Flexible Instruction Delivery Plan (FIDP)

Grade: 11 Semester: Second Semester

Core Subject Title: Food and Beverage 1 No. of Hours/Semester: 160
Prerequisites (If Needed):

Core Subject Description:This course is designed for a high school student to develop knowledge, skills, and attitude to perform the tasks required.

Culminating Performance Standard: The learner independently demonstrate common competencies in food and beverage services as prescribed in the TESDA Training Regulation.

What to Teach? Why Teach? How to Assess? What to Teach?

Highest Enabling Strategy to Use in
Learning competencies Highest Thinking Skill to Assess developing the Highest Thinking Skill to
Assess
Flexible
Content Most Essential Performance
Content Assessment
Standards Topics Standards
Activities Enabling General Flexible Learning
Complete KUD Most Essential KUD RBT Level
(FAA) Strategy Strategies (FLS)
Performance
Checks
Quarter 1
1. Food Service The learner LO1. Prepare The learner: 1. Explain core K LO 1. Take table K Applying Video / Communication Independent
Operations demonstrates the dinning 1. independently concepts in reservations Analyzing Demo Connection reading
2. Reservation understandin room/restaurant prepares the food and 1.1 Answer Understandin Representation
Process g of concepts, area for service dining beverage inquiries promptly, g Presentatio Reasoning and Quiz as
3. Telephone Ethics and principles room/restaurant services clearly and Remembering n proof Understanding,
4. Preparation of in preparing area for 2. Discuss the accurately Check;
service the dining service relevance of 1.2 Ask pertinent
equipment/utensils room/restaura 2. demonstrate the course questions to Essay Mini Lecture
and nt area for knowledge and 3. Understand complete the details and Video
supplies service. skills of food and the significance of the
5. Basic Types of beverage of food and reservations Interpretation Aids;
Tableware service in relation beverage 1.3 Record
a. Dinnerware/ to taking service in U reservation data on U Quick
chinaware table reservations today’s market forms accurately Conceptualization
b. Beverage ware/ 3. demonstrates job demands based on Question
glassware knowledge and 4. Explore on establishment’s
c. Silverware/cutlery skills in food and opportunities standards Individual draf
6. Station Mise-en- beverage 5. Recognize 1.4 Repeat and essay writing,
place service related to food and confirm details of with teache
7. Cleanliness and the preparation of beverage the reservations comments fo
condition of service station service with the improvement.
equipment/utensils, and equipment opportunities for customer
furniture 4. perform other related 1.5 Provide Visualization
and supplies hygiene and future careers additional
8. Legislation on OH sanitation in food information
& S and food and beverage about the food
hygiene handling service
9. General Rules in 5. demonstrates establishments
Laying knowledge and
Covers/Table Set- skills in food and LO 2. Prepare
Up beverage service Service Stations
10. Different Napkin related to table and Equipment
Folding Styles setting, table 2.1 Stock supplies
11. Table Skirting skirting, and necessary for
Styles napkin folding in service
12. Banquet Set-Up accordance with 2.2 Clean, wipe and
Styles the proper put tableware
procedures and and dining room
guidelines equipment in
6.Demonstrates their proper places
knowledge 2.3 Check the
and skills in food cleanliness and D
and condition of all
beverage service tables, tableware
related to and dining room
setting the equipment
mood/ambiance 2.4 Fill water
of the dining area D pitchers and ice
7. Demonstrates buckets
skills in the 2.5 Refill
selection of condiments and
appropriate type sauce
or style of table bottles and wipe,
setting with clean and dry
character, and the necks and tops
right color of the
combinations for bottles
aesthetic 2.6 Promote special
considerations tent cards and
similar special
displays
2.7 Check
equipment and
prepare
for service
2.8 Apply food
hygiene and
Occupational
 Health & Safety
Measures

U LO 3. Set-Up tables
in the dining area
3.1 Set table
according to the
standards of the
food service
establishment
3.2 Set covers
correctly according
to the
predetermined
menu
3.3 Wipe and polish
tableware and
glassware before
they are set
up on the table
3.4 Fold properly
and laid cloth
napkins on the
table
appropriately
according to
napkins folding
style
3.5 Skirt properly
buffet or display
tables taking into
account
symmetry, balance
and
harmony in size
and design

LO 4. Set the
LO2. Welcome mood/ambiance of
guests and take
 food and the dining area
beverage orders 4.1 Adjust light
according to time of
the day
4.2 Arrange tables,
chairs and other
dining room
furniture to ensure
comfort and
convenience of the
guest
4.3 Play
appropriate music
when applicable
4.4 Clean and dry
floors/carpets
4.5 Adjust air
conditions or
cooling units for the
comfort of the
guest
4.6 Set up
decorations
according to
theme or concept of
the dining
room

13. Sequence of
Food Service The learner The learner: LO 1. Welcome and
demonstrate 1. demonstrates Greet
14. Welcoming and the proper way
Greeting understandin of receiving Guests
g of concepts customers
Guests Procedure 2. manifest prompt 1.1 Acknowledge
and principles awareness to guests as soon as
15. Procedure and in welcoming customers’ needs
rationale in they arrive
guests and in terms of
seating the guests advanced service 1.2 Greet guests
taking food
reservations,and with an
and
16. Order Taking respond positively
Procedures beverage to the appropriate
workable terms
17. Basic Menu orders and conditions welcome
Types as requested
3.Demonstrate 1.3 Check details of
18. Select knowledge and reservations
appropriate skills in food and
based on
tableware beverage
service in relation established
and cutlery for the to seating standard
chosen menu the guests policy
4. Communicate
19. Workflow
needs of
structures within
customers to the
food and beverage service area
service with accuracy
5.Demonstrates LO 2. Seat the
location
knowledge and Guests
20. Product and skills in food and
beverage 2.1 Escort and seat
Service
service related to guests
Knowledge taking food according to table
and beverage
21. Communication allocations
orders
and 6. Practice skills in 2.2 Utilize tables
interpersonal skills responding to according to the
customers’ needs
22. Tray and plate in terms of number of party
carrying techniques taking down
correct menus, 2.3 Seat guests
23. Duties and and special food evenly among
responsibilities of preparations
stations to control
as requested.
food service team the traffic
7. Respond
effectively and flow of guests in the
efficiently to dining
customers’ special
requests’ that are room
within the
bounds of the 2.4 Open cloth
service napkins for the
guidelines of the
guests when
establishment.
applicable
2.5 Serve water
8.Demonstrates
knowledge and when applicable
skills in food and
beverage according to the
service in relation standards of
to attending
the food service
/monitoring
kitchen and dining facility
service points
9. Prepares
schedule of
menus to
be served
10. Perform LO 3. Take Food
strictly the and Beverage
sanitation
Orders
and hygiene
practices in 3.1 Present menu
dealing with to customers,
guests, and in
responding to their take orders
food and completely, and
beverage service
needs take note of the
special
requests
3.2 Repeat back
orders to the
guests to confirm
items
3.3 Provide and
adjust tableware
and cutlery
appropriate for the
menu choices in
accordance with
established
procedures
LO 4. Liaise
between kitchen
and
dining areas
4.1 Place and send
orders to the
kitchen promptly
4.2 Check quality of
food in accordance
with established
standard
4.3 Check
tableware for chips,
marks, cleanliness,
spills, and drips
4.4 Carry out plates
and/or trays
safely
4.5 Advise promptly
colleagues
regarding readiness
of items for service
4.6 Relay
information about
special
requests, dietary or
cultural
requirements
accurately to
kitchen where
appropriate
4.7 Observe work
 technology
according to
establishment
standard policy and
procedure

Quarter 2
24. Past and Current The learner Promote food The learner 1. Explain core U LO 1. Know the D Applying Video / Communication Independent
Trends in demonstrates and beverage demonstrates concepts in Product Demo Connection reading
products food and Representation
Food and Beverage understandin knowledge and beverage 1.1 Master the Presentatio Reasoning and Quiz as
g on skills on how to services names of past and n proof Understanding,
25. Types of Menus
promoting 2. Discuss the Check;
promote food and relevance of current trends of
26. Types of food
food and beverage the course dishes in the Essay Mini Lecture and
and beverages
beverage 3. Understand Video
products: menu
a. Special dietary products. the significance
1. Update oneself of food and 1.2 Know different Interpretation Aids
requirements beverage
on the current types of sauces
b. Special cultural service in Quick
food menus, and today’s market and Conceptualization
needs
service trends job demands K accompaniments Question
27. Food Allergens 4. Explore on
2. Identify possible opportunities 1.3 Know common Individual draft
28. Suggestive food sources 5. Recognize food allergens to essay writing, with
Selling food and teacher comments
based on prevent serious
beverage for improvement.
Techniques and acceptable health
service
Procedure cultural opportunities for Visualization
consequences
norms and wants other related
29. Basic
future careers 1.4 Study the
communication skills
3. Demonstrate special dietary
30. Food and appreciation for
requirements and
Beverage Pairing
new trends in food cultural needs
Techniques and beverage
of food and
service
31. Upselling U beverage products D Applying Video / Communication Independent
Techniques 4. Demonstrate Demo Connection reading
skills in Representation
responding to Presentatio Reasoning and Quiz as
cultural food n proof Understanding,
Check;
needs with variety
and quality Essay Mini Lecture and
LO 2. Undertake Video
5. Respond Suggestive
efficiently to Interpretation Aids
Selling
customers’ query
on foods and 2.1 Provide Quick
drinks with K information with Conceptualization
courtesy clear Question

6. Demonstrates explanations and Individual draft

appreciation for descriptions essay writing, with
teacher comments
new trends in food about the food for improvement.
and beverage items
service Visualization
2.2 Offer items on
7.Demonstrates specials or
knowledge and promos to assist
skills in food and guests with
beverage service food and beverage
related to carrying selections
out upselling 2.3 Suggest name
strategies of specific menu
items to guests to
help them make the
choice and know
what
they want
2.4 Recommend
standard food and
beverage pairings
2.5 Provide several
choices or options
to guest
2.6 Use descriptive
words while
 explaining the
dishes to make it
more tempting and
appetizing
2.7 Carry out
suggestive selling
discreetly so as not
to be too
pushy or too
aggressive

LO 3. Carry out K Applying

The learner Provide food Upselling Video / Communication
demonstrates and beverage Demo Connection Independent
Strategies
services to Representation reading
understandin 3.1 Suggest slow Presentatio Reasoning and
guests
g of concepts moving but highly n proof Quiz as
Understanding,
and principles profitable items to Check;
in providing increase Essay
food and Mini Lecture and
guest check Video
beverage
services 3.2 Offer second
Interpretation Aids
servings of
to guests in
various types ordered items Quick
of Conceptualization
3.3 Mention food Question
dining venues The learner: portion or size for
and diverse Individual draft
1. demonstrates possible essay writing, with
styles of knowledge and adjustments with teacher comments
service the orders for improvement.
skills on the
proper way of 3.4 Recommend Visualization
new items to
giving food and regular customers
beverage to encourage
them to try other
 services to guests items in the menu
2. Prepare
schedules of
menus to
be served U
3. Perform strictly
the sanitation LO 1. Serve Food
Orders
and hygiene
practices in 1.1 Serve food
dealing selections promptly
with guests, and in from service areas
responding
1.2 Check food
to their food and orders for
beverage
presentation and
service needs appropriate
4.Demonstrates garnish and
skills in the accompaniments
different type or
style of table 1.3 Serve food
orders to the guests
setting with
character, and 1.4 Serve food
right orders and clear

color with minimal

combinations for disturbance to
32. Principles in aesthetic other guests and in
Food and considerations accordance
Beverage Service 5. Responds to hygienic
effectively and requirements
33. Different Food D
Service Styles efficiently to 1.5 Serve food
customers’ special orders in
34. Sequence of
accordance
table Service requests’ that are
within the with the enterprise
35. Techniques in
serving style
Carrying bounds of the standards
service guidelines
plates and ashtrays 1.6 Mention the
of the name of the dish or
36. Handling Guests
establishment
with Special Needs order upon serving
6. Demonstrates the guests
37. Banquet Service
wholesome
1.7 Monitor
38. Carrying Plates
personality in sequence of service
and Trays
receiving and
Procedures
customers meal delivery in
39. Food Safety accordance
7. Shows prompt
Principles
attention to with enterprise
40. Knowledge on procedures
customers’ needs
different
in terms of
Wines and its
advanced service LO 2. Assist the
services
reservations Diners
41. Procedure in
8.Show 2.1 Attend to
presenting and
competence in anticipated
opening wines and making additional
Beverage
schedules of request or needs of
Service beverages to be the guest

42. Procedure in prepared and 2.2 Offer and serve

Settling bill served additional food

43. Bidding 9. demonstrates and beverage at the

Goodbye to skills in serving appropriate

Customers beverage orders time

44. Clearing of Table 10. 2.3 Provide

Communicates necessary
Techniques needs of condiments
45. Managing customers to the and appropriate
Intoxicated service area tableware
Customers with accuracy based on the food
order
11. Follow strictly
the sanitation and 2.4 Recognize and
follow up delays
hygiene practices
in dealing with or deficiencies in
guests, and in service
responding to
promptly based on
their beverage enterprise
service needs
policy
2.5 Conduct “3-
minute check” for
guest’s satisfaction
2.6 Treat children
and guest with
special needs with
extra
attention and care

LO 3. Perform
Banquet or
Catering Food
Service
3.1 Prepare and
check service ware
for completeness
ahead of time
3.2 Set-up tables
and chairs in
accordance with the
event
requirements
3.3 Serve food
according to
general
service principles
3.4 Handle food
based on food
safety procedures
3.5 Ensure
coordinated service
of
meal courses
3.6 Keep assigned
areas clean in
accordance with
enterprise
procedure
3.7 Clear tables
and bring soiled
dishes for
dishwashing after
the
event or function
3.8 List and monitor
number of
guest being served

LO 4. Serve
Beverage Orders
4.1 Pick-up
beverage orders
promptly from the
bar
4.2 Check
beverage orders for
presentation and
appropriate
garnishes
4.3 Serve
beverages at
appropriate
times during the
meal
4.4 Serve
beverages
efficiently
according to
established
standards of
service
4.5 Serve
beverages at the
right
temperature
4.6 Open full bottle
wine orders
efficiently with
minimal
disturbance to other
guests
4.7 Carry out coffee
and/or tea
service in
accordance with
establishment
procedures

LO 5. Process
Payments and
Receipts
5.1 Prepare and
process bills
accurately in
coordination with
the cashier
5.2 Verify amount
due with the
customer
5.3 Accept cash
and non-cash
payments and issue
receipts
5.4 Give required
change
5.5 Complete
required documents
in
accordance with
enterprise
Policy

LO 6. Conclude
Food Service
and Close Down
Dining Area
6.1 Remove soiled
dishes when
guest have finished
their meal
6.2 Handle food
scraps in
accordance with
hygiene
regulations and
enterprise
procedures
6.3 Clean and store
equipment in
accordance with
hygiene
regulations and
enterprise
procedures
6.4 Clear and reset
tables and make
ready for the next
setting when guests
are finished with the
meal
6.5 Thank and give
warm farewell
to the guests
6.6 Turn off
electrical equipment
where appropriate

LO 7. Manage
Intoxicated
Persons
7.1 Determine
levels of
intoxication
of the customers
7.2 Refer difficult
situations to
appropriate person
7.3 Apply
appropriate
procedure to
the situation and in
accordance
with enterprise
policy
7.4 Apply legislative
requirements
Performance Task:

For your performance task, make a vlog will be focused on welcoming guest and take their orders. The video should not be more than 5 MINUTE long and ask your
family members to act as a guests. 10 point-deduction on the total score will be given by not wearing complete uniform.
 1 2 3 4 5

SCORE (Needs Improvement) (Poor) (Average) (Good) (Exceptional)

Appearance Could not participate due to improper
attire for kitchen; poor hygiene-dirty
fingernails, etc.
Dressed improperly; needed to make Dressed properly for activity, minor Dresses properly, hair Exceptionally neat, clean;
major modifications to attire, hair, and/ modifications to hair and/or hands restrained, and hands arrived ready to begin
or hands in order to participate in order to work in kitchen washed-no work
modifications
necessary before
beginning activity

Workstation Poor maintained work space during
lab activity; cross contamination
and/or unsanitary conditions present
Work space not well-maintained during
activity; needed coaching to remedy
conditions
Maintained moderately-clean work
space; some threat of cross-
contamination during lab activity
Maintained clean work Maintained exceptionally
space; avoided cross- clean and sanitary work
contamination space throughout activity;
throughout activity no cross-contamination
or unsanitary conditions

Clean-Up Inspection shows no cleaning of
equipment, utensils, and/or surfaces;
items were left unwashed
Inspection shows poor cleaning of Inspection shows adequate Inspection shows Inspection shows clean
equipment, utensils, and/or surfaces; cleaning of equipment, utensils, clean equipment, equipment, utensils,
items must be rewashed before future and/or surfaces; some utensils, and/or and/or surfaces; items
use disorganization in storage surfaces; items are are organized and stored
properly stored with care

Use of Media - The video does not clearly show The video shows incomplete content – The video shows proper content – The video shows The video shows proper
Content content – cleaning and/or performing other items are not cleaned and/or other all items are cleaned and/or all proper content – all content – all items are
tasks tasks are not performed tasks are performed items are cleaned cleaned and/or all tasks
and/or all tasks are are performed; with
performed; with voice-over, graphics and
additional voice-over proper editing
and graphics