CRT LEARNING MODULE

Course Code FBS 2

Subject Title Food and Beverage Services NC II
No. of Hours 160 hours
Module Title Food and Beverage Operations

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 1
CRT
 College for Research & Technology of Cabanatuan
HOW TO USE THIS DIGITIZED LEARNING MODULE?

Welcome to the module in Food and Beverage Services NC II. This module contains
training materials and activities for you to complete this module.

The Unit of Competency “Food and Beverage Operations” covers the

knowledge, skills and attitudes required as part of the competencies to complete so as to
qualify in the National Certification in Food and Beverage Services NCII.

You are required to go through a series of learning activities in order to complete

each learning outcome of the module. Each of the learning outcomes is provided with
Modules. Follow these activities on your own and answer the self-check at the end of each
learning outcome. You may remove a blank answer sheet at the end of each module (or
get the answer sheets from the online facilitator) to write the answers for each self-check.
If you have questions, don’t hesitate to ask your facilitator for assistance.

This module was prepared to help you achieve the required competency in Food and
Beverage Services NC II. This will be the source of Information for you to acquire
knowledge and skill in this particular trade independently and at your own pace, with
minimum supervision of help from your instructor.

 Talk to your online facilitator and agree on how you will both organize the Training
of this unit. Read each through the module carefully. It is divided into sections,
which cover all the skills and knowledge you need to successfully complete this
module.
 Work through all the information and complete the activities in each section. Read
Modules and complete self-check. Suggested references are included to supplement
the materials provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
 Your online facilitator will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and take
notes.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 2
CRT
 When you are ready, ask your online facilitator to watch you online via Zoom or
Google Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback on
your progress. Your online facilitator keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element, ask the
facilitator to mark on the reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have sufficient
practice, your online facilitator will arrange an appointment with registered
assessor’s to assess you. The results of your assessment will be recorded in your
competency Achievement Record.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 3
CRT
 Food and Beverage Services NC II

Contents of this Learning Module

No. Module Title Topic Code

1 Food and Beverage Types of Restaurant Module 1 .1

Operation

Staffing Module 1 .2
management

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 4
CRT
 MODULE CONTENT

MODULE TITLE : FOOD AND BEVERAGE OPERATIONS

MODULE DESCRIPTOR:
This Module consists of five (5) Learning outcomes, food and
beverage operations, taking reservation, preparing service stations and
equipment/utensils and supplies, setting up table implements in the dining area, and
setting the mood/ambiance of the dining area, is designed to equip you, TVL
Learners, with essential Knowledge, Skills, and Attitude in Food and Beverage
Services in accordance with the industry standards which lead you to National
Certificate Level II.

Number of Hours:
6 hours

LEARNING OUTCOMES:
1 Identify different types of Restaurant
2. Identify Staffing management

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 5
CRT
LEARNING OUTCOME # 1: Types of Restaurant

Contents:

1 Types of Restaurant
2. Staffing management

Conditions

The students/trainees must be provided with the following:

1. Cellphone/Laptop
2. G-MAIL account
3. Paper
4. Ballpen

Assessment Method:
1. Written/Online Examination
2. Demonstration
3. Observation

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 6
CRT
 Learning Activities (Study Guide)
1. Using EDMODO app on your phone or the website on your laptop, go to the Bartending
NC II class.
2. Click on the FOLDERS section (on menu bar)
3. Click the folder MODULE 1: Food and Beverage Operations. The digitized Modules,
Task Sheets and Job Sheets are available in this folder.
4. All the Self-Checks are contained in the folder MY ACTIVITIES.

Learning Outcome #1

1. Types of Restaurant

Learning Activities Special Instructions

1. Read Module 1. (Types of Contained in the Module 1: Food and

Restaurant) Beverage Operations folder in EDMODO
(Module 1.1)
2. Answer self-check for 1.1 The self - checks are available thru the
folder SELF CHECKS. The activity is
timed (15 minutes). The results will be
immediately be available after clicking
SUBMIT and the system will run through
the items incorrectly answered (and show
the correct answer)

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 7
CRT
 MODULE 1.1

TYPES OF RESTAURANT

Learning Objective: After reading this MODULE, you should be able to:
1. Identify the preparation in dining area
2. Identify the meaning of restaurant
3. Enumerate the types of restaurant

Preparing the Dining Room for Service

Preparing the dining room is important as serving delicious, attractive, and

clean food. An attractive, clean, and comfortable dining room can seduce potential
customers to come into the restaurants and the regular customers to keep on coming
back. An enticing restaurant would give success in operating the food service
establishments be it a hotel, a restaurant, an industrial cafeteria or a school canteen.

The dining room is the show window of any food service establishment. Its
reputation and popularity depends much on its ambiance. Ambiance refers to the
overall atmosphere that pervades in the dining room. It is created or brought about
by the choice of furniture, decors, lighting, color, harmony, and the arrangement of
all these as to create an impression which reflects the theme of the restaurant be it
native, sophisticated, elegant, classy, or casual. Preparing the dining room includes
the following:

1. Arranging the tables and chairs and other furniture and furnishings.
2. Choosing the appropriate motif, decors, and accessories.
3. Preparing the table appointment.

The dining room must be planned in relation to the other parts of the food service
establishment as to provide easy accessibility, convenience, and comfort to
customers and to food service personnel.

The type and quality of facilities in the dining room should consider the type of
menu to be served, time of service, location, kind of customers, and customer load.
It should also consider the available space, amount of lighting, and ventilation
including pleasant views from the dining room windows which can enhance the
ambiance and the appeal of the setting and even the food.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 8
CRT
 Space must be provided near the dining room including rest rooms, cloak rooms,
wash room, phone booths, and enough space for elbow and body movement along
the aisles for walking.

Food and Beverage Operations

The Restaurant

A restaurant is a food-service establishment that serves prepared food to

customers. Service is generally for eating on premises, though the term has been
used to include take-out establishments and food delivery services. The term covers
many types of venues, diversity of styles of cuisine and service.

Restaurants are sometimes a feature of a larger complex, typically a hotel,

where the dining amenities are provided for the convenience of the residents and for
the hotel with a singular objective to maximize their potential revenue. Such
restaurants are often also open to non-residents. It ranges from modest lunch or
dining places catering to people working nearby, with simple food and fixed menu
served in simple settings at low prices, or expensive establishments serving
expensive specialty food and wines in a formal setting

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling customer
expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.

Types of Restaurants

Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food arranged
behind a food-serving counter. A patron takes a tray and pushes it along a track in
front of the counter. Depending on the establishment, servings may be ordered from
attendants, selected as ready-made portions already on plates, or self-serve of food of
their own choice.

Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all othe
considerations.
Document No. 001-2020
FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 9
CRT
Casual Dining Restaurants
A casual dining restaurant is a restaurant that serves moderately priced food
in a casual atmosphere. Except for buffet- style restaurants, casual dining
restaurants typically provide table service. Casual dining comprises of a market
segment between fast food establishments and fine dining restaurants.

Family Style Restaurants

Family style restaurant are restaurants with a fixed menu and fixed price,
usually with diners seated at a communal table such as on bench seats. Often these
restaurants provide children play area.

Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic dishes
and/or authentic ethnic foods. They specialize in a multicultural cuisine not
specifically accommodated by any other listed categories. Example: Asian Cuisine,
Chinese Cuisine, Indian Cuisine, American Cuisine etc.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 10
CRT
 Self-Check 1.1

Directions:
Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your
answers in your notebook.
_ 1.Conventional food service system is the most common of all
systems in foodservice operation.
2.The food is produced on-site; it is usually chilled or frozen then
reheated and served to customers on-site and readily available
to the customers.
3.Food is purchased then stored either chilled or frozen for later
use.
4.A Family style restaurant serves moderately priced food in a
casual atmosphere.
5.Hotels often specialize in certain types of food or present a
certain unifying, and often entertaining theme.
____________ 6. They range from quick service to upscale. Menus usually include ethnic
dishes and/or authentic ethnic foods.
____________ 7. They are restaurants with a fixed menu and fixed price, usually with
diners seated at a communal table such as on bench seats.
____________ 8. Cafeteria restaurant serving mostly cooked or ready to eat food
arranged behind a food-serving counter
____________ 9. A restaurant is a food-service establishment that serves
prepared food to customers.
____________ 10. Preparing the dining room is important as serving delicious,
attractive, and clean food.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 11
CRT
 MODULE 1.2

STAFFING MANAGEMENT

Learning Objective: After reading this MODULE, you should be able to:
1. Identify the staff needed in food service operation.
2. Enumerate the foodservice system

Staffing and Management

The focus of recruiting service personnel and management staff should be

effective delivery of services and proper management on daily basis, plus long-term
goals of the restaurant. Restaurant staffing depends on size, covers, style, and type
of the food and extent of the operation. But remember, the key for effective
management and service delivery is teamwork. The following personnel shows a
structure of medium size casual dining restaurant.

Restaurant Manager
This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service and
is responsible for any staff training that may have to be carried out, on or off the
job. He or she may make out duty rosters, holiday schedules, and hours on and off
duty, so that all the service areas and outlets run efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are
efficiently carried out and that nothing is forgotten. The captain helps with the
compilation of duty rosters and holiday schedules, and may relieve the restaurant
manager, on their days-off.

Waiter
The waiter must be able to carry out the same work as the station
headwaiter and relieve him on days-off. The waiter will normally have less
experience than the station headwaiter. Both the waiter and the station headwaiter
must work together as a team, to provide efficient and speedy service.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 12
CRT
Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and
possibly wishing to take up food service as a career. During service, this person will
keep the sideboard well filled with equipment, and may help to fetch and carry
items, as required. The trainee carries out certain cleaning tasks during the pre-
preparation period. He may be given the responsibility of looking after and serving
some appetizers or smaller courses, from the appropriate trolleys.

Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the
service of meals. He must also be a salesperson. This employee must have a good
knowledge of all beverages available, the best wines to accompany certain foods
and the liquor licensing laws applicable to the establishment and area.

Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly,
on arrival at the restaurant. The host should "Meet, Greet and Seat" the guest.
The host/ess should make sure that; guests leaving the restaurant have enjoyed
their meal. The host/ess is usually the final contact point for the guest and this is a
"sales" opportunity.

Barman
This person must have a good knowledge about the ingredients and methods
needed to make alcoholic and non-alcoholic drinks.
Organizational chart of a food service establishment

MANAGER

SUPERVISOR

CHIEF COOK CASHIER PURCHASER

AST. COOK DISHWASH WAITRESS STOREKEEPER

ROOM
ERS

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 13
CRT
Food Service System

1. Conventional Food Service System

This service system is the most common
of all the systems in the food service. In this
kind of system, ingredients are assembled,
and food/dish are produced onsite. This
system is usually used in cafeterias,
restaurants, small hotels and school canteens.

2. Centralized (Commissary) Food Service System

Centralized Foodservice is also known as central kitchen or food factory. In
this kind of system, food is prepared in one place then transported to satellite
kitchens. This
system is most
effective when mass
production is
required, airline
industry is an
example of
establishment that
uses centralized
foodservice system.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 14
CRT
3. Ready –Prepared Food Service System
In ready prepared foodservice system, the food is produced onsite, it is
usually chilled or frozen then reheated and served to customers on site and readily
available to the customers. Ready prepared foodservice system is usually used by
hospitals and prisons.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 15
CRT
Assembly- Serve Food
Service System
In this system, food is
purchased then stored
either chilled or frozen for
later use. Then it will be
portioned and reheated and
served to customers. It is
usually used by in-flight
caterers.

The size of the kitchen is

dictated by a number of factors
such as the type of operation,
the menu offered, the customer
load, the extent to which
prepared or partially prepared foods are used, and whether a butcher shop or bakery is
required. Most of the food service buy meats cut the order these days. Similarly, breads and
pies are purchased outside.

Mixes are widely used and many restaurants provide at least a section of the kitchen for
baking. Compact kitchen make work more productive because they save steps since the tools
and equipment’s are within reach. The trend now is a small kitchen.

The tools and equipment in the kitchen, other services areas like the dining area should be
equipped with service wares.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 16
CRT
 Self-Check 1.2

Directions:
Provide what is being asked. Write your answers in your activity notebook.
1. List down the five different types of restaurant.
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
2. Enumerate the six different service personnel of a restaurant.
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
3. Write down the four types food service systems.
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 17
CRT