Sample FB Module
Sample FB Module
Sample FB Module
MODULE OF INSTRUCTION
MODULE NO.
MODULE TITLE:
1
PREPARING THE DINING AREA FOR SERVICE
MODULE
DESCRIPTION
This module deals with the knowledge and skills required in the
preparation of the dining room /restaurant area before the start of the
service operations. It involves opening duties or the dining room mise-enplace prior to service. This unit includes the knowledge and skills in taking
reservations, preparing service stations, table setting, and setting the
ambiance of the foodservice facility.
LEARNING
OUTCOMES
1.
2.
3.
4.
ASSESSMENT
CRITERIA
At the end of this module, the learners are expected to meet the following
learning outcomes:
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ASSESSMENT
CRITERIA
INTRODUCTION
This module contains information and learning activities in providing a link between
kitchen and service areas like dining outlet, buffet function, and guestroom. Upon completion
of this module and you feel confident that you have had sufficient practice, you may request
your trainer to arrange an appointment with a registered assessor for your assessment.
But before proceeding to main activities, it is also a must to study first the necessary
information about the work place. The following are the terms and knowledge about the
restaurants term, organization and personnel.
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3. Fine Dining
The term Fine Dining brings to mind all kinds of images, from crisp white table
cloths to waiters in tuxedos. Fine dining, just as the name suggests, offers patrons the
finest in food, service and atmosphere. It is also the highest priced type of restaurant
you can operate. Fine dining restaurants are usually are unique, even if they are owned
by the same person or company.
4. Caf or Bistro
A caf is a restaurant that does not offer table service. Customers order their
food from a counter and serve themselves. A caf menu traditionally offers things such
as coffee, espresso, pastries and sandwiches. Cafes originated in Europe and are
strongly associated with France. They are known for their intimate, relaxed atmosphere.
Outdoor seating is another trademark of a caf. A bistro is similar top a caf, in that the
food is simple, basic fare served in a casual setting. However, where a caf may only
serve coffee, breads, and pastries, a bistro may offer entire meals.
5. Restaurant Buffet
Around since the Middle Ages, the buffet dining concept has stood the test of
time and continues to be a popular choice for many restaurant customers. By definition,
a buffet is a meal where guests serve themselves from a variety of dishes set out on a
table or sideboard. Restaurant buffets are one type of restaurant concept that includes
self-service and catering services.
6. Bar and restaurant is a food service establishment that has an expertise in serving both
beverage and food. Customer may order delectable dishes, as well as beverages that
would fit their likes and preferences. This establishment can serve excellent foods and
served beverages up to the levels of experts such as different cocktail mixes,
internationally known, as well as, cocktails known to be non-alcoholic beverages.
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_______________________4.
_______________________5.
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KITCHEN
Kitchen is the heart of restaurant operation where the foods are kept, prepared, cooked
and assembled for guests consumption. In a restaurants kitchen consists one of main and
auxiliary areas, which must be connected and harmonized. They are the following
1.
2.
3.
4.
5.
6.
7.
receiving area
storage area
preparation area
cooking area
auxiliary areas
areas for administration and staff
restroom areas
RECEIVING AREA
Receiving area is connected to the back yard of the restaurant and its back entrance.
The size depends on the capacity of the kitchen and manner of delivery.
STORAGE AREA
Storage area is divided into dry storage and storage for easily perishable goods.
PREPARATION AREA
Preparation area - every large kitchen consists a separate room for meat preparation. It
must be separate from the fish preparation area and be close to the cooking area. It must have
all the necessary tools and appliances. Fruit and vegetables preparation area must also be
properly equipped and separate from the other two.
COOKING AREA
Cooking area consists of the kitchen hot line, cold line, dessert line and breakfast line.
a. Hot line is in the center, where a large number of hot entrees are
prepared. It must be properly equipped.
b. Cold line must be light and airy and is used for preparation of salads, cold
soups, cold sauces, etc.
c. Dessert line is intended for the preparation and plating of desserts.
d. Breakfast line for the preparation of warm and cold beverages and simple
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meals.
AUXILLARY AREAS
Auxiliary areas are a necessary part of the kitchen that supports the operation. They are
the following:
a. Wait station is located between the kitchen and dining room. It holds everything the
waitstaff uses, silverware, glasses, coffee station, water, etc.
b. Dish-washing station for white dishes and glasses. Must be equipped properly and contain
shelves for plates as well as large trash bins or a garbage disposal. Dish washing station for
dishes made out of steel, iron and aluminum, equipped with large sinks, tables and
shelves.
ADMINISTRATION AREA
Areas for administration and staff are the following:
Chefs office is located in the kitchen and has glass walls
Administrators place is usually a large desk with a computer.
Staff dining room is where all employees rest and eat; it must be light
and airy.
RESTROOMS
Restroom areas must be separate for men and women. Each restaurant must have a
section for its employees, which includes a locker room and restrooms with showers.
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ACTIVITY 1.1
Draw a flowchart that will show the areas where foods pass through after purchasing
down to service.
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FOOD AND
BEVERAGE
DIRECTOR
RESTAURANT
MANAGER
ROOM SERVICE
MANAGER
BAR MANAGER
BANQUET
MANAGER
CAPTAIN
WAITER
ROOM SERVICE
CAPTAIN
WAITER
BAR CAPTAIN
BANQUET
CAPTAIN
WAITER
WAITER
ORDER TAKER
BAR TENDER
BANQUET
WAITER
BUSBOY
ROOM SERVICE
WAITER
BAR BOY
RECEPTIONIST
F & B DIRECTOR
In charge in planning, organizing, leading and controlling the food and beverage division
in achieving its common goals especially in the delivery of required standards of the service.
RESTAURANT MANAGER
In charge of overseeing his assigned outlet and is empowered to lead his team to
achieve the objectives of the fine service.
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RESTAURANT CAPTAIN
Sometimes known to be the dining supervisor. He is in charge of overseeing the works
of the wait staff and the set-up in the dining area.
WAITER
He is the one assigned to a designated station and responsible for taking guest orders
and providing service.
BUSBOY
The dining area runner, assigned in dishing out and sometimes helping the waiters in
serving the guests with water. When the operation starts he assist in the mise-en-place of the
dining area.
ROOM SERVICE MANAGER
He has the same duties and responsibilities with the outlet manager and does
managerial tasks of the room service area.
ROOM SERVICE CAPTAIN
He assures that the delivery of the standard of service is practised by the room service
wait staff.
ORDER TAKER
Receives the call orders from the guest rooms and conveys this to the personnel
assigned to deliver the prescribed standards of the room service.
ROOM SERVICE WAIT STAFF
Responsible for delivering food orders to guestrooms. His duties involves pushing the
trolleys, knocking on the guestss door, checking if the orders are correct, checking the person
who ordered and other standard operating procedures to follow.
BAR MANAGER
Assigned to maintain the smooth operation of the bar area.
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BAR CAPTAIN
Supervise the bar area and keeps everything intact and making sure that the policy and
regulations of the manager are observed by subordinates.
BARTENDER
A bartender is a person who serves usually alcoholic beverages behind the bar, usually
in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the
bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old
Fashioned, and Mojito.
BAR BOY
If there is a runner in the dining area in the bar, we call him bar boy; he helps the
bartender in doing the mise-en-place, clearing the glasses, preparing garnishes and other things
where he could be of help within the bar station.
BANQUET MANAGER
The banquet manager determines the staffing levels of events, including servers,
busboys and bartenders. The manager will assign individual in-house staff and book any
contract labor required. The banquet manager and sales director often work on staff budgets to
ensure the facility meets its profit goals. A banquet manager helps hire, train, manage,
discipline and terminate staff. He also determines the distribution of gratuities, usually built
into the bill. The banquet manager might act as the contact between the banquet client and the
facility, answering any questions, such as whether the bar can be kept open, if the wine
selection can be changed or if additional quests can be added.
BANQUET CAPTAIN
The supervisor of the team and responsible for overseeing the waiters activity in the
banquet hall.
BANQUET WAITER
The banquet waiter is in charge for assisting guests during banquet function
BANQUET RECEPTIONIST
The banquet receptionist is responsible for greeting and seating guest in the function
room. She must possess a good and pleasing personality to make the guest comfortable.
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ACTIVITY 1.3
Draw the organizational chart of the restaurant.
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ACTIVITY 1.4
DIALOGUE BUILDING
The following conversation is jumbled. Decide who would say each of the statements. In
the blanks before each statement, write either HOSTESS (write H) or GUESTS. (write G)
______1. Hello good afternoon, Fabs Restaurant, this is Mitch how may I help you?
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TASK 1.2
DIALOGUE PRACTICE
Find a partner. Cut out the statements above and try to put them in the correct sequence. Read
the dialogue aloud. Practice intonation and pronunciation. Reverse roles.
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ACTIVITY 1.5
DIALOGUE COMPREHENSION
Using the cut outs, answer the following questions;
Questions about People:
1.Who is the hostess? _________________________________________________________
2.Who is making the reservation? _______________________________________________
3.Who will be ordering dinner? _________________________________________________
Questions about Places:
1.What is the name of the restaurant? ____________________________________________
Questions about Numbers:
1. How many people are going to dinner? _________________________________________
3. What time is the reservation? _________________________________________________
4. What is the reservation number? _________________________________________
ACTIVITY 1.6
DIALOGUE PRACTICE
Read the questions from the dialogue below. With a partner, practice answering them.
1. Do you have a reservation? _____________________________________________________
2. When would you like to have dinner? _____________________________________________
3. So we cant eat there tonight? ___________________________________________________
4. Do you have any openings for tomorrow night? _____________________________________
5. What time? __________________________________________________________________
6. How many? __________________________________________________________________
7. What name can I use to hold the table?____________________________________________
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ACTIVITY 1.2
With the help of your teacher, draw a sample floor plan showing the different stations
and sections of restaurant.
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PLATEWARE
Plateware is also
china or crockery that of
or salad plates, cup and
known as dinnerware or
which include: bowls, plates
saucers.
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GLASSWARE
Glassware means the containers used for serving water or beverage. They can be made
out of plastic for very informal settings. Examples of typical glassware include;
a. Cylindrical It is a straight-sided glass with a flat, stable bottom also known as tumber. It is
used for water, milk and iced tea.
b. Stemmed It has a thin stem that separates the bottom from the bowl of the glass, and it is
used for wine and cocktails.
c. Fluted glass This is a cross between a tumbler and wine glass that has a disk shaped base,
either directly attached to the bowl or with a very short stem.
d. Mug It is a heavy glass with a side handle used primarily in casual dining for beer, soda and
iced tea.
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FLATWARE
Flatware signifies forks, knives, and spoons in all their various sizes also known as
silverwares.
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TASK 1.1
Ask for the assistance of the schools laboratory custodian and request five examples of
service wares per category. Using a ruler, measure the diameter of the plates, show and name
it to your teacher.
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TABLESHAPE
Square
Rectangle
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Round
40 diameter
48 diameter
54 diameter
52 diameter
60 diameter
60 diameter
SIDESTAND
A sidestand is a storage and service unit, sometimes with a computer terminal,
located close to serving areas . A well-stocked sidestand eliminates
the need for servers to make frequent trips to the kitchen for supplies or to place
orders. One of the main opening duties is to stock the sidestand nearest your station with
serviceware, garnishes, beverages, and supplies. The items kept in stock at the
sidestand vary among restaurants.
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1. The lower edges of the utensils should be aligned with the bottom rim of the plate,
about one (1) inch up from the edge of the table.
2. To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1)
inch away from the plate's side.
3. To eliminate fingerprints on the handle, hold flatware by the "waist," the area between
the handle and the eating end of the utensil.
4. Elbow room requires a minimum of 15 inches between place settings, or approximately
24 inches from the center of one place setting to the middle of the next.
5. Butter should be waiting on butter plates, the glasses filled with water, and the wine
ready to be served before the guests are seated.
6. The water glass should be placed approximately one (1) inch from the tip of the dinner
knife.
7. Place knives with blades facing the plate.
8. Do not place over three pieces of flatware on either side of the plate at one time (except
forks if an oyster fork is used).
9. When an uneven number of people are seated, the odd-numbered place settings are
laid opposite the middle of the even-numbered place settings.
TASK 1.3
Proceed to the library and look for the book RESTAURANT SERVICE BASICS
SECOND EDITION By Sondra J. Dahmer and Kurt W. Kahl. Read pages 18 - 33 and answer the
following;
A. DEFINE THE FOLLOWING;
Cover _________________________________________________________________________
French service __________________________________________________________________
Gueridon _____________________________________________________________________
Rechaud ______________________________________________________________________
Chef de rang ___________________________________________________________________
Commis de rang ________________________________________________________________
Finger bowls ___________________________________________________________________
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Underliner _____________________________________________________________________
Russian service _________________________________________________________________
English service _________________________________________________________________
American service _______________________________________________________________
Banquet service ________________________________________________________________
Family-style service _____________________________________________________________
Buffet service __________________________________________________________________
Smorgasbord ___________________________________________________________________
Salad bar ______________________________________________________________________
Sneeze guard __________________________________________________________________
Oyster bar _____________________________________________________________________
Dessert table ___________________________________________________________________
2. How are French service and Russian service alike? How do they differ?
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TASK 1.4
Proceed to the store room and borrow the necessary utensils needed to set up the
covers you just have drawn. Ask for the assistance and comments of your teacher.
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TASK 1.6
Bring five pads of pins and borrow skirting cloth, top cloth and skirting table from the
store room. Your teacher will demonstrate the different types of skirting. Please pay attention.
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13. China clean and free of food particles, chips or cracks. No stains in coffee cups. Correct
type set for specific meal period.
LIGHTING
SCENERY
MUSIC
AIRCONDITIONING
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REFERENCES
www.restaurants.com
www.wikipedia.com
www.possector.com
www.fineweavetextile.com
www.ESLibrary.com
www.businessinsider.com
Facilities Planning and Design for Lodging and Foodservice Operations, Perdigon
Food and Drink Service, Roy Hayter
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