SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES-GRADE 10

Friday, June 15, 2018

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Explain what Food and Beverage Services means and elaborate where to find jobs after enrolling in F and B
Services ;
II. Content Standard:
The learner demonstrates an understanding what food and beverage services is, could help them to have an idea
what will they going to do in this specialization.
III. Subject Matter
A. TOPIC
INTRODUCTION TO FOOD AND BEVERAGE SERVICES
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 1-5
Food Service and Catering Management (The Maya Kitchen)
Pages 77-83
A. TIME ALLOTMENT
120 Minutes (2 Hours)
B. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. MOTIVATION
What is Food and Beverage Services? What comes in to your mind when we talk about Food and Beverage?
B. PRESENT THE TOPIC
1. To start the class, group the learners into 6 groups. Provide each group a pair of manila paper and a pentil pen. Let
each group answer the following questions on a manila paper given: What is Food and Beverage Services? What comes
in to your mind when we talk about Food and Beverage?
2. Give the class at least 2 minutes to answer the questions. After they have had their answers, let them post their
answers on the board.
3. Introduce to the class the concept of Food and Beverage Services.
4. Explain the value of Food and Beverage Service in Hospitality industry
5. Give the assessment. Instruct students to get a ½ sheet of paper for a short quiz. Let them answer the questions given.
6. Give an Assignment.
V. Assessment
1. What is Catering?
2. What is Food and Beverage Services?
VI. Assignment.
Research about the Flow of Food in Food and Beverage Service.

SEMI-DETAILED LESSON PLAN

 FOOD AND BEVERAGE SERVICES-GRADE 11
Tuesday, June 19, 2019

I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Explain what Food and Beverage Services means and elaborate where to find jobs after enrolling in F and B
Services ;
II. Content Standard:
The learner demonstrates an understanding what food and beverage services is, could help them to have an idea what
will they going to do in this specialization.
III.Subject Matter
A. TOPIC
INTRODUCTION TO FOOD AND BEVERAGE SERVICES
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 1-5
Food Service and Catering Management (The Maya Kitchen)
Pages 77-83
C. TIME ALLOTMENT
120 Minutes ( 2 Hours)
D. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. REVIEW
Ask the class where they could find a job in such specialization the food and beverage services.
B. MOTIVATION
To start the class, ask the students about their experience when they are told by their parents to go to the
market to buy groceries, from purchasing to their storage at home. Do they have standards in choosing what
product you are going to buy at the market/store? What are those standards?
C. PRESENTATION
 ACTIVITY
THE FLOW
a. Group the class into 3 groups. Let each group perform the flow of raw materials they could buy from
the market to the restaurant where they are working. Give the class 3 minutes to prepare for the
activity.
b. Criteria: Originality-20%; Creativity/Resourcefulness-20%; Confidence20%;
Teamwork/Coordination-20%; Relevance-20%
 ANALYSIS
If all the kitchen tools, materials and equipments even the raw ingredients needed for the menus has a little
amout left and is not enough for next day, what will you going to do as the in-charge?
 ABSTRACTION
Introduce the flow of food in the Food and Beverage Service and explain each operations;
i. enumerate the rules of purchasing food items;
ii. introduce the 3 proper storage areas;
iii. explain to the class that each operations needs to be attended
to meet the Food and beverage Service Objectives.
The food and beverage service is looked as a means of
achieving satisfaction and making yourself feel comfortable
in today’s world
 The Food and Beverage Service Main Objectives:
a. To satisfy the following needs −
o Physiological − The need to taste different varieties of food.

o Economical − The need to get F&B Services at the invested cost.

o Social − The need to find friendly atmosphere.

o Psychological − The need to elevate self-esteem.

b. To provide high quality food and beverages.

c. To provide friendly and welcoming atmosphere.

d. To provide professional, hygienic, and attentive service.

e. To impart value for money.

f. To retain the existing customers and to bring in new ones.

APPLICATION
As a Food and Beverage Service Attendant, what are you going to do to satisfy the needs of your
customers?
D. EVALUATION
1. In what particular are in the restaurant where foods and non-food items are stored and keep in a
later time? (b)
a. Receiving area b. Storage Area c. Washing Area c. Dining Area
2. What do you call to customers need to taste different varieties of food? (a)
a. Physiological b. Economical c. Social c. Psychological
3. What do you call to customers need to find friendly atmosphere?(c)
a. Physiological b. Economical c. Social c. Psychological
4. It is where stapled foods and dry foods were stored?
a. food storage area b. dry-food storage area
c. non-food storage area d. refrigerated food storage area
5. What is correct storage area for meats, poultry, fresh fruits and vegetables?
a. food storage area b. dry-food storage area
c. non-food storage area d. refrigerated food storage area

E. Assignment.
Direction: Form 5 groups. Pretend that you and your group are to put up a restaurant. Design the general floor
plan of your restaurant showing the location of the kitchen, dining area, and other related areas. Follow the principle of
“providing for the continuous flow of materials”.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES
GRADE 10
Thursday, June 28, 2018

I.Lesson Objectives:

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

A. explain the difference between conventional food service system from ready-prepared food system.
B. identify the service wares required in a food service establishment.

II.Content Standard:

The learner demonstrates an understanding of concepts and principles in providing a link between the kitchen and
the service area.

III.Subject Matter

CONTINUATION OF THE TOPIC…….

C. TOPIC
Providing link between kitchen and the service areas:
D. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 1-5
Food Service and Catering Management (The Maya Kitchen)
Pages 77-83
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. Instructional Materials
Book, Manila Paper, Note Book, Ballpen, Paper

IV.Procedure

A. MOTIVATION
Ask the students how they will going to prepare the meats, and poultry before keeping it to the right
storage area.
B. PRESENT THE TOPIC

1. Explain the conventional food service and Ready-prepared food service system.
2. Enumerate the proper preparation of foods.

V. Assessment

Direction: Form groups with five members. Each group will plan and present a scene: Form or situation
in the kitchen, dining, receiving area, or other service areas in a food service establishment showing good
communication and interpersonal relations in a smooth well-coordinated and efficient food service
operations.
VI. Assignment

Direction: Write your answer on your notebook.

Question: Research about what is thawing.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES
GRADE 10
Monday, November 05,2018

I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 explain the concepts and principles in providing a link between the kitchen and the service areas;
II.Content Standard:
The learner demonstrates an understanding of concepts and principles in providing a link between the kitchen and
the service area.
III.Subject Matter
E. TOPIC
Providing link between kitchen and the service areas:
F. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 1-5
Food Service and Catering Management (The Maya Kitchen)
Pages 77-83
E. TIME ALLOTMENT
120 Minutes ( 2 Hours)
F. Instructional Materials
Book, Manila Paper, Note Book, Ballpen, Paper, chalk, laptop
IV.Procedure
C. MOTIVATION
Ask the class about their experience when they are told by their parents to go to the market to buy groceries,
from purchasing to their storage at home.
B. PRESENT THE TOPIC
a. Introduce the the flow of food in food and beverage services
b.explain the proper storage areas
c.Illustrate the Principle of Continous flow of Materials
V.Assessment
Directions: Take the test and find out how much you have learned from the lesson. Match Column A an Column
B. Write the letter of the correct answer an the space provided before each number.
VI. Assignment.
Direction: Form 5 groups. Pretend that you and your group are to put up a restaurant. Design the general floor
plan of your restaurant showing the location of the kitchen, dining area, and other related areas. Follow the principle of
“providing for the continuous flow of materials”.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES
GRADE 10
Friday, June 29, 2018

I.Lesson Objectives:

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

A. enumerate the duties and responsibilities of a food service personnel;

B. Discuss precautionary measures and observance of hygiene and sanitation in food and beverage handling.

II.Content Standard:

 The learner demonstrates an understanding of concepts and principles in providing a link between the
kitchen and the service area.
 The learner Independently provides the link between the kitchen and service area.

III.Subject Matter

A. TOPIC
Providing link between kitchen and the service areas:
 Communication and Interpersonal Skills
 Duties and responsibilities of food service team
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 9-13
Food Service and Catering Management (The Maya Kitchen)
Page 151
C. TIME ALLOTMENT
120 Minutes ( 2 Hours)
D. Instructional Materials
Book, Manila Paper, Note Book, Ballpen, Paper

IV.Procedure

A. MOTIVATION
 Question: If you are the manager, what is your way of managing your employees?

B. PRESENT THE TOPIC

1. Introduce the organizational chart.

2. explain the flow of communication in an organizational chart.

V. Assessment

Direction: Form a group. In a 1 whole sheet of paper, draw an organizational chart and place your names in each
position and write your duties and responsibilities that correspond to your position.

VI. Assignment

Direction: Form 2 groups. Dramatize a situation/problem that usually happens inside the establishment. Using your
organizational charts positions of each member, give the solution of the problems

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES
GRADE 10
Wednesday, July 4, 2018

I.Lesson Objectives:

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

A. Observe precautionary measures and sanitary practices in handling food and beverage services;
B. Remove soiled items efficiently from services ares and transfer safely to the appropriate location for cleaning

II. Content Standard:

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

III. Subject Matter

A. TOPIC
 Principles of Cleaning
 Principles of Sanitizing
 Precautionary and Sanitary Practices in Handling Food and Beverage
 B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 13-20
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. Instructional Materials
Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

A. MOTIVATION
1. Does cleaning and sanitizing are the same?
2. How many times do you wash your hands in a day?
B. PRESENT THE TOPIC
1. Introduce to the class what is cleaning and what is sanitizing and how do they differ from each other.
2. Teach the class on how to wash hands properly. Show to them the steps in proper washing of the hands using
the double hand washing techniques.
3. Discuss the Major Points in Sanitation of the Kitchen and other Service Areas.

V. Assessment

Group Activity. Form groups with 5 members. Each group must choose 1 activity below, then plan and demonstrate how
the activity is done correctly.

1. Proper hand washing technique

2. Washing of dishes
3. Washing of glasses
4. Proper cleaning of floors, tables, chairs, and counters
5. Washing of pots and pans
6. Sanitizing dishes
7. Cleaning and sanitizing work surfaces and equipment
8. Proper storage of dishes , glasses, and utensils
9. Other employee personal hygiene habits including cuts, abrasions, and illness
10. What and how to put up a proper working attire

Post-test

Directions: Take the test and find out how much you have learned from the lesson. Match Column A an Column B. Write
the letter of the correct answer an the space provided before each number.

VI. Assignment

Direction: Answer the question on a ½ sheet of paper.

Question. In your own idea, what are the qualities of a food handler should have?

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES
GRADE 10
Thursday, July 5, 2018
I.Lesson Objectives:

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

A. Observe precautionary measures and sanitary practices in handling food and beverage services;
B. Remove soiled items efficiently from services ares and transfer safely to the appropriate location for cleaning

II. Content Standard:

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

III. Subject Matter ( CONTINUATION OF THE TOPIC…….)

A. TOPIC
 Principles of Cleaning
 Principles of Sanitizing
 Precautionary and Sanitary Practices in Handling Food and Beverage
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 13-20
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. Instructional Materials
Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

A. MOTIVATION
 Does cleaning and sanitizing are the same?
 How many times do you wash your hands in a day?
B. PRESENT THE TOPIC
1. Introduce to the class what is cleaning and what is sanitizing and how do they differ from each other.
2. teach the class on how to wash hands properly. Show to them the steps in proper washing of the hands
using the double hand washing techniques.
3. Discuss the Major Points in Sanitation of the Kitchen and other Service Areas.

V. Assessment

Group Activity. Form groups with 5 members. Each group must choose 1 activity below, then plan and demonstrate how
the activity is done correctly.

1. Proper hand washing technique

2. Washing of dishes
3. Washing of glasses
4. Proper cleaning of floors, tables, chairs, and counters
5. Washing of pots and pans
6. Sanitizing dishes
7. Cleaning and sanitizing work surfaces and equipment
8. Proper storage of dishes , glasses, and utensils
9. Other employee personal hygiene habits including cuts, abrasions, and illness
10. What and how to put up a proper working attire

Post-test
Directions: Take the test and find out how much you have learned from the lesson. Match Column A an Column B. Write
the letter of the correct answer an the space provided before each number.

VI. Assignment

Direction: Answer the question on a ½ sheet of paper.

Question. In your own idea, what are the qualities of a food handler should have?

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES
GRADE 10
Friday, July 6, 2018

I.Lesson Objectives:

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

A. Observe precautionary measures and sanitary practices in handling food and beverage services;
B. Remove soiled items efficiently from services ares and transfer safely to the appropriate location for cleaning.

II.Content Standard:

The learner will become aware of the precautionary measures and observance of hygiene and sanitation in food and
beverage services.

III.Subject Matter

A. TOPIC
Cleaning And Clearing The Food Service Areas:
 Safety in Food Service Area
 How Food Service Employees Avoid Injury Due To Overexertion
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 17-25
C. TIME ALLOTMENT: 120 Minutes (2 hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

A. MOTIVATION
 What happens when in a hurry?
 What happens when spills are not wiped immediately?
B. PRESENT THE TOPIC
1. Introduce to the class the accident prevention and safety education the standard procedures in food service
procedures.
2. Show to the class some pictures: what happens when in a hurry; what happens when spills are not wiped
immediately; and what happens when you overload trays.
3. Illustrate to the class on how to avoid injury due to exertion
V. Assessment

Group Activity. Form groups with 5 members. Each group must perform the right position of the body when lifting
loads.

Post-Test.

Direction: Get ¼ sheet of paper and answer the question given.

Question: 1-5 What are the guidelines in making food service safe?

VI. Assignment

Direction: Study on the terms given, for a short quiz next meeting

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES
GRADE 10
Wednesday, July 11, 2018

I.Lesson Objectives:

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

 Prepare dining area of food service establishment for service to provide comfort and ambiance to
customers;

II. Content Standard:

The learner demonstrates an understanding of the concepts and principles in providing food and beverage services
and the correct preparation of the dining area and other related services

III .Subject Matter

A. TOPIC
 Preparing the dining room for service
 Guides in preparing an ideal Dining Room
B. REFERENCES
 Food and Beverages TECHVOC by Leonora D. Basbas
Pages 28-32
C. TIME ALLOTMENT: 60 Minutes (1 hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, photos

IV. Procedure

A. MOTIVATION
Show to them a sample photos of a dining area in a restaurant. Let them choose and explain why he/she
chooses that certain photo.
B. PRESENT THE TOPIC
1. Do the motivation. Showing the photos to the learners makes them easier to understand on how to prepare
the dining room for service.
2. Let the students copy terminologies in food and beverage service.
3. Read and explain to the class why does a dining area needs to be set accordingly for the reputation and the
popularity depends much on its ambiance.
4. Show to the class how it does by using the materials needed or give an example or show photos if available.

V. Assessment

On a short bond paper, draw your ideal dining restaurant and present it to the class.

VI. Assignment

Study on the terms given, for a short quiz next meeting.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES
GRADE 10
Thursday, July 12, 2018

I.Lesson Objectives:
 At the end of the lesson, the learners are expected to:

 Prepare dining area of food service establishment for service;

II. Content Standard:

The learner demonstrates an understanding of the concepts and principles in providing food and beverage services
and the correct preparation of the dining area and other related services.

III. Subject Matter

A. TOPIC ( continuation of the topic….)

 Preparing the dining room for service
 Guides in preparing an ideal Dining Room
B. REFERENCES

Food and Beverages TECHVOC by Leonora D. Basbas

Pages 28-32
C. TIME ALLOTMENT: 60 Minutes (1 hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, photos

IV. Procedure

A. MOTIVATION
Preparing the dining room is important as serving delicious, attractive and clean food. Why?

B. PRESENT THE TOPIC

1. Do the motivation which as asking questions to the class to measure if the students are ready for the next
topic.
2. Review the topic last session.
3. Read and explain to the class why does dining area needs to be set accordingly for the reputation and the
popularity depends much on its ambiance.
4. Show to the class how it does by using the materials needed or give an example or show photos if available

V. Assessment

On the board, are the terms from the lesson can be found. Call the learners one by one to go the board and enclose a
term, read it aloud, give the meaning and use it in a sentence.

AMBIANCE DECLUTTER

MENU LAYOUT

DECORS CUSTOMER LOAD

ROUTINE QUALITY CONTROL

VI. Assignment

Bring a photograph, or a picture taken from a magazine, of the dining area of your favourite restaurant or a picture of
your idel dining room. Present in the class and describe the furnishings, furniture, and decors. Explain why this dining
area is your bfavorite and what is its impact on you when dining?
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
Friday, July 13, 2018

I.Lesson Objectives:

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

 Check dining/restaurant area and customer facilities for cleanliness and orderliness prior to service.

II. Content Standard:

The learner will become aware on how to prepare the ideal dining room for the customer’s convenience, beautiful
and relaxing on their part.

III. Subject Matter

A. TOPIC
Maintaining Cleanliness and Orderliness in the Dining Room
How to Clean the Floor Like a Professional
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 28-34
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 120Minutes ( 2 Hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper , Table appointments

IV. Procedure

A. MOTIVATION

 Tell the learners to stand for an ice breaker called ‘CLEANING DANCE”. Play to them the famous song called
DURA dance. While playing the song, show to the class the first stepping w/c is sweeping the floor, second
step will be mopping the floor,and third, vacuuming. Tell everybody to join.
 Repeat the steps until the music ends.

B. PRESENT THE TOPIC

A. Let the students present their assignment, the photograph or picture of their ideal dining restaurant.
Present in the class and describe the furnishings, furniture, and decors. Explain why this dining area is your
favorite and what is its impact on you when dining?
B. Do the motivation.
1. Introduce to the class the topic by showing them an example of a proper setting of a table and the
proper procedure in cleaning the table through the use of the instructional materials needed.
 2. Do the motivation by telling the learners to join. This motivation can help them to understand the topic
easily and won’t give them burden especially when it comes to cleaning. This is fun and enjoyable for
them.

3. Illustrate to the class on how to remove, clean and replace items that are below standard based on
relevant guidelines.

V. Assessment

Answer the following question in a paragraph form.

1. If you are the guest/customer, what is your ideal dining room?

2. If you are to put up a restaurant, how will you maintain the cleanliness and orderliness of your
establishment?

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
Wednesday, July 18, 2018

I.Lesson Objectives:

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

 observe qualification standards regarding the Layout of the dining room that vary according to the size and
shape of the dining room area, expected number of guests, and the type of menus served.

II. Content Standard:

The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.

III. Subject Matter

A. TOPIC
Preparing the Dining Room Layout
B. REFERENCES

Food and Beverages TECHVOC by Leonora D. Basbas

Pages 28-30
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 ( 1 Hour )
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper
IV. Procedure

A. MOTIVATION

1. What happen when spills on the floor are not wiped immediate?
2. What happen when you stepped the banana skin on the floor?

B. PRESENT THE TOPIC

1. Teach the class on how to responds effectively and efficiently to customers’ special requests’ that are within
the bounds of the service guidelines of the establishment.

2. Do the motivation by telling the learners to join. This motivation can help them to understand the topic easily
and won’t give them burden specially when it comes to cleaning. This is fun and enjoyable.
3. Give them the lecturette How to Clean the Floor like a Professional
4. After the discussion, give them the activity about the topic and discuss to the learners for clarification

V. Assessment

Group work: BLUEPRINT OF A DINING AREA

Group the learners into 6 groups.

Plan and draw your desired dining area. The arrangement of chairs and tables and the layout of your furniture and
fixtures inside your restaurant should be labelled. Include the appropriate motifs and accessories used in beautifying the
room.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
Thursday, July 19, 2018

I.Lesson Objectives:
 At the end of the lesson, the learners are expected to:

 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant..

II. Content Standard:

The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.

III. Subject Matter

A. TOPIC
Providing Food and Beverage Service
 Preparing the table appointments
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 30-34
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

A. MOTIVATION
Tell the learners to make a list of the kitchen utensils they have at home. Let them try to identify which is
dinnerware, silverware or beverageware.

B.PRESENT THE TOPIC

1. Do the motivation. Teach the learners which is silverware, dinnerware, or beverageware.

2. Introduce pictures of some table appointment if not available in person.

3. Explain to the class the usage and the sizes of each table appointment

V. Assessment

Identify the names of each table appointments. Call the learners one by one and the rest will follow. First 20
students can be accommodated within the day. Assess them individually.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
Friday, July 20, 2018

I.Lesson Objectives:

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

 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.

II. Content Standard:

The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.

III. Subject Matter

A. TOPIC ( CONTINUATION OF THE TOPIC…) NOT TAKEN

Providing Food and Beverage Service

 Preparing the table appointments

B. REFERENCES

Food and Beverages TECHVOC by Leonora D. Basbas

Pages 36-43
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 120Minutes ( 2 Hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

A. MOTIVATION
• Silverwares, flatwares, and beveragewares were called as table appointments, but how they differ to each
other?
B. PRESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of some table appointment if not available in person.
3. Explain to the class the usage and the sizes of each table appointments.
4. Continue the assessment last session.

V. Assessment (Continuation…..)
 Identify the names of each table appointments. Call the learners one by one and the rest will follow. The
remaining students who did not have their recitation yet should perform within the session.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
WEDNESDAY, July 25, 2018

I.Lesson Objectives:

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

 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.

II. Content Standard:

The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.

III. Subject Matter

E. TOPIC ( CONTINUATION OF THE TOPIC…)

Providing Food and Beverage Service

 Preparing the table appointments

F. REFERENCES

Food and Beverages TECHVOC by Leonora D. Basbas

Pages 36-43
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
G. TIME ALLOTMENT: 120Minutes ( 2 Hours)
 H. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

B. MOTIVATION
• Silverwares, flatwares, and beveragewares were called as table appointments, but how they differ to each
other?
B. PRESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of some table appointment if not available in person.
3. Explain to the class the usage and the sizes of each table appointments.
4. Continue the assessment last session.

V. Assessment (Continuation…..)
Identify the names of each table appointments. Call the learners one by one and the rest will follow. The
remaining students who did not have their recitation yet should perform within the session.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
Thursday, July 26, 2018

I.Lesson Objectives:

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

  Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.

II. Content Standard:

The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.

III. Subject Matter

A. TOPIC ( CONTINUATION OF THE TOPIC…)

Providing Food and Beverage Service

 Preparing the table appointments

B. REFERENCES

Food and Beverages TECHVOC by Leonora D. Basbas

Pages 36-43
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 120 Minutes ( 2 Hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

A. MOTIVATION

• Silverwares, flatwares, and beveragewares were called as table appointments, but how they differ to each
other?
B. PRESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of some table appointment if not available in person.
3. Explain to the class the usage and the sizes of each table appointments.
4. Continue the assessment last session.

V. Assessment (Continuation…..)
Identify the names of each table appointments. Call the learners one by one and the rest will follow. Another
20 students who did not have their recitation yet should perform within the session.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
Friday, July 27, 2018

I.Lesson Objectives:

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

 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.

II. Content Standard:

The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.

III. Subject Matter

A. TOPIC ( CONTINUATION OF THE TOPIC…)Not Taken

Providing Food and Beverage Service

 Preparing the table appointments

B. REFERENCES

Food and Beverages TECHVOC by Leonora D. Basbas

Pages 36-43
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 120 Minutes ( 2 Hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper

IV. Procedure

A. MOTIVATION

• What are the types of a beverageware? Enumerate the unfooted wares.

B. PRESENT THE TOPIC
1. Do the motivation to evaluate if the students remembered the topic last session.
2. Introduce pictures of some table appointment if not available in person.
3. Explain to the class the usage and the sizes of each table appointments.
4. Continue the assessment last session.

V. Assessment (Continuation…..)Not Taken

Identify the names of each table appointments. Call the learners one by one and the rest will follow. Another
20 students who did not have their recitation yet should perform within the session.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, August 01, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
• Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right
color combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC ( CONTINUATION OF THE TOPIC…)
Providing Food and Beverage Service
• Preparing the table appointments
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 36-43
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper
IV. Procedure
A. MOTIVATION
• What are the types of a beverageware? Enumerate the unfooted wares
B. PRESENT THE TOPIC
1. Do the motivation to evaluate if the students remembered the topic last session.
2. Introduce pictures of some table appointment if not available in person.
3. Explain to the class the usage and the sizes of each table appointments.
4. Continue the assessment last session.
V. Assessment (Continuation…..)
 Identify the names of each table appointments. Call the learners one by one and the rest will follow.
Another 20 students who did not have their recitation yet should perform within the session.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 10
Thursday, August 02, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC
Providing Food and Beverage Service
 SAMPLES OF FORMAL AND INFORMAL MENUS FOR DIFFERENT STYLES AND SERVICE
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 44
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 120 Minutes ( 2 Hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, Pictures
IV. Procedure
A. MOTIVATION
GALLERY WALK
Tell the students to form a single line and form a big circle. Instruct them to rotate clockwise for them to see the
pictures posted each corner.
B. PRESENT THE TOPIC

1. Do the motivation. Post pictures of delicious foods to each corner. Tell the students to form a single line
and form a big circle. Instruct them to rotate clockwise for them to see the pictures posted each corner.
2. Introduce pictures of Formal and Informal Menus for different styles and service
3. Explain to the class what is RUSSIAN STYLE, BLUE PLATE STYLE, and FAMILY STYLE.
4. Do the assessment called MAKE A MENU FOR SERVICE. Tell students to bring out their art materials
together with the photos they have brought from home and instruct them to make a menu in sequence of
courses from Appetizer, Soup, Salad, Main Course, Dessert and Beverages.
4. Continue the assessment last session for the last 10 students who did not have their oral recitation.
V. Assessment
MAKE A MENU FOR SERVICE
Tell students to bring out their art materials together with the photos they have brought from home and instruct
them to make a menu in sequence of courses from Appetizer, Soup, Salad, Main Course, Dessert and Beverages.
(Continuation of last session assessment……)
Identify the names of each table appointments. Call the learners one by one and the rest will follow. Another
10 students who did not have their recitation yet should perform within the session.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Friday, August 03, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC
Providing Food and Beverage Service
 SAMPLES OF FORMAL AND INFORMAL MENUS FOR DIFFERENT STYLES AND SERVICE
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 44
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 120 Minutes ( 2 Hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, Pictures
IV. Procedure
A. MOTIVATION
GALLERY WALK
Tell the students to form a single line and form a big circle. Instruct them to rotate clockwise for them to see the
pictures posted each corner.
• What are the types of a beverageware? Enumerate the unfooted wares.
B. PRESENT THE TOPIC
1. Do the motivation. Post pictures of delicious foods to each corner. Tell the students to form a single line
and form a big circle. Instruct them to rotate clockwise for them to see the pictures posted each corner.
2. Introduce pictures of Formal and Informal Menus for different styles and service
3. Explain to the class what is RUSSIAN STYLE, BLUE PLATE STYLE, and FAMILY STYLE.
4. Do the assessment called MAKE A MENU FOR SERVICE. Tell students to bring out their art materials
together with the photos they have brought from home and instruct them to make a menu in sequence of
courses from Appetizer, Soup, Salad, Main Course, Dessert and Beverages.
4. Continue the assessment last session for the last 10 students who did not have their oral recitation.
V. Assessment
MAKE A MENU FOR SERVICE
Tell students to bring out their art materials together with the photos they have brought from home and instruct
them to make a menu in sequence of courses from Appetizer, Soup, Salad, Main Course, Dessert and Beverages.
(Continuation of last session assessment……)
Identify the names of each table appointments. Call the learners one by one and the rest will follow. Another
10 students who did not have their recitation yet should perform within the session.

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, AUGUST 08, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.
II. Content Standard:
The learner demonstrates qualification standards regarding the condition of dining /restaurant hall or space ,
amenities , furniture, equipment’s , supplies, materials and others.
III. Subject Matter
A. TOPIC
Providing Food and Beverage Service
 TABLE SERVICE AND SETTING
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, Pictures, tale appoinments or
utensils
IV. Procedure
A. MOTIVATION
VIDEO PRESENTATION
This video presentation shows the different table service, setting and style used in food and beverage services.
B. PRESENT THE TOPIC
1. Do the motivation, video presentation about PREPARING THE DINING ROOM FOR SERVICE in food and
beverage service Video Presentation.
a. tell the students to observe and list down their observations on each setting and styles used in food
and beverage service shown on the video.
b. after the video presentation, group the class into 6 groups. Each group should perform one of the
setting they saw from the video;
c. give each group 2 minutes to prepare their presentation;
d. then start to call each group to present
2. Explain to the class that preparing the dining room is as important as serving delicious, attractive, and
clean food. The dining room is the show window of any food service establishment.
3. Introduce to the class the guides in preparing the ideal dining room. Explain each guides to create a
comfortable, relaxing , convenient, and beautiful as to make customers fully satisfied and happy.
4. Do the assessment by giving the following terms and let the students identify or explain each on a ½ sheet
of paper.
5. Explain the assignment: Bring a Photograph.
V. Assessment
Get ½ sheet of paper and explain each terms given below.
DECLUTTER SEAT TURNOVER
AMBIANCE DECORSQUALITY CONTROL
THEME
VI. Assignment
Bring a photograph or a picture taken from a magazine, of the dining area of your favourite restaurant or a picture of
your ideal dining room. Present this in class and describe the furnishings, furniture, and decors. Explain why this dining
area is your favourite and what its impact on you when dining.

SEMI-DETAILED LESSON PLAN

 FOOD AND BEVERAGE SERVICES GRADE 10
Friday, August 9, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter (PERIODICAL TEST)
IV. Procedure
A. MOTIVATION
B. PRESENT THE TOPIC
V. Assessment

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Friday, August 10, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter
IV. Procedure
C. MOTIVATION
D. PRESENT THE TOPIC
V. Assessment

(PERIODICAL TEST)
SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, August 15, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter
IV. Procedure
A. MOTIVATION
B. PRESENT THE TOPIC
V. Assessment
(TO PAGADIAN FOR TIP)
SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Thursday, August 16, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter
IV. Procedure
A. MOTIVATION
B. PRESENT THE TOPIC
V. Assessment
 (TO PAGADIAN FOR TIP)

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Friday, August 17, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter
IV. Procedure
A. MOTIVATION
B. PRESENT THE TOPIC
V. Assessment

(TO PAGADIAN FOR TIP)

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, August 22, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.
II. Content Standard:
The learner demonstrates qualification standards regarding the condition of dining /restaurant hall or space ,
amenities , furniture, equipment’s , supplies, materials and others.
III. Subject Matter
A. TOPIC
Providing Food and Beverage Service
 MAINTAINING CLEANLINESS AND ORDERLINESS IN THE DINING ROOM
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 44
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, Pictures
IV. Procedure
C. MOTIVATION
 How do you get the cleaning job done? Or how can you say that you have thoroughly cleaned that certain area of
the restaurant premises?
D. PRESENT THE TOPIC
1. Do the motivation. Collect the students’ answers and list it down on the chalk board and tell my own experienced
when I was working in the restaurant.
2. Explain to the class that maintaining cleanliness and orderliness in the dining room does not only attract customers
but will keep them on coming back. Cleanliness means clean air and a pleasant smell of the atmosphere. Orderliness
means every furniture and furnishing as well as dining equipment are in place, are well maintained and in good
working conditions.
3. Introduce the tips on how to get the cleaning job done.
a. explain each tips on how to get the cleaning job done:
b. demonstrate to the class on how to do the following tips; Declutter, Clean from top to bottom,Clean from side to
side, Let cleaners ( cleaning materials) do the work, Save steps by unsing a basket, a tote bag or other containers
to put the trash from the table, Clean up spills immediately, Trash the trash, Buy easy care cleaning materials,
Clean floors as frequent in the high-traffic areas, Develop a routine.
4. Do the assessment by giving the following terms and let the students identify or explain each on a ½ sheet of paper.
V. Assessment
Get ½ sheet of paper and explain each terms given below.

DECLUTTER SEAT TURNOVER

AMBIANCE DECORSQUALITY CONTROL
THEME

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES EXPLORATORY GRADE 10
Thursday, August 23, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.
II. Content Standard:
Demonstrate the skills and understanding of preparing the table appointments suitable for a specific event
and/or of the preparation needs as advised to the cooks and the kitchen staff.
III. Subject Matter
A. TOPIC
Providing Food and Beverage Service
 Preparing the table appointments
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 36-44
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes (1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
 Tell the learners to make a list of the kitchen utensils they have at home. Let them try to identify which is
dinnerware, silverware or beverageware. Assess them individually.
B. PRESENT THE TOPC
1. Do the motivation. Teach the learners which is silverware, dinnerware, or beveragewareIntroduce pictures of
some table appointment if not available in person.
2. Explain to the class the usage and the sizes of each table appointments.
a. Flatwares like table knives, spoon, fork;
b. Glasswares like water goblet, wine glasses, cocktail glasses, and mocktail glasses;
c. Silverwares like all types of plates, cup and saucers and the like.
3. Give instructions to students for the Assessment. Call the students one by one to identify the table
appointments presented on the table.
V. Assessment
Identify the names of each table appointments. Call the learners one by one and the rest will follow. 20 students can
be accommodated within the day.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES EXPLORATORY GRADE 10
Friday, August 22, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the table appointments according to the type of service or menu serve in the
restaurant.
II. Content Standard:
Demonstrate the skills and understanding of preparing the table appointments suitable for a specific event
and/or of the preparation needs as advised to the cooks and the kitchen staff.
III. Subject Matter
A. TOPIC
Providing Food and Beverage Service
 Preparing the table appointments
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 36-44
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes (1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
 Tell the learners to make a list of the kitchen utensils they have at home. Let them try to identify which is
dinnerware, silverware or beverageware. Assess them individually
B. PRESENT THE TOPIC
1. Do the motivation. Teach the learners which is silverware, dinnerware, or beverageware
2. Introduce pictures of some table appointment in food and beverage service if not available in person
3. Explain to the class the usage and the sizes of each table appointments.
d. Flatwares like table knives, spoon, fork;
e. Glasswares like water goblet, wine glasses, cocktail glasses, and mocktail glasses
f. Silverwares like all types of plates, cup and saucers and the like
4. Give instructions to students for the Assessment. Call the students one by one to identify the table appointments
presented on the table.
V. Assessment
Identify the names of each table appointments. Call the learners one by one and the rest will follow. 20 students can
be accommodated within the day.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES EXPLORATORY
GRADE 7 & 8
Wednesday, August 29, 2018

I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC
Table Service and Setting
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
FILM SHOWING
Show to the class the video inside the ship or in the restaurant. Tell the students to count on how many
classification of restaurant are there in that certain establishment.
B.PRESENT THE TOPIC
1. Do the motivation. Ask the learners how they feel during the film showing.
 2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasion as well as the venue where it is to be held.
4. Read to the class the style and description of Russian service, American service, and English service; what is the
nature of menu; style of setting; and the manner of serving.
V. Assessment
On a ½ sheet of paper, answer the following question in a paragraph form.
1. Differentiate English Service from American Service.
2. What is Russian Service?

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Thursday, August 30, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC (Continuation…..)
Table Service and Setting
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
What have you observe on the types of Table Setting? About the nature of menu and the manner of serving?

B. PRESENT THE TOPIC

1. Do the motivation.
2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasions as well as the venue where it is to be held.
4. Read to the class the style and description of Buffet service; what is the nature of menu; style of setting; and the
manner of serving.
V. Assessment
On a 1 whole sheet of paper, answer the following question in a paragraph form.
1. What is Buffet Service?
2. Draw the table setting for a one way buffet.
SEMI-DETAILED LESSON PLAN
 FOOD AND BEVERAGE SERVICES GRADE 10
Friday, August 31, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC (Continuation…..)
Table Service and Setting
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
What have you observe on the types of Table Setting? About the nature of menu and the manner of serving?
B. PRESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasions as well as the venue where it is to be held.
4. Read to the class the style and description of Family or Compromise service, Apartment or Blue Plate service
and Tray Service; what is the nature of menu; style of setting; and the manner of serving.
V. Assessment
On a 1/2 sheet of paper, answer the following question in a paragraph form. 5 points each number.
1. What is Family Service?
2. Differentiate Tray Service from Blue Plate Service.
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday , September 05, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC (Continuation…..)
Table Service and Setting
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
Show to the class the table appointments needed in setting the table. Pick one from the table appointments and
call a student to give the name of the table appointment s selected from table.
B. PRESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasions as well as the venue where it is to be held.
4. Do the assessment. Each group will choose their leader to pick 1 piece of folded small paper from the box. Each
paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5 minutes to
perform the activity. Before the time ends, they should be done in setting the table. Then check their work.
V. Assessment
Group Work:
Group the class into 7 groups. . Each group will choose their leader to pick 1 piece of folded small paper from the
box. Each paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5
minutes to perform the activity. Before the time ends, they should be done in setting the table. Three groups shall set
the table in a session
a. English Service e. One-Way Buffet
b. Compromise Service f. Two-way Buffet
c. American Service g. Tray Service
d. Blue Plate Service

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
 Wednesday, September 06, 2018
I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC (Continuation…..)
Table Service and Setting
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
FILM SHOWING
Show to the class a video on how to set the table correctly and neatly by following the rules in food hygiene and
sanitation in food and beverage service operation.
B. PRESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasions as well as the venue where it is to be held.
4. Do the assessment. Each group will choose their leader to pick 1 piece of folded small paper from the box. Each
paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5 minutes to
perform the activity. Before the time ends, they should be done in setting the table. Then check their work.
V. Assessment ( Continuation…..)
Group Work:
Group the class into 7 groups. . Each group will choose their leader to pick 1 piece of folded small paper from the
box. Each paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5
minutes to perform the activity. Before the time ends, they should be done in setting the table. Another group will to set
the table.
a. English Service e. One-Way Buffet
b. Compromise Service f. Two-way Buffet
c. American Service g. Tray Service
d. Blue Plate Service

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Thursday, September 07, 2018

I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
 The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC (Continuation…..) (NOT TAKEN)
Table Service and Setting
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
Show to the class The table appointments needed in setting the table. Pick one from the table appointments
and call a student to give the name of the table appointment s selected from table.
B. RESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasions as well as the venue where it is to be held.
4. Do the assessment. Each group will choose their leader to pick 1 piece of folded small paper from the box. Each
paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5 minutes to
perform the activity. Before the time ends, they should be done in setting the table. Then check their work.
V. Assessment
Group Work: ( continuation….) another group will perform. (NOT TAKEN)
Group the class into 7 groups. . Each group will choose their leader to pick 1 piece of folded small paper from the
box. Each paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5
minutes to perform the activity. Before the time ends, they should be done in setting the table.
a. English Service e. One-Way Buffet
b. Compromise Service f. Two-way Buffet
c. American Service g. Tray Service
d. Blue Plate Service

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, September 12, 2018

I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC (Continuation…..)
Table Service and Setting
 B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
Show to the class The table appointments needed in setting the table. Pick one from the table appointments
and call a student to give the name of the table appointment s selected from table.
B. RESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasions as well as the venue where it is to be
held.
4. Do the assessment. Each group will choose their leader to pick 1 piece of folded small paper from the box.
Each paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity.
Another 5 minutes to perform the activity. Before the time ends, they should be done in setting the table.
Then check their work.
V. Assessment
Group Work: ( continuation….) another group will perform.
Group the class into 7 groups. . Each group will choose their leader to pick 1 piece of folded small paper from the
box. Each paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5
minutes to perform the activity. Before the time ends, they should be done in setting the table.
a. English Service e. One-Way Buffet
b. Compromise Service f. Two-way Buffet
c. American Service g. Tray Service
d. Blue Plate Service

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Thursday, September 13, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter
IV. Procedure
A. MOTIVATION
B. PRESENT THE TOPIC
V. Assessment

(PROVINCIAL MEET)
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Friday, September 14, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter
IV. Procedure
A. MOTIVATION
B. PRESENT THE TOPIC
V. Assessment
(PROVINCIAL MEET)

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Friday, September 21, 2018
I.Lesson Objectives:
II. Content Standard:
III. Subject Matter
IV. Procedure
A. MOTIVATION
B. PRESENT THE TOPIC
V. Assessment
(OPENING TEACHER’S MONTH)

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, September 26, 2018

I.Lesson Objectives:
 At the end of the lesson, the learners are expected to:
 Prepare and set the dining table with the correct table appointments needed on the type of service ;
II. Content Standard:
The learner demonstrates the skills in the selection of appropriate type or style of table setting, and right color
combinations for Aesthetic consideration.
III. Subject Matter
A. TOPIC (Continuation…..)
Table Service and Setting
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 45-52
Www.MagsaysayInternationalHospitalityandCulinary Arts.com.ph
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
Show to the class The table appointments needed in setting the table. Pick one from the table appointments and
call a student to give the name of the table appointment s selected from table.
B. RESENT THE TOPIC
1. Do the motivation.
2. Introduce pictures of the Table Settings if not available in person.
3. Explain to the class the method or type of serving food based on the kind and number of courses offered in a
meal, the type and number of patrons to be served, the occasions as well as the venue where it is to be held.
4. Do the assessment. Each group will choose their leader to pick 1 piece of folded small paper from the box. Each
paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5 minutes to
perform the activity. Before the time ends, they should be done in setting the table. Then check their work.
V. Assessment
Group Work: ( continuation….) another group will perform.
Group the class into 7 groups. . Each group will choose their leader to pick 1 piece of folded small paper from the
box. Each paper has the type of service they will going to prepare. Give 2 minutes to prepare for the activity. Another 5
minutes to perform the activity. Before the time ends, they should be done in setting the table.
h. English Service l. One-Way Buffet
i. Compromise Service m. Two-way Buffet
j. American Service n. Tray Service
k. Blue Plate Service
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, November 07, 2018

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Take and process room orders.
II. Content Standard:
The learners should demonstrates understanding in the delivery of food and beverage to rooms efficiently and
courteously.
III. Subject Matter
A. TOPIC
ROOM SERVICE (TAKING AND PROCESSING ORDERS)
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 64-69
C. TIME ALLOTMENT: 60 Minutes ( 1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures
IV. Procedure
A. MOTIVATION
PICTURE SHOWING of a sample scenario in Room Service Operations in Food and Beverage Services.
B. RESENT THE TOPIC
1. To start the class do the motivation, the Picture SHOWING of a sample scenario of Room Service Operations
in Food and Beverage Services. Ask the class some questions like: What have you observe on the picture
posted on the board? What have you seen on the photo?
2. Call students to answer the questions and list their answers on the board.
3. After gathering student’s ideas and observations about the picture posted, introduce the topic: ROOM
SERVICE.
i. follow the standard guest relation program in hotel;
ii. use of cart trolley is a must in this kind of service;
iii. quality control of food for room service.
4. Explain and demonstrate how to take and process orders for Room Service. Give sample dialogues usually
used in taking and processing room orders.
5. Explain the assessment prepared for this session: The Enact Play. This is a by-pair activity. The students will
going to enact a scenario of a front desk officer receiving order requests from hotel guests. One should act as
guest and the other person will act as the front officer or food attendant. Give the students at least 2 minutes
to prepare.
 6. If some of the students cannot perform in this session, this will be given as their assignment in a form of video
with a written script.
V. Assessment
The Enact Play
Enact a scenario of a front desk officer or food attendant receiving order requests from hotel guests. One
should act as guest and the other person will act as the front officer or food attendant.

VI. Assignment
The Enact Play Video
This is for the students who cannot in this session

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Friday, November 09, 2018

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Set up trays and trolleys;
 Present room service meals and beverages to guests;
 Take and process order.
II. Content Standard:
The learners should demonstrates understanding in the delivery of food and beverage to rooms efficiently and
courteously.
III. Subject Matter
A. TOPIC
TAKE AND PROCESS ORDER/SETTING UP THE TRAYS AND TROLLEYS AND PRESENT SERVICE MEALS AND
BEVERAGES
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 69-71
C. TIME ALLOTMENT: 120 Minutes (2 Hours)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures, scissors, F & B utensils, table
IV. Procedure
A. MOTIVATION
 Are you ready for our home service assessment for today? Any clarifications, questions and suggestions from the
class about our topic these week?
B. RESENT THE TOPIC
1. Make a recap about the topic in a week.
To start the class do the motivation by asking students the following question: Are you ready for our home service
assessment for today? Any clarifications, questions and suggestions from the class about our topic these week?
2. Proceed to the activity or assessment the Home Service procedure. Call each group from the last up to the first
group.
3. Then start the assessment
V. Assessment
HOME SERVICE PROCEDURE

SEMI-DETAILED LESSON PLAN

FOOD AND BEVERAGE SERVICES GRADE 10
Thursday, November 08, 2018

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Set up trays and trolleys;
 Present room service meals and beverages to guests;
II. Content Standard:
The learners should demonstrates understanding in the delivery of food and beverage to rooms efficiently and
courteously.
III. Subject Matter
A. TOPIC
SETTING UP THE TRAYS AND TROLLEYS AND PRESENT SERVICE MEALS AND BEVERAGES
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 69-71
C. TIME ALLOTMENT: 60 Minutes (1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures, scissors, F & B utensils, table
IV. Procedure
A. MOTIVATION
What are the things you think that we need to prepare for Room Service? Or, What are the items/utensils you
need to set for service?
B. RESENT THE TOPIC
4. Make a recap first about the topic last session through an activity: Telephone Etiquette. Group the learners into
three groups. Instruct each group to arrange the prepared colored paper printed with the sequence of
answering telephone whenever guest calls for a Room service by posting it on the board vertically. Give each
group 2 minutes to do the activity. And right after, check the learners work and proclaim whose work got the
correct sequence of answering telephone calls for a room service.
5. To start the class do the motivation by asking students the following question: What are the things you think
that we need to prepare for Room Service? Or, What are those items or table appointments you need to set for
this kind service?
6. Collect student’s ideas and introduce the topic: Setting up the trays and trolleys.
7. Demonstrate to the class how to set up trays and trolleys. Observe completeness of the utensils use for the
service; the completion of the set of meal ordered by the guests.
8. Explain and demonstrate how to take and process orders for Room Service. Give sample dialogues usually used
in taking and processing room orders.
9. Demonstrate and give an example dialogue in presenting room service meals and beverages to guests or
customers.
10. Demonstrate to the class on how to clear and clean room service area.
11. Explain the first assessment given. Ask a pair of student to have a dialogue in presenting room service meals and
beverages to guests or customers during room service.
12. Explain the second assessment given. Fill in the blanks. Choose the correct answer from the choice on the box.
V. Assessment
Activity 1. Dialogue

Activity 2.
__________ refers to waiters, busboys, cooks, cashier, receptionist, and other involve in food
service. Every member in the food service should be ________ to provide service to customers. _______
given by waiters is more than a ______ act of getting food. It is also an act of _______ others. That is why
some food service operators call it ______ services, meaning it reflects a ______ to satisfy customers or
guests. _______ service is about _______ to and _______ customers to identify what they want or need.

Good Observing Services

Commitment Staff Hospitality
Helping Trained
Listening Physical
 SEMI-DETAILED LESSON PLAN
FOOD AND BEVERAGE SERVICES GRADE 10
Wednesday, November 14, 2018

I. Objectives
A. Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Follow and observe table etiquette and good manners when waiting on the table or delivering meals.
B. Content Standard:
The learners should demonstrates understanding in the delivery of food and beverage to rooms efficiently and
courteously.
C. Learning Competencies:
Observe table etiquette and good manners in serving and placing meals and beverages properly in accordance
with establishment procedures.
II. Subject Matter
A. TOPIC
TABLE ETIQUETTE AND GOOD MANNERS WHEN WAITING
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Page 71
C. TIME ALLOTMENT: 60 Minutes (1 Hour)
D. INSTRUCTIONAL MATERIALS: Book, Manila Paper, Note Book, Ballpen, Paper, pictures, scissors, F & B utensils, table
III. Procedure
A. Review of the Topic
In reviewing the topic, ask the following questions:What is our lesson all about last week? Who can give me the
sequence of answering telephone calls in room service? After taking order, what will you do next if you are the server?
After setting up the trolleys and trays, what will you do next? Who can give us the procedure in presenting meals and
beverages to guest?
B. Motivation
Start the class by asking: What are your ways of acting politely and courteously to other people and especially to
your customers?
C. Lesson Proper
a) Activity
a. give instruction to the activity: The Enact play.
b. give situations based on the topic and let them do their answers through dramatization. Give the class
3 minutes to prepare.
( You are to present meals and beverage to customer/s, how will you show table etiquette and good
manners to them?)
b) Abstaction
a. Ask the learners what are their understanding talking about ETIQUETTE. What is table etiquette and
what is good manner?
b. Collect learner’s ideas and list it on the board.
c. Introduce the lesson TABLE ETIQUETTE AND GOOD MANNERS WHEN WAITING.
 d. explain and elaborate to the class what is table etiquette and good manners. Explain to them how
important the topic is in entertaining guest in any food and hotel establishments. This is the most
important factor in telling customers on how are these establishments hospitable and comfortable
enough to stay with and to be patronize.
c) Analysis
a. to give the analysis, ask the class: In serving food and beverage, why do you need to avoid our thumb
from sticking on the plate or at the rim of a glass?
b. call a student to give his answer or his/her idea.
c. If given answers were not correct, give the class the correct or exact reason.
d) Application
a. group the class into 3 groups. Each group will be given a situation to act and demonstrate how to
observe table etiquette and good manners when serving to customers. First group task is to enact the
serving of food and drinks. Second group task is to fill up water on glasses. Third group task is removing
soiled dishes.
VI. Evaluation/Assessment
Multiple choice. Choose the correct answer from the choices given.
1. What will you say to your customer when replenishing water or wine,removing soiled dishes and when you are going
to pass by in front of the guest?
a. may I? b. Please? c. excuse me d. thank you
2. what will you do to foods fallen on the table?
a. just leave it b. remove it c. wait for the guest signal d. wipe it when guest finishes his/her meal
3. What is the exact amount of water when filling up on glasses?
a. 3/4’s full b. ½’s full c. ¼’s full d. 1/8 full
4. Which side of the guest will you going to serve beverages?
a. left side b. front side c. right side d. back side
5. Why do we need to practice and observe proper table etiquette and good manners in serving and waiting guets?
a. to follow management orders
b. to become a good server
c. to give good quality service to customer
d. to let customers patronize the business
V. Assignment
Make an advance study/ research on Updating Food and Beverage Knowledge.