ANGONO NATIONAL HIGH SCHOOL
SENIOR HIGH DEPARTMENT
LEARNING AREA : FOOD AND BEVERAGES SERVICES DATE
TEACHER : YBETTE A. VILLAMARIN
TRACK /STRAND : TECHNOLOGY VOCATIONAL & LIVELIHOOD
EDUCATION / HOME ECONOMICS
A. Content Standards
B. Performance Standards
C. Learning Competencies / Objectives LO 1. Take table reservations
II. CONTENT
III. LEARNING RESOURCES
A .References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
B. Other Learning Resources
IV. PROCEDURES
A. Presenting the new lesson
B. Establishing a purpose for
the lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new concepts
and practicing new skills #2
F. Making generalizations and
abstractions about the
lesson
G. Evaluating learning
SY 2018-2019
DAILY LESSON PLAN
JUNE 4, 2018 GRADE 12
TIME SECTION FIRST SEM
12:20- 5:20 COOKERY B QUARTER 1
The learner demonstrates understanding of concepts, and principles
in preparing the dining room/restaurant area for service.
The learner:
1. independently prepares the dining room/restaurant area for
service
2. demonstrate knowledge and skills of food and beverage service in
relation to taking table reservations
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the
reservations
1.3 Record reservation data on forms accurately based on
establishment’s standards
1. Food Service Operations
2. Reservation Process
3. Telephone Ethics
pp. 1-7
Food and Beverages Sevices simply tutorial
INTRODUCTION TO FOOD AND BEVERAGE SERVICES
AT THE END OF THE LESSON THE LEARNERS WILL BE ABLE TO:
1. KNOW THE PRINCIPLES IN PREPARING THE DINING AREA
2. UNDERSTAND THE IMPORTANCE OF FOOD SERVICE
3. UNDERSTAND THE BASIC OF FOOD AND BEVERAGES SERVICES
WHAT ARE THE DIFFERENT FOOD ESTABLISHMENT IN THE
PHILIPPINES?Give examples.
Food and beverage services sector contributes a great deal to the profits in
hospitality industry. With the increase in importance of business meetings,
a range of personal and social events, a large number of customers visit
catering establishments frequently. The food and beverage professionals
tirelessly work to intensify customers’ experience through their service.
Activity: Name 10 famous food establishment in the Philippines and
explain what type of food service they offer
F&B Services – Definition
Food and Beverage Services can be broadly defined as the
process of preparing, presenting and serving of food and
beverages to the customers.
What is food and beverages services all about? How can FBS help our
industry ?Food and Beverage Services is related to all the activities
pertaining to preparing for service and serving food and beverages.
1What went well in this lesson? Why?
2. What problems did you experience? Why?
 ANGONO NATIONAL HIGH SCHOOL
SENIOR HIGH DEPARTMENT
SY 2018-2019
DAILY LESSON PLAN

V. REMARKS
VI. REFLECTION At the end of the lesson, the learners should be able to
understand at least 90% of the lesson through quizzes and
activities.Encourages the learners to purposely reflect on their
plan and how well they taught the lesson
 ANGONO NATIONAL HIGH SCHOOL
SENIOR HIGH DEPARTMENT
SY 2018-2019
DAILY LESSON PLAN

LEARNING AREA : FOOD AND BEVERAGES SERVICES DATE JUNE 5, 2018 GRADE 12
TEACHER : YBETTE A. VILLAMARIN TIME SECTION FIRST SEM
TRACK /STRAND : TECHNOLOGY VOCATIONAL & LIVELIHOOD 9:50-11:50 COOKERY B QUARTER 1
EDUCATION / HOME ECONOMICS 12:20-2:20 COOKERY A
A. Content Standards The learner demonstrates understanding of concepts, and principles
in preparing the dining room/restaurant area for service.
B. Performance Standards The learner:
1. independently prepares the dining room/restaurant area for
service
2. demonstrate knowledge and skills of food and beverage service in
relation to taking table reservations
C. Learning Competencies / Objectives LO 1. Take table reservations
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the
reservations
1.3 Record reservation data on forms accurately based on
establishment’s standards
CODE: TLE_HEFBS9-12AS-Ia-b-1
II. CONTENT 1. Food Service Operations
III. LEARNING RESOURCES
A .References
Textbook pages pp. 1-7
B. Other Learning Resources Food and Beverages Sevices Simply Tutorial
IV. PROCEDURES
A. Presenting the new LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
lesson (AS)
B. Establishing a purpose AT THE END OF THE LESSON THE LEARNERS WILL BE ABLE TO:
for the lesson 1.KNOW THE PRINCIPLES IN PREPARING THE DINING AREA
2. UNDERSTAND THE IMPORTANCE OF FOOD SERVICE OPERATIONS
3. UNDERSTAND THE BASIC OF FOOD AND BEVERAGES SERVICES
C. Presenting examples/
WHAT ARE THE DIFFERENT FOOD AND BEVERAGE
instances of the new
ESTABLISHMENT IN THE PHILIPPINES?Give examples.
lesson
D. Discussing new Discuss: FOOD SERVICE OPERATIONS ( POWERPOINT
concepts and practicing PRESENTATION ON THE DIFFERENT FOOD SERVICE
new skills #1 OPERATIONS)
E. Making generalizations What is food and beverages services all about? How can FBS help our
and abstractions about industry ?Food and Beverage Services is related to all the activities
the lesson pertaining to preparing for service and serving food and beverages.

F. Evaluating learning 1What went well in this lesson? Why?

2. What problems did you experience? Why?
V. REMARKS
VI. REFLECTION At the end of the lesson, the learners should be able to
understand at least 90% of the lesson through quizzes and
activities.Encourages the learners to purposely reflect on their
plan and how well they taught the lesson
 ANGONO NATIONAL HIGH SCHOOL
SENIOR HIGH DEPARTMENT
SY 2018-2019
DAILY LESSON PLAN

LEARNING AREA : FOOD AND BEVERAGES SERVICES DATE JUNE 6, 2018 GRADE 12
TEACHER : YBETTE A. VILLAMARIN TIME SECTION FIRST SEM
TRACK /STRAND : TECHNOLOGY VOCATIONAL & LIVELIHOOD 9:50-11:50 COOKERY B QUARTER 1
EDUCATION / HOME ECONOMICS 12:20-2:20 COOKERY A
A. Content Standards The learner demonstrates understanding of concepts, and principles
in preparing the dining room/restaurant area for service.
B. Performance Standards The learner:
1. independently prepares the dining room/restaurant area for
service
2. demonstrate knowledge and skills of food and beverage service in
relation to taking table reservations
C. Learning Competencies / Objectives LO 1. Take table reservations
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the
reservations
1.3 Record reservation data on forms accurately based on
establishment’s standards
CODE: TLE_HEFBS9-12AS-Ia-b-1
II. CONTENT 1. Reservation Process
2. Telephone Ethics
III. LEARNING RESOURCES
A .References
Textbook pages pp. 1-7
B. Other Learning Resources Food and Beverages Sevices Simply Tutorial
IV. PROCEDURES
G. Presenting the new LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
lesson (AS)
H. Establishing a purpose AT THE END OF THE LESSON THE LEARNERS WILL BE ABLE TO:
for the lesson The learners will be able to know the different procedures in Table
reservation
To be able to answer the telephone reservation prperly
Answer inquiries promptly, clearly and accurately
I. Presenting examples/
instances of the new Video presentation about Table Reservation through Telephone
lesson
J. Discussing new
Discuss: Proper Table reservation
concepts and practicing
The Servers
new skills #1
K. Making generalizations
and abstractions about
the lesson
L. Evaluating learning 1What went well in this lesson? Why?
2. What problems did you experience? Why?
V. REMARKS
VI. REFLECTION At the end of the lesson, the learners should be able to
understand at least 90% of the lesson through quizzes.
activities.Encourages the learners to purposely reflect on their
plan and how well they taught the lesson
 ANGONO NATIONAL HIGH SCHOOL
SENIOR HIGH DEPARTMENT
SY 2018-2019
DAILY LESSON PLAN

LEARNING AREA : FOOD AND BEVERAGES SERVICES DATE JUNE 7, 2018 GRADE 12
TEACHER : YBETTE A. VILLAMARIN TIME SECTION FIRST SEM
TRACK /STRAND : TECHNOLOGY VOCATIONAL & LIVELIHOOD 9:50-11:50 COOKERY B QUARTER 1
EDUCATION / HOME ECONOMICS 12:20-2:20 COOKERY A
A. Content Standards The learner demonstrates understanding of concepts, and principles
in preparing the dining room/restaurant area for service.
B. Performance Standards The learner:
1. independently prepares the dining room/restaurant area for
service
2. demonstrate knowledge and skills of food and beverage service in
relation to taking table reservations
C. Learning Competencies / Objectives LO 1. Take table reservations
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the
reservations
1.3 Record reservation data on forms accurately based on
establishment’s standards
CODE: TLE_HEFBS9-12AS-Ia-b-1
II. CONTENT 3. Reservation Process
4. Telephone Ethics
III. LEARNING RESOURCES
A .References
Textbook pages pp. 1-7
B. Other Learning Resources Food and Beverages Sevices Simply Tutorial
IV. PROCEDURES
M. Presenting the new LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
lesson (AS)
N. Establishing a purpose AT THE END OF THE LESSON THE LEARNERS WILL BE ABLE TO:
for the lesson The learners will be able to know the different procedures in Table
reservation
To be able to answer the telephone reservation prperly
Answer inquiries promptly, clearly and accurately
O. Presenting examples/
instances of the new Video presentation about Table Reservation through Telephone
lesson
P. Discussing new
Discuss: Proper Table reservation
concepts and practicing
The Servers
new skills #1
Q. Making generalizations Telephone plays an important role in time of reservation on
and abstractions about phone.Perfect telephone handling ensures efficiency of the
the lesson reservation agent to uphold restaurant standard.
R. Evaluating learning 1What went well in this lesson? Why?
2. What problems did you experience? Why?
V. REMARKS
VI. REFLECTION At the end of the lesson, the learners should be able to
understand at least 90% of the lesson through quizzes.
activities.Encourages the learners to purposely reflect on their
plan and how well they taught the lesson
 ANGONO NATIONAL HIGH SCHOOL
LEARNING AREA : FOOD AND BEVERAGES SERVICES DATE
TEACHER : YBETTE A. VILLAMARIN
TRACK /STRAND : TECHNOLOGY VOCATIONAL & LIVELIHOOD
EDUCATION / HOME ECONOMICS
A. Content Standards
B. Performance Standards
C. Learning Competencies / Objectives LO 1. Take table reservations
II. CONTENT
III. LEARNING RESOURCES
A .References
1. Learner’s Materials
2. Textbook pages
B. Other Learning Resources
IV. PROCEDURES
A. Review of the previous
lesson
B. Establishing a purpose for
the lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new concepts
and practicing new skills #2
F. Making generalizations and
abstractions about the
lesson
G. Evaluating learning
V. REMARKS
VI. REFLECTION
SENIOR HIGH DEPARTMENT
SY 2018-2019
DAILY LESSON PLAN
JUNE 8, 2018 GRADE 12
TIME SECTION FIRST SEM
9:50-11:50 COOKERY B QUARTER 1
12:20-2:20 COOKERY A
The learner demonstrates understanding of concepts, and principles
in preparing the dining room/restaurant area for service.
The learner:
1. independently prepares the dining room/restaurant area for
service
2. demonstrate knowledge and skills of food and beverage service in
relation to taking table reservations
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the
reservations
1.3 Record reservation data on forms accurately based on
establishment’s standards
1. Food Service Operations
2. Reservation Process
3. Telephone Ethics
Food and Beverage Services Manual
pp. 6-18
Food and Beverages Sevices simply tutorial
What is Food and Beverage Services? What are the different types of Food
Establishemnt? What are the types of FBS?
The learners will: develop skills in answering inquiries promptly, cleary and
accurately.
Accurately record reservation data on forms based on establishmant
standards
Video presentation about Telephone conversation
Discuss: How to take reservation
Possible questions of customers when taking table reservation
Activity 1: Perform a telephone conversation
Telephone plays an important role in time of reservation on
phone.Perfect telephone handling ensures efficiency of the
reservation agent to uphold restaurant standard.
1What went well in this lesson? Why?
2. What problems did you experience? Why?
At the end of the lesson, the learners should be able to
understand at least 90% of the lesson through quizzes and
activities.Encourages the learners to purposely reflect on their
plan and how well they taught the lesson
 ANGONO NATIONAL HIGH SCHOOL
LEARNING AREA : FOOD AND BEVERAGES SERVICES
TEACHER : YBETTE A. VILLAMARIN
TRACK /STRAND : TECHNOLOGY VOCATIONAL & LIVELIHOOD
EDUCATION / HOME ECONOMICS
A. Content Standards
B. Performance Standards
C. Learning Competencies / Objectives LO 1. Take table reservations
II. CONTENT
III. LEARNING RESOURCES
A .References
1. Learner’s Materials
2. Textbook pages
B. Other Learning Resources
IV. PROCEDURES
a. Review of the previous
lesson
B. Establishing a purpose for
the lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new concepts
and practicing new skills #2
F. Making generalizations and
abstractions about the
lesson
G. Evaluating learning
V. REMARKS
VI. REFLECTION
SENIOR HIGH DEPARTMENT
SY 2018-2019
DAILY LESSON PLAN
DATE JUNE 13, 2018 GRADE 12
TIME SECTION FIRST SEM
9:50-11:50 COOKERY B QUARTER 1
12:20-2:20 COOKERY A
The learner demonstrates understanding of concepts, and principles
in preparing the dining room/restaurant area for service.
The learner:
1. independently prepares the dining room/restaurant area for
service
2. demonstrate knowledge and skills of food and beverage service in
relation to taking table reservations
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the
reservations
1.3 Record reservation data on forms accurately based on
establishment’s standards
1. Food Service Operations
2. Reservation Process
3. Telephone Ethics
Food and Beverage Services Manual
pp. 6-18
Food and Beverages Sevices simply tutorial
What are the different types of food and beverage service
system?
What are the different types of restaurant reservation?
The learners will: develop skills in answering inquiries promptly, cleary and
accurately.
Accurately record reservation data on forms based on establishment
standards
Video presentation about Room Reservation
Discuss: Procedure in taking restaurant reservation
Possible questions of customers when taking table reservation
Activity 1: Perform a telephone conversation
Telephone plays an important role in time of reservation on
phone.Perfect telephone handling ensures efficiency of the
reservation agent to uphold restaurant standard.
1What went well in this lesson? Why?
2. What problems did you experience? Why?
At the end of the lesson, the learners should be able to
understand at least 90% of the lesson through quizzes and
activities.Encourages the learners to purposely reflect on their
plan and how well they taught the lesson
ANGONO NATIONAL HIGH SCHOOL
SENIOR HIGH DEPARTMENT
SY 2018-2019
DAILY LESSON PLAN