FOO D A N D B E V E R A G E

SERVIC E S N C II

LO R A L E E V. B R A GAT
SUBJECT TEACHER
These are the important information needed to obtain from the guests.
• Name of the guest – Ensure the correct spelling of the name.
• Date for which the reservation is desired – Request Day of the week and
date.
• Time of the reservation – If time is booked, suggest another time.
• Number of guests in the party – Helps in blocking.
• Special requirement – Special seating or birthday cake.
• Guest’s phone number – Home, business, and cellphone.
• Name of the person who took the reservation – Makes people responsible.
• Date reservation was taken – How far in reservations are made.
• Policies of the Restaurant - Inform guests of any special policies and
develop a checklist of pertinent policies for reservation takers to use. To
avoid mistakes repeat the information back to the guest.
Table Reservation Procedure for Restaurant
 STEPS EXPRESSION
1. Greeting
• Good (morning / afternoon / evening). Amara’s Restaurant, Yza speaking. How may I help
you?
2. Collecting customer information
• May I have your name, please? • When would you like to book your table? • A table for how
many people. • Where would you like to sit? • Would you prefer a smoking area? (Only
applicable if your restaurant has a separate smoking area/zone)
• Would you like any special requests sir/madam?
3. Checking reservation book
• Please excuse me, (guest name), while I check the reservations. • Please allow me to put
your call on hold, While I check the availability. • Just one moment, please (guest name),
while I see what we have available,
4. Returning to the caller
• I’m sorry to keep you waiting, (guest name)
5. Repeating the information
• May I please repeat the table reservation details, A table for (3) (this
afternoon / on Sunday, 30 September) at (4.00 p.m.) in the name of (Mrs.
Ocon)? And your (telephone number) is (2245049). Are that details
correct? • Your special request is an outside table
6. Saying goodbye
• Thank you very much for calling, Mrs. Ocon. We look forward to seeing you
then. Have a great day ahead.

 When a table is not available or where the guest wants one

• I’m afraid we don’t have a table at that time. Would (5:30) be suitable? •
I’m afraid we don’t have a table available there at that time. But there is a
table available (say where) then. Would that be suitable?
Offering an alternative
• May I help you to reserve a tablet at another of our restaurants instead?
• Perhaps you’d like to have (lunch) in the (Wok Restaurant), where there
will be a buffet this afternoon.
 Standard reconfirmation
 • Good Morning, Mrs. Lory. This is Axel from Amara’s Restaurant
speaking. • I would like to reconfirm your reservation for a table for 2
this afternoon at noon. • Thank you very much for making the
reservation and we look forward to being of service to you and your
(guest) this evening.
 Reconfirmation of a table reservation with a special request:
• Good afternoon, Mr. Viel. This is Axel from Amara’s restaurant speaking.
• I would like to reconfirm your reservation of a table for 3 this evening at
6:00 pm. • A birthday cake with the wording "Happy Birthday to Galileo" has
been arranged for tonight. • Should you have any other requests, please let
us know. • Thank you very much for making the reservation and we look
forward to being of service to you and you're (guest) this evening
 Language expression of taking reservation
• How can I help you” • For which day?” • What time is the reservation for?”
• At what time?” • Could I have your name, please?” • Under what name?” •
For how many people, Sir?” • I’ll check if we have a table for you, Sir?” •
Could you give me your contact number please?” • We look forward to
seeing you on the fifteenth”
 Reasons for not accepting reservations
• Maximum use of tables is obtained – Not losing money from
unoccupied tables • No overbooking occurs – No danger of
reserving more tables than guests • Little pre-planning of
reservations – Only reserves tables for big parties • No-shows
are not a problem – No danger of holding a table
This course is designed for a high school student to develop the
knowledge, skills, and attitude to perform the tasks required by the Food
and Beverage service. It covers the core competencies of (1) planning the
food and beverage program of client/s, (2) providing preliminary services
to client/s, (3) applying food and beverages techniques, and (4) providing
advice on food and beverage services. The preliminaries of this
specialization course include the following: (1) core concepts in food and
beverage services, (2) the relevance of the course, and (3) exploration of
career opportunities as a Food Attendant or Chef de rang.
 A KE TA BL E R E S E R V A T I O N S
LO 1. T
2 A S -I A -B -1
TLE_HEFBS9-1 LY, CLEARLY, AND ACCURATELY
E R I N QU I RI ES P R OM PT
1.1 ANSW HE D ET A I LS O F TH E
I ONS TO CO M P L ET E T
SK P E RT I N E NT Q U EST
1.2 A
RESERVATIONS URA T E LY B ASE D ON
A ON F ORM S ACC
R D R E S E R V AT IO N DAT
1.3 RECO
H M EN T ’S S TA N D AR D S
ESTABLIS
You are expected to:

• Identify how reservations may be received.

• Follow the standard procedure in accepting
table reservations.
• Record reservation data on forms accurately
based on establishment’s standards.
Let us check if you have any prior knowledge of this lesson by answering the
short activity prepared for you below. Directions: Arrange the jumbled
letters. Write your answer on a separate sheet of paper.
_________ 1. BOKOOVREED - selling more of a good or service, usually done
to compensate for no shows.
_________ 2. ON WOHS- A person who has made a reservation but does not
turn up.
_________ 3. WAIT SITL- A listing of reservations for cancellations in order
to be accepted.
_________ 4. CAFISIMILE- A machine that copies a document and transmits
it for another copy.
_________ 5. WOL ASEOSN- Time of low occupancy.
_________ 6. SREEIRVATON - is an arrangement made in advance
to have a table available at a particular time.
_________ 7. PU ISLLNEG- Offer more than the guest is asking for.
Sell up your price range.
_________ 8. KEAP SOAESN- Time of high occupancy.
_________ 9. AWITRE - Takes and serves food and beverage order
according to prescribed standards of service.
_________ 10. ESTGU - A person who patronizes a hotel
restaurant etc., for the lodging and food or entertainment it
provides.
Ways of Reservations may be Received Reservations can be
received by an establishment in many ways depending on where
they are, what they are offering, and what technologies they have
available.
• Over the telephone – customers dial the establishment directly
• In-person – the customer comes into the establishment and
communicates directly with the staff
• Mail-in some countries today this is almost an extinct form for
making a reservation.
• Email – through an email address.
• Facsimile (fax) – This is another form of communication that is
being replaced by technology.
• Internet – online bookings via a website.
• Third-party reservations – using a reservation company to make
a booking for you.
• Central reservation service – a central reservation service that
controls reservations for several venues.
• Same chain referral – a reservation that has been referred from
another establishment belonging to the same group, for example,
Davao Cars Rental, Waterfront Hotel, Spas, etc
These are the important information needed to obtain from the
guests.

• Name of the guest – Ensure the correct spelling of the name.

• Date for which the reservation is desired – Request Day of the week
and date.
• Time of the reservation – If time is booked, suggest another time.
• Number of guests in the party – Helps in blocking.
• Special requirement – Special seating or birthday cake.
• Guest’s phone number – Home, business, and cellphone.
• Name of the person who took the reservation – Makes people
responsible.
• Date reservation was taken – How far in reservations are made.
• Policies of the Restaurant - Inform guests of any special policies
and develop a checklist of pertinent policies for reservation
takers to use. To avoid mistakes repeat the information back to
the guest.
 LET U S P R A C T I C E M O R E
E ( T ) IF T HE S TAT E M E N T IS
: T R U E O R FA LS E : W R IT
DIRECTION R IT E Y O U R
S TA T E M E N T IS FA LS E . W
TR UE A N D ( F ) IF T H E
PA R AT E S H E E T O F P A P E R
ANSWER ON A SE
_____ 1. A table reservation is an arrangement made in advance to
have a table available at a restaurant.
_____ 2. Majority of the restaurants in the world requires table
reservation.
_____ 3. For some people, table reservations become mandatory
before going out to a restaurant.
_____4. Offering table reservations may be a good tool to increase
the demand for certain restaurants.
_____ 5. Table reservation helps the restaurant in keeping a high
demand of its customers on slow nights and even better, to
increase traffic on busy nights
_____ 6. Table reservation is also handy too in competitive
markets.
_____ 7. Table reservations do not improve sourcing and staffing.
_____ 8. A clear benefit of making a table reservation for the
client is the security that they will experience when going out to a
restaurant.
_____ 9. Restaurants that offer table reservations can provide a
better quality of service to its client.
_____ 10. Online reservation system offers flexibility to its
clients.
Congratulations…You did it!
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P AG E 7 N OW , L ET U S CH E
OPEN YOUR MODU L E ON
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LESSON WEL G U E ON A
W R ITE A S IM IL A R D IA LO
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SEPARATE SHEET OF PAP EN 1 0 M IN U TE S T O A N SW E R .
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