GRADES 12 SCHOOL: ILIGAN CITY NATIONAL HIGH SCHOOL GRADE LEVEL: 12 - Quartz

DAILY LESSON TEACHER: Rozette M. Villacampo LEARNING Food and Beverage Services
LOG AREA:
TEACHING
Week 8 (July 22-26, 2019) MWF 8:00-9:20 QUARTER: First
DATES & TIME:

LO 6. Conclude Food Service and Close Down Dining Area

I. OBJECTIVES Monday Wednesday Friday

6.1 Remove soiled dishes when 6.2 Handle food scraps in accordance with 6.3 Clean and store equipment in
guest have finished their meal hygiene regulations and enterprise accordance with hygiene regulations and
procedures enterprise procedures

A. Content Standards:
B. Performance The learner:
Standards: 1. 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
2. Shows skills in table setting appropriately in accordance with establishment standard procedure
C. Learning LO 6. Conclude Food Service and Close Down Dining Area
Competencies:
Write the LC code for 6.1 Remove soiled dishes when guest have finished their meal
each 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

TLE_HEFBS912SG-IIIi-9

II. CONTENT 43. Bidding Goodbye to Customers 44. Clearing of Table Techniques
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Curriculum guide. Curriculum guide.
Pages
2. Learner’s Materials Food and Beverage Services Manual Food and Beverage Services Manual
Pages Pages 261-264 pages 244-251.
3. Text book Pages
4. Additional Materials
from Learning
resources(LR)Portal
B. Other Learning
Resources
IV PROCEDURES

A. Reviewing Previous
Lesson or Presenting
New Lesson
B. Establishing a Purpose
for the Lesson
C. Presenting Powerpoint Presentation
Examples/Instances of Showing Videos
the Lesson

D. Discussing New As a wait staff, how do you clear and reset How do you bid goodbye to your
Concepts and tables? guest?
Practicing New
Skills#1
E. Discussing New
Concepts and
Practicing New
Skills#2
F. Developing Mastery
(Leads To Formative
Assessment)
G. Finding Practical
Application of
Concepts and Skills in
Daily Living
H. Making Generalization
and Abstractions about the
lesson
I. Evaluating Learning
J. Additional Activities for
Application or
Remediation
VI- REMARKS

VII - REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
required additional
activities for remediation
C. Did the remedial
lessons work?

D. No. of learners who

continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
used/discover which I wish
to share with other
teachers?

Prepared by: Inspected by:

Rozette M. Villacampo NARDICELYN M. PERNITEZ, Ed.D.

Substitute Teacher TVL-Department Head