WESTERN COLLEGES INC

NAIC, CAVITE
HIGH SCHOOL DEPARTMENT
SENIOR HIGH SCHOOL
TASK-BASED LEARNING MODEL

Learning Area FOOD AND BEVERAGE SERVICES NC II

Quarter No: 1 Module Number: 1 Duration: 2 Weeks
Week No: 1-2
Topic/s Preparing Dining Area for Service
Lesson 1: Dining Environment
Lesson 2: Dining Area Cleanliness and Orderliness
Resource/s: Textbook: FOOD AND BEVERAGE SERVICES
TLE- TVL Series
Reference/s FOOD AND BEVERAGE SERVICES
PRELIMINARIES

TLE- TVL Series

TESDA Training Regulations Based
Preparing Dining Area for Service pp. 58- 68

BY: Rose Ann Morano- Sulla

Online
Resources
Subject
Teacher: Ms. Reynalyn Ferrer Penis
TESDA Accredited Trainer/ Assessor in Food and Beverage Services
NC II
TESDA Accredited Trainer in:
HOUSEKEEPING NC II
EVENT MANAGEMENTS NC III
FOOD AND BEVERAGE SERVICES NC III
Checked by:
PETECOM

At the end of this module, the learners shall be able to:

1. Demonstrates understanding of concepts, and principles in preparing the
Food and beverage Service is how to successfully align leadership, management,

and staff in accomplishing these objectives. Enlightened hospitality drives a

Active- employ guarantee of work
INTRODUCTION

PREVIEW:

A celebrated speaker and educator, Danny Meyer, offers a message that we can

achieve the best preparation in a dining area is “You wouldn't have the same art on

the walls at every restaurant or the same waiter uniforms. Neither should you have

the same service style at every restaurant.”

TEACHING-
Activity 1

LEARNING
Dining Environment
PROCESSES

Make a list of 10 things that you see in this picture. Write the answers on the space
provided below.
ASSESSMENT

SELF – ASSESSMENT QUESTIONS (SAQ)

Below are some questions to ask in checking if the dining area will be comfortable
for servers and guests:

 Are all lights turned on?

 Are windows clean?

 Are the draperies properly arranged?

 Are furniture and decorative items clean and dusted?

 Is aisle space adequate?

 Is air- conditioner working properly?

ANSWERS TO SELF-ASSESSMENT QUESTIONS (ASAQ)

Your answers must be:
SUMMATIVE / FORMATIVE ASSESSMENT (GRADED)

EVALUATE
Choose the letter of the correct answer.

1. A necessary item for any interior design that allows people to see the
surrounding.
a. Humidity
b. Lighting
c. Ventilation
d. Draperies
2. It should be correspond to the theme of the restaurant and to its target
market.
a. Dining area
b. Kitchen area
c. Bar area
d. Comfort room
3. This is type of lighting used to draw people’s attention and visual interest
towards a specific area.
a. Ambient lighting
b. Accent lighting
c. Task lighting
d. None of the above
4. This refers to the natural light in a given area or the normal room lights
before installation of additional lighting.
a. Task lighting
b. Ambient lighting
c. Accent lighting
d. None of the above.
5. A French term that means putting in place, the activities done to prepare
equipment and food before service.
a. Mise En Place
b. Table d’ Hote
c. A La Carte
d. Hors d’ Ouvres

What I Have Learned

Write the 10 things that you learned from the lesson. Write your answer in
sentence form with a minimum of 5 sentences and a maximum of 10 sentences.

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 REFLECTION
REFLECTIONS &
FEEDBACK
In this Module,

I have learned that

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Teachers Feedback: