Republic of the Philippines

Department of Education
Region XII-SOCCSKSARGEN
SCHOOLS DIVISION OFFICE OF KIDAPAWAN CITY
KIDAPAWAN CITY NATIONAL HIGH SCHOOL
Roxas Street, Kidapawan City

DAILY LESSON LOG

Name of Teacher HEVELYN H. SANCHEZ Teaching Date November 13, 2023
Grade & Section 12 FBS A & B Time/Day 6:45 –10:20 (MONDAY)
Learning Area FOOD AND BEVERAGE SERVICES Quarter/ Week No./ Day No. Q2/W2/D1

I-OBJECTIVES:
A. Content Standard: B. Performance Standard: C. Learning Competency/ies:
The learner demonstrates The learner demonstrates  Welcoming and sitting down the guest,
understanding on promoting food knowledge and skills on how to  Taking food orders and serving food to the guest,
and beverage products. promote food and beverage  Serving wine and other beverages to a guest
products:  Bidding goodbye to the guest
(TLE_HEFBS9-12PP-IIIa-1)
II-CONTENT PROVIDE FOOD AND BEVERAGE TO GUEST (FINE DINING)

III- LEARNING RESOURCES

A. References
1. Teacher’s Guide Page/s : 2. Learner’s Materials Pages :__ 3. Textbook Pages: ___ 4. Additional Materials from Learning Resources (LR) portals: ______
B. Other Learning Resources
IV- PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting illustrative
examples/instances of the lesson
D. Discussing the new concepts
and practicing new skills#1
Food and Beverage Services Learning Module, TR
What are the different table set up?
Why do we need to follow and use different table set up in fine dining?
How to promote food and beverage products to our customers?
Picture Presentation:
 The teacher shows different food and beverage products and ask students the possible ingredients of each recipe
or course.
The teacher will discuss how to welcome and seat guest on their table, also present on how to promote and serve food
and beverage to guest professionally.

E. Discussing new concepts and
new skills #2
F. Developing mastery
(guides formative assessment)
G. Making generalizations and
abstractions about the lesson
H. Finding Practical applications of
concepts and skills in daily living
I. Evaluation of Learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
Group Activity: The class will be divided into 4 groups.
Let students discuss the following questions within the group.
 How to undertake suggestive selling?
 How to ask guest if he / she has any special dietary requirements?
 Why do we need to ask the guest the mode of payment they prefer in setting their bill?
THINK, PAIR, SHARE:
Each pair will perform the script for fine dining, they will portray as guest and the other as a waiter in a fine dining
restaurant.
Let’s Check Your Understanding:
Why do we need to serve courses from the lightest to heaviest meal?
Valuing:
 Why we need to give recommendation and suggestions and assists customers with their drink and meal
selections?
 How to handle complaints if a guest cannot afford to pay the food he has ordered?
Fine Dining Performance Rubrics
Communication skills – 40%
Proper Handling of Tools - 40%
Mastery – 20%
Total – 100%
Study and master the fine dining service.

A. No. of learners who earned B. No. of learners who scored C. Did the remedial lessons work? D. No. of learners who continue
80% in the evaluation: ________ below 80% who needs additional No. of learners who have caught up to require remediation:
SECTION NO. of activities for remediation: _______ with the lesson: ______ _________
LEARNERS SECTION NO. of LEARNERS SECTION NO. of LEARNERS SECTION NO. of LEARNERS
12 FBS A (47) 12 FBS A (497) 12 FBS A (47) 12 FBS A (47)
12 FBS B (45) 12 FBS B (46 12 FBS B (46) 12 FBS B (46)

E. Which of my teaching strategy/ies worked well? Why did these/this work/s?

F. What difficulties did I encounter with my principal or superior can help me solve?
G. What innovation or localized materials did I use/discover which I wish to share with other teachers?
H. Strategy used: Think Pair and Share Discussion, Situational Analysis

Date: 11/10/2023 Checked by: CHARRESA H. CAIGAN

TVL Strand Coordinator