Senior High School

Technical-Vocational
Livelihood
Home Economics
Food and Beverage Services
Quarter 2 – Module 3
Take Food and Beverage Orders
 COPYRIGHT 2021

Section 9 of the Presidential Decree No. 49 provides:

“No copy shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit.”

The original version of this material has been developed in the Schools Division of Surigao del
Norte through the Learning Resource Management and Development Section of the Curriculum
Implementation Division. This material can be reproduced for educational purposes; modified for the
purpose of translation into another language; and creating of an edited version and enhancement of
work are permitted, provided all original work of the author and illustrator must be acknowledged and
the copyright must be attributed. No work may be derived from any part of this material for commercial
purposes and profit.
This material has been approved and published for online distribution through the Learning
Resource Management and Development System (LRMDS) Portal (http://lrmds.deped.gov.ph) and
Division Network Academy (https://netacad.depedsdn.com).

Development Team of the Module

Writer: Jorge T. Cabalan, Jr.

Editor: Leonila J. Floria
Reviewers: Grace E. Relliquete, Juliet A. Tan,
Maria Linda D. Enario, Ruby V. Domiquel,
Wendelyn P. Cortina, Jennifer C. Lejesta
Illustrators: Danilo L. Galve, Stephen B. Gorgonio
Layout Artists: Ivan Paul V. Damalerio, Alberto S. Elcullada, Jr., Matt Steven Gabutero,
Stephany Bryan D. Itao
Management Team: Ma. Teresa M. Real
Laila F. Danaque
Dominico P. Larong, Jr.
Gemma C. Pullos
Manuel L. Limjoco, Jr.

Printed in the Philippines by

Department of Education – Schools Division of Surigao del Norte

Office Address: Peñaranda St., Surigao City

Tel. No.: (086) 826-8216
E-mail Address: surigao.delnorte@deped.gov.ph
 Senior High School

Technical-Vocational
Livelihood
Home Economics
Food and Beverage Services
Quarter 2 – Module 3
Take Food and Beverage Orders

ii
Introductory Message
For the facilitator:

Welcome to Technical-Vocational Livelihood 12 Self-Learning Module on Take

Food and Beverage Orders!
This module was collaboratively designed, developed, and reviewed by
educators both from public and private institutions to assist you, the teacher, or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners in guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st-century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

For the learner:

Welcome to Technical-Vocational Livelihood 12 Self-Learning Module on Take
Food and Beverage Orders!
This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be enabled
to process the contents of the learning resource while being an active learner.

ii
CONTENT STANDARD
The learners demonstrate an understanding of concepts and principles in
welcoming guests and taking food and beverage orders

PERFORMANCE STANDARD
The learners:
1. Demonstrate knowledge and skills in food and beverage services related
to taking food and beverage orders.
2. Practice skills in responding to customers’ needs in terms of taking down
correct menus, and special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that
are within the bounds of the service guidelines of the establishment.

LEARNING COMPETENCIES
LO 3. TAKE FOOD AND BEVERAGE ORDERS
(TVL_HEFBS9-12GOIIe-f-3)
3.1 Present menu to customers, take orders completely, and take note of
the special requests.
3.2 Repeat back orders to the guests to confirm items.
3.3 Provide and adjust tableware and cutlery appropriate for the menu
choices in accordance with established procedures.

LEARNING OBJECTIVES
Cognitive
• Identify the different types of menu according to enterprise availability,
• Differentiate à la carte menu from table d’hôte menu,
Affective
• Follow the steps or standard procedure in taking food orders,
• Share your insights about the important role of an FBSA/Waiter working
in a restaurant, and
Psychomotor
• Create a sample menu

1
INTRODUCTION
This module was designed to provide varied and relevant activities for guided
and independent learning at your own pace and time. You will enable to process the
content of the learning resource while being an active learner.

This module is specifically created to give emphasis on the general rules in

laying covers and table set-up, since table set-up affects the enjoyment of the meal
which can even affect how well digest our food.

PRE-TEST

Directions: Read the following statements carefully. Choose the correct answer and
write the letter in the space provided before the number.

_____ 1. Which of the following is the type of menu that offers a complete meal with a
fixed price?
A. A La Carte C. Du Jour Menu
B. Cycle Menu D. Table d’ Hote

_____ 2. The term “Table D’ Hote” is a French phrase and may also be called Prix
Fixe. Table D’ Hote literally means?
A. Host’s Table C. Customer’s Table
B. Waiter’s Table D. Gentlemen’s Table

_____ 3. What type of menu that changes daily and is focused on seasonal
ingredients?
A. Cycle Menu C. Do Jour Menu
B. Dinner Menu D. Tourist Menu

_____ 4. The Duplicate docket system is often used in small, informal restaurants and
it should contain the following information, EXCEPT:
A. Table number
B. Customer’s code number
C. Serial number of docket pad
D. Waiter’s code number identification

_____ 5. What will you say to the customers or guests when they are ready to order?
A. What is your order sir?
B. Are you ready to order sir?
C. Do you want to order now sir?
D. May I take your order now sir?

2
_____ 6. Which of the following is the list of all the food and drinks being presented
to the guests for their choice?
A. Electronic tablet order C. Order slip
B. Menu D. POS

_____ 7. The following are important things you need to have with you as a
FBSA/Waiter, EXCEPT:
A. Ballpen C. Pencil
B. Order slip D. Serving tray

_____ 8. Which of the following type of docket system that is called a traditional
manual system and is often used in medium and large-sized hotels and
restaurants?
A. Computerized systems
B. Duplicate docket system
C. Triplicate docket system
D. Electronic billing machine

_____ 9. What is the first step should you do in taking food orders of your customer?
A. Present the menu
B. Take the food order
C. Take efforts to sell a complete meal
D. Approach the table and stand at the right side of the host.

_____ 10. Which of the following should a FBSA/Waiter avoid when taking food
orders?
A. Ask when beverage is to be served.
B. Record when beverage is to be served.
C. Always trust your memory with the orders.
D. Always have a sharp pencil or pen and order forms/slips/pads ready.

_____ 11. When preparing a triplicate docket system form, which of the following is
not included?
A. Date
B. Table number
C. Waiter’s signature
D. Waiter’s code identification number

_____ 12. What kind of food will you offer to a customer who is in a hurry to take his
or her lunch because of a very important appointment to attend after a very
short break?
A. Ready to cook food C. Specialty for the day
B. Ready to serve food D. Highly profitable food

3
_____ 13. The following are important things to remember when presenting a menu,
EXCEPT:
A. Menu should be presented right side-up.
B. Present the menu during the arrival of the guest.
C. Make sure menus are clean, presentable, and correct.
D. Present the menu with the right hand while standing on the right side
of the guest.

_____ 14. Which of the following is the correct way of presenting the menu to the
guest?
A. Present the menu in front of the guests.
B. Present the menu to the guest’s left side.
C. Present the menu to the guest’s right side.
D. Present the menu at the back of the guests.

_____ 15. Which of the following is not a proper way of taking guest’s orders?
A. Repeat the orders of the guests.
B. Ask the customer if he is ready to order.
C. Take the order beginning with the ladies, then the host, lastly, the
gentlemen.
D. Write down the order in triplicate copies; one copy goes to the
kitchen, one for the waiter, and one for the cashier.

REVIEW DRILL!

The previous module discussed about the preparation of service stations and
equipment which emphasis on the stocks supplies necessary for the service, cleaning
tableware and dining equipment, filling water pitchers and ice buckets, refill
condiments and sauce bottles, promote special tent cards and apply food hygiene
and occupational health and safety measures.

To determine if you have understood the previous lesson, take time to answer
the following questions.
• Give at least three factors to consider when seating guests.
1. _____________________________________________________________
2. _____________________________________________________________
3. _____________________________________________________________

4
PRESENTATION OF THE MODULE

Take Food and Beverage Orders

Quality of service is one of the reasons customers choose to dine at one

restaurant over another. The goal of restaurant employees is to enhance the dining
experience for customers. Therefore, when a waiter welcomes customers to an
upscale restaurant, he/she has an opportunity to make the restaurant’s first
impression, whether it is a regular customer or a new one who is dining at the
restaurant for the first time. The way a waiter greets the restaurant’s customer can
result in gaining another regular customer.

ACTIVITY

The truth of the Matter!

Directions: Read the statements carefully then write your answer in the space
provided before the number. Write True if the statement is correct and False if it is
incorrect. Give justifications if your answer is false.

_______ 1) Upon presentation of the menu, request your guests to order, to ensure
they will be served right away.

_______ 2) Jot down on your order pad all the orders of your guests, including
additional details to ensure you do not forget any information.

_______ 3) Start taking the order of the ladies, then the other guests present at the
table.

_______ 4) Repeating the guest’s orders ensures the kitchen staff will not make any
mistake in preparing the various food orders.

_______ 5) After the guests have given their orders, it is polite to ask if they would like
to order more.

5
ANALYSIS

Picture Analysis

Directions: Presented below are the two different types of menu, analyze each picture
and write your observations and insights on the space provided. Your answer shall be
evaluated using the rubrics below.

Picture #1. A La Carte Menu

____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________

Picture #2. Table D’ Hote Menu

____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________

CRITERIA 4 3 2 1 Score
Exceptionally Generally clear, Lacks clarity, Unclear,
Clear clear, easy to able to understand difficult to understand impossible to
understand understand
Concise The explanation The explanation The explanation The explanation
presented and presented and the presented and presented and
methods used methods used are methods used are methods used are
are advanced. appropriate. somewhat simple. inadequate.
Compreh A thorough and Substantial Partial or Confusion or
ensive comprehensive explanation incomplete serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant
TOTAL

6
ABSTRACTION

In a standard restaurant before orders can be taken the dining guests need to
know what food and beverage items are provided. Hence, a menu must be presented
to the guest before taking orders.

Type of Menu

A menu is a list of all food and drinks that is offered in a food establishment
(e.g., restaurant, café, bar)
In a restaurant, there are two different types of menu, which are differentiated
by the way they are served and priced. A menu may be an a la carte or table d’hote.

A La Carte menu is a multiple choice, which shows portioned dishes, and each
dish is priced separately. It allows the guest to choose dishes whose prices are within
his/her budget.

In the a la carte menu, all items are cooked to order including the sauces that
are made with wine, cream, or mustard. Cooking time may also vary depending on the
chosen dish of the guest and it is necessary to inform the guests about the time
preparation might take.

“Host’s Table” is a meaning of a French phrase Table D’Hote. It offers one or

more variants of each dish or fixed prices. Such menu may also be called PRIXED
FIXE (fixed priced). It usually includes three or five course meals available at a fixed
price. It is also referred to as fixed menu. Because the menu is set, the cutlery on the
table may already be set for all of the courses; the first course cutlery on the outside,
working towards the plate as the courses progress.

Tabe D’hote menus should be well-planned and balanced. If the guest is not
given a chance to plan his meal, the meal should be interesting, without any similarity
in the color and taste of the courses as well as being palatable, delicious, and well-
presented.

This menu can be expensive, but it also offers a variety of food choices. Mostly
found at chef-driven, fine-dining restaurants, a table d’hote of prix-fixe menu changes
frequently and usually focuses on seasonal ingredients. Table D’Hote is sometimes
listed as the “chef’s tasting menu” or “Degustation” menu, this type of menu is
described as “showcasing the chef’s flair for combining flavors and textures.”

7
Difference between À La Carte and Table D’hôte

À La Carte Table D’hôte

The food takes time to serve for it is kept Food can be served immediately for the
in a semi-prepared form. reason that the food is kept in fully
prepared.
Food items in this type of menu are The menu is collectively priced and the
individually served, and guests pay for customer have to pay for the full menu
what they order. whether he consumes a certain dish or
not.
There is a vast choice. The menu is There is limited choice. The menu is
elaborate. comparatively small.
Silver is laid according to the dishes Silver is laid in advance considering that
ordered. 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. Fast food restaurants, chains, diners, and delis typically
have static menus, and these menus are usually laminated for easy cleaning and
reuse.
These menus are usually divided into categories of appetizers, salads, and
soups, entrees, and desserts.
Static menu may increase familiarity among guests, dish stability across
different locations, and speedy production.
Disadvantages include finding seasonal ingredients, stale menu items and the
risk of having the customers bored.

Du Jour Menu or Daily Menu – “Du jour” translates to “of the da,” as in “soupe
du jour” or soup of the day. This type of menu changes daily and is focused on
seasonal ingredients, preparing the freshest food possible. Every item on a du jour
menu is special, and while some other restaurants may offer only daily specials. Daily
menu often called as chalkboard menus (because they are sometimes written on one),
du jour menus highlight fresh fish and seasonal vegetables, and center on
preparations in sync with the time of the year. One of the drawbacks to chalkboard
menus is that there is limited supply window for certain ingredients and guests cannot
comeback for the same dish all year.

Cycle Menu is a set of dishes that is different for each day during a cycle and
repeats. These type menus are usually found in school cafeterias, hospitals, and other
institutional facilities. The goal of these kind of menu is to avoid boredom while keeping
the dishes easy to prepare. Cycles of these menu can run from one week to one month
and beyond.

8
 Breakfast Menu is standardized. Most restaurants will offer a choice of juices,
cereals, eggs, breakfast meats like bacon, sausages or ham, waffles, or pancakes
with maffle syrup. With bed and breakfast establishments generally, they serve with a
choice of breads, jam, marmalade, tea, and coffee. Being the first meal, guests are in
a hurry and they want a quick service. For that reason, breakfast buffets are common
in outlets with brisk morning business.

Lunch Menu is composed mostly of light and often informal meals.

Sandwiches, salad, and soups are the most preferred menu of the Businesspersons
due to limited time at lunch breaks. Salad bars have become an important part of the
most luncheon restaurants. A lunch menu must be easy to read and food included
therein must be produced quickly.

Dinner Menu is more elaborate as guests have more time and leisure for
eating. Dinner menu has larger serving portions. As such, people are willing to pay
extra for these meals. Alcohol like drinks is an essential part of dinner menus.

California Menu features items that are traditionally available for breakfast,
lunch, and dinner offered throughout the day.

Children’s Menu typically has burgers, fried chicken, hotdogs, sandwiches,

French fries, noodles, ice cream, and soft drinks. Serving portions are usually smaller
and are often priced lower.

Dessert Menu is offered by restaurants that have good patisserie. They cater
to public with a sweet tooth. Most establishments with this specialty would have
captive confectionaries to give them an edge.

Tourist Menu is posted on the board outside a restaurant, usually with an

attractive headline price, primarily designed to attract tourists. The tourist menu price
can seem a big saving on individual dishes but for a good reason. The portions are
typically smaller. The cuts of meat are often cheaper, and the accompanying fries of
vegetables are less.

Menu Presentation
As soon as the captain waiter or Maître D’ Hotel sees that all the guests are
comfortably seated, he/she should now present the menu.
Important Things to Remember:
• Make sure menus are clean, presentable not damaged) and correct (up to
date)
• Some menus may contain inserts such as the day’s special. Make sure that
all menus have these inserts.

9
 • Never put the menus on the table where the guests have to pick them up.
Instead, offer menus to each guest, whenever possible; first to women in
the party, then to men and finally to the host.
• Present menus with the right hand while standing on the right side of the
guest, maintaining eye contact with each of the guests.
• When handling out the menus, ensure these are positioned the right way,
not upside down.
• When offering the menu to the guest open it on the first page. Hold the menu
at the upper part with your right hand, and when needed, assist with your
left hand the bottom part.
• Present the menu when the guests are already comfortably and properly
seated.
• Menu should be presented right side up. One-piece menu is presented
handed cover face-ups. Book type with multiple sheet menus is presented
on page of first appropriate major course.
• With politeness and a smile in handling the menus to the guests
accompanied with some introductory suggestive selling recommending the
today's special.
• Correction of items or dish in a menu should be in a very neat manner
• In presenting the menu to the guest, FBSA/Waiter can also say, “May I
present to you our menu”.

Be sensible and allow the guests some time to decide on what food and drink
they will order. Guests do not want to be hurried into giving their decision. Thus, the
FBSA/Waiter must leave for a while (3-5 minutes) to allow guests to choose food and
drink from the menu. Act politely and say “Excuse me, Sir/Ma’am, may I present to
you the menu. I will be back for your orders in a short while.
However, if the guests have questions about the menu or need guidance to
make appropriate choices, the FBSA/Waiter may have to stay with the guests to
answer their queries.

Presenting the Menu and Taking Orders

the following are pointers to observe when taking food orders.
• Always have sharp pencil or pen and order forms/slips/pads ready.
• Approach the guest after you have given them the time to look at the menu.
Sometimes guests signal their readiness to order.
• It may not be possible to identify the host/hostess, but if you can, approach
his/her first because he/she may wish to order for his/her guests.
• If he/she does not begin, take the order from the female member to his/her right
and go clockwise. If there are children, begin with them.
• When there is couple, approach the man first if they are ready to order.
• Stand erect to the left of the guest with the order pad supported in the palm of
your hand and ballpen ready.

10
• Never trust your memory with the orders. Always jot them down together with
other instructions.
• Move slightly forward in an attitude of close attention.
• Incorporate suggestive selling techniques throughout the order-taking process.
You could ask the guest by saying, “Would you like to start with a cocktail
Sir/Ma’am?”
• Give attention to orders with special requests. Be sure you understand what
each guest wants. Repeat orders as you write them down to prevent errors and
guest displeasure.
• Pay particular attention on the preparation and variations of accompaniments
with specific reference to “doneness” of steak, fish or meat and condiment,
sauce, dressing, among others.
• Record proper sequence of serving starting with the appetizer, soup, salad,
entrée, main course, dessert, and coffee.
• Record beverage order separately.
• Ask when beverage is to be served.
• It is very important to keep the sequence when you present food. In your
notepad, you have to write down both sequence of the food and the name of
the person who orders it. Generally, it is done by clockwise direction. Take first
the order from host and then start following to his right and give an identification
number to each guest. Another way is to give a number to the person who is
seated near the service door. You should plan some coding method by your
own to easily understand who order which food. As professional server you
should not ask “who ordered xyz” or serve the wrong food to guest.
• Generally, guests will order an appetizer first, then beverages, then main
course, and lastly some dessert items. If the guest orders haphazardly, it is your
duty to serve food according to the sequence.
• Give a guest’s time to enjoy their beverage items. If the glass gets empty, you
can graciously ask him whether he wants replenishment by saying this “Would
you like to replenish/refill your glass, sir?”
• If the guest is in hurry and seeks your assistance, suggest to him some “ready
to serve” food items rather than “cooked to order” items.
• Suggestive selling is a good skill to have for a waiter, but you may want to
identify the guests you apply them to. If your guest is a couple or student, then
it is advisable not to suggest hugely expensive food. You have to keep
increasing your sales but also remember not to lead your guest into an
embarrassing situation. Repeat the food items and guest orders. Ask the client
whether he wants to have anything else or not.
• Be certain to write order in legible manner to save difficulties for everyone.
• Before you place your order to the kitchen, check your station first for other
customers who may want your attention.
• Use appropriate and uniform abbreviations in your restaurant as directed by
house policy.

11
Taking Food Orders
In taking food orders, make sure to follow standard procedure. The following
are the common steps observed in most food serving establishment.

Rationale/Additional
Steps Procedure
Information
1. Approach the Stand beside the guest. Look, a pleasant greeting and warm
table and smile, and greet him or her smile to the guests with an
stand at the by the name and title (if impression of graciousness
right side of known). If not known, address and warm hospitality.
the host. him with sir or ma’am.
2. Present the Present it with the cover facing Menu should be carried to the
menu. the customer if the menu is a table properly as illustrated in
book type (several pages), if the diagram on the next page.
not present it open.
3. Take the food Ask the guests if they are If there is an honoree, take
order ready to order “May I take your his/her order first.
order now?” Start with the
ladies when taking food and
beverage orders, then the
gentlemen, and lastly the host.
4. Write down Write down in an order slip No order will be dispatched
the order. and in triplicate - one copy from the kitchen without an
goes to the kitchen, one for the order slip for control of orders
waiter, and the other for the purposes.
cashier.
5. Take efforts to Make a suggestion of To increase sales, waiters
sell a appetizers, soup, and salad use suggestive selling when
complete that will complement to the taking orders. Make
meal. main dish; offer variety of suggestions that are suited to
items; suggest wines that that the age, taste and needs of
will best complement the the customers.
meal.
6. If the order is Tell the guest right away when Never let a guest wait and tell
out of stock, his order is not available. right away for his/her order
make a “I’m sorry ma'am/sir, but we that is not available. This will
suggestion have run out of _______. You irritate him. Suggest an
appropriate might want to try ______” appropriate alternative for
alternatives or (suggest or mention the out-of-stock items.
substitute. appropriate alternative/s)
7. If applicable, Example: “How would you like Care must be taken in
ask the guest the steak done? Rare, verifying orders and its
how he wants preparation. Any special

12
 his dish Medium rare, medium well, or instruction or request from the
prepared. well done?” guest regarding his order, it
If an egg is ordered “How must be properly
would you like the egg done, disseminated to the kitchen to
sir?” make sure that the guest gets
what he wants.
8. Write all Apply coding method in This will help in preventing
orders in an identifying whoever orders any embarrassing situation
order slip in each time. Don't forget to write from arising whereby a wrong
triplicate the important details like the order is served to the
date, table number, dishes customer. Used standard
ordered together with the abbreviations that can be
quantity and the manner of understood by both the
desired preparation. The waiters and the cook
name of waiter/server must
also be indicated.
9. Repeat the As you repeat the order of the This is important to prevent
order to the guest, mention the items misunderstanding.
guest ordered, number of orders,
and the manner of Get the menu book after
preparation. getting the order.
“May I repeat your order sir?
You will have 1 order of fillet-
mignon-medium rare, one
portion of minestrone soup
and green salad. Did I get your
order right?”
10. Place the Give one copy of order slip to
order to the the food checker and another
kitchen one for billing purposes. The
last copy is for the waiter.

When taking food orders, you should have with you an order slip so that you
can record the guest’s order in proper sequence. Below is a sample of an order slip.

13
SELF-CHECK

Exercise 1. Think and Be Enlightened!

Direction: Using your knowledge and understanding, differentiate à la carte menu

from table d’hôte menu based on how they are served and priced.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

14
 CRITERIA 4 3 2 1 Score
Exceptionally Generally clear, Lacks clarity, Unclear,
Clear clear, easy able to difficult to impossible to
to understand understand understand
understand
Concise The The The explanation The
explanation explanation presented and explanation
presented presented and methods used presented
and methods the methods are somewhat and methods
used are used are simple. used are
advanced. appropriate. inadequate.
Compreh A thorough Substantial Partial or Confusion or
ensive and explanation incomplete serious
comprehensi explanation misconceptio
ve n on the
explanation explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant
TOTAL

Exercise 2. Reflect on Me!

Direction: Read each statement carefully and share your thought about the important
role of an FBSA/Waiter working in a restaurant.

1. Why is it important that a Food and Beverage Service Attendant (FBSA)/Waiter

must be familiar with the menu of the restaurant where she/he is working?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. What is the importance of remembering the sequence in taking orders?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

15
CRITERIA 4 3 2 1 Score
Exceptionally Generally clear, Lacks clarity, Unclear,
Clear clear, easy able to difficult to impossible to
to understand understand understand
understand
Concise The The The explanation The
explanation explanation presented and explanation
presented presented and methods used presented
and methods the methods are somewhat and methods
used are used are simple. used are
advanced. appropriate. inadequate.
Compreh A thorough Substantial Partial or Confusion or
ensive and explanation incomplete serious
comprehensi explanation misconceptio
ve n on the
explanation explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant
TOTAL

16
APPLICATION

Activity 1. Complete Me!

Direction: In the box given below, complete the crossword on the upper side by filling
in a word that fits each clue.
6.
1. A 7.

2. C
Y
3. E A 8.
O

4.&9.C A I

I 10.
I

5. E E

ACROSS:
1. This menu is the most common type of menu or pre-determined menu that
does not change every day.
2. Composed mostly of light and often informal meals.
3. Fairly standardized and are common in outlets with brisk morning business.
4. Features items that are available for breakfast, lunch, and dinner offered
throughout the day.
5. Offered by restaurants that have good patisserie.
DOWN:

6. This menu changes daily and is focused on seasonal ingredients, preparing

the freshest food possible.
7. A set of dishes or menu items that is different each day and the goal of this
menu is to void boredom.
8. It is posted on the board outside a restaurant, usually with an attractive
headline price, primarily designed to attract tourists.
9. Typically has burgers, fried chicken, hotdogs, sandwiches, French fries,
noodles, ice cream, and soft drinks.
10. It has a larger serving portions and is more elaborate as guests have more
time and leisure for eating.
17
Activity 2. Arrange Me!

Directions: Arrange the following common steps observed in most food serving
establishment in taking food orders. Number each item from 1-10 in their correct
location. Write your answer on the space provided for you.

_____ 1. Approach the table and stand at the right side of the host. Stand beside the
guest. Look, smile, and greet him or her by the name and title (if known). If not
known, address him with sir or ma’am.

_____ 2. Write down the order. Write down in an order slip and in triplicate - one copy goes
to the kitchen, one for the waiter, and the other for the cashier.

_____ 3. If the order is out of stock, suggest appropriate alternatives or substitute. Tell
the guest outright when his order is not available. “I’m sorry sir, but we have run out of
_______. You might want to try ______” (mention the appropriate alternative/s)

_____ 4. Present the menu. Present it with the cover facing the customer if the menu is a
book type (several pages), if not present it open.

_____ 5. Take efforts to sell a complete meal. Suggest appetizers, soup, and salad to
complement the main dish; offer variety of items; suggest wines that that will best
complement the meal.

_____ 6. Take the food order. Ask the guests if they are ready to order “May I take your order
now?” Take the order beginning with the ladies, then the gentlemen and lastly the host.

_____ 7. Place the order to the kitchen. Give one copy of order slip to the food checker and
another one for billing purposes. The last copy is for the waiter.

_____ 8. Write all orders in an order slip in triplicate. Use a coding method in identifying
whoever orders each time. Do not forget to write the date, table number, dishes
ordered together with the quantity and the manner of desired preparation. The name
of waiter/server must also be indicated.

_____ 9. If applicable, ask the guest how he wants his dish prepared. Example: “How
would you like the steak done? Rare, Medium rare, medium well, or well don?” If an
egg is ordered “How would you like the egg done, sir?”

_____ 10. Repeat the order to the customer. As you repeat, mention the items ordered,
number of orders, and the manner of preparation.

18
Activity 3. Think and Create!

Direction: Think and create your own sample menu of either A la Carte Menu or Table
D’ Hote Menu. Make sure that your output is presentable and neat.

Materials needed:
• Bond paper
• Pencil
• Color (optional)
• Ruler

CRITERIA SCORE

Creativity and 40%

Presentation

Originality 30%

Relevance to the theme 30%

Total 100%

19
 20
PRE-TEST
REVIEW DRILL 1. D
1. Factors to consider when seating the guest. 2. A
• Escort and seat the guests according to table allocations. 3. C
• Utilize tables according to the number of party. 4. B
• Seat the guests evenly among stations to control the traffic flow of 5. D
guest in the dining room. 6. B
• Open cloth napkins for the guest when applicable 7. D
• Serve water according to the standards of the food service facility. 8. C
2. Seating arrangements that should be given to the different type of 9. D
guest. 10. C
• Customers who prefer smoking or non-smoking areas, 11. D
• Customers with small children, 12. B
• Customers with special physical needs, and 13. B
• Customers with communication difficulties. 14. C
15. C
ANALYSIS
ACTIVITY (Truth of the Matter)
Picture Analysis (answer may vary depending
1. FALSE – Be sensible and allow
on the idea of the student)
the guests some time to decide
The following are the suggested guide answer:
on what food and drink they will
Picture #1. A La Carte menu is a multiple choice
order.
of menu, which shows portioned dishes, and each
2. TRUE
dish is priced separately.
3. FALSE- Start the order with the
Picture #2. Table D’ Hote, it offers one or more
ladies, then the gentlemen, lastly
variants of each dish fixed prices. It usually
the host.
includes three or five course meals available at a
4. TRUE
fixed price. It is also referred to as a fixed priced
5. TRUE
menu.
SELF-CHECK APPLICATION: ACTIVITY 1.
EXERCISE 1. Think and be Enlightened! Complete Me!
Below is a suggested guide answer: ACROSS:
1. STATIC
A La Carte menu is a multiple choice, which shows portioned
2. LUNCH
dishes, and each dish is priced separately. It allows the guest 3. BREAKFAST
to choose dishes whose prices are within his/her budget, while 4. CALIFORNIA
Table D Hote, it offers one or more variants of each dish or 5. DESSESRT
fixed prices. Such menu may also be called PRIXED FIXE DOWN:
(fixed priced). It usually includes three or five course meals 6. DAILY
available at a fixed price. It is also referred to as fixed menu. 7. CYCLE
8. TOURIST
EXERCISE 2. Reflect on Me!
9. CHILDREN
The following are the suggested guide answer: 10. DINNER
1. The most important factor of an FBSA is knowing well ACTIVITY 2. ARRANGE ME!
the menu inside and out because it provides high 1. 1
standard service to guest or the customer. For the 2. 4
reason, that you as an FBSA can answer the guest’s 3. 6
question very easily, can do suggestive selling or 4. 2
5. 5
recommend different choices, and you can estimate
6. 3
the food preparation time. 7. 10
One of the most important jobs in any restaurant is 8. 8
taking food order from a customer. So as an FBSA it 9. 7
is better that you know the sequence of taking food 10. 9
order to provide quality service to the customer and to
avoid mistakes.
ANSWER KEY
REFERENCES

Book/s:

FOOD AND BEVERAGE SERVICES - TECHNICAL-VOCATIONAL-

LIVELIHOOD TRACK MANUAL
First Edition 2017
Department of Education-Bureau of Learning Resources (DepEd-BLR)

Internet sources:
https://www.flashcardmachine.com/hotel-restaurant-management.html
https://www.coursehero.com/file/56743041/activity-removaldocx/
https://context.reverso.net/translation/english-
russian/you+might+want+to+try
https://image.slidesharecdn.com/menupresentation-140221075921-
phpapp02/95/menu-presentation-8-638.jpg?cb=1392969627
https://b.zmtcdn.com/data/menus/011/6300011/d5ecad3f077740f8d756af04
0750726f.jpg

21
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

22