Competency-Based Learning Material: Providing A Link Between Kitchen and Service Areas

COMPETENCY-BASED LEARNING
MATERIAL
SECTOR:
TOURISM (HOTEL AND RESTAURANT)
UNIT OF COMPETENCY:
PROVIDE A LINK BETWEEN

KITCHEN AND SERVICE AREAS
MODULE TITLE:
PROVIDING A LINK BETWEEN

KITCHEN AND SERVICE AREAS
MARCOS AGRO-INDUSTRIAL SCHOOL

Brgy. Lydia,Marcos
2907 Ilocos Norte
Date Developed: Document No.

PROVIDE A LINK September 24, 2010 Issued by:
MAIS-TESDA
BETWEEN KITCHEN Page 1 of 44
QA Developed by:
AND SERVICE AREAS
SYSTEM Joffrey E. Gacula Revision # 00
HOW TO USE THIS
COMPETENCY-BASED LEARNING MATERIAL (CBLM)
Welcome to the competency-based learning material for the module:
Providing a Link Between Kitchen and Service Areas. This module
contains training materials and activities for you to accomplish.
The unit of competency “Provide a Link Between Kitchen and

Service Areas”, contains the knowledge, skills and attitudes required for
Food and Beverage Services at National Certificate Level II (NC II).
You are required to go through a series of learning activities in order

to complete each learning outcomes of the module. In each learning
outcome, there are reference materials or instructional sheets for further
reading to help you better understand the required activities. Follow the
activities at your own pace and answer the self-check at the end of each
learning outcome. If you have questions, please feel free to ask for the
assistance of your trainer/facilitator.
RECOGNITION OF PRIOR LEARNING (RPL)
You may have some or most of the knowledge and skills included in
this learner’s guide because you have:
 Been working in the same industry for some time.

 Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a

particular skill, you don’t have to do the same training again.
If you feel that you have some skills, talk to your trainer about having
them formally recognized. If you have a qualification or certificate of
competence from previous trainings, show them to your trainer. If the skills
you acquired are still current and relevant to the unit of competency, they
may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.
A Trainee Record Book (TRB) is given to you to record important

dates, jobs undertaken and other workplace events that will assist you in
providing further details to your trainer/assessor. A Record of
Achievement/Progress Chart is also provided to your trainer to
complete/accomplish once you have completed the module. This will show
your own progress.

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DIRECTION FOR USE OF THE CBLM
This module was prepared to help you achieve the required

competency: Provide a Link Between Kitchen and Service Areas. This
will be the source of information for you to acquire the knowledge and skills
in this particular module with minimum supervision or help from your
trainer. With the aid of this material, you will acquire the competency
independently and at your own pace.
Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is divided into
sections which covers all the skills and knowledge you need to successfully
complete in this module.
Work through all the information and complete the activities in each
section. Do what is asked in the INSTRUCTIONAL SHEET ( TASK SHEET,
OPERATION SHEET, JOB SHEET ) and complete the SELF-CHECK.
Suggested references are included to supplement the materials provided in
this module.
Most probably, your trainer will also be your supervisor or manager.

He is there to support you and show you the correct way to do things. Ask
for help.
Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that you
listen and take notes.
You will be given plenty of opportunities to ask questions and practice

on the job. Make sure you practice your new skills during regular work
shifts. This way, you will improve both your speed and memory and also
your confidence.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your
own progress.
When you are ready, ask your trainer to watch you perform the
activities outlined in the module.
As you work through the activities, ask for written feedback on your
progress. Your trainer gives feedback/pre-assessment reports for this
reason. When you have successfully completed each element or learning
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outcome, ask your trainer to mark on the reports that you are ready for
assessment.
When you have completed this module (several modules) and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment to qualified trainer to assess/evaluate you. The result of your
assessment/evaluation will be recorded in your COMPETENCY
ACHIEVEMENT RECORD.

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QUALIFICATION : FOOD AND BEVERAGE SERVICES - NC II
UNIT OF COMPETENCY: PROVIDE A LINK BETWEEN KITCHEN AND

SERVICE AREAS
UNIT CODE : TRS512316
MODULE TITLE : PROVIDING A LINK BETWEEN KITCHEN

AND SERVICE AREAS
INTRODUCTION : This module covers the skills and knowledge

required to provide general assistance in food
and beverage service operations. It reflects
the role of the “food runner” in food and
beverage operations.
NOMINAL DURATION : 40 HOURS
LEARNING OUTCOMES:
At the end of this module, you will be able to:
1. Liaise between kitchen and service areas.

2. Clean and clear food service areas
ASSESSMENT CRITERIA:
1. Kitchen service points are attended to and monitored to ensure

prompt pick-up of food items based on establishment policy.
2. Quality of food is checked in accordance with establishment
standards.
3. Service ware is checked for chips, marks, spills and drips.
4. Plates and/or trays are carried out safely.
5. Food is transferred and placed promptly at the appropriate service
point in accordance with safety requirements.
6. Colleagues are advised promptly regarding readiness of items for
service.
7. Traditional items required from the kitchen are identified through
monitoring of service areas and consultation with other service
colleagues.
8. Used items are promptly removed from service areas and safely
transferred to the appropriate locations for cleaning.

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9. Leftover food and disposables are disposed of in accordance with
hygiene regulations.
PRE-REQUISITE : BASIC AND COMMON COMPETENCIES
LEARNING OUTCOME #1: LIAISE BETWEEN KITCHEN AND SERVICE

AREAS
CONTENTS: 1. Food and Beverage Department: Its Structure

and Service Personnel
2. Personal Hygiene and Grooming Standards
3. Service Equipment: Proper Use and
Maintenance
4. Sanitation Standards in Handling Service
Equipment
5. Tray Handling Techniques
6. Service Areas
7. Checking Food Quality
ASSESSMENT CRITERIA:
1. Kitchen service points are attended to and monitored to ensure

prompt pick-up of food items based on establishment policy.
2. Quality of food is checked in accordance with establishment
standards.
3. Service ware is checked for chips, marks, spills and drips.
4. Plates and/or trays are carried out safely.
5. Food is transferred and placed promptly at the appropriate service
point in accordance with safety requirements.
6. Colleagues are advised promptly regarding readiness of items for
service.
7. Traditional items required from the kitchen are identified through
monitoring of service areas and consultation with other service
colleagues.
RESOURCES:
Service Equipment Service Station

 Silverwares Trolley/Bussing Cart
 Dinnerware Napkins
 Glassware Tray
Operating Equipment Establishment procedures and policies
Forms Instructional Sheets
 Information Sheets
 Task/Operation Sheets
 Job Sheets

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ASSESSMENT METHOD:
Oral and Written Tests

Interview
Demonstration/Performance Tests
LEARNING EXPERIENCES
LEARNING OUTCOME #1: LIAISE BETWEEN KITCHEN AND

SERVICE AREAS
LEARNING ACTIVITIES SPECIAL INSTRUCTION
1. Read Information Sheet 1.1-

1 on the hospitality industry,
organizational structure, and
service personnel of the Food
and Beverage Department.
2. Answer Self-Check 1.1-1. Compare to Answer Key 1.1-1.
3. Read Information Sheet 1.1-

2 on the professional ethics
for food service personnel.
4. Answer Self-Check 1.1-2. Compare to Answer Key 1.1-2.
5. Guided by Information Sheet

1.1-3, proceed to the service
station and familiarize
yourself with the different
types and uses of
serviceware and equipment. Observe safety in the workplace.
6. Answer Self-Check 1.1-3 Compare to Answer Key 1.1-3.
7. Listen to the discussion of

the trainer and observe how
he demonstrates the
sanitation standards in
handling service equipment.
8. Perform Operation Sheet

1.1-4 on the sanitation
standards in handling service Trainer evaluates performance and
equipment. makes recommendation.
9. View the CD-ROM – Table

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Service segment 02 or
observe the trainer as he Pay close attention on the
demonstrates the techniques techniques in handling the tray and
in handling tray. Jot down how items are loaded or positioned
observations. on the tray.
10. Perform Operation

Sheet 1.1-4 on tray Trainer evaluates performance and
handling. makes recommendation.
11. Read Information

Sheet 1.1-5 or view
powerpoint
presentation #56 on the
different service areas
where the busboy could
liaise or link.
12. Visit these areas in the

workplace and note
down the things that
you can see or find.
Make a written report
for submission. Trainer evaluates report.
13. Answer Self-Check Compare to Answer Key 1.1-5.

1.1-5.
14. Guided by Information

Sheet 1.1-6 on how to
check the quality of
food, visit a coffee
shop or five star
restaurant and observe
how the foods are
prepared for pick-up or
dispatched from the
kitchen. Document Trainer evaluates report and makes
your work for recommendations.
submission.
Compare to Answer Key 1.1-6.
15. Answer Self-Check
1.1-6

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INFORMATION SHEET 1.1-1
THE HOSPITALITY INDUSTRY
Learning Objectives:
After reading this Information Sheet, the trainee must be able to:
1. acquaint oneself with the history of hospitality industry and its
purpose;
2. classify dine-in restaurants according to type;
3. distinguish the functions and responsibilities of personnel in
the organization;
4. compare manning requirements of complex and simple
establishments.
Hospitality is as old as civilization itself; dating back to the ancient

custom of breaking bread with passing strangers. The word hospitality
dates back to ancient times and means catering to the needs and comfort of
guests, either socially or commercially.
Today, it is difficult to travel very far without encountering some sort

of commercial eating establishment. The most smoothly-run hospitality
establishments are often those with procedures designed especially for their
operations and locations whose basic purpose is to operate a profitable
business that pleases customers.
Hotel organizations can be divided into two categories: front of the

house and back of the house. The front of house (front office) usually
encompasses the areas of bookkeeping, sales, management, personnel and
clerical work while at the back of the house provides food, beverages and
service.
Food service includes all businesses that provide, prepare, and serve
food and beverages. This includes restaurants, clubs, and other food-
service establishments.
Restaurant is a food outlet that serves food and beverages to dine-in

customers as compared from those being served in take-out counters or
vending machines.
Dine-in restaurants come in various types like:

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Coffee Shop – a casual dining outlet that caters to people “on the go” such
that most items served are short orders. A coffee shop must therefore
ensure that foods served are easier and faster to prepare so that service
delivery can be accomplished in shorter time.
Fine Dining Restaurants – are usually designed for the elite market and
they serve special dishes of superior quality, often with the elegance of wine
service and sometimes table side preparation and gueridon service. In
contrast to most customers in a casual dining, the diners in fine dining
usually spend their leisure time for a dining celebration or to unwind.
Cafeterias, Student/Industrial Canteens – are meant for people with low

meal budget. It serves value meals that are usually displayed in fastfood
counters.
F& B DEPARTMENT: ITS STRUCTURE AND SERVICE PERSONNEL
Food and beverage service among hotels, restaurants and food outlets
are handled by the Food and Beverage Service Department under the
command responsibility of the Food and Beverage Manager. Outlets with
voluminous and complex functions usually have expanded division of labor
that consists of sub-units with specific functions to attend to. Each unit is
supervised by supervisors. Among the sub-units are: Bar, Food Outlet,
Room Service and Banquet (both for in-house and catering).
The flow of authority and chain of command is usually illustrated as

follows.
FOOD AND BEVERAGE
DIRECTOR OR MANAGER
OUTLET MANAGER ROOM SERVICE BAR

OUTLET
MANAGER BANQUET
OUTLET
OR SUPERVISOR MANAGER OR OR
MANAGER
SUPERVISOR
OR MANAGER OR
SUPERVISOR SUPERVISOR SUPERVISOR
ROOM SERVICE BANQUET

CAPTAIN WAITER CAPTAIN BAR CAPTAIN CAPTAIN
WAITER OR ROOM BANQUETWAITER

ATTENDANT SERVICE BARTENDER
ORDER TAKER
BUSBOY ROOM SERVICE BAR BANQUET

WAITER ATTENDANT RECEPTIONIST/
ATTENDANT
Date Developed: BARBOY Document No.

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For smaller, less complex establishments, the division of labor is simpler
as illustrated below.
RESTAURANT MANAGER
(CHEF DE SALLE)
HEADWAITER
(MAITRE D’ HOTEL)
CAPTAIN WAITER
(CHEF DE ETAGE) BAR CAPTAIN
RECEPTIONIST
WAITER/ATTENDANT CASHIER BARTENDER

(CHEF DE RANG)
BUSBOY BAR ATTENDANT

(COMMIS DE RANG)
BARBOY/BARMAID/BAR
PORTER
BAR PORTER
The organizational set-up of the Food and Beverage Department varies

depending on the size of the food outlets, the seating capacity as well as the
complexity of operations. The manning requirements for each restaurant or
any food outlet depend on the type of service and volume of food orders.
The required number of waiters or servers is usually calculated based on the
productivity standard (number of covers or guests that a waiter can serve
within a meal period) varies for each type of service and the capacity of the
dining personnel.
1 waiter/attendant for every 15 customers (American or Plate Service)

1 waiter for every table of 10 – 12 customers (Russian Service)
1 waiter for every 5 customers (French Service with tableside preparation)
1 waiter for every 20 – 25 customers (Buffet Service)
1 waiter for every 20 – 25 customers (Family or Lauriat Service)

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WAITER/FOOD AND BEVERAGE ATTENDANT
BASIC FUNCTION: Takes and serves food and beverage order according
to prescribed standards of service.
SPECIFIC DUTIES:
1. Looks after the necessary preparations before the start of operations:
 Wipes/prepares the necessary containers, hollowware,
napkins, tray, cutleries and other supplies.
 Refills salt and pepper shakers and other condiments.
 Checks and re-stocks service station and sees to it that
the par stock is maintained.
 Sets-up the table and installs required facilities.
2. Studies the menu and familiarizes himself with the outlet’s specialties
as well as out-of-stock items and undertakes suggestive selling.
3. Takes and serves food and beverage orders.
4. Assists busboy in placing and in picking-up orders from the kitchen.
5. Assists in welcoming and in seating the guests.
6. Attends to the settlement of the bill of the guests.
7. Attends to guest inquiries, requests and complaints.
8. Assists in clearing soiled dishes, dirt and trash.
BUSBOY
BASIC FUNCTION: Dining room helper and runner

SPECIFIC DUTIES:
1. Assists the waiter in mise-en-place preparation and table set-up.
2. Serves bread and butter, coffee or tea.
3. Places orders to the kitchen and picks-up prepared orders.
4. Clears tables of soiled dishes, dirt and mess.
5. Changes soiled ashtray.
6. Fills and refills water goblet with water.
7. Does other errands in the dining room.

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SELF-CHECK 1.1-1
This is a test on how far have you learned from the Information Sheet.
Perform what is/are asked in the test. Do not look at the Answer Key before
taking the test. Be HONEST.
I. MULTIPLE CHOICE
DIRECTION: Select the letter of the best answer. Write your
answer on the Answer Sheet provided for.
1. He heads the Food and Beverage department among hotels.

A. Outlet Manager C. Bar Manager
B. F & B Manager D. Banquet Manager
2. It is used to determine the number of dining personnel for food and

beverage service.
A. Manning requirement C. Productivity ratio
B. Organizational set-up D. Division of labor
3. He is assigned in the service of food and beverage to the guests.

A. Busboy C. Bartender
B. Food Attendant D. Waiter
4. He oversees the restaurant operation and sees to it that service is

carried out according to prescribed standards.
A. Chef de Etage C. Chef de Service
B. Chef de Salle D. Chef de Rang
5. He welcomes and greets the guest at the entrance and escorts them to
their tables.
A. Captain Waiter C. Head Waiter
B. Waiter D. Receptionist
II. TRUE or FALSE

DIRECTION: Write TRUE if the statement is correct but if it is
not then write FALSE.
1. The basic function of the Barboy is a dining room helper or runner.

2. Intense competition between or among restaurants had been the
impact of the lifestyle change brought about during the Middle Ages.
3. A bigger size in food outlet requires a greater number of personnel.
4. If a waiter could attend 15 customers for American Service then 45
guests can be served by 4 attendants.

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5. One of the duties of a waiter is to pick-up prepared orders from the
kitchen.
6. Placing orders to the kitchen is one way of linking the service area to
the kitchen.
7. The waiter assists in order taking and service during peak hours.
8. Coffee shops are usually designed for the elite market to spend their
leisure time or to unwind.
9. The basic purpose of hotel establishment is to operate a profitable
business that pleases customers.
10. Hospitality is as old as civilization itself.
III. ENUMERATION
DIRECTION: Identify what is/are required in the following items.
A. Facets of the Food and Beverage department (4)

B. Factors that affect the organizational set-up of the F&B
Department (4)
C. Specific duties of a waiter (8)
D. Specific duties of the busboy (7)
Compare your answers with the Answer Key on the next page .
If you get 80% and above, then you may proceed to the next
activity but if not, master the lesson and take the Self-Check again.

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ANSWER KEY 1.1-1
I. MULTIPLE CHOICE
1. __B___
2. __C___
3. __D___
4. __B___
5. __D___
II. TRUE or FALSE

1. False
2. False
3. True
4. False
5. False
6. True
7. False
8. False
9. True
10. True
III. ENUMERATION
A 1. Bars
2. Food Outlets
3. Room Service
4. Banquet Service
B 1. size of the establishment/food outlet

2. seating capacity
3. complexity of operations
4. volume of food orders
C. 1. Looks after the necessary preparations before the start of

operations:
a. Wipes/prepares the necessary containers,
hollowware,
napkins, tray, cutleries and other supplies.
b. Refills salt and pepper shakers and other
condiments.
c. Checks and re-stocks service station and sees to it
that the par stock is maintained.
d. Sets-up the table and installs required facilities.
2. Studies the menu and familiarizes himself with the
outlet’s specialties as well as out-of-stock items and
undertakes suggestive selling.
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3. Takes and serves food and beverage orders.
4. Assists busboy in placing and in picking-up orders from

the kitchen.
5. Assists in welcoming and in seating the guests.
6. Attends to the settlement of the bill of the guests.
7. Attends to guest inquiries, requests and complaints.
8. Assists in clearing soiled dishes, dirt and trash.
D. 1. Assists the waiter in mise-en-place preparation and table

set-up.
2. Serves bread and butter, coffee or tea.
3. Places orders to the kitchen and picks-up prepared orders.
4. Clears tables of soiled dishes, dirt and mess.
5. Changes soiled ashtray.
6. Fills and refills water goblet with water.
7. Does other errands in the dining room.

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Operation Sheet 1.1-5
Title: Tray Handling

Performance Given the following materials and tools and equipment,
Objective: you should be able to demonstrate the techniques in
handling tray.
Supplies and Napkins
Materials Side Towel
Bottles
Tools and Tray
Equipment Side Table/ Tray Stand
Glasses
Procedure 1. When the tray is empty, clip the tray with the left arm
and the right arm is free.
2. When loading the tray bend your knees and position
the left arm with the palm in level with the tray.
3. Pull the tray with the right arm towards the left
forearm with the palm holding the plate of the tray.
4. Stand erect then rotate the wrist
slowly outward at shoulder level.
5. Keep the tray stable for sometime before
starting to move. Maintain proper
posture and poise ( the body
should be straight while carrying
the tray to avoid imbalance).
6. Walk towards the EXIT door
to avoid crossing with other
food service personnel.
7. When unloading, stand erect and turn wrist in an
inward motion slowly until arm/waist level. Keep it
balance.
8.
Assessment/
Evaluation Demonstration/Performance Test
Method

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Performance Evaluation Checklist 1.1-5
Performance Standard Yes No N/A

Tray is clean (free from dirt, dust, spills or drips, grease and oil)
Tray is clipped with the left arm when empty
Knees bent and left forearm positioned in level with tray
Tray is pulled with the right arm towards the left forearm
with the palm holding the plate of the tray
Wrist rotated slowly outward at shoulder level when
standing erect
Tray was stable for sometime before starting to move
Proper posture and poise was maintained while carrying
the tray to avoid imbalance
Walked towards the EXIT door to avoid crossing with other
food service personnel
When unloading, stood erect and wrist was turned in an
inward motion slowly until arm/waist level
Tray is balanced when unloading
Left foot stepped forward and front side of the tray rested
on the unloading area/table
Tray was pushed with forearm slowly
Remarks/Recommendations:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________________________________
Trainer

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Job Sheet 2.1-1
Title: MISE-EN-PLACE PREPARATIONS

Performance Objective:
Given the necessary materials, tools and equipment, you must be able to
perform basic preparations before set-up and service following the standard
operating procedures.
Supplies/Materials: Wiping Cloths Table Napkins
Equipment: Service Station Operating Equipment

Service Equipment
Steps/Procedure:
Organize serviceware in a trolley or bus pan to be installed at the service

station. If plates are carried by hand, secure them by both hands.
 Chinawares – piled up by tens to avoid breakage or damage

 Glasswares – placed on racks or dividers
 Flatwares – placed on dispensers or appropriate container by type or kind
1. Check items for damages. Remove damaged ones but should be listed in the
breakages and losses report.
2. Wipe and polish serviceware with clean and dry wiping cloths. Ensure hygiene
and sanitation in the work. Observe proper handling and safety when working.
3. Install a clean and sanitized service station or sideboard/table for stocking.
4. Have a par stock list of items to be stocked to sustain an efficient service. Use the
formula to determine the par stock:
PAR STOCK = maximum usage X 1.50
where, maximum usage – seating capacity
1.50 – turn-over rate
5. Check for completeness of par stock in the service station.
6. Classify and arrange supplies properly to appropriate location in the service
station.
7. Folded napkins are placed in a clean, covered container.
8. Refill condiments and place them to appropriate location.
9. Double-check mise-en-place preparations.
Assessment Method: Demonstration with Oral Questioning

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Work is organized
Correct handling and polishing technique
Serviceware are checked from breakage and damage
Serviceware are immaculately clean and free from marks
Condiments are filled or refilled
Napkins are folded properly
Correct stocking procedure
Par stock is maintained in the service station
Hygiene and safety at work
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________
_________________________________
Trainer

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Task Sheet 2.1-2
Title: MENU SAMPLES
Performance Given the necessary materials, and equipment you must be

Objective: able to create or make two menu samples from any of its type
and classification.
Supplies and Coupon Bonds
Materials Folders
Cardboard
Scissor
Paste
Pen
Menu
Tools and PC with Internet Connection
Equipment Printer with Ink
Procedure 9. Visit the web and research on local and international

dishes.
10. Create or make two menu samples from any of its type
and classification. If possible, a full course menu.
11. Include in the menu samples the description of the item
(e.g. ingredients, method of preparation, special quality/ies
of the dish and the origin of the recipe) and the price per
item.
12. Submit output for evaluation.
Assessment/
Evaluation Work-related Output with Oral Interview
Method

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Work output is neat

Message is clear and easily understood
Visually appealing
Information about the dish is complete and enticing
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
______________________________________________________
_________________________________
Trainer

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OBSERVATION REPORT
OBSERVATIONS RECOMMENDATIONS
REMARKS:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_____________________________________________________________
_______________________
Trainer

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COMPETENCY-BASED LEARNING

PROVIDE A LINK BETWEEN

PROVIDING A LINK BETWEEN

MARCOS AGRO-INDUSTRIAL SCHOOL

Date Developed: Document No.

The unit of competency “Provide a Link Between Kitchen and

You are required to go through a series of learning activities in order

RECOGNITION OF PRIOR LEARNING (RPL)

 Been working in the same industry for some time.

If you can demonstrate to your trainer that you are competent in a

A Trainee Record Book (TRB) is given to you to record important

Date Developed: Document No.

This module was prepared to help you achieve the required

Most probably, your trainer will also be your supervisor or manager.

You will be given plenty of opportunities to ask questions and practice

Talk to more experienced workmates and ask for their guidance.

Date Developed: Document No.

UNIT OF COMPETENCY: PROVIDE A LINK BETWEEN KITCHEN AND

UNIT CODE : TRS512316

MODULE TITLE : PROVIDING A LINK BETWEEN KITCHEN

INTRODUCTION : This module covers the skills and knowledge

NOMINAL DURATION : 40 HOURS

At the end of this module, you will be able to:

1. Liaise between kitchen and service areas.

1. Kitchen service points are attended to and monitored to ensure

Date Developed: Document No.

PRE-REQUISITE : BASIC AND COMMON COMPETENCIES

LEARNING OUTCOME #1: LIAISE BETWEEN KITCHEN AND SERVICE

CONTENTS: 1. Food and Beverage Department: Its Structure

1. Kitchen service points are attended to and monitored to ensure

Service Equipment Service Station

Date Developed: Document No.

Oral and Written Tests

LEARNING OUTCOME #1: LIAISE BETWEEN KITCHEN AND

1. Read Information Sheet 1.1-

2. Answer Self-Check 1.1-1. Compare to Answer Key 1.1-1.

3. Read Information Sheet 1.1-

4. Answer Self-Check 1.1-2. Compare to Answer Key 1.1-2.

5. Guided by Information Sheet

6. Answer Self-Check 1.1-3 Compare to Answer Key 1.1-3.

7. Listen to the discussion of

8. Perform Operation Sheet

9. View the CD-ROM – Table

10. Perform Operation

11. Read Information

12. Visit these areas in the

13. Answer Self-Check Compare to Answer Key 1.1-5.

14. Guided by Information

Date Developed: Document No.

Hospitality is as old as civilization itself; dating back to the ancient

Today, it is difficult to travel very far without encountering some sort

Hotel organizations can be divided into two categories: front of the

Restaurant is a food outlet that serves food and beverages to dine-in

Dine-in restaurants come in various types like:

Date Developed: Document No.

Cafeterias, Student/Industrial Canteens – are meant for people with low

F& B DEPARTMENT: ITS STRUCTURE AND SERVICE PERSONNEL

The flow of authority and chain of command is usually illustrated as

OUTLET MANAGER ROOM SERVICE BAR

ROOM SERVICE BANQUET

WAITER OR ROOM BANQUETWAITER

BUSBOY ROOM SERVICE BAR BANQUET