LPUD-JRCD_CIDAM_FORM1_1920

LYCEUM OF THE PHILIPPINES – DAVAO

Km 11, LPU Town Center, CP Garcia Highway, Buhangin District, Davao City
JUNIOR COLLEGE DEPARTMENT

CLASSROOM INSTRUCTION DELIVERY ALIGNMENT MAP

Grade Twelve (12) School Year 2020 – 2021
Course Food and Beverage Services NC II (160 hours) Semester 2nd Semester

This curriculum guide on Food and Beverage Services leads to National Certificate Level II
(NC II).This course is designed for a high school student to develop knowledge, skills, and
attitude to perform the tasks required. It covers the core competencies of (1) prepare dining
room/restaurant area for service; (2) welcome guests and take food and beverage orders; (3)
Completed First Semester Food and Beverage Services
Course Description promote food and beverage products; (4) provide food and beverage services to guest; (5) Pre-requisite
NC II (80 hours)
provide room service; and (6) receive and handle guest concerns. The preliminaries of this
specialization course include the following: (1) core concepts in food and beverage services,
(2) the relevance of the course, and (3) exploration of career opportunities as a Food
Attendant or Chef de rang.

Midterm: Demonstrates skills in the different type or style of table setting with character, and right color combinations for aesthetic considerations.
Culminating Performance Standard
Finals: The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and listening to customer’s complaints.

Highest Enabling Strategy to Use

Highest Thinking Skill to Assess in Developing the Highest
Thinking Skill to Assess
Performance KUD
Content Content Standard Learning Competencies Enabling
Standard Classification Assessment Teaching
RBT General
Technique Strategies
Level Strategy
WW QA PC
PROMOTE FOOD The learner The learner The learners: Understanding Analyzing ∕ ∕ ∕ Communication Lecture
AND BEVERAGE demonstrates demonstrates
PRODUCTS understanding on knowledge and skills on 1. Master the names of past
promoting food and how to promote food and current trends of dishes
24. Past and Current beverage products. and beverage products: in the menu.
Trends in Food and 1. Update oneself on 2. Know different types of
 the current food menus, sauces and
and service trends. accompaniments.
Beverage 2. Identify possible food 3. Know common food
25. Types of Menus sources based on allergens to prevent serious
26. Types of food and acceptable cultural health consequences.
beverages norms and wants. 4. Study the special dietary
27. Food Allergens 3. Demonstrate requirements and cultural
appreciation for new needs of food and beverage
trends in food and products.
beverage service. 1. Provide information with
4. Demonstrate skills in clear explanations and
responding to cultural descriptions about the food
food needs with variety items.
and quality. 2. Offer items on specials or
5. Respond efficiently to promos to assist guests with
customers’ query on food and beverage
foods and drinks with selections.
28. Suggestive
courtesy. 3. Suggest name of specific
Selling Techniques
6. Demonstrates menu items to guests to
and Procedure Interactive
appreciation for new help them make the choice
29. Basic Lecture
trends in food and and know what they want. Understanding Applying ∕ ∕ ∕ Connection
communication skills
beverage service. 4. Recommend standard food
30. Food and Simulation
and beverage pairings.
Beverage Pairing
7. The learner 5. Provide several choices or
Techniques
demonstrates options to guest.
knowledge and skills in 6. Use descriptive words while
food and beverage explaining the dishes to
service related to make it more tempting and
carrying out upselling appetizing.
strategies. 7. Carry out suggestive selling
discreetly so as not to be too
pushy or too aggressive.
31. Upselling 1. Suggest slow moving but Understanding Evaluating ☐ ∕ ∕ Reasoning and Proof Interactive
Techniques highly profitable items to Lecture
increase guest check.
2. Offer second servings of Simulation
ordered items.
3. Mention food portion or size
for possible adjustments
with the orders.
4. Recommend new items to
regular customers to
 encourage them to try other
items in the menu.
PROVIDE FOOD The learner: The learners:
AND BEVERAGE 1. Demonstrates
SERVICES TO knowledge and skills on 1. Serve food selections
GUESTS the proper way of giving promptly from service areas.
food and beverage 2. Check food orders for
32. Principles in Food services to guests. presentation and
and Beverage 2. Prepare schedules of appropriate garnish and
Service menus to be served. accompaniments.
33. Different Food 3. Perform strictly the 3. Serve food orders to the
Service Styles sanitation and hygiene guests.
34. Sequence of table practices in dealing with 4. Serve food orders and clear
Service guests, and in with minimal disturbance to Interactive
35. Techniques in responding to their food other guests and in Lecture
Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof
Carrying plates and and beverage service accordance to hygienic
ashtrays needs. requirements. Simulation
The learner 4. Demonstrates the 5. Serve food orders in
demonstrates skills in proper food and accordance with the
understanding of beverage selection in enterprise serving style
concepts and handling guests with standards.
principles in providing special needs. 6. Mention the name of the
food and beverage 5. Demonstrates skills dish or order upon serving
services to guests in in responding to cultural the guests.
various types of dining food needs with variety 7. Monitor sequence of service
venues and diverse and quality. and meal delivery in
styles of service. 6. Respond efficiently to accordance with enterprise
customers’ query on procedures.
36. Handling Guests food and drinks with 1. Attend to anticipated Understanding Applying ∕ ∕ ∕ Connection Interactive
with Special Needs courtesy. additional request or needs Lecture
7. Demonstrates skills of the guest.
in the different type or 2. Offer and serve additional Simulation
style of table setting food and beverage at the
with character, and right appropriate time.
color combinations for 3. Provide necessary
aesthetic considerations condiments and appropriate
8. Responds effectively tableware based on the food
and efficiently to order.
customers’ special 4. Recognize and follow up
requests’ that are within delays or deficiencies in
the bounds of the service promptly based on
service guidelines of the enterprise policy.
 establishment 5. Conduct “3-minute check”
9. Demonstrates for guest’s satisfaction.
wholesome personality 6. Treat children and guest
in receiving customers. with special needs with extra
10. Shows prompt attention and care.
attention to customers’ 1. Prepare and check service
needs in terms of ware for completeness
advanced service ahead of time.
reservations. 2. Set-up tables and chairs in
11. Show competence accordance with the event
in making schedules of requirements.
beverages to be 3. Serve food according to
37. Banquet Service prepared and served. general service principles.
38. Carrying Plates 12. Demonstrates skills 4. Handle food based on food Interactive
and Trays in serving beverage safety procedures. Lecture
Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof
Procedures orders. 5. Ensure coordinated service
39. Food Safety 13. Communicates of meal courses. Simulation
Principles needs of customers to 6. Keep assigned areas clean
the service area with in accordance with
accuracy. enterprise procedure.
14. Follow strictly the 7. Clear tables and bring soiled
sanitation and hygiene dishes for dishwashing after
practices in dealing with the event or function.
guests, and in 8. List and monitor number of
responding to their guest being served.
40. Knowledge on beverage service 1. Pick-up beverage orders Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof Interactive
different Wines and needs. promptly from the bar. Lecture
its services 15. The learner 2. Check beverage orders for
41. Procedure in performs the billing presentation and Simulation
presenting and payment procedure with appropriate garnishes.
opening wines and accuracy and efficiency. 3. Serve beverages at
Beverage Service 16. Discusses positively appropriate times during the
with colleagues on meal.
some matters with 4. Serve beverages efficiently
reference to according to established
improvements in the standards of service.
kitchen shop 5. Serve beverages at the right
organization, including temperature.
equipment and furniture 6. Open full bottle wine orders
keeping after dining efficiently with minimal
operation hours disturbance to other guests.
17. Shows skills in table 7. Carry out coffee and/or tea
 setting appropriately in service in accordance with
accordance with establishment procedures.
establishment standard 1. Prepare and process bills
procedure. accurately in coordination
18. The learner with the cashier.
demonstrates skills in 2. Verify amount due with the
managing intoxicated customer. Interactive
42. Procedure in persons. 3. Accept cash and non-cash Lecture
Understanding Analyzing ∕ ∕ ∕ Communication
Settling bill payments and issue
receipts. Simulation
4. Give required change.
5. Complete required
documents in accordance
with enterprise policy.
1. Remove soiled dishes when
guest have finished their
meal.
2. Handle food scraps in
accordance with hygiene
regulations and enterprise
procedures.
3. Clean and store equipment
43. Bidding Goodbye Interactive
in accordance with hygiene
to Customers Lecture
regulations and enterprise Understanding Applying ∕ ∕ ∕ Connection
44. Clearing of Table
procedures.
Techniques Simulation
4. Clear and reset tables and
make ready for the next
setting when guests are
finished with the meal.
5. Thank and give warm
farewell to the guests.
6. Turn off electrical equipment
where appropriate.
45. Managing 1. Determine levels of Understanding Applying ∕ ∕ ∕ Connection Interactive
Intoxicated intoxication of the Lecture
Customers customers.
2. Refer difficult situations to Simulation
appropriate person.
3. Apply appropriate procedure
to the situation and in
accordance with enterprise
policy.
 4. Apply legislative
The learner The learner: The learners:
demonstrates 1. Demonstrates the
understanding of knowledge and skills in 1. Attend to telephone calls
concepts and food and beverage promptly and courteously.
principles in providing service for the rooms 2. Check and use guests’
room service. and other related names throughout the
activities with interaction.
appreciation and 3. Clarify, repeat and check
PROVIDE ROOM accuracy. details of orders with guests
SERVICE 2. Demonstrates skills for accuracy.
and knowledge in food 4. Use suggestive selling
46. Room Service and beverage service techniques when
Interactive
Menus related to taking and appropriate.
Lecture
47. Sequence of processing room 5. Advise guests of Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof
Room Service service orders. approximate time of
Simulation
48. Taking Room 3. Practice skills in delivery.
Service Order responding to 6. Record room service orders
49. Suggestive customers’ needs in and check relevant
Selling Techniques terms of taking down information in accordance
correct menus, and with establishment policy
special food and procedures.
preparations as 7. Interpret room service
requested. orders received from
4. Respond effectively doorknob dockets.
and efficiently to 8. Transfer orders promptly to
customers’ special appropriate location for
requests’ within the preparation.
50. Preparing Mise- bounds of the service 1. Prepare room service Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof Interactive
En-Place guidelines of the equipment and supplies in Lecture
51. Setting up Trays establishment. accordance with
or Trolleys 5. Demonstrates the establishment procedures. Simulation
knowledge and skills in 2. Select and check room
preparing food and service equipment and
beverage for service in supplies for cleanliness and
accordance to the condition.
establishment standard 3. Set-Up trays and trolleys
with efficiency. keeping in mind balance,
6. Demonstrates the safety and attractiveness.
knowledge and skills in 4. Set-up room service trays
the practice of food and and trolleys according to the
 food and beverage order.
5. Check orders before leaving
the kitchen for delivery.
6. Cover the food items in
delivering to the room.
1. Verify the guest’s name on
the bill before announcing
the staff’s presence outside
the door. Interactive
52. Room Service 2. Greet guests politely. Lecture
Understanding Applying ∕ ∕ ∕ Connection
Procedure 3. Ask the guest where they
want to place the tray or Simulation
trolley.
4. Deliver food orders on
desired time of the guest.
1. Check and present guests’ Interactive
accounts for accuracy in Lecture
accordance with
establishment procedures. Simulation
2. Present cash payments to
53. Presenting and
beverage delivery to the cashier for processing in
Settling Room Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof
rooms efficiently with accordance with
Service Account
courtesy. establishment guidelines.
7. Demonstrates skills 3. Present charge accounts to
in presenting accounts guests for signing based on
to the establishment policy and
clientele/customer procedures.
within the appropriate 1. Explain the procedures in
time politely. taking away the tray and
8. Demonstrates the trolley after the guest have
skills in clearing out the finished their meal.
service area of used 2. Check and clear the floors in
Interactive
equipment, utensils, accordance with the
54. Clearing Lecture
leftovers, and materials establishment’s procedure. Understanding Analyzing ∕ ∕ ∕ Communication
Procedure
efficiency and with 3. Clean and clear dirty trays in
Simulation
happy disposition. accordance with
establishment’s procedure.
4. Clean and return trays and
trolleys to the room service
area
RECEIVE AND The learner 1. The learner The learners; Understanding Analyzing ☐ ☐ ∕ Communication Interactive
HANDLE GUEST demonstrates demonstrates the Lecture
CONCERNS
1. Obtain the entire story or
55. Customer issue of concern from the
Relations 56. The guests without interruption.
Two Dimensions of 2. Note the details of the guest
Customer Service 57. complain or concern.
Identifying and 3. Give full attention to the Simulation
Satisfying Customer complaining guest.
Needs 58. Dealing 4. Paraphrase guest complain
with Customer to determine if the concern
Objections and is correctly understood.
Negativism
knowledge and skills in 1. Offer sincere apology for the
receiving and handling disservice.
guest concerns, and 2. Show empathy with genuine
59. Handling
listening to customer’s concern and consideration Interactive
Customer Complaints
complaints. to the guests. Lecture
60. Dealing with Understanding Evaluating ☐ ☐ ∕ Reasoning and Proof
understanding of 2. The learner 3. Avoid excuses or blaming
Different
concepts and demonstrates effective others. Simulation
Customer/Clients
principles in receiving communication skills. 4. Express gratitude to the
and handling guest 3. The learner guest for bringing the matter
concerns. demonstrates basic up for attention.
problem solving skills. 1. Take appropriate action
4. The learner regarding guest’s concerns.
demonstrates skills in 2. Inform the right person or
61. Handling Guests
recording guest’s department for proper Interactive
with Special Needs
complaints. action. Lecture
62. Dealing with Understanding Evaluating ☐ ☐ ∕ Reasoning and Proof
3. Elevate or refer difficult
Different
situations or serious Simulation
Customer/Clients
concerns to higher authority.
4. Follow up and check
problem if solved or not
1. Document complaints
according to establishment
Interactive
standard procedures.
63. Recording Lecture
2. Recognize persons concern Understanding Evaluating ☐ ☐ ∕ Reasoning and Proof
Guest’s Complaints
and record actions taken.
Simulation
3. Log and collate feedback
received from the guests.
 Midterm: Table setting
Culminating
Performance Task
Finals: Simulation

Prepared by:

MS. SILVER JANE A. MARTINEZ APRIL 12, 2020

Faculty, Junior College Department Date

Checked by:

MR. ARE JAY M. CASTRO ___________________________

Junior College Coordinator Date

Noted by:

DR. MARLYN D. BITON ___________________________

Dean of Junior College Date