DAILY LESSON LOG IN: FOOD AND BEVERAGE SERVICES

GRADE LEVEL: 12 Week :

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
DATE: October 1, 2019 October 3, 2019
CURRICULUM GUIDE PAGE NO. TLE_HEFBS9-12GO-IIe-f-3 TLE_HEFBS9-12AS-IIa-b-1
LEARNING COMPETENCY /OBJECTIVES 1. Demonstrates 1. Demonstrates knowledge
knowledge and skills in and skills in food and
food and beverage service beverage service relating to
relating to taking food and taking food and beverage
beverage orders. orders.
2. 2. Practice skills
Practice skills in in responding to customers'
NO CLASS responding to customers' NO CLASS SCHEDULE needs in terms of taking NO CLASS SCHEDULE
SCHEDULE needs in terms of taking down correct menus, and
down correct menus, and special food preparations as
special food preparations requested.
as requested. 3.
3. Respond effectively and
Respond effectively and efficiently to customers'
efficiently to customers' special request that are
special request that are within the bounds of the
TEACHERS' GUIDE PAGES FBSthe
within LEARNERS
boundsMANUAL
of the FBS LEARNERS
service guidelines MANUAL
of the
LEARNERS' MATERIAL PAGES service guidelines of the establishment.
TEXTBOOK PAGES establishment.

SUBJECT MATTER Take Food and Beverage orders Take Food and Beverage orders

Lecture, Demonstration, Return

STRATEGIES/ACTIVITIES Return Demonstration
Demo
NUMBER OF COMPETENT LEARNERS
NUMBER OF LEARNERS NEED REMEDIATION
LESSON CONDUCTED (YES/NO,REASON)
(If not refer to week and day to teach
Prepared by: Allignment to Curriculum Standard:
MAY MARIE M. JAMITO ANNALIN C. BANGONAN
SHS-BPP Teacher Assistant School Principal II
DAILY LESSON LOG IN: FOOD AND BEVERAGE SERVICES
GRADE LEVEL: 12
MONDAY TUESDAY
DATE: September 3, 2019
CURRICULUM GUIDE PAGE NO. TLE_HEFBS9-12AS-Ic-d-2
1. Stock supplies
necessaryfor service.
NO CLASS 2. Clean,
LEARNING COMPETENCY /OBJECTIVES wipeand put tableware
SCHEDULE
and dining room in their
proper places.
3. Check equipment
TEACHERS' GUIDE PAGES FBS LEARNERS MANUAL
and prepare for service.
LEARNERS' MATERIAL PAGES 4. Apply food
TEXTBOOK PAGES hygiene ans OHS.
Prepare service stations and
SUBJECT MATTER
equipment
Video Presentation
STRATEGIES/ACTIVITIES Discussion
NUMBER OF COMPETENT LEARNERS
NUMBER OF LEARNERS NEED REMEDIATION
LESSON CONDUCTED (YES/NO,REASON)
Noted by:
SANDY G. YEE
Secondary School Principal I
Week : 14
WEDNESDAY THURSDAY FRIDAY
September 5, 2019
TLE_HEFBS9-12AS-Ie-f-3
1. Set table according to
the standards of the food
service establishment.
NO CLASS SCHEDULE 2. NO CLASS SCHEDULE
Set covers correctly
according to the
predetermined menu.
FBS LEARNERS
3. Wipe andMANUAL
polish
tableware and glassware
before they are set up on
the table.
Set up tables in the dining area
Demonstration
(If not refer to week and day to teach

Prepared by: Allignment to Curriculum Standard: Noted by:

May Marie M. Jamito ANNALIN C. BANGONAN SANDY G. YEE

T-II Assistant School Principal II Secondary School Principal I
 TOP 5 PRIORITIES IN BREAD AND PASTRY PRODUCTION

1. Electric mixer with stand at least 4 units

2. LPG refill for the whole year at least 3 tanks
3. " LABABO" for the laboratory
4. Ingredients for the whole year
5. Refrigerator one unit

Prepared by:

LORDEN O. TAUTUAN
SHS-BPP Teacher

Noted by:

ANNALIN C. BANGONAN
Assistant School Principal II

Approved by:

SANDY G. YEE
School Principal