Qualification : Food and Beverage Services NC II

Unit of Competency : Provide food and beverage services to guests

Module Title : Providing Food and Beverage Services to Guests

Module Description

This module deals with the knowledge and skills required in the provision of food and
beverage service to guests in various types of dining venues and diverse styles of service.
The module focuses on the procedures in the delivery of food and beverages to the guest as
well as on the knowledge and skills that underpins the efficient work performance in in
assisting the dining guest during and after the meal service.

Nominal Duration :

Certificate Level : NC II

Pre-requisite

Summary of Outcomes

Upon the completion of this module, the trainee/student must be able to:

LO1 : Serve food orders

LO2 : Assist the diners

LO3 : Perform banquet or catering food service

LO4 : Serve beverage orders

LO5 : Conclude food service and close down dining area

Assessment Criteria

1. Food orders are picked up promptly from service areas;

2. Food orders are checked for presentation and appropriate garnish and
accompaniments;

3. Food orders are served to the right guests who ordered them;

4. Food orders are served and cleared with minimal disturbance to the other guests and
in accordance to hygienic requirements;

5. Food orders are served in accordance with the enterprise serving style standards;

6. Name of the dish or order is mentioned upon serving the guest;

7. Sequence of service and meal delivery is monitored in accordance with enterprise

procedures;

8. Additional requests or needs of the guests are anticipated;

9. Additional food and beverage are offered and served at the appropriate times;

10. Necessary condiments and appropriate tableware are provided based on the food
order;

11. Delays or deficiencies in service are recognized and followed up promptly based on
enterprise policy;

12. Water, bread and butter are replenished when required; and

13. Children and guests with special needs are treated with extra attention and care;

14. Service-ware are prepared and checked for completeness and ahead of time;

15. Tables and chairs are set up in accordance with the event requirements;

16. Food is served according to general service principles;

17. Food is handled based on food safety procedures;

18. Coordinated service of meal courses is ensured;

19. Assigned areas are kept in accordance with enterprise procedures;

20. Tables are cleared and soiled dishes are prepared to be brought for dishwashing after
the event or function;

21. Number of guests being served is noted and monitored;

22. Beverage orders are picked up promptly from the bar;

23. Beverage orders are checked for presentation and appropriate garnishes;
 24. Beverages are served at appropriate times during meal time;

25. Beverages are served efficiently according to established standards of service;

26. Beverages are served at the right temperature;

27. For full bottle wine orders, wine is opened efficiently with minimal disturbance to the
other guests;

28. Wine service is carried out in accordance with establishment procedures.

29. Soiled dishes are removed when guests are finished with the meal;

30. Bills are prepared and processed accurately in coordination with the cashier;

31. Bill are presented when the guest asks for it;

32. Payment is acknowledged as soon as it is received;

33. Tables are cleared, reset and made ready for the next sitting when guests are finished
with the meal;

34. Guests are thanked and bided farewell warmly;

35. Electrical equipment are turned off where appropriate.

Definition of Terms

1. Serving style

2. Sequence of service

3. Guests with special needs

4. General service principles

5. Beverage

6. Wine service
Qualification : Food and Beverage Services NC II

Module Title : Providing Food and Beverage Services to Guests

Learning Outcome No. 1 : Serve food orders.

Assessment Criteria

1. Food orders are picked up promptly from service areas;

2. Food orders are checked for presentation and appropriate garnish and
accompaniments;

3. Food orders are served to the right guests who ordered them;

4. Food orders are served and cleared with minimal disturbance to the other guests and
in accordance to hygienic requirements;

5. Food orders are served in accordance with the enterprise serving style standards;

6. Name of the dish or order is mentioned upon serving the guest; and

7. Sequence of service and meal delivery is monitored in accordance with enterprise

procedures;

Resources

1. Information on serving style standards

2. Information on sequence of service

Reference

The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South Asia
Pte. Ltd. (Philippines), Copyright @2005.
Learning Outcome No. 1 : Serve food orders.

Learning Activities Special Instructions/Outcomes

1. Simulate the serving of food orders  Teacher may encourage the trainees to
from prick up to serving to clearing. closely observe the picking up, serving
and clearing of food orders.

2. In Item 1 (above) ensure that orders  Ask trainees whether those enumerated
are were observed.

2.1 picked up promptly from service

area;
2.2 checked for presentation and
appropriate garnish;
2.3 served to the right of the guests
who ordered them; and
2.4 name of dish is mentioned upon
serving.

3. Prepare a list of serving style  List of serving style standards

standards.

4. State the correct sequence of service  Knowledge of the correct sequence of

service.
INFORMATION SECTION

General Information on Serving Food

There are three methods of serving food, namely, sit-down, tray and buffet. The
tray service includes the arrangement of all courses for a meal - breakfast,
lunch an, supper or snacks on a lined tray. One tray is normally for one cover or
an individual person. The guest eats his meal on the tray. This is common in
hospitals and schools.

On the other hand, buffet service includes the arrangement of all courses from
soup to dessert on the buffet table for a meal. The guest moving around the
table, helps himself of the food by putting these on his individual plate. For the
sit-down method, the arrangement of the table appointments is on a
designated table and guests are served by waiters and they may partake from a
common pot while sitting down. Sit-down are Russian, English, American,
Family and Blue Plate or Apartment Style.

Checking the Quality of Food According to Customer’s Request

Checking the quality of food to be served requires quality control. Quality

control is assuring the standards of quality of the restaurant or f=cafeteria.
There should be a quality controller that inspects every dish that goes out of the
kitchen and served to the customers. The quality controller must be strict,
disciplined and knowledgeable and one who will never compromise the
standards of the restaurant for profit sake. One mistake can ruin the reputation
of the restaurants.

The quality controller must know the specifications prescribed for every dish or
recipe prepared in the kitchen. For instance if a customer orders ‘Chopsuey”
the quality controller must see to it that the vegetables are well-cut, well-
cooked and crispy, fresh-looking and brightly colored; the meat and other
seafood ingredients and the sauce is of light color and slightly thick in
consistency. It has a pleasing aroma characteristic of the dish and served at the
right temperature.
When arranging food in serving plates, bowls or tray, always check for spills,
marks and drips. Wipe carefully with food a clean cloth or napkin for spills and
drips to make the presentation clean, attractive and delicious looking. Once this
is done, the food is ready for delivery to the customer.

Carrying Tray and Placing the Food on the Table

In carrying the tray of food, the left hand is used so that the right hand is free
for opening doors. The tray is balanced on the palm of the left hand. Heavy tray
may be rested on the shoulders. Before setting the tray down upon the stand, it
is balanced with the right hand. Some waiters learn to balance trays on their
fingertips. Thus facilitating passage through narrow passageways or crowded
dining room. Many restaurants have little space between tables and use cart
trays which saves time and energy and minimizes accidents.

Transferring and placing food on the dining table should be done with precision
and care. The waiter may say “Excuse me” when the situation calls for it when
serving any of the courses.

Sequence of Courses

The general sequence in which courses are served on the table is from light to
heavy. In formal occasions, where more courses are served, the following
sequence of courses may be followed:

 Appetizer (juices, relishes, soups)

 Entrees
 Salads
 Poultry and Meats
 Cereals or Bread
 Desserts
 Beverages
Procedure of Service

Soups and appetizers are brought from the kitchen. Empty cocktail glasses, if
any, should be removed from the right side of the guests. This should be done
before the food is laid on the table. The soup spoon or appetizer forks are
arranged on the right side of the plate next to the teaspoon.

The entrees, salads, rice and main dishes are picked up from the kitchen
arranged on platters and carried on the tray. This can be placed on the tray
stand near the guests’ table. As soon as the soup or appetizer plates are
removed from the left side of the guests, the dinner plates are placed from the
left side of the guests. The entrees, salads, rice and main dishes are laid at the
center of the table or the waiter can offer the guests to help themselves,
offering the food at the left side. While guests are partaking of the meal, water
glasses are replenished. This is done at the guest’s right side.

The dessert is served last. It is laid on the table as soon as the guest indicates
that she or he is through with her or his meal. But before serving, the waiter
should remove crumbs and used plates to clear the table. Dessert is served at
the left side of the guest. Coffee is served at the right. To avoid splashing the
coffee, a napkin can be used as a shield between the guests and the cup.

If nothing further is ordered by the guest, the waiter may stay at the back at a
distance and waits for the guest to beckon him and ask for the check. The check
is then brought and placed quietly, face down on the table, near its edge and at
the left side of the guests.

As the guest leave the table, the waiter says “Thank you, come again” then goes
to the table for clearing up.

Source: Leonora D. Basbas. 2017. Food and Beverage Services. Rex Bookstore,
Manila, Philippines. p.45, 56 - 58

The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South Asia
Pte. Ltd. (Philippines), Copyright @2005.
SELF CHECK

After the completion of the learning activities, the following checklist may be used. Put a
checkmark on the space corresponding to your response:

Action Yes No Remarks

 Did I pick up the food orders promptly

from the service area?

 Did I check the food orders for

presentation and appropriate garnish
and accompaniments?

 Did I serve the food order to the right

of the guest who ordered the food?

 Did I serve and clear the food orders

with minimal disturbance to the guests
and according to hygienic
requirements?

 Did I serve the food orders in

accordance with the enterprise serving
style standards?

 Did I mention the name of the dish

upon serving?

 Did I monitor the sequence of service

and meal delivery according to the
enterprise procedures?

FEEDBACK

Comments and suggestions on the Remarks column may be used as feedback to self-check.
PERFORMANCE CRITERIA

Criterion Yes No

1. Food orders are picked up promptly from

the service area.

2. Food orders are checked for presentation

and appropriate garnish and
accompaniments.

3. Food order is served to the right of the

guest who ordered the food.

4. Food orders are served and cleared with

minimal disturbance to the guests and
according to hygienic requirements.

5. Food orders are served in accordance with

the enterprise serving style standards.

6. Name of the dish is mentioned upon

serving.

7. Sequence of service and meal delivery are

monitored according to the enterprise
procedures.
 SELF ASSESSMENT TEST

PART I
Direction - Write the letter of the correct answer on your answer sheet.

1. Food is ready for serving when

a. the quality controller has inspected it.

b. plates have been wiped clean of spills and drips.
c. there is an aroma characteristics of the dish.
d. food presentation is delicious looking.

2. During the food service, which is/are always true of a food attendant when
assisting diners?

A. Provide condiments and appropriate tableware

B. Address delays and deficiencies after sometime
C. Treat PWDs and children like normal diners
D. Replenish water, bread and butter.

a. A and B c. A and D
b. C and D d. B and C

3. Which is not a method of serving food?

a. Buffet c. Take out

b. Sit-down d. Tray

4. The method of serving food is usually based on

A. Kind and number of courses C. Type and number of patrons

B. Occasion and venue D. Cost of service

a. A only c. A, B and C
b. A and B d. All of the options
5. Which of the following sequence of courses may be followed?
a. Appetizer, entree, salad, poultry/meat, cereal/bread, dessert
b. Entrée, appetizer, salad, cereal/bread, poultry/meat, dessert
c. Appetizer, cereal/bread, entrée, salad, poultry/meat, dessert
d. Salad, appetizer, entrée, cereal/bread, poultry/bread, dessert

PART II
Direction - Write the answer to the following in your answer sheet

1. Why is there a need for the food attendant to know the name and
ingredients of the food served?

2. Describe a technique that will ensure that the guest receives what s/he
ordered?

3. Explain further: The general sequence in which courses are served on the
table is from light to heavy.

4. Why should the waiter inform the guests the sequence of service and
meal delivery?

5. Explain why quality control should take place before food is served to
the customers.
Answer Key

1. a. 2. c 3. c 4. c d. a