DAILY LESSON PLAN FOR SENIOR HIGH SCHOOL

FOOD AND BEVERAGE SERVICE NCII

1st Semester / 2nd Quarter
2016 - 2017

Date 1, September
Day Thursday
Time 10:15AM-12:15PM

A. Topic: PROVIDE FOOD AND BEVERAGE SERVICE (BS) (TLE_HEFB9-12BS-IIc-d-2)

B. Learning Competencies/Content:
1. Set tables within the required timeframes in accordance with the standards
and/or customer’s special requests
2. Dress tables according to standard procedures and/or any approved special
requirements
3. Check cleanliness and condition of tables, glassware, service ware, and cutlery
prior to service
4. Remove, clean and replace items that are below standard based on relevant
guidelines
C. Objectives:
1. To recognize the equipment needed to prepare in the service area.
2. To examine the equipment and auxiliary items needed to set up for service.
3. To operate the equipment and auxiliary items need to be set up for service.

D. Materials: Curriculum guide, projector and power point presentation

a. Reference: K to 12 SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK HOME ECONOMICS – FOOD AND BEVERAGE SERVICES (NC II)
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E. Procedures:
A. Preparatory Activity
1. Daily Routines: Prayer, Checking the cleanliness of the classroom, greetings,
checking of attendance.
2. Recall:
Guide questions:
 What do you mean by plate waste?
 What do you mean by single used items? Give examples.
 How do you store cleaned crockery and cutlery items?
 What is the difference between clean and sanitized?

B. Development of the Lesson

1. Motivation
Pinoy Henyo
1. Coffee machine
2. Sugar
3. Teaspoon
4. Napkins
5. Lemon
6. Toasters
7. Knife

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 8. Salt and pepper shakers
9. Wine glass
10. Menu
2. Presentation
DO: Interactive Teaching and learning
Class Activity – Samples
Teacher shows students examples of equipment and auxiliary items used in service
preparation as identified on the discussion.

 Discuss the steps associated with setting up coffee area.

 Discuss the steps associated with organising other equipment.
 Discuss the different types of cutlery used in a food and beverage outlet
 Discuss the different types of crockery used in a food and beverage outlet
 Discuss the different types of glasses used in a food and beverage outlet
 Discuss the different types of condiments used in a food and beverage outlet
 Demonstrate common napkin folds.
 Discuss the different items commonly found at a waiter’s station

a. Application Activity.
I. Class Activity – Demonstration and Practical Exercise
Teacher:
 Demonstrate 10 napkin folds in one minute.

Practical Exercise: H.E. Canteen/Laboratory

 Demonstrates how to set up the equipment in the H.E./Canteen Laboratory
 Demonstrate different napkin folds.

C. Evaluation
a. Quiz
1. How can you ensure cutlery is clean?
2. How can you ensure crockery is clean?
3. How can you ensure glassware is clean?
4. What preparation activities need to take place to ensure the condiments are ready?
5. What are common napkin folds?

D. Assignment
1. Make a portfolio of 25 different folds in napkin to be submitted on Monday Sept.
5, 2016

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