GRADES 11
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/Objectives
Write the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials from
Learning
Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
School LINA GAYETA LASQUETY NHS
Teacher JONATHAN CESAR A. MENDOZA
Teaching Dates and Time
Monday
November 5, 2018
 Brief history of Food
Service.
 Identify different types
of restaurant.
After completing this activity you should be able to understand the workflow structure of food service operation.
Workflow structure within a
food and beverage service
location
Core concepts in food and
beverage services
Teacher welcomes the class and
describes the subject Food and
Beverage Services
 Topics to be covered
Grade Level 11 - Turquoise
Learning Area Food and Beverage Services NC II
November 5 – 8, 2018
Monday - Thursday
Quarter 2nd Quarter
2:00 – 4:00 (G11 – TURQUOISE)
Tuesday Wednesday Thursday Friday
November 6, 2018 November 7, 2018 November 8, 2018
Identify restaurant lay out. Recognize the basic function, Be familiar with the
duties and responsibilities of organizational structure of a
each personnel in food service restaurant
organization.
Communication and Roles and responsibilities in the food service team
interpersonal skills
Workflow structures within the Communication and Duties and responsibilities of
food and beverage service interpersonal skills food service team
location
Recall on previous topic. Recall on previous topic. Recall on previous topic.

B. Establishing a purpose for the
lesson
C. Presenting examples/instances
for
the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment
3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application
for remediation
V. REMARKS:
Prepared by:
JONATHAN CESAR A. MENDOZA
SST – I
 Significance of
subject
Brainstorming about knowledge in
food service.
Present the topics about FBS.
Discussion: Overview on FBS.
Discussion: Sample of a Restaurant
Service.
How the food services change the
face of some restaurant?
the
The teacher will give an The teacher will give an
overview about the topics to be overview about the topics to be
discussed. discussed
Individual Work: Group Work: Individual Work:
Draw a sketch of a sample of Discuss different experience in food Make an essay about a
restaurant lay-out. service. commitment on a food service.
Discussion: Different Lay-out sample Discussion: Duties and Discussion: Organizational
of a restaurant. Responsibilities of each Structure of a Food Service.
personnel in food service
organization.
Discussion: Parts of Restaurant Lay- Discussion: Different Actor of Food Discussion: Sample of
out Service. Organizational Structure
Ask the students of the different
actor of Food Service found in a
simple restaurant.
Practice some lesson related on
their house.
Tell some stories or scenarios in
connection with the food service.
Journal Writing:
My Commitment as A Food Server.
Checked by:
SONIA O. ASIS
Principal I