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
1st QUARTER-WEEK 1-2
MELC: Prepare the Dining Room/Restaurant Area for Service
(LO 1: Take table reservations)
 TLE_HEFBS912AS-Ia-b-1
Objectives:
1.
Identify the different types of restaurant reservation and food service system.
2.
Enumerate the important tips in taking reservations.
3.
Perform table reservation
Prepared by:
MA. ANDREA JMENEZ BARCENAS- CARAMAT
Teacher II
Name: ___________________________________________
Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Types of Restaurant and Food Service Systems,
Most Essential Learning Competency: LO 1: Take table reservations
 K to 12 BEC CG: TLE_HEFBS912AS-Ia-b-1
Directions: Identify the following. Write your answers in your answer sheet.
_________ 1. This service system is the most common of all the systems in foodservice.
_________ 2. It is also known as central kitchen or food factory, food is prepared in on place
then transported to satellite kitchens.
_________ 3. The food is produced onsite and it is usually chilled or frozen then reheated and
served to customers on site
_________ 4. In this system, food is purchased then stored either chilled or frozen for later use.
_________ 5. Type of restaurant reservation which depends on the person designated, usually a
host or hostess, to answer the phone, record the details of the said reservation, and
taking their credit card information as a guarantee.
_________ 6. Type of restaurant reservation that makes use of the internet through a website,
where all the necessary information needed for a reservation is keyed in by the
guest.
_________ 7. Type of restaurant reservation where the guest calls when they are on their way
and sets a specific time they will arrive.
_________ 8. It is defined as an arrangement to have something (room, table, or seat) held for
your use at a later time.
_________ 9. It is an alternative reservation that the guests give their names, stay inside the
restaurant, and wait for their names to be called.
_________ 10. It is an alternative reservation that the guests call ahead to place their name on
the waiting list and inquire how long it will take to wait.
ANSWER KEY 1.1-1
Title of the Activity: Types of Restaurant Reservation and Food Service Systems,
1. CONVENTIONAL FOOD SERVICE SYSTEM
2. CENTRALIZED (COMMISSARY) FOOD S SERVICE SYSTEM
3. READY –PREPARED FOOD SERVICE SYSTEM
4. ASSEMBLY-SERVE FOOD SERVICE SYSTEM
5. MANUAL RESERVATION
6. ONLINE RESERVATION SYSTEM
7. CALL AHEAD SEATING
8. RESERVATION
9. WAITING LIST
10. CALL AHEAD LIST
Name: ___________________________________________
Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Tips for Improving Your Restaurant Reservations Management
Most Essential Learning Competency: LO 1: Take table reservations

K to 12 BEC CG: TLE_HEFBS912AS-Ia-b-1
Directions:
Enumerate
Tips
for
Improving
Your
Restaurant
Reservations Management. Write your answers in your answer sheet.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
ANSWER KEY 1.1-2
Title of the Activity: Tips for Improving Your Restaurant Reservations
Management
1. Consider Calling or Sending an Email to Prospective Diners
2. Levy a Charge
3. Offer incentives
4. Delegate Reservation Duties to Specific Employees
5. Research The Average Dining Time Per Table
6. Have Policies in Place for Large Groups
7. Leverage Call-Ahead Seating
8. Keep Some Tables Free
9. Utilize Reservation Slotting
10.
Assign Times for Walk-In Customers
11.
Give Them an Honest Timeline
12.
Assemble a quick service team
13.
Use A Modern Online Reservation System
14.
Capitalize On Table Management Software
15.
Integrate Point of Sale (POS)
Name: ___________________________________________
Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Taking Table Reservations
Most Essential Learning Competency: LO 1: Take table reservations
 K to 12 BEC CG: TLE_HEFBS912AS-Ia-b-1
. Directions: Perform Table Reservation.
I.
Materials/Equipment: Reservation Sheets, Logbook , Computer , Reservation Card
II.
Steps/Procedure
Write down the important details during taking reservation.
Arrival Date/Time: _______________
Number of persons: _______________________________________________
Name of person who will use the reservation: ___________________________________
Name of person making the reservation: ____________________________________
Contact details of the person checking in and of the person making the reservation:
___________________________________________________________________
Special requirements:
________________________________________________________________________
III.
The following skills to be observed during the role play
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the reservations.
3. Reservations data are recorded on forms accurately based on establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the party making the
reservation.
5. Additional information about the food service establishment is provided when necessary.
RUBRICS
Performance of the learners will be rated using this rubric:
Description
Score
Demonstrate outstanding communication skills in taking phone calls when taking
reservations and observe all the five (5) skills with confidence.
5
Demonstrate very good communication kills in taking reservation and observe 3
to 4 skills with confidence
4
Demonstrate good communication skills I taking reservation and observe 3 skills
with confidence.
3
Demonstrate good communication skills I taking reservation and observe 1 to 2
skills without confidence.
2
Did not demonstrate any skills in taking reservation.
1
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
1st QUARTER-WEEK 3-4
MELC: Prepare the Dining Room/Restaurant Area for Service
(LO 2: Prepare service stations and equipment)
 TLE_HEFBS912AS-Ic-d-2
Objectives:
1. Identify the different Food and Beverage Service Tools, Materials and Equipment
2. Clean, Sanitize and store the Tools, Equipment and Supplies
3. Understand Legislation On Occupational Health And Safety (Oh & S) And Food
Hygiene
4. Prepare service station and equipment
Prepared by:
MA. ANDREA JIMENEZ BARCENAS- CARAMAT
Teacher II
Name: ___________________________________________
Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Familiarization of food and beverage service tools, materials and
equipment.
Most Essential Learning Competency: LO 2: Prepare service stations and equipment
 TLE_HEFBS912AS-Ic-d-2
Directions: Identify the following food and beverage service tools, materials and
equipment. Choose the correct answer from the box given below. Write
your answers in your answer sheet.
I.
Serving spoon
FLATWARES
Dessert spoon
Teaspoon
Demitasse spoon
Soup spoon
Tablespoon
Serving fork
Table fork
Fish fork
Escargot fork
Salad fork
Dessert fork
Salad knife
Dinner knife
Cocktail fork
Steak knife
Fish knife
Butter knife
Spoons
1
2
3
4
Forks
5
6
7
8
9
10
11
12
13
Knives
14
15
II.
16
17
18
CHINAWARES/CROCKERY
Salad plate
Fish plate
Bread plate
Dinner plate
Dessert plate
Charger plate
Coffee cup and saucer
Soup bowl
Bouillon cup and
saucer
Demitasse cup and saucer
Monkey dish
Milk jug/decanter
Coffee pot
Salt and pepper shaker
Sauce boat
Tea pot
Soup tureen
Plates
19
20
21
22
23
24 saucer
Cups and
25
26
27
29
30
31
33
34
28
32
35
III.
GLASSWARES
White wine glass
Margarita glass
Beer mug
Pilsner
Collin glass
Cordial glass
High ball glass
Champagne flute
Shot glass
Burgundy glass
Rock glass/ old fashion glass
Brandy glass
36
37
38
39
40
41
2
43
44
45
46
47
IV.
SERVICE EQUIPMENT AND MATERIALS
Side stand
Bussing out trolley
Guerdon trolley
Cutlery rack
Dish rack
Glass rack
Menu stand
Menu card
Bread basket
Cake stand
Straw dispenser
Flower base
Punch bowl
Food chaffing dish
Ice bucket
Lobster pick
Oval platter
Wine bucket
Snail dish
Ice tong
48
51
49
52
50
53
54
55
58
57
59
61
64
56
60
62
65
66
63
67
ANSWER KEY
Title of the Activity: Familiarization of food and beverage service tools, materials and
equipment.
1. Serving spoon
2. Soup spoon
3. Table spoon
4. Dessert spoon
5. Teaspoon
6. Demitasse spoon
7. Serving fork
8. Table fork
9. Fish fork
10. Salad fork
11. Escargot fork
12. Dessert fork
13. Cocktail fork
14. Dinner knife
15. Salad knife
16. Steak knife
17. Fish knife
18. Butter knife
19. Bread plate
20. Dessert plate
21. Salad plate
22. Fish plate
23. Dinner plate
24. Charger plate
25. Bouillon cup and saucer
26. Soup bowl
27. Coffee cup and saucer
28. Demitasse cup and saucer
29. Monkey dish
30. Milk jug/decanter
31. Sauce boat
32. Salt and pepper shaker
33. Coffee pot
34. Tea pot
35. Soup tureen
36. Beer mug
37. Collin glass
38. High ball glass
39. Pilsner
40. Rock glass/ old fashion glass
41. Cordial glass
42. Shot glass
43. Margarita glass
44. White wine glass
45. Brandy glass
46. Champagne flute
47. Burgundy glass
48. Guerdon trolley
49. Bussing out trolley
50. Side stand
51. Glass rack
52. Dish rack
53. Cutlery rack
54. Bread basket
55. Menu card
56. Menu stand
57. Flower base
58. Straw dispenser
59. Cake stand
60. Food chaffing dish
61. Punch bowl
62. Ice bucket
63. Wine bucket
64. Oval platter
65. Lobster pick
66. Snail dish
67. Ice tong
Name: __________________________________________
Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Cleaning, sanitizing and proper storing of tools, equipment and
supplies
Most Essential Learning Competency: LO 2: Prepare service stations and equipment
 TLE_HEFBS912AS-Ic-d-2
Directions: TRUE OR FALSE: Write TRUE if the statement is true, and write
FALSE if the statement if false. Write your answer on your answer sheet.
1. Wear gloves when cleaning and sanitizing equipment.
2. Clean and sanitize utensils after every use.
3. Food contact surfaces of grills, griddles and microwave ovens must be cleaned at least once a month.
4. When cleaning utensils, you should check and do not sort them according to ease of cleaning.
5. Use soap and water to sanitize equipment.
6. In order to provide good service, the service staff must be trained in proper handling of service
equipment.
7. To avoid contamination equipment must be kept in an open drawer or cabinet.
8. Always deliver foods for room service covered to avoid bacterial contamination.
9. Cutleries that have fallen on the floor can be used for service as long as you wipe it thoroughly
10. Glasses can be handled anywhere provided you wash your hands with soap and water.
ANSWER KEY 1.2-2
Title of the Activity: Cleaning, sanitizing and proper storing of tools, equipment and
supplies
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. TRUE
9. FALSE
10. FALSE
Name: ___________________________________________
Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Understanding Legislation on Occupational Health And Safety
(Oh & S) And Food Hygiene
Most Essential Learning Competency: LO 2: Prepare service stations and equipment
 TLE_HEFBS912AS-Ic-d-2
Directions: Matching Type: Match column A with column B. Write the letter of the
correct answer on your answer sheet.
A
B
1. IMPROPER HANDLING AND MISUSE
A. results from an object contact
O
2. INATTENTIVENESS OR ABSENTMINDEDNESS
B. abrupt exposure of breakable equipment
(like crystal glasses, china wares, etc.) from
cold to hot temperature or vice versa,
resulting to cracks or breakage.
3. MECHANICAL IMPACT F EQUIPMENT C. Using equipment for a purpose other than
what is indented
4. IMPROPER RACKING AND STACKING
D. Stacking glasses and stacking china wares
those are of different sizes and shapes.
5. THERMAL SHOCK
E. Executing service especially when they are
carrying heavy trays and breakable
equipment.
F. Presence of safety hazards that can cause
accidents.
ANSWER KEY 1.2-3
Title of the Activity: Understanding Legislation on Occupational Health and
Safety (Oh & S) And Food Hygiene
1. C
2. E
3. A
4. D
5. B
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Preparing service station and equipment.
Most Essential Learning Competency: LO 2: Prepare service stations and equipment
 TLE_HEFBS912AS-Ic-d-2
Directions: Identify the different parts of service station cabinet. Choose the correct
answer from the box given below.
Sauce bottles
Menu card
Ice bucket
Bread basket
Cups and saucers
Water pitcher
Fresh linens
Dirty linens
k.o.t books
Table napkins
Glassware
Flatware/cutleries
Ashtray
1
2
5
3
4
6
7
11
6
8
9
6
6
10
6
12
6
13
14
6
6
6
ANSWER KEY
1. Sauce boat
2. Menu card
3. Kitchen Order Ticket (KOT)
4. Water jug
5. Ice bucket
6. Flatware/ cutleries
7. Cup and saucer
8. Quarter plates
9. Glassware
10. Ashtray
11. Salvers/ table napkin
12. Dirty linens
13. Breadbasket
14. Fresh linens
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Preparing service station and equipment.
Most Essential Learning Competency: LO 2: Prepare service stations and equipment
 TLE_HEFBS912AS-Ic-d-2
Directions: Perform preparing service station and equipment
I.
MATERIALS:
 Service Station Cabinet
 Table appointments
 FBS supplies and equipment
II.
PERFORMANCE CRITERIA
The following skills to be observed during the preparation of service station.
1. Service or waiter’s stations are stocked with supplies necessary for service.
2. All tableware and dining room equipment are cleaned, wiped and put in their proper places
3. Special tent cards and similar special displays are put up for promotion.
4. Cleanliness and condition of all tables, tableware and dining room equipment are checked.
5. Water pitchers and ice buckets are filled.
6. Electrical appliance or equipment like coffee pots, tea pots, plate warmers etc. in the dining
area are turned on and kept ready.
7. Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped
clean and dry.
RUBRIC 1.2-4
Performance of the learners will be rated using this rubric:
Description
Score
Perform all the seven skills independently, accurately and correctly
5
Performed 5 to 6 skills independently with few inaccuracies
4
Performed 3 to 4 skills independently but with many inaccuracies
3
Performed 1 to 2 skills without confidence
2
Did not perform any skill at all
1
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
1st QUARTER-WEEK 5-6
MELC: Prepare the Dining Room/Restaurant Area for Service
(LO 3: Set up the tables in the dining area)
 TLE_HEFBS912AS-Ie-f-3
Objectives:
1.
2.
3.
4.
identify the different types of table set- up
demonstrate folding at least 10 Table Napkin Folding Styles
Skirt table
perform the standard procedure of all types of table set up
Prepared by:
MA. ANDREA JMENEZ BARCENAS- CARAMAT
Teacher II
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Different types of table setting
Most Essential Learning Competency: LO 3: Set-Up tables in the dining area

TLE_HEFBS912AS-Ie-f-3
Directions: Read the following statement and identify the type of service being
describe. Choose the correct answer below.
FRENCH SERVICE
BUFFET SERVICE
AMERICAN SERVICE
RUSSIAN SERVICE
ENGLISH SERVICE
_______________1. requires a high level of competency and showmanship of the food and
beverage service attendant/waiter.
_______________2. is commonly used for banquets and formal sit-down meals where all the guests
are having the same menu.
_______________3. the food is brought into the dining room in a silver platter and is served by the
food and beverage attendant/waiter to the guests' plates which have been
previously set before the guests arrive.
______________ 4. is the fastest of all types of service and requires the least amount of skills of the
food and beverage service attendant/waiter.
______________5. the food is brought to the table on a cart, called gueridon.
______________6. there are two waiters working together to prepare and serve the meals.
_______________7. is the type of service in which guests select their meal from an attractive
arrangement of food on long serving tables.
_______________8. entails the initial preparation of food in the kitchen, with the final preparation
done in the dining area in front of the guest.
______________ 9. is characterized by portioning all the food on the dinner plate in the kitchen. In
this service, equal portioning and uniformity in plate presentation must be given
attention.
______________ 10. There are two waiters working together to prepare and serve the meals in
ANSWER KEY
Title of the Activity: Different types of table setting
1. FRENCH SERVICE
2. AMERICAN SERVICE
3. RUSSIAN SERVICE
4. AMERICAN
5. FRENCH SERVICE
6. FRENCH SERVICE
7. BUFFET SERVICE
8. FRENCH SERVICE
9. AMERICAN SERVICE
10. FRENCH SERVICE
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Napkin Folding
Most Essential Learning Competency: LO 3: Set-Up tables in the dining area

TLE_HEFBS912AS-Ie-f-3
A. Directions: Demonstrate folding 10 napkin styles in 3 minutes.
Table napkins
Table appointment
I.
Equipment:
II.
Steps/Procedure:
1. Proceed to your assigned table
2. Gather table napkins
3. Fold 10 different table napkin folding
RUBRIC
Performance of the learners will be rated using this rubric:
Description
Score
Demonstrated 76% to 100 % mastery in performing task napkin
folding
5
Demonstrated 51% to 75% mastery in performing task napkin folding
4
Demonstrated 26% to 50% mastery in performing task napkin folding
3
Demonstrated 1% to 25% mastery in performing task napkin folding
2
Showed interest in performing the task
1
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Skirting table
Most Essential Learning Competency: LO 3: Set-Up tables in the dining area

TLE_HEFBS912AS-Ie-f-3
Directions: Choose and make a table skirting with a combination of not less than
two styles. criteria:
I. Equipment:





Skirting cloth
Pins
Thumbtacks
Long table/round table
Procedure:
Step 1: Starting with an empty table, place your table topper over the table.
Step 2: Place your clips over the table edge and topper (usually one clip per foot).
Step 3: Pick a starting point and attach your skirt to the first clip. Slowly work your way
around the table and attach the skirting to the remaining clips.
RUBRIC
Performance of the learners will be rated using this rubric:
Description
Score
Demonstrated 76% to 100 % mastery in performing task napkin
folding
5
Demonstrated 51% to 75% mastery in performing task table skirting
4
Demonstrated 26% to 50% mastery in performing task table skirting
3
Demonstrated 1% to 25% mastery in performing task table skirting
2
Showed interest in performing the task table skirting
1
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Table setting
Most Essential Learning Competency: LO 3: Set-Up tables in the dining area

TLE_HEFBS912AS-Ie-f-3
Directions: Perform the different types of table set up.
I.
MATERIALS:
 Table appointments
 Table and shares
 Service equipment
II.
PERFORMANCE CRITERIA
The following skills are to be observed in setting up the table:
1. Required condiments as well as flower vase are placed at the center of the
table
2. Table appointments are spaced at least 1 inch from the edge of the table and
the cutlery are arranged in proper sequence following the order by which
they will be served.
3. The glasses are on the right side of the cover
4. Table napkins are folded properly and laid on the table appropriately
according to napkin folding style.
5. Set – up is completed on time at least thirty minutes prior to start the
operation
RUBRIC
Performance of the learners will be rated using this rubric:
Description
Score
Demonstrated 76% to 100 % mastery in performing task table setting
5
Demonstrated 51% to 75% mastery in performing task table setting
4
Demonstrated 26% to 50% mastery in performing task table setting
3
Demonstrated 1% to 25% mastery in performing task table setting
2
Showed interest in performing the task table setting
1
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
1st QUARTER-WEEK 7-8
MELC: Prepare the Dining Room/Restaurant Area for Service
(LO 4: Set the Mood/ Ambiance of the Dining Area)

TLE_HEFBS912AS-Ig-h-4
Objectives:
1. identify the different banquet set- up
2. layout/design banquet set up
Prepared by:
MA. ANDREA JMENEZ BARCENAS- CARAMAT
Teacher II
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Different Banquet set up
Most Essential Learning Competency: LO 4: Set the mood / ambiance of the dining area

I.
TLE_HEFBS912AS-Ig-h-4
IDENTIFICATION
Directions: Identify the following questions.
___________1. It is a set up ideal for teaching or presentation where participants will be writing.
___________2. It is ideal for lectures, presentations, group meetings or gatherings of any size.
___________3. It is a set up ideal for seminars and group meetings which requires face to face
interactions
___________4. It is a set up used for formal meetings or conferences.
___________5. It is a set up used in other types
II. ENUMERATION
Directions: Enumerate the different types of banquet tables
1.
5.
2.
6.
3.
7.
4.
ANSWER KEY
I.
1. Classroom Set Up
2. Theater Set Up
3. U-shaped Set Up
4. Boardroom Set-up
5. Round Table Set-up
II.
1. Round
2. Square
3. Rectangle
4. Half Moon
5. Crescent
6. Cocktail table
Name: _____________________________________________Date: ____________
Grade/Section:
Score: ___________
Title of the Activity: Lay outing/designing banquet set up
Most Essential Learning Competency: LO 4: Set the Mood/ Ambiance of the Dining Area

TLE_HEFBS912AS-Ig-h-4
Directions: Layout/ design banquet Set-up. Choose theme or concept of the
dining room
I. Equipment:
II.

Birthday

Wedding

Seminar

Conference meeting, etc.
Pencil
Piece of paper
Ruler
Output will be graded according to the following criteria:
Layout/design is set-up according to theme or
concept of the dining room.
30%
Effort (took time to develop idea; didn’t
rush; good use of class time)
Creativity (inventiveness, expression of
ideas and imagination)
Originality (uniqueness of work)
Craftsmanship (neat, clean, complete label)
20%
TOTAL
25%
15%
10%
100%
RUBRIC
Performance of the learners will be rated using this rubric:
Description
Score
Demonstrated 100 % of the criteria in lay outing/ designing
banquet set up
5
Demonstrated 75 % of the criteria in lay outing/ designing
banquet set up
4
Demonstrated 50% of the criteria in lay outing/ designing
banquet set up
3
Demonstrate 25% of the criteria in lay outing/ designing
banquet set up
2
Did not perform the given activity
1