LEARNING MODULE 7 FOOD AND BEVERAGE SERVICES 12 Page 1 of 2 Pages

Saint Louis College

City of San Fernando, La Union
Basic Education Schools
High School
(PAASCU Level II Re-accredited)

Performance Task

GRASPS
You are working in a fine-dining restaurant. Every month, your menu is changing depending on the
climate, what's available based from the prepared menu by the chef. You are assigned to be the service attendant
for Mr. O, a regular guest in your restaurant. From his previous visits, you’ve learned that his favorite dish is
seafood. As a server, you must be knowledgeable in understanding the needs of your guest and you must perform
taking guest order, suggestive selling, and assisting your guest. Your performance will be evaluated using the
standards.

Excellent Good Poor

5 3 1
Table set-up Table setting is correct with Table setting is not correct and Table setting is not correct
(Russian Service) complete table appointments lacking of table appointments and incomplete table
appointments
Table decoration is appropriate Table decoration is appropriate.
and appealing. No table decoration.
Table napkin is correct but did
Table napkin is correct and placed not place in water goblet. Table napkin is incorrect and
in water goblet. did not place in water goblet.

Service Present the menu card correctly
and politely.
Politely ask the guest’s food
restriction or food allergy.
Presents the menu card politely Presents the menu card
Ask the guest if he/she has food Did not ask the guest if
restriction or food allergy he/she has food restriction or
food allergy

Somehow follow the march of Did not follow the march of

Follow the march of menu menu and take guest’s order menu and
correctly and take guest’s order take guest’s order
politely.

Perform suggestive selling and
upselling three to thrice or more
Fill up the order form correctly
and accurately, repeat the guest’s
order, and take the menu card
politely
Inform politely the accountant,
bartender, and chef the guest’s
order
Adjust the table appointments
according to the guest’s order
correctly and accurately
Good Ensure a high standard of
Housekeeping cleanliness and hygiene in all
areas
Create a pleasant and classy
ambiance.
Traits and Skills of The attendant shows the following
Attendant traits of a good attendant: pleasant
personality, personal hygiene,
good memory, honesty, right
attitude, and courteous.
Perform suggestive selling and
upselling once or twice
Fill up the order form correctly
and accurately, repeat the guest’s
order, and take the menu card
Inform the accountant, bartender,
and chef the guest’s order
Adjust the table appointments
according to the guest’s order
correctly and accurately
Clean in all areas but lacking in
care and comfort of the guests.
Does a satisfactory job in
demonstrating the fundamentals
of customer service
Did not perform suggestive
selling and upselling
Fill up the order form
correctly and accurately but
did not repeat the guest’s
order, and forgot to take the
menu card
Did not inform the
accountant, bartender, and
chef the guest’s order
Did not adjust the table
appointments according to
the guest’s order
Does not practice sanitation
standards.
Poor job in demonstrating
the fundamentals of customer
service

The attendant wears decent

clothing from top to bottom. The attendant wears decent top The attendant wears casual
clothing but casual bottom. clothing and footwear

Property and exclusive use of SAINT LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting and/or uploading of any part of this document and of any form and any means without the prior official written permission of SLC-SFLU, is strictly
PROHIBITED and is subjected to any forms of consequences.
LEARNING MODULE 7 FOOD AND BEVERAGE SERVICES 12 Page 2 of 2 Pages
Promptness Submitted on time Submitted one (1) day after the Submitted two (2) days after
deadline the deadline

INSRUCTIONS:
1. Make a restaurant set-up in your house. Preferably in your backyard or any place wherein
you can set up tables and chairs.
2. Invite your family members to serve as your guest, accountant, bartender, and chef.
3. Perform the following:

A. Table Set-up
1. Russian Table Set-up
2. Centerpiece
3. Napkin Folding – Double candle
4. Table ware
* Make sure to follow the distances:
Table appointments away from the edge of the table – 1 inch
Table appointments – ½ inch apart

B. Service
1.Taking guest order
2.Follow the sequence of meal (appetizer, soup, salad, main course, beverage, dessert
3.Perform suggestive selling and upselling
4.Fill up order slip
5.Adjusting of Table Appointments

C. Good Housekeeping
1. The environment looks like simple restaurant; clean and organized.
2. The materials needed by an attendant is complete and used correctly.

D. Traits and skills of attendant

1. Wear white shirt and black pants or wear decent attire
4. Record your performance through video clip presentation. See to it that your face is seen in the video while
doing your PT.

Note:
-There will be no point in the promptness if submitted more than three (3) days after the deadline.
-Save your file in your flash drive. Rename your file to FBS Module 7 Performance Task- Last Name, Given Name, MI.
Example: FBS Module 7 Performance Task- Mahinay, Angela May B.
- Please submit your rubric together with your answer sheet.

COMMENTS/FEEDBACK:
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Property and exclusive use of SAINT LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting and/or uploading of any part of this document and of any form and any means without the prior official written permission of SLC-SFLU, is strictly
PROHIBITED and is subjected to any forms of consequences.