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    Week 4 Tesda Narrative Report

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    Ros Irland D.
    The document is a TESDA narrative report submitted by a student named Irland D. Ros for their practicum providing table service from September 5-5, 2022. It discusses various responsibilities and best practices for waitstaff including describing menu items to customers, following the restaurant's policies for billing, thanking customers, clearing and cleaning tables, and ensuring cleaning duties are completed at the end of each service to maintain a clean and sanitary environment for customers. The report includes screenshots from the student's online training and is compiled in a 3-page PDF narrative report.

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    Week 4 Tesda Narrative Report

    Uploaded by

    Ros Irland D.
    83 views3 pages
    The document is a TESDA narrative report submitted by a student named Irland D. Ros for their practicum providing table service from September 5-5, 2022. It discusses various responsibilities and best practices for waitstaff including describing menu items to customers, following the restaurant's policies for billing, thanking customers, clearing and cleaning tables, and ensuring cleaning duties are completed at the end of each service to maintain a clean and sanitary environment for customers. The report includes screenshots from the student's online training and is compiled in a 3-page PDF narrative report.

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    WEEK 4 TESDA NARRATIVE REPORT

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    The document is a TESDA narrative report submitted by a student named Irland D. Ros for their practicum providing table service from September 5-5, 2022. It discusses various responsibilities and best practices for waitstaff including describing menu items to customers, following the restaurant's policies for billing, thanking customers, clearing and cleaning tables, and ensuring cleaning duties are completed at the end of each service to maintain a clean and sanitary environment for customers. The report includes screenshots from the student's online training and is compiled in a 3-page PDF narrative report.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    83 views3 pages

    Week 4 Tesda Narrative Report

    Uploaded by

    Ros Irland D.
    The document is a TESDA narrative report submitted by a student named Irland D. Ros for their practicum providing table service from September 5-5, 2022. It discusses various responsibilities and best practices for waitstaff including describing menu items to customers, following the restaurant's policies for billing, thanking customers, clearing and cleaning tables, and ensuring cleaning duties are completed at the end of each service to maintain a clean and sanitary environment for customers. The report includes screenshots from the student's online training and is compiled in a 3-page PDF narrative report.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

    SAN JUAN CAMPUS


    HOSPITALITY MANAGEMENT PROGRAM

    Week# 4 TESDA Narrative Report in (Providing Table Service)

    Name: Irland D. Ros Start Date: September 5, 2022 End Date: September 5, 2022
    Instruction: Get the screenshots for each accomplishment that you have saved for each activity
    (minimum of 6 and maximum of 10 screenshots). Once you have finished all the activities for the Units,
    create your Narrative/Progress report by compiling all the screenshots of your online training and for
    the learning insights/narrative report, use 400-450 words only. Make sure to submit a three (3) page
    narrative/progress report. Convert it in PDF form before submission. Don't forget to "TURN IN" your
    work.

    Screenshots:
    Providing Table Service

    A waitstaff may be necessary to prepare and process the guests' bills. House rules and
    procedures for processing these transactions must be followed at all times. Waitstaff play an important
    part in customer satisfaction and promoting a meal or a product is dependent on staff's ability to
    describe the attributes of a food item so that customers may make an informed choice.
    Restaurant owners follow a variety of policies. Some people like servers to take bills, while
    others believe it should be done by guests directly at the pay register. Try to be sensitive to anything
    your establishment follows. While you appreciate that the visitors will no longer want your services, you
    should obtain permission from them to deliver the bill. After you have collected the bill, you should
    count it to confirm that everything is in order. If guests leave tips, be gracious enough to accept them,
    regardless of the amount.
    There are numerous methods for promoting your products. This course will teach you how to
    use the end of food service as a sales opportunity by offering end-of-service specials and bidding
    farewell in the proper manner. Once meals are finished, tables must be cleaned. Plate clearing must be
    done in accordance with the establishment's standards and practices, with as little interruption to
    visitors as possible. While some restaurants would simply ask you to return used items to the kitchen,
    others may ask you to prepare the crockery, cutlery, and glassware for dishwashing. You may also be
    asked to clean filthy plates, glasses, and other utensils in some cases.
    At the end of each service session, certain locations in the restaurant must be
    cleaned, emptied, or disassembled. These procedures must be carried out in compliance with the
    establishment's regulations and safety requirements. These tasks are sometimes undertaken by an
    outside cleaning crew. However, some places require waitstaff to perform this function. Customers who
    dine at an untidy restaurant will identify it with poor kitchen sanitation and may be concerned about the
    safety of the food they are eating. No one wants to be concerned that the servers and cooks who will be
    handling their food are infested with germs. Customer service highly depends on cleanliness. Providing a
    clean eating place for each guest is almost as vital as serving the appropriate cuisine. It demonstrates
    that you care and want your clients to have a pleasant time while dining with you. A clean establishment
    also helps to make a positive first impression on guests and increases customer loyalty.

    Prepared by: Irland D. Ros

    Noted by: Maria Carina Paz-Corpuz, MAIE-HRM


    Practicum Coordinator

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