FBS Lesson Plan Final

GUIPOS SENIOR HIGH SCHOOL
GUIPOS NATIONAL HIGH SCHOOL • School ID: 303778

DEPARTMENT OF EDUCATION, REGION IX, DIVISION OF ZAMBOANGA DEL SUR
BREAD AND PASTRY PRODUCTION
I. OBJECTIVES
At the end of the lesson the students will be able to:
1.
2.
II. SUBJECT MATTER
Title: Sanitation
III. Preparatory Activities
Activating Prior Knowledge
1. Opening Prayer
2. Checking of Attendance
3. Review:
4. Motivation:
5. Presentation
6. Discussion
What is Sanitation?
Sanitation means keeping bacteria down to a small number as possible
through personal hygiene and proper food handling. It also means keeping the food at
the appropriate temperature.
Sanitary measures include personal hygiene, keeping food, equipment and

the work area clean.
Workers Personal Hygiene
 Remove jewelries and accessories before starting to work.

 Hands should be clean and nails cut short.
 Use the appropriate work outfit. People who work in the kitchen should wear
suitable, clean and from freshly ironed aprons. Aprons protect the body from
burns and scalds and from food stain. Headbands are used to prevent loose
hair from dropping into the food and also absorb sweat on head.
 Keep sick persons out of the kitchen.
Facilities
 Sanitize all laboratory equipment, tools and utensils thoroughly before and
after use.
 Air dry equipment, tools, and utensils to avoid build up dust and rust
corrosion.
 Dispose of garbage properly everyday so as not to invite rodents and insects.
Practical Ways of Keeping Food Clean
 Food should be handled with clean hands.

 Avoid sneezing and coughing when handling food.
 Utensils that fall on the floor should be washed well before using them again.
 Store food supplies in a clean, dry place to maintain its freshness.

 Clean cans, bottles and bags containing ingredients before opening.
 Keep dry and liquid ingredients in a sealed container. Check for its safety from time to time.
 Separate fresh vegetables from old ones before storing.
 Keep food at a suitable temperature. Bacteria multiply fastest between 15 C and 52 C (60 F
and 125 F). keep hot food until served. “Hot” means above 60 C (140 F), where bacteria can
no longer grow. Keep cold food cold until served. “Cold”, means below 4 C (40 F)
refrigerator temperature of below.
Keeping the Work Laboratory Area Clean
 Keep the floor area clean and free from waste, water and grease.
 Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
 Check and clean the dishwashing area whenever needed.
 Clean the tables after using them.
Safety Precautions in the Kitchen
Factors that Contribute to Successful Baking
The Uses of Quality Ingredients
The Uses of Appropriate Tools and Utensils
Correct Procedures
FOOD AND BEVERAGES SERVICING
______________________________________________
I. OBJECTIVES
a. make and demonstrate menu and drink lists to customers
b. provides recommendation and suggestion to assist customers with drink and meal
selections
II. SUBJECT MATTER
Present the Menu to Guests

1. Opening Prayer
3. Review:
Review on the technical terms.
4. Motivation:
Show a picture on different menus.
5. Presentation
Based on the activity we had, our topic for today is about “Present the Menu to Guests”
6. Discussion
A menu is a list of dishes and drinks available in a food service

establishment. There are two types of menu- a la carte and table d’hôte. The key
difference between the two is that dishes are priced separately in the a la carte while table
d’hôte menu price items by set of a complete meal.
Advantages and Disadvantages of Different Types of Menu

Type of Menu Advantages Disadvantages
A la carte This provides and This is usually more
extensive choice for expensive.
guests in terms of Items are prepared as
type of meal and ordered.
cooking method. Hence, longer wait
Price of each item is time for guests.
shown.
Table d’hôte All dishes are ready The menu has fixed
to serve. number of courses.
Selling price is fixed. There is limited
choice within
courses.
Parts of the Menu

The following are the different parts of the menu.
 Hor d’oeuvres- the light food served as appetizers before the regular course.
 Today’s special- a dish recommended by the chef or cook.
 Entrée- main dish at lunch or dinner.
 Side dish- a dish that is served to complement the entrée.
 House specialties- an item or product of a distinctive kind or particular
superiority.
 Beverage- any liquids for drinking.
 Platter- a meal or courses serve on a platter.

 Desserts- a usually sweet course or dish, as fruit, ice cream, or pastry, served at
the end of a meal.
Procedure in Handling the Menu

The following are the steps when handling the menu to the guests must be
followed.
 Ensure that all of the menus are facing the right way.
 Provide enough menus for everyone at the table. Present the menu from the right
side of the guest. If folded menu is us it before, open it before presenting to
guests.
 Present the menu by saying “Ma’am/ Sir, here is our menu for your selection. I
will be happy to take your order whenever you are ready.
 Today’s specials and promotions, written on the menu or not, must be mentioned
to the guests upon menu presentations.
 Politely inform the guests if there are any items that are not available.
Activity: Fill in the menu below with the following items.
 Apple harvest pound cake with caramel glaze- DESSERT

 Apple slab pie - DESSERT
 Strawberry sherbet- DESSERT
 Grilled shrimp scampi- ENTREE
 Salisbury steak with mushrooms- ENTREE
 Burgundy pork tenderloins- ENTREE
 Antipasto platter- PLATTER
 Mexican platter- PLATTER
 House blend iced tea- BEVERAGES
 Soda in can- BEVERAGES
 Draft beer- BEVERAGES
 Sautéed asparagus in cherry tomatoes- SIDE DISH
 Buttered corn and carrots- SIDE DISH
 Zucchini and blue cheese side- SIDE DISH
 Chicken fingers with tartar sauce - APPETIZER
 Clam chowder- APPETIZER
APPETIZER SIDE DISH DESSERTS
ENTREE PLATTER BEVERAGES
7. Generalization
What is menu? How will you present the menu to the guests? What are the
procedures in handling the menu?
8. Evaluation
Directions: Make your own sample menu and demonstrate the proper way of menu
presentation in front of the class. Take note of the following points.
Note: All materials will be provided by the teacher
Choose a name for your restaurant.

Create your own menu with all the parts.
Make sure that you follow a theme (Filipino, American or Italian) when including
dishes in your menu
Present the menu to your teacher who will serve as your guests.
IV. ASSIGNMENT
In a ¼ sheet of paper, is it important that the servers must be knowledgeable and

familiar with the menu? If Yes or no? Support your answer.
_________________________________
I. OBJECTIVES
a. Provide recommendations and suggestions to assist customers with drink and meal
selections
b. Answer customers’ questions on menu items courteously
c. plays the role of Food and Beverage attendant in the hotel
II. SUBJECT MATTER
Providing Suggestions and Recommendations to Assist Guests

1. Opening Prayer
3. Review:
How will present the menu to the guests?
4. Motivation:
The teachers play a short video on setting the guests
5. Presentation
6. Discussion
Providing Suggestions and Recommendations to Assist Guests

A server has two options in answering a guest question about the menu. First, he or she
can suggest or second, he or she can recommend. According to the Culinary Institute of America
(2005), suggestions are safe while recommendations are risky. To elaborate and understand the
difference between the two, read the following excerpts of conversation.
Guests: What vegetable side dish do you offer?
Server: Well, we have baked mushrooms, sautéed snow peas, buttered corn and carrots.
Guests: What vegetable side dish do you offer?
Server: Well, our baked mushroom is superb. It is drizzled with olive oil and seasoned with Italian
herbs. This will go well with your steak.
Suggestive Selling is providing recommendations for food, beverages, and services that
guests can avail so that their dining experience will be better and there will be an increase
in their check.
Examples:
When the guests order a sandwich or a salad, you may ask, “Which do you prefer to
drink: tea, coffee, or milk?” This way the guest is encouraged to add beverage in his or
her order.
When the guest chose a grilled food, you may emphasize the time required to cook the
food. You may ask he if or she would like an appetizer or soup while waiting.
When the guest order of an a la carte meat dish has been served, you may return to the
table, present the menu again and ask “Would you like to have dessert?”
Answering Questions of the Guests

Here are some of the most common concerns of guests regarding items on the menu that
they may be inquiring about.
 Vegetarian food
 Budget-wise selection
 Ingredients that may cause allergic reaction
 Healthful choices
 Food they may dislike
Helping the Guest Place an Order

1. Ask questions
 Questions about food
 Questions about beverages
2. Give information
 General information
 Information about food
 Information about beverages
Activity:
Rubrics:
Mastery 10%
Idea 10%
Delivery of words 10%
7. Generalization
What are the technical terms found in this topic? How will you provide the needs
of your guests?
8. Evaluation
Directions: Write R on the line if the statement is a recommendation. Write S if it is a
suggestion.
__________1. The chef makes really good steak.
__________2. Our best sellers are chicken parmigiana and aglio olio.
__________3. We have chicken fingers with spicy mango salsa dip, cheese sticks,
buffalo wings, and potato fingers.
__________4. Our list of entrees includes sirloin steak with gravy, Salisbury steak
with gravy, chicken galantine, and baked pork chops.
__________5. I particularly love the smoothness of our chocolate mousse.
IV. ASSIGNMENT
Using the menu, you created from the previous activity, have a role play about giving assistance to a
guest that needs help on drink and meal selection.
Prepared by:
ALJHON P. DAGOOC
___________________________________
I. OBJECTIVES
a. operate ordering system promptly
II. SUBJECT MATTER
Take Food /Beverage Order

1. Opening Prayer
3. Review:
How will you provide recommendations, suggestions, and answering questions to
the needs of the guests with drink and meal selection?
4. Motivation:
Show a strips of technical terms found in this topic.
 Checklist system- a method of taking order wherein the server selects the
guest’s choice by placing a mark on a printed list of menu.
 Point-of-service (POS) system- combination of computer hardware and
software to automate restaurant transactions and functions.
5. Presentation
6. Discussion
Operating Order Systems Promptly
1. Checklist system
Is the most commonly used in short-order, quick service, and fast-food
establishment with a limited menu. In this method, the server selects the guest’s choice
by placing a mark on a pre-printed list of menu. He or she also indicates the quantity and
size of the food item.
2. Guests check order system

In this method, the server directly writes the guests order on the guest check form.
3. Notepad order system

Unlike the guests- check form systems, this order taking method is best used for
restaurants with multiunit kitchen with separate chefs for every unit. In this method, the
server writes the order on a notepad. The notepad is divided into columns that are
labelled as the different food courses. The guests are noted on the left margin. This
method allows the server to quickly see the entire party’s choices for each food course.
4. Handled computer order system

This is a paperless method of taking the guests order. The server takes the order
and inputs it on a hand held computer by touching prompts using a stylus. Orders are sent
electronically to the units concerned such the kitchen and the bar.
5. Point-of-Service System
It is a combination of computer hardware and software to automate restaurant
transactions and functions.
Activity: Ask four of your classmates to be your guests. Use the menu you created.
Record their orders using the notepad order system.
7. Generalization
What are the operating order systems? Explain each system.
8. Evaluation
Directions: Write true on the line if the statement is correct. Write false if not.
___________1. Understanding the order taking system used in the food service
establishment will help you save time in performing your duties as a server.
___________2. Checklist system is the most commonly used in short-order, quick
service, and fast- food establishment with a limited menu.
___________3. The server selects the guest’s choice by placing a mark on a pre-printed
list of menu in the guests check form.
___________4. The notepad order system is best used for food service establishments
that have single unit kitchen so that the guest check is not excessively handled.
___________5. The notepad order system is best used for restaurants with multi-unit
kitchen with separate chefs for every unit.
IV. ASSIGNMENT
Directions: In a ½ sheet of paper, answer the question briefly and concisely.
1. What are the steps that will guide you when taking and recording orders?
_______________________________________
I. OBJECTIVES
a. take and record orders accurately with minimal disruptions to customers
II. SUBJECT MATTER
Take Food /Beverage Order

1. Opening Prayer
3. Review:
What have you learned on operating ordering systems promptly?
4. Motivation:
Activity: Scrambled letters.
1. UROF OTP- FOUR TOP
2. VOTPI METSYS- PIVOT SYSTEM
3. NOITAIVERBBA- ABBREVIATION
5. Presentation
6. Discussion
ORDER TAKING AND RECORDING
Orders must always be taken accurately and with no or minimal disruptions to the guests.
It should always be done as quickly as possible. An order is recorded for different
purposes that include the following:
1. It informs the kitchen which items or food must be prepared.

2. It lets the servers know whether to add or remove cutlery from the cover.
3. It gives correspondence to guests who ordered and the food and beverage
ordered.
4. It serves as the basis for the guests account.
Rules when Taking and Recording orders
1. Be attentive.
2. Be sensitive in approaching the table and the guests
3. Make recommendations or suggestions
4. Take the guests order from the right
5. Note the number of guests
6. Abbreviate
Term Abbreviation
Very well done VWD
Well done WD
Medium well MW
Medium M
Medium rare MR
Rare R
Extra rare ER
Baked BKD
Braised B
Fried chicken F Chk
Steak St
Roast beef RB
Prime T-bone steak Prm T-st
Ranch sauce RS
Beef Bf
7. Repeat the Order
Activity: Familiarize yourself with the abbreviations that will be provided by your teacher.
Listen to the voice recording that will be played in the class. The recording is an order taking
conversation between the server and the guests. Record the guests order using notepad order
taking system.
7. Generalization
What are the rules when taking and recording orders?
8. Evaluation
Directions: Identify the guests order indicated in each number. Write your answer on the
line.
_________________1. F Chk and Sfd parm

_________________2. RB VWD
_________________3. Prm T-st w/ RS
_________________4. F Chk w/ Mc n C
_________________5. ¼ B wd BLT and RS on the side
_________________6. Sst w. mush and VS w/ RD
_________________7. BKD Ch Af
_________________8. BR Bf
_________________9. RB w/ RS
_________________10. Prm T- st served w/ VS and RD
IV. ASSIGNMENT
Study the following technical terms that found on the next topic.
1. celiac
2. diabetic
3. diet
4. kosher
__________________________________
I. OBJECTIVES
a. serve food and beverage selections promptly from service areas
II. SUBJECT MATTER
Sequence table serving ( a la carte, fine dining with wine services)

1. Opening Prayer
3. Review:
What have you learned on the past topic?
4. Motivation:
Although the skills aren’t hard to learn,

finding the happiness and finding fulfilment
in continuously serving somebody else
something good to eat, is what makes a
really good restaurant.
-Mario Batali
Can you share your ideas to the class?
5. Presentation
6. Discussion
Service Soup
Service From Flats
Service of Accompanying Sauces
Service of Wines
o White Wines
o Red Wines
- Young red wine
- Wine is of age and has heavy sediment
- Sparkling Wine
Activity: Serving Food and Beverages Selections Promptly and Courteously

Directions: Together with a partner, perform the following tasks.
1. Serving soup
2. Serving meat
3. Serving sauce
4. Serving wine
7. Generalization
How will you present and serve sparkling wine? What are the steps in serving
meats and fish dishes?
8. Evaluation
Directions: Using letters A to J arrange the following steps of how to serve wine in
chronological order.
______________1. Give a taste to the host, pouring from the right.

______________2. Cut the foil, remove and wipe the top of the cork within the serviette.
______________3. Replace the remaining wine in the wine bucket and refill the glasses
when necessary.
______________4. The cork would generally be placed on a side plate at the head of the
hosts cover.
______________5. Wipe the inside of the neck of the bottle with the serviette.
______________6. Fill each glass two-thirds full..
______________7. Hold the bottle for the pouring in such a fashion that the label may be
seen.
______________8. Remove the cork in the accepted fashion. Smell the cork in case the
wine is corked.
______________9. Wipe the bottle dry.
______________10. Present the bottle to the host showing the label.
IV. ASSIGNMENT
Define the following:
1. Gueridon service
2. Rechaud
_______________________________________
I. OBJECTIVES
a. provide glassware, service ware and cutlery suitable to menu choices
II. SUBJECT MATTER
Safety Practices and Precautionary Measures in Serving Guests Orders

1. Opening Prayer
3. Review:
What have you learned on the past topic?
4. Motivation:
Show pictures on different types of silver ware, china ware and glass ware.
5. Presentation
6. Discussion
Different Types of Table Service
French Service
The most elegant and expensive style of service. It is used in upscale
restaurants, hotel dining rooms, cruise ship, and casinos.
The French cover requires the following dining tools:
Knives Spoons Forks Glassware Plates Cups and Other

Saucers Tools
Fish knife Soup spoon Dinner fork Water Dinner Demitasse Coaster
goblet plate cup and
saucer
Dinner Table Dessert White wine Fish Cup and Ash tray
knife spoon fork glass plate/salad saucer
plate
Salad knife Long spoon Cocktail Red wine Side plate/ Creamery
fork glass bread plate set
Butter Dessert Salad fork Collins Dessert
spreader spoon glass plate
Tea spoon Sherbet Side plate/
glass appetizer
plate
Demitasse Champagne
spoon saucer
Russian Service
This type of service is very similar to French. It is very formal and elegant
as well because guests also receive special attention. However, there are two
major differences. First, only one server is needed. Second, the food is
fully prepared in the kitchen and brought to the dining area in platters.
The following dining tools are included in Russian cover.

Knives Spoons Forks Glassware Plates Cups and Other
Saucers Tools
Dinner Soup spoon Dinner fork Water Dinner Demitasse Coaster
knife goblet plate cup and
saucer
Salad knife Table Dessert Collins Salad plate Cup and Ash tray
spoon fork glass saucer
Long spoon Cocktail Dessert Creamery
fork plate set
Dessert Salad fork
spoon
Tea spoon
English Service
This is also known as the family style dining or host service. The food on
platters is brought from the kitchen to the host of the dinner. This service is
known to be the simplest and the least expensive. The disadvantage of this
type of service is that the much of the work is designated to the host. Hence,
only one person is serving the meal that makes the service time-consuming.
English cover will include the following dining tools.

Knives Spoons Forks Plates Glassware Other
Tools
Dinner Table Dinner Dinner Water Coasters
knife spoon fork plate goblet
Side knife Side spoon Side fork Salad plate Red and Ash tray
white wine
glasses
Butter Bread and Creamery
spreader butter set
plate
Side plate
or
appetizer
plate
American Service
This type of service is less formal than and is very flexible. This can be
used to serve a guest who wants a quick meal from a casual restaurants or
a guest who wants to enjoy food that is elegantly designed by dining in a
five star establishment. The food, in this type of service, is individually
plated and brought out to the guest.
American cover will include the following dining tools:

Knives Spoons Forks Glassware Plates Cup and Other tools
Saucers
Dinner Soup Dinner Water Dinner Demitasse Coasters
knife spoon fork goblet plate cup and
saucer
Table Collins Salad Cup and Ash tray
spoon glass plate saucer
Dessert Dessert Creamery
spoon plate set

Tea spoon Side plate
or
appetizer
plate
Individual Activity: Providing glassware, service ware, and cutlery suitable to menu choice.
Directions: Set the table in different service style using the given menu. Ensure that you will be
using the appropriate glassware, service ware, and cutlery in your set up.
7. Generalization
What are the different types of services?
8. Evaluation
Directions: List down the glassware, service ware, and cutlery suitable to the
following types of service.
1. French Service
2. Russian Service
3. English Service
4. American Service
IV. ASSIGNMENT
Directions: In a 1 whole sheet of paper. Research the following:
1. Different types of banquet style.

2. Explain each banquet style.
_______________________________________
I. OBJECTIVES
a. monitor flow of service and meal delivery
b. recognize and follow up promptly any delays or deficiencies in service
II. SUBJECT MATTER
Bussing and Cleaning the Table

1. Opening Prayer
3. Review:
4. Motivation:
Video clips on how to bash out the area.
5. Presentation
6. Discussion
The three- minute Check

A server may visit the table after a few minutes to ensure that the food and
beverages satisfy the guest. It provides an opportunity for the guests to place orders or re-
orders.
Handling Problems
Steps when handling complaints and problems.
1. Listen to complaint
2. Apologize
3. Act quickly
4. Make necessary reports for corrective actions
Group Activity: Imagine that a delay in the term delivery happened. Write down
statement that you may say in front of the guests given the following situations. Write
your answer on the lines.
1. The order will be late.
______________________________________________________________________________
______________________________________________________________________________
________________________________________________________________________
2. You failed to tell the guests that what they ordered is no longer available.
______________________________________________________________________________
______________________________________________________________________________
________________________________________________________________________
3. The guests requested to speak with the supervisor.
______________________________________________________________________________
______________________________________________________________________________
________________________________________________________________________
4. The guest received the wrong order.
______________________________________________________________________________
______________________________________________________________________________
________________________________________________________________________
5. The guest mentioned that they just need to get something quick.
______________________________________________________________________________
______________________________________________________________________________
________________________________________________________________________
7. Generalization
What is a three-minute check? What are the steps in handling problems?
8. Evaluation
Directions: Write T if the statement is true and F is false.
________1. The three- minute check provides an opportunity for the guests to place
orders or re-orders.
________2. The guest is always right.
________3. Provides guest with a conservative estimate of time required.
________4. Do not make any necessary reports for corrective actions.
________5. Always be polite to the guests.
IV. ASSIGNMENT
Directions: Carefully read the scenario below. Answer the questions that follow.
In a small café restaurant, there were four servers working in the entire dining area. It was
three o’clock in the afternoon. Guests started coming in. A group of three sat on a four- top. The
server greeted them, gave them the menu. When it is time to order, the first two ladies ordered
hamburgers but requested all the dressing to serve on-the-side. The last person in the group
ordered for chicken fingers with barbeque sauce. All orders come with French fries.
The first two orders delivered to the table by the server are the hamburger with the
dressing, not served on-the-side, and the chicken fingers. Orders came in without the French
fries.
The group waited for another ten minutes for the last order to be delivered. The server
arrived with a basket of fries and said that the fries were not ready yet when she delivered the
first two orders. The second hamburger was served on a plate with the dressing on-the-side.
1. What went wrong in the scenario?

2. What are the things that should have been done to avoid this problem?
3. What are the different ways on how the server can win the guests back?
_______________________________________
I. OBJECTIVES
a. clear tables of crockery, cutlery and glassware at the appropriate time and with minimal
disruption to customers
II. SUBJECT MATTER

1. Opening Prayer
3. Review:
4. Motivation:
Video clips on how to bash out the area.
5. Presentation
6. Discussion
Clearing Tables of Crockery, Cutlery, and Glassware
The basic procedure for clearing and resetting dining room tables follows the steps
below:
A. Clearing
It is the process of removing used service ware such as plates and glasses from the
table when the guest is finished dining. It is sometimes called bussing.
You may remove different items in the table following the order below:
1. Remove all unused food such as butter, bread rolls, or any platter of unused food first.
2. Remove the used or soiled glasses and napkins.
3. Try not to soak linen in oil or gravy.
4. Remove all the condiments, sauce, salt, and pepper.
5. Remove unused silver items in a separate tray.
6. Do not mix soiled silver items with unused ones.
B. Cleaning
A server must ensure that crumbs, food droppings, and beverage spills are all
remove from the table. The table should also be cleaned using soap detergent to remove oil from
food and beverage spills that touches the table top.
C. Rinsing
It is the removal of soap from cleaning the table top using water. This is to ensure
that the table is safe for use.
D. Sanitizing
To reduce the number of harmful microorganisms in the tabletop, it must be

sanitized. Sanitizing is the removal of harmful microorganisms that cannot be seen on a clean
surface.
E. Resetting
The last step is to return items that must remain in the table such as the
condiments and center piece. Included in this process is replacing items like flatware and
glassware needed in the cover.
Group Activity: Demonstrate how to clear a table. Begin from removing tableware and finish
with changing of table cloth.
7. Generalization
What are the steps in clearing the table, glasses and beverages?
8. Evaluation
Directions: In a ½ sheet of paper, answer the following. Using the number 1-5,
rearrange the following to form a logical sequence.
A. Procedure for clearing and resetting tables
_________a. resetting
_________b. rinsing
_________c. cleaning
_________d. clearing
_________e. sanitizing
B. Changing tablecloth
_________a. The soiled cloth may then be drawn from the table.
_________b. Transfer the tableware to the clean cloth.
_________c. Turn the soiled cloth halfway back.
_________d. Carefully put the clean cloth into place.
_________e. Lay the clean cloth half open in front of the guest.
IV. ASSIGNMENT
Research on the internet on the standard procedure for clearing table.
________________________________________
I. OBJECTIVES
a. organize, present and process accounts following standard procedure
b. bid goodbye to guests courteously and reset table appointments
II. SUBJECT MATTER

1. Opening Prayer
3. Review:
4. Motivation:
Group Activity: The teacher gives cut-out letters then they assembled the ff.words.
1. kchec- check
2. rectid darc- credit card
3. artyp- party
4. sonalper ccehk- personal check
5. elbaulav- valuable
5. Presentation
6. Discussion
Organizing, Presenting, and Processing Accounts
Processing Guests Payment

There are three ways that a guest can pay.
A. Cash
1. The guest puts the payment plus tip into the bill folder. If the guest does not
have the exact amount, an amount greater than the check total is left.
2. Retrieve the bill folder and bring it to the cashier.
3. Verify with the guest the amount received. You may say “Ma’am, I received
________ pesos.
4. The server returns to the table with the change placed on a change tray.
B. Check
1. Verify the date on the check.

2. Verify the amount for which the check is written.
3. Make sure it was written as being payable to the restaurant.
4. Request the guest’s identification.
5. Initial the check so when you give it to the cashier so that he or she knows you
have verified the information on the check.
C. Credit card
a. If the establishment does not use POS system, follow the following procedure.
1. Take the guest check and credit card to the cashier station and imprint the card
on the charge form.
2. Swipe the card through the authorization machine.
3. Key in the amount.
4. Wait for the authorization number.
5. Write the authorization number on the form.
6. Make sure all other information has imprinted clearly.
7. Fill in the amount of the check and tax.
8. Take the form, guest check, and a pen back to the guest for his or her signature.
9. Show the guest which copy of the form is the guests receipt.
b. Follow these steps when the establishment uses POS system.
1. Enter the amount of the check into the authorization machine.

2. A slip is printed out with the authorization number.
3. Present the slip to the guest. This is the same as the manual form and is used for
the customer’s signature.
4. Once the guest has signed, the server enters the exact amount (including the
gratuity) into the payment system. The funds will be electronically
transferred
into the restaurants account.
The following are some of the things you can do before or after you have said good-bye to
guests.
1. Drawing out of chair

The server must draw out the chair of the oldest lady or the seemingly
most important lady within the group of guests.
2. Assisting guest with their packages

The server must assist the guests in collecting their belongings such as
bags or packages including umbrellas.
3. Checking for any left item

Check the table (above and under) to make sure that the guest has left
nothing valuable.
4. Escorting guests to the exit

Be sure to escort the guests to the door and open the door for the guests
especially if is no head waiter assigned to the door.
5. Thanking the guest

Be sure to give your sincerest gratitude to the guest for their patronage.
6. Bidding good-bye
Graciously bid the guest goodbye once the entire task mentioned above
has been accomplished.
Group Activity: Demonstrate how to process payments of the guests using the following
methods.
a. Cash
b. Personal check
c. Credit card
7. Generalization
What are the three ways that a guest can pay?
8. Evaluation
Directions: Put a check mark ( ) on the line if it is a sign of a warm send off to the
guests. Put ( ) if not.
________1. Establishing eye contact.
________2. Asking guests to leave because there is already a waiting queue.
________3.Asking guests if they enjoyed the meal.
________4. Asking guests of ways you can serve them better.
________5. Requesting for a bigger tip.
________6. Asking them to visit the restaurant again.
________7. Nodding and not saying a word.
_______8. Pulling out the chair for the ladies.
_______9. Checking the table if they left anything.
_______10. Opening the door for the guest.
IV. ASSIGNMENT
Directions: Using a Venn diagram, illustrate the differences and similarities of each
restaurant in terms of saying good-bye to the guest.
_______________________________________
I. OBJECTIVES
a. attend telephone calls promptly and courteously in accordance with customer service
standards
b. check and use guests’ names throughout the interaction
c. clarify, repeat and check details of orders with guests for accuracy
II. SUBJECT MATTER
Taking room service orders

1. Opening Prayer
3. Review:
4. Motivation:
Show a video presentation on taking a room service
5. Presentation
6. Discussion
A room service attendant must have the following common items in his or her
table to perform her duties in handling guests’ orders well.
 Telephone
 Calendar
 Clock
 Pen or pencil
 Order slip
 Menu
A. Addressing the Guest

You should address the guest by his or her name as soon as you receive this piece
of information. Use Mr.., Ms., or Mrs. when addressing the guest, unless the guest
requested to be addressed by his or her first name.
B. Confirming Guest’s Order

Once the guest’s order has been taken, do not forget to clarify the details of his or
her order. You may repeat the order to the guest for accuracy. If there are any corrections
with your record, take note of it immediately. Orders taken from telephone calls are very
prone to misunderstanding and mistakes.
There are also other details that you should verify with the guest. These include
the following:
a. the time the room service is needed

b. the number of guests to be served
c. the area where the room service will be delivered such as guest’s room,
poolside, and lounge area
d. food specifications according to guest’s requests such as doneness, size, and
accompaniment
C. Advising Expected Service Time
D. Answering the Call

This type of call requires courtesy and active listening skills.
E. Getting the Necessary Information

Two-pair Activity: Visit a website of a hotel in the country that offers room service. Use
this as your reference for the activity. Together with a partner, present an impromptu
mock call. One of you will pretend to be the guest calling to order for room service. The
other will pretend as the server assigned in the room service department. The guest
should order for the room service using the menu of your selected hotel. The server
should handle the call according to the principles discussed in the lesson. The act should
focus on how to place order for room service over the telephone. Be mindful of the
details.
7. Generalization
What is room service attendant? What are the following common items found
his/her table?
8. Evaluation
Directions: List down all the information needed when placing room service order
through the telephone.
A. Information that a server needs to gather from the guests
1.___________________________________________________________
2.___________________________________________________________
3.___________________________________________________________
4.___________________________________________________________
5.___________________________________________________________
B. Information that the server needs to tell the guests

1.___________________________________________________________
2.___________________________________________________________
3.___________________________________________________________
4.___________________________________________________________
5.___________________________________________________________
IV. ASSIGNMENT
Research the following terms:
1. crockery
2. porter
3. housekeeping
4. reception
5. room service order form
_______________________________________
I. OBJECTIVES
a. record room service orders and check relevant information in accordance with
establishment policy and procedures
b. interpret room service orders received from door knob dockets
c. see to it that orders through flyers (doorknobs) are delivered efficiently and accurately
II. SUBJECT MATTER

1. Opening Prayer
3. Review:
4. Motivation
Food and Beverages

Room Service Record Order Form
Date Order
Guest Room Menu Time Taker Time Delivery Comments
Name No. Items Delivered Point
Ordered
5. Presentation
6. Discussion
Recording Room Service Orders and Checking of Relevant Information
Room Service Form

Food and Beverages
Date Order
Ordered
Sample room service form
Using a room service order form is one way to documents the guest’s order. It contains
information such as the following:
1. Date and the docket number.

2. Date of delivery
3. Name of the registered guest and the guest placing the order
4. Time the order is taken and the server’s name who took the order
5. Estimated delivery time of service
6. Locations of delivery
7. Food items ordered
8. Special requests and food specifications
Aside from information included in the list above, the server must also take note and
record extra requirements needed in the service such as the following:
 Linen
 Crockery or cutlery
 Condiments
Room Service Orders from Doorknobs Dockets
Doorknob docket
-is a form similar to a menu checklist that can be hung on a doorknob.
-provide convenience on the guests.
-used for breakfast menus that are collected the night before.
Doorknob docket orders can be collected by different hotel personnel. It can be any of the
following:
 A server assigned in the room service department

 Porters escorting other guests to their rooms
 Security staff
 Housekeeping attendant doing turndown services
 Can be delivered directly to the reception area by the guest
Activity: Design your own service order form that you will be using in this activity. Using the
conversation below, record the relevant information into the order form that you created.
Hi, this is Anna from Room 231. I would like to place an order for tomorrow’s lunch.
I would place an order for a duck consommé supreme, confit, five spices, grilled organic atlantic
salmon with extra hot sauce, and cherry mousse with fresh strawberry.
Is it possible to have it delivered at around 12:30 pm?
I would love to have two cups of brewed coffee and two bottled water.
I prefer to have it delivered in the lobby area because I will be expecting a guest late in the
afternoon.
Please add it to the charges in my room account.
Thank you.
7. Generalization
What is doorknob docket?
8. Evaluation
Directions: Listed inside the box are words or phrases that are related with this
lesson. Encircle ten items that are considered necessary in recording room service
orders
extra table cloth extra condiments extra crockery political belief of the guest
gender of the guest date and the docket number extra towels belief of delivery
time the order is taken location of delivery food items ordered duration of stay
special request favourite food food specifications the server’s name who took the
order
estimated delivery time of service
IV. ASSIGNMENT
Directions: Using the information in the room service below, fill in the room service
order form provided.
Docket Order 1 Docket Order 2
Mr. Salcedo Dr. Villafuerte

Room 334 Room 813
Oats in milk served with fresh fruits Eggs and bacon
2 poached eggs in toasted whole wheat bread Croissants
Coffee with hot milk for one Chocolate milk shake
Deliver at 7:00 AM Fresh fruits in season
Deliver at 6:30 AM
Docket Order 3 Docket Order 4
Mrs. Tan 2 orders ham and cheese omelette with toast

Grilled salmon with caesar salad Cold milk
Breakfast pastries and breads Pot of coffee
Pot of coffee Deliver at 8:30 AM
Deliver at 7:45 AM Poolside
________________________________________
I. OBJECTIVES
a. transfer orders promptly to appropriate location for preparation
II. SUBJECT MATTER

1. Opening Prayer
3. Review:
4. Motivation: Group Activity
Directions: Match Column A to Column B.
Column A Column B
1. Butler a. a hotel employee who tends to the needs of
2. Cold larder section the guests.
3. Concierge
4. Hot kitchen b. the part employee whose job is to provide
5. Valet information and help the guests staying at the
hotel.
c. the part of the kitchen where all baking,

roasting, boiling, and steaming of food is done.
d. responsible for the preparation of

horsd’ouvers, appetizers, salads, entrée,
cocktail receptions, dinners, conference, and
salad bars.
e. a hotel employee responsible for assisting

guests in bookings, reservations, complaints
and problems, and for paying attention to
minute details so that guest satisfaction is
ensured.
5. Presentation
6. Discussion
When relaying information manually, it is imperative that the room service

attendant performs the following:
1. Hand the docket directly to the person responsible

2. Explain the order
3. Communicate special request
 Head waiter
 Head chef
 Bar manager or nominated bar attendant
The room service order, if processed manually, should be transferred to the appropriate location
for preparation. These locations can be any of the following:
 Wine store or service bar
 Kitchen
 Concierge
 Housekeeping department
 Sales and marketing area
 Butler or valet service
Food and Beverages

Date December 5, 2015 Order
Dr. Susie 1436 Tuna and 3:55 PM Jen Hotel Request
Bigueras cream lobby for
cheese newspaper
canapé
Bisque Bring list
of
available
in hotel
service
Beefy
lasagne
House
blend
iced tea
Draft
beer
Accomplished room service order form
7. Generalization
How will you processed manually the order of the guest to the room service?
8. Evaluation
Directions: Listed below are pieces of information in a doorknob docket order.
Determine where to properly transfer the information for preparations.
________________1. request for schedule of tours for the day

________________2. vegetable salad in balsamic vinaigrette
________________3. brewed coffee
________________4. newspaper
________________5. extra serviette
________________6. lemon chicken
________________7. promotions
________________8. lemon bars
________________9.almond milk
________________10.delivery at poolside
IV. ASSIGNMENT
Directions: Watch a commercial of hotels that show their room service orders. Make a
critique or reaction paper about it.
_______________________________________
I. OBJECTIVES
a. prepare food and beverage items in accordance with establishment procedures
b. prepare general room service equipment, and materials for used based on establishment
procedures
II. SUBJECT MATTER
Equipment and Materials Selection and Set-up

1. Opening Prayer
3. Review:
4. Motivation
In the quote, what is your understanding?
Organizing is what you do before you do something, so

that when you do it, it is not all mixed up.
-A.A. Milne
5. Presentation
6. Discussion
Preparing Food and Beverage Items in Accordance with Establishment Procedures
Some portion packs commonly used in room service are the following:
 spreads such as jams

 butter
 milk
 cream
 sauces and dressings such as mayonnaise, ketchup, and mustard
 cereals
 sachets (salt, pepper, instant coffee, chocolate drink, tea)
 biscuits
 breads
 beverages whether alcoholic and non-alcoholic
Below are some reminders when handling knives.
 Focus on what you are doing when using knives

 Always use cutting boards
 Always sharpen knives
 Choose the size of the knife appropriate for the job
 Do not hold the food while cutting or slicing
 Clean knives before and after use
Activity: Prepare the items included in the order below. Prepare the tray with the proper utensils
and the appropriate portion packs that must be included in the tray.
Eggs Croissants Brewed coffee Fruits in season
7. Generalization
What is a control package item?
8. Evaluation
Directions: Write True on the line if the statement is correct. If not, change the
underlined word to make the statement correct.
___________1. Knife skills are useful in preparing some food items that include
cutting of fruits and slicing of cooked meat.
___________2. If you must converse with the guest continue slicing or cutting.
___________3. To ease the service and avoid wastage, several portion packs are
being utilized in room service.
___________4. Hold the food while cutting or slicing.
___________5. Wooden cutting boards retain harmful bacteria.
IV. ASSIGNMENT
Make a your own procedures in preparing food and beverages items in accordance with
establishment.
________________________________________
I. OBJECTIVES
a. set-up trays and trolleys with presentation techniques in accordance with establishment
standards for a variety of meals including breakfast, lunch, dinner, complimentary, special
request and VIP’s.
II. SUBJECT MATTER
Equipment and Materials Selection and Set-up

1. Opening Prayer
3. Review:
4. Motivation
Show pictures of different types of breakfast
5. Presentation
6. Discussion
Setting Up Trays, Trolleys, Equipment, and Materials with Presentation Techniques
Place setup in restaurants is modified to suit the guests order. In a similar way, setting up
trays and trolleys depends on the type of the meal. There may be a standard set up but it will be
adjusted to suit the meal and request of the guest. Breakfast, main course, and snacks are the
three most common meal setups for room service.
Breakfast can either be continental breakfast or American breakfast. The continental

breakfast, also called standard breakfast, is a light breakfast that includes sliced bread served
with butter, jam or honey, beverages such as coffee, fruit juice, cheese and croissants, or pastry
roll. Meanwhile, American breakfast that sometimes referred as heavy breakfast, is a large
breakfast that consist of eggs that are fried, poached, or scrambled, meat such as sliced bacon or
sausages, bread or toast served with jam, jelly or butter, pancakes with syrup, cereal, coffee or
tea, and fruit juice.
There is much different equipment used in an in room dining service. Servers are
required to clean and prepare equipment for service. Some of these items are the following:
 Trolleys
 Tray covers
 Cutlery
 Crockery
 Glassware
 Tea and coffee pots
 Coffee and tea making equipment
 Plate warmers and plate covers
 Salt and pepper shakers
 Miscellaneous items such as vases, bread basket and ice buckets
Setting Up the Correct and Complete Food and Beverages Orders on Trays and Trolleys
1. The first thing to do is to pick up the food from the kitchen. Avoid touching the food by
carrying it with your thumb away from the plate.
2. Prepare the silverware by placing in the napkin making sure not to leave any fingerprint.
3. Make sure that the tray is clean. Begin in arranging the tray by placing heavy items in the
center to maintain balance.
a. Silverware must be placed on the lower left side of the tray.

b. The placement must be placed on the bottom part of the tray next to the silverware.
c. Cups and saucer must be placed on the upper right side of the tray. Remember that
glasses must be handled by the body or stem.
d. Place the condiments on the left side of the cup and saucer.
e. Creamery set are placed on the top part of the tray near the condiments.
f. Coffee pot is placed on the upper left side of the tray.
g. Place the center piece below the coffee pot.
4. Fill out the control sheet. This is a form where the information of the order, and all the
materials included in the tray. This sheet included inside the bill folder.
5. Prepare the bill folder. The bill and the control sheet should be together placed under the
placemat. If the guest informed the attendant that she will be paying in cash, the change must be
included in the bill folder.
Individual Activity: Below is a tray outline. Draw an illustration of the set up for continental
breakfast.
Group Activity: You are a room service attendant in a five star hotel. You were assigned to set
up a tray for a continental breakfast order in Room 205. Demonstrate how to prepare the set up
in the class.
7. Generalization
What are the steps that will guide you in the preparation of the tray or trolley?
8. Evaluation
Directions: Write true on the line if the statement is correct. Otherwise, rewrite the
statement and make the necessary corrections to make it right.
1. In placing trays on the trolley, the first to be delivered should be placed on top
shelf.
______________________________________________________________________
_________________________________________________________________
2. A tray trolley can carry 10 trays maximum.

____________________________________________________________________
____________________________________________________________________
3. Never check the contents of the food tray.

______________________________________________________________________
__________________________________________________________________
4. Special request of the guest must be checked against the order.

______________________________________________________________________
__________________________________________________________________
5. It is safe to allow hot food to cool down.

______________________________________________________________________
__________________________________________________________________
IV. ASSIGNMENT
Directions: In a ½ sheet of paper, research/define the different types of trolleys.
1. Tray trolleys
2. Multiple trolleys
3. Individual trolley
4. Room service trolley
_______________________________________
I. OBJECTIVES
a. request entry to guests rooms by knocking politely on the door in accordance with
establishment service standards.
b. enter guest’s rooms appropriate response from the guest and greet them politely
II. SUBJECT MATTER
Room Service Meal Delivery and Serving

1. Opening Prayer
3. Review:
4. Motivation
Video presentation
5. Presentation
6. Discussion
Request Entry and Entering Guests Rooms Politely Upon Appropriate Response
from Guest
Greet the guest when he or she opened the door. Inform the guest that you are delivered a
room service order. You have to indicate who placed the order and what the orders are. This will
help you to make sure that you are delivering the correct order at the correct room.
In the event that the guest did not respond, the house rule must be implemented. The
following are examples of steps that could be taken in cases when the guest does not respond.
 If the guest is well known or is a regular guest and has already given permission
to set up the order in his or her absence, the order will be left in the room. The
order may also be set up before leaving.
 The order may also be withdrawn then returned to the room service section or to
the hotel kitchen or bar.
 In coordination with the reception, the guest may be contracted through telephone
via text or call.
If the guest is still unreachable and the guest name corresponds to the room number,
the situation may be escalated to a supervisor or manager.
Once you are given the permission to enter the room, thank the guest. The following
are things that you must remember while you are inside the room.
1. Maintain good guest relations. Engage in conversations such as the weather.

2. Respect the privacy of the guest. Do not stare at anything in the room.
3. Do not offer unsolicited advice about anything.
4. Accomplished the task in the minimum possible time without compromising the
quality of the service offered.
5. In all circumstances, conform to the correct etiquette and be guided by the house
rules at all times.
Group Activity: You are a room service attendant assigned to deliver three doorknob orders for
breakfast. The following are the scenarios as you knock and announce room service in each
room. Show how you going to handle each situation.
Room 1. The guest did not respond at the first knock.

Room 2. The guest immediately responded on the first knock.
Room 3. The guest did not respond on the third knock
7. Generalization
What are the things that you must remember while you are inside the room?
8. Evaluation
Directions: Write safe on the line if the area listed is a safe place to set up a tray or
trolley. If not, put a cross mark ( ).
____________1. coffee table

____________2. on the top of a suitcase
____________3. in the balcony
____________4. dining table
____________5. on the top of the bed
____________6. near the exit
____________7. on the couch
____________8. on a chair
____________9. office table
____________10. near the doorway
IV. ASSIGNMENT
You are delivering a room service order in Room 208. This room has a balcony with a
view pool. You were already permitted to go inside the room. Demonstrate on next meeting how
to set up the tray or trolley in the following situations.
a. The guest lets you choose where to set up the order

b. The guest ask you to set up in the balcony but there are in-room furniture blocking the
way.

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GUIPOS SENIOR HIGH SCHOOL

GUIPOS NATIONAL HIGH SCHOOL • School ID: 303778

BREAD AND PASTRY PRODUCTION

III. Preparatory Activities

Activating Prior Knowledge

Sanitary measures include personal hygiene, keeping food, equipment and

Workers Personal Hygiene

 Remove jewelries and accessories before starting to work.

Practical Ways of Keeping Food Clean

 Food should be handled with clean hands.

 Store food supplies in a clean, dry place to maintain its freshness.

Keeping the Work Laboratory Area Clean

Safety Precautions in the Kitchen

Factors that Contribute to Successful Baking

The Uses of Quality Ingredients

The Uses of Appropriate Tools and Utensils

FOOD AND BEVERAGES SERVICING

II. SUBJECT MATTER

Present the Menu to Guests

Activating Prior Knowledge

A menu is a list of dishes and drinks available in a food service

Advantages and Disadvantages of Different Types of Menu

Parts of the Menu

 Platter- a meal or courses serve on a platter.

Procedure in Handling the Menu

Activity: Fill in the menu below with the following items.

 Apple harvest pound cake with caramel glaze- DESSERT

APPETIZER SIDE DISH DESSERTS

ENTREE PLATTER BEVERAGES

Note: All materials will be provided by the teacher

Choose a name for your restaurant.

In a ¼ sheet of paper, is it important that the servers must be knowledgeable and

FOOD AND BEVERAGES SERVICING

II. SUBJECT MATTER

Providing Suggestions and Recommendations to Assist Guests

Activating Prior Knowledge

Providing Suggestions and Recommendations to Assist Guests

Guests: What vegetable side dish do you offer?

Guests: What vegetable side dish do you offer?

Answering Questions of the Guests

Helping the Guest Place an Order

FOOD AND BEVERAGES SERVICING

II. SUBJECT MATTER

Take Food /Beverage Order

Activating Prior Knowledge

Operating Order Systems Promptly

2. Guests check order system

3. Notepad order system

4. Handled computer order system

FOOD AND BEVERAGES SERVICING

II. SUBJECT MATTER

Take Food /Beverage Order

Activating Prior Knowledge

ORDER TAKING AND RECORDING

1. It informs the kitchen which items or food must be prepared.

Rules when Taking and Recording orders

7. Repeat the Order

_________________1. F Chk and Sfd parm

FOOD AND BEVERAGES SERVICING

II. SUBJECT MATTER

Sequence table serving ( a la carte, fine dining with wine services)

Activating Prior Knowledge

Although the skills aren’t hard to learn,