DETAILED LESSON PLAN IN FBSNC II-COT2

Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200
DETAILED LESSON PLAN IN FOOD AND BEVERAGE SERVICES NC II

GRADE 12- TVL-HOME ECONOMICS
Week 7- 2nd quarter
Content Standard: The learner demonstrates understanding of concepts and

principles in providing food and beverage services to guests in various types of dining
venues and diverse styles of service
Performance Standard: Show competence in making schedules of beverages to be
prepared and served
I. OBJECTIVES: at the end of the period the students are expected to:
 identify and classify the types of glasswares in serving
beverages
 Handle glassware during service
II. SUBJECT MATTER:

TOPIC: Serve Bevarage Orders
CODE: TLE_HEFBS9- 12SG-IIIf-g-7
REFERENCE:
MATERIALS: laptop, pictures
power point presentation
III. LESSON DEVELOPMENT/PRESENTATION:

A. Preliminary Activities
Prayer : Powepoint presentation
Greetings:
Checking of attendance:
Setting Standards: In every activity the learners are
expected to participate actively
B. Review:
1. What are the two main types of catering?
2. What is on premise services? Give at least 2 example?
3. What is off premise services? Give at least 2 example?
C. Motivation
ACTIVITY 1: “SAY YOUR THOUGHT”

D. Presentation/ Exposition
Present the session topic and objectives
E. Lesson Proper
Bevarage and Wine Service
- are liquid formulations prepared for human consumption which have

thirst-quencing, refreshing, stimulating and nourishing qualities.
For example, milk is a source of calcium ad citrus fruit-based drinks have vitamin
C. most beverages supply energy in the form of sugar or alcohol. Generally, people drink
to quench thirst, enjoy social meeting to propose a toast, or just to enjoy the taste of the
beverages.
TYPES OF GLASSWARE
Glassware refers to items used as beverage vessels or containers, typically made from
glass.
Standard shapes and sizes of glassware ar available to serve specific wies, cocktails:
and other beverages. Most glassware can be described as:
 Tumblers are flat-bottomed glasses with no handle, foot or stem
 Footed glassess have a bowl-shaped container above a flat base but no stem
 Stemware has a bowl-shaped container on a stem over a flat base
Glassware abailable for food service operations includes common glass, fully tempered
and lead crystal.
Handling Glassware
Imporrtant considerations in handling glassware:
1. Glassware should be stored upside down in appropriate rack.
2. Check glassware frequently to ensure that it is free from cracks or chips and that it is
thoroughly cleaned.
3. Use a beverage tray to carry glasses I th dining room.
4. Carry clean stemmed glassware by hand, inverting the glasses and olacing their bases
between by had, inverting the glasses and placing their bases between the fingers and
the weight of the base of the next glass.
5. When presenting a set number onto cover, be aware of accepted industry standards.
Types of Glassware
F. Activity
“GUESS ME”. Guess the name of the glassware in every picture
shown.
1. 2. 3.
4. 5. 6.
7. 8. 9.
10. 11.
G. Generalization
Bevarage and Wine Service
- are liquid formulations prepared for human consumption which have

thirst-quencing, refreshing, stimulating and nourishing qualities.
Types of Glassware
1. Beer Mug
2. Flute Glass / Champagne Flute
3. Goblet
4. Sniffers
5. Cocktail Glass
6. Red wine Glass
7. White Wine Glass
8. Champagne Flute
9. Sherry Glass
10. Coupette Glass
11. Old Fashioned Glass
12. Pilsner
13. Pitcher
14. Yard Glass
15. Coffee Mug
16. Irish Coffee Cup
17. Highball
Handling Glassware
Imporrtant considerations in handling glassware:
6. Glassware should be stored upside down in appropriate rack.
7. Check glassware frequently to ensure that it is free from cracks or chips and that it is
thoroughly cleaned.
8. Use a beverage tray to carry glasses I th dining room.
9. Carry clean stemmed glassware by hand, inverting the glasses and olacing their bases
between by had, inverting the glasses and placing their bases between the fingers and
the weight of the base of the next glass.
10. When presenting a set number onto cover, be aware of accepted industry standards.
IV. Evaluation.
Identify what is being asked on the following questions.
____________ 1. are large, stemmed, bowl-shaped glasses adequeste for serving heavy
Belgian ales.
_____________2. are characterized by their rounder, wider bowl which gives the wine
the chance to breath. Typically beverage for meat type cuisine.
_____________3. modified version of the cocktail glass which is used for serving drinks.
_____________4. is a short tumbler used for sering liquor “on the rocks” which means
over ice or cocktails having few ingredients.
_____________ 5. are large container usually has a handle and a lip or spout for pouring
the contents into several glasses which is avaulable in glass or plastic.
_____________ 6. True or False. Glassware should be stored upside down in
appropriate rack.
_____________ 7. True or False. Check glassware frequently to ensure that it is free

from cracks or chips and that it is thoroughly cleaned
_____________ 8. True or False. When presenting a set number onto cover, be aware of
accepted industry standards.
_____________9. True or False. Carry clean stemmed glassware by hand, inverting the
glasses and olacing their bases between by had, inverting the glasses and placing their
bases between the fingers and the weight of the base of the next glass.
_____________ 10.True or False. Do not use a beverage tray to carry glasses I th dining
room.
V. Assignment
Write at least 5 tips on how guests can select wine
Prepared by:
Lovy Mae R. Ragmac

Teacher II
Checked by:
Maricel P. Ortega
Master Teacher I
Noted by:
Tito G. Mañacap
Principal II

DETAILED LESSON PLAN IN FBSNC II-COT2

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DETAILED LESSON PLAN IN FBSNC II-COT2

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Republic of the Philippines

DETAILED LESSON PLAN IN FOOD AND BEVERAGE SERVICES NC II

Content Standard: The learner demonstrates understanding of concepts and

II. SUBJECT MATTER:

III. LESSON DEVELOPMENT/PRESENTATION:

2. What is on premise services? Give at least 2 example?

3. What is off premise services? Give at least 2 example?

ACTIVITY 1: “SAY YOUR THOUGHT”

Present the session topic and objectives

Bevarage and Wine Service

- are liquid formulations prepared for human consumption which have

 Tumblers are flat-bottomed glasses with no handle, foot or stem

 Stemware has a bowl-shaped container on a stem over a flat base

Imporrtant considerations in handling glassware:

1. Glassware should be stored upside down in appropriate rack.

3. Use a beverage tray to carry glasses I th dining room.

- are liquid formulations prepared for human consumption which have

Imporrtant considerations in handling glassware:

6. Glassware should be stored upside down in appropriate rack.

8. Use a beverage tray to carry glasses I th dining room.

_____________ 7. True or False. Check glassware frequently to ensure that it is free

Write at least 5 tips on how guests can select wine

Lovy Mae R. Ragmac

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