School Grade Level 11

GRADES 1 TO 12 Teacher Learning Area Food & Beverage

DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing room service
B. Performance Standards The learner demonstrates the knowledge and skills in food and beverage service for “in-room dining” by performing activities
skillfully and pleasantly.
C. Learning Competencies/ PROVIDE ROOM SERVICE (RS)
Objectives (Write the LC code for each) LO 1. Take and process room service orders
1.1. Attend telephone calls promptly and courteously in accordance with customer service standards
1.2. Check and use guests’ names throughout the interaction
1.3. Clarify, repeat and check details of orders with guests for accuracy
TLE_HEFB9-12RS-IIIa-b-7
At the end of the period the learners are expected to:
1. demonstrates the knowledge and skills in food and beverage service for the rooms and other related activities with appreciation
and accuracy
2. demonstrates skills and knowledge in food and beverage service related to taking and processing room service orders
3. Practice skills in responding to customers’ needs in terms of taking down correct menus, and special food preparations as
requested.
4. Respond effectively and efficiently to customers’ special requests’ within the bounds of the service guidelines of the
establishment.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.

II. CONTENT PROVIDE ROOM SERVICE (RS)

Room Service Menus
III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and
manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR) portal
 5. Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning,
question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each
step.
Constructivist Approach – TGA Activity & Collaborative ( Group Activity)
A. Reviewing previous lesson or Ask the following questions:
presenting the new lesson 1. What are the types of service you find easy to set-up?
2. Did you follow the correct sequence of table service?
B. Establishing a purpose for the lesson Group Activity – Give Me 5! Each group will think 5 menu they know and remember.
Group 1- Breakfast
Group 2- Lunch
Group 3- Dinner
C. Presenting examples/instances of the What are the different types of menu?
new lesson

D. Discussing new concepts and Discussion of taking room service orders

practicing new skills #1 1. What is room service in a hotel?
2. How important is the room service menu?
Sample Menus for Room Service
 E. Discussing new concepts and Question:
practicing new skills #2 1. Why do you think menu is important in room service?
2. Why there is door knob menu, what is its purpose?

Sample of doorknob menu

F. Developing mastery
(Leads to Formative Assessment 3)

List down 5 menus that are familiar to you.

G. Finding practical applications of If you will be given the chance to stay in a hotel, How would you like to be served? Why/
concepts and skills in daily living
H. Making generalizations and Room Service is one of the best things about staying at a hotel. The opportunity to order food from a well-designed room service
abstractions about the lesson menu, 24 hours a day is uncomplicated and convenient. Luxury is the two of you being able to have a lie-in on Sunday morning,
hear a knock on the door and know that it is your breakfast being served - or being able to lift the receiver at any time of day to
order some snacks, something to drink or a meal.
I. Evaluating learning Paper and Pen Test

J. Additional activities for application or Search for more menus and be ready for making a compilation.
remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
C. Content Standards The learner demonstrates understanding of concepts and principles in providing room service
D. Performance Standards The learner demonstrates the knowledge and skills in food and beverage service for “in-room dining” by performing activities
skillfully and pleasantly.
C. Learning Competencies/ PROVIDE ROOM SERVICE (RS)
Objectives (Write the LC code for each) LO 1. Take and process room service orders
1.4. Use suggestive selling techniques when appropriate
1.5. Advise guests of approximate time of delivery
1.6. Record room service orders and check relevant information in accordance with establishment policy and procedures
TLE_HEFB9-12RS-IIIa-b-7
At the end of the period the learners are expected to:
1. demonstrates the knowledge and skills in food and beverage service for the rooms and other related activities with appreciation
and accuracy
2. demonstrates skills and knowledge in food and beverage service related to taking and processing room service orders
3. Practice skills in responding to customers’ needs in terms of taking down correct menus, and special food preparations as
requested.
4. Respond effectively and efficiently to customers’ special requests’ within the bounds of the service guidelines of the
establishment.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
II. CONTENT Sequence of Room Service

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and
manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
6. Teacher’s Guide pages
7. Learner’s Material pages
8. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
9. Additional Materials from
Learning Resource (LR) portal
 10. Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning,
question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each
step.
Constructivist Approach – TGA Activity & Collaborative ( Group Activity)
K. Reviewing previous lesson or Ask the following questions:
presenting the new lesson 1. What does a room service do?
2. What is the us of doorknob menu?
L. Establishing a purpose for the lesson Flash Sample Menus
Set the mood of the learners to see examples of room service menus

Question:
Did you experience staying in a hotel? How did you feel about it?
M.Presenting examples/instances of the Video Presentation
new lesson Sequence of Room Service
https://www.youtube.com/watch?v=H6XHRQ5CVPQ
The students will identify the proper sequence of room service.
N. Discussing new concepts and Discussion of the sequence of room service
practicing new skills #1

O. Discussing new concepts and Why it is important to follow the standard operational procedure in room service?
practicing new skills #2
 P. Developing mastery Role Playing
(Leads to Formative Assessment 3) Demonstrate the sequence of room service.
Q. Finding practical applications of How do you find the sequence of room service? What do you notice about it?
concepts and skills in daily living Explain briefly your answer

R. Making generalizations and Room service is a personalized service offered by medium or luxury hotels which provide their guests with unique opportunity to
abstractions about the lesson order and enjoy food and beverage in their own room which ensures privacy, convenience and great dining experience.

S. Evaluating learning Each group must demonstrate the room service - American Breakfast
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
T. Additional activities for application or The same activity in room service will be demonstrated once the learner is not yet competent.
remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson work? No. of
learners who have caught up with the
lesson.
D. No. of learners who continue to
require remediation
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
E. Content Standards The learner demonstrates understanding of concepts and principles in providing room service
F. Performance Standards The learner demonstrates the knowledge and skills in food and beverage service for “in-room dining” by performing activities
skillfully and pleasantly.
C. Learning Competencies/ PROVIDE ROOM SERVICE (RS)
Objectives (Write the LC code for each) LO 1. Take and process room service orders
1.7. Interpret room service orders received from doorknob dockets
1.8. See to it that orders through flyers (doorknobs) are delivered efficiently and accurately
1.9. Transfer orders promptly to appropriate location for preparation
TLE_HEFB9-12RS-IIIa-b-7
At the end of the period the learners are expected to:
1. demonstrates the knowledge and skills in food and beverage service for the rooms and other related activities with appreciation
and accuracy
2. demonstrates skills and knowledge in food and beverage service related to taking and processing room service orders
3. Practice skills in responding to customers’ needs in terms of taking down correct menus, and special food preparations as
requested.
4. Respond effectively and efficiently to customers’ special requests’ within the bounds of the service guidelines of the
establishment.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.

II. CONTENT Taking Room Service Order

Suggestive Selling Techniques
III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and
manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
11. Teacher’s Guide pages
12. Learner’s Material pages
13. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
14. Additional Materials from
Learning Resource (LR) portal
 15. Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning,
question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each
step.
Constructivist Approach – TGA Activity & Collaborative ( Group Activity)
U. Reviewing previous lesson or Review:
presenting the new lesson Ask the following questions:
1. What are the types of service you find easy to set-up?
2. Did you follow the correct sequence of table service?
V. Establishing a purpose for the lesson Flash Sample Menus
Set the mood of the learners to see examples of room service menus

Question:
Why do you think menu is important in room service?
W.Presenting examples/instances of the Video Presentation
new lesson Sequence of Room Service
https://www.youtube.com/watch?v=H6XHRQ5CVPQ
The students will identify the proper sequence of room service.
X. Discussing new concepts and Discussion of taking room service orders and how to do the suggestive selling techniques
practicing new skills #1

Y. Discussing new concepts and Suggestive Selling Techniques

 practicing new skills #2

Z. Developing mastery Role Playing

(Leads to Formative Assessment 3) The class will be divided into 4 groups. Each group will perform the correct sequence in handling room service orders and
suggestive selling techniques.

AA. Finding practical applications of How do you find the sequence of room service? What do you notice about it?
concepts and skills in daily living Explain briefly your answer

BB. Making generalizations and Effective suggestive-selling means being sensitive to your guests' needs and feelings. Always be reassuring, confident and in-
abstractions about the lesson charge. Servers should suggest personal favorites and make recommendations whenever possible. Guests enjoy being served by a
professional who knows the food and has opinions on which menu items are the best.
CC. Evaluating learning Each group must demonstrate the room service - American Breakfast
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
DD. Additional activities for application The same activity in room service will be demonstrated once the learner is not yet competent.
or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in providing room service
B.Performance Standards The learner demonstrates the knowledge and skills in preparing food and beverage for service in accordance to the establishment
standard with efficiency
C. Learning Competencies/ PROVIDE ROOM SERVICE (RS)
Objectives (Write the LC code for LO. 2 Set-Up Trays and Trolleys
each) 2.1 Prepare room service equipment and supplies in accordance with establishment procedures
2.2 Select and check room service equipment and supplies for cleanliness and condition
TLE_HEFBS9-12RS-IVb-2
At the end of the period the learners are expected to:
1. Identify the different equipment and supplies needed in room service;
2. demonstrate setting up trays and trolleys used for room service orders according to the food and beverage orders
3. Practice skills in responding to customers’ needs in terms of checking orders before leaving the kitchen for delivery
4. Respond effectively and efficiently to customers in terms of food sanitation.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
II. CONTENT Preparing Mise-En-Place

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR)
portal
5. Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.
 Constructivist Approach – TGA Activity & Collaborative ( Group Activity)
A.Reviewing previous lesson or Review:
presenting the new lesson 1. Types of breakfast meal
2. Examples of breakfast menu
3. Order/sequence in serving foods
4. Door knob menu
5. Review the script in room service.
B.Establishing a purpose for the Show the idea of mise-en-place
lesson

C. Presenting examples/instances of Why it is important to use the proper equipment / utensil for each service?
the new lesson
D.Discussing new concepts and What is mise-en-place.
practicing new skills #1 Practice the idea of mise-en-place
E.Discussing new concepts and How important is the mis-en-place in room service preparation?
practicing new skills #2
F.Developing mastery Individual Demonstration
(Leads to Formative Assessment 3) Each student will demonstrate how to prepare a tray and trolley to be used for room service delivery
G.Finding practical applications of Mise en Place A French term that literally means, "setting in place." It's used in cooking to describe all the prep and gathering of
concepts and skills in daily living ingredients.
H.Making generalizations and What do you think are the benefits of practicing mis-en-place?
abstractions about the lesson
I.Evaluating learning Each learner will demonstrate how to organize things for room service.
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J.Additional activities for application Practice the use of mise-en-place to make meal preparation easier.
or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what
help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in providing room service

B.Performance Standards The learner demonstrates the knowledge and skills in preparing food and beverage for service in accordance to the establishment
standard with efficiency
C. Learning Competencies/ PROVIDE ROOM SERVICE (RS)
Objectives (Write the LC code for LO. 2 Set-Up Trays and Trolleys
each) 2.3 Set-Up trays and trolleys keeping in mind balance, safety and attractiveness
2.4 Set-up room service trays and trolleys according to the food and beverage order
2.5 Check orders before leaving the kitchen for delivery
2.6 Cover the food items in delivering to the room
TLE_HEFBS9-12RS-IVb-2
At the end of the period the learners are expected to:
1. Identify the different equipment and supplies needed in room service;
2. demonstrate setting up trays and trolleys used for room service orders according to the food and beverage orders
3. Practice skills in responding to customers’ needs in terms of checking orders before leaving the kitchen for delivery
4. Respond effectively and efficiently to customers in terms of food sanitation.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
II. CONTENT Setting up Trays or Trolleys

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
6. Learner’s Material pages
7. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
8. Additional Materials from
Learning Resource (LR)
portal
9. Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.

Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A.Reviewing previous lesson or Review:

presenting the new lesson Order/sequence in serving foods
Door knob menu
Review the script in room service.
B.Establishing a purpose for the Show pictures of the different equipment and supplies necessary for room service.
lesson

C. Presenting examples/instances of Why do we need to prepare and use these equipment and supplies for room service?
the new lesson Cite importance of using these equipment and supplies when having room service.

D.Discussing new concepts and Name Game – (BOWL GAME)

practicing new skills #1 Each student will pick a picture inside the fish bowl and try to identify and give its function.

E.Discussing new concepts and How important is the use of having trays and trolleys when doing the room service?
practicing new skills #2
F.Developing mastery Individual Demonstration
(Leads to Formative Assessment 3) Each student will demonstrate how to prepare a tray and trolley to be used for room service delivery

G.Finding practical applications of

concepts and skills in daily living
H.Making generalizations and What is the importance of knowing and practicing how to set up trays and trolleys?
abstractions about the lesson
I.Evaluating learning Each learner must demonstrate the room service using American Breakfast .
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J.Additional activities for application The same activity in room service will be demonstrated once the learner is not yet competent.
or remediation
V. REMARKS Constructivist Approach – TGA Activity (tell, guide and act)
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what
help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in providing room service

B. Performance Standards The learner demonstrates the knowledge and skills in the practice of food and beverage delivery to rooms efficiently with courtesy

C. Learning Competencies/ LO 3. Present and Serve Food and Beverage Orders to Guests
Objectives (Write the LC code for 3.1 Verify the guest’s name on the bill before announcing the staff’s presence outside the door
each) 3.2 Greet guests politely
3.3 Ask the guest where they want to place the tray or trolley
3.4 Deliver food orders on desired time of the guest
TLE_HEFBS9-12RS-IVc-3
At the end of the period the learners are expected to:
1. identify guest’s name on the bill before announcing the staff’s presence outside the door;
2. demonstrate how to greet guest politely;
3. practice how to deliver food orders on desired time of the guest.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.

II. CONTENT Room Service Procedure

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
2.Learner’s Material pages
3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR) portal
5.Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.
Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A. Reviewing previous lesson or Review:

presenting the new lesson Ask the following questions:
1.What are the importance of using trays and trolleys when having room service?
2. Enumerate the equipment and supplies necessary for room service.
B. Establishing a purpose for the Video Presentation
lesson Show video of the proper sequence of room service
https://www.youtube.com/watch?v=H6XHRQ5CVPQ&spfreload=10
C. Presenting examples/instances Video Analysis
of the new lesson 1.Identify some important points from the video that will become helpful to you.
2.Justify your answer.
D. Discussing new concepts and Present and discuss the proper sequence of room service
practicing new skills #1

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery Each student will find their partner for the demonstration of Room Service.
(Leads to Formative Assessment 3)
G. Finding practical applications of
1.How would you assess room service?
concepts and skills in daily living
2. How important is room service to a guest? Why?
 H. Making generalizations and Room service or "in-room dining" is a hotel service enabling guests to choose menu items for delivery to their hotel room for
abstractions about the lesson consumption there, served by staff. Room service is organized as a subdivision within the Food & Beverage Department of high-end
hotel and resort properties. It is uncommon for room service to be offered in hotels that are not high-end.
I. Evaluating learning Each learner must demonstrate the room service sequence.

Criteria for Evaluation:

Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J. Additional activities for The same activity in room service will be demonstrated once the learner is not yet competent.
application or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what
help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?

School Grade Level 11

GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing room service
B.Performance Standards The learner demonstrates skills in presenting accounts to the clientele/customer within the appropriate time politely
C. Learning Competencies/ LO 4. Present Room Service Account
Objectives (Write the LC code for 4.1 Check and present guests’ accounts for accuracy in accordance with establishment procedures
each) 4.2 Present cash payments to the cashier for processing in accordance with establishment guidelines
4.3 Present charge accounts to guests for signing based on establishment policy and procedures
LE_HEFBS9-12RS-IVd-4
At the end of the period the learners are expected to:
1. identify the types of billing methods;
2. demonstrates the skills in checking and presenting bill to the guest;
3. present cash payment to the cashier for processing;
4. Practice skills in presenting charge accounts to the guest.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
II. CONTENT Presenting and Settling Room Service Account

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR)
portal
5. Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.

Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A.Reviewing previous lesson or Review:

presenting the new lesson Ask the following questions:
Discuss the steps in room service.
B. Establishing a purpose for the Ask the following question:
lesson 1.Who among you has an experience of dining in a restaurant?
2. How did you feel about it?
C. Presenting examples/instances Ask the following questions:
of the new lesson 1. Cite some memorable and noticeable instances during your restaurant experience.
2. How much did you pay?
3. How was the process of payment?
D. Discussing new concepts and Discussion / Presentation
practicing new skills #1 Process How to Present the Bill to the Guest
1. Enumerate and explain the types of billing method.
2.What are the step by step procedure of presenting the bill to the guest?
3.Why it is important to be extra careful when presenting the bill to the guest?

E. Discussing new concepts and Review the script in room service (Presenting the bill to the guest)
practicing new skills #2
F. Developing mastery Demonstration
(Leads to Formative Assessment 3) Room Service – Presenting Bill to the Guest
G. Finding practical applications of Follow up questions:
 concepts and skills in daily living How did you feel when you demonstrate to present the bill to the guest?
What are the important things to be followed or remembered when doing it?
H. Making generalizations and Billing involves accepting and allocating payments from a given services and providing accounting for your guests, the process that
abstractions about the lesson anything goes with it. Or it is just simply means how the guest is charged.

I. Evaluating learning Each learner must demonstrate the room service using American Breakfast
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J. Additional activities for The same activity in room service will be demonstrated once the learner is not yet competent.
application or remediation
V. REMARKS Constructivist Approach – TGA Activity (tell, guide and act)
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what
help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in providing room service
B.Performance Standards The learner demonstrates the skills in clearing out the service area of used equipment, utensils, leftovers, and materials efficiency and
with happy disposition
C. Learning Competencies/ LO 5. Clear Away Room Service Equipment
Objectives (Write the LC code for 5.1 Explain the procedures in taking away the tray and trolley after the guest have finished their meal
each) 5.2 Check and clear the floors in accordance with the establishment’s procedure
5.3 Clean and clear dirty trays in accordance with establishment’s procedure
5.4 Clean and return trays and trolleys to the room service area
TLE_HEFBS9-12RS-IVd-5
At the end of the period the learners are expected to:
1. discuss the procedures in taking away the tray and trolley after the guest have finished their meal;
2. maintain the cleanliness of the facilities
3. Practice skills in responding to customers’ needs in terms of cleaning and returning the used equipments and supplies to the room
service area.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.

II. CONTENT Clearing Procedure

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages
2.Learner’s Material pages
3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR) portal
5.Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.

Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A.Reviewing previous lesson or Review:

presenting the new lesson Ask the following questions:
1. Enumerate and explain the types of billing method.
2.What are the step by step procedure of presenting the bill to the guest?
3.Why it is important to be extra careful when presenting the bill to the guest?

B.Establishing a purpose for the Video Presentation

lesson Clearing Procedure in Room Service
https://www.youtube.com/watch?v=H6XHRQ5CVPQ&spfreload
C.Presenting examples/instances
of the new lesson

D.Discussing new concepts and What are the proper procedures in clearing the used equipments and the like in room service?
practicing new skills #1
E.Discussing new concepts and Review the script in room service
practicing new skills #2
F.Developing mastery Demonstration
(Leads to Formative Assessment 3) Room Service – Clearing Procedure

G.Finding practical applications Why it is important to follow certain procedure when clearing the used equipments and the like during room service?
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I.Evaluating learning Each learner must demonstrate the room service using American Breakfast
Criteria for Evaluation:
Criteria Points
 Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
K. Additional activities for The same activity in room service will be demonstrated once the learner is not yet competent.
application or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what
help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in receiving and handling guest concerns

B.Performance Standards The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and listening to customer’s complaints
C. Learning Competencies/ LO 1. Listen to the Customer’s Complaint
Objectives (Write the LC code for 1.1 Obtain the entire story or issue of concern from the guests without interruption
each) 1.2 Note the details of the guest complain or concern
TLE_HEFBS9-12GC-IVe-f6
At the end of the period the learners are expected to:
1. Identify customer relations
2. handle guest’s complains;
3. demonstrates skills and knowledge in noting the details of the incident;
4. Practice skills in responding to customers’ needs in terms of taking down accurate complains.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be
tackled in a week or two.
II. CONTENT
Customer Relations
The Two Dimensions of Customer Service
III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
2.Learner’s Material pages
3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR)
portal
5.Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.
 Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A.Reviewing previous lesson or Review:

presenting the new lesson 1. What are the proper procedures in clearing the used equipments and the like in room service?
2. Why it is important to follow certain procedure when clearing used equipments and the like during room service?

B.Establishing a purpose for the Powerpoint Presentation

lesson Receive and handle guest concerns
C.Presenting examples/instances of Video Presentation
the new lesson
D.Discussing new concepts and Discussion/ Presentation
practicing new skills #1 1. Define customer relation.
2. Give and explain the two dimensions of customer service.
3. How will you handle customer complaints?
E.Discussing new concepts and Practice the script in room service –Handling Customer Complains
practicing new skills #2
F.Developing mastery Demonstration
(Leads to Formative Assessment 3) Room Service – Receive and handle guest concerns
G.Finding practical applications of How will you handle different customer’s complaints if you are in a work place/
concepts and skills in daily living
H.Making generalizations and When handling complaints,
abstractions about the lesson • listening to the details is very important. Give the guest time to explain how he feels and what he wants.
• Apologize for the problem, no matter whose fault it is
• Explain to the guest how are you going to resolve the situation
I.Evaluating learning Each learner must demonstrate the room service – handling customer’s complaints
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J.Additional activities for The same activity in room service will be demonstrated once the learner is not yet competent.
application or remediation
V. REMARKS Constructivist Approach – TGA Activity (tell, guide and act)
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in receiving and handling guest concerns

B.Performance Standards The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and listening to customer’s complaints
C. Learning Competencies/ LO 2. Apologize to the Customer
Objectives (Write the LC code for 2.1 Offer sincere apology for the disservice
each) TLE_HEFBS9-12GC-IVj-9
At the end of the period the learners are expected to:
1. Identify customer relations
2. handle guest’s complains;
3. demonstrates skills and knowledge in noting the details of the incident;
4. Practice skills in responding to customers’ needs in terms of taking down accurate complains.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be
tackled in a week or two.
II. CONTENT
Handling Customer Complaints
Dealing with Different Customer/Clients

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
2.Learner’s Material pages
3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR)
portal
5.Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.

Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A.Reviewing previous lesson or Review:

presenting the new lesson 1. What are the proper procedures in clearing the used equipments and the like in room service?
2. Why it is important to follow certain procedure when clearing used equipments and the like during room service?

B.Establishing a purpose for the Powerpoint Presentation

lesson Receive and handle guest concerns
C.Presenting examples/instances of Video Presentation
the new lesson
D.Discussing new concepts and Discussion/ Presentation
practicing new skills #1 1. Define customer relation.
2. Give and explain the two dimensions of customer service.
3. How will you handle customer complaints?
E.Discussing new concepts and Practice the script in room service –Handling Customer Complains
practicing new skills #2
F.Developing mastery Demonstration
(Leads to Formative Assessment 3) Room Service – Receive and handle guest concerns
G.Finding practical applications of How will you handle different customer’s complaints if you are in a work place/
concepts and skills in daily living
H.Making generalizations and When handling complaints,
abstractions about the lesson • listening to the details is very important. Give the guest time to explain how he feels and what he wants.
• Apologize for the problem, no matter whose fault it is
• Explain to the guest how are you going to resolve the situation
I.Evaluating learning Each learner must demonstrate the room service – handling customer’s complaints
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J.Additional activities for The same activity in room service will be demonstrated once the learner is not yet competent.
 application or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in receiving and handling guest concerns

B.Performance Standards The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and listening to customer’s complaints
C. Learning Competencies/ LO 3. Take Proper Action on the Complaint
Objectives (Write the LC code for 3.1 Take appropriate action regarding guest’s concerns
each) 3.2 Inform the right person or department for proper action
TLE_HEFBS9-12GC-IVj-9
At the end of the period the learners are expected to:
1. Identify customer relations
2. handle guest’s complains;
3. demonstrates skills and knowledge in noting the details of the incident;
4. Practice skills in responding to customers’ needs in terms of taking down accurate complains.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be
tackled in a week or two.
II. CONTENT
Handling Customer Complaints
Dealing with Different Customer/Clients
III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
2.Learner’s Material pages
3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR)
portal
5.Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.

Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A.Reviewing previous lesson or Review:

presenting the new lesson 1. What are the proper procedures in clearing the used equipments and the like in room service?
2. Why it is important to follow certain procedure when clearing used equipments and the like during room service?

B.Establishing a purpose for the Powerpoint Presentation

lesson Receive and handle guest concerns
C.Presenting examples/instances of Video Presentation
the new lesson
D.Discussing new concepts and Discussion/ Presentation
practicing new skills #1 1. Define customer relation.
2. Give and explain the two dimensions of customer service.
3. How will you handle customer complaints?
E.Discussing new concepts and Practice the script in room service –Handling Customer Complains
practicing new skills #2
F.Developing mastery Demonstration
(Leads to Formative Assessment 3) Room Service – Receive and handle guest concerns
G.Finding practical applications of How will you handle different customer’s complaints if you are in a work place/
concepts and skills in daily living
H.Making generalizations and When handling complaints,
abstractions about the lesson • listening to the details is very important. Give the guest time to explain how he feels and what he wants.
• Apologize for the problem, no matter whose fault it is
• Explain to the guest how are you going to resolve the situation
I.Evaluating learning Each learner must demonstrate the room service – handling customer’s complaints
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J.Additional activities for The same activity in room service will be demonstrated once the learner is not yet competent.
 application or remediation
V. REMARKS Constructivist Approach – TGA Activity (tell, guide and act)
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?
 School Grade Level 11
GRADES 1 TO 12 Teacher Learning Area Food & Beverage
DAILY LESSON LOG Services NC II
Teaching Dates and Time Semester 1st
Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A.Content Standards The learner demonstrates understanding of concepts and principles in receiving and handling guest concerns

B.Performance Standards The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and listening to customer’s complaints
C. Learning Competencies/ LO 4. Record Complaint
Objectives (Write the LC code for 4.1 Document complaints according to establishment standard procedures
each) TLE_HEFBS9-12GC-IVj-9
At the end of the period the learners are expected to:
1. Identify customer relations
2. handle guest’s complains;
3. demonstrates skills and knowledge in noting the details of the incident;
4. Practice skills in responding to customers’ needs in terms of taking down accurate complains.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be
tackled in a week or two.
II. CONTENT
Handling Guests with Special Needs
III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
2.Learner’s Material pages
3.Textbook pages Food & Beverage Service Procedures 2nd Ed. Daryl Ace Coronel
Competency-Based Curriculum
4. Additional Materials from
Learning Resource (LR)
portal
5.Other Learning Resources Laptop, Projector, Black Board, Marker, Chalk, Papers
Table Appointments, Telephone
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the time allotment for each step.
 Constructivist Approach – TGA Activity & Collaborative ( Group Activity)

A.Reviewing previous lesson or Review:

presenting the new lesson 1. What are the proper procedures in clearing the used equipments and the like in room service?
2. Why it is important to follow certain procedure when clearing used equipments and the like during room service?

B.Establishing a purpose for the Powerpoint Presentation

lesson Receive and handle guest concerns
C.Presenting examples/instances of Video Presentation
the new lesson
D.Discussing new concepts and Discussion/ Presentation
practicing new skills #1 1. Define customer relation.
2. Give and explain the two dimensions of customer service.
3. How will you handle customer complaints?
E.Discussing new concepts and Practice the script in room service –Handling Customer Complains
practicing new skills #2
F.Developing mastery Demonstration
(Leads to Formative Assessment 3) Room Service – Receive and handle guest concerns
G.Finding practical applications of How will you handle different customer’s complaints if you are in a work place/
concepts and skills in daily living
H.Making generalizations and When handling complaints,
abstractions about the lesson • listening to the details is very important. Give the guest time to explain how he feels and what he wants.
• Apologize for the problem, no matter whose fault it is
• Explain to the guest how are you going to resolve the situation
I.Evaluating learning Each learner must demonstrate the room service – handling customer’s complaints
Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
Voice quality 5
TOTAL 25
J.Additional activities for The same activity in room service will be demonstrated once the learner is not yet competent.
application or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lesson 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?