DETAILED LESSON PLAN
NAME: JESSA MAE E. PALACA SCHOOL:CARMEN NATIONAL HIGH SCHOOL
LEARNING AREA: FOOD AND BEVERAGES SERVICES NC II GRADE LEVEL : 10
QUARTER/ DOMAIN: 4th_ Quarter DATE:
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding of concepts and principles in providing room service.
B. Performance The learners demonstrates the knowledge and skills in preparing food and beverage service
Standards in accordance to the establishment standard with efficiency.
C. Learning Set up trays and trolleys keeping in mind balance, safety, and attractiveness.
Competencies TVL_HEFBS9-12RS-IVb2
Set up room service trays and trolleys according to the food and beverage order.
D. Learning At the end of the lesson, the students are expected to:
Objectives
knowledge Discuss the setting up of trays and trolleys.
skills Perform the setting up trays and trolleys.
Value the importance of setting up trays and trolleys in room
Attitudes
service.
II. CONTENT Set-up Trays and Trolleys
II. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages Food & Beverage Services Manual
2.Learner’s Materials Pages Pp. 300-304
3.Textbook Pages
4.Additional Materials from
Learning Resources (LR)
Portal
B. Other Learning Powerpoint presentation about the topic
Resources Laptop
Television
Pictures
Activity sheets
IV. PROCEDURES
Teacher’s Activity Student’s Activity
Morning Prayer
PRELIMINARY ACTIVITY Classroom Management
> Class Reminders
>Health and Safety Protocols
Checking of Attendance
A. Reviewing the (ELICIT)
previous Directions: Identify the missing word from each statement.
lesson or presenting the Choose the appropriate word from the list in the box. Learners waved their hands
new lesson will be called.
Suggestive selling
Suggestion
Smile
Undecided
Too aggressive
1. As a food server, one of the skills you must possess 1. Suggestive selling
is__________. 2. Suggestion
2.According to the culinary Institute of America (2005), in 3. Suggestive selling
answering guest question, _______ is much safer than 4. Too aggressive
recommendation. 5. undecided
3._________ is an important selling technique. Wherein the
establishment may have a bigger chance to increase sales
and at the same time provide customers satisfaction.
4. The server should be careful not to become
too_________ when making suggestions or
recommendations.
5.You can make suggestions of food items if the guest is
________with their orders.
B. Establishing a purpose (ENGAGE)
The students will participate
for the lesson
ACTIVITY : DECODE ME on the activity.
(The teacher will start the activity, DECODE ME the learners
will solve the word problem and paste the word on the
board)
C. Presenting Examples /
Instances of the New Direction: Decode the following numbers to reveal the
Lesson hidden words.
A D E F I K L N
1 2 3 4 5 6 7 8
O P R S T V W Y
9 10 11 12 13 14 15 16
1.)
8 1 10 6 5 8 4 9 7 2 12
1. NAPKINFOLDS
2. ) 2. SILVERWARE
3. TRAY
12 5 7 14 3 11 15 1 11 3
4. LINEN
5. TROLLEY
3. )
13 11 1 16
4. )
7 5 8 3 8
Learners waved their hands
will be called. The learners will
5. ) present their explanation to
the class
13 11 9 7 7 3 16
ANALYSIS
-NAPKINFOLDS, SILVERWARE,
1. What are the hidden words that are revealed from the TRAY, LINEN, TROLLEY
activity? - It used for setting-up tray or
2. What can you say about with those words? trolley.
To determine what is being referred to in the activity, let us
explore the objectives of our lesson for today.
The students will read the
(The teacher will ask a student to read the learning learning objective posted on
objectives for the day.) the slide.
1. Discuss the setting up of trays and trolleys.
2. Perform the setting up trays and trolleys
3. Value the importance of setting up trees and trolleys in
room service
(EXPLORE The students will participate
D. Discussing New on the activity.
Concepts and Practicing Activity 2: BRAINSTORMING (COLLABORATIVE APPROACH)
New Skill #1
The teacher will group the class into three. Let each group
brainstorm and lists all the specific glassware, silver wares,
crockery and other things that will need in the following
types of breakfast in room service. Post it on the board after
5 mns.
E.Discussing new concepts and Group 1 -Continental Breakfast
practicing new skills #2 Group 2 : Filipino Breakfast
Group 3: American Breakfast
*Filipino Breakfast:*
Tapsilog, pandesal with kesong puti and tsokolate, barako
coffee
*Continental *American Breakfast:*
Breakfast:*
-Pancakes, bacon, scrambled eggs
- Croissant, fruit bowl, with cheddar, hash browns, sausage
yogurt with granola, mini patties, biscuit with gravy, coffee,
pastries, orange juice, orange juice
coffee
(EXPLAIN)
F.Developing Mastery Student will discuss the given
(Leads to Formative ACTIVITY 3: Based on the activity 2, let the students discuss task.
Assessments) the set up the tray or trolley for their given type of
breakfast.
G. Finding Practical (ELABORATE)
Applications of Concepts The Students will perform the
and Skills in Daily Living Activity 4: Based in the activity 2, let the students perform given task.
the sequence of setting-up trays or trolleys in Continental,
Filipino and American Service.
Let the students generalize the lesson by answering the
H.Making Generalizations questions.
and Abstractions about
the Lesson
1. Why is it important to strategically position setup trays 1. Strategically positioning setup trays
and trolleys in room service ensures
and trolleys in room service? efficient workflow, minimizing
2. What are the advantages of keeping setup trays and disruptions and maximizing service
trolleys organized? speed for guests.
3. How does cleanliness and maintenance of setup trays and
2. Keeping setup trays and trolleys
trolleys affect guest satisfaction? organized enhances productivity,
streamlines operations, reduces the
risk of errors, and improves the
overall presentation of the service.
3. Cleanliness and maintenance of
setup trays and trolleys directly
impact guest satisfaction by
upholding hygiene standards,
reflecting professionalism, and
contributing to a positive dining
experience, fostering repeat business
and positive reviews.
I.Evaluating Learning (EVALUATE)
Direction: Label the utensils on the trolley.
1. Cup and Saucer
2. Food Cover
3. Hybol Glass
4. Master Piece
5. Salt and Pepper
6. Place Mat
7. Trolley
8. Bill
J .Additional activities for (EXTEND)
application or In short bond paper, search about the Room Service
remediation Procedure.
CONCLUDING ACTIVITY
REMARKS
Prepared by:
JESSA MAE E. PALACA
Demo Teacher
