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    Fbs 2019 DLL

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    Jesabe Taon
    The teacher aims to teach students about the workflow structures in food and beverage services and the importance of communication between the kitchen and service areas. Students will watch videos, discuss proper communication techniques, and complete assignments on restaurant layouts and the importance of the food industry. They will also do a performance evaluation where they demonstrate the characteristics of food service attendants.

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    Download as DOCX, PDF, TXT or read online from Scribd

    Fbs 2019 DLL

    Uploaded by

    Jesabe Taon
    837 views3 pages
    The teacher aims to teach students about the workflow structures in food and beverage services and the importance of communication between the kitchen and service areas. Students will watch videos, discuss proper communication techniques, and complete assignments on restaurant layouts and the importance of the food industry. They will also do a performance evaluation where they demonstrate the characteristics of food service attendants.

    Original Description:

    food and beverage services grade 11

    Original Title

    Fbs 2019 Dll

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    The teacher aims to teach students about the workflow structures in food and beverage services and the importance of communication between the kitchen and service areas. Students will watch videos, discuss proper communication techniques, and complete assignments on restaurant layouts and the importance of the food industry. They will also do a performance evaluation where they demonstrate the characteristics of food service attendants.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    837 views3 pages

    Fbs 2019 DLL

    Uploaded by

    Jesabe Taon
    The teacher aims to teach students about the workflow structures in food and beverage services and the importance of communication between the kitchen and service areas. Students will watch videos, discuss proper communication techniques, and complete assignments on restaurant layouts and the importance of the food industry. They will also do a performance evaluation where they demonstrate the characteristics of food service attendants.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 3

    GRADE 1 to School BITADTON NATIONAL HIGH Grade

    12 SCHOOL Level 11
    DAILY Teacher Learning
    JESABE P. TAON Area FOOD AND BEVERAGE
    LESSON LOG SERVICES
    Teaching Dates JUNE 3, 2019 (7:30- 5:00) Quarter
    and Time FIRST QUARTER

    I. OBJECTIVES
    A. Content Standard The learner demonstrates an understanding of concepts and principles in providing
    a link between the kitchen and service area.
    B. Performance Standard The learner independently provides a service link between the kitchen and service
    area.
    C. Learning LO1. Liase between kitchen and service areas TLE_HEFB12KSa-h-1
    Competency/Objectives
    Write the LC code for each.
    II. CONTENT WORKFLOW STRUCTURES WITHIN THE FOOD AND BEVERAGE SERVICE
    LOCATION
    III. LEARNING RESOURCES A. Describe the origin and nature of food service.
    B. Design your own layout of your rsstaurant
    C. Appreciate the importance of food and beverage services individual tasks
    D. References
    1. Teachers Guide pages Curriculum Guide page 1
    2. Learner’s Materials pages None
    3. Textbook pages None
    4. Additional Materials from laptop, powerpoint presentation, pictures, instructional materials
    Learning Resource (LR)portal
    E. Other Learning Resource www.google.com, www.youtube.com
    IV. PROCEDURES
    A. Reviewing previous lesson or
    presenting the new lesson
    B. Establishing a purpose for the
    lesson

    Guide questions:
    1. What can you say about the first picture? How about in the second picture?
    2. What do we call to this person in the first picture? How about in the second picture?
    3. How does these person function in their workplace?
    4. What do you think are the things they may be in common? Why?
    5. What is food and beverage services?
    C. Presenting examples/Instances of Group yourselves into two. Presenting a video clip. Observe the management style
    the new lesson of the cafeteria or canteen teacher.
    Dramatize the effect of positive and negative traits of food service in relation to
    a. Customers
    b. Co-workers
    c. Management

    D. Discussing new concepts and


    practicing new skills # 1  Discuss on how to relay information in a clear and concise manner using
    appropriate communication techniques
     Discuss on how to monitor and attend kitchen service points to ensure
    prompt pick up of food.
    1
     Identify additional items required from the kitchen by monitoring services
    areas and consulting with other service colleagues.

    E. Discussing new concepts and


    practicing new skills # 2

    F. Developing mastery Essay: Read and answer each items carefully.


    (leads to Formative Assessment 1. What is the importance of food and berverage service industry in our community?
    3) (10pts)
    2. How is food and beverage services affects in our daily life? Explain (5pts)
    3. Why do we need to design or layout in building a restaurant? (5 pts)
    G. Finding practical application of In a long bond paper, make your own floor plan of your dreamt restaurant. make sure to label
    concepts and skills in daily living each part of your floor plan. Use coloring materials to make your work creative.
    H. Making generalizations and 1. What is the importance of food and beverage service in the community?
    abstractions about the lesson 2. How does it help the economic growth of the business industry?
    3. As a student, what are the characteristics must a food and beverage service attendant
    must posses?

    I. Evaluating learning Class will be divided into 3 groups. Each group must show in their performance the
    characteristics of a food and beverage service attendants.

    J. Additional activities for application


    or remediation
    V. REMARKS

    VI. REFLECTION

    A. No. of learners who earned 80%


    in the evaluation
    B. No. of learners who require
    additional activities for
    remediation who scored below
    80%
    C. Did the remedial lessons work?
    No. of learners who have caught
    up with the lesson
    D. No. of learners who continue to
    require remediation
    E. Which of my teaching strategies
    worked well? Why did these
    work?
    F. What difficulties did I encounter
    which my principal or supervisor
    can help me solve?
    G. What innovation or localized
    materials did I use/discover which
    I wish to share with other
    2
    teachers?

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