TLE TVL HE G9 G12 Q1 Module 1 Food and Beverage Services Week 1 Introduction To Food and Beverage Services
TLE TVL HE G9 G12 Q1 Module 1 Food and Beverage Services Week 1 Introduction To Food and Beverage Services
TLE TVL HE G9 G12 Q1 Module 1 Food and Beverage Services Week 1 Introduction To Food and Beverage Services
TLE/TVL
MODULE 1
Quarter 1
FOOD and BEVERAGE
SERVICES
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TLE/TVL
Week 1: Lesson 1
Introduction to Food
and Beverage Services
This Module dwells with the lessons that covers the preliminaries of this
specialization course: core concepts in food and beverage services, the relevance of the
course and exploration of career opportunities as a Food Attendant or Chef de rang.
At the start of your journey in learning Food and Beverage Service, the Personal
Entrepreneurial Competencies and entrepreneurial mindset were introduced. In this concept
review, you will be reminded of these lessons and you get to assess whether or not you
have the competencies found among entrepreneurs. In addition, a brief lesson on the
Business Environment and Idea Generation is provided to help contextualize how your skills
might be useful for an entrepreneurial venture. Read on to find out!
The first quarter contains the preliminaries of this specialization course that includes
the core concepts in Food and Beverage Services, the relevance of the course and
exploration of career opportunities as a Food Attendant or Chef de rang; the personal
entrepreneurial competencies (PECs) and enterprises related to food and beverage
services; the environment and market (EM) that enable learners to identify job opportunities
through customers’ needs and wants and market analysis; and the lesson on the different
preparations done in the dining room and restaurant area prior to actual service - this starts
from taking table reservations up to the physical set-up of the dining area and service
stations. These will set the mood and ambience of the restaurant as well as ensure that the
actual service will go smoothly.
This chapter also helps students understand what transpires before the actual
restaurant service. It also teaches them to value the need to learn different skills in
preparing the dining room area.
This module is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge with the expectation to demonstrate through the
learning materials. Learning procedures are divided into different sections - What to Know,
What to Process, What to Reflect and Understand, and What to Transfer. Read and answer
the suggested tasks and accomplish them to practice developing a sustainable program,
prioritizing needs and building a vision.
So, explore and experience the K to 12 TLE Module in Food and Beverage Services
and be a step closer to a successful Food Attendant which is equally applicable to boys and
girls.
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Objectives
Vocabulary List
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Pre-Test
1. They offer coffee, snacks and often light meals to supper items?
A. Fine dining restaurants C. Coffee shops
B. Casual dining restaurants D. Fast food restaurants
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Read Lesson Information closely and find out how much you can
remember. Then do Self-Check 1.1, Enrichment Activity 1.1 , to know
how much you have learned.
Hospitality is probably the most diverse but specialized industry in the world. It is
certainly one of the largest, employing millions of people in a bewildering array of jobs
around the globe. Sectors ranges from the glamorous five-star resort to the less fashionable,
but arguably more specialized, institutional areas such as hospitals, industrial outfits, schools
and colleges. Yet of these many different sectors, foodservice has to be the most
challenging. Whatever the size of the foodservice operation, the variety of opportunities
available is endless. “The sky is the limit with foodservice”.
But, where did it all began, this word restaurant and its etymology?
This word was said to be credited to the famous Monsieur Boulanger, the father of
the modern restaurant, who sold soup at his all-night tavern on the Rue Bailleul. He called
these soup restorantes (restoratives), which is the origin of the word restaurant. The term
restaurant (from the French restaurer, to restore) first appeared in 16th century, meaning “a
food which restores”, and referred specifically to a rich, high flavoured soup. However,
Boulanger was hardly content to let his culinary repertoire rest there. In 1767, he challenged
the traiteurs monopoly by creating soup of sheep’s feet in white sauce. The traiteurs guild
sued, and the case went to the French Parliament. Boulanger won, and soon his restaurant,
Le Champ d’ Oiseau, was restoring hundreds of hungry patrons with its succulent, well-
prepared dishes.
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In 1782, the Grand Tavern de Londres, a true restaurant, opened the Rue de
Richelieu. Three years later, Aux Trois Fveres Provencaux opened near the Palais-Royal.
The French Revolution in 1794 literally caused heads to roll - so much so that the chefs to
the former nobility suddenly had no employment. Some stayed in France to open
restaurants and some went to other parts of Europe; many crossed the Atlantic to America,
especially to New Orleans, the only truly French corner of the New World. Almost all, went
into the restaurant business.
Restaurants then spread rapidly across the world, with the first in the United
States (Jullien’s Restarator) opening in Boston in 1794. The oldest restaurant with
contiguous operation in the United States, Union Oyster House is also in Boston and has
been opened since 1826. Most restaurants continued on the standard approach of providing
a shared meal on the table to which customers would then help themselves (service a la
francaise, commonly called “family style” restaurants), something which encouraged them to
eat rather quickly.
In the Philippines, food service became a major breakthrough through the influences of other
countries. Notable restaurants in the Philippines also have humble beginnings:
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What is it?
Self-Check
Activity 1.1 Direction: Answer the following statement with the correct data
provided in the lesson above.
1. Who are some of the people responsible in the introduction of the different
restaurants concepts?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
2. What are the reason for success of some of the pioneers in the industry?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Research a restaurant in your community and find out the historical details and its
significance to its state of operations today.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
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Read Lesson Information closely and find out how much you can
remember. Then do Activity 1.2, Remember Activity 1.2 to know how
much you have learned.
As of today, food and beverage service facilities vary as different concepts arise from
food kiosks to luxurious fine dining facilities. These facilities come in different forms and
sizes which will be discussed below.
Food and beverage service facilities could be best described as a catering
establishment. A catering establishment is an organization that provides food and beverages
to its patrons or clientele. Basically, there are two types of catering establishments, the
primary and the secondary catering establishments.
Coffee Shop
Catering Bars/Pub
Catering Establishment
Fine Dining
Airline Catering
Leisure-Linked
Catering
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PRIMARY CATERING FACILITIES. These types of establishments are primarily concerned
with the provision of food and beverage services. Their main purpose for existence is food and
beverage.
SECONDARY CATERING FACILITIES. In this type, the provision of food and beverages is
part of another business, so basically this is an allied or support system of the business itself.
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What is it?
Self-Check
Activity 1.2
Explain the process as per the discussion in lesson 1.2
4. How are these catering establishments significant in choosing a place for dining?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Activity 1.2
Remember at least three (3) different forms of catering establishments in your area and
evaluate each establishment according to the following criteria of their differences:
➢ FOOD QUALITY
_________________________________________________________________________
_________________________________________________________________________
➢ AMBIANCE
_________________________________________________________________________
_________________________________________________________________________
➢ FOOD SERVICE
_________________________________________________________________________
_________________________________________________________________________
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Read Lesson Information closely and find out how much you can
remember. Then do Activity 1.3, Performance Activity 1.3 to know how
much you have learned.
Customers judge the restaurant, bar or hotel not only for the quality of food and facilities, but
also by the kind of people who serve them. The service personnel reflect the image of the
company. They must therefore carry themselves in a professional manner to make a good
impression.
Professionalism is a quality that is projected in terms of:
➢ Grooming - Individuals in food and beverage service cannot appear any more
extreme in their personal grooming than the most conservative of their guests. A
waiter who acts contrarily is, in effect making a management decision on what
clientele the operation should attract. Female employees have more latitude, but
their hairstyle should be generally simple, easy to care for and easy to clean.
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➢ Personal Hygiene - Food and beverage personnel are clean and look clean. Hands
and nails which are close to the guest’s food have to be absolutely spotless. If they
are stained by nicotine from smoking, the stains should be removed by lemon juice
and the underside if the nails whitened with cosmetic pencil. Long nails are
unacceptable, as they look bizarre and require almost constant cleaning. Perfumes,
strong after-shave lotions, and strong smelling hair oils should not be used. Teeth
should be presentable and clean and the breath sweet-smelling. Only regular
professional care and several daily brushings will guarantee the waiter against
offending the customers.
In addition to these more apparent aspects of personal hygiene, food service
personnel also assure the health of the guest by washing hands after using sanitary
facilities and by treating and covering cuts, wounds and sores with water proof flesh-
colored or neutral-color bandages. In the dining room, personnel should be also
careful to avoid sneezing, or excessive nose blowing in front of the guests and
should, in general, avoid touching face, facial blemishes, hair and underclothing in
the guest’s sight.
➢ Etiquette - General politeness and amiability are obviously expected of food and
beverage personnel. All remarks such as “thank you” and “good morning”
should include the guest’s name, title, or the word “sir” or “madam”. When
addressing persons with titles, for example, in a luxury hotel or at a banquet, the
general rule is to use the title or the form politest in greeting. For example, an
ambassador is referred to as “your Excellency” when greeting him; “good evening,
your Excellency”. After that he is referred to as “sir”. An archbishop, duke or
duchess merits an initial “your Grace” while other titled individuals, with the
exception of royalty (“Your Royal Highness”) are addressed initially as “Your
Lordship”. A cardinal is addressed as “Your Eminence”. All others including
knights (Sir ___), judges, military officers, priests are addressed as “Sir” not as
“judge” or “captain.”
In formal dining rooms, it is also polite to refer to the guest in the third person,
although this is not necessary. “Would you like another cocktail, sir?” is
appropriate as “Would the gentleman like another cocktail?”
➢ In the Dining Room - While waiting for the dinner and even while eating, customers
notice dining room personnel. They make no complaints about many things that they
observe and do not like.
➢ Unpleasant Habits
• Yawning
• Grouping
• Mannerisms like nail biting, cross arms and lip biting
• Using sign language with unwanted facial expressions
• Shouting, giggling and horse playing
• Daydreaming
• Putting hands on pockets
• Leaning on walls, tables and chairs
• Staring look
• Chewing gum
• Demand for tip
• Counting tip in view of customers
• Bluffing customers
• Reading newspapers or magazines
• Use of rude or insulting language
• Leaving one’s station longer than necessary
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What I have learned?
Remember
Activity 1.3
1. How important is professionalism in the dining room and in the restaurant as a whole?
_______________________________________________________________________
_______________________________________________________________________
2. What are some of the unpleasant habits a dining room personnel should avoid?
____________________________________________________________________
____________________________________________________________________
Performance Objective: Given tools, equipment and paraphernalia, you should be able to
wash hands according to its standard procedures
Materials : Water, soap, brush, towel, tissue paper, sanitizer and alcohol (70% ethanol)
Precautions:
1. Use potable water.
2. Check facilities if functioning properly.
3. Take proper care in using the facilities.
Assessment Method: Online Demonstration / Video sent by students
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Read Lesson Information closely and find out how much you can
remember. Then do Activity Check 1.4, to know how much you have
learned.
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➢ Room Service Manager. The Room Service Manager is responsible for –
• Selecting, training, encouraging and evaluating all junior employees
• Ensuring that cultural values and core standards of F&B
department/establishment are met
• Controlling labor expenses through staffing, budgeting and scheduling
• Handling guest’s complaints / Providing special requests
➢ Banquet Manager. The Banquet Manager is responsible for –
• Setting service standard for banquets
• Forecasting and allocating budgets for various types of events such as
conferences, meetings, etc.
• Achieving food and beverage sales
• Controlling chinaware, cutlery, glassware, linen and equipment
• Handling decorations and guest complaints
• Providing special requests
• Purchasing required stock by following appropriate requisition procedures
• Following up each function by receiving guest feedback and submitting it to
F&B Manager
• Participating in departmental meetings / Planning and pricing menu
• Training, grooming and development of staff underneath
➢ Bar Manager. The Bar Manager is responsible for –
• Forecasting the daily flow of customers
• Allocating right number of staff according to customer influx
• Managing and monitoring bar inventory from store to bar
• Tracking all types of drink sales
• Allocating cleaning and tendering tasks
➢ Food Safety Supervisor (FSS). A Food Safety Supervisor is a person who is
trained to recognize and prevent risks associated with food handling in an F&B
Services business. He holds an FSS certificate that needs to be no more than five
years old. He is required in an F&B Services business so that he can train and
supervise other staff about safe practices of handling foods.
➢ Head Waiter / Supervisor. He is responsible for all the service staff in the
restaurant and for seeing that all the preparation, service and clearing is efficiently
carried out. In smaller establishments, he or she may also be responsible for taking
reservations and for treating and seating guests.
➢ Station/Captain Waiter. He is responsible for the service of the station, or group of
tables. He or she takes the orders and carries out the service at the table of the
station, assist large establishment by less experienced and less knowledgeable staff.
➢ Waiter/Food Attendant. They perform duties such as plate’s service of dishes and
the service of sauces, sometimes assisted in the simplest tasks by a trainee.
➢ Commis/Busboy/Trainee. The assistant of the waiter in serving the guests.
➢ Wine Waiter. He is responsible for the service of all alcoholic drinks to the tables.
He or she must, of course, have thorough knowledge of the wines.
➢ Receptionist. She is responsible to welcome and greet the customers at the
entrance and escorts them to their table.
➢ Bartender. He prepares/serves beverages according to prescribed standards.
➢ Barista. He is responsible for the service of coffee.
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F&B Ancillary Departments
Food and Beverage department relies upon the support of the following departments –
➢ Kitchen Stewarding. The Kitchen Stewarding department strives to ensure
cleanliness, preparedness and orderliness in the commercial kitchen so that the
kitchen staff can work efficiently. It also ensures that all the tools and utensils
required for a specific meal or cooking task are cleaned properly and are ready to go.
The kitchen steward is a working link between the F&B Services and the commercial
kitchen.
➢ Dishwashing. The Dishwashing department is responsible for providing clean and
dry supply of glassware, chinaware and cutlery for bar, banquet, lounge and
restaurant service.
➢ Laundry. The F&B department is highly reliable on laundry department or
outsourced laundry services for timely supply of dry-cleaned and wrinkleless linen.
Typically, a sample organizational structure in a complete restaurant setup will be something
like this:
Waiter
Station Waiter
Food and Beverage Manager
Waiter
Station Waiter
Waiter Wine Waiter
Commis
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• Bus cleans dirty tables, using the right hand and stacking the dishes on the left hand.
• Use a napkin to cover trays of dirty dishes, flatware and glassware being carried into
the kitchen, so that the customers do not see soiled china and glassware.
• Crumb tables as required between courses.
➢ Server – servers are sales representatives. Servers are responsible for the
complete service of food and beverage, catering to all guest needs. Their job
consists of three major aspects:
• Represent the operation to the public
• Sell foods and beverages and the dining experience to the guests
• Deliver what they promised (service skills)
➢ Captain – as a leader of the team, the captain primarily responsible for ensuring that
the guests receive proper service, enjoy their meal and want to return. The captain
achieves this goal by providing guests with the highest possible standard in service.
Duties and Responsibilities:
• The captain must be personable, be a people person and be able to “read guests
minds” – being at the table before they even wave their hands to get attention.
• The captain must know the menu in detail – the ingredients, preparation, sauces and
garnishes – so as to be able to answer guest questions and sell the food better.
• The suggestive selling of items such as specials, wines, liquors and desserts is a
prime responsibility of the captain, increasing both check averages and tips.
• Another part of the captain’s job is to ensure an orderly and staggered seating of the
station so the team can properly serve all customers.
Captains are held responsible for the servicing of all guests in their station, and therefore
they must know where all team members are at all times, what they are supposed to be
doing and approximately how long each task would take.
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➢ Server – servers are sales representatives. Servers are responsible for the
complete service of food and beverage, catering to all guest needs. Their job
consists of three major aspects:
• Represent the operation to the public
• Sell foods and beverages and the dining experience to the guests
• Deliver what they promised (service skills)
➢ Captain – as a leader of the team, the captain primarily responsible for ensuring that
the guests receive proper service, enjoy their meal and want to return. The captain
achieves this goal by providing guests with the highest possible standard in service.
Duties and Responsibilities:
• The captain must be personable, be a people person and be able to “read guests
minds” – being at the table before they even wave their hands to get attention.
• The captain must know the menu in detail – the ingredients, preparation, sauces and
garnishes – so as to be able to answer guest questions and sell the food better.
• The suggestive selling of items such as specials, wines, liquors and desserts is a
prime responsibility of the captain, increasing both check averages and tips.
• Another part of the captain’s job is to ensure an orderly and staggered seating of the
station so the team can properly serve all customers.
Captains are held responsible for the servicing of all guests in their station, and therefore
they must know where all team members are at all times, what they are supposed to be
doing and approximately how long each task would take.
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What I have learned?
Remember
Post-Test
Direction: Read the questions carefully and write the letter of the correct answer
in your activity notebook.
1. Which of the following will not help you in upselling products?
A. Taste Menu Items C. Give Vivid Descriptions
B. Study the Menu D. Mention the Ingredients
2. __________ best tip of the waiter.
A. Attitude B. Gratitude C. Money D. Foods
6. They offer coffee, snacks and often light meals to supper items?
A. Fine dining restaurants C. Coffee shops
B. Casual dining restaurants D. Fast food restaurants
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What’s more to do?
Assignment/Additional Activities
Answer Key
Comments/Suggestions:
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References:
CBLM in Food and Beverage Services
Handouts/Manuals:
Books:
1. Cornell, Daryl Ace V., Food and Beverage Service Procedures (for
senior high school a comprehensive approach)
2. Food and Beverage Services (A compilation of notes and lectures),
(Bestlink College of the Philippines)
3. Cornell, Daryl Ace V., Vicente Eduardo I. Molina and Jojo G.
Valenzuela, A Concise Guide in Food and Beverage Service Procedures.
4. Axler, Bruce H. and Carol A. Litrides, Food and Beverage Services,
(John Wiley and Sons, Inc, 1990).
5. Samson-Roldan, Amelia, and Benito Tangonan-Edica, Food and
Service and Bartending, (Metro Manila: AR Skills Development &
Management Services, 2008)
Online Resources:
https://www.youtube.com/watch?v=_mw9-uk_QFk
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