CBLM(FBS) Core 1.docx

Sector:

PROCESSED FOOD AND BEVERAGE

Qualification Title:

FOOD AND BEVERAGE SERVICES NC II

Unit of Competency:

Provide Link Between Kitchen and Service Area

Module Title:

Providing Link Service Area

Between

Kitchen

Technical Education and Skills Development Authority

CAPELLAN INSTITUTE OF TECHNOLOGY San Pablo City Branch

and

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael C. Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 2 of 33 Narciso CIT-SPC Revision # 01

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

Read information sheets and complete the self-checks. Suggested references are included to supplement the materials provided in this module.



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



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

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

FOOD AND BEVERAGE SERVICES NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.

Unit of Competency

Module Title

1.

Provide link between kitchen and service areas

Providing link between kitchen and service TRS512316 areas

2.

Provide food and beverage service

Applying program TRS512317 development approach

3.

Provide room service

Providing room service TRS512318

4.

Develop and update food and beverage knowledge

Developing and updating food and TRS512321 beverage knowledge

Code

MODULE CONTENT UNIT OF COMPETENCY

Provide link between kitchen and service areas

MODULE TITLE

Providing link between kitchen and service areas

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

NOMINAL DURATION: 50 Hours

LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to: 1. Liaise between kitchen and service areas 2. Clean and clear food service area

ASSESSMENT CRITERIA:

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

LEARNING OUTCOME NO. 1 LIAISE BETWEEN KITCHEN AND SERVICE AREA CONTENTS: 1. Workflow structures within a food and beverage service location 2. Communication and interpersonal skill 3. Roles and responsibilities in the food service team

ASSESSMENT CRITERIA: 1. Kitchen service points were attended to and monitored to ensure prompt pick up for food items based on establishment policy 2. Quality of food was checked in accordance with establishment standards 3. Service ware was checked for chips, marks, spills, and drips 4. Plates and/or trays are carried out safely 5. Food is transferred and placed promptly at the appropriate service point in accordance with safety requirements 6. Colleagues were advised promptly regarding readiness of items for service 7. Traditional items required from the kitchen were identified through monitoring of service areas and consultation with other service colleagues

CONDITIONS: The students/trainees must be provided with the following:        

Table and chairs Dinner fork Table cloth Table napkin Teaspoon Glasswares Condiment Water goblet

        

Sugar bowl / creamer Cup and saucer Flower arrangement (fresh/artificial) Dinner knife Ashtray Tray Plates Linens Service wares

ASSESSMENT METHODS:  

Written / Oral Examination Performance Test

Learning Experiences Learning Outcome 1 PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREA Learning Activities 1. Read Information Sheet 1.1-1 on Workflow Structures Within A Food And Beverage Service Location 2. Answer Self-Check 1.1-1 3. Read Information Sheet 1.1-2 Communication And Interpersonal Skill 4. Answer Self-Check 1.1-2.

Special Instructions

Compare answers with Answer Key 1.1-1. You must answer all questions correctly before proceeding to the next activity.

Compare answers with Answer Key 1.1-2

5. Read Information Sheet 1.1-3 on Roles and Responsibilities in the Food Service Team 6. Perform Task Sheet 1.1-3

Task Sheet will help you practice your skills. You may refer to Information Sheets 1.1-3 The Performance Criteria checklist will guide and help you evaluate your work as you are practicing your skill. Evaluate your work using the criteria. When you are ready, present your work to your trainer for final evaluation and recording. If you have questions about the task, please ask your trainer.

Information Sheet No. 1.1-1 Workflow Structures Within A Food And Beverage Service Location Learning Objectives: After reading is INFORMATION SHEET, YOU MUST be able to: 1. Identify the workflow structures within a food and beverage location. 2. Understand the function of each of the structure component in an organization. Every component in an organization plays a vital role, and performs specific function to make the operation run smoothly. The succeeding lesson explains the structure of the organization and its duties and responsibilities.

Structure of the Organization An organization then establishes a structure. An organization is a frame work that establishes the relationships between jobs position as well as establishes the channel of communication. Such structures are explained graphically in an organizational chart. Top Manager Manager Junior Manager Supervisors Operation Staf

Top Manager- Is responsible for the long term and respective plans (5-10 years), funding and strategic objectives of the organization. They would be typically the Owner, the Directory of the Company. Manager- Are responsible for the effective utilization of the traditional resources of men (human resources) materials (operating supplies), money (budget and finances) and machines (service equipment) etc., to achieve organizational goals.

Junior Manager- Lead specific functions in an operation like, the Food and Beverage Manager, Front-Office Manager, Chef, Executive Housekeeper etc. They make the annual plan 1year for their respective department. Supervisors-Are the link between the management and the operation staff at the floor level, to ensure that the resources allocated are effectively utilized. They are the face of the management to the guest who recognizes him/her as the team leader. Operations Staff-Are the front line performers of the operations and rely heavily on technical and customer service skills. They would typically be the servers, kitchen cooks, utility worker etc.

Conceptual Customer Administrative

Management

Technical/ Skills

Supervisory

Operation Staff

SELF-CHECK NO. 1.1-1

QUESTIONS Let us check your mastery. A. Draw the Structure of Organization

B. Give the duties of the following 1. Top Management-

2. Manager

3. Junior Manager

4. Supervisors

5. Operations Staff

ANSWER KEY NO. 1.1-1 A. Draw the Structure of Organization Top Manager Manager Junior Manager Supervisors Operation Staf

C. Give the duties of the following Top Manager- Is responsible for the long term and respective plans (5-10 years), funding and strategic objectives of the organization. They would be typically the Owner, the Directory of the Company. Manager- Are responsible for the effective utilization of the traditional resources of men (human resources) materials (operating supplies), money (budget and finances) and machines (service equipment) etc., to achieve organizational goals.

Junior Manager- Lead specific functions in an operation like, the Food and Beverage Manager, Front-Office Manager, Chef, Executive Housekeeper etc. They make the annual plan 1year for their respective department. Supervisors- Are the link between the management and the operation staff at the floor level, to ensure that the resources allocated are effectively utilized. They are the face of the management to the guest who recognizes him/her as the team leader. Operations Staff- Are the front line performers of the operations and rely heavily on technical and customer service skills. They would typically be the servers, kitchen cooks, utility worker etc.

INFORMATION SHEET NO. 1.1-2 Communication End Interpersonal Skill Learning Objectives: After reading is INFORMATION SHEET, YOU MUST be able to: 1. Understand the importance of communication and interpersonal skills in food and beverage servicing 2. Use communication and interpersonal skills in dealing with customers In the field and food and beverage servicing and in other service concern business, communication and interpersonal skills are important an important tool. The succeeding lesson will discuss how these tools will be put into good use.

Key to Excellent Job Performance 1.

The joy of serving people. The benefits of service are many. People are giving business those who have better service. A good service gets better paycheck and tips. It ensures repeat customers. Service is the cutting edge.

2.

A cheerful attitude is an asset. It is infectious and spreads cheer and goodwill to others. It fosters a pleasant and tension-free workplace.

3.

Cooperation is vital in team performance. Unless one does not cooperate with they will not cooperate with you.

4.

Pride in one’s work brings excellence. There is a difference between doing routine work and doing work with an aim to make a difference. Service can be done with showmanship, sincerity and enthusiasm.

5.

Initiative is a valued competency in today’s world. The only way to beat competition is to innovate and bring in new ideas. Each food service professional must always look for new ideas and introduce them.

6.

Salesmanship is a vital job requirement to motivate the guest “suggestive selling”.

7.

Honesty is a precious attribute. There are many temptations in a food service operation. There are opportunities for theft of property, misleading guest with information, giving secrets to competition etc. Organization values and reward employees who are upright and truthful.

8.

Be a good example to others.

9.

Improve your skills and training to avoid mistakes that may be viewed as indiscipline.

10.

Act professionally at work by being businesslike in actions and conversation.

TASK SHEET 1. 1-2 Title: Greet and communicate with the guest Performance Objective: Give the information on communication and Interpersonal skills on how to greet and communicate with the guest following stand format and guidelines. Supplies/Materials: Table and chairs, reservation book Equipment: Steps/Procedures: 1. Open the door. 2. Greet the guest “Good morning welcome to XYZ Restaurant” 3. Ask them if they have a table reservation 4. Assist the guest to its respective table. 5. Be a good example to others pull the chairs to the ladies and kids. 6. Wear your smile. Assessment Method: Observation

Performance Criteria Checklist 1.1-2 CRITERIA 1. Did the waiter/steward open the door for the guest? 2. Did the waiter/steward greet with cheerful attitude? 3. Did the waiter/ steward check the reservation book? 4. Did the waiter/steward assist the guest to its respective table? 5. Did the waiter/steward pull the chairs for the ladies and kids? 6. Did the waiter/steward wear his/her smile always?

YES

NO

INFORMATION SHEET NO. 1.1-3 Roles and Responsibilities in the Food Service Team Learning Objectives: After reading is INFORMATION SHEET, YOU MUST be able to: 1. Identify functions, duties and responsibilities of food and beverage service manager. 2. Identify functions, duties and responsibilities of head waiter/outlet supervisor. 3. Identify functions, duties and responsibilities of captain waiter. 4. Identify functions, duties and responsibilities of receptionist. 5. Identify functions, duties and responsibilities of waiter. 6. Identify functions, duties and responsibilities of busboy 7. Identify functions, duties and responsibilities of bartender 8. Identify functions, duties and responsibilities of bar boy. A food service team is composed of the following: service manager; head waiter/outlet supervisor; captain waiter; receptionist; waiter; busboy; bartender; and bar boy. Each has its own duties and responsibility to play in the team. The following lesson will discuss the functions, duties and responsibilities of each team member. Roles and responsibilities in the food service team 1. Food and Beverage Service Manager Basic Function: Plans, organizes, directs and controls the delivery of service in all outlets, guestrooms and banquet and sees to it that policies and standard are complied with. Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 18 of 33 Narciso CIT-SPC Revision # 01

Duties and Responsibilities: 

Planning and problem solving 1. Prepares sales forecast based on sales history and market trends. 2. Identifies operating requirements and prepares operations budget in close consultation with the outlet supervisor. 3. Designs and implements promotional programs and strategies to meet performance target. 4. Keeps records of daily sales, analyzes variances, take appropriate measure to meet the forecast. 5. Supervises the documentation of consumption of supplies and materials, notes down and analyzes variance against budget, takes corrective action on excessive consumption. 6. Keeps records of critical incidents in all dining outlets, analyzes problems and takes remedial action. 7. Calls for the president over operational meeting with outlet supervisors to discuss and resolve operational problems.



Organizing the work 1. Establishing/review existing policies and procedure on service and on operations, recommends changes or new policies as maybe deemed necessary to improve the operations; 2. Prepare works schedule of key personnel, delegates side duties and special assignment.



Directing, Monitoring, and Coordinating 1. Monitors and check the performance of all outlet against target, takes note of variances. 2. Monitors the service in all dining outlets, makes spots checks and calls the attention of the headwaiter and captain waiter for noted deviations from standards. 3. Monitoring the use and safekeeping of all supplies and equipment, takes notes of losses, breakages and damage to equipment and takes appropriate action. Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 19 of 33 Narciso CIT-SPC Revision # 01

4. Check the availability of operational requirements and par stock, initiates requisition as needed. 5. Check banquet booking and delivery of service. 6. Check set-up dinning and function rooms, ensure the client requirements are available and in good condition. 7. Attends to staff concern and problem, build morale and teamwork in his/her department. 8. Provides coaching and guidance to the head waiter and captain waiters in the exercise of their function. 9. Conducts job orientation to new employees. 10. Closely coordinates with the Chef regarding new menus, slow moving items, problems and complaints on the food as well as client requirements for banquet functions. 11. Coordinate with other departments concerning the needs of his department. 12. Prepares and submits to the superior the following monthly report:  Sales Report  Consumption Report  Inventory/Losses Report  Critical Incidents Report-noted problems, Complaints etc.  Other Report and Documents required by management. 

Controlling 1. Conducts preliminary investigation on report misconduct of staff As well as discrepancies in transaction and submit reports to superior. 2. Conducts corrective interview and takes disciplinary action against earing employees. 3. Executes performance appraisal of supervisors and conducts appraisal review. 4. Prepare and submits misconduct report on report on reported infraction of staff. 5. Ensure that all control policies and procedure are strictly observed in his/her department. Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 20 of 33 Narciso CIT-SPC Revision # 01



Guest Relation 1. Takes effort to build customer goodwill, checks their satisfaction, welcomes and entertains them, solicits feedback regarding the food and service 2. Attends to customer inquires, complaints and request.

2. Headwaiter or Outlet Supervisors Basic Function: Oversees food and beverage operations in his assigned outlet, ensures that service is carried out in accordance with prescribed standards and policies. Duties and Responsibilities 1. Monitors the necessary preparations before the start operations and sees to it that all needs supplies are available and in good conditions. 2. Maintain par stock requirements. Makes requisition for needed replacements. 3. Coordinates with the kitchen regarding out of stock items and new promotions and disseminates said information to all dining staff. 4. Conducts regular briefing and inspection among his/her staff before the seat of operations. 5. Monitors the performance of his staff and sees to it that they follow standard procedures and abide by existing rules. 6. Receives greets and entertain customers, attends to their needs, inquiries and complaints. 7. Prepares staff schedule, side duties and assignments. 8. Conducts weekly meeting with his/her staff discuss/resolve operational problems. 9. Look after the set-up, appearance, and cleanliness of the outlets. 10. Coordinates with other departments regarding the needs and problems of the dinning outlets. 11. Supervises the safekeeping and inventory of the equipment and supplies. Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 21 of 33 Narciso CIT-SPC Revision # 01

12. Assist in talking the order and service whenever needed. 13. Attends to the settlement of the bills during banquet function 14. Performs the other related duties as maybe assigned by his superior. 3. Captain Waiter Basic Function: oversees the set-up and delivery of service in his/her assigned station. Duties and Responsibilities 1. Conducts daily briefing and inspection among his staff. 2. Supervises mis-en-place preparation, checks availability of par stack. 3. Oversees the set-up of the outlet and/or function rooms, ensuring that client requirements are properly installed and provided. 4. Monitors the daily of service as well as the clearing of outlets and function rooms. 5. Closely coordinate with his/her superior regarding the requirements and operational problems in his assigned station. 6. Assists in order taking and service during peak hours. 7. Monitors the consumption and utilization of supplies and takes measures to control losses and wasteful consumption. 8. Supervises daily inventory and submits inventory report to superior. 9. Prepares others and documents as required by management. 10. Attends to the settlement of bill of banquet functions (if assigned to banquet) 11. Trains and coaches staff on service procedure. 12. Conduct performance evaluation of subordinates and trainees. 13. Conduct corrective interviews among erring personnel, prepares misconduct report as needed. Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 22 of 33 Narciso CIT-SPC Revision # 01

4. Receptionist Basic Function: Welcome and greets customers at the entance and escorts them to their tables. Duties and Responsibilities 1. Receive guests, welcome and greets them and escorts them to their assigned or chosen tables. 2. Attends to reservations and inquiries over the phone. 3. Informs service staff about the reservations and parties scheduled for the day. 4. Maintain and fills logbooks/reservation book with the necessary information and keeps all reservation signs in place. 5. Oversees the neatness of the outlet, information housekeeping if there is a need for cleaning. 6. Assists in preparation of mis-en-plece as well as in taking orders. 7. Assists in the settlement of guest checks 8. Pushes the sale of menu items 9. Attends to guest inquires, requests and complaints 10. Performs other related duties as maybe assigned by superior.

5. Waiter Basic Function: Takes and serves food and beverage order according to prescribed standards of service. Duties and Responsibilities 1. Looks after the necessary preparations before the start of operation: Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 23 of 33 Narciso CIT-SPC Revision # 01

2.

3. 4. 5. 6. 7. 8. 9.

o wipes/prepares the necessary containers, mis-enplace, napkins, tray, cutleries, other supplies; o refills salt and pepper, shakers and other condiments. o Checks ad re-stocks service station and sees to it that the par stock is maintained. o Set-up the table and installs required facilities. Studies the menu and familiarizes himself with the outlet’s specialties as well as out of-stock items and undertakes suggestive selling. Takes and serves food and beverage orders Places orders to the kitchen and picks up orders (in the absence of a busboy). Assists in welcoming and seating the guests. Presents guest check, receives payments and remits the same to the cashier. Attends to guest inquiries, requests and complaints. Clears table of spoiled dishes, dirt and trash (in the absence of a busboy). Performs side duties and other assignments given by his superior.

6. Busboy Basic Function: Dining room helper and runner Duties and Responsibilities 1. Assists waiter in mis-en-place preparation and tables setup. 2. Serve bread and butter, coffee or tea 3. Places orders to the kitchen and picks up prepared orders. 4. Clears tables of soiled dishes, dirt and mess. 5. Changes soiled ashtray. 6. Fills and refills water goblet with water. 7. Does other errands in the dining room. 8. Performs other related duties as maybe assigned by syperior

7. Bartender Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 24 of 33 Narciso CIT-SPC Revision # 01

Basic Function: Prepares/mixed alcoholic and non-alcoholic beverages according to prescribed standards. Duties and Responsibilities 1. Prepares or mixes drink following standard recipes. 2. Sets-up the bar. 3. Takes charge of the storage of beverages and bar supplies. 4. Makes report on beverages sales and spoilage. 5. Takes of inventory of beverages consumption as well as of losses. 6. Sees to it that the bar is properly stocked, clean and well maintained. 7. Attends to customer needs, requests and complaints at the bar counter 8. Pushes the sale of wines and other beverages items: 9. Checks availability of the bar stocks and makes requisition when needed. 10. Serves drinks from the bar counter. 11. Performs other related duties as maybe assigned by superior. 8. Barboy Basic Function: Acts as runner and helper in the bar. Duties and Responsibilities 1. Assist the bartender in mis-en place preparation and bar set-up. 2. Looks after the upkeep of the bar area. 3. Assist in clearing soiled glasses, empty bottles, other bar items. 4. May assists in serving drinks to guests. 5. May assists bartender in mixing and preparing drinks. 6. Assist in the storage and safekeeping of bar stocks and stocks. 7. Performs errand function for the bar. Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 25 of 33 Narciso CIT-SPC Revision # 01

8. Performs other duties as maybe assigned by superior.

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 26 of 33 Narciso CIT-SPC Revision # 01

SELF-CHECK NO. 1.1-3 QUESTIONS Identify each given definition of the responsibilities of food and beverage personnel. Write your answer on the blank before the given number. ______________1.His/her basic function is to oversee food and beverage operations in his assigned outlet, ensures that service is carried out in accordance with prescribed standards and policies. ______________ 2.His/her basic function acts as runner and helper in the bar. ______________ 3. His/her basic function is to plans, organizes, directs and controls the delivery of service in all outlets, guestrooms and banquet and sees to it that policies and standard are complied with. _______________ 4. His/her basic function is to prepares/mixed alcoholic and non-alcoholic beverages according to prescribed standards. ________________ 5. His/her basic function is at dining room helper and runner ________________6. His/her basic function is to takes and serves food and beverage order according to prescribed standards of service. ________________ 7. His/her basic function is to welcome and greets customers at the entrance and escorts them to their tables.

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 27 of 33 Narciso CIT-SPC Revision # 01

ANSWER KEY NO. 1.1-3 1. 2. 3. 4. 5. 6. 7.

Headwaiter or Outlet Supervisors Barboy Food and Beverage Service manager Bartender Busboy Waiter Receptionist

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 28 of 33 Narciso CIT-SPC Revision # 01

LEARNING OUTCOME NO. 2 CLEAN AND CLEAR FOOD SERVICE ARIA CONTENTS: 1. Grooming and Hygiene 2. Hygiene and Sanitation

ASSESSMENT CRITERIA: 1.

Used items were properly removed from service areas and safely transferred to the appropriate location for cleaning 2. Leftover food and disposables are disposed of in accordance with hygiene regulations

CONDITIONS: The students/trainees must be provided with the following:                 

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

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 29 of 33 Narciso CIT-SPC Revision # 01

ASSESSMENT METHODS:  

Written / Oral Examination Performance Test

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 30 of 33 Narciso CIT-SPC Revision # 01

Learning Experiences Learning Outcome 1 CLEAN AND CLEAR FOOD SERVICE ARIA Learning Activities

Special Instructions

1. Read Information Sheet 1.2-1 on Grooming and Hygiene Compare answers with Answer Key 1.2-1. You must answer all questions correctly before proceeding to the next activity.

2. Answer Self-Check 1.2-1

3. Read Information Sheet 1.2-2 Hygiene and Sanitation

Task Sheet will help you practice your skills.

4. Perform Task sheet 1.2-2.

You may refer to Information Sheets 1.2-2 The Performance Criteria checklist will guide and help you evaluate your work as you are practicing your skill. Evaluate your work using the criteria. When you are ready, present your work to your trainer for final evaluation and recording. If you have questions about the task, please ask your trainer.

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 31 of 33 Narciso CIT-SPC Revision # 01

INFORMATION SHEET NO.1.2-1 Grooming and Hygiene After reading this INFORMATION SHEET, you must be able to; Understand the importance of proper grooming and hygiene Apply these qualities in the food service. Grooming is one of the most important features of a server. The service reflects the image of the restaurant, since he or she is in direct contact with guest. A well-groomed server represents qualities of hygiene, professionalism, management style, reliability etc. Here are some tips for male server. 1. Hair should be cut close. 2. The uniform should be spotless and well ironed. A tight or oversized uniform gives a sloppy appearance. 3. Nail should be well manicured and hands absolutely clean. This is important especially since the waiter serves the guest and her/his hands under constant surveillance. 4. Guard against body odors or cheap perfumes. The market has some wonderful antiperspirants. 5. Shoes should always be polished. And of a conservative type. 6. A close shave is necessary before entering the restaurant. 7. Bad breath could be nauseating to the guest since the waiter speaks to the guest at close proximity. Some tips for female server 1. The apron and elastic hair band should always be clean. 2. High heels could be hazardous during service. Flat shoes with heels are advisable. Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 32 of 33 Narciso CIT-SPC Revision # 01

3. 4. 5. 6.

Stockings should be clean. It is preferred to have a light make-up to project a professionalism. Excessive jewelry should be avoided. A very strong perfume could nauseate a guest. Fresh light cologne would be preferable.

SELF-CHECK NO. 1.2-1 Direction: Identify the statement write True if the statement is correct and False if the statement is incorrect. _______ 1. Hair should be cut close for the male server. _______2. Nail should be well manicured and hands absolutely not clean. _______3. Stockings should be clean. _______4. Excessive jewelry should ware properly. _______5. High heels could be hazardous during service. Flat shoes with heels are advisable.

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 33 of 33 Narciso CIT-SPC Revision # 01

ANSWER KEY NO. 1.2-1 1. 2. 3. 4. 5.

True False True False True

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 34 of 33 Narciso CIT-SPC Revision # 01

INFORMATION SHEET NO. 1.2-2 Hygiene and Sanitation After reading this INFORMATION SHEET you must be able to; Identify some safety measure in food handling Understand the importance of good hygiene and sanitation Sanitation and hygiene are the predominant criteria for a guest’s choice of a restaurant. A guest is particular about hygienic food and the cleanliness Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 35 of 33 Narciso CIT-SPC Revision # 01

of the environment. In order to ensure a good image the server must keep the following in mind. 1. Lead the guest to only clean tables, 2. Removed soiled dishes and leftover food item from the table immediately. Food items and crumbs that fall on the table must be crumbed or wiped out with a napkin on a side plate. 3. Keep sideboards, table and other surroundings clean and meticulous, as guest is very observant. 4. Keep all sauce bottle closed. When in use, ensure that the mouth of the bottles are wiped clean before presenting them to the guest. 5. Clean the cutlery in fresh water and dry them before use. 6. Wipe glasses with the clean waiter-cloth and hold up the glasses against a light to detect any stains and thumb impressions. 7. Bar mirror as well as plate glasses should be free of stain. 8. Bowls and cups should be underlined with appropriate plate. 9. Food delivered for room service must be covered to avoid bacterial contamination. 10. Service equipment like bowl, glasses and cutters must be handled properly. 11. Avoid touching the food and utensils with bare hands. To protect them from bacteria, either serves them with their wrappers or in their respective container. 12. When serving additional utensils or napkin, place them in a small plate to avoid direct contact with hand. 13. When serving straw or napkin, never hold them with bare hands. 14. The thumb should be kept away from the plate to avoid touching the sauce, metal or dish. 15. Never serve food ant cutleries that have been fallen on the floor.

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 36 of 33 Narciso CIT-SPC Revision # 01

TASK SHEET 1.2-2 Title: Cleaning of Cutleries. Performance Objective: Give the information and some standard measure on Hygiene and Sanitation by performing this task. Supplies/Materials

: Cutleries, Soap and Towel Tray

Equipment

: Cabinet

Steps/Procedure: 1. 2. 3. 4. 5.

Segregate the cutleries to the other ware. Wash the cutleries with soap and water. Dry it with the used of clean towel. Handle it with care and avoid marking with bare hand. Store to cabinet with under linen towel.

Assessment Method: Observation

Performance Criteria Checklist 1.2-1 CRITERIA

YES

NO

1. Did he /she segregate the flatware to other ware? 2. Did he/ she wash the flatware with soap and water? 3. Did he / she dry it with the used of towel? 4. Did he /she handle it with care and free from thumb marks? 5. Did he /she store it in the cabinet with under linen towel?

Bibliography Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 37 of 33 Narciso CIT-SPC Revision # 01

Payne, June and Monica Palacio. Food Service Management 10th Ed. Low Price Edition; Pearson- Prentice Hall, 2005. Sudhir Andrew. Textbook of Food and Beverage Management International Edition North America, 2008

Date Developed:

Food and Beverage NC II

August 2013

Developed by: Ramael Narciso

Document No.CIT-IT-02 Issued by: Ramael C. Page 38 of 33 Narciso CIT-SPC Revision # 01