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You are required to go through a series of learning activities in order
to complete each of the learning outcomes of this module. In each
learning outcome, Learning Elements and Reference Materials are
BL OG ARCH I VE
available for your further reading to assist you in the required
activities. You are expected to accomplish all the required activities ▼ 2009 (2)
and to answer the self‐check after each learning element. Please ▼ January (2)
note that you need to have 100% correct answers to each self‐check Module Title: Providing Food
to pass the activity. You are required to obtain answer sheets, which and Beverage Services...
are available from your trainer or at the end of each learning Module Title: Providing Link
element, to reflect answers for each self‐check. If you have Between Kitchen and S...
questions, please do not hesitate to ask your facilitator for
assistance.
TH E VOYAG E R
You may have acquired some or most of the knowledge and skills
V I EW MY CO MP LET E
covered in this learning material because you have:
P R O FI LE
BENEFITS OF RPL
o Gives credit for knowledge and experience
o Reduces duplication of learning
o Reduces costs of obtaining formal credentials
o Gives immediate feedback and determines which competencies
need verification and testing
o Identifies training gaps
o Training (is individualized and results in a recognized certificate)
o Assists in professional development
o Allows for better use of time and resources
o Potentially saves on training costs
So, if you can demonstrate to your trainer that you are competent in
a particular skill, you do not have to do the same training again. Or,
if you feel you have the skills, talk to your trainer about having them
formally recognized. You may also show your Certificates of
Competence from previous training. And if your acquired skills are
still updated/relevant to the module, they may become part of the
evidence you can present for RPL.
• Talk to your trainer and agree on how you will both organize your
training on this unit. Read through the Competency Based Learning
Material carefully. It is divided into sections which cover all the skills
and knowledge you need to successfully complete this module.
• Most probably, your trainer will also be your supervisor. He/She will
be there to support and show you the correct way to do things. Ask
for help if you need one.
• Your trainer will tell you about the important things you need to
consider when doing the activities. It is important you listen and take
notes.
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• When you finished each element and feel that you are ready,
demonstrate the activities outlined in the learning material to your
trainer.
• As your work through the activities, your trainer will be taking note
of your performance. He/She will be providing feedback on your
progress. Your readiness for assessment will be reflected in his/her
report, if and when you have successfully completed each element.
Introduction
Upon completion of this module and you feel confident that you have
had sufficient practice, you may request your trainer to arrange an
appointment with a registered assessor for your assessment. The
results of the assessment will be recorded in your Competency
Achievement Record.
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ASSESSMENT CRITERIA
LEARNING EXPERIENCES
LEARNING ACTIVITY 1
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LEARNING ACTIVITY 3
Using the internet in analyzing the menu
LEARNING ACTIVITY 4
TABLE SETTING
LEARNING ACTIVITY 5
NAPKIN FOLDING
Given the specific name of napkin, fold it without looking from your
module
INFORMATION SHEET
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The first and most important requirement for a food and beverage
service attendant is to have knowledge on the tools, materials and
equipment necessary for service.
Flatware
1. Dinner Knife
2. Dinner Fork
3. Salad Knife
4. Dessert Fork
5. Fish Knife
6. Fish Fork
7. Cocktail Fork
8. Oyster Fork
9. Dessert Spoon
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Given the following details below, assign customers with the proper
table by writing the assigned number to the table in the restaurant
layout on the next page.
1. couple (non‐smoking)
Things to consider:
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TABLE SETTING
A fine dining restaurant and a family restaurant both provide food
and beverages.
Each of these establishments will have different styles of menus,
restaurant service and table set up. The décor and layout of the
restaurants will also differ.
THE COVER
The cover is the total space needed to set one complete setup for a
guest.
Cover
THE LINEN
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THE SILVERWARES
1. Dinner Knife and dinner fork should be laid about 11‐ 12 inches
apart so that the dinner plate may be placed easily between them.
11 ‐ 12 inches apart
4. Bread and butter knife is placed either over the bread and butter
plate either parallel or perpendicular to the edge if the table.
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6. Silverwares for dessert are placed just before the dessert course is
served or on the top of the cover.
THE CHINAWARE
1. Bread and butter plate is placed at the left of the cover, directly
above the tines of the dinner fork or at the extreme left side of the
cover if there is enough space.
2. Sugar bowls and salt & pepper shakers are generally placed in the
center of the table. If the table is good for two persons, these are to
be placed at the side near the wall.
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Menu
A. Style of Menu/Cuisine
__________________________________________________________
__________________________________________________________
__________________________________________________________
____________
B. Price range
__________________________________________________________
__________________________________________________________
__________________________________________________________
____________
C. Terminology used
__________________________________________________________
__________________________________________________________
__________________________________________________________
____________
Dining Area
A. Description of establishment
__________________________________________________________
__________________________________________________________
__________________________________________________________
____________
B. Décor
__________________________________________________________
__________________________________________________________
__________________________________________________________
____________
C. Capacity
__________________________________________________________
__________________________________________________________
__________________________________________________________
____________
D. Restaurant layout
Max’s Layout Restaurant’s Layout
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Soup
The soupspoon is commonly the only spoon provided for the initial
place setting.
Salad
Note the thicker tine at the left of the fork, which strengthens the
tool ‐‐ for right handed people ‐‐ for use in cutting large salad greens
without having to resort to the knife.
Fish
Both a fork and a knife are provided for fish. Sometimes the fish
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knife has a silver blade, because fish, which is often served with
lemon, reacts with the steel in old knife blades, causing an
unpleasant taste. The fish fork is usually shorter than the dinner fork.
Dessert
In this case, the dessert utensils will be brought in with the dessert.
However, you may encounter the dessert spoon ‐‐ and fork, if needed
‐‐ as part of the initial place setting. They would be placed
horizontally over the plate and parallel to each other, with the bowl
of the spoon pointing to the left and the tines of the fork pointing
right. When coffee and tea are served, a teaspoon will be provided; it
is brought in on the saucer.
Note: Table set up will vary may be because of the following points:
1. Type of service
a. Russian
b. French
c. American
d. British
e. Buffet
2. Types of menu
a. table d’hote
b. a la carte
c. buffet
d. function menu (for banquet)
e. breakfast (continental menu / American, etc.)
3. Number of courses to be served
a. appetizer
b. soup
c. salad
d. main course
e. dessert
f. coffee / tea
4. House rules (set by the establishment) ‐ Standard Operating
Procedures (SOPs) used by the establishment. Usually use to align
with the custom of the customers being catered.
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This picture shows how waiter sets water goblet on the table.
The waiter shows the proper way of carrying plate with utensils.
Beverages : Coffee
Wine
Water
Dinner Napkin
Dinner Fork
Dinner Knife
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Salad Fork
Oyster Fork
Teaspoon
Water Goblet
Wine Glass
Dessert Fork
Soup Spoon
Dessert Spoon
NAPKIN FOLDING
The final presentation on the table setting is the napkin fold.
Restaurants will either use paper or linen napkins, linen being mostly
used in more up market restaurants due to laundry costs. Paper
napkins are available in a number of sizes and colors and the degree
of thickness is indicated by the numbers of "Ply" (one, two and three
ply serviettes are the most common).
Napkins should be folded with clean hands, and away from the set
table to avoid disturbing the set cutlery.
When selecting a napkin fold, the following considerations known as
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Your trainer will demonstrate at least ten basic napkin folds. Watch
and apply as your trainer instructs you to do it. On the succeeding
pages, there are some samples.
1.
2.
3.
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4.
5.
6.
7.
8.
9.
10.
TYPES OF SERVICE
1. RUSSIAN SERVICE
CHARACTERISTICS
1. In RUSSIAN SERVICE the meat is precut in the kitchen and then
rearranged on the platter. It is also known as platter service.
Examples:
A. Experienced chefs precut racks of venison, but put the meat back
onto the bones so it looks like a whole rack.
B. A whole piglet is carved in the kitchen but put back together so it
could be shown as a whole in one piece.
C. The chefs portioned a goose in the kitchen but carefully served on
a platter looking like a whole one.
D. The same is done with a whole fillet of beef or a whole fish. If it
is filleted and put back onto the platter so it looks like a whole, all
done in the kitchen prior to serving.
2. The cooks always do a nicer job to carve and garnish platters, than
most waiters, the waiters has to know the procedures also. For
banquets this was the preferred way and it allows a speedy service
without rechauds straight from the platter onto the patron's plates.
2. FRENCH SERVICE
FRENCH SERVICE calls for a much table‐side‐work.
Characteristics
1. The food cooked to perfection and garnished with much care is
brought on show platters to the guest.
2. Most of the carving and portioning were done in front of the guest.
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3. BRITISH SERVICE
There used to be another type the BRITISH SERVICE, by which big
platters and tureens were placed onto the table in front of the guest.
After initially being assisted by the waiters, these guests helped
themselves. Another most likely British invention is still known as
BUTLER style, that's when canapés and other hors d'oeuvres are
placed in the hands of servers who offer these to the guests as they
pass by.
4. BUFFET SERVICE
DO YOU KNOW THAT?...
Before portion‐controlled food became worldwide the norm, all food
is loaded in the kitchen by the cooks in a large show platters. In
Germany these heavy silver‐plated platters are appropriately called
Hotel‐Silber (silver for hotel use).
The chefs create all displays on Hotel‐Silber show platters, artistically
garnishing the same. These platters, hot for hot food and cold for
cold food, are carried to the dining rooms by the kitchen waiters
often called back‐waiters.
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5. AMERICAN SERVICE
Most of the fine dining restaurants use the American service.
American service is commonly used because of its simplicity yet
elegant service. The food is prepared in the kitchen and arrange on
the plate which is to be served directly to the guest, It is also called a
plate service.
DURING OPERATION
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Assessment Criteria
1. Tables are dressed according to establishment standard procedures
and/or any approved special requirements
2. Cleanliness and condition of tables are checked prior to service
3. Items below establishment standards are removed, cleaned or
replaced based on relevant guidelines
4. Customers are welcomed upon arrival in accordance with
establishment customer service standards
5. Details of reservations are checked based on established service
industry standard policy
6. Available pre‐meal services are offered if appropriate
7. Customers are escorted and seated according to table allocations
8. Menus and drink lists are presented to customers
9. Information for customers are provided in clear explanations and
descriptions
10. Orders are taken and recorded accurately with minimal disruption
to customers
11. Recommendations and suggestions are made to assist customers
with drink and meal selections
12. Customer questions on menu items are answered correctly and
courteously in accordance with enterprise policy
13. Information about any special requests, dietary or cultural
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LEARNING EXPERIENCES
Activity
Special Instruction
LEARNING ACTIVITY 6
LEARNING ACTIVITY 7
ORDER TAKING:
Use the Docket Writing
Refer to the module for reference on how to use the docket writing.
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LEARNING ACTIVITY 8
INFORMATION SHEET
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______________________ ___________________
Signature of Candidate Signature of Trainer
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The food service attendant should approach a table within the first
minute. This is the first impression you will make on your guests.
Make sure that you are professional and neat. Smile, make eye
contact and greet the customers, giving your name to customers as
stated in the previous guidelines.
REMEMBER…
2. A mother may ask for an extra plate so that she may share her
lunch with her child. When children’s service is available with a
special food selection, smaller portions and lower prices, this service
should be explained to her.
When the waiter approaches the table for the first time, he or she
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should ask if anyone would like a drink. The server may want to
make a suggestion or simply provide the customers with some
information on what types of soft drinks or beers the restaurant
carries. Be sure servers know their drink names for this exchange; the
guest that orders a vodka martini up with a twist will be mad if he or
she receives a gin martini on the rocks! This is also a good time to
tell the table about any specials.
Drinks should be served quickly. Make sure your servers put cocktail
napkins under drink glasses. At this point, the server can ask if they
are ready to order. If the table isn’t ready, the server should check
back with them within a reasonable amount of time. Tell your servers
to look for clues that the table is ready. The most obvious clue is that
everyone has closed the menus.
The server should be thoroughly famil¬iar with the menu contents, its
arrangement and its prices. To illustrate:
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Normal etiquette dictates that you start with the women at the table.
If there are children, it is also appropriate to start with them. Again,
take clues from the table. If one woman is obviously undecided, you
may make her uncomfortable by insisting she place her order first.
Let the others order, then come back to her. Make sure your servers
have a thorough knowledge of the menu and can answer any
questions about menu item preparation. They may also make
recommendations at this point, if the customer asks or seems unsure.
Docket Writing
There are many new restaurants utilizing computerized order systems
as a means to simplify both the processing of meals as well as stock
control. Whichever system your establishment uses you will have to be
able to understand and follow how a docket is written.
Numbering system
At the beginning of service you must know how the tables are
numbered and the position numbers of each guest.
Points to consider:
• Guest number one is usually seated closest to the front or kitchen
door
• Number all other guests clockwise around the table
• Round tables; the seam of the tablecloth is placed towards the
number one position.
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Serving Order
Before serving the food, be sure that the necessary tools for eating
the specific order are already placed on the table. Sometimes these
tools bring to the table together with the food. It is advisable to
setup the table while the food is being prepared in the kitchen.
a. guest of honor,
b. female guests,
c. male guests,
d. hostess,
e. host.
3. The food service attendant should know the order of service ahead
of time, he/she should coordinate with the host.
In general, the diner is approached from the left for three purposes:
NOTE:
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The reason most often given for this is most people are right handed.
So, for example, when a waiter must use his right hand to serve from
a platter, it is least intrusive if he stands to the left. This way, the
platter can be held safely away from the guest as the waiter leans
forward (slightly) to reach her plate. And, in the case of placing side
dishes, it makes most sense to put them to the side which is less in
focus, leaving the right side free for the main dish.
Note: It is also approved by the social custom to serve all foods from
the left and beverages from the right. For the standard operating
procedure of the establishment, the management may choose one
from the two approaches. (see Arduser and Brown, The Waiter,
Waitress and Wait staff Training handbook, pp 66 ‐67).
2. Wine (and all beverages) are presented and poured from the right.
This is a logical approach, since glassware is set above and to the
right of the guest's plate, and trying to pour from the left would force
the server to reach in front of the diner.
Clearing Order
Just as the ideal of service is to present each course to the entire
party at once, it is best to clear the plates at the same time, too. It
has become common for waiters to remove plates as each guest
finishes, in violation of this rule of serving etiquette, perhaps because
it can be interpreted as extreme attentiveness on the part of the
waiter. Nevertheless, the rule holds firm. (Your trainer will
demonstrate how to clear the plates from the table).
ALWAYS REMEMBER
1. Drinks should be served first. In serving drinks, a bar tray or round
tray is used.
2. After order taking, be sure to set up utensils needed for the
courses ordered before serving them. Rectangular tray is used to
serve foods.
3. Foods are served in the following order:
a. appetizer
b. soup (served with rolls)
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c. salad
d. main course
e. dessert
f. after dinner drinks (coffee or tea)
4. Serving wine could be done:
a. before meal ( aperitif)
b. during meal (complement with main course)
c. after meal ( dessert wine)
5. Before presenting the bill, ask for any additional order first.
6. Presenting the bill should be done immediately after the guest
asked for it. The waiter should mention the amount received from
the guest, for example, “Sir, I received P5000.00, please wait for
your change”.
7. Water glass should not be removed while the guest is on the table.
Continue service by pouring water.
8. Send the guest off and wish them to come back.
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next guest.
Beverages : Coffee
Wine
Water
Candidate name:
Assessor name:
Demonstration & Questioning: Providing Food and Beverage Services
Qualification: Food and Beverage Services NC II
Date of assessment:
Time of assessment:
Instructions for demonstration
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8. Give time for the guest to choose items from the menu.
9. Apply suggestive selling techniques.
10. Take orders in proper sequence.
11. Repeat the orders.
12. Serve the beverages properly.
13. Rectify the set up according to orders.
14. Serve foods properly.
15. Ask guest for additional orders.
16. Clear tools and utensils as needed.
17. Present the bill correctly.
18. Assist the departing guest.
The candidate’s demonstration was:
Satisfactory Not Satisfactory
Read the story about the waiter’s nightmare and discuss with the
group the positive and negative traits showed by the food and
beverage service attendant. Your trainer will instruct you to narrate
the story and he will ask for some explanations pertaining to the
waiter’s performance.
Use the form below in assessing the waiter’s performance.
Strengths (positive traits of waiter)
1. ______________________________________
2. ______________________________________
3. ______________________________________
4. ______________________________________
5. ______________________________________
6. ______________________________________
7. ______________________________________
8. ______________________________________
9. ______________________________________
10. ______________________________________
Weaknesses (negative traits)
1. ______________________________________
2. ______________________________________
3. ______________________________________
4. ______________________________________
5. ______________________________________
6. ______________________________________
7. ______________________________________
8. ______________________________________
9. ______________________________________
10. ______________________________________
Course of Actions (areas for improvement & how to improve them)
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1. ______________________________________
______________________________________
______________________________________
2. ______________________________________
______________________________________
______________________________________
3. ______________________________________
______________________________________
______________________________________
A WAITER'S NIGHTMARE
I had a group of six who had been drinking before they got to us.
They were greeted and seated and menus handed to each of them. A
colleague, who had teamed up with me for the evening, brought one
order of bar‐drinks to them.
I took their dinner and wine order at the same time. They ordered a
bottle of Free mark Abbey Merlot and I served the wine. None in the
group wanted an appetizer or salad as such. All they ordered was one
course. They told me several times "We aren't hungry, we have been
snacking all day!" This did not bother me. I get this, on and off, that
people come in for an appetizer only, or dessert and occasionally just
for drinks.
I posted their order on the pick‐up‐wheel in the kitchen and took care
of my other tables. Within twenty minutes their food‐order was
prepared and I served it. There were: An angel hair pasta with pesto
sauce, a Caesar salad, a duck salad, a cup of asparagus soup, a
shrimp cocktail and a regular tossed salad.
He did not apologize for his rude behavior but pointed at a single
little piece of meat left on his plate. "This is no duck! That's beef!"
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He argued.
"Don't give me this b.s., that was beef and I want to know why there
is beef in the duck salad?" The customer was stubborn. To resolve the
problem, which was not the salad anymore, but to have to argue with
a guest, I went one step further. "Sir if I take this salad off your
check, will this satisfy you?" I thought I heard a "Yes!"
So that is what I did. I took the salad in question off the guest's
check. (Where I worked at the time, we were allowed to mark items
which were unsatisfactory as N/C on the check. N/C standing for no
charge. This was within the policy the guest is always right.)
I thought it was handled correctly. And therefore I was under the
impression that there would be no further problems with this table.
The guests sounded happy, making jokes and laughing. I was getting
busy with other tables. Less than half an hour after I had successfully
solved the duck salad problem, at least so I thought, they called me
over to their table.
Now the same fellow who had the duck salad earlier started over
again with his earlier question: "Why did you put beef into my duck
salad?" Politely I reminded the guest that I thought we settled this.
He did not want to listen. Nevertheless, he kept on telling me and
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"I want you out of this door and don't come back until you are sober!"
I saw him hesitating, so added: "If you don't go right now. I shall call
the police to remove you from our restaurant!" He looked in my
direction. His face reflected surprise, recognition, and suddenly
enlightenment changed his facial impression. I knew he understood
now. He headed from behind the bar straight for the front door and
out the same. He was in a great hurry.
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I knew I had handled the situation the right way. This customer, who
had interrupted the steady flow of the night's business, finally had
decided to leave at once. He had taken my advice and listened to me,
so I thought. Until I turned around and saw a smiling bartender
reading the autographs on his baseball bat.
POST OPERATION
1. Report losses indicating the items and how they got lost.
2. Handle complaints by listening attentively to the guest
3. Refer guest complaints to supervisors or managers
4. Provide feedback to guest on action taken
5. Sanitize tables, chairs, and waiters’ station
6. Collect all silver wares, flat wares, glass wares, cutleries and the
likes and place them in allocated storage areas.
7. Provide information logbook to note the events of the day (e.g.
service evaluation, handover, complaints, action taken, sales of the
day, etc).
ASSESSMENT CRITERIA
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
LEARNING EXPERIENCES
Activity
Special Instruction
LEARNING ACTIVITY 9
INFORMATION SHEET
Clearing service equipment
After the operation, service equipment have to be in proper place. In
arranging them, the following points will be helpful:
1. Keep similar items together like table numbers, menus, salt and
pepper shakers, and sugar bowl and creamer jug.
2. Place all soiled linen according to their uses, napkin, table cloth
and service cloths foe instance.
3. Empty ashtray for washing
4. Scrape off food particles, sort and throw away other rubbish before
leaving items at the washing area to avoid damage to waste disposal
machine in case cutlery or paper are mixed with the rubbish.
5. Put saucers and plates in their own neat piles. Cups should be put
together.
6. Wipe jars and other bottles or containers of condiments
7. Return bread rolls to the kitchen. Keep it covered to avoid flies
and other insects.
Other equipment
1. Turn off cupboards, plate warmers, hot plates, refrigerated units,
drinks chillers and urns when nit in use.
2. Wipe down surfaces and wash out food containers.
3. Leave hot equipment to cool before cleaning.
4. Wipe down trolleys.
5. Keep unused cutlery or tools on the store room or side station.
6. Sanitize tables and chairs then reset the table. In some restaurant,
after cleaning the tables, they usually set them up for the next day
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
LOST TOOLS/ITEMS
Lost items and tools have to be reported to the immediate superior.
Accomplish a form for lost item.
LOGBOOK
A summary of the operation has to be accomplished after each day’s
operation. A normal report includes: date, reporting time (if per shift
schedule), staff on duty, staff off duty, summary of the operation
(usually includes unusual events happened and the course of action
taken), sometimes includes the sales or number of guest being
served, time ended and the signature of the person who made the
report
The logbook will be submitted to the Manager’s office for checking.
At the start of the operation, the logbook will be viewed by the
manager to check the previous operation.
Sample format of a daily operation report (Water Hazard Bar Lounge,
Warren Golf & Country Club, Singapore)
Date: _________________________
Time: _________________________
Staff on Duty:
1. ______________________________________
2. ______________________________________
3. ______________________________________
4. ______________________________________
Sales Report:
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
Food S$ _____________
Beverage _____________
Room Rentals _____________
Others _____________
___________________________________________
Name of the Peron who made the report and signature
ACTIVITYNUMBER NINE: Writing a summary of operation
Date: _________________________
Time: _________________________
Staff on Duty:
1. ______________________________________
2. ______________________________________
3. ______________________________________
5. ______________________________________
Sales Report:
Food P _____________
Beverage _____________
Room Rentals _____________
Others _____________
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
___________________________________________
Name of the Peron who made the report and signature
Self‐Check
A. Match the cutlery names on the right to the correct shadow of the
item of cutlery on the left.
General Range Name Choices
1.
A. Oyster Fork
2.
B. Butter Knife
3.
C. Cocktail Fork
4.
D. Tea Spoon
5.
E. Dinner Knife
6.
F. Coffee Spoon
7.
G. Soup Spoon
8.
H. Dinner Fork
9.
I. Fish Knife
10.
J. Dessert Fork
11.
K. Fish Fork
12.
L. Salad Knife
13.
M. Dessert Spoon
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
Glassware Names
Glassware Responses
1_________
4_________
7________
2_________
5__________
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
8________
3_________
6__________
9________
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
ANSWERS TO SELF‐CHECK
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
FINAL ASSESSMENT
COMPETENT
NOT COMPETENT
DEFINITION OF TERMS
1. BUSBOY ‐ refers to the dining room helper and runner, title given
to a Food and Beverage Service Attendant, National Certificate I
2. BUSSED OUT ‐ taking out soiled plates/dishes from the dining area
to dishwashing area
5. DISH OUT ‐ food taken from the kitchen to the dining area
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
11. MISE EN PLACE ‐ French term for having all ingredients in ready
to use Preparation before service
12. PRE‐DINNER ‐ short mixed drinks that are basically dry in taste
and are usually served before a meal to wet the appetite
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
ACKNOWLEDGEMENTS
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6/2/2015 Food and Beverage Services NC II CBLM: Module Title: Providing Food and Beverage Services NC II
Philippines
Cabalen Restaurant, Mr. Jr. Ticman, – Glorieta Makati, Philippines
Matabungkay Beach Resort and Hotel, Mr. Westin & Mr. Tobler –
Philippines
Max’s Restaurant ‐ Philippines
Warren Golf and Country Club, Mr. Robert Tan, F&B Manager– Choa
CHu Kang Way, Singapore
Photographic locations
OTHER REFERENCES
P O S T ED B Y T H E V O Y A G ER A T 1: 09 A M
N O COM M EN TS :
P OS T A COM M EN T
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