Carlon Final Demo DLP-1

Republic of the Philippines
Department of Education
REGION XII
DIVISION OF GENERAL SANTOS CITY
IRINEO L. SANTIAGO NATIONAL HIGH SCHOOL OF METRO DADIANGAS
NIYOG ST. EXT. DADIANGAS SOUTH, GENERAL SANTOS CITY
Teacher MARIAN P. CARLON Grade Level Grade 12

Teaching Date MARCH 1-3, 2023 Learning Area TVL-FBS
Teaching Time 2:00-3:00 Quarter 4
I. OBJECTIVES
The learner demonstrates an understanding of the process of taking and processing room
Content Standard: service orders.
Performance The learner demonstrates knowledge and skills in creating a script on the process of taking
Standard: and processing room service orders.
Learning
Take and Process Room Service Orders
Competency:
MELC Code: TLE_HEFBS9-12RS-Iva-b-1-2
At the end of the lesson, the students are expected to,
1. Identify the process of taking and processing room service orders.
OBJECTIVES 2. Demonstrate the proper taking and processing room service orders.
3. Express the importance of the proper sequence of taking and processing room service
orders through oral recitation.
II. CONTENT Take and Process Room Service Orders
III. LEARNING RESOURCES

A. References
TVL Food and Beverages Services 12 Simplified Self-Learning Module, GSC-CID-LRMS-
1. Teacher’s
ESSLM, v.r. 02.00, Effective April 21, 2021
Guide Take and Process Room Service Orders
2. Learning
PowerPoint Presentation, LED TV, Laptop, Mic, and Speaker.
Materials
IV. PROCEDURES
Preliminaries
1. Prayer
(ICT based video Clip Presentation)
2. Energizer
(The students will stand and follow the dance steps presented in the video)
3. Greetings
(Good morning FBS students, Assalamu alaikum in Muslim, Afyu Flafus in B’laan,
____________________________________________________________________________________________________
School: IRINEO L. SANTIAGO NATIONAL HIGH SCHOOL OF METRO DADIANGAS
District: GS West
Adress: Niyog St. Ext. Dadiangas South, General Santos City
Email Address: [email protected]
REGION XII
Maayu nga Aga in Hiligaynon, and Maayong Buntag sa Bisaya, My name (teacher’s
name) your teacher for today. How is your day so far class?)
4. Checking of Attendance
(The teacher will conduct a quiz after the lesson and will serve as the attendance)
5. Reminders
(The teacher will tell the important things to remember during the class)
A. Arrange the chairs and sit properly.
B. Be attentive.
C. Express your ideas.
D. Respect everyone.
For our health protocols and energy saver inside the room:
1. Be sure to wear your masks and if you are not feeling well, please inform the
teacher.
2. Students with cough and fever are not allowed to report in class.
3. Be sure to have with you your alcohol, still for prevention.
4. Closed our electric fans and lights to save energy after the end of the day.
(The teacher will give additional Information/insights if needed)
(The teacher will check the students’ previous knowledge)
A. Reviewing the
Identification:
previous lesson
or presenting Directions: Choose your answer inside the box and write it on the space provided.
the new lesson. Supervisor or Manager Security Personnel Disc Jockey (DJ)
Police Waiter Medical staff/Ambulance
____________1. They have the ability to communicate not only with various authorities
but also directly with patrons within the venue.
____________2. They will make or authorize actions to be taken.
____________3. In the event of any action that violates the law or is likely to enhance
the risk of harm to all patrons and staff.
____________4. In the event a person requires medical assistance.
____________ 5. They will have the expertise to deal with the situation.
B. Establishing a “Guess the Gibberish”
purpose for the Directions:
lesson. Divide the class into two groups and each will be given a small board where you can write
your answer. The teacher will show a phrase/s that makes no sense at all, and the students
will need to read it constantly to guess the right phrase before the times goes off. The group
who gets to raise their correct word will have a point.
Let the students read the instructional objectives of the current lesson.
C. Presenting Guide Questions:
examples/ 1. What are the words that you have guessed earlier?
instances of 2. What do you think will be our topic for today?
____________________________________________________________________________________________________
District: GS West
REGION XII
the new lesson

D. Discussing The teacher will discuss the new lesson using a PowerPoint Presentation following
new concepts this process.
& practicing ROOM SERVICE
new skills #1  Room service is a kind of service in a hotel which allows the guest to order
food and beverage and have it delivered to their room. This is usually done
through phone call.
 Room service department takes and processes food orders and delivered them
to the guest’s room.
 Doorknob menu that lists limited food and beverage items that can be served
at a specific time of the day and should always be available inside the room
for guest’s convenience and serves as promotion.
 Pantry Room that is stocked with complimentary items and other needed
equipment or items for room service. This is located near the kitchen and the
service area or rooms.
Taking and Processing Room Service Orders
 Receptionist who will be answering room service call should have enough
knowledge on room service-related information such as menu, delivery
process and telephone ethics.
1. Always have an order slip and pen with you as well as the Menu list.
Familiarize all menu items for easy order taking and giving suggestions as
well.
2. Answer telephone calls promptly and courteously in accordance with room
service standards set by the hotel. Answer the call in the second ring.
Example: “Room Service. Good morning. This is (name of the
receptionist/server) speaking. How may I help you?”
3. Ask the guest’s name, room number and the number of persons for delivery.
Example: “Sir/Ma’am, May I have your name?”, “May I have your room
number?”, “How many are you in the room?”
4. Listen to the guest’s order and record all food and beverage orders including
special requests in accordance with the hotel policy and procedures.
5. Give suggestions when appropriate upon taking orders.
Example: “Sir/Ma’am, for breakfast, American Breakfast, comprises (Refer
to the menu list). And Filipino Breakfast, comprises (Refer to the menu list).
Which one would you like Sir/Ma’am?”
6. Repeat the order to the guest to confirm and clarify any doubtful details.
Example: “Sir/Ma’am, May I repeat your order?”, “Under the name of
Sir/Ma’am (guest’s name), with room number (room number) good for
(number of persons), ordered (type of breakfast) breakfast. You’ll have
(Mention the ordered items from the order slip including special requests).
____________________________________________________________________________________________________
District: GS West
REGION XII
Did I get it right Sir/Ma’am?”

7. Inform the guest of the appropriate time of delivery.
Example: “Sir/Ma’am, your order will be delivered after 15 to 20 minutes.
Would it be Okay to you?”
8. Inform the guest about the total bill and ask the mode of payment.
Example: “Sir/Ma’am, your total bill is (mention the total amount). What
mode of payment would you like to pay your bill Sir/Ma’am? Would you like
to pay it in cash, or I will charge it to your room?”
If the guest wants to pay it in cash, ask the guest about his/her available cash
on hand to pay the bill in able for you to prepare the change if necessary.
“May I know how much is your available cash on hand to pay your bill
Sir/Ma’am? I will prepare the change if necessary.”
9. Thank the guest, offer assistance, and end the call courteously.
Example: “Thank you Sir/Ma’am. Do you need anything? If you may need
anything, please dial (mention the dial number) at your service. Thank you
and have a nice day”.
10. Transfer orders promptly to appropriate location for preparation. One copy
for the kitchen for food preparation, one copy for the cashier for the billing,
and leave one copy for you as your basis in preparing the equipment to be
used in service.
11. Setup trays and trolleys according to the establishment standards based on the
ordered items. Start accomplishing the Room Service Control Sheet which
serves as inventory form of all equipment or supplies to be delivered to the
room.
a. Check the condition and cleanliness of all service equipment to be used.
b. Setup tray or trolley in order with table cloth or tray liner, flower centerpiece,
condiments, tableware, silverware, glassware and folded napkin.
c. When orders are ready, collect ordered items promptly and place them
properly to the tray or trolley. Make sure to check all items before loading
such as the temperatures, portion sizes, and visual presentation as per recipe
standards, and wine details, including vintages.
d. Confirm your copy of order slip if it matches all the items you’ve setup in a
tray or trolley.
12. Check the guest account. Get the receipt to the cashier and don’t forget to
bring the change with you if it is applicable.
13. Deliver ordered food and beverage to the guest’s room without delay.
E. Discussing Suggestive Selling Techniques

new concepts 1. Ask questions that will give guest the opportunity to choose and order more
& practicing items.
____________________________________________________________________________________________________
District: GS West
REGION XII
new skills #2 2. Determine the number of guests to make suggestions or suggest additional
side orders that matches guest’s needs.
Example: If group of guests ordered a glass of wine, recommend a bottle of
wine. If guest ordered fried chicken for children, recommend spaghetti.
3. Offer items following the sequence of the menu: appetizer, soup, salad, main
course, dessert and beverage.
4. Recommend dessert to the guest, hence the guest do not know whether he/she
will be too full for dessert.
Example: “To complete your meal, would you like to include a slice of our
famous durian pie sprinkled with cheese?”
5. Compliment the guest for ordering great dish, make suggestions based on the
items you know and always use positive word in describing every dish.
F. Developing Activity 1:(not recorded)
Mastery (leads TRUE OR FALSE
to formative Direction: Write the word TRUE if the statement is correct about room service; FALSE if it
assessment) means otherwise and write your answer before each number.
___1. Room service is a kind of service in a hotel that allows guest to order food items to be
picked up by the guest.
___2. Pantry room is stocked with complimentary items and other equipment needed for
quick and efficient room service.
___3. Familiarized all menu items for easy order taking and giving suggestions.
___4. Check the condition and cleanliness of all service equipment to be used.
___5. Suggest items that you know about and use positive words in describing every dish.
Activity2:
Direction: Sequence the following statements below following the proper procedure of taking room
service orders. Write only the number inside the box before each sentence.
o “Room service. Good morning. This is Elle speaking. How may I help you?”
o “I would like to order a breakfast good for two persons.”
o “Yes Sir. May I have your name and room number?”
o “This is Vince. Room 118”
o “Sir, your order will be delivered to your room after 10 to 25 minutes. Would it be ok for you
Sir?”
o “Yes. I can wait.”
o “Your total bill is ₱ 600.00. What mode of payment would you like to pay your bill Sir?
Would you like to pay it in cash or charge it to your room?”
o “Just charge it to my room. I will pay them upon check out.”
o “Mr. Vince, for breakfast we have American breakfast and Filipino breakfast. For American
breakfast, you may have a slice of bread, hotdog with egg and a cup of coffee. For Filipino
breakfast, you may have a cup of fried rice, chorizo with egg and a cup of hot chocolate.
Which one would you like Sir?”
____________________________________________________________________________________________________
District: GS West
REGION XII
o “I would prefer to order a Filipino breakfast.”

o “Yes, Sir Vince. To compliment your ordered food, would you like order a platter of our best
seller mixed tropical fruits that freshly picked from our own farm?”
o “Yes Sure. I would also order 1 platter of those fresh fruits.”
o “Thank you, Sir Vince. If you may need anything, please dial 002 at your service. Thank you
and have a nice day.”
o “Thank you, Sir Vince. You’ve surely had a perfect and healthy breakfast today. I will repeat
your order Sir. You’ve ordered a Filipino breakfast good for two persons and 1 platter of
tropical fruits. Did I get it right Sir?”
o “Yes. You got it right.”
G. Finding I CAN TAKE AND PROCESS ROOM SERVICE ORDERS
practical Direction:
applications of Supposing you are a receptionist who will take and process room service order.
concepts and Create a roleplay in taking and processing room service orders using the following
statements that you arranged.
skills to daily
Situations:
life Group 1
The guest from room 321 made a call to order an American breakfast good for 4 person
and wants to pay in cash.
Group 2:
The guest from room 123 made a call to order a Filipino breakfast good for 5 person and
she wants the mode of payment to be charged to her room number.
CRITERIA 5 3 1
Take guest order for room service.
Use selling techniques to optimize
room service sales.
Confirm guest order for room service
and advice of expected service time.
Record room service order.
H. Making Questions:
Generalization Directions: Answer the following statements bellow.
s and 1. What are the steps in taking room service orders?
abstractions 2. As a room service staff, why do you need to follow the process of taking and
processing room service orders?
Rubrics
Criteria (5) Excellent (3) Good (1) Fair
____________________________________________________________________________________________________
District: GS West
REGION XII
Relevance of Answers showed Answers showed Answers were

answer to the relevance to the relevance to the not relevant to
question question with question but with the question.
sufficient details significant errors
Organization and Answers were. Answers showed Answers were
logic of answer stated clearly and minor problems on not clear and not
logically. the organization or organized
logic.
I. Evaluating 1. Which of the following steps is best to do after all the orders have been taken?
Learning A. Perform suggestive selling.
B. Repeat the orders to confirm.
C. Thank the guest and end the call.
D. Compute for the total bill.
2. As a room service attendant, why is it important that you have a knowledge of the
menu?
A. It helps you determine the location of rooms more easily.
B. It helps you identify the preference of the guests.
C. It helps you give a better advice or suggestion to the guests.
D. It helps you identify the orders while serving them.
3. When faced with orders not related to food and beverage service, the best you can
do as a room service attendant is:
A. Accept the order and relay it to the appropriate staff.
B. Accept the order and explain to the guest that it is not your concern.
C. Accept the order, relay it to your co-workers and ask them to do it.
D. None of the above
ANSWER: A
4. A doorknob menu normally contains the following information except:
Select one:
A. Information on the delivery charge
B. Quantity of each item
C. Guests’ contact information
D. Name of guests
5. What refers to a service in a hotel by which meals and drinks are provided for
guests in their rooms?
____________________________________________________________________________________________________
District: GS West
REGION XII
A. Banquet Service
B. Russian Service
C. Buffet Service
D. Room Service
J. Additional Agreement:
activities for Write an essay about what you have learned in today’s lesson and your
application realization about the importance of room service in hotels and other
establishment. The essay must contain two or more paragraph. Put it in a ½
crosswise.
Rubrics (Essay Writing)
Criteria (5) Excellent (3) Good (1) Fair
Relevance of Answers showed Answers showed Answers were not
answer to the relevance to the relevance to the relevant to
question question with question but with the question.
sufficient details significant errors
Organization and logic Answers were stated Answers showed minor Answers were not
of answer clearly and problems on the clear and not
logically organization or logic. organized
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
B. No. of learners who required

additional activities or remediation
who scored below 80%
C. Did the remedial lesson work? No. of
learners who have caught up with the
lesson
D. No. of learners who continue to
remediation
E. Which of my teaching strategies
works well? Why did this work?
F. What difficulties did I encounter that
my principal or supervisor can help
____________________________________________________________________________________________________
District: GS West
REGION XII
me solve?
G. What innovation or localized materials
did I use/discover which I wish to
share with other teachers?
Prepared by:
MARIAN P. CARLON
Checked and Reviewed by:
ROMEL D. RESURRICION
Observed: _________________
_________________
_________________
____________________________________________________________________________________________________
District: GS West

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Republic of the Philippines

Teacher MARIAN P. CARLON Grade Level Grade 12

II. CONTENT Take and Process Room Service Orders

III. LEARNING RESOURCES

the new lesson

Did I get it right Sir/Ma’am?”

E. Discussing Suggestive Selling Techniques

o “I would prefer to order a Filipino breakfast.”

Criteria (5) Excellent (3) Good (1) Fair

Relevance of Answers showed Answers showed Answers were

B. No. of learners who required

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