SEMI-DETAILED LESSON PLAN in FOOD AND BEVERAGE SERVICES

Grade 11

Date: March 3, 2017

I. Objectives:
At the end of the lesson, 85% of the students should be able to:
1. Define interpersonal skills.
2. Enumerate the three main types of communication and factors to consider in dealing with
different kinds of customers.
3. Appreciate the importance of learning interpersonal skills needed at particular points during
the service.

II. Subject Matter:

Area: Food and Beverage Services
Topic: Interpersonal Skills
Sub-topic: Group Activity
References: Food and Beverage Services Module
Strategies: Discussion

III. Procedures:
A. Preparatory Activity:
1. Daily routine
2. Review of the Past Lesson: Proper way of handling plates
3. Unlocking of the Difficulties: Interaction
B. Development of the Lesson
Motivation: Present short video about interaction between guest and waiter.
Procedure
1. Divide the class into groups and let the group discuss the following topic:
 Communication, dealing with customers
 Dealing with customers during service, dealing with children
 Customers with additional needs with communication difficulties
 Handling complaints, dealing with incidents during service
 Health, safety and security, maintaining a secure environment
2. Let the student present the proper interpersonal skills
C. Valuing : Self-confidence

IV. Generalization:
In a food and beverage operation there is interaction between customers and fbs service staff. It is
important that the customer can see that the provision of food and beverage services within an establishment
with each department understanding the needs of the others in order to meet the customer’s demand.

V. Evaluation:
Group presentation
VI. Agreement/Assignment
The other group will present the remaining topic for the next day.
Reference: internet, FBS Learning Module

Prepared by:

JESSICA A. AFABLE Note:

Teacher

Checked by:
OBSERVED BY:

GLICERIA S. ALVAREZ
TLE Department Head