Learning Area HOME ECONOMICS- FBS NC II

Learning Delivery Modality Distance Learning - Modular

LESSON School Senior High School in Malvar Grade Level Grade 12
EXEMPLA Teacher Maureen L. Agbing Learning Area FBS NC II
R Teaching Date Oct. 25-Nov 5, 2020 Quarter First
Teaching Time 12:00- 4:00 No. of Days

I. OBJECTIVES At the end of the lesson, the learners are expected to be able to
The following are necessary skills that need to be developed to effectively
take table reservations:
1. Answer inquiries promptly, clearly and accurately
2. Ask pertinent questions to complete the details of the reservations
A. Content Standards 3. Accurately record reservations data on forms based on establishment
standards
4. Confirm details of the reservations with the customers
5. Provide additional information about the food service establishments

The learners should be able to

B. Performance Standards
1. Answer inquiries promptly, clearly and accurately
2. Ask pertinent questions to complete the details of the reservations
3. Accurately record reservations data on forms based on establishment
standards
4. Confirm details of the reservations with the customers
5. Provide additional information about the food service establishments

The module is about Lesson 1 – Prepare the Dining Room/ Restaurant Area
C. Most Essential Learning
for Service ➢ LO 1 Take Table Reservations
Competencies (MELC)
D. Enabling Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages N/A
b. Learner’s Material Pages N/A
c. Textbook Pages N/A
d. Additional Materials from
Learning Resources
B. List of Learning Resources for
Development and N/A
Engagement Activities
IV. PROCEDURES
A. Introduction
What I Need to Know

The first quarter contains the lesson on the different

preparations done in the dining room and restaurant area prior
to actual service. This starts from taking table reservations up to
the physical set up of the dining area and service stations.
These will set the mood and ambience of the restaurant as well as
ensure that the actual service will go smoothly.

This chapter also helps students understand what transpires

before the actual service. It also teaches them to value the need to
learn different skills in preparing the dining area.
 What I Know

True or False: Write True if the statement is correct, and False if it is

incorrect.

_________1. Reservations are advanced bookings by customers to hold a table

(table bookings).

2. An advantage of taking reservations is that you know

exactly the number of people you need to feed at a
specific or given time.

_________3. Counter service is ideal for diners who go for fast service
B. Development
since they have very limited time to eat.
_________4. Every food service establishments accepts reservations.
__________5. Cafeteria service refers to pre-packed food displayed in a
counter.
_________6. A ‘no show’ upon reservation increases
revenue.
_________7. Credit cards are used to guarantee table reservations.
_________8. Call-ahead setting happens when
customers arrive. They are then invited to
submit/put their name on waiting list.
_________9. A waiting list involves holding a table.
_________10. Having a designated person
responsible for taking reservations
decreases the chances of a table being”
double booked”.

C. Engagement

What’s In

Before engaging oneself in food and beverage industry, one must know what
kind of food service system their establishment is using. This will help in
creating or finding options for food production and service

 The Learners will be provided a lesson about Food Service System and
Table Reservations
 The Learners will be engaged in activities for further understanding

What’s More

Identify the following statement, write G if it is delivered/stated by the

guest and R if receptionist. Write your answer on a separate sheet of paper.
________1. Hello good afternoon, El Bulalo Restaurant, this is Arem
how may I help you?
________2. For two people.
________3. Non-smoking please.
________4. Hi good afternoon, this is Maia I'd like to reserve a table on
Thursday, August 28 at4eight o'clock in the evening.
________5. That will be all.
 ________6. Okay, would you like to seat in a smoking or non-smoking area?
________7. Certainly, Ma'am Maia, table for how many?
________8. I have reserved a table for two this Thursday, July 30 at 8:00 in the
evening. Your reservation number is one. Is there anything else Ma'am Maia
Santos?
________9. Thank you for calling Ma'am Maia
________10. Can I have your full name please?

What I Have Learned

True or False: Write TRUE if the statement is correct, and FALSE if

it is incorrect.
Write your answers on a separate sheet of paper.

1. Reservations are advanced table bookings made at a specific time.

2. An advantage of taking reservations is that you know exactly how many
guests you need to feed.

3. Overbooking is taking more reservations than the number of tables and seats
available.

4. Every food service establishment accepts reservations.

5. Reservations can limit the number of walk-ins to the restaurant.
Essay: The hospitality industry is one of the industries widely affected by the
COVID19 pandemic. For some time, hotels and restaurants were closed.
Today, restaurants are permitted to operate for dine-in services in limited
capacity. Do you think reservations play a great part in this situation? Why or
why not? What are the advantages of having reservations for both the guests
and the establishment?
Write your answer on a separate sheet.
 D. Assimilation

I realixed that ______________________

V. REFLECTION
I understand that _____________________________________

Prepared by:

MAUREEN L. AGBING
Teacher II

Checked by:
MARVIN M. SALUDO
Master Teacher II

Noted by:

JHOMAR C. SOR, Ed. D

Principal II