Gateways Institute of Science and Technology

FOOD AND BEVERAGE SERVICES

2nd Quarter

Grade 12 Week 4
 HOW TO USE THIS MODULE

Here are some reminders on how to use this material:

1. Answer the diagnostic test before you proceed to the different activities. The diagnostic test determines how
much you know about the lessons and identifies the areas you ought to learn. Your teacher will check and analyze
your score to determine your learning needs;
2. This module contains relevant information and activities. Go over each activity carefully. If you encounter
difficulties, do not hesitate to consult your teacher for assistance through your group messaging;
3. Do not skip any lesson. REMEMBER that each activity is a preparation for the succeeding activities;
4. Perform the given activities, quizzes and assignments to enrich your knowledge and skills;
5. Write all your answers on a separate sheet of paper;
6. After successfully finishing the tasks, PLEASE RETURN this module with your answers to the quizzes and tasks
given for checking;
7. Your score will be analyzed and will be used by your teacher for the computation of your grades;
8. Lastly, DO NOT mark this MODULE in any way.

LESSON OBJECTIVES:

At the end of the lesson, the students will be able to:

1. Perform Proper procedure in Serving beverages:
a. Water
b. Beer
c. Coffee
d. Wines

CONTENT:
❖ SERVING WATER
❖ SERVING BEER
❖ SERVING COFFEE
❖ SERVING WINES
❖ WINE SERVICE PROCEDURES

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 4
 LESSON 4.1:

Serving Water
1. Place water in a water pitcher.

2. Place a dry table napkin at the bottom of the pitcher to wipe off the moisture.

3. Pour the water on the right side of the guest with the napkin underneath the pitcher
as shown.

Serving beer

1. Serve beer chilled in a chilled mug or pilsner. Avoid serving beer in too cold glass as
this makes the beer appear flat and cloudy.

2. Have a good head at the top of the glass.

3. In pouring, let the beer foam by about ¾ inch to 1 inch.

4. Tilt the glass at an angle of 45° and pour the beer half and hold upright.

5.always use a new glass when serving another glass of beer. Bus out used beer
glasses.
6. Make sure the glass used in serving beer is free of grease and dirt. A dirty glass
makes a beer look flat. Its foam will not stay and the bubbles will not stick along the
inside of glass.
6. Make sure the glass used in serving beer is free of grease and dirt. A dirty glass makes a beer look flat. Its foam will
not stay and the bubbles will not stick along the inside of glass.

Serving coffee
Set-up coffee orders:
• Never serve that is more than 30mins. Old. Must smell the coffee to be
sure it is fresh.
• If a coffee pot is one –quarter full or less, start a fresh pot.
• On a service tray, place the correct number of cups, and saucer or
mugs, cream, sugar and artificial sweetener.

• Serving coffee

1. Place coffee in a coffee pot and place a cloth

2. Pour the coffee on the right side of the guest

3. Fill the cup ¾ full.

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 4
Serving wines
1. Serve wines in appropriate temperature
• White wine and rose wines in chilled glasses at 8°c- 9°c
• Red wines- 14°c to 16°c or at room temperature
• Champagne and sparkling wines at 6°c to 9°c
2. If more than one wine is being served, serve them in the following order:
• Light before full-bodied wine
• Dry before sweet
• Young before old
• Dry white wine before red wine

Wine service procedures

1. Present the bottle with the label facing the host. Show the label and wait for
him to confirm his selection. Upon presentation, mention the name of the
wine, size of the bottle, vineyard and vintage.
Example: a tenth of pinot noir by
Robert Mondovi, 1977

2. Hold wine in one hand and remove the foil or wax form the
top of the bottle.
3. Carefully cut the metal or capsule below the lip of the bottle by rotating the bottle.
4. Wipe the top of the bottle and the cork with a cloth napkin.

5. Insert the tip of the corkscrew slightly of the center

and turn it in a clockwise direction until it penetrates 2/3
of the cork.
6. Place leverage on the rim of the bottle with the arm of
the corkscrew. Hold the metal grip in place with your
index finger.

7. Holding the bottle firmly in one hand, hook the lever

of the corkscrew in one firm motion until the cork is fully extracted.
8. Present the cork to the host for evaluation.
9. Wipe the mouth or lip of the bottle to remove any cork or mold.
Note that if the bottle has a screw cap, the cap should not be placed on the table
10. Pour about one ounce of wine into the glass of the host for him to taste and evaluate.
Wait for his approval.
11. Proceed to serve the wine starting from the ladies, then the gentlemen and lastly the host. The glass must be filled at
approximately mid-level

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 4
 Do not pour the wine far above the glass. Bring the neck of the bottle near the
glass and be careful not to rest the neck of the bottle of the glass.
12. To finish pouring, the bottle must be moved upward with a twisting motion
so that the wine will not drip.
13. Place the bottle with its remaining contents on the right side of the host with
the label facing him.

QUIZ 4.1:

A. TRUE OR FALSE:

__________1. Pour the water on the right side of the guest with the napkin underneath the pitcher

__________2. To finish pouring, the bottle must be moved downward with a twisting motion so that the wine will not
drip.

__________3. White wine and rose wines in chilled glasses at 8°c- 9°c
__________4. Red wines- 14°c to 16°c or chilled.
__________5. Champagne and sparkling wines at 6°c to 9°c
__________6. Never serve that is more than 30mins. Old. Must smell the coffee to be sure it is fresh.
__________7. Tilt the glass at an angle of 45° and pour the beer half and hold upright.

__________8. Fill the coffee cup 1/2 full.

__________9. Fill the water glass in full.

__________10. Serve sweet wine before dry wine.

CONTENT:
WINE SELLING TIPS
SPECIFIC WINE SUGGESTION
WHEN TO SERVE WINES
BUSSING AND CLEARING THE TABLE

LESSON 4.2:
WINE SELLING TIPS

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 4
Every waiter must be familiar with the restaurant’s wine list so he will be able to make the right recommendation to the
customer
1. In making wine suggestions, offer two recommendations with different price ranges.
2. Present wine list to the customer with the dinner menu. Don’t wait for the host to ask for one.
3. Suggest wines that will best match the food order, insuring a well balance blend of food and wine, make sure
that the suggested wine does not overpower the food to be served.
4. Suggest a toast of champagne if the guests are dining for a special celebration like wedding anniversary, birthday etc.
“it seems that the group is celebrating an occasion tonight. May i suggest a toast of champagne to highlight the
occasion?”

WHEN TO SERVE WINES

1. Serve aperitif wine before a meal, including dry sherry and vermouth. Wines like white zinfandel and chardonnay are
also commonly served as aperitifs.
2. Sparkling wines like champagne are to be served before, during or after a meal
3. Dessert wines like sherries, ports, sweet vermouth and late harvest wines shall be served after a meal.
4. Parietal and table wines like red, white or rose wines are to be served during a meal.

BUSSING AND CLEARING THE TABLE

1. To maintain the cleanliness of the table, soiled dishes should be immediately removed. Ashtrays once soiled, even
with just one cigarette butt should be changed with clean ones following the procedures.
2. When everyone at the table has finished eating the dish served, remove all the soiled china wares, flat wares and
glasses. Also pick-up condiments that are no longer used. But do not clear the water glass and coffee cups since
they should be refilled. Remove them only after the guests have left the table. Water glass shall be refilled once
empty or almost empty.
3. Bus soiled glasses on the right side, make an excuse and ask permission from the guest and say:
“excuse me sir, may i take your plate now?” Or “may i clear the table now?”
4. Remove largest plates first, followed by the smaller ones so that they can be easily stacked. Place large ones at
the center of the tray.

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 4
 5. Brush the tables with a clean, moist side towel whenever necessary. Take care not to spill crumbs on the lap of
the customers. Use a small plate to catch the crumbs.
6. Never across the guest. Stay on the right side of the guest unless it is difficult to do so that one cannot help
crossing. In such case, make an excuse and say, “excuse me sir/maam”.
7. Do not stack dishes too high. This can cause accidents and may create clatter.
8. Use appropriate trays for bussing-bar tray for bar items (glasses and bottles), rectangular or oval tray for
chinaware.
9. Bus bottles and glasses separately from china wares.
10. Avoid overloading trays and bus pans.
11. Never scrape leftovers in front or near the guest. Do it few steps away from the guest.
12. When bussing, follow the standard procedure the 3 s’s- scrape, stack and segregate.
13. Scrape leftover foods and place them in one container.
14. Stack together the china wares of the same kinds and sizes.
15. Segregate chinaware from utensils and leftovers.
- all cutleries in one container
- all china wares in 1 container
- leftovers in one container

ACTIVITY 4.2:

Attached some photos of you serving water or coffee during your family’s mealtime.

QUIZ 4.2:

Suggest appropriate wine for the following food items:

a. Beef Lasagna - ________________

b. Pork Spareribs with potato - __________________
c. Fish and chips - _____________________
d. Seafood Appetizers - ___________________
e. Glazed Ham - __________________
f. Curry Dishes - _______________________
g. Blue Cheese - _________________________

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 4
 ASSIGNMENT 4:
ADVANCE READING
a. What is room service?
b. What are the room service Menu?

References:
• Roldan, Amelia S. et.al. 2008.Food Service and Bartending.AR SKILLS DEVELOPMENT AND MANAGEMENT
SERVICES INC. 180 Maple Street, Maywood Village II, km. 18 South Superhighway Paranaque City, Metro-
Manila.

Developed by: Gateways Institute of Science and Technology

Subject: Food and Beverage Service
Quarter & Week #: 2nd Quarter – Week 4