MODULE OF INSTRUCTIONS
QUALIFICATION : FOOD AND BEVERAGE SERVICES NC II
UNIT OF COMPETENCY : PREPARE THE DINING ROOM/RESTAURANT AREA
FOR SERVICE
MODULE TITLE : PREPARING THE DINING ROOM/RESTAURANT AREA
FOR SERVICE
MODULE DESCRIPTOR : This module covers the knowledge and skills required in
the preparation of the dining room /restaurant area before
the start of the service operations. It involves opening
duties or the dining room mise-en-place prior to service.
This unit includes the knowledge and skills in taking
reservations, preparing service stations, table-setting, and
setting the ambiance of the food service facility.
NOMINAL DURATION : 41 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of the module the student trainees must be able to:
LO1. Take table reservation
LO2. Prepare service station and equipment.
LO3. Set-up the tables in the dining area
LO4. Set the mood / ambiance of the dining area
LO1. TAKE TABLE RESERVATION
ASSESSMENT CRITERIA:
1.Inquiries are answered promptly, clearly and accurately.
2.Pertinent questions are asked to complete the details of the reservations.
3.Reservations data are recorded on forms accurately based on establishment’s standards.
4.Details of the reservations are repeated back and confirmed with the party making the reservation.
5.Additional information about the food service establishment is provided when necessary
CONTENTS:
A .Introduction to food service Industry
B .Reservation Process
CONDITIONS:
The students/trainees must be provided with the following:
1. Learning Module
2. Modular / Self-paced instructions
3. Lecture / Discussion using Power point presentations
4. Video viewing
5. Demonstration Lecture / Discussion using Power point presentations
6. Video viewing
7. Demonstration
ASSESSMENT METHODS:
1.Written examination
2.Practical demonstration and oral questioning
LO2.PREAPARE SERVICE STATION AND EQUIPMENT
ASSESSMENT CRITERIA:
1. Service or waiter stations are stacked with supplies necessary for service.
2. All tableware and dining room equipment are cleaned,wiped and put their
proper places.
3. Special tent card and similar special displays are put are put up for
promotion.
4. Cleanliness and condition of all tables,tablewares and dining room
equipment are checked.
5. Water pitcher and buckets are filled.
6. Electrical appliance and equipment like coffee pots and tea pots and
warmers etc.in the dining area are turned on a kept ready.
7. Condiments and sauce bottles are refilled and the necks and tops of the
bottles wiped clean and dry.
CONTENTS:
1. Restaurants Tableware and Serviceware
2. Station mis en place
CONDITIONS:
The students /trainees must be provided with the following.
1. Learning module
2. Tableware
3. Tables and Chairs
4. Workplace appropriately simulated environment
METHODOLOGIES:
1. Lectures
2. Demonstration
3. Discussion
4. Role playing
ASSESSMENT METHODS:
1. Observation
2. Written examination
3. Practical demonstration and oral questioning
4. LO3. SET UP THE TABLES IN THE DINNING AREA
ASSESSMENT CRITERIA:
1.Tables
CONTENTS:
Proper sequence in clearing table
Proper handling of soiled items
Cleaning of tables and chairs
Safety practices
Time management
CONDITIONS:
The students/trainees must be provided with the following:
Manuals on Food Safety, Sanitation and Hygiene
MLC 2006 Guidelines
Learning modules
Tableware
Tables and chairs
Condiments
Workplace or appropriately simulated environment
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
LO4. SET THE MOOD AMBIANCE OF THE DINING AREA
ASSESSMENT CRITERIA:
1.Lights are adjusted according to time of the day.
2.Tables and chairs and other dining room furniture are engaged to ensure your
comfort and convenience of the guests.
3.Appropriate music is played when applicable.
4.Floor/Carpets are cleaned and made sure are ready
5.Air conditioning or cooling units are adjusted for comfort of the guest.
6.Decoration are set-up according to theme or concept of the dining room.
CONTENTS:
1. Banquet Set-up style
CONDITIONS:
The students/trainees must be provided with the following:
Manuals on Food Safety, Sanitation and Hygiene
Learning modules
Tableware
Tables and chairs
Condiments
Workplace or appropriately simulated environment
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
PRE- ASSESSMENT
TOOLS
TRAINEE’S
CHARACTERISTICS
