for Task Sheet 1.1-3 Trainee’s Name__________________________

Date ________________

Criteria

YES

NO

1. Is the buffet table check if it is in good condition? 2. Is the table with under liner or silence cloth? 3. Does the table top with the top cloth and tack using thumb tacks on one side then stretch the top of the table then tack again on the other side. Same with the other two sides? 4. Is the front and center of your buffet table determined and work from the left to right starting from the back when skirting? 5. Does the height of the skirt cloth level from the floor with at least ¼ inch and pin the other end of the cloth to the edge of the table in a downward manner? 6. Do you get the center of the table and the quarter center when approaching at the side then use the tape measure to get the width of your pleat with at least 3 inches wide and mark using a pin? 7. Do you stretch the cloth then pin on the marker, level with the end of the table then pin on the same marker and the same on the following marker? 8. Is there creativity and impact?

INFORMATION SHEET 1.1-5

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Prepare the Dining/Restaurant Area before the Service. Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to prepare the dining/restaurant area before the service. As a waiter, it is your specific duty to look after the necessary preparations before the start of operation. The conscientious waiter has everything ready at a place, easily accessible at the time when it is needed. a. b. c. d. e. f. g. h.

Service stand must be clean and in best order. It must be fully stocked before service and must be presentable at all times. A good service stand should have no doors, as doors slow down the service. The supply must be arranged so that most frequently used items are in front of those less frequently used to make job easier. Condiments must be clean and fully filled especially during service period. Tables and chairs are in their proper position and aligned according to floor plan. There are not shaky or damaged tables and chairs. Table edges and corners follow a straight line; chairs are evenly spaced.

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SELF-CHECK 1.1-5 Fill in the Blanks: Fill in the blank with the correct word or set of words to complete the sentence. Write your answer on a separate sheet of paper. 1.2.

__________ and __________ should be aligned according to the floor plan.

1

A __________ must be clean and fully stocked before the service.

2

The __________ waiter has everything ready at a place, easily accessible at the time when it is needed.

3

__________ requires the use of appropriate serving equipment and utensils.

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ANSWER KEY TO SELF CHECK 1.1-5

1. Tables 2. Chairs 3. Service Stand 4. Conscientious 5. Quality Service

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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. Coffee 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 buffet 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

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CONDITIONS: Students/Trainees must be provided with the following: 1. WORKPLACE LOCATION 2. EQUIPMENT • Table • Chairs 3. TOOLS, ACCESSORIES AND SUPPLIES • Service Wares - Glassware - Flatware - Dishware - Hollowware 4. TRAINING MATERIALS • Learning Packages ASSESSMENT METHODS: 1. Demonstration 2. Interview 3. Portfolio Written Test

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Learning Experiences PREPARE AND SET-UP TABLES Learning Activities 1. Read information sheet 2.2-1 on prepare and set up tables using the different styles of table service 2. Answer Self Check 2.2-1 3. Read Information sheet # 2.2-2 “Replace Table Cloth and/or Placemats” 4. Answer self-check 2.2-2 5. Perform Task sheet 2.2-1 (Replace Table Cloth)

Special Instructions

Compare your answer to the answer key 2.2-1

Compare your answer to the answer key 2.2-2 Evaluate your own work using the Performance criteria Present your work to your trainer for evaluation

Keep a copy of your work for the next activities 6. Read Information Sheet 2.2-3 on Provide and adjust Table Set-ups Suitable for menu choices in accordance with Hotel Standards 7. Answer self-check 2.2-3 Compare your answer to the answer key 2.2-3 8. Perform Job sheet 2.2-1 Evaluate your own work using the Performance criteria Present your work to your trainer for evaluation Keep a copy of your work for the next activities

INFORMATION SHEETS # 1.2-1

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Table Service Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to follow standard of table set The standard set up of restaurant and function rooms vary depending on the type of service and the requirement of the costumers. Fine dining usually require pre-set up of tables before service begins. This may not be practical for casual dining or cafeterias. For banquets, complete set-up is required before the start of a function in as much as the food is pre-ordered. Requirements for banquet set up are stated in an event order that is prepared by the banquet office. TABLE SETTING Learn the pattern of table setting in your restaurant and dress tables according to instructions. In case of doubt, check with the dining room hostess or head waiters. TYPES OF SERVICE 1. FRENCH SERVICE This is formal type of service originated for European nobility and presently enjoyed by a few who can afford the time and expenses of meals served in this manner. French Service Employees: a.

Two waiters cooking together to serve the meal i. Chef De Rang (for experienced waiter) seats the guest when a captain is not present; takes the order; serves the drink; prepares some of the food with flourish at the guest’s table and presents the check for payment. ii.Commis de Rang (assistant) takes the order from the chef de rang to the kitchen; picks up the food and carries it to the dining room; serve the plate as dished by the chef de rang; clears the dishes and stands ready to assist when necessary.

b.

A captain waiter to seat guest

c.

A wine steward to serve wine

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The French Service has the following Features:  It signifies luxury and is distinguished by the fact that the food is cooked or completed at a side table in front of the guest.  The food is brought from the kitchen to the dining room on heavy silver platters carefully arranges and garnished suitably and placed on a rolling cart called a Queridon.  A small stove called a rechaud is used to keep the food warm.  The food is completed by cooking, deboning, slicing and garnishing as necessary and serve to the guest.  The food is first presented to the host by viewing, then to his guest of honor.  All food is served and cleared from the right side of the guest except for butter, bread and salad, which should be placed to the left side of the guest.  If a party is of outstanding guest, salads are usually mixed or prepared at the salad table or on a salad cart by the Captain waiter who makes the ritual on it.  Assorted pastries are presented on a large tray or from a cart with glass cover or drawer.  The service requires side tables and carts to perform correctly.  Soiled dishes are cleared only when all guest have completed their meals.  Finger bowls, of warm water with rose petals, or lemon slice in them, are served with all finger foods, such as chicken and lobsters and at the end of the meal.  The bowl is placed on a doily on a small plate called an under liner and place with a clean napkin in front of the guest. FINGER BOWL – is served with the courses mentioned above not afterwards. When a guest eating lobsters with his fingers suddenly wishes a sip of wine he washes his fingers before touching the glass. If possible, place the finger bowl in front of the plate. An additional finger bowl is always served at the end of any complete meal in French Service and is placed directly in front of a guest with fresh napkins. 2. RUSSIAN SERVICE

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The principal technique of Russian Service is that every food item is brought into the dining room, not on a plate as American Service, but on silver platter from which it then is served by the waiter to the guests’ plates which have been previously placed before the guests. Since all work can be done by one waiter, Russian Service has a good advantage over French Service, for which two waiters are needed. Russian Service is a combination of French and American service due to the following features:  It is very normal and elegant.  The guest is given considerable personal attention.  It employs the use of heavy service ware.  Table setting is identical to French set-up.  Only one waiter is needed to serve the meal.  The food is fully prepared and pre-cut in the kitchen.  Chafing dishes must be used for some food with direct plating of other.  Soups are sometimes served from soup tureens but in most cases, soup dishes or cups are readily filled in the kitchen then placed before the guest.  The Waiter picks up the platters of food and heated plates from the kitchen and carries them to the dining room on a large tray which he places on a side stand.  The hot plates are set in before the guest from right side of the guest with the waiter’s right hand.  The food is serve directly from the silver platter from the left side of the hand picking or dishing out the food to the hot plate of the guest.  The waiter continues serving counterclockwise around the table and then returns the unserved food to the kitchen.  Side salads are usually plated in the pantry.  Finger bowls and napkin are served with the meal.  Hot rolls are offered from a cart or large basket.  Soiled dishes are cleaned when all guests have completed their meal.

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3. AMERICAN SERVICE This is formal than French, Russian or English and is the most prevalent style in restaurants.  Food is dished up on plates in the kitchen and place before the costumer who may want coffee served with the meals.  Except for salad and bread and butter, most of the food is placed on an entrée plate.  Only one waiter serves the meal.  Food is served from the left of the guest, beverage from the right and soiled dishes are cleared from the right.  This service is fats, inexpensive and can be readily learned by non professional waiters with a minimum of training. AMERICAN TABLE SETTING In setting up the table for an American Service, place: 

A “silencer” cloth (piece of felt or foam rubber) on the bare table.



A sugar bowl, salt pepper shakers and normally an ashtray on the table for each two guests. For tables of more than six, service for every three persons may be sufficient.



Some restaurants put a “top cloth” over the table cloth and change only the tope when the guest leaves. Before stripping a table for re-setting, the waiter should always obtain a clean table cloth.



Finally, place the “covers” on the table. This is each guest’s plate, silverware, glass and serviette.

4. BUFFET SERVICE This is a type of service in which guest select their meal from an attractive arrangement of food on long serving tables. The guests either help themselves or are served by the chef’s standing behind the buffet tables. Usually the service combine both type: the guests

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select the relishes, salads and vegetables themselves, and the meat is carved to the guest by the chefs.

SAMPLE OF A BUFFET SET UP

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SAMPLES OF TABLE SET UP

TABLE SET UP PROCEDURES STEPS

PROCEDURES

RATIONALE/ ADITIONAL INFORMATION

PRE SET-UP (Before order is taken) Observe the following: A la carte Breakfast 1. Check the condition and cleanliness of all tables and chairs.

2. Check the cleanliness and condition of service equipment before they are set up.

Tables and chairs are in their proper position; are aligned according to floor plan; There are no shaky nor damaged This is important to ensure the tables or chairs; safety of guests and to prevent accidents. Table edges and corners follow straight line; chairs are evenly spaced Have damage items replaced. Pay attention to the following: Dirty utensils can be a source of  All china wares, silver wares and bacterial contamination. glasses are immaculately clean and free of finger marks and stains. Damage and chipped wares can  There are no chipped wares.

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 Salt and pepper shakers as well as sugar and cream containers are properly filled.

used.

 Linens and napkins are clean and free of dirt and stains. 3.Set-up the placemats (if one is used) 4. Collect all silver wares to be set up on the tables.

Place it at the center of the cover. Place them in a bar tray or wrap them inside a clean cloth napkin. Never carry them with bare hands.

5. Lay down the silver Place dinner fork on the left, dinner wares on the cover. knife on the right. Hold them by the handle not by the tines.

6. Set-up the folded Position it on the top of the napkins placemat or the show plate (whichever is used) 7. Set-up the water As a rule, on the top of the dinner goblet. knife, at a distance of ½ inch. Glasses and beverage items are to be set up on the right for it to be conveniently reached by the guests. 8. Set-up the Place them at the center, beside the condiments. flower vase.

Make sure it is clean and free of foul odor. This will protect the cutleries from bacterial contamination. Finger marks can also be avoided. Place cutleries on the side where they could be conveniently reached. Whatever is used by he right hand should be placed on the right side and what is used by the left hand should be placed on the left side.

Handle goblets by the stem and tumblers by the base.

This makes it more accessible for everyone in the table.

9. Set-up the bred plate.

Place it on the left side of the fork Make sure the logo is when square or a rectangular table is positioned on the top center. used; or on the top of a fork if a round table is used. 10. Set-up the cups and Place them on the right side of the saucers. cover, with a handle on a 5 o’clock position. STEPS PROCEDURES RATIONALE/ ADDITIONAL INFORMATION FOR LUNCH/DINNER Same set-up as in breakfast except the following modifications:

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 No cup, saucer, sugar and creamer To avoid overcrowding the are to be pre-set on the table. table, this should be set-up only These items will be set-up before at the end of the meal-before the coffee/tea is served (if a coffee is serve (if coffee is ordered). coffee/tea is ordered) 

Under liner/show plate must be set up on the center of the cover.

This will serve as under liner for starters like appetizers, soups and salads. 11. Once the guest has Check the order and place To avoid the blending of given his order, additional cutleries like a: flavors, set-up a separate complete the set-up. *soup spoon if a soup is ordered, cutlery for each dish: *a salad knife and fork if there is no order salad, etc. The salad knife//fork must be positioned next to the dinner If an appetizer is ordered, set up an knife and fork. appetizer knife/fork or cocktail fork whichever is appropriate for the See the illustration next page. order. This should be placed on the right side at the outermost part of the cover. If soup is ordered, set-up the soup spoon on the right side, next to the appetizer knife or cocktail fork. Set up an additional salad fork if a side salad is ordered. If a dessert is ordered, set-up the tea spoon or fruit fork (whichever is appropriate) on the top of the cover. Place the tea spoon/fork on the If there is an order of wine, set up top of the cover, parallel to the the appropriate wine glass on the coffee /tea teaspoon right side, beside the goblet

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SELF CHECK 1.2-1 1. Identify the different kinds of table setting. 2. Explain the differences between the table service by giving its definition and how service is being done. a. b. c. d.

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ANSWER TO SELFCHECK 1.2-1 1.

breakfast, lunch and dinner

2. a. AMERICAN SERVICE - This is formal than French, Russian or English and is the most prevalent style in restaurants. Food is dished up on plates in the kitchen and place before the costumer who may want coffee served with the meals. b. BUFFET SERVICE - This is a type of service in which guest select their meal from an attractive arrangement of food on long serving tables. The guests either help themselves or are served by the chef’s standing behind the buffet tables. C.RUSSIAN SERVICE is a combination of French and American service. Food item is brought into the dining room, not on a plate as American Service, but on silver platter from which it then is served by the waiter to the guests’ plates which have been previously placed before the guests. d. FRENCH SERVICE - This is formal type of service originated for European nobility and presently enjoyed by a few who can afford the time and expenses of meals served in this manner. The food is brought from the kitchen to the dining room on heavy silver platters carefully arranges and garnished suitably and placed on a rolling cart called a Gueridon.

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INFORMATION SHEET 1.2-2 REPLACE TABLE CLOTH AND/OR PLACEMATS Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to know how to replace soiled table cloth or placemats. Once the tablecloth/placemat is soiled, replace it immediately with a ne one. Remember that after the function, changing of tablecloth/ placemat is a mjust, though it is still looks clean and fresh. Tablecloth/placemat should be washed immediately and dried under the sun most especially to prevent foul odor. Tablecloth/should be well pressed before placing it on the table to look fresh and clean and be attractive. The proper placements of linens contribute much to the cleanliness and attractiveness of the whole set up. STEP IN DRESSING A TABLE 1. Get a clean and spotless table cloth with a size that fits the table. Holding them between thumb and the first finger.

2. Hold the cloth open towards you, let the centerfold run straight at the middle of the table

3. Make sure that the table top is fully covered. Also see to it that the cloth is laid down such that the edges hang evenly on each side of the table.

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SELF-CHECK 1.2-2 True or False : Identify if the sentences below is true or false. Write your answer on a separate sheet of paper. 1.Hold the tablecloth between your thumb and your first finger 2.You may use spotless table cloth with a size that fits the table. 3. When laying the table cloth, make sure that the table top is fully covered. 4. Once the table cloth is soiled, do not replace it immediately. 5. The proper placements of linens contribute much to the cleanliness and attractiveness of the whole set up.

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ANSWER KEY 1.2-2 1.True 2. True 3. True 4. False 5. True

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TASK SHEET 1.2-1 Title: Performance Objective:

Supplies : Equipment : 1. 2. 3. 4. 5.

Replace table cloth Given new cleaned table, table cloths and placemats, you must be able to dress the tables in order that it will be used for next service.  Table cloth   Pins  Thumbtacks Tables and chairs Steps/Procedure:

Proceed to your assigned table Check the table for any dirt’s, such as dust , staple wires, thumbtacks. Clean and Remove the dirt’s Change the table cloths Secure the table cloths

Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist for Task Sheet 1.2-1 Trainee’s Name__________________________

Date ________________

Criteria

YES

NO

1. Is the table check for stability? 2. Is the table clean? 3. Is the table dress with uniformity and balance promptly? 4. Does the materials tools that are not used store?

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INFORMATION SHEET 1.2-3 Provide and Adjust Table Set-Ups Suitable For Menu Choices In Accordance With Hotel Standards Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to adjust the table set-ups based on the menu choices. Table setting refers to the way to set a table with tableware such as eating utensils and dishware for serving and eating. The arrangement for a single diner is called a place setting. Place setting Informal settings Informal settings generally have fewer utensils and dishes but use a stereotyped layout based on more formal settings. Utensils are arranged in the order and the way a person will use them. Usually in Western culture, that means that the forks, bread plate, spreader, and napkin are to the left, while knives, spoons, drink ware, cups, and saucers are to the right, although the left-right order is reversed in a minority of countries. Formally, in Europe, Mexico, Argentina and Philippines, the cup and saucer will not be placed on the table until the very end of the meal.

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Formal A formal table setting Utensils are placed about one inch from the edge of the table, each one lining up at the base with the one next to it. Utensils on the outermost position are used first (for example, a salad fork and a soup spoon, then the dinner fork and the dinner knife). The blade of the knife must face toward the plate. The glasses are positioned about an inch from the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.

The general rule with utensils is to start from the outside of your place setting, and work your way toward the service plate (the main meal plate): soup spoon first, then fish knife and fork, then service knife and fork.

The Traditional Complete Set-Up

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OTHER TYPES OF TABLE SETTING B C BREAKFAST A

D

Serviette Flower(napkin) vase on Service the center of theSoup tablebowl on plate Bread and butter plate with butter knife plate  Salt and E pepper shaker Fbeside the flower G H Water glass Red wine Fish fork vase White wine  Dinner knife and fork with the knife on the right and fork on the left I napkin on the center J L  Folded of the coverK Dinner Fork Salad fork knife Fish knife  Water glass on the right side of Service the cover, M N on top of the dinner knife Soup spoon Dessert spoon .  Coffee cup and saucer on the right side of and cake fork the cover  Bread plate and butter knife on the left side beside the dinner fork. 

LUNCH

    

Flower vase on the center of the table Salt and pepper shaker beside the flower vase Dinner knife and fork with the knife on the right and fork on the left Water glass on the right side of the cover, on top of the dinner knife Folded napkin on the center of the cover

DINNER

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     

Flower vase on the center of the table Salt and pepper shaker beside the flower vase Dinner knife and fork with the knife on the right and fork on the left Folded napkin on the center of the cover Water glass on the right side of the cover, on top of the dinner knife side beside the dinner fork. Show plate and under liner at the middle of the cover

COMPLETE SET UP FOR A SET MEAL

SET UP: 1. Fish Knife (right) and Fish Fork (left) 2. Salad Fork (left) beside the dinner fork 3. Dinner Knife (right) and Dinner Knife (left) nearest to the show plate 4. Show plate or underliner 5. Salad Knife (right) beside the soup spoon 6. Soup Spoon (right side) 7. Red Wine Glass – top of the dinner knife 8. White wine glass – top of the fish knife 9. Goblet on top of the red wine glass 10. Champagne Glass 11. Fruit Fork for fruit dessert – top of showplate 12. Teaspoon for coffee – top of showplate 13. Bread Plate with Butter Spreader

SET UP OF BUFFET TABLE

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Legend: 1. Cold Dishes – Appetizer, Salad and Cold Platters 2. Cold/ Salad Plate for Cold Dishes 3. Serving Spoon and Fork for Cold Dishes 4. Soup Bowl for the Soup 5. Hot Dishes, arranged in proper sequence 6. Dinner Plate for Hot Dishes 7. Dessert 8. Dessert Plate SELF-CHECK 1.2-3 Direction: Draw and label the Complete Set Up For a buffet and traditional in a separate sheet of plain and clean paper.

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ANSWER TO SELF-CHECK 1.2-3 SET UP OF BUFFET TABLE

Legend: 1. Cold Dishes – Appetizer, Salad and Cold Platters 2. Cold/ Salad Plate for Cold Dishes

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3. 4. 5. 6. 7. 8.

Serving Spoon and Fork for Cold Dishes Soup Bowl for the Soup Hot Dishes, arranged in proper sequence Dinner Plate for Hot Dishes Dessert Dessert Plate

The Traditional Complete Set-Up

B

C

D

A Serviette (napkin) Service plate E F Water glass White wine I Dinner Fork M Soup spoon

Soup bowl on plate Bread and butter plate with butter knife G H Red wine Fish fork

J K Salad fork Service knife N Dessert spoon . and cake fork

L Fish knife

JOB SHEET LO1.2-3 Title: Performance Objective:

Supplies : Equipment :

SET

Perform Different Table Setting Given all the needed service wares you must be able to create at least 3 table settings.  Flatware  Silverwares  Glassware  Hollowware Tables, Chairs, Cloths, and Trolley Steps/Procedure:

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1. 2. 3. 4. 5. 6. 7. 8.

Checks the condition of different service wares Collects all the service wares need for table setting Bring and arrange all service wares in the station Checks tables and chairs Clean and skirt table Set up the service wares depend on the type of set up given by the instructor. Double Check the set up Present the set up to the Head waiter for checking

Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist for Job Sheet 1.2-1 Trainee’s Name__________________________

Date ________________

Task: Perform Different Table Setting Criteria

YES

NO

1. Are the service wares serviceable? 2.

Are the service wares transport from pantry to station using appropriate trays or trolley with cover?

3. Are the service wares arranges and stacks in the station properly for a pass and safe service 4.

Are the tables set ups perform based on standard operating procedures required by the headwaiter.

5. Is the proper handling of tools and equipment observe? 6. Do you wear proper personal protective equipment in setting up to avoid direct contact with the service wares? 7. Do you washes hands before performing the set-up.

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CLOSE DOWN RESTAURANT/DINING AREA CONTENTS: 1.Safety practices in resetting the table 2. Storing service equipment ASSESSMENT CRITERIA: 1.Equipment were stored and/or prepared for the next service in accordance with establishment procedures 2.Restaurant/dining area was cleared, cleaned or dismantled in accordance with establishment procedures and safety requirements 3.Re-set tables correctly for the next service in accordance with procedures and requirements 4.Services was reviewed and evaluated with colleagues identifying possible improvements CONDITIONS: Students/Trainees must be provided with the following: 1. 1.WORKPLACE LOCATION 2. 2.EQUIPMENT • Table • Chairs 3. 3.TOOLS, ACCESSORIES AND SUPPLIES • Service Wares - Glassware - Flatware - Dishware - Hollowware 4. 4.TRAINING MATERIALS • Learning Packages ASSESSMENT METHODS: 5. Demonstration, Interview, Portfolio, Written Test

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Learning Experiences CLOSE DOWN RESTAURANT/DINING AREA Learning Activities Special Instructions 1. Read Information Sheet 1.6-1 on health and sanitation practices. 2. Answer Self-Check 1.6-1 Compare your answers with the answer key. 3. Perform Task/ Job Sheet 1.6-1 Evaluate your own work using the Performance Sanitize tables, chairs and criteria waiters station Present your work to your trainer for evaluation Keep a copy of your work for the next activities 4. Read Information Sheet 1.62 on storing service equipment. 5. Answer Self-Check 1.6-2 Compare your answers with the answer key. 6. Perform Task/ Job Sheet 1.6-2 Evaluate your own work using the Performance store service equipment correctly criteria Present your work to your trainer for evaluation Keep a copy of your work for the next activities

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INFORMATION SHEET 1.6-1 Sanitize Tables, Chairs and Waiters Stations Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to use and maintain dining equipment and health and sanitation practices. The waiter’s responsibilities do not end with the departure of the guests. When the guests have left, the tables and service areas must be cleared of used and soiled items and the tables prepared for use again. Cleanliness of the table should be maintained at all times. When everyone at the table has finished eating, the soiled dishes should be immediately removed like chinaware, flatware, glasses, condiments and ashtrays. Please recall your lesson in Checking and Preparing Service Equipment, Bussing and Clearing the Table. Again, quality service requires the use of appropriate serving equipment and utensils. Dining personnel must be familiar with the various equipment and supplies for dining service as well as their appropriate usage to prevent breakages and damages. SANITATION STANDARDS IN HANDLING SERVICE WARES 1. Set up and serve only the clean and sanitized glasses, cutleries, chinaware and other service equipment. 2. Equipment should not be exposed to contamination. Keep them in closed drawers or cabinets, not exposed to open air and dirt. 3. Food delivered for room service must be covered to avoid bacterial contamination.

4. All service equipment must be wiped-dry with clean wiping cloths to protect them from watermarks. The cloths used for this purpose must be segregated from other cloths and if possible color coded. 5. Handle glasses by the stem or base, cutleries by the handle.

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6. Underline bowls with a plate and never serve them with the finger touching the rim. 7. Avoid touching foods and cutleries with bare hands. Use a plastic scooper for serving ice, serving spoon and fork for dishing out foods. 8. Never hold/serve the toothpick, straw or napkin with bare hands. Protect them from bacterial contamination by serving them in wrappers or in their respective dispenser. 9. When serving additional cutlery or napkin, place them in a small plate to avoid direct contact with the hand. 10. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.

11. When setting up cutleries and glasses avoid leaving finger marks on them, by carrying them in trays or by placing them inside a cloth napkin. 12. Never serve food and cutleries that have fallen on the floor. 13. To protect food from contamination, keep them covered when they are not served immediately. 14. Wash and wipe dry food containers before using them. Here are the sanitation standards in handling service equipment. Some illustrations are also included.

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SELF-CHECK 1.6-1 Fill in the Blanks: Fill in the blacks with the correct word or set of words to complete the sentence. Write your answer in a separate sheet of paper. 1. All service equipment must be __________ with clean wiping cloths to protect them from watermarks. 2. To protect food from contamination, keep them _____when they are not served immediately. 6. 3. Handle stemmed glasses by the __________. 4. Equipment should not be exposed to contamination. Keep them in closed drawers or cabinets, not exposed to open air and d 5. When serving additional cutlery or napkin, place them in a __________ to avoid direct contact with the hand.

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ANSWER KEY TO SELF-CHECK 1.6-1 1. 2. 3. 4. 5. 7.

wiped-dry covered base closed drawers or cabinets inside cloth napkin

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JOB SHEET 1.6-1 Title: Performance Objective:

1. 2. 3. 4. 5.

Sanitize tables, chairs and waiters stations Given soiled tables, chairs and waiters station you must be able sanitize those service wares and equipment properly  Soap Supplies :  Water  Clean towel Equipment : Tables, Chairs and Waiters Station Steps/Procedure: Gather all materials and tools to be used in cleaning Clean , Sanitized and wiped dry tables Clean , Sanitized and wiped dry chairs Clean , Sanitized and wiped dry waiters station Return cleaning tools and materials to the storage rooms.

Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist for Job Sheet 1.6-1 Trainee’s Name__________________________

Date ________________

Criteria

YES

NO

1. Are cleaning agents and tools chooses correctly?. 2. Are cleaning and sanitizing of tables performed properly? 3. Are cleaning and sanitizing of chairs performed properly? 4. Are cleaning and sanitizing of waiters station performed properly? 5. Are the cleaning agents clean and stored correctly?

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INFORMATION SHEET 1.6-2 Storing Service Equipment Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to store service equipment properly. To maintain the cleanliness of the table, soiled dishes should be removed immediately of course based on the standard procedures in removing plates and flat wares. For main course plates maybe cleared as soon as the guest have finish eating. Try to be sure each guest is truly finish before clearing the plate to avoid bothering guest by asking them several times if they are through. A tray or a dish cart is an ideal tool to carry the supplies and cleaning materials needed to clear the table. Clear first flatware to the right of the guest, using right hand, picking up accompanying silver wares. Remove also side dishes such as sauce plate; continue to pick up empty wine bottle and condiments containers. Move gently and quietly. Do not rattle or make noise with plates or silver wares as you deliver them to the tray stand. Refill condiments and shakers ready for the next use, clean ashtrays, replace soiled table cloth/table napkin linen and reset table depending on the kind of service of the hotel or restaurant. After collecting all silverwares, flatware, glassware, cutleries and the likes, they must be placed in allocated storage areas. Pointers to be considered in storing of equipment. 1. Clean and wipe dry all equipment before storing them. 2. In sorting:  Scrape all left over by hand.  Sort dishes according to size.  Stack dishes in separate files  Cups and saucers should be inverted in racks.  Place silverwares in tray for pre-soaking: pre-soak glass, cream served 3. In Racking:  Rack dish according to size.  Do not overcrowd dishes, overcrowding results to poor cleaning and increase breakage.

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

Rack silver in special containers with their handles down. Do not overcrowd them. The ideal is 15 pieces per compartment.  Stack trays and wash them separately. 4. In handling clean dishes:  Handle dishes by the edge, cups and silver by the handle, stemmed glasses by the stem and tumblers by the base.  Keep the dish storage area clean at all times.  Keep dish rack away from the exit and the machine.

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JOB SHEET 1.6-2 Title: Performance Objective:

Supplies : Equipment :

Store Service Equipment correctly Given all clean and sanitized service wares, you must be able to sort, segregate and store those service equipment in their prescribed storage area.  Flatware  Silverwares  Glassware  Hollowware Storage Cabinet Steps/Procedure:

1. Gather all service wares 2. Sort and segregate service wares 3. Store service wares. Assessment Method: Performance Criteria Checklist

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Performance Criteria Checklist for Job Sheet 1.6-2 Trainee’s Name__________________________

Date ________________

Criteria

YES

NO

1. Are the service wares sorted and segregated properly? 2. Are the service wares handled correctly? 3. Are the cabinets /storage cleaned religiously? 4.

Are the service wares stored following the standards operating procedures?

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INSTITUTIONAL ASSESSMENT

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EVIDENCE PLAN Competency Standards Unit of Provide food and beverage service Competency Ways in which evidence will be collected Demonstr ation The evidence must show that the candidate….      

Prepared table appointments before setting the table Sanitized all pre-set equipment/utensils with sanitizing agent Wiped dry all sanitized equipments and free from spots and marks Checked for completeness, balance and uniformity, order, eye appeal and time lines of standard table set-up Lead customers toward table



Endorsed guests to captain or waiter and assist them in getting seated according to table allocation √ Presented menu and drink list



Taken and recorded orders accurately



Recommends and suggests guests’ with drink and meal selection Answered customer questions on menu items in accordance with enterprise policy Operated the ordering systems correctly in accordance with establishment procedures. Provided glass ware, service ware and cutlery suitable for menu choices and adjusted in

  

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

Written examin ation

Interview / Questionin g

√ √ √

√

√

√ √

√ √

√

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√ √

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√ √

√

√

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    

accordance with enterprise policy. Collected food and beverage collections from service areas correctly Food and beverage were served courteously in accordance with establishment standards and hygiene requirements. Served additional food and beverage at the appropriate times Cleared tables form crockery, cutlery, and glass ware at the appropriate time and with minimal disruption from customers. √√√ Handled guests’ complaints



Organized, presented and processed accounts in accordance with establishments procedure  Bid goodbye to guests and re-set table appointments correctly  Stored and/or prepared equipment for the next service in accordance with establishment procedures  Clean, cleared and dismantled restaurant/ dining area in accordance with establishment procedures and safety practices.  Re-set tables correctly for the next service in accordance with procedures and requirements  Reviewed and evaluated services with colleagues identifying possible improvements. Prepared by: Checked by:

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COMPETENCY BASED LEARNING MATERIAL -FOOD &BEVERAGE SERVICES NC II

√

√

√

√

√

√

√

√

√

√

√

√

√

√

√ √ √ √ √ √

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Date: Date:

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Demonstration Checklist Candidate Name: Assessor Name: Date of Assessment: Time of Assessment: Instructions for Demonstration: Materials and Equipment Service wares( China wares, flat wares, cutleries, glasses, condiments, tables and chairs, linens, table cloth, napkins, oval tray, bar tray, bus pan) Put a √ to show if the evidence is demonstrated During the demonstration of skills, did the candidate: Yes No N/ A  Prepared table appointments before setting the table  Sanitized all pre-set equipment/utensils with sanitizing agent  Wiped dry all sanitized equipments and free from spots and marks  Checked for completeness, balance and uniformity, order, eye appeal and time lines of standard table set-up  Lead customers toward table  Endorsed guests to captain or waiter and assist them in getting seated according to table allocation  Presented menu and drink list  Taken and recorded orders accurately  Recommends and suggests guests’ with drink and meal selection  Answered customer questions on menu items in accordance with enterprise policy  Operated the ordering systems correctly in accordance with establishment procedures.

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

Provided glass ware, service ware and cutlery suitable for menu choices and adjusted in accordance with enterprise policy.  Collected food and beverage collections from service areas correctly  Food and beverage were served courteously in accordance with establishment standards and hygiene requirements.  Served additional food and beverage at the appropriate times  Cleared tables form crockery, cutlery, and glass ware at the appropriate time and with minimal disruption from customers.  Organized, presented and processed accounts in accordance with establishments procedure  Bid goodbye to guests and re-set table appointments correctly  Stored and/or prepared equipment for the next service in accordance with establishment procedures  Clean, cleared and dismantled restaurant/ dining area in accordance with establishment procedures and safety practices.  Re-set tables correctly for the next service in accordance with procedures and requirements  Reviewed and evaluated services with colleagues identifying possible improvements. Candidate’s Demonstration was: Satisfactory

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PROVIDE FOOD AND BEVERAGE SERVICE INTERVIEW QUESTIONS Candidate’s Name: Put a check if the candidates answers are satisfactory Satisfactory or not 1. How will you handle guest’s complaints? 2. What are the different types of food service? Can you give the difference between each of them? 3. Explain the typical flow structure of service within a food and beverage service department. 4. What will you consider when you are giving suggestive selling? 5. Why is it important for a dining personnel /waiter to study the establishment’s menu? 6. What is the importance of considering guest’s special requests, and dietary/cultural requirements? 7. What is the proper way of taking orders? 8. How will you present food and beverage menu to guest? In general, candidates answer to questions are: Satisfactory Not Satisfactory

Not Satisfactory

Candidate’s Signature: Assessor’s Signature:

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WRITTEN EXAM TEST I: MULTIPLE CHOICE I: CHOOSE THE CORRECT ANSWER AND ENCIRCLE THE LETTER OF YOUR CHOICE: 1. What is the other term for “ Russian Service”? a. Buffet service b. Family service c. Plate service

d. Platter service

2. Who to serve first with a number of guest in the table? a. Child b. Gentleman c. Host

d. Lady

3. What is hors d’ oeuvre? a. Appetizer b. Dessert

c. Main Course

4. What kind of meat when server use is applesauce? a. Beef b. Lamb c. Pork 5. What kind of vegetable is morel? a. Lettuce b. Mushroom

d. Sorbet

d. Veal

c. Onion

6. What is the most expensive caviar? a. Beluga b. Iranian caviar

d. Tomato

c. Ossetra

d. Sevruga

7. What 3S mean in the restaurant dictionary? a. smile, shout, shy b. support, share, short c. standard, summary d. scraping, segregating, stocking 8. What first item/s the server should remove from the table to show that the table is ready for cleaning and resetting to the next service? a. ashtray b. napkin c. salt & pepper shaker d. water goblet 9. What is the dinner plate size in diameter? a. 12” b. 10”

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c. 9”

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10. Who to report to when guest complain about service? a. colleagues b. executive chef c. security guard d. supervisor/manager 11. When guest is seated, what is the item the server is removing from the table and placing on guest lap? a. Dinner plate b. napkin c. salt & pepper shaker d. table cloth 12. How will you handle complaint? a. give guest souvenir, offer them food b. ignore guest, pretend doing something c. run and snub the guest, laugh at them d. stop and address the complaint, clarify the problem 13. What is the main ingredients when making sabayon? a. egg shell b. egg white c. egg yolk

d. quail egg

14. Using American service, which side of the guest you use when serving beverages? a. Front b. Left side c. Right side d. Top side 15. What is the correct sequence in serving meals? a. salad, coffee, main course, soup b. soup, salad, main course, dessert c. main course, dessert, soup, salad d. coffee, appetizer, main course, salad 16. What jewelry the server is allowed only to wear? a. anklet b. bracelet c. necklace

d. wedding ring

17. What are the three different method of cleaning and sanitizing? a. 3 bucket method b. 3 range method c. 3 cleaning method d. 3 washing method 18. How long, at least, a waiter can wash his hands using soap in running water at the sink? a. 10 seconds b. 20 seconds c. 30 seconds d. 40 seconds 19. What most not allowed doing by the guest when queuing at the buffet table? a. Counting money b. rubbing hands c. smoking cigarettes d. talking to colleagues 20. The usual code for “out of stock” item is a. 27 b. 34

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c. 48

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d. 86

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ANSWER TO WRITTEN EXAM 1. C 2. A 3. A 4. D 5. B 6. A 7. D 8. A 9. B 10. D 11. B 12. D 13. C 14. C 15. B 16. D 17. A 18. B 19. C 20. C

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RECORDS OF ACHIEVEMENT Module: Provide Food and Beverage Service Learning Outcome # 1 : Prepare Dining/Restaurant Service 1. 2. 3. 4. 5.

Assessment Criteria: Dining/Restaurant areas and customer facilities were checked for cleanliness prior to service and corrective actions were taken when required. Dining environment was prepared and adjusted to ensure comfort and ambience to customers as appropriate. Set up furniture in accordance with enterprise requirements, bookings, customer request, convenience and safety. Equipment were checked and prepared for service. Menu variations and daily specials were verified with kitchen staff based on establishment policy and guidelines. COMMENTS :

_____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ ________________________________________________________ Learners have satisfied the above performance criteria.

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Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

RECORDS OF ACHIEVEMENT Module: Provide Food and Beverage Service Learning Outcome # 2 : Prepare and set tables Assessment Criteria: 1. Prepare and set tables according to establishment and /or customer’s special request. 2. Check cleanliness and condition of tables prior to service. COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ ________________________________________________________ Learners has satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

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RECORDS OF ACHIEVEMENT Module : Provide Food and Beverage Service Learning Outcome # 3 : Welcome customers Assessment Criteria: 1. 1.Lead the customer towards the table 2. 2.Walk a little a head of customer when escorting 3. Endorsed them to the captain or waiter and assist them in getting seated according to table allocation 4. Captain or waiter pulled the chair for the lady and assist her in getting seated 5. Presented menu and drink lists COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _______________________________________________________________

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Learners has satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

RECORDS OF ACHIEVEMENT Module : Provide Food and Beverage Service Learning Outcome # 4 : Take and process orders Assessment Criteria: 1. Orders are taken and recorded accurately with minimal disruption to customers 2. Recommendations and suggestions are made to assist customers with drink and meal selections 3.Customer questions on menu items are answered correctly and courteously in accordance with enterprise policy 4. Information about any special requests, dietary or cultural requirements are relayed accurately to kitchen where appropriate 5. Ordering systems were operated correctly in accordance with establishment procedures 2. Glassware, service ware and cutlery suitable for menu choices are provided and adjusted in accordance with establishment procedures COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ ______________

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Learners has satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________ RECORDS OF ACHIEVEMENT Module: Provide Food and Beverage Service Learning Outcome # 5 : Serve and clear food and drinks Assessment Criteria: Food and beverage collections were collected promptly from service areas, checked for presentation and conveyed to customers safely 2. Flow of service and meal delivery is monitored in accordance with enterprise procedures 3. Delays of deficiencies in service were recognized and followed up promptly based on enterprise policy 4. Food and beverage were served courteously in accordance with establishment standards and hygiene requirements 5. Additional food and beverage were offered and served at the appropriate times 6. Tables were cleared of crockery, cutlery and glassware at the appropriate time and with minimal disruption to customers 7. Accounts were organized, presented and processed in accordance with establishment procedures 8. Bid goodbye to guests courteously from the restaurant/dining area and table appointments are re-set 1.

. COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ ___________________________________

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Learners has satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

RECORDS OF ACHIEVEMENT Module : Provide Food and Beverage Service Learning Outcome # 6 : Close down restaurant/dining area Assessment Criteria: Equipment were stored and/or prepared for the next service in accordance with establishment procedures Restaurant/dining area was cleared, cleaned or dismantled in accordance with establishment procedures and safety requirements Re-set tables correctly for the next service in accordance with procedures and requirements Services was reviewed and evaluated with colleagues identifying possible improvements . COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________

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Learners has satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

REFERENCES

Claudio, Virginia Serrano. MEAL MANAGEMENT & TABLE SERVICE

Costas, Katsignis, Mary Porter, Chris Tomas. THE BAR AND BEVERAGE BOOK

Erdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIINES

Roldan, Amenila S. FOOD SERVICE AND BARTENDING

Gapuz, Christielynda. WORKBOOK IN WAITERING

Ditan, Joseph Linford. FUNDAMENTALS OF FOOD & BEVERAGE SERVICE OPERATION

Brown, Graham. THE WAITER’S HANDBOOK

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Buted, DEXTER R. BASIC RESTAURANT SERVICE www.Questia.com/Journals. Google Ads. Questia Online Library Www. Wikipedia.com

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