COMPETENCY-BASED LEARNING MATERIALS

Sector: Tourism
Qualification Title: Food and Beverage Services NC II

Unit of Competency: Welcome guests and take food and beverage

orders
Module Title: Welcoming guests and take food and beverage
orders

LAS PINAS CITY NATIONAL SENIOR HIGH SCHOOL

CAA CAMPUS

Date Developed:
Food and beverage Services NC II July 2022
Page
Liaising between kitchen and service
Developed by: 1 of 23
areas
Mark Aldwin G. Lopez
 TABLE OF CONTENTS

Table of Content………………………………………………………………. 2
How to use this Competency Based Learning Materials………….. 3
List of Competency…………………………………………………………... 4
Module Content .....………………………………………………………….. 5
Learning Outcome Summary………………………………………………. 7
Learning Experiences………………………………………………………... 8
Information Sheet No. 2.4-1……………………………………………….. 9
Self Check 2.4-1………………..……………………………………... 11
Answer Key 2.4-1……………………………………………………… 12
Information Sheet No. 2.4-2……………………………………………….. 13
Self Check 2.4-2………………..……………………………………... 17
Answer Key 2.4-2……………………………………………………… 18
Job Sheet 2.4-2……………………………………………….…..…... 19
Performance Criteria Checklist 2.4-2.………………………….. 22
Bibliography…………………………………………………………………….. 23

Date Developed:
Food and beverage Services NC II July 2022
Page
Liaising between kitchen and service
Developed by: 2 of 23
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Mark Aldwin G. Lopez
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome! to the module Welcoming guests and take food and

beverage orders. This module contains training materials and activities for
you to complete.
The unit of competency " Welcome guests and take food and
beverage orders" contains knowledge, skills, and attitudes required for
Food and Beverage Services NC II.
You must go through a series of learning activities to complete each
learning outcome of the module. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets, Operation Sheets, and Job Sheets.
Follow these activities on your own. If you have questions, don't hesitate to
ask your facilitator for assistance.
The goal of this program is the development of practical skills. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets.
This module is prepared to help you achieve the required competency
in " Welcoming guests and take food and beverage orders."
It will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace,
with minimum supervision or help from your learning facilitator.

Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. These competency-
based learning materials include suggested references to supplement the
materials provided in this module.
 Most probably, your learning facilitator will also be your supervisor or
manager. He/she is there to support you and show you the correct way
to do things.
 You will have plenty of opportunities to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts.
This way, you will improve both your speed and memory and also your
confidence.
 Use the Self-checks, Operation Sheets, or Job Sheets to test your
progress at the end of each section.
 When you feel confident that you have had sufficient practice, ask your
learning facilitator to evaluate you. Check the Progress Chart and
Accomplishment Chart from time to time for the status of your training.

Date Developed:
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 Computer Systems Servicing NC II
LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Prepare the Dining Preparing the Dining
1. Room/Restaurant Area Room/Restaurant Area TRS512387
for Service for Service

Welcome Guest and Welcoming Guest and

2. TRS512388
Take Food and Taking Food and
Beverage Orders Beverage Orders

Promote Food and Promoting Food and TRS512389

3.
Beverage Products Beverage Products

Provide Food and Providing Food and

TRS512390
4. Beverage Services to Beverage Services to
Guests Guests

TRS512391
5 Provide Room Service Providing Room Service

Receive and Handle Receiving and Handling TRS512392

6
Guest Concerns Guest Concerns

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 MODULE CONTENT

QUALIFICATION TITLE: Food and Beverage Services NC II

UNIT OF COMPETENCY: Welcome guests and take food and beverage
orders
MODULE TITLE: Welcoming guests and take food and beverage
orders
INTRODUCTION

This unit deals with the knowledge and skills required in providing
pre-meal services to the dining guests as soon as they arrive in the
foodservice facility. It covers the dining room or restaurant service
procedures before the food and beverage orders are served. This unit
involves the initial steps in the sequence of service that includes the
welcoming of guests, seating the guests, taking food and beverage orders
and liaising between the kitchen and the service area.

LEARNING OUTCOMES
Upon completion of this module, the trainees/students must be able to:
LO1. Welcome and greet guests
LO2. Seat the guests
LO3. Take food and beverage orders
LO4. Liaise between kitchen and service areas

ASSESSMENT CRITERIA:

1. Guests are acknowledged as soon as they arrive.

2. Guests are greeted with an appropriate welcome.
3. Details of reservations are checked based on established standard policy.
4. Guests are escorted and seated according to table allocations.
5. Tables are utilized according to the numbers of party.
6. Guests are seated evenly among stations to control the traffic flow of
guests in the dining room.
7. Cloth napkins are opened for the guests when applicable
8. Water is served when applicable, according to the standards of the
foodservice facility.
9. Guests are presented with the menu according to established standard
practice.
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10. Orders are taken completely in accordance with the establishment’s
standard procedures.
11. Special requests and requirements are noted accurately.
12. Orders are repeated back to the guests to confirm items
13. Tableware and cutlery appropriate for the menu choices are provided and
adjusted in accordance with establishment procedures.
14. Orders are placed and sent to the kitchen promptly
15. Quality of food is checked in accordance with establishment standards
16. Tableware is checked for chips, marks, cleanliness, spills, and drips
17. Plates and/or trays are carried out safely.
18. Colleagues are advised promptly regarding readiness of items for service.
19. Information about special requests, dietary or cultural requirements is
relayed accurately to kitchen where appropriate.
20. Work technology are observed according to establishment standard policy
and procedures.

Date Developed:
Food and beverage Services NC II July 2022
Page
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Developed by: 6 of 23
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LEARNING OUTCOME NO. 4 Liaising between kitchen and service
areas
Contents:
1. Workflow structures within food and beverage service location.
2. Tray and plate carrying techniques

Assessment Criteria

1. Orders are placed and sent to the kitchen promptly.

2. Quality of food is checked in accordance with establishment
standards
3. Tableware is checked for chips, marks, cleanliness, spills, and drips
4. Plates and/or trays are carried out safely.
5. Colleagues are advised promptly regarding readiness of items for
service
6. Information about special requests, dietary or cultural requirements is
relayed accurately to kitchen where appropriate.
7. Work technologies are observed according to establishment standard
policy and procedures

Conditions
The learners must be provided, or with access, with the following:
1. Personal Protective Equipment
2. PC and Network specifications
3. Network layout and Wiring Diagram
4. Appropriate tools and materials, including software
5. User's or Service Manual
6. CBLMs of Basic, Common, and Core Competencies

Assessment Method:

1. Demonstration
2. Oral / Interview
3. Written examination

Date Developed:
Food and beverage Services NC II July 2022
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Developed by: 7 of 23
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 LEARNING EXPERIENCES
Learning Outcome 4: Liaising between kitchen and service areas

Learning Activities Special Instructions

1. Read Information Sheet 2.4-1 on

Workflow Structures Within A
Food And Beverage Service
Location Compare answers with Answer Key
2.4-1. You must answer all
2. Answer Self-Check 2.4-1 questions correctly before proceeding
to the next activity.

3. Read Information Sheet 2.4-2

Tray and plate carrying
techniques
Compare answers with Answer Key
4. Answer Self-Check 2.4-2. 2.4-2

5. Perform Job Sheet 2.4-2

Task Sheet will help you practice
your skills.
You may refer to Information Sheets
2.4-2

The Performance Criteria checklist

will guide and help you evaluate your
work as you are practicing your skill.

Evaluate your work using the

criteria. When you are ready, present
your work to your trainer for final
evaluation and recording.

If you have questions about the task,

please ask your trainer.

Date Developed:
Food and beverage Services NC II July 2022
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Developed by: 8 of 23
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 Information Sheet No. 2.4-1
Workflow Structures Within A Food And Beverage Service
Location

Learning Objectives:

After reading is INFORMATION SHEET, YOU MUST be able to:

1. identify the workflow structures within a food and beverage location; and
2. understand the function of each of the structure component in an
organization.

Introduction

Every component in an organization plays a vital role and performs

specific function to make the operation run smoothly. The succeeding
lesson explains the structure of the organization and its duties and
responsibilities.

Structure of the Organization

An organization then establishes a structure. An organization is a

framework that establishes the relationships between jobs position as well
as establishes the channel of communication. Such structures are explained
graphically in an organizational chart.

Top Manager
Manager
Junior Manager

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Top Manager- Is responsible for the long term and respective plans (5-10
years), funding and strategic objectives of the organization. They would be
typically the Owner, the Directory of the Company.

Manager- Are responsible for the effective utilization of the traditional

resources of men (human resources) materials (operating supplies), money
(budget and finances) and machines (service equipment) etc., to achieve
organizational goals.

Junior Manager- Lead specific functions in an operation like, the Food and
Beverage Manager, Front-Office Manager, Chef, Executive Housekeeper etc.
They make the annual plan 1year for their respective department.

Supervisors-Are the link between the management and the operation staff
at the floor level, to ensure that the resources allocated are effectively
utilized. They are the face of the management to the guest who recognizes
him/her as the team leader.

Operations Staff-Are the front line performers of the operations and rely
heavily on technical and customer service skills. They would typically be the
servers, kitchen cooks, utility worker etc.

Conceptual Technical/
Customer
Administrative Skills

Management Supervisory Operation Staff

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 SELF-CHECK NO. 2.4-1

QUESTIONS

Let us check your mastery.

A. Draw the Structure of Organization

B. Give the duties of the following

1. Top Management-

2. Manager

3. Junior Manager

4. Supervisors

5. Operations Staff

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 ANSWER KEY NO. 2.4-1

A. Draw the Structure of Organization

Top Manager
Manager
Junior Manager

B. Give the duties of the following

Top Manager- Is responsible for the long term and respective plans
(5-10 years), funding and strategic objectives of the organization.
They would be typically the Owner, the Directory of the Company.

Manager- Are responsible for the effective utilization of the

traditional resources of men (human resources) materials
(operating supplies), money (budget and finances) and machines
(service equipment) etc., to achieve organizational goals.

Junior Manager- Lead specific functions in an operation like, the

Food and Beverage Manager, Front-Office Manager, Chef,
Executive Housekeeper etc. They make the annual plan 1year for
their respective department.

Supervisors- Are the link between the management and the

operation staff at the floor level, to ensure that the resources
allocated are effectively utilized. They are the face of the
management to the guest who recognizes him/her as the team
leader.

Operations Staff- Are the front-line performers of the operations

and rely heavily on technical and customer service skills. They
would typically be the servers, kitchen cooks, utility worker etc.

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 Information Sheet 2.4-2

Tray And Plate Carrying Techniques

Learning Objective:

After reading this information sheet, you will be able to identify the
technique in carrying tray and plate.

Introduction

This information sheet will introduce you the technique in tray and
plate carrying technique.

Task sheet will be provided for you to practice and "get the feel" of it.
Be prepared to apply relevant acquired knowledge, skills, and attitudes from
Basic, Common, and Core Competencies.

Tray Carrying Techniques

If you are a waiter or a server then at the beginning of your career you
should gain expertise on carrying trays properly. Generally, trays are carried
on the left hand slightly on the above of the left shoulder. For hygiene issue,
you should try to keep away the tray from your neck or mouth. Trays can be
of various design, size and shapes. In restaurants 27 inch to 30-inch oval
trays are used frequently for carrying foods. Cocktail trays are 15 inch
which are used for serving beverage items.

Things you should check:

Here are some tips you should follow to avoid slip of trays or any other
accidents:
 Check whether the floor is plain or not
 Check the floor carpet. There may be some defects.
 Try to follow a common and shortest route while serving food.
 Don't try to use narrow paths or busy areas to avoid collisions with
guests or other staffs.
 While carrying trays be careful about any items falling on the floor
which may cause loss of your balance.
 Careful about sharp corners of furniture and equipment.

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Placing items on a tray

 Place all the items in all parts of the tray to ensure proper balance.
 Heaviest items should be placed on the center of the tray.
 Lighter items should be placed on the corners centering the heaviest
items.

How you should carry a tray

 The left hand is used so that the right

hand is free for opening doors
 The tray is balanced on the palm of the
left hand. Heavy tray may be rested on
the shoulders.
 Before setting the tray down upon the
stand, it is balanced with the aid of the
right hand. Some waiters learn to
balance trays on their fingertips, thus
facilitating passage through narrow
passageways or crowded dining room.
Many restaurants have little space
between tables and use cart trays,
which save time and energy and
minimizes accidents.

 Transferring and placing food on the

dining table should be done with precision and care. The waiter may
say “Excuse me” if the situation calls for it when serving any of the
courses.
 Be more careful while carrying hot foods.

How to place to Tray on Table:

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  Bend the knees and then put the tray down.
 Use both hands for proper control.
 If the load is so heavy, then don't shy to seek help of fellow waiters.
 Try to put your attention on safe loading rather maintaining styles.

These are some common for servers or waiter to ensure proper tray carrying
and landing. It is such a basic skill that each waiter needs to be expert on.

Plate carrying techniques

One of the most important skills a waiter can master is the art of carrying
plates.

There are two methods to choose from and proficiency in using either
method can only be gained in the same way as gaining competency in
carrying a drinks tray – practice, practice, practice.

Two Plate Carrying

1. Hold the first plate between your thumb,

index finger and the middle finger.

2. 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.

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Three Plate Carrying

1. Hold the first plate between your thumb,

index finger and the middle finger.

2. 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.

3. 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.

Self- Check 2.4-2

Multiple Choice : True or False. Write T if the statement is TRUE and write
F if the statement is FALSE. Write the letter of your choice on your
answer sheet.

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1. Generally, trays are carried on the left hand slightly on the above of
the left shoulder.
2. Cocktail trays are 10 inch which are used for serving beverage items.
3. In placing the tray on the table, you can use just one hand.
4. The first step in carrying two plates is to hold the first plate between
your thumb, index finger and the middle finger.
5. For hygiene issue, you should try to keep away the tray from your
neck or mouth.

ANSWER KEY 2.4-2

1. T
2. F
3. F

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 4. T
5. T

JOB SHEET 2.4-2

Title: Carrying Out Tray and Plate

Performance Objective: Given the materials, you should be able to carry

out tray and plate safety.
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Supplies/Materials: Tray and Plates

Steps/Procedure in Carrying Tray: (10 mins.)

1. Put the plates on the tray properly.

2. Get the tray and carry it from the table A to table B safetely.

3. Place the tray on table B.

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Steps/Procedure in Carrying Plate: (5 mins.)

Three Plate Carrying

1. Get the 3 plates from table A properly.

2. Carry the 3 plates and bring them to table B safely.

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 3. Place the 3 plates on table B.

Assessment Method:
Demonstration and Performance Criteria Checklist

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 Performance Criteria Checklist 2.4-2

CRITERIA
Did you perform the following? YES NO

1. Perform Occupational Health and Safety

Procedures and Policies?
2. Perform carrying tray properly.
3. Perform carrying tray safely.
4. Perform carrying three plates properly.
5. Perform carrying three plates safely.

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 Bibliography

Payne, June and Monica Palacio. Food Service Management 10th Ed. Low
Price Edition; Pearson- Prentice Hall, 2005.

Sudhir Andrew. Textbook of Food and Beverage Management International

Edition North America, 2008

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