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

2016
GRADE
SCHOOL CATEEL INSTITUTE OF ARTS AND TECHNOLOGY, INC. 11
LEVEL
DAILY TEACHER TONY P. DELOS SANTOS, LPT LEARNING FOOD AND BEVERAGE
LESSON INCLUSIVE AREA SERVICE
LOG DATE & TIME OCTOBER 14-17, 2024 SEMESTER
SENIOR HIGH 1ST SEMESTER /
3:00 PM – 5:00 PM /QUARTER
SCHOOL 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. demonstrate knowledge and skills in food and beverage service in relation to seating the guests
2. Communicate needs of customers to the service area with accuracy
C. Learning LO 2. Seat the Guests TLE_HEFBS9-12GO-IIc-d-2
Competencies/Objectives 2.1 Escort and seat guests according to table allocations
(Write the LC Code) 2.2 Utilize tables according to the number of party
2.3 Seat guests evenly among stations to control the traffic flow of guests in the dining room
2.4 Open cloth napkins for the guests when applicable
2.5 Serve water when applicable according to the standards of the food service facility
II. CONTENT Procedure and rationale in seating the guests
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  Review basic
lesson or presenting customer service
new lesson principles.
 Introduce today’s
 focus: Seating guests
according to table
allocations and
managing traffic flow.
B. Establishing a  state the objective: to
purpose for the enable learners to
lesson effective seat guests,
utilize tables properly,
and maintain smooth
dining room
operations.
C. Presenting  Demonstrate how to
examples/instances escort guests to their
of the new lesson tables.
 Show proper table
allocation based on
party size.
 Illustrate opening
cloth napkins and
serving water.
D. Discussing new  Discuss the proper  Discuss strategies for
concepts and escorting technique, distributing guest,
practicing new skills table assignment avoiding congestion,
#1 based on reservation and maintaining a
or walk-in, and table smooth dining
utilization. experience.
 Practice role-play
escorting a guest to a
table, assigning seats,
and opening cloth
napkins.
E. Discussing new  Discuss managing
concepts and traffic flow by
practicing new skills distributing guests
#2 evenly among
stations.
 Simulate seating
multiple guests
arriving
simultaneously,
 ensuring balanced
station utilization.
F. Developing mastery  Conduct supervised  Focus on matching
(Leads to Formative practice in a table sizes with
Assessment 3) simulated dining guests groups,
setup. ensuring comfort and
 Provide feedback on efficiency.
escorting, seating,
and napkin
placement.
G. Finding practical  Discuss how these
applications of skills can improve
concepts and skills in real-world customer
daily living service experiences.
 Emphasize the
importance of
professionalism and
efficiency.
H. Making  Effective seating  Follow the same
generalizations and enhances guests format, focusing on
abstractions about satisfaction. the specific skill of
the lesson  Proper table escorting and seating
management guests based on table
prevents congestion assignments,
and improves service emphasizing proper
flow. techniques and
customer interaction.
I. Evaluating learning  Short quiz on seating
procedures.
 Observations during
role-play activities.
J. Additional activities  Assign learners to
for application or observe actual
remediation restaurant operations
and report on seating
practices.
 Remedial practice for
those needing
improvement.
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