Republic of the Philippines
Department of Education
REGION X-NORTHERN MINDANAO
SCHOOLS DIVISION OF ILIGAN CITY
KALUBIHON HIGH SCHOOL
The process of systematic planning, developing, evaluating, and managing the instruction by
using the principle of teacher and learning – D.O. 42., s. 2016)
Detailed Lesson Plan (DLP)
School Kalubihon High School Grade Level 11 & 12
Food and
Teacher April Joy N. Mendoza Learning Areas Beverage
Services
Second
Date May 8, 2023 Quarter
Semester
The learner demonstrate understanding of concepts and principles in
Content Standard
welcoming guests and taking food and beverage orders
The learner:
1. demonstrates knowledge and skills in food and beverage service in
Performance Standard
relation to attending /monitoring kitchen and dining
service points.
LO 4. Liaise between kitchen and dining areas.
Learning Competency
TLE_HEFBS9-12GO-IIg-h-4
I. OBJECTIVES: The learner:
Knowledge: Identify the four main docket system used in the hotels.
Skills: Role play on how to take and place food orders.
Affective: Appreciate how important proper liaise between kitchen and dining area.
II. CONTENT Liaise between Kitchen and Dining Area
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Technical-Vocational Livelihood Home Economics Food andBeverage
Pages Services Manual (pp. 132-139)
2. Learner’s Materials
Pages
3. Textbook Pages
4. Additional Materials Laptop, Powerpoint Presentation, Video Clips, Picture Clips
5. Learning Resources https://www.scribd.com/document/506440960/tle12-he-food-
(LR) portal beverageservices-q2-mod4-liasingbetweenkitchenanddiningareas-v3-26-
pages-Copy
B. Other Learning Youtube
Resources https://www.youtube.com/watch?v=WhdM58VLDek
https://www.youtube.com/watch?v=tMe9AqE3G7w
IV. LEARNING TASK / PROCEDURES
A. Reviewing or presenting Pair Activity
the new lesson Jumbles Letters Answer
1. esaiil 1. liaise
2. chenkit 2. kitchen
3. ingdin 3. dining
4. viceser 4. service
5. estgu 5. guest
B. Establishing a purpose Review past lesson
for the lesson What are the steps in taking food orders?
Who can give the importance of order slips when taking orders?
C. Presenting examples of Guided Question
the new lesson Do you know how the kitchen and the dining area communicate when
you have orders?
Short Video Clips
https://www.youtube.com/watch?v=WhdM58VLDek&t=21s
How can dining area can communicate properly in the kitchen
Republic of the Philippines
Department of Education
REGION X-NORTHERN MINDANAO
SCHOOLS DIVISION OF ILIGAN CITY
KALUBIHON HIGH SCHOOL
even in busy hours?
D. Discussing new concepts Presenting the objectives
and practicing new skills Unlocking of difficulties Term
#1 1. Buffet- Self-serve food, smorgasbords
2. Condiments - Items such as sauces, mustards and other
seasonings or side dishes which are served as an accompaniment
to a dish.
3. Entrées – course served before main course.
4. Liaise with – communicate with, work with, cooperate with
5. Gueridon Cookery- cooking at the table.
6. Docket- a document or label listing the contents of a package or
delivery.
Activity
Setting of Standards
1. The class will be grouped in to five.
2. For 15 to 20 minutes, the group will prepare to perform the
given task.
The students should prepare their own script and needs to role play on
how to take and place orders and to liaise between kitchen and dining
area.
E. Discussing new concepts The four (4) docket systems used in most hotel.
and practicing new skills 1. Triplicate docket system
#2 2. Duplicate docket system
3. Electronic billing machine
4. Computerized system.
Triplicate docket system- this is a traditional manual system that is often
used in medium and large sized hotels and restaurants.
It must contain:
• Table number
• Number of covers
• Date
• Waiter’s signature
Duplicate docket system- this is often used in small, informal restaurants.
This system uses only two copies of a docket.
It must contain:
• Serial number of docket pad
• Waiter’s code number identification
• Table number
• Time the order is place
• Date
Electronic billing machines- this is used in some establishments where
the waiter, rather than the cashier, prepares the bill with accuracy and
speed.
Computerized systems- this is used in large establishments and chain
restaurants.
Introduce the general processes of taking an order with a POS system:
• Enter your name or user code into the initial touch screen. This
allows you to access the system
• Begin a new order or check by entering in food items which the
customer orders. For full service restaurants, choose table number and
add food to an existing check.
• Wait as POS sends all order information to the kitchen or bar in
form of a printed ticket or on a digital display monitor.
• The kitchen or bar staffs reads the order and make the appropriate
food or beverage for the wait staff or other employee to serve to the
customer.
• Once the order has been relayed to the kitchen, it is now the
waiter’s job to adjust the place settings, making sure that each guest has
the correct cutlery and service equipment. Every dining room
facility/restaurant has its own guidelines as to which cutlery and service
Republic of the Philippines
Department of Education
REGION X-NORTHERN MINDANAO
SCHOOLS DIVISION OF ILIGAN CITY
KALUBIHON HIGH SCHOOL
equipment are to be used with each dish
• In a quick-service restaurant, the employee will read the total
charge on the POS display, and collect payment from the costumer. In
full service, the FBSA/Waiter will bring a check, wait for payment, and
then enter it into the POS when the customers are finished.
F. F. Developing Mastery Analysis
Do you need to have enough knowledge on the systems that the
establishment is using?
What is the benefit if you know how to use manual and computerized
way of taking and placing orders?
G. Finding practical Based on the
applications of concepts
and skills in daily living
H. Making Generalizations Recap the lesson
and abstractions about Why does communication is important in liaise between kitchen
the lesson and dining area?
What are the 4 main docket system used in the hotel?
I.Evaluating learning Group Presentation on their script output
Rubric
Criteria
Menu is well presented to guest – 10
Take and place order properly – 10
Communicated well to both parties (Kitchen and Dining Area) – 10
Script prepared fits the role play given – 10
Able to role play the using of system – 20
J. Additional Activities for Assignment:
application or Define and be familiar with the words below. Put it in a one (1)
remediation whole sheet of pad paper and pass it next meeting.
1. Accompaniments
2. A la carte
3. Banquet
4. Degustation
5. Embellish
6. Flamboyant
7. Guacamole
8. Hors D’ Oeuvres
9. Intoxication
10. Starters
I. REMARKS
II. REFLECTION
A. No. of learners who A. ____ No. of learners who earned 80% in the evaluation
earned 80% in the
evaluation
B. No. of learners who B. ____ No. of learners who require additional activities for remediation
require additional
activities for remediation
C. Did the remedial C. Did the remedial lessons work? _____ No. of learners who have
lessons work? No. of caught up the lesson.
learners who have caught
up the lesson
D. No. of learners who D. ___ No. of learners who continue to require remediation
continue to require
remediation
E. Which of my teaching Strategies used that work well:
strategies worked well? ___ Group collaboration ___ Games ___ Powerpoint
Why did these work? presentation
Answering preliminary activities/exercises
___ Discussion ___Differentiated Instruction
___ Case Method __ Role Playing /Drama
___ Think-Pair-Share (TPS) ___Doscivery Method
___ Rereading of Paragraphs/Poems/Stories ___Lecture Method
Republic of the Philippines
Department of Education
REGION X-NORTHERN MINDANAO
SCHOOLS DIVISION OF ILIGAN CITY
KALUBIHON HIGH SCHOOL
Why?
___ Complete Ims
___ Availability of Materials
___ Pupil’s eagerness to learn
___ Group member’s cooperation in doing their tasks
F. What difficulties did I ___ Bullying among learners ___ Equipment (AVR/LCD)
encounter which my ___ Learner’s behavior/attitude ___ Science/Computer/Internet
principal and supervisor Lab
help me solve? ___ Colorful Ims ___ Additional Clerical Works
___ Unavailable Technology ___ Reading Readiness
G. What innovation or
localized I used/discover
which I wish to share with
other teacher?
