W Learning Area TLE – Food and Beverages Services Grade Level 9

Quarter Third Date FEBRUARY 27-31,2023

2
I. LESSON TITLE Basic Communication Skills
II. MOST ESSENTIAL LEARNING LO 2. Undertake Suggestive Selling
COMPETENCIES (MELCs) 2.1 Provide information with clear explanations and descriptions about the food items
LO 3. Carry out Upselling Strategies
TLE_HEFBS9- 12PP-IIIb-2 - TLE_HEFBS9- 12PP-IIIc-3

III. CONTENT/CORE CONTENT At the end of the lesson, learners are expected to:
A. Undertake suggestive selling and carry out upselling strategies Reference:
2015, Review Session of FBS NCII Manual
http://bit.ly/FBS_NCII

IV. LEARNING Suggested

Timeframe Learning Activities
PHASES
A. Suggestive selling (also known as add-on selling or upselling) is a sales technique
Introduction where an employee asks a customer if they would like to include an additional
purchase or recommends a product which might suit the client. Suggestive selling is
used to increase the purchase amount of the client and the revenues of the business.
Often, the additional sale is much smaller than the original purchase and is a
complementary product.

In order for the learners to have a clear idea on the different objectives presented, they
will answer first this activity.
ACTIVITY 1:
A. Arrange the sequence of service performed in a restaurant by putting
numbers 1-9.
__________ bidding goodbye
__________ escorting and seating the guest
__________ Presenting of the bill/check
__________ settlement of bill
__________ welcoming and greeting the guest
DAY 1 __________ taking of order
(2-27-23) __________ Accepting payments
__________ serving of order
__________ presenting the menu

B. Fill in the blanks with appropriate words to complete the dialogue for the
food and beverage services.

Welcoming the guest:

Waiter: ____________________________________
Guest: None
Waiter: May I suggest a table for you Ma’am/Sir?
Guest: Yes, please!
Waiter: ____________________________________
Guest: For one.
Waiter: ____________________________________
Guest: Non-Smoking.
Waiter: ____________________________________
Guest: Yes

Upselling/Suggestive Selling
Waiter: ____________________________________
Guest: (Yes/No) How about _____________?
Waiter: ________________________________
Guest: Yes
Waiter:
________________________________ G:
 Yes Sure!
For ODL/BDL teacher:

You can access the activity form using the link below.
http://bit.ly/FBS-activity1
B. Development Day 2 Techniques on welcoming the guests to make them
comfortable and safe.
 Know the reservation for the day to have an idea as to
the incoming guests and the bulk of expected guests.
 Try to remember the names of the guests, particularly
the regular guests.
 Always address our guest’s sir/madam, if not by their
names to show how important they are to the
establishment.
(2-28-23)
 Give extra attention by asking “is there anything else
that you need sir? “or “how do you find your meal
sir/madam?”
 See to it that I bid goodbye and thank the guest for
coming.
The importance of upselling to the hotel/restaurant
operation.
 The guests are not aware of all the food that we offer.
 Due to several selections, the guests tend to just choose
some food items.
 There are terms that are unfamiliar to the guest, unless
we offer and explain to them, they will not order.
 We know what would complete the meal, those we
should offer it.
 We also know what food goes well with what drink.
 We know that children will love to eat anything sweet,
lets offer it.
 The unpopular menus can be introducing through
upselling.
 Above all, upselling would help increase our sale for
the day.
 Upselling skill is a test of waiters concern for the
establishment and manifestation of managerial skills.

Example script in welcoming the guest and upselling techniques:

Welcoming the guest:
Waiter: Good morning Ma’am/ Sir, Welcome to _______ Do
you have any reservation?
Guest: None
Waiter: May I suggest a table for you Ma’am/Sir?
Guest: Yes, please!
Waiter: Table for how many Ma’am/Sir?
Guest: For one.
Waiter: Smoking
or Non-Smoking
Guest: Non-
Smoking.
Waiter: This way please (stretch your arms to the guest) Will this
place be alright with you Ma’am/Sir?
Guest: Yes

Upselling/suggestive selling:
Waiter: Ma’am would you like to try ____________ to
compliment your dish?
Guest: (Yes/No)
Waiter: How about _____________? Thank you Ma’am/Sir may
I repeat your order, you ordered __________________________
is that correct Ma’am/Sir?
 Guest: Yes
Waiter: Thank You Ma’am/Sir May I take the
menu card? Guest: Yes, Sure!

ACTIVITY 2:
A. Answer the following questions clearly and correctly.

1. Why is it important to have a good upselling and

suggestive selling techniques in the food service
industry?
2. How important is good communication skills in
welcoming the guest?
3. Is it necessary that the server must be knowledgeable
on the food and beverage products that they
recommend? Why?
For ODL/BDL teacher:
You can access the activity form using the link below.
http://bit.ly/2ZAZWfv
C. Day 3 ACTIVITY 3:
Engagement (2-30-23)
 A. Make your own script on the given sequence of service in a restaurant.
1. Welcoming and greeting the guest
2. Taking of order
3. Settlement of bill
4. Bidding goodbye
RUBRIC PERCENTAG
E
CONTENT 40%
ORGANIZAT 30%
ION
CLARITY 30%
TOTAL 100%
B. Fill in the blank with the correct word or phrase to complete the sequence of
service in a restaurant.
Example:
Taking Order
Waiter: Excuse me Ma’am/Sir. Our Today’s menu is garlic shrimp, steamed Kangkong,
fried chicken, kare-kare, and our soup for today is corn soup. Guest: Yes, May I have 1
fried chicken and 1 platter of Kare-kare.

1. Upselling/suggestive selling
Waiter: Ma’am would you like to try ____________________ to complement
to your dish?
Guest: (Yes/No)
Waiter: How about ___________________?
2. Clearing The Table
Waiter: Excuse me Ma’am/Sir _____________________________ Guest:
Yes, please
3. Welcoming the guest
Waiter: Good morning Ma’am/Sir, Welcome to ___________________
Do you have ________________________________
Guest: None
Waiter: May I suggest a table for you Ma’am/Sir?
Guest: Yes, please!
Waiter: _______________________ Ma’am/Sir?
Guest: for one.
For ODL/BDL teacher:
You can access the activity form using the link below.
http://bit.ly/fbs_activity3
D. Assimilation Day 4
ACTIVITY 4:
(2-31-23) A. Study and analyze the following scenario and write CORRECT if it follows
correct sequence of service. Write the correct answer in the space provided if
the scenario does not follow the correct sequence of service.

1. After the guest has given their orders and the waiter left the table, the waiter
returns back to the table and does the upselling by recommending some
menu item. During such time, the guest changes their minds and cancels the
previous ordered menu items, instead they ordered just the recommended
menu item.
__________________________________________________________________
__________________________________________________________________
2. Upon the guest arrival the waiter asked the guest if reservations have been
made. The waiter then asked the guest what kind of table they would prefer,
a smoking area or a non-smoking area.
______________________________________________________________
____
__________________________________________________________________
3. After the guest has been seated, the waiter takes the order and offers an
upselling and suggestive selling. After the waiter took the order, he/she
headed right away to prepare the order.
__________________________________________________________________

__________________________________________________________________

For ODL/BDL teacher:

You can access the activity form using the link below.
http://bit.ly/fbs_activity4
V. ASSESSMENT A. Identify the following sequence of service. Put a check mark if the sequence is
(Learning Activity correct and an x mark if its incorrect.
Sheets for Enrichment,
Remediation or
Assessment to be ________1. Before letting in the guest, asked if any reservation has been made.
given on Weeks 3 and
6)
________2. Show the guest the cork of the wine to guarantee the wine quality.
________3. Do not assist the guest in the area where they can be sited. ________4. Ask
the guest if they would like to serve the drinks after the main course.
________5. After sitting, ask the guest if they want you to unfold the table napkin.
________6. Always repeat the order before leaving the guest’s table. ________7. When
taking guest’s order explain to the guest about the menu for the day.
________8. When the guest asked for the bill asked the guest if they would be paying in
cash or through a credit card.
________9. Give extra attention to the guest by asking “is there anything else that they
will be needing” or “how they find the meal”.
_______10. Always address your guest’s with Sir/Madam, if not by their names to show
how important they are to the establishment.

B. Out of all the sequence of food service which among them do you favor?
Why?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

__________________________________________________________________
__________________________________________________________________ For
ODL/BDL teacher:
You can access the activity form using the link below.
http://bit.ly/AssessmentAnB

VI. REFLECTION • The learner communicates the explanation of their personal assessment as
indicated in the Learner’s Assessment Card.
• The learner, in their notebook, will write their personal insights about the
lesson using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.

Prepared by: FLORRIZA V. BOMBIO Checked by: JULIET G. HINOG