DETAILED
LAUREL HIGH SCHOOL
LESSON PLAN
I. DAILY OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies /
Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources
IV. PROCEDURES
A. Routinary Activity
B. Presentation of the
lesson.
School JOSE P.
Grade Level 9
Teacher MARIMAR D. ANCHIBOY Learning Area Food and Beverage
Services
Teaching Dates January 15, 2024 Quarter 2nd
and Time 1:30-2:30pm
The learner demonstrate understanding of concepts and principles in welcoming guests and
taking food and beverage orders.
The learners demonstrates demonstrate knowledge and skills in food and beverage service in
relation to seating the guests
At the end of the lesson , 100% of the students are expected to achieve 85% of the following :
a. Identify the different factors to consider when escorting or seating the guest;
b. Demonstrate how the process of seating the guests be done; and
c. Recognize the importance of proper procedure in escorting and seating the guest.
AREA: FOOD AND BEVERAGE SERVICES 9
UNIT: Home Economics
TOPIC: ESCORTING AND SEATING THE GUESTS PROCEDURE
Technical-vocational Livelehood Home Economics Food and Beverage Module 1 pp. 16-23
Printed Materials
Manila Paper
Chalk
Technical-vocational Livelihood Home Economics Food and Beverage Module 1 pp. 16-23
TV and laptop
e-library
1. Prayer, Greetings , Attendance , Energizer, Checking of Homework
2. Drill: “Find N Seek” Table Set-up”
3. Review: “Anagram” Welcoming and Greeting the Guest
4. Unlocking of Difficulties: comfortable, concierge, prerogative (Literacy Skills )
5. Motivation: “Charade” Seating and Escorting the Guest
1. What are the different factors to consider when escorting and seating the guest?
 Age
 Gender
 Relationship
 Status
 Personality
2. How will you escort and seat the guest properly?
 It is guests’ prerogative to choose where they want to sit or where their host
would like them to sit.
 Ladies must be seated first.
 Seating the guest on a chair Stands straight 9-12” behind the guests’ chair.
 Bring the right foot forward, with the knee touching the wooden skirting of the
seat in the middle. Hold the chair from both the hands from the sides of the
back.
 Lift the chair about 1’’ from behind and pull it back, ensuring that there is
adequate space for the guests to go between the table and chair.
 When the guest proceeds to sit down, move the chair slowly towards the
guest, till it is comfortable for the guest and rest the chair of the floor.
 It must be ensured that the chair is not dragged.
 If the table is heavy then the waiter must ask for assistance from his
colleagues, under no circumstances the guests’ help should be sought.
Presentation/Lecture/Demonstration ( Reading skills/Literacy skills)
 DETAILED School JOSE P. LAUREL HIGH SCHOOL Grade Level 9
LESSON PLAN Teacher MARIMAR D. ANCHIBOY Learning Area Food and Beverage
Services

Teaching Dates January 15, 2024 Quarter 2nd

and Time 1:30-2:30pm

Possible Question/s:
1. Is it important to escort and lead the guest on their table? Why?

Laboratory/Group Activity

Possible Questions:
1. What are the things to consider in guiding and seating the guests?
2. How would you handle guests who come in without any reservations and ask for the
possibility to wait for a table?
3. Why is it important to escort and lead the guest on their table?
C. Closing Activity A. Generalization: Having a host or hostess to escort guests to their seats is more than just
a formality but it’s a way of ensuring that all of our guests get to their seats safely. It is
also a sign of formal greeting and warm welcome to the guests so they won’t feel
uncomfortable and uninvited.
B. Values Integration: affectionate, approachable, courteous (SEL Integration)
C. Application : The class will be divided into two groups and perform the seating and
escorting the guest following the established standards and procedure. Each group will be
given a different scenario/situation.

Scenario 1: A group of three people went inside the restaurant to dine. One of them is a senior
citizen who is sitting on a wheelchair. How will you assist and guide them on their table
considering the condition of a senior citizen?

Scenario 2: A married couple together with their five-year old kid decided to eat in their favorite
restaurant. Unfortunately, there was no available table at the moment. The lady is so persistent
and insisted to have a table immediately. How would you handle this kind of situation?
 DETAILED School JOSE P. LAUREL HIGH SCHOOL Grade Level 9
LESSON PLAN Teacher MARIMAR D. ANCHIBOY Learning Area Food and Beverage
Services

Teaching Dates January 15, 2024 Quarter 2nd

and Time 1:30-2:30pm

D. Evaluation:
Giving written type test.

Directions:
Organize the following steps in escorting and seating the guest by placing
numbers 1-5.

_____ Assists guests in seating.

_____ Call a waiter to assist the guest.
_____ Lead the guest to their table.
_____ Ask if the table is okay with them.
_____ Greet the guest.

E.Reflection:
Open ended Statement ( I learned , I realize, I believe )
Questions:
1. Reflect on your performance. What characteristics would you developed
while performing the activity? How will you apply this in your daily life?

E. HOMEWORK

TOPIC: Procedure in Taking Orders

A. Word Study:
docket, etiquette, pilferage
B. Guide questions:
1. What are the procedure in taking food order?
2. How do you take orders correctly?
3. Why is it important to have a proper sequence in taking food order

C. Home Activity:
Watch a video presentation, a TV series or any movie showing a scenario about
taking food order. You may also consider your experience eating in a fine dining
restaurant and your personal observation relative to taking food order (if there’s
any). Make a narrative report while taking into considerations the following
questions:
 DETAILED School JOSE P. LAUREL HIGH SCHOOL Grade Level 9
LESSON PLAN Teacher MARIMAR D. ANCHIBOY Learning Area Food and Beverage
Services

Teaching Dates January 15, 2024 Quarter 2nd

and Time 1:30-2:30pm

1. What are the things that the waiter do while taking food order?
2. How did the waiter take the food order of a guest?
3. Is it important to show courtesy while attending guest’s concern? Why?

D. Reference:
Technical-vocational Livelihood Home Economics Food and Beverage Module 1 pp. 6-12
DepEd Manila e-Library - SHS (google.com)

Prepared by: Checked by:

MARIMAR D. ANCHIBOY ALICIA B. VERA

Teacher I Master Teacher I

Noted by:
JOANNE A. LUZANO
TLE-HE Department Head VI