Morong National High School

TLE IV
FOOD SERVICE MANAGEMENT

First Quarter
PSSLC Topics Objectives No. of Suggested Activities Reference
Days Materials
I:1:1. Organizing and 1:1 Explain the meaning of food service. 1 Visit your school cafeteria Home Technology
Understand managing food 1:2 Describe the origin and nature of food or canteen. Note existing Food Management
Concepts and service service floor plan. Can you find the and Service II
Concerns 1:3 Cite new trends and issues in the food 1 different centers in your SEDP Series
Related in Food service industry. canteen? Can you see a Technology and
Service 1:4 Classify the food service establishments. way to improve the floor Home Economics III
Industry. 1:5 Discuss the principles and procedures in food plan? Ines Alcantara De
service management. 2 Guzman
1:6 Discuss how one can put up a food service Cesar P. Suratos
organization.
I:I:2. Apply Organizing a food 1 Discuss the factors to consider in organizing a 1 Observe the management Food Management
Knowledge And management food service establishment. style of your cafeteria or and Service II SEDP
Skills In 2 Explain effective management canteen teacher. Interview Series
Organizing A 3 Analyze the administrative aspects of 2 them regarding personal
Food Service management policies they are observing. Home Economics IV
Establishment. 4. Explain personnel management. 3 Report interview results to By Cruz
5 Identify personnel policies common to all food the class. Rondilla
service establishment Dramatize the effect of
6 Describe the qualities of an efficient food positive and negative traits
service personnel. of food service in relation
7 Explain the functions of food operation to
8 Identify the duties and responsibilities of food a. Customers
service workers. b. Co-workers
c. Management
I:I:3 Apply Safety and 1 Identify common accidents in the performance 1 Demonstrate common TLE II Book SEDP
Knowledge On sanitation in the of duties and responsibilities of food service. accidents in the food Series
Safety And food service 2 Discuss the importance of safety precautions in service. TLE III by Ines
Sanitation In food Alcantara
The Food Cesar P. Suratos
Service.
I:I:4 Kitchen Layout 1 Discuss the basic principles of kitchen layout 2 Draw the ideal kitchen Food Management
Demonstrate layout for food service and Service II SEDP
Functional establishment. Series
Knowledge Of Home Economics IV
Kitchen Layout By CruzRondilla
I:I:5 Purchasing, 1 Discuss the importance of purchasing quality 2 Visit a local supermarket or Home Economics III
Apply receiving, and food. store nearest your place. Ines Alcantara De
Functional storing of foods 2 Show proper ways of receiving, recording and Observe the manner in Guzman
Knowledge of storing food in school canteen or cafeteria. which different foods are Cesar P. Suratos
Purchasing, stored. Perform actual job
Receiving and training.
Storing.
I:I:6 Planning and 1 Define menu planning 1 Prepare a one-week menu Food Management
Demonstrate quantifying recipes 2 Discuss the factors to consider in menu 1 for breakfast, lunch and and Service II SEDP
Understanding planning. 3 supper for a family of five Series
of Concepts and 3 Explain the mechanics of menu planning. members. Remember the Home Economics IV
Processes in 4 Apply the mechanics of menu planning. pointers in menu planning By Cruz
Menu Planning 5 Illustrate how to design menu card. while preparing it. Rondilla
I:I:7 1 Discuss the basic principles, techniques and 5 Visit your school cafeteria
Demonstrate procedures in quantity food preparation. and observe the production
Ability To Apply 2 Identify means of achieving quality control procedures practiced by the
Basic Principles, 3 Discuss the guidelines in quantifying recipes. 5 teachers and the students.
Techniques and :4 Plan a menu of Asian and other international Write down your
Procedure in recipes for special occasions. observations and give
Quantity Food 5 Write recipes for large quantities. 10 comments and suggestions.
Preparation 6 Prepare dish for meat, fish and shellfish, Share your observations
poultry, vegetables, fruits and dairy products. and suggestions to the
 class.
Collect international
recipes. Plan menus based
on the collected recipes.
One menu for at least five
countries.
Ex.: Japan, Indonesia, Sri
Lanka, USA, Russia.
SECOND QUATER
PSSLC Topics Objectives No. of Suggested Activities Reference
Days Materials
I:I:8 Purpose of cooking 1 Identify the major purposes of cooking food. 2 Interview a chef or a home Food Management
Demonstrate food 2. Describe the effect of cooking on the nutritive economist. Ask him or her and Service II SEDP
Ability to Apply value of food about changes in nutritive Series
Basic Principles value, color and texture of
and Techniques food preparation and
in Cooking cooking.
Food.
Heating and heat Distinguish heating and heat transfer in the 1
transfer different working equipment.
identify the different units used in measuring
heat.
Crystallization of 1. Describe the role f sugar in food preparation. 3 Laboratory on some Food Management
sugar in food 2. Demonstrate the procedures involved in recipes for both crystalline and Service II SEDP
preparation various sugar confections and non-crystalline candies. Series
Ex.: Chocolate fudge,
peanut brittle
Beverages 1. Define beverages 3 Laboratory on the different Food Management
2. Describe the proper ways of cooking cocoa or recipes: percolated coffee, and Service II SEDP
chocolate steeped coffee, tea coffee, Series
calamansi juice, orange
juice

Starch and starch 1. Compare the thickening power of the 5 Laboratory on the following Food Management
 cookery different kids of starch in terms of viscosity in effect of the kind and and Service II SEDP
sauces. amount of starch on Series
2. Describe the unique role of protein of wheat viscosity
flour in bread making.

3. Explain the cause of expansion in yeast bread -effect of sugar acid and
pretreatment by dry heat
on the moldavility of starch
gels
Laboratory on recipes like
Luglog sauce,
Lumpia sauce
Karekare sauce using
toasted and ground rice
Cutchinta, sapinsapin
I:I:9 Table Appointment Prepare sample sketch of the different types of 2 Put up a bulletin board TLE IV by:
Demonstrate dining room layout and the proper arrangement display of different table Cruz
knowledge and of tables and chairs appointments. Indicate the Duran
skills in dining 2 Illustrate the different types of decoration and uses and care for each table Rondilla
room motifs for different occasions. appointment.
preparation and 3 Discuss the kinds, uses and care of the
service different table appointments
Napkin Folding 1. Identify the types of napkin folding 2 Let students perform the Food Management
2. Demonstrate the various ways of fancy napkin various ways of fancy and Service II SEDP
folding. napkin folding Series
3. Evaluate the various ways of folding a napkin TLE IV by:
Cruz
Duran
Rondilla
Styles food 1. identify the different styles in food service. 2 Demonstrate setting a table Food Management
services 2. Demonstrate the different styles of food for breakfast, lunch and formal and Service II SEDP
service. dinner using appropriate table Series
3. Plan meals in different styles and service in appointments. TLE IV by:
Help in setting the table in
 different occasions and functions. various school functions. Cruz
4. Prepare and service meals in different styles Perform different actual dining Duran
and service in different occasions and functions. room preparation and service. Rondilla

THIRD
QUARTER
PSSLC Topics Objectives No. of Suggested Activities Reference
Days Materials
I:I:10 Waiting at the 1. Define the meaning of waiting at the table 1 Use of appointment tools Food Management
Demonstrate table and its related term 4 and materials. and Service II SEDP
knowledge and 2. Practice etiquette and right manners while Show table manners and Series
skills in correct eating. etiquette while serving in
service social cafeteria.
3. Discuss the correct service procedure
procedure Cleaning and removing
4. Apply correct service procedure 4
courses and table
5 Apply actual activities in correct service
appointments correctly
procedure in roadside/fast food in school.
Left and right service of
foods
I:I:11 Catering 1 Discuss the meaning of catering and related 1 Identify establishments in TLE IV by:
Apply terms. 4 the community that offer Cruz
knowledge and 2 Explain the factors that contribute to catering service. Interview Duran
skills in catering successful catering service. the catering manager on Rondilla
3 Analyze the guidelines for successful catering. how they started and what
4 Characterize the desirable qualities of a makes the remain in the Food Management
4
caterer. business. and Service II SEDP
5 Point-out factors to be considered in selecting Report your finding in class. Series
food service workers for catering business. Familiarize oneself with the
6 Identify tools and equipments needed. different tools and
7 Discuss apprenticeship training as a means of equipment in catering by
acquiring skill in catering. acting as a caretaker of the
8 Perform actual on the job training in school different tools and
canteen/cafeteria. equipment.
I:I:12 Bartending 1 State the meaning of bartending and its 2 Draw the different tools Food Management
Apply importance. and equipment used in bar and Service II SEDP
knowledge and 2 Identify the tools and equipment and their tendering. Series
skills in proper selection, uses care and maintenance Do some research work on
bartending 3 Identify the different types of wines and 2 the different types of
liquids. alcoholic beverages. Make a
survey.

4 Service wines for different purposes such as Experienced on various

wines that goes well with the meals at different ingredient like local fruits
special occasions, wines after meal and appetizer and wine in creating
meals. innovative and original
5 Add pleasure of dining in a restaurant of any recipes for cocktails.
1
large food service establishments. Mix at least one from each
6 Create an atmosphere of friendship, of the following :
camaraderie among quests in the dining area in 2 a. Local wines
a restaurant. b. Fruit juices
7 Enhance a creativity, resourcefulness and 1 c. Imported wines
innovations among bartender by preparing their Present your own
original concoctions and recipes of wines. concoctions in class.
8 Discuss apprenticeship training as a means of 4 Research on the history of
acquiring skills in bar tendering. alcohol beverages and bar
9. Apply bar tendering in the canteen/cafeteria tendering.
during school functions.

PREPARED BY:

ELVIRA D. BASTO
HT – III TLE Dep.