Lesson Plan in FBS. Q2 LO4

Lesson Plan in Food and Beverage Services
Grade 11-Senior High School
I.Learning Competencies: To enable students to liaise effectively between kitchen and

dining areas in a restaurant setting. TLE_HEFBS9- 12GO-IIg-h-4
II. Subject Matter
I. Topic: Intercultural
Communication
II.GAD Core Values:
Demonstrating effective
intercultural communication
in
III. showing appreciation to
cultural perspectives
IV. Topic: Intercultural
Communication
V.GAD Core Values:
Demonstrating effective
intercultural communication
in
VI. showing appreciation to
cultural perspectives
Topic: A. Liaise between kitchen and dining areas
B. Reference: Learning Modules for Senior High School
C.Materials: Paper Strips, Laptop, OHP, Manila Paper and Pentel Pen
III. Procedure:
A. Preliminary of Lesson:
1) Review: The teacher will begin the class by reviewing the different roles
and responsibilities of the kitchen and dining areas in a restaurant setting.
(2) Motivation: The teacher will show a video of a busy restaurant and ask
the students to identify the different roles and responsibilities of the kitchen and
dining areas.
(3) Activity: The class will be divided into two groups: the kitchen and the
dining area. Each group will be given a set of tasks to complete. The kitchen
group will be tasked to prepare a set of dishes while the dining area group will be
tasked to set up the tables and chairs, and prepare the utensils and other items
needed for the customers. Once the tasks are completed, the groups will switch
roles and complete the other set of tasks. The teacher will provide guidance and
feedback throughout the activity.
(4) Analysis: The teacher will lead a class discussion on the challenges
faced by each group during the activity. The class will identify how effective
communication and coordination can help overcome these challenges.
(5) Abstraction: The teacher will introduce the concept of liaising between
the kitchen and dining areas and explain how it can improve the overall efficiency
and customer satisfaction in a restaurant setting.
(6) Application: The students will be given a real-life problem where they
will need to liaise between the kitchen and dining areas. For example, a customer
has requested a special dish that is not on the menu, and the kitchen needs to
coordinate with the dining area to ensure that the dish is served correctly.
IV Evaluation:
1. What is the objective of liaising between the kitchen and dining areas in a
restaurant setting? (Answer: To improve efficiency and customer satisfaction)
2. What are the challenges faced by the kitchen and dining areas in a restaurant
setting? (Answer: Lack of communication and coordination)
3. How can effective communication and coordination help overcome these
challenges? (Answer: By ensuring that tasks are completed efficiently and
customers are served correctly)
V.Assignment:
The students will be asked to visit a restaurant and observe how the kitchen and
dining areas liaise with each other. They will be asked to write a report on their
observations and provide recommendations on how the restaurant can improve
its operations.
Interactive Activities:
1. Role-playing activity: The students will be divided into pairs and given a scenario
where they need to liaise between the kitchen and dining areas. They will act out
the scenario and the class will provide feedback on their communication and
coordination skills.
2. Kitchen and dining area design activity: The students will be tasked to design the
layout of a restaurant's kitchen and dining area to ensure effective
communication and coordination.
3. Menu planning activity: The students will be divided into groups and tasked to
plan a menu for a restaurant. They will need to liaise with the kitchen to ensure
that the dishes can be prepared efficiently and with the dining area to ensure that
the dishes can be served correctly.
Questions and Answers:
1. What is the objective of liaising between the kitchen and dining areas in a
restaurant setting? (Answer: To improve efficiency and customer satisfaction)
2. What are the challenges faced by the kitchen and dining areas in a restaurant
setting? (Answer: Lack of communication and coordination)
3. How can effective communication and coordination help overcome these
challenges? (Answer: By ensuring that tasks are completed efficiently and
customers are served correctly)
4. What is the role of the kitchen area in a restaurant? (Answer: To prepare the food)
5. What is the role of the dining area in a restaurant? (Answer: To serve the food to
the customers)
Prepared by:
RICHARD A. DEPALUBOS, JR.

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Lesson Plan in Food and Beverage Services

Grade 11-Senior High School

I.Learning Competencies: To enable students to liaise effectively between kitchen and

II. Subject Matter

RICHARD A. DEPALUBOS, JR.

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