Name: SALLY LOU C.

FERNANDO Checked by:

Division: Zamboanga City RODA S. BUENAVENTURA

Southcom National High School Head Teacher II
School Southcom NHS
(Senior High School)
1ST Quarter-1ST Semester
Quarter/ Date Date:
August 29 – September 1, 2023
Subject FOOD & BEVERAGE SERVICES
Grade Level 12
At the end of the lesson students are expected to do the following with at least 80 % level of
proficiency:
I. OBJECTIVES  Identify the types of table reservation
 Explain how to take table reservation
 Create a sample Reservation Sheet
The learner demonstrates understanding of concepts, and principles in preparing the dining
A. Content Standard room/restaurant area for service.
The learner:
1. independently prepares the dining room/restaurant area for service
B. Performance standard 2. demonstrate knowledge and skills of food and beverage service in relation to taking
table reservations
C. Learning LO1- Take table reservations
1.1 Answer inquiries promptly, clearly and accurately by asking pertinent questions to complete
Competencies/Objectives the details of the reservations.
Write the LC Code for each CODE: TVL_HEFBS9-12AS-Iab-1
II. CONTENT TOPIC 1: Table Reservations
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s materials pages CAPSLET for Food & Beverage Services, pages 1-5
Cristeta M. Arcos, Evangeline V. Yu, Jelly M. Flores. First Edition 2017 Food and
3. Textbook pages Beverage Services Production Manual, Development Team of the Food and beverage
Services – TVL Track Manual, Sunshine Interlinks Publishing House, Inc., pages 6 – 15.
4. Additional Materials from
Learning Resource (LR) portal.
B. Other Learning Resources Laptop, Television, Lapel Mic with speaker
IV. PROCEDURES
Classroom Management
 Arrange chairs
A. Preparation  Clean board and floor
 Prayer and Greetings
 Check attendance
Getting to know each other
CLASS ORIENTATION (1st Day)
B. Motivation Video about Burj al Arab Hotel – Job Opportunities in the Hospitality Industry specifically Food &
Beverage Services
Direction: Answer the Table Reservation Sheet in your Notebook

HE DOSE Hotel
Reservation Form
C. Activity
 The teacher will ask the following questions:
 What is the importance of learning Food & Beverage Services as a SHS learner?
D. Analysis  What do you think is the meaning of Table Reservation?
 How to take table reservation?
 Explain the importance of taking table reservation.
The teacher will discuss the following:
Food Service Systems
Reservation
In the food industry reservation is defined as an arrangement to have something (room, table, or
seat) held for your use at a later time. A guaranteed seat brings in more customers and increases
revenue.
E. Abstraction 2 Types of Restaurant Reservations
1. Manual Reservation System – depends on the person designated, usually a host or hostess, to
answer the phone, record the details of the said reservation, and taking their credit information as
a guarantee.
2. Online Reservation System – makes use of the internet through a website, where all the
necessary information needed for a reservation is keyed in by the guest.
Tips on Taking Table Reservations
INDIVIDUAL Performance Task
F. Application Direction: In a long bond paper, Create your own Table Reservation Form on the upper part of the
paper and your reflection for the lesson and activity given.
Directions: Read the following statement below and choose the best answer.
1. What kind of Foodservice system that ingredients are assembled and food/dish is
produced onsite?
a. Conventional Foodservice System c. Ready-Prepared Foodservice System
b. Commissary Foodservice System d. Assembly – Serve Foodservice System
2. Centralized food service system are usually used by
a. School Canteen c. Hospital
b. Airline Industry d. Airplane
3. How do you define Reservation in food industry?
a. It is where the host answer the phone, record the details, & taking their credit card
information as a guarantee.
G. Evaluation b. It is an arrangement to have something held for your use at a later time.
c. It is where the necessary information needed is keyed in by the guest.
d. A growing trend in reserving a seat in a restaurant.
4. How many minutes thus a restaurant hold a table for reservation?
a. 20-30 minutes c. 30 – 40 minutes
b. 25-30 minutes d. 35 – 40 minutes
5. What will be your respond if the customer asked what type of cuisine does your restaurant
offer?
a. We have Braised Pork Adobo and Stewed Pork
b. We have French, Italian and Cantonese cuisine
c. We have A la carte and table d’ hote cuisine
d. We offer corkage services.
VI. REMARKS Day 2: Diagnostic Test

Prepared by: Checked by:

SALLY LOU C. FERNANDO RODA S. BUENAVENTURA

Subject Teacher Head Teacher II/SHS Coordinator