Republic of the Philippines

Department of Education
REGION IVA – CALABARZON
Schools Division Office of Santa Rosa City
SINALHAN INTEGRATED HIGH SCHOOL
Prk 3 Brgy. Sinalhan, City of Santa Rosa, Laguna 4026

SUBJECT: FOOD AND BEVERAGE SERVICES NC II

Name of Learner: _____________________________ Grade Level: 12

Section: ____________________________________ Date: __________________

LEARNING ACTIVITY SHEET

WEEK 1-2
TITLE: Welcome Guests and Take Food and Beverage Orders

OBJECTIVE: To welcome Guests and Take Food and Beverage Orders

BACKGROUND INFORMATION FOR LEARNERS

Lesson 1 – Welcome and Greet Guests

Have you experienced dining in a restaurant? If no, have you watched a movie which the casts
dine in a cozy restaurant? What did you observe in the setting?

When customers arrived, it is the responsibility of the service staff to promptly meet them with a
smile and an appropriate greetings at the door. First impression lasts, they say, that’s why welcoming
and greeting the guests is equally important as having a meal itself. If the impression was not good
enough, it will affect the dining experience and may not be a potential repeat customer, and that is a big
no in the business industry.

The person who welcomes and greets upon the arrival of the guests is the receptionist, also
known as host or hostess. The receptionist must set the positive mood and ambience of the diners to
enjoy their dining experience. It can be achieved if the receptionist wears his/her best smile, enthusiastic
but respectful since he or she is the first contact of the guests. Remember that customers like to be
pampered, and they should always be treated with importance. In addition, the welcoming and greeting of
the guests upon arrival can also be done by the head waiter

Welcoming and Greeting Guests Procedure

1. Acknowledge guests as soon as they arrived at the restaurant. When the guests arrive, open the
door. Walk towards the guests, make a pleasant eye contact, and welcome them with an
appropriate greetings. If it happens that you are busy with another guests, acknowledge the new
guest by making eye contact and say;
“I’ll be right back with you.” Or simple hand gesture or smile will do.

2. Greet guests with an appropriate welcome. Welcome guests with an appropriate greetings
according to their gender, and time of the day. Address them with the appropriate greeting for the
time of the day as follows,

00:00—11:59 – “Good Morning” 12:00 – 06:59 – “Good Afternoon”

07:00 – 12:59 – “Good Evening”

Say: “Good morning/afternoon/evening, Sir/ Ma’am, welcome to OHSP Restaurant

(name of the restaurant).
*Note that, by greeting them with their names, it would let them feel that they are important.

Say: “Good morning /afternoon/evening, Mr. _or /Ms. , welcome to

OHSP Restaurant (name of the restaurant).

3. Checking reservations. Politely ask if they have reservation, if they do, ask the guest’s name in
the reservation list and guide them to the reserved table. Make sure that their table is prepared in
advance.

Say: “Good morning/afternoon/evening, Mr. or /Ms. , welcome to OHSP

Restaurant (name of the restaurant). Are we holding any reservation from you?

Or

“Good morning/afternoon/evening, Mr. _ or /Ms.

, welcome to (name of the restaurant). We have prepared a nice

table for your party. This way please.

 Another situation is, if the guest doesn’t hold any reservation. The receptionist must ask
how many are dining and ask their preferred section in the dining room/restaurant.
(e.g., smoking or non-smoking room, near the window, corner table, among others).
“How many are we expecting in the party, sir/ma’am?

 The receptionist will also hold them for a moment to check if there are still tables
available. In case all tables are already occupied, politely inform the guest and ask
them if they can wait at the lounge.
 If the guests will wait at the lounge, they should be informed about the length of waiting
time or period honestly, to avoid bad impression from the guests. Explain to the guests
that there will be a table ready in the few minutes or the table are currently being
cleared and set.
 If you anticipate a long waiting time period, the receptionist may offer complimentary
drinks and lead them to a place where they can wait comfortably.
Say:“My apology sir/ma’am but all seats are taken/occupied at the moment. Would
you mind waiting at the lounge and/or bar area for five minutes and I’ll call the
moment we have a table available for you?”

Don’t just say;

“I’m sorry we are full at the moment”.

Special needs customers

Guests may also have a special needs and simple observation will identify many of these.
Don’t wait to be asked if you think there is a special need, be proactive and offer it to the guests.
These special needs are currently include but not limited to:
 Easy access to the guests table because of a disability.
 A booster seat/high chair for infants.
 Warmer equipment of a bottle for babies.
 Appropriate food for those with special dietary needs as indicated in the reservation
information.
 Privacy for romantic couples, and business people – to the best extent possible.

Offering pre-meal services

As and when circumstances dictate, or opportunities present themselves like all tables
have already been occupied, pre-meal services can be offered to guests. These services
include but not limited to:
 Bar service – it may be appropriate to offer guests the bar services before they go to their table
and/or while waiting for a vacant ready table.

 Lounge and waiting areas. This saves the guests from possible embarrassment, and
rather, demonstrates excellent customer service and indicates that you are tuned in to individual
 needs. You can offer the customer something to read while they patiently waiting.
 Valet services. Common services available for guests include but is not limited et parking, car
retrieval, car rental, booking of tickets, and arranging of o guests.

Below is a sample spiel about welcoming guests, complete the missing information,
familiarize the sequence and try to practice it in front of the mirror.

WELCOME/GREET GUESTS (RECEPTIONIST/HOSTESS)

Receptionist: Good morning, evening, afternoon Sir/Ma’am or Mr.

_ or Mrs. _, welcome to Open High Restaurant. Are

we holding any reservation from you?
- If YES
Receptionist: (Under the name of) sir/ma’am we have prepared a very nice
table for you, this way please….will this table be alright with you sir/ma’am?
- If NO (Note: check the floor plan first, if there are still table available, say :)
Receptionist: May I suggest a table for you?
Guest: Yes please. Receptionist: This way
please.
 Then the guest follows the receptionist/hostess while you lead with one step
ahead and carrying with you already the menu and drink list professionally.
Receptionist: Will this table be alright with you sir/ma’am?
Another Scenario which the guest doesn’t hold any reservation:
- Upon checking into the floor plan and there’s no table available, say: Receptionist: I’m
sorry sir/ma’am but all seats are occupied at the moment. Would you mind waiting at the
lounge for five minutes and I’ll
call the moment we have a table available for you?
This is also the right time to offer the pre-meal services like bar area, lounge and valet
services, not just to increase sales but also to demonstrate excellent customer service.
Guest: Alright, I’ll be waiting at the bar.

Before the guests are seated:

COMPETENCY WITH CODE

Welcome Guests and Take Food and Beverage Orders
LO 1. Welcome and Greet Guests
TLE_HEBRT9- 12OTB-Iif-h-21

Activity 1.1 Welcoming and Greeting the Guest Procedure

Direction: As you read, fill in the graphic organizer below regarding the process on
how to welcome and greet the guest appropriately.
Activity #2 Perform the role of a Restaurant’s Receptionist/ Host/Hostess as you welcome and greet
guests in the following situations.
Situation 1:
Mr. De Guzman was newly appointed Chief Executive Officer in the company he served in. He
planned to celebrate his promotion together with his family, close friends, and colleagues at Open High
Restaurant. He made reservation via telephone two days before the party and Mr. De Guzman requested
for a booster seat for his 2 year old baby.

Your performance will be rated using the rubrics below:

Criteria Excellent Very Satisfactory Needs Total

(5 pts.) Satisfactory (2 pts.) Improvement

(3 pts.) (1 pts.)

Guests are
Acknowledge as soon
as they arrive.

Guests are greeted

with an appropriate
welcome.

Details of reservations
are checked base on
established standard
policy.

Activity #3 Write a spiel following the situation below, apply what you have leaned, and put your spiel in
your activity notebook.

A group of young lady decided to dine at Self-Check Restaurant without prior reservation.
Unfortunately, as the Receptionist check the floor plan, it was found out that there were no tables
available at the moment. As a receptionist, what best move will you do?
Your write up will be rated using the rubrics below:

Criteria Excellent Very Satisfactory Needs Total

(5 pts.) Satisfactory (2 pts.) Improvement

(3 pts.) (1 pts.)

Guests are
Acknowledge as soon
as they arrive.

Guests are greeted with

an appropriate welcome.

Details of reservations
are checked base on
established standard
policy.
Lesson 2 - Seating the Guests and Presenting the Menu

Many hotels or restaurants may have a different standard to greet their guests according to
establishment procedure. There is commonly a simple sequence of events that may occur when a
guests enters a restaurant. This sequence is called the 'meet-greet-seat' sequence, which means that
you first meet the guests, then greet them and finally, show them to their seats.

Activity 2.1 Seating the Guest Procedure

Direction: As you read, fill in the graphic organizer below regarding the process on how to seat
the guest.

The manner on how customers are seated should contribute in making favorable impression,
courtesy and care should always be present. Different seating plan should be made for different
types and number of guests. Considerations should be given to customers with the following
preferences:
a. Smoking or non-smoking areas.
b. Customers with small children- should be seated in the corner or wall side.
c. Customer with special physical needs- should be positioned close to the hostess station
as possible.
d. Customers with communication difficulties- should be positioned close to the hostess
station as possible.
Escorting and Seating the Guest Procedure

1. Escorting the Guest

 From the reception area, receptionist will lead the guests to their table. Once the
table is available, accompany them immediately to the table with hand outreach to
the direction where you are heading to and palm open.
 Do not walk too fast and walk little ahead when escorting guests to the table. Be
considerate of elderly or handicapped guests.
Say: “This way ma’am/sir”.

2. Seating the Guest

As a receptionist or Maitre D’ Hotel, you have some consideration to follow when assigning
tables to customers, and this will make them appreciate and enjoy the dining experience in
the restaurant. These considerations are as follows:
 Accommodate guests’ preferences like smoking or non-smoking, pool side,
window, terrace, etc. whenever possible. If ever the table they wanted is already
occupied, apologize and offer what is available.
 Another is the number of guests in the party. Position them where they have
enough space to sit on.
For guests with small children, put them on the corner or wall side.
Don’t forget to offer booster seats for the small kids to be seated.
 For the couples, assist them to the seat with the best view.
 Customer with special needs like senior citizen and person with disability
should be seated as close to the hostess station as possible. Offer assistance
without seemingly overbearing and avoid drawing unnecessary attention to
them.
 Ladies must always be seated first and against the wall if any, pull out the
chairs for them if they let you, push the chairs gently after they are seated.
 For the groups where there is a host or hostess, or where there are assigned
seats for the guests, it is customary to seat the host/hostess last.
Before the guests are seated,
Ask: “Will this table be alright for you? I’m sure this could be a nice area for
dining ma’am/sir as you can witness here the sunset while dining”

Then endorse guests to the captain waiter. The hostess/ receptionist leaves the table
once the captain waiter or the waiter approaches the guests’ table. If the waiter of Food
and Beverage Services Attendant (FBSA) is not yet available to attend to the guests;
Say: “The waiter will be with you shortly”.

3. Unfolding of Table Napkin

When the guests are already seated Food and Beverage Service Attendant/waiter will
unfolds the napkins and gently places them on each of the guests’ lap if they let you.
If the guests allow you, from the right-hand side of the guests, remove the napkin that
has been provided as part of the setting. Unfold it into a triangular shape and drape it
across the guest’s lap without touching any body parts of the guest. Laid napkins should
be pointed side facing away from them. Note that some guests will prefer to place their
own napkin, so be aware of the guests’ body language at all times, and certainly don’t
force this service on anyone.
A comment such as “Excuse me ma’am/sir, may I unfold the table napkin for you?”
may be appropriate.

4. Waiter Takeover and Serving Water

The captain waiter/waiter should be well groomed, s/he should stand erect, make a
pleasant eye contact as s/he welcomes the guests to the restaurant, depending on the
establishment’s standard policies. Reading the guests’ comfort level and perhaps the
occasion helps personalize and adjust service to the specific needs of the party.
In serving water, waiter should be at the right side of the guests. Pour
water in the water goblet ¾ full.
Say: “Hi I am (name), I will be your waiter for tonight. Here’s your water. Please let me
know if there is anything I can do to make your dining experience more pleasurable”.
5. Presenting the menu card
After serving the water, the waiter will excuse his/herself to get the menu card. In
presenting the menu card, it should be on the right hand side of the guests. If it’s a booklet
type, menu should be handed open in a right side up position.
Say: “Excuse me ma’am/sir here is our menu card for your food selection. Please take you
time to read the menu and I’ll be back to take your order whenever you are ready.

6. Serving of Bread
After presenting the menu, you may suggest or ask the guest if they want to have their
bread, after hearing the guests’ response, excuse yourself and tell them you’ll be back with
the bread.
When serving bread, present the bread o the guest and served it the left side hand of
the guests where the bread and butter plate is placed. Do not cross over to the guests.
Say:” excuse me ma’am/sir, here is your bread. Please call me whenever you are ready to
order.”
Now you are done with the sequence, and here are some helpful tips on seating the guests.

 When one or two people is dining in a restaurant do not use the four-seat table if
possible, unless there are no other table available.
 Young couples prefer quite corners with good view.
 Loud, noisy parties may be placed in private rooms or towards the
back of the dining room to avoid disturbing other guests.
 Should the guests request for a specific location, try to accommodate
him/her.
 In seating the guests, assist the ladies first, followed by the
gentleman, and the host/hostess last. If in case there are children in a
group, they should be assisted first.
Note:
1. When your guest carries some bags or wears heavy jacket during winters, offer assistance
especially for girls upon suggesting tables.
2. While leading your guest to their table, make sure that you’re already carrying the menu and
drink list professionally with your one hand and another hand half wide open to lead the guest
where you are heading to.

Activity 2.2 – The Restaurant’s Receptionist

Direction: Portray the scenario below. You may ask a member of your family member to
practice it with you.
Scenario #1:
You will going to portray as the Restaurant’s Receptionist. You will going to escort a couple.
As a receptionist, you will going to perform your task in seating your guests to their table and
introduced the captain waiter/waiter to them.
Your performance will be rated using the rubrics below:

Criteria Excellent Very Satisfactory Needs Total

(5 pts.) Satisfactory (2 pts.) Improvement
(3 pts.) (1 pts.)
1. Escort and seat guests
according to table
allocation.
2. Utilize tables according
to the number of party
or person.
3. Details of reservations
are checked base on
Seat guests evenly
among stations to
control traffic flow of
guests in the dining
room.
4. Open cloth napkins for
the guests when applicable.
5. Serve water according to
the standards of the
food
service facility.
6. Serving bread
according to the standards

Write a spiel following the situation below, apply what you have leaned, and put your spiel in
your activity notebook. Let’s see how you’ll deal with the given scenario.

There is a family composed of 6 members, 2 elders, a couple, a toddler and a 1 year old
baby. They don’t have any reservation, and the dining area is full at the moment. As soon as the
 table is available, the couple doesn’t like the table. As a receptionist/waiter what will you do?

Criteria Excellent Very Satisfactory Needs Total

(5pts.) Satisfactory (2 pts.) Improvement
(3 pts.) (1 pts.)
7. Escort and seat guests
according to table allocation.
8. Utilize tables according to
the number of party or
person.
9. Details of reservations are
checked base on Seat
guests evenly among
stations to control traffic flow
of guests in the dining room.
10. Open cloth napkins for the
guests when
applicable.
11. Serve water according to the
standards of the food service
facility.
12. Serving bread according to
the standards

Lesson 3 – Take Order

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 tend to you? Using a hashtag, take note of your observation with a short description, as many as
you can.

Lesson 3.1 – The Menu

The kind of menu that the restaurant uses, determines the type of service it offers. Menus can
also be made according to the need of each establishment or according to the function of the meal,
but in the end, it is important to understand that a restaurant menu can be done in two ways:
individually priced or at a set price for a complete meal.

The Menu is a price list of food & beverage items available in Food & Beverage outlets. It
helps the guest to select what they like to eat and drink. Depending on the establishment and the
occasion, the menu may be plain or artistic in its presentation, possibly with a description of how it is
prepared.
Types of Menu

A la carte
 A la carte means a multiple choice menu in which each item is listed down in specific
sequence with individual price. The food in prepared in this kind of menu is a semi-prepared
form and takes time to prepare
Table d’hôtel

In short, the meaning of table d’hôtel is “table of the host”. It refers to a menu of limited choice,
is kept in fully prepared form, and which is planned in advance for specific functions. In this type of
menu, each dish is not individually priced but the complete meal is sold to the guest for a fixed price.
Other Types of menu

Static Menu common type of menu and does not change every day.
Dinner Menu more elaborate as guests have more time and leisure in eating. Further, alcohol
beverage is essential in this kind of menu.
Children Menu typically food children loves to eat. Burgers, fried chicken, spaghetti and the
like is present in this kind of menu.

Breakfast Menu usually used in room service, consist of continental and American breakfast.
Board Menu typically used by cafés, it is usually place at the top of order area, written in a
board for customers’ convenience.
Du Jour Menu “Du Jour” a French term means “dish of the day”, which restaurants used
available seasonal ingredients to prepare the freshest food possible for the day; e.g. “Soupe du jour”
means soup of the day.

Let’s Try Activity 3.2! - As you read, you discover information about the different types of menu.
Use a Venn diagram below to see the similarities and differences of these types of menu.

Lesson 3.2 – Order Taking

You’re already acquainted with the different types of menu, this time you will be dealing
with the sequence of events in terms of taking guests’ food orders. There are few important
points that the waiter needs to remember:

 Make sure menus are updated and clean while you hand it over to the guests.
 Hand it to the guest, do not put it in the table. If menu is a booklet type, open it, if it’s not a
booklet type hold it in an upright position.
 Prior in taking order, do not forget to ask the guests if they have any special dietary
requirement.
 Be alert, focused, and attentive, do not forget your order pad and pen or pencil. It is where
you’re going to record the order.
  Lastly, make sure to be knowledgeable about the menu.
Order Taking Procedure
1. Approach the guests and stand in
the right-hand side of the guest.
2. Take the Food Order.
The four major component that you
need to record are Table number,
Number of covers, item ordered, and
Servers name/signature.
3. Upselling/ suggestive selling
4. Ask the guests how he wanted his/her
dish to be prepared, this is mostly
applicable but not limited to:
a. Egg
b. Steak
5. When the guests is done ordering,
REPEAT his/her order.
6. Indicate the time of serving
7. Place your order to the kitchen
8. The Plus Minus Technique
Let’s Practice Activity 3.3! - As you read, you determine the steps in order taking procedure.
Using the graphic organizer below, fill in the appropriate spiel of the order taking process. Your work
will be rated using the rubrics below:
Say: Excuse me ma’am/sir, may I take your order
now? But before that, may I ask if you have any
special dietary requirement, or allergies?
In taking order, follow the sequence C,E,L,G,H
(Child, Elders, Ladies, Gents, and Host)
a. Take effort to sell a complete meal, make
suggestions that are suited to the age,
taste, and needs of the guests.
b. If the order is out of stock, suggest
appropriate alternatives or
substitute, do not just say, not
available on the moment and or make the
guests wait.
a. Egg, “how would you like the egg done sir?”
b. Steak,” “how would you like the steak done
sir? Rare, medium rare,
or well done?
Say: May I repeat your order, . Did I get
your order right ma’am/sir?
Say: Your order will be served within 30 min.
would that be alright with you
ma’am/sir?
Excuse yourself, but before leaving, tell guests
that you are just in your post
whenever they need anything.
Adjust the cover according to the guests’
orders. Which means removal of the
unnecessary table appointments of courses
that have not been ordered, and
add those which are included otherwise.
 Order
Taking Procedure

Criteria Excellent Very Satisfactory Needs Total

(5 pts.) Satisfactory Improvement
(2 pts.)
(3 pts.) (1 pts.)
1. Orders are taken
completely, in
accordance with the
establishments’
standard procedure
2. Special needs and
requirements are noted
accurately.
3. Suggestions and
upselling were carried
out.
4. Orders are repeated back
to the guest to
confirm items
5. Adjust tableware and
cutleries appropriate for the
menu choices in
accordance with
established procedure.

Let’s sum it up together! Activity 3.4!

Below are the important points in this lesson, as you notice, there are missing word to make the
statement complete. In this matter, you need to fill in the appropriate answer to make the statement
acceptable. Simply write the correct statement in you notebooks. Enjoy!
1. A la carte means a multiple choice menu in which each item is listed down in specific sequence
with price.
2. A helps the guest to select what they like to eat and drink.
3. Prior in taking order, do not forget to ask the guests if they have any special_ _.
4. The four major component that you need to record are_ , Number of covers, _ _, and _
 name/signature.
5. Adjust the cover according to the guests’ orders is called _ _.

Activity 3.5 – Order Taking Procedure

Direction: Portray the scenario below. You may ask a member of your family member to practice it
with you.
Scenario #1: You will going to portray as the waiter, your guests is ready to order. The table composed
of a couple with a 7 year old child. The wife is allergic of peanuts, how are you going to manage the
situation.

Your performance will be rated using the rubrics below:

Criteria Excellent Very Satisfactory Needs Total

(5 pts.) Satisfactory Improvement
(2 pts.)
(3 pts.) (1 pts.)

1. Orders are taken completely,

in accordance with the
establishments’ standard
procedure

2. Special needs and

requirements are noted
accurately.

3. Suggestions and upselling

were carried out.

4. Orders are repeated back to

the guest to confirm items

5. Adjust tableware and

cutleries appropriate for the
menu choices in accordance
with established procedure.

Lesson 4 – FBS: Liaise between kitchen and dining area

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.

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 to not
use are often a challenging task. This article 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. Here are the technologies that each restaurants
must have

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

Date Server: Kweeny

Table No. 5 No. of Covers: 5

Quantity Item

1 Squid Tempura

5 Garlic Rice

1 Tuna Sisig

1 Shrimp Sinigang

1 Tuna Belly

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 system also features a facility for every table to possess seat numbers assigned to
their particular order.
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.
Types of Software System
i. Electronic Payment – This is the ability for a restaurant to accept credit card, debit cards, gift
cards and mobile payment options. Restaurants that don’t have this technology will miss
out on 80% or more of potential sales. There are exceptions to this rule. The main
exception is food trucks and smaller cash only businesses in busy areas and street
vendors. For the vast majority, a payment system is essential for a business.

How to use electronic billing machine:

 Enter waiter’s identity code.
 Place the orders on the machine.
 Press the food and beverage button and enter the amount that was paid off.
 Press enter.
 The machine will print out the receipt.
ii. Network – This represents the technology to enable computer devices to talk to each other
and the internet. This is probably the most overlooked piece of technology in a store but
one of the most important. If the network goes down or is not available, it can have
negative consequences to the store. This next set includes technology that is highly
 recommended to enable a more profitable store.
iii. Inventory Management System – This is a system that will track inventory levels, cost of
inventory and help the store keep the necessary inventory in stock without over stocking.
Many POS systems for restaurant will offer a basic inventory solution but usually these
solutions are very basic and lack the key features. One of the most important features of
an restaurant inventory management system is keeping track of the inventory costs,
looking at inventory levels to prevent out of stock and enabling automated inventory
orders. Inventory management could also be done manually.

iv. Digital Menu Boards – This technology enables the menu in the stores to be displayed on
screens instead of the traditional printed material. This technology has advantages in that
it will reduce costs of the printed menus and reduce the labor to change, manage and
send the printed menus. This technology is most useful for fast casual and quick serve
restaurants where there is not wait staff. Digital Menu Boards are good for restaurants that
change the menus often, but still most restaurants used menu cards or books to be given
on the guests upon arrival.

Activity 4.1 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

Prepared by:

JULIUS B. PAEZ
TVL/TLE Teacher

Checked and Verified by:

FERDINAND P. TRINIDAD
Master Teacher II

Approved by:

MA. CRISTINA C. PEGOLLO

Principal II