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8
Technology and
Livelihood Education
Food and Beverage Services
Module 1

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 8
Alternative Delivery Mode
Quarter 1 – Module 1: Introduction to Food and Beverage Services
First Edition, 2020
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Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module
Writer/s: Johnny T. Arombo
Denver Ian L. Gimeno

Editor: Ione X. Canonigo

Evaluators: Ricardo M. Vidad
Florence B. Dantes
Corine T. Rongcal
Illustrator/
Layout Artist: Denver Ian L. Gimeno
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Asst. Regional Director

Edwin R. Maribojoc, EdD, CESO VI

Schools Division Superintendent

Myra P. Mebato,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

Members: Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
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 8
Technology and
Livelihood Education
Module 1
Introduction to Food and
Beverage Services

This instructional material is collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@ deped.gov.ph.

Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

 Introductory Message

For the learner:

Welcome! to the Grade 7 Food and Beverage Services Alternative Delivery
Mode (ADM) Module on Organizational Charts and Job Description of Food and
Beverage Service Personnel, Basic Types of Table Wares, Maintenance and
Cleanliness, Conditions of Tools and Equipment and Occupational Health
Procedures

Tourism and Hospitality is the fastest growing industry that includes Food and
Beverage Services which compose of sixty percent (60%) of the total employment in
the world.

Food is no longer just a basic commodity. Over the years, the demand of the
people for food evolved as lifestyle became fast paced. This led to the emergence of
an industry specially designed to address the demands of consumers for quick and
satisfying meal – the food and beverage service industry.

The basic function of the food and beverage service industry is to serve food
and drink to the satisfaction of the people. The food and beverage service industry
does not just satisfy the psychological needs of the guest but it also attends
economic need by providing good value to the price paid. Social need creates a
friendly atmosphere and answers the need of convenience. Dining out, for Filipinos,
is another way to strengthen social relationship with friends and family is another
form of relaxation after of a tiredly work.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I 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 skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
 activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More 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 Answer Key at the
end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

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!
 Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 4
What’s In ---------------- 4
What’s New ---------------- 4
What is It ---------------- 5
What’s More ---------------- 8

Lesson 2 ---------------- 10
What’s New ---------------- 10
What is It ---------------- 14
What’s More ---------------- 14

What I Have Learned ---------------- 16

What I Can Do ---------------- 18
Assessment ---------------- 19
Additional Activities ---------------- 21
Answer Key ---------------- 22
References ---------------- 23
 What I Need to Know

This module is design to help you master the basic knowledge of Food
and Beverage Service Operation - TLE_HEFB9-12KS-1a-h-1. The scope of
this module can be used in many different learning and daily life situations.
The used language recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course.

After going through this module, you are expected to:

1. define different terms related to food and beverage

2. identify the types of foodservice operations
3. discuss the character traits of the foodservice personnel

In going through the lesson, you need to have patience to

understand well what you have read. Answer all the exercises to the
best of your ability. So, relax and enjoy!
 What I Know

Pre –Test
Directions: Multiple Choice. Choose the best answer. Write the letter on your
Food and Beverage Services notebook.

1. What is the most basic need of a human being?

A. Juices B. Wine
C. Spirits D. Liquors
2. Which of the following is not belonging to Alcoholic beverages?
A. Clothes B. Money
C. Security D. Food
3. What type of beverages are the following? Cider, Wines, Liquor and
Spirits?
A. Non Alcoholic Beverages B. Favourite Beverages
C. Alcoholic Beverages D. All way Beverages
4. Which is not belonging to the group of Non Alcoholic beverages?
A. Wine B. Water Milk
C. Water D. Tea
5. A small restaurant, serving moderately priced simple meals in a
modest setting with alcohol.
A. Bistro B. Cafeteria
C. Vegetarian Restaurant D. Public Houses
6. This is a type of restaurant that offers a variety of vegetarian foods?
A. Public Houses B. Cafeteria Vegetarian Restaurant
C. Cafeteria D. Bistro
7. Is a self-service restaurant in which customers select various dishes
from an open-counter display?
A. Cafeteria B. Fast Foods Bistro
C. Fast Foods D. Bar

2
8. A type of Food and beverage establishment that primarily serves
coffee.
A. Bar B. Cafeteria Coffee Shops
C. Cafeteria D. Bistro
9. This is the most luxurious and most expensive class of
accommodations on a commercial airplane and ships?
A. First Class Restaurant B. Carenderia Coffee Shops
C. Carenderia D. Cafeteria
10. This type of food service refers to food that can be prepared and
served
quickly.
A. Carenderia B. Cafeteria
C. Fast Foods D. Coffee Shop
11. What attributes of a food server projects as a team?
A. Honesty B. Personality
C. Attitudes towards work D. Cooperation
12. Which qualities of a staff must provide service but should not be
servile, and should be able to anticipate the guest’s needs and
wishes.
A. Attitudes towards work B. Memory
C. Honesty D. Personality
13. This trust and respect in the triangle of staff, guest and management
relationships leads to an atmosphere at work that encourages
efficiency and a good team spirit among the food and beverage service
operators.
A. Punctuality B. Honesty
C. Personality D. Memory
14. A qualities of food service staff that must be tactful, courteous, good
humored and of hold temper.
A. Punctuality B. Loyalty
C. Personality D. Memory
15. It is the quality of an employee that always report on the restaurant on
or before the time.
A. Punctuality B. Loyalty

3
 C. Conduct D. Memory

Lesson
Introduction to Food &
1 Beverage Services

What’s In

Before we will proceed to our lesson, what is your ideas about the
Food and Beverage Service? Can you mention five (5) restaurant that you
know? Write your answer in your Food and Beverage Services notebook.

What’s New

Activity 1 Let Me Know

A. Give at least five (5) names of Food & Beverage Services that can
be found in your community?
B. What have you observed in terms of services they offer?

4
 Types of Food and Beverage
Services Operation

What is It

Food and Beverage Service Operation involve a multitude of activities

which engage the staff from purchasing raw material, preparing food and
beverage, keeping the inventory of material, material, maintaining service
quality continuously, managing various catered events, and most importantly,
analysing the business outcomes to decide future policies.

1. Bistro
A small restaurant, serving moderately prices simple meals in a
modest setting with alcohol. Bistros are defined mostly by foods
they serve. French hone style – style cooking, and slow –
cooked foods like bean stew, are typical.

2. Bar
A long raised narrow table of bench designed for dispensing
beer or other alcoholic drinks. They are originally chest high,
and bar, often brass, ran the length of the table, just above floor
height, for customers to rest a foot on, which gave the table its
name.

3. Coffee Shop
An establishment that primarily serves coffee (of various types,
e.g. espresso, latte, cappuccino) some coffeehouses may serve

5
 cold drinks such as iced coffee and iced tea. A coffeehouse may
also serve food such as light snacks, sandwiches, muffins or
pastries.
Example: Star Bucks Coffee, BO’s Coffee
4. First Class Restaurant
The most luxurious and most expensive class of
accommodations on a commercial airplane, train, passenger
ship, or other conveyance.
5. Restaurant
A restaurant or an eatery is a business that prepares and serves
food and drinks food and drinks to customers. Meals are
generally served and eaten on the premises, but many
restaurants also offer take – out and food and delivery services.

6. International Restaurant
Is a restaurant that serves moderately prices food in a casual
atmosphere? Except for a buffet – style restaurants, casual
dining restaurants typically provide table service.

7. Themed Restaurant
Is a type of restaurant that uses theming to attract diners by
creating a memorable experienced? Themed restaurants have
unifying or dominant subject or concept, and utilize architecture,
décor, special effects and other techniques, often to create
exotic environments that are normally associated with dining
because they are inaccessible, no longer exist, fictional or
supernatural or taboo.

8. Health Food and Vegetarian Restaurant

Foods is to eat restaurants that offer a variety of vegetarian
entrees

9. Fast Food

6
 Refers to food that can be prepared and served quickly. It can
come from many places; sit – down restaurants, counter service,
take – out, drive – thru, and delivery. Fast food is popular
because of food is inexpensive, convenient, and taste good.

10. Cafeteria
restaurant in which customers select various dishes from an
open – counter. The food is usually placed on a tray and paid at
the cashier station, and carried to a dining table by the
customer. The modern cafeteria, designed to facilitate a smooth
flow of patron’s, is particularly well adopted to the needs of
institutions – schools, hospitals, corporations – attempting to
serve large numbers of people efficiently and inexpensive

11. Public Houses

An establishment licensed to serve alcoholic drinks for
consumption on the premises.

12. Wine Bars

A wine bars is a tavern – like business focusing on selling wine,
rather than liquor of beer. A typical feature of many wine bars is
a wide selection of wines available by the glass.

7
 What’s More

Multiple Choice: Read the sentences carefully. Choose the best answer.
Write the letter on your Food and Beverage notebook.

1. A business establishment that prepare, serves food, drinks, food to

customers.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
2. A restaurant that serves moderately priced food in a casual atmosphere.
A. Themed Restaurant B. First Class Restaurant
C. Cafeteria D. International Restaurant
3. A small restaurant that serves moderately prices meals in a modest setting
with alcohol it is known mostly by foods they served.
A. Bar B. Bistro
C. Cafeteria D. Restaurant
4. A type of restaurant that offers a luxurious and most expensive
environment class of restaurants in a commercial airplane, train, passenger
ship, or other transportation.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
5. A establishment that offers primarily a variety of coffee either in hot or cold
coffee.
A. Bar B. Wine Bar
C. Cafeteria D. Coffee Shop
6. A type of restaurant that offers sit – down service for a fast and quick
serving.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
7. A establishment that is licensed to serve alcoholic drinks for consumption
on the premises.

8
 A. Bar B. Bistro
C. Wine Bars D. Public Houses
8. A establishment that is known of its long raised narrow table designed for
dispensing beer and other alcoholic beverages and its common known of its
high chair for customers to rest a foot.
A. Bar B. Bistro
C. Wine Bars D. Public Houses
9. A establishment that is generally served and eat on the premises, but many
restaurants also offer take – out and food and delivery services.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
10. A establishment that is usually placed on a tray and paid at the cashier
station for a smooth and fast flow of service and carried to a dining table by
the customer.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
11. A establishment that also serves as light snacks, sandwiches, muffins and
variety of pastries.
A. Coffee Shop B. Cafeteria
C. Bar D. Bistro
12. A restaurant that offers table service
A. Restaurant B. Themed Restaurant
C. International Restaurant D. First Class Restaurant
13. A establishment that is known of its 15 minutes maximum serving time.
A. Cafeteria B. Restaurant
C. Fast Food D. Vegetarian Restaurant
14. A restaurants also offer take – out and food and delivery services.
A. Cafeteria B. Restaurant
C. Fast Food D. Vegetarian Restaurant
15. A typical feature of a establishment with a wide selection of wines
available by the glass.
A. Bar B. Wine Bar
C. Cafeteria D. Coffee Shop

9
Lesson STAFF QUALITIES, SKILL AND
KNOWLEDGE SUCCESS IN
2 FOOD AND BEVERAGE
SERVICE

What’s New

1. PROFESSIONAL AND HYGIENE APPEARANCE

A. Staff should be clean and should use deodorants and but not strong
smelling ones.
B. After shave and perfumes should not be too strong (as this may
have a harmful effect on the guest’s palate.
C. Sufficient sleep, an adequate and healthy intake of food and regular
exercise is essential for good health and the ability to cope with the
pressures and stress of work.
D. Particular attention should be paid to the hands. They must always
be clean, free of nicotine stains and with clean, well - trimmed nails.
E. Men should normally be clean – shaven or with any moustache or
beard neatly trimmed.
F. Women should only wear light make – up. If nail varnish is worn
then it should be clear.
G. Earrings should not be worn with the possible exception of studs/
sleepers.
H. Uniforms should be clean, starched as appropriate and neatly
pressed. All buttons must be present.
I. Hair must be clean and well groomed. Long hair must be tied up or
back to avoid hair falling into foods and drinks and to avoid repeated
handling of the hair.
J. Shoes must be comfortable and clean, and of a pain, neat design.
Fashion is not important here as safety and foot comfort.

10
 K. Teeth should be brushed immediately before coming on duty.
L. Cuts and burns should be covered with waterproof dressings
M. Any colds or other possible infections should be reported.
N. Hands should be washed immediately after using the toilet, smoking
or dealing with refuse. Hot water and soap must be used.
O. Staff should try to avoid any mannerisms they may have, such as
running their fingers, through their hair, chewing gum or scratching
their face.
P. Excessive jewelries should not be won. The establishment policy
should be followed.

2.KNOWLEDGE OF FOOD AND BEVERAGES AND TECHNICAL ABILITY

A. The staff must have sufficient knowledge of all the items on the
menu.
B. They must know how to serve correctly each dish on the menu,
what its accompaniments are, the correct cover, and the make-up
of the dish and its garnish.
C. For beverage service the staff should know how to serve various
types of wine and drink, in the correct containers (e.g. glasses,
cups) and at the right temperature.

3.PUNCTUALITY
A. Punctuality is all- important.
B. If the staff are continually late on duty it shows a lack of interest in
their work add lack of respect for the management and the guests

4.LOCAL KNOWLEDGE
In the interest of the guests the staff should have a certain knowledge
of the area in which they work so they may be able to advise the guests on
the various forms of entertainment offered, the best means of transport to
places of interest and so on

5.PERSONALITY

11
 A. Staff must be tactful, courteous, good sense of humor and of even
temper.
B. They must converse with the guest in a pleasing and well-spoken
manner and the ability to smile at the right time pays dividends

6.ATTITUDE TOWARD THE GUESTS

A. Staff must provide service, and should be able to anticipate the
guest’s needs and wishes.
B. A careful watch should be kept on the guests during the service
(but without staring) to check the progress of the meal

7. Memory
A. A good memory is an asset to food and beverage service staff.
B. It may help them in various ways in their work if they know the likes
and dislikes of the guests, where they like to sit in the food service
area, what are their favorite drinks, and so on.

8. Honesty
Trust and respect in the triangle of staff, guest and management
relationships leads to an atmosphere at work that encourages efficiency and a
good team spirit among the food and beverage service operators.

9.LOYALTY
The staff’s obligations and loyalty are firstly to the establishment in
which
they are employed and its management.

10.CONDUCT
A. Staff conduct should be impeccable at all times, especially in front
of the guests.
B. The rules and regulations of an establishment must be followed
and respect shown to all senior members of staff.

12
11.SALES ABILITY
A. All members of staff reflect the image of the establishment.
B. They are sales people and must therefore have a complete
knowledge of all forms of food and drink and their correct service,
and so be able to contribute to personal selling and merchandising.

12.SENSE OF URGENCY
In order for the establishment to generate the maximum amount of
business over the service period, with as high a net profit as possible, staff
must develop a sense of urgency in their work.

13.COMPLIANTS
A. Staff should have a pleasant manner and show courtesy and tact,
an even temper and good humor.
B. They should never show their displeasure even during a difficult
situation.

Staff should never argue with a guest and if they are unable to resolve
a situation, it should be referred immediately to a senior member of the team
who will be able to reassure the guest and put right any fault. Remember, loss
of time in dealing with complaints only makes the situation worse.

14. CONTRIBUTION TO THE TEAM

Above all, staff should be able to work as part of a team within and
between departments.

13
 What is It

The success of the food and beverage establishment lies on the

management and the employee. Each employee follows the management
standard to maintain high quality of service to its customer.
This lesson discusses the standards of staff qualities, knowledge and skills of
an ideal food and beverage employee.

What’s More

Activity: True or False.

Direction: Read the sentences carefully. Write T if the given statement is
correct and write F if the given statement is not correct. Write your answer on
your F and B notebook.
_____________ 1. Good interpersonal communication is a necessary skill in
becoming a server.
______________2. Uniforms should be clean, starched as appropriate and
neatly pressed. All buttons must be present.
______________3. A good memory is an asset to food and beverage service
staff.
______________4. All members of staff do not reflect the image of the
establishment.
______________5. Staff must be tactful, courteous, good humored and of
even
temper.
______________6. If there are complaints of the guests about the food they
ordered, the waiter will refuse his/her concern.
______________7. The staff must have limited knowledge of all the items on
the menu.

14
______________8. Active listening is the act of comprehending the message
being conveyed.
______________9. Staff should have a pleasant manner and show courtesy
and tact, an even temper and good humour.
______________10. The staff’s obligations and loyalty are firstly to the
establishment in which they are employed and its management.

15
 What I Have Learned

Directions: Identify the following terms in each statement and refer your
answers in box below. Write your answers in your FBS activity notebook.

Bar Coffee Shop Cafeteria Fast Foods

Honesty Conduct Complaints Personality

Knowledge Attitude Vegetarian Public Houses

Professional Hygiene Alcoholic Beverages

Contribution to the team

1. _________________ a type of food and beverage establishment that

primarily serves coffee.
2. _________________ these beverages includes Cider, Wines, Liquor and
Spirits?
3. _________________. is a self-service restaurant in which customers select
various dishes from an open-counter display.
4. _________________ a type of food service refers to food that can be
prepared and served quickly.
5. _________________a restaurant that offers a variety of vegetarian foods?
6. _________________ they are originally chest high, and bar, often brass,
ran the length of the table, just above floor height, for customers to rest a foot
on, which gave the table its name.
7. _________________ a establishment licensed to serve alcoholic drinks for
consumption on the premises.
8. _________________ Staff must be tactful, courteous, good humoured and
of even temper.

16
9.__________________ staff must provide service, and should be able to
anticipate the guest’s needs and wishes.
10. ________________ staff should have a pleasant manner and show
courtesy and tact, an even temper and good humor.
11._________________ staff should be able to work as part of a team within
and between departments
12. ________________ rules and regulations of an establishment must be
followed and respect shown to all senior members of staff.
13._________________ trust and respect in the triangle of staff, guest and
management relationships leads to an atmosphere at work that encourages
efficiency and a good team spirit among the food and beverage service
operators.
14._________________ staff should be clean and should use deodorants and
but not strong smelling ones.
15. _________________ the staff must have sufficient knowledge of all the
items on the menu.

17
 What I Can Do

Directions: Visit at least 5 local food and beverage outlet and lists the
qualities, knowledge and skills of a food and beverage service
personnel. And write as many as you can the qualities of each
personnel in every establishment in your food and beverage services
notebook.

Food and Beverage Service Personnel Qualities:

1. Professional Hygiene and Appearance
2. Knowledge of Food and Beverage and
Technical Abilities
3. Punctuality
4. Local Knowledge
5. Personality
6. Memory
7. Honesty
8. Loyalty
9. Conduct
10. Sales Ability
11. Complaints
12. Contribution to the Team

18
 Assessment

Post - Test
Directions: Multiple Choice. Choose the best answer. Write the letter on your
Food and beverage notebook.

1. This type of food service refers to food that can be prepared and
served quickly.
A. Carenderia B. Cafeteria
C. Fast Foods D. Coffee Shop
2. This is the most luxurious and most expensive class of
accommodations on a commercial airplane and ships?
A. First Class Restaurant B. Coffee Shops
C. Carenderia D. Cafeteria
3. A type of Food and beverage establishment that primarily serves
coffee.
A. Bar B. Coffee Shops
C. Cafeteria D. Bistro
4. Is a self-service restaurant in which customers select various dishes
from an Open - counter display?
A. Cafeteria B. Bistro
C. Fast Foods D. Bar
5. This is a type of restaurant that offers a variety of vegetarian foods?
A. Public Houses B. Vegetarian Restaurant
C. Cafeteria D. Bistro
6. Which is not belonging to the group of Non Alcoholic beverages?
A. Wine B. Milk
C. Water D. Tea
7. What type of beverages are the following? Cider, Wines, Liquor and
Spirits?
A. Non Alcoholic Beverages B. Favourite Beverages

19
 C. Alcoholic Beverages D. All way Beverages
8. A small restaurant, serving moderately priced simple meals in a
modest setting that serves alcoholic beverages.
A. Bistro B. Vegetarian Restaurant Cafeteria
C. Vegetarian Restaurant D. Public Houses
9. What is the most basic need of a human being?
A. Clothes B. Money
C. Security D. Food
10. Which of the following is not belonging to Alcoholic beverages?
A. Juices B. Spirits Wines
C. Spirits D. Liquors
11. It is the quality of an employee that always report on the restaurant on
or before the time.
A. Punctuality B. Loyalty
C. Conduct D. Memory
12. A qualities of food service staff that must be tactful, courteous, good
humored and of hold temper.
A. Punctuality B. Loyalty
C. Personality D. Memory
13. This trust and respect in the triangle of staff, guest and management
relationships lead to an atmosphere at work that encourages efficiency
and a good team spirit among the food and beverage service
operators.
A. Punctuality B. Honesty
C. Personality D. Memory
14. Which qualities of a staff must provide service but should not be
servile, and should be able to anticipate the guest’s needs and wishes?
A. Attitudes towards work B. Memory
C. Honesty D. Personality
15. What attributes of a food server projects as a team?
A. Honesty B. Personality
C. Attitudes towards work D. Cooperation

20
 Additional Activities

Word Search
Directions: Look for a word in the puzzle that relates to the different types of
Food and Beverage Service Operation: The words could be in any directions
as long as the letter/s are all inter-connected. Write your answer on your FBS
(Food and Beverage) activity notebook.
HINT: There are ten (10) words that can be found on the puzzle.

T H E M E D R E S T A U R A N T A H C R S A B
H S P A P E T J A W A A A H R D B F O S A M I
F O G B Q F U K W W B B E L I K C L F P A R S
S V K C R G V L N N C T B D T G D D F R B L T
B L E D S H W M B T N D C V E T E C E D C D R
S K L G T I X N T A C E F N W R F B E L D H O
A F R E E J Y O R F D S A Y G E J N S G H B S
Q F F F U T Z U J D E D B T K T H G H I F A E
A S H G V K A P H J F K C R P S I M O T H B A
U B K H W T A R S K J L D M O P J L P R L C B
B O S I S L B Q I D H P E D U R K G W P R P C
N A B E X M C R O A I Y F N C A F E T E R I A
X L R J Y N D S W A N R J D T E L R O T R E D
Z U O K Z O E T D B J J H K M U M S U H U F L
M T Y L A P F U P C K L I W I N E B A R G S G
P R T M B Q G V Y D L D J L T M N P T L S O H
F A S T F O O D T E M H K N R K O Y P G C P N
U M M N C R H W P U B L I C H O U S E S K R O
R W N O D S I X H F N B L F L Q P D H K H Y L
I N T E R N A T I O N A L R E S T A U R A N T

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 Answer Key

What I Have What’s What I have

Learned More Assessment Learned
1. D 1. B 1. C 1. Coffee Shop
2. B 2. D 2. A 2. Alcoholic Beverages
3. C 3. B 3. B 3. Cafeteria
4. A 4. D 4. A 4. Fast Foods
5. A 5. D 5. B 5. Vegetarian
6. B 6. C 6. A 6. Bar
7. A 7. D 7. C 7. Public Houses
8. B 8. A 8. A 8. Personality
9. A 9. C 9. D 9. Attitude
10.C 10. A 10. A 10. Complaints
11. D 11. A 11. A 11. Contribution to the Team
12. A 12. C 12. C 12. Conduct
13. B 13. C 13. B 13. Honesty
14. C 14. B 14. A 14. Hygiene
15. A 15. B 15. D 15. Knowledge
What’s More Word Search
1. T Bistro
2. T Bar
3. T Coffee Shop
4. F Restaurant
5. T International Restaurant
6. F Themed Restaurant
7. F Vegetarian
8. T Captain
9. T Fast Food
10. T Wine Bar
Public House
22
References

Books

Food and Beverages Services-Technical –Vocational –Livelihood

Track manual, First Edition 2017

CBLM on Food and Beverage Services NC II Provide Food and

Beverage Service, 2012

Food and Beverage Services NCII Modules

Food Service and Bartending handbook

Magsaysay Institute of Hospitality and Culinary Arts

Food and Beverage Services Manual,2017

Memorable Events by LorenziAnadaya

Carcar City, Cebu

23
For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph