Division Grade

SDO Laguna Grade 11

Level
Learning
Delivery Blended Learning Quarter First Quarter
Modality
LESSON Teacher Shiela Mae O. Rivera MELC No.
EXEMPLAR in LO 1
Teacher 1 Domain
FOOD AND No. of
BEVERAGE NCII 2 Days (Week 1)
Days

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Most Essential Learning
Competencies (MELC)
II. CONTENT
III .LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Material Pages
c. Textbook Pages
d. Additional Materials from
Learning Resources
B. List of Learning Resources for
Development and Engagement
Activities
At the end of the lesson, the learners are expected to:
1. answer inquiries promptly, clearly and accurately
2. ask pertinent questions to complete the details of the reservations
3. record reservation data on forms accurately based on establishment’s
standards
4. repeat and confirm details of the reservations with the customer
5. provide additional information about the food service establishments
The learner will
 demonstrates understanding of the basic concepts, and underlying
theories in food and beverage services
 demonstrates understanding of concepts, and principles in preparing
the dining room/restaurant area for service.
The learner shall be able to
 independently demonstrates competencies in food and beverage
services as prescribed in the TESDA Training Regulations.
 demonstrates knowledge and skills in food and beverage service
related to its concepts, job opportunities, future career preparation, and
market demand.
 independently prepares the dining room/restaurant area for service
 demonstrate knowledge and skills of food and beverage service in
relation to taking table reservations
LO 1. Take table reservations(TLE_HEFBS9-12AS-Ia-b-1)
1. Food Service Operations
2. Reservation Process
3. Telephone Ethics
Food and Beverage Services NCII- Grade 12 Self-Learning Module
Food and Beverage Service & Customer Relations
First Edition 2018 by Amelia S. Roldan et. al

IV.PROCEDURES INTRODUCTION IN FOOD AND BEVERAGE SERVICES

A. Introduction The teacher will present the expectations to the learners at the
end of the lesson.

The teacher will explain core concepts in food and beverage

services and discuss the relevance of the course and let the learners
understand the significance of food and beverage service in today’s
market job demands

PRE TEST
 The learners will play the game 4 PICS 1 WORD to find out how
much they already know about the lesson by guessing what word
does the picture describe.

Answer: RESERVATION Answer: PEOPLE

Answer: TELEPHONE Answer: TABLE

Answer: EMAIL

B. Development RECAP
The learners will share their most unforgettable moment(s) in life
from their learning(s) in Home Economics that helped them sustain
themselves in this pandemic.

The learners will play another game entitled WORD WAR to

unlock their difficulties by arranging the jumbled letters to make a
word which has a meaning as a clue.
Game # 2: WORD WAR

Directions: Arrange the jumbled letters to make a word which has a

meaning
UNLOCKING OF DIFFICULTIES
1. ROSETRVAIEN - is an arrangement made in advance to have a
table available at a particular time. RESERVATION

2. BOKOOVREED - selling more of a good or service than you have

available. Usually done to compensate for no shows. OVERBOOKED

3. ON WOHS- A person who has made a reservation but does not

turn up. NO SHOW

4. PU GINLLSE- Offer more than the guest is asking for. Sell up your
price range. UP SELLING

5. AWIT SITL- A listing of reservations waiting for cancellations in

order to be accepted. WAIT LIST
6. SMILECAFI- A machine that copies a document and transmits it to
another fax machine. FACSIMILE

7. KEAP NOSEAS- Time of high occupancy. PEAK SEASON

LESSON
 The learners will start to understand the concept being presented
 Table Reservation at a Restaurant.
 How to Record Table Reservation?

C. Engagement ACTIVITIES
The learners will have an activity wherein they will read a
conversation and will pretend as the order taker in the process of
taking a phone reservation while taking down notes of the reservation
details.

 Number of Guests:
.
 Reservation Date: .
 Arrival Time: .
 Name of Person making reservation: .
 Contact Number: .
 Other special requirements: .

D. Assimilation POST TEST

The learners will have a posttest by answering 5 items of multiple
choice type test and 5 items true or false test from the concept of
Table Reservation at a Restaurant.

POST TEST
I. MULTIPLE CHOICE | Direction: Choose the correct answer.
______1. This term refers to an arrangement made in advance to
have a table available at a restaurant.
A. Table set up
B. Table Reservation
C. Table Skirting
D. All of these

______2. This is the most common method of direct reservation

communication.
A. Email
B. Video Chat
C. Telephone
D. Twitter

______3. A word used to ask if there are tables that can be reserved
or not.
A. Availability
B. People
C. Special Occasion
D. None of these

______4. A word to as for when you want to sit in an area of the

restaurant that allows cigarettes or not.
A. People
B. Reservation
C. Availability
D. Smoking/Non Smoking

______5. The plural form of the word person used to specify the
number of guests or diners coming in.
A. Availability
B. People
C. Reservation
D. Booth
 II. TRUE OR FALSE | Direction: Write T if the statement is True and F
if the statement is False.
______1. Reservation form is base document for any reservation
system, whether the system is manual or automated. T
______2. The Manual Reservation System provides up to date "real
time" information on availability at the push of a button. F
______3. Filing is the process of storing and arranging documents
according to a particular classification. T
______4. Computerized Reservation System uses manual charts,
calendars, booking sheets, diary, forecast boards or room rack. F
______5. Numerically means your documents are filed according to a
number, such as a room number, account number, invoice number, or
other numerical identifier. T

V.REFLECTION The learners will rate themselves from 1 to 10 as a person in terms

of being responsible, being attentive to detail and by being aware of
their surroundings, 10 as the highest and 1 as the lowest and will
share their answers to the class.

“I will rate my self over 10 because

.”

Prepared by:

SHIELA MAE O. RIVERA

Teacher I

Checked by:

JANETTE B. SENARILLOS
Assistant Principal II