SCHOOL SOUTHCOM NATIONAL HIGH SCHOOL GRADE LEVEL 12
DAILY LESSON LOG TEACHER SALLY LOU C. FERNANDO LEARNING AREA Food and Beverage Services
TEACHING DATES AND TIME OCTOBER 2-6,2023 QUARTER First Quarter, Week 6
SESSION 1 SESSION 2 SESSION 3 SESSION 4 SESSION 5
40 minutes 40 minutes 40 minutes 40 minutes 40 minutes
I.OBJECTIVES 1. Identify the setting of mood or 1. Identify the setting of mood or 1. Identify the setting of mood or 1. Discuss methods of cleaning 1. Discuss methods of cleaning
ambiance of the dining area; ambiance of the dining area; ambiance of the dining area; the floor. the floor.
2. Identify some of the factors 2. Identify some of the factors in
2. Determine the importance of dining 2. Determine the importance of dining 2. Determine the importance of dining in achieving comfort and achieving comfort and required
room furniture, appropriate music and room furniture, appropriate music and room furniture, appropriate music and required ambiance to the ambiance to the
clean and dry floors for good ambiance clean and dry floors for good ambiance clean and dry floors for good ambiance customer. customer.
of dining area. of dining area. of dining area.
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 demonstrated knowledge and skills in food and beverage service related to table setting and napkin folding in accordance with the proper procedures and guidelines
C. Learning LO4: Set the Mood/Ambiance of the LO4: Set the Mood/Ambiance of the LO4: Set the Mood/Ambiance of the LO 4. Set the mood/ambiance of the dining area.
Competencies/Objectives Dining Area Dining Area Dining Area 4.2 Clean and dry floor carpets, adjust air conditions or cooling units
4.1. Adjust light according to time of the for the comfort of the guest and set up decorations according to
Write the LC Code for each 4.1. Adjust light according to time of the 4.1. Adjust light according to time of the day, arrange tables, chairs and other theme or concept of the dining room
day, arrange tables, chairs and other day, arrange tables, chairs and other dining room furniture to ensure comfort TVL_HEFBS9-12SG-Ig-h-4
dining room dining room and convenience of the guest as well
as play appropriate music when
furniture to ensure comfort and furniture to ensure comfort and applicable
convenience of the guest as well as convenience of the guest as well as TVL_HEFBS9-12AS-Ig h-4
play appropriate music play appropriate music
when applicable when applicable
TVL_HEFBS9-12AS-Ig h-4 TVL_HEFBS9-12AS-Igh-4
II.CONTENT Set The Mood Or Ambiance Of Dining Set The Mood Or Ambiance Of Dining Set The Mood Or Ambiance Of Dining CLEANING IN BEVERAGE CLEANING IN BEVERAGE
Area Area Area SERVICE AREA SERVICE AREA
III.LEARNING RESOURCES
A. References
1.Teacher’s Guides/Pages
2.Learner’s Materials Pages CAPSLET in Food & Beverage CAPSLET in Food & Beverage CAPSLET in Food & Beverage CAPSLET in Food & Beverage Services, Pages 1-6
Services, Pages 1-4 Services, Pages 1-4 Services, Pages 1-4
3.Textbook Pages Cristeta M. Arcos, Evangeline V.Yu, Cristeta M. Arcos, Evangeline V.Yu, Cristeta M. Arcos, Evangeline V.Yu, ▪Leonora D. Basbas. Food and Beverage Services, RBS Food and
Jelly M. Flores. Food and Beverage Jelly M. Flores. Food and Beverage Jelly M. Flores. Food and Beverage Beverage Services, First Edition 2017, Rex Book Store, Inc. pp 30 –
Services Production Manual, Services Production Manual, Services Production Manual, 32
Development Team of the Food and Development Team of the Food and Development Team of the Food and ▪©ASEAN 2013 Trainee Manual Provide Food and Beverage
beverage Services – TVL Track Manual beverage Services – TVL Track Manual beverage Services – TVL Track Manual Services
First Edition 2017,Sunshine Interlinks First Edition 2017,Sunshine Interlinks First Edition 2017,Sunshine Interlinks ▪©ASEAN 2013 Trainee Manual Clean and tidy beverage and food
Publishing House, Inc.,pages 82-89 Publishing House, Inc.,pages 82-89 Publishing House, Inc.,pages 82-89 service area
▪Cristeta M. Arcos, Evangeline V. Yu, Jelly M. Flores. First Edition
2017 Food and Beverage Services Production Manual,
Development Team of the Food and beverage
Services – TVL Track Manual, Sunshine Interlinks Publishing
House, Inc.,p. 6 – 15
4.Additional Materials from Learning
Resources (LR) portal
B. Other Learning Resources • Source: • Source: • Source:
www.elitetraveler.com/finestdining/ www.elitetraveler.com/finestdining/ www.elitetraveler.com/finestdining/
what-makes-a-good-restaurant what-makes-a-good-restaurant what-makes-a-good-restaurant
IV.PROCEDURES
A. Reviewing previous lesson or Learners will recall what they have Learners will recall what they have
presenting the new lesson learned in the previous lesson learned yesterday
B. Establishing a purpose for the Individual Activity; Jumbled Letters
lesson
Directions: Read the statement below.
Identify the things in setting ambiance
in dining area. Arrange
the jumbled letters to get the correct
answer. Write your answer in the
answer sheet.
C. Presenting examples/instances of What is the importance of setting the
the new lesson right ambiance for dining area?
If you are a manager in a restaurant,
how can you contribute to beatify your
store or set a
good ambience?
D. Discussing new concepts and Creating the right ambiance for a
practicing new skills #1 restaurant can be difficult task.
Restaurateurs spend millions
of pesos to create the perfect ambiance
in their establishments.
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery Research for pictures of restaurants
that has good ambiance. Describe the
(Leads to formative assessment) picture.
G. Finding practical/applications of Learners will realize the importance of Individual Recitation
concepts and skills in daily living the activity
H. Making generalizations and
abstractions about the lesson
I. Evaluating Learning Formative Assessment Reflection Answer Assessment Sheets
J. Additional activities for application Learners will read the topics found Learners will read the topics Learners will read the topics
or remediation the Module. found the Module. found the Module.
V.REMARKS
PREPARED BY: CHECKED BY: NOTED BY:
SALLY LOU C. FERNANDO JOYCE B. CRUZ RODA S. BUENAVENTURA
Subject Teacher Subject Coordinator Head Teacher II / SHS Coordinator
