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Q2 ( Welcome Guest AND TAKE FOOD & BEV. Reser
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Food and Beverage Services – Senior High School
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Quarter 2 – Module 2: Welcome Guests and Take Food and Beverage
Orders
First Edition, 2019
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Senior High School
Food and Beverage

Services
Quarter 2 – Module 2:
Welcome Guests and Take
Food and Beverage Orders
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encourage teachers and other education stakeholders to email their feedback, comments, and recommendation
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Department of Education Republic of the Philippines

TABLE OF CONTENTS
Page
COVER PAGE i
COPYRIGHT PAGE ii
TABLE OF CONTENTS iii
TITLE PAGE iv
Lesson 1 – Welcome and Greet Guest 1
Introduction 1
Pre – Test 3
Activity 1.1 6
Welcome and Greet Guests Procedure 7
Enrichment Activity 9
Generalization 16
Application 17
Lesson 2 – Seat the Guests 12
Introduction 12
Activity 3.1 12
Escorting and Seating the Guest Procedure 13
Enrichment Activity 16
Generalization 16
Application 17
Lesson 3 – Take Order 18
Introduction 18
Activity 3.1 18
The Menu 19
Activity 3.2 20
Order Taking Procedure 20
Activity 3.3 21
Generalization 22
Activity 3.4 22
Lesson 4 – Liaise Between Kitchen and Dining Area 24
Operating Ordering System 25

Types of Manual Docket System 26
Types of Software System 28
Activity 4.1 29
Activity 4.2 30
Generalization 31
Assessment 32
Reference 34

Lesson FBS: Welcome and Greet Guest
1
Welcome to this module! You must be very excited to start with the learning
activities. The learning exercises in this module have been designed to provide you with
rich, encouraging and interactive learning experiences that will help enhanced better
your communication in English. Please familiarize the different sections of this module.
What I need to know
This section starts to explore the learning activities that will take place when the
customer arrives at the food and beverage establishment. You will learn the proper way
of welcoming and greeting the guests, seating the guests, taking food and beverage
orders, and liaising between kitchen and dining room area in accordance with the
established standard procedure.
This module is about welcoming guests and taking Food and Beverage orders.
You will be guided on the proper way and sequence of the service upon arrival of the
guests, and expansions are discussed in the following lessons:
• Lesson 2.1 – Welcome and Greet Guests

• Lesson 2.2 – Seat Guests
• Lesson 2.3 – Take Food and Beverage Order
• Lesson 2.4 – Liaise between Kitchen and Dining Room Area
After going through this module, you are expected to:
1. Acknowledge guest as soon as they arrive at the restaurant;

2. greet guests with an appropriate welcome;
3. check details of reservation based on established standard policy;
For you to achieve the objectives of this module, here are some steps to follow:
1. Reading is the key and following instructions carefully will help

you comprehend each lesson well.
2. Take note and record points for clarification.
3. Do the activities to fully understand the lessons.

4. Answer the self-check to monitor what you already learned in each lessons.
5. Answer the posttest.
6. Check your answers in every test against the key to correction.
Being familiar with the following terms will help you get the most from this module:
Terms Definition
A La Carte Menu Multiple choice menu in which each item is listed
down in specific sequence which is priced individually.
A formal and extravagant meal for many people,
Banquet usually followed by speeches.
Fairly standardize menu that includes
juices, cereals, eggs to order, breakfast meat like
Breakfast Menu
bacon, sausages or ham, waffles, and pancake.
A chair intended for children.
Booster seats/booster
cushion Free drinks offered to guests once they arrived
or are seated.
Complementary Drinks
A docket system that is widely used in restaurants,
residential hotels, and large establishments where
Computerized Control orders are entered by waiters at one terminal or more.
System A person who buys products and services
offered in the restaurants.
Set of dishes or menu items that are different
Customer/ Guest for each day or week during a cycle.
“Chef’s tasting menu”, this type of menu is
Cycle Menu described as “showcase the chef’s flair for
combining flavors and textures”.
Degustation Menu A traditional manual system which can be
preprinted, often used in medium and large-
sized hotels and restaurants with a limited menu.
“Du Jour” a French term means “dish of the
Duplicate docket system
day”, which restaurants used available seasonal
ingredients to prepare the freshest food possible for the
Du Jour Menu or Daily day; e.g. “Soupe du jour” means soup of the day.
menu An order entry tool which provides all the
items in the menu list to take note of the customers’
order quickly.
Electronic Order Pad
Floor Plan

It is the lay-out of the restaurant, in which
Receptionist/Hostess/ the receptionist can view the tables occupied by
Host/Maître de Hotel the guests and those which still vacant.
Lunch Menu The first person who greets and welcomes the
guests in a restaurant.
Menu Board Composed mostly of light and informal meals
like sandwiches, salads, and soups.
A board where the menu is posted on and
placed outside a restaurant primarily to attract
Point of Sales
tourists.
(POS) Equipment
A digital order entry technology that is used to
capture orders, record data, and display or print tickets.
Reservation
An act of making prior arrangement in a
restaurants.
Static Menu Most common type of menu or predetermined
menu that does not need to change every day.
French phrase which means “host’s table”
Table D’ hôte it offers one or more variants of dish for fix prices.
A person who serves food and beverage.
Waiter
What I Know
Pre – Test
Direction: Read the following test items carefully and choose the correct answer from
the given choices, write your answer in your activity notebook.
1. What is the most important factor to show in greeting guests?
A. Price
B. Ambiance
C. Smile
D. Status
2. A couple entered the restaurant, however, all the tables were already occupied. As
a receptionist, what will you say to the couple?
A. “My apology sir/ma’am but all seats are occupied at the moment. Would you
like waiting at the lounge and I’ll call the moment we have a table available for
you.”
B. “My apology sir/ma’am but all seats are taken at the moment. Would you
mind waiting at the lounge for five minutes and I’ll call the moment we have a
table available for you?”
C. “I’m sorry sir/ma’am, we are fully occupied”

D. “I’m sorry sir/ma’am but all seats are full at this moment, would you like to have
a drink while waiting?
3. What other way can you do towards a guest who claims a confirmed booking when
in fact they never made one?
A. Decline the guest form dining in your restaurant and notify that they have
not created one
B. Apologize profusely, and offer another session of a meal if and only if you
have vacancy
C. Honestly inform the guest that you are into computerized system a no results
were found under their name
D. Adopt the stance that says “If we can’t find your booking, you didn’t make one
4. How else can you do to accommodate a walk in guest that arrives in your restaurant
at earlier time and wants to dine in your restaurant even if you are at full house status
at twenty one hundred hours?
A. Offer some bar service towards your guest while waiting in the lounge and
inform them whenever a table is already available
B. Decline the guest for a dining experience in your restaurant, instead transfer
to your nearby sister establishment
C. Ask whether they could be finished by 8:45 pm so you can re-set it for the
reserved guest
D. Create another time schedule for guest reservation and transfer them to
nearby restaurant
5. How else should you state an acceptable standard spiel when asking the guest
table approval before seating?
A. Do you want this seat ma’am/sir?

B. How about seating here ma’am/sir?
C. Will this table be alright for you ma’am/sir?
D. Is this table okay ma’am/sir?
6. What is the shape of the napkin after successfully draping on the lap of each guest?
A. Square B. Diamond C. Rectangle D. Triangle
7. What could be done by a certain restaurant staff to maximize sales before the actual
order taking?
A. Individually distribute menus to guests

B. Offer the drink list with the host after seating
C. Utilize suggestive selling during order taking
D. Ask guest water preference after seating
8. How do you call the price list of food and beverage items available in restaurants?
A. Menu B. Food List C. A la carte D. Table d hotel

9. Which of the following choices best describes the event where can you utilize prix
fix type of menu?
A. Normal day to day dining B. Restaurants

C. Banquet Functions D. Hotels
10. Which of the following choices is UNLIKELY to describe the purpose of taking
food orders?
A. Informs the kitchen or bar staff of the order

B. Informs the service staff of any changes needed to the cutlery
C. Identifies who is eating or drinking the items ordered D. Provides the basis on
which are VIP and regular guest
11. Where should a waiter position himself in order taking?
A. Center of the table B. Right side of the host

C. Left side of the host D. Corner of the table
12. What should be suggested to a guest after ordering the main course?
A. Appetizer B. Soup C. Wine D. Cocktail
13. Defined as to establish working relationship, typically in order to cooperate between

the kitchen and the dining area.
A. Liaising B. Liaise
C. Taking orders D. Placing Orders
14. It is the computer-based order entry technology that restaurants used to record data,
enter orders, and or display and print tickets.
A. Personal Office System

B. Price of Sale
C. Point of Sale equipment
D. Price Office System
15. Which of the following is the traditional manual system that is often used in medium
and large sized restaurants?
A. Triplicate Docket System

B. Duplicate Docket System
C. Electronic Billing System
D. Computerized System

What’s In
You are done with the basics in dining management during the previous module.
You already mastered the procedure on taking table reservation, familiarized the different
cutleries, tableware and glassware necessary for service. Different table napkin folding
and table skirting design and procedures were already attained and acquired. In this
module, your communication skills will be enhanced because you are going to deal with
the ways to handle guests in the
dining area.
What’s New
Lesson 1 – Welcome and Greet Guests

Have you experienced dining in a restaurant? If no, have you watched a movie which the
casts dine in a cozy restaurant? What did you observe in the setting?
When customers arrived, it is the responsibility of the service staff to promptly meet
them with a smile and an appropriate greetings at the door. First impression lasts, they
say, that’s why welcoming and greeting the guests is equally important as having a meal
itself. If the impression was not good enough, it will affect the dining experience and may
not be a potential repeat customer, and that is a big no in the business industry.
Activity 1.1 Welcoming and Greeting the Guest Procedure

Direction: As you read, fill in the graphic organizer below regarding the process on how
to welcome and greet the guest appropriately.
The person who welcomes and greets upon the arrival of the guests is the
receptionist, also known as host or hostess. The receptionist must set the positive mood
and ambience of the diners to enjoy their dining experience. It can be achieved if the
receptionist wears his/her best smile, enthusiastic but respectful since he or she is the first

contact of the guests. Remember that customers like to be pampered, and they should
always be treated with importance. In addition, the welcoming and greeting of the guests
upon arrival can also be done by the head waiter.
What is It
Welcoming and Greeting Guests Procedure
1. Acknowledge guests as soon as they arrived at the restaurant. When the guests arrive,
open the door. Walk towards the guests, make a pleasant eye contact, and welcome
them with an appropriate greetings. If it happens that you are busy with another
guests, acknowledge the new guest by making eye contact and say;
“I’ll be right back with you.” Or simple hand gesture or smile will do.
2. Greet guests with an appropriate welcome.
Welcome guests with an appropriate greetings according to their gender, and time of
the day. Address them with the appropriate greeting for the time of the day as
follows,
00:00—11:59 – “Good Morning”
12:00 – 06:59 – “Good Afternoon”
07:00 – 12:59 – “Good Evening”
Say: “Good morning/afternoon/evening, Sir/ Ma’am, welcome to OHSP Restaurant (name

of the restaurant).
*Note that, by greeting them with their names, it would let them feel that they are
important.
Say: “Good morning/afternoon/evening, Mr. or /Ms. ,

welcome to OHSP Restaurant (name of the restaurant).
3. Checking reservations.
• Politely ask if they have reservation, if they do, ask the guest’s name in the
reservation list and guide them to the reserved table. Make sure that their table is
prepared in advance.
Say: “Good morning/afternoon/evening, Mr. or /Ms.

, welcome to OHSP Restaurant (name of the restaurant). Are we
holding any reservation from you?
Or
“Good morning/afternoon/evening, Mr. or /Ms.

, welcome to (name of the restaurant). We have prepared a
nice table for your party. This way please.
• Another situation is, if the guest doesn’t hold any reservation. The receptionist
must ask how many are dining and ask their preferred section in the dining
room/restaurant. (e.g., smoking or non-smoking room, near the window, corner
table, among others).
“How many are we expecting in the party, sir/ma’am?

• The receptionist will also hold them for a moment to check if there are still tables
available. In case all tables are already occupied, politely inform the guest and ask
them if they can wait at the lounge.
• If the guests will wait at the lounge, they should be informed about the length of
waiting time or period honestly, to avoid bad impression from the guests. Explain
to the guests that there will be a table ready in the few minutes or the table are
currently being cleared and set.
• If you anticipate a long waiting time period, the receptionist may offer
complimentary drinks and lead them to a place where they can wait comfortably.
Say: “My apology sir/ma’am but all seats are taken/occupied at the moment. Would
you mind waiting at the lounge and/or bar area for five minutes and I’ll call
the moment we have a table available for you?”
Don’t just say;
“I’m sorry we are full at the moment”.
Special needs customers
Guests may also have a special needs and simple observation will identify many
of these. Don’t wait to be asked if you think there is a special need, be proactive and offer
it to the guests. These special needs are currently include but not limited to:
• Easy access to the guests table because of a disability.
• A booster seat/high chair for infants.
• Warmer equipment of a bottle for babies.
• Appropriate food for those with special dietary needs as indicated in the
reservation information.
• Privacy for romantic couples, and business people – to the best extent possible.
Offering pre-meal services
As and when circumstances dictate, or opportunities present themselves like all
tables have already been occupied, pre-meal services can be offered to guests.
These services include but not limited to:
• Bar service – it may be appropriate to offer guests the bar services before they go
to their table and/or while waiting for a vacant ready table.
• Lounge and waiting areas. This saves the guests from possible embarrassment,
and rather, demonstrates excellent customer service and indicates that you are
tuned in to individual needs. You can offer the customer something to read while
they patiently waiting.
• Valet services. Common services available for guests include but is not limited to
valet parking, car retrieval, car rental, booking of tickets, and
arranging of taxis to guests.
What’s More
Below is a sample spiel about welcoming guests, complete the missing information,
familiarize the sequence and try to practice it in front of the mirror.

WELCOME/GREET GUESTS (RECEPTIONIST/HOSTESS)
Receptionist: Good morning, evening, afternoon Sir/Ma’am or Mr.
or Mrs. , welcome to Open High
Restaurant. Are we holding any reservation from you?
- If YES
Receptionist: (Under the name of) sir/ma’am we have prepared a very nice table for
you, this way please….will this table be alright with you sir/ma’am? - If NO (Note:
check the floor plan first, if there are still table available, say :)
Receptionist: May I suggest a table for you?
Guest: Yes please.

Receptionist: This way please.
 Then the guest follows the receptionist/hostess while you lead with
one step ahead and carrying with you already the menu and drink list
professionally.
Receptionist: Will this table be alright with you sir/ma’am?
Another Scenario which the guest doesn’t hold any reservation:
- Upon checking into the floor plan and there’s no table available, say:
Receptionist: I’m sorry sir/ma’am but all seats are occupied at the moment.
Would you mind waiting at the lounge for five minutes and I’ll call the moment
we have a table available for you?
This is also the right time to offer the pre-meal services like bar area, lounge
and valet services, not just to increase sales but also to demonstrate excellent
customer service.
Guest: Alright, I’ll be waiting at the
bar. Before the guests are seated:
Activity 1.2 – The Restaurant’s Receptionist

Perform the role of a Restaurant’s Receptionist/ Host/Hostess as
you welcome and greet guests in the following situations. Situation 1:
Mr. De Guzman was newly appointed Chief Executive Officer in the company he
served in. He planned to celebrate his promotion together with his family, close friends,
and colleagues at Open High Restaurant. He made reservation via telephone two days
before the party and Mr. De Guzman requested for a booster seat for his 2 year old baby.
Your performance will be rated using the rubrics below:

Criteria Excellent Very Satisfactory Needs Total
(5 pts.) Satisfactory (2 pts.) Improvement
(3 pts.) (1 pts.)
Guests are
Acknowledge as
soon as they arrive.

Guests are
greeted with an
appropriate
welcome.
Details of
reservations are
checked base on
established
standard policy.
What I Have Learned
Congratulations! You are almost done with the lesson. For the teacher to assure
that you apprehend the lesson well, in your activity notebook, write at least 5 sentences on
what you capture about the lesson.
What I Can Do
Write a spiel following the situation below, apply what you have leaned, and put your
spiel in your activity notebook.
A group of young lady decided to dine at Self-Check Restaurant without prior reservation.
Unfortunately, as the Receptionist check the floor plan, it was found out that there were
no tables available at the moment. As a receptionist, what best move will you do?
Your write up will be rated using the rubrics below:

(3 pts.) (1 pts.)
Guests are
Acknowledge as
soon as they
arrive.
Guests are
greeted with an
appropriate
welcome.
Details of
reservations are
checked base on
established
standard policy.
10

Lesson
2 FBS: Seat the Guest

What I need to know
We are now on the next lesson, good job! After going through this lesson, you are
expected to:
1. Utilize tables according to the number of party or person.

2. Seat guests evenly among stations to control traffic flow of guests in the dining room.
3. Open cloth napkins for the guests when applicable.
4. Serve water according to the standards of the food service facility.
5. Present the menu to the guests according to the establishment’s standard
What’s In
practice
We have already capture the previous lesson about how to properly welcome and greet
guests according to standard procedure. The proper character of a waiter in welcoming
and greeting the guests was also emphasized. We are now ready to the next lesson, let’s
now learn and enjoy.
What’s New
Seating the Guests and Presenting the Menu

Many hotels or restaurants may have a different standard to greet their guests
according to establishment procedure. There is commonly a simple sequence of events
that may occur when a guests enters a restaurant. This sequence is called the 'meet-greet-
seat' sequence, which means that you first meet the guests, then greet them and finally,
show them to their seats.
Activity 2.1 Seating the Guest Procedure
Direction: As you read, fill in the graphic organizer below regarding the process
on how to seat the guest.
11

What is It
The manner on how customers are seated should contribute in making

favorable impression, courtesy and care should always be present. Different seating plan
should be made for different types and number of guests. Considerations should be given
to customers with the following preferences:
a. Smoking or non-smoking areas.

b. Customers with small children- should be seated in the corner or wall side.
c. Customer with special physical needs- should be positioned close to the hostess
station as possible.
d. Customers with communication difficulties- should be positioned close to the
hostess station as possible.
Escorting and Seating the Guest Procedure
1. Escorting the Guest

• From the reception area, receptionist will lead the guests to their table. Once
the table is available, accompany them immediately to the table with hand
outreach to the direction where you are heading to and palm open.
• Do not walk too fast and walk little ahead when escorting guests to the
table. Be considerate of elderly or handicapped guests.
Say: “This way ma’am/sir”.
2. Seating the Guest

As a receptionist or Maitre D’ Hotel, you have some consideration to follow when
assigning tables to customers, and this will make them appreciate and enjoy the
dining experience in the restaurant. These considerations are as follows:
• Accommodate guests’ preferences like smoking or non-smoking, pool

side, window, terrace, etc. whenever possible. If ever the table they wanted
is already occupied, apologize and offer what is available.
• Another is the number of guests in the party. Position them where they
have enough space to sit on.
• For guests with small children, put them on the corner or wall side.
12

Don’t forget to offer booster seats for the small kids to be seated.
• For the couples, assist them to the seat with the best view.
• Customer with special needs like senior citizen and person with disability
should be seated as close to the hostess station as possible. Offer assistance
without seemingly overbearing and avoid drawing unnecessary attention to
them.
• Ladies must always be seated first and against the wall if any, pull out the
chairs for them if they let you, push the chairs gently after they are seated.
• For the groups where there is a host or hostess, or where there are assigned
seats for the guests, it is customary to seat the host/hostess last.
Before the guests are seated,
Ask: “Will this table be alright for you? I’m sure this could be a
nice area for dining ma’am/sir as you can witness here the
sunset while dining”
Then endorse guests to the captain waiter. The hostess/ receptionist leaves the
table once the captain waiter or the waiter approaches the guests’ table. If the
waiter of Food and Beverage Services Attendant (FBSA) is not yet available to
attend to the guests;
Say: “The waiter will be with you shortly”.
3. Unfolding of Table Napkin

When the guests are already seated Food and Beverage Service
Attendant/waiter will unfolds the napkins and gently places them on each of the
guests’ lap if they let you.
If the guests allow you, from the right-hand side of the guests, remove the
napkin that has been provided as part of the setting. Unfold it into a triangular
shape and drape it across the guest’s lap without touching any body parts of the
guest. Laid napkins should be pointed side facing away from them. Note that
some guests will prefer to place their own napkin, so be aware of the guests’ body
language at all times, and certainly don’t force this service on anyone.
A comment such as “Excuse me ma’am/sir, may I unfold the table napkin for
you?” may be appropriate.
4. Waiter Takeover and Serving Water

The captain waiter/waiter should be well groomed, s/he should stand erect,
make a pleasant eye contact as s/he welcomes the guests to the restaurant,
depending on the establishment’s standard policies. Reading the guests’ comfort
level and perhaps the occasion helps personalize and adjust service to the specific
needs of the party.
In serving water, waiter should be at the right side of the guests. Pour water in the
water goblet ¾ full.
Say: “Hi I am (name), I will be your waiter for tonight. Here’s your water. Please
let me know if there is anything I can do to make your dining experience more
pleasurable”.
5. Presenting the menu card
13

After serving the water, the waiter will excuse his/herself to get the menu card. In
presenting the menu card, it should be on the right hand side of the guests. If it’s a
booklet type, menu should be handed open in a right side up position.
Say: “Excuse me ma’am/sir here is our menu card for your food selection. Please
take you time to read the menu and I’ll be back to take your order whenever you
are ready.
6. Serving of Bread
After presenting the menu, you may suggest or ask the guest if they want to have
their bread, after hearing the guests’ response, excuse yourself and tell them you’ll
be back with the bread.
When serving bread, present the bread o the guest and served it the left side hand
of the guests where the bread and butter plate is placed. Do not cross over to the
guests.
Say:” excuse me ma’am/sir, here is your bread. Please call me whenever you are
ready to order.”
Now you are done with the sequence, and here are some helpful tips on seating the guests.
• When one or two people is dining in a restaurant do not use the four-seat table if
possible, unless there are no other table available.
• Young couples prefer quite corners with good view.
• Loud, noisy parties may be placed in private rooms or towards the back of the dining
room to avoid disturbing other guests.
• Should the guests request for a specific location, try to accommodate him/her.
• In seating the guests, assist the ladies first, followed by the gentleman, and the
host/hostess last. If in case there are children in a group, they should be assisted first.
Note:
1.When your guest carries some bags or wears heavy jacket during winters, offer
assistance especially for girls upon suggesting tables.
2. While leading your guest to their table, make sure that you’re already carrying
the menu and drink list professionally with your one hand and another hand half
wide open to lead the guest where you are heading to.
What’s More
Activity 2.2 – The Restaurant’s Receptionist

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 Restaurant’s Receptionist. You will going to escort a
couple. As a receptionist, you will going to perform your task in seating your guests to
their table and introduced the captain waiter/waiter to them.
14

(3 pts.) (1 pts.)
1. Escort and seat guests

according to table
allocation.
2. Utilize tables according to
the number of party or
person.
3. Details of reservations are
checked base on Seat
guests evenly among
stations to control traffic
flow of guests in the
dining room.
4. Open cloth napkins for the
guests when applicable.
5. Serve water according to
the standards of the food
service facility.
6. Serving bread according to
the standards
What I Have Learned
Congratulations! You’re almost finish with this lesson. For the teacher to assure
that you apprehend the lesson well, in your activity notebook, write at least
5 sentences on what you realize about the lesson.
What I can Do
Write a spiel following the situation below, apply what you have leaned, and put
your spiel in your activity notebook. Let’s see how you’ll deal with the given scenario.
There is a family composed of 6 members, 2 elders, a couple, a toddler and a 1

year old baby. They don’t have any reservation, and the dining area is full at the moment.
As soon as the table is available, the couple doesn’t like the table. As a receptionist/waiter
what will you do?
Criteria Excellent Very Satisfact Needs Total
(5 pts.) Satisfactory ory Improvement
(3 pts.) (2 pts.) (1 pts.)
15

7. Escort and seat
guests according to
table allocation.
8. Utilize tables
according to the
number of party or
person.
9. Details of reservations
are checked base on
Seat guests evenly
among stations to
control traffic flow of
guests in the dining
room.
10. Open cloth napkins

for the guests when
applicable.
11. Serve water

according to the
standards of the food
service facility.
12. Serving bread

according to the
standards
Lesson
3 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.
16

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.
What is It
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
17

Table d’hôtel
In short, the meaning of table d’hôtel 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 cafés, 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.
What’s More
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.
18

• 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 C,E,L,G,H
The four major component that you need (Child, Elders, Ladies, Gents, and Host)
to record are Table number, Number of
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
available on the moment and or make
the guests wait.
4. Ask the guests how he wanted his/her a. Egg, “how would you like the egg
dish to be prepared, this is mostly done sir?”
applicable but not limited to: a. Egg b. Steak,” “how would you like the steak
b. Steak done sir? Rare, medium rare, or well
done?
5. When the guests is done ordering, Say: May I repeat your order, . Did
REPEAT his/her order. I get your order right ma’am/sir?
6. Indicate the time of serving Say: Your order will be served within 30 min.
would that be alright with you ma’am/sir?
7. Place your order to the kitchen Excuse yourself, but before leaving, tell guests
that you are just in your post whenever they
need anything.
8. The Plus Minus Technique 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
19

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:
Order Taking Procedure

(3 pts.) (2 pts.) (1 pts.)
1. Orders are
taken
completely, in
accordance
with the
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.
20

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.
(3 pts.) (2 pts.) (1 pts.)
1. Orders are taken
completely, in accordance
with the 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
21

5. Adjust tableware and
cutleries appropriate for
the menu choices in
accordance with
established procedure.
22

FBS:
LessonLiaise between kitchen and dining area
4
What I need to Know
We are now in the last lesson of this module, good job! You are almost done in this
module, way to go buddy! At the end of this module, the you are expected to:,
1. Check tables ware for chips, marks, cleanliness, spills, and drips,
2. Carry out plates and trays safely,
3. Place and send orders to the kitchen promptly
4. Relay information about special requests of the guests; and
5. Apply manual system in taking order.
• What are the sequences on setting the guests?

• What is the last thing to do after the customer have eaten in the restaurant before
beading goodbye?
Liaise is to establish relationship or connection of work specially in ordering

system to cooperate and have mutual concern inside the establishment. In food service
industry, coordination between kitchen and restaurant area is important especially on
busy days where the large demand for a certain menu that cause longer time to prepare. It
is the duty of waiter or food server to advise the guest’s specific time that the foods will
be prepared.
23

New and existing restaurant owners will always got to continue so far on the
newest restaurant technology. Deciding what restaurant technology to use in your
restaurant and what technology to not use are often a challenging task. This article will
check out what the essential and most vital restaurant technology is for restaurants and
then take a glance at what I call optional technology. There are several categories of
restaurants. Each category of restaurant will need certain sort of technologies while some
technology is important for all categories of restaurants. Here are the technologies that
each restaurants must have
Operating ordering systems
All transactions should be undertaken within establishment guidelines relating to:

1. Honesty and integrity. Guidelines cover policy like not charging for items
that weren’t delivered or not charging person X for something that person Y
received
2. Accuracy – checking all entries, extensions, additions and other calculations
to make sure that the customer isn’t overcharged and that the venue captures all
the revenue to which it is legitimately entitled
3. Speed – ensuring that accounts are compiled and presented in a timely
manner according to honesty and accuracy. Never sacrifice accuracy for speed.
4. Explanation and outline of charges. This should detail fully the nature of all
charges so that no confusion or suspicion about charges exists
5. Customer service – treating customers with the courtesy they merit in
reference to the taking of the order, processing of the order and presentation of the
account for payment.
Types of System Use:

1. The manual system
Dining order systems can vary greatly.
The type used largely depends on individual establishment’s preferences supported on
matters such as:
• Their previous experience with using an ordering system – including evaluation of
how existing systems are performing
• The number of orders processed – bigger numbers may encourage the establishment
to use an electronic system
• Skills of staff and thus the supply of skilled staff – most premises dislike having to
train staff.
Below is an example of an easy to read food docket: note how each person has been
numbered to identify their meal selections.
24

Figure: 1 Manual Ordering System
Date Server: Kweeny

Table No. 5 Quantity
No. of Covers: 5
Item
1 Squid Tempura
5 Garlic Rice
1 Tuna Sisig
1
1 Shrimp Sinigang
Tuna Belly
Types of manual docket system:

i. Triplicate docket system- traditional manual system that is often used in medium and
large sized hotel and restaurants
• Table number
• Number of cover
• Date
• Waiters signature
*any cancellation should be countersigned by the supervisor.
ii. Duplicate docket system- used in small, informal type of restaurant. Usually known
as carbon copied system.
*other copy is used for billing purposes for the preparation of the billing.
.
2. Software applications
This computerized system enables electronic management of food and beverage
orders.
A main terminal enables data input to the system. This data comprises the menus
for all the restaurants attached up to the system, alongside prices of every item. This
information might be input by the F & B Manager or receptionist.
Each outlet has its own terminal that displays the menu. This is a touch screen as
there’s no keyboard kind of traditional computer. Printers are an integral part of a system
and that they are present in each of the food outlets, as well as in the kitchen.
As an order is taken by waiting staff, the order is entered into the system, via the
POS terminal. A ‘table tracking’ facility is activated in order that dishes are often added to
the initial order, and tracks are often kept of the order for the nominated table number.
The system also features a facility for every table to possess seat numbers assigned to
their particular order.
The order is then sent to the specified service point, which can normally be the
kitchen and should include the bar. The order is printed call at restaurant area, detailing
not only the things required, but also the table number, time as well as name and/or
number of the waiter/s.
Orders may be changed as guests change their minds, or as other circumstances
dictate.
25

Food and beverage orders are often entered at just one occasion, or using the table
tracking facility, separately by different waiters.
Items that have been incorrectly entered can be deleted and items can be
voided. Both food and beverage are often added to the account during the meal.
Entering a dish or a beverage automatically triggers the designated price.
When the guest requests their account, the system enables printing of their bill.
Various adjustments are often made to the account enabling discounts and vouchers to be
used.
Figure 2 POS System
POS capabilities:
• Act as register as well as computer.

• Calculate cash due.
• Record payment method.
• Keep track of the cash in cash drawers.
• Create sales report.
• Keep track of menu items sold.  Track inventory.
*POS system add convenience, accuracy, and save time in busy situation.
Types of Software System
i. Electronic Payment – This is the ability for a restaurant to accept credit card,
debit cards, gift cards and mobile payment options. Restaurants that don’t have
this technology will miss out on 80% or more of potential sales. There are
exceptions to this rule. The main exception is food trucks and smaller cash only
businesses in busy areas and street vendors. For the vast majority, a payment
system is essential for a business.
26

How to use electronic billing machine:
• Enter waiter’s identity code.

• Place the orders on the machine.
• Press the food and beverage button and enter the amount that was paid off.
• Press enter.
• The machine will print out the receipt.
ii. Network – This represents the technology to enable computer devices to talk to
each other and the internet. This is probably the most overlooked piece of
technology in a store but one of the most important. If the network goes down or
is not available, it can have negative consequences to the store. This next set
includes technology that is highly recommended to enable a more profitable
store.
iii. Inventory Management System – This is a system that will track inventory levels,
cost of inventory and help the store keep the necessary inventory in stock without
over stocking. Many POS systems for restaurant will offer a basic inventory
solution but usually these solutions are very basic and lack the key features. One
of the most important features of an restaurant inventory management system is
keeping track of the inventory costs, looking at inventory levels to prevent out of
stock and enabling automated inventory orders. Inventory management could
also be done manually.
iv. Digital Menu Boards – This technology enables the menu in the stores to be
displayed on screens instead of the traditional printed material. This technology
has advantages in that it will reduce costs of the printed menus and reduce the
labor to change, manage and send the printed menus. This technology is most
useful for fast casual and quick serve restaurants where there is not wait staff.
Digital Menu Boards are good for restaurants that change the menus often, but
still most restaurants used menu cards or books to be given on the guests upon
arrival.
Whats More
Activity 4.1
Direction: Read the following items carefully and choose the correct answer from the given
choices. Encircle the letter of the correct answer.
1. It is the guidelines cover policy such as not charging for items that were not delivered or
not charging person X for something that person Y received.
A. Speed B. Accuracy C. Honesty D. Customer service
2. What detail fully the nature of all charges so that no confusion or suspicion about
charges exists.
A. Speed B. Accuracy C. Explanation D. Customer service
27

3. What checks all entries, extensions, additions and other calculations to make sure that
the customer isn’t overcharged and that the venue captures all the revenue to which it is
legitimately entitled.
4. Treating customers with the courtesy they merit in relation to the taking of the order,
processing of the order and presentation of the account for payment.
5. This computerized system enables electronic management of food and beverage orders.
A. Software System B. Manual System
C. POS System D. F and B System
Activity 4.2 - Liaise between kitchen and dining area.
Scenario: You have two system used in your restaurant the duplicateet system
dered the
dock and manual system in taking order. You have 2 guests who arrived
l you
and or
following foods. How wilwith
fill out the manual docket
the following details:
Number of cover: 2
Date: 1/29/2020
Food items:
2 bowl bulalo
2 cup rice
1 order pizza
2 glasses orange
juice 1 slice of biko
D Ser
aTta vNeorC:
N5 ov
ebQlu oIt.ef
eoa. ers:
ntity m
28

What I have Learned
• Food servicing starts with welcoming the guest. In greeting the guest, always wear
a smile and establish eye contact. Approach the guest, look at each one, greet them
with a smile and mention their name (if known)
• When Escorting and seating the guest, walk a little ahead of them to their table.
Endorse them to the captain waiter and assist them in getting seated.
• When presenting the menu, approach the guests on their table, stand on the RIGHT
SIDE, introduce yourself to the guest, and hold the menu card at the bottom facing
the guest if it’s an open type of menu. Open it to the specialty of the establishment
or the menu of the day. If not, hold it the upper portion with the cover facing the
guest.
• When Taking orders Approach the guests table, stand on the right side with the
note pad and ballpoint pen on your hand. Ask customers if they are ready to order.
Take the order beginning the ladies, then the gentlemen and lastly the host.
• Restaurant Technology is very important when it comes to maintaining connection
between restaurant and kitchen. It’s one way to help them to have understanding
on the whole operation that is happening.
29

•
Assessment
Direction: Read the following test items carefully and choose the correct answer
from the given choices, write your answer in your activity notebook.
1. What attitude must be possessed by a waiter in observing and/or attending

guest’s special needs to let them feel a warm and sincere welcome?
A. Quiet
B. Proactive
C. Discreet
D. Obsessive
2. Which of the following choices supports the appropriate action that must be
taken by a waiter upon checking a surprise birthday cake with the host?
A. Checking obviously upon greeting
B. Confirm discreetly elsewhere
C. Announce clearly at the table
D. Openly inform at the table
3. Which of the following choices is the BEST recommended spiel to welcome
and greet guest on arrival?
A. Welcome to our grand restaurant night, it is a night for you to remember!
B. How are you today ma’am, Isn’t it cold today. Do you have reservations?
C. Good morning Ma’am, how are you today? Are we holding
any reservation from you?
D. Good morning Ma’am, welcome to VNHS restaurant, are we holding
any reservation from you?
4. What seems likely to be the hospitality connotation: “greet and
seat”?
A. Welcoming the guest with a golden smile before seating them
B. Greeting guests on arrival and accompanying them to their table to seat
them
C. Checking the reservation with sincerity and leading them to the table
D. Acknowledging the guest arrival with proper salutation using their
surname
5. What rule is followed by a planned menu if it looks to the length of
meal preparation, amount of experience and time available.
A. Nutritive aspect
B. Economic aspect
30

C. Managerial aspect
D. Aesthetic aspect
6. Where an accompaniment should be placed if a dish contains two or more items?
A. Top
B. Left
C. Underneath
D. Right
7. What should be offered to a guest after eating main course like Beef Medallion?
A. Appetizer
B. Drink List
C. Dessert menu
D. Wine
8. How would you explain dishes towards your guest during order taking in order
to help the guest decide what to order.
A. Explain the preparation, ingredients, and final presentation of listed dishes.
B. Describe the step by step procedure on how to prepare the listed dish.
C. Excessively give details on a listed menu items using mouthwatering
adjectives.
D. Pronounce the dishes creatively that would surely get the guest attention.
9. Where should the waiter position himself in order taking?
A. Enter of the table
B. Right side of the host
C. Left side of the host
D. Corner of the table
10. Whom should offer the wine list
A. Ladies
B. Gentlemen
C. Host
D. Elderly
11. Which of the following choices is LIKELY to describe the proper changing
of silverwares in guest table?
A. Change silverwares in a counter clockwise direction
B. Change the silverwares ladies first
C. Change the knife side first before the fork
D. Change the fork side fist before the knife
12. How should you remove and replace glassware before serving the win?
A. Handle using your clean hands and replace
B. Carry and remove using bar tray
C. Carry the right glass along with the wine
D. Holds the glass safely while walking to the table
31

13. It is the guidelines cover policy such as not charging for items that were
not delivered or not charging person X for something that person Y
received
A. Speed
B. Accuracy
C. Honesty
D. Customer service
14. Treating customers with the courtesy they merit in relation to the taking of
the order, processing of the order and presentation of the account for
payment.
A. Speed
B. Accuracy
C. Honesty
D. Customer service
15. This computerized system enables electronic management of food and
beverage orders.
A. Software System
B. Manual System
C. POS System
D. F and B System
Congratulations! You are done in this module, Good Job! Practice the skills and in a long run you’ll be a skill
Key to Answer for Module II
Answer Key
32
Serving bread Escort the Guest to their Table
Presenting the Menu Seat the Guest
Waiter Takeover & Serving Water

Unfolding of Table Napkin
Checking reservations
Welcoming and Greeting the Guest

Greet guests with an appropriate welcome
Acknowledge guest as soon as they arrive at the restaurant
15. b 14. b
13. b 11. d
10. a 12. b
8. c 6. c
9. d 7. b
5. d 4. b
3. c 2. c
1. a What I know
Lesson 4 – Activity 4.1
Lesson 4 – Activity 4.2
Post Assessment
REFERENCE
Manual/Hand Out
34

Technical Education and Skills Development Authority. (n.d.).Food and Beverage
Services – Training Regulation. TRSFBS205-0509 Food and Beverage Services
NCII Assessor's Guide. (p. 11).
Books
Arcos, Cristeta M., Flores, Jelly M., and Yu, Evangeline V. Food and Beverage Services
Manual: Technical-Vocational-Livelihood- Home Economics First Edition –
Department of Education – Bureau of Learning Resources. Pasig City, Philippines:
Sunshine Interlinks Publishing House, Inc 2017.
35


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Q2 ( Welcome Guest AND TAKE FOOD & BEV. Reser

Secondary education (Eastern Visayas State University)

Studocu is not sponsored or endorsed by any college or university

Published by the Department of

Printed in the Philippines by: Department of Education – Regional Office 10 Office

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Food and Beverage

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Department of Education Republic of the Philippines

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Lesson 1 – Welcome and Greet Guest 1

Lesson 2 – Seat the Guests 12

Lesson 3 – Take Order 18

Lesson 4 – Liaise Between Kitchen and Dining Area 24

Operating Ordering System 25

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What I need to know

• Lesson 2.1 – Welcome and Greet Guests

After going through this module, you are expected to:

1. Acknowledge guest as soon as they arrive at the restaurant;

1. Reading is the key and following instructions carefully will help

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Electronic Order Pad

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1. What is the most important factor to show in greeting guests?

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A. Do you want this seat ma’am/sir?

A. Square B. Diamond C. Rectangle D. Triangle

A. Individually distribute menus to guests

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A. Normal day to day dining B. Restaurants

A. Informs the kitchen or bar staff of the order

11. Where should a waiter position himself in order taking?

A. Center of the table B. Right side of the host

A. Appetizer B. Soup C. Wine D. Cocktail

13. Defined as to establish working relationship, typically in order to cooperate between

A. Personal Office System

A. Triplicate Docket System

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Lesson 1 – Welcome and Greet Guests

Activity 1.1 Welcoming and Greeting the Guest Procedure

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Welcoming and Greeting Guests Procedure

Say: “Good morning/afternoon/evening, Sir/ Ma’am, welcome to OHSP Restaurant (name

Say: “Good morning/afternoon/evening, Mr. or /Ms. ,

Say: “Good morning/afternoon/evening, Mr. or /Ms.

“Good morning/afternoon/evening, Mr. or /Ms.

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Guest: Yes please.

Activity 1.2 – The Restaurant’s Receptionist

Your performance will be rated using the rubrics below:

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What I Have Learned

Your write up will be rated using the rubrics below:

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2 FBS: Seat the Guest

1. Utilize tables according to the number of party or person.

Seating the Guests and Presenting the Menu

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The manner on how customers are seated should contribute in making

a. Smoking or non-smoking areas.