Detailed Lesson Plan TLE-Food and Beverage Services Grade 11

Content Standard: The learners demonstrate understanding of concepts, and principles in

preparing the dining room/restaurant area for service.

Performance Standard: The learners demonstrates knowledge and skills in food and beverage
service related to table setting, table skirting and napkin folding in accordance with the proper
procedures and guidelines.

Learning Competency: Set table according to the standards of the food service establishment,
wipe and polish tableware and glassware before they are set up on the table, fold properly and
laid cloth napkins on the table appropriately according to napkin style and skirt properly buffet.

I. Objectives:
At the end of the lesson, the students should be able to:
a.discuss table setting and napkin folding
b.value the importance of table set-up in the dining area
c.demonstrate table set-up including the napkin folding.

II.Subject Matter
A.Topic:Set-up Tables in the Dining Area
B.Reference:Technical-Vocational- Livelihood Home Economics-Food and Beverages services
Manual pp.36-79
C.Materials:laptop and projector

III.Procedure: Teacher’s Activity Student’s Activity

A.Preparatory
Activities
Teacher’s Activity

Please rise for our prayer. (Students will stand) Good

Good Moring Class! Morning Sir Ariel.
Let’s check the attendance Monitor of the day? (The monitor will answer)
(Checking of Assignment) No one is absent today sir.
Pass your homework forward.
Okay, before we start, let’s have a review.
What was our lesson last meeting? Student 1: Our lesson last
Very Good! meeting is all about
preparing service station and
equipment.
What is Mise en Place? Yes Aries. Student 2: It is a French
Precisely! term which means “put into
place” preserve
preparations.
Who can give me an examples of common Bar Student 3: Examples of
supplies/ Accessories in preparing service common bar
station and equipment? supplies/accessories are
Excellent! dinner fork, serving spoon,
relish spoon, and silver food
cover.
And lastly,who can give me an examples of Student 4: Examples of
sanitation standards in handling Food service sanitation standards in
equipment? handling food service
equipment are never serve
food and cutleries that have
been dropped in the floor
Great! and wash and wipe dry food
containers before using
 them.
B.Lesson Proper Class, this morning were going to have an
1.Motivation activity. Let’s called this game “1,2,3 Go”.
Group yourselves into 4 (four).In this game
you will only choose the numbers 1,2 or 3 to
answer the questions. If the individual member
of the groups select the correct answer, they
will proceed to the next questions but the other
wrong individual group members who chose
the wrong answers are automatically
eliminated from the game. The last one who
still remain on the group will be announced as Yes Sir (students will do the
the winner. Did you understand class? activity)
2.Presentation Class did you enjoy the activity? Since Yes sir.
everyone had really enjoyed the activity. What Setting up dining.
do you think our lesson for this morning?
Very good.
Our lesson this morning is all about Set-up
table In the dining area.
3.Lesson Proper Aside from the kitchen, dining room area is the
most important part of a food establishment.
This is where the guests gather and enjoy what
the establishment offer. What do you think is Student 5: To have a good
the purpose of having dining room equipment set up and organize dining.
and service ware?
Definitely! The purpose of dining room
equipment and service ware is to make the
server’s job easier and complement any
decorations that are appropriate to the style of
service.

Who have an idea about table set-up? Student 6: Table set-up is

Bravo! Table set-up of restaurants and depend upon the customer.
functions room vary depending on the type of
service and requirements of customer.
Who can give me an examples of standards of Student 7: organized.
Table Set-up? Good.
These are the completeness, cleanliness, and
condition of equipment.
What else? Balance and uniformity
What is Ala carte? Student 8: single order
Ala carte is according to a menu or list that
prices items separately.
Very Good!

The steps on table set-up on Ala carte are first

check the condition and cleanliness of tables,
chairs, and equipment, set-up the placemats,
collect all silverwares to be setup on the tables,
lay down the silverware and set-up the water
goblet, folded napkins, condiments, bread
plates and cups and saucers.

What is table setting? Any idea? Student 9: The way you set
Great! Table setting refers to the way a table is a table with tableware.
set with tableware for serving and eating.
What we should observe in placing table
linens?
 Table linen has to be laid properly. A white is
preferred but not mandatory. The only rule is
to make sure that linen patterns and china
patterns do not clash. Student 10: The things that
On table set-up what are the things we need to we need to place on table
place? Definitely! set-up are table linens,
chargers, napkins,and
silverware.
Student 11: Knives, forks,
What else? spoons, glasses, and dessert.
Very good!
What is the proper set-up of spoons in the Student 12: Spoons are set
table? to the right of the knives in
Precisely! order for use.
Student 13: Glasses are set
How about the glasses? to the right of the table.
Very good.
Glasses are set above the plate to the right in
order of use from left to right: water glass, red
wine glass, white wine glass and champagne
flute.
What are the points to remember when laying
the table?
The table on which a table cloth will be spread
should be first covered with a baize base cloth.
Each cover should be well balanced and it
should be based on the size of table. Another?
Water goblets should be kept to the right of the
cover at the tip of the large knife.
Commercial glasses are now available
everywhere. Where from the simplest to most
traditional and expensive hired. Some of the
following are the factors of breakages of the
glassware, these are the mechanical impact,
thermal shock, improper handling, improper
racking, inattentiveness, improper bussing and
environmental factors. Student 14: Examples of
Who can give me an examples of proper proper storage of equipment
storage of equipment? are sort, clean and wipe dry
Very Good! all equipment before storing
them.
Student 15: a folded napkin
Who have an idea about napkin folding? is to be used by guest
Nice Idea! A folded napkin that is placed on
the table for the guest’s use to contribute to the
presentation of the cover and whole dining
environment.
These are the examples of napkin folding,
pyramid napkin fold, rose napkin fold and fan
napkin fold.
4. Generalization 1. What is table set-up? Why it is important? Student 16: Table setting
refers to the way a table is
set with tableware for
Very good! serving and eating.
Student 17: Table set-up is
important because it
influences the tone, the
feeling of people in getting
 together and make them feel
important by the appearance
of food served.
2. What is the purpose of having napkin Student 18: The purpose of
folding on table set-up? having napkin folding is to
enhance your table
Excellent! To make more attractive table set- presentation and create
up. harmonious atmosphere.

5. Application Any question class? None sir.

Please bring out the materials for table set-up.
Activity of the Group yourselves into four (4). Perform table
students serves as set-up included with napkin folding and
the evaluation and present it to the class.
is rated using a Here are the rubrics for presentation:
rubrics. Rubrics for Presentation
CATEGORY REQUIREMENTS POINTS

Cleanliness/ The set-up is neat 15

Neatness/ and in order.

Organized

Creativity and It contains many 10

presentation creative details
and/or
descriptions that
contribute to the
viewer’s
enjoyment.

Cooperation All members 5

contribute and
cooperate in set-
up.

Total 30

I will be giving you 30 minutes to do the task.

Any questions?
Okay you may start now.
Times up.
May I call on group 1 to present their set-up.
Group 2., group 3, group 4.
Congratulations group 4 for getting the high
score 28 points.
V. Homework 1. Research more about the different types of
table skirting.

That’s all for today class, thank you.

Prepared by:
Ariel V. Rivera
 Detailed Lesson Plan
HE-Food and Beverage
Services Grade 11

Prepared by: Ariel V. Rivera