TVL Fbs QTR 3 Week 1-8 A Carreon

TVL– FOOD AND BEVERAGE
SERVICES
Learning Activity Sheets
Quarter 1
LESSON 1:
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
LESSON 2:
WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
(TLE_HEFBS9-12AS-Ia-b-1- TLE_HEFBS9-12GO-IIg-h-4)
Name of Learner: _ Grade Level:
Section:_ Date:
Week 1
Prepare the Dining Room/Restaurant Area for Service
Learning Outcome 1: Take Table Reservation
Background Information for Learners
The Restaurant
A restaurant is a food-service establishment that serves prepared food to customers.

Service is generally for eating on- premises, though the term has been used to include
take-out establishments and food delivery services.
Restaurants are sometimes a feature of a larger complex, typically a hotel, where

the dining amenities are provided for the convenience of the residents and for the hotel
with a singular objective to maximize their potential revenue. Such restaurants are often
also open to non-residents. It ranges from modest lunch or dining places catering to
people working nearby, with simple food and fixed menu served in simple settings at low
prices, or expensive establishments serving expensive specialty food and wines in a
formal setting
The Function of a Restaurant
The function of any restaurant and bar may be summarized as follows:
1. To provide food and beverage, served attractively fulfilling customer expectation.

2. To provide a nice environment where guests can enjoy food and drinks.
3. To make a profit.
Types of Restaurants
1. Cafeterias. Cafeterias are a restaurant serving mostly cooked or ready to eat food
arranged behind a food-serving counter.
2. Fast-Food Restaurants. Fast-food restaurants emphasize speed of service and low-
cost overall the considerations.
3. Casual Dining Restaurants. A casual dining restaurant is a restaurant that serves
moderately-priced food in a casual atmosphere.
4. Family Style Restaurants. Family style restaurants are restaurants with a fixed menu
and fixed price, usually with diners seated at a communal table such as on bench seats.
Often these restaurants provide children play areas.
5. Specialty Restaurants. They range from quick service to upscale. Menus usually
include ethnic dishes and/or authentic ethnic foods.
Staffing and Management

The key to effective management and service delivery is teamwork. The following
personnel shows a structure of medium size casual dining restaurant.
1. Restaurant Manager. This person has overall responsibility for the restaurant
and other food and beverage service areas.
2. Captain. This person has an overall charge of the service staff/ team. He is
responsible for ensuring that all the duties necessary for the preparation for
service are efficiently carried out and that nothing is forgotten.
3. Waiter. The waiter must be able to carry out the same work as the station
headwaiter and relieve him on days-off.
4. Trainee/Apprentice. The trainee is the 'learner', having just joined the food
service staff, and possibly wishing to take up food service as a career.
5. Wine Waiter/Sommelier. The sommelier is responsible for the service of all
alcoholic drinks, during the service of meals. He must also be a salesperson.
6. Host/Hostess. The role of a restaurant hostess is to attend to guests' needs,
particularly, on arrival at the restaurant.
7. Barman. This person must have good knowledge about the ingredients and
methods needed to make alcoholic and non-alcoholic drinks.
Food Service System

1. Conventional Food Service System. This service system is the most common of all
the systems in the foodservice. In this kind of system, ingredients are assembled, and
food/dishes are produced onsite. This system is usually used in cafeterias, restaurants,
small hotels, and the school canteen.
2. Centralized (Commissary) Food Service System. Centralized Foodservice is also

known as central kitchen or food factory. In this kind of system, food is prepared in one
place then transported to satellite kitchens.
8. Ready –Prepared Food Service System. In ready-prepared foodservice

system, the food is produced onsite, it is usually chilled or frozen then reheated and served
to customers on-site and readily available to the customers.
5. Assembly- Serve Food Service System. In this system, food is purchased then
stored either chilled or frozen for later use.
Taking Reservation Types of Restaurant Reservations
These are two types of restaurant reservations, the manual reservation, and online
reservation. The Manual Reservation System depends on the person designated,
usually a host or hostess, to answer the phone, record the details of the said reservation,
and taking their credit card information as a guarantee.
They may also answer guest questions, give accurate directions to the restaurant,
and provide clear information about parking. Forms will be used for reservation customer
details. Product information such as room types, menu items, rate sheet prices, car types,
live entertainment, bus destinations, will all be in the form of brochures, charts, and hand-
outs for the staff. Accounting processes to collect the method of payment would be a cash
register, petty cash box, manual credit card machine or cashier to process the money.
On the other hand, the Online Reservation System makes use of the internet
through a website, where all the necessary information needed for reservation is keyed -in
by the guest. Other information about the restaurant, such as directions to the place,
parking, active promotion and discounts are also available online, instead of depending on
the host or hostess for details.
It also provides up to date "real-time" information on availability at the push of a

button. When a reservation is recorded the availability is automatically altered. Displays a
suitable screen to input customer information and requests.
A computer system may have a "history" of any guest who has used the
establishment previously. It can store information such as preferred room type, a record of
the request, date of the last stay, even the amount spent previously
Ways Reservations May Be Received

Reservations can be received by an establishment in many ways depending on
where they are, what they are offering, and what technologies they have available.
1. Over the telephone

2. In-person
3. Mail
4. Email
5. Facsimile (fax)
6. Internet
6. Third-party reservations
7. Central reservation service
8. Same chain referral
How to Take Table Reservations
Before taking a reservation, make sure you know the answers to the questions which are
likely to be asked. The following are tips and some possible questions in taking
reservations.
Tips in Taking Table Reservations
1. Answer inquiries promptly, clearly, and as accurately as possible.

2. Ask pertinent questions to complete the details of the reservation.
3. Take note of specials, and changes in the menu and make sure to inform guest
about it.
4. Gather all pertinent information on the reservation from the guest politely and
efficiently.
5. Accurately record reservation data on forms and based on established standards.
6. Confirm customer reservations before their arrival.
7. Impart additional information to the guest such as food establishment, parking
conditions, and directions to the establishment.
8. Always be calm and polite when speaking to the guests.
9. Avoid double booking.
Possible Questions of Customers When Taking Table Reservations
1. What kind of cuisine do you offer? (E.g., French, Italian, Cantonese, and
Modern Australian).
2. What style of menu do you offer? (Á la Carte or Table d ‘hotel) 3. Do you
accept credit cards? If yes, which credit card do you take?
4. Can we bring in other food and drinks bought from outside?
5. Is there a corkage for food and drinks bought from outside? If yes, please how
much?
6. What time do you start serving? For lunch? For dinner?
7. Do you accommodate children?
8. Do you cater to persons with disabilities?
9. Are all rooms air-conditioned?
10. Do you have parking facilities?
11. Do you cater to specific functions?
12. Do you have a smoking area?
13. How do we get there? What is the nearest landmark?
Telephone Ethics
The telephone plays an important role in times of reservation on the phone. Perfect
telephone handling ensures efficiency of the reservation agent which at the same time
upholds the standard. Telephone ethics isa set of moral principles used when handling
telephone.
Let us look at the tips that will help you communicate better over the phone:
1. Greeting
2. Take permission and be polite
3. Identify self and the organization
4. Clarity –do not use broken phrases. Always use a clear, &simple language.
5. Purpose of the call –think through exactly what you plan to say and practice before
you place the call. Jotting down the items you want to discuss.
6. Know your timeline and keep it short.
7. Avoid fillers and keep it interesting –filler words like “um and uh ”must be avoided
during telephone conversations.
8. Smile through the phone –keep a “smile in your voice”.
9. Find some quiet place –clearly without background noise.
10. Summarize, paraphrase and close –always end the call with a pleasantly.
LEARNING COMPETENCY:
LO 1.1 Take Table Reservations. (TLE_HEFBS9-12AS-Ia-b-1)
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the reservations
1.3 Record reservation data on forms accurately based on establishment’s standards
1.4 Repeat and confirm details of the reservations with the customer
1.5 Provide additional information about the food service establishments
Activity 1What Do You Already Know?
Instructions: True or False: Write TRUE if the statement is correct, and FALSE if it is
incorrect.
1. Reservation is advanced bookings by customers to hold a table.
2. An advantage of taking reservations is that you know exactly the several people,
you need to feed at a specific or given time.
3. Counter service is a deal for diners who go for fast service since they
have very limited time to eat.
4. Every food service establishment accept reservations.
5. Cafeteria service refers to pre-packed food displayed in a counter.
6. A ‘no show’ upon reservation increases revenue.
7. Credit cards are used to guarantee table reservations.
8. Call-ahead seating happens when customers arrive.
9. A waiting list holding a table.
10. Having a designated person responsible for taking reservations
decreases the chances of a table being “double-booked”.
11. Table setting refers to the process of setting a table with tableware.
12. Dinner plates and soup bowls are an example of silverware.
13. Silverware is set about 2 inches from the edge of the table.
14. Set knives are placed to the left of the dinner fork.
15. Coffee spoons are placed to the right of the knives.
16. Appropriate linen should be used according to the size of the table.
17. A cover is one place setting, which means the space required on a table
for laying cutlery, crockery, and glassware for one person.
18. Forks are placed on the left-hand side of the plate.
19. The cutting edge of knives should be faced to the left.
20. Water goblet should be kept to the right of the cover, and at the tip of the
knife.
Activity 2 Multiple Choice
Instructions: Read and analyze each statement carefully. Choose the letter that is best fitted
in each statement. Write your answer/s in your notebook.
1. What type of an advance arrangement is made to book a table in a certain restaurant?

A. Table Setting B. Dining Reservation C. Table Setup D. Fast Food
2. Which type of reservation system depends on the person designated, usually a host
or hostess in answering the phone, record the details of the said reservation, and taking
their credit card information as a guarantee?
A. Online Reservation System C. Reservation System
B. Manual Reservation D. Web Reservation
3. Which one is NOT an acceptable restaurant telephone etiquette?

A. Always identify yourself at the beginning of all calls
B. Be sensitive to the tone of your voice
C. Allow interruptions to occur during a conversation
D. Always speak into the telephone receiver with an even and low tone of voice.
4. Which choice best describes the given statement “Making sure that the caller is pleased
with the result and that everything you promised is delivered”?
A. Following up the call
B. Thanking the caller
C. Asking a question about everything
D. Answering the call with greetings professionally
5. Which material should be utilized by a reservation officer to know the product

information offered when initiating the manual reservations?
A. Manual Charts B. Calendars C. Diary D. Brochures
6. What type of food-service system is the most commonly used system in Different
food establishments?
A. Conventional Food Service System
B. Centralized (Commissary) Food Service System
C. Ready – Prepared Food Service System
D. Assembly – Food Service System
7. The food is produced onsite; it is usually chilled or frozen then reheated and served to
customers on-site and readily available to the customers. It is usually used by hospitals
and prisons.
A. Ready- Prepared Food Service System
B. Conventional Food Service System
C. Assembly- Serve Food Service System
D. Centralized (Commissary) Food Service System
8. Which of the following sequence is correct for table skirting?
I. Decide on what design you are going to do that fits the occasion.
II. Fold the skirting cloth to the center to get the middle.
III. Measure equal distances for folds and pin down making sure that the skirting is securely
fastened on the tablecloth.
IV. Skirt the table using and combination of pleats.
V. Lay the top cloth and fastened with thumbtacks at the edge of the table. VI. Pull the cloth
adequately to straighten and smoothen the surface tacking it firmly on the table.
VII. Get the center in front of the table.
VIII. Start fastening the cloth push a pin down to secure it on the edge of the table.
IX. Prepare the needed materials.
A. I – II – III – IV – V – VI – VII – VIII – IX
B. I – IX – V – VI – VII – VIII –II- III – IV
C. IX – I – V – VI – VII – II – VIII – III – IV D. IX – I – VI – V – VII – VIII – II – IV – III
9. What is the purpose of checking the contrast as well as the color between table
appointment and centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointments D. Signifies the mode
and motif of the occasion
10. Which of the following is considered to be the primary importance of proper table setting?
A. Affects the mood of the meal and the diner’s enjoyment which can even
affect their digestion
B. Saves space on the table and makes the serving more efficient
C. Serves as a guide for the server to identify the next course
D. Makes the guest feel extra special and promotes correct table etiquette
Activity 3 Take Reservations
Instruction: Make a simple script for telephone table reservation. Below are given
information that will serve as a guide in making a script.
a. Total number of guests: A family of 10 composed of 7 adults and 3 children.

b. Purpose: Dinner Reservation
c. Condition: First time to try the restaurant 1 adult vegetarian. No smoking area
Performance of the learners will be rated using this rubric:
Description
Score
Demonstration of outstanding communication skills in taking phone calls when taking 5
reservations and observe all the six skills with much confidence.
Demonstration outstanding communication skills in taking phone calls when taking 4
reservations and observe 4 to 5 skills with confidence.
reservations and observe 3 skills with confidence
reservations and observe 1 to 2 skills without confidence.
Did not demonstrate any skill in making reservation. 1
References:
Technical Vocational Livelihood Home Economics. Food and Beverage Services, pp.6-
20
http:/restaurantstafftraining.blogspot.com/2010/03/taking-reservation-andanswering-
phone.html.
Answer key:
Prepared by:
ANGELITA G. HIPOLITO
Angeles City Senior High School
Teacher III
Name of Learner: _ Grade Level:
Section:_ Date: __
Week 2
Learning Outcome 2: Prepare Service Stations and Equipment
Preparing Service Station and Equipment/Utensils and Supplies
Dinnerware
This is usually used in serving main courses, salads, bread, and other
specialized hot and cold desserts.
1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9 inches in diameter. It comes in round
and oval shapes that are used to hold several portions of food.
2. Place plate/Show plate/Charger – a 12’’ plate, used as an under liner for formal
sit-down dinners and not used to serve neither food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main course.
4. Fishplate –an 8-9’’ plate.
5. Luncheon or Breakfast plate – a 9’’ plate used for multiple purposes, like
informal daily dining, breakfast, or under plate for soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad, or
dessert. Usually, this goes with an under-liner plate.
7. Salad plate –a 7-8’’ plate intended for serving salads, desserts, or may be used as
under -liner for stemmed beverages ware, cereal or soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving bread, molded salads, rice, or
desserts.
9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice. Sometimes
for salads with dipping sauce or dressing.
Flatware
This is usually used in the process of having a meal, getting the food
from the chinaware, or dinnerware. Others are used in serving food and cutting
the food.
1. Serving spoon and fork –for serving main dish and vegetables.
2. Butter Spreader –a small broad spatula-like knife, used to spread butter and
marmalades. It is approximately 5 to 6 inches long with a rounded or slightly wide
tip.
3. Soup ladle –for soup from a soup tureen.
4. Sauce spoon –a wide, shallow spoon used for sauces and lifting foods out of
casseroles.
5. Snail tongs or Escargot –for holding in the shell so the snail fork can
extract them.
6. Pastry tongs –for picking up and serving pastries.
7. Dinner spoon –for the main course; this is commonly used to consume rice in
Asian countries like the Philippines.
8. Dinner knife –a table knife with a straight serrated cutting edge that is
broad with a rounded tip, used for entrées. It is used to cut and push food
and is laid on the table at all meats, except when the soup is served.
9. Soup Spoon –it is a large or rounded bowl, used mainly for soup.
10. Teaspoon –the average teaspoon measure approximately 5 ½ to 6 ¼
inches in length; is used only for informal dining to stir hot beverages
(coffee) and eat solid food.
11. Dessert spoon and fork –an elongated oval spoon used for dessert.
12. Demitasse spoon –half the size of the regular teaspoon, used together
with demitasse cup for after - dinner coffee or hot chocolate, at an average length
of 3 to 4 inches.
13. Fish knife –a pointed hook-like tip used for a fish appetizers like smoked
Salmon, pates, and deboning fish.
14. Fork –used for fish and sometimes seafood dishes; is approximately 7 ¼–
7¾ inches in length.
15. Steak knife –a serrated cutting edge with a pointed tip used for steaks. It
Is approximately 8 ¼ to 9 inches long.
16. Salad knife – for a salad like a chef’s salad and Caesar’s salad.
Glassware
This is usually used in beverages/drinks or any liquids. It is also used in non-
alcoholic and alcoholic drinks. There is a specific glass intended for any beverages, for
example, the white wine glass is for white wine.
1. White wine glass –for serving white wines in general. It is generally

Narrow but not as narrow as champagne flute, with somewhat straight or
tulip-shaped sides, allowing the chilled wine to retain its temperature. It has a
smaller mouth to prolong the coolness of chilled wine.
2. Red Wine Glass –also burgundy glass, for serving red wine in general,
specifically Burgundy, Pinot Noir, and Merlot. It is characterized by its rounder;
the mouth is wider which gives the wine a chance to breathe.
3. Whiskey sour glass –for whiskey sour drinks, rum, or brandy sours.
4. Brandy snifter –for brandy, cognac, Armagnac, and fine champagne
(Remy Martin) to capture its aroma.
5. Collins’s glass –it is usually used for long drinks, fizzes, and fresh fruit
Juices like fruit punch, Tom Collins, Singapore Sling, and Tequila Sunrise.
6. Margarita Glass –for champagne cocktails. It has a curve between the
Mouth and the stem.
7. Lowball glass/Rock glass/Old fashioned glass –is a short tumbler used for
serving liquor “on the rock”, meaning over ice, or cocktails having few ingredients.
It is named after the Old-Fashioned cocktail, White Russian that is traditionally
served in such glass.
8. Champagne flute –for serving champagnes or sparkling wines. It is
characterized by a long stem with a tall, narrow bowl on top; the shape keeps the
sparkling wine attractive and inviting during its consumption.
9. Cocktail/Martini glass –for Martini, Manhattan, Rob Roy, Grasshopper,

Pink Gin, Gin Sling, Rusty Nail, Gibson, and Negroni. It has a cone-shaped bowl
on a stem above a flat base used to serve the cocktail.
10. High ball glass –It is a glass tumbler that holds the same volume of liquid
Collins glass but stouter in shape and is used to serve highball cocktails
(spirits mixed with water, tonic, soda, and ginger ale) and other mixed drinks like
juices and soft drinks.
11. Pilsner glass –it is used to serve various types of light beers but is intended for
pilsner; made to showcase the color, clarity and to maintain a nice head for the
pilsner.
12. Water goblet–used for serving water.
Other Specialized Utensils

This utensil also aids the process of serving food to the guests. It may be
directed to the guests' needs or the waiter’s or server’s tool.
1. Pasta server –used for serving pasta like spaghetti and noodles.
2. Cup and saucer –a hollow bowl that supports a cup, it is used to serve
coffee or tea.
3. Bouillon cup –made for serving broth-based soups (or bouillon). The
bowl of the cup is narrower and deeper than that of the cream soup bowl,
the purpose is to better retain the heat of the bouillon by limiting the
surface area exposed to the cooler air.
4. Silver food cover/Dome/Cloche –a cover for a dish easily removed
when it is about to serve.
5. Water pitcher –commonly used for serving service water.
6. Ice bucket –a basic bar tool commonly used for serving ice cubes.
However, it is used as a stand or container for white wine in restaurant
service on a bed of ice water to keep it under chilled temperature.
Furniture
This is usually made of wood or a combination of other materials. This is very important
in the dining areas for the customers to feel comfortable for dining.
1. Tables
2. Chairs
3. Other furniture –include flambé trolley, used by restaurants with table side
preparation. In French Service or captain, prepares dishes in the cart, it is
positioned beside the guests' table.
Table Service Utensils, Linens, and other Restaurant Supplies
These materials are used to cover the table to look more elegant and gives beauty in
the table set up. Table skirting also may be used, usually in a buffet style of table
service. Therefore, the tablecloth is very important in setting up the table.
➢ Tablecloth –it is used to cover the dining table and it should be large enough to
cover the top as well as the portion of the legs of the table.
➢ Table Napkin –a piece of cloth used to wipe lips or finger or to protect
our cloth.
➢ Top Cloth –this is designed to be laid over the tablecloth to protect it from
spillage and provide it a longer life.
➢ Other Items and Supplies –salt and pepper shaker, toothpick holder, bill
folder, tent cards, table runners, candle holder, flower vase, trays, menu
cards/book, highchair
Pick up and Cleaning of Equipment and Supplies

➢ Have a list of items to be picked and to be installed at the service station to
make sure nothing is left out.
➢ Bring the requested items in a trolley or bus pan. Follow the guidelines as
follows:
➢ Chinaware–must be piled by tens to avoid accidental breakage. Glassware–
must be in glass racks.
➢ Flatware–must be put in flatware rack or utility box container by type.
➢ If plates are to be carried by hand, do it in a way that they are secured in both
hands.
➢ Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.
Cleaning, Wiping and Polishing Tableware

➢ Prepare a clean and dry wiping cloth. Make sure that one’s intended for wiping
utensils/service equipment are separated from those used in wiping hands and
wiping tables.
➢ Dry flatware and chinaware using a clean, dry cloth. Do not dry them in electric
fan as the air that circulates maybe carrying dust and dirt.
➢ Wipe/polish Chinaware and glassware on the following step.
➢ Use a sizable polishing cloth, thoroughly wipe and polish all surfaces of
plates and glassware.
➢ Wipe the rim and make sure that all surfaces are thoroughly dry. Do not
➢ leave finger marks on it.
➢ Turn to the back of the plates and wipe dry the back surface.
➢ For glassware bring the wiping cloth into inside surfaces of the glass and wipe
thoroughly.
➢ Wipe the rim and the base. Hands should not leave finger marks on the
glassware.
➢ Place the cutleries inside the wiping cloth and thoroughly wipe the handle, the
blades of the knife, and the mouth of the spoon and the tines of the fork.
Sanitation Measures During Mis-en-place and Set-Up
➢ Only clean and sanitized glasses, cutleries, chinaware, and other service
equipment shall be set -up and to be used for service.
➢ Equipment should not be exposed to contamination. Keep them in close
drawers or cabinets.
➢ All service equipment must be air dried to protect them from watermarks. All
glassware, chinaware, and cutleries should be completely dry before placing
them in the service station.
➢ When setting cutleries, carry them to the table in a tray or plate underlined with
a tablecloth to avoid direct hand contact.
➢ Never place cutleries directly on tables or counters. Use tablecloth to cover the
table.
➢ Have bowls underlined with an appropriate plate and never to be set-up or serve
with a finger touching them.
➢ Never set-up or return to the station any cutlery that has fallen on the floor.
➢ Always wash wares within 30 minutes after use.
➢ Handle glasses and dinnerware properly, not touching the sensitive surfaces
used for eating.
Preparing the Service Station and Stocking the Sideboard
To maximize the flow of service, it is advisable to install a service cabinet or sideboard

(wait station) in the restaurant. The shelves must be covered to prevent dust and dirt to
get into tableware. Items placed on the sideboard must be checked daily for cleanliness
and condition. Each item should be clean, free of spots and smudges, without chips or
damage. Any chipped ware must be removed from the service station.
Tent Cards – also known as Table Tents, are triangular table displays. They are folded
in a way that is readable from both sides of the display. Its primary purpose is to show
the menu or the specialty of the day. They can also be used to advertise products and
services or promote discounts. Hostesses use them on the dining table as place cards.
They maybe color- coordinated for the event and may contain designs or photos. Table
tents may also be engraved by the printer or made on a color copier. They maybe
embellished with ribbon, glitter, silk flowers beads, or pearls.
LO. 2 Prepare Service Station (TLE_HEFBS9-12AS-Ic-d-2)
1.1 Stock supplies necessary for service

2.2 Clean, wipe and put tableware and dining room equipment in their proper places
2.3 Check the cleanliness and condition of all tables, tableware and dining room
equipment
2.4 Fill water pitchers and ice buckets
2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and tops
of the bottles
2.6 Promote special tent cards and similar special displays
2.7 Check equipment and prepare for service
2.8 Apply food hygiene and Occupational Health & Safety measures
Activity 1 Enumeration
Instructions: Provide what is asked. Write your answers in your activity notebook.
At least five (5) examples each of the following categories:

1. Dinnerware 5. Linen
2. Flatware 6. Supplies
3. Glassware 7. Causes of Breakage
4. Furniture
Activity 2 Multiple choice

Instructions: Encircle the letter of the correct answer
1. A knife with either straight or serrated blade with a broad and

rounded tip used for luncheons and dinners.
a) Dinner knife c.) Steak knife
b) Fish knife d.) Butter knife
2. A knife with a serrated blade and a pointed tip used for steak
3. A knife with a broad blade, which is used when fish is served
4. It is a small bunt knife used for butter.

5. A small broad spatula, bigger than the spreader used for serving butter.
a) Dinner knife c.) Butter server
Activity 3 Song composition

Instructions:
Make a song on how to do mise en place. You may adapt a melody of any popular
song but change the lyrics. Use the following guide below to make your lyrics. Write
your outputs on 1 short bond paper. Below are the suggested content of the song.
1. Stack service or waiter’s station with supplies necessary for service

2. Clean, wipe and put all tableware and dining room equipment in their proper
places.
3. Put special tent cards and special displays for promotion.
4. Check the cleanliness and condition of all tables, tableware. And dining
room equipment.
5. Fill water pitchers and ice buckets.
6. Turn on and ready electrical appliances or equipment like coffee pots,
teapots, plate warmers, etc. in the dining area.
7. Refill condiments and sauce bottles and wipe, clean and dry necks and tops
of bottles.
Scoring rubric performance

Description Score
Performed all the seven skills independently accurately and correctly 5
Performed all the 5 to 6 skills independently accurately and correctly 4
Did not perform any skill at all. 1
References:
https://www.google.com/search?sxsrf=ALeKk00uyXDWAlcWZZqE7jcKim6hy6_WBQ%
3A
1598154341513&ei=ZeZBXfzHpHa0gSD7qLICA&q=prepare+service+station&oq=prep
are
+service+station&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgIIADIGCAAQFhAeOgcIIx
Dq
AhAnOgcILhDqAhAnOgQIIxAnOgQIABBDOgUIABCRAjoECC4QQzoFCAAQsQM6BQg
uE LEDOggIABCxAxCDAToMCAAQsQMQQxBGEPkBOgcIABCxAxBD
Answer key:
Prepared by:
Teacher III
Name of Learner: Grade Level:
Section DATE:
Week 3
Learning Outcome 3: Set-Up Tables in the Dining Area
Setting up all the table implements/appointments to be used in the restaurant is

very important. Proper location and principles in setting up must be considered to
emphasize its usefulness and ease of dining in the restaurant.
Rules in Laying Covers/ Table Set-Up
General Rules for Table Setting
1. Before setting the table, ensure that the chairs and tables are in their best
condition and correct positions, the tabletop should be clean and that the table is
level and not wobbly.
2. Always consider the convenience and comfort of the guest in placing the table
appointment.
3. Be creative and artistic in setting the table but make sure it will not contradict the
principles in table setting and be careful not to overcrowd the table.
4. For a formal setting, the table on which a tablecloth is to be spread should be first
covered with silence or base cloth (Damask), for the following reasons: • to protect
the diner's wrists and elbows from the table’s sharp edges
• to keep the tablecloth firmly in place;
• to protect the surface of the table and prevent the rattling of crockery and
cutlery, and;
• to absorb moisture in case of liquid spills on the table.
5. Carry equipment to the table on clean trays or service plate, handling dinnerware
by the edge without touching the surface, glassware by the stems or base, and
flatware by the handles.
6. Sanitize, check and set aside damaged and soiled table appointments. Crockery
and cutlery should be spotlessly clean, and the glassware should be well-
polished. Chipped or cracked equipment should not be used.
7. The establishment monogram/logo should be visible to the guest.
8. Each cover should be well-balanced, and it should observe ideal space for a
cover, the opposite side should be exactly similar, to give a well-balanced look.
Dinnerware
1. Chargers or dinner plates should be placed on the table first at the center of the
place setting.
2. Bread and butter plates are placed left of the cover, directly above the tines of the
dinner fork.
3. Do not place items such as coffee cups, teacups, and/or dessert plates on the
table if it crowds your guests. It is appropriate to bring those items to the table
after the main course has been cleared and the dessert is served.
4. For dessert --- dessert plates and coffee/teacups will be set out after dinner. If a
fork is to be used with dessert, this will be placed on the dessert plate. A dessert
spoon should have already been set above the dinner plate
Beverage Ware/Glassware
1. Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the
dinner knife.
2. Wine glasses are placed to the right of the water glass either in a straight line or in
a triangular fashion. 3. No more than 3 glasses are allowed on the table at one time, in
exception for table d’ hote or pre-set menu. Additional glasses may be placed after the
used ones are removed.
Table Accessories
1. Sugar bowls and salt and pepper shakers are generally placed in the center of
small tables. But when the table is large, several sets are needed.
2. Cruet sets, a butter dish, an ashtray, meal accompaniments, and a bud vase
should be placed in between the covers at the center of the table.
3. Coffee/tea must go with sugar and milk/creamer.
4. Salt and pepper shakers are placed adjacent to the centerpiece.
5. Ashtrays are placed at the center of the table.
Flatware
1. Flat wares are to be placed in order of use. In other words, the diner will start at
the end and work his way in. The first course will use silverware farthest from the
dinner plate, while the last course will utilize the silverware closest.
2. Handle flatware (cutlery) without touching the eating surface perpendicular to the
table and 1 inch from the edge of the table so that handles are lined up and should
be arranged according to the courses.
3. No more than three of any flat wares are ever placed on the table, except when an
oyster fork is used in addition to three other forks. If more than three courses are
served before dessert, then the utensil for the fourth course is brought in with the
food; likewise, the salad fork and knife may be brought in when the salad course is
served. o Forks are placed to the left of the cover with the tines pointing up. o •
Knives are placed to the right of the dinner plate with the cutting edge of the blade
toward the plate. Technically, one should only use a knife if one is cutting meat;
however, up to three knives can be placed on the table, in order of use.
o Spoons are laid with bowls up at the right of the cover.
o Dinner knives and forks are laid about 11-13 inches apart, so that the dinner
plate may be easily placed between them. o • Oyster and cocktail forks are
placed at the extreme right of the cover, after the spoons. o • Dessert
flatware’s are not normally on the table unless the number of flatware is small,
in which case, they are placed at the top of the cover with the handle of the
dessert spoon towards the right of the cover and handle of the dessert fork
towards the left of the cover. o • Butter spreader may be placed across the top
edge of the bread and butter plate in a parallel line with the table or across the
right side of the bread and butter placed perpendicular to the table edge.
o Coffee spoons should be placed on the saucer. Coffee/tea mugs are not used
for a formal dinner.
The placement of utensils is guided by the menu, the idea is that when laying, the utensils
place it in an "inside-out” order. Most of the time, complete meal courses follow this meal
pattern.
1. Appetizer, Starter or Hors d'oeuvre

2. Soup
3. Salad
4. Entrée/ Main Course
5. Dessert
Type of Place Setting
1. À la Carte Setting/Basic Place Setting – an à la carte is the term used for a menu
that has individually priced dishes. These dishes are divided into entrée, salads,
main course, and desserts.
This type of place setting usually consists of the following table appointments:
o Dinner Knife
o Table Napkin
o Dinner Fork
o Water Goblet
o Show Plate
Additionally, à la carte set-up is commonly used by most restaurants for the following
reasons:
• this is appropriate for most occasions.
• basic place settings generally have fewer utensils.
• sometimes the cup and saucer are placed on the right side of the spoon,
about four inches from the edge of the table, and.
• often, in less formal settings, the napkin and/or cutlery may be held
together in a single bundle by a napkin ring.
2. Table d' Hote Place Setting – a table d' hote menu is a type of menu that has a set
price for several courses that means ---- “table of the host”. Usually, all courses are
included in the price and must be paid by the guest even if they don’t eat every part
of the meal.
Typically, the menu may have two to four choices of an entrée, two to four choices
of the main course, and two choices of dessert.
Informal table set-up Formal table set-up
Usually, fewer utensils and serving dishes will appear on the table for informal table
settings. Generally, informal table settings will be identified and adjusted depending on the
type of meal that will be served. Most of the time, informal table settings will often be used
in casual restaurants and private gatherings. Formal table settings are set for multiple
courses both in private homes and restaurants. The basic rule for a formal table is for
everything to be geometrically spaced: the centerpiece at the exact center; the place
settings at equal distances; and the utensils are balanced.
Styles of Table Set-Up
1. American Style of Table Set-up (also called Plated Service) A formal American
style place setting retains the familiar fork on the left, knife on the right positions common
to the most dinner table.
Different types of an American style of table set-up are as follows depending on the
mealtime:
1. American Breakfast Set-up (as food is served)
2. American Lunch Set-up (as food is served)
3. American Dinner Set-up (as food is served)
2. French Style of Table Set-up (also called Gueridon Service)

Partially prepared foods are finished cooking on a rechaud (small portable stove)
that is on a gueridon (moveable service trolley). The chef de rang (senior waiter)
finishes the preparation of the pre-prepared food near the guest's table and
individually plates the finished foods, then the commis de rang (lowest ranking
waiter) serves the food to guests from the left-hand side of the guest.
3. Russian Style of Table Set-up (also called Platter Service)

Russian style table settings are formal settings used for banquets, formal dinner
events, and any fine dining restaurants. The table setting is distinctive and
appealing whereas the dinnerware, glassware, and flatware are placed precisely
on the table.
A cover consists of the following table appointments: table napkin, salad fork, fish fork,
dinner fork, charger, dinner plate, salad plate, under-liner, soup bowl, dinner knife, fish
knife, salad knife, soup spoon, escargot, cup and saucer, teaspoon, white wine glass,
red wine glass, water goblet, champagne flute, dessert fork, dessert spoon, bread and
butter plate, bread and butter knife, cruet set and a flower vase.
Standards of Table Setting
1. Completeness All needed utensils: dinnerware, glasses, and other equipment

are set on the table before serving orders.
o Required condiments are set up before serving.
o Client requirements as stated in the event order are available properly installed
before the start of the function.
o If pre-setup is made, additional cutleries are completed before service.
2. Cleanliness and Condition of Equipment o All pre-set equipment must be
immaculately clean, sanitized with sanitizing detergent, wiped dry, and free of
spots or watermarks.
o No wobbly tables or chairs.
o No chipped/stained glasses and plates or damaged tines of cutleries.
o Linen is fresh, no foul odor clean, without spots or stains and not wrinkled
3. Balance and Uniformity
o There is even spacing between chairs and covers.
o Cutleries are spaced at least one inch from the edge.
o The same equipment is set-up for the same order.
o Cutleries are aligned properly, with the same distance from the edge.
4. Order
o All service equipment is placed on the appropriate side of the cover.
o The cutleries are arranged in proper sequence following the order by which
they will be served.
o Fork and side dishes are on the left side.
o Folded paper napkin (if used) on the left side under the fork.
o Water glass is placed on the right side, about an inch on top of the dinner knife.
o The glasses, cups, saucer, spoons, knife, and cocktail fork are on the right side.
o Required condiments as well as flower vase are placed at the center of the table.
5. Eye Appeal
o Whole set up looks presentable.

o Presidential and buffet
tables are skirted for banquet functions.
o Appropriate color combinations are used.
o No eyesore is seen in the dining area.
o The appropriate centerpiece and other decors are provided for.
6. Timeliness
Basic Style of Table Napkin Folds
1. Banana Napkin Fold

1. Lay the napkin face-down in and fold the napkin in half and position the open
end towards you.
2. Fold the near – left corner diagonally, resting it so that it lays right next to the
previous fold. Do the same on the other side.
3. Flip the napkin over and turn it so it points to the far – left and to the near –
right. Fold the bottom half of the napkin up and away from you, laying it so the
far edges run on top of one other. Reach underneath the napkin and pull out
the flap on the right, making the near side come to two points as seen in the
picture.
4. Gently roll the left half of the left triangle over and tuck its end underneath the
right triangle. Fold the right – triangle to the left, tucking its end into the other
triangle.
5. Open the hat and press the material inside down to fill it up.
2. Birds of Paradise Napkin Fold

1. Lay the napkin face – down and fold the napkin in half and orient the open end
towards you and fold the napkin in quarters.
2. Fold the napkin in half diagonally, creating a triangle. Orient the triangle so the
open tip is facing away from you.
3. Fold the right corner diagonally towards you – laying it down along the center –
line of the triangle, making a new tip pointing towards you. iron can make this
important fold a whole lot easier. Do the same with the left corner, fold it
diagonally toward you and press it down next to the previous fold. Now you have a
diamond.
4. Fold the two "wings" and fold the triangle in half by bringing the center seam
towards you and allowing the ends to fall.
5. While holding the base firmly to keep your folds together, pull up the four 'flaps'
created by the napkin's corners.
3. Pyramid Napkin Fold

1. Lay the napkin face down in front of you and fold the napkin in half to form a
triangle with the open ends point away from you.
2. Fold the left end up to meet the far corner, ensuring the edge of this new fold lays
on the centerline as shown and repeat the last step with the left side,
3. folding the left tip up to the far corner, creating a diamond shape with a seam
running down the center.
4. Fold the napkin in half by bringing the endpoint of the diamond to the back to
create a triangle with two open folds in front.
5. Fold the napkin along the center seam and you have a neat, sturdy pyramid. If
your napkin won't stand neatly then you may need a little starch.
4.Candle Napkin Folding

1. Lay the napkin face down in front of you and fold the napkin in half
to form a triangle with the open ends point away from you.
2. Fold the long side up just about an inch. Press this fold down well.
3. Starting at either end, tightly roll the napkin into a cylinder. Take care to roll
it straight so it will stand solidly.
4. Tuck the end of the roll into the base on the backside and stand it up.
5. Bishop Hat Napkin Fold

1. Lay the napkin face – down in front of you.
2. Fold the napkin in half to form a triangle with the open ends points away
from you.
3. Fold the right-corner up so that the point rests directly on top of the middle-
corner.
4. The edge of this new flap should lay on the centerline of the napkin.
5. Repeat step four on the other side, bringing the left-most corner up to meet
the middle-corner, creating a diamond shape.
6. Flip the napkin over.
7. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
8. Curl the left and right sides of the napkin up so they meet in the middle and
tuck one into the other.
6. Crown Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half to form a
triangle with the open ends points away from you.
2. Fold the left – corner up so that the point rests directly on top of the middle
corner. The edge of this new flap should lay on the centerline of the napkin
and repeat step four on the other side, bringing the left – most corner up to
meet the middle – corner, creating a diamond shape.
3. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
4. Fold the smaller triangle down so the point rests on the near edge of the
napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the middle and
tuck one into the other.
7. Fan in the Goblet Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half and orient
the open end towards you.
2. Begin accordion folding from the bottom, all the way up to the top. Make each
fold about 3/4" - 1" wide. Fold the pleated napkin in half.
3. Insert the napkin into the goblet, folding the first inch or so under (as shown) to
keep pleats secure.
4. Unfold the pleats and shape into a fan. Interlock the two center pleats if needed
to keep the fan intact.
8. Rosebud Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half diagonally.
Orient the napkin so the open-end points away from you.
2. Fold the far-right corner up diagonally so that the point rests on top of the far
corner. The edge of this new flap should lay right on the centerline.
3. Repeat step two on the other side, bringing the left-most corner up to meet the
far corner, creating a diamond shape. Flip the napkin over while keeping the
open end pointing away from you. Fold the bottom of the napkin up about 3/4’s
of the way as shown and press the fold down well.
4. Flip the napkin over. Curl both sites up so they meet in the middle and tuck one
into the other. Stand it up and straighten it out.
LO 3 Set-Up Tables in the Dining Area. (TLE_HEFBS9-12AS-Ie-f-3)
3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set up on the table
3.4 Fold properly and laid cloth napkins on the table appropriately according to napkins
folding style
3.5 Skirt properly buffet or display tables taking into account symmetry, balance and
harmony in size and design.
Activity 1 Identification
Directions: Based on the given image below, name at least5 table appointment in a
clockwise direction. Please write your answers on your activity notebook.
Activity 2 Multiple choice
Directions: Read and analyze each statement carefully. Choose the letter that is best
fitted in each statement. Write your answer/s in your notebook.
1. Should be kept to the right of the cover at the tip of the large knife.
a. Knives and soup spoon c. water goblet

b. Cutlery d. Napkins
2. Should always be laid from the inside to the outside of the cover since they are
always used from outside to inside.
b. Cutlery d. Napkins
3. It is the term used for a menu that has individually priced dishes. These dishes are
divided into entrée, salads, main course, and desserts.
b. Cutlery d. A la carte setting
4. Should be placed on the table first.
b. Charger/Show plate d. A la carte setting
5. A white cloth is preferred but not mandatory. It has to be laid properly.

a. Table linen c. water goblet
b.Charger/Show plate d. A la carte setting
Activity 3 Draw/ Illustrate

Directions: Choose one of the 3 styles of table set-up below and draw it on bond paper
then put labels.
1. American table set-up
2. French table set up
3. Russian table set up
Scoring rubric
Criteria (5) (4) (3) (2) (1)
Illustrated all Illustrated Illustrated Did not meet
the 5-6 parts in 4-3 parts in Illustrated any of the
Completion necessary the style the style 1-2 parts in requirements
parts in the chosen, chosen the style in the
style accurately correctly chosen chosen style
chosen, and correctly
accurately
and correctly
Shows great Shows Shows little Many No efforts in
Neatness efforts in efforts in efforts in erasures in neatness at
neatness, no neatness, neatness, the all
erasures only a few with several homework
erasures erasures
References:
https://www.google.com/search?sxsrf=ALeKk00uyXDWAlcWZZqE7jcKim6hy6_WBQ
%3A1598154341513&ei=ZeZBXfzHpHa0gSD7qLICA&q=prepare+service+station&o
q=prepare+service+station&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgIIADIGCAA
QFhAeOgcIIxDqAhAnOgcILhDqAhAnOgQIIxAnOgQIABBDOgUIABCRAjoECC4QQ
zoFCAAQsQM6BQguELEDOggIABCxAxCDAToMCAAQsQMQQxBGEPkBOgcIABC
xAxBD
Answer Keys:
Activity 1
1. Before setting the table, ensure that the chairs and tables are in their best
condition
2. and correct positions, the tabletop should be clean and that the table is level and
not wobbly.
3. Always consider the convenience and comfort of the guest in placing the table
appointment.
4. Be creative and artistic in setting the table but make sure it will not contradict the
principles in table setting and be careful not to overcrowd the table.
5. For formal setting, the table on which a tablecloth is to be spread should be first
covered with silence or base cloth (Damask), for the following reasons: • to protect
the diner's wrists
o and elbows from the table’s sharp edges;
o to keep the tablecloth firmly in place;
o to protect the surface of the table and prevent the rattling of crockery and
cutlery, and;
o to absorb moisture in case liquid spills on the table.
6. Carry equipment to the table on clean trays or service plate, handling dinnerware
by the edge without touching the surface, glassware by the stems or base and
flatware by the handles.
7. Sanitize, check and set aside damaged and soiled table appointments. Crockery
and cutlery should be spotlessly clean, and the glassware should be well-polished.
Chipped or cracked equipment should not be used.
8. The establishment monogram/logo should be visible to the guest.
9. Each cover should be well-balanced, and it should observe ideal space for a cover,
the opposite side should be exactly similar, so as to give a well-balanced look.
Activity 3
1. Water goblet
2. Cutlery
3. A la carte setting
4. Carger/show plate
5. Table linen
Prepared by:
Teacher III
Name of Learner:_ Grade Level:
Section: Date:
Week 4
Learning Outcome 4: Setting the Mood/Ambiance of the Dining
While delicious food and good quality customer service are crucial for return
business, the ambiance of a restaurant is also important. The style, decorations, and
sounds in the dining room will influence the mood of the customers and support the overall
restaurant design. Music, acoustics, seating, lighting flooring, and wall decorations should
all match the concept and encourage customer comfort and satisfaction.
Setting the Right Tone

The dining area should establish an emotional tone. Restaurants' designs will
depend on how the establishment wish their customers to feel. After a while, the “feel” of
the restaurant will be incorporated in the restaurant concept.
The following are the elements to consider in setting the restaurant ambiance:
• Lightning – Daylight or bright lightning is preferred for daytime meal service.

Subdued light is more appropriate for evening dining. Candlelight can be enhancing
the mood for evening dining but should not be used for daytime events.
• Views – Tables should be set to take the best advantage of the views from the
dining room.
• Music – Background music may be appropriate in establishing a mood.
• Décor- The décor should be consistent and create a harmonious atmosphere. Color
selection plays an important part in the dining experience. Some color s are warm
others are cold, some are romantic others are business-like.
Dining Room and Seating Layout

Every restaurant’s dining room should be unique. It may not seem obvious, but the layout
and organization of the dining room support the branding and subtly influences the
customer's spending. So be sure that the dining room and seating layouts are strategically
designed. Before designing the layout of the tables and seating, first, need to consider the
space limitations and decide how many separate dining spaces will create.
The floor plans for a restaurant or a function are dictated by the number of covers and the
style of the service to be offered.
A floor plan is prepared using a simple outline of the floor space of the dining area that
indicates the entrance and any other doorway or feature that could affect the placement of
guest’s tables and chairs.
Key points to consider when preparing a floor plan are:

1. To position the tables to allow for enough movement by guests and service staff.
2. To consider the placement of covers to avoid guests’ complaints of inappropriate
placement. For example: near the doorway, kitchen or toilets, behind pillars, or in
draughty areas.
3. To accommodate guests’ specific needs.
4. The plan is an effective guide in establishing the best use of the space and
in meeting guest’s specific requests for preferred tables.
Room Setup Styles
The following are examples of typical setups:

Auditorium or Lecture Style
Conference (Boardroom) Style
Banquet Style
U-Shaped
Classroom Style
Hallow Square
Restaurant Music
For an extended time, people have enjoyed combining food with music. Musicians
performed during dinner parties in Roman times, and minstrels entertained dining guests at
medieval banquets. Today musical accompaniment during meals is much more common,
and the music played more varied than ever before.
According to Giada Pezzini (2017), there are at least five good reasons why you
should have a well-thought music strategy in place:
1. Music creates the atmosphere – Music is a key element when it comes to setting
the mood. The right harmonies help keep the image of the restaurant consistent,
complementing branding and integrating with image and décor will help to feel the
intrusive presence of other diners and waiting staff.
2. Frequency and volume affect the taste of food – The music played on the
restaurant make the dishes taste more flavorful. Scientists have been studying the
effect of music on taste for years and found out that playing low-pitch sounds while
eating makes savory dishes taste better; conversely, high-pitch notes enhance
sweet flavors. Volume also plays a part: when the background noise is too loud, it
impairs our sense of taste-making food and drinks taste not quite as good.
3. Songs can make waiting more pleasant – According to scientific research, music
can make line up feel less stressful. Waiting guests don’t become as restless and
stressed if there are nice, soft tunes playing in the background.
4. Music tempo influences eating rhythms – Background music has been found to
powerfully affect people’s pace of eating and drinking: the quicker the tempo, the
faster people finish their order and leave.
5. Increase spending with the right beat – People use music as a powerful cue to
interpret a place – and smart restaurateurs can capitalize on that. For example,
research shows that restaurants playing classical or jazz music are automatically
perceived as high-class -and therefore more expensive- than restaurants playing
pop or rock songs.
Set up Decoration
Restaurant design sets the stage for a customer’s dining experience. A well-
decorated restaurant that speaks to the type of cuisine and intended atmosphere can make
all the difference in determining whether a patron will return to the same restaurant.
Things to consider for restaurant decoration:

• Restaurant Theme – A theme for restaurant décor is usually based on cuisine and
the style of the restaurant will also come into play.
• Paint walls and Accent walls – This will add interest to different sections of the
restaurant. A coat of paint can make all the difference in visually enhancing the
space. Combined with decorative accents such as window treatments, flooring
styles, and lighting. The choice of paint can help create the foundation for the
restaurant design.
• Furnish and Furniture – Restaurant with furniture that will maintain the restaurant's
formality, as well as style. If the restaurant is casual, vinyl booths and wooden tables
are standard. If the restaurant is more formal, its style and finish should be chosen
for their tables and chairs. Consider the table style as part of the overall design
aesthetic. Tablecloths can also add color to the space, additional accent tabletops,
such as paint, tablecloths, tile, and glass covers with inlaid designs.
• Hang Art – There are many ways to hang art to add interest to the walls. One option
is to feature images that are meaningful to the cuisine.
• Lighting Fixtures – Use lighting fixtures as an opportunity to set the space's
ambiance. Along with overhead lighting throughout, pendant lights over the tables,
wall candelabra, and even candle centerpieces can be effective lighting choices that
create a presence in the space.
Ventilation
Restaurant ventilation will help keep the air fresh, significantly contributing to the
overall cleanliness of an establishment. Maintaining proper restaurant ventilation is also
essential for the safe preparation and storage of food, health, and morale of employees and
the comfort of customers as well as food sanitation.
Improper ventilation can result in various restaurant problems such as, safety
violations, higher utility bills, decreased employee productivity, and even flaring tempers
from customers as well as employees. It can also result in loss of traffic due to unpleasant
odors or uncomfortable conditions.
Here are some things to look for in each area:
Dining Area
1. Is the dining area consistently a comfortable temperature?
2. Is the dining area free of strong or unpleasant cooking odors?
3. Is the air in the dining room clear?
Restrooms
1. Do the restrooms get overly cold or hot?
2. Is the restroom air free of unpleasant odors?
Lobby
1. Are waiting guests protected from air and temperature fluctuations?
Outdoor Dining Areas

1. Is the patio overly hot or cold?
2. Is kitchen exhaust air directed away from outdoor diners?
LEARNING COMPETENCY
LO 4. Set the Mood/ Ambiance of the Dining Area (TLE_HEFBS9-12AS-Ig-h-4)
4.1 Adjust light according to time of the day

4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and
convenience of the guest
4.3 Play appropriate music when applicable
4.4 Clean and dry floors/carpets
4.5 Adjust air conditions or cooling units for the comfort of the guest
4.6 Set up decorations according to theme or concept of the dining room
Directions:
Provide what is asked by the following questions and/or statements. Write your answers in
your activity notebook.
1. Write down the four (4) examples of room set-up styles.

2. What are the four (4) considerations when setting up decorations in an event?
Activity 2 Multiple Choice
Directions: Read and analyze each statement carefully. Choose the letter of the correct
answer in each statement. Write your answer/s in your notebook.
1. Restaurant with furniture that will maintain the restaurant's formality, as well as
style. If the restaurant is casual, vinyl booths and wooden tables are standard. If the
restaurant is more formal, its style and finish should be chosen for their tables and
chairs.
a. Hang Art c. Furnish and Fixture
b. Lighting Fixtures d. Paint walls and Accent Walls
2. Use lighting fixtures as an opportunity to set the space's ambiance. Along with
overhead lighting throughout, pendant lights over the tables, wall candelabra, and
even candle centerpieces can be effective lighting choices that create a presence in
the space.
3. There are many ways to hang art to add interest to the walls. One option is to
feature images that are meaningful to the cuisine.
4. A theme for restaurant decor is usually based on cuisine and the style of the
restaurant will also come into play.
a. Restaurant Theme c. Furnish and Fixture
5. This will add interest to different sections of the restaurant. A coat of paint can make
all the difference in visually enhancing the space.
a. Restaurant Theme c. Furnish and Fixture
Activity 3 Performance Task
Directions:
Analyze the given situation below. Provide what is asked to satisfy the set-up/layout
requirement of the dining area. Illustrate your answer in your activity notebook. Write down
a short description on the given theme “description”.
Situation:
Imagine that you are going to setup a dining area for a lunch birthday buffet good for 50
people. The event requirement is for baptismal celebration.
Event Theme Description:

a. Emotional tone c. Music
b. Lighting d. Decoration
RUBRIC FOR PERFORMANCE TASK EVALUATION
The students was able to: Score/Points

show an exemplary (strong) work illustration with complete 20%
details that is required for an exceptional event. He/she goes
beyond what is expected of him/her to complete the task.
show a good (acceptable) work illustration with 80-90% correct 15%
details. He/she does what is expected of him/her to complete
the task.
Show a satisfactory (almost there but acceptable) work 10%
illustration with 70-79% correct details. He/she does not
complete the task and with limited understanding.
show a week work illustration (the work was done but incorrect) 5%
He/she does not complete the task and/or has no understanding
on what to do.
References:
https://www.google.com/search?sxsrf=ALeKk00uyXDWAlcWZZqE7jcKim6hy6_WBQ%
3A15
98154341513&ei=ZeZBXfzHpHa0gSD7qLICA&q=prepare+service+station&oq=prepare
+ser
vice+station&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgIIADIGCAAQFhAeOgcIIxDqAh
AnO
gcILhDqAhAnOgQIIxAnOgQIABBDOgUIABCRAjoECC4QQzoFCAAQsQM6BQguELED
Ogg IABCxAxCDAToMCAAQsQMQQxBGEPkBOgcIABCxAxBD
Answer key:
Activity 1 Activity 2 Activity 5

1.)
1.Classroom Style 1. c 1. b
2. Auditorium style 2. b 2. b
3. Conference Boardroom) style 3. a 3. c
4. Banquet style 4. a 4. a
2.) 5. d 5. d
1. Paint wall and accent wall
2. Furnish and furniture
3. Hang art
4. Lighting fixtures
Prepared by:
Teacher III
Section:_ Date:
Week 5
Learning Outcome 1: Welcome and Greet Guests
Background Information:
The arrival of 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.
The person who welcomes or greets guest in the restaurant is called a

receptionist. They are also known as a host or hostess. A receptionist should be well
groomed and be present at the entrance of the dining room or restaurant. He or she
must greet the guest with enthusiasm and be respectful at all times because he or she
is the first contact of the guests. Whatever impression he or she gives will definitely set
the mood for the dining experience. A sincere greeting will put the customers at ease
and start the service on a positive attitude.
Key Concepts:
Points to remember in Welcoming Guests.
1. When guests arrive, open the door. Walk towards the guests, make pleasant eye
contact and welcome them with a pleasant greeting. Address them with the appropriate
greeting for the time of the day.
2. Use the guest's name when known. Try to call the guest by name: e.g., " Good
morning Ms. Josephine, how are you?" or Welcome to (Name of
restaurant) Mr./Ms. (Name of guest).’’
3. Be aware of the guests as they come into the dining room or restaurant. If you are
busy with another guest, acknowledge the new guest by making eye contact and
saying, "I will be right back with you," It is very important that the guests are
acknowledged right away to avoid embarrassment on the side of the customer. Also, by
recognizing them immediately, you have made 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
advance. If the guest has no reservation, ask how many are dining and ask their
preferred section in the dining room (e.g., smoking or non-smoking area, near the
window, corner table, among others) and also ask them to wait while you check on the
tables' availability. In case there is no available table, politely inform the guests and ask
them if they can wait for a while at the lounge. Be honest about the length of the waiting
time or period to avoid any bad impression from the guests. Explain to the guests that
there will be a table ready in a few minutes or that the tables are currently being cleared
and set. If you anticipate a long waiting time or period, you may offer complimentary
drinks and lead them to a place where they can wait comfortably. Once a table is
available, accompany them immediately to the table. Lead the guests towards the table.
6. Pull the chair out for the guest (ladies first). Then, endorse the guests to the captain
waiter.
7. The receptionist leaves the table once the captain waiter the waiter approaches the
guests’ table to offer the Before Dinner drinks.
Basic Phraseologies for Welcoming and Greeting Guests

As a beginner, before you can welcome and greet the guests correctly, here are the
basic phraseologies that you can follow:
First step: "Good morning/afternoon/evening, Sir/Ma'am or Mr. or Ms.
_ . Welcome to (name of the restaurant).
Second step: If they have made reservations, be sure that the table is prepared in
advance and say, "We have prepared a nice table for your party Mr./Ms.
"This way please". If none, say “How many are we expecting in the party, sir/ madam?"
This way please."
Third step: Guests are led to their table with palms open: "This way please"
Fourth step: Before the guest are seated, ask "Will this table be alright for you?"
Fifth step: Unfold the table napkin and call the waiter to take their order.
Remember the following scenario:
1. If the guest is a patron or a regular customer, welcome him back. You might say:
“Welcome back Mr./Ms. . We are glad to see you again, Ma'am/Sir.
2. If the outlet is full and there is 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?"
3. If the waiter is not yet available to attend to the guest, the receptionist shall tell the
guests: “The waiter will be with you in a short while".
4. In a banquet, when there is an excess in the expected number of guests and all
seats are occupied, say: I'm 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.
MOST ESSENTIAL LEARNING COMPETENCIES
LO 1. Welcome and Greet Guests TLE_HEFBS9- 12GO-IIa-b-1

1.1 Acknowledge guests as soon as they arrive
1.2 Greet guests with an appropriate welcome
1.3 Check details of reservations based on established standard policy
Activity 1: SEQUENCING
Directions: Arrange the proper order of the steps on how to process welcoming guest in
the restaurant. Write the numbers 1-5 on the blanks provided.
1. Will this table be alright for you?
2. May I suggest table for you? Smoking or Non-smoking area?
3. Good morning Mr. Guest
4. This way please
5. Welcome to our restaurant
Activity 2: FACT OR BLUFF

Direction: Write Fact if the statement about Welcoming guest is correct, else
write Bluff if it is wrong.
1. The receptionist or waiter must stay at the outlet entrance
2. Assisting guests creates a welcoming atmosphere.
3. Do not walk too fast when leading the guests to their table.
4. The person who welcomes or greets guest in the restaurant is called a
Chef.
5. If there is no available table tactfully inform the guests and advise them
to wait at the lounge.
Activity 3: Performance Test

Directions: Ask for the help or for the assistance from any members of your family, like
your father, mother, brother or sisters. Using your smart phone, create a video on
"Welcoming and Greeting the Guest” in the restaurant. After which, send the
accomplished video to your teacher.
Performance of the learners will be rated using this rubric

Assessment
Criteria Excellent Very Satisfact Needs Total
Satisfac ory Improve
(5 points)
tory ment
(2 points)
(3 (1 point)
points)
Guest are
acknowledge
d as soon as
they arrive.
Guest are
greeted with
an
appropriate
welcome.
Details of
reservations
are checked
based on the
established
standard
policy.
Reference:
Cristeta M. Arcos, Evangeline V. Yu and Jelly M. Flores, Technical Vocational
Livelihood Home Economics- Food & Beverage Services Manual. 2017
Prepared:
JADE L. DOMINGUEZ
Rafael L. Lazatin Memorial High School-SHS
Teacher - III
Answer key
Activity 1 Activity 2
1. - 5 1.Fact
2. - 3 2.Fact
3. - 1 3.Fact
4. - 4 4.Bluff
5. - 2 5.Fact
Section: Date: __
Week 6
Learning Outcome 2: Seat the Guests
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 guest who prefer smoking or non- smoking areas, to a guests with small
children and to a customers with special physical needs.
Key Concepts:
As a receptionist, you have to consider the following when assigning tables or seats
to customers:
1. First, accommodate the guests’ preferences like smoking or non- smoking area,
bar, garden and among others whenever possible to your restaurant. If not
possible, apologize and offer what is available.
2. Consider the expected number of guests in the table and assign them where
they have enough space to sit on.
3. For group with 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.
4. Special care must be given to persons with mobility difficulties. A guest that has
trouble walking (e.g., senior citizens or one who has a limp) should be a given a
seat as close to the hostess station as possible.
5. Ladies must always be seated first, 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.
6. As soon as all the guests have been seated the receptionist now introduce the
waiter about the guest’s special request (if there is any) or important information.
7. The waiter should make good eye contact and stand erect as he/she welcome
guests to the restaurant. He/She should introduce himself by name, “Hi, I am
(name), and I will be your Food and Beverage Service Attendant.
8. When all the guests are seated the waiter unfold the napkins and gently places
on each of the guests’ laps. Minimum handling of the napkins must be ensured.
He or she must be very careful not to touch any body part of the guest while
laying the napkins.
9. 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 using of a four-seat table for one or two people.

• Loud, noisy parties may be placed in private rooms to avoid disturbing the other guest.
• Elderly or handicapped persons may wish to be near the entrance of the room to avoid
long walk.
• Young couples prefer quiet corners with good view.
• In seating guests, assist first the ladies then gentlemen.
• 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.

LO 2. Seat the Guests (TLE_HEFBS9- 12GO-IIc-d-2)
2.1 Escort and seat guests according to table allocations

2.2 Utilize tables according to the number of participants
2.3 Seat guests evenly among stations to control the traffic flow of guests in the dining
room
2.4 Open cloth napkins for the guests when applicable
2.5 Serve water when applicable according to the standards of the food service facility.
Activity 1: TRUE OR FALSE
Directions: Read the statement below. Write true if the statement is correct and false if
the statement is incorrect.
1. It is appropriate not to escort the guest to their assigned table.
2. If the guest has a reservation, the receptionist should ask how many they are
in the party.
3. Pull the chair of the guest when leading him or her to the chair.
4. For one or two customers, it is advised to lead them to a four-seater able.
5. Escort and seat the guests according to table allocation
Activity 2: SHORT RESPONSE
Directions: Answer the question briefly. Write your answer on a separate sheet of paper.
1. Give two factors to consider when seating guests. Explain each.
2. What courtesies are usually offered to lady guests when seating them?
Rubric for short response.
4 3 2 1
Answer Student Student Student Student
clearly answered all answered attempted to
answered all parts of the some parts answer part
parts of the question in of the of the
question in complete questions question, but
complete sentences. but left other answer is
sentences. But the parts unclear to
answer may incomplete. the reader
not be clear. Answer may and not in
not be in complete
complete sentences.
sentences.
Explain Student Some parts Most of the Student did
expanded of the answer does not explain
their idea answer are not have an or expand
beyond left explanation. their answer.
simply explained,
answering student may
the question. not have
expanded
their idea.
Activity 3: Simulation Activity
Directions: Ask for the assistance from any members of your family, like your father,
mother, brother or sisters. Wear an appropriate attire as receptionist. Using your smart
phone, create a video on the given situation below. Submit the accomplished video to
your teacher.
Situation:
You are a restaurant receptionist. You will escort a family of five a grandmother, two
parents, and two children ages 8 and 6 to their table. Perform your tasks in escorting the
family to their seats until you introduce the waiter to the guests.
Assessment
Criteria Excellent Very Satisfact Needs Total

Satisfact ory Improvem
(5 points) ory ent
(2 points)
(3 points) (1 point)
Guest are
escorted and
seated
according to
table
allocations.
Tables are
utilized
according to
the number of
party.
Guest are
seated evenly
among
stations to
control the
traffic flow of
guests in the
dining room.
Table napkin
are opened for
the guests
when
applicable.
Service water
is served when
applicable,
according to
the standards
of the food
service facility.
Reference:
Cristeta M. Arcos, Evangeline V. Yu and Jelly M. Flores, Technical Vocational Livelihood

Home Economics- Food & Beverage Services Manual. 2017
Prepared:
JADE L. DOMINGUEZ
Rafael L. Lazatin Memorial High School-SHS
Teacher-III
Answer key
Activity 1
6. - False
7. - False
8. - True
9. - False
10. - True
Section: Date:
Week 7
Learning Outcome 3: Take Food and Beverage Orders
One of the most important jobs in any restaurant is taking an order from a guest. If there
are mistakes in order, then there will be mistakes in the preparation of the order and the
customer will inevitably complain.
To be able to take an order correctly, you need to be able to understand the menu.
This is not just a case of being able to read the menu but also understand what certain
terms mean. Menus tend to be set out in two main ways and as with most restaurant
language there are French terms for these; A la carte and Table d' hote. An A la carte
menu has all of its dished individually priced while a Table d' hote menu is a set menu with
limited choices and one fixed price for the complete meal. Table d' hote menus are very
popular with larger parties because the food can be ordered in advance, prepared earlier
and therefore served much quicker.
TAKE FOOD AND BEVERAGE ORDERS
• Present menu to guests according to the establishment’s standard practice

• Take orders completely in accordance with the established standard procedure
• Note special requests and requirements accurately
• Repeat orders to the guests to confirm items
• Provide and adjust tableware and cutlery appropriate for the menu choices in
accordance with established procedure.
Types of Menus
A menu is a list of all food and drinks that is offered in a food establishment (e.g.,
restaurant, cafe, bar).
In a restaurant, there are two different types of menu, which are differentiated by the
manner in which they are served and priced. A menu maybe an a la carte or table d’ hote
A La Carte menu is multiple choice menu, which shows portioned dishes and each
dish is priced separately. It allows the guest to choose dishes whose prices are within
his/her budget.
In the a la carte menu, all items are cooked to order including the sauces that are
made with wine, cream, or mustard. Depending on the dish chosen by the guest, the
cooking time will vary. It is necessary to inform the guests about the time the preparation
might take.
Table D’ Hote is a French phrase, which literally means ‘host’s table’. It offers one
or more variants of each dish for fixed prices. Such menu may also be called PRIX FIXE (“
fixed price”). It usually includes three or five course meals available at a fixed price. It is
also referred to as a fixed menu. Because the menu is set, the cutlery on the table may
already be set for all of the courses; the first course cutlery on the outside, working towards
the plate as the courses progress.
Table d’ hote menus should be well-planned and balanced. As the guest is not
given a chance to plan his meal, the meal should be interesting, without any similarity in the
color and taste of the courses as well as being palatable, delicious, and well-presented.
This menu can be expensive, but it also offers a variety of food choices. Mostly
found at chef-driven, fine-dining restaurants, a table d’ hote or prix-fixe menu changes
frequently and usually focuses on seasonal ingredients. Sometimes listed as the “chef’s
tasting menu” or “Degustation” menu, this type of menu is described as “showcasing the
chef’s flair for combining flavors and textures.”
Difference between `A La Carte and Table D’ hote
A la Carte Table D’ hote

Food is kept in a semi-prepared form and Food is kept in a semi-prepared form and
takes time to serve. can be served immediately.
Food items are individually served and The menu is collectively priced and the
guests pay for what they order customer has tp pay for the full menu
whether he consumes a certain dish or not
There is a vast choice. The menu is There is limited choice. The menu is
elaborate comparatively small.
Silver is laid according to the dishes Silver for the whole menu is laid in advance
ordered. as the menu is known in advance.
Other Types of Menus

Static Menu is the most common type of menu or pre-determined menu that does
not change every day. These menus are usually laminated for easy cleaning and reuse.
Fast food restaurants, chains, diners, and delis typically have static menu.
These menus are usually divided into categories of appetizers, salads and soups,
entres, and desserts.
Some of the benefits of a static menu include increased familiarity among guests, dish
stability across different locations, and speedy production. Disadvantages include difficulty
finding seasonal ingredients, state menu items and the risk of having the customers bored.
Du Jour Menu or Daily Menu – “Du jour” translate to ‘of the day”, as in “soupe du
jour” or soup of the day. This menu changes daily and is focused on seasonal ingredients,
preparing the freshest food possible. While some restaurants offer only daily specials,
every item on a du jour menu is special. Often called chalkboard menus (because
sometimes written on one ), du jour menus highlight fresh fish and seasonal vegetables,
and center on preparations in sync with the time of the year. One of the drawbacks to
chalkboard menus is that there is a limited supply window for certain ingredients and guests
cannot come back for the same dish all year.
Cycle Menu is a set of dishes or menu items that is different for each day during a
cycle and repeats. These menus are found in school cafeterias, hospitals, and other
institutional facilities. The goal is to avoid boredom while keeping the dishes easy to
prepare. Cycles can run from one week to one month and beyond.
Breakfast Menu is fairly standardized. Most restaurants will offer a choice of juices,
cereals, eggs, breakfast meats like bacon, sausages or ham, waffles, or pancakes with
maffle syrup. Bed and breakfast establishment generally serve a choice of breads, jam,
marmalade, tea, and coffee. Being the first meal, guests are in a hurry and they want a
quick service. Therefore, breakfast buffets are common in outlets with brisk morning
business.
Lunch Menu is composed mostly of light and often informal meals. Business-persons
prefer sandwiches, salad and soups due to limited time at lunch breaks. Salad bars have
become an important part of most luncheon restaurants. A lunch menu must be easy to
read and food included therein must be produced quickly.
Dinner Menu more elaborate as guests have more time and leisure for eating. Dinner
menu has larger serving portions. As such, people are willing to pay extra for these meals.
Alcoholic drinks are an essential part of dinner menus.
California Menu features items that are traditionally available for breakfast, lunch, and
dinner offered throughout the day.
Children’s Menu typically has burgers, fried chicken, hotdogs, sandwiches, French
fries, noodles ice cream, and soft drinks. Serving portions are usually smaller and are often
priced lower.
Dessert Menu is offered by restaurants that have good patisserie. They cater to the
public with a sweet tooth. Most outlets with this specialty would have captive
confectionaries to give them an edge.
Tourist Menu is posted on the board outside a restaurant, usually with an attractive
headline price, primarily designed to attract tourists. The tourist menu price can seem big
saving on individual dishes but for a good reason. The portions are typically smaller, the
cuts of meat are often cheaper and the accompanying fries or vegetables are less.
Menu Presentation
As soon as the captain waiter/waiter or Maitre D’ Hotel sees that all of the guests are
comfortably seated, he/she should now present the menu.
Important Things to Remember:

• Make sure menus are clean, presentable (not damaged) and correct (up-to-date).
• Some menus may contain insert such as the day’s special. Make sure that all
menus have these inserts.
• Never put the menus on the table where the guests have to pick them up. Instead,
offer menus to each guest, whenever possible; first to women in the party, then to
men and finally to the host.
• Present menus with the right hand while standing on the right side of the guest,
maintaining eye contact with each of the guests.
• When handling out the menus, ensure these are positioned the right way, not
upside down.
• Open the menu on the first page while offering it to the guest. Hold the menu to the
upper part with your right hand, and when needed. Assist with your left and the
bottom part.
• Present the menu when the guests are already comfortably and properly seated.
• Menu should be presented right side up. One-piece menu is presented handed
cover face-ups. Book type with multiple sheet menus are presented on page of first
appropriate major course.
• Hand menus to guests with politeness and a smile accompanied with some
introductory suggestive selling recommending “Today’s Special,” for example.
• Correction of items in a menu should be in a very neat manner.
• In presenting the menu, one can also say, “May I present to you our menu”.
Be sensible and allow the guests some time to decide on what food and drink they
will order. Guests do not want being hurried into giving their decision. Thus, the
FBSA/Waiter must leave for a while (3-5 minutes) to allow guests to choose food and
drink from the menu. Say “Excuse me, Sir/Ma’am may I present to you the menu. I will
be back for your orders in a short while.
However, if the guests have questions about the menu or need guidance to make
appropriate choices, the FBSA/waiter may have to stay with the guests to answer their
queries.
Presenting the Menu and taking Orders
The following are pointers to observe when taking food orders.
• Always have a sharp pencil or pen and order forms/slips/pads ready.

• Approach the guest after you have given them the time to look at the menu.
• Take the order from the female member to his/her right and go clockwise. If there
are children, begin with them.
• Stand erect to the left of the guest with the order pad supported in the palm of your
hand and ball pen ready.
• Never trust your memory with the orders. Always jot them down together with other
instructions.
• Bend slightly forward in an attitude of close attention.
• Incorporate suggestive selling techniques throughout the order- taking process. You
could say, “Would you like to start with a cocktail Sir/Ma’am?”
• Give attention to orders with special requests. Be sure you understand what each
guest wants. Repeat orders as you write them down to prevent errors and guest
displeasure.
• Pay particular attention on the preparation and variations of accompaniments with
specific reference to “doneness” of steak, fish or meat and condiment, sauce,
dressing, among others.
• Record proper sequence of serving starting with the appetizer, soup, salad, main
course, dessert and coffee.
• Record beverage order separately.
• Ask when beverage is to be served.
• It is very important to keep sequence when presenting food.
• Generally, guests will order an appetizer first, then beverage, then main course, and
lastly some dessert items.
• If the glass gets empty, you can graciously ask him whether he wants replenishment
by saying this: “Would you like me to replenish/ refill your glass, sir?”
• Suggestive selling is a good skill to have for waiter but you may want to identify the
guests you apply them to.
•
Taking food orders
In taking food orders, make sure to follow standard procedures. The following are
the common steps observed in most food serving establishment.
Steps Procedure Rationale/ Additional

Information
1. Approach the table and Stand beside the guest. A pleasant greeting with a
stand at the right side of the Look, smile, and greet him warm smile gives an
host. or her by the name and title impression of graciousness
(if known). If not known, and warm hospitality.
address him with sir or
ma’am.
2. Present the menu. Present it with the cover Menu should be carried to
facing the customer if the the table properly as
menu is a book type illustrated in the diagram on
(several pages), If not, the next page.
present it open.
3. Take the food order. Ask the guests if they are If there is an honoree, take
ready to order “May I take his/her order first.
your order now?” Take the
order beginning with the
ladies, then the gentlemen
and lastly the host.
4. Write down the order. Write down in an order slip For control purposes, no
and in triplicate- one copy order will be dispatched
goes to the kitchen, one for from the kitchen without an
the waiter, and one for the order slip.
cashier.
5. Take efforts to sell a Suggest appetizer, soup, To increase sales, waiters
complete meal. and salads to complement use suggestive selling when
the main dish; offer variety taking orders. Make
of items; suggest wines that suggestions that are suited
will best complement the to the age, taste and needs
meal. of customers.
6. If the order is out of stock, Tell the guest outright when Never make a guest wait for
suggest appropriate his/her is not available. an order that is not
alternatives or substitute. “I’m sorry sir, but we have available. This will irritate
run short of . You him. Suggest an appropriate
might want to try . alternative for out of stock
(mention the appropriate items.
alternative/s)
7. If applicable, ask the Example: “How would you Care must be taken in
guest how he wants his dish like the steak done? Rare, verifying orders and its
prepared. medium rare, medium well, preparation. Likewise any
or well done?” special instruction or
request of the customer
If an egg is ordered “How regarding his order must be
would you like the egg done, properly disseminated to the
sir?” kitchen to make sure the
customer gets what he
wants.
8. Write all orders on an Use a coding method in This will help in preventing
order slip in triplicate. identifying whoever orders any embarrassing situation
each time. Do not forget to from arising whereby a
write the date, table number, wrong order is served to the
dishes ordered together with customer.
the quantity and the manner Used standard
of desired preparation. The abbreviations that can be
name of waiter/server must understood by both the
also be indicated. waiters and the cook.
9. Repeat the order to the As you repeat, mention the This is important to prevent
customer items ordered, number of misunderstanding.
orders, and the manner of
preparation.
“May I repeat your order sir? Get the menu book after
You will have 1 order of fillet getting the order.
mignon-medium rare, one
portion of minestrone soup
and green salad. Did I get
your order right?”
10. Place the order to the Give one copy of order slip
kitchen to the food checker and
another one for billing
purposes. The last copy is
for the waiter.

LO 3 Take Food and Beverage Orders (TLE_HEFBS9-12GO-IIe-f-3)
3.1 Present menu to customers, take orders completely, and take note of the special
requests
3.2 Repeat back orders to the guests to confirm items
3.3 Provide and adjust tableware and cutlery appropriate for the menu choices in
accordance with established procedures
Activity 1: SEQUENCING
Directions: Arrange the following steps on how to take restaurant food order. Write the
corresponding sequence number on the space provided.
1. Present the menu.

2. If the order is out of stock, suggest appropriate alternatives or substitute.
3. Write all orders on an order slip in triplicate.
4. Take efforts to sell a complete meal.
5. If applicable, ask the guest how he wants his dish prepared.
6. Repeat the order to the customer
7. Take the food order.
8. Place the order to the kitchen
9. Approach the table and stand at the right side of the host.
_10. Write down the order.
Activity 2: Multiple choice
Directions: Encircle the letter of the correct answer below. Writ your answer in your test
notebook.
1. Offered by restaurants that have good patisserie. They cater to the public with a sweet
tooth.
a. Children menu c. Dessert menu
b. Dinner menu d. Lunch menu
2. More elaborate as guests have more time and leisure for eating. As such, people
are willing to pay extra for these meals.
a. Children menu c. Dessert menu
3. Typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles
ice cream, and soft drinks.
a. California c. children menu
4. Is a set of dishes or menu items that is different for each day during a cycle and
repeats. These menus are found in school cafeterias, hospitals, and other
institutional facilities.
a. Dinner menu c. Children menu
b. Cycle menu d. Lunch menu
5. Is composed mostly of light and often informal meals. Businesspersons prefer

sandwiches, salad and soups due to limited time at lunch breaks
a. Tourist menu c. Static menu
6.Features items that are traditionally available for breakfast, lunch, and dinner
offered throughout the day.
a. California menu c. Children menu
7. Most restaurants will offer a choice of juices, cereals, eggs, breakfast meats like
bacon, sausages or ham, waffles, or pancakes with maffle syrup.
a. California c. Breakfast menu
b. Dinner menu d. Tourist menu
8. Is posted on the board outside a restaurant, usually with an attractive headline

price, primarily designed to attract tourists
a. California c. Breakfast menu
b. Dinner menu d. Tourist menu
Activity 3
Direction: Answer the following questions in your notebook
1. Differentiate a la carte menu from a table d’ hote menu. Illustrate each menu.
2. Why is it important that a Food and Beverage Service Attendant (FBSA)/Waiter
must be familiar with the menu of the restaurant where he/she is working?
Activity 4
Directions: Write a script about "Taking Food and Drinks Orders” in the restaurant. Ask
for the assistance from any members of your family. Use separate sheet of paper
Assessment
Criteria Excellent Very Satisfactory Needs Total

Satisfactor Improvement
(5 points) y (2 points)
(1 point)
(3 points)
Guest are
presented with
the menu
according to
established
standard practice
Orders are taken

completely in
accordance with
the
establishment’s
standard
procedure
Special requests
and requirements
are noted
accurately
Orders are
repeated back to
the guests to
confirm items.
Reference:
Cristeta M. Arcos, Evangeline V. Yu and Jelly M. Flores, Technical Vocational Livelihood
Home Economics- Food & Beverage Services Manual. 2017
Answer key
Activity 1
11. - 2
12. - 6
13. - 8
14. - 5
15. - 7
16. - 9
17. - 3
18. - 10
19. - 1
20. - 4
Activity2
1.Dessert menu
2.Dinner menu
3. Children menu
4. Cycle menu
5. Lunch menu
6. California menu
7. Breakfast menu
8. Tourist menu
Prepared by:
Teacher-lll
Section: Date:
Week 8
Learning Outcome 4: Liaise Between Kitchen and Dining Areas
How to Liaise between Kitchen and Dining Area

Liaise is defined as to establish in a working relationship, typically in order to
cooperate on a matter of mutual concern. In the food service industry, coordination
between the kitchen and dining area is vital, especially during busy periods when there is
large demand for a certain menu item that may cause a longer time to prepare. It is the
duty of the service food attendant to advise the guests of the specific amount of time that
food will be prepared.
Taking and Placing Food Orders

Orders may be transmitted to the kitchen verbally, but it is still better to do it in
writing to ensure quality service. Since orders have already been written by the waiter, it
is just a matter of submitting a copy of the order slip to the kitchen. Order slips must be
legibly written to be easily understood by the kitchen staff. When a waiter uses another
form of ‘shorthand’, code, or abbreviation to note information, he must ensure that the
kitchen staff is familiar with it.
Now a days, orders can be taken and placed in various forms, depending on how
many guests are there, and according to the standard procedures of the establishment.
Some establishments have preprinted forms that simply have to be ticked. Often the
waiter will have to use blank docket. Hence, a Food and Beverage service Attendant
(FBSA)/ Waiter must have enough knowledge on how to use a docket system.
The following are the four main types of docket system used in most hotel,
restaurant and catering establishments:
1. Triplicate docket system. This is a traditional manual system that is often used in
medium and large-sized hotels and restaurants. Hence, foods and drinks orders must
be clearly written in the same language as the menu to avoid misunderstandings.
Only agreed abbreviations should be used. It must contain:
• Table number
• Number of covers
• Date
• Waiter’s signature
Any cancellation of a docket must be authorized by the head waiter or
supervisor.
Often more than one docket is needed for a meal. For instance, the dessert
requires a second docket to be written. In this case, the docket should be headed
‘Supplement’. This docket should be signed by the supervisor or head waiter.
There is usually no change for such orders.
If there is an accident with a dish, and a docket is written for a repeat order. It
should be headed ‘Accident’. This docket should also be signed by the head
waiter or supervisor and no change should be made. The same procedure is
followed with the three copies.
If the wrong fish is sent from the kitchen, it should be returned with a docket
headed ‘Return’. The name of the correct dish and the returned dish should be
written on the docket.
2. Duplicate docket system. This is often used in small, informal restaurants. The
system uses only two copies of a docket. It is normally used in establishments offering
a limited menu and might be preprinted. It may also make use of perforated strips,
each one for a different course. The waiter tears off the strip and sends it to the
kitchen as required. The docket should contain the following information:
• Serial number of docket pad
• Waiter’s code number identification
• Table number
• Time the order is placed
• Date
The duplicate copy is used for billing purposes. It should be given or forwarded
to the cashier for the preparation of the guest’s bill.
The waiter must ensure that all items are entered on the bill. If the waiter
presents the bill and the guests pay the cashier, an analysis of the waiter’s takings
will be drawn up by the cashier.
A small plain jotter that is commonly known as waiter’s order pay may be ruled
up by the waiter to accommodate the orders of all the guests at each table.
3. Electronic billing machines. This is used in some establishments where the waiter,
rather than the cashier, prepares the bill with accuracy and speed.
The Electronic Order Pad was created primarily as an order entry tool for DSRs.
It was designed to quickly make customers’ orders while providing important
information to increase sales volume and profit margins. It is a mobile application
which works with cloud-based entree. NET servers. This means the Electronic Order
Pad communicates directly with the entree. NET system in the cloud, and in turn that
the cloud-based system communicates with the local server in the office. The tablet
must have Internet access to create orders. This can be either WIFI or through a cell
network with a data plan. None of the company’s precious data is stored on the
device to avoid risks of data stolen if the tablet is lost or stolen. All activity, such as
creating a customer order, is saved on the entree. NET cloud servers as the order is
made. If the tablet loses wireless access or powers down suddenly, no data will be
lost. The DSR will simply log back in and complete the order exactly where they left
off.
All waiters will have a key with their own letter on it, a stationary folder, food order
pads and bills with consecutive numbers, a paying-in slip, and a float.
When taking an order, each course is written on the order slip then placed in the
billing machine before being taken to the kitchen. The correct keys must be pushed to
price the order accurately. To use the machine, waiters must insert their key into the
appropriate position.
How to use an electronic billing machine?

• Place the waiter’s key into the correct locking position.
• Place the docket in the machine.
• Press buttons to price the dishes concerned.
• Press the food/beverage button to show that the money was receive
• Press identity key.
• The docket will now print out.
4. Computerized system. This is used in large establishments and chain restaurants.

Nowadays, this system is widely used in restaurants, particularly in residential hotels
and large establishments such as clubs. Here, orders are entered by waiters at one or
more terminals situated on the floor. Orders may be ‘over the counter” sales or saved
to allocated tables.
Point of sale(POS) System

In most food establishments, Point of Sale (POS) System is used as a replacement for
the traditional or manual way of taking and processing orders.
Point of Sale (POS) equipment is the computer-based order-entry technology that many
restaurants use to capture orders, record data, and display or print tickets. Restaurant
servers, bartenders, and cashiers can all use POS system to easily ente food and beverage
orders.
The POS has the following capabilities:
• Acts as a cash register as well as a computer. It consists of multiple stations,

including credit card terminals, receipt printers, display screens, hostess
stations, and server station.
• Calculate cash due for every order entered
• Record the method payment
• Keep track of the cash in the cash drawer
• Create hourly and daily sales reports
• Allow hourly employees to clock in and out
• Calculate labor and payroll data
• Record daily check averages for each worker
• Keep track of menu items sold
• Record information on repeat customers
Having a POS system in place can add convenience, accuracy, and save time in
busy situations.
How Employees Use POS systems

The use of a POS system may differ in one way or another depending on the brand and
type but for engineers, here are the general processes of taking an order with a POS
system:
• Enter your name or user code into the initial touch screen. This allows you to
access the system.
• Begin a new order or check by entering in a food item which the customer orders.
For full-service restaurants, choose a table number and add food to an existing
check.
• Wait as POS sends an order information to the kitchen or bar in the form of
printed ticket or on a digital display monitor.
• The kitchen or bar staff reads the order and make the appropriate food or
beverage for the wait staff or other employee to serve to the customer.
• Once the order has been relayed to the kitchen, it is now the waiter’s job to adjust
the place settings, making sure that each guest has the correct cutlery and
service equipment. Every dining room facility/restaurant has its own guidelines
as to which cutlery and service equipment are to be use with each dish
• In a quick-service restaurant, the employee will read the total charge on the POS
display and collect payment from the customer. In full service, the FBSA/waiter
will bring a check, wait for payment, and then enter into the POS when the
customers are finished.
However, basic processes for adjusting covers are as follows:
• Use the food order as a guide to collect the cutlery and service equipment
required by each guest. To be able to do this, you should be familiar with how all
the menu items are presented so that adjustment to the cover can be made
correctly.
• Check service equipment (including crockery and glassware) for chips, marks,
spills, and drips.
• Place cutlery items on a folded napkin in a small tray. This deadens the noise
and makes the presentation of the cutlery look more professional.
• Cutlery should never be handled by the eating end and should be placed in the
same order as it is to be used, i.e. from the outside working in towards the center
of the cover.
• Stand between each customer and adjust the cutlery nearest to you. Never
reach across the front of a customer to adjust a cover.
• Remove unnecessary cutlery from the table and place it on your service tray.
• Place any special service equipment, like pepper mills or lobster picks, on the
table at this stage. This is also the time to bring any special condiments that are
served with any of the meals ordered.
• While adjusting the covers of each guest, the waiter should at the same time be
monitoring kitchen service points to ensure prompt pick up of food items. When
kitchen staff prompts that the food is ready, there are several things that must be
checked:
- Food must be well presented; Its quality must meet the restaurant’s
standards. - Food must be served at the correct temperature.
- Food must be served exactly as the guest ordered.
After checking the food items, the waiter must now transfer and place these promptly
on the guests’ table(ensuring each guest gets what he/she has ordered), in accordance
with the restaurants’ procedures and safety requirements.
Lastly, the waiter must identify additional items required from the kitchen by continually
monitoring service areas (i.e. guests’ table) and consulting with other service staff. He or
she should make the appropriate requests to the kitchen staff based on the identified
needs. He should relay information in a clear and concise manner using appropriate
communication techniques.
LEARNING COMPETENCY
LO.4 Liaise between kitchen and dining areas TLE_HEFBS9-12GO-IIg-h-4
4.1 Place and send orders to the kitchen promptly

4.2 Check quality of food in accordance with established standard
4.3 Check tableware for chips, marks, cleanliness, spills, and drips
4.4 Carry out plates and/or trays safely
4.5 Advise promptly colleagues regarding readiness of items for service
4.6 Relay information about special requests, dietary or cultural requirements accurately to
kitchen where appropriate
4.7 Observe work technology according to establishment standard policy and procedure
Activity 1
Match column A with column B. Write the letter of the answer that best describe the items
in column A. Write your answer in your notebook.
Column A Column B
(Word/term) (Definition)
1. Triplicate docket system A. used in the establishment offering

limited menu
2. Duplicate docket system B. computerized replacement of a cash
register
3. Electronic billing machines C. bills are prepared by a waiter
4. Computerized system D. orders are entered in one or more
terminals
5. Point of sale system E. small plain jotter pad used in taking orders
F. used in medium and large-
sized restaurants
6. Appetizer, soup, G. Pre-determined menu that does not

Salad, main course, dessert change everyday
7. Tourist Menu H. Complete meal with a fixed price
8. Du Jour Menu or Daily Menu I. Change daily and is focused on seasonal
ingredients
9. Static Menu J. Posted on the board outside a restaurant

usually with an attractive headline price
10. Table D’ Hôte K. Sequence of serving foods to the guests
Directions: Enumerate the 10 points of sale (POS) capabilities: Write your answer in your
notebook.
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
Activity 3 Identification
Directions: Identify the following chinaware, flatware, glassware and give their uses. Write
your answers in your notebook.
1. - 6.
2. - 7.
3. - 8.
4. - 9.
5 . - 10.
Activity 4 Draw/ Illustrate

Directions: Make a sample slip when taking food orders. Draw in your notebook. Scoring
rubric performance
Description Score
Illustrated all the skills independently accurately and correctly 5
Illustrated the 5 to 6 skills independently accurately and correctly 4
Illustrated all the 3 to 4 skills independently accurately and correctly 3
Illustrated all the 1 to 2 skills independently accurately and correctly 2
Did not any skill Illustrate at all. 1
Reflection: How much did you learned?
1. What is Liaise? How to Liaise between kitchen and dining area

2. Enumerate the steps on using electronic billing machine?
References:
Handouts/Manuals:
TESDA Competency-Based Learning Materials, Tourism sector (Hotel and Restaurant),

Food and Beverage Services NC ll
Answer key:
Activity 1
1. –F
2. – A/E
3. –C
4. –D
5. –B
6. -K
7. -J
8. -I
9. -G
10. -H
Activity 2
1. Record the method of payment

2. Keep track of the cash in the cash drawer
3. Calculate cash due for every order entered
4. Allow hourly employees to clock in and out
5. Create hourly and daily sales report
6. Record information on repeat customers
7. Calculate labor and payroll data
8. Record daily check averages for each worker
9. Keep track of menu items sold
10. Acts as a cash register as well as a computer.
Activity 3
1. Demitasse /cup and saucer
2. Soup bowl/bouillon
3. Dessert fork
4. Salt and pepper shaker
5. Champagne glass-
6. Salad plate and salad bowl
7. Egg cup holder
8. Fish knife and fork
9. Lasagna server
10. Escargot (snail fork)
Prepared by:
Teacher III

TVL Fbs QTR 3 Week 1-8 A Carreon

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

TVL Fbs QTR 3 Week 1-8 A Carreon

Uploaded by

Copyright:

Available Formats

TVL– FOOD AND BEVERAGE

Background Information for Learners

A restaurant is a food-service establishment that serves prepared food to customers.

Restaurants are sometimes a feature of a larger complex, typically a hotel, where

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling customer expectation.

Staffing and Management

Food Service System

2. Centralized (Commissary) Food Service System. Centralized Foodservice is also

8. Ready –Prepared Food Service System. In ready-prepared foodservice

Taking Reservation Types of Restaurant Reservations

It also provides up to date "real-time" information on availability at the push of a

Ways Reservations May Be Received

1. Over the telephone

How to Take Table Reservations

Tips in Taking Table Reservations

1. Answer inquiries promptly, clearly, and as accurately as possible.

Activity 2 Multiple Choice

1. What type of an advance arrangement is made to book a table in a certain restaurant?

3. Which one is NOT an acceptable restaurant telephone etiquette?

5. Which material should be utilized by a reservation officer to know the product

8. Which of the following sequence is correct for table skirting?

Activity 3 Take Reservations

a. Total number of guests: A family of 10 composed of 7 adults and 3 children.

Performance of the learners will be rated using this rubric:

Background Information for Learners

Preparing Service Station and Equipment/Utensils and Supplies

1. White wine glass –for serving white wines in general. It is generally

9. Cocktail/Martini glass –for Martini, Manhattan, Rob Roy, Grasshopper,

Other Specialized Utensils

Table Service Utensils, Linens, and other Restaurant Supplies

Pick up and Cleaning of Equipment and Supplies

Cleaning, Wiping and Polishing Tableware

Sanitation Measures During Mis-en-place and Set-Up

Preparing the Service Station and Stocking the Sideboard

To maximize the flow of service, it is advisable to install a service cabinet or sideboard

1.1 Stock supplies necessary for service

At least five (5) examples each of the following categories:

Activity 2 Multiple choice

1. A knife with either straight or serrated blade with a broad and

4. It is a small bunt knife used for butter.

Activity 3 Song composition

1. Stack service or waiter’s station with supplies necessary for service

Scoring rubric performance

Background Information for Learners

Setting up all the table implements/appointments to be used in the restaurant is

Rules in Laying Covers/ Table Set-Up

General Rules for Table Setting

1. Appetizer, Starter or Hors d'oeuvre

Type of Place Setting

Informal table set-up Formal table set-up

Styles of Table Set-Up

2. French Style of Table Set-up (also called Gueridon Service)

3. Russian Style of Table Set-up (also called Platter Service)

Standards of Table Setting

1. Completeness All needed utensils: dinnerware, glasses, and other equipment

o Whole set up looks presentable.

Basic Style of Table Napkin Folds

1. Banana Napkin Fold

2. Birds of Paradise Napkin Fold

3. Pyramid Napkin Fold