GRADE 12 School Lourdes Alubijid National Grade 12

High School
DAILY LESSON
Teacher Laarni Dei N. Lastima Learning Area Food and Beverage Services
LOG Date/Week August 12-16, 2024 Quarter First
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate understanding of:
1. the concepts and principles in providing food and beverage services.
B. Performance Standards The learners should be able to:
1. independently provides food and beverage services
2. demonstrates an understanding of the concepts and principles behind the correct preparation of the dining area and
other related services.
3. observes proper qualification standards regarding the condition of dining/restaurant hall or space, amenities, furniture,
equipment’s, supplies, materials and others.
C. Learning Competencies/CODE LO 1. Prepare LO 1. Prepare LO 1. Prepare LO 1. Prepare
dining/restaurant area for dining/restaurant area for dining/restaurant area for dining/restaurant area for
service service service service
TLE_HEFB9-12BS-IIa-b-1 TLE_HEFB9-12BS-IIa-b-1 TLE_HEFB9-12BS-IIa-b-1 TLE_HEFB9-12BS-IIa-b-1
Prepare and adjust dining Prepare and adjust dining Prepare and adjust dining Prepare and adjust dining
environment to provide environment to provide environment to provide environment to provide
comfort and ambiance to comfort and ambiance to comfort and ambiance to comfort and ambiance to
customers customers customers customers
D. Objectives The learners will identify the The learners will recognize The learners will distinguish a. Assess students’
different wares (dinnerware & the different wares cleanliness and condition of performance.
flatware) in the restaurant (glassware & other supplies) equipment / utensils b. Display honesty in
in the restaurant furniture and supplies taking the test/quiz.
c. Perform the
assessment in an
organized manner.
II. CONTENT

Preparing Service Station & Preparing Service Station Other Specialized Utensils
Equipment & Equipment 2 and Furniture

III. LEARNING RESOURCES

A. References
1. Teacher's guide pages Food and Beverage Services Food and Beverage Food and Beverage
TG Services TG Services TG
2. Learner's materials pages Food and Beverage Services Food and Beverage Food and Beverage
Textbook Services Textbook Services Textbook
3. Additional Materials from
learning resource (LR portal)
Other learning resources TV, Laptop, Black Board, TV, Laptop, Black Board, TV, Laptop, Black Board,
Chalk, PPT Presentation Chalk, PPT Presentation Chalk, PPT Presentation ,
https://prezi.com/ https://prezi.com/ table appointments
2mxl3dkchge8/classification- 2mxl3dkchge8/classification- https://prezi.com/
of-food-and-beverage-service- of-food-and-beverage- 2mxl3dkchge8/
facilities/ service-facilities/ classification-of-food-and-
http:// http:// beverage-service-facilities/
fnbclasses.blogspot.com/ fnbclasses.blogspot.com/ http://
2010/05/duties- 2010/05/duties- fnbclasses.blogspot.com/
responsibilities-of- responsibilities-of- 2010/05/duties-
restaurant.html restaurant.html responsibilities-of-
restaurant.html
IV. PROCEDURES Integrative Approach Integrative Approach Integrative Approach
(Scaffold –Knowledge (Scaffold –Knowledge (Scaffold –Knowledge
Integration) Integration) Integration
A. Reviewing previous lesson The teacher will ask them to Ask them to answer the Ask them to answer the
and presenting the new lesson answer the following: following: following:
(ELICIT) 1. Define Occupational 1.Identify the table 1. What is table
Health and Safety appointments classified as appointments?
(OHS). dinnerware. 2. Give the different
2. Why OHS is important 2. Give the difference of classifications of
in food and beverage show plate from dinner plate, table appointments.
services? fish plate and salad plate. Cite examples of
3. How OHS is taught to glasswares, linens,
the staff and dinnerwares.
employees of a
service
establishment?
B. Establishing a purpose for the Gallery Walk Present pictures of Name Game The learners will be
lesson (ENGAGE) The different table glassware and flatware Pictures of table instructed on the type of
appointments will be appointments will be flashed assessment.
presented through pictures Glassware on the screen to be named by
posted on the different parts of the students in random.
the classroom. Examples:

Flatware
 Dinnerware

Glassware

Flatware

Linens
C. Presenting examples/ or Powerpoint presentation will Powerpoint presentation will Powerpoint presentation will Assessment Proper
instances of new lesson (ENGAGE) be presented to the students be presented to the students be presented to the
students

D. Discussing new concepts and How do you group the table Table Completion 1. How will you Checking and Evaluating
practicing new skills #1 appointments? prepare the dining Scores
(EXPLORE) area for the guests?
What are the things you are
going to consider to please
your guests?
E. Discussing new concepts and Points for Discussion Points for Discussion
practicing new skills #2 1. Definition of table 1.Definition of glasswares
(EXPLORE) appointments. and flatwares
2. Classification of table 2. Name examples and uses
appointments. of glasswares and flatwares. Analyze the picture. List
3. Criteria for selecting good down things you have to do
 table appointments and remember when
4. Types and shapes of table preparing the dining area for
used in food establishments service.
F. Developing mastery (EXPLAIN) What are the examples of Why are table appointments Group Demonstration / Role Recording of Scores
dinnerware, its sizes and important in food service Play
functions? establishment? Dining Area Preparation
Why are table appointments
important in food service
establishment?

G. Finding practical applications Why do we need to use Why different glassware and In acquiring table
of concepts and skills in daily different dinner wares in flatware are provided for the appointments, what factors
living (EXPLAIN) serving the guests in food guests in food service will you consider?
service establishment? establishment?
H. Making generalizations and Table appointments are items Table appointments are What are the different
abstractions about the lesson that are used to set and items that are used to set components that make-up a
(ELABORATE) decorate a table for a sit-down and decorate a table for a good table?
or buffet-style meal. These sit-down or buffet-style meal.
items include dinnerware, These items include
napkins, flatware, placemats, dinnerware, napkins,
centerpieces, glassware, flatware, placemats,
flower vases and other types centerpieces, glassware,
of decorative elements that flower vases and other types
add visual interest to the of decorative elements that
dining or buffet table. add visual interest to the
dining or buffet table.
I. Evaluating learning (EVALUATE) Table Appointment Table Appointment Answer the following
Flashcards/ Quizlet Flashcards/ Quizlet questions.
1. Plates, cups, saucers and
bowls
 2. All items needed to serve
a meal
3. Includes all the pieces
used by one person
4. Table coverings and
napkins
5. Glasses, tumblers,
stemware
J. Additional activities for Scrap Book Making Search for more pictures of
application (EXTEND) The students will make a a fine dining restaurant. List
scrap book of the different down good points to
table appointments including remember when setting up
their description and dining area.
function.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for remediation
C. Did the remedial
lessons work? No. of
learners who have
caught up with the lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did this work?
F. What difficulties did I
encounter that my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:

Laarni Dei N. Lastima

Teacher II Noted by:

Glenn M. Yana, MEdChem

Principal I

GRADE 12 School Lourdes Alubijid National Grade 12

High School
DAILY LESSON
Teacher Laarni Dei N. Lastima Learning Area Food and Beverage Services
LOG Date/Week August 19-23, 2024 Quarter First
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate understanding of:
 2. the concepts and principles in providing food and beverage services.
B. Performance Standards The learners should be able to:
1. independently provides food and beverage services
2. demonstrates an understanding of the concepts and principles behind the correct preparation of the dining area and
other related services.
3. observes proper qualification standards regarding the condition of dining/restaurant hall or space, amenities, furniture,
equipment’s, supplies, materials and others.
C. Learning Competencies/CODE LO 1. Prepare LO 1. Prepare LO 1. Prepare LO 1. Prepare
dining/restaurant area for dining/restaurant area for dining/restaurant area for dining/restaurant area for
service service service service
TLE_HEFB9-12BS-IIa-b-1 TLE_HEFB9-12BS-IIa-b-1 TLE_HEFB9-12BS-IIa-b-1 TLE_HEFB9-12BS-IIa-b-1
Prepare and adjust dining Prepare and adjust dining Prepare and adjust dining Prepare and adjust dining
environment to provide environment to provide environment to provide environment to provide
comfort and ambiance to comfort and ambiance to comfort and ambiance to comfort and ambiance to
customers customers customers customers
E. Objectives The learners will identify the The learners will recognize The learners will distinguish d. Assess students’
different wares (dinnerware & the different wares cleanliness and condition of performance.
flatware) in the restaurant (glassware & other supplies) equipment / utensils e. Display honesty in
in the restaurant furniture and supplies taking the test/quiz.
f. Perform the
assessment in an
organized manner.
II. CONTENT

Preparing Service Station & Preparing Service Station Other Specialized Utensils
Equipment & Equipment 2 and Furniture

III. LEARNING RESOURCES

B. References
1. Teacher's guide pages Food and Beverage Services Food and Beverage Food and Beverage
TG Services TG Services TG
2. Learner's materials pages Food and Beverage Services Food and Beverage Food and Beverage
Textbook Services Textbook Services Textbook
3. Additional Materials from
learning resource (LR portal)
Other learning resources TV, Laptop, Black Board, TV, Laptop, Black Board, TV, Laptop, Black Board,
Chalk, PPT Presentation Chalk, PPT Presentation Chalk, PPT Presentation ,
https://prezi.com/ https://prezi.com/ table appointments
2mxl3dkchge8/classification- 2mxl3dkchge8/classification- https://prezi.com/
of-food-and-beverage-service- of-food-and-beverage- 2mxl3dkchge8/
facilities/ service-facilities/ classification-of-food-and-
 http:// http:// beverage-service-facilities/
fnbclasses.blogspot.com/ fnbclasses.blogspot.com/ http://
2010/05/duties- 2010/05/duties- fnbclasses.blogspot.com/
responsibilities-of- responsibilities-of- 2010/05/duties-
restaurant.html restaurant.html responsibilities-of-
restaurant.html
IV. PROCEDURES Integrative Approach Integrative Approach Integrative Approach
(Scaffold –Knowledge (Scaffold –Knowledge (Scaffold –Knowledge
Integration) Integration) Integration
A. Reviewing previous lesson The teacher will ask them to Ask them to answer the Ask them to answer the
and presenting the new lesson answer the following: following: following:
(ELICIT) 4. Define Occupational 1.Identify the table 3. What is table
Health and Safety appointments classified as appointments?
(OHS). dinnerware. 4. Give the different
5. Why OHS is important 2. Give the difference of classifications of
in food and beverage show plate from dinner plate, table appointments.
services? fish plate and salad plate. Cite examples of
6. How OHS is taught to glasswares, linens,
the staff and dinnerwares.
employees of a
service
establishment?
B. Establishing a purpose for the Gallery Walk Present pictures of Name Game The learners will be
lesson (ENGAGE) The different table glassware and flatware Pictures of table instructed on the type of
appointments will be appointments will be flashed assessment.
presented through pictures Glassware on the screen to be named by
posted on the different parts of the students in random.
the classroom. Examples:

Flatware
Dinnerware
 Glassware

Flatware

Linens
C. Presenting examples/ or Powerpoint presentation will Powerpoint presentation will Powerpoint presentation will Assessment Proper
instances of new lesson (ENGAGE) be presented to the students be presented to the students be presented to the
students

D. Discussing new concepts and How do you group the table Table Completion 2. How will you Checking and Evaluating
practicing new skills #1 appointments? prepare the dining Scores
(EXPLORE) area for the guests?
What are the things you are
going to consider to please
your guests?
E. Discussing new concepts and Points for Discussion Points for Discussion
practicing new skills #2 1. Definition of table 1.Definition of glasswares
(EXPLORE) appointments. and flatwares
2. Classification of table 2. Name examples and uses
appointments. of glasswares and flatwares. Analyze the picture. List
3. Criteria for selecting good down things you have to do
table appointments and remember when
4. Types and shapes of table preparing the dining area for
 used in food establishments service.
F. Developing mastery (EXPLAIN) What are the examples of Why are table appointments Group Demonstration / Role Recording of Scores
dinnerware, its sizes and important in food service Play
functions? establishment? Dining Area Preparation
Why are table appointments
important in food service
establishment?

G. Finding practical applications Why do we need to use Why different glassware and In acquiring table
of concepts and skills in daily different dinner wares in flatware are provided for the appointments, what factors
living (EXPLAIN) serving the guests in food guests in food service will you consider?
service establishment? establishment?
H. Making generalizations and Table appointments are items Table appointments are What are the different
abstractions about the lesson that are used to set and items that are used to set components that make-up a
(ELABORATE) decorate a table for a sit-down and decorate a table for a good table?
or buffet-style meal. These sit-down or buffet-style meal.
items include dinnerware, These items include
napkins, flatware, placemats, dinnerware, napkins,
centerpieces, glassware, flatware, placemats,
flower vases and other types centerpieces, glassware,
of decorative elements that flower vases and other types
add visual interest to the of decorative elements that
dining or buffet table. add visual interest to the
dining or buffet table.
I. Evaluating learning (EVALUATE) Table Appointment Table Appointment Answer the following
Flashcards/ Quizlet Flashcards/ Quizlet questions.
1. Plates, cups, saucers and
bowls
2. All items needed to serve
a meal
 3. Includes all the pieces
used by one person
4. Table coverings and
napkins
5. Glasses, tumblers,
stemware
J. Additional activities for Scrap Book Making Search for more pictures of
application (EXTEND) The students will make a a fine dining restaurant. List
scrap book of the different down good points to
table appointments including remember when setting up
their description and dining area.
function.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for remediation
C. Did the remedial
lessons work? No. of
learners who have
caught up with the lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did this work?
F. What difficulties did I
encounter that my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:

Laarni Dei N. Lastima

Teacher II Noted by:
Glenn M. Yana, MEdChem
Principal I