School LourdesAlubijid National High School - SHS Grade Level 12

DAILY LESSON Teacher Laarni Dei N. Lastima Learning Area Food & Beverage Services NC II
LOG
Teaching Dates and July 29-30, 2024 Semester 1st
Time

I. OBJECTIVES

A. Content Standards The learner demonstrates an understanding of the basic concepts and underlying theories in food and beverage services.

B. Performance Standards 1. The learner independently demonstrates competencies in the food and beverage services as prescribed by TESDA Training
Regulations
2. The learner demonstrates the skills and knowledge of food and beverage service in relation to its concepts, job opportunities,
future career preparation, and market demand.
C. Learning Competencies/ The learners should be able to:
Objectives (Write the LC code for 1. Explain core concepts in food and beverage services
each) 2. Discuss the relevance of the course
3. Understand the significance of food and beverage service in today’s market job demands
4. Explore career opportunities
II. CONTENT

A. Topic Introduction to Food & Beverage Service

The students will be able to:

B. Specific Objectives 1. understand the core concepts in food and beverage services
2. apply the relevance of the food and beverage course
3. recognize the importance of knowing the career opportunities in FBS
III. LEARNING RESOURCES

A. References

1. Teacher’s Guide pages

2. Learner’s Material pages

3. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel

4. Additional Materials from

Learning Resource (LR portal)
5. Other Learning Resources TV, Laptop, Black Board, Chalk, PPT Presentation
https://prezi.com/2mxl3dkchge8/classification-of-food-and-beverage-service-facilities/
 http://fnbclasses.blogspot.com/2010/05/duties-responsibilities-of-restaurant.html
IV. PROCEDURES

Integrative Approach (Scaffold –Knowledge Integration)

A. Reviewing previous lesson or Activity: SNOWBALL

presenting the new lesson Each student will catch a snowball and will read the question written in it regarding the history of food and beverage services.
B. Establishing a purpose for the PICTURE ANALYSIS: Pictures of different types of food service.
lesson

C. Presenting examples /instances 1. What is food service?

of the new lesson 2. How important is the food service in today’s living?
2. What is food and beverage service?
D. Discussing new concepts and 1. Brainstorming
practicing new skills #1 Group activity: Each group will have 3 minutes to give their ideas about F&B Service and its career opportunities.
2. Video Presentation
A video about FBS, its history and its significance in today’s job demands.
E. Discussing new concepts and Think About This!
practicing new skills #2 1. What is the significance of food and beverage service in today’s market job demands?
2. List down the career opportunities for Food and Beverage Services NC II graduates in the Philippines that you know.

Tableau – Group presentation

F. Developing mastery (Leads to Group A- Food and Beverage Services history
Formative Assessment 3) Group B- Career Opportunities of FBS graduates
 G. Finding practical applications of
concepts and skills in daily living

After taking this course, what would be your plan when it comes to career choices? How do you see yourself in the future if you will pursue this
course?

H. Making generalizations and In Food and Beverage Services, how important is your full knowledge about the course? Prove your answer.
abstractions about the lesson
I. Evaluating learning “A Getting to Know You Activity”
Each student will answer a questionnaire.
A. Additional activities for Let’s do it!
application or remediation Make a journal about the history of Food and Beverage Services and its importance in today’s world.
V. REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in

the evaluation.
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up with
the lesson.
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/ discover which I
wish to share with other teachers?
Prepared by:
 Laarni Dei N. Lastima
Teacher II Noted by:

Glenn M. Yana, MEdChem

Principal I
School Lourdes Alubijid National High School - SHS Grade Level 12

DAILY LESSON Teacher Laarni Dei N. Lastima Learning Area Food & Beverage Services NC II
LOG
Teaching Dates and July 31-August 1, 2024 Semester 1st
Time

I. OBJECTIVES

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

D. Performance Standards The learner independently provides a service link between the kitchen and the service area.
C. Learning Competencies/ LO 1. Liaise between kitchen and service areas
Objectives (Write the LC code for 1.1 Attend and monitor kitchen service points to ensure efficient pick up of food items
each) 1.2 Identify traditional items required from the kitchen through monitoring of service areas and consultation with other service
colleagues
1.3 Advise colleagues promptly regarding the readiness of items for service
TLE_HEFB9-12KS-Ia-h-1
II. CONTENT
A. Topic Food & Beverage Operations

The students will be able to:

1. understand the different workflows in the restaurant
B. Specific Objectives
2. identify the different stations in the restaurant
3. recognize the importance of knowing and planning the areas in the restaurant
III. LEARNING RESOURCES
A. References

6. Teacher’s Guide pages

7. Learner’s Material pages Learning Modules pp. 14-16

 8. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel pp. 9- 12
Learning Modules pp. 14-16
9. Additional Materials from
Learning Resource (LR
portal)
10. Other Learning Resources TV, Laptop, Black Board, Chalk, PPT Presentation
https://prezi.com/2mxl3dkchge8/classification-of-food-and-beverage-service-facilities/
http://fnbclasses.blogspot.com/2010/05/duties-responsibilities-of-restaurant.html
IV. PROCEDURES

Integrative Approach (Scaffold –Knowledge Integration)

J. Reviewing the previous lesson History of Food and Beverage Services and its Core Concepts
or presenting the new lesson Activity: SNOWBALL
Each student will catch a snowball and will read the question written in it.
K. Establishing a purpose for the PICTURE ANALYSIS: Pictures of different restaurant facilities will be flashed and the students will briefly explain/describe it.
lesson
L. Presenting examples /instances 1. Why do we need to know the different areas of a restaurant?
of the new lesson 2. How do the different facilities contribute to the functions of a restaurant?
3. How can you differentiate each restaurant service layout?
M.Discussing new concepts and Video Presentation
practicing new skills #1 A video clip that shows a complete restaurant layout will be presented to the students.
https://www.youtube.com/watch?v=WdWEMXnHBVI
https://www.youtube.com/watch?v=pL801aAy-dk
N. Discussing new concepts and Say It Loud!
practicing new skills #2 The students will give their own ideas about F&B facilities
The Restaurant
A restaurant is a food-service establishment that serves prepared food to customers. Service is generally for eating on premises, though the term
has been used to include take-out establishments and food delivery services. The term covers many types of venues, a diversity of styles of cuisine
and service.

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:
1. To provide food and beverage, served attractively fulfilling customer expectations.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.

Types of Restaurants
1. Cafeteria
2. Fast-food restaurant
3. Casual dining restaurant
4. Family style restaurant
 5. Specialty restaurant

Restaurant Service & Layout

 Receiving Area
 Storage Area
 Preparation Area
 Cooking Area
 Service Area
 Dishwashing Area
 Waste Disposal Area

Food Service System

• Conventional Food Service System
• Centralized (Commissary) Food Service System
• Ready-Prepared Food Service System
• Assembly-Serve Food Service System
Layout Making
O. Developing mastery (Leads to 1. Draw a restaurant layout and label each part.
Formative Assessment 3) 2. Creatively present the output in class

P. Finding practical applications How do designs help make the restaurant and home kitchen organized and systematic?
of concepts and skills in daily
living
Q. Making generalizations and In Food and Beverage Services, how important is a complete and organized service facility in a restaurant? Prove your answer.
abstractions about the lesson
R. Evaluating learning Answer each question. (5 points each)
1. Describe food and beverage service facilities.
2. Explain the importance of complete and organized food and beverage service establishment facilities.
B. Additional activities for Let’s do it!
application or remediation Make a journal. Write your remarkable learning for the day.
V. REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in

the evaluation.
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up with
the lesson.
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
that my principal or supervisor can
help me solve?

G. What innovation or localized

materials did I use/ discover that I
wish to share with other teachers?

Prepared by:

Laarni Dei N. Lastima

Teacher II Noted by:

Glenn M. Yana, MEdChem

Principal I
 School Lourdes Alubijid National High School - SHS Grade Level 12
DAILY LESSON Teacher Laarni Dei N. Lastima Learning Area Food & Beverage Services NC II
LOG
Teaching Dates and Time August 5-6, 2024 Semester 1st

I. OBJECTIVES

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

F. B.Performance Standards The learner independently provides a service link between the kitchen and service area.
C. Learning Competencies/ LO 1. Liaise between kitchen and service areas
Objectives 1. Understand the significance of food and beverage service in today’s market job demands
2..Identify the service personnel in a food service team.
3. Explain the duties and responsibilities of a food service personnel.
4. Show appreciation of the duties and responsibilities of a food service personnel.
TLE_HEFB9-12KS-Ia-h-1

II. CONTENT 3. Duties and Responsibilities of Food Service Personnel

III. LEARNING RESOURCES

A. References
1.Teacher’s Guide pages

11. 2.Learner’s Material pages

12. 3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel pp. 15 – 18 Competency-Based Curriculum

4. Additional Materials from

13. Learning Resource (LR)
portal
5.Other Learning Resources TV, Laptop, Black Board, Chalk, PPT Presentation
https://prezi.com/2mxl3dkchge8/classification-of-food-and-beverage-service-facilities/
http://fnbclasses.blogspot.com/2010/05/duties-responsibilities-of-restaurant.html
14. IV. PROCEDURES

IV. PROCEDURES Integrative Approach (Scaffold –Knowledge Integration)

A.Reviewing previous lesson or
presenting the new lesson Classifications of FBS & core concepts in food & beverage services
Activity: TRABAHULA
Each group will portray the duties and responsibilities of a food service personnel according to their own ideas.
B.Establishing a purpose for the VIDEO PRESENTATION
S. Lesson Duties and responsibilities of the restaurant service team
C.Presenting examples /instances Let’s Do It Team!
of Each group will identify and explain the different duties & responsibilities of the food service team shown in the video.
T. the new lesson
D.Discussing new concepts and 1.Can you identify the duties and responsibilities of each restaurant service personnel?
U. practicing new skills #1

E.Discussing new concepts and Duties & Responsibilities of the Food Service Team:
V. practicing new skills #2
 Act Mo, Hula Ko!
F.Developing mastery(Leads to The class will be divided into 5 groups. Each group will present a role play showing the roles and responsibilities of the food and beverage service
W. Formative Assessment 3) personnel. Then, others will identify duties and responsibilities being portray.

G.Finding practical applications Situation:
of After finishing your grade 12 and will be given the chance to work in a restaurant, what particular role of a food service personnel will you choose?
X. concepts and skills in daily Why?
living

H.Making generalizations and Each group will create a sample of an organizational chart of a restaurant and will explain the output to the class.
Y. abstractions about the lesson
I.Evaluating learning Paper and pen test
Z. Write the 3 duties and responsibilities of the following personnel.
A. Waiter
B. Captain waiter
C. Bartender
D. Head waiter
Food Attendant
Additional activities for application Discovery Time!
or remediation Make an interview with a restaurant staff at a nearby restaurant in your area. Find out their job description and know how they work effectively.

C. V. REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the

evaluation.
B. No. of learners who require additional
activities for remediation who scored below
80%
C. Did the remedial lesson work? No. of
learners who have caught up with the lesson.
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did
I use/ discover which I wish to share with
other teachers?
Prepared by:

Laarni Dei N. Lastima

Teacher II Noted by:

Glenn M. Yana, MEdChem

Principal I

School Lourdes Alubijid National High School - SHS Grade Level 12

DAILY LESSON Teacher Laarni Dei N. Lastima Learning Area Food & Beverage Services NC II
LOG
Teaching Dates and Time August 8-9, 2024 Semester 1st

I. OBJECTIVES

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

H. B.Performance Standards The learner will become aware of precautionary measures and observance of hygiene and sanitation in food and beverage handling.
C. Learning Competencies/ LO 2. Clean and clear food service areas
Objectives (Write the LC code for 2.1 Discuss precautionary measures and sanitary practices in handling food and beverage
each) 2.2 Separate used items from service areas and transfer safely to the appropriate location for cleaning
2.3 Transfer left over food and disposable service ware to proper disposal.
TLE_HEFB9-12KS-Ii-j-2

II. CONTENT
Hygienic and Appropriate Personal Presentation
III. LEARNING RESOURCES

A. References

1.Teacher’s Guide pages

15. 2.Learner’s Material pages

16. 3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel pp. 29 - 32

4. Additional Materials from

17. Learning Resource (LR)
portal
5.Other Learning Resources TV, Laptop, Black Board, Chalk, PPT Presentation
https://www.pinterest.com/pin/121456521178906264/
https://prezi.com/2mxl3dkchge8/classification-of-food-and-beverage-service-facilities/
http://fnbclasses.blogspot.com/2010/05/duties-responsibilities-of-restaurant.html
18. IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from
formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.
IV. PROCEDURES Integrative Approach (Scaffold –Knowledge Integration)
A.Reviewing previous lesson or
presenting the new lesson Answer the following questions:
A.Reviewing previous lesson or 1.What is professionalism?
presenting 2.How important is professionalism in one’s profession?
the new lesson
AA.B.Establishing a purpose for Think About It
the lesson
 1.What is your idea of food hygiene, safety and sanitation?
2. Why it is a must in a Food and Beverage Services establishment?
C.Presenting examples /instances As an FBS personnel, what will you do to attract more customers? How can you make your product presentable and attractive?
of the
BB. new lesson
D.Discussing new concepts and Q&A
practicing 1. Why hygiene, safety and sanitation is given important in FBS establishment ?
CC. new skills #1 2. What practices should you observe about personal presentation?
E.Discussing new concepts and Presentation & Discussion
practicing Hygienic and appropriate personal presentation
DD. new skills #2 Legislation on OHS and food hygiene
A. Water E. Waste Disposal
B. Clean Surroundings F. Cleanliness, Orderliness & Health of Workers in the Food Service
C. Sanitation Supervisor G. Uniform or Clothes of the Worker Personal Hygiene of the Staff
D. Proper Food Handling

F.Developing mastery (Leads to Let’s Do It Team!

EE. Formative Assessment 3) The class will be divided into 4 groups. Each group will pick 1 picture and try to analyze it and discuss its use and importance.


G.Finding practical applications Do You Know That…..?
of The students will share their daily experiences based of the following pictures.
FF. concepts and skills in daily
living
H.Making generalizations and Food safety and sanitation is an essential part of the food industry. While it is important to be able to deliver food quickly and profitably, the
GG. abstractions about the importance of food safety and sanitation cannot be underestimated
lesson
 HH. I.Evaluating learning Cross Word Puzzle - Food Safety

J.Additional activities for Survey Time

application or remediation Make a survey on hygiene & sanitation practices in some food service outlets in your community. Then make a list of the things that should be
given proper attention for improvement.
D. V. REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in

the evaluation.
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up with
the lesson.
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/ discover which I
wish to share with other teachers?
Prepared by:

Laarni Dei N. Lastima

Teacher II Noted by:

Glenn M. Yana, MEdChem

Principal I