Fbs

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