Food and Beverage

Services NCII
QUARTER
Food and Beverage Services
Food and Beverage Services NCII
Quarter 1 – Module 11: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS (GO) LO 1. Welcome and Greet Guests 1.1 Acknowledge guests as soon
as they arrive 1.2 Greet guests with an appropriate welcome

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Module

Writer: Lourdes M. Bulaqueña
Editors:
Reviewers: Maria Elizabeth N. Villabroza,
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division
Education Program Supervisors
Librada L. Agon EdD (EPP/TLE/TVL/TVE)
Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of Pasig

City
 Food and Beverage
Services NCII
QUARTER 1
MODULE
Welcome Guests and Take Food
11 and Beverage Orders (GO)
LO1. Welcome and Greet Guests
Introductory Message

For the facilitator:

Welcome to the Food and Beverage Services NCII- Grade 11/12 Self-Learning
Module11 on Welcome Guests and Take Food and Beverage Orders (GO).

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:

Welcome to the Food and Beverage Services NCII-Grade 11/12 Self-Learning

Module 11 on Welcome Guests and Take Food and Beverage Orders (GO).

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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS
At the end of this module you are expected to:

1. identify the procedures of greeting guests;

2. appreciate the value of proper welcoming of guests; and

3. demonstrate how to properly acknowledge and welcome the guests.

PRETEST

Directions: Take this test and find out how much you already know about the
lesson. Fill the missing words to complete the conversations. Choose the correct
answer from the box provided below.

1. Waiter - Good afternoon, Ma’am/Sir. __________ to Buting Restaurant,

please come in….Have you made any reservation?

Guest- None

2. Waiter- May I __________a table for you?

Guest- Sure

3. Waiter- __________for how many Ma’am /Sir?

Guest- Table for one.

4. Waiter- __________ or non smoking?

Guest - Non Smoking

5. Waiter- This way __________.

Smoking Please Welcome

Table suggest
 RECAP

Game 1: Who wants to be a Millionaire

Direction: Choose the correct answer.

1. This procedure picks up dirt, dusts, and other particulates from the floor and
can renew the shine of the floor.

A. Dry-mopping B. Wet-mopping C. Vacuuming D. Sweeping

2. To remove mess from the floor and tables or from other parts of the dining area
before starting to clean.

A. Trash the trash B. Declutter first

C. Clean from top to bottom D. Develop a routine

3. Remove clutters, wipe away spills, and wipe furniture and anything in between
and clean the floor last.

A. Trash the trash B. Declutter first

C. Clean from top to bottom D. Develop a routine

4. Dining tables should be ____________ for devices and 34 to 36 square inches for
four-seater.

A. 35 square inches B. 25 square inches

C. 29 square inches D. 30 square inches

5. To make job faster and easier.

A. Buy easy-care cleaning materials B. Let the cleaners do their work

C. Clean from side to side D. Clean up spills immediately
 LESSON
Introduction

‘First Impression Is The Last Impression’

The first impression your guests receive is when they walk in and are greeted by your
staff. That initial connection is the basis for the rest of their dining experience. Every
guests attended in the restaurant or hotel gain their first impression from the staff
who acknowledge their presence and from the greeting they receive. Welcoming and
greeting the guest is the first in fine dining sequence.

That’s why it’s so important for your host to make your guests feel welcomed, not
just with the initial greeting, but as the guests’ dining experience continues. The
waiting service actually begins with welcoming and greeting of the guests.

Welcoming and Greeting the Guests

The head waiter or one of the waiters in some food service establishments does the
job in welcoming and greeting the guests as they enter. Receptionist and not the
waiter does the job in other restaurants. Usually the waiter must position himself at
the door or entrance of the restaurant. The waiter should greet the guest warmly with
a smile with appropriate greeting like “Good morning”, “Good afternoon” or “Good
Evening”. The waiter may guide the guests to an available table or if there are quite
a number of available tables. The waiter must be polite, asking about the guest’s
needs and showing genuine concern.

The procedure of Welcoming and Greeting of Guests.

1. Acknowledge new guests as soon as they arrive (smiling)

Fig. 1
2. Approach the guests with an appropriate welcome, for example; ‘Good
morning/afternoon/evening Sir/Ma’am

Fig. 2

3. Ask the guest whether they have made any reservation. If they have, ask
them under whose name they have been booked.

Fig. 3

4. Don’t forget to ask them where they want to be seated - smoking or non-
smoking as some restaurants have both of these sections.

Fig. 4.1 Fig. 4.2

 5. Show the guest to their seat (normally seats are allocated for guest who
makes a reservation)

Fig. 5

6. If they don’t have any reservation, allocate the guest on the next available
table according to the number of covers.

Fig. 6
 Welcome and Greet the Guest Script

Waiter - Good afternoon, Ma’am/Sir. Welcome to Buting Restaurant,

please come in….Have you made any reservation?

Guest- None

Waiter- May I suggest a table for you?

Guest- Sure

Waiter- Table for how many Ma’am /Sir?

Guest- Table for one.

Waiter- Smoking or non smoking?

Guest - Non Smoking

Waiter- This way please.

Students will watch the video: https://www.youtube.com/watch?v=g3q3iOGRhfU on how to

welcome and greet the guest.
 ACTIVITIES

Directions: Role Play

Pretend that you are the waiter/waitress and your house is the restaurant. Your
task is to welcome and greet the guest. The guest could be the family member.
Document your performance task by taking a video.

Rubrics

Category Points
Costume 10
Good Communication Skills 10
Approach the Guest 10
TOTAL 30
 WRAP-UP

3,2, 1 Strategy: Directions (Students will answer the questions)

a. Give three (3) things that you have learned today.

b. Based on Question a, how will you apply those things that you have
learned in everyday life? Cite two (2) examples.

c. Write one (1) question about the lesson you are confused about.
 VALUING

Directions: Fill in the blanks to complete the quotation by Brian Tracy. Choose
your answer from the box below.

“Communication is a __________ that you can ______________. It is like riding

a _____________________ if you’re ____________________ to work at it, you can
rapidly _____________________ the quality of every part of your life.”

improve bicycle skill

learn willing
 POSTTEST

Direction: Write POSITIVE for positive greetings or welcoming of guest

and NEGATIVE for negative greetings or body language to the guest. Write you
answer on the space provided.

___________1. Eye Contact

___________2. Chewing on a pencil
___________3. Listening Closely
___________4. Smiling
___________5. Leaning up against the wall
 1. Positive
2. Negative
3. Positive
4. Positive
5. Negative
Post test Answer Key
Communication is a skill that you can learn. It is
like riding a bicycle if you’re willing to work at it,
you can rapidly improve the quality of every part
of your life.
Answer Key for Valuing
1. Welcome
1. A
2. suggest
2. B
3. Table
3. C
4. Smoking
4. D
5. Please
5. A
Recap Pretest Answer Key
KEY TO CORRECTION
 References
Book

Basbas, Leonora D. Food and Beverage Services. Manila: Rex Bookstore, 2017.

Internet Source

https://rezku.com/blog/ten-tips-for-how-a-host-should-welcome-a-guest

https://www.slideshare.net/sykha25/chapter-3-guest-handling-procedure

https://www.laguardia.edu/uploadedFiles/CE/Content/English_Language_Learni
ng/Center_for_Immigrant_Education_and_Training/GP-Hotel_T.E.A.C.H/Unit2.pdf

https://www.youtube.com/watch?v=g3q3iOGRhfU on how to welcome and greet

the guest.

Photo credits

Fig. 1 – Accessed Saturday, July 18, 2020. 2:55:26 PM

https://images.app.goo.gl/rkvmBMoohj8y5UDAA

Fig 2 – Accessed Saturday, 18 July 2020, 3:07:46 PM

https://images.app.goo.gl/5Sbow9eg1aEEQ6Ca9

Fig. 3- Accessed Saturday, 18 July 2020, 3:37:41 PM

https://images.app.goo.gl/MCrZdamJZeytgwHLA

Fig. 4.1 – Accessed Saturday, 18 July 2020, 3:41:57 PM

https://images.app.goo.gl/XF6mxXVLbPUvdhbD6

Fig. 4.2 – Accessed Saturday, 18 July 2020, 3:44:58 PM

https://images.app.goo.gl/enTc41wTNnx7C9fXA

Fig. 5- Accessed Saturday, 18 July 2020, 3:01:45 PM

https://images.app.goo.gl/zAjdAc2cvP2wXa6t6

Fig. 6 – Accessed Saturday, 18 July 2020, 3:49:37 PM

https://images.app.goo.gl/p3ufN4ZbQ7NmfaGj6