Core 5 (FBS)

Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
San Fernando
City La Union
ACTIVITY SHEETS IN
FOOD AND BEVERAGE SERVICES NC II
GRADE 12
4TH QUARTER-WEEK 1
MELC: Provide Room Service

(LO 1: Take and Process Room Service Orders)
 TLE_HEFBS9-12RS-IVa-1
Objectives:
1.1 Attend telephone calls promptly and courtesy in accordance with customer service
standards.
1.2 Check and use guest’s names throughout the interaction.
1.3 Clarity, repeat, and check details of orders with guests for accuracy.
1.4 Advise guests of appropriate time of delivery.
1.5 Record room service orders and check relevant information in accordance with
establishment policy and procedures.
1.6 Interpret room service orders received from the doorknob dockets.
1.7 Transfers orders promptly to appropriate location for preparation.
1.8 Use suggestive selling techniques when appropriate
Prepared by:
SHEENA MARIE P. ANCINO

Teacher III
Name: ___________________________________________ Date: ____________
Grade/Section: Score: ___________
Title of the Activity: Taking Room service orders
Most Essential Learning Competency: LO 1: Take and Process Room Service Orders
 K to 12 BEC CG: TLE_HEFBS912RS-IVa-1
. Directions: Perform room service orders through the telephone.
I. Materials/Equipment: Order docket, Room Service Menu
II. Steps/Procedure
Write down the important details during room service orders.
Date: _______________
Time delivered: _____________________________________
Number of persons: _________________________________
Guest Name: _______________________________________
Room Number: _____________________________________
Delivery Point: _____________________________________
Menu items ordered: ____________________________________________
Special Requests: _______________________________________________
III. The following skills to be observed during the role play
1. Attend telephone calls promptly and courteously.

2. Check and guest’s name throughout the interaction.
3. Repeat and check details of orders.
4. Use suggestive selling.
5. Advise guests the time of delivery.
6. Record room service orders.
7. Transfer food orders to appropriate location.
RUBRICS
Performance of the learners will be rated using this rubric:
Description Score
Demonstrate excellently communication skills in taking room service orders
5
through telephone and observe all the five (5) skills with confidence.
Demonstrate satisfactory communication skills in taking room service orders
4
through telephone and observe 3 to 4 skills with confidence
Demonstrate very good communication skills in taking room service orders 3
through telephone and observe 3 skills with confidence.
Demonstrate good communication skills in taking room service orders through
2
telephone and observe 1 to 2 skills without confidence.
Did not demonstrate any skills in taking room service orders through telephone. 1
Name: ___________________________________________ Date: _________________
Grade/Section: ____________________________________ Score: ________________
Title of Activity: Attending telephone call
 K to 12 BEC CG: TLE_HEFBS9-12RS-IVa-1
Directions: List down all the information needed when placing room service order
Through the telephone.
A. Information that a server needs to gather from the guests.

1.__________________________________________
2.__________________________________________
3.__________________________________________
4.__________________________________________
5.__________________________________________
B. Information that the server needs to tell the guests.

1.__________________________________________
2.__________________________________________
3.__________________________________________
4.__________________________________________
5.__________________________________________
ANSWER KEY
Title of the Activity: Attending telephone call
A. Information that a server needs to gather from the guests.

1. Time of delivery
2. Name of guest
3. Number of guest to be served
4. Room number
5. Special requests
B. Information that the server needs to tell the guests.

1. Delivery time
2. Food specifications according to guest’s requests such as doneness, size and
accompaniment
3. The area where the room service will be delivered.
4. Suggestive selling
5. Food order
Name: ___________________________________________ Date: _________________
Title of Activity: Suggestive selling Techniques
Directions: Write R on the line if the statement is recommendation. Write S if it is a

suggestion.
________1. The chef makes really savory croissant.

________2. Our best sellers are farmhouse garden salad and Angus chopped steak.
________3. We have doubled chocolate fudge cake. It’s served warm with premium vanilla bean
ice cream
________4. Your kid would love our creamy pancakes with blueberry sauce.
________5. Our specials for today is Baja salad
________6. Would you try our beef stifado
________7. Our today’s special is spring salad
________8. Try our dessert for today molten lava cake
________9. Our best sellers are herb roasted pork and Irish steak
________10. Our baked mushroom is superb, drizzle with olive oil and seasoned with Italian
herbs.
ANSWER KEY
Title of the Activity: Suggestive selling Techniques

1. R
2. S
3. S
4. R
5. S
6. R
7. S
8. S
9. S
10. R
Name: ___________________________________________ Date: _________________
Title of the Activity: Record Room Service Orders
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write
your answers in your answer sheet.
_________1. Room service is a great opportunity to increase revenue.

_________2. The acceptable method is to ask open-ended questions to sell and lead the guests to
buy.
_________3. Suggestive selling is anticipating the guest’s needs and making recommendations
to match.
_________4. Adapting a hanger device helps the guest to place the orders the night before or
way ahead of time.
_________5. Room service order placed through the telephone is fast and written down
manually or type into a computer.
_________6. Doorknob signage is placed inside the guestrooms by the room attendant.
_________7. Most room orders are done by telephone service.
_________8. Menus are located in the guest’s room.
_________9. Room service food and beverage is more expensive than dining in a restaurant?
_________10.Room service menus are limited?

ANSWER KEY
Title of the Activity: Record Room Service Orders

1. F
2. T
3. T
4. T
5. T
6. F
7. F
8. T
9. F
10. T
Name: ___________________________________________ Date: _________________
Title of Activity: Types of room service menus
Directions: Fill in the menu below with the following items.
 Pastries  French toast

 Jam and jellies  Coffee
 Fresh fruits  Fresh fruit Juice
 Breakfast cereals  Milk
 Eggs  Scrambled eggs
 Tea  White pudding
 Bacon and sausages  Grilled tomatoes
 Pancakes  Mushrooms
 Waffles  Potatoes
AMERICAN BREAKFAST CONTINENTAL BREAKFAST
ENGLISH BREAKFAST BEVERAGES

ANSWER KEY
Title of the Activity: Types of room service menus
1. American Breakfast
- Bacon and sausages
- Pancakes
- Waffles
- French toast
2. English Breakfast
- Scrambled eggs
- Mushrooms
- White pudding
- Potatoes
3. Continental Breakfast
- Pastries
- Jam and jellies
- Fresh fruits
- Breakfast cereals
- Eggs
- Grilled tomatoes
4. Beverages
- Milk
- Tea
- Coffee
- Fresh fruit juice
Name: ___________________________________________ Date: _________________
Title of Activity: Room service menus
Directions: Design your own room service menu and take note of the following
information.
 Choose a name for your menu

 Create your own menu with all parts
 Make sure that you follow a theme when including dishes in your menu (e.g.,
American breakfast, etc.)
 Be artistic in making the menu because you will use this in the next activities.
 Present the menu to your teacher who will serve as your guest.
RUBRIC
Description Score
Performed 100% of the procedures in designing room service menu. 5
Did not perform the given tasks. 1
Name: ___________________________________________ Date: _________________
Title of Activity: Sequence of room service orders
Directions: Use letters to arrange the following sequence of room service
________1. Announce yourself (room service)
________2. Knock the door lightly
________3. Use guest’s name
________4. Greet guest warmly
________5. Ask where to set up order
________6. Ask if you may enter in the room
________7. Offer to pour beverage (bottle beverage)
________8. Service of the dinner according to the guest needs
________9. Offer additional assistance
________10. Thank the guest

________11. Inform guest about pick-up
________12. Wish guests an enjoyable meal

ANSWER KEY
Title of the Activity: Sequence of room service orders
1. B
2. A
3. D
4. C
5. F
6. E
7. G
8. H
9. I
10. L
11. J
12. K
Name: ___________________________________________ Date: _________________
Title of Activity: Room Service Order Form
 K to 12 BEC CG: TLE_HEFBS9-12RS-IV-a-1
Directions: Using the room service form, record the relevant information when taking room
Service orders.
(Refer to the scenario below)

Food and Beverages
Room Service Record Order Form
Guest Room Menu items Order Time Delivery Additional
Name No. ordered Time Taker Delivered Point request
Hi, John this is Rose Chan from Room 235. I would like to order for a breakfast. My
order is Eggs and bacon, toast bread with butter, fruits in season. Have it delivered to
my room at around 8:00 AM; I would like to have a cup of brewed coffee with extra
sugar and a glass of water.
Please add it to the charges in my room account.
Thank You.
ANSWER KEY
Title of the Activity: Room Service Order Form
Food and Beverages

Room Service Record Order Form
Guest Name Room No. Menu items Order Time Delivery Additional
Ms. Rose Chan 235 ordered Time Taker Delivered Point request
Egg & Bacon, toast 7:00AM John 8:00AM Guest Extra sugar
bread with butter, room &
fruits in season, glass of
brewed coffee. water
Name: ___________________________________________ Date: _________________
Title of Activity: Doorknob Dockets
Direction: Enumerate ten items that are considered necessary in recording room service
Orders.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
ANSWER KEY
Title of the Activity: Doorknob Dockets

1. Name of guest
2. Room number
3. Food items ordered
4. Number of person
5. Location of delivery
6. Delivery time of service
7. Time of the order
8. Extra crockery or cutlery
9. Date and the docket number
10. Special requests
Name: ___________________________________________ Date: _________________
Title of Activity: Doorknob Dockets
Directions: Using the information below. Create your own Room service doorknob dockets
menu.
Docket Order
Mr. Rod Cruz

Room 332
Oats in milk served with fresh fruits
2 poached eggs in toasted whole wheat bread
Coffee with hot milk for one
Deliver at 7:00 AM
RUBRIC
Description Score
Performed 100% of the procedures in creating doorknob docket. 5
Did not perform the given tasks. 1
Region I
San Fernando City
La Union
ACTIVITY SHEETS IN
GRADE 12
4TH QUARTER-WEEK 2

(LO 2: Set-Up Trays and Trolleys)
 TLE_HEFBS912RS-IVb-2
Objectives:
2.1 Prepare room service equipment and supplies in accordance with establishment procedures
2.2 Select and check room service equipment and supplies for cleanliness and condition
2.3 Set-up trays and trolleys keeping in mind balance, safety and attractiveness
2.4 Set-up room service trays and trolleys according to the food and beverage order
2.5 Check orders before leaving the kitchen for delivery
2.6 Cover the food items in delivering to the room
Prepared by:

Teacher III
Name: ___________________________________________ Date: _________________
Title of the Activity: Preparing for Room Service
Most Essential Learning Competency: LO 2: Set-up Trays and Trolleys
 K to 12 BEC CG: TLE_HEFBS9-12RS-IV-b-2
Directions: Write True on the line if the statement is correct. Otherwise, rewrite the
statement and make the necessary corrections to make it right. Write your answer in your
answer sheet.
1. In placing trays on the trolley, the first to be delivered should be placed on top shelf.
____________________________________________________________________
____________________________________________________________________
2. A tray trolley can carry 10 trays maximum.

_______________________________________________________________________
_________________________________________________________________
3. Never check the contents of the food tray.

_______________________________________________________________________
_________________________________________________________________
4. Special request of the guest must be checked against the order.

_______________________________________________________________________
_________________________________________________________________
5. Is is safe to allow hot food to cool down.
_______________________________________________________________________
_________________________________________________________________
ANSWER KEY
Title of the Activity: Prepare for Room Service
1. True
2. A tray trolley can carry up to 6 trays
3. Always check the contents of the food tray for completeness of the food order of the
guests
4. True
5. Hot food must be kept hot to maintain its temperature and freshness
Name: ___________________________________________ Date: _________________
Title of the Activity: Setting up Trays, Trolleys for Room Service
Directions: Role Play Prepare the room service trays and trolley of the guest. Refer to the
scenario below. Explain the equipment and tableware selected.
(Breakfast in Bed)
Sample Situation: American breakfast

Breakfast for two
 2 poached eggs
 1 Toasted bread with butter
 1 ham and sausage
 1 bacon
 1 Coffee
 1 juice
RUBRICS
Description Score
Demonstrated excellently in setting up trays and trolleys without assistance from
5
the teacher.
Demonstrated satisfactory in setting up trays and trolleys with assistance from the
4
teacher.
Demonstrated with a little difficulty in setting up trays and trolleys. 3
Demonstrated and observe 1 to 2 skills in setting up trays and trolleys without
2
self-confidence.
Did not demonstrate any skills in setting up trays and trolleys. 1
Name: ___________________________________________ Date: _________________
Title of the Activity: Set-Up trays and trolleys according to food and beverage
orders
Directions: Below is a tray outline. Draw an illustration of the setup for

Continental breakfast.
Region I
San Fernando
City La Union
ACTIVITY SHEETS IN
GRADE 12
4TH QUARTER-WEEK 3

(LO 3: Present and Serve Food and Beverage Orders to Guests)
 TLE_HEFBS9-12RS-IVc-3
Objectives:
3.1 Verify the guest’s name on the bill before announcing the staff’s presence outside the
door.
3.2 Greet guests politely
3.3 Ask the guest where they want to place the tray or trolley
3.4 Deliver food orders on desired time of guest.
Prepared by:

Teacher III
Name: ___________________________________________ Date: _________________
Title of the Activity: Entering Guests Room
Most Essential Learning Competency: LO 3: Present and Serve Food and Beverage to
Guests
 K to 12 BEC CG: TLE_HEFBS9-12RS-IV-c-3
Directions: Enumerate the following procedures when approaching the guest room.
1.
2.
3.
4.
5.
ANSWER KEY
Title of the Activity: Entering the Guest room

1. Confirm the room number with the guest check.
2. Check the room number with the guest check
3. Check the door for a DO NOT DISTURB sign. If one in place, look for a
service area with a telephone and inform the guest of the food service
ordered
4. If a no DND sign is seen, knock firmly and say “Room Service” clearly
and confidently. Remember that your voice must carry through a closed
door.
5. Listen for the guest’s response, knock and announce “Room Service”
again. Do not enter until the guest opens the door or you have been
asked to enter.
Name: ___________________________________________ Date: _________________
Title of the Activity: Presenting Food and Beverage Orders
Most Essential Learning Competency: LO 3: Present and Serve Food and Beverage to
Guests
 K to 12 BEC CG: TLE_HEFBS9-12RS-IV-c-3
Directions: Present to the class the proper service procedures in presenting the
food and beverage orders to guests.
RUBRICS
Description Score
Demonstrated excellently in presenting food and beverage orders to guests.
5
without assistance from the teacher.
Demonstrated satisfactory in presenting food and beverage orders to guests with
4
assistance from the teacher.
Demonstrated with a little difficulty in presenting food and beverage orders to 3
guests.
Demonstrated and observe 1 to 2 skills in presenting food and beverage orders to
2
guests without self-confidence.
Did not demonstrate any skills in presenting food and beverage orders to guests. 1
Region I
San Fernando
City La Union
ACTIVITY SHEETS IN
GRADE 12
4TH QUARTER-WEEK 4

(LO 4: Present Room Service Account)
 TLE_HEFBS9-12RS-IVd-4
Objectives:
4.1 Check and present guest’s accounts for accuracy in accordance with establishment
procedures
4.2 Present cash payments to the cashier for processing in accordance with establishment
guidelines
4.3 Present charge accounts to to guests for signing based on establishment policy and
procedures
Prepared by:

Teacher III
Name: ___________________________________________ Date: _________________
Title of the Activity: Presenting Guest’s Account
Most Essential Learning Competency: LO 4: Present Room Service Account
 K to 12 BEC CG: TLE_HEFBS9-12RS-IVd-4
Directions: Enumerate at least five details to check before presenting the account to the
Guest. Write your answers in your answer sheet.
1.
2.
3.
4.
5.
ANSWER KEY
Title of the Activity: Presenting Guest’s Account

1. Be alert that guests may want their bill
2. The guests are only charged for what has been delivered.
3. Items and services tagged as “free of charge” are not included in the computation of the
total cost.
4. Correct prices have been used in the account.
5. All extra items that must be charged to the guest are correctly inputted into the bill.
Name: ___________________________________________ Date: _________________
Title of the Activity: Present room service account
Directions: List down two things that must be done in each payment method listed
below.
A. Cash
1.___________________
2.___________________
3. __________________
B. Credit card
1. _________________
2. _________________
3. _________________
4. _________________
C. Charge to room account
1.__________________
2.__________________
3. __________________
ANSWER KEY
Title of the Activity: Present room service account
List down two things that must be done in each payment method listed below.
A. Cash
1. Check if the amount given covered the total cost of the order
2. Check if the amount given requires a change
3. Advise the guest that you will return the change
B. Credit card
1. The establishment accept the kind of card presented

2. The charge is to be billed to a credit or savings account
3. The card’s expiry date
4. The bill has been signed
C. Charge to room account
1. Check the total cost food order

2. Room number
3. Date delivered
Name: ___________________________________________ Date: _________________
Title of the Activity: Present room service accounts
Directions: Have a role play in presenting room service accounts of guests in different
modes.
1. Cash payment
2. Credit card payment
3. Charge to room account
RUBRICS
Description Score
Demonstrated 100 % of the procedures in presenting room service
5
account.
Demonstrated 75 % of the procedures in presenting room service
4
account.
Demonstrated 50% of the procedures in presenting room service 3
account.
Demonstrate 25% of the procedures in presenting room service 2
account.
Did not perform the given task 1
Region I
San Fernando
City La Union
ACTIVITY SHEETS IN
GRADE 12
4TH QUARTER-WEEK 5

(LO 5: Clear Away Room Service Equipment)
 TLE_HEFBS9-12RS-IVd-5
Objectives:
5.1 Explain the procedures in taking away the tray and trolley after the guest have finished
their meal.
5.2 Check and clear the floors in accordance with the establishment’s procedure.
5.3 Clean and clear dirty trays in accordance with establishment’s procedure.
5.4 Clean and return trays and trolleys to the room service area.
Prepared by:

Teacher III
Name: ___________________________________________ Date: _________________
Title of the Activity: Checking and clearing the floors
Most Essential Learning Competency: LO 5: Clear Away Room Service Equipment
 K to 12 BEC CG: TLE_HEFBS9-12RS-IV-d-5
Directions: Enumerate situations when clearing floors. Write your answers in your
answer sheet.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
ANSWER KEY
Title of the Activity: Checking and clearing the floors

1. The guest informs the order taker of a clearance request.
2. Carry the tray and bring the control sheet with you. Knock on the door three times
announce “Room Service”
3. As soon as the guests open the door, greet the guest. Inform him or her that you are there
to clean up. You may say “Good day Ma’am/Sir. I am here for cleanup. May I come in?”
4. At all times, the “DO Not Disturb” card must be strictly respected and recorded when
displayed.
5. Scrape the leftover.
6. Stack the plates based on their sizes
7. Segregate the tableware and put them on the tray
8. Verify the items you have collected against the ones listed in the control sheet.
9. Carefully pick up the tray
10. Discreetly leave the room
Name: ___________________________________________ Date: _________________
Title of the Activity: Returning trays, trolleys in the service areas
Directions: Use the letters from A to J to arrange the following steps in returning trays
and trolleys after room service.
__________1. Unload all trays from the trolley

__________2. Refill service items such as salt and pepper shakers prior to returning to the room
service dry store.
__________3. Wipe off any visible dirt found in the trolley. Clean and sanitize the trolley.
__________4. Segregate rubbish from recyclable materials such as plastic bottles and paper
cups.
__________5. Send soiled linens to the laundry.
__________6. Check the integrity of the trolley. You must ensure that it is still in operational
condition.
__________7. Store the trolley or reset for use.
__________8. Soiled linens must be placed in a linen basket or bag.
__________9. Place all recyclable materials into the assigned bin.
__________10. Scrape food rubbish and dispose them by putting in bins or rubbish receptacle.
ANSWER KEY
1. A
2. J
3. F
4. B
5. I
6. E
7. G
8. H
9. D
10. C
Name: ___________________________________________ Date: _________________
Directions: Make a list 10 non-food items that room service will need to restock. Write your
answers in your answer sheet.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
ANSWER KEY
1. Condiments
2. Sugar substitutes
3. Coffee crystal
4. Tea bags
5. Coffee sachet
6. Milk
7. Beverages nonalcoholic/alcoholic drinks
8. Crockery
9. Glassware
10. Cutlery

Core 5 (FBS)

Uploaded by

Copyright:

Available Formats

Core 5 (FBS)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Core 5 (FBS)

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

MELC: Provide Room Service

SHEENA MARIE P. ANCINO

Grade/Section: Score: ___________

Title of the Activity: Taking Room service orders

 K to 12 BEC CG: TLE_HEFBS912RS-IVa-1

. Directions: Perform room service orders through the telephone.

I. Materials/Equipment: Order docket, Room Service Menu

Special Requests: _______________________________________________

III. The following skills to be observed during the role play

1. Attend telephone calls promptly and courteously.

Performance of the learners will be rated using this rubric:

Grade/Section: ____________________________________ Score: ________________

Title of Activity: Attending telephone call

 K to 12 BEC CG: TLE_HEFBS9-12RS-IVa-1

A. Information that a server needs to gather from the guests.

B. Information that the server needs to tell the guests.

Title of the Activity: Attending telephone call

A. Information that a server needs to gather from the guests.

B. Information that the server needs to tell the guests.

Grade/Section: ____________________________________ Score: ________________

Title of Activity: Suggestive selling Techniques

 K to 12 BEC CG: TLE_HEFBS9-12RS-IVa-1

Directions: Write R on the line if the statement is recommendation. Write S if it is a

________1. The chef makes really savory croissant.

Title of the Activity: Suggestive selling Techniques

Grade/Section: ____________________________________ Score: ________________

Title of the Activity: Record Room Service Orders

 K to 12 BEC CG: TLE_HEFBS9-12RS-IVa-1

_________1. Room service is a great opportunity to increase revenue.

_________10.Room service menus are limited?

Title of the Activity: Record Room Service Orders

Grade/Section: ____________________________________ Score: ________________

Title of Activity: Types of room service menus

 K to 12 BEC CG: TLE_HEFBS9-12RS-IVa-1

Directions: Fill in the menu below with the following items.

 Pastries  French toast

AMERICAN BREAKFAST CONTINENTAL BREAKFAST

ENGLISH BREAKFAST BEVERAGES

Title of the Activity: Types of room service menus

Grade/Section: ____________________________________ Score: ________________

Title of Activity: Room service menus

 K to 12 BEC CG: TLE_HEFBS9-12RS-IVa-1

 Choose a name for your menu

Performance of the learners will be rated using this rubric:

Grade/Section: ____________________________________ Score: ________________

Title of Activity: Sequence of room service orders

 K to 12 BEC CG: TLE_HEFBS9-12RS-IVa-1

Directions: Use letters to arrange the following sequence of room service

________1. Announce yourself (room service)

________2. Knock the door lightly

________3. Use guest’s name

________4. Greet guest warmly

________5. Ask where to set up order

________6. Ask if you may enter in the room

________7. Offer to pour beverage (bottle beverage)

________8. Service of the dinner according to the guest needs

________9. Offer additional assistance

________10. Thank the guest

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score:

Grade/Section: ____________________ Score: