GRADE LEVEL: 9/10/11/12
SUBJECT: FOOD AND BEVERAGE SERVICES NC II
NOMINAL HOURS: 160 HOURS
COMPONENT: HOME ECONOMICS
Week of the
Quarter/ MELCs Self-Learning
Most Essential Learning Competencies Code Week and Date of Module
Grading Number
1 STPeriod
QUARTER Implementation Number
1 WEEK
WEEK 1 1 LO1.Take a tabbe reservations
1.1 Answer inquiries promtly, clearly and accurately TLE_HEFBS9-
12AS-la-b-1 OCTOBER 5 - 16, 2020 1
1.2 ask pertinent questions to complete the details of the
reservations
1.3 record reservation data on forms accurately based on TLE_HEFBS9-
WEEK 2 2 establishments standards. 12AS-la-b-1
2
1.4 repeat and confirm details of the reservations with
the costumers
1.5 provide additional information about the food service
establishment.
LO2. Prepare Service stationa and equipment TLE_HEFBS9-
WEEK 3 3 12AS-lc-d-2 OCTOBER 19-30, 2020 3
2.1 Stock supplies necessary for service
2.2 Clean, wipe and put tableware and dining room
equipment in their proper places
2.3 Check the cleanlinessand condition of all tables,
tableware and dining room equipment
2.4 Fill water pitcher and ice buckets
2.5 Refill condiments and sauce bottles and wipe, clean
WEEK 4 4 and dry the necks and tops of the bottles.
4
2.6 Promote special tent cards and similar special
displays
2.7 Check equipment and prepare for service
2.8 Apply food hygiene and occupational health and
safety measures
LO3 Set- Up tables in the dining area TLE_HEFBS9-
WEEK 5 5 12AS-le-f-3 NOVEMBER 2-13 ,2020 5
3.1 Set table accoeding to the standards of food service
establishment
3.2 Set covers correctly according to the predetermined
menu
3.3 Wipe and polish tableware and glassware before they
are set up on the table
3.4 Fold properly and laid cloth napkins on the table
WEEK 6 6 appropriately according to napkins folding style 6
3.5 Skirt properly buffet or display tables taking into
account symmetry, balance and harmony in size and
design
LO 4. Set the mood/ambiance of the dining area TLE_HEFBS9-
WEEK 7 7 12AS-lg-h-4 NOVEMBER 16-20 ,2020 7
4.1 Ajust light according to time of the day
4.2 Arrange tables, chairs and other dining room
furniture to ensure comfort and convenience of the guest
4.3 Play appropriate music when applicable
4.4 Clean and dry floors/carpets
4.5 Adjust air conditioners or cooling units for the confort
of the guest
4.6 Set up decorations according to theme or concept of
the dining room
2ND QUARTER
LO 2.Welcome guest and take food and beverage orders TLE_HEFBS9-
WEEK 1 1 12AS-lla-b-1
NOVEMBER 23-27 1
LO 1. Welcome and great the guests
1.1 Acknowledge guest as soon as they arrive
1.2 Great guests with an appropriate welcome
1.3 Check details of reservations based on established
standard policy
LO2. Set the Guests TLE_HEFBS9-
WEEK 2 12AS-llc-d-2 DECEMBER 1-4, 2020 2
2.1 Escort and seat the guests according table allocations
2.2 Utelize tables according to the number of party
2.3 Seat guests evenly among stations to control the
traffic flow of guests in the dining room
2.4 Open cloth napkins for the guests when applicable
2.5 Serve water when applicable according to the
standards of the food service facility
LO3 Take food and beverage orders TLE_HEFBS9-
WEEK 3 12GO-lle-f-3 DECEMBER 7-11, 2020 3
3.1 Present menu to cutomers, take orders completely,
and take note the special request.
3.2 Repeat back order to the guest to confirm items
3.3Provide and adjust tableware and cutlery appropriate
for the menu choices in accordance with established
procedures
LO 4 Liaise between kitchen and dining areas TLE_HEFBS9-
WEEK 4 12GO-llg-h-4 DECEMBER 14-18 2020 4
4.1 Place and send orders to the kitchen promptly
4.2 Check quality of food in accordance with established
standard
4.3 Check tableware for chips, marks, cleanliness, spills
and drips
4.4 Carry out plates and /or trays safely
4.5 Advise promptly colleagues regarding readiness of
items for service
4.6 Relay information about special requests, dietary or
cultural requirements accurately to kitchen where
appropriate
4.7 Observe work technology according to establishment
standard policy and procedure
LO 3 Promote Food and beverage products (PP) LO1 TLE_HEFBS9-
WEEK 5 5 Know The Product 12PP-llla-l
JANUARY 4-8, 2020 5
1.1 Master the names of past and current trends of
dishes in the menu
1.2 Know different types of sauces and accompaniments
1.3 Know common food allergens to prevent serious
health consequences
1.4 Study the special dietary requirements and cultural
needs of food and beverage products
LO 2 . Undertake Suggetive Selling TLE_HEFBS9-
WEEK 6 6 12PP-lllb-2
JANUARY 11-15 , 2020 6
2.1 Provide information with clear explanations and
descriptions about the food items
2.2 Offer items on specials or promos to assist guests
with food and beverage selections
2.3 Suggest name of specific menu items to guest 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 guests
2.6 Use descriptive words while explaining the dishes to
make it more tempting and appetizing
2.7 Carry out suggestive selling discreetly so as not to be
too pushy or too aggressive
LO 3.Carry out Upselling Strategies TLE_HEFBS9-
WEEK 6 7 12PP-lllc-3
JANUARY 18 -22, 2020 7
3.1 Suggest slow moving but highly profitable items to
increase guest check
3.2 Offer second servings of ordered items
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
3RD QUARTER
LO 1. Serve Food Orders TLE_HEFBS9-
WEEK 1 1 12SG-llld-4 JANUARY 25-29, 2020 1
1.1 Serve food selections promptly from service areas
1.2 Check food orders for presentation and appropriate
garnish and accompaniments
1.3 Serve food orders to the guest
1.4 Serve food orders and clear with minimal disturbance
to other guests and in accordance to hygienic
requirements
1.5 Serve food orders in accordance with the enterprise
serving style standards
1.6 Mention the name of the dish or order upon serving
the guests
1.7 Monitor sequence of service and meal delivery in
accordance with enterprise procedures
2.1 Attend to anticipated additional request or needs of TLE_HEFBS9-
WEEK 2 2 the guests 12SG-llld-5
FEBRUARY 1-5, 2020 2
2.2 Offer and serve additional food and beverage at the
appropriate time
2.3 Provide necessary condiments and appropriate
tableware based on the food order
2.4 Recognize and follow up delays or deficiencies in
service promtly based on enterprise policy
2.5 Conduct "3 minute check" for guests's sanitation
2.6 treat children and guest with special needs with extra
attention and care
LO 3 Perform Banqet or Cateringfood Service TLE_HEFBS9-
WEEK 3 3 12SG-llle-6
FEBRUARY 8-12, 2020 3
3.1 Prepare and check service ware for completeness
ahead of time
3.2 Set - up tables and chairs in accordance with the
events requirements
3.3 Serve food according to general service principles
3.4 Handle food based on food safety procedures
3.5 Ensure coordinated service of meal course
3.6 Keep assigned areas clean in accordance with
enterprise
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
LO 4 Serve Beverage Orders TLE_HEFBS9-
WEEK 4 4 12SG-lllf-g-7
FEBRUARY 15-19, 2020 4
4.1 Pick-up beverage orders promptly from the bar
4.2Check 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
disturbance to other guests
4.7 Carry out coffee and/or tea service in accordance
with establishment procedures
LO 5 Process payments and receipts TLE_HEFBS9-
WEEK 5 5 12SG-lllh-8
FEBRUARY 22-26 2020 5
5.1 Prepare and process bulls accurately in coordination
with the cashier
5.2 verify amount due with the customer
5.2 Accept cash and non - cash payments and issue
receipts
5.4 Give required change
5.5 Complete required documents in accordance with
enterprise policy
LO 6 Conclude Food Service and Close Down Dining Area TLE_HEFBS9-
WEEK 6 6 12SG-llli-9
MARCH 1-5, 2020 6
6.1 Remove soiled dishes when guest have finished their
meal
6.2 Handle food scraps in accordance wirh hygiene
regulations and enterprise procedures
6.3 Clean and store equipments in accordance with
hygiene regulations and enterprise procedure
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 Person TLE_HEFBS9-
WEEK 7 7 12SG-lllj-10
MARCH 8-12, 2020 7
7.1 Determine levels of intoxication of the customers
7.2 Refer difficult situations to appropriate person
7.3 Apply appropriate procedure to the situation and in
accordance with enterprise policy
7.4 Apply legislative requirements
4th Quarter
LO 1 Take and process room service orders TLE_HEFBS9-
WEEK I 1 12RS-IVa-1
MARCH 15-19, 2020 1
1.1 Attend to telephone calls promtly and courteously
1.2 Check and use guests names throughout the
interaction
1.3 Clarify, repeat and check datails of orders with guests
for accuracy
1.4 Use suggestive selling techniques when appropriate
1.5 Advise guests of approximate time of delivery
1.6 Record room service orders and check relevant
information in accordance with establishment policy and
procedures
1.7 Interpret room service orders received from
doorknob dockets
1.8 Transfer orders promtly to appropriate
LO2. Set-Up Trays and Trolleys TLE_HEFBS9-
WEEK 2 2 12RS-IVb-2
MARCH 22-26, 2020 2
2.1 Prepare room service equipment and supplies in
accordance with establishment procedures
2.2 Select and check room service and supplies for
cleanliness and condition
2.3 Set-Up trays and trolleys keeping in mind balance
safety and attractiveness
2.4 Set-Up room service trays and trolleys according to
the foodnd beverage order
2.5 Check orders before leaving the kitchen for delivery
2.6 Cover the food items in delivering to the room
LO3 Present and serve food and beverage orders to guest TLE_HEFBS9-
WEEK 3 3 12RS-IVc-3
MARCH 29-APRIL 2, 2020 3
3.1 Verify the guests name on the bill before announcing
the staff's presence outside the door
3.2 Greet guests politely
3.3 Ask the guest where they want to place the tray or
trolley
3.4 Deliver food orders on desired time of the guest
LO 4 Present room service account TLE_HEFBS9-
WEEK 4 4 12RS-IVd-4
APRIL 5-9,2020 4
4.1 Check and present guest's accounts for accuracy in
accordance with establishment procedures
4.2 Present cash payments to the cashier for processing
in accordance with the establishment guidelines
4.3 Present charge accounts to guests for signing based
on establishment policy and procedures
LO5 . Clear away room service equipment TLE_HEFBS9-
WEEK 5 5 12RS-IVd-5
APRIL 12-16,,2020 5
5.1 Explain the procedures in taking away the tray and
trolley after the guest have finished their meal
5.2 Check and clear the floors in accordance with the
establishment's procedure
5.3 Clean and clear dirty trays in accordance with
establishment's procedure
5.4 Clean and return trays and trolleys to the room
service area
LO 6. Receive and handle guest concerns TLE_HEFBS9-
WEEK 6 6 12RS-IVe-f-6
APRIL 19-30, 2020 6
1.1 Obtain the entire story or issues of concern from the
guests without interruption
1.2 Note the details of the guest complain or concern TLE_HEFBS9-
12RS-IVg-7
LO1 . Listen to the customers complaint
WEEK 7 7
MAY 3-21, 2020 7
1.3 Give full attention to the complaining guest
1.4 Paraphrase guest complain to determine if the TLE_HEFBS9-
concern is correctly understood 12RS-Ivh-I-8/
TLE_HEFBS9-
12GCIVj-9
Prepared by:
Rex Echavia
Sta. Cruz NHS
Title of the Module
PREPARE THE DINING ROOM /RESTAURANT ARE FOR SERVICE.
PREPARE SERVICE STATIONS AND EQUIPMENT
SET-UP TABLES IN THE DINING AREA
SET THE MOOD /AMBIANCE OF THE DINING AREA
WELCOME AND GREAT THE GUESTS
SET THE GUESTS
TAKE FOOD AND BEVERAGE ORDERS
LIAISE BETWEEN KITCHEN AND DINING AREAS
KNOW THE PRODUCT
UNDERTAKE SUGGETIVE SELLING
CARRY OUT UPSELLING STRATEGIES
PROVIDE FOOD AND BEVERAGE SERVICE TO GUESTS (SG)
ASSIST THE DINERS
PERFORM BANGQUET OR CATERING FOOD SERVICE
SERVE BEVERAGE ORDERS
PROCESS PAYMENTS AND RECEIPTS
CONCLUDE FOOD SERVICE AND CLOSE DOWN DINING AREA
MANAGE INTOXICATED PERSON
PROVIDE ROOM SERVICE (RS)
SET-UP TRAYS AND TROLLEYS
PRESENT AND SERVE FOOD AND BEVERAGE ORDERS TO GUESTS
PRESENT ROOM SERVICE ACCOUNT
CLEAR AWAY HOME SERVICE EQUIPMENT
LISTEN TO THE CUSTOMER'S COMPIANT/
RECEIVE AND HANDLE GUEST CONCERN(GC)
GRADE LEVEL: 9/10/11/12
SUBJECT: NEEDLECRAFT
NOMINAL HOURS: 160 HOURS
COMPONENT: HOME ECONOMICS
Week of Most and Date Self-
the Essential of Learning Title of
MELCs Learning Code
Quarter/ Number Impleme Module the
Grading Compete ntation Number Module
Period ncies TLE_HEHC
9- 12PE-Ia-
b-2
LO 1.
Understan
d
conceptsre
lated to
needlecra
1 ft 1.1
Identify
major
needlecra
ft
techniques
1.2 State
safety and
1 ST precaution
QUARTER ary
1 WEEK measures
LO 1. TLE_HEHC
Understan 9- 12PE-Ia-
d b-2
embroider
y as a craft
and its
techniques
1.1Define
embroider
y as a
needlecra
1 WEEK 2 ft
technique
1.2
Identify
the tools
and
materials
used;
TLE_HEHC
LO 2. 9- 12PE-Ic-
Create j-2
embroider
ed
products
with
package
2.1
Manipulat
e properly
the tools
and
materials
for
embroider
y 2.2
Combine
6 WEEKS 3 stitching
techniques
in
embroider
y, Calado
and
smocking
to create a
well-made
project.
2.3 Select
appropriat
e and
quality
packaging
material
for
embroider
ed articles
