Академический Документы
Профессиональный Документы
Культура Документы
Department of Education
REGION-VIII
SCHOOLS DIVISION OFFICE OF LEYTE
ATTY. ROQUE A. MARCOS MEMORIAL SCHOOL
LA PAZ, LEYTE
SIMPLIFIED MELC-BASED BUDGET OF LESSONS IN FOOD AND BEVERAGE SERVICES (NC II)
SENIOR HIGH SCHOOL FIRST SEMESTER S.Y 2020-2021
Quarter: 1st
Duration: SEPTEMBER 7-11, 2020 (5 Days)
Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. The learner demonstrates knowledge and skills in food and beverage service related to table setting, table skirting, and napkin folding in accordance with the proper procedures and guidelines.
MELC: 1. Prepare the Dining Room/Restaurant Area for Service (AS)
LO 3. Set –Up tables in the dining area
Code: TVL_HEFBS912AS-Ie-f-3
September 7 September 8 September 9 September 10 September 11
What are the General What is table set up? What are the formal and What is table napkin What is table skirting?
Rules in laying in formal set up? folding?
covers/Table Set-Up? How do you set up How does formal and How do you fold table How do you skirt table
How do you follow rules in table? informal set up done? napkin? for a formal occasion?
laying covers/table set up?
Activity: Activity: Activity: Activity: Activity:
Present ideas on general Set up ala carte Set up formal - Fold different styles of Skirt different kinds of
rules in laying breakfast and American, French, table napkin folding. skirting in the table
covers/table set-up lunch/dinner on the table Russian table setting and
Instructional materials informal set up English, Instructional Materials Instructional Materials
Instructional Materials
Information sheet on Chinese and Buffet set Information sheet on Information sheet on
Information sheet on table set up up. napkin folding table skirting
General Rules in laying Instructional Materials
Task sheet- Set up ala Task sheet- Fold Task sheet – Identify
covers/table set up Information sheet on
carte breakfast and different styles of table different kinds of Skirting
Task sheet- Observe lunch/dinner table on formal and in formal set napkin in your home and skirt table in your
general rules in laying table in your home. up home.
covers/table set up Task sheet- Set up
Russian lunch and
American Breakfast in
your home.
Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. Demonstrates knowledge and skills in food and beverage service related to taking food and beverage orders.
2. Practice skills in responding to customers’ needs in terms of taking down correct menus, and special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that are within the bounds of the service guidelines of the establishment.
MELC: 2. Welcome Guests and Take food and Beverage Orders (GO)
LO 3. Take food and Beverage Orders
Code: TVL_HEFBS912GO-IIe-f-3
October 5 October 6 October7 October 8 October 9
What are What are Order taking What is take food and What is Order slip? What is adjusting
types of Procedures? beverage orders? How do you record tableware and cutlery?
menu? How do you follow How do you take food food and beverage How do you provide
How do you order taking and beverage order? orders using order and adjust tableware
present procedures? Activity: Take food and slips? and cutlery appropriate
menu list to Activity: Take order to guest beverage/drink orders and Activity: Record food and for the menu choices?
guest? Instructional Materials repeat back orders to the beverage orders in order pad Activity: Adjust tableware and
Activity: Present menu to Information Sheet on guests to confirm items. Instructional Materials cutlery appropriate for the menu
guests. Order Taking Instructional Materials Information sheet on choices.
Instructional Material Procedures Information on taking Order Slip Instructional Materials
Information sheet on Task sheet- Take food and Task sheet- Record Information sheet on
types of Menu order to guest/family beverage/drink orders food and beverage Adjusting tableware
Task sheet- Present member in your home Task sheet- take food order to the and cutlery
menu to guest/family and beverage/drink guest/family member Task sheet- Adjust
member orders to guest/family in your home table ware and cutlery
member in your home. appropriate for the
choices for the menu
items in your home.
Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. Demonstrates knowledge and skills in food and beverage service in relation to attending/monitoring kitchen and dining service points
MELC: 2. Welcome Guests and Take food and Beverage Orders (GO
LO 4. Liase between kitchen and dining areas
Code: TVL_HEFBS912GO-IIg-h-4
October 12 October13 October 14 October 15 October 16
What is What is What is product and What are the tray What are the duties
work flow liase? service knowledge? and plate carrying and responsibilities
structures How to How do you learn product techniques? of food service
within food liase and service knowledge? How do you follow the tray team?
and between Activity: Identify the product and plate carrying How do you apply duties and
beverage kitchen and and service knowledge techniques? responsibilities of food
service? dining shown in the picture Activity: Carry trays and service team?
How does area? Instructional Materials plates safely. Activity: Identify duties and
work flow Activity: Take and place food Information Sheet on Instructional Materials responsibilities of service
structures orders to the kitchen and bar. Product and service Information sheet on team shown on the picture
within food Instructional Materials knowledge carrying trays and Instructional materials
and Information sheet on Task sheet – Label plates Information sheet on
beverage liase between the product and Task sheet- Carry Duties and
service? kitchen and service service knowledge trays and plate responsibilities of
Activity: Present ideas on area shown on the safely in your home food
work flow structures within Task sheet –Take picture. Task sheets- Label
food and beverage service. food orders and Duties and
Instructional Materials place food orders to responsibilities
Information sheet on the kitchen and bar shown on the
work flow structures picture.
within in food and
beverage service
Task sheet- Label
the work flow
structures within
food and beverage
service shown on the
picture