Senior Night High School

Republic of the Philippines

Department of Education
Region VII - Central Visayas
DIVISION OF LAPU-LAPU CITY
JOHN M. HYLAND INSTITUTE OF LEARNING, INC.
School Year 2023-2024

LEARNING ACTIVITY SHEET (LAS) in

FOOD & BEVERAGES

Grade Level: Grade 12

Subject: FOOD & BEVERAGES
Quarter: First Quarter

LAS NO.1 (WEEK 1)

Food & Beverages:

Prepare the Dining Room/ Restaurant

Area for Service
 What I Know
Directions: Read the following statement, choose the letter of the
correct answer and write it in a separate
1. 1. How will you properly address the customer if his/her preferred schedule were
already fully booked?
a. Hang out the phone and do not talk the customer
b. Act as if we talking to someone
c. Honestly address the customer that their preferred schedule in fully booked.
d. None of the above

2. In taking online reservation, how many rings before you answer the phone?
a. 5 ring c. 4 ring
b. 7 ring d. 3 ring

3. Which of the following is true when you taking a reservation?

a. Greet the customer according to your mood.
b. Shout at the customer over the phone
c. Do not record the information’s data of the customer
d. Confirm details of the reservations with the customer

4. Which of the following supplies should not be included in a Service station mise
en place?
a. Service plate c. toothpicks
b. Ice tongs d. ladles

5. If you will be assigned to take down reservations, where should reservations be

recorded?
a. Balance Sheet c. Booking sheet
b. Record book d. Sales record

6. It plays an important role in influencing the mood and perception of the patrons.
a. Ambient sound c. ambient décor
b. Ambient furniture d. ambient mirrors

7. When does a good dining experience of guest begin?

a. As the guests receives the menu.
b. As the guests is welcomed.
c. As the guests seated.
d. As the guests begins eating.

8. How can you show your guest to sincerely welcome them?

a. Eye to eye contact c. Led the guests to the table.
b. Give the order. d. Shake hand
9. Which of the following is the correct way of presenting the menu to the guest?
a. Present the menu to the guest’ left side.
b. Present the menu to the guest’s right side.
c. Present the menu in front of the guests.
d. Present the menu at the back of the guests.

10. A traditional manual system that is often used in medium and large size hotels
and restaurants.
a. Computerized system c. Electronic billing machine
b. Duplicate docket system d. Triplicate docket system

Lesson 1
Prepare the Dining Room/ Restaurant Area for
Service

What Is It
FOOD SERVICE OPERATION
Food and beverages service operation involve a multitude of activities which
engage the staff right from purchasing raw material, preparing food and beverages,
keeping the inventory of material, maintaining service quality continuously,
managing various catered events, and most importantly, analyzing the business.

TYPES OF FOOD SERVICE OPERATION

1. Conventional Service Operation

The conventional food service system is the

type most establishments have traditionally
used. Foods are purchased for an individual
operation in various stages of preparation,
but all production is completed, and foods
are served on the same premises. Following
production foods are held hot or chilled, as
appropriate for the menu item, and served
as soon as possible as. The system is
usually used in cafeteria, school canteen,
fast food, restaurant, and some hospital.
Conventional Characteristics:
• Food is purchased, transformed into final product for service and held at serving
temperature until served.
• Menu item prepared as close to service time as possible.
• Traditionally has been the most widely used system.

2. Centralized (Commissary) Food service Operation

In commissary food service system, the
foods purchased have received little or
no processing, as indicated in the
continuing. These foods are generally
purchased in large quantities and held
after delivery at the facility under
appropriate environmental conditions
in frozen refrigerated or dry storage.
Most menu items in commissary
systems are processed completely in
the central facility. Because of the large
quantities produced, the equipment for
preprocessing and production is often different from the equipment used in
conventional systems.

Characteristics of Commissary also know Centralized:

• It is described as a large central production kitchen with centralized food
purchasing and delivery of prepared foods to service units locate in separate areas
for final preparation and service.
• Prepared using large, advanced equipment.
• Airline, caterers, large city, school, restaurants etc.

3. Ready- Prepared Food Service Operation.

Ready prepared Foodservice systems have been developed in response to
increased, labor costs and a critical shortage of skilled food production personnel.
In ready prepared systems, menu items are produced and held frozen or chilled for
service. A key difference between ready prepared and conventional systems is that
menu item is not produced for immediate service in ready systems.
• Menu things are created and command for
service.
• Packed in bulk in individual parts or
combination containers.
• Its distinct feature is that the separation
between time of preparation and repair.
• Food is ready in website, but place of
preparation isn't place of service
 RESERVATION PROCESS
Reservation - An agreement of two parties that something such as a room, table, or
seat will be held for use later. A guaranteed seat brings in more guest and increase
revenue.
Reservation Process- A complete process of booking that is conducted by two
parties

6 Stages of Reservation Process in Hotel/Restaurant

• Identification of sources of business
• Communication with the hotel/Restaurant
• Formulation of the reservation request
• Reservation acceptance
• Confirmation notification
• Modification and Pre- arrival Activities

TYPES OF RESTAURANT RESERVATION

Manual reservation- depends the person appointed the restaurant with the hostess
or host sometimes to answer the phone, record the main points and generally
provide the MasterCard detail as a guarantee recently, likely, 'manually' suggests
that enter it into a laptop however it's one on the positioning.

Online reservation- system makes use of the internet through a website where all
the important information needed for a reservation. Other information about the
restaurant, like a direction to the place, parking, active promotions, and discounts
are also available online provide by the host or hostess for these details.

TABLE RESERVATION - Is to organize the advance booking or reserved a table

for a presently event of any occasions, like birthday, wedding, sacrament, and
business meeting. An arrangement made in advance to have a table available at a
restaurant.

TABLE RESERVATION PROCESS

Things to be considered in Taking Table Reservation

1. Name of the restaurant
2. Date of filling the form
3. Form file number
4. Name of person filling the form
5. Date for which the reservation is required
6. The occasion
7. Number of seats required to be served
8. Any special demand in the menu system (yes/no) if yes please mention the details
9. The price per seat reservation
10. The total cost of the seat reservation
11. The taxes (if any)
12. The total amount to be paid
13. Name of the attendant
 RESERVATION FORMS
Name of Customer:
Date of Reservation: Occasion:
No. of seat required to be
served
Any special demand in the menu system (yes/no):
If yes, please mention the further details:

Price per seat reservation

Total cost of seat reservation:
Taxes:
Total Amount
Name of Attendant:

TELEPHONE ETIQUETTES AND MANNER

Proper phone etiquette is
important to your company because
it’s usually the first contact point for
a customer and represents how your
business will treat them in other
corner sections. Make sure to leave
a great, lasting impression on every
customer. The way you use manners
to represent yourself and your
business to customer via telephone
communication. This includes the
way you greet customer, your body language, tone of voice, word choice,
listening skills and how you close a call.

Tips to a Good Telephone Etiquettes

• Answer the call within the first two or three rings
• Identify yourself and your business at the beginning of all calls
• Let positivity resonate in your voice
• Watch your body language
• Minimize Interruptions
• Actively listen and take notes
• Be Honest
• Ask the caller before placing them on hold
• Minimize emotional reaction
• Make sure the callers needs are met before closing the call