Name: Jodalyn M.

Tagab Date: February 19, 2018

School: Dalipuga National High School Subject: Food & Beverage Services
School Address: Dalipuga, Iligan City Grade: 12
Cooperating Teacher: Laile R. Tatad

A Detailed Lesson Plan in

Food and Beverages Services for Grade 12

I. LEARNING OBJECTIVES
At the end of the lesson, students are expected to:
1. determine the techniques in clearing and resetting the table
2. demonstrate the proper way of bidding the guest goodbye
3. value the importance of concluding the food service properly

II. LEARNING CONTENT

A. Subject Matter: Conclude Food Service and Close Down Dining Area
B. References: Department of Education, (2017). Food and Beverages Services Manual
(p.185-201). Pasig City: Sunshine Interlinks Publishing House
C. Materials: Powerpoint presentation, tv, laptop, pictures, videos
D. Teaching Strategies: Role-play, Brainstorming, find me and arrange me game
E. Values Infuse: Cleanliness is next to Godliness

III. LEARNING STRATEGIES

Teacher’s Activity Student’s Activity

Good morning class! Good morning ma’am!

To start our day, it should be start with a prayer,

right?

Who is assigned to lead the prayer for this day?

(A student will raise a hand)
Yes ____________. Please lead the prayer.

(Students will rise for the prayer)

Before taking your seats, kindly arrange your

chairs properly and pick up trashes on the floor.
(Students will execute)

Let me check your attendance first.

Let me hear your energetic HELLO when your

name is called
Hello!
(Calling names) …….

Wow! Very Good no one is absent today!

Let’s have 5 claps!

(Students clap their hands)

B. COLLECTING AND CHECKING OF

ASSIGNMENTS
I gave you an assignment last meeting, right?
Please pass it forward and to the center aisle,
(Students will pass their assignments)
In a count of 5

(the teacher will count up to 5)

Yes ma’am.
Are all papers in? Thank you

C. REVIEW

Class, what was our topic last meeting? Who can (Student raising a hand)
recall what was our topic yesterday?
Last meeting, we discussed about process
Yes, _______. payments and receipts

Thank you, _____. So, last meeting we discussed

about process payments and receipts
(Student raise a hand and answers)
Who can give me the procedures in presenting
the bill? (Student raise a hand and answers)
How about accepting payments?

Okay, Very Good!

None ma’am.
Any questions or clarifications about this topic?

None? so it means you are ready for our next

topic.

D. MOTIVATION

This morning we will have a new discussion and

activities as well but before that, let us have a
game first.
I will group you into two groups.
Listen carefully to my instructions first. This game
is called “Find me”.
Every group will have a crossword puzzle. You will
be given 5mins to find all words.
None ma’am!
Clarifications? (Students execute)

Time starts now!

Okay class! Good job for your cooperation!

From the things we did during in our game or Yes ma’am!

activity, do you have an idea what will be our
lesson for today?
(Students will answer)
What do you think our lesson today?

Very Good! To be specific, our lesson for today is

about how to conclude food service and close
down dining area

E. PRESENTATION OF OBJECTIVES

To begin our lesson, let me present to you the

lesson objectives for this day so that you will be
guided with what are expected to you at the end
of this period.
determine the techniques in clearing and
First, kindly read ________. resetting the table

We will determine the techniques in clearing and

resetting the table

Second, kindly read ________. demonstrate the proper way of bidding the guest
goodbye
Later we will demonstrate the proper way of
bidding the guest goodbye value the importance of concluding food service
properly
Lastly, kindly read ________.

Of course, we will know why it is important to

know how to conclude food service properly.

F. UNLOCKING DIFFICULT TERMS

For us to understand well and to have smooth

discussion, we will unlock some difficult terms.

 Soiled - A stain.
 Crumbing - To brush (a table or cloth)
clear of small scraps or fragments of
food.
 Cruets- a small container for salt, pepper,
oil, or vinegar for use at a dining table.
(Students read together)
Let’s read together!

Thank you so much class!

G. LESSON PROPER
 Activity
Let’s have our activity #2! Still with your groups a
while ago. Listen carefully to the instruction.
This game is called “arrange me”.
I will give you jumbled letters and I want you to
arrange these jumbled letters in just 3 mins.

None ma’am!
Any questions?
Time starts now!!

Yes ma’am!
Done?
  Analysis
How did group 1 come up with the answer?
Group 2? Was it easy for you?
(Group members will tell their experience when
Okay, let’s see if you are all check. answering)

 Abstraction
Clearing and Resetting the Table
When an appetizer has been served, the
empty glasses are cleared only after the
wine is served. If a white wine is served
with the appetizer, the empty glasses are
removed only after the red wine has
been poured. The red-wine glasses are
cleared after the coffee or after-dinner
drinks are served. When the guests have
finished with the main course, any
platters or serving dishes on the table are
removed first. Then the dinner plates are
cleared along with the flatware. Finally,
any smaller plates bread plates, and
finger bowls are removed. Before dessert
is served, the table should be totally
cleared, except for the flowers or other
decorations.

When clearing a table between courses,

remove all flatware from the plates, and
place it to the side of the tray. Never
stack plates on top of food. Cover the
tray with a service towel before carrying
the tray through the dining room to the
kitchen. Remove the tray as soon as the
table is cleared.

Clearing Table at the End of the Service

When tables are cleared, do not dump
everything on a single tray, but remove
the different articles according to these
instructions:

1. Remove the plates in front of the

customer with the right hand so that the
stack of plates is on the left hand behind
the customer's chair. In this way, if an
accident occurs, the plates held in the left
hand will go onto the floor rather than
over the customer.
2. For the side plates, which are on the
left-hand side of the cover clear them
from the left, thus avoiding stretching in
front of the customer.
3. Remove all unused food first. For
example; butter, bread, rolls, any platters
of unconsumed food, and others.
4. Remove soiled glasses and napkins.
Never allow linen to be soaked in oil or
gravy.
5. Remove all the condiments, sauce,
salt, pepper etc.
6. In a separate tray or plate remove all
unused silver items.
7. Never mix unused silver items with
 soiled ones. You may have to make more
than one trip for this.
8. When the guests have left, clear the
used and soiled items on the tables and
service areas prepared for use again.
9. Turn off electrical equipment when
appropriate.
10. Reset the tables and work area.

The side station may be used while

clearing the table. However, is should
also always look neat and should be
cluttered.

Crumbing/Brushing down

Tables are usually crumbed down after

the main course and side plates have
been cleared. Although a variety of
crumbing implements, such as brush and
pan sets, table scrapers and electric
brushes, is available for this purpose, the
most commonly used equipment is a
dinner plate and folded service cloth.

The following are the procedures in

crumbing down using a service plate and
cloth:

 Make sure the side plates, cruets and

other items no longer required have been
removed.
 Hold the plate on the flat of your left
hand under the center of the plate.
 Brush down from the guest’s left (from
where the side plate was before it was
cleared).
 Hold the plate just under the edge of the
table with your left hand.
 Brush the crumbs on to the plate using a
folded service cloth held in your right
hand.
 Do not flick the crumbs but brush them
steadily towards you with the folded
service cloth.
 Move around the table crumbing down
each guest's place as required, finishing
with the host.

Bidding the guest goodbye

 When guests are departing, servers

should have four distinct objectives:
 To make sure their experience in the
restaurant was pleasurable
 Thank them, by name if possible, for their
patronage with a big smile
 To invite them back for another visit soon
 To make sure their last impression is a
positive one
 The farewell should be warm and
friendly, and as personal as possible.
 If you are not too busy serving other
 guests, assist those departing by moving
their chairs for them, collecting their
personal belongings (not forgetting coats,
hats, bags umbrellas) and offering to call
for a taxi if needed.
 If you are serving others, acknowledge
their departure with a nod and a smile
 If you can, wish them a Good day or
Good evening and thank them for coming
 If you know the name, use it: “Good
night, look forward to seeing you again
soon."
When guests are ready to leave, assist them with
their chairs and their jackets if any. Check the
table to ensure that guests have not left any
belongings
 Generalization
So, those are the ways in concluding food service
and closing down dining area. Do you have any
questions?
None ma’am!
If none, I will be the one to ask.
Why is it important for you as a future member in
a food establishment to know the proper way in
concluding food service and closing down dining
area?
Yes, ___ (Student raising a hand)

Very Good! (follow up questions continue) (Student answers)

Very well said!

Does it mean you are ready for our next activity?
 Application
Our 3rd activity is a demonstration of the ways we
discussed. With your groups a while ago, you will
act out the scenario that will be given to you. 3
minutes is for your brainstorming and 2 minutes
for your presentation

Before that, I will present to you our rubric in

grading you.

(Presents rubric)

Any questions?
Time starts now! None ma’am!

Done? Yes ma’am!

(Each group will present)

(Teacher will rate them after)

Good job guys!

Let’s have a round of applause of each and every
one!!
In handling food scraps, it should be in
accordance with the hygiene regulations and
enterprises. Hygiene is about cleanliness and
remember cleanliness is next to?
 Very good! Hoping you will learn not just our Godliness!
discussion but also the right we always impart in
our class.

Very good!! Yes ma’am!!

Since everybody seems understood well our

topic. Get ½ sheet crosswise paper and answer
directly.

IV. Evaluation
Below are the list of ways in removing the different items on the table. Number the items
in chronological order. Use numbers 1-5.
______Remove all unused food first, e.g. butter, bread, rolls, any platters of uneaten food etc.
______Remove soiled glasses and napkins. Never allow linen to be soaked in oil or gravy.
______Remove all the condiments, sauce, salt, pepper etc.
______In a separate tray or plate removes all unused silver items.
______Never mix unused silver items with soiled ones.

V. Assignment
Write some tips in how to manage intoxicated customers.

Reference: Food and Beverage Manual