TLE FOOD & BEVERAGE SERVICES

Provide Link between Kitchen and Service Areas Module 1: Prepare Service Station and Equipment

Quarter 1, Week 1

DOLORES H. BORALO

MARY LORNY L. ABAA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITY and the

DIPOLOG CITY GOVERNMENT

9 & 10

Department of Education • Republic of the Philippines

TLE– FNB Grade 9 & 10

SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT

Quarter 1 – Module 1, Week 1: Prepare Service Station and Equipment

First Edition, 2020

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

Development Team of the Module

Writers: DOLORES H. BORALO & MARY LORNY L. ABAA

Editor: LEVIE J. LAQUIO

Reviewer: LILIBETH G. RATIFICAR

Illustrator: DOLORES H. BORALO

Layout Artist:

Management Team: Virgilio P. Batan Jr. - Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent

Amelinda D. Montero - Chief, CID

Nur N. Hussien - Chief, SGOD

Ronillo S. Yarag - EPS PVR – LRMDS

Leo Martinno O. Alejo - PDO II - LRMDS

Department of Education • Republic of the Philippines

9 &10

TLE FOOD & BEVERAGE SERVICES

Provide Link Between Kitchen and Service Areas

Module 1: Prepare Service Station and Equipment

Quarter 1, Week 1

DOLORES H. BORALO

MARY LORNY L. ABAA

1

Introductory Message

For the facilitator:

This learning resource hopes to engage the learners into guided and independent

learning activities at their own pace and time. Furthermore, this also aims to help

learners acquire the needed 21st century skills while taking into consideration

their needs and circumstances without compromising their health and safety from

Covid – 19.

For the learner:

Welcome to the TLE Food and Beverage Services 9 & 10 Quarter 1: Module 1, Week 1 on Prepare Service Station and Equipment! The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies and skills at your own pace and time. Your academic success lies in your own hands! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know

This will give you an idea of the skills or

competencies you are expected to learn in

the module.

What I Know

This part includes an activity that aims to

check what you already know about the

lesson to take. If you get all the answers

correct (100%), you may decide to skip this

module.

What’s In

This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New

In this portion, the new lesson will be

introduced to you in various ways such as a

story, a song, a poem, a problem opener, an

activity or a situation.

What is It

This section provides a brief discussion of

the lesson. This aims to help you discover

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and understand new concepts and skills.

What’s More

This comprises activities for independent

practice to solidify your understanding and

skills of the topic. You may check the

answers to the exercises using the Answer

Key at the end of the module.

What I Have Learned

This includes questions or blank

sentence/paragraph to be filled in to process

what you learned from the lesson.

What I Can Do

This section provides an activity which will

help you transfer your new knowledge or

skill into real life situations or concerns.

Assessment

This is a task which aims to evaluate your

level of mastery in achieving the learning

competency.

Additional Activities

In this portion, another activity will be given

to you to enrich your knowledge or skill of

the lesson learned. This also tends retention

of learned concepts.

Answer Key

This contains answers to all activities in the

module.

At the end of this module you will also find:

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of

the module. Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other activities

included in the module.

3. Read the instruction carefully before doing each task.

References This is a list of all sources used in

developing this module.

3

4. Observe honesty and integrity in doing the tasks and checking your

answers.

5. Finish the task at hand before proceeding to the next.

6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not

hesitate to consult your teacher or facilitator. Always bear in mind that you are

not alone.

We hope that through this material, you will experience meaningful learning

and gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

This module is equipped with fundamental information and tasks that aim to hone the skills and understanding of the students towards the food and beverage services industry. This further contains necessary tips and guidelines that will surely aid in making education easier for the learners and are also crucial in this course. Quarter 1 has one lesson within the span of seven (7) weeks which consists four modules, namely; Learning Competency 1— Provide Link Between Kitchen and Service Areas

Module 1 – Week 1: Learning Outcome 1: Prepare service station and equipment

Module 2 – Week 2-3: Learning Outcome 2: Set-up Tables and Dining Area Module 3 – Week 4-5: Learning Outcome 3: Take Table Reservations Module 4 – Week 6-7: Learning Outcome 4: Set the Mood & Ambiance of the

Dining Area After going through this first module, you are expected to:

1. Identify the materials and equipment needed in preparing service area 2. Familiarize the procedures and basic tips in preparing the service area 3. Enumerate the guidelines to be followed in the scrutiny of the mise-en scene

and mise-en place (in the restaurant and back area)

4

.

What I Know

MULTIPLE CHOICE: Read the statement carefully and choose only the letter of the best answer. Write your answers on a one-half lengthwise paper. Do not forget to write your name and your grade and section in the paper. Staple your papers together before you attach it in this module as you return it to your teacher.

_____ 1. What is the English meaning of the word mise-en-scene? a. preparing the place b. preparing the environment c. preparing the kitchen d. preparing the scene _____ 2. The service staff should be expert performers of certain tasks _______ service. a. before, during, and after b. working hours c. during service hours d. before _____ 3. Why should the whole establishment be prepared before the service? a. so that the service staff will have big tips from customers b. so that the service will be disastrous c. so that the staff will be expert in their field d. so that the guests will find it hygienic and pleasant _____ 4. The _________ and the back area are in a state of readiness before the service session commences. a. garage b. kitchen c. side board d. Lounge _____ 5. Which of the following is not included in the activities done at the back area? a. Sauce bottles are refilled to hall and clean and wipe the bottle neck. b. Changing of old flowers or flower vases with new and fresh ones. c. Check front gate of the restaurant for any defect as locking system of door and windows d. Carry the cutlery, crockery, glassware from back area and stack them in the side boards. _____ 6. Check the free flow and refilled to ____ for convenience in shaking. a. 1/2 b. 2/3 c. 3/4 d. 2/5 _____ 7. In preparing the environment, the staff carries out the following activities except: a. Vacuum carpets if any. b. Switching on all lamps to check the fused ones. c. Ensuring menu cards and promotional material are presentable. d. Carry the cutlery, crockery, glassware from back area and stack them in the side boards.

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_____ 8. All the doors and windows are ________, curtains are _________ before commencing the service.

a. Open, withdrawn b. Locked, washed b. Closed, changed c. Cleaned, dry

_____ 9. It is the preparation in which part of the activity may be carried out immediately and part left for the morning or _______ before opening of a restaurant. a. a day b. an hour c. a week d. a few days _____ 10. It is the preparation in which part of the activity may be carried out immediately and part left for the morning. a. mise-en-place b. service station c. mise-en-scene d. Service _____ 11. Which among the following is not included in the steps in mise-en-place? a. Plates kept hot. b. Drinking straw in straw holder. c. Toothpicks ready. d. Switching on all lamps to check the fused ones. _____ 12. Mise-en-place and mise-en-scene are words from what language? a. Turkish b. German c. Swedish d. French _____ 13. What is the English equivalent of the word mise-en-place?

a. Putting things in place b. Preparing the place

C. Preparing the environment d. Preparing the kitchen _____ 14. _________ are folded and ready for particular sessions. a. Chairs b. Napkins c. Tablecloth d. Curtains

_____ 15. The ___________ is appropriate and pleasing. a. restaurant b. Kitchen c. service countered d. Table setup

6

Lesson

1 Prepare Service Station and

Equipment

The food and beverage service needs professional expertise. The service follows a process and should have a plan of action based on the practices of the professional catering business. The service staff should be expert performers of

certain tasks before, during and after service. Diligent and courteous service would certainly transform a satisfied customer to regular customer. While you are at home at the moment, you can also practice the basic skills needed to become an expert in the field of food and beverage servicing. the figure of the client. However, be careful in wearing skirt which is only suitable for some specific blouses or tops.

What’s In

Review

1. What are the different table appointments used in a restaurant? 2. What is the proper way of handling glassware, silverware and dinnerware? 3. Why is there a need to have an expertise before engaging oneself to food and

beverage industry?

What’s New

Definition of Terms

Mise-en-scene - means an activity of preparing the environment Mise-en-place - means the activity of putting things in place Service- is the operation where the service area is at work, i.e. serving the customers and the guests Cruet set - is a stand or a holder typically made of glass, metal, or ceramic used for holding containers for condiments

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Crockery - refers to ceramic tablewares

What is It

Preparation before Service

Imparting an out of the world meal experience requires a lot of preparation

beforehand. Food and beverage businesses work to bring out the best possible

experience for their guests and customers to achieve the maximum customer

satisfaction. All operations regarding food and beverage service need preparations

by anticipating guest arrival at any time during working hours.

The following are procedures and basic tips in preparing the service area.

1. The tables and linen should be clean.

2. Tablecloths are evenly spread on the table.

3. Chairs are dusted and properly

arranged.

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4. The table setup is appropriate and

pleasing.

5. The silver is polished and the china and crockery are spotlessly clean and

are befitting the

occasion.

6. Cruet sets, sugar bowls and flower vases are filled and placed on the

table suitably.

7. The floor and/or carpet are clean and dry.

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8. The restaurant and the back area are in a state of readiness before the

service session commences.

9. The side station is fully equipped for service and the following should be

checked:

a) Condiments tray is cleaned and refilled.

b) Napkins are folded and ready for particular sessions.

c) Salvers, extra linen, cutlery and service equipment necessary for the

session are stacked up.

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d) Water jugs and ice buckets are filled and kept ready.

e) Coffee pots ready with freshly brewed coffee or tea.

f) Sugar cubes, butter and butter plates ready.

Restaurants not only should attract potential customers but also should

strive hard to entice them to become frequent and regular customers. The

customer’s first impressions of a restaurant are the most important key and these

are largely determined by the professionalism of the service staff and their

preparations prior to service.

Mise-en-scene

It is a French word that means an activity of preparing the environment in

the food and beverage services establishment so that the guests and the service

staff will find it hygienic and pleasant. All the doors and windows are opened,

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curtains are withdrawn. The whole dining room is thoroughly observed and

scrutinized. The scrutiny is made on the following lines:

Check for cobwebs;

Check for unpolished metal surface;

Check for stains on the carpets, curtains, and tapestry;

Check for all the electrical gadgets like power points, bulbs, tubes, appetizer

trolley, etc.;

Check for damaged, broken furniture and fixtures; and

Also check front gate of the restaurant for any defect as locking system of

door and windows.

To prepare the environment, the Staff carries out the following activities:

Opening all windows and doors before working hours to let fresh air and

sunlight enter the venue.

Ensuring menu cards and promotional material are presentable.

Removing the furniture that needs servicing and handling it over to the

maintenance department or any outsourced agency.

Vacuum carpets if any.

Switching on all lamps to check the fused ones.

Mise-en-place

A French word which means the activity of putting things in place to make

the subsequent food and beverage services smooth. It is the preparation in which

part of the activity may be carried out immediately and part left for the morning or

an hour before opening of a restaurant. The various steps involved are:

1. Removing all soiled linen and replacing them with the fresh ones.

2. Ensuring that the side board is well-equipped.

3. Replenishing condiment containers, shakers, and water jugs.

4. Plates kept hot.

5. Cold water jug with under liner and with napkins ready.

6. All jams, marmalade, pickles are freshly laid out.

7. Drinking straw in straw holder.

8. Bread boat or bread basket stocked with oven fresh variety ready to offered.

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9. Ashtrays are to be changed.

10. Toothpicks ready.

11. Any special equipment like cruet sets, corkscrew, marrow spoons, cheese

knife, lobster pick and nut crackers ready.

12. Candles with candle stand and match box should be kept ready.

13. Table reservations are checked.

14. Keeping the lights to the brightest level, set the tables and chairs according

to reservations if necessary or required.

The activities in the back area includes:

1. Washing, cleaning, wiping, sanitizing, drying and polishing of cutlery,

crockery, glassware, stoneware, etc.

2. Changing of old flowers or flower vases with new and fresh ones.

3. In case of candelabra and candle sticks, scrap the wax, wipe, clean and

polish. Less than half burnt candles are scraped, cut and fit in.

4. Sauce bottles are refilled to hall and clean and wipe the bottle neck.

5. Cruet set polished and wiped. Check the free flow and refilled to 2/3 for

convenience in shaking.

6. Carry the cutlery, crockery, glassware from back area and stack them in the

side boards.

What’s More

Test I. Read each sentences carefully. In a one-fourth sheet of paper, write T if

the statement is True and write F if it is False. Do not forget to label your papers

“What’s More Test I” on the topmost part, your name on the upper left part, your

grade and section on the upper right part of the paper. Staple all of your papers

together before you pass it along with this module.

____1. The food and beverage service needs professional expertise.

____ 2. Condiments tray is refilled only before service.

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____ 3. Water jugs and ice buckets are filled and kept empty.

____ 4. The silverwares are spotless and clean.

____ 5. The customer’s first impressions of a restaurant are not really the most

important.

____ 6. Carpets should be vacuumed before service.

____ 7. In preparing the environment of the establishment, few of the doors and

windows are opened, curtains are not withdrawn.

____ 8. When checking the free flow of cruets, it should be filled to 1/3 for

convenience in shaking.

____ 9. Mise-en-place is the preparation in which part of the activity may be carried

out immediately and part left for the morning or an hour before opening of a

restaurant.

____ 1o. Removing the furniture that needs servicing and handling it over to the

maintenance department or any outsourced agency is not a part of mise-en-place.

Test II. Read each statements and questions carefully, and then choose which

among the choices the best answer is. Write only the letter of your answer. Write

your answers at the back page of the one-fourth you used for Test I. Do not

forget to label your papers “What’s More Test II” on the topmost part.

____ 1. ________ service would certainly transform a satisfied customer to a regular

customer.

a. Diligent and courteous

b. Pleasant and tidy

c. Dishonest and curious

d. Peaceful and tidy

____ 2. Which among the following is not found in the side station service?

a. Sugar cubes

b. Tea

c. Chairs

d. Extra linens

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____ 3. All operations regarding food and beverage service need _________ by

anticipating guest arrival at any time during working hours.

a. Expertise

b. Process

c. Plan of action

d. Preparations

____ 4. How are customer’s first impressions determined?

a. By being a regular customer

b. By the professionalism of the service staff

c. By the restaurant’s capability to attract customers

d. By doing preparations beforehand

____ 5. The restaurant and __________are in a state of readiness before the service

session commences.

a. Service area

b. Kitchen

c. The back area

d. Cashier

What I Have Learned

1. All operations regarding food and beverage service need meticulous and

hygienic preparations.

2. The customer’s first impressions of a restaurant are the most important key

in maintaining the reputation of the establishment.

3. Mise-en-scene includes opening the doors and windows and withdrawing the

curtains.

4. Mise-en-place is the preparation which may be done immediately or an hour

or a morning before the function or the operation.

5. Preparatory activities in the back area is different in the preparatory tasks in

the service area. It requires a different set of employees.

15

What I Can Do

You can develop these skills even when you are at the comfort of your

homes. By simply following the steps and guidelines of mise-en-place and mise-en-

scene, you can be an efficient food and beverage service crew someday.

Before serving the meals at home (breakfast, lunch, dinner) apply what you

have learned in preparing the service area and equipment. Remember the

lessons we had about preparing the environment and putting things in place.

Do the food and beverage service preparatory stage at home. Clean your

kitchen (or the whole house) and the utensils and equipment that you are

going to use when serving a meal. Hygiene is very important.

Assessment

MULTIPLE CHOICE: Read the statement carefully and choose only the letter of the

best answer. Write your answers at the back of the one-half

lengthwise paper you used in the first test. Staple your

papers together before you attach it in this module as you

return it to your teacher.

_____ 1. What is the English meaning of the word mise-en-scene?

a. preparing the place

b. preparing the environment

c. preparing the kitchen

d. preparing the scene

_____ 2. The service staff should be expert performers of certain tasks _______

service.

a. before, during, and after

b. working hours

16

c. during service hours

d. before

_____ 3. Why should the whole establishment be prepared before the service?

a. so that the service staff will have big tips from customers

b. so that the service will be disastrous

c. so that the staff will be expert in their field

d. so that the guests will find it hygienic and pleasant

_____ 4. The _________ and the back area are in a state of readiness before the

service session commences.

a. garage b. kitchen c. side board d. lounge

_____ 5. Which of the following is not included in the activities done at the back

area?

a. Sauce bottles are refilled to hall and clean and wipe the

bottle neck.

b. Changing of old flowers or flower vases with new and fresh

ones.

c. Check front gate of the restaurant for any defect as locking

system of door and windows

d. Carry the cutlery, crockery, glassware from back area and

stack them in the side boards.

_____ 6. Check the free flow and refilled to ____ for convenience in shaking.

a. 1/2 b. 2/3 c. 3/4 d. 2/5

_____ 7. In preparing the environment, the staff carries out the following activities

except:

a. Vacuum carpets if any.

b. Switching on all lamps to check the fused ones.

c. Ensuring menu cards and promotional material are

presentable.

d. Carry the cutlery, crockery, glassware from back area and

stack them in the side boards.

_____ 8. All the doors and windows are ________, curtains are _________ before

commencing the service.

a. Open, withdrawn

17

b. Locked, washed

c. Closed, changed

d. Cleaned, dry

_____ 9. It is the preparation in which part of the activity may be carried out

immediately and part left for the morning or _______ before opening of a

restaurant.

a. a day

b. an hour

c. a week

d. a few days

_____ 10. It is the preparation in which part of the activity may be carried out

immediately and part left for the morning.

a. mise-en-place

b. service station

c. mise-en-scene

d. service

_____ 11. Which among the following is not included in the steps in mise-en-place?

a. Plates kept hot.

b. Drinking straw in straw holder.

c. Toothpicks ready.

d. Switching on all lamps to check the fused ones.

_____ 12. Mise-en-place and mise-en-scene are words from what language?

a. Turkish

b. German

c. Swedish

d. French

_____ 13. What is the English equivalent of the word mise-en-place?

a. Putting things in place

b. Preparing the place

c. Preparing the environment

d. Preparing the kitchen

_____ 14. _________ are folded and ready for particular sessions.

a. Chairs

b. Napkins

c. Tablecloth

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d. Curtains

_____ 15. The ___________ is appropriate and pleasing.

a. restaurant

b. kitchen

c. service counter

d. table setup

Additional Activities

I - Enumeration. The whole dining area is observed and scrutinized. Enumerate the

guidelines followed in the scrutiny in mise-en-scene. Write your answers in a one-

half crosswise paper. Do not forget to label your papers “Additional Activities” on

the topmost part, your name written on the upper left corner, and your grade and

section on the upper right corner of the paper. Staple all of your papers together

before you pass it along with this module.

1.

2.

3.

4.

5.

6.

II - Identification. Identify the steps and activities done when in mise-en-place in

the restaurant and in the back area. Write your answers at the back page of the one-

half crosswise that you used for the enumeration part.

Mise-en-place in the Restaurant

Ex: Removing all soiled linen and

replacing them with the fresh ones.

_____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

Mise-en-place in the Back Area

Ex: Washing, cleaning, wiping,

sanitizing, drying and polishing of

cutlery, crockery, glassware,

stoneware, etc.

_____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

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What's More

Test I.

1.T 6. T

2. F 7. F

3. F 8. F

4. T 9. T

5. F 10. T

Test II.

1.A

2. c

3. d

4. b

5. c

Assessment

1 . b 11. d

2. a 12. d

3. d 13. a

4. c 14. b

5. c 15. d

6. b

7. d

8. a

9. b

10. a

What I Know

1 . b 11. d

2. a 12. d

3. d 13. a

4. c 14. b

5. c 15. d

6. b

7. d

8. a

9. b

10. a

Answer Key

Provide Link between Kitchen and Service Area

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References

Web-based Articles:

Singh, H.Kr. (2010, July 14). Preparation for Service. Retrieved from

https://fnbclasses.blogspot.com/2010/preparation-for-service

Food & Beverage Service. (2013, April 2). Retrieved from

https://puneetbanta.blogspot.com/2013/04/preparation-for-service-and-

type-of.

Tutorials Point. (n.d.). Food and Beverage Services- Preparation. Retrieved from

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beve

rage_services_preparation

Images accessed from:

www.pinterest.com

https://fnbclasses.blogspot.com/2010/preparation-for-servicehttps://puneetbanta.blogspot.com/2013/04/preparation-for-service-and-type-ofhttps://puneetbanta.blogspot.com/2013/04/preparation-for-service-and-type-ofhttps://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_preparationhttps://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_preparationhttp://www.pinterest.com/