School Mambajao National High School Grade level Grade 12-EINSTEIN

Teacher Roselyn B. Llemit Learning Food and Beverage Services

area
Time and Date 1:00 -3:00 p.m/February 24,2020 Quarter 4th

I. OBJECTIVES
A. Content Standards The learner demonstrates
understanding of concepts and
principles in providing room service

B. Performance Standards The learner demonstrates the

knowledge
and skills in food and beverage
service for the rooms and other
related activities with
appreciation and accuracy
C. Learning Competencies/ Objectives. LO1. Take and Process Room Service
Orders
TLE_HEFBS9-12RS-IVa-1
II. CONTENT Room Service Menus
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages 131-132
2. Learner’s Materials Pages
3. Textbook Pages 131-132
4. Additional Materials from Learning Internet
Resource (LR) Portal
B. Other Learning Resources Visual Aids
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson Student’s Activity/
Materials/Assessment Tools
Good morning Class… The students will give an answer to
the question:
Let us pray first…

(Checking of attendance)
Say present….
Please pick up the pieces of paper under your chairs….
So how are you today? Is it good so far?
That’s good to know.
Last meeting, we discuss about?
Teacher: Very good. Thank you for your answer Restaurant Service.
B. Establishing a purpose for the lesson
The teacher will let the student read some of the important terms Students will read some of the
used in the lesson for unlocking difficulties words posted on the board or
shown on the slides, that helps
Teacher: Thank you terms understand the lesson
thoroughly.
So, our topic for this morning is all about Room service
Student:
The objective of the lesson is to Attend to telephone calls promptly and Door knob
courteously

C. Presenting Examples/ instances of the new lesson

The teacher will present a video about Room Service Order. The
student will now identify the sequence in taking room service order.
The class will be divided in to 4 groups, then select your Guest,
waiter and a bussboy.
D. Discussing new concept and practicing new skills #1
Discussion Type:
Before we start our discussion, I like you to do the following before
answering the question. (SIGNAL AND ACTION RESPONSE)
Waving Hands I know it
The students will share their ideas
Shrug Shoulder I have a hunch

Thumbs Down I have no Idea

Am I clear class?
Before we take the food, order let us tackle about the menu.
Showing picture of a Door Knob Menu. What have you observed in
the picture?
Very good.
Door Knob menu- consisting of A la Carte items are posted right in
each guestroom as reference for the guests in making a selection

What are kinds of Breakfast menu?

Very good.
American Breakfast
Continental Breakfast
Filipino Breakfast

E. Discussing new concept and Practicing new skills #2

F. Developing Mastery
(Leads to Formative Assessment 3)
Okay class kindly go to your partner I will give you time 5 minutes
to practice. You will be rated individually and its based-on
Rubrics.
5 4 3
Excellent Fair Good
Greet caller warmly
Use suggestive selling Technique
Time Control System
Repeat Order

G. Finding Practical Applications of Concepts and skills in daily

living
Have you tried ordering in a restaurant?
How does it feel that somebody serving you? Have tried to work in
a hotel or restaurant?
H. Making Generalization and abstractions about the lesson
Alright class do you any questions with regards to our discussion? Or
clarification? If none can I hear from Elson of what we have
discussed?
I. Evaluating Learning
Get ½ sheet of paper crosswise and answer the following question.

1. It consists of A la Carte items are posted right in each

guestroom as reference for the guests in making a selection
2-4. Three types of breakfast?
 5. It is a kind of slip where we take down all the room service
order.
6. What are the Filipino breakfast choices? (5 points)

J. Additional activities for remediation/ application

Practice at home for the final performance of room service order.

Remarks:

VI.Reflections

_______No. of learners who earned 80% on the formative

assessment
_______No. of learners who require additional activities for
remediations
_______Did the remedial lesson works? No. of learners who have
caught up with the lesson
_______No. of learners who continue to require remediations

Which of my teaching strategies worked well? Why did this work?

What difficulties did I encounter which my principal or supervisor

can help me solve?

What innovation or localize materials did I use /discover which I

wish to share with others teacher.

Prepared by: Checked by:

ROSELYN B. LLEMIT MARIA JOCELYN Y. AGUIMAN

Subject Teacher MT-II / SHS Coordinator