UNIFIED DAILY LESSON PLAN: TVL -

HE

Content Standards The learner demonstrates understanding of concepts, and

principles in preparing the dining room/restaurant area for
service

Performance Standards 1. independently prepares the dining room/restaurant area for

service
2. demonstrate knowledge and skills of food and beverage
service in relation to taking table reservations

Learning Competencies LO1. Take table reservations

1.1. Answer inquiries promptly, clearly and accurately
1.2. Ask pertinent questions to complete the details of the
reservations
CG Code TLE_HEFBS9-12AS-Ia-b-1
Quarter/Week Quarter: 1 Week #: 1
Day/Hours(minutes) Day: 1 Total Allotted Time (minutes): 2 Hrs.

I. Objectives Upon completing the lesson, 80% of the students will be able
to:
1. understand the food and beverage industry and the
difference between a manual and computerized
reservation system;
2. displays an interest on the workflow of food and beverage
industry;and,
3. compare and contrast the reservation systems used in
hospitality industry.

II. Content
a. Subject Matter: Elements of the Reservation
b. Integration:  Oral Communication (Oral Presentation)
*engage in a communicative situation using acceptable,
polite & meaningful communicative strategies
(EN11/12OC-IIa-b-21)
 Introduction to the Philosophy of the Human Person
(Picture Analysis)
*methods of philosophizing (PPT11/12-Id-2.2)
 Understanding Culture Society and Politics (Diorama
Presentation)
*become aware of why & how cultural relativism
mitigates ethnocentrism (UCSP11/12DCS-Id-10)
 Empowerment Technology (Searching on-line about
booking systems)
*use the internet as a credible research and information
gathering to best achieve specific class objectives or
address situational challenges (CS_ICT11/12-ICTPT-Ia-
b-3)
c. Strategies:  Collaborative learning& Cooperative discussion
 Differentiated Strategy Based on learners Strength and end
product(performance)
 Video Presentation
Prepared by: JULIE ANNE T. PERIDO, FBS Teacher
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d. Materials: o Computer or laptop

o Projector or LED TV
o Files: Elements of the Reservation(source: ASEAN
toolbox on file)
o Handout_Elements of Reservation
o IM # 1_F& B Operation
o Performance Task #1_Elements of Reservation
o Performance Task #2_The F&B Industry
o Worksheet #1_Elements of Reservation
o Software requirements
o MS Powerpoint
o Flash Cards
o Manila Paper
o Marker
e. References: William Angliss Institute of TAFE. (2012). Receive and
process reservations D1.HFO.CL2.01 D2.TTA.CL2.17
trainee manual. Melbourne. JirayuThangcharoensamut
(ASEAN Toolbox)

III. Learning Tasks

a. Energizer  Teachers discretion
(2 minutes)
b. Reviewing the Do: Ask the learners with random questions about restaurant
previous lesson services to entice them and share personal experiences upon
or presenting dining in a restaurant (either fine dining, casual or fast-food)
the new lesson
Guide Questions:
(8 minutes) 1. Who among the class has experienced eating or
celebrated an event in a first class restaurant?
2. What type of event have you celebrated?
3. What are the different tasks you have observed so far
upon your dining experience?
4. Is there a proper division of labor of staff from serving
up to billing?

*Process learners responses while discreetly checking their

background since this is the first meeting of the course

Say: Since some of you have personal experiences in

restaurant service. Let us define certain terms attached to this
industry by using your experiences.

Do: Write the word FOOD SERVICE and RESERVATIONS

in the board. Let the learners share their personal definition or
anything related to the given word. Write their answers
randomly in the board.

Process their responses and afterwards, show the correct

definition in the class

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UNLOCKING OF DIFFICULTY
Food Service - an establishment that provides food for paying
guests
Reservation – is a booking or request for some time in the
future.

c. Establishing the Say: Alright, understanding the food service operation needs
purpose for the an ample time and not just a definition, however we can take a
lesson birds-eye view on ----how does food and beverage industry
(Motivation) works? …..which will you belong in the future. Are you ready
to watch?
(35 minutes)
Show: Let the learners watch a 30 minute video clip about
“Food & Beverage Service Training”.

Note:Inform them that they have to give their focus and enjoy
the video. An activity will be given afterwards.

d. Presenting Do: With a screenshot of the certain parts of the video, let the
examples/instan class reflect based on their experience after watching the video
ces of the new clip.
lesson
Pick a strip of colored construction paper from the bowl and
(5 minutes) choose a learner/s wearing the same color of clothing or any
accessories to share in the class.(Refer to IM_#1)

Guide Questions:
1. What is the waiter doing in front of the mirror?
2. How about the girl in the sink?
3. Who is that person wearing a black coat in the center?
What is he doing?
4. How does the food ambassador carry the service of
beverage?

*Praise students who can answer correctly, and provide

constructive criticism for those students who cannot. Instead,
ask then “Why did he/she say so?” with the purpose of double
checking his/her profile to understand the learner better.

e. Discussing new Say: Alright, I believe I have already given you an idea on
concept/s # 1 what is F& B industry? Right?

But all such preparation/s shown in the video is/are not

possible without the term we have just defined earlier which is
the term reservation. Sometimes this is called “BOOKINGS”.
So let us discover today thru a group activity on what really is
booking.

(5 minutes) Activity: MIND MAPPING

Prepared by: JULIE ANNE T. PERIDO, FBS Teacher

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f. Discussing new
concepts # 2

(5 minutes)
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UNIFIED DAILY LESSON PLAN: TVL -

Do: Divide the class into two, then write “Bookings” in the
center of the board, and encourage the learners to proceed to
the board and write anything that relates or connects with the
word written in the centre aside from events. (see sample)

Guide Question:
1. What are the different types of bookings that may be
processed in the hospitality industry?
Possible answers:
Accommodation, Aircraft, Cruise ships, Coaches or buses, Day
tours and Dining reservations(Refer to Handout, page 11 of

*Process learners responses and lead to the next sub-topic of

the session

Say: Alright, your answers were correct. Most of the products

and services offered in hospitality industry today seeks to guest
comfort that usually starts with advance bookings thru
reservations. However, we are going to tackle dining or table
reservations only, for it relates to F & B service.

Ask: Since, it shows that with your answers you knew the
sources of reservations, what do you think are the means in
which these reservations may be received?

Do: Again using a mind mapping technique, write the word

“Means of Reservation” on the board and let the learners
proceed to the board and write anything that relates or connects
with the word written in the centre. (see sample)

Prepared by: JULIE ANNE T. PERIDO, FBS Teacher

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g. Discussing new
concepts # 3

(8 minutes)
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Possible Answers: telephone, in person, mail, facsimile (fax),

internet, third party reservations, central reservation service
and, same chain referral(Refer to Handout, page 11 of 13)

Say: Again, you are correct. Reservation requests can be

received in many ways depending on where they are, what the
restaurant or establishment is offering and what technologies
they have available. However we will only practice one source
of reservation request which is through telephone, BUT one of
the most important things to understand is answering the
question:
 How establishments (e.g. F & B Industry) do accepts and
process these reservation requests?

Lead to the right answer, then introduce the reservation

system requirement before discussing the type of reservation in
detail thru student activity.(Refer to Handout_Elements of
Reservation)

Activity: The Reservation System

Do: With the two groups of student, assign each group one
type of reservation and subject them into cooperative
discussion. Each group will then present their output to the
class (Refer to Performance Task #1 for Specific
Instructions)

TYPES OF RESERVATION (pp.12-13)

1.
2.
Manual reservation system
Computerized reservation system

INPUT:
It is necessary to understand that whatever type of reservation
system you use, it requires:
 Some way to check availability;
 Ability to offer alternatives when the requested booking is
not available;

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 Provide information on the costs and product features;

 Record the details and rqmts. of the person making the
reservation;
 A way of recording the acceptable method of payment, and;
 Provide confirmation details.

Do: Encourage the learners to take a look at some of these

booking sites to enrich more their understanding:
 http://www.youtube.com/watch?v=kcYT7zy9JPw
 http://www.micros-fidelio.eu/
http://www.youtube.com/watch?
v=k9WzpvwCXc4&feature=topics.
(8 minutes) Activity: Which is actually better?
Do:With a Venn diagram, let the learners compare and contrast
the reservation systems used in hospitality industry with the
following parameters:(Refer to Worksheet # 1 for Specific
Instructions)

GROUP 1
 Features used for manual and computerized
reservation system

GROUP 2
 Advantage and disadvantages

h. Developing Note: Since this is considered as the first meeting of the

mastery classand teachers were not able to trace yet their individual
learning profiles, let the learners find their own new group-
(30 minutes) mates by giving a specific parameters such as but not limited
to:
TYPE ACTIVITY
1. Read and Write Write a Report
Learners
2. Visual Learners Create a graphic
organizer about
reservation relating to
the video
3. Auditory Give an oral report
Learners
4. Kinesthetic Build a diorama
learners illustrating a story

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Note: Learner type # 1 and 3 should work together.

This will serve as their first performance assessment since this
might possibly take them longer time as they were not totally
acquaint yet with each other.

Do: Instruct the learners to proceed to their chosen respective

groups (minimum of five) and dissect which part of the video
presented a reservation is appropriate by using the different
parameters in which they excel. (Refer to Performance Task
#2_The F & B Industry for Specific Instructions)
i. Finding Ask: How can you use the theory discussed in daily living?
practical
application of Guide Questions:
concepts and 1. If you are an event organizer in the future, how would
skills in daily you organize an event prior to the actual celebration?
living 2. How would you help a member of your family who
(3 minutes) will wants to create a booking?

j. Making ONE WORD SUMMARY

generalizations Student selects (or invent) one word which best summarizes
and abstraction the topic & write 2-3 sentences justifying the selection of word
about the topic summary
(3 minutes)

IV. Assessment Do: Present the “EDMODO class code” to the Class for them
to enrol in the educational portal. Then, announce that maybe
(5 minutes) for the first time, they will experience on-line assessment. Tell
them as well that upon enrolling in the online classroom, it is
better to start first with the introductory part folder where it
provides them an instruction how to use the system.

Inform them as well that the platform works like Facebook so

they have nothing to worry because it is easy for them to use
and understand it.

Administer online quizzes via EDMODO.

In some cases where the student were not able to accomplish

the task online, give them chance to take the test in special
schedule and administer paper pencil test(Refer to quiz # 1&
2).Flash the quiz in a PowerPoint slide or read it twice in front
of the learner. Instruct the learner to write the letter of the
correct answer in their paper. However, if the teacher can
afford to reproduce the quiz or the class agreed to reproduce
the material, let them write their answer before the number and
attach it in their portfolio after checking and recording.

Decide on this point if EDMODO is ideal in their setting after

their responses the following week.

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V. Additional Announce:
Activities for Tell the class that they have to read the handout first entitled:
application or “Handout_ Elements of Reservation”, before taking the quiz
remediation online. It will help them a lot.

Additional (Enrichment) Activity:

 Aside from dining reservation which has been
highlighted in the topic, let the advance learners to
search for other type of reservation catered by hotel
industry. (e.g room bookings)

Remedial Activity:
 Let the challenged learner to execute CNTM by re-
reading the handout and present their understanding by
using a graphic organizer of their choice. By then,
assess the learner based on their strength to quantify
their understanding (case to case). Example would be
letting the student tell a story where the topic is
integrated or applied.

VI. Assignment Using the internet look up for two hotels in the city with e
website. Then, identify what information they require to make
(3 minutes) reservation and what facilities they have to offer. Print your
output in a short bondpaper.
E.g.Wotif, AsiaRooms, escapetravel

Note: If local hotels is not available, international brand may

be used

VII. Remarks
a. No. of learners
who earned 80%
on the formative
assessment
b. No. of learners
who require
additional
activities for
remediation
c. Did the remedial
lessons work?
No. of learners
who have caught
up with the
lesson
d. No. of learners
who continue to
require
remediation
e. Which of my

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teaching
strategies
worked well?
Why did these
work?
f. What difficulties
did I encounter
which my
principal or
supervisor can
help me solve?
g. What innovation
or localized
materials did I
use/discover
which I wish to
share with other
teachers?

Prepared by: JULIE ANNE T. PERIDO, FBS Teacher

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