Food and Beverage

Services NCII 12
Food and Beverage Services NCII
Quarter 1 – Module 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE (AS)
L.O. 1: Take Table Reservations
1.1 Answer inquiries promptly, clearly and accurately
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the 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
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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)
Printed in the Philippines by Department of Education – Schools Division of Pasig
City
Food and Beverage
Services NCII 12
Quarter 1

Self -Learning Module 1

PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (A

L.O. 1: Take Table Reservations

1.1 Answer inquiries promptly, clearly and accura

Introductory Message
For the facilitator:

Welcome to the Food and Beverage Services NCII- Grade 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 containshelpful tips or strategiesthat
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 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 the ways in which reservations may be received;

2. learn the value of an effective communication; and

3. answer inquiries promptly, clearly and accurately through online or phone in.
 PRETEST

GAME #1 – 4 pics 1 word

Directions: Take this test and find out how much you already know about the
lesson.

Guess what specific word the pictures describe.

1.

R S R A T N

Fig. 1.1 - https://heavy.com/4-pics

1word-cheats/2014/04/reception
meter/

P O P

2.

Fig. 1.1 - https://heavy.com/4-pics-

1word-cheats/2014/04/reception-
basketball-ticket-meter/

3.
T L P H N

Fig. 1.3
https://images.app.goo.gl/JJitgdTZ5b
wtssGd9
4.
T B E

Fig. 1.4 https://heavy.com/4-pics-1-

word-cheats/2014/04/chart-periodicdepartures-seats/

E A L
5.

Fig. 1.5 https://heavy.com/4-pics-1-

word-cheats/2014/04

RECAP

Direction: Share your most unforgettable moment(s) in your life from your
learning(s) in Home Economics that helped you sustain yourselves in this
pandemic. Write your answers on the space provided.

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

LESSON
Game # 2: WORD WAR

Directions: Arrange the jumbled letters to make a word which has a meaning

UNLOCKING OF DIFFICULTIES

1. ROSETRVAIEN - is an arrangement made in advance to have a table available

at a particular time.
 2. BOKOOVREED - selling more of a good or service than you have available.
Usually done to compensate for no shows.

3. ON WOHS- A person who has made a reservation but does not turn up.

4. PU GINLLSE- Offer more than the guest is asking for. Sell up your price range.

5. AWIT SITL- A listing of reservations waiting for cancellations in order to be

accepted.

6. SMILECAFI- A machine that copies a document and transmits it to another fax

machine.

7. KEAP NOSEAS- Time of high occupancy.

8. WOL NOSEAS- Time of low occupancy.

Table Reservation at a Restaurant

The process of booking a seat in a restaurant entails a range of terms that can be
confusing to a diner and to the untrained service staff. The following are some
terminologies that may be helpful to both the person making the reservation and to
the recipient of the reservation request.

1. Booking

To ask that a service or product is available

only for you at a particular time. This is how a
customer may express his desire to book in a
restaurant either in person or thru the phone:

• I’d like to make a booking for tonight at 7

pm. My name is (name).
Fig. 1.6-
• I’d like to book a table for tonight at 7 pm. https://images.app.goo.gl/nHJMaKHYaKWvUcJH
7

2. Reservation
- A synonym of booking, these words can be used similarly. - It is
an arrangement made in advance to have a table available at a
particular time.
- It is a booking in advance for a space for a specified period of time.
- is an arrangement made in advance to have a table available at a
restaurant.

Inquiries for table seats in a restaurant are usually expressed in the following
way:
  I’d like to make a reservation for tonight at 7 pm. My name is
(name).  I would like to reserve a table for tonight at 7 pm.

▪ When do we use a telephone for communication?

Ways reservations may be received

a. Using the Telephone

There should be a procedure or 'house

standard' in the restaurant, which specifies the
guidelines on answering telephone calls. However, as a
general rule, you should always:

1. Greet the caller.

Fig. 1.7-

2. Identify self and position. https://images.app.goo.gl/1FSLg9FYU

zVShCP9
o

3. Ask the caller how you can be of assistance.

For example: "Good afternoon. Thank you for calling The Quality Restaurant, Miss
Sita speaking. How may I assist you?"
 Phone Etiquette

1. Answer the call within three rings.

2. Immediately introduce yourself.
3. Speak clearly.
4. Only use speakerphone whennecessary.
5. Actively listen and take notes
6. Use proper language

b. In person – the customer comes into the

establishment and communicates directly with the staff.
Fig.1.8-
https;//images.app.goo.gl/BeoJcqVt1y
McETeA6

c. e-MAIL - written requests for reservation

are common for group, tour, & convention business.
Generally, mail requests are sent directly to the
reservation department of the destination property. Fig 1.9-
https://images.app.goo.gl/XyJpNENb
2
rSehmq57

d. Facsimile (fax) – this is another form of

communication that is being replaced by
technology. In today’s technology, this piece of
equipment is being taken over by computer with
messages sent in by email or through the Fig 1.10-

internet https://images.app.goo.gl/EvE7JjfSgB

bXeMkk9

e. Internet – on-line bookings via a website

f. Third party reservations – using a reservation

company to make a booking for you. Fig 1.11-
https://images.app.goo.gl/GeBooQpVAgn
fSsz47

3. People
The plural of person, it is used to specify how many people will be coming.

 I need to make a booking for 23 people. My name is (name).

 4. Non-Smoking / Smoking
To say whether you want to sit in an area of the restaurant that allows
cigarettes or not.

 I would like a table in the non-smoking section, please.

5. Area Selection – Window / Inside / Outside

• We want a table by the window if you have one.

• We would like to be seated inside.
• Can you reserve one of your outside tables for us, please?

6. Booth

A booth is a table that has long cushion chairs

around it. The chairs have backs that separate each table
from one another. This kind of seating is normally found in
cafes. Fig.1.12
https://images.app.goo.gl/ggxKenmVHJf
YRDcC8

I would like a booth, please. Fig. 1.12

7. Availability

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

• Do you have any tables available this afternoon?

• What is your booking availability for a large group of 50 people for
tomorrow at lunch?

8. Booking Times

What is the earliest/latest time I can make a reservation?

• Please reserve a table for me at (time). My name is (name).

• Do you have any times available to make a booking for tonight?
• What time does the restaurant open this evening?
• Do you allow bookings?
9. Special Occasions

• It is our Ten-year wedding anniversary next month, and I wanted to see if

you have any special offers or arrangements before I booked a table with
you?
 • Can I please reserve your best table for Friday next week? I am planning
on proposing to my Girlfriend during the evening; can arrangements be
made to have the ring brought to our table in a Champagne Glass?

Booking a table at a restaurant is easy if you remember the most important things you
need to include in your request.

1. Your Name
2. Date/ Time
3. How many people/Guest
4. Name Person/ Contact Number
 ACTIVITIES

WRITING TASK

Directions: Look at the pictures. Write a similar dialogue to describe what is

happening in the images.
 WRAP-UP

3,2, 1 Strategy: Directions (Students will answer the questions)

a. Give three (3) things that you have learned today.

b. Based on Question a, how will you apply those things that you have
learned in everyday life? Cite two (2) examples.

c. Write one (1) question about the lesson you are confused about.

VALUING

Direction: Choose a letter (s) from your full name which will describe the character
of a Receptionist while taking table reservation and explain.

Ex. LOURDES – (R) Responsible

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
 POSTTEST

Game # 3: Who wants to be a Receptionist?

Direction: Choose the correct answer.

1. This term refers to an arrangement made in advance to have a table available at

a restaurant.
A. Table set up B. Table Reservation C. Table Skirting D. All of these

2. This is the most common method of direct reservation communication.

A. Email B. Video Chat C. Telephone D. Twitter

3. A word used to ask if there are tables that can be reserved or not.
A. Availability B. People C. Special Occasion D. None of these

4. A word to as for when you want to sit in an area of the restaurant that
allows cigarettes or not.
A. People B. Reservation C. Availability D. Smoking/Non Smoking

5. The plural form of the word person used to specify the number of guests or
diners coming in.
A. Availability B. People C. Reservation D. Booth

References
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/354-rest-
resvprocedure.html

https://www.eslfast.com/robot/topics/restaurant/restaurant02.htm

https://en.wikipedia.org/wiki/Table_reservation http://www.merriam-webster.com

Tesda Module https://secure3.eslpod.com/podcast/esl-podcast-259-making-a-

restaurantreservation/

https://www.myenglishteacher.eu/blog/table -reservation-at-a-
restaurantvocabulary/

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

Fig. 1.1 - https://heavy.com/4-pics-1-word-cheats/2014/04/reception-

basketballticket-meter/

Fig. 1.2 - https://heavy.com/4-pics-1-word-cheats/2014/03/lawyers-work-

teamhandshake

Fig 1.3- https://www.goanswers.net/6301/4-pics-1-word-level-40-from-5-letters

Fig. 1.4 - https://heavy.com/4-pics-1-word-cheats/2014/04/chart-

periodicdepartures-seats/

Fig. 1.5- https://heavy.com/4-pics-1-word-cheats/2014/04 Fig.

1.6- https://images.app.goo.gl/nHJMaKHYaKWvUcJH7

Fig. 1.7- https://images.app.goo.gl/1FSLg9FYUozVShCP9

Fig.1.8- https;//images.app.goo.gl/BeoJcqVt1yMcETeA6

Fig 1.9- https://images.app.goo.gl/XyJpNENb2rSehmq57

Fig 1.10- https://images.app.goo.gl/EvE7JjfSgBbXeMkk9

Fig 1.11- https://images.app.goo.gl/GeBooQpVAgnfSsz47

Fig.1.12 https://images.app.goo.gl/ggxKenmVHJfYRDcC8