Republic of the Philippines

Region I
MANILA MONTESSORI COLLEGE INTERNATIONAL
Dagupan City

Name:_______________________________________________________________Date:____________________

Grade/ Section: ________________________________________________________________________________

Subject Area and Grade Level: Food and Beverage Services NC II (Grade 12 - HE)

Learning Competency: Welcome Guests and Take Food and Beverage Orders

Subject Matter: SEATING THE GUESTS/TAKING FOOD AND BEVERAGE ORDERS

2ND QUARTER MODULE 6 & 7: WEEK 6 & 7 (1ST SEMESTER)

JOSHUA D. CONDE

(TEACHER)

WEEK 6

TOPIC: SEATING THE GUESTS

Escorting and Seating the Guests

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

Tips on seating guests

• Escort and seat guests according to table allocations

• Utilize tables according to the number of party

• Seat guests evenly among stations to control the traffic flow of guest in the dining room

• Open cloth napkins for the guest when applicable

Serve water according to the standards of the food service facility

The manner on how customers are seated should contribute in making favorable impressions. Courtesy and care should always be
present. Different seating arrangements should be made for different types of guests. Considerations should be given to (a) customers
who prefer smoking or non-smoking areas, (b) customers with small children, (c) customers with special physical needs, and (d)
customers with communications difficulties.

From the reception area, lead the guest to their table. As a receptionist, show the way with open arms and at the same time say, “This
way please Mr./ Miss (name of guest).” As you escort them, you may

walk side by side with the guests, or at a short distance in front of them, at a comfortable pace. Be considerate of elderly or
handicapped guests when leading the way as the pacing must not be too quick.

If the guest did not make any reservation, the receptionist should ask how many they are in the party. If there are still a vacant table to
accommodate them, you have lead them to the table.

As a receptionist or Maître D’ Hotel, you have to consider the following when assigning tables or seats to customers:

•First, accommodate the guests’ preferences (e.g. smoking or non- smoking, bar, booth, garden, among others) whenever possible. If
not possible, apologize and offer what is possible.

•Consider the expected guests in the party and assign them where they have enough space to sit on.

•For group of kids, position them in the corner or wall side. Offer cushions or booster seats. For couples, assist them to the seats with
the best view.

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•Special care must be given to the persons with mobility difficulties. A guest that has trouble walking (e.g. senior citizens or one who
has a limp) should be given a seat as close to the hostess station as possible. Offer assistance without seeming overbearing and avoid
drawing unnecessary attention to them.

•Ladies must always be seated first and against the wall (if any). Pull out the chairs for them if they let you. This is a nice “old school”
gesture that is often forgotten. Push the chairs gently after they are seated.

•For groups where there is a host or hostess, or where there are assigned seats for the guest, it is customary to seat the host/hostess last.

•As soon as all the guests have been seated the receptionist must now introduce

the captain waiter/waiter. The receptionists should inform the captain waiter/waiter about the guest special request if there is any) or
important information, such as guest’s allergies. She then wishes the guests meal and leave accordingly.

The captain waiter/waiter should make a good eye contact and stand erect as he/she welcome the guests to the restaurants, depending
on the establishment’s policies. He/she should introduce himself by name, “Hi, I am (name), and I will be your Food and Beverage
Service Attendant. Please let me know if there is anything I can do to make your dining more enjoyable.” Reading the guests’ comfort
level and perhaps the occasion helps personalize and adjust service to the specific needs of the party.

When all the guests are seated, the food and beverage service attendant (FBSA)/waiter unfolds the napkins and gently places them on
each of the guests’ laps. Minimum handling of the napkins must be ensured. He/she must be very careful not to touch any body part of
the guests while laying the napkins. He/she

should check the body language of the ladies; if they are uncomfortable, he/she must refrain from laying the napkins on their laps.
Instead, he/she can put them on the hand rest of the chair. Some guests may prefer to unfold their napkins themselves.

While waiting to take the orders, water and bread rolls may be offered to the guests. In addition to the given information, the following
are some tips in seating the guests.

•Avoid the use of a four-seat table for one or two people unless there are no other tables available and obviously no smaller table will
be available soon.

•Loud, noisy parties may be replaced in private rooms or towards the back of the dining room to avoid disturbing other guests.

•Elderly or handicapped persons may wish to be near the entrance of the room to avoid a long walk.

•Young couples prefer quiet corners with good view

•Place well- dressed parties at the center of the dining area for they can be an asset to the restaurant.

•Should the guest request for a specific location, try to accommodate him/her?

•In seating the guests, assist first the ladies, then the gentlemen, and host/hostess last. In case there are children in the group, they
should be assisted first.

•Help the guest by pulling back the chair when they are about to sit.

LEARNING ACTIVITY 1: TRUE OR FALSE (5PTS)

Directions: True or False Read the statement below. Write T if the statement is correct and write F if the statement is incorrect. Write
your answer in your notebook.

1. For one or two customers, it is advised to lead them to a four seated table.

2. If the guest has a reservation, the receptionist should ask how many they are in the party

3. When leading a guest to the table, walk behind them.

4. Pull the chair of the guest when leading him or her to the chair.

5. It is appropriate not to escort the guest to their assigned table.

LEARNING ACTIVITY 2: ESSAY (5PTS each)

Directions: Answer the questions briefly.

1. Give three factors to consider when seating the guests. Explain each.

2. What courtesies are usually offered to lady guests when seating them?

LEARNING ACTIVITY 3: MULTIPLE CHOICE (15pts each)

Directions: Read the following test items carefully and choose the correct answer from the given choices. Write the letter of your
answer in your notebook.

1. If you have four customers and one of them is a senior citizen who is physically weak, where should he or she be
seated in the restaurant?

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a

in the corner or side of the wall c. against the wall

b. close to the hostess station. d. near the door

2. What will you do after escorting and seating the guests at their table?

a. Unfold the napkins and place them gently on each of the guest’s lap.

b. Present the menu with a pleasant smile.

c. Take the order cautiously.

d. Make suggestive selling.

3. Why do we need to lead or guide two customers to a two-seater table?

a. because there would be no space for four customers c. because it may affect the profit of the day

b. because there could be space enough for them d. because they are only two

4. Why is it that elderly or handicapped persons may wish to be near at the entrance of the room?

a. to avoid long walk c. to avoid danger in case there is an emergency

b. hassle free d. they are most comfortable when they are close to the
entrance of the room

5. Why is it that the well-dressed parties will be placed at the center of the dining area?

a. for they can be an asset to the restaurant c. for they can be an eye centered to the restaurant

b. for they can be a liability to the restaurant d. because well-dressed parties must be at the center

6. Which of the following is not a proper way of taking guest’s orders?

a. Write down the order in triplicate copies; one copy goes to the kitchen, one for the waiter, and one for the cashier.

b. Take the order beginning with the ladies, then the host, lastly, the gentlemen.

c. Ask the customer if he is ready to order.

d. Repeat the orders of the guest.

7. Why is it loud and noisy parties may be placed in private rooms or towards at the back of the dining room?

a. To avoid disturbing other guests c. To have their own privacy

b. That is the right place for them d. So that they can party as much as they can.

8. Which of the following is the right way in leading the guest?

a.

walk behind them c. walk before them

b. walk beside them d. walk outside them

9. Which of the following is the correct way of presenting the menu to the guest?

a. Present the menu to the guest’s left side. c. Present the menu in front of the guests.

b. Present the menu to the guest’s right side. d. Present the menu at the back of the guests.

10. Which of the following is the standard sequence of serving foods to the guests?

a. appetizer, soup, salad, main course, dessert c. main course, dessert, appetizer, soup, salad

b. soup, salad, appetizer, main course, dessert d. salad, soup, main course, dessert, appetizer

11. Which of the following is the proper way in seating the guests?

a. assist first the ladies, then the gentlemen, and the host/hostess last.

b. assist first the gentlemen, then the ladies, and the host/hostess last.

c. assist first the host/hostess, then the gentlemen, and ladies.

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d. assist first the ladies, then the host/hostess, and the gentlemen last.

12. What you will do to the guest when they are about to sit?

a. Help the guest by pulling back the chair when they are about to sit.

b. Help the guest by pulling in the chair when they are about to sit.

c. Help the guest by pulling out the chair when they are about to sit.

d. Let the guest pull his/her on own chair when he/she is about to sit.

13. The couple usually prefer in a _ with good view.

a. quiet corners c. big corners

b. small corners d. noisy corners

14. If the guest would like to ask for a specific location, what you will do as a receptionist?

a. try to accommodate him/her c. just ignore what he/she requested

b. do not let him/her choose the location d. never accommodate them

15. During waiting time of the guest of their orders, what will you offer to the guest?

a. water and bread rolls c. chocolates and fruits

b. bread rolls and some chocolates d. fruits and salads.

LEARNING ACTIVITY 4: REFLECTION

REFLECTION: On the space provided below, write a reflection about the topic that you have learned today. (25 pts)

WEEK 7

TOPIC: TAKING FOOD AND BEVERAGE ORDERS

Before orders can be taken, the dining guest need to know what food and beverage items are provided by the restaurant. Hence, a
menu must be presented to the guest before taking orders.

Types of Menu

A menu is a list of all food and drinks that is offered in a food establishment (e.g., restaurant, café, bar.) In a restaurant, there are two
types of menu, which are differentiated by the manners in which they are served and priced. A menu may be an a la carte or table
d’hôte.

1.A La Carte menu is a multiple choice menu, which shows portioned dishes and each dish is priced separately. It allows the guests
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

2.Table D’hôte 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 outside, working towards the plate as the courses progress.
Table D’hôte 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 similarly in the color and taste of the courses as well as being palatable, delicious, and well-presented.

a.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’hôte or prix-fixe menu changes frequently and usually focused on seasonal ingredients. Sometimes listed as the “chef tasting menu”
or “Degustation” menu, this type of menu is describe as showcasing the chef’s flair for combining flavors and textures.”

Difference between A La Carte and Table D’hôte

A La Carte Table D’hôte

Food is kept in a semi-prepared form and takes time Food is kept in fully prepared form and can be
to serve. served immediately.
Food items are individually served and guests pay for The menu is collectively priced and the
what they order. costumer has to 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
elaborate. is comparatively small.
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 Silver is laid according to the dishes ordered. Silver for the whole menu is laid in advance as
the menu is known in
advance.

Other Types of Menu

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 menus.

These menus are usually divided into categories of appetizers, salads and soups, entrees, and desserts.

Some of the benefits of a static menu include increased familiarity among guests, dish stability across different collections, and speedy
production. Disadvantages include difficulty finding seasonal ingredients, stale menu items and the risk of having the customers
bored.

Du Jour Menu or Daily Menu – “Du jour” translates 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 daily specials, every
item on a du jour menu is special. Often called chalkboard menus (because they are sometimes written as one), du jour menus
highlights fresh fish seasonal vegetables, and center on preparations in sync with the time of the year. One of the throwbacks to the
chalkboard menus is that there is a limited supply window for certain ingredients and guest 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 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 and ham, waffles, or pancakes with maple syrup. Bed and breakfast establishments generally serve a choice of breads, jam,
marmalade, tea, and coffee. Being the first meal, guest is in ahurry and they went 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. A lunch menu must be easy to read and food included therein must be produced quickly.

Dinner Menu is 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.

Dessert Menu is offered by restaurants that have good patisserie. They cater to the public with a sweet tooth. Most outlets with this
specially would have captive confectionaries to give them an edge.

Tourist Menu is posted on the board outside a restaurant, usually with attractive headline price, primarily designed to attract tourist.
The tourist menu price can seem a big saving on individual dishes but for a good reason. The portions are typically smaller, the cuts of
meats are often cheaper and the accompanying fries or vegetables are less.

Menu Presentation

As soon as the captain waiter/ waiter or Maître 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 inserts such as the day’s special. Make sure all menus have these inserts.

•Never put the menus on the table where the guest has 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 other of the guest.

•When handing out of the menus, ensure these are positioned the way, not the upside down.

•Open the menu on the first page while offering it to the guest. Hold the menu at the upper part with your right hand, and when
needed, assist with your left hand the bottom part.

•Present the menu when the guest is 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 the guests with politeness and a smile accompanied with some introductory suggestive selling recommending
“Today’s Special,” for example.
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•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”.

A. Be sensible and allow the guests some 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.”

B. 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. Sometimes guests signal their readiness to order.

•It may not be possible to identify the host/hostess, but if you can, approach his/her first because he/she may wish to order for his/her
guests.

•If he/she does not begin, take the order from the female member to his/her right and go clockwise. If there are children, begin with
them.

•Where there is a couple, approach the man first it they are ready to order.

•Stand erect to the left of the guest with the order pad supported in palm of your hand and ball pen ready.

•Never trust your memory to the orders. Always jot them down together with other instructions.

•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 down to
prevent errors and guest displeasure.

•Pay particular attention and variations of accompaniments with specific reference to “doneness” of steak, fish of meat and condiment,
sauce, dressing, among others.

•Record proper sequence of serving starting with appetizer, soup, salad, entrée, main course, dessert, and coffee.

•Record when beverage is to be served.

•It is very important to keep the sequence when you present food. In your notepad, you have to write down both the sequence of the
food and the name of the person who orders it. Generally, it is done by clockwise direction.

•First, take orders from the host and then start following to his right and give an identification number to each guest. Another way is to
give a number to the person who is seated near the service door. You should plan some coding method by your own to easily
understand who order which food. As a professional server you should not ask “who ordered xyz or serve the wrong food to a guest.

•Generally, guests will order an appetizer first, then beverages, then main course, and lastly some dessert items. If guest orders
haphazardly, it is your duty to serve food according to the sequence.

•Give proper time to guests to enjoy their beverage items. If the glass gets empty, you can graciously ask him whether he wants
replenishments by saying this: “Would you like me to replenish/ refill your glass, sir?”

•If the guest in hurry and seeks your assistance, suggest to him some “ready to serve” food items rather than “cooked to orders” items

•Suggestive selling is a good skill to have for a waiter but you may want to identify the guests you apply them to. If your guest is a
couple or students, then it is advisable not to suggest hugely expensive food. You have to keep increasing your sales but also
remember not to lead your guest into an embarrassing situation. Repeat then food items and guest orders. Ask the client whether he
wants to have anything else or not.

•Be certain to write order in legible manner to save difficulties for everyone.

•Before you place your order to the kitchen, check your situation first for other customers who may want your attention.

•Use appropriate and uniform abbreviations in your restaurant as directed by house policy.

Taking Food Orders

In taking food orders, make sure to follow the standard procedures. The following are the common steps observed in most food
serving establishment.

Steps Procedure Rationale/ Additional

Information

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Approach the Stand beside the guests. Look, smile and A pleasant greeting with a warm
table and stand at greet him or her by the name and title (if smile gives an impression of
the right side of known). If not known, address him with sir graciousness and warm
the host. or hospitality.
ma’am

Present the Present it with the cover facing the Menu should be carried to the
menu. costumer if the menu is a book type (several table properly.
pages), if not, present it open.

Take the Ask the guests if they are ready to order If there is an honoree, take
food order. “May I take your order now?” Take the his/her order first.
order beginning with the ladies, then the
gentlemen and lastly the host.

Write down Write down in an order slip and triplicate – For control purposes, no order
the order. one copy goes to the kitchen, one for the will be dispatched from the
waiter, and kitchen without
one for the cashier. an without an order slip.
Take efforts to Suggest appetizer, soup and salads to To increase sales, sales use
sell a complement the main dish; offer variety of suggestive selling when taking
complete meal. items; suggest wines the will best orders. Make suggestions that
compliment the meal. are suited to the age,
taste and needs of the costumers.

If the order is Tell the guest outright when his order is not Never make a guests wait for an
out of available. order that is not available. This
stock, suggest “I’m sorry sir, but we have run short of . will irritate him. Suggest an
appropriate You might want to try appropriate alternative for out of
alternative or ” (Mention the appropriate stock items.
substitute. alternative/s).

If applicable, Examples: “How would you like the steak Care must be taken in verifying
ask the guest how done? Rare, medium rare, medium, or well orders and its preparation.
he done?” Likewise, any special intrusion
wants his or request of the costumer
dish prepared. If an egg is ordered “How would you like regarding his order must be
the egg done, sir?” properly disseminated to the
kitchen to make sure the
costumer gets
what he wants.

Write all orders Use a coding method in identifying whoever
in an order slip orders each time. Do not forget to write the
in triplicate. data, table number, dishes ordered together
with the quantity and the manner of desired
preparations. The name of waiter/server
must also be indicated.
This will help in preventing any
embarrassing situation from
arising whereby a wrong order is
served to the costumer.
Use standard
abbreviations that can be
understood by both the waiters
and the cook.

Repeat the order As you repeat, mention the items ordered, This is important to
to the customer. number of orders, and the manner of prevent misunderstanding.
preparation.
“May I repeat your order sir? You will have Get the menu book after getting
1 order of fillet-mignon- medium rare, one the order.
portion of minestrone soup and green salad.
Did I get your order right?”

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 Place the order Give one copy of order slip to the food
to the kitchen. checker and another one for billing
purposes. The last copy is
for the waiter.

When taking the orders, you should have with you an order slip so that you can record the guests order in proper sequence. Below is a
sample of an order slip.

Sample Order Slip

LEARNING ACTIVITY 1: 5PTS

TRUE OR FALSE

Directions: Write T if the given statement is correct and F it is incorrect. Give justifications if your answer is false. Write your
answer in your notebook.

1.Upon presentation of the menu, request your guest to order, to ensurethey will be served right away.

2.Jot down on your order pad all the orders of your guest, including additional details to ensure you do not forget any information.

3.Start taking the order of the ladies, then the other guests present at the table.

4.Repeating the guests’ orders ensures the kitchen staff will not make any mistake in preparing the various food orders.

5.After all the guest have given their orders, it is polite to ask if they would like to order more.

LEARNING ACTIVITY 2:

Answer the following questions in your notebook.

1.Differentiate a la carte menu from a table d’ hotel menu.

2.Name at least five (5) types of menus, other than those mentioned in No. 1.

3.Give a brief description for each type.

4.Give a brief description for each type.

5.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

LEARNING ACTIVITY 3:

Directions: Answer the following questions. Write your answer in your notebook.

1.Enumerate the steps on taking the costumer’s order.

2.Give 5 things to remember when taking orders.

3.What is the important of remembering the sequence in taking orders?

LEARNING ACTIVITY 4: Multiple Choice (15 PTS)

Directions: Read the following test items carefully and choose the correct answer from the given choices. Write the letter of your
answer in your notebook.

1. What do you called to the list of all food and drinks that is offered in a food establishment?

a. Orders b. menu c. recipe d. static menu

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2. Which of the following types of menu which shows portioned dishes and each dish is priced separately? It allows the
guest to choose whose prices are within his/her budget.

a. table d’ hôte b. a la carte c. chef’s tasting menu d. static menu

3. Which of the following set of dishes or menu items that is different for each day during a cycle repeat?

a. california Menu b.tourist menu c.breakfast menu d.cycle menu

4. Which of the following menus that is composed mostly of light and often informal meals.

a. dessert menu b.lunch menu c.dinner menu d.california Menu

5. Which of the following menu that is offered by restaurants that have a 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.

a. dessert menu b.children’s menu c. dinner menu d. tourist menu

6. What kind of menu that is typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles, ice cream,
and soft drinks? The serving portions are usually smaller and are often priced lower.

a. children’s menu c. static menu

b. du jour menu or daily menu d. near the door

7. What will you do after escorting and seating the guests at their table?

a. Unfold the napkins and place them gently on each of the guest’s lap.

b. Present the menu with a pleasant smile.

c. Take the order cautiously.

d. Make suggestive selling.

8. Why do we need to lead or guide two customers to a two-seater table?

a. because there would be no space for four customers c. because it may affect the profit of the day

b. because there could be space enough for them d. because they are only two

9. Which of the following is the list of all the food and drinks being presented to the guests for their choice?

a. electric tablet order c. order slip

b. menu d. point of sale

10. Which of the following type of menus offers a complete meal with a fixed price?

a. Table D’ Hole c. A La Carte

b. Du Jour Menu d. cycle menu

11. Which of the following is not a proper way of taking guest’s orders?

a. Write down the order in triplicate copies; one copy goes to the kitchen, one for the waiter, and one for the cashier.

b. Take the order beginning with the ladies, then the host, lastly, the gentlemen.

c. Ask the customer if he is ready to order.

d. Repeat the orders of the guest.

12. What kind of menu features items that are traditionally available for breakfast, lunch, and dinner offered throughout
the day?

a. california menu c. dinner menu

b. dessert menu d. tourist menu

13. What do you call the most common type of menu that does not change every day?

a. a la carte b. cycle menu c. main menu d. static menu

14. Which of the following is the correct way of presenting the menu to the guest?

a. Present the menu at the upper part with your right hand and when needed, assist with your left hand the bottom part.

b. Present the menu to the guest’s right side.

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c. Present the menu in front of the guests.

d. Present the menu at the back of the guests.

15. Which of the following is the standard sequence of serving foods to the guests?

a. appetizer, soup, salad, main course, dessert c. main course, dessert, appetizer, soup, salad

b. soup, salad, appetizer, main course, dessert d. salad, soup, main course, dessert, appetizer

LEARNING ACTIVITY 5: (25PTS)

REFLECTION: On the space provided below, write a reflection about the topic that you have learned today.

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