DETAILED LESSON PLAN

IN FOOD AND
BEVERAGES SERVICES
NC II
PREPARED BY:

MARY ANN G. ESPIRITU

PRE-SERVICE TEACHER

CHECKED BY:

MICHELLE M. BERASIS
COOPERATING TEACHER

NOTED BY:

AGNES C. TADEO
SHS TVL HEAD TEACHER

APPROVED BY:

RHINO LOU RIVERA

SUPERVISOR-STUDENT TEACHING
 DETAILED LESSON PLAN
Subject: FOOD AND BEVERAGE SERVICE Grade Level: 11
NC II
Topic: BEVERAGE AND WINE SERVICE Time Frame: 1 HOUR

I. Objectives:
At the end of the lesson, the students shall:
a. identify the types of containers and glassware used in beverages.
b. demonstrate and show to students the types of glassware.
c. determine the proper way of handling glassware and procedures in serving
beverages.

II. Subject Matter:

Topic: Beverage and Wine Service
Materials: Computers, LCD Projector, Whiteboard and Marker
Reference: Technical Vocational Livelihood (Home Economics) Food and Beverage
Services Manual Pages: 228-241

III. Procedure:

Teacher’s Activities Students Activities

A. Daily Routine

a. Opening Prayer

Before we begin, let us all stand up for

the opening prayer.

Who wants to lead the prayer?

Ma’am?

Yes, Cathleen?
Let us all put ourselves in the presence of
god.

Our Father, Who art in heaven, Hallowed

be Thy Name. Thy Kingdom come. Thy
Will be done, on earth as it is in Heaven.
Give us this day our daily bread. And
forgive us our trespasses, as we forgive
those who trespass against us. And lead
us not into temptation, but deliver us from
 evil. Amen.

b. Greetings Good morning, Ma’am Mary Ann!

Good morning, 11-B! Okay, Ma’am.

Before you take your sit, get the pieces of

trash under your chair and arrange your
chairs properly.

c. Checking of attendance
None.
Group 1, 2, 3, 4, 5 leader is there any
absent in your group?

(The teacher will call the group leader if

there any absent in their group)

B. Review

Before we begin, let us have a recap of (The students will raise their hands)
our previous lesson. Any volunteer in
recapping our previous lesson.

What are the different types of types of

service? Ma’am.

Yes?
(The students may vary)

Okay, very good you may now take your

seat.
 The different types of service are French,
Russian, Banquet, Gueridon, Family,
Buffet and American service.
How about the difference of Chef de rang
and Commis de rang?
Ma’am.

Yes?

(The students may vary)

Okay, very good you may now take your

sit.
Chef de rang is working under the head
waiter while Commis de rang is the
assistant of chef de rang.

C. Motivation

Okay for our motivation, Let us have a

game! The game is called SIT DOWN IF.

All students begin the game by standing

up, As each “sit down if…” scenario is
posed, a number of students may have to
sit down. Keep playing until only one
student remains and is crowned the
winner. Do you understand class?

Yes, Ma’am

(All the students will stand)

Okay so these are the questions:

- Sit down if you don’t know alcohol

drinks.
- Sit down if you haven't smelled
alcoholic drinks yet.
- Sit down if you haven’t taste
 alcoholic drinks.
- Sit down if you learned to drink
alcohol this year.
- Sit down if one of members in your
family drink alcoholic drinks.
- Sit down if you got drunk before.
- Sit down if you know how to mix
alcoholic drinks.
- Sit down if you drank alcoholic
drinks last week.
- Sit down if you think alcoholic
drinks are not safe for our health.

Okay class have you enjoy our game? (The students will sit down or will stay
For our winner later I will give your price. standing up according to questions)
Thank you for your cooperation class.
Let’s move on our lesson.

D. Presentation

a. Introduction

Our topic for today is all about beverage

and wine service. Do you have any idea
about our lesson for today?

Yes, Ma’am.
Do you see how our game a while ago
was all about alcoholic beverages
because it relates to our topic today? I
know some of you already drink alcohol
and some of you do not. In our lesson,
you will learn the types of glassware that
need to be used with specific alcoholic
beverages and the proper way of
handling glassware also the procedure in
serving beverages. Later I will give you
example of alcoholic beverages.

Okay Let’s proceed to our lesson proper.

None.

E. Lesson Proper
 BEVERAGE AND WINE SERVICE

Beverage are liquid formulations

prepared for human are consumption
which have thirst-quenching, refreshing.,
stimulating and nourishing qualities.
Some beverage replenishes the body's
fluids loss due to perspiration. They also
provide nutrients like mineral salts and
vitamins.

For example, milk is a source of calcium

and citrus fruit-based drinks have vitamin
C. Most beverages supply energy in the
form of Sugar or alcohol. Generally,
people drink to quench thirst, enjoy social
meeting, to propose a toast, or just to
enjoy the taste of the beverage.

Types of Containers used in Serving

Beverages

Glassware

Glassware refers to items used as

beverage vessels or containers, typically
made from glass. The choice of the right
glass is a vital element f the beverage is
to be invitingly presented to the guest.
Well- designed glassware combines
elegance, strength and stability, and
should be smooth rimmed and of clear
glass.

Standard shapes and sizes of glassware

are available to serve specific wines,
cocktails, and other beverages. Most
glassware can be described as:

- tumblers are flat-bottomed

glasses with no handle, foot, or
stem.
 - footed glasses have a bowl-
shaped container above base but
no stem
- stemware has a bowl-shaped
container on a stem over a flat
base.

Again class what are the three standard

shapes of glassware?

Okay very good.

Glassware available for food service

operations includes common glass, fully
tempered and lead crystal.

Fully Tempered Glassware

Commercial operations commonly see

this type of glassware because it is
stronger than other types, although it has
the disadvantage of shattering when
broken.

Lead Crystal Glassware

It is known to have 24% lead crystal, and

also known as flint glass this glassware is
known for its brilliance and clarity, but it is
expensive. For that reason, it is best
suited to fine-dining establishments.

So we have five important consideration (The students may vary)

in handling glassware.
 The three standard shapes of glassware
are tumblers, footed and stemware.
Handling glassware:

Thank you, Ma’am.

- Glassware should always be
stored upside down in an
appropriate rack.
- Check glassware frequently to
ensure that it is free from cracks or
chips and that it is throughly
cleaned.
- Use a beverage tray to carry
glasses in the dining room.
- Carry clean stemmed glassware
by hand, inverting the glasses and
placing their bases between the
fingers and the weight of the base
of the next glass. Depending on
dexterity, hand size, and
experience, the server may carry
as many as 16 glasses this way.
- When presenting a set number of
glasses onto a cover, be aware of
accepted industry standards. Wine
or beverage glasses are placed to
the right of the water goblet in a
sequence from right to left, the one
furthest to the right being used
first.

Do you understand the five important

considerations in handling glassware
class?

Okay so let us move on the types of

glassware. What glassware do you
usually see or used in party o gatherings?
Do you have any idea?

TYPES OF GLASSWARE

Beer Mug or Stein

- A beer mug takes its shape from

the traditional German beer stein
or tankard made of pewter, silver,
 wood, porcelain, earthenware or
glass; sometimes with a hinged lid
and levered thumb lift.

Flute Glass

- A flute glass is the preferred

serving vessel for Belgian lambics
and fruit beers, and sometimes
champagne. The narrow shape
helps maintain carbonation while
providing a strong aromatic front.
Flute glasses display the lively
carbonation, sparkling color, and
soft lacing of this distinct style of
beverage.

Goblet or Chalice

- Chalices and goblets are large,

stemmed, bowl-shaped glasses
adequate for serving heavy
Belgian ales, German bocks, and
other big sipping beers. The
distinction between goblet and
chalice is typically in the glass
thickness. Goblets tend to be more
delicate and thin, while the chalice
is heavy and thick walled.

Snifters

- A short-stemmed glass whose

vessel has a wide bottom and a
relatively narrow top. It is mostly
used to serve aged brown liquors
such as bourbon, brandy, and
whisky.
Yes, Ma’am.

What is the difference between goblet

and snifters?

None.

(The students may vary)

Cocktail Glass

- a stemmed glass with an inverted

cone bowl, mainly used to serve
straight-up cocktails. The term
cocktail glass is often used
interchangeably with martini glass,
despite their differing slightly.

Red Wine Glass

- Red wine glasses are large with

full, round bowls and big openings,
which enable you to enjoy the
aroma of the wine. The full-styled
bowl provides air contact across
the surface of the wine to draw out
its complex aromas and flavors.

What are the examples of red wine that

you know?

White Wine Glass

- The bowl of a white wine glass is

less curved, shorter, and has a
much narrower opening than a red
wine glass. As the bowl is shorter,
you can bring the wine closer to
your nose to experience the
delicate aromas.

What are the examples of white wine that

you know?
Champagne Flutes

- A stemware designed for

champagne and other sparkling
wines. The two most common
forms are the flute and coupe, both
stemmed; holding the glass by the
stem prevents warming the drink.

Sherry Glass

- A drinkware generally used for

serving aromatic alcoholic
beverages, such as sherry, port,
aperitifs, and liqueurs, and layered
shooters. The copita, with its
aroma-enhancing narrow taper, is
a type of sherry glass.

Do you have any questions class?

(The student may vary)

Coupette Glass
The difference between goblet and
snifters are snifters are small alcoholic
- a slightly larger and rounded drink while goblet is a drinking vessel with
approach to a cocktail glass and a foot and stem.
has a broad-rim for holding salt,
ideal for margarita's. It is also used
in daiquiris and other fruit drinks.

Old Fashioned Glass

- Known as the rocks glass and

lowball glass, is a short tumbler
used for serving spirits, such as
whisky, neat or with ice cubes. It is
also normally used to serve certain
cocktails, such as the old
fashioned.

Pitcher

- It's suitable for water, iced tea, hot

 tea, juice, margaritas, coffee,
sangria, milk, wine, and other DIY
beverages. Perfect for parties,
baby or bridal showers, birthdays,
BBQs, or simply for everyday use.

Irish Coffee Mug

- A uniquely shaped glass with a

handle that is used to serve any
hot beverage such as Spanish
coffee, Irish coffee, or cocoa.
High Ball Glass
(The student may vary)
The most popular types of red wine are
Cabernet Sauvignon, Merlot, Shiraz,
Pinot Noir, Malbec, Zinfandel, Grenache,
Tempranillo and Sangiovese

- a glass tumbler that can contain

240 to 350 mililitres. It is used to
serve highball cocktails and other
mixed drinks. An example size is 7
cm diameter by 15 cm in height. A
highball glass is taller than an Old
Fashioned glass, and shorter and
wider than a Collins glass.

BEVERAGES SERVICE TECHNIQUES

The following are common procedures in

serving beverages: (The student may vary)

- Place the drinks sequentially on The other most popular white wines are
the beverage tray so that the first Sauvignon Blanc and Riesling.
drink served is closest to the
server and the last drink is the
farthest away.

- Carry beverages on a well-

balanced beverage tray with the
left hand and serve with the right
hand from the guest's right side.

- Never place your fingers near the

rim of the cup or glass.
 - Hold a stemmed glass by the stem
and a base glass by the bottom
third of the glass.

- Make sure that glassware, ups,

saucers, and utensils are clean,
and present a new glass or cup
and saucer with each new
beverage.

- Never overfill the glass or cup.

- Use a cold glass for cold

beverages and a warm cup for hot
beverages.

Okay class what happens to cold glass

when heated?
None.

- Place a cocktail or beverage

napkin under the glass when
serving on a hard uncovered
surface.

- If a beverage is spilled, remove the

glass or cup and saucer and
replace it with a new beverage.

So those are the procedures in serving

beverages. Do you understand class?

Cold Beverages Service

- Cold Beverage Service Cold

beverage service includes
presenting water, soft drinks, milk,
liquor, and wine. Glasses should
be carried on a beverage or
cocktail tray. Clean stemmed
glasses should be carried by hand
safely and expeditiously to save
 time. The technique is very specific
to avoid contact with the bowl of
the glass. Glasses are placed
upside down with the stem
between the fingers and the bowls
of the glasses touching one
another.

Water Service

Most restaurants serve water to guests

automatically. Generally, restaurants that
do not serve water automatically prefer to
sell bottled water or other beverages. For
water service, the protocol is as follows:

- Preset water glasses to the right of

the guest's Cover or place setting,
usually above and in line with the
entree knife.

- Bring a pitcher filled with ice water

and plenty of ice to the table.

- Use a neatly folded service towel

or STP to catch any drips. Pour
water into the water glass, being
careful not to overfill. The glass
should be about three-fourths full.

- Refill the glass as needed, never

allowing the glass to be less than
one-fourth full. Water service
requires constant attention.

- If the water pitcher has an

insufficiently wide spout, it may be
necessary to remove the glass
from the table and pour water
behind the guest to avoid spills on
the table.

So these are the four protocols in serving

water to guests. Do you understand
class?
 SOME POPULAR BAR DRINKS

Brandy

- Brandy is a distilled spirit produced

from fermented fruit. Grapes are
most common (essentially making
brandy distilled wine), though
brandies are also derived from
apples, apricots, peaches, and
other fruits. Brandy can be made
anywhere in the world, and there
are regional styles like cognac,
Armagnac, grappa, and pisco.
Often enjoyed straight, brandy is
the foundation of several classic
cocktails, and drinkers in Brazil,
Germany, India, Russia, and the
Philippines drink the most brandy
today.

Do you have any suggestions for brandy

beverages?

Gin

- Gin is a distilled alcoholic drink that

derives its flavor from juniper
berries. Gin originated as a
medicinal liquor made by monks
and alchemists across Europe,
particularly in southern Italy,
Flanders and the Netherlands, to (The students may vary)
provide aqua vita from distillates of
grapes and grains.
Ma’am glass is a poor thermal conductor
Do you have any suggestions for gin and rapid changes in temperature that
beverages? may create stress fractures in the glass
 that may eventually crack. It can cause
glass to shatter or break.

Vodka

- Vodka is a clear distilled alcoholic

beverage. Different varieties
originated in Poland, Russia, and
Sweden. Vodka is composed
mainly of water and ethanol but
sometimes with traces of impurities
and flavourings.

Yes. Ma’am.

Do you have any suggestions for vodka

beverages?

Whiskey

- Whisky or whiskey is a type of

distilled alcoholic beverage made
from fermented grain mash.
Various grains are used for
different varieties, including barley,
corn, rye, and wheat. Whisky is
typically aged in wooden casks,
which are typically made of
charred white oak.

Do you have any suggestions for whiskey

beverages?

Wine
 - Wine is an alcoholic drink typically
made from fermented grapes.
Yeast consumes the sugar in the
grapes and converts it to ethanol
and carbon dioxide, releasing heat
in the process. Different varieties
of grapes and strains of yeasts are
major factors in different styles of
wine.

Do you have any suggestions for wine

beverages?

That’s our lesson for today, class. Thank

you for listening. Do you have any
questions or any clarifications with
regards to our topic?

If you really do understand our lesson, I

will ask you some questions with regards
to our topic. Is that okay with you, class?
Yes, Ma’am.

(The student may vary)

Hennessy, Emperador, Alfonso,
Fundador.

(The student may vary)

Gin, GSM Blue, The Bar.

(The student may vary)

Absolut vodka, Green Mark Vodka, Grey
Goose Vodka, Haku Vodka.

(The student may vary)

Johnnie Walker, Tanduay Embassy, Jack

Daniels, Chivas Regal, Imperial Blue.

(The student may vary)

 Maria Clara, Novellino, Cabernet
Sauvignon, Sauvignon Blanc.

None, Ma’am.

Okay, Ma’am.

Teacher’s Activities Students Activities

F. Generalization

What are the types of container used in

serving beverages?

(The students will raise their hands)

Yes?
Ma’am.

(The students may vary)

The types of containers used in serving

beverages are glassware, fully tempered
glassware and lead crystal glassware.
Okay, Good.

(The students will raise their hands)

The three standard shapes of glassware?

Ma’am.
Yes?
 (The students may vary)

The three standard shapes of glassware

are tumblers, footed and stemware.
Okay, Good.

(The students will raise their hands)

How many types of glassware do we
have?

Yes? Ma’am.

(The students may vary)

We have sixteen types of glassware.

Kindly give at least three of those sixteen (The answer may vary)
types of glassware?

Okay very good. Thank you, you may

Okay, Ma’am.
now take your sit.

G. Application

Group Activity: I will show you some

pictures of glassware and its name. You
will guess if the glassware and its name
correspond to each other. Kindly raise
true if they correspond to each other and
kindly raise false if not, and if your answer
is false, you need to define what the
correct name of that glassware is. You
have 10 seconds to answer with your
group..
 Did you understand class?

(The teacher will give a cardboard that

indicates true or false each group)

Yes, Ma’am.
(The activity begins)

That’s all for today class. Goodbye and

thank you 11-B.

Goodbye and thank you Ma’am Mary

Ann.

H. Evaluation:

Identify the following types of glassware. Choose the correct term from the given
choices inside the box. Write the letter of your answer in your notebook.