Republic of the Philippine

Department of Education
Region III
Schools Division Office
Cabanatuan City
MARCIANO DEL ROSARIO MEMORIAL NATIONAL HIGH SCHOOL
Pamaldan, Cabanatuan City

LEARNING AREA: T.L.E.—FOOD AND BEVERAGE SERVICES

GRADE LEVEL: GRADE 9
LEARNING COMPETENCY: PREPARE SERVICE STATIONS AND EQUIPMENT

Objectives:
1. To identify the service equipment/utensils and supplies
needed for service and the procedure in preparing them.
2. To recognize the uses of each equipment/utensil and supply
in providing service to the customer.
3. To illustrate the necessary equipment/utensils and supplies
in providing services to customers.

Content Standard:
The learner demonstrates understanding of concepts, and
principles in preparing the dining room/restaurant area for
service.
Performance Standard:
The learner:
1. demonstrates knowledge and skills in food and beverage
service related to the preparation of service station and
equipment.
2. perform hygiene and sanitation in food and beverage
handling.

Prepared by:

TECHELLE S. SERRANA
Teacher I
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Title Card 1

Guide Card 3—7

Activity Card 8

Assessment Card 9

Enrichment Card 10

Reference Card 11

Answer Card 11—12

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Introduction:
Quality service requires the use of appropriate
serving equipment and utensils. Service crew
must be familiar with the various equipment and
supplies for dining service. They should also be
trained on the appropriate use of these
equipment to prevent breakages and damages.

Types of Service Equipment / Utensils and

Supplies
1. •Flambé Trolley
A trolley used for table side
preparation.

2. •Bussing Trolley
A trolley used to gather
soiled dishes to be carried to
the dishwashing area.

3. •Folding Side Tray

A portable folding tray where
“ready to serve plated food”
is assembled, then served at
the guests’ table.
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4. •Glass Divider Rack
Used to store glasses.
•The divider in the rack is
designed to prevent glass to
glass contact which can
cause breakage.
5. •China Rack
Used for racking and storage
of china wares.

6. •Cutlery Rack
Rack for cutleries. Some
racks can be plugged to an
electric outlet for sanitizing
purposes.
7. •Service Trays
Used in assembling and
serving food and drinks.
•The rectangular and oval
trays are designed for plated
foods and other dishes.
•The round one is a bar tray
with a cork for serving and
bussing beverages
8. •Bread Basket
Serves as container for bread

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7. •Menu
Contains list of dishes for
the selection of customers

8. •Menu Stand
The menu stand is where
a menu is clipped.

9. •Table Number
The table number is used
to designate the number of
the table

10. •Change Tray

Change of the customer, if
any is placed on this tray.

11. •Bill Folder

Bills are presented in the
bill folder.

12. •Salt and Pepper Shaker

Container for condiments

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15. •Vinegar Sauce
Container
It carries condiments
while the sauce

16. •Sauce Boat

It is a container for sauc-
es and gravy.

17. •Flower Vase and Can-

delabra
These decorative accesso-
ries are placed at the cen-
ter of the table

18. •Straw Dispenser

Straw dispenser is used
as container for dispens-
ing straws

19. •Tongs
A tong is used for serving
ice and other items

20. •Cake Stand

For cake display

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 Steps in Preparing Service Equipment/
Utensils and Supplies

1. Stock supplies necessary for service.

2. Clean, wipe and put tableware and dining
room equipment in their proper places.
3. Check the cleanliness and condition of all
tables, tableware and dining room equipment.
4. Fill water pitchers and ice buckets.
5. Refill condiments and sauce bottles and wipe,
clean and dry the necks and tops of the
bottles.
6. Promote special tent cards and similar special
displays.
7. Check equipment and prepare for service.
8. Apply food hygiene and Occupational Health &
Safety measures.

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 ACTIVITY 1
Directions: Identify the following images by Matching the Column
A to their names in Column B. Write only the letter of your answer.
COLUMN A COLUMN B
1. A. Flower Vase

2. B. Sauce boat

3. C. Cake Stand

4. D. Tray with Cork

5. E. Vinegar Sauce
Container

6. F. Glass Divider Rack

7. G. Menu Stand

ACTIVITY 2

Directions: Arrange the following steps according to their proper

order in preparing service stations. Write 1, 2, 3 and so on.
___1. Fill water pitchers and ice buckets.
___2. Stock supplies necessary for service.
___3. Refills condiments and sauce bottles and wipe the necks and
tops of the bottles.
___4. Check the cleanliness and conditions of all tables, tableware
and dining room equipment.
___5. Apply food hygiene and Occupational and Safety measures.
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 ASSESSMENT 1

Directions: Read the following uses and identify which equipment/

utensils and supplies is being referred in each number by
choosing the letter of your answer from the box.

A. Flambé Trolley B. Bussing Trolley C. Menu Stand

D. Bread Basket E. Tray with Cork F. Salt and Pepper Shaker

G. Bill Folder H. Menu I. Cutlery Rack J. China Rack

1. It serves as the container for bread.

2. It is used to gather soiled dishes,
3. This is where the menu is clipped.
4. It is used when presenting bill to the customer.
5. It is a trolley used for table side preparation.
6. A container for condiments.
7. This is a rack for different silverware.
8. This is used for serving and bussing beverage ware.
9. This contains list of dishes for the selection of customers.
10. Used for storing china wares.

ASSESSMENT 2
Directions: Identify the following illustrations.

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

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 ENRICHMENT 1
Directions: Analyze whether the statement is True or False. Write
T if you think it’s correct otherwise, write F.

1. Quality service does not require the use of appropriate serving

equipment and utensils.
2. The round tray with cork is designed to carry all plated foods
and dishes,
3. Menu stand contains list of dishes for the customers to select.
4. The divider in the rack is designed to prevent glass to glass con-
tact which can cause breakage.
5. A pair of tongs can be used for serving ice and picking up ciga-
rette butts.
6. Flambé Trolley can be used to gather all soiled dishes from the
service area to kitchen area.
7. There are cutlery racks that can be plugged to an electrical
outlet for sanitizing purposes.
8. The service staff must be trained on the appropriate use of the
equipment to prevent breakage and damage.
9. Bills can be presented to the guest in any container.
10. When preparing service equipment/utensils and supplies it is
important to check if they are clean and in good condition.
ENRICHMENT 2
Directions: Illustrate the following equipment/utensils and
supplies. Identify their uses. (You may draw other styles different
from the picture shown in this SIM.)
1.Salt and 2.Cake 3.Straw 4.Change 5.Bill Folder
Pepper Stand Dispenser Tray
Shaker

6.Table 7.Menu 8.Menu 9.Service 10.Bread

Number Stand Tray Container

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 Book:
Food Service and Bartending, Revised Edition 2008
By Amelia S. Roldan and Benito T. Edica
pages 8—9
Computer Application used for Illustration:
MS PowerPoint (Shapes)
Computer Application used for making SIM:
MS Publisher

ACTIVITY 1

1. G
2. D
3. A
4. F
ACTIVITY 2
5. B
6. E
7. C 1. 3
2. 1
3. 4
4. 2
5. 5

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ASSESSMENT1 ASSESSMENT 2

1. D
1. Flambé Trolley
2. B
2. Straw Dispenser
3. C 3. Glass Divider Rack
4. G 4. Bill Folder
5. A 5. Bussing Trolley
6. Table Number
6. F
7. Candelabra
7. I 8. Cutlery Rack
8. E 9. Tongs
9. H 10. Folding Side Table
10. J

ENRICHMENT1 ENRICHMENT 2

1. T
2. F
3. F
4. T
5. F Drawings and
answers may vary
6. F
7. T
8. T
9. F
10. T

To God be all the glory!!!

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