CBLM FBS 1 Provide Link Between Kitchen & Service Area Validated

HOW
TO
USE
THIS
COMPETENCYBASEDLEARNING
LEARNER’S GUIDE
Date Developed: Doc. No.

COMPETENCY BASED Issued by: Page 1
LEARNING MATERIAL of 105
IN FOOD &BEVERAGE Developed by:
SERVICES NC II Revision
No.
Welcome to the learners guide for the module:
Providing A Link Between Kitchen and Service Areas
This learner’s guide contains training materials and activities for you to complete.
The unit of competency Provide a Link Between Kitchen and Service Areas 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
The evidences for recognition of prior learning are presented if:

No.
 -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,
Provide a Link Between Kitchen and Service Areas 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 will both 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 trainers 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.
LIST OF COMPETENCIES

No.
NO UNIT OF COMPETENCIES MODULE TITLE CODE
.
1 Provide Link Between Kitchen Providing Link TRS512316

and Service Areas Between Kitchen
and Service
Areas
2 Provide Food and Beverage Providing Food TRS512317
Service and Beverage
Service
3 Provide Room Service Providing Room TRS512318
Service
4 Develop and Update Food and Developing and TRS512321
Beverage Knowledge Updating Food
and Beverage
Knowledge

No.
MODULE CONTENT
Unit of Competency: Provide a link between Kitchen and Service Areas
Module Title: Providing a link between Kitchen and Service Areas
INTRODUCTION:
This module deals with the skills and knowledge required to provide food and
beverage services to customers in different hospitality industry establishment. It
reflects the role of a waiter or food and beverage attendant and may apply to different
styles of service.
NOMINAL DURATION: 80hrs
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. Liaise between kitchen and service areas.

2. Clean and clear food service areas
ASSESSMENT CRITERIA :
1. Kitchen service points are attended to and monitored to ensure prompt pick up of
food items based on establishment policy.
2. Quality of food is checked in accordance with establishment standards.
3. Service ware is 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 are advised promptly regarding readiness of items for service.
7. Traditional items required form the kitchen are identified through monitoring of
service areas and consultation with other service colleagues.
8. Used items are promptly removed from service areas and are safely transferred to
the appropriate location for cleaning.
9. Leftover food and disposables are disposed of in accordance with hygiene
regulations.

No.
LEARNING OUTCOME SUMMARY:
1. Workflow structures within a food and beverage service location

2. Manpower Requirements
3. Communication and Interpersonal Skills
4. Responsibilities of the Food and Beverage Department
5. Roles and responsibilities in the food service team
6. Service Equipment and Supplies – Proper Use and Maintenance.
7. Hygienic and appropriate personal presentation
8. Legislation on Operation Health and Safety and food hygiene
9. Proper handling of foods and service equipments
Prerequisites:
To complete this module, you must have the competency in using various
cleaning tools and utensils used in bar. It is also required that you have a
competency in performing good housekeeping and safety practices. If you still lack
this competence, meet your trainer to determine what method you will use to gain
such skill

No.
COMPETENCY SUMMARY
UNIT OF COMPETENCY: Provide a Link between Kitchen and Service

Areas
MODULE TITLE: Providing a Link Between Kitchen and Service Area
NOMINAL DURATION:
ASSESMENT CRITERIA:
LO1 - LIASE BETWEEN KITCHEN AND SERVICE AREAS

6. Service Equipment and Supplies – Proper Use and Maintenance
LO 2- CLEAN AND FOOD SERVICE AREA

3. Cleanliness and Sanitation
4. Proper Bussing and Clearing

No.
Learning Outcome #1 LIASE BETWEEN KITCHEN AND
SERVICE AREAS
CONTENTS:

6. Service Equipment and Supplies – Proper Use and Maintenance
Assessment Criteria:
The learning outcome stated above is attained if you can

demonstrate the following:
 Kitchen service points are attended to and monitored to

ensure prompt pick up of food items based on establishment
policy.
 Quality of food is checked in accordance with establishment
standards.
 Service ware is checked for chips, marks, spills and drips.
 Plates and/or trays are carried out safely.
 Food is transferred and placed promptly at the appropriate
service point in accordance with safety requirements.
 Colleagues are advised promptly regarding readiness of items
for service.
 Traditional items required from the kitchen are identified
through monitoring of service areas and consultation with
other service colleagues.
Condition:
The trainees must be provided with the following:
 Service wares
 Plates and bowls
 Platters
 Service utensils
No.
 Glass wares
 Condiment containers
 Lids and covers
 Station warmer
 Cutleries
 Workplace location
 Buffet areas
 Kitchen service areas
 Waiting stations
 Dining areas
Assessment Methods:
1. Observation
2. Interview
3. Written Examination
4. Demonstration of Practical Skills
5. Third party report

No.
LEARNING EXPERIENCES
Learning Outcome 1
Liaise Between Kitchen and Service Areas
Learning Activities Special Instructions
Read information sheet 1.1-1.

Workflow structures within a food
and beverage service location
Answer Self check 1.1-1 Check answer with answer key
checklist 1.1-1.You are required to get
all answers correct. Read the
information sheet again to answer all
questions correctly.
Do Task Sheet 1.1-1 Organize Food Evaluate performance using
and Beverage Department Team Performance Criteria Checklist 1.1-1
Read information sheet 1.1-2
Manpower Requirements
Self –check 1.1-2 Check answer with answer key
checklist 1.1-2
Read information sheet no. 1.1-3
Communication and interpersonal
skills
Self-Check 1.1-3  Check answer with answer key 1.1-
3.
Read Information sheet no. 1.1-4a
Roles and responsibilities of a Food
Service Team
Self-Check 1.1-4a Check answer with answer key 1.1-4a
Read information sheet no.1.1-4b .
Professional Qualities of Restaurant
Service Personnel
Self check 1.1-4b Check answer with answer key
checklist 1.1-4b

No.
Read Information sheet no.1.1-5 on
Table appointments used in food and
beverage service.
Self –check 1.1-5 Check answer with answer key
checklist 1.1-5
INFORMATION SHEET 1.1-1.

Workflow structures within a food and beverage service location
Learning Objectives:
After reading the INFORMATION SHEET, YOU MUST be able to identify the flow of
authority and chain of command within the food and beverage department and monitor
kitchen service points to ensure prompt pick up of food items.
Introduction:
The success of a food and beverage service operation depends on the way it is
organized to achieve its goals.
Organization of the Food and Beverage Department
Food and beverage service among hotels, restaurants and food outlets are handled
by the Food and Beverage Department, under the command responsibility of the Food
and Beverage Manager. When there are voluminous and complex operations, there may
be a need for further division of labor that require a creation of sub-units which will be
supervised by supervisors or section heads. Among the sub-units are:
1. Bars - headed by the Bar supervisor or bar captain

2. Food Outlets - supervised by outlet supervisors
3. Room Service - under the responsibility of the room service
supervisor or captain
4. Banquet service - (both for in house function and catering) –
under the Supervision of the Banquet supervisor.
An organization then establishes a structure. An organization structure is a

framework that establishes the relationship between job positions as well as establishes
No.
the channel of communication. Such structures are explained graphically in an
organizational chart.
The flow of authority and chain of command is usually illustrated as follows:
ORGANIZATIONAL CHART –Food and Beverage Department
Food and
Beverage
Director or
Manager
Outlet Room Bar Banquet

Manager Service Manager or Manager
or Manager/S Supervisorr
Superviso upervisor rr
r
Captain Room Bar Banquet

Waiter Service Captain Captain
Captain
Waiters Room Bartender Banquet

Service Waiters
Order
Taker
Busboys Room Bar Banquet

Service Attendants Receptionis
Waiter ts/attendant
s

COMPETENCY BASED Bar Boys
Issued by: Page 12
No.
For smaller, less complex establishment, a division of labor is simpler
Food and Beverage

Manager or Supervisor
Captain Waiter Bar Captain
Waiter Bartender
Food Attendant Barboy
Busboy
Food Attendant
The organizational set-up of the Food and Beverage Department varies

depending on the size of the food outlets, the seating capacity as well as the
complexity of the operation.
An organization then establishes a structure. An organization structure is a
framework that establishes the relationship between job positions as well as
establishes the channel of communication. Such structures are explained
graphically in an organizational chart.

COMPETENCY BASED May2011 Issued by: Page
ISAT LEARNING MATERIAL No.
TESDA QA IN FOOD &BEVERAGE Developed by:
System SERVICES NC II Rowena D. Abellera Revision
Ferines P. Cristobal No.
Elsa A. Munsayac
SELF-CHECK
Information 1.1-1
TRUE or FALSE:
Write TRUE if the statement is correct and write FALSE is the statement is wrong.
Write your answer on your answer sheet.
1. The Food and Beverage service among hotels, restaurants and food outlets
are handled by the Food and Beverage Service Department under the
command responsibility of the Food and Beverage Manager.
2. Food outlets is supervised by the Banquet service manager or supervisor.
3. The organizational set-up of the Food and Beverage Department does not
vary on size of the food outlets, the seating capacity as well as the complexity of
operations.
4. For Smaller, less complex establishment, the division of labor is also

complex and more complicated.
5. The flow of authority and chain of command in the Food and Beverage
Department is illustrated by means of an organizational chart.

Elsa A. Munsayac
ANSWER KEY 1.1-1
1.TRUE
2. FALSE
3. FALSE
4. FALSE
5. TRUE

Elsa A. Munsayac
Task SHEET 1.1-1
Title : Organize Food and Beverage Department

team
Performance Objective: Given the template, prepare an

organizational chart of a Fast Food Restaurant in your locality.
Supplies : Bond paper, module, template
Equipment : PC, printer with ink
Steps/Procedure:
1. Secure a template from your trainer.

2. List down restaurants or fast food chains in your locality.
3. Select at least one of these fast foods and determine if the
establishment is small or big.
4. Determine the chain of command from your chosen establishment.
5. Prepare an organizational chart according to the authority and chain
of command of the establishment.
6. Present your work to your trainer for checking.
Assessment Method:
Portfolio Assessment, Performance Criteria Checklist
Performance Criteria Checklist for

Elsa A. Munsayac
Task Sheet 1.1-1
Trainee’s Name__________________________ Date ________________
Criteria YES NO
Did you…
1. Secured a template?
2. Listed down and selected restaurants/fast foods in
the locality?
3. Determined the chain of command of the

establishment?
4. Prepared an organizational chart of the establishment
Comments/Suggestions:
Trainer: ___________________________ Date: ________
INFORMATION SHEET 1.1-2

Elsa A. Munsayac
Manpower Requirements
Learning Objective:
After reading the INFORMATION SHEET, YOU MUST be able to

determine the manpower requirement for different styles of service, and advice
colleagues promptly about items ready for service.
Introduction
Human resource is the key to any hotel/restaurant operations as they
are concerned with the very important resource – people.
Manning Requirements
The manning requirement for food and beverage service depends on the
volume or food orders and the seating capacity of the food outlet.
Each food outlet is usually manned by one captain, assisted by waiters and
busboys.
For the bar, the manning include a bar captain, bar attendants, bartender and
bar boys.
Each banquet function is usually supervised by a banquet captain,
assisted by waiters and food attendants. When a presidential table is set-up,
one or two waiters are assigned to serve the guests thereat. Likewise a waiter or
busboy is assigned as runner for the pick up and refill of foods at the buffet
table.
Room service in big hotels is under a separate section, headed by a room
service supervisor or captain. In smaller hotels or resorts, the room service is
under the administrative responsibility and supervision of the outlet head
waiter or supervisor.
The number of waiters or dining personnel is usually calculated based on
the productivity ratio. Said ratio depends on the productivity standard of each
food outlet. The standard varies for each type of service and the capacity of the
dining personnel. A time and motion analysis is usually undertaken o arrive at
a realistic productivity standard.
The typical productivity ratio used by large and medium-sized food

establishments is:

Elsa A. Munsayac
1 waiter/attendant for every 15 customers (for American service)
1 waiter for every table or 10-12 customers (for Russian service)
1 waiter for every 5 customers (for French service with table side
preparation)
1 waiter for every 20-25 customers (for Buffet service)
1 waiter for every 20-25 customers or 4-5 tables (for family or Lauriat
service)
SELF-CHECK 1.1-2

Elsa A. Munsayac
A. MULTIPLE CHOICE: Match column A with column B. Write the letter of
the correct answer on your answer sheet.
A B
1. American Service A. 1 waiter for every 20-25 customers
2. Russian Service B. 1 waiter for every 4 - 5 tables
3. Buffet Service C. 1 waiter for every 5 customers
4. Family Service D. 1 waiter for every 10-12 customers
5. French Service E. 1 waiter for every 15 customers
F. 1 waiter for every 5 customers with
tableside preparation
G. 1 waiter for every 10-15 customers

Elsa A. Munsayac
ANSWER KEY 1.1-2
1. E
2. D
3. A
4. B
5. C

Elsa A. Munsayac
Communication and Interpersonal Skills
Learning objective:
After reading the INFORMATION SHEET, YOU MUST be able to identify

the verbal and non-verbal communication needed in the workplace.
Introduction:
People are what make an organization successful. Without well-trained

people, no organization will achieve its potential and professionalism.
Non-Verbal Communication/Physical Projection
Wearing of appropriate and neat business attire

Wearing a smile at all times
Maintaining poise and posture
Showing respect for the time and space of guests
Giving full attention to the needs of guests
Apologizing when you make mistakes
Verbal Communication/Behavior
Proper use of words during interaction with guests

Proper modulation of voice
Effective Telephone Etiquette
Smiling before picking up the handset and while talking. This creates a positive
frame of mind that will be reflected in your voice.
Greeting and being courteous even if you perceive you are talking to a person
younger than you are.
Establishing a good raport to the caller.

Elsa A. Munsayac
Ensuring that callers on hold are not left waiting. Reminding the receiver that
the caller is on hold.
Thanking the caller.
Effective Strategies to Push Sales
One cannot make appropriate suggestions unless he is not familiar with

the menu. The establishment must have a procedure in orienting the dining
staff on the latest food offerings.
Familiarity with standard menu (basic ingredients, time of preparation).
Knowing the special qualities of the dish (fusions, healthy options, etc.)
Knowing other items which will complement the dish. Example: coffee with the
specialty pastries.
Knowing standard accompaniments, such as sidings and toppings for
pasta, soup and salad
Knowing the standard portioning (good for 1 or 2 persons)
In addition to having interpersonal skills, the Food and Beverage servers

must also be knowledgeable about all menu information listed in their full
service business guide to help the server with proper communication and
suggestive selling approach. This also reduces possibility of wrong orders or
serving items that was not what the guest ordered.
The following information must not only be learned by the back-of-the-house
(kitchen) staff but also be learned by the front-of-the-house (dining) and
everyone in the business establishment (from supervisor, host, servers,
cashier, to utility service staff.

Elsa A. Munsayac
SELF-CHECK 1.1-3
Answer the following questions:
1. What are the physical projection that should be demonstrated by a Food

and Beverage server?
2. What are the characteristics that a Food and Beverage server must
possess for an effective telephone etiquette.
3. What are the strategies for an effective selling technique.

Elsa A. Munsayac
ANSWER KEY 1.1-3
1. Physical Projection include
Wearing of appropriate and neat business attire

Wearing a smile at all times
Maintaining poise and posture
Showing respect for the time and space of guests
Giving full attention to the needs of guests
Apologizing when you make mistakes
2. Effective telephone etiquette
Smiling before picking up the handset and while talking. This creates a positive
frame of mind that will be reflected in your voice.
Greeting and being courteous even if you perceive you are talking to a person
younger than you are.
Ensuring that callers on hold are not left waiting. Reminding the receiver that
the caller is on hold.
Thanking the caller.
3. Effective Selling technique
Familiarity with standard menu (basic ingredients, time of preparation).

Knowing the special qualities of the dish (fusions, healthy options, etc.)
Knowing other items which will complement the dish. Example: coffee with the
specialty pastries.
Knowing standard accompaniments, such as sidings and toppings for pasta,
soup and salad
Knowing the standard portioning (good for 1 or 2 persons)

Elsa A. Munsayac
INFORMATION SHEET 1.1-4a
Roles and Responsibilities of the Food Service Team
Learning Objective:

the roles and responsibilities of the Food and Beverage service team.
Introduction
The human resources in the food service are the frontline performers of
operations and rely heavily on technical and customer service skills. They are
given official designations or titles to a job position with specific roles and
responsibilities to perform.
Job Description of the Service Personnel
I. FOOD AND BEVERAGE SERVICE MANAGER
Basic Function :
Plans, organizes, directs and controls the delivery of service in all outlets,
guestrooms and banquets and sees to it that policies and standards are
complied with.
Duties and Responsibilities:
A. 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 supervisors;
3. Designs and implements promotional programs and strategies to meet
performance targets;
4. Keeps records of daily sales, analyzes variances takes appropriate measures
to meet the forecast;

Elsa A. Munsayac
5. Supervises the documentation of consumption of supplies and materials,
notes down and analyzes variances against budget, takes corrective action on
excessive consumption;
6. Keeps record of critical incidents in all dining outlets, analyzes problems and
takes remedial action;
7. Calls for and presides over operational meetings with outlet supervisors to
discuss and resolve operational problems.
B. Organizing the work
1. Establishes/reviews existing policies and procedures on service and

operations, recommends changes or new policies as maybe deemed necessary
to improve the operations;
2. Prepares work schedule of key personnel, delegates side duties and special
assignments.
C. Directing, Monitoring and Coordinating
1. Monitors and checks the performance of all outlets against targets, takes
note of variances;
2. Monitors the service in all dining outlets, makes spot checks and calls the
attention of the headwaiter and captain waiters for noted deviations from
standards;
3. Monitors the use and safekeeping of all supplies and equipment, takes note
of losses, breakages and damages to equipment and takes appropriate action;
4. Checks the availability of operational requirements and par stock, initiates
requisition as needed;
5. Checks banquet bookings and the delivery of service;
6. Checks set-up of dining and function rooms, ensures that client
requirements are available and in good condition;
7. Attends to staff concerns and problems, builds morale and teamwork in
his/her department;
8. Provides coaching and guidance to the headwaiter and captain waiters in the
exercise of their functions;
9. Conducts job orientation to new employees;
10. Closely coordinates with the Chef regarding new menus, slow moving
items, out of stock items, problems and complaints on food as well as client
requirements for banquet functions.
11. Coordinates with other departments concerning the needs of his
department;

Elsa A. Munsayac
12. Prepares and submits to superior the following monthly reports”
a. sales report
b. consumption report
c. inventory/losses report
d. critical incident report – noted problems, complaints, etc
e. other reports and documents required by management
D. Controlling
1. Conducts preliminary investigation on reported misconduct of staff as well

as discrepancies in transactions and submits report to superior;
2. Conducts corrective interview and takes disciplinary action against erring
employees;
3. Executes performance appraisal of supervisors and conducts appraisal
interview;
4. Prepares and submits misconduct report on reported infractions of staff;
5. Ensures that all control policies and procedures are strictly observed in
his/her department.
E. Guest Relations
1. Takes effort to build customer goodwill; checks their satisfaction, welcomes

and entertains them; solicits feedback regarding the food and service;
2. Attends to customers inquiries, complaints, concerns and requests.
II. HEADWAITER or OUTLET SUPERVISOR
Basic Function:
Oversees food and beverage operations in his assigned outlet, ensures

that service is carried out in accordance with prescribed standards and
policies.
Specific Duties:
1. Monitors the necessary preparations before the start of operations and sees
to it that all needed supplies are available and in good condition;
2. Maintains par stock requirements. Makes requisition for needed
replacements;

Elsa A. Munsayac
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 staff before the start of
operations;
5. Monitors the performance of his staff and sees to it that they follow standard
procedures and abide by existing house rules;
6. Receives, greets and entertains customers, attends to their needs, inquiries
and complaints;
7. Prepares staff schedules, side duties and assignments;
8. Conducts weekly meetings with his/her staff to discuss/resolve operational
problems;
9. Looks after set up, appearance and cleanliness of the outlets;
10. Coordinates with other departments regarding the needs and problems of
the dining outlets;
11. Supervises the safekeeping and inventory of equipment and supplies;
12. Assists in taking orders and service whenever needed;
13. Attends to the settlement of bills during banquet functions;
14. Performs other related duties as maybe assigned by his superior.
III. CAPTAIN WAITER
Basic Function:
Oversees the set-up and delivery of service in his/her assigned station.
Specific Duties:
1. Conducts daily briefing and inspection among his staff;

2. Supervises mis-en-place preparation; checks availability of par stock;
3. Oversees the set up of the outlet and/or function rooms ensuring that client
requirements are properly installed and provided for;
4. Monitors the delivery of service4 as well as the clearing of outlets and
functions rooms;
5. Close coordinates 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 other reports and documents as required by management;

Elsa A. Munsayac
10. Attends to the settlement of bill for banquet functions (if assigned to
banquet);
11. Attends to guests’ satisfaction, solicits feedback from them regarding the
service and food, attends to their needs and concerns;
12. Ensures guests’ satisfaction, solicits feedback from them regarding the
service and food, attends to their needs and concerns;
13. Conducts corrective interviews among erring personnel, prepares
misconduct report as needed;
14. Trains and coaches staff on service procedures;
15. Conducts performance evaluation of subordinates and trainees;
16. Performs other duties as maybe assigned by superior.
IV. RECEPTIONIST
Basic Function:
Welcomes and greets customers at the entrance and escorts them to their
tables.
Specific Duties:
1. Receives guests, welcomes and greets them and escorts them to their
assigned or chosen tables;
2. Attends to reservations and inquires over the phone;
3. Informs service staff about the reservations and parties scheduled for the
day;
4. Maintains and fills logbook/reservation book with the necessary information
and keeps all reservation signs in place;
5. Oversees the neatness of the outlet; informs housekeeping if there is a need
for cleaning;
6. Assists in the preparation of mis-en-place as well as in taking orders;
7. Assists in the settlement of guest check;
8. Pushes the sale of menu items;
9. Monitors movement in the outlet and reports to captain any unusual
incident or suspicious person noted;
10. Attends o guest inquiries, requests and complaints;
11. Performs other related duties as maybe assigned by superior.
V. WAITER
Basic Function:

Elsa A. Munsayac
Takes and serves food and beverage order according to prescribed standards of
service.
Specific Duties:
1. Looks after the necessary preparations before the start of operation:

wipes/prepares the necessary containers, mis-en-place, napkins, tray,
cutleries and other supplies;
refills salt and pepper shakers and other condiments
checks and re-stocks service station and sees to it that the par stock is
maintained
sets-up the table and installs required facilities
2. Studies the menu and familiarizes himself with the outlet’s specialties as
well as out-of-stock items and undertakes suggestive selling;
3. Takes and serves food and beverage orders;
4. Places orders to the kitchen and picks up orders (in the absence of a
busboy);
5. Assists in welcoming and in seating the guests;
6. Presents guest check, receives payment and remits the same to the cashier;
7. Attends to guest inquiries, requests and complaints;
8. Clears table of soiled dishes, dirt and trash (in the absence of a busboy);
9. Performs side duties and other assignments given by his superior.
VI. BUSBOY
Basic Function: Dining room helper and runner.
Specific Duties:
1. Assists waiters in mis-en-place preparation and table set-up;

2. Serves bread and butter, coffee or tea;
3. Places orders to the kitchen and picks up prepared orders;
4. Clears table of soiled dishes, dirt and mess;
5. Changes soiled ashtray;
6. Fills and refills water goblet with water;

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7. Does other errands in the dining room;
8. Performs other related duties as maybe assigned by superior
SELF-CHECK 1.1-4a
Answer the following questions. Write your answer on your answer sheet.
1. What are the duties and responsibilities of the Food and Beverage Manager?
2. List down at least 5 specific duties of a headwaiter or an outlet supervisor.
3. Give at least 5 specific duties of a waiter.
4. What are the specific functions of a busboy?

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ANSWER KEY 1.1-4a
1. a. Planning and problem solving

b. Organizing the work
c. Directing, monitoring
d. controlling
e. guest relation
2. a. monitors the necessary preparations before the start of operations and
sees to it that all needed supplies are available and in good condition.
b. maintains par stock requirements.
c. coordinates with the kitchen regarding out of stock items and new
promotions and disseminates said information o all dining staff.
d. conduct regular briefing and inspection among his staff before the start of
operations.
e. monitors the performance of his staff and sees to it that they follow
standard procedures and abide by existing house rules.
3. a. looks after the necessary preparations before the start of operation

b. studies the menu and familiarizes himself with the outlet’s specialties as
well as out-of-stock items and undertakes suggestive selling.
c. takes and serves food and beverage orders
d. places orders to the kitchen and picks up orders (in the absence of a
busboy)
e. Assists in welcoming and in seating the guests.
4. a. assists waiters in mis-en-place preparation and table set-up

b. serves bread and butter, coffee or tea
c. places orders to the kitchen and picks up prepared orders
d. clears table of soiled dishes, dirt and mess
e. changes soiled ashtray.

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INFORMATION SHEET 1.1-4b
Professional Competencies of Restaurant Service Personnel
A. Flexible
Restaurants Service Personnel should be flexible; they must be
able to work after their scheduled time and do work beyond their
designated tasks whenever necessary to avoid delay, discomfort and
displeasure.
B. Efficient
It is always important to work both with quality and quantity,
utilizing time to accomplish tasks with less, or no negative issues of great
concern. Efficiency is knowing what to do, when to do and how to do.
C. Committed and Loyal

The staff’s obligations and loyalty are expected to be to the
establishment in which they are employed and its management.
Commitment is the willingness to do things that may have little or great
effect on the management. Loyalty is the affirmation of trust and the
deliberation and execution of policies and regulations that asset the
limits and boundaries of the operation, mostly to the benefit of the
managements, so that the establishment will be able to survive.
D. Responsive

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To be responsive means having the sense of urgency, the
assurance to be able to deliver to the maximum amount of business over
service period with as high as net profit as possible, the ability to
respond to the needs and wants of the customer regardless of the ability
to discharge. They should see to it that the guests have all they require
and are completely satisfied. It is the “care” for the guests in fulfilling
their needs and wants.
E. Enthusiastic
The staff’s conduct is very important in delivering service. Unless

they are interested and excited to do things over and over for a number
of guests, then it will be a difficult task for them. Enthusiasm is the
passion to deliver with excellence, the manifestation of extreme and often
uncritical devotion to satisfy guests.
F. Resourceful
From time to time there is unavailability of certain raw materials
and inadequacy of products and skills. The staff should be ready for even
greater alternatives for the guests to choose from. Sometimes what we
are written in the books cannot save one from dilemma, they should
know how to source things out.
G. Dependable and Honest

Dependability and honesty are two virtues that do not need further
explanation. But at the same rate, dependable means that the company
can depend on the staff to fulfill the responsibilities for which they are
hired. They are expected to work on time, serve the customers properly
and complete all the tasks assigned to them. Honesty is a virtue that
motivates a person to deliver accordingly and exactly. In restaurant

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service, there should be honesty in charging, giving change correctly and
accepting “TIPS” (as per establishment regulations).
H. Articulate and Smart

These combine skills in the proper handling of customers by
becoming good sales persons, displaying strong interpersonal
communication skills and the personal charisma to be appealing to the
clientele. Ability to express and explain things about restaurant service
operations, (whenever ask), and to communicate with ease and comfort
with the guests but never misleading them in certain issues/concerns.
They should possess a broad vocabulary, to be understood by the guests
and make the guests look forward for the service that a staff can give and
be able to build interpersonal relationships; for everyone is a prospective
guest.
I. Service-oriented
More than on the pay slip and the tip, the service staff should be,
by nature, service-oriented persons, always targeting to give exceptional
service to every guest’s satisfaction. On top of everything, it’s still the
guests’ smiling faces and warm thank yous’ that end the daily task.
J. Knowledgeable
Restaurant service personnel must be familiar with all types of
service and how to apply them for a smooth and efficient flow of
operation. The staff should have the sufficient product knowledge of all
items in the menu and beverage list in order to apply salesmanship and
maximize sales volume.

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Restaurant service personnel are also expected to calculate figures
and amounts such as discounts, commissions and percentage.
K. Responsible
Once the guest enters the restaurant, the service staff should know
where to lead the guest and where to accommodate them.

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SELF-CHECK 1.1-4b
What are the professional competencies of restaurant service personnel?

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ANSWER KEY 1.1-4b
1. Flexible
2. Efficient
3. Committed and loyal
4. Enthusiastic
5. Resourceful
6. Dependable and honest
7. Articulate and Smart
8. Service Oriented
9. Knowledgeable
10. Responsible

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TABLE APPOINTMENTS USED IN FOOD AND BEVERAGE SERVICE
Learning Objective:

different items used for food service.
Introduction:
Quality service requires the use of appropriate serving equipment and
utensils. Dining personnel must be familiar with the various equipment and
supplies for dining as well as their appropriate usage to prevent breakages and
damages.
TABLE APPOINTMENTS – is a term recognized as embracing all items of

flatware, chinaware, silverwares, cutlery, glassware and hollowware and
even linen.
A. FLATWARE /SILVERWARES– It denote all forms of spoons and forks.
Dinner spoon, knife & fork fish knife & fish fork salad fork & knife

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Dessert spoons cocktail fork escargot fork soup spoon
Demitasse spoon serving spoon serving fork

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Butter spreader
steak knife tea spoon
B. CHINAWARES
Show plate dinner plates 10 to 11 inches
Dessert plates 7 to 7.5 inches
salad plates 8 -8.5 inches fish plates 8-8.5

inches

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Soup bowls at least 9 inches
Bullion cups and saucers 8-12 oz coffee cups & saucers

8 oz
tea cups & saucers demitasse cups& saucers monkey dish( for
sauces/gravies
Oval plates platters bread & butter or side plate 6 inches

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C. CUTLERY - Refers to knives and other cutting implements.
a. Table knives
b. Salad knives
c. Steak knives
d. Bread knives

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D. GLASS WARES
Red Wine Glass Water goblet
White Wine
Highball Glass
Glass
Rock/Old
Café Pousse Fashioned
Glass

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Flute Glass Martini Glass
Brandy Snifter Sherbet Glass
Pilsner Glass Cordial Glass
Irish Coffee
Collins Glass
Glass
Hurricane Glass Shot Glass

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All Purpose
Beer Mug
Glass
Margarita
Sherry Glass
Glass
Coupette Glass Coffee Mug
Types of glasses
a. Footed glass – water goblet, red wine glass, martini glass

b. Hi ball glass – Collins, zombie, old fashioned glass
c. Tumbler – glass with oval base, used to entertain the guest
d. Mug – Beer mugs
E. HOLLOWWARE – Consists of any item made from silver

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coffee pot tea pot tea pot
Soup taureens w/ ladle milk jugs
Oval flats creamer and sugar

container
F.SERVICEWARES
Chafing dish cake server punch

bowl w/ ladle

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Serving Spoon and Fork soup ladle
punch ladle
Round tray rectangular tray round platters

oblong platter
G. LINENWARE
a. Table Napkin – An individual piece of linen which is used to

protect the clothing or wipe the mouth during a meal.
1. 20 .x 20 in
2. 18 x 18 in.
3. 8 x 8 in.

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b. Table Cloth (toppings for tables)
1. 54 x 54 in
2. 90 x 90 in
3. 64 x 64 in
4. 72 x 72 in
5. 120 inches diameter for round tables ( 72 in dia.)
6. 110 inches diameter ( 60 in. dia.)
7. 96 inches diameter (54 in. dia.)
8. 54 inches diameter ( 36 in. dia.)
9. 72 x 108 for 36 x 72 inches table
10. 36 x 108 for 18 x 72 inches table
11. 96 x 108 inches for 54 x 72 crescent table
12. 72 inches diameter for 36 inches diameter half
moon table
c. Skirt Cloth (for buffet table)
d. Top Cloth (for buffet table)

e. Table runner for center design

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TABLE EQUIPMENT
a. Round tables (stackable)

72 in. – 12 pax
60 in. - 10 pax
54 in - 8 pax
36 in - for cocktails
b. Rectangular tables
18 x 72 in.
36 x 72 in.
c. Crescent tables
54 x 72 in.
d..Half-moon tables - 36 inch diameter

e. Quarter tables- 18 inches radius
f. Square table
Buffet table wedding reception
Cold kitchen area

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FOOD AND BEVERAGE SERVICE EQUIPMENTS
Gueridon mobile bussing cart mobile

crockery cart
Dishwashing machine dish rack

Glass rack

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Coffee maker electric thermo bus pan
electric blender
BAR EQUIPMENT/TOOLS
Mobile Bar Wine Rack
Bar Sink Blender
Bar
Fruit Juicer
Refrigerator
Bottle
Stirrer
Sealer

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Water
Coffee Maker
Pitcher
Coffee
Bar Caddy
Percolator
Punch Bowl Bottle

with Ladle Opener
Wine Bucket Ice bucket
Wine
Picks
Decanter

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Jigger Bar Spoon
Cocktail
Straw
Shaker
Chopping
Scooper
Board
Measuring Measuring
Cup Glass
Beverage
Coaster
Dispenser

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Strainer Cork Screw
SELF-CHECK 1.1-5
A. Matching Type:
Match the items in column A with each descriptions in Column B.
A B
1. Dinner plate a. container for clear soup like beef

Consommé
2. Salad plate b. 4 inches in diameter, used as
underliner for demitasse cup,
usually used for café espresso
3. Show plate or hot chocolate.
c. 8-8.5 inches in diameter
4. Monkey dish container or underliner for
Vegetable or fruit salad
5. Bread plate d. 11 inches in diameter ,

For maincourse like steaks,
6. Fish plate or plated food
e. 11-12 inches in diameter use as

underliner for starters also
called base plate
7. Saucer f. 7.5 inches for bread and butter

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Served on the side of the cover
8. Demitasse saucer g. 9 inches in diameter for fish

Appetizer like smoke salmon
9. Bouillon or consommé cup h. container for cereals like

arroz caldo, oats etc.
i. For container of hard

boiled eg
10. Cereal bowl j. 6 inches in diameter

Used as coffee underliner
Also used for desserts
k. container for sauces like

Gravy, tempura sauce, etc.

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ANSWER KEY 1.1-5
1. D
2. C
3. E
4. K
5. F
6. G
7. J
8. B
9. A
10.H

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Learning Outcome # 2 CLEAN AND CLEAR FOOD
SERVICE AREAS
CONTENTS:

3. Cleanliness and Sanitation
4. Proper Bussing and Clearing
ASSESSMENT CRITERIA:
1. Used items are promptly removed from service areas and are safely
transferred to the appropriate location for cleaning.
2. Leftover food and disposables are disposed of in accordance with hygiene
regulations.
CONDITION:
The trainee / student must be provided with the following:
Table and chairs
Dinner fork
Table cloth
Table napkin
Teaspoon
Glassware
Condiment
Water goblet
Sugar bowl / creamer
Cup and saucer
Flower arrangement (fresh/artificial)
Dinner knife
Ashtray

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Tray
Plates
Linens
Service wares
ASSESSMENT METHOD:
Oral examination
Written examination
Performance test
LEARNING EXPERIENCES
LEARNING OUTCOME NO. 2

CLEAN AND CLEAR FOOD SERVICE AREA
Learning Activities Special Instructions
Read Information sheet 1.2-1
” Hygienic and Appropriate Personal
Presentation”
Answer Self check 1.2-1 Check answer with answer key
checklist 1.2-1.You are required to get
all answers correct. Read the
information sheet again to answer all
questions correctly.
Perform Task sheet 1.2-1 Evaluate performance using
Polishing / Clean glassware performance criteria checklist 1.2-1
Legislation on OH &S and Food
Hygiene
Answer self Check 1.2-2 Check answer with answer key
checklist 1.2-2
Perform Task sheet 1.2-2 Evaluate performance using
Carrying Tray performance criteria checklist 1.2-2
Read Information Sheet 1.2-3
Cleanliness and Sanitation
Answer Self-check 1.2-3 Check answer with answer key
checklist1.2-3

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Perform Job sheet 1.2-3 Evaluate performance using
Dishwashing ( Manual) performance criteria checklist 1.2-1
Proper Bussing and Clearing
Answer self-check 1.2-4 Check answer with answer key
checklist1.2-4
Perform Task sheet 1.2-4a Evaluate performance using
Clear Table by tray evaluation checklist 1.2-4a
Perform Task sheet 1.2-4b Evaluate performance using

Clear Table by hand evaluation checklist 1.2-4b
Perform Task sheet 1.2-4c Evaluate performance using
Decrumb the Table evaluation checklist 1.2-4c

HYGIENIC AND APPROPRIATE PERSONAL PRESENTATION
Learning Objective:
After reading the INFORMATION SHEET, YOU MUST be

able to identify the different sanitation standards in handling
service equipment, and check service wares for chips, marks,
spills and drips.
Introduction:
Hygiene matters are those that directly affect a person’s
health, while sanitation is related to the contamination of the
environment, which affects the health of the people generally. This
subject has become a very important aspect of the food and
beverage service industry as it involves food and beverage that are
served and consumed by customers thereby benefitting or adversely
affecting health. It is therefore imperative in any food service to
include hygiene and sanitation as it is essential to service as the
products themselves.

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Sanitation Standards and Handling Equipment
1. Store food products immediately after they are received in

their appropriate temperature.
Cold Food qt 40C (400F)

Hot Food at 600C ( 1400F)
Bottled wine with cork in horizontal position
Nitrogen preserved wine in an upright position
2. Use proper personal hygiene by washing hands thoroughly for 20

seconds with soap and water before and after handling food.
3. Only clean and sanitized glasses, flatware, chinaware, and other
equipment, shall be set-up and to be used for service.
4. Equipment should not be exposed to contamination. Keep them in close
drawers or cabinets, not exposed to dust or dirt.
5. Food delivered for room service must be covered to avoid bacterial
contamination.
6. All service equipment must be wiped dry with clean wiping clothes to
protect them from watermarks. The clothes used for this purpose must
be segregated from other wiping clothes. They may be identified by color
coding.
7. Service equipment like bowls, glasses and cutleries must be handled
properly.
8. Bowls should be underlined with appropriate plate under-liner and never
to be served with the finger touching the rim.
9. Avoid touching the food and utensils with bare hands. Use scooper for
scooping ice; serving spoon and fork for dishing out foods.
10. When serving straw or napkin, never hold them with bare hands. To
protect them from bacterial contamination, either serves them with their
wrappers or in their respective dispensers.
11. When serving additional utensils or napkin, place them in a small plate
to avoid direct contact with the hand.
12. The thumb should be kept away from the plate to avoid touching the
sauce, meat or dish.
13. When setting up flat-wares and glasses, avoid leaving finger marks on
them by carrying them in trays or with a cloth napkin.

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14. Never serve food and cutleries that have fallen on the floor
15. To avoid contamination, food must be covered when it is not served
immediately.
16. Avoid placing foods on top of counters or tables.
17. Never serve utensils, cups, glasses or plates that are oily, wet or with
finger marks, spots or lipsticks. Remove them from the station and
replace them with clean ones. Use hot water to remove grease.
18. Air dry chinawares after coming from the dishwasher
19. Do not stack dishes too high. Only chinawares can be stacked using the
decoy system. This means chinawares of the same kind and size should
be stacked together.
20. Avoid handling in bouquet. Hold footed glasses on the stem and high ball
glasses on the base.
21. Never put flatwares/silverwares into glasses. Place them in their
appropriate container.
22. Follow the 3 S’s (scrape, stack and segregate) when bussing.
23. Trays must be handled with the palm and not the fingers holding the
plate.

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24. Check service station for cleanliness and possible pest infestation.Keep
station neat, clean and free of fowl odors.
SAFETY HAZARDS THAT CAN CAUSE ACCIDENTS

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1. Make sure that the floor is neither wet nor slippery. Kitchen floors
should not be treated with a slippery polish to avoid slips or falls.
2. Any broken tile must be immediately repaired as it can cause falls or

accident.
3. Avoid using blind doors. Use one with glass to be able to see people
coming and out of the door.
PROPER STORAGE 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 pile;
 Invert cups and saucers when placing them in racks;
 Place silver wares in trays for pre-soaking;
 Pre-soak glass cream servers;
 Place silver wares for pre-soaking.
3. In racking:
 Rack dishes according to size.
 Do not overcrowd dishes. Overcrowding results to poor cleaning and
increase the possibility of a breakage.
 Rack silverwares in special containers with their handles down. Do
not overcrowd them. The ideal is 15 pieces per compartment.
 Stack trays evenly and wash them separately.
4. Handle dishes by the edge; cups and silver by the handle, stemmed
glasses by the stem and tumblers by the base.
5. Keep the dish storage area clean at all times, protected from pest
infestation.
6. Keep dish/rack away from the exit end of the machine.
SELF-CKECK 1.2-1

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TRUE OR FALSE:
Write TRUE if the statement is correct write false if the statement is

wrong.Write the answers on your answer sheet.
1. In order to provide good service, the service staff must be trained in

proper handling of service equipment.
2. To avoid contamination equipment must be kept in an open drawers or
cabinet.
3. Always deliver foods for room service covered to avoid bacterial
contamination.
4. Cutleries that have fallen on the floor can be used for service as long as
you wipe it thoroughly
5. Glasses can be handled anywhere provided you wash your hands with
soap and water.
ANSWER KEY 1.2-1

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1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. FALSE

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TASK SHEET 1.2-1
Title : POLISH/ CLEAN GLASSWARE
Performance Objective: Given the materials, polish the glassware very

well with no visible marks or dust when glass is put against the light.
Supplies : container of boiling water, clean dry tea cloth,

goblets, wiping cloth
Equipment : Table
Steps/Procedure:
1. Using the base of the goblet to be cleaned, hold the goblet over
the steam with a napkin.
2. Rotate goblet to allow enough steam to enter the bowl of the
goblet.
3. With a clean dry cloth hold the base of the goblet.
4. Place the other hand underneath the cloth in readiness to polish
the bowl of the goblet.
5. Place thumb of the polishing hand inside the bowl and the fingers
outside holding the bowl of the goblet firmly but gently.
6. Rotate the goblet with the hand holding the base of the goblet.
7. When fully polish, hold the goblet against the light to check for
cleanliness or lint.
Assessment Method:
Performance Criteria Checklist
Task Sheet 1.2-1
Polish/Clean Glassware

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Criteria YES NO
Did the candidate:
1. Assembled all required equipment?
2. Handled glasses by the stem?
3. Observed correct hand position?
4. Rotated glasses by base?
5. Sparkled glasses against light?
Trainer: ___________________________ Date: ________

LEGISLATION ON OCCUPATIONAL HEALTH AND SAFETY
(OH & S) AND FOOD HYGIENE
Learning Objective:
the requirements in the Food and Beverage Service areas to ensure OH & S
quality and food hygiene and ensure safe carrying of plates and trays.
Introduction:

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The provision of a safe and healthy work environment is both
economically and sociologically important. The safety and health of the workforce
is the responsibility of its management.
Rules in Safe Handling of Food and Beverage Service Equipment
1. Use appropriate trays during actual service and bussing.

2. Decoy system should be followed in stacking and storing equipment.
3. Use appropriate door for entry and exit. A separate door for entering and
going out should be installed to prevent collisions, which cause
accidents.
4. Report potential hazards immediately, such as broken floor tiles, LPG gas
with leaks, malfunctioning equipment, etc.
5. Follow manufacturer’s instructional procedures regarding the proper use

of all appliances.
6. Place heavy items at the center of the tray to keep it balanced.

7. Let the tray rest on the shoulder with the palm of the hand supporting
the tray underneath. If it is still off-balanced, use the other hand to
support the tray. Rest the elbow close to the hip when carrying a tray.
8. Make sure the bottom of the tray is clean.
9. Bending the knees, not the back, when picking up tray and when putting
it down.
Some Causes of Breakages
1. MECHANICAL IMPACT - results from an object to object contact. To

avoid mechanical impact, observe the following rules:
 Do not stack dishes too high. Only china is can be stacked
using the decoy system.

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 Avoid handling glasses in bouquet. Place them in a tray and
don’t make them stick to one another.
 Never put cutleries into glasses. Place them in their appropriate

container.
 Do not overload bus pans. Carry just enough to avoid accident.
 Do not dump glasses into sinks. Place them directly into divider
racks.

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2. THERMAL SHOCK - is the abrupt exposure of breakable equipment (like
crystal glasses, china wares, etc.) from cold to hot temperature or vice
versa, resulting to cracks or breakage.
To avoid thermal shock:
 Never put hot water in a chilled/ cold glass and vice versa.
 Allow chilled/cold bowl, china or glass to warm up at room

temperature before heating them in a microwave/oven.
 Never put hot water in any glass or container that is not heat
resistant.

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3. IMPROPER HANDLING AND MISUSE OF EQUIPMENT
Using equipment for a purpose other than what is indented for:
Among the malpractices that should be avoided are:
 Scooping ice with a glass. Appropriate ice scooper must be
used.
 Using knives for opening cans. The can opener must be used for
such purpose.
4. IMPROPER RACKING AND STACKING - stacking glasses and stacking

china wares that are of different sizes and shapes.
Precautionary measures:
 Instead of stacking glasses, place them in appropriate glass
racks so as to prevent mechanical impact.

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 Stack chinaware’s using the decoy system. This means china
wares of the same kind should be stacked together to make an
even stacking. Otherwise they become vulnerable to breakage.
 Avoid overloading trays and bus pans.
 Never stack dishes too high.
5. INATTENTIVENESS OR ABSENT-MINDENESS
Accidents often occur when service personnel are absent-minded
or inattentive while executing service especially when they are
carrying heavy trays and breakable equipment.

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6. IMPROPER BUSSING
To avoid accidents and breakages, busboys/waiters must:
 See to it that the trays or bus pans are not overloaded.
 The 3’S (scrape, stack, segregate) in bussing are strictly

followed.
 Appropriate trays are used - a bar tray with a cork for bar
items, rectangular or oval tray for china wares, etc.
 Trays are positioned such that it is well balanced, with heavy
items placed at the center.

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 Trays must be properly handled, with the palm, and not the
fingers holding the plate.
7. ENVIRONMENTAL FACTORS
Presence of safety hazards that can cause accidents.
 Make sure that the floor is neither wet nor slippery. Food,
water, beverages that spill on the floor must be cleared
immediately.
Kitchen floors should not be treated with a slippery polish to
avoid slips or falls.
 Grease that spill on floor must be cleared of hot water or hot

sponge and wiped dry.
 Any broken tile must be immediately repaired as it can cause
falls or accident.
 Avoid using blind doors. Use one with a glass to be able to see
people coming in and out of the door.
If possible, use a separate door for entry and for exit.
 Check for other safety hazards and take corrective action to
prevent accidents and injuries.

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Elsa A. Munsayac
SELF-CHECK
Information Sheet 1.2-2
Multiple Choice: Match column A with column B. Write the letter of the correct
answer on your answer sheet.
A B
1. thermal shock A. results from an object contact

2. absentmindedness B. using equipment for a purpose
3. improper racking and stacking
other than what is intended
4. environmental factors C. abrupt exposure of a
5. mechanical impact breakable
equipment
D. stacking glasses of different sizes
E. Inattentiveness
F. presence of safety hazards
that can cause accident
G. reporting potential hazards
immediately

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ANSWER TO SELF CHECK 1.2-2
1. C
2. E
3. D
4. F
5. A

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TASK SHEET 1.2-2
Title : CARRYING TRAY :
Performance Objective: Given the material, lift and put down the tray
on tray stand
Supplies : 1 rectangular or oval tray, plates, coffee pot or tea pot, cups
and saucers, flatware
Equipment : tray stand
Steps/Procedure:
1. Lifting and putting down large trays.
a. place underliner on tray.
b. have your body parallel with the tray stand.
c. bend down at knees as if about to kneel.
d. slide tray and carry it a little bit above your shoulder
e. the arm from elbow to wrist should be at a right angle to the
tray.
f. stand up, reining your legs to give strength to lift the tray, your
right hand controlling the tray.
g. in putting down the tray, the procedure is reversed for lifting
the tray..
2. Lifting and putting down a small tray.
a. carry the tray waist high or a little bit above your waist line.
b. when transporting beverage, carry tray with your left hand.
c. Serve beverages with your right hand from guest’s right side and
hold the tray with the left hand.
d. serve food with your left hand from the guest’s left side, and hold
the tray with the right hand.
.
Assessment Method:
Task Sheet 1.2-2

Elsa A. Munsayac
Criteria YES NO
Did the candidate:
Ensured clean tray?
Placed under cloth?
Observed proper handling of table appointments?

Bent knees when loading?
Balanced the tray?
Observed agility in carrying the tray?
Trainer: ___________________________ Date: ________
Information Sheet 2.3-2

CLEANLINESS AND SANITATION

Elsa A. Munsayac
Learning Objective:
After reading the INFORMATION SHEET, YOU MUST be able to properly

remove used items from service areas and safely transfer them to the
appropriate location for cleaning.
Introduction
It is generally accepted that unclean utensils do constitute potential
health hazards. Each service person must inspect all utensils before using
them to make sure they are clean.
Cleaning and sanitizing are resource-intensive procedures in any foodservice
operation. They require time, labor, chemicals and sanitizing procedures
resulting in optimal protection of employees and customers.
Principles of cleaning
Cleaning is a two-step task that occurs when a cleaning compound (or
agent) such as detergent is put in contact with a soiled surface. Pressure is
applied using a brush, cloth, scrub pad, or water spray for a long enough
period of time to penetrate the soil so it can be easily removed during the
second step of rinsing.
Cleaning and Sanitizing Procedures
A. Washing by Hands – using a 3 compartment sink
Scrape – and or pre-rinse food from the dishes and utensils

Wash with detergent and hot water (110ºF) in the FIRST sink
Rinse with clean, hot water to remove any soap or food in the MIDDLE sink.
Sanitize in the THIRD sink, for at least 1 minute to kill any bacteria. (teaspoon
bleach + 1 gallon of water, no soap)
Air dry the dishes and utensils
B. Machine Washing: Using a commercial dishwasher

Scrape and/or pre-rinse food from the dishes and utensils
Follow directions for the dishwasher. Dishwashers sanitize in one or 2 ways: 1)
Hot water rinse, or 2) Chemical spray rinse.

Elsa A. Munsayac
Procedures in Cleaning and Sanitizing
1. Wear proper cleaning clothes

2. Wear gloves
3. Prepare detergent solution
4. Check and sort the utensils according to ease of cleaning
5. Separate oily utensils from less oily ones
6. Scrub the less oily utensils first with detergent and solution. Rinse
with clean water.
7. Prepare sanitizing agent
8. Sanitize the utensils with 50ppm chlorine solution
9. Drain and dry the tools and utensils by either air-drying or towel
drying .
10. Sanitize the working table and equipment using 200ppm
chlorine stock solution
11. Store and dry clean utensils on the appropriate cabinets or
shelves
Frequency of Cleaning and Sanitizing
A. After each use

Clean and sanitize utensils after every use
Clean and sanitize all large stationary equipment and surfaces after contact
with each potentially hazardous food item. This includes raw meat, dairy
products, poultry and eggs.
Clean and sanitize all food contact surfaces regularly. When you wipe areas
clean, sanitize them manually
B. Several times a day

Clean and sanitize equipment that is used all day long at periodic intervals
during the workday when using for the same product. If the product is
changed, sanitize after each change.
Clean most cooking equipment several times a day to remove grease and food
particles. Especially remove food matter from grills and other food contact
surfaces
Clean the areas around ovens or hot oil cookers several items a day when in
use.

Elsa A. Munsayac
C. Once a day
Clean knobs, handles, oven doors and areas around burners at least once a
day
Food contact surfaces of grills, griddles and microwave oven must be cleaned
at least once a day
Use appropriate chemicals and equipment in cleaning and maintaining

kitchen premises, tools and equipment.
Chlorine for sanitizing. Concentration: 200ppm for tools and utensils; 350ppm
for preparation area/kitchen
Liquid hand soap for hand washing (observe 20-second time)
Detergent/liquid dishwashing soap for tools and utensils
Pesticides for insects/rodents
Principles of Sanitation
Immediately after cleaning, all food contact surfaces must be sanitized. Heat
and chemical sanitizing are the two methods for sanitizing surfaces
effectively.
Heat sanitizing. The objective of heat sanitizing is to expose the clean surface
to high heat for a long enough time to kill harmful organisms. Heat sanitizing
can be done manually or by a high temperature machine. The minimum
temperature range necessary to kill most harmful organisms is usually 162ºF
to 165ºF.
Chemical Sanitizing. A second method of effective sanitizing is through the
use of chemicals. One of the reasons for choosing this method over heat
sanitizing is the savings that are realized in energy usage, as lower water
temperatures are used with chemical sanitizers, eliminating the need for
booster heaters.
Chemical sanitizing is achieved in two ways:
immersing the clean object in a sanitizing solution of appropriate concentration
and for a specific length of time, usually one minute.
Rinsing, swabbing or spraying the object with the sanitizing solution.

Elsa A. Munsayac
SELF-CHECK 1.2-3
TRUE OR FALSE:
Write TRUE if the statement is true, and write FALSE if the statement if
false. Write your answer on your answer sheet.
1. Wear gloves when cleaning and sanitizing equipment.

2. Clean and sanitize utensils after every use.
3. Food contact surfaces of grills, griddles and microwave ovens must be
cleaned at least once a month.
4. When cleaning utensils, you should check and may not be sort them
according to ease of cleaning.
5. Use soap and water to sanitize equipment.

Elsa A. Munsayac
ANSWER TO SELF CHECK 1.2-3
1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. FALSE

Elsa A. Munsayac
TASK SHEET 1.2-1
Title : DISHWASHING (MANUAL)
Performance Objective: Given the material, wash and sanitize the

dishes
Supplies : sink, hot water, dishwashing powder, garbage bin, drying

rack
Equipment :
Steps/Procedure:
1. Scrape
2. Pre-rinse
3. Wash with appropriate dishwashing agent
4. Rinse
5. Sanitize
6. Air dry
Start washing from lightly soiled to heavily soiled
Assessment Method:
Task Sheet 1.2-1
Dishwashing ( Manual)
Criteria YES NO
Did the candidate:
1. Observed proper disposal of scraped left overs?

Elsa A. Munsayac
2. Pre-washed dishes appropriately?
3. Rinsed dishes in hot water?
4. Sanitized dishes properly?

5. Air dried dishes?
6. Stored dishes in clean protected place?
Trainer: ___________________________ Date: ________
Information Sheet 1. 2-4

Proper Bussing and Clearing
Learning Objective:
After reading the INFORMATION SHEET, YOU MUST be able to dispose

leftover foods and disposables in accordance with hygiene regulations.
Introduction
Proper disposal and storage of garbage and refuse protect food and
equipment from contamination. Typically, it involves proper handling and
short-term storage of the materials inside the operation.

Elsa A. Munsayac
Bussing and Clearing the Table
1. To maintain the cleanliness of the table, soiled dishes should be

immediately removed. Ashtrays once soiled, even with just one cigarette
butt, should be changed with clean ones.
2. When everyone at the table has finished eating the dish served, remove
all the soiled chinaware, flatware and glasses. Also pick up the
condiments that are no longer used. But do not clear the water glass and
coffee cups since they should be refilled. Remove them only after the
guests have left the table. Water glass to be refilled once empty or almost
empty.
3. Brush the table with clean, moist side towel whenever necessary. Take
care not to spill crumbs on the lap of the customers. Use a small plate to
catch the crumbs.
a. When removing soiled dishes, make an excuse and ask permission
from the guest.
b. As a general rule, bus soiled dishes from the left side of the guest.
c. When bussing, follow the standard procedure – the 3’s SCRAPE
left over foods and place them in one container , STACK together
the chinaware of the same size and kinds ,SEGREGATE chinaware
from utensils and leftovers
d. Remove the largest plate first, followed by the smaller ones so that
they can be easily stacked. Place large ones at the center of the
tray.
4. Do not stack dishes too high. This can cause accident and may create
clutter.
5. Never bus across the guest. Stay on the left side of the guest unless
difficult to do so that one cannot help crossing. In such case, make an
excuse.
6. Never scrape leftovers in front or near the guest. Do it few steps away
from the guest
7. Avoid overloading trays and bus pans.
8. Use appropriate trays for bussing – bar tray for bar items (glasses and
bottles), rectangular or oval tray for chinaware.
9. Bus bottles and glasses separately from the chinawares.

Elsa A. Munsayac
SELF-CHECK1.2.4
Filling the blanks:
Complete the sentences below by writing the word or words on the

blanks provided for. Write your answers on your answer sheet.
1. The 3’s in bussing include: ________, __________ and ______________.

2. The ________ glass has to be refilled once empty and should be removed after
the guest have left the table.
3. When bussing, avoid ____________ the tray and bus pans.
4. Never ________ leftovers in front or near the guest.

Elsa A. Munsayac
5. In bussing, use a __________ tray for glasses and bottles.
ANSWER TO SELF-CHECK 1. 2-4
1. a. Scrape
b. Stack
c. Segregate
2. water
3. overloading
4. scrape

Elsa A. Munsayac
5. bar
TASK SHEET 1.2-4a
Title : Clear Table (by Tray)
Performance Objective: Given the material, clean and clear the table
by tray.
Supplies : rectangular tray, used plates and flatware ,tray stand
Equipment :
Steps/Procedure:
1. Clear from left side of guest using right hand and serving tray on the
left hand. Date Developed: Doc. No.
2. Place soiled dish on tray, the
COMPETENCY BASED May2011excess food are placed on one corner on
Issued by: Page
a napkin. LEARNING MATERIAL
ISAT No.
3. Place
TESDA QA flat wares
IN FOODon&BEVERAGE
the tray. Developed by:
4. Sort itemsSERVICES
System accordingNC to IItype of utensils
Rowena D.and place onRevision
Abellera top of each
other. Ferines P. Cristobal No.
Elsa A. Munsayac
Assessment Method:
Task Sheet 1.2-4a
Clear Table (by Tray)
Criteria YES NO
Did the candidate:
1. Placed tray at back of the guest?
2. Sorted table appointment on tray?
3. Observed correct balance of tray?

4. Had agility in carrying the tray
5. Cleared on the right side of guest using right hand?
Trainer: ___________________________ Date: ________

Elsa A. Munsayac
Task SHEET 1.2-4b
Title : Clear Table (by Hand)
Performance Objective: Given the material, clean and clear the table
by hand.
Supplies : rectangular or oval tray, used plates and flatware, table cloth
Equipment :
Steps/Procedure:
1. Observe initial hand position for the first plate.

2. The second soiled plate when cleared will rest firmly on your
forearm. For the first hand position plate rests on your forearm
with support of the thumb, ring finger and little finger. For the
2nd hand position plate is supported by the thumb and little
finger.
3. When clearing soup plates:
a. the first soied soup plate is held firmly on its under plate with the
latter pushed up firmly between the thumb and first and second
fingers. It is important that this first soiled soup plate is held
firmly as succeeding dishes will be put on top of this one which
means there will be considerable weight.
b. . the second soiled soup plate with its under plate is cleared and
positioned on the forearm.
c. the soup spoon is taken from the lower soup plate and placed on
the upper plate.
d. the two soup spoons in the upper soup plate.
e. the upper soup plate with the two soup spoons, is now placed on
the lower soup plate, leaving the under plate behind.
f. the third soiled soup plate with its under plate is now placed on
the upper under plate on the forearm.
Assessment Method: Date Developed: Doc. No.

PerformanceCOMPETENCY BASED
Criteria Checklist May2011 Issued by: Page
Elsa A. Munsayac
Task Sheet 1.2-4b
Clear the table by hand
Criteria YES NO
Did the candidate:
1. Observed correct hand position?
2. Observed minimal noise?
3. Balanced plates on hand?
4. Cleared from left side using left hand?

5. Observe correct procedure for clearing?
6. Placed flatware on lower plate?
7. Placed food inside triangle of lower plate?
Trainer: ___________________________ Date: ________

Elsa A. Munsayac
Task SHEET 1.2-4c
Title : Decrumb the table
Performance Objective: Given the material, remove crumbs and other

debris left on the tablecloth
Supplies : decrumber( brush or sturdy cloth) , napkin , small plate
Equipment :
Steps/Procedure:
1. Get a napkin/crumber and a small plate.

2. Start crumbing from the left hand side of the first guest.
3. Position the service plate first beneath the edge of the table.
4. Brush any remaining crumbs with a service cloth from the center of
the place setting and onto service plate.
5. Move from the head of the place setting, the dessert fork to the left
hand side of the cover.
6. Then move to the right hand side of the same guest and complete the
crumbing down the next place setting.
7. The dessert spoon is then moved from the head of the place setting to
the right hand side of the cover.
8. While the dessert spoon and fork are being moved, a service cloth is
held under the service plate by the fingers of the holding hand.
9. Start crumbing the next place setting at the left of the next guest.
10. Repeat procedures 1-8 as necessary.
Assessment Method:
Task Sheet 1.2-4c
Decrumb the table

Elsa A. Munsayac
Criteria YES NO
Did the candidate:
1. Prepared materials for crumbing?
2. Asked excuse to guest before crumbing?
3. Crumbed down on left side of guest?
4. Brushed crumb from center to left of cover?

5. Moved dessert utensils?
6. Disposed crumbs properly?
Trainer: ___________________________ Date: ________
DEFINITION OF TERMS
Ambience - climate of the food service environment.

Chef - Head cook
Demitasse - French term that stands for strong after-dinner coffee,
served in a small demitasse coffee cup.

Elsa A. Munsayac
Entrée - refers to main dish.
Escargots - Snails
Guest Check- a list of food items eaten by the guest with corresponding
prices.
Menu - bill of fare or list of foods served at a particular meal.
Mise –en-place- putting into place or preparation.
Par Stock - represents the required quantity of supplies or stocks to
maintain efficient operations on a day to day basis.
Portion Control- method used by food service establishments to obtain
even sized portions for all guests.
Roux - is a cooked thickening mixture of flour and clarified butter.
Side Stand - a storage and service unit located close to the stations.
Underliner - a plate that goes beneath another plate to make it easier to
serve food.
EVIDENCE PLAN/EVALUATION PLAN

Elsa A. Munsayac
TRAINEES NAME
FACILATATOR’S NAME
QUALIFICATION FOOD AND BEVERAGE SERVICES NCII

UNIT OF COMPETENCY PROVIDE LINK BETWEEN KITCHEN AND
COVERED SERVICE AREA
Witten Test
Demonstration with Oral
Ways in which evidence will be collected:
[tick the column]
Questioning
Interview
The evidence must show that the candidate……
 Checked china wares from chips, stains and
cracks. X
 Handled properly the different utensils.

X x
 Followed the decoy system in stacking china
X x
wares, silverwares and glass wares.
 Used appropriate cleaning agent when cleaning x
the utensils. X
 Disposed properly leftovers and disposables in x

accordance with hygiene regulations X
 Used items are promptly removed from service

areas and safely transferred to the appropriate X
location for cleaning.
 Followed the standard operating procedure in x
cleaning kitchen areas and utensils. X
 Stacked dishes on their appropriate location. x

X x

Elsa A. Munsayac
Rating Sheet for Demonstration with Oral Questioning
Candidates’ Name:
Trainers’ Name:
Unit of Competency PROVIDE A LINK BETWEEN KITCHEN AND
SERVICE AREA
Qualification: FOOD AND BEVERAGE SERVICES NC II
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The candidate must be able to
clean bar areas.
Observation Checklist Check (/) to show if evidence is
demonstrated
During the demonstration of skills, the candidate: YES NO N/A
 Checked china wares from chips, stains and
cracks.
 Handled properly the different utensils.
 Followed the decoy system in stacking china
wares, silverwares and glass wares.
 Used appropriate cleaning agent when
cleaning the utensils.
 Disposed properly leftovers and disposables
in accordance with hygiene regulations
 Used items are promptly removed from
service areas and safely transferred to the
appropriate location for cleaning.
 Followed the standard operating procedure
in cleaning kitchen areas and utensils.
 Stacked dishes on their appropriate location.

Elsa A. Munsayac
Oral Questioning
Questions: Satisfactory Response
The candidate should answer the following questions: YES NO
1. What are the procedures in stacking china wares and service
wares?
2. What are the standard operating procedures in handling
equipment?
3. What is the first step in checking service equipment

condition?
4. What are the different types of chemical cleaning agents?
5. What are the proper ways of cleaning and washing service
ware and service areas?
6. What are the duties and responsibilities of a busboy?
The candidate underpinning knowledge was:
Satisfactory Not Satisfactory
Feedback to candidate:
Candidate’s name: Date:

Instructor’s Name: Date:

Elsa A. Munsayac
Written test:
I. Multiple Choice: Choose the correct answers and encirclethe letter of your
choice.
1.Supervised by outlet supervisors
a. bars
b. food outlets
c. room service
d. banquet service
2.It is a framework that establishes the relationship between job positions as

well as establishes the channel of communication.
a. organization structure
b. planning organization
c. supervising
d. organization
3. One waiter for every 15 customers
a. American service
b. Russian service
c.Buffet service
d. Family service
e. French service
4. Assist a waiters in mis-en-place preparation and table set-up
a. captain waiter
b. receptionist
c. waiter
d. busboy
5. A term recognized as embracing all items of flatware, chinaware,
silverwares,cutlery, glassware and hollowware and even linen.
a. food and beverage services
b. table appointments
c. linenware
d.FBS equipments
II. True or False

Write true if the statement is correct write false if the statement is wrong.
Write the answers on your answer sheets.

Elsa A. Munsayac
1. Glasses can be handled anywhere provided you wash your hands with
soap and water.
2. Table napkin is used to protect the clothing or wipe the mouth during a
meal.
3. Quality service does not require the use of appropriate serving equipment
and utensils.
4. Efficiency is knowing what to do, when to do and how to do.
5. Restaurant service personnel must be able to workafter their scheduled
time and do work beyond their designated tasks.
6. The Food and beverage service among hotels restaurants and food
outlets are handled by the Food and Beverage Service Department under
the command responsibility of the Food and Beverage Manager.
7. Food outlets is supervised by the banquet service manager or supervisor.
8. The organizational set-up of the food and beverage Department doesnot
vary on size of the food outlets, the seating capacity as well as the
complexity of operations.
9. For smaller less complex establishment, the divisionof labor is also
complex.
10.The flow of authority and chain of command in the food and beverage
department is illustrated by means of an organizational chart.

Elsa A. Munsayac
ANSWER KEY (written test)
I.
1. B
2. A
3. A
4. D
5. B
II.
1. False
2. True
3. False
4. True
5. True
6. True
7. False
8. False
9. False
10.True

Elsa A. Munsayac

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HOW

Date Developed: Doc. No.

Providing A Link Between Kitchen and Service Areas

 Information Sheet – this will provide you with information (concepts,

RECOGNITION OF PRIOR LEARNING (RPL)

The evidences for recognition of prior learning are presented if:

Date Developed: Doc. No.

having them, formally recognized.

1. Take Pre-assessment to evaluate your skills and knowledge in preparation for

Date Developed: Doc. No.

1 Provide Link Between Kitchen Providing Link TRS512316

Date Developed: Doc. No.

Unit of Competency: Provide a link between Kitchen and Service Areas

Module Title: Providing a link between Kitchen and Service Areas

NOMINAL DURATION: 80hrs

1. Liaise between kitchen and service areas.

Date Developed: Doc. No.

1. Workflow structures within a food and beverage service location

Date Developed: Doc. No.

UNIT OF COMPETENCY: Provide a Link between Kitchen and Service

MODULE TITLE: Providing a Link Between Kitchen and Service Area

LO1 - LIASE BETWEEN KITCHEN AND SERVICE AREAS

1. Workflow structures within a food and beverage service location

LO 2- CLEAN AND FOOD SERVICE AREA

1. Hygienic and appropriate personal presentation

Date Developed: Doc. No.

1. Workflow structures within a food and beverage service location

The learning outcome stated above is attained if you can

 Kitchen service points are attended to and monitored to

The trainees must be provided with the following:

Date Developed: Doc. No.

Read information sheet 1.1-1.

Date Developed: Doc. No.

INFORMATION SHEET 1.1-1.

Organization of the Food and Beverage Department

1. Bars - headed by the Bar supervisor or bar captain

An organization then establishes a structure. An organization structure is a

The flow of authority and chain of command is usually illustrated as follows:

ORGANIZATIONAL CHART –Food and Beverage Department

Outlet Room Bar Banquet

Captain Room Bar Banquet

Waiters Room Bartender Banquet

Busboys Room Bar Banquet

Date Developed: Doc. No.

Food and Beverage

Captain Waiter Bar Captain

Food Attendant Barboy

The organizational set-up of the Food and Beverage Department varies

Date Developed: Doc. No.

2. Food outlets is supervised by the Banquet service manager or supervisor.

4. For Smaller, less complex establishment, the division of labor is also

Date Developed: Doc. No.

Date Developed: Doc. No.

Title : Organize Food and Beverage Department

Performance Objective: Given the template, prepare an

Supplies : Bond paper, module, template

Equipment : PC, printer with ink

1. Secure a template from your trainer.

Performance Criteria Checklist for

Trainee’s Name__________ Date

Trainer: ___________________ Date: