Name: PAMELA ANDREA R.

BITON Course: FBS-NCII

Sample Data Gathering Instrument for Trainee’s

Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that
best describes you as a learner. Blank spaces are provided for some data
that need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and
English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others (please specify) WARAY-WARAY

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male b. Female

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 Characteristics of learners
Age Your age: 22 years old
Physical ability 1. Disabilities (if any) _____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous FBS Certificates

experience with a. FBS certified
the topic b. FBS graduate
c. FBS trainer
d. FBS lead trainer
Number of years as a competency trainer ______

Previous List down trainings related to FBS

learning ___________________________
experience ___________________________
___________________________

Training Level National Certificates acquired and FBS level

completed

Special courses Other courses related to FBS

a. Units in education
b. Master’s degree units in education
c. Others(please
specify)_________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information, oral
or written, presentations of new information
must contain diagrams and drawings,
preferably in color. The visual learner can't
concentrate with a lot of activity around him
and will focus better and learn faster in a
quiet study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 Characteristics of learners

their fingers on the desks. They are often

referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
/;Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
Name: PAMELA ANDREA R. BITON Course: FBS-NCII

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer

necessary data or information which is essential in
planning training sessions. Please check the appropriate
box of your answer to the questions below.
BASIC COMPETENCIES
CAN I..? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1Obtain and convey workplace information? 
1.2 Speak English at a basic operational level? 
1.3. Participate in workplace meetings and 
discussions?
1.4 Complete relevant work-related documents? 
2. WORK IN TEAM ENVIRONMENT
2.1. Describe team role and scope? 
2.2. Identify own role and responsibility within team? 
2.3. Identify own role and responsibility within team? 
2.4. Work effectively with colleagues? 
2.5. Work in socially diverse environment? 
3. PRACTICE CAREER PROFESSIONALISM
3.1. Integrate personal objectives with organizational 
goals?
3.2. Set and meet work priorities? 
3.3. Maintain professional growth and development? 
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1. Identify hazards and risks? 
4.2. Evaluate hazards and risks? 
4.3. Control hazards and risks?
4.4. Maintain OHS awareness? 
4.5. Perform basic first-aid procedures? 

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
BASIC COMPETENCIES
COMMON COMPETENCIES

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 1.1. Seek information on the industry? 
1.2. Update industry knowledge? 

1.3. Develop and update local knowledge? 

1.4. Promote products and services to customers? 

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1. Follow hygiene procedures? 

2.2. Identify and prevent hygiene risks? 

3. PERFORM COMPUTER OPERATIONS

3.1. Plan and prepare for task to be undertaken? 

3.2. Input data into computer? 
3.3. Access information using computer? 

3.4. Produce/output data using computer system? 

3.5. Maintain computer equipment and systems? 

4. PERFORM WORKPLACE AND SAFETY PRACTICES

4.1. Follow workplace procedures for health, safety and 
security practices?

4.2. Perform child protection duties relevant to the 

tourism industry?

4.3. Observe and monitor people? 

4.4. Deal with emergency situations? 

4.5. Maintain safe personal presentation standards? 

4.6. Maintain a safe and secure workplace? 
5. PROVIDE EFFECTIVE CUSTOMER SERVICE

5.1. Greet customer? 

5.2. Identify needs of customers? 

5.3. Deliver service to customer? 

5.4. Handle queries through use of common business 
tools and technology?

5.5. Handle queries through use of common business 

tools and technology?

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
CORE COMPETENCIES
Can I…?
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1. Take table reservations? 
1.2. Prepare service stations and equipment? 
1.3. Set up the tables in the dining area? 

1.4. Set the mood/ambiance of the dining area? 

2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1. Welcome and greet guests? 
2.2. Seat the guests? 
2.3. Take food and beverage orders? 
2.4. Liaise between kitchen and service areas? 
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1. Know the product? 
3.2. Undertake Suggestive selling? 
3.3. Carry out Upselling Strategies? 
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1. Serve food orders? 

4.2. Assist the diners? 

4.3. Perform banquet or catering food service? 

4.4. Serve Beverage Orders? 

4.5. Process payments and receipts? 

4.6. Conclude food service and close down dining area? 

4.7. Manage intoxicated persons? 

5. PROVIDE ROOM SERVICE

5.1. Take and process room service orders? 

5.2. Set up trays and trolleys? 

5.3. Present and serve food and beverage orders to 

guests?
5.4. Present room service account? 

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 5.5. Clear away room service equipment? 

6. RECEIVE AND HANDLE GUEST CONCERNS

6.1. Listen to the complaint? 

6.2. Apologize to the guest? 

6.3. Take proper action on the complaint? 

6.4. Record complaint? 

6.5. Clear away room service equipment? 

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Evidences/Proof of Current Competencies

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

Current
Proof/Evidence Means of validating
competencies
BASIC  Training Certificate Submitted Training
COMPETENCES related to Food and Certificate related to
Beverage Service Food and Beverage
NC II Service NC II
COMMON  Training Certificate Submitted Training
COMPETENCES related to Food and Certificate related to
Beverage Service Food and Beverage
NC II Service NC II
CORE  Training Certificate Submitted an
COMPETENCIES related to Food and authenticated copy of;
Beverage Service
 Preparing  Training Certificate
NC II
dining related to Food and
 Certificate of
room/restaura Beverage Service NC
employment and
nt for service II
On-the-job training  Certificate of
 Welcome
employment and On-
guests and
the-job training
take food
orders
 Receiving and
handling guest
concerns
 Providing food
and beverage
service
 Providing room
service
 Promote food
and beverage
products

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on
CBC
BASIC COMPETENCIES
1. Participate in Participate in
workplace workplace
communication communication
2. Work in team Work in team
environment environment
3. Practice career Practice career
professionalism professionalism
4. Practice Practice occupational
occupational health health and safety
and safety procedures
procedures
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on
CBC
COMMON COMPETENCIES
1. Develop and Develop and
update update industry
industry knowledge
knowledge
2. Observe Observe
workplace workplace
hygiene hygiene
procedures procedures
3. Perform Perform
computer computer
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 operations operations
4. Perform Perform
workplace and workplace and
safety practices safety practices
5. Provide Provide effective
effective customer service
customer service
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on
CBC
CORE COMPETENCIES
1. Prepare the Prepare the
dining room/ dining room/
restaurant area restaurant area
for service for service
- Take table Take table
reservations reservations
- Prepare Prepare service
service stations and
stations and equipment
equipment
- Set up the Set up the tables
tables in the in the dining area
dining area
- Set the Set the
mood/ambian mood/ambiance
ce of the of the dining area
dining area
- Take table Take table
reservations reservations
2. Welcome Welcome guests and
guests and take food and
take food and beverage orders
beverage
orders
- Welcome and Welcome and
greet guests greet guests
- . Seat the Seat the guests
guests

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 - Take food and Take food and beverage
beverage orders
orders
- Liaise Liaise between
between kitchen and
kitchen and service areas
service areas
3. Promote food Promote food
and beverage and beverage
products products
- Know the Know the product
product
- Undertake Undertake
Suggestive Suggestive selling
selling
- Carry out Carry out
Upselling Upselling
Strategies Strategies
4. Provide food Provide food
and beverage and beverage
services to services to
guests guests
- Serve food . Serve food
orders orders
- Assist the Assist the diners
diners
- Perform . Perform banquet
banquet or or catering food
catering food service
service
- Serve Serve Beverage
Beverage Orders
Orders
- Process . Process
payments and payments and
receipts receipts
- Conclude food Conclude food
service and service and close
close down down dining area
dining area

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 - Manage . Manage
intoxicated intoxicated
persons persons
5. PROVIDE 5. PROVIDE
ROOM ROOM SERVICE
SERVICE
- Take and Take and process
process room room service
service orders orders
- Set up trays Set up trays and
and trolleys trolleys
- Present and Present and serve
serve food food and
and beverage beverage orders
orders to to guests
guests?
- . Present room . Present room
service service account
account

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs

Training Needs Module Number of

Title/Module of Hours
(Learning Outcomes)
Instruction
Welcoming
guests and 9 hours
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
1. Take Food and Beverage take food and
Order beverage
orders

Prepared By:

GRACIEL ANN B. BAONG

Trainer/instructor

HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIAL
Welcome to the module WELCOMING GUESTS AND TAKING
FOOD AND BEVERAGE ORDERS. This module contains training
materials and activities for you to complete.
The unit of competency “WELCOMING GUESTS AND TAKING
FOOD AND BEVERAGE ORDERS” contains knowledge, skills and
attitude required for FOOD AND BEVERAGE SERVICES NC II.
You are required to go through, a series of learning activities in
order to complete each learning outcome of the module. In each learning
outcome are Information Sheet, Self- Checks, and Task Sheets.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 Follow these activities on your own. If you have questions, don’t hesitate
to ask your facilitator for assistance.
The goal of this course is the development of practical skills. Tools in
planning, monitoring, evaluation of work-based training shall be prepared
during workshop to support in the implementation of the training
program.
This module is prepared to help you achieve the required
competency, in “WELCOMING GUESTS AND TAKING FOOD AND
BEVERAGE ORDERS”.
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
place, with minimum supervision or help from your facilitator.
Remember to:
 Work all through all the information and complete the activities in
each section.
 Read information sheets and complete the self-check. Answer keys
are included in this package to allow immediate feedback.
Answering the self-check will help you acquire the knowledge
content of this competency.
 Perform the task sheets and job sheets until you are confident that
your output conforms to the performance criteria checklist that
follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator
for evaluation and recording in the Accomplishment Chart. Outputs
shall serve as your portfolio during the institutional competency
evaluation.

A certificate of achievement will be awarded to you after passing

the evaluation. You must pass the institutional competency
evaluation for this competency before moving to another
competency.
FOOD AND BEVERAGE SERVICE NC II
COMPETENCY-BASED LEARNING MATERIALS

No. Unit of Competency Module Title Code

BASIC COMPETENCY
Participate in workplace Participating in workplace
1. 500311105
communication communication

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
 2. Work in team environment Working in team environment 500311106
Practice career Practicing career
3. 500311107
professionalism professionalism
Practice occupational health Practicing occupational health
4. 500311108
and safety procedures and safety procedures
COMMON COMPETENCY
Develop and update Developing and update
1. TRS311201
industry knowledge industry knowledge
Observe workplace hygiene Observing workplace hygiene
2. TRS311202
procedures procedures
Perform computer Performing computer
3. TRS311203
operations operations
Perform workplace and Performing workplace and
4. TRS311204
safety practices safety practices
Provide effective customer Providing effective customer
5. TRS311205
service service
CORE COMPETENCY
Prepare the dining
Preparing the dining
1. room/restaurant area TRS512387
room/restaurant area service
service
Welcome guests and take Welcoming guests and take
2. TRS512388
food and beverage orders food and beverage orders
Promote food and beverage Promoting food and beverage
3. TRS512389
products products
Provide food and beverage Providing food and beverage
4. TRS512390
services to guests services to guests
5. Provide room service Providing room service TRS512391
Receive and handle guest Receiving and handle guest
6. TRS512392
concerns concerns
List of Competencies

MODULE CONTENT

UNIT OF COMPETENCY: WELCOME GUESTS AND TAKE FOOD AND

BEVERAGE ORDERS

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
MODULE TITLE: WELCOMING GUESTS AND TAKING FOOD
AND BEVERAGE ORDERS
MODULE DESCRIPTOR:
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.

NOMINAL DURATION: 56 hours

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Welcome and greet guests
2. Seat the guests
3. Take food and beverage orders
4. Liaise between kitchen and service areas

ASSESSMENT CRITERIA:

Welcome and greet guests

1.1 Guests are acknowledged as soon as they arrive.
1.2 Guests are greeted with an appropriate welcome.
1.3 Details of reservations are checked based on established standard
policy.
Seat the guests
1.1 Guests are escorted and seated according to table allocations
1.2 Tables are utilized according to the number of party.
1.3 Guests are seated evenly among stations to control the traffic flow of
guests in the dining room.
1.4 Cloth napkins are opened for the guests when applicable.
1.5 Water is served when applicable, according to the standards of the
foodservice facility.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
FOOD AND Date Revised: TAYTAY INTEGRATED
DECEMBER 2022 SCHOOL
BEVERAGE
SERVICES Developed by:
GRACIEL ANN B.
BAONG Revision # 01
Take food and beverage orders
1.1 Guests are presented with the menu according to established standard practice.
1.2 Orders are taken completely in accordance with the establishment’s standard
procedures.
1.3 Special requests and requirements are noted accurately.
1.4 Orders are repeated back to the guests to confirm items.
1.5 Tableware and cutlery appropriate for the menu choices are provided and
adjusted in accordance with establishment procedures.
Liaise between kitchen and service areas
1.4 Orders are placed and sent to the kitchen promptly.
1.5 Quality of food is checked in accordance with establishment standards
1.6 Tableware is checked for chips, marks, cleanliness, spills, and drips
1.7 Plates and/or trays are carried out safely.
1.8 Colleagues are advised promptly regarding readiness of items for service
1.9 Information about special requests, dietary or cultural requirements is relayed
accurately to kitchen where appropriate.
1.10 Work technology are observed according to establishment standard policy
and procedures

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
LEARNING OUTCOME NO. 3
Take Food and Beverage Orders

Contents:
1. Presenting menu to the guests/ taking food and beverage order to guests;
2. Provide and adjust tableware, glassware and cutlery appropriate for the menu
choices in accordance with established procedures.

Assessment Criteria
1.Guests are presented with the menu according to established standard practice.
2.Orders are taken completely in accordance with the establishment’s standard
procedures.
3. Special requests and requirements are noted accurately
4. Orders are repeated back to the guests to confirm items.
5. Tableware and cutlery appropriate for the menu choices are provided and adjusted
in accordance with establishment procedures.

Conditions
The participants will have access to:

1. Menu Book
2. Tableware
3. CBLM
4. Order pad
5. Cutlery
6. Order slip
7. Glassware
Assessment Method

1. Demonstration
2. Oral Questioning
3. Written Exam

Learning Experiences
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Learning Outcome 3

Take food and Beverage Orders

Learning Activities Special Instructions

Read information 2.3-1, and 2.3-2
This module will serve as your guide in
Answer self-check 2.3-1, 2.3-2
obtaining the knowledge, skills and
Compare your answers to answer
attitude on taking food/beverage orders
key 2.3-1, 2.3-2
from presenting menu to the guests,
take orders completely, and take note
of the special requests of the guests
and providing and adjusting table ware
Do Task sheet 2.3-1, 2.3-2 and cutlery appropriate for the menu
Evaluate performance using the choices.
performance criteria checklist 2.3-
1,2.3-2

Read and understand the different

information sheets and answer self-
checks and show your outputs to your
Answer self-check 2.3-2 trainer as you accomplish them for
guidance and evaluation.
Check the answers with Answer’s
key 2.3-2 After doing all the activities of this
learning outcome, you are now ready to
proceed to the next LO on liaise
between kitchen and service.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 INFORMATION SEET 2.3-1

PRESENTING MENU TO THE GUESTS/ TAKING FOOD AND

BEVERAGE ORDER TO GUESTS
After reading this INFORMATION SHEET, YOU MUST be able to:
 Identify the types of menu;
 Differentiate between A La Carte and Table D’hôte;
 Enumerate the steps on how to take food and beverage order in restaurant;
 Demonstrate the role of a food and Beverage Service Attendant (FBSA)/Waiter
and take food and drink order.

Introduction
Before orders can be taken, the dining guests need to know what food and
beverage items are provided by the restaurant. Hence, a menu must be presented to
the guest before taking orders
Menu is derived from the word ‘Minutus’ and like all respectable French words
aptly assimilated into the English language, it means a list of what is available to eat,
drink or whatever is available to sale. a restaurant, the menu is a list of food and
beverages offered to the customers and prices. All restaurants have set numbers of
dishes, a good menu should highlight the variety that the restaurant has to offer.
After all, we all have different tastes so the menu should make it clear that there are
many different dishes that can accommodate.
One of the most important jobs in any restaurant is taking orders from a
guest/customer. If there are mistakes in the order then there will be mistakes in the
preparation of the order and the customer will inevitably complain. To be able to take
an order correctly, you need to be able to understand the menu. Taking an order from
a customer is a skill that needs to be learn. There are few basic rules that can help
the procedure of taking an order. Firstly, check that you have a pen and notepad to
write it neatly; it needs to be read by the kitchen staff in order for them to be able to
prepare the correct dishes.

MENU PRESENTATION
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 As soon as the captain waiter/waiter or Maître D’ Hotel sees that all of the
guests are comfortable, he/she should now present the menu.

Important Things to Remember

 Make sure menus are clean, presentable (not damaged) and correct (up-to
date).
 Some menus may contain inserts such as the day’s special. Make sure that
all menus have these inserts.
 Never put the menus on the table where the guest have to pick them up.
 Instead, offer menus to each guest, whenever possible; first to women in the
 party, then to men and finally to the host.
 Present menus with the right hand while standing on the right side of the
 guest, maintaining eye contact with each of the guest.
  When handling out the menus, ensure these are positioned the right way, not
 upside down.
 Open the menu on the first page while offering it to the guest. Hold the menu
 at the upper part with your right hand, and when needed, assist with your left
 hand the bottom part.
 Present the menu when the guests are already comfortably and properly
 seated.
 Menu should be presented right side up. One-piece menu is presented handed
 cover face-ups. Book type with multiple sheet menus are presented on page
 of first appropriate major course.
 Hand menus to the guests with politeness and smile accompanied with some
 introductory suggestive selling recommending” Today’s Special, “for example.
 Correction of items in a menu should be in a very neat manner.
In presenting the menu, one can also say, “May I present to you our menu”.
Be sensible and allow the guest some time to decide on what food and drink
they will order. Guests do not want being hurried into giving their decision.
Thus, the FBSA/Waiter must leave for a while (3-5 minutes) to allow guests
to choose food and drink from the menu. Say “Excuse me, Sir/Ma’am, may I
present to you the menu. I will back for your orders in a short while.”

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 TYPES OF MENU
There are two different types of menu, which are differentiated by the manner
in which they are served and priced. A menu may be an a la carte or table d’hôte.

1. A La Carte Menu

 Is a multiple-choice menu. Which show portioned dishes and each dish is priced
separately. It allows the guest to choose dishes whose prices are within his/ her
budget.
 Alternate Synonyms for “a la carte”: menu; bill of fare; card; carte du jour; carte
 A la carte menu generally comprises of large selection of food items hence may
resulted in increased check averages.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Style of A la carte and semi–A la carte menu are also followed in the following menus:

a. Luncheon Menu
 According to tradition, a luncheon is any formal meal served between
noon and 2pm. The meal served at luncheon I typically rather simple and
includes sandwiches, salads, soups, fresh fruits and cut vegetables and
sweets or baked goods.
 Lunch especially: usually midday meal as part of a meeting or for
entertaining a guest a company luncheon a fund-raising luncheon.
 The prices of food offered by the luncheon menu often varied according to
the type of food operation, and location of the food service organization.

b. Ethnic Menu
 Broadly speaking, ethnic foods are defined by others outside of the respective ethnic
groups as cuisines originating from the heritage and culture of specific ethnic
groups. For example, Chinese food, Mexican food, Italian food, etc., are only considered to
be ethnic foods outside of their respective countries.
 Can be semi a la carte or a la carte. An ethnic menu offers food items that are
representative of the particular cuisine from a particular region or country. The food price
can be ranged from moderate to high.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
c. Breakfast Menu
 breakfast food is a food that is eaten primarily for the first meal of the day commonly
including: cereal, toast, eggs, pancakes, waffles, pastries, sausage or bacon. An
example of a breakfast food is oatmeal. An example of a breakfast food is French toast with
scrambled eggs
 In a restaurant or café, or at a formal meal, the menu is a list of the food and drinks that
are available.

d. Specialty menu
 Cater to market segment that have particular need.
 A specialty food is a food that is typically considered as a "unique and high-value food
item made in small quantities from high-quality ingredients". Consumers typically pay
higher prices for specialty foods, and may perceive them as having various benefits
compared to non-specialty foods.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
  A SPECIALTY menu is a amalgamation of both à la carte and semi à la carte items.

e. Lounge Menu
 A LOUNGE menu is offered either in à la carte or semi à la carte style.
 Lounge menus are generally served in hotels, inns, and spas where customers can order
selective item that require easy preparation and less costly in the dining room.

f. Room Service Room

 kind of menu contains a list of dishes available for service in guest rooms around the
clock. Prices quoted for dishes on the room service menu card are always higher than
prices quoted for the same dishes served in other restaurants of the hotel.
 Centralized: Here all the food orders are processed from the main kitchen and sent to the
rooms by a common team of waiters.

Decentralized: Each floor or a set of floors may

have separate pantries to service them.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
g. Dinner Menu
 A dinner menu presents both a la carte and semi a la carte items. A dinner
menu offers more appetizers and entrees than a luncheon menu. American,
French, or Russian service is followed while offering menus.
 is more elaborate as guests have more time and leisure for eating. Dinner menu
has larger serving portions. As such, people are willing to pay extra for these
meals. Alcoholic drinks are an essential part of dinner menus.

h. California menu
 California Menu features items that are traditionally available for breakfast,
lunch, and dinner offered throughout the day.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
2. Table D’hôte
Menu
 is a French phrase, which literally means “host’s table”. It offers one or more
variants of each dish for fixed prices. Such menu may also be called PRIX FIXE
(“fixed price”).
 It usually includes three or five courses’ meals available at a fixed price. It is
also referred to as a fixed menu. Because the menu is set, the cutlery on the
table may already be set for all of the courses; the first course cutlery on the
outside, working towards the pale as the courses progress.
 Table d’hôte menus should be well-planned and balanced.
 This menu can be expensive, but it also offers a variety of food choices. Mostly
found at chef-driven, fine-dining restaurants, a Table d’hôte or prix-fixe menu
changes frequently and usually focuses on seasonal ingredients. Sometimes
listed as the “chef’s tasting menu” or “Degustation” menu, this type of menu is
described as “showcasing the chef’s flair for combining flavors and texture.”

a. Banquet Menu
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
  A banquet menu is a list of food and
beverage intended to be served
during an banquet. Just like a
regular restaurant menu, it
contains details of how the food is cooked
and the ingredients used to
prepare each.

b. Buffet Menu
 a meal where people serve themselves food that is arranged on a table.
 It can be categorized as a form o table d’ hote menu due to limited offerings of food items at
predetermined set price.
 The dishes presented in the buffet menu are available at a set time.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
c. Coffee House Menu
 Coffee house menu is a set menu which offers food often for twelve to eighteen
hours of the day.
 Coffee house menu often offers a limited choice of foods like snacks, light
meals, lunch or dinner and which usually requires little preparation time and
quick to cook.

d. Cycle/Cyclical Menu
 A cycle menu is a series of menus that is repeated over a specific period of time, such
as 4 weeks. The menu is different each day during the cycle. And, At the end of the cycle,
the menu is repeated.
 is a set of dishes or menu items that is different for each day during a cycle and
repeats. These menus are found in school cafeterias, hospital, and other
institutional facilities.
 Cycle menus are most often used in food service operations that serve the same group
of customers every day, such as healthcare facilities, schools, restaurants, etc. Cycle
menus follow a particular pattern designed to meet the customer needs and repeat on a
regular basis.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Difference between A La Carte and Table D’hôte

A La Carte Table D’hôte

Food is kept in a semi-prepared Food is kept in fully prepared from and can
form and takes time to serve. be served immediately
Food items are individually The menu is collectively priced and the
served and guests pay for what customer has to pay for the full menu
they order whether he consumes a certain dish or
not.
There is a vast choice. The menu There is limited choice. The menu is
collaborates. comparatively small.
Silver is laid according to the Silver for the whole menu is laid in
dishes ordered advance as the menu is known in
advance.

Other Types of Menu

Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
a. Static Menu
 the larger menu of an establishment that doesn't usually change in terms of its food
and beverage items is called a static menu. In the trend of menus today, it is the most
popular. Normally, when you think of a regular menu in the current setting, it is apt to be a
static menu.
 A classic way to categorize menus is by how often they repeat. Static menus are those that
basically stay the same every day and are most typically used in quick service to upscale
casual restaurants.

b. Du Jour Menu
 List of food only served that particular day.
 Means “of the day”
 Soup du jour”

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 c. Wine Menu/ Wine List
 A wine list is a menu of wine selections for purchase, typically in a
restaurant setting. A restaurant may include a list of available wines on its
main menu, but usually provides a separate menu just for wines.
 a list of wines that are available to be served at a restaurant The
restaurant has an extensive wine list.

d. Dessert menu
 In a restaurant or café, the dessert menu is a list of the desserts that are available. The
dessert menu includes sorbets and ice creams. Choose your favorite dessert from the
dessert menu.
 Dessert menus offer particular list of dessert that are offered by any establishment.
 It is typically served if dessert items are quite pricey.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 ORDER TAKING PROCEDURE

At the correct time no longer than ten minutes after you have given the
menus to the guest, return to the guest table and be ready to take the guest
order.

Approach the table at the head and wait for a break in the conversation
before speaking. At this stage use the following phase.
“Excuse me Ladies and Gentleman may I take your order?”

If you get a nod or a verbal yes to your question, go ahead, if you

are unsure look toward your host to get his approval. If so, take the order for
the ladies first followed by the other gentlemen, then the host last. Proceed in a
clockwise motion around the table.
Move to the right-hand side of the guest and ask the pertinent question
When writing the order on to the captains’ order pad, always remember to split line
for entree and main course. Listen to the guests’ requests offer any advice on
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
particular dishes on the menu and offer accompanying condiments. Listen
carefully, ensure you completely understand, before you write, utmost
importance.
Ask pertinent questions, i.e., if guest orders toast, ask if that will be white
or whole-wheat toast, if the order is for a salad, ask what type of dressing he
would like with that.
Up sell any items on the menu which might go with the guest’s order.

6 Steps on How to take food and beverage order in restaurant

As you know order taking is a skillful art for any waiter. After proper greeting and
seating a waiter needs to wait for the guest to take order. Today, we will learn how to
take food order in restaurant through step-by-step instruction.
Step 1: Observe your guest
 Smile, make eye contact and try to anticipate when the guest is ready to order
when a guest closed the menu or look around, that is an indication that he/she
is ready to order.

Step 2: Approach to the table

 Approach the guest table with a smile and maintain eye contact by saying:
“Excuse me Mr./Mrs./Ms./Sir, may I take your order please?”

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Step 3: Suggestive selling
 Recommend your buffet to the guest by saying:
“May I suggest our breakfast buffet which consist of …… luncheon buffet which
consist of …. Dinner buffet which consists of….”.
 If the guest prefers to order from the a la carte menu, advise the guest of our
daily specials or other promotion.
 Offer further suggestions accordingly by saying:
“Excuse me Mr./Mrs./Ms./ Sir, would you like to have an appetizer to start with,
may I suggest our…”
“May I suggest our Caesar salad, it is one of our most popular and it is our top
seller”

Step 4: Take the Order

 During the ordering process, note down the number of guests and items
ordered in a sequential order corresponding to the seats on your order pad.
 Take order from the lady first follow by an older gentleman or a guest and
the host last.
“Can I take your order ma’am/madam?”

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 EL FAUZIA RESTAURANT
ORDER SLIP FORM

Food Item as Listed on Size Quantit Special Price

menu y Request
APPETIZER
SOUP
SALAD
MAIN COURSE
DESSERT
COFFEE
WINE
JUICE
BREAKFAST
TOTAL

Step 5: Repeat the Order

 After all the guests has ordered, repeat the order back (from the order pad)
to the guests by saying:
“Excuse me Ma’am/Sir, may I repeat your order please, they are soup, etc.”

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Step 6: Before leaving the table
 When guest has acknowledged the order, thank guest politely and collect all
menu.
“Thank you, Ma’am/Sir,”
Tips:
Confirm with the guests if they would prefer to be served course by course or all
the dishes at the same time, (For guests who has ordered more than one dish or
have different numbers of dishes).
“Ma’am/Sir, which do you prefer to be served, course by course or all the dishes
at the same time?”
Refer to the menu to identify the items that can be prepared with different
methods or served with different sauces, etc. Ask the guests what they prefer.
“Ma’am/Sir, which do you prefer to serve with your …. Hot sauce, taco sauce,
soy sauce, tartar sauce, barbecue sauce, cocktail sauce, tomato sauce?”
“Ma’am/Sir, do you want to serve the … with the sauce toppings?”
Always approach guest in a friendly and courteous manner.
Speak with a clear and confident tone.
Always approach and serve from the right-hand side of the guest unless it is
more practical and efficient to do it from the left.
Address guests by their name where possible. Name can be obtained from,
reservation book/table plan or by asking host person or team leader or by
introducing yourself and asking the guest directly.

ETIQUETTES WHILE TALKING TO A GUEST

 Always give the guest full attention and do not say, “yes” until you completely
understand what he/she asking for. Always provide the guest with at least two
alternatives while solving a problem.
 Never say, “I don’t know”. Tell the guest you will find out for him/her and
ensure that he/she provided with accurate information.
 Never argue with the guest. Speak softly and clearly, without artificial accent.
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
  Maintain eye contact.
 Maintain a distance of at least two feet from the guest while taking an order.
 Avoid unnecessary movements of hands and facial gestures while describing
dishes, or while speaking to guests.

HOW TO PRESENT MENU TO GUESTS

SEQUENCE/CUSTOMER WAITER/WAITRESS
Presenting the menu  “May I present to you the menu for
your selection/order?”
Or
 Would you like to take a look at our
menu, Sir/ma’am?”
 “I’ll come back in a few minutes to
take your order, Ma’am/Sir”

SEQUENCE OF FOOD ORDER

1. Appetizer
2. Soup
3. Salad
4. Main course
5. Dessert
6. Coffee/tea

Occupational Health and Safety Procedures in Food and Beverage

1. Wear the Right Protective Gear

 One of the most important occupational health and safety procedures is to wear
the right protective gear. This is especially important if you work in a hazardous
environment. Depending on your job, you may need to wear a respirator,

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 gloves, earplugs, or other protective gear. Make sure you know what gear you
need and that it fits properly.
2. Work Safely on Ladders
 Before you start any work on a ladder, review your company’s occupational
health and safety procedures manual. Make sure you understand and follow all
of the workplace safety procedures examples related to ladder use.
When you are ready to begin, follow these health and safety procedures
examples:
1. Inspect the ladder for damage.
2. Position the ladder at the correct angle.
3. Test your grip before climbing.
4. Use caution when moving up or down the ladder.
5. Do not carry anything while on a ladder.
6. Wear appropriate footwear.
7. Do not overload ladders.
8. Only allow one person on a ladder at a time.
9. Do not climb a wet ladder.
10. Store your ladder in a safe place.
3. Watch Out for Electrical Hazards
 One of the most common workplace safety procedures is to watch out for
electrical hazards. This means making sure that all electrical cords and outlets
are in good condition and that you are not using any extension cords or power
strips that are damaged. If you see any sparks or exposed wires, report them to
your supervisor immediately.
 Workplace safety procedures also require that you inspect all of your tools
before using them. This is an important health and safety procedure because
many workplace injuries are caused by tools which were improperly used. When
inspecting your tools, make sure there are no cracks in the handles, that
everything is free from rust or dirt, and that all moving parts work smoothly.
Also make sure you read any documentation that comes with your tool before
use. This is also applicable to electrical equipment.
 Make sure all plug points are clean and have a three-point plug where possible.
A three-point plug will help if you trip over the cord while working.
4. Guard All Unguarded Holes
 Every year, people die or are seriously injured when they fall into unguarded
holes. To prevent these tragedies, the Canadian Centre for Occupational Health
and Safety (CCOHS) recommends that all workplaces follow these four steps:
1. Notice hazards before someone falls in
2. Take action to remove the hazard
3. Make sure nobody can come close enough to a hazard to be able-to put their hands
in it
4. Install barriers if necessary
If you see a hazard, act on it immediately! If there is no way of removing the
hazard without endangering your health and safety, then you should call your
supervisor immediately so that they can make arrangements with emergency
services. It’s not worth risking your life over something as simple as this!
One other important thing to remember is that you should never use a ladder as
a guard for an unguarded hole. This can lead to serious injuries such as broken bones
or head injuries, especially if you slip or miss your footing while climbing.
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
5. Use A Safety Line in Underground Work
 When working underground, always use a safety line. This will help prevent you
from falling and injuring yourself. Plus, if there is an emergency, the safety line
can be used to help rescue you. It’s important to know about these types of
procedures because accidents can happen anywhere at any time. It’s your
responsibility as an employee or employer to stay safe in the workplace by
following these health and safety procedures examples.
 Always wear your safety line when you are underground. If you start to feel
dizzy or lose your balance, it will keep you from falling down and hurting
yourself. Plus, if there’s an emergency and someone needs to rescue you, they
can use your safety line.
6. Identify Potentially Explosive Atmospheres
 In many workplaces, there is a potential for explosive atmospheres. To help
keep everyone safe, it’s important to have an occupational health and safety
procedures manual that outlines the specific workplace safety procedures
examples for your industry.
 Although many people are familiar with fire safety procedures, many do not
know about hazardous atmospheres and explosive gas. When you visit your
local grocery store, you will notice there is a posting over each and every exit
that has to do with fire evacuation procedures for that store. These procedures
are critical for keeping employees safe during an emergency and should be
included in all of your work policies.
7. Maintain an Awareness Of Health And Safety Risks Throughout Your
Working Day
 No matter what industry you work in, it’s important to maintain an awareness of
health and safety risks throughout your working day. By being aware of
potential hazards, you can take steps to avoid them. Awareness is key when it
comes to occupational health and safety!
 Stay on top of health and safety regulations so that you know the dos and
don’ts on the job. Educate yourself about the dangers at hand, follow
recommended precautions for avoiding these dangers, then make sure that
everyone else does too. The only way to ensure a safe environment is by taking
responsibility for your own actions as well as those around you.
8. Follow Safe Procedures When Using Power Tools
 Power tools can be extremely dangerous if not used properly. Always read the
manual before using any power tool, and be sure to follow all safety procedures.
Wear protective gear, such as gloves, goggles, and earplugs, when using power
tools. Be aware of your surroundings and never use power tools in wet or
crowded areas. Finally, always unplug power tools when not in use.
 Even if you are simply changing a blade or adjusting an accessory, make sure to
turn off the power before making any adjustments.
 It is also extremely important that you wear eye protection whenever using
power tools. Whether you are using saws, sanders, routers, or anything else
with spinning blades or wheels, never look directly at them while they are in
operation.
9. Take Care with Lifting Heavy Objects
 Lifting heavy objects is one of the most common ways that people injure
themselves at work. To avoid injury, take care when lifting any object that is

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 heavier than you can comfortably lift on your own. Always use proper form, and
if possible, get help from a coworker.
 If you have any questions about using equipment or how much something
weighs, be sure to ask. Sometimes heavy objects are labeled with their weight,
making it easy for you. If they are not, weigh them on a scale so that you know
exactly what you are lifting. Always wear gloves and other protective clothing if
necessary—just because an object looks light does not mean it is.
 If you lift something heavy, get a coworker’s help. For example, if you have to
move a couch from one side of an office to another, do not try to do it all by
yourself. Get your coworker or boss’s help so that you can lift it with two people
and avoid injury. Your coworkers will be happy for their chance to assist and will
respect you for putting safety first in even minor tasks.
10. Check You Have Adequate Personal Protective Equipment (PPE) Before
Starting Work
 No matter what job you are doing, it’s important to make sure you have the
proper personal protective equipment (PPE) before starting work. PPE is any
clothing or gear worn to minimize exposure to hazards. Common examples of
PPE include gloves, safety glasses and earplugs. Do a quick check of your PPE
before starting work each day to make sure it’s in good condition and that you
are using the right gear for the job.
 If you are going to be working in an area where your eyes might be exposed,
make sure you have eye protection with you. If you will be working in a dusty or
dirty environment, it’s important that your respirator is clean and ready for use.
Check any other PPE for damage or wear and tear before starting work.
Anything that is frayed or torn needs to be replaced immediately.
 When starting work, ensure you have enough of your PPE with you. For
example, if you need gloves and glasses, have at least two pairs of each. If
possible, leave an extra pair of your most essential PPE with a coworker in case
your gear breaks or gets lost. Having extras can save you from starting work
unprotected and make it easier for someone else to assist if needed.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Self-Check 2.3-1

Test I: MULTIPLE CHOICE

Direction: Read the question carefully with comprehension. Write the letter of
the correct answer in your answer sheet.
1. A type of A la carte that is typically considered as a "unique and high-value food
item made in small quantities from high-quality ingredients".
a. Specialty Menu
b. Dinner Menu
c. Ethnic Menu
d. Breakfast Menu
2. A type of A la carte Menu that is eaten primarily for the first meal of the day
commonly including: cereal, toast, eggs, pancakes, waffles, pastries, sausage or
bacon.
a. Specialty Menu
b. Dinner Menu
c. Ethnic Menu
d. Breakfast Menu
3. A types of menu which literally means “host’s table”. It offers one or more variants
of each dish for fixed prices. Such menu may also be called PRIX FIXE (“fixed price”).
a. Du Jour Menu
b. A la carte Menu
c. Table d’ hote Menu
d. Static Menu
4.It is derived from the word ‘Minutus’, it means a list of what’s available to eat, drink
or whatever is available to sale.
a. Order Slip Form
b. Buffet Menu
c. Luncheon Menu
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 d. Menu
5. a type of menu that is multiple-choice menu. Which show portioned dishes and
each dish is priced separately. It allows the guest to choose dishes whose prices are
within his/ her budget.
a. Du Jour Menu
b. A la carte Menu
c. Table d’ hote Menu
d. Static Menu

Test III: COMPARE AND CONTRAST

Directions: Write the Difference between A La Carte and Table D’hôte (5 points)
A La Carte Menu Table D’hôte Menu

Test III: SEQUENCING

Direction: Arrange the following process in a chronological order.
_______1. Suggestive selling
_______2. Take the order
_______3. Approach to the table
_______4. Observe your guest
_______5. Before leaving the table
_______6. Repeat order

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 ANSWER KEY 2.3-1

Test I: MULTIPLE CHOICE

1. A
2. D
3. C
4. D
5. B
Test II: COMPARE AND CONTRAST
A La Carte Table D’hôte

Food is kept in a semi-prepared Food is kept in fully prepared from and can be
form and takes time to serve. served immediately
Food items are individually served The menu is collectively priced and the
and guests pay for what they order customer has to pay for the full menu
whether he consumes a certain dish or not.
There is a vast choice. The menu There is limited choice. The menu is
collaborates. comparatively small.
Silver is laid according to the Silver for the whole menu is laid in advance
dishes ordered as the menu is known in advance.

Test III: SEQUENCING

3_______1. Suggestive selling
4_______2. Take the order
2_______3. Approach to the table
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
1_______4. Observe your guest
6_______5. Before leaving the table
5_______6. Repeat order

TASK SHEET 2.3-1

Title: Presenting menu to the Guest

Performance Objective: Given the materials, you should be able to present menu
and take food/beverage order to guests according to
established standard practice within 10 minutes.

Time: 2 hours and 30 mins.

Equipment/Materials : menu book/card, ballpen, order slip pad

Steps/Procedure:
1. Wear proper PPE outfit.
2. Present menu, from the right side.
(Excuse me Ma’am/sir, here is our menu book for your good and beverage
selection.)
3. Tell customers you will be back in a minute to discuss the menu.
(Ma’am/sir, I will come back to your after 5 minutes to take your order.)
4. Observe your guest
(Smile, make eye contact and try to anticipate when the guest is ready to
order when a guest closed the menu or look around, that is an indication that
he/she is ready to order.)
5. Approach to the table
6. Take the order
(Ma’am/sir, can I take your order now?)
7. Suggestive selling
(Ma’am/sir, how about our specialty which is beef teriyaki, it is our best
seller?)

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 8. Repeat the order
(Ma’am/sir, I will repeat your order, you order 1 beef teriyaki, 1 Caesar
salad, 1 chocolate cake, 1 glass of coke float. Would that be all Ma’am/sir?)
9. Leave the table by thanking the guest politely and collect all menu
(Ma’am/sir, your order well be served after 15 minutes. Thank you)

Assessment Method:
Demonstration/Oral questioning

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Performance Criteria Checklist 2.3-1

CRITERIA
YES NO
Did you .
1. Wear proper PPE outfit. 
2. Present menu, from the right side 
3. Tell customers you will be back in a minute to discuss 
the menu.
4. Observe your guest 
5. Approach to the table 
6. Take the order 
7. Repeat the order 
8. Leave the table by thanking the guest politely and collect 
all menu
Candidate’s underpinning knowledge was:

COMPETENT

NOT YET COMPETENT

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 TASK SHEET 2.3-2
Title: Taking Food and Beverage Order to Guests

Performance Objective: Given the materials, you should be able to take food and
beverage order to guests according to established standard
practice.

Time: 2 hours and 30 mins.

Equipment/Materials : menu book/card, ballpen, order slip pad

Steps/Procedure:
1. Wear proper PPE outfit.
2. Present menu, from the right side.
3. Let the guest know if there are any items that are not available.
4. Tell customers you will be back in a minute to discuss the menu.
5. Observe your guest
6. Approach to the table
7. Take the order
8. Suggestive selling
9. Repeat the order
10. Leave the table by thanking the guest politely and collect all menu

Assessment Method:
Demonstration/Oral questioning

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Performance Criteria Checklist 2.3-1

CRITERIA
YES NO
Did you .
1. Wear proper PPE outfit. 
2. Present menu, from the right side 
3. Tell customers you will be back in a minute to discuss 
the menu.
4. Observe your guest 
5. Approach to the table 
6. Approach to the table 
7. Take the order 
8. Repeat the order 
9. Leave the table by thanking the guest politely and collect 
all menu
Candidate’s underpinning knowledge was:

COMPETENT

NOT YET COMPETENT

INFORMATION SHEET 2.3-2

Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
PROVIDING AND ADJUSTING CUTLERY, GLASSWARE, AND SERVICE
WARE APPROPRIATE FOR THE MENU CHOICES

Learning objectives:
1. provide and adjust cutlery, glassware, and service ware appropriate for the menu
choices;
2. identify and discuss ways on how to adjust cutlery, glassware and service ware
appropriate for the menu choices.

INTRODUCTION
After the order has been taken and a copy transferred to the kitchen, either
manually or electronically, the service staff will have to make any necessary changes
to the cover to reflect the dishes that diners have ordered.
It is now time to adjust the setting with certain items of cutlery, glassware and
service ware depending on the dishes and drinks they have ordered.

ADJUSTING GLASSWARE

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Most table set ups will include standard wine glasses, with many establishments also
setting water glasses. Where the guests order certain drinks and the correct
glassware is not already set, this will require you to:
 Remove the glassware that is not included.
 Replace it with the appropriate glasses.
It is standard industry practice that all glasses be removed from a table, and carried
to a table on a tray. Glasses should be removed and set or re-set from the guest’s
right-hand side.
Practical example of the need to adjust glasses may include:
 Removing all wine glasses where
guest elect not to order any bottles of
wine.
 Removing the white wine glass that
was set and replacing it with a larger
red wine glass if the guest orders red
wine.
 Adding a red wine glass if only a
white wine glass was set and the
table has ordered both red and white wine.
 Removing the set glasses and replacing them with champagne flutes where a
sparkling wine is ordered.
ADJUSTING CUTLERY
Always remember that cutlery should be carried to and from the table on a
clothed service plate. Cutlery may only be carried in the hand if it is a hotel
requirement. It is a requirement that all covers are adjusted before any menu items
are delivered to the table. Note however that some establishments required that
dessert cutlery is only adjusted after the guests have completed their main course,
and some establishments have a standard requirement that covers are not adjusted
at all.
 Knife blades should be facing towards the plate
and fork prongs facing upwards. Lay dessert
fork and spoon above the place setting with
the fork pointing to the right and the spoon
above the fork pointing to the left. Place side
plates to the left of the setting.
 Remove the cutlery for courses that have not
been ordered.
 Exchange cutlery where necessary such as
swapping the main course knife for steak knife
where steak has been ordered and swapping
the main course gear for fish gear where fish
has been ordered.
 Add cutlery for dishes that have been ordered where no suitable cutlery has
been set.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
ADJUSTING SERVICE WARE
Depending on the dishes ordered and the style of service being used, there can
be a need to provide various items of service ware to individual tables.
Service ware may need to be provide as follows:

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Where the service style presents,
for example, the vegetables to the
entire table, as opposed to planting
vegetables onto individual guest
plates in the kitchen, there will be a
need to use service platters.
 Where customers order sauces or
gravy there may be a need to
provide sauce boats.
 Where the guest has brought in
their own cake or arranged for the
venue to supply one, there may be
a need to use cake stand.
 Where a guest order snail there will
be a need to provide snails forks
and tongs.
 Where order lobster there may be a need to provide lobster picks and crackers.
 Where a soup is served to the entire table, a soup tureen may be required.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Self-Check 2.3-2

Test I: IDENTIFICATION/DISCUSSION
Direction: Identify and discuss the ways on how to provide and adjust cutlery,
service ware, glassware that appropriate for the menu choices. (5 points
each)

1. ADJUSTING SERVICE WARE

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
__________________________.

2. ADJUSTING CUTLERY

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 _________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
________________________.

3. ADJUSTING GLASSWARE

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_______________________.

ANSWER KEY 2.3-2

Direction: Identify and discuss the ways on how to provide and adjust cutlery,
service ware, glassware that appropriate for the menu choices. (5 points each)

1. ADJUSTING SERVICE WARE

Where the service style presents, for example, the vegetables to the
entire table, as opposed to planting vegetables onto individual guest plates in
the kitchen, there will be a need to use service platters. Where customers order
sauces or gravy there may be a need to provide sauce boats. Where the guest
has brought in their own cake or arranged for the venue to supply one, there
may be a need to use cake stand. Where a guest order snail there will be a
need to provide snails forks and tongs. Where order lobster there may be a
need to provide lobster picks and crackers. Where a soup is served to the entire
table, a soup tureen may be required.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
2. ADJUSTING CUTLERY
Knife blades should be facing towards the plate and fork prongs facing
upwards. Lay dessert fork and spoon above the place setting with the fork
pointing to the right and the spoon above the fork pointing to the left. Place side
plates to the left of the setting. Remove the cutlery for courses that have not
been ordered. Exchange cutlery where necessary such as swapping the main
course knife for steak knife where steak has been ordered and swapping the
main course gear for fish gear where fish has been ordered.

3. ADJUSTING GLASSWARE
Removing all wine glasses where guest elect not to order any bottles of
wine.
Removing the white wine glass that was set and replacing it with a larger red
wine
glass if the guest orders red wine. Adding a red wine glass if only a white wine
glass was set and the table has ordered both red and white wine. Removing the
set glasses and replacing them with champagne flutes where a sparkling wine is
ordered.

TASK SHEET 2.3-2

Title: Providing and Adjusting Cutlery, Glassware, and Service Ware
Appropriate for the Menu Choices

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

Cutlery, Glassware, and service Ware appropriate for
the menu Choices.

Time : 4 hours

Equipment /Materials : Cutlery, Glassware, Service Ware

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Steps/Procedure:
1. Wear proper PPE outfits.
2. Remove cutlery, glasses, and tableware for courses that have not
been ordered.
3. Prepare and provide all the needed materials.
4. Add all needed cutlery, glasses, and tableware.

Assessment Method: Demonstration/Oral questioning

Performance Criteria Checklist 2.3-2

CRITERIA
YES NO
Did you .

1. Wear proper PPE outfits. 

2. Remove cutlery, glasses, and tableware for courses 

that have not been ordered.
3. Prepare and provide all the needed materials. 

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 4. Add all needed cutlery, glasses, and tableware. 

Candidate’s underpinning knowledge was:

COMPETENT

NOT YET COMPETENT

JOB SHEET 2.3-3

Title: Taking Food and Beverage Orders, Providing and Adjusting Cutlery,
Glassware, and Service Ware Appropriate for the Menu Choices

Performance Objective: Given the materials, you should be able to know how to
take food and beverage orders to guests Providing and
Adjusting Cutlery, Glassware, and Service Ware Appropriate
for the Menu Choices

Time : 3 hours

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Equipment /Materials : Menu book, ballpen, order slip pad, Cutlery,
Glassware, Service Ware

Steps/Procedure:
1. Wear proper PPE outfits.
2. Present menu, from the right side.
3. Let the guest know if there are any items that are not available.
4. Tell customers you will be back in a minute to discuss the menu.
5. Observe your guest
6. Approach to the table
7. Suggestive selling
8. Take the order
9. Repeat the order
10. Leave the table by thanking the guest politely and collect all menu
11. Remove cutlery, glasses, and tableware for courses that have not
been ordered.
12. Prepare and provide all the needed materials.
13. Add all needed cutlery, glasses, and tableware.

Assessment Method: Demonstration/Oral questioning

Performance Criteria Checklist 2.3-3

CRITERIA
YES NO
Did you…
1. Wear proper PPE outfits. 
2. Present menu, from the right side. 
3. Tell customers you will be back in a minute to 
discuss the menu.
4. Observe your guest 

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 5. Approach to the table 

6. Suggestive selling 
7. Take the order 

8. Repeat the order 

9. Leave the table by thanking the guest politely 
and collect all menu
10. Remove cutlery, glasses, and tableware for 
courses that have not been ordered.

11. Prepare and provide all the needed materials. 

12. Add all needed cutlery, glasses, and tableware. 

Candidate’s underpinning knowledge was:

COMPETENT

NOT YET COMPETENT

REFERENCES

https://www.hospitality-school.com/types-menus-restaurant/

https://www.macmillandictionaryblog.com/luncheon

https://ncceh.ca/environmental-health-in-canada/health-agency-projects/ethnic-and-
specialty-foods

https://www.yourdictionary.com/breakfast-food

https://www.collinsdictionary.com/dictionary/english/breakfast-menu
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
https://en.wikipedia.org/wiki/Specialty_food

https://www.google.com/search?q=room+service+menu&source

https://hospitalitynu.blogspot.com/2012/08/room-service-room-service-it-
implies_4.html

https://www.hospitality-school.com/types-menus-restaurant/

https://www.worldwidemenus.com/uk/blog/post/Types-Of-Menus

https://www.google.com/search?q=static+menu+example&hl=en-US&source

https://en.wikipedia.org/wiki/Wine_list

https://www.google.com/search?
q=restaurant+banquet+menu&tbm=isch&hl=enUS&sa=X&ved=2ahUKEwiBtZmn6tn
6AhWNSJQKHV6KChcQrNwCKAB6BQgBEIAC

https://dictionary.cambridge.org/dictionary/english/buffet

https://www.oregon.gov/ode/students-and-family/childnutrition/SNP/Documents/cycle-
menu-presentation.pdf

https://www.repleterecipes.com/blog/cycle-menu-examples/

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 INSTITUTIONAL
COMPETENCY
ASSESSMENT
TOOL (ICAT)

Evidence Plan

Competency FOOD AND BEVERAGE SERVICES NC II

standard:
Unit of competency: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Ways in which evidence will be collected:

Demonstration &

Observation &
Questioning

Questioning
Written
The evidence must show that the trainee…

LO1: Welcome and Greet Guests

1. *Acknowledge guest as soon as they arrive.  

2. Greet guests with an appropriate welcome.  

3. Check details of reservations based on established
standard policy.  

LO2: Seat the Guests.

1. Escort and seat guests are according to table allocations.  

2. utilize tables according to the number of party. 

3. seat guests evenly among stations to control the traffic


flow of guests in the dining room. 

4. Open cloth napkins for the guests when applicable. 

5. Serve water when applicable, according to the standards


of the food service facility.

LO3: * Take Food and Beverage Orders

1. Present guests with the menu according to established standard practice.  

2. take orders completely in accordance with the

 
establishment’s standard procedure.

3. Note special request and requirements accurately.  

4. Repeat orders back to the guests to confirm items. 

5. Provide and adjust tableware and cutlery appropriate for

the menu choices are in accordance with establishment 
procedures. 

LO4: * Liaise between kitchen and service areas

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 
1. Place and send orders to the kitchen promptly.

2. Check quality of food in accordance with establishment standards.  

3. Check tableware for chips, marks, cleanliness, spills, and

drips. 

4. Carry out plates and/or trays safely. 

5. Advise colleagues promptly regarding readiness of items


for service.
6. Relay information about special requests, dietary or
cultural requirements accurately to kitchen where 
appropriate.
7. Observe work technology according to establishment
standard policy and procedures.  

TABLE OF SPECIFICATION

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Objectives/Content Comprehensio # Of items/
Knowledge Application
area/Topics n % of test
Welcome and greet 3 2 1 20%
guests
Seat the guest 2 1 10%

Take food and 8 6 4 60%

beverage orders
Liaise between 2 1 10%
kitchen and service
areas
TOTAL 15 10 5 30/100%

Written Exams
Specific Instruction for Candidate: Answer all questions, do not leave blank.
Qualification: FOOD AND BEVARAGE SERVICES
NC II
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Time: 30 MINUTES
Unit of Competency: WELCOME GUESTS AND TAKE
FOOD AND BEVERAGE ORDERS

General Instruction
Direction: Read and understand the questions carefully.
Test I: MULTIPLE CHOICE
Direction: Read the question carefully with comprehension. Write the letter
of the correct answer in your answer sheet.
1. A type of A la carte that is typically considered as a "unique and high-value food
item made in small quantities from high-quality ingredients".
a. Specialty Menu
b. Dinner Menu
c. Ethnic Menu
d. Breakfast Menu
2. A type of A la carte Menu that is eaten primarily for the first meal of the day
commonly including: cereal, toast, eggs, pancakes, waffles, pastries, sausage or
bacon.
a. Specialty Menu
b. Dinner Menu
c. Ethnic Menu
d. Breakfast Menu
3. A types of menu which literally means “host’s table”. It offers one or more
variants of each dish for fixed prices. Such menu may also be called PRIX FIXE
(“fixed price”).
a. Du Jour Menu
b. A la carte Menu
c. Table d’ hote Menu
d. Static Menu
4.It is derived from the word ‘Minutus’, it means a list of what’s available to eat,
drink or whatever is available to sale.
a. Order Slip Form
b. Buffet Menu
c. Luncheon Menu
d. Menu
5. what is the importance of welcoming and greeting the guest?
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
a. gives a sense of caring and makes people feel appreciated, as well as making
them feel that they have made a good choice in using a business in preference to
others.
b. upon entering of the guest, do not talk to the guest.
c. ignores the guest
d. none of these
6. A process of recording orders accurately, securing the record data and delivering
the same.
a. Repeating Order
b. Suggestive Selling
c. Observing guest
d. Taking order
7. The person who welcome or greets guests in the restaurant is called a_________.
a. receptionist
b. lady
c. waiter
d. manager
8. This is often used in small, informal restaurants. This system uses only two copies
of a docket.
a. Duplicate docket system
b. Triplicate docket system
c. Electronic billing machines
d. Computerized systems
9. A type of A la carte menu where it features items that are traditionally available
for breakfast, lunch, and dinner offered throughout the day.
a. California menu
b. Buffet Menu
c. Breakfast menu
d. Dinner menu
10. The following steps are industry acceptable standards for greeting and seating
guests, Except.
a. Promptly acknowledge the guests and welcome them with a greeting
b. Establish if the customer has a reservation.
c. Hats, coats, umbrellas or parcels and presents should be taken from the customer
d. Lap napkins if required; from the right-hand side.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Test II: COMPARE AND CONTRAST
Directions: Write the Difference between A La Carte and Table D’hôte (5 points)

A La Carte Menu Table D’hôte Menu

T
e
s
t

III: IDENTIFICATION/DISCUSSION
Direction: Identify and discuss the ways on how to provide and adjust cutlery,
service ware, glassware that appropriate for the menu choices. (5 points each)
1. ADJUSTING SERVICE WARE

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________.

2. ADJUSTING CUTLERY

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________.

3. ADJUSTING GLASSWARE

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________.

Candidate’s Date:
Signature:
Assessor’s Date:
signature:

ANSWERS KEY

Test I: MULTIPLE CHOICE

1. A 6. D
2. D 7. A
3. C 8. A
4. D 9. A
5. A 10. D

Test II: COMPARE AND CONTRAST

A La Carte Table D’hôte

Food is kept in a semi-prepared Food is kept in fully prepared from and can be
form and takes time to serve. served immediately
Food items are individually served The menu is collectively priced and the
and guests pay for what they order customer has to pay for the full menu
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 whether he consumes a certain dish or not.
There is a vast choice. The menu There is limited choice. The menu is
collaborates. comparatively small.
Silver is laid according to the Silver for the whole menu is laid in advance
dishes ordered as the menu is known in advance.

Test IV: IDENTIFICATION/DISCUSSION

1. ADJUSTING SERVICE WARE
Where the service style presents, for example, the vegetables to the
entire table, as opposed to planting vegetables onto individual guest plates in
the kitchen, there will be a need to use service platters. Where customers order
sauces or gravy there may be a need to provide sauce boats. Where the guest
has brought in their own cake or arranged for the venue to supply one, there
may be a need to use cake stand. Where a guest order snail there will be a
need to provide snails forks and tongs. Where order lobster there may be a
need to provide lobster picks and crackers. Where a soup is served to the entire
table, a soup tureen may be required.

2. ADJUSTING CUTLERY
Knife blades should be facing towards the plate and fork prongs facing
upwards. Lay dessert fork and spoon above the place setting with the fork
pointing to the right and the spoon above the fork pointing to the left. Place side
plates to the left of the setting. Remove the cutlery for courses that have not
been ordered. Exchange cutlery where necessary such as swapping the main
course knife for steak knife where steak has been ordered and swapping the
main course gear for fish gear where fish has been ordered.

3. ADJUSTING GLASSWARE
Removing all wine glasses where guest elect not to order any bottles of
wine.
Removing the white wine glass that was set and replacing it with a larger red
wine

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 glass if the guest orders red wine. Adding a red wine glass if only a white wine
glass was set and the table has ordered both red and white wine. Removing the
set glasses and replacing them with champagne flutes where a sparkling wine is
ordered.

PERFORMANCE TEST

SPECIFIC INSTRUCTION FOR THE CANDIDATE

Qualification FOOD AND BEVERAGE SERVICES NC II

Unit of Competency WELCOME GUESTS AND TAKE FOOD AND BEVERAGE

ORDERS

Time 5 hours

General Instruction: Given the necessary tools and materials, you are required to
WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS in accordance with
accepted institutional/industry standard.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Specific Instruction:
1. Acknowledge guest as soon as they arrive.
2. Greet guests with an appropriate welcome.
3. Check details of reservations based on established standard policy.
4. Escort and seat guests are according to table allocations.
5. utilize tables according to the number of party.
6. seat guests evenly among stations to control the traffic flow of guests n the dining
room.
7. Open cloth napkins for the guests when applicable.
8. Serve water when applicable, according to the standards of the food service facility.
9. Present guests with the menu according to established standard practice.
10. take orders completely in accordance with the establishment’s standard
procedure.
11 Note special request and requirements accurately.
12. Repeat orders back to the guests to confirm items.
13. Provide and adjust tableware and cutlery appropriate for the menu choices are in
accordance with establishment procedures.
14. Place and send orders to the kitchen promptly.
15. Check quality of food in accordance with establishment standards.
16. Check tableware for chips, marks, cleanliness, spills, and drips.
17. Carry out plates and/or trays safely.
18. Advise colleagues promptly regarding readiness of items for service.
19. Relay information about special requests, dietary or cultural requirements
accurately to kitchen where appropriate.
20. Observe work technology according to establishment standard policy and
procedures.

QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfactor
knowledge y response
Extension/Reflection Questions Yes No
1. Do you have to be familiarized with the menu of your  
restaurant?
2. why you have to check the quality of food in accordance  
with establishment standards before serving it to the guests?
3. Is it necessary for a waiter to recommend product to guests  
for suggestive selling?

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
4. Do you have to know the techniques on how you can  
welcome guest to make them feel comfortable and safe?
5. why are you going to follow the steps is taking food and  
beverage orders?
Safety Questions
5. Do you think is the importance of practicing the 5s in your  
workplace?
6. Is it important for you to follow the OSH?  

7. Is it necessary/important for a waiter to use a tray in

serving and removing service ware, glassware and cutlery  
to/from a table? Why or why not? Justify your answer.
8. Will it be the benefits for employees in attending safety  
emergency drill/training.
Contingency Questions
9. Will you handle a situation with your guest complaint about  
you serve a wrong order?
10. What will you do if you accidentally dropped the wine  
glass on the floor while adjusting the glassware?
11. What are you going to do if you accidentally dropped the  
soup to your guest while serving it?
Job Role/Environment Questions
13. Why is it important to maintain the peace and order in  
your workplace?

Trining activity matrix

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 FOOD AND BEVERAGE SERVICE NCII
WORKSHOP LAYOUT
17m

PROGRESS
CHART

3 1

PROGRESS CHART

2 WORK STATION
4 1 7 PRACTICAL
WORK AREA 10m
8

SR
WORK STATION 2

6 WORK STATION
5
XIT

CR WORK STATION
F&B 4
9 5 WORK STATION
3

Legend:
Learning Areas Facilities
1. Computer Room First Aid Kit
2. Distance Learning Area Biodegradable
3. Learning Resource Area Recyclable
4. Institutional Assessment Area Non-Biodegradable
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
5. Quality Control Hazardous Waste
Materials
6. Support Service Area CR Comfort Room
7. Practical Work Area Fire Extinguisher
8. Trainers Resource Area SR Storage Room
9. Contextual Learning Area

OPERATIONAL PROCEDURE
Equipment Type TWO-DOOR REFRIGERATOR (SHARP)
Equipment Code HTS Code 8418

Location WORK STATION 1

Operation Procedure:
1.Keep adequate ventilation space around the refrigerator.
2. Use the two front adjustable feet to place the refrigerator flatly and firmly on the
floor.
3. Connect the appliance via a correctly installed socket.
4.Set temperature control at coldest setting without any load. The temperature
control is located at the back of the unit.
5. Load your food after 4 hours. Please observe the following rules:
 Don’t touch the freezer compartment with damp hands.
 Don’t overload your freezer. Maximum allowable new load is 2 kg per layer for
best freezing performance. Additional food may be stored inside once the
initial load is already frozen.
 Don’t place heat food inside the freezer. Let the food cool out before storing it
inside.
6. Adjust temperature control setting as follows:
 Setting No. 1-3 minimal load
 Setting No. 4-6 half-full load
 Setting No. 7/coldest – Full load capacity. Provide spaces in-between food stuff
to let cold air circulate for best freezing performance.
7. Freezer should not be exposed to direct sunlight or heat source. Heat causes the
compressor to work harder.
8. Provide adequate air circulation. Allow at least 2 inches clearance between the
wall and the condenser, and a minimum 12 inches clearance above the freezer.
9. Your freezer operates 230 volts power supply. If your area is experiencing severe
voltage fluctuation below 198 or over 242 volts, it is advisable to use an Automatic
Voltage Regulator (AVR).
10. To avoid power overload, plug the service cord into a correctly installed outlet.
11. For safety reason, it is advisable to ground wire provided to a metal water pipe
line.
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
12. To compensate floor unevenness, adjust clockwise or counterclockwise the
leveler
located on the lower front corners of your freezer. It is recommended that the unit be
slightly titled backward to allow defrost water to flow inward during defrosting.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 HOUSEKEEPING SCHEDULE
Qualification FOOD AND BEVERAGE SERVICES NC II
FOOD & BEVERAGE
Area/Section PRACTICAL WORK AREA Station/Building WORKSHOP
In-Charge GRACIEL ANN B. BAONG
Schedule for the 2nd Semester, 2022

Monthl
Weekl

Remar
Responsible

Every

Every
other
Daily
ACTIVITIES

Day

Day
15th
Person

ks
y

y
1. Clean and check the
workshop area. Test the 
lights to check if there are Trainer/
busted bulb. Replace or trainees/utility
call maintenance staff for personnel
replacement.
2. Clean and check the Trainer and 
cutleries if it has stain. Trainees
3. Clean and check workshop Trainer and
floor walls, ceilings, Trainees 
windows and
surroundings.
4. Clean and maintain Trainer and 
practical area. Trainees
5.Clean and arrange learning Trainees 
materials.
6. Check, clean and arrange Trainees
instructional materials. 
7. Clean, check and Trainees 
maintain storage room.
8. Dust furniture and fixture Trainees 
9. Empty and clean trash bins Trainees
and dispose garbage 
properly.
10. Clean and check Rest Trainees 
room/wash room.
11.Clean and check the bar Trainer and 
counter Trainees
12. Wash and check the table Trainer and
skirting to make sure its Trainees 
conditions.
13. Check, Arrange and wash Trainer and
the table napkins Trainees 

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 FOOD AND BEVERAGE SERVICE
WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Inspect the workshop/service area regularly and ensure room temperature 
is alright
Clean and shine the service area, and the food and beverage display area 
Maintain the sink clean and shiny and the dispensing area dry and clean 

Clean and maintain the display area and cabinets (storage area) ready for 
use
Keep beverages and spirit bottles clean and free from dust 
Keep the service utensils clean and shiny 
Wipe and clean whiteboards and arrange service tables and chairs 

Arrange instructional modules, materials and other learning references 

Sweep floors; if wet, wipe dry (include the surroundings) 
Dispose segregated waste; clean garbage cans and put with cover 
Before leaving, turn off light switch, unplug electrical devices/connections 

WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts 

Clean bulbs/lamps/ceilings/walls 
Clean/Wash of windows/glasses/mirrors 
Clean and check service tools, equipment, supply and materials 

Sanitize garbage receptacles 

Clean and check service tools and equipment, supplies and materials if 
available and functional
Clean and arrange/organize the service storage area 
Check on water system, ensure proper drainage and clean and sufficient 
water supply
MONTHLY TASK YES NO
Conduct inventory 
Inspect electrical system; clean cables, wires, bulbs, lamps, ceilings/walls 
Inspect and clean air-conditioning equipment filter; clean body 

Inspect service tools and equipment if still functional and submit report if 
device is defective and ask technical assistance

Template #4
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 FOOD & BEVERAGES SERVICES EQUIPMENT MAINTENANCE
SCHEDULE*
8 HOURS 50 HOURS 100 HOURS
 Clean,  Disinfect  Check each part
wipe/dry the the food/ of the
shelves of service food/service
the trolley with trolley and if
food/service cleaning there is a part
trolley solution that needs
surface  Dry all repair and
50 areas in report it
 Check if immediately to
and around
properly the concerned
assembled the food personnel.
and trolley
functional
 Return and
store
food/servic
e trolley in
appropriate
location

Note:
Activity is
also done
before and
after use of
equipment

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE TWO-DOOR REFRIGERATOR (SHARP)

EQUIPMENT CODE HTS Code 8418

LOCATION Practical Work Area/Station 1

Schedule for the Month of October
ACTIVITIES MANPOW Daily Every Weekl Every Month Remark
ER Other y 15th ly s
Day Day
1. Check Trainees Activity
electrical is done
Trainer
connections, before
cables an Technicia  and
outlets n after
Clean using
and kept the
dry equipme
Parts are nt
well-
secured/
attached
Properly
labeled
2. Adjust Trainees Activity
temperature is done
Trainer
control setting before
as follows: Technicia  and
Setting n after
No. 1-3 using
minimal the
load equipme
Setting nt
No. 4-6
half-full
load
Setting
No.
7/coldes
t – Full
load
capacity.
Provide
spaces
in-
between
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 food
stuff to
let cold
air
circulate
for best
freezing
perform
ance.
3.Load your food Trainees Activity
after 4 hours. is done
Trainer 
Please observe before
the following Technicia and
rules: n after
Don’t using
touch the
the equipme
freezer nt
compart
ment
with
damp
hands.
Don’t
overload
your
freezer.
Maximu
m
allowabl
e new
load is 2
kg per
layer for
best
freezing
perform
ance.
Addition
al food
may be
stored
inside
once the
initial
load is
already
frozen.
Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Don’t
place
heat
food
inside
the
freezer.
Let the
food
cool out
before
storing it
inside.
4. Run the Trainees Activity
equipment for 5 is done
Trainer
minutes and before
observe for Technicia  and
unusual noise or n after
abnormal using
operation; If the
repair is equipme
necessary, send nt
to technician
5. Check the Trainees Activity
operation of Trainer is done
compressor before
Technicia  and
n after
using
the
equipme
nt.
6. Ensure that Trainees Activity
lights inside the is done
Trainer 
unit are kept off before
the when the Technicia and
door is closed. n after
using
the
equipme
nt
7. Check the Trainees
hinges and Trainer 
latches for
tightness Technicia
n

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Special Instruction: Rogelio Odivilas
Trainer: Graciel Ann B. Baong

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 FOOD AND BEVERAGE SERVICE
WORKSHOP INSPECTION CHECKLIST
Qualificatio
FOOD AND BEVERAGE SERVICES NC II
n
Area/
Practical Work Area In-Charge GRACIEL ANN B. BAONG
Section
 1. Is the room temperature inside the workshop alright?

 Is the room temperature inside the workshop alright?

 2. Are the tables, waiters’ table/station and chairs clean?

 3. Are labels corresponding to the item displayed?

 4. Is floor shiny and dry?

 5. Are the display area and cabinets (storage area) clean and
ready for use?
 6. Are there no outdated files posted?

 7. Are glass wares, China wares and other service utensils

clean and shiny?
 8. Are the whiteboard, tables and chairs clean and arranged
properly?
 9. Are the instructional modules, materials and other learning
references available and arranged properly?
 10. Are the floors inside the service area clean and dry? Is
the surrounding area clean?
 11. Are trashcans/baskets clean and with placed with
cover? Are wastes properly disposed and segregated?
 12. Is the workshop comfortable and well-ventilated?

 13. After session, were the light switches turned off?

Electrical/electronic facilities and connections unplugged?
Remarks: Everything inspected in workshop area are clean, properly arranged
and in good condition.

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
Inspected by: Rogelio Odivilas Date: October 27, 2022

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : TWO-DOOR REFRIGERATOR (SHARP)

Property Code/Number: HTS Code 8418

Location: Practical Work Area/Station 1

YES NO INSPECTION ITEMS

1. Are electrical connections, cables and outlet clean

and dry?

2. Part is well-secured/attached, no cracks and properly

labelled?
3. Is freezing control (freezer room temperature
control) functional?
4. Is compressor operational?

5. Are fan blades clean and Functional?

6. Are lights inside the unit kept off when the door is closed?

7. Is the area around the freezer is free of cluster and debris?

8. Are hinges and latches are not loose?

Remarks:
The unit is subject for repair/consultation.

Inspected by: Date:

Rogelio Odivilas October 27, 2022

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #8
HOUSEKEEPING INSPECTION CHECKLIST
Qualificatio
n FOOD AND BEVERAGE SERVICES NC II
Area /
Section Practical Work Area
In-Charge GRACIEL ANN B. BAONG
YES NO INSPECTION ITEMS
1. Is the workshop area checked/inspected at a
 regular basis?
2. Is the service area, tables, chairs, waiters’
 station and whole surroundings clean?
3. Are labels corresponding to the item
 displayed?
4. Are the tools, equipment and service utensils
 clean and shiny?
5. Are the tables and chairs clean and arranged
 properly?
6. Is equipment such as food/service trolley,
wine opener etc.., clean, functional and
 ready for use?
7. Are the soiled astray and trash cans/baskets
clean and wastes materials were disposed
 properly?
8. Are the instructional materials/references
 clean and well-arranged?
9. Are the posters/visual aids clean,
accomplishment and progress charts
 updated?
10. Is the workshop comfortable and well-
 ventilated?
11. Are the walls, windows and doors
clean, neat, without obstruction or
 unnecessary odor?
12. Is the rest room well-cleaned, dry and
sanitized? Are the urinals, bowls, washbasin,
walls and partitions free from stains, dirt and
 unnecessary objects?
Remarks: Practical work was checked/inspected at a regular basis, and
everything was organized, clean and in proper places.

Inspected by: Rogelio Odivilas Date: October 27, 2022

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #9

WASTE SEGREGATION LIST

Qualification Food & Beverage Services NC II
Area/Section Practical Work Area
In-charge Graciel Ann B. Baong
GENERAL / WASTE SEGREGATION METHOD
ACUMULATED
WASTES Recycle Compose Dispose
Mineral water bottles

Cigarette Butts 
Plastic Wrappers 
Used tissue papers 
Scratch/Crumpled 
Papers
Used plastic 
straws/spoon/fork
Spoiled foods/garnishes 
Broken bottles 
Broken glasses 

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #10

WORK REQUEST
Unit No.: Description:
HTS Code 8418 TWO-DOOR REFRIGERATOR (SHARP)

Observations: Date Requested: October

27, 2022
Freezing control is not functioning
Reported by:
Graciel Ann B. Baong

Reported to:
Rogelio Odivilas

Activity: Date Completed:

Repair of defective part October 28, 2022

Signature:

GRACIEL ANN B. BAONG

Spare Parts Used: NONE

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #11
BREAKDOWN / REPAIR REPORT
Property ID Number Fbs-01
Property Name TWO-DOOR REFRIGERATOR (SHARP)
Location Food & Beverages Services NC II Workshop/Station 1
Findings: Recommendation:
Freezing control is Subject for repair
not functioning
Inspected by: Reported to:

GRACIEL ANN B. BAONG ROGELIO ODIVILAS

Date: Date:
October 27, 2022 October 27, 2022

Subsequent Action Recommendation:

Taken: Repair of the defective part (Freezing Control)
Inspection of the
equipment
By: Reported to:
Technician ROGELIO ODIVILAS
Date: Date:
October 27, 2022 October 27, 2022

Template #12
SALVAGE REPORT

AREA / SECTION Practical Work Area/FBS Workshop-Station 1

IN-CHARGE GRACIEL ANN B. BAONG
FACILITY TYPE PART ID Recommendation:

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Replacement of new unit
REFRIGERATOR HTS Code 8418

Template #13

TAG-OUT INDEX CARD

DESCRIPTION
LOG DATE TYPE (System
SERIAL ISSUED (Danger/Caution) Components, Test
Reference, etc)

2022-209 October 2022 Caution/Malfunction REFRIGERATOR

Template #14

EQUIPMENT RECORD W/ CODE AND DRAWING

No Locatio Equipmen Qt Drawin

Title Description PO no.
. n t# y g Ref.
Freezin Refrigerator
202209 01 1001
1 WS1 F1 1 g (HTS Code 1 A
Control 8418)

Control Water dispenser 01 1002

2 WS1 WD1 1 09-2010
panel (DIK19KLM) B

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #15

INSPECTION REPORT

Property ID Number FBS-01

Property Name TWO-DOOR REFRIGERATOR (SHARP)

Practical Work Area/Station 1
Location

Findings: Recommendations:
Freezing control is not Immediate repair of the freezing
functioning control

Inspected by: Reported to:

GRACIEL ANN B. BITON ROGELIO ODIVILAS

Date: October 27, 2022 Date: October 27, 2022

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 INSPECTION REPORT
Area / Section: FBSWORKSHOP/Station 1
In-Charge: ROGELIO ODIVILAS

FACILITY TYPE INCIDENT ACTION TAKEN PROGRESS / REMARKS

Water Dispenser Defective panel Sent to Electronic Replacement of unit

control Servicing/Repair
Shop for
replacement

Reported by: Date:

GRACIEL ANN B. BAONG October 27,2022

Template #16

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #17

PURCHASE REQUEST
Department: BS Hospitality Management

Section: Food and Beverage Services

PR No.: 015
Date: October 28, 2022
SAI No.: 0920
Date: October 28, 2022
ALOBS No.: 0921
Date: October 28, 2022
Uni Qty Estimated Estimated
No. Item Description
t . Unit Cost Cost
1 pc Water dispenser 1 5,000.00 5,000.00
1 pc Refrigerator 1 17, 000.00 17, 000.00

Purpose:
For Competency-based Training in KPA/MFO
FBS NC II PPA
Requested by: Approved by:

Signature
Printed Name GRACIEL ANN B. BAONG ROGELIO ODIVILAS
Designatio
n Trainer OWNER

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #18
Danger/Caution Tag-out Index Record and Audits

Log Date Type DESCRIPTION Date

Serial Issued Completed
(Danger and (System
Caution) Components, Test
Reference, etc.))

October 27,
2022- October 2022
Caution/malfunction REFRIGERATOR
209 26, 2022

October 27,
2022- October 2022
Danger/out of order Water dispenser
210 26, 2022

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Template #19
WASTE MANAGEMENT PLAN
ACTIVITIES OBJECTIVES TIME PERSON BUDGET REMARK
FRAME CONCERNE S
D

1. Organize To Address October BSHRM P1,000.00 Managem

waste Problem in 27, 2022 Department ent
disposal Waste Concern
committee Disposal

2. Procure To Implement October Administrati P5,000.00

Segregatio the Program 27, 2022 on
n Trash
Cans for
Waste

BSHRM
Department
3. Labeling of For proper October / P2,000.00
Trash Cans segregation 27, 2022 Trainees

 Biodegrada
ble

 Non-
biodegrada
ble

 Recyclable

4. Collect For proper DAILY Trainer P10,000.00

Segregate disposal

5. Inspection Security MONTHLY Trainer P 1,000.00

Reasons

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 6. Disposal of Strategized Daily Focal P2,000.00
Waste Person
Through:

 Garbage
Collection

 Compost
area

7. Regular Implementati Daily Trainer

Monitoring on

Trainer Regular
monthly
8. Preparation Documentati Monthly P500.00 submissio
and on n to the
Summation Head of
of Report the Office

Prepared by: Approved

GRACIEL ANN. B. BAONG ROGELIO ODIVILAS

Date Developed: Document No. TIS-09

OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01
 Date Developed: Document No. TIS-09
OCTOBER 2022 Issued by:
Date Revised:
FOOD AND DECEMBER
TAYTAY
BEVERAGE 2022
INTEGRATED
SERVICES Developed by:
GRACIEL ANN SCHOOL
B. BAONG
Revision # 01