Professional Documents
Culture Documents
Sector
:TOURISM
Qualification Title
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Welcome!
When you feel confident that you have had sufficient practice ask your
trainer to assess.
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No.
Unit of
Module Title
Competency
1.
PREPARE THE
DINING
ROOM/RESTAURAN
T AREA FOR
SERVICE
PREPARING THE
DINING
TRS512387
ROOM/RESTAURAN
T AREA FOR
SERVICE
2.
WELCOME GUESTS
AND TAKE FOOD
AND BEVERAGE
ORDERS
WELCOMING
GUESTS ANDTRS512388
TAKE
FOOD AND
BEVERAGE
ORDERS
3.
PROMOTE FOOD
AND BEVERAGE
PRODUCTS
PROMOTING FOOD
TRS512389
AND BEVERAGE
PRODUCTS
PROVIDE FOOD
AND BEVERAGE
TRS512390
PROVIDING FOOD
AND BEVERAGE
4.
Code
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5.
6.
SERVICES TO
GUESTS
SERVICES TO
GUESTS
PROVIDE ROOM
TRS512391
PROVIDING ROOM
SERVICE
SERVICE
RECEIVE AND
HANDLE GUEST
CONCERNS
RECEIVING TRS512392
AND
HANDLE GUEST
CONCERNS
MODULE CONTENT
Introduction
This competency standard defines the minimum required stock of
knowledge,
Skills and attitude a person must possess to qualify as Food and
Beverage Services NC II National Certificate are issued when the
prescribed units of competencies have been achieved. The purpose of
competency standard is to upgrade the level of skills of people in the
Tourism Sector service, with the view of coming up with the quality
products, services, optional use of equipment, tools and materials, and
increased productivity. To provide trainees with a structured basis in
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Performance Criteria
1. Answers telephone call promptly and courteously in accordance
with customer service standards
2. Checked guests name and used throughout the interaction
3. Clarified details of orders, repeated and checked with guests for
accuracy
4. Suggestive selling techniques are used.
5. Advise guests of approximate time of delivery
6. Record and checked relevant information in accordance with
establishment policy and procedures
7. Receive orders from room service doorknob dockets are
interpreted accurately.
8. Transfer orders and relayed to appropriate location for
preparation.
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LEARNING OUTCOME # 1
CONTENTS (1)
1.1 Telephone call is answered promptly and courteously in accordance with customer
service standards.
1.2 Checked guests name and used throughout the interaction
1.3 Clarified details of orders, repeated and checked with guests for accuracy
1.4 Suggestive selling techniques are used.
1.5 Advise guests of approximate time of delivery
1.6 Record and checked relevant information in accordance with establishment
policy and procedures
1.7 Receive orders from room service doorknob dockets are interpreted accurately.
1.8 Transfer orders and relayed to appropriate location for preparation.
ASSESSMENT CRITERIA
1. Answered telephone call promptly and courteously in accordance with
customer service standards.
2. Guests name has checked and used throughout the interaction.
3. Details of orders are clarified, repeated and checked with guests for accuracy.
4. Use suggestive selling techniques.
5. Guests were advised of approximate time of delivery.
6. Relevant information has been checked and recorded in accordance with
establishment policy and procedures.
7.Orders from room service doorknob dockets were received and interpreted
Accurately.
8. Relayed and transferred orders to appropriate location for preparation.
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CONDITION
1. Given a telephone machine, you should be able to operate and answered
telephone call promptly and courteously in accordance with customer service
standards.
2. Information sheets to obtain the topics.
3. Materials and supplies: e.g. modules menu cards, menu booklet, door knob dockets
and slips for door knob
dockets costumer s food order, pen
ASSESSMENT METHOD:
Written Test
Demonstration
Learning Experiences
Learning Outcome # 1.1
Telephone call is answered promptly and courteously in accordance with customer
service standards.
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Learning Activities
Read information sheet 5.1-1
Answer self check 5.1-1
Compare answer to answer key
Do job sheet5. 1-1
Answer performance checklist
Do task sheet 5.1-1
Answer performance checklist
Special Instructions
1. Follow Standard of Procedure
( SOPs)of assisting the guest
concern.
2. Apply courtesy and politeness
Older guest/persons with diaabilities
and special needs must given special
attention and direct assistance in
accordance with costumer service
standard.
3. Observe personal hygiene ,
cleanliness, sanitation and safety.
Safety measures must be given prior
attention in the assigned costumer
service area.
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generally check in on you repeatedly throughout the course of your mean. Lastly,
you simply have to take your dishes out into the hallway, leaving it for hotel staff.
PLACING AN ORDER
Some hotels provide guests with room service menus, and higher-end hotels serve
chef's specials and guest requests. The guest calls room service directly, or calls
the front desk or concierge to be connected to room service. Some guests call the
concierge for recommendations on what to order and what the house specialties
are. Then a room service attendant, a desk attendant or other hotel staff member
takes the meal order via phone.
USING A TELEPHONE MACHINE
Telepnone- a system that converts acoustic vibrations to electrical signals in order to transmit
sound, typically voices, over a distance using wire or radio.
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your establishment is particularly busy. Or you might have two employees staffing
the lobby desk at all times to ensure that at least one of them can answer
incoming calls.
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Please treat the person you call with respect and courtesy
If they dialed you incorrectly.
Don't convey an "I'm an important person" attitude. We are all important people.
Use respectful and considerate words and phrases, such as: "I'm sorry." "Thank
you." "Please." "May I take a message Would you like to leave your number?"
Focus on the call. Dont eat; drink, etc. while on the phone.
If possible, cut out other distractions while on the phone such as eating, drinking,
or carrying on a conversation with a coworker. Those three activities, specifically,
may reveal that your mouth is busy when you are otherwise trying to
communicate.
If you dont have an answer, find someone who does.
Its always better to have the caller wait on hold while you seek out an answer than
to say you dont know and end the conversation. Even if you come back without an
answer, you will have shown your willingness to help. Start great customer service
before a hotel guest ever enters the door!
Use the hold button when leaving the line or phone.
Whether you have multiple incoming calls or need to pursue an answer from an
employee in another room, the protocol should be the same. Dont simply set the
phone on the desk. Know how to hold and recover calls efficiently.
End the call on an up note. Make sure you have a phone number to return
a call.
Saying thank you for the call is the simplest way to end on a positive note, but you
may also ask for further questions or let the caller know that you look forward to
seeing them when they visit. Remember that you speak for the hotel. If the caller
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isnt a potential guest, make certain you record the name and phone number as a
record for any follow-up call.
The first contact made with your hotel might well be over the phone. Begin your
guests positive customer service experience with a polite and genuine welcome.
Listen, answer questions thoroughly, and smile! Even if you are having a bad day,
you have the ability to make someones day better with excellent phone etiquette.
Enriching more your vocabulary:
Door knob -the handle or knob by which a door is opened or closed.
Dockets -a document or label listing the contents of a package or delivery.
File, dossier,booklet.
synonyms:
"he opened a new docket for the account"
Menu Booklets- are imprinted materials where various types of nutritious and
delicious meal are placed for costumers own choice of meal service.
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Performance Objective: Given telephone machine, ball pen menu cards and menu
booklets door knobs dockets slip and brochures you should
be able to process room service costumers food and
beverage order by following the establishment standard of
procedures given. ( SOPs)
Supplies/Materials
: Menu cards/ booklets,ball pen, door knob dockets card
and slip,record book/guest book.
Equipment
Telephone
Steps/Procedure:
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Follow the proper ways and procedure of taking and processing room
service orders
1. Properly answer telephone call promptly and courteously in accordance
with customer service standards.
2. Accurately check guests name and used throughout the interaction.
3. Properly clarify details of orders, repeated and checked with guests for
accuracy.
4.
5.
Assessment Method:
Written
Demonstration
Did you.
1. Properly answer telephone call promptly and
courteously in accordance with customer service
standards.
2. Accurately check guests name and used throughout the
interaction.
3. Properly clarify details of orders, repeated and checked
YES
NO
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Equipment
Telephone Machine
Steps/Procedure:
1.Properly check and clean telephone machine before using
2. Properly handle the machine in a correct manner and procedure as per
standard procedure .
3.Actively shows professionalism in handling the phone as well as extending the
costumer service
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Assessment Method:
Demonstration
YES
NO
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Telephone
Steps/Procedure:
1. Accurately check guests name and used throughout the interaction.
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2.
Properly clarify details of orders, repeated and checked with guests for
accuracy.
3.
Assessment Method:
Discussion
Did you.
Accurately check guests name and used
throughout the interaction?.
YES
NO
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Know where and whom you are calling. Have the correct number.
Identify yourself; e.g. "Hello, my name is Liz Smith. I am the .Be prepared. If
you have several items to discuss, make a list beforehand so you will not forget
anything important. Have any necessary information nearby, and get to the point
of your call. If the person you are calling sounds busy, ask if you may call back
at a more convenient time.
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1.2-3.A
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accuracy
Another inquiry you may use in a greeting is asking with whom you are speaking.
However, it can come across as rude to ask for a name prior to giving your own. Be
sure to include your own name in your first communication. For example:
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in a hotel or establishment.
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When the waiter arrives with the meal, the guest may dismiss him, or ask him to
set up and serve the meal. Dont forget to courteously advise guests of
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are. Then a room service attendant, a desk attendant or other hotel staff member
takes the meal order via phone.
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Instruction:
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Double Check the order to make sure nothing is missing, damages or soiled.
Check everything carefully before leaving the kitchen to save unnecessary
return trips to pick up items that were missed.
Check the following:
Service ware
Condiments.
Hot food.
Garnishes.
Hot Beverages.
Cold Beverages.
Beer or wine.
Cocktails.
Pen.
Matches.
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Watch where you are going. Be aware of opening doors and wet spots on
the floor.
Use correct entrance and exit doors and pass to the left of people walking
towards you.
Ease carts over uneven surfaces, such as where carpets meet tile floors.
Pull carts into and out of elevators. This allows you to see where you are
proceeding.
When arriving at the guests room, Knock on the door gently three (3)
times
Enter carefully with your tray or trolley, do not hit or scratch the wall
Breakfast Service:
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For breakfast service, some guests want their breakfast in bed or at the
bed side
The guest shall be asked in a polite manner: Where should I place the
tray Mr./Mrs./Miss. XXX or Sir/Madam?
For lunch and dinner service, the sitting area is usually used.
Move the equipment a bit lower for a good presentation to the guest
Ladies shall be seated first facing the window view, gentlemen shall be
seated last.
http://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-bservice-sop/225-deliverorder.html
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Learning objective:
Appropriately transfer orders and relayed to kitchen
in-charge for preparation.
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Answer key#5.1-8
1.8-1. TRUE
1.8-2. TRUE
1.8-3. TRUE
1.8-4. TRUE
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