Learning Module

Technology and Livelihood Education 8

Second Quarter

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Welcoming Guests & Taking Food and Beverage
Orders

● Welcoming the Guests

● Seating the Guest

● Taking Food and Beverage Orders

Promote Food & Beverage Products

● Know the Product

● Undertake Suggestive Selling

Provide Food & Beverage Services to Guests

● Serve Food Orders

● Assist the Diners

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Welcoming Guests &
Taking Food and Beverage
Order
● Welcoming the Guests

● Seating the Guest

● Taking Food and Beverage

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 Welcoming the Guest and Seating
the Guests
Lesson Objectives:

At the end of the lesson, the students are expected to:

1. Discuss the aspect of welcoming the guest;

2. Identify the reminders upon welcoming the guest;

3. Explain the proper way of seating the guest.

A. ENGAGE

Let’s answer:
How do you welcome the guest?

Watch the video: https://www.youtube.com/watch?v=mu6mzDGO0wM

B. EXPLORE
Essential Question:

What are some preventative measures in the hotels, restaurants, and other places due to COVID-19?

C. EXPLAIN

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Welcoming the Guests

The major aspect of welcoming the guest is communication skills. When guests are arriving, it is very
essential and should communicate nothing but welcome through their friendly and courteous manner.

Here Are Some Reminders Upon Welcoming The Guests:

1. Guests are greeted or acknowledged within 15 seconds of entering the Restaurant.

2. Guests are to be welcomed in a pleasant and friendly manner.
3. After you have greeted the customers, ask if they have reserved a table. When the answer is yes, ask for
the name, check with the reservations record for the size of the party, table number, and any special
requirements.
4. Check if smoking or non-smoking is preferred.

5. Escort the guest to their table. Guest are seated within 1 minute of their arrival.

6. Lead the way when you show customers to the table. You know where to seat the guests and help them
seated. An example of this is by pulling chairs for ladies and those who are disabled and have mobility
difficulties and handing out the menus.

7. For customers, you know by name, large parties, and VIPs, you should be able to show them straight to
their table. This gives an impression of personal service that customers appreciate.

8. Seat the guests at a fully laid table.

9. Help customers who have communication or mobility difficulties, by offering a Braille menu, moving chairs
aside for wheelchairs, bringing a high chair or cushions for children.

10. If the tables and chairs are set for more customers than required, remove the extra place settings. Do this
quietly and with as few trips as you can.

11. Remove extra covers if necessary.

12. Present the menu/wine list.

Who Seats a Guests?

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 Guest may be greeted and seated by the maitred’hotel, the host, or the head server, who keep track of
open tables, assigns and waits, and seat people as their turn or reservation comes up. This process can make the
guest feel immediately welcome and give them a good first impression of the restaurant. Some restaurants use
seating management software. Guest are allowed to select their preferred tables. Seating Management Software

Where to seats the guests?

The waiter knows where parties of guests should be placed in a dining room.

Example: Seat a large family at a large round table and a couple at a smaller table for two called a deuce.

How to seat the guests?

Approach guests with words of greetings such as “ Good Evening”. Guests will inform you if they have
reservations, ask them, “How many are in your party”, and, if appropriate, Would you like to be seated in a
smoking area”. When there appears one person, ask, “Table for one”. Instead of” are you alone”.

Placing Napkin for the Guest in Restaurant Procedure

Once all guests are seated at the table comfortably, the napkin placing will commence.

Serving Water Procedures

High-ball glasses or water goblets will be placed as part of the cover. Guest will not be charged for filtered tap
water, but mineral water, sparkling, water will be charged.

D. ELABORATE

Explain the Picture below.

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 E. EVALUATE

Instructions: Write T if the statement is correct and write F if not.

________________1. Remove extra covers all the time.

________________2. Guests should be seated within 1 minute of the arrival.

________________3. Customers lead the way to their table.

________________4. Guests are to be greeted or acknowledged within 15 seconds of entering the restaurant.

________________5. If the table is set for more customers than erquired, remove the extra place setting.

REFERENCES

● Food and Beverage Services Procedures, Daryl Ace V. Cornell

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 ● https://www.youtube.com/watch?v=mu6mzDGO0wM

Taking Food and Beverage Orders

Lesson Objectives:

At the end of the lesson, students are expected to:

1. Discuss the right procedures in taking order;

2. Enumerate the sequence of the foodservice industry;

3. Recognize the different ordering systems.

A. ENGAGE

Let us answer:
Why is it important to follow the steps in taking food and beverage orders?

B. EXPLORE

Watch the video: https://www.youtube.com/watch?v=P1gaQhKz8ic

C. EXPLAIN

To properly give the guests the best kind of service you could offer, you should know the proper Food and
Beverage Service Sequence:

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 The Sequence of Food Service

1. Guest must be welcomed and greeted with recognition, and waiters should assist with their coats and bags.

2. Guests must be welcomed at the entrance.

3. Guests must be greeted in a friendly way.

4. Ask the guests’ names to recognize them.

5. Make sure to use the guest's name at least twice during the conversation.

6. Suggest a choice of seating.

7. Settings of the table are adjusted to the guest number.

Menu Presentation Service Standards:

1. The beverage menu must be sanitized and in good condition.

2. It should be 2/3 languages on the menu.

3. Menus must be opened when presented to the guest, when presenting the menu to the guest table open
the first page.

4. If hotels have a license to serve Liquor they must have a non-alcoholic option at the restaurant.

5. Suggest any recommendations or house favorites.

6. When taking orders inform guests when they are ready.

7. Keep eye contact and approach at the right time.

Order Taking Service Standards:

1. Staff must have a warm smile and polite attitude, when taking orders always approach guests within every
10 seconds.

2. Staff must prepare a pen and notepad.

3. If staff are at the table, be attentive.

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 4. Offer recommendation.

5. Don’t forget to repeat guests’ orders.

6. Guest must inform the expected service time.

7. Calculate approximately the serving time.

Point of Sale Key in Procedure:

1. Double-check all the codes in order before sending.

2. Barman should only serve drinks with the specific POS ticket.

3. Input the order into the POS system accordingly.

4. If any wrong order was encoded, look for an assistant manager to void it immediately.

5. When the barman gives the drinks to the waiter, make sure it has a POS ticket.

Orders Delivery Service:

1. The waiter reviews the order and places it on a tray.

2. Quality check should be done by every staff.

3. The guest should be acknowledged 2 steps before approaching the table.

4. Offer guest to pour beverage.

5. Leave the table by saying: “Is there something I can help you with at the moment”.

Handling Bills and Final Settlement:

1. Ensure the bill is correct; Double check the bill before presenting it to the guest.

2. The bill is presented in a company bill folder and pen, Retire from the table and stay within the area.

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 3. Recover the check and mode of payment.

4. Thank the guest and process the bill quickly.

5. Payment should be made in 4-5 minutes.

Guest Departure and Fond Farewell:

1. Thank the guest by name and bid farewell to all its company.

2. Assist customers when they leave their table.

3. When assisting the guest, make sure to assist the ladies first.

4. Always remember to say: “Hope to see you again”.

5. Tables should be rearranged immediately.

Different Ordering System

1. Docket System - A restaurant docket book is one example of a tool used by servers across the world to
record the meal orders taken from diners.

2. POS - a point-of-sale(POS) terminal is a computerized replacement for a cash register.

3. Electrical Order Tablet - Tablets are one of the coolest ways to display ideas.

Classes of Menu

Three General Divisions of Menus

1. A la Carte (from the card)

2. Table d’hote (table of the host)

3. Carte du jour (card of the day)

The Table d’hote Menu

1. Menu de jour

2. Carte du jour (card of the day or menu of the day).

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 3. Prix fixe (Fixed Price)

4. The menu has a fixed number of courses.

5. In every course, there is a limited choice.

6. The prices are fixed.

7. The foods are available at the set time.

A la Carte Menu

1. The choice is generally broader.

2. Each dish is priced individually.

3. A longer time when dishes are cooked or finished to order.

Carte du Jour Menu

1. A cheaper version with less choice.

2. An only side dish and with a set main course, the plat du jour “dish” of the day”.

3. The menu changed every day.

Other Types

1. Menu Degustation (Tasting Menu) - is a set meal with a variety of courses often between six to ten
courses.

2. Beverage and Dessert Menu - it is a dessert menu course that often includes tea and coffee.

3. Static and Cycle Menu - it is a menu that features the same dishes every day and on holidays they offer
additional courses at a set period.

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 4. Secret Menu - this kind of menu is called a secret menu where food restaurants have unadvertised and
unofficial selections of food that customers only lean by word of mouth.

5. Online Menu - this type of menu is only found on websites where you can find their courses menu on their
pages and accounts.

6. Digital Displays - this kind of menu is different from others with the innovation of LCS and Plasma
displays, some menus have motivated from a static printed model to one which can change animatedly.

Influence of Menu

1. Health and Eating

2. Special Diets

3. Cultural and Religious dietary influence

4. Vegetarianism

D. ELABORATE

Which type of menu do you prefer? Why?

Why is it important for servers to present the menu properly?

E. EVALUATE

Instructions: Identify the correct answer of the following:

________________1. It is encouraging the guests to buy additional food and beverage. (Suggestive Selling).

________________2. It is suggesting more expensive and better quality food and beverage items. (Upselling)

________________3. This type of menu is cheaper version with less choice. (Carte de Jour Menu).

________________4. It is called a “bill of fare” menu.

________________5. It is a computerized replacement for a cash register. (POS system).

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REFERENCES
● Food and Beverage Services Procedures, Daryl Ace V. Cornell
● https://www.youtube.com/watch?v=P1gaQhKz8ic

Promote Food and

Beverage Products
● Know the Product

● Undertake Suggestive Selling

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 Know the Product & Suggestive
Selling
Lesson Objectives:

At the end of the lesson, students are expected to:

1. Discuss the food using the five senses;

2. Identify the different types of cooking;

3. Explain the food allergens and content of the menu.

A. ENGAGE

Watch the video:

https://www.foodnavigator.com/Article/2015/12/14/Eat-with-your-eyes-Making-sense-of-multi-sensory-food

B. EXPLORE

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 Let’s answer this:

How does your food speak in your palate and senses?

C. EXPLAIN

The Key to Understanding and Mastering Recipes

1. We eat with our 5 senses, so cook with the 5 senses

You need all five senses when cooking, no one sense is more important than the other. Coking
with your five senses allows you to cook the food just the way you like it. Be aware of smells and sounds
as you cook, pay attention to the textures in successful dishes, and eventually your senses will become
tools as reliable as that dinging kitchen timer.

a. Cooking by sight:

It’s a good basis for cooking using your sense of sight. You can easily notice how the food turns its
color or appearance to tell if it’s already cooked and move to the next step.

b. Cooking smell:

Cooking by smell is also important, not just as an indicator of deliciousness or the other way, but
where you're in the cooking.

c. Cooking by sound:

The sizzling of the food tells you the pas is hot enough.

d. Cooking by touch

Touch allows you to feel the texture of your food, control your preferred doneness by feeling the food.

e. Cooking by taste:

Taste is important as all the senses when cooking. Tasting is important because you can adjust the

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 food seasonings.

2. Get organized…Clean Space = Clear Mind

3. Pay attention to Time and Temperature

4. Make bigger use of each ingredients-Reduce Waste, stretch your Budget.

5. Knife Skills = Efficient Production.

6. Caramelizing means Bringing Out Sweetness.

a. Meat

b. Vegetables

7. Marinating

a. Poultry Marinade

b. Beef Marinade

c. Fish Marinade

8. Oil and Fat Carry Flavor

9. Cooking with Alcohol

The Cooking Method

1. Saute

2. Poaching

3. Roasting

4. Grilling and Broiling

5. Steaming

Ways to Describe Taste

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 1. Acidic - very sour

2. Astringent - astringent taste is strong and bitter.

3. Biter - a strong sharp taste that is not sweet.

4. Bitter-sweet - tasting bitter and sweet at the same time.

5. Brackish - has a slight taste of salt and is therefore not pure.

6. Hot - contains a lot of spices that create a burning feeling in your mouth.

7. Mature - has been left to develop a pleasantly strong flavor.

8. Mild - does not have a strong taste.

9. Ripe - has a strong flavor.

10. Robust - has a lot of flavors.

11. Savoury - tasting of salt or spices and not sweet.

12. Seasoned - containing seasonings to improve flavor.

13. Sharp - has a strong and bitter flavor.

14. Sour - with a taste like a lemon.

15. Spicy - has a strong hot flavor.

16. Sweet-and-sour - contains both sweet and sour flavors.

17. Syrupy - thick, sweet, and sticky

18. Tart - a slightly sour taste

19. Unsalted - not flavored with salt.

20. Watery - pale, or not strong.

Content of the Menu

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 1. Appetizers - is a starter/small first course served before a meal or main course.

2. Soups - soup maybe serve hot/cold also. Soup may be classic or contemporary.

3. Desserts - are served as “sweet” after the main course. It can be either hot or cold.

4. Snacks - have characteristics of a food that often can be easily taken away by the purchaser since it is a
light meal, usually provided for people who are in a hurry or who are not particularly hungry.

5. Cheese - can be made from cow, sheep, or goat’s milk.

Basic cheese option:

1. Soft cheese

2. Semi-soft cheeses

3. Hard cheeses

4. Blue vein cheese

Pasta - is a traditional staple food in Italy.

1. French Pasta - locally made with fresh ingredients.

2. Dried Pasta - can also be defined as factory-made pasta it is usually produced in large amounts that
require a large machine.

3. Noodles - are made from flour (wheat) and water, and/or eggs. In many ways, they are similar to pasta.

Vegetables - are traditionally used as an auxiliary to the main dish. Vegetables can also be used in salads.

Examples of vegetables include:

1. Potatoes - root vegetables

2. Onions - root vegetables

3. Carrots - root vegetables.

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 4. Brocoli - green vegetables

5. Sprouts - green vegetables

Fruit - is almost mandatory with breakfast, and supplied free-of-charge by some properties to house (in-room)
guests and/or at reception for its health benefits.

D. ELABORATE

ESSAY: Answer this question. Elaborate your answer.

Why cooking method is important?

E. EVALUATE

Describe the taste of the following:

1. Acidic -

2. Bitter -

3. Bittersweet -

4. Ripe -

5. Mild -

6. Sour -

7. Spicy -

REFERENCES

● Food and Beverage Services Procedures, Daryl Ace V. Cornell

● https://www.foodnavigator.com/Article/2015/12/14/Eat-with-your-eyes-Making-sense-of-multi-sensory-food

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 Provide Food &
Beverage Services to
Guests
● Assist the Diners

● Conclude Food Service and Close Down Dining

Area

Assist the Diners

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 Lesson Objectives:

At the end of the lesson, students are expected to:

1. Discuss the proper way of treating the guest in different ages;

2. Explain the right way of assisting the guest according to their needs.

A. ENGAGE

Let’s watch this: https://study.com/academy/lesson/fine-dining-service-procedures-steps-plan.html

B. EXPLORE
Let’s answer this:

How would you describe the service of a restaurant?

C. EXPLAIN

3-Minute Check

About 3 minutes after you serve food, you should return to the table and check the customer is happy with
everything. You call this the 3-minute check. If the customer has not started eating after 3 minutes, wait until
they start eating.

Check to See if Guests:

1. Are happy with their food.

2. Require a refill of their drink.

3. Need glasses of tablewares removed.

4. Need your attention for something else.

The 3-minute check allows customers to tell you if:

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 1. There is something wrong, their steak is not cooked as they ordered, or the food or coffee is cold.

2. They would like to order something extra, salad or another drink.

If there's a problem:

1. Apologize to the customer

2. Organize a solution quickly.

3. Make sure any replacement item is up to standard.

4. Check if the customer is happy this time.

5. Pass this feedback on to the kitchen and your supervisor straight away.

Guest with Special Needs

1. Always treat all infant or young guests as V.I.P. guest.

2. Deal with young guests with a playful mind and special care.

3. Be friendly and familiarize with the child.

4. Politely ask the parents to determine any special requirements such as:

a. Required cutlery.

b. High Chair.

c. Any special food recommended.

d. Whether allergic to any food or not.

⮚ Provide a clean and presentable baby chair or high chair (if required) and set it properly to
avoid any accident.

⮚ Offer bread or crackers immediately after the child is seated.

⮚ Present the children's menus (specially made for the children).

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 ⮚ Serving the children remember that their meal should be eye-catching and appealing.

⮚ Offer to cut the food after the child is seated and the meal arrives.

⮚ Offer the child guest some coloring books/crayons while waiting for their course to keep them
busy and quiet

D. ELABORATE

What will you do if there is a problem with your guests?

Why are the condiments placed on the center of the tables?

E. EVALUATE

Enumerate the 4 ways of 3 minutes check.

Why are the condiments placed on the center of the tables?

REFERENCES

● https://study.com/academy/lesson/fine-dining-service-procedures-steps-plan.html
● Food and Beverage Services Procedures, Daryl Ace V. Cornell

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Conclude Food Services and Close
Down Dining Area
Lesson Objectives:

At the end of the lesson, students are expected to:

1. Discuss the proper partial bussing;

2. Identify the proper way of closing the dining area.

A. ENGAGE

Let’s watch this: https://www.youtube.com/watch?v=X1Fbp5WIXCE

B. EXPLORE
Let’s answer this:

What is the aim of food and beverage services?

C. EXPLAIN

Clearing Table

1. Ask the guest if he/she is already done with the plates.

2. If yes, clear the plates from the left side or what is convenient.

3. Offer some coffee or some dessert to the guest.

4. Ask the guest if he needed anything.

5. Leave the glassware at the table.

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Billing

1. When the guest gestures the bill sign or call you for their bill, got to the table and double-check if they
want the bill.

2. Say “one moment please” politely.

3. Go to the counter and request the bill.

4. Use standard billing jacket.

5. Give the bill to the guest.

Payment

1. When accepting the payment, mention the amount you receive to ensure you accept the amount need.

2. If the guest pays using credit cards, do not forget to sign the copy receipts of their bill.

3. If the guest has changed, always use change trays together with their receipt.

Bidding Goodbye

1. When the guests leave, bid goodbye saying, “Thank you for dining with us”. Ma’am/Sir, come and see you
again.

2. Bid Goodbye without giving direct eye contact to the guest.

3. Bow slightly to be sincere.

Re-Setting the table

1. Check the chairs if the guest left some items or their possessions, if they left something, make sure to
transfer it to the management for proper claiming.

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 2. Remove the remaining glassware using a bar tray and buss it to the dishwashing.

3. If the table has remaining tableware, use some oval/rectangular tray together with a jack tray to remove the
remaining plates and utensils.

4. Do not put the trays directly to the table, use a jack tray.

5. Remove the placemat, centerpiece, and top cloth.

6. Start wiping using a blue cloth, for removing sauces or pieces of food left.

7. Spray some sanitizing solution to the table then wipe using a white cloth.

8. Add the new top cloth to the table.

9. Add the new placemat and the centerpiece.

10. Add new show plates, water goblets, and utensils.

Close Down Dining Area

Tables

a. Be sure that all the tablets in the dining area are cleared and cleaned.

b. Remove the unused tableware and centerpiece.

c. Remove top cloths.

Chairs

a. Check all the chairs if there are some remaining items.

b. Wipe chairs if there are stains (sauce, oil, water).

c. Tilt the chairs over the tables.

Floor

a. Wipe the floor using a broom and dustpan.

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 b. Be sure to include all the aspects of the dining area even the corners.

c. Mop the area starting to the door down to the area where the dining and kitchen area meets.

d. When mopping, use caution signs to aware people passing that the floor is wet.

Waiter’s Station

a. Transfer all the wiping cloth to the kitchen and then get clean pieces for the next operation.

b. Be sure to wipe all the Menus and Bill jackets.

c. Clean all the condiments, refill if they are already empty.

d. Organize all the clothes, refill if needed.

e. Check if there is enough silverware, refill if needed for the next operation.

f. Wipe and sanitize the station.

Lightings

1. Close all the lights before closing.

2. Use some dim light before closing when done with all the closing activities.

Others

1. Bring back the chairs down, if the floor is already dry.

2. Be sure to unplug all wirings before leaving.

D. ELABORATE

Enumerate the things that need to be considered in closing down the dining area?
1.

2.

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 3.

4.

5.

E. EVALUATE

Why do you think having eye contact with the guest is unnecessary?

REFERENCES

● https://study.com/academy/lesson/fine-dining-service-procedures-steps-plan.html

● Food and Beverage Services Procedures, Daryl Ace V. Cornell

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