GRADES 1 to 12 School Haliap National Grade Grade 12-tvl

DAILY LESSON PLAN Highschool Level

Practice Kimberly D. Puguon Learning TLE-fbs
Teacher Area
Teaching March 8, 2023 Quarter 2nd semester
Dates and (7:40-8:40)
Time
I. OBJECTIVES
The learners demonstrates understanding of concepts and principles in providing
A. Content
food and beverage services to guests in various types of dining venues and diverse
Standards
styles of service.
B. Performance The learner performs the billing payment procedure with accuracy and efficiency
Standards

At the end of the lesson the learner are expected to:

a) Understand the preparation and processing bills accurately in coordination
C. Learning with the cashier.
Competencies b) List down the proper way of presenting the bills and giving the required
change to the guest.
c) Appreciate the methods of payment that are acceptable to the establishment.

D. Learning Code
TVL_HEFBS9-12SG-IIIh-8

II. CONTENT Topic: Procedure in setting bill

III. LEARNING
RESOURCES
A. References

Technical-Vocational-Livelihood
1. Teacher’s
Home economics
Guide pages
Food and Beverages services
Manual

2. Learner’s
Materials pages Page 261-264

3. Textbook pages

4. Additional
Materials from
Learning
Resource (LR)
Portal

Pictures, laptop, PowerPoint presentation, led Tv

B. other resources

IV.PROCEDURES Teacher’s Activity Student’s Activity

A. Preparatory
activities

A. Opening prayer
 Let us all rise up for an opening prayer.
Mr. Ricky, may you lead us in prayer Lord god we thank u for this
day. We thank u for the
 Thank you for leading us a prayer. blessings and opportunity
you had given us. Thank you
for this new day to learn
again. that you have given
unto us. We ask for your
guidance and protection to
B. Greeting be with us always . . .
 A wonderful morning to everyone! I’m
happy again to see your beautiful faces. we
are here again to learn because life never
stop learning as life never stop teaching.

Wonderful morning ma’am

C. Checking of attendance
 Kindly check your seatmate if there are
absent today?

None ma’am

E. Reminding of rules.
 May I remind you that when I am discussing
pls no using of cellphones and remain in
your respective seating arrangement. And
before sitting down, kindly pick up dirt’s in
your area.

F. Checking of assignment
Last meeting I had given you an assignment
about common procedures in serving
beverages. May you all pass it in front.

Before we proceed may I check again your

knowledge about our last discussion.
Can anyone tell me what you had recalled?

-anyone from the class? -ma’am the mam there are 2

kinds of beverages the hot
and the cold one wherein
cold beverages are th
B. Review
previous lesson Very good!
Any other ideas?
-ma’am other types of
glassware that I had recalled
are the goblet, the cocktail
glass which is cone shaped,
the beer mug, old fashioned
glass the pitcher and etc.

Very good! I am happy that we are both learning

from each other. Keep it up class.

C. Establishing a At the end of the lesson the learner are expected to:
purpose for the a) Understand the preparation and processing
lesson bills accurately in coordination with the
 cashier.
b) List down the proper way of presenting the
bills and giving the required change to the
guest.
c) Appreciate the methods of payment that are
acceptable to the establishment.

I will be presenting you some pictures on the screen

then tell me what do you observe.

D. Presenting the
new lesson

Yes ma’am its all about bills.

Do you now have an idea what’s our topic is?

Very good miss jeneva.

Our topic is all about procedures in setting bill.
E. Discussing new UNLOCK ME!
concepts and To test how far are you familiarized with our topic I
practicing new would like you to unlock this words that I am about
skills #2 to present to you.
____1. CEIPTRE- a writing acknowledging the
receiving of goods or money.
____2. MENTSPAY- the act of paying.
____3. SENTPRETING- to bring to one’s attention.
____4. ESTGU- a person who pays for the services
of an establishment.
____5. VICESER- the work performed by one that
serves.

1. Receipt
2. Payments
3. Presenting
4. Guest
5. service

Preparing and presenting a bill

The methods by which bills are prepared and
processed range from handwritten dockets to highly
computerized systems. The two purposes of a
guest’s bill are to inform the guest of the amount to
be paid (giving details of what is charged for) and to
act as a control system for the establishment.
.
How to process payments and receipts
 Prepare the process bills accurately in
coordination with the cashier.
 verify amount due with the customer.
 Accept cash and non- cash payments
and issue receipts.
 Give required change to the guests or
 customers.
 Complete required documents in
accordance with enterprise policy.
Presenting the bill check
Before presenting the check, look it over to
make sure all items ordered and served have been
included and charged to the guest’s bill correctly.
 Ensure that it is presented and legible.
 Use judgement and present the check when
deemed appropriate.
 Check should be presented in a booklet to
the host or placed in the center of the table.
 After presenting the check, take a few steps
and glance back at the table. If the guest
already has cash or credit card ready, it may
mean he or she is in a hurry to leave. If this
is the case, try to close the transaction
immediately or as soon as possible.
 Always be discreet, tactful, and gracious.
When presenting the bill/check
 Be alert of signs that guests may want their
bill.
 Do not present the bills until they are asked
for.
 Verify if there have or will be using any
coupons or discounts for their meal.
 When presenting the bill at the table, place it
in front of the host (probably the person who
has asked for the bill) on a small plate from
the right.
 The bill may either be folded so that the
amount to b paid cannot be seen by the other
guests, or it is placed in a billfold that serves
the same purpose.
 If there is no obvious host, you may place
the bill in the center of the table.
 Bills presented at bars should be presented
on a plate, folded or in a bifold.
 If the establishment requires guests to pay at
cashier’s desk as they are leaving, make this
clear to the guests to avoid confusion and
delay.
 Do not hover around waiting for your guests
to pay.
 Remain alert, so that when they have to pay (
or sign) for their meal, there is no
unnecessary delay while they are waiting for
you to collect the payment.
Accepting payments
Common payment methods include cash, credit
cards, the electronic funds transfer at point of sale
(EFTPOS) system, vouchers and charge accounts.
Be familiar with the procedures for these various
methods of payment and know which methods of
payment are acceptable to the establishment.
 Checks are paid either by credit card or cash
 If the guest is paying by credit card, follow
company guidelines.
 If the guest is paying with cash, ensure that
you receive the correct amount, and return
any change with a selection of bills to ensure
flexibility in leaving a tip. Do not make
 change right at the table. Take the check and
cash to the back of the house, and make
change.
 In handling cash, make sure you count the
change twice, make sure no bills are dropped
as you take the change back to the table.
 Return the check and change on either a tip
tray or a booklet, along with the receipt.
 Do not pick up tips while guests are still in
the restaurant, unless handed to you by the
guest or you are summoned by the guest.

For you to understand the topic. Here are

some movies for you to watch.

( presenting movies about the lesson)

Bill please!
Role play the following situation:
Mr. and Mrs. Puguon dined in your restaurant
after attending a Sunday mass. You are the assigned
F. Developing waiter to serve them in their lunch. The amount of
Mastery their restaurant bill is amounting to one thousand
five hundred fifty pesos(php 1,550.00).

Process and present their restaurant bill

Direction: As for you to remember our topic I

answer this following question.
G. Finding practical What is the contribution of learning the receipt in
application of our daily living?.
concepts and skills
in daily living

Do you have any question?

None ma’am.

If none then here is also my question for you.

H. Making What is the main purpose of billing process?
generalizations
and abstractions The main purpose of billing
about the lesson is to help the company keep
track of all the sale
transaction that have taken
place.

I. Evaluating
learning Below are ways in presenting a bill to the guests.
 Number the items in chronological order. Use
numbers 1-5.

_____wait for signs that guests may want their bill

_____present the bills until they are asked for.
_____place the bill front of the host on a small plate
from the right
_____leave them alone in their own time
_____don’t make unnecessary delay while they are
kept waiting for you to collect the payment.

J. Additional Assignment:
activities for What are the four distinct objectives a server
application or should have when guests are departing
remediation

V. REMARKS
VI. REFLECTION

A. No. of 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 lessons work? No. of learners
who have 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 which 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:
Checked by:
KIMBERLY B. PUGUON HELEN K. BUENCONSEJO
Pre-service teacher Cooperating Teacher

Noted by:
MARY MAVIS B. TUGUINAY
Principal I