Daily Lesson Log
WEEK 1
Feb 2, 2022
DATE:______________________
MONDAY
Objectives: At the end of this unit, you
should be able to”
 Introduce the food
service industry;
 Introduce the food and
beverage operation;
 Introduce the methods of
food production and food
and beverage service
methods;
 Introduce the food and
beverage personnel.
Instructional
Materials: Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
Procedure:
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Introducing the food and
beverage services operation and
methods.
Assignment: Answer the following:
1. How can food and
TUESDAY
At the end of this unit, you
should be able to”
 Introduce the food
service industry;
 Introduce the food and
beverage operation;
 Introduce the methods of
food production and food
and beverage service
methods;
 Introduce the food and
beverage personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Introducing the food and
beverage services operation and
methods.
Answer the following:
1. How can food and
WEDNESDAY
At the end of this unit, you
should be able to”
 Introduce the food
service industry;
 Introduce the food and
beverage operation;
 Introduce the methods of
food production and food
and beverage service
methods;
 Introduce the food and
beverage personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Introducing the food and
beverage services operation and
methods.
Answer the following:
1. How can food and
THURSDAY
At the end of this unit, you
should be able to”
 Introduce the food
service industry;
 Introduce the food and
beverage operation;
 Introduce the methods of
food production and food
and beverage service
methods;
 Introduce the food and
beverage personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Introducing the food and
beverage services operation and
methods.
Answer the following:
1. How can food and
FRIDAY
At the end of this unit, you
should be able to”
 Introduce the food
service industry;
 Introduce the food and
beverage operation;
 Introduce the methods of
food production and food
and beverage service
method;
 Introduce the food and
beverage personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Introducing the food and
beverage services operation and
methods.
Answer the following:
1. How can food and
 beverage services beverage services beverage services beverage services beverage services
succeed? succeed? succeed? succeed? succeed?
2. What are the attributes 2. What are the attributes 2. What are the attributes 2. What are the attributes 2. What are the attributes
and skill should the FNB and skill should the FNB and skill should the FNB and skill should the FNB and skill should the FNB
personnel have? personnel have? personnel have? personnel have? personnel have?

Prepared by:_____________________________ Noted by:_________________________

Daily Lesson Log

WEEK 2
 DATE:______________________
MONDAY
Objectives: At the end of this unit, you
should be able to:
 Know how the FNB
services succeed;
 Determine the attributes
and skills of the FNB
personnel.
Instructional
Materials: Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
Procedure:
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Discuss the keys and
strategies to have a successful
FNB services and some
attributes of the FNB personnel
should have.
Assignment:
Answer the following questions:
1. Give some equipment
that they may see in FNB
operation
2. Give description each
cited the equipment
Prepared by:_____________________________
TUESDAY
At the end of this unit, you
should be able to:
 Know how the FNB
services succeed;
 Determine the attributes
and skills of the FNB
personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Discuss the keys and
strategies to have a successful
FNB services and some
attributes of the FNB personnel
should have.
Answer the following questions:
1. Give some equipment
that they may see in FNB
operation
2. Give description each
cited the equipment
WEDNESDAY
At the end of this unit, you
should be able to:
 Know how the FNB
services succeed;
 Determine the attributes
and skills of the FNB
personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Discuss the keys and
strategies to have a successful
FNB services and some
attributes of the FNB personnel
should have.
Answer the following questions:
1. Give some equipment
that they may see in FNB
operation
2. Give description each
cited the equipment
THURSDAY
At the end of this unit, you
should be able to:
 Know how the FNB
services succeed;
 Determine the attributes
and skills of the FNB
personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Discuss the keys and
strategies to have a successful
FNB services and some
attributes of the FNB personnel
should have.
Answer the following questions:
1. Give some equipment
that they may see in FNB
operation
2. Give description each
cited the equipment
Noted by:____________________________
FRIDAY
At the end of this unit, you
should be able to:
 Know how the FNB
services succeed;
 Determine the attributes
and skills of the FNB
personnel.
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Linking Old and New
Knowledge
 Discuss the keys and
strategies to have a successful
FNB services and some
attributes of the FNB personnel
should have.
Answer the following questions:
1. Give some equipment
that they may see in FNB
operation
2. Give description each
cited the equipment
 Daily Lesson Log
WEEK 3
Feb 14 – 16, 2022
DATE:______________________
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives:
At the end of this unit, you At the end of this unit, you At the end of this unit, you At the end of this unit, you At the end of this unit, you
should be able to: should be able to: should be able to: should be able to: should be able to:

 Identify common kitchen  Identify common kitchen  Identify common kitchen  Identify common kitchen  Identify common kitchen
tools, utensils, and tools, utensils, and equipment in tools, utensils, and equipment in tools, utensils, and equipment in tools, utensils, and equipment in
equipment in the FNB the FNB operation; the FNB operation; the FNB operation; the FNB operation;
 operation;

Instructional
Materials: Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services S., Food and beverage Services S., Food and beverage Services S., Food and beverage Services S., Food and beverage Services
9th Edition. Hooder Education 9th Edition. Hooder Education 9th Edition. Hooder Education 9th Edition. Hooder Education 9th Edition. Hooder Education

Procedure:
 Prayer  Prayer  Prayer  Prayer  Prayer
 Attendance  Attendance  Attendance  Attendance  Attendance
 Learning Competencies  Learning Competencies  Learning Competencies  Learning Competencies  Learning Competencies
 Linking Old and New  Linking Old and New  Linking Old and New  Linking Old and New  Linking Old and New
Knowledge Knowledge Knowledge Knowledge Knowledge
 Identifying all the utensils,
 Identifying all the utensils,  Identifying all the utensils,  Identifying all the utensils,  Identifying all the utensils,
tools, and equipment and their
tools, and equipment and their tools, and equipment and their tools, and equipment and their tools, and equipment and their
uses.
uses. uses. uses. uses.

Assignment To do: To do: To do: To do: To do:

:
Complete all the activities and Complete all the activities and Complete all the activities Complete all the activities and Complete all the activities and
quizzes. quizzes. and quizzes. quizzes. quizzes.

Prepared by:_____________________________ Noted by:____________________________

Daily Lesson Log

WEEK 4
DATE:______________________
Feb 21, 2022
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives:  Review from the
Chapter 1 -3
 Have an online
activity and quiz
Instructional
Materials: Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
Procedure:
 Prayer
 Attendance
 Learning Competencies
 Have an activity, quiz,
and graded recitation for the
upcoming exam start from
Chapter 1 - 3
Assignment
: Answer the following questions:
1. What is the purpose of
the menu?
2. What are the classes of
the menu?
Prepared by:_____________________________
DATE:______________________
Feb 28, 2022
MONDAY
 Review from the
Chapter 1 -3
Have an online activity and
quiz
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Have an activity, quiz,
and graded recitation for the
upcoming exam start from
Chapter 1 - 3
Answer the following questions:
1. What is the purpose of
the menu?
2. What are the classes of
the menu?
Daily Lesson Log
TUESDAY
 Review from the
Chapter 1 -3
 Have an online
activity and quiz
Cousins, J., Lillicrap, D.,
Weekes, S., Food and
beverage Services 9th Edition.
Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Have an activity, quiz,
and graded recitation for the
upcoming exam start from
Chapter 1 - 3
Answer the following questions:
1. What is the purpose of
the menu?
2. What are the classes of
the menu?
WEEK 5
WEDNESDAY
 Review from the
Chapter 1 -3
 Have an online activity
and quiz
Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services
9th Edition. Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Have an activity, quiz, and
graded recitation for the upcoming
exam start from Chapter 1 - 3
Answer the following questions:
1. What is the purpose of the
menu?
2. What are the classes of
the menu?
Noted by:____________________________
THURSDAY
 Review from the
Chapter 1 -3
 Have an online activity
and quiz
Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services
9th Edition. Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Have an activity, quiz, and
graded recitation for the upcoming
exam start from Chapter 1 - 3
Answer the following questions:
1. What is the purpose of the
menu?
2. What are the classes of
the menu?
FRIDAY
Objectives: At the end of this unit, you At the end of this unit, you At the end of this unit, you At the end of this unit, you At the end of this unit, you
should be able to: should be able to: should be able to: should be able to: should be able to:

 Know the purpose of the  Know the purpose of the  Know the purpose of the  Know the purpose of the  Know the purpose of the
menu menu menu menu menu
 Determine the classes of  Determine the classes of  Determine the classes of  Determine the classes of  Determine the classes of
the menu the menu the menu the menu the menu
 Make a menu  Make a menu  Make a menu  Make a menu  Make a menu

Instructional
Materials: Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes, Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services S., Food and beverage Services S., Food and beverage Services S., Food and beverage Services S., Food and beverage Services
9th Edition. Hooder Education 9th Edition. Hooder Education 9th Edition. Hooder Education 9th Edition. Hooder Education 9th Edition. Hooder Education

Procedure:
 Prayer  Prayer  Prayer  Prayer  Prayer
 Attendance  Attendance  Attendance  Attendance  Attendance
 Learning Competencies  Learning Competencies  Learning Competencies  Learning Competencies  Learning Competencies
 Review from the previous  Review from the previous  Review from the previous  Review from the previous  Review from the previous
quarter quarter quarter quarter quarter
 Discuss the purpose of the  Discuss the purpose of  Discuss the purpose of  Discuss the purpose of  Discuss the purpose of
menu the menu the menu the menu the menu
 Student will identify the  Student will identify the  Student will identify the  Student will identify the  Student will identify the
pictures of menu regards on their pictures of menu regards on their pictures of menu regards on their pictures of menu regards on their pictures of menu regards on their
classes classes classes classes classes

Assignment
: To do: To do: To do: To do: To do:
1. Form a group at least 5 1. Form a group at least 5 1. Form a group at least 5 1. Form a group at least 5 1. Form a group at least 5
members members members members members
2. Make a menu based on the 2. Make a menu based on the 2. Make a menu based on the 2. Make a menu based on the 2. Make a menu based on the
two classes. two classes. two classes. two classes. two classes.

Prepared by:_____________________________ Noted by:_____________________

 Daily Lesson Log
WEEK 6
DATE:______________________
March 1, 2022

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives: At the end of this unit, you At the end of this unit, you At the end of this unit, you At the end of this unit, you At the end of this unit, you
should be able to: should be able to: should be able to: should be able to: should be able to:

 Identify the alcoholic and Identify the alcoholic and non- Identify the alcoholic and non- Identify the alcoholic and non- Identify the alcoholic and non-
non-alcoholic beverages alcoholic beverages alcoholic beverages alcoholic beverages alcoholic beverages
Instructional
Materials: Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
Procedure:
 Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the Alcoholic
beverages and Non-alcoholic
beverages
 Discuss the procedures
in making some Alcohol and
Non-alcohol Beverages
Assignment
: Answer the following questions:
1. What are the procedures
in taking customers’
orders?
2. How to provide good
satisfaction to the
customers?
Prepared by:_____________________________
Cousins, J., Lillicrap, D.,
Weekes, S., Food and
beverage Services 9th Edition.
Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Review from the
previous lesson
 Discuss the Alcoholic
beverages and Non-alcoholic
beverages
 Discuss the procedures
in making some Alcohol and
Non-alcohol Beverages
Answer the following questions:
1. What are the
procedures in taking
customers’ orders?
2. How to provide good
satisfaction to the
customers?
Cousins, J., Lillicrap, D.,
Weekes, S., Food and
beverage Services 9th Edition.
Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Review from the
previous lesson
 Discuss the Alcoholic
beverages and Non-alcoholic
beverages
 Discuss the procedures
in making some Alcohol and
Non-alcohol Beverages
Answer the following questions:
1. What are the
procedures in taking
customers’ orders?
2. How to provide good
satisfaction to the
customers?
Noted by:____________________________
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the Alcoholic
beverages and Non-alcoholic
beverages
 Discuss the procedures
in making some Alcohol and
Non-alcohol Beverages
Answer the following questions:
1. What are the procedures
in taking customers’
orders?
2. How to provide good
satisfaction to the
customers?
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the Alcoholic
beverages and Non-alcoholic
beverages
 Discuss the procedures
in making some Alcohol and
Non-alcohol Beverages
Answer the following questions:
1. What are the procedures
in taking customers’
orders?
2. How to provide good
satisfaction to the
customers?

DATE:______________________
March 7-9, 2022
MONDAY
Objectives: At the end of this unit, you should
be able to:
 Know how to take orders
from the customers
 Prepare service from the
customers
 Make a table napkin fold
Daily Lesson Log
WEEK 7
TUESDAY
At the end of this unit, you should
be able to:
 Know how to take orders
from the customers
 Prepare service from the
customers
 Make a table napkin fold
WEDNESDAY
At the end of this unit, you should
be able to:
 Know how to take orders
from the customers
 Prepare service from the
customers
 Make a table napkin fold
THURSDAY
At the end of this unit, you should
be able to:
 Know how to take orders
from the customers
 Prepare service from the
customers
 Make a table napkin fold
FRIDAY
At the end of this unit, you
should be able to:
 Know how to take orders
from the customers
 Prepare service from the
customers
 Make a table napkin fold
Instructional
Materials: Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services 9th
Edition. Hooder Education
Procedure:  Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the procedures in
taking orders
 Impromptu activity for taking
orders
 Assist for making table
napkin folds
Assignment
: To do:
1. Make a video of making
table napkin folds (at least 3
types of folds)
Prepared by:_____________________________
Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services
9th Edition. Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the procedures in
taking orders
 Impromptu activity for
taking orders
 Assist for making table
napkin folds
To do:
1. Make a video of making
table napkin folds (at least
3 types of folds)
Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services
9th Edition. Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the procedures in
taking orders
 Impromptu activity for
taking orders
 Assist for making table
napkin folds
To do:
1. Make a video of making
table napkin folds (at least
3 types of folds)
Noted by:____________________________
Cousins, J., Lillicrap, D., Weekes,
S., Food and beverage Services
9th Edition. Hooder Education
 Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the procedures in
taking orders
 Impromptu activity for
taking orders
 Assist for making table
napkin folds
To do:
1. Make a video of making
table napkin folds (at least
3 types of folds)
Cousins, J., Lillicrap, D.,
Weekes, S., Food and beverage
Services 9th Edition. Hooder
Education
 Prayer
 Attendance
 Learning Competencies
 Review from the previous
lesson
 Discuss the procedures
in taking orders
 Impromptu activity for
taking orders
 Assist for making table
napkin folds
To do:
1. Make a video of making
table napkin folds (at
least 3 types of folds)
 Daily Lesson Log
WEEK 8
DATE:______________________
March 14 – 16, 2022
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives:
At the end of this unit, you should At the end of this unit, you At the end of this unit, you At the end of this unit, you At the end of this unit, you should
be able to: should be able to: should be able to: should be able to: be able to:

 Know the methods of  Know the methods of  Know the methods of  Know the methods of  Know the methods of
service service service service service
 Learn the preparation of  Learn the preparation of  Learn the preparation of  Learn the preparation of  Learn the preparation of
service service service service service
Instructional
Materials: Cousins, J., Lillicrap, D., Cousins, J., Lillicrap, D., Cousins, J., Lillicrap, D., Cousins, J., Lillicrap, D., Cousins, J., Lillicrap, D., Weekes,
Weekes, S., Food and beverage Weekes, S., Food and Weekes, S., Food and beverage Weekes, S., Food and S., Food and beverage Services
Services 9th Edition. Hooder beverage Services 9th Edition. Services 9th Edition. Hooder beverage Services 9th Edition. 9th Edition. Hooder Education
Education Hooder Education Education Hooder Education
Procedure:  Prayer  Prayer  Prayer  Prayer  Prayer
 Attendance  Attendance  Attendance  Attendance  Attendance
 Learning Competencies  Learning Competencies  Learning Competencies  Learning Competencies  Learning Competencies
 Review from the previous  Review from the  Review from the previous  Review from the  Review from the previous
lesson previous lesson lesson previous lesson lesson
 Discuss the sequence of  Discuss the sequence  Discuss the sequence of  Discuss the sequence  Discuss the sequence of
the service of the service the service of the service the service

Assignment:

NO ASSIGNMENT NO ASSIGNMENT NO ASSIGNMENT NO ASSIGNMENT NO ASSIGNMENT

Prepared by:_____________________________ Noted by:____________________________