The document provides an overview of a competency-based training program for food and beverage services. It outlines 6 core competencies, including preparing the dining area, taking orders, promoting products, providing service and handling concerns. The first module focuses on preparing the dining area before service. It covers taking reservations, setting up service stations and tables, and setting the mood. Examples of napkin folding, different types of glasses, flatware, chinaware and cups are also shown.

1. Republic of the Philippines
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
COMPETENCY-BASED TRAINING FOR
FOOD AND BEVERAGE SERVICES NC II
Presented by:
ARWIN JAY O. FERNANDEZ
DELOS REYES ONLINE ADVANCE SKILLS
TRAINING CENTER, INC.

2. 6 CORE COMPETENCIES
 1. Prepare the dining room / restaurant area for service
 2. Welcome guest and take food and beverage orders
 3. Promote food and beverage products
 4. Provide food and beverage services to guest
 5. Provide room service
 6. Receive and handle guest concerns

3. MODULE 1. PREPARE
THE DINING ROOM AND RESTAURANT
AREA FOR SERVICE
 MODULE DESCRIPTION :
This module covers the knowledge and skills required in the preparation of the
dining room/restaurant area before the start of the service operation. It involves
opening duties or the dining room mise-en-place prior to service. This unit includes the
knowledge and skills in taking reservation, preparing service stations, table setting and
setting the ambiance of the foodservice facility.
 LO1. Take table reservations
 LO2.Prepare service stations and equipment
 LO3. Set-up the tables in the dining area
 LO4. Set the mood/ambiance of the dining area

4. TYPES OF RESERVATION
Taking reservations
Table set-up
Napkin folding
Skirting buffet/display tables
Banquet set-ups

5. TABLE NAPKIN FOLDING
1. Candle
2. Double candle
3. Banana
4. Rose bud
5. Lotus
6. Crown
7. Lobster
8. French
9. pyramid
10. Diamond

6. NAPKIN FOLDING VEDIO

7. TYPES OF
GLASS
1. Mug/ beer mug- tumblers w/ a handle, can use of beer
2. Tumbler- bowl and base
3. Stem ware
4. Footed glass/ pilsner glass- directly to the base, can be use also
in beer
5. Shot glass- can be use single shot, wisky
6. Old fashion glass- rum or whisky
7. High bowl glass / Collin glass – for juices
8. Water goblet – use for water

8. TYPES OF
GLASS
9. Sherry glass- can be use in coctails, (3oz=5oz)
10.Poco grande- can be use for all kinds of special drinks
11.Martine glass- 3oz margarita drinks
12. Champien glass
13.Flute glass- use for sparkling wines champion
14. Red wine glass- is use for red wine, the bowl is thick (makapal)
wide surface, at room temperature
15.white wine glass- is cold temperature the bowl is thin

9. FLAT WARES SPOON AND FORK
 Serving spoon & fork- use dishing out
 Dinner fork & spoon- for main course
 Salad fork- use for salad
 Soup spoon- use for soup
 Long handle spoon- use for stirring juices, banana split, halo-halo
 Dessert spoon & fork- use for dessert
 Tea spoon use for stirring tea, coffe
 Demi-tasse spoon- use for string strong coffee espresso
 Fish appetizer fork- use for fish
 Cocktail appetizer fork- use for cocktail ex.shrimp
 Salad knife- use for salad
 Appetizer knife- for appetizer
 Dinner knife- main course
 Bread knife- for bread

10. CHINA WARES
 Show base plate/ show plate- use as underliner 12’in. diameter
 Oval plate- use for lauriat 12’-8’in. diameter
 Dinner plate 10’in diameter main course
 Fish plate/appetizer plate- 9’in
 Soup plate – creamy soupw/ the soup ladle
 Salad plate- 8’-8.5’in diameter
 Bread plate – 6’in diameter
 Dessert or saucer- 4’in diameter

11. CUPS
Tea cup & saucer- 4-5 o’clock positon
Tea pot
Coffee pot
Demi-tasse cup & saucer- for espreso