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7
Technology and
Livelihood Education
Food and Beverage Services

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 2: Identify Organizational Chart and Job Description of Food and
Beverage Services
First Edition, 2020

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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
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use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Writer: Ma. Pamela P. Estomago
Editor: Ione X. Canonigo
Evaluators: Ricardo M. Vidad
Florence B. Dantes
Corine T. Rongcal
Illustrator and Layout Artist: Denver Ian L. Gimeno

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Assistant. Regional Director

Edwin R. Maribojoc, EdD, CESO VI

Schools Division Superintendent

Myra P. Mebato,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

Members: Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
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Cagayan De Oro City
Contact Number: (088) 880 7072 E-mail Address: region10@deped.gov.ph
 7
Technology and
Livelihood Education
Module 2
Identify Organizational Chart and Job
Description of Food and Beverage Services

This instructional material is collaboratively developed and

reviewed by educators from public schools. We encourage teachers and
other education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@ deped.gov.ph.

Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

 Introductory Message

For the learner:

Welcome! to the Grade 7 Food and Beverage Services Alternative Delivery
Mode (ADM) Module on Organizational Charts and Job Description of Food and
Beverage Service Personnel, Basic Types of Table Wares, Maintenance and
Cleanliness, Conditions of Tools and Equipment and Occupational Health
Procedures

Tourism and Hospitality is the fastest growing industry that includes Food and
Beverage Services which compose of sixty percent (60%) of the total employment in
the world.

Food is no longer just a basic commodity. Over the years, the demand of the
people for food evolved as lifestyle became fast paced. This lead to the emergence
of an industry specially designed to address the demands of consumers for quick and
satisfying meal – the food and beverage service industry.

The basic function of the food and beverage service industry is to serve food
and drink to the satisfaction of the people. The food and beverage service industry
does not just satisfy the psychological needs of the guest but it also attends
economic need by providing good value to the price paid. Social need creates a
friendly atmosphere and answers the need of convenience. Dining out, for Filipinos,
is another way to strengthen social relationship with friends and family is another
form of relaxation after of a tiredly work.

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.

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!
 Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2
What’s In ---------------- 4
What’s New ---------------- 5
What is It ---------------- 6
What’s More ---------------- 12
What I Have Learned ---------------- 13
What I Can Do ---------------- 15
Assessment ---------------- 16
Additional Activities ---------------- 17
Answer Key ---------------- 18
References ---------------- 19
 What I Need to Know

This module is designed to help you master the basic knowledge Food
and Beverage Services. The scope of this module can be used in many
different learning and daily life situations. The used language recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course.

This module consists of Organizational Chart and Job Description of

Food and Beverage Services -. TLE_HEFB9-12KS-Ia-h-1

After reading this module, the learners should be able to:

1. explain the organizational structure of Food & Beverage Department.

2. discuss the different job descriptions and functions of each Food &
Beverage Service Personnel.
3. identify the duties & responsibilities of the Food & Beverage Service
Personnel.

In going through the lesson, you need to have patience to

understand well what you have read. Answer all the exercises to the
best of your ability. So, relax and enjoy!
 What I Know

Before you start answering this module, let us see what you already know
about Food & Beverage Services. Answer the questions below.

Directions: Read the questions carefully. Find the correct word among the
choices below. Write the letter of your answers in your FBS notebook.

1. Sets-up the table & installs required facilities.

A. Waytear B. Waiter
C. Witer D. Weeter
2. It is a liquid that gives quench to our thirst.
A. Beverages B. Beeverages
C. Bevereges D. Bayverages
3. Refers to any substance taken by mouth. Basic need of man.
A. Pood B. Podd
C. Food D. Fodd
4. Oversees food & beverage operations in his assigned outlet.
A. Heed Waytear B. Head Waiter
C. Hied Witer D. Heyd Weeter
5. Acts as runner and helper in the bar, looks after the upkeep of the bar.
A. Bar Bouy B. Barr Buy
C. Bar Boy D. Barr Boi
6. Helper in the dining room, runner, clear table of soiled dishes, dirt & mess.
A. Buzz Buy B. Bass Bouy
C. Buss Boy D. Bus Boy
7. Prepares/mixes alcoholic & no-alcoholic drinks beverages, sets-up the bar.
A. Bartender B. Barteender
C. Bartinder D. Bartendeer
8. Welcomes & greet s customers at the entrance & escorts them to the
table.
 A. Rayceptionist B. Recepshownist
C. Reyceptionist D. Receptionist
9. Oversees the set-up & delivery of service in his/her assigned station.
A. Kaptain Waytear B. Coptain Waitre
C. Captain Waiter D. Kaftain Waiter
10. Plans, organizes, directs & controls delivery of service in all outlets,
guestrooms & banquets.
A. Serbis Manager B. Service Manager
C. Servis Menger D. Service Manadger
11. Places orders to the kitchen & picks-up prepared orders.
A. Buzz boy B. Bus Boyz
C. Buss boy D. Bus boy
12. Takes charge of storage of beverages & bar supplies
A. Bartender B. Vartender
C. Beertender D. bartender
13. Conducts daily briefing & inspection of grooming among his staff
A. Kaptain Waytear B. Coptain Waitre
C. Captain Waiter D. Kaftain Waiter
14. Attends to reservations & inquiries over the phone & disseminates to
all concerned officers the details of reservations.
A. Rayceptionist B. Recepshownist
C. Reyceptionist D. Receptionist

15. May assist in serving drinks to guests

A. Bar Bouy B. Barr Buy

C. Bar Boy D. Barr Boi

Lesson Identify the Organizational Chart and

 Job Description of Food and

2 Beverage Services

What’s In

Let us have a short review on Food and Beverage Services

Operations which was discussed in the previous module.

Directions: Look at the following jumbled letters, rearrange them to name the
picture. Write your answers in your FBS notebook

1. resttnaura 4.staf fodo

2. borsti 5. deercaria

3. fofeec hops
 What’s New

Earlier, you have named few of the Food & Beverage Services
Operations in our locality, which are found common in our community. This
time tell me give me your descriptions of 2 pictures of personnel who are
working in a Food & Beverage Services Operations.

Activity: Are we similar?

Directions: Before we start the lesson, take a look at the picture below and
answer the following questions. Write your answer in your FBS notebook.

PICTURE A PICTURE B

1. Describe picture A and Picture B individually.

2. How is picture A differ from picture B?
3. What is in the personnel in the personnel in picture A in common
with the personnel in picture B?
 What is It

In
previous
activity,
you have
Organization of the Food and Beverage Department

Food and beverage service department of a hotel is the most labour

intensive department. It is divided into sections called outlets for effective
management control. Each outlet is headed by an outlet manager and has its
own operational procedures. A food & beverage manager heads the
department and he delegate authority and responsibilities to the outlet
managers. Outlets with large and sub-units with specific functions to attend
to. Each unit is supervised by supervisors or section heads. Among the sub-
units are:

Food and Beverage Sub - Department

Food and
Beverage Department In Charge
Department
Bars headed by the Bar Supervisor or Bar Captain
Food Outlets supervised by Outlet Supervisors
Room Service Headed by the Room Service Supervisor or Captain
Banquet Service (both for the house function and catering) under the
Supervision of the Banquet Supervisor

FIG 1.0
ORGANIZATIONAL CHART -FOOD AND BEVERAGE DEPARTMENT
 JOB DESCRIPTION OF FOOD and BEVERAGE SERVICE
PERSONNEL

JOB BASIC FUNCTION PICTURE

DESCRIPTION
Food & Plans, organizes, directs & controls
Beverage the delivery of service in all outlets,
Service guestrooms and banquets and sees
Manager to it that policies & standards are
complied with.

Duties & Responsibilities

Planning and problem solving

Prepares sales forecast based on

sales history & market trends
Organizing the work
Prepares work schedule of key
personnel, delegates side duties &
special assignments

Directing, Monitoring and

Coordinating Monitors & check the
performance and submit report to of
all outlets against targets, takes note
of variances.

Coordinating

Conducts preliminary investigation

on reported misconduct of staff as
well as discrepancies in transactions
& submits report to superior
 Guest Relations

Attends to customers’ inquiries,

complaints, concerns and requests.
Head Waiter Overseas food & beverage
or Outlet operations in his assigned outlet,
Supervisor ensures that service is carried out in
accordance with prescribed
standards and policies.

Specific Duties
Monitors the necessary preparations
before start of operations & sees to it
that all needed supplies are available
& in good condition.
Captain Overseas the set-up and delivery of
Waiter service in his /her assigned station.

Specific Duties
Conducts daily briefing & inspection
of grooming among his staff
Monitors the delivery of service as
well as the clearing of tables &
function rooms.
Trains & coaches staff regarding
service procedures.
Receptionist Welcomes & greets customers at the
entrance & escorts them to the
tables.

Specific Duties
Receives guests, welcomes & greets
them & escorts them to their
assigned or chosen tables
 Attends to reservations & inquiries
over the phone & disseminates to all
concerned officers the details of
reservations.
Waiter Takes and serves food & beverages
order according to prescribed
standards of service.

Specific Duties
Looks after the necessary
preparations before the start of
operation by wiping necessary
containers, hollowares, napkins, tray,
cutleries.
Refills salt & pepper shakers & other
condiments
Sets-up the table & installs required
facilities.
Takes & serves food & beverages
orders
Busboy Dining room helper & runner

Specific Duties
Assists waiters in mis-en-place
preparation & table set-up
Places orders to the kitchen & picks-
up prepared orders.
Clears table of soiled dishes, dirt &
mess
Fills & refill water goblet with water
 Prepares/mixes alcoholic & non-
Bartender alcoholic beverages according to
prescribed materials

Specific Duties
Prepares or mixes drink following
standard recipes.
Sets-up the bar.
Takes charge of storage of
beverages & bar supplies
Makes report on beverage sales &
spoilage
Attends to customer needs, requests
and complaints at the bar counter.
Barboy Acts as runner & helper in the bar

Specific Duties
Assists the bartender in mis-en-place
preparation & bar set-up.
Looks after the upkeep of the bar.
Assists in clearing soiled glasses,
empty bottles, other bar items.
May assist in serving drinks to
guests.
Performs errand functions for the bar
 What’s More

Activity 2:
Match Me
Direction: In Column A are functions/ designated department heads while
Column B are the Person’s In- Charge/ name of departments in Food and

Beverage Services. Draw a happy face (😊), if the statement in Column A

matches the personnel / name of department in Column B. If not, draw a sad

face (☹). Write your answer in your FBS notebook.

Column A Column B

1.This is headed by the Room Service Room Service

Supervisor or Captain.
2.This is headed by the Bar Supervisor or Barboy
Bar Captain.
3.This is headed by Outlet Supervisors. Food Outlets
4. Conducts preliminary investigation on Service Manager
reported misconduct of staff.
5. Attends to reservations & inquiries over Receptionist
the phone.
6. Monitors the necessary preparations Captain Waiter
before start of operations.
7.Places orders to the kitchen & picks-up Barboy
prepared orders.
8. Conducts daily briefing & inspection of Head Waiter
grooming among his staff
9. Prepares or mixes drink following Bartender
standard recipes.
10. Takes & serves food & beverages Waiter
orders

What I Have Learned

Let’s check how far have you learned in this module. Use the text
box in telling your learning, difficulties and experiences in this particular
module. Write your answer in your FBS notebook.

Which of the Which of the What learning

operation in position of that you can
Food & personnel in apply to help
Beverage FBS you want to your choosing
services you like be in the future? career?
most? Support your Support your
Support your answer: answer:
answer: _____________ _____________
_____________ _____________ _____________
_____________

GUESS ME:
DIRECTIONS: Read the following questions carefully. Choose the best
answer.
Write the letter of your answer in your notebook.

1. Acts as runner and helper in the bar.

A. Head waiter B. Captain Waiter
C. Bartender D. Barboy
2. Assists the waiter in clearing and cleaning the dirty dishes in the table in the
dining area.
A. Waiter B. Busboy
C. Receptionists D. Service Manager
3. Clear table of soiled dishes, dirt and trash.
A. Captain waiter B. Head waiter
C. Waiter D. Busboy
4. Prepares/ mixes alcoholic and non-alcoholic beverages.
A. Head waiter B. Captain Waiter
C. Bartender D. Barboy
5. Oversees the set-up and delivery of services in his/ her assigned station.
A. Head waiter B. Captain Waiter
C. Bartender D. Barboy
6. Plans, organizes, directs and controls the delivery of services in all outlets.
A. Waiter B. Busboy
C. Receptionists D. Service Manager
7. Welcomes and greets customers at the entrance and escorts them to their
tables.
A. Waiter B. Busboy
C. Receptionists D. Service Manager
8. Prepares the necessary containers, napkins, tray, cutleries and other
supplies.
A. Captain waiter B. Head waiter
C. Waiter D. Busboy
9. Takes and serves food beverages orders according to prescribed standards
of service.
 A. Waiter B. Busboy
C. Receptionists D. Service Manager
10. Oversees food & beverage operations in his assigned outlet, and ensures that
services are carried out in accordance with prescribed standards & policies.
A. Head waiter B. Captain Waiter
C. Bartender D. Barboy

What I Can Do

Afte
r you
learned
the topic &
Directions: On your notebook list down Food & beverage personnel with their
duties & responsibilities. Follow the format below.

Food & Beverage Personnel Duties & Responsibilities

1.
2.
3.
4.
5.
6.
7.
8.
 Assessment

Directions: Identify the personnel’s position who is in-charge and responsible

to act on the situations as stated. Choose the name of personnel from the
round pool that corresponds to the description in each item. You can repeat
your answer in any other item number. Write your answer in your Food and
Beverage notebook.

Captain Waiter Receptionist Waiter F&B Manager

Bar Boy Head Waiter Bus Boy Bartender

_______1. Serves drinks from the bar counter.
_______2. Perform as errand in the dining room.
_______3. Performs errand functions in the bar.
_______4. Takes & serve food & beverage orders.
_______5. Clears tables of soiled dishes, dirt & mess.
_______6. Makes report on beverage sales & spoilage.
_______7. Refills salt & pepper shakers & other condiments.
_______8. Trains & coaches’ staff regarding service procedures.
_______9. Looks after the set-up, appearance & cleanliness of the outlets.
_______10. Monitors the necessary preparations before the start of
operations.
_______11. Conducts daily briefing and inspection of grooming among his
staff.
_______12. Greet guest on arrival and takes them to the assigned or chosen
table.
_______13. Attends to staff concerns & problems, builds morale & teamwork
in his/her department.
_______14. Prepares work schedule of key personnel, delegate’s side duties
& special assignment.
_______15. Attends to reservations and inquiries over the phone and
disseminates Officers the details of reservation.

Additional Activities

A. DRAWING & LABELLING:

Directions: Complete the Food and Beverage organizational chart below.

1. Responsible for Planning, organizing, directing & controlling the

delivery of services in all outlets, guestrooms and banquets and
sees to it that policies & standards are complied with.

B. RAMP MODELLING/FASHION SHOW:

 Directions: Choose 1 among the 5 Food & Beverage personnel that you
like most. Take a selfie picture wearing the attire you like most and send it
to the teacher.

Answer Key

PRE-TEST POST TEST

KNOW ME MATCH ME GUESS ME TELL ME

1. 😊
1. D 1. Bartender
1. C
2. B 2. Bus Boy

2. ☹
2. A
3. D 3. Bar Boy
3. B 4. Waiter
4. C
4. C
3. 😊
5. B 5. Bus Boy
5. B 6. D 6. Bartender
6. B
4. 😊
7. C 7. Waiter
7. A 8. C 8. Captain Waiter
8. D 9. A 9. Bus Boy
9. B 5. 😊 10. A 10. Head Waiter
10.B 11. Captain Waiter
11. B 6. ☹ 12. Receptionist
12. A 13. Service Manager
13. C 14. Service Manager
14. D 15. Receptionist
15. C
 References

Books

Food & Beverages Services-Technical-Vocational-Livelihood Track manual,

First Edition 2017

CBLM on Food & Beverage Services NC II Provide Food & Beverage

Service ,2012

Food & Beverage Services NC II Modules

Food Service & Bartending handbook

Magsaysay Institute of Hospitality & Culinary Arts

Food & Beverage Services Manual, 2017

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Grade XI.” Mero Future, May 9, 2018. https://merofuture.com/organizational-
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#Office Dress Hotel Receptionist Un...: Plus Dresses, Women's Uniforms,
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