LESSON PLAN

IN
TVL – FOOD AND BEVERAGE SERVICES

TEACHER: JOHN WINSTON P. DE PEDRO

DATE: June 4-5, 2018
TIME: 9:50-11:50
GRADE LEVEL: GRADE 11- HE 1
LEARNING AREA: HE-FBS
QUARTER: 1

OBJECTIVES:

A. CONTENT STANDARD: The learner demonstrates understanding of the

basic concepts, and underlying theories in food and beverage services.
B. PERFORMANCE STANDARD:
. The learner independently demonstrates competencies in food and
beverage services as prescribed in the TESDA Training Regulations.
. The learner demonstrates knowledge and skills in food and beverage
service related to its concepts, job opportunities, future career
preparation, and market demand.
C. LEARNING COMPETENCIES:
1. Explain core concepts in food and beverage services
2. Discuss the relevance of the course
3. Understand the significance of food and beverage service in today’s
market job demands
4. Explore on opportunities
5. Recognize food and beverage service opportunities for other related
future careers
D. SPECIFIC OBJECTIVES:
Recognize the core concept, market job demands and opportunities in
food and beverage services.
 Determine the core concept, market job demands and opportunities in
food and beverage services.
Value the core concept, market job demands and opportunities in food
and beverage services.

CODE:

CONTENT:
1. Core competencies of Food and Beverage Services NC II
2. Personal Experience

LEARNING RESOURCES:
REFERENCE: CG, TR, CBLM
MATERIALS: Laptop, projector

PROCEDURE:
A. Pre-Activity
PRAYER
GREETINGS
CHECKING OF ATTENDANCE
MOTIVATION: guess a pic!
REVIEW/PRESENTING NEW IDEAS: opportunities in food and beverage services
PRESENTING THE PURPOSE OF THE LESSON: In this lesson, we are going give
importance and value the core concept, market job demands and opportunities in
food and beverage services.

ACTIVITY:
GUIDE QUESTION:
1. How do you find the video presentation?
2. What are the opportunities in food and beverage services?
 Present a video clips
ANALYSIS:
What are your observations after seeing the video?

ABSTRACTION:
Enumerate the core competencies of food and beverage services.
Share personal experience being food and beverage service
attendant.

APPLICATION:
Ask somebody to share their own experience and perspective in the
subject

ASSESSMENT/EVALUATION:
Conduct pre-test.
AGREEMENT:
The student agreed to be ready in every task assigned to them.

REMARKS:
The students are very active and attentive.

REFLECTION:
It is good that there is interaction from both students and the
teacher.
 LESSON PLAN
IN
TVL – FOOD AND BEVERAGE SERVICES

TEACHER: JOHN WINSTON P. DE PEDRO

DATE: June 11-12, 2018
TIME: 9:50-11:50
GRADE LEVEL: GRADE 11- HE 1
LEARNING AREA: HE-FBS
QUARTER: 1

OBJECTIVES:

A. CONTENT STANDARD: The learner demonstrates understanding of

concepts, and principles in preparing the dining room/restaurant area
for service.
B. PERFORMANCE STANDARD: The learner
 Independently prepares the dining room/restaurant area for
service
 Demonstrate knowledge and skills of food and beverage
service in relation to taking table reservations

C. LEARNING COMPETENCIES: Take Table Reservation

Answer inquiries promptly, clearly and accurately
Ask pertinent questions to complete the details of the reservations
D. SPECIFIC OBJECTIVES: Identify steps in answering the telephone calls
and the details of reservation.
Demonstrate the proper steps in answering telephone calls and how to
get the details of reservation.
Value the proper telephone etiquette.

CODE: TLE_HEFBS9-12AS-Ia-b-1
CONTENT:
1. Food Service System
2. Reservation Process
3. Telephone Ethics

LEARNING RESOURCES:
REFERENCE: CG, TR, CBLM AND TEXTBOOK-Food and Beverage Services and
management by Amelia S. Roldan
MATERIALS: Laptop, projector, telephone and reservation form

PROCEDURE:
A. Pre-Activity
PRAYER
GREETINGS
CHECKING OF ATTENDANCE
MOTIVATION: Identifying the different kind of sounds usually used in a
restaurant through multimedia presentation
a. Sound of a doorbell b. Sound of a door knock
REVIEW/PRESENTING NEW IDEAS: Proper way of answering telephone calls
PRESENTING THE PURPOSE OF THE LESSON: In this lesson, we are going give
importance and value the guest inquiries through answering telephone calls

ACTIVITY:
GUIDE QUESTION:
1. How do you find the video presentation?
2. What have you watched from the video, how many telephone rings
before you lift the phone?
3. What is the first thing to be done in answering telephone call?

Present a video clips on how to answer telephone calls

ANALYSIS:
What are your observations after seeing the video?
What should be the tone and volume of your voice in answering
telephone call?
 How will you answer the telephone call?

ABSTRACTION: To avoid misunderstanding and conflict with the person on

the other line, answer or take the call promptly, clearly and accurately.
Demonstrate the proper procedure in answering telephone call.

APPLICATION: GUIDED PRACTICE

Each student will perform the actual answering/ receiving telephone
call.

ASSESSMENT/EVALUATION:
The student will be graded based on the rubrics:
Highly Skilled Skilled Unskilled
86-90 75-85 70-74
Answer inquiries Inquiries are Inquiries are Inquiries were not
promptly, clearly answered promptly, answered promptly answered promptly,
and accurately clearly and and clearly but not clearly and
accurately accurately accurately
Ask pertinent Ask pertinent Ask pertinent Does not ask
questions to questions all the question completely ask the
complete the times to complete sometimes the details of
details of the the details of details of reservation
reservations reservation reservation
AGREEMENT:
The students agreed to have their individual performance for
mastery of their skills.

REMARKS:
Was not able to finish because of the celebration of Independence
Day.

REFLECTION: