SCHOOL SOUTHCOM NATIONAL HIGH SCHOOL GRADE LEVEL 12

DAILY LESSON LOG TEACHER SALLY LOU C. FERNANDO LEARNING AREA Food and Beverage Services

TEACHING DATES AND TIME SEPTEMBER 11-15, 2023 QUARTER First Quarter, Week 3

SESSION 1 SESSION 2 SESSION 3 SESSION 4 SESSION 5

40 minutes 40 minutes 40 minutes 40 minutes 40 minutes

I.OBJECTIVES 1. Distinguish the different types of
table settings;
2. Select the proper covers for the
restaurant theme or occasion
3. Perform the proper Table Setting according to its type 1. Identify the basic table napkin
folds;
4. Showcase understanding of table set-up principles
5. Receive feedback on final presentations 2. Demonstrate properly the basic
table napkin folds

A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.

B. Performance Standards The learner demonstrated knowledge and skills in food and beverage service related to table setting and napkin folding in accordance with the proper procedures and guidelines

C. Learning LO 3. Set-Up Tables in the dining area LO 3. Set-Up Tables in the dining area
Competencies/Objectives 3.1 Set up table & covers according to the standards of the food 3.1 Set up table & covers according to the standards of the food service establishment & predetermined
Write the LC Code for each service establishment & predetermined menu. menu. CODE: TLE_HEFBS912AS-le-f-3

CODE: TLE_HEFBS912AS-le-f-3

II.CONTENT Table Setting Table Setting Demonstration and Feedbacking Table Napkin Folding

III.LEARNING RESOURCES
A. References

1.Teacher’s Guides/Pages CAPSLET in Food & Beverage CAPSLET in Food & Beverage CAPSLET in Food & CAPSLET in Food & Beverage CAPSLET in Food & Beverage
Services, pages 1-5 Services, p. 1-5 Beverage Services, p.1-5 Services, pages 1-5 Services, pages 1-5

2.Learner’s Materials Pages

3.Textbook Pages Criseta M. Arcos, Evangeline V. Yu, Jelly M. Flores. Food and
Beverage Services Production Manual Development Team of the Food
and Beverage Services – TVL Track, Manual First Edition 2017,
Sunshine Interlinks Publishing House, Inc. p 36 – 45
Leonora D. Basbas. Food and Beverage Services, RBS Food and
Criseta M. Arcos, Evangeline V. Yu, Jelly M. Flores. Food and Beverage Services Production Manual
Development Team of the Food and Beverage Services – TVL Track, Manual First Edition 2017,
Sunshine Interlinks Publishing House, Inc. p 36 – 45
Leonora D. Basbas. Food and Beverage Services, RBS Food and Beverage Services, First Edition
2017, Rex Book Store, Inc. pp 45 – 52

4.Additional Materials from Learning
Resources (LR) portal
B. Other Learning Resources
IV.PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to formative assessment)
G. Finding practical/applications of
concepts and skills in daily living
Beverage Services, First Edition 2017, Rex Book Store, Inc. pp 45 – 52
1. TESDA Training Regulations 1. TESDA Training Regulations
2. depositphotos.com, belchonock, Table setting for breakfast - 2. depositphotos.com, belchonock, Table setting for breakfast - pictures: breakfast table setting
pictures: breakfast table setting https://depositphotos.com/31282187/stock-photo-table-setting-for-breakfast.html
https://depositphotos.com/31282187/stock-photo-table- 3. ftd.com, Lane Dittoe, Formal Table Setting
setting-for-breakfast.html https://www.ftd.com/blog/share/table-setting-rules
3. ftd.com, Lane Dittoe, Formal Table Setting
https://www.ftd.com/blog/share/table-setting-rules
Learners will give a review/ recap Learners will recall what they Learners will recall what they Learners will recall what they Learners will recall what they have
on the Proper Handling and storage have learned yesterday have learned yesterday have learned yesterday learned yesterday
of tablewares
Inform the learners about the Group Performance Task on Individual or group activity: Individual or group activity: Inform the learners about the
knowledge and skills that they will formal, informal, and breakfast Students set up tables Students set up tables knowledge and skills that they will
gain after the lesson. table setting according to assigned table according to assigned table gain after the lesson.
settings (formal, informal, settings (formal, informal,
breakfast). breakfast).
Ask learners, “What specialty Teacher will explain the scoring Teacher will explain the Teacher will explain the scoring What is the importance of having
restaurant do you want to try?” rubrics for the learners’ scoring rubrics for the rubrics for the learners’ table napkin as part of the table
demonstration learners’ demonstration demonstration setting?
Discuss Formal, Informal, and Learners will demonstrate the Learners will demonstrate the Learners will demonstrate the Teacher will demonstrate first the
breakfast table setting informal table setting breakfast table setting basic table napkin folds
Formal table setting
Differentiate and compare the Learners will be given time to Learners will be given time to Learners will be given time to Return-demo for learners on the
Formal, Informal, and breakfast prepare the necessary things prepare the necessary things prepare the necessary things basic table napkin folds
table setting and tablewares before the and tablewares before the and tablewares before the
demonstration demonstration demonstration
Learners will identify the tablewares The group will assess other The group will assess other The group will assess other Identify the seven basic table
used in the 3 types of table setting group’s demonstration group’s demonstration group’s demonstration napkin folds
Learners will explain in what way Learners will realize the Learners will realize the Learners will realize the Why is learning how to fold napkins
this lesson will help them in the importance of the activity importance of the activity importance of the activity important what are the advantages
future. of learning this lesson and how can
 you use it in your everyday life?

H. Making generalizations and Learners will give generalizations Group Demonstration Group Demonstration Group Demonstration Class demonstration on the basic
abstractions about the lesson on what they have learned table napkin folds

I. Evaluating Learning Teacher-made short quiz Reflection Reflection Reflection Reflection

J. Additional activities for application Learners will search on the different Learners will search on the Learners will search on the Learners will search on the Search on the different special folds
or remediation table setting styles from the different table setting styles different table setting styles different table setting styles from the internet and send in the
internet. from the internet. from the internet. from the internet. teacher-made FBS Facebook page.

V.REMARKS

PREPARED BY: CHECKED BY: NOTED BY:

SALLY LOU C. FERNANDO JOYCE B. CRUZ RODA S. BUENAVENTURA

Subject Teacher Subject Coordinator Head Teacher II / SHS Coordinator