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FBS Budget of Work TSF

This document is a budget of work for Grade 11 students at Tanauan School of Fisheries for the first grading period of SY 2018-2019. It outlines the content standards and competencies that will be covered in the subject of Food and Beverage Services, including concepts and principles in preparing the dining room/restaurant area for service. A total of 80 hours will be spent teaching topics such as setting up tables according to establishment standards, cleaning and arranging tableware, and ensuring guest comfort through lighting, music, and climate control adjustments. The budget was prepared by Teacher Michelle Ramos and approved by several administrators including the OIC-Vocational School Head.

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Flor Gagasa
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673 views1 page

FBS Budget of Work TSF

This document is a budget of work for Grade 11 students at Tanauan School of Fisheries for the first grading period of SY 2018-2019. It outlines the content standards and competencies that will be covered in the subject of Food and Beverage Services, including concepts and principles in preparing the dining room/restaurant area for service. A total of 80 hours will be spent teaching topics such as setting up tables according to establishment standards, cleaning and arranging tableware, and ensuring guest comfort through lighting, music, and climate control adjustments. The budget was prepared by Teacher Michelle Ramos and approved by several administrators including the OIC-Vocational School Head.

Uploaded by

Flor Gagasa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd

Republic of the Philippines

Department of Education
Region IV-A CALABARZON
TANAUAN SCHOOL OF FISHERIES

DIVISION OF TANAUAN CITY


BUDGET OF WORK
SY 2018 - 2019

Grade/Year: 11 Subject: FBS Grading Period: First Date: July 24, 2018

Content Standards COMPETENCIES Code NUMBER OF


HOURS TAUGHT

Answer inquiries prompptly, clearly and accurately TVL_HEFBS9-12AS-Ia-b-1 2

Completes the detatils of the reservations TVL_HEFBS9-12AS-Ia-b-1 2


Concepts and Principle in Record reservation data on forms accurately based on
Preparing the Dining establishment's standards TVL_HEFBS9-12AS-Ia-b-1 2
room/restaurant area for Service
Repeat and confirm details of the reservations with the
customer TVL_HEFBS9-12AS-Ia-b-1 1

Provide additional information about the food service


TVL_HEFBS9-12AS-Ia-b-1 1
establishments
Classifications of basic types of Tableware TVL_HEFBS9-12AS-Ic-d-2 6

Clean, wipe and put tableware and dining room


TVL_HEFBS9-12AS-Ic-d-2 4
equipment in their proper places

Concepts and Principle in Check the cleanliness and condition of all tables, TVL_HEFBS9-12AS-Ic-d-2 4
Preparing the Dining tableware and dining room equipment
room/restaurant area for Service
Promote special tent cards and similar special displays TVL_HEFBS9-12AS-Ic-d-2 3

Check the equipment and prepare for service TVL_HEFBS9-12AS-Ic-d-2 3


Apply food hygiene and Occupational Health and Safety
measures TVL_HEFBS9-12AS-Ic-d-2 5

Set table according to the standards of the food service TVL_HEFBS9-12AS-Ie-f-3 5


establishment
Set covers correctly according to the predetermined TVL_HEFBS9-12AS-Ie-f-3 4
menu
Wipe and polish tableware and glassware before they
are set up on the table TVL_HEFBS9-12AS-Ie-f-3 5

Fold properly and laid cloth napkins on the table


appropriately according to napkins folding style TVL_HEFBS9-12AS-Ie-f-3 5

Skirt properly buffet or display tables taking into


account symmetry, balance and harmony in size and TVL_HEFBS9-12AS-Ie-f-3 5
Concepts and Principle in design
Preparing the Dining
room/restaurant area for Service Adjust light according to time of the day TVL_HEFBS9-12AS-Ig-h-4 5

Arrange tables, chairs and other dining room furniture to TVL_HEFBS9-12AS-Ig-h-4 5


ensure comfort and convenience of the guest

Play appropriate music when applicalbe TVL_HEFBS9-12AS-Ig-h-4 4


Clean and dry floors/carpets TVL_HEFBS9-12AS-Ig-h-4 4
Adjust air conditions or cooling units for the comfort of TVL_HEFBS9-12AS-Ig-h-4 4
the guest
Set up decorations according to theme or concept of the
dining room TVL_HEFBS9-12AS-Ig-h-4 1

TOTAL 80

Prepared by: Checked by: Noted by:

MICHELLE M. RAMOS JOHN CARLO A. PAITA GASPAR P. CARBONEL, Ed.D


TEACHER II, SHS SUBJECT GROUP HEAD, TVL OIC-VOCATIONAL SCHOOL HEAD

NELDA V. ALMENDRAS
HEAD TEACHER II TVL/SHS

VALIDATED:

FLORINDA C. GAGASCA, Ed.D


EPS I - EPP/TLE

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