11

TVL– HE-FOOD AND BEVERAGES

SERVICES
Quarter–1Module
4:
PREPARE THE DINING ROOM/RESTAURANT
AREA FOR SERVICE (AS)
Set the Mood/Ambiance of the Dining Area
TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 4: Prepare the Dining Room/Restaurant Area For Service
(AS): Set the Mood/Ambiance of the Dining Area
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 exploitation of
such work for profit. Such agency or office may, among other things, 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

Secretary: Leonor Magtolis Briones Undersecretary:
Diosdado M. San Antonio

Development Team of the Module

Writer: Herminia S. Aguilar

Editors: Jesusa D. Paladar & Jefferdy Alegado
Reviewer: Maria Farina G. Calumba
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 11

TVL
Quarter 1 – Module 4:
Prepare The Dining
Room/Restaurant Area For
Sevice (AS)
Set the Mood/Ambiance
of the Dining Area
Introductory Message
For the facilitator:

Welcome to the TVL-Food and Beverage Services 11 Alternative Delivery

Mode (ADM) Module on Prepare the Dining Room/Restaurant Area for
Service (AS): Set the Mood/Ambiance of the Dining Area!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the
K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in
the body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while
allowing them to manage their own learning. Furthermore, you are
expected to encourage and assist the learners as they do the tasks
included in the module.

For the learner:

Welcome to the TVL-Food and Beverage Services Alternative Delivery

Mode (ADM) Module on Prepare the Dining Room/Restaurant Area for
Service (AS): Set the Mood/Ambiance of the Dining Area!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.

ii
This module has the following parts and corresponding icons:
What I Need to
Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.
What I
Know This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip
this module.

This is a brief drill or review to help you link

the current lesson with the previous one.
What’s In
What’s
New In this portion, the new lesson will be
introduced to you in various ways; a story,
a song, a poem, a problem opener, an
activity or a situation.
What
is It This section provides a brief discussion of
the lesson. This aims to help you discover
and understand new concepts and skills.
What’s
More This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have
Learned This includes questions or blank
sentence/paragraph to be filled in to
process what you learned from the lesson.
What I
Can Do This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.

This is a task which aims to evaluate your

level of mastery in achieving the learning
Assessment
competency.

In this portion, another activity will be

given to you to enrich your knowledge or
Additional Activities skill of the lesson learned.
Answer
This contains answers to all activities in the
Key module.

ii
i
At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies.
You can do it!

iv
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Preparing the Dining Room/Restaurant Area for
Service (AS) Set the Mood/Ambiance of the Dining Area. The scope of this
module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But
the order in which you read them can be changed to correspond with the
textbook you are now using.

After going through this module, you are expected to:

1. enumerate key points in setting the dining atmosphere;

2. create a checklist in cleaning a dining room in a restaurant; and
3. promote safety and wellness by maintaining a clean

1
 What I Know

Let us determine how much you already know about take set the mood/
ambiance of the dining area.

Direction: Write TRUE if the statement is correct, and FALSE if it is incorrect.

Write your answer in your notebook.

_________1. Table setting refers to the placement of tableware and glassware.

_________2. Dinner plates and soup bowls are examples of silverware.
_________3. Silverware are set 2 inches from the edge of the table.
_________4. Set knives to the left of the dinner fork.
_________5. Coffee spoons are set to the right of the knives.
_________6. Cover is one place setting, which means the space required on a
table laying cutlery, crockery and glassware is for one person.
_________7. The cutting edge of knives should face to the right.
_________8. Water goblets should be kept to the right of the cover, and at the
tip
of the knife.
_________9. Dirt and dust should first be removed with vacuum cleaner or a
broom.
________10. Sawdust is used on some floors to absorb any liquids that fall.

Note: If you get 100% correct in this pre- assessment, skip the lesson
but if not and only get 50% to 99% correct, then proceed with the
lesson.

2
 Lesso
SET THE MOOD OF AMBIANCE

n 4 OF THE DINING AREA

A restaurant’s atmosphere sets the stage. It’s about more than just a
dining room away from home. Food taken the spotlight as guests become its
audience. Factors such as music, lighting, artwork and spacing combine to
create comfort, intimacy and even romance.

This module was designed and written with you in mind. It is here to helps
students understand what the total dining experience of the guests is greatly
affected by the atmosphere of the place. The mood and ambiance of the dining
environment should reflect the time of day and the location, to create an
atmosphere that is consistent with the desired character of the establishment.

What’s In

1. What are the key points in setting an ambiance in the restaurant?

2. What different factors can affect the ambiance of a restaurant?
3. How would you describe a fine dining restaurant?

Notes to the Teacher

This contains helpful tips or strategies

that will help you in guiding the learners. The
following are information that would lead to the
activities and assessment. Some activities may
need your own discretion upon checking, or you
may use rubric if provided. Please review the
activities and answer keys and amend if necessary.

3
 What’s New

Direction: Can You Guess the Missing Words? Guess the word based on the
given definition in each number. Rumbled letters serve as your clue to guess the
word.

_____________(ECNAIBMA) 1. The mood or feeling of a particular place.

_____________(THGIL) 2. Something that makes vision possible.

_____________(CISUM) 3. Vocal, instrumental or mechanical sounds having

rhythm, melody or harmony.

_____________(NAELC) 4. Free from dirt, marks, etc.

What is It

SET THE MOOD OF THE AMBIANCE OF THE DINING ARE

Key points to be considered in setting the dining atmosphere

Creating the right ambiance for restaurant can be a difficult task.

Restaurateurs spend millions of pesos to create the perfect ambiance in their
establishments. Setting the right ambiance is of utmost importance for a great
dining experience. Here are several things that general manager could do to
ensure that guests will have a unique setting in which to enjoy their meals.

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• Lighting: Daylight or bright lighting is preferred for daytime meal services.
Subdued light is more appropriate for evening dining. Candlelight can
enhance the mood for evening dining but should not be used for daytime
events. The lighting level is crucial in setting a comfortable feel. The
lighting must be dim enough to create an intimate and inviting feel, but not
so dim as to interfere with a guest’s ability to easily read the menu.

• Views: tables should be set to take best advantage of the views from
dining room, which is subject to the limitations of space.

• Music: Background music may be appropriate in establishing a mood. In

dining rooms where music is played, special consideration must be given to
the placement of tables in terms to the volume of the music.

• Décor: the décor should be consistent to create a harmonious atmosphere.

Color selection plays an important part in the dining experience. Some
colors are warm, others cold, some are romantic, and others business-like.
Individual waiters are often responsible for details. Live plants and fresh
flowers, for example. Make a major contribution to the overall presentation
and to the mood a room encourage. They must be carefully placed, well-
presented, and well maintained.

• Communication: Let the staff know why the restaurant is designed the
way it is. For example, some are known for its chalkboards, famous quotes
on the walls, and classic rock music. The team must know that the
chalkboards are there as a tool to communicate food and drink features and
special events, the quotes convey the message of fun and irreverent
attitude, and the music is create an upbeat and comfortable atmosphere.

Dining Room Furniture

In arranging a dining room separately or as a part of a larger room,

the placement of furniture can make a big difference on how you make
guests at your table feel welcome. This can come as a challenge, especially
5
if furniture is moved from one dining room to another. Keep your focus on
ease and comfort.

Analyze your space

• Measure the dimensions of the room and draw a sketch of the space on
grid paper, using a scale. This planning is useful because of relative
inflexibility of furniture arrangement in a dining room. The chairs need to
be drawn up to the table, and this configuration dominates the room.
• Assess the position of your planned seating arrangement and the location
of the windows, to prevent glare in the eyes of people seated at the
table. Even if the dining room is used mostly for entertainment, this can
be a factor in the seating arrangement for weekend luncheons or Sunday
brunch.
• Walk through the mechanics of serving a meal from kitchen to dining
room. This will help you decide where to put serving or storage cabinets,
so that you do not have to maneuver around the chairs to the far end of
the table in order to set down a heavy platter or other serving dish.

FURNITURE ARRANGEMENT

• Place the bulkiest piece of furniture first. While this may violate the
classic vision of a table centered under a lighting fixture, it allows for
a more efficient use of the remaining floor space than centering the
table and then expecting to tuck other furniture pieces against the
walls.

• Move a light fixture, if necessary, rather than struggling to place the

table under it. This is a more effective use of space and will certainly
be less expensive than buying new furniture to complete the setup.

• Put regularly empty chairs against the walls, in the corners or even in
another room. Guests will feel less hemmed in if there is no empty
extra chair next to them. The meal will seem more complete without
empty places at the table.
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 • Incorporating a bench seats a flexible number of people, especially
children, and may be the perfect solution for available seats if an
unexpected guest comes along.

• Replace your square or rectangular table with an oval round table that
can be enlarged with leaves. The absence of sharp corners increases
place setting space and lets you include more people at the table.

• Place décor collections in a glass-fronted corner cabinet or on wall-

hung shelves. Serving and dining surfaces need to be bare because
they are used frequently. If your table seems a bit stark, consider a
low permanent centerpiece, such as abowl full of colored glass balls or
a low- growing potted plant, which can be easily removed for a meal.
Any centerpiece remaining on the table for the meal, whether a flower
arrangement or a cluster of candles and objects, should not be taller
than 12 inches high, so as not to obstruct the diner’s ability to see
and hear each other comfortably.

• A bare floor and or low-pile washable carpeting makes cleanup easy

for families with children. Low-pile carpet or a rug can diminish noise
in the room but should be large enough that chair legs do not catch
on the edges. The hard surface of tile floors may increase room noise
and potential breakage of dishes. Choose tile that does not absord
grease and other stains easily.

Creating room for movement

1. Leave a pathway between entrances

2. Avoid blocking the paths
3. Make sure all furniture and outlets are easily accessible

Placing Accessories
• Use painting, mirrors and other size dependent items strategically
• Size rugs carefully
• Use high curtains
• Use symmetry

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Ambient Sound

Sound play an important role in influencing the mood and

perception of the patrons. Even soft music has an effect on the listener
that can subtly improve the customer’s mood. Therefore, it is important to
select music that is both calming and appealing.

There are customers who are not in the restaurant to listen to music,
so it is better to play classical music. It is effective in creating a positive
mood.
An ambient sound will create a positive image of your restaurant and
customers will truly have the best dining experience.

Whatever your music selection is, always play it softly. It should be suited
to the setting and theme of the restaurant. On one hand, it should not be
too soft that it can barely be heard and thus fail to set the mood intended.
On the other hand, with very loud music, customers will not be able to
converse easily. They may need to shout for them to be heard. Hence,
the music should neither be too loud nor too soft for a conducive dining
experience.

Reasons for cleaning floors

• To remove stains, dirt, litter and obstructions.
• To remove grit and sand which scratch and wear down the surface.

8
• To remove allergens, in particular dust.
• To prevent wear on the surface (e.g. by using a floor wax or protective
sealant).
• To make the environment sanitaryeven in the kitchen.
• To maintain an optimum traction such as for dance floor.

Methods of Floor Cleaning

The treatment of floors varies depending on the floor type. For

safety, it is most important to ensure the floor is not left even slightly wet
after cleaning or mopping.

Sawdust is used on some floors to absord any liquids that fall. The
sawdust is swept up and replaced each day. This was common practice in
pubs in the past and is still used in some butchers and fishmongers.

It used to be common to use tea leaves to collect dirt from carpets

and remove odors. Nowadays, it is still quite common to use
diatomaceous earth or any cat liter type material to remove infestations
from floors.

There are also a wide variety of floor cleaning machines available

today such as floor buffers, automatic floor scrubbers and sweepers and
carpet extractors that can clean almost any type of hard floor or carpeted
flooring surface in much less time than it would take using a traditional
cleaning method.

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Wood Flooring should be treated completely

Wood flooring should be treated completely depending on whether it

is waxed or oiled, or whether it has a polyurethane coating. It is always
important to determine the type of finish of a wooden floor and its
treatment. For instance, it is difficult to clear wood floor wax from a
polyurethane floor.

Below are some simple cleaning instructions:

Clear the floor of any furniture that is easy to move.

Sweep or vacuum all loose dirt and debris.
Mop the floor, along with the grain. If the floors are polyurethane,
dampen a mop with water and a few drops of washing liquid.

Be sure to ring out the mop thoroughly before using it on the floor.
Run the mop back and forth, going with the grain of the wood in
smooth strokes. If your floors are lacquered or shellacked, do not
use water. Using soap can stain the wood and cause buckling.

Buff the floor with a soft cloth to remove any soapy residue. Cloth
diapers work well for buffing because they are very soft and
absorbent.

Tile and Stone Floors

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 Nowadays, many modern kitchens, stairs and bathrooms have tile
flooring that can be cleaned in three simple steps:

• Dirt or dust should first be removed with vacuum cleaner or a broom.

• Have a floor cleaning solution or spray bottle for the appropriate floor. If
you are cleaning stone floors such as those made from marble, granite,
travertine, etc., make sure the cleaning agent states that it is for stones.
An acidic tile cleaning solution can be used on ceramic and porcelain
floors.

• After spraying the tile or stone floors in small area, use a mop to clean and
scrub the floors.

Carpet cleaning tips for long lasting carpet

Properly cleaned and maintained carpets will last twice as long. Learn the
effective strategies for keeping a carpet looking new and fresh for years.

Strategies:

1. Remove dirt. Dirt is like thousands of little blades that cut carpet fibers.
• Set the vacuum at the right height.
• Vacuum often to protect carpet.
• Start with a clean bag or filter.
• Vacuum at a high speed
• Use walk-off mats

2. Choose a truck-mounted equipment rather than portable steam cleaning

equipment because it exhausts the dirty air and humidity outside. Its
stronger suction leaves carpets drier too.

3. Do it yourself (DIY) right.

• Clean the carpet before it becomes really dirty.
• Vacuum well before and after cleaning.
• Pre-heating stains and high-traffic areas.
• Mix a drop of detergent with hot water in a spray bottle, lightly mist
the dirties areas. Let sit for 5 to 10 minutes before starting the
general cleaning.
• Remove or elevate furniture to prevent rust from metal caste or
stains from paint and finishes from transferring to damp carpet.
• Do not over wet the carpet. Make only one pass with the soap and
water solution. Make one pass with the neutralizing rinse solution. 
Let it dry thoroughly

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1. Clean stains right away

• Do not dig or scoop food spills. Digging or scooping can stain the carpet.
If there are solids on top of the stain, use a spoon or dull knife to carefully
scrape the food toward the middle of the spill and into a white towel and
then treat the stain.
• Remove the stain immediately.
• Try water first, 80% of stains can BE removed using plain water.
• Do not rub or scrub. Scrubbing a stain will damage the fibers and create
fuzzy area. Be patient. Work water gently into the spill and then blot with
a dry cloth. If you are patient, you will almost always be able to remove
the stain. On tough spots, try vinegar or club soda. If water does not
work, try a white vinegar and water solution with eaqual amounts of club
soda before trying commercial cleaning products. Test commercial
product first. Some products
can cause carpet to accumulate dirty faster or can damage the carpet’s
color and texture.

Keep Cool with Air Conditioners

Most home and office needs an air-cooling system to feel comfortable

during hot and humid summer weather. Under intense conditions, air
conditioners may keep the elderly and other people, especially those with
sickness or those susceptible to illness safe from health problems caused by
heat.
Today, many air conditioners that offer various models are available.
The manufacturers of these air conditioners are required to meet certain
standard and undergo strict quality check before they are made available to
public.

Points to Consider When Buying Air Conditioner

If the room is in rectangular or square – shaped, just multiply the length

and width. For other shaped-rooms, multiply the length with its width and
divide it by two. After getting the measurements, you may now determine the
cooling capacity the room needs. It is advisable that the in a 17-19 sq. m.
room a 1 horsepower (HP) air conditioner is sufficient. Experts say 1HP is

12
 sufficient to beat the heat. So the higher the area to be ventilated, the
greater HP is needed.

Keep in mind that air conditioners are meaured using the Energy Efficiency
Ratio (EER). The higher the EER, the more efficient the unit is. Each increase
of 1.0 EER is equivalent to 10% in energy efficiency. So the highest EER
proviodes extreme cooling capacity. If you want to know more about EER
details, it is usually found on Energy Guide of the unit you want to purchase.
The comfort of our guest is a key element during their stay or during dinner.
Ensuring a high degree of environmental well being should be one of the main
goals. The real challenge is to meet this need with an air conditioning system
that is reliable and is energy efficient.

What’s More
Activity 1

Direction: List down different foodservice system. Write your answer in your
notebook.

Five (5) key points to be considered in setting the dining atmosphere

1. ______________________________________________ 2.
______________________________________________
3. ______________________________________________ 4.
______________________________________________
5. ______________________________________________

Activity 2

True or False: Write TRUE if the statement is correct, and FALSE if it is

incorrect. Write your answer in your notebook.

___________________1. Choose a truck-mounted equipment rather than portable

steam cleaning equipment because it exhausts the dirty air
and humidity outside.
___________________2. For other shaped-rooms, multiply the length with its width
and divide it by three.
___________________3. If there are solids on top of the stain, use a spoon or dull
knife to carefully scrape the food toward the middle of the
spill and into a white towel and then treat the stain.
13
___________________4. Clear the floor of any furniture that is easy to move.
___________________5. The treatment of floors varies depending on the floor type.

What I Have Learned

Reflect your learning on this lesson. Write your answer on your notebook.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Rubrics
Areas of
Assessment A B C D
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are
Ideas manner manner general vague or
10 points 7 points unclear
4 points 1 point
Organization Strong and Organized Some No
organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
10 points 7 points beg/mid/end beg/mid/end
4 points 1 point
Understanding Writing shows Writing shows Writing shows Writing shows
strong a clear adequate little
understanding understanding understanding understanding
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous
errors errors
10 points 7 points 4 points 1 point
TOTAL POINTS /40 POINTS

14
 What I Can Do

Instruction: Go to your kitchen, observe how your parents or guardian store

and stack kitchen tools and equipment. Take note of your observation and make
comments/suggestion on how to improve their storing and stacking procedures.
Submit your observation sheet next week.

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

Performance of the learners will be rated using this rubric:

Criteria Scoring

Demonstrated and perform 5 proper ways of storing and

stacking tools and equipment
Demonstrated and perform 4 proper ways of storing and
stacking tools and equipment
Demonstrated and perform 3 proper ways of storing and
stacking tools and equipment
Demonstrated and perform 2 proper ways of storing and
stacking tools and equipment
Demonstrated and perform 1 proper ways of storing and
stacking tools and equipment
Failed to demonstrate and perform any storing and
stacking procedures of tools and equipment

Assessment

Direction: List down different foodservice system. Write your answer in your
notebook.

Five (5) strategies to remove dirt

1. ______________________________________________ 2.
______________________________________________ 3.

15
 ______________________________________________ 4.
______________________________________________ 5.
______________________________________________

True or False: Write TRUE if the statement is correct, and FALSE if it is

incorrect. Write your answer in your notebook.

_________6. Dirt and dust should first be removed with vacuum cleaner or a
broom.
_________7. Sawdust is used on some floors to absorb any liquids that fall.
_________8. Choose a truck-mounted equipment rather than portable steam
cleaning equipment because it exhausts the dirty air and humidity
outside.
_________9. For other shaped-rooms, multiply the length with its width and divide
it by three.
_________10. If there are solids on top of the stain, use a spoon or
dull knife to

Additional Activities

A checklist or a to-do list is a very common everyday tool. It proves to be a

very useful document for anyone who has trouble or organizing the time or
project. Just by using this checklist all the tasks can be divided and navigated
according.

Make a checklist on how to clean and treat dining room properly as a

restaurant manager. Copy the checklist in your notebook.

Sample checklist will guide you in order to make your output easier.
CONDITION-
NO. FEATURE AREA (CLEAN)
YES NO
1 Windows KITCHEN
2 Floor KITCHEN
3 Walls KITCHEN
4 Ceiling KITCHEN
5 Lights & Switches KITCHEN
6 Outlets KITCHEN
7 Stove KITCHEN
8 Refrigerator KITCHEN
9 Sink KITCHEN
10 Cabinet & Counter KITCHEN
11 Baseboards KITCHEN
12 Door DINING
13 Carpet or Floor DINING
16
 14 Walls DINING
15 Windows DINING
16 Ceiling DINING
17 Outlet, including cable outlet DINING
18 Light & Switches DINING

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

Performance of the learners will be rated using this rubric

Criteria Assessment

Very Needs
Satisfactory
Excellent(5pts) Satisfactory Improvement Total
(2pts)
(3pts) (1pt)
Guests are
acknowledge
d as soon as
they call.
Guests are
greeted and
treated
properly
when making
reservation.
Details of
reservations
are checked
based on
established
standard
policy.

17
 Answer Key

TRUE  FALSE 6.
TRUE 
TRUE  TRUE 5.
TRUE 
TRUE  TRUE 4.
TRUE 
FALSE  FALSE 3.
TRUE 
TRUE  TRUE 2.
FALSE 
TRUE 
ACTIVITY 2
FALSE 
TRUE 
COMMUNICATION 5.
TRUE 
TRUE 
DÉCOR 4.
TRUE 
FALSE  MUSIC 3.
TRUE 
TRUE  VIEWS 2.
OFF MATS USE
- WALK 
What I Know LIGHTING 1.
VACUUM AT A HIGH SPEED 
ACTIVITY 1
What’s More START WITH A CLEAN BAG OR FILTER. 

VACUUM OFTEN TO PROTEC

T CARPET. 

SET THE VACUUM AT THE RIGHT HEIGHT. 

ASSESSMENT
rubric.)
It will be graded using the( WHAT I CAN DO

References
Arcos, Cristela M., Yu, Evangeline., and Flores, Jelly M. 2017. Food and Beverage
Services. Provide Food and Beverage Services: Serve Food Orders (1-20).
Meralco Avenue, Pasig City, Philippines.

https://travelelog.com/telephone-channel-is-still-king-for-hotel-bookings/

https://servicethatsells.com/blog/telephone -skills-employees/

https://www.thespruce.com/restaurant-reservation-etiquette-1216985

https://www.pymnts.com/payments-as-a-service/2018/reservation-platforms-

18
restaurant/ https://www.pymnts.com/payments-as-a-service/2018/mobile-diner-

reservation/

https://vanessajanethompson.wordpress.com/2011/07/26/restaurant -
reservation-chart/ https://www.pinterest.de/pin/369576713172200421/

19
For inquiries or feedback, please write or call:

Department of Education
– Schools Division of Negros Oriental
Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376

/ 541 1117
Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net