CBLM - Provide Valet-Butler Service - Edison Gabrido

COMPETENCY-BASED LEARNING MATERIAL
Sector Tourism
Qualification Title Food and Beverage Services NC II
Welcome Guests and Take Food and

Unit of Competency
Beverage Orders
Welcoming Guests and Taking Food

Module Title
and Beverage Orders
Siega Career Training Center Inc.,

151 Annex Bldg, Don Bosco St,
Calamba, 4027 Laguna
Date Developed: Document No:

FOOD AND BEVERAGE SERVICES October 1, 2017 FBS1
NC II Developed by: Issued by: Page No.
Welcoming Guests and Taking SCTCI i
Siega Career Food and Beverage Orders Edison A. Gabrido Revision No:
Training Center Inc., 00
Competency-Based Learning Materials
WELCOMING GUESTS AND TAKING
FOOD AND BEVERAGE ORDERS

Welcoming Guests and Taking SCTCI ii
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in “Welcoming Guests and Taking Food and

Beverage Orders.”
This module contains training materials and activities for you to
complete.
This unit of competency deals with the knowledge and skills required
in Food and Beverage Services NC II. It covers skills in providing pre-meal
services to the dining guests as soon as they arrive in the food service facility.
It covers the dining room or restaurant service procedures before the food and
beverage orders are served. This unit involves the initial steps in the sequence
of service that includes the welcoming of guests, seating the guests, taking
food and beverage orders and liaising between the kitchen and the service
area. This unit is one of the specialized modules at National Certificates Level
(NC II).
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets and Resources Sheets (Reference Materials for further
reading to help you better understand the required activities). Follow these
activities on your own and answer the self-check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each module
(or get one from your facilitator/trainer) to write your answers for each self-
check. If you have questions, don’t hesitate to ask you facilitator for
assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered
in this learner’s guide because you have:
□ Been working for some time
□ Already completed training in this area
If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present

Welcoming Guests and Taking SCTCI iii
for RPL. If you are not sure about the currency of your skills, discuss this with
your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your trainer or assessor. A Record of
Achievement is also provided for your trainer to complete once you complete
the module.
This module was prepared to help you achieve competency, in
“Welcome Guests and Take Food and Beverage Orders.” This will be the
source of information for you to acquire knowledge and skills in this particular
trade independently and at your own pace, with minimum supervision or help
from your instructor. This material will aid you in acquiring the competency
at your own pace, independently. To achieve the full benefit of this module:
 Talk to your trainer and agree on how you will both organize your
training on this unit. Read through the module carefully. It is divided
into sections which cover all the skills and knowledge you need to
successfully complete this module.
 Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.
 Most probably, your trainer will also be your supervisor or manager.
He/She will be there to support and show you the correct way to do
things. Ask for help if you need one.
 Your trainer will tell you about the important things you need to
consider when doing the activities. It is important you listen and take
notes.
 You will have plenty of opportunities to ask questions and undergo rigid
practice. This will help you in achieving competency in your new skill.
Ample practice will improve your speed, memory and confidence.
 Talk with more experienced colleagues and ask for guidance.
 Answer self-check questions at the end of each section to test your own
progress.
 When you finished each element and feel that you are ready,
demonstrate the activities outlined in the learning material to your
trainer.

Welcoming Guests and Taking SCTCI iv
 As your work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment.
 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 registered assessor to assess you. The results of
your assessment will be recorded in your competency Achievement
Record.

Welcoming Guests and Taking SCTCI v
COMPETENCY-BASED LEARNING MATERIAL
FOOD AND BEVERAGE SERVICES NC II
LIST OF CORE COMPETENCIES
No Unit of Competency Module Title Code
Prepare the dining Preparing the dining

1 room/restaurant area for room/restaurant area TRS512387
service for service
Welcome guests and Welcoming guests

2 take food and beverage and taking food and TRS512388
orders beverage orders
Promote food and Promoting food and

3 TRS512389
beverage products beverage products
Provide food and Providing food and

4 beverage services to beverage services to TRS512390
guests guests
Providing room
5 Provide room service TRS512391
service
Receiving and
Receive and handle guest
6 handling guest TRS512392
concerns
concerns

Welcoming Guests and Taking SCTCI vi
TABLE OF CONTENTS
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL ........................ iii
LIST OF CORE COMPETENCIES ........................................................................... vi
TABLE OF CONTENTS .......................................................................................... vii
MODULE CONTENT ............................................................................................ viii
DEFINITION OF TERMS.......................................................................................... x
LEARNING OUTCOME # 1 WELCOME GUESTS ..................................................... 1
LEARNING EXPERIENCE .................................................................................... 3
INFORMATION SHEET 2.1-1 ............................................................................... 5
SELF CHECK 2.1-1 ........................................................................................... 13
ANSWER KEY 2.1-1 ........................................................................................... 15
TASK SHEET 2.1-1 ............................................................................................ 16
PERFORMANCE CRITERIA CHECKLIST 2.1-1 ................................................... 17
INFORMATION SHEET 2.1-2 ............................................................................. 18
SELF CHECK 2.1-2 ........................................................................................... 21
ANSWER KEY 2.1-2 ........................................................................................... 22
JOB SHEET 2.1-2.............................................................................................. 23
PERFORMANCE CRITERIA CHECKLIST 2.1-2 ................................................... 24
REFERENCES ...................................................................................................... 25

Welcoming Guests and Taking SCTCI vii
MODULE CONTENT
UNIT OF COMPETENCY: Welcome Guests and Take Food and

Beverage orders
MODULE TITLE : Welcoming Guests and Taking Food and
Beverage orders
MODULE DESCRIPTOR:
This unit deals with the knowledge and skills required in providing pre-
meal services to the dining guests as soon as they arrive in the foodservice
facility. It covers the dining room or restaurant service procedures before the
food and beverage orders are served. This unit involves the initial steps in the
sequence of service that includes the welcoming of guests, seating the guests,
taking food and beverage orders and liaising between the kitchen and the
service area.
NOMINAL DURATION: 32 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Welcome and greet guests
2. Seat the guests
3. Take food and beverage orders
4. Liaise between kitchen and dining area
ASSESSMENT CRITERIA:
 Guests are acknowledged as soon as they arrive.
 Guests are greeted according to enterprise welcome procedures.

 Details of reservations are checked based on enterprise standard policy.
 Guests are escorted and seated according to table assignment.
 Tables are utilized according to number of guests’.

Welcoming Guests and Taking SCTCI viii
 Guests are seated evenly to control the traffic flow in the dining area.
 Cloth napkins are opened according to procedure requirements.
 Water is served according to the standards of the foodservice facility.
 Menu is presented to guest according to enterprise standard practice.
 Information about house specials is provided in clear explanations and
descriptions.
 Orders are taken in accordance with the enterprise standard
procedures.
 Orders are repeated back to the guests to confirm items.
 Recommendations and suggestions are made to assist customers with
drink and meal selections.
 Customer questions on menu items are answered according to
established standard practice.
 Special requests and requirements are noted accurately.
 Tableware and cutlery for the menu choices are adjusted in accordance
with enterprise procedures.
 Orders are placed and sent to the kitchen in accordance with enterprise
procedure.
 Quality of food is checked in accordance with enterprise standards.
 Tableware is checked for chips, marks, cleanliness, spills, and drips.
 Plates and/or trays are carried out safely.
 Readiness of items for service in accordance with enterprise procedure.
 Special requests, dietary or cultural requirements are relayed as to
guests’ preference.
 Work technologies are observed according to enterprise standard policy
and procedures.

Welcoming Guests and Taking SCTCI ix
DEFINITION OF TERMS
Term Explanation
Captain waiter The person who oversees the set-up and delivery of
services in his/her assigned station in the food and
beverage establishments.
Communication The act of transferring information from one place to
another.
Food & beverage The person who takes and serves food and beverage
attendant to guests.
Guest A customer; a person to whom hospitality is
extended.
Hygiene Conditions or practices (as of cleanliness) conducive
to health
Logbook A written record of activity, events, travel or
reservation details.
Lounge A room or area with comfortable furniture for
relaxation. Usually used as a waiting area.
Luggage The bags and suitcases that a person carries when
traveling.
Promotion The act of promoting someone or something.
Rapport A friendly relationship or conversation.
Receptionist A person who’s responsible in welcoming and
escorting guests as well as checking reservation
details.
Reservation An arrangement to have something booked or
reserved, e.g. a table or room.
Signage A sign that represents open or closed. Usually
hanged in an establishment’s door.
Valet service Valet parking is a parking service offered by some
restaurants, stores, and other businesses.
Venue The place where an event takes place.

Welcoming Guests and Taking SCTCI x
LEARNING OUTCOME # 1 WELCOME GUESTS
CONTENTS:
1. Welcoming and greeting procedures
2. Communication skills
ASSESSMENT CRITERIA:
1. Guests are acknowledged as soon as they arrive.
2. Guests are greeted with an appropriate welcome.
3. Details of reservations are checked based on established standard
policy.
CONDITIONS:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
- Projector
- Projector screen
3. TOOLS, ACCESSORIES AND SUPPLIES
- Reservation log book
- Ballpoint pen
- Table Napkin
- Attendant’s name plate
4. TRAINING RESOURCES
- Whiteboard
- Whiteboard marker

Welcoming Guests and Taking SCTCI 1
ASSESSMENT METHODS:
1. Oral questioning
2. Simulation/ role play
3. Practical test and demonstration

LEARNING EXPERIENCE
Learning Outcome 1
DETERMINE LEARNER’S TRAINING REQUIREMENTS
Learning Activities Special Instructions
This Learning Outcome deals with the

development of the Institutional
1. Read Information Sheet 2.1-1 on Competency Evaluation Tool which
Welcoming and greeting trainers use in evaluating their
procedures trainees after finishing a competency
of the qualification.
Go through the learning activities

outlined for you on the left column to
2. Answer Self-Check 2.1-1 and gain the necessary information or
Compare answers with Answer knowledge before doing the tasks to
Key 2.1-1 practice on performing the
requirements of the evaluation tool.
The output of this LO is a complete

Institutional Competency Evaluation
Package for one Competency of Food
3. Perform Task Sheet 2.1-1 on and Beverage Services NCII. Your
Welcoming and greeting output shall serve as one of your
procedures portfolio for your Institutional
Competency Evaluation for welcome
guests and take food and beverage
orders.
4. Evaluate your own output using Feel free to show your outputs to your
Performance Criteria Checklist trainer as you accomplish them for
2.1-1 guidance and evaluation.
This Learning Outcome deals with the

development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
trainees after finishing a competency
5. Read Information Sheet 2.1-2 on of the qualification.
Training Regulations
Go through the learning activities
outlined for you on the left column to
gain the necessary information or
knowledge before doing the tasks to

Learning Activities Special Instructions
practice on performing the
requirements of the evaluation tool.
After doing all the activities for this

LO1: Welcome and greet guests; you
are ready to proceed to the next LO2:
Seat the guests.
6. Answer Self-Check 2.1-2 and After doing all activities of this

Compare answers with Answer LO, you are ready to proceed to the
Key 2.1-2 next LO on preparing session
plans.

INFORMATION SHEET 2.1-1
Welcoming and greeting procedures
Learning Objectives
After reading this information sheet, you must be able to:
1. Define what a receptionist is and enumerate its responsibilities.
2. Perform proper welcome and greeting procedures.
3. Determine the extra services associated in welcoming and
accommodating the guests.
The way you welcome a guest influences the food and beverage
establishment’s sales. The service we provide the guests in their arrival is as
important as their entire stay and experience. As a receptionist, your dress,
behavior, attitude even the cleanliness of the premises, are going to be
important elements to successfully welcoming the guests.
In this section we will explore the activities that take place when the
customer arrives at the food and beverage establishment.
Receptionist
Receptionists are part of the food and beverage service department. This
role is responsible for the following tasks:
 welcoming guests
 checking reservation details
 escorting guests to their table.
If receptionist is not available, the captain waiter or food and beverage

service attendant/ waiter is responsible for doing the tasks mentioned above.

Important Things to Consider before the Arrival of the
Guests
1. Door/Entry Signage
Make sure to change the close signage to open.
2. Proper Dress Code and Personal Hygiene
The appearance of a front office receptionist is important, and a dress

code should be enforced. His personal hygiene must be well attended to, and
his overall grooming should be neat and orderly.

3. Keep Track of Each Station and Reservation Details
Make a chart of each server's station, and what tables are in it (also
learn the table layout by heart). Review all reservations for your shift, and
assign suitable tables for each. Keep note of how many people are in a party,
what time they arrived, and what table they are at. Also keep note of who is
still there so that servers do not become overwhelmed.
Proper Welcome and Greeting Procedures
1. Acknowledge the Guest’s Arrival
10 & 5 Rule of Greeting
In greeting guests, you should always observe the 10 & 5 rule:

 Within 10 feet – Greet with a smile, hand wave and eye contact.
10 ft

 Within 5 feet – Greet using an appropriate verbal greeting
5 ft
As soon as the guest enters the restaurant, acknowledge his presence

by greeting “Good morning, afternoon, etc.”
If the guest is a repeat guest, say “I’m glad to see you again.” It is
friendly. Never say “I haven’t seen you for a long time.” It is nagging.
2. Building Rapport and Making Guest Feel Comfortable

Building rapport can add great value to the entire guest’s experience.
Here are some tips on how to build rapport with your guests:
 Use the weather. A genuine comment: “Isn’t it cold today?” can be a
great ice-breaker and help strike up a conversation
 Sporting events – “Did you watch the game today?”
 Special events – “Happy Valentine’s Day”
 The season – “Isn’t it getting rainy these days?”
 A special in-house event – “Welcome to our restaurant’s 10th
anniversary, it will be a night to remember!”
3. Addressing the Guest

 If possible, greet them by their name using prefixes like Mr., Mrs. Atty.,
etc. if you know them.
 Never use their first name unless they tell you to do so.

4. Assisting the Guest
You can assist and provide extra impression in many ways:

 Open the door for the guests
 Ask and assist the guest in taking off their coats
 Fold and store their umbrella in a stand

 Assist guests with their luggage
5. Offering pre-meal services

When circumstances dictate, or opportunities present themselves, pre-
meal services can be offered to guests. These services include:
Lounge and waiting areas

When your guests are part of a larger party and they are the first
ones to arrive, they may be pleased to be offered the benefits of waiting
in a lounge area or a special waiting area, rather than being made to sit
alone at their dining table. This saves your guests possible
embarrassment, demonstrates excellent customer service and indicates
that you are tuned in to individual needs. You can offer the customer
something to read.

Valet services
Common services for diners include valet parking and car
retrieval, booking theatre or other tickets, arranging for taxis or
limousine hire, and even secretarial services for business people.
Participation in special displays or promotions

Where the venue is conducting an in-house competition, or
survey, or other promotional activity it is wise to at least notify your
guests of what is happening
Bar service
It may be appropriate to offer guests the services of your bar
before they go to their table. Especially where the bar has a special
feature or aspect, this can be a valuable service to offer.

6. Determine if Guest has Reservation
It is important to determine if the guest is a walked-in customer or
has reserved a table prior to arrival.
You can simply ask, “Sir/Ma’am, do you have a reservation?” If the
guest has a reservation you need to ask for his/her full name and necessary
reservation details. Check the reservation logbook to see their record. If the
reservation details have been checked and the record has been confirmed,
proceed in escorting the guest.
7. Escorting the Guest

As a receptionist, you should be able to escort the guest according to
the standard of the food and beverage establishment.
Procedures in Escorting the Guest

1. If you have confirmed that guest has reservation and checked the
restaurant’s table layout, you should escort the guest to his/her
reserved table by saying: “We have prepared a nice table for
you/your party. This way please.”
2. If the guest has no reservation, receptionist should ask how many
are they in the party, and if you think there is still a vacant table to
accommodate them, then offer a good table by saying, “May I
suggest a nice table for your party?” Then you should lead them to
that table.
3. When ushering guests to the table, walk ahead with suitable pace.
Do not get too far or they may sit in some empty spot you have not
prepared for them.
4. If the receptionist is busy, the manager, headwaiter or captain can
escort the guests.
SELF CHECK 2.1-1
Multiple Choice: Choose the correct letter that best describe the statement.
Write the answers in capital letter on your answer sheet.
1. Person responsible for welcoming guests, checking reservation details and

escorting guests to their table.
A. Captain Waiter
B. Receptionist
C. Valet Runner
D. Food & Beverage Service Attendant or Waiter
2. It is a special area in a restaurant where in guests can rest and wait until
they were seated on their designated tables.
A. Rest Room
B. Smoking Area
C. Bar
D. Lounge
3. It is a common service for diners that includes car parking and car retrieval,
booking theatre or other tickets, arranging for taxis or limousine hire, and
even secretarial services for business people.
A. Ticketing Service
B. Bar service
C. Valet Service
D. Pre-meal Service
4. What’s the rule for greeting guests in a distance?

A. 10 & 5 Rule
B. 20 & 10 Rule
C. Hand Wave Rule
D. Hand Shake Rule

5. Valet and bar service, lounge and waiting areas are part of which service?
A. Room Service
B. End of Service Assistance
C. Customer Service
D. Pre-meal Service
6. What record needs to be reference when checking the guest’s reservation?

A. Reservation Logbook
B. Database
C. Menu Card
D. Floor plan

ANSWER KEY 2.1-1
1. B
2. D
3. C
4. A
5. D
6. A

TASK SHEET 2.1-1
Title: Welcome and Greet Guests
Performance Objective: Given a standard reception area or waiting

lounge, you should be able to determine and demonstrate the proper
welcoming and greeting procedures as per hotel and restaurant policies.
Supplies/Materials : Name tag, reservation logbook/sheet, pen

magazine/newspaper, umbrella stand/rack
Equipment : Lounge couch, receptionist’s station
Steps/Procedure:
1. Choose a partner(s) that will play as your guest(s).
2. You should act out as the restaurant’s receptionist in welcoming

the incoming guest and in providing pre-meal services.
3. You can choose between the two scenarios:
A. Guest has reserved a table prior to arrival.
B. Guest is a walked-in customer.
4. Offer and perform at least one pre-meal service to the guest.
5. Check your performance against the Performance Criteria
Checklist 2.1-1
6. Present your work to your trainer.
Assessment Method:
Demonstration, Roleplay and Oral Questioning

Performance Criteria Checklist 2.1-1
Trainee’s Name: __________________________________ Date: ________________
CRITERIA Yes No
Did the student do necessary preparation prior to the arrival of
guests?
Was the 10 & 5 greeting rule observed?
Was the proper greeting stated?
Was the guest addressed politely and properly?
Was building rapport performed?
Was the reservation logbook/ sheet checked?
Was the guest properly escorted in a normal pace?
Was assistance offered when necessary (e.g. luggage, umbrella)?
Were pre-meal services provided?
Was the guest properly guided to the table?
Comments/Suggestions:
Trainer: __________________________________________ Date: ________________

INFORMATION SHEET 2.1-2
Communication Skills
Learning Objectives
After reading this information sheet, you must be able to:
1. Define what is communication skill.
2. Name the types of communication skills.
3. Determine the communication skills required in becoming a good food
and beverage attendant/ receptionist.
In the previous information sheet, we have discussed the proper

procedures in welcoming and greeting guests. You have learned what the
applicable pre-meal services are.
In this lesson, you will be learning the communication skills required
for your role as an attendant and how you can apply them in welcoming
guests.
What is communication?
Communication is simply the act of transferring information from one
place to another.
Communication skills
The ability to convey information to another person effectively and
efficiently. Good communication skills help facilitate the sharing of
information between people in different aspects.
Types of communication skills
Verbal Communication
Verbal communication is the
use of sounds and words to express
yourself. This is a form of
communication that we use in a daily
basis.

Nonverbal Communication
Nonverbal communication consists of facial expressions, the tone
and pitch of the voice, gestures displayed through body language
(kinesics) and the physical distance between the communicators.
Written Communication
Written communication involves any type of message that makes
use of the written word. Written communication is the most important
and the most effective of any mode of business communication.
What communication skills make a good food and beverage attendant?
 Good verbal communication skills. You should communicate effectively

and clearly, both with customers and with colleagues.
 Have good listening skills. You need to be able to listen attentively,
understand customer concerns, and relay them to the cooks or
management effectively.

 Proper use of gestures. You should use necessary gestures like when
pointing your hands towards the table to guide guests where to seat or
waving hands when guests arrive.
 Memorize and convey the aspects of the menu details or the

restaurant's history to guests.

SELF CHECK 2.1-2
Matching Type: Match the terms in Column B with the definition in Column
A. Write the letters of your choice on your answer sheet.
Column A Column B
1. Is a type of communication that A. Communication
includes the use of sounds and
words to express oneself.
B. Communication Skills
2. Is a type of communication that
involves any type of message in
written form.
3. It a type of communication that C. Verbal Communication

consists of gestures displayed
through body language.
4. It is the act of transferring D. Non-verbal Communication

information from one place or
person to another.
5. Ability to listen attentively and

understand customer concerns E. Written Communication
effectively.
6. The ability to convey information F. Listening Skills

to another person effectively and
efficiently.

ANSWER KEY 2.1-2
1. C
2. E
3. D
4. A
5. F
6. B

JOB SHEET 2.1-2
Title: Welcome Guests and Take Food & Beverage

Orders
Performance Objective: Given a standard reception and dining area, you
should be able determine and demonstrate the proper welcoming, greeting
and seating procedures as well as taking food and beverage orders as per
hotel and restaurant policies.
Supplies/Materials : Name tag, reservation logbook, order slip, pen,

magazine/newspaper, umbrella rack, square
table with linen cover, chairs, centerpiece,
napkin, pen, pitcher with water,
Collins glass with juice, menu, basket with
bread & butter, plates, dinner fork and knife.
Equipment : Lounge couch, receptionist’s station, waiter’s

station
Steps/Procedure:
1. Choose a partner(s) that will play as your guest(s).
2. You should act out as the restaurant’s receptionist in welcoming

the incoming guest and as food & beverage attendant when
taking food & beverage orders and other tasks.
3. Your trainer will decide if the guest is:
A. Walked-in customer
B. With table reservation
4. Welcome, escort and seat the guests to their table.
5. Allow your guests to order their preferred dishes/meals
based on the given menu.
6. Offer and perform suggestive selling.
7. Check your performance against the Performance Criteria
Checklist 2.1-2
8. Present your work to your trainer.
Assessment Method:
Demonstration, Roleplay and Oral Questioning

Performance Criteria Checklist 2.1-2
Trainee’s Name: __________________________________ Date: ________________
CRITERIA Yes No
Was the 10 & 5 greeting rule observed?
Was the proper greeting stated?

Was the reservation logbook/ sheet checked to confirm if the
guest has reservation?
Was assistance offered when necessary (e.g. luggage, umbrella)?
Was the guest properly escorted in a normal pace?
Was the guest assisted and properly seated on the chair?
Was suggestive selling properly and timely delivered?
Was the guest assisted in flapping and laying the table napkin?
Was the guest provided with drinking water?
Was the guest provided with bread?

Did the trainee introduced him/herself as food attendant before
taking orders?
Did the trainee take food and beverage order in a timely manner?
Was the guest’s order repeated back to them for confirmation?
Comments/Suggestions:
Trainer: __________________________________________ Date: ________________

REFERENCES
http://www.hotellerie-restauration.ac-
versailles.fr/IMG/pdf/How_to_welcome.pdf
http://performancejourneys.com/remember-the-10-5-rule-front-back/
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https://www.merriam-webster.com/dictionary/logbook
https://dictionary.cambridge.org/us/dictionary/english/lounge
https://www.google.com.ph/search?q=luggage+meaning&rlz=1C1CHBF_enP
H719PH719&oq=luggage+meaning&aqs=chrome..69i57j0l5.5825j0j4&sourc
eid=chrome&ie=UTF-8
https://www.google.com.ph/search?rlz=1C1CHBF_enPH719PH719&ei=RBU
NWqm7OcWX8QWmnZ_YCg&q=promotion+meaning&oq=promotion+meanin
g&gs_l=psy-
ab.3..0j0i7i30k1l6j0j0i7i30k1l2.34987.37075.0.37230.10.10.0.0.0.0.119.80
3.4j4.8.0....0...1.1.64.psy-ab..2.8.795....0.8tmedTU_nTI
https://www.merriam-webster.com/dictionary/rapport
https://www.merriam-webster.com/dictionary/reservation
https://en.wikipedia.org/wiki/Signage
https://www.merriam-webster.com/dictionary/venue
http://www.photo4design.com/stock-photo-vector-image-of-business-
people-welcoming-guest.-25619#.WeRREVRL_Dd
https://www.google.com.ph/search?rlz=1C1CHBF_enPH719PH719&biw=13
66&bih=598&tbm=isch&sa=1&q=present+menu&oq=present+menu&gs_l=ps
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ab.3..0j0i7i30k1j0i8i7i30k1l3j0i7i30k1l5.270184.272976.0.273489.8.8.0.0.
0.0.244.956.2-4.4.0....0...1.1.64.psy-ab..4.4.955....0.MxrJ-
Zz6jZ4#imgdii=4P_qXgFjcLx6fM:&imgrc=ZX-vLdE0tSqvTM:


CBLM - Provide Valet-Butler Service - Edison Gabrido

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title Food and Beverage Services NC II

Welcome Guests and Take Food and

Welcoming Guests and Taking Food

Siega Career Training Center Inc.,

Date Developed: Document No:

Date Developed: Document No:

Welcome to the module in “Welcoming Guests and Taking Food and

Date Developed: Document No:

Date Developed: Document No:

Date Developed: Document No:

LIST OF CORE COMPETENCIES

No Unit of Competency Module Title Code

Prepare the dining Preparing the dining

Welcome guests and Welcoming guests

Promote food and Promoting food and

Provide food and Providing food and

Date Developed: Document No:

Date Developed: Document No:

UNIT OF COMPETENCY: Welcome Guests and Take Food and

NOMINAL DURATION: 32 hours

 Guests are greeted according to enterprise welcome procedures.

Date Developed: Document No:

Date Developed: Document No:

Date Developed: Document No:

Date Developed: Document No:

Date Developed: Document No:

DETERMINE LEARNER’S TRAINING REQUIREMENTS

Learning Activities Special Instructions

This Learning Outcome deals with the

Go through the learning activities

The output of this LO is a complete

This Learning Outcome deals with the

Date Developed: Document No:

After doing all the activities for this

6. Answer Self-Check 2.1-2 and After doing all activities of this

Date Developed: Document No:

Welcoming and greeting procedures

If receptionist is not available, the captain waiter or food and beverage

Date Developed: Document No:

Make sure to change the close signage to open.

2. Proper Dress Code and Personal Hygiene

The appearance of a front office receptionist is important, and a dress

Date Developed: Document No:

Proper Welcome and Greeting Procedures

1. Acknowledge the Guest’s Arrival

10 & 5 Rule of Greeting

In greeting guests, you should always observe the 10 & 5 rule:

Date Developed: Document No:

As soon as the guest enters the restaurant, acknowledge his presence

2. Building Rapport and Making Guest Feel Comfortable

3. Addressing the Guest

Date Developed: Document No:

You can assist and provide extra impression in many ways:

 Ask and assist the guest in taking off their coats

 Fold and store their umbrella in a stand

Date Developed: Document No:

5. Offering pre-meal services

Trainer: __________________________ Date:

Trainer: __________________________ Date: