Learning Area Learning Delivery Modality Lesson Exempla R School Teacher Teaching Date Teaching Time

Learning Area HOME ECONOMICS- FBS NC II
Learning Delivery Modality Distance Learning - Modular

LESSON School Malvar Senior High School Grade Level Grade 12
EXEMPLA Learning
Teacher Maureen L. Agbing FBS NC II
R Area
Teaching
January 25-29, 2020 Quarter Second
Date
Teaching
12:00- 4:00 M/W No. of Days
Time
I. OBJECTIVES
The learner demonstrates understanding on promoting food and beverage
A. Content Standards
products.
B. Performance Standards
Quarter III
C. Most Essential Learning
Competencies (MELC) Promote Food and Beverage Products
Undertake Suggestive Selling
D. Enabling Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages N/A
b. Learner’s Material Pages N/A
Technical-Vocational-Livelihood Home Economics Food and Beverage
c. Textbook Pages Services Manual DepEd pp. 181-223, Competency Based Learning Materials-
TESDA
d. Additional Materials from Google.com
Learning Resources
B. List of Learning Resources for
Development and
Engagement Activities
IV. PROCEDURES
What’s In
The following skills and knowledge shall be the focus of this module:
➢ Provide information with clear explanations and descriptions about the

food items
➢ Offer items on specials or promos to assist guests with food and beverage
selection
➢ Suggest name of specific menu items to guests rather than just beverage
selections mentioning the general categories in the menu to help them make
A. Introduction the choice and know what they want
➢ Recommend standard food and beverage pairings.
➢ Give and provide several choices or options to guest
➢ Use descriptive words while explaining the dishes to make it more

tempting and appetizing
➢ Carry out suggestive selling discreetly so as not to be too pushy or too

aggressiveof knowing the common food allergen as a food server.
B. Development
What I need to know?
Suggestive Selling
Suggestive selling is the act of giving suggestions and ideas to add to the
dining guests' original orders, which in turn loads to increased sales and
higher level of customer satisfaction. The server should be careful not to
become too aggressive but rather, he should be more helpful by giving
ample time to the guest in deciding.
 The students will read the Information Sheet No. 3.2 about
Suggestive Selling
What’s More
Watch the following videos for further learning:

1. https://www.youtube.com/watch?v=RuiSExp2s7M
2. https://youtube.com/watch?v=iF7xMih3c6g&feature=share
The students will answer the following activities for further lerning:
What I Can Do
Suggestive Selling
Directions: Write a script which will show how good suggestive selling
should be carried out. Consider the criteria of the rubric below to guide you
in writing the dialogue.
Situation:
You know that one of the tasks of a waitress is to make suggestive selling
of food to the customers. A group of four young professionals visited the
restaurant for a fancy dinner, they checked on the menu and ordered rice,
roasted chicken, and a vegetable dish. They seem to settle with what
they’ve ordered but you think they will better enjoy the dinner with a
complete meal. Your task is to suggest food items that will complete a full
course meal and suggest beverages that goes with it. How are you going to
do it effectively?
Performance of the learners will be rated using this rubric.
C. Engagement
What I Have Learned
True or False: Write T if the statement is correct and F if the statement is
incorrect. Use a separate answer sheet.
_________1. Suggest food or beverage when the guest finishes eating the
main course.
_________2. You can make suggestions from each section on the menu.
D. Assimilation _________3. Avoid using negative words such as "do not", "not", and
"cannot".
_________4. Use appropriate words to describe the food such as; freshly
prepared, delicately seasoned, soft and juicy, mouthwatering, flavorful,
and/or spicy.
_________5. Be price-sensitive.
I realized that ______________________

V. REFLECTION
I understand that _____________________________________
Prepared by:
MAUREEN L. AGBING
Teacher II
Checked by:
MARVIN M. SALUDO
Master Teacher II
Noted by:
JHOMAR C. SOR, Ed. D

Principal II

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Learning Area HOME ECONOMICS- FBS NC II

Learning Delivery Modality Distance Learning - Modular

➢ Provide information with clear explanations and descriptions about the

➢ Recommend standard food and beverage pairings.

➢ Give and provide several choices or options to guest

➢ Use descriptive words while explaining the dishes to make it more

➢ Carry out suggestive selling discreetly so as not to be too pushy or too

Watch the following videos for further learning:

I realized that ______________________

JHOMAR C. SOR, Ed. D

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