Period Minimum Essential Learning Competencies (MELCS) (2020 onwards)
Learning Competencies
Quarter 1
Week 1 & 2 LO.1 Take Table Reservations L.O.1.1 Answers inquiries promptly, clearly a
L.O.1.3 Record reservation data on forms ac
Week 3 & 4 LO.2 Prepare Service Stations and Equipment L.O.2.1 Stock supplies necessary for service
L.O.2.2 Clean, wipe and put tableware and d
Week 5 & 6 LO.3 Set-up tables in the dining area L.O.2.7 Check equipment and prepare for se
L.O.3.1 Set table according to standards of t
L.O.3.4 Fold properly and laid cloth napkins
L.O.3.5 Skirt properly buffet or display table
Week 7 & 8 LO. 4 Set the mood/ambiance of the dining area L.O.4.2 Arrange tables, chairs and other dini
L.O4.4 Clean and dry floors/carpets
L.O.4.6 Set-up decorations according to them
Quarter 2
Week 1 LO. 1. Welcome and Greet Guest L.O.1.1 Greet guest with an appropriate wel
Week 2 LO 2. Seat the Guests L.O.2.1 Escort and seat guests according to t
Week 3 & 4 LO 3. Take Food and Beverage Orders L.O.3.1 Present menu to customers, take ord
L.O.3.2 Repeat back orders to the guest ord
L.O.3.3 Provide and adjust tableware and cu
Week 5 & 6 Liase between kitchen and dining areas L.O.4.1 Place and send orders to the kitchen
L.O.4.2 Check quality of food in accordance
L.O.4.5 Carry out plates and/or trays safely
L.O.4.6. Relay information about special requ
Quarter 3
Week 1 LO 2 Undertake Suggestive Selling L.O.2.1 Provide information with clear expla
L.O.2.4 Recommend standard food and beve
L.O.2.7 Carry out suggestive selling discreetl
Week 2- 5 Serve Food Orders L.O.1.5 Serve food orders to guests in accord
L.O.1.7 Monitor sequence of service and me
Week 6 Process Payments L.O.5.1 Prepare and process bills accurately
Week 6 Assist Diners L.O.6.5 Thank and give warm farewell to the
Quarter 4
Week 1-2 LO 1. Provide Room Service LO.1.1 Attend to telephone calls promptly a
LO.2 Set- up trays and Trolleys LO.1.3 Clarify, repeat and check details of o
LO.1.6 Set-up room service trays and trolley
Week 3-4 LO 3. Present and Serve Food and Beverage Orders to Guests L.O.3.4 Deliver food orders on desired time
Week 5 LO 3. Take Proper Action on the Complaint L.O 3.1 Take appropriate actionn regarding g
L.O 3.3 Elevate or refer difficult situations or
nquiries promptly, clearly and accurately
servation data on forms accurately based on establishment's standards
plies necessary for service
pe and put tableware and dining room equipment in their proper places
uipment and prepare for service
according to standards of the food service establishment
erly and laid cloth napkins on the table appropriately according to napkins folding style
erly buffet or display tables taking into account symmetry, balance and harmony in size and design
ables, chairs and other dining room furniture to ensure comfort and convenience of the guest
dry floors/carpets
corations according to theme concept of the dining room
st with an appropriate welcome
d seat guests according to table allocations
menu to customers, take orders completely, and take note of the special requests
ack orders to the guest orders to confirms items
nd adjust tableware and cutlery appropriate for the menu choices in accordance with established procedures
send orders to the kitchen promptly
ality of food in accordance with established standard
plates and/or trays safely
rmation about special requests, dietary or cultural requirements accurately to kitchen where appropriate
formation with clear explanations and descriptions about food items
nd standard food and beverage pairings
suggestive selling discreetly so as not to be too pushy or too aggressive
d orders to guests in accordance with the enterprise serving style standards
equence of service and meal delivery in accordance with enterprise procedures
nd process bills accurately in cooordination with the cashier
d give warm farewell to the guest
telephone calls promptly and courteously
peat and check details of orders with guest for accuracy
om service trays and trolleys according to the food and beverage order
od orders on desired time of guest
opriate actionn regarding guest's concerns
refer difficult situations or serious concerns to higher authority
