Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 1
LEARNING ACTIVITY SHEET- Module 1
Name: Grade Level: 11
Subject: Food and Beverage Services Date
Accomplished:
Teacher: Kinds of Activity: Puzzle
True or False
Word Search Puzzle
Activity #: 1,2, Code: TLE_HEFBS9- 12AS-Ia-b-2
Topic: Food and Beverage Operations

Learning Objectives:

1. To provide food and beverage, served attractively fulfilling customer

expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.
Learning Competencies: Explain core concepts in food and beverage services
Activity 1: Puzzle Me This
Instructions: Complete the 5
crossword puzzle below using
the clues given for each I
Across
number.
2.Attitude of the Filipinos during
celebration of different fiestas. 1

3.The food service industry is a group H

of different food service
establishments and are usually
located in commercial or public areas 4 S T
specially in places where people are
connected.
3 C I
4. A food service establishment that
caters to a target market, class of
market, or customers. Its expertise is
in serving food but not on the L
beverage.

Down
2 E S
1.Trademark of a Filipino in entertaining guests or
_______________________________
visitors in order to delight them
Parent’s Name and Signature
5. It is found in the industrial areas or industrial parks
where in groups of different industrial manufacturing
 Activity 2: TRUE or FALSE

Directions:
Write TRUE if the statement is correct, and FALSE if it is incorrect. Write
your answers in your notebook.
_ 1.Conventional food service system is the most common of all
systems in foodservice operation.
2.The food is produced on-site; it is usually chilled or frozen
then
reheated and served to customers on-site and readily
available to the customers.
3.Food is purchased then stored either chilled or frozen for later
use.
4.A Family style restaurant serves moderately priced food in a
casual atmosphere.
5.Hotels often specialize in certain types of food or present a
certain unifying, and often entertaining theme.

Activity 3: Word Search Puzzle:

Spot the following types of restaurant and its staff. (2 points each)

Cafeterias Fast-Food Family Style

Restaurant Manager Captain
Waiter Apprentice Sommelier
Host Barman

ACTIVITY # SCORE
1
2
3
TOTAL:

_______________________________
Parent’s Name and
Signature
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 2
LEARNING ACTIVITY SHEET MODULE 2
Name: Grade Level: 12
Subject: Food and Beverage Services Date
Accomplished:
Teacher: Kinds of Activity: Identification
Crossword Puzzle
True or False
Activity #: 1,2,3 Code: TLE_HEFBS9- 12AS-Ic-d-2
Topic: Prepare Service Stations and Equipment

Learning Objectives:
1. Stock supplies necessary for service
2. Clean, wipe and put tableware and dining room equipment in their proper
places
3. Check the cleanliness and condition of all tables, tableware and dining room
Learning equipment
Competencies: LO 2. Prepare Service Stations and Equipment
4. Fill water pitchers and ice buckets
ACTIVITY TITLE: IDENTIFYING EMBROIDERY TOOLS
5. Refill condiments and sauce bottles and wipe, clean and dry the necks and
tops of the bottles

ACTIVITY 1: Identification
Identify the following food and beverage service tools and
utensils. p
1 2 3 4 5 6 7 8 99

ACTIVITY # SCORE

2
10 11 12
10”-
3 11”-12”
11” 6”
_______________________________
TOTAL:
Parent’s Name and
Signature
Activity 2: Crossword Puzzle
Direction: Write the correct letter on corresponding to vertical and
horizontal box by identifying the following measuring tools.
3 1

2 2
1

3
5

4 4

Activity 3: TRUE or FALSE

Directions:
Read the following statements carefully. Write T if the statement is TRUE and write F if the
statement is FALSE. Write your answers in your activity notebooks.

____________1. Mis-en-place, the French term means to “everything in place” in the food and
beverage service operation.
____________2. Check for damages and remove them from service. Damage ones should be
recorded in the breakages and losses report.
____________3. Prepare clean and dry wiping clothes. Make sure that one’s intended for
wiping utensils/service equipment are separated from those used in wiping hands and
wiping tables.
____________4. Mechanical impact refers to contact of glasses with other equipment and also
hard surfaces.
____________5. When setting up cutleries, as well as glassware’s, avoid leaving finger marks
by using trays or by securing them inside a cloth napkin.

_______________________________
Parent’s Name and
Signature
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 1 & 1 2
LEARNING ACTIVITY SHEET 3
Name: Grade Level: 11
Subject: Food and Beverage Services Date
Accomplished:
Teacher: Kinds of Activity: True or False,
Activity #: 1,2,3 Crossword Puzzle, Fill in the Blanks
Topic: Station Mis-en-Place Code: TLE_HEFBS9- 12AS-Ic-d-2
Legislation on OH & S and
food hygiene

Learning Objective
At the end of this session, you will be able to:
LO2. Prepare service stations and equipment
 Promote special tent cards and similar special displays
 Check equipment and prepare for service
 Apply food hygiene and Occupational Health & Safety
Learning Competencies: LO 2. Prepare Service Stations and Equipment

Activity 1: TRUE or FALSE

Directions:
Read the following statements carefully correct. Write T if the statement is TRUE and write
F if the statement is FALSE. Write your answers in your activity notebooks.

____________1. Mis-en-place, the French term means to “everything in place” in the food and
beverage service operation.
____________2. Check for damages and remove them from service. Damage ones should be
recorded in the breakages and losses report.
____________3. Prepare clean and dry wiping clothes. Make sure that one’s intended for
wiping utensils/service equipment are separated from those used in wiping hands and
wiping tables.
____________4. Mechanical impact refers to contact of glasses with other equipment and also
hard surfaces.
____________5. When setting up cutleries, as well as glassware’s, avoid leaving finger marks
by using trays or by securing them inside a cloth napkin.
 Activity 2: Fill in the blank.
Direction: Choose the correct answer on the box provided. (2 points each)

Physical Contamination Biological Contamination Mis-En-Place

Chemical Contamination Storing of Food
Marking Date on Food Mis-en-scene Cleaning Equipment
Personal hygiene Limiting Cross-Contamination
_________________________1. This is accidental in nature and is caused by employee carelessness. The major culprits
are air, dust, smoke, and dirt. To prevent this, food must be properly covered and stored.

_________________________2. This contamination is caused by pathogens and microorganisms such as bacteria,

molds, parasites, and fungi.

_________________________3. It is accidental contamination of food caused by cleaning solvents, pest control sprays,
or other chemicals used in entire food production chain.

_________________________4. Putting in place

_________________________5. The perishable ready-to-eat food refrigerated for more than 24 hours must be clearly
marked at the time of preparation to indicate the date by which the food should be consumed.

_________________________6. Hot and cold foods and beverages need to be stored at the right temperature. The food
temperature measuring devices must be accurate.

_________________________7. The area and facilities allocated for cleaning food preparation and service equipment
must be large enough to immerse the utensils and sanitize them.

_________________________8. Storing raw food such as raw meat or vegetables from cooked food is essential to avoid
cross-contamination of the food.

_________________________9. Preparing the Environment

_________________________10. It is essential when one handles the food or beverage that the other is going to
consume.

Activity 3: CROSSWORD PUZZLE:

Identify the following items. (2 points each)

ACTIVITY SCORE
#
1
2
3
TOTAL:
 _______________________________
Parent’s Name and
Signature

Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 1 & 1 2
LEARNING ACTIVITY SHEET- Module 4
Name: Grade & Section:

Subject: Food and Beverage Services Date

Accomplished:
Teacher: Kinds of Activity: Picture Analysis
Activity #: 1 Code: TLE_HEFBS9- 12AS-Ie-f-3
Topic:
Table Napkin Folding Styles

Direction. Identify the following styles of table napkin folding and write the letter being
asked to complete the name of a special style of napkin folding given below

1. _________ 2. _________ 3. _________ 4. _________ 5. _________ 6. _________ 7. _________ 8. _________

 _______________________________
Parent’s Name and
Signature

Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 1 & 1 2
LEARNING ACTIVITY SHEET- Module 5
Name: Grade & Section:

Subject: Food and Beverage Services Date

Accomplished:
Teacher: Rhyan James T. David Kinds of Activity: Labelling
Activity #: 1 Code: TLE_HEFBS9- 12AS-Ie-f-3
Topic:
Table Setting

Activity 1: Labelling
DIRECTIONS: Based on the given image below, name the different table
appointments in a clockwise direction. Please write your answers on your activity
notebook.

8 13

12
9 14
10

6 15
11
7

16
20

5 4 3 2 19 18 17
 _______________________________
Parent’s Name and
Signature

Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 1 & 1 2
LEARNING ACTIVITY SHEET- Module 6
Name: Grade & Section:

Subject: Food and Beverage Services Date

Accomplished:
Teacher: Rhyan James T. David Kinds of Activity: Labelling
Activity #: 1 Code: TLE_HEFBS9- 12AS-Ie-f-3
Topic:
Table Skirting

ACTIVITY 1: Modify TRUE or FALSE.

Write TRUE if the statement is CORRECT if FALSE underline the WORD that makes the
statement INCORRECT then write the CORRECT ANSWER on the space provided after each item.(2
points each)

__________1. Table skirts offer more coverage than typical tablecloths that leave the legs and space
under the table exposed.

__________2. Table skirts consist of two components: the upper cloth and buffet table.

__________3. Skirting Cloth/Banquet Cloth is a long cloth used for table skirting

__________4. To create straight lines, use a chopstick.

__________5. Measure your table from the floor on one side to the floor on the opposite side with a
tape measure.

ACTIVITY 2: Re-arrange the following procedures for table skirting from 1-10.

_______1. Start fastening the cloth pushes a pin down to secure it on the edge of the table.

_______2. Skirt the table using and combination of pleats.

_______3. Make sure that all sides of the table are equally skirted and covered.

_______4. Measure equal distances for folds and pin down making sure that the skirting is securely
fastened on the tablecloth.

_______5. Fold the skirting cloth to the center to get the middle.

_______6. Lay the top cloth and fastened with thumbtacks at the edge of the table.

_______7. Prepare the needed materials as follows:

_______8. Pull the cloth adequately to straighten and smoothen the surface tacking it firmly on the
table.

_______9. Get the center front of the table.

_______10. Decide on what design you are going to do that fits the occasion.
_______________________________
Parent’s Name and
Signature

Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 1 & 1 2
LEARNING ACTIVITY SHEET- Module 7
Name: Grade & Section:

Subject: Food and Beverage Services Date

Accomplished:
Teacher: Rhyan James T. David Kinds of Activity: Think and Draw
Activity #: 1 Code: TLE_HEFBS9- 12AS-Ig-h-4
Topic: Setting the mood/ambiance of the dining area

Activity 1: Think and Draw

By this activity sheets, illustrate the different room set-up styles. You can use coloring
materials for your drawing or any available materials at home.
Note: Ensure that your drawing is presentable and neat.

1. Auditorium or Lecture Style

2. Conference (Boardroom)
Style

3. Banquet Style
4. U-shaped

5. Classroom Style

6. Hollow Square

RUBRIC FOR PERFORMANCE TASK EVALUATION

The student was able to: Score
draw a VERY CLEAR room set-up styles. ALL the room set-up styles are correct
and they are in proper places. 50

draw a CLEAR room set-up styles. MOST (90-95%) of the room set-up styles
40
were in their proper places.

draw a room set-up styles but MESSY. SOME (80-85%) of the room set-up styles
30
were in their proper places.

draw a room set-up styles but NOT CLEAR. Only 70-75% of the room set-up styles
20
were in their proper places.
draw a room set-up styles but was not able to finish the required set-up. MOST of
the room set-up styles were out of place. 10

_______________________________
Parent’s Name and
Signature
 Republic of t he Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
DEL CARMEN NATIONAL HIGH SCHOOL
DEL CARMEN, LUBAO, PAMPANGA

F O O D A N D B E V E R A G E S E R V I C E S 1 1 & 1 2
SUPPLEMENTAL ACTIVITY SHEETS- Quarter 2-Module 1
Name: Grade & Section:

Subject: Food and Beverage Services Date

Accomplished:
Teacher: Rhyan James T. David Kinds of Activity: Diagnostic Test
Activity #: 1 Code: TLE_HEFBS9- 12GO-IIa-b-1
Topic: Setting the mood/ambiance of the dining area

SCORE _______________________________
: Parent’s Name and
DIAGNOSTIC TEST:
Signature
Direction: Read the following test items carefully and choose the correct answer from
the given choices, write your answer on the space provided before the number.
1. What is the most important factor to show in greeting guests?
A. Price B. Ambiance C. Smile D. Status

2. A couple entered the restaurant; however, all the tables were already occupied. As a
receptionist, what will you say to the couple?
A. “My apology sir/ma’am but all seats are occupied at the moment. Would you like
waiting at the lounge and I’ll call the moment we have a table available for you.”
B. “My apology sir/ma’am but all seats are taken at the moment. Would you mind
waiting at the lounge for five minutes and I’ll call the moment we have a table
available for you?
C. “I’m sorry sir/ma’am, we are fully occupied”
D. “I’m sorry sir/ma’am but all seats are full at this moment, would you like to have
a drink while waiting?
3. What other way can you do towards a guest who claims a confirmed booking when
in fact they never made one?
A. Decline the guest form dining in your restaurant and notify that they have not
created one.
B. Apologize profusely, and offer another session of a meal if and only if you
have vacancy.
C. Honestly inform the guest that you are into computerized system a no results
were found under their name.
D. Adopt the stance that says “If we can’t find your booking, you didn’t make
 one.

4. How else can you do to accommodate a walk-in guest that arrives in your restaurant
at earlier time and wants to dine in your restaurant even if you are at full house status
at twenty-one hundred hours?
A. Offer some bar service towards your guest while waiting in the lounge and
inform them whenever a table is already available.
B. Decline the guest for a dining experience in your restaurant, instead transfer
to your nearby sister establishment.
C. Ask whether they could be finished by 8:45 pm so you can re-set it for the
reserved guest.
D. Create another time schedule for guest reservation and transfer them to
nearby restaurant
5. How else should you state an acceptable standard spiel when asking the
guest table approval before seating?
A. Do you want this seat ma’am/sir? C. Will this table be alright for you
ma’am/sir?
B. How about seating here ma’am/sir? D. Is this table okay ma’am/sir?

6. What is the shape of the napkin after successfully draping on the lap of each guest?
A. Square B. Diamond C. Rectangle D. Triangle

7. What could be done by a certain restaurant staff to maximize sales before the actual
order taking?
A. Individually distribute menus to guests.
B. Offer the drink list with the host after seating.
C. Utilize suggestive selling during order taking.
D. Ask guest water preference after seating.
8. How do you call the price list of food and beverage items available in restaurants?
A. Menu B. Food List C. A la carte D. Table d hotel
9. Which of the following choices best describes the event where can you utilize prix fix
type of menu?
A. Normal day to day dining C. Restaurants
B. Banquet Functions D. Hotels
10. Which of the following choices is UNLIKELY to describe the purpose of taking food
orders?
A. Informs the kitchen or bar staff of the order.
B. Informs the service staff of any changes needed to the cutlery.
C. Identifies who is eating or drinking the items ordered.
D. Provides the basis on which are VIP and regular guest
11. Where should a waiter position himself in order taking?
A. Center of the table C. Left side of the host
B. Right side of the host D. Corner of the table
12.What should be suggested to a guest after ordering the main course?
A. Appetizer B. Soup C. Wine D. Cocktail

13.Defined as to establish working relationship, typically in order to cooperate between

the kitchen and the dining area.
A. Liaising B. Liaise C. Taking orders D. Placing Orders

14.It is the computer-based order entry technology that restaurants

used to record data, enter orders, and or display and print tickets.
 A. Personal Office System C. Point of Sale equipment
B. Price of Sale D. Price Office System
15. Which of the following is the traditional manual system that is often used in medium
and large sized restaurants?
A. Triplicate Docket System C. Electronic Billing System
B. Duplicate Docket System D. Computerized System