DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

Teacher : MARK JOHN B. CASILAG

Grade Level : Grade 11
Learning Area : BREAD AND PATRY PRODUCTION NC II
Quarter : 4
Date : January , 2019

I. OBJECTIVES:

The learners demonstrate understanding of concepts and principles

in welcoming guests and taking food and beverage orders.

A. Performance Standards:

The learners:
1. Demonstrate the proper way of receiving customers.
2. Manifest prompt awareness to customers’ needs in terms of
advanced service reservation, and respond positively to the
workable terms and conditions as requested.

B. Learning Competency:

LO 1.1. Acknowledge guests as soon as they arrive.

1.2. Greet guests with an appropriate welcome.
1.3. Check details of reservations based on the standard policy
C. Specific Objectives:
At the end of the session students will be able to:
1. Greet the guest with an appropriate welcome.
2. Learn how to acknowledge guests as soon as they arrive; and
3. Know what the reminders in welcoming the guests are.
CODE: TLE_ HEFBS9-12GO-IIa-b-1

II. CONTENT:
- Sequence of food service
- Welcoming and greeting guest procedure

III. LEARNING RESOURCES:

A. References:
1. K to 12 Home Economics – Food and Beverage Services (NC II)
Curriculum Guide May 2016

B. Other Instructional Resources:

1. Multimedia/video presentation

IV. PROCEDURES:

A. Pre-Activity
Prayer
Energizer
Checking of Attendance

A.1. Review
What have you learned yesterday?
 A.2 Motivation:

The teacher will play videos about customers’ reactions in a wrong

manner of sales lady and a food attendant. Then ask the students what could be
the reasons customers’ reacted that way? Lesson for the day will then be
revealed by the teacher after the students answer

B. Presentation

B.1. Lesson Proper

WELCOMING THE GUESTS

The major aspect of welcoming the guest is the communication skills. When
guests are arriving, it is very essential and should communicate nothing but welcome
through their friendly and courteous manner.

Reminders upon Welcoming the Guests:

1. Guests are greeted or acknowledge within 15 seconds of entering the
restaurant.
2. Guests are to be welcomed in a pleasant and friendly manner.
3. After you have greeted the customers, ask if they have reserved a table.
When the answer is yes, ask for the name, check with the reservations
record for the size of the party, table numbers, and any special
requirements.
4. Check if smoking or non- smoking is preferred.
5. Escort the guests to their table. Guest are seated within 1 minute of their
arrival.
6. Lead the way when you show customers’ to the table. You know where to
set the guests, and help them seated. Example of this is by pulling a chair
for ladies and those who are disabled and mobility difficult, and handling out
the menus.
7. For customers’ you know by name, large parties and VIPs, you should be
able to show them straight to their tables. This gives an impression of
personal service that customers’ appreciate.
8. Seat the guests at a fully laid table.
9. Help customers who have communication or mobility difficulties, e.g. a high
chair or cushions for children.
10. If the tables and chairs are set for more customers that required, remove
the extra place settings. Do this quietly and with as few tip as you can.
11. Remove extra covers if necessary.
12. Present the menu/ wine list.

V. APPLICATION

-What is the importance of Welcoming the guests?

VI. EVALUATION

Quiz
True or False: Write T if the statement is correct, and write W if the
statement is wrong.
____1. Remove extra covers at all times.
____2. Guests should be seated within 1 minute of their arrival.
____3. Customer led the way to their table.
____4. Guests are to be greeted or acknowledge within 15 seconds af
entering the restaurant.
____5. If the table is set for more customers than required, remove
extra place settings.
____6. Check if smoking or non- smoking is preferred.
 ____7. Present the menu/ wine list after 30 minutes.
____8. Guests are to be greeted in a pleasant manner.
____9. Being able to show the customers’ straight to their table gives
the impression of personal service.
____10. Guests are seated after 1 minute of their arrival.

VII. REFLECTION

VIII. REMARK

Prepared by: Checked by:

MR. MARK JOHN B. CASILAG MRS. AIDA A. BESANTE

TEACHER I TEACHER III/SUBJECT GROUP HEAD

Noted by:
TERESITA A. BARRIO
ASST. PRINCIPAL SENIOR HIGH SCHOOL