TVL FBS-Q1-M12
TVL FBS-Q1-M12
TVL FBS-Q1-M12
Services NCII
QUARTER
Food and Beverage Services
Food and Beverage Services NCII
Quarter 1 – Module 12: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS (GO) LO 1. Welcome and Greet Guests 2.1 Escort and seat guests
according to table allocations 2.2 Seat guests evenly among stations to control the
traffic flow of guests in the dining room
First Edition, 2020 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.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.
Welcome to the Food and Beverage Services NCII- Grade 11/12 Self-Learning
Module12 on Welcome Guests and Take Food and Beverage Orders (GO).
This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.
Posttest - This measures how much you have learned from the
entire module.
EXPECTATIONS
At the end of this module you are expected to:
2. cherish the value of following the procedures on escorting and seating the
guests; and
PRETEST
Directions: Take this test and find out how much you already know about the
lesson. Write YES if the statement is correct and NO if it is wrong. Write your answer
on the space provided.
_______2. Normally, the waiter will have to walk a little ahead of the guests.
_______3. The guest will point to the direction of the table saying “Follow me please!”.
_______4. When arrived at the table, pull the chair and seat the ladies first.
_______5. After all the guest has being seated, unfold the napkin and laid it on the
guest’s lap (repeat it until the last guest).
RECAP
Direction: Arrange the procedures on how to welcome and greet the guests by
writing A to E, where A is the first procedure and E is the last. Write your answer
on the space provided.
__________3. Ask the guest whether they have made any reservation. If they have,
ask them under whose name they have been booked.
__________4. Approach the guests with an appropriate welcome, for example; ‘Good
morning/afternoon/evening Sir/Ma’am.
The experience of walking through your restaurant can have a big effect on guests.
They’ll be able to see what other guests are eating, how they are served, what the
restaurant looks like and more. Guests will usually take their time so don’t rush off
and leave them.
Once you’ve made it to the table this is where things can start to get tricky. Either
your guests will be happy and take a seat or they will be disappointed and ask to
be moved. It’s now up to you to organize a game plan and try and appease your
guest’s complaints.
Before being seated, every guest should be acknowledged by all floor personnel
passing by, even when waiters are carrying trays at the time. Nothing upsets the
customer more than feeling ignored.
Fig. 1
Fig. 2
• The hostess will have to walk a little ahead the guests and will lead
the guest to their table which had being set if the guest had make a
reservation
• When arrived at the table, pull the chair for the lady
Fig. 3
4. If there are empty chairs on the table, the guests are asked if they are going
to be joined by more people. If not then extra covers are removed.
5. Once the guests are seated, napkin must be unfolded from the left hand side
and placed on guests’ lap without touching the guest and ensuring that the
arm is away from the guests’.
ACTIVITIES
Pretend that you are the waiter/waitress and your house is the restaurant. Your
task is to escort and seat the guests. The guest could be one of your family
members. Document your performance task by taking a video.
Rubrics
Category Points
Costume 10
Good Communication Skills 10
Approach the Guest 10
TOTAL 30
WRAP-UP
EXIT TICKETING:
After the conduct of today’s lesson:
I learned
that______________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Directions: Fill in the blanks to complete the definition. Choose your answer from
the box below.
Efforts Courtesy
politeness essential ensure
POSTTEST
Basbas, Leonora D. Food and Beverage Services. Manila: Rex Bookstore, 2017.
Internet Source
https://www.typsy.com/lessons/how-to-seat-guests-in-a-restaurant
https://www.slideshare.net/sykha25/chapter-3-guest-handling-procedure
https://www.slideshare.net/SunilKumar148/04-sequence-of-service
https://www.youtube.com/watch?v=xLdOlqsJXmc
https://www.youtube.com/watch?v=vgbn_OrM7Sk&t=23s
https://www.youtube.com/watch?v=ZIuJ3R5aUIw
Photo credits
Fig. 1- Accessed Tuesday, 21 July 2020, 9:31:32 PM
https://images.app.goo.gl/hWN6kqnJiSrvvPXx5
Fig. 2 - Accessed Tuesday, 21 July 2020, 9:51:51 PM
https://images.app.goo.gl/S3wycheZk8TcdYoo9
Fig. 3 - Accessed Tuesday, 21 July 2020, 9:28:15 PM
https://images.app.goo.gl/Fm2u79n7NTDq2kts5