SCHOOL Teacher Grade Level 11

National High
LOGO School
Teaching Date NOV-25-28, 2019 Learning Area FOOD AND BEVERAGE SERVICES
Teaching Time 7:30-8:30 FBS 8:30-9:30 FBS Quarter 3RD

DAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons,
I. OBJECTIVES exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
A. Content Standard The learner demonstrates understanding on promoting food and beverage products.
B. Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to carrying out upselling strategies

C. Learning Competency/Objectives TLE_HEFBS9-12PP-IIIc-3 VACANT

D. Write the LC code for each.

Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
II. CONTENT Provide Food and Beverage Services to Guests

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages FBS NC 2 CG p 14 of 25 FBS NC 2 CG p 14 of 25 FBS NC 2 CG p 14 of 25 FBS NC 2 CG p 14 of 25
2. Learner’s Materials pages FBS LM p. 185
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)portal
B. Other Learning Resource
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
IV. PROCEDURES which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning,
question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each
step.
A. Reviewing previous lesson or presenting the What is suggestive selling and What are the types of food What are the guidelines in food
new lesson upselling? service? service?

B. Establishing a purpose for the lesson Give the definition of food service Identify the appropriate Demonstrate the correct table set
Identify the different types of utensils and equipment for up and the quence of service on
Service and its sequence. quality service. the following table service styles:
Discuss the sequence of Russian service
table service American service
Family or english
C. Presenting examples/Instances of the new Showing of video clip of Russian Showing of pictures and

1
 lesson Service realia of utensils and
equipment.
D. Discussing new concepts and practicing new Guide question: Discussion on the
skills # 1 Who prepares the food in the appropriate utensils and
video? equipment used in service;
Who serves the food? service guidelines and
Is there anything special in the way protocol
the waiter served the guest?
E. Discussing new concepts and practicing new Discussion on the different types of Discussion on the different
skills # 2 service: types of service(con’t)
French service Buffet service
Russian service Banquet service
American service Gueridon Service
F. Developing mastery
(leads to Formative Assessment 3)
G. Finding practical application of concepts and Presentation of Output
skills in daily living
H. Making generalizations and abstractions about
the lesson

I. Evaluating learning Answer Self Check 4.1 p. Short quiz. Performance of the learners will
202 be rated using the rubric on p. 203

J. Additional activities for application or

remediation
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
VI. REFLECTION Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for
remediation who scored below 80%
C. Did the remedial lessons work? No. of learners who have
caught up with the lesson
D. No. of learners who continue 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 wish to share with other teachers?

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