Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Lipa
Lodlod Integrated National High School
Lodlod, Lipa City

September 18, 2019

Lesson plan in TLE 10

I. Subject: TLE 10
Topic: Present cooked dishes
Sub-Topic: Dining room operations and procedure

Materials: Laptop, T.V, Pictures, Pencil, Chart,

References: Learners Material for TLE 10 (pp.99-104)

II. Standards:

Content Standard
a. The learner demonstrates understanding of core concepts and theories in
household services lessons.
Performance Standard
b. The learner independently demonstrates core competencies in household
services as prescribed in the TESDA Training Regulation.
c. The learners independently prepare and cook quality meals according to recipe

Learning Competency Standards

d. The learner provides basic principles of dining room operations and procedures
TLE_HEHS9-12HC-Ie-i-3

III. Objectives:
At the end of the lesson the students are able :

 To know the principles of dining room operation and procedure

 To appreciate the importance of good customer relationship.
 To create a sample ideal concept in dining operations by means of
dramatizing/ role playing.

IV. Procedure:
A.Daily Routine
1. Prayer
2. Greetings
3. Classroom Management
4. Checking of Attendance
5. Recall
A. Lesson Proper

Activity: I prepared a game called “listen and listen” in which the students need to listen only
on different procedures that the teachers prepared. The only thing that the students need to
do is to listen only on the following procedures.
1. Get a ballpen and a piece of paper.
2. Draw a large square.
3. Above the square, draw a triangle.
4. At the bottom of the square, write the name of your favourite restaurant.

Did you do my activity well? Why and How?

Why do you think, that my task I just said could not done properly?
Based on our activity what have you noticed?
What do think is the relation of that activity in our topic for today?

Analysis:
For you to know what dining room operation and procedure is all about let’s answer the
following questions:

1. What are the principles of dining operation?

2. What do you think is the importance of pricing a product/service?
3. Do you agree that costing and pricing of products is based or in line on a standardized
recipe? How?
4. Is the behavior of the staff affects the dining operation? How can you say so?
5. What do think is the importance of high standard cleanliness?
6. How can you sustained the continuous patronage of your customer?
Application

The class will be divided into three groups and each group will shows the different
factors in considering the dining operations by means of role playing each groups need to listen
to audio instruction on their computer for them to exactly know their task.

Group 1 – The site, the size and the menu.

Group 2 – pricing policies, service, opening hours.

Group 3 - Décor and music, merchandising and advertising.

 Scoring Rubrics
Criteria Percentage
Content 4
Organization 3
Delivery 3
TOTAL 10

(The Students will collaborate and share their Ideas actively,Each group will present
after eight (8) minutes )

Abstraction.

From the quotation “satisfied customer is the best source of advertisement”

what is the message of this line?

Evaluation: After the discussion what have you learned on this lesson? Using five to ten
sentences continue the sentence. Write it on one whole sheet of pad paper.

As a learner I learned that . . . .

Assignment:
Directions: The class will be grouped accordingly, then each group will be asked to prepare
a good dining area. Scoring rubric below will be the basis of your group evaluation.
Prepared by:

JEFFERSON M. GONZALES
Teacher I

Checked by:

DIANA M. CAMACHO
Officer-In-Charge