Food and Beverage Processing Lesson Plan Week 1







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Food and Beverages Sample Script for NCA

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Taking Telephone Table Reservation Receptionist:  Good morning! Thank you for calling Grand Hotel. My name is Ana how may I help you today? Caller:   Hi! I would like to book a table reservation.   Receptionist:   I will be happy to assist you with your reservation. May I have your name please? Caller:  Yes. My name is Mary Gomez. Receptionist:  When would you like to book your reservation Ms Gomez? Caller:  Tomorrow February 14, 2018 at 7pm. Receptionist:  A table for how many persons please? Caller:  A table for 2. Receptionist :  Do you have any special request? Caller:  No Receptionist:  Since it’s Valentines’ Day tomorrow, we offer special heart-shaped cake for only $100 would you like to order one? Caller :  Yes please reserve one cake for me. Receptionist:   May I have your contact number please? Caller:  That’s 0922-111-2222 Receptionist:  May I also have your a...
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Food and Beverage Services NC II (Practicum No. 2: Table Napkin Folding)

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  Steps: 1. Read and study Quarter 1- Module 4: Table Napkin Folding 2. Watch the sample video on Table Napkin Folding 3. Practice making at least 10 different table napkin folds. Your goal is to be able to fold 10 table napkins neatly in 5 minutes. 4. Make your own video of folding the 10 table napkins. Cuts are not allowed. 5. Upload your video to our FB Group Home Economics 11 Sail Candle Lotus Birds of Paradise Crown Rubrics 1. The student was able to fold 10 different table napkins. 2. The student folded the table napkin neatly without making a mistake. 3. The student was able to finish folding 10 table napkin within 5 minutes. 4. The student was able to identify each table napkin. *Total score divided by the no of items (4) multiplied by 100
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Sequence of Dining Service (Russian Table Set Up)

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  Sequence of Dining Service (Russian Table Set Up) 1. Welcoming and greeting the guests. 2. Seating the guest. 3. Serving water. 4. Serving complimentary bread and butter. 5. Offering aperitif. 6. Presenting the food menu and winelist. 7. Taking of food and winre order. 8. Placing and picking up food orders. 9. Serving the orders and clearing of soiled dishes. 10. Serving wine. 11. Refilling wine. 12. Clearing soiled dishes 13. Serving dessert. 14. Serving coffee. 15. Presenting and setting the bill. 16. Bidding goodbye and thanking the guest.
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