Republic of the Philippines

Department of Education
REGION-VIII
SCHOOLS DIVISION OFFICE OF LEYTE
ATTY. ROQUE A. MARCOS MEMORIAL SCHOOL
LA PAZ, LEYTE

SIMPLIFIED MELC-BASED BUDGET OF LESSONS IN FOOD AND BEVERAGE SERVICES (NC II)
SENIOR HIGH SCHOOL FIRST SEMESTER S.Y 2020-2021
Quarter: 1st
 Duration: SEPTEMBER 7-11, 2020 (5 Days)
Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. The learner demonstrates knowledge and skills in food and beverage service related to table setting, table skirting, and napkin folding in accordance with the proper procedures and guidelines.
MELC: 1. Prepare the Dining Room/Restaurant Area for Service (AS)
LO 3. Set –Up tables in the dining area
Code: TVL_HEFBS912AS-Ie-f-3
September 7 September 8 September 9 September 10 September 11
What are the General What is table set up? What are the formal and What is table napkin What is table skirting?
Rules in laying in formal set up? folding?
covers/Table Set-Up? How do you set up How does formal and How do you fold table How do you skirt table
How do you follow rules in table? informal set up done? napkin? for a formal occasion?
laying covers/table set up?
Activity: Activity: Activity: Activity: Activity:
 Present ideas on general  Set up ala carte  Set up formal -  Fold different styles of  Skirt different kinds of
rules in laying breakfast and American, French, table napkin folding. skirting in the table
covers/table set-up lunch/dinner on the table Russian table setting and
Instructional materials informal set up English, Instructional Materials Instructional Materials
Instructional Materials
 Information sheet on Chinese and Buffet set  Information sheet on  Information sheet on
 Information sheet on table set up up. napkin folding table skirting
General Rules in laying Instructional Materials
 Task sheet- Set up ala  Task sheet- Fold  Task sheet – Identify
covers/table set up  Information sheet on
carte breakfast and different styles of table different kinds of Skirting
 Task sheet- Observe lunch/dinner table on formal and in formal set napkin in your home and skirt table in your
general rules in laying table in your home. up home.
covers/table set up  Task sheet- Set up
Russian lunch and
American Breakfast in
your home.

Duration: SEPTEMBER 14-18, 2020 (5 days)

Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. Demonstrates knowledge and skills in food and beverage services related to setting the mood/ambiance of the dining area.
2. Demonstrates skills in the selection of appropriate type or style of table setting with character, and right color combinations for aesthetic considerations.
MELC: 1. Prepare the Dining Room/Restaurant Area for Service (AS)
LO 4. Set the mood/ambiance of the dining area
Code: TVL_HEFBS912AS-Ig-h-4
September 14 September 15 September 16 September 17 September 18
What is Banquet set up What is mood/ambiance? What is cleaning and What is air conditions? What is decoration?
styles? How do you set up Drying? How do you adjust air How do you set up
How do you set up mood/ambiance of the How do you clean and dry conditions or cooling units? decorations in the dining
Banquet styles in Dining dining area? floors/carpets? area?
Area?
Activity: Activity: Activity: Activity: Activity:
 Set up banquet styles  Adjust light, arrange tables,  clean and dry  Adjust air conditions or  Arrange flower and other
chairs and other dining room floors/carpets by using decoration with theme or
cooling units for the
furniture and play appropriate
music when applicable
cleaning equipment comfort of the guest concept of the dining
Instructional Materials room
Instructional Materials Instructional Materials Instructional Materials Instructional Materials
 Information sheet om
 Information Sheet on  Information sheet on  Information sheet on how  Information sheet on
Mood /Ambiance of the
banquet set up styles dining area cleaning and drying to adjust air condition or Decoration
 Task sheet- Set up  Task sheet- Adjust light, floors/carpets cooling units  Task sheet- Arrange
banquet styles in your arrange chairs, tables  Task sheet- Identify  Task sheet- List the flower and other
home. and other dining room cleaning and drying procedures of adjusting decoration in your home
furniture and play equipment and use it in air conditions or cooling
appropriate music in your your home. units in your home.
home.
Prepared by: Checked by:

MARJIN A. CULTURA ERNESTO E. ESPANTO

SHS Teacher II MT-I TLE Department

Reviewed by: Noted:

ALBERTO C. SILVANO, Ed.D. MELDA M. MARCOS, PhD.

Asst. School Principal II School Principal I

Duration: SEPTEMBER 21-25, 2020 (5 days)

Content Standard:
The learner demonstrates understanding of concepts and principles in welcoming guests and taking food
Performance Standard:
The learner:
1. Demonstrates the proper way of receiving customers.
2. Manifest prompt awareness to customers’ needs to in terms of advanced service reservations, and respond positively to the workable terms
and condition as requested.
MELC: 2. Welcome guests and take food and beverage orders (GO)
LO 1. Welcome and Greet Guests
Code: TVL_HEFBS912GO-IIa-b-1
September 21 September 22 September 23 September 24 September 25
 What are  What are points to  What are the Basic  What are the  What is lounge
the remember in Phraseologies for procedures in area?
 Sequence welcoming guests? welcoming and checking details of  How do you escort
of food  How do you greeting guests? table reservations? guests in the lounge
service? remember the points  How do you  How do you check area?
 How do you in welcoming welcome and greet details of table Activity: Escort guest in the
follow guests? guests? reservation? lounge area for a while when
sequence of Activity: Present ideas on Activity: Welcome and greet Activity: Check details of there is an excess in the
food points to remember in guest as soon they arrive. table reservation. expected number the
service? welcome to the guests Instructional Materials Instructional Materials guests an all seats are
Activity: Present ideas on the Instructional Materials  Information sheet  Information sheet on occupied.
sequence of food service.  Information sheet on on basic procedures in Instructional Materials
Instructional Materials points to remember phraseologies for checking of table  Information sheet on
 Information sheet on in welcoming guests welcoming and reservations escorting guest in
the sequence of food  Task sheet- Identify greeting guest.  Task sheets- Check the lounge area.
service the points to  Task sheet- details of table  Task sheet-Escort
 Task sheet- Arrange remember in Welcome and greet reservation to the guest/family member
the correct sequence welcoming the guest/family guest/family member in the lounge area in
of food service guests member in your in your home your home.
home

Duration: SEPTEMBER 28-OCTOBER 2, 2020 (5 days)

Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. Demonstrates knowledge and skills in food and beverage service in relation to seating the guests
2. Communicate needs of customers to the service area with accuracy
MELC: 2. Welcome guests and take food and beverage orders (GO)
LO 2. Seat the Guests
Code: TVL_HEFBS912GO-IIc-d-2
SEPTEMBER 28 SEPTEMBER 29 SEPTEMBER 30 OCTOBER 1 OCTOBER 2
  What are  What is Escorting  What is utilize tables  What is opening  What is serving
Tips on and Seating? and seat the guests? cloth napkin? water?
seating  How do you Escort  How do you utilize  How do you open  How do you serve
Guest? and Seat the Guest? tables and seat the cloth napkins for the water for the guests?
 How do you Activity: Escort and seat guests evenly? guests? Activity: Serve water for the
seat guests. Activity: Utilize tables Activity: Open cloth napkins guests when applicable
guests? Instructional Materials according to the number of for the guest according to the standards of
Activity: Present ideas on  Information sheet on party and seating guests Instructional Materials the food service facility.
seating guests. escorting and evenly among stations to  Information sheet on Instructional Material
Instructional Materials seating guest control the traffic flow of opening cloth napkin  Information sheet on
 Information sheet on  Task sheet- Escort guests in the dining room.  Task sheet- Open serving water
tips on seating guest and seat guest/ Instructional Materials cloth napkins for the  Task sheet- Serve
 Task sheet- Observe family member in  Information sheet on guest/family member water for the
and seat your home How to utilize tables in your home. guest/family member
guest/family member and seat the guests in your home
in your home.  Task sheet- utilize
table and seat the
guest/family member
in your home.
Duration: OCTOBER 5-9, 2020 (5 days)

Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. Demonstrates knowledge and skills in food and beverage service related to taking food and beverage orders.
2. Practice skills in responding to customers’ needs in terms of taking down correct menus, and special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that are within the bounds of the service guidelines of the establishment.
MELC: 2. Welcome Guests and Take food and Beverage Orders (GO)
LO 3. Take food and Beverage Orders
Code: TVL_HEFBS912GO-IIe-f-3
October 5 October 6 October7 October 8 October 9
 What are  What are Order taking  What is take food and  What is Order slip?  What is adjusting
 types of Procedures? beverage orders?  How do you record tableware and cutlery?
menu?  How do you follow  How do you take food food and beverage  How do you provide
 How do you order taking and beverage order? orders using order and adjust tableware
present procedures? Activity: Take food and slips? and cutlery appropriate
menu list to Activity: Take order to guest beverage/drink orders and Activity: Record food and for the menu choices?
guest? Instructional Materials repeat back orders to the beverage orders in order pad Activity: Adjust tableware and
Activity: Present menu to  Information Sheet on guests to confirm items. Instructional Materials cutlery appropriate for the menu
guests. Order Taking Instructional Materials  Information sheet on choices.
Instructional Material Procedures  Information on taking Order Slip Instructional Materials
 Information sheet on  Task sheet- Take food and  Task sheet- Record  Information sheet on
types of Menu order to guest/family beverage/drink orders food and beverage Adjusting tableware
 Task sheet- Present member in your home  Task sheet- take food order to the and cutlery
menu to guest/family and beverage/drink guest/family member  Task sheet- Adjust
member orders to guest/family in your home table ware and cutlery
member in your home. appropriate for the
choices for the menu
items in your home.

Duration: OCTOBER 12-16, 2020 (5 days)

Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the dining area room/restaurant area for service.
Performance Standard:
The learner:
1. Demonstrates knowledge and skills in food and beverage service in relation to attending/monitoring kitchen and dining service points
MELC: 2. Welcome Guests and Take food and Beverage Orders (GO
LO 4. Liase between kitchen and dining areas
Code: TVL_HEFBS912GO-IIg-h-4
October 12 October13 October 14 October 15 October 16
 What is  What is  What is product and  What are the tray  What are the duties
work flow liase? service knowledge? and plate carrying and responsibilities
structures  How to How do you learn product techniques? of food service
 within food liase and service knowledge? How do you follow the tray team?
and between Activity: Identify the product and plate carrying How do you apply duties and
beverage kitchen and and service knowledge techniques? responsibilities of food
service? dining shown in the picture Activity: Carry trays and service team?
 How does area? Instructional Materials plates safely. Activity: Identify duties and
work flow Activity: Take and place food  Information Sheet on Instructional Materials responsibilities of service
structures orders to the kitchen and bar. Product and service  Information sheet on team shown on the picture
within food Instructional Materials knowledge carrying trays and Instructional materials
and  Information sheet on  Task sheet – Label plates  Information sheet on
beverage liase between the product and  Task sheet- Carry Duties and
service? kitchen and service service knowledge trays and plate responsibilities of
Activity: Present ideas on area shown on the safely in your home food
work flow structures within  Task sheet –Take picture.  Task sheets- Label
food and beverage service. food orders and Duties and
Instructional Materials place food orders to responsibilities
 Information sheet on the kitchen and bar shown on the
work flow structures picture.
within in food and
beverage service
 Task sheet- Label
the work flow
structures within
food and beverage
service shown on the
picture

Prepared by: Checked by:

 MARJIN A. CULTURA ERNESTO E. ESPANTO
SHS Teacher II MT-I TLE Department

Reviewed by: Noted:

ALBERTO C. SILVANO, Ed.D. MELDA M. MARCOS, PhD.

Asst. School Principal II School Principal I