LESSON 3

Take food and

beverage orders
Learning Competencies
1. Take orders completely in accordance with the established
standard procedure.
2. Note special request and requirements accurately.
3. Repeat orders to the guests to confirm items.
4. Provide and adjust tableware and cutleries appropriate for
the menu choices in accordance with established procedure.
Learning Target
Identify the different types of menu
Cite the difference between table d’ hote and a la carte
Enumerate importance of having menu knowldge
 Lesson 3.1 – The Menu

• The Menu is a price list of food & beverage items

available in Food & Beverage outlets.
• It helps the guest to select what they like to eat and
drink.
• Depending on the establishment and the occasion, the
menu may be plain or artistic in its presentation,
possibly with a description of how it is prepared.
 Table d' hote
• It is actually a classified menu or oth-erwise called as a ‘set
menu’.
• It does not provide any choices among food items offered in
each course
• The term first referred to meals shared among house guests
and their hosts, who gathered at a single table to enjoy the
same courses.
 A la carte
A la carte means a multiple choice menu in which each
item is listed down in specific sequence with individual
price.
In French, à la carte literally means "by the menu". In the
restaurant industry, à la carte is an upscale term used in
reference to menus that list items priced and ordered
separately.
 A la carte
· It offers wide choice in food and bev-erages within each
course and its cate-gories.
· It is prepared after the order has been taken with a
particular preparation time.
other types of menu
other types of menu
other types of menu
other types of menu
 Lesson 3.2 Presenting the menu

The following tips can help you in presenting the menu and the drinks
list.
 Make sure menus are clean, presentable (not damaged) and correct
(up-to-date)
 Never put the menus on the table where the guests have to pick
them up.
 Present the menu when the guests are already comfortably and
properly seated.
 Open the menu before presenting it to the guests.
 If the menu is divided into meal periods, open the menu on the
appropriate page. Open the menu before presenting it to guests.
 Lesson 3.2 Presenting the menu

The following tips can help you in presenting the menu and the drinks list.
 Present the menu to the guests from the right-hand side.
 Copies of the menu should be enough to provide one for each guest.
 Menus should be suitable for the guests.
 If necessary, children’s menu or translated menu can be provided.
 Guide the guests through the menu.
 Indicate other forms of the menu such as menu lists posted on the walls of the
establishment and tent cards placed on the tables.
 Excuse yourself and give the guests ample time to decide which menu item to
order.
Lesson 3.2 Menu Knowledge

Menu knowledge is the information regarding all the food and beverage
items available in the establishment. It is shown by effectively providing
assistance to guests and by carrying out sales strategies efficiently. As a
waitstaff, you should be aware of the food items on the menu, restaurant
amenities, promos offered, ingredients used, possible allergens, the
method of cooking and complimentary food and wine combinations
among others.