School SICSICAN NATIONAL HIGH SCHOOL Grade Level 11 (OPAL)

GRADES 11 to Teacher ZENITH JOY R. TESORIO Learning Areas FOOD AND BEVERAGE
12 SERVICES
DAILY LESSON Teaching Dates and NOV. 28-Dec 8, 2023 Quarter SECOND QUARTER
LOG Time 4:00-5:00PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRID

HOLID
I. OBJECTIVES At the end of the lesson, students At the end of the lesson, students At the end of the lesson, students At the end of the lesson, NON
should be able to: should be able to: should be able to: students should be able to: MEET
DAY
1. Discuss types of menu, write 1. Rewrite orders of the guests 1.Explain how to adjust tableware and 1.Demontrate Take food and
orders completely, and take note of to the order slip to confirm cutlery appropriate for the menu beverage orders
the special requests items choices in accordance with
2. Explore the proper way of established procedures
presenting menu
A. CONTENT The learner demonstrate understanding of concepts and principles in welcoming guests and taking food and beverage orders
STANDARDS
B. PERFORMANCE he learner:
STANDARD 1. Demonstrates knowledge and skills in food and beverage service related to taking food and beverage orders
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.
C. LEARNING LO 3. Take Food and Beverage Orders
COMPETENCIES/CO 1. Present menu to customers, take orders completely, and take note of the special requests
DES 2. Repeat back orders to the guests to confirm items
3. Provide and adjust tableware and cutlery appropriate for the menu choices in accordance with established procedures
TLE-HEFBS9-12GO-IIe-f-3
II CONTENT Order Taking Procedures
1.Basic Menu Types
2.Select appropriate tableware and cutlery for the chosen menu
III LEARNING
RESOURCES
A. REFERENCES Curriculum guide for Food and Beverage Services. Page 11

1. Teacher’s Guide Pages CBLM FBS

2. Learner’s Materials Food and Beverage Services CLAS

3. Textbook www.google.com www.google.com www.google.com www.google.com

Pages/websites
4. Additional Materials CLAS MODULE QUARTER 2 CLAS MODULE QUARTER 2 CLAS MODULE QUARTER 2 CLAS MODULE
from Learning WEEK 5 &6 WEEK 5&6 WEEK 5&6 QUARTER 2 WEEK 5&6
Resource (LR portal)
B. Other Learning Power Point Presentation, chalk,
Resources chalkboard, laptop, TV, pictures,
video
IV. PROCEDURES
A. Reviewing previous Preparatory Activity:
lesson or presenting
the new lesson ➢ Prayer
➢ Checking of attendance
Before we proceed to our lesson, I
would like to remind you of our
classroom rules.
“Students with a blur vision at the
back can occupied the seat in front
so that you can see clearly, also the
students who can’t clearly heard my
voice at the back can be seated in
front.”
Review of past lesson
What is the Escorting and Seating
the Guest Procedure?
The teacher will process the
answers of the students.
Unlocking of
Difficulties
Waiter (noun) a person who
serves food and beverages.
Service (noun)the manner and
method by which food is served to
guests.
B. Establishing a purpose Have you tried dining in the
for the lesson restaurant? Are you familiar with the
types of menu? How does the waiter
take your order?
Before orders can be taken, the
guests need to know what food
Power Point Presentation, chalk,
chalkboard, laptop, TV, pictures,
video
Preparatory Activity:
➢ Prayer
➢ Checking of attendance
Before we proceed to our lesson, I
would like to remind you of our
classroom rules.
“Students with a blur vision at the
back can occupied the seat in front so
that you can see clearly, also the
students who can’t clearly heard my
voice at the back can be seated in
front.”
Review of past lesson
What are the types of Menus?
The teacher will process the answer
of the students
Power Point Presentation, chalk,
chalkboard, laptop, TV, pictures
Preparatory Activity:
➢ Prayer
➢ Checking of attendance
Before we proceed to our lesson, I
would like to remind you of our
classroom rules.
“Students with a blur vision at the
back can occupied the seat in front so
that you can see clearly, also the
students who can’t clearly heard my
voice at the back can be seated in
front.”
Review of past lesson
What is the Order taking procedures?
How to Present a Menu?
The teacher will process the answer of
the students.
Activity 1.
Directions: Arrange the sentences
below in the proper sequence of taking
food and
Power Point Presentation,
chalk, chalkboard, laptop,
TV, pictures
Preparatory Activity:
➢ Prayer
➢ Checking of attendance
Before we proceed to our
lesson, I would like to
remind you our classroom
rules.
“Students with a blur vision
at the back can occupied the
seat in front so that you can
see clearly, also the students
who can’t clearly heard my
voice at the back can be
seated in front.”
and beverage items are available in
the restaurant. Therefore, a
menu must be presented to the guest
before taking orders.
MENU – is a list of all food and
drinks that is offered in a food
establishment.
Activity 1
Read each question carefully and
choose the correct answer and
encircle it.
1. Which of the following is a
multiple choice menu that shows
portioned dishes?
A. Ala Carte menu C. Children’s
Menu
B. Breakfast menu D. Dinner menu
2. Which menu is normally offered
very early in the morning?
A. Ala Carte menu C. Children’s
Menu
B. Breakfast menu D. Dinner menu
beverage orders. Write 1 for the first
dialogue, 2 for the second, and so on
on the space
provided before each number
______ 1. I want to order chicken
cordon bleu without ham serve with
tartar sauce and rice.
______ 2. Is there anything else Sir?
Thank you Sir, I will serve your order
after 15 minutes.
______ 3. May I take now your order
Sir?
______ 4. Waiter, I have additional
order just 1 bottle of san Miguel light.
Sure, Sir. I will
serve it first after this.
______ 5. May I repeat your order
Sir? You’ve ordered 1 chicken cordon
bleu without ham

3. Which of the following has the serve with tartar sauce and rice and 1
smaller portion menu and offered bottle of San Miguel light.Is it correct
lower price? Sir?
A. Ala Carte menu C. Children’s
Menu The teacher will process the answer of
B. Breakfast menu D. Dinner menu the students
4. Which of the following menu has
larger serving portion and includes
alcoholic
drinks on the menu?
A. Ala Carte menu C. Children’s
Menu
B. Breakfast menu D. Dinner menu
5. What cutleries you need to set-up
if the guest ordered mixed green
salad and garlic
soup?
A. Salad fork and knife C. Salad
knife and soup spoon
B. Salad fork, knife and soup spoon
D. Soup spoon
6. What is the appropriate question
to the guest when taking food and
beverage
order?
A. Ma’am, can I take your order?
B. Ma’am, I take your order now?
C. Ma’am, may I take now your
order?
D. None of the above
7. What form is needed when taking
the guest order?
A. Order request form C. Purchase
form
B. Order slip form D. Request form
8. What question should you ask to
confirm guest’s order?
A. Ask “Is it correct Sir?”
B. Ask “ Is there anything else Sir?”
C. Tell “I will serve your order after
10 minutes Sir”
D. Tell “May I repeat your order
Sir?”
9. Which of the following utensils
are needed to set-up on guest table if
he ordered
Spaghetti Carbonara with toasted
bread?
A. Dinner fork C. Dinner knife
B. Dinner fork and knife D. None of
the above
10.What type of menu is offered to
guests if they choose to order a set
meal?
A. Breakfast menu C. Lunch menu
B. Dinner menu D. Table D’ Hote
 The teacher will process the answer
of the students

C. Presenting TYPES OF MENU ORDER TAKING PROCEDURES ADJUSTING FLATWARE

examples/instances of À La Carte menu is a multiple
the new lesson choice menu, which list items is
priced and ordered separately. All
items are cooked Depending on the
dish chosen by the guest, the
cooking time will vary. It is
necessary to inform the guests
about the time the preparation
might take.
1. Be sure you have order slip and
ballpen.
2. Approach after you have given
them the time.
3. If possible know the host and he
should be the first to place an order. If
it is a couple, approach the man first.
4. Stand erect to the left side of the
guest and bend slightly forward when
taking the guest order.
Another aspect of service involves
adjusting the flatware to suit the
service order before each course
arrives. For instance you will serve a
mixed green salad, double check if the
salad fork and knife are still in place
and unused. Table set-up has a
complete cutleries and flatwares so
you have to remove those are not in
use.
Here is the sample of an Order Slip:

5. Incorporate suggestive selling

techniques and give attention to orders
with special requests.

6. Record proper sequence of serving

and mention the cooking time; main
Table D'Hôte is a French phrase ingredients and accompaniment.
also called PRIX FIXE,
which literally means "host's table”. 7. Repeat the order of each guests
It offers one or more variants of each before placing it to the kitchen
dish for fixed prices. It usually
includes three or five course meals
available at a fixed price. It is also
referred to as a fixed menu. Because
the menu is set, the cutlery on the
table may already be set for all of the
courses; the first course cutlery
on the outside, working towards the
plate as the courses progress.
This menu offers a variety of food
choices and a multiple option for
 each course and the guest will
receive the same number of choices.
The guest will pay same standard
price for the full menu whether he
consumes a certain dish or not.
D. Discussing new Other Types of Menu
concepts and practicing a. Static Menu is the most common
new skills #1 type of menu that is offered all-year
long. This type
of menu is popularly used by the
fast food chain such as Jollibee, Mc
Donald and etc.
These menus are usually divided
into categories of appetizers, salads
and soups,
entrees, and desserts.
b. Du Jour Menu or Daily Menu –
means “of the day” as in "soupe du
jour" or soup of
the day. This menu changes every
day and focused on seasonal items.
It is also called
“chalkboard menus” because they
are often written on chalkboards.
Menu Presentation Activity 2
Directions: Based on Activity 1, write
As soon as the captain waiter/ waiter the order of the guest in the order slip
or Maître D’ Hotel sees that all of the
below.
guests are comfortably seated, he/she
should now present the menu.
Important things to remember:
●Make sure menus are clean,
presentable (not damaged) and correct
(up-to-date).
● Some menus may contain inserts
such as the day's special. Make sure
that all menus
have these inserts.
● Offer the menus to each guest, start The teacher will process the answer
the women then to men and finally the of the students
host. Never
put the menus on the table where the
guests have to pick them up.
● Present menus with the right hand
while standing on the right side of the
guest,
 c. Cycle Menu can be changed on a
daily, weekly or monthly basis.
These menus maybe
found in the hospitals, canteen and
etc.
d. Breakfast Menu is a menu that
offers variety of breakfast dishes.
e. Lunch Menu is composed of
dishes specific for lunch time which
vary from light to
elaborate meals. Food included
therein must be prepare and served
quickly.
f. Dinner Menu offers a wide
variety of dishes, as guests have
more time and leisure for
eating, this menu is usually
accompanied with an alcoholic
menu.
g. California Menu features items
that are traditionally available for
breakfast, lunch, and
dinner offered throughout the day.
h. Children's Menu is designed for
kids, offers different choice of food
in a smaller portion.
i. Dessert Menu is a list of the
desserts offered by restaurants that
have good patisserie.
j. Tourist Menu is designed to
attract the tourists, usually posted
on the board outside a
restaurant with an attractive
headline price.
E. Discussing new Directions: Read the statements and
concepts and practicing identify the type of menu best suited
new skills #2 for the situation.
maintaining eye contact with each of
the guests.
● When handing out the menus,
ensure these are positioned the right
way, not upside
down.
● Open the menu on the first page
while offering it to the guest. Hold the
menu at the
upper part with your right hand, and
when needed, assist with your left
hand the bottom
part.
● Present the menu when the guests
are already comfortably and properly
seated.
● Menu should be presented right side
up. One-piece menu is presented
handed cover
face-ups. Book type with multiple
sheet menus are presented on page of
first appropriate major course
●Hand menus to the guests with
politeness and a smile accompanied
with some introductory suggestive
selling recommending "Today's
Special," for example.
●Correction of items in a menu
should be in a very neat manner.
Let the guest take their time to choose
what to order, never rush them! Thus,
the FBSA/Waiter must leave for a
while (3-5 minutes) to allow guests to
choose food and drink from the menu.
Say “Excuse me, Sir/ Ma’am, may I
present to you the menu. I will be back
for your orders in a short while”.
ADJUSTING TABLWARE AND
CUTLERY.
After the order has been taken and a
copy transferred to the kitchen, either
manually or electronically, the service
staff will have to make any necessary
 Choose your answers from the box
and write them on the space
provided before each number.
_______________ 1. Kiana brings
her two children in the restaurant to
dine in.
_______________ 2. Dieter wakes
up early in the morning to order his
food.
_______________ 3. Carlo chooses
to order Carbonara and a glass of
juice for his snacks.
_______________ 4. Sara is in a
hurry so she ordered a light meal.
_______________ 5. Kiana with her
friends choose to order a set meal.
The teacher will process the answer
of the students
F. Developing mastery Activity 2
(leads to formative Directions: Match the items from
assessment) Column 1 to their descriptions in
Column 2. Write the
letter of your chosen answer on the
space provided before each number.
Activity 1: CORRECT OR
WRONG
Directions: Write � if the statement
is correct and X if it is wrong.
_____ 1. Distribute menus to the
guests from their left-hand side.
_____ 2. Ensure there are inadequate
menus for everyone to read.
_____ 3. Make sure menu are clean
and not damaged.
changes to the cover to reflect the
dished that diners have ordered.
It is now time to adjust the setting with
certain items of cutlery, glassware and
service wear depending on the dishes
they have ordered.
a. Adjusting cutlery- Always
remember that cutlery should be
carried to form the table
on a clothed service plate. Your copy
for the table provides the basis for
determining
what needs to be adjusted for each
other.
b. Adjusting glassware- Most table
set ups will include standard wine
glasses, with
many establishments also setting
water glasses. Where the guests order
certain drinks
and the correct glassware is not
already set this will require you to
remove the
glassware that is not needed and
replace it with the appropriate glasses.
c. Adjusting service ware-
Depending on the dishes ordered and
the style being used,
there can be a need to provide various
items of service wear to individual
tables
Activity 3.
Directions: Write the important
things on the following steps

The teacher will process the answer
of the students
G. Finding practical .Why is it important that a Food and
applications of Beverage Service Attendant (FBSA)
concepts and skills in or Waiter must be familiar with the
daily living
menu of the restaurant where he/she
is working?
_____ 4. Present the menu when the
guests are properly seated.
_____ 5. Hold the any position you are
comfortable with.
The teacher will process the answer of
the students
The teacher will process the answer of
the students
Directions: Read the dialogue
carefully and answer the question
below.
WAITER: Sir, may I take now your
order?
GUEST: I want to order kinilaw na
tanigue, Breaded Chicken with
thousand island dressing, chopsuey
with tofu; take note no other meat or
seafoods, rice and hot calamansi
without sugar.
WAITER: Thank you so much, Sir.
1. Assuming that the table set-up is
complete. There are dinner plate, salad
plate, appetizer plate, soup bowl,
while the cutleries are dinner fork and
spoon, fish fork and knife, salad fork
and knife, appetizer fork, soup spoon
and dessert spoon and fork.
Based on the order above, what kind
of plates and cutleries you are going to
remove?
Write on the space provided.
______________________________
______________________________
 ______________________________
______________________________
______________________________
______________________________

The teacher will process the answer of

the students

H. Making generalizations 1. Differentiate à la carte menu from Directions: Write the things what you
and abstraction about a table d’hôte menu. have learned. Complete the space
the lesson provided.
2. Name at least five (5) types of
menus, other than those mentioned
in number one (1). Give a brief
description for each type

The teacher will process the answer

of the students

The teacher will process the answer of

the students
I. Evaluating learning -oral questioning -oral questioning -oral questioning Performance task

(Students will be graded

according to the rubrics)

J. Additional activities Assignment: Assignment: Assignment: Assignment:

for application or
remediation.

V. REMARKS Food and Beverage Services is taken only four hours a week with one hour per meeting from Monday to Thursday at 4:00-5:00 for Grade 11 Opal

VI. REFLECTION

A. No. of learners who

earned 80% on the
formative assessment
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
 D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies/work well?
Why did these works?
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: ZENITH JOY R. TESORIO CHECKED BY: RODA PADILLA

Subject Teacher HT-III TLE Department