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Detailed Lesson Plan Preparing Dining

This lesson plan outlines how to prepare a dining room or restaurant area for service. The plan was created by Tricia Ann Sodsod and Jovito Villar Jr. for an Industry Immersion 2 class of fourth year students. The objectives are for students to understand different food service systems, how to take and record table reservations, restaurant reservation methods, and the advantages and disadvantages of reservations. The teaching procedure involves explaining reservation types and processes, as well as how reservations can help restaurants estimate demand, improve operations, and deliver better service quality.

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Tricia Ann A. Sodsod
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122 views7 pages

Detailed Lesson Plan Preparing Dining

This lesson plan outlines how to prepare a dining room or restaurant area for service. The plan was created by Tricia Ann Sodsod and Jovito Villar Jr. for an Industry Immersion 2 class of fourth year students. The objectives are for students to understand different food service systems, how to take and record table reservations, restaurant reservation methods, and the advantages and disadvantages of reservations. The teaching procedure involves explaining reservation types and processes, as well as how reservations can help restaurants estimate demand, improve operations, and deliver better service quality.

Uploaded by

Tricia Ann A. Sodsod
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Lesson Plan Information

Subject/Course: Industry Immersion 2 Name: Tricia Ann Sodsod and Jovito Villar Jr.
Year Level/Block: BTVTED IV-A (FSM) Date: 10/26/23 Time: 5:00 pm
Topic: Prepare the Dining Room/ Restaurant Area for Length of Period: 1 hour
Service

Objectives
At the end of discussion, the student will be able to:
 Describe the different types of Food Service System and differentiate types of
Reservation.
 Demonstrate how to take and record table reservation.
 Understand the process of restaurant reservation methods. and,
 Discuss the advantages and disadvantages of taking reservation.

Subject Matter
Topic: How to take Dining Restaurant Reservation
Reference: https://www.scribd.com/document/422434204/Preparing-the-Dining-RoomRestaurant-
Area-for-Service
Author: Ael Baguisi 2019

Materials
Computer
Printer

Teaching/Learning Procedure

Teacher Activity Student Activity


1. Opening Prayer In the name of the Father, the son, the
(To be led by a reporter Ms. Sodsod) holy spirit.
Amen.
2. Good evening, Everyone Good evening Ms. Sodsod
Before we start, I will check first the attendance. Students will saying present when they call
their names.
3. The teacher show picture to answer by students. The student will answer the motivational
They call it “Complete Me” activity.
1. Conventional
2. Assembly

3. Review
4. The teacher explain the four different kinds of Food Students will listen.
Lesson Plan Template

1 Schulich School of Education – Practice Teaching Handbook 2010-2011


Service System
creativity frame work

Lesson Plan Template

2 Schulich School of Education – Practice Teaching Handbook 2010-2011


5. Define and Explain the meaning of Reservation.

6. Expalin the Types of Restaurant

Lesson Plan Template

3 Schulich School of Education – Practice Teaching Handbook 2010-2011


7. Present on How to take Reservation and Possible
question of the customer when taking a reservation.
Undertand the process of taking restaurant
reservation.

Lesson Plan Template

4 Schulich School of Education – Practice Teaching Handbook 2010-2011


8. Explain the Advantages and Disadvantages of
taking reservation.

Lesson Plan Template

5 Schulich School of Education – Practice Teaching Handbook 2010-2011


9. For Alternative Reservation

10. The teacher will ask a question about; The student will give their imagination to
a. Anyone, Assuming that you are a staff in a be a staff and how to take online
restaurant, How can you take a online reservation.
reservation to the client?
b. What should the staff’s approach be like, in The student will answer honestly with a
order to fully satisfy the client? passion.

11. Evaluation.

Student will answer in a ½ sheet of paper.

Group Activity Students will performing the task activity.

Lesson Plan Template

6 Schulich School of Education – Practice Teaching Handbook 2010-2011


12. Summarize of the Topic.
-The modality of table reservations helps
restaurants to estimate demand more accurately,
and therefore, to improve sourcing and staffing and
manage costs more efficiently. By managing
workflow in a better way, through reservations, the
restaurant will be able to deliver a better quality of
service.

Lesson Plan Template

7 Schulich School of Education – Practice Teaching Handbook 2010-2011

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