Class: Senior Secondary School 1 (SS 1)
Term: 3rd Term
Week: 9
Age: 15 years
Duration: 45 minutes
Subject: Catering Craft
Curriculum Theme: Entrepreneurship (Trade Subjects)
Previous Lesson: Standard and Local Measurements in Catering.
Topic: FOOD AND BEVERAGE SERVICES PERSONNEL
Subject Matter: Definition of food and beverage service personnel, types of food and beverage personnel, functions and duties of service personnel, qualities of a good food and beverage personnel.

Specific Objectives

By the end of the lesson, pupils should be able to:

Cognitive Domain:

Define food and beverage service personnel.
List at least five types of food and beverage personnel.
State three functions and duties of food and beverage service personnel.
Enumerate four qualities of a good food and beverage personnel.

Affective Domain:

Appreciate the importance of professionalism in food and beverage service.
Develop a positive attitude towards good customer service.

Psychomotor Domain:

Identify different food and beverage personnel from pictures or descriptions.
Demonstrate proper etiquette in a simulated service scenario.

Practice polite communication skills relevant to customer service roles.

Reference Materials

The following resources were used in planning this lesson:

9 Years Basic Education Curriculum for Catering Craft.
State Unified Scheme of Work for Catering Craft, SS 1.
Adeyemi, T.O. (2012). Food and Beverage Service Operations. Macmillan Publishers.
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.slideshare.net/mobile/ShairaRica/food-and-beverage-service-personnel&ved=2ahUKEwj7iKq546mBAxW0SUEAHU9bC24QFnoECA8QAQ&usg=AOvVaw01_dYnL9w9YJjW6w8_K8Nn
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.slideshare.net/mobile/karanarora30/food-and-beverage-service-personnel&ved=2ahUKEwj7iKq546mBAxW0SUEAHU9bC24QFnoECBYQAQ&usg=AOvVaw21-P9tU0h9jJp-7Q7w_0h9

Instructional Materials

The teacher will teach this lesson with the aid of:

Charts showing different catering organization structures.
Pictures of various food and beverage service personnel (e.g., waiter, bartender).
A whiteboard and markers.

Rationale for the Lesson

This lesson helps pupils understand the roles of individuals involved in serving food and drinks. Knowing about these personnel and their duties is important for anyone considering a career in the hospitality industry or for appreciating the quality of service received in food establishments.

Prerequisite/Previous Knowledge

Pupils have basic knowledge of different types of food establishments and some common roles within them.

Lesson Content/Board Summary

Food and Beverage Services Personnel

Definition of Food and Beverage Service Personnel

Food and beverage service personnel are individuals employed in establishments to serve food and drinks to customers. They are responsible for ensuring that customers have a pleasant dining experience.

Types of Food and Beverage Personnel

The following are common types of food and beverage personnel:

Waiter/Waitress: Takes orders, serves food and drinks, and clears tables.
Bartender: Prepares and serves alcoholic and non-alcoholic drinks at a bar.
Host/Hostess: Greets customers, manages reservations, and escorts them to their tables.
Busser/Food Runner: Assists waiters by clearing tables, refilling water, and bringing food from the kitchen.
Sommelier: A trained wine professional who specializes in all aspects of wine service.
Cashier: Handles payments and processes transactions.
Head Waiter/Supervisor: Oversees the service staff and ensures smooth operations.

Functions and Duties of Service Personnel

The general functions and duties of food and beverage service personnel include:

Greeting customers warmly and seating them.
Presenting menus and explaining daily specials.
Taking food and drink orders accurately.
Serving food and beverages efficiently and politely.
Clearing tables and resetting them for new customers.
Handling customer inquiries and complaints professionally.
Processing payments and managing cash/card transactions.
Maintaining cleanliness and hygiene in the dining area.
Collaborating with kitchen staff to ensure timely service.

Qualities of a Good Food and Beverage Personnel

A good food and beverage personnel should possess the following qualities:

Politeness and Courtesy: Treating all customers with respect and a pleasant attitude.
Neatness and Cleanliness: Maintaining a tidy appearance and adhering to hygiene standards.
Good Communication Skills: Ability to listen attentively and speak clearly.
Punctuality: Being on time for shifts and duties.
Honesty: Being trustworthy, especially when handling money and orders.
Good Memory: Remembering orders, customer preferences, and table numbers.
Product Knowledge: Familiarity with menu items, ingredients, and drink selections.
Physical Stamina: Ability to stand for long periods and carry trays.
Teamwork: Working effectively with colleagues to ensure smooth service.

Teaching Methods/Instructional Techniques

Discussion, Lecture, Demonstration, Question and Answer, Visual Aids

Instructional Procedures

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction
Teacher’s Activity: The teacher greets the pupils and asks them about their experiences in restaurants or eateries. The teacher then asks what kind of people they see working there.
Pupils’ Activity: Pupils respond by sharing their experiences and naming some workers they have observed.
Learning Point: Pupils recall prior experiences related to food service and are introduced to the lesson topic.

Step 2: Definition of Food and Beverage Service Personnel

Time: 7 minutes
Teaching Skill: Explanation/Definition
Teacher’s Activity: The teacher defines food and beverage service personnel and explains their general role in the hospitality industry. The teacher writes the definition on the board.
Pupils’ Activity: Pupils listen attentively, ask questions for clarity, and copy the definition into their notebooks.
Learning Point: Pupils understand who food and beverage service personnel are.

Step 3: Types of Food and Beverage Personnel

Time: 10 minutes
Teaching Skill: Enumeration/Illustration
Teacher’s Activity: The teacher displays charts or pictures of different types of food and beverage personnel and explains their specific roles (e.g., waiter, bartender, host/hostess). The teacher enumerates these types on the board.
Pupils’ Activity: Pupils observe the charts/pictures, identify the personnel, and participate in discussion about their roles. They copy the types from the board.
Learning Point: Pupils can identify and list various types of food and beverage service personnel.

Step 4: Functions and Duties of Service Personnel

Time: 8 minutes
Teaching Skill: Elaboration/Discussion
Teacher’s Activity: The teacher discusses the main functions and duties of food and beverage service personnel, giving practical examples for each role. The teacher guides pupils to brainstorm some duties.
Pupils’ Activity: Pupils contribute to the discussion by mentioning duties they know and ask questions. They note down the key functions and duties.
Learning Point: Pupils understand the responsibilities and tasks performed by service personnel.

Step 5: Qualities of a Good Food and Beverage Personnel

Time: 8 minutes
Teaching Skill: Analysis/Listing
Teacher’s Activity: The teacher leads a discussion on what makes a good food and beverage personnel. The teacher lists and explains important qualities such as politeness, neatness, good communication, and honesty on the board.
Pupils’ Activity: Pupils share their opinions on desirable qualities and listen to the teacher’s explanations. They copy the qualities from the board.
Learning Point: Pupils can enumerate and explain the essential qualities for effective food and beverage service.

Step 6: Class Activity/Role-play

Time: 5 minutes
Teaching Skill: Demonstration/Application
Teacher’s Activity: The teacher assigns simple role-play scenarios where pupils demonstrate basic service etiquette, such as greeting a customer or taking a simple order. The teacher observes and provides feedback.
Pupils’ Activity: Pupils participate in short role-play activities, applying some of the qualities and duties discussed.
Learning Point: Pupils practice practical skills and reinforce understanding of service roles.

Step 7: Evaluation/Review

Time: 5 minutes

Teaching Skill: Questioning/Assessment

Teacher’s Activity: The teacher evaluates the learning by asking the following questions:

Define food and beverage services personnel.
Mention three types of food and beverage personnel.
State two functions of a waiter/waitress.
List three qualities of a good food and beverage personnel.

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Pupils demonstrate understanding of the lesson.

Step 8: Conclusion

Time: 2 minutes
Teaching Skill: Summarization
Teacher’s Activity: The teacher summarizes the key points of the lesson, emphasizing the importance of excellent service and professionalism in the food and beverage industry. The teacher assigns homework.
Pupils’ Activity: Pupils listen to the summary and copy the homework assignment.
Learning Point: The lesson is concluded, and pupils are given an opportunity to consolidate their learning.

Lesson Keywords

Personnel – People employed in an organization.
Food and Beverage Service – The process of serving food and drinks to customers.
Waiter/Waitress – A person who serves food and drinks in a restaurant.
Bartender – A person who prepares and serves drinks at a bar.
Hospitality – The friendly reception and treatment of guests and strangers.

Differentiation

For pupils who grasp concepts quickly, the teacher will encourage them to research different service styles (e.g., French, Russian, American). For pupils needing more support, the teacher will provide simplified definitions and more direct guidance during activities.

Note for teachers using this lesson plan

Teachers should ensure to use real-life examples and scenarios to make the lesson relatable and engaging for the pupils. Visual aids are very important for this topic.