DAILY LESSON LOG School Grade Level 10/11/12

Teacher Learning Area Food and Beverage Services

Teaching date and Time Week 4 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 the preparation of service station and equipment 3. perform
hygiene and sanitation in food and beverage handling
C. Learning LO 2. Prepare Service Stations and Equipment
Competencies/ 2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and tops of the bottles 2.6 Promote special tent cards and similar
Objectives special displays 2.7 Check equipment and prepare for service 2.8 Apply food hygiene and Occupational Health & Safety measures

TLE_HEFBS9- 12AS-Ic-d-2
II. CONTENT Quarter I LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
1. Chemistry - Students can learn about the chemical composition and properties of condiments and sauces.
Subject Integration/
2. Mathematics - Students can calculate the cost of refilling condiment and sauce bottles and determine profit margins.
Learning Across
3. Occupational Health & Safety - Students can understand the importance of applying hygiene and safety measures in food and beverage
Curriculum
services.
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 highlighting the importance of cleanliness and hygiene in food and beverage services.
Motivation 2. Conduct a class discussion on the significance of maintaining condiments and sauce bottles in a clean and presentable manner.
3. Share real-life stories or experiences related to the consequences of neglecting proper hygiene in the industry.
Activity 1: Refilling Condiments and Sauce Bottles
Materials: Condiments and sauce bottles, condiments and sauces, cleaning materials
Instructions:
1. Demonstrate the proper way to refill condiment and sauce bottles, emphasizing cleanliness and accuracy.
2. Divide the students into small groups and provide them with condiments and sauce bottles to refill.
3. Instruct the students to refill the bottles, ensuring that they wipe, clean, and dry the necks and tops of the bottles.
4. Assess the students' performance based on criteria such as cleanliness, accuracy, and efficiency.

Assessment Questions:
1. Why is it important to refill condiments and sauce bottles in a clean and hygienic manner?
2. How would you ensure that the necks and tops of the bottles are properly cleaned and dried?

Activity 2: Promoting Special Tent Cards and Displays

Materials: Tent cards, display materials, promotional materials
Instructions:
1. Discuss the concept of special tent cards and similar special displays to promote products or offers.
2. Provide examples of effective tent cards and displays in the food and beverage industry.
ACTIVITY 3. Divide the students into pairs or small groups and assign them to create their own special tent cards or displays.
4. Evaluate the students' creations based on criteria such as creativity, effectiveness, and relevance to the objective.

Assessment Questions:
1. How can special tent cards and displays attract customers in a food and beverage establishment?
2. What elements make a tent card or display effective in promoting products or offers?

Activity 3: Checking Equipment and Preparing for Service

Materials: Food and beverage service equipment, checklist
Instructions:
1. Introduce the importance of checking equipment and preparing for service in the food and beverage industry.
2. Provide a checklist of equipment to be checked before service.
3. Assign each student to check a specific equipment and ensure its proper functioning and cleanliness.
4. Assess the students' performance based on their ability to identify issues and take appropriate actions.

Assessment Questions:
1. Why is it necessary to check equipment before service?
2. How would you handle a situation where a piece of equipment is not functioning properly?
 Evaluate the students' performance in each activity, focusing on their understanding of the objective and their ability to apply the necessary
ANALYSIS
skills and knowledge. Identify areas of improvement and provide feedback for further development.
Summarize the key concepts and skills learned in the activities, emphasizing the importance of cleanliness, hygiene, and effective promotion
ABSTRACT
in food and beverage services.
Present the students with a real-life problem related to the objective, such as a scenario where a condiment bottle is contaminated. Ask
APPLICATION
them to analyze the situation and propose appropriate actions to address the issue while ensuring customer satisfaction.
V. ASSESSMENT Teachers can assess the students' learning by conducting practical demonstrations, observing their performance in class activities, quizzes, or
written assessments. Rubrics can be used to evaluate their adherence to hygiene and safety measures, accuracy in refilling bottles, creativity
in promotional materials, and efficiency in equipment checking.
VI. ASSIGNMENT Assign the students to visit a local food and beverage establishment and observe the practices related to refilling condiments, promoting
special offers, and equipment preparation. Ask them to create a report highlighting the strengths and areas for improvement based on the
objective and the lessons learned in class.
VII. REMARKS
VIII. REFLECTION