FOOD AND BEVERAGE (9:00 – 12:00)

CORE COMPETENCIES
1. Provide link between kitchen and service area
2. Provide food and beverage service
3. Provide room service
4. Develop and update (F&) industry knowledge (ORAL)

DAY 1
When Serving:
FOOD= always LEFT
BEVERAGE = always RIGHT

Sequence in Serving Food in Fine Dining

1. Appetizer – fish plate, fish knife/fork
2. Soup – thick soup (mushroom soup) - soup bowl with underliner, soup spoon
Clear soup (broth) – bouillon cup with underliner
3. Salad – Salad Plate, salad knife/fork
4. Main Course (entrée)/ Main Dish – dinner plate, dinner knife,
5. Dessert – dessert plate / saucer, fork if dry, teaspoon if wet, halo-halo – long teaspoon.
6. Beverage – coffee (cup and saucer); tea (demittasse cup and saucer)
Cold drinks; water (water goblet)
*NO RICE IS SERVED*

CHINAWARES – plates in different sizes (CHINARACK)

GLASSWARES – glasses (GLASS DIVIDER RACK)
CUTLERIES – knives (CUTLERY RACK)
FLATEWARES / SILVERWARES – spoon and forks (CUTLERY RACK)

TABLE NAPKIN – 20’’ x 20 ‘’

SIZES OF PLATES
1. Showplate/underliner = 11 inches (largest)
2. Dinner plate – 10”
3. Fishplate-8 – 8.5”
4. Salad plate – 7 – 7.5 “
5. Bread plate – 7 “
6. Saucer – 6”
7. Demitasse saucer - 4”

*Flower vase at the center

2 kinds of setup (MENU)

1. Ala carte – prized individually (fine dining)
2. Table d’hole – package deal (room service)