Sei sulla pagina 1di 4

DAILY School Grade Level Grade 12 TVL

LESSON
Teacher Learning Area Food and Beverage Services
LOG
Teaching Quarter First Semester
Dates:
Ds

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

At the end of the lesson, the learners will be able to demonstrate understanding of concepts and principles in welcoming guests and taking food and
I. OBJECTIVES beverage orders

A. Content The learner demonstrate understanding of concepts and principles in welcoming guests and taking food and beverage orders
Standards
The learner: 1. demonstrates the proper way of receiving customers
B. Performance 2. manifest prompt awareness to customers’ needs in terms of advanced service reservations, and respond positively
Standards to the workable terms and conditions as requested

C. Learning  Discuss the proper  Acknowledge guests as soon as they arrive


Competencies / sequence of food service.  Greet guests with an appropriate welcome
Objectives  Enumerate the proper  Check details of reservations based on established standard policy
sequence of food service.
II. CONTENT Sequence of Food Service Welcoming and Greeting Guests Procedure
III. LEARNING Curriculum Guide, Learner’s Manual, Teacher’s Guide, Multi-media projector and laptop
RESOURCES
A. References

1. Teacher’s Guide Curriculum Guide Page 14


Curriculum Guide Page 15
pages
2. Learner’s
Materials
pages
3. Textbook pages None
None

4. Additional Projector, Laptop, chalkboard, Projector, Laptop, chalkboard, Class Registry/Index Card, Pictures chalkboard, Class Registry
Materials from
Class Registry/Index Card
Learning Resource

Page 1 of 4
(LR) portal

B. Other Learning YouTube F&B NC II Actual


Reso 1.3 Check details of Assessment
reservations based on Pictures of Industry YouTube F&B NC II Actual Assessment, Pictures of Industry, E-books on google, Pictures of Industry
established standard policy
urces
IV. PROCEDURES

Present situations where a food


A. Reviewing Review of previous discussions. Review of previous Review of previous Review of previous
previous lesson service attendant does not
(5 minutes) discussions. discussions. discussions.
or presenting follow the proper food service
the new lesson (5 minutes) (5 minutes) (5 minutes)
procedures.
(10 minutes)

B. Establishing a Discuss the importance of the Discuss the importance of the Discuss the importance of Discuss the importance of Discuss the importance of
purpose for the
lesson
lessons lessons. the lessons. the lessons. the lessons.
(10 minutes). (10 minutes)

B. Presenting Video presentation on a


examples/ Present situations where there restaurant situation.
instances of the
new lesson is a smooth sequence of food (5 minutes)
service. (10 minutes)
C. Discussing new Present Powerpoint Presentation Students will give feedback on
concepts and on proper sequence of Food the video.
practicing new Service. Students give (10 minutes)
skills #1 comments. (5 minutes)
D. Discussing new Call students to enumerate the Present the proper way of
concepts and sequence in food service. welcoming and greeting the
practicing new (10 minutes) guest/s.
skills #2 (30 mins)
E. Developing Simulate / role play the proper Script-making on welcoming and Simulation and role playing Simulation and role Simulation and role playing
Mastery sequence in food service. greeting the guest/s. on welcoming and greeting playing on welcoming on welcoming and greeting
(45 minutes) (1 hour) the guest/s. (2 hours) and greeting the guest/s. the guest/s. (2 hours)
(2 hours)

Page 2 of 4
F. Finding practical Human relations and Human relations and Human relations and
applications of Hospitality in receiving visitor/s can be developing developing developing communication
concepts and skills related and applied based on the new
in daily living communication skills can communication skills skills can be applied in the
learned concept. be applied in the can be applied in the students’ daily living
students’ daily living. students’ daily living

G. Making Making Reflections on what


generalizations  Enumerate the sequence in food they learned and how they
and abstractions
about the lesson
service. can improved themselves.
 What are the factors we should
remember for each sequence?
H. Evaluating Answer Self-check 2.1 Peer Evaluation and Peer Evaluation and Peer Evaluation and
learning
Teacher Evaluation using Teacher Evaluation Teacher Evaluation using
the Performance Criteria using the Performance the Performance Criteria
Checklist and Rubrics. Criteria Checklist and Checklist and Rubrics.
Rubrics.
I. Additional
activities for
application or
remediation
V. REMARKS .

VI. REFLECTION
A. No.of learners who earned 80%
on the formative assessment
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
strategiesworked well?Why did
these work?

Page 3 of 4
F. What difficulties did I
encounter which 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?

Page 4 of 4

Potrebbero piacerti anche