Name: Jodalyn M.

Tagab Date: February 7, 2018

School: Dalipuga National High School Subject: Food & Beverage Services
School Address: Dalipuga, Iligan City Grade: 12
Cooperating Teacher: Laile R. Tatad

A Detailed Lesson Plan in

Food and Beverages Services for Grade 12

I. LEARNING OBJECTIVES
At the end of the lesson, students are expected to:
1. determine the guidelines in preparation of a banquet service
2. follow the guidelines in preparation of a banquet service
3. be enthusiast in preparing a banquet food service

II. LEARNING CONTENT

A. Subject Matter: Preparation of a Banquet Service

B. References: Department of Education, (2017). Food and Beverages Services Manual
(p.215-220). Pasig City: Sunshine Interlinks Publishing House
C. Materials: Visual aids, Powerpoint presentation, tv, laptop, video
D. Teaching Strategies: video presentation, brainstorming and demonstration
E. Values infuse: People oriented and communication skills

III. LEARNING STRATEGIES

Teacher’s Activity Student’s Activity

Good morning class! Good morning ma’am!

To start our day, it should be start with a prayer,

right?

Who is assigned to lead the prayer for this day?

(A student will raise a hand)
Yes ____________. Please lead the prayer.

(Students will rise for the prayer)

Before taking your seats, kindly arrange your

chairs properly and pick up trashes on the floor.
(Students will execute)
Let me check your attendance first.

Let me hear your energetic HELLO when your

Hello!
name is called
…….
(Calling names)

Wow! Very Good no one is absent today!

Let’s have 5 claps! (Students clap their hands)

B. COLLECTING AND CHECKING OF ASSIGNMENTS

I gave you an assignment last meeting, right?

Please pass it forward and to the center aisle,

In a count of 5
(Students will pass their assignments)
(the teacher will count up to 5)

Are all papers in? Thank you

Yes ma’am.
C. REVIEW

Class, what was our topic last meeting? Who can

recall what was our topic yesterday?

Yes, _______. (Student raising a hand)

Last meeting, we discussed about the banquet

and catering food services
Thank you, _____. So, last meeting we discussed
about the banquet and catering food services

Who can give me the different types of catering?

(Student raise a hand and answer)
How about the types of caterers?
(Student raise a hand and answer)
Okay, Very Good!
Any questions or clarifications about this topic?

None? so it means you are ready for our next

topic. None ma’am.

D. MOTIVATION

This morning we will have a new discussion and

activities as well but before that, let me show you
a video clip
(Shows a videoclip)
What have you observed in the video? (Students answer)

Okay!
Do you have any idea of what will be our (Students answer)
discussion for today?

Okay! Very Good!

To be specific, our lesson for today is about the
Preparation of a Banquet Service

E. PRESENTATION OF OBJECTIVES

To begin our lesson, let me present to you the

lesson objectives for this day so that you will be
guided with what are expected to you at the end
of this period.

First, kindly read ________. Determine the guidelines in preparation of a

banquet service
We will determine the guidelines in preparing a
banquet

Second, kindly read ________. Follow the guidelines in preparation of a banquet

service
Later we will act out some scenarios and will apply
the guidelines in a banquet service

Be enthusiast in preparing a banquet service.

Lastly, kindly read ________.
Of course, we will know why it is important to
know the guidelines in preparing a banquet
service
F. UNLOCKING DIFFICULT TERMS

For us to understand well and to have smooth

discussion, we will unlock some difficult terms.

Pre-event- before the event

Accompaniment- complement
Garnish- a decoration or embellishment, often
used with food

Let’s read together!

(Students read together)
Thank you so much class!
G. LESSON PROPER
 Activity
Let’s have an activity, I will group you into 3
groups and each group will be given envelope. All
you have to do is to determine if these sentences
belong to the category from dining room
preparation, menu preparation, pre-event
preparation.
You will be given 3 minutes to
do that and post that here in front to
acknowledge that you are done.

Any questions?
None ma’am!
Time starts now!!

Done?
Yes ma’am!
 Analysis
How did group 1 come up with the answer?
Group 2? Was it easy for you? Group 3 are you
(Group members will tell their experience when
sure with your answers?
answering)
Okay, let’s see if you are all check.

 Abstraction
Dining Room Preparation
 Pre-set the necessary flatware on the
table before service for most courses
  Speed up service and provide more time
for the server to better meet the guests’
needs in other areas
 Pre-set the multiple course settings to
speed up service
 Utilize and set the appropriate flatware
according to the menu and course order
 Pre-set dessert flatware, coffee cups and
saucers, bread and butter plates and
butter knives
 Pre-set each table with a napkin, printed
menu, salt and pepper, shakers, sugar
caddies, other condiments and lamps
 Pre-set water, butter and baskets of
bread on the table nearer to where
guests are seated
Menu Preparation for Banquet Service
Team System of Service
 Back Position
 support front partners
 run food items from the back to the
station
 respond to the guests’ requests from
the front partner
 anticipate the next need of the front
partner
 Front Position
 serve the guests; on the floor most of
the time
 handle actual delivery to each guest
 take special requests from guests
which is then passed on to the back
partner
 Pre-meal Briefing
 It is required before all meal
functions. It is to be conducted by the
floor supervisor in charge of the
event. Station assignments are given
out after the agenda is covered
Pre-event Preparation Guidelines
 Make sure that linens are clean and
pressed and without rips, fading or burns
 Confirm with the captain or head waiter
exactly what place setting is required for
each event
 Fold napkins neatly according to the
design selected by the captain, head
waiter or the event representative
  Confirm that all utensils needed for reach
course are included at each place setting
 Inspect all dishes and glassware for spots
or blemishes
 Make sure all wicker baskets are free of
traying and crumbs
 Be at your post in uniform and ready to
work at least 15 minutes before any
event is scheduled to begin
 Complete all service setup

 Generalization
So, those are the guidelines in preparation of a
banquet service. Do you have any questions?
None ma’am!
If none, I will be the one to ask.
Why is it important for you as a future staff
member in a food establishment to know more
on the guidelines in preparing a banquet service?
Yes, ___ (Student raising a hand)
(Student answers)

Very Good! (follow up questions continue) (Student answers)

Very well said!

Does it mean you are ready for our next activity? Yes ma’am!
 Application
Our 3rd activity is demonstrating of the guidelines
we discussed earlier. Same with your groups a
while ago. You will pick your assigned category
here and it’s up to you to create a scenario that
will apply the guidelines.
You will be given 2 minutes for brainstorming and
3 minutes for your presentation.

Before that, I will present to you our rubric in

grading you.

(Presents rubric)

Any questions?
Time starts now! None ma’am!

Done? Yes ma’am!

(Each group will present)

 (Teacher will rate them after)

Good job guys!

Let’s have a round of applause of each and every
one!! (Students will execute)
Did you know class that in order for you to be
part in a food establishment, you should be
people oriented? If you don’t like to be with a
great number of people, waiting doesn’t fit for
you because you will be facing, interacting,
solving, helping people. You should also be
enthusiast communication skills.

Hoping you will learn not just our discussion but

also the right attitude we always impart in our
class. Yes ma’am!!

Very good!!

Since everybody seems understood well our

topic. Get ½ sheet crosswise paper and answer
directly.

IV. Evaluation
Direction: Determine the following sentences if they belong to; Dining Preparation, Menu
Preparation or Pre-event preparation
_______1. Make sure all wicker baskets are free of traying and crumbs.
_______2. Speed up service and provide more time for the server to better meet the guests’
needs in other areas.
_______3. It is required before all meal functions. It is to be conducted by the floor supervisor in
charge of the event. Station assignments are given out after the agenda is covered.
_______4. Support front partners
_______5. Confirm with the captain or head waiter exactly what place setting is required for
each event.

V. Assignment

What are the table set-up styles used in a banquet service? Write your answers in a ½
crosswise sheet of paper.

Reference: Department of Education, (2017). Food and Beverages Services Manual (p.221).
Pasig City: Sunshine Interlinks Publishing House