A Detailed Lesson Plan in

Technical-Vocational and Livelihood - Home Economics

(Food and Beverage Service)
Time Frame: 60 Minutes

I. Objectives

At the end of the lesson, the students should be able to:

1. Identify the basic types of food and beverage services.

2. Perform the basic types food and beverage services.
3. Value the importance of the basic types of food and beverage services
in serving guest.

II. Learning Contents

A. Topic: Basic Types of Food and Beverage Services

B. References: Food and Beverage Learning Module, Internet (google)
C. Instructional Materials: PowerPoint presentation, laptop, projector

III. Procedure

Teacher’s Activity Student’s Activity

A. DAILY ROUTINE:
1. Opening Prayer

“Good morning class!” “Good morning Ma’am!”

“To start our day, let us pray first."
(The teacher will ask one student to lead the Prayer)
“Amen” “Amen”

2. Greetings

“Good morning class.” “Good morning Ma’am!”

“How are you today? “We feel great Ma’am”

3. Checking of classroom environment

“Kindly pick up pieces or mess under your chair and (Students follow the given
arrange your chair properly. When done you can take instruction.)
you sits.”

4.Checking of attendance
 Teacher’s Activity Student’s Activity

"Before we start our lesson for today, let me check

your attendance first and i want you to say present
when your name is called.

(Calling names...) “Present!..…”

“Very good class no one is absent today.”

B. REVIEW

“Last meeting we discussed about the two basic

types of Menu. Let’s have a short recap.”

“What are the two basic types menu in food service? Student 1: Ala Carte Menu
Student 2: Table d’hote Menu
“Yes correct, the two basic types of food and
beveage menu are the ala carte and table d’hote
menu.”

“Who can differentiate the two types of menu?”

“Yes ______?” “Ala carte menu includes a wide

variety of courses which are priced
separately whereas the table
d'hôte menu include only a set
number of courses for a fixed
“Correct! The Ala carte menu has a separate price in price.”
each courses while Table d’Hote menu is a set of
courses with a fixed price.”

“Any question about the two basic types of menu.” “None Ma’am.”

”Okay None, so let’s move on to our next lesson.”

C. MOTIVATION

● Group Activity:
The students will be grouped into 4 and each group
will be given 2 minutes to perform. (Charade)

“Group yourself according to your row. Row 1 will be

the group 1, row 2 is group 2, row 3 is group 3 and
row 4 will be the group 4.”

“Kindly pick 1 representative in your group.” (Students will execute)

“Now, representative here in front please.”
 Teacher’s Activity Student’s Activity

“I will let representatives pick one paper then act the

word/s written in the paper to be guess by their group
members.”

”Are you familiar with charades” “Yes Ma’am”

“Okay, so each group will have 2 minutes to perform.

Lets have group 1 first.” (Group 1 performing the task)
(Charade continue……)
(Then group 2, group 3 and lastly
the group 4)
“Alright, good job class. Thank you for the
cooperation.”

“so the word/s that you guessed are:

(Table service, Customer order, Waiter and Food)”

“Based on our group activity. Do you have any idea

of what is our lesson for today? Can I see a hand? “Yes ma’am!”

“Yes ________.? “Food services ma’am!”

“Yes that’s correct.”

“Our lesson for today is about the Basic Types of

Food and Beverage Services.”

D. PRESENTATION OF OBLECTIVES
(All students)
“To begin our lesson, let me present to you the “At the end of the lesson, the
objectives of the lesson.” students should be able to:
Identify the different types of food
“Please read together” and beverage services; Perform the
different types food and beverage
services; Value the importance of
the different types of food services
rendered to the
guest.”
“Thank you class.”

“At the end of our lesson, you will be able to identify

the basic types of food and beverage services,
perform the basic types food and beverage services
 Teacher’s Activity Student’s Activity

and value the importance of the basic types of food

services in serving guest.”

E. UNLOCKING DIFFICULT TERMS

“For us to understand and have a smooth discussion

lets unlock some difficult terms.”

“Please read together.” (Students read together)

Chef De Rang - is the waiter in

charge of a specific station in a
restaurant.

Commis de Rang - must follow the

directions of Chef de Rang.

Gueridon- is a trolley or cart,

equipped with

gas burner to bring and cook the

food in the

“Thank you class!” dining area.

F. LESSON PROPER

● Activity

“Let’s have another activity , still with the same group

during our first activity.”

“Listen carefully to the instruction. Each group will be (The students follow the given
given 1 picture, you will only going to describe the instruction)
picture, discuss it with your group and chose a
representative to present your answer to the class. I’ll
give you 5 minutes”
“Any questions?” “None Ma’am”

“Okay, time starts now”

“Time’s up!”

“Let’s have group 1, present your answer” (Group 1 representative discussed

 Teacher’s Activity Student’s Activity

their answer)

(Continue with group 2, 3 and 4…)

“Very good class. Good job! let’s have a round of
applause!”

● Analysis

How did group 1 come up with the answer? How (Each group answer)
about group 2, group 3 and group 4? Is it difficult?

“ Okay, so Let’s learn the basic types of food and

beverage services.”

● Abstraction

Types of Services

1.French Service
A formal type of service that originated from
European nobility and presently enjoyed by a few
who can afford the expensive meals served. The
French service entails the initial preparation of food
in the kitchen, with the final preparation done in the
dining area in front of the guest. The use of gueridon
at the side of the guest’s table usually with some
showmanship.

It is usually perform by Chef de rang together with

the Commis de rang.

2.Russian Service
A formal type of service. Food from appetizer to
dessert is prearranged and served by the waiter from
the platter to the individual plates of guests on the left
side. The waiter picks up the platters of food and
heated plates from the kitchen and carries them to
 Teacher’s Activity Student’s Activity

the dining room on a large tray which he places on a

side stand.

3.American Service
It is characterized by portioning all the food on the
dinner plate in the kitchen. In this service, equal
portioning and uniformity in plate presentation must
be given attention. This service is fast, inexpensive,
and can be readily learned by non-professional
waiters with a minimum of training. Also called as
Plate service.

4.Buffet Service
A type of service in which guests select their meal
from an attractive arrangement of food on long
serving tables. Food is usually stocked in warmers or
chaffing dishes which are properly arranged from
light to heavy meals. Salads and desserts can be
displayed in a separate area to hold its desired
temperature.Also called as Self-service.

●Generalization
 Teacher’s Activity Student’s Activity

“So, those are the types of food and beverage

services. Now Who can differentiate American “American service is also called a
service to Buffet service?” plate service because the foods
are already arranged on one plate
“Yes________?” from the kitchen while Buffet
service is called self-service
because the guests line up from the
buffet table to get their food.

“Very good!” “The difference between French

service and Russian service is that,
“How about French service and Russian service?” French service is an elegant and
“Yes________?”
entertaining service that involves

table-side preparation whereas

Russian service is foods are
prearranged and served by the
waiter from the platter to the
individual plates of guests”
“Very good!”

“So it means you are ready for our next activity?” “Yes Ma’am”

● Application

“Our 3rd activity is the demonstration of the basic

types of Food and Beverage services. Still with the
same group. I will give you 10 minutes to practice
and 10 minutes to perform your final demonstration.”

“Okay, group 1 will perform the French Service,

Group 2 will perform the Russian service, Group 3
will perform the American service and Group 4 for (Students execute)
Buffet service.”

“Before that, let me present to you the rubrics on how

I will rate your performance. “
(Present the rubrics)

“Is that clear.”

“Yes Ma’am
“Time starts now!”
 Teacher’s Activity Student’s Activity

“Good job class, I will now give the scores in each

group.” (The teacher give the rate/score to each
group)

“Thank you class for your participation. A round of

applause for each and every one.”

“Any questions about our lesson today?”

“None Ma’am”
“Very Good!”

“Since everybody seems understood well about our

lesson today. Get 1/4 sheet of paper and answer this
True or False.”

“Are you all done?”

“Yes Ma’am!”
”Okay, pass your paper in front.”
(Student execute)
”Don’t forget to copy your assignment.”

“Done”? “Yes Ma’am”

“Okay class, Please stand up, pick up a piece of

paper and arrange your chair.” (Students execute)

“Let us pray.”
“Amen!”
“Amen!”
“Goodbye Class.” See you next meeting.”
“Goodbye Ma’am, see you next
meeting.”

IV. Evaluation
Direction: True or False. Answer the following services being described.

________1. French service is also known as plate service.

________2. Buffet service is considered as self – service.

________3. Russian service involves table-side preparation.

________4.The French service entails the initial preparation of food in the kitchen, with the
final preparation done in the dining area in front of the guest.
________5.In Russian service the food from appetizer to dessert is prearranged and served
by the waiter from the platter to the individual plates of guests on the left side.

V. ASSIGNMENT
List down the other types of Food and Beverage services and its features. Write it down in
one whole yellow paper.

Prepared by:

JINNEVIE B. FUENTES
Teacher - 1 Applicant
Senior High School
TVL - Home Economics