Isabela State University

Ilagan Campus
A Detailed Lesson Plan in
Food and Service Management

Table Setting

I. Objectives:
At the end of the lesson the students should be able to:
a. Identify the different table wares needed in table setting;
b. Perform table setting; and
c. Appreciate the importance of table setting.

II. Subject Matter: Food Service

Sub-concept: Table Setting
Materials: Power point Presentation, Tableware
Reference: Food and Service Management book
Method: Lecture-Demonstration

III. Procedure

Teacher’s Activity Student’s Activity

A. Preparatory Activities
a.1 Daily Routine
a.2 Opening Prayer
a.3 Greetings
a.4 Review past Lesson
a.5 Motivation
(Showing contrasting Table setting
pictures followed by asking questions)

T: Imagine yourself in a fine dining

restaurant, and the table is et like this
(show slide of table set-up 1), How
are you going to feel? S: Ma’am!

T: Yes Mr. Orge?

T: Excellent! Even I will be

disappointed with that kind of service. S: I’ll feel disappointed Ma’am.
Now, how about if the table is set-up
like this? (Show pic 2) S: Ma’am!
 Teacher’s Activity Student’s Activity
T: Yes Mr. Aquino? S: Ma’am I feel; delighted and elegant.
T: Well said Ferdinand. Who has an S: Ma’am!
idea about our topic for today?
T: Yes, Jerome.

B. Developmental Activities
b.1 Presentation of New Lesson

T: Very good! Our topic is all about S: Our topic is all about table setting
table setting. Now, who can tell me what table Ma’am.
setting is? S: Ma’am!

S: Table setting is how to set a table in a

good manner.
T: That’s correct! Table setting
refers to the way the table is set with table ware
or table appointments for serving and eating.

T: Based on our past lessons what

are table wares again? S: Ma’am Table wares are the utensils,
plates, or dishes, glasswares that we use in
T: Very good! Okay, as what your eating.
classmate have said, table ware are those table
appointments that we need in eating.

b.2 Demonstration

T: Class, in Table setting we have S: Ma’am! The cover consist of line,

what we call The Cover, the cover is the smallest dinnerware, flatware, and beverage ware
unit in a table setting. Who has an idea what
does a cover consist of?

T: Very good! The breadth of the

cover ranges from 51 to 76 cm, but an average of
61 cm is widely used.

Remember, all table appointments laid

on the cover must be aligned 2 ½ to 4 cm from
the edge of a table.

We have different table setting or cover

for breakfast, lunch or dinner.
 T: Class Kindly read the basic rules Class: LINEN
when setting the cover… – Press the tablecloth to remove all
creases for a neat appearance. Lay
the tablecloth on the table, allowing
an overhang of 30 to 38 cm. Be sure
that the drops at the side of the table
are even. Check also that the shape
of the tablecloth conforms with the
shape of the table.
S: Ma’am! Napkins may be laid
T: Okay that’s for linen, how about for on the table in any of the following ways:
Napkins? At the center of the cover, between
the knife and the fork
On the dinner plate
On the left side of the dinner plate,
under the fork
– On the left side of the fork
– When the napkin bare simply folded
and laid on the left side of the plate,
the open edges must face towards
the right, facing the plate.
– Napkins may be folded in different
ways, ranging from the simple fold
to more elaborate ones.

T: Okay very good! How about the S: Ma’am! Flatware is placed on each
flatware, dinnerware and glassware? cover in the order in which it is to be used,
from the outside in, and about 1 inch from
edge of the table.
– Place the forks, with the tines
up, at the left of the cover, and place
the knife, with the cutting edge
toward the inside, at the right of the
knife. If no knife is required at the
meal, as in a situation when a salad
is served with a prepared sandwich
for the main course, the salad fork is
placed across a bread and butter
plate, either parallel to the edge of
the table or parallel to the rest of the
silver.

S: DINNERWARE:
– If bread and butter plates are used,
they are placed at the tip of the fork.
When the food is to be served from
 the table, place for each course
before the person who will serve.
BEVERAGEWARE
– A. Place the water glass on the
right side of the cover at the tip of
the knife, or at the tip of the fork
when this is set in the place of the
knife. As a general rule, the water
glass is placed where is easier for
the diner to reach.
– B. Fill glasses with ice and water
just a few minutes before serving
time. Water level must not exceed 2
½ cm from the top of the glass.
– C. When additional glasses, such as
for wines, are to be set, them into
diagonal line, to the right of the
water glass and a little toward the
table edge. Generally, not more than
three glasses should be set on the
table.
T: Excellent! – D. Always place a saucer or under
liners under a glass of iced tea or
coffee.
T: Now class, let’s watch a video on how to set-
up a table. (show video clip)

T: Based on the one I demonstrated and the S: Yes ma’am!

video clip presented, can you now set-up a table?

T: Okay, very good! Group yourselves into 6

then make a table setting either for breakfast,
lunch or dinner. Your work will be evaluated
base on a Rubric.

C. Generalization
1. What have you learned in our lesson?
2. Kindly tell the importance of table setting .

D. Evaluation
The students will be group into 6 and they will perform table setting either for
breakfast, lunch or dinner. The work will be evaluated base on a rubric.
IV. Assignment / Agreement:
Have an advance reading on the different Table services you can surf on the internet
using google, youtube or any Food service Management books. . You will be having
a culminating activity so please do research on how to make tour table set-up more
appealing.

Prepared by:

Aiza L. Layno
Student Teacher
 Table Setting Rubric

Handwashing POINTS
Followed steps 0-3 4-7 8-10
Missed all Missed two Followed all
0-10 points of the or more of of the
handwashing the handwashing
steps handwashing steps
steps
Preparation
Sanitation 0-3 4-7 8-10
Frequently Minimal Proper
0-10 touched touching of sanitation
eating eating methods
surfaces of surfaces of used
dishes, dishes,
glassware, glassware,
and flatware and flatware
Table Setting
Cover 0-3 4-7 8-10
0-10 Disregard of Some pieces Cover is one
one inch more or less inch from
spacing of one inch edge of table
cover from from edge of
edge of table table
Dinnerware/ 0-3 4-7 8-10
Glassware Disregard Some dishes Dishes and
0-10 Placement of and glassware
dishes and glassware are properly
glassware not properly placed
placed
Flatware 0-3 4-7 8-10
0-10 Disregard Some Flatware are
placement of flatware are properly
flatware placed
 not properly
placed

Attitude/ Behavior

0-10 0-3 4-7 8-10

Poor Shows some Has nice
attitude, interest and attitude,
shows pride in shows
minimal work interest in
interest and work
pride in
work
Teamwork
0-10 0-3 4-7 8-10
Student did Student Student
not work helped but worked
within his with within group
group, minimal and
wandered effort demonstrated
away from partially exceptional
group or helped other teamwork by
showed little team taking
group member or initiative by
participation
needed a lot working
of prodding together with
to stay focus other
in the group members
Work Standards 0-3 4-7 8-10
0-10 Work slowly Work slowly Work
with but quietly quickly and
unnecessary or quickly quietly
noise with
unnecessary
noise
Follow Table 0-3 4-7 8-10
Setting Failed to Followed Followed all
Procedures follow some procedures
procedures procedures in proper
0-10 in proper in proper sequence
sequence sequence
Clean-up 0-3 4-7 8-10
Did not Partially Table
0-10 clean the cleared table cleared
table.
Total: (100 points)