Qualification : Food and Beverage Services NC II

Module Title : Welcoming Guests and Taking Orders

Learning Outcome No. 3 : Take food and beverage orders.

Assessment Criteria

1. Guests are presented with the menu according to established standard practice;
2. Orders are taken completely in accordance with the establishment’s standard
procedure;
3. Special requests and requirements are noted accurately;
4. Orders are repeated back to the guests to confirm items; and
5. Tableware and cutlery appropriate to the menu choices are provided and adjusted in
accordance with establishment procedures.

Resources

1. Menu
2. Tables and chairs
3. Tableware
4. Cutlery

Reference

The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South
Asia Pte. Ltd. (Philippines), Copyright @2005.

Food and Beverage Services. Leonora D. Basbas. Rex Printing Company, Inc., Metro
Manila (Philippines). Copyright @ 2017.

Food Services and Bartending. Roldan, et.al. AR Skills Development and Management
Services, Inc. Metro Manila (Philippines). Copyright @ 2013.
Learning Outcome No. 3 : Take food and beverage orders

Learning Activities Special Instructions/Outputs

(Set up the classroom in to a restaurant
setting to be able to do role playing)

1. Simulate the following:  Show courtesy, friendly and

professional manner
1.1 Presenting menu to the
guests;
1.2 Taking orders and special
requests;
1.3 Repeating orders to guests for
confirmation; and
1.4 Preparing appropriate
tableware and cutlery.

2. Prepare a sample menu of the  Sample menu

establishment’s offerings of food and
beverage

3. Cite examples of special requests and  List of sample special requests and
requirements. requirements

4. Gather tableware and cutlery  Tableware and cutlery to be used

appropriate to the menu choices of based on order of guests
the guests
INFORMATION SECTION

Taking and placing food orders

Food orders are taken as soon as the guests have made their selection. The
waiter must be alert to the signs that the guests are ready to order so that they
are not kept waiting. They may, for example close their menus and place them
on the table.

Procedure for order taking.

 Make sure that the guests are ready to order.

 Take the order of the guest seated next to the host first and work round
the table finishing with the host’s order.
 Take the order up to and including the main course.
 Note any special requirements like example, a special dietary
requirement such as no milk to be used in the preparation of the dish or
a service requirement such as meals required very quickly because the
guests are going on to a show.
 Repeat the order to the guests to make sure that it is correct.
 Transfer the order to the kitchen docket using either a manual or a
computer system, including the special instructions.
 Record the sale for billing purposes, following the house control system.

Taking the order

 After the guests have looked at the menu or even while they are going
through it, the waiter can already say “may I take your order, Ma’am/Sir?
With a pencil and a small pad in hand, the waiter writes down the orders,
beginning with a guest or with the children (if there are children in the
group). Then the waiter can move going around the table in a clockwise
direction (if it is a big table), or he can stay put in one place in the case of
a small table with two or four guests.
 Orders should be repeated to assure the customers of their orders.
  If the guests are uncertain on what they will order, the waiter can suggest
main dishes. He can also suggest appetizers and soups and
accompanying salads, drinks and desserts. However, the waiter must not
force or insist on the guest specific foods that he offers. However, he can
be a salesman exercising his persuasive ability to convince them to order.
 While the waiter is writing down the orders, he must be alert to ask the
mode of preparation for a particular dish, for example, if the guest
orders a steak, will it be rare, medium rare, or well done? If eggs are
ordered, will they be fried, poached, sunny side up or scrambled? For
salads, will it be with French, Russian or Thousand Island dressing?
Asking specifications like this can avoid complaints when food is already
served on the table.
 If the order takes several minute to prepare, it is well to advise the guests
about this. In the meantime that they are waiting, offer some drinks of
cocktails or appetizers. Before leaving the table, the waiter reads the list
of items they ordered. Then collect the menu books and bring the orders
to the kitchen.

Taking beverage orders

Beverage orders should be taken as soon as guests are comfortably settled be it

at a bar, in a lounge, or at a table in a restaurant. Remember the following
points

 When taking the orders verbally or in writing, make sure you clearly
understand them and that they are precise, so that the guests receive
what they have ordered. If you are not quite sure, clear what has been
ordered and do not hesitate to confirm with the guest.
 If there are several guests, write down the orders in logical order (as the
guests are seated or with some other clear identification so that you
place the drinks correctly when they are served.
 Avoid the use of abbreviations, they can easily cause confusion.
 Different venues have different methods for recording sales, whatever
the system in use - handwritten dockets, a cash register, or a computer
 system – it is essential that you record all items sold in the appropriate
way.
 In a restaurant, the wine order is usually taken after the guests have
selected their food. Additional orders for wine maybe taken throughout
the meal indeed, if the guests glasses; look nearly empty, discreetly ask
the host whether another bottle of wine should be brought.
 The order for after-dinner beverage (such as port, brandy or liqueurs)
should be taken prior to the service of coffee so that the drinks can be
served with the coffee.

Source:

Brown, Graham and Hepner, Karon. The Waiter’s Handbook. Pearson

Education (Asia) Pte. Ltd., Philippines. Copyright 2005. Pp. 61-62, 133

Leonora D. Basbas. (19 Food and Beverage Service. Rex Printing Company,
Inc., Metro Manila, Philippines. Copyright 2017. pp. 54-55.

R E A D - Chapter 6: Taking Orders and Correcting Covers, pages -71 of The

Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson Education
Southeast Asia Pte. Ltd. (Philippines), Copyright @2005.
SELF CHECK

After the learning activities, the following checklist may be used. Put a checkmark on the space
corresponding to your response:

Action Yes No Remarks

 Did I present the menu to the guests

according to established standard
practice?

 Did I take orders completely in

accordance with the establishment’s
standard procedures?

 Did I accurately note special requests

and requirements?

 Did I repeat orders back to the

guests for confirmation of items?

 Did I provide the appropriate

tableware and cutlery for the menu
choices of the guests?

FEEDBACK

Comments and suggestions on the Remarks column may be used as feedback to self-check.
PERFORMANCE CRITERIA

Criterion Yes No

1. Guests are presented with the menu

according to establishment’s standard
practice.

2. Orders are taken completely in accordance

with the establishment’s standard procedures.

3. Special requests and requirements of guests

are noted accurately.

4. Orders are repeated back to the guests for

confirmation.

5. Appropriate tableware and cutlery for the

menu choices are provided.
 SELF-ASSESSMENT TEST

True or False. On the space provided before the item, write True if the
statement is true and False, if it is not.

_______ 1. The guests are ready to order when they close the menu book and
place it on the table.

_______ 2. If the party is a small group, the waiter can go in a counter-

clockwise direction to take the orders.

_______ 3. The waiter need not take note of any special requirement such as
allergies to some ingredients.

_______ 4. Read the food order silently to make sure it is correct.

_______ 5. When all guests have ordered, place the food order with the
cashier.

_______ 6. If the waiter is not quite sure about the beverage order, the waiter
should keep quiet about it.

_______ 7. The waiter should not forget to ask the preparation for steak
(medium, rare) or eggs (sunny side up, poached).

_______ 8. When the waiter makes suggestions of food orders, he is exercising

his persuasive ability to convince them to order.

_______ 9. Beverage orders can be taken as soon as the guests are seated
comfortably.

_______ 10. To assure that beverage orders are complete, the number of
orders should equal the number of guests.
Answer key:

1. True 6. False
2. False 7. True
3. False 8. True
4. False 9. True
5. False 10. True