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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: negros.oriental@deped.gov.ph

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

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TVL Quarter 4 – Module 2

Set-up Trays and

Trolleys

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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.

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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.

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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.

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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.

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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.

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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

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SET-UP TRAYS AND

TROLLEYS

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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.

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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

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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

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__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

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.

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_________ 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.

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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

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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: negros.oriental@deped.gov.ph Website: lrmds.depednodis.net