DAILY LESSON LOG School CALINAN NATIONAL HIGH SCHOOL Grade 12

Teacher LORALEE V. BRAGAT Learning Area FOOD AND BEVERAGE SERVICES NC II

Teaching Date & Time JANUARY 9- 13, 2023 Quarter 2nd

I. OBJECTIVES
A. CONTENT The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in
STANDARD various types of dining venues and diverse styles of service

B. PERFORMANCE The learners:

STANDARD 1. demonstrates skills in the different type or style of table setting with character, and right color combinations for aesthetic
considerations
2. responds effectively and efficiently to customers’ special requests’ that are within the bounds of the service guidelines of the
establishment
C. LEARNING  3.3 Serve food  3.5 Ensure  3.7 Clear tables and
COMPETENCIES/  3.1 Prepare and check according to general coordinated service of bring soiled dishes for
OBJECTIVES service ware for service principles meal courses dishwashing after the
completeness ahead of  3.4 Handle food based  3.6 Keep assigned event or function
time on food safety areas clean in  3.8 List and monitor
 3.2 Set-up tables and procedures accordance with number of guest
chairs in accordance with enterprise procedure being served
the event requirements
II. CONTENT SESSION 1 SESSION 2 SESSION 3 SESSION 4

 Banquet Service  Carrying Plates and  Food Safety  Set up the Dining
Trays Procedures Principles Area
III. LEARNING AREA TVL/HE (FBS NCII) TVL/HE (FBS NCII) TVL/HE (FBS NCII) TVL/HE (FBS NCII)
A. REFERENCES  TLE_HEFBS9- 12SG-  TLE_HEFBS9- 12SG-  TLE_HEFBS9- 12SG-  TLE_HEFBS9- 12SG-
IIIe-6 IIIe-6 IIIe-6 IIIe-6
B. Other learning Visual aids, laptop Visual aids, laptop Visual aids, laptop Visual aids, laptop
resources
IV. PROCEDURES
A. Reviewing the
previous lesson or Present the new lesson in Order students to answer a set Question:
presenting the new this quarter through pre test. of questions related to their 1. As a food server, why
lesson Students will do the previous lesson. Then, pick six is it important to
“Multiple Choice” Read and students to share their ideas. handle food based on
analyze each statement food safety
carefully. Choose the letter Example: procedures?
that is best fitted in each 1. What was our past lesson 2. Why do you need to
make sure that the
statement. Write your all about?
tables and chairs are
answer/s in your notebook. 2. What is food and beverage set in accordance
operation? with the event
3. Why food and beverage requirements like the
operation is important? type of event and the
number of guests?
B. Establishing  Presents the objectives in  Presents the objectives  Present the objectives  Presents the objectives in
a purpose for the the class.  Fish bowl questioning. In a  Show a video clip of a the class.
lesson  Ask students if they have bowl, put down all the guest dining in a  Form the students into
guidelines in carrying plates groups. Number each group
already an experienced in restaurant.
and tray member e.g. 1,2 ,3, … and
catering sevices being a  Give each student a specific  Then, ask students about you can also letter off the
guest or waiter then share colored paper. If their color their observation on the group members e.g. A,B,C,
it with the class. will be called, one of them video. …
will pick a paper in the bowl.  Ask numbers to stand to
answer questions about
group learning e.g. group 2.
Discussing new concepts  May make it more
and practicing new skills # individual e.g. B3. If the
1 person doesn’t know the
answer, they return to group
to find the answer.
C. Discussing new
concepts and Socrative Questioning will be The teacher will show ten The teacher will show a set Let the students make a
practicing new used in this part. The teacher situations inserting the of different pictures like Venn diagram.
skills # 1 will give a pre-posted or on guidelines in carrying plates dining room, kitchen, and
the spot questions for and tray. restaurant.
students to respond.

They will just raise their hand They will just say RIGHT OR Their task is to describe the Using a Venn diagram,
if they have an answer to the WRONG based on the given pictures all about in students will compare and
questions. If ever no one situations. connection with handling contrast a topic.
raises their hand, the teacher food safety.
will call a student to answer
and can use the three safe
lines (call a friend, 50-50, and
clues).
D. Discussing new
concepts and Students work on the
practicing new question together and
skills # 2 provide each other with
feedback.
E. Making Practical Performance Task Performance Task Performance Task Performance Task
Application of Table Set up Waiters Relay
Concepts and
Skills in Daily
Living
F. Making
Generalization and The teacher hand out a short The students will name two The students are able to Students are able to
Abstractions about quiz or a few simple things that you liked about the collaboratively post their summarize what is learned
the lesson questions. lesson and one thing you didn’t closing thoughts, ideas, from a lesson within a short
like or you still have a question questions, or comments on sentence.
1 Things I learned today about. This can be used as a the board.
… wrap up or an exit ticket.
2 Things I found
interesting…
 3 Questions I still have…
G. Evaluating
Learning Quiz: MULTIPLE CHOICES Quiz: MULTIPLE CHOICES Quiz: MULTIPLE CHOICES Quiz: MULTIPLE CHOICES
10 items 10 items 10 items 10 items

H. Additional Conduct an activity that

Activities for connects previous lesson to
Application or new lesson.
Remediation
Directions: Using the internet,
research a video clip that
shows the “Highlights of the
Duties and Responsibilities of
Service Personnel in the
Restaurant”. Present your
researched output to the
trainer/teacher for evaluation.
V. REMARKS

VI. REFLECTION

Prepared by: Checked by:

LORALEE V. BRAGAT DIVILYN M. RODRIGUEZ, MT 1

Subject Teacher Subject Group Head