Lourdes College

INTEGRATED BASIC EDUCATION DEPARTMENT

(SENIOR HIGH SCHOOL)
First Semester
Capistrano-Hayes St., Cagayan de Oro City
SY 2018 – 2019

LEARNING PLAN

Subject: FOOD AND BEVERAGE Unit No.: 2 Grade Level: 12 Strand: TVL – A
Unit Topic: PROVIDING FOOD AND BEVERAGE Date: July 31, 2018
No. of Week: 2
Transfer Goal/s:
The students in the long run and on their own are able to demonstrate the proper procedure of
reservation as we are reminded that every Sunday is reserve to glorify and serve Christ.
Essential Understanding:
Reservation is an agreement between two parties that something such as a room, table, or seat
will be held for use to a later time.
Essential Question:
Why do need to follow procedure in reservation?
I. PRELIMINARIES
Review: Cite those basic skirting designs.
Focus: Procedure for Reservations
Motivation or Activating Prior Knowledge: What benefit will you able to get in following
proper procedure?
II. LESSON DEVELOPMENT
A. Presentation of Concepts
KNOWLEDGE:
The students will know the:
- The technical terms of each procedure.
- Relevance of reservation in every food establishments.
SKILLS:
The students are able to:
- Check details of reservations based on established service standard policies.
- Provide clear information and description to customers.
Activities
- The teacher will start her new discussion with a quote or saying.
- After presenting the new concept, students will be ask different questions pertaining the
topic.
- After the class, both students and teacher will do recapitulation.
B. Broadening of Concept
Does observing proper standard in reservation would help improve the establishments’
background?
C. Integration :
 Ignacian Core/ Related Values: Integrating the value of Service. When was the last
time you had offered someone a food to eat?
 Social Orientation: What will happen to us if we are blinded by our selfishness?
 Lesson Across Discipline: Religious Studies. Jesus, the king of all men volunteered
himself to be a slave for the poor. How about you? Are you willing to be a slave for the
poor?
 Faith/ Biblical : 2 Peter 3:7
By the same word the present heavens and earth are reserved for fire, being kept for
the say of judgment and destruction of ungodly men.
III. EVALUATION/ASSESSMENT
Identify the type of information provided by the guest in each number. You may choose from the
categories inside the box below.

a. the day the reservation is made

b. the guests’ name
 c. contact information
d. the day and time of reservation
e. the number of covers
f. smoking preference
g. special request

_______1. I would like to make a reservation on May 12 at around 12 noon.

_______2. Kindly place the reservation under my name, Mr. Levy Anton.
_______3. I prefer a table in the nonsmoking area.
_______4. Reservation for four.
_______5. I will need a high chair for my little one.
_______6. You may reach me at 02-4561234.
_______7. I would love the table near the patio.
_______8. Can you make sure that the server assigned to our table is Glenn? He is very
accommodating.
_______9. Can you reserve a table for two?
______10. My husband smokes. A table in the smoking area is what we need.

Purposive Assignment
In long bond paper. Make a research about Protocols in Welcoming, Escorting and Seating guests.
Remarks: _________Partially Implemented: _________ Implemented:__________

Reason/s:

Prepared by: Reviewed by:

PRINCESS CAMELLE P. TAPALLA DARYL H. BAO, LPT

TVL Teacher Strand Leader

Approved by:

DR. ALEXANDER F. SUAN

SHS Coordinator
 Lourdes College
INTEGRATED BASIC EDUCATION DEPARTMENT
(SENIOR HIGH SCHOOL)
First Semester
Capistrano-Hayes St., Cagayan de Oro City
SY 2018 – 2019

LEARNING PLAN

Subject: FOOD AND BEVERAGE Unit No.: 2 Grade Level: 12 Strand: TVL – A
Unit Topic: PROVIDING FOOD AND BEVERAGE Date: August 3, 2018
No. of Week: 2
Transfer Goal/s:
The students in the long run and on their own are able to demonstrate the proper way of
welcoming, escorting and seating guests as we are reminded that Christ knocks into our doors in
disguise.
Essential Understanding:
Welcoming guest is a sign of excellent service provided by reliable professionals in a foodservice
establishment.
Essential Question:
How will you know that you have abided the standard rule in welcoming guest?
I. PRELIMINARIES
Review: What are steps in reservation?
Focus: Protocols in Welcoming, Escorting and Seating Guests
Motivation or Activating Prior Knowledge: what are the things need to be consider in
welcoming guests?
II. LESSON DEVELOPMENT
C. Presentation of Concepts
KNOWLEDGE:
The students will know the:
SKILLS:
The students are able to:
- Welcome customers upon arrival in accordance with customer service standards.
- Escort and seat customers according to table allocations.
- Offer available pre-meal services if appropriate.
Activities
- The teacher will start a saying about the new topic.
- Students will be ask individually about their own understanding about the topic.
- After the students being ask, both student and the teacher will have a recapitulation.
D. Broadening of Concept
How are you going to welcome your guests?
C. Integration :
 Ignacian Core/ Related Values: Integrating the value of Service. When was the last
time you had open a stranger a door?
 Social Orientation: How can you say that you have not judge other people based on
their preferences in life?
 Lesson Across Discipline: Religious studies. In the Old Testament, Jesus who
disguises himself into a stranger knocks at your door. Will you open him a door?
 Faith/ Biblical : Luke 9:48
Then he said to them, “Whoever welcomes this child in my name welcomes me; and
whoever welcomes me welcomes the one who sent me. For he who is least among you
all—he is the greatest.”
III. EVALUATION/ASSESSMENT
A. Write five different welcome greetings that you may use in a casual dining restaurant.
1._____________________________
2._____________________________
3._____________________________
 4._____________________________
5.____________________________

Purposive Assignment
Research about the advantages and disadvantages of a MENU.
Remarks: _________Partially Implemented: _________ Implemented:__________

Reason/s:
Prepared by: Reviewed by:

PRINCESS CAMELLE P. TAPALLA DARYL H. BAO, LPT

TVL Teacher Strand Leader

Approved by:

DR. ALEXANDER F. SUAN

SHS Coordinator