DAILY LESSON LOG School Grade Level 10/11/12

Teacher Learning Area Food and Beverage Services

Teaching date and Time Week 8 Quarter 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
Standards
B. Performance The learner:
Standard 1. demonstrates knowledge and skills in food and beverage service related to setting the mood/ambiance of the dining area 2.
demonstrates skills in the selection of appropriate type or style of table setting with character, and right color combinations for
aesthetic considerations
C. Learning LO 4. Set the mood/ambiance of the dining area
Competencies/ 4.4 Clean and dry floors/carpets 4.5 Adjust air conditions or cooling units for the comfort of the guest 4.6 Set up decorations
Objectives according to theme or concept of the dining room

TLE_HEFBS9- 12AS-Ig-h-4
II. CONTENT Quarter I LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
Subject Integration/ 1. Mathematics - Calculate the amount of cleaning solution needed based on the area of the floor or carpet.
Learning Across 2. Science - Understand the importance of maintaining proper air conditions for the comfort and health of guests.
Curriculum 3. Art - Apply principles of design in setting up decorations to enhance the overall dining room concept.
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Food and Beverage NC II- Curriculum Guide
pages
2. Learner’s Alternative Delivery Mode Modules (Deped)
Material’s pages
3. Textbook pages
4. Additional TV, Laptop, Speaker, Projector, Multimedia site (Youtube), PPT, FBS, materials, tools, and equipment
Materials from
Learning
Materials (LR)
portal
B. Other Learning Rubrics, DLL, Activity sheets, Activity materials, realia
Resources
IV. PROCEDURES 4A’S Learning Approach
1. Show a video clip of a well-designed and clean dining room to get students excited about creating a pleasant atmosphere for
guests.
2. Discuss the importance of cleanliness and comfort in the food and beverage industry, emphasizing how these factors can
Motivation
contribute to customer satisfaction.
3. Share success stories of restaurants that have received positive reviews for their attention to cleanliness, comfort, and
aesthetic appeal.
ACTIVITY Activity 1: Clean and Dry Floors/Carpets
Materials: Cleaning solutions, mops, buckets, cleaning cloths, vacuum cleaner
Instructions:
1. Divide the class into groups and assign each group an area of the classroom to clean.
2. Provide the necessary cleaning materials to each group.
3. Instruct the students to clean the assigned area, ensuring that they follow proper cleaning techniques.
4. After cleaning, assess the cleanliness and dryness of the area using rubric.

Rubric:
Criteria:
- Thoroughness of cleaning (10 points)
- Proper use of cleaning materials (10 points)
- Dryness of the area (10 points)

Assessment Questions:
1. Why is it important to clean and dry floors/carpets in the food and beverage industry?
2. How can you ensure that a floor or carpet is completely dry before allowing guests to walk on it?

Activity 2: Adjust Air Conditions or Cooling Units

Materials: Air conditioning units, thermostats, temperature gauges
Instructions:
1. Discuss the importance of maintaining comfortable air conditions for guests.
2. Demonstrate how to adjust air conditioning units or cooling systems based on the desired temperature.
3. Divide the class into pairs and provide each pair with an air conditioning unit or cooling system to practice adjusting.
4. Assess the students' ability to adjust the air conditions using a rubric.
 Rubric:
Criteria:
- Accuracy in adjusting air conditions (10 points)
- Understanding of temperature settings (10 points)
- Proper use of air conditioning units or cooling systems (10 points)

Assessment Questions:
1. How can you determine the ideal temperature for a dining room?
2. What are the consequences of having uncomfortable air conditions for guests?

Activity 3: Set Up Decorations

Materials: Decorations, design concept reference, tape measure, level
Instructions:
1. Introduce different design concepts that can be applied to dining rooms.
2. Provide the students with a specific theme or concept for the dining room setup.
3. Instruct the students to set up decorations according to the given theme or concept, ensuring proper placement and
alignment.
4. Assess the students' ability to set up decorations using a rubric.

Rubric:
Criteria:
- Alignment with the given theme or concept (10 points)
- Creativity in decoration arrangement (10 points)
- Attention to detail (10 points)

Assessment Questions:
1. How can decorations contribute to the overall dining experience of guests?
2. What factors should be considered when choosing decorations for a specific theme or concept?
After completing the activities, the students should have a better understanding of how to clean and dry floors/carpets, adjust
ANALYSIS air conditions for guest comfort, and set up decorations according to a theme or concept. The analysis should show
improvements in their skills and knowledge in these areas.
The students should be able to understand the importance of cleanliness, comfort, and aesthetics in the food and beverage
ABSTRACT
industry. They should also be able to apply the principles and techniques learned in the activities to real-life scenarios.
Give the students a real-life problem related to the objective, such as a scenario where a restaurant receives complaints about
APPLICATION
uncomfortable air conditions. Ask the students to come up with solutions to address the issue and improve guest comfort.
V. ASSESSMENT Teachers can assess the learning of the students through various methods, such as practical demonstrations, quizzes, and
observations during activities. Rubrics can also be used evaluate their performance in cleaning and drying floors/carpets,
adjusting air conditions, and setting up decorations.
VI. ASSIGNMENT Assign the students to research and create a presentation on innovative techniques or technologies used in the food and
beverage industry to enhance cleanliness, comfort, and aesthetics. They should include examples of establishments that have
successfully implemented these techniques or technologies.
VII. REMARKS
VIII. REFLECTION