CBLM Final

COMPETENCY-BASED
LEARNING MATERIALS
Sector:
TOURISM SECTOR
Qualification:
FOOD AND BEVERAGE SERVICE NC II
Unit of Competency:
WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDER

Module Title:
WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDER
Semirara National High School
Semirara, Caluya, Antique

TABLE OF CONTENTS
Table of Contents--------------------------------------------------------2
Competency-Based Learning Materials------------------------------3
How To Use This Module-----------------------------------------------4
Module Content----------------------------------------------------------5-6
Learning Outcome Summary------------------------------------------6-7
Learning Experiences---------------------------------------------------8-9
Information Sheet 2.3-1 ------------------------------------------------10-13
Self-Check 2.3-1----------------------------------------------------------14
Answer Key----------------------------------------------------------------15
Information Sheet 2.3-2 ------------------------------------------------16-17
Self-Check 2.3-2----------------------------------------------------------18
Answer key----------------------------------------------------------------19
Information Sheet 2.3-3------------------------------------------------20-21
Self-Check 2.3-3---------------------------------------------------------22
Answer key ---------------------------------------------------------------23-24
Task Sheet 2.3 1---------------------------------------------------------25
Performance Criteria Checklist 2.3-1---------------------------------26
Date Developed: Document No.

June 2018 Issued by:
FOOD AND BEVERAGE
SERVICE NC II Developed by: Page 2 of 31
Welcoming Guests and Take Food
Semirara National and Beverage Orders ARSHELL
High school Revision # 00
BALANAY
FOOD AND BEVERAGE SERVICE NC II
COMPETENCY- BASED LEARNING MATERIALS
List of Core Competency

No. Unit of Competency Module Title Code
Prepare the Dining Preparing the Dining

1. Room/Restaurant Area for Room/Restaurant TRS512387
Service Area for Service
Welcoming Guests
2. Welcome Guests and Take TRS512388
and Taking Food and
Food and Beverage Orders
Beverage Orders
3. Promote Food and Beverage Promoting Food and TRS512389
Products Beverage Products
Provide Food and Beverage Providing Food and
4. Beverage Service to TRS512390
Services to Guest Guest
5. Providing Room TRS512391
Provide Room Service
Service
Receiving and
6. Receive and Handle Guest TRS512392
Handling Guest
Concern
Concern

FOOD AND BEVERAGE
BALANAY
HOW TO USE THIS MODULE
Welcome to the Module “Welcoming Guests and Taking Food and

Beverage Orders”. This module contains training materials and activities
for you to complete.
The unit of competency “Welcome Guests and Take Food and

Beverage Orders” contains knowledge, skills and attitudes required for a
Food and Beverage Service NC II course.
You are required to go through a series of learning activities in order

to complete each of the learning outcomes of the module. In each learning
outcome there are Information Sheets, Self-check, Task Sheets, and
Performance Criteria checklist. Follow these activities on your own and
answer the Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your trainer for assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
Been working for some time
Already have completed training in this area.
If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you
have a qualification or Certificate of Competency from previous
trainings show it to your trainer. If the skills you acquired are still
current and relevant to this module, they may become part of the
evidence you can present for RPL. If you are not sure about the
currency of your skills, discuss it with your trainer.
After completing this module ask your trainer to assess your
competency. Result of your assessment will be recorded in your
competency profile. All the learning activities are designed for you to
complete at your own pace.
Inside this module you will find the activities for you to complete
followed by relevant information sheets for each learning outcome.
Each learning outcome may have more than one learning activity.

FOOD AND BEVERAGE
BALANAY
MODULE CONTENT
Competency Summary
Qualification FOOD AND BEVERAGE SERVICE NC II
Unit of Competency Welcome Guests and Take Food and Beverage

Orders
Module Title Welcoming Guests and Taking Food and Beverage
Orders
Introduction:
This unit covers the outcomes required in Welcoming Guests and Taking Food and
Beverage Orders.
LEARNING OUTCOMES:
At the end of this module you must be able to:
1. Welcome and greet guests

2. Seat the Guests
3. Take Food and Beverage order
4. Liaise between kitchen and service area

FOOD AND BEVERAGE
BALANAY
1. Acknowledge guests as soon as they arrive.
2. Greets guests with an appropriate welcome.
3. Checks reservation details based on established standard policy.
4. Escorts and seats guests according to table allocations.
5. Utilizes tables according to the number of party.
6. Ensures guests are seated evenly among stations to control the traffic flow of
guests in the dining room.
7. Opens cloth napkins for guests when applicable.
8. Serves water when applicable, according to the standards of the food service
facility.
9. Presents menu to the guests according to established standard practice.
10. Takes orders completely in accordance with the establishment’s
standard procedures.
11. Notes special request and requirements accurately.
12. Repeats orders back to guests to confirm items.
13. Provides and adjusts tableware and cutlery appropriate for the menu
choices in accordance with the establishments procedures.
14. Places and sends orders to kitchen promptly.
15. Checks food quality in accordance with establishment standard.
16. Checks tableware for chips, marks, cleanliness, spills, and drips.
17. Carries out safely the plates and/or trays.
18. Advices colleagues promptly regarding readiness of items for service.
19. Relays information about special requests, dietary or cultural
requirements accurately to kitchen where appropriate.
20. Observes work technology to establishment standard policy and
procedures.

FOOD AND BEVERAGE
BALANAY
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #3 TAKING FOOD AND BEVERAGE ORDER

CONTENTS:
 BASIC MENU TYPES

 MENU PRESENTATION TO GUESTS
 TAKE FOOD/BEVERAGE ORDERS
ASSESSMENT CRITERIA:
1. Presents menu to the guests according to established standard

practice.
2. Takes orders completely in accordance with the establishment’s
standard procedures.
3. Notes special request and requirements accurately.
4. Repeats orders back to guests to confirm items.
5. Provides and adjusts tableware and cutlery appropriate for the menu
choices in accordance with the establishments procedures.
CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
FOOD AND BEVERAGE SERVICE NCII laboratory and assessment
center.
2. MENU CARD
3. ORDERPAD/SLIP
4. PENS
METHODOLOGIES
1. Lecture
2. Discussion
3. Film Showing
4. Demonstration
EVALUATION METHOD:
1. Written exam
2. Demonstration
3. Questioning

FOOD AND BEVERAGE
BALANAY
LEARNING EXPERIENCES
Learning Outcome 3: TAKING FOOD AND BEVERAGE ORDERS
Learning Activities Special Instructions

1. Read information sheet Read and understand information
2.3-1 “Basic Menu Types”. sheet.
If you have some problem on the
content of the information sheet
don’t hesitate to approach your
facilitator.
If you feel that you are now
knowledgeable on the content of
the information sheet, you can
now answer self-check provided in
the module.
2. Answer self-check 2.3-1. Answer self-check and refer your
answers to the answer key.
You are required to get all answers
correct. If not, read the
information sheet again to answer
all questions correctly.
3. Read information sheet 2.3-2 Read and understand information
“Menu Presentation to Guests”. sheet.
If you have some problem on the
facilitator.
the module.
4. Answer self-check 2.3-2 Answer self-check and refer your
5. Read information sheet 2.3-3 on Read and understand information

FOOD AND BEVERAGE
BALANAY
“Sequence in Taking sheet.
Food/Beverage Orders” If you have some problem on the
facilitator.
the module.
6. Answer self-check 2.3-3. Answer self-check and refer your
7. Observe trainer’s demonstration Observe your trainer as he/she
demonstrates. After observing, you
can now proceed to perform task
Sheet 3.2-1.
8. Perform task sheet 2.3-1 Perform task sheet 2.3-1 and
compare your work to the
Performance Criteria Checklist
3.2-1. If you got 100% correct
performance in this task, you can
now move to the next activity. If
not review the information sheet
and go over the task again.
Congratulations! You are now competent in Learning Outcome #3 and
you are now readyfor institutional assessment.

FOOD AND BEVERAGE
BALANAY
INFORMATION SHEET 2.3-1
BASIC MENU TYPES
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to
identify the different types of Menu.
Introduction:
The menu is the primary selling tool of any establishment that offers
food and beverage for sale. For the customer it identifies the items that are
available, shows prices and any other charges and together with other
external features may characterize the style of food service offered. From the
establishment perspective the menu should meet the objectives of marketing
policy, the catering policy and the financial policy.
The marketing policy should guide the catering policy so that the
products on offer and the style of operation best meet the needs of the target
market. The catering policy is concerned with the size and the style of menu
to be offered together with an appropriate style of service and this will
impact on space requirements, level and type of equipment purchased, and
the level of skill and number of staff required. The financial policy aims to
achieve revenue and profitability to budget through pricing, cost control and
volume.
BASIC MENU TYPES
Although there are many types of eating establishments offering many

types of meal experiences, there are basically only two types of food menus:
the table d’hôte or a fixed menu, and the a la carte. From these two types of
menus there are in practice many adaptations of each.
Menu –Menu is a list of food and/or beverage than can be served to a guest
at a price. It helps guests to select what they would like to eat and/ or drink.
It is a document that controls and directs an outlet’s operation and is
considered the prime selling instrument.

FOOD AND BEVERAGE
BALANAY
Table d’hôte or a fixed menu
Table d’hôte refers to a menu of limited

choice. It usually includes three or five courses
available at a fixed price. It is also referred to
as a fixed menu. This term is known to
caterers by its abbreviation TDH menu. A table
d’hôte menu is a complete meal at a
predetermined price.
Means food from the hosts’ table and

maybe identified by;
 Being restricted menu
 Offering a small number of
courses, usually three or four
 A limited choice within each coarse
 A fixed selling price
 All dishes being ready at a set time.
This type of menu usually contains the popular type dishes and is easier
to control, the set price being fixed for whatever the customer chooses, or
being set depending on the main dish chosen and occasionally may offer
and additional item at a supplementary price. It is common practice in many
restaurants for table d’ hote menu to be offered to a customer together with
an a la carte menu.
Table d’ hote menus can be offered for breakfast, lunch and dinners.
Their adaptations are used for:
1. Banquets – a banquet menu is a fixed menu at a set price offering

usually no choice whatsoever to the customers, unless the client
informs the caterer in advance that certain guests require.
2. Buffets–Buffet types of meals vary considerably depending on the

occasion, and the price paid, from the simple finger buffet where all
items prepared are proportioned to a small size so that the
customer may consume it without the use of any cutlery, to the
exotic fork buffets where hot and cold food is available and where
many large dishes will be carved and portioned for the individual
guest.

FOOD AND BEVERAGE
BALANAY
3. Coffee House – a coffee house menu is a more recent form of table
d’hote menu that commonly used today in hotels and restaurants.
This type of menu is characterized by:
 Being a set menu offered often for twelve to eighteen hours of

the day.
 Being reasonably priced, with often each dish or section of
the menu individually priced.
 Offering a range and choice of items that are suitable for
snacks, light meals, lunch or dinner.
 Offering a limited range of foods that are either already
cooked, are of the convenience type of food category and
require a little preparation time, or a simple and quick to
cook.
 A simplified form of service being offered.
4. Cyclical Menu – these are series of table d’hote menus, for example
for three weeks, which are prepared again and again for a set
period of, for example, four months. These are often used in the
hospitals and industrial catering as an aid to establishing a pattern
of customer demand for a menu item and as a result assist in
purchasing, preparation of items and staffing requirements.
A la carte menu
A la carte menu is a multiple choice menu,
with each dish priced separately. If a guest
wishes to place an order he selects the item from
the menu and pays for the order he made. In an a
la carte menu all items are cooked to order and
served with accompaniments.
Means a free choice from the card or menu

and identified by:
 Being usually larger menu than a
table d’hote menu and offering a great choice.
 Listing under the course headings all
of the dishes that may be prepared by the
establishment.
 All dishes being prepared to order.
 Each dish separately priced.
 Usually being more expensive that a table d’hote menu.
 Often containing the exotic and high cost seasonal foods.

FOOD AND BEVERAGE
BALANAY
Part of a n a la carte menu may contain a plat du juor or specialty of
the house’ section. This consist usually of one or two main dishes,
separately priced, which are already prepared and change daily. A la carte
menus are, because of their size and the unknown demand of each item,
more difficult to control than the typical table d’hote menus.
A special promotion menu is a form of a la carte menu which is at

times offered to the guest in addition to the a la carte menu. This type of
menu is concerned with the selling of a particular part of a menu to increase
the interest for the customer, to increase the average spending by the
customer and in turn to increase the turnover and profit for the caterer.
A la Carte Menu can be again classified into following categories;
 Breakfast Menu
 Luncheon Menu
 Dinner Menu
 California Menu
 Ethnic Menu
 Specialty Menu
 Room Service Menu
 Lounge
Other Types of Restaurant Menus
1. Wine/Beverage Menu –this menu often includes specialty wines,

teas, coffees, and cocktails.
2. Static Menu – are menus offered all-year long. This type of menu is
most prevalent in fast-food restaurants like Macdonalds, Pizza Hut,
and Burger King.
3. Du Jour Menu –this type of menu references a special dish for the
day. This menu can change daily and often depends on the availability
of seasonal items.
4. Dessert Menu – offers desserts that are specific to particular
restaurants. Included in these dessert menus may be specialty
desserts the restaurants are famous for.
*A menu in any food service organization is considered as the as the most

important planning control to run a food service operation

FOOD AND BEVERAGE
BALANAY
SELF CHECK 3.2-1
Direction: Identify what type of menu is described by the following

statement.
1. A type of menu which refers to is a multiple choice menu, with each

dish priced separately.
2. A type of menu which is also referred to as a fixed menu.
3. A type of menu often includes specialty wines, teas, coffees, and
cocktails.
4. A type of menu which offers desserts that are specific to particular
restaurants.
5. This type of menu is most prevalent in fast-food restaurants like
Macdonalds, Pizza Hut, and Burger King.
6. This type of a la carte menu is concerned with the selling of a
particular part of a menu to increase the interest for the customer, to
increase the average spending by the customer and in turn to increase
the turnover and profit for the caterer.
7. It is a fixed menu at a set price offering usually no choice whatsoever
to the customers, unless the client informs the caterer in advance that
certain guests require.
8. It is a recent form of table d’hote menu that commonly used today in
hotels and restaurants.
9. This type of menu usually contains the popular type dishes and is
easier to control, the set price being fixed for whatever the customer
chooses, or being set depending on the main dish chosen and
occasionally may offer and additional item at a supplementary price.
10. These are often used in the hospitals and industrial catering as
an aid to establishing a pattern of customer demand for a menu item
and as a result assist in purchasing, preparation of items and staffing
requirements.

FOOD AND BEVERAGE
BALANAY
ANSWER KEY
1. A la carte menu
2. Table d’ hote
3. Wine/Beverage Menu
4. Dessert Menu
5. Static Menu
6. Special Promotion Menu
7. Banquet Menu
8. Coffee House
9. Table d’hote
10. Cyclical Menu

July 2017 Issued by:
FOOD AND BEVERAGE
Welcoming and Taking Food and
Semirara National Beverage Order ARSHELL
High School Revision # 00
BALANAY
MENU PRESENTATION TO GUEST
Learning Objective:
master the proper way of Presenting Menu to Guests.
Introduction:
A Menu is one of the most powerful sales and marketing tools a
restaurant could have.It is also one of the most important internal
advertising tools that can be used to educate a guests about the experience
they are about to have. How it looks and reads is as important as your
restaurant design, service and food.An instant snapshot of a restaurant and
the one piece of advertising every guests will read, having and appealing,
clean menu is essential to communicating your brand.
MENU PRESENTATION TO GUEST
Menu Presentation Procedure
Presenting the Menu:

 Never give a dirty menu to a customer, as this would create a
bad impression of the establishment.
 Make sure that all of the menus are facing right away.
 Make sure that you have enough menus for everyone at the table
 Wine/Beverage List to be presented first. Inform the guests about the
wine/Beverage List.

FOOD AND BEVERAGE
BALANAY
1. The F & B Personnel should present appropriate menus
(Beverage/Food) and introduces the server for the table.
2. Menus should be presented open.
*Phrase while presenting Menu. “May I present the Food/Beverage menu

Sir/Madam…..”
Menu should half open.

*Menu should be presented from right hand side.
*Phrase while presenting menu, “This is the Food/Beverage menu
Sir/Madam….”
3. Start with the ladies first, presenting an opened menu to each
guest.
4. Daily specials and promotions (weather mentioned on the menu or
not) should be mention to the guest upon menu presentation.
(I would like to inform you of our daily specials….”)
5. Let the guest know if there are any items that are not available.
6. Inform the guest the guests about ongoing buffet: your buffet to the
guest by saying: May I suggest our (according to the meal period):
Breakfast buffet which consist of…. Luncheon buffet which consist of….
Dinner buffet which consist of…..
7. During lunch or dinner time present the wine/beverage menu followed
by food menu.
8. If the guest seems to be in hurry, ensure that the beverage order is
taken immediately and offer to take the food order at that time to
return later.

FOOD AND BEVERAGE
BALANAY
SELF – CHECK 2.3-2
Direction:
A. Enumerate the basic Procedure in Menu Presentation to Guest and

give a sort of explanation.
1.
2.
3.
4.
5.
6.
7.
8.

FOOD AND BEVERAGE
BALANAY
ANSWER KEY
1. The F & B Personnel should present appropriate menus

(Beverage/Food) and introduces the server for the table.
2. Menus should be presented open.
i. *Menu should half open.
ii. *Menu should be presented from right hand side.
*Phrase while presenting menu, “This is the Food/Beverage menu
Sir/Madam….”
3. Start with the ladies first, presenting an opened menu to each guest.
4. Daily specials and promotions (weather mentioned on the menu or
not) should be mention to the guest upon menu presentation.
5. Let the guest know if there are any items that are not available.
6. Inform the guest the guests about ongoing buffet: your buffet to the
guest by saying: May I suggest our (according to the meal period):
Breakfast buffet which consist of…. Luncheon buffet which consist of….
Dinner buffet which consist of…..
7. During lunch or dinner time present the wine/beverage menu followed
by food menu.
8. If the guest seems to be in hurry, ensure that the beverage order is
taken immediately and offer to take the food order at that time to
return later.

FOOD AND BEVERAGE
BALANAY
SEQUENCE IN TAKING FOOD/BEVERAGE ORDERS
Learning Objectives:
perform taking Food and Beverage Orders.
Introduction:
Every establishment has a specific protocol for taking Food and
Beverage Orders from the table and giving them to the kitchen and assembly
areas. We all know that Order taking is a skillful art of every waiter. After
proper greeting and seating a waiter needs to wait for the guest to take
order. A new server needs to learn this skill as quickly as possible in order
to be an efficient team.
Here is the basic sequence in Taking Food and Beverage order successfully
in restaurants.
SEQUENCE IN TAKING FOOD/BEVERAGE ORDERS

FOOD AND BEVERAGE
BALANAY
1. With a pen, menu and order slip, approach the table and stand at the
left side of the guest.
2. Stand erect. Look at each guest, smile and greet each one by his/her
name and title (if unknown). Address them with Sir/Ma’am if name is
known.
3. Present the menu.
 Present it with the cover facing the guest; give one for each
starting with the ladies. If the menu is a book type, present it
close with the cover facing the guest. If it has only 2 pages,
present it open.
4. If the guest is taking time to review the menu say, Sir/Ma’am, may I
take back for you to order.
5. Ask the guest if they are ready to order by saying: “Ma’am/Sir, may I
take your orders now?
 Take order beginning with the ladies, and then move clockwise
until you get everyone’s order. Write order in an order slip to be
transferred to the guest check.
6. Write all orders in an order slip in triplicate. One copy goes to the
kitchen, another copy for the cashier and last copy is for the waiter.
 Do not forget to write the date, table number and quantity
ordered, desired preparation (if applicable) and name of waiter.
 Use standard abbreviations that can be understood by both the
waiter and the cook
 Bring one copy of the order slip to the kitchen and another for
the cashier.
7. Do suggestive Selling. Take efforts to sell a complete meal. If guest
order the main course only, offer appetizers, soups, salads, and
desserts. Offer variety of item; suggest wine that will best complement
the meal. When guests cannot make up his mind as to what to order,
give your suggestions.
Suggestive Selling – is a sales technique where the employee asks the

customer if they would like to include an additional purchase or
recommends a product which might suit the client. Suggestive selling is
used to increase the purchase amount of the client and revenues of the
business.
8. If the order takes time, inform the guest outright and inform the
approximate cooking time.

FOOD AND BEVERAGE
BALANAY
9. If the item order is out of stock, inform the guests outright and
suggest an appropriate substitute. Tell the guest outright when
his/her order is not available.
 I’m sorry Sir/Ma’am but we run short or ________. But you
might want to try ___________. Mention appropriate alternative.
10. Repeat the order to guest for confirmation and prevent
misunderstanding. As you repeat, mention the items ordered.
 For your order, you have ordered 1Crisp Shrimp Fritters, 1
cream of mushroom soup, 1 garden salad and a glass of
pineapple juice. Did I take all your orders correct Sir/Ma’am?
11. Get the menu book by saying, “ma’am/Sir, May I borrow the
menu card/book and say thank you before leaving the table.

FOOD AND BEVERAGE
BALANAY
SELF CHECK 2.3-3
Direction:
A. Enumerate the basic sequence in taking Food/Beverage Orders.
Use a separate sheet in answering.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
B. ESSAY: For five points answer the question below. Copy and
answer.
1. What do you mean by suggestive Selling?

FOOD AND BEVERAGE
BALANAY
ANSWER KEY
A.
1. With a pen, menu and order slip, approach the table and stand at
the left side of the guest.
2. Stand erect. Look at each guest, smile and greet each one by
his/her name and title (if unknown). Address them with Sir/Ma’am
if name is known.
3. Present the menu.
 Present it with the cover facing the guest; give one for each
starting with the ladies. If the menu is a book type, present it
close with the cover facing the guest. If it has only 2 pages,
present it open.
4. If the guest is taking time to review the menu say, Sir/Ma’am, may
I take back for you to order.
5. Ask the guest if they are ready to order by saying: “Ma’am/Sir, may
I take your orders now?
 Take order beginning with the ladies, and then move clockwise
until you get everyone’s order. Write order in an order slip to be
transferred to the guest check.
6. Write all orders in an order slip in triplicate. One copy goes to the
kitchen, another copy for the cashier and last copy is for the
waiter.
 Do not forget to write the date, table number and quantity
ordered, desired preparation (if applicable) and name of waiter.
 Use standard abbreviations that can be understood by both the
waiter and the cook
 Bring one copy of the order slip to the kitchen and another for
the cashier.
7. Do suggestive Selling. Take efforts to sell a complete meal. If guest
order the main course only, offer appetizers, soups, salads, and
desserts. Offer variety of item; suggest wine that will best
complement the meal. When guests cannot make up his mind as to
what to order, give your suggestions.
Suggestive Selling – is a sales technique where the employee asks the


FOOD AND BEVERAGE
BALANAY
recommends a product which might suit the client. Suggestive selling is
used to increase the purchase amount of the client and revenues of the
business.
8. If the order takes time, inform the guest outright and inform the
approximate cooking time.
9. If the item order is out of stock, inform the guests outright and
suggest an appropriate substitute. Tell the guest outright when
his/her order is not available.
 I’m sorry Sir/Ma’am but we run short or ________. But you
might want to try ___________. Mention appropriate alternative.
10. Repeat the order to guest for confirmation and prevent
misunderstanding. As you repeat, mention the items ordered.
 For your order, you have ordered 1Crisp Shrimp Fritters, 1
cream of mushroom soup, 1 garden salad and a glass of
pineapple juice. Did I take all your orders correct Sir/Ma’am?
11. Get the menu book by saying, “ma’am/Sir, May I borrow the
menu card/book and say thank you before leaving the table.
B. Suggestive Selling is a sales technique where the employee asks the

recommends a product which might suit the client. Suggestive selling
is used to increase the purchase amount of the client and revenues of
the business.

FOOD AND BEVERAGE
BALANAY
TASK SHEET 2.3-1
TITLE:
Taking Food and Beverage Order
Performance Given a qualification of your choice, you should be
Objective: able to perform the correct procedure on Taking
Food and Beverage Order
Supplies, Tools and Tables, Chairs, Menu Book, pens, order slip
Equipment:
Instructions:
Given the necessary tools, supplies and equipment perform the sequence on
Taking Food and Beverage Order
Steps/ procedure:
Procedures on Taking Food and Beverage Order
1. Prepare all the materials needed.

2. Present the menu card/book.
3. Ask guest if they are ready to order.
4. Take Food and Beverage order.
5. Take and write down all orders in an order slip.
6. Do suggestive Selling.
7. Repeat the Order
8. Before Leaving the Table, thank guest politely and collect all menu.
9. Return all the materials to its proper place.
Assessment Method:
Demonstration using performance criteria checklist.

FOOD AND BEVERAGE
BALANAY
PERFORMANCE CRITERIA CHECKLIST 2.3-1
Performance Criteria
Did you… Yes No
Prepares all the materials needed? /
Present the menu card/book. /
Ask guest if they are ready to order. /
Take Food and Beverage order /
Take and write down all orders in an order slip. /
Do suggestive Selling. /
Repeat the Order
Before Leaving the Table, thank guest politely and collect all
menu. /
Return all the materials to its proper place.

FOOD AND BEVERAGE
BALANAY
FOOD AND BEVERAGE
BALANAY

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CBLM Final

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COMPETENCY-BASED

WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDER

WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDER

Semirara National High School

Semirara, Caluya, Antique

Date Developed: Document No.

List of Core Competency

Prepare the Dining Preparing the Dining

Date Developed: Document No.

Welcome to the Module “Welcoming Guests and Taking Food and

The unit of competency “Welcome Guests and Take Food and

You are required to go through a series of learning activities in order

Recognition of Prior Learning (RPL)

Date Developed: Document No.

Unit of Competency Welcome Guests and Take Food and Beverage

At the end of this module you must be able to:

1. Welcome and greet guests

3. Take Food and Beverage order

4. Liaise between kitchen and service area

Date Developed: Document No.

Date Developed: Document No.

LEARNING OUTCOME #3 TAKING FOOD AND BEVERAGE ORDER

 BASIC MENU TYPES

1. Presents menu to the guests according to established standard

Date Developed: Document No.

Learning Outcome 3: TAKING FOOD AND BEVERAGE ORDERS

Learning Activities Special Instructions

Date Developed: Document No.

Date Developed: Document No.

BASIC MENU TYPES

BASIC MENU TYPES

Although there are many types of eating establishments offering many

Date Developed: Document No.

Table d’hôte refers to a menu of limited

Means food from the hosts’ table and

1. Banquets – a banquet menu is a fixed menu at a set price offering

2. Buffets–Buffet types of meals vary considerably depending on the

Date Developed: Document No.

 Being a set menu offered often for twelve to eighteen hours of

Means a free choice from the card or menu

Date Developed: Document No.

A special promotion menu is a form of a la carte menu which is at

A la Carte Menu can be again classified into following categories;

Other Types of Restaurant Menus

1. Wine/Beverage Menu –this menu often includes specialty wines,

*A menu in any food service organization is considered as the as the most

Date Developed: Document No.

Direction: Identify what type of menu is described by the following

1. A type of menu which refers to is a multiple choice menu, with each

Date Developed: Document No.

Date Developed: Document No.

MENU PRESENTATION TO GUEST

MENU PRESENTATION TO GUEST

Menu Presentation Procedure

Presenting the Menu:

Date Developed: Document No.

*Phrase while presenting Menu. “May I present the Food/Beverage menu

Menu should half open.

Date Developed: Document No.

A. Enumerate the basic Procedure in Menu Presentation to Guest and

Date Developed: Document No.

1. The F & B Personnel should present appropriate menus

Date Developed: Document No.