11

TVL – HE – FOOD & BEVERAGE

SERVICES
Quarter 2 – Module 3
TAKE FOOD AND BEVERAGE ORDER
TVL– Grade 11
Alternative Delivery Mode
Quarter 1 – Module 3: Take Food and Beverage Order
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Lora Ian B. Sagudang
Editor: Ivah Mae C. Estoconing
Reviewer: Ivah Mae C. Estoconing
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C.
Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R.
Abiera Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D. Elmar L.
Cabrera Nilita R. Ragay, Ed.D.

Printed in the Philippines by

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 11

TVL
Quarter 2 – Module 3: TAKE
FOOD and BEVERAGE
ORDER
Introductory Message
For the facilitator:
Welcome to the TVL-11 Food and Beverage Services Alternative Delivery Mode (ADM)
Module on TAKE FOOD AND BEVERAGE!
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 into 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 own
learning. Furthermore, you are expected to encourage and assist the learners as they do the
tasks included in the module.

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For the learner:
Welcome to the TVL-11 Food and Beverage Services Alternative Delivery Mode (ADM)
Module on TAKE FOOD AND BEVERAGE ORDER!
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.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

competencies you are expected to learn in the module.
What I Need to Know

This part includes an activity that aims to check what

you already know about the lesson to take. If you get
all the answers correct (100%), you may decide to
What I Know skip this module.

This is a brief drill or review to help you link the

current lesson with the previous one.
What’s In

In this portion, the new lesson will be introduced to

you in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.
What’s New

This section provides a brief discussion of the lesson.

This aims to help you discover and understand new
What is It concepts and skills.

This comprises activities for independent practice to

solidify your understanding and skills of the topic.
You may check the answers to the exercises using the
What’s More Answer Key at the end of the module.

This includes questions or blank sentence/paragraph

to be filled in to process what you learned from the
What I Have Learned lesson.

This section provides an activity which will help you

transfer your new knowledge or skill into real life
What I Can Do situations or concerns.

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 This is a task which aims to evaluate your level of
mastery in achieving the learning competency.
Assessment

In this portion, another activity will be given to you to

enrich your knowledge or skill of the lesson learned.
Additional Activities

This contains answers to all activities in the module.

Answer Key
At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

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 What I Need to Know
This module was designed and written with you in mind. It is here to help you master the
nature of Food and Beverage Services. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse vocabulary level
of students. The lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the textbook you are now
using.

The module is divided into three lessons, namely:

 Lesson 1. Present menu to customers, take orders completely, and take note of the
special requests
 Lesson 2. Repeat back orders to the guests to confirm items
 Lesson 3. Provide and adjust tableware and cutlery appropriate for the menu choices
in accordance with established procedures

After going through this module, you are expected to:

 Note special requests and requirements accurately.
 Take orders completely in accordance with the established standard procedure.
 Repeat orders to the guest to confirm items.
 Present the menu to the guests according to the establishment’s
standard practice.

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 What I Know

Direction: Read the statement carefully and identify what is being described or defined. Choose your
answer from the words inside the box. Write your answer on your notebook.

Table D’hôte static menu Lunch Menu

Menu A La Carte
Breakfast Menu Degustation cycle menu

Du Jour Menu or Daily Menu

Children’s Menu

1. List of all food and drinks that is offered in a food establishment (e.g., restaurant, café, and bar).

2. Menu is a multiple-choice menu. Which show portioned dishes and each dish is priced separately.

3. French phrase, which literally means “host’s table”. It offers one or more variants
of each dish for fixed prices.

4. This type of menu is described as “showcasing the chef’s flair for combining
flavors and texture.

5. This menu are usually laminated for easy cleaning and reuse. Fast food restaurant, chains.

6. This menu changes daily and is focused on seasonal ingredients, preparing the freshest food
possible.

7. These menus are found in school cafeterias, hospital, and other institutional facilities.

8. Most restaurant will offer a choice of juice, cereals, eggs, breakfast meats like bacon, sausages or
ham, waffles, or pancakes with maple syrup.

9. Composed mostly of light and often informal meals. Business-persons prefer sandwiches, salad
and soups due to limited time.

10.Typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles, ice cream, and
soft drinks. Serving portion are usually smaller and are often priced lower.

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 Lesson
Take Food and Beverage Order
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Before orders can be taken, the dining guests need to know what food and beverage items
are provided by the restaurant. Hence, a menu must be presented to the guest before taking orders.

(Familiarization of the menu is further discussed in the next lesson)

What’s In
Directions: Answer the questions below on your notebook.

1. What have you learned in your previous lesson?

2. Did you learn the importance of taking good care of the needs of the guest in a restaurant?

Notes to the Teacher

This contains helpful tips or strategies that will help you in guiding the learners. The following are information th

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 What’s New

Directions: Look at the pictures and answer the questions that follows.
1. Are you familiar with the food/sign in the picture?
2. Can you identify what kind of food and say something about the food they offer?

1. 2.

3. 4.

What is It

Types of Menu

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

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

Table D’hôte is a French phrase, which literally means “host’s table”. It offers one or
more variants of each dish for fixed prices. Such menu may also be called PRIX FIXE (“fixed
price”). It usually includes three or five courses meals available at a fixed price. It is also
referred to as a 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 pale as the courses
progress.

Table d’hôte menus should be well-planned and balanced. As 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’hôte or prix-fixe menu changes frequently and
usually focuses on seasonal ingredients. 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 texture.”

Difference between A La Carte and Table D’hôte

A La Carte Table D’hôte

Food is kept in a semi-prepared form Food is kept in fully prepared from and
and takes time to serve. can be served immediately.

Food items are individually served and The menu is collectively priced and the
guests pay for what they order customer has to pay for the full menu whether
he consumes a certain dish or not.

There is a vast choice. The menu There is limited choice. The menu is
collaborate. comparatively small.

Silver is laid according to the dishes Silver for the whole menu is laid in
ordered 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. These menu are usually laminated for easy cleaning and reuse. Fast food restaurant, chains,
typically save static menus.

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These menus are usually divided into categories of appetizers, salads and soups, entrees, and desserts.
Some of the benefits of a static menu include increased familiarity among guests, dish stability across
different locations, and speedy production. Disadvantages include difficulty finding seasonal
ingredients, stale menu teems and the risk of having the customers bored.

Du Jour Menu or Daily Menu-“Du jour” translates to “of the day,” as in “soupe du
jour” or soup of the day. This menu changes daily and is focused on seasonal ingredients,
preparing the freshest food possible. While some restaurant offer only daily specials, every item on a
du jour menu is special. Often called chalkboard menus (because they are sometimes written on one),
du jour menus highlight fresh fish and seasonal vegetable, and center on preparations in sync with the
time of the year. One of the drawbacks to chalkboard menus is that there is a limited supply window
for certain ingredients and guests cannot come back for the same dish all year.

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

Breakfast Menu is fairly standardized. Most restaurant will offer a choice of juice, cereals,
eggs, breakfast meats like bacon, sausages or ham, waffles, or pancakes with maple syrup. Bed and
breakfast establishments generally serve a choice of breads, jam, marmalade, tea, and coffee. Being
the first meal, guest are in a hurry and they want a quick service. Therefore, breakfast buffets are
common in outlets with brisk morning business.

Lunch Menu is composed mostly of light and often informal meals. Business- persons
prefer sandwiches, salad and soups due to limited time at lunch breaks. Salad bars have become an
important part of most luncheon restaurant. 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. Alcoholic
drinks are 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 portion are usually smaller and are often priced lower.

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

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 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 cut of meat are often
cheaper and the accompanying fries or vegetable are less.

Menu Presentation

As soon as the captain waiter/waiter or Maitre D’ Hotel sees that all of the guests
are comfortable, 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.
 Never put the menus on the table where the guest 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 guest.
 When handling out the menus, ensure these are positioned the right way, not upside down.
 Open the menu on the first page while offering it to the guest. 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 are presented on page of first appropriate major course.
 Hand menus to the guests with politeness and smile accompanied with some introductory
suggestive selling recommending” Today’s Special, “for example.
 Correction of items in a menu should be in a very neat manner.
 In presenting the menu, one can also say, “May I present to you our menu”. Be
sensible and allow the guest some time to decide on what food and drink they will order.
Guests do not want being 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. Say “Excuse me, Sir/Ma’am, may I present to you the menu. I will 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.

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Presenting the Menu and Taking Orders
The following are pointers to observe when taking food order.

 Always have a sharp pencil or pen and order form/slips/pads ready.

 Approach the guest after you have given them the time to look at the menu. Sometimes guest
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 a 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
ball pen ready.
 Never trust your memory with the orders. Always jot them down together with other
instruction.
 Bend slightly forward in an attitude of close attention.
 Incorporate suggestive selling techniques throughout the order-taking
process. You could say. “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 condiments, sauce, dressing, among
others
 Record proper sequence of serving starting with the appetize, 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 the sequence of the food and the name of the person who orders it.
Generally, it is done by clockwise direction. Frist, take 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 server door. You should plan some coding
method by your own to easily understand “who ordered xyz” or serve the wrong
food to a guest.
 Generally, guest will order an appetizer first. Then beverages, then main course, and lastly
some dessert items. If guest orders haphazardly, it is your duty to serve food according to the
sequence.
 Give proper time to guests 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 me to
replenish/ refill your glass, sir/ ma’am?
 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.

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  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 item and guest orders. Ask the
client whether he wants to have anything else or not.
 Be certain to write order in a 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.
Repeat back orders to the guest to confirm items.
Repeat the order to the customer. As you repeat, mention the items ordered, number of orders,
and the manner of preparation.

 “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?”

This is important to prevent misunderstanding. Get the menu book after getting the order.
Provide and adjust tableware and cutlery appropriate for the menu choices in accordance with
established procedures.
After the order has been taken and a copy transferred to the kitchen, either manually or
electronically, the service staff will have to make any necessary changes to the cover to reflect the
dishes that diners have ordered.
It is now time to adjust the setting with certain items of cutlery, glassware and service wear
depending on the dishes and drinks they ordered.
Adjusting cutlery
Always remember that cutlery should be carried to and from the table on a clothed service
plate. Cutlery may only be carried in the hand if it is a hotel requirement.
It is a requirement that all covers are adjusted before any menu items are delivered to the
table. Note however that some establishments required that dessert cutlery is only adjusted after the
guests have completed their main course, and some establishments have a standard requirement that
covers are not adjusted at all.
Adjusting service wear
Depending on the dishes ordered and the style of service being used, there can be a need to
provide various items of service wear to individual tables.
Service wear may need to be provided as follows:

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 Where customers order sauces or gravy there may be a need to provide sauce boats.
 Where the guest has brought in their own cake or arranged for the venue to supply one,
there may be a need to use a cake stand.
 Where guests order snails there will be a need to provide snail forks and tongs.
 Where guest order lobster there may be a need to provide lobster picks and crackers
 Where a soup is served to the entire table, a soup tureen may be required.
Sample Order Slip

SAGUDANG HOTEL AND RESTAURANT ORRDER SLIP

Table No:

Item Qty Item/ Preparation/Sidings

No.

1
2
3
4
5

1
Additional:
2
3

Waiters Signature Over Printed Name

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 What’s More

True or False

Directions: Write T if the given statement is correct and F if it is incorrect. Give justifications if your answer
is false. Write your answer on your notebook.

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

2. Take down on your order pad all the order 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 guests’ orders ensures the kitchen staff will not make any mistake
in preparing the various food orders.

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

What I Have Learned

Direction: Write a reflection about your learning journey on this module using the guide phrases
below. Do this activity on your notebook.
I have learned that

I have realized that

I will apply

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 Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague or
Ideas manner manner general unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS

What I Can Do

Option A:
Taking Food and Drink Order
Perform the role of a food and Beverage Service Attendant (FBSA)/Waiter. Take food and drink
order. Record your performance and submit it to your teacher via messenger.
Option B
If a mobile phone is not available to record your performance nor access to internet, write your
answer on your notebook the proper way to take food and drinks order with the scenarios indicated
below.
Your guests for today are the following:

 Mr. Jeremias Arcos, a senior citizen and balikbayan from California;

 Mr. & Mrs. Mario Sim;
 Eng’r. & Mrs. Giovanni Nava, the host of the simple
gathering;

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  Eissen & Karl Nava, children of Eng’r. & Mrs. Nava, who are
both under 8 years old.

Take their orders with the following considerations:

1. Mr. Arcos is a vegetarian.
2. Eissen and Karl Nava are both allergic to seafood.

How Well Did You Performed?

Performance of the learners will be rated using this rubric
Criteria Assessment Total
Excellent Very Satisfactory Needs
(5 pts) Satisfactory (3 (2 pts) Improv
pts) ement (1
pt)

Guest are
presented with the
menu according to
established standard
practice

Orders are taken

completely in
accordance with
the establishment’s
standard procedure

Special requests
and requirements are
noted
accurately

Orders are
repeated back to the
guests to confirm
items.

Tableware and
cutlery appropriate for
the menu choices are
provided and
adjusted in
accordance with

1
 establishment
procedures

Assessment

Directions: Write the Difference between A La Carte and Table D’hôte

A La Carte Table D’hôte

Additional Activities

Direction: Create a comic strip on taking food and beverage order. You may do this activity on your
notebook or on a piece of bond paper. For your reference, below is an example of a comic strip.

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 Rubric for Comic Strip
Choice of Scenes
-The events that occur in the comic strip are
related to the topic and the connections are easy 20 points
to understand

Characters
-The main characters are clearly identified and
the dialogue are well- matched with the topic 15 points
discussed on this module

Spelling, Punctuation and Grammar

-Correct spelling of words. Sentence are 15 points
grammatically correct. Use of punctuation
correctly.

TOTAL 50 POINTS

Answer Key

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References
“GOVPH.” TESDA. Accessed December 10, 2020. https://www.tesda.gov.ph/.

“Join 500,000 Students in the Edukasyon.ph Community!” FindUniversity.ph - Philippines'

Universities & Colleges Guide. Accessed December 10, 2020.
https://www.finduniversity.ph/majors/food-and-beverage-services-nc-2- philippines/.

Myway Home Page. Accessed December 10, 2020.

https://int.search.myway.com/search/AJimage.jhtml?n=7858b7ae.

“WordPress.com: Spanish Learning Activities, Spanish Language Learning, Learning

Spanish.” Pinterest. Accessed December 10, 2020.
https://www.pinterest.ph/pin/269301252695719210/.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro

Tel #: (035) 225 2376 / 541 1117
Email Address: Website: lrmds.depednodis.net