FOOD AND BEVERAGE REVIEW AND LECTURES

MODULE 1 & 2
KEY WORDS

➢ A la carte - It is an item in the menu that is priced and

ordered separately.

➢ Ambiance - It is the mood or feeling in a particular

place.
➢ Cover - It is another name for a place setting; a
combination of flatware, dishes, glasses, and linens
that are appropriate for the food served. A cover is
approximately 20 to 24 inches long by 15 inches
deep. It is the individual’s place at the table.
➢ Crockery - It is a tableware such as plates, dishes,
cups, and other similar items used for eating and
serving; made of baked clay.
➢ Cutlery - It is a sharp tool made of metal, particularly
knives; kitchen and dining tools that are used at the
table for preparing, serving, and eating food.
➢ Double book - It is an overbooking that occurs when
more than one reservation for the same table is
accepted.
➢ Drawback- It is a feature that renders something less
acceptable a disadvantage or problem.

➢ Equidistant - It is the same or equal distance apart

from one point to another.
➢ Fine dining - It is a style of eating which takes place
in high-end restaurant, often in formal setting.

➢ Flatware - It is the generic term for all dining utensils.

➢ Guest - It is a form used to record the orders of the
guest and is presented afterward for payment.
➢ Hollowware - It is a serving dish or piece such as
water pitcher, teapot, and gravy boat.

➢ Menu - It is a list of food items served in a restaurant.

➢ Mise en place - It is a French phrase which means
“put into place”, pre-service preparations.
➢ No show - It refers to a guest who made a reservation
and neither uses nor cancels it.

➢ Pax - It refers to a party, person, or guest; derived

from the word “passenger” as used in the 1940’s in
UK Transport Industry.

➢ POS system - It means Point of Sales, the hardware

and software used as transaction terminal equivalent
to an electronic cash register.

➢ Reservation - It is advance arrangement to secure

accommodations in a restaurant or hotel.
➢ Restaurateur - It refers to a person who owns and
manages a restaurant.

➢ Semi a la carte - It is an entrée accompanied by

standard components.
➢ Side stand - It is a waiter station.
➢ Station mise en place - It is the preparation of a
waiter’s station in food service.

➢ Table D’ hote or prix fix - It is a complete meal at a

set price.
➢ Walk in-guest - It refers to a guest who walks into a
place, e.g. a restaurant, without prior seat
reservations.

1. Special occasions
2. Fairness
3. Higher checks
4. Absent Customer
5. Planning Ahead
6. Changes in party numbers
1. The waiting lists.
2. The call-ahead list
3. Pagers

1. Answer a call within three rings.

2. Immediately introduce yourself.
3. Speak clearly.
4. Only use speakerphone when necessary
5. Actively listen and take notes.
6. Use proper language.
7. Remain cheerful.
8. Ask before putting someone on hold or
transferring a call.
9. Be honest if you don't know the answer.
10. Be mindful of your volume.
11. Check for and respond to voicemails.

MODULE 3

DEFINITION OF TECHNICAL TERMS

TABLE SETTING

➢ Refers to the way in which the table appointments

and food are arranged on the table for dining
TABLE APPOINTMENTS
➢ These are table implements/utensils that are
used for dining and serving, which includes the
flatware, dinnerware, glassware, hollowware and
linens.
COVER
➢ A cover is the space required on a table for table
appointment for one person to partake of a meal.
PLACE SETTING
➢ The arrangement and the way to set a table with
tableware and for serving and eating for a single
diner.
TABLE ACCESSORIES

➢ The arrangement and the way to set a table with

tableware and for serving and eating for a single
diner.
DINNERWARE
PLATTER

➢ comes in 16’’, 14’’, 12’’, 10’’, and 9 inches in

diameter. It comes in round and oval shapes that
are used to hold several portions of food.

PLACE PLATE/SHOW PLATE/CHARGER

➢ a 12’’ plate, used as under liner for formal sit-
down dinners and not used to serve neither food

nor used for eating.

DINNER PLATE

➢ a 10’’ plate used to serve the entrée dish or the

main course.
FISH PLATE

➢ an 8-9’’ plate.
LUNCHEON OR BREAKFAST PLATE
➢ a 9’’ plate used for multiple purposes, like
informal daily dining, breakfast, or under plate for
soup bowls.
SOUP BOWL/SOUP PLATE

➢ a 9’’ plate intended for soup, cereal, salad or

dessert. Usually this goes with an under-liner
plate.
SALAD PLATE
➢ a 7-8’’ plate intended for serving salads, desserts
or may be used as under-liner for stemmed
beverages ware, cereal or soup bowl.
BREAD AND BUTTER PLATE

➢ a 6’’ plate used for serving breads, molded

salads, rice or desserts.
CEREAL BOWL
➢ a 6’’ dip dish used for serving cereals, desserts,
or rice. Sometimes for salads with dipping sauce
or dressing.

FLATWARE
SERVING SPOON AND FORK

➢ for serving main dish and vegetables.

BUTTER SPREADER
➢ a small broad spatula – like knife, used to spread
butter and marmalades. It is approximately 5 to 6
inches long with a rounded or slightly wide tip.
SOUP LADLE

➢ for soup from a soup tureen.

SAUCE SPOON
➢ a wide, shallow spoon used for sauces and lifting
foods out of casseroles.
SNAIL TONGS OR ESCARGOT
➢ for holding in the shell so the snail fork can extract
them.
PASTRY TONGS
➢ for picking up and serving pastries.
DINNER SPOON
➢ for main course; this is commonly used to
consume rice in Asian countries like Philippines.
DINNER KNIFE
➢ a table knife with straight serrated cutting edge
that is broad with a rounded tip, used for entrées.
It is used to cut and push food and is laid on the
table at all meats, except when soup is served.

SOUP SPOON

➢ a table knife with straight serrated cutting edge

that is broad with a rounded tip, used for entrées.
It is used to cut and push food and is laid on the
table at all meats, except when soup is served.
TEASPOON

➢ the average teaspoon measure approximately 5

1⁄2 to 6 1⁄4 inches in length; is used only for informal
dining to stir hot beverages (coffee) and eat solid
food.
DESSERT SPOON AND FORK

➢ an elongated oval spoon used for dessert.

DEMITASSE SPOON
➢ half the size of the regular teaspoon, used
together with demitasse cup for after dinner
coffee or hot chocolate, at an average length of 3
to 4 inches.
FISH KNIFE
➢ a pointed hook like tip used for fish appetizer like
smoked salmon, pates and deboning fish. It
varies in sizes though the usual is 8 3⁄4 inches
long. It features a wide blade with a dull edge and
a tip made with a notched point.
FORK

➢ used for fish and sometimes seafood dishes; is

approximately 7 1⁄4 – 7 3⁄4 inches in length.
STEAK KNIFE

➢ a serrated cutting edge with a pointed tip used for

steaks. It is approximately 8 1⁄4 to 9 inches long.
SALAD KNIFE

➢ for salad like chef’s salad and Caesars salad.

GLASSWARE

WHITE WINE GLASS

➢ for serving white wines in general. It is generally

narrow but not as narrow as champagne flute,
with somewhat straight or tulip shaped sides,
allowing the chilled wine to retain its temperature.
RED WINE GLASS
➢ also burgundy glass, for serving red wine in
general, specifically burgundy, Pinot Noir and
Merlot. It is characterized by its rounder; the
mouth is wider which gives the wine a chance to
breathe.
WHISKY SOUR GLASS

➢ for whisky sour drinks, rum or brandy sours.

BRANDY SNIFTER
➢ for brandy, cognac, Armagnac, and fine
champagne (Remy Martin) to capture its aroma.
COLLINS GLASS
➢ it is usually used for long drinks, fizzes and fresh
fruit juices like fruit punch, Tom Collins,
Singapore Sling, and Tequila Sunrise.
MARGARITA GLASS

➢ for champagne cocktails. It has curve between

the mouth and the stem.

LOWBALL GLASS/ROCK GLASS/OLD FASHIONED

GLASS

➢ is a short tumbler used for serving liquor “on the

rock”, meaning over ice, or cocktails having few
ingredients. It is named after the Old-Fashioned
cocktail, White Russian that is traditionally served
in such glass.
CHAMPAGNE FLUTE
➢ for serving champagnes or sparkling wines. It is
characterized by a long stem with a tall, narrow
bowl on top; the shape keeps the sparkling wine
attractive and inviting during its consumption.
COCKTAIL/MARTINI GLASS
➢ for Martini, Manhattan, Rob Roy, Grasshopper,
Pink Gin, Gin Sling, Rusty Nail, Gibson and
Negroni. It has a cone shaped bowl on a stem
above a flat base used to serve cocktail.
HIGH BALL GLASS
➢ It is a glass tumbler which holds same volume of
liquid as Collins glass but stouter in shape and is
used to serve highball cocktails (spirits mixed
with water, tonic, soda, and ginger ale) and other
mixed drinks like juices and soft drinks.
PILSNER GLASS

➢ It is used to serve various types of light beers but

is intended for pilsner; made to showcase the
color, clarity and to maintain a nice head for the
pilsner.
WATER GOBLET

➢ used for serving water.

OTHER SPECIALIZED UTENSILS
PASTA SERVER
➢ used for serving pasta like spaghetti and noodles.
CUP AND SAUCER

➢ hollow bowl that supports a cup, it is used to

serve coffee or tea.
BOUILLON CUP

➢ made for serving broth-based soups (or bouillon).

The bowl of the cup is narrower and deeper than
that of the cream soup bowl, the purpose is to
better retain the heat of the bouillon by limiting the
surface area exposed to the cooler air.
SILVER FOOD COVER/DOME/CLOCHE
➢ a cover for a dish easily removed when it is about
to served.
WATER PITCHER
➢ commonly used for serving service water.
ICE BUCKET

➢ a basic bar tool commonly used for serving ice

cubes. However, it is used a stand or container
for white wine in restaurant service on a bed of
ice water to keep it under chilled temperature.

TABLES
➢ generally comes in three shapes: round, square
and rectangle. Some shapes are trapezoids,
serpentine (arch shape) and half rounds.
CHAIRS

➢ sizes and shapes of chairs will vary but all should

be sturdy, large enough to seat guests
comfortably and clean.
OTHER FURNITURE
➢ include flambé trolley, used by restaurants with
table side preparation. In French Service or
captain, prepares dishes in the cart, it is
positioned beside the guests table.
TABLE SERVICE UTENSILS, LINENS AND OTHER

RESTAURANT SUPPLIES
1. Tablecloth – it is used to cover dining table and
it should be large enough to cover the top as well
as portion of the legs of table.
2. Table Napkin – a piece of cloth used to wipe lips
or finger or to protect our cloth.
3. Top Cloth – this is designed to be laid over the
tablecloth to protect it from spillage and provide it
a longer life.
4. Other Items and Supplies – salt and pepper
shaker, toothpick holder, bill folder, tent cards,
table runners, candle holder, flower vase, trays,
menu cards/book, highchair.
MODULE 4-5
BASIC PLATING/ ALACARTE

AMERICAN

FRENCH

RUSSIAN

STANDARDS OF TABLE SETTING

1. Completeness
2. Cleanliness and Condition of Equipment
3. Balance and Uniformity
4. Order
5. Eye Appeal
6. Timeliness
TYPES OF TABLE NAPKIN

1. Cloth napkins are often referred to as linen napkins,

although they may be made from a variety of fabrics, such
as cotton, polyester, twill, damask or blends of several
materials.
2. Paper napkins are disposable, making them
convenient for everyday use and used with small children.

Standard Size of Napkins

1. Dinner – 20 x 20 inches (perfect square)
2. Luncheon/Breakfast – 16 x 16 inches
3. Tea napkin – 9 to 10 inches at all sides
4. Cocktail napkin – 6 to 7 inches at all sides
FACTORS TO CONSIDER IN SELECTING PROPER

TABLE NAPKIN FOLDING

1. Height of Ceiling – high standing napkins are
more appropriate in rooms where the ceiling is
high and vice versa.
2. Style of décor in the Dining Area – if the dining
room and table setting is quite unconventional in
its style of decor, a plain napkin fold will be more
suitable to enhance the modern look, where as
an elaborate fold would be more appropriate in a
retro style of setting.
3. Table Surface - should the dining room table
have a glass top or a highly polished surface (e.g.
shiny and sliding tablecloth), you may find certain
table napkin designs that will hold it shape.
4. Folded Napkin in a Glass – a folded napkin in a
glass has no doubt that can create a magnificent
visual effect to the entire dining area
a. Pavilion - a wedding reception for
example — when the emphasis is on
creating a sumptuous setting and, as is
often the case, the ceiling is nothing
special to look at.
b. Round Table – a napkin in a glass is
also better suited to a round table rather
than one that is long and narrow as it
gives a sumptuous eye-catching effect.

BANANA

BIRDS OF PARADISE

PYRAMID

CANDLE

BISHOP HAT
CROWN

STANDING FAN

FAN

ROSEBUD

LOTUS NAPKIN FOLD

MODULE 6-8
SETTING THE RIGHT TONE
1. Lightning – Daylight or bright lightning is
preferred for daytime meal service. Subdued light
is more appropriate for evening dinning.
Candlelight can be enhancing the mood for
evening dinning but should not be used for
daytime events.
2. Views – Tables should be set to take best
advantage of the views from the dinning-room.
3. Music – Background music may be appropriate
in establishing a mood.
4. Décor- The décor should be consistent and
create a harmonious atmosphere. Color selection
plays an important part in the dining experience.
Some color s are warm others are cold, some are
romantic others are business-like.
ROOM SET UP STYLES
AUDITORIUM OR LECTURE STYLE

CONFERENCE STYLE

BANGUET STYLE

U SHAPE

CLASSROOM

HOLLOW SQUARE