12

Technology and
Livelihood Education
Home Economics
Food and Beverage Services
Quarter 2 - Module 1
Welcoming and Greeting Guests
Athena Princess Yamba Alipin

Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 12
Home Economics - Food and Beverage Services
Alternative Delivery Mode
Quarter 2 - Module 1: Welcoming and Greeting Guests
First Edition, 2020

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subsist in any work of the Government of the Philippines. However, prior
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Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.
Published by the Department of Education - Division of Bukidnon

Development Team of the Module

Writer: Emma Lousyanna Yamba - Alipin

Editor: Mary Jane R. Cardente, PhD
Reviewers: Grace T. Palahang, PhD; Nanette D. Soriano, PhD
Illustrator and Layout Artist: Athena Princess Y. Alipin
Management Team
Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director
Co-Chairpersons: Victor G. De Gracia Jr., PhD, CESO V
Assistant Regional Director
Randolph B. Tortola, PhD, CESO IV
Schools Division Superintendent
Shambaeh A. Usman, PhD
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, PhD, Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMS
Bienvenido U. Tagolimot, Jr., PhD, EPS-ADM

Members: Elbert R. Francisco, PhD, Chief ES, CID

Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II

Printed in the Philippines by

Department of Education - Division of Bukidnon
Office Address: Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
E-mail Address: [email protected]
 Website: depedbukidnon.net.ph
What This Module Is About
Quality of service is one of the reasons customers choose to dine at
one restaurant over another. The goal of restaurant employees is to enhance
the dining experience for customers. Therefore, when a waiter welcome to an
upscale restaurant, he has an opportunity to make the restaurant’s first
impression, whether it is a regular customer or a new one, who is dining at the
restaurant for the first time. The way a waiter greets the restaurant’s
customer can result in gaining another regular customer.
Receptionist or food and beverage attendants or waiters who are
responsible for greeting customers must have excellent communication skills
in addition to the capability of discerning the customer’s needs without being
overbearing or intrusive. Upscale restaurant waiters are often hired because
they understand how to handle a wide range of clientele while maintain a
polite and sophisticated demeanor. While they may not be the primary point
of contact for the restaurant’s customer, there are times when the waiter must
provide excellent customer service from the first moment of contact with a
customer, whether it’s on the telephone, at the hostess’s desk or after the
customer has been seated.
In this quarter, you will learn the proper way of welcoming and
greetings, seating the guests, taking food and beverages order, and liaising
between kitchen and dining room are. Be sure that guests are seated in the
order of their arrival and preference is given to guests with reservations.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.
We hope that through this material, you will experience meaningful
learning and gain deep understanding of the relevant competencies. You can
do it!
This Module has the following parts and corresponding icons:

Icons of This Module

This part contains learning objectives

What I Need to
that are set for you to learn as you go
Know
along the module.

This is an assessment as to your level

of knowledge to the subject matter at
What I Know
hand, meant specifically to gauge prior
related knowledge.

This part connects previous lesson with

What’s In
that of the current one.

An introduction of the new lesson

What’s New through various activities, before it will
be presented to you.

These are discussions of the activities

What Is It as a way to deepen your discovery and
understanding of the concept.

These are follow-up activities that are

What’s More intended for you to practice further in
order to master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

These are tasks that are designed to

showcase your skills and knowledge
What I Can Do
gained and applied into real-life
concerns and situations

This is a task which aims to evaluate

Assessment your level of mastery in achieving the
learning competency.

In this portion, another activity will be

Additional given to you to enrich your knowledge
Activities or skill of the lesson learned. This also
tends retention of learned concepts.

This contains answers to all activities in

Answer Key the module applied into real-life
concerns and situations.
 12
Technology and
Livelihood Education
Home Economics
Food and Beverage Services
Quarter 2 - Module 1
Welcoming and Greeting Guests

This module was collaboratively developed and reviewed by

educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at bukidnon@
deped.gov.ph.
We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

INTRODUCTORY MESSAGE
For the Facilitator:
Welcome to the Technology and Livelihood Education - Home
Economics (Food and Beverage Services) Grade 12 Alternative Delivery
Mode (ADM) Module on Welcoming and Greeting Guests!
This module was collaboratively designed, developed and reviewed by
educators from public schools to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.
In addition to the material in the main text you will also see this box in
the body of the module:

Notes to the Teacher and Parents

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use

this module. You also need to keep track of the learners' progress while
allowing them to manage their own learning. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the
module.
For the Learner and Parents:
Welcome to the Technology and Livelihood Education - Home
Economics (Food and Beverage Services) Grade 12 Alternative Delivery
Mode (ADM) Module on Welcoming and Greeting Guests!
The hand is one of the most symbolized part of the human body. It is
often used to depict skill, action and purpose. Through our hands we may
learn, create and accomplish. Hence, the hand in this learning resource
signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time.
Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
 time. You will be enabled to process the contents of the learning resource
while being an active learner.

Table of Contents
Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
TABLE OF CONTENTS

Lesson 1: Welcoming and Greeting Guests 1

What I Need to Know 1
What I Know (Pre-Test) 2
What’s In 5
What’s New 5
What Is It 6
What’s More 7
What I Have Learned 9
What I Can Do 10
Assessment (Post-Test) 11
Additional Activities 14

Answer Key 15
References 16
 Lesson
Welcoming and Greeting
1 Guests

At the end of this module the student will have a good understanding
on how to welcome and greet guests.

What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the Food and Beverages Services. The scope of this
module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the
textbook you are now using.

 Acknowledge the guests as soon as they arrive at the restaurant.

 Greet the guests with an appropriate welcome.
 Check details of reservations based on established standard policy.

How to Learn from This Module

 To achieve the objectives cited above, you are to do the following:
 Take your time reading the lessons carefully.
 Follow the directions and/or instructions in the activities and exercises
diligently.
 Answer all the given tests and exercises.
 1

What I Know

Pre-Test

Multiple Choice
Directions: Read the following test items carefully and choose the correct
answer from the given choices. Write the letter of your answer in your
notebook.
1. You are the assigned receptionist in the restaurant. A male customer is
coming as the first customer on that day. What will you do first?
a. Approach the customer and lead the way to his table.
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
2. A young lady entered the restaurant. However, all tables are already
occupied. As a receptionist, what will you say to the lady?
a. “I am sorry, Miss. All seats are occupied at the moment.
Would you mind waiting at the lounge?”
b. “I am sorry, Ma’am. All seats are full at this time. Would you want to
have a drink while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment.
Would you mind waiting at the lounge for about five minutes?”
d. “I am sorry, Miss. All seats are occupied at the moment. Would you
want to wait or not?”
3. Which of the following should be done prior the arrival of a customer who
has made a reservation?
a. Place the food on the table
b. Prepare the table
c. Prepare the food
d. Cook the food
4. Which of the following is appropriate to say if the customer has no
reservation?
a. May I know how many we are expecting. Sir/Ma’am?
b. Table for how many person, Sir/ Ma’am?
c. How many are you, Sir/Ma’am?
d. Table for two or three?
5. What will you say to the customers or guests if you think or feel that they
are now ready to order?
 a. May I take your order now Sir?
b. Do you want to order now Sir?
2
c. Are you ready to order Sir?
d. What is your order Sir?
6. You are the assigned receptionist in the restaurant. A female customer is
coming as the first customer on that day. What will you do first?
a. Approach the customer and lead the way to his table.
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
7. As a receptionist, what you will do in a banquet when there is an excess
in the expected number of guests and all seats are occupied?
a. I’m sorry Ma’am/Sir, we have an unexpected excess in the number of
guest and all seats are already occupied. May we request you to wait
at the lounge for a while and I will call you when your tables are
ready.
b. May we request you to wait at the lounge for a while and I will call you
when your tables are ready.
c. Our staff is already preparing additional tables and chairs.
d. I’m sorry Ma’am/Sir, we have an unexpected excess in the number of
guest and all seats are already occupied. 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 your tables are ready.
8. If the waiter of food and beverage service attendant is not yet available to
attend to the guest, as a receptionist what you will say?
a. The receptionist shall tell the guest: “The waiter/Food and Beverage
Service Attendant (FBSA) will be with you in a short while.
b. The receptionist shall tell the guest: “The waiter/Food and Beverage
Service Attendant (FBSA) will be with you in an hour.
c. The receptionist shall tell the guest: “The waiter/Food and Beverage
Service Attendant (FBSA) will be with you in seconds.
d. The receptionist shall tell the guest: “The waiter/Food and Beverage
Service Attendant (FBSA) will be with you in 30 minutes.
9. If the outlet is full and there is no available table as a receptionist, what
will you say to the guests?
a. “Ma’am/Sir, would you mind waiting at the lounge for about a moment
and I will call you the moment we have a table available for you?”
b. Ma’am/Sir, would you mind waiting at the lounge for about an hour
and I will call you the moment we have a table available for you?”
c. Ma’am/Sir, would you mind waiting at the lounge for about a 30
minutes and I will call you the moment we have a table available for
you?”
 d. Ma’am/Sir, would you mind waiting at the lounge for about a moment
and I will call you the moment we have a table available for you?”

3
10. If the guest is a patron or a regular customer what will you say?
a. “Welcome back Mr./Ms._______. We are glad to see you again,
Ma’am/Sir.
b. Please come again, Ma’am/Sir.
c. Please wait Ma’am/Sir, since you are a regular customer here.
d. Thank you for coming Ma’am/Sir.
11. The person who welcomes or greet guest in the restaurant is called a
_________?
a. receptionist
b. waiter
c. food service attendant
d. guest
12. What will you say to the customers or guests if you think or feel that they
are now ready to order?
a. May I take your order now Sir?
b. Do you want to order now Sir?
c. Are you ready to order Sir?
d. What is your order Sir?
13. A young lady entered the Restaurant. However, all tables are already
occupied. As a receptionist, what will you say to the lady?
a. “I am sorry, Miss. All seats are occupied at the moment.
Would you mind waiting at the lounge?”
b. “I am sorry, Ma’am. All seats are full at this time. Would you want to
have a drink while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment.
Would you mind waiting at the lounge for about five minutes?”
d. “I am sorry, Miss. All seats are occupied at the moment. Would you
want to wait or not?”
14. Which of the following serve the food and beverages?
a. waiter
b. attendant
c. food server
d. receptionist
15. It called the formal and elaborate meal for many people, usually followed
by speeches.
a. banquet
b. formal dinner
c. in formal dinner
d. fiesta meal
 4

What’s In

Brief Drill
1. Ambiance of the dining area - It is a dining environment that affects the
dining experience of the guest.

2. What are the key points to be considered in setting the dining

atmosphere?
 Lighting
 Views
 Music
 Décor
 Communication

3. Ambient Sound – play an important role in influencing the mood and

perception of the customers, such as soft music that has an effect on the
listener that can slightly improve costumer’s mood.

What’s New

Lesson Information 2.1.

Welcoming and Greeting Guests

Have you ever experienced dining in a restaurant? What have you
observed when you entered a restaurant?
The arrival of the guests into the dining room or restaurant is equally
important as the meal itself. Therefore, it is very important that you properly
welcome and greet guests accordingly ay they affect their dining experience.
The guests might not dine at the restaurant again if you do not treat them
properly.
The person who welcomes or greets guests in the restaurant is called
a receptionist. They are also known as a host or hostess. A receptionist
should be well groomed and be present at the entrance of the dining room or
5
restaurant. He or she must greet the guests with enthusiasm and be
respectful at all times because he or she is the first contact to the guests.
Whatever impression he or she gives will definitely set the mood for the
dining experience. A sincere greeting will put the customers at ease and
start the service on the positive attitude. Welcoming or greetings guests can
also be done by a headwaiter.

What Is It

Points to Remember in Welcoming and Greeting Guests

1. When guests arrive, open the door (if there is one). Walks towards the
guest, make pleasant eye contact and welcome them with a pleasant
greeting. Address them with the appropriate greeting for the time of the
day. As follows:

00:00 - 11:59 “Good morning”

12:00 - 06:59 “Good afternoon”
07:00 – 12:59 “Good evening”

 If the guest is a patron or regular customer, welcome him back. You

might say: “Welcome back Mr./Ms. ______. We are glad to see you
again, Ma’am/Sir.
 If the outlet is full and there is no available table: “I am sorry Ma’am/Sir
but all the tables are occupied at the moment. Do you mind waiting at
the 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 the guest, the receptionist shall tell the guests: “The
 waiter/ Food and Beverages Service Attendant will be with you in a short
while”.
 In a _______, when there is an excess in the expected number of guest
and all seats are occupied, say: “I’m sorry Ma’am/Sir, we have an
unexpected excess in the number of guests and all seats are already
occupied. However, our staff is already preparing additional tables and
6

chairs. May we request you to wait at the lounge for a while and I will call
you when your tables are ready.”
You may reach online references to further enrich your knowledge and
understanding on how to properly welcome and greet guests as they visit
your restaurant.

What’s More

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 the restaurant).
 If they have made reservations, be sure that the table is prepared in
advance and say, “We have prepared a nice table for your party Mr./Ms.
_______. “This way please”. If none, say “How many are we expecting in
the party, sir/madam?” “This way please.”
 Guests are lead to their table with palms open: “This way please”.
 Before the guests are seated, ask “Will this table be alright for you?
 If the guest is a patron or regular customer, welcome him back. You
might say: “Welcome back Mr./Ms. ______. We are glad to see you
again, Ma’am/Sir.
 If the outlet is full and there is no available table: “I am sorry Ma’am/Sir
but all the tables are occupied at the moment. Do you mind waiting at
the 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 the guest, the receptionist shall tell the guests: “The
waiter/ Food and Beverages Service Attendant will be with you in a short
while”.
7

 In a _______, when there is an excess in the expected number of guest

and all seats are occupied, say: “I’m sorry Ma’am/Sir, we have an
unexpected excess in the number of guests 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 your tables are ready.”
You may reach online references to further enrich your knowledge and
understanding on how to properly welcome and greet guests as they visit
your restaurant.
Definition of Technical Terms

A La Carte Menu a multiple choice menu, which shows

portioned dishes that are priced
individually
Banquet a formal and elaborate meal for many
people, usually followed by speeches
Breakfast Menu fairly standardized menu that includes
juices, cereals, eggs to order breakfast
meats like bacon, sausages or ham,
waffles, or pancakes
Booster seats or booster cushions a type of elevated seat intended for
children
California Menu feature items for breakfast, lunch, and
dinner that are offered through the day
Complimentary Drinks free drinks offered to guest once they
arrived or are seated
Computerized Control System a docket system that is widely used in
restaurants, residential hotels, and large
establishments where orders are entered
by waiters at one terminal or more
Customer a person who buys goods and services
offered in a restaurant.
Cycle Menu set of dishes or menu items that are
different for each day during a cycle and
repeats
Degustation Menu “chef tasting menu”, this type of menu is
described as “showcasing the chef’s flair
for combining flavors and textures”
Dinner Menu has larger and elongated serving portions
for guests to have more time and leisure
for eating
Duplicate Docket System a traditional manual system which can be
preprinted; often used in medium and
large-sized hotels and restaurants with a
limited menu
Du Jour Menu or Daily Menu “Du jour” means “of the day”; Restaurants
use
8
available seasonal ingredients to prepare
the freshest food possible for the day;
“soupe du jour” means soup of the day
Electronic Order Pad an order entry tool which provides all the
items in the menu list to take note of
customer orders quickly
Receptionist the first person who greets and welcomes
the guest in a restaurant
Lunch Menu composed mostly of light and informal
meals like sandwiches, salad, and soup
Phraseologies expressions made when dealing with me
guests
Point of Sale (POS) Equipment Computer – based order – entry
technology that is used to capture orders,
record data, and display or print tickets
Reservation act of making prior arrangement in a
restaurant
Static Menu most common type of menu or pre-
determined menu that does not need to
change everyday
Table D’ Hote French phrase which means “host’s
table’s. It offers one or more variants of
each dish fixed prices
Triplicate Docket System a traditional manual system used in
medium and large-sized hotels and
restaurants.
Waiter a person who serves food and beverages
 What I Have Learned
Answer the following questions in your notebook .
1. Why is it important to welcome and greet the guests?
2. Is it important to know the name(s) of your guest (s)? Why or why
not?
3. How would you handle the guests who came in without any
reservations and ask for the possibility to wait for a table?

What I Can Do

Welcoming and Greeting a Guest

Watch a video presentation about welcoming and greetings a

guest. You may have experienced eating in a fine dining restaurant and
have observed happening relative to welcoming and greeting a guest.
Make a narrative report while taking into considerations the following
questions.

1. Is the receptionist well-groomed?

2. Was the door opened for the guests?
3. Were guests acknowledged properly as soon as they arrived in the
restaurant?
4. Were guests greeted properly and appropriately?
5. Did the receptionist make eye contact when welcoming/greeting
guests?
6. Were the guests greeted with a sincere smile?
7. Were the guests who had prior reservations immediately escorted
to their table?
8. Were the guests without reservation asked for their preferred
section of the dining area?
9. Were the guests who were made to wait advised on how long they
 will wait for an available table in the dining area?
10. Were all the guests escorted to their table?

10

Assessment

Post-Test
Multiple Choice

Directions: Read the following test items carefully and choose the correct
answer from the given choices. Write the letter only of your answer in your
notebook.
1. You are the assigned receptionist in the restaurant. A male customer is
coming as the first customer on that day. What will you do first?
a. Approach the customer and lead the way to his table.
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
2. A young lady entered the restaurant. However, all tables are already
occupied. As a receptionist, what will you say to the lady?
a. “I am sorry, Miss. All seats are occupied at the moment.
Would you mind waiting at the lounge?”
b. “I am sorry, Ma’am. All seats are full at this time. Would you want to
have a drink while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment.
Would you mind waiting at the lounge for about five minutes?”
 d. “I am sorry, Miss. All seats are occupied at the moment. Would you
want to wait or not?”
3. Which of the following should be done prior the arrival of a customer who
has made a reservation?
a. Place the food on the table
b. Prepare the table
c. Prepare the food
d. Cook the food
4. Which of the following is appropriate to say if the customer has no
reservation?
a. May I know how many we are expecting. Sir/Ma’am?
b. Table for how many person, Sir/ Ma’am?
c. How many are you, Sir/Ma’am?
d. Table for two or three?
5. What will you say to the customers or guests if you think or feel that they
are now ready to order?
a. May I take your order now Sir?
b. Do you want to order now Sir?
11
c. Are you ready to order Sir?
d. What is your order Sir?
6. You are the assigned receptionist in the restaurant. A female customer is
coming as the first customer on that day. What will you do first?
a. Approach the customer and lead the way to his table.
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
7. As a receptionist, what you will do in a banquet when there is an excess
in the expected number of guests and all seats are occupied?
a. I’m sorry Ma’am/Sir, we have an unexpected excess in the number of
guest and all seats are already occupied. May we request you to wait
at the lounge for a while and I will call you when your tables are
ready.
b. May we request you to wait at the lounge for a while and I will call you
when your tables are ready.
c. Our staff is already preparing additional tables and chairs.
d. I’m sorry Ma’am/Sir, we have an unexpected excess in the number of
guest and all seats are already occupied. 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 your tables are ready.
8. If the waiter of food and beverage service attendant is not yet available to
attend to the guest, as a receptionist what you will say?
 a. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in a short while.
b. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in an hour.
c. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in seconds.
d. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in 30 minutes.
9. If the outlet is full and there is no available table as a receptionist, what
will you say to the guests
a. “Ma’am/Sir, would you mind waiting at the lounge for about a moment
and I will call you the moment we have a table available for you?”
b. Ma’am/Sir, would you mind waiting at the lounge for about an hour
and I will call you the moment we have a table available for you?”
c. Ma’am/Sir, would you mind waiting at the lounge for about a 30
minutes and I will call you the moment we have a table available for
you?”
d. Ma’am/Sir, would you mind waiting at the lounge for about a seconds
and I will call you the moment we have a table available for you?”
10. If the guest is a patron or a regular customer what will you say?
a. “Welcome back Mr./Ms._______. We are glad to see you again,
Ma’am/Sir.
12
b. Please come again, Ma’am/Sir.
c. Please wait Ma’am/Sir, since you are a regular customer here.
d. Thank you for coming Ma’am/Sir.
11. The person who welcomes or greet guest in the restaurant is called a
_________?
a. receptionist
b. waiter
c. food service attendant
d. guest
12. What will you say to the customers or guests if you think or feel that they
are now ready to order?
a. May I take your order now Sir?
b. Do you want to order now Sir?
c. Are you ready to order Sir?
d. What is your order Sir?
13. A young lady entered the restaurant. However, all tables are already
occupied. As a receptionist, what will you say to the lady?
a. “I am sorry, Miss. All seats are occupied at the moment.
Would you mind waiting at the lounge?”
 b. “I am sorry, Ma’am. All seats are full at this time. Would you want to
have a drink while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment.
Would you mind waiting at the lounge for about five minutes?”
d. “I am sorry, Miss. All seats are occupied at the moment. Would you
want to wait or not?”
14. You are the assigned receptionist in the restaurant. A male customer is
coming as the first customer on that day. What will you do first?
a. Approach the customer and lead the way to his table.
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
15. Which of the following should be done prior the arrival of a customer who
has made a reservation?
a. Place the food on the table.
b. Prepare the table.
c. Prepare the food.
d. Cook the food.

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Additional Activities

The Restaurant Host / Hostess

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.

Situation 1:
Mr. and Mrs. Sante will celebrate their wedding anniversary. They decided
to have a simple party with their family and close friends at Angel’s
Restaurant. They made reservations via telephone two days before the
party.

Situation 2:
A group of five young professionals decided to dine in at JMF Restaurant.
They made no reservations. Unfortunately, there was no available table
when they arrived at the restaurant.

Performance of the learners will be rated using this rubric.

Assessment
Excellent Very Satisfactory Needs Total
Criteria (5 points) Satisfactory (2 points) Improvement
(3 points) (1 point)
Guests are
acknowledge
d as soon as
they arrive.

Guests are
greeted with
an
appropriate
welcome.

Details of
reservation
are checked
based on
establishment
standard
policy.
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Answer Key
Assessment What's More What I Know
1. B 1. It is more 1. B
2. A important to 2. A
3. B welcome and 3. B
4. A greet the 4. A
5. A guest… 5. A
6. B 2. It is more 6. B
7. D important to know 7. D
8. A the name(s)of 8. A
9. A your guest 9. A
10. A because… 10. A
11. A 3. I would handle the 11. A
12. A guest through…. 12. A
13. A 13. A
14. B 14. A
15. B 15. A

15

References

K to 12 Basic Education Program Technology and Livelihood Education

Home Economics Food & Beverage Services Specialization Course for
Grade 10 Learning Material.
K to 12 Basic Education Program Technology and Livelihood Education
Home Economics Food & Beverage Services Specialization Course for
Grade 10 Teacher’s Guide.

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For inquiries or feedback, please write or call:

Department of Education - Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
Email Address: [email protected]
Website: depedbukidnon.net.ph