DETAILED LESSON PLAN IN FOOD AND BEVERAGE NCII

School ABAMHS Grade Level XI

Teacher MHERASUL P. Quarter 3rd
DUHAYLUNGSO
D
Learning HE Teaching Dates & Duration 60 minutes
Area 2018-2019
I. LEARNING OBJECTIVES
A. Content Standard The learner manifests an understanding of room service or “in-
room dining”.
B. Performance The learner demonstrates the knowledge and skills in food and
Standard beverage service for “in-room dining” by performing activities
skillfully and pleasantly.
C. Learning Take and process room service orders
Competencies/Code
D. Objectives
 Knowledge Organize guest information upon receiving guest personal details;

 Skills State, clarify, repeat and check details of orders with guests for
accuracy;
 Attitude/Values Practice and apply proper etiquette of receiving guest calls .
II. CONTENT Taking room service orders
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s
Materials pages
3. Textbook pages
4. Additional
Materials from
Learning Resource
(LR) portal
B. Other Learning Training Regulations TESDA
Resources
C. Supplies, Equipment,
Tools, etc.
IV. PROCEDURES
A. Introductory
Activity Questions:
( 3 minutes)
 Teacher: What is room service
Student: Room service is a service provided in a hotel allowing guests to order
food and drink to be brought to their rooms.
Teacher: Good anybody who can give your insight what is room service.
Student: Maam bringing service into the guest room, needs will be serve after
calls for the guest needs.
Teacher: Ok lets find out right after we tackle our topic!!!!
B. Activity The class do the activity, provided with rubrics
( 5 minutes)
OVERALL EVALUATION Learner’s Name: Date

Level Achieved
CoPmerpfeoternmcayn: Test Attempt
cPeraLcetivceelsOccupational Health 1st 2nd 3rd
and Safety- Clean Air Act
4- Can perform this skill without
supervision and with initiative
and adaptability to problem
situations.
Directions:
As3k- yCoaunr pt ear fcohremr ttohias seksisll your performance in the following
critical task and pesrafotirsmfacntocerycwritiethrioaubt ealsoswis.tance or
supervision
Yo2u-Cwainll pbeerfroart med pbarstesdofonthtihseskoivllerall evaluation on the
right side. satisfactory but needs some
assistance and or supervision
1-Can perform parts of the skill
satisfactory, but requires
considerable assistance or
supervision

Teacher will initial level

achieved.

C. Analysis The teacher will discuss the process in Room service.

( 3 minutes)
1. Attend telephone calls promptly and courteously in
 accordance with customer service standards.

https://www.google.com/search?
q=customer+and+customer+service+in+restaurant+images
&tbm=isch&ved=2ahUKEwie4Iix8ZvoAhUKZ5QKHUslAcAQ
2-
cCegQIABAA&oq=customer+and+customer+service+in+res
taurant+images&gs_l=img.12...772.2089..4437....0.0..0.1222
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2. Check and use guests’ names throughout the interaction.

3. Clarify, repeat and check details of orders with guests for
accuracy.

https://www.google.com/search?
q=customer+and+customer+service+in+restaurant+images
&tbm=isch&ved=2ahUKEwie4Iix8ZvoAhUKZ5QKHUslAcAQ
2-
cCegQIABAA&oq=customer+and+customer+service+in+res
 taurant+images&gs_l=img.12...772.2089..4437....0.0..0.1222
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1GCEA_enPH886PH886&safe=active#imgrc=MVYQpu-
KwtkNoM

4. Use suggestive selling techniques when appropriate.

https://www.google.com/search?q=suggestive+selling+
+in+restaurant+imagee&tbm=isch&ved=2ahUKEwj0iKW58Z
voAhUI7ZQKHb71CS4Q2-
cCegQIABAA&oq=suggestive+selling+
+in+restaurant+imagee&gs_l=img.12...555602.568868 571
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img.wzQI1tqz2fY&ei=vs9tXvSxEYja0wS-
66fwAg&rlz=1C1GCEA_enPH886PH886&safe=active#imgr
c=5VdLBO0iuf37jM

5. Advise guests of approximate time of delivery

 https://www.google.com/search?q=suggestive+selling+
+in+restaurant+imagee&tbm=isch&ved=2ahUKEwj0iKW58Z
voAhUI7ZQKHb71CS4Q2-
cCegQIABAA&oq=suggestive+selling+
+in+restaurant+imagee&gs_l=img.12....555602.568868..571
314...1.0..1.2302.6654.0j1j2j1j1j1j3j9-1......0....1..gws-wiz-
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66fwAg&rlz=1C1GCEA_enPH886PH886&safe=active#imgr
c=5VdLBO0iuf37jM&imgdii=Ek3SsKIufuAdMM

6. Interpret room service orders received from doorknob

dockets.
 https://www.google.com/search?
q=receiving+room+service+orders+
+from+doorknob+dockets+images&tbm=isch&ved=2ahUKE
wiii8Xy9JvoAhU8JaYKHVtFDd4Q2-
cCegQIABAA&oq=receiving+room+service+orders+
+from+doorknob+dockets+images&gs_l=img.12...76306.87
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1GCEA_enPH886PH886&safe=active#imgrc=qMXq4y0Zfjo
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D. Abstraction The teacher facilitates the following:

(30 minutes) 1. The teacher will discuss the process in Room service.
2. Ask possible questions about what is being discuss?

TEACHER: Good morning class!!! Everybody take your seats. The assigned
student who take will take lead the prayer pls. come in front..
STUDENT: Everybody stand let us pray!!!!(PRAYER)
TEACHER: ok class good morning, pls. seat down as I call your name say
present.. (Taking attendance). NO absent for today, so lets have a recap. What is
our lesson yesterday?
Student: Its about fixing condiment on trays and trolleys maam.
TEACHER: very good!!! Anybody who can add more?
STUDENT: no more maam we are looking for our next topic for today.
 TEACHER: Before we move on pls. pass your assignment. (PASSED)
TEACHER: Our lesson for today is bout room service in which it is very
important that we server must know the proper and standard in room service.
STUDENT: Maam is there a relation or relativity or connectivity of room
service and table service?
TEACHER: Yes since table service is very much applicable in room service
especially if the guest request food to bring their room table service and set up is
still applicable and they are 100% connected the table and room service.
TEACHER: What are the most important details you need to take note on your
reservation and order list?
STUDENT: Ma’am as a good server we need take the following such as name,
address, contact number, date of reservation, date when they are going to used
the reservation and the food they want to order upon using the room and for
their special request.
TEACHER: Very good!!!!!!
TEACHER: Why do we need to do the suggestive and upselling?
STUDENT: Because upselling makes your sells good it also help to promote
your premium and also the food for the house.
TEACHER: Good!!!!! And how about the suggestive selling?
STUDENT: Suggestive Selling is when you offer another food which is close
to the prices of the food you offer first and also if the customer has allergies so
we can do suggestive selling offering another food with same price.
TEACHER: That is correct ok give a clap to everyone !!!! is anybody needs
clarifications for our topic for today?
STUDENT: None
TEACHER: If none prepare for our activity.

E. Application TASK TO DO:

( 7 minutes) 1. The teacher group the students according to their capacity in every
activity and needs.

TEACHER: Pls. listen for the instructions because I only give directions once.
Group yourself into 6.
For Group 1 for those who are good in communication in receiving
telephone calls with proper etiquette. Group 2 for those whore good in data
checking, interpretation and evaluation.Group3 for those who are good in
giving information to guest about their orders or repeating orders to guest.
Group 4 for those students who are merchants like good in suggestive selling
and up selling of food and other products. Group 5 for those students who are
good in customers relation where in from time to time they have a good updates
of food that they serve to guest specially on how many minuets is going to
serve after ordering. Group 6 for those students who are good on interpreting
date, analysis and forwarding accurate information to the kitchen. You can do
role play, drawing and explain it to the class afterwards or reporting based on
the task or activity to be done.
TEACHER: Any clarifications?
STUDENT: None

F. Assessment
( 10 minutes) TEACHER: Pls. Follow the directions given.
 Directions:

a. Always follow the proper way and standard of room service.

b. Taking orders and confirming guest order and needs is
important .
c. Observe proper etiquette in knocking the door .
d. Always consider the guest preference where to place the table
in serving the food.
e. Be particular in taking bills either card or cash .

TEACHER: Time is up. Lets give time to group one to present in front.
But Before that you their with you the rubrics for this activity pls. be
guided to earn a high grade.
STUDENT: Ok maam
TEACHER: Group I pls. pass your rubrics for your rating I have here 2
rubrics one is my copy and the other will be yours after you present I will
give it back so that you will know your standing of you performance.

GROUP 1 to 6 are done presenting their activity.

TEACHER: Ok all are presented it well congrats keep it up and more

improvements for those who are not totally meet the standard , of room
service now. Pls. copy your assignment on the board and pass it on next
meeting. Good bye and have a good day!!!!
STUDENT: Good bye Mrs. Duhaylungsod

A. Assignments Please study in advance “Set up trays and trolleys”

( 1 minute)
Questions: 1. What is the uses of trolleys?
2. Give example of Setting up trays and trolleys with
presentation techniques in accordance with establishment
standards for a variety of meals including?
3. What do you mean select and check service equipment and
materials for cleanliness and damages.

B. Concluding Taking care of guest is very relevant in room service because they are the
Activity bread and butter of the company.
( 1 minute)
V. REMARKS
VI. REFLECTION
S
85% of the class got the passing score, 10% of the class needs
follow up or intervention and 5% of the class needs one on one
teaching with the teacher and individual hands-on
A.
No. of
learners who
earned 80% on

the formative
assessment
 B.
No. of
learners who
require
additional
activities for
remediation.
C. Did the
remedial
lessons 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?

Prepared by:

MHERASUL P. DUHAYLUNGSOD
Teacher
Noted by:
ROLAND S. PAROL
Head Teacher