Republic of the Philippines

DEPARTMENT OF EDUCATION
REGION VIII-EASTERN VISAYAS
DIVISION OF LEYTE
ATTY. ROQUE A. MARCOS MEMORIAL SCHOOL
La Paz, Leyte

Learning Competency Directory

Subject: FOOD & BEVERAGE SERVICES Track: Technical Vocational-Livelihood
Grade: 12 School Year: 2019-2020 .

Content/ Date of Performance

COMPETENCY & CODE References Integration & Part Remarks
Topic Delivery Level (PL)
LESSON 3: PROMOTE FOOD AND BEVERAGE PRODUCTS (PP)
LO 1. Know the Product (TLE_HEFBS912PP-IIIa-1) Types and characteristics Learners Manuel in
of Menus August 21-28, Food & Beverage
1.1 Master the names of past and current trends of dishes in the Classic Menu sequence 2019 Services pages 154-
menu 156

Food item used as Learners Manuel in

1.2 Know different types of sauces and accompaniments accompaniments August 29, 2019 Food & Beverage
Services pages 156-160

Food Allergens Learners Manuel in

1.3 Know common food allergens to prevent serious health
August 30, 2019 Food & Beverage
consequences
Services pages 161-165

Special dietary Learners Manuel in

1.4 Study the special dietary requirements and cultural needs of
requirements August 30, 2019 Food & Beverage
food and beverage products
Special cultural needs Services pages 161-165
LO 2. Undertake Suggestive Selling (TLE_HEFBS912PP-IIIb-2)

2.1 Provide information with clear explanations and descriptions

about the food items Suggestive Selling
Learners Manuel in
Techniques and Procedure
September 2, 2019 Food & Beverage
2.2 Offer items on specials or promos to assist guests with food
Services pages 168-171
and beverage selections Basic communication skills

2.3 Suggest name of specific menu items to guests to help them

make the choice and know what they want

2.4 Recommend standard food and beverage pairings

2.5 Provide several choices or options to guest

Learners Manuel in Food
2.6 Use descriptive words while explaining the dishes to make it Basic to wine and food
September 3, 2019 & Beverage Services
more tempting and appetizing pairing
pages 171-172
2.7 Carry out suggestive selling discreetly so as not to be too
pushy or too aggressive

LO 3. Carry out Upselling Strategies (TLE_HEFBS912PP-IIIc-3)

3.1 Suggest slow moving but highly profitable items to increase Upselling Strategies Learners Manuel in
guest check
Upselling basics Food & Beverage
3.2 Offer second servings of ordered items September 4, Services pages 176-
2019 182
3.3 Mention food portion or size for possible adjustments with the
orders

3.4 Recommend new items to regular customers to encourage

them to try other items in the menu
LESSON 4: PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG)

LO 1. Serve Food Orders (TLE_HEFBS912SG-IIId-4) Types of Table services:

 French Service
1.1 Serve food selections promptly from service areas  Russian Service
 American Service
1.2 Check food orders for presentation and appropriate garnish  Buffet service
and accompaniments  Family style service
 Gueridon service
1.3 Serve food orders to the guest
Serving guidelines
September 5-7,
1.4 Serve food orders and clear with minimal disturbance to other Protocol Learners Manuel in
2019
guests and in accordance to hygienic requirements Guidelines on etiquette Food & Beverage
Adjusting Flatware’s Services pages 186-
1.5 Serve food orders in accordance with the enterprise serving Serving food 201
style standards  Soup or Appetizer
 Salad
1.6 Mention the name of the dish or order upon serving the guests  Entrée

1.7 Monitor sequence of service and meal delivery in accordance

with enterprise procedures

Assisting Guests with September 9,

LO 2. Assist the Diners (TLE_HEFBS912SG-IIId-5) Special Needs 2019

2.1 Attend to anticipated additional request or needs of the guest Changing Ashtrays Learners Manuel in
Food & Beverage
2.2 Offer and serve additional food and beverage at the
appropriate time Services pages 205-
Customers Falling 208
2.3 Provide necessary condiments and appropriate tableware
based on the food order

2.4 Recognize and follow up delays or deficiencies in service

promptly based on enterprise policy

2.5 Conduct “3-minute check” for guest’s satisfaction

2.6 Treat children and guest with special needs with extra
attention and care

LO 3. Perform Banquet or Catering Food Service Banquet catering food

(TLE_HEFBS912SG-IIIe-6) service
Table setting procedures
3.1 Prepare and check service ware for completeness ahead of Decorum on Banquet
time Floor
Catering
3.2 Set-up tables and chairs in accordance with the event
Special considerations in
requirements
banquet and catering
Learners Manuel in
3.3 Serve food according to general service principles service
September 10- Food & Beverage
Table capacity and
13, 2019 Services pages 210-
3.4 Handle food based on food safety procedures spacing
224
Banquet Table set-up
3.5 Ensure coordinated service of meal courses styles
Crumbing the table
3.6 Keep assigned areas clean in accordance with enterprise
procedure

3.7 Clear tables and bring soiled dishes for dishwashing after the
event or function

3.8 List and monitor number of guest being served

September 16-
LO 4. Serve Beverage Orders (TLE_HEFBS912SG-IIIf-g-7) Beverage and wine 20, 2019
Learners Manuel in
service
4.1 Pick-up beverage orders promptly from the bar Food & Beverage
Types of containers used
Services pages 228-
in Serving Beverages
4.2 Check beverage orders for presentation and appropriate
garnishes Beverage service
4.3 Serve beverages at appropriate times during the meal techniques
Wine Service
4.4 Serve beverages efficiently according to established Opening Procedures for
standards of service different types of wines
Service temperature of
4.5 Serve beverages at the right temperature 257
wine
Technique in serving wine
4.6 Open full bottle wine orders efficiently with minimal
disturbance to other guests Basic phraseology when
serving wine
4.7 Carry out coffee and/or tea service in accordance with
establishment procedures

LO 5. Process Payments and Receipts

(TLE_HEFBS912SG-IIIh-8) Preparing and presenting
a bill
5.1 Prepare and process bills accurately in coordination with the How to process payments
cashier and receipts
September 23- Learners Manuel in
5.2 Verify amount due with the customer Presenting the bill/check
24, 2019 Food & Beverage
Accepting payments
Services pages 261-
5.3 Accept cash and non-cash payments and issue receipts
264
5.4 Give required change

5.5 Complete required documents in accordance with enterprise

policy
September 23-
LO 6. Conclude Food Service and Close Down Dining Area Clearing and resetting the 24, 2019
(TLE_HEFBS912SG-IIIi-9) Learners Manuel in
table
Food & Beverage
Clearing table at the end
6.1 Remove soiled dishes when guest have finished their meal Services pages 267-
of the service
271
Crumbing/brushing down
6.2 Handle food scraps in accordance with hygiene regulations
and enterprise procedures Bidding the guest
goodbye
6.3 Clean and store equipment in accordance with hygiene
regulations and enterprise procedures

6.4 Clear and reset tables and make ready for the next setting
when guests are finished with the meal

6.5 Thank and give warm farewell to the guests

6.6 Turn off electrical equipment where appropriate

LO 7. Manage Intoxicated Persons (TLE_HEFBS912SG-IIIj-10) How to watch for signs of

intoxication in bars
7.1 Determine levels of intoxication of the customers Tips for refusing service
to an intoxicated September 25, Learners Manuel in
7.2 Refer difficult situations to appropriate person customer 2019 Food & Beverage
Tips for handling Services pages 274-
7.3 Apply appropriate procedure to the situation and in
intoxicated customers 276
accordance with enterprise policy

7.4 Apply legislative requirements

LESSON 5: PROVIDE ROOM SERVICE (RS)

Room Service Menus

Learners Manuel in
Sequence of Room
LO 1. Take and Process Room Service Orders September 26, Food & Beverage
Service Taking Room
(TLE_HEFBS912RS-IVa-1) 2019 Services pages 288-
Service Order
296
Suggestive Selling
Techniques
 Preparing Mise-En-Place
September 27, Learners Manuel in
Setting up Trays or
LO. 2 Set-Up Trays and Trolleys (TLE_HEFBS912RS-IVb-2) 2019 Food & Beverage
Trolley
Services pages 300-
304

Learners Manuel in
LO 3. Present and Serve Food and Beverage Orders to Guests Room Service Procedure September 30, Food & Beverage
(TLE_HEFBS912RS-IVc-3) 2019 Services pages 307-
310

Learners Manuel in
LO 4. Present Room Service Account Presenting and Settling October 1 , Food & Beverage
(TLE_HEFBS(!@RS-12RS-IVd-4) Room Service Account 2019 Services pages 313-
315

Learners Manuel in
LO 5. Clear Away Room Service Equipment Clearing Procedure October 2 , Food & Beverage
(TLE_HEFBS912RS-IVd-5) 2019 Services pages 318-
320

LESSON 6: RECEIVE AND HANDLE GUEST CONCERNS (GC)

When do customers
Learners Manuel in
complain?
LO 1. Listen to the Customer’s Complaint October 3 , Food & Beverage
Handling Guest
(TLE_HEFBS912GC-IVe-f6) 2019 Services pages 323-
Complaints
329
Tip on valuing customers

LO 2. Apologize to the Customer (TLE_HEFBS912GC-IVg-7) How to apologize to guest October 4 , Learners Manuel in
2019 Food & Beverage
Services pages 332-
 333

How to take proper action Learners Manuel in

LO 3. Take Proper Action on the Complaint to guest October 7,, Food & Beverage
(TLE_HEFBS912GC-IVj-9) Record complaints 2019 Services pages 335-
344

Prepared by:

MARJIN A. CULTURA REYMAR E. RADAM

Subject Teacher Subject Teacher

Reviewed by: Noted by:

ALBERTO C. SILVANO, Ed.D. MELDA M. MARCOS, Ph.D.

Assistant School Principal II School Principal I