Detailed Lesson Plan in Food and Beverage Service

Grade 11

I. Objective
At the end of the lesson the students should be able to:
a. Identify the Room Service equipment and supplies;
b. Draw the Room Service equipment and supplies; and
c. Follow the Room Service Order set-up.

II. Subject Matter

Topic: Room Service
Subtopic: Set up Trays, Trolleys and Equipment for the Room Service
Reference: Cornell, D. Food and Beverage Service Procedures. Mindshapers CO., INC.
Intramuros Manila.
Materials: laptop, book, HDMI and television
III. Procedure

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. Preliminary Activities
1. Routine
 Greetings
Good morning, Class. Good morning Ma’am, good morning
classmates.
Please take your sit. Thank you, Ma’am.
 Checking of Attendance
 Recall the previous lesson
2. Motivation: SCRAMBLED
WORDS
Instruction: The teacher will
be asking the students to arrange
the scrambled words.
- stray - Trays
- leyrtuc - Cutlery
- salgarwes - Glassware
- ate spot - Tea spot
- atlep rwemra - Plate warmer
- tasl nda rpepep shsarek - Salt and pepper shakers
- dub esvas - Bud vases
- ostarets - Toasters
- nep dna rdoer ormfs - Pen and order forms
- niwe ocorels - Wine coolers
- presesos efeocf isamhcen - Espresso coffee machines
- icroavewm nsove - Microwave ovens
- frierrotsega - Refrigerators
- leyslort - Trolleys
- cerockyr - Crockery

B. Discussion

 What is Room Service Staff?

- Room Service Staff work in hotels
and deliver orders to customers.
Duties these employees perform
include maintaining supplies, taking

 What are to consider with
the items needed in setting
up the trays and trolleys for
a range of various meals?
 What are the ways to collect
food and beverage items
from kitchen and bars for
room service delivery?
orders, completing tasks assigned by
the manager being polite to guests,
collecting dirty dishes, and restocking
minibars
- Common meal set ups are breakfast,
main course and snack.
1. Various pieces of equipment are used
in the room service area and
equipment that are included should be
clean and prepare for the service.
2. Ensure all room service equipment is
not damaged, unclean, or unsafe.
3. Some hotel procedures says that the
room service should be distributed
from the highest floor down and for
some hotels it is otherwise.
*Trolleys and hot boxes, tray trolleys
and refrigerated trolleys.
a. Food trays of different sizes and
structure like trays with feet for
breakfast.
b. Tray covers- generally a linen cloth
or paper cloth (non-slip type) table
linen for trolleys, and serviettes
c. Cutlery- entrée and main knives and
forks, soup and dessert spoons,
teaspoons specialist items such as
steak knives or service tongs
d. Crockery- various plates, bowls and
jugs, cups and saucers
e. Glassware- for juices, water, beer,
wine and champagne
f. Tea and coffee pots, hot water pots,
coffee and tea making equipment
g. Plate/warmer/cloches or plate
covers
h. Salt and pepper shakers
i. Bud vases, toasters, bread baskets,
ice buckets, newspaper holders
j. Pen and order forms also copies of
menus and beverage listings and tray
cards
k. Trolleys- used to transfer food,
meals, or supplies in a hotel room.
*Types:
a. A Tray trolley has three levels and
will be able to accommodate up to six
trays.
b. Multiple Trolleys can carry up to
20 or 30 trays.
- Room Service may have its own
production kitchen or share with a
Restaurant or other dining area, there
may be a chef solely allocated to room

C. Generalization
 What is Room Service Staff?
 Would you give me five items
needed in setting up trays
and trolleys for a meal?
 What are the ways to do
when collecting food and
beverage items from kitchen
and bars for room service?
D. Application
Instruction: The class are group in 3
with members of 3. They are ask to
illustrate the given items needed for
service orders or staff may have to
take the its turn with Restaurant staff.
 Ways:
a. You should have the order form to
confirm the order
b. Ensure special requests have been
complied with. E.g. no chili, not
salted or sauced.
c. Cold items are separate from hot
and dressings are in separate
containers.
d. Check that the bread rolls and the
butter are there and all courses are
present.
e. Visual check of the dishes if
presentable
f. Where there is any deviation from
perfection
- Room Service Staff work in hotels
and deliver orders to customers.
Duties these employees perform
include maintaining supplies, taking
orders, completing tasks assigned by
the manager being polite to guests,
collecting dirty dishes, and restocking
minibars
- Common meal set ups are breakfast,
main course and snack.
1. Salt and pepper shakers
2. Bud vases
3. Toasters
4. Pen and order forms
5. Wine coolers
a. You should have the order form to
confirm the order
b. Ensure special requests have been
complied with. E.g. no chili, not
salted or sauced.
c. Cold items are separate from hot
and dressings are in separate
containers.
d. Check that the bread rolls and the
butter are there and all courses are
present.
e. Visual check of the dishes if
presentable
f. Where there is any deviation from
perfection
 Room Service Orders.
1. Tea and coffee pots
2. Salt and pepper shakers
3. Pen and order forms
4. Trays
5. Plates
6. Knife
7. Goblet
8. Plate warmer
9. Tray trolley
10. Ice bucket

IV. Evaluation: MATCHING TYPE

Instruction: Match column A to column B. Write your answer from the provided space.

Column A Column B
1. Generally a linen cloth or paper A. Glassware
cloth (non-slip type) table linen for B. Tray covers
trolleys, and serviettes C. Trolleys
2. Used to transfer food, meals, or D. Crockery
supplies in a hotel room. E. Breakfast
3. Has three levels and will be able to F. Multiple trolleys
accommodate up to six trays. G. Lunch meal
4. For juices, water, beer, wine and H. Room Service Staff
champagne I. Food trays
5. Various plates, bowls and jugs, J. Tray trolley
cups and saucers K. Menu
6. It is called the heaviest meal.
7. Can carry up to 20 or 30 trays.
8. Employees perform include
maintaining supplies, taking orders,
completing tasks assigned by the
manager being polite to guests,
collecting dirty dishes, and
restocking minibars
9. Considered to be the important
meal for the day.
10. The food available or to be served
in a restaurant or at a meal.
V. Agreement
> Advance reading for the next lesson.

Prepared by:

Lovelyn A. Waggay
Student Teacher

Checked by:

Marjorie S. Cayao
Cooperating Teacher