I.
OBJECTIVES
A. Content Standards
B. Performance Standard
C. Learning
Competencies/Objectives
TLE_IACSS9- 12ICCS-Ia-e-28
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Page
2. Learner’s Material Pages
3. Text Book Pages
4. Additional Material from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
Preliminary Activities
Prayer
Checking of Attendance
A. Reviewing previous Lesson or
presenting the new lesson
B. Establishing purpose for the
The learner demonstrates understanding of concepts and principles in
welcoming guests and taksing food and beverage orders
The learner:
1. demonstrates knowledge and skills in food and beverage service in relation
to attending /monitoring kitchen and dining service points
2. Prepares schedule of menus to be served
3. Perform strictly the sanitation and hygiene practices in dealing with guests,
and in responding to their food and beverage service needs
1. Discuss the importance of carrying out trays and plates safely
2. Perform how to carry out plates and/or trays safely
Tray and plate carrying techniques
MELCS, Quarter 1 booklet 1 Module
Curriculum Guide
TVL Home Economics Food & Beverage
Services Manual (DepEd)
Internet:
https://www.dictionary.com/browse/tray
https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels
https://blog.sfceurope.com/the-best-ways-to-carry-serving-plates-like-a-pro
Any materials available from online apps
Mentimeter, Kahoot, and Youtube.com
Mentimeter.Com (3 mins.)
Direction:
1. Open menti.com in your browser and type the given code to enter
response.
2. You will be given 2 minutes to type your answer.
Video Presentation
 lesson
C. Presenting Example/instances of
new lesson
D. Discussing new Concepts and
Practicing new skills #1
E. Discussing new Concepts
and Practicing new skills
#2
F. Developing Mastery
(Leads to Formative Assessment)
Waitress can't stop
causing accidents at her job _CLUMSY_.mp4
 What were the things that you have observed in the videos?
 Does carrying a plate/tray properly help the waiter?
 What is the importance of learning how to carry a tray/plates
properly?
One of the main functions of a food and beverage attendant is to serve the
food and/or drinks to the guest. Thus, for you to be able to effectively serve –
you must master how to properly carry a tray and plates.
TRAY AND PLATE Carrying techniques
Two Plate Carrying
Hold the first plate between your thumb, Index finger and the middle finger.
Place the second plate above the first plate, supporting it by your left hand
under the edge of the first plate, supporting it by your ring and little finger.
Three Plate Carrying
Hold the first plate between your thumb, Index finger and the middle finger.
Place the second plate into the crease of the palm of your left hand under the
edge of the first plate, supporting it by your ring and little fingers.
Carry the third plate on the flat of your forearm and rim of the second plate.
A fourth plate can be carried in the right hand.
Holding the Service Tray:
1. Small service tray should be carried with one hand.
2. The big tray must be carried with two hands.
3. Place the left hand under the center of the tray with fingers spending out
comfortably.
4. Heavy, high and hot items must be closed to your body.
5. Pick up the tray in your left hand, ensuring your palm is in the center to
keep the tray well balanced.
6. Your left arm needs to be at a 90-degree angle to your body and Elbow to
be kept close to the side.
Demonstration (Recorded / Live Video)
Kahoot Application (3 mins.)
https://kahoot.it/challenge/?quiz-id=20680091-d56e-4dd0-b28b-

G. Finding Practical application of
concepts and skills
H. Making Generalization
and abstraction about
the lesson
I. Evaluate Learning
Description
The learner has performed mastery in
demonstrating the 3 carrying techniques.
J. Additional Activities for
The learner has performed the 3 Carrying
application and
techniques with minimal errors.
remediation
The learner has performed only 2 Carrying
techniques.
V. REMARKS
The learner has performed only 1 Carrying
VI. REFLECTION
technique.
A. No. of learners who earned 80%
on the formative assessment
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lesson work?
777b9f7c2029&single-player=true
Direction: Answer if the statement is TRUE or FALSE
1. Open the link sent to you or open in your browser Kahoot.it
2. You will be given 15 seconds to answer each question.
 What are the advantages of learning how to properly carry a plate
and tray?
 Why do we need to follow and master certain procedures?
 As a Senior High School TVL student do you think our lesson for today
can give impact in your future learnings? Explain your answer.
 Why is it significant to follow each procedure in carrying plates and/or
trays?
 Do you think following the proper steps in carrying trays and plates
will lead us to a successful Hospitality Industry Career? Why?
 Among the procedures in tray and plate carrying techniques, which
one is the most critical to perform and why?
Return Demonstration of the following:
1. Two Plate Carrying Technique
2. Three Plate Carrying Technique
3. Tray Carrying Technique
The learners may opt to perform Plate Carrying techniques only if Trays are
unavailable.
Rubric:
Score
50
Open the YouTube link:
40
https://www.youtube.com/watch?v=hFrcPvIOXfU and reobserve how to
properly perform the 3 types carrying techniques.
30
Send your pictures and videos.
20
 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
works?
F. what difficulties did I encounter
which my principal or supervisor
solve?
G. What Innovation or localized
material did I use/discover which
I wish to share with other
teachers?