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TECHNICAL VOCATIONAL LIVELIHOOD

HOME ECONOMICS
FOOD AND BEVERAGE SERVICES
QUARTER 2
Week 1

CapSLET
Capsulized Self - Learning
Empowerment Toolkit
Schools Division Office of Zamboanga City
Region IX, Zamboanga Peninsula
Zamboanga City

Name of Student: ______________________________

Grade & Section: ______________________________
School: ______________________________________
Name of Teacher: ______________________________
SUBJECT & Food and Beverage Services WEE
GRADE/LEVEL
QUARTER 2 1112
Grade 11/12 K
TOPIC Promote Food and Beverage Products (PP)
Master the names of past and current trends of CODE
dishes in the menu, the different types of sauces
LEARNING & accopmaniment and food allergens to prevent
COMPETENCY serious health consequences by studing the TVL_HEFBS9-12PP-IIIa-1
special dietary requirements and cultural needs
of food and beverage products.

LEARNING 1. Dscribe the types and characteristics of menu

OBJECTIVES 2. Create a menu card using the five types and characteristics of menu.

IMPORTANT: Do not write anything on this material. Write your answers on the protection, learner’s activity and
assessment sheets provided separately.

UNDERSTAND
Topic: Promote Food and Beverage Products (PP)

Types and Characteristic of Menu

In the restaurant, a menu is a list of food and beverages offered to customers and the prices. A
menu may be à la carte – which presents a list of options from which customers choose – or table
d'hôte, in which case a pre-established sequence of courses is offered. (

The other five types of restaurant menus are:

1) A la Carte menu - prices each food item separately; it often contains greater choices for the
customer. There are any number of combinations a customer can choose for his/her meal from an A la
Carte menu. Although the price of A la Carte items are more expensive than those from a Table d'Hote
menu, a customer is allowed greater flexibility and is offered greater value in terms of food quality.

2) Wine/Beverage Menu - many restaurants offer a beverage and wine menu for their customers.
These menus often include specialty wines, teas, coffees, and cocktails. There may even be
suggestions on which wine best accompanies a particular meal.

3) Static Menu - offered all-year long. This type of menu is most prevalent in fast-food restaurants like
Macdonalds, Pizza Hut, and Burger King. For example, Big Mac, Filet-O-Fish, McChicken, and Quarter-
Pounder burgers are standard Macdonalds fare. At Pizza Hut, specialty pizzas like the Meat Lovers,
Vege Lovers, and Pepperoni Lovers are standard fare. The Create-Your-Own pizza section comes with
standard vegetable and meat toppings. Over the course of time, however, fast-food chains have added
new options to their standard menus during special promotion periods and holidays. However, the static
menu is still the prime reason many customers frequent these fast-food restaurants.

4) Du Jour Menu - this type of menu references a special dish for the day. The Du Jour menu can
change daily and often depends on the availability of seasonal items. Often, the du jour dish is offered
at a discount to customers. Some restaurants also like to offer a soup du jour or soup of the day.

5) Dessert Menu - offer desserts that are specific to particular restaurants. Included in these dessert
menus may be specialty desserts the restaurants are famous for. Many steakhouses include separate
dessert menus for their guests. For example, Longhorn Steakhouse boasts a gourmet key lime pie and
molten lava cake on its dessert menu.

Menu Familiarization (https://www.google.com/search?client=firefox-b-d&q=menu+familarazation)

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 It is a detailed list of food and beverage offerings with their respective prices. It is prepared by a
food and beverage service businesses to keep the customers informed about the availability of various
F&B items.
A restaurant server must learn information about the menu like cooking method, serving portions,
tastes, and flavors, ingredients including cooking time and side dishes.

The server should have the opportunity to taste several items on the menu before serving. This way
he/she can describe in a more detailed way the flavor of particular dishes. Guest will not be impressed
if you tell them that a particular dish is not spicy and then find that it burns their mouth.The server must
never place himself in the position where a guest does not enjoy his/her meal. It is also important to
point out the following:
- dishes that take a long time to prepare or those which might suit someone in a hurry.
- dishes available for vegetarians or those customers with specials dietary considerations like no
dairy products or allergies to certain food like nuts.
- prices of dishes not on the menu, ingredients used to prepare the dish, and methods of cooking
used for the dish
- whether it is possible to vary the dish, example ,replacing vegetables with salad
- vegetables, salads, or other accompaniments that will be served with the meal

In some instances for the customer to be able to make an informed choice from the menu. They
must be able to understand the terminologies used.

Here are two reasons why the customer is unable to interpret the menu
1. They might have difficulty understanding the language. In this case, the server should try to
explain each dish clearly and lowly, pointing to pictures where appropriate.
2. The menu might contain terms that are unfamiliar to the customer because there are terms that
are derived from the French language and are used worldwide to describe a dish or the type of
cooking method used.

SAQ-1 : Discuss Menu Familiarization

SAQ-2 : What are the types of restaurant menu?

Let’s Practice!

(Answer on the Answer Sheet provided for Activity and Assessment.)

A. Identification: Direction: Identify the following:
______________1. These menus offer specific items for each day.
______________2. These menus often include specialty wines, teas, coffees, and cocktails.
______________3. It is more expensive than those from a Table d'Hote menu.
______________4.It is a list of food and beverages offered to customers and the prices.
_____________ 5. What type of menu that is often laminated for easy cleanup?
B.Test I- Multiple Choice
Directions: Read each item carefully and answer the following questions. Write the letter that
corresponds to the correct answer.
1. Which of the following types of menu can change daily and often depends on the availability of
seasonal items.
a. Dessert menu b. Du Juor Menu c. A la Carte Menu d. wine menu
2. One of the types of menu often include specialty wines, teas, coffees, and cocktails.
a. Beverage menu b. static menu c. dessert menu d. a la cate menu
3. How many reasons do we have why the customer is unable to interpret the menu?
a. 1 b. 2 c. 3 d. 4
4. Which of the following alcoholic drinks does not belong to the group?
a. Aperitifs b. beer c. wines d. juice
5. It is prepared by a food and beverage service businesses to keep the customers informed
about the availability of various F&B items.
a. Restaurant server b. menu familiarization c. menu d. menu server‘

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 REMEMBER
Key Points

A menu is a list of all the food and drink offered in an establishment like restaurant, café and bar.
The following dish structure is suggested when making menu.
1. Specialties/ Signature Dishes 4. Dessert
2. Snacks ( cold and hot) 5. Main Courses ( Fish, Meat and Vegetarian separately)
3. Soups 6. Drinks ( Alcoholic, Non-alcoholic, Hot and Cold Beverages)

Drinks are usually split into two large categories: Alcoholic and non-alcoholic. Alcoolic drinks are
divided into subsections of beer, wine and spirits.

Alcoholic drinks are listed below:

1. Wines
- Domestic White
- Domestic Red
- Imported Red
- Imported White
- Sparkling wine
- Southern wine
- White Vermouth
- Red Vermouth
2. Aperitifs ( Bitter Aperitifs and Aniseed Apeiritifs)
3. Spirits and liquiors
- Vodka
- Gin
- Brandy, cognac, and calvados
- Whiskey ( Scotch, Irish Bourbon, Canadian )
- Rum
4. Beer ( domestic and imported)
5. Mixed drinks and cocktails

TRY
Let’s see how much have you learned today!
(Answer on the Learner’s Activity and Assessment sheets.)
Project activity: Create your Menu Card using the five(5) types and characteristics of Menu in a
restaurant. Make use of 1/2 drawing book, make your Menu card creatively. See to it that you always
rate your own output under the student’s rating.

Rubric for checking your output: Student’s Rating Teacher’s Rating

Content -------------- 20 points _________ _________
Creativity -------------- 20 points _________ _________
Neatness -------------- 10 points _________ _________
Total: 50 points _________ _________

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 • Cristeta M. Arcos, Evangeline V. Yu, Jelly M. Flores. Department of
Education 2017, SHS TVL- Home Economics Food and Beverage Services
Manual pp.154 -157
• (https://www.google.com/search?client=firefox-b-
REFERENCE/S d&q=types+and+characteristics+of+menu
• (https://www.google.com/search?client=firefox-b-
d&q=menu+familarazation)
• (https://www.enotes.com/homework-help/what-six-main-types-restaurant-
menus-one-them-167253)

This learning resource contains copyrighted materials. The use of which has not
been specifically authorized by the copyright owner. We are making this resources
in our efforts to provide printed and e-copy leaning resources available for the
learners in reference to the continuity plan of this division in this time of pandemic.
DISCLAIMER
This LR is produced and distributed locally without profit and will be used for
educational purposes only. No malicious infringement is intended by the writer.
Credits and respect to the original creator/ owner of the materials found in this
learning resource.

Developed by:

FLORENMAE L. TANO
Teacher 1
Southcom National High School

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 Topic: LO 3. Promote food and beverage product (PP)
Learning Competency: master the names of past and current trends of dishes in the menu, the
different types of sauces & accopmaniment and food allergens to prevent serious health
consequences by studing the special dietary requirements and cultural needs of food and
beverage products
ANSWER KEY
SAQ1: Menu Familiarization- It is a detailed list of food and beverage offerings with their respective
prices. It is prepared by a food and beverage service businesses to keep the customers informed
about the availability of various F&B items. A restaurant server must learn information about the
menu like cooking method, serving portions, tastes, and flavors, ingredients including cooking time
and side dishes.

SAQ2: We have five types of menu: Alacarte Menu, Wine/Beverage Menu, Static Menu,
Du Jour Menu, and Dessert Menu
LET’S PRACTICE
A. Identification
1. Dessert Menu 4. Menu
2. Wine / Beer Menu 5. Static Menu
3. A lacarte Menu
B. Multiple Choice

1. Du Juor Menu 4. Juice

2. Beverage Menu 5. Menu familiarization
3. 2

TRY: Project Activity:

Rubric for checking your output: Student’s Rating Teacher’s Rating
Content -------------- 20 points _________ _________
Creativity -------------- 20 points _________ _________
Neatness -------------- 10 points _________ _________
Total: 50 points _________ _________

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 Republic of the Philippines
Department of Education
Division of Zamboanga City

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)

Learning Area: TVL- HE- FOOD AND BEVERAGE SERVICES NC II

Grade Level: Grade 11/ 12
Title: Promote Food and Beverage Product
Quarter: ____3_____________________________________________________________
Week: ______1_____________________________________________________________
Learning Competency: master the names of past and current trends of dishes in the menu, the different
types of sauces & accopmaniment and food allergens to prevent serious health consequences by
studing the special dietary requirements and cultural needs of food and beverage products

Instructions:

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Date accomplished: November 28, 2020

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 Summary of Content Findings, Corrections and Review for Locally Developed CapSL

Title of the CapSLET: Promote Food and Beverage Product (PP)

Grade Level: 11/12

Quarter: ____2_______________________
Week: ______1___________________
Part of the Brief description Specific Put a check mark
CapSLET/ of Errors/ recommendations
Paragraph / Findings/ for improving the
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number (in Not
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order)

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

Other Findings: Write additional comments and recommendations not captured

in the evaluation tools used.
_The writer had followed the standard criterion in writing this learning resource
material as Capslet to be used by students taking the strand in Home Economics in
Bread and Pastry Production NC II for Grade 11/12.
Prepared by: Date accomplished:

__ FLORENMAE L. TANO November 28, 2020

(Signature Over Printed Name)

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