*Food and Beverage Services NCII*

Taking Room Service Order Room Service Staff:   Thank you for calling Room Service! Good morning! This is Ana Speaking. How may how may I help you? Guest:  I would like to order breakfast. Room Service Staff:  I will be happy to take your order Ma’am. May I have your name and room number please? Guest:  Monica Gomez of  Room 101. Room Service Staff : Thank you for that information  Ms Gomez.  (Get your pen and order slip ready)  We offer two types of breakfast. We have Continental breakfast and American breakfast. Continental breakfast includes bread rolls, butter , jam and coffee. American breakfast includes beef steak, egg, cereal and milk. Which do you prefer Ms Gomez? Guest:  I would like to have the American breakfast. Room Service Staff : Alright you will have American breakfast which includes beef steak, egg, cereal and  milk. Room Service Staff : How would you like your beef steak be prepared? Rare, medium rare, or well done? Guest:  Well done. Room Service Staff : How about th

Russian Table Service Practicum Checklist 1. The waiter greeted the guest using the restaurant's standard spiel. 2. The waiter assisted the guest to the table 3. The waiter asked the guest if the table is good enough for him or her. 4. The waiter offered to unfold the table napkin 5. The waiter offered and properly served cold water. 6. The waiter filled the water glass with 2/3 full water 7. The waiter served the complimentary bread properly using serving spoon and fork. 8. The waiter offered apperitif. 9. The waiter presented the menu. 10. The waiter checked if the guest has food restrictions or allergies. 11. The waiter listed all tye orders of the guest from soup to dessert in a triple copy order slip. 12. The waiter offered complimentary wine for the main dish. 13. The waiter asked the guest for his or her preferred specific type of food preparation and drinks. 14. The waiter asked the guest if there is anything else the guest would like to add. The waiter did suggestive selli

Linens used in table setting https://youtu.be/aJI47o0vMg0?si=3DTwEiBXgtNQO-Ra 1. Table cloth 2. Table runner 3. Table napkin 4 . Seat cover Rubrics  Score       Description 5- the student was able to immediately identify 4 linens with confidence. 4- the student was able to identify 4 linens with pauses and uncertainty 3- the student was able to identify 3 lines confidently and correcly. 2- the student was able to identify 2 linens correctly 1- the student was not able to identify any of the linens used in the table setting. Practicum date: Wed Oct. 11, 2023

Tent Card- Also known as table tents are triangular table displays. They are folded in a way that is readable from bith sides of displays. Its primary purpose is to shoe the menu or the special of the day. They can also be used to advertise products and services or promote discounts. Hostesses use then on the dining table as place cards. They maybe color-coordinated for the event and may contain designs or photos. Table tents may be embellished with ribbon, glitter, silk flowers, beads, or pearls. How to Make and Fold Tabke Cards Things we need: * cardstock * printer * computer * MS word or any graphics program * rubber cement or glue stick *scissors *ruler   Procedure: 1.Decide on the size of your table tents .It should be just right size for the menu or any other markering information to fit in and be read legibly. 2. Decide on the restaurant specialty to feature. Cut out picture from magazine or dowload and print picture from the internet. 3. Get the followin

 Lesson 1: Preparing the Dining Room/ Restaurant Area for Service ( AS) 1. Vision Board 2. Taking Table Reservation 3. Making of Restaurant Menu 4. Making of  Food Tent 5. Wiping and Polishing Dinnerware 6. Table Skirting 7. Table Napkin Folding 8. Identifying linen used in table skirting 9. Identifying Dinnerware 10.  American Table Set Up 11. French Table Set Up 12. Russian Table Set Up Lesson 2. Welcome Guest and Take Food and Beverage Orders (GO) 1. Wearing of proper uniform (waiter) 2. Welcoming, greeting and seating the guest 3. Taking Food Orders Lesson 3. Promote Food and Beverage Products (PP) 1. Presentation of  dishes 2. Upselling of products Lesson 4. Provide Food and Beverage Service to Guests (SG) 1. Carrying of Tray 2. Serving Tray 3. Procedure in Bill Payment  4. Bidding Goodbye to the Customers 5. Role Playing in Managing Intoxicated Customer Lesson 5. Provide Room Service (RS) 1. Taking Room Service Orders 2. Set Up trays Room Service Procedure Lesson 6: Receive and H

  3.4      LIST OF TOOL, EQUIPMENT AND MATERIALS FOR FOOD AND BEVERAGE SERVICES NC II   Recommended list of tools, equipment and materials for the training of 25 trainees for Food and Beverage Services NC II.   WAITERING TOOLS, MATERIALS AND EQUIPMENT QTY DINNERWARE QTY CUTLERIES QTY GLASSWARE 24 pcs Dinner plates, 10” 24 pcs. Dinner knives 24 pcs. Red wine glasses 6 pcs. Show/service plates, 11-14” 24 pcs. Dinner forks 24 pcs. White wine glasses 24 pcs. Salad plates 7-8” 24 pcs. Salad knives 24 pcs. Water goblets 24 pcs. Fish plates, 8-9” 24 pcs. Salad forks 24 pcs. Juice glasses/Hi ball 24 pcs. Dessert plates, 7-8” 24 pcs. Fish knives