Grade

10

Technology and Livelihood Education

HOUSEHOLD SERVICES

QUARTER 3 - MODULE 1
PROVIDE FOOD AND BEVERAGE SERVICE

LO 1. Prepare Dining Area

TLE_HEHS10HC-III.ae-9

1.1 show furniture setup correctly following standard

1.2 List down step by step procedures in dining area preparation.
 What this module is about ?
Welcome to the world of Household Services 10!

This quarter on Household Services focuses on providing food and beverage

for in-house or food establishment use. Knowledge and skills in this area could help
you obtain clear understanding of the knowledge, skills, and attitude that are highly
needed in food and beverage service.

In this quarter provides you with the basic knowledge and principles in proper
furniture set-up and dining area preparation by using different table appointments and
ways of table setting according to standards.

Information Sheet 1.1

Dining Area Preparation

Furniture set up
After the food has been prepared and cooked, the next step will be the place of
delivery. In food service industry, there are different styles to apply ranging from
small to large groups and from simple to elegant Set-up. It may depends on the type
of occasion

Some of the room arrangement considerations to remember:

 Size or square footage of the room area.

 Aisle space required for service personnel to go around while serving the
food.
 Service areas or wait stations, including the soiled dish areas.
 Placement of the beverage stations, coffee stations, and portable bar.
 Number of seats at each table.
 Shape and size of a table
 Total number of guests
 Activity and flow of the guests
 Fire and safety codes and the emergency exits
 Banquet style is generally used to describe room set ups for meal functions.
 Use round tables 66 to 72 inches
 Sit eight to ten guests per table
 Tables are usually ten feet apart from center to center
 Place chains a minimum of two feet from sidewalks.
 A. Banquet style set –up

A banquet setup style is round banquet tables set with

chairs, usually 10 chairs per a table. This setup is ideal for
large luncheons and dinners

Pros:

 Full potential for interaction between participants as

they face each other.
 Allows for more members to get to know each other; useful for networking
purposes.
 It maximizes the use of the space in the room.

Cons:

 Although it’s easy to interact with other members at the table, it’s not easy to
mingle with other participants at other tables.
 It has the tendency to isolate groups and form cliques.

B. Classroom set-up It is a classic classroom

style setup where tables and chairs are
arranged in parallel rows facing the front of
the room. It is common for lectures and
primarily supports interaction between the
speaker and the audience and less between
participants. Although, participants sharing
a table can do small group exercises or
sharing their work with one another.

Pros:

 Tables or desks are provisioned for taking notes and use of devices.
 It maximizes the space and seating plan with tables/desks.

Cons:

 Line of vision for participants seated near the front corners or back corners is
compromised
  Because of the angles of certain seats and tables, several participants may
have to twist or turn to have a good view of the speaker or visual aid.
 Interaction and eye contact is unlikely in this setup and group discussions can
be difficult.
C. U – shaped set-up
A U-shaped seating arrangement is just
what the name describes – a letter U
setup of tables and chairs arranged in an
open-ended shape with the participants
facing inwards. It is a classic
boardroom setup that enables members to
both face each other and the speaker.

Pros:

 It enables the presenter to closely engage with each participant.

 Participants can interact with one another.
 The open area can be set up as a presentation area or as a focal point.

Cons:

 The seating capacity of the room is not maximized since floor space is not
fully utilized.
 A majority of the participants view the front (speaker and visual aids) in a
sideway position. This can become uncomfortable as the session progresses.

D. Board room set-up
Conference or boardroom style has
one large table that fits around 7 to
20 people with room for their various
equipment such as laptops, mobile
devices and video conferencing
devices. All participants face the
middle to enable discussion and
interaction from all directions. The
boardroom or conference style can
also be adjusted to include many tables that form a hollow square/rectangle.

Pros:

 Allows for direct interaction between participants from any direction

 Table space allows for the use of laptops and other gadgets, paperwork and
consumption of food and drinks.
Cons:

 There are spots from where some participants may not be able to view slides
or other visual presentations clearly.
 Because participants are able to use their laptops and other devices, they can
easily shift their attention away from the meeting.
 The people at the far end of the table may feel isolated. Using circular or even
square type conference tables can diminish this isolation.

Information Sheet 1.2

Arrangement of Tables and Chairs

The preparation of the dining room is not complete without well -arranged
tables and chairs. The important guide is to provide enough space as required by the
type of service to be used. Formal services require wider covers compared to the
informal ones, such as the American and English services.

In a buffet service, tables can be arranged in different shapes such as the A

shape, G shape, zigzag, and hollow square. These can be arranged separately to
form food stations, such as a station for roasts, salads, and the like. Folding tables
can be constructed for this type of service to allow for different arrangements.

In arranging the tables, it is important to remember the following:

1. Provide for adequate space for the number of guests served.
2. Set the buffet table as close to the source of food as possible to allow the food
servers to replenish the buffet table promptly and with minimum obstruction
3. Study the logical movement of the diners to prevent crisscrossing, thereby
avoiding traffic and making service prompt and efficient

Information Sheet 1.3

Dining Equipment as Per Standard Operating Procedure

Work is made easier, labor costs are reduced, and sanitation is improved with
the use of the right food service equipment. Equipment must be properly arranged in
the dining area or kitchen, used and operated according to the manufacturer‘s
specifications to ensure lasting service
 Important Food Service Equipment

Serving counters, also known as cafeteria

counters, are custom-built or made-to-order
equipment which are used in the distribution of
food. The serving counter may be 6 meters or
longer depending upon the number of sections it
contains. Its length depends upon the variety of
food items to be offered, rather than the number
of customers to be served.

The counter surface is ideally covered with a plastic material such as formica
or stainless steel. It should also include a hot food container, also known as bain-
marie, a steam table designed to keep hot food hot. A tray trail measuring 25 to 30
cms. in width is usually placed at level with the counter space upon which trays can
be made to slide.

Trays are available in varied sizes and

shapes but the one commonly used in food
service is the rectangular type which
measures 36 by 46 cms. Other kinds of trays
include aluminum, stainless steel, plastic,
and fiberglass trays, Trays with divided
sections are also used to eliminate the use
of breakable dishes and the problem of washing them.
Shelving cabinets are made of wood or metal
supported by uprights to offer visibility of the shelf
contents and allow for maximum air circulation. They are
primarily used for storage of dry goods and supplies.

Refrigerators and freezers are used to hold food at sufficiently low

temperature in order to preserve the food‘s quality and safeguard it
against bacterial growth. There are different types of refrigerators and
freezers. These include the walk-in and reach-in refrigerators and
upright and box-type freezers.
 Working tables are especially made-to-order equipment for the
food preparation and cooking areas. Ideally, these tables should
have built-in ranges, fryers, broilers, and oven.

How Much Have You Learned?

Title of the activity : NAME ME.

I. Direction: Identify the different furniture set- Up and food
service Equipment.

1
2 3

4
5

II. Title of the activity. CORRECT ME IF I’M WRONG

Direction. Write YES if the statement is correct; NO if it is not correct. Then,

change the underlined word/s to make the statement correct.
________1. A banquet setup style is round banquet tables set with chairs, usually 10
chairs per a table
________2. The boardroom or conference style can also be adjusted to include
many tables that form a hollow square/rectangle
________3, The important guide is to provide enough space as required by the type
of service to be used
________4. In food service industry, there are different styles to apply ranging from
small to large groups and from simple to elegant Set-up.
________5. Tables are usually five feet apart from center to center
________6. In boardroom maximizes the use of the space in the room
________7. In banquet set up the people at the far end of the table may feel isolated
________8. boardroom style has one large table that fits around 7 to 20 people
________9. Formal services require wider covers compared to the formal ones, such
as the American and English services
________10. Classroom set-up is a classic classroom style setup where tables and
chairs are arranged in parallel rows facing the front of the room.

III. Title of the activity CHOOSE ME.

Direction. Read and analyses each sentence carefully. Choose the
correct letter inside the box.
A. Banquet Set -up B. Classroom Set -Up
C. u- Shaped Set-UP D.Board Room Set -Up

_____________11. It has the tendency to isolate groups and form cliques

_____________12. It maximizes the space and seating plan with tables/desks
_____________13. Line of vision for participants seated near the front corners or
back corners is compromised
_____________14. Interaction and eye contact is unlikely in this setup and group
discussions can be difficult
_____________15. It enables the presenter to closely engage with each participant.
_____________16. Table space allows for the use of laptops and other gadgets,
paperwork and consumption of food and drinks.
_____________17. This can become uncomfortable as the session progresses.
_____________18. Participants can interact with one another
_____________19.The people at the far end of the table may feel isolated
_____________20. The open area can be set up as a presentation area or as a
focal point.

Technology and Livelihood Education – Household Services 10

QUARTER 3- Module 1
SUMMATIVE EVALUATION
Name:_________________________________________________Date: _____________
Grade/Section:______________________________________________Score_________

Title of the activity :FILL ME!

Direction: Fill in the blanks with the correct term to complete the
sentence. Write the correct answer on the space provided.

1.Aisle space required for service personnel to go around while ___________.

2. Placement of the beverage stations, ___________, and portable bar.
3. ___________ is generally used to describe room set ups
4. Use round tables ___________
5. Place chains a minimum of ___________ from sidewalks.
6. Sit eight to ten guests per ___________
7. ___________ are usually ten feet apart from center to center
8. The preparation of the ___________ is not complete without well -arranged
tables and chairs.
9. Set the buffet table as close to the source of food as possible to allow the
___________ to replenish the buffet table promptly and with minimum obstruction
10. Study the logical movement of the diners to prevent ___________
11. Serving counters also known as ___________, are custom-built or made-to-
order equipment
12. Trays are available in varied sizes and shapes but the one commonly used in
food service is the rectangular type which measures ___________
13. The serving counter may be ___________ or longer depending upon the
number of sections it contains.
14. A tray trail measuring ___________. in width is usually placed at level with the
counter space upon which trays can be made to slide.
15. In a ___________, tables can be arranged in different shapes such as the A
shape, G shape, zigzag, and hollow square.

Title of the activity NAME ME!

Direction : Identify the word/s that being describe

_____________1. It is round banquet tables set with chairs,

_____________2. a letter U setup of tables and chairs arranged in an open-
ended shape 
_____________3. A setup where tables and chairs are arranged in parallel rows
facing the front of the room.
_____________4. It is a classic boardroom setup that enables members to both face
each other and the speaker.
_____________5. one large table that fits around 7 to 20 people with room for their
various equipment
_____________6.A style has one large table that fits around 7 to 20 people
_____________7. This setup is ideal for large luncheons and dinners
_____________8. It is common for lectures and primarily supports interaction
between the speaker and the audience and less between participants.
_____________9. It is require wider covers compared to the informal ones, such as
the American and English services
_____________10. In ___________The people at the far end of the table may feel
isolated

PERFORMANCE TASK!
Directions:Make Window Frames in your portfolio with cut-out
pictures from magazines and/ or downloaded pictures showing the
different table set-up. Write a brief description.

Congratulations! You did a

great job! Rest and relax a while
then move on to the next lesson.
Good luck!

Reference!
Learning Material: Household Service 10
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/490-banquet-room-setup-
styles.html
https://dentalfix.ca/shop/product/zirc-b-lok-flat-trays/
https://www.sessionlab.com/blog/room-setup/
NAME ME!
1. Classroom Set-up
2. Board Room Set- Up
3. U-shaped Set-Up
4. Banquet Set Up
5. Serving Counter

Correct me If I’m Wrong

6. YES
7. YES
8. YES
9. YES
10. 10 feet
11. Banquet set up
12. Boardroom
13. Yes
14. Yes
15. Yes
Choose ME
16. A
17. B
18. B
19. B
20. C
21. D
22. C
23. C
24. D
25. C

ASSESSMENT
FILL ME!
1. serving the food
2. coffee stations
3. Banquet style
4. 66 to 72 inches
5. two feet
6. table
 7. Tables
8. dining room
9. food servers
10. crisscrossing
11. cafeteria counters
12. 36 by 46 cms
13. 6 meters
14. 25 to 30 cms
15. buffet service

NAME ME
26. Banquet setup
27. U-shaped
28. Classroom set up
29. U shaped set up
30. Board room set-up
31. Board room set-up
32. Banquet setup
33. Classroom set up
34. Formal services
35. Board room