REMEDIAL ACTIVITY- OCT 31 and NOV 3, 2023-QUARTER 1

 




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TLE9-Front office services-Quarter-1

Imahe
  Lesson 1 - RECEIVE AND PROCESS RESERVATIONS This resource aims to help you hone your skill in receiving reservations using a competency-based approach. The module is designed to help you learn the reservation process quickly. All the activities are designed to be highly interactive and approximate real reservation environments and computerized reservation systems of a hotel or resort. Lesson 1.1- Receive Reservation Request This lesson with the learning competencies discusses and explains effective telephone standards with appropriate concepts on the reservation process for tourism or hospitality products or services offered for sale through agents or directly to the clients. It also details the Property Management System (PMS) which compiles hotel guests' activities and dealings. Telephone verbiage will give learners the effective understanding in following standards upon taking reservations. Objectives At the end of this lesson, you are expected to: determine and advise th...
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COOKERY 10-4th-QUARTER- L.O-1-4: PREPARE and Present Meat DISHES-

Imahe
 LESSON 1: PREPARE MEAT DISHES Overview:  This lesson covers the skills, knowledge, and attitudes required to prepare and cook meat.  Learning Outcomes:  At the end of the lesson you are expected to do the following:  1. perform mise‘n place;  2. cook meat cuts;  3. present and evaluate meat dishes; and   4. store meat.  Introduction of Meat   Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).    Meat comprises water, protein, fat, and various amounts of minerals and vitamins.  Beef is divided into large sections called primal cuts.   These beef primal cuts or ―primal- are then broken down further into individual steak and other retail cuts .   A ―side of beef is literally one side of the beef carcass that is split through the backbone.  Each side is then halved between the 12th and 13th ribs into sections called the  forequarter and hindqu...
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10-COOKERY-Q1-LESSON 1- LO:1-4-Prepare Egg Dishes

Imahe
  LEARNING OUTCOME 1- Perform Mise‘en Place Overview   In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its presence in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish. In baking, egg acts both as an emulsifier and leavener. The egg‘s protective coating or mucin layer which aids in the maintenance of its freshness by covering the small holes in the shell is called bloom. Bloom is removed during washing so it is not advisable to wash eggs prior to storage unless it is very dirty. Removal of the mucin layer will expose the holes making the egg susceptible to bacterial penetration and dehydration, thus hastening deterioration of its quality. Eggs are produced commercially in farms with a few hundred laying chickens, or in large laying complexes with thousands of layers. Small and micro-sized backyard poultry either in small poultry cages or as fr...
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