DETAILED LESSON PLAN

IN Agricultural Crop Production NCII (Agri-, Fishery Arts)

DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
School Grade & Section 9 Chrysanthemum & Star Cluster
Katipunan High School
SEMI-DETAILED DAILY
LESSON LOG Subject TLE
Teacher
Angel Grace P. Cumamao
Grading Period 3rd Quarter
Date February 29, 2024

Time 7:45-9:45 am (120mins) & 2:00-4:00pm (120mins)

I. OBJECTIVE

A. Content Standard The learner demonstrates understanding on promoting food and beverage products.

B. Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to carrying out
upselling strategies.

C. Learning Components LO 3. Carry out Upselling Strategies (TLE_HEFBS9-12PP-IIIc-3)

(with LC)

D. Specific Objectives Cognitive: Identify the different benefits of upselling;

Psychomotor: Determine the different kinds upselling strategies; and
Affective: State the importance of Upselling especially in food service.

II. CONTENT

A. Topic Promote Food and Beverage Products

B. Lesson Carry out Upselling Strategies

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide Pages

2. Learner’s Material
Pages

3. Textbook Pages Quarter 3 – Module 3: Promote Food and Beverage Products First Edition, 2019 page 8-11

4. Additional Materials for https://www.studocu.com/ph/document/eastern-visayas-state-university/secondary-education/q3-

Learning Resource prmote-food-bev-until-carryout-upselling-strat/24412561?
Portal fbclid=IwAR3x_EU63L9P1_ch2PX3JLeYAYojms2GFTVfcD0_2T5eDOvdx2aTBQiKx_8
https://www.studocu.com/ph/document/carlos-hilado-memorial-state-college/basic-competencies-in-
food-preservation/tvl-he-fbs-q4-las-2-week-2-melc-2-undertake-suggestive-selling-and-upselling-
strategies/17771706
 5. Other Learning TV, laptop, construction paper, masking tape, markers, printed pictures.
Resources

IV. PROCEDURES

PRELIMINARY Teacher’s Activities

1. Greetings & Prayer:
- Arrange your chairs and pick some pieces of paper.
- Good morning/afternoon class!
- You may now take your seat.
2. Checking of Attendance
- Class monitor, who are absent today?
- Okay, thank you!
3. Checking of assignment
4. Reminder of classroom standard
- Okay class, let me remind you of our classroom standard
- Everybody read.

- F- FOLLOW
- B- BE PREPARED
- S- SPEAK

- Do you have any questions or clarifications regarding our classroom standard?

- If none then let us proceed to our first activity.
A. B. Reviewing the previous lesson or presenting the new lesson.
Individual Activity: “YES, NO. STAND UP!”
- Tell the students that answering “YES” means stand up and answer “NO” means sit down. Ask a students a few questions to
check that they understand. After your students understand, you may start to ask questions.

Questions to be ask:
1. Is it correct to suggest food or beverage when the guest finishes eating the main course? (NO)
2. You can make suggestions from each section on the menu. (YES)
3. Interrupt the dining guest while they are selecting food from the menu or ordering something. (NO)
4. Get to the table after guest look at the menu. (NO)

- Thank you class for your active participation.

- So now let us proceed to another lesson today it is all about Carry out Suggestive Selling.
C. D. Establishing a purpose for the lesson.
- - This will be our objective for this morning/afternoon
- At the end of the lesson the students will be able to:
- Column 1, please read the first objective.
- Second column, please read the second objective, and for the last objective column three please read the last objective.

- Thank you!
- Let us find out later if we really achieved our objectives.
E. F. Presenting examples/instances of the new lesson
- - Before we proceed to our lesson this morning, I will ask you a question.
- Give me an example on how to take an order from the guest.

G. H. Discussing new concepts and practicing new skills #1

CARRY OUT UPSELLING STRATEGIES

Background Information for Learners

Upselling- is sales technique permitting to increase revenues with the same number of covers, therefore increasing
guest check average.

Upselling Strategies
It is a marketing strategy in a restaurant to convince the guest to spend more income. Restaurants will more study and
strategies on how they gain from what the customers need while guest or customer may continue to find ways what type of restaurant
and the availability of their budget as everyday needs. To become effective establishment, the right satisfaction of the guest or
customer is the first goal that conveys some strategies use. Every establishment may establish the sales Techniques and selling
methods.

Ways on how to train staff about upselling

1. Provide opportunities for servers to taste menu items.
2. Make menu knowledge a priority so that the server will speak intelligently about the preparation.
3. Practice with yourself on how to up-sell or at your other server in discussing the price
4. Offer the most popular food and beverage to your customer

Upselling Procedures
1. Offer More-Expensive Items- Servers often use this technique without the customer knowing by offering two choices of
choices of liquor without noting that one is more expensive.
2. Offering Extra Items- Many restaurants rely on a simple Strategy to sell more: offering extra items. A restaurant server will ask
a diner if they'd like to start with appetizer or try special entrée
3. Offer Specific Items- Restaurants often employ the strategy of avoiding generalities that are easy for the diners dismiss.
Instead of asking of a customer wants dessert.
4. Make Suggestions or Recommendations- When a customer is deliberating on what to order or ask for recommendations, a
restaurant server has the opportunity to upsell without seeming pushy or irritating. By making helpful suggestion, the
customer feels taken care of rather than like a sales target.
5. Demonstrate Enthusiasm- When they can give details about the food and a description of their personal experience and
preference; it can be more convincing than simply suggesting an expensive item.

Reasons for not Upselling

1. Don’t know the product
 Product knowledge is part of your duty and responsibility as food attendant
 You need to familiar or know your menu well
 Discuss with the chef at the start of the shift for daily specials or menu items which are available or not available at
the restaurant
 Ask for the assistant from the chef or supervisor to give you more information and overview if you are unsure
 As food attendant present yourself to attend seminars and trainings on menu item training.
2. The guest is having a business lunch
 As we understand guest may eat even they so busy!
 Wait for a pause in conversation
 Be fast and efficient with smile
 Focus on what the guest suggested
3. The guest is a regular customer
 Establish good relationship to your guest
 Always suggest in different or something that complement regular product
 Treat you guest as your regular visitor
4. Out of Stock
 Inform the guest before they order in making food selection Food and beverage
 Introduce another similar food and beverage
 Offer alternative product from the menu
5. Having Tired
 Minimize moody to the guest
 You are actor and need to play
 Too busy not organize

All services should know the basic of up-selling, from offering top shelf liquor to knowing how to give a mouth washing description of
the menu items. It makes for bigger tips for servers, and it shows customers that your staff is knowledgeable as well as friendly.

How to have an effective suggestive selling and upselling?

1. Develop a selling attitude – interact convincingly to guest/costumer in suggesting menu.
2. Showing enthusiasm and excitement to sell your product– makes more convincing to guest in trying to taste your suggested
menu.
3. Using phrases and words that makes your suggested food menu more appetizing to costumer.
4. Know the needs and wants of your guests – ask them questions of what kind of service they prefer.
5. Give the name of an item – for example, your guest asks for a soup, enumerate names of the soup you are offering
 to avoid conflict and confusion.
6. Using the word “prefer” like “Would you prefer to change your ordered chicken ala king to chicken salpicao sir?
7. Suggesting items – the items that are not usually ordered must openly specified and suggested to guest.
8. Suggesting food and beverages that normally goes together – suggest food and beverage pairings to guests like red wine for
red meat and white wine for fish or chicken.
9. Appreciating guests’ likes and orders – genuinely thank your guest for liking the food you serve; it means they are satisfied
with your menu as well as your service.-[
10. Getting feedback from the guest about their order – it would be a great help knowing the customer’s feedback in
your services/menus offered. It will be a leeway that you could improve more in reaching customer satisfaction

Benefits of an effective selling and upselling

1. It enhances a guest’s dining experience – a good feedback for the suggestions you gave to your guest is a sign that
your guest appreciates and is satisfied with their dining experience.
2. It increases the average guest check – that in return, it could help increase the profit of the establishment and could provide
you a job security.
3. It increases your product knowledge – the better you know the product your establishment offers, the better you can give
information to guest.
4. It increases professional image and self-confidence – it gives an impression of professionalism and self-confidence if you
are knowledgeable enough about the menu and services you offer as a server. Suggesting and describing items
allow you to showcase your knowledge

- That is the end of our discussion.

- Before we proceed to our next activity, any questions about our lesson?

- Since you don’t have any questions we will precede to our activity. Are you excited to our next activity?

- Okay I’m so excited too.

I. J. Discussing new concepts and practicing new skills #2

K. L. Developing Mastery
Group Activity: “FLIP THE BOTTLE with a TWIST”
Instruction: You are going to flip the bottle and answer the question about what we have discussed earlier. The group who can flip the
bottle first will be the first to answer and if that group gives the incorrect answer then the other group has a chance to answer the
question. Each correct answer is equivalent of 10points and equivalent of 5points if it is incorrect. I prepared 5 questions for this
activity.
- So I will give you 50pts if you can answer the five questions correctly.
- Is that clear?
- But before that, I will group you into two and this will be the group one, this will be the group two.
- Do you have any questions or clarifications?

Questions:
1. Give one reason for not upselling.
2. Upselling Strategies is a marketing strategy in a restaurant to convince the guest to spend more income.
3. How to have an effective upselling? (1 answer only)
4. Give an example of Upselling Strategies
5. Upselling is sales technique permitting to increase revenues with the same number of covers, therefore increasing
guest check average

- So here are your scores.

- Congratulations everyone!

M. N. Finding practical application of concepts and skills in daily living

Individual Activity: “Chit-Chat”
- Let the student state the importance of Upselling.
Imagine that you are a server/waiter.
- Why is it important to develop skills in selling and upselling especially in food services? How could it help a business?
- I will give you three minutes to explain your answer in a sheet of paper.
- Your time starts now!
- Time is up!
 - Yes! Precisely. You really understand the importance of upselling in food service.
O. P. Making generalization and abstraction about the lesson
Individual Activity: “BRAIN TEST”
- What have you learned?

I have learned that……

- Very good!
Q. R. Evaluating learning
Individual Activity: “Identification”
- Let the learners answer the formative assessment.
Instruction: Read the sentence carefully and identify if it is a benefit or not based on the benefit of an effective upselling.
Write B if it benefits and N if it’s NOT. Kindly get ¼ sheet of paper and answer directly the following items within five
minutes.

1. It enhances a guest’s dining experience. (B)

2. It increases the average guest check. (B)
3. It improves the taste of the food. (N)
4. It increases your product knowledge. (B)
5. It increases professional image and self-confidence. (B)

- Okay, time is up.

- All done! Let us check your paper.

- (Clockwise)

- Kindly return the paper to the owner.

- Who got 4 and above?

- Let’s give them JOLLIBEE clap.
- Who got 3 and below?
- Let us give them sexbomb clap.
S. T. Additional activities for application and remediation
Remediation: For those who got 3 and below we have an oral recitation about the upselling strategies.
Enrichment: Advance study on how to serve food.
V. VI. REMARKS: For those who got 4 and above, research and study on how to serve a food.

VII. VIII. REFLECTION

A. B. No. of learners who earned 80% in the evaluation

C. D. No. of learners who require additional activities for remediation
E. F. Did the remedial lessons work? No. of learners who have caught up with the lesson
G. H. No. of learners who continue to require remediation
I. J. Which of my teaching strategies worked well? Why did this work?
K. L. What difficulties did I encounter which my principal or supervisor can help me solve?
M. N. What innovation or localized materials did I use/discover which I wish to share w/ other teachers?

Prepared by: Angel Grace P. Cumamao

Practice Teacher
April Lyn C. Becari
Cooperating Teacher