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Food and Beverage
Services
Quarter 1 – Module 1:
Lesson 1. Prepare the dining
room/restaurant area for service
Prepared by:
FATIMA GUIOMLA DATUKAKA
J. Marquez National High School
What I Need to Know
INTRODUCTION: Learning Objectives
This course outline will lead to National Certificate Level (NCII). This
course is designed for senior high school students in developing knowledge,
skills and attitude in performing tasks on Food and Beverage Services.
This module on Food and Beverage covers the basic competency on
the use of appropriate equipment according to required bakery products and
standard operating procedures. The basic competency will be covered in 3
lessons that is directed to the attainment of particular learning outcomes as
shown below:
Lesson 1 – Prepare the dining room/restaurant area for service (AS)
LO 1. Take table reservation
1.1 Classify the different Types of food service system
1.2 Answer inquiries promptly, clean and accurately
1.3 Ask pertinent questions to complete the details of the
reservation.
1.4 Record reservation data on forms accurately based on
establishment’s standards
1.5 Repeat and confirm details of the reservations with
the customer
1.6 Provide additional information about the food service
establishments
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LESSON 1
Prepare the dining
room/restaurant area for
service (AS)
At the end of this lesson, you are expected to do the following:
LO 1. Take table reservation
1.1 Identify the different Types of food service system
1.2 Answer inquiries promptly, clean and accurately
1.3 Ask pertinent questions to complete the details of the
reservation.
1.4 Record reservation data on forms accurately based
on establishment’s standards
1.5 Repeat and confirm details of the reservations with
the customer
1.6 Provide additional information about the food service
establishments
What I Know
3
What I Know
PRE-ASSESSMENT: Let us determine how much you already know about the
food service system. Take this test.
Pre Test LO
Pre Test LO
1
True or False: Write TRUE if the statement is correct and
FALSE
if it is incorrect. Write your answer on the space
provided before any item.
_____1. Reservations are advanced bookings by customers to hold a
table (table bookings)
_____2. An advantage of taking reservations is that you know exactly
the number of people you need to feed at a specific or given
time.
_____3. Counter service is ideal for diners who go for fast service since
they have very limited time to eat.
_____4. Every food service establishment accepts reservations.
_____5. Cafeteria service refers to pre-packed food displayed in a
counter.
_____6. A no show upon reservation increases revenue.
_____7. Credit cards are used to guarantee table reservations.
_____8. Call-ahead seating happens when customers arrive. They are
then invited to submit their names on a waiting list.
_____9. A waiting list involves holding a table.
____10. Having a designated person responsible for taking
reservations
decreases the changes of a table being “double booked”
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What’s In
FOOD SERVICE SYSTEM
1. Conventional Foodservice System
This service system is the most common of all the systems in foodservice. In
this kind of system, ingredients are assembled and food/dish is produces
onsite. This system is usually used in cafeterias, restaurants, small hospitals,
and school canteens.
CONVENTIONAL
FOODSERVICE SYSTEM
FOOD PRODUCTION
HOLD HOLD
HEATED CHILLED
SERVE TO
CUSTOMERS
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2. Centralized(Commissary) Foodservice system
It is also known as central kitchen or food factory. In this kind of system food
that prepared in one place then transported to satellite kitchens. This system
is most effective when mass production is required, airline industry is an
example of establishment that uses centralized foodservice system.
CENTRALIZED
FOODSERVICE SYSTEM
FOOD PRODUCTION
STORE STORE HOLD
FROZEN CHILLED HEATED
RECEIVING RECEIVING RECEIVING RECEIVING RECEIVING
KITCHEN KITCHEN KITCHEN KITCHEN KITCHEN
SERVE TO SERVE TO SERVE TO SERVE TO SERVE TO
CUSTOMER CUSTOMER CUSTOMER CUSTOMER CUSTOMER
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3. Ready – Prepared Foodservice System
The food is produced onsite, it is usually chilled or frozen then reheated and
served to customer on site. With this system, the production can be scheduled
anytime since the food is just stored either frozen or chilled onsite and readily
available to the customers. Ready-prepared foodservice system is usually used
by hospitals and prisons.
READY PREPARED
FOODSERVICE SYSTEM
FOOD
PRODUCTION
STORE HOLD
FROZEN CHILLED
HEAT
SERVE TO
CUSTOMERS
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4. Assembly-Serve Foodservice System
Food is purchased then stored either chilled or frozen for later use. Then it will
be portioned and reheated and served to the customers. It is usually used by in-
flight caterers.
ASSEMBLY-SERVE
FOODSERVICE SYSTEM
STORE STORE
FROZEN CHILLED
PORTION
HEAT
SERVE TO
CUSTOMERS
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RESERVATION
In a food industry reservation is defined as an arrangement to have something (room,
table, or seat) held for your use at a later time. A guaranteed seat brings in more customers
and increases revenue.
TYPES OF RESTAURANT RESERVATIONS:
There are two types of restaurant reservations:
1. Manual Reservation System - depends on the person designated, usually a host or
hostess, to answer the phone, record the details of the said reservation, and taking their
credit card information as a guarantee.
2. Online Reservation System – makes use of the internet through a website, where all the
necessary information needed for a reservation is keyed in by the guest. Other
information about the restaurant, such as directions to the place, parking, active
promotions and discounts are also available online, instead of depending on the host or
hostess for these details.
HOW TO TAKE RESERVATIONS:
Before taking a reservation, make sure to know the answers to the questions which are
likely to be asked.
TIPS IN TAKING TABLE RESERVATIONS
Answer inquiries promptly, clearly, and accurately
Ask pertinent questions to complete the details of the reservations
Accurately record reservation data on forms based on establishment standards
Confirm details of the reservations with the customer
Provide additional information about the food service establishments
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SAMPLE OF RESERVATION SHEET
Establishment Name and Logo
RESERVATION FORM
VOICE FAX INTERNET EMAIL WALK IN
CP AP MAP EP
Reservation Keyed in to Accounts
Taken by PMS by Guest Service department
Arrival Date/Time:_____________________
Name:__________________________________
Booked by:______________________________
Mobile:_________________________________
Email:__________________________________
Type of Car:_____________________________
Remark:_________________________________
Company Name:____________________ Special Applicable YES/NO
Company Address:___________________
Booker:______________________________
Base Rate:___________________________
Deposit:______________________________
Total:________________________________
Billing Instructions:
______________________________________________________________
______________________________________________________________
Remarks:
______________________________________________________________
______________________________________________________________
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What’s New
ACTIVITY 1
DIRECTION: make a script on how to perform a telephone reservation
Sample Situation:
a. Total number of guests: A family of 10 composed of 7 adults
(2 are senior citizens) and 3 children
b. Purpose: Dinner Reservation
c. Condition: First time to try the restaurant
One adult vegetarian
No smoking area
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What Is It
ACTIVITY 1.1
The following criteria shall be rated on your script writing:
1. The phone answered politely and with appropriate greetings.
2. Inquiries are properly answered with clarity and accuracy.
3. Pertinent questions are asked to complete the details of the
establishment’s standards.
4. Reservation data are accurately recorded based on the establishment’s
standards.
5. Details of the reservations are repeated and confirmed with the party
making the reservation.
6. Additional information about the food service is provided when
necessary.
PERFORMANCE OF THE LEARNERS WILL BE RATED USING THIS RUBRIC:
Description Score
Demonstrate outstanding communication skills in taking phone
calls when taking reservations and observe all the six skills 5
with much confidence.
Demonstrate very good communication skills in taking
reservation and observe 4 to 5 skills with confidence 4
Demonstrate very good communication skills in taking
reservation and observe 3 skills with confidence 3
Demonstrate very good communication skills in taking
reservation and observe 1 to 2 skills without confidence 2
Did not demonstrate any skill in taking reservation 1
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Accepting restaurant reservation has an advantages and
disadvantages both for the guests and the restaurant. The
main advantage for the establishment is the knowledge of
dining details, such as a definite number of guests who will
eat at the restaurant at a specific time, which will guide
them in their preparations. For guests, they get to have
faster service. On the other hand, sales may be affected
especially since reservations may limit the number of
guests.
What’s More
DIRECTION: True or False: Write TRUE if the statement is correct, and FALSE
if it is incorrect. Write your answer on the space provided before each item.
_____1. Reservations are advanced table bookings made at a specific time.
_____2. An advantage of taking reservations is that you know exactly how many
guests you need to feed.
_____3. Overbooking is taking more reservations than the number of tables and seats
available.
_____4. Every food service establishment accepts reservations.
_____5. Reservations can limit the number of walk-ins to the restaurant.
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ANSWER KEY
ENRICHMENT ACTIVITY:
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. FALSE
What I Have Learned
A. If you have giving a change to manage a restaurant, what kind of
foodservice system you want to offered? Why? Write it in paragraph
consists of 5-10 sentences.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
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What I Can Do
APPLICATIONN
Initiate a tour to a restaurant or establishment, observe the
following:
1. List down the name of restaurant/establishment.
2. Ask some worker of that restaurant/establishment, what
kind of services they offered.
3. Are they following the proper hygiene (social distancing,
wearing face mask, washing facilities and the like
4. You will present your output by sending it.
RUBRICS FOR SCORING
DESCRIPTION SCORE
Observe the outstanding communication skills in asking
questions and observe all the six skills with much confidence. 5
Observe very good communication skills in asking questions
and observe 4 to 5 skills with confidence 4
Observe very good communication skills in asking questions
and observe 3 skills with confidence 3
Observe very good communication skills in asking questions
and observe 1 to 2 skills without confidence 2
Did not observe any skill in asking questions 1
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Assessment
POST TEST : Let us determine how much you already know about Foodservice System
Post Test 1
Direction: Identify the correct answer at the box below by writing the letter
that corresponds to your answer on the provided space before each item.
a. Conventional Foodservice System
b. Centralized(Commissary) Foodservice system
c. Ready – Prepared Foodservice System
d. Assembly-Serve Foodservice System
_____1. This service system is the most common of all the systems in
food service.
_____2. Food is purchased then stored either chilled or frozen for later use.
_____3. It is also known as central kitchen or food factory.
_____4. The food is produced onsite, it is usually chilled or frozen then
reheated and served to customer on site.
_____5. In this kind of system food is prepared in one place then transported
to satellite kitchens.
_____6. This kind of system, ingredients are assembled and food/dish is
produces onsite.
_____7. This system is usually used in cafeterias, restaurants, small
hospitals,
and school canteens.
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_____8. This system is most effective when mass production is required.
_____9. With this system, the production can be scheduled anytime since
the
food is just stored either frozen or chilled onsite and readily
available to the customers.
____10. This system, the food is it will be portioned and reheated and served
to the customers.
Additional Activities
Additional Activity
Direction: Assigned students to make a personal goals that will
reflect their significant learning in this module.
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