CBLM Part 1 Angelo

FORM 1.
1 SELF-ASSESSMENT CHECK
This is a sample self-assessment checklist for
______________________________________ (write the chosen qualification on the space).
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please check the appropriate box
of your answer to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
FORM 1.2 EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED TO

JOB/OCCUPATION
1|Page
Current
Proof/Evidence Means of validating
competencies
FORM 1.3 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED

COMPETENCIES
Required Units of Current Competencies Training Gaps/Requirements

Competency/Learning Outcomes
based on CBC
2|Page
FORM NO. 1.4 TRAINING NEEDS
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
3|Page
SESSION PLAN
Sector :
Qualification Title :
Unit of Competency :
Module Title :
Learning Outcomes:
1. ___________________________________________________________________
2. ___________________________________________________________________
3. ___________________________________________________________________
A. INTRODUCTION
B. LEARNING ACTIVITIES
LO 1:__________________________________________________________
Learning Content Methods Presentation Practice Feedback Resources Time
Document No. RCI-___-2021-001

Date Developed:_____________
(Qualification Title) Issued by:
Date Revised: _____________________ Page 4 of 23
Developed by: _______________
________________________________________
___ Revision No. 001
LO 2:_________________________________________________________________
LO 3:_________________________________________________________________

Developed by: _______________
________________________________________
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Developed by: _______________
________________________________________
Competency Based Learning Material
Sector : TOURISM
Qualification Title: FOOD AND BEVERAGES SERVICES NCII
Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

SERVICE
Module Title: PREPARING THE DINING ROOM/RESTAURANT AREA FOR

SERVICE
Prepared by:
ANGELO R. RAMILO
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
List of Competencies
Module Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM, the above
parts are recommended for use in Competency
Based Training (CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next sections will
show you the components and features of each
part.
Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Services NC II 2021 Issued by:
Date Revised: Page 2 of vii
Preparing the Dining RCI
Room/Restaurant Developed by:
Area for Service ANGELO R. RAMILO
Revision #001
FOOD AND BEVERAGE SERVICES NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1.
Prepare the dining Preparing the dining

TRS512387
room/restaurant room/restaurant area
area for service for service
Welcome guests and Welcoming guests and

2. take food and beverage taking food and TRS512388
orders beverage orders
3. Promote food and

beverage products Promoting food and TRS512389
beverage products
4. Provide food and Providing food and

TRS512390
beverage services to beverage services to
guests guests
5. Provide room service Provide room service TRS512391
6. Receive and handle

guest concerns Receive and handle TRS512392
guest concerns

Revision #001
MODULE CONTENT
UNIT OF COMPETENCY: Prepare the dining room/restaurant area for service
MODULE TITLE: Preparing the dining room/restaurant area for service
MODULE DESCRIPTOR:
This unit covers the knowledge and skills required in the preparation of the
dining room /restaurant area before the start of the service operations. It
involves opening duties or the dining room mise-en-place prior to service.
This unit includes the knowledge and skills in taking reservations,
preparing service stations, table-setting, and setting the ambiance of the
food service facility.
NOMINAL DURATION: 12 hours
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Take table reservations
2. Prepare service stations and equipment
3. Set up the tables in the dining area
4. Set the mood/ambiance of the dining area
ASSESSMENT CRITERIA:
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.

Revision #001
5. Additional information about the food service establishment is
provided when necessary.
6. Service or waiter’s stations are stocked with supplies necessary for
service.
7. All tableware and dining room equipment are cleaned, wiped and put
in their proper places.
8. Special tent cards and similar special displays are put up for
promotion.
9. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
10. Water pitchers and ice buckets are filled.
11. Electricalappliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
12. Condiments and sauce bottles are refilled and the necks and tops of
the bottles are wiped clean and dry.
13. Tables are set according to the standards of the food service
establishment.
14. In cases where the menu is pre-arranged or fixed, covers are set
correctly according to the predetermined menu.
15. Tableware and glassware are wiped and polished before they are set
up on the table.
16. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
17. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
18. Lights are adjusted according to time of the day.
19. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
20. Appropriate music is played when applicable 4.4 Floors/carpets are
cleaned and made sure are dry.
21. Air-condition or cooling units are adjusted for the comfort of the
guests
22. Decorations are set-up according to theme or concept of the dining
room.

Revision #001
LEARNING OUTCOME NO. 1- Take table reservation
Contents:
1. Taking table reservations through inquiries

2. Complete details of the reservation/s
3. Recorded on forms based on establishment’s standards.
Assessment Criteria
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.
5. Additional information about the food service establishment is
provided when necessary.
Conditions
The participants will have access to:
1. WORKPLACE LOCATION: Cooking laboratory
2. FURNITURE AND FIXTURES
 Round table
 Square table
 Rectangular table
 Dining / Banquet chairs
3. SUPPLIES:
 Log book
 Pen
 Reservation form
4. EQUIPMENT: Telephone, printer, computer
5. TRAINING MATERIALS: calendar, clock, two way radio, menu
folder

Revision #001
Assessment Method:
1. Demonstration of Practical Skills
2. Written exam
3. Oral questioning

Revision #001
Learning Experiences
Learning Outcome 1
Take table reservation
Learning Activities Special Instructions

Read Information Sheet 1. 1-1 on Read and understand the
table reservation information sheet and Check
Answer Self check 1.1-1 yourself by answering the Self-check.
Compare your answers with Answer You must answer all questions
Key 1.1-1 correctly before proceeding to the
next activity.
Read Information Sheet 1.1-2 on Task sheet will help you practice
Telephone Etiquette and Manner your skills.
Perform Task Sheet 1.1-2 As you are practicing your skill, you
Evaluate your activity using the can evaluate your own work by using
Performance Criteria Checklist. the Performance criteria.
If you have questions, please ask
your trainer.
Read Information Sheet 1. 1-3 on Task sheet will help you practice
table reservation procedure your skills.
Answer Self check 1.1-3 As you are practicing your skill, you
Compare your answers with Answer can evaluate your own work by using
Key 1.1-3 the Performance criteria.
Perform Task Sheet 1.1-3a If you have questions, please ask
Perform Task Sheet 1.1-3b your trainer.
Evaluate your activity using the
Performance Criteria Checklist. After doing all activities of this
LO, you are ready to proceed to
the next LO in

Revision #001
Information Sheet 1.1-1
Table Reservation
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define what is table reservation

2. Understand the importance of table reservation
3. Appreciate the modern reservation system
Table Reservation
A table reservation is an arrangement made in advance to have a table
available at a restaurant. While most restaurants in the vast majority of the
world do not require a reservation, and some have no policy or simply any
channel for making one, so called higher-end restaurants mainly in
overcrowded cities do tend to require a reservation, and some may have
tables booked for weeks in advance. At particularly exclusive venues, it may
be impossible to make a reservation on the same day as the planned visit.
It’s always smart to inquire about a restaurant reservation policy.

Some will only reserve for large parties of six or more. Modernly, many
restaurants have replaced the traditional pencil and notebook with an
online reservation system.
Reservation for later dining times may prove problematic, as the restaurant
may have a backlog which will require the reservation-holder to wait beyond
their stated arrival time. In addition, diners with a late reservation face a
higher chance that the restaurant will run out of necessary ingredients for a
particularly popular dish. It is generally considered polite to call and cancel
a reservation once it is known that the event cannot be made. Most
restaurants do not charge a customer who fails to honor their reservations,
and courts have tended not to impose substantial penalties on restaurants
that fail to honor reservations.
The modern reservation system evolved from the prior practice of

arranging catering at a restaurant.

Revision #001
The Importance of Table Reservation in Restaurants
Nowadays it has become common for fine dining restaurants to offer

table reservations to their clients. In fact, this service has become integral
part of a restaurant’s operation, because of its multiple benefits. Even
though, there are still types of restaurants that prefer the modality of “First
come, First serve”, the majority of fine dining and casual restaurants
organize their operation through table reservations. As it has become part of
restaurants’ service to offer reservations, clients are tending more and more
towards making use of this offer, and for some people it has become
mandatory to make a table reservation before going out to a restaurant,
since there are also benefits for the client in this type of service.
Advantages of the Restaurants Offering Table Reservation
A restaurant will weigh the advantages and disadvantages of offering

the service of table reservation to its customers, and even though there is a
cost involved in this service, the benefits it offers will outweigh all the
disadvantages one may consider.
Offering table reservations may be a good tool to increase demand of

certain restaurants. As clients know that there is a limited capacity of seats,
they will always prefer to make a table reservation instead of arriving at the
restaurant and facing a long waiting line. This tool helps the restaurant to
keep a high demand of its customers on busy nights, and even better, to
increase traffic on slow nights, when customers make reservations, because
they don’t know how crowded the restaurant will be.
Table reservations are also a handy tool in competitive markets, since

it makes it possible for restaurants to “steal” some market share from its
competition. This occurs when clients are not able to get a reservation at
their “first choice” restaurant and they decide to go to their “second choice”
restaurant, where they are able to get a reservation.
This service represents an important benefit for restaurants, because

by guaranteeing customers a seat, they will be able to start operating at an
earlier time, and serve food until a later time than average, and thus serve
more parties each day, and consequently, have a higher daily income.
The modality of table reservations helps restaurants to estimate

demand in a more accurate way, and therefore, to improve sourcing and
staffing, and to manage costs more efficiently. By managing workflow in a

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Preparing the Dining RCI vii
Revision #001
better way, through reservations, the restaurant will be able to deliver a
better quality of service.
Advantages of Customers on Making Table Reservations
A client will always benefit from being able to make a table reservation
at the restaurant he wishes to go. Nowadays, the majority of people prefer to
go out knowing that they have a reservation, instead of incurring the risk of
not getting a table at the desired place.
A clear benefit of making a table reservation for clients is the security

that they will experience when going out to a restaurant. Making a
reservation will guarantee the client that he will receive his table at the time
and place he has planned.
It will be an advantage for the customer to know in advance that he

will not have to go through the trouble of waiting until a table is available, or
being put on a waiting list, or in the worst case, needing to find another
place to eat, because the one chosen won’t be able to serve him.
Another important benefit of making a reservation in a desired

restaurant is the better quality of service one will receive. As the restaurant
knows at what time and with how many people the customer will arrive, a
comfortable table with enough seats and space will be reserved and the
restaurant’s staff will be prepared to serve the arriving group.
Benefits of an Online Reservation System
Traditionally, restaurants have managed their reservation systems

with a reservation book, which means that they received the reservations
through telephone calls and wrote them down in a book. Nowadays, as a
consequence of the massive use of internet and its benefits, experts have
seen the opportunity and great added value of creating online reservation
systems, and already many restaurants have replaced the traditional format
with these new systems.
An important advantage of online reservation systems is the flexibility

they offer when making a reservation. When reservations are managed in
the traditional way, patrons will only be able to call a restaurant to make a
reservation during operational hours. On the contrary, when reservations
are managed through an online reservation system, customers will be able
to make their reservation at any time and from any place they choose. In
general, patrons will have a better experience when making an online

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Revision #001
reservation, because it will be a quick process, the service will be available
24/7, and the system will provide all the necessary information in order to
make the desired reservation with tranquility.
Restaurants will experience a great number of benefits when using an

online reservation system. Some of these benefits translate into a decline in
incoming phone calls, a better control of the capacity of the restaurant and
the number of reservations one will be able to accept, and a number of
handy statistics and reports that will help to analyze the business in
interesting ways.
Online reservations systems will benefit restaurants with a wide range

of management tools, like operational report, floor management software,
customer reservation histories, customer data and preferences and
customer data bases. Restaurant will also be able to track cancellations and
manage walk-in and waitlists in a better way, eliminate overbooking and
create target mailings with the information from the customer database.
Restaurants reservation systems store the customer database that

grows with every new diner booking a table. This presents marketing
opportunities for restaurant operators by means of email or post mail some
providers also offer email marketing tools integrated.

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Revision #001
Self- Check 1.1-1
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Table reservation is an arrangement made in advance to have a table

available at a restaurant.
2. Majority of the restaurants in the world requires table reservation.
3. For some people table reservation become mandatory before going out
to a restaurant.
4. Offering table reservations may be a good tool to increase demand of
certain restaurants.
5. Table reservation helps the restaurant in keeping a high demand of its
customers on slow nights and even better, to increase traffic on busy
nights.
6. Table reservation is also a handy too in competitive markets.
7. Table reservations do not improve sourcing and staffing.
8. A clear benefit of making a table reservation for client is the security
that they will experience when going out to a restaurant.
9. Restaurants that offer table reservation can provide a better quality of
service to its client.
10. Online reservation system offers flexibility to its clients.

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ANSWER KEY 1.1-1
TRUE OR FALSE
1. T
2. T
3. F
4. T
5. T
6. F
7. T
8. F
9. F
10. T

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Revision #001
Telephone Etiquettes and Manner
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Understand the significance of telephone etiquettes and manner
2. Exhibit skills in the proper handling of telephone conversation
In this section, it will provide basic knowledge on effective communication

thru phone.
Handling Reservation over the Phone

Being able to communicate effectively over the phone is an extremely
valuable skill to develop. The manner in which you handle yourself on
telephone calls often provides people with an important first impression of
you. Therefore, you always want to remember to be polite and friendly when
making and receiving phone calls.
Remember, your voice and attitude might be the first impression the
caller has of your company, so it is extremely important to be as polite and
professional as you can be. If you answer the phone with a positive tone, the
caller will instantly feel more comfortable and at ease, and this will reflect
well on your company.
When receiving calls it is not the correct manner nor is it professional
to mention any of the following:
 Hello
 Who is it?
 Who?
 What?
 Hang on/Hold on.
 What do you want?
 He’s busy.
 Speak up. I can’t hear you.
 I’ll tell him.
 What’s your problem?
 I’ll try and transfer you.

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Revision #001
 I’m sorry but I can’t help you.
On the telephone what would you say instead of?
 Hello
 “Good morning, thank you for calling ABC restaurant,
this is Joy. How may I assist you?”
 Who is it?
 “May I have your name please?”
 Who?
 “Who is calling please?”
 “Can you repeat your name please?”
 What?
 “Can you repeat please?”
 Hang on/Hold on
 “Please hold on.”
 “One moment please.”
 “Just a moment please.”
 What do you want?
 “Is there anything I can do for you?”
 “May I help you in anyway?”
 “How may I help you?”
 He’s busy
 “Sorry he is not available at the moment.”
 “Would you like to leave any message?”
 “I am sorry he is in a meeting, do you wish to give your
number and we will call you back.”
 Speak up. I can’t hear you.
 “Would you please repeat I can’t hear you, the line is bad
can you call back?”
 I’ll tell him.
 “I will leave the message, thank you for calling.”
General Phone Etiquette
1. Answer the telephone promptly (within 3 rings) with a smile on your

face.
2. Use a polite greeting (e.g. ‘Good morning/afternoon’).
3. Identify your workplace or organization (e.g. ‘Thank you for calling
[company name]’).
4. Identify yourself (e.g. ‘this is [your name]’).
5. Offer assistance.
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Revision #001
You should also ensure that you:
 Use courteous language
 Use a friendly tone
 Use clear articulation
 Use an audible volume
 Accurately relay the message given

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TASK SHEET 1.1-2
Title: Telephone Etiquettes and Manners
Performance Objective: Given the introduction on telephone etiquettes and

manners, you should be able to present the proper telephone manners on a
different situation.
Supplies/Materials: pen, paper
Equipment: telephone
Steps/Procedures:
1. Find a partner.
2. Create a short telephone conversation based on a given situation.
3. Perform your skit in front of the others and be evaluated.
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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Revision #001
Yes No
Did they…………….
Answer telephone promptly and quickly
Start the call politely and informatively
Speak clearly and pleasantly
Smile
Establish and used person’s name early in the conversation
Listen and take enough information
End the call politely

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Revision #001
Table Reservation
After reading this Information Sheet, you should be able to:
1. Understand the details of taking table reservation

2. Follow the standard procedure of accepting table reservation
In this section, reservation and blocking tables will be discuss to be able the
students learn the basics procedures on receiving table reservation in the
food service industry.
Taking Reservations
Restaurants make it a goal to fill as many seats as possible every

shift, while still maintaining high standards of food and service. Many
restaurants take reservations in order to assist guests or parties whose
plans require a specific seating time. Guests can make reservations over the
phone or online.

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Revision #001
The restaurant needs to create a policy to deal with reserving tables
for guests. Restaurant can either reserve a certain percentage of tables or
reserve the dining room completely.
Reservations work in two ways:

- Restaurant promises to have a table available for the
guest
- Guest promises to show up for the reservation
Reservation can be taken by:

- via the telephone
- via the internet
- in person
Those taking reservations MUST be trained properly so that they can
obtain ALL information needed since this is the guest’s first contact with the
restaurant. Operations with multiple locations have a centralized call center
to take reservations for ALL restaurants.
Reservations should be taken and placed

- On a preprinted form
- Directly into the reservation book
Information to Obtain from the Guest

• Name of the guest
– Ensure the correct spelling of the name
• Date for which the reservation is desired
– Request day of the week and date
• Time of the reservation
– If time is booked, suggest another time
• Number of guests in the party
– Helps in blocking
• Special requirement
– Special seating or birthday cake
• Guest’s phone number
– Home, business, and cell
• Name of person who took the reservation
– Makes people responsible
• Date reservation was taken
– How far in advance reservations are made
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Explaining Policies of the Restaurant to the Guest
Inform guests of any special policies and develop checklist of pertinent
policies for reservation takers to use. In order to avoid mistakes repeat the
information back to the guest.
Reasons Not Accepting Reservations

 Maximum use of tables is obtain
– Not losing money from unoccupied tables
 No overbooking occurs
– No danger of reserving more tables than guests
 Little preplanning of reservations
– Only reserves tables for big parties
 No-shows are not a problem
– No danger of holding a table
 Disadvantage for the restaurant
– Business may be lost because reservations will not be accepted
– Guests may refuse to patronize a restaurant
– Believe they will have to wait for a table for a long period of time
 Disadvantages for the guests
– Far outweigh the advantages
How to Alleviate No-Shows

Some proven methods:
 Properly train the person taking reservations to explain ALL policies to
the guest
 Call and confirm the reservation on the day of the reservation
 Take a deposit for the reservation like hotels do for lodging rooms
 Use computers to track no-show guests
– Check name of guest with list of no-shows
Sample Script
Reservation a Day Before

“Good morning, Richwell Restaurant, this is Angelo. How may I assist you
with?”
“Good morning. I want to make a reservation for two.”
“May I know your name, please?”
“I’m Leslie Cruz Garcia.”
“Okay Ma’am, when is your reservation for?”
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“It’s for tomorrow evening at 7 pm.”
“May I have your contact number please?”
“My mobile number is 09184717476.”
“Do you have any special requirement for your reservation?”
“Can I have a table by the window?”
“Okay, Ma’am. Smoking or non-smoking area?
“Non-smoking area please.”
“Ok, Ma’am. We reserved your table for two, for tomorrow evening by the
window non-smoking area.”
“Okay, thank you.”
“You are welcome Ma’am. Have a nice day!”
Reservation for a Party

“Good morning, Richwell Restaurant, this is Angelo. How may I assist you
with?”
“Good morning. I wanted to ask if I can book a section of the restaurant for
a birthday party.”
“Ok Ma’am. May I know your name?
“I’m Leslie Cruz Garcia.”
“How many guests are we expecting, Ma’am?”
“I have around 20 people on my guest list, how much would it cost?”
“With meal and extra charges, It will cost you around P5,500.”
“Ok, that would be fine. Can you reserve tables for 25 people for the party
coming this Thursday from 2 to 6?”
“Ok Ma’am. If you want, we can also decorate the section for you, free of
charge.”
“That would be wonderful, thank you!”
“May I have your contact number please?”
“My contact number is 09184717476.”
“Ok, Ma’am. I can confirm your reservation on Thursday from 2pm to 6 pm.”
“Okay, thank you.”
“You are welcome Ma’am. Have a nice day!”

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Self-Check No. 1.1-3
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Guests can make reservations over the phone or online.

2. The restaurant doesn’t need to create a policy to deal with reserving
tables for guests.
3. Reservations work in three ways.
4. Reservation can be taken in person.
5. Those taking reservations MUST be trained properly so that they can
obtain ALL information needed.
6. Reservations should be taken and placed ONLY on a preprinted form.
7. The first information obtain from a guest making a reservation is their
names.
8. Explaining policies on reservation of the restaurant to the guest when
will avoid any complications in the future.
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9. Guests may refuse to patronize a restaurant if it does not accept
reservation.
10. To alleviate NO-SHOW, call and confirm the reservation on the day of
the reservation.
Answer Key for Self-Check No. 1.1-3
TRUE OR FALSE
1. T
2. F
3. F
4. T
5. T
6. F
7. T
8. T
9. T
10. T

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CBLM Part 1 Angelo

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FORM 1.

FORM 1.2 EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED TO

FORM 1.3 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED

Required Units of Current Competencies Training Gaps/Requirements

Training Needs Module Title/Module of

Learning Content Methods Presentation Practice Feedback Resources Time

Document No. RCI-___-2021-001

Document No. RCI-___-2021-001

Document No. RCI-___-2021-001

Qualification Title: FOOD AND BEVERAGES SERVICES NCII

Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

Module Title: PREPARING THE DINING ROOM/RESTAURANT AREA FOR

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

No. Unit of Competency Module Title Code

Prepare the dining Preparing the dining

Welcome guests and Welcoming guests and

3. Promote food and

4. Provide food and Providing food and

5. Provide room service Provide room service TRS512391

6. Receive and handle

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

UNIT OF COMPETENCY: Prepare the dining room/restaurant area for service

MODULE TITLE: Preparing the dining room/restaurant area for service

NOMINAL DURATION: 12 hours

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

1. Taking table reservations through inquiries

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Take table reservation

Learning Activities Special Instructions

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

1. Define what is table reservation

It’s always smart to inquire about a restaurant reservation policy.

The modern reservation system evolved from the prior practice of

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Nowadays it has become common for fine dining restaurants to offer

Advantages of the Restaurants Offering Table Reservation

A restaurant will weigh the advantages and disadvantages of offering

Offering table reservations may be a good tool to increase demand of

Table reservations are also a handy tool in competitive markets, since

This service represents an important benefit for restaurants, because

The modality of table reservations helps restaurants to estimate

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Advantages of Customers on Making Table Reservations

A clear benefit of making a table reservation for clients is the security

It will be an advantage for the customer to know in advance that he

Another important benefit of making a reservation in a desired

Benefits of an Online Reservation System

Traditionally, restaurants have managed their reservation systems

An important advantage of online reservation systems is the flexibility

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Restaurants will experience a great number of benefits when using an

Online reservations systems will benefit restaurants with a wide range

Restaurants reservation systems store the customer database that

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

1. Table reservation is an arrangement made in advance to have a table

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

Food and Beverage Date Developed: January Document No. RCI-___-2021-001

In this section, it will provide basic knowledge on effective communication