Templates

Sector : Tourism Sector( Hotel and Restaurant)

Qualification Title: Food ans Beverages Services NC II

Unit of Competency: Prepare The Dining Room/Restaurant Area

For Service

Module Title: Preparing The Dining Room/Restaurant Area For

Service

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 1 of 98
Area for Service
How to use this Competency Based Learning Materials

Welcome to the module in FOOD AND BEVERAGE SERVICES NCII

QUALIFICATION. This module contains training materials and activities for
you to complete.
This unit of competency, “Prepare the Dining Room/Restaurant Area
for Service”, is one of the competencies of Food and Beverage Service NCII, a
course which comprises the knowledge, skills and attitudes in
logging/recording business transactions in an accounting journal.
You are required to go through, a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Then
follow these activities on your own.
Remember to:
 Work through all the information and complete the activities in
each section.

 Read information sheets and complete the self-check. Suggested

references are included to supplement the materials provided in
this module.

 Most probably, your trainer will also be your supervisor or

manager. He is there to support you and show you the correct way
of doing things.

 You will be given plenty of opportunities to ask questions and

practice on the job. Make sure you practice your new skills
during regular work shifts. This way you will improve you speed,
memory and your confidence.

 Use the Self-Checks, Task or Job Sheets at the end of each section
to test your own progress. Use the Performance Criteria Checklist
located after the sheet to check your own performance.

 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.

You need to complete his module before you can perform the next
module, Welcome guest and take food and beverage orders.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 2 of 98
Area for Service
 FOOD AND BEVERAGES NCII
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Prepare the Preparing the TRS512387

1. Dining dining
Room/Restaurant room/restaurant
Area for Service area for service

Welcome guests and Welcoming guests and TRS512388

2. take food and beverage take food and beverage
orders orders

3. Promote food and Promoting food and TRS512389

beverages products beverages products

Provide food and Providing food and TRS512390

4. beverage services to beverage services to
guests guests

5. Provide room service Providing room service TRS512391

Receive and handle Receiving and handle TRS512392

6. guests concerns guests concerns

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 3 of 98
Area for Service
 MODULE CONTENT

UNIT OF COMPETENCY: FOOD AND BEVERAGE SERVICES NCII

MODULE TITLE : PREPARING THE DINING

ROOM/RESTAURANT AREA FOR SERVICE

MODULE DESCRIPTOR:
This module covers 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-en-
place 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.

NOMINAL DURATION:

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1 Take table reservations
LO2 Prepare service stations and equipment
LO3 Set up the tables in the dining area
LO4 Set the mood/ambiance of the dining area

ASSESSMENT CRITERIA:
5. Inquiries are answered promptly, clearly and accurately.
6. Pertinent questions are asked to complete the details of the
reservations.
7. Reservations data are recorded on forms accurately based on
establishment’s standards.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 4 of 98
Area for Service
8. Details of the reservations are repeated back and confirmed with
the party making the reservation.
9. Additional information about the foodservice establishment is
provided when necessary.
10. Service or waiter’s stations are stocked with supplies necessary
for service.
11. All tableware and dining room equipment are cleaned, wiped
and put in their proper places.
12. Special tent cards and similar special displays are put up for
promotion.
13. Cleanliness and condition of all tables, tableware and dining
room equipment are checked.
14. Water pitchers and ice buckets are filled.
15. Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
16. Condiments and sauce bottles are refilled and the necks and
tops of the bottles are wiped clean and dry.
17. Tables are set according to the standards of the food service
establishment.
18. In cases where the menu is pre-arranged or fixed, covers are set
correctly according to the predetermined menu.
19. Tableware and glassware are wiped and polished before they are
set up on the table.
20. Cloth napkins are folded properly and laid on the table
appropriately according to napkin folding style.
21. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
22. Lights are adjusted according to time of the day.
23. Tables, chairs and other dining room furniture are arranged to
ensure comfort and convenience of the guests.
24. Appropriate music is played when applicable
25. Floors/carpets are cleaned and made sure are dry.
26. Air-condition or cooling units are adjusted for the comfort of the
guests
27. Decorations are set-up according to theme or concept of the
dining room.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 5 of 98
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 LEARNING OUTCOME NO. 1
TAKE TABLE RESERVATIONS

Contents:

1. Food Service Operations

2. Reservation Process
Assessment Criteria :

1.Inquiries are answered promptly, clearly and accurately.

2.Pertinent questions are asked to complete the details of the
reservations.
3.Reservations data are recorded on forms accurately based on
establishment’s standards.
4.Details of the reservations are repeated back and confirmed with the
party making the reservation.
5.Additional information about the food service establishment is provided
when necessary.

Conditions

The participants will have access to:

Inquiries Details of reservation Reservation records or forms

 Telephone  Date of reservation  Reservation Sheets
 Fax  Time of arrival  Logbook
 Email  Number of persons  Computer
 Internet  Name of person who  Reservation Cards
 In person will use the reservation
 Name of person
making the reservation
 Contact details of the
person checking in and
of the person making
the reservation
 Special requirements

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 6 of 98
Area for Service
Assessment Method:

1. Written examination
2. Oral examination
3. Performance test

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 7 of 98
Area for Service
 Learning Experiences
Learning Outcome 1
TAKE TABLE RESERVATIONS

Learning Activities Special Instructions

Read information sheet 1.1-1 on In this Learning Outcome, you will
“Food service operations” be familiarized with the different
“Food service operations”
Answer Self check 1.1-1 on “Food Compare your answer to the
Service Operations” answer key 1.1-1. If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
Read information sheet 1.1-2 on If you have some problem on the
“Reservation Process” content of the information sheet
don’t hesitate to approach your
facilitator.
If you feel that you are now
knowledgeable on the content of
the information sheet, you can now
answer self-check provided in the
module.
Answer Self check 1.1-2 on Compare your answer to the
“Reservation Process” answer key 1.1-2. If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
Perform Task Sheet 1.1-2 on Trainer evaluates the performance
Reservation Process” and makes recommendations.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 8 of 98
Area for Service
 Information Sheet 1.1-1
FOOD SERVICE OPERATIONS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to
1. Define food service operation
2. Identify different food service operations

INTRODUCTION:

FOOD SERVICE OPERATION is a place , location site, or separate

area where food intended to be served in individual portion is prepared or
served for a charge. It includes a catering service operation, food delivery
sales operation, mobile food service operation ,temporary food service
operation, and vending machine location.
Types of food service operations
1. Gueridon Service
This is a meal served to a guest by the waiter from a trolley or side table.
In other words it is the final preparation of product cooked or prepared in
front of the guest. It is the most advanced form of food service and demands
dexterity and skill on the part of the waiter who in turn must have good
organizational ability. He or she has to carry out such procedures as
filleting, carving, flambéing and cooking specialty at the table. Special
equipment and utensils are required on the trolley for ease of operation.
2. Counter Service
Counter service is a form of service in restaurants, pubs, and bars where
food or drinks are ordered at the counter. Counter service is also called "bar
service" in the case of pubs and bars where the counter is also called the
bar. Counter service is compared with table service where service is provided
at the table. With counter service, the customer generally pays before
consuming the food or drink. Some fast food restaurants offer only counter
service while table service is the common form in most restaurants.
3. Table Service
Table Service Table service is food service served to the customer's table
by waiters and waitresses, also known as "servers". Table service is the
norm in most restaurants, while for some fast food restaurants counter
service is the common form. With table service, the customer generally pays
at the end of meal. Various methods of table service can be provided.
a. The American service is a pre-plated service which means that the
food is served into the guest's plate in the kitchen itself and brought
CBLMs on Food and Date Developed:
Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 9 of 98
Area for Service
 to the guest. The portion is predetermined by the kitchen and the
accompaniments served with the dish balance the entire presentation
in terms of nutrition and color. This type of service is commonly used
in a coffee shop where service is required to be fast.

1. The kitchen staff is mainly responsible for the food quality,

portioning, and presentation. Hence, consistency of the food
product is maintain.
2. This service style allows for prompt service because most food
items are already prearrange on the plate when served to the guest.
3. There is no need for skilled food servers. Service can be efficiently
performed with minimal training and experience.
4. The cost of equipment needed for this type of service is minimal. No
elaborate trays, carts and table appointments are necessary.

b. The English Service Often referred to as the "Host Service" because

the host plays an active role in the service. Food is brought on platters
by the waiter and is shown to the host for approval. The waiter then
places the platters on the tables. The host either portions the food into
the guest plates directly or portions the food and allows the waiter to
serve. For replenishment of guest food the waiter may then take the
dishes around for guests to help themselves or be served by the
waiter.

This type of service is commonly used in homes and informal

restaurant. Its popularity and wide usage could be due to the
following reasons:
1. It is simple and easy to execute.
2. It does not call for highly experienced or trained food servers.
3. The dining room space required is minimal.
4. Service can be fast, depending on the diners’ preference since they
can control their pace while dining.

c. The French Service is a very

personalized service. Food is
brought from the kitchen in dishes
and salvers, which are placed
directly on the table. The plates
are kept near the dish and the
guests help themselves.
1. Food is served from the
gueridon where the rechaud keeps the food warm. The gueridon is
kept close to the guest’s table.
2. Food is partially prepared by the chef in the kitchen and cooking is
finished by the chef de rang using the gueridon, in full view of the
guests. The chef de rang also does the carving of meal or poultry,
CBLMs on Food and Date Developed:
Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 10 of 98
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 the preparation and flaming of the dishes, and the arrangement of
the cooked food on the guests plates. The commits de rang carries
the plate of the food of the guests.
3. Food is served to the guests from his/her right side, except butter,
bread plates and salad.
d. The Russian service is an
elaborate silver service much on
the lines of French service
except that the food is portioned
and carved by the waiter at the
guerdons trolley in the
restaurant in full view of the
guests. Display and
presentation are a major part of
this service. The principle
involved is to have whole joints, poultry, game and fish elaborately
dressed and garnished, presented to guests and carved and portioned
by the waiter.

4. Buffet Service
Buffet Service is a system of serving meals in which food is placed in a
public area where the diners generally serve themselves. It is a popular
method for feeding a large number of people with minimal staff. Buffets are
offered at various places including hotels and many social events.
Sideboards are also known as buffets as they may be used to offer the
dishes of a buffet meal to guests.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 11 of 98
Area for Service
 Self- Check 1.1-1

TRUE/FALSE : Write TRUE if the statement is correct and FALSE if not.

Write your answer before the number.
1. Table service is the norm in most restaurants.
2. Counter service is common among fast food restaurants.
3. Buffet is a service which foods are served at the guest table.
4. Table service is a self service system.
5. The buffet service is the most popular method to feed a large number
of people with minimal staff.
6. Fast food restaurant is an example of restaurant that offers a
gueridon service.
7. The food is served by the waiter that uses a trolley or side table is
called the table service.
8. With counter service, the customer generally pays before consuming
the food or drink.
9. Counter service is also called "bar service" in the case of pubs and
bars where the counter is also called the bar.
10. In Gueridon service the food is prepared in front of the guest.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 12 of 98
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 ANSWER KEY 1.1-1

1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. TRUE
6. FALSE
7. FALSE
8. TRUE
9. TRUE
10. TRUE

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 13 of 98
Area for Service
 INFORMATION SHEET 1.1-2
RESERVATION PROCESS
Learning objectives:
After reading this INFORMATION SHEET, YOU MUST be able to
1. Identify the proper sequence of taking reservation
2. Demonstrate the process of taking reservation

INTRODUCTION:

Nowadays it has become common for fine dining restaurants to offer

table reservations to their clients. In fact, this service has become an
integral part of a restaurant’s operation, because of its multiple benefits.
Even though there are still types of restaurants that prefer the modality of
first-come, first served, the majority of fine dining and casual restaurants
organize their operation through table reservations. As it has become part of
restaurants’ service to offer reservations.
Guest reservation is one of the important key points of the front office.
All request for reservation are received and processed in this section of the
restaurant which comes through various source such as: Telephones, Fax,
Email, Internet or, In person.

Table Reservations Procedure

Answering the telephone:
Wish the caller as per the time of the day:

 Good (morning / afternoon / evening).  Roof

Top Restaurant Albert speaking. How may I help you?

Acknowledging a reservation request

 Certainly Mr. David, (use name if whenever known)
 Yes of course sir or madam, (use name if known)
Taking the table reservation details:
Standard questions
 May I have your name, please?
 When would you like book your table?
 A table for how many guests?
 Where would you like to sit?
 Do you prefer a smoking area? (Only applicable if your restaurant has
separate smoking area / zone)
Check the reservations book
CBLMs on Food and Date Developed:
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II Date Revised:

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Room/Restaurant
Ricardo G. Tejada Revision No.: 14 of 98
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  Please excuse me, (name), while I check the reservations.
 Please allow me to put your call on hold, while I check the availability.
 Just one moment, please (name), while I see what we have available.
Returning to the caller
 I’m sorry to keep you waiting, (name).
 Sorry to keep you on hold, (guest Name)
 May I have your (mobile number), please?
When a table is not available or where the guest wants one
 I’m sorry but we don’t have a table at that time. Would (2.30) be
suitable?
 I’m sorry but we don’t have a table available there at that time. But
there is a table available (say where) then. Would that be suitable?
Confirming the details
 May I please repeat the table reservation details, A table for (2) (this
afternoon / on Sunday, 31 October) at (2.00 p.m.) in the name of (Mr.
David). And your (telephone number) is (123456789). Is that details
correct? 
Process for reconfirming a restaurant table reservation request:
Standard reconfirmation
 Good Morning, Mr. David. This is Albert  from the Roof Top
restaurant speaking.
 I would like to reconfirm your reservation for a table for 2 this
afternoon at 02:00 p.m.
 Thank you very much for making the reservation and we look forward
to being of service to you and your (guest) this evening.
Reconfirmation of a table reservation with a special request
 Good afternoon, Mr. David. This is Albert from the  Roof Top
restaurant speaking.
 I would like to reconfirm your reservation of a table for 2 this evening
at 7:00 pm.
 A birthday cake with the wording "Happy Birthday to Betty" has been
arranged for tonight.
 Should you have any other request, please let us know.
 Thank you very much for making the reservation and we look forward
to being of service to you and your (guest) this evening.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 15 of 98
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Saying goodbye

 Thank you very much for calling, Mr. David. We look forward to seeing
you then. Have a great day ahead.

(Sample tables reservation conversation in a telephone)

Kring…… kring…… kring….

Waiter: Good afternoon. This is (state your name and your restaurant)
Guest: this is (name of guest)
Waiter: Yes sir/ma’m, how may I help you?
Guest: I want to reserve a dinner reservation for birthday party of my
wife.
Waiter: Of course sir. When do you want to have your dinner
reservation sir?
Guest: Wednesday night.
Waiter: what time would you like the reservation for sir?
Guest: I would prefer 8:00 pm.
Waiter: How many we are expecting from your dinner sir?
Guest: We are 12 all in all.
Waiter: Okay sir. What is the motif of the birthday party sir?
Guest: I want simple but elegant.
Waiter: Alright sir. May I Know your mobile number sir?
Guest: 09481363878
Waiter: Thank you, sir do you have other service sir?
Guest: non so far.
Waiter: may I repeat the details you have set for your clarification sir.
You reserved a dinner reservation on Wednesday at exactly 8:00 pm
and you are 12 in all for the birthday celebration of your wife. Is that
being alright sir?
Guest: yes.
Waiter: okay sir. Thank you for calling sir and have a nice day sir.

CBLMs on Food and Date Developed:

Beverage Service NC February 2018 Document No.:
II Date Revised:

Preparing the Dining Issued by:

Developed by: Page
Room/Restaurant
Ricardo G. Tejada Revision No.: 16 of 98
Area for Service
 JOB SHEET 1.1-2
Title: RESERVATION PROCESS

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials : reservation sheets, log book

Equipment : Telephone

Steps/Procedure:
1. Get your partner and identify your role
a. Waiter
b. Guest

2. Perform taking table reservations. Apply the standard

operating procedures in answering a telephone.
3. Swap roles.

Assessment Method:
Direct Observation
Demonstration

Date Developed: Document No.

Issued by:
Page 17 of
Developed by: 18
 Performance Criteria Checklist1.1-2
RESERVATION PROCESS
CRITERIA
YES NO
Did you….

1. Answer inquiries promptly, clearly and accurately

2. Ask pertinent questions to complete the details of

the reservations

3. Record reservation data on forms accurately

based on establishment’s standards

4. Repeat and confirm details of the reservations

with the customer

5. Provide additional information about the food

service establishments

Date Developed: Document No.

Issued by:
Page 18 of
Developed by: 18