4A’s Detailed Lesson Plan for Grade 9 Students

Name of Sectio
Russelleen L. Malimbog BTLEd-HE 3
PST n
Leaning
Classroom Time
Area
Grade Level Grade 9 Date

I. Objectives

At the end of the lesson the students are expected to:

1. Identify the different types of food services
2. Perform the different types of food services
3. Value the importance of the different types of food services in serving guests

II. Subject Matter

Topics: Types of Food Services
References: Department of Education, (2017). Food and Beverages Services Manual
(p.185-195). Pasig City: Sunshine Interlinks Publishing House
Materials: Powerpoint presentation, tv, laptop
Time: 45 minutes
III. Procedure

Teacher’s Activity Student’s Indicators

Activity
A. Preparatory Everybody please stands for the o Establish safe
Activity prayer. and secure
learning
1. Opening Prayer Yes ____________. Please lead In the name of the environments
the prayer. father, of the Son, to enhance
of the learning
Holy Spirit, Amen. through the
2. Greetings consistent
Good morning class! How are you implementation
today? of policies,
Good morning, guidelines and
Glad to hear that! Ma’am! procedures.
“Were fine ma’am”
Before you sit down, please pick
some papers under your chairs and
arrange your chairs properly.
Student’ do as
3. Checking of told.
attendance Let me check your attendance
first. Class, please say present if
you are around.
1. Andal
2. Anore
3. Besing
4. Biore
5. Bisaga
6. Bueno
7. Catubay
 8. Carmen

B. Review
So, before we proceed to our Present Ma’am!
discussion. Let us review first
our topic yesterday. Yesterday
we discuss about?
Who can recall our topic
yesterday?
Yesterday we
Okay very good! discuss about the
Yesterday we tackled about the kitchen tools.
kitchen tools.

What are the kitchen tools?

Give me at least five tools that
we commonly see in our
kitchen?

Justine!
The tools that we
Very good Justine! commonly see in
The kitchen tools that we our kitchen tools
commonly see in our kitchen are:
are: 1. Chopping Board
1. Chopping Board 2. Knife
2. Knife 3. Tongs
3. Tongs 4. Colander
4. Colander 5. Measuring Spoon 5. Measuring
and Cups spoon and Cups
 This morning, we will have a
C. Motivation new discussion and activities as o Apply a range
well. of successful
strategies that
Let me group you into 3 (Students maintain
groups, let’s count from 1 to 3, counting) learning
starting from this row. environments
that motivate
Okay, group 1 will stay her, learners to
group 2 will stay here also and work
group 3 there. productively by
Yes ma’am! assuming
May I have one representative responsibility
in each group to be here in Yes ma’am! for their own
front? learning.

Okay. So, our first activity today

would be charades. Are you
familiar with this?

I will let representatives pick

some papers then act in the
front to be guess by the group
members.

Now, representatives here

please. Are you ready? Yes ma’am

Time starts now!

(charade continues)
 Okay class! Types of food
services style
Good job for your cooperation! ma’am!
From the things we did during
in our game or activity, do you
have an idea what will be our
lesson for today?

What do you think our lesson

today? Different types of o Apply
food services style knowledge of
ma’am! content within
Very Good! and across
curriculum
teaching areas.

D. Lesson Proper
This time lets proceed to our
1. Activity activity, are you ready class? o Used research-
based
I have a box here with your names Yes, Ma’am! knowledge and
written on pieces of paper. principles of
Whichever name is picked, that teaching and
person will arrange the scrambled learning to
letters. enhance
professional
Scrambled words: practice.

(CHNEFR EECVIRS)
French service
 o Maintain
(IASSURN EECVIRS) Students do as told learning
Russian service environments
that promote
(ANMEACRI EECVIRS) fairness,
American service respect and
care to
(ILYFAM-ELSTY EECVIRS) encourage
Family-Style Service learning

2. Analysis Okay so let’s have a round of

applause for each and every one.

1. How did you feel about the

activity that you have just
done?
Enjoy Ma’am
2. Did you find it difficult?

To begin our lesson, let me A little bit Ma’am

3. Abstraction 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 ________.

We will identify the different

types of food services.
 Second, kindly read ________.
(Students read
Later we will perform the together)
different types of food services.
Lastly, kindly read ________.
Of course, we will know the
importance of the different
types of food services in
serving guests.

Types of Service Style

 American Service Style

American Service is a simple and informal

form of service. It is also termed plated
service. In the American style of food
service, dishes are neatly plated in the
kitchen by the kitchen staff and placed on
the guest’s cover from the right-hand
side. The waiter should be able to carry
at least three full plates to speed up the
service.
  Buffet Service Style

The buffet is self-service, where food is

displayed on tables. The guests take
plates stacked at the beginning of the
table and proceed along, requesting
the buffet’s attention to serve them or
help themselves. At stand-up buffets,
guests are forced to stand and eat.

 French Service Style

French Service is also known as family

service. In French, this service is found
in family pensions and banquets, Where
the dish is presented to each guest from
the left-hand side to help himself or
herself. For a small party of two to three
guests.
Dishes ordered by them are placed on the
table with service implements and plates
for the guests to help themselves.
  Russian Service Style

Russian service is a very elaborate service

and may also be termed a Sideboard
service. In this style, large joints, roast
poultry, whole fish, and so on.
In this service, elaborate garnish is neatly
arranged on a platter presented to the
host, taken back to the sideboard,
carved, portioned, and served to the
guests with a service spoon and fork.
  Gueridon Service Style

This Gueridon service is also named

the Trolley Service. In this style of
service, dishes are prepared, carved,
dressed, or flambéed on a trolley in front
of the guests and served with a service
spoon and fork. It is a very effective tool
for merchandising.

 Tray Service Style

Tray service is a type of food service

operation where dishes are ordered by
guests, neatly portioned and arranged on
a tray with necessary cutlery, and taken
to their rooms, beds, or seats by waiters.
Special trays are available to retain the
temperature of the dishes. This style is
practiced in in-room service, hospitals,
flights, and institutional catering
  Self-Service

This is the simplest form of

service, where members of the service
staff do not serve guests. Customers help
themselves to the dishes they would like
to consume.
Self-service is further classified into
the following types:

 Cafeteria service.

 Counter service.

 Vending service.
 So, those are the types of food services.
Why do
you think it is important for you to know
the
different types of food services? ]
4. Generalization

(Student raising a
hand)

It is important to
know the different
types of food
services style
because it helps us
Very well said, ______ to learn more and
Does it mean you are ready for our next every management
activity? has to adhere to a
variety of
special standards
Our next activity is a that ensure the
 demonstration of the different satisfaction of all
types of food services style. guests.
Each group will choose 1 types
5. Application of food services style and
demonstrate it on front. Yes, Ma’am

I will give you 5 minutes to

prepare.

Before that, let me present to

you our rubric in grading you.
(Presents a rubric)

Rubrics Score
Execution 25%
Teamwork 25%
Presentation 35%
Time 15%
Management
Total 100%

Any questions?

Time starts now!

Done?
None Ma’am

(Teacher will rate them after)

Student’s Execute
Good job guys!
A round of applause for each
and every one.
Yes Ma’am
Did you know class that menu
card has an important role also
in a food service? It helps to
suit the style of the restaurant
that is very big part of
marketing.

A short menu card enables

customer to scan quickly that is
not also time consuming.
Always remember the time
management in serving guests.
Okay?

Very Good! Yes ma’am

Since everybody seems
understood well our
topic. Get ¼ sheet of paper
and answer directly.
 Yes ma’am

IV. Evaluation

Direction: Answer the following services being described.

1. Which service style is simple and informal, where dishes are neatly plated in the kitchen and
served to the guest from the right-hand side?
a) Buffet Service
b) American Service
c) Russian Service
d) French Service

2. In which service style do guests help themselves to the dishes they would like to consume?
a) Gueridon Service
b) Tray Service
c) Self-Service
d) French Service
3. Which service style involves dishes being prepared, carved, dressed, or flambéed on a trolley in
front of the guests?
a) Russian Service
b) Gueridon Service
c) American Service
d) Tray Service

4. In which service style are dishes ordered by guests, neatly portioned and arranged on a tray, and
taken to their rooms, beds, or seats by waiters?
a) Tray Service
b) Buffet Service
c) French Service
d) Russian Service

5. Which service style involves food being displayed on tables for guests to serve themselves?
a) Buffet Service
b) American Service
c) Russian Service
d) French Service

6. Which service style is also known as family service, where dishes are presented to each guest
from the left-hand side to help themselves?
a) French Service
b) American Service
 c) Buffet Service
d) Russian Service

7. Which service style involves large joints, roast poultry, whole fish, and so on being presented to
the host, taken back to the sideboard, carved, portioned, and served to the guests?
a) Russian Service
b) French Service
c) American Service
d) Buffet Service

8. Which service style is a very elaborate service and may also be termed a Sideboard service?
a) Russian Service
b) French Service
c) American Service
d) Buffet Service

9. Which service style is the most prevalent style in restaurants?

a) American Service
b) French Service
c) Russian Service
d) Buffet Service

10. Understanding different types of food services is important because:

a) It helps to enhance the dining experience for guests
 b) It helps in choosing the right service style for different occasions
c) It helps in improving operational efficiency
d) All of the above

V. Assignment
List down some food service protocol and etiquettes in a one whole yellow paper.