GRADES 1 to School SAPAD INTEGRATED SCHOOL Grade Level

12 DAILY Teacher JOIELIE MYRRH CALAYO Learning Areas FOOD AND BEVERAGE
LESSON LOG SERVICES
Teaching Week – Quarter

SCHEDULE DAYS MONDAY TUESDAY WEDNESDAY THURSDAY

DATE & TIME 9:10AM-10:10AM 9:10AM-10:10AM 9:10AM-10:10AM 9:10AM-10:10AM

I. OBJECTIVES Take table resevations Take table resevations Take table resevations Take table resevations

A. CONTENT STANDARD The learner demonstrate The learner demonstrate The learner demonstrates The learner demonstrates
understanding of the understanding of the basic concepts understanding of concepts and understanding of concepts and
basic concepts and and underlying theories in food and principles in preparing the dining principles in preparing the
underlying theories in beverages services room/restaurant area for service dining room/restaurant area
food and beverages for service
services
B. PERFORMNCE The learner The learner demonstrate knowledge The learner: The learner:
STANDARD independently and skills in food and beverage 1. Independently prepares the dining 2. Independently prepares the
demonstrates service related to its concept, job room/restaurant area for service dining room/restaurant area for
2. Demonstrate knowledge and skills of service
competencies in the food opportunities, future career
food and beverage service in relation to 2. Demonstrate knowledge and
and beverages services s preparation and market demand
taking table reservations skills of food and beverage
prescribed in the TESDA
service in relation to taking
Training Regulations.
table reservations
C. LEARNING COMPETENCIES/
OBJECTIVES WRITE THE LC
CODE FOR EACH CONTENT
1. Explain core concepts 1. Explore on opportunities CORE 1. LO 1. Take table
in food and beverages reservations
2. Recognize food and beverage 1.1 Answer inquiries
services
service opportunities for other promptly, clearly and
2. Discuss the relevance related future career accurately
of the course 1.2 Ask pertinent question to complete
the details of reservations
3. Understand the 1.3 Record the reservation data form
significance of food and accurate based on establishment’s
beverage service in standards
today’s market demands 1.4 Repeat and confirm details o f the
reservation with the customer
1.5 Provide additional
CORE 1. LO 1. Take table
reservations
1.1 Answer inquiries
promptly, clearly and
accurately
1.2 Ask pertinent question to
complete the details of
reservations
1.3 Record the reservation data
form accurate based on
establishment’s standards
1.4 Repeat and confirm
details o f the reservation
with the customer
1.5 Provide additional

information about the food information about the food service establishments
service establishments service establishments

II. CONTENT CORE COMPETENCIES RELEVANCE OF THE FOOD SERVICE RESERVATION TELEPHONE ETHICS
COURSE & CAREER OPERATION PROCESS
OPPORTUNITIES

II. LEARNING RESOURCES

A. REFERENCES

1. TEACHER’S GUIDE TESDA Training regulation

PAGES

2. LEARNER’S Food and beverage Services

MATERIALS PAGES (Manual)

3. TEXTBOOK PAGES Pages VII-XXVI

4. A`DDIT`ONAL Pages 1, 63-64 -TR TESDA

MATERIALSA FROM
LEARNING RESOURCE
(LR) PORTAL

IV. PROCEDURES
A. REVIEWING Present pre-test to learners. Recall past lesson about Recall previous lesson Recall previous lesson Recall previous lesson
PREVIOUS LESSON OR CORE COMPETENCIES
PRESENTING THE NEW
LESSO`N

B. ESTABLISHING A Objective: 1. Identify the Objective: 1. Determine the Pre-test Present form of reservation to Present video presentation
PURPOSE FOR THE core competencies: importance of FBS course. 2. be fill up by the student. regarding telephone ethics
LESSON Identify the different job
opportunities in taking FBS
course.

C. PRESENTING Present the word “CORE” & Present an Images of a Chef Present an image about a Conduct question about the Conduct question about videp
EXAMPLES/INSTANCES “COMPETENCIES”. Ask or Head waiter or a waiter. system of food flow chart form they fill up. presentation.
OF THE LESSON student about the words Ask student about the

given. Images.

D. DISCUSSING NEW TESDA TR-FBS CORE 1. Definition of FBS. Food service systems Types of Restaurant Tips in taking table reservation
CONCEPT AND Competencies and their 1. Conventional Reservations
2. Importance of FBS course. foodservice system 1. Manual Reservation Possible question of customer
PRACTICING NEW learning outcomes
3. Job Opportunities in taking 2. Centralized 2. Online Reservation System when taking table reservation
SKILLS # 1
(Commissary) Foodservice
FBS.
System Advantage and disadvantages of
4. Assessment Personal 3. Ready prepared Foodservice Taking Reservation
Competencies and Skills vis- system
4. Assembly-serve Alternative to reservation.
a-vis PECs of a practicing Foodservice system
entrepreneur/employees

E. DISCUSSING NEW
CONCEPTS ND
PRACTICING NEW
SKILLS # 2

F. DEVELOPING MSTERY Recitation during and after Recitation during and after Recitation during and after Recitation during and after Recitation during and after
(LEDS TO FORMTIVE discussion discussion discussion discussion discussion
ASSESSMENT 3)
G. FINDING PRACTICAL Activity Game.(Group work) Activity. Group Work. Pair Activity Pair activity. Pair Activity
APPLICATIONS OF
Arrangement of Core Finding or words in the given Design the general floor plan Each pair create a short Each pair performed a short role
CONCEPTS AND SKILL IN
Competencies envelop regarding on the of their restaurant showing the dialogue in taking table play in taking food reservation.
DAILY LIVING.
duties of a waiter, PECs and location of the kitchen, dining reservation
the definition of the given rooms other realted areas. In
Acronym FBS. the kitchen layout show what
kind of foodservice system is
given emphasize.

H. MAKING The Core Competencies to Food and Beverage Service Foodservice system Reservation is an Tips in taking table reservation
GENERALIZATIONS ND achieved and leads to NCII course is design to develop arrangement to have
1. Conventional Food Service - answer inquiries
ABSTRACTIONS ABOUT passers are the following. knowledge, skills and attitude something like rooms, table
System - ingredient are promptly, clearly and as
THE LESSON to perform the required task or seat, held to use at later
1. Prepare the dining assembled and food/dish is accurately as possible
in taking food orders, good time.
room/restaurant area for produce on site.
services and customers - take note of specials, and
service 2. Centralized Types of reservation
satisfaction. changes in the menu and make
2. Welcome guests and take (Commissary) Foodservice
Manual reservation system sure to inform guest about it
system- food is
 food and beverage orders
3. Promote food
and beverage
products
4. Provide food and beverage
services to guest
5. Provide room service
Recieve and handle guest
concerns
Waiter and FBS attendant are prepared in one place then
the job opportunities awaits transported to satellite
after taking this course.
To be a Professional waiters
of FBS attendant there are
certain PECs to be considered
and remembered these are the
characteristics, lifestyles,
skills and traits.
kitchens.
3. Ready-Prepared foodservice
system the food is produce
onsite, it is usually chilled or
frozen then reheated and
served to customer on site.
4. Assembly-Serve
Foodservice System food is
purchased then stored either
chilled or frozen for later use.
Then it will be proportioned
and reheated and served to the
customers.
depends on the person
designated usually a host or
hostess, to answer the phone,
record the details of the said
reservation and taking of the
said reservation and taking
their credit card information
as a guarantee.
Online reservation system it
make use of the internet
through a website, where all
the necessary information
about the restaurant, such as
direction to the place.
Parking, active promotions
and discount.
- gatr all pertinent information
on the reservation from the
guest politely and efficiently
Poosible questions of customers
when taking reservation
- What kind of causine do you
offer?
- What style of menu do you
ofer?
- Do you accept Credit card?
Advantages and disadvantages
of taking reservation
- Special occasions - Fairness
- Higher Checks - Absent
customer
- Planning ahead
- Changes in party number

I. EVALUATING QUIZ QUIZ. Quiz Essay type Quiz Essay Quiz.

LEARNING
1-6 WHAT ARE THE 6
CORE COMPETENCIES?
7-12 ATLEAST ONE OF
EACH CORE
COMPETENCIES A
LEARNING OUTCOME.
1-2 GIVE TWO JOB
OPPORTUNITIES IN
TAKING FBS.
3-5 GIVE ATLEAST 3
IMPORTANCE IN TAKING
FBS
6-9 GIVE ATLEAST 4 PECs
10 DEFINE FBS
1. Differentiated the different
foodservice system.
1. Differentiate 1- 5 give at least 5 tips in taking
manual reservation table reservation
and Online reservation.
6-8 give 3 possible questions of
customers when taking table
reservations
9-10 give atleast one of each
advantage and disadvantages of
taking reservation

J. ADDTIONAL Find the meaning of the Find the meaning of the ff: Search for different types of Read and write about some No assignment
ACTIVITIES FOR following: reservation. tips and advantage and
Table reservation disadvantage in taking table
APPLICATION OR
REMEDIATION FBS Manual reservation reservation.
Waiter Online reservation
Food and beverages service Call Ahead seating
attendant

V. REMARKS

VI. REFLECTION

A. NO. OF LERNERS WHO

EARNED 80% IN THE
EVALUTION

B. NO. OF LEARNERS
WHO REQUIRE
ADDITIONAL ACTIVITIES
FOR REMEDIATION

C. DID THE REMEDIAL

LESSONS WORK? No. OF
LEARNERS WHO HAVE
CAUGHT UP THE WITH
THE LESSON.

D. NO. OF LEARNERS
WHOCONTINUE TO
REQUIRE REMEDIATION.

E. WHICH OF MY
TEACHING STRATEGIES
WORKED WELL? WHY
DID THESE 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
WIHSH TO SHARE WITH
OTHER TECHERS

Prepared by:
Joielie Myrrh Calayo
Teacher 1
Checked by:
Sindao D. Asis Ed.D
Principal III