Quarter 2, Week 3

TVL- (Food and Beverage Servicing)

Activity Sheet No. 3
Tables Setting in the Dining Area (C3)

REGION VI – WESTERN VISAYAS

 REGION VI – WESTERN VISAYAS
TVL - HE – Grade 11
Learning Activity Sheet (LAS 3)
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: Kristine M. Antonio
Language Editor: Ella Mae M. Borbe
Layout Artist: Zandiv G. Abonado
Schools Division Quality Assurance Team:
Jeanalyn L. Jamison
Sheryl A. Flores
Ana Lee C. Bartolo
Division of La Carlota City Management Team:
Neri Anne M. Alibuyog Ed.D. CESO V
Bernie L. Liboon
Melgar B. Coronel
Jeanalyn L. Jamison
Analee C. Bartolo

Regional Management Team

Ramir B. Uytico Ed.D, CESO IV
Pedro T. Escobarte,Jr. CESO V
Elena P. Gonzaga
Donald T. Genine

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Introductory Message
Welcome to TVL TLE/TVL-SHS (FOOD AND BEVERAGE SERVICES) Grade 11/12

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-SHS (FOOD AND BEVERAGE SERVICES 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-SHS (FOOD AND BEVERAGE SERVICES)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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 Quarter 2, Week 3

LEARNING ACTIVITY SHEET (LAS 1) NO.3

Name of Learner: __________________Grade and Section: __________Date: ______

Tables Setting in the Dining Area

I. Learning Competency

LO 3. Set-Up Tables in the Dining Area (C3)

3.1 Set the table according to the standards of the food establishment or
restaurant.
3.2 Set the covers correctly in accordance to the predetermined menu.
3.4 Properly fold and laid cloth napkins on the table appropriately according to
napkins folding style.
3.5 Properly skirt the buffet or display tables taking into account symmetry,
balance and harmony in size and design

II. Background Information for Learners

The style of table setting that you choose to use in your dining room or at your event
sends a message to your guests, letting them know what type of service they can
expect to receive. An empty table with no place setting is a clear indicator that the
service will be casual. By simply adding a set of silverware or place mat, you can
elevate the dining experience. Usually, the more items used in a table setting, the more
formal the service.

1. Dining Room Equipment and Service Ware

Every type and quality of facilities in the dining room should consider the type of
menu served, time of service, location, kind of customers, and customer’s load. You
should also consider the available space, amount of lightning, and ventilation
including pleasant views from the dining room windows that enhances the ambiance
and appeal of the setting, as it helps the server’s job easier, and complement any
decorations that are appropriate to the style of service.

2. Table and Table Cloth

It comes in different sizes (according to size of the table), shapes (oval, square,
rectangular) and material (damask, flannel, linen, cotton or synthetic). The size and

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 the amount of space needed for each guest is the primary concern in laying out the
dining room.
3. Table Set-Up
The method and type of serving food is based on the kind and number of courses
offered in a meal, the type and number of patrons to be served, the occasion as well
as the venue where it is to be held. Standard set up of restaurant and function rooms
depending on the type of service and requirements of customers.

4. Standard Table Set-Up

1. Completeness
 All needed such as tableware, glassware and other equipment that
may vary to the use of the guests.
 Coffee and tea should have sugar and milk/creamer on the sides.
 Show plate are needed when serving foods

2. Cleanliness
 Tools and equipment should be clean and sanitized
 No water marks on Glassware
 Avoid using cracked or chipped ware.
 Linen should always be clean, ironed and smells good
 Serviette must be clean at all times.

3. Balance
 Follow 1inch rule
 Alignment should be place properly

4. Appearance
 Table must be presentable
 Appropriate color combination and equipment should be used
 Having a suitable decoration/centerpiece will be used.

Table setting refers to arrangement in table set-up. The following are the basic
rules for laying the tables.

1. Table Liners – this is use to cover the table top.

2. Chargers – is a form of decorative elements that place under the plates to add
color and texture.
3. Table Napkin – refers to linens use to fold and placed at the center of the dinner
plate.
4. Silverware – should be placed in order, the diner starts at the end and works his
way in.
 5. Knives- always placed on the right side of the dinner plate. Used to cut meat.
6. Forks- placed at the left side of the dinning plate.
7. Spoons- these comes together with the knives.
8. Glasses- set above the plate to the right in order.
9. Dessert – this is placed after the main 2course was served.

Types of Table Set-Up:

INFORMAL TABLE SET UP FORMAL TABLE SET UP

Table Set-Up

Napkin Folding is type of decorative folding design used or done with a napkin.
It gives an artistic effect to the simplest table setting. It can be form of hobby or art, this
is most commonly encountered as a table decoration in fancy restaurant to make
pleasant, attractive and clean to the eyes of the guests. Napkins can be placed on the
plate, folded on top of the table, rolled and inserted in napkin rings or tucked into a
glass.
The following are the most common napkin folding
3 styles and the strategic step by step
procedure:

Crown
- fold napkin in half diagonally.
- Fold corners to meet top point.
- Fold bottom point 2/3 way to the top
and fold back onto itself.
- Turn napkin over bringing together,
tucking one into the other.
- Peel two top corners to make
crown. Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS school
- Open base of fold and stand laboratory.

upright.

Rosebud
- Lay the napkin out in front of you. Fold the
napkin in half diagonally.
- Arrange the napkin so the longest side is
closest to you and open the ended point of
the triangle is pointing away.
- Take the bottom right corner and fold it to
meet the top central point.
- Repeat the same process for the left hand
side.
- Flip the entire napkin over from left to right.
- Your napkin should resemble a diamond
point and fold it upwards so it sits three
quarters of the way up.
- Flip it back over once more.
- Fold thee left hand side over about three
quarters of the way.
- Fold the right hand side over but making sure
Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS
you tuck it inside the left hand fold. school laboratory.

cou
 Gently push both sides of the napkin to make
it form circle.

Birds of Paradise
4

- Fold napkin in half, and then half again

horizontally.
- Then fold in half diagonally with points
on the top and facing up.
- Fold left and right sides down along
center line, turning their extended points
under.
- Fold points of bottom corners
underneath and fold in half on long end. Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS
school laboratory.
- Pull up points and arrange fabric on a
surface.

Fan
- Lay napkin flat. Place the open napkin
face down on a flat surface.
- Fold in half lengthwise.
- Create accordion folds.
- Flip over and fold in half lengthwise

- Fold corner and tuck into center of the Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS
school laboratory.
napkin
- Stand upright and fan napkin out.

Bishop Hat

- Fold napkin in half diagonally

- Fold corners to meet at top point
- Turn napkin over with points to the top,
fold lower corner 2/3 way up.
- Fold back onto itself
- Bring corners together tucking one into
the other.
 - Open base of fold and stand upright. Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS
school laboratory.

5 tables to hide or cover the excess part of

Table Skirting is a form of art that decorate
the unpleasant views.

1. Design accordingly to the concept of occasion,

2. Materials needed:
 Cloth
 Pins
 Thumbtacks
 Thimble

3. Cover the top of the table with cloth by securing with thumbtacks at the edge of it.
4. Get the center of the table before starting.
5. Securely attach the cloth with the pin.
6. Make sure that all borders of the table are skirted equally.

EXAMPLES OF TABLE SKIRTING:

 Diamond – skirting done with a

fabric that features a diamond
pattern, one of the most intricate
design that needs patience.
Diamond Pleats
Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS school
laboratory.

 Ribbon Skirting or Bow Table

Skirting Style - is sometimes
called butterfly design. This
style is done over the big folds
of box pleats to produce better
look.
 Ribbon Skirting or Bow Table
Skirting Style
Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS school laboratory.

 Single pleats -One of the basic

and common design for 6
beginners, the details and
procedures may look easy, but
the neatness and the equality of
each measure is the key to
have and created the best look
of single pleats.

Single pleats

Courtesy of Kristine Antonio, FBS Teacher, taken at DHSBNHS-SHS school laboratory.

III. Resources:

“Google Privacy Policy,” last modified APRIL 26, 2019

https://www.edutopia.org/article/7-smart-fast-ways-do-formative-assessment

“Google Privacy Policy,” nd

www.napkins.com

“Google Privacy Policy,nd”

https://www.webstaurantstore.com/blog/2852/restaurant-table-setting.html

Department of Education.( 2015 ) K-12 Basic Education TVL Food and

Beverage Manual,Home Economics Manual ( pp.21-34 ) , Pasig, Philippines
Pixabay.com
IV. Activities / Tasks: 7
Performance task# 1

Directions : Set an informal or Formal style of table setting with a folded table napkin in
a table together with your chosen table skirting design. Select From the following set of
menus.

Set A Set B Set C

Breakfast : Lunch Dinner
Chocolate milk Camote Salad Mango Juice
Butter Bakareta Leche flan
Bread Rice Rice
Scrambled egg Guyabano shake Sotanghon
Fish Tocino Water Guisado
Rice Papaya Chapsuey
Water Fish fillet Water
Fried fish Melon
Banana

Take a picture and send it to your teacher via email or messenger. In the event you do
You will be grade according to this rubric.

Rubrics For Exercises / Activity (Illustrating Table Wares) Score

5 3 1
CREATIVITY The student The students tried The student
explored several a few ideas showed no
choices before before selecting evidence of
selecting one, one or based original
generated many his/her work on thought
ideas, tried unusual someone else’s
combinations or idea, made
change. decision after
referring to one
source.
EFFORT/ The project was The student The student
PERSERVERANCE continued until it finished the did not finish
 was complete as project, but it the work
the student could could have been adequately.
make it, gave it improved with
effort far beyond more effort,
that required. chose an easy
project and did it
indifferently.
CRAFTMNSHIP/SKILL The artwork was Student showed The student
beautiful and average showed poor
patiently done, it craftsmanship, craftsmanship,
was as good as adequate, but not evidence of
hard work could as good as it laziness or
make it. could have been lack of
a bit careless understanding.
TOTAL SCORE

V. Reflection

One way to get the attention of customers dining in a restaurant is a very good
table set up with accessories that would enhance its beauty and to achieve it we need
to learn table skirting designs, table napkin folding, and a well set up table
appointments.

VI. GUIDE QUESTIONS

1. Why there is a need to set the table according to standard of food

establishments?
2. what must likely to happen if you have a nice table presentation?
3. What is the purpose of skirting?

VI. Generalization
Set-up tables in the dining area following standards of the food establishment. To
make the table set up pleasing to the eyes of the customers you need to do a very nice table
presentation by following the proper placement of table appointments, do the skirting design
fold table napkin artistically .
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