11

SPECIALIZED SUBJECT
FOOD AND BEVERAGE SERVICES
Quarter 4- Week 2
CORAZON T. REVESTIR
Module Writer
REMEDIOS V. MONTEBON
Team Leader

TVL-HE 11/12-FOOD AND 0

BEVERAGE SERVICES
Quarter 3 – Week 6
TVL- FOOD AND BEVERAGE SERVICES
QUARTER 4 - WEEK 2
CORAZON T. REVESTIR
Author

LO2: SET-UP TRAYS AND TROLLEYS

TVL-HE 11/12-FOOD AND 1

BEVERAGE SERVICES
Quarter 3 – Week 6
 Welcome to the module in Food and Beverage Services NC II. This module
contains training materials and activities for you to accomplish.
The unit of Competency “Set–up Trays and Trolleys” comprises of knowledge, skills
and attitudes required to Food and Beverage Service NC II.
As learner you are required to a series of activities to complete the module. The
learning outcomes are the Lessons and Prepared Activities, Task Sheets and Job Sheets.
Follow these activities on your own. If you have questions, don’t hesitate to ask your
teacher for assistance.
The goal of this module is the development of practical skills. To acquire these
skills, you must learn basic concepts and terminologies. The most part of this
information from the lessons and suggested resources and references.
This will be the source of information for you to acquire knowledge and skills in this
competency independently and at your own pace, with minimum supervision or help
from your teacher.
Thank You and Happy Learning.

The learners are expected to:

• Go through all the information and complete the activities in each content.
• Read the Information Sheets and answer the Self-Check. Added references will be
given to supplement the materials provided in this module.
• Your teacher will serve as your trainer manager and supervisor. He /She are there to
support you and show the correct way to do things.
• You will be given plenty of opportunity to ask questions and practices on the job.
Make sure you practice your new skills at home. This way you will develop your
speed, memory and confidence.
• Undergo with the Self-Checks, Task Sheets and Job Sheets at the end of every
lesson to track your own progress.
• When you feel confident that you have had sufficient skills, ask your Teacher to
evaluate you. The results of your assessment will be recorded as your achievement.

TVL-HE 11/12-FOOD AND 2

BEVERAGE SERVICES
Quarter 3 – Week 6
UNIT OF COMPETENCY: SET-UP TRAYS AND TROLLEYS
MODULE TITLE: SETTING UP TRAYS AND TROLLEYS
UNIT DESCRIPTOR: The module covers the knowledge and skills required in the
Serve Beverage Orders before the start of the service operations. It involves opening
serve beverages at appropriate times during the meal. This module performs the
knowledge and skills in setting the ambiance of the beverage service facility.

LO2: SET-UP TRAYS AND TROLLEYS

Content Standard:
The learner demonstrates understanding of concepts and principles in providing
room service.
Performance Standard:
The learner:
✓ Demonstrates the knowledge and skills in preparing food and beverage for
service in accordance to the establishment standard with efficiency.
Learning Competencies:
✓ Prepare room service equipment and supplies in accordance with establishment
procedures.
✓ Select and check room service equipment and supplies for cleanliness and
condition.
✓ Set-up trays and trolleys according to the food and beverage order.
✓ Check orders before leaving the kitchen for delivery.
✓ Cover the food items in delivering to the room.
Content:
✓ Preparing Mise-En-Place.
✓ Setting up Trays or Trolleys

TVL-HE 11/12-FOOD AND 3

BEVERAGE SERVICES
Quarter 3 – Week 6
TRUE OR FALSE: Directions: Write T if the statement is correct and F if it is
incorrect. Write answer in your answer sheet.

_____1. Napkin folds roll ups for breakfast, lunch and dinner
_____2. Food temperature must be maintained from the time the food is collected to
the time it is delivered to the guest.
_____3. When the trays or trolleys have been correctly set up, collect food and
beverage item promptly, and in the right order with the appropriate
accompaniments.
_____4. Collect the guest’s account and confirm that the matches with the order.
_____5. Check to ensure that the trolley are not move properly.
_____6. All linen must be perfectly clean, starched and well-pressed.
_____7. A suitable present tray or trolley should be selected and set-up individually.
_____8. Different tray and trolley set ups are dictated by the manager of the hotel.
_____9. The details of the tray or trolley set-up vary among establishment.
____ 10. Any linen that is not in good condition should be set aside for the Room
Service Manager’s attention.

Congratulations ! Grade 11-12 FBS Students.

TRUE OR FALSE:
Directions: Write the word TRUE if the statement is correct and FALSE if the
statement is wrong. Write your answer to your answer sheet.
_______1. Answer the telephone on the third ring.
_______2. Beverage items should be stored safely to reduce the risk of accidents and
breakage.
_______3. The telephone must be answer quickly.
_______4. Most room service orders are done by telephone service.
_______5. Check all service equipment to make sure that it is clean and undamaged.

TVL-HE 11/12-FOOD AND 4

BEVERAGE SERVICES
Quarter 3 – Week 6

This Photo by Unknown Author is

 Information Sheet 5.2-1
SET-UP TRAYS AND TROLLEYS
Written by: Corazon T. Revestir, LPT, MAT-FT

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. give the tips in setting up trays and trolleys
2. enumerate the different materials, tools in setting up trays and trolleys, and
3. Demonstrate the actual setting up trays and trolleys.

I. SETTING UP TRAYS AND TROLLEYS:

Once the order has been distributed, a suitable present tray or trolley should be
selected and set up appropriately.
The set-up will depend on:
• the number of covers
• the food and beverage items ordered, and
• the meal or snack requested

A. TIPS ON TROLLEYS AND TRAYS:

• Follow the establishment standards for tray or trolley preparation for the different
meals (breakfast, lunch, dinner) and for complimentary items and special.
• Check all service equipment to make sure that it is clean and undamaged.
• Check to ensure that the trolleys move properly.
• Make sure that the presentation of the set-up is attractive, well balance and safe.
• Ensure that the necessary condiments are included in the set-ups.
•
PREPARATION OF TRAY OR TROLLEY FOR DELIVERY:
Before loading the tray and trolley for delivery, check the following:

• TRAY – free from nicks, scratches, clean, free

from stains and covered with an
appropriate tray liner.

https://c8.alamy.com/comp/ACAJ57/close-up-of-man-in-
suit-carrying-a-tray-in-a-self-service-restaurant-
ACAJ57.jpg

TVL-HE 11/12-FOOD AND 5

BEVERAGE SERVICES
Quarter 3 – Week 6
• TROLLEY – free from nicks and scratches,
stable, clean (including frame and wheels), quiet
when moved (wheels should not squeak), and
covered with clean linen tablecloth.

https://www.google.com/search?q=trolley%20s
ervice&tbm=isch&tbs=rimg:CUDG29eVE_1sb
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IIBahcKEwjottG4x6jwAhUAAAAAHQAAAA
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OAoTDQXMc7UdM.

• LINEN – all linen (tablecloth, table runners ,

napkin) must be perfectly clean, starched, well-
pressed and free from tears, cigarette burns and
stains.
- Preferably white, with tablecloths matching the
napkins
https://www.ellementry.com/blog/wp-
content/uploads/2020/03/CTTEA1639_00-1.jpg
- Any linen that is not in good condition should be set aside for the Room
Service Manager’s attention.

• NAPKIN FOLDS - roll ups for breakfast only; flat fold

for all others.

https://i.pinimg.com/originals/ed/ee/66/ed
ee663b03b745b916de61b4a6eda247.jpg

• SILVERWARE – stainless steel or silver flatware is the standard in room service.

Disposable may only be used for “To Go” items.
Silverware must be:
- Clean and spot free
- In good condition
- Placed on trays/table
- Positioned in a straight line one inch from the edge of the table/tray.

https://static.vecteezy.com/system/resources/previews/000/4
81/562/non_2x/realistic-silverware-top-view-vector.jpg

TVL-HE 11/12-FOOD AND 6

BEVERAGE SERVICES
Quarter 3 – Week 6
B.COMPLETE PRELIMINARY SETTING UPTRAY OR TROLLEY:
Once preliminary checks have been completed, proceed with setting the tray or
trolley.
1. The trolley or tray should be set up in the following order:
• Table cloth or tray line
• Flower vase with fresh flowers
• Salt and pepper shakers, sugar bowl and cream dispenser, other condiments
bottles.
• Tableware (depending on the guest’s order)
• Folded napkin
• Silverware (regular set up plus extra pieces depending on the order)
• Glassware (depending on the guest’s order)

2. Then add, as they become available:

• Salads- with dressings on the side
• Cold appetizers and cold entrees
• Desserts (if served at room temperature
• Wine
• Bread
3. Finally, when the rest of the order is ready:
• place iced water
• place chilled beers and beverages
• fill hot beverage containers
• add soup
• pick up hot order (pellet system/disposable containers or hot box
• add ice cream or frozen desserts

II.PREPARING ROOM SERVICE EQUIPMENT:

Different tray and trolley set-ups are dictated by the menu items to be
served and will also include provision for common request for items not included in the
room service menu. The details of the tray or trolley set-up vary among establishments,
but in most instances there will be standard set-ups for:
• Tea and coffee trays
• Ice buckets
• Breakfast tray and trolleys
• Snacks
• Dinner trays or trolleys, champagne or wine tray
• Fruit basket trays
• Butter
• Condiments
• Bread baskets Hot boxes

TVL-HE 11/12-FOOD AND 7

BEVERAGE SERVICES
Quarter 3 – Week 6
 III.COLLECTION OF THE ORDERS:
When the trays or trolley have been correctly set up, collect food and beverage
items (when ready), promptly, and in the right order with the appropriate
accompaniments
Food and beverage items should be checked, with attention to such details as:
• Food and beverage temperatures
• Portion sizes
• Visual presentation as per recipe standards
• Wine details, including vintages
Food temperature must be maintained from the time the food is collected to
the time it is delivered to the guest. Plate covers, food warmers and /or hot boxes should
be used to keep food at the right temperature.
Collect the guest’s account and confirm that it matches with the order.
When all items have been checked, service equipment, food and beverage as ordered,
and the account, they should be taken to the guest’s room without delay.

TASK SHEET 5.2-1 ACTUAL DEMONSTRATION OF COMPLETE

PRELIMINARY SETTING UP TRAY OR TROLLEY:

Directions: Make an actual demonstration of the complete preliminary Setting up

trays and trolleys. Each group will present in the class.

Your Performance will be rated using the scoring rubric below:

5 Demonstrated 100% of the given task

Demonstrated 75% of the given tasks.

4

3 Demonstrated 50% of the given tasks

Demonstrated 25% of the given tasks

2
1 Did not perform the given tasks

TVL-HE 11/12-FOOD AND 8

BEVERAGE SERVICES
Quarter 3 – Week 6
II.PREPARING ROOM SERVICE EQUIPMENT:
Different tray and trolley set-ups are dictated by the menu items to be served and
will also include provision for common request for items not included in the room
service menu. The details of the tray or trolley set-up vary among establishments, but in
most instances there will be standard set-ups for:
• Tea and coffee trays
• Ice buckets
• Breakfast tray and trolleys
• Snacks
• Dinner trays or trolleys, champagne or wine tray
• Fruit basket trays
• Butter
• Condiments
• Bread baskets Hot boxes

SELF – CHECK 5.2-1

TRUE OR FALSE:
Directions: Write T if the statement is correct and F if it is incorrect. Write answer in
your answer sheet.
_____ 1. All linen must be perfectly clean, starched and well-pressed.
_____ 2. A suitable present tray or trolley should be selected and set-up individually.
_____ 3. Different tray and trolley set ups are dictated by the manager of the hotel.
_____ 4. The details of the tray or trolley set-up vary among establishment.
_____ 5.Any linen that is not in good condition should be set aside for the Room
Service Manager’s attention.

TVL-HE 11/12-FOOD AND 9

BEVERAGE SERVICES
Quarter 3 – Week 6
TRUE OR FALSE: Directions: Write T if the statement is correct and F if it is
incorrect. Write answer in your answer sheet.

_____ 1. Napkin folds roll ups for breakfast, lunch and dinner
_____ 2. Food temperature must be maintained from the time the food is collected to
the time it is delivered to the guest.
_____ 3. When the trays or trolleys have been correctly set up, collect food and
beverage item promptly, and in the right order with the appropriate
accompaniments.
_____ 4. Collect the guest’s account and confirm that the matches with the order.
_____ 5. Check to ensure that the trolley are not move properly.
_____ 6. All linen must be perfectly clean, starched and well-pressed.
_____ 7. A suitable present tray or trolley should be selected and set-up individually.
_____ 8. Different tray and trolley set ups are dictated by the manager of the hotel.
_____ 9. The details of the tray or trolley set-up vary among establishment.
_____10. Any linen that is not in good condition should be set aside for the Room
Service Manager’s attention.

EXIT SLIP: Make use of this slip to assess your understanding of the lessons.
5 Things I learned this week………
3 Things I found interesting……….

2 Questions I still have…………….

TVL-HE 11/12-FOOD AND 10

BEVERAGE SERVICES
Quarter 3 – Week 6
 Technology and Livelihood Education
FOOD AND BEVERAGE SERVICES

ANSWER SHEET

Name: ______________________________ Grade: _______Section:____________

Information Sheet 5.2-1: SET- TRAYS AND TROLLEYS
Quarter: 4 Week: 2 Teacher: ______________________________________
School: ____________________________________________________________

PRE TEST/POST TEST CHECK YOUR UNDERSTANDING

1. 6. SELF- CHECK 5.2-1 : TRUE OR FALSE

2. 7. 1.

3. 8. 2.

4. 9. 3

5. 10. 4

5.

ACTIVITIES: TASK SHEET 5.2-1

LOOKING
6. BACK for QUIZ#2
ACTUAL DEMONSTRATION OF
COMPLETE PRELIMINARY 1.
7.
SETTING UP TRAY OR TROLLEY:
2.
8.
Directions: Make an actual
demonstration of the complete 3.
9.
preliminary Setting up trays and trolleys.
Each group will present in the class. 4.
10
5.
( Actual Grading)

REFLECTION:

TVL-HE 11/12-FOOD AND 11

BEVERAGE SERVICES
Quarter 3 – Week 6