GRADES 11 School LINA GAYETA LASQUETY NHS Grade Level 11 - Turquoise

DAILY LESSON LOG Teacher JONATHAN CESAR A. MENDOZA Learning Area Food and Beverage Services NC II
January 7-10. 2019
Monday - Thursday
Teaching Dates and Time Quarter 2nd Quarter
2:00 – 4:00 (G11 – TURQUOISE)

Monday Tuesday Wednesday Thursday Friday

January 7, 2019 January 8, 2019 January 9, 2019 January 10, 2019
I. OBJECTIVES

A. Content Standards The learner demonstrates an understanding of the concepts and principles in providing food and beverage services.

B. Performance Standards The learner:

1. independently provides food and beverage services
2. demonstrates an understanding of the concepts and principles behind the correct preparation of the dining area and other related
services.
3. observes proper qualification standards regarding the condition of dining/restaurant hall or space, amenities, furniture, equipment’s,
supplies, materials and others.
4. demonstrates the skills and understanding of preparing the menu suitable for a specific event and/or of the preparation needs as
advised to the cooks or kitchen staff.

C. Learning LO 1. Prepare dining/restaurant area for service

Competencies/Objectives Write 1.2 Check dining/restaurant area and customer facilities for cleanliness and orderliness prior to service
the LC code for each 1.3 Take corrective actions when required
1.4 Set up furniture in accordance with standard requirements, and based furniture, equipment’s, supplies, materials and others.

II. CONTENT 1. Preparation of service equipment/utensils and supplies

2. Cleanliness and condition of equipment / utensils furniture and supplies
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages Food and Beverages Services NC Food and Beverages Services NC Food and Beverages Services NC Food and Beverages Services Food and Beverages Services NC
II II II NC II II
3. Textbook pages
4. Additional Materials from
Learning
Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Recall on previous topic.
presenting the new lesson. .

B. Establishing a purpose for Different type of people in some

the lesson. restaurant.

C. Presenting Who is the manager? Who is the receptionist?

examples/instances for the Who is the waiter? Who is the bartender?
new lesson Who is the busboy? Who is the cashier?

D. Discussing new concepts and Duties and Responsibilities of Duties and Responsibilities of Duties and Responsibilities of
practicing new skills #1 the Service Personnel. the Service Personnel. the Service Personnel.

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery (Leads to Tell some interaction Tell some interaction Enumerate some duties and
Formative Assessment 3) experiences in some service experiences in some service responsibility of some service
personnel. personnel. personnel.
G. Finding practical applications
of concepts and skills in daily
living

H. Making generalizations and

abstractions about the lesson.

I. Evaluating learning Make some role playing about

the duties and responsibilities of
the service personnel.
J. Additional activities for Long test from the previous
application for remediation. topic.

V. REMARKS:

Prepared by:

JONATHAN CESAR A. MENDOZA

SST – I Checked by:

SONIA O. ASIS
Principal I