SENIOR HIGH SCHOOL

Technical-Vocational
Livelihood
Home Economics – Food and
Beverages Services
Quarter 4 – Module 4:
Serve Beverage Orders
Process Payments and Receipts

GOVERNMENT PROPERTY
GOVERNMENT PROPERTY
NOT
NOT FOR
FOR SALE
SALE
Technical-Vocational Livelihood – Grade 11
Alternative Delivery Mode
Quarter 4- Module 4: Serve Beverage Orders/Process Payments and Receipts
First Edition, 2021

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Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,
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been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over
them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Ada S. Ricaňa
Editor : Jose Garry R. Napoles
Reviewers :
:
Illustrator :
Layout Artist :
Management Team:
Schools Division Superintendent : Marilyn S. Andales
Assistant Schools Div. Superintendent : Anelito A. Bongcawil
Fay C. Luarez
Lorenzo M. Dizon
Chief Education Supervisor, CID : Mary Ann P. Flores
Education Program Supervisor, LRMDS : Isaiash T. Wagas
Education Program Supervisor, TLE/TVL : Jose Garry R. Napoles

Department of Education – Regional Office 7

DepED-Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City
Telefax : (032) 2556405
E-mail Address : cebu.province@deped.gov.ph; depedcebuprovince@yahoo.com
Website : www.depedcebuprovince.com
 SENIOR HIGH SCHOOL

Technical-Vocational
Livelihood
Home Economics – Food and
Beverages Services
Quarter 4 – Module 4:
Serve Beverage Orders
Process Payments and Receipts
Key Message
For Educators:
Learning is a constant process. Amidst inevitable circumstances. Department
of Education extends their resources and looks for varied ways to cater your needs
and adapt to the new system of Education as a fortress of Learning Continuity Plan.
One of the probable solutions is the use of Teacher-made Education Modules in
Teaching.
You are reading the Food and Beverage Services - Grade 11: Alternative
Delivery Module (ADM) Module on “serving beverage orders and processing
payments and receipts” as written and found in the K-12 Most Essential Learning
Competencies.
The creation of this module is a combined effort of competent educators from
different levels and various schools of department of Education-Cebu Province. In
addition, this module is meticulously planned, organized, checked and verified by
knowledgeable educators to assist you in imparting the lessons to the learners while
considering the physical, social, and economical restraints in teaching process.
 The use of Teacher-made Educations Module aims to surpass the challenges
of teaching in a new normal education set-up. Through this module, the students are
given independent learning activities, which embodies in the Most Essential Learning
Competencies based from the K-12 Curriculum Competencies, to work on in
accordance to their capability, efficiency and time. Thus, helping the learners acquire
the prerequisite 21st Century skills needed with emphasis on utmost effort in
considering the whole well-being of the learners.
In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher!

This part of the module gives you helpful tips,

suggestions or strategies that will make the learning
process easy and efficient to the learners.

As the main source of learning, it is your top priority to explain clearly on how
to use this module to the learners. While using this module, learner’s progress and
development should be recorded verbatim to assess their strengths and weaknesses
while doing the activities presented independently in the safety of their homes.
Moreover, you are anticipated to persuade learners to comply and to finish the
modules on or before the scheduled time.

For the Learners:

As a significant stakeholder of learning, Department of Education researched
and explored on innovative ways to address your needs with high consideration on
social, economic, physical and emotional aspects of your well-being. To continue the
learning process, DepEd comes up with an Alternative Delivery mode of teaching
using Teacher-Made Educational Modules.
You are reading the Food and Beverage Services - Grade 11: Alternative
Delivery Module (ADM) Module on ““serving beverage orders and processing
payments and receipts” as written and found in the K-12 Most Essential Learning
Competencies.
This module is especially crafted for you to grasp the opportunity to continue
learning even at home. Using guided and independent learning activities, rest
assured that you will be able to take pleasure as well as to deeply understand the

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contents of the lesson presented: recognizing your own capacity and capability in
acquiring knowledge.
This module has the following parts and corresponding icons.
The first part of the module will keep you on
tract on the Competencies, Objectives and
WHAT I NEED TO KNOW Skills expected for you to be developed and
mastered.

This part aims to check your prior knowledge

WHAT I KNOW on the lesson to take

This part helps you link the previous lesson to

WHAT’S IN the current one through a short exercise/drill.

The lesson to be partaken is introduced in

this part of the module creatively. It may be
WHAT’S NEW through a story, a song, a poem, a problem
opener, an activity a situation or the like.

A brief discussion of the lesson can be read

in this part. It guides and helps you unlock the
WHAT IS IT lesson presented

A comprehensive activity/ies for independent

WHAT’S MORE practice is in this part to solidify your
knowledge and skills of the given topic

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 WHAT I HAVE LEARNED This part of the module is used to process
your learning and understand on the given
topic.
A transfer of newly acquired knowledge and
skills to a real-life situation is present in this
WHAT I CAN DO part of the module

This activity assesses your level of mastery

ASSESSMENT towards the topic

In this section, enhancement activities will be

ADDITIONAL given for you to further grasp the lessons
ACTIVITIES

This contains answers to all activities in the

ANSWER KEYS module.

At the end of this module you will also find:

References Printed in this part is a list of all reliable and valid resources
used in crafting and designing this module
In using this module, keep note of the fundamental reminders below.
1. The module is government owned. Handle it with care. Unnecessary marks are
prohibited. Use a separate sheet of paper in answering all the given exercises.
2. This module is organized according to the level of understanding. Skipping one
part of this module may lead you to confusion and misinterpretation.
3. The instructions are carefully laden for you to understand the given lessons.
Read each item cautiously.
4. This is a Home-Based class, your reliability and honor in doing the tasks and
checking your answers are a must.
5. This module helps you attain and learn lessons at home. Make sure to clearly
comprehend the first activity before proceeding to the next one.
6. This module should be returned in good condition to your teacher/facilitator
once you completed it.
7. Answers should be written on a separate sheet of paper or notebook.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with
him/her for further discussion. Know that even if this is a home-based class, your
teachers are only a call away. Good communication between the teacher and the
student is our priority to flourish your understanding on the given lessons.

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 WHAT I NEED TO KNOW
Good day dear learner!
This module is solely prepared for you to access and to acquire lessons befitted
in your grade level. The exercises, drills and assessments are carefully made to suit your level
of understanding. Indeed, this learning resource is for you to fully comprehend the basic
concept and underlying theories in serving beverage orders and processing payments
and receipts. Independently, you are going to go through this module following its proper
sequence. Although you are going to do it alone, this is a guided lesson and
instructions/directions on how to do every activity is plotted for your convenience.
Using this learning resource, you are ought to carry out wine service in
accordance with establishment procedures and accept cash and non-cash payments as
indicated in the K-12 Most Essential Learning Competencies.
At the end of this module, you should be able to:

 explain about wine services in accordance with establishment procedures;

 demonstrate the techniques in serving wine;
 display awareness and resposibility in accepting cash and non-cash
payments.

WHAT I KNOW

Let us check your prior knowledge by answering the activity below.

Directions: Read and analyze each statement carefully. Write TRUE if the given statement
is correct and FALSE if it is incorrect. Write your answer on your answer sheet.

__________1. In pouring wine to the glass, you should start from the left side of the guest,
using your right hand.
__________2. Take the host’s wine order, either by name or by bin order.
__________3. Before recommending a wine to your guests, ask first which wines they prefer
to avoid.
__________4. In beverage services, you should project a positive image: be polite and be
accommodating.
__________5. Refill glasses when they are still full. Do not wait to be asked.
__________6. Cash, credit cards, vouchers, the Electronic Funds Transfer at Point of Sale
(EFTPOS) system and charge accounts are common payment methods in
beverage services.
__________7. In handling cash, do not count the change twice for it confuses you.
__________8. Tips are acceptable and can be counted in the dining room.
__________9. If the guest is paying with a credit card, disregard the company’s policies.
__________10. Along with the receipt, place the check and change in a tip tray or a booklet.

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 WHAT’S IN

Directions: Analyze and give your insights with the given situation/question below.
Write your answer in your answer sheet.

In real life situation, what you have observe in banquet catering services?
Give your observation on how food and beverages attendant performs his/her
task.

WHAT’S NEW

Directions: Give your opinion regarding the quotations below. Ponder and reflect
based on your own experience. Write your answer on a separate sheet of paper.

“Wine is the gift of God. In it we see the love of God in providing life and joy for all
people. But we also see a deeper meaning. In wine we see the love of God in the sacrifice
of Jesus Christ which removes our guilt, satisfies God’s wrath, and saves all who believe.”
– Joe Thorn

“Recognize that every interaction you have is an opportunity to make positive impact
on others.”
– Shep Hyken

WHAT IS IT

Our dear learners, always remember that beverages play an important role in
everyday life. Besides the obvious importance of hydrating our bodies, the drink is a social
gathering tool. Beverages are thirst-quenching, refreshing, stimulating and nourishing liquid
formulation prepared for human consumption. Sugar and alcohol are the primary sources of
nutrition in most drinks. People drink to satisfy their thirst, enjoy socialization and offering a
toast or simply enjoy the taste of a cocktail.
There are two classification of beverages, namely: alcoholic beverages and
non-alcoholic beverages. Alcoholic beverages are liquid which contains 1% to 75% of liquor
and are produced by the introduction of yeast for fermentation into substance such as grapes,
grains, barley, fruits, sugarcane and rice. Non-alcoholic drinks on the other hand, refers to
non-intoxication drinks or sweet carbonated drinks, which does not have any liquor
percentage.
Wine Service
Wine is an alcoholic beverage made primarily from fermented grape juice. Rice wine
and other fruit wines such as plums, peach, pomegranate, currant and elderberry are
examples of non-grape wines that are fermented with other crops. For thousands of years,
wine has been produced.

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 Familiarity with the establishment’s wine list and the basic principles of pairing wine
with food is critical to a server’s success. Before suggesting a wine to guests, ask first what
kinds of wines they like to avoid before making suggestions.
Be aware of any wine that may not be available or that have a different vintage year
from that stated on the wine list.
Service Temperature of Wine
Service is the key to beverage sales. Prompt, friendly, and courteous service is the overriding
requirement. Take note the following:
 Project a good image: be pleasant and friendly.
 Cultivate a good memory for faces and names.
 Be alert and sensitive to the needs of your customers.

Serving wine at its appropriate temperature is important. Neglecting this aspect will, at the
least, diminish the guest’s appreciation of the wine, and at worst, destroy the wine’s character
and taste. Remember that white wines could be better paired with fish or chicken because it
tends to have higher acidity, and it complements food similarly to how a squirt of lemon juice
can brighten a seafood fish. Red wine typically pairs well with red meat because red wine
tends to be higher in tannins which are good complement to the rich fattiness that can be
found in red meat.
The senses of taste and smell are important to the appreciation and enjoyment of wine. The
volatile compounds of red wine are release at higher temperatures than those of white wine,
so red wine’s aromas are easier to detect at 60-65°F (16-18°C).
White wines should be chilled so that their acidity is less pronounced on the palate. As a
general guideline, the higher the acidity in wine, the lower the serving temperature should be
to preserve the balance of the wine on the palate.
Here is some general serving temperature for wines:
Whites

 Dessert and sparkling wines – 40-45°F (4-7°C)

 White wines, Roses, Sherries – 45-50°F (7-10°C)
Reds

 Light reds, Ordinary Bordeaux – 55-60°F (13-16°C)

 Full-bodied red wines – 60-65°F (16-18°C)

How to open a bottle of wine?

Still Wine Champagne or sparkling wine
1. Grasp the neck. 1. Remove the metal foil.
2. Remove the foil. 2. Twist the metal loop.
3. Wipe the outside up. 3. Remove the muzzle.
4. Insert the corkscrew. 4. Grasp the bottle.
5. Turn slowly to remove the cork. 5. Hold the cork with your thumb.
6. Wipe up the lip. 6. Hold the bottle and loosen the cork.
7. Save the cork. 7. Cover with a napkin.
8. Tilt the bottle.
9. Push the cork
10. Bang!

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Techniques in Serving Wine

 Approach the guest who ordered the wine from the guest’s right side.
 Pour about one ounce into the glass. Allow the wine to be tasted, and either accept or
rejected.
 Proceed to serve other guests to the table, serving ladies before gentlemen.
 Pour from the right side of the guests, using your right hand, right foot forward and
traveling around the table in a clockwise direction, if possible.
 Fill each glass with 3 to 5 ounces of wine. The wine glass should not be more than half
full at any time.
 Replace the bottle in the ice bucket (if white wine or sparkling wine).
 When pouring the wine, never allow the bottle to touch the rim of the glass.
 As you pour, make sure the label is always fronting to each guests.
 To pour, use your wrist! Tip the bottle slowly downward until the wine begins to flow.
When the wine has been poured, pivot the wrist, and twist the neck of the bottle
upward, so the wine will not drip from the bottle, and avoid any spillage.
 Touch the tip of the bottle with a clean, folded serviette/napkin to catch any drip for the
bottle.
 Refill glasses as they are emptied. Do not wait to be asked.

Basic phraseology when serving wine

 Present the bottle of wine to the guest and you may say:
“Ma’am, may I present to you your order of (name of wine), with the best vintage year
(year), a heavy/light red (or white) wine.”
 Before attempting to open the bottle, you may say to the host:
“Do you want me to open the bottle for you, sir? Present the cork and say, “here is the
cork sir.”
 The wine is usually served for tasting to a male host. If there is no male host to taste
the wine, the sommelier may do it for them but you must first ask permission:
“May I have the privilege of tasting the wine for you madam?”
 After tasting, you may say:
“It’s a perfect choice madam.” Or if the taste of wine is flat, you should change it and
say: “Would you mind if I will change this bottle of wine for you, madam?”
 When pouring for the host wine tasting, you may say:
“Would you like to try now the wine sir?”
 If a guest is ready to order wine, say:
“Sir, may I suggest a bottle of wine to compliment your meal, or perhaps you would like
to see our wine list.”
Sir, if you have made your choice, may I take your wine order?”
 After taking wine order, repeat order, you will say:
“Thank you very much sir, you’re having a bottle of (name of wine)

How to process payments and receipts?

 Prepare and process bills accurately in coordination with the cashier.
 Verify amount due with the customer.
 Accept cash and non-cash payments and issue receipts.
 Give required change to the guests.
 Complete required documents in accordance with enterprise policy.
 Awareness and responsibility are needed in processing payments and receipts.
Presenting the Bill/Check
 Ensure that it is presentable and eligible
 Use judgment and present the check when deemed appropriate.

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  Check should be presented in a booklet to the host or place in the center of the table.
 After presenting the check, take a few steps and glance back at the table. If the guest
already has cash or credit card only, it may mean he/she is in a hurry to leave. If this is
the case, try to close the transaction immediately.
 Always be discreet, tactful, and gracious.

Accepting Payments
Common payment methods include cash, credit cards, the Electronic Funds
Transfer at Point of Sale (EFTPOS) system, vouchers and charge accounts. Be familiar with
the procedures for these various methods of payment and know which methods of payments
are acceptable to the establishment.
 Checks are paid either by credit card or cash.
 If the guest is paying by credit card, follow company guidelines.
 If the guest is paying with cash, ensure that you receive the correct amount, and return
any change with a selection of bills to ensure flexibility in leaving a tip. DO NOT make
change right at the table. Take the check and cash to the back of the house, and make
change.
 In handling cash, make sure you count the change twice, and make sure no bills are
dropped as you take the change back to the table.
 Return the check and change on either a tip tray or a booklet, along with the receipt.
 Do not pick up tips while guests are still in the restaurant, unless handed to you by the
guest or you are summoned by the guest.

Most important reminder:

NEVER count tips in the dining room.

WHAT’S MORE

Directions: Read and answer them as best you can. Your response will be graded
using the rubric below. Write your answer on a separate sheet of paper.

1. Give your insights on how wine is being served.

2. How to process payments and receipts??

Short Answer Rubric:

The answer is explained and elaborated comprehensively 5
Points are correct but less explained and elaborated 4
The answer needs improvement. 3
There is no answer at all. 0

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 WHAT I HAVE LEARNED

Directions: Complete each statement below and write your answer in your answer
sheet.

1. In wine services, I have learned that _________________________________.

2. Processing payments from the guests should be handled with extra care.
Therefore, I need to ______________________________________________.

WHAT I CAN DO

Directions: Create a flow of discussion demonstrating on how you serve wine to your guests
based on your knowledge of wine services. You can write your conversation in a short bond
paper and you will be graded based on the given rubric below.

Rubric
Points 5 4 3 2 1 0
Content Contextually Comprehensible Frequent Errors interfere Most clauses No
correct errors with contain errors response
comprehensibility
Flow of No Few syntax Frequent Many errors Most No attempt
Conversation grammatical errors errors structures
errors incorrect
Vocabulary Very good Good Vocabulary is Inadequate Incomplete No attempt
just adequate vocabulary sentence
to respond
Highest Possible Score - 15

ASSESSMENT

This is now the time to assess how far you have learned from this topic. Are you
ready? You may start answering the activity below.

Directions: Read and analyze each item carefully. Choose the best answer and write the
letter only on your answer sheet.

1. You are a trainee of Food and Beverage Services NC II preparing for the assessment
and reviewing the proper way of serving beverage. When serving beverage, who will
you serve first?
a. Senior citizen b. ladies c. professional d. gentlemen
2. The following statements are correct in serving wine, EXCEPT one:
a. Responsible service of alcohol requires a team effort.
b. Recommend other beverage opportunities at your facility.
c. In front of the guest, open the bottle of wine.
d. Continue serving other guests, gentlemen first.
3. How do you call an alcoholic drink made out of fermented grape juice?
a. wine b. red wine c. white wine d. juice
4. Which of the following should you use to properly pour the wine?
a. wrist b. palm c. elbow d. fingers

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 5. What will you do before recommending a wine to your guest?
a. Ask the customers health history.
b. Tell the guest to sit properly because you are about to serve wine.
c. Ask politely which wine they prefer to avoid before making suggestions
d. Ask nicely to the guest if what wine they want to drink.
6. In handling cash, make sure that you count the change twice in order to avoid
shortages.
a. maybe b. no c. false d. true
7. Is it appropriate to pick up tips while the guests are still in the restaurant?
a. Yes, because it might be lost due to change of mind of the guest.
b. No, it is not appropriate to pick it up unless it is handed to you by the guest.
c. Yes, because you serve them well.
d. No, because it is a shameful act.
8. What would you do if the guest pays using a credit card?
a. Just accept the credit card and process.
b. Say thank you to the guest for the credit card.
c. Accept and process the bills following the company’s guidelines.
d. Just say “thank you” and “goodbye”.
9. Which of the following is the proper phraseology that should be applied by a wine
server before assisting a guest in opening a bottle?
a. Shall I open the bottle for you madam/sir?
b. Let me open the bottle madam/sir.
c. Can you manage opening the wine bottle?
d. Let me ask somebody to open the bottle for you madam/sir.
10. Why is it important to serve wine in appropriate temperature?
a. Because the temperature at which wine is served can profoundly not affect the
flavor of the wine
b. Since the temperature at which wine is served has a significant impact on the
wine’s flavor
c. Because it can ruin the taste of the wine if it is served in an appropriate
temperature.
d. Both a and b

ADDITIONAL ACTIVITY

Directions: Role play the scenario below. You may perform with your home tutor or a member
of your family. Create a video of your performance and send it to your teacher’s FB account. If
this isn’t feasible, have your home tutor rate your presentation using the rubric given.

“A wealthy business-minded couple dined in your restaurant as one way

of celebrating their success after attending an important business deal. You
are the assigned sommelier to serve them. The amount of their bill is
amounting to two thousand eight hundred pesos (Php 2,800.00).”
Demonstrate the following: wine service, process and present their bill and accept any mode
of payment.

Rubric for Role Play Presentation

Points
Criteria
5 4 3 2 1
Speech was clear with appropriate volume and inflection
Viewpoint and information presented
Costumes/props/etc. are properly used

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Role-play was well-prepared and organized
Total Score
ANSWER KEYS

WHAT I KNOW

1. False
2. True
3. True WHAT’S IN
4. True
5. False Answers may vary
6. True based on the prior WHAT’S MORE WHAT I CAN DO
7. False
8. False knowledge of the Answers may vary Answers may vary
9. False learner. based on the depending on the
10. True understanding of the writing skills of the
learner with the learner.
current topic.

ASSESSMENT ADDITIONAL
ACTIVITIES
1. b
2. d Role play grades
may vary based on
3. a the learner’s
4. a performance.
5. c
6. d
7. b
8. c
9. a
10. b

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REFERENCES
Printed Materials
Department of Education. Most Essential Learning Competency.
Department of Education. Technical-Vocational-Livelihood Food and Beverage Services
Manual, pp. 228-266.

Online Resources
https://sg.docworkspace.com/d/slPTbm7sz3cWkhaY
https://fandbtrainig.net/advanced-service/wine-service/
https://www.etiquettescholar.com/dining_etiquette/wine_etiquette/wine_serving_etiquette/hole_a
nd_pour_wine.html
https://images.app.goo.gl/f8TUtjQCyMRy1956

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For inquiries or feedback, please write or call:
Department of Education – Regional Office 7
DepED-Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City
Telefax : (032) 2556405
E-mail Address : cebu.province@deped.gov.ph
Website : www.depedcebuprovince.com

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