Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
Schools Division of Cebu Province

JULIAN ENAD MEMORIAL NATIONAL HIGH SCHOOL

Food and Beverage Services

LEARNER’S HOME TASK #: 1/Q1

Name: ___________________________________________Yr. & Section:
____________________Date:_________________

I. MELC:
TLE_HEFBS9-12AS-Ia-b-1 Take table reservations

II. OBJECTIVES:
Knowledge : Explain the importance of table reservations.
Skill : Answer inquiries promptly, clearly and accurately.
Attitude : Appreciate the importance of table reservations.

III. SUBJECT MATTER:

Prepare the Dining Room / Restaurant Area for Service
Reference: 1-25)
STI Valencia. (2013). Provide a link between kitchen and service area CBLM.
Philippines. (Page 22-26, 31-35)
William Angliss Institute. (2013). Take food orders and provide table service
D1.HBS.CL5.16 trainee manual. Melbourne. ASEAN 2013 (pp. 13-43)
Laya, J. (2011). The Foundation of Hotel And Restaurant Management – An Introductory
Approach (Unpublished Material). Philippines. (pp. 68, 77-78)
STI Education Services Group, Inc. (S.Y 2015-2016). HRS 1202-FBSPOCB Food and
beverage service procedures. Philippines. (Week 2 Instructors Guide)
Food and Beverage Services- Technical Vocational Track Manual. Department of
Education
Structure: Last, F. M. (Year Published) Book. City, State: Publisher.
TESDA Training Regulations
Roldan, A. (2003). Food Service and Bartending. Paranaque City: AR Skills
Development & Management Services
Malone J. (2012). At Your Service. John Wiley & Sons INC., Hoboken, New Jersey
Basbas, L. (2017) Food and Beverage Services. Rex Bookstore, Philippines
Images/ Picture
• http://cliparts.co/clipart/2359496
• https://www.aliexpress.com/store/product/Wedding-table-skirting-table-curtain-party-
table-skirt-reception-table-skirting/602631_32294782057.html
• https://www.pinterest.ph/pin/505036545689270131/

IV. PROCEDURE:
A. Readings:
Food and Beverage Services can be broadly defined as the process of preparing,
presenting and serving of food and beverages to the customers. ... The customer visits the
premise to avail the food service. The premises are kept well-equipped and well-finished to
attract customers to avail F&B service.
Definition of Technical Terms
Ambiance -The mood of feeling in a place.
Cafeteria -A restaurant serving mostly cooked or ready-to-eat food arranged behind a food
serving counter.
Cover- A cover is the space required on a table for table appointment for one person to partake
of a meal.
Manual reservation System- A manual booking system whereas a hostess usually answers
the phone to record the details of a dining reservation/s which might include taking guest/s
credit card information/s as a guarantee.
Mis-en-place- A French term which mean “put into place” during the pre-service preparations.
Online Reservation System- A type of reservation system that uses a specific paid booking
platform via an internet website, where all necessary information needed for reservation is
keyed-in by the guest.
Pax- The number of person/s booked for dining in the restaurant.
Reservation- An advance arrangement to secure dining bookings in restaurant or hotel.
Restaurant- A food-service establishment that serves prepared food to guests.
Station Mis-en-place- The preparation of a waiter’s station in the food service.
Table Reservation- An advance booking arrangement made in specific restaurant which might
include but not limited to table preferences, food orders and other important details.
Table Skirting- The process of making a table more attractive, usually done in buffet type of
table service. Twenty (20) meters of cloth is commonly recommended to ensure that all sides of
the table are completely covered.
Walk-in Guests- A guest who visits a food service establishment
Taking Reservation
Types of Restaurant Reservations
These are two types of restaurant reservations, the manual reservation and online
reservation. The Manual Reservation System depend on the person designated, usually a host
or hostess, to answer the phone, record the details of the said reservation and taking their
credit card information as guarantee.
They may also answer guest questions, give accurate directions to the restaurant, and
provide clear information about parking. Forms will be used for reservation customer details.
Systems and processes have to work so the information collected can be stored and made
available on the dates it is required.
Product information such as room types, menu items, rate sheet prices, car types, live
entertainment, bus destinations, will all be in the form of brochures, charts, and hand-outs for
the staff. Accounting processes to collect the method of payment would be a cash register,
petty cash box, manual credit card machine or cashier to process the money.
On the other hand, the Online Reservation System makes use of the internet through a
website, where all the necessary information needed for reservation is keyed-in by the guest.
Other information about the restaurant, such as directions to the place, parking, active
promotions and discounts are also available online, instead of depending on the host or hostess
for details.
It also provides up to date "real time" information on availability at the push of a button.
When a reservation is recorded the availability is automatically altered. Displays a suitable
screen to input customer information and requests.
A computer system may have a "history" of any guest who has used the establishment
previously. It can store information such as preferred room type, record of request, date of last
stay, even the amount spent previously
The Elements of Reservation
People make reservations for convenience and security. Many people like to plan out
their holiday or business trip to feel secure in the knowledge that they have a room waiting for
them, they have a prepared table for comfortable dining, they have a flight booked to take them
back to their home or next destination, and know they have seen all the attractions of the city
during their stay. The role of reservations staff is to ensure that they process all reservations in
an efficient and professional manner.

Types of Bookings
• Accommodation suppliers – guests will need to have room bookings processed in order to
stay at establishments that provide accommodation such as hotels, apartments, resorts, guest
houses, caravan parks.
• Aircraft – passengers need to have "Seats" booked for all types of air travel they undertake.
These bookings will vary according to the airline chosen, class of travel such as first class or
economy, date of flying (e.g. high season or low season or facilities that are included such as
food or movies).
 • Cruise ships – passengers on cruise ships need to make bookings for the dates of their
cruise. This sort of reservation may include meals while on board.
• Coaches or buses – to travel from one place to another or to visit a tourist destination.
• Limousines (rental cars/vans) – customers can book transport to either drive themselves
around or have a chauffeur included with the vehicle.
• Day/extended tours – includes meals and maybe accommodation and entrance fees to
tourist parks.
• Dining and meal reservations – table bookings for restaurants and/or eating houses.
• Entertainment – a ticket booking such as theatre or music concerts.
• Tourist attractions – events such as the different ethnic festivals of the Philippines.
• Other venues – some Airlines will book accommodation for guests. If one hotel is fully
booked, they might make a reservation at another hotel. Travel agent’s book theatre or concert
tickets.
Some Ways to Check Availability
1. Ability to offer alternatives when the requested booking is not available.
2. Provide information on the costs and product features.
3. Record the details and requirements of the person making the reservation; a way of
recording the acceptable method of payment and provide confirmation details.
Ways Reservations May Be Received
Reservations can be received by an establishment in many ways depending on where they are,
what they are offering and what technologies they have available.
1. Over the telephone – customers dial the establishment directly.
2. In person – the customer comes into the establishment and communicates directly with the staff.
3. Mail – in some countries today, this is almost an extinct form for making a reservation.
4. Email – a booking done through an e-mail address.
5. Facsimile (fax) – this is another form of communication that is being replaced by technology.
6. Internet – an on-line booking via a website.
7. Third party reservations – a booking that uses a reservation company to make a booking for you
e.g. Wotif, Asia Rooms, Statravel, Showbizasia.
8. Central reservation service – a central reservation service that controls reservations for several
venues.
9. Same chain referral – a reservation that has been referred from another establishment belonging
to the same group, for example: Asian Car Rental, Hyatt Hotels, and Hilton Spas.

How to Take Table Reservations

Before taking a reservation, make sure you know the answers to the questions which are likely
to be asked. Following are tips and some possible questions in taking reservations:
Tips in Taking Table Reservations
1. Answer inquiries promptly, clearly and as accurately as possible.
2. Ask pertinent questions to complete the details of the reservation. Take note of specials, and
changes in the menu and make sure to inform guest about it.
3. Gather all pertinent information on the reservation from the guest politely and efficiently.
4. Accurately record reservation data on forms and based on establishment standards.
5. Confirm customer reservations prior to their arrival.
6. Impart additional information to the guest such as food establishment, parking conditions and
directions to the establishment.
7. Always be calm and polite when speaking to the guests.
8. Avoid double booking.
Possible Questions of Customers When Taking Table Reservations
1. What kind of cuisine do you offer? (E.g. French, Italian, Cantonese, and Modern Australian).
2. What style of menu do you offer? (Á la carte or Table d ‘hote)
3. Do you accept credit cards? If yes, which credit card do you take?
4. Can we bring in other food and drinks bought from outside?
5. Is there a corkage for food and drinks bought from outside? If yes please how much?
6. What time do you start serving? For lunch? For dinner?
7. Do you accommodate children?
8. Do you cater persons with disability?
9. Are all rooms air conditioned?
 10. Do you have parking facilities?
11. Do you cater specific functions?
12. Do you have smoking area?
13. How do we get there? What is the nearest landmark?
Telephone Ethics
Telephone plays an important role in times of reservation on phone. Perfect telephone handling
ensures efficiency of the reservation agent which at the same time upholds standard.
Telephone ethics are set of moral principles used when handling telephone.
Let us look at the tips that will help you communicate better over the phone:
1. Greeting – telephone conversation expects you to open the conversation with a nice
greeting.
2. Take permission and be polite – a polite word or two always helps in bringing warmth into the
conversation.
3. Identify self and the organization – always introduce yourself before getting into any
conversation.
4. Clarity – do not use broken phrases. Always use a clear, &simple language.
5. Purpose of the call – think through exactly what you plan to say and practice before you
place the call. Jotting down the items you want to discuss.
6. Know your timeline and keep it short.
7. Avoid fillers and keep it interesting – filler words like “um and uh” must be avoided during
telephone conversations.
8. Smile through the phone – keep a “smile in your voice”.
9. Find some quiet place – clearly without background noise.
10. Summarize, paraphrase and close – always end the call with a pleasantly.

Note: Answer the Pre-Test. (see attachments on the next page) Write your answers on a sheet
of paper.
B. Exercises for Skill Subjects/Analysis Questions using HOTS for content subjects
EXERCISE 1
Self-Check 1.2 Enumeration
Directions: Provide what is asked by the given statement and/or questions.
Write your answers on a sheet of paper.
1. What are the two (2) types of restaurant reservations?
2. What is an online reservation?
3. Enumerate all the types of bookings.
4. In what ways you will receive the reservations?
5. What are the possible questions when taking reservations?

EXERCISE 2
Essay:

“Explain the importance of Table Reservations.

 Assessment/Application:
Activity 1.
Directions: Fill in the given form below, supply what is asked on the first column while processing
reservations.

Time and Date of

Reservation
Event or Function
Date and Time to use
the Reservation
Name/Phone # of the
Person Making the
Reservation
Name/Phone of who
will use the Reservation
Number of Person
Special Request

______________________________ ______________________________
______________________________
Student’s name & signature Parent’s signature Teacher’s signature

Date accomplished: ___________________ Date submitted:

___________________

Address: DepEd Cebu Province, IPHO Bldg,. Sudlon, Lahug, Cebu City
Telephone no.: 032-2556405
Email Address: [email protected]