Department of Education

Caraga Administrative Region

Division of Surigao del Norte

Detailed Lesson Plan in T.L.E – Food and Beverage Services

School TUBOD NATIONAL HIGH SCHOOL

Teacher ELNORA G. MASCARIŇAS
Date and Time February 20,2020/1:00-2:00 pm

DLP No. Learning Area: Grade Level Quarter Duration

Food and 1 hour
_________ Beverage Services 11 4th 1:00-2:00

Content Select appropriate tableware and cutlery for the chosen menu

Content Standard The learners demonstrate understanding of concepts and principles in

welcoming guests and taking food and beverage orders.

Performance Standard The learners shall respond effectively and efficiently to customers’
special requests that are within the bounds of the service guidelines of
the establishment.

LO 3. Take food and Beverage Orders TLE_HEFBS9-12GO-IIe-f-3

Learning Competencies 3.3 Provide and adjust tableware and cutlery appropriate for the menu
choices in accordance with established procedures

1. OBJECTIVES

Cognitive •Identify the utensils for setting-up a table for lunch.

• Demonstrate the table set-up for lunch;

Psychomotor Provide and adjust tableware and cutlery and appropriate for the menu
choices in accordance with established procedures

• Relate the significance of setting-up a table in our daily lives.

Affective

TOPIC Table Set-up for Lunch

2. LEARNING
CG, internet (www.atasteofhome.com/how-to-set-a-table)
RESOURCES
(https://www.youtube.com/watch?v=hQYVX02X8dc)
 I.

I. PROCEDURE

Teachers Activity Learners Activity

A. Preliminary Activities

1. Prayer

Everybody stand! Let us pray first. Calles, please lead the Class praying…….
prayer.
2. Greetings
Good afternoon Ms. Mascarinas. We’re glad to
Good afternoon class. see you.

3. Classroom Management Practice

( The students arrange the chairs, aligning it,
Before you take your seats, arrange your chairs and make pick up garbage and throwing it in the garbage
your chairs align in front of you. Pick up all pieces of bins.)
paper/cellophane if there’s any and throw it in the trash bins.

Are you done?

Settle yourselves ! Yes ma’am.

4. Checking of attendance
Class Secretary Calles, who is/are absent this afternoon? Class Secretary: Nobody’s absent ma’am.
Very good!

5. Review of yesterday’s lesson

Okay class who can still remember our last topic?
What was it? Do you have an idea? (one student raised her hand)
Yes Jamaica? Jamaica: Our topic last meeting was all about
Table Etiquette?
Okay very good!
Rutchen: Table etiquette are the rules while
What is Table Etiquette? eating which may also include the appropriate
use of utensils.
Very Good!
Odtojan: The example of table etiquettes are:
Cite some examples of good table etiquette *Sit properly
*Talk about pleasant things
*Don’t talk when your mouth is full
Very well said Odtojan . *Say “excuse me” or “I’m sorry” if you burp

6. Motivation

Now, Let’s proceed to our new topic this afternoon! But

before that let’s have an activity first. This activity is called
“Hashtags (#)”.

Give me at least 2 words describing the picture and use

hashtag (#). Class, tell me what you observe in each picture
presented.
(picture#1)

Murillo : Ma’am I observed # food

In this picture class? # customers in the picture.
Yes Murillo?
Hooray Murillo, it seems that you are keen observant. Very
Good!

(picture#2)

How about this one? Cabanez: I observed #glasses #centerpiece in

Yes Cabanez? the picture.

Hooray Cabanez, good observation.

Very Good!

(picture#3)

Abrigo: I observed #tray #service in the picture

ma’am.

How about this one?

Yes Abrigo?

Very Good observation.

(students are raising their right hand)
Thank you everyone for all the ideas.
Who wants to guess what will be our topic for this
afternoon? Alac: Ma’am I think our topic for this afternoon
is all about centerpiece.
Yes Alac?

Nice try!
Another idea?
Pol: Ma’am I think our topic for this afternoon
Yes Pol? Is all about Table Set-up for lunch.

Very good! Very well said Pol

Our lesson for this afternoon is all about Table Set-up for
lunch. But before anything else , let us be knowledgeable
about our objectives.

Everybody please read. (everybody is reading)

At the end of the lesson, the learners are

expected to:
a. Identify the utensils for setting-up a
table for lunch
b. Demonstrate the informal table set-up
for lunch;
Provide and adjust tableware and cutlery and
appropriate for the menu choices in
accordance with established procedures
c. Relate the significance of setting-up a
table in our daily lives.
 B. Presentation of the lesson

Discussion
Class, the picture I presented is something to do with our
topic this afternoon.
Our new lesson for this afternoon is all about Table Set Up
specifically ‘lunch’. By understanding, knowing and
identifying Odtojan: “Table Setting” (laying a table) or
place setting refers to the way to set a table
with tableware-such as eating, utensils and for
Okey Odtojan kindly read the definition in the slide deck. serving and eating. The arrangement for a
single diner is called a place setting. The
practice of dictating the precise arrangement
of tableware has varied across cultures and
historical periods. Informal settings generally
have fewer utensils and dishes but use a
layout based on more formal settings. Utensils
are arranged in the order and according to the
manner in which the diner will use them. At an
informal setting, fewer utensils are used and
serving dishes are placed on the table.

Now that you already know our topic, let’s try to look at this
short video on how to set up a table.

1. Activity
(Group activity) 3 groups
To check your retentivity let’s have an activity that will
challenge your ability in remembering and understanding Students will watch the video.
level.

Direction: Draw the flatwares, glasswares dinnerware and

napkins in a manila paper. Each group must have a
representative to report your output and don’t forget to
include in your explanation the importance of it in our daily
lives. Expected output

Group I

Group 2

Group 3
 2. Analysis

1.What is the proper sequence in setting up a table especially 1.The proper sequence in TABLE SET UP FOR
in lunch set up? LUNCH

1. Setup the Centerpiece.

2. Setup the plates and napkins
3. Setup the flatware
2.Why do we need to follow the sequence in table setting 4. Setup the Glassware
service?
2. The way you set your table is important,
because it influences three things:

1. It indicates the tone/feeling that

people have about being together.
2. It lets people know that you think they
are important enough to put in extra
effort for them.
3. It influences the appearance of the
food served.

3.What difficulties did you encounter during the table set up? 3.The difficulties during the table set up

 Bad Tables. No one wants the sit at

the proverbial bad table. ...
 Too Many Tables. How do you
balance the need to serve plenty of
customers with the desire to give
them a great experience? ...
 Not Enough Storage. ...
 Inflexibility. ...
 Other Dining Room Activities

3. Abstraction
As we all know, table set up is about setting up the proper
utensils (glasswares, flatwares, dinnerware and napkins.
Direction: Fill in the empty table posted on the board
and identify the picture and put it on the proper
places.
 Expected output

4. Application

After what you have done lately, at this moment we will do

the real set up in front of the class by group. By doing that,
you are going to follow the steps and will be graded using the
rubrics. Each group will present their output and they
(The teacher presents the criteria of rubrics) will be rated based on the given rubrics.

Criteria (X) Level of Performance Total

4 3 2 `1
Table 10 Table setting Table Table Table 40
Setting is complete setting is setting is setting is
and correct lacking of lacking of not correct.
for meal. one item. three to
four items.
Flatware 10 All flatware Some Not all No flatware 40
was placed flatware is flatware are is in
in in in appropriate
appropriate appropriate appropriate position.
and correct position. position.
position.
Napkin 5 Napkin Napkin fold Napkin is No napkin 20
Fold design are are not limp on the fold evident.
creative and accurate. table.
appropriate.
100

C. Evaluation

Direction: Get ½ crosswise. Answer the following Students will get a piece ½ sheet of paper and
answer the given question
questions.
1. The first thing to be set on the table, with a napkin
placed on top of the plate.
a. Dinner plate c. Saucer
b. Soup bowl d. Salad plate

2. Where in the traditional table setting is the dinner

fork placed?
a. Directly above the water glass
b. To the right of the dinner plate
c. To the left of the dinner plate
d. Directly above the dinner plate
 3. The largest forks and used for the main course. It is
placed to the left of the dinner plate.
a. Salad fork c. Oyster fork
b. Fish fork d. Dinner fork

4. It is the smaller fork, is placed to the left of dinner

fork and is used to eat salad or appetizers.
a. Salad fork c. Dinner fork
b. Fish fork d. Snail fork

5. Which of the following is placed to the right side of a

table setting?
a. Dinner knife c. Salad fork
b. Dinner fork d. Bread plate

D. Assignment:

1. Study in advance the ‘ Proper

Grooming and Hygiene'.

Prepared by: Checked by: Approved by:

ELNORA G. MASCARIŇAS PETRONILA G. SALIL CONCORDIO G. CUBELO JR.

Teacher I Master Teacher I Principal I