Food and Beverage

Services NCII
QUARTER
Food and Beverage Services
Food and Beverage Services NCII
Quarter 1 – Module 12: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS (GO) LO 1. Welcome and Greet Guests 2.1 Escort and seat guests
according to table allocations 2.2 Seat guests evenly among stations to control the
traffic flow of guests in the dining room

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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
12 and Beverage Orders (GO)
LO.2 Seat the Guest
Introductory Message

For the facilitator:

Welcome to the Food and Beverage Services NCII- Grade 11/12 Self-Learning
Module12 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 12 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. learn the procedures on how to escort and seat the guests;

2. cherish the value of following the procedures on escorting and seating the
guests; and

3. show how to escort and seat the guests.

PRETEST

Directions: Take this test and find out how much you already know about the
lesson. Write YES if the statement is correct and NO if it is wrong. Write your answer
on the space provided.

_______1. Escorting the guest is done by hostess.

_______2. Normally, the waiter will have to walk a little ahead of the guests.

_______3. The guest will point to the direction of the table saying “Follow me please!”.

_______4. When arrived at the table, pull the chair and seat the ladies first.

_______5. After all the guest has being seated, unfold the napkin and laid it on the
guest’s lap (repeat it until the last guest).
 RECAP

Direction: Arrange the procedures on how to welcome and greet the guests by
writing A to E, where A is the first procedure and E is the last. Write your answer
on the space provided.

__________1. Show the guest to their seat.

__________2. Don’t forget to ask them where they want to be seated - smoking or
non-smoking as some restaurants have both of these sections.

__________3. Ask the guest whether they have made any reservation. If they have,
ask them under whose name they have been booked.

__________4. Approach the guests with an appropriate welcome, for example; ‘Good
morning/afternoon/evening Sir/Ma’am.

__________5. Acknowledge new guests as soon as they arrive (smiling).

 LESSON
Introduction

The experience of walking through your restaurant can have a big effect on guests.
They’ll be able to see what other guests are eating, how they are served, what the
restaurant looks like and more. Guests will usually take their time so don’t rush off
and leave them.

Once you’ve made it to the table this is where things can start to get tricky. Either
your guests will be happy and take a seat or they will be disappointed and ask to
be moved. It’s now up to you to organize a game plan and try and appease your
guest’s complaints.

Before being seated, every guest should be acknowledged by all floor personnel
passing by, even when waiters are carrying trays at the time. Nothing upsets the
customer more than feeling ignored.

Escorting and Seating the Guest

• Normally, seating the guest is done by hostess.

Fig. 1

• With one hand outstretched, he points to the direction of the table

saying “Follow me please!”.
•

Fig. 2
• The hostess will have to walk a little ahead the guests and will lead
the guest to their table which had being set if the guest had make a
reservation
• When arrived at the table, pull the chair for the lady

Fig. 3

• Stand straight 9-12” behind the guests’ chair.

• Bring the right foot forward, with the knee touching the wooden
skirting of the seat in the middle.
• Hold the chair from both the hands from the sides of the back. Lift the
chair about 1’’ from behind and pull it back, ensuring that there is
adequate space for the guests to go between the table and chair.
• When the guest proceeds to sit down, move the chair slowly towards
the guest, till it is comfortable for the guest and rest the chair of the
floor. (https://www.youtube.com/watch?v=vgbn_OrM7Sk&t=23s)
• It must be ensured that the chair is not dragged.
• After all the guest has being seated, unfold the napkin and laid it on
the guest’s lap (repeat it until the last guest)

Unfolding of table napkin please watch this link.

https://www.youtube.com/watch?v=ZIuJ3R5aUIw

– Don’ts while seating a guest

1. Seat gents before ladies. Rapid movement of chair.

2. Incorrect handling of chair. Ordering guests where to sit.

3. Show irritation due to indecisiveness of guests, as to where to sit.

4. If there are empty chairs on the table, the guests are asked if they are going
to be joined by more people. If not then extra covers are removed.

5. Once the guests are seated, napkin must be unfolded from the left hand side
and placed on guests’ lap without touching the guest and ensuring that the
arm is away from the guests’.
 ACTIVITIES

Directions: Role Play

Pretend that you are the waiter/waitress and your house is the restaurant. Your
task is to escort and seat the guests. The guest could be one of your family
members. 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

Direction: Accomplish an exit ticket given the format below:

EXIT TICKETING:
After the conduct of today’s lesson:

I learned
that______________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I want to learn more

about____________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply what I have learned

through__________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
 VALUING

Directions: Fill in the blanks to complete the definition. Choose your answer from
the box below.

____________ is one of the most _________ aspects of restaurant service, so is a

degree of formality, especially in up market operations. ___________ must be made
to __________ a relaxed and welcoming atmosphere with a warm, friendly and
efficient service provided with _______________.

Efforts Courtesy
politeness essential ensure
 POSTTEST

Direction: Write POSITIVE for the proper procedures on how to escort

and seat the guest and NEGATIVE for incorrect way of escorting and seating the
guests.

___________1. Seat gents before ladies.

___________2. It must be ensured that the chair is not dragged.
___________3. Show irritation due to indecisiveness of guests, as to where to sit.
___________4. Stand straight 9-12” behind the guests’ chair.
___________5. Once the guests are seated, napkin must be unfolded from the left
hand side and placed on guests’ lap without touching the guest and ensuring that
the arm is away from the guests’.
 1. Negative
2. Positive
3. Negative
4. Positive
5. Negative
Post test Answer Key
Courtesy is one of the most essential aspects of restaurant service, so is a
degree of formality, especially in up market operations. Efforts must be made to
ensure a relaxed and welcoming atmosphere with a warm, friendly and efficient
service provided with politeness.
Answer Key for Valuing
1. Yes
1. A
2. Yes
2. B
3. No
3. C
4. Yes
4. D
5. Yes
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://www.typsy.com/lessons/how-to-seat-guests-in-a-restaurant

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

https://www.slideshare.net/SunilKumar148/04-sequence-of-service

https://www.youtube.com/watch?v=xLdOlqsJXmc

https://www.youtube.com/watch?v=vgbn_OrM7Sk&t=23s

https://www.youtube.com/watch?v=ZIuJ3R5aUIw

Photo credits
Fig. 1- Accessed Tuesday, 21 July 2020, 9:31:32 PM
https://images.app.goo.gl/hWN6kqnJiSrvvPXx5
Fig. 2 - Accessed Tuesday, 21 July 2020, 9:51:51 PM
https://images.app.goo.gl/S3wycheZk8TcdYoo9
Fig. 3 - Accessed Tuesday, 21 July 2020, 9:28:15 PM
https://images.app.goo.gl/Fm2u79n7NTDq2kts5