This document outlines a lesson plan on food and beverage service. The lesson covers taking reservations, including answering inquiries promptly and accurately, asking pertinent questions to complete reservation details, and recording data on forms based on establishment standards. Learning resources include a textbook and other materials. The procedures involve motivating students by showing restaurant pictures, establishing the purpose, discussing concepts and practicing skills, refinement, abstraction, generalization, and providing performance-based outcomes with reinforcement or remediation. The lesson will continue in the next session, and student performance will be reflected on.
This document outlines a lesson plan on food and beverage service. The lesson covers taking reservations, including answering inquiries promptly and accurately, asking pertinent questions to complete reservation details, and recording data on forms based on establishment standards. Learning resources include a textbook and other materials. The procedures involve motivating students by showing restaurant pictures, establishing the purpose, discussing concepts and practicing skills, refinement, abstraction, generalization, and providing performance-based outcomes with reinforcement or remediation. The lesson will continue in the next session, and student performance will be reflected on.
This document outlines a lesson plan on food and beverage service. The lesson covers taking reservations, including answering inquiries promptly and accurately, asking pertinent questions to complete reservation details, and recording data on forms based on establishment standards. Learning resources include a textbook and other materials. The procedures involve motivating students by showing restaurant pictures, establishing the purpose, discussing concepts and practicing skills, refinement, abstraction, generalization, and providing performance-based outcomes with reinforcement or remediation. The lesson will continue in the next session, and student performance will be reflected on.
This document outlines a lesson plan on food and beverage service. The lesson covers taking reservations, including answering inquiries promptly and accurately, asking pertinent questions to complete reservation details, and recording data on forms based on establishment standards. Learning resources include a textbook and other materials. The procedures involve motivating students by showing restaurant pictures, establishing the purpose, discussing concepts and practicing skills, refinement, abstraction, generalization, and providing performance-based outcomes with reinforcement or remediation. The lesson will continue in the next session, and student performance will be reflected on.
Teaching Date: 11/04/2019 Quarter/ Lesson#: 1 B. Performance Standards
I. OBJECTIVES 1. A. Content Standards: C. Learning Competencies 1.The learner demonstrates understanding 1. of concepts, and principles in preparing TLE_HEBP9-12PP-IIa-g-4 the dining room/restaurant area for service CONTENT: B. Performance Standards Substitution of Ingredients 1. Independently prepares the dining room/ II. LEARNING RESOURCES restaurant area for service TG pp. _____ LM pp._______ 2.demonstrate knowledge and skills of food and Textbook pp. __ Other LRs. __ beverage service in relation to taking table III. PROCEDURES reservations A. Motivation: C. Learning Competencies 1.Answer inquiries promptly, clearly and accurately B. Establishing a purpose: 2. Ask pertinent questions to complete the details of the reservations C. Discussing new concepts and practicing new skills: 3.Record reservation data on forms accurately based on establishment’s standards D. Refinement: TLE_HEFBS9- 12AS-Ia-b-1 Ask them questions, clarification and have a class interaction CONTENT E. Jump up for Abstraction: 1. Food Service Operations Evaluate their answers in every question. 2. Reservation Process Give some reinforcement to unclearanswers 3. Telephone Ethics F. Making Generalization: Subtopic: Briefly summarize the lesson and inculcate II.LEARNING RESOURCES some important knowledge Textbook pp. _ Other LRs. _ G. Performance-based outcome:
III.PROCEDURES H. Reinforcement or remediation:
A. Motivation: Give feedback on their output .Additional Show some pictures of different restaurant. points to the group who performed well. Let them identify the location of IV.REMARKS: B. Establishing a purpose: Continue the lesson on the next session. V. REFLECTION A. No of learners who earned 80% & above: C. Discussing new concepts and practicing new B. No of learners who need additional skills: activities:_____ C. No of learners who need remediation: __ D. Refinement: D. Which teaching strategies worked well:__ E. MIL integration/ What innovation or localized materials that is worth sharing to others: Powerpoint presentation aided with videos and E. Jump up for Abstraction: images. Evaluate their answers in every question. Give some reinforcement to unclear answers F. Making Generalization: Briefly summarize the lesson and inculcate some important knowledge. G. Performance-based outcome: H. Reinforcement or remediation: Give feedback on their output .Additional points to the group who performed well. IV.REMARKS: Continue the lesson on the next day of classes. V. REFLECTION A.No of learners who earned 80% & above: B.No of learners who need additional activities: C.No of learners who need remediation: _ E.Which teaching strategies worked well:_ F.MIL integration/ What innovation or localized materials that is worth sharing to others: Powerpoint presentation aided with videos and images
Grade: 12 Learning Area: FBS
Teaching Date: 08/20/2019 Quarter/ Lesson#: I. OBJECTIVES A. Content Standards: