Republic of the Philippines
Department of Education
Grade/Year: 11
Content Standards
Concepts and Principle in
Preparing the Dining
room/restaurant area for Service
Concepts and Principle in
Preparing the Dining
room/restaurant area for Service
Concepts and Principle in
Preparing the Dining
room/restaurant area for Service Adjust light according to time of the day
Prepared by:
MICHELLE M. RAMOS
TEACHER II, SHS
Region IV-A CALABARZON
TANAUAN SCHOOL OF FISHERIES
DIVISION OF TANAUAN CITY
BUDGET OF WORK
SY 2018 - 2019
Subject: FBS Grading Period: First Date: July 24, 2018
COMPETENCIES Code NUMBER OF
HOURS TAUGHT
Answer inquiries prompptly, clearly and accurately TVL_HEFBS9-12AS-Ia-b-1 2
Completes the detatils of the reservations TVL_HEFBS9-12AS-Ia-b-1 2
Record reservation data on forms accurately based on
establishment's standards TVL_HEFBS9-12AS-Ia-b-1 2
Repeat and confirm details of the reservations with the
customer TVL_HEFBS9-12AS-Ia-b-1 1
Provide additional information about the food service
TVL_HEFBS9-12AS-Ia-b-1 1
establishments
Classifications of basic types of Tableware TVL_HEFBS9-12AS-Ic-d-2 6
Clean, wipe and put tableware and dining room
TVL_HEFBS9-12AS-Ic-d-2 4
equipment in their proper places
Check the cleanliness and condition of all tables, TVL_HEFBS9-12AS-Ic-d-2 4
tableware and dining room equipment
Promote special tent cards and similar special displays TVL_HEFBS9-12AS-Ic-d-2 3
Check the equipment and prepare for service TVL_HEFBS9-12AS-Ic-d-2 3
Apply food hygiene and Occupational Health and Safety
measures TVL_HEFBS9-12AS-Ic-d-2 5
Set table according to the standards of the food service TVL_HEFBS9-12AS-Ie-f-3 5
establishment
Set covers correctly according to the predetermined TVL_HEFBS9-12AS-Ie-f-3 4
menu
Wipe and polish tableware and glassware before they
are set up on the table TVL_HEFBS9-12AS-Ie-f-3 5
Fold properly and laid cloth napkins on the table
appropriately according to napkins folding style TVL_HEFBS9-12AS-Ie-f-3 5
Skirt properly buffet or display tables taking into
account symmetry, balance and harmony in size and TVL_HEFBS9-12AS-Ie-f-3 5
design
TVL_HEFBS9-12AS-Ig-h-4 5
Arrange tables, chairs and other dining room furniture to TVL_HEFBS9-12AS-Ig-h-4 5
ensure comfort and convenience of the guest
Play appropriate music when applicalbe TVL_HEFBS9-12AS-Ig-h-4 4
Clean and dry floors/carpets TVL_HEFBS9-12AS-Ig-h-4 4
Adjust air conditions or cooling units for the comfort of TVL_HEFBS9-12AS-Ig-h-4 4
the guest
Set up decorations according to theme or concept of the
dining room TVL_HEFBS9-12AS-Ig-h-4 1
TOTAL 80
Checked by: Noted by:
JOHN CARLO A. PAITA GASPAR P. CARBONEL, Ed.D
SUBJECT GROUP HEAD, TVL OIC-VOCATIONAL SCHOOL HEAD
NELDA V. ALMENDRAS
HEAD TEACHER II TVL/SHS
VALIDATED:
FLORINDA C. GAGASCA, Ed.D
EPS I - EPP/TLE