Republic of the Philippines

North Eastern Mindanao State University

Formerly: Surigao del Sur State University
Lianga, Surigao del Sur 8307
Telefax No. 086-214-4221
Website: www.sdssu.edu.ph

FUNDAMENTALS IN FOOD SERVICE OPERATIONS

MODULE 3: Chapter 3
PROVIDING FOOD AND
BEVERAGE SERVICES

HARVEY KIER O. RANARA, MBA

Subject Instructor
Bachelor of Science in Hospitality
Management Surigao del Sur State University-
Lianga Campus
Facebook Accont: https://www.facebook.com/sirharvey.atsdssulianga
Contact Number/s: +63 918 258 1553 Email: [email protected]

Name of Student:

Course/Year Level:

Complete Address:

Contact Number:

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 PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
This chapter cover 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-in-place prior to service. This chapter includes the
knowledge, and skills in taking reservations, preparing service
stations, table setting, and setting the ambiance of the food
service facility.

TAKING TABLE RESERVATION

Learning objectives:
After reading this info sheet, the students will be able to:
1. Apply telephone etiquette when processing restaurant
reservation;
2. Process completely the restaurant reservation
procedures; and
3. Demonstrate effective restaurant table reservation
procedures.

Table reservation- is an arrangement made in advance to

have a table available at a restaurant. While most restaurants
in the vast majority of the world do not require a reservation,
and some do not have a policy or simply any channel for https://www.talech.com/blog/2019/11/06/reso
making one, so-called higher-end restaurants mainly in urces-restaurant-reservation-software-
overcrowded cities often require a reservation, and some may programs/
have tables booked for weeks in advance. At particularly
exclusive
venues, it may be impossible to make a reservation on the same day as the planned visit.

HOW TO ANSWER THE PHONE

1 Answer all incoming phone calls before the third ring.
2 When you answer the phone, be warm, enthusiastic,
and professional. Your voice on the phone is sometimes
the only impression of your company a caller will get.
3 When answering the phone, welcome callers
courteously and identify yourself and your organization
immediately. Say, for instance, "Good morning. Cypress
Technologies. Susan speaking. How may I help you?" Don't
just say "Hello". No one should ever have to ask if they've
reached such and such a business.
4 Enunciate clearly, keep your voice volume moderate,
and speak slowly and clearly when answering the phone
so your caller can understand you easily.
5 Control your language when answering the phone.
Don't use slang or buzzwords. Instead of saying, "OK", or
"No problem", for instance, say "Certainly", "Very well", or
"All right". If you're a person who uses fillers when you speak,
such as "uh huh", "um", or phrases such as "like" or "you
know", train yourself carefully not to use these when you
https://www.thebalancesmb.co speak on the phone. (Learn more about the speech problem
m/how-to-answer-the-phone- of
properly-2947153 using fillers and how to solve the problem.)
6 Train your voice and vocabulary to be positive when phone
answering, even on a "down" day. A positive vocabulary is
one
that focuses on helping the customer. For example, rather than saying, "I don't know", say, "Let
me find out about that for you."

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7 When you answer the phone, take phone messages completely and accurately. If there's something
you don't understand or can't spell, such as a person's surname, ask the caller to repeat it or
spell it for you. Then make sure the message gets to the intended recipient.
8 If people have had to leave you messages, answer all your phone calls within one business day. I can't

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 emphasize this one enough. Remember the early bird? The early caller can get the contract,
the sale, the problem solved... and reinforce the favorable impression of your business that you
want to circulate. Few things annoy callers trying to reach your business more than unreturned
calls.
9 Always ask the caller if it's all right to put her on hold when answering the phone, and don't leave
people on hold. Provide callers on hold with progress reports every 30 to 45 seconds. Offer them
choices if possible, such as "That line is still busy. Will you continue to hold or should I have
call you back?"
10. Don't use a speaker phone unless absolutely necessary. Speaker phones give the caller the
impression that you're not fully concentrating on his call, and make him think that his call isn't
private. The only time to use a speaker phone is when you need more than one person to be in
on the conversation at your end. Ask the caller if you may put them on speaker phone before
you do it.
11. If you use voice mail or an answering machine to answer calls when you can't, make sure that you
have a professional message recorded, that does the same thing as tip #3, and gives callers
any other pertinent information before it records their messages. Update your voice mail
message as needed. For instance, if your business is going to be closed for a holiday, update
your voice mail message to say so and to say when your business will reopen.
12. Train everyone else who may answer the phone to answer the same way, including other family
members if you're running a home-based business. Check on how your business's phone is
being answered by calling in and seeing if the phone is being answered in a professional
manner. If they don't pass the test, go over this "how to answer the phone" list with them to
make sure that everyone at your business knows how to answer phone calls properly.

ACKNOWLEDGING A RESERVATION REQUEST

 Certainly Mr. Harvey, (use name if whenever
known)
 Yes of course sir or madam, (use name if known)

TAKING THE TABLE RESERVATION DETAILS:

Standard questions:
 May I have your name, please?
 When would you like to book your table?
 A table for how many guest?
 Where would you like to sit?
 Do you prefer a smoking area? (only applicable
if your restaurant has separate smoking https://www.restaurantbusinessonline.com/advice-
area/zone) guy/pros-cons-email-reservations

Identify The Reservation Details

 Required dates/length of stay.
 The number required.
Number of guests.

 Name of guest/s.
 Number of rooms.
 Required type/s of room.
 Personal details, contact data and method of
payment – if reservation/room is available. https://themegrill.com/blog/wordpress-
restaurant-reservation-plugins/

WHEN YOU CHECK THE RESERVATIONS BOOK

 Please excuse me, (name), while I check you the reservations.
 Please allow me to put your call on hold, while I check the availability.
 Just one moment, please (name), while I see what we have available.
RETURING TO THE CALLER
 I‟m sorry to keep you waiting, (name)
 Sorry to keep you on hold, (guest name)
 May I have your(mobile number), please?
OTHER CONSIDEATION IN TAKING TABLE RESERVATION:
 Confirming the details
 Saying goodbye
 When a table is not available or where the guest
wants one
 Offering an alternative
 Reconfirming a restaurant table reservation request
and special request.
References
Book: Bajao, G.T. et al, 2019., Fundamentals in Food Srce Operations By Wiseman‟s
books trading, inc
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Website: https://www.youtube.com/watch?v=IEWwkfIJx00

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NAME: Date:

Course/year/section: RATING:
ACTIVITY 3
ESSAY
PLEASE READ INSTRUCTION/S BELOW!
 Fill-up information above!
 Answer the questions based on the knowledge you have gained from the stated topic.
 Your answer should be handwritten.
 DO NOT USE OTHER ANSWER SHEET, WRITE YOUR ANSWER IN THE SPACE PROVIDED BELOW.

1. In processing a restaurant reservation, why is it important to confirm the details of reservations?

Answer:

2. As a reservationist, how do you apply telephone etiquette?

Answer:

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7|Pag e HPC-2 Fundamentals in Food Services Operation
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 NAME: Date:

Course/year/section: RATING:

Laboratory Activity #1
ROLE PLAY

PLEASE READ INSTRUCTION/S BELOW!

Fill-up information above!
Title
RESTAURANT RESERVATION
Performance Objective
Given the following instructions, you should be able to process restaurant reservation completely.

Materials needed:
Telephone or any communication device
Video camera
Counter table for reservationist and any place/area for the caller.
Formal attire for the reservationist and any casual attire for the caller.
Steps/Procedure:
1. Find a partner (classmates) to act as your guest.
2. Answer the telephone and greet the guest
3. Get the reservation details of the guest.
4. Offer alternative when a table is not available or where the guest wants one.
5. Confirm the guest reservation.
6. Record the detail of the reservation.
7. Follow the performance criteria checklist below, the criteria will be your guide on how you
do your role play
8. SAVE it in the CD drive. (CD BURN)
CRITERIA YES NO

1. * Did you answer the phone immediately or before it reaches 3 rings

2. * Did you greet the guest and ask how you may help him/her?

3. Did you asked the name of the guest?

4. *Did you check the reservation book regarding the table availability?

5. Did you offered alternative when there is no available table.

6. *Did you ask the guest when he/she will reserve the table? (Date and Time)

7. *Did you ask how many guests will reserving?

8. Did you ask the guest his/her preferred area in the restaurant?

9. Did you thank the guest for reserving and wishing him/her a pleasant day ahead?

10. *Did you completely record the reservation details and relay it to your
colleagues?
Note: *Critical aspects of the play.

CONGRATULATIONS! You have just finished the ROLEPLAY. YOU’RE IN FOR

Prepared THE NEXT MODULE. GOOD JOB!
by:

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Continuation. . . .

PREPARE SERVICE STATIONS AND EQUIPMENT

Learning Activity
LEARNING OBJECTIVES
After reading this chapter, you will be able to:
1. Identify tools and equipment for restaurant service;
2. Explain the use of different service wares; and
3. Set-up a waiter‟s station.

Introduction:
The main purpose of a waiters‟ station is to provide the
service staff with a location on the floor from which they can work.

The items commonly found at a waiter’s station will reflect

the service to be provided and can be expected to include:
 Menus and wine lists
 All main types of cutlery usually held in drawers
 Service plates, cups and saucers
 Napkins
 Service trays
 Salt and pepper shakers
 Sugar bowls
 Docket books and pen or electronic equivalents
 Toothpicks
https://www.easyhotelmanagement.com/2020/06/side-  Condiments-sauces, tabasco, mustard, extra butter
station-dumb-waiter-side-board.html  Spare glassware

Prepare cutlery
A wide range of cutlery can be used in a food and beverage facility: the following are
commonly used items. For you to familiarize more of the items needed, the lists are stated on the table,
all you have to do is to SEARCH & DRAW what is being asked.

A common procedure to polish cutlery is as follows:

1. Separate the cutlery into the different types
2. Take a handful of cutlery, holding it by the handles, and dip the ends into a bucket full of hot
water and lemon.
3. Using a clean, lint-free cloth, polish the service end of the cutlery
4. Continue this procedure until all cutlery is polished.
5. Place the cutlery, handles up, in the service position, either on a table or at the waiter‟s
station. Polished cutlery should always be placed on an under-plate to be taken to the table
for set up.
6. Do not touch the top of the items that goes into the customer‟s mouth.

Prepare crockery/Chinawares
The type of crockery used by n establishment can vary depending on the menu items offered, the style
of service provided and the required image the property wishes to create.

Crockery may be badge with the name of the venue, or be un-badged.

Traditionally, crockery is white, but many color options exist that can be used to blend with a theme.

Standard types of crockery are written in the table; all you have to do is SEARCH & DRAW each one of it

Why Use Different Types of Glassware?

Different glassware has evolved in order to make each different drink better. It may be that
you have a perfectly measured cocktail, but the size of the mouth can help release the aromas. It may
be that you have a wonderful new liquor in your hand, but once in a drinking vessel it can be warmed-
up, or stay cool, by the design of the glass. Enhanced aromas and correct temperatures are two key

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factors to improving the drinking experience.

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(1)Red Wine Glass
Glassware for red wine should have a larger, rounder bowl in order to swirl the wine easily and help
aerate it. A long stem will also keep the hand away from the drink in order to prevent it from becoming
too warm. Examples: Pinot Noir, Syrah.
(2)White Wine Glass
White wine glasses will have a smaller mouth area, and therefore a smaller surface area to aerate so
that wine does not oxidize too fast. This is in order to retain the lighter, more delicate notes that white
wines will generally have.
Examples: Chardonnay, Sauvignon.
(3)Flute Glass
Sparkling wine needs even less surface area, as this will help preserve the bubbles and stop it from
going flat too quickly. Hence, the flute glass, with its tall, thin bowl and small mouth. Also used for
Champagne cocktails.
Examples: Champagne, Prosecco, Bellini.
(related read: The Benefits of Wine on Tap)
Correct Cocktail Glassware

(4)Cocktail Glass
The classic, traditional cocktail glass is an inverted cone bowl, which can come in a variety of sizes,
usually around 3 to 6 ounces. It is used to serve cocktails without ice, or „up.‟ Its shape evolved from
the fact that all traditional cocktails would have interesting aromas, and the large mouth allows the
nose of the drinker to get close to the surface of the drink and fully enjoy its scent and taste.
Examples: Martinis, Cosmopolitan, Brandy Alexander, Kamikaze.
(5)Highball Glass
A highball glass is a glass tumbler used to serve „tall‟ cocktails and other mixed drinks that contain a large
proportion of a non-alcoholic mixer, and are poured over ice. It is often used interchangeably with
the Collins Glass, although the highball glass is shorter and wider in shape.
Examples: Dark ‘N’ Stormy, Bloody Mary, Mojito, gin & tonic.
(6)Lowball Glass
The lowball glass, Old Fashioned glass, or rocks glass, are all names for a short tumbler with a solid base
which holds around 6 to 8 ounces of liquid. A solid base aids with drinks that require „muddled‟
ingredients. These low glasses can also be used for serving a neat pour of liquor.
Examples: Old Fashioned, Negroni, White Russian.

Specialty Glassware

(7)Irish Coffee Glass

Hot cocktails such as an Irish Coffee or a Hot Toddy are best served in an Irish Coffee glass, which is
made with heat-resistant glass and has a handle attached, to enable you to hold the drink comfortably.
(8)Hurricane Glass
The Hurricane cocktail, developed by New Orleans tavern owner Pat O‟Brien in the 1940s, was first
poured into hurricane lamp-shaped glasses; hence the name. The drink and the name stuck, and it has
been a mainstay in the French Quarter ever since.
(9)Martini Glass
Martinis were originally served in cocktail glasses (above), but the drink evolved into a variety of vodka-
based „tinis‟ through the ‟90s, and the serving sizes grew. Martini glasses differ from the traditional cocktail
glass by generally having a larger bowl and being fully conical at the bottom.
(10)Margarita Glass
Another specialty drink with its own unique glassware, Margaritas were traditionally served in a margarita
glass; a “stepped-diameter variant of a cocktail glass.” These may be rarely seen in general bars and
homes, as it has become the norm to serve margaritas in many other vessels, from pint glasses to
double Old Fashioned glasses.
(11)The Glencairn Whisky Glass
This specialty piece was developed by Glencairn Crystal Ltd. with the purpose of getting the maximum
flavors when drinking whisky. It derives from traditional nosing glasses used by master blenders,
borrowing the wide bowl to show off the color and help expose the aromas, but instead uses a tapered
mouth to allow easier drinking.
(12)Snifter Glass
The snifter glass has a very short stem that is supposed to be cradled in the hand, helping warm the
drink it contains. The large bowl allows the drink to be swirled, and a shorter mouth traps aromas and
allows the drinker to enjoy a more prominent smell as they sip. Mostly used for brown spirits, such as
brandy and whisky.
Cheers! Standard types of Glasswares are written in the table; all you have to do is SEARCH & DRAW
each one of it

References
Book: Bajao, G.T. et al, 2019., Fundamentals in Food Srce Operations By Wiseman‟s
books trading, inc

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 TABLE SET-UP
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.Identify the set-up correctly the utensils in the table.
2. Apply the Informal table set-up.
3. Demonstrate formal table set-up.

https://whatsfordinner.com/kitchen-tips/classic-table-settings/

Table Setting - refers to the way to set a table with tableware - such as eating utensils and for serving
and eating. The arrangement for a single diner is called a place setting.
General Table Setting Guidelines
 The lower edges of the utensils should be aligned with the bottom rim of the plate, about one
(1) inch up from the edge of the table.
 To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1) inch
away from the plate's side.
 To eliminate fingerprints on the handle, hold flatware by the "waist," the area between the
handle and the eating end of the utensil.
 Elbow room requires a minimum of 15 inches between place settings, or approximately 24
inches from the center of one place setting to the middle of the next.
 Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to
be served before the guests are seated.
 The water glass should be placed approximately one (1) inch from the tip of the dinner knife.
 Place knives with blades facing the plate.
 Do not place over three pieces of flatware on either side of the plate at one time (except
forks if an oyster fork is used).
 When an uneven number of people are seated, the odd-numbered place settings are
laid opposite the middle of the even-numbered place settings.

THE GOLDEN RULE

The set-up will greatly depends on the order of the guest and the style of service of the restaurant.
THE PLAN
Try to plan the table setting to match your menu. When bread and butter are served, add a
butter plate to the table. Use separate salad plates if serving your main course with gravy.
Depending upon the occasion, you may want to use a "formal" table setting or an "informal" table
setting. Most of us will infrequently use a formal setting.
TABLECLOTHS AND PLACE MATS (TABLE LINENS)
Although a formal dinner requires a tablecloth, at informal dinners a tablecloth is optional. A
bare table with place mats is the alternative.
CENTERPIECES AND CANDLES
Flowers or bowls of fruit work well as a centerpiece. Make sure the centerpiece doesn't stand so
tall that guests can't see over it.
Candles, if meant to be merely ornamental, are placed on either side of the centerpiece. Or, place one
candle above each place setting if they will be used as the only source of light.
THE INFORMAL TABLE SETTING
At an informal meal, all flatware is laid on the table at one time. At the host's option the dessert
utensils may be brought to the table on the dessert plate.

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The following is a standard table setting for a three-course meal. Note the basic “outside-in" rule. The
piece of flatware that will be used last is placed directly next to the plate you are using.

FORKS
Both forks are placed on the left of the plate. The fork furthest from the plate is for salad. The
fork next to the plate is for the dinner. (Please Note: At more formal meals where the salad is served
after the main course, the order of placement is reversed.)
Fork tines may be placed downward, in the continental style, or upward, in the American style.
DINNER PLATE
The dinner plate is placed on the table when the main course is served and is not on the table
when the guests sit down.
Large plates, such as the dinner plate and luncheon plate, are laid about one (1) inch in from the edge
of the table.

SALAD PLATE https://www.wellingtonweddings.co.nz/blog/5-steps-getting-the-perfect-table-setting-at-your-wedding

The salad plate is placed to left of the forks.

Small plates, such as the salad plate, fish plate, and dessert plate, are laid about two (2) inches in from
the edge of the table.
DINNER KNIFE
The dinner knife is placed on the right side, and directly next to and one (1) inch away from,
the plate. The blade should face the plate. If the main course requires a steak knife, it may be
substituted for the dinner knife.
SPOONS
The soup spoon is on the far right of the outside knife.
BREAD PLATE WITH BUTTER KNIFE
A small bread plate is placed above the forks, above and to the left of the service plate. The
butter spreader is laid on the bread-and-butter plate.
GLASSWARE
Usually one wine glass is used along with a water goblet. If the table setting is uncrowded,
there is room to arrange glassware in any way you like, such as in a straight line parallel with the edge
of the table or a diagonal line angled toward the table's edge.

WATER GOBLETS
The water glass is placed in a position closest to the hand, approximately 1 inch above the tip
of the dinner knife.
WINE GLASSES
At least one wine glass should sit to the right and possibly above the water glass.
NAPKINS
Place the napkin in the place setting's center, or left of the last fork.
COFFEE CUPS
Place a cup and saucer to the right of the place setting. The coffee spoon goes to the right of
the saucer. Place approximately one (1) inch beyond the outermost piece of flatware. The top edge of
the saucer is aligned with the top rim of the plate or bowl.
Cup handles are faced in the four o'clock position for easy access.
DESSERT SPOON AND FORK
At an informal meal, when two utensils are provided for dessert, the utensils are laid on the table
or presented on the dessert plate. The dessert spoon (or dessert knife) is laid on the table above the
dinner plate in a horizontal position, handle facing right. The dessert fork is laid beneath the dessert
spoon (or dessert knife), handle facing left. The dessert utensils may also be presented on the dessert
plate in the same way as formal service.
SALT AND PEPPER
Since more people use salt than pepper (and most people are right-handed), the salt shaker is
placed to the right of the pepper shaker, in a position closer to the right hand.

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The placement of the pepper shaker is to the left of the salt shaker, and for added definition it is
angled slightly above the salt shaker. They are placed above the cover or between two place settings.
Because salt is finer than pepper, the lid of the salt shaker is punctured with smaller, more numerous
holes than a pepper shaker.
Once the table is set, the next consideration is informal dinner service.

https://www.sdcreativeevents.com/blog/2018/8/3/how-to-set-up-a-formal-table-setting

THE FORMAL TABLE SETTING

To avoid clutter, the general rule for a any table setting is to include no more than three utensils
on either side of the dinner plate at a time. The exception is the oyster (or seafood) fork, which may be
placed to the right of the last spoon even when it is the fourth utensil to the right of the plate. The initial
table setting for a typical formal dinner should look something like this:

FORMAL TABLE SETTING

Service Plate. Place the service plate in the center of the place setting.
Butter Plate. A small bread plate is placed above the forks, above and to the left of the service plate.
Glasses.
Water Glass. The water goblet is placed above each guest's dinner knife. The other glasses are
then arranged around the water glass as follows:
Champagne Glass. A champagne flute may be located between the water glass and the wine
glasses.
Red Wine Glass. Red wine glasses have a wider globe and may be cupped in the palm of your
hand if you choose.
White Wine Glass. The glass with the longer stem and cylindrical globe is the white wine glass. White
wine glasses should only be held by the stem
Sherry Glass. A small sherry glass may also be present to the right of the wine glasses. This may
signal that sherry will be served with the soup cource
Forks.
Salad Fork. Directly to the plate's left. One (1) inch from the plate.
Dinner Fork. Left of the salad fork.
Fish Fork. On the dinner fork's left.
Knives.
Dinner Knife. (Or meat knife if meat will be served.) Directly to the right of the plate. One (1) inch
from the plate.
Fish Knife. On the dinner knife's right.
Butter Knife. On the butter plate, diagonally with the handle toward the guest.
Spoons.
Soup Spoon and/or Fruit Spoon. Right of the knives.
Oyster Fork. If present, on the right of the soup (or fruit) spoon. Also known as the seafood
fork. The only fork placed on the right side of the place setting.
The fork tines are placed in the bowl of the soup spoon with the handle at a 45-degree
angle. It may also be laid next to the soup spoon in a parallel position.
Dessert Spoons and Forks.
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 A dessert fork and/or spoon may be placed horizontally above the dinner plate.
These utensils may also be provided when dessert is served.
Salt and Pepper.
Salt Shaker. The salt shaker is placed to the right of the pepper shaker.
Pepper Shaker. The pepper shaker is to the left of the salt shaker, and is angled slightly above the salt
shaker.
Salt and Pepper Shakers. They are placed above the cover or between two place settings.
Salt Cellars. At formal affairs, salt is always applied from a salt cellar, a method that provides controlled
use of salt. A small spoon is presented in the salt cellar and used to sprinkle salt over food.
Finger Bowls.
Finger bowls may be placed on the table at the end of the meal. Once the table is set, the next
consideration is formal dinner service.

https://chairaffairrentals.com/table-setting-basics-set-table/

PREPARING TABLE APPOINTMENTS

The table appointments refer to all used for dining. These include the dinnerware, flatware, beverage
ware, and linen.

The following are the table appointments: their types, uses, and care.

TYPES USES CARE

DINNERWARES

1. PLACE PLATE- a 12” Under liner for dinner plates used Use a soft cloth or sponge for
diameter plate made in a formal sit down dinner removing scraps. Spoon, forks,
of metal. and knives as well as abrasive
materials may scratch the
surface. Soak in water to remove
stubborn sticking scraps

2. DINNER PLATE- a 10” Used for individual serving of the Use a soft sponge for soaping.
diameter plate made main dish in formal dinners Soap form inside out thoroughly,
either of china or scrub corners and edges well.
porcelain.

3. LUNCHEON PLATE- 9” Used for individual serving for Rinse thoroughly in clear water,
diameter deep plate lunch. either in basin or in running water,
made either of china, preferably hot water is used for
ceramics, glass or plastic. washing.

4. SOUP PLATE- a 9” Used for soups and for formal Drain soup plate in drainer or

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 diameter dep plate dinners. rack. Drain soup plate in drainer
made either of china or rack.
ceramics, glass, or
plastic.

5. SOUP BOWL - a 6" Used for soups, cereals, and Wipe dry with clean, absorbent
diameter hollow plate saucy dishes. towel. A cloth or paper in
made of either china, between bowls or plates to avoid
ceramics, glass, or scratching. Do not stock too high.
plastic.

6. BREAD AND BUTTER PLATE Used for serving bread and butter Do not use chinawares for storing
- a 6” diameter plate for breakfast and dinners. left-over foods.
made of either china,
ceramics, glass, or
plastic.

7. CUP AND SAUCER - come Can also be used for salads and Do not stock too high as it may
in varying sizes and desserts. fall or break underneath due to
designs made either of excess weight on top.
China, ceramics, glass, or
plastic. They are used in
pairs. Cup is placed
firmly on top or saucer
with its bottom fitted on
the grove.

8. DEMITASSE CUP AND Used for beverages like coffee,

SAUCER – a very small punch, tea chocolates, soups,
cup and saucer. and other variations.

Used for tea and chocolate

beverages.

9. PLATTERS - oval Used for serving different kinds

shaped dishes with of food - vegetables, meat,
widths poultry, rice, and the like.
ranging from 8” to 10"
made of either China,
ceramics, glass, or Store cups, pots, soup tureens,
plastic. bowls, and gravy boat in cabinet.

10. SOUP TUREEN - round Used for serving soups and its
or oval-shaped hollow variations.
container made either
of China or ceramics. It Used for serving gravy or sauces.
has two fine ears
(handle) on both sides
and comes with a
cover.
11. TEA OR COFFEE POT Used for serving tea or coffee.

Teapot is slightly smaller than

coffee pot.

12. SUGAR BOWL Used for serving sugar and milk.

AND CREAMER

13. GRAVY BOAT Used for serving gravy or sauces.

TYPES USES CARE

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FLATWARES

1. DINNER FORK - a 4- For the main dishes and entrees. Soak in water to soften stubborn
pronged fork usually leftover food.
made either of silver,
stainless steel, or
plastic.

2. SALAD OR DESSERT FORK -

For salads and desserts. Rub with a fine brush in
a 4-pronged fork,
warm soapy water.
shorter than dinner
fork, made either of
silver, or stainless steel,
or plastic.
For partaking pickled vegetables. Rinse thoroughly.
3. PICKLE FORK - a 2-
pronged, very small fork
approximately 3-inches
long. Made either of
stainless steel or plastic.

4. OYSTER FORK - a 3-
For picking oysters Scald. Let dry.
pronged, very small and similar shell
fork about 3-inches food.
long.
Made either of stainless
steel or plastic.

5. DINNER SPOON - comes

For partaking soup. Wipe with clean cloth or towel.
in varied designs,
oval shaped head
made of either silver,
stainless steel, or
plastic.
For stirring coffee or tea.
6. SOUP SPOON -
smaller than a dinner
spoon; bowl is For flatware that are oily, it is
best to pour hot water to
rounded made either
remove the grease, then
of stainless steel, proceed to the usual procedure
sliver, or plastic. of soaping,
7. DEMITASSE SPOON - a usually For mixing tea or coffee.
very small spoon lighter in
proportionally sized to weight
the demitasse cup than a
and saucer. dinner
knife,
8. ICE TEASPOON - slightly For partaking concoctions with ice
wooden
smaller than ordinary shavings or ice cream.
handle,
teaspoon.
narrowe
9. DINNER KNIFE - r, For slicing, picking, and other purpose
approximately 9” in when dining.
length, slightly thick,
solid handle, straight or
serrated blade, and
rounded and broad.

10. STEAK KNIFE - For cutting roast beef, pork,

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and chicken. rinsing, scalding, and drying.

For silver and silver

plated flatware, follow the
usual procedure in
cleaning. In the last step,
they should be wiped dry

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 serrated, and pointed tip. with a clean, smooth,
absorbent cloth. Do the wiping
repeatedly until silverwares
become shiny. Keep them in
their boxes or wrap in clean fine
cloth.
11. SERVING SPOON - larger For serving main dishes,
than dinner spoon with vegetables, and other
accompaniments, and usually
broader bowl and with sauces.
bigger handle.

12. SERVING FORK - larger For serving main dishes, salads,

than dinner fork, 4- vegetables, etc.
pronged, and has a
bigger handle.

13. PIE SERVER - wide For serving pies, cakes,

flat, elongated shape, and pastries.

and has a short

handle.
For serving soups.
14. SOUP LADLE - long
handle with small
rounded deep

15. GRAVY LADLE - long For serving gravies and sauces.

handle with small
rounded hollow
bowl.
For spreading butter on bread.
16. BUTTER SPREADER - small

TYPES USES CARE

BEVERAGEWARE
A. UNFOOTED WARES

1. OLD FASHION - a 7 ½ oz. Used for individual serving When washing table
glass with narrow base, of water, juice, halo-halo, appointments, glassware should
ice creams, and other be done first because they are
wide mouth, and thick
beverages concoctions. least soiled and most fragile.
body made or lime
glass.

2. HIGHBALL - a 12 oz. Used for water, beverages Use warm water with small
glass same width from with ice shaving, the local amount of ammonia.
halo-halo, ice cream
mouth to base and scoops, and other cold
made either of lime or concoctions.
crystal.

3. TUMBLER - an 8 oz. glass Generally used for serving water Use a soft sponge for
with narrow wide mouth or juices for lunch and snacks. soaping glasses.
and base. Commonly
made of either glass,
plastic, or metal.

4. JUICE GLASS - a 6 0z. Used for juices, punch, and Rinse thoroughly with warm
glass similar to a merry drinks. Sometimes takes water. Wash beverageware one
the place of punch cups. at a time.
tumbler. Made of either
lime, lead, plastic,

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 metal, or Styrofoam.

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 5. WHISKEY GLASS - a 1 ½ Used for individual servings of Drain on rubberized rack or thick
oz. glass with wide whiskey and other alcoholic clean cloth.
beverages. Do not wipe, air drying is
mouth and narrow base
preferable to attain a smooth,
usually made of lime clear, and sparkling look.
glass.

B. FOOTED WARES
1. GOBLET - comes in two Used for water and juices for
sizes, 8 oz. and 12 oz., formal occasions such as dinners.
with a wide mouth
tapering down to the
bottom. Stem is short.
Made either of lime or
crystal.

2. CHAMPAGNE - a Used for champagne and other

saucer-like glass with white wines. Store glasses individually upside
down. As much as possible do
hollow stem about 4
not stack inside the other as it
½ oz. to 5 ½ oz. may be difficult to separate
capacity. Made of them. it they got stucked, fill the
inner glass with cold water and
crystal or lead.
3. COCKTAIL - comes in Used for various cocktail the outer glass with warm
different shapes, with drinks. water. The expansion will
separate them. Do not pull
long stem, about 2 ½ oz. forcedly as to cause breakage.
to 5 oz. capacity. Usually
made of crystal.

4. SHERRY - has a V-shape Used for sherry.

body with short stem
about 2 to 3 oz.
capacity. Usually made
of crystal and lead.

5. WINE - has a tulip shape Used for other types of red

body with long stem and and white wines.
has about 3 to 5 oz.
capacity.

TYPES USES CARE

LINENS

1. TABLECLOTH - comes Covers the entire surface

in varying sizes of table with 10”-16”
overhang or floor length
(according (as in buffet).
to size of the table),
shapes (round, oval,
square, and
rectangular), and
material (cotton, ramie,
damask, linen, and
synthetic).

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 2. SILENCE CLOTH - a thick Used for muffling the sound
cloth used as padding of flatware, dinnerware, and
beverageware while dining.
underneath the Linens are washed according to
tablecloth. It is made of direction for every type or fabric.

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 wool, flannel, felt, or thin Generally, wash them in
foam. warm soapy water, slightly
brushing, and then rinsed
3. TOPCLOTH - smaller thoroughly in
Enhances the appearance of clean water several times.
than tablecloth and Enhances the appearance of
dining table.
made of cotton or linen Avoid wringing tightly as it
may
and other materials. Used as protection of tablecloth. affect texture and appearance
Usually placed on top of fabric. Simply hang smoothly
Minimizes frequency of on clean clothesline while wet
of tablecloth. and dripping. For stains, use
laundering the tablecloth.
the
appropriate stain remover and
Serves as accent to the applied it on the stained
spots. tablecloth.
4. TABLE RUNNERS - a strip
Add beauty or dramatic accent
that is highly decorated to the tablecloth.
them and brightly
colored cloth. Placed Provide variations of
setting in the table in
horizontally, vertically, or keeping with varied
both on top of occasions.
tablecloth.

5. PLACEMATS – Used to emphasize individual

approximately 18" by covers.
24" in size and used for
individual cover. Comes
from varying material
(cloth, abaca, and
synthetic), designs, and
colors.

6. NAPKINS - come from Used as protection for tablecloth

varying materials and to minimize soiling.
sizes. (18”-24” square
for dinner; 9”-12"
square for lunch,
supper, or breakfast;
6"-9" square for tea,
coffee, or cocktails.

Samples of Formal and Informal Menus for Different Styles and Service
Menu
#1 Formal Dinner: Russian Style

Courses Accompanying Wines

Soup: Cream of
Appetizer: Asparagus Cocktail Dry Sherry
Entrée: Shrimps White Wine
Main Fish Fillet with Sour Cream Red Wine
Dish: Beef Roast
Salads: Green Vegetables with
Dessert: Thousand Island Dressing Liqueurs
Beverage: Crema de Fruta Liqueurs
Brewed Coffee

Menu
#2 Semi-Formal: Blue Plate Style

Fruit: Peaches with

Main Cream Ham Steak
Dish:
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Side Dish: Baked Scallop Potatoes with Cheese
Bread or Cereal: French bread
Beverage: Hot Cappuccino

Menu
#3 Informal: Family Style

Setting: Family Style Lunch or

Soup: Supper Clear Soup
Meat or Roast Chicken
Fish: Chopsuey
Vegetables: Steamed Rice
Cereal: Leche Flan
Dessert:
References
Book: Bajao, G.T. et al, (2019). Fundamentals in Food Service Operations. Wiseman‟s
books trading, inc, Philippines

VIRTUAL QUIZ

GOOGLE CLASSROOM QUIZ

PLEASE READ INSTRUCTION/S BELOW!
 Announcement on our virtual quiz in the Google classroom will be after our virtual class.
 Time limit quiz.
 Everyone is encouraged to go online. (Compulsory)
 Will not give offline quiz.

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 Laboratory #2

Activity #1: Informal Table Set-up

Performance Objective: Given the following instructions, you should be able to perform the informal
table set-up.
Supplies/Materials: CBLM, tableware
Equipment: N/A
Steps/Procedure:
1. Gather all needed tableware including table and cloth.
2. Set-up the table good for 2 guests.
3. Set-up should be informal type and formal type
4. Take note that this is only for familiarization of the placement of silverwares, glassware and
dinnerware because the actual set-up will always depend on the pre-determined menu OR
BASED ON THE ORDER OF THE GUEST.
Assessment Method: Demonstration w/ Direct Observation

Activity #2: Formal Table Set-up

Performance Objective: Given the following instructions, you should be able to perform the informal
table set-up.
Supplies/Materials: CBLM, tableware
Equipment: N/A
Steps/Procedure:
1. Gather all needed tableware including table and cloth.
2. Set-up the table good for 2 guests.
3. Set-up should be informal type and formal type
4. Take note that this is only for familiarization of the placement of silverwares, glassware and
dinnerware because the actual set-up will always depend on the pre-determined menu OR
BASED ON THE ORDER OF THE GUEST.
Assessment Method: Demonstration w/ Direct Observation

Rubric:
Emerging Developing Competent Exemplary
4 pts 6 pts 8 pts 10 pts
Tableware Emerging Developing Competent Exemplary
Most tableware was placed in Some tableware was placed Most tableware was placed
Score: All tableware was placed
inappropriate positions for the in appropriate and correct in appropriate and correct
meal being served. More than positions for meal being positions for meal being in appropriate and correct
5 pieces were placed served. 2 - 5 pieces were served. A maximum of 2 positions for meal being
incorrectly. placed incorrectly. pieces were placed served.
incorrectly.
Flatware Emerging Developing Competent Exemplary
Most flatware was placed in Some flatware was placed Most flatware was placed in
All flatware was placed in
Score: inappropriate positions for the in appropriate and correct appropriate and correct
meal being served. More than positions for meal being positions for meal being appropriate and correct
5 pieces were placed served. 2-5 pieces were served. A maximum of 2 positions for meal being
incorrectly. placed incorrectly. pieces were placed served.
incorrectly.
Glassware Emerging Developing Competent Exemplary
Most glassware was placed in Some glassware was placed Most glassware was placed
All glassware was placed
Score: inappropriate positions for the in appropriate and correct in appropriate and correct
meal being served. More than positions for meal being positions for meal being in appropriate and correct
5 pieces were placed served. 2-5 pieces were served. A maximum of 2 positions for meal being
incorrectly. placed incorrectly. pieces were placed served.
incorrectly.
Napkin Emerging Developing Competent Exemplary
Folded napkins were placed Some folded napkins were Most folded napkins were
All folded napkins were
Score: in inappropriate position for placed in appropriate placed in appropriate
meal being served. position for meal being position for meal being placed in appropriate
served. served. position for meal being
served.
Menu Emerging Developing Competent Exemplary
Menu format was not Needs revision in some Few errors were present,
Menu was appropriately
Score: followed, proper sequence of items, misspelled and was some items
the items are not followed not properly sequenced. missing/misspelled, with placed on the table with
(appetizers/soups/vegetables) Menu folder can be very limited items. correct format and
improved with appropriate sequenced to standards,
design, color, etc. with elegant designs and
finish, balance of menu
items were evident.
Aesthetics Emerging Developing Competent Exemplary
Lacks color coordination; Design is acceptable but Table appointments are
Accessories and
pieces of table appointments can be improved neatly placed, a few pieces
are worn out/tarnished; some may have a bit of decorations are in line with
linen are not properly laid or tarnish/wear, appearance is the theme; table elements
folded, items look untidy; etc. acceptable but few items are uniformly spaced;
may be added to improve choice of colors are
overall aesthetics coordinated, all
appointments are in great
condition

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NAME: Date:

Course/year/section: RATING:

ASSIGNMENT #4
Instruction/s:
I-Enumerate the following:
A. Activities involved in preparing the dining room
1.
2.
3.
4.
B.Guides in preparing a dining room
5.
6.
7.
8.
9.
C. Types of table appointments
10.
11.
12.
14.
D. Two types of sit-down style of food service
15.
16.

II- Answer the following

1. Why the dining room is considered the show of a food services
establishment? (10Points)

2. How can you achieve convenience and comfort in the dining room for
the satisfaction of customers? (10Points)

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 Any question my dear students?
If none, please prepare for a quiz online!
References
Book: Basbas, L.D., 2017. Food and Beverage Services. Rex Book Store
Bajao, G.T. et al, 2019., Fundamentals in Food Srce Operations By Wiseman‟s
books trading, inc

Prepared by:
HARVEY KIER O. RANARA, MBA
Subject Instructor

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