Saint Louis College: Basic Education Schools High School (PAASCU Level II Re-Accredited)
Saint Louis College: Basic Education Schools High School (PAASCU Level II Re-Accredited)
Saint Louis College: Basic Education Schools High School (PAASCU Level II Re-Accredited)
Performance Task
GRASPS
You are working in a fine-dining restaurant. Every month, your menu is changing depending on the
climate, what's available based from the prepared menu by the chef. You are assigned to be the service attendant
for Mr. O, a regular guest in your restaurant. From his previous visits, you’ve learned that his favorite dish is
seafood. As a server, you must be knowledgeable in understanding the needs of your guest and you must perform
taking guest order, suggestive selling, and assisting your guest. Your performance will be evaluated using the
standards.
Service Present the menu card correctly Presents the menu card politely Presents the menu card
and politely.
Ask the guest if he/she has food Did not ask the guest if
Politely ask the guest’s food restriction or food allergy he/she has food restriction or
restriction or food allergy. food allergy
Perform suggestive selling and Perform suggestive selling and Did not perform suggestive
upselling three to thrice or more upselling once or twice selling and upselling
Fill up the order form correctly Fill up the order form correctly Fill up the order form
and accurately, repeat the guest’s and accurately, repeat the guest’s correctly and accurately but
order, and take the menu card order, and take the menu card did not repeat the guest’s
politely order, and forgot to take the
menu card
Inform politely the accountant, Inform the accountant, bartender, Did not inform the
bartender, and chef the guest’s and chef the guest’s order accountant, bartender, and
order chef the guest’s order
Adjust the table appointments
Adjust the table appointments according to the guest’s order Did not adjust the table
according to the guest’s order correctly and accurately appointments according to
correctly and accurately the guest’s order
Good Ensure a high standard of Clean in all areas but lacking in Does not practice sanitation
Housekeeping cleanliness and hygiene in all care and comfort of the guests. standards.
areas
Create a pleasant and classy
ambiance.
Traits and Skills of The attendant shows the following Does a satisfactory job in Poor job in demonstrating
Attendant traits of a good attendant: pleasant demonstrating the fundamentals the fundamentals of customer
personality, personal hygiene, of customer service service
good memory, honesty, right
attitude, and courteous.
Property and exclusive use of SAINT LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting and/or uploading of any part of this document and of any form and any means without the prior official written permission of SLC-SFLU, is strictly
PROHIBITED and is subjected to any forms of consequences.
LEARNING MODULE 7 FOOD AND BEVERAGE SERVICES 12 Page 2 of 2 Pages
Promptness Submitted on time Submitted one (1) day after the Submitted two (2) days after
deadline the deadline
INSRUCTIONS:
1. Make a restaurant set-up in your house. Preferably in your backyard or any place wherein
you can set up tables and chairs.
2. Invite your family members to serve as your guest, accountant, bartender, and chef.
3. Perform the following:
A. Table Set-up
1. Russian Table Set-up
2. Centerpiece
3. Napkin Folding – Double candle
4. Table ware
* Make sure to follow the distances:
Table appointments away from the edge of the table – 1 inch
Table appointments – ½ inch apart
B. Service
1.Taking guest order
2.Follow the sequence of meal (appetizer, soup, salad, main course, beverage, dessert
3.Perform suggestive selling and upselling
4.Fill up order slip
5.Adjusting of Table Appointments
C. Good Housekeeping
1. The environment looks like simple restaurant; clean and organized.
2. The materials needed by an attendant is complete and used correctly.
Note:
-There will be no point in the promptness if submitted more than three (3) days after the deadline.
-Save your file in your flash drive. Rename your file to FBS Module 7 Performance Task- Last Name, Given Name, MI.
Example: FBS Module 7 Performance Task- Mahinay, Angela May B.
- Please submit your rubric together with your answer sheet.
COMMENTS/FEEDBACK:
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Property and exclusive use of SAINT LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting and/or uploading of any part of this document and of any form and any means without the prior official written permission of SLC-SFLU, is strictly
PROHIBITED and is subjected to any forms of consequences.