FBS Week 4

Lesso
n Food and Beverage

Services:
1 (Station Mise-en-place)
What I Need to Know
This module was designed and written with you in mind. It is here to
help you to fully understand about the mise-en-place and the basic
preparations before the set up and service of the food and beverages. 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.
The module is about Station Mise-en-place
After going through this module, you are expected to:

1. Understand the meaning of mise-en-place
2. Be aware of the supplies needed in the service station
What I Know
Pre-Assessment
Multiple Choice: Choose the letter of the best answer.
Write the chosen letter on a sheet of paper.
1. It is a French term which means “putting everything in place”.
a. Miss-me-please b. Miss-the-place c. Mise- en-palace d. Mise-en-place
2. The use of ____________, which is essential to maintain energy levels throughout the
day and to help avoid overtime pay.
a. loveteam b. team captain c. varsity team d. teamwork
3. All necessary cutlery are necessary in side stand supplies except one.
a. forks b. knives c. plates d. spoons
4. What is the term used in designating all the duties like preparing dining room and
studying the menu?
a. beside work b. inside job c. side stand c. side work
5. Which service unit located near the dining areas?
6. What must the proper container for beverage wares?
a. dish rack b. flatware rack c. glass rack d. plastic box container
7. What is one of the main opening duties of the waiter assign on that day?
a. clean the area c. serve the guest
b. prepare the menu d. stock the supplies needed
8. Which is not the purpose of tent cards?
a. display the menu of the day c. show the menu
b. inform the supplies d. used to advertise
9. Why is it China wares must be piled by tens?
a. to avoid accidental breakage
b. for easy counting and inventory
c. to make it organize and pleasing to the eyes
d. to check the damages and remove them from service
10. What is best thing to be used in wiping or polishing China wares, glass wares and
cutleries?
a. clean and dry cloth c. kitchen towel
b. disposable napkin d. roll tissue
What’s In
In the previous lesson, learners need to familiarize the different

tableware, tools, equipment and supplies in dining area as well as the
importance of each uses. This will help the learner achieve the required
competency in preparing the service station in food and beverage services.
What’s New
Mise-en-place is a French word which means “putting everything in

place” pre-serve preparations. It represents the basic preparations before the
set up and the service of food and drinks in dining area. The amount of work as
well as the long hours of the food and beverage business make “mise-en-place”
even more important. For example, morning shift gets everything ready for
afternoon shift and vice versa.
Mise-en-place allows the use of teamwork, which is essential to maintain
energy levels throughout the day and to help avoid overtime pay.
What’s Is It
Service station mise-en-place is the preparation of waiter’s station in a

food service area. The items placed in the service station must be checked daily
for cleanliness and condition. Make sure that each item is immaculately clean,
free of spots and smudges and without chips or damage.
Typical side stand supplies would be:

1. All necessary flatware and cutlery (knives, spoons, forks) 9. Toothpicks
2. Glassware / beverage ware 10. Menus
3. Service plates 11. Ice tongs
4. Crumbing –down equipment 12. Clean table linens
5. Clean folded napkins 13. Clean placemats
6. Tea/coffee equipment 14. Wine list
7. Order pads, guest checks, pencils 15. Condiments
8. Meal accompaniments (jam, coffee, cream, calamansi) 16. Tip trays/booklet
Side works
 Term designating all the duties, the waiter or waitress performs other than
those directly related to serving the guest
 Includes the opening duties such as preparing the dining room and studying
the menu, as well as leaving the work area in proper order upon completion of
the shift.
Preparing the side stand (Waiter stand)

The side stand is a storage and service unit located to serving areas, which
eliminates frequent trips to the kitchen for supplies. One of the main opening duties is
to stock the side stands nearest your station with various service ware, garnishes,
beverages, and supplies.
A. Pick up and Cleaning of Equipment and Supplies

1. Have a list of items to be picked up and to be installed at the service station to
make sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the guidelines as
follows:
a. China wares – must be piled up by tens to avoid accidental breakage.
b. Glass wares – must be placed in a glass rack.
c. Flat wares – must be put in flatware rack or a utility plastic box container by
type. Place in a separate box the spoon, fork, dinner, knife and teaspoon
If plates are to be carried by hand, do it in a way that they are secured in both
hands.
3. Check for damages and remove them from service. Damage ones should be
recorded in the breakages and losses report.
B. Wiping and Polishing Service Wares

1. Prepare clean and dry wiping cloths. Distinguish them by using color codes like
white color for utensils, blue for hands and green for tables.
2. Do not dry cutleries in electric fan as the air ay carry dust and dirt but instead
use clean and dry cloth.
Wiping/polishing China wares
1. Using a sizable polishing cloth, thoroughly wipe and polish all surface of plates
and other China wares.
2. Wipe the rim and make sure all the surfaces are thoroughly dry. Position the
plate such that the hands do not leave finger marks on it.
3. Turn to the back of the plates and wipe dry the back surfaces.
Wiping Glasses and Cutleries

1. Bring the wiping cloth into the inside surfaces of the glass and wipe the inside
surfaces thoroughly.
2. Wipe the rim and the base, make sure not to leave finger marks on the glass
3. Place cutleries inside the wiping cloth and thoroughly wipe the handle, blades
of knife, mouth of spoon and tines of fork.
Sample service mise-en-place

- Set dining room according to floor plan - Fold Napkins
- Chairs are placed neatly under the tables - Polish Flatware & Glassware
- Check for and then repair wobbly tables - Fill condiments
- Clean tables - Stock service areas
- Fill flatware mise-en-place plates - Sweetener containers
- Salt and pepper shakers are full and clean - Make coffee and tea
What’s More
Activity 1. 2 Answer the following questions:
1. Define Mise-en-place.
2. Give at least five (5) supplies in a typical side stand.
What I Have Learned
How will you wipe the following tableware?

a. Beverage ware
b. China ware
c. Silver ware
Assessment
Multiple Choice: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. It is a French term which means “putting everything in place”.
a. Miss-me-please b. Miss-the-place c. Mise- en-palace d. Mise-en-place
2. The use of ____________, which is essential to maintain energy levels throughout the
day and to help avoid overtime pay.
a. loveteam b. team captain c. teamwork d. varsity team
3. All necessary cutlery are necessary in side stand supplies except one.
a. forks b. knives c. plates d. spoons
4. What is the term used in designating all the duties like preparing dining room and
studying the menu?
a. beside work b. inside job c. side stand d. side work
5. Which service unit located near the dining areas?
6. What must the proper container for beverage wares?
a. dish rack b. flatware rack c. glass rack d. plastic box container
7. What is one of the main opening duties of the waiter assign on that day?
a. clean the area c. serve the guest
b. prepare the menu d. stock the supplies needed
8. Which is not the purpose of tent cards?
a. display the menu of the day c. show the menu
b. inform the supplies d. used to advertise
9. Why is it China wares must be piled by tens?
a. to avoid accidental breakage
b. for easy counting and inventory
c. to make it organize and pleasing to the eyes
d. to check the damages and remove them from service
10. What is best thing to be used in wiping or polishing China wares, glass wares and
cutleries?
a. clean and dry cloth c. kitchen towel
b. disposable napkin d. roll tissue

FBS Week 4

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Lesso

n Food and Beverage

What I Need to Know

The module is about Station Mise-en-place

After going through this module, you are expected to:

In the previous lesson, learners need to familiarize the different

Mise-en-place is a French word which means “putting everything in

Service station mise-en-place is the preparation of waiter’s station in a

Typical side stand supplies would be:

Preparing the side stand (Waiter stand)

A. Pick up and Cleaning of Equipment and Supplies

B. Wiping and Polishing Service Wares

Wiping Glasses and Cutleries

Sample service mise-en-place

What I Have Learned

How will you wipe the following tableware?

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