Documente Academic
Documente Profesional
Documente Cultură
12 SCHOOL 11
DAILY Teacher Learning
LESSON LOG JESABE P. TAON Area FOOD AND BEVERAGE
SERVICES
Teaching Dates August 19, 2019 (7:30- 5:00) Quarter
and Time SECOND QUARTER
I. OBJECTIVES
A. Content Standard The learner demonstrates an understanding of the concepts and principles in providing
food and beverage services
B. Performance Standard 1. The learner independently provides food and beverage services
2. The learner demonstrates an understanding of the concepts and principles behind
the correct preparation of the dining area and other related services
3. The learner observes proper qualification standards regarding the condition of the
dining/ restaurant hall or space, amenities, furniture, equipments, supplies, materials
and others.
4. The learner demonstrates the skills and understanding of preparing the menu
suitable for a specific event and/ or of the preparation needs as advised to the cooks or
kitchen staff.
C. Learning Competency/Objectives LO1. Prepare dining/ restaurant area for service TLE_HEFB12BSIIa-b-1
Write the LC code for each.
II. CONTENT Preparation of service equipment/ untensils and supplies
III. LEARNING RESOURCES A.
B.
C.
D. References
1. Teachers Guide pages Curriculum Guide page2
2. Learner’s Materials pages None
3. Textbook pages None
4. Additional Materials from laptop, powerpoint presentation, pictures, instructional materials
Learning Resource (LR)portal
E. Other Learning Resource www.google.com, www.youtube.com
https://www.slideshare.net/diegomarvin/dining-room-preparation-
37558377?from_action=save
https://www.youtube.com/watch?v=n_8CBIFOifY
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Video Presentation
Guide Questions.
1. What did you observe from the video?
2. What are the considerations to remember in dining preparation?
3. How do you find yourself doing the dining preparation at home?
4. Do you have the same preparation at home and the video you watched earlier?
1
C. Presenting examples/Instances of Getting prepared in the preparation of service equipment/utensils and supplies
the new lesson is very necessary in order to have a quick flow of service
2
3
4
F. Developing mastery
(leads to Formative Assessment
3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
V. REMARKS
VI. REFLECTION