Professional Documents
Culture Documents
FBS Module 1st Quarter Week 1
FBS Module 1st Quarter Week 1
Quarter 1 – Module 1:
(WEEK 1)
DRAFT ONLY
NAME: _____________________________________
SECTION:___________________________________
Food and Beverage Services – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare the Dining Room/Restaurant Area for Service
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.
Telefax: 527-49-69
E-mail Address: deped.tapat@yahoo.com
Chapter 1 Introductory Message
For the facilitator:
establishment’s standards.
a. sheet c. menu
b. computer d. form
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
establishment’s standards.
a. sheet c. menu
b. computer d. form
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Furthermore, you are expected to encourage and
assist the learners as they do the tasks included in the module.
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
❖ LO ❖ Take Table Reservations
1
Reservations are beneficial for both the customer and the restaurant. Table
reservations are tricky to master. Before taking reservations, make sure to know the
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
answers to the questions which are likely to be asked. Make sure to know the possible
questions and try to answer all questions promptly and accurately.
Let’s Learn
This module was designed and written with you in mind. It is here to help you
master the nature of Table Reservations. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the course.
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
But the order in which you read them can be changed to correspond with the textbook you
are now using.
establishment’s standards.
a. sheet c. menu
b. computer d. form
2. Answer questions clearly and accurately;
3. Explain parts of reservation form;
4. Compare the advantages and disadvantages of taking reservations; and
5. Distinguish alternatives to reservations.
Let’s Try
True or False: Write TRUE if the statement is correct, and FALSE if it is incorrect. Write
your answer in your test notebook.
establishment’s standards.
a. sheet c. menu
b. computer d. form
__________ 1. Gather all pertinent information on the reservation from the guest
__________ 2. Take note of specials and changes in the menu and make sure to
establishment’s standards.
a. sheet c. menu
b. computer d. form
__________ 5. Always be sarcastic when dealing with customers.
establishment’s standards.
a. sheet c. menu
b. computer d. form
establishment’s standards.
Let’s Explore
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
Reservation is one way of ensuring restaurant accommodation. It saves you time
and effort. Analyze the picture above, what type of table reservation is it? What are the
important things that you need to bear in mind?
establishment’s standards.
a. sheet c. menu
b. computer d. form
o How to Take Reservations
Reservations are advanced table bookings made at a specific time. Before taking
reservations, make sure to know the answers to the questions which are likely to be asked.
It is very important to answer all questions promptly and accurately.
establishment’s standards.
a. sheet c. menu
b. computer d. form
❖ Always be calm and polite when speaking to guests
establishment’s standards.
a. sheet c. menu
b. computer d. form
TABLE RESRVATIONS PROCEDURE FOR RESTAURANTS
ANSWERING THE TELEPHONE:
⮚ Good (morning/ afternoon/ evening). Roof Top Restaurants, Albert speaking. How
may I help you?
establishment’s standards.
a. sheet c. menu
b. computer d. form
ACKNOWLEDGE A RESERVATION REQUEST:
⮚ May I please repeat the table reservation details, a table for (2) (this afternoon/ on
Sunday, 31 October) at (2:00 p.m.) in the name of (Mr., David). And your (telephone
number) is (123456789). Are those details correct?
establishment’s standards.
a. sheet c. menu
b. computer d. form
SAYING GOODBYE
⮚ Thank you very much for calling, Mr. David. We look forward to seeing you then.
Have a great day ahead.
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
Let’s Elaborate
Possible Questions of Customers When Taking Table Reservations
establishment’s standards.
a. sheet c. menu
b. computer d. form
Possible Questions Customers Ask When Taking Table Reservations
establishment’s standards.
a. sheet c. menu
b. computer d. form
Here are some advantages and disadvantages of accepting table reservations.
● SPECIAL OCCASIONS
On these occasions, aside from the profit it will yield, taking reservations can
be an opportunity for restaurants to advertise what they offer, what makes
them at par with their competitors while ensuring customer satisfaction.
● FAIRNESS
Some restaurants require their guests to make a reservation week or even
months before their desired date. To be fair, some restaurants decide to run
purely on a first-come, first served basis.
establishment’s standards.
a. sheet c. menu
b. computer d. form
However, waiting time can be extremely long at places like these; this is why
accepting reservations makes it easier for restaurants to prioritize these
guests should other guests opt to just walk-in.
● HIGHER CHECKS
Usually, guests who make reservations either hold a large party or simply
plan for a special event. These occasions result in increased revenue on the
part of the restaurant.
● ABSENT CUSTOMERS
When the serving party does not show up, sales suffer. The reservation
made by the party concerned forces the restaurant to turn away other sales-
generating customers for that scheduled time. Some restaurants charge a fee
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
for a non-show to prevent this from happening or to cover their losses should
it occur.
● PLANNING AHEAD
This will give restaurants ample time to plan their program. This may
include adjusting their workforce or the layout or their restaurant to
accommodate the maximum number of guests without crowding the area.
establishment’s standards.
a. sheet c. menu
b. computer d. form
In the case of some restaurants who do not accept reservations or for those who
cannot accommodate a large number of guests, the following options can be considered.
establishment’s standards.
a. sheet c. menu
b. computer d. form
Many restaurants employ electronic pagers in lieu of calling
out customers’ names when tables are ready. This device flashes,
vibrates, and sometimes make noises when a table is available. The
downside of this gadget is that when it malfunctions.
Let’s Dig in
establishment’s standards.
a. sheet c. menu
b. computer d. form
Activity 1.1 Filling out Reservation Form
establishment’s standards.
a. sheet c. menu
b. computer d. form
Reservation Keyed into PMS Guest Service Accounts Department
Taken by by
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
Let’s Remember
1. There are a lot of possible questions a customer may ask.
2. Reservations are advanced table bookings made at a specific time.
establishment’s standards.
a. sheet c. menu
b. computer d. form
3. An advantage of taking reservation is that you know exactly how many guests you
need to feed.
4. Overbooking is taking more reservations than the number of tables and seats
available.
5. You need to record reservation data on forms based on the establishment’s
standards.
6. Always be calm and polite when speaking to guests.
7. Repeat details of the reservations with the customer.
8. Take note of specials, and changes in the menu and make sure to inform guests
about it.
establishment’s standards.
a. sheet c. menu
b. computer d. form
9. Impart additional information to the guest such as parking conditions and
directions to the establishment.
10. The reservation book should always be ready at hand.
Let’s Apply
establishment’s standards.
a. sheet c. menu
b. computer d. form
Sample Situation:
a. Debut- Total number of guests: a family of 20; composed of 15
teenagers and 5 adults (1 is a senior citizen) and 4 regular adults.
Let’s Evaluate
establishment’s standards.
a. sheet c. menu
b. computer d. form
Multiple Choice. Choose the letter of the best answer. Write the letter of your choice on a
separate paper.
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
Let’s Extend
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
Write six possible questions a customer may ask.
establishment’s standards.
a. sheet c. menu
b. computer d. form
References
1. You should answer your phone immediately
a. True c. Maybe
b. False d. No
2. A/An __________ of taking reservation is that you know exactly how many guests
you need to feed.
a. advantage c. disadvantage
b. problem d. gain
3. ____________ are advanced table bookings made at a specific time.
a. Specials c. Reservations
b. Menus d. Overbookings
4. Guests give their names, stay inside the restaurant, and wait for their names to
be called.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
5. Guests call ahead to place their names on the waiting list and inquire how long
it will take to wait. They will come only once a restaurant staff calls to inform
them of the next available table.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
6. Many restaurants employ electronic device in lieu of calling out customers’
names when tables are ready. This device flashes, vibrates, and sometimes make
noises when a table is available. The downside of this gadget is that when it
malfunctions.
a. The call-ahead list c. Reservations
b. Pagers d. The waiting lists
7. __________ is taking more reservations than the number of tables and seats
available.
a. Pager
c. Overbooking
b. The waiting list d. The call-ahead list
8. Sometimes a reservation is changed without prior notice. Because plans have
been changed, the restaurant makes adjustments on the table setting.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
9. This will give restaurants ample time to plan their program. This may include
adjusting their workforce or the layout or their restaurant to accommodate the
maximum number of guests without crowding the area.
a. Planning ahead c. Change in party numbers
b. Absent customers d. Special occasions
establishment’s standards.
a. sheet c. menu
b. computer d. form
Arcos, C.M. et al., (2017).Technical-Vocational-Livelihood (Home Economics)
Food and Beverage Services Manual. First Edition. Pasig City, Philippines: Sunshine
Interlinks Publishing House Inc. Department of Education-Bureau of Learning
Resources (DepEd-BLR).
establishment’s standards.
a. sheet c. menu
b. computer d. form
[The Ultimate Guide to a Restaurant Reservation System]. (n.d.). Retrieved June 20, 2020,
from https://www.upmenu.com/blog/the-ultimate-guide-to-a-restaurant-
reservation-system/.
Jaromamay, C. (2018, May 12). CBLM for Food & Beverage Services NC II. Retrieved
June 21, 2020, from https://www.slideshare.net/ChristianJaromamay1/cblm-for-
food-beverage-services-nc-ii
establishment’s standards.
a. sheet c. menu
b. computer d. form