School: LA PAZ NATIONAL HIGH SCHOOL Grade Level: FBS 12

GRADES 1 to 12
Teacher: MICHELLE M. DULAY Learning Area: Specialized Subject
DAILY LESSON MONDAY
Teaching Dates and TUESDAY WEDNESDAY THURSDAY
LOG August 21,2017 Time: August
Week #22,2017
12 (Aug. 21-24,2017) August 23,2017 Quarter: 1 August
st
24,2017
Semester
I. OBJECTIVES
Subject is not carried out due to The learner demonstrate The learner demonstrate
A. Content Standards: “HOLIDAY” understanding of concepts and understanding of concepts and
principles in welcoming guests and principles in welcoming guests and
taking food and beverage orders taking food and beverage orders

B. Performance Standards: The learner: The learner: Practicum “identifying different

covers used in dining area
1. Demonstrates the proper way of 1. Demonstrates the proper way of
receiving costumers. receiving costumers.

C. Learning Competencies/ Check food service area and Check and prepare equipment for
Objectives: Write the LC costumer facilities for cleanliness service
prior to service, in accordance with
code for each
enterprise procedures, and where
required, take corrective actions

Sequence of Food Service Sequence of Food Service

II. CONTENT

III. LEARNING
RESOURCES

A. References

1. Teacher’s Guide Pages

2. Learner’s Materials
Pages
 3. Text book Pages

1. Additional Materials
from Learning
resources(LR)Portal

B. Other Learning “CBLM” Food and Beverage “CBLM” Food and Beverage
Resources Services NCII Services NCII

IV PROCEDURES

A. Reviewing Previous Introduce different materials / Introduce different equipment

Lesson or Presenting New covers in setting up the Service used in Food and Beverage Area
area
Lesson

B. Establishing a Purpose Why do you have to know the Do you know how to use these
for the Lesson different materials/covers used in kinds of machines?
setting up the table?

C. Presenting Show pictures of different covers slide show presentation about

Examples/Instances of the used in table set up. different machines used in Food
and Beverage Department
Lesson

D. Discussing New Concepts Discuss and demonstrate ways Discuss ways to operate machines
and Practicing New Skills#1 prepare the service area. used in Food and Beverage Service

E. Discussing New Concepts

and Practicing New Skills#2

F. Developing Mastery Let the students enumerate Let the students enumerate
different covers used in table set up different ways to operate machines
(Leads To Formative in Food and Beverage Services
Assessment 3)
G. Finding Practical
Application of Concepts and
Skills in Daily Living
-In restaurants, we should prepare -We should know how to operate
first the service area before the different machines used in Food
guests’ enter. and Beverage Service, for us to be
flexible in our working area.

H. Making Generalization The preparation of a restaurant is Items that are unclean, unsafe or
and Abstractions about the vital for the efficient and successful not operating properly should
running of any meal shift remove from the service.
lesson

I. Evaluating Learning Practicum “identifying different

covers used in dining area

J. Additional Activities for

Application or Remediation

V- REMARKS

VI - REFLECTION
A. No. of learners who earned
80% in the evaluation

B. No. of learners who required

additional activities for
remediation

C. Did the remedial lessons work?

D. No. of learners who continue to

require remediation

E. Which of my teaching
strategies work well? Why did this
work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?

G. What innovation or localized

materials did I used/discover
which I wish to share with other
teachers?

Prepared by: Checked by: Noted:

MICHELLE M. DULAY ________________________________________________ ___________________________________________________

TEACHER HEAD TEACHER SCHOOL PRINCIPAL