GRADES 1 to 12 School MARIVELES SENIOR HIGH SCHOOL – SITIO MABUHAY Grade Level GRADE 11

DAILY LESSON Teacher ROSALIE C. DECENA Learning Area Food and Beverage Services NCII
LOG Teaching Dates and Time November 20-24, 2023; 7:30-9:30 (Mon-Thurs) Quarter 2nd

SESSION 1 SESSION 2 SESSION 3 SESSION 4

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities may
I. OBJECTIVES be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to
find significance joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.

A. Content Standards The learner demonstrates understanding of concepts and principles in welcoming guests and taking food and beverage orders

The learner:
1. demonstrates knowledge and skills in food and beverage service related to taking food and beverage orders
B. Performance Standards 2. Practice skills in responding to customers’ needs in terms of taking down correct menus, and special food preparations as requested
3. Respond effectively and efficiently to customers’ special requests’ that are within the bounds of the service guidelines of the
establishment
1. demonstrates knowledge and . demonstrates knowledge and . demonstrates knowledge and
skills in food and beverage service skills in food and beverage skills in food and beverage
related to taking food and service related to taking food service related to taking food
beverage orders and beverage orders and beverage orders
2. Practice skills in responding to 2. Practice skills in responding to 2. Practice skills in responding to
customers’ needs in terms of customers’ needs in terms of customers’ needs in terms of
C. Most Essential Learning taking down correct menus, and taking down correct menus, and taking down correct menus, and
Competencies/ Objectives special food preparations as special food preparations as special food preparations as
Write the code for each requested requested requested
3. Respond effectively and 3. Respond effectively and 3. Respond effectively and
efficiently to customers’ special efficiently to customers’ special efficiently to customers’ special
requests’ that are within the requests’ that are within the requests’ that are within the
bounds of the service guidelines bounds of the service guidelines bounds of the service guidelines
of the establishment of the establishment of the establishment
TLE_HEFBS9- 12GO-IIe-f-3 TLE_HEFBS9- 12GO-IIe-f-3 TLE_HEFBS9- 12GO-IIe-f-3
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or
two
II. CONTENT
Basic Menu Types Order Taking Procedures Performance Task Performance Task

III. LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix
RESOURCES of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development
A. References
 1. Curriculum Guide 1. Curriculum Guide 3. Curriculum Guide 4. Curriculum Guide
1. Teacher’s Guide
2. TESDA- CBC, CBLM, Training 2. TESDA- CBC, CBLM, Training TESDA- CBC, CBLM, Training TESDA- CBC, CBLM, Training
Pages Regulation Regulation Regulation Regulation
1. TVL- Home Economics 1. TVL- Home Economics 3. TVL- Home Economics 4. TVL- Home Economics
5. Learner’s Materials Food and Beverage Services Manual Food and Beverage Services Manual Food and Beverage Services Manual Food and Beverage Services Manual
Pages 2. TLE-TVL Series Phoenix 2. TLE-TVL Series Phoenix TLE-TVL Series Phoenix Publishing TLE-TVL Series Phoenix Publishing
Publishing Publishing
6. Textbook Pages
7. Additional Materials
from Learning
Resource (LR)
Portal
B. Other Learning Visual aids, print-out pictures, Visual aids, print-out pictures, Table set-up (table, chair and
Visual aids, print-out pictures
Resources tablewares, glasswares)
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of
learning by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways
IV. PROCEDURES
to learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life
experiences and previous knowledge. Indicate the time allotment for each step.

Graded performance task (individual Graded performance task (individual

A. Reviewing previous
lesson or presenting
the new lesson
B. Establishing a purpose
for the lesson
 When you go to a casual
dining restaurant, what is
the second thing you are
looking except the ambiance
that will catch your attention
 Do you easily identify the
food they offer simply by
browsing their menu?
 Does the pictures printed on
the menu makes appeal for
you to order more?
performance) performance)
-Perform welcoming the guest including -Perform welcoming the guest including
table reservation application table reservation application
Rubrics: Rubrics:
Voice clarity- 30% Voice clarity- 30%
Take order according to the sequence- Take order according to the sequence-
30% 30%
Body Movement- 20% Body Movement- 20%
Sequence of Service- 20% Sequence of Service- 20%
Mini Games (Charade)
Form 2 groups, the leader will give
action according to the guess word
 Welcome
 Seating
 Order Taking
C. Presenting examples/
instances of the new
lesson
1. Present Menu to the
Basic Menu Types
customer
1. Static Menu
D. Discussing new 2. Take food and beverage
2. A la Carte Menu
concepts and orders and take note of the
3. Prix-Fixe Menu
practicing new skills #1 special request
4. Du Jour Menu
3. Repeat order to the guest
5. Cycle Menu
to confirm items
E. Discussing new
 Demonstrate to the class
concepts and
 Students will return
practicing new skills
demonstration
#2.
In a restaurant service, a
good communication skill is
Activity a must especially when
F. Developing mastery Set-up the table, what type of table taking orders. Supposed
(Leads to Formative appointments to use according to the you will take order to the
Assessment 3) menu ordered by the guest (Give list guest.
of ordered dishes) (Pair 2 students)
Practice and apply the
order taking procedure
G. Finding practical
application of concepts
and skills in daily living
1. What do you think is
1. Can a restaurant easily
the importance of
identify by what type of
having a good
menu they are using?
communication skill
2. What is the importance of
H. Making generalization when taking customers
the menu in the restaurant?
and abstractions about order?
3. Why do you thing it is
the lesson 2. Do you think people in
important to set up
the hospitality
appropriate tablewares and
department must
cutleries for the chosen
possess this kind of
menu
skills?
I. Evaluating learning

Create your own menu Quiz (10 points)

according to the chosen
 restaurant themes

J. Additional Activities for

application or
remediation
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional
VI. REFLECTION supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remedial
lessons work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked
well? Why did this
work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did
I use/discover which I
wish to share with
other teachers?

Prepared by: Checked by: Noted by:

ROSALIE C. DECENA ROSE DARREN G. BUENAVENTURA JUNE C. SERVERA
Teacher I Master Teacher I School Principal I