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  • Fbs Week 1 June 3-7

    Diunggah oleh

    Richard Ferrer Baysic
    35 tayangan2 halaman
    This document contains a daily lesson log for a food and beverage services class covering taking table reservations. The objectives are for students to independently prepare dining areas and demonstrate knowledge and skills in reservation processes. Content covered on different days includes food service operations, the reservation process, and telephone ethics. Learning resources include textbooks, presentations, and group activities. Procedures involve reviewing concepts, demonstrating skills like answering phone reservations, and formative assessment through student demonstrations and self-checks. The reflection notes the number of students who met or require additional help on objectives.

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    This document contains a daily lesson log for a food and beverage services class covering taking table reservations. The objectives are for students to independently prepare dining areas and demonstrate knowledge and skills in reservation processes. Content covered on different days includes food service operations, the reservation process, and telephone ethics. Learning resources include textbooks, presentations, and group activities. Procedures involve reviewing concepts, demonstrating skills like answering phone reservations, and formative assessment through student demonstrations and self-checks. The reflection notes the number of students who met or require additional help on objectives.

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    © All Rights Reserved
    Unduh sebagai DOCX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    35 tayangan2 halaman

    Fbs Week 1 June 3-7

    Diunggah oleh

    Richard Ferrer Baysic
    This document contains a daily lesson log for a food and beverage services class covering taking table reservations. The objectives are for students to independently prepare dining areas and demonstrate knowledge and skills in reservation processes. Content covered on different days includes food service operations, the reservation process, and telephone ethics. Learning resources include textbooks, presentations, and group activities. Procedures involve reviewing concepts, demonstrating skills like answering phone reservations, and formative assessment through student demonstrations and self-checks. The reflection notes the number of students who met or require additional help on objectives.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai DOCX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 2

    School: Magalong National High School Grade Level: Grade 11

    GRADES 1 to 12 Teacher: Richard F. Baysic Learning Area: Food and Beverage Services
    DAILY LESSON LOG Teaching Dates and Time: JUNE 3-7 (WEEK 1) B. 1:00 -2:00 A. 2:00-3:00 Quarter: 1ST Semester

    Monday Tuesday Wednesday Thursday Friday


    I. OBJECTIVES
    A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
    B. Performance Standards The learner:
    1. The learner independently prepares the dining room/restaurant area for service.
    2. The learner demonstrates knowledge and skills of food and beverage service in relation to taking table reservations.
    C. Learning Competencies TAKE TABLE RESERVATION
    Objectives 1.1 Answer inquiries promptly, The learners are expected to: Holiday The learners are expected to:
    clearly and accurately 1.3 Record reservation data on forms 1.4 Repeat and confirm details of the
    1.2 Ask pertinent questions to accurately based on establishment’s reservations with the customer
    complete the details of the standards 1.5 Provide additional information about the
    reservations TLE_HEFBS9-12AS-IgA-b-1 food service establishments
    TLE_HEFBS9-12AS-IgA-b-1 TLE_HEFBS9-12AS-IgA-b-1
    II. CONTENT Food Service Operation Reservation Process Telephone Ethics

    III. LEARNING RESOURCES


    A. References Food and Beverages Services Food and Beverages Services Food and Beverages Services
    By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas
    1. Teachers Guide
    2. Learners Guide Pages
    3. Textbook Pages
    4. Additional Materials from LCD Projector LCD Projector LCD Projector
    Learning Resource (LR) Computer Computer Computer
    portal
    B. Other Learning Resources internet internet internet
    IV. PROCEDURES
    A. Review previous lesson or Energizer Review of the previous lesson Review of the previous lesson
    presenting the new lesson
    B. Establishing a purpose for Video presentation on the Audio presentation of relaxing Video presentation on how to operate
    the new lesson different food establishment sounds for ambient telephone
    C. Presenting examples Group Activities Show a reservation form to the
    instances of the lesson students
    D. Discussing new concepts Discuss the different food Discuss the different types of Explain on how to keep alternative
    and practicing new service system reservation and how to take table rtesrvations
    skills#1 reservation
    E. Discussing new concepts Discuss the food production Discuss the advantage and Demonstrate the answering telephone
    and practicing new skills# and services disadvantages of table call in reservation a table
    reservation
    F. Developing mastery 1.The teacher further Self Check
    (Lead to formative explains and discuss the
    assessment) foodservices systems
    2. Have the pupils master
    the concepts.
    G. Finding practical Why it is necessary to Practice in answering table Practice skills on how to telephone
    application of concepts know the food service reservation and using a
    and skills in daily living. systems? reservation form
    H. Making generalization Let the student to give a short Ask the student to give insight Ask the students to give key points in
    and abstraction about summary on how to set advantage and disadvantages of ethics in answering phone call
    the lesson ambiance table reservation reservation

    I. Evaluating Learning Self Check Individual demonstration of Individual demonstration of


    competencies discussed competencies discussed
    J. Additional activities for
    application or
    remediation
    V. REMARKS
    VI. REFLECTION
    A. No. of learners who
    earned in the evaluation
    B. No. of learners who
    require additional
    activities for remediation
    who scored below 80%
    C. Did the remedial lesson
    works? No of learners
    who have caught up with
    the lesson
    D. No. of learners who
    continue require
    remediation
    E. Which teaching strategies
    worked well? Why this
    these work
    F. What difficulties did I
    encounter which my
    principal or supervisor
    can help me solve?
    G. What innovation or
    localized materials dis I
    use/discover which I wish
    to share with other
    learners?

    Prepared by: Checked by: Noted by:


    RICHARD F. BAYSIC ARLEEN A. DE LARA MARLON R. VALDEZ
    Teacher II Master Teacher I Principal II

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