Senior High School

Technical-Vocational-Livelihood (TVL) Track

FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 4
Welcome Guest and Take Food and Beverage Orders
LO3 – Take Food and Beverage Orders
LO4 – Liaise Between Kitchen and Dining Areas

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Technical-Vocational-Livelihood (TVL) Track – Senior High School
FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 4: Welcome Guest and Take Food and Beverage Orders
LO3 – Take Food and Beverage Orders (Lesson: Taking Food and Beverage Orders)
LO2– Liaise Between Kitchen and Dining Areas (Lesson: Liaise Between Kitchen and Dining
Areas)

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*Text adapted from regional template.

Schools Division Superintendent: Susan S. Collano

Assistant Schools Division Superintendent: Ma. Luisa T. Dela Rosa

Development Team of the Module

Authors: MA. ROWENA R. ROMERO

ROSIE MAY M. OGALESCO

Language Editor: REASHIELA L. KHAN

Content Editor: MARLENE M. GIANAN

Reviewers: AMELIA B. CABRERA

AILEEN A. TABILOG
MARILYN B. MIRANDA

Layout Artist: MA. ROWENA R. ROMERO

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 Technical-Vocational-Livelihood (TVL) Track
FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 4
Welcome Guest and Take Food and Beverage Orders
LO3 – Take Food and Beverage Orders
LO4 – Liaise Between Kitchen and Dining Areas
Week 6

3
 Introduction

In module 3, you learned how to welcome and seat the guests, which are the
first two skills needed in Core Competency 2.

This module is the continuation of Module 3; it contains two more skills: taking
food and beverage orders, and liaising between kitchen and dining areas.

Herein, you will perform additional activities to ensure that you completely
develop the skills you need in Core Competency 2.

This module contains the following:

Definition of Serves as a guide for you to understand the terms

Technical Terms used in this module.

Determines your prior learning about these

Pre-Test learning competencies.

Provides you with meaningful knowledge and skills

Lesson Information that will help you to engage with and develop your
skills, knowledge, and understanding of these
competencies.
Practice Task 1 Contains the Trial Round Test.

Practice Task 2 Contains the Challenger Round Test.

Practice Task 3 Contains the Expert Round Test

Additional Task Offers additional activities to reinforce your

learning
Post Test Determines your learning after the lesson.

Answer Key Provides the answer key in every practice

task.

References List the sources of information.

This module is designed to prepare you in the Foods and Beverage Services
by providing you with hands-on activities that you can enjoy doing even at your home.
The requirement is that you master the competencies in the preceding module before
you proceed to the next. You can ask me whenever you need clarifications about the
confusing concepts and challenging activities that you will encounter in this module.

Have a fun and meaningful experience in taking this specialization!

 Learning Objectives:

At the end of the lesson, you are expected to:

1. Take Food and Beverage Orders;

2. Liaise between kitchen and dining areas.

Definition of Technical Terms

Banquet a formal and elaborate meal for many people that is usually
followed by speeches.
Best Selling the most frequently ordered or the most saleable item.
Item
Breakfast fairly standardized menu that includes juices, cereals, eggs to
Menu order, breakfast meats like bacon, sausages or ham, and
waffles, or pancakes.
California a menu that features items for breakfast, lunch, and dinner that
Menu are offered throughout the day.
Complimentary free drinks offered to guests once they arrive or are seated.
drinks
Computerized a docket system in which waiters working in control system,
restaurants, residential hotels, and large establishments enter
items and activities at one terminal or more.
Cycle menu a set of dishes or menu items that are different for each day
during a cycle and repeats
Degustation a type of menu that is also called as the “chef’s tasting menu”
menu because it is “showcasing the chef’s flair for combining flavors
and textures”
Electronic an order entry tool which provides all the items in the menu list,
Order Pad and takes note of customer orders quickly
Menu board aboard where the menu is posted on and placed outside a
restaurant primarily to attract tourists.
Sommelier a wine steward; a server who is in charge of wines and of serving
wines
Specials the dish considered as the specialty of the chef

Pre-Test

Directions: Read the following test items carefully and choose the correct answer from
the given choices. Write only the letter of your answer in a separate sheet of paper.

1. It consists of a list of all food and drinks.

a. Restaurant c. Table D’ Hote
b. A La Carte d. Menu

2. Which of the following offers one or more variants of each dish for a fixed price?
a. Restaurant c. Table D’ Hote
 b. A La Carte d. Menu

3. It is a multiple-choice menu that allows the guest to choose from.

a. Restaurant c. Table D’ Hote
b. A La Carte d. Menu

4. This is one of the types of docket systems used in medium and large-sized hotels
and restaurants.
a. Duplicate docket system c. Electronic billing machines
b. Triplicate docket system d. Computerize systems

5. This docket system is used internally in small restaurants.

a. Duplicate docket system c. Electronic billing machines
b. Triplicate docket system d. Computerize system

LESSON 3: TAKING FOOD AND BEVERAGE ORDERS

Lesson Information 3.1

Before you take the orders of the guests, you should know what food and
beverage items are offered in your establishment. You should familiarize yourself with
the menu before presenting it to your guests.

Types of Menu

The menu is a list of all food and drinks that are offered in an establishment
(e.g., restaurant, café, and bar). There are two types of menu in a restaurant:

1. A la Carte menu is a multiple-choice menu that shows portioned dishes, and each
dish is priced separately. It allows the guests to choose dishes whose prices are
within their budget. All items are cooked to order, including the sauces. For this
reason, the cooking time varies for every dish, and the guests must be informed of
the time the preparation might take.
2. Table D’ Hôte is a French phrase, which means “host table.” It offers one or more
combinations of each dish for fixed prices; thus, this is also called PRIX FIXE (“fixed
price”). It is also called a ‘fixed menu’ because the menu set, the cutlery on the
table may be readily set for all of the courses; the first-course cutlery on the outside
working towards the plate as the courses progress.
Table1: Difference between A La Carte Mand Table D’ Hôte
A La Carte Table D’ Hôte
Menu type which includes a wider variety Menu type consisting only of a set number of
of courses that are individually priced. courses offered for a set price

Has a vast number of dishes under Only has limited number of dishes, ranging
different categories and courses. from 2-4 dishes.
All courses are priced separately and Has a set prices, so the customer has to pay
customer can pay accordingly. the full amount even if he doesn’t consume all
the dishes.
Food wastage is high since it consist of Food wastage is low since it has a fixed
multiple choices number of choices.
Parts of the Menu

The following are the different parts of the menu:

 Hors d’oeuvres – light food served as appetizers before the regular course
 Today’s specials – a dish recommended by the chef or cook
 Entrée – main dish at lunch or dinner
 Side dish – a dish that is served to complement the entrée
 House specialties – items or products of a distinctive kind or particular
superiority
 Beverage – any liquids for drinking
 Dessert – a usually sweet course or dish, as of fruit, ice cream, or pastry that
is served at the end of a meal

Fig. 1 Sample A La Carte Menu

 Fig. 2 Sample Table D’hôtel Menu

Other Types of Menu

1. Static Menu
 As the most common type of menu, it is pre-determined and does not change
every day.
 It is usually laminated for easy cleaning and reuse.
 It is usually offered in fast food restaurants, chains, diners, and delis.
 These menus are usually divided into categories of appetizers, salads and
soups, entrees, and desserts.
 The benefits of the static menu are increased familiarity among guests, dish
stability across different locations, and speedy production.
 The disadvantages include difficulty finding seasonal ingredients, temporary
menu items, and the risk of having the customers bored.

2. Du Jour ( ‘Dojur’) Menu or Daily Menu

 It is a French word which translates to “of the day,” as in “soupe du jour” or
soup of the day.
  This menu changes daily, highlights the seasonal ingredients, fresh fish and
vegetables, and centers on preparations in sync with the time of the year.
 Every item on a Du jour menu is special.
 It is also often called chalkboard menu because it is sometimes written on a
board.
 One of the disadvantages of the chalkboard menus is that there is a limited
supply window for certain ingredients, and the guests cannot come back for the
same dish all year.

3. Cycle Menu
 This menu is a set of dishes or menu items that is different for each day during
a cycle and repeats.
 These menus are found in school cafeterias, hospitals, and other institutional
facilities.
 Its goal is to avoid boredom while keeping the dishes easy to prepare.
 Cycles can run from one week to one month and beyond.

4. Breakfast Menu
 This menu is fairly standardized.
 Most offer juices, cereals, eggs, breakfast meats like sausages or ham, waffles,
or pancakes with maple syrup.
 Bed and breakfast establishments generally serve a choice of bread, jam,
marmalade, tea, and coffee.
 Breakfast buffets are typical in outlets with brisk morning business.

5. Lunch Menu
 It is composed mostly of light and often informal meals in some places though
the opposite is true in the Philippines.
 In business centers, businesspersons may prefer sandwiches, salads, and
soups due to limited time at lunch breaks; hence, salad bars have become an
important part of most luncheon restaurants.
 A lunch menu must be easy to read, and food included therein must be
produced quickly.

6. Dinner Menu
 It is more elaborate than the lunch menu, as guests have more time and leisure
for eating.
 The dinner menu has larger serving portions.
 Alcoholic drinks are an essential part of the dinner menus.

7. California Menu
 It features items that are traditionally available for breakfast, lunch, and dinner
offered throughout the day.

8. Children’s Menu
 It typically consists of burgers, fried chicken, hotdogs, sandwiches, French
fries, noodles, ice cream, and soft drinks.
 Its serving portions are usually smaller and are often priced lower.

9. Dessert menu
 It is offered by the restaurants that have good patisserie.
10. Tourist Menu
 These are menus posted on the board outside a restaurant, usually with an
attractive headline price primarily designed to attract tourists.
 Its price can seem a significant saving on individual dishes but for a good
reason.
 The portions are typically smaller, the cuts of meat are often cheaper, and the
accompanying fries or vegetables are less.

Servers must be knowledgeable and familiar with the menu so that they can
recommend and suggest to assist guests with the drink and meal selection and/or be
able to answer the guests’ questions about the menu.

Menu Presentation

The captain waiter/waiter presents the menu when he or she sees all the guests
are comfortably seated. Here are things to remember in presenting the menu.

 Make sure that menus are clean,

presentable, correct, and up to date.
 Some menus may contain inserts as the
day’s special. Make sure that all menus
have these inserts.
 Never put the menus on the table. Offer
them to each guest whenever possible,
first to women in the party, then to the
men, and finally to the host.
 Present the menu when the guests are
already comfortably and properly seated.
 Present the menu with the right hand
while Fig. 3 Sample of presenting the
standing on the right side of the guest,
Menu
maintaining eye contact with each of the guests.
 When handing out the menus, ensure these are positioned the right way, not
upside down.
 Open the menu on the first page when offering it to the guest. Hold the menu
at the upper part with your right hand, and when needed, assist with your left
hand the bottom part of the menu.
 When presenting a one-piece menu, it is handed with the cover facing up. Book
types with multiple sheet menus are presented with the first appropriate major
course on the first page.
 Hand menus to the guests with politeness and smile. Accompany your offer
with some introductory suggestive selling, recommending “Today’s Special,”
for example.
 The correction of items in a menu should be in a very neat manner.
 In presenting the menu, one can say, “May I present to you our menu.”

Be sensible and allow the guests to decide on what food and drink they will
order. Guests do not want being hurried into giving their decision. The waiter must
leave for a while (three to five minutes) to allow the guests to choose food and drink
from the menu. Say, “Excuse me, Sir/Ma’am. May I present to you the menu. I will be
back for your orders in a short while” or say, “Just call my attention if you are ready to
order.”
Note: For additional information, please refer to the video to be given by your teacher
or visit https://youtube.com/watch?v=xVDAEDKLps8&feature=share.

Practice Task 1

A. Directions: Fill in the blank. Choose the correct answer from the box provided
below, write your answer in a separate sheet of paper.

guest menu clean first page

waiter presentable correct sensible
men women second page host

The ____(1)_______ must present the menu on the ____(2) upon

seating comfortably. The menu must_____(3)___, _____(4)______ and
_______(5)______ and up to date. Offer the menu first on the ____(6) _____, then
to ____(7) ____and finally to the _____(8)______. Open the menu on the _____(9)
___while presenting it to the guest. Be ____(10)_____.

B. Directions: Answer the questions below in a separate sheet of paper. Your answer
will be rated according to the provided rubrics.

1. Why is it important to give the guests time to choose orders from the menu that
you presented?
2. Why is the familiarization of the establishment’s menu needed before you start
your duty as a waiter?

Score Criteria
5 Clearly, concisely and thoroughly explained and analyzed
the given question
4 Clearly explained and analyzed the given question
3 Attempted to explain and analyze the question, but the
explanation was unclear or inaccurate
2 Contained little to no explanation or analysis of the given
question
1 Did not attempt to explain

Lesson Information 3.2

Taking Food and Beverage Orders

In taking food and beverage orders, make sure to follow the standard
procedures. The following are the common steps observed in most food-serving
establishment.

Table 2. Steps and Procedures in Taking Food and Beverage Orders

Rationale/Additional
Steps Procedure
Information
1. Approach the Stand beside the guest. Look, A pleasant greeting with a
table and stand at smile, and greet him or her by warm smile gives the
 the right side of the name and title (if known). If impression of
the host. not known, address him with graciousness and warm
Sir or Ma’am. hospitality.
2. Present the Present it with the cover facing The menu should be
menu. the customer if the menu is a carried to the table
book type (several pages). If properly.
not, present it open.
3. Take the food Ask the guests if they are ready If there is an honoree, take
and beverage to order, “May I take your order his/her order first.
orders. now?” Take the order
beginning with the ladies, then
the gentlemen, and lastly the
host.
4. Write down the Write down in an order slip and For control purposes, no
order. triplicate – one copy goes to the order will be dispatched
kitchen / one on the bar (for from the kitchen/bar
beverage orders), one for the without an order slip.
waiter, and one for the cashier.
5. Take efforts to Suggest appetizers, soup, and To increase sales, waiters
sell a complete salad to complement the main use suggestive selling
meal. dish. Offer a variety of items; when taking orders. Make
suggest wines that will best suggestions that are
complement the meal. suited to the age, taste,
and needs of the
customers.
6. If the order is outTell the guest outright when Never make a guest wait
of stock, suggest his/her order is not available. for an order that is not
appropriate “I’m sorry, Sir, but we have run available. This will irritate
alternatives orshort of _______. You might him/her. Suggest an
substitutes. want to try _______.” (Mention appropriate alternative for
the appropriate alternative/s). out-of-stock items.
7. If applicable, ask Example: Care must be taken in
the guest how “How would you like the steak verifying orders and their
he/she wants done? Rare, medium, rare, preparations. Likewise,
his/her dish medium well, or well done?” any special instruction or
prepared. request of the customers
If an egg is ordered, “How regarding their order must
would you like the egg done, be properly disseminated
Sir/Ma’am?” to the kitchen to make sure
the customers get what
they want.
8. Write all orders in Use a coding method in This will help prevent any
an order slip in identifying whoever orders embarrassing situation
triplicate. each time. Do not forget to from arising like a wrong
write the date, table number, order is served to the
dishes ordered together with customer. Use standard
the quantity, and the manner of abbreviations that can be
desired preparation and the understood by both the
order of beverage. The name of waiters and the cook.
the waiter/server must also be
indicated.
 9. Repeat the order As you repeat, mention the This is important to
to the customer. items ordered, and the manner prevent
of preparation. misunderstanding.
Example:
“May I repeat your order, Get the menu book after
Sir/Ma’am? You will have one getting the order.
order of fillet-mignon - medium
rare, one portion of minestrone,
and green salad. Did I get your
order right?”

10. Place the order to Give one copy of the order slip
the kitchen. to the food checker, one for
beverages, and another for
billing purposes. The last copy
is for the waiter.

When taking food and beverage orders, you should always have with you an
order slip so that you can record the guest’s order in a proper sequence. Figure 1
shows an example of an order slip. Study it. What are the pieces of information it
requires?

Presenting the Menu and Taking Orders

The following are pointers to observe when taking food orders.

 Provide pen/pencils and order slip/forms/pads ready.

 Familiarize the menu from appetizer down to dessert.
SAMPLE ORDER SLIP
_____________________________________
(Restaurant/Establishment Name)
(Logo)
ORDER SLIP
Table No.:___________

Item No. Qty. Item/Preparation/Sidings

Additional:

______________________________

Waiter’s Signature over Printed Name

 Know the guest orders. Honoree, ladies, gentlemen and host.

 Present the menu on the right side and take order.
 Incorporate suggestive selling techniques throughout the order-taking process.
You could say, “Would you like to start with a cocktail, Sir/Ma’am?”
 Give attention to orders with special requests. Repeat orders as you write them
down to prevent errors.
  Be particular with the preparation and variations of accompaniments with
specific reference to “doneness” of steak, fish or meat and condiment, sauce,
dressing, among others.
 Record the proper sequence of serving starting with the appetizer, soup, salad,
entrée, main course, dessert, and coffee.
 Ask when the beverage is to be served as an appetizer.
 Give proper time to the guests to enjoy their beverage items. If the glasses get
empty, you can graciously ask them whether they want replenishment by
saying, “Would you like to order another shot of a glass, Sir/Ma’am? (If wine, is
not free, water should be replenish)
 If the guests are in a hurry and seek your assistance, suggest some ready-to-
serve food items rather than cooked-to-order items.
 Suggestive selling is a good skill to have for a waiter, but you may want to
identify the guests to whom you apply them. If your guest is a couple or student,
then it is advisable not to suggest hugely expensive food. You have to keep
increasing your sales, but also remember not to lead your guest into an
embarrassing situation. Repeat the food items and guest orders. Ask the clients
whether they want to have anything else.
 Be certain to write orders legibly to save everyone from difficulties.
 Use appropriate and uniform abbreviations in your restaurant as directed by
house policy.

Note: For additional information, please refer to the video to be given by your teacher
or visit https://youtu.be/vQLWroLCCGc.

Practice Task 2

Directions: Listed inside the box are words or phrases that are related to this lesson.
Copy in separate sheet of paper the ten items that are considered necessary in
presenting the menu and taking orders.

smile and greet guest linen

record the reservations always jot down
repeat the order special request

suggestive selling table setting

welcome guest approach first the lady
study the menu place the order to the kitchen
food service systems give proper time to guest

Practice Task 3

Roleplaying of Taking Food and Drink Orders

Directions: Perform the waiter/server’s role and take the food and beverage orders of
your four guests. Request your family members to perform the part of guests. Instruct
them that one should act to be a vegetarian; two should pretend like a couple who are
both allergic to seafood. Now, perform any of the following tasks.

Task 1. Demonstrate and video record or take pictures of your performance. Then,
send your video recording or pictures to your teacher through messenger or email. I
will pay special attention to the following skills in your performance/output.

1. The guests were presented with the menu according to the established
standard practice.
2. The orders were taken completely following the establishment’s standard
procedures.
3. Special requests and requirements were noted accurately.
4. Orders were repeated back to the guests to confirm items.
5. Orders were repeated back to the guests to confirm items.
6. Appropriate tableware and cutlery were provided and adjusted following the
establishment’s procedures.

Your answer will be rated using this rubric.

Description Score
Demonstrated outstanding communication skills in taking
food and drink orders and was observed doing all the six 5
skills with much confidence
Demonstrated very good communication skills in taking food
and drink orders and was observed performing four to five 4
skills with confidence.
Demonstrated good communication skills in in taking food
and drink orders and was observed performing three skills 3
with confidence.
Demonstrated taking food and drink orders and was
2
observed performing one to two skills without confidence.
The student need to perform the task. 1

Remarks: ___________________________________________________

Task 2. Write a five-paragraph reflection essay about your performance in a separate

sheet of paper based on the given skills above.

Your answer will be rated using this rubric.

Score Criteria
5 Done neatly showing much relevance to the given topic
4 Done neatly enough with relevance to the given topic
3 Done neatly enough but not so relevant to the given topic
2 Done neatly enough ”somewhat relevant” to the given
topic
1 Done with erasures and need improvement based to the
given task.
 Additional Task 1:

Directions: Make your own menu card. Then submit it together with your answer
sheet for evaluation. Your output will be rated using the criteria below.

Score Criteria
5 Done neatly showing much relevance to the given topic
4 Done neatly enough with relevance to the given topic
3 Done neatly enough but not so relevant to the given topic
2 Done neatly enough ”somewhat relevant” to the given
topic
1 Done with erasures and need improvement based to the
given task.

LESSON 4: LIAISE BETWEEN KITCHEN AND DINING AREA

Lesson Information 4.1

How to Liaise between Kitchen and Dining Area

To liaise is defined as to establish a working relationship typically to cooperate

on a matter of mutual concern. In the foodservice industry, coordination between the
kitchen and dining area is vital, especially during busy periods when there is a large
demand for a certain menu item that may demand a longer preparation time. The
service food attendant must advise the guests of the specific amount of time that food
will be prepared.

Monitor and Attend to Kitchen Service Points

Service Area is the link between the kitchen  To provide the quick delivery of
food from the kitchen to the guests
and the food service area.
(room service, buffet service, or plate
service), you must ensure that:
 The food served is monitored to ensure that the order is correct. Nothing is
more irritating to a customer than when the order is served after waiting for a
long time, and it is not the correct order. The lesson here is that you must
exercise great care in ensuring that the customers get what they order.
 Portions served are adequate and according to portion control guidelines. If
you allow portions that are too large or too small to go by unnoticed, it will affect
the establishment that you work with negatively. Portions that are too large will
cause loss of profit; portions that are too small will cause loss of customers.
  Food is replenished and never allowed to “run out” on the buffet line. This
means that you have to pay constant attention to what is going on around you,
such as the flow of guests coming to dine.
 The presentation of plated meals is appetizing, and every plate is checked for
spills and drips. Remember, the eyes eat first.
 All utensils are on hand for the waiter/waitress.
 Food is served at the correct temperature; hot food is served hot and cold food
is served cold.
 The flow of food from the kitchen to the service point is prompt and runs
smoothly.
 Safety practices are observed in line with the organization’s guidelines about
the prevention of accidents and burns and the protocols for proper hygiene.

You, as a food and beverage server, will be able to render quality service if you
become familiar with the workflow in the food and beverage location.

Pointers when Serving Food Items

The following are some of the details that a server must check before serving
the food items to the guests:

1. Doneness. This indicates how through the meat is cooked depending on its color,
temperature, and juiciness. This specification is usually used for steaks and
burgers. Doneness differs in the meat’s internal temperature. Guests may choose
from different preferences for doneness. The Doneness Guide on Table 3 may help
you.

Table 3. Doneness Guide

Source: “The Doneness of steak” in the Cattle Baron Table view Blouberg (2016)”.
2. Cooking Method. Food is prepared and cooked using varied methods. Guests
may have different preferences on how they want their food to be cooked. Eggs,
for instance, may be prepared through different cooking methods. Guests may
request for well-done eggs, sunny-side up, or scrambled. They may even request
for poached eggs.

3. Condiments. To enhance the flavor and compliment the dish, condiments are
added. Guests may request varied instructions for the condiments. Like for
condiments in sandwiches, a guest may request for exclusion of one condiment in
a sandwich or even ask for one without any condiment. A guest may also request
that condiments be served on the side.

4. Toppings. A sauce or garnish is added to complete a dish. Toppings add not just
flavor but also texture to the dish. Ice cream dishes, for example, may be topped
with sprinkles and other sweet treats.

5. Side dishes or accompaniments. To add variety and for a balanced meal, guests
may choose from the restaurant’s list of accompaniments and side dishes.

6. Size. This specification is commonly used for beverages. Guests may opt to
upgrade or upsize their beverages.

Pointers When Handling Service Wares

Aside from the checking of the food item, the server must also ensure the
service wares before delivering the order to the guest. Some of the things that must
be checked are the presence of chips, unnecessary marks, spills, and drips.

1. Glassware should be clean, polished, and free from chips and cracks. Glassware
must always be polished before service time.
a. To avoid leaving marks on clean glassware, always handle it by the stem.
b. To polish glassware, follow these steps:
- While holding the glass by the base, dip the glass in a container with hot
water.
- Using a clean cloth, polish the bowl of the glass. While doing this, use your
other hand to cradle the bowl of the wine glass.

2. Crockery includes all kinds of plates, bowls and cups and saucers. Similar to
glassware, crockery should also be cleaned, polished, and free from chips and
cracks.

3. Cutlery should be clean and polished. Polished cutlery must be placed on an

under-plate when transferring from one service area to another. Follow the steps
below when polishing cutlery.
- Segregate the cutlery.
- Add a little bit of acids, such as lemon juice or vinegar, to a container half-
filled with hot water.
- Dip the service ends of the cutlery into the water. Service ends refer to the
end of the cutlery that goes into the guest’s mouth.
- Polish the cutlery using a clean cloth. Avoid touching the service ends.

If the tableware is found to have any chip, the server must immediately replace
it. Delivering the order in a chipped service ware, such as glass, may cause injury to
the guest. Unnecessary marks, spills, and drips should be wiped off if possible. This
can be an implication that the service wares are not properly cleaned and well-
sanitized. If the mark, spill, or drip cannot be wiped off, replace the service ware at
once.

Basic Processes for Adjusting Covers

 Use the food order as a guide to collect the cutlery and service equipment
required by each guest. To do this, you should be familiar with how all the menu
items are presented so that adjustments to the cover can be made correctly.
 Place cutlery items on a folded napkin in a small tray. This deadens the noise
and makes the presentation of the cutlery look more professional.
 Cutlery should never be handled by the service end and should be placed in
the same order as it is to be used, i.e., from the outside working towards the
center of the cover.
 Stand between each customer and adjust the cutlery nearest to you. Never
reach across the front of a customer to adjust a cover.
 Remove unnecessary cutlery from the table and place it on your service tray.
 Place any special service equipment, like pepper mills or lobster picks, on the
table. Bring any special condiments that are served with any meals ordered.
 While adjusting the covers of each guest, you should, at the same time, be
monitoring kitchen service points to ensure prompt pick on the table. This is
also the time to bring any special condiments.
 Among other things that must be ensured are that:
- the food is well-presented; its quality meets the restaurant’s standards;
- the food is served at the correct temperature; and
- the food is served exactly as the guest ordered.

After checking the food items, the waiter must now transfer and promptly place
these on the guests’ table (ensuring each guest gets what he/she has ordered),
following the restaurants’ procedures and safety requirements.

The waiter must identify additional items required from the kitchen by continually
monitoring service areas (i.e., guests’ table) and consulting with other service staff. He
or she should make the appropriate requests to the kitchen staff based on the identified
needs. He or she should relay information clearly and concisely using appropriate
communication techniques.
-

Practice Task 1

Directions: Identify the type of specification/details the guest is requesting in each

number. The choices are listed in the box below. Copy and write your answer in a
separate sheet of paper.

doneness toppings
cooking method size
condiments side dishes or accompaniments

___________ 1. I want sunny-side-up eggs to go with my bacon. I do not want

scrambled eggs.
___________ 2. We would love to have our steaks medium rare.
___________ 3. I love your Caesar salad, but please serve the dressing on the side.
___________ 4. Give me a large glass of your house-blended iced tea.
___________ 5. We prefer corn and butter to go with our steaks.
___________ 6. Please make the eggs well-done. I do not like runny yolks.
___________ 7. I want sprinkles on my ice cream, not chocolate chips. They look
boring.
___________ 8. Give me your tall glass of coffee latte.
___________ 9. We would like to have a large pizza. Slice it into eight instead of six.
___________ 10. I would like to have your bestseller burger. I want it without any
condiment.

Lesson Information 4.2

Taking and Placing Food Orders

Orders may be transmitted to the kitchen verbally, but it is still better to do it in

writing to ensure quality service. Since orders have already been written by the waiter,
it is just a matter of submitting a copy of the order slip to the kitchen. Order slips must
be legibly written to be easily understood by the kitchen staff. When a waiter uses
another form of ‘shorthand’, code, or abbreviation to note information, he or she must
ensure that the kitchen staff is familiar with it.

The following are the four main types of docket system used in most hotels,
restaurants, and catering establishments:

1. Triplicate Docket System

 This is a traditional manual system that is often used in medium and large-sized
hotels and restaurants.
 Food and drink orders must be written in the same language as the menu to
avoid misunderstanding.
 Only the agreed abbreviations should be used.
 It must contain these details:
- Table number - Number of covers
- Date - Waiter’s signature
 Any cancellation of a docket must be authorized by the head waiter or
supervisor.
 The dessert requires a second docket to be written by the waiter and signed by
the supervisor or head waiter; in this case, the docket should have a heading
called “supplement”. There is usually no charge for such orders.
 If there is an accident with a dish and a docket is written for a repeat order, it
should be headed “accident”. This docket should also be signed by the head
waiter or supervisor and no charge should be made. The same procedure is
followed with the three copies.
 If the wrong dish is sent from the kitchen, it should be returned with a docket
headed “return”. The name of the correct dish and the returned dish should be
written on the docket.

2. Duplicate Docket System

 This is often used in small, informal restaurants.
 This system uses only two copies of the docket.
  It is normally used in establishments offering a limited menu and might be
preprinted.
 It may also make use of perforated strips, each one for a different course. The
waiter tears off the strip and sends it to the kitchen as required.
 The docket should contain the following information:
- The serial number of docket pad
- Waiter’s code number identification
- Date

The duplicate copy is also used for billing purposes. It should be given or
forwarded to the cashier for the preparation of the guest’s bill.

The waiter must ensure that all items are entered on the bill. If the waiter
presents the bill and the guests pay the cashier, an analysis of the waiter’s takings
will be drawn up by the cashier.

A small plain jotter pad that is commonly known as waiter’s order pad may be
ruled up by the waiters to accommodate the orders of all the guests at each table.

3. Electronic billing machines

 This is used in some establishments where the waiter, rather than the cashier,
prepares the bill with accuracy and speed.

How to use an electronic billing machine?

 Place the waiter’s key into the correct locking position.
 Place the docket in the machine.
 Press the buttons to price the dishes concerned.
 Press the food/beverage button to show that the money was received.
 Press the identity key.
 The docket will now print out.

4. Computerized systems
 This is used in large establishments and chain restaurants.
 Nowadays, this system is widely used in restaurants, particularly in residential
hotels and large establishments, such as clubs.
 Here, orders are entered by waiters at one or more terminals situated on the
floor.
 Orders may be ‘over-the-counter’’ sales or saved to allocated tables.

Point of Sale (POS) System

In most food establishments, Point of Sale (POS) System is used as a

replacement for the traditional or manual way of taking and processing orders.

Point of Sale (POS) equipment is the computer-based order-entry technology

that many restaurants use to capture orders, record data, and display or print tickets.
Restaurant servers, bartenders, and cashiers can all use POS systems to easily enter
food and beverage orders.

The POS has the following capabilities:

 Acts as a cash register as well as a computer. It consists of multiple stations,

including credit card terminals, receipt printers, display screens, hostess
stations, and server station.
  Calculate cash due for every order entered
 Record the method of payment
 Keep track of the cash in the cash drawer
 Create hourly and daily sales reports
 Allow hourly employees to clock in and out
 Calculate labor and payroll data
 Record daily check averages for each worker
 Record information on repeat customers

Having a POS system in place can add convenience and accuracy, and save
time in busy situations.

How Employees Use POS Systems

The use of a POS system may differ in one way or another depending on the
brand and type, but for beginners, here are the general processes of taking an order
with POS system:
 Enter your name or user code into the initial touch screen. This allows you to
access the system.
 Begin a new order or check by entering food items that the customer orders.
Full-service restaurants choose a table number and add food to an existing
check.
 Wait as POS sends all order information to the kitchen or bar in the form of a
printed ticket or a digital display monitor.
 The kitchen or bar staff reads the order and makes the appropriate food or
beverage for the wait staff or other employees to serve the customer.
 Once the order has been relayed to the kitchen, it is now the waiter’s job to
adjust the place settings, making sure that each guest has the correct cutlery
and service equipment. Every dining room facility/restaurant has its guidelines
as to which cutlery and service equipment are to be used with each dish.
 In a quick-service restaurant, the employee will read the total charge on the
POS display, and collect payment from the customers. In full-service, the
FBSA/waiter will bring a check, wait for the payment, and then enter it into the
POS when the customers are finished.

Practice Task 2

Directions: Match column A with column B. Write the letter of the answer that best
describes the items in column A. Write your answer in a separate sheet of paper.

Column A Column B

1. Triplicate docket system A. Traditional manual system

2. Duplicate docket system B. computerized replacement a cash
register
3. Electronic billing machines C. bills are prepared by a waiter
4. Computerized system D. uses only two copies of docket.
5. Point of sale system E. small plain jotter pad used in taking
orders
F. used in chain restaurants
 Lesson Information 4.3

Transferring and Placing Food Efficiently

The safe and time-efficient delivery of prepared orders to guests is also a

responsibility of a server. There are several styles of service. However, the two most
commonly used food service styles are the plate and tray service. A foodservice
establishment should choose the type of service based on the food being served and
the theme of the establishment.

Plate Service

This type of service is now widely used because foodservice establishment’s

spaces are now maximized. In this service, food is plated in the kitchen and served to
the guest on the plate. This calls for the skill of the server to carry plates without
causing any change in the presentation and quality of the food on them (Brown &
Hepner, 2000).

Carry Out Plates

There are two professional methods used -- the two- and three-plate carrying
techniques. Both are done by carrying two to three plates in the left hand. The right
hand is free and can be used to carry another plate. This means that a maximum of
four plates can be carried in these types of service. Although it is also possible to carry
more trays at once, it is already considered unprofessional to do so.

Traditionally, food is served to the left of the guest while empty plates are
cleared on the right. Nowadays, plate service is done by serving the food and clearing
plates from the right of the guest so as not to disturb the guest. The server must
conform to what is being practiced in his or her establishment (Brown & Hepner, 2000).

Two-plate Carrying Technique

 Hold the first plate between your thumb,

index finger and the middle finger
 Place the second plate above the first
plate, supporting it by your fourth finger,
your little finger and the base of your thumb
and forearm. A third plate can be carried in
the right hand.

* Don’t let your thumb touch the food.

Keep the plate straight and held near shoulder Fig. 5. Two-plate carrying
level (but away from your face), this helps avoid technique
knocking your plates into anyone as you make your way
over to the table.
Three-plate Carrying Technique

Many restaurants will only want their food

servers to carry two plates at a time, but you may also
be asked to carry three. You should always practice
before carrying three; it’s not a technique you want to try
for the first time in the restaurant during peak times.

 Hold the first plate with your thumb, index finger

and the middle finger.
 Place the second plate into the crease of the
palm of your left hand under the edge of the first
plate, supporting it by your ring and little fingers.
 Carry the third plate on the flat of your forearm
and rim of the second plate. A fourth plate can
be carried in the right hand.
Fig. 6. Three-plate carrying technique
Always take time to practice with three
plates. Try practicing with both hands. It’s okay if you prefer carrying two plates on your
left instead of your right; many servers have a preference.

Tip – Keep your serviettes out of the way

If you’re expected to carry a table napkin with you at all times, don’t carry it over
your shoulder. Keep your serviette in your pocket or a place you can grab when you
need it.

How to carry plates on trays?

All beginners know that trays can be a tricky technique to master, but once
you’ve had a practice, you’ll be fine.

1. Hold the tray underneath with the palm of your hand. Your hand should be at
the center of the tray and hold it up just over your shoulder. Never carry the
tray in front of you or by your side. When carrying the tray, keep your face
forward. If you need to talk to someone, turn your body around, so you are not
talking over the food. Also, make sure your hair is tied back.
2. Most restaurants expect you to place your tray onto a tray jack, so you can
serve.
3. Keep your back straight and lower your knees to put your tray down. This helps
protect your back and keep plates from slipping.
4. Then, serve the plates.

Tray Service

Trays can be used to carry food from the kitchen to the different service areas
and to clear tables. A tray comes in various sizes and shapes. The following are the
different types of trays.
  Round trays are used for serving drinks. These
come in various sizes. The larger ones are great for
serving pitchers and drinks.

For glasses or small dessert plates, you’ll typically Fig. 7. Sample round tray
use a small, round tray, or strictly used for
beverages.

 Rectangular trays are used to serve food items.

They also come in various sizes and different
materials.

Fig. 8. Sample rectangular tray

 An oval tray usually comes with a stand.

It is used where more than one time or grouping is
required, and the weight can be centered, rather than
dispersed. Balancing an oval tray is somewhat easier
than a round tray, because it is more stable once
supported at the midpoint, the short axis having less
rotation. It also easier to lift and carry with hot
servings, because the ends do not heat as much as
the center when a hot food container is centered on
it.

Fig. 9. Sample oval tray with stand

Loading the Tray

 Heavy plates should be placed at the center of the tray.

 Bottle of wine or water pitcher also placed at the center of bar or round tray
 Lighter or small items should be placed on the side.
 Make sure that the tray consists of items is balanced.

Carrying the tray

 Place a flat hand under the center of the tray and

allow the tips of every finger, as well as your
palm, to rest on the tray surface.
 If the tray is heavy, bend at the knees and tuck
your elbow in close to your body to stand and
raise the tray.
 Rest one side of the tray on your shoulder, as you
stand up to help you balance it.
 Cocktail trays must be carried using all your
fingers to increase your control.
 When carrying small trays, balance the tray on
your arm and hand. Then, carry the tray as close
as possible to your body. Fig. 10. Sample Carrying of Tray

 Distribute the weight of the tray on your hand, shoulder, and hips. Do not put
all the weight on your hips to prevent back pain.
 When you need to turn, move your whole body rather than moving just your
hand or the tray.
  Grab a tray stand with the other hand. Walk carefully to the table you’re serving,
taking the route that offers the clearest path. Then, open the tray stand, grab
the tray with your now-free hand, and set it on the stand.
 Be extra careful in carrying hot food.
 When passing through a crowded area, lift the tray, and inform the people that
they have to make way. Not informing them may lead to accidents.

Placing the tray on the Table

 The best way to place a tray on the table is to bend your knees, and put the
tray down.
 If the loaded is too heavy, ask help from the nearest available co-employee.
 If carrying a large tray, place the tray jack before unloading.
 Prioritize safe loading than maintaining styles.

Note: As much as possible, never place or put trays or table in serving the food, either
have it at the back of the guest and serve the food one at a time.

Wear the correct footwear

A common problem waiters and waitresses encounter when carrying plates are
slips, trips, and falls. These can occur when you are going from one surface to another
like a greasy kitchen floor to the wooden or carpeted floor of a dining area. Slip-
resistant shoes help reduce slips and falls at work, making these safety shoes for
waiter staff ideal for a busy environment like a restaurant.

Practice Task 3

Directions: Write true if the statement is correct, and if is not write false. Write your
answer on a sheet of pad paper.

1. You can carry a maximum of three trays using the two-plate carrying technique.
2. It is safe to overload the trays as long as you can still carry it.
3. The first plate to be picked up is the first plate to be placed on the table.
4. To strengthen the grip when carrying a tray, use both fingers and palm.
5. When carrying small trays, balance the tray on your arm and hand.
6. When making turns, you have to move the tray first.
7. Balance the contents of the tray.
8. The heaviest item can be placed anywhere on the tray.
9. To place the tray on the table, bend your knees and put the tray down.
10. Prioritize safe loading than maintaining styles.
 Additional Task 2:

Directions: Answer the questions below. Write your answer in separate sheet of paper.
Your answer will be rated according to the provided rubrics.

1. How should you carry plates on trays?

2. What is the difference between the two techniques of carrying a tray?

Score Criteia
5 Clearly, concisely and thoroughly explained and analyzed the
given question
4 Clearly explained and analyzed the given question
3 Attempted to explain and analyze the question, but the
explanation was unclear or inaccurate
2 Contained little to no explanation or analysis of the given
question
1 Did not attempt to explain.

Post Test

Directions: Read the following test items carefully and choose the correct answer from
the given choices. Write only the letter of your answer in a separate sheet of paper.

1. This is consisting of a list of all food and drinks.

a. Restaurant c. Table D’ Hote
b. A La Carte d. Menu

2. Which of the following offers one or more variants of each dish for a fixed price?
a. Restaurant c. Table D’ Hote
b. A La Carte d. Menu

3. It is a multiple-choice menu that also allows the guest to choose from.

a. Restaurant c. Table D’ Hote
b. A La Carte d. Menu

4. This is one of the types of docket systems used in medium and large-sized hotels
and restaurants.
a. Duplicate docket system c. Electronic billing machines
b. Triplicate docket system d. Computerize systems

5. This docket system is used internally in small restaurants.

a. Duplicate docket system c. Electronic billing machines
b. Triplicate docket system d. Computerize system

6. This is the computerize-based order-entry technology that many restaurants use.

a. Computerize systems c. Duplicate docket systems
b. Electronic billing machines d. Point of sale
7. Some establishments use this kind of docket system where the waiter is also the
one in charge of preparing the bill.
a. Computerize systems c. Duplicate docket systems
b. Electronic billing machines d. Point of sale

8. It is a type of menu that is posted on the board outside the restaurant.

a. Children’s menu c. Tourist menu
b. Dessert menu d. California menu

9. It composed mostly of light and informal meals.

a. Lunch menu c. Static menu
b. Dessert menu d. California menu

10. It is the most common type of menu or pre-determined menu that does not
change every day.
a. Lunch menu c. Static menu
b. Dessert menu d. California menu
 Pre-Test
1. d
2. c
3. b
4. b
5. a
Learning Outcome 3 Learning Outcome 4
Practice Task 1 Practice Task 1
A.
1. waiter 1. Cooking Method
2. guest 2. Doneness
3. clean 3. Side Dishes
4. presentable 4. Size
5. correct 5. Condiments
6. women 6. Cooking Method
7. men 7. Toppings
8. host 8. Size
9. first page 9. Size
10. sensible 10. Condiments
Practice Task 2 Practice Task 2
1. Smile and greet guests. 1. A
2. Repeat the order. 2. D
3. Suggestive selling. 3. C
4. Study the menu. 4. F
5. A La Carte 5. B
6. Cycle Menu
7. Always jot down.
8. Special request.
9. Approach first the lady. Practice Task 3
10. Place the order to the kitchen. 1. False
2. True
3. True
4. True
5. True
6. False
7. True
8. True
9. True
10. True
Post Test
1. d
2. c
3. b
4. b
5. a
6. d
7. c
8. c
9. a
Answer Key:
 Congratulations!

You are done accomplishing the fourth module. Make sure to submit
your answer sheet on time.
You are now ready for the next module.
Thank you and have a nice day!
Note: Practice Personal Hygiene Protocols and proper distancing at all times.
 References:

Books:

Department of Education of the Philippines. (2017). Food and beverage services –

Technical-Vocational-Livelihood manual.
Morano-Sulla, R.A. (2016). TLE-TVL series: Food and beverage services. Manila,
Philippines: The Phoenix Publishing House Inc.

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