Based on Annex 2B.6 to DepEd Order No.42, s.

2016
GRADE
SCHOOL CATEEL INSTITUTE OF ARTS AND TECHNOLOGY, INC. LEVEL 11
DAILY TEACHER TONY P. DELOS SANTOS, LPT LEARNING FOOD AND BEVERAGE
LESSON INCLUSIVE AREA SERVICE
LOG DATE & TIME NOVEMBER 18-21, 2024
SENIOR HIGH SEMESTER 1ST SEMESTER /
3:00 PM – 5:00 PM
SCHOOL /QUARTER 2ND QUARTER

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY

A. Content Standard The learner demonstrate understanding of concepts and principles in welcoming guests and taking food and
beverage orders
B. Performance Standard The learner:
1. demonstrates knowledge and skills in food and beverage service in relation to attending / monitoring
kitchen and dining service points
2. Prepares schedule of menus to be served
3. Perform strictly the sanitation and hygiene practices in dealing with guests, and in responding to their
food and beverage service needs
C. Learning LO 4. Liaise between kitchen and dining areas TLE_HEFBS9-12GO-IIg-h-4
Competencies/Objectives 4.1 Place and send orders to the kitchen promptly
(Write the LC Code) 4.2 Check quality of food in accordance with established standard
4.3 Check tableware for chips, marks, cleanliness, spills, and drips
4.4 Carry out plates and/or trays safely
4.5 Advise promptly colleagues regarding readiness of items for service
4.6 Relay information about special requests, dietary or cultural requirements accurately to kitchen where
appropriate
4.7 Observe work technology according to establishment standard policy and procedure
II. CONTENT 19. Workflow structures within food and beverage service location
20. Product and Service Knowledge
21. Communication and interpersonal skills
22. Tray and plate carrying techniques
23. Duties and responsibilities of food service team
III. LEARNING Curriculum Guide
RESOURCES
A. References
1. Teachers’ Guide
Pages
2. Learners’ Materials
Pages
3. Textbooks Pages
4. Additional Materials
from Learning
Resources Portals
B Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous  Quick review on  Recap on tray  Brief review on  Quick review on
lesson or presenting tableware inspection. carrying. communication. liaising and
new lesson  Introduce safe  Introduce  Focus on relaying communication.
carrying techniques. communication about special requests  Introduce policies on
item readiness. accurately. work technology use.
B. Establishing a  To learn proper  To practice timely and  To learn how to  to understand and
purpose for the methods of safely clear communication effectively follow establishment
lesson carrying plates and with colleagues. communicate guest- policies on
trays. specific needs. technology.
C. Presenting  Demonstrate correct  Simulate informing  Demonstrate relaying  show proper use of
examples/instances grip and posture. colleagues about food dietary restrictions to POS systems, order
of the new lesson or equipment the kitchen. screens, and
readiness. communication
gadgets.
D. Discussing new  Practice carrying  Role-play: calling out  Role-play: taking  demonstrate correct
concepts and trays with proper readiness status. special requests from operation of work
practicing new skills balance and grip. guests. technology.
#1
E. Discussing new  Role-play scenarios  Practice using clear,  Practice accurate  Practice using
concepts and involving serving and concise language. relay of information to technology in
practicing new skills clearing. kitchen staff. simulated service
#2 scenarios.
F. Developing mastery  Practical activity:  Group activity:  Simulation: handling  Hands-on activity:
(Leads to Formative students carry trays simulate service flow special requests in students operate work
Assessment 3) with mock food emphasizing different scenarios. technology following
service. communication. policies.
G. Finding practical  Ensures safety and  Efficient teamwork  Respecting guest  Ensures compliance
applications of efficiency in daily improves service. needs enhances and efficiency.
concepts and skills in work. experience.
daily living
H. Making  Proper handling  Good communication  Accurate  Proper technology use
generalizations and prevents accidents minimizes delays. communication upholds standards
abstractions about and spills. prevents errors. and security.
the lesson
I. Evaluating learning  Observation during  Peer assessment  Feedback during role-  Observation and
role-play. during role-plays. play. technical skills
assessment.
J. Additional activities  Video tutorials on safe  Create a  Write a brief report on  Assign tasks
for application or tray handling. communication handling special
remediation checklist for service request.
staff.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation
C. Did the remediation
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 it work?
F. What difficulties did I
encounter which my
principal or
supervisor can help
me solve?
G. What innovation or
localized materials
did I used/discover
which I wish to share
with other learners?

PREPARED BY: CHECKED BY:

TONY P. DELOS SANTOS, LPT CELSO BURGOS JR., LPT, MEd-EM
TEACHER SCHOOL PRINCIPAL