Detailed Lesson Plan No.

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Learning Area: FOOD AND BEVERAGE SERVICES
Quarter: 1st QUARTER
Grade Level: 9
Duration: 1 hour

Content Standard The learners understand the importance of maintaining cleanliness and sanitation in food service areas and
to provide efficient food and beverage services, and their skills in managing the dining room to ensure a
positive and satisfactory experience for guests.

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

Learning LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
Competency and LO 3. Set-Up tables in the dining area
its Code 3.1 Set table according to the standards of the food service establishment
TLE_HEFBS9- 12AS-Ie-f-3
Key Concept STANDARDS OF TABLE SET-UP

At the end of the lesson, the learners are expected to:

I.LEARNING
OBJECTIVES a. identify the standards of table set up
b. appreciate the importance of standards table set up; and
c. perform the different types of standards table set up.
II.CONTENT

References Learning Modules, Curriculum Guide in Food and Beverage

Instructional Devices, Laptop, Speaker, and Pictures

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Resources
III.LEARNING
PROCEDURES
Preliminary TEACHER STUDENT CLASSROOM
Activities OBSERVATION
INDICATOR
Drill We will begin the class with
a prayer, everybody please
stand. Who wants to lead (Student raised their hands)
the prayer?
(The student leads the prayer)
Yes, Jessa please, lead the
prayer. Good morning, Ma’am Russelleen

Good morning, class!

Thank you, Ma’am.
Before you take your seats,
please arrange your chairs
and pick some pieces of We are fine, Ma’am.
paper under your chairs.
None, Ma’am.
How are you class?

Who is absent today?

COI No.5
Wow! Very good! All of you Established safe and
are present today. secure learning
Keep up the good work, environments to enhance
class. Classroom Rules learning through the
Be on time. consistent implementation
Now, as a reminder, I want Listen and follow Instructions. of policies, guidelines, and
you all to read our Keep the classroom clean and tidy. procedures.
Classroom Rules. Raise your hand to speak.  Classroom Rules
Respect classmates and their ideas. and Regulation

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 Thank you. Those are the
rules you need to observe.

At this moment, before we

formally start our lesson, I Yes, Ma’am.
would like to encourage
everyone to listen carefully
and participate on our
discussion.

Alright, are you ready class?

Review Now, I would like to ask you
some questions.

Can you still remember our Yes, Ma’am.

last topic?

Our lats topic is all about Cooking Tools and

If so, what was our last Equipment.
topic?

Yes, that’s correct.

Can somebody from the
class tell us what are some
tools or equipment use for (Student raise their hands)
cooking?

Just raise your hands if you Answer:

want to answer. 1. Measuring Spoons COI No. 9
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 2. Measuring Cups Used strategies for
Yes, Dara 3. Wooden Spoon providing timely, accurate
4. Cutting Board and constructive feedback
5. Knife to improve learner
performance.
 Appreciating
Yes, very good! students answer by
Thank you, Dara, giving appropriate
I am very happy that you compliments
still remember our last
discussion.

You really did listen to our

last discussion.

Keep up the good doings

class.
MOTIVATION At this point, to prepare you
more for the lesson, let us
have an activity.

Are you ready class? Yes, Ma’am.

Are you familiar with riddle/

That’s good! Yes, Ma’am.

That’s what we are going to Yes, Ma’am.

do now.
Are you ready?

ACTIVITY 1. RIDDLE

Instruction: In this activity,

you will read and guess the
riddle. I will give you 2
4
 minutes to think and the
student who will quess it
first will be given 5 points. If
you know the answer, raise
your hand. Do not answer in
chorus.
Yes, Ma’am
Do you understand the
instruction? No, Ma’am
Do you have any question?

Everybody, please read. COI No. 2

“I am fragile and transparent, Used a range of teaching
But I hold many wonders within. strategies that enhance
I can be filled with water or wine, learner achievement in
And reflect the light with a shine.”
literacy and numeracy
skills
What am I?
 English-Vocabulary
What do you think is the
Answer: Glass, Ma’am
answer?

Very Good!

Developmental
Activities
ACTIVITY At this moment, to further
prepare you for our topic
today, let's have a game.
This is called, Puzzle.
Are you familiar with this
game?

Activity 2. Puzzle

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This activity is by group.
You will be grouped into 2.
Each group will solve the
puzzle to create a picture.
After solving the puzzle,
post your output on the COI No. 3
board. Whoever finish first Applied a range of
will be the winner. Yes, ma’am! teaching strategies to
develop critical and
Are you ready? creative thinking, as well
as other higher-order
So here are the pieces of thinking skills.
the puzzle.  Picture Puzzle

Yes, Ma’am

So, let’s check if it’s correct.

Very good! Yehey!!

Alright, Group 1 will get 5

points because they
finished the puzzle first.
Yehey!
Group 2 will get points also
for doing their best.

Good job everyone! Enjoy Ma’am

How do you find the

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activity? Plates Ma’am

What have you seen in the Glass Ma’am!

pictures? Spoon Ma’am
Table Cloth
What else? Table Napkin Ma’am

Very good class.

Ma’am I think our topic for today is about Table
Setting

Base on the pictures what

do you think is our topic
today? Ma’am, Proper set up of dining tables

Very good! Thank you

What else?

Very good!
Thank you, class for
participating in our activity.

So, our topic today is about

Standards of Table Set Up When I hear table set-up the first thing comes in
my mind is the proper set up of the spoon, glass,
When you hear about table plates and etc. in the table.
set-up what comes first in
your mind?

Very good! Thank you.

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ANALYSIS Before we begin our formal
discussion, I want you to
read first our Learning
Objectives. At the end of the lesson, the learners are
expected to:

a. identify the principles and standards of

table set-up including completeness,
cleanliness, balance, order, eye appeal,
and timeliness.
b. appreciate the importance of proper table
set-up; and
c. Perform the proper set up a table
according to the outlined standards,
including proper placement of utensils and
Thank you! other tableware, ensuring cleanliness and
Remember that this are the good condition of equipment.
learning you need to
achieved after the
discussion. Yes, Ma’am

Standards of Table Set

Up

Do you have any idea what

is Standards of Table Set COI No. 1
Up? Ma’am I think Standards of Table Set Up is Applied knowledge of
dictate that every piece of glassware, plates, and content within and across
other items have a specific place where they will curriculum teaching
be placed. areas.
 History
Very good!

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Did you know people before Yes, Ma’am
used bamboo as their glass.

Alright, very good!

What have you observed

when your teachers/judges
rate your work?
Ma’am, based on my observation Ma’am they
Very good! rated our work through the Proper Standard of
Table Set Up

Class, please read the

number 1.
COI No. 2
Used a range of teaching
strategies that enhance
learner achievement in
literacy and numeracy
1. Completeness – all utensils such as chinaware, skills
glassware, flatware must be set-up on the table  English- Reading
prior to serving orders Skills

Thank you.

Do you have any idea what

does number 1?
It means that the utensils you will put in the
table should complete and arranged.
Yes, very good!
It means that all utensils,
including chinaware (plates
and bowls), glassware

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(glasses and cups), and
flatware (cutlery), must be
arranged and placed on the
table before serving orders
to guests. This ensures that
all necessary items are
readily available for the
dining experience.

Number 2 please read.

2. Cleanliness and condition of equipment – make
sure that all equipment are clean, good condition and
well sanitized before putting them on the guest table.

• No distorted utensils; No wobbly tables and chairs

• Linen of clean and well ironed; Placemats are clean
and no foul odors
• No broken chinaware’s and glasses

When you hear about

Cleanliness and condition of For me, Cleanliness and condition of equipment
equipment what comes in your means that you need to make sure that all the
mind? equipment you are using are all cleaned. COI No. 6
Maintained learning
environments that
promote fairness, respect
Excellent! and care to encourage
learning.
So, before putting the Yes, Ma’am  Calling different
equipment in the table you student to answer
need to make sure that all the question
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of it are clean to avoid throughout the
diseases. whole discussion

I have a question?

Do you have any glass

ware, flat ware, silver ware
that your mother hides in COI No. 2
your cabinet? Used a range of teaching
strategies that enhance
How many times do you Just like my mother, and have a lot of glassware, learner achievement in
clean it in a week? So, in a flatware, and other equipment, and she likes to literacy and numeracy
month how many times do hide them in the cabinet. What I do is clean skills.
you clean it? those items once a month, or sometimes I clean  Numeracy Skills
them this week and then again in the following
week, which is equivalent to cleaning them twice
a month."

Wow! That’s a good job!

Me, Ma’am
Next number who wants to
read?

Okay, Dara please read.

3. Balance and uniformity –

• There is a balance spacing between covers
and chairs

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 • Cutleries must be 1 inch from the edge of the
table
• Set-up the same glass and cutleries in the
table
What does it mean when
• Silverwares are aligned properly.
you hear Balance and
uniformity? When I hear Balance and uniformity it means
that when putting equipment in the table or
glassware it should be balance both sides have
equal proportion of putting of the equipment.
Okay, thank you! Very
good!

How about Uniformity?

Exactly! Uniformity means that all the equipment you will
put in the tables should be uniform.
Who wants to read number
4? Ma’am.

Okay, please read class.

4. Order – all service equipment is placed on the
appropriate side of the cover.
COI No. 4
• Right side: glasses, spoon, knife and cocktail fork Displayed proficient use of
• Left side: fork and side dishes Mother Tongue, Filipino
• Top: Water glass and wine glass must be on upper and English to facilitate
right side 1 inch from the teaching and learning.
tip of dinner knife  Use English as
• Center: condiments and flower vase medium of
instruction
throughout the
discussion

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Who can explain the Me, Ma’am
number 4?
In terms of order the equipment should place on the
appropriate place.

That’s right!
One of the standards in
tables set up is order, so
this is one of the most
important in setting of the
table. The equipment you
will put in the table have
their own appropriate place
where you will put them.

Base on the picture what

did you observe in picture? Based on the picture I observe that all the
equipment has their appropriate places where to
put.

Very good class!

Just like in the picture in the

right side are glasses,
spoon, knife and cocktail
fork, left side are fork and
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side dishes, top are water
glass and wine glass 1 inch
from the tip of dinner knife
and last the center are
condiments and flower Yes, Ma’am
vase.

If you have
clarifications/questions
don’t hesitate to ask.

If you think you are

confused with the words
and you can’t understand
English, please let me
know.

Okay, lets proceed.

Everyone please read

5. Eye appeal – the whole set-up must be

presentable
• The presidential table and buffet table are
skirted for banquet function

Attractive

Presentable
What does eye appeal mean?

What else?

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 Eye catching

Another answer?

Very good!

All your answers are

correct.

When it says eye appeal it

means that attractive. So,
your tables set up should be
appealing so that you will
attract the eye of your
costumers and get a
positive feed back

Next, everyone please read

the last number. 6. Timeliness – the set-up must be set
up 30 minutes prior to the operation.

In setting up the tables you need to double your

time to finish the set up in just 30 minutes.

What does it mean?

Very good, in setting the

table it should be no more None, so far ma’am
than 30 minutes because if
your too slow there would
None, ma’am
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 be a tendency that your
costumer will get angry.

Do you have any question

class?

Do you have any

clarifications?

ABSTRACT The teacher asks the

following questions:

You can answer in you own

dialect. COI No. 8
Adapted and used
1) Why is it important to culturally appropriate
properly clean the food Answer’s may vary teaching strategies to
service area and have a address the needs of
proper table set up? learners from indigenous
Answers may vary groups.
2) What do you think would  Addressing the
happen if you don’t the needs of IP’s
utensils in their appropriate
place? Answers may vary

3) How would you maintain COI No. 3

the cleanliness of your Applied a range of
restaurant and proper teaching strategies to
setting of the tables? develop critical and
creative thinking, as well
Excellent! as other higher-order
I think you really did listen thinking skills.
to our discussion. (students clap)  Asking questions
and allowing
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 Give a Mommy Dionisia students to answer
Clap based on their
ideas and
I believe you are all ready Yes, Ma’am experiences.
for your performance task
today!

Are you ready class?

APPLICATION Let me group you into 3
groups, let’s count from 1 (Students Counting)
to 3, starting from this row.

Okay, group 1 will stay

here, group 2 will stay here COI No.5
also and group 3 there. Established safe and
secure learning
Instruction: Each group will environments to enhance
perform the different learning through the
standard of table set-up. consistent implementation
of policies, guidelines, and
But instead of using the real procedures.
object we will use the paper
that printed with different  Classroom Rules
kinds of utensils. and Regulation

In manila paper you will

arrange the different types
of utensils according to
their appropriate place. I
will give you 5 minutes to COI No. 9
finish that task. Used strategies for
providing timely, accurate
Do you understand the and constructive feedback
instruction? Yes, Ma’am to improve learner
performance.
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Do you have some None, Ma’am  Time conscious
question?

Before we will start, I want you Category 25 15 10

read first the rubrics. Organization Demonstrates Demonstrates Does not
complete partial understand
understanding understanding the task
of the task of the task
.

Clarity All utensils are Some utensils All utensils

correctly are incorrectly are
placed placed incorrectly
according to placed
the standards .

Efficiency Completed Partially Did not

task within the completed complete
given time task within the task within
So, you will be graded given time the given
according to this rubric. time

Time starts now!

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 Times up! Are you all done?

So, let’s check the work of

each group

Okay, group 1 got 45 points

And group 2 got 46 points Yes, Ma’am

While group 3 got 47 points

Very good, class!

You did great! Yehey! COI No. 9
Used strategies for
Give a hand for everyone Yehey! providing timely, accurate
for doing your best. and constructive feedback
Yehey! to improve learner
Thank you, class for performance.
participating in our activity  Appreciating
and for doing your best on students answer by
the task given to you. giving appropriate
(Everybody claps their hands) compliments

EVALUATION To further check your

learning, we will have a quiz

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Direction:
Encircle the correct answer.

Don’t forget to write your COI No. 7

name, grade, and date Established a learner-
today in the worksheet centered culture by using
provided to you. 1. What does "completeness" in table set-up refer to? teaching strategies that
You have 5 minutes to a) All utensils are on the table respond to their linguistic,
answer. b) Only some utensils are on the table cultural, socio-economic
c) No utensils are on the table and religious backgrounds
d) Only the most important utensils are on the
 Socio-Economic
table

2. What is meant by "cleanliness" in table set-up?

a) All utensils are clean and in good condition
b) All utensils are dirty
c) Only some utensils are clean
d) Cleanliness is not important COI No. 3
Applied a range of
3. What does "balance" in table set-up refer to? teaching strategies to
a) All utensils are randomly placed develop critical and
b) All utensils are placed in a balanced and uniform creative thinking, as well
manner
as other higher-order
c) Only some utensils are placed in a balanced
manner thinking skills.
d) Balance is not important in table set-up  Assessing student
learning through a
4. What is meant by "order" in table set-up? written quiz
a) All utensils are placed on the appropriate side of
the cover
b) Utensils are placed randomly
c) Only some utensils are placed correctly
d) Order is not important in table set-up

5. What does "eye appeal" in table set-up refer to?

a) The table set-up is visually unappealing
b) The table set-up is visually appealing

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 c) Eye appeal is not important in table set-up
d) Only some parts of the table set-up are visually
appealing

6. What is meant by "timeliness" in table set-up?

a) The set-up should be ready 30 minutes prior to
the operation
b) The set-up should be ready 5 minutes prior to
the operation
c) The set-up should be ready 1 hour prior to the
operation
d) Timeliness is not important in table set-up

7. Which of the following is not a principle of table

set-up?
a) Completeness
b) Cleanliness
c) Disorder
d) Balance

8. What is the importance of having all utensils on

the table prior to serving orders?
a) It ensures completeness
b) It ensures disorder
c) It ensures uncleanliness
d) None of the above

9. Why should all service equipment be placed on the

appropriate side of the cover?
a) To ensure disorder
b) To ensure cleanliness
c) To ensure order
d) None of the above

10. Why should the set-up be ready 30 minutes prior

to the operation?
a) To ensure disorder
b) To ensure timeliness
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 c) To ensure uncleanliness
d) None of the above

V. AGREEMENT / Answer the question and write it in ¼ sheet of paper.

ASSIGNMENT 1.Imagine you are the owner of a restaurant; how would you manage to maintain the cleanliness and
maintain the proper set up of the table?
Excellent 20 points Good 15 points Fair 10 points Poor 5 points
 Provides a  Provides a clear  Describes a  Provides
detailed plan plan for basic approach minimal or
for maintaining maintaining to table setup, unclear plan for
cleanliness, cleanliness, mentioning maintaining
including including table layout and cleanliness,
regular regular tableware lacking details
cleaning cleaning arrangement on cleaning
schedules, schedules and without much schedules and
sanitation basic sanitation elaboration. sanitation
procedures, procedures. procedures.
and staff
training.
VI. REFLECTION What have learned
today in our class
Number of discussion?
learners who earned 80% in the evaluation.
__________________________________________________________________________

Number of learners who require additional activities for remediation who scored 80%.
___________________________________________________________________________

Did the remedial lessons work? Number of learners who have caught up with the lesson.
___________________________________________________________________________

Number of learners who needs to continue to remediation.

____________________________________________________________________________

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Which of my teaching strategies works well? Why did this work?

Russelleen L. Malimbog
Prepared by:

Prof. Jessa Bella

Mater
Check by:

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