Subject: Technology and Livelihood Education

Grade Level: Grade 9

Objective: Understand food service organization

Learning across curriculum:

1) Mathematics: Calculating food costs and profit margins in a food service business.
2) Science: Understanding food safety and hygiene practices in a food service
organization.
3) Social Studies: Analyzing the impact of food service establishments on local
economies and communities.

Review Motivation:

[Teaching Strategy: Interactive Quizzes]

[Instructional Materials: Quiz questions on food service organization]

1) Conduct a fun interactive quiz on food service organization, using buzzers or
online quiz platforms.
2) Show a video clip of a successful food service organization and discuss its impact
on the community.
3) Assign students to research and present on a famous chef or restaurant,
highlighting their organizational skills and success.

Activity 1: Food Service Organization Chart

[Teaching Strategy: Cooperative Learning]

Materials:
- Large chart paper
- Markers
- Sticky notes

Significance: This activity helps students understand the hierarchy and roles within
a food service organization.

Instructions:
1) Divide the class into small groups.
2) Provide each group with chart paper and markers.
3) Instruct them to create a food service organization chart, including positions like
manager, chef, server, dishwasher, etc.
4) Each group should write the responsibilities of each position on sticky notes and
place them on the chart.

Rubric:
- Accuracy of positions and responsibilities: 5 pts
- Creativity and presentation: 5 pts

Assessment Questions:
1) What is the purpose of a food service organization chart?
2) Name two positions in a food service organization and their responsibilities.
3) Explain the importance of clear communication within a food service organization.

Activity 2: Menu Planning and Pricing

[Teaching Strategy: Inquiry-Based Learning]

Materials:
- Sample menus from different food establishments
- Calculator

Significance: This activity allows students to understand the process of menu

planning and pricing in a food service organization.

Instructions:
1) Show samples of menus from various food establishments.
2) Discuss the factors to consider when planning a menu, such as target market,
food costs, and profitability.
3) Provide a hypothetical scenario where students need to create a menu for a new
restaurant and determine the prices.
4) Students should calculate the food costs, profit margins, and set appropriate
prices.

Rubric:
- Accuracy of menu planning and pricing: 5 pts
- Justification of menu choices: 5 pts

Assessment Questions:
1) What factors should be considered when planning a menu?
2) Explain the importance of setting appropriate prices in a food service organization.
3) Calculate the food cost and profit margin for a menu item priced at P150, with a
food cost of P80.

Activity 3: Food Service Simulation

[Teaching Strategy: Experiential Learning]

Materials:
- Props (aprons, menus, plates, etc.)
- Play money

Significance: This activity allows students to experience working in a food service

organization and apply their understanding of organization and customer service.

Instructions:
1) Set up a simulated food service environment in the classroom, such as a small
café or restaurant.
2) Assign roles to students, including servers, cooks, cashiers, and customers.
3) Students should take turns playing different roles and practice tasks like taking
orders, preparing food, handling cash, and providing customer service.
4) Observe and assess students based on their organizational skills, teamwork, and
customer interaction.

Rubric:
- Organization and teamwork: 5 pts
- Customer service skills: 5 pts

Assessment Questions:
1) What are some challenges you faced while working in the simulated food service
environment?
2) Explain the importance of teamwork in a food service organization.
3) How did this simulation activity deepen your understanding of food service
organization?

ANALYSIS:
Activity 1 - The food service organization chart activity allowed students to
understand the hierarchy and roles within a food service organization. It helped them
recognize the importance of clear communication and coordination in such
organizations.
Activity 2 - The menu planning and pricing activity enabled students to understand
the factors involved in creating a menu and setting appropriate prices. It also
emphasized the importance of profitability in a food service organization.
Activity 3 - The food service simulation provided students with a hands-on
experience of working in a food service organization. It allowed them to apply their
knowledge of organization and customer service in a practical setting.

ABSTRACTION:
Understanding food service organization involves recognizing the hierarchy, roles,
and responsibilities within a food service establishment. It also includes knowledge
of menu planning, pricing, and the importance of clear communication and
teamwork.

APPLICATION:

[Teaching Strategy: Problem-Based Learning]

Task 1 - Students will research and analyze the food service organization of a local
restaurant or café. They will identify areas for improvement and propose solutions to
enhance efficiency and customer satisfaction.
Task 2 - Students will create a business plan for a food service establishment. They
will outline the organizational structure, menu, pricing strategy, and marketing plan,
demonstrating their understanding of food service organization.

ASSESSMENT:

[Teaching Strategy: Case Studies]

[Instructional Materials: Case studies on food service organization]

Question 1 - Analyze a case study of a food service organization that faced
challenges in maintaining efficiency and customer satisfaction. Provide
recommendations to address these issues.
Question 2 - Evaluate the menu and pricing strategy of a restaurant. Identify any
potential improvements and justify your suggestions.
Question 3 - Describe a scenario where effective communication and teamwork in a
food service organization resulted in improved customer service. Explain the impact
of this on the overall success of the establishment.

Assignment:
1) Assignment Overview: Students will visit a local food service establishment and
observe its organizational structure, menu planning, and customer service practices.
They will write a report highlighting their observations and reflections.
2) Assignment Overview: Students will create a digital presentation showcasing their
understanding of food service organization. They will include examples of effective
communication, teamwork, and problem-solving in a food service setting.