Subject Fundamentals of Food Service Operations

Teacher Arjane B. Cuasay

Course Diploma in Hospitality Services and Technology

Week Monday Tuesday Wednesday Thursda Friday Saturday

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Week 1 Topic: Take table reservations
Objectives:
1. Answer inquiries promptly, clearly and accurately
2. Ask pertinent questions to complete the details of the reservations
3. Record reservation data on forms accurately based on establishment’s standards
4. Repeat and confirm details of the reservations with the customer
1.5 Provide additional information about the food service establishments
Activity:
1. Telephone conversation (table reservation)
Week 2 Topic: Prepare Service Stations and Equipment
Objectives:
1. Stock supplies necessary for service
2. Clean, wipe and put tableware and dining room equipment in their proper places
3. Check the cleanliness and condition of all tables, tableware and dining room equipment
4. Fill water pitchers and ice buckets 2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks
and tops of the bottles
Activity:
1. Promote special tent cards and similar special displays
2. Check equipment and prepare for service
3. Apply food hygiene and Occupational Health & Safety measures
Week 3 Topic: Set-Up tables in the dining area
Objectives:
1. Set table according to the standards of the food service establishment
2. Set covers correctly according to the predetermined menu
3. Wipe and polish tableware and glassware before they are set up on the table
Activity:
1. Fold properly and laid cloth napkins on the table appropriately according to napkins folding style
2. Skirt properly buffet or display tables taking into account symmetry, balance and harmony in size and design
Week 4 Topic: Set the mood/ambiance of the dining area
Objectives:
1. Adjust light according to time of the day
2. Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of the guest
3. Play appropriate music when applicable
Activity:
1. Clean and dry floors/carpets
2. Adjust air conditions or cooling units for the comfort of the guest
3. Set up decorations according to theme or concept of the dining room
Week 5 Topic: Welcome and Greet Guests
Objectives:
1. Acknowledge guests as soon as they arrive
2. Greet guests with an appropriate welcome
3. Check details of reservations based on established standard policy
Prelim Exam
Week 6 Topic: Seat the Guests
Performance Task:
1. Escort and seat guests according to table allocations 2.2
2. Utilize tables according to the number of party
3. Seat guests evenly among stations to control the traffic flow of guests in the dining room
4. Open cloth napkins for the guests when applicable
5. Serve water when applicable according to the standards of the food service facility
Week 7 Topic: Take Food and Beverage Orders
Performance task:
1. Present menu to customers, take orders completely, and take note of the special requests
2. Repeat back orders to the guests to confirm items
3. Provide and adjust tableware and cutlery appropriate for the menu choices in accordance with established
procedures
Week 8 Topic: Liaise between kitchen and dining areas
Performance task:
1. Place and send orders to the kitchen promptly
2. Check quality of food in accordance with established standard
3. Check tableware for chips, marks, cleanliness, spills, and drips
4. Carry out plates and/or trays safely
 5. Advise promptly colleagues regarding readiness of items for service
6. Relay information about special requests, dietary or cultural requirements accurately to kitchen where
appropriate
7. Observe work technology according to establishment standard policy and procedure
Week 9 Topic: Know the Product
Performance task:
1. Master the names of past and current trends of dishes in the menu
2. Know different types of sauces and accompaniments
3. Know common food allergens to prevent serious health consequences
4. Study the special dietary requirements and cultural needs of food and beverage products
Week 10 Topic: Undertake Suggestive Selling
Performance task:
1. Provide information with clear explanations and descriptions about the food items
2. Offer items on specials or promos to assist guests with food and beverage selections
3. Suggest name of specific menu items to guests to help them make the choice and know what they want
4. Recommend standard food and beverage pairings
5. Provide several choices or options to guest
6. Use descriptive words while explaining the dishes to make it more tempting and appetizing
7. Carry out suggestive selling discreetly so as not to be too pushy or too aggressive
Midterm Exam
Week 11 Topic: Serve Food Orders
Performance task:
1. Serve food selections promptly from service areas
2. Check food orders for presentation and appropriate garnish and accompaniments
3. Serve food orders to the guests
4. Serve food orders and clear with minimal disturbance to other guests and in accordance to hygienic
requirements
5. Serve food orders in accordance with the enterprise serving style standards
6. Mention the name of the dish or order upon serving the guests
7. Monitor sequence of service and meal delivery in accordance with enterprise procedures
Week 12 Topic: Perform Banquet or Catering Food Service
Performance task:
1. Prepare and check service ware for completeness ahead of time
2. Set-up tables and chairs in accordance with the event requirements
 3. Serve food according to general service principles
4. Handle food based on food safety procedures
Week 13 Topic: Serve Beverage Orders
Performance task:
1. Pick-up beverage orders promptly from the bar
2. Check beverage orders for presentation and appropriate garnishes
3. Serve beverages at appropriate times during the meal
4. Serve beverages efficiently according to established standards of service
Week 14 Topic: Process Payments and Receipts
Performance task:
1. Prepare and process bills accurately in coordination with the cashier
2. Verify amount due with the customer
3. Accept cash and non-cash payments and issue receipts
4. Give required change
5. Complete required documents in accordance with enterprise policy
Week 15 Topic: Conclude Food Service and Close Down Dining Area
Performance task:
1. Bidding Goodbye to Customers
2. Clearing of Table Techniques
Final Exam