Detailed Lesson Plan No.

1
Learning Area: FOOD AND BEVERAGE SERVICES
Quarter: 1st QUARTER
Grade Level: 9
Duration: 1 hour

Content Standard The learners understand the importance of maintaining cleanliness and sanitation in food service areas, along with providing
efficient food and beverage services, and managing room service effectively.

Performance The learner will become aware of precautionary measures and observance of hygiene and sanitation in food and beverage handling.
Standard

Learning LO 2. Clean and clear food service areas

Competency and its TLE_HEFB9-12KS-Ii-j-2
Code
Key Concept Cleaning a Food Service Area

At the end of the lesson, the learners are expected to:

I.LEARNING
OBJECTIVES a. identify the importance of cleanliness and sanitation in food service area,
b. appreciate the significance of proper cleaning and sanitation practices in a restaurant; and
c. create a comprehensive cleaning schedule for a restaurant.
II.CONTENT

References Learning Modules, Curriculum Guide in Food and Beverage

Instructional Devices, Laptop, Speaker, and Pictures

Resources
III.LEARNING
PROCEDURES
Preliminary Activities TEACHER STUDENT CLASSROOM OBSERVATION
INDICATOR
Drill We will begin the class with a
prayer, everybody please stand.
Who wants to lead the prayer?
Yes, Jessa please, lead the prayer.
Good morning, class!
Before you take your seats, please
arrange your chairs and pick some
pieces of paper under your chairs.
How are you class?
Who is absent today?
(Student raised their hands)
(The student leads the prayer)
Good morning, Ma’am Russelleen
Thank you, Ma’am.
We are fine, Ma’am.
None, Ma’am.
COI No.5
Established safe and secure
learning environments to enhance
learning through the consistent
implementation of policies,
guidelines, and procedures.
 Classroom Rules and
Regulation

Wow! Very good! All of you are

present today.
Keep up the good work, class.

Now, as a reminder, I want you all Classroom Rules

to read our Classroom Rules.
Be on time.
Listen and follow Instructions.
Keep the classroom clean and tidy.
Raise your hand to speak.
Respect classmates and their ideas.

Thank you. Those are the rules you

need to observe.

At this moment, before we formally

start our lesson, I would like to
encourage everyone to listen
carefully and participate on our
discussion.
 Alright, are you ready class?
Review Now, I would like to ask you some
questions.
Can you still remember our last
topic?
If so, what was our last topic?
Yes, that’s correct.
Can somebody from the class tell us
what are some tools or equipment
use for cooking?
Yes, Ma’am.
COI No. 9
Used strategies for providing timely,
accurate and constructive feedback
Yes, Ma’am. to improve learner performance.
 Appreciating students
answer by giving
Our lats topic is all about Cooking Tools and appropriate compliments
Equipment.

Just raise your hands if you want to (Student raise their hands)
answer.

Yes, Dara Answer:

1. Measuring Spoons
2. Measuring Cups
3. Wooden Spoon
4. Cutting Board
Yes, very good! 5. Knife
Thank you, Dara,
I am very happy that you still
remember our last discussion.
Engage At this point, to prepare you more
for the lesson, let us have an
activity.
Yes, Ma’am.
Are you ready class?

Are you familiar with riddle/ Yes, Ma’am.

That’s good!
That’s what we are going to do Yes, Ma’am.
now.
Are you ready?

ACTIVITY 1. RIDDLE
 Instruction: In this activity, you will
read and guess the e riddle. I will
give you 2 u 2 minutes to think and
the student who will quess it first
will be given 5 points. If you know
the answer, raise your hand. Do not Yes, Ma’am
answer in chorus. No, Ma’am COI No. 2
Used a range of teaching strategies
Do you understand the instruction? that enhance learner achievement in
Do you have any question? literacy
"I have a handle, yet I'm not a door, and numeracy skills
Everybody, please read. I have fibers, yet I'm not a carpet floor.  English-Vocabulary
I'm used for cleaning, to make things neat,
With a bucket and water, I'm hard to beat.
What am I?"

Answer: Mop, Ma’am

What do you think is the answer?

Very Good!

Developmental
Activities
Explore At this moment, to further prepare
you for our topic today, let's have a
game. This is called, Puzzle.
Are you familiar with this game? Yes, ma’am!

Activity 2. Puzzle

This activity is by group. You will be

grouped into 2. Each group will
solve the puzzle to create a picture.
After solving the puzzle, post your
output on the board. Whoever finish
first will be the winner.
 Are you ready?
COI No. 3
So here are the pieces of the Applied a range of teaching
puzzle. strategies to develop critical and
creative thinking, as
well as other higher-order thinking
skills.
Very good!  Picture Puzzle
Who do you think finished first?
Group 1, Ma’am.
Alright, Group 1 will get 5 points
because they finished the puzzle
Yehey!!
first.
Yehey!
Group 2 will get points also for
doing their best.

Good job everyone!

Thank you, class for participating in

our activity.

Now, from the activity that we just

Our topic for today is all about Cleaning a Food Service
had. What do you think is topic for
Area
today?

Very good!
Before we begin our formal
discussion, I want you to read first
our Learning Objectives.
Explain Cleaning a Food Service Area
When you heard about cleaning
At the end of the lesson, the learners are expected to:
a. identify the importance of cleanliness and
sanitation in food service area,
b. appreciate the significance of proper cleaning
and sanitation practices in a restaurant; and
c. create a comprehensive cleaning schedule for a
restaurant.
COI No. 1
When I hear about cleaning, several things come to Applied knowledge of content within
what comes in your mind?
Very good!
Have you cleaned your house?
Have you remembered when you
are in Junior high school in the
subject Science, before you start
your activity in the laboratory you
need to clean first the area.
Right?
Please read everyone the first
paragraph.
Thank you, class.
If you will have a restaurant
someday, how would you maintain
the cleanliness of your restaurant?
Alright very good!
mind. I think about tidying up and organizing spaces, and across curriculum teaching
removing dirt and dust, using cleaning products and areas.
tools such as mops, brooms, and vacuum cleaners, and  Science
creating a clean and fresh environment.
Yes, Ma’am
Yes, Ma’am
Yes, Ma’am
Cleaning is an important aspect of maintaining a food
service area. Customers may get ill if the food service
area is not cleaned correctly. Bugs may enter and COI No. 2
infest the whole establishment, and other variety of Used a range of teaching strategies
other unfavorable outcomes might occur in the long that enhance learner achievement in
run. In some cases, cleaning one part of the food literacy
service area may be overlooked accidentally and and numeracy skills.
unknowingly, it can cause problems.  Numeracy Skills
If I have a restaurant someday, the best way to
maintain the cleanliness of my restaurant is to create
Cleaning Schedule.
One way to prevent infestation and
health issues around the food
service area is to have a cleaning
program. As a cleaner, you should
learn to handle cleaning jobs as
professionally as possible because
that is your responsibility – to clean!
Therefore, it is important to design
a cleaning program to plan the
entire cleaning process.
Yes, Ma’am, my schedule cleaning the house is every
What should be included in a weekend.
cleaning schedule?

Do you have cleaning schedule in None, Ma’am

your house?

How about others? COI No. 6

Don’t be shy all your opinions are
correct.
Do you have any idea what should
be included in cleaning schedule?
If none, please the read paragraph
so that I will explain what should be
included in cleaning schedule.
Maintained learning environments
No, Ma’am that promote fairness, respect and
care to
encourage learning.
 Calling different student to
answer the question
throughout the whole
A cleaning schedule may assist you in determining discussion
what should be cleaned, when it should be cleaned,
how it should be cleaned, and who should clean it.
Some items, such as food handling tools and table
surfaces, should be disinfected and sanitized regularly.

The things you will put in your

cleaning schedule are what should
be cleaned, when should be
cleaned, how it should be cleaned
and who should be clean.
I will ask you a question, in the
restaurant what should be clean?
Very good!
Cleaning is not just applicable in
your house but also you can apply it
everywhere whether in restaurant,
schools, hospital, house and etc.
When you are cleaning your house
how many hours you spent in
cleaning?
Wow! I’m sure your parents are
proud of you.
Please read the next paragraph
class.
Thank you, class.
Ma’am I think the things that should be clean in the
restaurant first is the cooking area, the ingredients, the
utensils, the floor and etc.
Every weekend I spent almost 3-5 hours cleaning the
entire house. Sometimes if I get tired after 2 hours, I
rest then tomorrow I will continue to clean the house
for almost 3 hours. So, in just 2 days I spent 4-5 hours
just cleaning the house.
 What should be cleaned? – A cleaning
schedule should be organized logically so that
nothing gets overlooked. COI No. 2
Used a range of teaching strategies
that enhance learner achievement in
literacy
and numeracy skills.
 Numeracy Skills
 When should it be cleaned? – If cleaners
are cleaning in food contact surface areas, they

So, the first thing you need to put
in your Cleaning Schedule is what
should be cleaned.
For example, list all cleaning tasks
in one location or list tasks in the
order they should be done. The
timetable should be adaptable and
flexible enough to allow for
alteration if necessary.
Okay next is When should it be
cleaned?
Everyone please read.
As cleaners, they are responsible
for sanitizing and disinfecting
everything after their shifts. Major
cleaning activities, such as cleaning
ovens, should be performed only
after closing the establishment.
Do you understand class?
If you have clarifications/questions
don’t hesitate to ask.
If you think you are confused with
the words and you can’t understand
English, please let me know.
For those Manobo, Bla’an and
tagakaulo that can’t understand
English thoroughly just let me
know.
should clean as they go.
Yes, Ma’am
Yes, Ma’am
1. How should it be cleaned? – All food
handling stations in a food service area should
have clearly defined guidelines.
COI No. 4
Displayed proficient use of Mother
Tongue, Filipino and English to
facilitate
teaching and learning.
 Use English and Mother
Tongue as medium of
 Who should clean it? – All cleaning duties instruction throughout the
and responsibilities should be designated to a discussion
specific cleaner.
COI No. 8
Adapted and used culturally
appropriate teaching strategies to
address the needs
of learners from indigenous groups.
 Next please read everyone.  Addressing the needs of IP’s

Thank you, class.

So, when cleaning equipment, a
cleaner should always follow the
instruction manual from the
manufacturer.

Please read the last paragraph

everyone.

Thank you, class None, Ma’am

Generally, cleaners should clean

their assigned stations and cycle
other cleaning tasks according to
the cleaning schedule when
cleaning a food service area.

A cleaning schedule helps you to

keep track of everything concerning
all of the cleaning processes that
will take place in a food service
area. You may make it just by
strolling around and noting
everything that may need a
thorough cleaning.

Now we are done discussing about

the Cleaning food Service Area.

Do you have any questions/

clarifications class?

Elaborate The teacher asks the following COI No. 3

questions:
1) Why is it important to properly
clean the food service area?
2) What do you think would happen
if you don’t sanitize your workplace
specially in restaurant?
3) How would you maintain the
cleanliness of your restaurant?
Applied a range of teaching
strategies to develop critical and
creative thinking, as
well as other higher-order thinking
Answer’s may vary skills.
 Asking questions and
allowing students to answer
Answers may vary based on their ideas and
experiences.

Answers may vary

Let me group you into 3 groups,
let’s count from 1 to 3, starting (Students Counting)
from this row.

Okay, group 1 will stay here, group

2 will stay here also and group 3
there.

Instruction: Each group will make a

Cleaning Schedule in a Restaurant.
Select one representative to explain
it in the class. I will give you 5
minutes to finish that task.
Yes, Ma’am

Are you ready? Category

Organization
5
The cleaning
4
The cleaning The
3 2
The cleaning
schedule is schedule has a cleaning schedule is
well- logical schedule disorganized
organized structure but lacks and lacks
and may have organization clear
structured, some minor and categorization
with clear inconsistencies structure, of areas,
categorization or lack clarity making it tasks, and
of areas, in difficult to frequencies.
You will be graded according to this tasks, and categorization. understand
rubric. frequencies. and follow.
Clarity The cleaning The cleaning The The cleaning
schedule schedule is cleaning schedule is
Everyone, please read the rubric. provides clear
and concise
mostly clear
but may have
schedule is
unclear and
confusing and
lacks clear
instructions some areas lacks instructions
and where sufficient and
guidelines, instructions or instructions guidelines.
 ensuring that guidelines or
staff can could be more guidelines,
easily concise or making it
understand explicit. challenging
and perform for staff to
the cleaning understand
tasks. and
perform the
cleaning
tasks.
Efficiency The cleaning The cleaning The The cleaning
schedule schedule is cleaning schedule is
demonstrates generally schedule inefficient
a balance efficient but lacks and does not
between may have efficiency, effectively
thoroughness some areas resulting in utilize
and where unrealistic timeframes
practicality, improvements timeframes and
allowing for can be made or resource resources.
effective to enhance constraints
cleaning effectiveness. that hinder
within effective
reasonable cleaning
timeframes
and
resources.

Do you understand the instruction? Yes, Ma’am

Do you have some question? None, Ma’am

That’s good!

Time starts now!

Times up! Are you all done? Yes, Ma’am

Representative each group present (Student present their work)

your work in class.

Very good, class!

You did great!
 Give a hand for everyone for doing (Everybody claps their hands)
your best.

Thank you, class for participating in

our activity and for doing your best
on the task given to you.
Evaluate To further check your learning, we COI No. 7
will have a quiz Established a learner-centered
culture by using teaching strategies
Direction: that respond to
Encircle the correct answer. their linguistic, cultural, socio-
economic and religious backgrounds
Don’t forget to write your name,
grade, and date today in the
worksheet provided to you.
You have 5 minutes to answer.
1. Which of the following is an important consideration
when creating a cleaning schedule for a restaurant?
a) Staffing and shift scheduling
b) Menu planning
c) Customer feedback
d) Decorative elements

2. What should be included in a cleaning schedule

for a restaurant?
a) Only front-of-house areas
b) Only back-of-house areas
c) Both front-of-house and back-of-house areas
d) Only kitchen areas

3. How should the cleaning tasks be assigned in a

cleaning schedule?
a) Assign all tasks to a single staff member
b) Assign tasks randomly each day
 c) Assign tasks based on staff preferences
d) Assign specific tasks to specific staff
members or teams

4. What is the purpose of documenting the

cleaning schedule?
a) To track staff attendance
b) To monitor customer feedback
c) To maintain a record of completed tasks
d) To track inventory levels

5. How often should the cleaning schedule be

reviewed and updated?
a) Once a month
b) Once a year
c) Only when issues arise
d) Regularly, based on the restaurant's needs

6. What does the term "thoroughness" refer to in

a cleaning schedule?
a) The speed at which tasks are completed
b) The level of cleanliness achieved
c) The number of tasks assigned to each staff
member
d) The cost of cleaning supplies

7. Why is flexibility important in a cleaning

schedule?
a) To accommodate staff preferences
b) To allow for changes in the restaurant's
operations
c) To reduce the number of cleaning tasks
d) To increase the efficiency of cleaning

8. What is an essential factor to consider when

determining the cleaning frequency for different
areas?
a) The availability of cleaning supplies
 b) The number of staff members assigned to
cleaning tasks
c) The level of foot traffic in each area
d) The restaurant's menu offerings

9. What should be included in the cleaning

schedule to ensure compliance with health and
safety regulations?
a) A list of customer complaints
b) A schedule for staff training sessions
c) Specific cleaning tasks and procedures
d) A record of staff attendance

10. Who should be responsible for reviewing and

approving the cleaning schedule?
a) The restaurant owner
b) The head chef
c) The front-of-house staff
d) The health inspector

V. AGREEMENT / Answer the question and write it in ¼ sheet of paper.

ASSIGNMENT
1. Imagine you are the owner of a restaurant; how would you manage to maintain the cleanliness of your restaurant?
VI. REFLECTION
What have you learned today in our discussion?

Number of learners who earned 80% in the evaluation. __________________________________________________________________________

Number of learners who require additional activities for remediation who scored 80%.
___________________________________________________________________________
Did the remedial lessons work? Number of learners who have caught up with the lesson.
___________________________________________________________________________

Number of learners who needs to continue to remediation.

____________________________________________________________________________

Which of my teaching strategies works well? Why did this work?

Russelleen L. Malimbog
Prepared by: