PROVIDE LINK BETWEEN KITCHEN AND LIASON

Sector: PROCESSED FOOD AND BEVERAGE

Qualification Title: FOOD AND BEVERAGE SERVICES NC II

Unit of Competency: Provide Link Between Kitchen and Service
Area

Module Title: Providing Link Between Kitchen and
Service Area

Technical Education and Skills Development Authority

CAPELLAN INSTITUTE OF TECHNOLOGY

San Pablo City Branch

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and
Beverage NC II Narciso Page 2 of 33
Developed by:

Ramael C. CIT-SPC
Revision # 01
Narciso

HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIALS

Welcome!

The unit of competency, “Provide Link Between Kitchen and Service Areas”,
contains the knowledge, skills and attitude required for applying providing
link between kitchen and service areas. It is one of the CORE competencies
of FOOD AND BEVERAGE SERVICES NC II.

The module, Providing Link Between Kitchen and Service Areas, contains
training materials and activities related to liaising between kitchen and
service areas and cleaning and clearing food and service for you to complete.

In this module, you are required to go through a series of learning activities
in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and
perform the activities on your own. If you have you have questions, do not
hesitate to ask for assistance from your facilitator.

Remember to:

 Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.

 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.

 Submit outputs of the Task Sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the Institutional Competency Evaluation. When
you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.

A Certificate of Achievement will be awarded to you after passing the
evaluation.

FOOD AND BEVERAGE SERVICES NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Provide link between Providing link between

1. kitchen and service kitchen and servTiRceS512316
areas areas

Provide food and dAepvpellyoipnmg penrotgarpapmrToRaSch512317
2. beverage service

3. Provide room service Providing room seTrRviSc5e12318

Develop and update Developing and
4. food and beverage updating food andTRS512321
beverage knowledge
knowledge

MODULE CONTENT

UNIT OF COMPETENCY Provide link between kitchen and service
MODULE TITLE areas

Providing link between kitchen and service
areas

MODULE DESCRIPTOR:

This unit deals with knowledge, skills and attitude in liaising between
kitchen and service areas, cleaning and clearing food service areas.

NOMINAL DURATION: 50 Hours

LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

1. Liaise between kitchen and service areas
2. Clean and clear food service area

ASSESSMENT CRITERIA:

1. Kitchen service points were attended to and monitored to ensure
prompt pick up for food items based on establishment policy.

2. Quality of food was checked in accordance with establishment
standards.

3. Service ware was checked for chips, marks, spills, and drips.

4. Plates and/or trays are carried out safely.
5. Food is transferred and placed promptly at the appropriate service

point in accordance with safety requirements.
6. Colleagues were advised promptly regarding readiness of items for

service.
7. Traditional items required from the kitchen were identified through

monitoring of service areas and consultation with other service
colleagues.
8. Used items were properly removed from service areas and safely
transferred to the appropriate location for cleaning.
9. Leftover food and disposables are disposed of in accordance with
hygiene regulations.

LEARNING OUTCOME NO. 1 LIAISE BETWEEN KITCHEN AND
SERVICE AREA

CONTENTS:

1. Workflow structures within a food and beverage service location
2. Communication and interpersonal skill
3. Roles and responsibilities in the food service team

ASSESSMENT CRITERIA:

1. Kitchen service points were attended to and monitored to ensure
prompt pick up for food items based on establishment policy

2. Quality of food was checked in accordance with establishment
standards

3. Service ware was checked for chips, marks, spills, and drips
4. Plates and/or trays are carried out safely
5. Food is transferred and placed promptly at the appropriate service

point in accordance with safety requirements
6. Colleagues were advised promptly regarding readiness of items for

service
7. Traditional items required from the kitchen were identified through

monitoring of service areas and consultation with other service
colleagues

CONDITIONS:

The students/trainees must be provided with the following:

 Table and chairs
 Dinner fork
 Table cloth
 Table napkin
 Teaspoon
 Glasswares
 Condiment
 Water goblet

 Sugar bowl / creamer
 Cup and saucer
 Flower arrangement (fresh/artificial)
 Dinner knife
 Ashtray
 Tray
 Plates
 Linens
 Service wares

ASSESSMENT METHODS:

 Written / Oral Examination
 Performance Test

Learning Experiences

Learning Outcome 1

PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREA

Learning Activities Special Instructions

1. Read Information Sheet 1.1-1 on Compare answers with Answer Key
Workflow Structures Within A 1.1-1. You must answer all
Food And Beverage Service questions correctly before proceeding
Location to the next activity.

2. Answer Self-Check 1.1-1

3. Read Information Sheet 1.1-2 Compare answers with Answer Key
Communication And 1.1-2
Interpersonal Skill

4. Answer Self-Check 1.1-2.

5. Read Information Sheet 1.1-3 on
Roles and Responsibilities in the
Food Service Team

6. Perform Task Sheet 1.1-3 Task Sheet will help you practice
your skills.

You may refer to Information Sheets
1.1-3

The Performance Criteria checklist
will guide and help you evaluate your
work as you are practicing your skill.

Evaluate your work using the
criteria. When you are ready, present
your work to your trainer for final
evaluation and recording.

If you have questions about the task,
please ask your trainer.

Information Sheet No. 1.1-1
Workflow Structures Within A Food And Beverage Service

Location

Learning Objectives:

After reading is INFORMATION SHEET, YOU MUST be able to:
1. Identify the workflow structures within a food and beverage location.
2. Understand the function of each of the structure component in an

organization.

Every component in an organization plays a vital role, and performs specific
function to make the operation run smoothly. The succeeding lesson
explains the structure of the organization and its duties and responsibilities.

Structure of the Organization

An organization then establishes a structure. An organization is a frame
work that establishes the relationships between jobs position as well as
establishes the channel of communication. Such structures are explained
graphically in an organizational chart.

Top Manager
Manager

Junior Manager
Supervisors

Operation Staf

Top Manager- Is responsible for the long term and respective plans (5-10
years), funding and strategic objectives of the organization. They would be
typically the Owner, the Directory of the Company.

Manager- Are responsible for the effective utilization of the traditional
resources of men (human resources) materials (operating supplies), money
(budget and finances) and machines (service equipment) etc., to achieve
organizational goals.

Junior Manager- Lead specific functions in an operation like, the Food and
Beverage Manager, Front-Office Manager, Chef, Executive Housekeeper etc.
They make the annual plan 1year for their respective department.

Supervisors-Are the link between the management and the operation staff
at the floor level, to ensure that the resources allocated are effectively
utilized. They are the face of the management to the guest who recognizes
him/her as the team leader.

Operations Staff-Are the front line performers of the operations and rely
heavily on technical and customer service skills. They would typically be the
servers, kitchen cooks, utility worker etc.

Conceptual Technical/
Customer Skills

Administrative

Management Supervisory Operation Staff

SELF-CHECK NO. 1.1-1

QUESTIONS

Let us check your mastery.
A. Draw the Structure of Organization

B. Give the duties of the following
1. Top Management-
2. Manager
3. Junior Manager
4. Supervisors
5. Operations Staff

ANSWER KEY NO. 1.1-1

A. Draw the Structure of Organization
Top Manager
Manager

Junior Manager
Supervisors

Operation Staf

C. Give the duties of the following
Top Manager- Is responsible for the long term and respective plans
(5-10 years), funding and strategic objectives of the organization.
They would be typically the Owner, the Directory of the Company.
Manager- Are responsible for the effective utilization of the
traditional resources of men (human resources) materials
(operating supplies), money (budget and finances) and machines
(service equipment) etc., to achieve organizational goals.

Junior Manager- Lead specific functions in an operation like, the
Food and Beverage Manager, Front-Office Manager, Chef, Executive
Housekeeper etc. They make the annual plan 1year for their
respective department.

Supervisors- Are the link between the management and the
operation staff at the floor level, to ensure that the resources
allocated are effectively utilized. They are the face of the
management to the guest who recognizes him/her as the team
leader.

Operations Staff- Are the front line performers of the operations
and rely heavily on technical and customer service skills. They
would typically be the servers, kitchen cooks, utility worker etc.

INFORMATION SHEET NO. 1.1-2
Communication End Interpersonal Skill

Learning Objectives:

After reading is INFORMATION SHEET, YOU MUST be able to:
1. Understand the importance of communication and interpersonal skills

in food and beverage servicing
2. Use communication and interpersonal skills in dealing with customers

In the field and food and beverage servicing and in other service concern
business, communication and interpersonal skills are important an
important tool.

The succeeding lesson will discuss how these tools will be put into good use.

Key to Excellent Job Performance

1. The joy of serving people. The benefits of service are many. People

are giving business those who have better service. A good service
gets better paycheck and tips. It ensures repeat customers. Service is
the cutting edge.

2. A cheerful attitude is an asset. It is infectious and spreads cheer and
goodwill to others. It fosters a pleasant and tension-free workplace.

3. Cooperation is vital in team performance. Unless one does not
cooperate with they will not cooperate with you.

4. Pride in one’s work brings excellence. There is a difference between
doing routine work and doing work with an aim to make a difference.
Service can be done with showmanship, sincerity and enthusiasm.

5. Initiative is a valued competency in today’s world. The only way to
beat competition is to innovate and bring in new ideas. Each food
service professional must always look for new ideas and introduce
them.

6. Salesmanship is a vital job requirement to motivate the guest
“suggestive selling”.

7. Honesty is a precious attribute. There are many temptations in a
food service operation. There are opportunities for theft of property,
misleading guest with information, giving secrets to competition etc.
Organization values and reward employees who are upright and
truthful.

8. Be a good example to others.

9. Improve your skills and training to avoid mistakes that may be
viewed as indiscipline.

10. Act professionally at work by being businesslike in actions and
conversation.

TASK SHEET 1. 1-2
Title: Greet and communicate with the guest
Performance Objective: Give the information on communication and
Interpersonal skills on how to greet and communicate with the guest
following stand format and guidelines.
Supplies/Materials: Table and chairs, reservation book
Equipment:
Steps/Procedures:

1. Open the door.
2. Greet the guest “Good morning welcome to XYZ Restaurant”
3. Ask them if they have a table reservation
4. Assist the guest to its respective table.
5. Be a good example to others pull the chairs to the ladies and

kids.
6. Wear your smile.

Assessment Method: Observation

Performance Criteria Checklist 1.1-2

CRITERIA YES NO
1. Did the waiter/steward open the door for the guest?

2. Did the waiter/steward greet with cheerful attitude?

3. Did the waiter/ steward check the reservation book?

4. Did the waiter/steward assist the guest to its respective
table?

5. Did the waiter/steward pull the chairs for the ladies
and kids?

6. Did the waiter/steward wear his/her smile always?

INFORMATION SHEET NO. 1.1-3
Roles and Responsibilities in the Food Service Team

Learning Objectives:

After reading is INFORMATION SHEET, YOU MUST be able to:

1. Identify functions, duties and responsibilities of food and beverage
service manager.

2. Identify functions, duties and responsibilities of head waiter/outlet
supervisor.

3. Identify functions, duties and responsibilities of captain waiter.
4. Identify functions, duties and responsibilities of receptionist.
5. Identify functions, duties and responsibilities of waiter.
6. Identify functions, duties and responsibilities of busboy
7. Identify functions, duties and responsibilities of bartender
8. Identify functions, duties and responsibilities of bar boy.

A food service team is composed of the following: service manager; head
waiter/outlet supervisor; captain waiter; receptionist; waiter; busboy;
bartender; and bar boy. Each has its own duties and responsibility to play
in the team.

The following lesson will discuss the functions, duties and responsibilities of
each team member.

Roles and responsibilities in the food service team

1. Food and Beverage Service Manager

Basic Function: Plans, organizes, directs and controls the delivery of
service in all outlets, guestrooms and banquet and sees to it that
policies and standard are complied with.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 18 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

Duties and Responsibilities:

 Planning and problem solving
1. Prepares sales forecast based on sales history and market
trends.
2. Identifies operating requirements and prepares operations
budget in close consultation with the outlet supervisor.
3. Designs and implements promotional programs and
strategies to meet performance target.
4. Keeps records of daily sales, analyzes variances, take
appropriate measure to meet the forecast.
5. Supervises the documentation of consumption of supplies
and materials, notes down and analyzes variance against
budget, takes corrective action on excessive consumption.
6. Keeps records of critical incidents in all dining outlets,
analyzes problems and takes remedial action.
7. Calls for the president over operational meeting with outlet
supervisors to discuss and resolve operational problems.

 Organizing the work
1. Establishing/review existing policies and procedure on
service and on operations, recommends changes or new
policies as maybe deemed necessary to improve the
operations;
2. Prepare works schedule of key personnel, delegates side
duties and special assignment.

 Directing, Monitoring, and Coordinating
1. Monitors and check the performance of all outlet against
target, takes note of variances.
2. Monitors the service in all dining outlets, makes spots
checks and calls the attention of the headwaiter and
captain waiter for noted deviations from standards.
3. Monitoring the use and safekeeping of all supplies and
equipment, takes notes of losses, breakages and damage to
equipment and takes appropriate action.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 19 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

4. Check the availability of operational requirements and par
stock, initiates requisition as needed.

5. Check banquet booking and delivery of service.
6. Check set-up dinning and function rooms, ensure the client

requirements are available and in good condition.
7. Attends to staff concern and problem, build morale and

teamwork in his/her department.
8. Provides coaching and guidance to the head waiter and

captain waiters in the exercise of their function.
9. Conducts job orientation to new employees.
10. Closely coordinates with the Chef regarding new menus,

slow moving items, problems and complaints on the food as
well as client requirements for banquet functions.
11. Coordinate with other departments concerning the needs
of his department.
12. Prepares and submits to the superior the following
monthly report:

 Sales Report
 Consumption Report
 Inventory/Losses Report
 Critical Incidents Report-noted problems, Complaints

etc.
 Other Report and Documents required by

management.

 Controlling
1. Conducts preliminary investigation on report misconduct of
staff As well as discrepancies in transaction and submit
reports to superior.
2. Conducts corrective interview and takes disciplinary action
against earing employees.
3. Executes performance appraisal of supervisors and
conducts appraisal review.
4. Prepare and submits misconduct report on report on
reported infraction of staff.
5. Ensure that all control policies and procedure are strictly
observed in his/her department.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 20 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

 Guest Relation
1. Takes effort to build customer goodwill, checks their
satisfaction, welcomes and entertains them, solicits
feedback regarding the food and service
2. Attends to customer inquires, complaints and request.

2. Headwaiter or Outlet Supervisors

Basic Function: Oversees food and beverage operations in his
assigned outlet, ensures that service is carried out in accordance with
prescribed standards and policies.

Duties and Responsibilities
1. Monitors the necessary preparations before the start
operations and sees to it that all needs supplies are
available and in good conditions.
2. Maintain par stock requirements. Makes requisition for
needed replacements.
3. Coordinates with the kitchen regarding out of stock items
and new promotions and disseminates said information to
all dining staff.
4. Conducts regular briefing and inspection among his/her
staff before the seat of operations.
5. Monitors the performance of his staff and sees to it that
they follow standard procedures and abide by existing
rules.
6. Receives greets and entertain customers, attends to their
needs, inquiries and complaints.
7. Prepares staff schedule, side duties and assignments.
8. Conducts weekly meeting with his/her staff discuss/resolve
operational problems.
9. Look after the set-up, appearance, and cleanliness of the
outlets.
10. Coordinates with other departments regarding the needs
and problems of the dinning outlets.
11. Supervises the safekeeping and inventory of the
equipment and supplies.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 21 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

12. Assist in talking the order and service whenever needed.
13. Attends to the settlement of the bills during banquet

function
14. Performs the other related duties as maybe assigned by

his superior.

3. Captain Waiter

Basic Function: oversees the set-up and delivery of service in his/her
assigned station.

Duties and Responsibilities
1. Conducts daily briefing and inspection among his staff.
2. Supervises mis-en-place preparation, checks availability of
par stack.
3. Oversees the set-up of the outlet and/or function rooms,
ensuring that client requirements are properly installed and
provided.
4. Monitors the daily of service as well as the clearing of
outlets and function rooms.
5. Closely coordinate with his/her superior regarding the
requirements and operational problems in his assigned
station.
6. Assists in order taking and service during peak hours.
7. Monitors the consumption and utilization of supplies and
takes measures to control losses and wasteful
consumption.
8. Supervises daily inventory and submits inventory report to
superior.
9. Prepares others and documents as required by
management.
10. Attends to the settlement of bill of banquet functions (if
assigned to banquet)
11. Trains and coaches staff on service procedure.
12. Conduct performance evaluation of subordinates and
trainees.
13. Conduct corrective interviews among erring personnel,
prepares misconduct report as needed.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 22 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

4. Receptionist

Basic Function: Welcome and greets customers at the entance and
escorts them to their tables.

Duties and Responsibilities
1. Receive guests, welcome and greets them and escorts them
to their assigned or chosen tables.
2. Attends to reservations and inquiries over the phone.
3. Informs service staff about the reservations and parties
scheduled for the day.
4. Maintain and fills logbooks/reservation book with the
necessary information and keeps all reservation signs in
place.
5. Oversees the neatness of the outlet, information
housekeeping if there is a need for cleaning.
6. Assists in preparation of mis-en-plece as well as in taking
orders.
7. Assists in the settlement of guest checks
8. Pushes the sale of menu items
9. Attends to guest inquires, requests and complaints
10. Performs other related duties as maybe assigned by
superior.

5. Waiter

Basic Function: Takes and serves food and beverage order according
to prescribed standards of service.

Duties and Responsibilities

1. Looks after the necessary preparations before the start of

operation:

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 23 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

o wipes/prepares the necessary containers, mis-en-
place, napkins, tray, cutleries, other supplies;

o refills salt and pepper, shakers and other condiments.
o Checks ad re-stocks service station and sees to it that

the par stock is maintained.
o Set-up the table and installs required facilities.
2. Studies the menu and familiarizes himself with the outlet’s
specialties as well as out of-stock items and undertakes
suggestive selling.
3. Takes and serves food and beverage orders
4. Places orders to the kitchen and picks up orders (in the
absence of a busboy).
5. Assists in welcoming and seating the guests.
6. Presents guest check, receives payments and remits the
same to the cashier.
7. Attends to guest inquiries, requests and complaints.
8. Clears table of spoiled dishes, dirt and trash (in the
absence of a busboy).
9. Performs side duties and other assignments given by his
superior.
6. Busboy

Basic Function: Dining room helper and runner

Duties and Responsibilities
1. Assists waiter in mis-en-place preparation and tables set-
up.
2. Serve bread and butter, coffee or tea
3. Places orders to the kitchen and picks up prepared orders.
4. Clears tables of soiled dishes, dirt and mess.
5. Changes soiled ashtray.
6. Fills and refills water goblet with water.
7. Does other errands in the dining room.
8. Performs other related duties as maybe assigned by
syperior

7. Bartender

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 24 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

Basic Function: Prepares/mixed alcoholic and non-alcoholic
beverages according to prescribed standards.

Duties and Responsibilities
1. Prepares or mixes drink following standard recipes.
2. Sets-up the bar.
3. Takes charge of the storage of beverages and bar supplies.
4. Makes report on beverages sales and spoilage.
5. Takes of inventory of beverages consumption as well as of
losses.
6. Sees to it that the bar is properly stocked, clean and well
maintained.
7. Attends to customer needs, requests and complaints at the
bar counter
8. Pushes the sale of wines and other beverages items:
9. Checks availability of the bar stocks and makes requisition
when needed.
10. Serves drinks from the bar counter.
11. Performs other related duties as maybe assigned by
superior.

8. Barboy

Basic Function: Acts as runner and helper in the bar.

Duties and Responsibilities
1. Assist the bartender in mis-en place preparation and bar
set-up.
2. Looks after the upkeep of the bar area.
3. Assist in clearing soiled glasses, empty bottles, other bar
items.
4. May assists in serving drinks to guests.
5. May assists bartender in mixing and preparing drinks.
6. Assist in the storage and safekeeping of bar stocks and
stocks.
7. Performs errand function for the bar.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 25 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

8. Performs other duties as maybe assigned by superior.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 26 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

SELF-CHECK NO. 1.1-3

QUESTIONS

Identify each given definition of the responsibilities of food and beverage
personnel. Write your answer on the blank before the given number.

______________1.His/her basic function is to oversee food and beverage
operations in his assigned outlet, ensures that service is carried out in
accordance with prescribed standards and policies.

______________ 2.His/her basic function acts as runner and helper in the
bar.
______________ 3. His/her basic function is to plans, organizes, directs and
controls the delivery of service in all outlets, guestrooms and banquet and
sees to it that policies and standard are complied with.
_______________ 4. His/her basic function is to prepares/mixed alcoholic and
non-alcoholic beverages according to prescribed standards.
________________ 5. His/her basic function is at dining room helper and
runner
________________6. His/her basic function is to takes and serves food and
beverage order according to prescribed standards of service.
________________ 7. His/her basic function is to welcome and greets
customers at the entrance and escorts them to their tables.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 27 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

ANSWER KEY NO. 1.1-3

1. Headwaiter or Outlet Supervisors
2. Barboy
3. Food and Beverage Service manager
4. Bartender
5. Busboy
6. Waiter
7. Receptionist

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 28 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

LEARNING OUTCOME NO. 2 CLEAN AND CLEAR FOOD
SERVICE ARIA

CONTENTS:

1. Grooming and Hygiene
2. Hygiene and Sanitation

ASSESSMENT CRITERIA:

1. Used items were properly removed from service areas and safely
transferred to the appropriate location for cleaning

2. Leftover food and disposables are disposed of in accordance with
hygiene regulations

CONDITIONS:
The students/trainees must be provided with the following:

 Table and chairs

 Dinner fork

 Table cloth

 Table napkin

 Teaspoon

 Glasswares

 Condiment

 Water goblet

 Sugar bowl / creamer

 Cup and saucer

 Flower arrangement (fresh/artificial)

 Dinner knife

 Ashtray

 Tray

 Plates

 Linens

 Service wares Date Document No.CIT-IT-02
Developed:
Food and Issued by:
Beverage NC II August 2013 Ramael C.
Page 29 of 33
Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

ASSESSMENT METHODS:

 Written / Oral Examination
 Performance Test

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 30 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

Learning Experiences

Learning Outcome 1

CLEAN AND CLEAR FOOD SERVICE ARIA

Learning Activities Special Instructions

1. Read Information Sheet 1.2-1 on Compare answers with Answer Key
Grooming and Hygiene 1.2-1. You must answer all
questions correctly before proceeding
2. Answer Self-Check 1.2-1 to the next activity.

3. Read Information Sheet 1.2-2
Hygiene and Sanitation

4. Perform Task sheet 1.2-2. Task Sheet will help you practice
your skills.

You may refer to Information Sheets
1.2-2

The Performance Criteria checklist
will guide and help you evaluate your
work as you are practicing your skill.

Evaluate your work using the
criteria. When you are ready, present
your work to your trainer for final
evaluation and recording.

If you have questions about the task,
please ask your trainer.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 31 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

INFORMATION SHEET NO.1.2-1
Grooming and Hygiene

After reading this INFORMATION SHEET, you must be able to;

Understand the importance of proper grooming and hygiene
Apply these qualities in the food service.

Grooming is one of the most important features of a server. The service
reflects the image of the restaurant, since he or she is in direct contact with
guest. A well-groomed server represents qualities of hygiene,
professionalism, management style, reliability etc.

Here are some tips for male server.
1. Hair should be cut close.
2. The uniform should be spotless and well ironed. A tight or oversized

uniform gives a sloppy appearance.
3. Nail should be well manicured and hands absolutely clean. This is

important especially since the waiter serves the guest and her/his

hands under constant surveillance.
4. Guard against body odors or cheap perfumes. The market has some

wonderful antiperspirants.
5. Shoes should always be polished. And of a conservative type.
6. A close shave is necessary before entering the restaurant.
7. Bad breath could be nauseating to the guest since the waiter speaks

to the guest at close proximity.

Some tips for female server
1. The apron and elastic hair band should always be clean.
2. High heels could be hazardous during service. Flat shoes with heels

are advisable.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 32 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

3. Stockings should be clean.
4. It is preferred to have a light make-up to project a professionalism.
5. Excessive jewelry should be avoided.
6. A very strong perfume could nauseate a guest. Fresh light cologne

would be preferable.

SELF-CHECK NO. 1.2-1

Direction: Identify the statement write True if the statement is correct and
False if the statement is incorrect.
_______ 1. Hair should be cut close for the male server.
_______2. Nail should be well manicured and hands absolutely not clean.
_______3. Stockings should be clean.
_______4. Excessive jewelry should ware properly.
_______5. High heels could be hazardous during service. Flat shoes with

heels are advisable.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 33 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

ANSWER KEY NO. 1.2-1

1. True
2. False
3. True
4. False
5. True

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 34 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

INFORMATION SHEET NO. 1.2-2
Hygiene and Sanitation

After reading this INFORMATION SHEET you must be able to;

Identify some safety measure in food handling
Understand the importance of good hygiene and sanitation

Sanitation and hygiene are the predominant criteria for a guest’s choice
of a restaurant. A guest is particular about hygienic food and the cleanliness

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 35 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

of the environment. In order to ensure a good image the server must keep
the following in mind.

1. Lead the guest to only clean tables,
2. Removed soiled dishes and leftover food item from the table

immediately. Food items and crumbs that fall on the table must be
crumbed or wiped out with a napkin on a side plate.
3. Keep sideboards, table and other surroundings clean and meticulous,
as guest is very observant.
4. Keep all sauce bottle closed. When in use, ensure that the mouth of
the bottles are wiped clean before presenting them to the guest.
5. Clean the cutlery in fresh water and dry them before use.
6. Wipe glasses with the clean waiter-cloth and hold up the glasses
against a light to detect any stains and thumb impressions.
7. Bar mirror as well as plate glasses should be free of stain.
8. Bowls and cups should be underlined with appropriate plate.
9. Food delivered for room service must be covered to avoid bacterial
contamination.
10. Service equipment like bowl, glasses and cutters must be
handled properly.
11. Avoid touching the food and utensils with bare hands. To protect
them from bacteria, either serves them with their wrappers or in their
respective container.
12. When serving additional utensils or napkin, place them in a
small plate to avoid direct contact with hand.
13. When serving straw or napkin, never hold them with bare
hands.
14. The thumb should be kept away from the plate to avoid touching
the sauce, metal or dish.
15. Never serve food ant cutleries that have been fallen on the floor.

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 36 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

TASK SHEET 1.2-2

Title: Cleaning of Cutleries.

Performance Objective: Give the information and some standard measure on
Hygiene and Sanitation by performing this task.

Supplies/Materials : Cutleries, Soap and Towel Tray
Equipment : Cabinet
Steps/Procedure:

1. Segregate the cutleries to the other ware.
2. Wash the cutleries with soap and water.
3. Dry it with the used of clean towel.
4. Handle it with care and avoid marking with bare hand.
5. Store to cabinet with under linen towel.

Assessment Method: Observation

Performance Criteria Checklist 1.2-1

CRITERIA YES NO
1. Did he /she segregate the flatware to other ware?

2. Did he/ she wash the flatware with soap and water?

3. Did he / she dry it with the used of towel?

4. Did he /she handle it with care and free from thumb
marks?

5. Did he /she store it in the cabinet with under linen
towel?

Bibliography

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 37 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01

Payne, June and Monica Palacio. Food Service Management 10th Ed. Low
Price Edition; Pearson- Prentice Hall, 2005.

Sudhir Andrew. Textbook of Food and Beverage Management International
Edition North America, 2008

Date Document No.CIT-IT-02
Developed:
Issued by:
August 2013 Ramael C.
Food and Page 38 of 33
Beverage NC II Developed by: Narciso
Ramael
Narciso CIT-SPC
Revision # 01