The document provides a comprehensive overview of food and beverage service competencies, focusing on table reservations and the preparation of dining areas. It details types of food service systems, their advantages and disadvantages, and outlines best practices for taking reservations, including telephone etiquette. Additionally, it offers insights into managing reservations and effective communication with guests to enhance customer service in restaurants.

1. FOOD AND BEVERAGE SERVICES
CORE COMPETENCIES
Table
Reservations
TAKING
Module 1:
PREPARED BY:
MECHILLE E. LUGO

2. Content Standard: The learner demonstrates understanding of
concepts, and principles in preparing the dining room/restaurant
area for service.
Performance Standard:
The learner:
1.independently prepares the dining room/restaurant
area for service
2. demonstrate knowledge and skills in food and
beverage service in relation to taking table
reservations.
PREPARE THE DINING AREA / RESTAURANT FOR
SERVICE

3. Receptionist: Golden Grains Restaurant, good morning. This is Catherine Santos,
your restaurant receptionist. How may I help you?
Guest: I want to make a reservation for two by June 15 at 8:00 in the evening.
Receptionist: May I know who is on the line please. (wait for response) Wait for a
while mam, let me check the availability of your reservation.(after a
while) Thank you for waiting mam, your reservation date and time
is available. May I know the name of person who will use the
reservation? May I know your table preference mam? Do you have
any special request mam? May I get your contact number mam?
SHORT CONVERSATION
Read the following conversation below. Then try
to answer the questions that follows.

4. Mam Victoria Vida, you have a reservation on June 15 at 8:00 in the evening, good
for two persons. Your table preference is a smoking area, and special request for a
champagne. Your contact number is 09064584067. Did I get it correct mam?
Guest: Yes
Receptionist: By the way mam, how would you like to settle your bill? We would
like to remind you that we have a 20-30 minutes waiting policy in our
restaurant. Please come ahead of time for your convenience.
Receptionist: Thank you so much for calling mam and hope to see you soon at
Golden Grains Restaurant. Have a nice day!
Read the following conversation below. Then try to answer the
questions that follows.
SHORT CONVERSATION

5. TYPES OF MODE OF PAYMENT:
1. Cash
2. Credit
3. Voucher
4. Electronic Payment (Gcash, Paymaya, Paypal, Bank
Transfer)
Read the following conversation below. Then try to answer the
questions that follows.
SHORT CONVERSATION

6. TABLE PREFERENCE:
1. Smoking Area
2. Non Smoking Area
3. Garden View
4. Sea View
5. Near the aisle
6. Near the door
7. Near the counter
Read the following conversation below. Then try to answer the
questions that follows.
SHORT CONVERSATION

7. Read the following conversation below. Then try to answer the
questions that follows.
SHORT CONVERSATION

8. Food service is all about food and beverages that are
consumed out of the home. It is the industry related to
making, transporting, or selling prepared foods to restaurants,
hospitals, schools and lodging establishments. Foodservice
covers a wide range such as hotel, restaurants, cafes,
cafeterias, schools, hospitals, airports, etc.
What is Food Service?

9. Types of Foodservice System
1. Conventional Foodservice System
It is the most common type of all foodservice system. This kind of system assembled
the ingredients and the food/dish is produced onsite. This system is usually used in
cafeterias, restaurants, small hospitals and school canteens.
ADVANTAGES DISADVANTAGES
• High degree of perceived quality
• Food is served soon after
preparation Traditional
standardized recipes can be
used.
• Labor intensive
• Consistency
• Higher food costs
• Food safety

10. Types of Foodservice System
2. Centralized (Commissary) Foodservice System
Also known as central kitchen or food factory. A kind of food system wherein food are
prepared in one place then transported to a satellite kitchen, usually used in airline
industry.
ADVANTAGES DISADVANTAGES
• Lower food and supply cost
• Purchasing power
• Ingredient control is improved
• Lower labor costs
• High initial capital investment for
building and equipment
• Transportation costs
• Perceived loss of quality
• Food safety problem can affect
many customers

11. Types of Foodservice System
3. Ready-Prepared Food Service System
The food is produced onsite and usually chilled or frozen then reheated and serve to
customer. It usually used by hospitals and prisons. .
ADVANTAGES DISADVANTAGES
• Flexibility in scheduling food
preparation
• Lower labor cost
• Menu variety can be limited
• Perceived loss of quality

12. Types of Foodservice System
4. Assembly-Serve Food Service System
This system, the food is purchased then stored either chilled or frozen for later use. Then it
will be portioned and reheated and serve to the customers.
ADVANTAGES DISADVANTAGES
• Lower labor costs
• Limited equipment needs
• High food costs
• Menu variety may be limited
• Availability of menu items
• Perceived loss of quality

13. WHAT IS A RESERVATION?
Reservation is an arrangement to have something (room, table or seats) held for
your use at a time. A guaranteed seat brings in more customers and increase
revenue. The call ahead seating will be the additional of the main types of
reservation.PURPOSE OF RESERVATION
table reservation is made in
advance to have a table
available at the restaurant.
PURPOSE OF RESERVATION
table reservation is made in
advance to have a table
available at the restaurant.

14. TYPES OF RESTAURANT
RESERVATION
Manual Reservation
System (MRS)
Online
Reservation
System (ORS)
Call ahead
seating
Most probably, “manually” means
enter it into computer but it is one
on the restaurant site. It is not
available via the internet or a third
party. They may also answer the
guest’s questions, give accurate
directions to the restaurant and
provide clear information.
Online reservation system enables
the guests to check availability and
book online. Through website,
where all the necessary information
needed for a reservation is keyed in
by the guest.
It reduces the guest’s wait time
upon arriving at the restaurant. In
this type of reservation the guest
calls when they are on their way and
sets a specific time when they will
arrive. Usually restaurant will hold a
table for 20-30 mins.
 Name of Guest (who make
the reservation)
 Name of person who will
use the reservation
 Date and time of
reservation
 Number of persons
 Table preferences
 Special Request (if any)
 Contact Number
INFORMATION NEEDED WHEN
TAKING RESERVATIONS:

15. TABLE RESERVATION FORM

16. Advantages and Disadvantages of Taking
Reservation
1. The main advantage for the establishment is the knowledge
of dining details.
Definite number of guests
Having faster service
Determine the specific time

17. Advantages and Disadvantages of Taking
Reservation
2. The disadvantage was the sales may be affected especially
since the reservations may limit the number of guest.

18. Advantages and Disadvantages of Taking
Reservation
3. Special Occasion
Advantage: Taking reservations can be opportunity for
restaurants to advertise what they offer while ensuring customer
satisfaction.
Disadvantage: Too much competitor will encounter.

19. Advantages and Disadvantages of Taking
Reservation
4. Fairness
Advantage: To be fair, some restaurants decide to run purely
first come, first serve basis.
Disadvantage: Some restaurants require their guest to make
reservation weeks or even months before their desired date

20. Advantages and Disadvantages of Taking
Reservation
5. Higher Checks
Advantage: The large party reserve results the increased of
revenue on the part of restaurant.
Disadvantage: Too much details presented to the guest.

21. Advantages and Disadvantages of Taking
Reservation
6. Absent Customers
Advantage: Some restaurants charge a fee for no- show to
cover their losses
Disadvantage: When the reserving party does not show up, sales
suffer.

22. Telephone Etiquette
>>>Be polite and friendly<<<
Phone etiquette is the way you use manners to represent yourself
and your business to customers via telephone communication. This
includes the way you greet a customer, your body language, tone of
voice, word choice, listening skills and how you close a call.
So what is the importance of telephone etiquette? Proper phone
etiquette is important to your company because it’s usually the first
contact point for a customer and represents how your business will
treat them in other conversations. Make sure to leave a great, lasting
impression on every customer who calls your business.

23. GENERAL RULES AND ETIQUETTE ON HOW
TO TAKE RESERVATIONS
Answer inquiries promptly, clearly, and as accurately as possible.
Take note of specials, and changes in the menu and make sure to inform guests about it.
Gather all pertinent information on the reservation from the guest politely and efficiently.
Accurately record reservation data on forms based on establishment standards. Repeat the details of the reservations with the customer.
Confirm customer reservations prior to the arrival. Impart additional information to the guest such as parking conditions and directions to the
establishment.
01
Be Clear and Concise
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02
Awareness of Nonverbal Cues
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03
Empathy and Understanding
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04
Adapt to Your Audience
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24. GENERAL RULES AND ETIQUETTE ON HOW
TO TAKE RESERVATIONS
01
Answer inquiries promptly, clearly, and as
accurately as possible. 02
Take note of specials, and changes in
the menu and make sure to inform
guests about it.
03
Gather all pertinent information
on the reservation from the guest
politely and efficiently.
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04 Always be calm and polite
when speaking to guests.
05
Don’t share any personal contact
address as long you are not sure
enough about the caller

25. Do’s in Answering Telephone
Answer the
telephone
promptly within 3
rings.
Make sure the
caller know your
work area, your
name and offer
appropriate
greeting.
Always have a pen
and paper on hand,
especially front desk
personnel should
always be ready to
keep records.
1 2 3

26. Do’s in Answering Telephone
Listen carefully. Pay
close attention to
details being
expressed by the
caller.
Make an occasional
acknowledgment of
what he/she says.
Mention the name of
the caller, once
established.
4 5

27. Don’ts in Answering
Telephone
Hang up without trying to
close the conversation.
Keep talking to another person
while answering phone.
Hang up without thanking the
caller for calling.
Eating something while
answering phone.
People do not want to know the
reason and are given the wrong
impression by such answers.
Put your least intelligent, least
coherent staff in charge of the
phone.

28. Check and Observe:
How to take a table reservations
Instructions: Ask assistance from one of your family member who will act as
your guest. Your task is to practice taking table reservations. Ask your partner
to evaluate your performance for you to improve it. You can make use of the
rubrics below as your guide in doing the task.

29. F o r Y o u r A t t e n t i o n
Thank You