Republic of the Philippines

Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
MUNGUIA NATIONAL HIGH SCHOOL
Munguia, Dupax del Norte, Nueva Vizcaya
Grades 1 to 12 SCHOOL Munguia National GRADE 12
DAILY High School LEVEL
LESSON LOG TEACHER LEARNING FOOD AND
Marichu S. Linda AREA BEVERAGE
SERVICES
TEACHER QUARTER II
DATE AND 1:00-3:00 PM
TIME

I. OBJECTIVES After the lesson, students would be able to:

A. Content The learner demonstrate understanding of concepts and principles in
Standards welcoming guests and taking food and beverage orders
B. Performance The learner:
Standards 1.demonstrates the proper way of receiving customers
2.manifest prompt awareness to customers’ needs in terms of advanced
service reservations, and respond positively to the workable terms and
conditions as requested
C. Learning LO 1. Welcome and Greet Guests
Competency 1.1 Acknowledge guests as soon as they arrive

II. CONTENT ORDERING PROCEDURE

III. LEARNING
RESOURCES

A. References
1. Teacher’s Guide Pages None
2. Learner’s Guide
Pages None
3. Textbook Pages None
4. Additional Material
from Learning Laptop, Television,
Resource Material
5. Other Learning
Sources
IV. PROCEDURES
A. Reviewing Activity: Unlocking of Difficulties(Developing better Interaction among
previous lesson/ Students)
Presenting the new
lesson
1.Service
2.American Service
3.Ambiance
4. Mis en Place

1
 5. Walk in Guest

B. Establishing a Concept Map

purpose for the From the pictures shown, write the function of the
lesson tool or equipment.

C. Presenting Activity 1.
examples/ Directions: Using the Venn Diagram, give the similarities and differences of these
instances of the two basic ordering procedure. Put your answer in a clean sheet of paper
new lesson RUSSIAN AMERICAN

D. Discussing new .
concepts and STEP ME UP!
practicing new Direction: Using the graphic organizer below, fill in the appropriate spiel of the order
skills # 1 taking process. Your work will be rated using the rubrics below:

2
 Criteria Excellent (5 Very Criteria Excellent (5 Very
pts.) Satisfacto pts.) Satisfactory
ry
1. Orders are taken
completely, in
accordance with the
2. Special needs and
requirements are
noted accurately.
3. Suggestions and
upselling were
carried
out.
4. Orders are
repeated back to the
guest to
confirm items
5. Adjust tableware
and cutleries
appropriate for the
menu choices in
accordance with
established
procedure.

E. Discussing new THINK –PAIR-SHARE

concepts & Working in pairs, the students will discuss the sequence of food
practicing new ordering.
skills # 2
F. Exercises
G. Application in Think- Group- Share:
Real Life The teacher will facilitate groupings of students. Within each group, the
student will asked to select a leader who will share the learning gained from
the lesson.

3
H. Generalization Wrap Up
Directions: Complete the following statement to sum up our lesson for today.
Write your answer on the space provided.
3 Things I Learned Today


3
__________________________________________
_____

_______________________________________________

_______________________________________________
2 Things I Found Interesting Today

2 
_______________________________________________

_______________________________________________

1
1 Word that you will never forget in this topic


_______________________________________________

I. Evaluation Scenario
Write a spiel following the situation below, apply what you have
leaned, and put your spiel in your activity notebook.
A group of young lady decided to dine at Self-Check Restaurant
without prior reservation. Unfortunately, as the Receptionist check
the floor plan, it was found out that there were no tables available
at the moment. As a receptionist, what best move will you do?
Your write up will be rated using the rubrics below:

Criteria Excellent Very Satisfactor Needs

(5 pts.) Satisfactory y (2 pts.) Improvem Total
(3 pts.) ent
(1 pts.)
Guests are
Acknowledge as
soon as they
arrive.

Guests are greeted

with an
appropriate
welcome.

Details of
reservations are
checked base on
established
standard policy.

4
 J. Additional
Activities/
Assignment
V. REMARKS
REFLECTION
A. No. learners who earned 80% in the evaluation
B. No. of learners who require additional activities for
remediation who scored below 80%
C. Did the remedial lesson work?
No. of learners who caught up with the lesson
D. No. of learners who continue to require remediation
E. Which of my teaching strategies worked well? Why did
these work?
F. What difficulties did I encounter w/c 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: Reviewed by:

MARICHU S. LINDA MA. CORINNA L. DUCUSIN
Teacher II MT II/SHS Subject Group Head

Approved by:

MENALYN A. SALVADOR
Secondary Schools Principal I

5
 Republic of the Philippines
Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
MUNGUIA NATIONAL HIGH SCHOOL
Munguia, Dupax del Norte, Nueva Vizcaya

DAILY LESSON SCHOOL Munguia National GRADE LEVEL 12

PLAN High School
TEACHER Marichu S. Linda LEARNING FOOD AND
AREA BEVERAGE
SERVICES
TEACHER QUARTER II
DATE AND
TIME
I. OBJECTIVES After the lesson, students would be able to:
D. Content The learner demonstrate understanding of concepts and principles in
Standards welcoming guests and taking food and beverage orders
E. Performance The learner:
Standards 1.demonstrates the proper way of receiving customers
2.manifest prompt awareness to customers’ needs in terms of advanced
service reservations, and respond positively to the workable terms and
conditions as requested
F. Learning LO 1. Welcome and Greet Guests
Competency 1.1 Acknowledge guests as soon as they arrive
6
II. CONTENT
III. LEARNING
RESOURCES

A. References
1. Teacher’s Guide Pages
2. Learner’s Guide
Pages
3. Textbook Pages
4. Additional Material
from Learning Laptop, Television,
Resource Material
5. Other Learning
Sources
IV. PROCEDURES
K. Reviewing
previous lesson/
Presenting the new
lesson

L. Establishing a
purpose for the
lesson
M. Presenting
examples/
instances of the
new lesson
N. Discussing new .
concepts and
practicing new
skills # 1
O. Discussing new
concepts &
practicing new
skills # 2
P. Exercises
Q. Application in
Real Life
R. Generalization
S. Evaluation

7
 T. Additional
Activities/
Assignment
V. REMARKS
REFLECTION
H. No. learners who earned 80% in the evaluation
I. No. of learners who require additional activities for
remediation who scored below 80%
J. Did the remedial lesson work?
No. of learners who caught up with the lesson
K. No. of learners who continue to require remediation
L. Which of my teaching strategies worked well? Why did
these work?
M. What difficulties did I encounter w/c my principal or
supervisor can help me solve?
N. What innovation or localized materials did I use/discover
which I wish to share with other teachers?

Prepared by: Reviewed by:

MARICHU S. LINDA MA. CORINNA L. DUCUSIN
Teacher II MT II/SHS Subject Group Head

Approved by:

MENALYN A. SALVADOR
Secondary Schools Principal I

8
 Republic of the Philippines
Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
MUNGUIA NATIONAL HIGH SCHOOL
Munguia, Dupax del Norte, Nueva Vizcaya

DAILY LESSON SCHOOL Munguia National GRADE LEVEL 12

LOG High School
TEACHER Marichu S. Linda LEARNING FOOD AND
AREA BEVERAGE
SERVICES
TEACHER QUARTER II
DATE AND
TIME

I. OBJECTIVES After the lesson, students would be able to:

G. Content The learner demonstrate understanding of concepts and principles in
Standards welcoming guests and taking food and beverage orders
H. Performance The learner:
Standards 1.demonstrates the proper way of receiving customers
2.manifest prompt awareness to customers’ needs in terms of advanced
service reservations, and respond positively to the workable terms and
conditions as requested
I. Learning LO 1. Welcome and Greet Guests
Competency 1.1 Acknowledge guests as soon as they arrive

9
II. CONTENT
III. LEARNING
RESOURCES

A. References
1. Teacher’s Guide Pages
2. Learner’s Guide
Pages
3. Textbook Pages
4. Additional Material
from Learning Laptop, Television,
Resource Material
5. Other Learning
Sources
IV. PROCEDURES
U. Reviewing
previous lesson/
Presenting the new
lesson

V. Establishing a
purpose for the
lesson
W. Presenting
examples/
instances of the
new lesson
X. Discussing new .
concepts and
practicing new
skills # 1
Y. Discussing new
concepts &
practicing new
skills # 2
Z. Exercises
AA. Application in
Real Life
BB. Generalization
CC. Evaluation

10
 DD. Additional
Activities/
Assignment
V. REMARKS
REFLECTION
O. No. learners who earned 80% in the evaluation
P. No. of learners who require additional activities for
remediation who scored below 80%
Q. Did the remedial lesson work?
No. of learners who caught up with the lesson
R. No. of learners who continue to require remediation
S. Which of my teaching strategies worked well? Why did
these work?
T. What difficulties did I encounter w/c my principal or
supervisor can help me solve?
U. What innovation or localized materials did I use/discover
which I wish to share with other teachers?

Prepared by: Reviewed by:

MARICHU S. LINDA MA. CORINNA L. DUCUSIN
Teacher II MT II/SHS Subject Group Head

Approved by:

MENALYN A. SALVADOR
Secondary Schools Principal I

11
 Republic of the Philippines
Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
MUNGUIA NATIONAL HIGH SCHOOL
Munguia, Dupax del Norte, Nueva Vizcaya

DAILY LESSON SCHOOL Munguia National GRADE LEVEL 12

LOG High School
TEACHER Marichu S. Linda LEARNING FOOD AND
AREA BEVERAGE
SERVICES
TEACHER QUARTER II
DATE AND
TIME

I. OBJECTIVES After the lesson, students would be able to:

J. Content The learner demonstrate understanding of concepts and principles in
Standards welcoming guests and taking food and beverage orders
K. Performance The learner:
Standards 1.demonstrates the proper way of receiving customers
2.manifest prompt awareness to customers’ needs in terms of advanced
service reservations, and respond positively to the workable terms and
conditions as requested
L. Learning LO 1. Welcome and Greet Guests
Competency 1.1 Acknowledge guests as soon as they arrive

II. CONTENT
III. LEARNING
RESOURCES

A. References
1. Teacher’s Guide Pages
2. Learner’s Guide
Pages

12
3. Textbook Pages
4. Additional Material
from Learning Laptop, Television,
Resource Material
5. Other Learning
Sources
IV. PROCEDURES
EE.Reviewing
previous lesson/
Presenting the new
lesson

FF. Establishing a
purpose for the
lesson
GG. Presenting
examples/
instances of the
new lesson
HH. Discussing .
new concepts and
practicing new
skills # 1
II. Discussing new
concepts &
practicing new
skills # 2
JJ. Exercises
KK. Application in
Real Life
LL.Generalization
MM. Evaluation

NN. Additional
Activities/
Assignment
V. REMARKS
REFLECTION
V. No. learners who earned 80% in the evaluation

13
 W. No. of learners who require additional activities for
remediation who scored below 80%
X. Did the remedial lesson work?
No. of learners who caught up with the lesson
Y. No. of learners who continue to require remediation
Z. Which of my teaching strategies worked well? Why did
these work?
AA. What difficulties did I encounter w/c my principal or
supervisor can help me solve?
BB. What innovation or localized materials did I
use/discover which I wish to share with other teachers?

Prepared by: Reviewed by:

MARICHU S. LINDA MA. CORINNA L. DUCUSIN
Teacher II MT II/SHS Subject Group Head

Approved by:

MENALYN A. SALVADOR
Secondary Schools Principal I

14
 Republic of the Philippines
Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
MUNGUIA NATIONAL HIGH SCHOOL
Munguia, Dupax del Norte, Nueva Vizcaya

DAILY LESSON SCHOOL Munguia National GRADE LEVEL 12

LOG High School
TEACHER Marichu S. Linda LEARNING FOOD AND
AREA BEVERAGE
SERVICES
TEACHER QUARTER II
DATE AND
TIME

I. OBJECTIVES After the lesson, students would be able to:

M. Content The learner demonstrate understanding of concepts and principles in
Standards welcoming guests and taking food and beverage orders
N. Performance The learner:
Standards 1.demonstrates the proper way of receiving customers
2.manifest prompt awareness to customers’ needs in terms of advanced
service reservations, and respond positively to the workable terms and
conditions as requested
O. Learning LO 1. Welcome and Greet Guests
Competency 1.1 Acknowledge guests as soon as they arrive

II. CONTENT
III. LEARNING
RESOURCES

A. References
1. Teacher’s Guide Pages
2. Learner’s Guide

15
 Pages
3. Textbook Pages
4. Additional Material
from Learning Laptop, Television,
Resource Material
5. Other Learning
Sources
IV. PROCEDURES
OO. Reviewing
previous lesson/
Presenting the new
lesson

PP. Establishing a
purpose for the
lesson
QQ. Presenting
examples/
instances of the
new lesson
RR. Discussing .
new concepts and
practicing new
skills # 1
SS. Discussing new
concepts &
practicing new
skills # 2
TT.Exercises
UU. Application in
Real Life
VV. Generalization
WW. Evaluation

XX. Additional
Activities/
Assignment
V. REMARKS
REFLECTION

16
 CC. No. learners who earned 80% in the evaluation
DD. No. of learners who require additional activities for
remediation who scored below 80%
EE.Did the remedial lesson work?
No. of learners who caught up with the lesson
FF. No. of learners who continue to require remediation
GG. Which of my teaching strategies worked well? Why
did these work?
HH. What difficulties did I encounter w/c my principal or
supervisor can help me solve?
II. What innovation or localized materials did I use/discover
which I wish to share with other teachers?

Prepared by: Reviewed by:

MARICHU S. LINDA MA. CORINNA L. DUCUSIN
Teacher II MT II/SHS Subject Group Head

Approved by:

MENALYN A. SALVADOR
Secondary Schools Principal I

17