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Food and Beverage

Services NC II Quarter 3
Module 3: Promote Food and Beverage Products

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 Learner’s Packet
WEEKS

5-6
Food and
Beverage
Services NC II
12
Schools Division Office Management Team: Rosemarie C. Blando, August
Jamora, Merle D. Lopez
Writer/s: Bernard Paul L.
Capistrano

Illustrator:

Food and Beverage Services NC II

First Edition, 2021

Published by: Department of Education SDO

—Rizal Schools Division Superintendent:
Cherrylou D. Repia Assistant Schools
Division Superintendents:
Gloria C. Roque and Babylyn M. Pambid

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 TABLE OF
CONTENTS
Cover Page 1
Copyright Page 2
Introduction and Overview 4
Pre-Test 7
Definition of Terms 9
Lesson 1. Know the Product
Lesson Information 1.1 12
Self-Check 1.1 Fill in the Blanks 17
Activity 1.2 Simple Recall 18
Lesson Information 1.2 19
Self-Check 1.2.2 Enumeration 23
Activity 1.2.3 Performance Task 24
Lesson Information 1.3 26
Activity 1.3.1 Multiple Choice 30
Self-Check 1.3.2 Enumeration 31
Lesson Information 1.4 33
Lesson 2. Undertake Suggestive Selling
Lesson Information 2.1 34
Self-Check 2.2.1 Enumeration 35
Lesson Information 2.2 37
Self- Check 2.2.1 Performance Task 39
Activity 2.2.2 True or False 40
Lesson 3. Carry Out Upselling Strategies
Lesson Information 3.1 41
Self-Check 3.1.1 Enumeration 42
Post-Test 43
Answer Key 44
References 45
Curriculum Vitae 46

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 What I need to know?

Introduction

Welcome to the course of Food and Beverage Services!

This Module, which consists of five (5) Learning outcomes,

food and beverage operations, taking reservation, preparing service
stations and equipment/utensils and supplies, setting up table
implements in the dining area, and setting the mood/ambiance of
the dining area, is designed to equip you, TVL Learners, with
essential Knowledge, Skills, and Attitude in Food and Beverage
Services in accordance with the industry standards which lead you
to National Certificate Level II.

The Module contains the following:

Pre-Test Determines your prior learning on unit of

competencies you are about to take.

Definition of Technical Helps you understand unfamiliar

words
Terms used in this module.

Lesson Information Provides you important

knowledge, principles,
and attitude that will help you
perform expected learning outcomes.

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 Self-Check Evaluates your overall
understanding about this
module.

Activity Provides you the application of the knowledge

and principles you

have gained from the lesson. It further
enhances your skills by performing prescribed
tasks.

Further, this is a self-paced and user-friendly Module for the

achievement of the prescribed learning competencies. It also
prepares you to be at the forefront of the fast-growing world of
industry and in your quest for higher education, middle-skills
development, employment, and entrepreneurship.

We hope that this material will be of great help to you!

In doing this module, please

follow these reminders…
1. Take the pretest before
working or answering the
module.
2. Perform the activities as
suggested.
3. Answer all the exercises.
4. Check your answers against
the Key to Correction.
5. Take the Post Test.

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 Overview

This Module contains several lessons. To make the most

out of this, you need to do the following:
1. Take the Pre-Test, your score will determine your knowledge
of the lessons. If you get 100% of the items correctly, you
may proceed to the next Module; otherwise, go through the
lessons and review those items which you missed.

2. Read and understand the Lesson Information in each

Learning Outcome. The Lesson Information contains
important notes or basic information that you need to
know. This would tell you what you should know and do at
the end of this Module.

Use the References and Definition of Technical Terms as

your guide. They can be of great help during your learning
journey.

3. After reading the Lesson Information, answer the Post-Test

to find out how much you have learned. If you do not get all
the test items correctly, go back to the Lesson Information.
This will ensure your mastery of basic information.

4. Perform the required Learning Activities. They consist of

one or more tasks for you to accomplish. It is not only
enough that you acquire content or information, but you
must also be able to apply what you have learned in real life
situations and evaluate your performance using the Scoring
Rubrics.

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What to Learn in This Module?

At the end of the of the lesson, you should be able to:

LO. 1 Know the Product
LO. 2 Undertake Suggestive Selling
LO. 3 Carry Out Upselling Strategies

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 I What is new?

PRE -TEST
Instructions

Directions: Read the following test items carefully and understand the
question before you answer and choose the correct answer from the given
choices. Write the letter of your answer in your notebook.

1. Which of the menu will serve after appetizer?

a. Dishes c. main course
b. Soup d. salad

2. The first sequence in menu book would be__.

a. Soup c. dessert
b. appetizer d. beverage

3. One of the beverages that we consider is water, what is the other

example of beverage that serve in a restaurant?
a. wine c. spirits
b. soft drinks d. beer

4. What do the food server or waiter gives to the guest to what they want
to order?
a. flash cards c. menu book
b. tarpaulin d. advertisement

5. What do we consider when we say dessert?

a. something sweet c. not sweet
b. very sweet d. dark sweets

6. Which of the following will be explain to the customer in upselling an

appetizer?
a. its ingredients and preparation
b. the method of cooking
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c. its taste
d. its color

7. This preparation refer in meat products dishes and it serve after soup.
a. main course
b. side dish
c. appetizer
d. none of the above

8. This type of menu will be the best from some other set-up on the plate.
a. Ala Carte
b. French set-up
c. American set-up
d. Buffet set-up

9. This type of sauce consist of red color and mix with sour flavor.
a. ketchup in vinegar
b. lemon
c. lime
d. balsamic vinegar

10. What will be the server do if the food is unfamiliar to the customer.
a. ignores the customer since you don’t like to talk
b. introduces to the customer from the preparation and the price
c. smile to the customer and leave
d. menu is the best guide

Definition of Technical Terms

Room Service The service of food and beverage items in

Guests rooms by designated room service waiter. Also called In
room dining

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Menu A range of food items offered for service usually
written and including prices
Complimentary Items served without charge
Amenities Items supplied by the venue for the guest
consumptions such as pens, notepads, matches etc
Supplies Items supplied by the venue for the guests
use while
occupying the room for example bathrobes, drinking glasses, cups
and saucers
Mini Bar Beverage and snack food items set up within
a guest room for their use on a pay as consumed basis
Compendium Handbook or folder hard copy or electronic
which contains information about the venue including the Room
service Menu
Concierge Supervisor in charge of porters and
responsible for a wide range of guest services
Day use room Room used between 9 & 5.for meetings
Guest Folio or Account A record of all financial transactions
between the Guest and the venue during the guests stay
Guest Profile A record of the guest’s personal details
including food preferences and allergies
Honour System A system of relying on the Guest to record
consumption of chargeable items in their room including Mini Bar,
to be added to their room account
Housekeeping The department that is responsible for the
cleanliness of a Guest room during their stay

Porter Responsible for luggage management, Valet

parking and Guest services such as visitor information
Market segment Categories of guest with similar traits needs
and wants
Package Room rate plus several services at one price.
E.g. bed and breakfast with car parking
Posting The recording of financial transactions on the
guests’ folio

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 Public Areas Those areas in a Hotel or resort where the
general public have access, such as Bars & Restaurants
Passerby A feature is primarily used to handle
transactions for non-guests or transactions a guest doesn't want
on their room account
Suite A room with separate living and sleeping
areas
Suggestive selling The selling of products or services by
suggesting
alternatives in a way that creates desire highlighting special
features, benefits and value
Point of sale A cash register which records a financial
transaction on a guest folio at the time of consumption
SPATT Special attention Guests
VIPs Guests who are Very Important Persons.
Condiments Items such as sauces, mustards and other
seasonings or side dishes which are served as an accompaniment
to a dish
In House Guests in occupancy
Hot Box A small pre-heated insulated box that fits
under a trolley or at the base of a multi tray trolley to keep hot food
hot.
Floor check To check floor by floor for used items

What I know?
D

Activity 1: KWL Chart -

Complete the table by writing down your prior knowledge about

tools and equipment (K), what they want to know about it (W) and what
they learned after the session.
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 D What is in?

Lesson Information 1.1

Research general information on food and

beverage products
In order to obtain product information on food and beverage
products it is essential to be proactive.
You must make an effort and take action to find things out.
This section describes sources of this information and
identifies the aspects of food and beverage products about
which you should obtain information.
Need for product knowledge
It is vital for every hospitality employee to have an excellent
knowledge of the products and services offered by their
workplace.
In particular, you need this knowledge so you can take every
opportunity to demonstrate professionalism, promote dishes,
recommend beverages and generally assist customers.
Opportunities to promote products frequently arise during
service sessions, and elsewhere in the general hospitality
environment.
These opportunities mainly occur when taking orders, and
present an excellent opportunity to show-off your skills, as
well as to inform the customer of the various products or
services offered by your place of work.
‘Product knowledge’ is at the heart of providing information
on food and beverage
What is product knowledge?
Knowledge about food, beverages, the services you offer and
the facilities available is called 'product knowledge', and you
can never have too much of it.

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 Product knowledge involves almost anything relating to the
area and venue where you work.
Food waiters are expected to have detailed food knowledge, a
good knowledge about the venue generally but less
knowledge about beverages.
Beverage waiters are expected to have detailed knowledge
about drinks, a good knowledge about the venue generally
but less knowledge about food.
Those who are as both food and beverage waiters are
expected to have a good knowledge about both.
Product knowledge is different to skills/competencies: for
example, a food waiter may have knowledge about gueridon
cookery but not have the skills to provide gueridon service.
Food staff
For food staff product knowledge should include information
about:  Menu items (dishes offered on the menu - you
should know what is available and what is not
 Serve or portion sizes
 Prices
 Cooking styles
 Cooking times
 Ingredients
 What is fresh and what is bought in, frozen, and or pre-
prepared
 Suitability for those with certain dietary or cultural
requirements
 Cutlery and crockery required for service of individual menu

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Beverage staff – drink waiters and bar attendants
For beverage service staff product knowledge should include information
about:  The drinks/mixed drinks available from the bar – including
cocktails where applicable
 The brand names and types of spirits, liqueurs and fortified wines
available
 The table and sparkling wines available – bottled and ‘bulk’ (‘house
wine’)
 The soft drinks available – including juices, aerated waters and
mocktails
 The beers available – draught and packaged
 The pre-mixed/ready-to-drink beverages available
 Prices
 Knowledge about individual beverages – such as wine knowledge, how
various liqueurs may be served, the alcoholic strength of different liquors,
whether products are domestic or imported
 Knowledge about matching menu items to menu items
 Glassware for the service of all drinks. Venue knowledge All staff
should have general information about the venue itself, such as:
 Opening hours
 Methods of payment accepted
 Booking policies and procedures – including need for deposits and
requirements in relation to booking confirmations
 Complaint handling procedures
 Facilities and services available elsewhere in the venue
 Names of managers/owners
 Legal issues – as they apply to issues such as the service of liquor and
safe food handling

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What information sources are there?
Internal sources
Within the property you can obtain product knowledge information
from:

• Menus, drink lists, wine lists and cocktail lists – many of these
contain descriptions about beverages and dishes
• Taste the products – subject to whatever workplace restrictions
apply, one of the best ways to really learn about food and
beverages is to ‘experience’ them – smell them, feel them, taste
them!
• Recipes – for information on individual dishes such as ingredients
and cooking styles
• Experienced staff – such as chefs, cooks, cellar staff, senior F&B
service
staff, purchasing officers, bottle shop sales assistants, managers and
owners

• Operational manuals – for details relating to the way things should

be done in the room/property
• Policies and procedures manuals – for background information
about the venue
• Wrapping and packaging material – many items are delivered in
packaging that contains information about the product
• Doing a tour of the premises – to meet staff, find the locations of
departments and facilities, and to generally learn about the
property
• Talking to customers – to benefit from their experience/s, what
they have learned and their preferences

External sources
Outside the venue you can obtain product knowledge information
from:
 Product suppliers – by asking direct questions to the sales office or
sales representatives, or by asking them to send you product
information sheets

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 The media – it must become standard practice for you to read,
watch or listen to anything that relates to food and beverages: this
should include reading, watching and listening to the general media
as well as obtaining and reading trade magazines and journals
 Books – see what your local library has, check out the newsagents,
visit the local library
 Internet – loads of information is available through targeted
searches: see below for some examples
 Trade shows, exhibitions and F&B festivals – keep an eye on the
media and invitations sent to your employer. Make the time to go –
many shows/exhibitions are free to industry personnel and they are a
great way to establish industry networks and keep abreast of what is
happening in the industry
 Food and cooking demonstrations – you can always learn something
from these events even where they are conducted by a company with
a vested interested in promoting their range of products
 Promotional activities – many suppliers run promotional events to
advertise their products and you should attend these whenever
possible. Trade magazines, local media and invitations sent direct to
your workplace are the best sources of when and where these are
conducted.
Food knowledge required
General background
Your product knowledge needs to reflect the needs of the place where
you work.
This means the waiter in a fine dining restaurant will have knowledge
about different things to a person serving food from a Bain Marie in a
fast food outlet.
While it is good to develop a broad and detailed level of product
knowledge, it is essential to first gain the product knowledge
necessary for your nominated job.

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 E What I can do?

Self -Check 1.1 Fill in the Blanks

Directions: Read the question carefully. Fill in the Blanks.

1. ________________involves almost anything relating to the area

and venue where you work.

2. _______________ are expected to have detailed food knowledge, a

good knowledge about the venue generally but less knowledge
about beverages.

3. ________________for information on individual dishes such as

ingredients and cooking styles

4. ________________ such as chefs, cooks, cellar staff, senior F&B

service

5. ________________for details relating to the way things should be

done in the room/property

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 A What I have learned?

Activity 1.1.2 Simple Recall

Directions:

Provide what is being asked. Write your answers in your activity

notebook.

1. What is Product Knowledge?

2. What are the two information sources? Explain each?

D What is in?

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 Lesson Information 1.2
Types of Menus
The menu is the virtual centerpiece of any food business. It is
not just a list or a selection of food and beverage items for sale,
but the reason why the establishment exists. The menu defines
the décor, service style, uniform and the required cooking skills
of a food establishment. From this, customers can have a clear
idea on the culinary expertise of chefs.
The simplest hand-held menus are printed on a single sheet of
paper. In some cafeteria-style restaurants and chain
restaurants, this piece of paper may double as a disposable
placemat. Some menus are presented on a board either one-
faced, back-to-back or in multi-pages with images of food or
beverage items. Quick service restaurants present their menus
just above their counters for easy reading and access to
customers.
Sequence of Courses
Menus are presented so that various food courses would appear
in an order on how they would be served. The basic framework
are five courses.
1. Appetisers
These are items which enhance or stimulate appetite.
Appetisers are menu items offered for guests to eat prior to their main
course.
They may include:
 Hors d’oeuvres
 Canapés

 Antipasto
 Tapas
 Finger foods

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  Sandwiches
You need to know what ingredients are used, what things taste and
look like, what they cost, how long they will take to prepare and
cooking styles.
2. Soups
A traditional course on many menus, soups provide low food cost
items for many premises.
Soups may be classic or contemporary, may be served hot or cold and
can reflect ethnic flavours from many countries.
Options include:
 Clear soups  Broths  Purées  Cream soups  Bisques.
3. Meat, poultry, fish and seafood – entrées and main courses
Meat, poultry, fish and seafood are common raw materials for all
courses (except desserts) including entrées and main courses.
As staple ingredients meat, poultry, fish and seafood can be the
stand-alone ingredient for a dish (such as steak, fillets of fish, or
lobster) or they can be ingredients in other menu items such as
sauces and wet dishes.
Meat includes:  Beef  Lamb  Veal  Goat  Pork.
Cuts and options vary between the meat items but can include:
 Steaks Chops and/or cutlets  Mince  Joints for roasting
You need to know the cuts being used, whether things are fresh or
frozen, the type of product being used as well as what things taste
and look like, what they cost, how long they will take to prepare and
cooking styles.
You also need to know the answer to the question “Is it tender?”
Poultry includes whole birds or cuts and includes:

 Chicken  Turkey  Squab  Pheasant  Duck  Goose

You need to know the cuts being used, whether things are fresh or
frozen, the type of product being used as well as what things taste and
look like, what they cost, how long they will take to prepare and cooking
styles.

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Options include whole birds, legs, wings and breast.
Fish may be fresh, frozen or preserved and can be obtained from the sea
of from freshwater.
Fish can include:
 Flat fish and round fish
 Whole fish and fillets
 Whitefish
 Oily fish.
Seafood includes:
 Shellfish (also known as ‘crustaceans’) – generic term for seafood from a
fish with a shell (such as crayfish, crabs, lobster, prawn, shrimp)
 Mollusks – octopus, cuttlefish, squid, clams, whelks, winkles, mussels,
scallops, cockles, oysters. You need to know the type of fish or seafood
being used, whether things are fresh or frozen (a very common question
in relation to fish and seafood) as well as what things taste and look like,
what they cost, how long they will take to prepare and cooking styles
4. Desserts
Desserts are served after the main course and also known as ‘sweets.
In some properties a separate menu is used for desserts.
They can be either hot or cold – many are served with sauces - and
include:
 Puddings  Pies, tarts and flans  Fritters – Banana fritters, or
pineapple fritters  Custards and creams  Prepared fruit – fruit which
has been peeled and cut ready for eating  Charlottes – such as Apple
Charlotte  Bavarois and mousse  Soufflé  Sabayon  Meringues 
Crepes and omelettes  Sorbets  Ice cream  Bombes  Parfaits.

Types of Menus
A menu is a list of all food and drinks that is offered in food
establishment e. g. restaurant, café bar.
1. A la carte Menu- It is menu of items ordered and priced separately.
The literal meaning of the French word a la carte is “from the card”.
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 Usually, the food is prepared or cooked only at the time the item is
ordered.

2. Table d’hote- It is a menu which offers limited usually 3 or 4 items in

each course. The guest pays the price for the whole meal. This type of
menu is usually offered by restaurants for some special occasions like
Mothers and Father’s Day, Valentine’s Day, Christmas, etc.

Difference between A La Carte and Table D’ Hote

A'la Carte
• Food is kept in a semi- prepared form and takes time to serve
• Food is kept in fully prepared form and can be served
immediately.
• There is a vast choice.
• Silver is laid according to the dishes.
Table d’hôtel
• Food is kept in a semi- prepared form and takes time to serve
• The menu collectively priced the customer has to pay for the full
menu whether he consumes a certain dish or not.
• There is limited choice.
• Silver for the hole menu is laid in advance as the menu is known in
advance
Other Types of Menu
Static Menu – is the most common type of menu or pre-determined
menu that does not change every day.
Du Jour Menu or Daily Menu – Do jour translate to of the day, as in
soup du jour or soup of the day.
Cycle Menu – is a set of dishes or menu items that is different for each
day
during a cycle and repeats

Breakfast Menu – is fairly standardized. Most restaurants will offer a

choice of juices, cereal, eggs, breakfast meats like bacon, sausage or
ham waffles or pancakes with maple syrup.
Dinner Menu – is more elaborate as guests have more time and leisure
for eating.

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California Menu – Features items that are traditionally available for
breakfast, lunch, and dinner offered though out the day.
Children’s Menu – typically has burgers, fried chicken, hotdogs,
sandwiches, French fries, noodles or ice cream.
Dessert Menu – is offered by the restaurants that have good patisserie
Tourist Menu- is posted on the board outside a restaurant, usually
with an attractive headline price, primarily designed to attract tourist.
The beverages may include the following:
Alcoholic and Non-Alcoholic Beverage
Alcoholic Beverage - is drink that contains ethanol, a type of alcohol
produced by fermentation of grains, fruits or other source of sugar.
Example: distilled drinks – beer. Wine and cider
Non- Alcoholic Beverage – An alcohol free or non- alcoholic drinks also
known as temperance drink
Example Apple Juice, Smoothies, elder flower and mint sparkle

Food Items used as accompaniments

Accompaniment are offered to enhance the taste the flavor of the
main
dish or to counteract its richness, this will be introducing during the
serving of food.

E What I can do?

Self -Check 1.2 .2 Enumeration

Directions:

Provide what is asked by the given statement and/or questions.

Write your answers in your activity notebook.

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 1. List down the Types of Menus
2. Enumerate the Sequence of Courses

What I have learned?

Activity 1.2 .3 Performance Task

A The newly hired may ask to memorize the said menu and ask to the
kitchen department what and how it does prepare from the following
sequence. Make a compilation of 10 menus of the dishes offered in the
restaurant.

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1. Pronunciation
2. Ingredients of each menu
3. Sauces and accompaniments appropriate for certain dish
4. Description of each dish
5. Food allergens

D What is in?

Lesson Information 1.3

Understanding the Customer
Dietary Awareness/Cultural Needs

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 Of all the components in a diet, food is the most complex issue.
This is an extraordinary age of abundance of food choices for
people living in various societies. The growing, hunting, gathering
and obtaining of food are not tasks that most people, with the
exception of farmers and backyard gardener, experience anymore.
Instead, our food appears on the shelves of nearby supermarkets,
takeout shops, and restaurants. The variety of foods displayed and
accessible is outstanding at times, with a stream of temptations
created by clever advertising and packaging, enticing smells and
the guarantees of fast, reliable and efficient service and quality.
Food awareness can be very confusing. We are confronted with
complex choices and sometimes bombarded with conflicting
information, while being enticed by temptation and put off by
alarming health studies.

Reflecting on Current Eating Habits

The way to begin fostering food awareness is to look closely at how
and what you are eating now. It may be that, with a few slight
modifications, your diet and habits are completely in line with a healthy
life.
Style of Eating
Style of eating is particularly important. We can be eating the most
nutritional food, but if we are rushing while eating and not chewing
properly, it becomes difficult for the body to digest. Overloading the
stomach when feeling anxious about upcoming events and anticipating
more to come when we have not even finished what is on our plate, result
in poor digestion and the release of detrimental neurochemicals.

Developing a Healthy Diet

The best diet is the one that is enjoyable to you, allows you to feel
good both mentally and physically, leaves you with plenty of energy, is
not an ordeal to prepare and does not harm the planet, which we all
depend on for our survival.

Basic Dietary Guidelines

1. Increase fruit, vegetables, and grains in your diet, thus increasing

fiber consumption.
2. Keep fat below 30 percent of total calorie intake and saturated fats
below 10 percent of calorie intake- the lower, the better.

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 3. Too much protein is not beneficial and need not exceed 15 percent
of total calories
4. Increase unrefined carbohydrates to more than 50 percent of total
calories.
5. Whenever possible, consume fresh foods.
6. Decrease significantly foods that have additives or are preserved or
refined (e.g. salt and sugar)
7. Significantly reduce caffeine, alcohol and chocolate
8. If you have a choice, choose certified organic or biodynamic
produce.
9. Be aware of your energy expenditure (e.g. Is your work sedentary or
physically active?) and keep food intake levels in balance. Do not
overeat.
10. Avoid crash or fad diets.
11. Drinking fluids, from six to eight glasses of water a day.
12. Encourage diversity in your fruit, vegetables, juices, nuts,
grains and seeds to fulfill vitamin and mineral needs.
13. Enjoy your food while eating it, no matter what it is. Your
attitude toward it is very important for your own physical, mental,
emotional and spiritual well-being. Do not feel guilty about the
occasional indulgence. Food should be fun!

Food Culture and Religion

Food is an important part of religious observance and spiritual

ritual for many faiths including Christianity, Judaism, Islam, Hinduism,
and Buddhism. The role of food in cultural practices and religious beliefs
is complex and varies among individuals and communities.

Understanding the role of food in cultural and religious practice is

an important part of showing respect and responding to the needs of
people from a range of religious communities. However, it is important to
avoid assumptions about a person’s culture and beliefs.

1. Christianity

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 The various faiths of Christianity include Roman Catholic,
Orthodox and Protestant. The regulations governing food and drink
differ from one to the next, including some faiths that don’t advocate
any restrictions.

2. Judaism
Judaism can be Liberal or Orthodox, depending on how strictly
people follow the Jewish laws. Kashrut refers to the laws pertaining to
the food in the Jewish religion. Kosher means that a food is fit or
permitted. Food such as pork and shellfish are strictly forbidden.

3. Islam
Moderation in all things (including eating and dietary habits) is
central to the Muslim way of life. When done according to the way of
Allah, daily acts like eating are considered a form of worship. In Islam,
the concept of Halal- meaning lawful or permitted- is applied to all
areas of a person’s life and includes regulations surrounding food. All
foods are allowed (Halal) except for those that are considered harmful.
Prohibited foods (and other aspects of life) are called Haram.

4. Hinduism
Hindus believe in the interdependence of life. People who practice
the Hindu religion don’t eat meat from animals or any food that has
involved the taking of life. They also avoid foods that may have caused
pain to animals during manufacture. Karma is believed to be spiritual
load we accumulate or relieve ourselves of during our lifetime.

5. Buddhism
The dietary rules of Buddhism, which is more of a life philosophy
than a religious doctrine, depend on which branch of Buddhism is
practiced and in what country.

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 E What I can do?

Activity 1.3.3 Multiple Choice

Directions: Select the letter corresponding to the correct answer.
1. In Islam, halal means

a. Holy and Protected

b. Sweet and Delicious
c. Lawful and Permitted
d. None of the Above

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2. The best diet is the one that is enjoyable to you, allows you to feel
good both mentally and physically and leaves you with plenty of
energy.

a. Agree
b. Disagree
c. Maybe
d. None of the Above

3. More of a life philosophy than a religious doctrine

a. Hinduism
b. Buddhism
c. Christianity
d. Judaism

4. Believe in the interdependence of life. People who practice this religion

don’t eat meat from animals or any food that has involved the taking
of life.

a. Judaism
b. Hinduism
c. Christianity
d. Buddhism

5. Is believed to be spiritual load we accumulate or relieve ourselves of

during our lifetime.
a. Islam
b. Church
c. Christianity
d. karma

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 A What I have learned?

Self -Check 1.3.2 Enumeration

Directions:

Provide what is asked. Write your answers in your activity

notebook.
1. What are the Basic Dietary Guidelines in Healthy Diet?
2. What is the food culture of the following religion?
a. Christianity
b. Judaism
c. Islam
d. Hinduism
e. Buddhism

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 D What is in?

Lesson Information 1.4

Food Allergens
What You need to know
1. Food that are labeled

Package products that contain one of the top eight allergens with
its expiration dates and other nutritious facts of a food or drinks
being sold in the market. Domestic or imported packaged food is
required to have a label.

2. Allergy information is included on the label

The type of allergy that the product contains as well as any

ingredients that contains a protein from the eight major food
allergens. The labels also include any allergens found in flavorings,
colorings or other additives.

3. Food that aren’t labeled

Fresh produce eggs, fresh meat and certain highly refined oils don’t
require listing on labels. In some cases, these kinds of food need to
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 be labeled especially if it is to be sold in malls, groceries and
supermarkets.

D What is in?

Lesson Information 2.1

Suggestive Selling Techniques and Procedure

It is act of giving suggestion and ideas to the guest or

customer to add original orders, which on turn leads to increase
sales and have higher satisfaction. The server should be careful not
be become too aggressive but rather, he should be able more
helpful by giving ample time to the guest in deciding what to order.
You might sale due to your reluctance. You can make suggestion
from each section on the menu.

Suggestive Selling Tips

• Get to the table before guest look at the menu Be ready for
some questions asked from the gust or customer, make it sure you
know the standard price

• Do not interrupt the dining guest while they are selecting

food from the menu or ordering something. Food or beverage
when the guest is done with their order. Such an
interruption might create an element of doubt in the guest
mind that you merely suggesting items only to increase the
sales and that you really have no concern for her/ his needs.

• Know when to make suggestions to the guest If the guest is

in undecided the food that they order

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 • Read the customers /guest at the dining table Learn to
read customers body language and adapt our suggestions
accordingly. If one of your customers seems indecisive or hesitant
when ordering, jump in describe your favorite menu items. Take
some action to suggest signature food or beverage.

• Understand the guest needs. Respect needs of the guest

base on her/his beliefs, suggest some type of food.

• Avoid using words describing negatively Try to find words

that could not describe “no” or “do not” how through the thought
that the customer or guest may appreciate the food that present in
the menu.

• Always ware your smile In suggesting food or beverage to

your guest it’s one way to order for what food suggested from the
server.

• Be price -sensitive Base on their budget, Like, if the guest

wants to have food with beverage the order range of Php 300-Php
400 do not suggest over the amount.

• Suggest according to the season and ambiance or location

of the restaurant

Suggestive selling price moreover, suggestions contribute to

the guests, satisfaction, particularly when their sincere desires to
really help the guest in the first place.

1. Waitstaff Training- Having server who are properly trained can

be the restaurants best sales tool because they are
knowledgeable enough on what product they should suggest
complement to the meal. Setting Up a short briefing before
starting the shift is a exercise because staff will be inform of
what product they should push or suggest.

2. Entice Rather Than Sell- Suggesting using soft-sell technique is

more effective because it uses descripted language while
explaining the dish that can entice the customer.

3. Read the Customer- Having a special skill on reading or

understanding customers through their body language is a
great edge because in that way, you can immediately think what
to suggest.

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 4. Make Assumptions- Once you suggest to customers have what
we call “alpha buyer”. It is the person who is in charge in
ordering process. Try to determine who that is and do upselling.

5. Suggest High Profit Items- Suggesting food that is expensive is

not necessary the one that brings high profit to the
establishment. Try to know those products that are profit
drivers and focus when to suggest that product to the customer.
Brief your staff which items are needed to push and what meal
so that there is no uncertainty.

E What I can do?

Self -Check 2.1.1 Enumeration

Directions:

Provide what is asked by the following questions and/or statements.

Write your answers in your activity notebook.
1. Give at least 3 examples of Suggestive Selling Tips.
Explain each.

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D What is in?

Lesson Information 2.2

Basic Principles of Successful Food and Wine Pairing

Rule 1: Acid Needs Acid
High acid level food is a perfect match for a high acid wine.
Serving high acid wine will bring out the citrus of the food. If you
are a red wine person, pair it with an acidic pork or chicken.
Choose high acid, low tannin for a nice red wine, white meat
pairing. Acidic wine increases the taste of the acid in the dish.
Rule 2: Tannis Need Fat
Tannis is the astringent component of red wine that give it
structure. It is the bitter taste or the pucker feeling in back of your
throat. It needs fat for balance. The fat softens the tannin and
bring a smoother feel.
Rule 3 : Fish Goes With Acid, not with Tannis
We always hear the rule “White Wine for White Meat and Red
Wine for Red Meat. The reason is not based on its color, it is
because of the acid and tannis. Upon serving fish, thick of a wine
as you would squeeze a lemon on top (high acid wine ) rather than
sprinkle of cheese ( tannin heavy red and wine )
Rule 4: Pair Wine with Dominant Flavor, Not Necessarily the Meat.
It does not mean that if you have pork in the plate the flavor
will stick around. If the sauce on the plate is a dominant flavor,
pair a wine to that instead of another meal.

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 Rule 5 : Heat Needs Sugar
Serving spicy food with a high alcohol wine will set your
guest on fire because combination of two elements will produce
a catastrophe when mixed. Alcohol accentuates the heat. For example, if
you cooked a dish that has more mellow that you have intended, pair it
with high tannin, high wines to crank up the heat. But if you want to
stick with sweeter taste, choose low alcohol wine. But even if you don’t
want sweeter wines you will be surprised at how sugars altered with
introduction of the heat.
Rule 6 : Sweets Needs Sweeter
If you want wine to be sweeter that the dessert. Even if you
are not drawn to the sweeter wines, take a sip of a rich, sweet port
before, and after a bit of a dense fudgy cake completely transforms the
flavors of both elements.
it is very impressive to offer the pairing of food and beverage; like
sandwich and potato chips, fried chicken and fries with white
pasta. Sweets with dark coffee.

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 E What I can do?

Self -Check 2.2.1 Performance Task

Directions:

Suggestive Selling Role play the correct ways of undertaking

suggestive selling

Situation You are very efficient receptionist of KirtLanze

restaurant. Your friend Maria who selling of food to the customers.
is assigned as the waitress in the restaurant asked you to replace
her in doing task the next morning because she has to attend to
her mother who is sick. You know that one of the tasks of a
waitress is to make suggestive selling of food to the customer. How
are you going to do it effectively?

Criteria Very Good 1% Good 2% Poor 3%

Information about
the food item
provided
Items on special or
promos are offered
to assist guest with
food and beverage
selection
Name specific
menu items
suggested to guest
Description words
are used while
explaining the
dishes to make it
more tempting and
appetizing dishes to
make it more
tempting and
appetizing
Performance of the learner will be rated using the rubric.

38
Activity 2.2.2 True or False
Directions:
True or False: Write T if the statement is correct and F if the
statement is in correct. Write your answer on your test notebook.

1. Suggest food or beverage when the guest finishes eating the

main course

2. You can make suggestions from each section on the menu.

3. Use appropriate words to describe the food such as, freshly

prepared, delicately seasoned, soft and juicy, mouthwatering.
Favorable, and / or spicy

4. Avoid using negative words such as do not and cannot

5. Be price-sensitive

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 D What is in?

Lesson Information 3.1

Up-Selling Food and Beverage

Up- Selling is suggesting to a guest either a larger size or

adding on of an item that they did not ask for but would complement
their selections nicely. Some refer to this as Suggestive Selling.

A guest looks up to you as the expert on your operations.

You should be well versed in all areas of the menu including ingredients
and complementing offerings. By knowing this information, you can
provide your guests with a well- rounded experience that exceeds initial
expectations. By being knowledgeable, you will make a lasting impression
on your guests which may lead to future repeat business.

By suggesting larger sizes, you will add revenue for your

establishment without spending any extra time or money.

By adding a piece of cheesecake or glass of wine, the guest

has a better experience and you add more revenue and bottom-line
profits.

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E What I can do?

Self -Check 3.1.1 Enumeration

Discussion Activity:

Identify the techniques in up-selling food and beverage?

41
 A What I have learned?

Post -test

Instructions

Read and analyze each statement carefully. Choose the letter that is
best fitted in each statement. Write your answer/s in your notebook.

1. Which of the menu will serve after appetizer?

a. Dishes c. main course

b. Soup d. salad

2. The first sequence in menu book would be__.

a. Soup c. dessert
b. appetizer d. beverage

3. One of the beverages that we consider is water, what is the other

example of beverage that serve in a restaurant?
a. wine c. spirits
b. soft drinks d. beer

4. What do the food server or waiter gives to the guest to what they
want to order?
a. flash cards c. menu book
b. tarpaulin d. advertisement

5. What do we consider when we say dessert?

a. something sweet c. not sweet
b. very sweet d. dark sweets

6. Which of the following will be explain to the customer in upselling

an appetizer?
a. its ingredients and preparation

42
 b. the method of cooking
c. its taste
d. its color

7. This preparation refer in meat products dishes and it serve after

soup.
a. main course
b. side dish
c. appetizer
d. none of the above

8. This type of menu will be the best from some other set-up on the
plate.
a. Ala Carte
b. French set-up
c. American set-up
d. Buffet set-up

9. This type of sauce consist of red color and mix with sour flavor.
a. ketchup in vinegar
b. lemon
c. lime
d. balsamic vinegar

10. What will be the server do if the food is unfamiliar to the customer.
a. ignores the customer since you don’t like to talk
b. introduces to the customer from the preparation and the price
c. smile to the customer and leave
d. menu is the best guide

43
 REFERENCES
Cornell, Daryl Ace A. (2017). Food and Beverage Service Procedures,
Mindshapers Co., Inc. Rm. 108 Intramuros Corporate Plaza Building
Recoletos Street, Intramuros Manila

Roldan, Amelia S. (2003). Food Service and Bartending, AR Skills

Development & Management Service, Paranaque, Philippines

Carino, Celia E., Aldave, Christi Blandina M., De Ocampo, Joseph B.,
Pascual Marilou P., Banzuelo, Loida R., (2012) Food and Beverage
Service Procedures, Mutya Publishing House, INC, 105 Engineering
Road, Araneta University Village, Potrero, Malabon City

Writer
BERNARD PAUL L. CAPISTRANO
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 Master Teacher I
Senior High School – TVL-HE

Angono National High School

Angono, Rizal

Division Rizal

Bachelor of Technology major in Hotel and Restaurant Management

(BTHRM)
University of Rizal System
Morong, Rizal

Master of Arts in Industrial Education in

Hotel and Restaurant Management
(MAIE-HRM)
Eulogio ‘Amang’ Rodrigues Institute of
Science and Technology - Manila

Training Methodology I

Cookery NCII

Bartending NCII
Food and Beverage Services NCII

Bread and Pastry Production NCII

Hilot Wwellness NC II
Events Management NC III
Commercial Cooking NC IV
TESDA Accredited Comnpetency Assessor for
Cookery NCII
Bread and Pastry Production NCI

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