Name: Grade Level: 10

Technology
Name of Learning
and Livelihood
Teacher: Area:
Education
MARCH 03, 2025
MATATAG K to10 08:30-09:30 10-Emerald
Curriculum 10:30-11:30 10-Sapphire
Date and Time: Quarter: 4
DAILY LESSON 03:00-04:00 10-Aquamarine
LOG 07:30-09:30 10-Amethyst (TTH)

I. CURRICULUM CONTENT, STANDARDS, AND LESSON COMPETENCIES

A. Content Standards The learner manifests an understanding of clear away room service equipment.
B. Performance The learner demonstrates the knowledge and skills in Clear away and return
Standards service equipment following hotel standards.
LO 5. Clear Away Room Service Equipment
1. Discuss how to present the guest’s accounts for accuracy in accordance
C. Learning with the establishment procedure.
Competencies and 2. Enumerate the procedures in taking away the tray and trolley after the
Objectives guest has finished their meal.
3. Follow the proper procedure in clearing the floor, cleaning, and clearing
dirty trays and returning it to the service area.
Topic: Clear Away Room Service Equipment
Subtopic:
D. Content 1. Clearing Room Service Equipment
2. Clearing Room Service Areas
3. Cleaning and Storing Trays and Trolleys.
E. Integration
(indicator 1)
II. LEARNING RESOURCES
A. References
B. Other Learning
PPT Presentation
Resources
III. TEACHING AND LEARNING PROCEDURE NOTES
A. Activating Prior Activity 1: SPOT, SPOT, SPOT
Knowledge What I know
Directions: Compare the picture below to the Equipment
(5 minutes)
Control Slip. Put a checkmark (/) on the Remarks column
of each equipment based on the picture.

(Objective 5)

√ Used effective verbal and

non-verbal classroom
communication strategies to
support learner
understanding,
participation,

1
 Write at least 10 Rules you think should be kept in mind
when clearing trays and trolleys from Room Service. Use
the scroll below to make your own version of 10
Commandments on Retrieving Room Service Equipment.

B. Establishing Lesson
Purpose

(5 minutes)

(indicator 2)

√ Ensured the positive

use of ICT to facilitate and
learning process

C. Developing and Clearing Room Service Equipment

Deepening 1. The waiter who serves the food order is required to
Understanding clear soiled dishes, trays and trolleys from the room.
2. Upon pick up, the busboy or waiter must check
2
 whether all equipment indicated in the control sheet
has been picked up. Retrieve any missing item. If the
guest is inside the room tactfully ask his/ her
assistance in locating the items. Report to the Captain
any recovered item for proper recording.
3. The waiter or busboy who is assigned to pick up trays/
trolley should check the pantry area and corridors for
not cleared items and have them picked up.
4. All collected trays should be brought to the dish
washing area. Soiled wares are to be segregated
according to kinds and sizes.
5. Leftovers are placed in their designated containers.
6. Glasses are placed on divider racks.
7. Soiled linen are also segregated according to kind and
bundles, then brought to the linen box of the Room
Service unit.
8. For clearing a trolley, cover soiled dishes with the
tablecloth.

Clearing Room Service Area

It is important that trays and trolleys placed outside the
rooms are cleaned promptly, as messy and untidy floors or
passages reflect very badly on the establishment. Good
working relations and good communication channels
between housekeeping and room service department
must be maintained to ensure that floors are cleared
quickly.

Typically, a room service order is required. Get the

following information on a dispatch sheet or checklist.
a. Date
b. Room number
c. Whether tray or trolley has been taken (an agreed
code may be used, such as ‘T’ for ‘trolley and ‘O’ for
tray’)
d. Time the order was taken
e. Person delivering the order
f. Time the order was cleared.
Accomplished control sheet is sent to the duty supervisor
or captain who will in turn double check completeness of
equipment written on the control slip and to take efforts
to retrieve missing items.
 For breakfast service, wherein the guest does not call
for clearing, the removal is to be performed
systematically 45 minutes after the serving time.
 For lunch and dinner services, the removal is to be
performed systematically one hour after the serving
time.
 If the rooms are with double locks or DND signs (Do
not Disturb) the waiter must defer the clearing from
the room. Guests can be called for permission if they
are ready to have dishes to picked up.
 Floors must be cleared quickly and taken care that
equipment is securely placed.
 Unconsumed food and beverages, food service
equipment trays and trolleys must be returned to the
food service area or to the kitchen via service lift.
 Not all room service orders are taken over the phone.

3
 Breakfast orders, for example,are frequently in the
form of a doorknob docket completed by guests before
they go to bed and left on their doors for collection.
These orders must be checked, clarified if necessary,
and correctly distributed.

Cleaning and Storing Trays and Trolleys

 Trays and trolleys should be taken to the washroom
area. Waste items will be removed, and food service
equipment will be washed.
 Trays and trolleys must be cleaned and dismantled
safely and hygienically, following enterprise
procedures. The procedures include the stocking of
equipment, placement of dirty linens and storage of
usable items.
 Clean trays and dismantle trolleys done correctly and
replaced with other usable items in the Room Service
pantry.
 Stock of all items should be checked against per stock
and requisitioned for restocking as required to meet
the establishment’s standards.

Learning Activity Sheet Number 1: Journal

Writing
Discuss the steps on clearing room service equipment. If
you are the attendant, what is the first thing you should
do? What follows afterwards?
D. Making
Generalizations
Study the Room Service Control Sheet and Hotel Room
picture in the previous page.Is all equipment cleared? Why
do you think it is important to report this detail to the
Supervisor of that shift? What effects would it have on you
as an attendant or staff?
E. Evaluating Learning Learning Activity Sheet Number 2:
Test I.
Direction: Write TRUE if the statement is true and FALSE if
the statement is false.
1. Guests will just have to wait for the attendants to
clean their soiled dishes within the day.
2. All equipment delivered to the guest at the
beginning of the room service should be checked
by the waiter or attendant.
3. In clearing the trolley, cover soiled dishes with the
table napkin.
4. Missing equipment can be retrieved at a later time,
before the quests check out of the room or hotel.
5. DND signs are to be respected and Room Service
Equipment can just be cleared before the checkout
time.

Test II.
Direction: Study the trays on the Hotel Corridor picture.
Write the sentences you think are related to the different
ways of equipment- retrieval on the table below.

4
F. Teacher’s Remarks

Note observations on
any of the following
areas:

Effective Practices
Problems Encountered
strategies explored
materials used
learner engagement/
interaction
others

G. Teacher’s Reflection

Reflection guide or
prompt can be on:
▪ principles behind the
teaching
What principles and
beliefs informed my
lesson?
Why did I teach the
lesson the way I did?
▪ students
What roles did my
students play in my
lesson?
What did my students
learn? How did they

5
 learn?

▪ ways forward
What could I have done
differently?
What can I explore in
the next lesson?

Prepared by: Noted bye:

.