Senior High School

Food and Beverage

Services
Quarter 2 – Module 2:
Welcome Guests and Take Food
and Beverage Orders

GRADE 11 ACHILLES
 Lesson FBS: Welcome and Greet
1 Guest

Welcome to this module! You must be very excited to start with the learning activities. The learning
exercises in this module have been designed to provide you with rich, encouraging and interactive
learning experiences that will help enhanced better your communication in English. Please
familiarize the different sections of this module.

This section starts to explore the learning activities that will take place when the customer arrives at
the food and beverage establishment. You will learn the proper way of welcoming and greeting the
guests, seating the guests, taking food and beverage orders, and liaising between kitchen and
dining room area in accordance with the established standard procedure.

This module is about welcoming guests and taking Food and Beverage orders. You will be
guided on the proper way and sequence of the service upon arrival of the guests, and
expansions are discussed in the following lessons:

 Lesson 2.1 – Welcome and Greet Guests

 Lesson 2.2 – Seat Guests
 Lesson 2.3 – Take Food and Beverage Order
 Lesson 2.4 – Liaise between Kitchen and Dining Room Area

After going through this module, you are expected to:

1. Acknowledge guest as soon as they arrive at the restaurant;

2. greet guests with an appropriate welcome;
3. check details of reservation based on established standard policy;

For you to achieve the objectives of this module, here are some steps to follow:

1. Reading is the key and following instructions carefully will help you
comprehend each lesson well.
2. Take note and record points for clarification.
3. Do the activities to fully understand the lessons.
4. Answer the self-check to monitor what you already learned in each lessons.
5. Answer the posttest.
6. Check your answers in every test against the key to correction.

Being familiar with the following terms will help you get the most from this module:

Terms Definition
A La Carte Menu Multiple choice menu in which each item
is listed down in specific sequence which is
priced individually.
Banquet A formal and extravagant meal for
many people, usually followed by speeches.
Breakfast Fairly standardize menu that includes
juices, cereals, eggs to order, breakfast meat
Menu like bacon, sausages or ham, waffles, and
pancake.
A chair intended for children.
Booster seats/booster
cushion Free drinks offered to guests once
Complementary they arrived or are seated.
Drinks A docket system that is widely used in
restaurants, residential hotels, and large
Computerized Control establishments where orders are entered
System by waiters at one terminal or more.
A person who buys products and
services offered in the restaurants.
Customer/ Guest Set of dishes or menu items that are
different for each day or week during a cycle.
Cycle Menu “Chef’s tasting menu”, this type of menu is
described as “showcase the chef’s flair for
Degustation combining flavors and textures”.
A traditional manual system which can be
Menu preprinted, often used in medium and large- sized
hotels and restaurants with a limited menu.
“Du Jour” a French term means “dish of
Duplicate the day”, which restaurants used available
docket system seasonal ingredients to prepare the freshest food
possible for the day; e.g. “Soupe du jour” means
Du Jour Menu or soup of the day.
Daily menu An order entry tool which provides all the
items in the menu list to take note of the
customers’ order quickly.

Electronic Order Pad

Floor Plan
It is the lay-out of the restaurant, in which
Receptionist/Hostess/ the receptionist can view the tables occupied by
Host/Maître de Hotel the guests and those which still vacant.
Lunch Menu The first person who greets and
welcomes the guests in a restaurant.
Menu Board Composed mostly of light and informal
meals like sandwiches, salads, and soups.
A board where the menu is posted on
Point of Sales and placed outside a restaurant primarily to
(POS) Equipment attract tourists.
A digital order entry technology that is used
Reservation to capture orders, record data, and display or
print tickets.
Static Menu An act of making prior arrangement in
a restaurants.
Most common type of menu or pre-
Table D’ hôte determined menu that does not need to change
every day.
Waiter French phrase which means “host’s table” it
offers one or more variants of dish for fix prices.
A person who serves food and beverage.
Pre – Test

Direction: Read the following test items carefully and choose the correct answer from the
given choices, write your answer in your activity notebook.

1. What is the most important factor to show in greeting guests?

A. Price
B. Ambiance
C. Smile
D. Status

2. A couple entered the restaurant, however, all the tables were already occupied. As a
receptionist, what will you say to the couple?
A. “My apology sir/ma’am but all seats are occupied at the moment. Would you like
waiting at the lounge and I’ll call the moment we have a table available for you.”
B. “My apology sir/ma’am but all seats are taken at the moment. Would you
mind waiting at the lounge for five minutes and I’ll call the moment we
have a table available for you?”

A. “I’m sorry sir/ma’am, we are fully occupied”

B. “I’m sorry sir/ma’am but all seats are full at this moment, would you like to have a drink
while waiting?

3. What other way can you do towards a guest who claims a confirmed booking when in fact
they never made one?
A. Decline the guest form dining in your restaurant and notify that they
have not created one
B. Apologize profusely, and offer another session of a meal if and only if
you have vacancy
C. Honestly inform the guest that you are into computerized system a no
results were found under their name
D. Adopt the stance that says “If we can’t find your booking, you didn’t
make one

4. How else can you do to accommodate a walk in guest that arrives in your restaurant at
earlier time and wants to dine in your restaurant even if you are at full house status at twenty
one hundred hours?
A. Offer some bar service towards your guest while waiting in the lounge and inform
them whenever a table is already available
B. Decline the guest for a dining experience in your restaurant, instead
transfer to your nearby sister establishment
C. Ask whether they could be finished by 8:45 pm so you can re-set it for
the reserved guest
D. Create another time schedule for guest reservation and transfer them to
nearby restaurant

5. How else should you state an acceptable standard spiel when asking the guest
table approval before seating?
A. Do you want this seat ma’am/sir?
B. How about seating here ma’am/sir?
C. Will this table be alright for you ma’am/sir?
D. Is this table okay ma’am/sir?
 6. What is the shape of the napkin after successfully draping on the lap of each
guest?

A. Square B. Diamond C. Rectangle D. Triangle

7. What could be done by a certain restaurant staff to maximize sales before the
actual order taking?
A. Individually distribute menus to guests
B. Offer the drink list with the host after seating
C. Utilize suggestive selling during order taking
D. Ask guest water preference after seating

8. How do you call the price list of food and beverage items available in
restaurants?

A. Menu B. Food List C. A la carte D. Table d hotel

9. Which of the following choices best describes the event where can you utilize
prix fix type of menu?
A. Normal day to day dining B. Restaurants
C. Banquet Functions D. Hotels

10. Which of the following choices is UNLIKELY to describe the purpose of taking
food orders?
A. Informs the kitchen or bar staff of the order
B. Informs the service staff of any changes needed to the cutlery
C. Identifies who is eating or drinking the items ordered
D. Provides the basis on which are VIP and regular guest

11. Where should a waiter position himself in order taking?

A. Center of the table B. Right side of the host
C. Left side of the host D. Corner of the table

12. What should be suggested to a guest after ordering the main course?

A. Appetizer B. Soup C. Wine D. Cocktail

13. Defined as to establish working relationship, typically in order to cooperate

between the kitchen and the dining area.
A. Liaising B. Liaise
C. Taking orders D. Placing Orders

14. It is the computer-based order entry technology that restaurants used to

record data, enter orders, and or display and print tickets.
A. Personal Office System
B. Price of Sale
C. Point of Sale equipment
D. Price Office System

15. Which of the following is the traditional manual system that is often used in
medium and large sized restaurants?
A. Triplicate Docket System
B. Duplicate Docket System
C. Electronic Billing System
D. Computerized System

You are done with the basics in dining management during the previous module. You
already mastered the procedure on taking table reservation, familiarized the different
cutleries, tableware and glassware necessary for service. Different table napkin folding and
table skirting design and procedures were already attained and acquired. In this module,
your communication skills will be enhanced because you are going to deal with the ways to
 handle guests in the dining area.

Lesson 1 – Welcome and Greet Guests

Have you experienced dining in a restaurant? If no, have you watched a movie which the casts dine
in a cozy restaurant? What did you observe in the setting?
When customers arrived, it is the responsibility of the service staff to promptly meet them with a
smile and an appropriate greetings at the door. First impression lasts, they say, that’s why
welcoming and greeting the guests is equally important as having a meal itself. If the impression
was not good enough, it will affect the dining experience and may not be a potential repeat
customer, and that is a big no in the business industry.

Activity 1.1 Welcoming and Greeting the Guest Procedure

Direction: As you read, fill in the graphic organizer below regarding the process on
how to welcome and greet the guest appropriately.

The person who welcomes and greets upon the arrival of the guests is the receptionist, also known
as host or hostess. The receptionist must set the positive

mood and ambience of the diners to enjoy their dining experience. It can be achieved if the
receptionist wears his/her best smile, enthusiastic but respectful since he or she is the first contact
of the guests. Remember that customers like to be pampered, and they should always be treated
with importance. In addition, the welcoming and greeting of the guests upon arrival can also be
done by the head waiter.

Welcoming and Greeting Guests Procedure

1. Acknowledge guests as soon as they arrived at the restaurant. When the guests arrive, open
the door. Walk towards the guests, make a pleasant eye contact, and welcome them with an
appropriate greetings. If it happens that you are busy with another guests, acknowledge the
new guest by making eye contact and say;
“I’ll be right back with you.” Or simple hand gesture or smile will do.
2. Greet guests with an appropriate welcome.
Welcome guests with an appropriate greetings according to their gender, and time of the
day. Address them with the appropriate greeting for the time of the day as follows,
00:00—11:59 – “Good Morning”
12:00 – 06:59 – “Good Afternoon”
07:00 – 12:59 – “Good Evening”

Say: “Good morning/afternoon/evening, Sir/ Ma’am, welcome to OHSP

Restaurant (name of the restaurant).

*Note that, by greeting them with their names, it would let them feel that they
are important.

Say: “Good morning/afternoon/evening, Mr. _ or /Ms.

, welcome to OHSP Restaurant (name of the
 restaurant).

3. Checking reservations.
 Politely ask if they have reservation, if they do, ask the guest’s name in
the reservation list and guide them to the reserved table. Make sure
that their table is prepared in advance.

Say: “Good morning/afternoon/evening, Mr. or /Ms.

, welcome to OHSP Restaurant (name of the
restaurant). Are we holding any reservation from you?

Or

“Good morning/afternoon/evening, Mr. _ or /Ms.

, welcome to (name of the restaurant). We have
prepared a nice table for your party. This way please.

Another situation is, if the guest doesn’t hold any reservation. The receptionist must ask how many
are dining and ask their preferred section in the dining room/restaurant. (e.g., smoking or non-
smoking room, near the window, corner table, among others).
“How many are we expecting in the party, sir/ma’am?
The receptionist will also hold them for a moment to check if there are still tables available. In case
all tables are already occupied, politely inform the guest and ask them if they can wait at the lounge.
If the guests will wait at the lounge, they should be informed about the length of waiting time or
period honestly, to avoid bad impression from the guests. Explain to the guests that there will be a
table ready in the few minutes or the table are currently being cleared and set.
If you anticipate a long waiting time period, the receptionist may offer complimentary drinks and lead
them to a place where they can wait comfortably.
Say: “My apology sir/ma’am but all seats are taken/occupied at the moment.
Would you mind waiting at the lounge and/or bar area for five minutes
and I’ll call the moment we have a table available for you?”
Don’t just say;
“I’m sorry we are full at the moment”.
Special needs customers
Guests may also have a special needs and simple observation will identify
many of these. Don’t wait to be asked if you think there is a special need, be
proactive and offer it to the guests. These special needs are currently include but not
limited to:
 Easy access to the guests table because of a disability.
 A booster seat/high chair for infants.
 Warmer equipment of a bottle for babies.
 Appropriate food for those with special dietary needs as indicated in the
reservation information.
 Privacy for romantic couples, and business people – to the best extent
possible.
Offering pre-meal services
As and when circumstances dictate, or opportunities present themselves like
all tables have already been occupied, pre-meal services can be offered to
guests. These services include but not limited to:
□ Bar service – it may be appropriate to offer guests the bar services before they go
to their table and/or while waiting for a vacant ready table
□ Lounge and waiting areas. This saves the guests from possible
embarrassment, and rather, demonstrates excellent customer service and
indicates that you are tuned in to individual needs. You can offer the customer
something to read while they patiently waiting.
□ Valet services. Common services available for guests include but is not limited et
to valparking, car retrieval, car rental, booking of tickets, and arranging of o
taxis tguests.
 Below is a sample spiel about welcoming guests, complete the missing
information, familiarize the sequence and try to practice it in front of the mirror.

WELCOME/GREET GUESTS (RECEPTIONIST/HOSTESS)

Receptionist: Good morning, evening, afternoon Sir/Ma’am or Mr.
_ or Mrs. _, welcome to Open
High Restaurant. Are we holding any reservation
from you?
- If YES
Receptionist: (Under the name of) sir/ma’am we have prepared a very nice
table for you, this way please….will this table be alright with you sir/ma’am?
- If NO (Note: check the floor plan first, if there are still table available,
say :)
Receptionist: May I suggest a table for you?
Guest: Yes please.
Receptionist: This way
please.
□ Then the guest follows the receptionist/hostess while you lead
with one step ahead and carrying with you already the menu and drink
list professionally.
Receptionist: Will this table be alright with you sir/ma’am?
Another Scenario which the guest doesn’t hold any reservation:
- Upon checking into the floor plan and there’s no table available, say:
Receptionist: I’m sorry sir/ma’am but all seats are occupied at the
moment. Would you mind waiting at the lounge for five minutes and I’ll
call the moment we have a table available for you?
This is also the right time to offer the pre-meal services like bar area,
lounge and valet services, not just to increase sales but also to
demonstrate excellent customer service.
Guest: Alright, I’ll be waiting at the bar.
Before the guests are seated:

Receptionist: Will this table be alright with you? I’m sure this could be a
nice area for dining ma’am/sir as you can witness here the sunset while
dining.

Activity 1.2 – The Restaurant’s Receptionist

Perform the role of a Restaurant’s Receptionist/ Host/Hostess as you
welcome and greet guests in the following situations.
Situation 1:
Mr. De Guzman was newly appointed Chief Executive Officer in the company
he served in. He planned to celebrate his promotion together with his family, close
friends, and colleagues at Open High Restaurant. He made reservation via
telephone two days before the party and Mr. De Guzman requested for a booster
seat for his 2 year old baby.

Your performance will be rated using the rubrics below:

Criteria Excellent Very Satisfactory Needs Total
(5 pts.) Satisfactory (2 pts.) Improvement
(3 pts.) (1 pts.)
Guests are
Acknowledge as
soon as they
arrive.
Guests are
greeted with an
appropriate
welcome.
Details of
reservations are
checked base on
established
standard policy.
 Congratulations! You are almost done with the lesson. For the teacher to
assure that you apprehend the lesson well, in your activity notebook, write at least 5
sentences on what you capture about the lesson.

Write a spiel following the situation below, apply what you have leaned, and
put your spiel in your activity notebook.
A group of young lady decided to dine at Self-Check Restaurant without prior
reservation. Unfortunately, as the Receptionist check the floor plan, it was found out
that there were no tables available at the moment. As a receptionist, what best move
will you do?

Your write up will be rated using the rubrics below:

Criteria Excellent Very Satisfactory Needs Total
(5 pts.) Satisfactory (2 pts.) Improvement
(3 pts.) (1 pts.)
Guests are
Acknowledge as
soon as they
arrive.
Guests are
greeted with an
appropriate
welcome.
Details of
reservations are
checked base
on established
standard policy.
 Lesson FBS: Seat the Guest
2
We are now on the next lesson, good job! After going through this lesson, you
are expected to:

1. Utilize tables according to the number of party or person.

2. Seat guests evenly among stations to control traffic flow of guests in the
dining room.
3. Open cloth napkins for the guests when applicable.
4. Serve water according to the standards of the food service facility.
5. Present the menu to the guests according to the establishment’s standard
practice

We have already capture the previous lesson about how to properly welcome
and greet guests according to standard procedure. The proper character of a waiter
in welcoming and greeting the guests was also emphasized. We are now ready to
the next lesson, let’s now learn and enjoy.

Seating the Guests and Presenting the Menu

Many hotels or restaurants may have a different standard to greet their guests
according to establishment procedure. There is commonly a simple sequence of
events that may occur when a guests enters a restaurant. This sequence is called the
'meet-greet-seat' sequence, which means that you first meet the guests, then greet
them and finally, show them to their seats.
Activity 2.1 Seating the Guest Procedure
Direction: As you read, fill in the graphic organizer below regarding the
process on how to seat the guest.

The manner on how customers are seated should contribute in making

favorable impression, courtesy and care should always be present. Different seating
plan should be made for different types and number of guests. Considerations
should be given to customers with the following preferences:
a. Smoking or non-smoking areas.
b. Customers with small children- should be seated in the corner or wall
side.
c. Customer with special physical needs- should be positioned close to the
hostess station as possible.
d. Customers with communication difficulties- should be positioned close to
the hostess station as possible.
 Escorting and Seating the Guest Procedure
1. Escorting the Guest
 From the reception area, receptionist will lead the guests to their table.
Once the table is available, accompany them immediately to the table
with hand outreach to the direction where you are heading to and palm
open.
 Do not walk too fast and walk little ahead when escorting guests to the
table. Be considerate of elderly or handicapped guests.
Say: “This way ma’am/sir”.
2. Seating the Guest
As a receptionist or Maitre D’ Hotel, you have some consideration to follow
when assigning tables to customers, and this will make them appreciate and
enjoy the dining experience in the restaurant. These considerations are as
follows:
 Accommodate guests’ preferences like smoking or non-smoking, pool
side, window, terrace, etc. whenever possible. If ever the table

The manner on how customers are seated should contribute in making

favorable impression, courtesy and care should always be present. Different seating
plan should be made for different types and number of guests. Considerations
should be given to customers with the following preferences:
e. Smoking or non-smoking areas.
f. Customers with small children- should be seated in the corner or wall
side.
g. Customer with special physical needs- should be positioned close to the
hostess station as possible.
h. Customers with communication difficulties- should be positioned close to
the hostess station as possible.
Escorting and Seating the Guest Procedure
3. Escorting the Guest
 From the reception area, receptionist will lead the guests to their table.
Once the table is available, accompany them immediately to the table
with hand outreach to the direction where you are heading to and palm
open.
 Do not walk too fast and walk little ahead when escorting guests to the table. Be
considerate of elderly or handicapped guests.
Say: “This way ma’am/sir”.
4. Seating the Guest
As a receptionist or Maitre D’ Hotel, you have some consideration to follow
when assigning tables to customers, and this will make them appreciate and
enjoy the dining experience in the restaurant. These considerations are as
follows:
Accommodate guests’ preferences like smoking or non-smoking, pool side, window,
terrace, etc. whenever possible. If ever the table
they wanted is already occupied, apologize and offer what is available.
Another is the number of guests in the party. Position them where they have enough
space to sit on.
For guests with small children, put them on the corner or wall side. Don’t forget to offer
booster seats for the small kids to be seated.
For the couples, assist them to the seat with the best view.
Customer with special needs like senior citizen and person with disability should be seated as close
to the hostess station as possible. Offer assistance without seemingly overbearing and avoid
drawing unnecessary attention to them.
Ladies must always be seated first and against the wall if any, pull out the chairs for them if they let
you, push the chairs gently after they are seated.
For the groups where there is a host or hostess, or where there are assigned seats for the guests, it
is customary to seat the host/hostess last. Before the guests
Before the guests are seated,
Ask: “Will this table be alright for you? I’m sure this could be a nice area for dining
ma’am/sir as you can witness here the sunset while dining”
Then endorse guests to the captain waiter. The hostess/ receptionist leaves the table once
the captain waiter or the waiter approaches the guests’ table. If the waiter of Food and
Beverage Services Attendant (FBSA) is not yet available to attend to the guests;
Say: “The waiter will be with you shortly”.
5. Unfolding of Table Napkin
When the guests are already seated Food and Beverage Service Attendant/waiter will
unfolds the napkins and gently places them on each of the guests’ lap if they let you.
If the guests allow you, from the right-hand side of the guests, remove the napkin that has
been provided as part of the setting. Unfold it into a triangular shape and drape it across the
guest’s lap without touching any body parts of the guest. Laid napkins should be pointed
side facing away from them. Note that some guests will prefer to place their own napkin, so
be aware of the guests’ body language at all times, and certainly don’t force this service on
anyone.
A comment such as “Excuse me ma’am/sir, may I unfold the table napkin for you?” may be
appropriate.

6. Waiter Takeover and Serving Water

The captain waiter/waiter should be well groomed, s/he should stand erect, make a
pleasant eye contact as s/he welcomes the guests to the

7. Unfolding of Table Napkin

When the guests are already seated Food and Beverage Service Attendant/waiter will
unfolds the napkins and gently places them on each of the guests’ lap if they let you.
If the guests allow you, from the right-hand side of the guests, remove the napkin that has
been provided as part of the setting. Unfold it into a triangular shape and drape it across the
guest’s lap without touching any body parts of the guest. Laid napkins should be pointed
side facing away from them. Note that some guests will prefer to place their own napkin, so
be aware of the guests’ body language at all times, and certainly don’t force this service on
anyone.
A comment such as “Excuse me ma’am/sir, may I unfold the table napkin for
you?” may be appropriate.

8. Waiter Takeover and Serving Water

The captain waiter/waiter should be well groomed, s/he should stand erect, make a
pleasant eye contact as s/he welcomes the guests to the

Before the guests are seated,

Ask: “Will this table be alright for you? I’m sure this could be a
nice area for dining ma’am/sir as you can witness here the
sunset while dining”
Then endorse guests to the captain waiter. The hostess/ receptionist leaves the table once
the captain waiter or the waiter approaches the guests’ table. If the waiter of Food and
Beverage Services Attendant (FBSA) is not yet available to attend to the guests;
Say: “The waiter will be with you shortly”.
9. Unfolding of Table Napkin
When the guests are already seated Food and Beverage Service Attendant/waiter will
unfolds the napkins and gently places them on each of the guests’ lap if they let you.
If the guests allow you, from the right-hand side of the guests, remove the napkin that has
been provided as part of the setting. Unfold it into a triangular shape and drape it across the
guest’s lap without touching any body parts of the guest. Laid napkins should be pointed
side facing away from them. Note that some guests will prefer to place their own napkin, so
be aware of the guests’ body language at all times, and certainly don’t force this service on
anyone.
A comment such as “Excuse me ma’am/sir, may I unfold the table napkin for
you?” may be appropriate.

10. Waiter Takeover and Serving Water

The captain waiter/waiter should be well groomed, s/he should stand erect, make a
pleasant eye contact as s/he welcomes the guests to the restaurant, depending on the
establishment’s standard policies. Reading the guests’ comfort level and perhaps the
occasion helps personalize and adjust service to the specific needs of the party.
In serving water, waiter should be at the right side of the guests. Pour water in the
water goblet ¾ full.
Say: “Hi I am (name), I will be your waiter for tonight. Here’s your water. Please let me
know if there is anything I can do to make your dining experience more pleasurable”.
11. Presenting the menu card
After serving the water, the waiter will excuse his/herself to get the menu card. In
presenting the menu card, it should be on the right hand side of the guests. If it’s a
booklet type, menu should be handed open in a right side up position.
Say: “Excuse me ma’am/sir here is our menu card for your food selection. Please take
you time to read the menu and I’ll be back to take your order whenever you are ready.
12. Serving of Bread
After presenting the menu, you may suggest or ask the guest if they want to have their
bread, after hearing the guests’ response, excuse yourself and tell them you’ll be back
with the bread.
When serving bread, present the bread o the guest and served it the left side hand of the
guests where the bread and butter plate is placed. Do not cross over to the guests.
Say:” excuse me ma’am/sir, here is your bread. Please call me whenever you
are ready to order.”
Now you are done with the sequence, and here are some helpful tips on seating the
guests.
 When one or two people is dining in a restaurant do not use the four-seat
table if possible, unless there are no other table available.
 Young couples prefer quite corners with good view.
 Loud, noisy parties may be placed in private rooms or towards the back of the
dining room to avoid disturbing other guests.
 Should the guests request for a specific location, try to accommodate him/her.
 In seating the guests, assist the ladies first, followed by the gentleman, and
the host/hostess last. If in case there are children in a group, they should be
assisted first.

While leading your guest to their table, make sure that you’re already carrying the menu and
drink list professionally with your one hand and another hand half wide open to lead the
guest where you are heading to.

Activity 2.2 – The Restaurant’s Receptionist

Direction: Portray the scenario below. You may ask a member of your family member to
practice it with you.
Scenario #1:
You will going to portray as the Restaurant’s Receptionist. You will going to escort a couple.
As a receptionist, you will going to perform your task in seating your guests to their table
and introduced the captain waiter/waiter to them.
 Your performance will be rated using the rubrics below:
Criteria Excellent Very Satisfactory Needs Total
(5 pts.) Satisfactory (2 pts.) Improve-
(3 pts.) ment
(1 pts.)
1. Escort and seat guests
according to table
allocation.
2. Utilize tables according to
the number of party or
person.
3. Details of reservations are
checked base on Seat
guests evenly among
stations to control traffic
flow of guests in the dining
room.
4. Open cloth napkins for the
guests when applicable.
5. Serve water according to
the standards of the food
service facility.
6. Serving bread according to
the standards

Congratulations! You’re almost finish with this lesson. For the teacher to assure that you
apprehend the lesson well, in your activity notebook, write at least
5 sentences on what you realize about the lesson.

There is a family composed of 6 members, 2 elders, a couple, a toddler and a

1 year old baby. They don’t have any reservation, and the dining area is full at the
moment. As soon as the table is available, the couple doesn’t like the table. As a
receptionist/waiter what will you do?
Criteria Excellent Very Satisfact Needs Total
(5 pts.) Satisfactory ory Improvement
(3 pts.) (2 pts.) (1 pts.)
7. Escort and seat
guests according
to table allocation.
8. Utilize tables
according to the
number of party or
person.
9. Details of
reservations are
checked base on
Seat guests evenly
among stations to
control traffic flow
of guests in the
dining room.
10. Open cloth
napkins for the
guests when
applicable.
11. Serve water
according to the
standards of the
food service
facility.
12. Serving bread
according to the
standards
 Lesson
FBS: Take Order
3
We are now on the third lesson of this module, keep it up! After going through this lesson, you are
expected to:

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.

You were taught how to seat guests in the previous lesson. You were also
guided with the sequence of events once the guests are already seated. We are now
on the next lesson of this module, I hope you learn as you go through the module,
you’ll learn and have fun. Good luck!

Activity 3.1 - #Throwback

Take a flash back during the time you were in a fast food chain like Jollibee or simple kalenderia,
what are the events usually happening as you order your food? What are your observation to the
one who tend to you? Using a hashtag, take note of your observation with a short description, as
many as you can

Lesson 3.1 – The Menu

The kind of menu that the restaurant uses, determines the type of service it offers.
Menus can also be made according to the need of each establishment or according to the
function of the meal, but in the end, it is important to understand that a restaurant menu can be
done in two ways: individually priced or at a set price for a complete meal.
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.
Types of Menu
A la carte
A la carte means a multiple choice menu in which each item is listed down in specific sequence with
individual price. The food in prepared in this kind of menu is a semi-prepared form and takes time to
prepare
Table d’hôtel
In short, the meaning of table d’hôtel is “table of the host”. It refers to a menu of limited choice, is
kept in fully prepared form, and which is planned in advance for specific functions. In this type of
menu, each dish is not individually priced but the complete meal is sold to the guest for a fixed
price.
Other Types of menu
Static Menu common type of menu and does not change every day.
Dinner Menu more elaborate as guests have more time and leisure in eating. Further, alcohol
beverage is essential in this kind of menu.
Children Menu typically food children loves to eat. Burgers, fried chicken, spaghetti and the like is
present in this kind of menu.
Breakfast Menu usually used in room service, consist of continental and American breakfast.
Board Menu typically used by cafés, it is usually place at the top of order area, written in a board
for customers’ convenience.
Du Jour Menu “Du Jour” a French term means “dish of the day”, which restaurants used available
seasonal ingredients to prepare the freshest food possible for the day; e.g. “Soupe du jour” means
soup of the day.

Let’s Try Activity 3.2! - As you read, you discover information about the different types of menu. Use
a Venn diagram below to see the similarities and differences of these types of menu.

Lesson 3.2 – Order Taking

You’re already acquainted with the different types of menu, this time you will be dealing with the
sequence of events in terms of taking guests’ food orders. There are few important points that the
waiter needs to remember:
 Make sure menus are updated and clean while you hand it over to the guests.
 Hand it to the guest, do not put it in the table. If menu is a booklet type, open it,
if it’s not a booklet type hold it in an upright position.
 Prior in taking order, do not forget to ask the guests if they have any special
dietary requirement.
 Be alert, focused, and attentive, do not forget your order pad and pen or
pencil. It is where you’re going to record the order.
 Lastly, make sure to be knowledgeable about the menu.
Order Taking Procedure

1. Approach the guests and stand in Say: Excuse me ma’am/sir, may I take
the right hand side of the guest. your order now? But before that, may I ask
if you have any special dietary
requirement, or allergies?
2. Take the Food Order. In taking order, follow the sequence
The four major component that you C,E,L,G,H (Child, Elders, Ladies, Gents,
need to record are Table number, and Host)
Number of covers, item ordered, and
Servers name/signature.
3. Upselling/ suggestive selling a. Take effort to sell a complete meal,
make suggestions that are suited to
the age, taste, and needs of the
guests.
b. If the order is out of stock, suggest
appropriate alternatives or
substitute, do not just say, not
available on the moment and or make
the guests wait.
4. Ask the guests how he wanted his/her a. Egg, “how would you like the egg
dish to be prepared, this is mostly done sir?”
applicable but not limited to: b. Steak,” “how would you like the steak
a. Egg done sir? Rare, medium rare, or well
b. Steak done?
5. When the guests is done ordering, Say: May I repeat your order, .
REPEAT his/her order. Did I get your order right ma’am/sir?
6. Indicate the time of serving Say: Your order will be served within 30
min. would that be alright with you
ma’am/sir?
7. Place your order to the kitchen Excuse yourself, but before leaving, tell
guests that you are just in your post
whenever they need anything.
8. The Plus Minus Technique Adjust the cover according to the guests’
orders. Which means removal of the
unnecessary table appointments of
courses that have not been ordered, and add
those which are included otherwise.