TLE-TVL HE-G9-G12 Q1-Module-1 Food-and-Beverage-Services Week-1 Introduction-to-Food-and-Beverage-Services PDF

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Department of Education • Republic of the PhilippinesTLE/TVLMODULE 1Quarter 1FOOD and BEVERAGESERVICESG-9/Department of Education • Republic of the Philippines####### TLE – Grades 9- 12####### Week 1: Lesson 1 – Introduction to Food and Beverage Services####### First Edition, 2020####### Republic Ac...

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G-9/12

TLE/TVL MODULE 1 Quarter 1 FOOD and BEVERAGE SERVICES

Department of Education • Republic of the Philippines

TLE – Grades 9-12 Week 1: Lesson 1 – Introduction to Food and Beverage Services First Edition, 2020 Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary for Curriculum: Diosdado M. San Antonio Development Team of the Module Writer: Benedict Leon Gabriel Grengia Cheerie Jean B. Nuñez Melany I. Acayen Emee DC. Barbara Marieta Shiela C. Temporal Joyce Chavez Macalalad Editor: Albert Nolasco Illustrator/Layout Artist: John Paulo C. Chavez Management Team: Gilbert T. Sadsad, Regional Director Jessie L. Amin, Assistant Regional Director Francisco B. Bulalacao Jr., CLMD Chief, ROV Christie L. Alvarez, Regional EPS in EPP/TLE/TVL Loida N. Nidea, Schools Division Superintendent Susan S. Collano, Assistant Schools Division Superintendent (Secondary) Lynn Z. Padillo, OIC,Division CID Chief/ASDS (Elem.) Lalaine V. Fabricante, Division Coordinator in Charge of TLE/TVL (H.E)

Regional Center Site, Rawis, Legazpi City 4500 0917 178 1288 [email protected]

Department of Education • Republic of the Philippines

G-9/12

TLE/TVL Week 1: Lesson 1

Introduction to Food and Beverage Services

Department of Education • Republic of the Philippines

INTRODUCTION This Module dwells with the lessons that covers the preliminaries of this specialization course: core concepts in food and beverage services, the relevance of the course and exploration of career opportunities as a Food Attendant or Chef de rang. At the start of your journey in learning Food and Beverage Service, the Personal Entrepreneurial Competencies and entrepreneurial mindset were introduced. In this concept review, you will be reminded of these lessons and you get to assess whether or not you have the competencies found among entrepreneurs. In addition, a brief lesson on the Business Environment and Idea Generation is provided to help contextualize how your skills might be useful for an entrepreneurial venture. Read on to find out! The first quarter contains the preliminaries of this specialization course that includes the core concepts in Food and Beverage Services, the relevance of the course and exploration of career opportunities as a Food Attendant or Chef de rang; the personal entrepreneurial competencies (PECs) and enterprises related to food and beverage services; the environment and market (EM) that enable learners to identify job opportunities through customers’ needs and wants and market analysis; and the lesson on the different preparations done in the dining room and restaurant area prior to actual service - this starts from taking table reservations up to the physical set-up of the dining area and service stations. These will set the mood and ambience of the restaurant as well as ensure that the actual service will go smoothly. This chapter also helps students understand what transpires before the actual restaurant service. It also teaches them to value the need to learn different skills in preparing the dining room area. This module is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge with the expectation to demonstrate through the learning materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Read and answer the suggested tasks and accomplish them to practice developing a sustainable program, prioritizing needs and building a vision. So, explore and experience the K to 12 TLE Module in Food and Beverage Services and be a step closer to a successful Food Attendant which is equally applicable to boys and girls.

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Objectives

At the end of this lesson, you should be able to: 1. Explain concepts in food and beverage services; 2. Discuss the relevance of the course; and 3. Explore career opportunities in Food and Beverage Services NC II.

Vocabulary List

Back bar

A range of shelves displaying glassware and bottles.

Banquet

A sit-down meal served on the occasion of a formal or informal event such as a wedding party or a conference.

Buffet

A dining system where the guests serve themselves. Popular with a large number of guests and a small number of workforce.

Condiments

Spices, sauce or other food preparations used to enhance the flavor or to complement the dish.

Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china clay. CrossIt is a process of unintentional transfer microorganisms from one Contamination substance or object to another, with harmful effect. Cutlery Knives, forks, and spoons used for eating or serving food. Gueridon A trolley used in F&B Services business on which the food can be Trolley cooked, finished, or presented to the guest at the table. Crockery

High Ball (Long Drink)

Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with straw.

Mocktail

A non-alcoholic drink prepared using fruit juices or other soft drinks.

Pathogen

It is a biological agent that causes disease to its host.

Platter

A large flat dish or plate for serving food.

Shot Ball (Short Drink)

Alcoholic drink consumed in a gulp. It is served in shot glass.

Spot Checking

Regular surprise checking conducted to review standardized recipes and food products to maintain quality.

Station

A set of tables allocated to waiters in the F&B Services establishment.

Table Cover

It is the area on the table for plates, glasses, and cutlery for single person.

Tines

Parallel or branching spikes of a fork.

Toque

Cooks/Chef’s cap with multiple folds represents the many different ways a chef knows to prepare a dish. 3

Pre-Test Direction: Read the questions carefully and write the letter of the correct answer in your activity notebook.

1. They offer coffee, snacks and often light meals to supper items? A. Fine dining restaurants B. Casual dining restaurants

C. Coffee shops D. Fast food restaurants

2. __________ oversees food and beverage operations in all outlets A. Receptionist B. Waiter C. Supervisor D. Manager 3. __________ connection between different service areas. A. Liaises B. Room number C. Desired Service Time

D. Orders

4. __________ dining room helper and runner A. Receptionist

B. Busboy

C. Bartender

D. Captain

5. __________ best tip of the waiter. A. Attitude

B. Gratitude

C. Money

D. Foods

6. Which of the following will not help you in upselling products? A. Taste menu items

C. Give vivid descriptions

B. Study the menu

D. Mention the ingredients

What’s New? Discover!

View Online Video: Learn by Viewing on the “Basic English Vocabulary for Restaurants” https://www.youtube.com/watch?v= mw9-uk QFk

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Read Lesson Information closely and find out how much you can remember. Then do Self-Check 1.1, Enrichment Activity 1.1 , to know how much you have learned.

Lesson 1.1 Information History of Foodservice Operations Hospitality is probably the most diverse but specialized industry in the world. It is certainly one of the largest, employing millions of people in a bewildering array of jobs around the globe. Sectors ranges from the glamorous five-star resort to the less fashionable, but arguably more specialized, institutional areas such as hospitals, industrial outfits, schools and colleges. Yet of these many different sectors, foodservice has to be the most challenging. Whatever the size of the foodservice operation, the variety of opportunities available is endless. “The sky is the limit with foodservice”. But, where did it all began, this word restaurant and its etymology? This word was said to be credited to the famous Monsieur Boulanger, the father of the modern restaurant, who sold soup at his all-night tavern on the Rue Bailleul. He called these soup restorantes (restoratives), which is the origin of the word restaurant. The term restaurant (from the French restaurer, to restore) first appeared in 16th century, meaning “a food which restores”, and referred specifically to a rich, high flavoured soup. However, Boulanger was hardly content to let his culinary repertoire rest there. In 1767, he challenged the traiteurs monopoly by creating soup of sheep’s feet in white sauce. The traiteurs guild sued, and the case went to the French Parliament. Boulanger won, and soon his restaurant, Le Champ d’ Oiseau, was restoring hundreds of hungry patrons with its succulent, wellprepared dishes.

Below are some of our well-loved restaurants and their developers:

ESTABLISHMENT

DEVELOPER / PIONEER

YEAR OPENED

A&W Dairy Queen Mc Donald’s Taco Bell KFC Burger King Pizza Hut Dunkin’ Donuts TGI Friday’s Wendy’s Red Lobster

Roy Allen and Frank Wright Thomas Carvel Mo and Dick McDonald Glen Bell Harland Sanders David Edgerton and James McLamore Dan and Frank Carney William Rosenberg Allan Stillman Dave Thomas Bill Darden

1919 1934 1940 1962 1930 1955 1958 1950 1965 1969 1968

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In 1782, the Grand Tavern de Londres, a true restaurant, opened the Rue de Richelieu. Three years later, Aux Trois Fveres Provencaux opened near the Palais-Royal. The French Revolution in 1794 literally caused heads to roll - so much so that the chefs to the former nobility suddenly had no employment. Some stayed in France to open restaurants and some went to other parts of Europe; many crossed the Atlantic to America, especially to New Orleans, the only truly French corner of the New World. Almost all, went into the restaurant business. Restaurants then spread rapidly across the world, with the first in the United States (Jullien’s Restarator) opening in Boston in 1794. The oldest restaurant with contiguous operation in the United States, Union Oyster House is also in Boston and has been opened since 1826. Most restaurants continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (service a la francaise, commonly called “family style” restaurants), something which encouraged them to eat rather quickly. In the Philippines, food service became a major breakthrough through the influences of other countries. Notable restaurants in the Philippines also have humble beginnings: Tony Tan Caktiong and his family opened a Magnolia Ice Cream Parlor from Bankerohan, Davao City to Cubao in 1975 with Jollibee as the original name. From the humble ice cream parlor, Jollibee has become one of the biggest fast food chains in the world with 1,655 stores worldwide and total sales of more than US$1 Billion. As of March 2008, JFC has 1466 stores in the Philippines namely, Jollibee (627), Chowking (377), Greenwich Pizza (236), Red Ribbon Bakeshop (194) and Manong Pepe’s (4).

In 1945, after World War II, American occupation troops stationed in Quezon City, Philippines were befriended by Maximo Gimenez, a Stanford University educated teacher. A few came to his nearby house for a drink or two, until they insisted that they pay for their drinks. This was the start of what is the Max’s Restaurant today

Gerry Apolinario had a way of enjoying delicious food with friends and relatives. In this, he dreamed of a place of such pleasant ambience which he would share with them. After gathering his folks for organizing, Gerry’s Grill was opened on Valentine’s Day in 1997.

Dennis Nakpil and Dennis Mariano Jr. thought of creating a restaurant that emphasizes certain Philippine traditions. Their principle was “bringing the barrio into the metropolis”. Thus, they opened one in Quezon City in 1991.They named it Dencio’s. Dencio is a Philippine variant of Dennis,the name of the two founders.

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What is it? Self-Check Activity 1.1

Direction: Answer the following statement with the correct data provided in the lesson above.

1. Who are some of the people responsible in the introduction of the different restaurants concepts? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 2. What are the reason for success of some of the pioneers in the industry? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 3. In the local setting, who contributed to the development of Philippines’ foodservice industry? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________

4. Where did the word restaurant originated? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________

Enrichment 1.1 Lesson-End Activity Research a restaurant in your community and find out the historical details and its significance to its state of operations today. _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________

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Read Lesson Information closely and find out how much you can remember. Then do Activity 1.2, Remember Activity 1.2 to know how much you have learned.

Lesson 1.2 Information

Classification of Food and Beverage Service Facilities As of today, food and beverage service facilities vary as different concepts arise from food kiosks to luxurious fine dining facilities. These facilities come in different forms and sizes which will be discussed below. Food and beverage service facilities could be best described as a catering establishment. A catering establishment is an organization that provides food and beverages to its patrons or clientele. Basically, there are two types of catering establishments, the primary and the secondary catering establishments.

Figure 1. Types of Catering Establishments Coffee Shop Fast Food

Primary Catering

Restaurants

Restaurants

Establishments

Outdoor

Casual Dining

Catering

Bars/Pub

Catering Establishment

Hotel

Fine Dining

Airline Catering Club Catering

Railway Catering

Transport Catering

Ship Catering

Secondary Catering

Welfare Catering

Surface Catering

Establishments

Industrial Catering Leisure-Linked Catering

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PRIMARY CATERING FACILITIES. These types of establishments are primarily concerned with the provision of food and beverage services. Their main purpose for existence is food and beverage. TYPES OF PRIMARY CATERING FACILITIES: • Hotels – its main purpose is to provide accommodation. But alongside the need for accommodation, is the need for the provision of food and beverages. Many foodservice establishments can also be found within a hotel, (specially a five star). Some of these are the coffee shops, room service, banquets, specialty restaurants, grill rooms and cocktail bars. • Restaurants – basically, this establishment is devoted to serve food and beverages only although other concepts have also been introduced in the business itself. • Coffee Shops – they offer coffee, snacks and often light meals to supper items. They require fast service for the fast turnover of their guests • Fast Food Restaurants – it is also called quick service restaurants. It caters to people on the go (or working) requiring fast, economical and portable foods. • Casual Dining Restaurants – it is also called bistros, appearance and atmosphere. It provides an environment for casual dining where foods are served with waited table service. • Bars and Pubs – these establishments are geared to provide service of all types of alcohol with an emphasis on draught beer and good music. • Fine Dining Restaurants – these types of establishments require highly-skilled employees for the superb service they offer, gearing up on ambiance, service and excellent foodservice. • Outdoor Catering – this is also called off-premise catering, which means catering to a large number of people at a venue of their choice, usually not within the establishment’s premises. SECONDARY CATERING FACILITIES. In this type, the provision of food and beverages is part of another business, so basically this is an allied or support system of the business itself. TYPES OF SECONDARY CATERING FACILITIES: • Club Catering – this refers to the provision of food and beverages to a restricted clientele (club members). • Transport Catering - this refers to the provision of food and beverages to passengers, before, during and after a journey on different transport vehicles. • Airline Catering – it caters to airline passengers on flights • Railway Catering – it caters to railway passengers on trains • Ship Catering – caters to passengers travelling on sea • Surface Catering – it caters to passengers travelling by surface transport such as buses and private vehicles • Welfare Catering – provides food and beverages to people to fulfil a social need, determined by a recognized authority. • Industrial Catering - provides food and beverages to people at work, in industries and factories at highly subsidized rates. • Leisure-Linked Catering - provides food and beverages to people engaged in leisure.

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What is it? Self-Check Activity 1.2 Explain the process as per the discussion in lesson 1.2 1. What is a catering establishment? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 2. What are the types of catering establishment? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 3. What are the differences between the catering establishments? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 4. How are these catering establishments significant in choosing a place for dining? ___________________________________________________________________ ...