Senior High School

TECHNICAL-VOCATIONAL
EDUCATION

FOOD AND BEVERAGE

SERVICES (NCII)
Quarter 4 – Module 3:
PROVIDE FOOD AND BEVERAGE
SERVICES TO GUEST
Food & Beverage Services (NCII) – Senior High School
Quarter 4 – Module 3: Provide Food and Beverage Services to 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
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impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. 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 – Region XI

Regional Director: Allan G. Farnazo
Assistant Regional Director: Maria Ines C. Asuncion

Development Team of the Module

Writer: Meiloza C. De Leon

Editor:
Reviewer:
Illustrator:
Layout Artist:
Management Team:
Allan G. Farnazo Josephine L. Fadul
Mary Jeanne B. Aldeguer Christine C. Bagacay
Analiza C. Almazan Lorna C. Ragos
Pedelina O. Huevos Alpha D. Palconit

Printed in the Philippines by ________________________

Department of Education – Region XI

Office Address: F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

E-mail Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph

 SHS

FOOD AND
BEVERAGE
SERVICES NC II
Quarter 4 – Module 3:
Provide Food and Beverage
Services to Guest 2
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our
dear learners, can continue your studies and learn while at
home. Activities, questions, directions, exercises, and
discussions are carefully stated for you to understand each
lesson.
Each SLM is composed of different parts. Each part shall guide
you step-by-step as you discover and understand the lesson
prepared for you.
Pre-tests are provided to measure your prior knowledge on
lessons in each SLM. This will tell you if you need to proceed on
completing this module or if you need to ask your facilitator or
your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to
self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher
are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-based
learning.
Please use this module with care. Do not put unnecessary marks
on any part of this SLM. Use a separate sheet of paper in
answering the exercises and tests. And read the instructions
carefully before performing each task.
If you have any questions in using this SLM or any difficulty in
answering the tasks in this module, do not hesitate to consult
your teacher or facilitator.
Thank you.

ii
 Let Us Learn!

Welcome to the world of Food and Beverage Services!

This Module is a specialized course which leads you to Food &

Beverage Services National Certificate Level II (NC II).

This module is prepared to help you achieve the required Learning

Outcome, Perform Banquet or Catering Services and Serve Beverage
Orders. This will be the source of information that will enable you to acquire
the knowledge, skills, and attitudes in this trade independently at your own
pace or with minimum supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully.
It is divided into sections which cover all the skills and
knowledge you need to successfully complete this module.
- Use the self-check questions at the end of each lessons to test
your own progress.
- When you have completed this module (or several modules) and
feel confident that you have had sufficient practice, your trainer
will arrange an appointment with you to assess you. The result
of your assessment will be recorded.

This module contains the following Performance Standards:

- Demonstrate skills in different type or styles of table setting

with character, right color combinations aesthetic
considerations.
- Responds effectively and efficiently to customers’ special request
that are within the bounds of the service guidelines of the of the
establishments.

Lesson Perform Banquet or

Catering Food Service and
1
 1 Serve Beverages

Let Us Try!

How well do you know about the topic? Let’s try to find out by
answering the following questions. After answering this, you may check the
answers at the last part of this module.

Directions: Read the statement below. Write True if the statement is correct

and write False if the statement is incorrect. Write your answers

in the answer sheet.

____________ 1. Beverage should be served at the left side of the guest using
the left hand.

____________ 2. There are seven styles of Banquet Set-up.

____________ 3. The banquet manager’s function is to coordinate the

resources for functions including table layouts, staff scheduling, and
banquet set-up.

____________ 4. The banquet supervisor’s function is to handle all

correspondence and filling, taking bookings on phone

____________ 5. A red wine is a kind of pinkish table wine from red grapes
whose skins were removed after fermentation began.

____________ 6. When a customer orders a bottle, there are certain steps to

follow that offer the guest the best of service, attention to detail and overall
experience.

____________ 7. Waiters and staff make the actual arrangements carrying the
furniture, setting table appointments, and providing the service and
clearance during and after the function.

____________ 8. Clear the dishes when all guests at the table have finished
the course. Often you can tell they are finished because the fork and knife
are placed parallel to each other on the plate.

____________ 9. Fruit juices, fruit nectars, fruit drinks, coffee, and tea belong
to Alcoholic Beverages.

____________10. Presentation is important in many aspects of the restaurant

and beverage industry.

2
 Let Us Study

Way to go! Let us level up!

A banquet is a food and beverage service at a specific time and place, to a given
number of people, to an agreed menu and price. In most hotels and food service
establishments, banquet operations are handled by a separate section or department
known as banquet and catering department. In small establishments, banquet
operations are part of the overall function of the F&B

Department and do not constitute a separate section. Banquet operation may include:

• In house banquet functions which take place in the company’s function room.

• Outside catering that takes place in a venue chose by the client

Serve Food and Beverage Orders and Assist the Diners

Banquet service caters to various types of function for social, professional, and
state occasion as shown below:

Social Occasions Professional Events State affairs

Wedding Receptions Conferences State banquets
Birthday parties Conventions Diplomatic cocktails
Cocktail parties Training Programs and dinners
Balls Meetings of
Alumni gathering professional bodies
Annual company staff Board meetings
socials Dealer meeting
Theme nights Fashion show
Religious and national Product launches
celebrations Education Fairs
High school proms Political meets
Reunion Staff Awards Dinners

Banqueting is a business of selling space to hold functions. Banquets required

large halls with kitchens to provide quantity foods and a banquet brigade who are
skilled in the art of handling large bodies’ people. Banquet halls are found in medium
to large hotels, where banquet business is part of an overall strategy. This is a big
business as the volume of catering is large.

3
 Banquet Organizational Structure
Banquet Manager

Banquet Sales Coordinator Banquet Secretary

Banquet Supervisor Banquet Sommelier Banquet Chef

Waiters Banquet Cooks

Casual Staff Stewarding Staff

Source: Meiloza C. De Leon

Basic function of each member:

1. Banquet Manager - is the over all in charge of meeting banquets sales target,
developing banquet business, customer contact, banquet administration and
supervising all arrangements.

2. Banquet sales Coordinator - Prepares sales kits, fact sheets, layouts, and proposed
menus, visits potential clients to solicit business, is the point of contact internally and
conducts familiarization tour of the facilities. She/ he is usually present at functions to
provide the continued contact made by her with the clients.

3. Banquet Supervisor - coordinates the resources for functions including table

layouts, staff scheduling, and banquet set-up.

4
4. Waiters and casual staff - make the actual arrangements carrying the furniture,
setting table appointments, and providing the service and clearance during and after
the function.

5. Barman/Sommelier - wine butler, run the mobile bar to provide alcoholic and non-
alcoholic beverages and wine service.

6. Banquet Chef - and his brigade of cooks and stewards are experienced in handling
quantity food production and clean up. In an independent banquet hall, the chef
procures raw material from the local market.

7. Cooks- Prepare quantity food and serve them into bain marie (food warmers).
Cooking commences hours before a function, as quantity food needs more time.

8. Banquet Secretary- handles all correspondence and filling, taking bookings on

phone and may assist in accompanying guests on banquet hall FAM tours.

Banquet Set -up Styles

1. Herringbone

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University Journal-Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.2.1.

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 2. Board Meeting

"Https://kujss.iraqjournals.com/pdf_166170_8dd024058ce4abb6c364bec514cecef8.html." Kirkuk
University Journal-Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.2.1.

3. Banquet / Wedding Style

"Https://kujss.iraqjournals.com/pdf_166170_8dd024058ce4abb6c364bec514cecef8.html." Kirku
k University Journal-Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.2.1.

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 4. Theater Style

"Https://kujss.iraqjournals.com/pdf_166170_8dd024058ce4abb6c364bec514cecef8.html." Kirku
k University Journal-Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.2.1.

5. U Shape

"Https://kujss.iraqjournals.com/pdf_166170_8dd024058ce4abb6c364bec514cecef8.html." Kirkuk
University Journal-Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.2.1.

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 6. T- shape

"Https://kujss.iraqjournals.com/pdf_166170_8dd024058ce4abb6c364bec514cecef8.html." Kirkuk
University Journal-Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.2.1.

7. Classroom Style

"Https://kujss.iraqjournals.com/pdf_166170_8dd024058ce4abb6c364bec514cecef8.html." Kirk
uk University Journal-Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.2.1.

8
SERVING BEVERAGES

Serve beverage at the right side of the guest using the right hand. Give beverage
service maximum attention throughout the meal. Take the cocktail order first, before
the appetizer order. Table wines are opened and served when ordered, as all other
beverages. Keep glasses refilled with ice water, and wine glasses filled with wine until
the bottle is empty.
Suggest an after-dinner drink when you take the dessert order. Serve all
beverages such as water, milk, coffee, and alcoholic beverages from the right of the
guest with your right hand.

Refill beverages such as coffee or wine without lifting the cup or glass from the table.

Whenever pouring a hot beverage for the guest seated close together, use a clean,
folded napkin or under liner in your left hand and shield the guest from the hot
container.

Types of Wines:

RED WINE - wine having a red WHITE WINE - any wine of a clear,
color derived from skins of dark- transparent color, bordering on white,
colored grapes. as Madeira, sherry, Lisbon, etc.; --
9
 distinguished from wines of a deep
red color, as port and Burgundy.

CHAMPAGNE - a sparkling white ROSE WINE - pinkish table wine from

wine made from a blend of grapes, red grapes whose skins were removed
especially Chardonnay and pinot, after fermentation began.
produced in Champagne.

SPARKLING WINE - any of VERMOUTH - a sweet or dry fortified

various effervescent wines, such wine flavored with aromatic herbs and
as champagne, produced by a used chiefly in mixed drinks.
process involving fermentation in Beer - is made by the process of
the bottle. fermentation of starch by combining
yeast and malted cereal, such as corn,
rye, wheat or barely. It contains 4 to 8
percent of alcohol.

10
 Presenting the Wine List

Figure 1

Once all the customers are seated at the table in the restaurant, you should
present the wine list to the host. By following the procedures listed, you will ensure
that the customer is satisfied with their choice of wine for the evening.

 Open the wine list at the first page and present it to the host. For ease of presentation
place the list in your right hand, holding the spine at the top between your thumb and
first two fingers.

 Present the wine list by stating “Excuse me sir/madam, the wine list”.

 If there are any wines not in stock, state this immediately, before the host has time to
enquire.

 Leave the host to study the wine list for about 5 minutes. Keep an eye on the table,
watching the movements of the host to see if they have closed the wine list. This is
usually a good signal that they are ready to order.

Taking the Wine Order

Figure 2

11
 Many diners rely on their servers to suggest a wine they would enjoy. When the
guest has a good experience, the guest tips well, the server is happy, and the
restaurant is successful. When taking the wine order, be prepared; have an
understanding about the wine your restaurant offers, how it pairs with the entrées,
and what you can do to assist guests in their decisions. Be knowledgeable about the
wine list. Restaurant servers are obliged to have a basic knowledge of the restaurant’s
menu.

Dealing with Customer Questions / Queries

When serving wine, a customer will expect you to have a general knowledge
about what you are serving, so make yourself aware of the wines you serve and what
dishes they accompany. When answering any questions, there are some simple points
to follow:
 If a customer asks a question that you don’t know the answer to, inform the
customer that you will find out for them and return.
 Always give the customer your undivided attention.
 Do not laugh at the customer, no matter how silly the question may seem.
 If in doubt, return to your manager / supervisor for assistance, who will assist you
with any questions a customer may have.
Provide a sample.
When a customer is unsure what to order, but only wants a glass, he or she may
ask for a sample of the wine. If the bar has a bottle of the wine already opened, they
might pour a small taste in a wine glass for the guest to try before ordering a full glass,
or even a bottle—although this is less common. The more common technique is for the
server to help the guest decide on something they are sure to enjoy rather than risk
losing the sale on a glass or a bottle.
Presenting Wine to Guests
Presentation is important in many aspects of the restaurant and beverage
industry, but especially important when it comes to serving bottles of wine. When a
customer orders a bottle, there are certain steps to follow that offer the guest the best
of service, attention to detail and overall experience.
In general, handle the wine bottle with care, as shaking it could agitate any sediment
in the bottle, and approach the service professionally. Be sure all the guests who will
be partaking have wine glasses at their table settings.
Show the bottle to the guest who ordered it. It does not matter if the guest who
ordered the wine is an experienced patriarch or a 21-year-old woman. When bringing
the wine to the table, show it to the person who ordered it, who will be the initial
taster. If a man and woman are dining together, and the woman orders the wine, it is
considered insulting to the woman if the server immediately presents the wine to the
man.
If a group at one table collectively negotiates the type of wine they would like, it
is appropriate to ask the table which of them would like to taste the wine when you

12
return to the table with the bottle. Be sure to hold the bottle so that the guest can
verify the label and communicate their approval.

Now the hard part: UNCORKING THE WINE

 Use the blade on your wine key to cut the foil top. Put the foil top in your apron
or pocket, not on the table.
 Remove the cork with your wine key and put it wet side up, on the table, in front
of the person who ordered the wine. A double knuckle wine key can make the
process easier.
 TWO things to remember:
1: NEVER PUT THE BOTTLE ON THE TABLE. You must learn how to open a
bottle in the air, not on a flat surface. Practice at home. You can also ask the
bartender or wine steward if you can practice before the dinner shift by opening
bottles of house wine.
2: You’re supposed to keep the label pointing the person who ordered the wine
the whole time you are uncorking the wine. Again, this takes practice.)))
TIP: Make sure you check the type of closure the wine bottle has. Wine bottles are
closed now with corks, corks, and twist off bottle tops. Nothing says INEXPERIENCED
like a waiter putting a corkscrew into a metal twist off cap!
 Pour a small amount in the glass of the person who ordered the wine.
 Do not touch the wine glass with the bottle while pouring.
 The person will try the wine (this can involve looking at the color, swirling it,
smelling it, and sipping it).
 They will then either nod their approval or tell you there is something wrong with
it.
 If they say there is something wrong with the wine, follow your restaurant's
procedure for dealing with this situation.

HINT: Using a linen napkin during wine service is helpful. With the linen wrapped
loosely around the bottle while pouring you can wipe away any errant drips before they
spoil the tablecloth or tabletop.
After approval, the wine will be poured clockwise to the right, ladies first. The
host's glass will be topped last. Make sure you don't put too much wine in the first few
glasses...you need to pour the same amount for each diner.

Pouring Wine at the Table

The moment of truth really comes when the server pours the wine, and the guest
tastes it for the first time. The guest will no doubt pay attention while the wine is
poured and will be eager to try a taste. The server should be skilled pouring wine
gracefully and without drips.

13
  Hold the bottle properly. If serving a white wine, wrap the bottle in a clean, white
linen napkin to keep the bottle chilled against the warmth of your hand. Some
servers prefer to hold the bottle at the base, and others hold it closer to the neck.
 A bartender pours a glass of wine for a customer. Pour a small amount for the
taster first. The initial pour is always for the person tasting the wine.
 Sparkling wines should be poured slowly against the inside of a wine glass, while
still wine can be poured into the center of the glass. Pour enough to fill about
one-half inch up from the bottom of the glass.
 Be ready with a clean napkin or other linen to wipe the mouth of the bottle in
case of drips.
 Roll the bottle slightly when finishing the pour to minimize dripping. Be sure
that the bottle does not touch the wine glass.
 Once the sample of wine is poured, it is proper to allow the guest time to swirl
the wine, view it in the glass, smell it, and finally taste it, before deciding to
accept it.
 Pour the wine for other guests. Once accepted, move immediately to the other
guests at the table. Some operations suggest servers simply move around the
table clockwise, while others insist that women should be served first, starting
with the eldest lady, and ending with the youngest.
 Follow with the men at the table, and finish with the person who ordered the
wine. The pour size will depend on how many guests are seated at the table, but
the server should aim to fill each glass no more than half full.
 Place the bottle on the table. If the wine is a white wine, ask the guests if they
would prefer the wine be left on the table. If so, be sure to keep it in a wine
bucket with ice to maintain the chilled temperature. Red wines can typically be
kept right on the table.

Opening a Bottle of Wine

• Holding the bottle by the neck in your left hand, with the label facing the
customer, carefully cut the foil below the lip of the bottle with the blade on your cork
screw and remove the foil.
• Insert the cork screw into the cork, carefully extracting the cork.
• Ensure that you have your waiters cloth draped over your forearm so as you can
wipe the neck of the bottle.
Opening a Bottle of Champagne / Sparkling Wine

 Remove the foil around the top of the bottle.

 Carefully unwind the wire restraint keeping your waiter’s cloth tightly on top (with about
1 in 20 bottles the cork is released as soon as the wire is released, be careful).
 Point the bottle away from anyone sitting nearby.
 Holding the base of the bottle, hold the cork (in your left hand) and gently twist the base
of the bottle with your right hand.

14
  You will feel the cork starting to lift.
 Keep pressure on the cork, you will hear a gentle “pliff” as the cork eases out. There
should be no “Pop”
 Pour immediately into chilled glasses using the same service procedures as when
serving wine, i.e., let the host taste first, ladies and then the gents and always the host
last.

Figure 10
CLEARING DISHES FROM THE TABLE

Clear the dishes when all guests at the table have finished the course. Often you can tell
they are finished because the fork and knife are placed parallel to each other on the plate.

When in doubt, ask if they are finished. Then remove all soiled dishes and utensils
completely before serving the next food item.

Clear dishes from the right of the guests with right hand. Again, move from guest to
guest in a counterclockwise direction around the table. In addition to dishes, pick up all
cracker wrappers and soiled silver.

Clear soiled dishes to a nearby tray on a tray stand. Work quietly and efficiently, and
never scrape or stack the dishes at the table.
Stack the dishes on the tray so they are well balanced and safe for you to carry to the
dishwashing area.

Let Us Practice

Awesome! You've made this far! Let's keep going!

From what you have learned in the previous lesson, answer the question with an
illustration: Write your answers in your notebook.

Directions: Your family wants to hold a birthday party for your sister’s 18 th birthday.
Illustrate the kind of Banquet Set-up you should apply. Draw your answer in your
notebook.

15
Rubrics
Relevance 10 points
Neatness and Cleanliness 5 point

Let Us Practice More

ACTIVITY 1.2 – Write, write, and write!

Directions: Write an essay about how to properly open a red wine in two paragraphs in your
FBS notebook.

Rubrics
Content: 10 points
Organization of Thoughts: 5 points
Structure & Mechanics: 5 points
(grammar, punctuation, capitalization)

Let Us Remember

Awesome! Now, let us gather what we have learned.

Awesome! Now, let us gather what you have learned.

Directions: Make a Diagram about the Banquet Organizational Structure. Write the functions
of each member briefly in your notebook.

Rubrics
Content: 10 points
Flow of the dialogue: 5 points
Organization of ideas: 5 points
(grammar, punctuation, capitalization)

16
 Let Us Assess
Be a scriptwriter!

Create a dialogue between a waiter and a customer in a restaurant scenario about

SERVING BEVERAGES in your FBS notebook. Make sure to incorporate your knowledge
acquired from reading the previous lessons, including the following:

 Presenting the Wine List

 Taking the Wine Order
 Dealing with Customer’s Questions / Queries
 Presenting Wine to Guests
 Pouring Wine at the Table

Rubrics
Content: 10 points
Flow of the dialogue: 5 points
Organization of ideas: 5 points
(grammar, punctuation, capitalization)

Let Us Enhance

Excellent! This would be easy for you!

Directions: Illustrate at least one (1) non-alcoholic beverage you have tried tasting or drinking
before and at least one (1) alcoholic beverage that is familiar to you or you have ever heard of
before. Describe each of your illustration below the drawing. Copy and answer in your FBS
notebook.

Kind of Your own illustration (drawing) Description of the beverage

beverage
Alcoholi
c
Beverage
Non-
alcoholic
Beverage

Rubrics
Content: 10 points
Cleanliness of the illustration: 5 points
Organization of ideas: 5 points
17
(grammar, punctuation, capitalization)

Let Us Reflect

Congratulations!

In your understanding, what should be the character of a waiter who serves beverages
in an establishment? Express your answer using this diagram. Write your reflection in your
FBS notebook.

Characters
of a waiter

Rubrics
Content: 2 points
Organization of Thoughts: 2 points
Structure & Mechanics: 1 point

18
 (grammar, punctuation, capitalization)

Answer key to Activities

Lesson 1: Perform Banquet or Catering Food Service and Serve Beverages

LET US TRY!

1. False
LET US PRACTICE LET US REMEMBER
2. True LET US PRACTICE Diagram
3. False Drawing MORE

4. False Note: Teacher will

Write write write
Note: Teacher will check the answers
5. False
check the answers based on the rubrics
6. True Note: Teacher will
based on the rubrics presented.
7. True check the answers
presented.
8. True based on the rubrics

9. False presented.

10. True

LET US ASSESS

Script writing
LET US ENHANCE
LET US REFLECT
Note: Teacher will Ilustrate
Venn Diagram
check the answers
based on the rubrics
presented. Teacher will check
Teacher will check the answer based
the answer based on the rubrics
on the rubrics presented.
presented

19
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Disease (COVID-19). Accessed May 20, 2020. https://www.doh.gov.ph/2019-nCoV
Flying Birds. “Media Gallery”. Learning Resource Portal. Accessed July 10, 2020.
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_resources/53040aa595e80.png
Fruits on a plate. “Media Gallery”. Learning Resource Portal. Accessed July 10, 2020.
http://lrmds.deped.gov.ph/media/cache/my_thumb/
media_resources/52848d572936a.png
Girl Cleaning the House. “Media Gallery”. Learning Resource Portal. Accessed July 10,
2020. http://lrmds.deped.gov.ph/media/cache/
my_thumb/media_resources/529460c384b1a.jpeg
Girl Singing_col. “Media Gallery”. Learning Resource Portal. Accessed July 10, 2020.
http://lrmds.deped.gov.ph/media/cache/my_thumb/
media_resources/52e89660a1af8.jpeg
Nash, Kitty. “Kinds of Sentences/Sentence Purposes.” English Grammar 101. Accessed
May 23, 2020. https://www.englishgrammar101.com/module-10/clauses/lesson-
7/kinds-of-sentences-sentence-purposes.
Ponciano, Mil Flores, Esperanza Diaz Cruz, Ana Lou Caspi, Criselda DG Ocang, Jeanette V.
Sison, Raymond Bustamante, Rose B. Pamintuan, et al. 2014. "Phrase or
Sentence?." In Let's Get Better in Reading Grade 3- Learner's Materials, 3. Pasig City:
DepEd IM
"Https://kujss.iraqjournals.com/
pdf_166170_8dd024058ce4abb6c364bec514cecef8.html." Kirkuk University Journal-
Scientific Studies 15, no. 2 (2020): 1-16. doi:10.32894/kujss.2019.15.

For inquiries or feedback, please write or call:

Department of Education – Region XI (DepEd- XI)

F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

Email Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph