LESSON PLAN IN TECHNICAL VOCATIONAL LIVELIHOOD- HOME ECONOMICS (FOOD AND

BEVERAGE)

I. LEARNING OBJECTIVES

At the end of the period, the students are expected to:

 Identify the proper way of serving the guest;

 Enumerate the importance of having a good service in restaurant;
 Demonstrate the proper way of serving the guest through a vlog.

II. SUBJECT MATTER

TOPIC: Sequence of Service in Restaurant

MATERIALS: Pictures, Video clips, Laptop, PowerPoint Presentation
REFERENCES: https://www.slideshare.net/bhavna123/sequence-of-service-restaurants-
presentation
Wordpress.com
https://www.slideshare.net/sykha25/chapter-3-guest-handling-procedure

III. PRELIMINARY ACTIVITIES

1.Prayer
“Let’s start this wonderful day by putting ourselves in the presence of our Dear Heavenly
Father. Let us pray.”

2. Greetings
“Good Day Class! I am Roshenna Arvee Manalansan but you can call me teacher Arvee.
First I’ll show you our Classroom rules.”

3. Checking of Attendance
“Is there any absent today?”

4.Review of Past Lesson

“First let’s have a review. Can you give me some example of utensils?”

IV. LEARNING ACTIVITIES

 PRIMING
Show the students a two video scenarios about serving the guest and let the students
describe the two videos.
A. ACTIVITY
Show students some pictures showing the sequence of service in the restaurant, and let
the students guess what is happening in the pictures.

B. ANALYSIS

Process Questions
1. What is the sequence of services in the restaurant?
2. What do you need to check before welcoming the guest?
3. In escorting the guest in their table who is the first one you need to assist to sit in the chair? And
why?
4. Is it ok to serve the water first before giving them the menu? And why?
5. What is the proper way to offer the menu to the guest?
6. In taking order what is the important things you need to have before getting the order of the
guest?
7. As a server is it important for you to know your menu? And why?
8. If you will be placing the order what is the important thing that you need to tell to the kitchen?
9. Before serving the food what do you need to check first?
10. What is the first meal you need to serve for the guest?
11. As a server how can you be so sure that your guest is satisfied in their food?
12. What do you think is the time to clear the plates on the guest’s table?
13. When the guest asks for the bill, where can you get the bill?
14. And when the guest is about to leave, do you think that you still need to assist them? And why?

C. ABSTRACTION
Enumerate the importance of having a great service in the restaurant

1. The guest will come back to the restaurant again and again

2. Having a great service, the guest feel welcomed and engaged from the restaurant.

3. The more satisfied the guest are, the more likely they will share their experience and recommend the
restaurant to their friends, family and workmates or even with their classmates.

4. Because guest will spend money to do business with a company that delivers great services.

5. Guests say that complimentary extras and seating preferences would go far in increasing customer
loyalty.
D. APPLICATION

The students will answer TRUE if the statement shows proper action and FALSE if not.

1. When Jhen already welcomed the guest she just pointed her finger to the table and ask the
guest to sit there. (False, you always need to lead the guest to their table)
2. Gerald asked the guest if they are comfortable to their sits. (True)
3. Joseph asked the guest if they want a bottle water or normal water (True)
4. While presenting the food, Zikk didn’t repeat or confirm the guess order and just put it on the
table. (False, the server always need to repeat and confirm the order to the guest to prevent
serving the wrong food.)
5. After the guest gets the change to their payment Avery sincerely ask for a tip. (False, Let the
guest give you a tip but never ask an extra money when it comes to your services.)

V. EVALUATION

Read the following statements carefully and choose the letter of the correct sequence of the service.

1. Use open palm, direct which way to go.

a. Welcoming the guest c. Taking Order

b. Escorting the guest d. Offer Menu

2. Inform the guest about the time that will be taken to prepare the food.

a. Welcoming the guest c. Taking Order

b. Escorting the guest d. Offer Menu

3. The waiter/waitress, must aware about ‘who taking what menu’ .

a. Serving Food c. Check Satisfaction

b. Offer Menu d. Presenting the bill

4. Assist those departing by moving the guest chair, collecting their personal belongings and offering
to call the taxi Wish them, thank them and acknowledge with final smile.
a. Food Presentation c. Offer Menu

b. Thanking Guest d. Check Satisfaction

5. Guest usually indicates that they have finished eating by placing their cutleries together on their
plate
a. Check Satisfaction c. Quality Check

b. Escorting the guest d. Placing order to bar and kitchen

VI. Assignment

Perform a scene with any member of your family at home doing the sequence of service in the
restaurant. Record/ Film it using your phones and send it to my messenger. Maximum of 3 minutes. Be
guided with the rubric below.

EXCELLENT (10 PTS) GOOD (7 PTS) FAIR (5 PTS)

ACCURACY OF The step by step The step by step The step by step
PROCEDURE procedure was properly procedure was somewhat procedure was not done
done. done properly. properly and committed
some errors
CORRECT SEQUENCE The materials used in the The materials used in the The materials used in the
OF SERVICE procedure are procedure are somewhat procedure are not the
appropriate. appropriate. materials that must be
used.

LENGTH The procedure fell The procedure fell The procedure went
between 1 – 3 minutes between 1 – 2 minutes under 1 minute time
time period and was well time period but seemed period.
– paced. hurried.