4A's Lesson Plan for Week 1: Summative Test

Subject: Food and Beverage Services NCII

Lesson Title: Week 1 Summative Test

Grade Level: Senior High School

Duration: 1 Hour

Objective:

 Assess students' understanding of the introduction to Food and Beverage Services, key
players and opportunities in the F&B industry, characteristics of a good server, and
different food establishments.

Lesson Plan

I. Preparation

1. Materials Needed:
o Printed copies of the summative test
o Answer sheets
o Pens and pencils
o Timer
o Whiteboard and markers
2. Room Arrangement:
o Arrange desks in rows to prevent cheating.
o Ensure a quiet and comfortable testing environment.
3. Pre-test Instructions:
o Explain the purpose of the test.
o Emphasize the importance of academic honesty.
o Inform students about the time limit.

4A's Lesson Plan Structure

1. Activity (10 minutes)

 Greet the class and take attendance.

 Objective Overview:
o Briefly review the objectives of the test.
 o Ensure students understand the importance of the summative test in assessing
their knowledge and skills.
 Test Instructions:
o Distribute the test papers and answer sheets.
o Read the instructions aloud to ensure everyone understands.
o Answer any questions about the test format.

2. Analysis (40 minutes)

 Start the Test:

o Announce the start of the test and begin the timer.
o Monitor the class to ensure a quiet environment and academic honesty.
o Provide reminders of time remaining at 20 minutes and 5 minutes.
 Collect Answer Sheets:
o Ensure all answer sheets are collected.
o Thank the students for their efforts.

3. Abstraction (5 minutes)

 Immediate Feedback:
o Discuss common questions or topics that were challenging.
o Provide general feedback on the test-taking process.

4. Application (5 minutes)

 Homework Assignment:
o Assign students to review their notes and identify areas they found difficult for
further study.
 Next Steps:
o Inform students about the next lessons and upcoming activities.
o Provide a brief overview of what will be covered in the next class.

 Answer all questions in the provided answer sheet.

 Choose the best answer for each multiple-choice question.
 Write clearly and legibly.
 Use complete sentences where required.

Multiple Choice Questions (1 point each):

1. What is the primary focus of the Food and Beverage Services NCII course?
o A) Cooking and preparing food
o B) Managing restaurant finances
o C) Ensuring excellence in service and hospitality
o D) Designing restaurant interiors
 o Answer: C) Ensuring excellence in service and hospitality
2. Which of the following is one of the competencies covered in the Food and Beverage
Services NCII course?
o A) Marketing strategies for restaurants
o B) Preparing the dining room or restaurant area for service
o C) Inventory management
o D) Advanced culinary techniques
o Answer: B) Preparing the dining room or restaurant area for service
3. According to the video, what is crucial for managing guest expectations?
o A) Creating an innovative menu
o B) Efficiently handling the reservation process
o C) Offering discounts and promotions
o D) Redesigning the dining area
o Answer: B) Efficiently handling the reservation process
4. Which skill is emphasized for enhancing the dining experience and boosting sales?
o A) Financial planning
o B) Suggestive selling techniques
o C) Advanced cooking skills
o D) Graphic design for menus
o Answer: B) Suggestive selling techniques
5. What tool is introduced in the video to help track students' progress in the Food and
Beverage Services course?
o A) A financial ledger
o B) A digital reservation system
o C) A Learning Monitoring Sheet
o D) A recipe book
o Answer: C) A Learning Monitoring Sheet
6. Who are the three key players in the hospitality industry according to the video?
o A) Guests, chefs, and waitstaff
o B) Service providers, service staff, and suppliers
o C) Guests, service providers, and service staff
o D) Managers, guests, and chefs
o Answer: C) Guests, service providers, and service staff
7. What role does the Maître d'hôtel play in a restaurant?
o A) Preparing meals in the kitchen
o B) Overseeing guest interactions and dining room operations
o C) Managing financial health and marketing
o D) Serving food and beverages to guests
o Answer: B) Overseeing guest interactions and dining room operations
8. What does the General Manager, Sophia, emphasize as important for managing a
successful restaurant?
o A) Advanced culinary techniques
o B) Efficient inventory management
o C) Strong leadership and effective communication
o D) Creative menu design
 o Answer: C) Strong leadership and effective communication
9. What is one of the opportunities in the food and beverage industry highlighted by the
restaurant owner, David?
o A) Developing new recipes for cookbooks
o B) Creating graphic designs for marketing
o C) Starting a coffee shop or café
o D) Managing a hotel
o Answer: C) Starting a coffee shop or café
10. According to the video, what qualities are essential for success in the food and beverage
industry?
o A) Technical skills and financial acumen
o B) Creativity, resilience, and a keen sense of market trends
o C) Knowledge of international cuisines and languages
o D) Physical strength and stamina
o Answer: B) Creativity, resilience, and a keen sense of market trends
11. What is emphasized as crucial for servers in the hospitality industry?
o A) Perfect memorization of the entire menu
o B) Ability to handle multiple tasks simultaneously
o C) Personal hygiene and appearance
o D) Mastery of intricate table-setting techniques
o Answer: C) Personal hygiene and appearance
12. Why is good conduct considered essential for servers?
o A) It helps them secure promotions quickly
o B) It ensures a positive guest experience
o C) It allows them to take longer breaks
o D) It helps them receive higher tips
o Answer: B) It ensures a positive guest experience
13. What role does memory play in a server's effectiveness?
o A) It helps them remember guest names and preferences
o B) It enables them to execute complicated dance routines
o C) It allows them to calculate bills accurately
o D) It assists them in preparing elaborate cocktails
o Answer: A) It helps them remember guest names and preferences
14. How can servers exhibit responsibility?
o A) By arriving late to work
o B) By avoiding tasks they dislike
o C) By being efficient and ready to perform any task
o D) By blaming others for mistakes
o Answer: C) By being efficient and ready to perform any task
15. What should servers do when handling guest complaints?
o A) Argue with the guests to prove their point
o B) Ignore the complaints and hope they go away
o C) Remain professional and address the issues calmly
o D) Laugh at the guests' concerns to lighten the mood
o Answer: C) Remain professional and address the issues calmly
16. What are the settings described in the scenario?
o A) A university dining hall and a commercial café
o B) A university library and a commercial bookstore
o C) A university lecture hall and a commercial theatre
o D) A university dormitory and a commercial apartment complex
o Answer: A) A university dining hall and a commercial café
17. Describe the menu options available at the university dining hall and the commercial
café.
o A) The university dining hall offers a variety of pre-packaged meals, while the
commercial café provides a limited menu with no customization options.
o B) The university dining hall offers a variety of dishes prepared in-house,
displayed on a bulletin board, while the commercial café offers a diverse menu
with customizable toppings and fresh ingredients.
o C) The university dining hall serves only vegetarian meals, while the commercial
café serves only fast food options.
o D) The university dining hall serves meals prepared by a commercial food chain,
while the commercial café offers homemade dishes.
o Answer: B) The university dining hall offers a variety of dishes prepared in-
house, displayed on a bulletin board, while the commercial café offers a
diverse menu with customizable toppings and fresh ingredients.
18. How do customers pay for their meals at the university dining hall and the commercial
café?
o A) At the university dining hall, customers use their university ID cards for
prepaid meal plans or pay with cash at a centralized cashier station, while at the
commercial café, customers place their orders and make payments at the counter.
o B) At both the university dining hall and the commercial café, customers only use
credit cards for payment.
o C) At the university dining hall, customers pay at individual food stations, while
at the commercial café, customers swipe their university ID cards.
o D) At the university dining hall, customers use a mobile app to pay, while at the
commercial café, customers pay with cash only.
o Answer: A) At the university dining hall, customers use their university ID
cards for prepaid meal plans or pay with cash at a centralized cashier
station, while at the commercial café, customers place their orders and make
payments at the counter.
19. Compare and contrast the atmosphere at the university dining hall with that of the
commercial café.
o A) Both are quiet and formal environments
o B) The university dining hall is relaxed and communal, while the commercial café
is vibrant and bustling.
o C) The university dining hall is vibrant and bustling, while the commercial café is
relaxed and communal.
o D) Both have a formal and corporate atmosphere.
o Answer: B) The university dining hall is relaxed and communal, while the
commercial café is vibrant and bustling.
 20. What is the main difference between the university dining hall and the commercial café
as described in the scenario?
o A) The university dining hall requires individual payments at each food station,
while the commercial café uses prepaid meal plans.
o B) The university dining hall offers a relaxed, communal atmosphere and buffet-
style service, while the commercial café has a vibrant atmosphere with quick,
customizable meals.
o C) The university dining hall is part of a well-known restaurant chain, while the
commercial café is operated by the institution's food service department.
o D) The university dining hall serves only vegetarian food, while the commercial
café serves a variety of dishes including meat options.
o Answer: B) The university dining hall offers a relaxed, communal
atmosphere and buffet-style service, while the commercial café has a vibrant
atmosphere with quick, customizable meals.

Short Answer Questions (5 points each):

21. Explain the importance of personal hygiene and appearance for servers in the hospitality
industry.

Answer: Personal hygiene and appearance are crucial for servers because they directly
affect the guest's perception of the service quality and the overall dining experience.
Cleanliness and neat appearance demonstrate professionalism and respect for guests,
which helps in building a positive reputation for the establishment and ensuring repeat
business.

22. Discuss how effective communication and strong leadership contribute to managing a
successful restaurant.

Answer: Effective communication ensures that all staff members are well-informed,
understand their roles, and can collaborate efficiently. Strong leadership fosters a positive
work environment, motivates employees, and ensures that high standards are maintained.
Together, these skills help in delivering consistent, high-quality service, addressing issues
promptly, and enhancing overall guest satisfaction, which are all essential for the success of
a restaurant.

Essay Question (10 points):

23. Compare and contrast the characteristics and customer experiences at a university dining
hall and a commercial café.
Answer: A university dining hall typically offers a relaxed, communal atmosphere where
students and staff can enjoy a variety of dishes prepared in-house, often displayed on a
bulletin board. The dining hall emphasizes convenience and affordability, with customers
using university ID cards for prepaid meal plans or paying with cash at a centralized
cashier station. In contrast, a commercial café provides a vibrant and bustling atmosphere
with a diverse menu featuring customizable toppings and fresh ingredients. Customers at a
café place their orders and make payments at the counter, often experiencing quicker
service and more personalized meal options. While the university dining hall focuses on
community and budget-friendly options, the commercial café caters to those seeking
variety, customization, and a dynamic dining experience.

Evaluation and Feedback:

 Provide immediate feedback on the test.

 Discuss common mistakes and areas for improvement.
 Highlight excellent answers and innovative ideas shared by students.