School KABASALAN NATIONAL HIGH Grade Level 11

SCHOOL
Student-Teacher TRECELYN T. PORCA Learning Area FOOD BEVERAGE
DETAILED LESSON AND SERVICES
PLAN Teaching Dates MARCH 21, 2025 Quarter FOURTH
and Time

I. OBJECTIVES
A. Content The learner demonstrates an understanding of concepts and principles in setting-up trays and trolleys
Standard for room service
B. Performance Demonstrates skills and knowledge in food and beverage service related to setting-up trays and
Standard trolleys
C. Most Essential
Learning LO4 Set up room service and trays and trolleys according to the food and beverage order.
Competencies/O TVL_HEFBA9-12RS-IVb2
bjectives a. identify the tools and materials needed for setting-up of tray and trolley for a guest in room
Write the LC service
code for each b. demonstrates setting up of tray and trolley for a guest who is requesting a burger for room
service; and
c. value the importance of proper setting-up of tray and trolley for a guest in room service.

II. CONTENT SETTING-UP TRAY AND TROLLEY FOR A GUEST IN ROOM SERVICE
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide Food & Beverage Services Manual

2. Learner’s Pp. 300-304
material pages
3. Additional
Material from
Learning
Resource (LR)
Portal
 4. Other Learning FBS Activity Guide
Resource https://www.youtube.com/watch?v=6MzB8E--OBU
IV. PROCEDURE TEACHERS ACTIVITY STUDENTS ACTIVITY REMARKS
S
 Prayer  May I request everyone to stand Let us pray…..
for the prayer?
 _______please lead our prayer. (all students will pray)

 Greetings  Good morning class! Good morning, Ma’am Say2x!

 How are you today?

Are you happy, sad, hungry, We’re happy Ma’am.
or tired?

 That’s good to hear.

 You may now take your seat.

 Checking of  Let me check first your Indicator # 8
attendance attendance. Planned and delivered
As I’ve checked the attendance, teaching strategies that
 Class beadle, who’s absent for everyone is present Ma’am except for are responsive to the
today? _______ who is absent due to sickness. special education needs
of learners in different
circumstances.
For______ make sure that she will receive
 For ______ I will send this this activity sheet.
Learning Activity Sheet.

 Classroom rules  Here are the classroom rules as Indicator # 4

we go through in our discussion. 1. Listen carefully Effective verbal and
 Please read_______. 2. Avoid using gadgets during
non-verbal classroom
class hour
3. Maintain cleanliness inside and communication
outside the classroom strategies to support
 4. Respect everyone at all times. learner
Any form of bullying is not understanding,
allowed
participation,
engagement, and
Always remember our classroom achievement.
rules.

So now, I will group you into two

groups to do the activities/ tasks in
our topic for today.

a. Review previous REVIEW Indicator # 5

lesson ACTIVITY 1: GREEN & RED Maintained supportive
FLAG! learning environments
that nurture and inspire
learners to participate,
cooperate and
collaborative in
On the previous lesson, we had
continued learning.
learned on how to take up room
service orders through telephone
r/enfj
conversation, on how to deal the
(2023).redandgreenflag
guest’s orders and requests.
[photography].
Retrieved from
Directions: Each group must have a
https//www.reddit.com/
green and red flag. Green flag if the
r/enfj/comments/
statement is correct and red flag if
Correct answers: ykvmhc/
the statement is wrong. Group
to_all_the_enfjs_what_is_
with more correct answer will
1. RED the_biggest_green_flags
receive 5 points.
/?rdt=45239
_____1. When taking room service
orders over the phone, it’s
acceptable to interrupt the guest
2.GREEN
while they’re placing their order to
ask clarifying questions
 _____2. When confirming a room 3. RED
service order, you should read back
the entire order, including any
special requests.

_____3. If a guest requests a special

requests a special dish that’s not on
the menu, you should tell them it’s 4. RED
not available.

_____.4When a guest asks for a

room service order to be delivered 5. GREEN
at a specific time, you should
guarantee that it will arrive exactly
on time.

_____5. After taking a room service

order, you should thank the guest
and let them know that their order
will be delivered to their room.
b. Establishing a MOTIVATION
purpose for the
lesson Activity 2: D CODE!
Let the students decode the
following numbers to reveal the
hidden words.

Directions: The group will be given

a series of numbers to decode. You
need to break the code by using the
Alphabet with numbers assigned
per letter. The group who can
decode by using white board will
get 5 points. Better decode it fast.
Enjoy!
A D E F I K L N
5 7 10 1 20 8 30 22

O P R S T U - Y
18 4 45 2 50 6 39 0 1.
T R A Y
50 45 5 0

1. 2.
T R O L L E Y
50 45 5 0 50 45 18 30 30 10 0
2. 3.
S E T - U P
50 45 18 30 30 10 0 2 10 50 39 6 4

3.

2 10 50 39 6 4
Correct answer:

1. Tray, trolley and set-up

1. What are the hidden words that 2. They are useful in setting up room
are revealed from the activity? service because it is one of the
materials needed in a room service to
2. Are they use in setting up in deliver the food of the guest and
room service? And why? make the work easier and faster.

b. our topic is all about SETTING-

UP TRAY AND TROLLEY FOR A
Based on our activity. What do you GUEST IN ROOM SERVICE
think will be our topic for this
afternoon?
 Yes ________.
Objectives:
a. This morning we will discuss
about SETTING-UP TRAY AND At the end of the lesson, the students
TROLLEY FOR A GUEST IN should be able to:
ROOM SERVICE a. identify the tools and materials
needed for setting-up tray and
 There are objectives for us to trolley for a guest in room
attain at the end of the lesson. service
Kindly read_______. b. demonstrates setting up of tray
and trolley for a guest who is
requesting one burger for a
room service; and
c. value the importance of proper
setting-up of tray and trolley in
room service.
c. Presenting Before we proceed on our topic let Indicator # 3
examples/Instances us read first the unlocking words Used a range of
of the new lesson that we encounter later on. teaching strategies that
Please read _______. UNLOCKING WORDS: enhance learner
achievement in literacy
1. Trolley- also spelled as ‘’tray’’ is a and numeracy
small, wheeled vehicle use for
transporting goods or materials over ‘’ Trolley.’’ Merriam-
short distances. Webster.com,
https://www.merriam-
2. Room service – food and beverages webster.com/dictionary/t
Any questions about the unlocking delivered to a hotel guest’s room. rolley. Accessed 19
words? March. 2025.
‘’ Room service.’’
No ma’am. Merriam-Webster.,
https://www.merriam-
webster.com/dictionary/r
oo
m%20service. Accessed
20 March 2025.
d. Discussing new ACTIVITY 3: MYSTERY BOX
concepts and Group 1
practicing new skills Direction: Identify the materials
#1 needed in setting up trays and
trolleys for room service. You will be
provided with pictures, all you need
to do is paste the correct name of
the material. Good Luck!

SET-UP TRAYS AND SET-UP TRAYS AND Indicator# 2

TROLLEYS TROLLEYS Applied knowledge of
content within
1. 2. 3. 4. 1.Tray 2.trolle 3. 4. menus curriculum teaching
y plates areas.
5. hot 6. 7.cutle 8. food
boxes napkin ry cover FBS Grade 11
5. 6. 7. 8. s In-text: Module
9. 10. 11.tray 12.bevera 2:Welcoming the Guest
glasse condi cards ges and take food and
s ments shakers beverage orders
First Edition,2019
Retrieved from
9. 10. 11. 12. https://www.scribd.com/
document/489710355/2
nd-Quarter-Module-1-for-
food-and-Beverages11-
PDF

Group 2
Direction: The group will receive a
strip of paper containing the steps
of setting up tray and trolley. All you
need to do is to arrange it and form
a flowchart of the sequence in
setting up tray and trolley in room
 service.

Put salt, and pepper shakers at Put salt, and pepper shakers at
the upper left side. the upper left side. Indicator # 3
Used a range of
Followed by cutleries at the lower Followed by cutleries at the lower teaching strategies that
part of the salt and pepper part of the salt and pepper enhance learner
shaker. shaker. achievement in literacy
and numeracy.
At the center, place the order of At the center, place the order of
the guest. the guest. -Making flow chart

Water goblet opposite of the Water goblet opposite of the

condiments condiments Indicator # 1
Applied knowledge of
content across
curriculum teaching
The teacher will check the output of areas
each group by explaining the
materials needed for setting up for Math 9
trays or trolleys for room service Quarter 3: Describe a
and the procedure of how to set the Proportion
trays or trolleys for room service. In-text: Module 9, 2020)
And let students participate in Reference List : Module
assessing their group activity. 9: Describe a Proportion
[PDF document].
Retrieved from
https://depedetambayan
.net/wpcontent/uploads/
2022/01/MATH9--Q3-
MODULE9.pdf
e. Developing mastery Activity # 4: ROLE PLAY!
(Leads to Formative
Assessment 2) I will give a scenario of taking food
orders and requests of the guest for Here is the scenario:
room service.
 You’re working as a room service
attendant at a hotel. The phone
rings, and you answer.
And the guest like to order one
Based on the scenario I will call two
burger.
representative from my students to
role play about taking orders over
the phone.

Based on the scenario.

-how many guest
-guests’ request
-1 guest
-1 piece of burger

Based on the scenario, we will

provide the guest request by
following the procedure of setting
up the tray or trolley for room
service.

1. Reminders:
1. Wear Personal Protective
Equipment
2. Be careful in handling glassware’s
3. Clean everything after using.
2. The tools and materials that
we need to set-up tray and
trolley for a guest, requesting a -utility tray
burger guest for room service -condiments, toothpick and table
are the following: napkin
- cutleries (fork, knife)
-bread plate
-water goblet
3. Raw materials needed:
 1 piece of burger
Water

1. DEMONSTRATION
I will demonstrate on how to set-up
the proper place of materials in the
tray and trolley for a guest,
requesting one burger for room
service.
Pay attention in every detail.

Do you have any question?

No ma’am.

Did you get the procedure?

Yes ma’am

2. RE-DEMONSTRATION Indicator # 5
Maintained supportive
Since you don’t have question, I learning environments
need 1 representative to re- that nurture and inspire
demonstrate the setting up tray learners to participate,
and trolley for a guest, requesting cooperate and
one burger for room service. collaborate in continued
learning.
Yes _______. _______will re-demonstrate the setting
up tray and trolley.

Great job.
You did it properly, and for that your
group will receive 5 points.

Do you have any questions? No ma’am

Did you get the procedure? Yes ma’am.

Activity #5
3. GROUP PERFORMANCE
Okay since you don’t have question,
this time each group will perform on
how to set up tray for a guest
requesting one burger for room
service.

Instruction: Each group members

must cooperate in doing the task.
1. Mise en place.
2. Put salt, and pepper shakers at the
upper left side.
3. Followed by cutleries at the lower
part of the salt and pepper shaker.
4. At the center, place the order of the
guest
5. Water goblet opposite of the
condiments

 Arrange yourself in order.

Your performance will be graded

according to the rubrics.

Criteri 5 3 2 Criteria 5 3 2
a Table wares
 Approp Approp Never and cutlery
Table riate riate selects are
ware selecti selecti , appropriately
and on, on, prepar for the menu
cutler prepar prepar es and choices
y are ation ation use
appro and and approp Application of
priate use of use of riate procedure
ly for tablew use of use of
the are tablew tablew
Safety/work
menu and are are
habits
choice cutlery and and
s at all cutlery cutlery
Teamwork
times some
of the
time Timeliness
Syste Syste Never
Applic matic matic follows
ation applica applica system TOTAL
of tion of tion atic
proce set-up set-up applica
dure is is tion of
attract attract p set-
ive, ive, up is
well- well- attract
balanc balanc ive,
ed and ed and well-
safe safe balanc
withou most ed and
t of the safe
superv time and
ision with highly
consta develo
nt pment
superv on
ision superv
ision
Highly Self- Needs
Safet self- motiva to be
y/ motiva ted motiva
work ted and ted
habits and observ and
observ es does
es all someti not
safety mes observ
precau some e
tions safety safety
at all precau precau
times tions tions
Memb Not all Memb
Team ers in memb ers did
work team ers not
works workin cooper
cooper g or ate
atively being with
quite each
in the other
work
area
Finishe Finishe Not
Timeli d the d the able to
ness task task finish
before on the
time. time. task
on
time.

Are we all clear?

I will give you 3 minutes to do the

task. Timer starts now.

Okay times up.

Perform your task now.
 Yes ma’am.

(The learners perform their

task)

f. Finding practical
applications of Can we use this new learning for We can use this to surprise our
concepts and skills today at home? How? mother during mother’s day if
in daily living we wish to treat them.
 If we want to cheer up our
siblings and offer them room
service.
g. Making Possible answer:
generalizations and
abstractions about 1. What is the definition of trolley? 1. Trolley is also spelled as ‘’tray’’ is a
the lesson small, wheeled vehicle use for
transporting goods or materials over
short distances.

2. Give the procedure of setting up

tray for a guest requesting a burger 2.
in room service?  Put salt, and pepper shakers at
the upper left side
 Followed by cutleries at the
lower part of the salt and
pepper shaker.
 At the center, place the order of
 the guest and;
 Water goblet opposite of the
3. Why is it important that we know condiments
how to setting of trays and trolleys 3. Knowing how to properly set up
for room service. trays and trolleys for room service is
important for efficiency, food safety,
guest satisfaction, and maintaining a
professional brand image.
h. Evaluating learning MULTIPLE CHOICE

DIRECTIONS: Read the following

questions and choose the letter of
the correct answer.
Answer key:
1. What do we call the equipment
that is a wheeled vehicle use for 1. A
transporting goods or materials
over short distances is called_____?
a. Trolley
b. Cutlery
c. Food cart
d. Trays
2. What do we call a small piece of 2. B
table linen that is used to wipe the
mouth and to cover the lap to
protect clothing.
a. Top cloth
b. Table napkin
c. Table card
d. centerpiece
3. B
3. What is the second step in
setting up tray and trolley?

a. Put the salt and pepper at the

side of the flower vase.
b. Followed by cutleries at the
lower part of the salt and
 pepper shaker.
c. Dinner knife & fork,
demitasse 4. B
d. Bread plate and butter
spreader

4. How should silverware be placed

on trays or table in room service?
a. scattered
b. in a straight line one inch
from the edge 5. B
c. hidden
d. stacked
1
5. Why is it important to ensure the
tray or trolley is stable and secure?
a. To prevent items from getting
damaged
b. To prevent accidents and
spills
c. To make it easier to transport
d. To make it more visually
appealing

i. Additional activities Letting students do the 5’s.

for application or
remediation
V. REFLECTION
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?

REMARKS:

Prepared by:
TRECELYN T. PORCA
Student Teacher