SCHOOL MLGMNHS SECTION Grade 11/HE-2

TEACHER JOSEPHINE T.O SUBJECT Food and Beverage Services

RTEGA
NC-II

DAILY LESSON LOG DATE March 6, 2018 GRADING Second Semester

PERIOD
TIME 10-11 am

I. OBJECTIVE CG-Curriculum Guide

A. Content Standard The learner demonstrates an

understanding of the concepts and
principles in providing food and
beverage services.

B. Performance Standard 1. demonstrates the skills in the

selection of appropriate type or
style of table setting, and right
colour combinations for aesthetic
considerations.

C. Learning Competencies/Objectives LO 2. Prepare and Set Table

2.1 Set tables within the required

time frames in accordance with
the standards and/or customers’
special requests.

a. 1. Identify the different utensils to

be used in Russian table set up;
b. 2. demonstrate the skills in setting
up the different utensils in Russian
table set up; and
c. 3. observe proper handling and use
of utensils during laboratory.
d.
II. CONTENT Russian Table Set-up

III. LEARNING RESOURCES List of the materials to be used in

different days.

A. Reference “Food and Beverage Service

Customer Relation” First edition
2018 by Emilia S. Roldan, Benito T.
Edica, and Marian Joyce R. Santos
Page 80-85.

1. Teacher’s Guide pages CG p. 3/11

2. Learner’s Material pages

3. Textbook Pages: Food and Beverage Services p.

36/48

4. Additional Materials from Learning Laptop, LED TV/Projector

B. Other Learning Resources www.emilypost.com/advice/table-
setting-guides./

IV. PROCEDURES

Classroom Routine 1. Prayer

2. Greeting
3. Checking of cleanliness of the
classroom
4. Checking of attendance

A. Reviewing Previous lesson

Direction: The teacher will

show different pictures of
utensils and then the
students will classify each
utensil whether it is a
dinnerware, silverware, or beverage ware. If it is a dinnerware, the students will
wave, and if it is silverware they will dub, and they have to clap three times if it is
beverage ware.

Picture Analysis Student’s Answer:

Picture 1
Picture2 1. Silverware
Picture 3

Picture 4
Picture 5
Picture 6

2. Beverageware

3. Silverware

4. Dinnerware
 5. Beverageware

6. Dinnerware
B. Student’s Answer:
4 pics 1 word

Direction: This game is

called, 4 pics 1 word. The
teacher will show four
different pictures and then
the student’s will guess and
analyze it and try to figure
out what it is all about. Then they have to build words that are related to the
pictures to finish the game.

Picture 1

Picture 2

Picture 3

Picture 4

1. Russia/Russian
 2. Table

3. Set

4. Up
D. Activity

Direction: The students will give a creative presentation regarding the topic
assigned to their group. Each group will be given five (5) minutes to prepare and
three (3) minutes to accomplish the task.

RUBRICS EVALUATION FOR THE ACTIVITY

3 2 1

Speed Finish Finish on No

before the time attempt
given time
Cooperation All members Some of No
cooperate the attempt
with their member
group did not
cooperate
Presentation Finish the Finish the No
task with task with attempt
creativity less
creativity

Group 1 Give the utensils and materials needed for Russian table set up based on
your own understanding and present them in a form of rapping.
Group 2 Give the procedure on how to perform the Russian table set up in a form
of comic strips.
Group 3 Perform the Russian table set up based on your own understanding.

E. Analysis Student’s Answer:

1. What have you feel while doing the activity? “(Student 1: Sir, we feel happy
while doing the activity and it was
fun.)”
2. How did you find the activity? Is it interesting?

“(Student 2: Yes sir, the activity

was challenging and interesting.)”
3. Based on your activity, what are the utensils needed for Russian table set up?

“(Student 3: Sir the utensils

needed for Russian table set up
are, Centerpiece, Salt and
4. Why do you need to know the proper procedure of Russian table set up? pepper shaker, Show plate,
Dinner plate, Fish plate, etc.)”

“(Student 4: Sir we need to know

the proper procedure of Russian
table set up so that if someday , if
we get to able to work in hotel or
restaurant we already have an idea
on how to set the Russian table set
up.)”
F. Abstraction Student’s Answer:

Direction: Paste all the utensils and materials on the left side and then paste the
procedure on the right side in sequential order.

Graphic Organizer

Graphic Organizer
Russian Table Set up

Utensils&Materials Procedure Russian Table Set up

1 Step 1

2 Step 2
Utensils&Materials Proc

3 Step 3

4 Step 4 1. Centerpiece

First lay tab

5 Step 5

2. Salt&pepper shaker
6 Step 6

7 Step 7
3. Show plate
8 Step 8 Put the cen
the salt and
9 Step 9 shaker in th
4. Dinner plate the table.
10 Step 10

11
5. Fish plate
12

13
6. Salad plate Set the bott
14 with a “sho
on top of th
15 7. Soup bowl with
underliner
16

17 8. Bread&butter plate
w/ knife
18 A show plat
plate on wh
served whic
19
dinner plat
9. Dinner fork
salad plate
20
soup bowl
liner.
10. Fish fork

11. Salad fork

 12. Dinner knife

Place the br
butter plate
13. Fish knife
on the uppe
the plates.

14. Salad knife

15. Soup spoon

Arrange silv
16. Dessert
spoon&fork the order it
example, po
dinner fork
side of the
the fish for
17. Water goblet
of dinner fo
salad fork o
the fish fork
18. Red wine glass

19. White wine glass

20. Coffee cup and St

saucer w/ teaspoon
2121 Place knives an
the right side o
Point the knife
21. Table napkin toward the pla
the dinner knif
right side of th
is the fish knife
salad knife and
soup spoon.
 St

On the upper p
plates and belo
and pepper sha
dessert spoon

St

Set the water g

wine glass and
wine glass on t
right part of th
on the right sid

Ste

Lastly, put the

and saucer on
of the soup spo
the table napk
side of the sala

“(Student 1: We need to put

center piece because it adds more
beauty and attractiveness to the
table.)”

“(Student 2: We have to put salt

and pepper shaker to the table of
our guest if they want to add more
saltiness or more flavor on their
foods.)”
“(Student 3: The show plate is
much bigger than the dinner plate
and we also don’t eat on the show
plate.)”

“(Student 4: The difference

between the red and white wine
glass is, the white wine is much
slimmer than the red wine glass.)”
G. Application

Direction: With the guidance of the teacher the students should be able to
perform the Russian table set up based on the scenario given. The teacher will
divide the students into 3 groups then they will perform the Russian table set up
for maximum of three (3) minutes.

Scenario: If you’re a waiter working on a five star hotel, on what way are you going
to set the Russian table set up?

RUBRICS EVALUATION FOR RUSSIAN TABLE SET UP

CRITERIA

Completeness Demonstrated the

of table set up 5 Russian set up without
minimal errors
Proper order of 4 Performs the Russian set up
the utensils with organization
Speed Accomplished within the
3 given time

The picture below shows the proper set up of Russian table set up.

H. Evaluation

A. Direction: Read each questions carefully and choose the best answer on the
given options.

1. What type of table set up is the Russian set up?

a. Elegant&formal b. Beautiful c. Difficult

2. Proper handling of utensils is not necessary for setting up the Russian table set
up.

a. True b. False c. Maybe

3. Proper positions of utensils are important in setting up the Russian table set up.

a. True b. False c. Maybe

4. Russian set up is also known as ...

a. Service ala russe

b. Service ala fancaise

c. None of the above

5. Russian set up is similar to French service or “service a’ la francaise”.

a. True b. False c. Maybe

Answer key:

1. A
2. B
3. A
4. A
5. A

Index of mastery:
5-
4-
3-
2-
1-

K. Assignment

Direction: Research on how to set up trays and trolleys for our next discussion.

Reference: (BOOK) “Food and Beverage Service Customer Relation’ First edition
2018 by Emilia S. Roldan, Benito T. Edica, and Marian Joyce R. Santos Page 80-85

(INTERNET) http://emilypost.com/advice/table-setting-guides./

V. REMARKS _______I will proceed to the next

lesson

_______I will reteach the lesson

Prepared By: Checked by: Noted by:

ERICKSON DR. SUAREZ MRS. JOSEPHINE ESTEBAN B.

ORTEGA CASAUAY
F.B.S Student Teacher
F.B.S Teacher Principal II

MRS. LUCENIA E.
JUAYONG

Designated SHS
principal