CBLM 4 Provide Food & Beverage Service

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC II

Unit of Competency:
PROVIDE FOOD AND BEVERAGE SERVICE
Module Title:
PROVIDING FOOD AND BEVERAGE SERVICE
TECHNICAL EDUCATION SKILLS DEVELOPMENT

AUTHORITY
Region 02
APARRI POLYTECHNIC INSTITUTE
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module Provide Food and Beverage Service. This module
contains training materials and activities for you to complete.
The unit of competency “Provide food and beverage service” and module title
“Providing food and beverage service contains the knowledge, skills and attitudes
required for a Hotel and Restaurant Services. It is one of the modules for National
Certificate II.
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome are
Information sheets to help you understand the required activities. Follow the
activities on your own and answer the self –check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each module or get
one from your facilitator/trainer to write your answers for each self-check. If you
have questions, don’t hesitate to ask your facilitator to ask for assistance.
Date Developed: Doc. No.

COMPETENCY BASED May 2018
Issued by: Page 1 of 37
A.P.I. LEARNING MATERIAL -
TESDA QA FOOD &BEVERAGE Developed by:
System SERVICES NC II Revision No.
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Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this learner’s guide because you have:
 Been working for some time
 Already completed training in this area
If you can demonstrate to your trainer that you are already competent
in a particular skill or skills, talk to him/ her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification of Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/ s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your trainer.
This module was prepared to help you achieve required competency in

providing link between kitchen and service area. It will also enhance your
skills in handling and checking of service wares and in carrying plates/trays
according to hotel’s standard. This will be the source of information for you
to acquire knowledge and skills in this particular trade independently and at
your own pace, with minimum supervision or help from your instructor.
 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is
divided into sections, which covers all skills, and knowledge you
need to successfully complete this module.
 Work through all the information and complete the activities in
each section. Read information sheets and complete the self-
check. Suggested references are included to supplement the
materials provided in this module.
 Probably your trainer will also be your supervisor or manager.
He/ she is there to support you and show you the correct way to
do things.
 Your trainer will tell you about the important things you need to
consider when completing activities and is important that you
listen and take notes.
 You will be given plenty of opportunity to ask questions and
practice on the lob. Make sure you practice your new skills
during regular work shifts. This way you will improve both your
speed and memory and also your confidence.
 Talk to more experience work mates and ask for their guidance.

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 Use the self-check questions at the end of each section to test
your progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.
 As you work through the activities, ask for written feedback on
your progress. Your trainer keeps feedback/ pre-assessment
reports for this reason. When you have successfully completed
each element, ask your trainer to mark on the reports that you
are ready for assessment.
 When you have completed this module (or several modules) and
feel confident that you have sufficient practice, your trainer will
arrange an appointment with registered assessor to assess you.
The results of your assessment will be recorded in your
competency Achievement Record.
LIST OF COMPETENCIES
NO. UNIT OF CORE MODULE TITLE CODE

COMPETENCY
1 Prepare the Dining Room / Preparing the Dining Room / TRS512387

Restaurant Area for Service Restaurant Area for Service
2 Welcome Guests and Take Welcoming Guests and

Food and Beverage Orders Taking Food and Beverage TRS512388
Orders
3 Promote Food and Beverage Promoting Food and
TRS512389
Products Beverage Products

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4 Provide Food and Beverage Providing Food and
Services to Guests Beverage Services to TRS512390
Guests
5 Provide Room Service Providing Room Service

TRS512391
6 Receive and Handle Guest Receiving and Handling

Concerns Guest Concerns TRS512392
MODULE CONTENT
Qualification : FOOD AND BEVERAGE SERVICE NC II
Unit of Competency : Provide Food and Beverage Service
Module Title : Providing Food and Beverage Service
Introduction:
This module deals with skills and knowledge required to provide food and
beverage service to customers in different hospitality establishments. It covers
preparation and setting tables, welcoming customers, taking and processing
orders, serving and clearing food and drinks and closing down restaurant or

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dining area. It reflects the role of waiter or food and beverage attendant and may
to different style of service.
Learning Outcomes:
LO 1 Serve food orders
LO 2 Assist the diners
LO 3 Perform banquet or catering food service
LO 4 Serve beverage orders
LO 5 Process payments and receipts
LO 6 Conclude food service and close down dining area
LO 7 Manage intoxicated persons
Assessment Criteria:
o Food orders are picked up promptly from service areas.

o Food orders are checked for presentation and appropriate garnish
and accompaniments.
o Food orders are served to the guests who ordered them.
o Food orders are served and cleared with minimal disturbance to
the other guests and in accordance to hygienic requirements.
o Food orders are served in accordance with the enterprise serving
style standards.
o Name of the dish or order is mentioned upon serving the guest.
o Sequence of service and meal delivery is monitored in accordance
with enterprise procedures.
o Additional requests or needs of the guests are anticipated.
o Additional food and beverage are offered and served at the
appropriate times.
o Necessary condiments and appropriate tableware are provided
based on the food order.
o Delays or deficiencies in service are recognized and followed up
promptly based on enterprise policy.

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o The “3-minute check” is conducted to check guest ‘s satisfaction.
o Children and guests with special needs are treated with extra
attention and care.
o Serviceware are prepared and checked for completeness ahead of
time.
o Tables and chairs are set up in accordance with the event
requirements.
o Food is served according to general service principles.
o Food is handled based on food safety procedures.
o Coordinated service of meal courses is ensured.
o Assigned areas are kept clean in accordance with enterprise
procedures.
o Tables are cleared and soiled dishes prepared to be brought for
dishwashing after the event or function,
o Number of guests being served is noted and monitored.
o Beverage orders are picked up promptly from the bar.
o Beverage orders are checked for presentation and appropriate
garnishes.
o Beverages are served at appropriate times during meal.
o Beverages are served efficiently according to established standards
of service.
o Beverages are served at the right temperature.
o For full bottle wine orders, wine is opened efficiently with minimal
disturbance to the other guests.
o Wine service is carried out in accordance with establishment
procedures.
o Coffee and/or tea service is carried out in accordance with
establishment procedure.
o Bills are prepare and processed accurately in coordination with
cashier.
o Amount due is verified with customer.
o Cash and non-cash payments are accepted and receipts are issued.
o Change are given as required.

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o Required documentation is completed in accordance with
enterprise policy.
o Soiled dishes are removed when guests are finished with the meal.
o Food scraps are handled in accordance with hygiene regulations
and enterprise procedures.
o Equipment are cleaned and stored in accordance with hygiene
regulations and enterprise procedures.
o Tables are cleared, reset and made ready for the next sitting when
guests are finished with the meal.
o Guests are thanked and given a warm farewell.
o Electrical equipment are turned off where appropriate.
o Levels of intoxication of customers are determined
o Difficult situations are referred to an appropriate person
o Appropriate procedures are applied to the situation and in
accordance with enterprise policy
o Legislative requirements are applied.
COMPETENCY SUMMARY
LEARNING OUTCOME # 1 SERVE FOOD ORDERS

CONTENTS:
ASSESSMENT CRITERIA:
1. Food orders are picked up promptly from service areas.
2. Food orders are checked for presentation and appropriate garnish and
accompaniments.
3. Food orders are served to the guests who ordered them.
4. Food orders are served and cleared with minimal disturbance to the other
guests and in accordance to hygienic requirements.

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5. Food orders are served in accordance with the enterprise serving style
standards.
6. Name of the dish or order is mentioned upon serving the guest.
7. Sequence of service and meal delivery is monitored in accordance with
enterprise procedures.
CONDITIONS:
Students/Trainees must be provided with the following:
1. 1.WORKPLACE LOCATION
1. EQUIPMENT
Table
Chairs
2. TOOLS, ACCESSORIES AND SUPPLIES
Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
3. TRAINING MATERIALS
Learning Packages
Menu Cards
Order pad
pen
ASSESSMENT METHODS:
Demonstration, Interview, Portfolio, Written Test
Learning Experiences
SERVE FOOD ORDERS

Learning Activities Special Instructions
1. Simulate the serving of  Teacher may encourage the trainees to

food orders from prick up closely observe the picking up, serving
to serving to clearing. and clearing of food orders.
2. In Item 1 (above) ensure  Ask trainees whether those enumerated

that orders are were observed.
2.1 picked up promptly

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from service area;
2.2 checked for
presentation and
appropriate garnish;
2.3 served to the right of
the guests who
ordered them; and
2.4 name of dish is
mentioned upon
serving.
3. Prepare a list of serving  List of serving style standards

style standards.
4. State the correct  Knowledge of the correct sequence of

sequence of service service.
INFORMATION SHEET 4.1-1

General Information on Serving Food
There are three methods of serving food, namely, sit-down, tray and buffet. The tray
service includes the arrangement of all courses for a meal - breakfast, lunch an,
supper or snacks on a lined tray. One tray is normally for one cover or an individual
person. The guest eats his meal on the tray. This is common in hospitals and schools.
On the other hand, buffet service includes the arrangement of all courses from soup to
dessert on the buffet table for a meal. The guest moving around the table, helps
himself of the food by putting these on his individual plate. For the sit-down method,
the arrangement of the table appointments is on a designated table and guests are
served by waiters and they may partake from a common pot while sitting down. Sit-
down are Russian, English, American, Family and Blue Plate or Apartment Style.

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Checking the Quality of Food According to Customer’s Request
Checking the quality of food to be served requires quality control. Quality control is
assuring the standards of quality of the restaurant or f=cafeteria. There should be a
quality controller that inspects every dish that goes out of the kitchen and served to the
customers. The quality controller must be strict, disciplined and knowledgeable and
one who will never compromise the standards of the restaurant for profit sake. One
mistake can ruin the reputation of the restaurants.
The quality controller must know the specifications prescribed for every dish or recipe
prepared in the kitchen. For instance if a customer orders ‘Chopsuey” the quality
controller must see to it that the vegetables are well-cut, well-cooked and crispy, fresh-
looking and brightly colored; the meat and other seafood ingredients and the sauce is
of light color and slightly thick in consistency. It has a pleasing aroma characteristic of
the dish and served at the right temperature.
When arranging food in serving plates, bowls or tray, always check for spills, marks
and drips. Wipe carefully with food a clean cloth or napkin for spills and drips to make
the presentation clean, attractive and delicious looking. Once this is done, the food is
ready for delivery to the customer.
Carrying Tray and Placing the Food on the Table
In carrying the tray of food, the left hand is used so that the right hand is free for
opening doors. The tray is balanced on the palm of the left hand. Heavy tray may be
rested on the shoulders. Before setting the tray down upon the stand, it is balanced
with the right hand. Some waiters learn to balance trays on their fingertips. Thus
facilitating passage through narrow passageways or crowded dining room. Many
restaurants have little space between tables and use cart trays which saves time and
energy and minimizes accidents.
Transferring and placing food on the dining table should be done with precision and
care. The waiter may say “Excuse me” when the situation calls for it when serving
any of the courses.
Sequence of Courses
The general sequence in which courses are served on the table is from light to heavy.
In formal occasions, where more courses are served, the following sequence of
courses may be followed:

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 Appetizer (juices, relishes, soups)
 Entrees
 Salads
 Poultry and Meats
 Cereals or Bread
 Desserts
 Beverages
Procedure of Service
Soups and appetizers are brought from the kitchen. Empty cocktail glasses, if any,
should be removed from the right side of the guests. This should be done before the
food is laid on the table. The soup spoon or appetizer forks are arranged on the right
side of the plate next to the teaspoon.
The entrees, salads, rice and main dishes are picked up from the kitchen arranged on
platters and carried on the tray. This can be placed on the tray stand near the guests’
table. As soon as the soup or appetizer plates are removed from the left side of the
guests, the dinner plates are placed from the left side of the guests. The entrees, salads,
rice and main dishes are laid at the center of the table or the waiter can offer the guests
to help themselves, offering the food at the left side. While guests are partaking of the
meal, water glasses are replenished. This is done at the guest’s right side.
The dessert is served last. It is laid on the table as soon as the guest indicates that she
or he is through with her or his meal. But before serving, the waiter should remove
crumbs and used plates to clear the table. Dessert is served at the left side of the guest.
Coffee is served at the right. To avoid splashing the coffee, a napkin can be used as a
shield between the guests and the cup.
If nothing further is ordered by the guest, the waiter may stay at the back at a distance
and waits for the guest to beckon him and ask for the check. The check is then
brought and placed quietly, face down on the table, near its edge and at the left side of
the guests.
As the guest leave the table, the waiter says “Thank you, come again” then goes to the
table for clearing up.

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Source: Leonora D. Basbas. 2017. Food and Beverage Services. Rex Bookstore,
Manila, Philippines. p.45, 56 - 58
The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South Asia
Pte. Ltd. (Philippines), Copyright @2005.
SELF CHECK
After the completion of the learning activities, the following checklist may be used. Put a
checkmark on the space corresponding to your response:
Action Yes No Remarks
 Did I pick up the food orders

promptly from the service area?
 Did I check the food orders for

presentation and appropriate
garnish and accompaniments?

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 Did I serve the food order to the
right of the guest who ordered the
food?
 Did I serve and clear the food

orders with minimal disturbance to
the guests and according to
hygienic requirements?
 Did I serve the food orders in

accordance with the enterprise
serving style standards?
 Did I mention the name of the dish

upon serving?
 Did I monitor the sequence of

service and meal delivery according
to the enterprise procedures?
FEEDBACK
Comments and suggestions on the Remarks column may be used as feedback to self-
check.
PERFORMANCE CRITERIA
Criterion Yes No
1. Food orders are picked up promptly

from the service area.
2. Food orders are checked for

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presentation and appropriate garnish
and accompaniments.
3. Food order is served to the right of the

guest who ordered the food.
4. Food orders are served and cleared with

minimal disturbance to the guests and
according to hygienic requirements.
5. Food orders are served in accordance

with the enterprise serving style
standards.
6. Name of the dish is mentioned upon

serving.
7. Sequence of service and meal delivery

are monitored according to the
enterprise procedures.
SELF ASSESSMENT TEST
PART I
Direction - Write the letter of the correct answer on your answer sheet.
1. Food is ready for serving when
a. the quality controller has inspected it.

b. plates have been wiped clean of spills and drips.
c. there is an aroma characteristics of the dish.
d. food presentation is delicious looking.

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2. During the food service, which is/are always true of a food attendant when
assisting diners?
A. Provide condiments and appropriate tableware

B. Address delays and deficiencies after sometime
C. Treat PWDs and children like normal diners
D. Replenish water, bread and butter.
a. A and B c. A and D
b. C and D d. B and C
3. Which is not a method of serving food?
a. Buffet c. Take out

b. Sit-down d. Tray
4. The method of serving food is usually based on
A. Kind and number of courses C. Type and number of patrons

B. Occasion and venue D. Cost of service
a. A only c. A, B and C
b. A and B d. All of the options
5. Which of the following sequence of courses may be followed?

a. Appetizer, entree, salad, poultry/meat, cereal/bread, dessert
b. Entrée, appetizer, salad, cereal/bread, poultry/meat, dessert
c. Appetizer, cereal/bread, entrée, salad, poultry/meat, dessert
d. Salad, appetizer, entrée, cereal/bread, poultry/bread, dessert

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PART II
Direction - Write the answer to the following in your answer sheet
1. Why is there a need for the food attendant to know the name and ingredients
of the food served?
2. Describe a technique that will ensure that the guest receives what s/he
ordered?
3. Explain further: The general sequence in which courses are served on the table
is from light to heavy.
4. Why should the waiter inform the guests the sequence of service and meal
delivery?
5. Explain why quality control should take place before food is served to the
customers.
Answer Key
1. a. 2. c 3. c 4. c d. a

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Qualification : Food and Beverage Services NC II
Module Title : Providing Food and Beverage Services to Guests
Learning Outcome No. 2 : Assist the diners.
Assessment Criteria
1. Additional requests or needs of the guests are anticipated;

2. Additional food and beverage are offered and served at the appropriate times;
3. Necessary condiments and appropriate tableware are provided based on the food
order;

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4. Delays or deficiencies in service are recognized and followed up promptly based on
enterprise policy;
5. Water, bread and butter are replenished when required; and
6. Children and guests with special needs are treated with extra attention and care.
Resources
1. Tableware
2. Food
3. Water pitchers, drinking glasses
Reference
Pte. Ltd. (Philippines), Copyright @2005.
Learning Outcome No. 2 : Assist the diners.
Learning Activities (Set up the Special Instructions/outcomes

classroom in to a restaurant setting to be
able to do role playing)
1. List some possible:  The teacher should emphasize that

based on the food orders additional
1.1 Additional requests or needs requests or needs should be
of guests; anticipated.
1.2 Additional food and beverage
they may order; and
1.3 Condiments and tableware
that maybe needed by the

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guests.
2. Demonstrate how to deal with  The teacher should try to elicit from
trainees ways and means to deal
2.1 Delays and deficiencies in with delays/deficiencies in food
service; and service and with children and
2.2 Children and persons with persons with special needs.
special needs.
INFORMATION SHEET 4.2
The assistance to diners is mostly provided by the waiter: from selecting the guest’s
food, ordering, service during the meal and clearing the table. Thus, the waiter
carefully takes note of the guests’ requests for special needs. S/he must be observant,
a good listener and helpful. The efficient waiter is able to anticipate the needs of his
customers; whether a need for silverware or tableware or it could also be a condiment
or garnish. By simply observing the guest’s movements or behaviour, the waiter
should be able to respond to the guests’ needs.
The waiter must know when to replenish water or bread and butter. The guest should
not ask for his glass to be replenished with water, instead the waiter should approach
the guest whose glass need to be refilled. Glasses should be ¾ filled with water and
spills or drips should be avoided.

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The delivery time is usually announced after the food and beverage orders have been
completed. A good waiter will look out for delays and discrepancies in the food and
beverage for delivery. The quality controller in the kitchen should give the go signal
for all food to be delivered to the table. This is also true for the beverages from the
bar. The waiter may check on the progress of food preparation in the kitchen or bar
early enough to ensure that there will be no delays or discrepancies in the orders.
Finally, guests who are elderly or children or persons with disabilities (PWD) should
be given extra attention so that they are comfortable and enjoying their meal.
Attention should be made on guests who (a) are allergic to certain foods, (b) can’t take
certain meats due to religious considerations, and (c) have certain cultural beliefs.
Source: The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson
Education Southeast Asia Pte. Ltd. (Philippines), Copyright @2005,
SELF CHECK
After the learning activities, the following checklist may be used. Put a checkmark on the
space corresponding to your response:
 Did I anticipate additional requests

and needs of the guests?
 Did I offer and serve at the

appropriate time additional food

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and beverage?
 Did I provide necessary condiments

and tableware based on the food
order?
 Did I recognize and follow up

promptly delays and deficiencies in
service based on enterprise policy?
 Did I replenish water, bread and

butter when requested?
 Did I treat children and guests with

special needs with extra attention
and care?
FEEDBACK
check.
Criterion Yes No
1. Additional requests and needs of guests are

anticipated.
2. Additional food and beverage are offered

and served at appropriate times.
3. Necessary condiments and tableware are

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provided based on the food order.
4. Delays and deficiencies in service are

recognized and followed up promptly based
on enterprise policy.
5. Water, bread and butter are replenished

when requested.
6. Children and guests with special needs are

treated with extra attention and care.
SELF-ASSESSMENT TEST
Choose the correct answer.
1. The difference in the food ordered and the food delivered is an issue of (delay,
discrepancy).
2. Delays are sometimes caused by (lack of ingredients, miscommunication).
3. (Anticipating, Responding to) the needs of guests is sensing/figuring out what a

guest might need.

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4. (Anticipating, Responding to) the needs of guests is providing what one needs,
maybe tableware or silverware or condiments.
5. Drinking glasses need to be refilled (upon request of guest, when glass less
than half-filled with water).
6. Condiments should be provided based on (available supply, food order).
7. Offer and serve additional food and beverage (at the appropriate time, when
serving plates are empty).
8. (Children, Ladies) should be treated with extra attention and care.
9. (PWDs, OFWs) should be seated comfortably.
. 10. Waiters should be (courteous, shy).
Answer Key
1. Discrepancy 5. When glass is 8 Children

2. Lack of ingredients half-filled 9. PWD
3. Anticipating 6. Food order 10. courteous
4. Responding 7. appropriate time

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Learning Outcome No. 3 : Perform banquet or catering food service.
Assessment Criteria
1. Service-ware are prepared and checked for completeness ahead of time;

2. Tables and chairs are set up in accordance to event requirements;
3. Food is served according to general service principles;
4. Food is handled based on food safety procedures;

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5. Coordinated service of meal courses is ensured;
6. Assigned areas are kept clean in accordance with enterprise procedures;
7. Tables are cleared and soiled dishes prepared to be brought for dishwashing after
the event or function;
8. Number of guests being served is noted and monitored.
Resources
4. Service-ware
5. Tables and chairs
Reference
The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South
Asia Pte. Ltd. (Philippines), Copyright @2005. Pp. 175-180.
Learning Outcome No. 3 : Perform banquet or catering food service.
Learning Activities Special Instructions/Outcomes
3. List and put a number on the:  Number and kind of service-ware

and table and chairs and other
3.1 Service-ware; and furniture to be used prepared
3.2 Tables and chairs
to be used.
4. Prepare a poster with the  Posters

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4.1 General Service Principles;
and/or
4.2 Food Safety Procedures.
5. Demonstrate how tables are cleared  Teacher and trainees should come
and soiled dishes prepared for up with the most efficient and
dishwashing. economical way of clearing the
tables and preparing soiled dishes
for dishwashing.
INFORMATION SECTION
Read: Function Operations. The Waiter’s Handbook (3rd Edition), Graham Brown and
Karon Hepner, Pearson South Asia Pte. Ltd. (Philippines), Copyright @2005. Pp. 175-180.
SELF CHECK
After the learning activities, the following checklist may be used. Put a checkmark on the space
corresponding to your response:
 Do I prepare and check service

ware for completeness ahead of
time?
 Do I set up tables and chairs in

accordance with the event
requirements?

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 Do I serve food according to
general service principles?
 Do I handle food based on food

safety procedures?
 Do I ensure the coordinated service

of meal courses?
 Do I keep clean the assigned area

in accordance with enterprise
procedures?
 Do I clear tables and prepare soiled

dishes to be brought for
dishwashing after the event or
function?
 Did I note and monitor the number

of guests served?
FEEDBACK
check.
Criterion Yes No
1. Service ware is prepared and checked

for completeness ahead of time.
2. Tables and chairs are set up in accordance

with the event requirements.

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3. Food served is according to general service
principles.
4. Food handled is based on food safety

procedures.
5. Coordinated service of meal courses is

ensured?
6. Assigned areas are kept clean in

accordance with enterprise procedures.
7. Tables are cleared and soiled dishes

prepared to be brought for dishwashing
after the event or function.
8. Number of guests being served is noted

and monitored?
Learning Outcome No. 4 : Serve beverage orders.
Assessment Criteria
1. Beverage orders are picked up promptly from the bar;

2. Beverage orders are checked for presentation and appropriate garnishes;
3. Beverages are served at appropriate times during meal time;
4. Beverages are served efficiently according to established standards of service;
5. Beverages are served at the right temperature;

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6. For full bottle wine orders wine is opened efficiently with minimal disturbance to the
other guests; and
7. Wine service is carried out in accordance with establishment procedures.
Resources
1. Sample beverages
2. Bottles of wine
3. Wine glasses
Reference
Pte. Ltd. (Philippines), Copyright @2005. p. 133-141.
Learning Outcome No. 4 : Serve beverage orders.
Learning Activities Special Instructions/Outcomes

(Set up the classroom in to a restaurant
setting to be able to do role playing)
1. Simulate the following:  Show courtesy, efficiency and

1.1 Picking up from the bar and friendly manner.
serving the beverage;
1.2 Checking for presentation and
appropriate garnishes; an
1.3 Opening wine efficiently.
2. Ensure that beverages are served at  Teacher and trainees tell when is

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the right the right time and the correct
2.1 Time ; and temperature to serve wine.
2.2 Temperature
3. Write a procedure for wine service.  Procedure for wine service
INFORMATION SHEET 4.4

General Information on Beverages
Beverages are served in many restaurants, hotels, clubs and other food services. They
play an important role in any meal. In some occasions, they are taken as is without the
accompaniment of a meal. Without beverages, a restaurant, hotel or club will never be
complete. This is also a saying that without it, a meal is never complete.
The use of wine other than water as beverage is as old as civilization itself. Today,
many Americans and Europeans like their ancestors prefer wine to water as a daily
beverage. We Filipinos, take water with our meals, but the French and Italians take
wine in place of water.
Definition of Beverage

EVA M. RACHO
The term beverage refers to any drink, alcoholic or non-alcoholic, with water as main
natural form, Beverages are valued for their stimulating quality, for their flavour, for
their nutritive value, and for their effects on temperature. They are generally classified
as alcoholic and non-alcoholic. Alcoholic beverages include wines, beers and liquors.
Non-alcoholic beverage contain varied flavours coming from varied sources such as
milk, fruits, vegetables, coffee, tea, chocolates, and synthetic drinks which may either
be carbonated or non-carbonated.
With the availability of all types of drinks in the market, man has learned to discover
and create different flavour is by mixing any combinations of these beverages. The art
of drink mixing is termed as bartending. (Basbas, 2917)
Wines
Wine is fermented and aged juices if fruits, generally grapes. It contains alcohol
ranging from 1-24 percent. Wines may also be produced from other fruits like santol,
duhat, tomatoes, pineapple, bignay and others.
Wines are identified by color, body, aroma, taste, name and vintage. As to color,
wines are either red, white and pink. The red wines are mostly table wines, are made
from dark grapes and are nearly always dry. The body of the wine is determined by
how it flows around the inside of he a glass when it is swirled. A light wine will flow
and a full-bodied wine will flow slowly when swirled. The aroma or bouquet a wine
emiets as it is swirled is one of the most sensational characteristic is determined when
the wine is served during a meal.
Types of Wine
 Aperitif – also known as appetizer wine

 Red Table Wine – wine that go well with meat and highly seasoned dishes
 White Table Wine – best served with white meat, fowl or seafood
 Sparkling Wine – contains bubbles of carbon dioxide
Garnishes
Garnishes are edible or inedible decorations added to a drink to beautify and give a
colourful effect to the drink. Some garnishes are

EVA M. RACHO
 Fruits - lemon, orange, pineapple, cherry, apples, strawberry, etc
 Vegetables – cocktail onion, celery and olives
 Leaves – mint leaves, pineapple crown
 Stirrers, Straws, Parasols, Cocktail picks, artificial decors
Serving of Wine
A fine red wine should not be artificially warmed but allowed to reach moderate
temperature. White wines are better chilled and the sweeter they are, the cooler they
should be. But they shouldnever be so cold or they become numbed and tasteless.
Beer is the generic name for all beverages fermented from brewed malt and other
starchy cereals. Types of beer:
 Lager - usually carbonated with the same gas released during fermentation.
Lager comes from the German word lagern or “to store” referring to the aging
period,
 Ale - usually darker, stronger and bitter than lager; made by a fermenting
where yeast floats at the top of the tank.
 Dark - brown, sweet bitter, a burnt malt taste and usually sold on draught
 Steam - made entirely of malt and hops. Instead of being carbonated, it is
krausened, which means that new and still fermenting beer is added to make it
effervescent.
Beverage Service Procedures
The principles of the responsible service of alcohol

 No liquor should be served to minors
 Drunken or disorderly people should not be allowed in the premises
 No liquor should be served to anyone who is intoxicated
 There should be no promotions which encourage binge drinking or drunken-
ness.
The signs of intoxication

 Noticeable change in behaviour

EVA M. RACHO
 Slurring or mistakes in speech
 Loss or coordination
 Confusion, delays in responding
 Clumsiness
 Smell of alcohol in the breath.
Serving the Beverage

 Serve ladies before the gentlemen
 Stand to the guest’s right side.
 Place the glass at the right side of the guest.
 Walk forward in a clockwise direction.
 When all ladies are served, serve the gentlemen.
Reference:
Basbas, Leonora. Food and Beverage Services. REX Book Store Inc. (RBSI)
Manila, Philippines, c. 2017, pp.84-101
Graham Brown and Karon Hepner. The Waiter’s Handbook. Pearson Education
South Asia PTE.LTD. Philippines, c.2005. pp. 130-161.
Dexter Buted, Mark Irvin Celis, Rhea Corina Mejia. Basic Restaurant Service with
Marketing Guides. Books Atbp. Publishing Corp., Philippines, c.2007. pp.63-64.
Read: The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson
Education Southeast Asia Pte. Ltd. (Philippines), Copyright @2005, p. 133.
For additional information, read: Wine Service Procedures, The Waiter’s Handbook
(3rd Edition), Graham Brown and Karon Hepner, Pearson Education Southeast Asia Pte. Ltd.
(Philippines), Copyright @2005, p. 135-139.

EVA M. RACHO
SELF CHECK
After the learning activities, the following checklist may be used. Put a checkmark on the
space corresponding to your response:
 Do I pick up promptly from the bar

beverage orders?
 Do I check beverage orders for

presentation and appropriate
garnishes?

EVA M. RACHO
 Do I serve beverages at appropriate
times during meal time?
 Do I serve beverages efficiently

according to established standards
of service?
 DioI serve beverages at the right

temperature?
 For full bottle wine orders, did I

open efficiently with minimal
disturbance to the other guests?
 Did I carry out wine service in

accordance with established
procedures?
FEEDBACK
check.
Criterion Yes No
1. Beverage orders are picked up promptly

from the bar.
2. Beverage orders are checked for

presentation and appropriate garnishes.

EVA M. RACHO
3. Beverages are served at appropriate times
during meal time.
4. Beverages are served efficiently according

to established standards of service.
5. Beverages are served at the right

temperature.
6. Full bottle wine orders opened efficiently

with minimal disturbance to the other
guests.
7. Wine service is carried out in accordance

with established procedures.
SELF ASSESSMENT TEST
Part I
Modified True of False. Write TRUE if the statement is always true. When the
statement is not always true, write FALSE, underline the word or phrase that makes it
false.
1. Beverages may be classified as alcoholic or non-alcoholic.

2. Red table wine goes well with white meat and best served when chilled.
3. The beverage is served to guests according to their seating arrangement.
4. The beverage is served to the right of the guest.
5. In serving the beverage, the waiter moves counter-clockwise.
6. Beer is the generic name for beverages fermented from brewed malt and
other starchy cereals.
7. Aperitifs are also known as dessert wines.

EVA M. RACHO
8. Hot chocolate, espresso and tea are also beverages.
9. Liquor is served only to persons who are 21-59 years to age.
10. A person is drunk when he is clumsy in his movements.
Answer Key:
1. True
2. False, red table wine
3. False, according to seating arrangement
4. True
5. False, counter-clockwise
6. True
7. False, dessert
8. True
9. False,, 18 years old and above
10. True

EVA M. RACHO

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COMPETENCY BASED LEARNING MATERIAL

FOOD AND BEVERAGE SERVICES NC II

PROVIDING FOOD AND BEVERAGE SERVICE

TECHNICAL EDUCATION SKILLS DEVELOPMENT

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

You are required to go through a series of learning activities in order to

Date Developed: Doc. No.

This module was prepared to help you achieve required competency in

Date Developed: Doc. No.

NO. UNIT OF CORE MODULE TITLE CODE

1 Prepare the Dining Room / Preparing the Dining Room / TRS512387

2 Welcome Guests and Take Welcoming Guests and

Date Developed: Doc. No.

5 Provide Room Service Providing Room Service

6 Receive and Handle Guest Receiving and Handling

Unit of Competency : Provide Food and Beverage Service

Module Title : Providing Food and Beverage Service

Date Developed: Doc. No.

o Food orders are picked up promptly from service areas.

Date Developed: Doc. No.

Date Developed: Doc. No.

LEARNING OUTCOME # 1 SERVE FOOD ORDERS

Date Developed: Doc. No.

SERVE FOOD ORDERS

1. Simulate the serving of  Teacher may encourage the trainees to

2. In Item 1 (above) ensure  Ask trainees whether those enumerated

2.1 picked up promptly

Date Developed: Doc. No.

3. Prepare a list of serving  List of serving style standards

4. State the correct  Knowledge of the correct sequence of

INFORMATION SHEET 4.1-1

Date Developed: Doc. No.

Carrying Tray and Placing the Food on the Table

Date Developed: Doc. No.

Date Developed: Doc. No.

Action Yes No Remarks

 Did I pick up the food orders

 Did I check the food orders for

Date Developed: Doc. No.

 Did I serve and clear the food

 Did I serve the food orders in

 Did I mention the name of the dish

 Did I monitor the sequence of

1. Food orders are picked up promptly

2. Food orders are checked for

Date Developed: Doc. No.

3. Food order is served to the right of the

4. Food orders are served and cleared with

5. Food orders are served in accordance

6. Name of the dish is mentioned upon

7. Sequence of service and meal delivery

1. Food is ready for serving when

a. the quality controller has inspected it.

Date Developed: Doc. No.

A. Provide condiments and appropriate tableware

3. Which is not a method of serving food?

a. Buffet c. Take out

4. The method of serving food is usually based on

A. Kind and number of courses C. Type and number of patrons