This document provides information on the Food Service Operation II course for vocational college students in Malaysia. The 3-credit, semester 3 course focuses on developing students' knowledge and skills in setting up meal dishes, action stalls, food and beverage service, and dining room tasks. The course outcomes include identifying set meal and action stall dishes, practicing food and dining service skills, and applying knowledge of food service equipment. Key content areas are performing set up of meal dishes and action stall items, dining room service including mise en place and table layout, and customer service skills.

1. August Edition 2013
MINISTRY OF EDUCATION, MALAYSIA
VOCATIONAL COLLEGE STANDARD CURRICULUM
COURSE INFORMATION
COURSE NAME : FOOD SERVICE OPERATION II
CODE NAME : HSK 302
LEVEL : 2 SEMESTER 3
CREDIT UNIT : 3.0
CONTACT HOUR : FACE TO FACE : 4.0 HOURS / WEEK
NON FACE TO FACE :
COURSE TYPE : VOCATIONAL
PRE-REQUISITE : HSK 203 : FOOD SERVICE OPERATION I
CORE REQUISITE : -
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2. August Edition 2013
COURSE OUTCOMES
At the end of the course, the students should be able to:-
1. Identify type of set meal dishes and action stall dishes.
2. Practice setting layout for Malay, Chinese and Indian.
3. Practise set up action stall items.
4. Perform dining room service and table layout skills.
5. Apply the knowledge and skills of food and beverage service and equipment used.
6. Practise different types of services in food and beverage service operation.
COURSE DESCRIPTION
This course provides Food Service Operation II to develop student knowledge and skill in set up meal dishes, stall display, food and beverage service, mise
en place dining room, usage of food and beverage equipment, table layout according the industry needs.
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3. August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FOOD SERVICE OPERATION II
CODE NAME : HSK 302
CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA
1. PERFORM SET UP MEAL 1.1 Obtain layout plan
1.2 Arrange set meal dish according
to the menu.
1.1.1 Identify type of set meal dishes according to the food
service operation.
1.1.2 Select types of meal dishes according to recipe
1.1.3 Apply selecting set meal dishes and layout for set meal
dishes according to the menu / customer order.
1.1.4 Practise setting set meal dishes according to :
• Malay
• Chinese
• Indian
1.2.1 Apply selection of set meal arrangement according to
the menu / customer order.
1.2.2 Apply method of set meal arrangement according to
the menu / customer order.
1.2.3 Determine set meal arrangement according to the
menu / customer order.
1.2.4 Determine method of setting set meal according to the
menu.
1.2.5 Practise to use proper item for set meal
1.2.6 Practise safety requirements in arranging
set meal dishes
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4. August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FOOD SERVICE OPERATION II
CODE NAME : HSK 302
CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA
2. PERFORM SET UP
ACTION STALL ITEMS
2.1 Obtain action stall layout
2.2 Select utensils and equipment
2.1.1 Classify type of action stall according to the food
service operation.
2.1.2 Select types of action.
2.1.3 Apply selection of action stall.
2.1.4 Apply action stall job schedule
2.1.5 Determine type of action stall
2.1.6 Practise to follow job schedule according to the food
service operation.
2.2.1 Identify type of utensils and equipment
according to the
action stall.
2.2.2 Identify usage of utensils and equipment according to
the action stall.
2.2.3 Determine types of utensils and equipment according
to the action stall
2.2.4 Determine usage of utensils and equipment according
to the action stall.
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5. August Edition 2013
2.3 Select action stall dishes
2.4 Arrange action stall display
2.3.1 Identify type of preparation action stall dishes
2.3.2 Identify various of preparing action stall dishes
2.3.3 Determine method of preparing dishes action stall
2.3.4 Handle display and setting dishes for action stall
2.4.1 Apply selection of action stall arrangement
2.4.2 Practise to display and usage item for action stall.
2.4.3 Practise to handle display and setting item for action
stall.
2.4.4 Determine method of setting action stall display
2.4.5 Handle display and setting item according to the
safely requirements
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6. August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FOOD SERVICE OPERATION II
CODE NAME : HSK 302
CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA
3. PERFORM DINING
ROOM SERVICE
3.1 Explain food and beverages
organisation chart
3.2 Practice personal hygiene and
grooming
3.1.1 Identify food and beverages organisation chart
according to the food and beverage outlet /
establishment.
3.1.2 Explain food and beverages job description according
to the food and beverage outlet / establishment.
3.2.1 Identify personal hygiene and grooming according to
the personal grooming requirement.
3.2.2 Perform personal hygiene and grooming according to
the personal grooming requirement.
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3.3 Prepare mise en place
3.4 Perform table layout
3.5 Perform types of service
3.3.1 Select types of equipment according to menu.
3.3.2 Polish flatware, cutlery, chinaware and glassware
3.3.3 Arrange flatware, cutlery, chinaware, glassware and
sideboard according to the standard service procedure
3.3.4 Identify the name of napkin for food service
preparation.
3.3.5 Prepare napkin folding for food and service
preparation.
3.3.6 Identify type and material for flower arrangement in
dining room.
3.3.7 Perform the duties in stillroom
3.4.1 Identify types of table layout :
• A’la Carte
• Table D’hote
3.4.2 Arrange table for dining room.
3.4.3 Laying tablecloth with proper technique
3.4.4 Set up table setting according to the menu.
3.5.1 Identify types of dining room service:
• American Service
• Russian/International Service
3.5.2 Identify the sequence of service according to the
service requirement.
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8. August Edition 2013
3.6 Perform customer service
3.7 Perform the duties of a cashier
3.6.1 Practise correct procedure to :
• Greet customer
• Seating
• Beverage service
• Menu presentation
• Taking the order
• Adjust cover according to menu
• Serving
• Clearing
• Presenting bill / payment
• Farewell
• Resetting table
3.7.1 Handle cash register machine according to the manual.
3.7.2 Identify mode of payment according to the manual.
3.7.3 Handle payment by cash or credit card.
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