Module 1C: Take Food Orders and Provide Table Service
Instruction:
Copy and answer this in a short bond paper. Follow the format (Arial Font, size 12, 1
inch on all sides). Not following instructions will be minus 5 points. This will be
submitted on Monday ONLY! No extension and No excuses on submission.
Name:
School: Santo Tomas National High School
Subject: Food and Beverage Service (FBS) NC2
Date: January 20, 2025
1. What is discussed at a handover?
Answer:
2. What are the practical examples that include for the adjustment of glasses?
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3. What is the best way of drying glasses and glassware?
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4. What is a POS?
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5. What are some best practices for securing money and documentation during
trade?
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6. Who are we charged when there are accounts that need to be settled at a later
date?
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7. What normal activities we do during securing of takings?
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8. List at least 5 other items that you need to check and clean before you leave as
closing shift waiter.
Answer:
9. It is everyday waiter’s need to clean, clear or dismantled at the end of service.
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10. How do you recommend food and beverage to your customers?
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11. Why do we offer additional food and beverage to our guest or customer?
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12. How to identify the following:
Answer:
Bacterial and other contamination
Hygiene risks presented by poor cleaning practices
13. It is the process of recording transactions on a customer account?
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14. How do we ensure cash registers?
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15. Determine the two steps that you take for reconciling cash float?
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16. Aside from cleaning and preparing of equipment, how do we check other items
for the next morning shift?
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17. What is a function and what may include for preparation of this?
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18. Identify the adjusting covers process.
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19. How to ensure the foods you collect from guest or customer?
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20. What are this items that cannot be reused from guest or customer?
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21. List the procedures that we adhered for general procedures for processing
accounts.
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22. What letter of reading that provides a final report on all the financial transactions
and this only be done at the end of the shift.
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23. Why do we experience discrepancies/variations as a registrar holder?
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24. Identify the list of serving beverages.
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25. For what is a ‘Debit’ posting’ and ‘Credit posting’?
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26. How to determine cash payments and non-cash payments?
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27. Since a restaurant or dining area has no regular restroom maintenance, as a
waiter or dining staff how do you check restroom or comfort rooms?
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28. What do we recommend to guests? And why?
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29. What are the proper way of giving farewell to your guest?
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30. What are the steps involved in preparing register items?
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31. When a customer settle his/her account via credit card or EFTPOS, how do we
ensure?
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32. List at least 5 equipment that you need to check and clean before you leave as
closing shift waiter.
Answer:
33. What are the two ways of checking customer preferences?
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34. What is the time that a meat place in a plate?
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35. How do you clear plates in a cutomer or guest table?
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36. It is a machine that is used to accurately record transactions.
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37. This are the core steps involved in processing an account.
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38. How do we ensure guidelines for processing accounts?
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39. What is Match Reconciling Takings?
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40. What is Against Reconciling Takings?
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41. What actions you take for discrepancies/variations?
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42. Events in a restaurants or functions are the biggest things a wait staff preparing
that’s why is the purpose of a debriefing session before an event or mass service
start?
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43. How to know which item a customer’s desire for food or beverage?
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44. Why do we recommend for customer or guest?
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45. What is the procedure of cleaning and washing crockery and cutlery?
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46. What is ETFPOS machines?
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47. What is Manual credit card machines?
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48. When a customer settle his/her account via cash, how do we ensure?
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49. What is a ‘Cash Summary Sheet’ and how do registrar balanced cash?
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50. What are those things you need to prepare for the next shift?
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51. What type of wine we recommend for the following:
Answer:
Antipasto
Desserts
Game
52. What do we call this items that can be re-used again and are kept separate for
collection?
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53. How many minutes we check our customer or guest for their satisfaction?
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54. How do we ensure account folders?
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55. What are other areas of a restaurant that needs to maintain clean and clear for
day and night duty time?
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56. What are the reasons for serving food and beverage items to our guest or
customer?
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57. How do you clean a guest table?
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58. What letter of reading updated all the financial transaction and summary?
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59. What is the other term that we call for “Tips”?
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60. What are the different types of payment method?
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61. What are the signs that you need to dispose a cleaning chemical agents?
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62. Why is it important to dispose left over foods?
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63. – 65. (Bunos points)
