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Lesson Plan

The lesson plan aims to teach students how to calculate food costs within a 3 hour period with 85% accuracy. Students will learn to: 1) Calculate food cost percentage using raw food portion and menu price with the standard formula. 2) Reduce food waste by strictly calculating yields and amounts needed using raw and cooked yield test forms to make wise buying decisions. 3) Control food costs through strict menu planning, purchasing, receiving, storing, measuring, and serving based on standard procedures. The lesson will be taught through group activities, questions, and a generalization portion for student clarification and summarization.

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SALONOY, BENSON E.
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69 views

Lesson Plan

The lesson plan aims to teach students how to calculate food costs within a 3 hour period with 85% accuracy. Students will learn to: 1) Calculate food cost percentage using raw food portion and menu price with the standard formula. 2) Reduce food waste by strictly calculating yields and amounts needed using raw and cooked yield test forms to make wise buying decisions. 3) Control food costs through strict menu planning, purchasing, receiving, storing, measuring, and serving based on standard procedures. The lesson will be taught through group activities, questions, and a generalization portion for student clarification and summarization.

Uploaded by

SALONOY, BENSON E.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Lesson plan in food cost Calculation

Prepared by: Salonoy, Benson E. and Noel Gerona


I. Objectives:
Within 3 hours of discussion of the lesson with 85% accuracy, the students
are expected to;
a. calculate the food cost percentage through the raw food portion and the
menu price using the standard formula;
b. trim down the loss in food wastage by strictly calculating yields and the
amounts needed with the use of the raw yield test form and the cooked
yield test form thus developing wise buying decisions; and
c. control food costs through strict menu planning, purchasing, receiving
storing, measuring, and serving based on standard operating procedures.

II. Subject Matters


Topic: food measuring
References: Google links, pdf soft copy, books, studocum.com, magazines,
and YouTube
Materials: chalk talk. Board, PowerPoint presentation, TV, laptop, and
cellphone
III. Procedure:
Preliminary activities
 Prayer
 Attendance

Motivation
The teacher will ask the question to students what they have stock
knowledge based on the previous topic and let the students explain based on
their prior experiences.
Abstraction
The teacher will give instructions to the students to discuss the food cost
calculation. The teacher will group students into 3 groups and they shall be
able to present their provided task through PowerPoint presentation or any
alternative instruction materials that make them comfortable.

Group 1: calculate the food cost percentage through the raw food portion and
the menu price using the standard formula.

Group 2: Trimmed down the loss in food wastage by strictly calculating yields
and the amounts needed with the use of the raw yield test form and the
cooked yield test form thus developing wise buying decisions.
Group 3: control food costs through strict menu planning, purchasing,
receiving storing, measuring, and serving based on standard operating
procedures.

Application
The teacher will give some questions to the students and then let the students
answer that relate to real-life situations.

Here are the following questions;


Q1. If you have your restaurant and you require some employees to help
progress your business. How to apply the cost of food calculation in your
restaurant that couldn’t affect your employees?
Q2. What is the importance of food counting the cost of each food item or recipe in a
food industry like a restaurant?

Generalization
The teacher will ask some questions to the students that provide any
clarification to this lesson and you may ask some students to summarize the
topic and give some situations in which they have learned this topic.

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