CBLM - 1 - Prepare The Dining

COMPETENCY BASED LEARNING MATERIAL
JARO NATIONAL HIGH SCHOOL

Fajardo Extension, Jaro, Iloilo City
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC II
Unit of Competency:
PREPARE THE DINING ROOM/ RESTAURANT AREA FOR
SERVICE
Module Title:
PREPARING THE DINING ROOM/ RESTAURANT AREA FOR
SERVICE
Name of school
JARO NATIONAL HIGH SCHOOL

HOW TO USE THE MODULE
Welcome to the Module “Preparing the Dinng Room/Resturant Area for

Service”. This module contains training materials and activities for you to
complete.The unit of competency “Preparing the Dinng Room/Resturant Area
for Service”. contains knowledge, skills and attitudes required for a Food and
Beverage Services NC II course.You are required to go through a series of
learning activities in order to complete each of the learning outcomes of the
module. In each learning outcome there are Information Sheets, Operation
Sheets, Job Sheet and Activity Sheets. Follow these activities on your own and
answer the Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your teacher for assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
 been working for some time
 already have completed training in this area.
If you can demonstrate to your teacher that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized
so you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings show it to your teacher. If the
skills you acquired are still current and relevant to this module, they may
become part of the evidence you can present for RPL. If you are not sure about
the currency of your skills, discuss it with your teacher.
After completing this module ask your teacher to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
Inside this module you will find the activities for you to complete followed
by relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity.
Date Developed: Document No.

Food and Beverage Services NC II Issued by:
Preparing the Dining Developed by: Page 1 of 28
Room/Restaurant Area for Revision # 00
Service Mylene B. Aspera
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
List of Core Competencies
No. Unit of Competency Module Title Code
Prepare the dining Preparing the dining

1. TLE_HEFBS9-
room/restaurant area room/restaurant area
12AS-Ia-b-1
for service for service
Welcome guests and Welcoming guests and

TLE_HEFBS9-
2. take food and beverage take food and beverage
12GO-IIa-b-1
orders orders
Promote food and Promoting food and TLE_HEFBS9-

3. beverage products beverage products 12PP-IIIa-1
Provide food and Providing food and

TLE_HEFBS9-
4. beverage services to beverage services to
12SG-IIId-4
guests guests
5. Provide room service Providing room service TLE_HEFBS9-

12RS-Iva-1
6. Receive and handle Receiving and handling TLE_HEFBS

guest concerns guest concerns 9-12GC-IVe-f6

Table of Contents
HOW TO USE THIS COMPETENCY-BASED…………………………………………..1
SUMMARY OF COMPETENCY-BASEDLEARNING MATERIALS………………..2
TABLE OF CONTENTS………………………………………………………………………3
MODULE CONTENT………………………………………………………………………….4-5
LEARNING OUTCOME #............................................................................6-7
LEARNING EXPERIENCES…………………………………………………………………8-9
INFORMATION SHEET 5.1-1 Relevant Information about Guests ‘Details .10-11
Self- Check 5.1-1……………………………………………………………………………..12
Answer Key 5.1-1…………………………………………………………………………….13
INFORMATION SHEET 5.1-2 Proper Procedure in Taking and Processing Room

Service Orders………………………………………………………………………….14-16
Self Check 5.1-2…………………………………………………………………………….17-18
Answer Key 5.1-2……………………………………………..…………………………….19
Task Sheet 5.1-2…………………………………………………………………………….20
Performance Criteria Checklist 5.1-2…………………………………………………21
REFERENCES…………………………………………………………………………………22

MODULE CONTENT
QUALIFICATION Food and Beverage Services NC II
Prepare the Dining Room/Restaurant Area

UNIT OF COMPETENCY
for Service
Preparing the Dining Room/Restaurant

MODULE TITLE
Area for Service
INTRODUCTION:
This unit deals with the knowledge and skills required in the provision of
food and beverage service particularly in the dining area of a commercial
accommodation establishment.
NOMINAL DURATION: 20 HRS
LEARNING OUTCOMES:
LO1. Take Table Reservation
LO2. Prepare Servie Stations and Equipment
LO3. Set-Up Tables in the Dining Area
LO4. Set the mood/ambiance of the Dining Area
ASSESSMENT CRITERIA:
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the reservations
1.3 Record reservation data on forms accurately based on establishment’s
standards
1.4 Repeat and confirm details of the reservations with the customer
1.5 Provide additional information about the food service establishment
2.1 Stock supplies necessary for service
2.2 Clean, wipe and put tableware and dining room equipment in their
places
2.3 Check the cleanliness and condition of all tables, tableware and dining
room equipment
2.4 Fill water pitchers and ice buckets

2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks
and tops of the bottles.
2.6 Promote special tent cards and similar special displays
2.7 Check equipment and prepare for service
2.8 Apply food hygiene and Occupational Health & Safety measures
3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set up on the
table
3.4 Fold properly and laid cloth napkins on the table appropriately
according to napkins folding style
3.5 Skirt properly buffet or display tables taking into account symmetry,
balance and harmony in size and design
4.1 Adjust light according time of the day
4.2 Arrange tables, chairs and other dining room furniture to ensure
comfort and convenience of the guest
4.3 Play appropriate music when applicable
4.4 Clean and dry floors/carpets
4.5 Adjust air conditions or cooling units for the comfort of the guest
4.6 Set up decorations according to theme or concept of the dining room
Prerequisite: None

LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #1 Take Table Reservation
LEARNING OUTCOME #2 Prepare Service Stations and Equipment
LEARNING OUTCOME #3 Set-up Tables in the Dining Area
LEARNING OUTCOME #4 Set the Mood/Ambiance of the Dining Area
CONTENTS:
 Sources of inquiries
 Details of reservation
 Reservation records or forms
 Supplies
 Types of tablewares
 Dining room/Restaurant Equipment
 Napkin folding styles
ASSESSMENT CRITERIA:
1.1 Inquiries are answered promptly, clearly and accurately.

1.2 Pertinent questions are asked to complete the details of the reservations.
1.3 Reservations data are recorded on forms accurately based on establishment’s standards.
1.4 Details of the reservations are repeated back and confirmed with the party making the
reservation.
1.5 Additional information about the food service establishment is provided when necessary.
CONDITION:
Trainees must be provided with the following:
1. Workplace location: Food and Beverage Services NC II Training laboratory
2. Equipment
 Table and chairs
3. Tools, accessories and supplies
 Reservation slip
 Ball pen

 Calculator
 Intercom/Telephone
4. Training materials
 CBLM
 Ball pen
 White board marker
 Manuals
 LCD Projector
EVALUATION METHOD:
 Written examination
 Direct observation
 Practical demonstration
LEARNING EXPERIENCES
LEARNING OUTCOME #1: Take and process room service orders
Learning Activities Special Instructions

If you have some problem on the content of the
information sheet don’t hesitate to approach
1. Read information sheet 1.1-1 about the
your teacher.
Relevant information in Taking Table
Reservation. If you feel that you are knowledgeable on the
content of the information sheet, you can now
answer self-check provided in the module.
2. Answer self-check No. 1.1-1 Refer your answers to the answer key 1.1-1 for
self-check. You are required to get all answers
1. correct. If not, read the information sheets
again to answer all questions correctly.
3. Read information sheet 1.1-2 on proper

Procedures in taking table If you have some problem on the content of the
reservations information sheet don’t hesitate to approach
your facilitator.
If you feel that you are knowledgeable on the
Refer your answers to the answer key 1.1-2

for self-check. You are required to get all
answers correct. If not, read the information
5. Answer self-check No. 1.1-2 sheets again to answer all questions
correctly.

6. View the video presentation on presentation, you can now answer oral
how to take and process room service questioning.
order

7. Answer oral questions Be sure to answer oral questions correctly
before you proceed to the next activities.
If you have some problem on the

demonstration don’t hesitate to approach your
8. Observe the trainer in presenting how
facilitator.
to take and process room service order
demonstration perform task sheet 1.1-2.If not
have some don’t hesitate to approach your
facilitator.
9. Perform Task Sheet 1.1-2 on presenting Compare your work to the Performance
how to take table reservation. Criteria Checklist15.1-1. If you got 100%
correct answer in this task, you can now move
to the next activity. If not review the operation
Congratulations on a Job well done!!! You have now successfully completed the activities
LO1 of Core 1 and is now ready for the Institutional Assessment. Good luck and use what
you have learned here well!!!

NFORMATION SHEET 1.1-1
Relevant Information about taking table reservation
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to execute

correctly on how to taketable reservation.
Introduction
As a future food service attendant, it is important for you to learn how to
gather important guests’ details so as to facilitate prompt and efficient delivery
of room service orders. This is to ensure also that all the details are well
understood and get correctly.
Guest details or relevant information- Refers to information or details to

be gathered from the guest upon receiving a telephone call in taking room
service orders.
Reservation - In the food industry is defined as an arrangement to have
something (room, table, or seat) held for your use at a later time. A guaranteed
seat brings in more customers and increases revenue.
Types of Reservation
1. Manual Reservation System – Depends on the person designated,
usually a host or hostess, to answer the phone, record the details of the said
reservation, and taking their credit card information as a guarantee.
2. Online Reservation System – Makes use of the internet through a

website, where all the necessary information needed for a reservation is keyed
in by the guest.

Inquiries maybe received through the following:
1. Telephone
2. Fax
3. Email
4. Internet
5. In person
The receptionist must have a reservation records or forms these may include:
1. Reservation sheets
2. Logbook
3. Computer
4. Reservation cards

A sample table reservation sheet
JNHS Restaurant
TABLE RESERVATION
SHEET
Date: ____________
VOICE FAX INTERNET EMAIL WALK IN
Reservation Keyed in to PMS Guest Accounts

by Department
Taken by Service
Name of the Guest: ______________________________________

Date of Reservation: ______________________________________
Time of Reservation: ______________________________________
No. of Person: ____________________________________________
Contact Number: _________________________________________
Mba2020
Relevant information to be gathered:

1. Name of the guest- This refers to the callers’ complete name, his/her
First name, Surname and even his/her middle name. As room service
attendant you should not tend to forget to ask this information from the
guest upon taking his/her order to recognize and in order to identify
him/her by name.
Example: On the phone you may ask, “May I know who is on the line
please?”
2. Date of Reservation-This refers to an exact date and time to which the

customer shall use the reserved table/s.
Example: On the phone you may ask, “When do you wish to have your
reservation maam/sir?”
3. Time of Reservation- This refers to the exact time of the day the
reservation will take place.
Example: On the phone you may ask, “What time would like to have your
reservation maam/sir?”
4. Number of persons-This refers to the quantity of person who are going to

utilize the reserved table/s. This is to ensure that the amount of food order to
be delivered is sufficient to the number of persons who are going to eat the
ordered food. In addition, there is a chance to integrate suggestive selling.
Example:
On the phone you may ask, “Good for how many persons ma’am/sir?”
5. Contact Number-This is referring to the contact details of the caller as to be

the reference of the receiver just in case there is any changes in the reservation.
Example: On the phone you may ask, “May I get your contact number sir”
Please read and memorize the script in taking table reservations. You may edit
the details of reservation base on your own details in the given sample.

1.) TAKING A RESERVATION VIA TELEPHONE CALL
Me: Good morning, Thanks for calling LGPC Restaurant. By the way, I’m Mylene, How
may I help you?
Guest: I want to have a reservation
Me: Before anything else, may I ask your full name please,
Guest: (Pedro)
Me: When do you wish to have your reservation sir?
Guest: (August 24, 2020)
Me: At what time sir?
Guest: (7 pm)
Me: Good for how many persons sir?
Guest: (2)
Me: May I ask your contact no.?
Guest: (09273913486)
Me: By the way sir, May I repeat the details of your reservation?
Guest: (ok)
Me: (Repeat all the details)
Did I get it correctly sir?
Guest: (yes)
Me: Ok sir, thank you for calling LGPC restaurant and see you soon.
Thank you and hav e a nice day!
SELF- CHECK 1.1-1

Instruction: Identify what is being asked in the statement. Encircle your
answer.
1. In taking table reservation, this refers to the Personal identity of the

guest for easy recognition.
a. Name of the guest
b. No. of person
c. Room number
d. All of the above
2. In taking table reservation, this refers to the date where the
reservation has to take place.
b. Date of reservation
c. Time of reservation
d. All of the above
3. This refers to the time where the reservation has to take place.
b. Date of reservation
c. Time of reservation
d. All of the above
4. This refers to the quantity of person who are going to utilize the
reserved table/s.
a. Number of persons
b. List of persons
c. Total of persons
d. All of the above
5. This refers to the details where the receptionist could reach the guest
whenever possible there is any concern.
a. Contact number
b. Contact address
c. Email Address
d. All of the above
6. In the food industry is defined as an arrangement to have something
(room, table, or seat) held for use at a later time.
a. Assignment
b. Reservation
c. Catering
d. All of the above
7. This type of reservation depends on the person designated, usually a
host or hostess, to answer the phone, record the details of the said reservation,
and taking their credit card information as a guarantee.
a. Online Reservation System
b. Manual Reservation System

c. Call Ahead Setting
d. All of the above
8. This type of reservation makes use of the internet through a website,
where all the necessary information needed for a reservation is keyed in by the
guest.
a. Online Reservation System
b. Manual Reservation System
c. Call Ahead Setting
d. All of the above
9. Sources of Inquiries
a. Telephone
b. Fax
c. Internet
d. All of the above
10. Reservation records or forms
a. Reservation sheets
b. Logbook
c. Computer
d. All of the above
ANSWER KEY 1.1-1
1. a
2. b
3. c
4. a
5. a
6. b
7. b
8. a
9. d
10. d
INFORMATION SHEET 1.1-2

Procedures in Taking Table Reservation

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to execute

correctly Procedures in Taking Table Reservation in the restaurant or dining
area.
Introduction:
As future Food attendant, it is very important to learn the procedures in

taking table reservation in the or restaurant dining area so as to be efficient and
effective in giving room service to the guest.
It is very important to know and understand how to reserve the guest

through a phone call and the proper procedures, attitudes and proper
approaches to the guests.
Most reservations are taken over the telephone. Therefore, the telephone
operator should be friendly and accommodating. Customers may easily be
discouraged and may never call again if they are not treated well.
Guidelines to answer the phone and take the table reservation
1. Always answer the phone immediately.
2. The reservation sheet and ball pen should always be ready at hand
3. State the name of the Establishment clearly
4. Greet the caller courteously by saying, for example,
Me: Good morning, Thanks for calling LGPC Restaurant. By the way, I’m
Mylene, How may I help you?
Guest: I want to have a reservation.
Me: Before anything else, may I ask your full name please,
Guest: (Pedro)
Me: When do you wish to have your reservation sir?
Guest: (December 16, 2020)
Me: At what time sir?
Guest: (7 pm)

Me: Good for how many persons sir?
Guest: (2)
Me: May I ask your contact no.?
Guest: (09273913486)
Me: By the way sir, May I repeat the details of your reservation?
Guest: (ok)
Me: (Repeat all the details)
Did I get it correctly sir?
Guest: (yes)
Me: Ok sir, Thank you for calling LGPC restaurant and see you soon.
Thank you and have a nice day!
SELF- CHECK 1.1-2
Instruction: Write TRUE if the statement is correct, and FALSE if it is incorrect.

Write your answer in your notebook.

________________1. Reservations are advanced table bookings made at a specific
time.
________________2. An advantage of taking reservations is that you know exactly
how many guests you need to feed.
________________3. Overbooking is taking more reservations than the number of
tables and seats available.
________________4. Every food service establishment accepts reservations.
________________5. Reservations can limit the number of walk-ins to the
restaurant.
ANSWER KEY 1.1-2
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
TASK SHEET 1.1-2

Title: Take Table Reservation
Performance Objective:
Given the necessary tool, materials, and equipment you take
and process room service orders. You must able to execute the taking

and processing of orders based on the proper standard procedure.
Supplies/Materials :
 Ball pen
 Reservation Sheet or log book
 Calculator
Tools/Equipment :
 Telephone
 Table
 Chair
Scenario:
Perform a telephone reservation. Find your partner at home. It might be
any of your family members to do it with you.
Sample Situation:
a. Total number of guests: A couple who will celebrate their 50 th wedding
Anniversary
b. Purpose: Dinner Reservation
c. Condition: First time to try the restaurant
One adult vegetarian
No smoking area
Steps/Procedure:
1. Gather necessary tools materials, and equipment.
2. Answer inquiries promptly with clarity and accuracy.
3. Ask pertinent questions to answer to complete the details of the
reservation.
4. Record reservation data accurately based on the establishment’s
standards.
5. Repeat and confirm the details of the reservation with the party
making the reservation.
6. Provide additional information about the food service when necessary.
Assessment Method:

Direct Observation, Performance Criteria Checklist
Performance Criteria Checklist 1.1-2
CRITERIA YE N
S O
1. Gather necessary tools materials, and equipment.
2. Inquiries are properly answered with clarity and accuracy
3. Pertinent questions are asked to complete the details of the

reservations.
4. Reservation data are accurately recorded based on the
establishment’s standards.
5. Details of the reservations are repeated and confirmed with

the party making the reservation.
6. Additional information about the food service is provided when

necessary.
Comments/Suggestions:
Trainer: ___________________________________ Date: __________________
LEARNING EXPERIENCES
LEARNING OUTCOME #2: Prepare Service Stations and Equipment
Learning Activities Special Instructions

If you have some problem on the content of the
information sheet don’t hesitate to approach
1. Read information sheet 2.2-1 on
your facilitator.
Familiarization and Preparation of
Room Service Equipment and supplies If you feel that you are knowledgeable on the
2. Answer self-check No. 2.2-1 Refer your answers to the answer key 2.2-1 for
self-check. You are required to get all answers
2. correct. If not, read the information sheets
again to answer all questions correctly.
3. Read information sheet 2.2-2 on

Procedures in Setting ups trays and If you have some problem on the content of the
trolleys for Room Service information sheet don’t hesitate to approach
your facilitator.
Refer your answers to the answer key 2.2-2

for self-check. You are required to get all
answers correct. If not, read the information
4. Answer self-check No. 2.2-2 sheets again to answer all questions
correctly.

5. View the video presentation on presentation, you can now answer oral
how to take and process room questioning.
service order

6. Answer oral questions Be sure to answer oral questions correctly
before you proceed to the next activities.
If you have some problem on the

demonstration don’t hesitate to approach your
7. Observe the trainer in presenting how to
facilitator.
take and process room service order
demonstration perform task sheet 2.2-2.If not
have some don’t hesitate to approach your
facilitator.
8. Perform Task Sheet 5.2-2 on presenting Compare your work to the Performance
how to take and process room service order Criteria Checklist 5.2-2. If you got 100%
correct answer in this task, you can now move
to the next activity. If not review the operation
Congratulations on a Job well done!!! You have now successfully completed the activities
LO2 of Core 5 and is now ready for the Institutional Assessment. Good luck and use what
you have learned here well!!!

Bar Supplies and Tablewares
Bar supplies contain everything needed for your beverage service except the
drinks and the furniture. These bar accessories include beverage Accessories,
tablewares and display coolers.
Common Bar Supplies/Tableware/Accessories
Forks
1. Dinner fork – the largest of the forks used in place setting.
2. Fish fork – a four-tined fork used in eating fish
3. Dessert or salad fork – a four-pronged shorthanded fork with broad tines
which is used to eat or dessert.
SELF CHECK 5.2-1
SELF CHECK 5.2-2
TASK SHEET 5.2-2
PERFORMANCE CRITERIA CHECKLIST 5.2-2

REFERENCES FOR FURTHER READING
1. Internet (http://www.waseantourism.com)

2. Internet (http://www.infinitcontact.com)


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COMPETENCY BASED LEARNING MATERIAL

JARO NATIONAL HIGH SCHOOL

JARO NATIONAL HIGH SCHOOL

Welcome to the Module “Preparing the Dinng Room/Resturant Area for

Recognition of Prior Learning (RPL)

Date Developed: Document No.

List of Core Competencies

No. Unit of Competency Module Title Code

Prepare the dining Preparing the dining

Welcome guests and Welcoming guests and

Promote food and Promoting food and TLE_HEFBS9-

Provide food and Providing food and

5. Provide room service Providing room service TLE_HEFBS9-

6. Receive and handle Receiving and handling TLE_HEFBS

Date Developed: Document No.

HOW TO USE THIS COMPETENCY-BASED…………………………………………..1

SUMMARY OF COMPETENCY-BASEDLEARNING MATERIALS………………..2

LEARNING OUTCOME #............................................................................6-7

INFORMATION SHEET 5.1-1 Relevant Information about Guests ‘Details .10-11

Self- Check 5.1-1……………………………………………………………………………..12

Answer Key 5.1-1…………………………………………………………………………….13

INFORMATION SHEET 5.1-2 Proper Procedure in Taking and Processing Room

Self Check 5.1-2…………………………………………………………………………….17-18

Answer Key 5.1-2……………………………………………..…………………………….19

Task Sheet 5.1-2…………………………………………………………………………….20

Performance Criteria Checklist 5.1-2…………………………………………………21

Date Developed: Document No.

Prepare the Dining Room/Restaurant Area

Preparing the Dining Room/Restaurant

NOMINAL DURATION: 20 HRS

Date Developed: Document No.

Date Developed: Document No.

1.1 Inquiries are answered promptly, clearly and accurately.

Date Developed: Document No.

LEARNING OUTCOME #1: Take and process room service orders

Learning Activities Special Instructions

Date Developed: Document No.

3. Read information sheet 1.1-2 on proper

Refer your answers to the answer key 1.1-2

If you feel that you are knowledgeable on the

Date Developed: Document No.

If you have some problem on the

Date Developed: Document No.

Relevant Information about taking table reservation

After reading this INFORMATION SHEET, YOU MUST be able to execute

Guest details or relevant information- Refers to information or details to

2. Online Reservation System – Makes use of the internet through a

Date Developed: Document No.

Date Developed: Document No.

VOICE FAX INTERNET EMAIL WALK IN

Reservation Keyed in to PMS Guest Accounts

Name of the Guest: ______________________________________

Relevant information to be gathered:

Date Developed: Document No.

2. Date of Reservation-This refers to an exact date and time to which the

4. Number of persons-This refers to the quantity of person who are going to

5. Contact Number-This is referring to the contact details of the caller as to be

Date Developed: Document No.

SELF- CHECK 1.1-1

Date Developed: Document No.

1. In taking table reservation, this refers to the Personal identity of the

Date Developed: Document No.

Trainer: _________________ Date: