Senior High School

TECHNICAL-VOCATIONAL
EDUCATION
FOOD & BEVERAGE
SERVICES (NCII)
Quarter 3 – Module 6:
TAKE FOOD AND
BEVERAGE ORDERS

Food & Beverage Services (NCII) – Senior High School

Quarter 3 – Module 6: Take Food and Beverage Orders
First Edition, 2020

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 SHS

FOOD &
BEVERAGE
SERVICES (NCII)
Quarter 3 – Module 6:
TAKE FOOD AND
BEVERAGE ORDERS
Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear

learners, can continue your studies and learn while at home. Activities,
questions, directions, exercises, and discussions are carefully stated for
you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you
step-by-step as you discover and understand the lesson prepared for
you.
Pre-tests are provided to measure your prior knowledge on lessons in
each SLM. This will tell you if you need to proceed on completing this
module or if you need to ask your facilitator or your teacher’s assistance
for better understanding of the lesson. At the end of each module, you
need to answer the post-test to self-check your learning. Answer keys
are provided for each activity and test. We trust that you will be honest
in using these.
In addition to the material in the main text, Notes to the Teacher are
also provided to our facilitators and parents for strategies and reminders
on how they can best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any
part of this SLM. Use a separate sheet of paper in answering the
exercises and tests. And read the instructions carefully before
performing each task.
If you have any questions in using this SLM or any difficulty in
answering the tasks in this module, do not hesitate to consult your
teacher or facilitator.
Thank you.

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 Let Us Learn!

Welcome to Food and Beverage Services!

This Module is a specialized course which leads you to Food &
Beverage Services National Certificate Level II (NC II).
This module is prepared to help you achieve the required learning
outcome, take food and beverage orders that will enable you to acquire the
knowledge, skills and attitudes in this particular trade independently at
your own pace or with minimum supervision or help from your teacher.
- Talk to your teacher and agree on how you will both organize the
actual performances of this lesson. Read through the learning
guide carefully. It is divided into sections which cover all the skills
and knowledge you need to successfully complete this module.
- Use the self-check questions at the end of each lessons to test your
own progress.
- When you have completed this module (or several modules) and
feel confident that you have had enough practice, your teacher will
arrange an appointment with you to assess you. The result of your
assessment will be recorded.
This lesson contains the following skills and knowledge:
 Present menu to customers, take orders completely, and take note of
the special requests
 Repeat back orders to the guests to confirm items
 Provide and adjust tableware and cutlery appropriate for the menu
choices in accordance with established procedures

LESSON TAKE FOOD AND BEVERAGE

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 1 ORDERS

Let Us Try!

How well do you know about the topic? Let’s try to find out by
answering the following questions. After answering this, you may check the
answers at the last part of this module.

Direction: Choose the letter that best completes the statement or answers
the question. Write your answers in your answer sheet.

1. Is considered as a list of food and beverage offerings, a reflection of your

restaurant style and concept, an important marketing tool and it reflects
a restaurant’s theme.

a.menu b. food and beverage c. receipt d. order slip

2. The following shows good personal hygiene/attitude of a certain food and

beverage attendant except one:

a.Do not smoke or eat in any room where there is open food.
b.Do not handle any food if there are sores, boils, a bad cold, chest
infection, sore throat etc.
c.Keep finger nails styled and long.
d.Wears a hat/hairnet that completely covers the hair.

3.Keeping the food covered wherever possible falls into what category of
hygiene and sanitation in a certain food establishment?

a.Personal Hygiene b. Sanitation c. Cleaning d. Safe Working

4.What do you mean by food safety?

a. Implies absence or acceptable and safe levels of contaminants,

adulterants, naturally occurring toxins or any other substance that
may make food injurious to health on an acute or chronic basis.
b.Putting into consideration the customers’ nutritional status, health,
physical and mental faculties in planning the food we will be
serving.
c.Access to good quality food.
d.All of the above

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5.What does “table service” mean?

a.The presentation of food to patrons by waiters/food attendant, or

the place settings present on each table.
b.A service where the guests would be in-charge in handling their food
and setting their table.
c.The guests help themselves in preparing the table setting.
d.The Chef would personally introduce ad serves the food to the
guests.

6. The following are example of food categories except one:

a. Appetizer b. Soup c. Salad d. left overs

7. Is featured as the primary dish in a meal consisting of several courses. It
is usually the heaviest, heartiest, and most complex or substantive dish
on a menu.

a. Main Dish b. Appetizer c. Soup d. Dessert

8. The following are steps in taking food and beverage orders except one:

a. Approach the table and stand at the right side of the host.
b. Present the menu.
c. Write down the order.
d. Ask for the contact number of the guest.

9.Is a dish consisting of small pieces of raw or cooked food mixed with a
sauce and almost always served cold.

a.Salad b. Dessert c. Main Dish d. Soup

10. Who will take food and beverage orders from the guests?

a. Chef b. Manager c. Waiter d. Busboy

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 Let Us Study
Way to go! Let us level up!

PRESENT MENU TO CUSTOMERS, TAKE ORDERS COMPLETELY, AND

TAKE NOTE OF THE SPECIAL REQUESTS

TYPES OF MENU
In the food and beverage industry, menu is considered as a list of food
and beverage offerings, a reflection of your restaurant style and concept, an
important marketing tool and it reflects a restaurant’s theme. Creating a
restaurant menu involves a lot of work and research. Before you begin
writing your menu, you must have a definite concept in mind, as well as a
general price range. Finally, the look and layout of your menu is just as
important as what it says.

Parts of menu:

1. Courses. Define the course headings that apply to your menu in this area.
Courses appear as course lines on your checks and tickets. Courses are
assigned to Items.

2. Item Groups. Define the tab structure of your menu as it will appear in
the application in this area. For example, you can have item groups for
Breakfast, Lunch and Dinner, and these become tabs in the application
where associated items can be found. Item Groups contain Items, as well as
other Item Groups.

3. Items. Create menu items and other itemized components of a menu,

such as sides, in this area. Items contain Modifiers.

4. Modifier Groups. Create groups that contain modifiers, such as Allergy

and Substitute, in this area. These groups become areas in the application

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where you select a related modifier for an item. Modifier Groups contain
Modifiers.

5. Modifiers. Identify specific adjustments to an item, such as the

temperature of a steak, and customer requirements of an item, such as a
specific allergy, in this area. Modifiers are assigned to Modifier Groups.

6. Categories. Define behaviors of a group of items in this area. For example,

you can detail the station, position, and tax inclusion requirements for a
Breakfast category. Categories apply to Items.

Characteristic of Menu:

1. Your restaurant menu should be original.

The ideal restaurant menu offers a balance of unique dishes and old
favorites. Consider the basic burger. You can offer it in classic form- plain or
with American cheese.

2. Your restaurant menu should be versatile.

This simply means that no item on the menu should stand alone. If you offer
a fresh lobster roll, be sure to include lobster in other dishes as well.

3. Your restaurant menu should have the correct food cost.

In order to keep profits up and prices affordable for customers, each item on
your restaurant menu should be priced to determine its food cost- the
actual amount it costs you to make the dish.

4. Your restaurant menu items should be easy to prepare.

Nothing will bog a restaurant kitchen down faster during the dinner rush
than complex menu items that take a long time to prepare. Menu items
should be one of the two things: easy to prepare on the spot (sauté, grill,
etc…) or easy to prepare ahead of time and reheat (lasagna, cooked pasta,
prime rib).

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5. Your restaurant menu should have an easy to read format.
Hard to read font and too much text make it difficult for guests to read your
restaurant menu. Keep your menu design simple and avoid using too much
culinary jargon.
6. Your restaurant menu should be a manageable size.
The sky is not your limit when it comes to your restaurant menu, avoid the
temptation to offer a huge selection of items; otherwise you will inevitably be
tossing food at the end of the night. Also consider what your restaurant
kitchen is capable of producing.

7. You should know when to update your restaurant menu.

In order to keep your food cost in check and keep up with the other costs of
owning your own restaurant, you should update your menu at least once a
year. It is simply a good time to make sure that prices are where they should
be, and to assess menu items and nix any that aren’t selling.

8. You should know what to avoid on your restaurant menu.

There is a list of things to avoid on a restaurant menu, like hard to read font
or overly descriptive language. Remember, your menu is like an ambassador
for your restaurant, and you want to put your best foot forward.

9. You should know when to offer special restaurant menus.

Busy holidays like Mother’s Day or Valentine’s Day often merit a special prix
fixe menu, in order to keep the kitchen from being in the weeds the entire
night. A prix fixe menu limits the number of items available at a given time,
making it easier for the kitchen to turn out large number of meals in a short
span of time.

10. You should always proof-read your menu.

Have you ever offered “fresh muscles” or “chicken and brocoli alfredo.”
Before you print your menus (including nightly specials) have a second or
third set of eyes check for typos.

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Types of Menus:

•Á la carte- An early 19th century French word that means “According to the
menu”. Guests use to choose from a list of options and can order dishes
separately to compile his or her menu and are required to pay only for the
food or beverage items ordered.

•Table d'hôte- A French word that means, “Table of the host”. A menu where
multi-course meals with only a few choices are charged at a fixed total price
and the customer has to pay for the complete meal no matter him/her
consuming the whole meal or not. A limited choice may be given to the
customer for each course or between courses. Such menu may be also
called prix fixe (“fixed price”)

•Room Service Doorknob Menu card - A type of menu card which is hung
behind the doorknob of a particular room comprising of all the available
dishes and beverages for breakfast and for the major meals plus snacks with
the rates indicated adjacent to the dishes. The guest may order his/ her
choice over the telephone to the room service personnel and get the items
ordered served in the room.

Different Categories of foods in Menu:

1.Appetizer - Also called Hors d‘oeuvres (French term), are finger foods
usually served prior to a meal, or in between mealtimes, and are also called
hors d‘oeuvres, antipasti, or starters. They may range from the very simple
to the very complex, depending on the occasion and the time devoted to
making them. Appetizers are a common accompaniment to aperitifs,
cocktails served prior to a meal.

Wikimedia.commons.org

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2.Soup - Is a primarily liquid food, generally served warm that is made by
combining ingredients such as meat and vegetables with stock, juice, water,
or another liquid. Hot soups are additionally characterized by boiling solid
ingredients in liquids in a pot until the flavors are extracted, forming a
broth.

Stacy Spensley
Wikimedia.commons.org

Classifications of soup:
•Clear soup- French classifications of clear soups are bouillon and
consommé. The former comes from the French verb bouillir, meaning to boil.
It is made of sliced meat, potatoes, sliced plantains, yam, spinach,
watercress, cabbage and celery(other ingredient variations exist) while the
latter is a type of clear soup made from richly flavored stock, and been
clarified through a process of using egg whites to remove fat and sediment.

•Thick soup- Thick soups are classified depending upon the type of
thickening agent used: purées are vegetable soups thickened with starch;
bisques are made from puréed shellfish or vegetables thickened with cream;
cream soups may be thickened with béchamel sauce; and veloutés are
thickened with eggs, butter, and cream.

3.Salad - Is a dish consisting of small pieces of raw or cooked food mixed

with a sauce and almost always served cold. Salads can be based around a
wide variety of foods including vegetables, fruits, and cooked meat, eggs,
and grains. Garden salads use a base of leafy greens; they are common

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enough that the word salad alone often refers specifically to garden salads.
Other types include bean salad, tuna salad, fattoush, Greek salad, and
somen salad.

4.Main Dish - The main course is featured as the primary dish in a meal
consisting of several courses. It is usually the heaviest, heartiest, and most
complex or substantive dish on a menu. The main ingredient is usually
meat or fish; in vegetarian meals, the main course sometimes attempts to
mimic a meat course. It is most often preceded by an appetizer, soup,
and/or salad, and followed by a dessert. For those reasons the main course
is sometimes referred to as the "meat course".

5.Dessert- Is a typically sweet course that concludes an evening meal. The

course usually consists of sweet foods, but may include other items.

Dion Hinchcliffe
Wikimedia.commons.org

These are some major categories in which desserts can be placed.

•Cakes- Cakes are sweet tender breads made with sugar and delicate flour.
Cakes can vary from light, airy sponge cakes to dense cakes with less flour.
In addition, small-sized cakes have become popular in the form of cupcakes
and petits fours.

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•Chocolates and candies- Candies can be found in many different forms
including caramel, marshmallows, and taffy.

•Cookies- Cookies are similar to cakes (the word coming from the Dutch
word koekje meaning little cake). Historically cookies were small spoonfuls
of cake batter placed in the oven to test the temperature.

•Custards and puddings- These kinds of sweets usually include a thickened

dairy base. Custards are cooked and thickened with eggs. Baked custards
can include crème brûlée and flan. Puddings are thickened with starches.

•Donuts-Donuts are a sweet that can be considered a breakfast or dessert.

It is considered a deep fried dessert made from flour. It is the shape of a
circle, and sometimes has a hole in the center.

•Frozen desserts- ice cream and gelato both fit into this category. Ice cream
is a cream base that is churned as it is frozen to create a creamy
consistency, while gelato uses a milk base and has less air than ice cream
•Pastries- Pastries can either take the form of light and flaky bread with an
airy texture or unleavened dough with a high fat content.

•Pies- Pies and cobblers are a crust with a filling. The crust can be either
made from either a pastry or crumbs. The fillings can be anything from
fruits to puddings.

6. Beverages - Drinks, or beverages, are liquids specifically prepared for

human consumption. In addition to basic needs, beverages form part of the
culture of human society. Although most beverages, including juice, soft
drinks, and carbonated drinks, have some form of water in them, water
itself is often not classified as a beverage, and the word beverage has been
recurrently defined as not referring to water.
An alcoholic beverage is a drink containing ethanol, commonly known as
alcohol, although in chemistry the definition of an alcohol includes many

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other compounds. Non-alcoholic beverages on the other hand, often signify
drinks that would normally contain alcohol, such as beer and wine but are
made with less than .5 percent alcohol by volume. The category includes
drinks that have undergone an alcohol removal process such as non-
alcoholic beers and de-alcoholized wines.

TAKE AND PROCESS GUEST ORDERS

Order taking is a skillful art that reflects the efficiency of both the
waiter and the establishment. An order taken down clearly and precisely
would ensure that each guests gets exactly what he or she has ordered and
in the right sequence. This is also the time when a server can prove his
salesmanship by pushing through suggestions on menu items that yield a
high profit margin. After a guest is seated, check with the guest if he or she
is comfortable.
A course in the menu must have the logical sequence of a classical
menu. Of course, the sequence is according to what range the establishment
offers. The normal sequence would be:
• Appetizer
• Soup
• Salad
• Main Dish
• Dessert
• Coffee/Tea

Normally the dessert and coffee/tea order is taken after the main meal is
completed. Some establishments have separate Dessert Menu Cards, which
offer a range of hot and cold desserts, flambé desserts, ice creams and
coffee.

Proper taking of guest order:

1. Taking a drink order

When the server approaches the table for the first time, he or she should
introduce himself/herself in a polite manner and ask if anyone would like a
drink. The server may want to make a suggestion or simply provide the
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customers with some information on what types of soft drinks or beers the
restaurant carries.
2. Explaining the Menu
The server should be thoroughly familiar with the menu contents, its
arrangement and its prices. To illustrate:

1. Frequently, a new customer is confused as to where to find certain items

on the unfamiliar menu. The server should be quick to sense this
uncertainty and to offer requested assistance in finding desires articles.

2. Sometimes the customer fails to notice ―specials or some other featured

group of foods on the menu. The server may tactfully indicate these to him.

3. A foreign name or unfamiliar term on the menu may be perplexing to the

reader. In response to her inquiry, a simple explanation of the meaning of
the term or a description of the contents of the dish will be appreciated. The
server should give such explanations graciously with an attitude of
helpfulness, and never patronizingly or curtly.

4. A customer with poor eyesight may have difficulty in reading the menu.
The server could read the items to him and write his order

3. Taking the food order

Normal etiquette dictates that you start with the women at the table. If there
are children, it is also appropriate to start with them. Make sure your
servers have a thorough knowledge of the menu and can answer any
questions about menu item preparation. They may also make
recommendations at this point, if the customer asks or seems unsure.

Instructions:

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1. Prepare your order pad. Some restaurants may have a pre-configured pad
with a sequential order of seats for all the tables at your station. If not,
ensure that you have your own method of order-taking such as a clockwise
system or a coding system based on the number of guests that assures
everyone receives the correct dish.
2. Greet the guests at the table with a smile as you make eye contact with
each of them. State the specials of the day and make several
recommendations. Ask if anyone has questions about an item on the menu.
3. Take the first order from the female guests, if applicable. If there are no
women at the table, take the order based on your restaurant's sequential
system or from the male guest who seems most ready to order. If your
customer is trying to decide among several menu items, provide assistance
by explaining how each dish is prepared.
4. Repeat the order back to every guest to ensure it is accurate. If someone
orders a dish that can be prepared several different ways -- such as a steak
-- ask how the guest would like the item cooked. Repeating the order also
allows you to ensure that you match each guest with the proper order.
5. Ask the diners if they would like to add anything to the order. Thank
everyone, collect the menus and state that the meal will arrive shortly.

Customer skills when taking orders:

1. If the customers are not ready to order, offer to return to the table.
2. Face the customers as they make their choice. Look at them when they
speak.
3. Show respect for the customers and try to project your wish to help them
enjoy their meal. This may mean a strictly upright posture and 'Thank you,
ma'am', or sitting at the table with a customer dining alone, or kneeling on
the floor beside a group of customers. It may mean being jovial and chatty,
or quiet and respectful.
4. Decide whose order you should take first. It is usual to take women's
orders before men’s and the host last. Asking who's ready to order is
another possibility, customers sometimes take turns to order or one will
order for the rest of the party.

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5. Be patient when customers are indecisive or change their minds. Offer
some suggestions, or try to gently guide them to a decision.
6. Prompt for further requirements. 'Would you like a side salad?' Done well,
this will boost sales and increase customer satisfaction.
7. Don't promise what can't be delivered: 'That should be no problem, but I'll
just check with the chef.'
8. Read back the order to check you have each detail correct. Mistakes
annoy customers and cause trouble with the kitchen.

HOW TO TAKE FOOD ORDER

STEPS PROCEDURE RATIONALE

Additional Information

1. Approach the table Stand erect. Look at A pleasant greeting

and stand at the right each guest, smile and
side of the host. greet him or her by
name and title (if
known). If not known,
address them with sir
or ma’am.
with a warm smile
gives an impression of
graciousness and warm
hospitality.

2. Present the menu. Present it with the Menu should be carried

cover facing the to the table properly
customer if the menu is
a book type (several
pages), If not, present it
open.

3.Take the food Order Ask the customers if If there is an honoree,

they are ready to order take his/her order first.
―May I take your order
now?‖
Take the order
beginning with the
ladies, then the
gentlemen and lastly

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 the host.

4. Write down the Write down in an order For control purposes,

order. slip-in triplicate- 1copy no order will be
goes to the kitchen, dispatched from the
and for waiter, 1 for kitchen without an
cashier order slip.

5. Take the efforts to sell Suggest appetizers, To increase sales,

a complete meal. soup and salads to waiters must always
complement the main resort to suggestive
dish; offer variety of selling when taking
items; suggest wines orders.
that will best Make suggestions that
complement the meal. are suited to the age,
taste and needs of the
customers.

6. If the order is out of Tell the guest outright Never make a guest
stock, suggest when his order is not wait for an order that is
appropriate alternatives available. not available. This will
or substitute ―I’m sorry sir, but we irritate him.
run short of ____. But Suggest appropriate
you might want to try alternative for out of
_____‖ (Mention stock items.
appropriate alternative)

7. If applicable, ask the Examples: Care must be taken in

guest how he wants the ―How would you like verifying orders and its
dish to prepare. the steak done – rare, preparation. Likewise
medium rare or well any special instruction
done? or request of the
If an egg is ordered: customer regarding his
―How would you like order must be properly
the eggs done, sir? disseminated to the
kitchen to make sure
the customer gets what

15
 he wants.

8. Write all orders in an Use a coding method in This will help in

orders slip in triplicate. identifying whoever preventing the
orders each time. embarrassing situation
Do not forget to write whereby a wrong order
the date, table number, is served to the
dishes ordered together customer.
with quantity and the Use standard
manner of desired abbreviations that can
preparation. The name be understood by both
of waiter/server must waiters and the cook.
also be indicated.

9.Repeat the order to As you repeat, mention This is important to

the customer. the items ordered prevent
number of orders and misunderstanding
the manner of Get the menu book
preparation. after getting the order.
―May I repeat your
order sir? You’ll have 1
order of fillet-mignon-
medium rare, one
portion of minestrone
soup and green salad.
Did I get your right?
10. Place the order to Give one copy of order
the kitchen slip to the food checker
and another one for the
cashier for billing
purposes. The last
copy is for the waiter.

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Additional Steps and Tips in Taking Food Orders

Step 1: Tell Guests about specials.

•Know the daily specials. If appropriate at your restaurant, try to taste each
one.
•Always describe specials and chef’s choice items, such as the soup of the
day, before guests ask.
•Describe the ingredients and the preparation of specials in an appealing
way. Always give the price of specials.

Step 2: Ask for the food order

•Offer to help guests with menu selections. Answer any questions about the
menu.
•Ask if they are ready to order.

Step 3: Follow an order‐taking system

•Know the numbering system for the chairs at each table. Chair #1 at each
table is typically the chair closest to the door or some other landmark in
your restaurant.
•When writing orders on your order pad or guest check, write the order for
the guest in chair #1 on the first line of the order form
•Take the orders of children first, then women, and then men. Write their
orders in the corresponding place on the order pad. For instance, if the
guest in chair #2 is the only women at the table take her order first and
write it on line #2 on the order pad.
•Continue to take food orders in a clockwise pattern around the table.

Step 4: Stand in the correct position to take orders.

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  Always stand up straight as you take orders. Do not rest the order pad
on the table.
 Look at each guest when he or she is ordering. Watch for hesitation in
making a decision. This provides you an opening to offer a suggestion.

Step 5: Ask the appropriate questions

 Pay attention to details and know your menu thoroughly.

 Know what questions to ask for each item to determine the guest’s
choices. For instance, know if a guest must choose a salad or soup.
 Know when you need to ask for more information, such as how the
guest would like an item cooked. If you don’t ask the right questions
when taking the orders, you will have to interrupt your guests to find
out necessary preparation and service information. This is
embarrassing to you and annoying to your guests.
 Repeat each completed order to the guest, especially if there are
special requests regarding preparation or service.
 Try not to sound mechanical when describing choices. Make every
item sound good.

Step 6: Suggest additional courses:

 Suggest additional courses such as appetizers, soups, and salads
when you take the food order.
 Think about what the guest has selected and suggest items that will
go well with entrée (main dish).

Step 7: Suggest a bottle of wine.

 Try to sell a bottle of wine after taking the food order.
 Know which wines will go well with certain foods.

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  Always know how much alcohol your guests are drinking. Don’t
suggest wine or other alcoholic Beverages if your guests are
intoxicated or are close to becoming intoxicated.

Step 8: Try to meet special requests:

 Some guests may request an item to be prepared in a way not listed
on the menu.
 Write all special requests on your order pad and tell kitchen about the
requests when you place the order.
 You may need to check with the chef or your supervisor before making
a promise to a guest.

Step 9: Ask if guests would like another beverage

 Check on drink levels. Suggest another drink if a beverage is one half
to three‐fourths empty and guests are not nearing intoxication.
 If guests are drinking alcoholic beverages but do not want another,
suggest a non‐alcoholic beverage. Clear empty glasses before serving
beverages.

Step 10: Collect the menus and wine list, if you haven’t already done so.

Step 11: Tidy the table to keep it as fresh as possible.

 Approach the table with a clean ashtray on a beverage round or tray.
 Invert the clean ashtray in your hand and place it on the dirty
ashtray.
 Lift both the ashtrays gently to avoid ash falling on the table and place
it on the tray.
 Place the clean ashtray on the table.
 Do not clean ashtrays with guest serviettes.

Step 12: Place food orders with Kitchen.

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 Let Us Practice

Awesome! You've made this far! Let's keep going!

After answering this honestly, you may want to check your answer in the
Answer Key section.
Direction: Read each statement or question below carefully and choose the
letter that best completes the statement or answers the
question. Write your answers in your answer sheet.

1.Are finger foods usually served prior to a meal, or in between

mealtimes, and are also called hors d‘oeuvres, antipasti, or starters.
a.Soup b. Appetizer c. Main Dish d. Dessert

2.Are sweet tender breads made with sugar and delicate flour.
a.Chocolates b. Candies c. Frozen desserts d. Cakes

3.Is a dish consisting of small pieces of raw or cooked food mixed with a
sauce and almost always served cold.
a.Salad b. Dessert c. Main Dish d. Soup

4.What is the French term for appetizer?

a.A la carte b. antipasti c. Hors d‘oeuvres d. aperitif

5.A soup made from richly flavored stock, and been clarified through a
process of using egg whites to remove fat and sediment.
a.Consommé b. Bouillon c. Purées d. Thick soup

6.A kind of soup that is thickened with eggs, butter, and cream.
a.Veloutés b. Bisques c. Clear soup d. Thick soup

7. Is a typically sweet course that concludes an evening meal. The course

usually consists of sweet food but may include other items.
a.Soup b. Appetizer c. Main Dish d. Dessert

8. The following are considered beverages except one:

a. Carbonated drinks b. Juice
c. Alcoholic beverage d. Methanol

9. Crème brûlée and flan is an example of what kind of dessert?

a. Cookies b. Custards c. Donuts d. Pastries

20
 10. Is featured as the primary dish in a meal consisting of several
courses. It is usually the heaviest, heartiest, and most complex or
substantive dish on a menu.
a. Main Dish b. Appetizer c. Soup d. Dessert

Let Us Practice More

Direction: Make and illustrate the three (3) menus below following the
information given about the said topic. Use one (1) coupon bond in each of
the menu.

1. 2.
Á la carte Menu Table d'hôte Menu

3.
Room Service Doorknob
Menu card

Rubrics:

21
 Originality- 5 pts.
Clarity of the words/ easy to read format- 5 pts.
Correct pattern of a menu according to its type-10 pts.
A total of 20 points in each of the menu

Let Us Remember

Awesome! Now, let us gather what we have learned.

Direction: Read each statement carefully and fill in the blanks with the
appropriate word/s to complete the ideas. Write your answers in
your answer sheet.

1.Approach the table and stand at the ____________side of the guest.

2. _______________the order of the guest to ensure you takes the order

correctly.

3-4. Write the order in a _____________ in ___________copies.

5. Present the ____________with the cover facing the guest.

6. If the order is __________________suggest alternatives.

7. Take effort to sell a ________________.

8. If there is ______________take his/her order first.

9. In taking the special request of the guest, you may need to check with the

_________before making a promise to a guest.

10. After taking the food and beverage orders of the guest place it to the

______ section/area of the restaurant.

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 Let Us Assess

Directions: Matching type. Choose the best answer from the

box provided below and write it your answers in your answer sheet.

_______1. A Characteristic of a menu that offers a balance of unique dishes

and old favorites.
________2. This simply means that no item on the menu should stand alone.
________3. In order to keep profits up and prices affordable for customers,
each item on your restaurant menu should be priced to determine
its food cost- the actual amount it costs you to make the dish.
________4. Menu items should be one of the two things: quick to prepare on
the spot or can be prepared ahead of time and reheat.
________5. Hard to read font and too much text make it difficult for guests to
read your restaurant menu. Keep your menu design simple and
avoid using too much culinary jargon.
_______6. Consider what your restaurant kitchen is capable of producing,
avoid the temptation to offer a huge selection of items; otherwise
you will inevitably be tossing food at the end of the night.
_______7. In order to keep your food cost in check and keep up with the
other costs of owning your own restaurant, you should check and
improve your menu at least once a year.
_______8. There is a list of things to get rid of on a restaurant menu, like
hard to read font or overly descriptive language.
_______9. Busy holidays like Mother’s Day or Valentine’s Day often merit a
special prix fixe menu, in order to keep the kitchen from being in
the weeds the entire night. A prix fixe menu limits the number of
items available at a given time, making it easier for the kitchen to
turn out large number of meals in a short span of time.
_______10. Before you print your menus (including nightly specials) have a
second or third set of eyes check for typos

A. Menu should be a manageable size

B. Always proof-read your menu
C. Original
D. Easy to read format
E. Update your restaurant menu
F. You should know what to avoid on your restaurant menu
G. Easy to prepare
H. Versatile 23
I. Correct food cost
J. Know when to offer special restaurant menus
 Let Us Enhance

You are amazing! This would be easy lemon squeazzy!

Direction: Write True if the statement expresses a correct idea and if not,
write False. Write it your answers in your answer sheet.

1.Modifier Groups define the tab structure of your menu as it will appear in
the application in this area.

2.Hard to read font and too much text make it easy for guests to read your
restaurant menu.

3.In order to keep your food cost in check and keep up with the other costs
of owning your own restaurant, you should update your menu at least
once in 2 years.

4.When the food attendant approaches the table for the first time, he or she
should automatically get the order of the guest.

5.A foreign name or unfamiliar term on the menu may be perplexing to the
reader. In response to her inquiry, advise the guest to search through
internet, the meaning of the term or a description of the contents of the
dish.

6.Normal etiquette dictates that you start with the women at the table. If
there are children, it is also appropriate to start with them.

7.If the customers are not ready to order, offer to return to the table.

8.For the guest not to be offended, promise the customer that you can
deliver his/her request even if you are not sure of it.

9.In taking food and beverage orders, approach the table and stand at the
left side of the guest.

10.A menu is considered as a list of food and beverage offerings, a

reflection of your restaurant style and concept, an important marketing

24
 tool and it reflects a restaurant’s theme.

Let Us Reflect

Congratulations! Let us ponder to the thought on the importance of taking

food and beverage orders.

One of the most important jobs in any restaurant is taking an

order from a customer. If there are mistakes in the order then there
will be mistakes in the preparation of the order and the customer will
inevitably complain that will surely leads to any problem or will give
a negative impact in the establishment. Procedures in taking order
can be applied in our daily lives, our parents being the customer and
us children being the waiters. If we follow carefully the instructions
and take note of the important things from our parents, it will surely
give us a positive outcome.

Photos from the author

1. As an F & b Attendant/Waiter, what are you going to do to make sure

that you have taken the orders completely and accurately?

2. Is it important to take note the special requests of the guest? Explain

your answer.

25
Rubrics
Organization of Thoughts: 3 points
Structure & Mechanics: 2 points
(grammar, punctuation, capitalization)
A total of 5 points in each item.

Answer Key to Activities

Take Food and Beverage Orders

LET US PRACTICE MORE

LET US TRY!
LET US PRACTICE Rubrics:
1.A
2.C
3.B 1.B Originality- 5 pts.
4.D 2.D
5.A 3.A Clarity of the words/ easy
6.D 4.C to read format- 5 pts.
7.A 5.A
8.D 6.A Correct pattern of a menu
9.A 7.D according to its type-10
10.C 8.D pts.
9.B
10.D A total of 20 points in each
of the menu.

LET US ASSESS LET US ENHANCE

LET US REMEMBER

1. Right 1.C 1.False

2.Repeat 2.I 2.False
3.Order Slip 3.J 3.False
4.Triplicate 4.G 4.False
5.Menu 5.D 5.False
6.Out Of Stock 6.A 6.True
7.Complete Meal. 7.E 7.True
8.Honoree 8.F 8.False
9.Chef/supervisor 9.G 9.False
10.Kitchen 10.B 10.True

LET US REFLECT

Rubrics

Organization of Thoughts: 3 points

Structure & Mechanics: 2 points
(Grammar, punctuation, capitalization)
26
A total of 5 points in each item
 References

OED Online, Oxford University Press, March 2019 from

https://public.oed.com/blog/new-words-in-the-oed-march-2019

Dhirendra Verma (19990). Word Origins. Sterling Publishers Pvt.

Ltd.p.140.ISBN978-207-1930-9 from
https://books.google.bj/books?id=rpgIQyInjWkC

Food and Beverage Services (NCII). Unit of Competency 2 Welcome Guests

And Take Food And Beverage Orders, Competency Based Learning
Material (CBLM). Technical Education and Skills Development
Authority (TESDA), P51-58.

27
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For inquiries or feedback, please write or call:

Department of Education – Region XI (DepEd- XI)

F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

Email Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph