Food and Beverage Services

Quarter 2 – Module 2

Lesson 1: Welcome Guests and Take Food and Beverage Orders

Welcome to this module! You must be very excited to start with the learning activities. The
learning exercises in this module have been designed to provide you with rich, encouraging and
interactive learning experiences that will help enhanced better your communication in English. Please
familiarize the different sections of this module.
What I need to know

This section starts to explore the learning activities that will take place when the customer arrives
at the food and beverage establishment. You will learn the proper way of welcoming and greeting the
guests, seating the guests, taking food and beverage orders, and liaising between kitchen and dining room
area in accordance with the established standard procedure.

This module is about welcoming guests and taking Food and Beverage orders. You will be guided
on the proper way and sequence of the service upon arrival of the guests, and expansions are discussed in
the following lessons:

• Lesson 2.1 – Welcome and Greet Guests

• Lesson 2.2 – Seat Guests
• Lesson 2.3 – Take Food and Beverage Order
• Lesson 2.4 – Liaise between Kitchen and Dining Room Area

After going through this module, you are expected to:

1. Acknowledge guest as soon as they arrive at the restaurant;

2. greet guests with an appropriate welcome;
3. check details of reservation based on established standard policy;

For you to achieve the objectives of this module, here are some steps to follow:

1. Reading is the key and following instructions carefully will help you comprehend each lesson well.
2. Take note and record points for clarification.
3. Do the activities to fully understand the lessons.
4. Answer the self-check to monitor what you already learned in each lessons.
5. Answer the posttest.
6. Check your answers in every test against the key to correction.

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 Being familiar with the following terms will help you get the most from this module:

Terms Definition
A La Carte Menu Multiple choice menu in which each item is listed down in specific sequence which is
priced individually.
A formal and extravagant meal for many people, usually followed by speeches.
Banquet
Fairly standardize menu that includes juices, cereals, eggs to order, breakfast meat like
Breakfast Menu bacon, sausages or ham, waffles, and pancake.

Booster seats/booster cushion A chair intended for children.

Complementary Drinks Free drinks offered to guests once they arrived or are seated.

A docket system that is widely used in restaurants, residential hotels, and large
Computerized Control
System establishments where orders are entered by waiters at one terminal or more.

A person who buys products and services offered in the restaurants.

Customer/ Guest

Set of dishes or menu items that are different for each day or week during a cycle.
Cycle Menu
“Chef’s tasting menu”, this type of menu is described as “showcase the chef’s flair for
combining flavors and textures”.
Degustation Menu
A traditional manual system which can be preprinted, often used in medium and large- sized
hotels and restaurants with a limited menu.
Duplicate docket system “Du Jour” a French term means “dish of the day”, which restaurants used available seasonal
ingredients to prepare the freshest food possible for the day; e.g. “Soupe du jour” means
Du Jour Menu or Daily menu soup of the day.

An order entry tool which provides all the

Electronic Order Pad items in the menu list to take note of the customers’ order quickly.

It is the lay-out of the restaurant, in which

Floor Plan the receptionist can view the tables occupied by the guests and those which still vacant.
The first person who greets and welcomes the guests in a restaurant.
Receptionist/Hostess/
Host/Maître de Hotel Composed mostly of light and informal meals like sandwiches, salads, and soups.

Lunch Menu A board where the menu is posted on and placed outside a restaurant primarily to attract
tourists.
Menu Board
A digital order entry technology that is used to capture orders, record data, and display or
print tickets.
Point of Sales (POS)
Equipment An act of making prior arrangement in a restaurants.

Reservation Most common type of menu or predetermined menu that does not need to change every day.

Static Menu French phrase which means “host’s table” it offers one or more variants of dish for fix
prices.
Table D’ hôte A person who serves food and beverage.

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Waiter

What’s In
You are done with the basics in dining management during the previous module. You already mastered the
procedure on taking table reservation, familiarized the different cutleries, tableware and glassware necessary for service.
Different table napkin folding and table skirting design and procedures were already attained and acquired. In this module,
your communication skills will be enhanced because you are going to deal with the ways to handle guests in the dining area.
What’s New
Lesson 1 – Welcome and Greet Guests
Have you experienced dining in a restaurant? If no, have you watched a movie which the casts dine in a cozy restaurant?
What did you observe in the setting?
When customers arrived, it is the responsibility of the service staff to promptly meet them with a smile and an appropriate
greetings at the door. First impression lasts, they say, that’s why welcoming and greeting the guests is equally important as
having a meal itself. If the impression was not good enough, it will affect the dining experience and may not be a potential
repeat customer, and that is a big no in the business industry.

Welcoming and Greeting Guests Procedure

1. Acknowledge guests as soon as they arrived at the restaurant. When the guests arrive, open the door. Walk towards the
guests, make a pleasant eye contact, and welcome them with an appropriate greetings. If it happens that you are busy
with another guests, acknowledge the new guest by making eye contact and say;
“I’ll be right back with you.” Or simple hand gesture or smile will do.
2. Greet guests with an appropriate welcome.
Welcome guests with an appropriate greetings according to their gender, and time of the day. Address them with the
appropriate greeting for the time of the day as follows,
00:00—11:59 – “Good Morning”
12:00 – 06:59 – “Good Afternoon”
07:00 – 12:59 – “Good Evening”

Say: “Good morning/afternoon/evening, Sir/ Ma’am, welcome to OHSP Restaurant (name of the restaurant).

*Note that, by greeting them with their names, it would let them feel that they are important.

Say: “Good morning/afternoon/evening, Mr. _________ or /Ms. ____________, welcome to OHSP Restaurant (name
of the restaurant).

3. Checking reservations.
• Politely ask if they have reservation, if they do, ask the guest’s name in the reservation list and guide them to the
reserved table. Make sure that their table is prepared in advance.
Say: “Good morning/afternoon/evening, Mr. _________ or /Ms. ____________, welcome
to OHSP Restaurant (name of the restaurant). Are we holding any reservation from you?
Or
“Good morning/afternoon/evening, Mr. _________ or /Ms.
____________, welcome to (name of the restaurant). We have prepared a nice table for your party. This
way please.
• Another situation is, if the guest doesn’t hold any reservation. The receptionist must ask how many are dining and
ask their preferred section in the dining room/restaurant. (e.g., smoking or non-smoking room, near the window,
corner table, among others).
“How many are we expecting in the party, sir/ma’am?
• The receptionist will also hold them for a moment to check if there are still tables available. In case all tables are
already occupied, politely inform the guest and ask them if they can wait at the lounge.
• If the guests will wait at the lounge, they should be informed about the length of waiting time or period honestly, to
avoid bad impression from the guests. Explain to the guests that there will be a table ready in the few minutes or the
table are currently being cleared and set.
• If you anticipate a long waiting time period, the receptionist may offer complimentary drinks and lead them to a
place where they can wait comfortably.

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 Say: “My apology sir/ma’am but all seats are taken/occupied at the moment. Would you mind waiting at the lounge
and/or bar area for five minutes and I’ll call the moment we have a table available for you?”
Don’t just say;
“I’m sorry we are full at the moment”.

Special needs customers

Guests may also have a special needs and simple observation will identify many of these. Don’t wait to be asked if
you think there is a special need, be proactive and offer it to the guests. These special needs are currently include but not
limited to:
• Easy access to the guests table because of a disability.
• A booster seat/high chair for infants.
• Warmer equipment of a bottle for babies.
• Appropriate food for those with special dietary needs as indicated in the reservation information.
• Privacy for romantic couples, and business people – to the best extent possible.
• been occupied, pre-meal services can be offered to guests. These services include but not limited Bar service – it
may be appropriate to offer guests the bar services before they go to their table and/or while waiting for a vacant
ready table.
• Lounge and waiting areas. This saves the guests from possible embarrassment, and rather, demonstrates excellent
customer service and indicates that you are tuned in to individual needs. You can offer the customer something to
read while they patiently waiting.
• Valet services. Common services available for guests include but is not limited to valet parking, car retrieval, car
rental, booking of tickets, and arranging of taxis to guests.
Receptionist: Good morning, evening, afternoon Sir/Ma’am or Mr. _________ or Mrs. _______, welcome to
Open High Restaurant. Are we holding any reservation from you?

- If YES
Receptionist: (Under the name of) sir/ma’am we have prepared a very nice table for you, this way please….will this table be
alright with you sir/ma’am? - If NO (Note: check the floor plan first, if there are still table available, say :)
Receptionist: May I suggest a table for you?
Guest: Yes please.
Receptionist: This way please.
 Then the guest follows the receptionist/hostess while you lead with one step ahead and carrying with you
already the menu and drink list professionally.
Receptionist: Will this table be alright with you sir/ma’am?
Another Scenario which the guest doesn’t hold any reservation:
- Upon checking into the floor plan and there’s no table available, say: Receptionist: I’m sorry sir/ma’am but all seats
are occupied at the moment. Would you mind waiting at the lounge for five minutes and I’ll call the moment we have a
table available for you?
This is also the right time to offer the pre-meal services like bar area, lounge and valet services, not just to increase
sales but also to demonstrate excellent customer service.
Guest: Alright, I’ll be waiting at the bar.
Before the guests are seated:

Offering pre-meal services

• As and when circumstances dictate, or opportunities present themselves like all tables have already

What’s More

Below is a sample spiel about welcoming guests, complete the missing information, familiarize the sequence and try to
practice it in front of the mirror.

WELCOME/GREET GUESTS (RECEPTIONIST/HOSTESS)

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 Lesson 2: FBS: Seat the Guest
What I need to know

We are now on the next lesson, good job! After going through this lesson, you are expected to:
1. Utilize tables according to the number of party or person.
2. Seat guests evenly among stations to control traffic flow of guests in the dining room.
3. Open cloth napkins for the guests when applicable.
4. Serve water according to the standards of the food service facility.
5. Present the menu to the guests according to the establishment’s standard practice What’s In
We have already capture the previous lesson about how to properly welcome and greet guests according to standard
procedure. The proper character of a waiter in welcoming and greeting the guests was also emphasized. We are now ready
to the next lesson, let’s now learn and enjoy.
What’s New

Seating the Guests and Presenting the Menu

Many hotels or restaurants may have a different standard to greet their guests according to establishment procedure.
There is commonly a simple sequence of events that may occur when a guests enters a restaurant. This sequence is called
the 'meet-greet-seat' sequence, which means that you first meet the guests, then greet them and finally, show them to their
seats.

What is It
The manner on how customers are seated should contribute in making favorable impression, courtesy and care
should always be present. Different seating plan should be made for different types and number of guests. Considerations
should be given to customers with the following preferences:
a. Smoking or non-smoking areas.
b. Customers with small children- should be seated in the corner or wall side.
c. Customer with special physical needs- should be positioned close to the hostess station as possible.
d. Customers with communication difficulties- should be positioned close to the hostess station as possible.
Escorting and Seating the Guest Procedure
1. Escorting the Guest
• From the reception area, receptionist will lead the guests to their table. Once the table is available,
accompany them immediately to the table with hand outreach to the direction where you are heading to and
palm open.
• Do not walk too fast and walk little ahead when escorting guests to the table. Be considerate of elderly or
handicapped guests.
Say: “This way ma’am/sir”.
2. Seating the Guest
As a receptionist or Maitre D’ Hotel, you have some consideration to follow when assigning tables to customers,
and this will make them appreciate and enjoy the dining experience in the restaurant. These considerations are as
follows:
• Accommodate guests’ preferences like smoking or non-smoking, pool side, window, terrace, etc. whenever
possible. If ever the table they wanted is already occupied, apologize and offer what is available.
• Another is the number of guests in the party. Position them where they have enough space to sit on.
• For guests with small children, put them on the corner or wall side.
Don’t forget to offer booster seats for the small kids to be seated.
• For the couples, assist them to the seat with the best view.

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 • Customer with special needs like senior citizen and person with disability should be seated as close to the
hostess station as possible. Offer assistance without seemingly overbearing and avoid drawing unnecessary
attention to them.
• Ladies must always be seated first and against the wall if any, pull out the chairs for them if they let you,
push the chairs gently after they are seated.
• For the groups where there is a host or hostess, or where there are assigned seats for the guests, it is
customary to seat the host/hostess last.
Before the guests are seated,
Ask: “Will this table be alright for you? I’m sure this could be a nice area for dining ma’am/sir as
you can witness here the sunset while dining”
Then endorse guests to the captain waiter. The hostess/ receptionist leaves the table once the captain waiter or
the waiter approaches the guests’ table. If the waiter of Food and Beverage Services Attendant (FBSA) is not yet
available to attend to the guests;
Say: “The waiter will be with you shortly”.
3. Unfolding of Table Napkin
When the guests are already seated Food and Beverage Service Attendant/waiter will unfolds the napkins and
gently places them on each of the guests’ lap if they let you.

If the guests allow you, from the right-hand side of the guests, remove the napkin that has been provided as part
of the setting. Unfold it into a triangular shape and drape it across the guest’s lap without touching any body parts of
the guest. Laid napkins should be pointed side facing away from them. Note that some guests will prefer to place
their own napkin, so be aware of the guests’ body language at all times, and certainly don’t force this service on
anyone.
A comment such as “Excuse me ma’am/sir, may I unfold the table napkin for you?” may be appropriate.

4. Waiter Takeover and Serving Water

The captain waiter/waiter should be well groomed, s/he should stand erect, make a pleasant eye contact as s/he
welcomes the guests to the restaurant, depending on the establishment’s standard policies. Reading the guests’
comfort level and perhaps the occasion helps personalize and adjust service to the specific needs of the party.
In serving water, waiter should be at the right side of the guests. Pour water in the water goblet ¾ full.
Say: “Hi I am (name), I will be your waiter for tonight. Here’s your water. Please let me know if there is anything I
can do to make your dining experience more pleasurable”.
5. Presenting the menu card
After serving the water, the waiter will excuse his/herself to get the menu card. In presenting the menu card, it
should be on the right hand side of the guests. If it’s a booklet type, menu should be handed open in a right side up
position.
Say: “Excuse me ma’am/sir here is our menu card for your food selection. Please take you time to read the menu
and I’ll be back to take your order whenever you are ready.
6. Serving of Bread
After presenting the menu, you may suggest or ask the guest if they want to have their bread, after hearing the
guests’ response, excuse yourself and tell them you’ll be back with the bread.
When serving bread, present the bread o the guest and served it the left side hand of the guests where the bread and
butter plate is placed. Do not cross over to the guests.
Say:” excuse me ma’am/sir, here is your bread. Please call me whenever you are ready to order.”
Now you are done with the sequence, and here are some helpful tips on seating the guests.
• When one or two people is dining in a restaurant do not use the four-seat table if possible, unless there are no other
table available.
• Young couples prefer quite corners with good view.
• Loud, noisy parties may be placed in private rooms or towards the back of the dining room to avoid disturbing other
guests.
• Should the guests request for a specific location, try to accommodate him/her.

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 • In seating the guests, assist the ladies first, followed by the gentleman, and the host/hostess last. If in case there are
children in a group, they should be assisted first.
Note:
1. When your guest carries some bags or wears heavy jacket during winters, offer assistance especially for girls
upon suggesting tables.
2. While leading your guest to their table, make sure that you’re already carrying the menu and drink list
professionally with your one hand and another hand half wide open to lead the guest where you are heading to.

Lesson 3
Lesson 3: FBS: Take Order
What I need to know

We are now on the third lesson of this module, keep it up! After going through this lesson, you are expected to:
1. Take orders completely in accordance with the established standard procedure.
2. Note special request and requirements accurately.
3. Repeat orders to the guests to confirm items.
4. Provide and adjust tableware and cutleries appropriate for the menu choices in accordance with established
procedure.
What’s In

You were taught how to seat guests in the previous lesson. You were also guided with the sequence of events once the
guests are already seated. We are now on the next lesson of this module, I hope you learn as you go through the module,
you’ll learn and have fun. Good luck!
What’s New

Lesson 3.1 – The Menu

The kind of menu that the restaurant uses, determines the type of service it offers. Menus can also be made according to the
need of each establishment or according to the function of the meal, but in the end, it is important to understand that a
restaurant menu can be done in two ways: individually priced or at a set price for a complete meal.
The Menu is a price list of food & beverage items available in Food & Beverage outlets. It helps the guest to select what
they like to eat and drink. Depending on the establishment and the occasion, the menu may be plain or artistic in its
presentation, possibly with a description of how it is prepared.
Types of Menu

A la carte

A la carte means a multiple choice menu in which each item is listed down in specific sequence with individual
price. The food in prepared in this kind of menu is a semi-prepared form and takes time to prepare
Table d’hôtel

In short, the meaning of table d’hôtel is “table of the host”. It refers to a menu of limited choice, is kept in fully
prepared form, and which is planned in advance for specific functions. In this type of menu, each dish is not individually
priced but the complete meal is sold to the guest for a fixed price.
Other Types of menu

Static Menu common type of menu and does not change every day.
Dinner Menu more elaborate as guests have more time and leisure in eating. Further, alcohol beverage is essential in this
kind of menu.
Children Menu typically food children loves to eat. Burgers, fried chicken, spaghetti and the like is present in this kind of
menu.
Breakfast Menu usually used in room service, consist of continental and American breakfast.

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 Board Menu typically used by cafés, it is usually place at the top of order area, written in a board for customers’
convenience.
Du Jour Menu “Du Jour” a French term means “dish of the day”, which restaurants used available seasonal ingredients to
prepare the freshest food possible for the day; e.g. “Soupe du jour” means soup of the day.

Lesson 3.2 – Order Taking

You’re already acquainted with the different types of menu, this time you will be dealing with the sequence of events in
terms of taking guests’ food orders. There are few important points that the waiter needs to remember:

• Make sure menus are updated and clean while you hand it over to the guests.
• Hand it to the guest, do not put it in the table. If menu is a booklet type, open it, if it’s not a booklet type hold it in an
upright position.
• Prior in taking order, do not forget to ask the guests if they have any special dietary requirement.
• Be alert, focused, and attentive, do not forget your order pad and pen or pencil. It is where you’re going to record the
order.
• Lastly, make sure to be knowledgeable about the menu.
Order Taking Procedure
1. Approach the guests and stand in the right Say: Excuse me ma’am/sir, may I take your order now? But before that,
hand side of the guest. may I ask if you have any special dietary requirement, or allergies?

2. Take the Food Order. In taking order, follow the sequence C,E,L,G,H (Child, Elders, Ladies,
The four major component that you need to Gents, and Host)
record are Table number, Number of covers,
item ordered, and Servers name/signature.

3. Upselling/ suggestive selling a. Take effort to sell a complete meal, make suggestions that are
suited to the age, taste, and needs of the guests.
b. If the order is out of stock, suggest appropriate alternatives or
substitute, do not just say, not

available on the moment and or make the guests wait.

4. Ask the guests how he wanted his/her dish a. Egg, “how would you like the egg done sir?”
to be prepared, this is mostly applicable but b. Steak,” “how would you like the steak done sir? Rare, medium
not limited to: a. Egg rare, or well done?
b. Steak

5. When the guests is done ordering, Say: May I repeat your order, __________. Did I get your order right
REPEAT his/her order. ma’am/sir?
6. Indicate the time of serving Say: Your order will be served within 30 min. would that be alright
with you ma’am/sir?

7. Place your order to the kitchen Excuse yourself, but before leaving, tell guests that you are just in your
post whenever they need anything.

8. The Plus Minus Technique Adjust the cover according to the guests’ orders. Which means removal
of the unnecessary table appointments of courses that have not been
ordered, and add those which are included otherwise.

Lesson 4: FBS: Liaise between kitchen and dining area

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 What I need to Know
We are now in the last lesson of this module, good job! You are almost done in this module, way to go buddy! At the end
of this module, the you are expected to:,
1. Check tables ware for chips, marks, cleanliness, spills, and drips,
2. Carry out plates and trays safely,
3. Place and send orders to the kitchen promptly
4. Relay information about special requests of the guests; and
5. Apply manual system in taking order.

Liaise is to establish relationship or connection of work specially in ordering system to cooperate and have mutual
concern inside the establishment. In food service industry, coordination between kitchen and restaurant area is important
especially on busy days where the large demand for a certain menu that cause longer time to prepare. It is the duty of waiter
or food server to advise the guest’s specific time that the foods will be prepared.

New and existing restaurant owners will always got to continue so far on the newest restaurant technology.
Deciding what restaurant technology to use in your restaurant and what technology to not use are often a challenging task.
This article will check out what the essential and most vital restaurant technology is for restaurants and then take a glance at
what I call optional technology. There are several categories of restaurants. Each category of restaurant will need certain
sort of technologies while some technology is important for all categories of restaurants. Here are the technologies that each
restaurants must have

Operating ordering systems

All transactions should be undertaken within establishment guidelines relating to:

1. Honesty and integrity. Guidelines cover policy like not charging for items that weren’t delivered or not
charging person X for something that person Y received
2. Accuracy – checking all entries, extensions, additions and other calculations to make sure that the customer
isn’t overcharged and that the venue captures all the revenue to which it is legitimately entitled
3. Speed – ensuring that accounts are compiled and presented in a timely manner according to honesty and
accuracy. Never sacrifice accuracy for speed.
4. Explanation and outline of charges. This should detail fully the nature of all charges so that no confusion or
suspicion about charges exists
5. Customer service – treating customers with the courtesy they merit in reference to the taking of the order,
processing of the order and presentation of the account for payment.
Types of System Use:
1. The manual system
Dining order systems can vary greatly.
The type used largely depends on individual establishment’s preferences supported on matters such as:
• Their previous experience with using an ordering system – including evaluation of how existing systems are
performing
• The number of orders processed – bigger numbers may encourage the establishment to use an electronic system
• Skills of staff and thus the supply of skilled staff – most premises dislike having to train staff.

Below is an example of an easy to read food docket: note how each person has been numbered to identify their meal
selections.
Figure: 1 Manual Ordering System
Date Server: Kweeny

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 Table No. 5 No. of Covers: 5

Quantity Item

1 Squid Tempura

5 Garlic Rice

1 Tuna Sisig

1 Shrimp Sinigang

1 Tuna Belly

Types of manual docket system:

i. Triplicate docket system- traditional manual system that is often used in medium and large sized hotel and restaurants
• Table number
• Number of cover
• Date
• Waiters signature
*any cancellation should be countersigned by the supervisor.
ii. Duplicate docket system- used in small, informal type of restaurant. Usually known as carbon copied system.
*other copy is used for billing purposes for the preparation of the billing.
.

2. Software applications
This computerized system enables electronic management of food and beverage orders.
A main terminal enables data input to the system. This data comprises the menus for all the restaurants attached up
to the system, alongside prices of every item. This information might be input by the F & B Manager or receptionist.
Each outlet has its own terminal that displays the menu. This is a touch screen as there’s no keyboard kind of
traditional computer. Printers are an integral part of a system and that they are present in each of the food outlets, as well as
in the kitchen.
As an order is taken by waiting staff, the order is entered into the system, via the POS terminal. A ‘table tracking’
facility is activated in order that dishes are often added to the initial order, and tracks are often kept of the order for the
nominated table number.
The system also features a facility for every table to possess seat numbers assigned to their particular order.
The order is then sent to the specified service point, which can normally be the kitchen and should include the bar.
The order is printed call at restaurant area, detailing not only the things required, but also the table number, time as well as
name and/or number of the waiter/s.
Orders may be changed as guests change their minds, or as other circumstances dictate.
Food and beverage orders are often entered at just one occasion, or using the table tracking facility, separately by
different waiters.
Items that have been incorrectly entered can be deleted and items can be voided.
Both food and beverage are often added to the account during the meal.
Entering a dish or a beverage automatically triggers the designated price.
When the guest requests their account, the system enables printing of their bill. Various adjustments are often made
to the account enabling discounts and vouchers to be used.

Figure 2 POS System

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POS capabilities:

• Act as register as well as computer.

• Calculate cash due.
• Record payment method.
• Keep track of the cash in cash drawers.
• Create sales report.
• Keep track of menu items sold.  Track inventory.
*POS system add convenience, accuracy, and save time in busy situation.
Types of Software System

i. Electronic Payment – This is the ability for a restaurant to accept credit card, debit cards, gift cards and mobile
payment options. Restaurants that don’t have this technology will miss out on 80% or more of potential sales.
There are exceptions to this rule. The main exception is food trucks and smaller cash only businesses in busy areas
and street vendors. For the vast majority, a payment system is essential for a business.

How to use electronic billing machine:

• Enter waiter’s identity code.

• Place the orders on the machine.
• Press the food and beverage button and enter the amount that was paid off.
• Press enter.
• The machine will print out the receipt.
ii. Network – This represents the technology to enable computer devices to talk to each other and the internet. This is
probably the most overlooked piece of technology in a store but one of the most important. If the network goes
down or is not available, it can have negative consequences to the store. This next set includes technology that is
highly recommended to enable a more profitable store.
iii. Inventory Management System – This is a system that will track inventory levels, cost of inventory and help the
store keep the necessary inventory in stock without over stocking. Many POS systems for restaurant will offer a
basic inventory solution but usually these solutions are very basic and lack the key features. One of the most
important features of an restaurant inventory management system is keeping track of the inventory costs, looking at
inventory levels to prevent out of stock and enabling automated inventory orders. Inventory management could
also be done manually.

iv. Digital Menu Boards – This technology enables the menu in the stores to be displayed on screens instead of the
traditional printed material. This technology has advantages in that it will reduce costs of the printed menus and
reduce the labor to change, manage and send the printed menus. This technology is most useful for fast casual and
quick serve restaurants where there is not wait staff. Digital Menu Boards are good for restaurants that change the
menus often, but still most restaurants used menu cards or books to be given on the guests upon arrival.
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 What I have Learned
• Food servicing starts with welcoming the guest. In greeting the guest, always wear a smile and establish eye contact.
Approach the guest, look at each one, greet them with a smile and mention their name (if known)
• When Escorting and seating the guest, walk a little ahead of them to their table. Endorse them to the captain waiter
and assist them in getting seated.
• When presenting the menu, approach the guests on their table, stand on the RIGHT SIDE, introduce yourself to the
guest, and hold the menu card at the bottom facing the guest if it’s an open type of menu. Open it to the specialty of
the establishment or the menu of the day. If not, hold it the upper portion with the cover facing the guest.
• When Taking orders Approach the guests table, stand on the right side with the note pad and ballpoint pen on your
hand. Ask customers if they are ready to order. Take the order beginning the ladies, then the gentlemen and lastly
the host.
• Restaurant Technology is very important when it comes to maintaining connection between restaurant and kitchen.
It’s one way to help them to have understanding on the whole operation that is happening.

Key to Answer for Module II

Answer Key Activity 1.1 Welcoming and Greeting the Guest Procedure

1. a
What I know
restaurant
they arrive at the
guest as soon as
Activity 2.1 Seating the Guest Procedure
2. c 3. c Acknowledge

5. d Lesson 4 – Activity 4.2

4. b
welcome the Guest
an appropriate and Greeting
Greet guests with Welcoming
7. b 9. d

6. c 8. c
reservations
Checking
12. b 10. a

11. d 13. b
15. b
14. b

Napkin Water
Table Serving
Unfolding of Takeover &
Waiter
Guest the Menu
Seat the Presenting

Seating
their Table
Guest to bread
the
Escort the Serving

Guest
Lesson 4 – Activity 4.1

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 REFERENCE

Manual/Hand Out
Technical Education and Skills Development Authority. (n.d.).Food and Beverage Services – Training Regulation.
TRSFBS205-0509 Food and Beverage Services NCII Assessor's Guide. (p. 11).
Books
Arcos, Cristeta M., Flores, Jelly M., and Yu, Evangeline V. Food and Beverage Services Manual: Technical-Vocational-
Livelihood- Home Economics First Edition – Department of Education – Bureau of Learning Resources. Pasig City,
Philippines: Sunshine Interlinks Publishing House, Inc 2017.

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