GRADE-9-FBS-TLE-MODULE-1 (1).pdf

9 Technology 9 and Livelihood Education TABLE SKIRTING: PREPARE AND SET THE TABLE Learning Module Quarter 2, Week 1 – Module Prepare Dining Area in a Restaurant for Food Service 1 This page is intentionally blank....

9 Technology 9 and Livelihood Education TABLE SKIRTING: PREPARE AND SET THE TABLE Learning Module Quarter 2, Week 1 – Module Prepare Dining Area in a Restaurant for Food Service 1 This page is intentionally blank. 2  TABLE OF CONTENTS: Pages I. Introduction …………………………………………………………………. 4 II. Icons of the Module …………………………………………………………. 5 III. Definition of Terms …………………………………………………………. 6 IV. Lesson 1: Prepare Dining Area in a Restaurant for Food Service …………. 7 V. Lesson 2: Formal and Informal Table Setting …………………………………. 10 VI. Activity …………………………………………………………………………. 16 VII. Instructions on How To Set The Table …………………………………………. 17 VIII. Additional Activity …………………………………………………………. 18 IX. References ………………………………………………………………… 20 3  Module 1: Week: FOOD AND BEVERAGE 1 SERVICES What I Need to Know? SKILLS AND COMPETENCY: 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. At the end of this module, you are expected to learn: Week 1 – Prepare dining area in a restaurant for food service Week 2 – Prepare and set the table. (Table Skirting) Week 3 – Welcoming the Customer Week 4 – Take process orders of customer Week 5 – Serve and clear food and drinks Week 6 – Close-down restaurant/dining area How to Learn from this Module: To achieve the objectives stated above, you are to do the following: ü Take your time in reading the lessons carefully. 4  ü Follow all the directions and/or instructions in the given activities and exercise diligently. ü Answer all the given tests and exercises. Icons for this Module: This part of the Moule contains learning objectives What I Need to that are set for you to learn as you go along the learner’s material. Know? This part of the Module is to assess your level of What I Know knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge. This part connects the previous lessons with that of What’s In? the current one. An introduction of the new lesson through various What’s New? activities before it will be presented to you. These are the discussion part of the activities given What is It? to deepen your discovery and understanding of the concept. These are follow-up activities that are intended for What’s More you to practice further to master the competencies. Activities designed to process what you have What Have I learned from the lesson. Learned? These are tasks that are designated to showcase What Can I Do? your skills and knowledge gained and applied into real-life concerns and situations. 5 DEFINITION OF TERMS: Terms Meanings Buffets It is a self-serving style of dining wherein the customers serve themselves. Condiments Items like sauce, ketchup, mustard, and other seasoning that is usually accompanied by a dish. Continental It is a light-morning breakfast meal consisting of pastries and baked Breakfast goods. Entrees A French word which means “a dish being served before the main course”. Pax It is the estimated number of visitors, guests, and customers in an event. SOP SOP or Standard Operating Procedure is a set of procedure on how to accomplish day-to-day tasks successfully. Underliner A plate placed beneath another plate to enhance appearance. It also adds another dimension to service provision. Side Orders Sometimes referred to as “side dish”. These are the foods that is being served together with the main course. Dessert The food that is usually served after the main course. Hot Box The area or station where waiters standby with their heating elements. 360˚ Feedback It is the feedback coming from different directions or in different customers. 6  Lesson: Prepare Dining Area in a 1 Restaurant for Food Service What This Module is About? Preparing is what makes a service well accomplish. In restaurant, preparations are what makes their service better and this is also one of things that matters to customers – how a restaurant are well prepared on the dining area and giving service. What I Need to Know? At the end of the lesson, the learners are expected to: ü Be able to prepare and set the dining table in a restaurant and hotel for the food service. What I Know: Focus Question What are the steps and skills involved in setting the table in a restaurant and hotel to make the entire ambiance of the environment or event place more attractive and pleasant to the eyes of the guests? Direction: Identify the Utensils and Tableware for serving and eating. Write your answer on your test notebook. 1. ________________ 2. ______________ 3. _________________ 7 4._______________ 5. _______________ 6. _________________ 7.______________ 8. ________________ 9. _________________ MOTIVATION: Picture Analysis: What can you say about the pictures being shown here? 8 https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.pinterest.com%2Fpin%2F183732859771204999%2F&psig=AOvVaw3YMX9nNxyyDrY7WSmnfqOX &ust=1634728066576000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCPiDm-Gq1vMCFQAAAAAdAAAAABAD 9  Lesson: FORMAL AND INFORMAL 2 TABLE SETTING TABLE SETTING: Refers to the proper placement and artistic arrangement of the table wares in the dinning table. Table setting or place setting refers to the way to set a table with tableware – such as eating utensils and dishes for serving and eating. The arrangement for a single diner is called a place setting. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods. FORMAL TABLE SETTING Formal Table Settings Setting the table for formal meals necessitates accuracy and precision. As opposed to the informal setting, this is a more structured and formalized approach. Multiple courses are served at formal table settings. In both private residences and eating establishments. The final design and layout must be flawless, down to the smallest of details. Formal table settings are meticulously crafted down to the last detail, including the white linen napkins, polished silver, and other fine china Figure 1. Formal Place Setting and crystal. When hanging tablecloths, make sure that they are wrinkle-free and that they are hung evenly on both sides of the table. The average drop should be between 12 and 18 inches, as you want them low enough to cover the table but not so low that they end up in the guests' laps. 10  Figure 1.2. Formal Place Setting Tableware for Formal Setting v Service Plate To set the table for dinner, a large plate like this is often placed on it. A charger is another name for this device. As previously stated, it serves as an underplate for the plate containing the first course of food and drinks. In which case, it will be brought up at the meeting. Up until the main course is served, this service plate will remain in place. The two plates will now be swapped out. v Butter Plate In addition to the small fork, the butter plate is situated on the place setting's left side, next to it. v Big Fork On the left of the plate, you'll find the biggest fork. Forks of varying sizes are then placed next to it for the various courses. Depending on when they'll be put to use. v Fork and Spoon 11  The small fork goes to the left of the dinner fork if there is a fish course, because we always eat from the outside in. v Fork with a Pointy End In this case, the small salad fork should be placed to the right of the dinner fork, right on top of the plate, next to the main course. The forks should be arranged so that salad comes first, then fish, and finally the dinner fork if the salad comes first and the fish comes second. v Knife with a Large Blade The largest dinner knife is once again situated to the right of the dinner plate. v Knife for Fishing This knife has an unusual shape. You'll find it directly across from the dinner knife. v Knife of a small size To the left of the dinner knife on the dinner plate if this is used. It is best to arrange the knives so that dinner knife is on top followed by fish knife, and so on. v A spoon for eating soup For starters, a soup spoon is placed next to the knives to the right. v A fork and knife Oyster forks go to the right of the spoons if they are served with shellfish. There have never been any other forks placed on the right side of a plate before. v Knife for cutting butter Handle on right, sharp edge facing down. Small knife placed diagonally on top of the butter place. v Glasses 12  The forks and spoons are to the right of these. The number of glasses in this set is unlimited, but they must be used in the order they are given to you. The smaller glasses should be placed in front, followed by the larger ones at the rear if there are more than three. The water glass sits directly above the knives, with the white and red glasses following on the right. Each glass is used only once during the meal, and then it is discarded. Each course can be paired with a different wine if that is the case. It's time to get a new window. v Napkin The napkin is placed on top of the service plate. It can also be placed on the left of the forks, or under the forks if the space is tight. INFORMAL TABLE SETTING Informal Table Settings Informally set tables have fewer utensils and serving dishes. The principal or manager will usually set the informal table settings. And will vary depending on the meal served. Informal table settings are frequently used in restaurants and at home. Figure 2. Informal Place Setting Table settings that are informal in nature include the following: ü In addition to being folded and placed in wine glasses, napkins can also be used to make napkin rings. ü Small fork is placed to the left of the small knife, which is placed to the right of the bread plate. 13  ü The distance between the two points increases, and the accuracy decreases. In addition, the cup and saucer are typically placed approximately 30 cm from the edge of the tables. ü In some restaurants, the pudding fork and spoon can be placed above the plate. Other than that, it should always be placed to one side on the table setting. Alternatively, if there is not enough space, it should be served after the main course. ü The fork should be pointing to the right, and the spoon should be pointing to the left. Items Used in Informal Table Settings Figure 2.1 Informal Place Setting Plate for the Dinner Table The first thing that needs to be placed on the table. After that, the napkin can be placed on top. v Forks and Spoons Forks are always placed to the left of the plate when eating at a table. The large fork is the larger fork that is used for the main course and is referred to as such. The smaller fork is 14 used for the first course, which is usually a salad. In the same way that you would prepare a formal dinner, you start from the outside in. v Napkin The napkin can be folded or placed in a napkin ring for presentation purposes. The advertisement should be placed to the left of the forks or in the center of the dinner plate. Another option is to fold it and place it in a glass of water. A napkin folded in half can be placed between forks on occasion. v Knife With the sharp edge facing inwards, it is always placed immediately to the right of the plate, as shown in the image. In some cases, a steak knife can be substituted for this depending on the meal being prepared. Using the dinner knife for all of the courses will almost certainly be a given at an informal dinner party. The rule of thumb, however, is that a dirty knife should never be placed on a table, placemat, or tablecloth. To the right of the knife, there is a place for a spoon. Because soup is being served first in the picture above, the soup spoon is placed on the outside right of the dinner knife to avoid confusion. The pudding spoon or teaspoon is the serving spoon or teaspoon that is used at the end of the meal. Will be located on the left side of the soup spoon's interior. In the same drawer as the dinner knife. v Glasses Glasses are always placed on the dinner plate at the top right of the dinner plate, above the knives and spoons, unless otherwise noted. 15 ACTIVITY: After knowing all the utensils and tableware for the proper table setting, can you rename and list down the different items used in table setting. 16  What’s More? Presentation is everything, whether you work in the upper-scale service industry or just want to have a sophisticated looking dinner. A great meal can fall short of impressing your in-laws, boss, or anyone important if the presentation isn't top-notch. Learning how to do a French-style table setup can surprise even the most hard-to-please guests. Instructions on how to set the table: 1. Place the dinner plate directly in front of where your guest will be sitting. Place your salad plate on top of the dinner plate. 2. Place the dinner fork directly to the left of your dinner plate. Place the salad fork to the left of the dinner fork. 3. Place your napkin directly to the left of your salad fork. Try to make the napkin look as sophisticated as possible. Try a special fold, or perhaps a napkin ring. 4. Place your bread plate on the upper left-hand side of your dinner plate. It should be above the dinner and salad forks. Place the butter knife onto the bread plate. 5. Place your dessert spoon and fork to the right of the bread plate, directly above the dinner plate. The dessert fork should be directly above the dinner plate, with the prongs facing toward the right. The dessert spoon should be directly above the dessert fork, facing the opposite direction of the fork. 6. Place your dinner knife directly to the right of your dinner plate. Place the salad knife to the right of the dinner knife. 17 7. Place the dinner spoon directly to the right of the salad knife. Place the soup spoon to the right of the dinner spoon. This completes your utensil setup. 8. Place your water goblet above the dinner knife. Place the red wine glass above the dinner spoon. The red wine glass should be closer to where your guest will sit than the water goblet. Place the white wine glass to the upper right of the red wine glass. The white wine glass should be farther from where your guest will sit than the red wine glass, but closer than the water goblet. 9. Enjoy your dinner with your French-style table setup. What Can I Do? Demonstrate how to properly arrange the table wares on the dining table considering what foods will be served during the occasion. 18 Your answer will be rated using the rubric below: SCORE CRITERIA 5 Very creatively done and able to label all the parts correctly 4 Very creatively done and able to label 2-3 parts correctly 3 Creatively done and able to label 2-3 parts correctly 2 Less creatively done and able to label 1 part correctly 1 Untidy done and no label 19 References: https://www.lucidchart.com/blog/how-to-write-a-standard-operating-procedure http://fandbfood.com/what-is-buffet/ https://www.webstaurantstore.com/blog/2868/continental-breakfast-definition.htm 20 9 Technology 9 and Livelihood Education PREPARE AND SET THE TABLE Learning Module Quarter 2, Week 2 – Module Table Skirting 21 This page is intentionally blank. 22  TABLE OF CONTENTS: Pages I. Introduction …………………………………………………………………. 24 II. Icons of the Module …………………………………………………………. 25 III. Definition of Terms …………………………………………………………. 26 IV. Lesson 1: Table Skirting …………………………………………………………. 27 V. Lesson 2: Types of Skirting Pleats …………………………………………. 10 VI. Activity …………………………………………………………………………. 31 VII. Additional Activity …………………………………………………. 33 VIII. Importance of Table Skirting …………………………………………………. 34 IX. References …………………………….…………………………………… 36 23  Module 2: Week: PREPARE AND SET THE 2 TABLE What I Need to Know? SKILLS AND COMPETENCY: This module covers the knowledge and skills required in the preparation and setting of the table that is vital for food services. This unit includes the knowledge and skills in making different kinds of skirting pleats, dining table set-up, table settings, types of meal service, dining tools and paraphernalia, and basic napkin folding. At the end of this module, you are expected to learn: Week 1 – Prepare dining area in a restaurant for food service Week 2 – Prepare and set the table. (Table Skirting) Week 3 – Welcoming the Customer Week 4 – Take process orders of customer Week 5 – Serve and clear food and drinks Week 6 – Close-down restaurant/dining area How to Learn from this Module: To achieve the objectives stated above, you are to do the following: ü Take your time in reading the lessons carefully. 24  ü Follow all the directions and/or instructions in the given activities and exercise diligently. ü Answer all the given tests and exercises. Icons for this Module: This part of the Moule contains learning objectives What I Need to that are set for you to learn as you go along the learner’s material. Know? This part of the Module is to assess your level of What I Know knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge. This part connects the previous lessons with that of What’s In? the current one. An introduction of the new lesson through various What’s New? activities before it will be presented to you. These are the discussion part of the activities given What is It? to deepen your discovery and understanding of the concept. These are follow-up activities that are intended for What’s More you to practice further to master the competencies. Activities designed to process what you have What Have I learned from the lesson. Learned? These are tasks that are designated to showcase What Can I Do? your skills and knowledge gained and applied into real-life concerns and situations. 25 DEFINITION OF TERMS: Terms Meanings Table Skirting It is a process to cover a table beautifully using a cloth or paper. Pleats A fold used in fabric to create many different looks out of one single cloth. The use of two or more cloth are allowed in making pleats. Table Napkin It is a material used to wipe food and drink from the mouth and sometimes in hands, too. Utensils Tools used in order to cook foods or to do other tasks at home. Table Settings It refers to the way how a table is set with table wares as it influences the whole appearance of the food being served. Flower This refers to the art of arranging cut flowers on the table that adds to the Arrangement total appearance of the table arrangement. Tablecloth It is a large piece of cloth use to cover a table. 26  Lesson: TABLE SKIRTING 1 What This Module is About? Preparing is what makes a service well accomplish. In restaurant, preparations are what makes their service better and this is also one of things that matters to customers – how a restaurant are well prepared on the dining area and giving service. What I Need to Know? At the end of the lesson, the learners are expected to: ü Be able to prepare and set the dining table in a restaurant and hotel for the food service. What I Know: Focus Question How do we organize the dining table to make the environment attractive during a formal and special occasion event? Direction: Determine the kinds of pleats presented in each of the pictures. Write your answers on the space provided. 1. __________________ 2. ____________________ 3. ________________ 27  4. ____________________ 5. __________________ 6. __________________ TABLE SKIRTING: It is defined as draping a table with a table cloth in order to give the table a formal and elegant look. Table skirts are often used at wedding receptions, press conferences and any other social events. PLEATS. This a type of fold formed by doubling fabric back upon itself and securing it in place. It is commonly used in clothing and upholstery to gather a wide piece of fabric to a narrower circumference. TOPPER – table skirt toppers cover the top of the table. Toppers are non-pleated and have finished edges. Aside from that, universal sizes toppers work on both standard 6 foot and 8-foot banquet tables. SKIRT – table skirting goes around the perimeter or the border of your tables. 28  Lesson: TYPES OF SKIRTING 2 PLEATS TABLE SKIRTING: This refers to creative way of decorating tables in order to hide its legs and clutter in homes or during a special event. By hiding what is underneath the table, this also offers a simple storage solution. TYPES OF SKIRTING PLEATS 1. Gathered or Shirred A popular choice due to the simplicity and reasonable cost. A gathered or shirred table skirt is a fabric drape drawn together by threads along the top hem providing extra body to the skirt. A tighter gather gives a table skirt a full, ruffled appearance. 2. Knife Pleats is a series of narrow, sharp creases folded in the same direction. Unlike gathered table skirts, knife pleats create smooth, precise lines down the length of the skirt. The knife pleated table skirt is a classic choice that is the least expensive of the pleated variety. 29  3. Box Pleats This type of pleats is made from a sequence of back-to-back knife pleats. Box pleated table skirting is a good choice for a professional conference or business meeting. The box pleats give the table a neat, tailored appearance. Box pleats have a more pronounced projection than a simple knife pleat, adding dimension and interest to business or formal tables. 4. French Box Pleats These pleats provide even more volume than standard box pleats. French pleats are narrower than regular box pleats, giving the bottom of the table skirting a fuller appearance. French box pleats work equally well in casual or elegant settings. 5. Fringe Metallic, tissue and raffia fringe skirts have a number of imaginative uses. This kind of decorative fringe is a charming substitute for table skirting and serves as a festive wall border for special celebrations. Natural raffia table skirting is perfect for a tropical or luau- themed event. Raffia fringe works as hula table skirting, tiki bar draping and funky wall decor. 30 6. Banquet It is used in business or party tables which can be fitted with detachable swags that are placed over any kind of cloth table skirting. Swags are commonly attached with overlap clips that will not flatten or damage the table skirt pleating. Swags are an easy way to dress up an otherwise plain table skirt. MOTIVATION: Picture Analysis: Can you describe the following photos presented? 31  Lesson: COMMONLY USED TABLE 3 PLEATS PLEATS: The term refers to the way of how fabric is folded altogether to create a fuller silhouette. Pleats are also used to fold fabrics that can take on many different looks. Furthermore, it puts an additional appearance in fabric just by folding it. In this lesson, we will know the most commonly used pleats in setting up a table. COMMONLY USED TYPE OF PLEATS 1. Single Pleats This kind of pleats is the most basic of them all. In making a single pleat, one can use his palm to measure the width of the first pleat and follow the same measurement within the next folds. 2. Double Pleats This type of pleats is made with double fold at the top to create a double pleat effect. Double pleats are a good choice for patterned fabrics as less of the pattern is gathered into the fold. 32  3. Diamond Pleats This third and last type of commonly used pleats are made by creating a fabric fold with a diamond design. ACTIVITY: After knowing what table skirting means, the students will analyze each skirted table and will give clarifying questions on how to actually make table skirting design for their practicum or hands-on activities at home. After that, students will also discuss the materials needed for table skirting. 33  What’s More? Covering the sides of the table is a vital move in preparing the dining as it helps hide any unsightly flaws and imperfections that can be seen beneath the said table. Importance of Table Skirting: 1. One of the biggest advantages of using table skirting is that it gives you an opportunity to hide many unnecessary things right under the table without anyone ever getting to see them. 2. Another benefit is that it greatly improves the look of the table. 3. When using it for a dining table at a restaurant or at home, there are chances of food or drinks falling while the guests eat their meals. A table skirt will help protect your table from any potential damage because of this. What Can I Do? Demonstration of actual table skirting by the teacher, video viewing in the YouTube channel of Lorena’s T.L.E Corner. 34 Your answer will be rated using the rubric below: SCORE CRITERIA 5 Very creatively done and able to label all the parts correctly 4 Very creatively done and able to label 2-3 parts correctly 3 Creatively done and able to label 2-3 parts correctly 2 Less creatively done and able to label 1 part correctly 1 Untidy done and no label 35 References: https://www.uen.org/lessonplan/view/17714 https://www.collinsdictionary.com/dictionary/english/flower-arranging https://www.dictionary.com/browse/tablecloth https://www.collinsdictionary.com/dictionary/english/utensil https://suewhimster.co.uk/double-pleat-curtains- 2/#:~:text=Double%20pleat%20curtains%20are%20also,is%20gathered%20into%20the%20fold. https://www.answers.com/Q/What_is_diamond_table_skirting 36 9 Technology 9 and Livelihood Education WELCOMING THE CUSTOMERS Learning Module Quarter 2, Week 3 – Module Welcoming the Customer 37 This page is intentionally blank. 38  TABLE OF CONTENTS: Pages I. Introduction …………………………………………………………………. 40 II. Icons of the Module …………………………………………………………. 41 III. Definition of Terms …………………………………………………………. 42 IV. Lesson 1: Flower Arrangement …………………………………………………. 43 V. Lesson 2: Flower Arrangements in Different Venues …………………………. 45 VI. Activity …………………………………………………………………………. 54 VII. References ………………………………………………………………… 57 39 Module 3: Week: WELCOMING THE 3 CUSTOMER What I Need to Know? SKILLS AND COMPETENCY: This module covers the knowledge and skills required in the preparation of flower arrangement in table setting as this also refers to the gesture of welcoming the customer in a nonverbal manner. This module will cover the following topics such as flower arrangements in hotels and dining/restaurants, benefits of restaurant table flowers, materials, principles or design of flower arrangement, and styles of flower arrangement. At the end of this module, you are expected to learn: Week 1 – Prepare dining area in a restaurant for food service Week 2 – Prepare and set the table. (Table Skirting) Week 3 – Welcoming the Customer Week 4 – Take process orders of customer Week 5 – Serve and clear food and drinks Week 6 – Close-down restaurant/dining area How to Learn from this Module: To achieve the objectives stated above, you are to do the following: 40  ü Take your time in reading the lessons carefully. ü Follow all the directions and/or instructions in the given activities and exercise diligently. ü Answer all the given tests and exercises. Icons for this Module: This part of the Moule contains learning objectives What I Need to that are set for you to learn as you go along the learner’s material. Know? This part of the Module is to assess your level of What I Know knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge. This part connects the previous lessons with that of What’s In? the current one. An introduction of the new lesson through various What’s New? activities before it will be presented to you. These are the discussion part of the activities given What is It? to deepen your discovery and understanding of the concept. These are follow-up activities that are intended for What’s More you to practice further to master the competencies. Activities designed to process what you have What Have I learned from the lesson. Learned? These are tasks that are designated to showcase What Can I Do? your skills and knowledge gained and applied into real-life concerns and situations. 41 DEFINITION OF TERMS: Terms Meanings Flower Decorative display of cut flowers. Arrangement Flower Blossoms It means full open stage of a flower or plant. Foliage It is a green or brown leafy material used in a flower arrangement. Searing This means drying up the leaves and flowers. Shearing cutting the stem or leaves of flowers. A horticultural art which is used to beautify hotel interiors, especially Bonsai lobbies and restaurants. Bonsai literally means ‘a plant in a tray’. It is a creative art where the raw material is a living thing – a tree or a plant. Which means “bringing flowers to life”, is a Japanese style that has been Ikebana used for thousands of years and is still in use today. Flower Bud The term refers to half or not opened stage of a flower. 42  Module 3: Lesson: FLOWER 1 ARRANGEMENTS What This Module is About? Design is what makes a thing more presentable, and the same goes for the arrangement of table. Aside from table skirting, another way to make the table presentable is by putting a flower on the center of it. Flower arranging is a centuries-old art form. Making a beautiful flower arrangement involves a great deal of imagination, which may be developed via research and experimentation with various plant materials. And that’s the main idea for this module. What I Need to Know? At the end of the lesson, the learners are expected to: ü Be able to acquire the skills on proper arrangement of flowers. What I Know: Focus Question What are the rules involved in flower arrangement? Direction: Describe the following arrangement on the given picture below. You can answer it orally or you can write it on the space provided. 2. __________________ 2. ____________________ 3. ________________ 43 4. ____________________ 5. __________________ 6. __________________ MOTIVATION: Reading Analysis: Excerpts reading about flowers. 44  Lesson: FLOWER ARRANGEMENTS 2 IN DIFFERENT VENUES FLOWER ARRANGEMENTS: Flower arrangements refers to the art of using plant materials to create an eye-catching design or balance display. It is commonly done in flower shops and is used in hotels, condominiums, restaurants, and dining. FLOWER ARRANGEMENTS IN DIFFERENT PLACES 1. Flower Arrangements in Hotels: The basic flower arrangement that is used in hotels are usually located at executive desk in the lobby and the coffee tables in the lounges and is “round” in shape. Gerbera arrangements on the walls of wedding banquets are becoming increasingly popular these days. Some hotels even create stunning traditional floral carpets for the foyer to welcome guests on major events and festivals. The standard practice in restaurants is to place bud vases on each table with one or two flowers in them. Table arrangements for conferences must be low enough so that guests may view over them without being seen themselves. The presence of huge setups is common during informal dinners. 2. Flower Arrangements in Dining/Restaurants: The use of natural elements to decorate the interior of your restaurant can have a positive impact on your 45 clients' dining experience in a variety of ways. In addition, restaurant flowers invigorate your dining space by adding color and liveliness. BENEFITS OF RESTAURANT TABLE FLOWER There are numerous advantages to including flowers in your restaurant decorations – whether it is plant rotations or weekly flower delivery services – that can be realized. Finding a dependable florist can assist you in determining which flowers are most appropriate for your restaurant's décor, whether you are looking for cost savings or high-end flowers for your restaurant's décor. A reputable florist understands that flowers are an essential ingredient in creating the atmosphere and visual flair that you want your business to be known for. But, first and foremost, determining the capacity of your tables can assist you in determining which flowers to include on your restaurant tables. From a business standpoint, hoteliers and restaurateurs have recognized the significance of their surroundings and how the use of appropriate floral arrangements can enhance the client experience while also increasing overall revenue generation. Choosing that route involves a number of considerations ranging from the sorts of flowers, their quality, and whether or not they satisfy your specific requirements to the price and any other charges that may be incurred, such as accessories (vases) and delivery services. BASIC INGREDIENTS IN FLOWER ARRANGEMENT 1. Mechanics ü Use these to hold flowers and greenery in place as they bloom. Mechanics ought to be well- secured and out of sight. ü Some examples include florist foam (oasis), pin holders (kenzan in Japanese), chicken wire, and prongs. ü There are two kinds of floral foam: green foam and brown/gray foam. Floral foam is a cellular plastic material also known as oasis. 46 ü It is also known as kenzan or needle point holders and is made up of several small, sharp pins that are firmly attached to the base of the vase. This allows the heavy stems to be kept in place with the pins. ü To cover floral foam blocks in huge displays, florists use chicken wire, often known as "wire mesh" or "wire netting." ü There are several different types of floral foam anchors, but the most basic is the prong. There are four vertical prongs on a tiny plastic disc. The floral foam is pressed onto the prongs once the adhesive clay foundation has been applied to the container. ü It is also known as a flower tube or funnel by florists. It resembles a little vase in appearance. To put it another way, it is employed in ü Arrangement of huge proportions where the foliage or flower stems need to be pushed upwards. 2. Equipment: ü This comprises the tools required to guarantee that the plant material is arranged in the container in a satisfactory manner. ü An assortment of tools can be used to preserve flowers. A few examples are: flower preservers (cut flower preservatives), candle holders, watering cans, scissors, knives, and misters. ü Using a spray bottle like Mister, you may sprinkle your arrangement with a small mist of water to keep it looking new while it's hot outside. ü Cutting through thick and woody stems requires the use of secateurs. 47 ü To create a soft stem for a flower, poke holes in florist foam with cocktail sticks or a toothpick. ü Cut-flower preservatives include a bactericide (available as a powder or liquid) and sugar to extend the life of fresh flowers by preventing the growth of slime and odor in the vase water. Adding 3 teaspoons of sugar and 1 drop of bleach to half a litre of water makes a home-made preservative. 3. Containers: ü The floral arrangement will be placed in these receptacles once it has been finished. The plant stuff may or may not conceal them. Neutral colors such as soft grey, dull brown, off- white or earth tones are best because they are unobtrusive and do not draw attention away from the flowers on display. ü The container must be waterproof and neutral in color. When deciding on the container's design, keep the theme and simplicity in mind. ü Vases and jugs, baskets, bowls, and trays, wreath frames, and so on are examples of decorative items. 4. Bases: ü A base is an object that is placed beneath a container to protect the surface of the support and/or to enhance the aesthetics of the display. It is made of wood, metal, or plastic. A table mat, a tree section, a wood base, a stone base, and an oriental base are all possible options. 5. Plant Materials: Flowers (dominant/focal/point material) – This consists of huge, spectacular blooms or clusters of small, showy blossoms arranged in a group. The prominent substance serves as the attention's focus. Seasonal flowers include Gerberas, Chrysanthemums, Lilies, Anthuriums, Tulips, Poppies, Roses, Dahlias, and Daffodils. b) Fillers (secondary material) - Smaller flowers, as well as a variety of leaves and foliage, are included in this category, which are used to cover the bottom and borders of the 48  container while also providing interest and color to the arrangement. Such flowers include asters, ivy, Button Chrysanthemum, Carnations, Gypsophila (Baby's Breath), Limonium, and Marguerites. The core framework or skeleton of the plant is made up of flowers, blooming spikes, and strong leaves. c) Foliages (line material) - This is made up of long stems, blooming spikes, and large leaves that serve as the plant's main framework or skeleton. This line material determines the height and width of the finished arrangement, depending on whether it is straight or curved. Gladioli, birds of paradise, goldenrods, larkspur, asparagus ferns, palms, tuberoses, and Peruvian lilies are just a few of the plants you'll come across. 6. Support: ü Specifically, it refers to the structure on which the container is mounted. Tables, sideboards, alcoves, and shelves, to name a few examples. PROPER STORAGE OF FLOWERS: When it comes to preserving cut flowers, temperature regulation is one of the most important factors to consider. Heat can shorten the life of cut plants by causing them to age prematurely and increasing plant rot. Elevated temperatures will also accelerate plant respiration, resulting in the production of ethylene gas and more heat. These events have the overall effect of hastening the onset of aging in storage flowers. When cycling flowers in and out of the store, use the FIFO (first in, first out) method. Flowers stay the longest when stored between 34- and 38-degrees Fahrenheit (2 and 3 degrees 49 Celsius). Flowers should not be kept in the same room as fruit (too much Ethylene). The Dairy cooler is the recommended cooler. PRINCIPLES OR DESIGN OF FLOWER ARRANGEMENT: 1. Scale - refers to the size difference between flowers or between flowers and containers. When there is a difference in the size is either too big or too little, and the components are out of proportion. When little flowers are magnified, they appear to be even smaller strewn around among the larger flowers If the smaller blooms are placed together, a better scale balance can be achieved. As a result, they have a greater sense of individuality. The contrast between small and large parts is enhanced by grouping them together between the various aspects. In small arrangements, scale is especially important. 2. Proportion - when it comes to color, texture, and form, proportion is crucial. Consider the size of the container in relation to the amount of plant material. Consider the arrangement's height in relation to its width. 3. Balance - The finished arrangement must be balanced such that it does not fall over or appear to fall over. Consider the top-to-bottom, side-to-side, and front-to-back balance. A sense of rest, security, or stability is referred to as balance. Asymmetrical (or informal) balance and symmetrical (or formal) balance are the two types of balance. 4. Rhythm or Movement - The swing or motion in an arrangement should create a dominant visual path, so that the eye is first attracted to the focal point and then carried throughout the entire arrangement. Rhythm in floral arrangements may be obtained through repetition of shapes, hues, line direction, etc. Rhythm may also be achieved through a gradual change or progression (gradation) in size, weight, texture, or color. A continuous line movement of flowers, stems, twigs, or color may also create rhythm. 50  5. Contrast - Contrast, or difference, is created by combining opposed or dissimilar elements to emphasize or exaggerate their differences. Contrast piques the viewer's curiosity. When there is too much contrast, it divides the viewer's focus. What’s More? Correct arrangement of flower is vital in every venue as this is the first thing that the customer would see when they enter an establishment. A great way on how to welcome customers is by having a pleasant and attractive flower arrangement. Rules in Arranging Flowers: 1. Line – arranging flowers following a line like: vertical, horizontal, slanting, semi-circle, etc. 2. Focal – shows emphasis or where the eye is carried on to the most attractive part of the arranged flowers. 3. Filler – added leaves, stems, fruits to add attraction or beauty on the arranged flowers. 4. Harmony – where color combination of the arranged flowers harmonized to each other. 5. Balance – where arranged flowers creates either symmetry or asymmetry on both sides. 6. Proportion – where the number of flowers, fillers and height of it meet the equal weights in all the components to make it look pleasing to the eyes of the viewer. 51 Basic Types of Flower Arrangement: 1. Horizontal Arrangement - it is a low arrangement and it does not interfere with conversation across table. It is generally placed in restaurants either in buffet or on dining table. Hotel rooms also have this kind of arrangement. Steps in Doing Horizontal Arrangement: a. Secure the foam with hot glue, or floral tape. Define the shape of the design with the line flowers and leaves. b. Place the focal flowers and leaves, turning the vase as you go so all the sides are even. c. Add filler flowers to integrate the design. 2. Vertical Arrangement: we can find this kind of arrangements in personal and professional functions, usually placed on the buffet table or in the side station. Steps in Doing Vertical Arrangement: a. Secure foam in a vase. Cut the stems of the tallest flowers or leaves to reach three or four times the height of the vase. b. Place the focal flowers vertically within the diameter of the vase. c. Fill in the areas as needed with filler flowers. 3. Triangular Arrangements - this arrangement is usually placed on the buffet table or in the side station during ceremonies. Steps in Doing Triangular Arrangements: a. Determine the vertical height and horizontal width with the smallest line flowers and/or leaves. Make the height higher than the width. 52  b. Position the largest focal flowers in the heart of the arrangement and slightly lower to give weight and balance. c. Fill in with the filler flowers and foliage keeping within the triangular shape. 4. Crescent Arrangement – this type of arrangement is very eye catching and is usually kept in the lobby of the hotels as a focal point to catch the attention of the guests. Steps in Doing Crescent Arrangement: a. Determine length of crescent and insert curved line flowers or leaves to follow the crescent form angle the shape to balance in the container. b. Insert the focal flowers fairly low in the bowl to achieve balance, stability and dept. c. Fill in around the focal flowers with smaller flowers and foliage. Place wisps of filler flowers that gracefully taper off the ends. 5. Oval Arrangement – this arrangement is satisfying to the viewer's eye since majority of flowers lies in this shape. This type is laid on conference tables or on buffet tables. Steps in Doing Oral Arrangement: a. Determine the height with line flowers. Frame in the outer edges of the oval shape with light colored flowers and foliage. b. Place the largest, strongest or brightest flowers in the focal area. c. Fill in around the larger flowers and leaves with the filler flowers. 6. Minimal Arrangement Steps in Doing Minimal Arrangement: 53  a. Insert vertical line flowers to determine the height, and secure the horizontal line flowers to give the basic outline of the arrangement. b. Place the focal flowers. c. Fill in with filler flowers as needed. 7. The lazy “S” or “Hogarth’s Curve” Arrangements – This is a very graceful style of arrangement. Steps in Doing Hogarth’s Curve Arrangement: a. Bend the stems gently into graceful curves and insert them in place so they balance. b. Add the focal flowers following the lines of the upper and lower curves. c. Cluster filler blossoms and foliage around the central flowers maintaining the rhythm of the ‘S’. 8. Free Standing Arrangement Steps in Doing Free Standing Arrangement: a. Secure the foam with hot glue, or floral tape. Define the shape of the design with the line flowers and leaves. b. Place the focal flowers and leaves, turning the vase as you go so all the sides are even. c. Add filler flowers to integrate the design. What Have I Learned? Make your own flower arrangements following the given rules. 54 Rubrics: Criterion 5 4 3 2 1 1. Materials Complete Lack 1 Lack 1 Lack 1 Lack 1 and Tools material material material material 2. Balance Showed Showed Somehow Fairly showed Poorly equilibrium asymmetrical showed Symmetry. showed or symmetry balance asymmetry. Symmetry. of design. 3. Color Correct color some partSomehow Fairly showedthe Harmony combination doesn’t color color arrangement of colors is show good combination combination doesn't evident. color is not on the show color combination perfectly arrangement. harmony at evident. all. 4. Focal Focal part in partly focal somehow Fairly in No part of Point/Emphasis the part of the focal part some part the arranged arrangement arrangement is shown. focal flower is shown is shown is shown. 55  flowers showed focal part. 5. Overall The entire Partly Somehow Fairly showed creativity is Appearance/ arranged creativity is creativity creativity. not shown Creativity flowers showed in is shown. at all. showed arrangement creativity 6. Safety and Safety and safety and somehow Fairly safety Safety and Cleanliness cleanliness cleanliness safety and and cleanliness are observed are cleanliness is cleanliness is are before, partly observed. demonstrated. not observe during and applied at all. after the actual flower arrangement activities. 56 References: https://waterchillers.com/blog/post/how-preserve-cut-flowers-best-temperature-store-water http://www.floralife.com/en/carehandling/florist_retailer https://www.baxtercountymg.com/uploads/8/4/4/5/84459238/principles_of_floral_arrangement.p df 57 9 Technology 9 and Livelihood Education FOOD AND BEVERAGE SERVICES Learning Module Quarter 2, Week 4 – Module Welcoming Customers or Guests in Food Service Establishment 58 This page is intentionally blank. 59  TABLE OF CONTENTS: Pages I. Introduction …………………………………………………………………. 58 II. Icons of the Module …………………………………………………………. 62 III. Definition of Terms …………………………………………………………. 63 IV. Lesson 1: Food and Beverage Services …………………………………………. 64 V. Activity …………………………………………………………………………. 65 VI. Lesson 2: Escorting and Seating the Guests …………………………………. 66 VII. Lesson 3: Basic Table Napkin Folding …………………………………………. 69 VIII. Additional Activity …………………………………………………………. 72 IX. References ………………………………………………………………… 73 60 Module 4: Week: WELCOMING CUSTOMERS OR GUESTS 4 IN FOOD SERVICE ESTABLISHMENT What I Need to Know? SKILLS AND COMPETENCY: This module covers the knowledge and skills required in serving food and beverages, as well as correct way of welcoming customers and/or guests. Aside from that. This module will also cover the proper way of escorting ang guiding guests according to their respective tables. At the end of this module, you are expected to learn: Week 1 – Prepare dining area in a restaurant for food service Week 2 – Prepare and set the table. (Table Skirting) Week 3 – Welcoming the Customer Week 4 – Take process orders of customer Week 5 – Serve and clear food and drinks Week 6 – Close-down restaurant/dining area 61 How to Learn from this Module: To achieve the objectives stated above, you are to do the following: ü Take your time in reading the lessons carefully. ü Follow all the directions and/or instructions in the given activities and exercise diligently. ü Answer all the given tests and exercises. Icons for this Module: This part of the Moule contains learning objectives What I Need to that are set for you to learn as you go along the learner’s material. Know? This part of the Module is to assess your level of What I Know knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge. This part connects the previous lessons with that of What’s In? the current one. An introduction of the new lesson through various What’s New? activities before it will be presented to you. These are the discussion part of the activities given What is It? to deepen your discovery and understanding of the concept. These are follow-up activities that are intended for What’s More you to practice further to master the competencies. Activities designed to process what you have What Have I learned from the lesson. Learned? 62  These are tasks that are designated to showcase What Can I Do? your skills and knowledge gained and applied into real-life concerns and situations. DEFINITION OF TERMS: Terms Meanings A la carte From a menus or list with independent price for each item. Table d’hote A meal which is served to all customers at a specific time and for a set price. It is a designated meals that consists of several courses. Reservation A system in which lodgings is planned ahead of time, such as in a hotel, restaurant, or on a flight. Receptionist Dealing with customers, interacting with clients, and greeting guests is the responsibility of a receptionist in a corporation or other enterprise. Menu A list of the items that are available in a restaurant. Fine Dining When compared to a conventional dining experience, fine dining refers to a restaurant experience that is of greater quality and refinement. A fine dining establishment's setting is usually more exquisite, and the cuisine is served in a more serious manner. Walk-in Guest A visitor who shows up at a hotel without making a reservation. Beverage Any drinkable liquid that isn't water, such as tea, coffee, beer, or milk. 63  Module 4: Lesson: FOOD AND BEVERAGE 1 SERVICES What This Module is About? Design is what makes a thing more presentable, and the same goes for the arrangement of table. Aside from table skirting, another way to make the table presentable is by putting a flower on the center of it. Flower arranging is a centuries-old art form. Making a beautiful flower arrangement involves a great deal of imagination, which may be developed via research and experimentation with various plant materials. And that’s the main idea for this module. What I Need to Know? At the end of the lesson, the learners are expected to: ü Be able to learn how to properly welcome the customers or guests, escort the guests on their seats, and assist in putting on table napkins on the lap of guests (with guest’s permission). What I Know: Focus Question How do the components of an environment affect each other? 64 Direction: Enumerate what do receptionist tell you when you enter an establishment. Kindly write down the answers on the box. MOTIVATION: Recall how welcoming the guest’s conversation is done. Relate it on how food attendants will sit the guests, and how to assist the guest/s in putting on their lap the table napkins folded on top of the dining table to prevent them from any food spills. 65  Lesson: ESCORTING AND SEATING 2 THE GUEST ESCORTING AND GREETING THE GUEST: Greeting the guests is the first thing that a receptionist must do when someone arrived in an establishment. After greeting them and telling some pleasantries, you have to escort them on their assigned table. TIPS ON SEATING THE GUESTS: ü Escort guests and seat them with their respective table. ü Utilize tables according to the amount of party. ü Seat guest evenly among stations to control the traffic flow of guest in the dining room. ü Open cloth napkins for the guest when applicable. ü Serve water according to the standard of the food service facility. 66  What’s More? Seating of guests are most commonly observed during business meetings at fine dining restaurants. There are important things to remember when assigning seats in a business meeting. Who Sits Where at a Business Lunch and Dinner: When entertaining business associates at home, the head seats, at either end of the table, are taken by the host and hostess. ü At a round or square table, the head seat is wherever the host wants to sit. ü At a rectangular table, the head seats are at the ends of the table. ü The most important guests occupy the right-hand seats, with the second most important guests, if any, occupying the left-hand seats.ss Unless protocol is being observed, other guests should not be seated according to their importance. (If protocol is being observed, then everyone present understands the seating arrangements.) At a business lunch or dinner where spouses are not present, guests are more likely to be seated in accordance with their importance. ü The guest of honor is seated to the right of the host, with a second guest of honor seated to the left. ü Less important guests are arranged, often according to rank, around the table. ACTIVITY: Recite a conversation on how to welcome the guests. 67 Your answer will be rated using the rubric below: SCORE CRITERIA 5 Very creatively done and able to label all the parts correctly 4 Very creatively done and able to label 2-3 parts correctly 3 Creatively done and able to label 2-3 parts correctly 2 Less creatively done and able to label 1 part correctly 1 Untidy done and no label 68  Lesson: BASIC TABLE NAPKIN 3 FOLDING TABLE NAPKIN: A small piece of cloth or paper, usually square, placed on the lap, used to wipe the lips when eating and it also protect our clothes from food or drink spill. TABLE NAPKIN FOLDING: The napkin was first used in Europe in 1400 on the tables of royalty, who began using napkins made of heated or even fragrant cloth. It's also known as a piece of table linen that's used to wipe the lips and protect the garments by covering the lap. 69 Seven Basic Table Napkin folding: 1. Banana 2. Candle 3. Sailing Boat 4. Rose Buds 5. Bishop’s Hat 6. Fan With Stand 7. Tent or pyramid TABLE NAPKIN MATERIALS: 1. Napkins - are probably one of the most striking elements you can put on a table for designing atmosphere. We have napkins for any occasion - from an informal breakfast to a festive dinner, in a large variety of qualities as well. The exclusive tones follow the latest trends. With so many exciting combinations your guests will want to come back again and again. 2. Tissue Napkins - our all-time tissue napkin selection ranges from 1-ply thickness to 4-ply (Classic) for optimal absorption and feel. Make any occasion special with the versatility of tissue napkins. Plain White Colored Paper Napkins Floral Tissue Design 70  3. Dunilin Napkins - premium quality napkins. 4. Dunisoft Napkins - Is produced from soft air laid material decorative, known for its high quality. Suitable for any occasion that and is the first choice for dinners and requires a soft touch and banquets. All the positive aspects of with a high absorbency a napkin. On the outside they're extremely decorative. Wonderfully fleecy on the inside and a real pleasure to fold. A napkin suitable for any occasion. The wide assortment of colors and designs are developed to enhance atmosphere at any eating and drinking moment. 71  What Can I Do? Demonstrate how to table napkin folding properly, individualized 2 minutes 10 folding. Scoring Rubrics: 10foldings = 100 5 foldings = 85 9 foldings = 97 4 foldings = 82 8 foldings = 94 3 foldings = 79 7 foldings = 91 2 foldings = 76 6 foldings =88 1 folding = 73 References: https://www.merriam-webster.com/dictionary/%C3%A0%20la%20carte https://www.yourdictionary.com/search/result?q=reservation 72 https://thewalnutroomgb.com/blog/fine-dining-vs-casual- dining/#:~:text=Fine%20dining%20refers%20to%20a,in%20a%20more%20formal%20way. https://setupmyhotel.com/train-my-hotel-staff/front-office-training/134-how-to-handle- walk-in- guest.html#:~:text=Who%20is%20a%20Walkin%20Guest,the%20hotel%20is%20fully%20oc cupied. 73 9 Technology 9 and Livelihood Education SERVE AND CLEAR FOODS AND DRINKS Learning Module Quarter 2, Week 5 – Module Welcoming Customers or Guests in Food Service Establishment 74 This page is intentionally blank. 75  TABLE OF CONTENTS: Pages I. Introduction …………………………………………………………………. 77 II. Icons of the Module …………………………………………………………. 78 III. Definition of Terms …………………………………………………………. 79 IV. Lesson 1: Collect Food and Beverages …………………………………………. 80 V. Activity …………………………………………………………………………. 84 VI. Lesson 2: Proper Ways of Serving Food and Beverages …………………………. 86 VII. Lesson 3: Cleaning Table After Eating …………………………………………. 91 VIII. Additional Activity …………………………………………………………. 91 IX. References ………………………………………………………………… 92 76  Module 5: Week: SERVE AND CLEAR 5 FOODS AND DRINKS What I Need to Know? SKILLS AND COMPETENCY: This module covers the knowledge and skills required serving and clearing foods and beverages, as well as the sequence of table service, safety, and hygiene. The module will also unfold how to clean the table after eating. At the end of this module, you are expected to learn: Week 1 – Prepare dining area in a restaurant for food service Week 2 – Prepare and set the table. (Table Skirting) Week 3 – Welcoming the Customer Week 4 – Take process orders of customer Week 5 – Serve and clear food and drinks Week 6 – Close-down restaurant/dining area How to Learn from this Module: To achieve the objectives stated above, you are to do the following: ü Take your time in reading the lessons carefully. ü Follow all the directions and/or instructions in the given activities and exercise diligently. 77  ü Answer all the given tests and exercises. Icons for this Module: This part of the Moule contains learning objectives What I Need to that are set for you to learn as you go along the learner’s material. Know? This part of the Module is to assess your level of What I Know knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge. This part connects the previous lessons with that of What’s In? the current one. An introduction of the new lesson through various What’s New? activities before it will be presented to you. These are the discussion part of the activities given What is It? to deepen your discovery and understanding of the concept. These are follow-up activities that are intended for What’s More you to practice further to master the competencies. Activities designed to process what you have What Have I learned from the lesson. Learned? These are tasks that are designated to showcase What Can I Do? your skills and knowledge gained and applied into real-life concerns and situations. 78 DEFINITION OF TERMS: Terms Meanings Buss Boy A person who cleans contaminated dishes and brings clean ones to a restaurant. Hygiene Conditions or practices that promote health and health control, primarily through cleanliness. Pass Is the long, flat surface where dishes are plated and picked up by wait staff. Food Runner At restaurants, the essential role is to assist bartenders and waitstaff. They assist weary Waitstaff in delivering orders to customers on timely. In certain restaurants, this entails literally bringing food orders from the kitchen to the table. Left-over Anything which left after the whole has been used or consumed, especially food. A La carte From a menus or list with independent price for each item. Attendant A person employed to conduct a public service at a specific location. 79  Module 5: Lesson: COLLECT FOOD AND 1 BEVERAGE What This Module is About? Appropriate way of serving foods and drinks is a must when giving the customers their orders. Given that, it will also be beneficial for you to know how to clean the table after eating. What I Need to Know? At the end of the lesson, the learners are expected to: ü Be able to properly serve and clear the foods and drinks on the dining table. What I Know: Focus Question How do we properly serve and clear the foods and drinks on dining table? And why do we properly segregate left-over foods? Direction: The class will hold an open-forum like discussion. Students will share some experiences on different ways to segregate or recooked left-over foods. 80  COLLECT FOOD AND BEVERAGE A food runner/attendant is a term used to describe the person who transports food from the kitchen to the customer's table or tabletop. The pass is the section of the kitchen from which you collect food; it is this section of the kitchen that the kitchen 'passes' the food to the floor personnel. Never put your fingers on the food or on the main area of the dish when you're eating. Carry trays with two hands at all times, and never simply by the edge or rim of a drink. Ensure that the drinks tray is always placed on your left side so that you may offer the beverages with your right. The pass refers to the area in the kitchen where you go to pick your meal from. It is the location where the food is 'passed' from the kitchen to the floor crew. Alcoholic beverages are typically obtained from the bar. BENEFITS OF PICKING UP THE FOOD AND BEVERAGES AS SOON AS POSSIBLE: ü Heated food stays hot for an extended period of time ü Food that is cold does not grow warm. ü Drinks don't separate when mixed. ü Sauces do not develop a skin when cooked. ü The customer is not kept waiting for an excessive amount of time. The longer food and beverages are kept out of the hands of customers, the more their quality deteriorates. 81 EXAMINING THE PRESENTATION AND ACCURACY OF INFORMATION: The food runner compares the food on the pass to the food on the docket for the following items: ü Is everything on the to-do list completed and ready to go? ü Is each dish on the menu in accordance with the menu, for example, specific requests, rare steak? ü Is the platter free of food? ü Do dishes that are similar in appearance look the same? ü Is it true that hot food is hot and cold food is cold? ü Is the meal presented in a pleasing manner? Does it appear to be the same as it always does? ü Is it properly garnished (decorated) on the outside? If the answer to any of these questions is NO, do not remove the meal from the table and inform the chef immediately of the situation. SEQUENCE OF TABLE SERVICE (A LA CARTE SERVICE) 1. Welcoming/greeting the guests ………………………… Receptionist/Headwaiter 2. Escorting guests to their tables ………………………… Receptionist 3. Seating the guest ………………………………………... Waiter/Captain 4. Offering Before -Dinner Drinks …………………………. Captain/Waiter 5. Serving Drinks/ water ……………………………………. Waiter/ Busboy 6. Presenting the Menu and Taking Order ………………. Captain/Waiter 7. Placing orders to the kitchen …………………………… Busboy/Order Taker 8. Completing the Table set-up …………………………… Busboy/Waiter 9. Picking up/assembling the order ………………………... Busboy 10. Serving food according to standard Sequence ……… Waiter 1st - Bread & Butter 2nd - Appetizers 3rd - Soup 4th - Salad 82  5th - Main Course 11. Clearing of Table ………………………………………… Busboy 12. Offering and serving dessert …………………………… Waiter 13. Offering/Serving After-Dinner Drinks/Coffee …………. Captain/ Waiter 14. Presenting / Setting of Guest Check …………………... Captain/Waiter 15. Bidding Good-bye and thanking the Guest …………… All Staff THINGS TO CONSIDER IN SERVING FOODS: 1. Safety – plates can become extremely hot at times. The chef places hot food on a hot plate to keep it hotter for a longer period of time. As a result, you will need to transport hot plates to the table. When transporting hot dishes, wrap them in a service cloth to avoid burning your fingers and wrists. Some establishments utilize a huge tray to hold hot plates. Carry no more than you are physically capable of carrying. Don't fill up your beverage tray to the brim. 2. Hygiene – this means being clean in general. Below are some tips on how to observe hygiene in serving foods. a. Never place your fingers on food or on the main area of the plate. b. Never place your fingers on the rim or the top part of a glass. c. Keep your hair pinned back. d. Follow the personal hygiene regulations. 83  MOTIVATION: Think about a time where you encounter a bad service from a restaurant or any establishment. Were the management able to provide a right response for your concern? Write your answers on the box. ACTIVITY: Answer the following questions. Write your answer on the space provided. 1. What personal hygiene rules can you think of? 84  2. Look at the three hygiene rules below. What could happen if you don’t follow one? Hygiene rule What could happen if you don’t follow it? Never place your fingers on food or the main part of the plate. Never place your fingers on the rim or the top half of glass. Keep your hair tied back. 85  Lesson: PROPER WAY OF SERVING 2 FOODS AND BEVERAGES CLEANING AFTER EATING: Aside from serving, one of the vital things in food serving is cleaning the table after use. In cleaning, there are proper ways to conduct it and that’s what we are going to discuss on this chapter. LOADING DRINKS ON A TRAY: ü Never carry platters with two hands or only by the edge or rim. ü Always sit the drinks tray on your left hand so you can serve the drinks with your right hand. Carry the tray with your left hand spread and flat under the tray. ü Use your right hand to balance the tray if you feel you are losing control of it. 86 When loading a tray: \s ü place the heaviest glasses in the middle of the tray\s ü place the tallest glasses towards the back, nearest your body\s ü place the little or light glasses around the perimeter of the tray. Sometimes you might pack your tray according to the sequence in which you will dump it at the table. If you do this, then just be careful not to overflow your tray. TWO PLATE CARRYING METHOD: As a professional food and beverage attendant, you should serve and remove dishes using the proper technique (or way of doing things) to ensure that your customers are satisfied. This is referred to as the "two plate carry.". Steps in Two-Plate Carrying Method: 1. Hold the first plate between your left hand's thumb, index finger, and middle finger, with the second plate in the same position. 2. The second plate should be placed on top of the first plate, which should be held in place using your fourth finger, little finger, base of your thumb and forearm. 3. Carry a third plate in your right hand. 87 PROPER WAY TO SERVE FOODS: ü Serve from the right-hand side of the customer's body. ü Make certain that the dish is put in front of the consumer such that the main thing on the dish is the item that is most accessible to the customer. ü Always make a formal announcement about the meal so that the ü The customer is aware of what they are receiving. ü They placed an order. PROPER WAY TO SERVE BEVERAGE: ü Use the right side of the plate while serving. ü When serving from a drinks tray, bend your knees rather than your back. This will prevent your tray from slumping forward and drinks from spilling or dropping on your customers' laps or tables. ü Maintain a straight posture with your shoulders back. Carry the tray at waist level so that it does not come into contact with your body. ü As you place the drinks in front of the consumer, make an announcement about them. ü When unloading your tray, keep it a few inches away from your side to avoid knocking it over when you stretch out. DEALING WITH PROBLEMS: The meals and drinks can occasionally be delayed or slow, depending on demand. ü If this occurs, identify the issue by speaking with your chef, your manager, or a coworker; learn how long it will take to resolve. ü Inform the customer if and when there is an issue. 88 Apologizing to a Customer: When apologizing to a customer, be sure to: Show concern and understanding of their Be genuine feelings. Don’t make excuses. The customer does not Be brief want to know whose fault it is, they just want it fixed. Now… shortly… as soon as possible… Give a time for correcting the situation When another bottle is brought up from the cellar. What’s More? Discuss these problems and write down some things you could say and do. What would you do? What would you say Problem to the customer? 1. Because so many orders arrived at the same time in the kitchen, it will take a little longer to prepare and serve the food. 2. A chicken salad is being requested by a customer. This item is not available for purchase. 3. You forgot to mention to a customer that ordering a whole grilled fish would take longer than the other options. 4. Table 5 has expressed dissatisfaction with the delivery of their drinks. You suddenly remember that you never placed the order in the first place. 89 5. You took an order to another table by mistake. 6. One of the steaks must be replaced because the kitchen grilled them all well done. 90  Lesson: CLEARING TABLE AFTER 3 EATING REMOVED USED ITEMS: Is there a way to tell if a consumer is done eating? ü When they place the knife and fork side by side in the middle of the dish, this is a frequent sign. The plate can be cleared if this is the case. ü Other telltale signals include the customer's body language (back straight, hands folded on lap) and the amount of food on the plate. ü Clearing the table is customarily left until everyone has finished dining. As customers finish their meals, you can clean plates in a café. ü Before you begin clearing, make sure everything is in order. Shared plates go in the center of the table if a group orders them. Clear the platter as soon as you're done with it to make room for the customers. Table clearance can be accomplished in a variety of ways; be sure to follow the guidelines provided by your venue. What Can I Do? Answer the questions below as best as you can. Write the answers on the box provided. 1. Where do you put the dirty items, you have cleared from tables? 91 2. Who puts dirty items in the dishwasher or glass washer? 92 References: https://setupmyhotel.com/train-my-hotel-staff/front-office-training/134-how-to-handle- walk-in- guest.html#:~:text=Who%20is%20a%20Walkin%20Guest,the%20hotel%20is%20fully%20oc cupied. 93 9 Technology 9 and Livelihood Education CLOSE-DOWN RESTAURANT/DINING AREA Learning Module Quarter 2, Week 6 – Module Close-down Restaurant/Dining Area 94 This page is intentionally blank. 95  TABLE OF CONTENTS: Pages I. Introduction …………………………………………………………………. 97 II. Icons of the Module …………………………………………………………. 98 III. Definition of Terms …………………………………………………………. 99 IV. Lesson 1: Close-down Restaurant/Dining ………………………………ss…. 100 V. Activity …………………………………………………………………………. 101 VI. Additional Activity …………………………………………………………. 106 VII. References ………………………………………………………………… 107 96  Module 6: Week: CLOSE-DOWN 6 RESTAURANT/DINING What I Need to Know? SKILLS AND COMPETENCY: This module covers the knowledge and skills required in proper handling of the establishment at closing time. This module also covers how to prepare and set-up for the upcoming service, and restaurant closing checklist. At the end of this module, you are expected to learn: Week 1 – Prepare dining area in a restaurant for food service Week 2 – Prepare and set the table. (Table Skirting) Week 3 – Welcoming the Customer Week 4 – Take process orders of customer Week 5 – Serve and clear food and drinks Week 6 – Close-down restaurant/dining area How to Learn from this Module: To achieve the objectives stated above, you are to do the following: ü Take your time in reading the lessons carefully. ü Follow all the directions and/or instructions in the given activities and exercise diligently. 97  ü Answer all the given tests and exercises. Icons for this Module: This part of the Moule contains learning objectives What I Need to that are set for you to learn as you go along the learner’s material. Know? This part of the Module is to assess your level of What I Know knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge. This part connects the previous lessons with that of What’s In? the current one. An introduction of the new lesson through various What’s New? activities before it will be presented to you. These are the discussion part of the activities given What is It? to deepen your discovery and understanding of the concept. These are follow-up activities that are intended for What’s More you to practice further to master the competencies. Activities designed to process what you have What Have I learned from the lesson. Learned? These are tasks that are designated to showcase What Can I Do? your skills and knowledge gained and applied into real-life concerns and situations. 98 DEFINITION OF TERMS: Terms Meanings Close-down A situation in which operations are ceased or suspended. Tasks A specific task assigned to, owing to, or demanded of a person; responsibility. Handover The act of giving up belongings, authority, etc. Checklist A list of necessary objects, tasks to be completed, or points to consider that reminds people. Debrief Discussion of job done or experience. Colleagues Someone in your organization who has the same status or