12

Technology and
Livelihood Education
Home Economics
Food and Beverage Services
Quarter 2 - Module 2
Seating the Guests

Athena Princess Yamba Alipin

Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 12
Home Economics - Food and Beverage Services
Alternative Delivery Mode
Quarter 2 - Module 2: Seating the Guests
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., 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 - Division of Bukidnon

Development Team of the Module

Writer: Emma Lousyanna Yamba - Alipin

Editor: Mary Jane R. Cardente, PhD
Reviewers: Grace T. Palahang, PhD; Nanette D. Soriano,
PhD
Illustrator and Layout Artist: Athena Princess Y. Alipin
Management Team
Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director
Co-Chairpersons: Victor G. De Gracia Jr., PhD, CESO V
Assistant Regional Director
Randolph B. Tortola, PhD, CESO IV
Schools Division Superintendent
Shambaeh A. Usman, PhD
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, PhD, Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMS
Bienvenido U. Tagolimot, Jr., PhD, EPS-ADM

Members: Elbert R. Francisco, PhD, Chief ES, CID

Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
Printed in the Philippines by
Department of Education - Division of Bukidnon
Office Address: Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph
 12
Technology and
Livelihood Education
Home Economics
Food and Beverage Services
Quarter 2 - Module 2
Seating the Guests

This module was collaboratively developed and reviewed by

educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at bukidnon@
deped.gov.ph.
We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education - Home
Economics (Food and Beverages Services) Grade 12 Alternative Delivery
Mode (ADM) Module on Seating the Guests!
This module was collaboratively designed, developed and reviewed by
educators from public schools to assist you, teacher or facilitator in helping the
learners to 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:

Notes to the Teacher and Parents

This contains helpful tips or strategies that
will help you in guiding the learners.

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 and Parents:

Welcome to the Technology and Livelihood Education - Home
Economics (Food and Beverages Services) Grade 12 Alternative Delivery
Mode (ADM) Module on Seating the Guests!

The hand is one of the most symbolized part of the human body. It is
often used to depict skill, action and purpose. Through our hands we may
learn, create and accomplish. Hence, the hand in this learning resource
signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time. Your
academic success lies in your own hands!
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.
 Table of Contents
Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
TABLE OF CONTENTS

Lesson 1: Welcoming and Greeting Guests 1

What I Need to Know 1
What I Know (Pre-Test) 3
What’s In 5
What’s New 6
What Is It 8
What’s More 10
What I Have Learned 10
What I Can Do 11
Assessment (Post-Test) 12
Additional Activities 15

Answer Key 16
References 17
 Lesson

1 Seating the Guests

At the end of this module the student will have a good understanding
about on how to seat the guests.

What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the Food and Beverages 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.
The following shall be the focus of this module:
1. Escort and seat guests according to table allocations;
2. Utilize the tables according to the number of parties;
3. Seat the guests evenly among stations to control the traffic flow in
the dining room;
4. Open the cloth napkins for the guest when applicable; and
5. Serve water according to the standards of the food service facility.

How to Learn from This Module

To achieve the objectives cited above, you are to do the following:

 Take your time reading the lessons carefully.

 Follow the directions and/or instructions in the activities and
exercises diligently.
 Answer all the given tests and exercise

1
This module has the following parts and corresponding icons:

Icons of This Module

This part contains learning objectives
What I Need to
that are set for you to learn as you go
Know
along the module.
This is an assessment as to your level
of knowledge to the subject matter at
What I Know
hand, meant specifically to gauge prior
related knowledge.

This part connects previous lesson with

What’s In
that of the current one.

An introduction of the new lesson

What’s New through various activities, before it will
be presented to you.
These are discussions of the activities
What Is It as a way to deepen your discovery and
understanding of the concept.

These are follow-up activities that are

What’s More intended for you to practice further in
order to master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

These are tasks that are designed to

showcase your skills and knowledge
What I Can Do
gained, and applied into real-life
concerns and situations

This is a task which aims to evaluate

Assessment your level of mastery in achieving the
learning competency.

In this portion, another activity will be

Additional given to you to enrich your knowledge
Activities or skill of the lesson learned. This also
tends retention of learned concepts.

This contains answers to all activities in

Answer Key the module applied into real-life
concerns and situations.

2
 What I Know

Pre-Test

Multiple Choice

Directions: Read the following test items carefully and choose the correct
answer from the given choices. Write the letter of your answer in your
notebook
1. If you have four customers and one of them is a senior citizen who is
physically weak, where should he or she be seated in the restaurant?
a. in the corner or side of the wall
b. close to the hostess station
c. against the wall
d. near the door
2. What will you do after escorting and seating the guests at their table?
a. Unfold the napkins and place them gently on each of the guest’s lap.
b. Present the menu with a pleasant smile.
c. Take the order cautiously.
d. Make suggestive selling.
3. Why do we need to lead or guide two customers to a two-seater table?
a. because there would be no space for four customers
b. because there could be space enough for them
c. because it may affect the profit of the day
d. because they are only two
4. Why is it that elderly or handicapped persons may wish to be near at
the entrance of the room?
a. to avoid long walk
b. hassle free
c. to avoid danger in case there is an emergency
d. they are most comfortable when they are close to the entrance of the
room
5. Why is it that the well-dressed parties will be placed at the center of the
dining area?
a. for they can be an asset to the restaurant
b. for they can be a liability to the restaurant
c. for they can be an eye centered to the restaurant
d. because well-dressed parties must be at the center
 3
6. Which of the following is not a proper way of taking guest’s orders?
a. Write down the order in triplicate copies; one copy goes to the kitchen,
one for the waiter, and one for the cashier.
b. Take the order beginning with the ladies, then the host, lastly, the
gentlemen.
c. Ask the customer if he is ready to order.
d. Repeat the orders of the guest.
7. Why is it loud and noisy parties may be placed in private rooms or towards
at the back of the dining room?
a. To avoid disturbing other guests
b. That is the right place for them
c. To have their own privacy
d. So that they can party as much as they can.
8. Which of the following is the right way in leading the guest?
a. walk behind them
b. walk beside them
c. walk before them
d. walk outside them
9. Which of the following is the correct way of presenting the menu to the
guest?
a. Present the menu to the guest’s left side.
b. Present the menu to the guest’s right side.
c. Present the menu in front of the guests.
d. Present the menu at the back of the guests.
10. Which of the following is the standard sequence of serving foods to the
guests?
a. appetizer, soup, salad, main course, dessert
b. soup, salad, appetizer, main course, dessert
c. main course, dessert, appetizer, soup, salad
d. salad, soup, main course, dessert, appetizer
11. Which of the following is the proper way in seating the guests?
a. Assist first the ladies, then the gentlemen, and the host/hostess last.
b. Assist first the gentlemen, then the ladies, and the host/hostess last.
c. Assist first the host/hostess, then the gentlemen, and ladies.
d. Assist first the ladies, then the host/hostess, and the gentlemen last.
12. What you will do to the guest when they are about to sit?
a. Help the guest by pulling back the chair when they are about to sit.
b. Help the guest by pulling in the chair when they are about to sit.
c. Help the guest by pulling out the chair when they are about to sit.
d. Let the guest pull his/her on own chair when he/she is about to sit.
13. The couple usually prefer in a ________ with good view.
a. quiet corners
 b. small corners
c. big corners
4
d. noisy corners
14. If the guest would like to ask for a specific location, what you will do as a
receptionist?
a. try to accommodate him/her
b. do not let him/her choose the location
c. just ignore what he/she requested
d. never accommodate them
15. During waiting time of the guest’s orders, what will you offer?
a. water and bread rolls
b. bread rolls and some chocolates
c. chocolates and fruits
d. fruits and salads
 5

What’s In

Brief Drill

Directions: Write your answer in your notebook

1. Why is it important to seat the guest?

2. How would you handle guests who came in without reservation?
3. Are all the guests escorted to their table?

What’s New

Escorting and Seating the Guests

After you have recognized the arrival of the guest and have welcomed
and greeted them properly, you have to escort them to their table.

Tips on seating guests

 Escort and seat guests according to table allocations

 Utilize tables according to the number of party
 Seat guests evenly among stations to control the traffic flow of guest in
the dining room
 Open cloth napkins for the guest when applicable
 Serve water according to the standards of the food service facility

The manner on how customers are seated should contribute in making

favorable impressions. Courtesy and care should always be present. Different
seating arrangements should be made for different types of guests.
Considerations should be given to (a) customers who prefer smoking or non-
smoking areas, (b) customers with small children, (c) customers with special
physical needs, and (d) customers with communications difficulties.
 From the reception area, lead the guest to their table. As a receptionist,
6
show the way with open arms and at the same time say, “This way please
Mr./Miss (name of guest).” As you escort them, you may walk side by side with
the guests, or at a short distance in front of them, at a comfortable pace. Be
considerate of elderly or handicapped guests when leading the way as the
pacing must not be too quick.
If the guest did not make any reservation, the receptionist should ask
how many they are in the party. If there are still a vacant table to
accommodate them, you have lead them to the table.
As a receptionist or Maître D’ Hotel, you have to consider the following when
assigning tables or seats to customers:
 First, accommodate the guests’ preferences (e.g. smoking or non-
smoking, bar, booth, garden, among others) whenever possible. If not
possible, apologize and offer what is possible.
 Consider the expected guests in the party and assign them where they
have enough space to sit on.
 For group of kids, position them in the corner or wall side. Offer cushions
or booster seats. For couples, assist them to the seats with the best view.
 Special care must be given to the persons with mobility difficulties. A guest
that has trouble walking (e.g. senior citizens or one who has a limp) should
be given a seat as close to the hostess station as possible. Offer
assistance without seeming overbearing and avoid drawing unnecessary
attention to them.
 Ladies must always be seated first and against the wall (if any). Pull out
the chairs for them if they let you. This is a nice “old school” gesture that is
often forgotten. Push the chairs gently after they are seated.
 For groups where there is a host or hostess, or where there are assigned
seats for the guest, it is customary to seat the host/hostess last.

As soon as all the guests have been seated the receptionist must now
introduce the captain waiter/waiter. The receptionists should inform the
captain waiter/waiter about the guest special request if there is any) or
important information, such as guest’s allergies. She then wishes the guests
meal and leave accordingly.
The captain waiter/waiter should make a good eye contact and stand
erect as he/she welcome the guests to the restaurants, depending on the
establishment’s policies. He/she should introduce himself by name, “Hi, I am
(name), and I will be your Food and Beverage Service Attendant. Please let
me know if there is anything I can do to make your dining more enjoyable.”
Reading the guests’ comfort level and perhaps the occasion helps personalize
and adjust service to the specific needs of the party.
When all the guests are seated, the food and beverage service attendant
(FBSA)/waiter unfolds the napkins and gently places them on each of the
guests’ laps. Minimum handling of the napkins must be ensured. He/she
must be very careful not to touch any body part of the guests while laying the
7
napkins. He/she should check the body language of the ladies; if they are
uncomfortable, he/she must refrain from laying the napkins on their laps.
Instead, he/she can put them on the hand rest of the chair. Some guests may
prefer to unfold their napkins themselves.

What Is It

While waiting to take the orders, water and bread rolls may be offered
to the guests. In addition to the given information, the following are some tips
in seating the guests.
 Avoid the use of a four-seat table for one or two people unless there are no
other tables available and obviously no smaller table will be available soon.
 Loud, noisy parties may be replaced in private rooms or towards the back
of the dining room to avoid disturbing other guests.
 Elderly or handicapped persons may wish to be near the entrance of the
room to avoid a long walk.
 Young couples prefer quiet corners with good view
 Place well- dressed parties at the center of the dining area for they can be
an asset to the restaurant.
 Should the guest request for a specific location, try to accommodate
him/her?
 In seating the guests, assist first the ladies, then the gentlemen, and
host/hostess last. In case there are children in the group, they should be
assisted first.
 Help the guest by pulling back the chair when they are about to sit.

Definition of Technical Terms

A La Carte Menu a multiple choice menu, which shows portioned

dishes that are priced individually
Banquet a formal and elaborate meal for many people,
usually followed by speeches
Breakfast Menu fairly standardized menu that includes juices,
cereals, eggs to order breakfast meats like
bacon, sausages or ham, waffles, or pancakes
Booster seats or booster cushions a type of elevated seat intended for
children
California Menu feature items for breakfast, lunch, and dinner
that are offered through the day

8
Complimentary drinks free drinks offered to guest once they arrived or
are seated
Computerized control system a docket system that is widely used in
restaurants, residential hotels, and large
establishments where orders are entered by
waiters at one terminal or more
Customer a person who buys goods and services offered
in a restaurant.
Cycle Menu set of dishes or menu items that are different
for each day during a cycle and repeats
Degustation menu “chef tasting menu”, this type of menu is
described as “showcasing the chef’s flair for
combining flavors and textures”
Dinner Menu has larger and elongated serving portions for
guests to have more time and leisure for eating
Duplicate docket system a traditional manual system which can be
preprinted; often used in medium and large-
sized hotels and restaurants with a limited
menu
Du Jour Menu or Daily Menu “Du jour” means “of the day”; restaurants use
available seasonal ingredients to prepare the
freshest food possible for the day; “soupe du
jour” means soup of the day
Electronic Order Pad an order entry tool which provides all the items
in the menu list to take note of customer orders
quickly
Receptionist the first person who greets and welcomes the
guest in a restaurant
Lunch Menu composed mostly of light and informal meals
like sandwiches, salad, and soup
Phraseologies expressions made when dealing with me
guests
Point of Sale (POS) equipment computer – based order – entry technology
that is used to capture orders, record data, and
display or print tickets
Reservation act of making prior arrangement in a restaurant
Static Menu most common type of menu or pre-determined
menu that does not need to change everyday
Table D’ Hote French phrase which means “host’s table’s. It
offers one or more variants of each dish fixed
prices
Triplicate docket system a traditional manual system used in medium
and large-sized hotels and restaurants.
Waiter a person who serves food and beverages
 9

What’s More

Directions: True or False Read the statement below. Write T if the statement
is correct and write F if the statement is incorrect. Write your
answer in your notebook.
1. For one or two customers, it is advised to lead them to a four seated table.
2. If the guest has a reservation, the receptionist should ask how many they
are in the party
3. When leading a guest to the table, walk behind them.
4. Pull the chair of the guest when leading him or her to the chair.
5. It is appropriate not to escort the guest to their assigned table.

What I Have Learned

Directions: Answer the questions briefly.

1. Give three factors to consider when seating the guests. Explain each.
2. What courtesies are usually offered to lady guests when seating them?
10
 What I Can Do

The Receptionist
Situation 1: of the learners will be rated using this rubric.
Performance
You are a restaurant receptionist. You will escort a family of six – a
Criteria two parents and two children
grandmother, Assessment
ages 8 and 6 – to their table.
Perform your taskExcellent Verythe family
in escorting Satisfactory Needs
to their seats Total
until you introduce
(5 pts) Satisfactory
the captain waiter/waiter to the guests. (2 pts) Improvement
(3 pts)
Guests are
escorted and
seated
according to
table
allocations.
Tables are
utilized
according to
the number
of party.
Guests are
seated
evenly
among
stations to
control the
traffic flow of
the dining
room.
Cloth
napkins are
opened for
the guests
when
applicable.
Water is
served when
applicable,
according to
the
standards of
the food
service
facility.
11
 Assessment

Post-Test

Multiple Choice

Directions: Read the following test items carefully and choose the correct
answer from the given choices. Write the letter of your answer in
your notebook.
1. If you have four customers and one of them is a senior citizen who is
physically weak, where should he or she be seated in the restaurant?
a. in the corner or side of the wall
b. close to the hostess station.
c. against the wall
d. near the door
2. What will you do after escorting and seating the guests at their table?
a. Unfold the napkins and place them gently on each of the guest’s lap.
b. Present the menu with a pleasant smile.
c. Take the order cautiously.
d. Make suggestive selling.
3. Why do we need to lead or guide two customers to a two-seater table?
a. because there would be no space for four customers
b. because there could be space enough for them
c. because it may affect the profit of the day
d. because they are only two
4. Why is it that elderly or handicapped persons may wish to be near at the
entrance of the room?
a. to avoid long walk
b. hassle free
c. to avoid danger in case there is an emergency
d. they are most comfortable when they are close to the entrance of the
room
5. Why is it that the well-dressed parties will be placed at the center of the
dining area?
a. for they can be an asset to the restaurant
b. for they can be a liability to the restaurant
c. for they can be an eye centered to the restaurant
d. because well-dressed parties must be at the center
6. Which of the following is not a proper way of taking guest’s orders?
a. Write down the order in triplicate copies; one copy goes to the kitchen,
one for the waiter, and one for the cashier.
12
 b. Take the order beginning with the ladies, then the host, lastly, the
gentlemen.
c. Ask the customer if he is ready to order.
d. Repeat the orders of the guest.
7. Why is it loud and noisy parties may be placed in private rooms or towards
at the back of the dining room?
a. To avoid disturbing other guests
b. That is the right place for them
c. To have their own privacy
d. So that they can party as much as they can.
8. Which of the following is the right way in leading the guest?
a. walk behind them
b. walk beside them
c. walk before them
d. walk outside them
9. Which of the following is the correct way of presenting the menu to the
guest?
a. Present the menu to the guest’s left side.
b. Present the menu to the guest’s right side.
c. Present the menu in front of the guests.
d. Present the menu at the back of the guests.
10. Which of the following is the standard sequence of serving foods to the
guests?
a. appetizer, soup, salad, main course, dessert
b. soup, salad, appetizer, main course, dessert
c. main course, dessert, appetizer, soup, salad
d. salad, soup, main course, dessert, appetizer
11. Which of the following is the proper way in seating the guests?
a. assist first the ladies, then the gentlemen, and the host/hostess last.
b. assist first the gentlemen, then the ladies, and the host/hostess last.
c. assist first the host/hostess, then the gentlemen, and ladies.
d. assist first the ladies, then the host/hostess, and the gentlemen last.
12. What you will do to the guest when they are about to sit?
a. Help the guest by pulling back the chair when they are about to sit.
b. Help the guest by pulling in the chair when they are about to sit.
c. Help the guest by pulling out the chair when they are about to sit.
d. Let the guest pull his/her on own chair when he/she is about to sit.
13. The couple usually prefer in a ________ with good view.
a. quiet corners
b. small corners
c. big corners
d. noisy corners

13
14. If the guest would like to ask for a specific location, what you will do as a
receptionist?
a. try to accommodate him/her
b. do not let him/her choose the location
c. just ignore what he/she requested
d. never accommodate them
15. During waiting time of the guest of their orders, what will you offer to the
guest?
a. water and bread rolls
b. bread rolls and some chocolates
c. chocolates and fruits
d. fruits and salads.

14
 Additional Activities

The Receptionist
Situation 1:
You are a restaurant receptionist. You will escort a family of 10 – a
grandmother, 3 parents and 6 children ages 10 and 12 – to their table.
Perform your task in escorting the family to their seats until you introduce
the captain waiter/waiter to the guests.

Performance of the learners will be rated using this rubric.

Criteria Assessment
Very Needs
Excellent Satisfactory
Satisfactory Improve Total
(5 pts) (2 pts)
(3 pts) ment
Guests are
escorted and
seated
according to
table
allocations.
Tables are
utilized
according to
the number of
party.
Guests are
seated evenly
among stations
to control the
traffic flow of
the dining
room.
Cloth napkins
are opened for
the guests
when
applicable.
Water is served
when
applicable,
according to
the standards
of the food
service facility.

15
 Answer Key

Assessment What's More What I Know

1. B 1. F 1. B
2. A 2. F 2. A
3. D 3. T 3. D
4. A 4. T 4. A
5. A 5. F 5. A
6. C 6. C
7. D 7. A
8. A 8. A
9. C 9. C
10. A 10. A
11. A 11. A
12. A 12. A
13. A 13. A
14. A 14. A
15. A 15. A

16
References

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Food & Beverage Services Specialization Course for Grade
10 Learning Material.

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Food & Beverage Services Specialization Course for Grade
10 Teacher’s Guide.

17
For inquiries or feedback, please write or call:

Department of Education - Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
Email Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph