Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A (CALABARZON)
Division of Batangas
PANTALAN SENIOR HIGH SCHOOL
Barangay PantalanNasugbu, Batangas

BUDGET OF WORKS FOR NOVEMBER 2018

Name: DULCE AMOR M. ERMITA

SUBJECT: FOOD AND BEVERAGE SERVICES
TIME: 1:00-3:00/ MTWTH/ HE-CAISIP

DATE COMPETENCIES PERFORMANCE REMARKS

TASK/S
12 Core concepts in food and beverage  Students will give
services. the different words
Relevance of the course connected to the
subject and explain
it to the class.
 Group
Collaboration: The
class will be divided
into five groups
and each group will
give at least four to
five relevance of
the course.
13 Career opportunities  Students will be
group into five and
each group will
make uniform that
can be the possible
job of HE students
after taking Food
and Beverage
services subject.
LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
14 L.O. 1 TAKE TABLE RESERVATIONS Activity: The students
1.1 Answer inquiries promptly, clearly will get his/her partner
and accurately. and they will create
1.2 Ask pertinent questions to complete their own TELEPHONE
the details of the reservation. RESERVATION script
1.3 Record reservation date on forms afterwards checking of
accurately based on establishments the script.
standards

15 1.4 Repeat and confirm details of the Learners will record

reservations with the customer their telephone
1.5 Provide additional information about reservation using their
the food service establishments telephone.
16 NO CLASS
19 The learners will present their telephone The learners will be
reservation individually. present their output.
They will be evaluated
using the given
rubrics.
20 L.O. 2: PREPARE SERVICE STATIONS
AND EQUIPMENT
2.1. Stocks, supplies necessary to service.

21 2.2. Clean, wipe and put tableware and

dining room equipment in their proper
places.
2.3. Check the cleanliness and condition of
all tables, tableware and dining room
equipment.

22 2.4. Fill water pitchers and ice buckets.

2.5. Refill condiments and sauce bottles
and wipe, clean and dry the necks and
tops of the bottles.

23 NO CLASS
26 2.6. Promote special tent cards and similar ACTIVITY (BY
displays PARTNER): The
2.7. Check equipment and prepare for learners will create
service. their own special tent
card that they will use
in setting up a table.
27 2.8. Apply food hygiene and occupational GROUP ACTIVITY: The
health and safety measures. learners will
demonstrate the
different food hygiene
and occupational
health and safety
measures applied in
the different
restaurant.
28 L.O. 3: PREPARE SERVICE STATIONS
AND EQUIPMENT
3.1. Set table according to the standards
of the food service establishment.
3.1. Set covers correctly according to the
predetermined menu.
29. Facilitating the performance task. The learners will
demonstrate the
general rules in laying
covers/table set-up.
30 NO CLASS
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV-A (CALABARZON)
Division of Batangas
PANTALAN SENIOR HIGH SCHOOL
Barangay PantalanNasugbu, Batangas

BUDGET OF WORKS FOR DECEMBER 2018

Name: DULCE AMOR M. ERMITA

SUBJECT: FOOD AND BEVERAGE SERVICES
TIME: 1:00-3:00/ MTWTH/ HE-CAISIP

DATE COMPETENCIES PERFORMANCE REMARKS

TASK/S
3 FIESTA OF NASUGBU
4 3.2. Wipe and polish tableware and INDIVIDUAL
glassware before they are set up on the DEMONSTRATION: The
table. learners will
3.3. Fold properly and laid cloth napkin on demonstrate the
the table appropriately according to proper way of table
napkins folding style. napkin folding.
5 3.4. Skirt properly buffet or display tables GROUP
taking into account symmetry, balance DEMONSTRATION:
and harmony in size and design. Each group will
6 Facilitating performance task perform table skirting
in a 2x6 feet table
using skirting cloth.
7 NO CLASS
LESSON 2: WELCOME GUEST AND TAKE FOOD AND BEVERAGE ORDERS
10 LO.1: WELCOME AND GREET GUESTS
1.1. Acknowledge gests as soon as they
arrive.
1.2. Greet guest with appropriate
welcome.
1.3. Check details of reservations based
on the established standard policy.
11 LO.2: SEAT THE GUEST
2.1. Escort and seat guest
2.2. Utilize tables according to the number
of party.
2.3. Seat the guest evenly among station
to control the traffic flow of guest in the
dining room.
12 2.4. Open cloth napkins for the guest
when applicable.
2.5. Serve water when applicable
according to the standards of the food
service facility.
13 Facilitating performance task DEMONSTATION (by
partner): the learners
 will demonstrate
welcoming, greeting
the guest up to seating
the guest.
14 NO CLASS
17 LO.3: TAKE FOOD AND BEVERAGE
ORDERS
3.1. Present the menu to customers, take
orders completely and take note of the
special requests.

18 3.2. Repeat back orders to the guest to

confirm items.
3.3. Provide and adjust tableware and
cutlery appropriate for the menu choices
in accordance with establish procedures.
19 ACTIVITY ACTIVITY (individual):
The learners will create
their own Menu that
they will use in taking
order.
20 Facilitating performance task DEMONSTRATION: The
learners will present
their menu to the
guest in taking food
and beverage orders.
Learners should used
up selling and
suggestive selling.
21 NO CLASS

Prepared by: Checked by:

_____________________ ______________________
DULCE AMOR M. ERMITA EDWIN D. CASTILLO
Teacher II Master Teacher II

Noted by:

______________________
ARNOLD S. ROSALES
Principal II