GRADE 1 to 12 School QUIRINO GENERAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher JAY LORD S. SANTOS Learning Area FOOD AND BEVERAGE SERVICES
Teaching Dates and Time Quarter 1st Semester (Quarter 1 & 2)

SESSION 1 SESSION 2 SESSION 3 SESSION 4

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons,
exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing
I. OBJECTIVES
objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the
curriculum guides.
A. Content Standard The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and diverse styles of
service.
B. Performance Standard The learner:
1. Show competence in making schedules of beverages to be prepared and served
2. demonstrates skills in serving beverage orders
3. Communicates needs of customers to the service area with accuracy
4. Follow strictly the sanitation and hygiene practices in dealing with guests, and in responding to their beverage service needs
C. Learning LO 3. Perform Banquet or Catering Food Service LO 4. Serve Beverage Orders
Competency/Objectives 3.1 Prepare and check service ware for completeness ahead of 4.1 Pick-up beverage orders promptly from the bar
Write the LC code for each. time 4.2 Check beverage orders for presentation and appropriate
3.2 Set-up tables and chairs in accordance with the event garnishes
requirements 4.3 Serve beverages at appropriate times during the meal
3.3 Serve food according to general service principles 4.4 Serve beverages efficiently according to established standards
3.4 Handle food based on food safety procedures of service their beverage service need
3.5 Ensure coordinated service of meal courses 4.5 Serve beverages at the right temperature
3.6 Keep assigned areas clean in accordance with enterprise 4.6 Open full bottle wine orders efficiently with minimal disturbance
procedure to other guests
3.7 Clear tables and bring soiled dishes for dishwashing after 4.7 Carry out coffee and/or tea service in accordance with
the event or function 3.8 List and monitor number of guest being establishment procedures
served TLE_HEFBS912SG-IIIf-g-7
TLE_HEFBS912SG-IIIe-6
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
Banquet Service Carrying Plates and Trays Procedures Knowledge on different Wines and its WINE SERVICE
Food Safety Principles services
III. LEARNING
RESOURCES
A. References
1.Teacher’s Guide pages

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2.Learner’s Materials pages
3. Textbook pages
4.Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
CBLM CBLM CBLM CBLM
Powerpoint, Powerpoint, Video Presentation Powerpoint, Video Presentation Powerpoint, Video Presentation
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning,
question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each
step.
How will you handle guest with special Review: Review: How to carry plates? Review:
needs? What are the type of banquet service? Food Pairing

B. Establishing a purpose for the
lesson
C. Presenting
examples/Instances of the
new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
(leads to Formative
Assessment 3)
G. Finding practical application of
concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
Presenting the objectives
The teacher will identify the banquet
service
Discussions regarding on banquet
service
Discussions regarding on Food Safety
Principles
Let the learners give their opinion reg.
on banquet service
Ask the learners to cite an example of
how food safety principles affect life.
Give the importance of Banquet
Service and Food safety principles
Short Quiz
Presenting the objectives
The teacher will discuss how to carry plates
The steps on how to carry plates and trays
Video Presentation on how to carry plates
Learner can give the steps on how to carry
plates and trays.
Ask 1 student to summarize the lesson.
Why do weed to know how to carry plates
and trays.
Ass.
Research the meaning of wine and its
types
Presenting the objectives
The teacher will discuss what is wine
Discussions regarding on the types of wines.
Food Pairing
Student will give the types of wines
Ask the students if how many alcoholic
volumes must a person can intake a day.
Teacher will generalize the lesson.
Recitation
Presenting the objectives
Teacher will discuss the wine
presentation
Discussions on how to open wine
Video Presentation
Students can give the procedure in wine
presentation
Student will relate the topic on their daily
living
The teacher will have a demonstration
and the student will have a
demonstration also.

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?
Prepared by: Checked: Noted:

JAY LORD S. SANTOS MERLITA G. LOSENO NIMFA F. YARCIA

Teacher II Head Teacher III School Principal IV