food_and_beverage_services

1. C
College of Arts and Sciences of Asia and the Pacific
Integrated Remote Learning
Learning Module in Cookery 12
Document Code : CASAP-01-02
Revision No. : 0
Date Effective : 8 Sept. 2020
Page No. : 1 of 4
Original – Head Office Duplicate – Teachers
Subject Code: Strand: Year/Semester:
Error! Reference source not found. F and B
Error! Reference source not
found.Grade 12
Quarter 1
Developed By: Reviewed By: No. of Hours
Maricar H. Reposar
I. Table of Contents
Chapter 1: Introduction to Restaurant Services
II. Lessons
Restaurant Services
Lesson 1:
Restaurant Services
Learning Outcomes:
In this lesson, the learners should be able to;
- Understand the concept of Restaurants and their services
- Explain various types of restaurants
- Illustrate the restaurant lay out
Performance: Standard:
The learners should be able to understand the importance the concept of restaurant
services and explain various types of restaurants and it’s lay out.
Materials / Resources:
ON RAM
Zoom, Google Classroom, PowerPoint Presentation
OFF RAM
Digital Learning Materials
Textbook
Definition of Terms:
 Dine-In- the act or action of eating within the restaurant premise.
 Customers- one that purchases a commodity or service.
 Station- the place or position in which something or someone stands or is assigned to stand
or remain.
 Attendants- one who attends another to perform a service.
 Dispatching- to send off or away with promptness or speed.
 Settlement- the act or process of settling.
 Paraphernalia- equipment or accessory items.
.
What do you already know: (Pretests)
- What are restaurants?
- Give some restaurants present in your community.
- Site some services provided by restaurants.

2. C
College of Arts and Sciences of Asia and the Pacific
Integrated Remote Learning
Learning Module in Cookery 12
Document Code : CASAP-01-02
Revision No. : 0
Date Effective : 8 Sept. 2020
Page No. : 2 of 4
Original – Head Office Duplicate – Teachers
What do you need to know: (Info Sheets, PowerPoint Presentations, Task Sheets, Video
Lesson 1: Introduction to Restaurant Services
A restaurant is a food outlet that serves food and beverages to dine-in customers as differentiated
from those being served in take-out counters or vending machines.
The type of service and the service procedures among restaurants vary depending on their
classification, the type of food and services, the volume of orders and the composition of their
prospective customers.
Dine-in restaurants come in various types like:
1. Coffee Shop- a casual dining outlet that caters to people “on the go” such that most items
served are short orders. A coffee shop must therefore insure that foods served are easier
and faster to prepare so that service delivery can be accomplished in shorter time.
2. Fine Dining- are restaurants that are usually designed for the elite market and they serve
special dishes of superior quality, often with the elegance of wine service and sometimes
table side preparation and gueridon service. In contrast to most customers in a casual
dining, the diners in the fine dining usually spend their leisure time for a dining celebration
or to unwind.
3. Cafeterias, Student/Industrial Canteen- are meant for people with low meal budget. It
serves value meals that are usually displayed in fast food counters.
The restaurant layout must be designed to insure convenience of service to both service staff and
customers. The layout usually consists of:
1. Dining Area
For large restaurants with seating capacity of more than 100, and the orders come in big
volume, it will be advisable to divide the dining area into stations with each station installed
with 7 to 15 tables and about 30-50 seats. Each table must be given specific number for
easy identification.
When a big dining area is split into smaller sub- areas or station, the span of control of a
station head is smaller making supervision and monitoring of service more manageable and
easier to control.
Each station (sub-area) is manned by a station head (or captain waiter) assisted by
assigned waiters or food attendants. A busboy is assigned to each station and he acts as
runner to the kitchen so that waiter can concentrate on order taking and service, without
having to leave their assigned station. For a more efficient delivery of service, waiters must
be given specific table assignments.
2. Bar Counter
Restaurants serving drinks are advised to set up a bar counter where drink orders are
placed and prepared. The bar area shall be equipped with a counter where various wines

3. C
College of Arts and Sciences of Asia and the Pacific
Integrated Remote Learning
Learning Module in Cookery 12
Document Code : CASAP-01-02
Revision No. : 0
Date Effective : 8 Sept. 2020
Page No. : 3 of 4
Original – Head Office Duplicate – Teachers
and drinks are displayed. The bar is manned by a bartender (if there are mixed drinks
available) or a bar waiter who is in charge of drink preparation and dispatching. If there is a
large volume of drink orders, a barboy may also be assigned to assist the bartender.
3. Food Display Counter
Restaurants serving buffet or fast foods or counter items usually set up a specific place for
food display. The counter is manned by food dispatchers who must be in complete uniform,
including hair net/cap, apron and gloves.
4. Dispatching Counter
The food from the kitchen must be dispatched through a window counter so that waiters
need not to go to the kitchen to pick up and assemble orders. A food dispatcher is assigned
to handle the dispatching of orders.
5. Cashier’s Counter
This is the area where the cashier is seated to attend to bill settlement. It must be equipped
with a cash register or the Point of Sales System (POS), bill forms and receipts and other
paraphernalia for cashiering. There must also be a chute for placing bills for each table so
that it is easy to retrieve bills for settlement.
6. Dishwashing Counter
The dishwashing area is placed inside the kitchen. However there must be a window
counter where soiled dishes will be placed by waiters, without having to enter the kitchen.
Washed, cleaned wares will also be picked up from this counter.
7. Service Station or Side Stand
This area is place where preparations for service are undertaken. The station is equipped
with a sideboard or cabinet with drawers for placing the par stock of supplies, cutleries,
condiments and service equipment to be used for set up and service.
8. Food Preparation Area
The food preparation area must be located at the back or adjacent to the dining area so that
the dispatching of orders will be faster and more efficient.
How much have you learned:
What are the services offered by a restaurant?
Give various types of restaurants.
What are the lay outs of a restaurant?
How do you apply what you have learned:
Answer the following questions:
1. What is the difference between coffee shop, fine dining and cafeterias?
2. What is the importance of stations in the restaurants?
3. Give the purpose of a bar counter.
4. Give the function of the cashier’s counter.
5. Where is the food preparation area located?

4. C
College of Arts and Sciences of Asia and the Pacific
Integrated Remote Learning
Learning Module in Cookery 12
Document Code : CASAP-01-02
Revision No. : 0
Date Effective : 8 Sept. 2020
Page No. : 4 of 4
Original – Head Office Duplicate – Teachers
How well do you perform: (End of Module Assessment or Performance Activity with Assessment Keys)
Directions: Answer the following questions. (ESSAY) 5 pts each
1. What is the concept of a restaurant, its services and importance in the community?
2. Why is a coffee shop called an “on the go” restaurant?
3. What is the difference of a fine dining restaurant from a cafeteria?
4. Differentiate a waiter from a busboy.
5. What is the help of a POS in the cashiering area?
References:
Food Service and Bartending 2008 by: Amelia Roldan
Approved by:
___________________________ ________________________________ _________________________________
Manolo Santos Rhose Buzeta A. A. Pediongco
TechVoc Director Vice President Managing Director
Developed by: Maricar H. Reposar Date Accomplished: September 8, 2020
Reviewed by:
__________________________________________________________________________
Module Review Committee
Approved by:
___________________________ ________________________________ _________________________________
Manolo Santos Rhose Buzeta A. A. Pediongco
TechVoc Director Vice President Managing Director