TVL-FBS-Q2-M7 Food & Beverage Services PDF

1 Food & Beverage Services Quarter 2 Self-Learning Module 7 PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG) LO 3. Perform Banquet or Catering Food Service 3.1 Set-up tables and chairs in accordance with the event requirements 3.2 Serve food according to general service principles 3.3 Handle food b...

1 Food & Beverage Services Quarter 2 Self-Learning Module 7 PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG) LO 3. Perform Banquet or Catering Food Service 3.1 Set-up tables and chairs in accordance with the event requirements 3.2 Serve food according to general service principles 3.3 Handle food based on food safety procedures Writer: Mechelle P. Angustia Reviewer: Maria Elizabeth N. Villabroza 2 EXPECTATIONS At the end of the learning period, the student should be able to: A. Set-up tables and chairs in accordance with the event requirements; B. Develop an understanding on serving food according to general service principles; and C. Express the importance of handling food based on food safety procedures. PRETEST Directions: Match column A with column B. Choose the best answer and write it on the space provided before each item. Column A Column B __________ 1. Large public meal or feast with main courses and desserts A. Social Catering __________ 2. Type of catering used for any functional-banquet or any event held on the physical premises of the establishment B. Banquet __________ 3. Catering which includes events weddings, reunions birthday parties and charity events __________ 4. Type of catering which takes place in a remote location like a client’s home or a park __________ 5. Type of catering which includes events such as conventions, meetings and product launches C. On - Premise Catering D. Business Catering E. Off – Premise Catering RECAP In the previous lesson, you learned how to assist the guests and conduct the 3minute check. Write a check (√) before each number if the following statements are examples of the 3 - Minute check and (X) if it is not. _____ _____ _____ _____ _____ 1. 2. 3. 4. 5. Check Check Check Check Check if if if if if the customers are happy with their food. guests require a refill of their drink. the guests need your attention for something else. the guests need their glasses or tableware removed. guests are happy with whoever they are talking with while dining. 3 LESSON Ever witnessed a wedding or a birthday party held at a garden? Or perhaps on a beach resort? Or a in an amusement park? There are many venues and locations that the guests might possibly want to hold their events and parties and would require a banquet and catering service along with it. As discussed earlier, a banquet is a large public meal or feast with main courses and desserts. It is usually done for big events and occasions such as a charitable event, ceremony and big celebrations held in conference rooms, ball rooms, resorts and big restaurants. The meal is often incorporated into a program with speeches, awards and even performances. Decorum on Banquet Floor Equipment Care – carelessness and damage could result in a decrease in the number of available equipment. All equipment must be kept spotlessly clean at all times and in good working condition. Cleanliness and Sanitation – All banquet and Catering service personnel should consistently practice a Clean-As-You-Go (CLAYGO) Policy. Guest Relations and Requests – Whenever appropriate, the restaurant staff should greet guests by their names in a formal and polite manner. Celebrities and VIP’s – Ensure that celebrities and VIP guests are not disturbed by any autograph seekers, reporters, or photographers. Catering There are two main types of catering: on-premise and off-premise. 1. On-premise Catering – also called “on-site catering” is any function - banquet, reception or other event held on the physical premises of the establishment or facility organizing or sponsoring the function. Examples are hotels, convention centers, conference center, restaurants, etc. It usually has the advantage of offering many services under one roof and can guarantee sufficient space to house the entire event. It also can usually guarantee adequate parking. 2. Off-premise Catering – also called “off-site catering”, takes place in a remote location, such as a client’s home, museum, park, natural attractions or even parking lots. It involves producing food at a central kitchen with delivery to and service provided at the client’s location. Part of all the production of food may be executed or finished at the location of the event. Catering can also be classified as social catering and corporate or business catering. 1. Social Catering – includes weddings, reunions, birthday parties and charity events. 2. Business Catering – includes events such as association conventions and meetings, civic meetings, corporate sales or stockholder meetings, recognition banquets, product launches, educational training sessions, seller-buyer meets, service awards banquets, and entertaining in hospitality suites. 4 General Banquet Guidelines 1. Tray jacks should only be placed around the perimeter of the room. 2. Remove all trays from the room before the meal begins. Do not return them until clearing is required or meal service has ended. 3. Remain on the floor while guests are eating. 4. Do not leave the floor while guests are eating. 5. When in the room, keep quietly focused on diners. Do not huddle or chat with fellow servers. 6. Constantly monitor the carpet for items that need to be picked up and removed. 7. Carry no more than three (3) entrees at a time from the service stand to the table. 8. Warn guests when serving hot plates, beverages, and others. 9. Handle all items quietly as possible around guests and try to keep noise to a minimum in areas adjacent to the dining room. Table Capacity Round 30” round seats 2 to 3 people 36” round seats 4 people 42” round seats 5 people 48” round seats 6 people 54” round seats 7 to 8 people 60” round seats 8 people 72” round seats 10 people Rectangular 18 x 72 seminar seats 3 (one sided) 18 x 96 seminar seats 4 (one sided) 30 x 48-inch rectangle seats 4 people 30 x 72-inch rectangle seats 6 people 30 x 96-inch rectangle seats 8 people *Standard Banquet Table Height and Width (for rectangular tables) is 29” – 30”. 5 Table Spacing When fixing out the layout of tables for a banquet or event, remember these points: Allot 18 inches from the edge of the table to the back of the chair for comfortable seating. To save floor space, arrange square tables diagonally. A minimum of 42 inches between square tables, with chairs back to back, gives a person about 6 inches to push out their chair, but in space for service to pass through. To have a service aisle, a minimum of 60 inches between square tables is needed, with the chairs back to back, providing around 26 inches for the service aisle. When setting up in small areas, a minimum of 24 inches may be placed between corners of diagonal tables to allow customer access, though without a service aisle. If a service aisle is needed together with customer access, a minimum of 30 inches is needed between corners of diagonal tables. Banquet Table Set-Up Styles Herringbone Style Banquet Room Set Up This set up is for dinners that will involve a speaker. The alignment of the tables allows most guests to be comfortable while facing the speaker. The tables are turned at an angle toward the head or speaker’s table. Chairs are placed on both sides of the table. Classic Banquet Room Set Up The table placement consists of long rows of rectangle banquet tables with seats on both sides. This set up will allow for the most seats in a room. Notice that an extra person is added at the joint of each table. The set up allows for a head table to be placed at the front of the room. 6 U-Shape Banquet Set Up This set up works well for presentations where there will be interaction between the guests, and the speaker. The speaker can walk up and down the hollow box inside the U interacting with the guests. This style can be used for meetings, dinners, or watching films. A video projector is usually placed at the front of the hollow part of the U for this purpose. Classroom Style Banquet Set Up The classroom style set up is great for orientations or any other presentation when the guests will need to be writing or eating while observing. Seminar tables are most suitable for saving space with this set up. Theater Style Banquet Set Up This is the most space saving design. If your event is a speech or lecture, this is the set up for you. You may administer this set up for watching films or performances. Banquet films or performances. Banquet chairs are faced towards the head table in front of the room. Food Safety Follow the 4 steps of the Food Safe Families campaign to keep food safe: 1. 2. 3. 4. Clean – wash hands and surfaces often. Separate – don’t cross contaminate. Cook – cook to the right temperature. Refrigerate – refrigerate promptly. Purchase refrigerated or frozen items after selecting your non-perishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food past “sell-by”, “use-by” or other expiration dates. Always refrigerate perishable food within 2 hours – 1 hour when the temperature is above 90˚F (32˚C). Wash hands with warm water and soap for 20 seconds before and after handling food. Don’t cross contaminate. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a temperature of 145˚F (62.8˚C), ground meats to 160˚F (71.1˚C), and poultry to 165˚F (73.9˚C) as measured with a food temperature. Discard any food left out at room temperature for mor than 2 hours. Use cooked leftovers within 4 days. 7 ACTIVITIES A. Set It Up. Choose the banquet table set up that would best fit the situations below. Draw the banquet table set up in the space provided and explain why it is the most suited set up for the event. 1. Caitlin will be celebrating her 18th birthday. Her mother planned to hold a party in their garden. The expected number of attendees are 40 to 50 people. Which banquet table set up will be the best arrangement for Caitlin’s garden party? Set Up Style: ______________________ Why: 2. Clyde was invited to be a guest speaker in a Career Orientation Seminar for the incoming Senior High School Students of his alma mater. He aims to conduct an interactive seminar wherein he can go walk around the tables where all the audience are seated while he is playing his PowerPoint presentation thru a projector. Which table set up will be the best arrangement for Clyde’s seminar which would be attended by at least 30 students? Set Up Style: ______________________ Why: B. Fill It In. Identify what is being described. Fill-in the missing letters to complete the word of your answer. 1. This of set up is suited for orientations or any other presentation when the guests can write or eat while observing. L S O M T L 8 2. During banquet service, you must ensure that _________ and ______ guests are not disturbed by any autograph seekers, reporters, or photographers. E E R E P S 3. This is a large public meal or feast with many courses and desserts and is usually done for big events and occasions. N U T 4. This type of catering includes weddings, reunions, birthday parties and charity events. O C A T R N G 5. This is the most space-saving banquet design where the chairs are faced towards the head table in front of the room. T H E A T E R T L WRAP-UP To sum up what you have learned today, write 2-3 sentences about your significant learnings in the following: BANQUET TABLE SPACING FOOD SAFETY VALUING 1. As a food server, why is it important to handle food based on food safety procedures? ___________________________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ 9 2. Why do you need to make sure that the tables and chairs are set in accordance with the event requirements like the type of event and the number of guests? ___________________________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ POST TEST Identification. Identify and label each banquet set up styles below. Write your answers on the space provided. 1. ______________________ 2. _____________________ 4. ______________________ 3. _________________ 5. _____________________ 10 KEY TO CORRECTION 1. 2. 3. 4. 5. CLASSIC BANQUET SET UP HERRINGBONE STYLE BANQUET SET UP THEATER STYLE BANQUET SET UP CLASSROOM STYLE BANQUET SET UP U – SHAPE STYLE BANQUET SET UP POSTTEST 1. 2. 3. 4. 5. B C A E D PRETEST References Published Resources: Cornell, Daryll Ace V. “Food and Beverage Service Procedures: For Senior High School, Comprehensive Approach”. Intramuros Manila: Mindshapers Inc., 2017. 181 - 190 Department of Education. “Food and Beverage Services Manual”. Pasig City: Sunshine Interlinks Publishing House Inc, 2017. 210 - 225