Senior High School

Technical-Vocational
Livelihood
Home Economics
Food and Beverage Services
Quarter 1 – Module 1
Prepare the Dining Room/Restaurant Area
for Service Take Table Reservations
 COPYRIGHT 2020

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Development Team of the Module

Writer: Patrick Rafael T. Patino

Editor: Leonila J. Floria
Reviewers: Juliet A. Tan, Wendylyn Cortina, Maria Linda D. Enario,
Jennifer Lejeste, Ruby Domiquel
Illustrator: Stephen B. Gorgonio
Layout Artists: Alberto S. Elcullada, Jr., Junie Gallenero
Management Team: Ma. Teresa M. Real
Dominico P. Larong, Jr.
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Manuel L. Limjoco, Jr.

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 Senior High School

Technical-Vocational
Livelihood
Home Economics
Food and Beverage Services
Quarter 1 – Module 1
Prepare the Dining Room/Restaurant Area
for Service Take Table Reservations

ii
Introductory Message
For the facilitator:
Welcome to the Technical-Vocational Livelihood 12 Self-Learning Module on
Prepare the Dining Room/Restaurant Area for Service Take Table Reservations.
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.
For the learner:

Welcome to the Technical-Vocational Livelihood 12 Self-Learning Module on

Prepare the Dining Room/Restaurant Area for Service Take Table Reservations.
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.

ii
This module has the following parts:

Activity : This will bring understanding to what you already know

and experience to what you should learn further.

Analysis : In this phase, you will process and classify what is valid
and not for a more in-depth understanding.

Abstraction : This part leads you in reinforcing what you know and
should know more. Exercises are presented for
independent practice to solidify your understanding and
skills of the topic.

Application : This stage brings you to a more practical way that you are
going to use what you have learned and think new ways
on how it can be improved further.

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 CONTENTS OF THE MODULE
Page
CONTENT STANDARD 1
PERFORMANCE STANDARD 1
LEARNING COMPETENCY 1
LEARNING OBJECTIVES 1

DAILY LEARNING TASK:

DAY LEARNING TASK

1 Introduction 1-5
Pre-test
Activity
2 Analysis 6
Reflect and Understand
3 Abstraction 6-10
4 Enrichment 11-12
5 Application 13-14
Self Check!
Talk to me
References 15

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 LESSON 1
Prepare the Dining Room/Restaurant
Area for Service
Take Table Reservations
Content Standard:
The learners demonstrate an understanding of concepts, and principles in
preparing the dining room/restaurant area for service

Performance standard:
The learners independently prepares the dining room/restaurant area for
service

Learning Competency:
Answer inquiries promptly, clearly and accurately
Ask pertinent questions to complete the details of the
reservation(TVL_HEFBS9-12AS-Ia-b-1)

Learning Objectives:
1. Understand the concepts and principles in preparing the dining
room/restaurant area for service
2. Promptly, clearly and accurately answer inquiries
3. Value the importance of asking pertinent questions to complete the details
of the reservation

INTRODUCTION
Welcome to the Technical- Vocational Livelihood Track Grade 11 Self-Directed
Learning Module on Food and Beverage Services NC II.
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
empowered to process the contents of the learning resource while being an active
learner.
Moreover, this module will provide the learners the essential knowledge and
skills of food and beverage service in relation to preparing the dining area for service
and taking table reservations. Are you now ready? Let’s get started!

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PRE-TEST

Let us determine how much you already know about Food and Beverage Services.
Take this test!
Directions: Read and analyze the statement carefully. Choose the correct answer
and write the letter on the space provided before the number.

____1. Which type of restaurant serves mostly cooked or ready to eat food arranged
behind a food-serving counter?
A. Cafeteria
B. Casual Dining
C. Fast Food
D. Specialty

____2. Who is responsible for ensuring that all the duties necessary for the pre-
preparation for service are efficiently carried out and that nothing is forgotten?
A. Captain
B. Host
C. Manager
D. Waiter

____3. In this kind of system, food is prepared in one place then transported to
satellite kitchens.
A. Assembly- Serve Food Service System
B. Centralized (Commissary) Food Service System
C. Conventional Food Service System
D. Ready –Prepared Food Service System

____4. Which kind of restaurant emphasize speed of service and low cost over all
other considerations?
A. Cafeteria
B. Casual Dining
C. Fast Food
D. Specialty

____5. Who attends the guest’s needs particularly on arrival at the restaurant?
A. Captain
B. Host
C. Manager
D. Waiter

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____6. It is a telecommunication device that permits two or more users to conduct a
conversation when they are too far apart to be heard directly.
A. Computer
B. Radio
C. Telephone
D. Walkie Talkie

_____7. The following words are the proper words to use during a telephone
conversation, EXCEPT:
A. Certainly
B. Good bye
C. One moment please
D. Sure

____ 8. The following are not the proper words to say during a telephone
conversation, EXCEPT:
A. Bye
B. Hello
C. Ok
D. Yea

____ 9. The following are important in taking reservation, EXCEPT:

A. Address of the guest
B. Name of the guest
C. Number of the guest
D. Time of reservation

____ 10. These are the functions of any restaurant and bar, EXCEPT:
A. To make profit
B. To take table reservations
C. To provide a nice environment where guest can enjoy the food and drinks
D. To provide food and beverage, served attractively fulfilling customer
expectation

____ 11. Which type of restaurant serves moderately priced food in a casual
atmosphere?
A. Cafeteria
B. Casual Dining
C. Family style
D. Fast Food

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____ 12. Which type of restaurant is with a fixed menu and fixed price, usually with
diners seated at a communal table such as on bench seats?
A. Cafeteria
B. Casual Dining
C. Family Style
D. Fast Food

____ 13. Which type of restaurant range from quick service to upscale and menus
include ethnic and/or authentic ethnic foods?
A. Casual Dining
B. Family Style
C. Fast Food
D. Specialty

____ 14. This person has overall responsibility for the restaurant and other food and
beverage service areas.
A. Captain
B. Host
C. Manager
D. Waiter

____ 15. This person is responsible for the service of all alcoholic drinks.
A. Host
B. Manager
C. Sommelier
D. Waiter

ACTIVITY

Direction: Below is a telephone conversation in making reservation. The underline

words are not the right words to say when having a conversation. Replace the
words to come up with a polite and prompt conversation in the box after the
dialogue.

Hostess: Hi! Thank you for calling Patino Restaurant. How may I help you?
Randy: I’d like to make a reservation.

Hostess: One moment.

Randy: No problem.
Hostess: For which day and for what time?
Randy: Is it okay for Friday, the 24th, at 7 o’clock.

Hostess: Yeah, we still have tables available.

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Randy: Wow, that’s great.

Hostess: How many will be in the party?

Randy: There will be seven of us.
Hostess: And the name on the reservation?
Randy: Johnson.

Hostess: And a phone number where we can reach you?

Randy: 310-555-9023.

Hostess: Okay. Let me repeat back to you the information I have. This is a
reservation for the Friday after next for seven at 7 p.m. Is that correct?
Randy: Yes, that’s right. Can we have a table by the window in a non-smoking
section? I want to be away from the kitchen, if possible.

Hostess: Sure, our restaurant is all non-smoking. We can’t guarantee a window

table, but I’ll note your preference.
Randy: Okay, that’s fine. What’s the parking situation at the restaurant?

Hostess: We have a parking lot behind the restaurant, and we also have valet
parking. Do any of the guests have special needs?
Randy: I’m glad you asked. I’ll need two high chairs and four booster seats.

Hostess: I’m sorry, but did you say two high chairs and four booster seats?
Randy: Yes, I did. I’m taking all of my nieces and nephews out to dinner.

Hostess: That sounds nice. It should be a lively evening.

Randy: You’re telling me!

Hostess: Thank you very much we look forward to it. Bye!

Don't Say One Moment But Say

Don't Say O.K But Say
Don't Say Sure But Say
Don't Say Hi But Say
Don't Say Bye But Say
Don't Say Yeah But Say

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ANALYSIS

Reflect and Understand!

From the given activity above, share your insights on the following questions.
1. What should be the proper way of taking table reservation?
2. What are possible questions of customers when taking table reservations?
3. What are the tips in taking table reservation?

ABSTRACTION

Food and Beverage Operations

The Restaurant
A restaurant is a food-service establishment that serves prepared food
tocustomers. Service is generally for eating on premises, though the term has been
used to include take-out establishments and food delivery services. The term covers
many types of venues, diversity of styles of cuisine and service.
Restaurants are sometimes a feature of a larger complex, typically a hotel,
where the dining amenities are provided for the convenience of the residents and for
the hotel with a singular objective to maximize their potential revenue. Such
restaurants are often also open to non-residents. It ranges from modest lunch or
dining places catering to people working nearby, with simple food and fixed menu
served in simple settings at low prices, or expensive establishments serving
expensive specialty food and wines in a formal setting

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling customer

expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.

Types of Restaurants

Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food arranged
behind a food-serving counter. A patron takes a tray and pushes it along a track in
front of the counter. Depending on the establishment, servings may be ordered from
attendants, selected as ready-made portions already on plates, or self-serve of food
of their own choice.

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Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all other
considerations.

Casual Dining Restaurants

A casual dining restaurant is a restaurant that serves moderately priced food
in a casual atmosphere. Except for buffet- style restaurants, casual dining restaurants
typically provide table service. Casual dining comprises of a market segment
between fast food establishments and fine dining restaurants.

Family Style Restaurants

Family style restaurant are restaurants with a fixed menu and fixed price,
usually with diners seated at a communal table such as on bench seats. Often these
restaurants provide children play area.

Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic dishes
and/or authentic ethnic foods. They specialize in a multicultural cuisine not specifically
accommodated by any other listed categories. Example: Asian Cuisine, Chinese
Cuisine, Indian Cuisine, American Cuisine etc.

Staffing and Management

The focus of recruiting service personnel and management staff should be
effective delivery of services and proper management on daily basis, plus long-term
goals of the restaurant. Restaurant staffing depends on size, covers, style, and type
of the food and extent of the operation. But remember, the key for effective
management and service delivery is teamwork. The following personnel shows a
structure of medium size casual dining restaurant.

Restaurant Manager
This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service and
is responsible for any staff training that may have to be carried out, on or off the job.
He or she may make out duty rosters, holiday schedules, and hours on and off duty,
so that all the service areas and outlets run efficiently and smoothly.

Captain
This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are efficiently
carried out and that nothing is forgotten. The captain helps with the compilation of
duty rosters and holiday schedules, and may relieve the restaurant manager, on their
days-off.

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Waiter
The waiter must be able to carry out the same work as the station headwaiter
and relieve him on days-off. The waiter will normally have less experience than the
station headwaiter. Both the waiter and the station headwaiter must work together as
a team, to provide efficient and speedy service.

Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and
possibly wishing to take up food service as a career. During service, this person will
keep the sideboard well filled with equipment, and may help to fetch and carry items,
as required. The trainee carries out certain cleaning tasks during the pre-preparation
period. He may be given the responsibility of looking after and serving some
appetizers or smaller courses, from the appropriate trolleys.

Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the
service of meals. He must also be a salesperson. This employee must have a good
knowledge of all beverages available, the best wines to accompany certain foods and
the liquor licensing laws applicable to the establishment and area.

Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly, on
arrival at the restaurant. The host should "Meet, Greet and Seat" the guest. The
host/ess should make sure that; guests leaving the restaurant have enjoyed their
meal. The host/ess is usually the final contact point for the guest and this is a "sales"
opportunity.

Barman
This person must have a good knowledge about the ingredients and methods
needed to make alcoholic and non-alcoholic drinks.

Food Service System

1. Conventional Food Service System
This service system is the most common of all the systems in the food service.
In this kind of system, ingredients are assembled, and food/dish are produced onsite.
This system is usually used in cafeterias, restaurants, small hotels and school
canteens.

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 2. Centralized (Commissary) Food Service System
Centralized Foodservice is also known as central kitchen or food factory. In
this kind of system, food is prepared in one place then transported to satellite
kitchens. This system is most effective when mass production is required, airline
industry is an example of establishment that uses centralized foodservice system.

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3. Ready –Prepared Food Service System

In ready prepared foodservice system, the food is produced onsite, it is usually

chilled or frozen then reheated and served to customers on site and readily available
to the customers. Ready prepared foodservice system is usually used by hospitals
and prisons.

4. Assembly- Serve Food Service System

In this system, food is purchased then stored either chilled or frozen for later
use. Then it will be portioned and reheated and served to customers. It is usually used
by in-flight caterers.

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ENRICHMENT

Table Reservation
A table reservation is prearrangement made in advance to have a table vacant
at a restaurant. The vast majority of the world does not have a need for a reservation,
and some do not have a policy for making one. The classy restaurants mainly in big
cities often require a reservation, and a number of tables may have been booked for
weeks in advance. In particularly high-class places, it may be difficult to make a
reservation on the same day as the scheduled visit.

Benefits to Restaurants
A restaurant will assess the advantages and the disadvantages of offering the
service of table reservations to its customers, and even though there is a cost involved
in this service, it offers the benefit that will outweigh all the disadvantages one may
consider.
Providing table reservations may be a good tool to increase demand for a
particular restaurant. As regulars know that there is a limited capacity of seats, they
will always prefer to make a table reservation instead of coming to the restaurant and
facing a long waiting line. This tool aids 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 reservation is also a handy tool in competitive markets since it makes it
conceivable for restaurants to “steal” some market share from its competition. This
happens when patrons are not able to get a reservation at their “first choice” restaurant
and they choose to go to their “second choice” restaurant, where they are able to get
a reservation.
This service signifies an important advantage for restaurants, because by
ensuring 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, cater more parties each day, and
consequently, have a higher daily income.
Table reservation helps restaurants to estimate demand in a more precise way,
and therefore, to increase sourcing and staffing, and to manage costs more efficiently.
A restaurant will be able to deliver a better quality of service, by managing workflow in
a better way, through reservations

Table Reservations Procedure for Restaurants

Answering the telephone:
(Greet the caller as per the time of the day)
Good (morning / afternoon / evening). Roof Top Restaurant Albert speaking.
How may I help you?

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Acknowledging a reservation request
Certainly Mr. Roberto (use a name if whenever known)
Yes of course sir or madam, (use a name if known)
Taking the table reservation details:
(Ask standard questions)
May I have your name, please?
When would you like to reserve your table?
A table for how many guests?
Where would you like to sit?
Do you prefer a smoking area? (Only applicable if your restaurant has a
separate smoking area/zone)

When you check the reservation book

Please excuse me, (name), give me a moment please, I am going to check the
reservations.
Please let me put your call on hold, while I see what we have available.
Just one moment, please (name), while I check the availability.

Returning to the caller

Thank you for waiting, (name of guest).
I am sorry to keep you on hold, (name of guest)
May I have your contact number, please?

Confirming the details

May I please repeat the details of table reservation, a table for (4) (this afternoon
/ on Saturday, 31 October) at (7.00 p.m.) in the name of (Mr. Santos)? And your
(telephone number) is (123456789). Are that details correct?

Saying goodbye
Thank you very much for choosing our restaurant, Mr. Santos. We look forward
to seeing you then. Have a great day ahead.

When a table is not available

I’m afraid we have no vacant table at that time. Would (7:30 pm) be suitable?
I’m afraid we have no vacant table available there at that time. But there is
available (say where) then. Would that be alright?

Offering an alternative
May I help you to reserve a table at our other restaurants instead?
Perhaps you’d like to have (lunch) in the (Habagat Restaurant), where there will
be a buffet this afternoon.

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APPLICATION

Activity 1. Self-Check!
Direction: Write TRUE if the statement is right, and FALSE if it is wrong on the space
before the number.

______1. A Family style restaurant serves moderately-priced food in a casual

atmosphere.

______2. The conventional foodservice system is very common of all systems in

food service operation.
______3. Fast food is a restaurant serving mostly cooked or ready to eat food
arranged behind a food-serving counter

______4. In a ready-prepared foodservice system, the food is produced onsite, it is

usually chilled or frozen then reheated and served to customers on-site and
readily available to the customers

______5. Specialty restaurant specializes in a multicultural cuisine not specifically

accommodated by any other listed categories. Example: Thai Cuisine,
Chinese Cuisine, Indian Cuisine, Japanese Cuisine, etc.

Activity 2. Talk to me!

Directions: Call a classmate and ask him/her as your partner in the role play. One will
act as the guest and the other will act as the Food Service Attendant and then swap
roles. Use the rubric below as your guide in rating your partner.

Customer: Hello, good morning. Am I calling to Nanay Restaurant?

Staff: Hello good morning. Yes, this is Patrick from Nanay Restaurant. How
may help you?
Customer: Is it possible to make a reservation?
Staff: Yes, it is possible.
Customer: Wow! That is good news.
Staff: For how many person?
Customer: For 8 person.
Staff: What day and time/ When is the date and time?
Customer: This coming Friday around 7 pm.
Staff: Under what name?
Customer: Under the name of Tonio.
Staff: Any special request Mr. Tonio?
Customer: I would like to have 2 baby chairs in an air-conditioned non-smoking
area.

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Staff: I would like to repeat the reservation it is for 8 person, this coming Friday
at 7 pm in a non-smoking air-conditioned area and two baby chairs under
the name of Tonio. Thank you for calling. See you and have a nice day!

Talk to me! Rubric

Name of Classmate/Rater: _______________________ Date: _______________

Criteria
Points Poor Fair Good Excellent
Score
1 2 3 4
Tone • Monotone • Talk too • Pleasant phone • Clear and
• Unenthusiasti fast voice. understanda
c • Talk too • Good steady ble.
• Not positive slow. rate of speech • Pleasant
• Sounds • Clear and and cheerful
annoyed or understandable. tone.
distracted
Delivery • Mumbles, • Student • Student’s voice is • Student used
• Incorrectly incorrectly clear clear voice
pronounces pronounce • Pronounces most and correct
term, s terms words correctly. pronunciation
• Speaks too • Speaks • Partner can hear of terms
quietly making with little the voice clearly • Partner can
it difficult to voice. hear the voice
hear. • Classmate very clearly
has
difficulty
hearing
the
conversati
on.
Fluency • Student • The • Some minor • Student
pauses so conversati hesitation are speaks with
frequently on is quite present in the fluency and
while broken conversation natural,
speaking and • The flow of allowing the
• It is hard for marked communication is audience to
the listener to with the good listen without
remain awkward difficulties.
interested. silences
• Has a
tendency
to use
repetitions
and fillers,
such as
“um”
and “uh”.

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REFERENCES

Books:
Gerona,M (2018).Core Competencies Food and Beverage Services NCII
CBLM.NMSF-TESDA.Philippines 2018. (7-32)

Internet Sources:
• https://en.wikipedia.org/wiki/Table_reservation#:~:text=The%20modality%20o
f%20table%20reservations,a%20better%20quality%20of%20service

• https://www.indeed.com/career-advice/career-development/phone-etiquette

• https://www.pinterest.ph/pin/505036545689270131/

• http://www.elegantwoman.org/etiquette-proper-table-setting.html

• https://www.thebalancesmb.com/restaurant-design-2888629

• http://allanamadelinesc.weebly.com/uploads/1/3/4/4/13447525/pyp_6-
mandarin-phone_call-assessment_madeline_6b.pdf

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Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

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