SELF-LEARNING HOME TASK (SLHT)

Subject: Food and Beverage Services Grade: 12 Level: Freesia Quarter: 2 Week: 1

MELC: Welcome and Greet Guest Competency Code: TLE_HEFBS9-12GO-II-b-1

Name: __________________________ Section: ________ Date ________

School: Don Julian Enad Memorial National High School District: Sibonga

A. Readings/Discussions

Welcoming and Greet Guest

• The arrival of the guests into the

dining room or restaurant is
equally important as the meal
itself. Therefore, it is very
important that you properly
welcome and greet guests
accordingly as this may affect their
dining experience. The guests
might not dine at the restaurant
again if you do not treat them properly.

RECEPTIONIST
• the person who welcomes or greet guests in the restaurant also known as host or
hostess “how·stuhs”.
• should be well groomed and be present at the entrance of the dining room or
restaurant.
• must greet the guests with enthusiasm and be respectful at all times.
• whatever impression he/she gives will definitely set the mood for the dining
experience.
• welcoming or greeting guests can also be done by a headwaiter.

POINTS TO REMEMBER IN WELCOMING GUESTS!!!

1. When guest arrive, open the door ( if there is one). Walk towards the guests, make
pleasant eye contact and welcome them with a pleasant greeting. Address them with
appropriate greeting for the time of the day.

• 06:00-11:59 “Good Morning”

• 12:00-06:59 “Good Afternoon”

• 07:00-12:59 “Good Evening”

2. Use the guest's name when known. Try to call the guests by name: e.g., “Good morning
Mr./Mrs._______, how are you?” or “Welcome to (name of restaurant), Mr./Mrs. (name of
the guest).”

3. Be aware of the guests as they come into the dining room or restaurant. If you are still
busy with another guest, acknowledge the new guest by making eye contact and saying, “I
will be right back with you,” or a simple hand gestures or smile will do.
-if still busy with another guest, acknowledge the new guest
-acknowledge right away to avoid embarrassment and to make them feel important.
4. Extend assistance to the guests as much as possible. Ask if they need assistance (e.g.
folding umbrellas, removing the coat, among others). Helping guests creates a welcoming
atmosphere.

5. Check for any reservation. Politely ask if they have a reservation. If they do, ask the
guest's name and guide them to the reserved table. Make sure their table is prepared in
advanced.
-if no reservation, ask how many are dining and ask their preferred section in the dining
room and ask them to wait while checking on the tables' availability.
-if there's no available table, politely inform the guests and ask them if they can wait for a
while at the lounge.(/’launj) a place for lounging; lobby
• be honest about the length of the waiting time.
• if you anticipate (mean "to know beforehand," anticipate implies taking action about or
responding emotionally to something before it happens.) long waiting time period,
you may offer complimentary drinks and lead them to a place where they can wait
comfortably.
• lead the guests towards the table
• do not walk to fast
• say to the guest: “ This way, Madam/Sir” with palms open.
• walk a little ahead when escorting to
their table
• assist them until they are seated
6. Pull the chair out for the guest (ladies first).
Then endorse the guests to the captain waiter.

7. The hostess/receptionist leaves the table once

the captain waiter or the waiter approaches the
guests' table to offer the before dinner drinks.

BASIC PHRASEOLOGIES FOR WELCOMING AND GREETING GUESTS

“Good morning/afternoon, Sir/Ma'am or Mr._______ or Mrs.______. Welcome

to_____________(name of restaurant).

If they have made a reservation

“We have prepared a nice table for your party Mr./Ms.__. This way please.”

If none, “How many are we expecting in the party, sir/madam?” “This way please.”

Before the guests are seated, ask “Will this table be alright for you?''

If the guest is a patron or regular customer, welcome him back.

“Welcome back Mr./Ms.____. We are glad to see you again,Ma'am/Sir.”

If the outlet is full and no available table.

“I am sorry Ma'am/Sir but all the tables are occupied at

the moment. Do you mind waiting at the lounge for
about __and I will call you the moment we have a table
available for you?”

If the waiter or Food and Beverage Service

Attendant (FBSA) is not yet available to attend the guest.

“The waiter (US /ˈweɪ.t̬ɚ/ UK  /ˈweɪ.tər/)/FBSA will be with you in a short while.”

* In a banquet (Correct spelling for the English word "banquet" is [bˈaŋkwɪt], [bˈaŋkwɪt],

[b_ˈa_ŋ_k_w_ɪ_t] ) banquets serve a single type of appetizer and dessert and allow guests
to select their choice of main course., when there is an excess in the expected number of
guests and all seats are occupied
“I am sorry Ma'am/Sir, we have an unexpected
excess in the number of guests and all seats are
already occupied. However, our staff is already
preparing additional tables and chairs. May we
request you to wait at the lounge for a while and
I will call you when your tables are ready.”

(note: You can

watch more videos
from youtube:

https://www.youtube.com/watch?v=9KROcGHu5NI, https://www.youtube.com/watch?
v=vb5ZTFC3R34

B. Exercises

Exercise 1.

Watch a video presentation about welcoming and greeting guests: https://www.youtube.com/watch?

v=vb5ZTFC3R34 https://www.youtube.com/watch?v=9KROcGHu5NI

Or you may have experienced eating in fine dining restaurant and have observed happenings relative
to welcoming and greeting a guests. Watched movies that shows welcoming and greeting a guests.
Make a narrative report out from your observation from the videos or from your personal
experiences. Write your answer on the space provided below.

Note: Choose at least one situation that is applicable for you.

Rubrics in rating:
Content- 15 points
Organization of ideas- 3 points
Grammar and Spelling- 2 points

Exercise 2.

II. Direction: Fill in the blanks the correct word/s to complete the sentence. Please write your
answers on the space provided in each number.

1. When guest arrive_____ the door (if there is one).

2. Extend assistance to the _____ as much as possible.
3. The _____ /receptionist leaves the table once the captain waiter or the waiter approaches
the guests' table to offer the before dinner drinks.
4. Check for any reservation. _______ ask if they have a reservation.
5. The guests might not dine at the restaurant again if you do not treat them _______.
C. Assessment/Application/Outputs (Please refer to DepEd Order No. 31, s. 2020)

II. Directions: Read and analyse the following statements carefully. Encircle the letter of
the correct answer.
1. In a restaurant, a person welcomes or greets guests. How do you call this person?
A. head waiter B. FBSA C. receptionist D. waiter
2. If a customer arrived in a restaurant around 7:00 pm-12:00 p.m., what will be the appropriate
greeting for this time?
A. “Good morning” B.”Good afternoon” C.”Good evening” D. “ Good day”
3. You are assigned as receptionist in JV Restaurant . A male customer is coming as the first customer
on that day. What will you do first?
A. Approach the customer and lead the way to his table.
B. Open the door and greet him with a pleasant smile.
C. Welcome him with a smile and call a waiter.
D. Wave your hand and point where to go.
4. A young lady entered Angel’s Restaurant and you know that all tables are already occupied by
customers. As receptionist, what will you say to the lady?
A. “I am sorry, Miss. All the seats are occupied at the moment. Do you want to wait or not?”
B. “I am sorry, Miss. All the seats are occupied at the moment. Do you mind waiting at the
lounge.
C. “I am sorry , Ma’am. All the seats are full at this time. Do you want to have a drink while
waiting?”
D. “I am sorry, Ma’am. All the seats are occupied at the moment. Do you mind waiting at the
lounge for about five minutes?”
5. Which of the following is appropriate to say if the customer has no reservation?
A. May I know how many we are expecting Sir/ Ma’am?
B. Table for how many persons, Sir/Maam?
C. How many are you , Sir/Ma’am?
D. Table for two or three?
D. Suggested Enrichment/Reinforcement Activity/ies

I. Processing Questions: (5pts. Each)

1. Why is it important to welcome and greet guests?

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_______________________________________________________________________________.

2. Is it important to know the name(s) of your guest(s)? Why or why not?

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
________________________________________________________________________________.

3. How would you handle guests who come in without any reservations and ask for possibility to wait
for a table?

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
________________________________________________________________________________.

For the Teacher- Learners must be guided closely in answering the Learners Home Task.

For the Learner- Take time to learn the concepts given for future use. Seek help from the teacher.

For the Parent/Home Tutor- Give full support and monitor the learners in answering the Learners
Home Task.Seek assistance from the subjects teachers if necessary.

References: https://www.hospitality-school.com/how-welcome-greet-seat-guest/#lead-guest-to-
the-table

Books in Food and Beverage Services- Technical Vocational- Livelihood Track Manual pages (103-109).

Learner's Signature Parent's Signature