Learning Area
Quarter
W5
TVL-Food and Beverage Services
Fourth
I. LESSON TITLE
II. MOST ESSENTIAL LEARNING
COMPETENCIES (MELCs)
Grade Level
Date
11/12
Provide Food and Beverage Services to Guests (SG)
LO 4. Serve beverage orders (TVL_HEFBS9-12SG-IIIf-g-7)
4.1 Pick-up beverage orders promptly from the bar
4.2 Check beverage orders for presentation and appropriate garnishes
4.3 Serve beverages at appropriate times during the meal
4.4 Serve beverages efficiently according to established standards of service
4.5 Serve beverages at the right temperature
4.6 Open full bottle wine orders efficiently with minimal disturbances to other guests
Procedure in presenting and opening wines and beverage service
III. CONTENT/CORE CONTENT
IV. LEARNING PHASES AND LEARNING ACTIVITIES
I. Introduction (Time Frame: Day 1)
Let’s Look Back!
Directions: Fill in the crossword puzzle with the words being described below. Match the number of letters in the word/s to the
boxes placed across or down the grid.
2
3
4
5
1
Image by: Avellana 2021
ACROSS
1. The tables are turned at an angle toward the head or speaker’s table.
DOWN
2.
3.
4.
5.
It is great for orientations or any other presentations when the guests are writing or eating while they are observing.
It is the best space-saving design for speech and lectures.
It consists of long rows of rectangle banquet tables with seats on both sides.
This setup works well for presentations where there will be interaction between the guests and the speaker.
Foods being served in the restaurants are the main purpose of dining and persuading customers. Fortunately, aside from
being hooked with the foods, customers are also enjoying the beverages offered at the same time by the management.
Serving beverage order to the guests can elevate the sales of the restaurant.
After dealing with the different banquet table setup styles, you will be focusing on following skills and knowledge in serving
beverage orders:
➢ Pick-up beverage orders promptly from the bar
➢ Check beverage orders for presentation and appropriate garnishes
➢ Serve beverages at appropriate times during the meal
➢ Serve beverages efficiently according to established standards of service
➢ Serve beverages at the right temperature
➢ Open full bottle wine orders efficiently with minimal disturbances to other guests
IV. LEARNING PHASES AND LEARNING ACTIVITIES
Learning Task 1
Directions: Using the word cloud below, identify one of the services offered in a fine dining restaurant. Write your answer on
the space provided below the word cloud.
Image by: Avellana 2021
Answer: ________________________________________________________________________________
D. Development (Time Frame: Day 2)
*Read Lesson Information 4.4 on pages 228-258 of your Food and Beverages Service Manual for the complete information
about the topic.
Learning Task 2
Directions: Fill in the blanks with the correct word/s from the word bank below.
right
subsequently
overfill
under
left
spilled
1. Carry beverages on a well-balanced beverage tray with the _________ hand.
2. Place a cocktail or beverage napkin __________ the glass when serving on a hard-uncovered surface.
3. Never __________ the glass or cup.
4. Serve beverages with the __________ hand from the guests’ right side.
5. Place the drinks __________ on the beverage tray.
E. Engagement (Time Frame: Day 3)
Learning Task 3
Directions: Arrange the Do’s and Don’ts in serving beverage orders in their proper column.
1. As the guests’ order, immediately pick-up beverage orders from the bar.
2. When asked about a cocktail, mention the modifying agent or garnishes being presented.
3. Serve beverages anytime during the meal.
4. Upon reaching the guests’ table, immediately pour the wine into the glass.
5. White wine should be chilled when serving.
6. Wait for the guests to ask you to refill their glasses.
Do's
Don'ts
1
1
2
2
3
3
IV. LEARNING PHASES AND LEARNING ACTIVITIES
A. Assimilation (Time Frame: Day 4)
Learning Task 4
Directions: Write the appropriate words that a waiter will say when serving wine in each of the following situations. Write your
answers on the space provided.
1. Presenting the bottle of wine to the guest
2. Before opening the bottle
_____________________________________________________________________________________________________________________
3. Asking permission for wine tasting
4. After tasting
_____________________________________________________________________________________________________________________
5. When pouring the wine for the host wine tasting
V. ASSESSMENT (Time Frame: Day 5)
(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)
Your assessment will be given on the 6th week.
VI. REFLECTION (Time Frame: _________)
•
Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
✓ - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task
Number 1
Number 2
VII. REFERENCES
Prepared by:
LP
Learning Task
Number 3
Number 4
LP
Learning Task
Number 5
Number 6
LP
Learning Task
Number 7
Number 8
LP
Arcos, Cristeta M., Jelly M. Flores, and Evangeline V. Yu. Food and Beverage Services Manual.
Pasig City, Philippines: Department of Education. 2017.
Teresita V. Avellana
Menerva I. Bonza
Checked by:
Grace Endaya
Jay Rupert Yasis
Kristine Y. Zantua
Fatima A. Marilao