Qualification : Food and Beverage Services NC II

Unit of Competency : Prepare the dining room/restaurant area for

service

Module Title : Preparing the Dining Room/Restaurant Area for

Service

Module Description

This module covers the knowledge and skills required in the preparation of the fining
room or restaurant rea before the start of the service operations. It involves opening duties
or the dining room mise-en-place prior to service. This unit includes the knowledge and skills
in taking reservations, preparing service stations, table setting and setting the ambiance of
the food service facility.

Nominal Duration : 90 hours

Certificate Level : NC II

Pre-requisite

Summary of Outcomes

Upon the completion of this module, the trainee/student must be able to:

LO1 : Take table reservations.

LO2 : Prepare service stations and equipment.

LO3 : Set-up the tables in the dining area.

LO4 : Set the mood/ambiance of the dining area.

Assessment Criteria

1. Inquiries are answered promptly, clearly and accurately.

2. Pertinent questions are asked to complete the details of the reservations.

3. Reservations data are recorded on forms accurately based on establishment’s

standards.

4. Details of the reservations are repeated back and confirmed with the party making
the reservation.

5. Additional information about the food service establishment is provided when

necessary.

6. Service or waiter’s stations ar stocked with supplies necessary for service.

7. All tableware and dining room equipment are cleaned, wiped and put in their
proper places.

8. Special tent cards and similar special displays are put up for promotion.

9. Cleanliness and condition of all tales, tableware and dining room equipment are
checked.

10. Water pitchers and ice buckets are filled.

11. Electrical appliance or equipment like coffee pots, teapots, place warmers, etc. in
the dining area are turned on and kept ready.

12. Condiments and sauce bottles are refilled and the necks and tops of the bottles
are wiped clean and dry.

13. Tables are set according to the standards of the food service establishment.

14. In cases where the menu is fixed or pre-arranged, covers are set correctly
according to the predetermined menu.

15. Tableware and glassware are wiped and polished before they are set up on the
table.

16. Cloth napkins are folded properly and laid on the table appropriately according to
napkin folding style.

17. Buffet or display tables are skirted properly taking into account symmetry, balance
and harmony in size and design.

18. Lights are adjusted according to time of the day.

19. Tables, chairs and other dining room furniture are arranged to ensure comfort and
convenience of the guests.

20. Appropriate music is played when applicable.

21. Floors/carpets are cleaned and made sure are dry.

 22. Air-condition or cooling units are adjusted for the comfort of the guests.

23. Decorations are set-up according to theme or concepts of the dining room.

Definition of Terms

1. Inquiries

2. Details of the reservations

3. Forms

4. Supplies

5. Tableware

6. Dining ware equipment

7. Napkin folding style

8. Skirted
Qualification : Food and Beverage Services NC II

Module Title : Preparing the Dining Room/Restaurant Area for

Service

Learning Outcome No. 1 : Take table reservation.

Assessment Criteria

1. Inquiries are answered promptly, clearly and accurately.

2. Pertinent questions are asked to complete the details of the reservations.

3. Reservations data are recorded in forms accurately based on establishment’s

standards.

4. Details of the reservations are repeated back and confirmed with the party making
the reservation.

5. Additional information about the food service establishment is provided when

necessary.

Resources

 Workplace location

 Equipment (table, chairs, telephone)

 Tools, accessories and supplies

 Training materials.

Reference

The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South Asia
Pte. Ltd. (Philippines), Copyright @2005.

Food and Beverage Services, Leonora D. Basbas. Rex Printing Company, Inc. Metro Manila
(Philippines), Copyright @2017

Food Service and Bartending. Roldan, et.al. A.R. Skills Development and Management
Services, Metro Manila (Philippines), Copyright @ 2013.
LEARNING OUTCOME NO. 1: Take table reservations.

Learning Activities Special Instructions/Outcomes

 Discuss the reservation process and some  Have the students role play taking a table
guidelines in taking a table reservation. reservation.

 The students will be able to take

reservations accurately following some
guidelines.
INFORMATION SHEET NO. 1

Taking Reservations

Before the waiter takes a booking, he must know the answers to the questions
he is most likely to be asked. For example:

 What kind of cuisine do you offer?

o French, Italian, Cantonese, Korean, Chinese, etc.)
 What style of menu do you offer?
o A la carte, table de hotel)
 Do you accept cheques? Or credit cards? Which cards?
 Are you a BYO restaurant? Is there a corkage charge? If so, what is it?
 When are you open? For both lunch and dinner?
 Are children welcome?
 Can you cater for disabled persons in wheelchair?
 Are you air conditioned?
 Is there a smoking area?
 Do you have car parking facilities?
 Do you cater for functions
 How do I find your establishment?

Most reservations are taken over the telephone. A friendly and helpful
telephone manner is essential, however busy a staff is, because potential
customers are easily put off at this early stage and they never call again.

 Always answer the telephone when it rings.

 Have the reservations book close to hand.
 State clearly the name of the establishment.
 Offer the caller assistance (e.g., Good morning, may I help you?)
 Answer any questions clearly and politely. If one does not know the an-
swer, find someone who does or offer to call back.

Before beginning to take the booking, make sure the reservation book in view.
The first things to be clarified are when the table is required and how many
people there are in the party. Only when it is established that a table is available
when it is wanted, can taking the reservations details be continued. The details
should include the following:
  Host’s name (Have it spelled out if not sure)
 The time of arrival
 A contact telephone number
 Number of people in the party
 Any special requirements

Confirm all the details by repeating the host’s name, date and time of arrival,
the number of persons in the party, and the contact phone number and special
requirements, if any. Make sure all the details have been clearly written in the in
the reservations book.

Complete the conversation with a show of hospitality, for example: Thank you,
Mr. Santos. We look forward to seeing you on Thursday evening.

Source:

Brown, Graham and Karon Hepner. The Waiter’s Handbook (3rd Edition).
Pearson Education Pte. Ltd., (Philippines). Copyright 2005. P.32 – 33.

 Food and Beverage Services. Leonora D. Basbas. Rex Printing Company, Inc.
Metro Manila (Philippines), Copyright @ 2017. P.54

 Food Service and Bartending. Roldan, et.al. AR Skills Development and

Management Services, Inc., Metro Manila (Philippines), Copyright @ 2013. p.24 and
pp. 130-140.
SELF CHECK

After the undergoing the learning activities, the following checklist may be used.
Put a checkmark on the space corresponding to your response:

Some-
Action Never Often Always
times
1. Am I able to answer inquiries promptly,
clearly and accurately?

2. Are pertinent questions are asked to

complete the details of the reservations.

3. Do I record reservations data in forms

accurately based on establishment’s
standards?

4. Do I repeat details of the reservations back

and confirmed with the party making the
reservation?

5. Do I provide additional information about

the food service establishment, when
necessary

FEEDBACK

Comments and suggestions from teacher and other trainees may be used as feedback to self-
check.
PERFORMANCE CRITERIA

Criterion Yes No

1. Inquiries are answered promptly, clearly

and accurately.

2. Pertinent questions are asked to complete

the details of the reservations.

3. Reservations data are recorded in forms

accurately based on establishment’s
standards

4. Details of the reservations are repeated

back and confirmed with the party making
the reservation.

5. Additional information about the food

service establishment is provided when
necessary
 SELF-ASSESSMENT TEST

Enumeration: Enumerate the following:

A. Before responding to table reservation, give any five (5) questions that
the caller might ask.

B. Most reservations are made through the telephone. State three (3)
helpful tips in answering the telephone.

C. Two (2) important details to take about the booking:

Answer Key

1. What kind of cuisine is offered?

2. Do you accept cheque or credit card?
3. When are you open, lunch or dinner?
4. Do you cater to PWDs?
5. Are a BYO restaurant?
6. A friendly and helpful telephone manner
7. Have reservation book close at hand
8. Answer telephone promptly when it rings.
9. Date and time of reservation
10.Number of people in the party