J/SHS

Quarter 3, Week 1

TVL- SHS H.E. (Food and Beverage Servicing)

Activity Sheet Quarter 3 – MELC 1
Table Reservations

REGION VI – WESTERN VISAYAS

 REGION VI – WESTERN VISAYAS

TVL- HE (J/SHS )
Learning Activity Sheet (LAS 2)
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western

Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced

or transmitted in any form or by any means electronic or mechanical without written
permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE/TVL-SHS HE (Food and Beverage Services)

Activity Sheet

Writer: Sheryl A. Flores

Language Editor: Ella Mae M. Borbe
Illustrators: Zandiv Abonado, Jofel N. Nolasco, Jean Albert D. Palermo
Schools Division Quality Assurance Team: Jeanalyn L. Jamison
Ana Lee C. Bartolo
Division of La Carlota City Management Team:
Neri Anne M. Alibuyo, CESO V
Nely E. Garote
Melgar B. Coronel
Jeanalyn L. Jamison
Ana Lee C. Bartolo

Regional Management Team:

Ramir B. Uytico, CESO IV
Pedro T. Escobarte, Jr., CESO V
Elena P.Gonzaga
April C. Velez
Donald Genine
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Introductory Message

Welcome to TLE/TVL-SHS (Food and Beverage Services) Grade 9-12

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of La Carlota City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This is developed
to guide the learning facilitators (teachers, parents and responsible adults) in helping
the learners meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in acquiring
the lifelong learning skills, knowledge and attitudes for productivity and employment.

For Learning Facilitator:

The TLE/TVL-HE Food and Beverage Services Activity Sheet will help you
facilitate the Teaching-learning activities specified in each Most Essential Learning
Competency (MELC) with minimal or no face-to-face encounter between you and
learner. This will be made available to the learners with the references/links to ease the
independent learning.

For the Learner:

The TLE/TVL-HE Food and Beverage Services Activity Sheet is developed to help you
continue learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.

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 ii Quarter 2, Week 2

LAS 2 for Food and Beverage Services NC II

Name of Learner: __________________Grade and Section: __________Date: ______

Prepare Service Stations and Equipment

I. Learning Competency

LO 2 Preparing of service stations and equipment (C2)

2.1 Identify basic types of table ware.

2.2 Give the uses of table appointments.
2.3 Stock equipment, utensils, and supplies necessary for service.
2.4 Clean, wipe and put tableware and dining room equipment in their proper
places
2.5 Check the cleanliness and condition of all tables, tableware and dining room
Equipment.

II. Background Information

A food service establishment must have ample equipment, supplies and table
wares to cater the varying types of occasions, table services and courses ordered by
customers. It must have a pantry to store food, a stockroom to store equipment and
supplies, and a sideboard to place necessary table wares and table appointments. The
lay out of the sideboard depends upon the kind, and number of drawers to be used as
well as the type of courses to be served. A good sideboard must have a place for
dinnerware/chinaware, beverage ware/glassware/, and silver ware and cutlery for ease
of looking on certain. Items in a sideboard can be laid up in an orderly manner so that
the service crew will not find hard looking over a certain appointment especially during
busy hours. Below is a sample illustration of a sideboard.

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 1. Pitcher 12. soup plate
2. Glass cover 13. oval platter
3. Table napkin 14. fish plate
4. Salt and pepper shaker
5. Food tray 15. dessert plate
6. Spoon 16. bread plate
7. fork 17. salad plate
8. knife 18 dinner plate
9. Cups and saucers 19.tray for soiled
10. 10. teaspoons dishes

An example of a sideboard

Cleaning and wiping tableware

The following are simple tips to maintain cleanliness of table appointments.

A. Glasses:
Use warm water in washing glasses. Add few drops of vinegar to make it shiny. Drain using
a piece of linen cloth. Air dry before storing.
B. Cutlery:
Use warm water to wash cutlery. Use a dry, clean wiping cloth after draining. Air dry before
storing
C. Dinnerware:
Use paper towel or spatula to remove leftover food. Rinse it with warm water and dish towel for
drying

The dining table needs to be check

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often as possible, if it’s clean and
still be applicable to occupy by the
guest or needs to be change the
tablecloth, check for water marks of
glassware and be aware of dust or any stain in the china’s or silverware. Follow the
MISE-EN-PLACE of the table set-up,

It is a French term, meaning “put into

place or ORDER” in preparing the table.
Here are the typical side stand supplies
must be:
1. Table
2. Tablecloth
3. Flower vase
4. Salt and pepper shaker
5. Glassware
6. Flatware
7. Chinaware
8. Serviette
9. Chairs

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The following are the common restaurant’s supplies used in
preparing the service station:

FORKS:
 Dinner Fork – largest of the forks used in place
setting.

Fish Fork – four-tines fork used in eating fish.

Dessert or Salad Fork – four-pronged shorthanded

fork with broad tines which is used to
eat salad or dessert.

Escargot Fork – used for eating snails.

Photo courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory

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SPOONS:

Serving Spoon – used for serving, larger than a tablespoon and

has a long handle.

Dining Spoon – an oval bow used for luncheons and

dinners.
 Soup Spoon – used for thick and cream soup

Teaspoon – commonly used for coffee and dessert.

Demitasse Spoon – a very tiny spoon used in serving

demitasse coffee.

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL
Laboratory

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CUTLERY - Appointment referring to Knives

Spreader, a small blunt knife

used for butter

Cheese Knife, a double-pointed

knife used to cut knife
 Spreader, a small blunt knife
used for cutting dessert food

Dinner Knife -longest knife

among flat wares used to cut and
push main course during dining
a
nd dinners.

Knife with a broad blade, which

is used when fish is serve.

Steak Knife – knife with a serrated blade and a pointed tip used
for steaks.

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HOLLOWWARE: Vessels or serving dishes and other accessories

Pitcher – water container

Courtesy of https://pixabay.com/vectors/pitcher-red-juice-beverage-33337

Coffee Pot- container for brewed coffee

 Courtesy of https://pixabay.com/vectors/coffee-pot-tea-tee-vessel-willow-1300568/

Tea Pot – deep round dish

https://pixabay.com/illustrations/search/images%20of%20teapot/

Sauce Boat – container for serving sauces

https://pixabay.com/illustrations/search/sauce%20boat

Soup Ladle – large deep spoon with long handle

https://pixabay.com/illustrations/search/soup%20ladle/

Salt and Pepper Shaker – container of salt and pepper

https://pixabay.com/illustrations/search/images%20of%20salt%20and%20pepper%20shaker/

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TABLEWARE OR CHINAWARE- Table appointment in which food
placed
During dining

Show Plate- 14-inch plate serves as a base of dinner plate

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory

Dinner Plate- Serve as plate laden with main course

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory
 Fish Plate- plate used in serving fish course

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory

Salad/Appetizer Plate/ Pasta Plate/ Under Liner

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory

Soup Bowl- used in serving soup

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory

Bread Plate-a small plate used in serving bread

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory

Soy Dish- small plate used in serving condiments

Courtesy of Ms. Kristine M. Antonio

Photo taken from DHSBNHS-SHS TVL Laboratory

III. Resources:
Department of Education.( 2015 ) K-12 Basic Education TVL Food and
 Beverage Manual,Home Economics Manual ( pp.21-34 ) , Pasig, Philippines
Pixabay.com

IV. Activity Proper

Activity Task # 1

A. Directions: Group the following according to its type. Write your answer
on the table provided below.

1.Demitasse Spoon 6. Soy Dish

2. Escargot 7. Saucer
3. Sauce Boat 8. Salt and Pepper Shaker
4.Teapot 9.Fish Fork
5. Show plate 10. Soup Spoon

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FORKS SPOONS CUTLERY HALLOWARE CHINAWARE

Activity Task # 2

Direction: Aside on the given example on the previous activity, list down 5 tools you
knew in table set-up or in preparing the service stations and it is uses. Write your
answer on another sheet of paper.

1._________ 2. __________ 3. ________ 4. ________ 5. ___________

Activity Task # 3
 Draw 5 examples on each of the following. (Use Long Bond Paper)

1. FORK 2. SPOON 3. CUTLERY 4. HOLLOWWARE 5. CHINAWARE

RUBRICS FOR EXERCISES / ACTIVITY (ILLUSTRATING TABLE WARES)
5 3 1 Score

CREATIVITY The student explored The students tried The student

several choices before a few ideas before showed no
selecting one, generated selecting one or evidence of
many ideas, tried based his/her original
unusual combinations or work on someone thought
change. else’s idea, made
decision after
referring to one
source.
EFFORT/ The project was The student The student
PERSERVERANCE continued until it was finished the did not finish
complete as the student project, but it the work
could make it, gave it could have been adequately.
effort far beyond that improved with
required. more effort, chose
an easy project
and did it
indifferently.
CRAFTMNSHIP/ The artwork was Student showed The student
SKILL beautiful and average showed
patiently done, it was craftsmanship, poor
as good as hard work adequate, but craftsmansh
could make it. 10 not as good as ip, evidence
it could have of laziness
been a bit or lack of
careless understandi
ng.
TOTAL SCORE

ACTIVITY 4

Direction : Fill in your answer on the box provided below .

TABLE WARE WAY OF WAY TO MAKE WAY TO WAY TO DO
CLEANING IT SHINE DRAIN/RINSE BEFORE
STORING

GLASSES (1 ) Add a few drops Use a clean Air dry before

of vinegar piece of cloth storing

CUTLERY Use warm water (2 ) Use a dry, clean (5 )

to wash cutlery wiping cloth

DINNER (5) Not applicable (4) Dish Towel dry

WARE

V. Reflection
1. What is the secret why customers keep coming back in certain food establishment?
2. What is the importance of “everything on its place and a place for everything “?

VI. Guide Questions

1. What is an image portrayed by a food establishment when it gives priority to

cleanliness and sanitation?
2. Why there is a need to use a specific table appointment for a certain kind of
course?
3. Why there is a need to familiarize oneself of the different table wares?

VII. Generalization 11

Familiarization on the different types of table wares is one way to

accomplish a perfect set-up table presentation. Cleaning and sanitizing table
appointments gives a sense of responsibility for food service industries to look
for customer welfare. Proper storing of supplies and equipment paves the way
for easy access each time a service crew needs it.
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VIII. Answer Key

ACTIVITY # 1

KEY ANSWER EXERCISES

TEST A:
FORK SPOON CUTLERY HOLLOW WARE CHINA
WARE

-ESCARGOT -DEMITASSE -SAUCE BOAT -SHOW

--FISH FORK -SOUP SPOON -TEAPOT PLATE
-SALT & PEPPER SHAKER -SOY DISH
-SAUCER
 ACTIVITY #2 ANSWERS MAY VARY
ACTIVITY #3 ANSWERS MAY VARY

Activity #4

TABLE WARE WAY OF WAY TO MAKE WAY TO WAY TO DO

CLEANING IT SHINE DRAIN/RINSE BEFORE
STORING

GLASSES (1 ) Use warm Add a few drops Use a clean piece Air dry before
water in washing of vinegar of cloth storing
glasses

CUTLERY Use warm water to (2 ) wipe with Use a dry , clean (5 ) Air dry before
wash cutlery clean cloth wiping cloth storing

DINNER WARE (4) Use a clean Not applicable (3) Rinse it with Dish Towel dry
piece of cloth warm water

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