12

Food and Beverage

Services NC II
Quarter 2 – Module 1:
Welcome and Greet Guests
Food and Beverage Services NC II – Grade 12
Alternative Delivery Mode
Quarter 2 – Module 1: Welcome and Greet Guests
First Edition, 2020

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Published by the Department of Education

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E-mail Address: region12@deped.gov.ph
 12

Food and Beverage

Services NC II
Quarter 2 – Module 1:
Welcome and Greet Guests
Introductory Message
For the facilitator:

Welcome to the Food and Beverage Services NC II Alternative Delivery Mode (ADM)
Module on Welcome and Greet Guests.

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions 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:

Notes to the Teacher

Hello my dear Facilitator of learning. You are lucky to have this learning
material which is easily deliver the lesson for our learners, enhance their
knowledge on specific learning competency and help them achieve our
learning objectives. Please tell our learners to read, understand, analyze and
answer all the activities and questions seriously as this material is designed
and made for them. Inform also our learners to take some precautionary
measures and some activities need extra care. Don’t go beyond our objectives
and main goal for our learners. As a facilitator let us be an agent to let them
love learning through this 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.

i
For the learner:
Welcome to the Food and Beverage Services NC II Alternative Delivery Mode (ADM)
Module on Welcome and Greet Guests.
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.
This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.

ii
 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

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!

iii
 What I Need to Know

Hello! How are you? Have you ever experience dining out in a restaurant and
wonder why waiters warmly welcome guests? Or how they were able to prepare
your table, take your order and serve your food systematically? The answers to
your questions rely on the on the logical sequence of food service and the principle
of welcoming and greeting guests.
This module will walk you through the dimension of food and beverage
services. What is the sequence of food service? How do receptionist/ waiter
welcome and greet guests? How do they check guests’ reservation? Generally, food
establishments follow a standard procedure which is guided by universally applied
principles.

After going through this module, you are expected to:

1. identify the sequence of food service
2. determine the procedure of welcoming and greeting guests; and
3. explain the sequence of food service and process of welcoming and
greeting guests.

What I Know

1. Whose responsibility is to welcome, greet and check reservation of guests?

A. Waiter
B. Manager
C. Receptionist
D. Food and Beverage Services Attendant

2. What would the receptionist do if a first customer of the day is coming in the
restaurant?
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 his/her hand and point where to go

3. Receptionist is an essential part of the food and beverage department. Which of

the following is NOT a responsibility of a receptionist?
A. Welcoming guest
B. Take customers’ order
C. Checking reservation details
D. Escorting guests to their table

4. What would be the appropriate greeting for the time of the day if a customer
arrived in the restaurant at exactly 6:00pm.?
A. Good morning

1
 B. Good afternoon
C. Good evening
D. Good night

5. What record is a reference when checking the guest’s reservation?

A. Database
B. Menu card
C. Reservation logbook
D. Order slip

6. What is a special area in restaurants where in guests can rest and wait until
they were seated on their designated tables?
A. Bar
B. Lounge
C. Rest room
D. Smoking area

7. What will the receptionist say if a young lady comes in and all tables are
occupied?
A. “I am sorry, Miss. All seats are occupied at the moment. Would you mind
waiting at the lounge?”
B. “I am sorry, Miss. All seats are occupied at the moment. Would you want
to wait or not?
C. “I am sorry, Ma’am. All seats are occupied at the moment. Would you
mind waiting at the lounge for about 5 minutes?”
D. “I am sorry Ma’am. All seats are full at this time. Would you want to have
a drink while waiting?”

8. How should a receptionist address a guest properly?

A. Call the guest first name basis especially if he/she is a close friend
B. Address them by their known designation and status
C. Use appropriate prefixes such as Mr./Ms.
D. Always use the name under reservation

9. What is the proper way of escorting guests to their respective tables?

A. Walk hastily so they can seat faster
B. Walk a little ahead and say “This way Ma’am/Sir.”
C. Walk behind the guests so that they are the one leading the way
D. Point out their reserve seat so they can take it anytime they are ready

10. How would the guest know if they are free to claim the seat?
A. The receptionist will pull out a chair for the guest.
B. Always wait for the waiter to say “You can now take the seat.”
C. The receptionist will set-up the table indication that it is for the guest.
D. The guest can be seated anywhere they wanted as long as the table is
vacant

11. What is the suitable gesture for a receptionist if a guest enter the restaurant
and he/she is still busy with another guest?
A. Acknowledge the new guest by making eye contact, simple hand gesture
and smile.

2
 B. Recognize the newly arrived guest by leaving the other guests and
entertain the newly arrived one.
C. Excuse yourself to the guest and say “I will be right back with you.”
D. Let other restaurant staff to entertain the newly arrived guest.

12. What is the range of time in order to greet guests “Good evening”?
A. 06:00 – 12:00
B. 06:00 – 12:59
C. 07:00 -12:00
D. 07:00 – 12:59

13. Which of the following is NOT an example of extending assistance to guests?

A. Greeting them
B. Removing their coat
C. Folding umbrella for guests
D. Carrying of guests’ baggage

14. Which of the following is an appropriate question to ask to the guests before
they will be seated?
A. “Will this table be alright for you?”
B. “Do you want to be seated here?”
C. “Are you okay with this table?”
D. “Do you want to be seated now?”

15. Which of the following should be done in welcoming and greeting guests?
A. Never pull a chair for men guests.
B. Never call guests in their first name.
C. Do not entertain guests without reservation.
D. There’s no need to welcome a regular customer.

16. What comes first before taking the orders of customer?

A. Water service
B. Laying of napkin
C. Checking reservation
D. Presentation of menu

17. What is the final stage in the sequence of food service?

A. Placing of order
B. Bidding goodbye
C. Presentation of bill
D. Presentation of menu

18. What comes after serving of water?

A. Taking orders
B. Seating of guests
C. Presentation of menu
D. Laying of table napkin

3
Lesson
Welcome Guests and Take
1 Food and Beverage Orders

What’s In

There you go! Now let’s recall what you have learned in the previous lesson.
Identify if the statement about the factors in setting the mood of ambiance in the
dining room is correct or not. Write TRUE if the statement is correct and FALSE if
not. Write your answer in your notebook.

_______1. Artificial flowers and plants contribute to the overall presentation and
mood of the dining room.
_______2. Center piece must be not taller than 12 inches.
_______3. Sounds could influence the mood of guests.
_______4. Tables should be set to take best advantage of the views from the dining
room.
_______5. Candlelight can enhance the mood for daytime events

What’s New

Hello there! I need your help. I want to find out the sequence in food service
specifically the procedure in welcoming and greeting of guests. Can you help me?
All we have to do is read and answer the succeeding activities. Are you ready? Let’s
go!

Pre - meal activities specifically, welcoming, greeting and taking food and
beverage orders is equally important as the meal itself because it may affect the
over-all dining experience of customers. It is quite a challenge for dining
establishments provide these pleasant pre – meal services.
Welcoming, greeting and taking food and beverage orders follow a standard
procedure. This is to ensure customers satisfaction. The standard procedures
involve steps in which it requires a well- skilled receptionist to carry out the
service.

4
 When customers arrive, first, the receptionist will welcome them by opening
the door, making pleasant eye contact and smile. Then, address them appropriate
greeting. Also, extend assistance to guests if needed. Receptionist will then politely
ask if guests have reservation. If they do, their name will be taken for confirmation.
If the guest has no reservation, availability of tables will be checked. In case that
there is no available table, customers will be guided at the lounge to wait.
The next thing that a receptionist must do is to escort guests to their
designated tables then, will pull out a chair to signal the guests that they are free
to claim the seat. Finally, receptionist will turn-over the guests to the captain
waiter/waiter.
The waiter will lay the napkin and serve water to the customers. After which,
a menu will be presented followed by taking their orders. The waiter will then place
the order in the kitchen. If the orders are ready, it will be served to the guest.
Presentation of the bill will follow and lastly, he will bid good bye to the customer.

A. Instruction: Fill – in the missing steps in the sequence in food service. Write
your answer in your notebook.
Bidding Farewell Offer Menu Escorting the Guest
Food Presentation Lay Napkins Welcoming & Greeting Guest

1.
2. Checking reservation
3. Extend Assistance
4.
5. Seat the Guests
6.
7. Water Service
8.
9. Take orders
10.Placing Orders Kitchen
11.
12.Presenting the bill
13.

5
 B. Arrange the procedures below of welcoming and greeting guests. Write your
answer in your notebook.

 Open the door, make pleasant eye

contact and smile
 Extend assistance
 Appropriate greeting
 Check reservation
 Escort guests to their respective seats
 Seat the guests
 Lead guests to the lounge

PROCEDURE IN WELCOMING AND GREETING GUESTS

5A 5B

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 What is It

SEQUENCE OF SERVICE- RESTAURANTS

The sequence of service is referred to as the order in which a waiter provides

service to guests from the time the guest enters the restaurant to the time he leaves
the restaurant. 

The sequence of food service depends upon the standard policy of

establishment. The following is the sequence commonly utilized in food and
beverage services industry:

1. Welcoming and Greeting of Guests

2. Checking reservation
3. Extend Assistance
4. Escorting of Guests
5. Seat the Guests
6. Lay Napkin
7. Water Service
8. Present Menu
9. Take orders
10.Placing Orders Kitchen
11. Presentation of Menu
12.Presenting the bill
13. Bidding Goodbyes

PROCEDURE IN WELCOMING AND GREETING GUESTS

The receptionist is the person who welcomes or greets guests in the

restaurant. They are also known as a host or hostess. He/she should be well-
groomed and be present at the entrance of the dining room or restaurant. It’s
his/her responsibility to welcome, assist and greet guests with enthusiasm
because whatever he/she gives will definitely set the mood for the dining
experience. Welcoming of guests can also be done by the head waiter.

1. OPEN THE DOOR, EYE CONTACT AND SMILE

Be aware of guests as they come into the dining room or restaurant.

Welcome them by opening the door (if there is one), walk towards them while
making pleasant eye contact and smile. Remember that the first impression will
put them at ease and largely contributes to the pleasant dining experience of
customers.
If the receptionist is busy with another guest, acknowledge the new guest by
making eye contact and saying, “I will be right back with you.” or a simple hand
gesture or smile will do. It is a must to acknowledge them right away to avoid
embarrassment.

2. APPROPRIATE GREETINGS 

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 Address the guests using appropriate greetings 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”

Use suitable prefixes for names (e.g. Mr., Mrs., Sir, Ma’am etc.) of guests.
Never call the guests using their first name unless permission is granted. Say this:
“Good morning/afternoon/evening, Mr./Ms.(name of guest). Welcome to (name of
restaurant).”
If the guest is a regular customer, welcome him back and say: “Welcome
back Mr./Ms. (name of customer). We are glad to see you again, Sir/Ma’am.”.

3. EXTEND ASSISTANCE

Extend assistance to the guests as much as possible. Ask if they need help
like folding umbrellas, removing coat or carrying objects. Assisting guests creates a
welcoming atmosphere. Say: “Shall I take your coat/umbrella/bag, Sir/Ma’am?”

4. CHECK RESERVATION

Politely ask if the guest have reservation. Say this: “Do you have any
reservation, Sir/Ma’am?”. If they do, ask their name and check the reservation
logbook for confirmation. Guide the guest to the reserved table making sure it is
prepared in advance. If the guest has no reservation, availability of tables will be
checked. Ask if how many are dining and their preferred section in the dining room
(e.g. smoking or non-smoking, near the window or corner table). Ask: “How many
are we expecting in the party, Sir/Ma’am?”. In case that there is no available table,
customers will be guided at the lounge to wait for a while. Be honest about the
length of the waiting time, offer complimentary drinks. Once the table is available,
accompany them immediately to the table.

5. ESCORT GUESTS TO THEIR TABLE

Do not walk too fast when leading the guests to their table. Say: “This
way, Ma’am/Sir.” With palms open. Walk a little ahead when escorting guests
and assist them until they are seated.

6. SEATING THE GUESTS

Pull the chair out for the ladies first then the men. This is an indication
that they are free to claim the seat. Ask “Will this table be alright for you?”
Then endorse the guest to the captain waiter. The receptionist leaves the
table once the waiter approaches the table.

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What’s More
 Direction: Write the appropriate phraseology for the given situation. Write your
answer in your notebook.
STANDARD PROCEDURE APPROPRIATE PHRASEOLOGIES

Open the Door, Make Eye

Contact and Smile

Ms. Santos is a regular customer of the restaurant. What is the

appropriate greeting for her?

Appropriate Greetings __________________________________________________

__________________________________________________

A male guest is wearing a coat. How to ask if he needs assistance?

Extend Assistance __________________________________________________

__________________________________________________

What is the suitable way of asking an old lady if she has reservation?

__________________________________________________
Check Reservation
__________________________________________________

Lead a young couple into their reserved table. What are the
appropriate words to say?

Escort the Guest __________________________________________________

__________________________________________________

How to properly ask a married couple if they are contented with their
table?
Seat the Guest __________________________________________________
__________________________________________________

What I Have Learned

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 Direction: Read the paragraph carefully and identify the correct words that
fit in the given sentences in the box below.

When customers arrive, the ___________ will welcome them by opening

the door, making pleasant eye contact and smile. Then, address them appropriate
________. He/she will extend __________ to guests if needed. Receptionist will then
politely ask if they have ____________. If they do, their name will be taken for
confirmation in the _________. If the guest has no reservation, availability of
_________ will be checked. In case that there is no available table, customers will be
guided at the _______ to wait. Then the receptionist will _______ guests to their
designated tables and will pull out a ______ to signal the guests that they are free to
claim the seat. Finally, receptionist will turn-over the guests to the __________.
The waiter will assist the guest in laying the _______ and will serve
_______ to the guests. He will then present the ________, take food ________ and
immediately place the order in the _________. The food will be presented as soon as it
is read. ________ will then be presented to the customer before bidding goodbye.

Receptionist Greeting Reservation

Assistance Lounge Waiter
Reservation logbook Escort Table
Chair Napkin Orders
Bill Water Kitchen

What I Can Do

Direction: Choose one of the activities below.

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A. Essay.

Answer the following questions. Write your answers in your notebook.

1. If you are planning to dine in a restaurant, what would be the possible flow of
sequence in food service that you would expect?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

2. Mr. Fuentebella is a regular customer in your restaurant called for a dinner

reservation. How would you properly welcome and greet him?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

B. Role play.
Role play the scenario in a restaurant. Perform the role of a receptionist as
you welcome and greet guests.

Situation:
A group of five young professional decided to dine in at JMF restaurant.
They made no reservations. Unfortunately, there was no available table.

Your performance will be rated using this rubric.

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 Needs
Excellent Satisfactory
Improvement Score
(5pts) (3pts)
(1pt)
Some of the
All guests are Guests are not
guests are
Acknowledge acknowledged acknowledged
acknowledged
the guest as soon as as soon as
as soon as
they arrive. they arrive.
they arrive
Guests are
All guests are
greeted with
Greet greeted with Guests are not
an
appropriately appropriate greeted at all.
inappropriate
welcome.
welcome.
Details of
All details of Some details of
reservations
reservations reservation are
are not
Check are checked checked
checked
reservation against the against the
against the
reservation reservation
reservation
logbook. logbook.
logbook.

Total Score

Assessment

1. Receptionist is an essential part of the food and beverage department. Which of

the following is NOT a responsibility of a receptionist?
A. Welcoming guest
B. Take customers’ order
C. Checking reservation details
D. Escorting guests to their table

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2. Whose responsibility is to welcome, greet and check reservation of guests?
A. Waiter
B. Manager
C. Receptionist
D. Food and Beverage Services Attendant

3. What would be the appropriate greeting for the time of the day if a customer
arrived in the restaurant at exactly 6:00pm.?
A. Good morning
B. Good afternoon
C. Good evening
D. Good night

4. What record is a reference when checking the guest’s reservation?

A. Database
B. Order slip
C. Menu card
D. Reservation logbook

5. What is a special area in restaurants where in guests can rest and wait until
they were seated on their designated tables?
A. Bar
B. Lounge
C. Rest room
D. Smoking area

6. What will the receptionist say if a young lady comes in and all tables are
occupied?
A. “I am sorry, Miss. All seats are occupied at the moment. Would you mind
waiting at the lounge?”
B. “I am sorry, Miss. All seats are occupied at the moment. Would you want to
wait or not?
C. “I am sorry, Ma’am. All seats are occupied at the moment. Would you mind
waiting at the lounge for about 5 minutes?”
D. “I am sorry Ma’am. All seats are full at this time. Would you want to have a
drink while waiting?”

7. How should a receptionist address a guest properly?

A. Always use the name under reservation
B. Use appropriate prefixes such as Mr./Ms.
C. Address them by their known designation and status
D. Call the guest first name basis especially if he/she is a close friend

8. What is the proper way of escorting guests to their respective tables?

A. Walk hastily so they can seat faster
B. Walk a little ahead and say “This way Ma’am/Sir.”
C. Walk behind the guests so that they are the one leading the way
D. Point out their reserve seat so they can take it anytime they are ready

9. How would the guest know if they are free to claim the seat?
A. The receptionist will pull out a chair for the guest.
B. Always wait for the waiter to say “You can now take the seat.”

13
 C. The receptionist will set-up the table indication that it is for the guest.
D. The guest can be seated anywhere they wanted as long as the table is
vacant

10. What is the range of time in order to greet guests “Good evening”?
A. 06:00 – 12:00
B. 06:00 – 12:59
C. 07:00 -12:00
D. 07:00 – 12:59

11. What would the receptionist do if a first customer of the day is coming in the
restaurant?
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 his/her hand and point where to go

12. Which of the following is NOT an example of extending assistance to guests?

A. Carrying of guests’ baggage
B. Folding umbrella for guests
C. Removing their coat
D. Greeting them

13. Which of the following is an appropriate question to ask the guests before they
will be seated?
A. “Will this table be alright for you?”
B. “Do you want to be seated now?”
C. “Do you want to be seated here?”
D. “Are you okay with this table?”

14. What comes first before taking the orders of customer?

A. Water service
B. Laying of napkin
C. Presentation of menu
D. Checking reservation

15. What is the final stage in the sequence of food service?

A. Bidding goodbye
B. Presentation of bill
C. Placing of order
D. Presentation of menu

16. What comes after serving of water?

A. Seating of guests
B. Laying of table napkin
C. Presenting menu
D. Taking orders

17. What is the suitable gesture for a receptionist if a guest enter the restaurant
and he/she is still busy with another guest?
A. Acknowledge the new guest by making eye contact, simple hand gesture
and smile.
B. Walk towards the new guest and say “I will be right back with you.”

14
 C. Recognize the newly arrived guest by leaving the other guests and entertain
the newly arrived one.
D. Let other restaurant staff to entertain the newly arrived guest.

18. Which of the following should be done in welcoming and greeting guests?
A. Never pull a chair for men guests.
B. Never call guests in their first name.
C. Do not entertain guests without reservation.
D. There’s no need to welcome a regular customer.

Additional Activities

Yes, you’ve made it! I know you could welcome and greet guests like a
professional. Read the statement below. Write True if the statement is correct
and write False if the statement is incorrect.

_____1. When guests arrive the manager will open the door for them.

15
_____2. Customers should be greeted using their first name.

_____3. Appropriate greeting for the time of the day is a must.

_____4. Waving a hand to a newly arrive guest means acknowledgement.

_____5. Guests having no reservation should not to be entertained.

_____6. Welcoming and greeting of guests can also be done by the head waiter.

_____7. Pulling of chair indicates that the guests are free to claim the seat.

_____8. Complimentary drinks are given to customers who had early reservation.

_____9. Check guests’ reservation in the menu card.

_____10. Walk behind the guests while escorting them.

_____11. The receptionist is responsible for laying of table napkin.

_____12. The sequence of food service starts from the presentation of menu to
bidding goodbye to guests.

_____13. After menu presentation is placing of orders in the kitchen.

_____14. The first step in the sequence of food service is welcoming of guests.

_____15. Checking reservation is done after welcoming of guests.

Answer Key

What I Know What’s New

1. C A.
2. B Welcoming and Greeting of Guests
3. B Escorting the Guests
4. B Lay Napkins
5. C Offer Menu
6. B Food Presentation
7. C Bidding Goodbye
8. C
9. B B.
10. A 1. Open the door, make pleasant eye contact and
11. A smile
16
2. Appropriate greeting
12. D
3. Extend assistance
13. A
4. Check reservation
14. A
5 A. Escort guests to their respective seats
15. B
 What’s In Assessment Additional Activities
Receptionist 1. B 1. FALSE
Greeting 2. C 2. FALSE
Assistance 3. B 3. TRUE
Reservation
4. D 4. FALSE
Reservation Logbook
Table 5. B 5. FALSE
Lounge 6. C 6. TRUE
Escort 7. B 7. TRUE
Chair 8. B 8. FALSE
Waiter 9. A 9. FALSE
10. D 10. FALSE
What I Have Learned 11. B 11. FALSE
12. D 12. FALSE
Receptionist
Greeting 13. A 13. FALSE
Assistance 14. TRUE
Reservation 14. C
15. TRUE
Reservation Logbook 15. A
Table
16. C
Lounge
Escort 17. A
Chair 18. B
Waiter
Napkin
Water
Menu
Kitchen
Bill

References

Food and Beverage Services Manual pp. 104-110

https://www.slideshare.net/bhavna123/sequence-of-service-restaurants-presentation

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