CONTEXTUALIZED STRATEGIC

INTERVENTION
MATERIAL IN TLE 12

FOOD & BEVERAGE SERVICES

Prepared by:

JANICE DEL ROSARIO

TEACHER III
Bintawan National High School

TABLE OF CONTENTS
 Title Page

Title Page 1

Table of Contents 2

Rationale 3

Guide Card 4

Activity Card 1 5

Activity Card 2 6

Activity Card 3 7

Assessment Card 8

Enrichment Card 10

Answer Key Card 11

Reference Card 13

RATIONALE

2
 Bintawan National High School is offering Technical-Vocational
and Livelihood Education particularly the Food and Beverage Services
for the Senior High School Students.

This subject helps the Grade 12 Senior High School students in

acquiring the necessary skills and competencies which could lead them
in acquiring the National Competency II. Being a NC II holder is a pride
and honor of the students since this is being recognized in the
Philippines as well as in other countries.

However, one of the least mastered skills in TVL Food and

Beverage Services of the grade 12 Senior High School is serving food
orders to the guest. The students find difficulty in this lesson. To address
the immediate problem, this Contextualized Strategic Intervention
Material is designed.

This Contextualized Strategic Intervention Material will help the

students master the competency since the setting of the tasks included
in this material is related to the students.

The Contextualized Strategic Intervention Material is composed of

guide card, activity card, assessment card, enrichment card, answer key
card, and reference card.

GUIDE CARD

Serving food orders to the guest is one of the lessons in

Food and Beverage Services. This Contextualized Strategic
3
 Intervention Material consists several tasks which can help you
know more about serving food orders to the guest.

This Contextualized Strategic Intervention Material will let

you love the lesson and understand it better. As a grade 12
student, you must be equipped with the skills in serving food
orders to the guest as one of the lessons in Food and Beverage
Services. This will help you equipped with the skills necessary in
achieving National Competency of the TESDA office.

In this material, directions are given in every task. You will be

dealing with the various activities included in the activity cards,
assessment card, and the enrichment card.

This is a self-paced lesson. Enjoy doing the tasks, have fun,

and God bless!

ACTIVITY CARD 1
Directions: Read each of the statement and identify if it is true or
false. Write T if it is true and F if it is false. Write your answer
on the space provided.

4
______1. In Bintawan National High School, you are task to serve
food to your guests. You need to smile and be pleasant while
serving the guests.

______2. Assume services satisfaction at all means.

______3. Be courteous and flexible in your duties.

______4. Dress properly and wear name tags while serving foods
to the guests.

______5. Report any comments and constructive suggestions to

your manager.

______6. Do not leave the guests unattended.

______7. Do not talk too loudly in the service area.

______8. Leave your service station clean and tidy.

______9. Avoid excessive use of jewelry.

______10. Wear light make up.

ACTIVITY CARD 2

Directions: In Bintawan, you are task to serve food to the guests of

your place. What will you serve first? Sequence the following

5
activities in serving food orders to guests. Write 1 for the step 1, 2
for step 2, and so on. Write your answer on the space.

_____1. Bidding goodbye to the guest.

_____2. Presenting and setting the bill.
_____3. Offering and serving coffee or liquor.
_____4. Offering and serving desserts.
_____5. Clearing soiled dishes and crumbing.
_____6. Clearing red wine glass.
_____7. Refilling red wine glass.
_____8. Serving the main course and side salad.
_____9. Serving appetizers, then soup.
_____10. Clearing of aperitif glasses.
_____11. Taking wine orders.
_____12. Completing the table set-up.
_____13. Taking food order.
_____14. Presenting the menu.
_____15. Welcoming and greeting the guest.

ACTIVITY CARD 3

Directions. Match column A with the roles in Column B. Draw a

line to match Column A and Column B.

6
 Column A Column B

1. Glassware a. water goblet, high-bowl glasses,

cocktail glasses

2. Chinaware b. Dinner plate, dessert plate, bread and

butter

3. Busboy c. Serves bread and butter complete table

set up

4. Waiter d. Presents the menu

5. Captain e. Welcomes and greets the guest

ASSESSMENT CARD
Directions: Read and answer the questions. Write the letter of your
answer on the space.

7
_______1. Allan is a resident of Bintawan. In their place, he is
always invited to lead an occasion in their barangay. Allan acts
as the receptionist and wine steward for small groups. Allan is
the ________.
a. captain b. waiter c. busboy d. manager

_______2. In the occasion, Gary waits on the table and assures

that everything is served. Therefore, Allan is _________.
a. captain b. waiter c. busboy d. manager

______3. Maida who is also a member of the group assures that

the table is cleared of used utensils and replaces used ones.
Maida is the __________.
a. captain b. waiter c. busboy d. manager

______4. In the province of Nueva Vizcaya, a debut is held. Mary

is given the task to serve bread and butter. She is the
___________.
a. captain b. waiter c. busboy d. manager

______5. Upon the arrival of the guests in Bayombong, Alicia

approach them and take down note the orders of the guests.
What is the thing that Alicia used in writing the orders?
a. comb b. pocket-size notepad c. lighter d. pen

______6. How about the thing used by Alicia to take down the
order?
a. comb b. pocket-size notepad c. lighter d. pen

8
_____7. In the wedding ceremony held at Bintawan, a guest
request something to light the candles. What is this?
a. comb b. pocket-size notepad c. lighter d. pen

_____8. While the wedding is about to start in the plaza of

Bintawan, the maid of honor is worried because her hair is still
messy. What does she need to maintain her grooming and
appearance?
a. comb b. pocket-size notepad c. lighter d.
pen

_____9. During the wedding, _______ are placed at the table to

wipe hands or face.
a. pen
b. comb
c. handkerchief or soft tissues
d. change money (small notes and coins)

_____10. If cashiering is done by servers, it should become a

second nature of a server to carry along all these items.
a. pen
b. comb
c. handkerchief or soft tissues
d. change money (small notes and coins)

ENRICHMENT CARD

9
Directions: Answer the puzzle below by arranging the jumbled
letters. Identify the word being defined. Write your answer on the
puzzle.

______________1. AAPCINT- takes wine orders

______________2. IEATRW- takes food order

______________3. BBOUYS- completes table set-up

______________4. CHNAIWREA- dinner plate

______________5. SSGLAREWA- cocktail glasses

ANSWER KEY CARD

10
Activity Card 1
1. T
2. T
3. T
4. T
5. T
6. F
7. F
8. T
9. T
10.T

Activity Card 2
1. 15
2. 14
3. 13
4. 12
5. 11
6. 10
7. 9
8. 8
9. 7
10. 6
11. 5
12. 4
13. 3
14. 2
15. 1

Activity Card 3
1. E

11
 2. D
3. C
4. B
5. A

Assessment Card
1. A
2. B
3. C
4. C
5. D
6. B
7. C
8. A
9. A
10.B

Enrichment Card
1. Captain
2. Waiter
3. Busboy
4. Chinaware
5. Glassware

REFERENCE CARD

12
Edica and Rolda (2001). Food Service and Bartending. AR Skills
Development and Management Services. Paranaque, Metro
Manila.

Hayter, R. (2000). Foods and Drink Service. Hospitality Training

Foundation and Thomson Learning.

USAID. (2008). Technical Training for Food and Beverage

Services. Project for Livelihood Upgrading and Development of
Youth in the Hospitality Sector.

ABOUT THE AUTHOR

13
 Janice A. Del Rosario is from Bintawan Sur, Villaverde,
Nueva Vizcaya. She is a regular/permanent teacher at Bintawan
National High School.

The author has finished Bachelor of Science in Secondary

Education, major in MAPEH at Nueva Vizcaya State University last
April 2010. She finished her academic units for Master of Arts in
Education major in MAPEH in the same university.

In term of skills and prowess, the author is a TM level I and a

National Competency holder in Food and Beverage Services and
Bread and Pastry.

At present, the author continues her advocacy in teaching

the learners by writing localized instructional materials which could
lead to the better understanding of the learners.

14