Republic of the Philippines

Department of Education
Region X

Lesson Plan in Food and Beverage Service Procedure

Content: Table Napkin

Content Standard: The learners demonstrate knowledge and competency in table set-up in
relation to the provision of excellent service

Performance Standard: The learners shall be able to execute the proper napkin folding
following the rules and regulations set thereof

Learning Competency: The learners demonstrate how to fold a table napkin in accordance to
qualifications and standardization

I. Objectives: The students shall be able to:

A. Provide measurement of the different sizes of the Table Napkin

B. Portray understanding on the proper use of Table napkin
C. Execute and demonstrate napkin folding
D. Attain the highest standard of quality service and maximum efficiency through
application of the food service policies, procedures and standardize

II. Subject Matter: Napkin Folding

References:

1. Soriano, N.N., Soriano, M.N., A guide to Meal Management and Table Service. 2011.
Third Edition. Rex Bookstore
2. Claudio, V.S., Leocadio, C.G., Escudero, E.G., Meal Management and Table
Service.2008. Revised Edition. Merriam and Webster Bookstore. Inc.
3. Roldan, A. S., Edica, B.T., Food Service and Bartending. 2003. AR Skills Development
and Management Services.
4. Strianese, Anthony J., Dining Room and Banquet Management. Fourth Edition 2008.
Thompson Delmar learning
5. Brown, et.al., The Waiters handbook. Pearson Education 2005. Singapore

Materials:

1. Fact Sheets
2. Table Napkin
Strategies:

1. Actual Observational Assessment

2. Interactive discussion
3. Presentation of actual table napkin

III. Learning Activities/Procedure:

A. Preliminary Activities:
 Opening Prayer
 Classroom Management Procedure to ensure Conducive learning environment.
 Checking of attendance
B. Review (5 min)
* Recalling of the previous lesson
C. Lesson proper

1. Motivation:
Per instruction from the Central Office, this week’s lesson must be integrated with the
topic that concerns the senior high school students as SHS Learners entitled “WHO AM I AS
A SENIOR HIGH SCHOOL LEARNER”

2. Presentation:
 Discussion on the Different Napkin Folding

3. Developmental Activities:
Individual Activity
 Student will be given a table napkin
 Student will execute a napkin folding following the standard design

4. Synthesis/Generalization: (10 min)

The students should be able to present their output to class (guided by a rubric)

RUBRICS

Creative Practicality Presentation Accuracy and Total

Execution Correctness Points
Napkin
Folding 10 points 10 points 15 points 15 points 50 points

IV. Evaluation

 Critique on individual output by their classmates and teacher

V. Remedial/Enrichment:

 Research on other design for napkin folding

VI. Assignment:

 Create an album of different Napkin folding using a recyclable paper

Prepared by:

RAYMOND JOHN M. BALILING

Subject Teacher