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11 11
TVL – HE – FOOD AND BEVERAGE SERVICES
Quarter 4 – Module 2:
SET-UP TRAYS AND TROLLEYS
TVL – Grade 11 Alternative Delivery Mode
Quarter 4 – Module 2: SET-UP TRAYS AND TROLLEYS 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 module 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: Diosdado M. San Antonio
Printed in the Philippines by ________________________ Department of Education –Region VII Schools Division of Negros Oriental Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental
Tele #: (035) 225 2376 / 541 1117 E-mail Address: [email protected]
Development Team of the Module
Writer: Marichu S. Pocon
Editor: Philip Y. Academia Jr.
Reviewers: Philip Y. Academia Jr. and Jesusa D. Paladar
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Philip Y. Academia Jr.
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Joelyza M. Arcilla EdD Maricel S. Rasid
Marcelo K. Palispis EdD Elmar L. Cabrera
Nilita L. Ragay EdD
Antonio B. Baguio, Jr. EdD
11
TVL Quarter 4 – Module 2
Set-up Trays and
Trolleys
ii
Introductory Message
For the facilitator:
Welcome to the TVL-11 Food and Beverage Services Alternative Delivery Mode (ADM) Module on Set-up Trays and Trolley!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.
For the learner:
Welcome to the TVL-11 Food and Beverage Services Alternative Delivery Mode
(ADM) Module on Set-up Trays and Trolleys!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.
This module has the following parts and corresponding icons:
Notes to the Teacher
This contains helpful tips or strategies that
will help you in guiding the learners.
iii
What I Need to Know
This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know
This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In
This is a brief drill or review to help you link
the current lesson with the previous one.
What’s New
In this portion, the new lesson will be
introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
What is It
This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
What’s More
This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have Learned
This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do
This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.
Assessment
This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
Additional Activities
In this portion, another activity will be given
to you to enrich your knowledge or skill of the
lesson learned.
Answer Key
This contains answers to all activities in the
module.
iv
At the end of this module you will also find:
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.
We hope that through this material, you will experience meaningful
learning and gain deep understanding of the relevant competencies. You
can do it!
References This is a list of all sources used in
developing this module.
1
This module was designed and written with you in mind. It is here to help you
understand the different factors that impact service as well as the importance
of and how to provide a positive meal experience for different types of services.
The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.
After going through this module, you are expected to:
1. Prepare room service equipment and supplies in accordance with
establishment procedures.
2. Select and check room service equipment and supplies for
cleanliness and condition.
3. Set up room service trays and trolleys according to the food and
beverage order.
What I Need to Know
Notes to the Teacher
This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.
2
What I Know
Pre-Test
Direction: Take this test and find out how much you know about the lesson. Write
T if the statement is correct and F if it is incorrect. Write your answers in your
notebook.
_________ 1. Trays and trolleys must be taken to the wash area.
_________ 2. Make sure that the presentation of the set-up is attractive, well-
balanced and safe.
_________ 3. Lift the receiver in the second ring if possible.
_________ 4. Approach the room quietly.
_________ 5. Check all service equipment to make sure that it is clean and
undamaged.
__________6. Food temperature must be maintained from the time the food is
collected to the time delivered to guest.
__________ 7. Tray or trolleys need not to have table cloth or tray liner.
__________ 8. Silverware should be in a straight line, half inch from the edge of the
table/tray.
__________ 9. Table napkins can be of any form of napkin fold in anytime of time of
the day.
__________ 10. Condiments is not necessary in the set-up.
Note: If you get 100% correct in this pre- assessment, skip the lesson but if
not and only get 50% to 99% correct, then proceed with the lesson.
3
Once the requested menu items have been prepared, it is now immediately
ready for assembly. Room service staff will have some trays or trolleys set up with
basic settings in preparation for service.
The common meal set ups are breakfast, main course and snack. Room
service staff will customize the set up to match the order. Generally, room service
will duplicate the same crockery, cutlery, glassware and condiments as a restaurant
setting depending on the order.
The set up may also include a vase or floral decoration and tray cards. Tray
cards are used to give information to guests about pick up of dirty dishes and to
promote events or specials. Various pieces of equipment are used in the room service
area and room service staff may be required to clean and prepare equipment for
service this equipment may include.
1. Trolleys and hot boxes, tray trolleys and refrigerated trolleys
2. Food trays of different sizes and structure like trays with feet or breakfast use.
3. Tray covers – generally a linen cloth or paper cloth (non-slip type) table linen
for trolleys and serviettes.
4. Cutlery – entrée and main knives and forks, soup and dessert spoons,
teaspoons specialist items such as steak knives or service tongs.
Lesson
2
SET-UP TRAYS AND
TROLLEYS
4
5. Crockery – various plates, bowls and jugs, cups and saucers.
6. Glassware – for juices, water, beer, wine and champagne.
7. Tea and coffee pots, hot water pots, coffee and tea making equipment.
8. Plate warmer/ cloches or plate covers.
9. Salt and pepper shakers.
10 . Bud vases, toasters, bread baskets, ice buckets, newspaper holders.
11. Pen and order forms (always have two pens) also copies of menus and
beverage listings and tray cards.
12. Other equipment including items of fixed equipment for example, wine
coolers, espresso coffee machines, multi slice toasters, microwave ovens, hot
water urns, ice machine, refrigerators and small portable equipment such as
pizza ovens, coffee maker.
The set up will depend on:
The number of covers
The food and beverage items ordered
The meal or snack requested
Before loading the tray or trolley for delivery, check the following:
Tray – free from nicks, scratches, clean, free from stains and covered with an
appropriate tray liner.
5
Trolley – free from nicks and scratches, stable, clean (including frame and
wheels), quit when moved (wheels should not squeak) and covered with a clean
linen tablecloth.
Linen – all linen (tablecloth, table runners, napkins) must be perfectly clean,
starched, well-pressed and free from tears, cigarette burns and stains.
Preferably white, with tablecloth matching the napkins.
Any linen that is not in good condition should be set aside for the room
service manager’s attention.
Napkin Folds – roll ups for breakfast only; flat fold for all others.
Silverware – stainless steel or silver flatware is the standard in room service.
Silverware must be.
Clean and spot-free
In good condition
Placed on trays/table
Positioned in a straight line one inch from the edge of the table/tray
What’s In
Direction: Given with the situation provided below, in a sheet of paper illustrate and
label how to set-up food service equipment and dining implements.
Situation: The customer orders orange juice, sunny side-up egg, bacon and
toasted bread for her breakfast in bed.
Performance of the learners will be rated using this rubric.
Description Score
Well illustrated room service equipment and supplies in accordance to
standards
5
Labelled room service equipment and supplies 4
Display self confidence in performing the required task
3
Demonstrate 25% of the given tasks 2
6
Did not perform the given tasks 1
What is It
Setting Up the Trays and Trolleys
Once preliminary checks have been completed, proceed with setting the tray or
trolley.
A. The trolley should be set up in the following order.
Table cloth or tray liner
Flower vase with fresh flowers
Salt and pepper shakers, sugar bowl and cream dispenser, other
condiments bottles
Tableware (depending on the guest’s order)
Folded napkin
Silverware (regular set-up plus extra pieces depending on the order)
Glassware (depending on the guest’s order)
B. Then add, as they become available:
Salads – with dressings on the side
Cold appetizers and cold entrées
Desserts (if served at room temperature)
Wine
Bread
C. Finally, when the rest of the order is ready
7
Place iced water
Placed chilled beers and beverages
Fill hot beverage containers
Add soup
Pick up hot order (pellet system/disposable containers or hot box)
Add ice cream or frozen desserts
Standard and rule, the waiter must be properly attired, neat and clean
and with a pleasing personality.
Tips on Trolleys and Trays
Follow the establishment standards for tray or trolley preparation for the
different meals (breakfast, lunch, dinner) and for complimentary items and
special requests.
Check all service equipment to make sure that it is clean and undamaged.
Check to ensure that the trolleys move properly.
Make sure that the presentation of the setup is attractive, well balanced and
safe.
Ensure that the necessary condiments are included in the setups.
Direction: Write at least a two-paragraph essay about your learning on this
lesson/module using the following guide phrases.
I have learned that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
What I Have Learned
8
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
What I Can Do
Collect a picture of a tray or trolley with food set-up for room service and paste
it on a sheet of paper and identify the equipment and/or implements found on tray
or trolley. Be creative in presenting your output.
Performance of the learners will be rated using this rubric.
Description Score
Demonstrate 100% of the given tasks 5
Demonstrate 75% of the given tasks 4
Demonstrate 50% of the given tasks 3
Demonstrate 25% of the given tasks 2
Did not perform the given tasks 1
Assessment
Direction: Take this test and find out how much you know about the lesson. Write
T if the statement is correct and F if it is incorrect. Write your answers in your
notebook.
_________ 1. Trays and trolleys must be taken to the wash area.
9
_________ 2. Make sure that the presentation of the set-up is attractive, well-
balanced and safe.
_________ 3. Lift the receiver in the second ring if possible.
_________ 4. Approach the room quietly.
_________ 5. Check all service equipment to make sure that it is clean and
undamaged.
__________6. Food temperature must be maintained from the time the food is
collected to the time delivered to guest.
__________ 7. Tray or trolleys need not to have table cloth or tray liner.
__________ 8. Silverware should be in a straight line, half inch from the edge of the
table/tray.
__________ 9. Table napkins can be of any form of napkin fold in anytime of
time of the day.
__________ 10. Condiments is not necessary in the set-up.
10
Answer Key
References
Books:
Basbas Leonora, Food and Beverage Services, Quezon City, 2017, 69
Arcos Cristeta M, Yu Evangeline V, Flores Jelly M, Food and Beverages Services,
Pasig City, 2018, 300
Hickman Alan, Collins Evelyn, " How to Set Up Trays, Trolleys and Equipment for
Room Service, Food and Beverage, September 18, 2019
https://www.ajar.id/en/post/how-to-set-up-trays-trolleys-and-equipment-for-
room-service
Image taken from:
https://www.pinterest.ph/hotelsupplies/service-cartservice-trolley/
Pre – Test &
Post - Test
True or False
1.T
2.T
3.T
4.T
5.T
6.T
7.F
8.F
9.F
10.F
WHAT’S IN, WHAT I HAVE LEARNED AND WHAT CAN I DO
Answer may vary
11
For inquiries or feedback, please write or call: Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental
Tel #: (035) 225 2376 / 541 1117 Email Address: [email protected] Website: lrmds.depednodis.net