Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VII, Central Visayas
Division of Cebu
ST. ISIDORE LABRADOR CHILD DEVELOPMENT CENTER, INC.
Maya, Daanbantayan, Cebu
Tel. No. 346-5975
Email address: [email protected]

FLEXIBLE INSTRUCTION DELIVERY PLAN

Grade: 11 Semester: 2nd

Core Subject Title: Food and Beverage Services No. of Hours/Semester: 160
Prerequisites (If Needed):
Core Subject Description:
This course is designed for a high school student to develop the knowledge, skills, and attitude to perform the tasks required by the Food and Beverage service.
Culminating Performance Standard:
The learner provides preliminary services to client/s, and apply food and beverages techniques

What to Teach? Why Teach? How to Assess? What to Teach?

Highest Enabling Strategy
Highest Thinking Skill to Use in developing the
Learning competencies
to Assess Highest Thinking Skill to
Assess
KUD Flexible
Content Most
Performance Classificat Assessm
Content Standard Essential
Standards ion ent Flexible
s Topics KUD Enabling
Activities Learning
Complete Classificat Most Essential RBT Level General
(FAA) Strategies
ion Strategy
Performa (FLS)
nce
Checks
3rd Quarter
LESSON 1 : PROVIDE LINK BETWEEN KITCHEN AND SERVICES AREA (KS)
1. Preparation The LO1. Liaise The learners: The Doing LO1. Liaise Doing Creating Video / Communica Independent
of service learners between Demonstrate learners between Demo tion reading
equipment/ute demonstra kitchen and knowledge Execute kitchen and Presentati
te and skills of the proper service areas. 1 on Connection
nsils and understan service food and pick up of .1 Attend the Quiz as
supplies ding of areas. beverage items. monitor kitchen Essay Representa Understandin
concepts service in Distinguish service points tion g, Check;
2. Cleanliness and LO 2. Clean relation to on how to to ensure Reasoning
and condition principles and Clear taking kitchen transfer efficient pick up and Proof Mini Lecture
of in Food orderliness. food at the of items. and Video
equipment/ute providing Services appropriate 1.2 Identify
nsils furniture a link The learner service traditional items Interpretation
and supplies. between will become point in from the Aids;
the kitchen aware of accordance kitchen through
3. and precautionary with safety monitoring of Quick
Competencies service measures requiremen service areas Conceptualiz
of table set-up area. and ts. and consulation ation
observance with the other Question
4.Balance and of hygiene "Implement service
uniformity of and situation food collegues Individual
utensils 5. in food and hygiene 1.3 .Advise draft essay
Order the beverage and coolegues writing, with
utensils handling. Occupation promptly teacher
al in regarding comments for
preparing rediness of item improvement.
service for service
stations 1.4Check Visualization
and quality of food
equipment in accordance Interactive
" with costumers Discussion
request
1.5. Check
service for
chips marks,
spills, and
chips.
1.6. Carry out
try’s safety.
1.7. transfer
and place food
efficiently at the
appropriate
service point in
accordance
with safety
requirements.
 LO2. Clean and
Clear Food
Services 2.1.
Observe
precautionary
measures and
sanitary
practices in
handling food
and beverage.
2.2. Remove
used items
efficiently from
service areas
and transfer
safely to the
appropriate
training location
for cleaning.
2.3. Dispose of
leftover food
and disposable
service ware to
the appropriate
receptacles.
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE (BS)
1. Preparation The LO1. The learner: Plan and Knowing LO1. Prepare Knowing Creating Video / Communica Independent
of service learners Prepare 1. set up the Understan dining/restaura Demo tion reading
equipment/ute demonstra dining/restau independentl dining area din g nt area for Understan Evaluating
nsils and tes an rant area for y provides for service Doing service ding Presentati Connection Quiz as
supplies understan service food and organize 1.1 Prepare Applying on Understandin
din g of beverage the and adjust Doing Representa g, Check;
2. Cleanliness the LO2. service. mood/ambi dining Analyzing Essay tion
and condition concepts Prepare and 2.demonstrat anc e of environment to Mini Lecture
of and set tables es an the dining provide comfort Understan Reasoning and Video
equipment/ute principles understandin area and ambience ding and Proof
nsils furniture in LO3. g of the to costumers. Interpretation
and supplies. providing Welcome concepts and Plan the 1.2. Check Remember Aids;
food and Customers principles set-up of dining/ ing
beverage behind the tables in restaurant area Quick
service. correct the dining and customers Conceptualiz
3. LO4. Take preparation area. facilities for atio n
Competencies and Process of the dining Execute cleanliness Question
of table set-up Order area and the prior to service.
other related orderliness 1.3 Take Individual
4.Balance and LO5. Serve services. and corrective draft essay
uniformity of and clear 3. observes cleanliness actions when writing, with
untensils food and proper of required. teacher
drinks. qualification glasswares 1.4. Set up up comments for
5. Order the standards , service furniture in improvement.
utensils LO6. Close regarding the ware and accordance
down condition of cutlery. with standard Visualization
6. Eye appeal restaurant/di dining/restaur requirements ,
ning area antd hall or Widen their and based on Interactive
7. Timeliness space, knowledge bookings, Discussion
amenities, skills in costumers
8. Protocol in furniture, welcoming request.convien
welcoming/gr equipments guest. c e and safety.
eetin g supplies, Execute 1 .5 Check
guests. materials and the equipment and
others protocols in prepare for
9. Procedure 4. welcoming service
and rationale demonstrate guest,escor 1.6. Verify list
in seating the the skills and ting seating of menu
guest understandin guests in variations and
g of accordance daily speacials
12. Sequence preparing the with with kitchen
table serving menu costumer staff based on
(a la carte,fine suitable for a service standard policy
dining with specific event standard. and guidelines
wine services) and/or of the Implement LO2. Prepare
preparation the proper and set tables
13. Safety needs as flow of 2.1 Set tables
practices and advisedto the service and wthin the
precautionary cooks or meal required
meausures in kitchen staffs delivery. timeframes in
serving guest The learners: Know accordance
orders. 1. promptly with the
demonstrates any delays standards
14. Bussing the skills in and and/or
and cleaning the selection defiencies customres
the table of in service special
approroiate area. requests.
15. type or style Arrange 2.2. Dress
Procedures in of table properly tables
resitting setting, and the accordingl to
tables. right color accounts of standard
combinations the guest procedures
16. Safety for asthetics with and/or any
practices in consideration standard approved
resetting the s. procedure . special
table. 2. responds requirements.
effectively Apply their 2.3 . Check
and knowledge cleanliness and
effeciently to in safety orderliness
costumers requiremen condition of
speacial ts in tables,
requets that accordance glasswares,
are witih the with service ware,
bounds of the standard and cutlery
service procedures prior to service
guidelines of . Evalaute .
the table 2.4 Remove,
establishmen appointme clean and
t 3. nts for replace items
demonstrates future that are below
a wholesome dinners. standard basd
personality in on relevant
receiving guideliness
customers LO3. Welcome
4. manifests Customers
prompt 3.1 Welcome
awareness costumers upn
needs in arrival in
terms of accordance
advanced with costumers
service service
reservations, standard
and responds 3.2 Check
positively to details of
the requested resrvations
workable based on
terms and established
conditions service
The learner:
1. shows standard
competence policies
in doing 3.3 provide
schedules of clear
menus to be information and
prepared and descrption to
served. customres.
2.communica 3.4. Escort and
tes needs of seat costumers
costumers to accroding to
the service rable
area with allocations
accuracy. 3.5 Offer
3.observes available
strictly premeal
sanitations services if
and hygiene appropriate.
practices in LO5. Serve and
responding to clear food and
guests' food drinks.
and beverage 5.1. Serve food
services and beverage
needs. selections
4. performs promptly from
the billing service areas.
payment with 5.2. Check for
accuracy and presentation
effiency The and convey to
learner costumers
discuss safety.
positively 5.3. Provide
with glassware,
collegues service ware
matters and cutlery
related to suitable to
improvement menu choices.
s in the 5.4. Monitor
kitchen shop flow of service
organization, and meal
including delivery.
equipment 5.5. Recognize
and furniture, and follow up
keeoing after promptly any
the hours. delays or
The learners defiecies in
shows skills service.
in table 5.6. Serve food
setting and bevearage
following courteously.
observed 5.7. Offer and
procedures serve additional
and food and
guideliness beverage at the
approriate
times.
LO1. Prepare
dining/restaura
nt area for
service
1.1 Prepare
and adjust
dining
environment to
provide comfort
and ambience
to costumers.
1.2. Check
dining/
restaurant area
and customers
facilities for
cleanliness
prior to service.
1.3 Take
corrective
actions when
required.
1.4. Set up up
furniture in
accordance
with standard
requirements ,
and based on
bookings,
costumers
request.convien
c e and safety.
1 .5 Check
equipment and
prepare for
service
1.6. Verify list
of menu
variations and
daily speacials
with kitchen
staff based on
standard policy
and guidelines
LO2. Prepare
and set tables
2.1 Set tables
wthin the
required
timeframes in
accordance
with the
standards
and/or
customres
special
requests.
2.2. Dress
tables
accordingl to
standard
procedures
and/or any
approved
special
requirements.
2.3 . Check
cleanliness and
orderliness
condition of
tables,
glasswares,
service ware,
and cutlery
prior to service
.
2.4 Remove,
clean and
replace items
that are below
standard basd
on relevant
guideliness
LO3. Welcome
Customers
3.1 Welcome
costumers upn
arrival in
accordance
with costumers
service
standard
3.2 Check
details of
resrvations
based on
established
service
standard
policies
3.3 provide
clear
information and
descrption to
customres.
3.4. Escort and
seat costumers
accroding to
rable
allocations
3.5 Offer
available pre-
meal services if
appropriate.
LO5. Serve and
clear food and
drinks.
5.1. Serve food
and beverage
selections
promptly from
service areas.
5.2. Check for
presentation
and convey to
costumers
safety.
5.3. Provide
glassware,
service ware
and cutlery
suitable to
menu choices.
5.4. Monitor
flow of service
and meal
delivery.
5.5. Recognize
and follow up
promptly any
delays or
defiecies in
service.
5.6. Serve food
and bevearage
courteously.
5.7 . Offer and
serve additional
food and
beverage at the
approriate
times.
5.8. Clear
tables of
crokery, cutlery
and glassware
at the
approriate time
with minimal
desruption to
costumers.
5.9. Organize,
present and
process
accounts
following
standaard
procedures.
5.10. Bid
goodbye to
guests courtesy
and rest table
appoinments.
LO6. Close
down
restaurant/dinin
g area
6.1. Clear,
clean or
desmanate
restaurant/dinin
g area in
accordance
with standard
procedure and
safety
requirements.
6.2. Store and /
or prepare
equipment in
accordance
with standard
procedures.
6.3 . Reset
table
appointments
for future diners
following
procedures and
requirements
6.4. Review
and evaluate
service with
colleagues
identifying
possible
improvements.
5.8. Clear
tables of
crokery, cutlery
and glassware
at the
appropriate
time with
minimal
disruption to
costumers.
5.9. Organize,
present and
process
accounts
following
standard
procedures.
5.10. Bid
goodbye to
guests courtesy
and rest table
appointments.
LO6. Close
down
restaurant/dinin
g area
6.1. Clear,
clean or
desmanate
restaurant/dinin
g area in
 accordance
with standard
procedure and
safety
requirements.
6.2. Store and /
or prepare
equipment in
accordance
with standard
procedures.
6.3 . Reset
table
appointments
for future diners
following
procedures and
requirements
6.4. Review
and evaluate
service with
colleagues
identifying
possible
improvements.
4th Quarter
LESSON 3: PROVIDE ROOM SERVICE (RS)
1. Taking The LO1. Take Practice "Demonstr Knowing LO1. Take and Knowing Creating Video / Communica Independent
service orders learner and process foods and ate process room Demo tion reading
manifests room service beverage knowledge Understan service orders Understan Evaluating Presentati
2. Equipment an orders delivery to and skills ding 1.1 . Attend ding on Connection Quiz as
and material understan rooms of food and telephone Applying Understandin
selection and ding of LO2. Set-up efficiently and beverage Doing promptly and Doing Essay Representa g, Check;
set-up room trays and courteously. service in courteously in Analyzing tion
service or trolleys. relation to accordance Mini Lecture
3. Room "in -room The learner taking table with customer Understan Reasoning and Video
Service meal dining". LO3. demonstrates reservation service ding and Proof
silver and Present the skills in s ." standard Interpretation
serving room service presenting or 1.2 . Check the Remember Aids;
meals and submitting Generate use guests' ing
4. Billing of beverages accounts to the names Quick
guest. clean to guests. be paid to the knowledge Conceptualiz
room service clientele at and skills in throughout the ation
area. LO4. the delivery to interaction. Question
Present appropriate rooms 1.3 Clarify,
room service time. efficiently repeat and Individual
accounts and check details of draft essay
The learner courteously orders with writing, with
demonstrates . guests for teacher
the skills in accuracy. comments for
clearing the Generate 1.4 Use improvement.
service area the suggestive
of used knowledge selling Visualization
equipment, and skills in techniques
utensils, submitting when Interactive
leftovers, and accounts to approriate. Discussion
materials with be paid to 1.5. Advise
efficiency and the guest of
pleasantly. clientele at approxiamate
the time of delivery.
appropriate 1.6. Record
time. room service
orders and
Evaluate check relevant
the skills in information in
clearing the accordance
service with
area used establishment
of policy and
equipment, procedures.
utensils, 1.7. Interpret
leftovers room service
and orders recieved
materials from doorknob
with dockets.
efficiency 1.8. see to it
and that orders
pleasantly. through
flyers(doorknob
s)are delivered
effeciently and
accurately.
1.9. Transfer
orders promptly
 to approriate
location for
prepaeration.
LO2. Set-up
trays and
trolleys.
2.1. Prepare
food and
beverage
iteams in
accordance
with
establishmnet
procedures.
2.2. Prepare
general room
service
equipment
LESSON 4: DEVELOP AND UPDATE FOOD AND BEVERAGE KNOWLEDGE (BK)
1. Past and LO1. The learner: Generate Knowing LO1. Research Knowing Creating Video / Communica Independent
current trend Research 1. updates information general Demo tion reading
in food and general oneself on of food and information on Presentati
beverage. information the current beverage food and on Connection Quiz as
on food and food menus, to develop beverage Understandin
2. Types of beverage and service and cocktails. Essay Representa g, Check;
food and cocktails. trends 2. acquired 1.1. identify tion
beverage - identifies knowledge required Mini Lecture
Special LO2. Share possible food required information Reasoning and Video
Dietary information sources about the based on daily and Proof
requirements with based on job activities Interpretation
-Special customers acceptable associated with Aids;
cultural needs cultural the job.
norms and 1.2. identify Quick
3. Appropriate wants. suitable Conceptualiz
combinations 3. sources based ation
of food and demonstrates on the required Question
beverage appreciations information.
based on the for new 1.3. develop Individual
following: - trends in food and maintain draft essay
Costumer and beverage current writing, with
preferences - service. knowledge of teacher
Traditional food and
combinations The learner: beverage as comments for
of foods and 1. required by the improvement.
beverages. - demonstrates job.
Special skills in 1.4, enhance Visualization
cultural proper food past knowledge
needs. and beverage to suit current Interactive
selection in changing needs Discussion
4. terms of its in food and
National/local demonstrate beverage
act related to combination, service.
service of nutritional LO2. Share
food and value and information with
beverages. health customers
consideration 2.1. Provide
s. customers
2. assistance with
demonstrate the selection of
skills in food and
responding to beverage items
cultural food based on set
needs with policy.
variety and 2.2. Offer and
quality recommend
3. responds suitable
efficiently to combinations of
costumers food and
quarries on beverages with
the food and appropriate.
drinks with 2.3. Respond
courtesy. courteously and
efficiently to
customer
questions on
menus and
drinks lists.
2.4. Suggest
menus of
cultural
considerations.
Performance Task:
Perform a self-written role play about taking a reservation through a telephone conversation. You can choose a partner with your family. Send a video recording of your
presentation to your teacher through messenger or email.
1. The phone answered promptly and with appropriate greetings.
2. Inquiries are properly answered with clarity and accuracy.
3. Pertinent questions are asked to complete the details of the reservations.
4. Reservation data are accurately recorded based on the establishment’s standards.
5. Details of the reservations are repeated and confirmed with the party making the reservation.
6. Additional information about the foodservice is provided when necessary.

Your performance will be rated using this rubric:

Description Score Score Earned
Demonstrated outstanding communication skills in taking phone calls when taking reservations and was observed doing all the six skills with much confidence.
Demonstrated very good communication skills in taking a reservation and was observed performing four (4) to five (5) skills with confidence.
Demonstrated good communication skills in taking a reservation and was observed performing three (3) skills with confidence.
Demonstrated poor communication skills in taking a reservation and was observed performing one (1) to two (2) skills without confidence.
Did not demonstrate any skills in taking reservations.

Prepared by: Checked by:

GRACE G. MALINAO ANA LIZA M. COMPUESTO

Subject Teacher SHS Coordinator