J/SHS

TLE/TVL – HE (Food &

Beverage Services)
Activity Sheet – Quarter 2 – MELC 7
Provide Room Service

REGION VI – WESTERN VISAYAS

TLE/TVL – HE (Food and Beverage Services)
Activity Sheet No. 7
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
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 City 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 7

Learning Activity Sheets (LAS) No. 7

Name of Learner: ____________________________________________________

Year & Section: ______________________ Date: _________________________

TLE/TVL – HE (Food and Beverage Services) ACTIVITY SHEET

Provide Room Service

I. Learning Competency

Provide Room Service TVL_HEFBS9-12RS-IV-7

L.O.3 Present and serve food and beverage orders to guests.
L.O.4 Present room service account
L.O.5 Clear away room service equipment

II. Background information for learners

Present and serve food and beverage service orders

Bringing food orders and other request of the guest must be done well
and assuring the on-time delivery as expected by them to avoid
disappointment feedback from the guest. Most especially it aims to create an
excellent satisfactory dining experience to the guest.

These are the following procedure in presenting and serving the food and
beverage service orders to the guest:

1. Knock at the door.

2. Once the door is opened introduce yourself.
3. Confirm the name of the person ordering the food. State the name of the
guest and the kind of food he/ she ordered.
4. Once you are inside the room, ask the guest where he wanted the food to
be setup.
5. Inform the guest that the setup is ready (if the guest prefers it to be set up
on the table)
6. Offer the additional services:
• Fill the water goblet
• Offer fruits
•Serve coffee or tea (If ordered)
7. Offer amenities.
8. Present the bill of the guest.
9. Ask the time of cleaning the soiled dishes.
10. Return on the time expected.
11. Clear the table (Use the 3'S in cleaning: Segregate, Stock, Scrape).
12. Thank you and bid goodbye.

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III. Accompanying DepEd Textbook and Educational Sites
Marian A. Brodith. Food and Beverage Services – Senior High School
Alternative Delivery Mode Module 5 Provide Room Service

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

Role play the situation below, using your cellphone ask a member of your
family to act as your guest and to video your performance send it to my account
indicated in your weekly home learning task.

Scenario: Guest from room number 113 asked for a room service expecting
delivery of order after 20 minutes. Perform the following: presenting and serving
the food and beverage service order to the guest, presenting bill and clearing
away food service equipment.

Use only available materials at home .Example you need to set up salad plate but
you don’t have any of it in your house, don’t worry because you can use any
plates or anything as substitute. Just simply label it with a name of what is being
asked in the sequence, same with the glasses, and other materials. Use table if
you don’t have trolley, be innovative you can also draw or make miniature of the
things you need and use it to set up.
Please wear white polo shirt or t-shirt, black shoes, and black slacks (for girls you
can use either slacks or black pencil) and observe proper grooming. Record a
video of your performance from step 1 down and send it to my account.
In this activity, you will be rated based on the rubrics below.

Activity 2

Write an essay answering the following questions.

1. Why is it important to know the process in presenting and serving food and
beverage orders?

2. Explain the importance of presenting guest’s account and clearing away

food service equipment’s.

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 Activity 3

Read the items carefully. Encircle the letter of the correct answer.

1. First thing to do in the room service in telephone conversation.

a. State room service dept. and greet the caller.
b. Answer the telephone on the first ring.
c. Repeat and confirm the order of the guest.
d. Thank and bid Goodbye.

2. Which skills a room service staff must have?

a. Ability to communicate b. Imaginative
c. Artistic d. Writer

3. An order form should have the following except:

a. Check out time b. Name/ room number
c. Time of order d. Time of delivery

4. The trolley/ tray should then be filled with one of the following:
a. Cabinet b. Flower vase/ centerpiece
c. Shoebox d. Soap

5. During the room service telephone conversation, what should you get from the
caller?
a. Room number b. Television
c. Pillow d. Favorite pet

6. One way to settle the bill of the guest is in ____________

a. Cash b. promissory note
c. forcing d. begging

7. Which is not part in taking order of the guest?

a. Listen and write the order of the guest
b. Do the suggestive selling
c. Repeat the order and confirm for the finalization.
d. Do the cleaning

8. In the room service procedure, which of the following is the additional services?
a. Sleeping outside the door b. Fill the water goblet
c. Eating together with the guest d. Using guest’s comfort room.

9. Which of the following is not part in setting up the trays and trolley?
a. Put the flower vase/ centrepiece at the side of the trolley
b. Put the salt and pepper at the side of the flower vase
c. Place the bread plate and butter spreader
d. Put the garbage below the trolley

10. What is the last thing to place in the trolley during the delivery of the room
service?
a. Salad plate b. Water pitcher
c. Table napkin d. Flower vase

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V. Rubric for Scoring:
Criteria for Assessment

Indicators 10 7 4 1

Presented and served food and beverage

order to the guest, presented bill and clear
away food service equipment following all
the standard procedure in pre and post
room service
Presented and served food and beverage
order to the guest, presented bill and clear
away food service equipment following most
the standard procedure in pre and post
room service
Presented and served food and beverage
order to the guest, presented bill and clear
away food service equipment following
some the standard procedure in pre and
post room service
Presented and served food and beverage
order to the guest, presented bill and clear
away food service equipment following few the
standard procedure in pre and post room
service
Total

Legend: 30-40 Outstanding 20-29 Very Satisfactory

10-28 Satisfactory 9 below – Needs Improvement

Guide Questions:

1. What are the proper ways in presenting and serving food and beverage orders to
the guest? Why do you need to practice them?

VI. Reflection
How do the following services affect the over-all impression of a hotel or food
establishments?
 presenting and serving food and beverage order to guests
 presenting room service account
 clearing out room service equipment

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VII. Key to Correction

Activity 3

1. b
2. a
3. a
4. a
5. a
6. a
7. d
8. b
9. d
10. c

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 (Sample Script)
DELIVERING FOOD SERVICE ORDERS SAMPLE SCRIPT
Receptionist: Knock the door 3x saying room service.
(DOOR OPEN)
Receptionist: Good morning ma’am/sir I am_____and I’m here to deliver your food
and beverage ordered. May I come in?
Guest: Yes.
Receptionist: Thank you ma’am/sir where would you like me to put your order?
Guest: At the top of the table.
Receptionist: Ma’am/sir would you like me to set up your food at the table or shall I
leave it on the tray?
Guest: Set it up, please.
Receptionist: Okay ma’am/sir here is your American/continental/Filipino breakfast
consists of ______,_______,________.
Receptionist: Ma’am/sir would you like me to open your window curtain to brighten
up your room?
Guest: (Yes/No)
Receptionist: What about turning on your television ma’am/sir so that you can watch
while having your breakfast?
Guest: (Yes/No)
Receptionist: Is there anything I can assist you with, ma’am/sir?
Guest: (Yes/No)

PRESENTING ROOM SERVICE ACCOUNT

Presenting the room service account is one of the steps in providing the room
service to guest, and it is one of the major important aspects of it because it is where
you verify guest order and receive the payment from them.
Receptionist: Here is your bill, official receipt and change ma’am/sir can I have your
payment?
Guest: Yes.
Receptionist: Thank you ma’am/sir I received ______ (amount)
(if charged to room)
Receptionist: Would you please sign this acknowledgement receipt.
Receptionist: When would you like me to pick up your soiled dishes ma’am/sir after
an hour or you will just call our department?
Guest: after an hour
Receptionist: Okay ma’am/sir I’ll be back after an hour if you need anything please
feel free to call Food and Beverage Department have a nice day!

Remove room service trays, trolleys and service items. After the room service
has been delivered, one of the task of the room service staff is to collect immediately
the used trays and trolleys especially if the housekeeping reported for a left out items
inside the registered guest in the room. The room service staff must collect all the
items used for the orders of the guest, making it sure that everything is compiled well
to avoid breakage of items. Housekeeper should not leave trays and trolleys outside
the room, he/she will conduct a floor check to avoid risk and prevent untidy corridors.

PICKING UP SOILED DISHES

Receptionist: (knock the door 3x saying room service)
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(Opens the door)
Receptionist: Goodmorning ma’am/sir I am_____and I’m here to pick up your soiled
dishes may I come in?
Guest: (Yes/No)
Receptionist: Are you done with your food ma’am/sir? May I clear it now?
Receptionist: How was the food ma’am/sir? Thank you ma’am/sir for your honest
feedback. Is there anything I can assist you with, ma’am/sir?
Guest: (Yes/No)
Receptionist: If you need anything ma’am/sir please don’t hesitate to call Food and
Beverage Department have a nice day!