Name: Elham S.

Mindalano Date: February 14, 2024

Name of School: Mindanao State University main campus Subject: FBS
School Address: Marawi City, Lanao del sur, Philippines

A DETAILED 4A’S LESSON PLAN IN FOOD BEVERAGES SERVICES OF GRADE 12 -

HE ECONOMICS

I. OBJECTIVES
At the end of 1 hour class session the learners will be able to get at least 80% of the following:
1. Identify the safety precautionary measures in serving the guest orders.
2. Appreciate the importance of safety precautionary measures in serving the guest orders.
3. Demonstrate observes strictly sanitation and hygiene practices in responding to guests’ food
and beverage service needs.

II. SUBJECT MATTER

Topic: Safety practices and precautionary measures in serving guest orders

Reference:
DayJob. (n.d.). Safe food handling. DayJob
World Health Organization. (n.d.). Promoting Safe Food Handling. WHO.
Partstown. (n.d.). Restaurant Safety: How to Keep Staff and Guests Safe Upon
Reopening. Partstown.
Hazard: Not Applicable
Personal Protective Equipment: Not Applicable
Instructional Materials: Power Point Presentation, Laptop, Smart TV
Teaching Strategies: Collaboration, Hands-on Activity, Paper Pencil Test

III. PROCEDURE

Teacher’s Activity Student’s Activity

A. Preliminary Activity
Daily Routine
- Greetings
Good morning Class! Good Morning Ma’am!
- Prayer
Before we start let’s have our silent prayer first. (The learner does the silent prayer)
Okay before you take a seats kindly arrange
your chair and pick up some pieces under your
chair. ( The learner are arranging their chair and they
pick up the pieces of paper)
- Classroom Rules and Policies
Okay class don’t forget our classroom rules
during our class turn off your phone or put it
into the silent mode and if you have any
questions just raised your right hand and listen
attentively to the teacher okay? Yes Ma’am!

- Roll Call
Okay Is there any absent from our class today?
Alright. Very good!

None Ma’am!

B. Checking of Assignment

Class, I remember that I give an assignment Yes Ma’am!

yesterday, right?

Okay, kindly pass it forward ( The learners are passing it forward)

1, 2, 3, 4, 5!
Yes Ma’am!
All papers here?

Okay, Thank you!

C. Review of Past Lesson

Now class, who can give a short recap about the (Learner 1 raising the right hand)
lesson we have discussed last meeting?

Yes, Learner 1 The topic that we have discussed last meeting,

was all about “Sequence Table Service in Fining
Dinning.”

Okay, Very good!

The 10 Steps of Fine Dining Service

(Learner 2 is raising her right hand)

Yes, Learner 2
1. Managing Reservations
2. Offering upgrades and exclusive experiences
3. Greeting guests
4. Seating guests
5. Presenting menus
6. Taking orders
7. Conducting satisfaction checks
8. Offering dessert
9. Collecting payment
10. Gathering guest feedback

Very Good Class!

So, do you have any questions? None so far Ma’am!
Clarifications?
Violent Reaction?

D. Motivational Activity

Before we proceed to our discussion for today,

let us first have a short game. The game will be
called “Pinoy Henyo”. Are you familiar with
that game? Yes Ma’am!

Okay, Class I will group you into two and I will

give each group 5 pieces of paper your
representative will act and your members will
be the ones you will guess the words.

Are you ready for class? Yes Ma’am!

(The activity has started)

(The Learners participated in the activity)

Very good group 1! Is the winner for today’s

activity.

E. Objectives

Before we begin, please allow me to present to

you our learning objectives for today. We'll
make sure to complete all these today, please
read one at a time.

Learners: At the end of 1 hour class session the

learners will be able to get at least 80% of the
following:

1. Identify the safety precautionary measures in

serving the guest orders.
2. Appreciate the importance of safety
precautionary measures in serving the guest
orders.
3. Demonstrate observes strictly sanitation and
hygiene practices in responding to guests’ food
and beverage service needs.

(Learner 3 is raising him/her right hand)

As you read our learning aim, do you have any
clue what our lesson will be?
Ma’am it’s all about Safety practices and
Yes, Learner 3? precautionary measures in serving guest orders.
Okay very good!

Our learning objectives will be observed

throughout our discussions and activities.
Please look forward to it, class.

F. Unlocking of Difficult Terms

Then, let us define some tough terminology that Learners:

we will come across during our session. Kindly
read
1. Laceration – it is a wound often
contaminated with bacteria and debris from
whatever object caused the cut.
2. Puncture – it’s a wound usually caused by a
sharp pointy object such as a nail, animal teeth,
or a tack. This type of wound usually does not
bleed excessively and can appear to close up.
3. Scald - a burn injury caused by a wet agent
such as hot water or steam Burns and scalds can
vary from minor to potentially fatal.

G. Activity
This time, let's do an exercise with the same
group to have a short role-play on how to use
safety practices and precautions when serving Yes Ma’am!
guest orders; I'll give you three minutes to do it.

(The activity started)

(The learners participated)
H. Analysis

Now that you've finished your activity, I will

ask you a question.

1. Why is it important to clean and sanitize (Learner 4 raising his/her right hand)
your workplace?

Yes, Learner 4? Learner 4: Creating a clean and healthy

workplace for your food to be cooked is vital in
serving safe food to your guests.

2. why is it food handling is the final pillar of

food hygiene? (Learner 5 raising her/his right hand)

Yes, Learner 5?
 Learner 5: Reduce the risk of cross-
contamination by ensuring proper handling
of food throughout the entire cooking
process from start to finish and to give your
staff and guests the best possible experience
and keep every single person safe from
food-related illnesses, practice good food
safety and food hygiene procedures.

3. Why is ensuring kitchen safety important?

(Learner 6 is raising her/his right hand)
Yes, Learner 6?

Learner 6: Because employees are constantly

surrounded by sharp objects, fire, hot liquids,
and bacteria that means kitchen safety is super
important.

I. Abstraction

Now that you have an idea about our topic, let

me discuss it with you to get a better
understanding.

Accidents can happen whether you’re a veteran

chef or just starting in the restaurant industry.
That being said, the kitchen does not have to be
looked at as a problem waiting to happen. By
implementing safety tips and best practices for
your kitchen staff, you’ll not only be keeping
them safe, but you’ll most likely have better
employee retention and better service overall.

Cuts, lacerations and punctures

It goes without saying, but knives can cause
serious damage. If you are frequently cutting,
chopping and dicing food, then using proper
knife handling practices will ensure your hand
or other body parts remain uninjured. Cooks
also deal with glass dishware and other
breakable crockery that can crack or shatter.

Slips, trips and falls ( The Learner are listening)

With oils, creams and liquids of all kinds being

used, the likelihood of a spill is high. If spilled
liquid isn’t cleaned up, then chefs face slipping
or falling. Further injury can occur if you are
holding an item or run into an object that might
fall or spill on you.

Sprains, strains and soft-tissue injuries

Sprains, strains and soft-tissue injuries are often

caused by sudden, odd movement or overuse of
a muscle, tendon and ligament over time,
according to the American Academy of
Orthopedic Surgeons. Restaurant staff members
often stand for long periods of time and repeat
the same motions over and over again, which
could result in injury.

Burns and scalds

While the oven and stove top burners are

wonderful for cooking foods of all styles, open
flames and hot temperatures can cause serious
burns and scalds.
Kitchen safety rules also include food hygiene
and food safety — important practices that help
you follow the law and run a thriving
commercial kitchen.

The three key elements of food safety are:

1. Ensuring everyone follows good food
hygiene practices
This includes how food is handled, preventing
cross-contamination, cleaning procedures,
personal hygiene, allergen control, safe storage
and using correct cooking temperatures.

2. Maintaining a clean kitchen

Another key aspect of risk prevention is the
maintenance of the restaurant. This includes
general cleaning and upkeep of the building,
having a kitchen layout that makes sense,
suitable lighting, ventilation, pest control and
waste management.

3. Implementing appropriate food management

systems
This last item refers to the overarching system
that ensures the food being served and the
kitchen itself are safe and clean. Essentially,
your restaurant’s record keeping, labeling,
traceability, supply, delivery and training for
staff.

Universal do’s and don’ts in the kitchen ( The Learner are listening)
Every restaurant is unique — you bring a style
of food to the table that no one else is serving.
But even with different offers and one-of-a-kind
spaces, most kitchens have a universal list of
good rules to follow.
Do
 Always, always, always wash your
hands
 Clean utensils, cooking equipment and
electrical appliances after every use
 Separate raw food and ready-to-eat food
 Wash fruits and vegetables before use
 Keep dry food separate from liquids
 Clean the kitchen after each food
preparation
 Replace kitchen towels, sponges and
cleaning cloths regularly
 Keep a fire extinguisher and first aid kit
in the kitchen for emergency use
 Wear appropriate and safe work attire
Similar to good principles, there are also things
that every commercial kitchen should stay away
from.

Don’t

 Wear dangly jewelry

 Make or receive calls inside the kitchen
while cooking
 Fill pots or pans full enough to spill or
boil over
 Leave food unattended.
 Heat oil too quickly, which can lead to
splashing
 Use wet towels or pads
 Operate kitchen equipment without
proper training

By being aware of the do’s and don’ts of the
commercial kitchen world, you’re setting
yourself and your team up for success. Bring the ( The Learner are listening)
best quality meals to the table by practicing food
safety, food hygiene and remembering
important cooking safety tips.

Do you have any questions? Clarifications?

Violent Reaction?
Very good class!
 None so far Ma’am!
J. Generalization

Let's take a quick summary of our lesson for

today. The student who can answer my ( the learner 2 is raising his/her right hand)
question will receive an additional ten points.

Learner 2: The discussion revolves around

Yes, Learner 2? implementing safety tips and best practices in
commercial kitchens to ensure the well-being of
kitchen staff, improve employee retention, and
enhance overall service quality. Key areas of
concern include:
1.Cuts, Lacerations, and Punctures: Proper
knife handling and awareness of breakable
crockery are essential to prevent injuries.
2.Slips, Trips, and Falls: Spills of oils, creams,
and liquids increase the risk of slipping or
falling, potentially causing further injury.
3.Sprains, Strains, and Soft-Tissue Injuries:
Long periods of standing and repetitive motions
can lead to muscle and ligament injuries.
4. Burns and Scalds: Open flames and high
temperatures from cooking equipment pose burn
hazards.
5. Food Safety and Hygiene: Emphasizing
good food hygiene practices, preventing cross-
contamination, and maintaining correct cooking
temperatures are vital.
6. Maintaining a Clean Kitchen: Regular
cleaning, suitable layout, ventilation, pest
control, and waste management are crucial
aspects of risk prevention.
7. Implementing Food Management Systems:
Establishing systems for record-keeping,
labeling, traceability, supply, delivery, and staff
training ensures food and kitchen safety.
8. Universal Do's and Don'ts: Emphasizing
handwashing, cleaning utensils, separating raw
and ready-to-eat foods, and wearing appropriate
attire are important. Avoiding wearing jewelry,
making calls while cooking, leaving food
unattended, and heating oil too quickly are key
don'ts.

(The Learner are clapping their hands)

Very good Learner 2!

K. Application

Since you already understand our discussion

let’s have an activity.

Kindly please reflect on today's session.

I will provide a rubric to grade your reflection

and I will give you ten minutes to do your
activity. Yes, Ma’am!

Evaluation Excellent Good Poor Score

criteria (10) (10) (10)

Depth Of
Reflection
Required
Components
Quality of
Information
Structure and
Organization
Grammar
TOTAL:

(The activity has started)

(The Learners start doing a reflection)

L. Evaluation

Please settle down and answer this short quiz. I

will give you 3 minutes to answer the quiz.

(The teacher is presenting the questionnaire)

I. Identify the universal DO and DON’TS

1. Clean utensils, cooking equipment and

electrical appliances after every use
2. Separate raw food and ready-to-eat food

3. Fill pots or pans full enough to spill or boil

over
(The Learners are start answering the questions)
4. Leave food unattended.

5. Keep a fire extinguisher and first aid kit in the

kitchen for emergency use

Time is up! Kindly raise your papers and

exchange papers with your seatmate, Let’s
check that will be 2 points each.

Who got the perfect score? (The Learner starts checking)

Very good class most of you got the perfect

score keep up the good work.
(Most of the Learners raise their hands)

Please pass your paper forward.

1, 2, 3, 4, 5! All papers here?

Yes Ma’am!

M. Assignment/Agreement

Before we go, here is your assignment.

And research what the things that will do in
busing and cleaning the table.

Do you have any questions? Clarifications?

Violent Reaction? None so far Ma’am!

Okay so, before you leave, I will leave you a

quote, “Failure is not a failure it’s a step to
success.

Okay, thank you everyone for participating in

our session today. Please arrange your chair and
see you next meeting.

Goodbye! Ciao! Au revoir!

Goodbye, Ma’am!

(Class dismiss)
IV. Reflection

V. Remarks