LM Week 1
LM Week 1
LM Week 1
Welcome to the module in Food and Beverage Services NC II. This module contains
training materials and activities for you to complete this module.
This module was prepared to help you achieve the required competency in Food and
Beverage Services NC II. This will be the source of Information for you to acquire
knowledge and skill in this particular trade independently and at your own pace, with
minimum supervision of help from your instructor.
Talk to your online facilitator and agree on how you will both organize the Training
of this unit. Read each through the module carefully. It is divided into sections,
which cover all the skills and knowledge you need to successfully complete this
module.
Work through all the information and complete the activities in each section. Read
Modules and complete self-check. Suggested references are included to supplement
the materials provided in this module.
Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
Your online facilitator will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and take
notes.
You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
Talk to more experienced workmates and ask for their guidance.
Kindly the self-check questions at the LMS (EDMODO) to test your own progress.
Staffing Module 1 .2
management
MODULE DESCRIPTOR:
This Module consists of five (5) Learning outcomes, food and
beverage operations, taking reservation, preparing service stations and
equipment/utensils and supplies, setting up table implements in the dining area, and
setting the mood/ambiance of the dining area, is designed to equip you, TVL
Learners, with essential Knowledge, Skills, and Attitude in Food and Beverage
Services in accordance with the industry standards which lead you to National
Certificate Level II.
Number of Hours:
6 hours
LEARNING OUTCOMES:
1 Identify different types of Restaurant
2. Identify Staffing management
Contents:
1 Types of Restaurant
2. Staffing management
Conditions
1. Cellphone/Laptop
2. G-MAIL account
3. Paper
4. Ballpen
Assessment Method:
1. Written/Online Examination
2. Demonstration
3. Observation
Learning Outcome #1
1. Types of Restaurant
TYPES OF RESTAURANT
Learning Objective: After reading this MODULE, you should be able to:
1. Identify the preparation in dining area
2. Identify the meaning of restaurant
3. Enumerate the types of restaurant
The dining room is the show window of any food service establishment. Its
reputation and popularity depends much on its ambiance. Ambiance refers to the
overall atmosphere that pervades in the dining room. It is created or brought about
by the choice of furniture, decors, lighting, color, harmony, and the arrangement of
all these as to create an impression which reflects the theme of the restaurant be it
native, sophisticated, elegant, classy, or casual. Preparing the dining room includes
the following:
1. Arranging the tables and chairs and other furniture and furnishings.
2. Choosing the appropriate motif, decors, and accessories.
3. Preparing the table appointment.
The dining room must be planned in relation to the other parts of the food service
establishment as to provide easy accessibility, convenience, and comfort to
customers and to food service personnel.
The type and quality of facilities in the dining room should consider the type of
menu to be served, time of service, location, kind of customers, and customer load.
It should also consider the available space, amount of lighting, and ventilation
including pleasant views from the dining room windows which can enhance the
ambiance and the appeal of the setting and even the food.
The Restaurant
Types of Restaurants
Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food arranged
behind a food-serving counter. A patron takes a tray and pushes it along a track in
front of the counter. Depending on the establishment, servings may be ordered from
attendants, selected as ready-made portions already on plates, or self-serve of food of
their own choice.
Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all othe
considerations.
Document No. 001-2020
FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 9
CRT
Casual Dining Restaurants
A casual dining restaurant is a restaurant that serves moderately priced food
in a casual atmosphere. Except for buffet- style restaurants, casual dining
restaurants typically provide table service. Casual dining comprises of a market
segment between fast food establishments and fine dining restaurants.
Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic dishes
and/or authentic ethnic foods. They specialize in a multicultural cuisine not
specifically accommodated by any other listed categories. Example: Asian Cuisine,
Chinese Cuisine, Indian Cuisine, American Cuisine etc.
Directions:
Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your
answers in your notebook.
_ 1.Conventional food service system is the most common of all
systems in foodservice operation.
2.The food is produced on-site; it is usually chilled or frozen then
reheated and served to customers on-site and readily available
to the customers.
3.Food is purchased then stored either chilled or frozen for later
use.
4.A Family style restaurant serves moderately priced food in a
casual atmosphere.
5.Hotels often specialize in certain types of food or present a
certain unifying, and often entertaining theme.
____________ 6. They range from quick service to upscale. Menus usually include ethnic
dishes and/or authentic ethnic foods.
____________ 7. They are restaurants with a fixed menu and fixed price, usually with
diners seated at a communal table such as on bench seats.
____________ 8. Cafeteria restaurant serving mostly cooked or ready to eat food
arranged behind a food-serving counter
____________ 9. A restaurant is a food-service establishment that serves
prepared food to customers.
____________ 10. Preparing the dining room is important as serving delicious,
attractive, and clean food.
STAFFING MANAGEMENT
Learning Objective: After reading this MODULE, you should be able to:
1. Identify the staff needed in food service operation.
2. Enumerate the foodservice system
Restaurant Manager
This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service and
is responsible for any staff training that may have to be carried out, on or off the
job. He or she may make out duty rosters, holiday schedules, and hours on and off
duty, so that all the service areas and outlets run efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are
efficiently carried out and that nothing is forgotten. The captain helps with the
compilation of duty rosters and holiday schedules, and may relieve the restaurant
manager, on their days-off.
Waiter
The waiter must be able to carry out the same work as the station
headwaiter and relieve him on days-off. The waiter will normally have less
experience than the station headwaiter. Both the waiter and the station headwaiter
must work together as a team, to provide efficient and speedy service.
Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the
service of meals. He must also be a salesperson. This employee must have a good
knowledge of all beverages available, the best wines to accompany certain foods
and the liquor licensing laws applicable to the establishment and area.
Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly,
on arrival at the restaurant. The host should "Meet, Greet and Seat" the guest.
The host/ess should make sure that; guests leaving the restaurant have enjoyed
their meal. The host/ess is usually the final contact point for the guest and this is a
"sales" opportunity.
Barman
This person must have a good knowledge about the ingredients and methods
needed to make alcoholic and non-alcoholic drinks.
Organizational chart of a food service establishment
MANAGER
SUPERVISOR
Mixes are widely used and many restaurants provide at least a section of the kitchen for
baking. Compact kitchen make work more productive because they save steps since the tools
and equipment’s are within reach. The trend now is a small kitchen.
The tools and equipment in the kitchen, other services areas like the dining area should be
equipped with service wares.
Directions:
Provide what is being asked. Write your answers in your activity notebook.
1. List down the five different types of restaurant.
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2. Enumerate the six different service personnel of a restaurant.
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3. Write down the four types food service systems.
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