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    Week 3: Set-Up Tables in The Dining Area

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    Richele R. Valencia
    This document is a learning activity sheet about setting up tables in the dining area for Week 3. It includes introductory concepts on table setting, learning competencies and objectives, activities for identifying different table settings and creating a basic table layout, a rubric for assessment, answer keys, reflection questions, and references. The goal is for students to learn how to correctly set up tables according to standards and a predetermined menu.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Week 3: Set-Up Tables in The Dining Area

    Uploaded by

    Richele R. Valencia
    230 views5 pages
    This document is a learning activity sheet about setting up tables in the dining area for Week 3. It includes introductory concepts on table setting, learning competencies and objectives, activities for identifying different table settings and creating a basic table layout, a rubric for assessment, answer keys, reflection questions, and references. The goal is for students to learn how to correctly set up tables according to standards and a predetermined menu.

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    FBS SHS_Q1_W3-converted

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    This document is a learning activity sheet about setting up tables in the dining area for Week 3. It includes introductory concepts on table setting, learning competencies and objectives, activities for identifying different table settings and creating a basic table layout, a rubric for assessment, answer keys, reflection questions, and references. The goal is for students to learn how to correctly set up tables according to standards and a predetermined menu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    230 views5 pages

    Week 3: Set-Up Tables in The Dining Area

    Uploaded by

    Richele R. Valencia
    This document is a learning activity sheet about setting up tables in the dining area for Week 3. It includes introductory concepts on table setting, learning competencies and objectives, activities for identifying different table settings and creating a basic table layout, a rubric for assessment, answer keys, reflection questions, and references. The goal is for students to learn how to correctly set up tables according to standards and a predetermined menu.

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    © All Rights Reserved
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    WEEK LEARNING ACTIVITY SHEETS IN FOOD AND BEVERAGE SERVICES SHS

    SET-UP TABLES IN THE DINING AREA


    3

    Learner’s Name: _____________________________________________________


    Grade Level/Section: _________________________________________________
    Date: ______________________________________________________________

    I. INTRODUCTORY CONCEPT:

    Table Setting refers to the way a table is set with tableware for serving and eating. The
    arrangement for a single diner is called place setting. The menu and service style determine
    the type of table cover. The arrangement varies across cultures.

    II. LEARNING COMPETENCIES:

    LO 2. Set-Up Tables in the Dining Area


    Objectives:

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


    1. Set the table according to the standard of the food service establishment.
    2. Set covers correctly according to the predetermined menu.

    FOOD AND BEVERAGE SERVICES 1


    3. Set the table according to the standard of the food service establishment.
    4. Set the table according to the standard of the food service establishment.
    5. Set covers correctly according to the predetermined menu.
    6. Wipe and polish tableware and glassware before they are set up on the table.
    7. Fold properly and lay cloth napkins on the table appropriately according to
    napkins folding style
    8. Skirt properly buffet or display tables taking account symmetry, balance, and
    harmony in size and design

    III. ACTIVITIES:

    ACTIVITY 1: OH! WHAT IS IT?

    Direction: Identify the different types of table setting shown in the picture.

    1.____________________ 2.____________________ 3.____________________

    4._____________________ 5. ________________________

    FOOD AND BEVERAGE SERVICES 2


    ACTIVITY 2: HMMMMPPP… WHAT I KNOW?

    Direction: Make a layout for basic (breakfast) table set-up and labels each appointment.

    ACTIVITY 3: WHAT I HAVE LEARNED?

    Direction: Answer the following:

    1. How is table service and self-service different from each other?


    ___________________________________________________________________
    ___________________________________________________________________

    2. Enumerate the different styles of food and beverage table service?


    ___________________________________________________________________
    ___________________________________________________________________

    3. What are some advantages and disadvantages of the different styles of table
    service?
    ___________________________________________________________________
    ___________________________________________________________________

    FOOD AND BEVERAGE SERVICES 3


    IV. RUBRIC: ACTIVITY NO. 2

    Presentation/ Content - 50%


    Completeness - 30%
    Neatness - 20%
    Total - 100%

    V. ANSWER KEY:

    Practice Task No. 1 Practice Task No. 2

    1. French/Gueridon Service
    2. Russian Service
    3. American/ Plate Service
    4. English/ Host Service
    5. Buffet Service

    VI. REFLECTION:

    TAKE OUT FOR THE DAY!

    What meaningful discovery about setting up tables in the dining area have you gained from
    this learning activity sheet?
    _________________________________________________________________________
    _________________________________________________________________________

    How did the activity/task enrich your knowledge, understanding and appreciation of having
    appropriate table set up?
    _________________________________________________________________________
    _________________________________________________________________________

    CONGRATULATIONS!
    You made it with flying colors. Good luck on the next lesson

    FOOD AND BEVERAGE SERVICES 4


    VII. REFERENCES

    BOOKS
    Food and Beverage Services Manual
    INTERNET
    https://www.google.com/search?q=french+table+set+up&oq=french+table+set+up&aqs=chr
    ome..69i57j0i512l5j0i22i30l4.3631j0j7&sourceid=chrome&ie=UTF-
    8https://www.google.com/search?q=russian+table+setup&oq=russian&aqs=chrome.2.69i57j
    46i67i275i433j0i67l3j0i67i433j0i67l2j0i67i433j46i67.4199j0j9&sourceid=chrome&ie=UTF-
    8https://www.google.com/search?q=american+table+set+up&sxsrf=ALeKk029j4Kpa0LMetx2
    37Y1fvROKzICeQ%3A1629117575951&ei=h1waYcmEOciiwAOYgrDoBw&oq=american+ta
    ble+set+up&gs_lcp=Cgdnd3Mtd2l6EAMyBQgAEIAEMgUIABCABDIFCAAQgAQyBQgAEIAE
    MgUIABCABDIKCAAQgAQQhwIQFDIFCAAQgAQyBQgAEIAEMgUIABCABDIFCAAQgARK
    BAhBGABQmwdYxBtg0B1oAHACeACAAa4FiAHUEZIBBzMtMi4yLjGYAQCgAQHAAQE&sc
    lient=gws-wiz&ved=0ahUKEwiJ5KTzx7XyAhVIEXAKHRgBDH0Q4dUDCA4&uact=5
    Food and Beverage Services Curriculum Guide

    LAS DEVELOPMENT TEAM

    CRISTINE CHARMAINE R. VASQUEZ - Writer - Lacag National High School


    KATHERINE D. VALLADOLID - Content Editor - Tiwi Agro-Industrial School
    JAIRAH JOY I. CHAVEZ - Language Editor - Tiwi Agro-Industrial School
    NOE FRANCIS B. BELEN - Layout Editor - Tiwi Agro-Industrial School
    JANE ST. REVILLA - Content Reviewer - School Division Office of Albay

    FOOD AND BEVERAGE SERVICES 5

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