Senior High School

Technical-Vocational
Livelihood
Home Economics
Food and Beverage Services
Quarter 4 – Module 1:
Know the Product
Undertake Suggestive Selling
Technical Vocational Livelihood – Grade 11
Alternative Delivery Mode
Quarter 4- Module 1: Know the Products and Undertake Suggestive Selling
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

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Editor : Jose Garry R. Napoles
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: Fay C. Luarez
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Department of Education – Regional VII
DepEd-Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City
Telefax : (032) 255-6405, (032) 255-4401
E-mail Address : [email protected]
 Senior High School

Technical-Vocational
Livelihood
Home Economics
Food and Beverage Services
Quarter 4 – Module 1:
Know the Product
Undertake Suggestive Selling
 WHAT I NEED TO KNOW

Good day, dear youngster!

Today you will continue to explore in Food and Beverages Services. This module is
specially created to enhance your skills to be a successful food and beverages service
attendant. It aims to focus on the competency which is to master the names of the past and
current trends of dishes in the menu and provide information with clear explanations and
descriptions about the food items. This will surely help you in achieving the skills required in
the industry in terms of food and beverage servicing.

Moreover, it is a life skill that is timely and relevant in this time of pandemic. You may
absolutely use this skill for survival in working at any restaurants/food establishments at your
place on your convenience.

There are different activities carefully made to suit your level of understanding. Please
follow the instructions religiously for you to be guided as you go through this module.

Amidst the pandemic, your education is our priority!

Let us embrace positively the new normal education!

Be alert! Be safe!

You may now begin!..ready!.....get set!.....go!.....

At the end of this module, you should be able to:

● identify the types of menu;
● point out examples of names of dishes in the menu; and
● apply the correct ways of undertaking suggestive selling situation.

WHAT I KNOW
MULTIPLE CHOICE. Directions: Read and answer each of the following questions correctly.
Write the letter and word/s of the BEST answer on your answer sheet.

1. Which of the menu will serve after appetizer?

a. Dishes b. soup c. main course d. salad
2. The first sequence in menu book would be________.
a. soup b. appetizer c. dessert d. beverage
3. What do the food server or waiter give to the guest to what they want to order?
a. flyers b. tarpaulin c. menu book d. advertisement

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 4. What will the server do if the food is unfamiliar to the customer?

a. ignore the customer since you don’t like to talk

b. introduce the food to the customer from the preparation and the price
c. smile to the customer and leave
d. give the menu for it is the best guide
5. The following are the suggestive selling tips except ______.
a. Get to the table before the guest look at the menu.
b. Interrupt the dining guests while they are selecting food from the menu or
ordering something.
c. know when to make suggestions to the guest
b. Be price -sensitive.

WHAT’S IN

HOW DO WE? Directions: Answer the given question on your answer sheet.

1. How do we take and place food orders in meeting costumer’s satisfaction?

___________________________________________________________________________
___________________________________________________________________________

WHAT’S NEW

GIVE YOUR THOUGHTS.

Directions: What is your idea on the given statement below. Use your answer sheet in
answering.

“Good service can save a bad meal, but there is no level of food that can save bad
service”.
- Alton Brown

___________________________________________________________________________
___________________________________________________________________________

WHAT IS IT

A menu is a guide where the customer orders in a selection for what the restaurant offers
in an establishment, restaurant, cafe, and bar during its operation and is arranged in a particular
order:
1. Specialties/signature Dishes
2. Snacks (cold and hot)
3. Soups

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 4. Main Courses like fish, meat, and vegetarian separately
5. Desserts
6. Drinks (Alcoholic, Non- alcoholic, Hot and Cold Beverages)

Types of Menu

1. A'la Carte Menu – is a multiple-choice menu which shows portioned dishes and
each dish is priced separately.
2. Table d’hôte Menu – is a French phrase, which literally means “hosts table”. It
offers one or more variants of each dish for fixed prices.

Difference between A La Carte and Table D’Hôte

A'la Carte Table d’hôte

Food is kept in a semi- prepared form and Food is kept in fully prepared form and can
takes time to serve be served immediately.
Food items are individually served and The menu collectively priced the customer
guests pay for what they order has to pay for the full menu whether he
consumes a certain dish or not.

There is a vast choice. The menu is There is limited choice. The menu is
elaborate. comparatively small.
Silver is laid according to the dishes. silver for the hole menu is laid in advance
as the menu is known in advance

Other Types of Menu

Static Menu – is the most common type of menu or pre-determined menu that does not
change every day.

Du Jour Menu or Daily Menu – Do jour translate to of the day, as in soup du jour or soup of
the day.

Cycle Menu – is a set of dishes or menu items that is different for each day during a cycle and
repeats.

Breakfast Menu – is standardized. Most restaurants will offer a choice of juices, cereal, eggs,
breakfast meats like bacon, sausage or ham waffles or pancakes with maple syrup.

Dinner Menu – is more elaborate as guests have more time and leisure for eating.

California Menu – Features items that are traditionally available for breakfast, lunch, and dinner
offered though out the day.

Children’s Menu – typically has burgers, fried chicken, hotdogs, sandwiches, French fries,
noodles or ice cream.

Dessert Menu – is offered by the restaurants that have good patisserie.

Tourist Menu- is posted on the board outside a restaurant, usually with an attractive headline
price, primarily designed to attract tourist.

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Classic Menu Sequence
The actual number of courses on menu and dishes within each course will depend on
the sizes and class of the establishments, often follow the classic sequence:
Starts
● Hors d’ oeuvres (ordervs) - Traditionally this course consisted of a variety of
compound salads but now includes items such as patas, mousses, fruit, charcuterie
and smoked fish.
● Soups (potages) – includes all soups, both hot and cold.
● Egg dish (oeufs) – there are a great number of eggs dishes beyond the usual omelets
but these have not retained their popularity on modern menus.
● Pasta and rice (farineux) – can be referred to as farinaceous dishes, those that are
made from starch including potatoes and noodles.

Main Courses
● Fish (poisson) – both hot and cold. Fish dishes, such as smoked salmon or seafoods
cocktails are mainly considers to be hors d’oeuvres dishes and therefore would be
served earlier in a meal.
● Entrée (antray) – generally small, well garnished dishes which come from the kitchen
ready for service.
● Releve – main roasts or other larger joints of meat, which would be served together with
potatoes and vegetables.
● Roast (roti) – traditionally refers to the roasted game or poultry dishes.
● Vegetables (legumes) – vegetables, apart from vegetables served with the Releve or
roast courses (e.g., asparagus and artichokes served as separate course, although
these types of dishes are now more commonly served as starters.
● Salad (salad) – a small plate of salad that is taken after a main course or courses and
is quite often simply a green salad and dressing.
● Cold buffet (buffet froid) – a variety of cold meals and fish, cheese, and egg together
with a range of salads and dressings.

Sorbet
Traditionally, sorbets (sometimes called `granites’) were served to give a pause within a
meal, allowing the palate to be refreshed. They are lightly frozen water which is usually based
on unsweetened fruit juice and might be served with spirit, liquor or even champagne. Russian
cigarettes also used to be offered at this stage of meal.

Afters
● Cheese (fromage) - a range of cheeses and various accompaniments, including biscuits,
breads, celery, grapes and apples; can also refers to cheese-based dishes such as
soufflés.
● Sweets (entremets) - hot and cold pudding
● Savoury (savoureux) – simple savouries such as Welsh rarebit or other items on toast
or in pastry or savoury souffles might be served at this stage.

Beverages
Traditionally, it refers to coffee but now, it also includes a wider range of beverages that
are generally available such as tea, tisanes and chocolate and proprietary beverages.

4
The beverages may include the following:
1. Alcoholic and Non-Alcoholic Beverage
Alcoholic Beverage – is a drink that contains ethanol, a type of alcohol produced by
fermentation of grains, fruits or other source of sugar.
Examples: distilled drinks – beer, wine, cider, spirits and liquor, mixed drinks and
cocktails, etc.
2. Non- Alcoholic Beverage – An alcohol free or non- alcoholic drinks also known as
temperance drink.
Examples: Apple Juice, Smoothies, elder flower and mint sparkle, etc.

In recent years, people have come to think that mineral water is an integral part of a
good meal.

These should be included when offering water:

● Local mineral water
● National mineral water
● Imported mineral water (Perrier, Evian)
● Still mineral water (without gas)
● Spring water
● Table water (Bon aqua)
Food Items used as accompaniments

Accompaniment are offered to enhance the taste and the flavor of the main dish or to
counteract its richness, this will be introduced during the serving of food.

Example of Food Items Used in Food Service

Item Description Use
Apple sauce Puree cooking apple, slightly Roast pork, roast chicken
sweetened with some
amount of sugar
Chili sauce Chinese flavor, hot sauce Chinese-style foods
vinegar flavor with chili
Chili vinegar Chili with white vinegar Oyster
Chili in mayonnaise All-purpose mayonnaise, Roast pork and roasted beef
black pepper dash of salt with blended of vegetable

Cranberry sauce Sauce made from cranberries Roast Turkey

usually available as.
Proprietary sauce. It can be
served hot or cold

Balsamic chili vinegar Small amount of balsamic, Dressing for all types of
white vinegar and amount of vegetable salad
chili and sugar

5
 French Dressing Dressing made from oil and Salads
wine vinegar or
lemon juice with seasoning
mustard and herbs may be
added.
Ketchup vinegar Ketchup and vinegar For grilled fish and grilled
pork
Lemon Citrus fruit (slice, segment or Variety of grilled fish
halves)
Mayonnaise in vinegar Dash of salt, black pepper, Steamed fish including some
white vinegar sea foods
Mint Jelly Sweetish jelly made with Roast Lamb, as an
mint, proprietary version alternative to mint sauce
also offered with roast
mutton
Olive oil in sesame seed Olive oil, salt, black pepper Green leafy vegetable salad
and dash of sesame seed

Vinegar in chili soy sauce Chili powder, vinegar and For different variety of grilled
soy sauce fish and steamed meat

Aioli/ailloli Garlic mayonnaise Cold fish dishes and as

salad dip e.g., for crudites

Suggestive Selling Technique Procedure

It is the act of giving suggestion and ideas to the guest or customer to add the original
orders, which in turn leads to increase sales and have higher satisfaction. The server should
be careful not to be become too aggressive but rather, he should be more helpful by giving
ample time to the guest in deciding what to order. You might sale due to your reluctance. You
can make suggestion from each section on the menu.
Suggestive Selling Tips
● Get to the table before guest look at the menu
Be ready for some questions asked by the guest or customer, make it sure you know
the standard price.
● Do not interrupt the dining guests while they are selecting food from the menu or
ordering something.
Food or beverage when the guest is done with their order. Such an interruption might
create an element of doubt in the guest’s mind that you merely suggesting items only
to increase the sales and that you really have no concern for her/ his needs.
● Know when to make suggestions to the guest
If the guest is undecided the food that they order?
● Learn to read the customers’ body language and adapt suggestions accordingly.

6
 If one of your customers seems decisive or hesitant when ordering, jump in your favorite
menu items. Take some action to suggest signature food or beverage.
● Understand the guest’s needs.
Respect the needs of the guest based on her/his beliefs, suggest some type of food.
● Avoid using words describing negatively such as “do not” and “cannot”.
Try to find words that could not describe “no” or “do not” how through the thought that
the customer or guest may appreciate the food that present in the menu.
● Always wear your smile
In suggesting food or beverage to your guest it is one way to order for what food
suggested from the server.
● Be price -sensitive
Based on their budget, if the guest wants to have food with beverage the order range
of Php 300-Php 400 do not suggest over the amount.
● Suggest according to the season and ambiance or location of the restaurant.

Suggestive selling can lead to the growth of the business because the goal behind
suggestions is “revenue earning”. Moreover, suggestions contribute to the guests’ satisfaction,
particularly when their sincere desires to really help the guest in the first place.

Basics to wine and food pairing

It is very important to know the standard food and beverages pairings, like
sandwich and potato chips, fried chicken and fries with white pasta, sweets with dark coffee,
burger and fries, steaks and salads, steak and mashed potato or seafood with white wine and
many more.

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 WHAT’S MORE

SELL ME RIGHT!
Directions: In the box is a short illustration of the concept selling. Identify the kind of suggestive
selling techniques in a restaurant that lead to revenue earning and customer satisfaction by
writing your answers on your answer sheet.

Scenario:
Chenuel is a skilled and fast service attendant. He can provide excellent customer service.
One day, he had a foreign customer who only ordered a bottle of beer and had no plan to
order anything more, but Chenuel did not just take orders, serve, and leave but suggested
barbecue meat to the customer as a good accompaniment to the beer and promoted in such
a way that the costumer felt starving. The guest was convinced and ordered it all over again.

Answer the following question. Write your answer on a separate sheet of paper.
1. Who was the server in the scenario?
2. How did he meet the customer’s satisfaction and revenue earning?

Note: Everyone can be a good server if he/she can promote food and beverage products by
knowing the products and undertaking suggestive selling regardless his/her gender
preferences, age, status, and ethnicity.

WHAT I HAVE LEARNED

TEACH ME HOW.
Directions: Answer the activity on your answer sheet by reading and comprehending the
given situation.

Celeste is a newly hired Food and Beverages Service Attendant in Sweet and Spicy
Restaurant. As an old employee, you were tasked to provide her copy of the things she should
learn in endorsing the food offered in the restaurant. Your task is to make a compilation of 3
names of dishes offered in the restaurant including the following:

Sauces and
Name Ingredients Food
accompaniments Descriptions
of the Pronunciation of each of allergens
appropriate for of each dish
dishes the menu if any
certain dish

8
Performance of the learners will be rated using this rubric:
Assessment
Criteria Excellent Very Satisfactory Needs Total
satisfactory Improvement
(5pts) (3pts) (2pts) (1pt)
Names and
pronunciation of
dishes in the
menu are given
Ingredients of
dishes are given

Sauces and
accompaniments
are known and
given
Descriptions of
every item in the
menu are given

Common food
allergens to
prevent serious
health
consequences
are known and
given

WHAT I CAN DO

TIC ME TOC Directions: In a monolog style, perform the correct ways of undertaking
suggestive selling situation on how you are going to do your task as an effective and skillful
waiter/waitress. Use your tictoc account in making the said performance or any social media
account and send your work to your teacher. If gadget, internet, and social media are not
available just make a dialogue or a script for the said activity and pass it to your teacher.

9
Performance of the learners will be rated using this rubric
Assessment
Criteria Excellent Very Satisfactory Needs Total
satisfactor Improvement
(5pts) y (3pts) (2pts) (1pt)
Information about the
food items is
provided in clear
explanations and
description.
Items on specialists
or promos are
offered to assist
guests with food and
beverage selections.
Name of specific
menu items are
suggested rather
than just mentioning
the general
categories in the
menu to help them
make the choice and
know what they want
Standard food and
beverages pairings
are recommended.
Several choices are
given to provide
more options to
guests.

ASSESSMENT

MULTIPLE CHOICE. Directions: Read and answer each of the following questions correctly.
Choose the letter and word/s of the BEST answer. Write your answers on your answer sheet.
1.Which of the menu will be served after appetizer?
a. dishes b. soup c. main course d. salad
2.The first sequence in menu book would be__.
a. soup b. appetizer c. dessert d. beverage
3. It is a generally small well garnished dishes which come from the kitchen ready for service.
a. fish b. releve c. entree d. entry

10
 4. What will the server do if the food is unfamiliar to the customer?
a. ignore the customer since you don’t like to talk
b. introduce the food to the customer from the preparation and the price
c. smile to the customer and leave
d. give the menu for it is the best guide
5. The following are the suggestive selling tips except ______.
a. Get to the table before the guest look at the menu
b. Interrupt the dining guests while they are selecting food from the menu or ordering
something.
c. know when to make suggestions to the guest
b. Be price -sensitive
6. What does the food server or waiter give to the guest if they want to order?
a. flyers b. brochures c. menu book d. recipe
7. It is a type of menu that is offered by the restaurants that has a good patisserie?
a. dessert menu b. children’s menu c. tourists menu d. dinner menu
8. It is the most common type of menu that does not change every day.
a. static menu b. cycle menu c. daily menu d. California menu
9. It is a special menu item that is offered on the specific day of the week.
a. du jour menu b. hors d’ oeuvres c. ala carte d. table a’hote
10. Traditionally, sorbets (sometimes called `granites’) were served to give a pause within a
meal, allowing the palate to be refreshed. What is the integral part of the meal in
recent years?
a. water b. coffee c. wine d. mineral water

ADDITIONAL ACTIVITY

TRUE OR FALSE Directions: Write correct if the statement is true and write
incorrect if the statement is false in undertaking suggestive selling on your answer
sheet.

_____1. Use words describing negatively such as “do not and cannot”.

_____2. Let the guest visualize the dish that they will be persuaded to order.

_____3. Refrain from repeating your suggestion to the other guests.

_____4. Suggestions according to the season also play an important role.

_____5. Always be price-sensitive therefore, treat each sale similarly according to its own
situation.

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WHAT’S IN:
Answers may vary
WHAT’S NEW:
Answers may vary
WHAT I KNOW:
Test A. Multiple Choice
1. b
2. b
3. c
4. b
5. b.
WHAT’S MORE:
The server in the scenario was Chenuel and suggested barbecue meat to the costumer as a good
accompaniment to the beer and promoted in such a way that the costumer felt starving.
ASSESSMENT:
1. b 6. c
2. b 7. a
3. c 8. a
4. b 9. a
5. b 10. d
ADDITIONAL ACTIVITY:
1. Incorrect
2. Correct
3. Correct
4. Correct
5. Incorrect
ANSWER KEYS
References:

Printed Materials
Arcos, Cristeta M., Yu, Evangeline V., Flores, Jelly M. and Malicdem, Eleanor A. PhD
Education, Department of Education, Food and Beverage Services, Technical-Vocational-
Livelihood Track Manual,
First Edition 2017

Roa, Cherryl D., Department of Education – Region Office 10, Cagayan de Oro,
First Edition 2019

13
For inquiries or feedback, please write or call:
Department of Education – Regional Office 7
DepEd-Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City
Telefax : (032) 2556405
E- mail Address : [email protected]
Website : www.depedcebuprovince.com