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Fbs Week 2 Exemplar

1. The document provides a lesson plan for a Home Economics class on preparing a dining room/restaurant area for service, focusing on taking table reservations. 2. The lesson objectives are for students to learn how to answer inquiries promptly and accurately, ask pertinent questions to complete reservations details, record reservations accurately, confirm details with customers, and provide additional establishment information. 3. The lesson content discusses mise en place, stocking supplies, cleaning/preparing tables and equipment, and IATF/DOH COVID-19 protocols for food service operations.

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Maureen Latayan Agbing
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92 views6 pages

Fbs Week 2 Exemplar

1. The document provides a lesson plan for a Home Economics class on preparing a dining room/restaurant area for service, focusing on taking table reservations. 2. The lesson objectives are for students to learn how to answer inquiries promptly and accurately, ask pertinent questions to complete reservations details, record reservations accurately, confirm details with customers, and provide additional establishment information. 3. The lesson content discusses mise en place, stocking supplies, cleaning/preparing tables and equipment, and IATF/DOH COVID-19 protocols for food service operations.

Uploaded by

Maureen Latayan Agbing
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Learning Area HOME ECONOMICS- FBS NC II

Learning Delivery Modality Distance Learning - Modular


LESSON School Senior High School in Malvar Grade Level Grade 12
EXEMPLA Teacher Maureen L. Agbing Learning Area FBS NC II
R Teaching Date Oct. 18-22, 2020 Quarter First
Teaching Time 12:00- 4:00 M/W No. of Days

I. OBJECTIVES At the end of the lesson, the learners are expected to be able to
The following are necessary skills that need to be developed to effectively take table
reservations:
1. Answer inquiries promptly, clearly and accurately
A. Content 2. Ask pertinent questions to complete the details of the reservations
Standards 3. Accurately record reservations data on forms based on establishment standards
4. Confirm details of the reservations with the customers
5. Provide additional information about the food service establishments

The learners should be able to


1. Answer inquiries promptly, clearly and accurately
2. Ask pertinent questions to complete the details of the reservations
B. Performance
Standards 3. Accurately record reservations data on forms based on establishment standards
4. Confirm details of the reservations with the customers
5. Provide additional information about the food service establishments

C. Most
Essential The module is about Lesson 1 – Prepare the Dining Room/ Restaurant Area for Service ➢ LO
Learning 1 Take Table Reservations
Competencies
(MELC)
D. Enabling
Competencies
II. CONTENT
III. LEARNING
RESOURCES
A. References
a. Teacher’s
N/A
Guide Pages
b. Learner’s N/A
Material
Pages
c. Textbook N/A
Pages
d. Additional
Materials
from
Learning
Resources
B. List of
Learning
Resources for
Development N/A
and
Engagement
Activities
IV. PROCEDURES
What I Need to Know

The following skills and knowledge shall be the focus of this module:
• Stock supplies necessary for service
• Clean, wipe, and place tableware and dining room equipment in their proper place
A. Introduction
• Check the cleanliness and condition of all tables, tableware and dining room
equipment
• Fill water pitchers and ice buckets
• Refill condiments and sauce bottles. Wipe clean, and dry the necks and tops of the
bottles

B. Development

The learners will read the lesson about Mise en Place

The equipment forms an inevitable part of food and beverage service. It plays an
important role to build the mood of the guests, to complement the outlet theme, and to
elevate guest experience. Right from the largest commodities used for food preparation
and interior decoration such as chandeliers or ovens to the smallest piece of cutlery,
furniture, or linen participate in creating overall ambience of the outlet.
Let us discuss in detail the equipment used in food and beverage services −

What I Have Learned

A. Essay: Answer the following: Write your answer on a separate sheet of paper
1. What is Mise en Place? Why is it important?
2. Restaurants and bars resume operations in some areas of the Philippines, IATF and
DOH together with the food industries implemented considerations for ways in which
operators can protect employees, customers, and communities and slow the spread of
COVID-19. Research on these protocols and enumerate them and identify the
considerations related to the preparation of service stations and equipment.
B. Illustrate (draw) and explain the ware washing cycle. Write and illustrate your
answer on a separate sheet of paper.

C. Engagement
The students will engage with the following activities for further understanding and acquiring
of skills:
Assessment

D. Assimilation

I realixed that ______________________


V. REFLECTION
I understand that _____________________________________

Prepared by:
MAUREEN L. AGBING
Teacher II

Checked by:

MARVIN M. SALUDO
Master Teacher II

Noted by:

JHOMAR C. SOR, Ed. D


Principal II

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