Food and Beverage

Services
MODULE 2: WEEK 2

August
5-9,
2024
 At the end of this lesson, you should be able to:

LO1 Take table

LESSON
1 reservations
PREPARE THE LO2 Prepare service station
DINING and equipment
ROOM/
AREA FOR LO3 Set up tables in the
SERVICE dining area
LO4 Set the mood/ambiance
of the dining area
 How to Take Reservation
Advantages and
The Disadvantages of taking
module is reservations
divided
into four  Possible questions of
lessons, customers when taking
namely: reservations
Alternative to reservations
 1. Answer inquiries promptly,
clearly, and as accurate as
possible.
TIPS IN 2. Take note of specials, and
TAKING changes in the menu and make
TABLE sure to inform guest about it.
RESERVA 3. Gather all pertinent
TIONS information on the reservation
from the guest politely and
efficiently.
 4. Accurately record
reservation data on forms
based on establishment
TIPS IN standards.
TAKING
TABLE 5. Repeat the details of the
RESERVA reservation with the customer.
TIONS 6. Confirm customer
reservation prior to their
arrival.
 7. Impart additional
information to the guest such
TIPS IN as parking conditions and
TAKING directions to the
TABLE establishment.
RESERVA
TIONRESE 8. Always be calm and polite
RVATIONS when speaking to guest.
9. Avoid double booking.
 1.What kind of cuisine do
POSSIBLE you offer? (French,
QUESTIONS
OF Italian, Cantonese,
CUSTOMERS Modern Australian, etc).
WHEN TAKING
TABLE 2.What style of menu do
RESERVATION
S you offer? (Ala Carte, or
Table d’hote).
 3. Do you accept credit
cards? If, yes, what type of
POSSIBLE
QUESTIONS credit card do you take?
OF
CUSTOMERS 4. Can we bring in other food
WHEN TAKING and drinks bought outside?
TABLE
RESERVATION 5. Is there a corkage for the
S food and drinks bought
outside? If yes, how much?
 6. What time do you start
POSSIBLE serving? For lunch? For
QUESTIONS Dinner?
OF
CUSTOMERS 7. Do you accommodate
WHEN TAKING
TABLE children?
RESERVATION
S 8. Do you cater to persons
with disability?
 9. Can we bring in pets?
POSSIBLE What accommodation can
QUESTIONS you provide for pets?
OF
CUSTOMERS 10. Are all rooms are air-
WHEN TAKING
TABLE conditioner?
RESERVATION
S 11. Do you have parking
facilities?
 12. Do you cater for
specific functions?
POSSIBLE
QUESTIONS 13. Do you have smoking
OF
CUSTOMERS area?
WHEN TAKING
TABLE 14. How do we get there?
RESERVATION What is the nearest
S
landmark?
Sample
Reservatio
n Form
 Before taking a
reservation, make sure
Advantag to know the answers to
es of
accepting the questions which are
table likely to be asked.
reservatio Following are tips and
ns
some possible questions
in taking reservations.
 1.Special Occasions
Profit it will Yield
Advantag
es of Opportunity for
accepting restaurant to advertise
table what they offer
reservatio What makes them at
ns far with their
competitors
 2. Fairness
To be fair, some restaurants
Advantag
decide to run on purely first
es of
come first serve basis. This
accepting
is why accepting
table
reservations make it easier
reservatio
for restaurant to prioritize
ns
these guest should other
guest opt to just walk-in.
 1.A la carte- an item in
the menu that is priced
TECHNIC and order separately.
AL 2.Ambiance- the mood
TERMS
or feeling in a particular
place.
 3. Cover- another name
for a place setting; a
combination of flatware,
dishes, glasses, and linens
TECHNIC that are appropriate for
AL the food served. A cover
TERMS is approximately 20 to 24
inches long by 15 inches
deep. It is the individual’s
place at the table.
 4. Crockery- tableware such
as plates, dishes, cups and
other similar items used for
eating and serving; made of
baked clay.
TECHNIC
AL 5. Cutlery- sharp tools made
TERMS of metal, particularly knives;
kitchen and dinning tools that
are used at the table for
preparing, serving and eating
 6. Double Book-
overbooking; occurs when
TECHNIC more than one reservation
AL
for the same table is
TERMS
accepted.
 7. Fine Dining- a style od
TECHNIC eating which takes place in
AL high-end restaurants, often
TERMS in formal setting.
 8. Flatware-the generic
term for all dining utensils.
TECHNIC 9. Guest Check- a form
AL used to record the orders of
TERMS the guests and is presented
afterwards for payment.
 10. Hollowware- a serving
dish or piece such as water
pitcher, teapot, and gravy
TECHNIC boat.
AL 11. Menu- a list of food
TERMS items served in a
restaurant.
 12. No Show- a guest
who made reservation and
neither uses nor cancels it.
TECHNIC 13. Pax- a party, persons
AL or guests; derived from the
TERMS word “passenger” as used
in the 1940s in the UK
Transport Industry.
 14. Reservations- advance
arrangement to secure
accommodations in a
TECHNIC restaurant or hotel.
AL 15. Restaurateur- a person
TERMS who owns and manages a
restaurant.
 16- Side stand- a waiter
station.
TECHNIC
17. Station mise en place-
AL
TERMS the preparation of a waiter’s
station in a food service.
 18. Table D’hote or Prix
Fix- a complete meal at a
set price.
TECHNIC 19. Walk in guest- a guest
AL who walks into a place,
TERMS without any prior seat
reservations.
 ACTIVITY #2 - Week 2 - Module 2
September 18-20, 2023

1.Fill-out the reservation form sample

shown below.
 PERFORMANCE TASK #2 - Week 2 - Module 2
September 20-24, 2021

1. Prepare a role play on making a reservation for children’s party.

The following skills should be observed during the role play:

1. The phone answered promptly and with appropriate greetings.
2. Inquiries are properly answered with clarity and accuracy
3. Pertinent questions are asked to complete details of the reservation.
4. Reservation data are accurately recorded based on the establishment
standards.
5. Details of the reservations are repeated and confirmed with the party making
reservation.
6. Additional information about the food service is provided when necessary.
 Rubrics
Description Score

Demonstrate outstanding communication skills in 5

taking phone calls when taking reservations and
observe all the six skills with much confidence.
Demonstrate very good communication skills in taking 4
phone calls when taking reservations and observe four
to five skills with confidence.
Demonstrate good communication skills in taking 3
reservations and observe three skills with confidence.
Demonstrate poor communication skills in taking 2
reservation and observe one to two skills without
confidence.
Did not demonstrate any skill in taking reservation. 1
True or False: Write TRUE if the statement is
correct and FALSE if the statement is
incorrect. _____1.
A “no show” upon
reservation increases revenue.
_____ 2. Planning gives ample
time to plan their program.
Post- _____ 3. Call ahead seating

Test happens when customers arrive.

They are then invited to
submit/put their names on a
waiting list.
_____ 4. A waiting list involves
holding a table.
True or False: Write TRUE if the statement is
correct and FALSE if the statement is
incorrect.
_____ 5. Having a designated person responsible for
taking reservation
decreases the chances of a table being “double
booked”

Post- _____6. A possible question of customers when

taking reservation is the kind of

Test cuisine today do the restaurant offer.

_____7. The receptionist should take note of the
special changes in the menu
and make sure to inform the guest about it.
_____8. The style of menu that a restaurant may
offer is a’la carte and table d’hote.
True or False: Write TRUE if the statement is
correct and FALSE if the statement is
incorrect. _____9.
Restaurants give time
schedule in serving lunch or
dinner.

Post- _____10. All restaurants allow

bringing in other foods
Test bought outside.
_____11. Some restaurants
allow pets in their
establishments.
True or False: Write TRUE if the statement is
correct and FALSE if the statement is
incorrect.

_____12. Always answer the

phone immediately.
_____13. The name of the
Post- establishment should be stated

Test
clearly.
_____14. The reservation book
should always be ready.
_____15. Politely decline if the
time requested is already fill.