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TVL – HE – FOOD AND

BEVERAGE SERVICES
Quarter 4 – Module 3:
PRESENT AND SERVE FOOD AND BEVERAGE
ORDERS TO GUESTS
TVL – Grade 11
Alternative Delivery Mode
Quarter 4 – Module 3: Present and Serve Food and Beverage Orders to
Guests
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
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the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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holders. Every effort has 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: Marichu S. Pocon
Editor: Philip Y. Academia Jr.
Reviewers: Philip Y. Academia Jr. and Jesusa D. Paladar
Typesetters: Philip Y. Academia Jr. & Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Joelyza M. Arcilla EdD Maricel S. Rasid
Marcelo K. Palispis EdD Elmar L. Cabrera
Nilita L. Ragay EdD
Antonio B. Baguio, Jr. EdD

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TVL
Quarter 4 – Module 3
Present and Serve Food
and Beverage Orders to
Guests
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand the different factors that impact service as well as the importance
of and how to provide a positive meal experience for different types of services.
The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.

After going through this module, you are expected to:

1. Identify the process of proper presentation and serving of food and
beverage orders to guests
2. Perform and deliver food order on room service.
3. Relate the significance of presenting and serving food and beverage
orders to guests.
4. Respect guest privacy by following protocols on the delivery of food
and beverage for room service.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

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 What I Know

Direction: Read each item carefully and use your notebook to write your answers.

True or False: Write TRUE if the statement is correct and FALSE if it is

incorrect.

_____________ 1. Doorknob dockets are placed inside the guestrooms by room

attendant.

_____________2. Once inside the room, leave the door open unless the guest
orders you to close it.

_____________ 3. Most room service orders are given by telephone.

_____________ 4. The telephone must be answered quickly.

_____________ 5. Take the order and write it down on the other slip.

_____________ 6. Need not to wait the guest invites the waiter to come in.

_____________ 7. Present the signed charge account to the guests.

_____________ 8. Ask the guest whether anything else is required.

_____________ 9. Confirm the room number with the guest check.

_____________ 10. Wait for 60 seconds for the guest to reply before knocking or ringing
the doorbell again.

Note: If you get 100% correct in this pre- assessment, skip the lesson but if
not and only get 50% to 99% correct, then proceed with the lesson.

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 Lesson PRESENT AND SERVE FOOD
3 AND BEVERAGE ORDERS
TO GUESTS
Presentation of the prepared meal to the hotel guests requires a standard
operating procedure in order to maintain the highest standard of service for the full
satisfaction of the guest or customer.

After the tray or trolley has been properly prepared and all the food and
beverage items have been loaded, the server proceeds to the guest room to deliver
the Room Service meal. Servers should proceed as quickly as possible in order to
preserve the appearance and temperature of the food, but must walk cautiously and
quietly in the guestroom corridors and give way to guests.

Approach the room quietly, upon reaching the guest room:

 Confirm the room number with the guest check.

 Check the door for a DO NOT DISTURB (DND) sign. If one is in place, look for
a service area with a telephone and inform the guest of the food service
ordered.

 If no DND sign is seen, knock firmly and say “Room Service” clearly and
confidently. Remember that your voice must carry through a closed door.

 Listen for the guest’s response and press the doorbell or knock the door
accordingly. If there is no response, knock and announce “Room Service”
again. Do not enter until the guest opens the door or you have been asked to
enter.

 Wait 20 seconds for the guest to reply before knocking or ringing the doorbell
again. DO not ring or knock more than three times.

 Stand straight with a smile on the face in front of and facing the peep-hole
with the trolley placed the wall, not obstructing the passage.

 When the guest opens the door, always greet the guest by saying “Good
morning/afternoon/evening, your room service order, Sir/Madam.”

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Entering a guest room

Respect for a guest’s privacy is the primary consideration when entering a

room. The following procedures will usually apply:

 When you have entered, address the guest by name.

“Good morning __________. Here is your breakfast” or whatever is appropriate.

Continue to use the guest’s surname while making polite conversation

throughout the room service procedure.

 Wait until the guest invites the waiter to come in.

Presentation of room service food and beverages

The exact location of where trays are placed and trolleys are set up will vary
according to circumstances, depending on the equipment being used, the design of
the room, the position of the furniture and the guest’s particular wishes. The service
should be fast and discreet.

Here are the appropriate steps:

 Ask the guest where he would like the food service table to be placed, if the
guest does not reply, select a suitable location that does not interfere with the
guest’s movement within the room while allowing the guest to watch television
while dining, if desired.

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 Confirm placement of the tray or trolley depending upon the location of the
guest.

 Set them up where directed, bearing safety in mind. Advise the guest of any
potential hazard.

 Raise the trolley wings and arrange the tableware and food in their proper
places.

 Position the furniture properly.

 Light a candle if needed.

 Remove plastic films from the food.

 When the table has been arranged, present the food to the guest by removing
each lid and describe the item. Take any extra lids with you when you leave.

 If the order was delivered on a tray, make sure the food is stacked on the tray
in the order a guest would eat it, appetizer on top and entrée on the bottom.

 Serve the food and beverage following company procedures.

 Pour any bottled or canned beverages for the guest. Whether it is a soda,
bottled or mineral water or wine, nothing should be in the glass before entering
the room. Bring ice in a separate ice bucket with ice tongs.

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 What’s In

Direction: Read each item carefully and use your notebook to write your answers.

1. What are the things to be checked before proceeding to the guest room?
2. How many times does the waiter has to knock on the guest door? Why?
3. What is the proper way to greet the guest?

What is It It

Leaving the Guest Room

 Ask the guest whether anything else is required.

 Explain the clearing procedure. Guests may either call when they are
finished with their meal for it to be cleared or just leave the trays or
trolleys outside their room.

Present Room Service Meals and Beverage to Guests or Customers

To give the highest standard of service for the full satisfaction of the guest or
customers here are some tips to do it right.

1. Waiter knocks politely at the door to request entry.

2. Upon opening of the door, waiter greets customers or guests politely “Good
morning/Afternoon/Evening Sir/Ma’am”, depending on the time of the day. “I
have come to deliver your order Sir/Ma’am.”

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 3. Waiter enters the room with the cart, trolley, or tray upon appropriate
response from the hotel guest.

4. Waiter consults the hotel guest where to position the tray, cart, or trolley in
the room.

5. Waiter position the tray, cart, or trolley properly where requested. He then
arranges the meal and beverage in accordance with establishment procedure.
Upon completion of this procedure, he inquires to the guest if there are other
request he or she wishes him to do. He may serve the food and beverage
continuously if requested.

What I Have Learned

Direction: Write at least a two-paragraph essay about your learning on this
lesson/module using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that

__________________________________________________________________________________
__________________________________________________________________________________

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__________________________________________________________________________________

I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

What I Can Do

Direction: Take a video of yourself presenting a service meal to a guest. In case, a

smartphone is not available, you may write a script instead on how it is done.

Performance of the learners will be rated using this rubric.

Description Score

Demonstrate 100% of the given tasks 5

Demonstrate 75% of the given tasks 4

Demonstrate 50% of the given tasks 3

Demonstrate 25% of the given tasks 2

Did not perform the given tasks 1

Assessment
Direction: Read each item carefully and use your notebook to write your answers.

True or False: Write TRUE if the statement is correct and FALSE if it is incorrect.

_____________ 1. Doorknob dockets are placed inside the guestrooms by room

attendant.

_____________ 2. Once inside the room, leave the door open unless the guest
orders you to close it.

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_____________ 3. Most room service orders are give by telephone.

_____________ 4. The telephone must be answered quickly.

_____________ 5. Take the order and write it down on the other slip.

_____________ 6. Need not to wait the guest invites the waiter to come in.

_____________ 7. Present the signed charge account to the guests.

_____________ 8. Ask the guest whether anything else is required.

_____________ 9. Confirm the room number with the guest check.

_____________ 10. Wait for 60 seconds for the guest to reply before knocking
or ringing the doorbell again.

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 Answer Key

10.False
True 9.
True 8.
True 7.
False 6.
True 5.
False 4.
True 3.
True 2.
True 1.
True or False

Pre – Test & Post – Test

WHAT I CAN DO/WHAT I HAVE LEARNED (Answers may vary)

References
Books:

Basbas Leonora, Food and Beverage Services, Quezon City, 2017, 70

Arcos Cristeta M, Yu Evangeline V, Flores Jelly M, Food and Beverages Services,

Pasig City, 2018, 307

Hickman Alan, Collins Evelyn, " 3 Steps to Present Room Service Accounts, Food
and Beverage, May 2, 2019
https://www.ajar.id/en/post/3-steps-to-present-room-service-accounts

Image taken from:

https://www.dreamstime.com/royalty-free-stock-photos-asian-chinese-room-
waiter-serving-guests-food-hotel-service-steward-grand-luxury-image37934458

https://www.masterfile.com/image/en/625-00849551

https://images.app.goo.gl/QFTqWiUvT2W7RaEG9

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net