LYCEUM-NORTHWESTERN UNIVERSITY

URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

COURSE PLAN
Subject: Food and Beverage Services A.Y. / Semester: 2020-2021
Name of Faculty: Johnson M. Fernandez Class Schedule:
Instructor’s Email: Fernandez.jhonson@gmail.com Schedule of Online Distance Learning:

COURSE DESCRIPTION: This course on Food and Beverage Services leads to National Certificate Level II (NC II).This course is designed for a high school student to develop knowledge,
skills, and attitude to perform the tasks required. It covers the core competencies of (1) prepare dining room/restaurant area for service; (2) welcome guests and take food and
beverage orders; (3) promote food and beverage products; (4) provide food and beverage services to guest; (5) provide room service; and (6) receive and handle guest concerns. The
preliminaries of this specialization course include the following: (1) core concepts in food and beverage services, (2) the relevance of the course, and (3) exploration of career
opportunities as a Food Attendant or Chef de rang.

FIRST QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
The Learners… The learners will The learners The learners:
value… demonstrate an  Individual  Oral  Food and  Laptop
1.1 Prepare service stations, table understanding discussion recitation Beverage  Power
setting, and setting the ambiance of of… Services point
the foodservice facility. Preparation for food By asking
Independently
 Cooperative ( First presentati
service operations. pertinent question Concepts and Edition)by: on
1.2 Asking pertinent questions to prepares the dining learning  Quizzes
to complete the principles in Leonora D.  Google
complete the details of the preparing the dining room/restaurant
details of the area for service and Basbas classroom
reservations. room/restaurant
reservations. table reservations.
area for service.
1.3 List reservation data on forms
accurately based on
establishment’s standards.
2.1 Prepare the service Preparation of service And apply food Checking and Demonstrates Food and  Laptop
equipment/utensils and supplies. station and hygiene and cleaning the knowledge and  Brainstorming  Formative Beverage  Power
2.2 Identify the basic types of equipments. Occupational condition of all skills in food and assessmen Services point
tableware needed for the Health & Safety tables, tableware beverage service t ( First presentatio
n
preparation of service station and measures by and dining room related to the Edition)by:
 Google
equipment. cleaning and equipment preparation of Leonora D.
classroom
2.3. Discus the legislation on OH & S wiping service station and Basbas
and food hygiene. equipments/utens equipment.
ils and supplies.
3.1. Discuss the implementation of The safe handling
mise-en-place needed in food Implementing Mise – The checking of of foods during Perform hygiene  Demonstratio  Questionin  Food and  Laptop
preparation. en-Place. equipment and preparation, and and sanitation in n on how to g Beverage  Power
3.2. Demonstrate how to clean, wipe prepare for clean utensils, food and beverage wash food, techniques Services point
and put tableware and dining room service. equipment, handling. equipment ( First presentatio
n
equipment in their proper places. appliances, /utensils Edition)by:
 Google
3.3. Enumerate the importance of storage facilities, properly. Leonora D.
meet app
mise-en-place in the service. kitchen and dining Basbas

4.1. Demonstrate the different table Set-Up tables in the On how to laid On how to arrange The learner  Fold properly  Practicu  Food and  Laptop
napkin folding styles. dining area cloth napkins tables, chairs and demonstrates and laid cloth Beverage  Power
4.2. Explain General Rules in Laying knowledge and skills m/Labor
properly on the other dining room napkins on Services point
Covers/Table Set-Up. in food and atory presentatio
table furniture to the table ( First
4.3. Evaluate their performance in beverage service  Oral n
making styles for table setting.
appropriately ensure comfort related to table appropriately Edition)by:
according to and convenience
recitatio
setting, table according to Leonora D.
napkins folding of the guest. napkins n Basbas
skirting, and napkin
style folding in folding style.
accordance with the
proper procedures
and guidelines

STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS) A.EXPLORE: Prepares the dining room/restaurant area for service
August 24 – 28, 2020 Competencies/Outcomes: and table reservations.
1. Prepare service stations, table setting, and setting the ambiance of the foodservice facility. B.ENGAGE: Understanding of concepts, and principles in
 2. Ask pertinent questions to complete the details of the reservations.
3. List reservation data on forms accurately based on establishment’s standards.
preparing the dining room/restaurant area for service.
C. EXPLAIN: Explain the reservation process based on
establishment’s standards.
D. EXTEND: Make a simple reservation card/forms based on
establishment’s standards.
E. EVALUATE: Test for Food Service Operations; Prepare the
dining room operation for service

Week 2
August 31- September 4, 2020
Topic: Preparation of service station and equipments
Competencies/Outcomes:
1. Prepare the service equipment/utensils and supplies.
2. Identify the basic types of tableware needed for the preparation of service station
and equipment.
3. Discus the legislation on OH & S and food hygiene
A.EXPLORE: Create a virtual discussion on how to clean, wipe,
and put tableware and dining room equipment in their proper
places
B.ENGAGE: Demonstration on how to refill condiments and
sauce bottles and wipe, clean and dry the necks and tops of the
bottles.
C. EXPLAIN: Explain the hygiene and sanitation in food service
industry.
D. EXTEND: The learners will enumerate the basic types of table
ware needed in food service operations.
E. EVALUATE: The learners will have an oral recitation regarding
how to apply food hygiene and Occupational Health & Safety
measures.

Week 3 Topic: Implementing Mise –en-Place. A.EXPLORE: identify the basic types of table ware needed in the
September 7-11, 2020 Competencies/Outcomes: preparation for service station.
1. Discuss the implementation of mise-en-place needed in food preparation B.ENGAGE: Demonstration on how to wipe and polish
2. Demonstrate how to clean, wipe and put tableware and dining room equipment in tableware and glassware before they are set up on the table.
their proper places. C. EXPLAIN: Virtual discussion about the importance of mise-en-
3. Enumerate the importance of mise-en-place in the service. place in the service.
D. EXTEND: Enumerate the classification of table ware and give
 their uses.
E. EVALUATE: The learners will have an oral recitation about
implementing mise-en=place.
Week 4 Topic: Set-Up tables in the dining area A.EXPLORE: The learners will make the different table napkin
September 14-18,2020 Competencies/Outcomes: folding styles.
1. Demonstrate the different table napkin folding styles. B.ENGAGE: Virtual demonstration on table setting, table
2. Explain General Rules in Laying Covers/Table Set-Up. skirting, and napkin folding in accordance with the proper
3. Evaluate their performance in making styles for table setting. procedures and guidelines.
C. EXPLAIN: Discuss the proper procedure and guidelines in
setting the table.
D. EXTEND: Enlist how to fold properly and laid cloth napkins on
the table appropriately according to napkins folding style.
E. EVALUATE: Perform the different napkin folding styles.

SECOND QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
1.1. Discuss the Sequence of Food The learners will The learners The learners:
Service. value… demonstrate an  Demonstra  Oral  Food and  Power
1.2. Demonstrate the principles in Welcome guest and understanding tion in recitation Beverage Point
welcoming guests and taking take food and How to greet the of… welcoming Services  Youtube
food and beverage orders. beverage orders guests with an Concepts and Demonstrate guests and  Quiz ( First
1.3. Explain procedure and rationale appropriate principles in the proper way taking food Edition)by:
 in seating the guests. welcome welcoming guests of receiving and Leonora D.
and taking food customers. beverage Basbas
and beverage orders.
orders

 Demonstra
tion on
Practice skills in how to
2.1.Discuss the Order Taking How to be Knowledge and responding to present  Oral  Power
Procedures Order Taking effective and skills in food and customers’ menu to recitation  Food and Point
2.2. Identify and explain the basic Procedures efficient in taking beverage service needs in terms customers, Beverage  Youtube
menu types. orders and special related to taking of taking down take orders Services
2.3. List select appropriate request to the food and beverage correct menus, completely ( First
tableware and cutlery for the chosen customer. orders. and special food , and take Edition)by:
menu. preparations as note of the Leonora D.
requested. special Basbas
requests

3.1. Explain the Suggestive Selling Promote Food and On how to offer Appreciation and  Oral  Food and  Power
Techniques and Procedures. Beverage Products items on specials promote new Demonstrate  Discussion recitation Beverage Point
3.2. List past and current trends in or promos to trends in food and knowledge and  Sit work Services  Google
Food and Beverage. assist guests with beverage service skills in food and  Cooperativ ( First classroom
3.3. Discuss the Up selling food and beverage beverage service e learning Edition)by:  Google
Techniques selections. related to Leonora D. meet
suggestive and Basbas
up selling
strategies.

The sanitation and Concepts and Demonstrates

 Provide Food and hygiene practices principles in knowledge and  Demonstra  Practicum/  Food and  Power
4.1. Discuss the Principles in Food Beverage Services to in dealing with providing food skills on the tion to Laboratory Beverage Point
and Beverage Service Guest guests, and in and beverage proper way of serve food Services  Google
4.2. Make a different food service responding to services to guests giving food and orders in ( First classroom
styles providing food and beverage their food and in various types of beverage accordanc Edition)by: Google
services to guest. beverage service dining venues and services to e with the Leonora D. meet
4.3. Demonstrate the Techniques in needs diverse styles of guests enterprise Basbas
Carrying plates and ashtrays. service. serving
style
standards

STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: Welcome guest and take food and beverage orders A.EXPLORE: Cite an observation on how to present menu to
September 21-25,2020 Competencies/Outcomes: customers, take orders completely, and take note of the special
1. Discuss the Sequence of Food Service. requests
2. Demonstrate the principles in welcoming guests and taking food and beverage B.ENGAGE: Bridge the concepts and principles in welcoming
orders. guests and taking food and beverage orders
3. Explain procedure and rationale in seating the guests. C. EXPLAIN: Explain procedure and rationale in seating the
guests.
D. EXTEND: List the proper way of receiving customers.
E. EVALUATE: Demonstrate how to great guest with an
appropriate welcome.
Week 2 Topic: Order Taking Procedures A.EXPLORE: Give customers’ needs in terms of taking down
September 28-October 2,2020 Competencies/Outcomes: correct menus, and special food preparations.
1. Discuss the Order Taking Procedures B.ENGAGE: Bridge the concepts and principles in welcoming
2. Identify and explain the basic menu types. guests and taking food and beverage orders
3. List select appropriate tableware and cutlery for the chosen menu. C. EXPLAIN: Explain procedure and rationale in seating the
guests.
D. EXTEND: List the proper way of receiving customers.
E. EVALUATE: Demonstrate how to great guest with an
appropriate welcome.
Week 3 Topic: Promote Food and Beverage Products A.EXPLORE: Give the current food menus, and service trends
October 5-9,2020 Competencies/Outcomes: and dishes.
1. Explain the Suggestive Selling Techniques and Procedures. B.ENGAGE: Discuss an understanding on promoting food and
 2. List past and current trends in Food and Beverage
3. Discuss the Up selling Techniques
Week 4 Topic: Provide Food and Beverage Services to Guest
October 12-16,2020 Competencies/Outcomes:
1. Discuss the Principles in Food and Beverage Service
2. Make a different food service styles providing food and beverage services to guest.
3. Demonstrate the Techniques in Carrying plates and ashtrays.
beverage products.
C. EXPLAIN: Virtual discussion on how to suggest name of
specific menu items to guests to help them make the choice and
know what they want.
D. EXTEND: Let the learners demonstrate on how to be efficient
to customers’ query on foods and drinks with courtesy.
E. EVALUATE: Test on how to Promote Food and Beverage:
Suggestive selling.
A.EXPLORE: The learners will watch the techniques in carrying
plates and ashtrays.
B.ENGAGE: Incorporation the various types of dining venues
and diverse styles of service
C. EXPLAIN: Virtual discussion on the Different Food Service
Styles
D. EXTEND: Enlist the proper way of giving food and beverage
services to guests
E. EVALUATE: Test for Provide food and Beverage to Guest.

Grading System: NOTE: Rubrics have to be provided to the

Learners prior to the giving of
Written Works
Activities /written works.
Performance Task
Exam

Prepared by: Checked & Reviewed by: Approved by:

Subject Teacher Academic Coordinator Principal