Learning Area Food and Beverage Services

Learning Delivery Modular Distance Learning (Learners Led Modality)

Modality
School TANZA NATIONAL TRADE SCHOOL Grade Level GRADE 12
LESSON Teacher JULIE ANNE T. PERIDO Learning Area FBS
EXEMPLA Teaching Date MARCH 01, 2021 Quarter SECOND
R Teaching Time 02:00-4:00 No. of Days 5

WEEK 8/DAY 1-
5
I. OBJE At the end of the lesson, learners are expected to:
CTIVE
S 1. Observe work technology according to establishment standard policy and procedure,
2. Identify situation/scenario that would require or necessitate the performance of taking food
orders from guests/customers (manually/digitally); and

3. Demonstrates knowledge and skills in food and beverage service about special requests of the
guest.
A. Conte nt The learners demonstrate understanding of:
Stand
ards
 Concepts and principles in welcoming guests and taking food and beverage orders
 Duties and responsibilities of food service team

a. Perfor The learners should be able to:

manc e
Stand 1. Perform good practices in dealing with guests, and in responding to their food and beverage
ards service needs

C. Most
Essenti Observe work technology according to establishment standard policy and procedure (TLE_HEFBS9-
al
12GO-IIg-h-4)
Learni
ng
Comp
etenci es
(MELC
)

D.
Enabli
ng
Comp
etenci es
(If
available,
write the
attached
enabling
competenc
ies
CONTE Liaise between kitchen and dining area
NT
LEARNI Zyra B. Andoy, Ma Jorge Martin D. Laya, Mba – Hm, Kweeny Marie S. Samson, Lpt .(2019). Food and
NG Beverage Services – Senior High School Alternative Delivery Mode Quarter 2 – Module 2: Welcome Guests
RESOU and Take Food and Beverage Orders First Edition.
R CES
Referenc
es
Learner’s
Material
Pages
Textbook
Pages
Additional
Materials
from
Learning
Resources
List of
Learning
Resource s
for
Develop
ment
PROCE
D URES
Introducti What I Need to Know?
on
We are now in the last lesson of this module, good job! You are almost done in this module, way to
go buddy!

What’s New?
Liaise is to establish relationship or connection of work specially in ordering system to cooperate
and have mutual concern inside the establishment. In food service industry, coordination between kitchen
and restaurant area is important especially on busy days where the large demand for a certain menu that
cause longer time to prepare. It is the duty of waiter or food server to advise the guest’s specific time that
the foods will be prepared.

Learning Task #2: POSTER ANALYSIS

Analyze the poster and answer the questions below. Write your answer in your notebook.

Source:https://images.search.yahoo.com/search/images;_ylt=Awr9JnKIED5gaFgAC7iJzbkF;_ylu=c2VjA3NlYXJjaARz
bGsDYnV0dG9u;_ylc=X1MDOTYwNjI4NTcEX3IDMgRhY3RuA2NsawRjc3JjcHZpZAN1UURDdERFd0xqTDBUVTZMWU
 Questions Answer
1. What symbols (if any) are used in the poster?
2. What symbols or picture are used in the poster?
3. Is the symbol or pictures clear (easy to interpret),
memorable, or dramatic?
4. Who do you think is the intended audiences for the
poster?
5. What does the text and photo in the poster tell you?
6. How would you interpret the message of the photo and
text found inside the photo?
7. How would you relate the message in relation to food and
beverage service industry?
*Select, develop, organize and use appropriate teaching and learning resources, including ICT to address
learning goals.

Develop What I Know?

ment
Activity 3.1 - #Throwback
Take a flash back during the time you were in a fast food chain like Jollibee or simple kalenderia,
what are the events usually happening as you order your food? What are your observation to the one
who attend to you? Using a hashtag, take note of your observation with a short description, as many as
youncan.
______________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
________________________________________________________________________________.
What’s In
New and existing restaurant owners will always got to continue so far on the newest restaurant
technology. Deciding what restaurant technology to use in your restaurant and what technology not to
use are often a challenging task. This section will check out what the essential and most vital restaurant
technology is for restaurants and then take a glance at what I call optional technology. There are several
categories of restaurants. Each category of restaurant will need certain sort of technologies while some
technology is important for all categories of restaurants.
Learning Task #1. FILL-IN THE BOX

Directions. Fill-in the table with the necessary information. Write your answer in your notebook

Here are the technologies that each restaurants Used of this technology in Restaurant
must have:

1.

2.

3.

*Plan and deliver teaching strategies that are responsive to the special educational needs of learner’s
difficult circumstances, including: geographic isolation; chronic illness; displacement due to armed
conflict; urban resettlement or disasters; child abuse and child labor practices.
What it is?
Operating ordering systems
All transactions should be undertaken within establishment guidelines relating to:
1. Honesty and integrity. Guidelines cover policy like not charging for items that weren’t
delivered or not charging person X for something that person Y received
2. Accuracy – checking all entries, extensions, additions and other calculations to make sure
that the customer isn’t overcharged and that the venue captures all the revenue to which it
is legitimately entitled
3. Speed – ensuring that accounts are compiled and presented in a timely manner
according to honesty and accuracy. Never sacrifice accuracy for speed.
4. Explanation and outline of charges. This should detail fully the nature of all charges so
that no confusion or suspicion about charges exists
5. Customer service – treating customers with the courtesy they merit in reference to the
taking of the order, processing of the order and presentation of the account for payment.

Types of System Use:

1. The manual system/dining order systems can vary greatly. The type used largely
depends on individual establishment’s preferences supported on matters such as:
 Their previous experience with using an ordering system – including evaluation of
how existing systems are performing
 The number of orders processed – bigger numbers may encourage the establishment
to use an electronic system
 Skills of staff and thus the supply of skilled staff – most premises dislike having to
train staff.

Below is an example of an easy to read food docket: note how each person has been
numbered to identify their meal selections

Figure: 1 Manual Ordering System

  Types of manual docket system:
i. Triplicate docket system- traditional manual system that is often used in
medium and large sized hotel and restaurants
 Table number
 Number of cover
 Date
 Waiters signature
*any cancellation should be countersigned by the supervisor.
ii. Duplicate docket system- used in small, informal type of restaurant. Usually
known as carbon copied system.
*other copy is used for billing purposes for the preparation of the billing.

2. Software applications
This computerized system enables electronic management of food and beverage
orders
A main terminal enables data input to the system. This data comprises the
menus for all the restaurants attached up to the system, alongside prices of every
item. This information might be input by the F & B Manager or receptionist.
Each outlet has its own terminal that displays the menu. This is a touch screen
as there’s no keyboard kind of traditional computer. Printers are an integral part of a
system and that they are present in each of the food outlets, as well as in the kitchen.
As an order is taken by waiting staff, the order is entered into the system, via
the POS terminal. A ‘table tracking’ facility is activated in order that dishes are often
added to the initial order, and tracks are often kept of the order for the nominated
table number.
The order is then sent to the specified service point, which can normally be the
kitchen and should include the bar. The order is printed call at restaurant area,
detailing not only the things required, but also the table number, time as well as name
and/or number of the waiter/s. Orders may be changed as guests change their minds,
or as other circumstances dictate. Food and beverage orders are often entered at just
one occasion, or using the table tracking facility, separately by different waiters. Items
that have been incorrectly entered can be deleted and items can be voided. Both food
and beverage are often added to the account during the meal.
Entering a dish or a beverage automatically triggers the designated price. When
the guest requests their account, the system enables printing of their bill. Various
adjustments are often made to the account enabling discounts and vouchers to be
used.

Figure 2 POS System

 POS capabilities:
 Act as register as well as computer.
 Calculate cash due.
 Record payment method.
 Keep track of the cash in cash drawers.
 Create sales report.
 Keep track of menu items sold.
 Track inventory.
*POS system add convenience, accuracy, and save time in busy situation.

*Applies knowledge of content within and across curriculum teaching areas

Engagem What’s More

ent Learning Task #3:
Direction: Read the following items carefully and choose the correct answer from the given choices.
Encircle the letter of the correct answer.
1. It is the guidelines cover policy such as not charging for items that were not delivered or not charging
person X for something that person Y received.
A. Speed
B. Accuracy
C. Honesty
D. Customer service
2. What detail fully the nature of all charges so that no confusion or suspicion about charges exists.
A. Speed
B. Accuracy
C. Explanation
D. Customer service
3. What checks all entries, extensions, additions and other calculations to make sure that the customer
isn’t overcharged and that the venue captures all the revenue to which it is legitimately entitled.
A. Speed
B. Accuracy
C. Honesty
D. Customer service
4. Treating customers with the courtesy they merit in relation to the taking of the order, processing of the
order and presentation of the account for payment.
A. Speed
B. Accuracy
C. Honesty
D. Customer service
5. This computerized system enables electronic management of food and beverage orders.
A. Software System
B. Manual System
C. POS System
D. F and B System

What I Can Do?

Activity 4.2 - Liaise between kitchen and dining area.
Learning Task #5. Critical Thinking
 Answer the following questions critically. Write your answer in your notebook.

Scenario: You have two system used in your restaurant the duplicate docket system and
manual system in taking order. You have 2 guests who arrived and ordered the following
foods. How will you fill out the manual docket with the following details:

Number of cover: 2

Date: 1/29/2020

Food items:

2 bowl bulalo, 2 cup rice, 1 order pizza 2 glasses orange juice 1 slice of biko

Date: Server:

Table No. No. of Covers:

Quantity: Item:

Assimilati What I Have Learned?

on Learning Task #4. Today I learned that.

Answering this module is enjoyable because…

After reading and completing this module I have learned that…

My learning’s form this module inspires me to…

What I can Do? (Assessment)

1. What attitude must be possessed by a waiter in observing and/or attending guest’s
special needs to let them feel a warm and sincere welcome?
A. Quiet
B. Proactive
C. Discreet
D. Obsessive
2. Which of the following choices is the BEST recommended spiel to welcome and
greet guest on arrival?
A. Welcome to our grand restaurant night, it is a night for you to remember!
B. How are you today ma’am, Isn’t it cold today. Do you have reservations?
C. Good morning Ma’am, how are you today? Are we holding any reservation from
 you?
D. Good morning Ma’am, welcome to VNHS restaurant, are we holding any
reservation from you?
3. What seems likely to be the hospitality connotation: “greet and seat”?
A. Welcoming the guest with a golden smile before seating them
B. Greeting guests on arrival and accompanying them to their table to seat them
C. Checking the reservation with sincerity and leading them to the table
D. Acknowledging the guest arrival with proper salutation using their surname
4. How would you explain dishes towards your guest during order taking in order to
help the guest decide what to order.
A. Explain the preparation, ingredients, and final presentation of listed dishes.
B. Describe the step by step procedure on how to prepare the listed dish.
C. Excessively give details on a listed menu items using mouthwatering adjectives.
D. Pronounce the dishes creatively that would surely get the guest attention.
5. Where should the waiter position himself in order taking?
A. Enter of the table
B. Right side of the host
C. Left side of the host
D. Corner of the table
6. Whom should offer the wine list
A. Ladies
B. Gentlemen
C. Host
D. Elderly
7. How should you remove and replace glassware before serving the win?
A. Handle using your clean hands and replace
B. Carry and remove using bar tray
C. Carry the right glass along with the wine
D. Holds the glass safely while walking to the table
8. It is the guidelines cover policy such as not charging for items that were not
delivered or not charging person X for something that person Y received
A. Speed
B. Accuracy
C. Honesty
D. Customer service
9. Treating customers with the courtesy they merit in relation to the taking of the
order, processing of the order and presentation of the account for payment.
A. Speed
B. Accuracy
C. Honesty
D. Customer service
10. This computerized system enables electronic management of food and beverage
orders.
A. Software System
B. Manual System
C. POS System
D. A and B System
 II. Tell the learners to write in their journal their thoughts about today’s lesson.
REFLE I understand that . I realize that .
CTION

Prepared by: Checked by: Noted by:

JULIE ANNE T. PERIDO ANA LIZA A. MORES HAROLD B. PANGILINAN

TEACHER III MASTER TEACHER I MT II, SHS COORDINATOR, TVL