St.

Matthew Academy of Cavite

“A Christ-Centered School”
MAIN: Niog I, Bacoor City, Cavite * Tel. No.: (046) 417-3348
MALIKSI BRANCH: Maliksi III, Bacoor City, Cavite * Tel. No.: (046) 417-5010
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WEEKLY LESSON PLAN IN FOOD AND BEVERAGE SERVICES NC II

DATE February 19-23, 2024 SUBJECT FOOD AND BEVERAGE SERVICES NC II
LEVEL Grade 12 DEPARTMENT SENIOR HIGH SCHOOL
QUARTER/SEMESTER 2ND SEMESTER TEACHER MS. CRISTHINE JOY D. BLANZA

Undertake Suggestive
Selling
TOPIC/LESSON NAME 1. Suggestive Selling Techniques and Procedure
2. Basic communication skills
3. Food and Beverage Pairing Techniques
CONTENT STANDARD The learner demonstrates understanding in responding to cultural food needs with variety and quality.
1. Demonstrate skills in responding to cultural food needs with variety and quality.
PERFORMANCE STANDARD 2. Respond efficiently to customers’ query on foods and drinks with courtesy.
3. Demonstrates appreciation for new trends in food and beverage service.
1.1 Provide information with clear explanations and descriptions about the food items
1.2 Offer items on specials or promos to assist guests with food and beverage selections
1.3 Suggest name of specific menu items to guests to help them make the choice and know what they want
LEARNING COMPETENCIES 1.4 Recommend standard food and beverage pairings
1.5 Provide several choices or options to guest
1.6 Use descriptive words while explaining the dishes to make it more tempting and appetizing
1.7 Carry out suggestive selling discreetly so as not to be too pushy or too aggressive
SPECIFIC LEARNING OUTCOME Demonstrates knowledge and skills in food and beverage service related in responding to cultural food needs with variety and quality.
TIME ALLOTMENT 50 minutes

MATERIALS BOOKS/ MODULES

MELCS/ CURRICULUM GUIDE
REFERENCE/MODULE Food and Beverage Services (NC II) Curriculum Guide May 2016

LEARNING OUTLINE:
 In the dynamic realm of food and beverage service, suggestive selling emerges as a powerful tool for enhancing guest experiences and
maximizing revenue opportunities. Rooted in the art of persuasion, suggestive selling involves tactfully recommending additional items
INTRODUCTION or upgrades to customers, thereby augmenting their overall satisfaction while boosting the establishment's profitability. This strategic
approach not only fosters a personalized dining experience but also cultivates a sense of trust and rapport between staff and patrons. As
we delve deeper into the intricacies of suggestive selling, we uncover its manifold benefits, techniques, and best practices that contribute
to elevating service standards and fostering long-term customer loyalty.
MOTIVATION PICTURES
VIDEO PRESENTATION
ORAL RECITATION
INSTRUCTION/DELIVERY INDIVIDUAL
GROUP WORK
1. How can suggestive selling techniques be effectively implemented in a food and beverage service setting to increase upselling
opportunities?
2. What are some examples of suggestive selling strategies that have been successful in boosting sales in the food and beverage
industry?
3. How can frontline staff in food and beverage service be trained to employ suggestive selling techniques without being too pushy
PRACTICE
or intrusive?
4. What role does menu engineering play in facilitating suggestive selling and enhancing the guest experience in a restaurant or
bar?
5. In what ways can technology, such as digital menu displays or mobile ordering apps, be leveraged to support suggestive selling
initiatives in the food and beverage service industry?
Suggestive selling in the food and beverage service industry involves recommending additional items or upgrades to customers to
enhance their dining experience and increase revenue for the establishment. It's about effectively suggesting complementary dishes,
ENRICHMENT beverages, or add-ons based on the customer's preferences, menu choices, and dining occasion. Successful suggestive selling requires
attentive listening, product knowledge, and the ability to make personalized recommendations without being pushy. It can lead to
increased customer satisfaction, higher average check sizes, and improved profitability for the restaurant or bar.
1. Divide the class into pairs or small groups, with one student acting as the server and the other as the customer.
2. Provide each group with a role-play scenario card, detailing the customer's preferences and the server's objectives.
3. Distribute menu cards or printouts listing food and beverage items that students can reference during the role-play.
EVALUATION 4. Allow each pair or group to take turns performing their role-play scenarios.
5. Encourage them to apply suggestive selling techniques, such as recommending additional items, describing
specials, and upselling. Monitor the role-plays and provide feedback and guidance as needed. Encourage students
to be creative and adaptable in their approach to different customer situations.

PREPARED BY: CHECKED BY: APPROVED BY:

CRISTHINE JOY D. BLANZA, LPT NICASIO P. ENDERES JOSEPH T. REBAY

Subject Facilitator SHS Coordinator Principal