Republic of the Philippines

Department of Education
Region XI
Division of Davao City
TECHNOLOGY AND LIVELIHOOD EDUCATION
NAME: _________________________________ DATE: ________________
YEAR & SECTION: ______________________________
LEARNING ACTIVITY SHEET
FOOD AND BEVERAGE SERVISES 7/8
Quarter 1 Week No.6

SET-UP TABLES IN THE DINING AREA

CONTENT STANDARDS: The learner demonstrates understanding of concepts, and
principles in preparing the dining room/restaurant area for service.
PERFORMANCE STANDARDS: The learner:
1. demonstrates knowledge and skills in food and beverage service related to
setting the mood/ambiance of the dining area
2. demonstrates skills in the selection of appropriate type or style of table setting
with character, and right color combinations for aesthetic considerations
LEARNING COMPETENCIES: Set the mood/ambiance of the dining area
(TLE_HEFBS9- 12AS-Ig-h-4)

BRIEF DISCUSSION OF THE LESSON:

ELEMENTS OF SETTING THE AMBIANCE OF THE DINING AREA

The dining room is the place where food that has been carefully prepared is
to be served. At a particular restaurant, care must be taken to prepare and
organize the dining room in such a way that guests can be provided with efficient
service. Best food may lose its appeal if it is served poorly. On the other hand, good
service sometimes makes up for lack of food.
The mood or ambiance of a restaurant includes everything from lighting, the
arrangement of tables, chairs, and other dining room furniture to ensure comfort
1. Lighting: Light is important in a dining area
whether it is day or night. This is to provide a
dramatic impression and atmosphere inside the
restaurant. Lights differ in their effects on the
environment. It may be used for lighting to:
a. call attention
b. showing the work
c. expands or reduce space viewed in the room
d. asks Instructions https://tinyurl.com/2p94frex
e. please notice escapes and warnings
Types of Lighting Restaurants
1. Ambient lighting- this refers to the natural before installing additional lighting.
2. Accent lighting- to draw the attention and visual interest of the people.
3. Task Lighting- for tasks that require a more concentrated light source, such as
reading a menu or taking the form of overhead lamps.
2. Arrangement: Ensure the guests can easily move inside the restaurant as well
as the food attendant. Also, to maintain social distancing for safety purposes and
not to invade the customer’s privacy during their conversations.

https://tinyurl.com/4dn8eeyn
3. Music: Music will affect the mood of the restaurant. A positive of your restaurant
will be created by an ambient sound and customers will have the best dining
experience.
4. Decor: Decorations provide a positive impression from the customer, especially
upon their arrival. The decorating decisions should all be based around this chosen
concept.
https://tinyurl.com/2p8xpcxw

ACTIVITY 1. Look at the following scramble words below. Rearrange the

letters to form the name base on the given clue/description.

CLUE/DESCRIPTION JUMBLED LETTERS ANSWER

1. Balance and Uniformity • There is

RARNAEGMTNE
even spacing between chairs and covers

2. Appropriate color combinations are

CEDSRO
use

3. Aesthetic effects in a restaurant like

candelabra, chandelier, and other lamp GILGNIHT
fixtures.
 4. The restaurant’s atmosphere, mood,
BMAINACE
character, or fee

5. Sound-play an important role in

influencing the mood and perception of IMSCU
the customers

ACTIVITY 2. Write √ if the statement is correct and X if it is incorrect. Write

your answers on the space provided.
____ 1. The arrangement of chairs and tables should be far enough not to invade
the customer’s privacy during their conversations.
____2. The music should be loud so that customers can hear themselves in normal
conversation.
____3. Accent lighting refers to the natural before installing additional lighting in
each area or the normal room lights.
____ 4. Decorations provide a positive impression from the customer, especially
upon their arrival.
_____5. The dining room is the place where food that has been carefully prepared is
to be served.

ACTIVITY 3. In a separate short bond paper (landscape). Draw a floor plan of

your own dining area emphasizing your preferred table seating arrangement.

RUBRICS FOR EVALUATION:

Points Description
10 Able to perform the task correctly
7 Able to perform the task almost correctly
5 Attempted to perform the task
0 No attempt to perform

ESSAY. Direction: Explain briefly and write your answer on a separate sheet of
paper.
1. What do you think is the importance of setting the mood or ambiance of the
dining area? How does it affect your customers and service?
___________________________________________________________________________
___________________________________________________________________________

RUBRICS FOR EVALUATION:

Points Description
 5 if the given answer is correct
3 if the given answer is almost correct
1 if there is an attempt to answer
0 No attempt to answer

REFERENCES

n.d. Accessed August 14, 2022. https://tinyurl.com/2p94frex.

n.d. Accessed August 14, 2022. https://tinyurl.com/3wzjctp2.
n.d. Accessed August 14, 2022. https://tinyurl.com/2p8xpcxw.
Lorca, Arly John M. 2020. Course Hero. Accessed August 14, 2022.
https://www.coursehero.com/file/83635747/Food-Beverage-NCII-Module-
4pdf/.
n.d. PRO. Accessed August 14, 2022. https://tinyurl.com/4dn8eeyn.

Writer: Lovely Babes E. Lagud

Sub-evaluator: Randolf I. Romero
LRMS Evaluator: Ana Monica A. Ponsica
Education Program Supervisor: Marcelo O. Roco, PhD