Department of Education

Region I
SCHOOLS DIVISION OFFICE 1 PANGASINAN
Lingayen Pangasinan

TULIAO NATIONAL HIGH SCHOOL

RESULT OF THE FIRST QUARTER EXAMINATION
& ITEM ANALYSIS
SY 2019-2020

Subject: Grade: & Sec:

Item Number of Correct % of Correct Rank

Learning Competencies/ Objectives Responses
No Responses
Represents real life situations using functions, including piece-wise
1 functions. 23 72 11
Performs addition, subtraction, multiplication, division, and
2 composition of functions. 26 81 7
3 Solves problem involving functions.
Distinguishes rational function, rational equation, and rational
30 94 4.5
4 inequality 31 97 2
5 Represents
Solves rational equations
a rational and inequalities
function through its: table of values, graph and 5 16 30
equation.
6 25 78 8.5
7 Find the domain and range of a rational function. 17 53 22.5
8 Determine the intercepts, zeroes and asymptotes of rational functions. 28 88 6
9 Represents real-life situations using one-to-one functions. 19 59 18
10 Determine the inverse of a one-to-one function 20 63 15.5
11 Represents an inverse function through table of values and graph 21 66 13
12 Find the domain and range of an inverse functions 18 56 20.5
13 Graphs inverse function 15 47 25.5
14 Solves problem involving inverse functions
Distinguishes between exponential function, exponential equation and
10 31 28
15 inequality.
Represent an exponential function through its table of values, graph,
31 97 2
16 and equation
16 50 24
17 Finds the domain and range of an exponential function 15 47 25.5
18 Determines the intercepts, zeroes, and asymptotes of an exponential function. 17 53 22.5
19 Graph exponential functions. 19 59 18
20 Solves problems involving exponential functions, equations, and inequalities
Distinguishes logarithmic function, logarithmic equation, and logarithmic
20 63 15.5
21 inequality 21 66 13
22 Illustrates the laws of logarithms
24 75 10
23 25 78 8.5
24 Solves logarithmic equations and inequalities. 30 94 4.5
25 Find the domain and range of logarithmic function 31 97 2
26 Solves problem
Determines involvingzeroes,
the intercepts, logarithmic functions,ofequations
and asymptotes logarithmicand
functions 21 66 13
27 inequalities. 10 31 28
28 Evaluates a function
Solves problems involving rational functions, equations, and 10 31 28
29 inequalities. 18 56 20.5
30 Solves exponential equations and inequalities 19 59 18
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
Total 615
Number of Examinees 32
Mean= 19.22 MPS= 64.06%
Total Number of Test Items 30

Number of Students who got 75% of the Total Test Items

Achievement Rate (AR): 0

LEGEND:
0-14 Absolutely No Mastery (ANM) 57-70 Moving Towards Mastery (MTM)
15-28 Very Low Mastery (VLM) 71-84 Closely Approximating Mastery (CAM)
29-42 Low Mastery (LM) 85-100 Mastered (M)
43-56 Average Mastery (AM)
Prepared by:
Checked by:

Subject Teacher
SHS- COORDINATOR
 Level of
Competence

CAM

CAM
M
M
VLM
CAM
AM
M
MTM
MTM
MTM
AM
AM
LM
M
AM
AM
AM
MTM
MTM
MTM
CAM
CAM
M
M
MTM
LM
LM
AM
MTM
ery (MTM)
Mastery (CAM)
 Refer to TOS
LEARNING
COMPETENCIE/O
BJECTIVES

INPUT THE FREQUENCY

OF THE STUDENTS WHO
GOT THE ITEM
CORRECT

INPUT THE TOTAL

INPUT THE TOTAL
NUMBER OF
EXAMINEES

INPUT THE TOTAL

NUMBER OF TEST
ITEM
 ITEM
EXAMPLE:
TOTAL TEST ITEM 50
75 % OF 50 37.5
COUNT 37.5 AND ABOVE

INPUT THE NUMBER

OF PUPILS WHO GOT
75% OF THE TOTAL
TEST ITEM
 Department of Education
Region I
SCHOOLS DIVISION OFFICE 1 PANGASINAN
Lingayen Pangasinan

TULIAO NATIONAL HIGH SCHOOL

RESULT OF THE FIRST QUARTER EXAMINATION

& ITEM ANALYSIS
SY 2019-2020

Subject: FOOD AND BEVERAGES SERVICES Grade: & Sec: TULIP

Item Number of Correct % of Correct Rank Level of

Learning Competencies/ Objectives Responses
No Responses Competence
1 Identify the customer’s needs and wants through consumer analysis 6 30 45 LM
2 Employ a USP to the product/service 9 45 31.5 AM
3 Understand the significance of food and beverage service in today’s market job demands 10 50 27 AM
4 Enumerate various criteria and steps in selecting a business idea 14 70 10.5 MTM
5 demonstrates knowledge and skills in food and beverage service in relation to attending 19 95 1 M
6 Identify the different products/services available in the market 11 55 23 AM
7 Recognize food and beverage service opportunities for other related future careers 8 40 38 LM
8 Enumerate various criteria and steps in selecting a business idea 5 25 47.5 VLM
9 Explain what makes a product unique and competitive 8 40 38 LM
10 Conduct consumer/market analysiS 17 85 5.5 M
11 Determine a business idea based on the criteria/techniques set 12 60 16 MTM
12 Prepare and process bills accurately in coordination with the cashier 11 55 23 AM
13 Provide additional information about the food service establishments 10 50 27 AM
14 manifest prompt awareness to customers’ needs in terms of advanced service reservations 9 45 31.5 AM
15 Enumerate various criteria and steps in selecting a business idea 5 25 47.5 VLM
16 respond positively to the workable terms and conditions as requested 7 35 42.5 LM
17 Mention food portion or size for possible adjustments with the orders 11 55 23 AM
18 Recommend standard food and beverage pairings 12 60 16 MTM
19 Provide additional information about the food service establishments 4 20 49 VLM
20 Generate business ideas using product innovation from irritants, trends, and emerging needs 8 40 38 LM
21 Employ a USP to the product/service 17 85 5.5 M
22 Stock supplies necessary for service 12 60 16 MTM
23 Provide information with clear explanations and descriptions about the food items 10 50 27 AM
24 Check equipment and prepare for service 9 45 31.5 AM
25 Repeat and confirm details of the reservations with the customer 6 30 45 LM
26 Assess practitioner’s PECs 14 70 10.5 MTM
27 Provide additional information about the food service establishments 12 60 16 MTM
28 Seat guests evenly among stations to control the traffic flow of guests in the dining room 18 90 3 M
29 Apply creativity and innovative techniques to develop marketable product 15 75 8.5 CAM
30 Ask pertinent questions to complete the details of the reservations 9 45 31.5 AM
31 Conduct consumer/market analysis 8 40 38 LM
32 Communicate needs of customers to the service area with accuracy 8 40 38 LM
33 Record reservation data on forms accurately based on establishment’s standards 7 35 42.5 LM
34 Check the cleanliness and condition of all tables, tableware and dining room equipment 18 90 3 M
35 Conduct “3-minute check” for guest’s satisfaction 12 60 16 MTM
36 Set covers correctly according to the predetermined menu 12 60 16 MTM
37 Align one’s PECs according to his/her business/career choice 8 40 38 LM
38 Handle food based on food safety procedures 9 45 31.5 AM
39 Prepares schedule of menus to be served 6 30 45 LM
40 Identify the benefits of having a good brand 15 75 8.5 CAM
41 Seat guests evenly among stations to control the traffic flow of guests in the dining room 12 60 16 MTM
42 Identify areas for improvement, development and growth 16 80 7 CAM
43 Conduct consumer/market analysis 11 55 23 AM
44 Clean, wipe and put tableware and dining room equipment in their proper places 12 60 16 MTM
45 Provide necessary condiments and appropriate tableware based on the food order 18 90 3 M
46 Apply creativity and innovative techniques to develop marketable product 11 55 23 AM
47 Apply food hygiene and Occupational Health & Safety measures 8 40 38 LM
48 Suggest slow moving but highly profitable items to increase guest check 9 45 31.5 AM
49 Promote special tent cards and similar special displays 12 60 16 MTM
50 Know common food allergens to prevent serious health consequences 2 10 50 ANM
Total 532
Number of Examinees 20
Mean= 26.60 MPS=
53.20%
Total Number of Test Items 50

Number of Students who got 80% of the Total Test Items 9

Achievement Rate (AR): 0.45

LEGEND:
0-14 Absolutely No Mastery (ANM) 57-70 Moving Towards Mastery (MTM)
15-28 Very Low Mastery (VLM) 71-84 Closely Approximating Mastery (CAM)
29-42 Low Mastery (LM) 85-100 Mastered (M)
43-56 Average Mastery (AM)
Prepared by:
Checked by:
JENNIFER R. FERRER
Subject Teacher ALEXANDER A. GABIOLA
SHS- COORDINATOR

Noted:

MIRIAM B. IDOS
Principal I
 Department of Education
Region I
SCHOOLS DIVISION OFFICE 1 PANGASINAN
Lingayen Pangasinan

TULIAO NATIONAL HIGH SCHOOL

RESULTS OF THE_______QUARTER EXAMINATION

& ITEM ANALYSIS
SY 2019-2020

Subject: Grade:

Item No. of Correct of Correct Responses % of Correct Rank

Learning Competencies/ Objectives
No Sec.1 Sec.2 Sec.3 Sec.4 Sec.5 TOTAL Responses
1 5 5 13 43
2 27 27 71 17
3 38 38 100 1.5
4 23 23 61 23
5 32 32 84 15.5
6 2 2 5 46
7 12 12 32 34.5
8 14 14 37 29
9 12 12 32 34.5
10 12 12 32 34.5
11 12 12 32 34.5
12 1 1 3 49
13 2 2 5 46
14 12 12 32 34.5
15 15 15 39 26.5
16 12 12 32 34.5
17 12 12 32 34.5
18 12 12 32 34.5
19 12 12 32 34.5
20 15 15 39 26.5
21 15 15 39 26.5
22 15 15 39 26.5
23 34 34 89 11
24 32 32 84 15.5
25 1 1 3 49
26 25 25 66 20
27 23 23 61 23
28 23 23 61 23
29 12 12 32 34.5
30 1 1 3 49
31 2 2 5 46
32 5 5 13 43
33 6 6 16 40.5
34 6 6 16 40.5
35 5 5 13 43
36 38 38 100 1.5
37 34 34 89 11
38 34 34 89 11
39 25 25 66 20
40 25 25 66 20
41 26 26 68 18
42 36 36 95 4
43 34 34 89 11
44 34 34 89 11
45 34 34 89 11
46 34 34 89 11
47 36 36 95 4
48 36 36 95 4
49 35 35 92 6.5
50 35 35 92 6.5
Total 983

Number of Examinees 38 38
Mean= 25.87 MPS= 51.74%
Number of Items : 50 50

Number of Students who got 75% of the 10 10

Total Test Items
Achievement Rate (AR): 26.3158
 LEGEND:
0-14 Absolutely No Mastery (ANM)
15-28 Very Low Mastery (VLM)
29-42 Low Mastery (LM)
43-56 Average Mastery (AM)
57-70 Moving Towards Mastery (MTM)
71-84 Closely Approximating Mastery (CAM)
85-100 Mastered (M)

Prepared by:

SUBJECT TEACHER Noted :

MIRIAM B. IDOS
Checked by: Principal

SHS-COORDINATOR
 Level of
Competence
ANM
CAM
M
MTM
M
ANM
LM
LM
LM
LM
LM
ANM
ANM
LM
LM
LM
LM
LM
LM
LM
LM
LM
M
M
ANM
MTM
MTM
MTM
LM
ANM
ANM
ANM
VLM
VLM
ANM
M
M
M
MTM
MTM
MTM
M
M
M
M
M
M
M
M
M