Lesson

FBS: Take Order

What I need to know

We are now on the third lesson of this module, keep it up! After going through this lesson,
you are expected to:

1. Take orders completely in accordance with the established standard procedure.

2. Note special request and requirements accurately.
3. Repeat orders to the guests to confirm items.
4. Provide and adjust tableware and cutleries appropriate for the menu choices in
accordance with established procedure.

What’s In

You were taught how to seat guests in the previous lesson. You were also guided with the
sequence of events once the guests are already seated. We are now on the next lesson of this
module, I hope you learn as you go through the module, you’ll learn and have fun. Good luck!

What’s New

Activity 3.1 - #Throwback

Take a flash back during the time you were in a fast food chain like Jollibee or simple
kalenderia, what are the events usually happening as you order your food? What are your
observation to the one who tend to you? Using a hashtag, take note of your observation with a
short description, as many as you can.
Lesson 3.1 - The Menu
The kind of menu that the restaurant uses, determines the type of service it
offers. Menus can also be made according to the need of each establishment or
according to the function of the meal, but in the end, it is important to understand
that a restaurant menu can be done in two ways: individually priced or at a set price
for a complete meal.
The Menu is a price list of food & beverage items available in Food &
Beverage outlets. It helps the guest to select what they like to eat and drink.
Depending on the establishment and the occasion, the menu may be plain or artistic
in its presentation, possibly with a description of how it is prepared.
Types of Menu
A la carte
A la carte means a multiple choice menu in which each item is listed down
in specific sequence with individual price. The food in prepared in this kind of menu
is a semi-prepared form and takes time to prepare
Table d’hotel
In short, the meaning of table d’hotel is "table of the host”. It refers to a menu
of limited choice, is kept in fully prepared form, and which is planned in advance
for specific functions. In this type of menu, each dish is not individually priced but
the complete meal is sold to the guest for a fixed price.
Other Types of menu
Static Menu common type of menu and does not change every day.
Dinner Menu more elaborate as guests have more time and leisure in eating.
Further, alcohol beverage is essential in this kind of menu.
Children Menu typically food children loves to eat. Burgers, fried chicken,
spaghetti and the like is present in this kind of menu.
Breakfast Menu usually used in room service, consist of continental and
American breakfast.
Board Menu typically used by cafes, it is usually place at the top of order
area, written in a board for customers’ convenience.
Du Jour Menu "Du Jour” a French term means "dish of the day”, which
restaurants used available seasonal ingredients to prepare the freshest food possible
for the day; e.g. "Soupe du jour” means soup of the day.

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 What is It

Let’s Try Activity 3.2! - As you read, you discover information about the
different types of menu. Use a Venn diagram below to see the similarities and
differences of these types of menu.

Lesson 3.2 - Order Taking

You’re already acquainted with the different types of menu, this time you
will be dealing with the sequence of events in terms of taking guests’ food orders.
There are few important points that the waiter needs to remember:
• Make sure menus are updated and clean while you hand it over to the guests.
• Hand it to the guest, do not put it in the table. If menu is a booklet type,
open it, if it’s not a booklet type hold it in an upright position.
• Prior in taking order, do not forget to ask the guests if they have any special
dietary requirement.
• Be alert, focused, and attentive, do not forget your order pad and pen or
pencil. It is where you’re going to record the order.
• Lastly, make sure to be knowledgeable about the menu.
Order Taking Procedure
1. Approach the guests and stand in the Say: Excuse me ma’am/sir, may I take your
right hand side of the guest. order now? But before that, may I ask if you
have any special dietary requirement, or
allergies?

2. Take the Food Order. In taking order, follow the sequence

The four major component that you need C,E,L,G,H (Child, Elders, Ladies, Gents,
to record are Table number, Number of and Host)
covers, item ordered, and Servers
name/signature.
3. Upselling/ suggestive selling a. Take effort to sell a complete
meal, make suggestions that are
suited to the age, taste, and needs
of the guests.
b. If the order is out of stock,
suggest
appropriate alternatives or
substitute, do not just say, not

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 available on the moment and or
make the guests wait.

4. Ask the guests how he wanted his/her
dish to be prepared, this is mostly
applicable but not limited to:
a. Egg
b. Steak
5. When the guests is done ordering, Say: May I repeat vour order,
REPEAT his/her order.
6. Indicate the time of serving
7. Place your order to the kitchen
8. The Plus Minus Technique
a. Egg, “how would you like the egg
done sir?”
b. Steak,” “how would you like the
steak done sir? Rare, medium
rare, or well done?
.
Did I get your order right ma’am/sir?
Say: Your order will be served within 30
min. would that be alright with you
ma’am/sir?
Excuse yourself, but before leaving, tell
guests that you are just in your post
whenever they need anything.
Adjust the cover according to the guests’
orders. Which means removal of the
unnecessary table appointments of
courses that have not been ordered, and
add those which are included otherwise.

What’s More

Let’s Practice Activity 3.3! - AS you read, you determine the steps in order
taking procedure. Using the graphic organizer below, fill in the appropriate spiel of
the order taking process. Your work will be rated using the rubrics below:
Criteria Excellent Very Satisfact Needs Total
(5 pts.) Satisfactory ory Improvement
(3 pts.) (2 pts.) (1 pts.)
1. Orders are taken
completely, in
accordance with the

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 What is It
establishments’
standard procedure
2. Special needs and
requirements are noted
accurately.
3. Suggestions and
upselling were carried
out.
4. Orders are repeated
back to the guest to
confirm items
5. Adjust tableware and
cutleries appropriate
for the menu choices in
accordance with
established procedure.
What I Have Leaned

Let’s sum it up together!

Below are the important points in this lesson, as you notice, there are
missing word to make the statement complete. In this matter, you need to fill in
the appropriate answer to make the statement acceptable. Simply write the correct
statement in you notebooks. Enjoy!
1. A la carte means a multiple choice menu in which each item is listed down
in specific sequence with _____________ price.
2. A ____________ helps the guest to select what they like to eat and drink.
3. Prior in taking order, do not forget to ask the guests if they have any
special __________________ .
4. The four major component that you need to record are _________________ ,
Number of covers, ______________ , and ____________ name/signature.
5. Adjust the cover according to the guests’ orders is called _______________ .

What I can Do

Activity 3.4 - Order Taking Procedure

Direction: Portray the scenario below. You may ask a member of your family
member to practice it with you.
Scenario #1: You will going to portray as the waiter, your guests is ready to
order. The table composed of a couple with a 7 year old child. The wife is
allergic of peanuts, how are you going to manage the situation.

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