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FBS

This document outlines a daily lesson plan for a food and beverage services class. The lesson plan involves students taking and processing room service orders. The objectives are for students to understand room service and demonstrate knowledge and skills for in-room dining. Students will receive and record room service orders from guests and pass them to the kitchen. The teacher will provide feedback and critique students as they practice their order taking skills. The goal is for students to learn proper guidelines for receiving and processing room service orders.

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darlenecabrido
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287 views2 pages

FBS

This document outlines a daily lesson plan for a food and beverage services class. The lesson plan involves students taking and processing room service orders. The objectives are for students to understand room service and demonstrate knowledge and skills for in-room dining. Students will receive and record room service orders from guests and pass them to the kitchen. The teacher will provide feedback and critique students as they practice their order taking skills. The goal is for students to learn proper guidelines for receiving and processing room service orders.

Uploaded by

darlenecabrido
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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DepEd Order No.

42, s2016
School Bacongco National High School Grade Level 11
DAILY LESSON Teacher Darlene D. Cabrido Learning Area H.E.
Teaching Dates and Time December 11, 2018 – 7:30-9:30 am Quarter 3RD
LOG quarter
Section Amethyst Specialization Food And Beverage Services

To take and process room service order


I. OBJECTIVES

A. Content Standards * The learners manifest as understanding of room service or “in-room dining”
The Learners demonstrate the knowledge and skills in food and beverage for “in-rom dining” by performing
B. Performance Standards * activities skillful and pleasantly
C. Learning Competencies/ Record room service orders and check relevant information in accordance with establishment policy and
Objectives. Write the LC Code for each procedure TLE_HEFN12RS-IIIa-b-7
I. CONTENT (Subject Matter) * TAKING ROOM SERVICE ORDERS
LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Food and Beverage Service NCII Manual, page 161-164
3. Textbook Pages
4. Additional materials from
Learning Resource (LR) Portal
B. Other Learning Resources Laptop, rubrics
PROCEDURES (Preliminary Activities: 1. Prayer 2. Greeting)
A. Reviewing previous lesson or Suggest selling technique
presenting the new lesson
B. Establishing a purpose for the
1. Ask the students about the guidelines in receiving and taking room service orders.
lesson (Motivation)
C. Presenting examples/ instances
of the new lesson
D. Discussing new concepts and 1) Each student will receive and take room service orders from the guest and pass on to the kitchen and
service area.
practicing new skills #1 2) Give the rubrics of their performance
3) Assign work for each students.
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery 1) The students will analyze if their work is right.
(3rd Formative Assessment) 2) What do you observe on the processes of taking record of room service?
3) What are the methods they have used?
G. Finding practical applications of
Give techniques while they are performing their task.
concepts and skills in daily
living (Application)
H. Making generalizations and
Let them critic their output.
abstractions about the lesson
(Abstraction)

I. Evaluation learning (Assessment)


J. Additional activities for
 Why do we need to follow the guidelines in receiving and taking room service orders?
application or remediation
(Assignment/Agreement)

II. REMARKS
IV. 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 lessons 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 wished to share
with other teachers?

Checked or Observed by:

Signature:
Name of Checker/Observer:
Designation:
Date Checked/Observed:

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