School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 11

DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Organization and Management
Teaching Dates and Time November 4-9, 2019 Quarter : Third

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4

A. Content Standards The learners have an understanding of basic concepts and theories of management.

The learners shall be able to apply management theories & concepts in solving business cases.

B. Performance Standards

C. Learning Competencies: Nature and Concept of Management

The learners are expected The learners are expected to: The learners are expected to: The learners are expected
to: 1. to:
1. Discuss the 1. Discuss the meaning and Discuss the meaning and functiond 1. Discuss the
meaning and functiond of functiond of management; of management; meaning and functiond of
management; 2. Explain the 2. Explain the various types of management;
2. Explain the various types of management management theories.; 2. Explain the
various types of theories.; 3. 3. Explain the functions, roles various types of
D.. Learning management theories.; Explain the functions, roles and and skills of a manager. management theories.;
Competencies/ Objectives 3. Explain the skills of a manager. ABM_AOM11- 3. Explain the
(Write the LC Code for functions, roles and skills of ABM_AOM11- Ia-b1-3 functions, roles and skills of
each.) a manager. Ia-b1-3 a manager.

ABM_AOM11-Ia-b1-3 ABM_AOM11-Ia-b1-3

1. Definition and functions of 1. Definition and functions of 1. Definition and functions

1. Definition and functions of
management; management; 2. of management;
management; 2.
ll. CONTENT 2. Evolution of management Evolution of management 2. Evolution of
Evolution of management theories;
theories; 3. theories; 3. management theories;
3. Functions, roles, and
Functions, roles, and skills Functions, roles, and skills of a 3. Functions, roles,
skills of a manager.
of a manager. manager. and skills of a manager.

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide/Pages
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources LAPTOP, TV, PPT PRESENTATION

IV. PROCEDURES 4A's Method

Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous lesson * Review of the previous lesson

* checking of attendance
A. Group Activity *Jumbled letter Game* *4 pics One-word Game** checking
*

ity
* checking of attendance The of attendance The
tiv
checking of attendance
Teacher will show jumbled Teacher will show picture on the PICTURE ANALYSIS:
Ac
ng

letter on the class and let class and let them guess the Pictures will be flashed
ati

them guess the mystery word mystery word related to the and the students per
in
lm

related to the lesson for the lesson for the day. group will briefly
Cu

day. explain / described it.

What is management and it's What are the types of Enumerate the
function? management? management theories.

B. Analysis

Slideshare presentation.

C. Abstraction:
 Oral questioning:
1. What is management?
2.
Enumerate the function of
management?
D. Application:
Individual Activity:
Describe and give example of
types of management.
Oral questioning:
1. How
management theories
evolved?
2. Explain the types
of management theories.

Application serves as an Quiz. TRUE OR FALSE: Learners Application serves as an

evaluation. need to identify if the given evaluation.
statement is correct or false.

V. EVALUATION:

Review the lesson discussed. Review the lesson discussed. Advance study about
the functions, role and
skills of a manager.

VI. ASSIGNMENT:

Prepared by: Checked and noted by:

MICHELLE P. COMAPON JOANN M. BENOYA
Teacher 1 Principal 1
Session 5
reetings

w of the previous lesson

hecking of attendance
JOANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 11
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Organization and Management
Teaching Dates and Time November 11-15, 2019 Quarter : Third

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4 Session 5

A. Content Standards The learners have an understanding of basic concepts and theories of management.

The learners shall be able to apply management theories & concepts in solving business cases.

B. Performance Standards

C. Learning Competencies: Nature and Concept og Management

The learners are expected The learners are expected to: The learners are expected to: The learners are expected
to: 1. to:
1. Discuss the 1. Discuss the meaning and Discuss the meaning and functiond 1. Discuss the
meaning and functiond of functiond of management; of management; meaning and functiond of
management; 2. Explain the 2. Explain the various types of management;
2. Explain the various types of management management theories.; 2. Explain the
various types of theories.; 3. 3. Explain the functions, roles various types of
D.. Learning management theories.; Explain the functions, roles and and skills of a manager. management theories.;
Competencies/ Objectives 3. Explain the skills of a manager. ABM_AOM11- 3. Explain the
(Write the LC Code for functions, roles and skills of ABM_AOM11- Ia-b1-3 functions, roles and skills of
each.) a manager. Ia-b1-3 a manager.

ABM_AOM11-Ia-b1-3 ABM_AOM11-Ia-b1-3

1. Definition and functions of 1. Definition and functions of 1. Definition and functions

1. Definition and functions of
management; management; 2. of management;
management; 2.
ll. CONTENT 2. Evolution of management Evolution of management 2. Evolution of
Evolution of management theories;
theories; 3. theories; 3. management theories;
3. Functions, roles, and
Functions, roles, and skills Functions, roles, and skills of a 3. Functions, roles,
skills of a manager.
of a manager. manager. and skills of a manager.

III. LEARNING RESOURCES

 s

w
i
l
A. References l
1. Teacher’s Guide/Pages b
2. Learner’s Materials Pages e
3. Textbook Pages
f
4. Additional Materials from l
Learning Resources(LR)porta a
B. Other Learning Resources s LAPTOP, TV, PPT PRESENTATION
h
IV. PROCEDURES
e
d
4A's Method
Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings * prayers & greetings
a
* Review of the previous n * Review of the previous * Review of the previous lesson * Review of the previous lesson
lesson d lesson
t *Jumbled letter Game* * checking of attendance
A. Group Activity *4 pics One-word Game* * checking
* h The The
checking of attendance e * checking of attendance of attendance
Teacher will show jumbled Teacher will show picture on the
PICTURE ANALYSIS: letter on the class and let class and let them guess the
Pictures will be flashed st them guess the mystery word mystery word related to the
and the students per related to the lesson for the lesson for the day. Conduct weekly Test
group will briefly explain u day.
d
/ described it. e
n
t
s
Explain the function of EEnumerates the company's What are the skills of to be
manager. xprole of manager? possessed of a good manager?
p
e
lr
B. Analysis a
ig
n
r
o
tu
h
p
e
C. Abstraction: w
fi
u
l
n
l
c
tb
ir
o
i
n
e
 Role playing: Each RGroup Activity: Each group Role playing: Each group will
group will do the role owill be given situation then do the role playing that will
playing that will show lthey will explain and apply the show the skills of manager.
the function of manager. erole of manager.
D. Application:
p
l
a
y
i
Oral questioning: O
n Application serves as an Quiz. TRUE OR FALSE: Learners
1. Is it rg evaluation. need to idetitfy if the given
necessary to have a a statement is correct or false.
manager in one :l
company? Why?
V. EVALUATION: 2. Explain q
the function of manager. u
e
s
tE
ia
Advance study about the o Review the lesson discussed. Review the lesson discussed.
c A
role and skills of a n
hi d
manager. v
n a
gg
VI. ASSIGNMENT: r: n
o c
u e
p
s
w t
i u
l d
Prepared by: l y Checked and noted by:
MICHELLE P. COMAPON JOANN M. BENOYA
d a
Teacher 1 o b Principal 1
o
t u
h t
e
t
r h
o e
l
ANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time September 9-13, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4 Session 5

A. Content Standards The learners demonstrates understanding on promoting food and beverage products.

The learner:
4. Demonstrate skills in responding to cultural food needs with variety and quality.
B. Performance Standards 5. Respond efficiently to customers' query on foods and drinks with courtesy.
6.Demonstrate appreciation for new trends in food and beverage seervice.

C. Learning Competencies: LO 2. Undertake Suggestive Selling / LO 3. Carry out Upselling Strategies

The learners are expected The learners are expected to: The learners are expected to: Unit test
to:

3.1
D.. Learning 2.4 Recommend Suggest slow moving but highly
Competencies/ Objectives 1.1 standard food and beverage profitable items to increase guest
(Write the LC Code for Provide information with pairings. check.
each.) clear explanations and 2.5 Provide several choices or
descriptions about the food options to guest. 2.6
items. 2.2 Offer items on Use descriptive words while 3.2 Offer
specials or promos to assist explaining the dishes to make it second serving of ordered items;
guests with food and more tempting and appetizing.
beverage selections. 2.3 2.7 Carry out suggestive selling
Suggest name of specific discreetly so as not be to be too 3.3 Mention
menu items to guests to pushy or too aggressive. food portion or size for possible
help them make the choice adjustments with the orders.
and know what they want.
Suggestive Selling Basic Communication Skills/ Food 3.4 Recommend new
ll. CONTENT Upselling Techniques
Techniques and Procedure and bevearge Pairing Techniques items to regular customers to
TLE_HEFBS9-12PP-IIIb-2 encourage them to try other items in
the menu.
III. LEARNING RESOURCES
A. References Food and Beverage CBLM
TLE_HEFBS9-12PP-IIIc-3
1. Teacher’s Guide/Pages

TLE_HEFBS9-12PP-IIIb-2
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources
IV. PROCEDURES
Preliminaries
A. Group Activity
B. Analysis
INTERNET, LAPTOP, TV, PPT PRESENTATION
4A's Method
* prayers & greetings * prayers & greetings * prayers & greetings * prayers & greetings
* Review of the previous * Review of the previous * Review of the previous lesson * Review of the previous lesson
lesson lesson
* checking of attendance
*4 pics One-word Game* * checking Conduct Unit Test
* checking of attendance of attendance
The*Teacher
checkingwill
of
show picture on the class PICTURE ANALYSIS: Pictures of
attendance
and let them guess the different dishes will be flashed Group Selling Activity: Each
mystery word related to and the students per group learner need to sell one specific
the lesson for the day. dish to the class.
will described it.
How many times you What are the descriptive What have you learnde from the
have gone to restaurant words in explaining the activity?
and didn't like the taste dishes? What are the
of the dish that you upselling techniques?
ordered? And you wish
someone would have
suggest to what to
order?
 C. Abstraction:

Divide the class into 3 Individual Activity: Role playing:

groups. Each group will Each students will Divide the class into 2
perform a role play that write an essay on how will you groups. Each group will perform
will show the suggestive handle objections? a role play that will apply the
selling. upselling techniques.
D. Application:

Oral questioning Quiz. TRUE OR FALSE: Application serves as an

Learners need to idenitfy if evaluation.
the given statement is correct
or false.
V. EVALUATION:

1.
Enumerate the selling
process. 2.
What is the importance
Study the lesson
of suggestive selling in Encourage the students to
discussed.
restaurant? practice and apply at home
what they have learn.

VI. ASSIGNMENT:
Prepared by: Checked and noted by:
MICHELLE P. COMAPON JOANN M. BENOYA
Teacher 1 Principal 1
ANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time September 16-20, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3 Session 4 Session 5

The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and
A. Content Standards diverse styles of service.

The learner: 1.
Demonstrates knowledge and skills on the proper way of giving food and beverage service to guests.
B. Performance Standards 2. Prepare schedules of menus to be served. 3.
Perform strictly the sanitation and hygiene practices in dealing with guests and in responding to their food and beverage service needs.

C. Learning Competencies: LO 1. Serve Food Orders

The learners are expected The learners are expected to: The learners are expected to: Weekly test
to:

D.. Learning
Competencies/ Objectives 1.1 1.4 Serve food orders and
(Write the LC Code for Serve food selections clear with minimal disturbance to
each.) promptly from service areas. other guests and in accordance to
hygienic requirements.
1.2 Check food orders 1.5
for presentation and Serve food orders in accordance
appropriate garnish and with the enterprise serving style 1.6 Mention
accompaniments. standards. the name of the dish or order upon
1.3 Serve food orders serving the guests.
to the guests.
1.7
TLE_HEFBS9- Monitor sequence of service and
Principles in Food and 12SG-IIId-4 meal Sequence
delivery in of table service;
accordance with
ll. CONTENT Different Food service styles Techniques
enterprise in carrying plates and
procedures.
Beverage Service
ashtrays
TLE_HEFBS9-12PP-IIIc-3

III. LEARNING RESOURCES

A. References Food and Beverage CBLM
1. Teacher’s Guide/Pages
TLE_HEFBS-12SG-IIId-4
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources INTERNET, LAPTOP, TV, PPT PRESENTATION

IV. PROCEDURES 4A's Method

Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous * Review of the previous * Review of the previous lesson * Review of the previous lesson
lesson lesson
* checking of attendance
A. Activity Video presentation about * checking Conduct Weekly Test
serving food. Then * checking of attendance of attendance
learners will give theirof
* checking
about the video. PICTURE ANALYSIS: Pictures of
inputsattendance
different food service styles Group activity:
will be flashed and the Learners need to perform the
students per group will / sequence of table service.
explain /described it.

What are the principles Enumerate the different food What have you learned from the
in food and beverage service styles and describe activity?
service? each service. Why is it need to
follow the correct sequence of
table service?
B. Analysis
 slideshare presentation about
the techniques in carrying plate
and ashtrays.
C. Abstraction:

Oral questioning Group demonstration in Group demonstration in proper

1. What are the things proper way of serving and way of carrying plates and
to be checked before the clearing food dishes ccording ashtrays.
food serve to the to the sequence of table
customers? service.
2. What are the
D. Application: procedures in serving
food to the customers?

Quiz. TRUE OR FALSE: Application serves as an Application serves as an

Learners need to idenitfy evaluation. evaluation.
if the given statement is
correct or false.
V. EVALUATION:

Study the lesson Encourage the students to Study the lesson discussed.
discussed. practice and apply at home
what they have learn.

VI. ASSIGNMENT:
Prepared by: Checked and noted by:
MICHELLE P. COMAPON JOANN M. BENOYA
Teacher 1 Principal 1
ANN M. BENOYA
Principal 1
 School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level : Grade 12
DAILY LESSON
PLAN Teacher MICHELLE P. COMAPON Learning Area : Food and Beverage Services
Teaching Dates and Time September 23-27, 2019 Quarter : Second

I. OBJECTIVES Session 1 Session 2 Session 3

The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in
A. Content Standards diverse styles of service.

The learner:
Demonstrates the skills inroper food and beverage selection in handling guests with special needs.
B. Performance Standards 2. Demonstrates skills in responding to cultural food needs with variety and quality.
3.Respond efficiently to customers' query on food and drinks with courtesy.

C. Learning Competencies: LO 2. Assist Diners/ Perform Banquet or catering food service

The learners are expected The learners are expected to: The learners are expected to:
to:

D.. Learning
Competencies/ Objectives 2.1 2.4 Recognize and follow
(Write the LC Code for Attend to anticipated up delays or deficiencies in
each.) additional request or needs service promptly based on
of the guest. enterprise policy.
1.2 Offer
and serve additional food 2.5 Conduct "3-minute check" for
and beverage at the guest's satisfaction. 3.1 Prepare
appropriate time. 2.6 Treat children and check service ware for
2.3 Provide necessary and guest with special needs with completeness ahead of time.
condiments and appropriate extra attention and care.
tableware based on the food
order. 3.2 Set-up tables and chairs in

ll. CONTENT Handling Guests with Handling Guests with Special accordance with the event
Banquet
requirements. Service
TLE_HEFBS9-12PP-
Special Needs Needs
TLE_HEFBS9-12SG-IIId-5 IIIe-6

III. LEARNING RESOURCES

A. References Food and Beverage CBLM
1. Teacher’s Guide/Pages
2. Learner’s Materials Pages
3. Textbook Pages TLE_HEFBS-12SG-IIId-5
4. Additional Materials from
Learning Resources(LR)porta
B. Other Learning Resources INTERNET, LAPTOP, TV, PPT PRESENTATION

IV. PROCEDURES 4A's Method

Preliminaries * prayers & greetings * prayers & greetings * prayers & greetings

* Review of the previous * Review of the previous * Review of the previous lesson
lesson lesson

* checking
* checking of attendance of attendance
* checking of
attendance
A. Activity Video presentation about *4 pics One-word Game*
the ways in asssiting The
diners . Then learners Teacher will show picture on the
will give their inputs class and let them guess the
about the video. Video presentation in assisting mystery word related to the
children with special needs. lesson for the day.

How to handle and assist How to assist children with What is banquet service?
customers with special special needs? Enumerate the types of
needs? banquet servcie?

B. Analysis

Slideshare and video slideshare presentation about

presentation about the the techniques in carrying plate
ways to attend request and ashtrays.
or needs of guests.
C. Abstraction:

Group activity: Group demonstration in Oral questioning:

Each group will proper way of serving children 1. What are the
perform role playing with special needs. different banquet equipments?
showing the ways in 2. Enumerate the
handling guest with sequence of banquet service.
special needs.
D. Application:

Oral questioning Quiz. TRUE OR FALSE: Application serves as an

1. How to serve food Learners need to idenitfy if evaluation.
with non native or the given statement is correct
foreign language or false.
speaking guest?
2. What are the
things to be remembered
in serving disable guest?
V. EVALUATION: 3. What are the
types of condiments to
be checked in serving
food?
 Study the lesson Encourage the students to Study the lesson discussed.
discussed. practice and apply at home
what they have learn.

VI. ASSIGNMENT:

Prepared by: Checked an

MICHELLE P. COMAPON
Teacher 1
nd Beverage Services
d

n3 Session 4 Session 5
d beverage services to guests in various types of dining venues and
e.

1.
eeds.
ty.
s with courtesy.

r catering food service

pected to: Weekly test

3.1 Prepare
are for
d of time.

d chairs in
event
ervice
HEFBS9-12PP-

ENTATION

d
ngs * prayers & greetings

revious lesson * Review of the previous lesson

* checking of attendance
* checking
ance
Game* Conduct Weekly Test
The
picture on the
m guess the
elated to the
he day.

ervice?
e the types of
ervcie?

tation about
carrying plate

hat are the

equipments?
Enumerate the
uet service.

rves as an
tion.
n discussed.

Checked and noted by:

JOANN M. BENOYA
Principal 1