Welcome to i-JEServe!

An Interactive Journey E-Learning Site for Food and Beverage Services

About This Course

i-JEServe is a supplementary learning resource designed to help learners develop essential skills in Food and Beverage Services.

This course focuses on four key competencies: Taking Reservations, Preparing Service Stations and Equipment, Setting Up Table Implements, and Setting the Mood/Ambiance of the Dining Area.

Through this platform, you will explore practical lessons, demonstrations, and assessments that support your growth in FBS Skills.

The webpage contains of the following:

To play, press and hold the enter key. To stop, release the enter key.

This platform is designed to be self-paced, interactive, and easy to navigate. It supports you in achieving the required learning competencies in Food and Beverage Services. It also helps you build confidence, develop practical skills, and prepare for real opportunities in the hospitality industry.

We hope that i-JEServe becomes a meaningful and helpful companion in your learning journey!

What You Will Learn in This Course?

By the end of this course, you are expected to be able to:

LO 1: Take Reservations

LO 2: Prepare Service Stations and

Equipment/Utensils and

Supplies

LO 3: Set Up Table Implements in the Dining Area

LO 4: Set the Mood/Ambiance of the Dining Area

“Ready to start learning? Scroll down and explore your first lesson. Let’s go!”

FOOD AND BEVERAGE SERVICES

LESSON 1: TAKING RESERVATIONS

The objectives of this lesson are to identify the different types of restaurants and food service systems, enumerate important tips in taking reservations, and perform a table reservation.

i-JEServe

Oct 5

LESSON 2. PREPARE SERVICE STATIONS AND EQUIPMENT

The objectives of this lesson are to identify different Food and Beverage service tools, materials, and equipment; clean, sanitize, and store tools and supplies; understand legislation on Occupational Health and Safety and food hygiene; and prepare the service station and equipment.

i-JEServe

Oct 4

Organized table implements including utensils, plates, and glassware

LESSON 3: SETTING UP TABLE APPOINTMENTS IN THE DINING AREA

The objectives of this lesson are to identify different types of table setups, demonstrate at least ten table napkin folding styles, perform table skirting, and follow the standard procedures for all types of table setups.

i-JEServe

Oct 3

A well-designed dining area with warm lighting and neatly arranged tables that create a pleasant ambiance.

LESSON 4: SETTING THE MOOD/AMBIANCE OF THE DINING AREA

The objectives of this lesson are to understand the importance of restaurant ambiance, identify and apply the key elements that influence the dining atmosphere such as lighting, views, music, décor, layout, and ventilation, and prepare a dining area that supports customer comfort and satisfaction.

i-JEServe

Oct 2

All Posts

Built by Jesie with Love & Code

I’m Jesie, I’m a SHS teacher from Cardona Senior High School, and I created this e-learning site with the hope that it can support you in your FBS learning journey.

i-JEServe is my simple way of helping students learn Food and Beverage Services concepts more easily and comfortably.