GRADES 1 TO 12 School SAN JOSE DEL MONTE NATIONAL TRADE SCHOOL Grade Level 11 & 12

DAILY LESSON LOG Teacher IAN JIREH M. AQUINO Learning Area FOOD AND BEVERAGES NC II
Teaching Dates and August 29-September 2, 2022 Quarter 1st Quarter
Time

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES At the end of the lesson, the learners are expected to:
1. discuss what food and beverage services is and its scope
2. enumerate the different types of food and beverage services establishments
3. share the lesson learned during the individual performance
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
B. Performance Standards The learner:
1. demonstrates knowledge and skills in food and beverage service related to the preparation of service station and equipment
2. enumerate the different types of food and beverage services establishments
3. perform hygiene and sanitation in food and beverage handling
C. Learning Competencies Introduction to Food and Beverage Services

Objectives a. define what food a. enumerates the a. gives the 5 S in good a. defines what is menu
and beverage services different F&B staff and housekeeping b. enumerates the
is its functions b. identifies the functions different types of menu
b. enumerate the
different F&B
establishments
b. gives the importance
of organized F&B
organizational structure
of each Seiri, Seiton,
Seiso, Seiketsu, and
Shitsuke
c. gives the importance of
getting familiarize with the
menu offers of the
QUIZ
c. cut out pictures of
commercial and
noncommercial F&B
c. gets familiarize with
the role of an F&B
service staff
c. demonstrates the 5
phases of good
housekeeping
establishment
DAY
establishments in the
Philippines
II. CONTENT Types of Food and Duties and 5S in Good Housekeeping Basic Types of Menu
Beverage Service Responsibilities of a F&B
Establishments Staff
III. LEARNING
RESOURCES
A. References Food and Beverages Food and Beverages Food and Beverages Food and Beverages Food and Beverages Services
Services Services Services Services By: Leonora D. Basbas
By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas

URL: https://e-
tesda.gov.ph/mod/book URL: https://e- URL: https://e-
/view.php? tesda.gov.ph/mod/book/v tesda.gov.ph/mod/book/vi
id=137&chapterid=222 iew.php? ew.php?
id=137&chapterid=223 id=139&forceview=1
1. Teachers Guide Curriculum Guide Curriculum Guide Curriculum Guide Curriculum Guide Curriculum Guide
TESDA TESDA TESDA TESDA TESDA
2. Learners Guide Pages SLM in FBS SLM in FBS SLM in FBS SLM in FBS SLM in FBS
Textbooks Textbooks Textbooks Textbooks Textbooks
3. Textbook Pages
4. Additional Materials LCD Projector LCD Projector LCD Projector LCD Projector LCD Projector
from Learning Computer Computer Computer Computer Computer
Resource (LR) portal
B. Other Learning Internet Internet Internet Internet Internet
Resources
IV. PROCEDURES
A. Review previous lesson Ask the learners about Types of Food and Duties and 5S in Good Housekeeping
or presenting the new their knowledge Beverage Service Responsibilities of a F&B
lesson regarding FBS Establishments Staff

B. Establishing a purpose AVP presentation F&B PPT presentation of F&B PPT presentation of 5S in PPT presentation of Basic
for the new lesson Establishments Staff good housekeeping Types of Menu

C. Presenting examples AVP presentation F&B PPT presentation of F&B PPT presentation of 5S in PPT presentation of Basic
instances of the lesson Establishments Staff Roles and good housekeeping Types of Menu
Responsibilities
D. Discussing new Explaining the Discuss the importance Illustrate the 5S in good Discuss the different types
concepts and practicing difference of each F&B of knowing the role of an housekeeping of menu
new skills#1 Establishments F&B service staff
E. Discussing new Identify which is Enumerate the F&B staff Demonstrate the 5S in Gives the importance of
concepts and practicing commercial and non- and its functions good housekeeping getting familiarize with the
new skills# commercial menu offers of the
establishments establishment
F. Developing mastery Activity 1: Identify if the Activity 2: Identify the Activity 3: Take a picture Activity 4: Create a tent
(Lead to formative activity is commercial function of the F&B presenting the proper card (Menu Card)
assessment) or not service staff attire of an F&B Service
Staff
G. Finding practical Cut out pictures of Interview an individual Enumerate the pros and
application of concepts commercial and who works related to cons of each phase
and skills in daily living. noncommercial F&B F&B and share their
establishments in the experience
Philippines

H. Making generalization Learning Log Learning Log Learning Log Learning Log Learning Log
and abstraction about
the lesson

I. Evaluating Learning Individual Individual demonstration Individual demonstration Individual demonstration Individual demonstration of
demonstration of of competencies of competencies of competencies competencies discussed
competencies discussed discussed discussed
discussed
J. Additional activities for
application or
remediation
V. REMARKS Students should be Students should be able Students should be able Students should be able Students should be able to get
able to get 80% level of to get 80% level of to get 80% level of to get 80% level of 80% level of mastery
mastery mastery mastery mastery

VI. REFLECTION
A. No. of learners who
earned in the
evaluation
 B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remedial lesson
works? No of learners
who have caught up
with the lesson

D. No. of learners who

continue require
remediation
E. Which teaching
strategies worked well?
Why this these work

F. What difficulties did I

encounter which my
principal or supervisor
can help me solve?

G. What innovation or
localized materials that
I use/discover which I
wish to share with other
learners?

PREPARED BY: CHECKED BY: NOTED BY:

IAN JIREH M. AQUINO SANCHO ANTIPONA RUBY M. CAGADAS, ED. D.

Teacher I Senior High Coordinator EsP-TLE I/OIC Principal