Name: Jodalyn M.

Tagab Date: February 6, 2018

School: Dalipuga National High School Subject: Food & Beverages Services
School Address: Dalipuga, Iligan City Grade: 12
Cooperating Teacher: Laile R. Tatad

A Detailed Lesson Plan in

Food and Beverages Services for Grade 12

I. LEARNING OBJECTIVES
At the end of the lesson, students are expected to:
1. recognize the proper way in handling guests with special needs
2. demonstrate the guidelines in serving guests with special needs
3. value the importance of serving efficiently to the guests with special needs

II. LEARNING CONTENT

A. Subject Matter: Handling Guests with Special Needs

B. References: Department of Education, (2017). Food and Beverages Services Manual
(p.205-208). Pasig City: Sunshine Interlinks Publishing House
C. Materials: Powerpoint presentation, tv, laptop
D. Teaching Strategies: Role-play, Brainstorming, Paint me a picture game
E. Values Infuse: Consideration, respectful and understanding

III. LEARNING STRATEGIES

Teacher’s Activity Student’s Activity

Good morning class! Good morning ma’am!

To start our day, it should be start with a prayer,

right?

Who is assigned to lead the prayer for this day?

(A student will raise a hand)
Yes ____________. Please lead the prayer.

(Students will rise for the prayer)

Before taking your seats, kindly arrange your

chairs properly and pick up trashes on the floor.
(Students will execute)

Let me check your attendance first.

Let me hear your energetic HELLO when your

name is called
Hello!
…….
(Calling names)

Wow! Very Good no one is absent today!

Let’s have 5 claps!

(Students clap their hands)

B. COLLECTING AND CHECKING OF ASSIGNMENTS

I gave you an assignment last meeting, right?
Please pass it forward and to the center aisle,

In a count of 5
(Students will pass their assignments)
(the teacher will count up to 5)

Are all papers in? Thank you

Yes ma’am.

C. REVIEW

Class, what was our topic last meeting? Who can

recall what was our topic yesterday?
(Student raising a hand)
Yes, _______.
Last meeting, we discussed the table services.

Thank you, _____. So, last meeting we discussed

about the techniques in carrying plates. May I
request ____ to demonstrate to us Russian
service.
And ___ for American service and ____ for
English service

Very Good. Thank you, ____. Any questions

about this topic?

None? so it means you are ready for our next

topic.
None ma’am.
D. MOTIVATION

This morning we will have a new discussion and

activities as well.
Let me group you into 4 groups, let’s count from 1
to 4, starting from this row.

Okay, group 1 will stay here, group 2 will stay here

also and group 3 there, while group 4 will be there.
Faster. (Students counting)

May I have one representative in each group to be

here in front?
Okay. So, our first activity today is called paint me
a picture. Are you familiar in this game?
Yes ma’am.
Very Good! I will let the representatives read the
sentence here and after that the representatives
will be in their assigned groups to discussed how
to portray it. We will give you one 60 seconds to
do that and once you hear a whistle everybody
should be freeze. Okay?
Now, representatives here please. Yes ma’am!
(Paint me a picture continues)
(Students portray the sentences)
Okay class! Good job for your cooperation!

From the things we did during in our game or

activity, do you have an idea what will be our
lesson for today?

Yes ma’am!!
What do you think our lesson today?
Handling guests with special needs
Very Good!

E. PRESENTATION OF OBJECTIVES

To begin our lesson, let me present to you the

lesson objectives for this day so that you will be
guided with what are expected to you at the end
of this period.

First, kindly read ________.

Recognize the proper way in handling guests with
special needs.
We will recognize how to handle those guests with
special needs.

Second, kindly read ________.

Demonstrate the guidelines in serving guests
Later we will demonstrate each guideline in with special needs
serving guests with special needs

Lastly, kindly read ________.

Value the importance of serving efficiently to the
Of course, we will know why is it important to guests with special needs.
serve those guests efficiently.

F. UNLOCKING DIFFICULT TERMS

For us to understand well and to have smooth

transition, we will unlock some difficult terms.

Booster seat- a seat for a young child, used in

a car, at a table, etc. that raises him or her to
a higher level.

Limited mobility- person who can move quite

freely with minimal assistance or to the ones who
rely on a wheelchair.

Let’s read together!

(Students executes)

Thank you so much class!

G. LESSON PROPER
 Activity
Let’s have our activity #2! Still with your groups a
while ago. Listen carefully to the instruction. I
have here envelopes and inside here are words
and sentences, all you have to do is match
accordingly then you have to post that here in
front. I’ll give you 2 minutes to do this, are you
ready?

Done? Yes ma’am!

 Analysis

Group 1, are you all sure of your answers?

How did you come up with your answers group Done ma’am!
2?
Group 3, how do you find answering each
number? Was it easy?
How about group 4? (Group members will tell their experience when
answering)
Okay, let’s see if you are all check.

Let’s enumerate first who are those guests with

specials needs, who can name?

Yes, _____ (Student raises a hand)

Okay, blind or sight impairment, another one?

Blind ma’am

Very Good, deaf or hearing impairment, what (Student raises a hand)

else? Deaf ma’am

Very Good! Mobility impairment and also one (Student raises a hand)
thing you almost forgot, starts with c. Mobility impairment

Very good! Children are also part of it. C? hmmmm….

Children?
 Abstraction

Food establishments always strive to make all

guests feel comfortable at all times. With the
increased number of persons with disabilities,
restaurant staff must be aware of, prepare for,
and be sensitive to every situation that’s why
Serving guests with special needs such as children
and persons with disabilities is just as important.

So here are some guidelines when serving guests

with special needs:

Sight Impairment- let them seat in a quiet place

within a restaurant so that they can concentrate
on their conversations with companions and
never overfill glasses, cups or soup bowls.

Hearing impairment- stand in a position where

customer may able to see your face clearly
- Speak slowly and distinctly
- Describe food and drink items in simple,
precise and plain language.
- Let them seat away from excessive noise
as this may uncomfortable for them
wearing hearing aids.
- Read back the food and beverage order
to confirm all requests.
Limited mobility- place wheelchair users at tables
where space is adequate for maneuverability.
 - Position them at the main corridors of
customers and also within easy access for
washrooms, exits and fire exits.
- Crutches or walking sticks should be
place where there are easy accessible
Children- ask whether a booster seat or high chair
is needed
- Remove any sharp objects from the table
- Talk to the children as you serve them
- Remove glassware from the covers of
small children and lidded plastic
containers are generally appreciated by
parents.
- Serve children as quickly as possible and
serve them first
- Make sure that the area beneath the
table is swept thoroughly.
In a restaurant setting, there may be possible
unfortunate situations such as customer being ill
while being served in a restaurant. If this occurs
servers and persons in authority may take in
action immediately:
1. As soon as it is noticed, person in
authority such as captain waiter or
restaurant manager should be informally
informed.
2. The person in authority must determine
or try to judge if the illness already a
serious nature.
3. If illness is already a serious nature,
immediately call emergency services for
an ambulance with the doctor for
primary inspection.
4. If the illness is not serious, a fresh cover
should be laid and the meal should be
returned from the hotplate.
 Generalization
So, those are the simple guidelines in serving
guests with special needs. Who can name the
different guests with special needs?

Yes, ___

(Student raises a hand)

Very Good! (follow up questions continue)

Now, why is it really important for the servers to (Student answers)

efficiently serve guests especially those with
special needs? It is important for them to be serve efficiently to
help them feel comfortable and to ensure them
that they have the same rights and opportunities
Very well said! like everybody else.
Does it mean you are ready for our next activity?
 Application
Our 3rd activity is a role play where you are given Yes ma’am!
a situation and will let you think how to respond
on this.
Listen carefully, I have here some piece of papers
and representatives should pick from here. After
that you’ll be given 3 minutes for brainstorming
then you will present here in the front.

Before that, let me present to you our rubric in

grading you. (Presents a rubric)
 Any questions?
Time starts now!

Done? None ma’am!

(Teacher will rate them after) Yes ma’am!

(Each group will present)

Good job guys!

Let’s have a round of applause of each and every
one!!
In dealing with guests with special guests, what
are the values you need to possess? Understanding

Consideration on their capabilities ma’am!

Another one?

Very good!! We must also respect them and

consider their capabilities or even understand
them more.

As we depart later on, may we remember that

good values are very important. Okay?
Yes ma’am!!

Since everybody seems understood well our

topic. Get ½ sheet crosswise paper and answer
directly.

IV. Evaluation
Directions: Write T if the statement is True and F if the statement is false.

1. Seat Hearing impaired customers in a very loud noise.

2. Overfill glasses, cups and soup bowls
3. If customer has children, never asked them to have a booster seat or high chair.
4. Make sure that the area beneath the table is not swept thoroughly.
5. Guests with limited mobility should be not place within easy access of washrooms,
exits and fire exits.
6. The person in authority must not judge whether illness is of a serious nature.
7. Do not call immediately the emergency services if it is a serious nature.
8. Remove any sharp objects in the table
9. Talk to the children when you serve them.
10. Speak slowly and distinctly when speaking to the guest with hearing impaired.

V. Assignment
In a ½ crosswise of yellow paper,
Research on the two main types of catering:

a. On-premise catering
b. Off-premise catering

Reference:
G. Shirke, (2016). Types of Catering Establishments. From
https://www.linkedin.com/pulse/types-catering-establishments-wwwgajananshirkecom-author-
trainer