Technology and

Livelihood Education
Home Economics
Food and Beverage Services
Quarter 2 - Module 4
Liasing between Kitchen and
Dining Areas
Department of Education ● Republic of the Philippines
Technology and Livelihood Education Grade 10
Home Economics (Food and Beverage Services)
Alternative Delivery Mode
Quarter 2 - Module 4: Liaising between Kitchen and Dining Areas
First Edition, 2020

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Published by the Department of Education - Division of Bukidnon

Development Team of the Module

Writer: Emma Lousyanna Yamba - Alipin

Editor: Mary Jane R. Cardente, PhD
Reviewers: Grace T. Palahang, PhD; Nanette D. Soriano, PhD
Illustrator and Layout Artist: Athena Princess Y. Alipin
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Chairperson: Arturo B. Bayocot, PhD, CESO III
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Schools Division Superintendent
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Mala Epra B. Magnaong, PhD, Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMS
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Members: Elbert R. Francisco, PhD, Chief ES, CID

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10
Technology and
Livelihood Education
Home Economics
Food and Beverage Services
Quarter 2 - Module 4
Liasing between Kitchen and
Dining Areas

This module was collaboratively developed and reviewed

by educators from public schools. We encourage teachers and
other education stakeholders to email their feedback, comments,
and recommendations to the Department of Education at
bukidnon@ deped.gov.ph.

We value your feedback and recommendations.

 Department of Education ● Republic of the Philippines

What This Module Is About

Quality of service is one of the reasons customers choose to dine at one
restaurant over another. The goal of restaurant employees is to enhance the
dining experience for customers. Therefore, when a waiter welcome to an
upscale restaurant, he has an opportunity to make the restaurant’s first
impression, whether it is a regular customer or a new one, who is dining at the
restaurant for the first time. The way a waiter greets the restaurant’s customer
can result in gaining another regular customer.

Receptionist or food and beverage attendants or waiters who are

responsible for greeting customers must have excellent communication skills in
addition to the capability of discerning the customer’s needs without being
overbearing or intrusive. Upscale restaurant waiters are often hired because
they understand how to handle a wide range of clientele while maintaining a
polite and sophisticated demeanor. While they may not be the primary point of
contact for the restaurant’s customer, there are times when the waiter must
provide excellent customer service from the first moment of contact with a
customer, whether it’s on the telephone, at the hostess’s desk or after the
customer has been seated.

In this quarter, you will learn the proper way of welcoming and greetings,
seating the guests, taking food and beverage orders, and liaising between
kitchen and dining room are. Be sure that guests are seated in the order of their
arrival and preference is given to guests with reservations.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that you
are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You can do
it!

This module has the following parts and corresponding icons:

Icons of This Module

This part contains learning objectives

What I Need to
that are set for you to learn as you go
Know
along the module.

This is an assessment as to your level

of knowledge to the subject matter at
What I Know
hand, meant specifically to gauge prior
related knowledge.

This part connects previous lesson

What’s In
with that of the current one.

An introduction of the new lesson

What’s New through various activities, before it will
be presented to you.

These are discussions of the activities

What Is It as a way to deepen your discovery and
understanding of the concept.
 These are follow-up activities that are
What’s More intended for you to practice further in
order to master the competencies.

What I Have Activities designed to process what

Learned you have learned from the lesson

These are tasks that are designed to

showcase your skills and knowledge
What I Can Do
gained, and applied into real-life
concerns and situations
This is a task which aims to evaluate
Assessment your level of mastery in achieving the
learning competency.
In this portion, another activity will be
Additional given to you to enrich your knowledge
Activities or skill of the lesson learned. This also
tends retention of learned concepts.
This contains answers to all activities
Answer Key in the module applied into real-life
concerns and situations.

Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education - Home
Economics (Food and Beverage Services) Grade 10 Alternative Delivery
Mode (ADM) Module on Liaising between Kitchen and Dining Areas!

This module was collaboratively designed, developed and reviewed

by educators from public schools 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:
 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 and Parents:

Welcome to the Technology and Livelihood Education - Home
Economics (Food and Beverage Services) Grade 10 Alternative Delivery
Mode (ADM) Module on Liaising between Kitchen and Dining Areas!

The hand is one of the most symbolized part of the human body. It is
often used to depict skill, action and purpose. Through our hands we may
learn, create and accomplish. Hence, the hand in this learning resource
signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time.
Your academic success lies in your own hands!

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.

Table of Contents
Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
TABLE OF CONTENTS

Lesson 1: Liasing between Kitchen and Dining Areas 1

What I Need to Know 1
What I Know (Pre-Test) 2
What’s In 5
What’s New 5
What Is It 8
What’s More 11
What I Have Learned 11
 What I Can Do 12
Assessment (Post-Test) 12
Additional Activities 15

Answer Key 16
References 17

Lesson
Liaising between Kitchen
1 and Dining Areas

At the end of this module the student will have a good

understanding on how to liaise between kitchen and dining areas.

What I Need to Know

This module was designed and written with you in mind. It is here
to help you master the Food and Beverages Services. The scope of this
module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But
the order in which you read them can be changed to correspond with the
textbook you are now using.

LIASE BETWEEN KITCHEN AND DINING AREA

The following skills and knowledge shall be the focus of this

module:
● Place and send orders to the kitchen properly;
● Check quality of food in accordance with established standards;
● Check tableware for chips, marks, cleanliness, spills and drips;
● Carry out plates and/ or trays safely;
● Promptly advise colleagues regarding readiness of items for service;
● Relay information about special requests, dietary or cultural
requirements accurate to kitchen where appropriate; and
● Observe work technology according to the establishment’s standard
policies and procedures.

What I Know

Pre-Test
Multiple Choice
Directions: Read the following test items carefully and choose the
correct
answer from the given choices. Write the letter of your
answer in your notebook.

1. You are the assigned receptionist in the restaurant. A male customer

is coming as the first customer on that day. What will you do first?
a. Approach the customer and lead the way to his table.
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
2. A young lady entered the restaurant. However, all tables are already
occupied. As a receptionist, what will you say to the lady?
 a. “I am sorry, Miss. All seats are occupied at the moment. Would
you mind waiting at the lounge?”
b. “I am sorry, Ma’am. All seats are full at this time. Would you
want to have a drink while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment.
Would you mind waiting at the lounge for about five minutes?”
d. “I am sorry, Miss. All seats are occupied at the moment. Would
you want to wait or not?”
3. Which of the following should be done prior the arrival of a customer
who has made a reservation?
a. Place the food on the table.
b. Prepare the table.
c. Prepare the food.
d. Cook the food.
4. Which of the following is appropriate to say if the customer has no
reservation?
a. May I know how many we are expecting, Sir/Ma’am?
b. Table for how many person, Sir/ Ma’am?
c. How many are you, Sir/Ma’am?
d. Table for two or three?
5. What will you say to the customers or guests if you think or feel that
they are now ready to order?
a. May I take your order now Sir?
b. Do you want to order now Sir?
c. Are you ready to order Sir?
d. What is your order Sir?
2
6. If you have four customers and one of them is a senior citizen who is
physically weak, where should he or she be seated in the
restaurant?
a. in the corner or side of the wall
b. Close to the hostess station
c. Against the wall
d. Near the door
7. What will you do after escorting and seating the guests at their table?
a. Unfold the napkins and place them gently on each of the guest’s
lap.
b. Present the menu with a pleasant smile.
c. Take the order cautiously.
d. Make suggestive selling.
8. Why do we need to lead or guide two customers to a two-seater
table?
a. because there would be no space for four customers
b. because there could be space enough for them
c. because it may affect the profit of the day
d. because they are only two
9. Which of the following is the list of all the foods and drinks being
presented to the guests for their choice?
a. electric tablet order
b. order slip
c. menu
d. point of sale
10. Which of the following types of menus offers a complete meal with a
fixed price?
a. Table D’ Hole
b. A La Carte
c. Du Jour Menu
d. cycle menu
11. Which of the following is not a proper way of taking guest’s
orders?
a. Write down the order in triplicate copies; one copy goes to the
kitchen, one for the waiter, and one for the cashier.
b. Take the order beginning with the ladies, then the host, lastly,
the gentlemen.
c. Ask the customer if he is ready to order.
d. Repeat the orders of the guest.
12. What kind of food will you offer to a customer who is in a hurry to
take his or her lunch because of a very important appointment to
attend to after a very short break?
a. highly profitable food
b. ready to cook food
c. specialty for the day
d. ready to serve food
3
13. Which of the following is not included in preparing a triplicate docket
system form?
a. waiter’s code identification number
b. waiter’s signature
c. table number
d. date
14. Which of the following is the correct way of presenting the menu to
the guest?
a. Present the menu to the guest’s left side.
b. Present the menu to the guest’s right side.
c. Present the menu in front of the guests.
d. Present the menu at the back of the guests.
15. Which of the following is the standard sequence of serving foods to
the guests?
a. appetizer, soup, salad, main course, dessert
b. soup, salad, appetizer, main course, dessert
c. main course, dessert, appetizer, soup, salad
 d. salad, soup, main course, dessert, appetizer

What’s In

Brief Drill
1. Enumerate the steps in taking the customer’s order.
2. Give 5 things to remember when taking orders.
3. What is the importance of remembering the sequence in taking
orders?

What’s New
 How to Liaise between Kitchen and Dining Areas

Liaise is defined as to establish a working relationship, typically in

order to cooperate on a matter of mutual concern. In the food service
industry, coordination between the kitchen and dining area is vital,
especially during busy periods when there is large demand for a certain
menu item that may cause a longer time to prepare. It is the duty of the
service food attendant to advice the guests of the specific amount of time
that food will be prepared.

Taking and Placing Food Orders

Orders may be transmitted to the kitchen verbally, but it is still

better to do it in writing to ensure quality service. Since orders have
already been written by the waiter, it is just a matter of submitting a copy
of the order slip to the kitchen. Orders slips must be legibly written
understood by the kitchen staff. When a waiter uses another form of
‘shorthand’, code, or abbreviation to note information, he must ensure that
the kitchen staff is familiar with it.

Nowadays, orders can be taken and placed in various forms,

depending on how the guest are there, and according to the standard
procedures of the establishment. Some establishment have preprinted
forms that simply have to be ticked. Often the waiter will have to use
blank docket. Hence, a Food and Beverage Service Attendant (FBSA) /
Waiter
5
must have enough knowledge on how to use a docket system.

The following are the four main types of docket system used in most
hotel,
restaurant and catering establishments:

1. Triplicate docket system. This is a traditional manual system that is

often used in a medium and large-sized hotels and restaurants. Hence food
and drinks orders must be clearly written in the same language as the menu to
avoid misunderstandings. Only agreed abbreviations should be used. It must
contain:
● Table number
● Number of covers
● Date
● Waiter’s signature
Any cancellation of a docket must be authorized by the head waiter or
supervisor.

Often more than one docket is needed for a meal. For instance, the
dessert requires a second docket to be written. In this case, the docket should
be headed ‘Supplement’. This docket should be signed by the supervisor or
head waiter. There is usually no charge for such orders. If there is an accident
with a dish, a docket is written for a repeat order, it should be headed ‘Accident’.
This docket should be also signed by the head waiter or supervisor and no
charge should be made. The same procedures should be followed by three
copies. If the wrong dish is sent from the kitchen, it should be returned with a
docket headed ‘Return’. The name of the correct dish and the returned dish
should be written on the docket.

2. Duplicate docket system. This is often used in small, informal

restaurants. This system uses only two copies of a docket. It is normally used
in establishments offering a limited menu and might be preprinted. It may also
make use of perforated strips, each one for a different course. The waiter tears
off the strip and sends it to the kitchen as required. The docket should be
containing the following information:
● Serial number of docket pad
● Waiter’s code number identification
● Table number
● Time the order is placed
● Date
The duplicate copy is also used for billing purposes. It should be given
or forward to the cashier for the preparation of the guest’s bill. The waiter must
ensure that all items are entered on the bill. If the waiter presents the bill and
the guests pay the cashier, an analysis of the waiter’s taking will be drawn up
6
by the cashier.

4. Electronic billing machines. This is used in some establishments where

the waiter, rather than the cashier, prepares the bill with accuracy and
speed. The Electronic Order Pad was created primarily as an order entry
tool for DSRs. It was designed to quickly make customers’ orders while
providing important information to increase sales volume and profit
margins. It is a mobile application which works with cloud based entrée.
Net servers. This means the Electronic Order Pad communicates directly
with the entrée.
 NET system in the cloud, and in turn that cloud based system
communicates with the local server in the office. The tablet must have
internet access to create orders. This can be either WIFI or through a cell
network with a data plan. None of the company’s precious data is stored
on the device to avoid risks of data stolen if the tablet is lost stolen. All
activity, such as creating a customer order, saved on the entrée. NET
cloud servers as the order is made. If the tablet loses wireless access or
powers down suddenly, no data will be lost. The DSR will simply log back
in, and complete the order exactly where they left off.

All waiters will have a key with their own letter on it, a stationary
folder, food order pads and bills with consecutive numbers, a paying in slip
and a float.

When taking order, each course is written on the order slip then
placed in the billing machine before being taken to the kitchen. The
correct keys must be pushed to price the order accurately. To use the
machine, waiters must insert their key into the appropriate position.

How to Use an Electronic Billing Machine?

● Place the waiter’s key into the correct locking position.
● Place the docket in the machine.
● Press buttons to price the dishes concerned.
● Press the food/beverage button to show that the money was
received.
● Press identify key
● The docket will now print out

2. Computerized systems. This is used in large establishments and

chain restaurant. Nowadays, this system is widely used in restaurants,
particularly in residential hotels and large establishments such as clubs.
7
Here, orders are entered by waiters at one or more terminals situated on the
floor. Orders may be ‘over-the counter” sales or saved to allocated tables.

What Is It

Point of Sale (POS) System

In most food establishments, Point of Sale (POS) System is used as a
replacement for the traditional or manual way of taking and processing orders.
 Point of Sale (POS) Equipment
It is the most computer-based order-entry technology that many restaurants
use to capture orders, record data, and display or print tickets. Restaurant
servers, bartenders, and cashier can all use POS systems to easily enter food
and beverage orders.

The POS has the following capabilities:

● Acts as a cash register as well as a computer. It consists of multiple stations,
including credit card terminals, receipt printers, display screens, hostess
stations, and server station
● Calculate cash due for every order entered
● Record the method of payment
● Keep track of the cash in the cash drawer
● Create hourly employees to clock in and out
● Calculate labor and payroll data
● Record daily check averages for each worker
● Keep track of menu items sold
● Record information on repeat customers
Having a POS system in place can add convenience, accuracy, and save
time in busy situations.

How Employees Use POS Systems

The use of a POS system may differ in one way or another depending on
the brand and type but for beginners, here are the general processes of taking
an order with POS system.

● Enter your name or user code into the initiation touch screen. This
allows you to access the system.

8
● Begin a new order or check by entering in food items which the
customer orders. For full service restaurants, choose a table
number and add food to an existing check.
● Wait as POS sends all order information to the kitchen or bar in the
form of a printed ticket or a digital display monitor.
● The kitchen or bar staff reads the order and the appropriate food or
beverage for the wait staff or other employee to serve to the
costumer.
● Once the order has been relayed to the kitchen, it is now the
waiter’s job to adjust the place setting, making sure that each guest
has the correct cutlery and service equipment. Every dining room
 facility/restaurant has its own guidelines as to which cutlery and
service equipment are to be used with each dish.
● In a quick-service restaurant, the employee will read the total
change on the POS display, and collect payment from the costumer.
In full service, the FSBA/Waiter will bring a check, wait for payment,
and the enter into the POS when the costumer are finished.

However, basic processes for adjusting covers are as follows:

● Use the food order as a guide to collect the cutlery and services
equipment required by each guests. To be able to do this, you should
be familiar with how all the menu items are presented so that
adjustment to the cover can be made correctly.
● Check service equipment (including cookery and glassware) for
chips, marks, spills, and drips.
● Place cutlery should never be handled by the eating and should be
placed in the same order as it to be used, i.e. from the outside
working in towards the center of the cover.
● Stand between each customer and adjust the cutlery nearest to you.
Never reach across the front of a customer to adjust a cover.
● Remove unnecessary cutlery from the table and place it on your
service tray.
● Place any special service equipment, like pepper mills or lobster
pricks, on the table at this stage. This is also the time to bring any
special condiments that are served with any of the meals ordered.
● While adjusting the covers of each guest, the waiter should at the
same time be monitoring kitchen service points to ensure prompt pick
up of food items. When kitchen staff prompt that the food is ready,
there are several things that must be checked:
- Food must be well presented; its quality must meet the
restaurant’s
9
standards.
- Food must be served at the correct temperature.
- Food must be served exactly as the guest ordered.

After checking the food items, the waiter must now transfer and place
these promptly on the guest’s table (ensuring each guests gets what he/she has
ordered), in accordance with the restaurants’ procedure and safety
requirements.
 Lastly, the waiter must identify additional items required from the kitchen
by continually monitoring service areas (i.e. guest’s table) and consulting with
other service staff. He or she should make the appropriate requests to the
kitchen staff based on the identified needs. He should relay information in a
clear and concise manner using appropriate communication techniques.

Definition of Terms:
1. Electronic Order Pad - an order entry tool which provides all the items in
the menu list to take note of customer orders quickly
2. Receptionist - he first person who greets and welcomes the guest in a
restaurant
3. Lunch Menu - composed mostly of light and informal meals like sandwiches,
salad, and soup
4. Phraseologies - expressions made when dealing with me guests
5. Point of Sale (POS) equipment computer - based order – entry technology
that is used to capture orders, record data, and display or print tickets
6. Reservation - act of making prior arrangement in a restaurant
7. Static Menu - most common type of menu or pre-determined menu that
does not need to change everyday
8. Table D’ Hote - French phrase which means “host’s table’s. It offers one or
more variants of each dish fixed prices
9. Triplicate docket system - a traditional manual system used in medium and
large-sized hotels and restaurants.
10. Waiter - a person who serves food and beverages.

10

What’s More
Directions: Match column A from column B. Write the letter of the
answer
that best describes the items in column A. Write your
answer
in your notebook.

Column A Column B
(Word / Term) (Definition)

1. triplicate docket system A. used in the establishment

offering
2. duplicate docket system
a
3. electronic billing machines
4. computerized system
5. point of sale system
a limited menu
B. computerized replacement of
cash register
C. Bills are prepared by a waiter.
D. Orders are entered in one or
more terminals.
E. small plain jotter pad used in
taking orders
F. used in chain restaurants

What I Have Learned

Directions: Answer the questions in your notebook.

1. How do you liaise between kitchen and dining areas?

2. How do you take and place the food orders?
3. What are the four main types of docket system used in most hotels,
restaurants and catering establishments?

11

What I Can D
 Directions: Fill in the missing words and write your answer in your
notebook.

1. POS acts as a _____ ____________as well as a computer. It

consists of multiple stations, including credit card terminals, receipt
printers, display screens, hostess stations, and server station.
2. POS ____________ cash due for every order entered.
3. POS ____________ the method of payment.
4. POS ________ ________ of the cash in the cash drawer
5. POS _________ hourly employees to clock in and out
6. POS Calculate labor and _________ data
7. POS Record daily ________ __________ for each worker
8. POS Keep track of ________ items sold
9. POS Record information on __________ customers

Assessment

Post Test

Multiple Choice
Directions: Read the following test items carefully and choose the
correct answer from the given choices. Write the letter
only of your answer in your notebook.

1. You are assigned as a receptionist in JMF Restaurant. A male

customers coming as the first customer on that day. What will
you do first?
A. Approach the customer and lead the way to his table.
B. Open the door and greet him with a pleasant smile.
C. Welcome him with a smile and call a waiter.
D. Wave your hand and point where to go.

12

2. A young lady entered Angel’s Restaurant and you know that

all
tables are already occupied by customers. As receptionist, what will
you say to the lady?
 A. “I am sorry, Miss. All the seats are occupied at the
moment. Do you mind waiting at the lounge?”
B. “I am sorry, Ma’am. All the seats are full at this time. Do
you want to have drink while waiting?”
C. “I am sorry, Ma’am. All the seats are occupied at the
moment. Do you mind waiting at the lounge for about five
minutes?”
D. “I am sorry, Miss. All the seats are occupied at the
moment. Do you want to wait or not?”
3. Which of the following should be done prior the arrival of a
guest with reservation?
A. Place the food on the table
B. Prepare the food
C. Prepare the food
D. Cook the food
4. Which of the following is appropriate to say if the customer has
no reservation?
A. May I know how many we are expecting Sir/Ma’am?
B. Table for how many persons, sir/Ma’am?
C. How many are you, Sir/Ma’am?
D. Table for two or three?
5. What will you say to the customers or guest if you think or feel
that they are now ready to order?
A. May I take your order now Ma’am/Sir?
B. Do you want to order now Ma’am/Sir?
C. Are you ready to order Ma’am/Sir?
D. What is your order Ma’am/Sir?
6. If you have four customers and one of them is a senior citizen
who is physically weak, where should he or she be seated in
the restaurant?
A. in the corner or side of the wall
B. close to the hostess station
C. against the wall
D. near the door
7. What will you do after escorting and seating the guests at their
table?
A. Unfold the napkins and place them gently on each of the
guest’s lap
B. Present the menu with a pleasant smile

13
C. Take order cautiously
D. Make suggestive selling
 8. Why do we need to lead or guide the two customers to a two
sitters table?
A. because there would be no space for four customers
B. because there could be space enough for them
13
C. because it may affect the profit of the day
D. because they are only two
9. Which of the following is the list of all foods and drinks being
presented to the guests for their choice?
A. electronic tablet order
B. order slip
C. menu
D. point of sale
10. Which of the following types of menus offers a complete meal a
fixed price?
A. Table D’ Hote
B. A La Carte
C. Du Jour Menu
D. cycle menu
11. Which of the following is not a proper way of taking guest’s
orders?
A. Write down the order in triplicate copies; one copy goes
to the kitchen, one for the waiter, and one for the cashier.
B. Take the order beginning with the ladies, then the host,
lastly the gentlemen.
C. Ask the customer if he is ready to order.
D. Repeat the orders of the guest.
12. What kind of food will you offer to a customer who is in a hurry
to take his or her lunch because of a very important
appointment after very short break?
A. highly profitable food
B. ready to cook food
C. specialty for the day
D. ready to serve food
13. Which of the following is not include in preparing a triplicate
docket system form?
A. waiter’s code identification number
B. waiter’s signature
C. table number

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D. date
14. Which of the following is the correct way of presenting the menu
to the guest?
A. Present the menu to the guest’s left side.
B. Present the menu to the guest’s right side.
C. Present the menu in front of the guests.
D. Present the menu at the back of the guests
15. Which of the following is the standard sequence of serving
foods to the guests?
A. appetizer, soup, salad, main course, dessert
B. soup, salad, appetizer, main course, dessert
C. main course, dessert, appetizer, soup, salad
D. salad, soup, main course, dessert, appetizer

Additional Activities

Directions: Write your answers in your notebook.

How do you use an electronic billing machine?

● Place the __________ key into the correct locking position.
● Place the __________ in the machine.
● Press buttons to __________ the dishes concerned.
● Press the food/beverage button to show that the _________
was received.
● Press identify ______
● The docket will now _______ out

The POS has the following capabilities:

● Acts as a _____ _____as well as a computer. It consists of

multiple stations, including credit card terminals, receipt
printers, display screens, hostess stations, and server
station
● __________cash due for every order entered
● __________the method of payment
● ______ _____of the cash in the cash drawer
● ________ ______employees to clock in and out
● __________ labor and payroll data
● _________ daily check averages for each worker
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● Keep track of menu items ______

● Record __________on repeat customers

Answer Key
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References
K to 12 Basic Education Program Technology and Livelihood Education
Home Economics Food & Beverage Services Specialization
Course
for Grade 10 Learning Material.

K to 12 Basic Education Program Technology and Livelihood Education

Home Economics Food & Beverage Services Specialization
Course
for Grade 10 Teacher’s Guide.
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