G-

9/12
TLE/TVL
Quarter 2: Module 1
FOOD and BEVERAGE
SERVICES

Department of Education • Republic of the Philippines

1
TLE/TVL – Grades 9-12
Week 1: Lesson 1 – WELCOME GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS/ WELCOMING AND GREETING THE GUEST/ SEAT THE GUEST
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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Every effort has been exerted to locate and seek permission to use these materials
from their respective copyright owners. The publisher and authors do not represent
nor claim ownership over them.
Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antoni

Development Team of the Module

Writer: Benedict Leon Gabriel Grengia
Cheerie Jean B. Nuñez
Melany I. Acayen
Emee DC. Barbara
Marieta Shiela C. Temporal
Joyce Chavez Macalalad
Editor: Rachel Vivien P. Griego
Validator: Melinda C. Chavez
Illustrator/Layout Artist: Monalisa C. Barra
Management Team:
Gilbert T. Sadsad, Regional Director
Ronelo Al K. Firmo, OIC, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division Coordinator in Charge of TLE/TVL (H.E)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
region5@deped.gov.ph

Department of Education • Republic of the Philippines

2
 G-9/12

TLE/TVL
Week 1: Lesson 1
WELCOMING AND GREETING
THE GUESTS/ SEAT THE GUEST

Department of Education • Republic of the Philippines

3
INTRODUCTION
This Module concentrates with acknowledging and greeting guests as
soon as they arrive at the restaurant. Escort and seat guests according to table
allocations to control the traffic flow of guest in the dining room.

Objectives

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

1. Acknowledge guests as soon as they arrive at the restaurant.

2. Greet guests with an appropriate welcome
3. Check details of reservation based on established standard policy.
4. Escort and seat guests 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 guest in the
dining room
7. Open cloth napkins for the guest when applicable
8. Serve water according to the standards of the food service facility.

Vocabulary List

A la carte an entrée accompanied by standard components.

A style of eating which takes place in high end restaurants,

Fine dining
often in a formal setting

Menu A list of food items served in the restaurant.

Receptionist The first person who greets and welcomes the guest in a
restaurant

Advance arrangement to secure accommodations in a

Reservation restaurant or hotel.

Table d’hote A complete meal at a set price

or fix price
A guest who walks into a place, e.g. a restaurant, without
Walk in guest
any prior seat reservations.

4
 Pre-Test

Direction: Read and analyze each statement carefully. Choose the letter that is best fitted in
each statement. Write your answer/s in your notebook.

1. You are the assigned receptionist in the restaurant. A male customer is coming as
the first customer on that day. What will you do first?
a. approach the customer and lead the way to his table
b. opens the door and greet him with a pleasant smile
c. welcomes him with a smile and call a waiter
d. waves your hand and point where to go
2. A young lady entered the restaurant. However, all tables are already occupied. As
a receptionist, what will you say to the lady?
a. “I am sorry, Miss. All seats are occupied at the moment. Would you
mind waiting at the lounge?
b. “I am sorry, Ma’am. All seats are full at this time. Would you want to
have a drink while waiting?
c. “I am sorry, Ma’am. All seats are occupied at the moment. Would you
mind waiting at the lounge for about five minutes?
d. “I am sorry, Miss. All seats are occupied at the moment. Would you
want to wait or not?
3. Which of the following should be done prior the arrival of a customer who has
made a reservation?
a. Place the food on the table c. prepare the food
b. Prepare the table d. cook the food
4.Which of the following is appropriate to say if the customer has no reservation?

a. may I know how many we are expecting, sir, Ma’am

b. table for how many persons, sir/Ma’am
c. how many are you sir/Ma’am
d. table for two or three?
5. What will you say to the customers or guests if you think or feel that they are now
ready to order?
a.may I take your order now sir? c) are you ready to order sir?
b.do you want to order now sir? d) what is your order sir?

What’s New? Discover

View Online Video: Learn by Viewing on “Welcoming,

Greeting and Seating the Guests”
https://www.youtube.com/watch?68t6TQUh2bQ Then do
Self-Check 1.1 to know your level of understanding.

5
 Read Lesson Information closely and find out how much
you can remember. Then do Self-Check 1.1, Enrichment
Activity1.2, Remember Activity 1.3 and Task Sheet 1.4 to
know how much you have learned.

Lesson Information 1.1

Welcoming and Greeting the Guest

Have you ever experienced dining in a restaurant? What have you observed when you entered
a restaurant?

The arrival of the guests into the dining room or restaurant is equally important as the meal
itself. Therefore, it is very important that you properly welcome and greet guests accordingly
as this may affect their dining experience. The guests might not dine at the restaurant again if
you do not treat them properly.

The person who welcomes or greets guests in the restaurant is called a receptionist. They
also known as a host or hostess. A receptionist should be well groomed and be present at the
entrance of the dining room or restaurant. He or she must greet the guests with enthusiasm
and be respectful at all times because he or she is the first contact of the guests. Whatever
impression he or she gives will definitely set the mood for the dining experience. A sincere
greeting will put the costumers at ease and start the service on a positive attitude. Welcoming
or greeting the guests can also be done by a head waiter.

Points to remember in Welcoming Guest

1. When guest arrive, open the door (if there is one). Walk towards the guests, make
pleasant eye contact and welcome them with a pleasant greeting. Address them with
the appropriate greeting for the time of the day. As follows
00:00 - 11:59 ̎ ood morning”
G
12:00 - 06:59 G̎ ood afternoon̎”
07:00 - 12: 59 G ̎ ood evening”
2. Use the guest's name when you know. Try to call the guest by name; e.g., Good
morning Mr./Ms.________, how are you? ’̎ or W ̎ elcome to (name of restaurant),
Mr./Ms. (name of guest).
3. Be aware of the guest as they come into the dining room or restaurant. If you are
Still busy with another guest, acknowledge the new guest by making eye contact
And saying, I will be right back with you ̎ or a simple hand gesture or smile will do. It is
very important that guest is acknowledged right away to avoid embarrassment on the
side of the customer. Also, by recognizing them immediately, you have made them
feel important.
4. Extend assistance to the guest as much as possible. Ask if they need assistance
(e.g. folding umbrellas, removing the, among others) helping guest creates a
welcoming atmosphere.

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 5. Check for any reservation. Politely ask if they have a reservation. If they do. Ask the
guest name guide them to the reserved table. Make sure their table is prepared in
advance. If the guest has no reservation, ask how many are dining and ask their
preferred section in the dining room/restaurant (e.g. Smoking or non-smoking Near
the window, corner table, among others) and also ask them to wait while you check
on the tables' availability.
In case there is no available table, politely inform the guest and ask them if they can
wait for a while for a while at the lounge. Be honest about the length of the waiting
time or period to avoid bad impression from the guests. Explain to the guest that there
will be a table ready in a few minutes or that the tables are currently being cleared
and set. If you anticipate a long waiting time or period, you many offer complimentary
drink and lead them to a place where they can wait comfortably.
Once a table is available accompany them immediately to the table. Lead the guests
towards the table. Do not walk too fast when leading the guests to their table. Say to
the guest: T̎ his way, Madam/Sir̎ with palms open. Walk a little a little ahead when
escorting them to their table, until they are seated.
6. Pull the chair out for the guest (ladies first). Then, endorse the guests to the captain
waiter.
7. The hostess/reception leaves the table once the captain waiter or the waiter the
guests' table to offer the before Dinner drinks.

Basic Phraseologies for Welcoming and Greeting Guests

As a beginner, before you can welcome and greet the guests correctly, here are the basic
phraseologies that you can follow.

• Good morning/afternoon/evening, Sir /Ma’am or Mr._________or Ms._______.

Welcome to_________ (name of the restaurant).
• If they have made reservation, be sure that the table is prepared in advance and say,
we have prepared a nice table for your party Ms.__________̎This way please .̎ If none,
say How many are we expecting in the party, sir/madam? This way please.
• Guests are led to their table with palms open. This way please
• Before the guest are seated ask will this table be alright for you?
• If the guest is a patron or a regular customer, welcome him back. You might say
Welcome back Mr./Ms.________We are glad to see you again, Ma’am/Sir.
• If the outlet is full and there is no available table. I am sorry Ma’am /Sir but all the tables
are occupied at the moment. Do you mind waiting at the lounge for about_____and I
will call you the moment we have a table available for you?
• If the waiter or Food and Beverage Service Attendance (FBSA is not yet available to
attend to the guest, the receptionist shall tell the guest: The waiter / Food and Beverage
Service Attendant (FBSA) will be with you in a short while.
• In a banquet, when is an excess in the expected number of guests and all seats are
occupied, say I’m sorry Ma’am /Sir, we have an unexpected excess in the number of
the guest and all seats are already Occupied. However, our staff is already preparing
additional tables and chairs. May we request you to wait at the lounge for a while and
I will call you when your tables are ready.

You may search online references to further enrich your knowledge and understand on
how to Properly welcome and greet guest as they visit your restaurant.

7
 Lesson Information 1.2

Escorting and Seating the Guest

After you have recognized the arrival of the guest and have welcomed and greeted
them properly, you have to escort them to their table.

Tips on seating guests

• Escort and seat guest according to table allocations.

• Utilize tables according to the number of party.

• Seat guest evenly among stations to control the traffic flow of guest in the dining
room

• Open cloth napkins for the guest when applicable

• Serve water according to the standard of the food service facility

The manner on how customers are seated should contribute in making favorable
impressions. Courtesy and care should always be present. Different seating
arrangements should be made for different types of guest consideration should be
given to the following:

(a) customer who prefer smoking or non-smoking area

(b)customer with small children
(c) customer with special physical needs, and
(d) customer with communication difficulties

From the reception area, lead the guest to their table. As a receptionist, show the way
with open hands and at the same time say “This way please Mr./Miss (name of guest)
as you escort them, you may walk side with guests, or short distance in front of them,
at a comfortable place.

Be considerate of elderly or handicapped guest when leading the way as the pacing
must not be too quick.

If the guest did not make any reservation, the receptionist should ask how many they
are in the party. If there is still a vacant table to accommodate them, you have to lead
them to the table D’hôtel

As a receptionist or Maître D’hôtel, you have to consider the following when assigning
tables or seats to customers.

• First, accommodate the guest’s preferences (e.g. smoking or non-smoking, bar,

booth, garden, among others) whenever possible. If not possible, apologize and
offer what is available.

8
• Consider the expectation number of the guests in the party and assign them
where they have enough space to sit on.

• For groups with kids, position them in the corner or wall side. Offer cushions or
booster seats. For couples, assist them to the seats with the best view.

• Special care must be given to persons with mobility difficulties. A guest that has
trouble walking e. g senior citizens or one who has a limp should be given a
seat as close to the hostess station as possible. offer assistance without
seeming overbearing and avoid drawing unnecessary attention to them.

• Ladies must always be seated first against the wall if any. Pull out the chairs for
them if they let you. This is a nice school gesture that is often forgotten. Push
the chairs gently after they are seated.

• For groups where there is a host or hostess, or where there are assigned seats
for the guest, it is customary to seat the host/hostess last.

• As soon as all the guests have been seated the receptionist must now introduce
the captain waiter/waiter the receptionist should inform the captain waiter/waiter
about the guest’s special request (if there is any) or important information such
as guest’s allergies. She then wishes the guest a pleasant meal and leave
accordingly.

• The captain waiter/waiter should make good eye contact and stand erect as he,
she welcomes the guests to the restaurant, depending on the establishments
policies. He/She Should introduce himself by name, Hi I am (name), and I will
be your Food and Beverage Service Attendant. Please let me know if there is
anything I can do to make your dining experience more enjoyable Reading the
guest comfort level and perhaps the occasion helps personalize and adjust
service to specific needs of the party.

• When all the guest is seated, the food and beverage service attendant
(FBSA)/waiter unfolds the napkins and gently places them on each of the guest
laps. Minimum handling of the napkins must be ensured. He/she be very careful
not to touch.

• Any body part of the guest while laying the napkins. He/she should check the
body language of the ladies if they are uncomfortable, he/she must refrain from
laying the napkins on other laps. He/she can put them on the hand rest of the
chair. Some guest may prefer to unfold their napkins themselves.

• While waiting to take the orders water bread rolls may be offered to the guest.

9
In additional to the give information, the following are some tips seating the guest.

• Avoid the use of a four-seat table for one or two people unless there are no other
Tables available and obviously no smaller table will be available soon.

• Loud noisy parties may be placed in private rooms or toward the back of the dinning
Room to avoid disturbing others guest.

• Elderly or handicapped persons may wish to be near the entrance of the room to
avoid a long walk.

•Young couples prefer quiet corners with good view.

• Place well-dressed parties at the center of the dining area for they can be an
asset to the restaurant.

• Should the guest request for a specific location, try to accommodate him/her.

• In seating the guest. Assist first the ladies then gentlemen, and the host/hostess
last. in case there the children in the group they should be assisted first.

• Help the guest by pulling back the chair when they are about to sit.

What is it?
Self-Check

Activity 1.1 ENUMERATION

Direction: Provide what is asked by the following questions or

statements. Write your answer in your activity notebook.

1. Why is it important to welcome and greet guests?

2. Is it important to know the name(s) of your guests? Why or why not?
3. How would you handle guests who come in without any reservation to wait for
a table?
4. Give three factors to consider when seating the guests. Explain each.
5. What courtesies are usually offered to lady guests when seating them?

10
 Whats more?
Enrichment

Activity 1.2 TRUE OR FALSE

A. True or False: Read the statement below. Write T if the statement is correct and
write F if the statement is incorrect. Write your answer in a paper.

1. For one or two customers, it is advised to lead them a four-seater table.

2. If the guest has a reservation, the receptionist should ask how many they
are in the party.
3. When leading a guest to the table, walk behind.
4. Pull the chair of the guest when leading him or her to the chair.
5. It is appropriate not to escort the guest to their assigned table.

What I have learned?

Remember

Activity 1.3 Role Playing

Direction: By the help of your parents or siblings perform the following taskby role playing the
scenarios:
Perform the proper procedure of welcoming and greeting the guest. Note: ensure to
document your output for each style of table skirting. Paste your output in your activity
notebook.:

The Restaurant Host/Hostess

Role play the following scenarios in a restaurant. Perform the role of a

Restaurant Hostesses/Host as you welcome and greet guests in the following
situations.

Situation 1

Mr. and Mrs. Santé will celebrate their wedding anniversary. They decided
to have a simple dinner party with their family and close friends at Angels
Restaurant. They made reservations via telephone two days before the party.

11
Situation 2

A group of five young professional decided to dine in at JMF Restaurant.

They made no reservations. Unfortunately, there was no available table when they
arrived at the restaurant.

Performance of the learners will be rated using the rubric

Assessment/Rubrics

Criteria Excellent Very Satisfactory Needs Total

(5pts) Satisfactory (2pts) Improvement

(3pts) (1pt)

Guest are
acknowledged
as soon as
they arrive.

Guests are
greeted with
an appropriate
welcome.

Details of
reservations
are checked
based on
established
standard
policy.

12
 What I can do?
Performance Task

Activity 1.4
Direction: By the help of your parents or siblings perform the following taskby role playing
the scenarios:
Perform the proper procedure of seating the guest. Note: ensure to document your output for
each style of table skirting. Paste your output in your activity notebook.:

The Receptionist

Situation 1:

You are a restaurant receptionist. You will escort a family of six – a

grandmother, two parents, and two children ages 8 and 6 – to their table Performs
your task in escorting the family to their seats until you introduce the captain
waiter/waiter to the guest

Performance of the learners will be rated using this rubric

13
 Assessment/Rubrics

Criteria Excellent Very Satisfactory Needs Total

(5pts) Satisfactory (2pts) Improvement

(3pts) (1pt)

Guests are

Escorted and seated

according to table
allocations.

Tables are utilized

according to the
number of party

Guests are seated

evenly among
stations to control
the traffic flow of
guests in the dining
room

Cloth napkins are

opened for the guest
when applicable.

Water is served
when applicable,
according to the
standards of the food
service facility.

14
 Post-Test

Direction: Read and analyze each statement carefully. Choose the letter that is best fitted in
each statement. Write your answer/s in your notebook.

1. You are the assigned receptionist in the restaurant. A male customer is coming as
the first customer on that day. What will you do first?
a. approach the customer and lead the way to his table
b. open the door and greet him with a pleasant smile
c. welcome him with a smile and call a waiter
d. wave your hand and point where to go

2. A young lady entered the restaurant. However, all tables are already occupied. As
a receptionist, what will you say to the lady?
a.“I am sorry, Miss. All seats are occupied at the moment. Would you
mind waiting at the lounge?
b. “I am sorry, Ma’am. All seats are full at this time. Would you want to
have a drink while waiting?
c. “I am sorry, Ma’am. All seats are occupied at the moment. Would you
mind waiting at the lounge for about five minutes?
d. “I am sorry, Miss. All seats are occupied at the moment. Would you
want to wait or not?

3. Which of the following should be done prior the arrival of a customer who has
made a reservation?
a. Place the food on the table b. prepare the food
b. Prepare the table d. cook the food

4.which of the following is appropriate to say if the customer has no reservation?

a. may I know how many we are expecting, sir, Ma’am

b. table for how many persons, sir/Ma’am
c.how many are you sir/Ma’am
d. table for two or three?

5. What will you say to the customers or guests if you think or feel that they are now
ready to order?
a.may I take your order now sir? c) are you ready to order sir?
b.do you want to order now sir? d) what is your order sir?

15
 What’s more to do?
Assignment/Additional Activities

Do the following:
1. Do online research on how to take food and beverage orders

2. Prepare a short role play on how to take food and beverage orders and do it with the
help of your loving mother. Make a report on how you made the script.

3. Do online research on the liaises between kitchen and dining area

References:

• http://www.ehow.com/info_8548772_list-different-types-appetizers.html

• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHIddhBR
JzwA2
k.1Rwx.?p=soup&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHDx5BF
R.jgAh hS1Rwx.?p=salad&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHO.5xF
RiyYAC ZK1Rwx.?p=maincourse&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiZcX6RF
RYQYA
Jti1Rwx.?p=dessert&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
• http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHMK6xF
RiyYA Xcq1Rwx.?p=wine&fr=yfp-t-711&ei=utf-8&n=30&x=wrt

Images/ videos accessed from:

• http://www.cambodiatourismprofessional.gov.kh/images
• http://www.textilefurnishings.com
• http://www.deluxehire.co.uk
• http://ph.image.google.com
• http://pacificpartycanopies.com
• http://bigiftsimports.com

16
 Answer Key

Pre-Test: Self-Check 1.1 Enrichment Remember

1. b 1. Whatever impression he or she Activity 1.2 1.3
2. a gives will definitely set the mood for
3. c the dining experience. A sincere 1. FALSE • Student will
4. a greeting will put the costumers at 2. FALSE perform
5. c ease and start the service on a 3. TRUE welcoming and
positive attitude. 4. TRUE greeting the
2. yes, to be familiarize with them and 5. FALSE guest
addressing them in the right manner. •Output will be
3. If the guest did not make any checked by the
reservation, the receptionist should teacher/trainer
ask how many they are in the party. If based on the
there is still a vacant table to rubrics given.
accommodate them, you have to lead
them to the table D’hôtel
4. • Avoid the use of a four-seat table
for one or two people unless there are
no other Tables available and
obviously no smaller table will be
available soon.
• Loud noisy parties may be placed
in private rooms or toward the back of
the dinning
Room to avoid disturbing others
guest.
• Elderly or handicapped persons
may wish to be near the entrance of the
room to avoid a long walk.
5. Ladies must always be seated first
against the wall if any. Pull out the
chairs for them if they let you. This is a
nice school gesture that is often
forgotten. Push the chairs gently after
they are seated.
Performance Post-Test
Task 1.4 1. b
2. a
• Student will 3. c
perform 4. a
seating the 5. c
guest
•Output will
be checked by
the
teacher/trainer
based on the
rubrics given.

17