12 Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TVL - Home Economics

Food and Beverage Services
Fourth Quarter -Module 4
PRESENT ROOM SERVICE ACCOUNT

Writer: Miah F. David

Cover Illustrator: Christopher E. Mercado

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 This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Food and
Beverage Service tasks. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course.

LO 5.4 Present Room Service Account

After going through this module, you are expected to:

1. Check and present guests’ accounts for accuracy in accordance with establishment’s
procedures.
2. Present cash payments to the cashier for processing in accordance with
establishment’s guidelines.
3. Present charge accounts to guests for signing based on establishment policy
procedure.
4. Demonstrate skills in presenting accounts to the clientele/customer within the
appropriate time politely.

Write TRUE if the statement is correct and FALSE if it is wrong. Write your answer on
the space provided.
_________1. The guest check is presented while their having the meal.
_________2. Present the bill with the figure facing down.
_________3. Immediately get the cash payment without counting.
_________4. In Room service, the bill should not be presented unless they ask for it.
_________5. Inform the guest of their billing status if they were not informed by the
front desk during the registration.

Lesson Present Room Service

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 1 Account

In this lesson, you will learn the skills and knowledge needed to properly present
Room Service Accounts to guests. This includes the methods and presenting the bill
and procedure of payment.

Room service is different from other food and beverage outlets. In Room Service, the
guest’s check is presented upon delivery of the meal, as opposed to being presented
after the meal is finished by the guest. After the guest has placed an order or requested
for room service, aside from the food being prepared, the bill should be checked by the
order taker, the room service attendant and should be presented to the guest before
asking for their signature.

Indeed, accuracy is incredibly essential; as well as being knowledgeable about the

process designated by the company or hotel.

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Identify each picture and explain the pictures’ connection as a whole to this lesson in
2-3 sentences. (10 pts)

1. 3.

2. 4.

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Presenting the Bill

The methods by which bills are prepared range from handwritten dockets to high-
tech computerized systems. The two purposes of a guest's bill are to inform the guest
of the amount to be paid (giving details of what is charged for) and to act as a control
system for the establishment.
Guest's bills may be presented at the table, at the bar and other establishment
including the cashier desk. No matter where it is presented, the bill should be kept up
to date at all times. When possible, the bill should be kept ready for presentation as
soon as the guest requires. This may not always be possible, particularly when
beverages are being served right up to the time of the guests' departure.

Here are some considerations when presenting the bill:

 Be alert that guests may want their bill

 Do not present the bills until they are asked for

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 When presenting the bill at the table, Place It in front of the host from the right.
(Probably the person who has asked for the bill) on a small plate

 Either the bill is folded so that the amount to be seen by the other paid cannot be
guests, or it is placed in same in a billfold that serves the purpose.

 If there is no inquisitive host, you may place the bill in the center of the table.

 Bills presented at bars should be presented on a plate, folded or in a billfold.

 If the establishment requires guests to pay at a cashier's desk as they are leaving,
make this clear to the guests to avoid confusion and delay.

 Don't hover around waiting for your guests to pay; leave them alone to pay in their
own time.

 Remain alert, though, so that when they have paid or signed for their meal, there is
no unnecessary delay while they kept waiting for you to collect the payment.

Methods and Procedures in Payment

Common payment methods include cash, credit cards, the Electronic Fund Transfer
and Point of Sales (EFTPOS) system, vouchers, and charge accounts. Be familiar with
the procedure for these various methods of payment and know which methods of
payment are acceptable to the establishment.
For credit card payments, check for the following:
- The establishment accepts the kind of card presented
- the charge is to be billed to a credit or savings account
- The card's expiry date
- That it has been signed

Follow the general procedure in checking and presenting room service

account:

Order taker or cashier (whoever is assigned) prepares the bill to be carried by the
room service waiter.

Before doing this, she must first check the billing status of the guest, whether
classified as personal account-cash basis or allowed to sign for room charges This is
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the name of the guest in the POS.
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Once the tray or trolley has been set up and all food items have been arranged for
the guest, the server presents the check in a check folder and secures the guest's
name and signature on the check.

Waiter shall present the bill in a bill folder with figures faced down saying: May I
present the bill?" Guests included in the Cash basis list shall be advised to settle
their bill in cash or valid credit card. They should be tactfully informed of their
billing status if they were not informed by the front desk during the registration.

For cash payment, immediately count the cash payment in view of the guest
announce the amount received. “I’ll received P1000.”

Thank the guest upon receiving payment and wish him a pleasant day. “Thank
you very much. Enjoy your meal and have a nice day.”

Before leaving, the server should make sure the guest does not need anything
else, and explain how the guest can have the tray or trolley cleared. The server
may ask what time the guest would like to have the equipment cleared, and
note the time on the check.

The server should thank the guest before leaving, and take plate covers and any
other unnecessary items as he leaves.

Leave the room gracefully while silently closing the door.

Fill up the Errand Card/Control sheet (whichever is used) after the order is
delivered.

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Draw a Happy Face (  ) before each number if you agree with the statement and
draw a Sad Face(  ) if you disagree. Explain why in 1 to 2 sentences.

_____ 1. Guests’ bills are important to inform the guest of the amount to be paid.
___________________________________________________________________________________
___________________________________________________________________________________

_____ 2. Bills should be presented on a plate, folded, or in a billfold.

___________________________________________________________________________________
___________________________________________________________________________________

_____ 3. Hotels and Restaurants accept all kinds of cards, no matter what bank it is
from.
___________________________________________________________________________________
___________________________________________________________________________________

_____ 4. The Room Service attendant should check the bill before presenting it to the
guest.
___________________________________________________________________________________
___________________________________________________________________________________

_____ 5. Guests are required to pay their bill at the Cashier Counter.
___________________________________________________________________________________
____________________________________________________________________________________

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 Answer the questions below. Write your answer on the space provided before each
number. (5 points each).

1. Why should the room server count and announce the cash payment in view of the
guest?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
_______________________________________________________________________________
2. What is the purpose of checking the bill status of the guest before the food delivery
of food order?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

Read and understand the instructions below.

Recall one scenario of you in a food service establishment ordering your food items.
How did the cashier present your bill? Share your thoughts about it and assess the
importance in proper ways of settling the account or amount to received.

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Fill-in the blanks with the missing word to complete the sentence. Choose the answer
from the box below.

1. Do not_________ the bill unless they ask for it.

2. Before _________ ask the guest on how their tray and trolley to be cleared.
3. Waiter shall present the bill in a __________with figures facing down.
4. The server secures the guest’s name and __________ when presenting the check.
5. The server should not ___________ waiting for your guest to pay, leave them alone to
pay on their own time.

Bill folder hover around leaving present signature

Online learners: Prepare a simple vlog on presenting room service account. Be ready
to share in your online class. Give feedback with your classmates output.
Offline Learners: Prepare a simple blog on presenting room service account. You may
include pictures or illustration to show your ideas.

How well did you perform?

Using the Scoring Rubrics, answer it honestly and sincerely to assess your
learning.
Rubrics for Scoring:

4 Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 Can perform this skill satisfactorily without assistance or supervision.
2 Can perform this skill satisfactorily but requires some assistance and or
supervision. .
1 Can perform this skill satisfactorily but requires considerable assistance and or
supervision.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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Books

TVL Home Economics Food and Beverage Services Manual by Deped

Food and Beverage Service customer Relations First edition 2018 by Amelia S. Roldan,
Benito T. Edica, Marian Joyce R. Santos
Tesda Competency-based learning materials, tourism sector (Hotel and Restaurant)
Food and Beverage Services NC II

Online Sources
PROVIDE ROOM SERVICE D1 .HBS.CL ppt download. (n.d.).Retrieved July 13, 2020,
from https://slideplayer.com/slide/2453378/
Hospitality, A. ( 2019, September 18 ) How To Set Up Trays, Trolley , and Equipment
for Room Service. Retrieved July 13, 2020 from https://www.ajar.id/en/post/how-to-
set-up-trays-trolleys-and-equipment-for room-service
SOP- F&B Policy Setup - Departmental Meetings and Briefing. ( n.d. ) Retrieved July
14, 2020, from https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-
hotels/f-and-b-service-sop/228-preset-tray-trolley.html

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 Development Team of the Module

Writer: Miah F. David (Teacher II, THS)

Editors:
Rosalina S. Cruz (Master Teacher I, PHS)
Leah dV. Santos (Head Teacher III, THS)
Nerissa S. Estrella (ASP II/OIC, MNHS)
Internal Reviewer: Joseph T. Santos (EPS, EPP/TLE)

Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor – EPP/TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

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