Republic of the Philippines

Department of Education
Region III – Central Luzon
APALIT HIGH SCHOOL
Sulipan, Apalit, Pampanga

PROGRESS REPORT CHART

FOOD AND BEVERAGE SERVICES NCII
SY 2019 - 2020

Content Standard : The learner demonstrates understanding of concepts, and principles in

preparing the dining room/restaurant area for service.

Content Learning Competencies Remarks /

Signature
11 HE
(PHOENIX)

Chapter I
1. Food Service 1.1 Answer inquiries promptly,
Operations clearly and accurately

2. Reservation Process
1.2 Ask pertinent questions to
complete the details of the
reservations

3. Telephone Ethics 1.3 Record reservation data on

forms accurately based on
establishment’s standards
1.4 Repeat and confirm details
of the reservations with the
customer
1.5 Provide additional
information about the food
service establishments
4. Preparation of 2.1 Stock supplies necessary
service for service.
equipment/utensils
and supplies
2.2 Clean, wipe and put
tableware and dining room
equipment in their proper
places
5. Basic Types of 2.3 Check the cleanliness and
Tableware a. condition of all tables,
Dinnerware/ tableware and dining room
chinaware b. Beverage equipment
ware/ glassware c.
Silverware/cutlery
6. Station Mise-en- 2.4 Fill water pitchers and ice
place buckets
2.5 Refill condiments and sauce
bottles and wipe, clean and dry
the necks and tops of the
bottles
7. Cleanliness and 2.6 Promote special tent cards
condition of and similar special displays
equipment/utensils,
furniture and supplies
2.7 Check equipment and
prepare for service
8. Legislation on OH & 2.8 Apply food hygiene and
S and food hygiene Occupational Health & Safety
measures
9. General Rules in 3.1 Set table according to the
Laying Covers/Table standards of the food service
Set-Up establishment
3.2 Set covers correctly
according to the
predetermined menu
3.3 Wipe and polish tableware
and glassware before they are
set up on the table
10. Different Napkin 3.4 Fold properly and laid cloth
Folding Styles napkins on the table
appropriately according to
napkins folding style
11. Table Skirting 3.5 Skirt properly buffet or
Styles display tables taking into
account symmetry, balance
and harmony in size and design
12. Banquet Set-Up 4.1 Adjust light according to
Styles time of the day
4.2 Arrange tables, chairs and
other dining room furniture to
ensure comfort and
convenience of the guest
4.3 Play appropriate music
when applicable
 4.4 Clean and dry
floors/carpets
4.5 Adjust air conditions or
cooling units for the comfort of
the guest
4.6 Set up decorations
according to theme or concept
of the dining room

Prepared by : Checked by :

JENNALYN D. GOMEZ LADYLYN G. CRUZ

Teacher II – TVL Teacher-In-Charge / TLE

Noted by :

NORMAN C. GONZALES
Principal I