NORTHEASTERN CEBU COLLEGES, INC.

P.G. Almendras St., Poblacion, Danao City, Cebu Telephone: (032) 260–4864 / Mobile: (+63) 9228282445
Email Address: /

Flexible Instruction Delivery Plan (FIDP)

Grade: 12 Semester: 1st

Core Subject Title: Food and Beverage Services No. of Hours/Semester: 160
Prerequisites (If needed):

Core Subject Description: This course is designed for a high school student to develop the knowledge, skills, and attitude to perform the tasks required by the Food and Beverage
service.
Culminating Performance Standard: The learner provides preliminary services to client/s, and apply food and beverages techniques

What to Teach? Why Teach? How to Assess? How to Teach?

Content Content Most Performance Highest Enabling Strategy to Use

Standards Essential Standards Learning Competencies Highest Thinking Skill to in Developing the Highest
Topics Assess Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most KUD RBT Assessment General Strategy
Classificatio Essential Classification Level Activities Strategy
n (FAA)
Performance
Check(s)
Quarter: First

Performance Standard: LESSON 1 : PROVIDE LINK BETWEEN KITCHEN AND SERVICES AREA (KS)
Content Content Most Learning Competencies Highest Enabling Strategy to Use
Standards Essential Performance Highest Thinking Skill to in Developing the Highest
Topics Standards Assess Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most KUD RBT Assessment General Strategy
Classification Essential Classification Level Activities (FAA) Strategy
1. Preparation of The learners LO1. The learners: The learners Doing LO1. Liaise Doing Creating Video / Demo Communication Independent
service demonstrate Liaise Demonstrate Execute the between Presentation Connection reading
equipment/utensils understanding of between knowledge and proper pick kitchen and Representation
and supplies concepts and kitchen and skills of food up of items. service areas. Essay Reasoning and Quiz as
2. Cleanliness and principles in service and beverage Distinguish 1 .1 Attend Proof Understanding,
condition of providing a link areas. service in on how to the monitor Check;
equipment/utensils between the relation to transfer food kitchen service
furniture and kitchen and taking kitchen at the points to Mini Lecture and
supplies. service area. LO 2. orderliness. appropriate ensure Video
Clean and service point efficient pick
3. Competencies of Clear Food in up of items. Interpretation
table set-up Services accordance 1.2 Identify Aids;
The learner with safety traditional
4.Balance will become requirements. items from the Quick
and aware of kitchen Conceptualization
uniformity of precautionary through Question
utensils measures and "Implement monitoring of
5. Order the observance of food hygiene service areas Individual draft
utensils hygiene and and and essay writing,
situation in Occupational consulation with teacher
food and in preparing with the other comments for
beverage service service improvement.
handling. stations and collegues
equipment 1.3 .Advise Visualization
coolegues
" promptly
regarding
rediness of
item for
service
1.4Check
quality of food
in accordance
with costumers
request
1.5. Check
service for
chips marks,
spills, and
chips
.6. Carry out
try’s safety.
1.7. transfer
and place food
efficiently at
the appropriate
service point
in accordance
with safety
requirements.

LO2. Clean
and Clear
Food Services
2.1. Observe
precautionary
measures and
sanitary
practices in
handling food
and beverage.
2.2. Remove
used items
efficiently
from service
areas and
transfer safely
to the
appropriate
training
location for
 cleaning.
2.3. Dispose of
leftover food
and disposable
service ware to
the appropriate
receptacles.

Quarter: Second

Performance Standard: LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE (BS)

Content Content Most Learning Competencies Highest Enabling Strategy to
Standards Essential Performance Highest Thinking Skill to Use in Developing the Highest
Topics Standards Assess Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most Essential KUD RBT Level Assessmen General Strategy
Classificatio Classificatio t Activities Strategy
n n (FAA)
1. Preparation of The learners LO1. Prepare The learner: Plan and set Knowing LO1. Prepare Knowing Creating Video / Communicatio Independent
service demonstrates dining/restaurant 1. independently up the dining Understandin dining/restaurant Understandin Evaluating Demo n reading
equipment/utensils an area for service provides food and area for g area for service g Applying Presentatio Connection
and supplies understandin beverage service. service Doing 1.1 Prepare and Doing Analyzing n Representation Quiz as
2. Cleanliness and g of the LO2. Prepare 2 .demonstrates organize the adjust dining Understandin Reasoning and Understanding,
condition of concepts and and set tables an understanding mood/ambianc environment to g Essay Proof Check;
equipment/utensils principles in of the concepts e of the dining provide comfort Remembering
furniture and providing LO3. Welcome and principles area and ambience to Mini Lecture
supplies. food and Customers behind the correct costumers. and Video
beverage preparation of the Plan the set-up 1.2. Check
3. Competencies of service. LO$. Take and dining area and of tables in the dining/ Interpretation
table set-up Process Order other related dining area. restaurant area Aids;
4.Balance and services. 3. Execute the and customers
uniformity of LO5. Serve and observes proper orderliness and facilities for Quick
untensils clear food and qualification cleanliness of cleanliness prior Conceptualizatio
5. Order the drinks. standards glasswares, to service. n Question
utensils regarding the service ware 1.3 Take
6. Eye appeal LO6. Close condition of and cutlery. corrective Individual draft
7. Timeliness down dining/restaurantd actions when essay writing,
 restaurant/dining hall or space, Widen their required. with teacher
8. Protocol in area amenities, knowledge 1.4. Set up up comments for
welcoming/greetin furniture, skills in furniture in improvement.
g guests. equipments welcoming accordance with
9. Procedure and supplies, guest. Execute standard Visualization
rationale in materials and the protocols requirements ,
seating the guest others in welcoming and based on
12. Sequence table 4. demonstrate guest,escorting bookings,
serving (a la the skills and seating guests costumers
carte,fine dining understanding of in accordance request.convienc
with wine preparing the with costumer e and safety.
services) menu suitable for service 1 .5 Check
13. Safety a specific event standard. equipment and
practices and and/or of the Implement the prepare for
precautionary preparation needs proper flow of service 1.6.
meausures in as advisedto the service and Verify list of
serving guest cooks or kitchen meal delivery. menu variations
orders. staffs Know and daily
14. Bussing and The learners: promptly any speacials with
cleaning the table 1. demonstrates delays and kitchen staff
the skills in the defiencies in based on
selection of service area. standard policy
15. Procedures in approroiate type Arrange and guidelines
resitting tables. or style of table properly the LO2. Prepare
16. Safety setting, and right accounts of the and set tables
practices in color guest with 2.1 Set tables
resetting the table. combinations for standard wthin the
asthetics procedure . required
considerations. timeframes in
2. responds accordance with
effectively and Apply their the standards
effeciently to knowledge in and/or
costumers safety customres
speacial requets requirements special requests.
that are witih the in accordance 2.2. Dress tables
bounds of the with standard accordingl to
service guidelines procedures. standard
of the Evalaute table procedures
establishment appointments and/or any
3. demonstrates a for future approved special
wholesome dinners. requirements.2.3
personality in . Check
receiving cleanliness and
customers orderliness
4. manifests condition of
prompt awareness tables,
needs in terms of glasswares,
advanced service service ware,
reservations, and and cutlery prior
responds to service .
positively to the 2.4 Remove,
requested clean and
workable terms replace items
and conditions that are below
standard basd
The learner: on relevant
1. shows guideliness
competence in LO3. Welcome
doing schedules Customers
of menus to be 3.1 Welcome
prepared and costumers upn
served. arrival in
2.communicates accordance with
needs of costumers
costumers to the service standard
service area with 3.2 Check
accuracy. details of
3.observes strictly resrvations
sanitations and based on
hygiene practices established
in responding to service
guests' food and standard
beverage services policies
needs. 4. 3.3 provide
performs the clear
billing payment information and
with accuracy and descrption to
effiency customres. 3.4.
Escort and seat
costumers
The learner accroding to
discuss positively rable allocations
with collegues 3.5 Offer
matters related to available pre-
improvements in meal services if
the kitchen shop appropriate.
LO5. Serve and
clear food and
organization, drinks.
including 5.1. Serve food
equipment and and beverage
furniture, keeoing selections
after the hours. promptly from
The learners service areas.
shows skills in 5.2. Check for
table setting presentation and
following convey to
observed costumers
procedures and safety.
guideliness 5.3. Provide
glassware,
service ware and
cutlery suitable
to menu choices.
5.4. Monitor
flow of
service and
meal delivery.
5.5. Recognize
and follow up
promptly any
delays or
defiecies in
service.
5.6. Serve food
and bevearage
courteously.
5.7 . Offer and
serve additional
food and
beverage at the
approriate times.
LO1. Prepare
dining/restaurant
area for service
1.1 Prepare and
adjust dining
environment to
provide comfort
and ambience to
costumers.
1.2. Check
dining/
restaurant area
and customers
facilities for
cleanliness prior
to service.
1.3 Take
corrective
actions when
required.
1.4. Set up up
furniture in
accordance with
standard
requirements ,
and based on
bookings,
costumers
request.convienc
e and safety.
1 .5 Check
equipment and
prepare for
service 1.6.
Verify list of
menu variations
and daily
speacials with
kitchen staff
based on
standard policy
and guidelines
LO2. Prepare
and set tables
2.1 Set tables
wthin the
required
timeframes in
accordance with
the standards
and/or
customres
special requests.
2.2. Dress tables
accordingl to
standard
procedures
and/or any
approved special
requirements.2.3
. Check
cleanliness and
orderliness
condition of
tables,
glasswares,
service ware,
and cutlery prior
to service .
2.4 Remove,
clean and
replace items
that are below
standard basd
on relevant
guideliness
LO3. Welcome
Customers
3.1 Welcome
costumers upn
arrival in
accordance with
costumers
service standard
3.2 Check
details of
resrvations
based on
established
service
standard
policies
3.3 provide
clear
information and
descrption to
customres. 3.4.
Escort and seat
costumers
accroding to
rable allocations
3.5 Offer
available pre-
meal services if
appropriate.
LO5. Serve and
clear food and
drinks.
5.1. Serve food
and beverage
selections
promptly from
service areas.
5.2. Check for
presentation and
convey to
costumers
safety.
5.3. Provide
glassware,
service ware and
cutlery suitable
to menu choices.
5.4. Monitor
flow of
service and
meal delivery.
5.5. Recognize
and follow up
promptly any
delays or
defiecies in
service.
5.6. Serve food
and bevearage
courteously.
5.7 . Offer and
serve additional
food and
beverage at the
approriate times.
5.8. Clear tables
of crokery,
cutlery and
glassware at the
approriate time
with minimal
desruption to
costumers.
5.9. Organize,
present and
process accounts
following
standaard
procedures.
5.10. Bid
goodbye to
guests courtesy
and rest table
appoinments.
LO6. Close
down
restaurant/dining
area
6.1. Clear, clean
or desmanate
restaurant/dining
area in
accordance with
standard
procedure and
safety
requirements.
6.2. Store and /
or prepare
equipment in
accordance with
standard
procedures. 6.3
. Reset table
appointments for
future diners
following
procedures and
requirements
6.4. Review and
evaluate service
with colleagues
identifying
possible
improvements.
5.8. Clear tables
of crokery,
cutlery and
glassware at the
appropriate
time with
minimal
disruption to
costumers.
5.9. Organize,
present and
process accounts
following
standard
procedures.
5.10. Bid
goodbye to
guests courtesy
and rest table
appointments.
LO6. Close
down
restaurant/dining
area
6.1. Clear, clean
or desmanate
restaurant/dining
area in
accordance with
standard
procedure and
safety
requirements.
6.2. Store and /
or prepare
equipment in
 accordance with
standard
procedures. 6.3
. Reset table
appointments for
future diners
following
procedures and
requirements
6.4. Review and
evaluate service
with colleagues
identifying
possible
improvements.

Quarter: Third

Performance LESSON 3: PROVIDE ROOM SERVICE (RS)

Standard:
Content Content Most Learning Competencies Highest Enabling Strategy to Use
Standards Essential Performance Highest Thinking Skill to in Developing the Highest
Topics Standards Assess Thinking Skill to Assess

Flexible Enabling Teaching

Complete KUD Most Essential KUD RBT Level Assessment General Strategy
Classification Classification Activities Strategy
(FAA)
1. Taking The learner LO1. Take Practice foods "Demonstrate Knowing LO1. Take and Knowing Creating Video / Demo Communication Independent
service manifests an and and beverage knowledge Understanding process room service Understanding Evaluating Presentation Connection reading
orders understanding process delivery to and Doing orders Doing Applying Representation
of room service room rooms 1.1 . Attend Analyzing Essay Reasoning and Quiz as
2. or "in -room service efficiently and skills of food telephone Understanding Proof Understanding,
Equipment dining". orders courteously. and beverage promptly and Remembering Check;
and material courteously in
selection and LO2. Set- The learner service in accordance with Mini Lecture and
set-up up trays demonstrates relation to customer service Video
standard 1.2 .
 and Check the use
3. Room trolleys. the skills in taking guests' names Interpretation
Service meal presenting or throughout the Aids;
silver and LO3. submitting interaction. 1.3
table
serving Present accounts to be Clarify, repeat Quick
reservations ."
room paid to the and check details Conceptualization
4. Billing of service clientele at the of orders with Question
guest. meals and Generate the guests for
appropriate knowledge
beverages time. accuracy. Individual draft
clean room to guests. and skills in 1.4 Use suggestive essay writing,
service area. delivery to selling techniques with teacher
the learner rooms
LO4. demonstrates when approriate. comments for
Present efficiently 1.5. Advise guest of improvement.
the skills in and
room clearing the approxiamate time
service courteously. of delivery. 1.6. Visualization
service area of
accounts used Record room
Generate the service orders and
equipment ,
knowledge check relevant
utensils,
and skills in information in
leftovers, and
submitting accordance with
materials with
accounts to establishment policy
efficiency and
be paid to the and procedures. 1.7.
pleasantly.
clientele at Interpret room
the service orders
appropriate recieved from
time. doorknob dockets.
Evaluate the 1.8. see to it that
skills in orders through
clearing the flyers(doorknobs)are
service area delivered effeciently
used of and accurately. 1.9.
equipment, Transfer orders
utensils, promptly to
leftovers and approriate location
materials with for prepaeration.
efficiency and LO2. Set-up trays
pleasantly. and trolleys.
2.1. Prepare food
and beverage iteams
in accordance with
establishmnet
procedures. 2.2.
Prepare general
room service
equipment, and
materials for use
based on
establishment
standards for variety
of meals icluding
-Breakfast -
Luch -
Dinner
-Complementary
-Special request
-VIPs
2.4. Select and
check service
equipment and
materials for
cleanliness and
damages.
2.5. Collect food
items and
beverages promptly
following
establishment
procedure. 2.6. Set
up food and
beverage on trays
and trolleys under
strict compliance to
hygiene and
sanitation. 2.7.
Check orders
before leaving the
kitchen for
delivery.
2.8. Observe caution
in doing food and
beverage services.
LO3. Present room
service meals and
beverages to guests.
3.1. Request entry to
guests' rooms by
knocking politely on
the door in
accordance with
establishment
service standards.
3.2. Enter guests'
rooms upon
appropriate
reponse from
guests and greet
them politely.
3.3. Consult guest
preferences for
positioning of
trays or
trolleys in the room
in accordance with
establishment
procedures. 3.4.
Position furniture
properly where
required. 3.5.
Offer meals to
guests where
appropriate in
accordance with
establishment
policy.
3.6. Serve and place
meals and beverages
properly in
accordance with
establishment
procedures.
LO4. Present room
service accounts
4.1. Check and
present
guests'accounts for
the accuracy in
establishment
procedures. 4.2.
Present cash
payments to the
cashier for
processing in
accordance with
establishment
 guidelines.
4.3. present charge
accounts to guests
for signing based on
establishment policy
and procedures. 4.4.
Assist guest in
transacting to the
cashier if needed.
LO5. Clear room
service area
5.1 Check and clear
floors in
accordance with
establishment
policy and
guideliness.
5.2 return trays and
trolleys to the room
service area,
dismantied and
clean, in
accordance with
establishment
procedures.
5.3. Re stock food,
beverage and
euqipment in
accordance with
establishment
policy..

Quarter: Fourth

Performance Standard: LESSON 4: DEVELOP AND UPDATE FOOD AND BEVERAGE KNOWLEDGE (BK)
Content Content Most Learning Competencies Highest Enabling Strategy to Use
Standards Essential Performance Highest Thinking Skill to in Developing the Highest
Topics Standards Assess Thinking Skill to Assess

Flexible Enabling Teaching

 Complete KUD Most Essential KUD RBT Assessment General Strategy
Classification Classification Level Activities (FAA) Strategy
1. Past and LO1. The learner: Generate Knowing LO1. Research Knowing Creating Video / Demo Communication Independent
current trend in Research 1. updates information general Presentation Connection reading
food and general oneself on the of food and information on Representation
beverage . information current food beverage to food and Essay Reasoning and Quiz as
2. Types of food on food and menus, and develop and beverage Proof Understanding,
and beverage - beverage service trends acquired cocktails. Check;
Special Dietary cocktails. 2. identifies knowledge 1.1. identify
requirements possible food required required Mini Lecture and
-Special cultural LO2. Share sources based about the job information Video
needs information on acceptable based on daily
with cultural norms activities Interpretation
3. Appropriate customers and wants. associated with Aids;
combinations of 3. demonstrates the job.
food and appreciations 1.2. identify Quick
beverage based for new trends suitable Conceptualization
on the following: in food and sources based Question
- Costumer beverage on the required
preferences service. information. Individual draft
- Traditional 1.3. develop essay writing,
combinations of and maintain with teacher
foods and current comments for
beverages. The learner: knowledge of improvement.
-Special cultural 1. demonstrates food and
needs. skills in proper beverage as Visualization
4. National/local food and required by the
act related to beverage job.
service of food selection in 1.4, enhance
and beverages. terms of its past knowledge
demonstrate to suit current
combination, changing needs
nutritional in food and
value and beverage
health service.
considerations.
LO2. Share
2. demonstrate
skills in information
with customers
responding to
cultural food 2.1. Provide
needs with customers
variety and assistance with
the selection of
 food and
quality beverage items
3. responds based on set
efficiently to policy.
costumers 2.2. Offer and
quarries on the recommend
food and drinks suitable
with courtesy. combinations
of food and
beverages with
appropriate.
2.3. Respond
courteously and
efficiently to
customer
questions on
menus and
drinks lists.
2.4. Suggest
menus of
cultural
considerations.

Performance Task : A group of SHS students conducts a symposium on how to become aware on the harmful effects of Cyberbullying as a response to the memo issued by DepEd. The symposium is attended by JHS
students and their parents of the institution. The SHS students play a role of advocates of anti-Cyberbullying. The three-minute speech must be organized, engaging and effective.

Literal Transfer Task: Your class is invited to speak as advocates/ambassadors of women’s rights in the International Women’s Month Summit with the theme, “The Many Faces of Women”. The class is divided into
three groups: 1st group – Informative/Expository; 2nd group – persuasive and 3rd group – Entertainment. Your 10-minute speeches must be organized, evocative and effective.

Prepared by:

Gretchen V. Laurente

Teacher