GRADES 11 School LINA GAYETA LASQUETY NHS Grade Level 11 - Turquoise

DAILY LESSON LOG Teacher JONATHAN CESAR A. MENDOZA Learning Area Food and Beverage Services NC II
December 10-13
Monday - Thursday
Teaching Dates and Time Quarter 2nd Quarter
2:00 – 4:00 (G11 – TURQUOISE)

Monday Tuesday Wednesday Thursday Friday

December 10, 2018 December 11, 2018 December 12, 2018 December 13, 2018
I. OBJECTIVES

A. Content Standards The learner demonstrates an understanding of the concepts and principles in providing food and beverage services.

B. Performance Standards The learner:

1. independently provides food and beverage services
2. demonstrates an understanding of the concepts and principles behind the correct preparation of the dining area and other
related services.
3. observes proper qualification standards regarding the condition of dining/restaurant hall or space, amenities, furniture,
equipment’s, supplies, materials and others.
4. demonstrates the skills and understanding of preparing the menu suitable for a specific event and/or of the preparation
needs as advised to the cooks or kitchen staff.

C. Learning LO 1. Prepare dining/restaurant area for service

Competencies/Objectives Write 1.1 Prepare and adjust dining environment to provide comfort and ambience to customers
the LC code for each

II. CONTENT

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Material pages Food and Beverages Services NC Food and Beverages Services NC Food and Beverages Services NC Food and Beverages Services Food and Beverages Services NC
II II II NC II II
3. Textbook pages
4. Additional Materials from
Learning
Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson.
B. Establishing a purpose for
the lesson.
C. Presenting
examples/instances for the
new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (Leads to
Formative Assessment 3)
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson.
I. Evaluating learning
J. Additional activities for
application for remediation.
V. REMARKS:
Prepared by:
JONATHAN CESAR A. MENDOZA
SST – I
Recall on previous topic.
.
Try to ask the student to share
experiences in some
restaurants.
Enumerate some restaurant
that is available in our country.
Purpose of the restaurant aside Different types of Restaurant Different types of Restaurant
from dining. here and abroad. here and abroad.
Tell a story you have been Enumerate the types of
experiences in some local restaurant available in the
restaurant. community.
How do you apply the Distinguish the type of
experience in some restaurant restaurant in your town or
at your home. barangay.
Long test from the previous
topic.
Checked by:
SONIA O. ASIS
Principal I