Learning Area TLE PRAYER BEFORE STUDYING AND ANSWERING THIS

LEARNING PACKET
Grade Level 10

Quarter 4th Quarter

Ms. April Joy B. In the name of the Father, and of the Son and of the Holy Spirit. Amen.
Subject Teacher
Alfaro

Learning
8 Almighty Father, being the true source of light and wisdom, grant us the
Packet No.
grace of understanding, of knowledge and enlightenment of mind for us to
Week 8 (April 19- truly understand the lessons which are designed for us by our teachers.
23)
Week and Date
With love and compassion, we humbly pray that You will continue to heal
our land against this pandemic that we are facing right now. Guide us o,
Lord, unworthy as we are.

Reminders to Parents/Guardians:
Lord our Father, make us Your servant, to become servant to others, make
● The success of LHP and your child’s
us to become more in love, for us to give love to others and Lord,
learning relies on the partnership
continue to make us humbly knowledgeable of our own chosen expertise
between your child’s teacher and
that we become sharer of this knowledge to others.
you as parent/guardian. It will
require from you much greater
assistance and parental supervision
and involvement with their learning. These we ask through Your most holy name, together with Your begotten
son, our Lord Jesus Christ with the Holy Spirit. Forever and ever. Amen.
● Children must understand very
clearly that learning in LHP is like
being at school but in a home set up. San Lorenzo Ruiz, pray for us!

● This Learning Packet will be Jesus you are my Lord, my happiness lies in You alone!
collected by our school staff every
Friday.

In the name of the Father, and of the Son and of the Holy Spirit. Amen

UNIT II
CLEANING TABLE IN FOOD AND BEVERAGE SERVICES
UNIT MAP
In this unit, you will learn the following lessons:
Lesson 1: Clearing the Table
Lesson 2: Cleaning the Table and Changing Used Ashtrays
Before you start with our lesson, answer first the Pre-Assessment on the ASSESSMENT SHEETS.
Lesson #1: CLEARING THE TABLE
Objectives:
In this lesson, you are expected to:
1. have a working knowledge of rules and regulations in clearing the table; and
2. demonstrate clearing of table following standard procedure.
Concept Notes:
This lesson focuses on knowledge, skills, and right attitude in clearing the table. Techniques and safety tips are
presented for you to perform your task effectively.
Good service is also made possible by an efficient system of bussing and clearing dishes from the table. The
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following must be observed in clearing the dishes:
1. Always excuse yourself and ask permission from the guest when removing soiled dishes.
2. When everyone at the table has finished eating, remove all the soiled chinaware, flatware, and wine
from the right side of the guests‘glasses. But do not clear the water glass and coffee cups as they should
be refilled. Remove them only after the guests have left the table. Never reach across in front of a guest
in removing dishes. Remove serving dishes and silver first, then remove the dishes from each person's
cover, usually beginning with the hostess or guest of honor. Avoid stacking dishes on the table in front
of the guest in clearing the table. Use your left hand to remove the plate. Transfer it to your right hand
for the salad plate or other dishes
3. Brush the tables with a clean, moist side towel whenever necessary. Take care not to spill the crumbs on
the lap of the customer. Use small plate to catch the crumbs.
4. Buss out largest plates first, followed by the smaller ones so that they can be easily stacked.
5. When bussing, follow the standard procedure the 3S‘s –
 segregate, scrape, and stack away from the guest.
 Segregate Chinaware from glassware and cutlery.
 Scrape left over food and stack together the chinaware of the same kind and size.
6. Use appropriate trays for bussing – bar tray for the bar items (glasses and bottles), rectangular or oval
tray for chinaware.

Reference/s:
Bobby George, Food and Beverage Service: Retrieved from [Link]
[Link]/BusBoy/Mod1/M3_L1_clearing_soiled_dishes.html
Other Learning Resource/s:
To learn more about Clearing the Table, open the video file “Clearing the Table” saved in your flash drive.

Let’s check your understanding of our lesson. Answer Activities 2 on the ASSESSMENT
SHEETS.
Lesson #2: CLEANING THE TABLE AND CHANGING USED ASHTRAYS
In this lesson, you are expected to:
1. clean the table and change used ashtrays properly; and
2. observe table manners and etiquette.
Concept Notes:
Maximum Hotel and Restaurant has smoking zone and some are always smoking allowed for the guests.  In we
think about smoking then we have to think about ashtray at the same time of thinking about smoking. Because
without ashtray smoking is not perfect or suitable in any hotel and restaurant even in your own house.
However, if you work in a good and well reputed Hotel or Restaurant then there must be have an art of your all
kind of work.
Now we will come back to the main point in the main post, how to clean dirty ashtray from table and replace
clean ashtray on your table when your guests are still smoking on your table.

After the bussing and clearing procedures, closing will be the last step that staff should put in mind. Here are
some helpful tips that will guide you in accomplishing the task effectively.
1. Clean all tools, utensils, and containers.
 Empty, clean, and return all equipment at their right places.
 Turn off all appliances as necessary.
 Wrap, date, and refrigerate perishable food in clean containers.
 Recording of shift information (shortage, wastage and spillage).
 Requisition and restocking of station with the required ingredients and utensils used during the
day.
 Secure station.
Instructions in cleaning the table:
1. Remove all debris from the table. This includes all dishes, napkins, and garbage left behind by the
previous customer. Check for candy and gum that might have been smashed on seats or under the table,
and remove with a scraper.
2. Use a clean, damp rag to wipe the surface of the table. Use an abrasive cream made from baking soda
and water to remove any sticky, hard-to-remove substance. Apply a thin layer of paste, then use the rag
to scrub the table top until the caked on debris is removed. Check the seats for any food or sticky
objects, and use the baking soda paste to clean the chair or booth as well.
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 3. Rinse the rag with clean, hot water, and wipe off any traces of baking soda from the table and chairs.
This will likely require several attempts to remove the baking soda residue.
4. Fill a clean container with a 1/2 gallon of hot water. Add 2 tablespoons of bleach to the water and stir.
The mixture should not have an overpowering aroma, and should only be slightly detectable. If the
bleach water is made too strong, there will be chlorine residue left on the tables, and could be so strong
that the smell could make customers sick. If the bleach water is too weak, it will not have the
disinfectant properties to effectively clean the surfaces.
5. Dip a clean rag in the bleach-water solution, ring out the excess water and use the rag to wipe down the
surface of the table and chairs. Dry the table with a clean cloth before another customer is seated at that
table.
Changing of Soiled Ashtray
1. Get clean ashtray.
2. Cover soiled ashtray.
3. Set aside/ remove dirty ashtray.
4. Set table appointments
Reference: Bobby George, Food and Beverage Service: Retrieved from
[Link]
Other Learning Resources:
To learn more about Cleaning the Table and Changing Used Ashtrays, open the video file “Cleaning the Table
and Changing Used Ashtrays” saved in your flash drive.

Let’s check your understanding of our lesson. Answer Activity 2 on the ASSESSMENT SHEETS.

Learning Area TLE SCORE:

Grade Level 10 Activity 1: ___ /15 Remarks:________________

Quarter 4th Quarter Activity 2A: ___ /7 Remarks:________________
Subject Teacher Ms. April Joy B. Alfaro Activity 2B: ___ /20 Remarks:________________
Learning Packet
8 Teacher’s Note:
No.

Week and Date Week 8 (April 19-23)

Name of the
Learner

ASSESSMENT SHEETS

UNIT I: CLEANING TABLE IN FOOD AND BEVERAGES SERVICES

ACTIVITY 1. PRE – ASSESSMENT
A. Directions: Write the word TRUE if the statement is correct and the word FALSE if it is not correct.
_________1.Tables must be left unattended after the guests have finished eating.
_________2.Small plates must be removed first.
_________3.You can use any kind of tray for bussing.
_________4.It is proper to remove the plates of the guests even without their permission.
_________5.It is appropriate to remove soiled utensils at the right side of the guests.
B. Directions: Fill up the circles by writing a cleaning tool, equipment, supply or materials and its use.

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8)
ACTIVITY 2. CLEANLINESS NEXT TO GODLINESS
A. Directions: Arrange the following bussing and clearing steps in chronological order. Put 1 for the1st step, 2
for the 2nd step and so on, so forth.
_______1. Record your shift.
________2.Wrap, date, and refrigerate perishable food in clean containers
________3.Clean all tools, utensils, and containers. .
________4. Secure station.
________5.Empty, clean, and return all equipment at their right places
________6. Turn off all appliances as necessary.
________7. You will requisite and restock the station with the ingredients and utensils that were used during the
day.

B. Directions: Find and define the following terms in the password puzzle.
ASSOCIATION ORGANIZATION WORK ETHICS WAGE
EMPLOYMENT WORKFORCE WORKERS EDUCATION
PROTECTION

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.
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 Values Integration:
RELATED BIBLE VERSE:
Clearing a table is about more than the number of dishes you
can carry at once. It’s also about maintaining a clean and
welcoming atmosphere for your guests. In your own way, how “Wash yourselves, make yourselves
does cleanliness and sanitation affect food service? clean; Remove the evil of your deeds
from My sight. Cease to do evil.”
___________________________________________________
___________________________________________________ Isaiah 1:16
___________________________________________________

HOW DO YOU FEEL ABOUT OUR LESSONS? PLEASE CHECK YOUR SELF-EVALUATION.

I UNDERSTAND OUR I UNDERSTAND BUT I STILL I NEED HELP.

LESSONS. HAVE QUESTIONS.

STUDENT’S FEEDBACK/NOTE TO TEACHER: PARENT’S/GUARDIAN’S NOTE TO TEACHER:

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