GRADE 1 to School BITADTON NATIONAL HIGH
12
DAILY
LESSON LOG
Teaching Dates JUNE 3, 2019 (7:30- 5:00)
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/Objectives
Write the LC code for each.
II. CONTENT
III. LEARNING RESOURCES
D. References
1. Teachers Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
E. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/Instances of
the new lesson
D. Discussing new concepts and
practicing new skills # 1
Grade Level
SCHOOL 11
Teacher Learning
JESABE P. TAON Area FOOD AND BEVERAGE
SERVICES
Quarter
and Time FIRST QUARTER
The learner demonstrates an understanding of concepts and principles in providing a
link between the kitchen and service area.
The learner independently provides a service link between the kitchen and service area.
LO1. Liase between kitchen and service areas TLE_HEFB12KSa-h-1
WORKFLOW STRUCTURES WITHIN THE FOOD AND BEVERAGE SERVICE LOCATION
A. Describe the origin and nature of food service.
B. Design your own layout of your rsstaurant
C. Appreciate the importance of food and beverage services individual tasks
Curriculum Guide page 1
None
None
laptop, powerpoint presentation, pictures, instructional materials
www.google.com, www.youtube.com
Guide questions:
1. What can you say about the first picture? How about in the second picture?
2. What do we call to this person in the first picture? How about in the second picture?
3. How does these person function in their workplace?
4. What do you think are the things they may be in common? Why?
5. What is food and beverage services?
Group yourselves into two. Presenting a video clip. Observe the management style
of the cafeteria or canteen teacher.
Dramatize the effect of positive and negative traits of food service in relation to
a. Customers
b. Co-workers
c. Management
 Discuss on how to relay information in a clear and concise manner using
appropriate communication techniques
 Discuss on how to monitor and attend kitchen service points to ensure
prompt pick up of food.
 Identify additional items required from the kitchen by monitoring services
areas and consulting with other service colleagues.
1
E. Discussing new concepts and
practicing new skills # 2

F. Developing mastery Essay: Read and answer each items carefully.

(leads to Formative Assessment
3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
1. What is the importance of food and berverage service industry in our community?
(10pts)
2. How is food and beverage services affects in our daily life? Explain (5pts)
3. Why do we need to design or layout in building a restaurant? (5 pts)
In a long bond paper, make your own floor plan of your dreamt restaurant. make sure to label
each part of your floor plan. Use coloring materials to make your work creative.
1. What is the importance of food and beverage service in the community?
2. How does it help the economic growth of the business industry?
3. As a student, what are the characteristics must a food and beverage service attendant
must posses?

I. Evaluating learning Class will be divided into 3 groups. Each group must show in their performance the
characteristics of a food and beverage service attendants.

J. Additional activities for application

or remediation
V. REMARKS

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?