SCHOOL RIZAL REGION NATIONAL HIGH SCHOOL GRADE LEVEL 11
GRADES 1 TO 12 FOOD AND BEVERAGE
TEACHER SHARLENE D. CABANILLA LEARNING AREA
DAILY LESSON LOG SERVICES
TEACHING DATES AND TIME FEBRUARY 13-17 QUARTER 3
A. Content Standard The learner demonstrates understanding of concepts and principles in preparing the dining room/restaurant area for service.
The learner independently prepares the dining room/restaurant area for service; and demonstrate knowledge and skills of food
B. Performance Standard
and service in relation to taking table reservation.
C. Learning Competencies
Prepare the dining room/restaurant area for service TLE_HEFBS9- 12AS-IIe-b-1
(Write the LC Code for each)
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Identify food and
I: OBJECTIVES beverage service
(Specific targets for the day ) operation;
identify the different
types of restaurants,
staff and
management;
explain the
importance of food
and beverage
services.
II: CONTENT Prepare the dining
( Topic for the day ) room/restaurant area
for service
REFERENCES Curriculum Guide
A. Teacher’s Guide pages: page 8 of 25
B. Learners’ Material pages
C. Other references
III: PROCEDURE What comes into your
mind if you heard
A. Review of the previous food and beverages
Lesson (Key Concepts) services?
B. Priming activities to
Photo analysis
Introduce the day’s lesson
FOOD SERVICE
C. Discussion of the The Department
concepts/skills responsible in the
(Anchor on the 4As ) preparation and
delivery of food and
beverage and service
to guest in all its
outlets, guestrooms,
function room and
outside catering in
accordance with
prescribed standards.
IV: EVALUATION/FORMATIVE Quiz
( Any form of summative test/
performance test) Give a brief
description and sample
questions
V: REFLECTION
A: Were all the objectives
attained? Why or why not?
B. What went well? What
went wrong?
C. Mastery level of the
learner
% of those who did not
master the
Competency/ies ( 80%
below )
% of those who averageey
master the
competency/ies ( 81%-
91% )
% of those who proficiently
master the
competency/ies ( 91% -
100% )
VI: UTILIZED
LOCALIZED/INDIGENIZED
LEARNING
RESOURCES(kindly
Identify)
VII: LOG
Prepared by: Checked by:
SHARLENE D. CABANILLA JULIETA M. DOMINGO,EdD
Subject Teacher Principal IV