Republic of the Philippines

Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200

DETAILED LESSON PLAN IN

FOOD AND BEVERAGE SERVICE NC II
Grade 12- TVL-HE

I. OBJECTIVES
At the end of the lesson, the student should be able to:
 demonstrates the skills in the selection of appropriate type or style of
table setting, and right color combinations for aesthetic considerations.
 responds effectively and efficiently to customers’ special requests’ that
are within the bounds of the service guidelines of the establishment.

II. CONTENT
Standard of Table Setup
1. Completeness of table setup
2. Balance and uniformity of utensils
3. Order of the utensils
4. Eye appeal
5. Timeliness

III. LEARNING RESOURCES

A. Topic: Standard of table setup
B. References: Food & Beverage Service Procedures 2nd Ed. Daryl
Ace Coronel pp. 51 – 66 Competency-Based Curriculum
C. Teaching Materials: powerpoint presentation and
projector
IV. PROCEDURES

A. Introduction
 Prayer
 Attendance
B. Activity
Reviewing previous lesson
Answer the following questions:
1.Name the classification of table appointments.
2.What are the different components that make a good table?
3.What are some of the guidelines to be considered in purchasing tools, utensils
and equipment?

C. .Establishing a purpose for the lesson

Video presentation about napkin folding will be shared to the students
https://www.youtube.com/watch?v=vGPUh3LzDx0

D. Presenting examples /instances of the new lesson

 Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200

E. Discussing new concepts and practicing new skills #1

Cite examples of napkin folds that you know. Discuss your own procedures.

F. Discussing new concepts and practicing new skills #2

Presentation & Discussion

1. How to use a table napkin?
2. The placement of the table napkin
3. Formal points of the napkin folds
4. The basic folds
a. Lily/crown
b. Bishop’s hat
c. Fancy napkin folding
d. Candle
G. Developing mastery (Leads to Formative Assessment 3)

Practice the different styles of napkin folding (10 napkin folds in 3 minutes)

H. Finding practical applications of concepts and skills in daily

living
Why do we need to fold the table napkins creatively?
How important are the table napkin in setting the table?

I. Making generalizations and abstractions about the lesson

 Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200

J. Evaluating learning

Each learner must demonstrate 10 different napkin folds for 3 minutes

Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Neatness 5
Speed 5
TOTAL

K. Additional activities for application or remediation

Discover your own napkin fold style.

V. Assignment

Make a reflection towards the activity made

Prepared by:

Lovy Mae R. Ragmac

Teacher II

Checked by:

Maricel P. Ortega
Master Teacher 1