FOOD AND BEVERAGE NCII, Quarter 1, Week 2, EPISODE 1

Title: Prepare Service Stations and Equipment

Topic: Station Mise-en-place
Competency Code/s: TLE_HEFBS9-12AS-Ic-d-2
Learning Area: TVLE – FBS NCII Grade Level: 12
Teacher-Broadcaster/ Scriptwriter:
Scriptwriters: Emee Marieson B. Belvis
Language Editor: Content Editor:

VIDEO AUDIO
OBB
Scene 1: INTRO
Teacher ON CAM (MS) Good day SHS learners! My name is teacher
BACKGROUND SETTING: GFX of a [Insert Name] and welcome to another episode
Restaurant Dining Area of Food and Beverage NC II in titled “Prepare
Service Stations and Equipment”.

But, before we will proceed, you must prepare

the following:
A paper and pen for you to take some notes
GFX will Pup – up: later.
 Paper REMEMBER:
 Pen Don’t forget to pause and play this video
 Pause Button whenever necessary. You can even go back or
 Play Button revisit the portion of this video to clarify some
things for your mastery.

And always keep this in mind:

Teacher ON CAM (CU) WATCH, FOCUS, LISTEN and THINK.

I know you’re excited for another set of learning,

so, let’s hop in!
Scene 2: REVIEW
Teacher ON CAM (MS) From the previous episode, we the different
BACKGROUND SETTING: GFX of a types of equipment /utensils and supplies used
Restaurant Dining Area in preparing service stations for Food and
Beverage Service.
GFX Full screen

Pup - up GFX “Fixed commodities in F&B Now, let’s have a short review;
Services”

Pup - up GFX TEXT

Fixed commodities include:
 Furniture (Indoor and Outdoor) Fixed commodities include furniture, fixtures,
 Fixtures and fittings.
 Fittings

Pup - up GFX Which of the following are

examples of indoor furniture? Which of the following are examples of indoor
furniture?
a. Paintings, mirrors, curtain rails, and
lamps.
b. coffee tables and chairs, bar chairs,
dining sets, day beds, loungers,
hammocks, and swings
c. Tables, chairs, push-down chairs,
racks, flambé trolley and lockers
d. Air conditioners, electric plugs,
basins and toilets, art pieces, and
wall-mounted television displays.
Pup - up GFX Letter C.
Which of the following are examples of
outdoor furniture? Which of the following are examples of outdoor
a. Paintings, mirrors, curtain rails, and furniture?
lamps.
b. coffee tables and chairs, bar chairs,
dining sets, day beds, loungers,
hammocks, and swings
c. Tables, chairs, push-down chairs,
racks, flambé trolley and lockers
d. Air conditioners, electric plugs,
basins and toilets, art pieces, and
wall-mounted television displays.
Pup - up GFX Letter B.

Which of the following are examples of

Fixture? Which of the following are examples of Fixture?
a. Paintings, mirrors, curtain rails, and
lamps.
b. coffee tables and chairs, bar chairs,
dining sets, day beds, loungers,
hammocks, and swings
c. Tables, chairs, push-down chairs,
racks, flambé trolley and lockers
d. Air conditioners, electric plugs,
basins and toilets, art pieces, and
wall-mounted television displays.
Pup - up GFX Letter D.
a. Paintings, mirrors, curtain rails, and Which of the following are examples of Fittings?
lamps.
b. coffee tables and chairs, bar chairs,
dining sets, day beds, loungers,
hammocks, and swings
c. Tables, chairs, push-down chairs,
racks, flambé trolley and lockers
d. Air conditioners, electric plugs,
basins and toilets, art pieces, and
wall-mounted television displays.
Pup - up GFX Letter A.
Pup - up GFX Sugar bowls, creamers, coffee Sugar bowls, creamers, coffee pots, teapots,
pots, teapots, soup tureens, hot food covers, soup tureens, hot food covers, water jugs, water
water jugs, water pitchers, ice buckets, pitchers, ice buckets, Chaffing Dishes (Chafers)
Chaffing Dishes (Chafers) are example of? are example of?
a. beverageware
b. hollowware
c. dinnerware
d. linens
e. silverware
Pup - up GFX Letter B.
Pup - up GFX Platter, Place plate/show Platter, Place plate/show plate/Charger, Dinner
plate/Charger, Dinner plate, Fish plate, plate, Fish plate, Luncheon or breakfast plate,
Luncheon or breakfast plate, Soup Soup bowl/Soup plate, Salad plate, Bread and
bowl/Soup plate, Salad plate, Bread and butter plate, and Cereal bowl are example of?
butter plate, and Cereal bowl are example
of?
a. beverageware
b. hollowware
c. dinnerware
d. linens
e. silverware
Pup - up GFX Letter C.
White wine glass, Red Wine Glass, Water White wine glass, Red Wine Glass, Water
goblet, Water goblet, Champagne flute, goblet, Water goblet, Champagne flute, Brandy
Brandy snifter, Cocktail/martini glass, snifter, Cocktail/martini glass, Margarita Glass
Margarita Glass Pilsner glass, High ball glass, and Old fashioned
Pilsner glass, High ball glass, and Old glass/ Lowball glass are example of?
fashioned glass/ Lowball glass are example
of?
a. beverageware
b. hollowware
c. dinnerware
d. linens
e. silverware
Pup - up GFX Letter A.
Dinner spoon, Soup Spoon, .Teaspoon, Dinner spoon, Soup Spoon, .Teaspoon,
Demitasse spoon, Dessert spoon, Dinner Demitasse spoon, Dessert spoon, Dinner fork,
fork, Dessert fork, Fish Fork, Oyster fork, Dessert fork, Fish Fork, Oyster fork, Dinner
Dinner knife, Fish knife, Steak knife, Dessert knife, Fish knife, Steak knife, Dessert knife,
knife, Butter Spreader, Serving spoon and Butter Spreader, Serving spoon and fork, Soup
fork, Soup ladle, Sauce spoon, Snail tongs ladle, Sauce spoon, Snail tongs or Escargot,
or Escargot, Pastry tongs, Pie server/ cake Pastry tongs, Pie server/ cake lifter are example
lifter are example of? of?
a. beverageware
b. hollowware
c. dinnerware
d. linens
e. silverware
Pup - up GFX Letter E. Table cloth, Table Runner, Placemat, Silence
a. beverageware cloth, Top cloth, and Table Napkins are example
b. hollowware of?
 c. dinnerware
d. linens
e. silverware
Pup - up GFX Letter D.

Pup - up GFX TEXT Now let’s check! Are all of your answers correct? I hope you were
able to recall what we learned in our previous
lesson! Now, prepare for continue what we had
Pup - up animated GFX Applause/clap! shared together episode.
SCENE 3: PRESENTATION OF THE
OBJECTIVE OR TOPIC
VO
GFX Full screen text (one by one): At the end of this lesson, you are expected
to:
 Define the station Mise-en-place
 Analyze the cleanliness and condition of 1. Define the station Mise-en-place
equipment/utensils, furniture and 2. Analyze the cleanliness and condition of
supplies equipment/utensils, furniture and
 Apply hygiene and sanitation in handling supplies
food and beverage 3. Apply hygiene and sanitation in handling
food and beverage
SCENE 4: Lesson Proper
Teacher ON CAM (MS)
BACKGROUND SETTING: GFX of a
cleaned Dining Area
“Station Mise-en-place”
Pup - up GFX TEXT “Station Mise-en-
place” In Food and Beverage Service industry,
cleanliness, hygiene, and sanitation of
equipment and supplies are vital in providing
excellent service to customers.
Pup - up GFX five types of Table
appointments namely : As we all know, tableware or table appointments
 dinnerware, are the implements used for dining and serving
 hollowware , meal. We have five types of Table appointments
 beverageware, namely: dinnerware, hollowware, beverageware,
 silverware, silverware and linens. But do you know how to
 and linens take care of it?
Pup - up GFX question or thinking head
Proper care and use of table appointments
results a beautiful table setting. The
attractiveness of the table will enhance the
guest's mood and will create an excellent and
comfortable dining experience.

Pup - up GFX TEXT “First impression will As they always said “First impression will
always last”. always last”. Before each service session, the
restaurant should be made presentable enough
to receive the guests. Prepare the ambience of
the outlet before service in order to make it
 pleasant, comfortable and hygienic. Preparing
service area is one of the very important parts
of Mise-en-Place.
MISE-EN-PLACE
Pup - up GFX TEXT “ MISE-EN-PLACE” Mise en place is a French cooking term
Pup - up GFX TEXT Mise en place is a which means “put into place.” It means
French cooking term which means “put into preparing the Restaurant prior to service to
place.” properly to serve the guest and clients and make
service as smooth as possible. You must have
to prepare your service area properly to serve
any guest and draw their interest to make them
a regular or privileged costumer.

Pup - up GFX “Service Cabinet or Sideboard A service cabinet or sideboard (wait station)
(wait station)” should be installed in the restaurant to maximize
 To keep dust and debris out in the the flow of service.
tableware, the shelves must be  To keep dust and debris out in the
covered. tableware, the shelves must be covered.
 The cleanliness and condition of  The cleanliness and condition of items
items on the sideboard must be on the sideboard must be examined on a
examined on a daily basis. daily basis.
 Each item should be spotless, free of  Each item should be spotless, free of
smudges and blemishes, and without smudges and blemishes, and without
any chips or damage. any chips or damage.
 The service station's damaged ware  The service station's damaged ware
must be removed. must be removed.

GFX Full screen SANITATION STANDARD IN HANDLING

SERVICE EQUIPMENT
Pup - up GFX “SANITATION STANDARD 1. Use clean and sanitized glasses, flatware,
IN HANDLING SERVICE EQUIPMENT” chinaware, and other equipment for service.
 Use clean and sanitized glasses, 2. All service equipment must be wiped dry with
flatware, chinaware, and other clean cloth to avoid watermarks. The cloths
equipment for service. are used for this purpose must be
 All service equipment must be wiped dry segregated from other wiping clothes.
with clean cloth to avoid watermarks. 3. When serving additional utensils or napkin,
The cloths are used for this purpose place them in a small plate to avoid direct
must be segregated from other wiping contact with hand.
clothes. 4. To avoid contamination, food must be
 When serving additional utensils or covered when it is not served immediately.
napkin, place them in a small plate to 5. Don’t serve utensils, cups, glasses or plates
avoid direct contact with hand. that are oily, wet or with finger marks, spots
 To avoid contamination, food must be or lipstick mark.
covered when it is not served
immediately.
 Don’t serve utensils, cups, glasses or
plates that are oily, wet or with finger
marks, spots or lipstick mark.
Pup - up GFX “Proper Handling of Proper Handling of Dinnerware
Dinnerware”  Cups are handled at the handle
 Cups are handled at the handle  To prevent touching the sauce, meat, or
 To prevent touching the sauce, meat, dish, keep your thumb away from the
or dish, keep your thumb away from plate.
the plate.  Bowls should be lined with a suitable
 Bowls should be lined with a suitable under liner and never served with a
under liner and never served with a finger touching the rim.
finger touching the rim. Proper Care and Maintenance
Proper Care and Maintenance Dishwashing
Dishwashing  Never use steel wool for washing, always
 Never use steel wool for washing, scrape with rubber spatula.
always scrape with rubber spatula.  Wash with warm water, rinse detergent
 Wash with warm water, rinse with running water.
detergent with running water.  Wipe at once with flannel or any soft dry
 Wipe at once with flannel or any soft cloth.
dry cloth.  Arrange accordingly to sizes and shapes.
 Arrange accordingly to sizes and Storage
shapes.  It should be stored in selves in piles of
Storage approximately 2 dozes according to their
 It should be stored in selves in piles shape and size.
of approximately 2 dozes according  In filing do not slide to avoid clashes.
to their shape and size.  If possible should be covered to prevent
 In filing do not slide to avoid clashes. dust and germs setting on it.
 If possible should be covered to  Never pile cups.
prevent dust and germs setting on it. Proper Handling of glassware
 Never pile cups.  Handle stemmed glasses by the stem
Proper Handling of glassware and tumblers by the base and to avoid
 Handle stemmed glasses by the stem leaving finger marks; carry them in trays.
and tumblers by the base and to  Never handle glasses in bouquet use
avoid leaving finger marks; carry appropriate tray.
them in trays. Proper Care and Maintenance
 Never handle glasses in bouquet use Dishwashing
appropriate tray.  Always wash new glasses before using
Proper Care and Maintenance them for the first time.
Dishwashing  Hand wash glasses separately
 Always wash new glasses before  To prevent the risk of mechanical stress,
using them for the first time. do not soak with other glasses.
 Hand wash glasses separately  Clean with a non-abrasive sponge or
 To prevent the risk of mechanical cloth with an appropriate detergent and
stress, do not soak with other warm water.
glasses.  After washing, place glasses in an
 Clean with a non-abrasive sponge or upturned position to dry. If possible, air
cloth with an appropriate detergent dry glasses because fabrics can spread
and warm water. grease and dirt, leaving smells and
 After washing, place glasses in an toxins behind.
upturned position to dry. If possible,  Once dry, wipe water spots with a soft
air dry glasses because fabrics can dry glass towel to maintain the quality of
spread grease and dirt, leaving the glassware.
 smells and toxins behind. Note: Glasses are cleaned by immersing
 Once dry, wipe water spots with a them in a hot water and vinegar solution and
soft dry glass towel to maintain the wiping them down with a wipe cloth.
quality of the glassware. Storage
Note: Glasses are cleaned by immersing  Avoid glass rims contact
them in a hot water and vinegar solution between/against other glasses,
and wiping them down with a wipe cloth. particularly martini glasses and other
Storage glasses with broad rims.
 Avoid glass rims contact  Utilize glass jacks for back-of-house
between/against other glasses, storage because it will keep your glasses
particularly martini glasses and other from colliding with anything.
glasses with broad rims.  Use a shelf liner on hard surfaces to
 Utilize glass jacks for back-of-house protect glasses from scratches and allow
storage because it will keep your air to circulate for drying.
glasses from colliding with anything. Proper Handling of Flatware
 Use a shelf liner on hard surfaces to  Never hold the fork tines, the spoon in
protect glasses from scratches and the bowl, the knife in the blade, always
allow air to circulate for drying. hold by handle or with a cloth napkin/
Proper Handling of Flatware tissue.
 Never hold the fork tines, the spoon  Never serve food using cutleries that
in the bowl, the knife in the blade, have fallen on the floor.
always hold by handle or with a cloth  When serving straw serve them with
napkin/ tissue. wrappers or in their respective
 Never serve food using cutleries that dispensers.
have fallen on the floor.
Proper Care and Maintenance
 When serving straw serve them with Dishwashing
wrappers or in their respective  Wash silver separately from the
dispensers. kitchenware
Proper Care and Maintenance  Wash with water, with mild detergent,
Dishwashing then rinse with hot water
 Wash silver separately from the  Wipe at once with flannel or any soft dry
kitchenware cloth.
 Wash with water, with mild detergent, Storage
then rinse with hot water  Store separately in drawers lined with
 Wipe at once with flannel or any soft baize to prevent them from being
dry cloth. scratched.
Storage It should be labeled accordingly for easy
 Store separately in drawers lined with location.
baize to prevent them from being
scratched.
 It should be labeled accordingly for
easy location.
Teacher ON CAM (MS) RECOMMEDED MEASURES TO AVOID
BACKGROUND SETTING: BREAKAGE
GFX RECOMMEDED MEASURES TO
AVOID BREAKAGE 7. When serving and bussing, use the
1. When serving and bussing, use the appropriate trays.
appropriate trays. 8. When stacking and storing equipment,
2. When stacking and storing equipment, always use a decoy system.
 always use a decoy system. 9. a separate door should be installed.. When
3. a separate door should be installed.. entering and exiting, use the appropriate
When entering and exiting, use the door to avoid a contact that could result in an
appropriate door to avoid a contact that accident.
could result in an accident. 10. Make sure to use the proper glass rack were
4. Make sure to use the proper glass rack glasses are put easily and not too tightly in
were glasses are put easily and not too each rack.
tightly in each rack. 11. When clearing, use suitable bussing trays,
5. When clearing, use suitable bussing especially at fancy dining. Glasses and
trays, especially at fancy dining. Glasses chinaware should be removed individually.
and chinaware should be removed 12. Make sure trays and buspans aren't
individually. overloaded.
6. Make sure trays and buspans aren't Breakages are usually caused by the following
overloaded. factors:
Breakages are usually caused by the
following factors: 1. Mechanical Impact refers to contact of
glasses with other equipment and hard
 Mechanical Impact refers to contact surfaces. When this occurs, a minor
of glasses with other equipment and abrasion is formed, weakening the surface
hard surfaces. When this occurs, a and increase the chance of breakage and
minor abrasion is formed, weakening chipping.
the surface and increase the chance 2. Thermal Shock a sudden temperature
of breakage and chipping. changes from cold to hot or vice versa which
 Thermal Shock a sudden results a cracks or breakage.
temperature changes from cold to hot 3. Improper Handling and Misuse of
or vice versa which results a cracks Equipment is using equipment for a purpose
or breakage. that was not designed for it, such as
 Improper Handling and Misuse of scooping ice with a cup, opening cans with
Equipment is using equipment for a knives, and etc.
purpose that was not designed for it, 4. Inattentiveness or Absent-mindedness –
such as scooping ice with a cup, When staffs are distracted or inattentive in
opening cans with knives, and etc. performing services, especially when
 Inattentiveness or Absent- carrying breakable equipment, accidents are
mindedness – When staffs are common.
distracted or inattentive in performing 5. Environmental Factors – a greasy or moist
services, especially when carrying slippery surface, or a blind door can cause
breakable equipment, accidents are breakage.
common.
 Environmental Factors – a greasy
or moist slippery surface, or a blind
door can cause breakage
Pup –up GFX The supervisor or team of The supervisor or team of waiters should ensure
waiters should ensure the following: the following:
 Stock supplies necessary for service
 Stock supplies necessary for service  Clean, wipe and put tableware and dining
 Clean, wipe and put tableware and room equipment in their proper places
dining room equipment in their proper  Check the cleanliness and condition of all
places tables, tableware and dining room equipment
 Check the cleanliness and condition of it should be properly placed
all tables, tableware and dining room  Fill water pitchers and ice buckets
 equipment it should be properly placed  Refill condiments and sauce bottles and
 Fill water pitchers and ice buckets wipe, clean and dry the necks and tops of
 Refill condiments and sauce bottles and the bottles.
wipe, clean and dry the necks and tops  Check equipment and prepare for service
of the bottles. o Carpets should be well brushed or
 Check equipment and prepare for hovered.
service o Table lights or wall
o Carpets should be well brushed lights have functioning bulbs.
or hovered. o Menu cards are presentable and
o Table lights or wall attractive.
lights have functioning bulbs. o Tent cards or other sales material
o Menu cards are presentable and are presentable.
attractive. (Tent Cards are triangular table
o Tent cards or other sales material displays that are also known as Table
are presentable. Tents. They're folded in such a way
(Tent Cards are triangular table that both sides of the display can be
displays that are also known as read. Its main function is to display
Table Tents. They're folded in the menu or the special of the day.
such a way that both sides of the They can also be used to promote
display can be read. Its main discounts or advertise items and
function is to display the menu or services.)
the special of the day. They can o Doors and windows are thrown open
also be used to promote for some time to air the restaurant.
discounts or advertise items and This should be followed by closing
services.) the windows and doors and setting
o Doors and windows are the air-conditioning or heating to a
thrown open for some time to air comfortable temperature.
the restaurant. This should be o Exchange dirty linen for fresh
followed by closing the windows linen from Housekeeping.
and doors and setting the air- o Table cloths and mats are laid on the
conditioning or heating to a tables.
comfortable temperature. o Replace wilted flowers with fresh
o Exchange dirty linen for fresh flowers.
linen from Housekeeping.
o Table cloths and mats are laid on
the tables.
o Replace wilted flowers with fresh
flowers.
SCENE 5: GENERALIZATION
Teacher ON CAM (MS) In hotels and restaurants, the operating
BACKGROUND SETTING: equipment plays an essential role in attracting
Pup –up GFX hotels and restaurants guests. Therefore, staff should always be
conscious in sanitation and safety. Equipment
should be handled in the right spot, stemmed
glass by the stem, tumblers by the base,
flatware by the handle. Bowls should never be
held by the rim, use appropriate under liners.
The thumb should never show on the plate.
 When setting up cutleries, as well as glassware,
avoid leaving finger marks.
SCENE 6: ASSESSMENT
Close Up Shot This time, Brace yourselves.
It’s Assessment Time!
GFX Title card
True or False!
Direction: Read the following statement carefully
Full screen text with 5-second timer per item correct. Write T if the statement is TRUE and
1. Write F if the statement is FALSE. Write your
GFX Animation: T answers in your activity notebooks.
2.
GFX Animation: T 1. Mise-en-place, the French term means to
3. “everything in place” in the food and beverage
GFX Animation: T service operation.
4.
GFX Animation: T 2. Check for damages and remove them
5. from service. Damage one should be recorded
GFX Animation: T in the breakages and losses report.

3. Prepare clean and dry wiping clothes.

Make sure that one’s intended for wiping
utensils/service equipment are separated from
those used in wiping hands and wiping tables.

4. Mechanical Impact refers to contact of

glasses with other equipment and also hard
surfaces.

5. When setting up cutleries, as well as

glassware’s, avoid leaving finger marks by using
trays or by securing them inside a cloth napkin.
Half Frame Shot How many of you got a score of 4? How about
Pop-up Text Animation 5?
Great! Great!

Pop-up Image To those who got 3 or below, do not worry you

Self Learning Module can now review your Self Learning Module and
you can still watch the replay on YouTube
Lower Thirds channel : DepEd LDN TV
YT Channel: DepEd TV – Official

For your enhancement Activity, please refer to

Pop-up GFX Activity 1.3.1 – Performance Task
Activity 1.3.1 – Performance Task
 Perform this activity by the given Perform this activity by the given situation
situation below. Please provide below. Please provide video presentation for
video presentation for your mode
 of verification. Utilize table your mode of verification. Utilize table
implements what is available at implements what is available at home.
home. Lea is a newly hired server in restaurant.
Lea is a newly hired server in
She is on probation for one month as
restaurant. She is on probation for one
waitress and needs to meet the
month as waitress and needs to meet
expectations for her supervisor.
the expectations for her supervisor.
She needs to perform the following task:
She needs to perform the following task:
1. Stack service wares in the waiters’
 Stack service wares in the waiters’ station with supplies for service.
station with supplies for service. 2. Clean, wipe and put all tableware and
 Clean, wipe and put all tableware and dining room equipment in their proper
dining room equipment in their proper places.
places. 3. Put a special tent card and displays for
 Put a special tent card and displays promotion.
for promotion. 4. Check the cleanliness and condition of
 Check the cleanliness and condition all tables, tableware and dining room
of all tables, tableware and dining equipment.
room equipment. 5. Fill water pitchers and ice buckets.
 Fill water pitchers and ice buckets. 6. Turn on and ready electrical appliance or
 Turn on and ready electrical equipment like coffee pots, teapots, plate
appliance or equipment like coffee warmers, etc. in the dining area.
pots, teapots, plate warmers, etc. in 7. Refill condiments and sauce bottles and
the dining area. wipe, clean dry necks and tops of bottles
 Refill condiments and sauce bottles
and wipe, clean dry necks and tops of
bottles
Scene 7: VALUE INTEGRATION
Service equipment, furniture, fixtures, and linen
are all part of the restaurants operating
equipment, and they all reflect the restaurant's
standard and style. Management spends a lot of
money on supplies and equipment. Therefore, It
is required to the service personnel to treat
these items with care and gentleness. Indeed,
the same in your house, your parents invest on
your education, that’s why as a student, you
need to do your best for your parents or
guardians.
SCENE 8: EXTRO SPIEL
Half frame Shot That’s all for today! Always remember you are
. the key to your success. This is your Teacher.
Signing off.
CBB