Republic of the Philippines

Department of Education
N a t i o n a l C a pi t a l Re g i o n
Sc h o o l s D i v i s i o n O f f i c e o f La s Pi ñ a s C i t y

NAME: ___________________________________________ Date: ______________

GRADE & SECTION ____________________________ Teacher: _____________

MODULE IN FOOD AND BEVERAGE SERVICES NC II

GRADE 11
Third Quarter
Week 1

MOST ESSENTIAL LEARNING COMPETENCY

• Take Table Reservation
(TVL_HEFBS9-12AS-Ia-b-1)

OBJECTIVES
1. Differentiate the types of reservations.
2. Identify the steps in taking table reservations.
3. Take table reservations.

PRE-TEST

DIRECTIONS: Read and analyze the statement carefully. Write TRUE if the
statement is correct and FALSE if its incorrect.
1. When speaking to the guest on the phone, always be calm and polite.
2. The seats will be hold for 1 hour in call ahead seating.
3. If you are the receptionist, you should answer the phone immediately.
4. Pertinent information of guest is important when making reservation.
5. Reservation is an arranged and guaranteed seats for customers.
6. The customer should not confirm their reservation before their arrival.
7. The guest can ask the if pets are allowed upon reservation.
8. Reserving a large party can result to higher revenue.
9. Let the guest wait on the phone while entertaining another inquiry.
10. Asking if credit card is accepted in a restaurant is possible question
when inquiring.
RESERVATION

It is defined as an arrangement to something, either room, table or seat,

held for your use at a later time. A guaranteed seat brings in more customers
and increases revenue.

TYPES OF RESTAURANT RESERVATIONS

MANUAL RESERVATION SYSTEM

The manual reservation system depends on the person designated, usually
a host or hostess, to answer the phone, record the details of the said reservation,
and take their credit card information as a guarantee. They may also answer
guest’s questions, give accurate directions to the restaurant, and provide clear
information about parking.

ONLINE RESERVATION SYSTEM

Online reservation system makes use of the internet through a website,
where all the necessary information needed for the reservation is keyed in by the
guest. Other information about the restaurant, such as directions to the place,
parking, active promotions, and discounts are also available online, instead of
depending on the host or hostess for these details.

CALL AHEAD SEATING

The call ahead seating is a growing trend in reserving seat in a restaurant
now-a-day.
It reduces the guest’s wait time upon arriving at the restaurant. With this
type of reservation, the guest calls when they are on their way and seats a specific
time 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,
calling ahead may not ensure them a seat.

TIPS IN TAKING TABLE RESERVATIONS

• Answer inquiries promptly, clearly, and as accurately as possible.

• Take note of specials, and changes in the menu and make sure to
inform guests about it.
• Gather all pertinent information on the reservation from the guest
politely and efficiently.
● Repeat the details of the reservations with the customers.
● Confirm customer reservations prior to their arrival.
2
 ● Impart additional information to the guest such as parking
conditions and directions to the establishment.
● Always be calm and polite when speaking to the guest.
● Avoid double booking.

POSSIBLE QUESTIONS OF CUSTOMERS WHEN TAKING 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?
● Do you cater to persons with disabilities?
● Can we bring in pets? What accommodation can you provide for
pets?
● Are all rooms air-conditioned?
● Do you have parking facilities?
● Do you cater for specific functions?
● Do you have a smoking area?
● How do we get there? What is the nearest landmark?

WHAT TO DO WHEN TAKING TELEPHONE RESERVATIONS

● Always answer the phone immediately.

● The reservation book should always be ready at hand.
● State the name of the establishment clearly.
● Greet the caller courteously.
● Answer questions clearly and politely. If you do not know the
answer, find someone to help you and ask if they are willing to wait
for a few minutes. You may also ask for the contact details so you
can call them back or request them to call you back.
● Smile - it shows; speak in a pleasant tone of voice.
● Politely decline if the time requested for reservation is already filled.
Suggest possible time and other options to accommodate the
reservation.
● End the conversation promptly and appropriately.
3
 43303573d8134b1a2e854c71a2099de4.jpg (1600×1604) (pinimg.com)

Advantages for the establishment

1. Knowledge of the dining details such as a definite number of guests
who will eat in the restaurants at a specific time.
2. Guide them in their preparation.

Here are some advantages and disadvantages of accepting table

reservation:
• Special occasions - On these occasions, taking reservations can be an
opportunity for restaurants to advertise what they offer, what makes them
at far with their competitors while ensuring customer satisfaction.

• Fairness - Some restaurants require their guests to make a reservation

week or even months before their desired date. To be fair, some
restaurants decide to run on a purely first-come, first-served basis.
However, waiting times can be extremely long at places like these; this is
4
 why accepting reservations makes it easier for restaurants to prioritize
these guests should other guests opt to just walk-in.

• Higher checks - Usually, guests who make reservations either hold a large
party or simply plan for a special event. These occasions result in
increased revenue on the part of the restaurant.

POST TEST

DIRECTIONS: Read and analyze the statement carefully. Write TRUE if the
statement is correct and CHANGE THE UNDERLINED
WORDS/S if its incorrect.
1. A first-come, first-serve basis is fairness to customer who arrived early
than the others.
2. The guest will ask if they want smoking or non-smoking area upon
reservation.
3. If the phone rings, you should wait for 5 rings before answering.
4. During reservation of special occasion, the restaurant can advertise
what they offer.
5. Reservation is an arranged and guaranteed seats for customers.
6. The customer should confirm their reservation before their arrival.
7. The seats will be hold for 20-30 minutes in call ahead seating.
8. Reserving a table for two can result to higher revenue.
9. When making reservation, pertinent information of guest is important.
10. Asking if credit card is accepted in a restaurant, you are reserving is
possible.

5
 NAME: ___________________________________________ Date: ______________
GRADE & SECTION ____________________________ Teacher: _____________

MODULE IN FOOD AND BEVERAGE SERVICES NC II

GRADE 11
Third Quarter
Week 2

MOST ESSENTIAL LEARNING COMPETENCY

• Prepare Service Station and Equipment
(TVL_HEFBS9-12AS-Ic-d-2)

OBJECTIVES
1. Identify the basic types of tableware.
2. Determine the uses and care of different types of tableware and the
factors to consider in choosing them.

PRE-TEST

DIRECTIONS: Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.

1. Which utensil is used for eating salad and dessert?

A. Dinner fork C. Salad fork
B. Fish fork D. Snail fork

2. Which of utensils is used for coffee and sometimes for eating dessert?
A. Demitasse spoon
B. Dinner spoon
C. Ice teaspoon
D. Teaspoon

3. Which of the following is used for serving sugar?

A. Demitasse spoon
B. Escargot tong
C. Sugar tong
D. Soup ladle

6
4. What is the term that refers to knives?
A. Cutlery
B. Flatware
C. Glassware
D. Serving utensil

5. Which knife is small and used as butter spreader?

A. Butter knife
B. Butter server
C. Cheese knife
D. Steak knife

6. Which of these is used as container for hot dish in a buffet?

A. Chafing dish
B. Platter
C. Soup bowl
D. Soup boat

7. What is another term for water container that is used for serving?
A. Coffee pot
B. Glass
C. Pitcher
D. Water pot

8. Which is NOT an example of dinnerware?

A. Cup and saucer
B. Plates
C. Soup bowl
D. Soup ladle

9. Which of these is a consideration in choosing dinnerware?

A. Attractiveness
B. Durability
C. Versatility of use
D. All of the above

10. What is the best shape of plate to stack?

A. Diagonal
B. Hexagonal
C. Round
D. Square

7
 PREPARE SERVICE STATION AND EQUIPMENT
TABLEWARE – are the dishes or dishware used for setting a table, serving food
and dining. It includes cutlery, glassware, serving dishes and other
items for practical as well as decorative purposes. (Wikipedia)

FLATWARE – cutlery includes any hand implement used in preparing, serving

and specially eating food in Western culture. (Wikipedia)
- They are spoons, forks and serving implements used at the
table.
- In American usage knives are generally included.
(Flatware/Britannica)

FORKS
• Dinner Forks – the largest of the forks used in place setting.
• Fish Fork – a four tined fork used in eating fish.
• Dessert or Salad fork – a four-pronged shorthanded fork with broad tines
which is used to eat salad or dessert.
• Seafood /oyster/cocktail fish fork - a smaller long handled three-
pronged fork, the purpose of which is to spear food.
• Snail/escargot fork - used for eating snails or escargot.

SPOONS
1. Serving spoon - used for serving, larger than a tablespoon and has a long
handle.
2. Dinner spoon - a spoon with an oval bowl used for luncheons and dinner.
3. Relish spoon - a small, usually pierced spoon used for serving relish, olive,
and pickles.
4. Iced teaspoon - a long-handled teaspoon used for drinks served in a tall
glass, such as iced tea.
5. Bouillon spoon - used for bouillon soup.
6. Cream soup spoon - used for thick and cream soup.
7. Teaspoon - commonly used for tea or coffee but can also be used for eating
dessert.
8. Demitasse spoon - a very tiny spoon used in serving demitasse coffee.
9. Cereal spoon - large spoon like a dessert spoon.
10. Ice cream spoon - used for serving ice cream, also known as ice cream
scoop.

8
 HTB1b739HpXXXXb2XVXXq6xXFXXXn.jpg (1000×531) (alicdn.com)

CUTLERY - refers to knives and other cutlery implements.

1. Dinner knife - a knife with either straight or serrated blade with a broad
and rounded tip used for luncheons and dinners.
2. Steak knife - a knife with a serrated blade and a pointed tip used for
steaks.
3. Fish knife - a knife with a broad blade, which is used when fish is served.
4. Butter knife - or spreader, is a small blunt knife used for butter.
5. Butter server - a small broad spatula, bigger than the spreader used for
serving butter.
6. Dessert knife - used for eating dessert.
7. Pastry or pie server - a short-handled elongated and leaf shaped spatula,
used for serving cakes and pastries.
8. Cheese knife - used for cutting cheese.

Serving Utensils
1. Escargot tong - a holder used for eating snails.
2. Soup ladle - a large deep spoon with a long handle that is used for serving
liquids and soup.
3. Gravy ladle - a small bowl with a long handle used for serving gravies and
sauces.
4. Sugar tong - a small tong used for serving sugar cubes.
5. Iced tong - a tong with a rounded bowl and short prongs used to pick up
cubes of ice.

9
GLASSWARE – consist of objects made of glass, such as bowls, drinking
containers and ornaments.
➢ It is used to serve water, cocktails, beer, liquor, wine, coffee, tea
and other beverages.

397551_fpx.tif (328×400) (macys.com)

HOLLOWWARE - vessels or serving dishes and accessories, which are made

usually of silver that are hollow or concave.
.
1. Dinner plate – is a plate on which a large meal is served. It is used in
serving main course at all meals, formal or informal.
2. Luncheon plate – size is in between the dinner plate and salad plate and
is used at a luncheon when one is eating smaller portions or more classic
lunch food such as sandwich.
3. Salad plate – a small plate used chiefly for serving an individual portion
of salad.
4. Bread plate – is a small plate for bread that you eat along with your main
meal.
5. Soup plate – a deep plate usually having a wide rim and used for serving
soup.
6. Cup and saucer –it is a standard practice to serve coffee with a saucer, for
reasons like convenience and neatness.
10
 7. Pitcher - water container.
8. Coffee pot - container for brewed coffee.
9. Tea pot - a deep round dish, which is used for serving tea.
10. Sauce boat - a container for serving sauces.

Miscellaneous:

1. Silver food cover- a cover for a dish easily removed when it is about to be
served.
2. Candelabra - an ornament branched candlestick holder for more than one
candle or lamp.
3. Chafing dish - a container for hot dishes in a buffet.
4. Salt and pepper shaker - a container of salt and pepper.
5. Silver oval platters - used as containers for serving food in the buffet.

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USES AND CARE OF DIFFERENT TYPES OF TABLEWARE

1. Serve ware – It is used for serving. These are serving bowls, platters, gravy
boats, salad bowls, dessert bowls, casseroles, soup pots, tea pots and any
other dishes that are used to bring food to the table falls under this
category. A serving spoon, ladle, pair of tongs or other utensils also comes
under this category. Containers used for serving drinks, such as pitchers
or carafes are also classified as serve ware.
• Do not wash delicate hand-painted, gold or silver-rimmed or antique
bowls and dinner wares in the dishwasher.
• Rinse and scrape residue before washing.
• Drain serve ware before storing.

2. Dinnerware – It is used to serve individual portions during a meal.

Dinnerware consists of a variety of dishes, ranging from the basic plate
and bowl to more specialized pieces that are used for specific purposes. It
is also known as Chinaware or crockery and is usually made up of ceramic.
• To make short cleaning, remove food residue quickly as much as
possible to prevent from sticking.
• Scrape dishes with rubber scraper or plastic brush to prevent
scratches.
• Drain them in dish drainer/rack before storing.

3. Flatware – Flatware includes items such as cutlery and hence is

considered the most important type of tableware. They are also known as
silverware, which consists of spoons, forks, and knives. They may vary in
size and shape depending on the variety.
• Always wash gold-plate flatware by hand and buff to bring up the
shine and prevent water spots.
• Sterling silver and silver-plate flatware may be wash in dishwasher.
• Rub with a soft cloth with sprinkled Olive oil to clean flatware then
use second cloth to buff.
• Store them in rolls, bags or cases made with special tarnish-
resistant cloth.

4. Beverageware – is used to describe any item that can be drunk from. Mugs,
cups and glasses come under this category.
• Rinse cups before residues have a chance to stain them.
• Use rubber sink mat or plastic dish pan when washing glass wares.
• Use soft brush to remove dirt from crevices.
12
 • Allow glassware to drip-dry upside down or polish with soft cloth.

https://home.howstuffworks.com

Factors to be considered in choosing plate ware/dinnerware:

• Durability
• Attractiveness in color, size, and shape of each piece
• Suitability
• Possibility of replacements or availability
• Versatility to use.
• Workmanship
• Design in relation to the style of service
• Type of material in relation to one’s requirements.
• Price

Other consideration:
• The cup should fit firmly in the saucer; its handle should be large enough
for easy grasp.
• Plates that are round are easier to stack than square or free form ones.
• Flatware with heavily embossed patterns collect dust and dirt in the
grooves and may need frequent cleaning with a brush.
• There is an advantage in buying products individually or by open stock.
Sets have a harder possibility of individual piece replacement.

POST-TEST:

I. DIRECTIONS: Identify the pictures of table ware in the box and

write the uses of it.

Example:
Table USES
Appoinment

Used to eat main course for

DINNER SPOON luncheon and dinner.

13
1.

2.

3.

4.

5.

6.

7.

14
8.

Size- 10 5/8”
9.

10.

Pictures are powered by Bing.com-Creative Commons from unknown source

15
 NAME: ___________________________________________ Date: ______________
GRADE & SECTION ____________________________ Teacher: _____________

MODULE IN FOOD AND BEVERAGE SERVICES NC II

GRADE 11
Third Quarter
Week 3

MOST ESSENTIAL LEARNING COMPETENCY

• Set-up Tables in the Dining Areas
(TVL_HEFBS9-12AS-Ie-f-3)

OBJECTIVES
1. Set table according to the standards of the food serv ice
establishment.
2. Set covers correctly according to the predetermined menu.

PRE-TEST
DIRECTIONS: Read and analyze the statement below. Choose the letter of the
best answer. Write the chosen letter on a separate sheet of paper.

1. Which of these shows balance and uniformity?

A. Ironed linen.
B. Tea goes to sugar.
C. There are no wobbly chairs.
D. Cutleries are arranged in equidistant from the edge.

2. Which color of linen is preferable and can match any designs of China wares?
A. Blue C. White
B. Red D. Yellow

3. Which table appointment is set at the left of the dinner plate?

A. Fork
B. Knife
C. Spoon
D. Soup spoon

16
4. How many knives can be placed in a cover if more than one is needed?
A. 2 C. 4
B. 3 D. 5

5. Which of these shows orderliness in table setting?

A. Set-up is presentable.
B. Checking of cracked and chips glassware.
C. Place the glass on the upper right.
D. Setting of placemats when tablecloth is not available.

6. Aside from placing the table napkin at the center of the dinner plate, where
else can we place it?
A. at right side
B. at the top of the glass
C. at the left side before the fork
D. Placed anywhere you want.

7. Which of these should not be set in formal dinner?

A. Demitasse
B. Knife
C. Mug
D. Spoon

8. Which of these shows cleanliness in table set-up?

A. Utensils are set on the table.
B. Appropriate color combinations are used.
C. Cutleries has no damaged and not distorted.
D. There is even spacing between chairs and covers.

9. Which of the following tablecloth is the best to use?

A. Cotton
B. Damask
C. Linen
D. Gina silk

10. Where should you place the water goblet in a table set-up?
A. at the left side of the plate
B. at the right side of the knife
C. at the upper left side of the fork
D. at the upper right side of the knife
17
STANDARD TABLE SET-UP
1. COMPLETENESS
• All needed utensils such as tableware, glasses and other equipment are
set on the table prior serving orders.
• Coffee or tea must go with sugar and milk/creamer.
• Place mats are set up when the table is not covered with a tablecloth.
• Any required conditions are set up before services.
• Client requirements as stated in the event order are available and
properly installed before the start of the function.

2. CLEANLINESS AND CONDITION OF EQUIPMENT

• All pre-set equipment must be immaculately clean, sanitized, wiped
dry, and free of spots or watermarks.
• There are no wobbly tables and chairs.
• There are no chipped, cracked, or stained glassware.
• No damaged, broken, or distorted cutleries are set up on the table.
• Linen is fresh, clean, and ironed, without holes, spots, or stains and
without odor.

3. BALANCE AND UNIFORMITY

• There is even spacing between chairs and covers.
• Cutleries are spaced at least 1⁄2 inch from the edge.
• For the same order of drink or food, set up the same glass and cutleries
in all tables.
• Cutleries are aligned properly equidistant from the edge.

4. ORDER
• All service equipment is placed on the appropriate side of the cover.
• Glasses, cups with saucers, spoons, knife, and cocktail forks replace
on the right side.
• Forks and side dishes are placed on the left side except for the cocktail
fork.
• Folded napkins are placed on the left side under neath the fork.
• Water glasses are set up on the right side, about an inch on top of the
dinner knife.
• Required condiments and flower vases are placed at the center of the
table.
• The cutleries are arranged in proper sequence following the order by
which each course will be served.

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 5. AESTHETIC APPEAL
• The whole setup looks presentable.
• Presidential and buffet tables are skirted for banquet functions.
• Appropriate color combinations are used.
• No eyes or such dirty linens, stacks extra tables and chairs, are seen
in the dining area.
• Appropriate centerpiece and other decors are used.

TIMELINESS
Set-up is completed on time at least 30 minutes prior to the start of the
opening or banquet functions.

TABLE SETTING
Table setting refers to the way a table is set with tableware for serving and
eating. The arrangement for a single diner is called a place setting.

BASIC TABLE SETTING

Informal+Place+Setting.jpg (404×317) (bp.blogspot.com)

19
Basic rules for laying the tables:

1. Table Linens - must be laid properly. A white cloth is preferred but not
mandatory. The only rule is to make sure that linen patterns and China
patterns do not clash.

2. Chargers/dinner plates - should be placed on the table first. Chargers

are decorative elements that are placed under the plates to add color or
texture to the table. Each plate should be set at the center of the place
setting. The rest of the components used to set a formal table will be set
with the dinner plate in mind. If a charger is used, soup and melon bowls
will be placed on top. The charger will generally be removed just before the
main course.

3. Napkins - Linen napkins should be folded elegantly and placed at the

center of the dinner plate.

4. Silverware- is to be placed in order of use. In other words, the diner will

start at the end and work his way in. The first course will use silverware
farthest from the dinner plate, while the last course will utilize the
silverware closet. Place all silverware an inch from the table’s edge.

5. Knives - Set knives on the table to the right of the dinner plate. Only one
knife is used in cutting meat. However, up to three knives can be placed
on the table in order of use. Blades should face inward towards the table
setting.

6. Forks- are to be set to the left of the dinner plate in order of use. There are
usually three: one for seafood, another one for the main course, and one
for the salad. When dining formally, salads are generally served at the end
of the meal. Cocktail forks are placed on the right side.

7. Spoons - are set to the right of the knives in order of use. If there is a
melon course, the spoon will be set closest to the plate with the soup spoon
on the end. If there is a dessert spoon, it will be set above the plate. Coffee
spoons are set on the saucer when time for desserts.

8. Glasses- are set above the plate to the right in order of use. From left to
right: water glass, red wine glass, white wine glass, and champagne flute.

20
 9. Dessert - plates and coffee or teacups will be set out after dinner. If a fork
is to be used with dessert, it will be placed on the dessert plate. A dessert
spoon should be placed above the dinner late. Coffee spoon be placed on
the saucer. Coffee or tea mugs are not used in a formal dinner.

Points to remember when laying a table:

1. The table on which a tablecloth will be spread should be first covered with
a baize base cloth for the following reasons:
a. To protect the dinner’s wrists and elbow from the table’s sharp
edges.
b. To keep the tablecloth firmly in place.
c. To protect the surface of the table and prevent the rattling of
crockery and cutlery.
d. To absorb moisture in case liquid spills on the table

2. Based on the size of the table, appropriate linen should be used. The
central fold of the tablecloth should be in the middle of the table and all
the four edges should just brush the seats of the chairs. Soiled or torn
linen should not be used. Three types of tablecloths namely cotton, linen
and damask are used. Of these, damask is the best.

3. If a bud base is used as a central decorative piece, it should not be very

large or tall as it might obstruct the view of guests sitting opposite each
other.

4. Each cover should be well-balanced. A cover is the space required on a

table for laying cutlery, crockery, glassware, and linen for one person to
partake of a meal.

5. Only the required cutlery, crockery, and glassware should be placed on

the table.

6. Cutlery should always be laid from the inside to the outside of the cover,
since they are always used from outside to inside.

7. Knives and soup spoons should be placed on the right-hand side of a

cover, while forks should be placed on the left-hand side. Dessert spoons
and forks should be placed on top of the cover. The side knife should be
placed on a quarter plate and kept on the left side of the cover. The cutting
edge of all knives should be faced to the left.

21
 8. Water goblets should be kept to the right of the cover at the top of the large
knife.

POST TEST

DIRECTIONS: Draw a cover inside the box. Label each table appointment you
are going to place. Apply the basic rules for laying the table.

22
 MODULE IN FOOD AND BEVERAGE SERVICES NC II
GRADE 11
First Quarter
Week 4

MOST ESSENTIAL LEARNING COMPETENCY

• Set-up Tables in the Dining Areas

OBJECTIVES
1. Discuss the factors that causes breakage and proper storing of
tableware.
2. Demonstrate table napkin folding and table skirting.

PRE-TEST

DIRECTIONS: Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.

1. Which of these causes thermal shock?

A. Never put cold water in a hot glass.
B. Never put hot water in a chilled glass.
C. Put hot water in a glass that is not hot resistant.
D. Allowing cold bowl to warm up at room temperature before heating.

2. Which of this is a result of object-to-object contact?

A. Cutleries in the glass.
B. Overloaded bus pans.
C. Stacking dishes too high.
D. All of the above

3. How do we rack the dishes?

A. according to color C. according to shape
B. according to number D. according to size

23
4. What is the right way of stacking the cups?
A. Place cups sideways.
B. Do not invert cups to protect the rim.
C. Invert cups before placing into the rack.
D. Place cups into the rack in any way you want.

5. Which is NOT a kind of napkin folding?

A. Candle C. Goblet fan
B. Fringe D. Rose

6. Which of these is a box pleat table skirting?

A. B.

C. D.

7. Which tool is good for scarping left over foods in plates?

A. cloth
B. rubber brush
C. sandpaper
D. steel wool

8. What is the behavior of attendant is considered a factor that causes

breakage?
A. Alertness
B. Attentiveness
C. Courteous
D. Inattentiveness

9. Susie spilled water on the floor. She ignored it because she was in a hurry
bussing the table. Suddenly, one of the waiters slipped on the floor and drop
the tray with stacked glasses. What factor that causes breakage is this?
A. Environmental Factor
B. Inattentiveness
C. Mechanical Impact
D. Thermal Shock
3

24
10. Blakey is about to bus the wine glasses. He wants to make sure that he will
do it right. Which of these trays is the right one to use?
A. Bar tray
B. Oval tray
C. Rectangular tray
D. Trolley

FACTORS THAT CAUSE BREAKAGE:

1. Mechanical Impact
This results from an object-to-object contact. To avoid mechanical
impact, observe the following rules:
• Do not stack dishes too high
• Avoid handling glasses in bouquet (holding several pieces in one hand
at the same time)
• Never put cutleries into glasses
• Do not overload bus pans.
• Do not dump glasses into sinks

2. Thermal Shock
It is abrupt exposure of breakable equipment such as crystal glasses,
Chinaware’s, from sudden change in temperature, resulting in cracks or
breakage. To avoid thermal shock, observe the following:
• Never put hot water in chilled or cold glass and vice versa
• Allow chilled or cold bowl, China, or glass to warm up at room
temperature before heating them in a microwave oven.
• Never put hot water in any glass or container that is not heat resistant.

3. Improper handling and misuse of equipment

It is the use of equipment for other purposes than what it is intended
for. Among the malpractices that should be avoided include:
• Scooping ice with a glass. An appropriate ice scooper must be used.
• Using knives for opening cans. The can opener must be used for such
purpose.

4. Improper racking and stacking of glasses and tableware.

Especially those of different sizes and shapes. Some precautionary
measure:
• Instead of stacking glasses, place them in appropriate racks to prevent
mechanical impact.
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 • Stack tableware using the decoy system.
• Tableware of the same kind and size should be stacked together for and
even stacking. Otherwise, they become vulnerable to breakage.

5. Inattentiveness or absent-minded
They occur when service personnel are absent-minded or inattentive
while executing service especially when they are carrying heavy trays and
breakable equipment.

6. Improper bussing
Busboys and waiters must observe the following:
• Make sure that the trays or bus pans are not overloaded.
• Observe the 3S in bussing: Scrape, Stack, Segregate
• Use appropriate trays such as bar tray with a cork for bar items,
rectangular or oval tray for chinaware, etc.
• Place trays in well-balanced position, with heavy items placed at the
center.
• Carry trays, supporting it using the palm rather than fingers.
• Make sure that bottom of the trays is clean and free from oil and dirt

7. Environmental Factors
The following measures must be observed:
• Make sure that the floor is not either wet or slippery. Food, water,
beverages that spill on the floor must be cleared immediately.
• Any broken tile must be immediately repaired as it can cause falls or
accidents.
• Use doors that open both ways and with a glass panel to see people
coming in and out of the door.
• Check for other safety hazards and take corrective action to prevent
accidents and injuries.

Proper Storage of Tableware

1. Clean and wipe dry all equipment before storing them
2. In sorting
• Scrape all left over by hand or with rubber brush
• Sort dishes according to size
• Stack dishes in separate pile
• Invert cups and saucer when placing them in racks
• Pre-soak silverwares, glass cream servers, and warm servers

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 3. In racking
• Rack dishes according to size
• Do not overcrowd dishes. Overcrowding results in poor cleaning and
increases the possibility of breakage.
• Rack silverware in special containers with their handles down. Avoid
stacking too much. The ideal is 15 pieces per compartment.
• Stack trays evenly and wash them separately.

Napkin folding
A folded napkin is placed on the table for the guest’s use to contribute to
the presentation of the cover and the whole dining environment. The way in
which the napkin is presented depends on the type of establishment and the
type of service.
It is an advantage if napkin folds are kept simple, as less handling is
involved. However, some establishments require more elaborate folds for
aesthetic reasons.

DIFFERENT KINDS OF SKIRTING

1. Gathered or Shirred
2. Box Pleat
3. French Box Pleat
4. Plastic
5. Fringe
6. Swag
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 7. Knife pleat
8. Diamond

POST-TEST

DIRECTIONS: Analyze the statement in Column A and identify which

precautionary measures should be observed to prevent the
causes of breakage in Column B. You can choose the letter
more than once.

COLUMN A COLUMN B
1. Trays are place in a well-balanced A. Thermal Shock
position.
B. Inattentiveness
2. Using decoy system in stacking
tableware. C. Environmental Factor

3. Scrape, Stack, Segregate D. Mechanical Impact

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4. Doors open in both ways with E. Improper Bussing
glass windows.
F. Improper handling and misuse of
5. Use palm in carrying tray. equipment

6. When opening can goods never use G. Improper stacking and racking
knife.

7. Do not dump glasses into sink.

8. Never put hot water in a cold glass.

9. Repair any broken tile

immediately.

10. An appropriate ice scooper must

be used.

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 30
PRE-TEST POST-TEST
1. C 1. CUP AND SAUCER
2. D 2. BUTTER KNIFE
3. C 3. SOUP PLATE/ BOWL
4. A 4. SALT AND PEPPER SHAKER
5. A 5. PITCHER
6. A 6. ESCARGOT FORK
7. C 7. SOUP LADLE
8. D 8. DINNER PLATE
9. D 9. BEVERAGE WARE
10. C 10. CHAFING DISH
Week 2
PRE-TEST POST-TEST
1. T 1. T
2. F 2. RECEPTIONIST
3. T 3. 3 RINGS
4. T 4. T
5. T 5. T
6. F 6. T
7. T 7. T
8. T 8. PARTY
9. F 9. T
10. T 10. T
Week 1
ANSWER KEY
• Tip: use a luncheon plate at dinner/kitchn, www.thekitchn.com
• The Collins Dictionary, www.collinsdictionary.com
• How to Clean Servingware, https://home.howstuffworks.com
City, pp. 6-145
• Arcos, C.M., et.al. Food and Beverage Services Manual, DepEd, Quezon
REFERENCES:
 31
Pre-Test Post-Test
1. C 1. E
2. D 2. G
3. D 3. E
4. C 4. C
5. B 5. E
6. A 6. F
7. B 7. D
8. D 8. A
9. A 9. C
10. A 10. F
Week 4
PRE-TEST
1. D
2. C
3. A
4. B
5. C
6. C
7. C
8. C
9. B
10. D
Week 3
WEEK 1 - WEK 4

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