Morong National High School TLE IV FOOD SERVICE MANAGEMENT First Quarter PSSLC Topics Objectives No. of Suggested Activities Reference Days Materials I:1:1. Organizing and 1:1 Explain the meaning of food service. 1 Visit your school cafeteria Home Technology Understand managing food 1:2 Describe the origin and nature of food or canteen. Note existing Food Management Concepts and service service floor plan. Can you find the and Service II Concerns 1:3 Cite new trends and issues in the food 1 different centers in your SEDP Series Related in Food service industry. canteen? Can you see a Technology and Service 1:4 Classify the food service establishments. way to improve the floor Home Economics III Industry. 1:5 Discuss the principles and procedures in food plan? Ines Alcantara De service management. 2 Guzman 1:6 Discuss how one can put up a food service Cesar P. Suratos organization. I:I:2. Apply Organizing a food 1 Discuss the factors to consider in organizing a 1 Observe the management Food Management Knowledge And management food service establishment. style of your cafeteria or and Service II SEDP Skills In 2 Explain effective management canteen teacher. Interview Series Organizing A 3 Analyze the administrative aspects of 2 them regarding personal Food Service management policies they are observing. Home Economics IV Establishment. 4. Explain personnel management. 3 Report interview results to By Cruz 5 Identify personnel policies common to all food the class. Rondilla service establishment Dramatize the effect of 6 Describe the qualities of an efficient food positive and negative traits service personnel. of food service in relation 7 Explain the functions of food operation to 8 Identify the duties and responsibilities of food a. Customers service workers. b. Co-workers c. Management
Morong National High School TLE IV FOOD SERVICE MANAGEMENT First Quarter PSSLC Topics Objectives No. of Days Suggested Activities Reference Materials I:1:1. Understand Concepts and Concerns Related in Food Service Industry. Organizing and managing food service 1:1 Explain the meaning of food service. 1:2 Describe the origin and nature of food service 1:3 Cite new trends and issues in the food service industry. 1:4 Classify the food service establishments. 1:5 Discuss the principles and procedures in food service management. 1:6 Discuss how one can put up a food service organization. 1 1 2 Visit your school cafeteria or canteen. Note existing floor plan. Can you find the different centers in your canteen? Can you see a way to improve the floor plan? Home Technology Food Management and Service II SEDP Series Technology and Home Economics III Ines Alcantara De Guzman Cesar P. Suratos I:I:2. Apply Knowledge And Skills In Organizing A Food Service Establishment. Organizing a food management 1 Discuss the factors to consider in organizing a food service establishment. 2 Explain effective management 3 Analyze the administrative aspects of management 4. Explain personnel management. 5 Identify personnel policies common to all food service establishment 6 Describe the qualities of an efficient food service personnel. 7 Explain the functions of food operation 8 Identify the duties and responsibilities of food service workers. 1 2 3 Observe the management style of your cafeteria or canteen teacher. Interview them regarding personal policies they are observing. Report interview results to the class. Dramatize the effect of positive and negative traits of food service in relation to a. Customers b. Co-workers c. Management Food Management and Service II SEDP Series Home Economics IV By Cruz Rondilla
h.e._-_food_service_management_4th_year_(1st_to_3rd_quarters).docx