FBS Lesson Plan 3.2
FBS Lesson Plan 3.2
FBS Lesson Plan 3.2
I. LEARNING OBJECTIVES
At the end of the lesson, students are expected to:
1. determine the guidelines in preparation of a banquet service
2. follow the guidelines in preparation of a banquet service
3. be enthusiast in preparing a banquet food service
In a count of 5
(Students will pass their assignments)
(the teacher will count up to 5)
D. MOTIVATION
Okay!
Do you have any idea of what will be our (Students answer)
discussion for today?
E. PRESENTATION OF OBJECTIVES
Any questions?
None ma’am!
Time starts now!!
Done?
Yes ma’am!
Analysis
How did group 1 come up with the answer?
Group 2? Was it easy for you? Group 3 are you
(Group members will tell their experience when
sure with your answers?
answering)
Okay, let’s see if you are all check.
Abstraction
Dining Room Preparation
Pre-set the necessary flatware on the
table before service for most courses
Speed up service and provide more time
for the server to better meet the guests’
needs in other areas
Pre-set the multiple course settings to
speed up service
Utilize and set the appropriate flatware
according to the menu and course order
Pre-set dessert flatware, coffee cups and
saucers, bread and butter plates and
butter knives
Pre-set each table with a napkin, printed
menu, salt and pepper, shakers, sugar
caddies, other condiments and lamps
Pre-set water, butter and baskets of
bread on the table nearer to where
guests are seated
Menu Preparation for Banquet Service
Team System of Service
Back Position
support front partners
run food items from the back to the
station
respond to the guests’ requests from
the front partner
anticipate the next need of the front
partner
Front Position
serve the guests; on the floor most of
the time
handle actual delivery to each guest
take special requests from guests
which is then passed on to the back
partner
Pre-meal Briefing
It is required before all meal
functions. It is to be conducted by the
floor supervisor in charge of the
event. Station assignments are given
out after the agenda is covered
Pre-event Preparation Guidelines
Make sure that linens are clean and
pressed and without rips, fading or burns
Confirm with the captain or head waiter
exactly what place setting is required for
each event
Fold napkins neatly according to the
design selected by the captain, head
waiter or the event representative
Confirm that all utensils needed for reach
course are included at each place setting
Inspect all dishes and glassware for spots
or blemishes
Make sure all wicker baskets are free of
traying and crumbs
Be at your post in uniform and ready to
work at least 15 minutes before any
event is scheduled to begin
Complete all service setup
Generalization
So, those are the guidelines in preparation of a
banquet service. Do you have any questions?
None ma’am!
If none, I will be the one to ask.
Why is it important for you as a future staff
member in a food establishment to know more
on the guidelines in preparing a banquet service?
Yes, ___ (Student raising a hand)
(Student answers)
(Presents rubric)
Any questions?
Time starts now! None ma’am!
Very good!!
IV. Evaluation
Direction: Determine the following sentences if they belong to; Dining Preparation, Menu
Preparation or Pre-event preparation
_______1. Make sure all wicker baskets are free of traying and crumbs.
_______2. Speed up service and provide more time for the server to better meet the guests’
needs in other areas.
_______3. It is required before all meal functions. It is to be conducted by the floor supervisor in
charge of the event. Station assignments are given out after the agenda is covered.
_______4. Support front partners
_______5. Confirm with the captain or head waiter exactly what place setting is required for
each event.
V. Assignment
What are the table set-up styles used in a banquet service? Write your answers in a ½
crosswise sheet of paper.
Reference: Department of Education, (2017). Food and Beverages Services Manual (p.221).
Pasig City: Sunshine Interlinks Publishing House