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
School LINA GAYETA LASQUETY NHS Grade Level 11 - Turquoise
Teacher JONATHAN CESAR A. MENDOZA Learning Area Food and Beverage Services NC II
February 5 – 8, 2018
Monday - Thursday
Teaching Dates and Time Quarter 2nd Quarter
2:00 – 4:00 (G11 – TURQUOISE)
Monday Tuesday Wednesday Thursday Friday
February 5, 2018 February 6, 2018 February 7, 2018 February 8, 2018
The learner demonstrates an understanding of the concepts and principles in providing food and beverage services.
The learner practices skills in responding to customers’ needs and requested special food preparations by taking down menus
correctly
LO 3. Welcome customers
3.1 Welcome customers upon arrival in accordance with customer service standards
3.2 Check details of reservations based on established service standard policies
3.3 Provide clear information and description to customers
3.4 Escort and seat customers according to table allocations
3.5 Offer available pre-meal services if appropriate
Protocol in welcoming/greeting guests
Procedure and rationale in seating the guest
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
Recall on previous topic.
presenting the new lesson. .

B. Establishing a purpose for Self-evaluation for FBS.

the lesson.

C. Presenting
examples/instances for the
new lesson
D. Discussing new concepts and Self-evaluation for FBS. Self-evaluation for FBS. Self-Evaluation:
practicing new skills #1 Mise-en-place Mise-en-place Basic Phraseology
Napkin Folding Napkin Folding

E. Discussing new concepts and Self-evaluation for FBS. Self-evaluation for FBS. Self-Evaluation:
practicing new skills #2 Table setting Table setting Basic Phraseology
Table Appointment Table Appointment

F. Developing mastery (Leads to Demonstration of Service in a

Formative Assessment 3) Restaurant.

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 Checked by:

SONIA O. ASIS
Principal I