Development Team of the Module: Development Team of the Module. Joshua T. Caburatan

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Food and Beverage Services – Senior High School Alternative Delivery Mode

Quarter 3 – Module 3: Promote Food and Beverage Products First Edition, 2019

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e.,songs, stories, poems, pictures, photos, brand names trademarks, etc.) included in this book are owned by their respective copyright holders. 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 represent nor claim ownership over them.

Published by the Department of Education Secretary:

Undersecretary: Assistant Secretary: P

Printed in the Philippines by ________________________

Department of Education – Bureau of Learning Resources (DepEd – BLR) Office Address: ___________________________________________

___________________________________________ Telefax: ___________________________________________ E-mail Address: ___________________________________________

Development Team of the Module Authors: Cherryl D. Roa Teacher II

Editor: Name Reviewers: Name Illustrator: Name Layout Artist: Name Management Team: Name

Development Team of the Module:

Authors: Cherryl D. Roa Teacher II Illustrator: Wilmer Bodiongan

Joshua T. Caburatan Management Team:

Chairperson: Dr. Arturo B. Bayocot, CESO III

Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr., CESO V

Asst. Regional Director

Mala Epra B. Magnaong

CES, CLMD

Members: Dr. Bienvenido U. Tagolimot, Jr.

Regional ADM Coordinator

Elson C. Jamero EPS-Designate-TLE

Printed in the Philippines by: Department of Education – Regional Office 10 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000

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Food and Beverage Services – Senior High School Alternative Delivery Mode

Quarter 3 – Module 3: Promote Food and Beverage Products First Edition, 2019

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e.,songs, stories, poems, pictures, photos, brand names trademarks, etc.) included in this book are owned by their respective copyright holders. 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 represent nor claim ownership over them.

Published by the Department of Education Secretary:

Undersecretary: Assistant Secretary: P

Printed in the Philippines by ________________________

Department of Education – Bureau of Learning Resources (DepEd – BLR) Office Address: ___________________________________________

___________________________________________ Telefax: ___________________________________________ E-mail Address: ___________________________________________

Development Team of the Module Authors: Cherryl D. Roa Teacher II

Editor: Name Reviewers: Name Illustrator: Name Layout Artist: Name Management Team: Name

Food and Beverage

Services

Quarter 3 – Module 3:

Promote Food and Beverage

Products

Department of Education Republic of the Philippine

This instructional material was collaboratively developed and reviewed by educators from public and private schools, colleges, and/or universities. We encourage teachers and other education stakeholders to email their feedback, comments, and recommendations to the Department of Education at action@deped.gov.ph.

We value your feedback and recommendations.

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TABLE OF CONTENTS

Page

COVER PAGE i

COPYRIGHT PAGE ii

TABLE OF CONTENTS iii

TITLE PAGE iv

Lesson 1 – Know the Product 1

Pre – Test 1

Types of Menu 3

Food Items used as accompaniments 6

Enrichment Activity 5

Generalization 7

Application 7

Lesson 2 – Undertake Suggestive Selling 10

Suggestive Selling Technique Procedure 9

Generalization 10

Application 11

Lesson 3 – Carry Out Upselling Strategies 13

Reasons for not Upselling 13

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TABLE OF CONTENTS

Page

COVER PAGE i

COPYRIGHT PAGE ii

TABLE OF CONTENTS iii

TITLE PAGE iv

Lesson 1 – Know the Product 1

Pre – Test 1

Types of Menu 3

Food Items used as accompaniments 6 Enrichment Activity 5

Generalization 7

Application 7

Lesson 2 – Undertake Suggestive Selling 10 Suggestive Selling Technique Procedure 9

Generalization 10

Application 11

Lesson 3 – Carry Out Upselling Strategies 13 Reasons for not Upselling 13 Upselling Strategies 13 Enrichment Activity 14 Generalization 15 Application 15 Assessment 17 Reference 19

Hello again dear learners, Do you have any idea on what to learn today? Are you excited to learn new lesson today? Well then, I will give you a hint by completing this tag line “ . . . . are always right”…Yes you made it! If you’re thinking of CUSTOMER, then you are correct! Dealing customer is like working new acquaintances. It is challenging yet fullfilling. So, what are yo waiting for, START LEARNING NOW!

What I Need to Know

After going through this module, the learner expected to follow skills and knowledge

• communicate the proper Product Knowledge to the guest through conversation.

• master the food selling techniques in product knowledge • know the sauces and accompaniments

• study the description of every item in the menu

• memorize different ingredients from the dishes in the menu

What I Know

Read the following test items carefully and understand the question before you answer and choose the correct answer from the given choices. Write the letter of your answer in your notebook.

1. Which of the menu will serve after appetizer? a. Dishes c. main course b. Soup d. salad

2. The first sequence in menu book would be__. a. Soup c. dessert b. appetizer d. beverage

Lesson

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2

3. One of the beverage that we consider is water, what is the other example of beverage that serve in a restaurant?

a. wine c. spirits

b. soft drinks d. beer

4. What do the food server or waiter gives to the guest to what they want to order?

a. flash cards c. menu book

b. tarpulin d. advertisement

5. What do we consider when we say dessert? a. something sweet c. not sweet b. very sweet d. dark sweets

6. Which of the following will be explain to the customer in upselling an appetizer?

a. its ingredients and preparation b. the method of cooking

c. its taste d. its color

7. This preparation refer in meat products dishes and it serve after soup. a. main course

b. side dish c. appetizer

d. none of the above

8. This type of menu will be the best from some other set-up on the plate. a. Ala Carte

b. French set-up c. American set-up d. Buffet set-up

9. This type of sauce consist of red color and mix with sour flavor. a. ketchup in vinegar

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a. wine c. spirits b. soft drinks d. beer

a. flash cards c. menu book b. tarpulin d. advertisement 5. What do we consider when we say dessert?

a. something sweet c. not sweet b. very sweet d. dark sweets

b. lemon

c. lime

d. balsamic vinegar

10. What will be the server do if the food is unfamiliar to the customer. a. ignore the customer since you don’t like to talk

b. introduce to the customer from the preparation and the price c. smile to the customer and leave

d. menu is the best guide

How we taking order and placing food orders

“There is only one boss, and whether a person shines shoes for a living or heads up the biggest corporation in the world, the boss remains the same. It is the customer! The customer is the person who pays everyone’s salary and who decides whether a business is going to succeed or fail. In fact, the customer can

fire everybody in the company!

Sam M. Walton, CEO Wal-Mart

A menu is a guide were the customer order in a selection for what the restaurant offered in a establishment restaurant, cafe, bar during its operation and is arrange in a particular order.

Types of Menu

A menu is a list of all food and drinks that is offered in food establishment e.g., restaurant, café bar.

What is It

What’s In

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4

1. A'la Carte Menu – is a multiple choice menu which shows portioned dishes and each dish is priced separately.

2. Table d’hôtel Menu – is a French phrase, which literally means “ hosts table”. It offers one or more variants of each dish for fixed prices.

Difference between A La Carte and Table D”hote

A'la Carte Table d’hôtel

Food is kept in a semi- prepared form

and takes time to serve Food is kept in fully prepared form and can be served immediately. Food items are individually served and

guests pay for what they order The menu collectively priced the customer has to pay for the full menu whether he consumes a certain dish or not.

There is a vast choice. The menu is

elaborate. There is limited choice. The menu is comparatively small. Silver is laid according to the dishes. silver for the hole menu is laid in

advance as the menu is known in advance

Other Types of Menu

Static Menu – is the most common type of menu or pre-determined menu that does not change everyday.

Du Jour Menu or Daily Menu – Do jour translate to of the day, as in soup du jour or soup of the day.

Cycle Menu – is a set of dishes or menu items that is different for each day during a cycle and repeats

Breakfast Menu – is fairly standardized. Most restaurants will offer a choice of juices, cereal, eggs, breakfast meats like bacon, sausage or ham waffles or pancakes with maple syrup.

Dinner Menu – is more elaborate as guests have more time and leisure for eating.

California Menu – Features items that are traditionally available for breakfast, lunch , and dinner offered though out the day.

Children’s Menu – typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles or ice cream.

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1. A'la Carte Menu – is a multiple choice menu which shows portioned dishes and each dish is priced separately.

2. Table d’hôtel Menu – is a French phrase, which literally means “ hosts table”. It offers one or more variants of each dish for fixed prices.

Difference between A La Carte and Table D”hote

A'la Carte Table d’hôtel

Food is kept in a semi- prepared form

and takes time to serve Food is kept in fully prepared form and can be served immediately. Food items are individually served and

guests pay for what they order The menu collectively priced the customer has to pay for the full menu whether he consumes a certain dish or not.

There is a vast choice. The menu is

elaborate. There is limited choice. The menu is comparatively small. Silver is laid according to the dishes. silver for the hole menu is laid in

advance as the menu is known in advance

Other Types of Menu

Static Menu – is the most common type of menu or pre-determined menu that does not change everyday.

Du Jour Menu or Daily Menu – Do jour translate to of the day, as in soup du jour or soup of the day.

Cycle Menu – is a set of dishes or menu items that is different for each day during a cycle and repeats

Breakfast Menu – is fairly standardized. Most restaurants will offer a choice of juices, cereal, eggs, breakfast meats like bacon, sausage or ham waffles or pancakes with maple syrup.

Dinner Menu – is more elaborate as guests have more time and leisure for eating.

California Menu – Features items that are traditionally available for breakfast, lunch , and dinner offered though out the day.

Children’s Menu – typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles or ice cream.

Dessert Menu – is offered by the restaurants that have good patisserie.

Tourist Menu- is posted on the board outside a restaurant, usually with an attractive headline price, primarily designed to attract tourist.

The beverages may include the following: Alcoholic and Non-Alcoholic Beverage

Alcoholic Beverage - is drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits or other source of sugar.

Example : distilled drinks – beer. Wine and cider

Non- Alcoholic Beverage – An alcohol free or non- alcoholic drinks also known as temperance drink

Example Apple Juice , Smoothies, elder flower and mint sparkle

Food Items used as accompaniments

Accompaniment are offered to enhance the taste the flavor of the main dish or to counteract its richness, this will be introducing during the serving of food.

Example of Food Items Used In Food Service

item Description Use

Apple sauce Puree cooking apple, slightly sweetened with some amount of sugar

Roast pork, roast chicken

Chili sauce Chinese flavor, hot sauce

vinegar flavor with chili Chinese-style foods Chili vinegar Chili with white vinegar Oyster

Chili in mayonnaise All purpose mayonnaise,

black pepper dash of salt Roast pork and roasted beef with blended of vegetable

Cranberry sauce Sauce made from cranberries usually available as. Proprietary sauce. It can be serve hot or cold

Roast Turkey

Balsamic chili vinegar Small amount of

balsamic, white vinegar and amount of chili and sugar

Dressing for all types of vegetable salad

French Dressing Dressing made from oil

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6 lemon juice with

seasoning mustard and herbs may be added.

Ketchup vinegar Ketchup and vinegar For grilled fish and grilled pork

Lemon Citrus fruit(slice, segment

or halves) Variety of grilled fish Mayonnaise in vinegar Dash of salt, black

pepper, white vinegar Steamed fish including some sea foods Mint Jelly Sweetish jelly made with

mint, proprietary version Roast Lamb, as an alternative to mint sauce also offered with roast mutton

Olive oil in sesame seed Olive oil, salt, black pepper and dash of sesame seed

Green leafy vegetable salad

Vinegar in chili soy sauce Chili powder, vinegar and

soy sauce For different variety of grilled fish and steamed meat

Read the question carefully. Fill in the blanks

1. ________ Is a multiple choice menu which shows portioned dishes and each dish is priced separately.

2. __________Is the most common type of menu or pre-determined menu that does not change everyday

3.____________ Typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles or ice cream.

4.____________ Is a French phrase, which literally means “ hosts table”. It offers one or more variants of each dish for fixed prices.

5.____________ Is a set of dishes or menu items that is different for each day during a cycle and repeat.

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lemon juice with

seasoning mustard and herbs may be added.

Ketchup vinegar Ketchup and vinegar For grilled fish and grilled pork

Lemon Citrus fruit(slice, segment

or halves) Variety of grilled fish Mayonnaise in vinegar Dash of salt, black

pepper, white vinegar Steamed fish including some sea foods Mint Jelly Sweetish jelly made with

mint, proprietary version Roast Lamb, as an alternative to mint sauce also offered with roast mutton

Olive oil in sesame seed Olive oil, salt, black pepper and dash of sesame seed

Green leafy vegetable salad

Vinegar in chili soy sauce Chili powder, vinegar and

soy sauce For different variety of grilled fish and steamed meat

Read the question carefully. Fill in the blanks

1. ________ Is a multiple choice menu which shows portioned dishes and each dish is priced separately.

2. __________Is the most common type of menu or pre-determined menu that does not change everyday

3.____________ Typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles or ice cream.

4.____________ Is a French phrase, which literally means “ hosts table”. It offers one or more variants of each dish for fixed prices.

5.____________ Is a set of dishes or menu items that is different for each day during a cycle and repeat.

What’s More

There are product that needs to present to the guest specially the settings of the menu and selection of food and beverage. It is important to know the product in availability.

5. food allergens

Rubric for the performance:

Criteria 5 4 3 2 1 Names and

pronunciation of dishes in the menu are given Ingredients of dishes are given Sauces and accompaniments are known and given

Descriptions of every item in the menu given

MENTORING

The newly hired may ask to memorize the said menu and ask to the kitchen department what and how it does prepare from the following sequence. Make a compilation of 10 menus of the dishes offered in the restaurant.

1.pronounciation

2. ingredients of each menu

3.sauces and accompaniments appropriate for certain dish 4. description of each dish

What I Have Learned

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8

What I Need to Know

The following skills and knowledge shall be the focus of this module 1. Provide information with clear explanation and descriptions.

About the food items

2 . Offer items on specials or promos to assist guests with food and beverage selection

3. Suggest

How we take orders base on the menu base on the product?

How you sell matters. What your process is matters. But how your customers feel when they engage with you matters more.

-Tiffani Bova

Lesson

2 _{SUGGESTIVE SELLING}

FBS: UNDERTAKE

What’s In

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What I Need to Know

The following skills and knowledge shall be the focus of this module 1. Provide information with clear explanation and descriptions.

About the food items

2 . Offer items on specials or promos to assist guests with food and beverage selection

3. Suggest

How we take orders base on the menu base on the product?

How you sell matters. What your process is matters. But how your customers feel when they engage with you matters more.

-Tiffani Bova

Lesson

2 _{SUGGESTIVE SELLING}

FBS: UNDERTAKE

What’s In

What’s New

Suggestive Selling Technique Procedure

It is act of giving suggestion and ideas to the guest or customer to add original orders, which on turn leads to increase sales and have higher satisfaction. The server should be careful not be become too aggressive but rather, he should be able more helpful by giving ample time to the guest in deciding what to order. You might sale due to your reluctance. You can make suggestion from each section on the menu.

Suggestive Selling Tips

• Get to the table before guest look at the menu

Be ready for some questions asked from the gust or customer, make it sure you know the standard price

• Do not interrupt the dining guest while they are selecting food from the menu or ordering something.

Food or beverage when the guest is done with their order. Such an interruption might create an element of doubt in the guest mind that you merely suggesting items only to increase the sales and that you really have no concern for her/ his needs.

• Know when to make suggestions to the guest If the guest is in undecided the food that they order • Read the customers /guest at the dining table

Learn to read customers body language and adapt our

suggestions accordingly. If one of your customer seems indecisive or hesitant when ordering, jump in describe your favourite menu items. Take some action to suggest signature food or beverage. • Understand the guest needs.

Respect needs of the guest base on her/his beliefs, suggest some type of food.

• Avoid using words describing negatively

Try to find words that could not describe “no” or “do not” how through the thought that the customer or guest may appreciate the food that present in the menu.

• Always ware your smile

In suggesting food or beverage to your guest it’s one way to order for what food suggested from the server.

• Be price -sensitive

Base on their budget, Like, if the guest wants to have food with beverage the order range of Php 300-Php 400 do not suggest over the amount.

• Suggest according to the season and ambiance or location of the restaurant

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10

• Suggestive selling price moreover, suggestions contribute to the guests, satisfaction, particularly when their sincere desires to really help the guest in the first place

Basic to wine and food pairing

it is very impressive to offer the pairing of food and beverage; like

sandwich and potato chips, fried chicken and fries with white pasta. Sweets with dark coffee.

What’s More

Performance of the learner will be rated using the rubric

Criteria Very Good

1% Good 2% Poor3% Information about the food item provided

Items on special or promos are offered to assist guest with food and beverage selection

Name specific menu items suggested to guest Description words are used while explaining the dishes to make it more tempting and appetizing Suggestive Selling

Role play the correct ways of undertaking suggestive selling Situation

You are very efficient receptionist of NR restaurant. Your friend Maria who selling of food to the customers. is assigned as the waitress in the restaurant asked you to replace her in doing task the next morning because she has to attend to her mother who is sick. You know that one of the task of a waitress is to make suggestive selling of food to the customer. How are you going to do it effectively?

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• Suggestive selling price moreover, suggestions contribute to the guests, satisfaction, particularly when their sincere desires to really help the guest in the first place

Basic to wine and food pairing

it is very impressive to offer the pairing of food and beverage; like

sandwich and potato chips, fried chicken and fries with white pasta. Sweets with dark coffee.

What’s More

Performance of the learner will be rated using the rubric

Criteria Very Good

1% Good 2% Poor3% Information about the food item provided

Items on special or promos are offered to assist guest with food and beverage selection

Name specific menu items suggested to guest Description words are used while explaining the dishes to make it more tempting and appetizing Suggestive Selling

Role play the correct ways of undertaking suggestive selling Situation

You are very efficient receptionist of NR restaurant. Your friend Maria who selling of food to the customers. is assigned as the waitress in the restaurant asked you to replace her in doing task the next morning because she has to attend to her mother who is sick. You know that one of the task of a waitress is to make suggestive selling of food to the customer. How are you going to do it effectively?

What I Have Learned

There are product that needs to present to the guest specially the settings of the menu and selection of food and beverage. It is important to know the product in availability.

TruzTrue or False : Write T if the statement is correct and F if the statement is in correct. Write your answer on your test notebook.

1. Suggest food or beverage when the guest finishes eating the main course

2. You can make suggestions from each section on the menu.

3. Use appropriate words to describe the food such as, freshly prepared, delicately seasoned , soft and juicy, mouthwatering. Favorable, and / or spicy

4. Avoid using negative words such as do not and cannot 5. Be price-sensitive

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12

What I Need to Know

At the end of the session you should be able to: 1. Be able to use upselling techniques

2. Promote your products in a positive manner 3. Offer second serving of ordered items

How we undertaken suggestive selling to our guest? It is important to know the product first specially the information that written on the menu

Nothings sticks in your head better than a story. Stories can express the most complicated ideas in the digestible way most.

-Sam

Balter-Lesson

3 _{SELLING STARTEGIES}

FBS: CARRY OUT

UP-What’s New

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What I Need to Know

At the end of the session you should be able to: 1. Be able to use upselling techniques

2. Promote your products in a positive manner 3. Offer second serving of ordered items

How we undertaken suggestive selling to our guest? It is important to know the product first specially the information that written on the menu

Nothings sticks in your head better than a story. Stories can express the most complicated ideas in the digestible way most.

-Sam

Balter-Lesson

3 _{SELLING STARTEGIES}

FBS: CARRY OUT

UP-What’s New

What is It

What’s In

Reasons for not upselling

Don’t know the product

• Product knowledge is part of your duty and responsibility as food attendant

• You need to familiar or know your menu well

• Discuss with the chef at the start of the shift for daily specials or menu items which are available or not available at the restaurant • Ask for the assistant from the chef or supervisor to give you more

information and overview if you are unsure

• As food attendant present your self to attend seminars and trainings on menu item training.

The guest is having a business lunch

• As we understand guest may eat even they so busy! • Wait for a pause in conversation

• Be fast and efficient with smile • Focus on what the guest suggested The guest is a regular customer

• Establish good relationship to your guest

• Always suggest in different or something that complement regular product

• Treat you guest as your regular visitor Out of stock

• Inform the guest before they order in making food selection Food and beverage

• Introduce another similar food and beverage • Offer alternative product from the menu Having tired

• Minimize moody to the guest • You are actor and need to play • Too busy not organize

Up-Selling Strategies

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14

the first goal that convey some strategies use. Every establishment may establish the sales Techniques and selling methods.

Ways on how to train staff about upselling

1. Provide opportunities for servers to taste menu items.

2. Make menu knowledge a priority so that the server will speak intelligently about the preparation.

3. Practice with your self on how to up-sell or at your other server in discussing the price

4. Offer the most popular food and beverage to your customer.

These are the items that would be basically followed:

Title Description

Offer More -Expensive

Items Servers often use this technique without the customer knowing by offering two choices of choices of liquor without nothing that one is more expensive. Offering Extra Items Many restaurants rely on a simple Strategy to sell

more: offering extra items. A restaurant server will ask a diner if they'd like to start with appetizer or try special entrée.

Offer Specific Items Restaurants often employ the strategy of avoiding generalities that are easy for the diners dismiss. Instead of asking of a customer wants dessert. Make Suggestions or

Recommendation When a customer is deliberating on what to order or ask for recommendations, a restaurant server has the opportunity to upsell without seeming pushy or irritating. By making helpful suggestion, the customer feels taken care of rather than like a sales target. Demonstrate Enthusiasm

About the When they can give details about the food and a description of their personal experience and preference, It can be more convincing than simply suggesting an expensive item

Additional of activity Example: 1

A guest asks the bartender for a Wine. Rather than simply taking or asking the order, the bartender asks, Which type of wine would you prefer sir..? We offer some special wine mixed with special ingredients like White on the Go” The bartender brings up to the most expensive varieties.

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the first goal that convey some strategies use. Every establishment may establish the sales Techniques and selling methods.

Ways on how to train staff about upselling

1. Provide opportunities for servers to taste menu items.

2. Make menu knowledge a priority so that the server will speak intelligently about the preparation.

3. Practice with your self on how to up-sell or at your other server in discussing the price

4. Offer the most popular food and beverage to your customer.

These are the items that would be basically followed:

Title Description Offer More -Expensive

Items Servers often use this technique without the customer knowing by offering two choices of choices of liquor without nothing that one is more expensive. Offering Extra Items Many restaurants rely on a simple Strategy to sell

more: offering extra items. A restaurant server will ask a diner if they'd like to start with appetizer or try special entrée.

Offer Specific Items Restaurants often employ the strategy of avoiding generalities that are easy for the diners dismiss. Instead of asking of a customer wants dessert. Make Suggestions or

Recommendation When a customer is deliberating on what to order or ask for recommendations, a restaurant server has the opportunity to upsell without seeming pushy or irritating. By making helpful suggestion, the customer feels taken care of rather than like a sales target. Demonstrate Enthusiasm

About the When they can give details about the food and a description of their personal experience and preference, It can be more convincing than simply suggesting an expensive item

Additional of activity Example: 1

A guest asks the bartender for a Wine. Rather than simply taking or asking the order, the bartender asks, Which type of wine would you prefer sir..? We offer some special wine mixed with special ingredients like White on the Go” The bartender brings up to the most expensive varieties.

Example: 2

At a particular restaurant, food server would use to ask the customer to have Red Pasta on Italian sauce their order. This means getting have free drinks they will offer big size of red pasta on Italian sauce that a high price but they can avail extra pasta dish.

Give five ways on how to upsell a product. Write your answer in your notebook.

All services should know the basic of up-selling, from offering top shelf liquor to knowing how to give a mouth washing description of the menu items. It makes for bigger tips for servers, and it shows customers that your staff is knowledgeable as well as friendly

Role play the following samples on how to upsell

Waiter : “Aside form sweet and sour lobster, we offer some delicious appetizer.

Our restaurant offer most popular appetizer for what other guest order

Regularly,

Guest : “ That sounds good, What is in it?

Waiter : it’s a crabs combine with sweet sour sauce and a combination of Shrimp and fresh green vegetable salad.

Guest : “Wow, maybe it’s taste good. We like it..

What I Have Learned

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16

Rubric for the performance:

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Rubric for the performance: Criteria 5 4 3 2 1 Slow moving but profitable items are suggested to increase check Second servings of items are ordered New items from the menu are recommended

Read the following test items carefully and understand the question before you answer and choose the correct answer from the given choices. Write the letter of your answer in your notebook.

1. Which of the menu will serve after appetizer? a. Dishes c. main course b. Soup d. salad

2. The first sequence in menu book would be__. a. Soup c. dessert b. appetizer d. beverage

a. wine c. spirits b. soft drinks d. beer

a. flash cards c. menu book b. tarpulin d. advertisement 5. What do we consider when we say dessert?

a. something sweet c. not sweet b. very sweet d. dark sweets

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18 b. side dish

c. appetizer

b. lemon c. lime

d. balsamic vinegar

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b. lemon c. lime

d. balsamic vinegar

Reference:

Book

Arcos, Cristeta M., Flores, Jelly M., and Yu, Evangeline V. Food and Beverage

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20 Answer key Lesson 1 1. A la carte menu 2. Static menu 3. Childrens menu 4. Table d”hote 5. Cycle menu Lesson 2 1. False 2. False 3. True 4. True 5. True

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Answer key Lesson 1 1. A la carte menu 2. Static menu 3. Childrens menu 4. Table d”hote 5. Cycle menu Lesson 2 1. False 2. False 3. True 4. True 5. True