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School |
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Grade Level |
11 |
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DAILY
LESSON LOG |
Teacher |
Ma. Rica B. Llaneta |
Learning Area |
Food and Beverage Services NC II |
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Date |
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DLL No. |
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I-OBJECTIVES |
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A.
Content
Standard |
The learner
demonstrates understanding of concepts, and principles in preparing the
dining room/restaurant area for service. |
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B.
Performance
Standard |
The learner
demonstrates knowledge and skills of food and beverage service in relation to
taking table reservations |
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C.
Learning
Competencies/Objectives Write the LC code for each |
TLE_HEFBS9- 12AS-Ia-b-1 LO 1. Take table reservations |
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II- CONTENT |
Reservation
Process |
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III-LEARNING RESOURCES |
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A.
References |
Food and
Beverage Module: Taking Table Reservation pages 2-9 |
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1.
Teacher’s
Guide pages |
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2.
Learner’s
Material pages |
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3.
Textbook
pages |
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4.
Additional
materials from learning Resources(LR) portal |
K-12
learning modules |
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B.
Other
Learning Resources |
YouTube
videos |
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IV-PROCEDURES |
Guided
Meditation (3 mins) |
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A.
Reviewing
previous lesson or presenting the next lesson |
The teacher
reviews previous lesson on the different benefits of
having a good brand of product. |
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B.
Establishing a purpose for the lesson |
The teacher
explains the importance of proper table reservation procedure. |
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C.
Presenting examples/instances of the new lesson |
Teacher
introduces the lesson by playing audio recording of calls during reservation.
The teacher will ask the students to give their observation. |
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D.
Discussing new concepts and practicing New
skills#1 |
Discussion ·
Vocabulary ·
Table Reservation Procedure ·
Tips in Table Reservation ·
Possible questions of customers when taking
table reservation Sample
Reservation Form |
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E.
Discussing new concepts and practicing New
skill #2 |
Play sample
telephone call reservation |
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F.
Developing Mastery |
Practicum: Teacher
presents checklist for practicum Students
perform practicum |
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G. Finding
practical application of concepts And
skills in daily living |
Aside from
taking reservation call where else can be use these telephone skills that we
have learned today? |
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H. Making
generalization and abstraction About
the lesson |
Let us wrap
up. 1. Why is it important
to introduce the name of the restaurant when taking reservation call? 2. Why do you have to
smile when taking phone call? How does smiling affect your voice over the
phone? 3. Why is it important
to get the guest’s contact information? 4. Why do you have to
upsell restaurant products or services? 5. Why do you have to
verify all the information in the reservation form before ending the call? |
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I.
Evaluating Outcomes |
The teacher
evaluates student’s performance based on the rubrics. |
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J. Additional
activities for application or Remediation |
Teacher gives
additional activity to be done at home. Make your own script
and record a video on processing telephone call reservation. |
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V-REMARKS |
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VI-REFLECTION |
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A.
No. of learners who earned 80% on the formative
assessment |
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B.
No. of learners who require additional activities
for remediation |
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C.
Did the remedial lessons work? No. of learners who have caught up with the lesson |
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D. No. of learners who continue to require
Remediation |
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E. Which of my teaching
strategies worked well? Why these work? |
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F. What
difficulties that I encounter which my Principal or supervisor can help me solve? |
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G. What innovation
or localized materials did I
use/discover which to share with other teacher? |
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Ma.Rica B. Llaneta
MA. RICA
BROSA-LLANETA
Signature of Teacher
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