Food and Beverage

Services NCII 12
Food and Beverage Services NCII
Quarter 1 – Module 2: PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE (AS) 1.3 Record reservation data on forms accurately based on
establishment’s standards
1.4 Repeat and confirm details of the reservations with
customer
First Edition, 2020
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Published by the Department of Education Division of Pasig City

Development Team of the Self-Learning Module

Writer: Lourdes M. Bulaqueña

Editors:
Reviewers: Maria Elizabeth N. Villabroza, Cerina V. Galoy, (Technical)
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
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OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
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OIC-Chief, Curriculum Implementation Division
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Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)
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 Food and Beverage
Services NCII 12
Quarter 1
Self-Learning Module 2
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
L.O. 1: Take Table Reservations
1.1 Answer inquiries promptly, clearly and accurately
Introductory Message

For the facilitator:

Welcome to the Food and Beverage Services NCII- Grade 11/12 - Self-Learning
Module on Prepare Dining Room/Restaurant Area for Service (AS)!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

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

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the learner:

Welcome to the Food and Beverage Services NCII-Grade 11/12- Self-Learning

Module on Prepare Dining Room/Restaurant Area for Service (AS)!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of this module you are expected to:

1. identify required reservation details;

2. differentiate between a manual and a computerized reservation system;

3. appreciate the value of taking down notes and listening attentively; and

4. record and confirm booking details with customer on completion of data

entry.

PRETEST

GAME # 1: FACT or BLUFF

Directions: Write FACT if the statement is correct or BLUFF if it is wrong.

______________1. Filing is a reservation system that uses manual charts, calendars,

booking sheets, diary, forecast boards or room rack.

______________2. Manual reservation system provides up to date "real time"

information on availability at the push of a button.

______________3. Contact details can be a mobile phone number, landline number

or email address.

______________4. External documents are used within an establishment.

______________5. Computerized reservation system is the process of storing and

arranging documents according to a particular classification.
 RECAP
Directions: Identify the following. Choose your answer in the box below.

_____________1. It is an arrangement made in advance to have a table available at a

particular time.

_____________2. One of the ways of reservation that the customer comes into an

establishment and communicates directly with the staff.

_____________3. It is the way you use manners to represent yourself to customers via

telephone.

_____________4. To say whether you want to sit in an area of the restaurant that
allows cigarettes or not.

_____________5. A word used to ask if there are tables that can be reserved or not.

Phone Etiquette Availability Smoking/ Non-Smoking

In Person Reservation Reservation

LESSON

Introduction

Traditionally restaurants keep reservation books for keeping and recording

reservations. Reservations reach the restaurant via telephone and details of these
are written on a reservations book.

Nowadays, the massive use of the Internet and its benefits, have seen the
opportunity and great added value of creating online reservation systems.
 UNLOCKING OF DIFFICULTIES

TERM MEANING
Internal use documents - documents used within an establishment.

External use documents - documents than either come in or are sent out
to another organization.

After accepting or denying reservations, the next step in the process is

documentation. Documentation is conducted by the reservation staff by encoding
entries in the reservation form with the necessary details about the guest who is
about to book a table.

How to record table reservation?

A manual reservation system

To determine availability manual systems

will use manual charts, calendars, booking
sheets, diary, forecast boards or room rack.
Processes are needed to make sure availability is
kept accurate and up to date. Systems are
designed to cross the days off when a product is
booked out or no longer available. Systems are
also available to enable cancellations to be put
back into usage and to enable the customers to Fig. 1 - https://images.app.goo.gl/2fks4RyPCD24unhWA

change the dates of their reservations.

Forms will be used for reservation customer details. Systems and processes
have to work so the information collected can be stored and made available on the
dates it is required.
Computerized Reservation System

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 Fig. 2 - https://images.app.goo.gl/SnMqa56aq68HiYjz8
preferred room type, record of request, date of
last stay, even the amount spent previously. It is usually.
used by travel agencies.

▪ Why is recording reservation data on form so important for your restaurant?

 Reservation form is base document for any reservation system, whether the
system is manual or automated.
 Recording booking details ensure that guests will have a seat before they arrive
and the cover readied in advance.
 The form serves as a check-list of information collected from guest before
making any table reservation in the restaurant.
 Examples of Restaurant Reservation Forms

Fig. 3 - https://images.app.goo.gl/zyPVq8u55KhCsZz66

Fig. 4 - https://images.app.goo.gl/G2eF9WUkGAWKKZXz9
 Fig. 5 - https://images.app.goo.gl/siXC1soYJYuMudFq5

Confirming the reservation request:

After documenting the details of a guest

we need to confirm the table reservation to a
guest. Confirmation is done by dispatching a
confirmation letter to the guest either thru
email or a phone. Guarantees in terms of
deposits are oftentimes required by some
restaurants especially during busy periods of
operation or for large volume of food orders.

Fig. 6 -
https://images.app.goo.gl/vcJ1rxqwJNi
Maintaining the reservation record: moTKU9

After confirming a table reservation to the guest, we make a reservation

record for each and every booking made. There are two ways by which we can
process the records:
a) Documenting the original reservation:

In this process we file and record the original reservation details; a printed
copy is made and this is given to the reception area for reference and
counterchecking upon arrival of the guests. Thus, the form is filed on the basis of
date of arrival and by surname of the guest.

b) Modification of reservation:

Should there be any changes or

modification in the reservation, we make a
correction form or slip and attach this to the
original one.

Filing is the process of storing and arranging

documents according to a particular
classification.

Filing can be classified, or indexed, into Fig. 7

https://images.app.goo.gl/33cwM1nnUvDBgL
five categories: UNA

1. Alphabetically – Documents filed

alphabetically are filed according to the first,
and subsequent letter of the senders or
receivers name, or according to the type of
document, such as policies and procedures.

2. Numerically – This means your documents

are filed according to a number, such as a
room number, account number, invoice
Fig.8 https://images.app.goo.gl/LzzP1Wutu1RPmPke7
number, or other numerical identifier.

3. Geographically – Documents are filed according to a location or designated area.

4. By Subject – Some documents cannot be filed in any other way except by their
subject matter.

5. Chronologically – These documents are filed in date or time order. Most

restaurants will file all their reservations in Arrival Date order, with a backup system
under alphabetical order being the guests SURNAME.
 ACTIVITIES

Direction: Read the following conversation. Pretend that you are the order taker
and you are in the process of taking a phone-in reservation. After reading, fill in the
blank provided below.

Hostess: Thank you for calling Sakia Restaurant. How may I help you?

Randy: I’d like to make a reservation.

Hostess: For which day and for what time?

Randy: It’s for Friday, the 24th, at 7 o’clock.

Hostess: How many will be in the party?

Randy: There will be seven of us.

Hostess: And the name on the reservation?

Randy: Johnson.

Hostess: And a phone number where we can reach you?

Randy: 310-555-9023.

Hostess: Okay. Let me repeat back to you the information I have. This is a

reservation for the Friday after next for seven at 7 p.m. Is that correct?

Randy: Yes, that’s right. Can we have a table by the window in a non-smoking

section? I want to be away from the kitchen, if possible.

Hostess: Our restaurant is all non-smoking. We can’t guarantee a window

table, but I’ll note your preference.

Randy: Okay, that’s fine. What’s the parking situation at the restaurant?

Hostess: We have a parking lot behind the restaurant, and we also have valet

parking. Do any of the guests have special needs?

Randy: I’m glad you asked. I’ll need two high chairs and four booster seats.

Hostess: I’m sorry, but did you say two high chairs and four booster seats?
Randy: Yes, I did. I’m taking all of my nieces and nephews out to dinner.

Hostess: That sounds nice.

Gather the following important information needed for table reservation,

✓ Number of guests: ____________

✓ Reservation date :____________

✓ Arrival time: _________________

✓ Name of person making reservation: __________________

✓ The contact information of the person making the reservation:

_________________________________
✓ Other special requirements: ________________________
 WRAP-UP

Direction: Accomplish an exit ticket given the format below:

EXIT TICKETING:
After the conduct of today’s lesson:

I learned that_______________________________________________________________

I want to learn more about____________________________________________________

I will apply what I have learned through__________________________________________

VALUING

Direction: How will you rate yourselves as a person in terms of being responsible,
being attentive to detail and by being aware of your surroundings? Rate yourself
from 1 to 10 with 10 as the highest and 1 as the lowest. Explain. Share your
answers with your classmates.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________.
 POST TEST

TRUE OR FALSE. Write T if the statement is True and F if the statement is

False.

______1. Reservation form is base document for any reservation system, whether
the system is manual or automated.

______2. The Manual Reservation System provides up to date "real time"

information on availability at the push of a button.

______3. Filing is the process of storing and arranging documents according to a

particular classification.

______4. Computerized Reservation System uses manual charts, calendars, booking

sheets, diary, forecast boards or room rack.

______5. Numerically means your documents are filed according to a number, such
as a room number, account number, invoice number, or other numerical identifier
 1. T
2. F
3. T
4. F
5. T
Post Test Answer Key
Gather the following important information needed for table reservation,
✓ Number of guests: Seven (7)
✓ Reservation date : It’s for Friday, the 24th
✓ Arrival time: 7:00pm
✓ Name of person making reservation: Johnson
✓ The contact information of the person making the reservation: 310-555-
9023.
✓ Other special requirements: Can we have a table by the window in
a non-smoking section? I want to be away from the kitchen. I’ll need
two high chairs and four booster seats.
Answer Key for the Activity
1. Reservation
1. Bluff
2. In person Reservation
2. Bluff
3. Phone etiquette
3. Fact
4. Smoking/Non-
4. Bluff
Smoking
5. Bluff
5. Availability
Recap Answer Key Pre-Test
KEY TO CORRECTION
 References

Australian Aid ASEAN William Angliss Institute. Receive and Process Reservation
Trainee Manual© ASEAN 2012 (Melbourne, Astralia: William Angliss Institute of
TAFE, 2012).

https://www.ecomparemo.com/info/6-fine-dining-restaurants-in-the-philippines-
that-are-strictly-by-reservation/

https://en.wikipedia.org/wiki/Table_reservation

https://www.quia.com/files/quia/users/amlarson/FERNANDA/RESERVATIONS

Fig. 1 - https://images.app.goo.gl/2fks4RyPCD24unhWA
Fig. 2 - https://images.app.goo.gl/SnMqa56aq68HiYjz8
Fig. 3 - https://images.app.goo.gl/zyPVq8u55KhCsZz66
Fig. 4 - https://images.app.goo.gl/G2eF9WUkGAWKKZXz9
Fig. 5 - https://images.app.goo.gl/siXC1soYJYuMudFq5
Fig. 6 - https://images.app.goo.gl/vcJ1rxqwJNimoTKU9
Fig. 7 - https://images.app.goo.gl/33cwM1nnUvDBgLUNA
Fig. 8 - https://images.app.goo.gl/LzzP1Wutu1RPmPke7