DETAILED LESSON PLAN IN FOOD AND BEVERAGE SERVICES NC II

Teacher : MARK JOHN B. CASILAG

Grade Level : Grade 11
Learning Area : FOOD AND BEVERAGE SERVICES NC II
Quarter : 4
DATE : January , 2019

I. OBJECTIVES:
A. Content Standards :
The learner demonstrates understanding of concepts, and principles in preparing the
dining room/restaurant area for service.
B. Performance Standards:
The learner:
1. Demonstrate knowledge and skills in food and beverage service in relation to seating
the guests
2. Communicate needs of customers to the service area with accuracy
Learning Competency:
1.1 Acknowledge guests as soon as they arrive
1.2 Greet guests with an appropriate welcome
1.3 Check details of reservations based on established standard policy
Specific Objectives:
1. Identify the different terms used in food and beverage services.
2. Discuss the reminders upon welcoming the guests.
3. Know who, where, and how to seat the guests.
CODE: TLE_HEFBS9-12GO-IIc-d-2
CONTENT: WELCOMING AND SEATING THE GUESTS

II. LEARNING RESOURCES:

A. References:
1. K to 12 Home Economics – Food and beverages Services (NC II) Curriculum Guide May
2016
B. Other Instructional Resources:
1. Book (food & beverage service procedures) by DARYL ACE V. CORNELL
2. Videos

III. PROCEDURES:
A. Pre-Activity
Prayer
Energizer
Checking of Attendance

A.1 MOTIVATION:

A LA CARTE
CARTE D JOUR
DEUCE
LIAISE
GUEST
MENU
TABLE D HOTE
TECHNOLOGY
WAITER
MAITRE D’ HOTEL.
 A.2 DEFINITION OF TERMS/UNLOCKING OF DIFFICULTIES
A La Carte Menu – the choice of food is generally more wide ranging.
Carte Du Juor – cheaper version with less choice and menu changed every day.
Deuce – Seat a large family at a large round table and a couple for a smaller table for two.
Docket System – tool used by servers across the globe to record meal orders taken from diners.
Guests – the one who pay for meals or accommodations at a restaurant.
Liaise – establishes a working relationship typically to cooperate on a matter of mutual concern.
Menu – a list of dishes available in a restaurant.
Point to Sales – is a computerized replacement for a cash register.
Suggestive Selling – sales technique where the employee asks the costumer if they would like to
include an additional purchase.
Table D Hote – the menu has fixed a number of courses.
Technology – the application of scientific knowledge for practical purposes especially in industry.
Waiter – a person whose job is to serve customers at their tables in a restaurant.
Maitre D’ Hotel – is someone whose job involves greeting restaurant guest and supervising the wait
staff.

B. LESSON PROPPER

WELCOMING THE GUESTS

The major aspect of welcoming the guests is the communication skills. When guests are
arriving, it is very essential and should communicate nothing but welcome through their friendly and
courteous manner.

Here are Some Reminders upon Welcoming the Guests:

1. Guests are greeted or acknowledge within 15 seconds of entering the restaurant.
2. Guests are to be welcomed in a pleasant and friendly manner.
3. After you have greeted the costumers, ask if they have reserved a table. When the answer is yes, ask
for the name, check with the reservations record for the size of the party, table number, and any special
requirements.
4. Check if smoking or non-smoking is preferred.
5. Escort the Guests to their table. Guest are seated within 1 minute of their arrival.
6. Lead the way when you show costumers to the table. You know where to seat the guests, and help
them seated. Example of this is by pulling chairs for ladies and those who are disabled and mobility
difficulties, and handling out the menus.
7. For costumers you know by name, large parties and VIP’s you should be able to show them straight
to their table. This gives an impression of personal service that costumers appreciate.
8. Seat the guests at a fully laid table. This gives an impression of personal service that costumers
appreciate.
9. Help customers who have communication or mobility difficulties, e.g. by offering a Braille menu,
moving chairs aside for wheelchairs, bringing a high chair or cushions for children.
10. If the tables and chairs are set for more customers than required, remove the extra place settings.
Do this quietly and with as few trips as you can.
11. Remove extra covers if necessary.
12. Present the menu/wine list.

Who Seats a Guest?

Guest may be greeted and seated by the maître d’ hotel , the host, or the head server, who
keeps track of open tables, assigns, and waits, and seat people as their turn or reservation comes up.
This process can make the guests immediately welcome and give them a good first impression of the
restaurant. It is also allows the maître d’ hotel or host to control the traffic flow of guests in the dining
room by seating guests evenly among stations and staggering the seating.

Where to Seats a Guest?

Waiter knows where parties of guests should be placed in a dining room. Utilize tables
according to party size. For example, seat a large family at a large round table and a couple at a smaller
table for two called a deuce.
How to Seat a Guest
Approach guests with words of greeting such as “Good evening”. Guests will inform you if they
have reservations. When they do not have reservations ask them, “How many are in your part?” and,
if appropriate, “Would you like to be seated in a smoking or non-smoking area?” When there appears
to be one person, ask “Table for one?” instead of “are you alone? “if guests must wait for seating, take
a name or provide a coaster pager, and tell them you will notify them when a table becomes available.
If there are seats available get clean menus and lead the guests to the table.

Placing the Napkin for the Guests in Restaurant Procedure

One all guests are seated at the table comfortable, the napkin placing will commence. The
procedure will start with a lady if there one and move in a clockwise direction around the table. The
napkin is unfolded alongside the guest from the guests and place the napkin across the guest lap, the
long side of the triangle to towards the guest. Repeat for each guest in turn.

Serving the Water Procedure

High-ball glasses or water goblets will be placed as part of the cover. Guests will not be charged
for filtered tap water, but mineral water, sparkling water, and Evian will be charged. The water goblet
will be placed on the top of the AP knife on the right side. The water will be poured into the Hi-ball or
the goblet until it is ¾ fill. The waiter should be attentive during service to pour water into Hi-ball or to
the goblet as needed. Check during service if the guests wants more water.

IV. ANALYSIS
The students will answer the following questions:
1. It is list of dishes available in a restaurant.
2. What should you do if the guest arrives?
3. Person who serve the guest?

V. ABSTRACTION

APPLICATION:
QUESTION ANSWER
It is someone whose job involves greeting Maître D’hôtel
restaurant guest and supervising the wait
staff.
The choice of food is generally wide A La Carte Menu
ranging.
What is the very first step that you should Guests were greeted or acknowledge
do in welcoming the guests? within 15 seconds of entering the
restaurant.
Who seats the guests? It is the Maître D’hôtel, The Host or the
Head Server seats the guests.
In seating the guests, what do you called Deuce
that large family are being seat to a large
table and the couple at a smaller table?

VI. EVALUATION:
Test I.
Instructions: Choose the correct answer.
1. Cheaper version with less choice and menu changed every day.
a. Liaise b. Menu c. Carte Du Juor
2. The one who pay for meals or accommodations at a restaurant.
a. Waiter b. Guest c. Maitre d’ hotel
3. A list of dishes available in a restaurant.
a. Menu b. Liase c. Table D Hote
4. A person whose job is to serve customers at their tables in a restaurant.
a. Guest b. Staff c. Waiter
5. The choice of food is generally more wide ranging.
a. A La Carte Menu b. Carte Du Juor c. Deuce

Test II.
Instruction: Write T if the statement is true and write F if the statement is false. Write your answer on
the space provided before each number.
____________6. Remove extra covers all the time.
____________7. Guests should be sated within 1 minute of their arrival.
____________8. Customers lead the way to their table.
____________9. Guests are to be greeted or acknowledge within 15 seconds of entering the
restaurant.
____________10. If the table is set for more customers than required, remove the extra pace
settings.

Test III.
Instructions: Identify the correct answer of the following:
1-3. Who can greet and seat the guests?
4. It is seating a large family at a large table and a couple at a smaller table for two.
5. Guest who like to be seated at quite corners and good views.

VII. AGREEMENT
- Do research about the Different Ordering System and its definition. Write it in a 1 whole
sheet of paper.

VIII. REMARKS

IX. REFLECTION

Prepared by: Checked by:

Mark John B. Casilag Aida A. Besante
Teacher I Teacher III/Subject Group Head

Noted by:
TERESITA A. BARRIO
Asst. Principal Senior High School