Republic of the Philippines

DEPARTMENT OF EDUCATION
REGION VIII-EASTERN VISAYAS
DIVISION OF LEYTE
ATTY. ROQUE A. MARCOS MEMORIAL SCHOOL
La Paz, Leyte

MELC IN FOOD AND BEVERAGE SERVICES (NC II)

GRADE LEVEL: Grade 12
SUBJECT: Food and Beverage Services (NC II)
Nominal Hours: 40 Hours
COMPONENT: TECHNICAL VOCATIONAL LIVELIHOOD-HOME ECONOMICS

CONTENT MOST ESSENTIAL LEARNING

QUARTER PERFORMANCE STANDARDS DURATION K-12CG Code
STANDARDS COMPETENCIES
st
1 The learner The learner: 1. Prepare the Dining 1 Week TVL_HEFBS9-12AS-
demonstrates Independently prepares skills of food and Room/Restaurant Area for Service Ia-b-1
understanding of beverage service in relation to taking table (AS)
concepts, and reservations. LO 1. Take table reservations
principles in
preparing the dining
area room/restaurant
area for service.
The learner The learner: 1. Prepare the Dining 1 week TVL_HEFBS912AS-
demonstrates Room/Restaurant Area for Service Ic-d-2
understanding of 1. Demonstrates knowledge and skills in (AS)
concepts, and food and beverage service related to LO 2. Prepare service stations and
principles in the preparation of service station and equipment
preparing the dining equipment
area room/restaurant 2. Perform hygiene and sanitation in food
area for service. and beverage handling.

The learner The learner demonstrates knowledge and 1.Prepare the Dining 1 Week TVL_HEFBS912AS-
demonstrates skills in food and beverage service related Room/Restaurant Area for Service Ie-f-3
understanding of to table setting, table skirting, and napkin (AS)
concepts, and folding in accordance with the proper LO 3. Set –Up tables in the dining
principles in procedures and guidelines. area
preparing the dining
area room/restaurant
area for service
The learner The learner: 1. Prepare the Dining 1 week TVL_HEFBS912AS-
demonstrates Room/Restaurant Area for Service Ig-h-4
understanding of 1. Demonstrates knowledge and skills (AS)
concepts, and in food and beverage services related LO 4. Set the mood/ambiance of
principles in to setting the mood/ambiance of the the dining area
preparing the dining dining area.
area room/restaurant 2. Demonstrates skills in the selection
area for service. of appropriate type or style of table
setting with character, and right color
combinations for aesthetic
considerations.

The learner The learner: 2. Welcome guests and take food TVL_HEFBS912GO-
demonstrates 1. Demonstrates the proper way of and beverage orders (GO) IIa-b-1
understanding of receiving customers. LO 1. Welcome and Greet Guests
concepts and 2. Manifest prompt awareness to
principles in customers’ needs to in terms of
welcoming guests advanced service reservations,
and taking food and respond positively to the
workable terms and condition as
requested.

The learner The learner: 2. Welcome guests and take food 1 Week TVL_HEFBS912GO-
demonstrates 1. Demonstrates knowledge and skills and beverage orders (GO) IIc-d-2
understanding of in food and beverage service in
concepts, and relation to seating the guests LO 2. Seat the Guests
principles in 2. Communicate needs of customers to
preparing the dining the service area with accuracy
area room/restaurant
area for service.

The learner The learner: 2. Welcome Guests and Take food 1 Week TVL_HEFBS912GO-
demonstrates 1. Demonstrates knowledge and skills in and Beverage Orders (GO) IIe-f-3
understanding of food and beverage service related to
concepts, and taking food and beverage orders. LO 3. Take food and Beverage
principles in 2. Practice skills in responding to Orders
preparing the dining customers’ needs in terms of taking
area room/restaurant down correct menus, and special food
area for service. preparations as requested.
 3. Respond effectively and efficiently to
customers’ special requests’ that are
within the bounds of the service
guidelines of the establishment.

The learner The learner: 2. Welcome Guests and Take food 1 Week TVL_HEFBS912GO-
demonstrates and Beverage Orders (GO IIg-h-4
understanding of 1. Demonstrates knowledge and skills
concepts, and in food and beverage service in LO 4. Liase between kitchen and
principles in relation to attending/monitoring dining areas
preparing the dining kitchen and dining service points
area room/restaurant
area for service.

Prepared by: Checked by:

MARJIN A. CULTURA ERNESTO E. ESPANTO

SHS Teacher II MT-I TLE Department

Reviewed by: Noted:

ALBERTO C. SILVANO, Ed.D. MELDA M. MARCOS, PhD.

Asst. School Principal II School Principal I