Enclosure

J/SHS

TLE/TVL – HE (Food &

Beverage Services)
Activity Sheet – Quarter 2 – MELC 2
Promote Food and Beverage Product

REGION VI – WESTERN VISAYAS

TLE/TVL – HE (Food and Beverage Services)
Activity Sheet No. 2
First Edition,2020

Published in the Philippines

by the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western

Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may

be reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE/TVL – HE (Food and Beverage Services)

Activity Sheet
Writer: Amarey A. Constantino
Editors: Jo Anne M. Ledesma
Fe N. Bayona

Schools Division Quality Assurance Team:

Jojery V. Dionaldo
Salvacion D. Enso
Marlon C. Dublin

Division of Sagay City Management Team:

Arlene G. Bermejo
Nenita P. Gamao
Jojery V. Dionaldo
Marlon C. Dublin

Regional Management Team:

Ma. Gemma M. Ledesma
Dr. Josilyn S. Solana
Dr. Elena P. Gonzaga
Mr. Donald T. Genine
April C. Velez
Remia D. Manejero
Introductory Message
Welcome to TLE/TVL – HE (Food and Beverage Services)!

The Learning Activity Sheet is a product of collaborative efforts of the Schools

Division of Sagay and DepEd Regional Office VI–Western Visayas through the Curriculum
and Learning Management Division (CLMD). This is developed to guide the learning
facilitators (teachers, parents and responsible adults) in helping the learners meet the
standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is a self-directed instructional materials aimed to guide

the learners in accomplishing activities at their own pace and time using the contextualized
resources in the community. This will also assist the learners in acquiring the lifelong
learning skills, knowledge and attitudes for productivity and employment.

For learning facilitator:

The TLE/TVL – HE (Food and Beverage Services) Activity Sheet will help you
facilitate the teaching-learning activities specified in each Most Essential Learning
Competency (MELC) with minimal or no face-to-face encounter between you and the
learner. This will be made available to the learners with the references/links to ease the
independent learning.

For the learner:

The TLE/TVL – HE (Food and Beverage Services) Activity Sheet is developed to

help you continue learning even if you are not in school. This learning material provides you
with meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and
answer the assessments. This will be returned to your facilitator on the agreed schedule.
 Quarter 2 – Week 2

Learning Activity Sheets (LAS) No. 2

Name of Learner: ____________________________________________________

Year & Section: ______________________ Date: _________________________

TLE/TVL – HE (FOOD AND BEVERAGE SERVICES) ACTIVITY SHEET

Promote Food and Beverage Product

I. Learning Competency

Promote Food and Beverage Product TVL_ HEFBS9-12PP-IIIb-2

L.O.2 Undertake suggestive selling

L.O.3.Carry out up-selling strategies

II. Background information for learners

Suggestive selling is the act of giving suggestions and ideas to add the dining
guest’s original orders, which in turn leads to increased sales and higher level
of customer satisfaction. The server should be careful not to become too
aggressive rather he should be more helpful by giving ample time to the guest
in deciding.
e.g. “Edvic is a trained and prompt server. He has that ability to provide
excellent customer service. Once he has foreign customer who only ordered a
beer and has no plans to order anything more-but Edvic did not just take the
order and leave but suggested barbecued meat to the customer as a good
accompaniment to beer, and promoted it in such a way that the customer felt
hungry. The guest was convinced and ordered it”.

Suggestive selling tips:

 Do not interrupt the dining guest while ordering for something. Suggest
food and beverage when the guest is done with their order.
 Feel free to suggest things at the proper time.
 Understand guest’s needs. Try to suggest something relevant to his/her
requirements whether the guest is health conscious or vegetarian.
 Use descriptive words to describe a dish.
 Repeat your suggestions to the other guests.
 Be price sensitive.

Up-selling strategies is a marketing strategy in a restaurant to convince the

guest to spend more money. It can be simply exposing the customer to other
options that were perhaps not considered.

1
 Ways on how to train staff about upselling:

 Allow servers to taste menu items including daily specials.

 Train in menu knowledge. This way servers can speak intelligently about
the preparation and quality of food.
 Suggest vivid descriptions. Offer ideas on how to use colorful language
when describing dishes. For example avoid simply offering “a slice of
chocolate cake” instead upsell “Would you care for a slice of our
homemade chocolate layer cake? It is layered with a rich dark chocolate
ganache and raspberry filling and served with our signature chocolate
velvet sauce.” The second description make a big difference.
 Role play with the food and beverage attendant or waiter.
 Provide incentive to servers who sell the most daily specials.

III. Accompanying DepEd Textbook and Educational Sites

Cristita M. Arcos ,Evangeline V. Yu, Jelly M. FloresTechnical –Vocational –

Livelihood Home Economics Food and beverage services manual page 154-
184.

IV.Activity Proper

1. General Direction: Read and follow carefully the directions for each activity.
When you finish proceed to the next until you have completed answering the
entire activity. Use separate sheet of paper in answering the activities.

Activity 1

Read the questions carefully, write T if the statement is correct and F if the
statement is incorrect.

_____1. Suggest food or beverage while guest are ordering.

_____2. Understand guest needs try to suggest something relevant to his/her

requirements whether the guest is health conscious or vegetarian suggest
accordingly.

_____3. Feel free to suggest food at a proper time.

_____4. Use appropriate words to describe the food such as; freshly prepared,
delicately seasoned, soft and juicy, mouthwatering, flavorful, and/or
spicy.

_____5. Be price-sensitive.

2
Activity No. 2

Make a script sample on how to upsell your favorite food and beverage from
appetizer, soup, salad, main course, wine, dessert and hot beverage.

Activity No.3

Give five ways on how to train staff about upselling.

1.
2.
3.
4.
5.

Guide Question/s:

1. Why is suggestive selling important in business?

2. How would you up-sell your food products?

IV.Reflection:
Why is it necessary to train staff about upselling?

VI. Answer Key:

Activity 1 Activity 3
1. Allow servers to taste menu items including daily specials.
2. Train in menu knowledge this way, servers can speak
intelligently about the preparation and quality of food.
3. Suggest vivid descriptions
4. Role play with food and beverage service attendant or
waiter.
5. Provide incentives for servers who sell the most daily
special