JHS/SHS

11
Quarter 3, Week 5

Food and Beverage Services NC II

WELCOME GUEST AND TAKE FOOD AND
BEVERAGE ORDERS

REGION VI – WESTERN VISAYAS

TVL-SHS HE – Grade 11/12
Learning Activity Sheet (LAS 4)
First Edition, 2020

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western

Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced

or transmitted in any form or by any means electronic or mechanical without written
permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE/TVL-SHS HE (Food and Beverage Services)

Activity Sheet

Writer: Sheryl A. Flores

Language Editor: Jeanalyn L. Jamison
Schools Division Quality Assurance Team: Jeanalyn L. Jamison
Ana Lee C. Bartolo
Division of La Carlota City Management Team:
Neri Anne M. Alibuyog CESO V
Bernie L. Libo-on PhD.
Melgar B. Coronel
Jeanalyn L. Jamison
Analee C. Bartolo
Regional Management Team :
Ramir B. Uytico EdD., CESO IV
Pedro T.Escobarte,Jr.PhD., CESO V
Elena P. Gonzaga
Donald T. Genine
Introductory Message
Welcome to TLE/TVL-SHS (Food and Beverage Services) Grade 11/12
i
The Learning Activity Sheet is a product of the collaborative efforts of the
Schools Division of La Carlota City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This is developed
to guide the learning facilitators (teachers, parents and responsible adults) in helping
the learners meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in acquiring
the lifelong learning skills, knowledge and attitudes for productivity and employment.

For Learning Facilitator:

The TLE/TVL-HE Food and Beverage Services Activity Sheet will help you
facilitate the Teaching-learning activities specified in each Most Essential Learning
Competency (MELC) with minimal or no face-to-face encounter between you and
learner. This will be made available to the learners with the references/links to ease the
independent learning.

For the Learner:

The TLE/TVL-HE Food and Beverage Services Activity Sheet is developed to help you
continue learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.
 Quarter 3, Week 5

ii
LAS 2 for Food and Beverage Services NC II

Name of Learner: __________________________________________________

Grade and Section: _______________________________Date: _____________

WELCOME GUEST AND TAKE FOOD AND BEVERAGE ORDERS

I. Learning Competency

LO 1. Welcome and Greet Guest (C5)

1.1 Acknowledge guests as soon as they arrive.

1.2 Greet guests with an appropriate welcome.
1.3 Check details of reservation based on established standard policy.

II. Background Information for Learners

Welcoming the Guest

Fancy restaurants are very

expensive, we often see it on
television the way people eat
and do the services. How
exactly they used and done the
cutlery, glassware and even
china. By watching along we
experience “exploring”, but
great experiences come in
reality.
(HOW?) Have you ever
dined or eat out with family or
friends in a classy restaurant? Photo credit to Kristine M. Magalona taken during the the simulation of FBS students
year 2018 at DHSBNHS-SHS laboratory
ACKNOWLEDGING GUESTS

Do you notice a person who welcome

1 guests in fancy restaurants, they are often
called RECEPTIONIST, they’re usually in charge to greet guests, showing positive
gesture to a guest is a must to every establishment. In some food service
establishment, the head waiter or one of the waiters does the job of welcoming the
guest as they enter.

We practice the 3 principles of welcoming the guests:

1. Shout- not literary by shouting but enough to hear you clearly by the costumer
or guests
2. Smile- it’s appealing and form of good start by showing a warm welcome with a
smile.
3. Say- saying complementary style.

Points to Remember as You Are Welcoming the Guests

1. As follows, always open doors to guests with appropriate greeting. Make

pleasant eye contact and welcome the guest with an appropriate greeting.

00:00 – 11:59 “Good Morning”

12:00 – 06:69 “Good Afternoon”
07:00 – 12:59 “Good Evening”

2. Always use Ma’am/ Sir.

3. Be attentive and give excessive attention to the guest.
4. Check if there is a reservation.
5. Mind manners pull the chair out for the guest (ladies first).

Greet the Guest with an Appropriate Welcome.

1. Approach the guest who is waiting to be seated

2. Smile and give a warm greeting, such as “Good morning” or Welcome to and
state the name of the restaurant. Be positive when greeting the guest. Your
manner will affect guest’s satisfaction.
3. Ask if the guest prefer to be seated in smoking or in a non-smoking section.
4. Accommodate the special needs of the guest such as:
  Ask the guest with disabilities if they have special seating needs
 Ask the guest with small children if they would like highchair.
 Ask the bus person to rearrange
2 table or to set up special equipment if
necessary.
 If necessary, ask the party to wait while you meet their needs.
(Li & De Guzman , 2016)

Below are the procedures to follow in welcoming the guests

STEP PROCEDURE RATIONALE

1. Familiarize the set-up Check out what tables are It will be easier to locate
of the dining room designed for 2, 3 or 4 the appropriate table for
people and which one is incoming guest.
reserved for those with
reservation.

2. Stay at the entrance Approach the guest, look Eye contact and with a
each of them and greet smiling face make the
with a smile, use the guest feel welcome and
guest’s name on (if valued.
known).

“Good morning Mr.

Villamor! Welcome to our
restaurant”

With hands outstretched

show them the way to the
table and say, “This way
please” or “May I suggest
a table for you?”

3. If there is no Graciously look at the host Avoid saying; “We are full”
available: tactfully as you say, I’m sorry sir/ as there might be seat that
inform the guest ma’am but we are fully will soon be vacated.
and advise them to
booked at this moment, do
wait at the lounge
you mind waiting at the Have a waiting lounge for
lounge and I’ll call you waiting guest to make
once there is an them comfortable while
availability. Thank you! waiting.
 (Benito & Roldan , 2001)

Check Details of Reservation Based on Established Standard Policy.

Ask the guest if you are holding a reservation for them.
 Follow the steps to mark in the reservation book that a party has arrived.
3
 If guest do not have a reservation ask them if anyone else will be joining them.
Then check available seating to see if you can accommodate them.
(Li & De Guzman , 2016)

STEP PROCEDURE RATIONALE

1. If the guest has a Tell the host “We already Avoid asking “Do you have
reservation, make sure prepared a nice table for reservation?” This sounds
that the table is already your party Mr/Ms.___, this offensive for many guests.
prepared. way please

(Benito & Roldan , 2001)

Sample Phraseology in Welcoming the Guest

 Good day! Welcome to SHS Restaurant do you have any reservation?

 If none, May I know if it’s Smoking Area or Non-Smoking Area?
 Good for how many person?
 Which do you prefer Sir/Mam, near at the (bar, restroom, entrance or window)?
 Kindly sit for a while, I’ll check your table if it’s ready.
 Thank you for patiently waiting ma’am/sir your table for _____, non- smoking
area, near at the _______ is now ready. Please follow after me. (hand gesture)
 Is this table okay with you ma’am/sir?

III. Accompanying DepEd Textbook and Educational Sites.

Department of Education. (2017 ) Technical-Vocational -Livelihood Food and

Beverage Manual ( pp.82-94 ). Pasig City, Philippines

Food and Beverage Manual (2017) pages 21-31

Tan Lawrence li et. al 2016. Food Service Management, Manila: Anvil
Publishing
Benito Edica et. al 2003 Food Service and Bartending, Manila: AR Skill
Development and Management Service

https://www.youtube.com/watch?v=cVSpeQktVFM&feature=youtu.be
 https://www.hospitality-school.com/how-welcome-greet-seat-guest/

IV. Activity Proper:

4
Exercise No. 1:
Direction: Write TRUE if the statement is correct and FALSE if it is wrong.

1. Receptionist is the only one responsible in welcome the guest.

2. Waiter/ attendant need to be familiar with the set-up of the dining room.
3. To greet guest with an appropriate welcome stay at the outlet entrance.
4. Be attentive and give excessive attention to the guest.
5. If the guest has a reservation, make sure his table is prepared in advance.
6. Be negative when greeting guest.
7. Eye contact and smile makes the guest feel welcome and valued.
8. Follow the steps to mark in the reservation book that a party has arrived.
9. Your manner will affect guest satisfaction.
10. Gentlemen need to pull out the chair for the lady

Exercise No. 2:
Directions: Choose the correct word or phrase inside the parenthesis to complete the
phrase. Write your answer in your answer sheet.

1.Guests are led to their table with palms open:

(over there ma’am/sir, this way please) “___________________”.

2. Before the guests are seated, ask (Will this table be alright to you? Is this table
good to you?)

3. Good day, Sir/Ma’am, (Do you have any reservation? Is there any reservation
for today?)

4. Welcome to DHSBNH-SHS restaurant, where do you want to seat (near at the

pool, closer to the pool)?

5. While checking the reservation, what will you say to the guest in the waiting are?
(kindly wait here ma’am/sir for a while I’ll just check your table if it’s ready, kindly
sit for a moment I’ll check your table if it’s ready.)
Activity 1
5
Exercises / Activities

Make a monologue of the situation using the scenario given.

Note:
Situation: You’re the
author of this
Mr. and Mrs. Richard will be celebrating their wedding
story, be free
anniversary. They want to have a simple dinner together at to create your
DHSBNH-SHS restaurant. They made a reservation for 2, 5 own concept
days prior to the exact date. out of the
scenario
given.

Rubric for Scoring

Poor Fair Good

1 pt 3 pts. 5 pts.

Presentation Poor Fair Good

Presence of all the features Lacking one feature Lacking two or more
-Neat Layout features
-Original Design
-Design and art
complemented the story

Grammar Poor Fair Good

Presence of all the features Lacking one feature Lacking two or more
-Correct Spelling features
-Complete Sentences
-Coherent Ideas

Content Poor Fair Good

Presence of all the features Lacking one feature Lacking two or more
-Story's plot made sense features
-Story was original
-Story's sequence was
understandable
V. Reflection

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We are all exposed in technologies, with internet, television and any other aspects
that we can experience and see things that we can view in just one click. Now, visit this
link https://www.youtube.com/watch?v=cVSpeQktVFM&feature=youtu.be watch till the
end. Tell me about your opinion in 10 sentences.

 VI. Generalization

Acknowledging the customers as soon as they arrive, greet a guest with an

appropriate welcoming statement, and observing details of reservation based on a
traditional standard policy. It will help learners established their communication skills. 

VI. Answer Key

Exercise #1
1. FALSE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
6. FALSE
7. TRUE
8. TRUE
9. TRUE
10. FALSE
11. THIS WAY PLEASE
12. WILL THE TABLE BE ALRIGHT TO YOU?
13. DO YOU HAVE ANY RESERVTION?
14. NEAR AT THE POOL
15. KINDLY SIT FOR A MOMENT I’LL CHECK
YOUR TABLE IF IT’S READY
7