4information Sheet 1

INFORMATION SHEET 1.
1-1
Reservation process
Learning objectives: At the end of this lesson, you must be able to:
1. Discuss the Reservation Process
2. Identify the different process of reservation
Introduction
The word reservation is described as reserving or blocking a specific room

for a guest for a certain period of time which is made as per the request
made by the guest while booking. For a guest, reserving a room in advance
increases the chances to a great extent to get a nice deal and they will be
assured of room on arrival.
Reservation is the process of booking which is done between two parties i.e.
one is a guest and another one is hotel reservation staff. A reservation
process is an act where guests make a call to reserve a room in a hotel for a
specific day.
The reservation is a place where guest interaction starts with the hotel,
during this interaction reservation staff are responsible to make a room
Date developed:
CBLM’s on April 04, 2022
Trainers
Methodology Level Developed by:
1
Jocelyn P. Navallasca
booking. The reservation procedure differs determining on the size and
brand of the hotel.
RESERVATION INQUIRY
The reservation process begins with an inquiry when the guest makes a call
for a reservation the first process is to register as an inquiry. During a call,
reservation staff go through a process of question and answer where he
leads a quick question-answer segment with the guest to gather information
about reservations that guests want to make. The points which need to
collect during the process are:
• First need to collect the name of the guest

• Date of arrival
• Date of departure
• Room type and category
• Number of guests
 Number of rooms
• Room plan
• Contact Number
• Address
• Mode of payment
• Payment details
• Pick-up and drop
• Any special request
CHECKING ROOM AVAILABILITY
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The next most major step in the reservation process is checking the
availability of the room. During this process, need to check what kind or
type of room, number of pax, and which date the guest has requested then
need to check the availability of the room.
So the reservation staff has to go through the forecast chart which is

available in the system. Nowadays we have so fast developed and fully
automated technology where we used the latest software so in this current
era being computerized, it makes life easy for the staff to check the forecast
of room availability.
It is a computerized reservation system that minimizes the paperwork and

helps to manage a great amount of reservation data in a manner that
doesn’t require physical or mental exertion.
RESERVATION SOURCE
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The people travel from one country or city to another for various reasons i.e.
business trips or vacation for this they require an accommodation to stay.
Therefore they reserve a room through different sources as per their
convenience.
1) Direct
The guests directly contact the hotel for booking a room especially when the
guest doesn’t require any third party to book a room.
2) Travel Agent
The guest book a room through a travel agent, this is mostly preferred by a
group of people who are traveling.
3) Corporate
This booking is done by a company or an organization to reserve a room for

its employees, clients, or visitors. Special rates are given to the company as
per their contract with the hotel.
4) Airlines
This booking is done by airlines to reserve rooms for their staff for routine
stay and also for the air passenger in case of flight cancellations.
5) Institutions
This booking is done by institutions to reserve a room for sportspeople,

delegations of embassies, or performing-art program groups, workshop
groups, and alike who travel to a different location.
ACCEPTING OR DENYING RESERVATION
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After checking the availability of the room, reservation staff will be in a
position to accept or deny the reservation made by the guest. If a specific
type of room is available for a date that the guest has requested for selling
then we can accept the booking and block a room.
If the room is not available for a specific day then reservation staff have to
deny or he can suggest any other alternative days or different room
categories, if the guest wants the same room which he requested for a
specific day then you can suggest other hotels with similar facilities.
Denying reservations means a loss of revenue but it totally depends on the

availability of the room. It can happen if hotels are full or non-availability of
specific types of rooms that guests requested. Another reason can be if a
guest is blacklisted from the hotel.
REGISTERING RESERVATION DETAILS
The reservation can be accepted or denied it totally depends on the room

availability on that particular day. So after accepting or denying the
reservation next process will be registering or documenting details of the
guest who will be arriving.
The reservation staff will register the necessary require details in the system
of the guest who will arrive.
RESERVATION CONFIRMATION
After registering the details of the guest’s next process is reservation

confirmation, in this reservation staff confirm a room to a guest and collect
the card details for the payment if required advance needs to collect it is
based on guest history.
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The reservation confirmation letter is sent to a guest by email, telephone, or
fax this will give the guest a guarantee of reservation of the room on arrival.
TO MAINTAIN RESERVATION RECORD
Once the room of a guest is confirmed next process is to maintain the

reservation record, in this reservation staff make a reservation report for all
bookings to maintain a record. The records are maintained or handle in two
ways:
1) Documenting the actual reservation
During this process, need to file and record the actual reservation details
and if working in an exceedingly computerized system then the record will
be maintained in a printed form of reservation. The documentation is
maintained as per the date of arrival and subsequently pledges to the
surname of the guest.
2) Modifying the reservation
During this process, details are modified which are recorded in the
reservation form. In such a scenario, reservation staff attaches a different
evaluation or correction form from the original one.
COMPILING THE RESERVATION REPORT
When you complete all the formalities of reservation records, reservation

staff prepare the reservation department report by compiling on the basis of
date, week, month, or year.
TO GENERATE RESERVATION REPORT
The Reservation reports are been generated for the benefit of serving or it
helps the management to know the daily forecast.
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 Occupancy report
 VIP or VVIP arrival report
 Revenue forecast report
 Turn away report
RESERVATION CANCELLATION
This is also another scenario where the hotel loses business with a guest.
However the reality is the loss of revenue, the front office staff should treat
politely and gracefully. The staff member has to convey any cancellation
charges the guest should pay while doing cancellation. Cancellation goes
through the following steps:
 Finding out details of the guest and respective reserved rooms.

 Verifying the charges of cancellation, if any.
 Informing the guest about cancellation charges.
 Canceling the reservation in the system.
 Updating the system for room availability.
 Confirmed with the guest about the cancellation.
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Self check 1.1-1
TEST 1: MULTIPLE CHOICE

DIRECTIONS: Read the situation below and Encircle the correct
answer.
1. This is also another scenario where the hotel loses business with a
guest.
a. RESERVATION CANCELATION
b. TO GENERATE RESERVATION REPORT
c. COMPILING THE RESERVATION REPORT
2. After checking the availability of the room, reservation staff will be
in a position to accept or deny the _________ made by the guest.
a. GENERATE
b. COMPILING
c. RESERVATION
3. So after accepting or denying the reservation next process will be

registering or ______________details of the guest who will be
arriving.
a. GENERATE
b. DOCUMENTING
c. RESERVATION
4. __________ reservations means a loss of revenue but it totally

depends on the availability of the room.
a. GENERATE
b. DOCUMENTING
c. DENYING
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5. The reservation is a place where guest interaction starts with the
hotel, during this __________reservation staff are responsible to
make a room booking.
a. DENYING
b. INTERACTION
c. GENERATE
6. Once the room of a guest is confirmed next _______ is to maintain
the reservation record, in this reservation staff make a reservation
report for all bookings to maintain a record.
a. DENYING
b. PROCESS
c. GENERATE
7. Reservation is the process of booking which is done between two
parties i.e. one is a guest and another one is ___________ staff.
a. GENERATE
b. INTERACTION
c. HOTEL RESERVATION
8. It is a computerized reservation system that minimizes the

paperwork and helps to manage a great amount of reservation data
in a manner that doesn’t require physical or____________
a. GENERATE
b. INTERACTION
c. MENTAL EXERTION
9. This booking is done by institutions to reserve a room for

sportspeople, delegations of embassies, or performing-art program
Date developed:
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groups, workshop groups, and alike who travel to a different
location.
a. GENERATE
b. EXERTION
c. INSTITUTIONS
10. The next most major step in the reservation process is ________
the availability of the room.
a. GENERATE
b. CHECKING
c. EXERTION
Test II Enumeration
DIRECTIONS: Enumerate and give the definition of each the 5

Reservation source.
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Answer key 1.1-1
Test 1 MULTIPLECHOICE
1. A
2. C
3. B
4. C
5. B
6. B
7. C
8. C
9. C
10.B
Test II Enumeration
1. Direct
2. Travel Agent
3. Corporate
4. Airlines
5. Institutions
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Link Video on Reservation Process
www.youtube.com/watch?v=5gbLacjW90,
Date developed:
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1
INFORMATION SHEET 1.1-2
Taking Reservation
Learning objectives: At the end of this lesson, you must be able to:
1. Discuss the meaning of Taking Reservation
2. Appreciate the importance of Taking Reservation
Introduction
A table reservation is an arrangement made in advance to have a table

available at a restaurant. While most restaurants in the vast majority of the
world do not require a reservation, and some do not have a policy or simply
any channel for making one, so-called higher-end restaurants mainly in
overcrowded cities often require a reservation, and some may have tables
booked for weeks in advance. At particularly exclusive venues, it may be
impossible to make a reservation on the same day as the planned visit.
Reservations for later dining times may prove problematic, as a restaurant

may have a backlog which will require the reservation-holders to wait
beyond their stated arrival time. In addition, diners with a late reservation
face a higher chance that the restaurant will run out of necessary
ingredients for a particularly popular dish.
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Most restaurants do not charge a customer who fails to honor their
reservations, and courts have tended not to impose substantial penalties on
restaurants that fail to honor reservations. Nonetheless, it is generally
considered polite to call and cancel a reservation once it is known one will
not use it.
Benefits
Nowadays it has become common for fine dining restaurants to offer table
reservations to their clients. In fact, this service has become an integral part
of a restaurant's operation, because of its multiple benefits. Even though
there are still types of restaurants that prefer the modality of first-come, first
served, the majority of fine dining and casual restaurants organize their
operation through table reservations. As it has become part of restaurants’
service to offer reservations, clients are tending more and more towards
making use of this offer, and for some people, it has become mandatory to
make a table reservation before going out to a restaurant since there are
also benefits for the client in this type of service.
Benefits to restaurants
A restaurant will weigh the advantages and the disadvantages of offering the
service of table reservations to its customers, and even though there is a
cost involved in this service, the benefits it offers will outweigh all the
disadvantages one may consider.
Offering table reservations may be a good tool to increase demand for

certain restaurants. As clients know that there is a limited capacity of seats,
they will always prefer to make a table reservation instead of arriving at the
restaurant and facing a long waiting line. This tool helps the restaurant to
keep a high demand of its customers on busy nights, and even better, to
increase traffic on slow nights, when customers make reservations because
they don't know how crowded the restaurant will be.
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Table reservations are also a handy tool in competitive markets since it
makes it possible for restaurants to “steal” some market share from its
competition. This occurs when clients are not able to get a reservation at
their “first choice” restaurant and they decide to go to their “second choice”
restaurant, where they are able to get a reservation.
This service represents an important benefit for restaurants, because by

guaranteeing customers a seat, they will be able to start operating at an
earlier time, and serve food until a later time than average, and thus, serve
more parties each day, and consequently, have a higher daily income.
The modality of table reservations helps restaurants to estimate demand in

a more accurate way, and therefore, to improve sourcing and staffing, and to
manage costs more efficiently. By managing workflow in a better way,
through reservations, the restaurant will be able to deliver a better quality of
service.
Benefits to clients
A client will always benefit from being able to make a table reservation at the
restaurant to which he wishes to go. Nowadays, the majority of people prefer
to go out knowing that they have a reservation, instead of incurring the risk
of not getting a table at the desired place.
A clear benefit of making a table reservation for a client is the security that
they will experience when going out to a restaurant.; i.e., making a
reservation will guarantee the client that he will receive his table at the time
and place he has planned.
It is an advantage for the customer to know in advance that he will not have
to go through the trouble of waiting until a table is available, or being put on
a waiting list, or in the worst case, needing to find another place to eat,
because the one chosen won't be able to serve him.
Another important benefit of making a reservation in the desired restaurant

is the better quality of service one will receive. As the restaurant knows at
Date developed:
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what time and with how many people the customer will arrive, a comfortable
table with enough seats and space will be reserved, and the restaurant's
staff will be prepared to serve the arriving group.
Benefits of an online reservation system
Traditionally, restaurants have managed their reservation systems with a

reservation book, which means they received the reservations via telephone
calls and wrote them down in a book. Nowadays, as a consequence of the
massive use of the Internet and its benefits, experts have seen the
opportunity and great added value of creating online reservation systems,
and already many restaurants have replaced the traditional format with
these new systems.
An important advantage of online reservation systems is the flexibility they

offer when making a reservation. When reservations are managed in the
traditional way, patrons will only be able to call a restaurant to make a
reservation during operational hours. On the contrary, when reservations
are managed through an online reservation system, customers will be able
to make their reservation at any time and from any place they choose. In
general, patrons will have a better experience when making an online
reservation, because it will be a quick process, the service will be available
24/7, and the system will provide all the necessary information in order to
make the desired reservation with tranquility.
Restaurants will experience a great number of benefits when using an online

reservation system. Some of these benefits translate into a decline in
incoming phone calls, a better control of the capacity of the restaurant and
the number of reservations one will be able to accept, and a number of
handy statistics and reports that will help to analyze the business in
interesting ways.
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These benefits arise from a wide range of management tools provided by
online reservation systems, like operational reports, floor management
software, customer reservation histories, and customer databases that
include customer data and preferences, and grow with each new table
booking. Restaurants will also be able to track cancellations, and manage
walk-in and waitlists in a better way, eliminate overbookings, and create
target email and postal mailings with the information from the customer
database. Some online reservation systems include integrated email
marketing tools.
Disadvantages[
Reservations can cause logistical issues for venues. For example, paper-and-
pencil reservations can lead to overbooking if performed incorrectly.
Although point-of-sale (POS) systems and online systems provide solutions
to this issue, overbooking can still occur for reasons such as
miscommunication between multiple staff members. Additionally, if a venue
is constantly fully booked, it may deter new customers from trying to book a
reservation in the future.
Guests who create reservations but neither cancel nor show up pose a
significant financial risk to restaurants, leading to overstaffing and loss of
business from potential paying customers.
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SELF CHECK 1.1-2
Test 1. Direction: Read the following statement and choose the best
answer on the given choice.
1. Reservations can cause logistical issues for venues. For example,

paper-and-pencil ___________can lead to overbooking if performed
incorrectly.
a. reservations
b. decrease
c. miscommunication
2. Offering table reservations may be a good tool to _______demand for
certain restaurants.
a. reservations
b. Increase
c. miscommunication
3. Diners with a late reservation face a ______ chance that the

restaurant will run out of necessary ingredients for a particularly
popular dish.
a. Lower
b. Higher
c. Very high
4. Most restaurants do not charge a customer who fails to honor their
reservations, and courts have tended not to impose substantial
penalties on restaurants that ________to honor reservations.
a. Fail
b. Good
c. fair
5. Overbooking can still occur for reasons such as _______ between
multiple staff members.
a. Bad communication
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b. Miscommunication
c. Good communication
Test 2. ESSAY Direction: Explain the benefits of Taking table

Reservation. (10pts).
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_______________
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Answer key
Self check 1.1-2
Test 1
1. A
2. B
3. B
4. A
5. B
Test 2 ESSAY
Nowadays it has become common for fine dining restaurants to offer table
reservations to their clients. In fact, this service has become an integral part
of a restaurant's operation, because of its multiple benefits. Even though
there are still types of restaurants that prefer the modality of first-come, first
served, the majority of fine dining and casual restaurants organize their
operation through table reservations. As it has become part of restaurants’
service to offer reservations, clients are tending more and more towards
making use of this offer, and for some people, it has become mandatory to
make a table reservation before going out to a restaurant since there are
also benefits for the client in this type of service.
Date developed:
Trainers
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Link video of taking table reservation
www.youtube.com/watch?v=5gbLacjW90,
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TASK SHEET 1.1-2
TITLE: Taking Reservation
PERFORMANCE OBJECTIVE: Given the necessary materials, tools and

equipment for taking reservation.
1. Discuss the meaning of Taking Reservation
2. Appreciate the importance of Taking Reservation
MATERIALS: logbook/ballpen
EQUIPMENT: Table/Chairs
PROCEDURE:
1. Greet the guest
2. Ask table for how many
3. Ask the time and date for the reservation
4. Get the order and promote your best selling product
5. Repeat what you say and the total bill then take the end of
conversation.
ASSESSMENT METHOD: Performance criteria checklist
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PERFORMANCE CRITERIA CHECKLIST FOR
TASK SHEET 1.1-2
TAKING RESERVATION
Trainee’s Name: Joselyn D. Pesquera Date: April 20, 2022
CRITERIA YES NO
Did you …
1. Greet the guest /
2. Ask table for how many /
3. Ask the time and date for the reservation /

4. Get the order and promote your best selling
/
product
5. Repeat what you say and the total bill then take
/
the end of conversation.
JOCELYN P. NAVALLASCA
Food and Beverage Services NC II Trainer
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JOB SHEET 1.1-2
TITLE: Russian Table setting
PERFORMANCE OBJECTIVE: You are required to perform the Russian

Table setting.
1. Discuss the Russian table setting
2. Enumerate the tableware and its uses
3. Perform the Russian table setting
MATERIALS: Tableware
EQUIPMENT: Table/chair
PROCEDURE:
1. Do the mis-en place
2. Check the condition of the table and chairs
3. Put the table cloth, table runner, center piece, condiments and
amenities
4. First set up the ala-cart table setting
5. Start the Russian table setting
ASSESSMENT METHOD: Performance criteria checklist
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PERFORMANCE CRITERIA CHECKLIST FOR
JOB SHEET 1.1-2
Russian Table setting
Trainee’s Name: Ma. Erica C. Lira Date: April 20,

2022
CRITERIA YES NO
Did you …
1. Do the mise-en place /
2. Check the condition of the table and chairs /

3. Put the table cloth, table runner, center piece,
/
condiments and amenities
4. First set up the ala-cart table setting /
5. Start the Russian table setting /
JOCELYN P. NAVALLASCA
Food and Beverage Services NC II Trainer
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COMPETENCY ASSESSMENT TOOL
Evidence Plan
Competency standard:
FOOD AND BEVERAGE SERVICES NC-II
Unit of competency: PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE
Ways in which evidence will be collected:
[check the column]
Observation &
Demonstration
& Questioning
Questioning
The evidence must show that the trainee…
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
 Take table reservation * /
 Prepare service stations and equipment.* /
 Set up the tables in the dining area * /
 Set the mood/ambiance of the dining area /

*
NOTE: *Critical aspects of competency
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TABLE OF SPECIFICATION
Objectives /
Knowledge Comprehension Application # of items /
content are /
10% 30% 60% % of test
topics
Reservation
4 5 6 15/ 40%
process
Taking
2 6 7 15/ 60%
reservation
TOTAL 6 11 13 30 / 100%
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FOOD AND BEVERAGE SERVICES NC II
WRITTEN TEST
Test 1. Direction: Read the following statement and choose the best
answer on the given choices.
1. Reservations can cause logistical issues for venues. For example,

paper-and-pencil ___________can lead to overbooking if performed
incorrectly.
a. reservations
b. decrease
c. miscommunication
2. Offering table reservations may be a good tool to _______demand for
certain restaurants.
a. reservations
b. Increase
c. miscommunication
3. Diners with a late reservation face a ______ chance that the

restaurant will run out of necessary ingredients for a particularly
popular dish.
a. Lower
b. Higher
c. Very high
4. Most restaurants do not charge a customer who fails to honor their
reservations, and courts have tended not to impose substantial
penalties on restaurants that ________to honor reservations.
a. Fail
b. Good
c. fair
5. Overbooking can still occur for reasons such as _______ between
multiple staff members.
Date developed:
Trainers
1
a. Bad communication
b. Miscommunication
c. Good communication
6. This is also another scenario where the hotel loses business with a
guest.
a. RESERVATION CANCELATION
b. TO GENERATE RESERVATION REPORT
c. COMPILING THE RESERVATION REPORT
7. After checking the availability of the room, reservation staff will be in a
a. GENERATE
b. COMPILING
c. RESERVATION
8. So after accepting or denying the reservation next process will be

registering or ______________details of the guest who will be arriving.
a. GENERATE
b. DOCUMENTING
c. RESERVATION
9. on the availability of the room.

a. GENERATE
b. DOCUMENTING
c. DENYING
10. The reservation is a place where guest interaction starts with
the hotel, during this __________reservation staff are responsible to
make a room booking.
a. DENYING
Date developed:
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b. INTERACTION
c. GENERATE
11. Once the room of a guest is confirmed next _______ is to
maintain the reservation record, in this reservation staff make a
reservation report for all bookings to maintain a record.
a. DENYING
b. PROCESS
c. GENERATE
12. Reservation is the process of booking which is done between two
parties i.e. one is a guest and another one is ___________ staff.
a. GENERATE
b. INTERACTION
c. HOTEL RESERVATION
13. It is a computerized reservation system that minimizes the

paperwork and helps to manage a great amount of reservation data in
a manner that doesn’t require physical or____________
a. GENERATE
b. INTERACTION
c. MENTAL EXERTION
14. This booking is done by institutions to reserve a room for

sportspeople, delegations of embassies, or performing-art program
groups, workshop groups, and alike who travel to a different location.
a. GENERATE
b. EXERTION
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c. INSTITUTIONS
15. The next most major step in the reservation process is ________
the availability of the room.
a. GENERATE
b. CHECKING
c. EXERTION
Test II Enumeration
DIRECTIONS: Enumerate give the definition of each the 5 Reservation

source.
Test III. ESSAY Direction: Explain the benefits of Taking table

Reservation. (10pts)
Date developed:
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_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_______________
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QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfactory

knowledge response
Extension/Reflection Questions Yes No

1. Why do we need to clean our tools before we start with
our work? /
2. Is sanitation important? Why? /

Safety Questions
3. Why do we need to remove any form of object when we /
serve?
4. Handle tools and equipment properly. Why? /
5. What safety precautions needed to avoid damage on /
our tools and equipment?
6. Why do we need to check the condition of the tools and /
equipment?
Contingency Questions
7. If you spill a water to your guests, what will you do? /
8. Why do we need to check the conditions of our tables /
and chairs?
Job Role/Environment Questions
9. Why we should sharpen our mind when receiving the /
orders?
10.Why we should practice how to communicate before /
working?
Rules and Regulations
11. 17. Is it necessary for a server to check the working /
area before working?
12. 18. All tools and equipment must be immaculately /
clean. Why?
13. 19. Why do we need to follow the standard /
procedures in handling tools and equipment?
14. 20. Server should be working on a conducive are, /
why?
The candidate’s Required Satisfactory Not Satisfactory
knowledge was:
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INVENTORY OF TRAINING RESOURCES
Resources for presenting instruction
As per
Print Resources As per TR Remarks
Inventory
FOOD AND BEVERAGE NCII For
1 1
TRAINING REGULATION reproduction
For
INFORMATION SHEET 1 1
reproduction
For
REFERENCES 1 1
reproduction
As per
Non-Print Resources As per TR Remarks
Inventory
For
PROJECTOR 1 1
maintenance
For
COMPUTER 1 1
maintenance
For
SLIDES FILM 1 1
maintenance
Resources for Skills practice of Competency #1
______________________________
As per
Supplies and Materials As per TR Remarks
Inventory
For
PEN / PENCILS 1 1
replenishment
For
INK 5 5
replenishment
For
LOGBOOK 2 2
replenishment
For
NAPKINS 1 1
replenishment
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For
RESERVATION CARDS 2 2
replenishment
For
PAPER CLIP 2 2
replenishment
As per
Tools As per TR Remarks
Inventory
TELEPHONE 1 1 For repair
As per
Equipment As per TR Remarks
Inventory
For
COMPUTER 1 1
maintenance
For
TELEPHONE 1 1
maintenance
For
INTERNET 1 1
maintenance
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
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TRAINING ACTIVITY MATRIX
1st ROTATION
Venue Date
Facilities/
Training (Works &
Trainee Tools and Remarks
Activity tation Tim
Equipment
/Area) e
Prayer All trainees
May.
01,
RECAP Learni 2022
Questionnaire,
ABOUT ng 8:00 For more
All trainees Ball pen and
Take table resour AM practice
paper
reservation ce area to
8:30
am
1.Jose Buna May.
Read info. 2.Miguel 02,
Sheet 1.1-2 Rosalita Learni 2022 proceed to
Information the next
on Taking 3. Jannie Boy sheet, ballpen, ng 9:00
Paulino resour AM activity
reservation paper
4. Evan ce area to
Aurello 9:30
am
Watch 1.Jalie ann Computer, COMP May. proceed
reference Tito information UTER 03, to the
videos on 2.Abigail sheet, ballpen, RESO 2022 next
Taking Iyong paper, USB URCE 10:0 activity
reservation 3.Nada AREA 0
Kamlon AM
4.Marlyn to
Pollisco 10:3
0 am
Date developed:
Trainers
1
May.
Observe 04,
trainer 1.Erica lira Table napkin 2022 For
demonstrate 2.Jobelle and Practic 11:0 instutiona
s on Taking ibba glasswares al work 0 l
reservation 3.Joselyn and area AM evaluation
Pesquera platewares to
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0 am
2nd ROTATION
Venue
Facilities/
Training (Workstati Date &
Activity on Time
Equipment
/Area)
All
Prayer
trainees
May5,
RECAP 2022
Questionnaire Learning
ABOUT All 8:00 For more
, Ball pen and resource
Take table trainees AM to practice
paper area
reservation 8:30
am
1.Jalie
ann Tito
Read info. May 6,
2.Abigail proceed to
Sheet 1.1-2 2022
Iyong Information Learning the next
on Taking 9:00
3.Nada sheet, resource activity
reservation AM to
Kamlon ballpen, paper area
9:30
4.Marlyn
am
Pollisco
Watch 1.Jose Computer, COMPUT May 7, proceed to

reference Buna information ER 2022 the next
videos on 2.Miguel sheet, RESOUR 10:00 activity
Taking Rosalita ballpen, CE AREA AM to
reservation 3. paper, USB 10:30
Jannie am
Boy
Date developed:
Trainers
1
Paulino
4. Evan
Aurello
1.Erica
Observe May 8,
lira
trainer 2022 For
2.Jobelle Tabalewares
demonstrate Practical 11:00 instutiona
ibba and
s on Taking work area AM to l
reservation 3.Josely equipment
11:30 evaluation
n am
Pesquera
3rd ROTATION
Venue
Facilities/
Training (Workst Date &
Activity ation Time
Equipment
/Area)
Prayer All trainees
May9,
RECAP Learnin 2022
ABOUT Questionnair
g 8:00 For more
Take table All trainees e, Ball pen
resourc AM to practice
reservation. and paper
e area 8:30
am
May
Read info. 1.Erica lira proceed
10,
Sheet 1.1-2 2.Jobelle Information Learnin to the
2022
on Taking ibba sheet, g next
9:00
reservation ballpen, resourc activity
3.Joselyn AM to
paper e area
Pesquera 9:30
am
Date developed:
Trainers
1
Watch 1.Jose Buna
May
reference 2.Miguel
Computer, COMPU 11, proceed
videos on Rosalita
information TER 2022 to the
Taking 3. Jannie
sheet, RESOU 10:00 next
reservation Boy Paulino
ballpen, RCE AM to activity
4. Evan
paper, USB AREA 10:30
Aurello
am
1.Jalie ann
Observe Tito May
trainer 2.Abigail 12, For
demonstrat Iyong Tablewares Practica 2022 instution
es on 3.Nada and l work 11:00 al
Taking Kamlon equipment area AM to evaluatio
reservation 4.Marlyn 11:30 n
Pollisco am
Date developed:
Trainers
1

4information Sheet 1

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4information Sheet 1

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INFORMATION SHEET 1.

The word reservation is described as reserving or blocking a specific room

• First need to collect the name of the guest

CHECKING ROOM AVAILABILITY

So the reservation staff has to go through the forecast chart which is

It is a computerized reservation system that minimizes the paperwork and

This booking is done by a company or an organization to reserve a room for

This booking is done by institutions to reserve a room for sportspeople,

ACCEPTING OR DENYING RESERVATION

Denying reservations means a loss of revenue but it totally depends on the

REGISTERING RESERVATION DETAILS

The reservation can be accepted or denied it totally depends on the room

After registering the details of the guest’s next process is reservation

TO MAINTAIN RESERVATION RECORD

Once the room of a guest is confirmed next process is to maintain the

1) Documenting the actual reservation

2) Modifying the reservation

COMPILING THE RESERVATION REPORT

When you complete all the formalities of reservation records, reservation

TO GENERATE RESERVATION REPORT

 Finding out details of the guest and respective reserved rooms.

TEST 1: MULTIPLE CHOICE

3. So after accepting or denying the reservation next process will be

4. __________ reservations means a loss of revenue but it totally

8. It is a computerized reservation system that minimizes the

9. This booking is done by institutions to reserve a room for

DIRECTIONS: Enumerate and give the definition of each the 5

A table reservation is an arrangement made in advance to have a table

Reservations for later dining times may prove problematic, as a restaurant

Offering table reservations may be a good tool to increase demand for

This service represents an important benefit for restaurants, because by

The modality of table reservations helps restaurants to estimate demand in

Another important benefit of making a reservation in the desired restaurant

Benefits of an online reservation system

Traditionally, restaurants have managed their reservation systems with a

An important advantage of online reservation systems is the flexibility they

Restaurants will experience a great number of benefits when using an online

1. Reservations can cause logistical issues for venues. For example,

3. Diners with a late reservation face a ______ chance that the

Test 2. ESSAY Direction: Explain the benefits of Taking table

Self check 1.1-2

TITLE: Taking Reservation

PERFORMANCE OBJECTIVE: Given the necessary materials, tools and

1. Discuss the meaning of Taking Reservation

2. Appreciate the importance of Taking Reservation

Trainee’s Name: Joselyn D. Pesquera Date: April 20, 2022

1. Greet the guest /

2. Ask table for how many /

3. Ask the time and date for the reservation /

TITLE: Russian Table setting

PERFORMANCE OBJECTIVE: You are required to perform the Russian

1. Discuss the Russian table setting

2. Enumerate the tableware and its uses

3. Perform the Russian table setting

Russian Table setting

Trainee’s Name: Ma. Erica C. Lira Date: April 20,

1. Do the mise-en place /

2. Check the condition of the table and chairs /

5. Start the Russian table setting /

Unit of competency: PREPARE THE DINING ROOM/RESTAURANT

 Take table reservation * /

 Prepare service stations and equipment.* /