Module 9: Food and Beverage service

esrt programme

TRAINING FOR

HOMESTAY OPERATION

PAGE

Module introduction

Topic 1: Preparing the eating area

Topic 2: serving meals

Topic 3: serving drinks

Module 9:Food and Beverage service

PAGE

activitiesHand-outs english

Poster presentation:• divide the class into 3 teams.• each team develop a poster about service that

a homestay can offer to guests.• When each group presents, discuss with them;

- Why food and beverage services are included in their poster?

- What it is about?- What are the benefits they can earn from this

service?

Preparing the eating area• cleaning your eating area• cleaning kitchenware

Serving meals• setup and serving breakfast• setup and serving lunch and dinner

Serving drinks• serving can or bottled drink• serving fruit juice and other local

traditional drinks

Module introduction

MINS30Time:

PAGE 1

Preparing to serve meals

 

PAGE

activitiesHand-outs english

Why is it important to clean the eating area?• old food left lying in the dining area will attract

pests like flies, ants and rodents• dirty eating areas cause a risk for health and

hygiene• The eating area must be neat, clean and

organized to be appealing to guests.• all eating tools/items are checked, clean and is

close at hand for serving guests quickly• Provide a good impression of your homestay

standards and a better image of your service

When should we clean eating area?• Before meals• after meals• When anything spills• Between meals

1

MINS15

Preparing to serve meals

• Problem based learning: Handling a guest’s complaint about cleanliness at eating area • Discussion on importance of hygiene and cleanliness at dining area and tools. • Further discussion on when should cleaning be carried out

Time:

PAGE 2

Cleaning your eating area

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activitiesHand-outs english

2

Group exercise: devide class into 4 groups.- 2 groups make a list of tasks to clean an

eating place before meal time- 2 others work on how to clean eating

area after meal time.- compare results.

• Table• chair• stool• Floor

How to clean your eating area

1. Before meal time• clean the ceiling, walls and floor • sweep floor or wipe the table surface• Lay the eating surface with clean mats,

cloths and condiment items • Wipe chopsticks and spoon holder, paper

napkin box; wipe salt and pepper or condiment containers, sugar bowls

• check glassware and chinaware

2. During meal time• observe guest politely• don’t allow pets coming to dinning table• clean pouring out food • change bowl, if requested

3. After meal time• after all guests finish the meal, clear all

plates, cups and glasses• remove any leftover foods and rubbish• remove dirty mat, cloths and other table

coverings

MINS20

Cleaning your eating area

• sweep eating floor or wipe the table surface

• Move the chairs, stools or floor cushions and sweep underneath the eating place.

• Wipe any salt and pepper or condiment containers, sugar bowls, etc.

• Place furniture neatly

Time:

PAGE 3

Cleaning kitchenware

60 cm

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activitiesHand-outs english

• ID test: items that may be used when serving foods and drinks to foreign guests• Discussion: some learners to share how they clean eating tools at home• Group practice: clean kitchenware that can be found in a homestay at training site.• alternatively if there is a lunch provided during the training period it could be integrated into this.

Items for serving meals and drinks:• Bowls (big and small)• Plates• chopsticks• spoons• Knives and forks (if they are in use)• glass or cup• chili or chili sauce bowl• Fish sauce bowl

How to clean kitchenware• Use rubber gloves • Wash all the eating tools after use• scrape all leftover foods to a bin with a

tight fitting lid. • rinse the items depending on how dirty

they are• Wash all bowls, plates and dishes in clean

water and with dishwashing liquid. • dried bamboo or wooden chopsticks

before storing • store clean items on racks at minimum

height of 60 cm above the level of the floor.• Make sure utensils and glassware are free

of marks, smudges, fingerprints, bits of food, etc…. after cleaning

• Wipe items with clean cloth before use.

Notes: glassware and crockery are fragile, so take care when handling then, as replacing broken items due to careless handling and storage causes unnecessary expense.

• Bowl• Plate• chopsticks• spoon• Knife• Fork• glass• cup

3

MINS30

Cleaning kitchenware

Time:

PAGE 4

Serving Breakfast

PAGE

activitiesHand-outs english

• Brainstorming: Foods that can be offered to guests for breakfast.• Demonstrate: setting up and serving breakfast• Role play in groups: setting up and serving breakfast

• check the eating area for cleanliness before setting up and serving breakfast

• Prepare the necessary kitchenware (such as bowls, under plates, chopsticks, sauce bowl, chili sauce and other condiments)

• Lay the eating area with bowls, condiments, paper napkins etc.

• give the eating area a final check. Make sure all items are present and clean.

• straighten chairs / floor cushions if necessary• serve food:

* Place one under plate for each guest * Place chopsticks on the plate, at right rim,

running vertically along the under plate* Use a tray to carry foods to the eating area* Put the food on each under plate, at the centre* Bid the guest an enjoyable breakfast.

• Breakfast• it’s time for breakfast• Bon appetite!

4

MINS15

Serving Breakfast

Vinegar

Fish sauce

Time:

PAGE 5

Setting up for lunch and dinner

 

 

 

PAGE

activitiesHand-outs english

• Discussion: What steps do you follow in setting up for a meal?• Game: 3 groups compete to set up a table (using paper dishes/foods). award a winner based upon correct layout, cleanliness, attractiveness, etc.

• Paper napkin• salt• Pepper• chilli• sugar

5

Cleaning and setting up the eating area:• clean floor• Use a clean mat to cover floor and floor

cushions• if meals will be served on table, clean table

surface. ensure the table and chairs are stable• Use traditional materials as “table cloth”

Prepare a local tray for serving foods:• Prepare for each guest 1 rice bowl, 1 pair of

chopsticks, 1 spoon.• Prepare a simple menu in english if possible,

using an advance designed template• arrange paper napkin for guests by putting

them in or on rice bowls, in a high ball/tumbler or wrapping around chopsticks.

• arrange all foods on the tray. • Put bowls, chopsticks, spoons on the tray . • check that all items are present, clean and

safely arranged on tray.

MINS20

Setting up for lunch and dinner

Time:

PAGE 6

Serving lunch and dinner

delicious!

PAGE

activitiesHand-outs english

• Demonstration: How to serve lunch and dinner• Role play: serving lunch and/or dinner

• Take a seat• enjoy your meal• More, please

6

• invite and escort guests to eating place which is already set up.

• offer and serve drinks first• serve food

• during the meal, observe guest politely and ask them if they order something

• clearing the eating area• offer a hot drink (such as tea)

and dessert.

MINS20

Serving lunch and dinner

Time:

PAGE 7

Serving drinks

PAGE

activitiesHand-outs english

• Poster presentation: Types of drinks that homestay operators can offer guests

• Flash card matching: serving drinks procedure• Demonstrate: Prepare drinks (lemonade,

tea, instant coffee)• during the demonstration, discuss further

with learners on hygiene issues (clean drinks equipment, good quality fruit for ingredients...)

• Demonstrate: serving drinks• Video based presentation (if applicable) or

demonstrate: Making black coffee and tea

• Popular drink menus and recipes • Fruit juice• Lemon juice• orange juice• Pineapple• ice• straw• can• Bottle• What type of drinks would you like?• With or without sugar?• instant coffee• Black coffee• coffee with meal• Tea• Tea bag

7

Types of drinks:• canned drinks• Bottled drinks• Fruit juice• Local traditional drinks

Serving drinks• select glass:

* glass must be clean (no marks, smears, fingerprints) with no chips or cracks

* choose suitable glass for different types of drinks* offer ice cubes and straw

• select can or bottle of drinks from designated place or make fruit juice and serve to guests

• give drinks to guest or put in on table in front of guest. open the drinks for the guests, or provide guests with a bottle opener (in case of serving bottled drinks)

• Bid the guest an enjoyable drink by saying: enjoy your “name of drink”.

• remove empty bottles and cans regularly from the table

MINS45

Serving drinks

Time:

Đóng gópTài liệu này được xuất bản với sự phối hợp giữa Chương trình Đào tạo kỹ năng du lịch có tác động cao cho khối lao động phổ thông (HITT) do Liên Minh Châu Âu tài trợ, Chương trình Phát triển năng lực du lịch có trách nhiệm với môi trường và xã hội (Dự án EU) do Liên minh Châu Âu tài trợ và Tổ chức Lao động Quốc tế (ILO) tại Việt Nam.

Các Dự án và tổ chức trên đã đóng góp vào việc xây dựng và phổ biến tài liệu này và sẽ sử dụng các tài liệu đào tạo để giúp đào tạo kỹ năng du lịch có tác động cao cho các nhóm hưởng lợi mục tiêu.

Tài liệu này được sản xuất với sự hỗ trợ tài chính của Liên minh Châu Âu. Chương trình HITT và ESRT hoàn toàn chịu trách nhiệm về nội dung của tài liệu này và nội dung đó không thể hiện quan điểm của Liên minh Châu Âu. Để biết thêm thông tin về sự hỗ trợ của Liên minh Châu Âu (EuropeAid), xin vui lòng truy cập http://ec.europa.er/europeaid/

Tài liệu được cấp quyền theo giấy phép Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License (tham khảo http://creativecommons.org/licenses/by-nc-sa/3.0/deed.en_US).

CoNtRIButIoNSThis series of materials has been produced in collaboration between the High Impact Tourism Training for Jobs and Income Programme (HITT) funded by the European Union, the European Union funded Environmentally and Socially Responsible Tourism Capacity Development Programme (ESRT), and the International Labour Organisation (ILO) in Vietnam.

These programmes and organisations contributed to the development and printing of this material and will be using these training materials to deliver High Impact Tourism Training to their respective target beneficiaries.

This publication has been produced with the financial assistance of the European Union. The contents of the publication are the sole responsibility of the projects HITT and ESRT and can in no way be taken to reflect the views of the European Union. For more information on EuropeAid, please visit http://ec.europa.er/europeaid/

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License (http://creativecommons.org/licenses/by-nc-sa/3.0/deed.en_US).