LGPC-QAS FOOD AND BEVERAGE SERVICES NC II Core Competency Module 1 Preparing the Dining Room/ Restaurant Area for Service Date Developed: April 6, 2015 Document No. Issued by: Page 101 of 104 Developed by: Armel M. Duran and Sherlene B. Alasian Revision # 00 SELF-CHECK 1.4-1 Direction: Answer all the following questions. 1. What are tips to remember when placing drinks on the table? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 2. Why is it important to present the bottle to the customer before opening? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 3. What are different types of liqueur coffees? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 4. What are examples when it is important to synchronise food and beverage? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 5. What beverage items need to be cleared from the table? ________________________________________________________________
LGPC-QAS FOOD AND BEVERAGE SERVICES NC II Core Competency Module 1 Preparing the Dining Room/ Restaurant Area for Service Date Developed: April 6, 2015 Document No. Issued by: Page 102 of 104 Developed by: Armel M. Duran and Sherlene B. Alasian Revision # 00 ANSWER KEY 1.4-1 The following are model answers only – Trainers/Assessors must use discretion when determining whether or not an answer provided by a Student is acceptable or not. 1. What are tips to remember when placing drinks on the table? When unloading trays, you may have to slightly twist your body with the tray positioned slightly away from your side All drinks should be announced when being placed on the table Remember to bend your knees when serving from a tray Work anti-clockwise around the table, repeating the above procedures until the last drink is served Drink waiters should work anti-clockwise around the table, and food waiters should work in a clockwise direction Use coasters or napkins under drinks when and where required. 2. Why is it important to present the bottle to the customer before opening? Presenting wine is done for three reasons: It provides an opportunity for the guest to check the wine they have ordered to ensure it is the one they really want It allows the guest to check that the waiter has brought the bottle that was ordered. This helps avoids situations where the waiter may have misheard the order It is part of the service ritual for wine that many guests expect. 3. What are different types of liqueur coffees? Answers will vary. 4. What are examples when it is important to synchronize food and beverage service? In bar situations where snacks are provided with drinks, such as nuts, chips etc Initial service of drinks should come quickly Refills of drinks to coincide with next food courses Coffees and cakes are often served together Where beverages compliment the meal, such as: Wines to accompany courses
LGPC-QAS FOOD AND BEVERAGE SERVICES NC II Core Competency Module 1 Preparing the Dining Room/ Restaurant Area for Service Date Developed: April 6, 2015 Document No. Issued by: Page 103 of 104 Developed by: Armel M. Duran and Sherlene B. Alasian Revision # 00 Dessert wines or coffee that is served with dessert Ports and cheese Champagne and birthday cakes or other celebrations. 5. What beverage items need to be cleared from the table? Used glasses Unused glasses Empty wine and beer bottles Discarded garnishes, spoons and straws.
LGPC-QAS FOOD AND BEVERAGE SERVICES NC II Core Competency Module 1 Preparing the Dining Room/ Restaurant Area for Service Date Developed: April 6, 2015 Document No. Issued by: Page 104 of 104 Developed by: Armel M. Duran and Sherlene B. Alasian Revision # 00 REFERENCES Arduser, Lora and Brown, Douglas R; 2004 (1st edition); The Waiter and Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food and Beverage Employees; Atlantic Publishing Group Inc Simon, Joanna and O'Leary, Ian; 2001 (1st edition); Wine: An Introduction; DK Adult Dahmer, Sondra and Kahl, Kurt; 2008 (2nd edition); Restaurant Service Basics; Wiley Davidoff, Donald M; 1993 (1st edition); Contact: Customer Service in the Hospitality and Tourism Industry; Prentice Hall Ford, Robert; 1999 (1st edition); Managing the Guest Experience in Hospitality; Delmar Cengage Learning Fuller, John; 1980 (1st edition); Gueridon and Lamp Cookery; Hutchinson Johnston, R and Clark G, 2008 (3rd Edition), Service Operations Management. Pearson Education Kotschevar, Lendal and Luciani, Valentino; 2006 (2nd edition); Presenting Service: The Ultimate Guide for the Foodservice Professional; Wiley Lillicrap, Dennis and Cousins, John; 2010 (1st edition); Essential Food and Beverage Service: Levels 1 and 2; Hodder Arnold Martin, William B: 2001 (1st edition); Quality Service: What Every Hospitality Manager Needs to Know; Prentice Hall Maxwell J, 2001, The 17 Indisputable Laws of Teamwork: Embrace Them and Empower Your Team, Maxwell Motivation, USA Walker, John R; 2008 (5th Edition); Introduction to Hospitality; Prentice Hall Zeithaml, Valarie A; 2009 (1st edition); Delivering Quality Service; Free Press William Angliss Institute, Australia – Educational Manuals SITHFAB011A Develop and update F and B knowledge SITHFAB003A Serve food and beverage to customers SITHFAB004A Provide F and B service SITHFAB013A Provide specialist advice on food SITHFAB014A Provide specialist advice on wine