Lesson Plan

Subject: Food and Beverage Services NCII Grade Level: Grade 12

Duration: 60 minutes Code: TLE_HEFBS9-12AS-Ia-b-1
Lesson: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
Content Standard: The learner demonstrates understanding of concepts, and principles in
preparing the dining room/restaurant area for service.
Content: Food Service Operations
Topic: Introduction to Food and Beverage Service NCII

Objectives:
At the end of this lesson the students will determine the following:
 Introduce students to essential skills in the Food and Beverage Services NCII.
 Participate in an activity to reinforce their understanding of these skills.
 Recognize the importance of self-monitoring and continuous improvement in skill
development.

LESSON PROPER

Activity (10 minutes)

Greeting and Introduction:"Hello future stars! Welcome to the world of food and
beverage services, are you excited with our new subject? Yes! Did I hear everyone is
excited? Our objectives for today are the following:
 Introduce the lesson objectives and the activities planned for the session.
Video Presentation:
 Show the introduction video about Food and Beverage Services NCII using
Nearpod.
 After the video, ask students to share their thoughts and initial impressions in the
collaborative board.

Analysis (10 minutes)

"Now, let’s explore the essential skills that will elevate your career and set you up for
success. To guide you through this process, we will use a comprehensive Learning
Activity Monitoring Sheet."
 Use a video presentation on Nearpod to explain the Learning Activity Monitoring
Sheet. The video presentation to provide a detailed walkthrough of the Learning
Activity Monitoring Sheet, highlighting its components and how to use it
effectively.

Abstraction (20 minutes)

Mixed and Match.
1. What does TESDA stand for?
a. Technical Education and Skills Development Authority
b. Technical Employment and Skills Development Agency
c. Technology Education and Skills Development Academy
d. Technical Education and Services Development Authority
Correct Answer: A) Technical Education and Skills Development Authority
2. What can you receive upon successful completion of the Food and Beverage Services
NCII subject?
a. A certificate of completion
b. A job offer from a restaurant
 c. A personal chef for your home
d. A diploma in culinary arts
Correct Answer: A) A certificate of completion
3. How does obtaining a TESDA certification benefit you in the job market?
a. It guarantees a job in any restaurant
b. It provides recognized proof of your skills and competencies, increasing
employability
c. It allows you to open your own restaurant immediately
d. It replaces the need for any further training
Correct Answer: B) It provides recognized proof of your skills and competencies,
increasing employability
4. What is the most important aspect of food and beverage service?
a. A) The cost of the food
b. B) Customer satisfaction
c. C) The appearance of the restaurant
d. D) The variety of the menu
Correct Answer: B) Customer satisfaction
5. How should you handle guest concerns to ensure satisfaction?
a. Ignore the complaints
b. Listen attentively and resolve issues promptly
c. Argue with the guest
d. Blame the guest for the issue
Correct Answer: B) Listen attentively and resolve issues promptly.
6. Why are food safety principles important in food and beverage services?
a. To make the kitchen look clean
b. To ensure the safety and health of guests by preventing food contamination
c. To impress the guests with fancy techniques
d. To reduce the workload of the kitchen staff
Correct Answer: B) To ensure the safety and health of guests by preventing food
contamination

Arrange the following steps in the correct sequence of food service operations.
_______a. Recommending and promoting food and beverage products
_______b. Clearing the table after the meal
_______c. Preparing the dining room or restaurant area for service
_______d. Handling guest concerns and feedback
_______e. Taking food and beverage orders
_______f. Serving the food and beverages
_______g. Presenting the bill and processing payment
_______h. Checking on guests during their meal
_______i. Welcoming guests and escorting them to their table
Correct Answers:
1. c. Preparing the dining room or restaurant area for service
2. i. Welcoming guests and escorting them to their table
3. e. Taking food and beverage orders
4. a. Recommending and promoting food and beverage products
5. f. Serving the food and beverages
6. h. Checking on guests during their meal
7. b. Clearing the table after the meal
8. Presenting the bill and processing payment
 9. Handling guest concerns and feedback

Application (20 minutes)

Draw or capture it Activity: (10 minutes)
Goal: Allow each student to choose a specific skill they want to learn or are interested
in Food and Beverage Services and visually represent it using Nearpod’s Draw It
feature, any drawing apps or on a paper and picture it.
o Examples:
 Draw the correct setup for a formal dining table.
 Illustrate the sequence of food service from appetizers to desserts.
 Create a visual guide for different napkin folding styles.
Instructions and Execution:"Now, let's get creative! Use the Draw It feature or any
drawing apps or on a paper and picture it to visually represent the specific skill that
you want to learn more about or that you are interested to learn in Food and Beverage
Services.

"When you're done, we will share our drawings and pictures on Nearpod’s
Collaborate Board. You’ll have the opportunity to explain your thought process and
what you learned while creating or capturing your representation. You'll also get to
see what your classmates have created and give them feedback."
"Let's get started! Choose your skill and begin drawing or capturing a picture.
I’m excited to see what you come up with!"
 Allow students time to complete their drawings and then share and discuss their
representations with the class.
Sharing and Reflection (10 minutes)
"Great job, everyone! Now, let's share our drawings and pictures. Please
upload your drawing or picture to the Collaborate Board. Take a moment to explain
your thought process and what you learned while creating or capturing it.
Classmates, as you view each other's work, feel free to give positive feedback and ask
questions. Let's start sharing!"

ASSESSMENT
Time to Climb Activity
 Create a quiz in Nearpod’s Time to Climb feature focusing on the skills and
procedures introduced in the video and the Learning Activity Monitoring Sheet.
 "Let's test your knowledge with a fun and competitive quiz! Answer the questions
correctly to climb to the top of the mountain."
 Conduct the quiz and discuss the answers and explanations after the activity.
1. What does TESDA stand for?
a. Technical Education and Skills Development Authority
b. Technical Employment and Skills Development Agency
c. Technology Education and Skills Development Academy
d. Technical Education and Services Development Authority
Correct Answer: A) Technical Education and Skills Development Authority
2. What can you receive upon successful completion of the Food and Beverage Services
NCII subject?
a. A certificate of completion
b. A job offer from a restaurant
c. A personal chef for your home
d. A diploma in culinary arts
 Correct Answer: A) A certificate of completion
3. How does obtaining a TESDA certification benefit you in the job market?
a. It guarantees a job in any restaurant
b. It provides recognized proof of your skills and competencies, increasing
employability
c. It allows you to open your own restaurant immediately
d. It replaces the need for any further training
Correct Answer: B) It provides recognized proof of your skills and competencies,
increasing employability
4. What is the most important aspect of food and beverage service?
a. A) The cost of the food
b. B) Customer satisfaction
c. C) The appearance of the restaurant
d. D) The variety of the menu
Correct Answer: B) Customer satisfaction
5. How should you handle guest concerns to ensure satisfaction?
a. Ignore the complaints
b. Listen attentively and resolve issues promptly
c. Argue with the guest
d. Blame the guest for the issue
Correct Answer: B) Listen attentively and resolve issues promptly.

CONCLUSION (5 minutes)
Teacher’s Closing Remarks:
o "Great job today! You've all done an excellent job of exploring and
understanding the essential skills in food and beverage services. Keep using
the Learning Activity Monitoring Sheet to track your progress and
continuously improve."

FOLLOW-UP ACTIVITY (HOME ASSIGNMENT)

Reflective Journal Entry
Instructions:
Great work today, everyone! As a follow-up to our lesson, I want you to take
some time to reflect on what you've learned. This reflective journal entry is an
opportunity for you to deepen your understanding of the essential skills in the Food
and Beverage Services NCII and to think about how you can continue to grow and
improve.

In your journal, write a short entry about the skills you learned today. Consider the
following questions to guide your reflection:
o Which skills do you feel most confident in, and why?
o Which skills do you think you need to improve, and how can you work on
them?
o How do these skills contribute to providing excellent service in the food and
beverage industry?
o What did you find most interesting or surprising about today's lesson?

Remember, this is your personal journey towards becoming a professional in the

food and beverage industry. Your reflections will help you identify your strengths and
areas for growth. Be honest with yourself and take pride in the progress you've made
 so far. I am looking forward to reading your thoughts and seeing how you plan to
continue developing your skills. Keep pushing yourself to excel and make the most of
every learning opportunity!
Submission:
You can submit your journal entry through Nearpod's Open-Ended Questions
feature or write it in your notebook and bring it to our next class. Take your time, be
thoughtful, and most importantly, enjoy the process of self-discovery and
improvement.
As you reflect, remember this quote: 'The only way to do great work is to love
what you do.' - Steve Jobs. Keep this in mind as you continue to pursue excellence in
your food and beverage journey.

Prepared by:

EMEE MARIESON B. BELVIS

Teacher II

Checked by:

ASST. PROF. FELIPE V. LULA, JR. ASST. PROF. VANESSA B. ZABALA

Content Expert Content Expert

Noted:

ROXAN A. CONSOLACION, PH.D. RONA R. NACUA. PH.D.

Adviser School Principal