Department of Education

Region VI-Western Visayas

Schools Division of Guimaras
JORDAN NATIONAL HIGH SCHOOL
Jordan, Guimaras

Detailed Lesson Plan in Technical-Vocational and Livelihood

FOOD AND BEVERAGE SERVICES

Teacher: HANA DANE C. HONOLARIO

Teaching Time: 8:30-9:30AM/02/01/18
Grade Level: 11
Learning Areas: TVL-A & TVL-B

I. Objectives:
a. Content Standard:
The learner demonstrate understanding of concepts and principles in welcoming guests and
taking food and beverage orders.
Performance Standard:
The learner demonstrates knowledge and skills in food and beverage service in relation to the
service area with accuracy
b. Learning Competencies:
LO 2. Seat the Guests
2.5 Serve water when applicable according to the standards of the food service facility
TVL_HEFBS9-12GO-IIc-d-2

II. Subject Matter

a. Topic: Procedure and rationale in seating the guests
b. References: Curriculum Guide
TVL Home Economics Food & Beverage Services Manual (DepEd)
Internet:
http://oer.nios.ac.in/wiki/index.php/Water_Service
c. Materials: Television, Remote Control, Laptop, Table napkin, water jug/pitcher, water goblet

III. Procedures:
A. Pre-Activity (Cold Call)
1. Review

1. What is a service water?

2. Do you think we need to serve water right away to our guest if he/she is seated already?
Why?
3. What are the different types of water that you know?

a. Motivation: (Integrating Science)

1. Let the students prepare their own glass.
2. The teacher introduces one type of water which is the sparkling water.
3. Teacher: “What is your idea about sparkling water?”
4. Distribute the sample water per table and have one student serve as waiter.
5. Let the students taste it.
6. Sharing in the class about their experience or observation.

B. Lesson Proper:
b. Activity: (ROLE-PLAYING)

1. Group the class into 5.

2. Select 1 member to be the waiter and the rest as guests.
3. Let the waiter serve water to the guests using the following scenarios:
Group 1 – a group of friends being served with a stained glass and overfilled water
Group 2 – a family served a service water with a wrong type of glass used
Group 3 – a group of foreigners, and 1 guest was spilled with water by the waiter
Group 4 – a group of classmates was served with a water that was dipped by the waiter
with his hands
Group 5 – a family served by a waiter with a service water on the left side
4. Prepare for the activity in 5 minutes only.
5. Each group will be given 2 minutes to perform.
c. Analysis: (Critical thinking or higher-order thinking skills)
1. How did you find your activity?
2. What were the things that you have observed during your activity?
3. Why do you think it is important that we learn how to serve the water properly?

d. Abstraction:
(Integrating concept of Science and Mathematics)
(Enhance learner achievement in literacy and numeracy skills)

I. Service of water

There are two ways of serving water according to the preference of guest: a. Service of
bottled water b. Service of regular water

1. Service of bottled water

 The order of the bottled water is taken from the guest according to the choices
available
 Take the sealed bottle in a properly folded waiter’s cloth
 The bottle should be presented to the guest with the label of the bottle facing the
guest to confirm the brand that he has ordered for.
 After confirming, the seal must be opened in front of the guest.
 Pour the water in the glass till an inch below the rim of the glass.
 Place the bottle on the guests’ table if not empty

2. Service of Regular water

 Take the water jug to the guests’ table on a neatly folded waiter’s cloth.
 Pour the water in the glass till an inch below the rim of the glass.
 Take the jug back to the sideboard

II. Guidelines to be followed while serving water

 Water is served as soon as the guest is seated

 Turn the glass right side up if placed upside down.
 Do not pour the water till the rim as it can spill on the table or on the guest
 While serving water, the posture of the service staff should be such that his right
foot is in front to avoid showing back to the guest.
 After pouring the water in the glass, wait for the last drop to fall in glass or wipe off
the last drop with the help of waiter’s cloth from the spout of jug or mouth of
bottle.

III. Points to remember

 Always check the glass is spotless and clean

 Glass is placed on the top right side on the table so water is served from right hand
side of the guest to avoid inconvenience
 If the water is cold, wipe the bottle or jug off the droplets of water to avoid slipping.
 Do not pick the glass in hand for pouring water.
 Avoid being too close and bending down while serving water to avoid inconvenience
to guest.
 e. Application: (Practical Application/Return Demonstration)

Instruction:
1. With the groupings earlier, each member will be serving 1 group with a service water.
2. Group 1 to group 2, 2-3, 3-4, 4-5, and 5-1.
3. Each group will fall in line and will be given individually a water jug or pitcher.
4. The group that they will serve must ready the water goblets or glasses in the table.
5. Now each member will demonstrate how to pour water properly.
6. Each group will be graded using a rubric.

IV. Evaluation: (Performance Test on serving water when applicable to guest based on the standard of the food
service facility using Rubrics)

Description Score
1. The group has served the water on the right side of the guest.
2. The water pitcher/jug was covered with a napkin cloth and the
waiter carries another cloth to wipe off spills.
3. The group poured water without any spilling.
4. The group filled ¾ of the glass.
5. The posture of the service staff was such that his/her right foot is in
front to avoid showing back to the guest.
100% of the group has performed all the correct procedures in serving water 10
(indicators 1-5)
75% of the group has performed all the correct procedures in serving water 9
(only 4 indicators)
50% of the group has performed all the correct procedures in serving water 8
(only 3 indicators)
25% of the group has performed all the correct procedures in serving water. 7
(only 2 indicators)

V. Agreement:

Practice how to carry service trays and plates.

MI:
ID:

Prepared By:

HANA DANE C. HONOLARIO

FBS Teacher

Noted:

RONILO M. CABRERA
Head Teacher V

ROMANA E. SACRAMENTO
Master Teacher I