HPC 114 COVERAGE
 Double-checking Mise-en place, food
TYPES OF TABLE SERVICE
 AMERICAN SERVICE – also called “plate service”
because the food is already arranged in
individual plates at the kitchen, ready to be
served to guests.
 RUSSIAN SERVICE – the food is pre-arranged in
a platter with enough servings for one table;
 FRENCH SERVICE – A type of service that
involves tableside preparation.
 BUFFET SERVICE – this is a self service because
the guests have to line up to get their food in a
buffet table.
 FAST FOOD OPERATIONS – in this type of
service food is already prepared and displayed
in a food counter, ready to be served.
 COUNTER OPERATIONS – this is a traditional
snack bar plan.
 WINDOW SERVICE – in this type of service,
customers queue up the windows or service
station where and attendant takes the order,
assembles the bags the items and collects the
money. It resembles the take home counter.
 CAFETERIA – customers line up to assemble
their own orders in their respective trays.
STEPS ON HOW TO TAKE FOOD ORDER
1. Approach the table and stand at the right side
of the host.
2. Present the menu
3. Take the food order.
4. Write down the order
5. Take efforts to sell a complete meal
6. If the order is out of stock, suggest appropriate
alternatives or substitute.
7. If applicable, ask the guest how he wants his
dish prepared.
8. Write all orders in an order slip in triplicate
9. Repeat the order to the customer
10. Place the order to the kitchen.
PROPER SEQUENCE IN SERVING FOOD
 First – appetizer
 Second – soup
 Third – salad
 Fourth – main course
 Fifth – dessert
 Sixth – coffee/tea
SEQUENCE OF ROOM SERVICE
 Taking Room Service Order
 Placing Order to the Kitchen
 Posting the order for billing
 Assembling Room service order
 Logging down the order on the control sheet
preparation/presentation
 Preparation of the bill
 Pick up and delivery of the order
 Offering or extending personalized service to
the guests
 Settling the bill; bidding goodbye
 Forwarding payment or signed bill to the front
Office Cashier.
CLASSIFICATION AND TYPES OF NON-ALCOHOLIC
BEVERAGES
Non-alcoholic beverage - Refers to non-intoxication
drinks or soft drinks, which doesn’t have a bit of liquor
by volume or yeast and also known as (virgin drink)
CARBONATED DRINK - Carbonated drinks refers to
drinks which have carbon dioxide dissolved into them.
Types of fruit based drinks
Fruit juice - Largely regulated throughout the world;
“juice” is often protected to be used for only 100% fruit.
Fruit drink - 10% fruit is liquefied and water is added.
Fruit punch - A mixture of 25% fruit juices. Contains
around 65% sugar.
Fruit syrup - 1 fruit crushed into puree and left to
ferment and then heated with sugar to create syrup.
Carbonated fruit beverage - Carbon dioxide added to
fruit drink
TEA - is an aromatic beverage commonly prepared by
pouring hot or boiling water over cured leaves of the
tea plant, Camellia sinensis.
After water, tea is the most widely consumed beverage
in the world. There are many ways in which tea is
prepared for consumption including adding ingredients
such as:
lemon in Russia,
butter in Tibet,
mint in North Africa,
cardamom in Afghanistan,
and milk and sugar in Great Britain.
They are also served differently; in
China they use very small cups,
America often serves it cold (as “iced tea”) or with a lot
of sweetener (as “sweet tea”, which is commonly drunk
in the American South),
Indians boil it with condensed milk.
THINGS TO REMEMBER!
1. When serving plated foods, serve food from the LEFT
side of the customer.
2. All types of beverage are served on a bar tray.
3. When removing dirty plates and dishes from the
table, do it from the RIGHT side of the customer.
4. When serving soft drinks, pour directly into the glass
3/4 full without touching the rim of the glass.
5. Serve all drinks from the RIGHT or front of the table.
TURKISH COFFEE - Turkish coffee is a method of
preparing coffee when finely powdered roast coffee
beans are boiled in a pot, with added sugar, before
being served in a cup where the grounds settle.
MACCHIATO - Macchiato means “stained”, is an
Espresso with a dash of foamed milk. At first sight it
resembles a small cappuccino.

COFFEE Intoxicated – is the body’s response to having alcohol in

Is a brewed beverage the human system.
Prepared from the roasted seeds of an evergreen shrub
of the genus Coffea SIGNS OF INTOXICATION
Mainly cultivated in India, Latin America and South  Being clumsy
America.  Eyes seem unfocused
 Inability to walk in a straight line
Coffee Species  Bumping into furniture and other people
COFFEE Arabica  Volume of speech becomes louder
COFFEE Liberica  Personality changes
COFFEE Robusta  Wanting to cause arguments.
 Being over affectionate to strangers
DRIP BREW METHOD - Made by letting hot water drip  They are ordering more drinks at a time.
onto coffee grounds held in a coffee filter (paper).
FRENCH PRESS - Also known as a press pot, coffee press, STEPS WHEN HANDLING INTOXICATED CUSTOMERS
coffee plunger T – tell early
PERCOLATOR METHOD - Continually cycling the boiling A – Avoid put downs
water for the process of brewing. K – keep calm
E – ever courteous
TYPES OF COFFEE C – clarify refusal
ESPRESSO - Made by forcing very hot water under high A – alternatives
pressure through finely ground compacted coffee. This R – report
process produces and almost syrupy beverage by E - echo
extracting both solid and dissolved components.
CAFE AMERICANO - Coffee prepared by adding hot
water to espresso, giving a similar strength to but
different flavour from regular drip coffee. The strength
of an Americano varies with the number of shots of
espresso added.
CAFÉ LATTE - It is a coffee beverage consisting of strong
or bold coffee (sometimes espresso) mixed with scalded
milk in approximately a 1:1 ratio.
CAFÉ MOCHA - A café mocha is a variant of a café latte.
Like a latte, but a portion of chocolate is added, typically
in the form of chocolate syrup, although other vending
systems use instant chocolate powder. Mochas can
contain dark or milk chocolate.
FRAPPE - A big favourite in parts of Europe and Latin
America, especially during the summer months.
CAPPUCCINO - Cappuccino is a coffee-based drink
prepared with espresso, hot milk, and steamed milk
foam.
IRISH COFFEE - Cocktail consisting of hot coffee, Irish
whiskey and brown sugar, stirred and topped with thick
cream.