FBS Budgetwork

Template 1: BUDGETING THE LEARNING COMPETENCIES
Lesson Prepare the Dining Room/Restaurant Area for Service
Content standard The learner demonstrates understanding of concepts, and principles in preparing the
dining room/restaurant area for service.
Performance standard The learner:
1. Independently prepares the dining room/restaurant area for service
2. Demonstrate knowledge and skills of food and beverage service in relation to taking
table reservations
Learning outcome L.o1 Take table reservations (8 hours)
Code TLE_HEFBS912AS-Ia-b-1
Learning competencies Number of hours
1.1 Answer inquiries promptly, clearly and accurately 2
1.2 Ask pertinent questions to complete the details of the reservations 2
1.3 Record reservation data on forms accurately based on establishment’s standards 2
1.4 Repeat and confirm details of the reservations with the customer 1
1.5 Provide additional information about the food service establishments 1
TEMPLATE 2: SUB-TASKING OF LEARNING COMPETENCIES

Lesson PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Content standard The learner demonstrates understanding of concepts, and principles in preparing the
table reservations
Learning outcome L.o.1 Take table reservations
Learning Competency/No. Of Hours 1.1 Answer inquiries promptly, clearly and accurately (2 hrs. )
Learning objectives No. Of Activity Type of assessment Contextualization

hrs.
1.1.1. Discuss the details of table

1
reservation
Use of reservation
1.1.2. Familiarize the different
sheets prepared
reservation forms Simulation Practical Demonstration
and made by the
1 students
1.1.3. Record details promptly, clearly
& accurately
TEMPLATE 3: CALENDAR OF LEARNING ACTIVITIES

Content Standard The learner demonstrates an understanding of concepts, and principles in preparing the dining
room/restaurant area for service.
Performance Standard The learner:
2. Demonstrate knowledge and skills of food and beverage service in relation to taking table reservations
Learning Outcome L.O.1 Take table reservations
Learning Competency/No. of Hours 1.1. Answer inquiries promptly, clearly and accurately. (2 hours)
Month Week Date Learning Objectives

June 1 5-6 1.1.1. Discuss the details of reservation
1.1.2. Make reservation forms

1.1.3. Simulate receiving inquiries from guests (walk-in/telephone)
Learning Outcome L.O.1 Take table reservations
Learning Competency/No. of Hours 1.2 Ask pertinent questions to complete the details of the reservations
(2 hours)
June 1 7-8 1.2.1. Dramatize asking questions to complete the details of the reservation
over the phone or from walk-in guests.
Learning Competency/No. of Hours 1.3 Record reservation data on forms accurately based on establishment’s standards (1hour)

June 2 13 1.3.1. Discuss the steps/details in-recording data on forms, repeating and
confirming details of reservation and the additional information necessary
in taking table reservations.
Content standard The learner demonstrates understanding of concepts, and principles in preparing the dining
table reservations
Learning outcome Lo 2. Prepare service stations and equipment
Code TLE_HEFBS912AS-Ic-d-2
Learning competencies Number

of hours
2.1 Stock supplies necessary for service 1
2.2 Clean, wipe and put tableware and dining room equipment in their proper places 1.5
2.3 Check the cleanliness and condition of all tables, tableware and dining room equipment 1
2.4 Fill water pitchers and ice buckets .5


Content Standard The learner demonstrates understanding of concepts, and principles in preparing the dining

2. Demonstrate knowledge and skills of food and beverage service in relation to taking table
reservations
Learning Outcome L.O.2 Prepare Service Stations and equipment
Learning Competency/No. Of. Hours 2.2 Clean, wipe and put tableware and dining room equipment in their proper places
(1.5hr.)
Learning Objectives No. Of hours Activity Type of Assessment Contextualization
2.2.1 Discuss and identify the 1 hr. Lecture-Discussion Written test Use of
different tableware and dining room Intermediate
equipment. paper
2.2.2 Demonstrate the proper way of 30 min. Audio-visual presentation Practical Test with oral Use of available
cleaning and wiping tableware and questioning supplies and
dining equipment. Equipment in the
working area.
Learning Competency/No. Of. Hours 2.2 Clean, wipe and put tableware and dining room equipment in their proper places
(1.5hr.)
Learning Objectives No. Of hours Activity Type of Assessment Contextualization
2.2.1 Discuss and identify the 1 hr. Lecture-Discussion Written test Use of
different tableware and dining room Intermediate
equipment. paper
2.2.2 Demonstrate the proper way of 30 min. Audio-visual presentation Practical Test with oral Use of available
cleaning and wiping tableware and questioning supplies and
dining equipment. Equipment in the
working area.
Learning Competency/No. Of. 2.3 Check the cleanliness and condition of all tables, tableware and dining room equipment. (1hr.)
Hours
Learning objectives No. Of hours Activity Type of assessment Contextualization
2.3.1 Identify and discuss the things 40 min. Lecture-Discussion Oral questioning H.E Room visitation
to consider in checking the condition
of tables, tableware and dining room
equipment.
2.3.2 Make a checklist of the 20 min. Group discussion Group Reporting

supplies and equipment in your
service station for checking.
Learning Competency/No. of. 2.4 Fill water pitchers and ice buckets. (30 min.)
Hours
Learning Objectives No. of hours Activity Type of Assessment Contextualization
2.4.1. Identify a pitcher and ice 15 min. Show and tell (Group Oral questioning Using of picture cards or
bucket activity) actual materials/supplies
2.4.2 Demonstrate the standard way 15 min. Demonstration Practical test

of preparing and filling of pitcher
and ice bucket.
Learning Competency/No. of. Hours 2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and tops of the bottles. (1hr.)
2.5.1 Enumerate the condiments and 30 min. Lecture-Discussion or show Oral questioning Using of picture cards
sauce bottles in the service station. and tell. or actual
materials/supplies
2.5.2 Demonstrate the proper way of 30 min. demonstration Practical test Using of actual
refilling, cleaning and wiping the materials/supplies
condiments and sauce bottles.
Learning Competency/No. of. Hours 2.6 Promote special tent cards and similar special displays. (1hr.)
2.6.1 Give examples of Tent Cards 30 min. Group discussion w/ Oral questioning Using of picture
show and tell. cards or actual
materials/supplies
2.6.2 Know the purpose of Tent Cards in food 30 min. Lecture-discussion Written Test Intermediate paper
establishments.
Learning Competency/No. Of. Hours 2.7 Check equipment and prepare for service. (1hr.)
Learning objectives No. Of Activity Type of assessment Contextualization
hours
2.7.1 Make a checklist of equipment found in 30 min. Group Activity Performance test Using of bond
the service station. ( viz-a-viz) paper
2.7.2 Use the checklist in checking the 30 min. Group Activity Performance test Using SOTA
equipment in the service station. building as service
station
Learning Competency/No. of. Hours 2.8 Apply food hygiene and occupational health and safety measures.(1 hr.)
2.8.1. Apply food hyfiene and occupational 1 hr. Audio-visual written test Use of projector
heakth and safety measures. presentation
reservations
Learning outcome 2.1.1 enumerate and discuss the supplies and equipment needed in the service station
2.1 Stock supplies necessary for service (1hr.)
Learning Competency/No. Of Hours
June 3 19 2.1.1 Enumerate and discuss the supplies and equipment

needed in the Service Station
2.1.2 Demonstrate the proper way of preparing the service

station

1. independently prepares the dining room/restaurant area for service
2. demonstrate knowledge and skills of food and beverage service in relation to taking table
reservations
2.2 Clean, wipe and put tableware and dining room equipment in their proper places
(1.5hr.)
Learning Competency/No. of Hours
June 3 20-21 2.2.1 Discuss and identify the different tableware and dining
room equipment.
2.2.2 Demonstrate the proper way of cleaning and wiping
tableware and dining equipment.
reservations
2.3 Check the cleanliness and condition of all tables, tableware and dining room equipment. (1hr.)
June 3 21-22 2.3.1 Identify and discuss the things to consider in checking the
condition of tables, tableware and dining room equipment.
2.3.2 Make a checklist of the supplies and equipment in your service

station for checking.
reservations
2.4 Fill water pitchers and ice buckets. (30 min.)
June 3 22 2.4.1. Identify a pitcher and ice bucket.
2.4.2 Demonstrate the standard way of preparing and filling of

pitcher and ice bucket.
reservations
2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and tops of the bottles.
(1hr.)
June 4 26 2.5.1 Enumerate the condiments and sauce bottles in the service
station.
2.5.2 Demonstrate the proper way of refilling, cleaning and wiping

the condiments and sauce bottles.
reservations
2.6 Promote special tent cards and similar special displays. (1hr.)

June 4 27 2.6.1 Give examples of Tent Cards
2.5.2 Know the purpose of Tent Cards in food establishments.

1. Independently Prepares The Dining Room/Restaurant Area For Service
2. Demonstrate Knowledge And Skills Of Food And Beverage Service In Relation To Taking Table
Reservations
2.7 Check equipment and prepare for service. (1hr.)
June 4 28 2.7.1 Make a checklist of equipment found in the service station.

2.7.2 Use the checklist in checking the equipment in the service
station.
Content Standard The learner demonstrates an understanding of concepts, and principles in preparing the dining
reservations
Learning Competency/No. of Hours 2.2 Clean, wipe and put tableware and dining room equipment in their proper places (1.5hr.)

June 1 2.2.1 Discuss and identify the different tableware and dining room equipment.
2.2.2 Demonstrate the proper way of cleaning and wiping tableware and
dining equipment.
1.1.3. Simulate receiving inquiries from guests (walk-in/telephone)
reservations
2.8 Apply food hygiene and occupational health and safety measures. (1 hr.)
June 4 29 2.8.1. Apply food hygiene and occupational health and safety
measures.

Content Standard The learner demonstrates an understanding of concepts, and principles in
preparing the dining room/restaurant area for service.

2. demonstrate knowledge and skills of food and beverage service in relation
to taking table reservations
Learning Outcome LO 3. Set-Up tables in the dining area
Learning Competency/No. of Hours 3.1 Set table according to the standards of the food service establishment (2
hours)
Learning Objectives No. of Activity Type of Assessment Contextualization

Hours
3.1.1. Follow standard procedures in setting table 2 Setting tables by pair Performance Test Use of available
according to the standards of the food establishment. (Performance tableware in the
checklist) workshop area.
Learning Competency/No. of Hours 3.2 Set covers correctly according to the predetermined menu (1.5 hours)
3.2.1. Follow standard procedures in setting covers 1.5 Setting covers by Performance Test Use of available
correctly according to standards. pair (Performance tableware in the
checklist) workshop area.
Learning Outcome L.O. 3 Set-up tables in the dining area
Learning Competency/No. of Hours 3.3 Wipe and polish tableware and glassware before they are set up on the table (1
hour)

Hours
3.3.1. Discuss the proper procedure in wiping and polishing 30 min. Group sharing Written Test Use of available
tableware and glassware. (Formative) utensils.
3.3.2. Watch videos on proper wiping and polishing tableware 30 min. Watch video Use
and glassware. downloadable
videos from
TESDA.
Learning Competency/No. of Hours 3.4 Fold properly and laid cloth napkins on the table appropriately according to
napkins folding style
3.4.1. Identify at least 10 table napkin folds 30 min. Individual learning Oral Questioning Use of available
using the Handouts table napkins
given (cloth).
3.4.1. Perform ten table napkin folds 1 hour Actual Demonstration Performance Test
Learning Competency/No. of Hours 3.5 Skirt properly buffet or display tables taking into account symmetry,
balance and harmony in size and design (2 hours)
Hours
3.5.1. Understand the principles of skirting table. 30min. Watch Video/Study Written Test Use videos
learning modules (Formative) downloaded from
TESDA
Performance Test
3.5.2. Create own skirting design 1.5 hrs. Skirting Tables by pair Use available
materials for
skirting.
Content Standard The learner demonstrates an understanding of concepts, and principles in preparing the
reservations
Learning Competency/No. of Hours 3.1 Set table according to the standards of the food service establishment (2 hours)

July 5 3-4 3.1.1. Follow standard procedures in setting
table according to the standards of the food
establishment.
Learning Competency/No. of Hours 3.2 Set covers correctly according to the predetermined menu (1.5 hours)
July 5 5-6 3.2.1. Follow standard procedures in setting

covers correctly according to standards.

2. demonstrate knowledge and skills of food and beverage service in relation to taking
table reservations
Learning Competency/No. of Hours 3.3 Wipe and polish tableware and glassware before they are set up on the table (1 hour)
July 6 10 3.3.1. Discuss the proper procedure in

wiping and polishing tableware and
glassware.
3.3.2. Watch videos on proper wiping and
polishing tableware and glassware.
Learning Competency/No. of Hours 3.4 Fold properly and laid cloth napkins on the table appropriately according to napkins
folding style
July 6 11-12 3.4.1. Identify at least 10 table napkin folds
3.4.1. Perform ten table napkin folds

table reservations
Learning Competency/No. of Hours 3.5 Skirt properly buffet or display tables taking into account symmetry, balance and
harmony in size and design (2 hours)
July 6 12-13 3.5.1. Understand the principles of skirting

table.
3.5.2. Create own skirting design
Content Standard The learner demonstrates understanding of concepts, and principles in preparing the
table reservations
Learning Outcome LO 4. Set the mood/ambiance of the dining area
Code TLE_HEFBS912AS-Ig-h-4
Learning Competencies Number

of
Hours
4.1 Adjust light according to time of the day 30 min.
4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of the guest 2
4.3 Play appropriate music when applicable 1
4.4 Clean and dry floors/carpets 1.5
4.5 Adjust air conditions or cooling units for the comfort of the guest 30 min.
4.6 Set up decorations according to theme or concept of the dining room 2.5


reservations
Learning outcome L.o 4. Set the mood/ambiance of the dining area.
Learning Competency/No. Of. Hours 4.1 Adjust light according to time of the day.(30 min.)
Learning objectives No. Of hours Activity Type of assessment Contextualization
4.1.1 Adjust light according to time of the 30 min. Demonstration Oral questioning
day.
Learning Outcome L.O 4. Set the mood/ambiance of the dining area.

Learning Competency/No. of. Hours 4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of
the guest.(2 hrs.)
4.2.1 Identify the different table layouts. 30 min. Group discussion with show Written test Using of picture
and tell. (Identification) cards,
intermediate
paper
4.2.2 Follow the correct procedure in table 30 min. Demonstration Oral questioning Use of tables
coding.
4.2.3 Arrange tables, chairs and other dining 1 hr. Simulation Practical test Use of tables,
room furniture. chairs and dining
room furniture
Learning Competency/No. of. Hours 4.3 Play appropriate music when applicable. (1hr.)
4.2.1 Select and download instrumental 30 min. Group activity Using of gadgets
music Practical test
4.2.2 Play the downloaded music. 30 min. Group presentation
Learning Competency/No. of. Hours 4.4 Clean and dry floors/carpets. (1.5 hrs.)
4.4.1 Review principles on occupational 30 min. Group discussion with show Written test Hand-outs
health and safety. and tell. (Identification)
4.4.2 Identify different cleaning agents 30 min. show and tell Oral questioning Picture cards
4.4.3 know the steps in cleaning and drying 30 min. Demonstration Practical test
floors/carpets
Learning Competency/No. of. Hours 4.5 Adjust air condition or cooling units for the comfort. (30 min.)
4.5.1 Adjust air condition or cooling units 30 min. Demonstration Practical test
Learning Competency/No. of. Hours 4.6 Set up decorations according to theme or concept of the dining room.(2.5 hrs.)
4.6.1 Enumerate the different events 30 min. Group discussion Oral test
4.6.2 Set up decoration according to theme 2 hrs. simulation Practical test
or concept of dining room.
Content Standard The learner demonstrates understanding of concepts, and principles in preparing the
table reservations
Learning Outcome L.O 4. Set the mood/ambiance of the dining area.
4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and
convenience of the guest.(2 hrs.)
July 7 17-18 4.2.1 Identify the different table layouts.

4.2.2 Follow the correct procedure in table coding.
4.2.3 Arrange tables, chairs and other dining room
furniture.
4.3 Play appropriate music when applicable. (1hr.)

July 7 19 4.2.1 Select and download instrumental music

4.2.2 Play the downloaded music.
4.4 Clean and dry floors/carpets. (1.5 hrs.)
July 7 and 8 20 and 24 4.4.1 Review principles on occupational health and safety.
4.4.2 Identify different cleaning agents
4.4.3 know the steps in cleaning and drying floors/carpets
4.5 Adjust air condition or cooling units for the comfort. (30 min.)

July 8 24 4.5.1 Adjust air condition or cooling units
4.6 Set up decorations according to theme or concept of the dining room.(2.5 hrs.)

July 7 and 8 25-28 4.6.1 Enumerate the different events
4.6.2 Set up decoration according to theme or concept of

dining room.
Lesson Performance and Procedure

Content Standard The learner demonstrate understanding of concepts and principles in welcoming guests and
taking food and beverage orders
Performance Standard 1. demonstrates the proper way of receiving customers.
2. manifest prompt awareness to customers’ needs in terms of advanced service reservations,
and respond positively to the workable terms and conditions as requested
Learning Outcome LO1 Welcome and Greet Guests
Code TLE_HEFBS912GO-IIa-b-1
Learning Competencies Numbers of Hours
1.1 Acknowledge guests as soon as they arrive 2 hrs
1.2 Greet guests with an appropriate welcome 4 hrs
1.3 Check details of reservations based on established standard policy 2 hrs
Total Number of Hours 8 Hours
Lesson WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

(GO)
Learning outcome LO1 Welcome and Greet Guests
Learning Competences/No. of Hours 1.1 Acknowledge guests as soon as they arrive (2 hours)
Hours
1.1.1 Identify the types of Guest 20 mins Guess the Picture Formative
1.1.2 Steps in receiving the guest 1hr & Simulation/Video Formative
40 mins Presentation ( Performance Task)
Learning Competences/No. of Hours 1.2 Greet guests with an appropriate welcome (4hours)
1.2.1Procedure in greeting the guest 1hr Simulation Formative
(Written Exam)
1.2.2 Perform the procedure in greeting 2hrs Simulation/Video Formative
the guest Presentation ( Performance Task)
Learning Competences/No. of Hours 1.3 Check details of reservations based on established standard policy (2 hours)
1.3.1 Identify details to be check in 20mins Simulation/Video Formative
reservation Presentation (Written Exam)
1.3.2 Know how to check reservation 1hr & Formative
according the standard policy 40 mins ( Performance Task)

(GO)
Learning outcome LO1 Welcome and Greet Guests
Learning Competences/No. of Hours 1.1 Acknowledge guests as soon as they arrive (2 hours)
MONTH WEEK DAY Learning Objective
July 9 28 1.1.1 Identify the types of Guest
July 9 29 1.1.2 Steps in receiving the guest
Learning Competences/No. of Hours 1.2 Greet guests with an appropriate welcome (4hours)
July, August 9&10 30 & 1 1.2.1Procedure in greeting the guest
Augsust 10 2&3 1.2.2 Perform the procedure in greeting the guest
Learning Competences/No. of Hours 1.3 Check details of reservations based on established standard policy (2 hours)
August 11 4 1.3.1 Identify details to be check in reservation
August 11 5 1.3.2 Know how to check reservation according the standard policy

Performance Standard 1. demonstrate knowledge and skills in food and beverage service in relation to seating the
guests
2. Communicate needs of customers to the service area with accuracy.
Learning Outcome LO 2. Seat the Guests
Code TLE_HEFBS912GO-IIc-d-2
2.1 Escort and seat 1 guests according to table allocations 1 hour
2.2 Check details of reservations based on established standard policy 1 hour
2.3 Seat guests evenly among stations to control the traffic flow of guests in the dining room. 1 hour
2.4 Open cloth napkins for the guests when applicable 2 hours
2.5 Serve water when applicable according to the standards of the food service facility 3 hours
Total Number of Hours 8 hours

Lesson WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS (GO)
2. manifest prompt awareness to customers’ needs in terms of advanced service reservations, and
respond positively to the workable terms and conditions as requested
Learning outcome LO 2. Seat the Guests
Learning Competences/No. of Hours 2.1 Escort and seat 1 guests according to table allocations ( 1 hour)
Hours
2.1 Escort and seat 1 guests according to 1 hr Collaborative/ Video Formative
table allocations presentation (Written Exam)
Learning Competences/No. of Hours 2.2 Check details of reservations based on established standard policy ( 1 hour)
2.2 Check details of reservations based 1 hr Collaborative/ Video Formative
on established standard policy presentation (Written Exam)
Learning Competences/No. of Hours 2.3 Seat guests evenly among stations to control the traffic flow of guests in the dining room
( 1 hour)
2.3 Seat guests evenly among stations to 1 hr Collaborative/ Video Formative
control the traffic flow of guests in the presentation (Written Exam)
dining room
Learning Competences/No. of Hours 2.4 Open cloth napkins for the guests when applicable (2 hours)
2.4.1 Follow the step in unfolding the 1 hr Simulation/Video Presentation Formative
table napkin ( Performance Task)
2.4.2 Perform the correct procedure in 1 hr Simulation/Video Presentation Formative
unfolding table napkin ( Performance Task)
Learning Competences/No. of Hours 2.5 Serve water when applicable according to the standards of the food service facility ( 3hours)
2.5.1 The do and don’t in serving water 1 hr Simulation/Video Presentation Formative
(Written Exam)
2.5.2 Perform the serving water 2hrs Simulation/Video Presentation Formative
( Performance Task)

(GO)
Performance Standard 1. Demonstrates the proper way of receiving customers.
2. Manifest prompt awareness to customers’ needs in terms of advanced service
reservations, and respond positively to the workable terms and conditions as requested
Learning outcome LO 2. Seat the Guests
Learning Competences/No. of Hours 2.1 Escort and seat 1 guests according to table allocations ( 1 hour)
August 11 6 2.1 Escort and seat 1 guests according to table allocations
Learning Competences/No. of Hours 2.2 Check details of reservations based on established standard policy ( 1 hour)
August 11 7 2.2 Check details of reservations based on established standard policy ( 1
hour)
Learning Competences/No. of Hours 2.3 Seat guests evenly among stations to control the traffic flow of guests in the dining room
( 1 hour)
August 11 8 2.3 Seat guests evenly among stations to control the traffic flow of guests
in the dining room .
Learning Competences/No. of Hours 2.4 Open cloth napkins for the guests when applicable (2 hours)
August 12 11 2.4.1 Follow the step in unfolding the table napkin
August 12 12 2.4.2 Perform the correct procedure in unfolding table napkin
Learning Competences/No. of Hours 2.5 Serve water when applicable according to the standards of the food service facility
( 3hours)
August 12 13 2.5.1 The do and don’t in serving water
August 12 14 2.5.2 Perform the serving water
TEMPLATE 1: BUDGETING THE LEARNING COMPETENCIES

Performance Standard 1. Demonstrates knowledge and skills in food and beverage service related to taking food and
beverage orders
2. Practice skills in responding to customers’ needs in terms of taking down correct menus, and
special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that are within the bounds
of the service guidelines of the establishment.
Learning Outcome LO 3. Take Food and Beverage Orders
Code TLE_HEFBS912GO-IIe-f-3
3.1 Present menu to customers, take orders completely, and take note of the special 4 hours
requests.
3.2 Repeat back orders to the guests to confirm items 2 hour
3.3 Provide and adjust tableware and cutlery appropriate for the menu choices in 2 hours
accordance with established procedures
Lesson WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS (GO)
Content Standard The learner demonstrate understanding of concepts and principles in welcoming guests and taking
food and beverage orders
Performance Standard 1. Demonstrates knowledge and skills in food and beverage service related to taking food and
beverage orders
2. Practice skills in responding to customers’ needs in terms of taking down correct menus, and
special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that are within the bounds of
the service guidelines of the establishment.
Learning outcome Lo 3. Take food and beverage orders
Learning Competences/No. of Hours 3.1 Present menu to customers, take orders completely, and take note of the special requests.
( 4hours)
Hours
3.1.1 Follow procedure in presenting 1 hr Simulation/Video Presentation Formative
menu and how to take orders with special (Written Exam)
request of the guest
3.1.2 take order with special order of the 3 hrs Simulation/Video Presentation
guest
Learning Competences/No. of Hours 3.2 Repeat back orders to the guests to confirm items (2 hours)
3.2.1 Repeating orders to guest to 2 hrs Simulation/Video Presentation Formative
confirm orders. ( Performance Task)
Learning Competences/No. of Hours 3.3 Respond effectively and efficiently to customers’ special requests’ that are within the bounds
of the service guidelines of the establishment. ( 2 hours)
3.3.1The the standard procedure in 1 hr Formative
correcting the set-up accordance to guest Simulation/Video Presentation (Written Exam)
order
3.3.2 Perform the adjusted dinnerware in 1hr Formative
accordance to the guest order ( Performance Task)
(GO)
Performance Standard 1. Demonstrates knowledge and skills in food and beverage service related to taking food
and beverage orders
2. Practice skills in responding to customers’ needs in terms of taking down correct menus,
and special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that are within the
bounds of the service guidelines of the establishment.
Learning outcome Lo 3. Take food and beverage orders
Learning Competences/No. of Hours 3.1 Present menu to customers, take orders completely, and take note of the special
requests. ( 4hours)
August 12,13 15&16 3.1.1 Follow procedure in presenting menu and how to take orders with
special request of the guest
August 13 17& 18 3.1.2 take order with special order of the guest
Learning Competences/No. of Hours

3.2 Repeat back orders to the guests to confirm items (2 hours)
August 13 19 & 20 3.2.1 Repeating orders to guest to confirm orders.
3.3 Respond effectively and efficiently to customers’ special requests’ that are within
the bounds of the service guidelines of the establishment. ( 2 hours)
August 13 22 3.3.1The the standard procedure in correcting the set-up accordance to
guest order
TEMPLATE 3: CALENDAR OF14LEARNING ACTIVITIES
August 23 3.3.2 Perform the adjusted dinnerware in accordance to the guest order

Performance Standard 1. Demonstrates knowledge and skills in food and beverage service in relation to attending /
monitoring kitchen and dining service points .
2. Prepares schedule 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.
Learning Outcome Lo 4. Liaise between kitchen and dining areas ( 8hours)
Code TLE_HEFBS912GO-IIg-h-4
4.1 Place and send orders to the kitchen promptly. 30 mins
4.2 Check quality of food in accordance with established standard. 30 mins
4.3 Check tableware for chips, marks, cleanliness, spills, and drips. 1 hour
4.4 Carry out plates and/or trays safely. 3 hours
4.5 Advise promptly colleagues regarding readiness of items for service. 1 hour
4.6 Relay information about special requests, dietary or cultural requirements accurately to kitchen 1 hour
where appropriate.
4.7 Observe work technology according to establishment standard policy and procedure. 1 hour

(GO)
Content Standard
TEMPLATE The learner
2: SUB-TASKING OF LEARNING demonstrate understanding of concepts and principles in welcoming guests and
COMPETENCIES
Performance Standard 1. demonstrates knowledge and skills in food and beverage service in relation to
attending / monitoring kitchen and dining service points .
2. Prepares schedule of menus to be served.
responding to their food and beverage service needs.
Learning outcome LO 4. Liaise between kitchen and dining areas ( 8hours)
Learning Competences/No. of Hours 4.1 Place and send orders to the kitchen promptly. ( 30mins.)
4.2 Check quality of food in accordance with established standard.( 30mins.)
Hours
4.1 Place and send orders to the 30 mins Simulation/Video
kitchen promptly. Presentation Formative
4.2 Check quality of food in 30 mins Simulation/Video (Written Exam)
accordance with established standard. Presentation
Learning Competences/No. of Hours 4.3 Check tableware for chips, marks, cleanliness, spills, and drips. ( 1hour)
4.3 Check tableware for chips, 1 hr Simulation/Video Formative
marks, cleanliness, spills, and drips. Presentation ( Performance Task)
( 1hour)
Learning Competences/No. of Hours 4.4 Carry out plates and/or trays safely( 3 hours).
4.4.1Procedure on how to carry-out 1 hr Formative
plate and tray safely. Simulation/Video (Written Exam)
4.4.2Perform the procedure in carrying 2hrs Presentation Formative
plate and tray safely. ( Performance Task)
Learning Competences/No. of Hours 4.5 Advise promptly colleagues regarding readiness of items for service. ( 1hour)
4.5Advise promptly colleagues 1hr Discussion/Collaborative Formative
regarding readiness of items for (Written Exam)
service.
4.5 Advise promptly colleagues ( 1hour) Collaborative/Video Formative
regarding readiness of items for presentation (Written Exam)
service.
Learning Competences/No. of Hours 4.6 Relay information about special requests, dietary or cultural requirements accurately to kitchen
where appropriate. (1 hr)
4.6 Relay information about special ( 1hour) Collaborative/Video Formative
requests, dietary or cultural requirements presentation (Written Exam)
accurately to kitchen where appropriate.
Learning Competences/No. of Hours 4.7 Observe work technology according to establishment standard policy and procedure.
4.7 Observe work technology Collaborative/Video Formative
according to establishment standard presentation (Written Exam)
policy and procedure.

(GO)
Performance Standard 1. Demonstrates knowledge and skills in food and beverage service related to taking food
and beverage orders
2. Practice skills in responding to customers’ needs in terms of taking down correct menus,
and special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that are within the
bounds of the service guidelines of the establishment.
Learning outcome Lo 4. Liaise Between Kitchen And Dining Areas ( 8hours)
Learning Competences/No. of Hours 4.1 Place And Send Orders To The Kitchen Promptly. ( 30mins.)
4.2 Check Quality Of Food In Accordance With Established Standard.( 30mins.)
August 14 24

Learning Competences/No. of Hours 4.3 Check tableware for chips, marks, cleanliness, spills, and drips. ( 1hour)
August 14 25
Learning Competences/No. of Hours 4.4 Carry out plates and/or trays safely( 3 hours).
August 15 29 4.4.1Procedure on how to carry-out plate and tray safely.
August 15 30 4.4.2Perform the procedure in carrying plate and tray safely.
September 15 4 4.6 Relay information about special requests, dietary or cultural requirements accurately to
kitchen where appropriate. (1 hr)
September 15 4 4.7 Observe work technology according to establishment standard policy and
procedure.
Lesson Promote Food and Beverage Products
Content Standard The learner demonstrates understanding on promoting food and beverage products.
Performance Standard The Learner Demonstrates Knowledge And Skills On How To Promote Food And Beverage Products:
1. Update Oneself On The Current Food Menus, And Service Trends
2. Identify Possible Food Sources Based On Acceptable Cultural Norms And Wants
3. Demonstrate Appreciation For New Trends In Food And Beverage Service
4. Demonstrates Skill In Responding To Cultural Food Needs With Variety And Quality
5. Respond Efficiently To Customers’ Query On Foods And Drinks With Courtesy
6. Demonstrates Appreciation For New Trends In Food And Beverage Service.

Learning Outcome Lo 1. Know the product
Code TLE_HEFBS912PP-IIIa-1
1.1 Master the names of past and current trends of dishes in the menu 1 hour
1.2 Know different types of sauces and accompaniments 1 hour
1.3 Know common food allergens to prevent serious health consequences 1 hour
1.4 Study the special dietary requirements and cultural needs of food and beverage 1 hour
products
Performance Standard The Learner Demonstrates Knowledge And Skills On How To Promote Food And Beverage
Products:

Learning outcome Lo 1. Know the product
Learning Competences/No. of Hours 1.1 Master the names of past and current trends of dishes in the menu
Hours
1.1 Master the names of past and 1 Video presentation/ Formative
current trends of dishes in the menu presenting pictures (Written Test)
Learning Competences/No. of Hours 1.2 Know different types of sauces and accompaniments
1.2 Know different types of sauces 1 Video presentation/ Formative
and accompaniments presenting pictures ( Written Test)
Learning Competences/No. of Hours 1.3 Know common food allergens to prevent serious health consequences
1.3 Know common food allergens to 1 Stimulation/ Video Formative

prevent serious health consequences Presentation ( Written Test)
Learning Competences/No. of Hours 1.3 Know common food allergens to prevent serious health consequences
1.4 Study the special dietary 1 Stimulation/ Video Formative

requirements and cultural needs of
TEMPLATE 2: SUB-TASKING OF LEARNING Presentation
COMPETENCIES ( Performance Task)
food and beverage products
Template 3: Calendar of Learning Activities

Performance Standard 1. Update Oneself On The Current Food Menus, And Service Trends

September 15 4 1.2 Know different types of sauces and accompaniments
September 15 4 1.3 Know common food allergens to prevent serious health consequences
September 15 4 1.4 Study the special dietary requirements and cultural needs of food and
beverage products
Learning Competences/No. of Hours 2.1 Provide information with clear explanations and descriptions about the food items
September 15 5 2.2 Offer items on specials or promos to assist guests with food and
beverage selections
September 15 5 2.3 Suggest name of specific menu items to guests to help them make the
choice and know what they want
September 15 5 2.4 Recommend standard food and beverage pairings
September 15 5 2.5 Provide several choices or options to guest
September 15 5 2.6 Use descriptive words while explaining the dishes to make it more
tempting and appetizing
September 15 5 2.7 Carry out suggestive selling discreetly so as not to be too pushy or too
aggressive
Learning Competences/No. of Hours 3.1 Suggest slow moving but highly profitable items to increase guest check
September 15 6 3.2 Offer second servings of ordered items
3.3 Mention food portion or size for possible adjustments with the orders
September 15 6 3.4 Recommend new items to regular customers to encourage them to try
other items in the menu

Performance Standard The Learner Demonstrates Knowledge And Skills On How To Promote Food And Beverage Products:


Learning Outcome Lo 2. Undertake Suggestive Selling
Code TLE_HEFBS9-12PP-IIIb-2
2.1 Provide information with clear explanations and descriptions about the food items 30 mins.
2.2 Offer items on specials or promos to assist guests with food and beverage selections 30 mins.
2.3 Suggest name of specific menu items to guests to help them make the choice and know 30 mins.
what they want
2.4 Recommend standard food and beverage pairings 30 mins.
2.5 Provide several choices or options to guest 40 mins.
2.6 Use descriptive words while explaining the dishes to make it more tempting and 40 mins.
appetizing
2.7 Carry out suggestive selling discreetly so as not to be too pushy or too aggressive 40 mins.

Products:


Learning outcome Lo 2. Undertake Suggestive Selling
Hours
2.1 Provide information with clear 30 mins. Video Presentation/ pictures Formative
explanations and descriptions about the (Written Test)
food items
Learning Competences/No. of Hours 2.2 Offer items on specials or promos to assist guests with food and beverage selections
2.2 Offer items on specials or promos to 30 mins. Stimulation/ Video Formative
assist guests with food and beverage Presentation ( Written Test)
selections
Learning Competences/No. of Hours 2.3 Suggest name of specific menu items to guests to help them make the choice and know
what they want
2.3 Suggest name of specific menu items 30 mins. Stimulation/ Video Formative
to guests to help them make the choice Presentation ( Written Test)
and know what they want
Learning Competences/No. of Hours 2.4 Recommend standard food and beverage pairings
2.4 Recommend standard food and 30 mins. Stimulation/ Video Formative
beverage pairings Presentation ( Written Test)
Learning Competences/No. of 2.5 Provide several choices
Hours or options to guest
2.5 Provide several choices or options 40 mins. Stimulation/ Video Formative
to guest Presentation ( Written Test)
Learning Competences/No. of Hours 2.6 Use descriptive words while explaining the dishes to make it more tempting and
appetizing
2.6 Use descriptive words while 40 mins. Simulation Formative
explaining the dishes to make it more ( Performance Task)
Learning Competences/No. of Hours 2.7 Carry out suggestive selling discreetly so as not to be too pushy or too aggressive
2.7 Carry out suggestive selling 40 mins. Stimulation/ Video Formative
discreetly so as not to be too pushy or Presentation ( Performance Task)
too aggressive

Performance Standard 1. Update Oneself On The Current Food Menus, And Service Trends

September 15 7 1.2 Know different types of sauces and accompaniments
September 15 7 1.3 Know common food allergens to prevent serious health consequences
September 15 7 1.4 Study the special dietary requirements and cultural needs of food and
beverage products
September 15 8 2.2 Offer items on specials or promos to assist guests with food and
beverage selections
September 15 8 2.3 Suggest name of specific menu items to guests to help them make the
choice and know what they want
September 15 8 2.4 Recommend standard food and beverage pairings
September 15 8 2.5 Provide several choices or options to guest
September 15 8 2.6 Use descriptive words while explaining the dishes to make it more
September 15 8 2.7 Carry out suggestive selling discreetly so as not to be too pushy or too
aggressive
September 16 11 3.3 Mention food portion or size for possible adjustments with the orders

Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to carrying
out upselling strategies
Learning Outcome LO 3. Carry out Upselling Strategies
Code TLE_HEFBS912PP-IIIc-3
3.1 Suggest slow moving but highly profitable items to increase guest check 1 hour
3.2 Offer second servings of ordered items 1 hour
3.3 Mention food portion or size for possible adjustments with the orders 1 hour
3.4 Recommend new items to regular customers to encourage them to try other items in the 1 hour
menu
Lesson Promote Food and Beverage Product

Content Standard The learner demonstrate understanding of concepts and principles in welcoming
guests and taking food and beverage orders
Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to
carrying out upselling strategies
Learning outcome LO 3. Carry out Upselling Strategies
Learning Objectives No. of Hours Activity Type of Assessment Contextualization
3.1 Suggest slow moving but highly 1 hour Video Presentation Formative
profitable items to increase guest check (Written Test)
Learning Competences/No. of Hours 3.2 Offer second servings of ordered items
3.2 Offer second servings of ordered 1 hour Stimulation Formative
items ( Performance Task)
Learning Competences/No. of Hours 3.3 Mention food portion or size for possible adjustments with the orders
3.3 Mention food portion or size for 1 hour Stimulation Formative
possible adjustments with the orders (Performance Task)
3.4 Recommend new items to regular 1 hour Video presentation Formative
customers to encourage them to try other (Performance Task)
items in the menu

Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to
carrying out upselling strategies
Learning outcome Lo 3. Carry out Upselling Strategies
MONTH WEEK DAY Learning Objectives
September 16 13 3.3 Mention food portion or size for possible adjustments with the orders
Lesson Provide Food and Beverage Services to Guests

Content Standard The learner demonstrates understanding of concepts and principles in providing food and beverage services
to guests in various types of dining venues and diverse styles of service
1. demonstrates knowledge and skills on the proper way of giving food and beverage services to guests
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
Learning Outcomes LO 1. Serve Food Orders
Code TLE_HEFBS9-12SG-IIId-4
Learning Competencies No. of Hours
1.1 Serve food selections promptly from service 30 min.
areas
1.2 Check food orders for presentation and 30 min.
appropriate garnish and accompaniments
1.3 Serve food orders to the guests 30 min.
1.4 Serve food orders and clear with minimal 30 min.
disturbance to other guests and in accordance to
hygienic requirements
1.5 Serve food orders in accordance with the 30 min.
enterprise serving style standards
1.6 Mention the name of the dish or order upon 30 min.
serving the guests
1.7 Monitor sequence of service and meal 1
delivery in accordance with enterprise
procedures
Total Hours 4
Content Standard The learner demonstrates understanding of concepts and principles in providing food and beverage services to
guests in various types of dining venues and diverse styles of service
3. Perform strictly the sanitation and hygiene practices in dealing with guests, and in responding to their food and
beverage service needs
Learning Outcome LO 1. Serve Food Orders
Learning Competency/No. of Hours LO 1. Serve Food Orders (4 hours)
Learning Objectives No. of Hours Activity Type of Assessment Contextualization

1.1 Serve food selections promptly from service 30 min.
areas
1.2 Check food orders for presentation and 30 min.

appropriate garnish and accompaniments Demonstration/ Video Formative
Presentation Performance
Test
1.3 Serve food orders to the guests 30 min.

1.4 Serve food orders and clear with minimal
disturbance to other guests and in accordance to 30 min.
hygienic requirements
Demonstration/ Video Formative
Test
1.5 Serve food orders in accordance with the

enterprise serving style standards 30 min.
1.6 Mention the name of the dish or order upon
serving the guests 30 min. Demonstration/ Video Formative
Test
1.7 Monitor sequence of service and meal
delivery in accordance with enterprise 1 Demonstration
procedures Formative Performance Test
Total of Hours 4

Content Standard The learner demonstrates understanding of concepts and principles in providing food and beverage services to
guests in various types of dining venues and diverse styles of service
3. Perform strictly the sanitation and hygiene practices in dealing with guests, and in responding to their food and
beverage service needs
Learning Outcome LO 1. Serve Food Orders
Learning Competency/No. of Hours LO 1. Serve Food Order (4 hours)
Month Week Day Learning Objectives
September 17 19 1.1 Serve food selections promptly from service areas
September 17 19 1.2 Check food orders for presentation and appropriate garnish and accompaniments
September 17 20 1.3 Serve food orders to the guests
September 17 20 1.4 Serve food orders and clear with minimal disturbance to other guests and in accordance to hygienic
requirements
September 17 20 1.5 Serve food orders in accordance with the enterprise serving style standards
September 17 21 1.6 Mention the name of the dish or order upon serving the guests
September 17 22 1.7 Monitor sequence of service and meal delivery in accordance with enterprise procedures
Content Standard The learner demonstrates understanding of concepts and principles in providing
food and beverage services to guests in various types of dining venues and diverse
styles of service
1. demonstrates knowledge and skills on the proper way of giving food and
beverage services to guests
3. Perform strictly the sanitation and hygiene practices in dealing with guests, and
in responding to their food and beverage service needs
drinks with courtesy
Learning Outcomes LO 2. Assist the Diners
Code TLE_HEFBS9-12SG-IIId-5
Learning Competencies Number of Hours
2.1 Attend to anticipated additional request or needs of the guest 30 mins
2.2 Offer and serve additional food and beverage at the appropriate time 30 mins
2.3 Provide necessary condiments and appropriate tableware based on the food order 30 mins
2.4 Recognize and follow up delays or deficiencies in service promptly based on enterprise policy 30 mins
2.5 Conduct “3-minute check” for guest’s satisfaction 1
2.6 Treat children and guest with special needs with extra attention and care 1
Total Hours 4
Content Standard The learner demonstrates understanding of concepts and principles in providing food and
beverage services to guests in various types of dining venues and diverse styles of service
1. demonstrates knowledge and skills on the proper way of giving food and beverage
services to guests
responding to their food and beverage service needs
drinks with courtesy
Learning Outcome LO 2. Assist the Diners
Learning Competency/No. of Hours 2.1 Attend to anticipated additional request or needs of the guest (30 mins)
Learning Objectives No. of Hours Activity Type of Contextualization

Assessment
2.1.1 Satisfy the guest needs 30 mins
Learning Competency/No. of Hours 2.2 Offer and serve additional food and beverage at the appropriate time(30 mins)
Learning Objectives No. of Activity Type of Contextualization

Hours Assessment
2.2.1
2.2.1 Offer the food and beverage in a 30 mins Demostration

standard way
Learning Competency/No. of Hours 2.3 Provide necessary condiments and appropriate tableware based on the food order (30mins)

Hours Assessment
2.3.1 Complete the table set-up 30 mins

Learning Competency/No. of Hours 2.4 Recognize and follow up delays or deficiencies in service promptly based on enterprise policy
(30mins)

Hours Assessment
2.4.1 Recognize the standard policies in a 30 mins Demostration

restaurant
Learning Competency/No. of Hours 2.5 Conduct “3-minute check” for guest’s satisfaction
(1 hr.)
2.5.1 Check the feedback of the guest 1 Group debate
2.6.1 Discuss about the special treatment of 1 Group discussion Demonstration

children and the guest

Content Standard The learner demonstrates understanding of concepts and principles in providing food and beverage services
to guests in various types of dining venues and diverse styles of service
3. Perform strictly the sanitation and hygiene practices in dealing with guests, and in responding to their
food and beverage service needs drinks with courtesy
Learning Outcomes LO 2. Assist the Diners
Learning Competency/No. of Hours 2.1 Attend to anticipated additional request or needs of the guest
additional food and beverage at the appropriate time (30mins)
MONTH WEEK DAY LEARNING OBJECTIVES
September 19 25 Satisfy the guest needs

Learning Competency/No. of Hours 2.2 Offer and serve additional food and beverage at the appropriate time (30mins)
September 19 26 Offer the food and beverage in a standard way
Learning Competency/No. of Hours 2.3 Provide necessary condiments and appropriate tableware based on the food order (30mins)
September 19 27 Complete the table set-up

Learning Competency/No. of Hours 2.4 Recognize and follow up delays or deficiencies in service promptly based on enterprise policy
(30mins)
September 19 28 Recognize the standard policies in a restaurant
Learning Competency/No. of Hours 2.5 Conduct “3-minute check” for guest’s satisfaction (1hr)
September 19 29 Check the feedback of the guest
Learning Competency/No. of Hours 2.6 Treat children and guest with special needs with extra attention and care (1hr)
October 20 2 Discuss about the special treatment of children and the guest
Content Standard The learner demonstrates understanding of concepts and principles in providing food
and beverage services to guests in various types of dining venues and diverse styles of
service
Performance Standard The learners:
1. demonstrates skills in the different type or style of table setting with character, and
right color combinations for aesthetic considerations
2. responds effectively and efficiently to customers’ special requests’ that are within the
bounds of the service guidelines of the establishment
3. demonstrates wholesome personality in receiving customers
4. shows prompt attention to customers’ needs in terms of advanced service reservations
Learning Outcomes LO 3. Perform Banquet or Catering Food Service
Code TLE_HEFBS9-12SG-IIIe-6
3.1 Prepare and check service ware for completeness ahead of time 30 mins
3.2 Set-up tables and chairs in accordance with the event requirements 30 mins
3.3 Serve food according to general service principles 30 mins
3.4 Handle food based on food safety procedures 30 mins
3.5 Ensure coordinated service of meal courses 30 mins
3.6 Keep assigned areas clean in accordance with enterprise procedure 30 mins
3.7 Clear tables and bring soiled dishes for dishwashing after the event or function 30 mins
3.8 List and monitor number of guest being served 30 mins
Total Hours 4
1. demonstrates skills in the different type or style of table setting with character, and right color
combinations for aesthetic considerations
2. responds effectively and efficiently to customers’ special requests’ that are within the bounds of
the service guidelines of the establishment
Learning Outcome LO 3. Perform Banquet or Catering Food Service
Learning Competency/No. of Hours 3.1 Prepare and check service ware for completeness ahead of time(30mins)
Learning Objectives No. of Hours Activity Type of Contextualization

Assessment
3.1.1 Check the mis en place if all the wares are 30 mins
sanitized
3.2.1 Check and Set-up tables and chairs in 30 mins
accordance with the event requirements
Learning Competency/No. of Hours 3.3 Serve food according to general service principles
(30mins)
3.3.1 Serve food according to sequence and request of 30 mins

the guest
3.4.1 Handle food based on food safety 30 mins

procedure
Learning Competency/No. of Hours 3.5 Ensure coordinated service of meal courses

(30mins)
3.5.1 Serve the food sequence in a standard way 30 mins
Content Standard The learner demonstrates understanding of concepts and principles in providing food and beverage
services to guests in various types of dining venues and diverse styles of service
1. demonstrates skills in the different type or style of table setting with character, and right color
combinations for aesthetic considerations
2. responds effectively and efficiently to customers’ special requests’ that are within the bounds of
the service guidelines of the establishment
Learning Outcomes LO 3. Perform Banquet or Catering Food Service
Learning Competency/No. of Hours 3.1 Prepare and check service ware for completeness ahead of time (30mins)
Dec 6 4 3.1.1 Check the mis en place if all the wares are sanitized
Learning Competency/No. of Hours 3.2 Set-up tables and chairs in accordance with the event requirements (30mins)
Dec 6 4 3.2.1Check and Set-up tables and chairs in accordance with the event requirements
Learning Competency/No. of Hours 3.3 Serve food according to general service principles (30mins)
Dec 6 5 3.3.1 Serve food according to sequence and request of the guest
Learning Competency/No. of Hours 3.4 Handle food based on food safety procedures (30mins)
October 20 3 3.4.1 Handle food based on food safety procedure
Learning Competency/No. of Hours 3.5 Ensure coordinated service of meal courses (30mins)
October 20 4 3.5.1 Serve the food sequence in a standard way
Learning Competency/No. of Hours 3.6 Keep assigned areas clean in accordance with enterprise procedure (30mins)
October 20 5 3.6.1 Keep assigned areas clean in accordance with standard procedure
Learning Competency/No. of Hours 3.7 Clear tables and bring soiled dishes for dishwashing after the event or function (30mins)
October 20 6 3.7.1 Clear the tables with the standard ways
Learning Competency/No. of Hours 3.8 List and monitor number of guest being served (30mins)
October 21 9 3.8.1 Monitor the guest if all the order are being served
Content Standard The learner demonstrates understanding of concepts and principles in providing
food and beverage services to guests in various types of dining venues and diverse
styles of service
1. demonstrates knowledge and skills on the proper way of giving food and
beverage services to guests
3. Perform strictly the sanitation and hygiene practices in dealing with guests, and
in responding to their food and beverage service needs
Learning Outcomes LO 4. Serve Beverage Orders
Code TLE_HEFBS9-12SG-IIIf-g-7
4.1 Pick-up beverage orders promptly from the bar 1 hr.
4.2 Check beverage orders for presentation and appropriate garnishes 1 hr.
4.3 Serve beverages at appropriate times during the meal 1 hr.
4.4 Serve beverages efficiently according to established standards of service 2 hrs.
4.5 Serve beverages at the right temperature 1 hr.
4.6 Open full bottle wine orders efficiently with minimal disturbance to other guests 1 hr.
4.7 Carry out coffee and/or tea service in accordance with establishment procedures 1 hr.
Total Hours 8 hrs.

Content Standard The learner demonstrates understanding of concepts and principles in

providing food and beverage services to guests in various types of dining
venues and diverse styles of service
1. Show competence in making schedules of beverages to be prepared

and served
2. demonstrates skills in serving beverage orders
3. Communicates needs of customers to the service area with accuracy
4. Follow strictly the sanitation and hygiene practices in dealing with
guests, and in responding to their beverage service needs
Learning Outcome LO 4. Serve Beverage Orders
4.1 Pick-up beverage orders promptly from the bar

Hours Assessment
4.1.1 Apply the proper steps in picking-up beverage 1 hr. Group Planning Demonstration Make use of local
orders from the bar by pair beverages
4.2 Check beverage orders for presentation and appropriate garnishes

Hours
4.2.1 Examine the accuracy of 1 hr. Picture identification Oral Identification Make use of local
beverage orders for garnishing beverage garnishes
4.3 Serve beverages at appropriate times during meal

Hours
4.3.1 Apply the steps in serving 1 hr. Group Planning Demonstration by pair Make use of local
beverages during meal beverages available
4.4 Serve beverages efficiently according to established standards of service

Hours
4.4.1 Make an actual scenario of proper 2 hrs. Group Discussion and Individual
serving of beverages Planning Demonstration
4.5 Serve beverages at the night temperature

Hours
4.5.1 Discuss the proper way of serving 1 hr. Group Discussion Oral Explanation Make use of local
beverage at night beverages available
4.6 Open full bottle wine orders efficiently with minimal disturbance to other guests

Hours
4.6.1 Demonstrate the proper way of 1 hr. Video Role playing by pair Make use of local wine
opening wine bottle Demonstration available
Learning Outcome 4.7 Carry out coffee and/ or tea service in accordance with establishment procedures

Hours
4.7.1 Execute the standard way of 1 hr. Video Presentation Demonstration by pair Make use of local coffee
carrying coffee or tea or tea
Learning Competency 4.2 Check beverage orders for presentation and appropriate garnishes
October 21 10 4.2.1 Examine the accuracy of beverage orders for garnishing
Learning Competency 4.3 Serve beverages at appropriate times during meal
October 21 11 4.3.1 Apply the steps in serving beverages during meal
Learning Competency 4.4 Serve beverages efficiently according to established standards of service
October 21 12 4.4.1 Make an actual scenario of proper serving of beverages
Learning Competency 4.5 Serve beverages at the night temperature
October 21 13 4.5.1 Discuss the proper way of serving beverage at night

Learning Competency 4.6 Open full bottle wine orders efficiently with minimal disturbance to other
guests
October 22 16 4.6.1 Demonstrate the proper way of opening wine bottle
Learning Competency 4.5 Serve beverages at the night temperature
October 22 17 4.5.1 Discuss the proper way of serving beverage at night

Content Standard The learner demonstrates understanding of concepts and

principles in providing food and beverage services to guests in
various types of dining venues and diverse styles of service
Performance Standard The learner performs the billing payment procedure with
accuracy and efficiency
Learning Outcomes LO 5. Process Payments and Receipts
Code TLE_HEFBS9-12SG-IIIh-8
5.1 Prepare and process bills accurately in coordination with the cashier 1 hr.
5.2 Verify amount due with the customer 30 mins.
5.3 Accept cash and non-cash payments and issue receipts 1 hr.
5.4 Give required change 30 mins.
5.5 Complete required documents in accordance with enterprise policy 1 hr.
Total Hours 4 hrs.

Content Standard The learner demonstrates understanding of concepts and principles in

providing food and beverage services to guests in various types of dining
venues and diverse styles of service
Performance Standard The learner performs the billing payment procedure with accuracy and
efficiency
Learning Outcome LO 5. Process Payments and Receipts
5.1 Prepare and process bills accurately in coordination with the cashier
5.2 Verify amount due with the customer

Hours Assessment
5.1.1 Demonstrate billing process 1 hr. 30 Group Planning Role Playing by Make use of local
mins. pair materials
5.2.1 Examine accurate charges
Learning Outcome 5.3 Accept cash and non-cash payments and issue receipts
5.4 Give required change

Hours
5.3.1 Learn the steps in accepting cash 1 hr. 30 Video Demonstration Pair Demonstration Make use of local
and non-cash payments and giving mins material and set-up
receipts Group Discussion
5.4.1 Demonstrate the cashiering

process including giving change to
customer
Learning Outcome 5.5 Complete required documents in accordance with enterprise policy

Hours
5.5.1 Apply the steps in making 1 hr. Group Planning Group Demonstration Make use of local
required documents documents available
Performance Standard The learner performs the billing payment procedure with accuracy and efficiency
Learning Outcomes LO 5. Process Payments and Receipts
Learning Competency 5.1 Prepare and process bills accurately in coordination with the cashier
5.2 Verify amount due with the customer
October 22 18 5.1.1 Demonstrate billing process
5.2.1 Examine accurate charges
Learning Competency 5.3 Accept cash and non-cash payments and issue receipts
5.4 Give required change
October 23 16 5.3.1 Learn the steps in accepting cash and non-cash payments and giving receipts
5.4.1 Demonstrate the cashiering process including giving change to customer

Learning Competency 5.5 Complete required documents in accordance with enterprise policy
October 23 17 5.5.1 Apply the steps in making required documents


beverage services to guests in various types of dining venues and diverse styles of
service
services to guests
Learning Outcomes LO 6. Conclude Food Service and Close Down Dining Area
Code TLE_HEFBS9-12SG-IIIi-9
Learning Competencies No. of Hours
6.1 Remove soiled dishes when guest have 1
finished their meal
6.2 Handle food scraps in accordance with 30 min.
hygiene regulations and enterprise procedures
6.3 Clean and store equipment in accordance 30 min.
with hygiene regulations and enterprise
procedures
6.4 Clear and reset tables and make ready for 1
the next setting when guests are finished with
the meal
6.5 Thank and give warm farewell to the guests 40 min.
6.6 Turn off electrical equipment where 20 min.
appropriate
Total Hours 4

services to guests
Learning Outcome LO 6. Conclude Food Service and Close Down Dining Area
Learning Competency/No. of Hours LO 6. Conclude Food Service and Close Down Dining Area (4 hours)
Learning No. of Hours Activity Type of Contextualization

Objectives Assessment
6.1 Remove soiled 1 Demonstration/ Formative
dishes when guest Video Presentation Performance
have finished Test
their meal
6.2 Handle food 30 min.
scraps in
accordance with
hygiene
regulations and
enterprise Demonstration/ Formative
procedures Video Presentation Performance
6.3 Clean and 30 min. Test
store equipment
in accordance
with hygiene
regulations and
enterprise
procedures
6.4 Clear and
reset tables and 1 Demonstration/ Formative
make ready for Video Presentation Performance
the next setting Test
when guests are
finished with the
meal
6.5 Thank and 40 min.
give warm
farewell to the Simulation/Role Formative
guests Playing Performance
6.6 Turn off 20 min. Test Use the available power switch in the room.
electrical
equipment where
appropriate
Total of Hours 4
Template 3

services to guests
Learning Outcome LO 6. Conclude Food Service and Close Down Dining Area
Learning Competency/No. of Hours LO 6. Conclude Food Service and Close Down Dining Area (4 hours)

October 23 18 6.1 Remove soiled dishes when guest have finished their meal
October 23 19 6.2 Handle food scraps in accordance with hygiene regulations and enterprise procedures
October 23 20 6.3 Clean and store equipment in accordance with hygiene regulations and enterprise
procedures
October 24 23 6.4 Clear and reset tables and make ready for the next setting when guests are finished
with the meal
October 24 24 6.5 Thank and give warm farewell to the guests
October 24 25 6.6 Turn off electrical equipment where appropriate

services to guests
Learning Outcomes LO 7. Manage Intoxicated Persons
Code TLE_HEFBS912SG-IIIj-10
7.1 Determine levels of intoxication of the 1
customers
7.2 Refer difficult situations to appropriate 1
person
7.3 Apply appropriate procedure to the situation 1
and in accordance with enterprise policy
7.4 Apply legislative requirements 1
Total Hours 4

services to guests
Learning Outcome LO 7. Manage Intoxicated Persons
Learning Competency/No. of Hours LO 7. Manage Intoxicated Persons(4 hours)
Learning No. of Hours Activity Type of Contextualization

Objectives Assessment
7.1 Determine 1 Picture Talk Formative
levels of (Written
intoxication of Test)
the customers
7.2 Refer difficult 1 Formative
situations to (Written
appropriate Test)
person
7.3 Apply 1 Simulation Formative
appropriate (Performance
procedure to the Test)
situation and in
accordance with
enterprise policy
7.4 Apply 1 Formative
legislative (Written
requirements Test)
Total of Hours 4
S
services to guests
Learning Outcome LO 7. Manage Intoxicated Persons
Learning Competency/No. of Hours LO 7. Manage Intoxicated Persons (4 hours)

October 24 26 7.1 Determine levels of intoxication of the customers
October 24 27 7.2 Refer difficult situations to appropriate person
October 25 30 7.3 Apply appropriate procedure to the situation and in accordance with enterprise policy
October 25 31 7.4 Apply legislative requirements

TEMPLATE 1 BUDGETING LEARNING COMPETENCIES
Lesson PROVIDE ROOM SERVICE

Content Standard The Learner Demonstrates Understanding On Promoting Food And Beverage Products.
Products:
Learning Outcome Lo 1. Take And Process Room Service Orders
Codes TLE_HEFBS912RS-IVa-1
Learning Competencies: No. Of Hours
1.1 Attend to telephone calls promptly and 1

courteously
1.2 Check and use guests’ names throughout the 1
interaction
1.3 Clarify, repeat and check details of orders with
guests for accuracy 1
1.4 Use suggestive selling techniques when
appropriate 1
1.5 Advise guests of approximate time of delivery
1.6 Record room service orders and check relevant
information in accordance with establishment
Total of no. of hours: 4 hours
policy and procedures
1.7 Interpret room service orders received from
doorknob dockets
1.8 Transfer orders promptly to appropriate
location for preparation
TEMPLATE 2 SUB-TASKING LEARNING COMPETENCIES
Learning Objectives No. Of Activity Types Of Assessment Contextualization
Hours
1.1Attend To Telephone Calls Promptly And 1 Collaboration Use Any Available Material
Courteously Demonstration That Are Needed In Serving
1.2Check And Use Guests’ Names Throughout Food And Beverage In The
The Interaction Room Service
1.3Clarify, Repeat And Check Details Of Orders 1
With Guests For Accuracy
1.4 Use Suggestive Selling Techniques When

Appropriate
1.5 Advise Guests Of Approximate Time Of 1

Delivery
1.6 Record Room Service Orders And Check
Relevant Information In Accordance With
Establishment Policy And Procedures
1.7 Interpret Room Service Orders Received 1
From Doorknob Dockets
1.8 Transfer Orders Promptly To Appropriate

Location For Preparation
TEMPLATE 3 CALENDAR OF LEARNING ACTIVITIES
LESSON PROVIDE ROOM SERVICE
CONTENT STANDARD The Learner Demonstrates Understanding On Promoting Food

And Beverage Products.
PERFORMANCE STANDARD The Learner Demonstrates Knowledge And Skills On How To
Promote Food And Beverage Products:
1. Update Oneself On The Current Food Menus,
And Service Trends
2. Identify Possible Food Sources Based On
Acceptable Cultural Norms And Wants
3. Demonstrate Appreciation For New Trends In
Food And Beverage Service
4. Demonstrates Skill In Responding To Cultural
Food Needs With Variety And Quality
5. Respond Efficiently To Customers’ Query On
Foods And Drinks With Courtesy
6. Demonstrates Appreciation For New Trends In
Food And Beverage Service.
LEARNING OUTCOME Lo 1. Take And Process Room Service Orders
LEARNING COMPETENCIES/NO.OF
HOURS
Month Week Day LEARNING OBJECTIVES

1 1 1.1 Attend to telephone calls promptly and courteously
1.2Check And Use Guests’ Names Throughout The Interaction
1 1.3Clarify, Repeat And Check Details Of Orders With Guests For
Accuracy
1.4 Use Suggestive Selling Techniques When Appropriate
1 1.5 Advise Guests Of Approximate Time Of Delivery
1.6 Record Room Service Orders And Check Relevant
Information In Accordance With Establishment Policy And
Procedures
1 1.7 Interpret Room Service Orders Received From Doorknob
Dockets
1.8 Transfer Orders Promptly To Appropriate Location For
Preparation
TEMPLATE 1- Budgeting Learning Competencies
Content Standard The Learner Demonstrates Understanding On Promoting Food And Beverage
Products.
Performance Standard The learner demonstrates the knowledge and skills in preparing food and
beverage for service in accordance to the establishment standard with efficiency
Learning Outcome LO. 2 Set-Up Trays and Trolleys
Codes TLE_HEFBS912RS-IVb-2
2.1 Prepare room service equipment and supplies in accordance 1
with establishment procedures
2.2 Select and check room service equipment and supplies for 2
cleanliness and condition
2.3 Set-Up trays and trolleys keeping in mind balance, safety and
attractiveness 1
2.4 Set-up room service trays and trolleys according to the food
and beverage order Total of no. of hours: 4 hours
2.5 Check orders before leaving the kitchen for delivery
2.6 Cover the food items in delivering to the room
T
EMPLATE 2 – SUB-TASKING LEARNING COMPETENCIES
Content Standard The Learner Demonstrates Understanding On Promoting Food And Beverage
Products
Performance Standard The learner demonstrates the knowledge and skills in preparing food and
beverage for service in accordance to the establishment standard with
efficiency
Learning Outcome LO. 2 Set-Up Trays and Trolleys
Code TLE_HEFBS912RS-IVa-1

Hours
2.1 Prepare room service equipment and 1
supplies in accordance with establishment Demonstration
procedures
2.2 Select and check room service equipment Group Activity
and supplies for cleanliness and condition
2.3 Set-Up trays and trolleys keeping in mind 2
balance, safety and attractiveness Think- Peer and Share
Demonstration
2.4 Set-up room service trays and trolleys
according to the food and beverage order
2.5 Check orders before leaving the kitchen 1 Pre-test Paper- pencil test
for delivery
2.6 Cover the food items in delivering to the
room
TEMPLATE 3 CALENDAR OF ACTIVITIES
CONTENT STANDARD The Learner Demonstrates Understanding On Promoting Food And
Beverage Products
PERFORMANCE STANDARD The learner demonstrates the knowledge and skills in preparing food and
beverage for service in accordance to the establishment standard with
efficiency
LEARNING OUTCOME LO. 2 Set-Up Trays and Trolleys
LEARNING COMPETENCIES/NO.OF HOURS
1 1 2.1 Prepare room service equipment and supplies in accordance with
establishment procedures
2.2 Select and check room service equipment and supplies for cleanliness
and condition
1 2.3 Set-Up trays and trolleys keeping in mind balance, safety and
attractiveness
2.3 Set-Up trays and trolleys keeping in mind balance, safety and
attractiveness
1 2.4 Set-up room service trays and trolleys according to the food and
beverage order
2.5 Check orders before leaving the kitchen for delivery
1 2.6 Cover the food items in delivering to the room
TEMPLATE 1-Budgeting the Learning Competencies
Performance Standard The learner demonstrates the knowledge and skills in the practice of food and beverage delivery
to rooms efficiently with courtesy
Learning Outcome LO 3. Present and Serve Food and Beverage Orders to Guests
Codes TLE_HEFBS912RS-IVc-3
3.1 Verify the guest’s name on the bill before 1

announcing the staff’s presence outside the door
3.2 Greet guests politely 1
3.3 Ask the guest where they want to place the tray 1
or trolley 1
3.4 Deliver food orders on desired time of the guest Total of no. of hours: 4 hours

Hours
3.1 Verify the guest’s name on the bill 1
before announcing the staff’s presence Simulation
outside the door
3.2 Greet guests politely Group Activity
3.3 Ask the guest where they want to 2

place the tray or trolley Think- Peer and Share
Demonstration
3.4 Deliver food orders on desired time of
the guest
TEMPLATE 3 CALENDAR OF ACTIVITIES

And Beverage Products.
PERFORMANCE STANDARD The learner demonstrates the knowledge and skills in the
practice of food and beverage delivery to rooms efficiently with
courtesy
LEARNING OUTCOME LO 3. Present and Serve Food and Beverage Orders to Guests

1 1 3.1 Verify the guest’s name on the bill before announcing the
staff’s presence outside the door
1 3.2 Greet guests politely

1 3.3 Ask the guest where they want to place the tray or trolley
1 3.4 Deliver food orders on desired time of the guest
TEMPLATE 1- BUDGETING LEARNING COMPETENCIEs
Performance Standard The learner demonstrates skills in presenting accounts to the clientele/customer within
the appropriate time politely
Learning Outcome L.O 4 PRESENT ROOM SERVICE ACCOUNT
Codes TLE_HEFBS9-12RS-IV-d-4
4.1 Check and present guests’ accounts 2
for accuracy in accordance with 1
establishment procedures 1
4.2 Present cash payments to the
cashier for processing in accordance
with establishment guidelines Total of no. of hours: 4 hours
4.3 Present charge accounts to guests
for signing based on establishment
policy and procedures
Learning Objectives No. Activity Types Of Assessment Contextualization
Of
Hours
4.1 Check and present guests’
accounts for accuracy in Written (Calculate
accordance with establishment 2 simple mathematics) Paper-Pencil Test
procedures
4.2 Present cash payments to the

cashier for processing in
1 Written (Pre-test) Demonstration
accordance with establishment
guidelines
4.3 Present charge accounts to
guests for signing based on
establishment policy and 1 Written
Demonstration
procedures
TEMPLATE 3: CALENDAR OF ACTIVITIES
And Beverage Products
PERFORMANCE STANDARD The learner demonstrates skills in presenting accounts to the
clientele/customer within the appropriate time politely
LEARNING OUTCOME L.O 4 PRESENT ROOM SERVICE ACCOUNT

1 1 4.1 Check and present guests’ accounts for accuracy in
accordance with establishment procedures
1 4.2 Present cash payments to the cashier for processing in
accordance with establishment guidelines
1 4.3 Present charge accounts to guests for signing based on
establishment policy and procedures
TEMPLATE 1: BUDGETING OF LEARNING COMPETENCIES

Performance Standard The learner demonstrates the skills in clearing out the service area of used equipment,
utensils, leftovers, and materials efficiency and with happy disposition
Learning Outcome L.O 5 Clear Away Room Service Equipment
Codes TLE_HEFBS912RS-IVd-5
No. Of Hours
5.1Explain the procedures in taking 1
away the tray and trolley after the
guest have finished their meal
5.2 Check and clear the floors in 1
accordance with the establishment’s
procedure 1
5.3 Clean and clear dirty trays in
accordance with establishment’s 1
procedure Total of no. of hours: 4 hours
5.4 Clean and return trays and trolleys
to the room service area
Performance Standard The learner demonstrates the skills in clearing out the service area of used equipment,
utensils, leftovers, and materials efficiency and with happy disposition
Learning Outcome L.O5 Clear Away Room Service Equipment
Codes TLE_HEFBS912RS-IVd-5
Learning Objectives No.of Hours Activity Type of Assessment Contextualization

5.1Explain the procedures in taking 1 Simulation Written Test
away the tray and trolley after the
guest have finished their meal
5.2Check and clear the floors in 1 Collaboration Demonstration
accordance with the establishment’s
procedure
5.3 Clean and clear dirty trays in 1 Collaboration Demonstration
accordance with establishment’s
procedure
5.4Clean and return trays and trolleys 1 Collaboration Demonstration
to the room service area
TEMPLATE 3: CALENDAR OF ACTIVITIES

And Beverage Products
PERFORMANCE STANDARD The learner demonstrates skills in presenting accounts to the
clientele/customer within the appropriate time politely
LEARNING OUTCOME TLE_HEFBS912RS-IVd-5

1 1 5.1Explain the procedures in taking away the tray and trolley
after the guest have finished their meal
1 5.2Check and clear the floors in accordance with the
establishment’s procedure
1 5.3 Clean and clear dirty trays in accordance with
establishment’s procedure
1 5.4Clean and return trays and trolleys to the room service area
Lesson V. RECEIVE AND HANDLE GUEST CONCERNS

Content Standard The Learner Demonstrates The Knowledge And Skills In Receiving And Handling
Guest Concerns, And Listening To Customer’s Complaints
Performance Standard The Learner Demonstrates The Knowledge And Skills In Receiving And Handling
Learning Outcome Lo 1. Listen To The Customer’s Complaint
Codes TLE_HEFBS912GC-IVe-f6
Learning Competencies No. Of Hours
1.1 Obtain the entire story or issue of concern from the guests 2
without interruption
1.2 Note the details of the guest complain or concern 2
1.3 Give full attention to the complaining guest 2
1.4 Paraphrase guest complain to determine if the concern is 2
correctly understood
Total No. Of Hours: 8 Hours
Lesson RECEIVE AND HANDLE GUEST CONCERNS
Content Standard
Template The learner demonstrates understanding of concepts and principles in providing room service
2: SUB- TASKING LEARNING COMPENTENCIES
Performance Standard The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and
listening to customer’s complaints
Learning outcome Lo 1. Listen To The Customer’s Complaint
Learning Competences/No. of Hours 1.1 Obtain the entire story or issue of concern from the guests without interruption (2hours)
Hours
1.1.1 Identify customer’s need 1hr Collaborative Activity Formative
1.1.2 Explain customer relation 1hr (Written Exam)
Learning Competences/No. of Hours 1.2 Note the details of the guest complain or concern (2hours)
1.2.1 Identify the common guest 2hr. Collaborative Activity/ role Formative
complain Playing (Performance Task)
Learning Competences/No. of Hours 1.3 Give full attention to the complaining guest (2hours)
1.3.1 Deal with guest customer 2hr. Simulation/Video Formative
objectives and negativism Presentation (Performance Task)
Learning Competences/No. of Hours 1.4 Paraphrase guest complain to determine if the concern is correctly understood (2hours)
1.4.1 Paraphrase guest complain to 2hr. Think Pair and Share Formative
determine if the concern is correctly (Performance Task)
understood
Content Standard The learner demonstrates understanding of concepts and principles in providing room service
Performance Standard The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and
listening to customer’s complaints
Learning outcome Lo 1. Listen To The Customer’s Complaint
Learning Competences/No. of Hours 1.1 Obtain the entire story or issue of concern from the guests without interruption (2hours)
Hours
1.1.1 Identify customer’s need 1hr Collaborative Activity Formative
1.1.2 Explain customer relation 1hr (Written Exam)
1.2.1 Identify the common guest 2hr. Collaborative Activity/ role Formative
complain Playing (Performance Task)
1.3.1 Deal with guest customer 2hr. Simulation/Video Formative
objectives and negativism Presentation (Performance Task)
Learning Competences/No. of Hours 1.4 Paraphrase guest complain to determine if the concern is correctly understood (2hours)
1.4.1 Paraphrase guest complain to 2hr. Think Pair and Share Formative
determine if the concern is correctly (Performance Task)
understood
Template 3: CALENDAR OF ACTIVITIES

Learning Outcome Lo 1. Listen To The Customer’s Complaint
Learning Competences/No. of Hours 1.1 Obtain the entire story or issue of concern from the guests without
interruption (2hours)
MONTH WEEK DATE
1.1.1 Identify customer’s need
1.1.2 1.1.2 Explain customer relation
MONTH WEEK DATE
1.2.1 Identify the common guest complain
MONTH WEEK DATE
1.3.1 Deal with guest customer objectives and negativism
Learning Competences/No. of Hours 1.4 Paraphrase guest complain to determine if the concern is correctly
understood (2hours)
MONTH WEEK DATE
1.4.1 Paraphrase guest complain to determine if the concern is correctly
understood

Performance Standard The learner demonstrates effective communication skills
Learning Outcome LO 2. Apologize to the Customer
Codes TLE_HEFBS912GC-IVg-7
Learning Competencies No. Of Hours
2.1 Offer sincere apology for the disservice 1
2.2 Show empathy with genuine concern and consideration to the 1
guests 1
2.3 Avoid excuses or blaming others 1
2.4 Express gratitude to the guest for bringing the matter up for
attention Total of No. of Hours: 4 hours

Learning outcome LO 2. Apologize to the Customer
Learning Competences/No. of Hours 2.1 Offer sincere apology for the disservice (1 hour)
Hours
2.1.1 identify the different guest 1hr Think-pair and share Formative
with different type of complains (Performance Task)
Learning Competences/No. of Hours 2.2 Show empathy with genuine concern and consideration to the guests (1hour)
2.2.1 Show empathy with genuine 1hr Simulation/Video Formative
concern and consideration to the Presentation (Performance Task)
guests (1hour)
Learning Competences/No. of Hours 2.3 Avoid excuses or blaming others (1hour)
2.3.1 Avoid excuses or blaming 1hr Role Play Formative
others (1hour) (Performance Task)
Learning Competences/No. of Hours 2.4 Express gratitude to the guest for bringing the matter up for attention (1hour)
2.4.1 Express gratitude to the 1hr Simulation/ Video Formative
guest for bringing
Template the matter
2: SUB- up
TASKING Presentation
LEARNING COMPENTENCIES (Performance Task)
for attention (1hour)

Learning Outcome LO 2. Apologize to the Customer
Learning Competences/No. of Hours 2.1 Offer sincere apology for the disservice (1 hour)
MONTH WEEK DATE
2.1.1 identify the different guest with different type of complains
Learning Competences/No. of Hours 2.2 Show empathy with genuine concern and consideration to the guests
(1hour)
MONTH WEEK DATE
2.2.1 Show empathy with genuine concern and consideration to the guests
Learning Competences/No. of Hours 2.3 Avoid excuses or blaming others (1hour)

MONTH WEEK DATE
2.3.1 Avoid excuses or blaming others
Learning Competences/No. of Hours 2.4 Express gratitude to the guest for bringing the matter up for attention
(1hour)
MONTH WEEK DATE
2.4.1 Express gratitude to the guest for bringing the matter up for attention

Performance Standard The learner demonstrates basic problem solving skills
Learning Outcome LO 3. Take Proper Action on the Complaint
Codes TLE_HEFBS912GC-IVh-i-8
Learning Competencies: NO. Of Hours
3.1 Take appropriate action regarding guest’s concerns 2

3.2 Inform the right person or department for proper action 2
3.3 Elevate or refer difficult situations or serious concerns to higher 2
authority
3.4 Follow up and check problem if solved or not 2
Total of No. of Hours: 8 hours
)
Learning outcome LO 3. Take Proper Action on the Complaint
Learning Competences/No. of Hours 3.1 Take appropriate action regarding guest’s concerns (2 hour)
Hours
3.1.1 identify the different guest 2hrs Small group discussion Formative
concerns (Performance task)
3.1.2
Learning Competences/No. of Hours 3.2 Inform the right person or department for proper action (2hour)
3.2.1 Identify the personnel involve 2hrs Gallery walk Formative
in the process (Oral Task)
Learning Competences/No. of Hours 3.3 Elevate or refer difficult situations or serious concerns to higher authority ( 2hour)
3.3.1 Introduce HEART strategy 2hrs Simulation/ Video Formative
Presentation (Perfoemance Task)
Learning Competences/No. of Hours 3.4 Follow up and check problem if solved or not ( 2hours)
3.4.1 Use the graphic organizer in 2hrs Collaboration Formative
identifying the process in taking (Output Based)
proper on the complain
Template 2: SUB- TASKING LEARNING COMPENTENCIES
Template
Lesson1: BUDGETING THE LEARNING COMPETENCIES
V. RECEIVE AND HANDLE GUEST CONCERNS
Content Standard The Learner Demonstrates The Knowledge And Skills In Receiving And Handling Guest
Concerns, And Listening To Customer’s Complaints
Performance Standard The Learner Demonstrates The Knowledge And Skills In Receiving And Handling Guest
Learning Outcome LO 3. Take Proper Action on the Complaint
MONTH WEEK DATE
3.1.1 Identify the different guest concerns
MONTH WEEK DATE
3.2.1 Identify the personnel involve in the process
Learning Competences/No. of Hours 3.3 Elevate or refer difficult situations or serious concerns to higher authority
( 2hour)
MONTH WEEK DATE
3.3.1 Introduce HEART strategy
MONTH WEEK DATE
3.4.1 Use the graphic organizer in identifying the process in taking proper on the
complain

Content Standard The Learner Demonstrates The Knowledge And Skills In Receiving And Handling Guest
Performance Standard The learner demonstrates skills in recording guest’s complaints
Learning Outcome LO 4. Record Complaint

Learning Competencies: NO. Of Hours
4.1 Document complaints according to establishment standard 1

procedures
4.2 Recognize persons concern and record actions taken 2
4.3 Log and collate feedback received from 1
the guests Total of No. of Hours: 4 hours
Template 2: SUB- TASKING LEARNING COMPENTENCIES

Learning outcome LO 3. Take Proper Action on the Complaint
Hours
3.1.1 identify the different guest 2hrs Small group discussion Formative
concerns (Performance task)
3.1.2
3.2.1 Identify the personnel involve 2hrs Gallery walk Formative
in the process (Oral Task)
Learning Competences/No. of Hours 3.3 Elevate or refer difficult situations or serious concerns to higher authority ( 2hour)
3.3.1 Introduce HEART strategy 2hrs Simulation/ Video Formative
Presentation (Perfoemance Task)
3.4.1 Use the graphic organizer in 2hrs Collaboration Formative
identifying the process in taking (Output Based)
proper on the complain
Learning outcome LO 4. Record Complaint
Learning Competences/No. of Hours 4.1 Document complaints according to establishment standard procedures
Hours
4.1.1 Follow Procedure on how to 1hr Video Presentation Formative
document complains (Performance task)
Learning Competences/No. of Hours 4.2 Recognize persons concern and record actions taken
4.2.1 Recognize persons concern and 2hrs Simulation Formative
record actions taken (Oral Task)
Learning Competences/No. of Hours 4.3 Log and collate feedback received from
the guests
4.3.1 Log and collate feedback 1hr Simulation/ Video Formative
received from Presentation (Performance Task)
the guests
Template 3: CALENDAR OF ACTIVITIES )

Learning Outcome LO 4. Record Complaint
Learning Competences/No. of Hours 4.1 Document complaints according to establishment standard procedures
MONTH WEEK DATE
4.1.1 Follow Procedure on how to document complains
Learning Competences/No. of Hours 4.2. Recognize persons concern and record actions taken
MONTH WEEK DATE
4.2.1 Recognize persons concern and record actions taken
Learning Competences/No. of Hours 4.3. Log and collate feedback received from
the guests
MONTH WEEK DATE
4.3.1 Log and collate feedback received from
the guests
REMARKS: ENRICHMENT ACTIVITY

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Template 1: BUDGETING THE LEARNING COMPETENCIES

Lesson Prepare the Dining Room/Restaurant Area for Service

Performance standard The learner:

1. Independently prepares the dining room/restaurant area for service

Learning outcome L.o1 Take table reservations (8 hours)

Learning competencies Number of hours

1.1 Answer inquiries promptly, clearly and accurately 2

1.2 Ask pertinent questions to complete the details of the reservations 2

1.3 Record reservation data on forms accurately based on establishment’s standards 2

1.5 Provide additional information about the food service establishments 1

TEMPLATE 2: SUB-TASKING OF LEARNING COMPETENCIES

Performance standard The learner:

1. Independently prepares the dining room/restaurant area for service

Learning outcome L.o.1 Take table reservations

Learning objectives No. Of Activity Type of assessment Contextualization

1.1.1. Discuss the details of table

Lesson PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE

Month Week Date Learning Objectives

1.1.2. Make reservation forms

Month Week Date Learning Objectives

Lesson Prepare the Dining Room/Restaurant Area for Service

Learning competencies Number

2.4 Fill water pitchers and ice buckets .5

Lesson Prepare the Dining Room/Restaurant Area for Service

Performance Standard The learner:

Learning Outcome L.O.2 Prepare Service Stations and equipment

Learning Objectives No. Of hours Activity Type of Assessment Contextualization

Learning objectives No. Of hours Activity Type of assessment Contextualization

2.3.2 Make a checklist of the 20 min. Group discussion Group Reporting

Learning Objectives No. of hours Activity Type of Assessment Contextualization

2.4.2 Demonstrate the standard way 15 min. Demonstration Practical test

Learning Objectives No. of hours Activity Type of Assessment Contextualization

Performance standard The learner:

1. Independently prepares the dining room/restaurant area for service

2.1 Stock supplies necessary for service (1hr.)

Learning Competency/No. Of Hours

Month Week Date Learning Objectives

June 3 19 2.1.1 Enumerate and discuss the supplies and equipment

2.1.2 Demonstrate the proper way of preparing the service

TEMPLATE 3: CALENDAR OF LEARNING ACTIVITIES

Performance Standard The learner:

1. independently prepares the dining room/restaurant area for service

Learning Outcome L.O.2 Prepare Service Stations and equipment

Learning Competency/No. of Hours

Month Week Date Learning Objectives

2.3.2 Make a checklist of the supplies and equipment in your service

2.4 Fill water pitchers and ice buckets. (30 min.)

Learning Competency/No. of Hours

Month Week Date Learning Objectives

June 3 22 2.4.1. Identify a pitcher and ice bucket.

2.4.2 Demonstrate the standard way of preparing and filling of

Lesson Prepare the Dining Room/Restaurant Area for Service

Month Week Date Learning Objectives

2.5.2 Demonstrate the proper way of refilling, cleaning and wiping

Lesson Prepare the Dining Room/Restaurant Area for Service

Performance Standard The learner:

1. independently prepares the dining room/restaurant area for service

Learning Outcome L.O.2 Prepare Service Stations and equipment

Learning Competency/No. of Hours