University of Science and Technology of Southern Philippines

` C.M Recto Ave. Lapasan Cagayan de Oro City

SEMI DETAILED LESSON PLAN IN FOOD AND BEVERAGE SERVICES (FBS)

Subject Taught: Food and Beverage Services Grade: 11 – Assiduous

Cooperating Teacher: Ms. Mayflor G. Sanoria Time: 1:00 – 3:00pm

I. Objectives
At the end of the lesson, 90% of the students should be able to:
a. define what is table reservation
b. describe the different types of food service system and differentiate the
types of reservation
c. demonstrate the basic steps on how to take table reservation

II. Subject Matter

III. Materials
Laptop
Smart TV
Chalk
Board
PowerPoint

IV. Procedure
A. Preparation
• Greetings
• Prayer
• Checking of Attendance
• Review
B. Motivation
The students will play a game called “Guess the Word Base on the
Picture”
C. Lesson Proper
A table reservation - is an arrangement made in advance to have a
table available at a restaurant.
Foodservice Systems:
1. Conventional Foodservice System – This system is the most
common of all the systems in food service. In this kind of system,
ingredients are assembled and food/dish is produced onsite.
2. Centralized (Commissary) Foodservice System – Is also known as
central kitchen or food factory. In this kind of system food is prepared
in one place then transported to satellite kitchens.
 3. Ready-Prepared Foodservice System – The food is produced
onsite, it is usually chilled or frozen then reheated and served to
customers on site.
4. Assembly-Serve Foodservice System – Food is purchased then
stored either chilled or frozen for later use. Then it will be portioned
and reheated and serve to customers.
Types of Restaurant Reservations
1. Manual Reservation System – It depends on the person
designated, usually a host or hostess, to answer the phone, record the
details of the said reservation, and taking their credit card information
as a guarantee.
2. Online Reservation System – Make use of the internet through a
website, where all the necessary information needed for a reservation
is keyed in by the guest.
3. Call Ahead Seating – The guests calls when they are on their way
and sets a specific time they will arrive.
Always remember that not all restaurants accept reservations, though
a lot of customers find making one convenient for them.
How to Take Reservations
Most reservations are taken over the telephone. Therefore, the
telephone operator should be friendly and accommodating.
• Always answer the phone immediately.
• The reservation book should always be ready at hand.
• State the name of the establishment clearly.
• Greet the caller courteously by saying, for example, “Good
morning! Thank you for calling forda restaurant! How may I help you?”,
“May I have your name please?.
• Answer questions clearly and politely. If you do not know the
answer, find someone to help you and ask if they are willing to wait for
a few minutes. You may also ask for the contact details so you can call
them back or request them to call you back.
Politely decline if the time requested for reservation is already filled.
Suggest possible times and other options to accommodate the
reservation. Confirm all the details by repeating the name, date and
time of arrival, the number of people in the party, and the contact
number.
Make sure all these details have been clearly written in the reservation
books. Be courteous and hospitable in closing a conversation. You
may say, “Thank you Mr. Arcos. We look forward to seeing you at the
party.”

D. Activity
The teacher will show a video about taking table reservation and then the
students will give their observation about the video.

E. Generalization
The teacher will ask the students about what is the topic thought and the
summarization.
 F. Evaluation
Perform a Telephone Reservation
Directions: Look for a pair. Each must have a role, either the customer or
service provider. Each pair should create a script outlining the
conversation for making a reservation. Include essential details such as
name, date, time, number of guests, and any special requests. Perform in
a minimum of 2 mins. and maximum of 5 mins.
Rubric:
Criteria Excellent Good Fair Needs Inadequate
(5) (4) (3) Improvement (1)
(2)
Clarity and Both Most Some Significant Both parties
Communication parties messages messages misunderstandings struggle to
understand are may need occur. understand
each other conveyed clarification. each other.
perfectly. accurately.
Accuracy of All details Mostly Some Several critical Many
Information accurate accurate details errors essential
without with minor missing or details
mistakes errors inaccurately missing or
conveyed inaccurately
conveyed
Politeness and Tone is Tone is Tone may Lack of politeness, Severely
Professionalism consistently mostly be frequent lapses lacking, rude
courteous courteous. inconsistent. or
and disrespectful
respectful.
Problem- Issues Most issues Some Issues not No problem-
solving Skills effectively resolved issues effectively solving
addressed adequately addressed resolved demonstrated
and but not all
resolved resolved
Overall Smooth Generally Some Overall Overall
Performance and good with difficulties performance is performance
efficient, some but poor. is severely
exceptional interruptions ultimately lacking.
successful

G. Assignment
Kindly study in advance and do some research about Table Setting. Don’t
forget to wear formal attire on Wednesday.

References: Technical-Vocational-Livelihood. Food & Beverage Services (FBS) Manual.

Prepared by: Noted:

JEAN KEZIA M. BAYER MAYFLOR G. SANORIA