School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12

DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time August 27-30, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4

A. Content Standards The learners demonstrate understanding of concepts and principles in welcoming guests and taking food and beverage orders.

The learner:
1. demonstrates knowledge and skills in food and beverage service in relation to attending/monitoring kitchen and dining service
B. Performance Standards points. 2. Prepares schedule of menus to be served;
3. Perform strictly the sanitation ang hygiene practices in
dealing with guests, and in responding to their food and beverage service needs.

C. Learning Competencies: LO 4. Liaise between kitchen and dining areas

The learners are expected to: 4.4 Carry out plates and/trays
safely.

4.5 Advise promptly colleagues

AY

D.. Learning regarding readiness of items for

Competencies/ Objectives service.
D

(Write the LC Code for 4.6 Relay information about 4.7 Observe work
LI

each.) 4.1 Place and send special requests, dietary or cultural technology according to
O

orders to kitchen promptly. requirements accurately to kitchen establishment standard

H

where appropriate. policy and procedure.

TLE_HEFBS9-12GO-IIG-H-
4.2 Check 4
Worflow
quality structures
of food within food
in accordance with Tray and plate carrying
ll. CONTENT and beverage
established service location;
standard. Duties and responsiblities of
Communication food service team
Product and Service Knowledge; TLE_HEFBS9-12GO-IIG-H-4
and interpersonal skills
III. LEARNING RESOURCES 4.3 Check tableware for chips,
marks, cleanliness, spills, and
A. References drips Food and Beverage CBLM
1. Teacher’s Guide/Pages
2. Learner’s Materials Pages
3. Textbook Pages TLE_HEFBS9-12GO-IIG-H-4
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources LAPTOP, TV, PPT PRESENTATION
IV. PROCEDURES 4A's Method
Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous * Review of the previous lesson * Review of the previous lesson
lesson
* checking of attendance
A. Group Activity *4 pics One-word Game** checking TRABAHULA: Each group

AY
* checking of attendance of attendance The will portray the different

ID
PICTURE ANALYSIS: Pictures of Teacher will show picture on the duties and

L
HO
different restaurant facilities class and let them guess the responsibilities of the
will be flashed and the mystery word related to the food service personnel
students per group will briefly lesson for the day. according to their own
explain / described it. ideas.

1. Why do we need to know Slideshare presentation about Video presentation:

the different areas of the tray and plate carrying Duties and
restaurant? techniques and appropriaate responsibilities of food
2. What communication techniques. service team.
are the things to be
remembered in sending
B. Analysis orders to the kitchen?
3. Why do
we need to check tablewares?

In food and beverage services,

Why do we need to check the
quality of food to be served ?
C. Abstraction:
 1.How do designs help make Group demonstration of Each group will create a
the restaurant and home carrying tray and plates sample of an
kitchen organized and organizational chart of a
systematic? restaurant and will
2. Who are the staffs
D. Application: involved in placing and explain the output to the
sending orders to the kitchen? class.

Oral questioning Answer each questions: Paper and pen test

1. What Write the 3 duties and
are the different techniques in responsibilities of the
1. Explain the carrying trays and plates? following personnel.
importance of having a
V. EVALUATION: complete and organize 2. What are the tips in A. Waiter
facilities of food and beverage relaying information to kitchen? B. Captain waiter
establishments. C. Bartender
D. Head waiter
E. Food Attendant
2. Enumerate the staffs
Advance
involve study about
in placing the
and sending Review the lesson discussed. Advance study about
techniques
orders to in
thecarrying tray
kitchen? the past and current
and plate. trends in food and
beverage.
VI. ASSIGNMENT:

Prepared by: Checked and noted by:

MICHELLE P. COMAPON JOANN M. BENOYA
Teacher 1 Principal 1
 Session 5

beverage orders.

oring kitchen and dining service

served;
sanitation ang hygiene practices in
reetings

w of the previous lesson

hecking of attendance
JOANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time September 2-6, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4

A. Content Standards The learners demonstrates understanding on promoting food and beverage products.

The learner:
1. Update oneself on the current food menus, and service trends.
B. Performance Standards 2. Identify possible food sources based on acceptable cultural norms and wants.
3.Demonstrate appreciation for new trends in food and beverage seervice.

C. Learning Competencies: LO 1. KNOW THE PRODUCT

The learners are expected The learners are expected to: The learners are expected to: The learners are expected
to: to:

D.. Learning
Competencies/ Objectives
(Write the LC Code for 1.3
each.) 1.3 Know common food Know common food allergens to
1.1 allergens to prevent serious prevent serious health 1.3
Master the names of past health consequences. consequences. Know common food
and current trends of dishes allergens to prevent serious
in the menu. health consequences.
1.4
1.4 Study the special Study the special dietary Types of food and
Past and current trends in dietary requirements and cultural requirements and cultural needs of
ll. CONTENT beverages: a. Special
Food and Beverage needs of Types of Menus
food and beverage food allergens
food and beverage products. Dietary; b. Special cultural
1.2 Know different types of products. 1.4 Study the special
needs.
sauces and dietary requirements and
III. LEARNING RESOURCES accompaniments. TLE_HEFBS9-12PP- cultural needs of food and
A. References TLE_HEFBS9-12PP-IIIa-1 IIIa-1
Food and Beverage CBLM beverage products.

1. Teacher’s Guide/Pages
2. Learner’s Materials Pages
TLE_HEFBS9-12PP-IIIa-1
3. Textbook Pages
4. Additional Materials from TLE_HEFBS9-
12PP-IIIa-1
Learning Resources(LR)porta
B. Other Learning Resources INTERNET, LAPTOP, TV, PPT PRESENTATION
IV. PROCEDURES 4A's Method
Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous * Review of the previous * Review of the previous lesson * Review of the previous lesson
lesson lesson
* checking of attendance
A. Group Activity *4 pics One-word Game* * checking *4 pics One-word Game*
* checking of attendance of attendance The Teacher will show
The*Teacher
checkingwill
of PICTURE ANALYSIS: Pictures of PICTURE ANALYSIS: Pictures of picture on the class and let them guess
show picture on
attendancethe class different restaurant and hotel different restaurant and hotel the mystery word related to the lesson for
and let them guess the menus will be flashed and the menus will be flashed and the the day.
mystery word related to students per group will briefly students per group will briefly
the lesson for the day. explain / described it. explain / described it.

1. What is the history of 1. What type of menu offers What is food allergy? Slideshare presentation
food and beverage? the same food each day? about the dietary
2. What are the requirements for all
What are the different types symptoms of food allergy? religions.
of menu?
B. Analysis 3. Enumerate the
2. What are different types of sauces.
the latest trends in food
and beverage?

C. Abstraction:
 Divide the class into 2 Divide the class into 2 groups. Individual activity: Each What is food cultural
groups. One group will One group will make their student will list down the food influence?
list down the past trends own menu and the other that they are allergic to and
in fbs while the other group will make recipe for explain how they can manage
group will discussed the their own sauce.Both group their food allergy?
latest trends in fbs. Both will present their output to
D. Application: group will explain their the class.
output to the class. Why is food so important
to culture?

Oral questioning Oral questioning Answer each questions: Paper and pen test
1. What True or false: students
are the common food allergies? will be given
1. Why are the five statements and they
basic sauces called mother 2. How can you identify
V. EVALUATION: sauces? food allergens? will identify if its true
or false.
1. Is
the food and beverage
industry is growing? 2. What is hybrid menu?
Advance study about the Encourage the students to Review the lesson discussed. Review the lesson discussed.
types of menus. practice and apply at home
what they have learn.

2. What do 3. Why menu is

VI. ASSIGNMENT: you think the future important in restaurant?
trends in food and
beverage industry?

Prepared by: Checked and noted by:

MICHELLE P. COMAPON JOANN M. BENOYA
Teacher 1 Principal 1
 Session 5

rage seervice.
 reetings

w of the previous lesson

hecking of attendance
word Game*
The Teacher will show
he class and let them guess
word related to the lesson for
the day.
the lesson discussed.

JOANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time September 9-13, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4 Session 5

A. Content Standards The learners demonstrates understanding on promoting food and beverage products.

The learner:
4. Demonstrate skills in responding to cultural food needs with variety and quality.
B. Performance Standards 5. Respond efficiently to customers' query on foods and drinks with courtesy.
6.Demonstrate appreciation for new trends in food and beverage seervice.

C. Learning Competencies: LO 2. Undertake Suggestive Selling / LO 3. Carry out Upselling Strategies

The learners are expected The learners are expected to: The learners are expected to: Unit test
to:

3.1
D.. Learning 2.4 Recommend Suggest slow moving but highly
Competencies/ Objectives 1.1 standard food and beverage profitable items to increase guest
(Write the LC Code for Provide information with pairings. check.
each.) clear explanations and 2.5 Provide several choices or
descriptions about the food options to guest. 2.6
items. 2.2 Offer items on Use descriptive words while 3.2 Offer
specials or promos to assist explaining the dishes to make it second serving of ordered items;
guests with food and more tempting and appetizing.
beverage selections. 2.3 2.7 Carry out suggestive selling
Suggest name of specific discreetly so as not be to be too 3.3 Mention
menu items to guests to pushy or too aggressive. food portion or size for possible
help them make the choice adjustments with the orders.
and know what they want.
Suggestive Selling Basic Communication Skills/ Food 3.4 Recommend new
ll. CONTENT Upselling Techniques
Techniques and Procedure and bevearge Pairing Techniques items to regular customers to
TLE_HEFBS9-12PP-IIIb-2 encourage them to try other items in
the menu.
III. LEARNING RESOURCES
A. References Food and Beverage CBLM
TLE_HEFBS9-12PP-IIIc-3
1. Teacher’s Guide/Pages

TLE_HEFBS9-12PP-IIIb-2
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources INTERNET, LAPTOP, TV, PPT PRESENTATION

IV. PROCEDURES 4A's Method

Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous * Review of the previous * Review of the previous lesson * Review of the previous lesson
lesson lesson
* checking of attendance
A. Group Activity *4 pics One-word Game* * checking Conduct Unit Test
* checking of attendance of attendance
The*Teacher
checkingwill
of
show picture on the class PICTURE ANALYSIS: Pictures of
attendance
and let them guess the different dishes will be flashed Group Selling Activity: Each
mystery word related to and the students per group learner need to sell one specific
the lesson for the day. dish to the class.
will described it.

How many times you What are the descriptive What have you learnde from the
have gone to restaurant words in explaining the activity?
and didn't like the taste dishes? What are the
of the dish that you upselling techniques?
ordered? And you wish
someone would have
B. Analysis suggest to what to
order?
 C. Abstraction:

Divide the class into 3 Individual Activity: Role playing:

groups. Each group will Each students will Divide the class into 2
perform a role play that write an essay on how will you groups. Each group will perform
will show the suggestive handle objections? a role play that will apply the
selling. upselling techniques.
D. Application:

Oral questioning Quiz. TRUE OR FALSE: Application serves as an

Learners need to idenitfy if evaluation.
the given statement is correct
or false.
V. EVALUATION:

1.
Enumerate the selling
process. 2.
What is the importance
Study the lesson
of suggestive selling in Encourage the students to
discussed.
restaurant? practice and apply at home
what they have learn.

VI. ASSIGNMENT:
Prepared by: Checked and noted by:
MICHELLE P. COMAPON JOANN M. BENOYA
Teacher 1 Principal 1
ANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time September 16-20, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4 Session 5

The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and
A. Content Standards diverse styles of service.

The learner: 1.
Demonstrates knowledge and skills on the proper way of giving food and beverage service to guests.
B. Performance Standards 2. Prepare schedules of menus to be served. 3.
Perform strictly the sanitation and hygiene practices in dealing with guests and in responding to their food and beverage service needs.

C. Learning Competencies: LO 1. Serve Food Orders

The learners are expected The learners are expected to: The learners are expected to: Weekly test
to:

D.. Learning
Competencies/ Objectives 1.1 1.4 Serve food orders and
(Write the LC Code for Serve food selections clear with minimal disturbance to
each.) promptly from service areas. other guests and in accordance to
hygienic requirements.
1.2 Check food orders 1.5
for presentation and Serve food orders in accordance
appropriate garnish and with the enterprise serving style 1.6 Mention
accompaniments. standards. the name of the dish or order upon
1.3 Serve food orders serving the guests.
to the guests.
1.7
TLE_HEFBS9- Monitor sequence of service and
Principles in Food and 12SG-IIId-4 meal Sequence
delivery in of table service;
accordance with
ll. CONTENT Different Food service styles Techniques
enterprise in carrying plates and
procedures.
Beverage Service
ashtrays
TLE_HEFBS9-12PP-IIIc-3

III. LEARNING RESOURCES

A. References Food and Beverage CBLM
1. Teacher’s Guide/Pages
TLE_HEFBS-12SG-IIId-4
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources INTERNET, LAPTOP, TV, PPT PRESENTATION

IV. PROCEDURES 4A's Method

Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous * Review of the previous * Review of the previous lesson * Review of the previous lesson
lesson lesson
* checking of attendance
A. Activity Video presentation about * checking Conduct Weekly Test
serving food. Then * checking of attendance of attendance
learners will give theirof
* checking
about the video. PICTURE ANALYSIS: Pictures of
inputsattendance
different food service styles Group activity:
will be flashed and the Learners need to perform the
students per group will / sequence of table service.
explain /described it.

What are the principles Enumerate the different food What have you learned from the
in food and beverage service styles and describe activity?
service? each service. Why is it need to
follow the correct sequence of
table service?
B. Analysis
 slideshare presentation about
the techniques in carrying plate
and ashtrays.
C. Abstraction:

Oral questioning Group demonstration in Group demonstration in proper

1. What are the things proper way of serving and way of carrying plates and
to be checked before the clearing food dishes ccording ashtrays.
food serve to the to the sequence of table
customers? service.
2. What are the
D. Application: procedures in serving
food to the customers?

Quiz. TRUE OR FALSE: Application serves as an Application serves as an

Learners need to idenitfy evaluation. evaluation.
if the given statement is
correct or false.
V. EVALUATION:

Study the lesson Encourage the students to Study the lesson discussed.
discussed. practice and apply at home
what they have learn.

VI. ASSIGNMENT:
Prepared by: Checked and noted by:
MICHELLE P. COMAPON JOANN M. BENOYA
Teacher 1 Principal 1
ANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time September 23-27, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3

The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in
A. Content Standards diverse styles of service.

The learner:
Demonstrates the skills inroper food and beverage selection in handling guests with special needs.
B. Performance Standards 2. Demonstrates skills in responding to cultural food needs with variety and quality.
3.Respond efficiently to customers' query on food and drinks with courtesy.

C. Learning Competencies: LO 2. Assist Diners/ Perform Banquet or catering food service

The learners are expected The learners are expected to: The learners are expected to:
to:

D.. Learning
Competencies/ Objectives 2.1 2.4 Recognize and follow
(Write the LC Code for Attend to anticipated up delays or deficiencies in
each.) additional request or needs service promptly based on
of the guest. enterprise policy.
1.2 Offer
and serve additional food 2.5 Conduct "3-minute check" for
and beverage at the guest's satisfaction. 3.1 Prepare
appropriate time. 2.6 Treat children and check service ware for
2.3 Provide necessary and guest with special needs with completeness ahead of time.
condiments and appropriate extra attention and care.
tableware based on the food
order. 3.2 Set-up tables and chairs in

ll. CONTENT Handling Guests with Handling Guests with Special accordance with the event
Banquet
requirements. Service
TLE_HEFBS9-12PP-
Special Needs Needs
TLE_HEFBS9-12SG-IIId-5 IIIe-6

III. LEARNING RESOURCES

A. References Food and Beverage CBLM
1. Teacher’s Guide/Pages
2. Learner’s Materials Pages
3. Textbook Pages TLE_HEFBS-12SG-IIId-5
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources INTERNET, LAPTOP, TV, PPT PRESENTATION

IV. PROCEDURES 4A's Method

Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous * Review of the previous * Review of the previous lesson
lesson lesson

* checking
* checking of attendance of attendance
* checking of
attendance
A. Activity Video presentation about *4 pics One-word Game*
the ways in asssiting The
diners . Then learners Teacher will show picture on the
will give their inputs class and let them guess the
about the video. Video presentation in assisting mystery word related to the
children with special needs. lesson for the day.

How to handle and assist How to assist children with What is banquet service?
customers with special special needs? Enumerate the types of
needs? banquet servcie?

B. Analysis

Slideshare and video slideshare presentation about

presentation about the the techniques in carrying plate
ways to attend request and ashtrays.
or needs of guests.
C. Abstraction:

Group activity: Group demonstration in Oral questioning:

Each group will proper way of serving children 1. What are the
perform role playing with special needs. different banquet equipments?
showing the ways in 2. Enumerate the
handling guest with sequence of banquet service.
special needs.
D. Application:

Oral questioning Quiz. TRUE OR FALSE: Application serves as an

1. How to serve food Learners need to idenitfy if evaluation.
with non native or the given statement is correct
foreign language or false.
speaking guest?
2. What are the
things to be remembered
in serving disable guest?
V. EVALUATION: 3. What are the
types of condiments to
be checked in serving
food?
 Study the lesson Encourage the students to Study the lesson discussed.
discussed. practice and apply at home
what they have learn.

VI. ASSIGNMENT:

Prepared by: Checked an

MICHELLE P. COMAPON
Teacher 1
nd Beverage Services
d

n3 Session 4 Session 5
d beverage services to guests in various types of dining venues and
e.

1.
eeds.
ty.
s with courtesy.

r catering food service

pected to: Weekly test

3.1 Prepare
are for
d of time.

d chairs in
event
ervice
HEFBS9-12PP-

ENTATION

d
ngs * prayers & greetings

revious lesson * Review of the previous lesson

* checking of attendance
* checking
ance
Game* Conduct Weekly Test
The
picture on the
m guess the
elated to the
he day.

ervice?
e the types of
ervcie?

tation about
carrying plate

hat are the

equipments?
Enumerate the
uet service.

rves as an
tion.
n discussed.

Checked and noted by:

JOANN M. BENOYA
Principal 1