LEARNER’S PACKET NO.

5
QUARTER 1
Name of Student:
Learning Area-Grade TLE-FOOD AND BEVERAGE SERVICES /GRADE 9-12
Level
Date: Week 5
Activity Title: PREPARE SERVICE STATIONS AND EQUIPMENT

I. Introductory Concept

KEY POINTS TO BE CONSIDERED IN PREPARING THE SERVICE STATION

AND EQUIPMENTS

The equipment forms an inevitable part of food and beverage service. It plays an
important role to build the mood of the guests, to complement the outlet theme, and to
elevate guest experience. Right from the largest commodities used for food
preparation and interior decoration such as chandeliers or ovens to the smallest piece
of cutlery, furniture, or linen participate in creating overall ambience of the outlet.
Let us discuss in detail the equipment used in food and beverage services –

Furniture in F&B Services

Furniture is an important part of any F&B Services outlet. It needs to be strong, easy
to use and clean. The furniture plays an important role in bringing the look and creating
an ambience of the outlet. The furniture, fixtures, and fittings are fixed commodities.
Furniture
Indoor Furniture
 It mainly consists of tables, chairs, push-down chairs, racks, and lockers.
Outdoor Furniture
 It needs to be sturdy as well as attractive. It includes coffee tables and chairs,
bar chairs, dining sets, day beds, loungers, hammocks, and swings.
Fixtures and Fittings
 A fixture is any item bolted to the floor or walls. For example, air conditioners,
electric plugs, sinks and toilets, art pieces, and television screens mounted on
wall are fixtures.
 A fitting is any free standing item or an item that can be hung by a nail or
hook. For example, paintings, mirrors, curtain rails, and lamps are fittings.

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Pantry Equipment
Pantry is the adjoining area or room to the kitchen from where the finished food or a
drink is ready to be served. This area serves as an ancillary capacity of the kitchen.
The food is given final touch-up for presentation, and then handed over to the
serving staff. The pantry is often equipped with a sink attached with normal water
and hot water taps. The pantry mainly keeps the following necessary items −
 Refrigerator
 Electric oven
 Toaster
 Coffee Brewing Machine
 Blender
 Electric food whisk
 Knives and chopping boards
 Hollowware like casserole, bowls, and dishes of various sizes
 Crockery
 Drinkware
 Cutlery
Sideboards in Pantry
Sideboards are mainly shelves with drawers. These can be used to store hollowware
and glassware. The following are the different varieties of sideboards;

Buffet − It has high legs than the sideboard.

Credenza − They are the storage cabinets without legs. They mostly have sliding
glass doors.
Server − A server is smaller, shorter, and more formal than a buffet or sideboard.
Sideboard − It has short legs.

Trolley
It is a serving cart used for serving as well as storing. It has wheels which enable it to
move easily around the kitchen. It is also used in elite food and beverage outlets for
serving the guests. It is available in various designs, sizes, and shapes. You can
choose on number of shelves and sections, and burners. When not in use, it is
preferably parked at the wall.

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Point-of-Sale Equipment
Today, many restaurants use Point-of-Sale (POS) equipment, a computer-based
technology to take orders, record them, accept payments, and display or print their
receipts. Restaurant servers, bartenders, and cashiers can use POS systems to
enter and record food and beverage orders easily.

A POS system in the F&B Services can increase convenience and accuracy in order
tracking, and can save time during rush hours. It can smoothly perform the following
functions:
 Calculating cash due for every order entered for a table
 Recording the method of payment
 Tracking balance cash
 Creating periodic sales reports
 Calculating labor and payroll data
 Recording daily check averages for each worker
 Tracking the number of balance and sold food items
 Recording information of repeat customers

Tableware in F&B Services

Tableware consists of crockery, cutlery, glassware and linen used while serving and
eating meals at a table. These are circulating equipment which can be grouped into
the following types –

Chinaware
This is a collection of fine dishes, bowls, food platters, section dishes, ramekins,
cups and saucers, soup spoons, vases, and ash trays made using a translucent
ceramic material.

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Show/service plates: 11” – 14” (12”) Dinner plates: 10”
Fish plates: 8” – 9” Salad plates: 7” – 8”
Dessert plates: 7” – 8” Side plates or bread plates: 6”

Hollowware
This consists of containers/vessels or serving dishes and accessories such as
serving bowls, pots, kettles, ice jugs, and water pitcher. These containers are either
made from glass or metals such as copper, brass, or stainless steel that are hollow
or concave.

 Pitcher – water container

 Coffee pot - container for brewed coffee
 Tea pot – a deep round dish, which is used for serving tea.
 Sauce boat – a container for serving sauces
 Escargot tong – a holder used for eating snails
 Soup ladle – a large deep spoon with a long handle that is used for serving
liquids and soup
 Gravy ladle – a small bowl with a long handle used for serving gravies and
sauces
 Sugar tong – a small tong used for serving sugar cubes
 Ice tong – a tong with a rounded bowl and short prongs used to pick up
cubes of ice
 Silver food cover – a cover for a dish easily removed when it is about to be
served
 Candelabra – an ornamental branched candlestick holder for more than one
candle or lamp.
 Salt and pepper shaker – a container of salt and pepper
 Silver oval platters – used as container for serving food in the buffet
 Ice cream scooper – a utensil used for dishing out ice cream or other soft
food
 Ice scooper – made of stainless steel used to scoop or moving out crushed
ice
 Ashtray – a receptacle for ash, typically from combustible consumer products
such as cigarettes and cigars

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Glassware
This consists of articles made of fine glass. Glassware includes jugs, pitchers,
drinkware, ash trays, vases, and similar articles.

Types of Glasses
The glasses and tumblers come in a wide variety of shapes and sizes.
They are either footed with stem or non-footed. They can also be high-ball or low-
ball. Some of the widely used shapes are −
 Cooler − It is used to serve welcome drinks or appetizers.
 Flute − It is a glass with a long cup and is mainly used to serve champagne
 Goblet − It is a round glass with or without stem. The goblets with stem are
used to serve wines and brandy. A non-footed version is used to serve
whisky.

 Margarita − It is a variant of goblet with a wide round dish-like cup. Margarita

is used as a cocktail, mocktail, or a sorbet glass.
 Mug − It is used to serve beers.
 Nonic Glass − It is a tall glass with a broad rim. It is used to serve beers.
 Pilsner − It is a high-ball glass used to serve cold coffee, iced tea, juices, and
beer. A pilsner can support beers or aerated drinks gracefully.
 Pint − It is a glass used to pour distilled alcohol into other glasses.
 Shot Glass − It is a small glass used to consume fermented or distilled
alcohol directly. It can also be used to pour distilled alcohol into other glasses
for mixing with water or sparkling water.
 Snifter − It is used to serve spirits.
 Thistle Glass − Its silhouette is shaped like a thistle flower. These glasses
have tapered broad rims with round cups attached to a stem and disk. It is
used to serve ales and aerated drinks.
 Tulip Glass − It is used to serve beer, cocktail, or mocktail.

Silverware
The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These
are made from an alloy of brass, zinc, stainless steel or nickel with silver plating of
10 to 15 microns. Silverware includes spoons, forks, knives, hollowware, drinkware,
tongs, ice bucket, and a salver.
Cutlery

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Cutlery comprises of any hand-held implement for eating or serving food. It includes
various spoons, forks, knives, and tongs. It is also called silverware or flatware.
Cutlery is made of metals like stainless steel or silver.
In modern days, cutlery has come up in wonderful combinations — spife(spoon +
knife), spork (spoon + fork), and knork (knife + fork).

Types of Spoons, Forks, and Knives

There are different types of spoons for serving or eating different kinds of food. The
forks often accompany spoons or help independently to pick food bites. The knives
are used to portion the food.
Forks
 Dinner fork – the largest of the forks used in place setting.
 Fish fork – a four-tined fork used in eating fish
 Dessert or Salad fork – a four-pronged shorthanded fork with broad tines
which is used to eat salad or dessert.
 Seafood/Oyster/Cocktail fork – a smaller long handled three-pronged fork,
the purpose of which is to spear food.
 Snail/Escargot fork – used for eating snail or escargot
 Deli (Fruit) Fork − has two tines. It helps to pick thinly sliced food such as
slices of fruits.
 Serving Fork − It is the largest fork used for serving. It has longer and
stronger tines that help to hold and pick large meat or vegetable pieces.
Spoons
 Soup spoon − It has a round cup bigger than that of the table spoon. It is as
long as a dinner spoon.
 Dinner spoon - it has elongated round cup. It is used to eat main course
food items. It can pick up just the right amount of rice, stew, or curry. It is
always paired with a fork (with four tines) of the same length or a dessert
knife.
 Relish spoon – a small, usually pierced spoon used for serving relish, olive
and pickles
 Iced tea spoon – a long-handled teaspoon used for drinks served in a tall
glass, such as iced tea.
 Bouillon spoon – used for bouillon soup
 Dessert spoon - these are smaller than their main course peers and are used
to have desserts.
 Tea/Coffee Spoons − these are smaller than the dessert spoon in length and
size of cup. We use these spoons to stir tea or coffee but can also be used for
eating dessert.
 Demitasse spoon – a very tiny spoon used in serving demitasse coffee.

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  Cereal spoon – large spoon similar to a dessert spoon.
 Sugar spoon − it has a flower shaped round cup. It is used to take sugar from
sugar bowl of tea set.
 Ice Cream spoon − it is a small spoon with flat rim that can help to cut the right
amount of ice cream. It can come in small, medium, and large sizes according to the quantity
of the ice cream served and the size of the bowl.
 Cocktail (Soda) spoon − It is a drink spoon with a long handle that helps the
spoon to reach the bottom of a tall glass.
 Salad spoon - It is always used in pair with salad fork. It helps mixing and
serving salad efficiently.
 Serving Spoon − It is a spoon with large round cup designed to serve stews
and rice.

Knives and other cutlery implements

 Dinner knife – a knife with either straight or serrated blade with a broad and
rounded tip used for luncheons and dinners.
 Steak knife – a knife with serrated blade and a pointed tip used for steaks.
 Fish knife – a knife with a broad blade, which is used when a fish is served.
 Butter knife – or spreader, it has short rectangular blade that is sharp on the
lower side to form an edge. It is useful in cutting semi-firm pieces of butter and
apply them on food items
such as breads.
 Butter server – a small
broad spatula, bigger than
the spreader used for
serving butter.
 Dessert knife – used for
eating dessert
 Cheese knife – used for
cutting cheese
 Pastry or Pie server/Cake
Knife − It is a flat, elongated
triangle-shaped knife and is used to cut pieces of cake and handle it
smoothly.

Chaffing Dishes (Chafers)

These are food warming dishes. They keep the food warm for an adequate time and
temperature. They come in two variants: electric or chafer fuel candle.
Chaffing dishes are available in multiple sizes, shapes, and lids. Modern-day chafing
dishes are made of light metal or ceramic with handles, sometimes covered with a
see-through lid. Here are some chaffing dishes −

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Linen
The linen at any food and beverage service outlet is either disposable or non-
disposable.

 Disposable Linen
This includes items that can be used only once. These items are made of
recycled paper with high absorbing capacity. For example, table napkins, restroom
tissues, wrappers, and facial tissues. Facial tissues soaked in Cologne water are
given to the guests. It is considered a good welcome gesture. Disposable table linen
is usually offered to guests in trains or aircrafts before meals.
 Non-disposable Linen

The items in this category are made from flax. This includes table cover, dinner
napkins, tea napkins, and table runners. Non-disposable linen must be clean and
pleasantly scented. It must be starched if required.
Non-Disposable linen must be placed on the table tidily. The staff can fold them and
arrange them in decorative shapes or just put them through decorative linen rings to
catch guests’ eyes and start imparting warm experience to them at the table.
Mise-en-place
It is the activity of putting things in place to make the subsequent F&B Services
smooth. The serving staff carries out the following duties −
 Removing all soiled linen and replacing them with the fresh ones.
 Ensuring that the side board is well-equipped.
 Replenishing condiment containers, shakers, and water jugs.
 Polishing cutlery and glassware.
 Replacing pale flowers with the fresh ones.

Apply Food Hygiene and OHS Measures

F&B services have direct access to guests’ health through food and beverages. The
working staff handles every food and drink item closely that the guest is going to eat.
Hence, if these services do not follow proper practices of hygiene and sanitation, the
guests might get foodborne diseases such as food poisoning, nausea, diarrhea, or
vomiting.
Food contamination can occur through unwashed vegetables, uncooked meat, soft
cheeses, and unpasteurized milk. If the food preparation and serving equipment
used in F&B Services are not clean, then they become primary source of food
contamination.
Types of Food Contaminations

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There are three main sources of food contamination −
1. Physical − This is accidental in nature and is caused by employee carelessness.
The major culprits are air, dust, smoke, and dirt. To prevent this, food must be
properly covered and stored.
2. Biological − This contamination is caused by pathogens and microorganisms
such as bacteria, molds, parasites, and fungi.

3. Chemical − It is accidental contamination of food caused by cleaning solvents, pest

control sprays, or other chemicals used in entire food production chain. This food
contamination occurs when utensils or other tableware are not wiped dry after washing
them using cleaning liquids. It also takes place when the food is not stored properly
when pest control chemicals are sprayed.

The following factors may be of possible breakages:

1. Mechanical Impact – Result from an object-to-object contact
Stacking dishes too high, Handling glasses in banquet
Putting cutleries into glasses, Overloading bus pans
Dumping glasses into sinks
2. Thermal shock – an abrupt exposure of breakable equipment from cold to
hot temperature or vice versa, resulting to cracks or breakage.
To avoid thermal shock:
Do not put hot water to a chilled glass
Before heating in a microwave oven, allow chilled/cold bowl, china or glass at the
room temperature
Do not put in any glasses or container that is heat resistant
3. Improper handling and misuse of equipment – use an equipment for a
purpose other than what it is intended for.
Using tumblers as ice scooper, Using knives as can opener

Sanitation Standards in Handling Service Equipment

4. Improper Racking and Stacking – putting altogether different sizes of
chinaware and glassware. Tips that helps you stack chinaware and
glassware are the ff;
Place them in an appropriate glass rack
Stack chinaware using the decoy system, means “same size and kind stack
together”
Do not overload bus pans and Do not stack dishes too high
5. Inattentiveness or absent-mindedness – accidents commonly occur when
service personnel are absent-minded while delivering food and carrying trays
to guest.
6. Improper Bussing – food attendants must be:
Make sure that bus pans are not overloaded

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The 3’S must strictly have followed (scrape, stack and segregate)
Appropriate trays are used – bar tray for beverage with a cork and service tray for
chinaware’s
Food item on tray must be put in balance
The tray must be properly handled. Use palm not the fingers holding the tray
7. Environmental factors – some other materials that may cause accidents
such as broken tile, wet floors, in balance tables and chairs.
II. Learning Skills from the MELC/CG: (TLE_HEFBS9-12AS-Ic-d-2)

LO 2. Prepare Service Stations and Equipment

1.1 Stock Supplies necessary for service
1.2 Clean, wipe and put tableware and dining room equipment in their proper
places
1.3 Check the cleanliness and condition of all tables, tableware and dining room
equipment
1.4. Fill water pitchers and ice buckets
1.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and
tops of the bottles
1.6 Promote special tent cards and similar special displays
1.7 Check equipment and prepare for service
1.8 Apply food hygiene and Occupational Health and Safety measures

III. ACTIVITIES

Activity No. 1: Identification

Directions: Identify the following table ware used in food and beverage services.
1. ________________ comprises of any hand-held implement for eating or serving food.
It includes various spoons, forks, knives, and tongs. It is also called silverware or
flatware.

2. ________________ this consists of articles made of fine glass, these includes jugs,
pitchers, drinkware, ash trays, vases, and similar articles.

3. ________________ this is a collection of fine dishes, bowls, food platters, section

dishes, ramekins, cups and saucers, soup spoons, vases, and ash trays made using
a translucent ceramic material.
4. ________________ this consists of containers/vessels or serving dishes and
accessories such as serving bowls, pots, kettles, ice jugs, and water pitcher. These
containers are either made from glass or metals such as copper, brass, or stainless
steel that are hollow or concave.
5. ________________ these are food warming dishes. They keep the food warm for an
adequate time and temperature. They come in two variants: electric or chafer fuel
candle and are available in multiple sizes, shapes, and lids.

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Activity No. 2. Performance Task:

BANQUET SET-UP AND STYLES

Direction: Given the materials and equipment for setting the mood of ambiance of the
dining area, with the help of your loving family (mother, father, sister or brother) you should
be able to demonstrate banquet setup styles . Don’t forget to document or video your output.

Materials needed: Table appointments, table cloth, table napkins, decors, carpet, tiles and
floor cleaners/scrubbers, brooms, live plants and fresh flowers

Dining room furniture, lights, music/sound equipment, Air cooling system and vacuum
cleaner.

Scenario for the Procedure:

Abigail is a newly hired server in a restaurant. She is on probation for one month as a
waitress and needs to meet the expectations of her supervisor. She needs to perform the
following tasks:
1. Adjust light according to the 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
4. Clean and dry floors/carpets
5. Adjust air conditions or cooling units for the comfort of the guest
6. Set up decorations according to theme or concept of the dining room
Assessment Method:
Demonstration, Observation

Reflection:

What is the importance of Mis-en-Place?

___________________________________________________________________
___________________________________________________________________

IV. SCORING RUBRICS

Description Score
Performed all the six skills independently, accurately and correctly 5
Performed 4 to 5 skills independently with few inaccuracies 4
Performed 2 to 3 skills independently but with many inaccuracies 3
Performed 1 skill without confidence 2
Did not perform any skill at all 1

V. Key to Correction

Answer may vary

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 VI. References for Learners

K to 12 Basic Education Curriculum Technology and Livelihood Education Learning

Module in Food and Beverage Service NCII

TVL- Food and Beverage Services NCII, First Quarter-Module 4: PREPARE SERVICE
STATIONS AND EQUIPMENT

CURRICULUM GUIDE for Food and Beverage Service NCII

Note: Practice Health

Protocols at all times.

Prepared by: Validated by: Edited by:

BENEDICT LEON GABRIEL A. GRENGIA LOURDES F. CARIŇO ALBERT NOLASCO

Reviewed by:
LALAINE V. FABRICANTE
EPS-I

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