GRADE 1 to 12 School MATNOG NATIONAL HIGH SCHOOL Grade Level 12-Iris

DAILY LESSON LOG Teacher ELOISA C. FAJARDO Learning Area Food and Beverage Services NC 2
Teaching Dates and Time October 25, 2023 Quarter 1st Quarter
11:00 A.M.-12:00 P.M.

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of concepts and principles in providing room service.
B. Performance Standard The learner:
1. demonstrates the knowledge and skills in food and
beverage service for the rooms and other related
activities with appreciation and accuracy
2. demonstrates skills and knowledge in food and
beverage service related to taking and processing room
service orders
3. Practice skills in responding to customers’ needs in
terms of
taking down correct menus, and special food preparations
as
requested.
4. Respond effectively and efficiently to customers’
special requests within the bounds of the service
guidelines of the
establishment.
C. Learning Competency/Objectives LO 1. Take and Process Room
Write the LC code for each. Service Orders
1.1 Attend to telephone calls promptly and courteously
1.2 Check and use guests’ names throughout the
interaction
1.3 Clarify, repeat and check details of orders with guests
for
accuracy
1.4 Use suggestive selling techniques when appropriate
1.5 Advise guests of approximate time of delivery
1.6 Record room service orders and check relevant
information in accordance with establishment policy and
procedures
II. Content
LESSON 5: PROVIDE ROOM SERVICE (RS)

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 III. LEARNING
RESOURCES
A. References Lesson Handouts, Ticklers, Sample Videos.
(Other Learning Resources) https://hmhub.in/room-service/
IV. PROCEDURES Time Materials
allotment
A. Reviewing previous lesson or The teacher will review the previous lessons before proceeding to the next topic. Actual Materials of the following
presenting the new lesson What is the common term used for Banquet Service? packaging materials:
What are the four types of Banquet Service? >
So, for this week you are expected to 5 mins
1. Attend to telephone calls for Room Service
2. Take Room Food Orders
But before we proceed to that, I’m going to show you a video that will tell us what our lesson would be all
about for today. (Teacher will show sample video of taking food reservation for room service)
So, that was an example of how you take food
reservation in room service. Who are the people you
saw in the video?
What have you noticed in the video? Where do you
think this happened?
Yes, very good! Because the Food attendant did not
ask for the address but the room number of the
caller/guest.
So this week, your performance task will be exactly
what you saw on the video, but we’re going to do it live
here in our classroom by pair. Ok?
I am assuming by now you already have your partner.
Is that right?
B. Establishing a purpose for the Let the learner identify what component of plated food is presented in each photo.
lesson

1. 2. 3.

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C. Presenting examples/Instances of The teacher will ask the students to read and answer the following questions: 5 mins
the new lesson 1. What can you say about the picture?
2. What have you noticed in plating baked products?
3. Why we need to put decoration in plated food? Explain further.
(ENGAGEMENT)

D. Discussing new concepts and The teacher will assist students defining the following words which are related and significant to the lesson to 20 mins
practicing new skills # 1 enhance vocabulary words.
 Plating- refers to the arrangement of the food on the plate dressed with a sauce or topped with
garnishing.
 Portion- the dividing up of a larger quantity into specific serving sizes or portions.
 Packaging- is the science of art and technology of enclosing or protecting products for distribution,
storage, sale and use.
 Garnish- are substances that are used for decoration of foods and/or beverages, they function as eye-
appealing representations that inform diners of upcoming tastes and textures.
E. Discussing new concepts and The teacher will discuss the four components of a plated dessert. 10 mins
practicing new skills # 2 1. The main item- it is a slice of pie, a mini tart, a cluster of cookies, custard.
2. The sauce-creates fun designs.
3. Crunch components – is a dry decorative cookies or biscuits added to any dessert to make it crunchy
exactly how it sounds.
4. Garnish – is the final components of a plated dessert. Common garnishes include fresh mint leaves,
powdered sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet.

F. Developing mastery The teacher will ask the students to perform the activity below to enhance their skills in applying the four 5 mins
(leads to Formative Assessment components in plated dessert.
3) Direction:

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 Group yourself into five. Choose one dessert, and apply appropriate components for dessert. Prepare all
the needed materials, sauces and garnish. and perform actual presentation, for plating desserts.
Evaluate your output and performance using the Rubric below:

RUBRICS
4 - Advance. Can perform this skills without supervision and with initiative and adaptability to problem situations.
3 - Proficient . Can perform this skills satisfactorily without assistance or supervision.
2 - Approaching to Proficiency. Can perform this skills satisfactorily but requires some assistance and / or supervision.
1 - Basic. Can perform parts of this skills satisfactorily but requires considerable assistance and / or supervision.

Dimension PERFORMANCE LEVEL

Excellent (4 pts.) Very Satisfactory (3 pts.) Satisfactory (2 pts.) Needs Improvement {1 pt.)
Use of appropriate
garnish, sauce and
crunch
Application of
procedures safety work
habits
Completeness of task
Time management

Guide Questions:
1.What are the important factors to be considered in plating?
2.Can you identify the components of plated dessert?
3. Why we need to be considered the functions of storing and packaging?

G. Making generalizations and The teacher will allow the students to generalize the lesson by answering the following questions
abstractions about the lesson Based on the lesson presented:
1. What have you learned?
2. Why is it important to apply the sanitary practices in storing dessert?
3. How do you ensure that your packaging materials are suited to your desserts?
H. Finding practical application of 1. As professional baker someday, why do you need to apply artistic design in plating 10 mins
concepts and skills in daily living. dessert? Discuss further
2. Why do we have to properly plate the desserts before presenting them to the
guest?
3. Why is there a need to identify the suitable accompaniments for every dessert?

V. EVALUATION
I. Evaluating learning Checkup of understanding:
 Formative. Questions
1. What is the main challenge of packaging?
A. Freshness b. price c. physical appearance d. value
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 2. Which among the following is the most environmentally friendly sources of food packaging?
A. Plastics b. foil c. glasss d. kraft paper or brown paper
3. What kind of packaging materials do you think is best to use for products to achieve a longer shelf life?
A. Cans b. paper c. glass d. box
4. What is the most important and widely used packaging materials?
A. Aluminum b. plastics c. brown paper d. bottles
5. It is the act of enclosing or protecting the products using container to aid its distribution, identification,
storage, promotion, and usage.
A. Packing b. sorting c. packaging d. covering
J. Additional activities for application Ask them to research about Packaging Ideas for Bakery Products. (EXTEND)
or remediation

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 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 wish to share with other
teachers?

Prepared by: Observed by: Observed by:

ELOISA C. FAJARDO ANTENOR G. FORMANES EVELYN F. HISPANO

Teacher 1 Group Head / Master Teacher I Head Teacher III

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Noted:

BENITA A. CIELO
Secondary School Principal 1I

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