GRADES 1 to 12 School College for Research and Technology Grade Level HOME ECONOMICS 12

DAILY
LESSON LOG Teacher Learning Area Food & Beverage Services
LESLIE R. OFANDA
Teaching Dates
JAN. 6-11, 2020 Quarter 2nd QUARTER
and Time

Session 1 Session 2
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be
followed and if needed, additional lessons, exercises and remedial activities may be done for developing content knowledge and
I. OBJECTIVES competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and
competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
A. Content Standards The learner demonstrates understanding of The learner demonstrates understanding of
concepts and principles in providing food concepts and principles in providing food
and beverage services to guests in various and beverage services to guests in various
types of dining venues and diverse styles types of dining venues and diverse styles
of service of service
B. Performance Standards The learners: 1. demonstrates the skills in proper food and
1. demonstrates skills in the different type beverage selection in handling guests with
or style of table setting with character, and special needs
right color combinations for aesthetic 2. demonstrates skills in responding to cultural
food needs with variety and quality
considerations
3. Respond efficiently to customers’ query on
2. responds effectively and efficiently to food and drinks with courtesy
customers’ special requests’ that are
within the bounds of the service
guidelines of the establishment
3. demonstrates wholesome personality in
receiving customers
4. shows prompt attention to customers’
needs in terms of advanced service
reservations
Prepare and check service ware for completeness 2.1 Attend to anticipated additional request or
ahead of time needs of the guest
3.2 Set-up tables and chairs in accordance with the 2.2 Offer and serve additional food and
C. Learning Competencies /
event requirements
Objectives beverage at the appropriate time
3.3 Serve food according to general service
principles
2.3 Provide necessary condiments and
Write the LC code for each
3.4 Handle food based on food safety procedures appropriate tableware based on the food order
3.5 Ensure coordinated service of meal courses 3 2.4 Recognize and follow up delays or
.6 Keep assigned areas clean in accordance with deficiencies in service promptly based on
enterprise procedure enterprise policy
3.7 Clear tables and bring soiled dishes for 2.5 Conduct “3-minute check” for guest’s
dishwashing after the event or function satisfaction
3.8 List and monitor number of guest being served
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in
II. CONTENT a week or two.

LESSON 4: PROVIDE FOOD AND LESSON 4: PROVIDE FOOD AND

BEVERAGE SERVICES TO GUESTS BEVERAGE SERVICES TO GUESTS
(SG) (SG)
 Banquet Service  Knowledge on different Wines
 Carrying Plates and its services
 Trays Procedures  Procedure in presenting and
 Food Safety Principles opening wines and Beverage
TLE_HEFBS912SG-IIIe-6 Service TLE_HEFBS912SG-IIIf-
g-7
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete
III. LEARNING RESOURCES and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.

A. References
1. Teacher’s Guide pages

2. Learner’s Materials pages

3. Textbook pages
4. Additional Materials from URL: Food%20&%20Bev%20Topic/TM_ URL:Food%20&%20Bev%20Topic/TM_
Learning Resource (LR)
Provide_room_service_Final.pdf Provide_room_service_Final.pdf
portal
URL: URL:
B. Other Learning Resources
Food%20&%20Bev%20Topic/TM_ Food%20&%20Bev%20Topic/TM_
Provide_room_service_Final.pdf Provide_room_service_Final.pdf
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by
demonstration of learning by the students which you can infer from formative assessment activities. Sustain learning systematically by providing
IV. PROCEDURES students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they
learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
The teacher will ask some questions about the The teacher will ask some questions about the
 A. Reviewing previous last topic discussed on the ff: last topic discussed on the ff:
lesson or presenting the
new lesson  Principles in Food and Beverage  Banquet Service
Service  Carrying Plates
 Different Food Service Styles  Trays Procedures
 Sequence of table Service  Food Safety Principles
 Techniques in Carrying plates and
ashtrays

The teacher will present a presentation

B. Establishing a purpose The teacher will present a presentation that focuses
for the lesson on the: that focuses on:
 Banquet Service
 Carrying Plates 
Knowledge on different Wines
 Trays Procedures and its services
 Food Safety Principles  Procedure in presenting and
opening wines and Beverage
The teacher will discuss the banquet service, The teacher will discuss the different
C. Presenting examples/
carrying plates, trays procedures, and food wines and it’s services, and also the
instances of the new
lesson. safety principles. And she will demonstrate a procedures in presenting and opening
simple procedure to do so. wines and beverage. And she will
demonstrate a simple sequence on how to
do this.
The teacher will also ask a student to The teacher will also ask a student to share
D. Discussing new concepts
and practicing new skills share their some thoughts or ideas about their some thoughts or ideas about the
#1 the topic. topic.
Interactive lecturing discussion with Interactive lecturing discussion with
E. Discussing new concepts
and practicing new skills cooperative learning structures. cooperative learning structures.
#2
The students will give some ideas about the The students will give some ideas about
F. Developing mastery
topic and they will explain it with their own the topic and they will explain it with their
(Leads to Formative
Assessment 3) ideas and understanding. own ideas and understanding.
G. Finding practical The teacher will give scenario to the students The teacher will give scenario to the
applications of concepts
about the topic and they will have to relate it students about the topic and they will have
and skills in daily living
with the real world situation. to relate it with the real world situation.
The teacher will ask some question about: The teacher will ask some question about:
H. Making generalizations and
abstractions about the  Banquet Service  Knowledge on different Wines
lesson  Carrying Plates and its services
 Trays Procedures  Procedure in presenting and
 Food Safety Principles opening wines and Beverage

The Learners must group themselves into two Pen and paper test.
I. Evaluating learning
(2) and they will demonstrate the procedures
in carrying trays.
J. Additional activities for
application or remediation

V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students
VI. REFLECTION learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?
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?