GRADE 12 School Calinan National High School Grade Level Grade 12 - HE

DAILY Teacher Loralee V. Bragat Learning Area Food and Beverage Services
LESSON Teaching Dates and Time June 30- July 1-4, July 7- 11, 2025 Quarter Q1
LOG
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES After going through this lesson, you are expected to:
1. Identify the different types of table service;
2. Recognize the importance of mise-en-place; and
3. Set up tables in the dining area
A. Content Standard The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
understanding of concepts and understanding of concepts, understanding of concepts, and understanding of concepts,
principles in preparing the dining and principles in preparing the principles in preparing the and principles in preparing the
room/restaurant area for service. dining room/restaurant area for dining room/restaurant area for dining room/restaurant area
service. service. for service.
B. Performance Standard The learner: The learner: The learner: The learner:
1. Demonstrates knowledge and 1. Demonstrates knowledge 1. Demonstrates knowledge 1. Demonstrates knowledge
skills in food and beverage and skills in food and beverage and skills in food and beverage and skills in food and
service related to the preparation service related to the service related to the beverage service related to
of service station and equipment preparation of the service preparation of service station the preparation of service
2. Perform hygiene and station and equipment and equipment station and equipment
sanitation in food and beverage 2. Perform hygiene and 2. perform hygiene and 2. perform hygiene and
handling sanitation in food and sanitation in food and beverage sanitation in food and
beverage handling handling beverage handling
C. Learning Competency / LO 2. Prepare Service Stations LO 2. Prepare Service Stations LO 2. Prepare Service Stations LO 2. Prepare Service
Objectives (Write the LC and Equipment and Equipment and Equipment Stations and Equipment
code for each) 2.3 Check the cleanliness and 2.3 Check the cleanliness and 2.3 Check the cleanliness and 2.3 Check the cleanliness and
condition of all tables, tableware condition of all tables, condition of all tables, condition of all tables,
and dining room equipment tableware and dining room tableware and dining room tableware and dining room
TLE_HEFBS9- 12AS-Ic-d-2 equipment equipment equipment
TLE_HEFBS9- 12AS-Ic-d-2 TLE_HEFBS9- 12AS-Ic-d-2 TLE_HEFBS9- 12AS-Ic-d-2
II. CONTENT

III.LEARNING RESOURCES
A. Reference
1. Learner’s Materials Pages
2. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources TLE/TVL - Food and Beverage TLE/TVL - Food and Beverage TLE/TVL - Food and Beverage TLE/TVL - Food and
Services NC II-Grade 9-12 Services NC II-Grade 9-12 Services NC II-Grade 9-12 Beverage Services NC II-
Quarter 1 – Module 2: Week: 3-4 Quarter 1 – Module 2: Week: Quarter 1 – Module 2: Week: 3- Grade 9-12 Quarter 1 –
Prepare Service Stations and 3-4 Prepare Service Stations 4 Prepare Service Stations and Module 2: Week: 3-4 Prepare
Equipment First Edition, 2021 and Equipment First Edition, Equipment First Edition, 2021 Service Stations and
2021 Equipment First Edition, 2021
IV. PROCEDURES
A. Reviewing previous lesson or Check the prior knowledge of the Ask:
presenting the new lesson students by having an activity of
brainstorming. What are the different table
Ask: service?
1. When you hear the word Mise List down the tools, utensils
En Place, what comes to mind? and equipment needed in
table set up.

B. Establishing purpose for the Let the students define the Let the students define the
lesson meaning of Mise en Place. meaning of different table
service.
C. Discussing new concepts and
practicing new skills # 1 The teacher will discuss the Job The teacher will discuss
Description of Food and interactively about the
Beverage Service Personnel Sanitation Measures During
Mis-en-place and Set-Up
1. Food and Beverage Service
Manager - Plans, organizes, 1. Only Clean and sanitized
directs, and controls the delivery glasses, cutleries,
of service in all outlets, chinawares, and other service
guestrooms, and banquets and equipment shall be set up and
sees to it that policies and to be used for service.
standards are complied with.
2. Equipment should not be
2. Captain Waiter - Oversees exposed to contamination.
the set-up and delivery of service Keep them in close drawers or
in his/her assigned station. 3. cabinets.
Receptionist - Welcomes and
greets the customers at the 3. All service equipment must
entrance and escorts them to be air dried to protect them
their tables. from watermarks.

4. Waiter - Takes and serves 4. All glassware, chinawares,

food and beverage orders and cutleries should be
according to prescribed completely dry before placing
standards of service. in the service station.

5. Bus boy - Dining room helper 5. When setting cutleries,

and runner. carry them to the table in a
tray or plate underlined with a
6. Bartender - Prepares/mixes table cloth to avoid direct
alcoholic and non-alcoholic hand contact.
beverages according to
prescribed standards. 6. Never place cutleries
directly on tables or counters.
7. Bar boy - Acts as a runner and Use a table cloth to cover the
helper in the bar. table.
8. Outlet Cashier - Prepares and 7. Have bowls underlined with
attends to the settlement of the appropriate plate and never to
customer’s bill. be set up or serve with a
 finger touching them.
8. Never set up or return to
the station any cutlery that
has fallen on the floor.
9. Always wash wares within
30 minutes after use.
10. Handle glasses and
dinnerware properly, not
touching the sensitive
surfaces used for eating.
D. Developing mastery - The students will identify the
(leads to Formative Assessment) Identification different tools and equipment.
Identify the following personnel
in FBS.
_____1. He is the dining room
helper and runner.
_____2. She prepares and
attends to the settlement of the
customer’s bill.
______3. He / She takes and
serves food and beverage orders
according to prescribed
standards of service.
E. Finding practical application of Mise-en-place, the French term, When setting up cutlery and
concepts and skills in daily living means “everything in place” in glassware, avoid leaving
the food and beverage service finger marks by using trays or
operation. It represents the basic by securing them inside a
preparations before the setup cloth napkin. To prevent
and the services of food and breakage, be conscious of the
drinks, including: rules of equipment handling.
• Gathering and assembling all
needed service equipment and
supplies
• Set up a service station
• Cleaning, polishing chinawares,
glasswares, flatwares, and
hollowares
F. Making generalizations and Ask: Why do we need to perform
abstractions about the lesson mis en place?
G. Evaluating Learning True or False. Write T if the Performance Task True or False. Write T if the Performance Task
statement is true and F if the statement is true and F if the
statement is False. Write your By group the student will statement is False. Write your By group the student will
answers on a separate sheet of prepare the table for dining answers on a separate sheet of prepare the table for dining
 paper.. according to the table service paper.. according to the table service
_____ 1. Mise-en-place, the assigned to them. _____ 1. Mise-en-place, the assigned to them.
French term means “everything French term means “everything
in place” in the food and in place” in the food and
beverage service operation. beverage service operation.
_____ 2. Check for damages _____ 2. Check for damages
and remove them from service. and remove them from service.
Damage one should be recorded Damage one should be
in the breakages and losses recorded in the breakages and
report. losses report.
_____ 3. Prepare clear and dry _____ 3. Prepare clear and dry
wiping cloths. Make sure that wiping cloths. Make sure that
ones intended for wiping ones intended for wiping
utensils/service equipment are utensils/service equipment are
separated from those used in separated from those used in
wiping hands and wiping tables. wiping hands and wiping
_____ 4. Mechanical Impact tables. _____ 4. Mechanical
refers to contact of glasses with Impact refers to contact of
other equipment and also hard glasses with other equipment
surfaces. and also hard surfaces.
_____ 5. When setting up _____ 5. When setting up
cutleries, as well as glassware, cutleries, as well as glassware,
avoid leaving finger marks by avoid leaving finger marks by
using trays or by securing them using trays or by securing them
inside a cloth napkin. inside a cloth napkin.
_____ 6. In setting up the cups _____ 6. In setting up the cups
and saucers, place them on the and saucers, place them on the
right side of the cover with the right side of the cover with the
handle in the noon position. handle in the noon position.
_____ 7. Only clean and _____ 7. Only clean and
sanitized glasses, cutlery, sanitized glasses, cutlery,
chinaware, and other service chinaware, and other service
equipment shall be set up and equipment shall be set up and
used for service. used for service.
_____ 8. Cashiers are obliged to _____ 8. Cashiers are obliged
oversee the set-up and delivery to oversee the set-up and
of service in his/her assigned delivery of service in his/her
station. _____ 9. Damaged and assigned station. _____ 9.
chipped wares can cause Damaged and chipped wares
accidents and should not be can cause accidents and
used. should not be used.
_____ 10. All pre-set equipment _____ 10. All pre-set
must be immaculately clean, equipment must be
sanitized, wiped dry, and free of immaculately clean, sanitized,
spots or watermarks. wiped dry, and free of spots or
watermarks.
H. Additional Activities for Let the students answer. Let us Let the students answer. Let us The student will answer the
application & remediation Enhance in Module 3 p. 2. Enhance in Module 3 p. 2. Module 3 Let Us Practice p 10
V. REMARKS
Prepared by: Checked by:

LORALEE V. BRAGAT DIVILYN M. RODRIGUEZ

Subject Teacher Subject Group Head