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TLE9-Front office services-Quarter-1

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  Lesson 1 - RECEIVE AND PROCESS RESERVATIONS This resource aims to help you hone your skill in receiving reservations using a competency-based approach. The module is designed to help you learn the reservation process quickly. All the activities are designed to be highly interactive and approximate real reservation environments and computerized reservation systems of a hotel or resort. Lesson 1.1- Receive Reservation Request This lesson with the learning competencies discusses and explains effective telephone standards with appropriate concepts on the reservation process for tourism or hospitality products or services offered for sale through agents or directly to the clients. It also details the Property Management System (PMS) which compiles hotel guests' activities and dealings. Telephone verbiage will give learners the effective understanding in following standards upon taking reservations. Objectives At the end of this lesson, you are expected to: determine and advise the ava
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REMEDIAL ASSESSMENT IN 3rd QUARTER

Multiple Choice: Choose the letter of the correct answer. Use a separate sheet of paper. 1. During a culinary competition, a chef needs to prepare a sauce quickly to accompany a seared steak. Which type of sauce would be most suitable for immediate use without advance preparation? A. Brown sauce   B. Hollandaise sauce   C. White sauce   D. Veloute sauce 2. A chef is planning a summer seafood festival and wants to offer a cold sauce to complement the chilled seafood platters. Which type of sauce would be ideal for this occasion? A. Hollandaise sauce   B. Tomato sauce   C. White sauce   D.  Veloute sauce 3. Imagine you're a chef experimenting with thick soup recipes for a winter menu. How might you ensure that your velouté sauce-based soup achieves the desired consistency and smoothness? A. Adjusting the level of seasoning  B. Balancing the proportions of cream and egg yolk in the liaison C. Incorporating more vegetables D. Perfecting the technique of making roux 4. As pa
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