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 Services Unit No.: III Grade Level: 12
Unit Topic: Providing Room Service Date: September 10, 2018 Strand: TVL A & B
No. of Week: 2
Transfer Goal/s:
The students in the long run and on their own are able to prepare food and beverage items in accordance with the
establishment procedures as they are reminded on how the angels prepares the path of Christ’s second coming.
Essential Understanding:
Place setup in restaurants is modified to suit the guests order. In a similar way, setting up trays and trolleys depends on the
type of the meal.
Essential Question:
Why is it very important to follow the appropriate set up in preparing food and beverage?
I. PRELIMINARIES
Review: Why is it necessary to gather the necessary information of the guest’s request?
Focus: Food and Beverage Items Preparation
Motivation or Activating Prior Knowledge: Different food and beverage preparation will be shown with the students and will be
ask about their idea based on the picture.
II. LESSON DEVELOPMENT
 Presentation of Concepts
KNOWLEDGE:
The students should be able to:
- proper ways in handling knives;
SKILLS:
- prepare food and beverage items in accordance with establishment procedures
- set up food and beverage on trays and trolleys under strict compliance to hygiene and sanitation
Activities
- The teacher will state the objectives of the day.
- After stating the objectives, the teacher will discuss the new lesson and will ask random students about their different
ideas based on what is asked.
- After the class discussion, students will be given a formative test.
Broadening of Concept
Why do we need to follow the enterprise protocol on requesting reorder of such items?
C. Integration :
 Ignacian Core/ Related Values: Integrating the value of Service. Why is it important to accommodate the needs of our
customer?
 Social Orientation: What will happen if we do not give our customers the appropriate accommodation?
 Lesson Across Discipline: Food Safety. How will you ease the service and avoid wastage?
Faith/ Biblical : Mark 14:15
“He will show you a large upper room, furnished and ready. Make preparations for us there.”
III. EVALUATION/ASSESSMENT
Formative Test
Write TRUE on the line if the statement is correct. If not, change the underlined word to make the statement correct.

____________1. Knife skills are useful in preparing some food items that include cutting of fruits and slicing of cooked meat.
____________2. If you must converse with the guest, continue slicing or cutting.
____________3. To ease the service and avoid wastage, several portion packs are being utilized in room service.
____________4. Hold the food while cutting and slicing.
____________5. Wooden cutting boards retain harmful bacteria.
____________6. Always keep the knife handles free of grease and any slippery substance.
____________7. Choose the shape of the knife handles free of grease and any slippery substance.
____________8. Some portion packs commonly used in room service are the spreads, butter, milk, and cream.
____________9. Inform co-employees when a knife is newly sharpened.
____________10. The room service area must contain all the needed food and beverage for different meals.

Purposive Assignment
In a long bond paper. Make a research of the different types of trays and trolleys.
Submission will be on: September 14, 2018

Remarks: __________ Partially Implemented: __________Implemented:__________

Reason/s:

Prepared by:

PRINCESS CAMELLE P. TAPALLA

TVL TEACHER

Reviewed by:

DARYL H. BAO, LPT

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 Services Unit No.: III Grade Level: 12
Unit Topic: Providing Room Service Date: September 10, 2018 Strand: TVL A & B
No. of Week: 2

Transfer Goal/s:
The students in the long run and on their own are able to set up trays and trolleys, equipment and materials with
presentation techniques as we are reminded on how Christ prepares his plans for us.
Essential Understanding:
Place setup in restaurants is modified to suit the guests order. In a similar way, setting up trays and trolleys depends on the
type of the meal.
Essential Question:
How do we ensure that we have properly setup the food and beverages to its proper trays and trolleys?
I. PRELIMINARIES
Review: Why do we need to follow the enterprise protocol on requesting reorder of such items?
Focus: Food and Beverage Items Preparation
Motivation or Activating Prior Knowledge: Different tray setup will be shown to the students and ask them questions
randomly.
II. LESSON DEVELOPMENT
 Presentation of Concepts
KNOWLEDGE:
The students should be able to:
- different equipment used in an in room dining service.
- Different types of trays and trolleys
SKILLS:
- set up trays and trolleys with presentation techniques in accordance with establishment standards for variety of
meals.
- set up food and beverage on trays and trolleys under strict compliance to hygiene and sanitation.
Activities
- The teacher will state the objectives of the day.
- After stating the objectives, the teacher will discuss the new lesson and will ask random students about their different
ideas based on what is asked.
- After the class discussion, students will be given a formative test.
Broadening of Concept
Why is it important to properly set up the food and beverage on trays and trolleys?
C. Integration :
 Ignacian Core/ Related Values: Integrating the value of Service. Why is it important to accommodate the needs of our
customer?
 Social Orientation: What will happen if we mixed?
 Lesson Across Discipline: Food Safety. What will happen if the cooked food is mixed with raw foods?
Faith/ Biblical : Mark 14:15
“He will show you a large upper room, furnished and ready. Make preparations for us there.”
III. EVALUATION/ASSESSMENT
Activity 1
Setting up trays, trolleys, equipment, and materials with presentation techniques.

You are a room service attendant in a five star hotel. You were assigned to set up a tray for a continental breakfast order in
the Room 205. Demonstrate how to prepare the setup in class.
Purposive Assignment
In a long bond paper. Draw an illustration of the setup for continental breakfast.
Submission will be on: September 21, 2018
Remarks: __________ Partially Implemented: __________Implemented:__________

Reason/s:

Prepared by:

PRINCESS CAMELLE P. TAPALLA

TVL TEACHER

Reviewed by:

DARYL H. BAO, LPT

STRAND LEADER

Approved by:

DR. ALEXANDER F. SUAN

SHS COORDINATOR