TASK SHEET 1.

1-1

TITLE OF TASK: TAKING A RESERVATION REQUEST

PERFORMANCE OBJECTIVE: Given the supplies/materials and

equipment, you should be able to perform reservation request according to
the standard procedure.

SUPPLIES/MATERIALS:

Reservation Slip, Counter, CBLM

EQUIPMENTS:

Computer (with reservation system) and printer, Telephone, Calculator.

STEPS/PROCEDURES:

1. Prepare all materials and equipment’s needed.

2. Perform the Taking a reservation request.

- Pick up the phone before the third ring.

- Check the status board
- Inform the guest the status.
- Writes and take down the information of the guest on the reservation
slip
- Confirm all the details to the guest
- Thank the caller and welcome him/her.
ASSESSMENT METHOD:

 Demonstration/ Video Presentation

 Oral questioning/ Video conference
 DETAILS OF LEARNING OUTCOME

LEARNING OUTCOME #: 1.2 Prepare service stations and equipment

CONTENTS:

Basic types of tableware

a. Chinaware
b. Glassware
c. Flatware
d. Linens
Causes/Prevention of breakages and damage of equipment
Station mise-en-place

ASSESSMENT CRITERIA:

1. Service or waiter’s stations are stacked with supplies necessary for

service.
2. All tableware and dining room equipment are cleaned, wiped and put
in their proper places.
3. Special tent cards and similar special displays are put up for
promotion.
4. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
5. Water pitchers and ice buckets are filled.
6. Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
7. Condiments and sauce bottles are refilled and the necks and tops of
the bottle are wiped clean and dry.
CONDITIONS:(Tools, equipment, s/m, references/materials)

 The trainee / student must be provided with the following:

- Table and chairs
- Dinner fork
- Table cloth
- Table napkin
- Teaspoon
- Glasswares
- Condiment
- Water goblet
- Sugar bowl / creamer
- Cup and saucer
- Flower arrangement (fresh/artificial)
- Dinner knife
- Ashtray
 - Tray
- Plates
- Linens
- Service wares
 Full Online Delivery Requirements:
Internet Connection at least 3 mbps
LMS ( Google Classroom)
Video Conference Application ( Google Meet/ Zoom, FB Rooms)

 References:
- Textbooks
Food and beverage service & Customer Relations
By: Amelia S. Roldan, Benito T. Edica and Marian Joyce R.
Santos

METHODOLOGIES:
 Independent Reading/ (e-CBLM)
 Lecture/ Discussion/ Video conference
 Demonstration/Video Presentation
 Simulation/ Video presentation
 One on one coaching/ Video conference
ASSESSMENT METHODS:
 Written Exam/ Google form
 Oral Questioning/ Video conference
 Demonstration ( Face to face)
 LEARNING EXPERIENCE

LEARNING OUTCOME : 1.3 Set-up the tables in the dining area

Learning Activities Special Instructions

1. Read information sheet 1.3-1 on General Comprehend the General

rules in laying covers/ table set ups. rules in laying covers/ table
set ups.

2. Group Discussion Participate on the

discussion on General rules
in laying covers/ table set
ups.

3. Answer Self check 1.3-1.

Compare your answer to
answer key 1.3-1.
4. Trainer’s demonstration on General rules Observe trainer’s
in laying covers/ table set ups. demonstration.
Take note of important
points.
Prepare for return demo.
5. Perform task sheet 1.3-1 on General rules Your trainer will evaluate
in laying covers/ table set ups. your performance using
Performance Criteria
Checklist 1.3-1.

6. Read information sheet 1.3-2 on Table Comprehend the Table

napkin folding. napkin folding.

Participate on the
7.Group Discussion discussion on napkin
folding.

8.Watch video 10 Basic Table Napkin Fold Watch and absorb

https://youtu.be/enUfKRbJdOw information on the 10 Basic
Table Napkin Fold and
prepare for demonstration
Take note of important
points
Compare your answer to
9. Answer Self check 1.3-2. answer key 1.3-2.
10. Perform task sheet 1.3-2 on Table napkin Your trainer will evaluate
folding. your performance using
Performance Criteria
Checklist 1.3-2.

11. Read information sheet 1.3-3 on Table Comprehend the Table

skirting. skirting.

Group Discussion Participate on the

discussion on Table
skirting.

12. Answer Self check 1.3-3.

Compare your answer to
answer key 1.3-3.
13. Watch video on 10 Simple Table Skirting Watch and absorb
Styles for Beginners information on the process
https://youtu.be/csNwVGobXY0 of taking reservation and
prepare for demonstration
Take note of important
points
14. Perform task sheet 1.3-3 on Table Your trainer will evaluate
skirting. your performance using
Performance Criteria
Checklist 1.3-3.
 TASK SHEET 1.3-2

TITLE OF TASK: TABLE NAPKIN FOLDING

PERFORMANCE OBJECTIVE: Given the supplies/materials and
equipment, you should be able to perform table napkin folding according to
the standard procedure.

SUPPLIES/MATERIALS:

 Table Napkin
 Tables
 Water goblet

EQUIPMENTS:

STEPS/PROCEDURES:

1. Prepare all materials and equipment’s needed.

2. Use the right size of napkin – 20 X 20 inches.
3. Produce the right napkin fold, standing firmly and upright on the
table.
4. Demonstrate 7 types of table napkin folds.
5. See to it that folds are proper to look attractive.

ASSESSMENT METHOD:

 Demonstration (Face to face)

 Oral questioning/ Video conference