Budget Of Works For November.docx

Republic of the Philippines DEPARTMENT OF EDUCATION Region IV-A (CALABARZON) Division of Batangas

PANTALAN SENIOR HIGH SCHOOL Barangay PantalanNasugbu, Batangas

BUDGET OF WORKS FOR NOVEMBER 2018

Name: SUBJECT: TIME: DATE

DULCE AMOR M. ERMITA FOOD AND BEVERAGE SERVICES 1:00-3:00/ MTWTH/ HE-CAISIP

PERFORMANCE REMARKS TASK/S 12 Core concepts in food and beverage  Students will give services. the different words Relevance of the course connected to the subject and explain it to the class.  Group Collaboration: The class will be divided into five groups and each group will give at least four to five relevance of the course. 13 Career opportunities  Students will be group into five and each group will make uniform that can be the possible job of HE students after taking Food and Beverage services subject. LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE 14 L.O. 1 TAKE TABLE RESERVATIONS Activity: The students 1.1 Answer inquiries promptly, clearly will get his/her partner and accurately. and they will create 1.2 Ask pertinent questions to complete their own TELEPHONE the details of the reservation. RESERVATION script 1.3 Record reservation date on forms afterwards checking of accurately based on establishments the script. standards 15

COMPETENCIES

1.4 1.5

Repeat and confirm details of the reservations with the customer Provide additional information about the food service establishments

Learners will record their telephone reservation using their telephone.

16

NO CLASS

19

The learners will present their telephone reservation individually.

20

L.O. 2: PREPARE SERVICE STATIONS AND EQUIPMENT 2.1. Stocks, supplies necessary to service.

21

2.2. Clean, wipe and put tableware and dining room equipment in their proper places. 2.3. Check the cleanliness and condition of all tables, tableware and dining room equipment.

22

2.4. Fill water pitchers and ice buckets. 2.5. Refill condiments and sauce bottles and wipe, clean and dry the necks and tops of the bottles.

23 26

NO CLASS 2.6. Promote special tent cards and similar ACTIVITY (BY displays PARTNER): The 2.7. Check equipment and prepare for learners will create service. their own special tent card that they will use in setting up a table. 2.8. Apply food hygiene and occupational GROUP ACTIVITY: The health and safety measures. learners will demonstrate the different food hygiene and occupational health and safety measures applied in the different restaurant. L.O. 3: PREPARE SERVICE STATIONS AND EQUIPMENT 3.1. Set table according to the standards of the food service establishment. 3.1. Set covers correctly according to the predetermined menu. Facilitating the performance task. The learners will demonstrate the general rules in laying covers/table set-up. NO CLASS

27

28

29.

30

The learners will be present their output. They will be evaluated using the given rubrics.

Republic of the Philippines DEPARTMENT OF EDUCATION Region IV-A (CALABARZON) Division of Batangas

PANTALAN SENIOR HIGH SCHOOL Barangay PantalanNasugbu, Batangas

BUDGET OF WORKS FOR DECEMBER 2018

Name: SUBJECT: TIME: DATE

DULCE AMOR M. ERMITA FOOD AND BEVERAGE SERVICES 1:00-3:00/ MTWTH/ HE-CAISIP COMPETENCIES

PERFORMANCE REMARKS TASK/S 3 FIESTA OF NASUGBU 4 3.2. Wipe and polish tableware and INDIVIDUAL glassware before they are set up on the DEMONSTRATION: The table. learners will 3.3. Fold properly and laid cloth napkin on demonstrate the the table appropriately according to proper way of table napkins folding style. napkin folding. 5 3.4. Skirt properly buffet or display tables GROUP taking into account symmetry, balance DEMONSTRATION: and harmony in size and design. Each group will perform table skirting 6 Facilitating performance task in a 2x6 feet table using skirting cloth. 7 NO CLASS LESSON 2: WELCOME GUEST AND TAKE FOOD AND BEVERAGE ORDERS 10 LO.1: WELCOME AND GREET GUESTS 1.1. Acknowledge gests as soon as they arrive. 1.2. Greet guest with appropriate welcome. 1.3. Check details of reservations based on the established standard policy. 11 LO.2: SEAT THE GUEST 2.1. Escort and seat guest 2.2. Utilize tables according to the number of party. 2.3. Seat the guest evenly among station to control the traffic flow of guest in the dining room. 12 2.4. Open cloth napkins for the guest when applicable. 2.5. Serve water when applicable according to the standards of the food service facility. 13 Facilitating performance task DEMONSTATION (by partner): the learners

14 17

18

will demonstrate welcoming, greeting the guest up to seating the guest. NO CLASS LO.3: TAKE FOOD AND BEVERAGE ORDERS 3.1. Present the menu to customers, take orders completely and take note of the special requests.

19

3.2. Repeat back orders to the guest to confirm items. 3.3. Provide and adjust tableware and cutlery appropriate for the menu choices in accordance with establish procedures. ACTIVITY

20

Facilitating performance task

21

ACTIVITY (individual): The learners will create their own Menu that they will use in taking order. DEMONSTRATION: The learners will present their menu to the guest in taking food and beverage orders. Learners should used up selling and suggestive selling. NO CLASS

Prepared by:

Checked by:

_____________________ DULCE AMOR M. ERMITA Teacher II

______________________ EDWIN D. CASTILLO Master Teacher II

Noted by:

______________________ ARNOLD S. ROSALES Principal II