TVL-FBS-Q2-M5.pdf

1 Food and Beverage Services NCII Senior High School Quarter 2 Self-Learning Module 5 PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG) LO 1. Serve Food Orders 1.4 Serve food orders and clear with minimal disturbance to other guests and in accordance to hygienic requirements 1.5 Mention the name of...

1 Food and Beverage Services NCII Senior High School Quarter 2 Self-Learning Module 5 PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG) LO 1. Serve Food Orders 1.4 Serve food orders and clear with minimal disturbance to other guests and in accordance to hygienic requirements 1.5 Mention the name of the dish or order upon serving the guests Writer: Angelo L. Dela Cruz Reviewer: Maria Elizabeth N. Villabroza 2 EXPECTATIO N After reading this module, you should be able to: A. Understand the process in serving food and beverages; B. Identify the order of serving foods to the customers; and C. Apply the safety standards in serving foods. PRE–T EST DIRECTION: TRUE OR FALSE: Read the statement below. Write T if the statement is correct and write F if the statement is incorrect. Write your answer in the space provided. _____ 1. Present the food from guest’s right side in case of formal dining. _____ 2. Serve the eldest lady guest of the group first, unless the lady herself is a host. After all ladies are served, serve the men guests starting from the oldest. _____ 3. Do not bend over served plates while serving other plates across the table. Move as near as possible to the plate in which you serve. _____ 4. Clear the table first when the guests finish their main course. _____ 5. Always put back on the table dropped items like silverware, napkins and etc. Replace them with fresh ones. 3 RE CAP 1. Enumerate the ways in delivering food items to the table. 2. Define accompaniments. 3. Give the steps in carrying two plates. LESSON Serving Food and Beverage Following are some meticulous ways while serving food or beverages. Bring food to the guest table if it is not a buffet service. Present the food from guest’s left side in case of formal dining. Prepare the food plates from the kitchen and place them on the guest table in case of casual dining. Ask the guests if they need help to serve the food. Serve one food item at a time. Serve the eldest lady guest of the group first unless the lady herself is a host. After all ladies are served, serve the men guests starting from the oldest. Always present a dish with its respective serving spoon. Tilt the service bowl a little to bring ease in serving and take it away after serving. Always present the ordered drink in an appropriate glass by informing its name to the guest. When same wine is offered in consecutive courses, serve it in the same wine glass. If wine is changed then replace the glass with fresh one. Always tilt the glass while pouring drinks or fuzzy drinks so that its head and aroma is held. 4 Do not bend over served plates while serving other plates across the table. Move as near as possible to the plate in which you serve. Serving the Order To provide a prompt and efficient service, observe the following: 1. Always serve the ladies first or the children first. 2. Mention or show the dish or drink to the guest before placing it down in front of them. Say,” Your hamburger steak, Mam,” etc. 3. Serve and pour all beverages from the right. 4. Fill glass 2/3 full on the table. 5. Never fill the glass to full 6. As to what side you serve the dish, remove also the empty plate on the same side. 7. Never reach across the guest. If ever necessary, an apology should be made. 8. Always stand to the left of the guest you are serving. 9. Soiled dishes should be removed promptly. 10. Always have a clean napkin or clean dish towel draped over your left arm in readiness for an emergency. 11. Never put back on the table dropped items like silverware, napkins and etc. Replace them with fresh ones. 12. Always use a tray in bringing foods or beverage to the table or in taking dishes and utensils in the kitchen or stewarding area. 13. Clean ashtrays continuously. Cover them when removing. 14. Never touch the rims of plates or dishes containing food or of cups and glasses containing beverages. Be alert to the needs of guests, keeping their water glass full Serving Food according to sequence Clearing the Tables 5 It is important to clear the table between two dining sessions by following procedure − Clear the table first when the guests finish their main course. Clear it for the second time just before the guests leave the table. While clearing, first remove all the pieces of flatware and chinaware except table linen and center piece. Let the dessert flatware remain in case of first clearing. Let wine glasses be on the table even after the main course. While clearing, pickup one plate at a time and place on the tray carefully. In case of formal dining, replace the removed plate by a fresh one so that table cover of the guest is never empty. Do not overload the tray with pile of used plates; make extra rounds to the table if required. Clearing Soiled Dishes Guidelines in removing soiled plates and flatware’s 1. Be ready to do in the least possible time and in the most efficient manner your cleaning job. 2. Clean your cart and bus trays after each unloading. Never re-enter the dining room with the dirty equipment. After each trip to the kitchen, make sure you have clean water and sponges in your own supplies. 3. Dish cart should carry all the supplies and cleaning materials needed to clear tables. This may include several plastic dish trays, sponges’ towel, hot soap, water and brushes. 4. Remove the glasses first when cleaning tables to minimize breakages. Never stack glassware on the cart. 5. Used napkins, straws and other paper or plastic throwaways should be placed in the trash container on the dish cart. 6 6. Use both hands and place silverware, handles ups in sterile cups on the cart. Do not place all one type in a single cup. 7. Never stack cups too high. Stack cups and saucers near the center of cart. Scrape garbage or left-over foods into container on the cart as you proceed. Stack plates according to size but never too high. If tray serve is used for removal of dishes, make sure that you have clean ones available. Do not reuse dirty tray Procedure in removing soiled plates and flatware’s Procedure in removing soiled plates. flatwares, condiments, shakers, soiled glasses, and soiled napkins are as follows: Soiled plates, and flatware’s Get tray 1. Ask guest if they are done eating 2. Buss out the soiled plates and flat wares 3. Bring the soiled plates/ flatware’s at the dishwashing area or side station Condiments, shaker, soiled glasses, soiled napkins Get tray 1. Excuse yourself to the guests 2. Remove condiments, shakers, soiled glasses, napkins 3. Return condiments and shakers to the side station 4. Put soiled napkins in the linen box 5. Bring soiled glasses to the dishwashing area/side station Safety Sometimes plates can be very hot. The chef puts hot food on a hot plate so it stays hotter for longer. 7 1. So you will have to carry hot plates to the table. 2. Use a service cloth to carry hot plates so they don’t burn your fingers and wrists. 3. Some venues use a large tray for hot plates. Don’t carry more than you are capable of carrying. Figure 1. Don’t overload your drinks tray. SITHFAB206 Serve food and beverages., © Commonwealth of Australia 2013 pp. Serve food Follow the guidelines below for serving all food - entrees, mains, desserts or side dishes. Guidelines 1. Serve from the customer’s right-hand side. 2. Make sure the dish is placed in front of the customer so the main item on the dish is closest Figure 2. to the customer. SITHFAB206 Serve food and beverages., © Commonwealth of Australia 2013 pp. 54 Always announce the dish so the customer knows they are getting what they ordered. 8 Don’t ‘auction off’ the food (call out the dish to see who asks for it). You will know who is having each meal by the position number on the docket. TIP: Step forward and bend your knee when placing items in front of the customer. This will protect your back from strain. ACT IVITIE S Safe food handling 1. What personal hygiene rules can you think of? ______________________________________________________________________________________________________ ______________________________________________________________________________________________________ _____________________. 2. Look at the three hygiene rules below. What could happen if you don’t follow each one? Hygiene Rule 4. Never place your fingers on food or on the main part of the plate. 5. Never place your fingers on the rim pr the half of a glass. 6. Keep your hair tied back. What would happen if you don’t follow it? 9 WRAP–U P All foods, if handled properly, can be safe. Most instances of food poisoning do not have to happen at all, and can be avoided by following simple guidelines. These are: Preparing food in a safe manner. Serving food in a safe manner Stopping the spread of bacteria through cross contamination Routines to follow and habits to avoid. Presenting food in a hygienic and appetizing way. VALUING Now you have completed this lesson you should have developed the following skills and knowledge in: 1. serving food and beverage, 2. Clearing of soiled dishes. Give at least three skills and knowledge that you have learned. _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ ________________________________________________________. POST T EST DIRECTION: TRUE OR FALSE: Read the statement below. Write T if the statement is correct and write F if the statement is incorrect. Write your answer in the space provided. _____ 1. Upon presentation of menu, request your guest to order, to ensure 10 they will be served right away. _____ 2. Jot down on your order pad all the orders of your guests, including additional details to ensure you do not forget any information. _____ 3. Start taking the order of the ladies, then the other guests present at the table. _____ 4. Repeating the guest’s orders ensures the kitchen staff will not make any mistakes in preparing the various food orders. _____ 5. After all the guests have given their orders, it is polite to ask if they would like to order more. K EY TO CORRECTIO N R E F E R E N CE S Books SITHFAB206 Serve food and beverages., © Commonwealth of Australia 2013 pp. 45 Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition, Hodder Education, London, 2010. Australian Aid ASEAN William Angliss Institute. Provide Food and Beverage Services. Trainee Manual© ASEAN 2013 (Melbourne, Australia: William Angliss Institute of TAFE, 2012). Photos Australian Aid ASEAN William Angliss Institute. Provide Food and Beverage Services. Trainee Manual© ASEAN 2013 (Melbourne, Australia: William Angliss Institute of TAFE, 2012).