Preparing and Settling Bills, module 14

TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

SERVES FOOD AND BEVERAGES TO GUEST

Module 14

PREPARING AND
SETTLING BILLS

LEARNER’S GUIDE
Code No. PREPARE AND Date Developed Date Revised Page
JUNE 2004 JAN. 3, 2006
SETTLING BILLS

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Preparing and Settling Bills. This module contains
training materials and activities for you to complete.

The unit of competency “Serves Food and Beverages to Guest” contains
knowledge, skills and attitudes required for Food and Beverage Service Attendant. It is
one of the specialized modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Serving Food and Beverages to Guest. This will be the source of information for you to
acquire knowledge and skills into his particular trade independently and at your own pace,
with minimum supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

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• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

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Program Content

Modular Unit SERVES FOOD AND
Module 9 BEVERAGES TO GUEST

Æ Setting the Table

Module 10 Æ Welcoming and Seating
Module 11 the Guest

Æ Taking Guest Order

Module 12 Æ Serving Guest Order

Module 13 Æ Cleaning the Table

Module 14 Æ Preparing and Settling Bills

Module 15 Æ Resetting the Table

Module 16 Æ Perform Supplemental

Activities

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SECTOR : TOURISM
FOOD AND BEVERAGE SERVICE ATTENDANT NCII
QUALIFICATION : Serves Food and Beverages to Guest
Preparing and Settling Bills
UNIT OF COMPETENCY :

MODULE :

INTRODUCTION:

This module deals with knowledge, skills and attitude in preparing the bills and steps,
procedure, rationale of presentation and settlement of the bill.

LEARNING OUTCOMES:

1. Prepare, present and settle the bills.
2. Bid goodbye to guest for their patronage.

ASSESSMENT CRITERIA

1. Cash is informed to prepare bills if they have no additional order.
2. The bill is reviewed before presenting to the customer.
3. Ordered items are checked.
4. The bill is presented to the host.
5. Bill is placed in a bill folder of tray change.
6. Payment is received from the host.
7. The money received is counted in front of the host.
8. Clearance from the credit card company asked if the bill is settled by creadit.
9. Payment is turned over to the cashier.
10. Change is placed in a tray.
11. Receipt and change is given to the host.
12. Guest is thanked for these patronage.
13. Comments and suggestions were asked from the guest for the food and

services rendered.
14. Guest were assisted.

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Serves Food and Beverages to Guest

Module : Preparing and Settling Bills

Learning Outcome # 1 : Prepare, present and settle bills.

Assessment Criteria:

1. Cash is informed to prepare bills if they have no additional order.
2. The bill is reviewed before presenting to the customer.
3. Ordered items are checked.
4. The bill is presented to the host.
5. Bill is placed in a bill folder of tray change.
6. Payment is received from the host.
7. The money received is counted in front of the host.
8. Clearance from the credit card company asked if the bill is settled by credit.
9. Payment is turned over to the cashier.
10. Change is placed in a tray.
11. Receipt and change is given to the host.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Pen
2. Tables and Chairs 2. Bill folder
3. Bill check
4. Micros machine
5. Credit card in printer
6. Official receipt

References:

1. Edica and Roldan. Food Service and Bartending. AR Skills Developemtn and
Management Services. Parañaque, Metro Manila. 2001

2. Dennis Lillicrop et.al. Food and Beverage Service. 6th ed. Hodder and
Stoughton. 2002.

3. Powers, T. Introduction to the Hospitality Industry. 2nd ed. John Wiley and Sons,
Inc. 1988

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Learning Outcome #1 : Prepare, present and settle the bills

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read on how to explain • Information Sheet # 1-1:
the different billing “Preparing Bills”
methods used
in restaurant • Information Sheet #1-2:
“Presentation and Settlement
2. Read on how to explain of the Bill”
proper presentation and
settlement of the bill • Job Sheet #1-1:
“Presenting and Settling Bills”
3. Perform Job Sheet #1-1
• Self Check #1-1
4. Self Check test • Answer Key #1-1

5. Refer to Model Answer

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INFORMATION SHEET #1-1

PREPARING BILLS

A. Billing Methods

When the bill is presented, the guest may either pay at the cash desk on the way out or
may pay cash direct to the waiter who will give any change that is necessary. The cashier
usually keeps the bill on payment, but if a guest wishes to have a receipt, then a special bill is
written out and receipted. Restaurants adapt either or both ways of settling their bills.

1. Bill as Checks

a. Depending on the system used, a
waiter may enter the details of his/her
bills from the stubs of his/her check
pads into an account slip.

b. This account slip plus the stubs and
cash received are then passed on to
the control and accounts departments
who tally them all up.

If the waiter makes out and presents the bill to the guest,
the guest pays to the cashier on leaving the establishment.

The cashier will then draw up a daily summary sheet or
analysis sheet to show the daily earnings. He/She will also
prepare an analysis sheet showing each individual waiter’s
takings.

Control is affected by the control and accounts department
tallying up the checks used to order food and drink from the bars,
stillroom and kitchen against the bills issued by each waiter.

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2. Separate Bill

These billing methods are usually found running in conjunction with the
triplicate checking system. The basic differences between the duplicate and
triplicate billing methods are set out below.

The total sum owed is displayed on the monitor. On the receipt of cash for the
order dispensed, the ‘system’ allow you to display via the monitor the change to be
returned to the customer. If required, the customer can be provided with a receipt
or itemized bill.

Advantages of this system:

• Speeds up the process of billing to the customer;
• Allows specific control over cash received and change given;
• Controls all stock items held.

3. Prepaid

This billing method happens when prepayment is perhaps required for a
specific occasion or event and allows the organizer to determine exact numbers prior
to the day. In this instance, upon arrival at the event, admission or receipt of food is
obtained by handing in one’s ticket or card.

4. Voucher

Here, a customer has perhaps been issued credit by a third party, his/her
employer, in the form of a luncheon voucher. This voucher can be exchanged for
goods, food and non-alcoholic beverages to the maximum value indicated by the
voucher.

If the goods requested cost less than the sum shown on the voucher, no ‘cash’
may exchange hands to make up the difference to the purchaser. However, if
the goods requested exceed the sum shown on the voucher, then the customer must
pay the difference to the supplier of the goods.

In the same way vouchers may be issued to a specific value, to be given in
exchange or part exchange for goods or services received. The supplier of the goods
or services use the “credit vouchers” to claim cash owing from the employer, firm or
agency that issued them in the first place.

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5. No Charge

This is where no charge is made to the customer receiving the goods or
services. He/She should be asked only to sign for the goods and services received
and the bill should then be sent to the firm or company supplying the hospitality.

In some instances the customer will be required to show some type of
official form or letter authorizing that the ‘hospitality’ may take place.

6. Deferred Account

In deferred or account billing a service has been requested by an individual,
firm or company, which has been confirmed and taken place. The bill for the total
services received is then sent after the event and will be paid by the organizing person
or body. Payment in this manner will normally relate to function catering events.

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INFORMATION SHEET #1-2

PRESENTATION AND SETTLEMENT OF THE BILL

When the guest requires the bill, the waiter checks everything is entered on the
duplicate copy of the food and drink check and then totals the bill. It is then presented to the
guest.

The cashier will prepare the bill once advised to close the check.

Advance preparation helps
to prevent delays in bill settlement.

A. Review the bill first before presenting to the customer.
To avoid errors and guest complaints, all bills must be checked thoroughly before they

are presented to the guest.
Check if the following information are clearly indicated in the check:

a. Name of the guest (if charged to the room) and the server, table number,
date, and the number of guests, items ordered and quantity of orders.

b. Whether all items that were served are properly charged.
c. For groups, check whether one check or individual checks are to be made.
d. Sales tax and service charge (if applied) are added to the bill.
e. No item other than what is served is included in the bill.
f. Right check is used – food check for food orders; beverage orders.
g. Correction if any must be authorized and signed by the supervisor.
h. If two checks are used, have both pages clipped together to avoid lost

of any page.
i. Make sure that the check number is written on the top of the second check.

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B. Presenting and setling the bill
Following the procedures below will avoid embarrassing situations in presenting

bills.

1. If cash is received, count the money in front of the host and inform outright of the
amount received. Any shortage should be settled outright before leaving the table.

Example: “Sir, you gave me 1,000 peso bill.”

2. If the bill will be settled by credit card, the cashier must get a clearance from the credit
card company before posting. In situations when the card is expired, suspended
or rejected, follow the tips below:

a. Just tell the guest that you have difficulty getting a
clearance from the credit card company.
Ask him for another valid credit card.

Example: “Sir/Ma’am, I have difficulty obtaining
clearance for your credit card.
Do you have any other card?”

b. If the guest has no other card, ask for cash payment.
Example: “Do you mind settling the bill in cash instead?”

c. If the guest’s signing privilege is suspended consult the manager who must
discretely talk to the guest after checking with the accounting department.

Reminder:

Never put the guest in an embarrassing situation
especially if they are dining with some guests!

d. Critical issues like suspended cards or signing privilege should be handled
by the supervisor who must also consult with the manager for a decision on the
matter. He/She must talk to the guest in private ensuring that any other guest
does not overhear the conversation.

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3. If the customer is a registered guest in the hotel and wants to charge the bill to his
room, check first if he is allowed to sign. Some guest accounts are placed on “cash
basis” in which case the guest is not authorized to sign. The manager must secure
the clearance or approval from the Accounting/Credit office before allowing the guest
to sign for charges.

4. Upon turning over the payment to cashier;

a. Wait for the change, if any. Place it on a change tray or bill folder and give it
to the host.

b. Say “Thank you” to the guest after giving the change.

c. If the bill tray is used, make sure the figures (written amount)
is positioned upside down.

d. Assist the guests from their table to the exit and say, “Thank you sir/maam.
Please come again.”

Reminder:

Do not forget to give the receipt
to the guest together with his/her change.

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JOB SHEET #1-1

TITLE: ROLE PLAYING: Presenting and Settling Bills

Purpose: To practice standard etiquette in presenting and settling bills.

Equipment, Tools and Materials: Sample bills, ballpen

Precautions: Make sure that the information are correct.

Procedures:

1. Fill up a sample bill. Review and ensure that the needed information are in the
check (see Information Sheet #1-2 this module).

2. Present the bill. Role play how you will act given 3 scenarios below:
1st Scenario: If cash is given as payment.
2nd Scenario: If credit card given is expired.
3rd Scenario: If customer is a registered guest.

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SELF-CHECK #1-1

Test I. Matching Type. Match Column A with Column B. A. bill as check

______ 1. The bill for the food, beverage and B. separate bill
services will be paid by the organizing C. bill with order
person or body. D. prepaid
E. voucher
______ 2. Second copy of order used as bill. F. no charge
G. deferred
______ 3. Customer not paying – credit transaction

______ 4. Bill made up from duplicate check and
presented to customer.

______ 5. Customer has credit issued by third party
for either specific meal or value.

______ 6. Service order and billing at the same time.

______ 7. Customer purchase ticket or card in
advance either for specific meal or
specific value

Test II.

What are the different types of billing methods?

1. ____________________________________________________________
2. ____________________________________________________________
3. ____________________________________________________________
4. ____________________________________________________________
5. ____________________________________________________________
6. ____________________________________________________________

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ANSWER KEY #1-1

Test I. Matching Type.
1. F
2. A
3. F
4. C
5. E
6. C
7. D

Test II.

1. Bill as Check
2. Separate Bill
3. Voucher
4. Prepaid
5. Deferred
6. No Cheque

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Serves Food and Beverages to Guest

Module : Preparing and Settling Bills

Learning Outcome #2 : Bid goodbye to guest for their patronage.

Assessment Criteria:

1. Guest is thanked for these patronage.
2. Comments and suggestions were asked from the guest for the food and

services rendered.
3. Guest were assisted.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Pen
2. Tables and Chairs 2. Bill folder
3. Bill check
4. Micros machine
5. Credit card in printer
6. Official receipt

References:

1. Edica and Roldan. Food Service and Bartending. AR Skills Developemtn and
Management Services. Parañaque, Metro Manila. 2001

2. Dennis Lillicrop et.al. Food and Beverage Service. 6th ed. Hodder and
Stoughton. 2002.

3. Powers, T. Introduction to the Hospitality Industry. 2nd ed. John Wiley and Sons,
Inc. 1988

Code No. PREPARE AND Date Developed Date Revised Page
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Learning Outcome #2 : Bid goodbye to guest for their patronage

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Familiarize with proper • Information Sheet #2-1:
way of bidding goodbye “Sending Off and Assisting Guests”
to guests
• Job Sheet #2-1:
2. Perform Job Sheet #2-1 “Role Playing: Sending Off Guests”

3. Self Check test • Self Check # 2-1
4. Refer to Model Answer • Answer Key #2-1

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INFORMATION SHEET #2-1

SENDING OFF THE GUESTS

Customer satisfaction is important for continued patronage of any establishment. It is
dependent on the impression of the customer from the time they check-in until they check out.
It is the job of the service crew and customer relation people to see to the satisfaction of the
customers even after his stay.

A. Making Customer Opinion Count

In most establishments, standard survey forms on customer satisfaction are avail-
able. The most opportune time for giving the customer satisfaction for the customer to fill up
is when they are waiting for their bills to be settled.

Approach the guest politely and say, “Maam/Sir we value your opinion. Can you please
fill up this form to let us know how you feel about our services and facilities?”

After they have filled the form , and they signed for you, fold it and graciously thank the
guests for taking the time to fill it up.

B. Assist the Guests

Once the bill had been settled and the guests get ready to leave, assist the guests to
the exit. Check if they have packages/luggage to carry . Offer to carry these for them.

At the exit, hand the luggage back to the guest and make sure their car/taxi or other
forms of transportation are ready for them. Check if all their luggage had been loaded and
double check with the guest the number of their baggage to ensure that these are all in the
car.

Assist them in entering the car.

C. Thank the Guest for Their Patronage

Before closing the car door say, “Thank you SIr/Madam for your patronage. We hope
to see you again soon.”

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JOB SHEET #2-1

TITLE: ROLE PLAY: Sending Off Guests

Purpose: To role play the proper way of sending off guests.

Equipment, Tools and Materials: Pencil, survey form

Precautions: Always be polite and gracious; Smile! Be warm!

Procedures:

1. Role play the proper way of sending off guests. (See Information Sheet#2-1)
2. The Teacher rates roleplaying of each.

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SELF-CHECK #2-1

Test 1.

Enumerate the steps in sending off guests.
1. ____________________________________________________________
2. ____________________________________________________________
3. ____________________________________________________________
4. ____________________________________________________________
5. ____________________________________________________________

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ANSWER KEY #2-1

Test 1.

Enumerate the steps in sending off guests.

1. Ask them to fill up the customer satisaction survey.
2. Fold duly filled for and thank them for their time.
3. Assist them with their luggage to the exit.
4. Check if their transport is ready. Make sure all their luggage are loaded

in the car.
5. Assist them in entering the car. Before closing the door say, “Thank you.

Please come again.”

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PERFORMANCE
ASSESSMENT

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EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: SERVES FOOD AND BEVERAGES TO GUEST
Module Title: Preparing and Settling Bills

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... Presentation of
Final Product
Third Party
Report
Portfolio

1. Prepare, present and settle the bills XX
2. Bid goodbye to guest for their patronage. XX

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date
MODULE: PREPARING AND SETTLING BILLS
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Prepare, present and settle the bills
1. Cashier is informed to prepare bills if there is no additional
order.
2. The bill is reviewed before presenting to the customer.
3. Ordered items are checked.
4. The bill is presented to the host.
5. Bill is placed in a bill folder or tray change.
6. Payment is received from the host.
7. The money is received from the host.
8. Clearance from the credit card company,
9. Payment is turned over to the cashier.

10. Change is placed in a tray.
11. Receipt and change is given to the host.

B. Bid goodbye to guest for their patronage.

1. Guest is thanked for their patronage.
2. Comments and suggestion were asked fropm the guest

for the food and services rendered.
3. Guest were assisted.

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WRITTEN TEST

Test 1. Enumeration
1. Two methods of payment

a. __________________________________________________________
b. __________________________________________________________

2. Seven billing methods

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________
e. __________________________________________________________
f. __________________________________________________________
g. __________________________________________________________

3. Three advantages of separate bill method

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________

4. Four steps in presentation and settlement of the bill

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________

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Test 2. Definition of Terms

1. Bill as check
______________________________________________________________

2. Separate bill
______________________________________________________________

3. Bill with order
______________________________________________________________

4. Pre-paid
______________________________________________________________

5. Voucher
______________________________________________________________

6. No charge
______________________________________________________________

7. Deferred payment
______________________________________________________________

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DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the following materials, tools and equipment the candidate/trainee must be able
to prepare and settle bills properly.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

1. Prepare, present and settle bills.

2. Bid goodbye to guest for their
patronage.

The candidate’s demonstration was: ___________________
Rating

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RECORDS OF ACHIEVEMENT

Module : Serves Food and Beverages to Guest
Learning Outcome #1: Prepare, present and settle the bills.

Assessment Criteria:

1. Cashier is informed to prepare bills if there is no additional order.
2. The bill is reviewed before presenting to the customer.
3. Ordered items are checked.
4. The bill is presented to the host.
5. Bill is placed in a bill folder or tray change.
6. Payment is received from the host.
7. The money is received from the host.
8. Clearance from the credit card company,
9. Payment is turned over to the cashier.
10. Change is placed in a tray.
11. Receipt and change is given to the host.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Serves Food and Beverages to Guest

Learning Outcome #2: Bid goodbye to guest for their patronage.

Assessment Criteria:

1. Guest is thanked for their patronage.
2. Comments and suggestion were asked fropm the guest for the food and services

rendered.
3. Guest were assisted.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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Code No. PREPARE AND Date Developed Date Revised Page
SETTLING BILLS JUNE 2004 JAN. 3, 2006
30

TECHNICAL TERMS

Bill - an amount of money owed for goods supplied or services rendered, set out in
printed or written statement of charges
Cashier - his/her main duty is taking money or charge slips from guests and giving
change when the check is paid.

Code No. PREPARE AND Date Developed Date Revised Page
SETTLING BILLS JUNE 2004 JAN. 3, 2006
31

LIST OF BOOKS FOR FURTHER READING

Edica and Roldan. Food Service and Bartending. AR Skills Developemtn and
Management Services. Parañaque, Metro Manila. 2001

Dennis Lillicrop et.al. Food and Beverage Service. 6th ed. Hodder and Stoughton. 2002.
Powers, T. Introduction to the Hospitality Industry. 2nd ed. John Wiley and Sons, Inc.

1988

Code No. PREPARE AND Date Developed Date Revised Page
SETTLING BILLS JUNE 2004 JAN. 3, 2006
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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

Code No. PREPARE AND Date Developed Date Revised Page
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