Lesson Plan in T.L.

E
Food and Beverage Services

I. Objectives: At the end of the lesson, 90% of the Grade 11 students should be able to:

A. Content Standards:
The learner demonstrates understanding of concepts and principles in welcoming guests
and taking food and beverage orders

B. Performance Standards:
The learners demonstrates knowledge and skills in food and beverage service related to
taking food and beverage orders

C. Learning Competencies:
Present menu to customers, take orders completely, and take note of the special
requests.
Specific Objectives:
Take food and beverage order.
I.I Explain why repeat order is necessary.
I.2 Master the proper sequence in taking food and beverage orders.
I.3 Repeat back orders to the guests to confirm items.
Code:TLE_HEFBS9-12GO-IIe-f-3
II. Content: Order taking procedure
III. Learning Resources:
A. References: FBS Curriculum Guide, Book
B. Other Instructional Resources: Video Clips/LCD Projector and materials illustrated in
manila paper.

IV. Procedures:
1. Prayer
2. Greetings
3. Checking of Attendance

Teachers Activity Students Activity

Good day class! How are you? Good afternoon too, ma’am.

Class, before we start our lesson let us have our Prayer

prayer.
Who is the absent today?

What is our last lesson? Welcoming the guest ma’am

So, How to welcome the guest? Student answers may vary.

Very good class, any questions about on how to No ma’am

welcome the guest?
let us proceed to our next topic.
 I. Motivation
A. Activity

Teachers Activity Students Activity

Have you been experience to eat in the Yes ma’am

restaurant?
Who can give me expressions in taking orders
and giving orders as many as you can. I will give
you 2 minutes to think.
Now, let us check your answers. The students answer may vary.

All of your given expressions are correct.

Now we will have an activity. Are you ready? Yes ma’am

Instructions:
1. Group yourself into two groups.
2. Arrange the rumbled steps in order in taking
food and beverages orders.
3. I will give you 5 minutes to arrange the
rambled steps and paste it in the board.

Any questions? None ma’am

II. Presentation
A. Analysis

Teachers Activity Students Activity

Class what have you learned from the activity? Ma’am, I have learned that we need to repeat
order so that we can serve the correct orders of
the guest.

What skill is essentially needed when taking Ma’am the receptionist must have a good
food and beverages orders? communication skills and self confidence in
taking orders.

Very good. So that we can served the right order according

Do you think it is necessary to list the order in to guest ordered.
the order slip? Why?
Very good!!
Abstractions:

Teachers Activity Students Activity

Now, As I will demonstrate to you the sequence in
taking food and beverage order.
You will, check your activity if it is correct order. If you
got it correctly say Hurray if not say Hephep.

The first step

1.With a pen, menu and order slip, approach the table
and stand at the left side of the guest.

2. Stand erect. Look at each guest, smile and greet Yes ma’am
each one by his/her name and title (if unknown).
Address them with Sir/Ma’am if name is known.
Can you follow?

3. Present the menu.

Present it with the cover facing the guest; give one for Yes ma’am
each starting with the ladies. If the menu is a book
type, present it close with the cover facing the guest. If
it has only 2 pages, present it open.
Can you follow?
Yes ma’am
4.If the guest is taking time to review the menu say,
Sir/Ma’am, may I take back for you to order.

Yes, ma’am
5. Ask the guest if they are ready to order by saying:
“Ma’am/Sir, may I take your orders now?
“Take order beginning with the ladies, and then move
clockwise until you get everyone’s order. Write order
in an order slip to be transferred to the guest check.”

6. Write all orders in an order slip in triplicate. One Yes, ma’am

copy goes to the kitchen, another copy for the cashier
and last copy is for the waiter.
 Do not forget to write the date, table number
and quantity ordered, desired preparation (if
applicable) and name of waiter.
 Use standard abbreviations that can be
understood by both the waiter and the cook
 Bring one copy of the order slip to the kitchen
and another for the cashier.

7. Do suggestive Selling. Take efforts to sell a complete Yes, ma’am

meal. If guest order the main course only, offer
appetizers, soups, salads, and desserts. Offer variety of
item; suggest wine that will best complement the
meal. When guests cannot make up his mind as to
what to order, give your suggestions
8. If the order takes time, inform the guest outright Yes ma’am
and inform the approximate cooking time.
Any questions? No ma’am
9. If the item order is out of stock, inform the guests Yes ma’am
outright and suggest an appropriate substitute. Tell
the guest outright when his/her order is not available.
 I’m sorry Sir/Ma’am but we run short or
________. But you might want to try
___________. Mention appropriate
alternative.

10. Repeat the order to guest for confirmation and

prevent misunderstanding. As you repeat, mention the
items ordered.
 For your order, you have ordered 1Crisp
Shrimp Fritters, 1 cream of mushroom soup, 1
garden salad and a glass of pineapple juice. Did
I take all your orders correct Sir/Ma’am?

Class can you follow? Yes Ma’am

Very good!!!
11. Get the menu book by saying, “ma’am/Sir, May I Yes ma’am
borrow the menu card/book and say thank you before
leaving the table.

Questions class? None ma’am

Can you follow? Yes ma’am

Application:

Teachers Activity Students Activity

Direction: Yes ma’am
A. Find a partner next to you.
B. In a ½ sheet of paper list the correct sequence on
how to take food and beverage orders.
C. You’re given five minutes.

Agreement:
 The students will familiarize the proper taking of food and beverage order.
 The students that did not performed today will perform tomorrow.
Rubrics:
Performance Criteria
Prepare all the materials needed. 15%
Present the menu card / book. 10%
Ask guest if they are ready to order. 10%
Take food and beverage order. 10%
Take and write all orders in an order slip. 10%
Do suggestive selling. 15%
Repeat the order. 20%
Before leaving the table, thank the guest politely and 10%
collect all menu card /book.
Total score 100%

V. Remarks:

VI. Reflection:

Prepared by:

ARSHELL T. BALANAY