E

J/SHS

TLE/TVL – HE (Food &

Beverage Services)
Activity Sheet – Quarter 2 – MELC 1
Provide Food and Beverage Service
to Guest

REGION VI – WESTERN VISAY

TLE/TVL – HE (Food and Beverage Services)
Activity Sheet No. 6
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 6

Learning Activity Sheets (LAS) No.6

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-IVa-6 Week 6 Quarter 2

L.O.1 Take and process room service orders
L.O.2 Set-up trays and trolleys

II. Background information for learners

Room service also known as “In- room dining”, one of the offered services in the hotel
where the guests orders will be delivered to their rooms. The room service is one of the
highlights in the food and beverages services because guests are given the chances to
enjoy consuming their food while staying in the hotel room which is considered as a unique
service in the hotel and restaurant. Room service is also advantage to the guests because
they save their time and effort in going to the dining area especially those who have a busy
schedule. The first thing to take up a room service is to have a call to the receptionist where
the guest have to make the first move for any request. The receptionist will follow for more
inquiries regarding the guest’s orders and request. The receptionist must make it sure that
they get the correct information and must accommodate the guest in a warm and pleasant
manners.

This is the flow in taking up the room service through telephone conversation.
1. Answer the telephone on the first ring.
2. State room service department and greet the caller
3. Get the caller’s:
a. Room Number
b. Full name of the caller
4. Take the order of the customer (the customer will instantly state his order base from the
menu in the room.)
a. Listen and write the order of the guest
b. Do the suggestive selling
c. Repeat the order and confirm for the finalization.
5. Ask the guest for the time of delivery of the food and how the guest wanted to settle
his/her bill (is it in cash, credit card or charge to the account.)
6. Thank you & bid goodbye.

1
Set up tray and trolley

After getting the order and request of the guest, as assigned to be the room service
attendant, plenty of considerations must be followed and prepared before heading to the
guest room.

These are the following considerations in setting up tray and trolley:

1. When the order is now ready immediately go to the kitchen. Look and
check for correct crockery, cutlery and glassware are in place. Check items if it is clean.
2. Check of the order of the guest and the orders given by the kitchen are matched.
3. Put the hot food in a warmer and see to it that is has a food cover.
4. Check the food if it’s presentable and appetizing following the establishment standard
presentation.
5. Check the time expected to deliver. Avoid delay of delivery.

These are the following steps in setting up trays & trolleys:

Put the flower vase/ centerpiece at the side of the trolley.

Put the salt and pepper at the side of the flower vase.

Followed by the side plate and cutlery. Dinner knife & fork,
demitasse

2
 Bread plate and butter spreader

Salad Plate

Cup & saucer coffee creamer

Teapot Water Pitcher

3
 Water goblet High ball Glass with glass coaster

Main course (Dinner Plate) Food Cover

Table Napkin

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
Cristita M.Arcos ,Evangeline V. Yu,Jelly M. Flores
Technical –Vocational – Livelihood Home Economics Food and beverage
services manual page 297- 305 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.

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 Activity 1

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

Breakfast in bed
Perform the role of a room service staff taking the breakfast order of a guest
through a telephone conversation. In this activity, you will be rated based on the
rubrics below.
Materials needed: camera, cell phone or telephone, ball pen and paper.
Please wear executive or formal attire and observe proper grooming.

Select
Using the food orders taken from the role play situation 1 (breakfast in bed),
prepare the room service tray or trolley of the guest. Following the steps in setting
up trolley. If you don’t have a trolley you can use a table to set up. 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 to substitute, just simply label it with a name of what is being asked in
the sequence, for the table napkin you can use handkerchief instead , same with
the glasses, and other materials. Be innovative you can also draw or make a
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) 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.
Materials needed: Trolley or table, plates, glass, spoon, fork, butter spreader,
glass coaster, food cover, table napkin and any other improvised materials to be
substitute.

Activity 2

What are the steps in taking up room service telephone conversation?

1.
2.
3.
4.
5.
6.
5
Activity 3

Match Column A with Column B. Write only the letter of your answer. Write the letter
of your choice on the space provided.

COLUMN A COLUMN B

____1. Food Cover a.

_____2. Water goblet b.

_____3. Teapot c.

_____4. Bread plate and butter spreader d.

_____5. High ball glass with glass coaster e.

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V. Rubric for Scoring:

Criteria for Assessment Telephone Conversation

Indicators 10 7 4

Take guest order from a telephone for room service

following 3/3 of steps to satisfy customer need and
to optimize room service sales
Take guest order from a telephone for room service
following 2/3 of the steps to satisfy customer need and
to optimize room service sales
Take guest order from a telephone for room service
following 1/3 of the steps to satisfy customer need and
to optimize room service sales
Total

Legend: 8-10 Outstanding 5-7 Very Satisfactory

4 below Satisfactory

Criteria for Assessment Set-up Tray and Trolley

Indicators 10 7 4 1

Served breakfast in bed following all the standard

procedure
in setting up food and accompaniments in
a trolley/breakfast table.
Served breakfast in bed following most
the standard procedure
in setting up food and accompaniments
in a trolley/breakfast table.
Served breakfast in bed following some
the standard procedure
in setting up food and accompaniments
in a trolley/breakfast table.
Served breakfast in bed following few
of the standard procedure
in setting up food and accompaniments
in a trolley/breakfast table.

Legend: 30-40 Outstanding 20-29 Very Satisfactory

10-19 Satisfactory 9 Below Needs Improvement

Guide Questions:
1. How do you take and process room service orders?
2. What will be the effect if a hotel or food establishments has friendly and
approachable staff? Does this affect the over-all impression of a hotel or food
establishments?
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VI. Reflection

1. As a food attendant why is it important to practice properly the process in taking

room service orders and setting-up trays and trolleys?

VII. Key Answer

Activity 2

1. Answer the telephone on the first ring.

2. State room service department and greet the caller
3. Get the caller’s:
a. Room Number
b. Full name of the caller
4. Take the order of the customer (the customer will instantly state his order base from
the menu in the room.)
a. Listen and write the order of the guest
b. Do the suggestive selling
c. Repeat the order and confirm for the finalization.
5. Ask the guest for the time of delivery of the food and how the guest wanted to settle
his/her bill (is it in cash, credit card or charge to the account.)
6. Thank you & bid goodbye.

Activity 3

1. E
2. D
3. B
4. A
5. C

Room Service Telephone Conversation Script

Attendant: Hello, good morning room service department. This is (NAME) speaking.
How may I help you?

8
Guest: Good morning. Can I order for my breakfast?
Attendant: Yes, ma’am/ sir. But before that may I know who’s on the line and your
number please? Or your complete name and your room number please.
Guest: I am (NAME) and my room number is 123.
Attendant: Alright ma’am_____, we have 3 types of breakfast Continental, Filipino and
American breakfast. For continental we have a selection of bacon with egg hotdog with egg
and plain bread. For American breakfast we have a selection of sunny side up, pancake and
sausage. For Filipino breakfast we have a selection of tapsilog, cornsilog and longsilog
which do you prefer ma’am?
Guest: I want pancake and sausage
Attendant: for pancake syrup ma’am we have a selection of maple and vanilla which do you
prefer ma/am?
Guest: vanilla
Attendant: for the sausage ma’am would you like to have it steamed or fried?
Guest: fried
Attendant: Alright ma’am this would be good for how many persons?
Guest: good for 2
Attendant: Okay ma’am would you like to have our fresh fruit in season we have a selection
of banana, apple and grapes which would you like to have ma’am?
Guest: banana
Attendant: Okay ma’am to complete your meal ma’am, would you like to have a hot or cold
beverage?For the hot we have a selection of brewed coffee,hot chocolate and cappucino
and for the cold we have a selection of mango juice pineapple juice and orange juice which
do you prefer?
Guest: a cup of cappuccino please.
Attendant: Alright ma’am is there anything you want to add?
Guest; that’s all.
Attendant: When would you like me to deliver your food ma’am?
Guest: as soon as possible.
Attendant: Ok ma’am (Jean) of room 123 let me repeat your order just to make sure that I
got the details correctly. You ordered for American breakfast consist of pancake and
sausage,banana and a cup of cappuccino good for 2 persons. Did I get your orders right,
ma’am?
Guest: yes
Attendant: Okay ma’am let me present your bill. Your bill is 520 pesos how would you like
to settle it ma’am will you pay it in cash or charge it to your room?
Guest: charge it to my room.
Attendant: okay ma’am your food will be delivered as soon as possible together with your
receipt. If you have any concern please don’t hesitate to call us. Thank you for calling
(NAME OF HOTEL, ROOM SERVICE DEPARTMENT). Have a nice day.