One-Year Weekly Lesson Plan
Food and Beverages (Senior High
School - K to 12 Curriculum)
Quarter 1: Introduction to Food and Beverage Services
Week 1: Orientation & Industry Overview

Day 1 (T): Introduction to the Course
Objective: Understand course goals, grading system, and class expectations.
Activity: Icebreakers, class rules, course syllabus discussion.

Day 2 (P): Introduction to Hospitality and Tourism Industry
Objective: Familiarize with the scope of the hospitality and tourism sector.
Activity: Group work – poster presentation of the hospitality industry.

Day 3 (P): Career Opportunities in F&B
Objective: Identify and understand roles in F&B services.
Activity: Role-play various F&B positions.
Week 2: Organization of F&B Department

Day 1 (T): Structure of F&B Department
Objective: Identify key roles and responsibilities.
Activity: Organizational chart creation.

Day 2 (P): Duties and Responsibilities
Objective: Understand individual job functions in the department.
Activity: Job simulation (captain waiter, busboy, etc.)

Day 3 (P): Work Flow Demonstration
Objective: Analyze restaurant work flow process.
Activity: Observe and reflect on a restaurant operation video.
Quarter 2: Restaurant Operations and Guest Service
Week 10: Preparing the Dining Area

Day 1 (T): Dining Area Set-Up Principles
Objective: Understand mise en place and its importance.
Activity: Discussion and visual presentation.

Day 2 (P): Cleaning and Preparation
Objective: Practice proper sanitation and preparation of the dining area.
Activity: Hands-on table wiping, chair alignment, and ambiance inspection.

Day 3 (P): Table Set-up Simulation
Objective: Demonstrate proper table setting standards.
Activity: Set tables with required items in correct layout.
Week 11: Table Napkin Folding

Day 1 (T): Importance of Napkin Presentation
Objective: Understand how napkin presentation enhances customer experience.
Activity: Types of folds and demonstration.

Day 2 (P): Basic Folding Techniques
Objective: Practice basic napkin folds.
Activity: Perform folds like Bishop’s Hat, Fan, Pyramid.

Day 3 (P): Advanced Folding Techniques
Objective: Master complex napkin folds.
Activity: Perform folds like Rose, Peacock, Crown.
Quarter 3: Beverage Services and Bar Operations
Week 19: Introduction to Beverage Service

Day 1 (T): Classification of Beverages
Objective: Identify alcoholic and non-alcoholic beverages.
Activity: Beverage chart creation.

Day 2 (P): Identifying Beverage Categories
Objective: Differentiate among beverage categories.
Activity: Sorting activity with packaging or pictures.

Day 3 (P): Beverage Station Tour/Set-Up
Objective: Familiarize with setup procedures.
Activity: Mock setup walkthrough.
Quarter 4: Advanced F&B Services and Culminating Activities
Week 28: Banquet and Function Services

Day 1 (T): Types of Functions and Banquet Service Styles
Objective: Understand different event service types.
Activity: Discussion and sample layouts.

Day 2 (P): Setting Up for a Function
Objective: Demonstrate correct event setup.
Activity: Hands-on buffet or plated setup.

Day 3 (P): Service Simulation for Event
Objective: Perform roles in a banquet setting.
Activity: Team role-play exercise.