Sunteți pe pagina 1din 46

COMPETENCY-BASED LEARNING MATERIAL

HR

SECTOR
HEALTH, SOCIAL AND OTHER COMMUNITY DEVELOPMENT

QUALIFICATION

BOOKKEEPING NC III

UNIT OF COMPETENCY

JOURNALIZE TRANSACTION
MODULE TITLE

JOURNALIZING TRANSACTION

La Academia Tvet and Tourism Academy

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
HOW TO USE THIS LEARNER’s GUIDE

Welcome to the module: JOURNALIZE TRANSACTION. This module contains


training materials and activities for you to complete.

The unit of competency JOURNALIZE TRANSACTION contains the knowledge,


skills and attitudes required for a accounting and bookkeeping. It is one of the CORE
Modules at National Certificate Level (NCIII).

You are required to go through a series of learning activities in order to complete


each learning outcomes of the module. In each learning outcome there are
Information Sheets, Resource Sheets and Reference Materials for further
reading to help you better understand the required activities. Follow these activities
on your own and answer self-check at the end of each learning outcome. Get the
answer key from your instructor and check your work honestly. If you have
questions please don’t hesitate to ask your facilitator for assistance.

Recognition for 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
knowledge or skills, talk to him/her about having them formally recognize so you
won’t have to do the same training again. If you have qualification or Certificate of
Competency from previous training, show them to your trainer. If the skills you
acquired are still relevant to the module, they may become the part of the evidence
you can present for RPL.

At the end of this learning material is a learner’s Diary. Use this diary to record
important dates, jobs undertaken and to other workplace events that will assist you in
further details to your trainer or assessors. A Record of Achievement is also
provided for your trainer to complete once you complete this module.

This learning material was prepared to help you achieve the required competency, in
JOURNALIZING TRANSACTION. This will be the source of information for you to
acquire knowledge and skills in this particular trade, with minimum supervision or
help from your instructor.
DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
In doing the activities to complete the requirements of this module, please be guided
by the following:

1. Talk to you trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections
which cover all the skill and knowledge you need to successfully complete in
this module.

2. 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.

3. Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.

4. Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.

5. You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This
way you will improve both your speed and memory and also your confidence.
Talk to more experience workmates and ask for their guidance.

6. Use the self-check questions at the end of each section to test your own
progress.

7. When you are ready, ask your trainer to watch you perform the activities
outline in this module.

8. As you work through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/pre-assessment reports for this reason. When
you have this learning material and feel confident that you have sufficient
knowledge and skills your trainer will arrange and appointment with a
registered assessor to assess you. The results of the assessment will be
recorded in you competency Achievement Record.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
BOOKKEEPING NC III
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No Unit of Competency Module Title


Code
.
HCS412301
1. Journalize transactions Journalizing transaction

2. Post transactions Posting transaction HCS412302

Preparing trial balance


3. Prepare trial balance HCS412303
Preparing financial report
4. Prepare financial reports HCS412304
Reviewing internal control
5. Review internal control system HCS412305
system

MODULES OF INSTRUCTION

QUALIFICATION BOOKKEEPING NC III

UNIT OF
COMPETENCY JOURNALIZE TRANSACTION
MODULE TITLE
JOURNALIZING TRANSACTION

This unit covers the knowledge, skills, and attitudes in


MODULE
logging/recording business transactions in an accounting
DESCRIPTOR
journal.

NOMINAL DURATION 50 HOURS


LEARNING OUTCOME:

1. Prepare chart of accounts


2. Analyze documents
3. Prepare journal entry

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
LEARNING OUTCOME SUMMARY

LEARNING OUTCOME No. 1 Prepare chart of accounts

CONTENTS:
1. Accounting principles/Philippine Financial Reporting Standards
2. Accounting equation
3. Using four (4) fundamental mathematical operations
4. Reading and comprehension skills
5. Communication skill

ASSESSMENT CRITERIA:
 Nature of business is determined based on client information
 List of asset, liability, equity, income, and expense account titles are prepared
in accordance with industry practices
 Accounting manual is prepared in accordance with industry practice

CONDITION:
The trainee / student must be provided with the following:

 Pen
 Calculator
 2 Column Journals
 Classroom

METHODOLOGY:

 Interaction learning with lecture


 Demonstration
 OJT

ASSESSMENT METHOD:

 Written Examination
 Demonstration
 Observation

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
LEARNING EXPERIENCES

Learning Outcome No. 1 Prepare chart of accounts


Learning Activity/Guide Special Instruction
Interactive learning with lecture
 Perform all activities required.
Read Information Sheet 2.3.1 Menu  You must get a rating of 80 to
types and presentation 100%. If you get below 80% rating,
Answer self-check 2.3.1.
Compare self-check 2.3.1.to answer Key go over the same activities.
2.3.1. If you get the required rating,
Observe the demonstration on menu proceed to next activities.
type and presentation
Perform Task Sheet 2.3.1.
Evaluate the demonstration using the
Performance Criteria Checklist 2.3.1.
Read Information Sheet 2.3.2 Steps in  Perform all activities required.
taking food and beverage order  You must get a rating of 80 to
Answer self-check 2.3.2 100%. If you get below 80% rating,
Compare self-check 2.3.2 to answer Key
2.3.2 go over the same activities.
Observe the Demonstration on steps in If you get the required rating,
taking food and beverage order proceed to next activities.
Perform Task Sheet 2.3.2
Evaluate the demonstration using the
Performance Criteria Checklist 2.3.2
Read Information Sheet 2.3.3  Perform all activities required.
Suggestive Selling  You must get a rating of 80 to
Answer self-check 2.3.3 100%. If you get below 80% rating,
Compare self-check 2.3.3 answer Key
2.3.3. go over the same activities.
If you get the required rating,
proceed to next activities.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Information Sheet FBS 2.3-1
“Types of menu and Presentation”

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define menu
2. Identify the types of Menu
3. Enumerate the steps in Menu Presentation
The information sheets tell and show the definition of menu and the types of menu.
Definition of terms

Term Explanation
A la carte A restaurant menu listing or serving food
that can be ordered as separate items,
rather than part of a set meal.
Etiquette the customary code of polite behavior in
society or among members of a
particular profession or group.
Mise en place a French culinary phrase which means
"putting in place" or "everything in
its place."
Sommeliers a waiter in a restaurant who has
charge of wines and their service : a
wine steward
Table d’hote a restaurant meal offered at a fixed price
and with few if any choices.

MENU
A menu is a presentation of food and beverage offerings. Every menu must form
with careful planning and implementing and planning in order to meet the guest
needs and to achieve competitive advantage within the budgetary of food service
operation.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Types of menu

Even though menu could be offered in different ways in different food service
organization, but the tradition food menu are offered in food operation : the Table
d’hote and the a la carte.

Table d’hote

Table d’hote is a French word which means food from the hosts table. A table d’hote
menu offers a complete meal at a fixed price for the guest no matter much has been
consumed. This menu can include appetizer, soup and salads, entrees and desserts.
Table d’hote menu always ensure minimum wastage of food and easy food
preparation.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
A table d’hote menu can be described as:

 A classified menu
 This menu presents a selection of small number of courses
 Presenting restricted choice within course
 All dishes offered from the meu have to prepare at a set time.
 A fixed selling price which always provides assurance of quality of food.
 Easy to produce and popular food items are generally offered by this menu.

Their many adaptations are used for the following ranges of food service operation:

A. Banquets:
- A banquet menu offers a selection of fixed items given at a set price.
However, in some special occasions the food be served according to
guest preference.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
B. Buffet
Buffet menu can be categorized as a form of table d’hote menu to limited
offering of food items at set price. The dishes presented in the buffet menu
are available at a set time.
C. Coffee houses:
A coffee house menu is also considers as a varied form of table d’hote menu
for the following reasons:
I. Coffee house menu is a set menu which offers food often to twelve to
eighteen hours of the day.
II. The dishes in this type of menu are individual proceed.
III. Coffee house menu often offers a limited choice of food.(ex snacks,
light meals, lunch or dinner)

A LA CARTE MENU

A la carte menu is a a very popular type of menu. The term a la carte is a French
term word means “according to the card or customer order”. A la carte menu offers a
free and greater choice of food items from the card or menu of a restaurant which
are individually priced. Basic characteristics of a la carte:

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
1. This menu is broader menu than table d’hote menu since more mise en place
is required to be done to prepare food from the Ala carte menu.
2. A la carte menu offer wide choice in food and beverage within each course
and in categories.
3. Every item in this menu comes with a short narration underneath to explain
the dish
4. Food item in this menu comes ‘a la carte menu are prepared after has been
taken hence always fresh food are served.
5. Each dish has a particular preparation of time.

a. Breakfast menu
- Almost all breakfast menus are developed compromising both a la carte
segments. The a la carte segment in the breakfast menu offers juices,
fruits, cereals, eggs, pancakes, French toast, waffles side dishes and
beverages.
Typically the breakfast menu comes with the following features:

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
 Though in some high- end restaurant and large hotels the prices of
breakfast items could be costly, but some menu offers for
reasonable prices.
 Most of the breakfast items offered by the breakfast menu are
prepared after the order has been taken.
 The breakfast menu always required skilled chefs since the food
are to be cooked quickly.
b. Luncheon Meat
Unlike breakfast, a luncheon menu will be either a la carte or semi a la
carte. A la carte section luncheon menu generally offer appetizer, salads ,
cold and hots sandwiches, entrees, desserts and beverages.
c. Dinner menu
- A dinner menu presents both a la carte and semi a la carte items. A dinner
menu offer more appetizer and entrees than a luncheon menu. American,
French or Russian service is followed while offering dinner’s menu.
d. California Menu
- California menu is used only in the California restaurants where foods are
available regardless of the time.

Other types of menu

A. Static menu

-Are widely used menus offered by those restaurant those same


dishes all year long. Fast food restaurant and diners usually offer static
menu and separate the menu items into group such as appetizer, soups
and salads,entress,desserts, etc.

B. Du Juor Menu

-This menu is extensively named as a plat du jour or specialty of the


house section. This menu usually offers one dish for the particular day
which is prepared and changed daily. The food item offered by this menu

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
mainly prepared on the basis of seasonal items and combination of both a
la carte and table hote menus

C. Wine Menu

- This wine menu is developed only with the extensive selection of


wines. The wine menu offers a variety of types and selection of wines
ranging from low to high. A wine menu generally includes the details
description of wine, for example: the name, country of origin , the year of
the vintage , its price and the bin number.

D. Dessert menu

-Offer particular list of dessert that are offered by any establishment.

Explaining the menu

The server should be thoroughly familiar with the menu contents, its arrangement
and its prices. To illustrate:

1. Frequently, a new customer is confused as to where to find certain items on the


unfamiliar menu. The server should be quick to sense this uncertainty and to offer
requested assistance in finding the desired articles.

2. Sometimes the customer fails to notice “specials” or some other featured group of
foods on the menu. The server may tactfully indicate these to him.

3. A foreign name or an unfamiliar term on the menu may be per¬plexing to the


reader. In response to her inquiry, a simple explanation of the meaning of the term or
a description of the contents of the dish will be appreciated. The server should give
DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
such explanations graciously with an attitude of helpfulness, and never patronizingly
or curtly.

4. A customer with poor eyesight may have difficulty in reading the menu. The server
could read the items to him and write his order.

Menu Presentation service standards:

 All Beverage menu should be clean and in good condition.

 Menus should be at least 2/3 languages.

 Menus must be presented to guest opened, Present menu in the guest table
and open the first page.

 Must have non-alcoholic option in case hotel have license to serve Liquor at
Restaurant.

 Always point any recommendation or house favorites.

 Inform the guest that you will take their order when ready.

 Maintain eye contact and approach at the appropriate time.

Presenting the Menu

1. Present menu to each guest, ladies first.

2. In operations with folded menus, the menus should be opened as

they are offered to each guest.

3. Present the menu from the guest’s right side

4. Menu should be presented right side up, that is in a position to

be read without turning them

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
“Ma’am/sir, I would like to present to you our menu for your selection, I will take your

order whenever you”re ready

Self- Check FBS CO 2. 3-2


“Types of Menu and Presentation”

Instruction: Write TRUE if the statement is correct and FALSE if it is not. Write your
answer on the blank before the number.

_________1. A la carte is a French term word means “according to the card or


customer order.
_________2. A menu is a presentation of food and beverage offerings.
_________3. A la carte menu offer wide choice in food and beverage within each
course and in categories.
________ 4. Table d’hote is a French word which means food from the hosts table
_________5. Banquets menu can be categorized as a form of table d’hote menu to
limited offering of food items at set price.
_________6. Static Menu is extensively named as a plat du jour or specialty of the
house section

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
_________7. Static menu are widely used menus offered by those restaurant those
same dishes all year long.
_________8. Dessert menu offer particular list of dessert that are offered by any
establishment.
_________9. Du Juor Menu is extensively named as a plat du jour or specialty of the
house section.
________10. Breakfast menu, Luncheon menu and dinner menu are example of a la
carte menu.

Answer Key CO2.3-1


“Types of menu”

Instruction: Write TRUE if the statement is correct and FALSE if it is not. Write your
answer on the blank before the number.

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

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Information Sheet FBS CO2.3-2
“Steps in taking Food and Beverage order”

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the ordering system in taking food and beverage order;
2. Follow the steps in taking order.

This information sheet tackles the procedure of order taking and it is one of the
skills needed by a food and beverage service attendant.

As a waiter in taking order to the guest you must have a pen, Menu and an order
slip.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Ordering System

Docket system

A restaurant docket book is the tool used by servers across the globe to
record meal orders taken from diners. The books are known by different names
including restaurant dockets, docket books, restaurant docket books, guest checks,
& restaurant note pads. There are numerous types available to suit all dining
establishments, restaurants, cafes, takeaway shops, hotels, pubs & fastfood outlets.

Checklist

- It is list of food that being check by the waiter according to the order and
quantity of the dish.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Blank order slips
- Blank order slip form with blanks in which a waiter indicates desired order
of the guest.

Touchscreen POS system

- The point of sale (pos) or point of sale is the time and place where a retail
transaction is completed. At the point sale, merchant world calculate the
amount owned by the customer and indicate the amount, and may prepare

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
an invoice for the customer to make payment. It is also the point at which
a customer makes a payment, the merchant may issue a receipt for the
transaction which is usually printed, but is increasingly being dispensed
with or sent electronically.

To be able to calculate the amount owed by a customer, the merchant


may use any of a variety aids available , such as weighing scale, bar
codes scanners, electronic and manual cash register.

How to Take Customer Orders in a Restaurant

Giving and Collecting Orders:

Every establishment has a specific protocol for taking orders from the
table and giving them to the kitchen and assembly server needs to learn

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
this protocol as quickly as possible in order to be an efficient team
member. Asking for your order to be a "rush" order is not a good idea,
unless there is a really good reason for it. Servers who are always
"rush" orders will find themselves placed at the back of the queue,
more often than not.

Orders can be written on checks, the duplicate of which is given to


the kitchen. If handwriting orders, your handwriting must be legible
and easy to understand. Always use the appropriate abbreviations;
do not make up your own -- the kitchen will not understand them.
Keep your original check or ticket as this is your record of the food
that you have ordered from the kitchen, and from which the final
bill will be prepared. Never throw these away. If a mistake has been made, run a line
through the mistake, and, if necessary, have the manager initial it.

More and more restaurants are using a Point of Service computer where you will
enter the order from your table and it is automatically delivered via the computer to
the kitchen.

Your biggest job will be the timing of your orders. Make a point of learning how long
it takes to prepare any given dish, then put in the order for the one that takes the
longest to prepare first. That way, all dinners for a given table should come out at the
same time. Nothing is more uncomfortable for your guests than to serve three guests
at a table, only to find out that the fourth guest's meal has not yet been started.

The next point that requires your attention is to keep hot foods hot and cold foods
cold. Not only is this necessary for food safety, it also helps to preserve the beauty of
the prepared food.There is nothing more unappetizing than to have a cold pat of
butter melting on the bread and butter plate because it was served hot. It is your job
to ensure that the food arrives at the table in the condition in which it was served
from the kitchen.

As a server, this is your job.


DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Approaching the Table:

Usually the table is already setup and ready before you approach the guests--they
should be seated and ready to greet you. The rule to follow when approaching your
guests is to pleasantly greet them at table within one minute of them being seated.
First impressions are exactly that. You never get a second chance at a first
impression. Make sure that yours is pleasant, welcoming, helpful, and neat. Smile,
make eye contact, and give them your name. Water should be brought to the table at
this time, whether by you, the busser, or the hostess. Teamwork will make your first
impression a good one.

All parts of the process must be present in order to make a good impression. It is
never enough to give your table fast and efficient service if you do so without a smile
and a pleasant demeanor. Your customer needs to feel important and that their
patronage is appreciated.

Whether you know it or not, you are in the business of selling a product; you are the
salesperson, and how you approach your customer will determine the price of the
final product. Restaurants sell food, service, atmosphere, and entertainment. If your
customers feel they are unimportant in your eyes, they will find an establishment that

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
does appreciate their presence and patronage. Most of the time, you will never know
when you have permanently lost a customer; they will quietly leave, and never
return. They will also tell their friends and family about their experience, and
business for your establishment can drop off.

Understanding your position as a sales person, as well as being a server, is vital to


your success and the success of your restaurant. Behave accordingly.

Drink Orders:

The first order to fill is the drink order. In today's increasingly aware environment
regarding the economy, water is not always served in every restaurant. Be sure to
ask your guests if they would like water, because many of them still do not realize
that serving water is no longer the norm.

After checking about water needs, share the soft drink and beer menu with your
guests, as well as any varieties of ice tea that you offer. This order needs to be taken
and served very quickly. Once the drinks are served, you may ask if your guests are
ready to order. Your clue will be that all your guests will have closed their menus, or
placed them back on the table.

When serving drinks, handle the glasses by the bottom. Never put your finger near
the lip of the glass, where your customer will be putting his or her lips. As many
times as you may wash your hands, you can still pick up bacteria that can be harmful
to your guests, so always handle glassware by stems, handles, or the bottom of the
container.

Explaining the Menu:

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Often there will be one guest who is still perusing the menu when you approach the
table to take the order. This is a good time to ask if there are any questions about the
menu. Be helpful. If you have new guests who have never been to your
establishment before, be knowledgeable about the menu, where specific items are,
and offer to help your guest to find such items. Answer any questions about the
menu; give your guest a list of the items included in a dish, if they ask, and be
familiar with how each menu item is prepared.

KNOW YOUR MENU.

Taking the Food Order:

Proper etiquette requires that you start with the women then the
children, and finally move on to the men. If, however, the woman is
undecided, it is absolutely fine to move on to the next guest so that
you do not make her feel uncomfortable.

In taking the order, have your list of questions memorized. If ordering


a salad, what kind of dressing? If ordering baked potato, what garnish?
If ordering steak, how does it need to be cooked?

By creating a list of questions for every menu item, you will be prepared when you
are taking the order, and will not have to return to the table when the kitchen asks
you for the missing detail, because you forgot to ask. It makes for better and much
more efficient service, if you ask all your questions while you are taking the initial
order.

If a customer is unsure, make a suggestion or two and what is particularly appealing


about those dishes. This is where you can shine as a salesperson.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
STEPS IN TAKING GUEST’S ORDERS
1. Approach the guest and introduce yourself as food & beverage service attendant.
2. Take beverage orders first, if there is a host, take orders from the host.
3. If couple, take orders from the lady first unless she tells you to ask orders from the
gentleman.
4. Recommend specialty of the house or chef’s recommendation.
5. Suggest wine to complement the food ordered.
6. Explain the method of preparation and ingredients if necessary, thus product
knowledge is very important.
7. If the order is not heard properly, slightly bend your body towards the guest and
ask the guest to repeat.
8. Don’t forget to repeat orders before leaving the table.
9. Tell how long it will take before you can serve the food ordered.
10. After taking the order, set the table or rectify the table setup based on the food
ordered.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Answer Key FBS CO2.3-2
“Steps in taking food and beverage order”

Multiple Choice:
Choose the letter of the best answer. Write your answer on the space provided
before the number.

________1. The tool used by servers across the globe to record meal orders taken
from diners
a. Touchscreen POS system
b. Blank order slip
c. Checklist
d. Docket system
________2. It is list of food that being check by the waiter according to the order and
quantity of the dish.

a. Touchscreen POS system


b. Blank order slip
c. Checklist
d. Docket system
________3. An ordering system where the time and place where a retail transaction
is completed.
a. Touchscreen POS system
b. Blank order slip
c. Checklist
d. Docket system
_________4. In taking order of the guest you must be on the_____side of the guest.
a. Right side
b. Left side
c. Front Side
d. Back side
_______5. Where do you come first in taking order when there is a group of person?

a. Ladies
b. Gentlemen

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
c. Honoree
d. Children

Information Sheet FBS CO2.3-3


“Suggestive Selling”

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
a. Define Suggestive selling
b. Identify the characteristics of perfect waiter for suggestive selling
c. Providing advice of food and wine to your guest

This information sheet tackles the definition of suggestive selling, Characteristics


of Characteristic of perfect waiter for effective suggestive selling and on how to
provide your guest food and wine.

Suggestive Selling

Suggestive selling is a sales technique where the server asks the customer if they
would like to include an additional purchase or recommends a product which might
suit the client. Suggestive selling is used to increase the purchase amount of the
client and revenues of the business. Often times the additional sale is much smaller
than the original purchase and is a complimentary product.

Characteristic of perfect waiter for effective suggestive selling

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Proper attitude, work clothes and self-confidence will influence customers and
encourage them to order what they were recommended. Wait staff attitude must
show that they care about what customers need and not about selling them
something they did not wish to buy!
The success of suggestive selling in a restaurant depends on waiter’s skills and
knowledge of the guests and restaurant menu. A good suggestive selling in
restaurant would be achieved if waiter has characteristics such as:

Enthusiasm about making a sale


Enthusiasm is very important but how to achieve that your waiter or bartender has it?
Be sure that your waiters are motivated to increase sales volume of your restaurant.
They are usually motivated with potential bigger tips, but you as a restaurant
manager should also motivate them with money or status.

Personal belief in the quality of recommended dish or drink


He or she must believe that the main meal. dessert or drink is exactly as it is
presented. Let your waiters to try all dishes in the kitchen. This would help them to
make a mouthwatering description of dishes and make them believe in the quality of
recommended food. And if he do not like some dish, persuade him to try to imagine
that he enjoy in the taste. Make themselves believe that customer will enjoy that
dish. In this way waiter would sound more confidential to restaurant guests.

Handle with care


Customers must feel that the wait staff cares about their needs and works in their
interest. People like to buy and not to be sold to! They need to have ability to
understand the needs of customers . This means to recognize customer’s
preferences and other factors such as how much time they have for a meal and how
much money they can spend on dinner or lunch.

Teach waiters to deal with different states of mood


This is very useful skill for sale and for all aspects of living. If your waiter feel tired or
lack of positive energy he need to try to change the mood into positive before he
DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
stands in front of the guests table. It is not always possible to do that, sometimes is
even contra-productive , but thinking about alternative viewpoints already change the
state of mind. Sales skills – are partly inherent, but can also be acquired through
experience and training.

Calculate and Create smart offer

You need to have clear goal and benchmark to measure your profit. Maybe you will
make a big response if you make „free“ or „half price“ offer, but could your restaurant
afford it?
Calculate the profitability of your offer. Most expensive items from restaurant menu
are not necessarily the ones that bring in the highest profits. When you making plan
for suggestion selling focus on those dishes which are profit drivers.
Even no profit special offer is acceptable if it could bring new customers or make
some regular once.
Special offer should be always part of your advertising. That is one of the main
reason why people buy something. You should use it for restaurant promotion.
Would you like to serve you fries with it? Today is 50% off?
You’d be very surprised when you see the results of increased profits only with
suggestive offering of fries with a meal with or without discounts. This could make a
big positive changes in your final bottom line.

What you should avoid during suggestive selling in restaurant

Never suggest something to children. I really hate when waiter suggest to my son
what he should eat, especially when suggesting fried food and I spent years to
persuade my child to eat food like fish and vegetables. This could make parents
angry – and we don’t want that right?

Its very important that your wait staff never suggest too much items from the menu. If
waiter suggests wine, he should not suggest main meal. Think about a dessert. If
your customers like wine, maybe he should recommend dessert too. Waiter
must develop a sense when should stop, and when jump in and stay unobtrusive.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Never suggest something to customer who knows exactly what he want and who
finished his order with words „ „That would be all „ or „That’s it“ or „Thank you“!

Never recommend leftovers, something you would not eat yourself! I think that
something what you would not eat yourself should not be at restaurant menu at all ,
but if there is something like that on menu, never recommend it. Do that only if you
want to lose your customer immediately.

Never describe the food or drink as something that is not. This can lead to great
customer’s disappointments. Always describe menu items as it is.
Possible customers reactions are different if do not receive what they were
promised, they will be dissatisfied and react in the following ways:

they will not comment but they will also not come back;

they will not comment, but the next time they come, they will not listen to
suggestions; instead, they will order as they wish regardless of the efforts on the part
of the wait staff;

they will return the recommended meal or drink. It can really be very awkward.

If your wait staff follow these guidelines there is nothing to loose and so much to get
from suggestive selling. This means bigger tips for your waiters and bartenders and
higher sales, better service and more business for your restaurant! And point out to
your waiters

Menu and beverage merchandising


The income of a restaurant is not only dependent on the number of covers more on
the average check- the cost of every cover sold. Even if a thousand covers are sold.

Effective menu and beverage merchandising requires product knowledge, good


customer relations and effective sales presentation. One cannot make appropriate
suggestion unless he is familiar with the menu. So all dining staff must be oriented
on the house specialties and all other items.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
They should be well oriented on the following information in as much as
these are important in suggestive selling.

1. Manner of preparation and basic ingredient


- Food maybe prepared in various methods, grilled, simmered, roasted,
marinated, sautéed, pan fried. The basic preparation and the basic
ingredient used are usually mentioned when describing a dish like a
chicken and pork adobo is described
“a flavorful combination of chicken and pork, simmered in vinegar and
spices, served with rice and achara”

2. Preparation time
- A guest maybe in a hurry or must be really hungry that he wants his order
to be served immediately. But he may unknowingly order a dish that takes
time to prepare. It will irritate him if he is made to wait with-out being
informed how long the waiting time is. By mentioning to him the
preparation time, he can change the order to a short order.
For items requiring longer preparation inform the guest beforehand. One
can say: “your order will take a little longer to prepare sir, do you mind
waiting?”
If the dish is not yet, the server ready, the server may offer some drinks or
appetizer” your crispy pata will be ready in 30 mins, shall I get you a bottle
of cold beer while you wait or would you like to savor one of our appetizer

3. Standard portioning
- The size of a serving is usually measured in terms of weight; quantity etc.
for example, a standard a la carte serving of steak may be 250 grams.
Some items are served family style that they come in varying size or

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
weight like a small order means good for 1-2 , medium for 2-2 ad large 4-5
persons.
- When menu is “a la carte”, it means that the food is portioned for one
serving or for one person. This is in contrast to family serving or Lauriat
which is designed for a group.
-
4. Standard accompaniments

- This refer to the sidings that accompany the dish. The waiter must know what
goes with a set meal so that he can inform the guest right away. Some order
also go with a standard accompaniment like a regular burger maybe served
with coleslaw and French fries. It often helps to mention the accompaniments
for a more persuasive sales presentation.
- “May I suggest a sizable serving of our chefs specials a tender and juicy
sirloin served with onion soup and seide salad.”

5. Complementary items

One way of increasing sales is to push for items that best complement a food
ordered. Wines, for instance are designed to complement a dish. A white wine
goes well with white meat and red wine with red meat. “May I bring you a
glass of red wine to complement your steak?”
Certain items make a perfect match for some dishes. For example, a
Consommé or Caesar salad is often perfect match to steak.
A waiter can make his presentation more appealing by mentioning
complementary items, i.e.
“Our consommé goes perfectly well with your steak. Shall I get you a portion
sir?”

6. Special Qualities of the Dish

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Effective sales presentation usually require an attempt to highlight the special
qualities of the dish. What is it in dish that makes it a better choice – its
uniqueness, lower fat-calorie content, tenderness , juiciness , freshness ,
freshness ,portion size , etc? . These must be mentioned by the waiter.

“May I suggest a light yet sumptuous meal for you sir? A sizzling bean curd
with vegetables –rich in nutrients but low in fats and cholesterol.”

“You might want to try our special Mackerel Ceviche ( Kilawin) for a starter. It
is a marinated fresh meat of markerel fish , prepared filipino style , a little
spicy but truly appetizing.” It goes very with your beer.

“May I serve you a tender and juicy pepper steak, served with a side salad”

TIPS TO EFFECTIVE SALES PRESENTATION

1. Be familiar with the menu basic ingredients, preparation time , etc. .


2. To command attention, approach the guest with poise, eye contact and
smile. Look personable , no unpleasant body language and mannerism
3. Have enough attention guts and determination to sell. Do not be
discouraged if what is offered is turned down. Offer other option.
4. In making suggestions. Try to find out guests preference then mention
what is available among his preference.
5. Among his preference.
“Would you go for steaks , chicken , sea food or pasta? For steaks , you have
a choice of fillet mignon , porter house and pepper steak.”

“As a seafood love, you will surely enjoy our mixed seafoods in coconut milk,
or our shrimp tempura.”

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
“It seems that you are a weight watcher. Our grilled pompano or tanigue will
be perfect for you. It is served with light salad and your choice of dressing. “

6. Try to upsell. There are items that are more expensive and more profitable
to sell. Mention them when appropriate.
“Since you are celebrating a celebrating a special occasion tonight, I’d like
to offer our chefs special for the day, a tender and juicy roast prime rib,
served with side salad. “
7. Create desire and interest on the product.
7.1 Mention your house specialties and elaborate why they are special.
“We are well known for our paella. They come in various preparations
like….”
“You will surely love our steaks – a fillet mignon, chateaubriand or porter
house. They are truly tender and juicy, served with side salad and soup of
the day. How about one serving for you madame?”
7.2 Offer your best sellers.
“May I suggest one of our best sellers – a truly tender and juicy 10 hour
roast beef, served with a side salad? It’s a special meal for a special
occasion like your wedding anniversary.
7.3 Highlight the special features of the item and the benefits one can
derive from it. Present it such that as you talk about them, you are
already stimulating the guest appetite.
Mention what is the dish that makes it a better choice- its uniqueness,
lower fat- calorie content, tenderness, juiciness, freshness, portion size
etc.
“Our restaurant is now offering healthy options, low in calorie and without
cholesterol. One of tem is our steamed tilapia, topped with garlic and olive
oil. We have also have grilled pompano, served with our native salad that
combines tomatoes, eggplant and seaweeds. A meal of this kind will
surely be good for the heart.
“our for season is prepared out of fresh juices. It is full of nutrients and low
in calories.”
DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
“I am sure you will enjoy your beef better with some serving of appetizer
like gambas, calamares, etc.
:it appears that there is a special occasion to celebrate. Would you like to
highlight this event with a toast of champagne?”
Suggest item that will suit the needs, taste, and preferences of the customer.
Offer his favorite dish or drink if known to you.
“ I believe you are calorie conscious. Our restaurant is now offering healthy foods for
health conscious diners like you. We have sugarless dessert like____________. You
can also try our green tea, very refreshing and known to be a very powerful anti-
oxidant”

7.4 use convincing words or adjectives that will stimulate interest on the
dish you wish to suggest, such as :
 house specialty
“May I suggest one of our house specialties like…………
 Salable or popular dish
“you might want to try one of our most salable items or one of our best sellers
like…….
 Filipino local delicacy
 “I know you are a steak lover but it might interest you to try one of local
delicacies like our very popular chicken pork adobo, served with atchara”
 7. Mention complementary items.
 A waiter can make his presentation more appealing by mentioning
complementary items . Wines, for instances are designed to complement a
dish. White wine goes well with white meat and red wine with red meat
“ May I bring you a glass of Chablis to complement your steak tanguigue?”
“ Our French onion soup and Caesar’s salad make a perfect combination to
steak. Shall I bring one serving.
8. Offer variety of items – meat, fish , seafood’s, vegetables etc.

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
9. Attempt to sell a complete meal consisting of appetizer, soup salad main
course and dessert. Suggest appropriate tables wines. Also offer coffee or
tea, aperitif or cordials.
10. to close a meal, offer dessert, coffee or tea or some liquors.
11. Our restaurant is known for its native delicacies. How about trying some of
them like our homemade halo halo, leche flan, or sapin sapin.
Tips o beverage merchandizing
1. Be familiar with guest favorite drink and offer it before the order..
2. “May I serve you a double shot of your favorite Remy martin?”
3. 2. While foods sales is usually limited to one serving , beverage sales
can be pushed several times until such time that the guest decides to
leave the table. Once the glass is almost empty, offer another round of
drink.
“May I bring another round of beer?”

Wine and food matching

Wine and food matching is the process of pairing food dishes with wine to
enhance the dining experience. In many cultures, wine has had a long history
of being a staple at the dinner table and in some ways both
the winemaking and culinary traditions of a region will have evolved together
over the years. Rather than following a set of rules, local cuisines were paired
simply with local wines. The modern "art" of food pairings is a relatively recent
phenomenon, fostering an industry of books and media with guidelines for
pairings of particular foods and wine. In
the restaurant industry, sommeliers are often present to make food pairing
recommendations for the guest. The main concept behind pairings is that
certain elements (such as texture and flavor) in both food and wine interact
with each other, and thus finding the right combination of these elements will
make the entire dining experience more enjoyable. However, taste and
enjoyment are very subjective and what may be a "textbook perfect" pairing
for one taster could be less enjoyable to another

Pairing Wine and Food

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
The problem of pairing wine and food seems to be one that bothers many people. It's
never bothered me, though, as I follow two basic rules. Firstly, it's far more important
to pair wine with people, not food. Secondly, wine and food in general work well
together - there are only a few combinations which really do not work. This article
describes what I mean by pairing wine with people, and gives some detail about
those wine and food matches that are to be avoided, as well as discussing a few of
the more classic matches.

Pairing Wine with People

I've always been a big fan of this approach to serving wine. Many people have their
preferred style of wine, and stick to that style regardless of the occasion or the food
on offer. Whereas this practice might seem an anathema to some people, there's
nothing fundamentally wrong with it. Serving a fine, elegant Left Bank claret with
good steak (whichever cut you prefer) goes down very well in my book, but if a guest
drinks only white wine, particularly Mosel Riesling (narrow-minded though that may
be), is it not somewhat arrogant of me to force the red wine upon them, regardless of
how agreeable I find the combination?

If, however, you are fortunate enough to have a somewhat more open-minded guest,
then the importance of pairing wine and food becomes a little more apparent. I find
that many combinations of wine and food, not considered to be 'classic' matches,
work well, and I therefore intend to approach the matter by discussing those matches
which perhaps don't work so well.

Pairing Wine and Food: Red Wine with Fish

This rule isn't as hard and fast as it seems, but it's a good starting point. Red wines
in general contain tannins, and these tannins, in combination with a fish dish, will
impart a metallic taste to the wine which I find quite unpleasant. The same can be
said for many red wine and cheese combinations, a match that many find very
agreeable, but I rarely enjoy. Consequently, fresh, unoaked and acidic white wines,
such as Chablis, Muscadet or Sancerre are good foils for most fish dishes (and
cheeses), as these do not have the tannins, and the acidity helps to cut through the
sometimes oily richness of the dish. Those reds that do work well are low in tannin,
and with some fish dishes (based around salmon, rainbow trout or similar) I have
enjoyed lighter Burgundies, as well as Cabernet Franc from the Loire Valley.

Pairing Wine and Food: Dry Wines with Sweet Foods

I've never quite understood how many people seem to continue drinking the table
wine, which has accompanied their main course (and perhaps a starter), right
through the dessert. The effect of a sweet, heavy pudding is to coat the palate, and
DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
overload it with sugar, completely changing the way a dry wine tastes. Anyone who
drinks wine in this way is clearly not thinking about what they are tasting, otherwise
they would quickly notice how unpalatable this is. The best solution, other than
opening a dessert wine to accompany the pudding, is leave the wine to one side,
only to return to it after coffee has cleansed the palate somewhat.

These are two basic and simple rules which start us on the road to thinking about
matching wine with food, and they illustrate quite nicely two simple themes in this art.
Combining a fresh and acidic white wine with a rich, oily fish dish is an example
of contrast, where the wine is different in character to the food, yet still
complementary. The combination of a sweet wine with pudding is an example of
food and wine complementing one another, both working together through their
similar trait, sweetness.

Pairing Wine and Food: Classic Combinations

Moving on from combinations that don't work, at least not for me, there are a few
classic food and wine matches that are worth knowing about. Many of these have
sprung from regional combinations, and it's worth bearing in mind that the foodstuffs
of a region or country will often pair well with the local wines, as they have both
evolved to complement one another. Simple pasta dishes will usually be a good
reason to open any inexpensive Italian red, and in fact these wines, which tend to
have higher acidity than many other red wines, will pair well with many foods.
Another example is the rich cuisine of Burgundy, which often works very well when
combined with the wines of the region, especially when said wines have been used
in the preparation of the dish. This is another general rule of thumb when thinking
about wine with food - if cooking with wine, using that which is to be served with the
dish will help the two marry together.

White wine with white meat, Red wine with red meat

This is fairly standard stuff, but the combination of different meats with different
wines can be a pleasure to try. I find most very pleasing, but I have no qualms about
serving my guests Mosel Riesling with their beef if I know that is their preferred
tipple. For me though, a good and mature Claret, or Rhône, with some well chosen
and correctly cooked steak is a joy. Rhône wines also pair well with game, as does
Burgundy. It's worth bearing in mind what else comes with the meat, however, as a
sweet yet acidic fruit sauce, such as cranberry, could wreak havoc with either of
these combinations. Perhaps a Cru Beaujolais would be a better consideration? Also
bear in mind that some white meats, roast turkey for example, cope very well indeed
with a red wine, and so this is an option worth considering.

Sauternes and blue cheese


DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
This is a classic combination, specifically marrying the sweet, botrytis influenced
white wine of Bordeaux, Sauternes, with blue cheese, specifically Roquefort. Many
people swear by this pairing, the sweet and luscious nature of the wine working in
contrast to the potent, salty nature of the cheese. Personally I don't enjoy it, nor do I
enjoy a more commonly suggested pairing, Port and Stilton, which is based on a
very similar premise - savoury cheese with a sweet, this time fortified, wine.
Fortunately there are no hard and fast rules, and so I am at little risk of being
ostracised for this. Pairing food and wine is all about serving the combinations that
work well for you.

Pairing Wine and Food: Problem Foods

Some foods are notoriously difficult to pair with wine. Chocolate is one good
example, although why anyone would want to even try is beyond me. If you must
serve a chocolate-based dessert, I'd concentrate on combining it with some coffee.
Don't be fooled by certain newspaper wine writers who proclaim 'even goes well with
chocolate' when puffing their latest recommendation - I've never found this to be
true. Other problem foods include eggs and egg dominated dishes, where I would
recommend a well balanced white wine, neither too acidic nor too rich. Acidic foods,
such as tomatoes or vinaigrette dressings, are also problematic. In this situation
matching the acidity with a wine which is also acidic is probably the best approach.
Finding wines for world cuisine can be a problem, especially for spicy foods,
although some matches - wines from Alsace with many Thai dishes, for example -
work very well indeed.

Pairing Wine and Food: Conclusion

To summarise, there are just a few important points to bear in mind when thinking
about which wines work well with which foods.

Keep your guests' tastes in mind - will they enjoy the wine you are considering?

When pairing wine and food, there are just a few combinations to avoid.

Don't be swayed by the opinions of others. Riesling with beef is fine, if that is what
you enjoy.

Start with an open mind. Whatever you read, this article included, is guidance not a
rule. If you prefer different combinations, nothing is stopping you from enjoying this.
The principal purpose of guides on pairing food and wine is to enlighten your
understanding on commonly agreed matches, and the reasons behind these. It's
about taking some of the guesswork out of matching food and wine until you're

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
comfortable enough to rely on your own experience. Ultimately you'll learn to tune
into your own palate as the best guide to what wine works with what food.

A basic guideline is to 'Match' and 'Complement' the characteristics of food to the


wine, or 'Contrast' or counterbalance overpowering characteristics. For example:
Spicy foods with sweeter wine.

Be aware that some wines can be spoiled by the introduction of certain food flavors,
just as they can be enhanced. If you find that a wine you've always loved suddenly
tastes less desirable, track down the food you paired it with, and try drinking it
without food, before dismissing the wine outright.

Know how to taste wine before embarking on the journey of pairing wine and food.
Read How to taste wine to learn more.

Self-Check in FBS CO.2 3-3


“Suggestive Selling”

Instruction: Write TRUE if the statement is correct and FALSE if it is not. Write your
answer on the blank before the number.

________1. Suggestive selling is a sales technique where the server asks the
customer if they would like to include an additional purchase or recommends a
product which might suit the client.
________2. Effective menu and beverage merchandising requires product only an
effective sales presentation.
________3. A white wine goes well with a complement of red meat.
DATE DEVELOPED: DOCUMENT
BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
________4. Standard accompaniments refer to the sidings that accompany the dish.
________5. In taking food order you have to mention the portion of their order and
preparation of time to your guest.

Answer Key CO2.3-3


“Suggestive Selling”

Instruction: Write TRUE if the statement is correct and FALSE if it is not. Write your
answer on the blank before the number.

1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. TRUE

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
TASK SHEET 2.3.1.

Performance Objective:
Demonstrate the standard operating procedures in taking food and beverage
order to guest

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
Supplies/Materials :

Menu book
Order slip
Pen and paper
Table appointments
Centerpiece
Table napkin
Linens

Equipment :

Table
Chairs

Steps and Procedure


1. Listen to the instruction of the trainer
2. Prepare all the needed materials in taking order.
3. Proceed to the Practical working area.(FBS)
4. Approach the guest and introduce yourself as food & beverage service
attendant
5. Present menu to the guest
6. Take beverage orders first, if there is a host, take orders from the host.
7. Recommend specialty of the house or chef’s recommendation.
8. Explain the method of preparation and ingredients of the dish.
9. Repeat all the orders of the guest before leaving the table
10. Tell how long it will take before you can serve the food ordered.
11. Set the table or rectify the table setup based on the food

Assessment Method:

Demonstration

PERFORMANCE CRITERIA CHECKLIST 2.3.2


TAKE FOOD AND BEVERAGE ORDER

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
TASK SHEET NO. 3.1.1 Completed

Performance Criteria: YES NO

Guests are presented with the menu according to


established standard practice.

Special requests and requirements are noted


accurately.

Orders are taken completely in accordance with the


establishment’s standard procedures.

Tableware and cutlery appropriate for the menu


choices are provided and adjusted in accordance
with establishment procedures.

RESULTS NOT YET


COMPLETED COMPLETED

Comments:
____________________________________________________________
____________________________________________________________

Learner has satisfied the above performance criteria:


Learner’s signature: _____________
Trainer’s signature: __________
Date: ___________

RESOURCES AND FURTHER READING

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy
http://www.hospitality-school.com/types-menus-restaurant

http://www.slideshare.net/adhikaripc/menu-presentation-31479931

http://etesda.gov.ph/Waiter_Servicing/Modules/M5_L2_presentingmenu.htm

http://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-
service-sop/349-service-sequence.html

https://www.universalclass.com/articles/business/how-to-take-orders-in-waiter-and-
waitress-training.htm

http://www.lafayette.com.au/docket-books/

http://possector.com/marketing-promotion/suggestive-selling-in-restaurants

DATE DEVELOPED: DOCUMENT


BOOKKEEPING NC III AUGUST 2019 NUMBER:
DATE REVISED: BOK-
JOURNALIZE SEPTEMBER 2019 2019987654321
TRANSACTION

DEVELOPED BY: CHECKED BY:


DE JUAN, MARY La Academia Tvet
JULIE ANN and Tourism
BACANES Academy