SUPPLEMENTARY LEARNING MATERIALS

Course Level:
SENIOR HIGH SCHOOL (GRADE-11)
Track / Strand :
TVL – HOME ECONOMICS (Tourism Sector)
Qualification Title:
FOOD AND BEVERAGE SERVICE
Specialize Trainer:
CRISPIN P. VALLEGA JR.
Institution:
TAGUM CITY COLLEGE OF SCIENCE AND TECHNOLOGY
FOUNDATION, INC.
Gazmen Road, Gazmen Compound, La Filipina
Tagum City, Davao del Norte
 Food and Beverage Service
(FBS)
First Semester
Core
CORESubject:
SUBJECT:

Introduction: Food and Beverage Services

LEARNING COMPETENCY:

Core concepts in food and beverage services

Relevance of the course
Career opportunities

INTRODUCTION: FOOD AND BEVERAGE SERVICES

BEGIN!
Food and Beverage Services is related to all the activities pertaining to preparing for
service and serving food and beverages. This module introduces you to various types of
services, table settings, various equipment used in service, types of menus, types of service
operations, food garnishes and accompaniments, and various standard operating procedures
followed by food and beverage service business. This module teaches basic terms used in food
and beverage service domain. at a moderate level of expertise of tourism basics from where
you can take yourself to next levels.

This unit of competency will give u a basic level of expertise of tourism basics from
where you can take yourself to the next levels.

In this module you will learn about:

1. Core concepts in food and beverage services

2. Relevance of the course
3. Career opportunities

Objectives:

At the end of the module, you should be able to:

1. Explain core concepts in food and beverage services

2. Discuss the relevance of the course
3. Understand the significance of food and beverage service in today’s market job demands
4. Explore on opportunities; and
5. Recognize food and beverage service opportunities for other related future careers.
 Definition of terms:

Food and Beverage Industry The food and beverages industry is all companies involved in processing raw food
materials, packaging, and distributing them. This includes fresh, prepared foods as well
as packaged foods, and alcoholic and nonalcoholic beverages. Any product meant for
human consumption, aside from pharmaceuticals, passes through this industry

Tourism Industry The activity of travelling and touring. It is basically a set of inter-connected activities of
tourists while travelling to a place. And, so tourism as an industry means and covers the
same things but from an economic and monetary point of view. Tourism industry is and
comprises of all the companies which provide the products and services that are meant
and used by tourists at different stages of travel and tourism.
Hotel industry Hospitality is an industry that includes restaurants, hotels, casinos, amusement parks,
events, cruises, entertainment, and other tourism-related services. As such,
this industry isn't just important to businesses, but also to customers, employees, and
economies.

\
Try This:

Identify the following terms in the box. Write the correct answer in the space provided.

Goblet Mise en Place Restaurant Beverage Food Attendant

Service Tray Glass wares Menu Table Napkin Condiments

1. It is a French term means “Everything is in place”. ___________________

2. Their duties include: providing menus, answering to customer inquiries, taking orders, serving food and drinks.
____________________
3. A food outlet that serves food and beverages to walk – in customers or patrons who have made prior booking as
differentiated from those being served. __________________
4. A liquid to consume; a drink, such as tea, coffee, liquor, beer, milk, juice, or soft drinks, usually excluding water.
___________________
5. Dishes and table appointments are arranged, which are brought to the diner. _______________
6. Usually refers to glass different sizes and shapes, each one serving a different beverage or drink.___________________
7. A small piece of table linen that is used to wipe the mouth and to cover the lap in order to protect clothing.
_______________
8. A list of food and beverages offered to customers and the prices. __________________

9. Generally thicker glasses to provide insulation for the warm or cool, thick beverages that are served in them and can be
used for water and tea. ___________________

10. A substance such as salt or ketchup that is used to add flavor to food. _________________

Do This!

Task 1: Share your Understanding!

Procedure: In a 1 whole sheet of paper, share your understanding about food and beverage services, how’s the industry affects your
life and choose to study and specialize the skills and knowledge in this industry.

Think Beyond!

Give an example of tools each of the following items on the table. Write your answer on the space provided.
Flat wares China wares Hallow wares Glass wares
1
2
 3
4
5

Techno Words!

Food and Beverage Services - is a process of preparing, presenting and serving of food and
beverages to the customers through restaurants, food stalls etc.... This includes fresh,
prepared foods as well as packaged foods, and alcoholic and nonalcoholic drinks or beverages.

INTRODUCTION: FOOD AND BEVERAGE SERVICES

ORIGIN OF THE FOOD SERVICE INDUSTRY

Early inns provided wholesome food and local brews as part of their services to travelers. It was only later that food and
beverage became specialized services when independent restaurants and pubs opened to serve the local and travelling public. An
early type of restaurant was the Coffee House, which appeared in England in the mid-1600s. By the 18 th century, there were
approximately 3000 coffee houses in London alone.

The term RESTAURANT, as we know today, began in 1765 in Paris, France. Before 1795, catering operations offered public
food services. A soup vendor merchandised the soup as “le restaurant divin” – the divine restorative, coming from the Latin word
resturare, meaning “ to restore”. This gave us the word restaurant – a place to restore one’s health.

RESTAURANTS SERVICE

Restaurant – is a food outlet that serves food and beverages to walk – in customers or patrons who have made prior booking as
differentiated from those being served in take – out counters or vending machines.

Various Types of Restaurants

1. Coffee Shop – a casual dining outlet that caters to people “on the go” such that most items served are short orders.
2. Fine dining – restaurants are usually designed for the elite market and they serve special dishes of superior quality, often
with the elegance of wine service. It oftentimes involves table side preparation and “gueridon” service.
3. Buffet Restaurant – a “Help-Yourself-Concept” adapted by some restaurateurs who are assured of attracting clients and
more or less feel that guaranteed number of patrons are on hand.

Wide-array of food items are spread out according to course category:

a. Cold Selection/ salad section – normally will include meat or sea food platters, salads and dressings; bakery Items
(lunch) such as French baguettes, soft and hard rolls, sesame or poppy-seed rolls.
b. Soup Station – normally one is clear and the second one is creamy.
c. Hot Courses – include pastas and rice, vegetables, sea foods, chicken, pork and beef arranged from lightest to heaviest.
d. Carving Station – although this corner comes optional, roasted or grilled meats or baked fish in puff pastry are featured
with appropriate sauces.
e. Show-Cooking – is at times being featured as an added attraction.
f. Quick-station – features prepared items such as pastas and desserts.
g. Desserts – a variety of cakes, pastries, mouse, tartlets, fresh fruits, ice cream and local sweet-delicacies.
h. Appetizer – Is part of a meal that's served before the main course. Usually, it is a small serving of food — just a few
bites — meant to be eaten before an entree, and often shared by several people.
i. Aperitif drinks – Apéritifs and digestifs are drinks, typically alcoholic, that are normally served before or after a meal.
j. Main course - The main course is the featured or primary dish in a meal consisting of several courses. It usually follows
the entrée course.
4. Cafeterias, Student/industrial Canteen – are meant for people with low meal budget. It serves value meals that are usually
displayed in fast food counters.

RESTAURANT LAYOUT

This areas are the common site to be check first as clean before the operations start.
The layout usually consists of the following areas:
1. Dining Area – when restaurant has a large seating capacity and serves voluminous orders, it will be advisable to divide the
dining area into stations. Each station is installed with 7 to 15 tables and about 30-50 seats.
2. Food Display Counter – restaurants serving buffet or fast foods or counter items usually set up a specific place for food
display.
 3. Service Station or Side Stand – this area is the place where preparations for service are undertaken. The station is equipped
with a sideboard or cabinet with drawers for placing the par stock of supplies, cutleries, condiments and service equipment
to be used for set up and service.
4. Service bar (Bar Counter) – restaurants serving drinks are advised to set up a bar counter where drink orders are prepared.
The bar area shall be equipped with a counter where various wines, spirits, mixers and relevant equipment are display. The
bar is manned by a bartender.
5. Cashier’s Counter – this is the area where the cashier is seated to attend to bill settlement. It must be equipped with a cash
register or the Point of Sales System (POS), bill forms and receipts and other paraphernalia for cashiering.
6. Dispatching Counter – the food from the kitchen must be dispatched through a window counter so that waiters need not to
go to the kitchen to pick up and assemble orders.
A food dispatcher is assigned to handle the dispatching of orders and serve as point of control.
7. Stewarding Section (Dishwashing Counter) – is placed inside the kitchen. However there must be a window counter where
soiled dishes will be placed by waiters, without having to enter the kitchen.
8. Food Preparation Area – must be located at the back or adjacent to the dining area so that the dispatching of orders will be
faster and more efficient.

THE RESTAURANT BRIGADE

1. Outlet Manager (F&B Manager) – over sees food and beverage operations in his assigned outlet; ensures that service is
carried out in accordance with prescribed standards and policies.
2. Captain Waiter or Station Head – oversees the set-up and delivery of service in his/her area.
3. Receptionist – welcomes and greets customers at the entrance and escorts them to their tables.
4. Waiter – takes and serves food and beverage order according to prescribed standards of service.
5. Buss boy – acts as dining room helper and runner.
6. Bar Waiter or Bartender-Barista – prepares drink orders according to prescribed standards.
7. Outlet Cashier – prepares and attends to the settlement of customer’s bill.

Maitre d’’ Hotel – is the French term meaning the one who managed or supervised the dining area known as the Headwaiter.

Typical Productivity ratio used by large and medium-sized food establishments.

1 waiter/attendant for every 15 customers (for American or Plate service)

1 waiter for every table of 10 – 12 customers (for Russian service)
1 waiter for every 5 customers – (for French service with table side preparations)
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

A trained, professional waiter can easily handle up to 15 customers for a la carte, plated service but new waiters may not be as
productive so the productivity standards has to be adjusted based on the capacity of the assigned servers.

The organizational set up of the service brigade in a restaurant is illustrated as follows:

JOB DUTIES OOF SERVICE PERSONEL

A. Outlet Manager
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 as needed;
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 schedule, side duties, and assignments;
8. Conducts weekly meetings with his/her staff to discuss operational issues;
9. Looks after the set-up, appearance, and cleanliness of the outlets;
 10. Supervises the safekeeping and inventory of equipment/supplies;
11. Assists in taking and serving orders wherever needed;
12. Takes order of wines and serves them to guests;
13. Personally attends to very important guests (VIP’s) and
14. Attends to administrative responsibilities including the preparation of reports required by management.

B. Captain Waiter or Station Head

Basic Function: Oversees the set-up and delivery of service in his/her area.

Specific Duties:
1. Supervises mise-en-place preparation; checks availability of par stock;
2. Oversees the set-up of the outlet and ensures that all needed supplies are properly installed and provided for;
3. Monitors table service and the clearing of tables in his area;
4. Closely coordinates with his/her superior regarding the requirements and operational problems in his/her assigned
station;
5. Assists in order taking and service during peak hours;
6. Monitors the use of supplies and takes measures to control losses and wasteful consumption;
7. Supervises daily inventory and submits inventory report to superior;
8. Prepares and submits reports and documents that are required by management like bar and stock inventory;
9. Attends to guests’ complaints and requests;
10. Ensures guests’ satisfaction, solicits feedback from them regarding the service and food and attends to their needs and
concerns;
11. Trains and coaches staff regarding service procedures;
12. Assists in taking and serving wine order;
13. Undertakes table side preparation in the absence of a chef; and
14. Performs other duties as maybe assigned by superior.

C. 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; ensures that table
distribution balances the workload of the team;
2. Receives and logs down reservations; informs the supervisor about the details of such reservations;
3. Attends to inquiries, requests and complaints.
4. Maintains and fills logbooks/reservation book with the necessary information and keeps all reservation signs in place;
5. Assists in the preparation of mise-en-place and in taking food orders;
6. Monitors movement in the outlet and reports to the supervisor any unusual incident or suspicious persons.

D. Waiter
Basic Function: Takes and serves food and beverage order according to prescribed standards of service.

Specific Duties:
1. Upon reporting for duty, checks the logbook for endorsements and instructions;
2. Looks after the necessary preparations before the start of operation:
 Wipes/prepares the necessary containers, hollowware, 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 in maintained;
 Sets-up the table and installs require required facilities,
3. Familiarizes himself with the menu and the outlet’s specialties; performs suggestive selling;
4. Takes note of out of stock items and suggests alternative dishes;
5. Takes and serves food and beverage orders;
6. Assists the busboy in placing orders and in picking up orders from the kitchen;
7. Welcomes guests and assists them in getting seated;
8. Attends to the settlement of the bill of guests;
9. Attends to guest inquiries, requests and complaints and
10. Assists the busboy in clearing soiled dishes, dirt and trash.

E. Busboy
Basic Function: Act as dining room helper and runner.

Specific Duties:
1. Assists waiters in mise-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;
7. Does other errands in the dining room and
8. Clean and re-stock supply of assigned service station.

F. Bar Waiter or Bartender-Barista

Basic Function: Prepares drink orders according to prescribed standards.

Specific Duties:
1. Prepares drink orders, including coffee, following standard recipe or procedures;
 2. Opens and sets-up the bar, equips it with all the required pre-operating supplies and stocks;
3. Handles the safekeeping of bar supplies;
4. Prepares consumption report of bar stocks;
5. Reports losses, spoilage and damages to bar stocks;
6. Accomplishes opening and closing inventory of bar stocks;
7. Sees to it that the bar is properly stocked, clean and well maintained;
8. Attends to customer needs, requests and complaints at the bar counter;
9. Checks available of bar stocks and makes requisition when needed; and
10. Serves drinks from the bar counter (if any).

G. Outlet Cashier
Basic Function: Prepare and attends to the settlement of customer’s bill.

Specific Duties:
1. Regularly checks and updates POS of current prices of food items before the opening of the restaurant;
2. Prepares bills of customers;
3. Receives and punches payments in the cash register;
4. Validates credit cards, processes credit card payments and other charges;
5. Prepares the required reports – cashiers report, menu analysis, etc.;
6. Receives and accounts for change fund;
7. Turns over sales to general cashier or cash custodian.
8. May be assigned to accomplish deposit slip and to deposit cash sales immediately the following day.

RELEVANCE OF THE COURSE

Food and beverage assistants are customer service professionals that work in restaurants, coffee shops, bars, clubs, hotels and other
retail eating and drinking establishments. There are more part-time positions in this field than there are in most Industries, and this
is continuing to grow.
Experienced and professional food and beverage assistants can
progress to increased paying roles in larger and more formal food
establishments within the Hospitality Industry.
The Food and Beverage course is designed to prepare learners
to work in food & beverage within the hospitality industry by
providing students with essential knowledge and developing
their practical skills in respect of F&B operations. This course covers
the basic theory and practice within the Food Service Industry.
The Learners study the underlying principles and procedures of
food and beverage service in casual, banquet and catering establishments and the importance of upselling. The duties of the food
and beverage assistants include preparing tables (table setting) for a meal, taking orders, serving of food and drinks to customers,
and cleaning up before, during and after servings. Breakdown of rooms and service areas (in some cases).

The course teaches the basic service principles while emphasizing the importance of meeting the needs and, whenever possible,
exceeding the expectations of guests. Learners will gain an understanding of food and wine and its service in a variety of styles of
restaurant and establishments.

Upon completion, successful students will have increased confidence, they will have the knowledge of food service etiquette, use
the correct terminology and be able to answer questions about wines and other beverages with confidence. They will be able to
demonstrate and put into practiced food and beverage service techniques and effective customer service skills and attitudes
required within the Hospitality Industry.

CAREER OPPORTUNITIES

If you looking to get into the food and beverage industry, you have come to the right place! Whether you excel at sales, product
development or management, there’s a place for you in the food and beverage industry!

Bradley Thompson, the Manager of Engineering & Continuous Improvement at Lundberg Family Farms, says, “There is NO better
industry to work in than the food industry. Highly satisfying work with constant and unique challenges, where ‘art’ meets ‘science’.”

The food and beverage industry includes food manufacturing, deli, cafes, bakeries, fast-food, restaurants, food transportation,
maintenance, sales, pet food, food processing, logistics, catering and many more. Within the industry, there are 17 different sectors,
which include meat processing, poultry processing, fish products, dairy, confectionery, sugar, fruit & vegetable, baking, biscuit,
miscellaneous, vegetable oil, feed, flour and breakfast cereal, soft-drinks, distilling, brewing and wine. The National Restaurant
Association believes that restaurant employment, which includes food and beverage, will increase to 14.3 million professionals by
2022.

In Canada, the food and beverage industry is one of the major secondary industries and vital for Canada’s overall Agribusiness
system. Canadian food and beverage companies are often the leaders in North America for introducing new processing techniques
and packaging methods.

This industry can be very demanding but also rewarding!  Because the food and beverage industry is so appealing, sometimes people
who are in school need to take an extra semester or decide to drop out due to falling behind or pursuing a career in the food and
beverage industry. Remember to keep your options open and finish what ever schooling you are going through, because you never
know if you will want a new position within the food and beverage industry or if your schooling can help you down the road.
The food and beverage industry is the perfect industry to gain real skills that you can use throughout your career and personal life.
The more you learn through school and within the industry, the more powerful you are to companies. Make sure you learn as much
as you can and explore all the possibilities within the industry.

RESTAURANT SERVICE EQUIPMENT & SUPPLIES

Restaurants can make things possible for their patrons, with the help of a good set of restaurant tools and kitchen
equipment. These tools and equipment’s are represented by the all means to give satisfactory that service may serve and so many
more. It is actually any tools and equipment that could provide convenience to the restaurant kitchen crew, restaurant personnel
and help speed up the services they process for the waiting customers. Probably, a restaurant without these tools and equipment’s
is not that efficient and would only leave their patrons uncomfortable and starving for a very long time.

Quality service requires the use of appropriate serving equipment and utensils. Service crew must be familiar with the
various equipment and supplies for dining service. They should also be trained on the appropriate use of these equipment to
prevent breakages and damages.

Table Appointments

Knowing the right tools and equipment to use in different service areas is exceedingly fundamental thing to do. Learning how they
are properly used and maintain will help one in staying away from unforeseen disaster and unwanted humiliation. If one master the
tools of the trade then one is expected to perform responsibilities competently.

Table appointments are implements used for dining which consist of linen, silverware, dinnerware, glassware and centerpiece. An
attractive table adds to the environment of a meal. In setting the table, you need a “place setting” (all items a person needs for
dining) for each person. Place setting includes the following table appointments or any items used to set a table.

 Dinnerware (cups, bowls, and plates)

 Flatware (spoon, forks, and knives)
 Glassware ( all types, shapes and sizes of drink ware)
 Linens ( napkins, place mats or table cloths)

Table Wares - Tableware are the dishes or dishware used for setting a table, serving food and dining. It includes cutlery, glassware,
serving dishes and other useful items for practical as well as decorative purposes. 

Chinaware’s - refers to fine dishes made of china which is a translucent ceramic material.

CHINA WARES Uses

Known as service plates, under plates, or chop
plates, charger plates are merely decorative,
and are not meant to come in direct contact
Charger, show, or base plate 14 inches in size with food. It provide an elegant way to serve
multiple course meals, where each course is
served in its own separate bowl or plate, and
placed on top of the charger.

Dinner plate The average dinner plate we commonly use

12 inches in size today measures 11 or 12 inches across. A few
decades ago plates measured 7 to 9 inches.

The fish plate is a specialized plate about 8 to 9

inches in diameter. It is not made as part of a
dinnerware set, but is recognizable by
Fish plate ornamentation in a fish pattern. The fish plate is
9 inches in size not essential for formal or informal meals; when
served as an appetizer, fish can be presented on
any medium-size plate, such as a salad plate or
a dessert plate. If fish is the main course, it can
be presented on a dinner plate.

At a formal meal, the salad plate is laid before

the guest after the main course is cleared, an
arranged salad is presented to the diner on a
Salad or side plate platter. At an informal meal, the salad plate
7 – 8 inch in size functions to serve salad presented before the
main course, as a side dish with the main
course. But when salad is the main course, it is
presented on a dinner plate.

Bread and butter are served at informal meals

4 – 6 inches in size and luncheons. When a plate is not provided for
Bread plate a slice of bread or a roll, it is laid on the
tablecloth or rim of the dinner plate, where the
 butter is also placed.

Dessert plates are ornately decorated. They are

specialized plates about 7.25 to 8.5 inches in
Dessert diameter, used at formal and informal meals,
and made not as part of a dinnerware set.
A saucer is a type of small dishware. While in
the Middle Ages a saucer was used for serving
Under liner/saucer plate condiments and sauces, currently the term is
used to denote a small plate or shallow bowl
that supports a cup – usually one used to serve
coffee or tea (see teacup).

Proper way of handling the plate:

Grab the plate by placing the thumb at the rim of the plate while the rest of the four fingers (index finger, middle finger, ring finger,
and baby finger or pinky) are placed underneath the plate as support.

Proper way in serving the plate:

Waiters / Food Server Personnel serve each plate with food in a circular motion at the left side of the guest.

Glass wares - usually refers to glass different sizes and shapes, each one serving a different beverage or drink.

GLASS WARES Uses

The bowls of red wine glasses tend to be

fuller and rounder, with a larger opening than
Red wine glass other wine glasses in order to allow you to
dip your nose into the glass to detect aroma
White wine glasses are generally smaller than
red wine glasses. This shape preserves floral
aromas and helps maintain a cooler
White wine glass temperature. Full-Bodied White. Full-bodied
whites like Chardonnay are served in
a glass with a bowl that is smaller than a
red wine glass but larger than a light-
bodied white wine glass
Water Goblet glass A water goblet consists of a conically
shaped glass with no handle, rising from a
stem with a foot. Water goblets vary in style,
shape and decoration, and are usually more
plain than other types of goblets.
A cocktail glass is a stemmed glass with an
inverted cone bowl, mainly used to serve
Martini glass straight-up cocktails. The term cocktail
glass is often used interchangeably
with martini glass, despite their differing
slightly.
The Margarita glass is a variant of the classic
coupe glass that, in case the name didn't tip
Margarita glass you off, is typically used to serve Margaritas.
It features a small, secondary bowl in the
center that gives it a little extra volume and
some aesthetic flair.
A Champagne glass is a form of stemware
designed specifically to enhance the drinking
Champagne flute glass of champagne. The two most common forms
are the flute and coupe.
Tall, slim, and slightly wider at the mouth,
a pilsner glass makes visible the sparkle,
Pilsner clarity, and bubbles of pilsners and other
lighter beers. At the same time, it helps retain
a beer's head, which keeps volatile aromatics
locked under your nose.
A highball glass is a glass tumbler that can
contain 240 to 350 millilitres (8 to 12 US fl oz).
Highball glass It is used to serve highball cocktails and other
mixed drinks. An example size is 2 3⁄4 in (7 cm)
diameter by 6 in (15 cm) in height.
 Collins glass It is used to serve mixed drinks,
especially Tom Collins or John
Collins cocktails. It is cylindrical in shape and
narrower and taller than a highball glass. An
example size is 2 1⁄2 in (6 cm) diameter by
6.75 in (17 cm) in height.
The old fashioned glass, rocks glass,
lowball glass (or simply lowball), is a short
tumbler used for serving spirits, such as
Old fashion glass whisky, neat or with ice cubes ("on the
rocks"). It is also normally used to serve
certain cocktails, such as the old fashioned,
from which it receives its name.
A cocktail glass is a stemmed glass with an
inverted cone bowl, mainly used to serve
Cocktail glass straight-up cocktails. The term cocktail
glass is often used interchangeably
with martini glass, despite their differing
slightly.

Glassware is held by:

…the bowl, like water goblet
…the stem, like white wine glass
…the base, like tumbler, tall glass, and highball

Filling Facts: Red wine glasses should be 1/3 full, white wine should be ½ and sparkling wine or champagne should be ¾.

Flat wares - utensils, as knives, forks, and spoons, used at the table for serving and eating food. 

FLAT OR SILVER WARES Uses

Usually being use to serve food in a silver
service (Russian service) is a method of
Service spoon and Fork foodservice at the table, with waiter
transferring food from a serving dish to the
guest's plate, always from the left.

There are different types

of spoons for serving or eating different kinds
of food. The forks often accompany spoons or
Dinner spoon & fork help independently to pick food bites. Dinner
Spoon (Table Spoon) − It has elongated round
cup. It is used to eat main course food items.
This small table knife is specifically designed
to facilitate the eating of fish. The knife blade
Fish fork & knife has a curved sharp edge, perfect for sliding
between the skin and flesh of the fish.

If the salad is to be served first, and fish

second, then the forks would be arranged
Salad fork & knife (left to right): salad fork, fish fork,
dinner fork. ... If the salad is to be served first,
and fish second, then the knives would be
arranged (left to right): dinner knife,
fish knife, salad knife.
The dessert spoon (or dessert knife) is laid on
the table above the dinner plate in a
horizontal position, handle facing right.
dessert fork & spoon The dessert fork is laid beneath the dessert
spoon (or dessert knife), handle facing left.

The seafood fork, also known as a cocktail

fork; is a small, narrow, three-
Cocktail fork pronged fork made with short tines and a
long handle; it is approximately 4½ to 5½
inches in length. The purpose of a
seafood fork is to spear seafood. The
seafood fork is used in formal and informal
dining.
Escargot or Snail forks are two-
Escargot pronged forks that are small, thin forks used
only to eat escargot. These specialty forks are
 available in several styles, and will match
most escargot serving dishes.

Butter spreader/knife A small knife with a wide, flat blade, as for

spreading butter on bread or rolls.

Steak knives are sharp table knives that

Steak knife are used for cutting steak. They often come
with a wooden handle and a serrated blade.

Also known as an iced-tea spoon, is used to

stir sugar in cold beverages served in a tall
Long spoon glass, such as iced tea or iced coffee. The iced-
beverage spoon is the longest spoon in a set
of flatware,

A small spoon used typically for adding sugar

Teas spoon to and stirring hot drinks or for eating some
soft foods.
Demitasse spoon is a diminutive spoon,
Demitasse smaller than a teaspoon. It is
traditionally used for coffee drinks in specialty
cups and for spooning cappuccino froth.

This fork (also called a seafood or

cocktail fork) is useful for handling shellfish,
Oyster fork or for picking up shrimp from a shrimp
cocktail. It can remove claw or tail meat from
a lobster, although a longer and even
narrower lobster pick is often used.

Hallow wares - is metal tableware such as sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers,
water jugs, platters, butter pat plates, and other items that accompany dishware on a table. It does not include cutlery or other
metal utensils. Hollow ware is constructed for durability. It differs from some other silver plated items, with thicker walls and more
layers of silver-plate.

HALLOW WARES Uses

A tureen is a serving dish for foods such
as soups or stews, often shaped as a broad,
Soup bowl/cup deep, oval vessel with fixed handles and a low
domed cover with a knob or handle.
A tureen is a serving dish for foods such as
soups or stews, often shaped as a broad,
Soup tureen deep, oval vessel with fixed handles and a low
domed cover with a knob or handle. 
A wide rimmed plate with some depth,
Soup plate especially meant for serving soup. The soup is
served in a soup bowl, along with a soup
plate, so as to facilitate the process of
drinking soup.
Bouillon soup & saucer sets are generally
smaller than cream soup and saucer sets.
These bowls are perfect for serving soups that
Bouillon cup are made from thin broths. Rimmed
cereal bowls come in a variety of sizes and are
great for serving cereal, soups, and dishes of
ice cream.

A ceramic or metal container with a lid for

Sugar /cream container storing food such as coffee, sugar, or flour.

A creamer is a small pitcher or jug designed

for holding cream or milk to be served with
Creamers containers tea or coffee in the Western
tradition. Creamers can be earthenware or
porcelain, but also made of silver or other
metals or ceramics.
 A covered container with a spout, in which
Coffee / Tea pot coffee/tea is made or served.

Milk jug Milk containers are for storing, shipping and

dispensing milk. Plastic bottles, sometimes
called jugs.
Hot food covers Use to cover the food especially in doing
room service. It will not spoil the due to the
heat...the heat will only cause the food to
continue cooking,
A pitcher is a container with a spout used for
Water pitcher/ jugs storing and pouring liquids. A jug is any
container with a handle and a mouth and
spout for liquid 

A platter is a meal or course served on a

platter. In restaurant terminology, a platter is
often a main dish served on a platter with one
Silver /Platters or more side dishes, such as a salad or french
fries. 
Butter dish is a small dish, sometimes
Butter dish covered, used on the dining table to hold a
pat or individual scrolls of butter. It has been
used as a way of keeping butter.

Other Tools for FBS Uses

A table condiment or table sauce is more

Condiments specifically a condiment that is served
separately from the food and is added to taste
by the diner.

Salt and pepper shakers or salt and pepper

Salt and pepper shaker/ cruets pots, are condiment dispensers used in
Western culture that are designed to allow
diners to distribute grains of edible salt and
ground peppercorns.

A tray that's used exclusively to serve

Silver trays beverages and food to one's guests.

A bar tray is a flat, round tray specially

Rubberize Round tray designed for carrying glassware. Also known
as a waiter's tray, they are circular to help the
user balance the tray with one hand while
serving and carrying.

They are made in a range of shapes but are

commonly found in oval or rectangular forms,
Rubberize Rectangular tray sometimes with cutout or attached handles
with which to carry them.
A container in which peppercorns are crushed
to make pepper. You turn the top of the
Pepper mill container and the pepper comes out of the
bottom.

A sauce boat, gravy boat, or saucière is a

Sauce boat /gravy jug boat-shaped pitcher in which sauce or gravy is
served. It often sits on a matching plate,
sometimes attached to the pitcher, to catch
dripping sauce.
Tongs are a type of tool used to grip and lift
Food tongs objects instead of holding them directly with
hands. There are many forms of tongs
adapted to their specific use.
 Are what are known as "presentation cutlery,"
which also includes serving spoons, serving
Sauce ladle forks and soup ladles. A sauce ladle is always
needed to serve these delicious fluids.

A type of spoon used for soup, stew, or other

foods. Has a long handle terminating in a deep
Soup ladle bowl, to facilitate lifting liquid out of a pot or
other vessel and conveying it to a bowl.

Also called a cake shovel, pie knife, crépe

Cake server spade, pie-getter, pie lifter, pie spatula, or
cake slice, is a serving utensil used in the
cutting and serving of pies and cakes. 
A bread basket is a basket for carrying or
Bread basket holding bread or bread rolls. 

An ice bucket is a container that

Ice bucket holds ice cubes or cold water and ice. You can
use it to provide ice cubes to put in drinks.

Wine bucket To put bottles of wine in and keep

the wine cool.

A coaster, drink coaster, beverage coaster, or

Glass coaster beermat is an item used to rest drinks
upon. Coasters protect the surface of a table
or any other surface where the user might
place a drink.
A decorative piece or display placed in the
middle of a dining or serving table, is an
important item of a display, usually of a table
setting. It help set the theme of the
Center piece decorations and bring extra decorations to
the room. 
A tool for drawing corks from wine bottles
Cork screw and other household bottles that may be
sealed with corks. A corkscrew simply consists
of a pointed metallic helix attached to a
handle.
 A list of food and beverages offered to
Menu customers and the prices. A menu may be à la
carte – which presents a list of options from
which customers choose – or table d'hôte, in
which case a pre-established sequence of
courses is offered.
An Order Slip that where all foods and
Order slip beverages orders from guests are written with
price and what must be done in the kitchen.

Bill folder/bill jacket/bill tray Use to present bill, checks and shows proper
holder of bills, change and tips.

A platter is a large type of dishware used for

serving food. It is a tray on which food is
Oval tray displayed and served to people. Its shape can
be oval.

Make it easier for servers to manage multiple

Tray stand orders of food for a table. It provide a
professional appearance that have been put
in place for a catered event or banquet.
 It implies serving of food and beverage in
Room service trolley guest rooms of hotels. Small orders are
served in trays. Major meals are taken to
the room on trolleys. The guest places his
order with the room service order taker. 
Gueridon Service is a term used in the
Flambé trolley restaurant business to refer to “trolley
service.” Food is cooked, finished or
presented to the guest at a table, from a
moveable trolley.

Apply what you have learned!

Task 2: Enhancing Knowledge!

Direction: Base on the following terminologies given in the table, give the most relevant definition of the following course category
of food and beverage served in the restaurant and give at least 3 kinds of each categories.

Food Items Category

F&B ITEMS DEFINITION KINDS
Main Course 1.
2.
3.
Aperitif Drinks 1.
2.
3.
Cocktail Drinks 1.
2.
3.
Red Wine 1.
2.
3.
White Wine 1.
2.
3.
Cool Refreshing Drinks 1.
2.
3.
Appetizer 1.
2.
3.
Soup 1.
2.
3.
Salad 1.
2.
3.
Dessert 1.
2.
3.

Assess what you have learned!

Task 1a: True or False. Write T if the statement is true and F if the statement is false and write the correct answer.

________1. Fine dining often involves table side preparation and “gueridon” service.

________2. Desserts are normally the one is clear and the second one is creamy.

________3. Aperitif drinks are normally served before or after a meal.

________4. Receptionist are the one who takes and serves food and beverage order.

________5. The one who managed or supervised the dining are called headwaiter.

Task 1b: Identification: Write the correct answer in the space provided.
________1. Act as a dining room runner or helper.

________2. Welcomes and greets customers at the entrance and escorts them to their tables.

________3. The one who oversees food and beverage operations in his assigned outlet.

________4. Dishware used for setting a table, serving food and dining.

________5. A fine dishes made of china which is a translucent ceramic material.

Reflection!

Share your learnings by completing the ladder below:

I learned that….

I have realized that…

I will use my learning to…

This module is useful because …

This topic caught my attention because…

I will share this topic to…

I am lucky because…

Thank you for…

You have successfully made things possible! Your efforts in finishing the tasks are highly appreciated. Give your best in answering
the next module.

Glossary

The following terms used in this module are defined as follows:

Food Attendant Work in establishments like restaurants, bars, cafeterias and hotels. Their duties include: providing
menus, answering to customer inquiries, taking orders, serving food and drinks, resetting tables for
the next service, and maintaining premises clean.
Service Tray It is a style of service that does not make use of the usual dining table but instead dishes and table
appointments are arranged in trays, which are brought to the diner. This is the style used
in serving patients in hospitals or sending meals for room service.
Restaurant Is a food outlet that serves food and beverages to walk – in customers or patrons who have made
prior booking as differentiated from those being served in take – out counters or vending machines.
Condiments Anything served alongside a dish to be added as desired to enhance its flavor. So salt and pepper
are condiments. (Note: a spice can be a condiment all by itself.)
Maitre d’’ Hotel Is the French term meaning the one who managed or supervised the dining area known as the Head-
waiter.

References

https://www.slideshare.net/amuelet/table-napkin-folding
https://www.youtube.com/watch?v=enUfKRbJdOw
https://en.wikipedia.org/wiki/Table_reservation
https://en.wikipedia.org/wiki/Holloware
https://www.google.com/search?q=glassware&oq=glass+ware&aqs=chrome.1.69i57j0l7.8628j0j8&sourceid=chrome&ie=UTF-8
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_ethnic_food_menus.htm
https://www.slideshare.net/mimieazhar/introduction-to-food-and-beverage-service-140407064
https://www.slideshare.net/crisedren8884/food-and-beverage-sector-tourism
https://www.google.com/search?
q=margarita+glass&source=lmns&bih=663&biw=1368&hl=en&ved=2ahUKEwjnvb3FiuzoAhUty4sBHeFcAtsQ_AUoAHoECAEQAA
https://en.wikipedia.org/wiki/Room_service
https://www.ajar.id/en/post/how-to-record-room-service-orders
https://skillsteam.ie/food-beverage-training/#toggle-id-1

Prepared by:

JANICE L. LENG, MM
TVL-Program Head, TCCSTFI