LESSON School LUZON NATIONAL HIGH Grade Level 11

PLAN SCHOOL
Teacher LORIE JEAN T. RAMOS Quarter 4TH Quarter

Subject FOOD AND BEVERAGE Teaching

SERVICES Date/Time:
A. CONTENT STANDARD:
The learner demonstrates understanding of concepts and principles in providing room service.

B. PERFORMANCE STANDARD:
Demonstrates the knowledge and skills in food and beverage service for the rooms and other related activities with
appreciation and accuracy.

I. OBJECTIVES:
LO 1. Take and process room service orders
1.1 Attend to telephone calls promptly and courteously
1.2 Check and use guests’ names throughout the interaction
1.3 Clarify, repeat and check details of orders with guests for accuracy
1.4 Use suggestive selling techniques
1.5 Advise guests of approximate time of delivery
1.6 Record room service orders and check relevant information in accordance with establishment
policy and procedures
1.7 Interpret room service orders received from doorknob dockets
1.8 Transfer orders promptly to appropriate location for preparation
Code: TVL_HEFBS9-12RS-IVa-1

INTEGRATION OF OBJECTIVES:
WITHIN – LO1.
ACROSS – Responds appropriately and effectively to a speech act
Code: EN11/12OC-lfj-20

II. SUBJECT
A. Subject Matter Provide Room Service
B. References FOOD AND BEVERAGE SERVICES Manual
C. Materials Online pictures (Google Images), Online video from (youtube), Interactive
PowerPoint Presentation, Board Work (Tarpapel), Evaluation Sheet, Mar
ker, Masking Tape
D. Values Integration Respect (Good actions), Honesty, Patience,

III. PROCEDURES Teacher’s Activities

A. PRELIMINARY ACTIVITIES
1. Daily Routine a. Greetings
b. Prayer
c. Checking of attendance
d. Classroom Rules

2. Review of the Past Types of Service

Lesson - French Service - Banquet Service Style
- Russian Service - Family-Style Service
- American Service - Gueridon Service
- Buffet Service
3. Motivation “4 PICS 1 WORD”
- trays - dishware
- trolleys - flatware
- glassware
 B. DEVELOPMENTAL ACTIVITIES
1. Presentation of the Room Service- a service provided in a hotel allowing guests to order food and
Lesson drink to be brought to their rooms.

(Video presentation on how to take room service orders)

Guide Questions:
a. What is the video all about?
b. How did the room service attendant communicate with the guest?
c. Why is it important to observe standards in taking room service orders?

Standard Procedure When Taking Room Service Orders

1. Greeting the guest.
2. Introducing yourself and offering assistance.
3. Taking the order.
4. Confirming the details.
5. Providing an estimated delivery time.
6. Confirming the payment method.
7. Thanking the guest and ending the call.
8. Entering the order into the hotel’s system.
9. Communicating the order to the kitchen.

2. Activity
 Find a partner.
 The teacher
 will provide the script.
 Make a conversation based on the script given.
 Each pair will be given 10 minutes to master the script.

Criteria Points Score

Mastery 25
Concentration 15
Pronunciation 10
TOTAL 50

3. Analysis Why is it important to be courteous when taking the guest’s orders?

1. Abstraction What have you learned today?

2. Application How do

IV. Evaluation Direction: Arrange the sequence in taking and processing room service orders by
writing numbers from 1-8. Write your answer on the space provided before its
number.
V. Assignment Choose one types of fancy nail designs and follow the steps.

Prepared by:
JENIE R. CAMPAAN
Teacher Applicant

Observed by:
_______________________