DETAILED LESSON PLAN IN FOOD AND BEVERAGE SERVICES NC II

Teacher : MARK JOHN B. CASILAG

Grade Level : Grade 11
Learning Area : FOOD AND BEVERAGE SERVICES NC II
Quarter : 4
DATE : January , 2019

I. OBJECTIVES:
A. Content Standards :
The learner demonstrates understanding of concepts, and principles in preparing
the dining room/restaurant area for service.
B. Performance Standards:
The learner:
1. Independently prepares the dining room/restaurant area for service
2. Demonstrate knowledge and skills of food and beverage service in relation
to taking table reservations
C. Learning Competency:
1.1 Acknowledge guests as soon as they arrive
1.2 Greet guests with an appropriate welcome
1.3 Check details of reservations based on established standard policy
Specific Objectives:
1. Identify the different ordering systems and suggestive selling.
2. Discuss the different ordering systems and suggestive selling.
3. Appreciate the importance of the different ordering systems and suggestive selling.
TLE_HEFBS9-12PP-IIIa-1

CONTENT: DIFFERENT ORDERING SYSTEMS AND SUGGESTIVE SELLING

LEARNING RESOURCES:

A. References:
1. K to 12 Home Economics – Food and beverages Services (NC II) Curriculum
Guide May 2016
B. Other Instructional Resources:
1. Book (food & beverage service procedures) by DARYL ACE V. CORNELL
2. Videos

II. PROCEDURES:
A. Pre-Activity
Prayer
Energizer
Checking of Attendance
A.1 MOTIVATION:

TNIOP FO ALSE TEKCOD METSYS

GNILLESPU ABLET INESGIL
REDRO CINOCTRELE
 DIFFERENT ORDERING SYSTEMS
1. DOCKET SYSTEM
A restaurant docket book is one example of a tool used by servers across the world to record
meal orders taken from diners. It is also called in different names including restaurant dockets,
docket books, guest checks, & restaurant notepads. There are many types available to suit all
dining establishments, restaurants, cafes, takeaway shops, hotels, pubs, & fast food outlets.

2. POINT OF SALES (POS)

A point-of-sales (POS) terminal is a computerized replacement for a cash register. A POS
system for a restaurant for instance in a restaurant is likely to have all menu items stored in a
database that can be inquired for information.
3. ELECTRONIC ORDER TABLET
Tablets are one of the coolest ways to display ideas. Smooth, stylish and very handy,
convenient and easy to use. They are super portable, light and have a huge touch screen
display which makes viewing a pleasure. Interactive menu technology is a full scale POS with
credit card processing.
ORDER TAKING SERVICE STANDARDS
1. Staff should smile and have a polite attitude. Approach guests table within 10 seconds
whenever they need to order.
2. Always have a notepad and a pen.
3. Always be alert at the guest table.
4. Offer recommendations to the guest.
5. Always repeat order.
6. Inform guests of expected service time.
7. Estimate the serving time.

SUGGESTION AND SUGGESTIVE SELLING

The Server as a Salesperson:
1. One of the duty of a server is to be a salesperson. You are in the business of selling food
and service, the more you sell, the higher the sales you will get at the end of the day.
2. One commonly used practice in an establishment is to have a nightly special that may or
may not show up on the menu. This is the server’s chance to present alternate suggestions
by listing the evening’s specials and who makes them unusual.
3. Some guests who are new to your restaurant might ask you what you like the best among
your menu. While your tastes may not be the same as your customers taste, it is appropriate
to mention two or three menu items that you do enjoy and you can even say why you like
them.

Making Suggestions to the Costumer:

1. Ask your guests if they are looking for a “lighter” meal, in which case you can
suggest a soup, or salad and sandwich.
2. Some customers for example, a dinner guest cannot make up his or her mind,
select two or three of your most often-ordered entrees and suggestions.
3. In making a suggestion about other parts of the meal, always try to suggest a salad
or vegetable plate for added nutritional value.
4. When your table had a heavy meal and you are ask for a suggestion of dessert,
you should suggest a lighter dessert.
 5. You can also encourage your guests who have simply ordered water to drink, by
taking their lunch order and then ask if they would like milk, tea, soda to drink.
Purpose of Suggestive Selling:
1. As you work in the industry you will notice that you have some customers who know
exactly what they want to eat, and whatever attempts make, they will order only what they
want and will not be convinced order anything else.
2. Customers who are unsure are a little more difficult. By discovering why your customers
are uncertain about what they wish to order, you can then make appropriate suggestions.
3. There will be customers that are new to your restaurant, and unfamiliar to your menu
offerings. In this case, you ask for questions and answer them as knowledgeably as you
possibly can.
4. If your customers are on a limited budget and your menu offerings are quite expensive
side, you can ask what looks good to them, and if your establishment makes this an option,
you can suggest items a la carte, or in a smaller portion, to allow for their budgetary needs.

SUGGESTIVE SELLING TECHNIQUES

1. Suggestive Selling
Encouraging guests to buy additional food and beverages is known as suggestive
selling. An example, is suggesting appetizer before the main meals or with beverage.
2. Up selling
Suggesting more expensive and better quality food and beverage items is known as
upselling. You can up sell by suggesting fresh fruit juice or shake when guest is ordering for
cold drinks.

TIPS FOR EFFECTIVE SUGGESTIVE SELLING AND UPSELLING

1. Develop selling attitude.
2. Enthusiasm and excitement to sell.
3. Use phrases and words that will make the food more appetizing.
4. Ask questions to know the needs and wants of guests.
5. Name the items and don’t simply ask about the soup.
6. Use the word “prefer”. “Would you prefer a scoop of vanilla ice cream or a portion of
fresh fruit salad”.
7. Suggest items that are not usually ordered. Most of the guests are not knowledgeable
about the food items, they need your assistance in deciding the menu.
8. Suggest foods and beverages that can make a good combination- soup and
appetizers; tea/coffee and dessert; steaks with potatoes etc.
9. Appreciate what guest likes or orders.
10. Know the feedback of the guests about your suggested item.

ANALYSIS
The students will answer the following questions:
1. What are those 3 different ordering systems?
2. Can you give the suggestive selling techniques?
3. Differentiate suggestive selling and upselling.

ABSTRACTION
 APPLICATION:
Instruction: Name the following pictures of the different ordering system.

EVALUATION:

TEST I. Identification
______1. It is one of an example of a tool used by servers across the world to record meal
orders taken from dinners.
______2. It is a computerized replacement for a cash register.
______3. A stylish and very handy, convenient and easy to use.
______4. Encouraging guests to buy additional food and beverages.
______5. Suggesting more expensive and better quality food and beverage.
TEST II. Essay (5pts)
1. Why is it important to know the different ordering system? Support your answer.

V. ASSIGNMENT
1. Do research about Menu’s that you have seen in restaurants.
AGREEMENT

B. REMARKS

C. REFLECTION

Prepared by: Checked by:

MARK JOHN B. CASILAG AIDA A. BESANTE
Teacher I Teacher I/Subject Group Head

Noted by:
TERESITA A. BARRIO
Asst. Principal Senior High School