LESSON PLAN IN FOOD AND BEVERAGE SERVICES

GRADE/SECTION: 11/12 HE TIME FRAME: 1 DAY

SUBJECT: FOOD AND BEVERAGE SERVICES DATE: NOV. 11&12, 2024

I. OBJECTIVES
A. Content Standards
The learner demonstrates understanding of concepts and principles in welcoming
guests and taking food and beverage orders
B. Performance standards
The learners:
1. demonstrates skills in the different type or style of table setting with character, and
right color combinations for aesthetic considerations
2. responds effectively and efficiently to customers’ special requests’ that are within
the
bounds of the service guidelines of the establishment
3. demonstrates wholesome personality in receiving customers
4. shows prompt attention to customers’ needs in terms of advanced service
reservations
C. Learning Competencies
LO 3. Perform Banquet or Catering Food Service(TLE_HEFBS9-12SG-IIIe-6)
LO 4. Serve Beverage Orders(TLE_HEFBS9-12SG-IIIf-g-7)

II. CONTENT
Banquet Service, Carrying Plates and Trays Procedures, Food Safety Principles
Knowledge on different Wines and its services, Procedure in presenting and opening
wines and Beverage Service
III. LEARNING RESOURCES
A. References
1. Teacher’s guide: MELCS
2. Learner’s Materials: Learning Module

IV. PROCEDURES
A. Preparation Activity
1. Daily Routine
a. Prayer/Greeting
b. Checking of classroom environment
c. Checking of attendance
 2. Review of the Lesson
3. Motivation/establishing a Purpose for the Lesson
Find the hidden words in the picture. The teacher will provide the students some
pictures with hidden words in it. The students will find and list each hidden word

B. Presentation of the Lesson

What are your plans for your debut? A party with catering services or a banquet style of
service? What is your idea when you hear the word catering or banquet? BANQUET - happens
in recognition of some event or achievement in which a meal is held and is usually done for
big events and occasions. CATERING – is a service that provides requested supply of food
usually happens at some party or in different celebrations

Collaborative Discussion:
Decorum /Form on Banquet Floor
* Equipment Care – carelessness and damage could result in a decrease in the number
of available equipment. All equipment must be kept spotlessly clean and in good working
condition at all times
* Cleanliness and Sanitation – All banquet and catering service personnel should
consistently practice a Clean-As-You-Go (CLAYGO) Policy.
* Guest Relations and Requests – the restaurant staff should greet guests by their
names in a formal and polite manner.
* Celebrities and VIPs – must secure that celebrities and VIP guests are not disturbed
by any autograph seekers, reporters, or photographers.

Catering
Two main types of catering:
1. On-premise Catering – also called “on-site catering” is any function - banquet,
reception or other event held on the physical premises of the establishment or facility
organizing or sponsoring the function.
2. Off-premise Catering – also called “off-site catering”, takes place in a remote
location, such as a client’s home, museum, park, natural attractions or even parking
lots. This kind of service includes producing food at a central kitchen with delivery
and service provided at the client’s location. Other parts of the food product may be
executed or finished at the location of the event.

Catering can also be classified as:

1. Social Catering – includes weddings, reunions, birthday parties, and charity events.
2. Business Catering – this kind of catering service includes events like association
conventions and meetings, civic meetings, corporate sales or stockholder meetings,
recognition banquets, product launches, educational training sessions, service awards
banquets, and entertaining in hospitality suites.
Banquet Table Set-Up Styles
1. Herringbone Style Banquet Room Set-Up
2. Classic Banquet Room Set-Up
3. U-Shape Banquet Set-Up
4. Classroom Style Banquet Set-Up
5. Theater Style Banquet Set-Up

Serve Beverage Orders

Beverages are liquid formulations prepared for human consumption which have thirst-
quenching, refreshing, stimulating and nourishing qualities. Some beverage replenishes
the body’s fluids loss due to perspiration. They also provide nutrients like mineral salts and
vitamins. For example, milk is a source of calcium and citrus fruitbased drinks have vitamin
C. Most beverages supply energy in the form of sugar or alcohol. Generally, people drink to
quench thirst, enjoy social meeting, to propose a toast, or just to enjoy the taste of the
beverage

Types of Containers used in Serving Beverages

Glassware
Most glassware can be described as:
• Tumblers
• Footed
• Stemware
 Fully Tempered Glassware

Types of Glassware
1. Beer Mug or Stein
2. Flute Glass
3. Goblet or Chalice
4. Snifters
5. Cocktail Glass
6. Red Wine Glasses
7. White Wine Glass
8. Champagne Flutes
9. Sherry Glass
10.Coupette Glass

C. Closing Activities

1. Generalization
In serving beverage we have to check beverages orders for presentation
and appropriate garnishes, beverages should be serve at appropriate times
during the meal and efficiently according to established standard of service at the
right temperature. Open full bottle wine orders efficiently with minimal disturbance
to the other guest and carry out wine service in accordance with establishment
2. Application/Developing Mastery
Exercise No. 1:
Direction: Identify what is being described in the following sentences. Choose your
answer inside the box being provided. Write your answer in a separate sheet of paper.

1. The most space-saving banquet design where the chairs are faced towards the
head table in front of the room. THEATER STYLE
2. A large public meal or feast with many courses and desserts and is usually done
for big events and occasions. BANQUET
3. During banquet service, you must ensure that ________ and ______ guests are
not disturbed by any autograph seekers, reporters, or photographers.
4. A set up that is suited for orientations or any other presentation when the guests
can write or eat while observing. CLASSROOM STYLE
5. A catering that includes weddings, reunions, birthday parties and even charity
events. SOCIAL CATERING.

V. Evaluation

With the given script perform the scenario”

1. Presenting bottle of wine to the guest.
"Sir, may I present to your order of (name of wine), with a very good vintage (year), a
heavily/light bodied (red or white wine)"
B. Additional Activities for Application or remediation
As a caterer, why it needs to make sure that the tables and chairs are set in accordance
with the event requirements like the type of event, number of guests and kind of requested
food to be serve?

C. Assignment
The teacher will ask the students to practice the Carrying Plates and Trays.

D. Remarks:
VI. REFLECTION

A. No. of learners who earned 80% on the formative assessment_________

B. No. of learners who require additional for remediation_________

C. Did the remedial lessons work? No. of learners who have caught up with the lesson_________

D. Number 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 or discover which I wish to share with other
teachers?
 LESSON PLAN IN FOOD AND BEVERAGE SERVICES

GRADE/SECTION: 11/12 HE TIME FRAME: 1 DAY

SUBJECT: FOOD AND BEVERAGE SERVICES DATE: NOV. 13&14, 2024

I. OBJECTIVES
A. Content Standards
The learner demonstrates understanding of concepts and principles in providing food
and beverage services to guests in various types of dining venues and diverse styles of
service
B. Performance standards
1. The learner performs the billing payment procedure with accuracy and efficiency
2. The learner:
a. discusses positively with colleagues on some matters with reference to
improvements in
the kitchen shop organization, including equipment and furniture keeping after dining
operation hours
b. Shows skills in table setting appropriately in accordance with establishment standard
procedure.
C. Learning Competencies
LO 5. Process Payments and Receipts
5.1 Prepare and process bills accurately in coordination with the cashier
5.2 Verify amount due with the customer
5.3 Accept cash and non-cash payments and issue receipts
5.4 Give required change
5.5 Complete required documents in accordance with enterprise policy
LO 6. Conclude Food Service and Close Down Dining Area
6.1 Remove soiled dishes when guest have finished their meal
6.2 Handle food scraps in accordance with hygiene regulations and enterprise
procedures
6.3 Clean and store equipment in accordance with hygiene regulations and enterprise
procedures
6.4 Clear and reset tables and make ready for the next setting when guests are finished
with the meal
6.5 Thank and give warm farewell to the guests
6.6 Turn off electrical equipment where appropriate

II. CONTENT
Procedure in Settling bill, Bidding Goodbye to Customers, Clearing of Table
Techniques

III. LEARNING RESOURCES

A. References
 1. Teacher’s guide: MELCS
2. Learner’s Materials: Learning Module 4
IV. PROCEDURES
A. Preparation Activity
1. Daily Routine
a. Prayer/Greeting
b. Checking of classroom environment
c. Checking of attendance

2.Review of the Lesson

3.Motivation/establishing a Purpose for the Lesson
Hello again dear learners, do you have any idea on what to learn today? Are you excited to
learn new lesson? Well then, before we start lets watch a Video about Presenting the Bill.

B. Presentation of the Lesson

Guest’s bill may be presented at the table, at the bar, or at a cashier’s desk.
Wherever it is presented, the bill should be kept up to date at all times. The bill should be
kept ready for presentation as soon as the guest requires it. This may not always be
possible, particularly when beverages are being served right up to the time of the guests’
departure.

Collaborative Discussion:
Presenting the Bill/Check
Before presenting the check, look it over to make sure all items ordered and served have
been included and charged to the guest’s bill correctly. • Ensure that it is presentable and
legible. • Use judgment and present the check when deemed appropriate. • Check should be
presented in a booklet to a host or placed in the center of the table. • After presenting the
check, take a few steps and glance back at the table. If the guest already has cash or credit
card ready, it may mean he or she is in a hurry to leave. If this is the case, try to close the
transaction immediately as soon as possible. • Always be discreet, tactful and gracious.

Accepting Payment
Common payment methods include cash, credit cards. The Electronic Funds Transfer at Point
of Sale (EFTPOS) system, vouchers and charge accounts. Be familiar with the procedures for
these various methods of payment and know which methods of payment are acceptable to
the establishment.
• Checks are paid either by credit card or cash.
• If the guest is paying by credit card, follow company guidelines.
• If the guest is paying with cash, ensure that you receive the correct amount, and return any
change with a selection of bills to ensure flexibility in leaving a tip. DO NOT make change right
at the table. Take the check and cash to the back of the house, and make change.
• In handling cash, make sure you count the change twice, and make sure no bills dropped as
you take the change back to the table.
• Return the check and change on either a tip tray or booklet, along with the receipt. • Do not
pick up tips while guests are still in the restaurant, unless handed to you by the guest or you
are summoned by the guest.

Prerequisites
~Do not extinguish or dim any lights until all customers have left the building.
~Do not close the last register until after scheduled closing and all customers have exited the
store.
~Always answer the phone, even when it rings after closing.
~Always leave in pairs when closing the store.
~Never exit through the rear of a store.
~Ensure all parking lots and exits have adequate lighting and that all bulbs are lit and
functioning. Tasks – 1 Hour Prior To Closing ~Restock and recovery.
~Assign closing and cleaning duties. ~Lock any non-essential perimeter doors.
~Clean and restock restrooms. ~Return all non-defective returned merchandise to stock. -This
should not be done by the cashier who processed the actual refund.
~Move all defective returned merchandise to the back room for processing.
~Clear the aisles of any merchandise, pallets, freight, carts, etc. Tasks – At Closing Time
~Walk the floor and restroom for any remaining customers.
~Retrieve all shopping carts from outside and inside the store and place in front of store
(inside). ~Bring all products from sidewalks and outside selling areas into the store.
~Lock all perimeter doors, including main entrance and exit doors. The exit door should
remain locked, with a supervisor or other responsible employee remaining at the door and
letting customers out and relocking the door after each exit. Departing employees should also
be observed, ensuring that no unpaid merchandise is carried out.
~Dust the floors and mop when necessary.
~Close and count down all cash registers. -Cash should be counted away from registers so
that it will not be visible to customers remaining in the store or who might be able to view the
activity from outside the store through windows. 26 C

C. Closing Activities
1. Generalization
In removing soiled dishes when guest are finished with the meal you should handle food
scraps in accordance with hygiene regulations and enterprises procedures always clean and
store equipment in accordance with hygiene regulations and reset tables to be ready for the
next setting when a guest.

2. Application/Developing Mastery
Role play the following situation: Mr. and Mrs. Flores dined in your restaurant after
attending a Sunday mass. You are the assigned waiter to serve them in their lunch. The
amount of their restaurant bill is amounting to one thousand five hundred fifty pesos (P
1,550.00)
Process and present their restaurant bill.
V. Evaluation
Below are ways in presenting a bill to the guest. Number the items in chronological order. Use
numbers 1 to 5.
___________ Wait for signs that guests may want their bill.
___________ Present the bills until they asked for.
___________ Place the bill front of the host on a small plate from the right.
___________ Leave them alone in their own time
___________ Don’t make unnecessary delay while they are kept waiting for you to collect the
payment.

B. Additional Activities for Application or remediation

For the teacher to assure that you apprehend the lesson well, in your activity notebook:
1. Explain the billing process and its different types.
2. What are the common payment methods?
3. How to present a bill?
C. Assignment
Please review all of our lessons that we had discussed and be ready for Performance
task.

D. Remarks:
VI. REFLECTION

A. No. of learners who earned 80% on the formative assessment_________

B. No. of learners who require additional for remediation_________

C. Did the remedial lessons work? No. of learners who have caught up with the lesson_________

D. Number 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 or discover which I wish to share with other
teachers?