Republic of the Philippines

Department of Education
MIMAROPA Region
SCHOOLS DIVISION OF PUERTO PRINCESA CITY
SICSICAN NATIONAL HGH SCHOOL
BARANGAY SICSICAN, PUERTO PRINCESA CITY

INDIVIDUAL MONITORING REPORT ON COMPETENCY COVERAGE

FOR 1ST QUARTER
FOOD AND BEVERAGE SERVICES GRADE 11 OPAL/SY 2023-2024
Already Covered Quarter/ Not-yet covered/ On-
Name of Target Week/
Competency Weeks/ Dates going Competency
Teacher Dates
(MELC+Code) Coverage (MELC+Code)
Zenith Joy R. Lo1.Take table reservations QUARTER 1
Tesorio 1.1 Answer inquiries promptly, clearly and WEEK 1
Subject Teacher accurately
1.2 Ask pertinent questions to
complete the details of the reservations
1.3 Record reservation data on
forms accurately based on establishment’s
standards
1.4 Repeat and confirm details of the
reservations with the customer
1.5 Provide additional information
about the food service establishments
TLE_HEFBS9-12AS-Ia-b-1
Lo2. Prepare Service Stations QUARTER 1
and Equipment WEEK 2
2.1 Stock supplies necessary for
service
2.2 Clean, wipe and put tableware
and dining room equipment in
their proper places
2.3 Check the cleanliness and
condition of all tables, tableware
and dining room equipment
2.4 Fill water pitchers and ice
buckets
2.5 Refill condiments and sauce
bottles and wipe, clean and dry
the necks and tops of the
bottles
2.6 Promote special tent cards and
similar special displays
2.7 Check equipment and prepare
for service
2.8 Apply food hygiene and
Occupational Health & Safety
measures
TLE_HEFBS9-12AS-Ic-d-2
Lo3. Set-Up tables in the dining QUARTER 1
Area WEEK 3
3.1 Set table according to the
standards of the food service
establishment
3.2 Set covers correctly according to the
predetermined menu
 Republic of the Philippines
Department of Education
MIMAROPA Region
SCHOOLS DIVISION OF PUERTO PRINCESA CITY
SICSICAN NATIONAL HGH SCHOOL
BARANGAY SICSICAN, PUERTO PRINCESA CITY

3.3 Wipe and polish tableware and glassware

before they are set up on the table
3.4 Fold properly and laid cloth napkins on the
table appropriately according to napkins folding
style
3.5 Skirt properly buffet or display
tables taking into account
symmetry, balance and harmony in size and
design
TLE_HEFBS9-12AS-Ie-f-3
LO 4. Set the mood/ambiance of the dining area QUARTER 1
4.1 Adjust light according to time of the day WEEK 4
4.2 Arrange tables, chairs and other (on going)
dining room furniture to ensure comfort and
convenience of the guest.
4.3 Play appropriate music when applicable
4.4 Clean and dry floors/carpets
4.5 Adjust air conditions or cooling units for the
comfort of the guest
4.6 Set up decorations according to theme or
concept of the dining room
TLE_HEFBS9-12AS-Ig-h-4
Note: Kindly use bullet for your entry in column for competency/ies. Just add rows depending on the number of
covered competencies. Change your name, save the file and upload in the GC. Ty

Prepared by: Noted:

ZENITH JOY R. TESORIO JOEY L. HUERTE

Subject Teacher Head Teacher III
English Department Head

Approved:

CHRISTIAN N. AGUILAR PhD

School Principal I