Republic of the Philippines

Department of Education
Schools Division Office
Mandaluyong City
HIGHWAY HILLS INTEGRATED SCHOOL
Calbayog St. Mandaluyong City

TABLE OF SPECIFICATION
Subject Area: Grade 9 Bartending
S.Y. 2018-2019

1ST LESSON COMPETENCIES NO. OF PERCEN NO. ITEM

QUAR SESSIO TAGE OF NUMBE
TER NS ITEMS RS

INTRODUCTION
1. Explain the basic concepts in
Introduction bartending. 2 18 9 1,2,3,4
1. Basic concepts in ,5 6, 7
Bartending 2. Discuss the relevance of the 8 and 9
2. Relevance of the course course.
3. Career opportunities
3. Explore opportunities for
Bartending as a career.

PERSONAL
LO 1. Recognize PECS
ENTREPRENEURIAL
needed in Bartending. 4 14 7 10, 11,
COMPETENCIES - PECs
1.1 Assess one’s PECS;
12,13,
characteristics, lifestyle, skills,
1. Assessment of Personal traits. 14, 15
Entrepreneurial 1.2 Compare one’s PECS with & 16
Competencies and Skills those of an entrepreneur.
(PECS) vis-à-vis a
practicing
entrepreneur/employee:
1.1 Characteristics 1.2
Lifestyle 1.3 Skills 1.4
Traits 2. Analysis of PECS
in relation to an
entrepreneur

ENVIRONMENT AND LO 1. Generate a business idea 17,18,

MARKET (EM) that relates with a career choice 19,20,
in Bartending. 1.1 Discuss SWOT 4 26 13
SWOT analysis analysis. 1.2 Generate a 21,22,
1. Key concepts in business idea based on the 23,24,
environment and market SWOT analysis. 25,26,
2. Differentiation of
products, services,
customers and their 27,28
buying habits & 29
3. Competitions in the
market LO 1. Seek information on
the industry.
LESSON 1: 1.1 Identify and access sources
DEVELOPING AND
2 2 1 30
of information on the industry.
UPDATING INDUSTRY 1.2 Obtain information to assist
KNOWLEDGE (DUI) effective work performance in
line with job requirements.
1.3 Access and update specific
information on sector of work.
1.4 Apply industry information
correctly to day-to-day work
activities.
LO 2. Update industry
knowledge 2 2 1 31
2.1 Use informal and/or formal
research to update general
knowledge of the industry.
2.2 Share updated knowledge
with customers and colleagues
as appropriate and incorporated
into day-to-day working
activities.
LO 1. Follow hygiene
procedures. 2 2 1 32
1.1 Implement workplace
hygiene procedures in line with
LESSON 2: enterprise and legal
OBSERVING requirements.
WORKPLACE HYGIENE 1.2 Carry out handling and
PROCEDURES (OWH) storage of items in line with
enterprise and legal
requirements.
LO 2. Identify and prevent
hygiene risks 4 6 3 33,34
1.5 Identify potential hygiene
risks in line with enterprise & 35
procedures.
1.6 Take action to minimize and
remove risks
within scope of individual
responsibility of enterprise/legal
requirements.
1.7 Report hygiene risks beyond
the control of individual staff
members to the appropriate
person for follow up.
LO 1. Plan and prepare for task to
be undertaken. 1 2 1 37
1.1 Determine requirements of
task.
LESSON 3: 1.2 Select appropriate hardware
PERFORMING and software according to task
COMPUTER assigned and required outcome.
OPERATIONS (PCO) 1.3 Plan task to ensure OH & S
guidelines and procedures.
LO 2. Input data into computer.
1.3 Enter data into the computer 1 2 1 36
using appropriate
program/application in
accordance with company
procedures.
1.4 Check and save accuracy of
information and save in
accordance with standard
operating procedures.
1.5 Store Input data in storage
media according to
requirements.
1.6 Perform work within
ergonomic guideline

LO 3. Access information using 1 2 1 38

computer.
3.1 Select correct
program/application based on
job requirements.
3.2 Access program/application
containing the information
required according to company
procedures.
3.3 Navigate desktop icons
correctly.
3.4 Perform keyboard
techniques out in line with OH &
S requirements for safe use of
keyboards.
LO 4. Produce/output data using 4 2 1 39
computer system.
4.1 Process entered data using
appropriate software
commands.
4.2 Print- out data as required
using computer
hardware/peripheral devices in
accordance with standard
operating procedures.
4.3 Transfer files and data
between compatible systems
using computer software,
hardware/ peripheral devices in
accordance with standard
operating procedures.
 LO 5. Maintain computer 2 4 2 40 &
equipment and systems. 41
5.1 Implement systems for
cleaning, minor maintenance
and replacement of
consumables.
5.2 Execute procedures for
ensuring security of data,
including regular back-ups and
virus checks in accordance with
standard operating procedures.
5.3 Apply basic file maintenance
procedures in line with the
standard operating procedures.

LESSON 4: PERFORMING LO 1. Follow workplace 2 2 1 42

WORKPLACE AND SAFETY procedures for health, safety
PRACTICES (PWS) and security practices.
1.1 Follow correct health, safety
and security procedures in line
with legislation, regulations and
enterprise procedures.
1.2 Identify and report breaches
of health, safety and security
procedures and reported in line
with enterprise procedure.
1.3 Report suspicious behavior
or unusual occurrence in line
with enterprise.

LO 2. Deal with emergency 4 2 1 43

situations.
2.1 Recognize and respond to
emergency and potential
emergency situations and take
appropriate action within
individual’s scope of
responsibility.
2.2 Follow emergency
procedures in line with
enterprise procedures.
2.3 Respond to emergency
situations.
 2.4 Report details of emergency
situations in line with enterprise
procedures.
LO 3. Maintain safe personal 1 2 1 44
presentation standards.
3.1 Identify and follow safe
personal standards in line with
enterprise requirements.
LESSON 5: PROVIDING LO 1. Greet customer. 1 2 1 45
EFFECTIVE CUSTOMER 1.1 Greet guests in line with
SERVICE (PEC) enterprise procedure.
1.2 Use appropriate verbal and
non-verbal communications to
the given situation.
1.3 Observe non- verbal
communication responding to
customer.
1.4 Demonstrate sensitivity to
cultural and social differences
LO 2. Identify customer needs. 1 2 1 46
2.1 Use appropriate
interpersonal skills to identify
accurately customer needs.
2.2 Assess customer needs for
urgency and identify priority for
service delivery.
2.3 Provide information to
customers.
2.4 Identify personal limitation
and seek appropriate assistance
from supervisors in addressing
customer needs.
LO 3. Deliver service to 1 2 1 47
customer.
3.1 Attend customer needs in
line with enterprise procedure.
3.2 Maintain appropriate
rapport with customer to
enable high quality service
3.3 Take opportunity to
enhance the quality of service
and products.
 LO 4. Handle queries through 1 2 1 48
telephone, fax machine,
internet and email.
4.1 Use telephone, computer,
fax machine, internet to
determine customer
requirements.
4.2 Record queries/ information
in line with enterprise
procedure.
4.3 Act correctly on queries in
line with enterprise procedure.
LO 5. Handle complaints, 1 4 2 49 &
evaluation and 50
recommendations.
5.1 Greet guests with a smile
and eye-to-eye contact.
5.2 Take responsibility in
resolving the complaint.
5.3 Establish and agree nature
and details of complaint with
the customer.
5.4 Take appropriate action to
resolve the complaint to the
customer’s satisfaction
wherever possible.

41 100 50

Prepared by: Approved by:

MARICEL C. CONCEPCION NORIETTA R. UBALDO

TLE Teacher Head Teacher III, TLE