GRADE 12 School Calinan National High School Grade Level Grade 12 - HE

DAILY Teacher Loralee V. Bragat Learning Area Food and Beverage Services
LESSON Teaching Dates and Time September 18-22, 2023 Quarter Q1
LOG
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

Sept. 18, 2023 Sept. 19, 2023 Sept. 20, 2023 Sept. 21, 2023 Sept. 22, 2023
(ASYNCHRONOUS) (ASYNCHRONOUS) (FACE TO FACE) (FACE-FACE) (FACE-FACE)
I. OBJECTIVES After going through this lesson, you are expected to:
• Identify how reservations may be received.
• Follow the standard procedure in accepting table reservations.
• Record reservation data on forms accurately based on establishment’s standards.
A. Content Standard The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
understanding of concepts, and understanding of concepts, understanding of concepts, and understanding of concepts, understanding of concepts, and
principles in preparing the dining and principles in preparing the principles in preparing the and principles in preparing the principles in preparing the
room/restaurant area for service. dining room/restaurant area for dining room/restaurant area for dining room/restaurant area dining room/restaurant area for
service. service. for service. service.
B. Performance Standard The learner: The learner: The learner: The learner: The learner:
1. independently prepares the 1. independently prepares the 1. independently prepares the 1. independently prepares the 1. independently prepares the
dining room/restaurant area for dining room/restaurant area for dining room/restaurant area for dining room/restaurant area dining room/restaurant area for
service service service for service service
2. demonstrate knowledge and 2. demonstrate knowledge 2. demonstrate knowledge and 2. demonstrate knowledge 2. demonstrate knowledge and
skills of food and beverage and skills of food and beverage skills of food and beverage and skills of food and skills of food and beverage
service in relation to taking table service in relation to taking service in relation to taking beverage service in relation to service in relation to taking
reservations table reservations table reservations taking table reservations table reservations
C. Learning Competency / LO 1. Take table reservations LO 1. Take table reservations LO 1. Take table reservations LO 1. Take table reservations LO 1. Take table reservations
Objectives (Write the LC 1.3 Record reservation data on 1.3 Record reservation data on 1.3 Record reservation data on 1.3 Record reservation data 1.3 Record reservation data on
code for each) forms accurately based on forms accurately based on forms accurately based on on forms accurately based on forms accurately based on
establishment’s standards establishment’s standards establishment’s standards establishment’s standards establishment’s standards
II. CONTENT Telephone Ethics

III.LEARNING RESOURCES
A. Reference Curriculum Guide in Food and Beverage Services
1. Learner’s Materials Pages
2. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources TLE/TVL- Food and Beverage TLE/TVL- Food and Beverage TLE/TVL- Food and Beverage TLE/TVL- Food and Beverage TLE/TVL- Food and Beverage
Services – Grade 9-12 Quarter 1 Services – Grade 9-12 Quarter Services – Grade 9-12 Quarter Services – Grade 9-12 Services – Grade 9-12 Quarter
– Module 1: Week 1-2 Take 1 – Module 1: Week 1-2 Take 1 – Module 1: Week 1-2 Take Quarter 1 – Module 1: Week 1 – Module 1: Week 1-2 Take
Table Reservations First Edition, Table Reservations First Table Reservations First 1-2 Take Table Reservations Table Reservations First
2021 Edition, 2021 Edition, 2021 First Edition, 2021 Edition, 2021
 Food and Beverage Services– Food and Beverage Services– Food and Beverage Services– Food and Beverage Food and Beverage Services–
Grade 11 Alternative Delivery Grade 11 Alternative Delivery Grade 11 Alternative Delivery Services– Grade 11 Grade 11 Alternative Delivery
Mode Quarter 1-4 – Module 1-4 Mode Quarter 1-4 – Module 1- Mode Quarter 1-4 – Module 1-4 Alternative Delivery Mode Mode Quarter 1-4 – Module 1-4
First Edition, 2019 4 First Edition, 2019 First Edition, 2019 Quarter 1-4 – Module 1-4 First First Edition, 2019
Edition, 2019
IV. PROCEDURES

A. Reviewing previous lesson or The students will perform a

presenting the new lesson telephone reservation and fill in
the information needed from the
guests.
Complete the following dialog by
using the list of phrases below
and find the meaning of each
phrase.
 Be coming
 I look forward
 to having
 I assist you
 special request
 First choice
 near by the window
 dinner reservation
guarantee that
 It's for two please
 your restaurant
 your name
 see you this
 How many guests
 dining with us
 My last name
A : This is Shogun Restaurant.
Made's speaking, may_____ ?
B : Hello, I'd like to make
a _________please.
A : ______could you please tell
me what night you
will________ ?
B : We will be coming
_______on Tuesday night.
A : What time will you be ?
B : Our______ would be 7:30, or
perhaps 8:00.
 A : _______will be in your
party?
B :__________ .
A : Please just give
me_______ , and at 7:00 on
Tuesday we will have a table for
you!, is there any sir?
B : Yes, . Can we have a table in
a non-smoking section? I want to
be away from the kitchen, if
possible.
A : Yes of course sir we
could______ you will get your
request sir,
B : Great!______ is Piter.
A : Thank you, Mr. Piter,
_________Tuesday at 7:00.
B : ______dinner at your
restaurant. Thank you for your
help

B. Establishing purpose for the The teacher asks: What are the
lesson Tips in Taking Table
Reservations?
1. Answer inquiries promptly,
clearly and as accurately as
possible.
2. Ask pertinent questions to
complete the details of the
reservation. Take note of
specials, and changes in the
menu and make sure to inform
guest about it.
3. Gather all pertinent
information on the reservation
from the guest politely and
efficiently.
4. Accurately record reservation
data on forms and based on
establishment standards. 5.
Confirm customer reservations
prior to their arrival.
6. Impart additional information
to the guest such as food
establishment, parking
conditions and directions to the
 establishment.
7. Always be calm and polite
when speaking to the guests.
8. Avoid double booking. Ask
the students the possible
questions of customer/guest in
taking reservation.
C. Discussing new concepts and
The teacher will discuss the
practicing new skills # 1
possible questions of
customers/guest when taking
table reservations
1. What kind of cuisine do you
offer? (E.g. French, Italian,
Cantonese, and Modern
Australian).
2. What style of menu do you
offer? (Á la carte or Table d
‘hote)
3. Do you accept credit cards? If
yes, which credit card do you
take?
4. Can we bring in other food
and drinks bought from outside?
5. Is there a corkage for food and
drinks bought from outside? If
yes, please how much?
6. What time do you start
serving? For lunch? For dinner?
7. Do you accommodate
children?
8. Do you cater persons with
disability?
9. Are all rooms air conditioned?
10. Do you have parking
facilities?
11. Do you cater specific
functions?
12. Do you have smoking area?
 13. How do we get there? What
is the nearest landmark?
D. Developing mastery -
Ask:
(leads to Formative Assessment)
1. Enumerate 5 tips in taking
reservation over the phone.
2. What are the possible
questions from the guest in
taking table reservation?
E. Finding practical application of . Telephone plays an important
concepts and skills in daily living role in times of reservation on
phone. Perfect telephone
handling ensures efficiency of
the reservation agent which at
the same time upholds standard.
Telephone ethics are set of
moral principles used when
handling telephone.
F. Making generalizations and
abstractions about the lesson The teacher will discuss
interactive with the students.
These are the tips that will help
you communicate better over the
phone:
1. Greeting – telephone
conversation expects you to
open the conversation with a
nice greeting.
2. Take permission and be polite
– a polite word or two always
helps in bringing warmth into the
conversation.
3. Identify self and the
organization – always introduce
yourself before getting into any
conversation.
4. Clarity – do not use broken
phrases. Always use a clear,
&simple language.
5. Purpose of the call – think
through exactly what you plan to
say and practice before you
place the call. Jotting down the
 items you want to discuss. 6.
Know your timeline and keep it
short.
7. Avoid fillers and keep it
interesting – filler words like “um
and uh” must be avoided during
telephone conversations.
8. Smile through the phone –
keep a “smile in your voice”.
9. Find some quiet place –
clearly without background
noise. 10.Summarize,
paraphrase and close – always
end the call with a pleasantly.
G. Evaluating Learning Directions: Find a pair and
execute taking a table
reservation/s over the phone.
Using the given form below,
supply what is asked while
processing reservations.
Time and
Date of
Reservation:
Event or
Function:
Date and
Time to use
the
Reservation:
Name/Phone
# of the
Person:
Making the
Reservation:
Name/Phone
of who will
use the
Reservation:
Number of
Person:
Special
Request:
H. Additional Activities for
application & remediation

V. REMARKS
VI. REFLECTION (from the previous
weeks’ lesson)
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
teachers?
Prepared by: Checked by:

LORALEE V. BRAGAT ROLITA B. ARGUILLA

Subject Teacher Subject Group Head