9&

10
TLE
FOOD & BEVERAGE SERVICES
Provide Link Between Kitchen and Service
Areas
Module 2: Set-up Tables and Dining Area
Quarter 1, Week 4-5

DOLORES H. BORALO

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITY

 and the

DIPOLOG CITY GOVERNMENT

TLE– FNB Grade 9 & 10
Alternative Delivery Mode
Quarter 1 – Module 3, Week 4-5: Take Table Reservation

First Edition, 2020

Development Team of the Module

Writers: DOLORES H. BORALO

Editor: LEVIE J. LACQUIO

Reviewer: LILIBETH G. RATIFICAR

Management Team:

Virgilio P. Batan Jr. - Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

 9 & 10

TLE
FOOD & BEVERAGE SERVICES
Provide Link Between Kitchen and Service
Areas
Module 2: Set-up Tables and Dining Area
Quarter 1, Week 2-3

DOLORES H. BORALO

Department of Education • Republic of the Philippines

Introductory Message
For the facilitator:

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

For the learner:

Welcome to the TLE Food and Beverage Services 9 & 10 Quarter 1: Module 3, Week
4-5: Take Table Reservations!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or
Know competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to take. If
you get all the answers correct (100%), you may
decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced to

you in various ways such as a story, a song, a poem,
a problem opener, an activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent practice to

solidify your understanding and skills of the topic.
You may check the answers to the exercises using
the Answer Key at the end of the module.

What I Have
This includes questions or blank
Learned
sentence/paragraph to be filled into process what
you learned from the lesson.

What I Can Do This section provides an activity which will help you
transfer your new knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate your level of

Assessment
mastery in achieving the learning competency.
 Additional In this portion, another activity will be given to you
Activities to enrich your knowledge or skill of the lesson
learned. This also tends retention of learned
concepts.

This contains answers to all activities in the module.

Answer Key

References This is a list of all sources used in developing this

module.

At the end of this module you will also find:

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

 This module is equipped with fundamental information and tasks that aim
to hone the skills and understanding of the students towards the food and beverage
services industry. This further contains necessary tips and guidelines that will
surely aid in making education easier for the learners and are also crucial in this
course.

You are now in Food and Beverage Services Module 3—Week 4-5: Take Table
Reservation

After going through this first module, you are expected to:

1. Develop communication skills needed when answering inquiries from clients

and guests;
2. Record reservation data forms accurately based on establishment’s
standards;
3. Independently take table reservations through phone calls.
 What I Know

MULTIPLE CHOICE: Read the statement carefully and choose only the letter of the
best answer. Write your answers on a one-half lengthwise
paper. Do not forget to write your name and your grade and
section in the paper. Staple your papers together before you
attach it in this module as you return it to your teacher.

_____ 1. It contains sheets of forms to be filled in by an authorized personnel in-

charge of taking table reservations.

a. Reservation b. Reservation Book c. Reservation details d.

Reservation sheet
______2. What type of restaurant reservation easily read reviews of your
establishment and can compare online prices?

a. Online restaurant reservation c. Call ahead seating

b. Third party reservation sites d. Traditional Reservation
______3. Which type of reservation can be done over the phone, more restaurants
are using online services to allow customers to book online?

a. Online restaurant reservation c. Call ahead seating

b. Third party reservation sites d. Traditional Reservation
______4. It is also known as booking or transaction.

a. Communication b. Telephone call c. Dining d. Reservation

______5. This is a type of reservation which allows customers to submit the number
in their party and request a time all with the click of the mouse of the tap of the
screen.

a. Online restaurant reservation c. Call ahead seating

b. Third party reservation sites d. Traditional Reservation
6-10. Fill in the blanks.

6. ____________ all pertinent information on the reservation from the guests or

customers politely and efficiently.

7. Accurately ___________ reservation data on forms.

8. Confirm customer reservation prior to their ____________.

9. Avoid ________________________.

10. The _______________ should always be ready at hand.

Lesson
Take Table
3 Reservations

Reservations at restaurants weren’t always as common as they are today. Centuries

ago, restaurants all operated on a first come, first served basis. While this worked out well,
reservations have definitely made it easier for restaurant owners and chefs to keep the
kitchen running optimally because they know exactly what to expect for a given night. It
eliminates food waste, and keeps guests happy because they don’t have to wait an hour to
be seated.

While a lot has changed in the restaurant industry, some things have remained the
same. Restaurant owners still hate food waste and inefficiency, and diners still hate waiting
for tables. While reservations are fairly common, technology has changed the way
reservations are taken, and services like “call-ahead” seating have become much more
popular. You don’t have to take reservations, but if you’re going to, it pays to do it correctly
— or not do it at all.

What’s In

Review

1. Why is setting up the table important?

2. What are the procedures in setting up the table?
3. What are the important things to consider when setting up the table?
4. What are the principles governing the table setup process?
5. What are the types of table service?
6. How do you setup the different table service?

What’s New

Definition of Terms

Reservation also known as booking or transaction

Reservation book contains sheets of forms to be filled in by an authorized personnel in-

charge of taking table reservations

Reservation details usually consists of the name, address, contact information, number of
tables or guests, time and date, and even credit card information from the customer or the
guest
 What is It

Reservation

In the food and beverage services industry, reservation means a customer’s

concluded arrangement with a goods or services supplier, i.e. carrier, hotel,
restaurant, etc. representing a completed sale. It is also called booking or
transaction.

Types of Restaurant Reservations

Restaurant reservations first began with managers, hostesses, or other staff

taking phone calls and writing down names and dates on papers. This took too
much time from the restaurant employees who could be doing other chores such as
clearing the tables or assisting the customers. However, as technology advances,
and more and more people have constant access to the internet, companies have
developed various restaurant reservation strategies to make the process quicker
and more convenient for both the restaurant staff and customers.

1. Third Party Reservation Sites

A technique becoming more common across the restaurant industry is the
use of outside websites that specialize in restaurant reservation software.
These programs are designed to reduce the number of open tables a
restaurant has by promoting restaurants on their sites and making the
reservations for them. Most sites allow customers to filter restaurants by
country, state, city, and restaurant. Customers can submit the number in
their party and request a time all with the click of the mouse of the tap of the
screen.
2. Online Restaurant Reservations
Another option for restaurant owners is to set up their business’ website to
allow online reservations. There are many benefits to allowing customers to
make transactions online.

For Customers:
 Allows 24/7 access, not only during the establishments’ operating
hours
 Eliminates the need to make a phone call
 Does not require waiting for a restaurant staff to answer
 Help them easily read reviews of your establishment and can compare
online prices
For Restaurant Owners:
  Reduces time devoted to taking calls during operating hours
 Gives the ability to reject or confirm reservations via e-mail
 Turns more website visits into reservations
 Keeps reservations all in one place
3. Call Ahead Seating
Many restaurants, especially fast-casual chains, strike a balance by using
call-ahead seating. This blend of traditional reservation and a walk-in allows
customers to reserve a place on the waitlist on their way to the restaurant.
While this can be done over the phone, more restaurants are using online
services to allow customers to book online.
How to Take Reservations

1. Answering the Phone

Greet the caller as per the time of the day.
State the name of your establishment and your name.
 Good morning/afternoon/evening. This is Seaside Resto, Simon
speaking. How may I help you?
2. Acknowledging a reservation request
Use the name if ever known.
 Certainly, Mr. Reyes.
Use honorifics if name is unknown.
 Yes, of course, sir/madam.
3. Taking the table reservation details
Ask standard questions
 May I have your name, please?
 When would you like to book the table?
4. Check the reservation book
Politely excuse yourself from the caller
 Please excuse me, Mr. Reyes, while I check the reservations.
 Please allow me to put your call on hold while I check the availability.
 Just one moment, Mr. Reyes, while I see what we have available.
5. Returning to caller
 I’m sorry to keep you waiting, Mr. Reyes.
 Sorry to keep you on hold, Mr. Reyes.
 Can I have your mobile number, please?
6. Confirming the details
Repeat the details slowly and clearly
 May I please repeat the table reservation details: A table for two this
Monday, October 19 at 3:oo PM in the name of Harold Reyes. And your
telephone number is 09123456789. Are the details correct, sir?
7. Saying goodbye
 Thank you so much for calling, Mr. Reyes. We look forward to seeing
you then. Have a great day ahead.
8. When a table is not available
Decline politely. Be calm and offer suggestions for the customer or guest
  I’m afraid we don’t have an available table at that time, sir/madam.
However, we do have a table that is suitable for your request at 2:30
PM. Would that be alright?
 I’m afraid we don’t have an available table on the second floor at that
time, but we do have available tables on the first floor. Would that be
okay?
9. Confirming the table reservation
Standard Confirmation
 Good morning/afternoon/ evening, Mr. Reyes. This is Simon from
Seaside Resto speaking.
I would like to confirm your reservation for a table for two this
afternoon at 3 PM.
Thank you very much for making the reservation and we look forward
to being of service to you and your guest today.
Confirmation of a table reservation with a special guest
 Good morning/afternoon/ evening, Mr. Reyes. This is Simon from
Seaside Resto speaking.
I would like to confirm your reservation for a table for five tomorrow
evening at 7 PM.
A birthday cake with the wording, “Happy birthday Lin” has been
arranged for tomorrow night.
Should you have any other request, please let us know.
Thank you very much for making the reservation and we look forward
to being of service to you and your guest this
morning/afternoon/evening.

Before taking a reservation, make sure to know the answers to the questions which
are likely to be asked by the customers. The following are tips to consider when
taking table reservations:

 Answer questions promptly, clearly, and as accurately as possible;

 Take note of specials and changes in the menu and make sure to
inform guests and customers about it;
 Gather all pertinent information on the reservation from the guests or
customers politely and efficiently;
 Accurately record reservation data on forms;
 Repeat the details of the information to the customers;
 Confirm customer reservation prior to their arrival;
 Impart additional information to the guests such as parking
conditions and directions to the establishment;
 Always be calm and polite when speaking to guests or customers;
 Avoid double booking;
 When taking reservations over the phone, telephone operator should
be friendly and accommodating;
 Always answer the phone immediately;
 The reservation book should always be ready at hand.
 What’s More

Test I. Read each statement carefully and write T if the statement is true and
write F if the statement is false. Write your answers in a one-fourth sheet of
paper. Do not forget to label your papers “What’s More Test I” on the topmost part,
your name on the upper left part, your grade and section on the upper right part
of the paper. Staple all of your papers together before you pass it along with this
module.

___1. Online restaurant reservations does not require waiting for a restaurant staff
to answer.
___2. The call ahead seating allows the restaurant to reject or confirm reservations
via e-mail.
___3. Call ahead seating is a technique becoming more common across the
restaurant industry is the use of outside websites that specialize in restaurant
reservation software.
___4. Table reservation eliminates food waste, and keeps guests happy because
they don’t have to wait an hour to be seated.
___5. When taking reservations over the phone, telephone operator should be
friendly and accommodating.
___6. When a table is not available, decline rudely. Be calm and offer suggestions
for the customer or guest.
___7. Third party reservation sites is a technique becoming more common across
the restaurant industry is the use of outside websites that specialize in restaurant
reservation software.
___8. Reservation details usually consists of the name, address, contact
information, number of tables or guests, time and date, and even credit card
information from the customer or the guest.
___9. Call ahead seating allows 24/7 access, not only during the establishments’
operating hours.
___10. Restaurant reservations first began with managers, hostesses, or other staff
taking phone calls and writing down names and dates on papers.

Test II. Compare and contrast two types of restaurant reservation using a
venn diagram (see figure below). Write your answers at the back page of the one-
fourth you used for Test I. Do not forget to label your papers “What’s More Test II”
on the topmost part.

Third Party Online Restaurant

Reservation Reservations
Sites
 What I Have Learned

1. Centuries ago, restaurants all operated on a first come, first served basis
because reservation has never been invented.
2. In the food and beverage services industry, reservation means a customer’s
concluded arrangement with a goods or services supplier representing a
completed sale.
3. There are three types of reservations known today, namely: third party
reservation sites, online restaurant reservations, and call ahead seating.
4. In taking table reservations, you must be polite, calm, and pleasing all the
time.
5. Make sure to ask all the necessary questions and take notes of all the
requests that the guests or customers make.

What I Can Do

Write a reflection paper about our topic in a one-fourth sheet of paper. Discuss how
it affect you as a student who might pursue a food and beverage services career,
and why the tips and procedure in taking table reservation is important.

Assessment

MULTIPLE CHOICE: Read the statement carefully and choose only the letter of
the best answer. Write your answers at the back of the one-half lengthwise paper
you used in the first test. Staple your papers together before you attach it in this
module as you return it to your teacher.
_____ 1. It contains sheets of forms to be filled in by an authorized personnel in-
charge of taking table reservations.
b. Reservation c. Reservation details
c. Reservation Book d. Reservation sheet
______2. What type of restaurant reservation easily read reviews of your
establishment and can compare online prices?

c. Online restaurant reservation c. Call ahead seating

d. Third party reservation sites d. Traditional Reservation
______3. Which type of reservation can be done over the phone, more restaurants
are using online services to allow customers to book online?

c. Online restaurant reservation c. Call ahead seating

d. Third party reservation sites d. Traditional Reservation
______4. It is also known as booking or transaction.

b. Communication c. Dining
c. Telephone call d. Reservation
______5. This is a type of reservation which allows customers to submit the number
in their party and request a time all with the click of the mouse of the tap of the
screen.

c. Online restaurant reservation c. Call ahead seating

d. Third party reservation sites d. Traditional Reservation

Additional Activities

6-10. Fill in the blanks.

6. ____________ all pertinent information on the reservation from the guests or

customers politely and efficiently.

7. Accurately ___________ reservation data on forms.

8. Confirm customer reservation prior to their ____________.

9. Avoid ________________________.

10. The _______________ should always be ready at hand.

Watch a video in YouTube or Facebook that demonstrates a restaurant employee

taking a table reservation of a customer or guest. Observe and watch carefully. In a
half-crosswise, list down the characteristics of the employee, the questions he/she
asks, the responses of the customer, and the details in the reservation. At the back
of your paper, write an observation report of the video you just watched. As a
guide, the following questions should be answered in your report:

1. What are the tone, appearance, and personality of the employee taking the
reservation?
 2. What questions were asked by the employee?
3. What questions were asked by the customer?
4. How did the employee handle the entire reservation process?

Note: Do not forget to copy the link of the video to your paper.

Answer Key

What I Know What's More Assessment

Test I.
1. B 1. T 1. B
2. A 2. F 2. A
3. C 3. F 3. C
4. D 4. T 4. D
5. B 5. T 5. B
6. Gather 6. F 6. Gather
7. Record 7. T 7. Record
8. Arrival 8. T 8. Arrival
9. Double 9. F 9. Double
booking 10. T booking
10. reservation 10. reservatio
book n book
Test II.

Third Party
Online Restaurant
Reservation
Reservations
Sites
 specialize in
restaurant reservation
software  Online services  Allows 24/7 access, not
 Deals with only during the
 designed to reduce the website to cater establishments’
number of open tables a reservation operating hours,
restaurant has by eliminates the need to
make a phone call
promoting restaurants on 
their sites and making the
 Keeps reservations all in
reservations for them one place, gives the
 allow customers to ability to reject or
filter restaurants by confirm reservations via
country, state, city, e-mail
and restaurant
References
Web-based Articles:

ChefWorks. (2016, June 07). How to Handle Reservations the Right Way. Retrieved
from https://blog.chefworks.com/uniforms/how-to-handle-reservations-the-right-way/

Mealey, L. (2019, September 02). The Pros and Cons of Taking Restaurant
Reservations. Retrieved from https://www.thebalancesmb.com/should-you-take-restaurant-
reservations-2888627

Restaurant Reservation Systems. (2018, June 10). Retrieved from

https://www.webstaurantstore.com/article/123/restaurant-reservations-system

Other online links:

https://setupmyhotel.com/train-my-hotel-staff/f-and-b/354-rest-resv-procedure.html