NORTHEASTERN CEBU COLLEGES, INC.

P.G. Almendras St., Poblacion, Danao City, Cebu

Telephone: (032) 260–4864 / Mobile: (+63) 9228282445
Email Address: nnc_danao@yahoo.com / nccdanao@gmail.com

Flexible Instruction Delivery Plan (FIDP)

Grade: 12 Semester: 1st

Core Subject Title: Food and Beverage Services No. of Hours/Semester: 160
Prerequisites (If needed):

Core Subject Description: This course is designed for a high school student to develop the knowledge, skills, and attitude to perform the tasks required by the Food and Beverage
service.
Culminating Performance Standard: The learner provides preliminary services to client/s, and apply food and beverages techniques

What to Teach? Why Teach? How to Assess? How to Teach?

Content Content Most Performance Highest Enabling

Standards Essential Standards Learning Competencies Highest Thinking Skill to Strategy to Use in
Topics Assess Developing the Highest
Thinking Skill to
Assess
Flexible Enabling Teaching
Complete KUD Most Essential KUD RBT Assessment General Strategy
Classificatio Classification Level Activities (FAA) Strategy
n Performance
Check(s)
Quarter: First

Performance Standard: LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
Content Content Most Learning Competencies Highest Enabling
Standards Essential Performance Highest Thinking Skill to Strategy to Use in
Topics Standards Assess Developing the Highest
Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most Essential KUD RBT Assessment General Strategy
Classification Classification Level Activities (FAA) Strategy
1.Food Service The learner 1. Take table The learner: Knowing LO 1. Take Understanding Analyzing
Operations demonstrates reservations table
understanding of 1.independently reservations
2.Reservation concepts, 2. Prepare prepares the 1.1Answer
Process and principles in Service Stations dining inquiries
preparing and Equipment room/restaurant promptly,
3.Telephone Ethics the dining area for service clearly and
room/restaurant 3. Set-Up tables accurately
area for service. in the dining 2.demonstrate 1.2Ask
area knowledge and pertinent
skills of food questions to
4. Set the and beverage complete the
mood/ambiance service in details of the
of the dining relation to taking reservations
area table 1.3 Record
reservations reservation data
on forms
accurately
based on
establishment’s
standards

4.Preparation of The learner: 1.4Repeat and

service 1.demonstrates confirm details
equipment/utensils knowledge and of the
and skills in food reservations
supplies and beverage with the
service related to customer
the
5.Basic Types of preparation of 1.5 Provide
Tableware service station additional
a. Dinnerware/ and equipment information
chinaware 3.perform about the food
b. Beverage hygiene and service
ware/glassware sanitation in establishments
c. food and
Silverware/cutlery beverage LO 2. Prepare
handling Service Stations
6.Station Mise-en- and Equipment
place 2.1 Stock
supplies
7.Cleanliness and necessary for
condition of service
equipment/utensils, 2.2Clean, wipe
furniture and and put
supplies tableware and
dining room
8.Legislation on equipment in
OH & S and The learner their proper
food hygiene demonstrates places
knowledge and 2.3Check the
9.General Rules in skills in food cleanliness and
Laying and beverage condition of all
Covers/Table Set- service related to tables,
Up table setting, tableware and
table skirting, dining room
10.Different Napkin and napkin equipment
Folding Styles folding in 2.4Fill water
accordance with pitchers and ice
11.Table Skirting the proper buckets
Styles procedures and 2.5Refill
guidelines condiments and
sauce bottles
and wipe, clean
and dry
the necks and
The learner: tops of the
1. demonstrates bottles
knowledge 2.6Promote
and skills in special tent
12. Banquet Set-Up food and cards and
Styles beverage service similar special
related to displays
setting the 2.7 Check
mood/ambiance equipment and
of the dining prepare for
area service
2. demonstrates 2.8Apply food
skills in the hygiene and
selection of Occupational
appropriate type Health & Safety
or style of table measures
setting with
character, and LO 3. Set-Up
right color tables in the
combinations for dining
aesthetic area
considerations 3.1Set table
according to the
standards of the
food service
establishment
3.2Set covers
correctly
according to
The
predetermined
menu

3.3Wipe and
polish
tableware and
glassware
before they are
set
up on the table
3.4Fold
properly and
laid cloth
napkins on the
table
appropriately
according to
napkins folding
style
3.5Skirt
properly buffet
or display
tables taking
into account
symmetry,
balance and
harmony in size
and design

LO 4. Set the
mood/ambiance
of the dining
area
4.1Adjust light
according to
time of the day
4.2 Arrange
tables, chairs
and other dining
room furniture
to ensure
comfort and
convenience of
the guest
4.3Play
appropriate
music when
applicable
4.4 Clean and
dry floors/
carpets
4.5 Adjust air
conditions or
cooling units
for the comfort
of the guest
4.6Set up
decorations
according to
 theme or
concept of the
dining room

Quarter: Second

Performance Standard: LESSON 2: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS (GO)
Content Content Most Learning Competencies Highest Enabling
Standards Essential Performance Highest Thinking Skill to Assess Strategy to Use in
Topics Standards Developing the Highest
Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most Essential KUD RBT Assessment General Strategy
Classification Classification Level Activities (FAA) Strategy
13. Sequence of The learner 1. Welcome The learner:1. Knowing LO 1. Welcome Understanding Analyzing
Food Service demonstrate and Greet demonstrates and Greet
understanding of Guests the proper way Guests
14. Welcoming and concepts of receiving
Greeting and principles in 2. Seat the customers 1.1Acknowledg
Guests Procedure welcoming Guests e guests as soon
guests and taking 2. manifest as
15. Procedure and food and 3. Take prompt they arrive
rationale in seating beverage orders Food and awareness to
the guests Beverage customers’ 1.2Greet guests
Orders needs in terms with an
of advanced appropriate
16. Order Taking 5. Liaise service welcome
Procedures between reservations,
kitchen and and respond 1.3 Check
17. Basic Menu dining areas positively to the details of
Types workable terms reservations
and conditions based on
18. Select as requested established
appropriate standard policy
tableware and The learner:
cutlery for the LO 2. Seat the
chosen menu Guests
demonstrate
19. Workflow knowledge and 2.1Escort and
structures within skills in food seat guests
food and beverage and beverage according to
service service in table allocations
location relation to
seating the 2.2 Utilize
20.Product and guests tables according
Service Knowledge Communicate to the
21 Communication needs of number of party
and interpersonal customers to the
skills service are with 2.3 Seat guests
22.Tray and plate accuracy evenly among
carrying techniques stations to
23. Duties and control the
responsibilities of traffic flow of
food service team guests in the
The learner: dining
room
demonstrates
knowledge and 2.4 Open cloth
skills in food napkins for the
and beverage guests when
service related applicable
to taking food
and beverage 2.5Serve water
orders when applicable
according to the
Practice skills in standards of
responding to the food service
customers’ facility
needs in terms
of taking down LO 3. Take
correct menus, Food and
and special food Beverage
preparations as Orders
requested.
3.1Present menu
to customers,
3. Respond
take orders
effectively and
completely, and
efficiently to
 take note of the
customers’ special requests
special requests’
that are within 3.2 Repeat back
the bounds of orders to the
the service guests to
guidelines of the confirm items
establishment.
3.3 Provide and
The learner: adjust
demonstrates tableware
knowledge and and cutlery
skills in food appropriate for
and beverage the menu
service in choices in
relation to accordance with
attending / established
procedures
monitoring
kitchen and
dining service LO 4. Liaise
points between kitchen
and
dining areas
2. Prepares
4.1Place and
schedule of
send orders to
menus to be
the kitchen
served
promptly

3.Perform 4.2 Check

strictly the quality of food
sanitation and in accordance
hygiene with established
practices in Standard
dealing with
guests, and in 4.3 Check
responding to tableware for
their food and chips, marks,
beverage cleanliness,
service needs spills, and drips

4.4 Carry out

 plates and/or
trays safely

4.5 Advise
promptly
colleagues
regarding
readiness of
items for
Service

4.6Relay
information
about special
requests, dietary
or cultural
requirements
accurately to
kitchen where
appropriate

4.7Observe
work
technology
according to
establishment
standard policy
and procedure

Quarter: Third

Performance Standard: LESSON 3: PROMOTE FOOD AND BEVERAGE PRODUCTS (PP)

Content Content Most Learning Competencies Highest Enabling
Standards Essential Performance Highest Thinking Skill to Assess Strategy to Use in
Topics Standards Developing the Highest
Thinking Skill to Assess

Flexible Enabling Teaching

 Complete KUD Most Essential KUD RBT Assessment General Strategy
Classification Classification Level Activities (FAA) Strategy
24. Past and The learner The learner Knowing LO 1. Know the Understanding Analyzing
Current Trends in demonstrates demonstrates Product
Food and Beverage understanding on knowledge and 1.1Master the
25. Types of Menus promoting skills on how to names of past
26. Types of food food and beverage promote food and current
and beverages products. and beverage trends of dishes
a. Special dietary products: in the
requirements menu
b. Special cultural 1. Update 1.2 Know
needs oneself on the different types
27. Food Allergens current food of sauces and
menus, and accompaniments
28. Suggestive service trends 1.3 Know
Selling common food
Techniques and 2. Identify allergens to
Procedure possible food prevent serious
29. Basic sources based health
communication on acceptable consequences
skills cultural norms 1.4Study the
30. Food and and wants special dietary
Beverage Pairing requirements
Techniques and cultural
3. Demonstrate needs
appreciation for of food and
new trends in beverage
food and products
beverage
service LO 2. Undertake
Suggestive
4.Demonstrate Selling
skills in
responding to 2.1 Provide
cultural food information with
needs with clear
variety and explanations and
quality descriptions
about the food
5. Respond items
efficiently to 2.2 Offer items
31. Upselling customers’ on specials or
Techniques promos to assist
query on foods guests with food
and drinks with and beverage
courtesy selections
2.3
6.Demonstrates
appreciation for Suggest name of
new trends in specific menu
food and items to guests
beverage to help them
service make the choice
and know what
they want
2.4.
Recommend
standard food
and
beverage
pairings
2.5 Provide
several choices
or options to
guest
2.6 Use
descriptive
words while
explaining the
dishes to make it
more tempting
and appetizing
2.7 Carry out
suggestive
selling
discreetly so as
not to be too
pushy or too
aggressive

LO 3. Carry out
Upselling
Strategies
3.1 Suggest
 slow moving but
highly profitable
items to increase
guest check
The learner 3.2 Offer second
demonstrates servings of
ordered items
knowledge and 3.3 Mention
skills in food food portion or
and size for
possible
beverage adjustments
service related with the orders
to carrying 3. Recommend
new items to
out upselling regular
strategies customers to
encourage
them to try other
items in the
menu

Quarter: Third

Performance Standard: LESSON 4: PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG)
Content Content Most Learning Competencies Highest Enabling
Standards Essential Performance Highest Thinking Skill to Assess Strategy to Use in
Topics Standards Developing the Highest
Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most Essential KUD RBT Assessment General Strategy
Classification Classification Level Activities (FAA) Strategy
32. Principles in The learner The learner: Knowing Understanding Analyzing
Food and demonstrates
Beverage Service understanding of 1. demonstrates
33. Different Food concepts and knowledge and
Service Styles principles in skills on the
34. Sequence of providing food and proper way of
table Service beverage services giving food and
35. Techniques in to guests in beverage
Carrying various types of services to
plates and ahtrays dining venues and guests
36. Handling diverse styles of
Guests with service 2. Prepare
Special Needs schedules of
menus to be
37. Banquet served
Service
38. Carrying Plates
and Trays 3.Perform
Procedures strictly the
39. Food Safety sanitation and
Principles hygiene
40. Knowledge on practices in
different dealing with
Wines and its guests, and in
services responding to
41. Procedure in their food and
presenting and beverage
opening wines and service need.
Beverage Service
42. Procedure in The learner:
Settling bill
43. Bidding 1. demonstrates
Goodbye to the skills in
Customers proper food and
44. Clearing of
Table beverage
Techniques selection in
handling guests
45. Managing with special
Intoxicated needs
Customers
2. demonstrates
skills in
responding to
cultural food
needs with
variety and
quality

3.Respond
efficiently to
customers’
query on food
and drinks with
courtesy.
 Quarter:

Performance Standard: PROMOTE TOURISM PRODUCTS AND SERVICES (PS)

Content Content Most Learning Competencies Highest Enabling
Standards Essential Performance Highest Thinking Skill to Assess Strategy to Use in
Topics Standards Developing the Highest
Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most Essential KUD RBT Assessment General Strategy
Classification Classification Level Activities (FAA) Strategy

Performance Task: With the booming state of tourism in the Philippines and abroad, this field can provide you with a very promising career path in the future. But before you enrol in this course,
here are some of the essential things you need to know. The students are to create a promotional video in relation to tourism promotional videos showcasing the Philippines leading tourist attractions.
This proposal/product shall be presented to a panel for evaluation.
The project proposal will be evaluated according to the following criteria: content and accuracy (45%), presentation and organization (30%), creativity (15%) and cooperation (10%).

Literal Transfer: Apply the nature of business promoting our own. Improved economies of regions and improved standards of living in local communities have attributed gains to the presence of
tourism activity in their lives.

Prepared by:

Gretchen V. Laurente, L.P.T

Subject Teacher