School NEW TAUGTOG NATIONAL HIGH SCHOOL Grade Level 12

DAILY Teacher CRISTINA D. GUINA Learning Areas FOOD ND BEVERAGE SERVICES

Teaching Week –NOVEMBER 5 WEEK 11 Quarter THIRD QUARTER
LESSON LOG to 9, 2019
SCHEDULE DAYS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
DATE & TIME 3:00 PM to 4:00 PM 3:00 PM to 4:00 PM 3:00 PM to 4:00 PM 1:00 PM to 5:00 PM 3:00 PM to 4:00 PM

I. OBJECTIVES

A. CONTENT STANDARD The learner demonstrate The learner demonstrate The learner demonstrates The learner demonstrates The learner demonstrates
understanding of the basic understanding of the basic understanding of concepts understanding of concepts understanding of concepts and
concepts and underlying concepts and underlying and principles in preparing and principles in principles in preparing the
theories in food and theories in food and the dining room/restaurant preparing the dining dining room/restaurant area for
beverages services beverages services area for service room/restaurant area for service
service
B. The learner independently The learner demonstrate The learner: The learner: The learner:
PERFORMNCE demonstrates knowledge and skills in food 1. Independently prepares 2. Independently prepares the 3. Independently prepares the
STANDARD competencies in the food and beverage service related the dining room/restaurant dining room/restaurant area dining room/restaurant area for
area for service for service service
and beverages services s to its concept, job
2. Demonstrate knowledge 2. Demonstrate knowledge 2. Demonstrate knowledge and
prescribed in the TESDA opportunities, future career
and skills of food and and skills of food and skills of food and beverage
Training Regulations. preparation and market
beverage service in relation to beverage service in relation service in relation to taking table
demand
taking table reservations to taking table reservations reservations

C. LEARNING 1. Explain core concepts in 1. Explore on opportunities CORE 1. LO 1. Take CORE 1. LO 1. Take CORE 1. LO 1. Take table
COMPETENCIES/ food and beverages table reservations table reservations reservations
2. Recognize food and 1.1 Answer inquiries 1.1 Answer inquiries 1.1 Answer inquiries
OBJECTIVES WRITE THE services
beverage service promptly, clearly promptly, clearly promptly, clearly and
LC CODE FOR EACH
2. Discuss the relevance opportunities for other and accurately and accurately accurately
CONTENT 1.2 Ask pertinent question 1.2 Ask pertinent question 1.2 Ask pertinent question
of the course related future career
to complete the details of to complete the details of to complete the details of
3. Understand the reservations reservations reservations
significance of food and 1.3 Record the reservation 1.3 Record the reservation 1.3 Record the reservation
beverage service in data form accurate based data form accurate based data form accurate based on
today’s market demands on establishment’s on establishment’s establishment’s standards
standards standards 1.4 Repeat and confirm details
1.4 Repeat and confirm 1.4 Repeat and confirm o f the reservation with the
details o f the reservation with details o f the customer
the customer reservation with the 1.5 Provide additional
1.5 Provide additional customer information about the
 1.5 Provide additional food

information about the food information about the food service establishments
service establishments service establishments

II. CONTENT CORE COMPETENCIES RELEVANCE OF THE FOOD SERVICE RESERVATION TELEPHONE ETHICS
COURSE & CAREER OPERATION PROCESS
OPPORTUNITIES

II. LEARNING RESOURCES

A. REFERENCES

1. TEACHER’S GUIDE TESDA Training regulation

PAGES

2. LEARNER’S Food and beverage Services

MATERIALS PAGES (Manual)

3. TEXTBOOK PAGES Pages VII-XXVI

4. A`DDIT`ONAL Pages 1, 63-64 -TR TESDA

MATERIALSA FROM
LEARNING RESOURCE
(LR) PORTAL

IV. PROCEDURES

A. REVIEWING Present pre-test to learners. Recall past lesson about Recall previous lesson Recall previous lesson Recall previous lesson
PREVIOUS LESSON OR CORE COMPETENCIES
PRESENTING THE NEW
LESSO`N

B. ESTABLISHING A Objective: 1. Identify the Objective: 1. Determine the Pre-test Present form of reservation to Present video presentation
PURPOSE FOR THE core competencies: importance of FBS course. 2. be fill up by the student. regarding telephone ethics
LESSON Identify the different job
opportunities in taking FBS
course.
C. PRESENTING Present the word “CORE” & Present an Images of a Chef Present an image about a Conduct question about the Conduct question about videp
EXAMPLES/INSTANCES “COMPETENCIES”. Ask or Head waiter or a waiter. system of food flow chart form they fill up. presentation.
OF THE LESSON student about the words Ask student about the

given. Images.

D. DISCUSSING NEW TESDA TR-FBS CORE 1. Definition of FBS. Food service systems Types of Restaurant Tips in taking table reservation
CONCEPT AND Competencies and their 1. Conventional Reservations
2. Importance of FBS course. foodservice system 1. Manual Reservation Possible question of customer
PRACTICING NEW learning outcomes
3. Job Opportunities in taking 2. Centralized 2. Online Reservation System when taking table reservation
SKILLS # 1
(Commissary) Foodservice
FBS.
System Advantage and disadvantages of
4. Assessment Personal 3. Ready prepared Foodservice Taking Reservation
Competencies and Skills vis- system
4. Assembly-serve Alternative to reservation.
a-vis PECs of a practicing Foodservice system
entrepreneur/employees

E. DISCUSSING NEW
CONCEPTS ND
PRACTICING NEW
SKILLS # 2

F. DEVELOPING MSTERY Recitation during and after Recitation during and after Recitation during and after Recitation during and after Recitation during and after
(LEDS TO FORMTIVE discussion discussion discussion discussion discussion
ASSESSMENT 3)

G. FINDING PRACTICAL Activity Game.(Group work) Activity. Group Work. Pair Activity Pair activity. Pair Activity
APPLICATIONS OF
Arrangement of Core Finding or words in the given Design the general floor plan Each pair create a short Each pair performed a short role
CONCEPTS AND SKILL IN
Competencies envelop regarding on the of their restaurant showing the dialogue in taking table play in taking food reservation.
DAILY LIVING.
duties of a waiter, PECs and location of the kitchen, dining reservation
the definition of the given rooms other realted areas. In
Acronym FBS. the kitchen layout show what
kind of foodservice system is
given emphasize.

H. MAKING The Core Competencies to Food and Beverage Service Foodservice system Reservation is an Tips in taking table reservation
GENERALIZATIONS ND achieved and leads to NCII course is design to develop arrangement to have
1. Conventional Food Service - answer inquiries
ABSTRACTIONS ABOUT passers are the following. knowledge, skills and attitude something like rooms, table
System - ingredient are promptly, clearly and as
THE LESSON to perform the required task or seat, held to use at later
1. Prepare the dining assembled and food/dish is accurately as possible
in taking food orders, good time.
room/restaurant area for services and customers Types of reservation - take note of specials, and
produce on site.
service satisfaction. changes in the menu and make
2. Centralized Manual reservation system
2. Welcome guests and take (Commissary) Foodservice sure to inform guest about it
system- food is

food and beverage orders Waiter and FBS attendant are prepared in one place then depends on the person - gatr all pertinent information
3. Promote food the job opportunities awaits transported to satellite designated usually a host or on the reservation from the
and beverage after taking this course. kitchens. hostess, to answer the phone, guest politely and efficiently
products 3. Ready-Prepared foodservice record the details of the said
To be a Professional waiters Poosible questions of customers
4. Provide food and beverage system the food is produce reservation and taking of the
of FBS attendant there are when taking reservation
services to guest onsite, it is usually chilled or said reservation and taking
certain PECs to be considered
5. Provide room service frozen then reheated and their credit card information - What kind of causine do you
and remembered these are the
served to customer on site. as a guarantee. offer?
Recieve and handle guest characteristics, lifestyles,
4. Assembly-Serve - What style of menu do you
concerns skills and traits. Online reservation system it
Foodservice System food is ofer?
make use of the internet
purchased then stored either
through a website, where all - Do you accept Credit card?
chilled or frozen for later use.
the necessary information
Then it will be proportioned Advantages and disadvantages
about the restaurant, such as
and reheated and served to the of taking reservation
direction to the place.
customers.
Parking, active promotions - Special occasions - Fairness
and discount.
- Higher Checks - Absent
customer
- Planning ahead
- Changes in party number
I. EVALUATING QUIZ QUIZ. Quiz Essay type Quiz Essay Quiz.
LEARNING
1-6 WHAT ARE THE 6 1-2 GIVE TWO JOB 1. Differentiated the different 1. Differentiate 1- 5 give at least 5 tips in taking
CORE COMPETENCIES? OPPORTUNITIES IN foodservice system. manual reservation table reservation
TAKING FBS. and Online reservation.
7-12 ATLEAST ONE OF 6-8 give 3 possible questions of
EACH CORE 3-5 GIVE ATLEAST 3 customers when taking table
COMPETENCIES A IMPORTANCE IN TAKING reservations
LEARNING OUTCOME. FBS
9-10 give atleast one of each
6-9 GIVE ATLEAST 4 PECs advantage and disadvantages of
taking reservation
10 DEFINE FBS

J. ADDTIONAL Find the meaning of the Find the meaning of the ff: Search for different types of Read and write about some No assignment
ACTIVITIES FOR following: reservation. tips and advantage and
Table reservation disadvantage in taking table
APPLICATION OR

REMEDIATION FBS Manual reservation reservation.

Waiter Online reservation
Food and beverages service Call Ahead seating
attendant

V. REMARKS

VI. REFLECTION

A. NO. OF LERNERS WHO

EARNED 80% IN THE
EVALUTION

B. NO. OF LEARNERS
WHO REQUIRE
ADDITIONAL ACTIVITIES
FOR REMEDIATION
 C. DID THE REMEDIAL
LESSONS WORK? No. OF
LEARNERS WHO HAVE
CAUGHT UP THE WITH
THE LESSON.

D. NO. OF LEARNERS
WHOCONTINUE TO
REQUIRE REMEDIATION.

E. WHICH OF MY
TEACHING STRATEGIES
WORKED 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
WIHSH TO SHARE WITH
OTHER TECHERS

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