Instructional Planning
(The process of systematically planning, developing, evaluating and managing the instructional
Learning Area:
DLP No.:
1 TLE
Learning Competency/ies:
(Taken from the Curriculum Guide)
Key Concepts / Understandings 1. Identify needs by planning new reviewing existing menus for each business unit of the food service
to be Developed
Domain
Knowledge
The fact or
condition of knowing
something with familiarity
gained through
experience or association
Skills
The
ability and capacity acquired
through deliberate,
systematic, and sustained
effort to smoothly and
adaptively carryout complex
activities or the ability,
coming from one's
knowledge, practice, aptitude,
etc., to do something
Attitude
Values
2. Content
3. Learning Resources
4. Procedures
process by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Grade Level: Quarter: Duration:
10 1 1 hour
Code:
Explain the characteristics of effective purchasing steps and
procedures
TLE_HEHS10HC-Ia-b-1
Purchasing of food and supplies is one of the most important activities in home and in any food
establishment. It is defined as the process of buying the right amount of food at the right time, from the right
place and from the right source.
The following are essential guidelines that you should remember for effective purchasing
activity:
1. Buy the Right Quantity.
2. Buy the Right Quality
3. Buy at the Right Price
4. Buy from the Right Source.
5. Buy at the Right Time.
The following are the effective purchasing Steps and Procedures
organization
2. Determine standards of quality for each food item and write specifications.
3.Estimate quantities needed.
4.Calculate desired inventory or stock levels for each item.
5.Identify the amounts to purchase by subtracting stock levels from desired quantities.
6.Develop purchase orders.
7.Conduct market research on potential vendors product availability
8.Select and negotiate with vendors
Adapted Cognitive Process
Dimensions (D.O. No. 8, s. 2015)
OBJECTIVES:
Remembering
Identify the characteristics of effective purchasing steps and procedures
Understanding Explain the characteristics of effective purchasing steps.
Applying Perform the effective purchasing steps and procedures
Analyzing
Evaluating
Creating
Internalizing values Display cautiousness in purchasing effectively.
Internalizing values
Makatao: Display appreciation on effective purchasing steps & procedures
Effective purchasing steps and procedures
K-12 Basic Education Curriculum Technology and Livelihood Education
LM Household Services/Grade 10 pp 54-56
Projector, Laptop, Powerpoint presentation, Realia(vegetables, dried fish, spices, seasoning)
4.1 Introductory Activity
Daily Routine
Picture Analysis: Describe the situation shown in the picture.
3 minutes Please see attachment
4.2 Activity
Role Playing: Group students into five and portray the following situations.
1. Buy the Right Quantity.
2. Buy the Right Quality
20 minutes 3. Buy at the Right Price
4. Buy from the Right Source.
5. Buy at the Right Time.
 What can you say about the first group's activity? Second activity, so on and so forth...
4.3 Analysis
When can we say that we are buying the right quantity? right quality? right price? from the right source?at the right time?
Is this applicable to a real life situation? How?
7 minutes

4.4 Abstraction Lecturette in powerpoint (See attachment)

----Purchasing of food and supplies is one of the most important activities in home and in any food establishment. It is defined as the process of buying th
right amount of food at the right time, from the right place and from the right source.
The following are essential guidelines that you should remember for effective purchasing activity:

1. Buy the Right Quantity.

Buy quantities based on the operation’s needs and par stocks to avoid storage cost, wastage, pilferage, and too much money tied up in the storeroom.
2. Buy the Right Quality
The right quality is not always the best qualities. The right quality is that determined by the needs of operations and communicated through food
specifications. This is what must be strictly followed and monitored.
3. Buy at the Right Price
Canvass, canvass, and canvass. Do not be satisfied with just one or two suppliers. Go out of your way to find establishments with good prices.
4. Buy from the Right Source.
Be sure that your supplier is reputable and reliable. Their products must be safe and come from good sources. They must also deliver what they promise
within the given period of time.
5. Buy atthe Right Time.
Observe the needs of the production area carefully. Schedule regular purchases based on the needs. Avoid emergency purchases as this costs money.
Consider ingredients in season and delivery lead-time of suppliers. Practice “just-in-time” whenever practical
The following are the effective purchasing Steps and Procedures
1. Identify needs by planning new reviewing existing menus for each business unit of the food service organization
2. Determine standards of quality for each food item and write specifications.
15 minutes 3.Estimate quantities needed.
4.Calculate desired inventory or stock levels for each item.
5.Identify the amounts to purchase by subtracting stock levels from desired quantities.
6.Develop purchase orders.
7.Conduct market research on potential vendors product availability
8.Select and negotiate with vendors

4.5 Application Let the learners arrange the effective purchasing steps and procedures chronologically.
10 minutes (See attachment)
4.6 Assessment
Oral recitation:
Anlysis of Learners' Products 1. Explain the importance of effective purchasing steps and procedures.
9 minutes 2. Explain the steps and procedures of effective purchasing steps.

4.7 Assignment
Interview at least three owner managers or the Chief cook. Ask their considerations in
Preparing for the new lesson
3 minutes preparing the recipe, its quantity and determining the price of their menu.

4.8 Concluding Activity

Tell the students the value of cautiousness: "“Life has its woes so learn to be on your toes, be alert.”
3 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in the C.   Did the remedial lessons work? No. of learners who have caught up with
evaluation. the lesson.

B.   No. of learners who require additional

activities for remediation. D.  No. of learners who continue to require remediation.

E.   Which of my learning 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/discover which I wish to share with other
teachers?
Prepared by:

Name: School:

Position/
Designatio Division:
n:
Contact Email address:
Number:
 Date:
June 5, 2017
Code:

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