PPT1-Lesson1&2FoodandBeverageServices.pptx

FOOD AND
BEVERAGE
SERVICES NC II

Preparing the Dining Room
/ Restaurant Area for
Service

CROCKERY - tableware
such as plates, dishes,
cups and other similar
items used for eating and
serving

CUTLERY - sharp tools made
of metal, particularly knives;
kitchen and dining tools that
are used at the table for
preparing, serving, and eating
food

DOUBLE BOOK -
overbooking; accepting
more than one
reservation for the same
table at the same
schedule

FLATWARE- the
generic term for all
dining utensils

PAX- a party, person or
guest; derived from the
word “passenger” as
used in the 1940s in the
UK transport Industry

WALK-IN GUEST- a
guest who walks into a
place, e.g., a restaurant,
without any prior seat
reservations

AT THE END OF THE LESSON, YOU ARE
EXPECTED TO:
 Take table reservation;
 Prepare service stations
and equipment.

PRE-TEST
True or False: Write TRUE if the statement is correct and
FALSE if it is incorrect. Write your answer in a separate
sheet of pad paper.
1. Reservations are advanced bookings by
customers to hold a table (table bookings).
2. An advantage of taking reservations is that you
know the exact number of people you need to feed at a
specific or given time.
3. Every foodservice establishment accepts
reservations.
4. A ‘no show’ upon reservation increases revenue.

5. A dessert spoon is used for different
items, such as coffee, tea, dessert, cereals, and
soup.
6. Soupspoon is for the main course.
7. Creamer is used in serving granulated
sugar as well as sugar cubes.
8. A waiting list involves holding a table.
9. Silverware can either be flatware, cutlery,
or hollowware.
______10. A cafeteria service system consists of
straight-line counters containing a variety hot and
cold dishes.

LESSON 1
TAKING TABLE
RESERVATION

FOODSERVICE OPERATIONS
Foodservice operations are broadly categorized as
commercial and non- commercial.
1. Commercial foodservice operations - are operated
as a business with profit motive like hotels. The types
of foodservice operations are many to meet the
customers’ demands and the common commercial
foodservice operations
2. Non-commercial foodservice operations - are
those that give free food and accommodation as
support service to some other establishment’s main
function or purpose. They are usually found in
colleges and universities, healthcare, industries,
military, daycare centers, orphanages, and nursing
homes.

COMMERCIAL FOODSERVICE OPERATIONS
1. The cafeteria system consists of straight-line counters
containing a variety of hot and cold dishes. The
customers select the dishes along the counters and are
billed at the end. Usually, the tables have basic
requirements such as salt and pepper, straw holder,
napkins, and water glasses.
2. A coffee shop may be an independent outlet or may be
situated in a restaurant. It mainly serves neatly plated
snacks and beverages in an informal ambiance.
3. A kiosk is a small permanent or temporary structure on
a sidewalk. It sells items like coffee, tea, chocolates,
pastries, and savories that may either be taken away or
consumed at tables arranged nearby. Most kiosks do not
have seating provisions.

4. Meals on wheels was a concept developed in the
United Kingdom during World War II in 1943 when
food was delivered to servicemen. In this system,
the food that is cooked in a centralized kitchen is
supplied to homes, offices, hospitals, and elderly
people who live in a community in separate homes.
5. An airport lounge is a formally ambient food stall
at the airport. It offers a wide menu for breakfast,
lunch, and dinner with hot and cold beverages,
salads, main meals, and desserts for travelers
having meals at leisure. The travelers select food
and beverage of choice and take them to the table
by themselves.

6. Family restaurant has an elaborate menu of single or
multiple cuisines which may change according to the
operating hours. It has a good ambiance and comfortable
seating arrangements so that the guests can dine leisurely.
7. Fast Food Outlet has a limited menu of hot and cold
beverages with easily prepared and fast meals cooked in
advance and kept warm.
8. A food court is a multi-cuisine food outlet located around
a central dining area. The customers pick up food and
beverages of their choice from multiple outlets and sit in the
central dining area to consume them. This type of service
can be seen in shopping malls.
9. Themed restaurant has a limited menu that is based on
the theme. Architecture, lighting, and music induce the feel
of the theme. The informal ambiance is usually maintained
with various other interior decorations.

NON-COMMERCIAL FOODSERVICE OPERATIONS
1. Welfare catering provides nutritious food and
beverages at a reasonable price to fulfill a social
obligation, hence the term ‘welfare’. This service is
usually provided in hospitals, schools, colleges, the
armed forces, and industrial catering to help sick,
malnourished, or wounded patients recover fast.
2. 2. Industrial catering provides food and beverages
to ‘people at work’ in industries and factories at
highly subsidized rates. It is based on the
assumption that if employees are fed better, they
are happy and complain less.

TYPES OF RESERVATION
There are two types of restaurant
reservations:
1. Manual Reservation System
2. Online Reservation System

MANUAL RESERVATION SYSTEM
Requires a person designated, usually a
host or hostess, to answer the phone,
record the details of the said reservation,
and take the credit card information as a
guarantee. The designated person may
also answer questions related to the
reservation, menu, directions, parking
areas, and other pertinent information. The
manual reservation form may look like the
one in Figure 1.

1.
Establishment Name and Logo
RESERVATION FORM
VOICE FAX INTERNET EMAIL WALK-IN
CP AP MAP EP
Reservation
taken by
Keyed to PMS
by
Guest Service
Accounts
Department
Arrival Date/Time:
Name:
Booked by: _
Mobile: _
Email:
Type of Vehicle:
Remarks:
Company Name: _ Special Applicable YES/NO
Company Address:
Booker: _
Base Rate:
Deposit
Total: _
Billing Instructions: _ _
Figure 1. Sample reservation sheet for reservations made via telephone

A growing trend in Manual Reservation
System is the Call Ahead Seating where
the guests call when they are on their
way and set a specific time when they
will arrive. Usually, restaurants will hold a
table for 20-30 minutes. However, in
cases where there is a long line of walk-
in guests waiting for seats, restaurants
would often opt to serve guests on a first-
come-first-served basis.

ONLINE RESERVATION SYSTEM
makes use of the internet through a
website, where all the necessary
information needed for a reservation is
keyed in by the guest. Other information
about the restaurant such as directions to
the place, parking, active promotions,
and discounts are posted online; thus, it
has less need for host or hostess.

POSSIBLE QUESTIONS OF CUSTOMERS WHEN
TAKING TABLE RESERVATIONS
 What kind of cuisine do you offer? (French, Italian,
Cantonese, Modern Australian, etc.)
 What style of menu do you offer? (A la carte or table d’ hote)
 Do you accept credit cards? If yes, what type of credit card
do you take?
 Can we bring in other food and drinks bought outside?
 Is there corkage for the food and drinks bought outside? If
yes, how much?
 What time do you start serving? For lunch? For dinner?
 Do you accommodate children?
 Can we bring pets? What accommodations can you provide
for pets?
 Are all rooms air-conditioned?
 Do you have parking facilities?
 Do you cater to specific functions?
 Do you have a smoking area?
 How do we get there? What is the nearest landmark?

PROCEDURE FOR RESERVATION
 Most foodservice establishments nowadays accept
reservations. Usually in a restaurant, this involves a
promise for a table. A reservation works in two ways.
First, the restaurant promises to have a table ready for
the guests for a certain time. Then, the guests commit
to show up at the reserved time for the reserved table.
 Oftentimes, guests make reservations manually
through the telephone or in- person, and online through
the internet. Members of the front-of-the-house must
be trained in taking reservations so that they will be
able to obtain all the necessary information from the
guests and explain the policies of the restaurant.

RESERVATION PROCEDURE
1. Receive the reservation.
2. Take the reservation details.
3. Check the reservation book.
4. Accept or deny the reservation.
5. Document the details of the reservation.
6. Give reminders.
7. Say good-bye.

QUIZ 1
Directions: Answer the following items by writing the letter
of the column in which your answer is located. Write your
answer in separate sheet of pad paper.
1.The customers pick up a tray and move along to
select the dishes.
2.The type of foodservice operations that has been
made to meet the demands of the customers and the
common commercial foodservice operations.
3.It has a limited menu that is based on a theme.
4.It mainly serves snacks and beverages in an
informal atmosphere.

5.This is a type of foodservice operations found in
colleges and universities.
6.It is a small permanent or temporary structure on
a sidewalk.
7.These are multi-cuisine food outlets located
around a central dining area.
8.The food is prepared in the kitchen, placed on
trays, and passed to the customer.
9.The travelers select food and beverage of their
choice and take them to the table by themselves.
_10. It is a foodservice operation in which the food
that is supplied to homes, offices, hospitals, and elderly
people in a community is cooked in a centralized kitchen.

QUIZ NO. 2
Directions: Arrange the following procedure for taking a
reservation. In another sheet of pad paper, write A for the
first step, B for the second, and so on.
1. Document the details of the reservation.
2. End the call by thanking the client for calling.
3. Make sure that you have explained the policy of
the restaurant regarding holding reservations.
4. Accept or deny the reservation.
5. Receive the reservation.
6. Take the reservation details.
7. Check the reservation book.

QUIZ NO. 3
Directions: Make a telephone conversation script based
on the following situation. Write your script in separate
sheet of paper.
Situation:
 Total No. of guests: A family of 12 composed of eight
adults (two senior citizens, a-year-old baby, and three
children)
 Purpose: Lunch reservation
 Condition: First time in the restaurant
*One adult vegetarian * No smoking area * Need
high chair

YOUR OUTPUT WILL BE RATED USING THE
SCORING RUBRIC BELOW
SCORE CRITERIA
5
The output showed outstanding skills in writing/making a telephone
conversation appropriate to the given situation.
4
The output showed very good skills in writing telephone conversation
appropriate to the given situation
3
The output showed good skills in writing/making telephone
conversations but not suited to the given situation.
2 The output was done with erasures need improvement based
to the given situation.
1 The student needs to perform the task.

ACTIVITY NO. 1
TAKING RESERVATIONS
Directions: Perform your self-written role-
play about taking a reservation through a
telephone conversation. You can request a
partner from among your classmates. Then,
do any of the tasks below. I will pay special
attention to the following in your output.

1. The phone was answered promptly and with appropriate
greetings.
2. Inquiries were properly answered with clarity and
accuracy.
3. Pertinent questions were asked to complete the details
of the reservations.
4. Reservation data were accurately recorded based on the
establishment’s standards.
5. Details of the reservations were repeated and confirmed
with the party making the reservation.
6. Additional information about the foodservice was
provided.

Your performance will be rated using this rubric:
Demonstrated very good communication skills in taking a reservation via telephone and was
observed performing four to five skills with confidence. 4
Demonstrated good communication skills in taking a reservation via telephone and was
observed performing three skills with confidence. 3
Demonstrated communication skills in taking a reservation via telephone and was observed
performing one to two skills and needs improvement. 2
Needs to perform the task 1
50
40
30
20
10

SCORE CRITERIA
5 Done neatly, showing much relevance to the given topic.
4 Done neatly enough with relevance to the given topic.
3 Done neatly enough but not so relevant to the given topic.
2 Done neatly enough and need improvement.
1 The student needs to perform the task.
your script will be rated using this rubric:
50
40
30
20
10

LESSON 2
PREPARING
SERVICE STATION
AND EQUIPMENT

CLEANLINESS - means
the absence of dirt, clutter,
and dust, as well as pests,
insects, and harmful
microorganisms, clean air
and a pleasant smell of the
atmosphere.

ORDERLINESS - means every
furniture and furnishings, and
dining equipment are in place,
well-maintained, and in good
working conditions.

CHECKING AND CLEANING THE FRONT OF
THE RESTAURANT OR DINING AREA
Follow these steps to ensure that the front of the house is
always clean and in order.
1. Make sure that the dining room floor is clean. If it is
carpeted, you may opt to vacuum the floor to clean it
thoroughly. If not, sweeping would suffice. If you
decide to mop the floor to clean spills or stains, be
sure to use a wet floor sign to prevent accidents.
2. Move the chairs and tables to check for crumbs and
spills.
3. Check the front lobby area for spills, stains, and
crumbs. Vacuum, sweep, or mop, if necessary.

CLEANING TABLES AND CHAIRS
Here are some steps to follow when cleaning
tables and chairs.
1. Clean all tables and chairs using a clean, damp
cloth. Clean the legs, back, and rung of chairs.
2. High chairs must be cleaned with sanitizing
solution.
3. Check high chairs and make sure that they are
in good working condition. Otherwise, report
this to the person-in-charge.
4. Remove gums under the tabletop and chair.

MISE EN PLACE
 Aside from setting up the dining area to provide
comfort and safety to the guests, a server
should also perform mise en place of the
station.
 Dishes, flatware, glassware, and linens should
be prepared before the start of the meal service.
 In some operations, these items are placed in
areas where the servers will have easy access,
such as in the service station or on the service
table near the dining area. This will speed up
the service. Before the meal service, servers set
up the original stock.

Dishes, glassware, and other items
should be free of crack or chipping. If so,
damaged items should be discarded.
This is also true for bent or damaged
flatware. These items should also be
clean and sparkling.
Yet, sparkling does not mean it is
sanitary. This is why these items are
sanitized prior to use.

BE GUIDED BY THE FOLLOWING STEPS WHEN
CLEANING AND SANITIZING DISHES:
1. Wash and rinse sinks first using fresh and hot water.
2. Scrape excess food crumbs, and flush and soak items
before washing.
3. Presoak if the dish has dried or cooked food.
4. Wash with soap.
5. Rinse thoroughly.
6. The final rinse must use extremely hot water with a
sanitizing agent.
7. Air-dry everything. Wiping ware dry is not
recommended.

TWO-SINK METHOD
In the two-sink method, washing with
detergent and rinsing with clean water
are both done in the first sink. It is
important to ensure that the water
temperature for rinsing reaches 43ºC
or 110ºF.

THREE-SINK METHOD
Washing and rinsing are done in
separate sinks in the three-sink
method.

BASIC TYPES OF TABLEWARE
1. SILVERWARE
2. CHINAWARE
3. GLASSWARE

SILVERWARE
Silverware can either be :
1. Flatware - is composed of all forms of
spoon and fork
2. Cutlery - all other utensils used for
cutting like the knives
3. Hollowware - is a set of receptacles
such as teapots, milk jugs, and sugar
basins.

FLATWARE
No dining area is complete without a
variety of spoons, forks, and knives;
that is why, servers must be familiar
with all the types of flatware and their
uses.

What are the
different kinds of
spoon and forks?

Table 1. Types of Flatware and Their Uses
a. A teaspoon is used for
different items such as coffee,
tea, dessert, cereals, and
soup.
b. Demitasse spoon has a similar
shape as a standard teaspoon
but has a long handle and is
designed for stirring coffee
drinks, such as espresso or
cappuccino.
c. Dessert spoon has a similar
size as a soup spoon but
larger than a teaspoon. It is
used for desserts like crème
brûlée and ice cream.
d. A tablespoon is similar in
shape as the teaspoon yet
much larger and is used for
serving bowls.
e. The soupspoon is an oval-
shaped spoon that is wider
and deeper than a tablespoon

serving bowls.
e. The soupspoon is an oval-
shaped spoon that is wider
and deeper than a tablespoon
and can hold more liquid.
f. Iced tea spoon or soda spoon
has a long, thin handle and a
small, oval-shaped bowl. It is
used to stir beverages, such
as milkshakes and root beer
floats.
g. The dinner fork is used for
general purposes but mostly
for the main course. It usually
has four tines. Others may
have three depending on the
design.
h. Dessert fork is smaller and
thinner than a salad fork and is
used for desserts like cakes
and pies.
i. The salad fork is smaller than
a dinner fork and is used for
eating salads or smaller items
like sliced fruits. It can be used
as an alternative for a dessert
fork.

j. Snail fork has two long,
pointed tines, and is used to
pry the meat from the snail
shell gently.
k. The fish fork is usually smaller
than the meat fork and is
meant for eating fish.
l. Salad serving fork is used to
serve food as a tossed salad.
m.Soup Ladle is a ladle for soups
that has variety of shapes and
sizes depending on the deep
bowls, whether it is round,
oval, or fluted.
n. Serving Spoon is much larger
than a spoon used for eating.
It is used to move food from
the main dish to individual
plates.

CUTLERY
Since the right knife makes dining
for guests easier and safer, the
different types of knives and their
uses must also be noted.

What are the
different kinds of
knives?

Table 2. Types of Knives and Their Uses
a. Dinner knife has a rounded
tip and slightly longer blade
than that of a butter knife.
The main function is cutting
rougher foods and softer
meat.
b. Bread and Butter Knife is a
small, knife with rounded or
pointed tip used for slicing
butter and spreading it on
bread.
c. Butter spreader, the smallest
knife in a set of flatware, has
a rounded tip and flat blade
that is used to spread butter,
jelly, and other toppings.
d. A steak knife is a special
knife with a sharp tip and a
serrated edge to cut thick
portions of meat.

e. A fish knife has varying
shapes and sizes, which are
used when fish is being
served.
f. Pastry lifter is used to move
the pastry from the main dish
to the dessert plate

HOLLOWWARE
Table 3. Types of Hollowware and Their Uses
a. The teapot is usually a part of a set that
includes a coffee pot, sugar bowl,
creamer, and a serving tray and is
primarily used to serve tea.
b. The sugar bowl is used in serving
granulated sugar as well as sugar cubes.

c. Creamer is similar in size as a sugar
bowl with a decorative handle and spout.
d. Waiter tray is the largest and heaviest
piece of the tea set. It can be used for
serving tea, desserts, hors d’oeuvre, and
a variety of finger food and beverages.
e. A pitcher is used for serving different
kinds of beverages, such as water, iced
tea, and soda.
f. The sauce boat is used for serving
gravies and other sauces.
assware

CHINAWARE
Chinaware must blend well with
the rest of the items on the table
and with the general theme of the
foodservice establishment.

Table 4. Types of Chinaware and Their Uses
a. Place Plate is also known as “show plate”
which is used as un underliner of the dinner
plate. Its specification is 12 inches.
b. The dinner plate 11 inches, for serving main
course
c. Fish Plate 9 inches and also used in serving
fish appetizer.
d. The salad plate 8 inches for serving salad.

e. Bread and butter plate 6 inches for serving
bread and butter
f. Bouillon soup and saucer set is smaller than
cream soup and saucer set and is used for
serving thin soup.
g. Cup and Saucer is used for serving coffee.
h. Demitasse cup and saucer for espresso
single and black coffee.
i. Salt and pepper shakers come in different
shapes and sizes. The salt shaker has fewer
holes than the pepper shaker.
Hollowware

GLASSWARE
Each beverage has its own
specific serving glass. Below is
a list of its types and functions.

What are the
types of glasses?

Table 5. Types of Glassware and Their Uses
a. Collins or highball is used to serve beverages,
such as juices, aerated drinks, etc.
b. Rock glass or tumbler is suitable for drinks that
are served with ice.
c. Whiskey or shooter is used for serving single
measures of liquor and shooters.
d. Beer schooner is used for serving bottled beers
and pilsners.
e. The beer mug is suitable for ½ measure of draft
beer.
f. Beer or pint is used to serve draft beer.

g. Red wine or Bordeaux glass is suitable for
serving red wine.
h. White wine are generally is suitable for serving
white wine.
i. Champagne tulip or flute glass is best used for
serving sours, champagne, and champagne
cocktails.
j. Brandy snifter is used to serve brandy and other
similar cocktails.
k. Sherry or port glass is suited for serving sherry or
port wine.
l. Liqueur or cordial glass is used to serve liqueurs
and layered shooters.

p. Water goblet glass is in all-purpose glass for
serving wine, cocktails, specialty drinks, iced tea
or water.
It is placed above the tip of the dinner knife
at the right of the cover. Other glasses like wines,
liquor, and beer glasses are placed to the right of
the water goblet.
vice Station mise-en-Place is the preparation of a waiter’s

l. Liqueur or cordial glass is used to serve liqueurs
and layered shooters.
m. Cocktail or martini glass is used to serve a variety
of cocktails.
n. Coupette or margarita glass is best used for
serving frozen cocktail
o. Hurricane glass is best used for long drinks like
island iced tea, zombie, and hurricane.

What do you think is
the basic table
setting?

How about the
formal table
setting?

SERVICE STATION MISE-EN-PLACE
Is the preparation of a waiter’s station in a food service
area. Typical side stand supplies are:
1. All necessary flatware and cutlery: knives, soup
spoons, forks
2. Flower vase as accessory at center table
3. Crumbing-down equipment
4. Service plates
5. Tea/coffee equipment
6. Glassware/ beverageware
7. Clean folded napkins
8. Toothpicks

9. Menus
10. Wine list
11. Clean table linens
12. Ice tongs
13. Order pads, guest checks, pencils
14. Condiments (salt, pepper, etc.)
15. Meal accompaniments (jam, coffee,
cream, calamansi)
16. Clean placemats
17. Tip trays/booklets

SIDEWORK
 It is a term for all the duties that the waiter or
waitress performs other than those directly
related to serving the guests.
 It includes the opening duties such as preparing
the dining room and studying the menu as well
as leaving the work area in proper order upon
completion of the shift.

PREPARING THE SIDE STAND (WAITER STAND)
The side table is a storage and service
unit located close to serving areas to
reduce frequent trips to the kitchen for
supplies. One of the main opening duties
is to stock the side stands nearest your
station with various service ware,
garnishes, beverages, and supplies.

Fig. 3. Sample Polish
of Tableware
Sample Service Mise en Place
 Set the dining room according to the floor plan.
 Chairs are placed neatly under the tables.
 Check for and then repair wobbly tables.
 Clean tables.
 Fold napkins.
 Polish flatware and glassware.
 Fill condiments.
• Stock service areas.
• Fill flatware mise en place plates.
• Sweetener containers are full and clean
• Salt and pepper shakers are full and clean

 A Tent Cards or a Table Tents are a
convenient, self-standing promotional unit
created from printed and folded card stock. As
the name implies, table tents, like the one in
Figure 3, are designed to be placed on tables,
and counters, desks, or any other horizontal
surface.
 Their primary purpose is to show the menu or
the specialty of the day. They can also be used
to advertise products and services or promote
discounts.

 Hostesses use them on the dining table as place cards.
They may be color- coordinated for the event and may
contain designs or photos. Table tents may also be
engraved by a printer or made on a color copier. In
addition, they may be embellished with a ribbon, glitter,
silk flowers, beads, or pearls.
SAMPLE TENT CARD

HOW TO MAKE AND FOLD TABLE
CARDS
Things you will need:
Card stock
Printer
Computer
MS word or any graphics program
Rubber cement or glue stick
Scissors
Ruler

Instructions:
1. Decide on the size of your table tents. It should
be just the right size to be read legibly and just
the right size for the menu or any other
marketing information to fit in. Take also into
consideration the size of your available card
stock. For example, you can make two 4-by-
4¼-inch tent cards from an 8½-by-11-inch
sheet of card stock.
2. In Microsoft Word or other graphics software
programs, set the paper of the size you chose
in portrait mode. Set the top and bottom
margins at 1½ inches. Set the side margins at
½-inch each.

5. Print the page. Fold back 1½ inches along the
bottom of the page, and fold back 1½ inches along
the bottom page. Fold back the page along the
horizontal centerline. Measure the page and find
the center. Cut along this vertical line (top to
bottom of the page) to have two identical long
pieces of paper.
6. Ensure that each tent is folded along the center
horizontal line. Unfold the bottom 1 ½ inch margin
of the tent. Apply some rubber cement (or use a
glue stick) along the lowest half inch. Bend the
back of the top margin over the glue- covered edge
of the bottom margin and press. These 1½-inch top
and bottom margins now form the base of the table
tent.

3. Set the document to show two columns, and
each column should have ½-inch margin on
either side. The center of the page will have a
total 1-inch margin or one-half inch for the left
column and one-half inch for the right column.
4. Using the ruler in the document, determine the
midpoint. That is where the horizontal fold will
be. Your text will be contained beneath this
“middle line.” Type your text in the lower sector
(beneath the middle line) of each column. Look
at it in the “print preview” mode, and adjust the
text. Have sufficient blank space above and
below the text.

QUIZ 4
Directions: List down the steps on how to check
the condition and cleanliness of the following:
Write your answer in a separate sheet of paper.
1. Dining Area
2. Tables
3. Chairs
4. Glasses
5. Flatware and dishes

QUIZ 5
Directions: Identify the following tableware.
Practice Task 2
Directions: Identify the following tableware. Write your answer in a separate sheet
of paper.
1.
8.
3.
7. _
2.
6.

ACTIVITY 3 – TABLE TENT CARD
Situation: Your family own a restaurant. Your mother
requested you to make a tent card. Then submit your
output.
Your output will be rated using this rubric:
Description Score
The output was creatively and neatly done, showing outstanding
skills in making a tent card.
5
The output was done creatively and neatly enough, showing very
good skills in making a tent card.
4
The output was done creatively and neatly enough, showing good
skills in making a tent card.
3
The output was done simply and neatly enough, and need
improvement.
2
The student needs to perform the task. 1
50
40
30
20
10

ACTIVITY 4
 Directions: Draw different types of tableware and make
an album. Then, arrange it according to the following:
 Silverware • Chinaware • Glassware
Your output will be rated using this rubric.
SCORE CRITERIA
5 Creatively and neatly done, showing much relevance to the given topic
4 Done creatively and neatly enough with relevance to the given topic
3 Done creatively and neatly enough but not so relevant to the given topic
2 Done simply and neatly enough but has no relevance to the given topic
1 Done with erasures and needs improvement.
50
40
30
20
10

POST-TEST
A. True or False: Write TRUE if the statement is
correct and FALSE if it is incorrect. Write your
answer in a separate sheet of paper.
_______1.Reservations are done to secure
accommodation.
_2.An advantage of taking reservations is
that you know how many people you need to
feed at a specific time.
_3.Overbooking is taking more
reservations than the number of tables and seats
available.

_4. Every food service establishment accepts
reservations.
_5. Reservations can limit the number of walk-
ins to the restaurant.
_6. No shows increase revenue.
_7. Credit cards are used to guarantee table
reservations.
_8. Call ahead seating happens when customers
arrive. They are then invited to write their names on a
waiting list.
_9. A waiting list involves holding a table.
_10. Having a designated person responsible for
taking reservations decreases the chances of a table
being “double booked.”

B. Directions: Enumerate at least five examples of the
following according to their types and uses. Write
your answers in a separate sheet.
 Silverware (flatware)
 Chinaware
 Glassware

PPT1-Lesson1&2FoodandBeverageServices.pptx

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PPT1-Lesson1&2FoodandBeverageServices.pptx