Lesson Plan in TVL-HE (Food and Beverage Services)

I. OBJECTIVES
At the end of the lesson the students are expected to:
a. familiarize the different ways on how to welcome and greet guest;
b. perform the basic phraseologies for welcoming and greeting guests;
c. value the importance of systematic way of welcome and greet guest.

II. SUBJECT MATTER

Topic: Welcome and Greet Guest
Instructional Materials: PowerPoint presentation, printed hand outs, TV screen and
laptop, Traditional learning material
References: Food and Beverage Services Manual .pp. 103-110
Value Focus: Listening, observing, participating and collaborating

III. PROCEDURE
TEACHERS ACTIVITY STUDENTS ACTIVITY
A. Preliminary Activities

 Good morning everyone!  Good morning ma’am!

 Please stand for the opening prayer.  The student will stand
for the prayer.
Classroom Management
 Please pick up some pieces of paper under your (Students arrange their
chair and arrange your chair properly before you chairs properly and pick up
seat. Thank you! trash)
Checking of Attendance
 I will check first of your attendance  No ma’am, everyone is
 Say present if you are around. present.

 Very Good! Everyone is present today. Keep it up.

B. Review/Recall
 Class do you still remember our previous lesson?
 Yes ma’am.
 What is our topic all about?
 Ma’am our previous
lesson last meeting is
all about table skirting
 All right, very good Melanie. Roy can you please  The different types of
share what are the different types of table skirting table skirting are box
pleat, double box pleat,
regency, accordion and
shirred
 Excellent Roy! Thank you ! .
C. Motivation
Before we proceed to our discussion, let’s have an
activity called Unscrambled me!

I have here unscrambled words and you will be going to

arrange them. You will encounter these words later into
our discussion.

1. C T R E N P O I T I S E 1. R E C E P T I O N I S T

2. U T E S G 2. GUEST

3. M G E I N W O L C 3. WELCOMING

4. R T E G N I G E 4. GREETING

5. S A N U R T E R T A 5. RESTAURANT

Based on our activity do you have any idea what our The student will answer
topic today? based on their knowledge.
D. Lesson Proper
 Based on your activity do have any idea what is our (The student will answer
topic today? based on their knowledge)

 Before we start our discussion let’s read first the At the end of the lesson the
objectives student are expected to:
 Who can volunteer to read the objectives? 1. Familiarize the different
ways on how to welcome
and greet guest;
2. perform the basic
phraseologies for
welcoming and greeting
guests;
3. value the importance of
systematic way of welcome
and greet guest.

Discussion

Welcoming and Greeting the Guest The student will answer

based on their knowledge.
Have you ever experienced dining in a restaurant?
What have you observed when you entered a
restaurant?

The arrival of the guests is equally important as the

meal itself.
Receptionist-the person who welcomes and greets
upon the arrival of the guests, also known as host or
hostess. The receptionist must set the positive mood and
ambiance of the diners to enjoy their dining experience.
It can be achieved if the receptionist wears his/her best
smile, enthusiastic but respectful since he or she is the
first contact of the guests.

Points to Remember in Welcoming Guests

1. When the guests arrive, open the door (if there is

one).walk towards the guests, make pleasant eye
contact and welcome them with a pleasant
greeting. Address them the appropriate greeting
for the time of the day. As follow:
00:00-11:59 “Good morning”
12:00-06:59 “Good afternoon”
07:00-12:59 “Good evening”

2. Use the guest’s name when known. Try to call

the guests by name: e.g,. ”good morning
MR./MRS _____, how are you? ”or” welcome
(name of restaurant), MR./MRS. (name of
guest)”.
3. Be aware of the guest as they come into the
dining room or restaurant. If you are still busy
with another guest, acknowledge the new guest
by making eye contact and saying., “I will be
right back with you”, or a simple hand gesture
or smile will do. It is very important that guests
acknowledged right away to avoid
embarrassment, on the side of the costumer.
Also, by recognizing them immediately, you
have made them feel important.

4. Extend assistance to the guests as much as

possible. Ask if they need assistance(e.g.folding
umbrellas ,removing the coat, among other).
Helping guests creates a welcoming atmosphere.

5. Check for any reservation.

 Politely ask if they have a reservation. If they do,
ask the guest` name and guide them to the reserved
table. Make sure their table is prepared in advance.
 If the guests has no reservation, ask how many are
dining and ask their preferred section in the dining
room/restaurant (e.g., smoking or non smoking,
near the window, corner table, among others) and
 also ask them to wait while you check on the
tables` availability.
 In case there is no available table, politely inform
the guests and ask theme if they can wait for while
at the lounge. Be honest about the length of the
waiting time or period to avoid any bad impression
from the guests. Explain the guests that there will
be a able ready in a few minutes or that the table
are currently being cleared and set.
 If you anticipate a long waiting time or period, you
may offer complimentary drinks and lead them to a
place where they can wait comfortably once a table
is available, accompany them immediately to the
table. Lead the guests towards the table.

Do not walk too fast when leading the guests to their

table. Say to the guest: “this way, Madam/sir” with
palms open. Walk a little ahead when escorting them to
their table. Then, assist them until they are seated.

6. Pull the chair out for the guest (ladies first).

Then, endorse the guests to the captain waiter.
7. The hostess/receptionist leaves the table once
the captain waiter or the waiter approaches the
guests table to offer the before dinner drink.

Basic phraseologies for welcoming and greeting

guests

As a beginner, before you can welcome and

greet the guests correctly, here are the basic
phraseologies that you can follow:

 “ Good morning/ afternoon /evening, Sir/Ma`am or

Mr ______ or Ms.______ welcome to
________(name of restaurant).

 If they have made reservation, be sure that the table

is prepared in advance and say ,” we have prepared
a nice table for your party Mr/Mrs._______.” This
way please”.if none, say “ how many are we
expecting in the party, sir/maam?”this way please.”

 Guests are led to their table with palms open: “this

way please”.

 Before the guest are seated , ask “ will this table be

alright for you?”

 If the guest is a patron or a regular customer,

 welcome him back. You might say:” welcome back
Mr/Mrs._______. We are glad to see you again,
Maam/sir.

 If the outlet is full and there is no available table:” I

am sorry Maam/Sir but all the table are occupied at
the moment. Do you mind waiting at lounge for
about ______ and I will call you the moment we
have a table available for you?”

 If the waiter or food and beverage service attendant

(FBSA) is not yet available to attend to the guests,
the receptionist shall tell the guests: “ the waiter/
food and beverage service attendant (FBSA) will
be you with in a short while.”

Uh
 In a banquet, when there is an excess in the
expected number of guests and all seats are
occupied, say: “im sorry Maam/sir, we have an
unexpected excess in the number of guest and all
seats are already occupied. However, our staff is
already preparing additional tables and chairs. May
we request you to wait at the lounge for a while and
I will call you when tables are ready.”

E. Application

Group Activity
The student will perform
The restaurant host/hostess the activity.

Role play the following scenarios in a restaurant.

Perform the role of a restaurant hostess/host as you
welcome and greet guests in the following situation. I
will divide you into 2 groups. The group 1 will perform
the Situation 1 and the group 2 will perform the
Situation 2.

Situation 1:

Mr. and MRS. Sante will celebrate their wedding

anniversary. They decided to have a simple dinner party
with their family and close friends at angel’s restaurant.
They made reservation via telephone two days before
party.

Situation 2:

A group of five young professionals decided to dine in

at JMF restaurant. They made no reservation.
Unfortunately, there was no available table when they
arrived at the restaurant.

Rubrics

Excell Very Satisfa Needs Total

ent satisf ctory impro
(5 pts) actor (3pts) vemen
y t
(4pts) (2 pts)

Guests
are
acknowl
edged as
soon as
arrive
Guests
are
greeted
with an
appropri
ate
welcom
e
Details
of
reservati
ons are
checked
based on
establish
standard
policy.

Legend: 5= 100-90
4= 89-80
3= 79-70
2=69-60
Generalization
 What is our topic all about?  Ma’am our topic is all
about welcome and
greet guest.
 Who can familiarize the different ways on how to  In welcoming the guest
welcome and greet guest? as soon as they arrive
acknowledge them and
open the door. Then
appropriately greet the
guest to the gender and
of the day. Ask if they
have reservation, if
they do ask the name
of guest and guide
them to the reserved
table. Pull the chair out
for the guest (ladies
first).

 Greeting guests is an
 Why is it important to welcome and greet guest? important aspect of
costumer service, as it
sets the tone for the
entire interaction. A
warm and friendly
greeting can create a
positive first
impression and make
guests feel welcome
and love.
IV. Evaluation
 Class please get 1/4 sheet of pad paper, you will
have a short quiz.
 Write your name, strand grade and date today.
 Focus on your own paper and avoid talking with
your seatmates.
 I will give you ten minutes to answer the essay. (The student will answer
Directions: Write TRUE if the correct the statement the quiz on 1/4 pad of
is correct and write false if the statement is wrong. paper)

1. Guests greeted properly and appropriately.

2. Not all guest escorted to their table.
3. It is important that the receptionist is well-groomed.
4. Receptionist don’t need to eye contact when
welcoming and greeting guest.
5. Acknowledged guest as soon as they arrived in the
restaurant.
6. The guest who had prior reservations immediately
escorted to their table.
7. Guests are responsible to open the door for them.
8. You don’t need to know the name of guest.
 9. Pull the chair out to the guest (male first).
10. Receptionist should wear his enthusiastic smile.

Answers:

1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. FALSE
9. FALSE
10. TRUE
F. Assignment

 For your assignment, research about the procedure

of setting the guest. Write your answer in 1/2 sheet
of pad paper.
 Is there any question  No ma’am
 Thank you everyone! Class dismiss.  Thank you ma’am

Prepared by: Checked by:

JESSICA T.CARINAGA CYNTHIA V. MERISCO

Practice teacher Cooperating teacher