1 2SEMI

– B R UDETAILED
NOISE LESSON PLAN
TIME: IN FOOD & BEVERAGE
7:30-8:0 DATE: SERVICES
JUNE 4, 2019

I. OBJECTIVES
A. Content Standard:
The Learners demonstrate understanding of concepts, and principles in preparing the dining
room/restaurant area for service.
B. Performance Standard: The learners:
1. Independently prepares the dining room/restaurant area for service
2. Demonstrate knowledge and skills of food and beverage service in relation to taking table
reservations
C. Learning Competency:
LO 1. Take table reservations (TVL_HEFBS9-12AS-Ia-b-1)
1.2 ask pertinent questions to complete the details of the reservations
1.3 Record reservation data on forms accurately based on establishments standards
II. CONTENT
Types of reservation

III. LEARNING RESOURCES

A. References
1. Curriculum Guide Pages – Page 10 of 34
2. Teacher’s Guide Pages -
3. Learner’s Material Pages – Page 7-10
4. Textbook Pages -
B. Other Learning Resources

IV. PROCEDURES

A. Motivation
1. A picture will be shown to the class.
2. Asks: What is the picture all about?
B. Activity
1. Ask the learners of what they know about reservation?
3. The class will collaborate be divided into 4 groups and the group will make a role play as a representation
of their ideas.

C. Analysis
1. Asks: what was the common ideas brought by the group.

D. Abstraction
1. Discussion of food service system.

A. Application
As a future restauranteur/hospitality professional what do you think is the relevance of knowing the
reservation process?

B. Evaluation
In a ¼ sheet of paper answer the following questions
1.What are the different types of reservation. (5 points)

C. Assignment
Advance study about the advantages and disadvantages of taking reservation.

V. REMARKS

VI. REFLECTION

Prepared by: Checked by: Noted by:

MARJIN ADRIANO-CULTURA ANNALIZA M. RELOBAN MELDA M. MARCOS, Ph.D.

Teacher Grade Level Dean/ Master Teacher I School Principal I
 1 2SEMI
– B R UDETAILED
NOISE LESSON PLAN
TIME: IN FOOD & BEVERAGE
7:30-8:0 DATE: SERVICES
JUNE 4, 2019

I. OBJECTIVES
A. Content Standard:
The Learners demonstrate understanding of concepts, and principles in preparing the dining
room/restaurant area for service.
B. Performance Standard: The learners:
1. Independently prepares the dining room/restaurant area for service
2. Demonstrate knowledge and skills of food and beverage service in relation to taking table
reservations
C. Learning Competency:
LO 1. Take table reservations (TVL_HEFBS9-12AS-Ia-b-1)
1.1 Answer inquiries promptly, clearly and accurately
D. Content
Food Service Operations

II. LEARNING RESOURCES

A. References
5. Curriculum Guide Pages – Page 2 of 25
6. Teacher’s Guide Pages -
7. Learner’s Material Pages – Page 7-10
8. Textbook Pages -
B. Other Learning Resources

III. PROCEDURES

A. Motivation
1. A picture will be shown to the class.
2. Asks: What is the picture all about?
B. Activity
1. The class will be divided into 4 groups wherein they will choose a leader and a reporter.
2. Ask the learners of what they know about food and beverage services.
3. The group will collaborate their ideas and present it to the class.

C. Analysis
1. Asks: what was the common ideas brought by the group.

D. Abstraction
1. Discussion of food service system.

D. Application
As a future restauranteur/hospitality professional what do you think is the relevance of knowing the kind of
service system your establishment is using?

E. Evaluation
In a ¼ sheet of paper answer the following questions
1.What are the different food service system. (5 points)

F. Assignment
Advance study about reservations.

IV. REMARKS

V. REFLECTION

Prepared by: Checked by: Noted by:

MARJIN ADRIANO-CULTURA ANNALIZA M. RELOBAN MELDA M. MARCOS, Ph.D.

Teacher Grade Level Dean/ Master Teacher I School Principal I
1 2SEMI
– B R UDETAILED
NOISE LESSON PLAN
TIME: IN FOOD & BEVERAGE
7:30-8:0 DATE: SERVICES
JUNE 4, 2019

Prepared by: Checked by: Noted by:

MARJIN ADRIANO-CULTURA ANNALIZA M. RELOBAN MELDA M. MARCOS, Ph.D.

Teacher Grade Level Dean/ Master Teacher I School Principal I