Daily Lesson Log School Gulang – Gulang NHS Grade Level 11

FRITZIE O.
Student Teacher VALDEAVILLA Learning Area FOOD AND BEVERAGE
SERVICES- NCII
FEBRUARY 22,2018
Date & Time 1:00-3:00pm Quarter FOURTH

+ I. OBJECTIVES
A. Content Standard The learners demonstrate understanding of concepts and principles in setting-up trays
and trolleys for room service.
B. Performance Standard Demonstrates skills and knowledge in food and beverage service related to setting-up
trays and trolleys for room service.
C. Learning 1. Set-up room service trays and trolleys according to the food and beverage
Competencies/Objectives order. TVL_HEFBS9-12RS-IVb2
2. Discuss the setting-up of trays and trolleys
3. Perform the setting-up of trays and trolleys.
4. Value the importance of setting up trays and trolleys in room service.
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the
teacher aims to teach in the CG, the content can be tackled in a week or two.

Lesson:1om Service

Topic: Set-up Trays and Trolleys

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Food & Beverage Services Manual
2. Learner’s Material page Pp. 300-304
3. Textbook pages
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources FBS Activity Guide
https://www.youtube.com/watch?v=6MzB8E--OBU
IV. PROCEDURES
A. Reviewing previous lesson or PROJECT 555.
presenting the new lesson The answer sheet will be given by the teacher.

True or False: Write TRUE if the statement is correct and FALSE if it is incorrect.

______1. Use suggestive selling techniques when appropriate

______2. The acceptable expression is to ask open ended-questions to sell and lead
the guests to buy.
______3. The staff must always hang up first.
______4. Room service is also known as in-room-dining. It is a kind of service that
enables guests to choose menu items and have it delivered to their rooms.
______5. The person answering the call must have a good knowledge of the menu
and telephone ethics

B. Establishing a purpose for the ACTIVITY 1A:

lesson Let the students decode the following numbers to reveal the hidden words.

4.
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8 1 10 6 5 8 4 9 7 2 12

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 1.
T R A Y
13 11 1 16

5.
2.
S I L V E R W A R E
L I N E N
1 5 7 14 3 11 1 1 11 3
7 5 8 3 8 2 5

3.
T R O L L E Y
13 11 9 7 7 3 16

Activity 1B:
Students are asked by the following questions:
1. What are the hidden words that are revealed from the activity?
2. What can you say about with those words?
3. Are they use in setting-up trays and trolleys in room service?
4. How will you set up tray or trolleys appropriately?
5. Where will the set-up depends on?
C. Presenting examples/instances of Activity 2: BRAINSTORMING (COLLABORATIVE APPROACH)
the new lesson
The teacher will group the class into three.
Let each group brainstorm and lists all the specific glassware, silverwares, crockery
and other things that will need in the following types of breakfast in room service.

Group 1 Group 2 Group 3

Continental Filipino American
Breakfast Breakfast Breakfast

D. Discussing new concepts and ACTIVITY 3:

practicing new skills #1
Based on the activity 2, let the students set up the tray or trolley for their given type
of breakfast.

E. Discussing new concepts and Activity 4:

practicing new skills #2 Based in the activity 2, let the students discuss the sequence of setting-up trays or
trolleys in Continental, Filipino and American Service.

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 F. Developing mastery ACTIVITY 5: ESSAY
(leads to formulate assessment 3) Why do the waiter should know the proper arrangement of the set-up of the trolley or
tray before delivering it to the guest?

G. Finding practical applications of ACTIVITY 6: Perform setting-up trays and trolleys. COLLABORATIVE
concepts and skills in daily living APPROACH- 25 minutes.
Assessment

H. Criteria
making generalizations and Let the students generalized
Total the lesson by answering the following questions: 10
abstractions about the lesson minutes.
Very Needs
Excellent Satisfactory Satisfactory Improvement
(5pts) (4pts) 1. What are the
(3pts) things needed
to be check before delivering the tray or trolley?
(2pts)
Tableware and cutlery are 2. Why is it important that the presentation of the set-up of tray or trolley is
appropriate for the menu
choices attractive, well-balanced and safe?
I. Evaluating
The presentation of set-up islearning
attractive, well-balanced and
True or False: Write TRUE if the statement is correct and FALSE if it is incorrect.
safe.
Room service equipment and
supplies are check for ______1. American, Chinese and Filipino are the three types of breakfast in room
cleanliness and condition
Room service trays or trolleys
service delivery.
are set up according to the food ______2. All linen must be perfectly clean, starched and well-pressed.
and beverage order.
______3. The presentation of the set-up should be attractive, well-balance and safe.
______4. The condiments are not necessary at all in the set-up.
______5. It is mandatory that all service equipment should clean and free from
damaged.
Index of Mastery
Grade 11 -TVL
Items x fx
5
4
3
2
1
0
N
MEAN
MPS
J. Additional activities for Lists down 5 service tools and equipment needed in setting-up trays and trolley.
application or remediation
V. REMARKS
VI. REFECTION
A. No. of learners who earned 80%
on formative assessment
B. No. of learners who require
additional activities for remediation.
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 the teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
What innovation or localized
materials did I used/discover which I
wish Prepared by: other teachers?
to share with Noted by:

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Fritzie O. Valdeavilla Mrs. Arlene Sabenia

Student Teacher
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Cooperating Teacher
 ROOM SERVICE SAMPLE PHRASEOLOGY
Provide Room Service
RSO – Room Service Order Taker
RSW – Room Service Waiter
G – Guest

CONTINENTAL BREAKFAST

ROOM SERVICE ORDER TAKING (phone conversation)

RSO: Good morning, thank you for calling room service department, this is ______ speaking. How may I
help you?
G: I want to order my breakfast.
RSO: First, may I have your name and your room number?
G: Mr./Ms./Mrs. ________, 3901
RSO: Thank you for that information, Mr./Ms./Mrs. ________.
For breakfast we have Filipino, American and Continental. Which do you prefer sir/ma’am?
G: I think, I’ll go for Continental.
RSO: For Continental Breakfast sir/ma’am, it consists of roll bread, croissant, and fresh fruit in season,
fresh fruit juice and with your choice of meat and spread.
RSO: Sir/Ma’am for your fresh fruit in season, as of now the available are pineapple, melon, papaya,
watermelon and mango, which do you prefer sir/ma’am.
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 G: pineapple please
RSO: How about for your fresh fruit juice, the available are four seasons, mango, pineapple, guyabano,
orange. Which do you prefer sir/ma’am?
G: four seasons
RSO: Sir/Ma’am for your choice of meat, we have bacon, ham and pepperoni. Which do you prefer
sir/ma’am?
G: Bacon
RSO: And lastly, for your choice of spread sir/ma’am, we have marmalade, honey and butter.
G: I’ll go for marmalade.
RSO: Would that be all sir/ma’am?
G: Yes, thank you.
RSO: May I repeat your order sir/ma’am?
RSO: You’ve ordered Continental breakfast consists of roll bread, croissant, for your fresh fruit pineapple,
fresh juice: four seasons, for your choice of meat and spread, you’ve ordered bacon and marmalade.
Have I got your order right sir/ma’am?
G: Yes!
RSO: How would you like to settle your bill, charge to your room or pay it in cash?
G: I’ll pay it in cash.
RSO: Sir/ ma’am, your bill would be P350.00
G: Okay
RSO: What time would you like it to be served?
G: As soon as possible.
RSO: Mr./Ms./Mrs. ______ it will take some time to prepare your order, are you willing to wait
Sir/Ma’am?
G: Yes!
RSO: Thank you for calling room service, have a nice day!

ROOM SERVICE SAMPLE PHRASEOLOGY

Provide Room Service

FILIPINO BREAKFAST

ROOM SERVICE ORDER TAKING (phone conversation)

RSO: Good morning, thank you for calling room service department, this is ______ speaking. How may I
help you?
G: I want to order my breakfast.
RSO: First, may I have your name and your room number?
G: Mr./Ms./Mrs. ________, 3901
RSO: Thank you for that information, Mr./Ms./Mrs. ________.
For breakfast we have Filipino, American and Continental. Which do you prefer sir/ma’am?
G: I think, I’ll go Filipino.
RSO: For Filipino Breakfast sir/ma’am, it consists of Batangas coffee, fried rice, sunny side up egg,
atchara, Lakatan Davao and with your choice of meat.
RSO: Sir/Ma’am for your coffee, would you like it to served with cream or without cream?
G: with cream
RSO: How about for your choice of meat sir/ma’am, as of now the available are 2pcs Lucban longaniza,
2pcs Vigan longaniza, Native Tocino. Which do you prefer sir?
G: 2pcs Lucban longaniza
RSO: Would that be all sir/ma’am?
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 G: Yes, thank you.
RSO: May I repeat your order sir/ma’am?
RSO: You’ve ordered Continental breakfast consists of Batangas coffee served with cream, fried rice,
sunny side up egg, atchara, Lakatan Davao and Native Tocino for your choice of meat.
G: Yes!
RSO: How would you like to settle your bill, charge to your room or pay it in cash?
G: Chrage to my room.
RSO: What time would you like it to be served?
G: As soon as possible.
RSO: Mr./Ms./Mrs. ______ it will take some time to prepare your order, are you willing to wait
Sir/Ma’am?
G: Yes!
RSO: Thank you for calling room service, have a nice day!

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