Professional Documents
Culture Documents
Uc1 - Fbsncii
Uc1 - Fbsncii
You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
Been working for some time.
Already completed training in this area.
At the end of this module is a Learner’s Diary. Use the diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your facilitator/ assessor. A Record
of Achievement is also provided by your facilitator to complete once you
complete the module.
Competency-based Learning Date Developed: Document No.
Material for (Food and Beverage June 2017
Issued by:
Services NCII)
Page 1 of
Developed by: Revision No.
Module Title: Ma. Joyce N. De
123
Preparing the Dining Castro
Room/Restaurant Area for
Service
This module was prepared to help you achieve the required competency
in Maintaining High Standard of Patient Services. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help
from your instructor.
Talk to your facilitator and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is divided
into sections, which cover all the skills and knowledge you need to
successfully complete this module.
Work through all the information and complete the activities in each
section. Read information sheets and complete self-check. Suggested
references are included to supplement the materials provided in this
module.
Most probably your facilitator will be your supervisor or manager.
Your facilitator will support and correct you.
Your facilitator will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.
You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice new skills during regular work
shifts. This way you will improve both your speed and memory and
also your confidence.
Talk to more experience work-mates and ask for their guidance.
Use the self-check questions at the end of each section to test your
own progress.
When you are ready, ask your facilitator to watch you perform the
activities outlined in this module.
Ask you work through the activities; ask for written feedback on your
progress. Your facilitator keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element, ask
the facilitator to mark on the reports that you are ready for
assessment.
When you have completed this module, and feel confident that you
have had sufficient practice, your facilitator will arrange an
appointment with registered assessor’s to assess you. The results of
your assessment will be recorded in your competency Achievement
Record.
Competency-based Learning Date Developed: Document No.
Material for (Food and Beverage June 2017
Issued by:
Services NCII)
Page 2 of
Developed by: Revision No.
Module Title: Ma. Joyce N. De
123
Preparing the Dining Castro
Room/Restaurant Area for
Service
TABLE OF CONTENTS
Title Page
List of Competencies
Introduction:
This unit covers the knowledge and skills required in the preparation of the
dining room /restaurant area before the start of the service operations. It
involves opening duties or the dining room mise-en-place prior to service.
This unit includes the knowledge and skills in taking reservations, preparing
service stations, table setting, and setting the ambiance of the foodservice
facility.
Learning Outcome:
Upon completion of this module, you must be able to:
Assessment Criteria:
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed
with the party making the reservation.
5. Additional information about the foodservice establishment
is provided when necessary.
CONDITIONS:
Student/ trainee must be provided with the following:
1. Equipment/Materials/Supplies
Telephone, calendar, clock, paper, pen, logbook/reservation form
ASSESSMENT METHOD:
1. Written/Oral Examination
2. Observation
3. Demonstration of Practical Skills
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Define table reservation
2. Understand the importance of table reservation
3. Appreciate the modern reservation system
Table Reservation
A table reservation is an arrangement made in advance to have a table
available at a restaurant. While most restaurants in the vast majority of the
world do not require a reservation, and some have no policy or simply any
channel for making one, so called higher-end restaurants mainly in
overcrowded cities do tend to require a reservation, and some may have
tables booked for weeks in advance. At particularly exclusive venues, it may
be impossible to make a reservation on the same day as the planned visit.
A client will always benefit from being able to make a table reservation
at the restaurant he wishes to go. Nowadays, the majority of people prefer to
go out knowing that they have a reservation, instead of incurring the risk of
not getting a table at the desired place.
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
TRUE OR FALSE
1. T
2. T
3. F
4. T
5. T
6. F
7. T
8. F
9. F
10. T
Learning Objectives:
After reading this Information Sheet, you should be able to:
Remember, your voice and attitude might be the first impression the
caller has of your company, so it is extremely important to be as polite and
professional as you can be. If you answer the phone with a positive tone, the
caller will instantly feel more comfortable and at ease, and this will reflect
well on your company.
Hello
Who is it?
Who?
What?
Hang on/Hold on.
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Module Title: Ma. Joyce N. De
123
Preparing the Dining Castro
Room/Restaurant Area for
Service
What do you want?
He’s busy.
Speak up. I can’t hear you.
I’ll tell him.
What’s your problem?
I’ll try and transfer you.
I’m sorry but I can’t help you.
On the telephone what would you say instead of?
Hello
“Good morning, thank you for calling ABC restaurant,
this is Joy. How may I assist you?”
Who is it?
“May I have your name please?”
Who?
“Who is calling please?”
“Can you repeat your name please?”
What?
“Can you repeat please?”
Hang on/Hold on
“Please hold on.”
“One moment please.”
“Just a moment please.”
What do you want?
“Is there anything I can do for you?”
“May I help you in anyway?”
“How may I help you?”
He’s busy
“Sorry he is not available at the moment.”
“Would you like to leave any message?”
“I am sorry he is in a meeting, do you wish to give your
number and we will call you back.”
Speak up. I can’t hear you.
“Would you please repeat I can’t hear you, the line is bad
can you call back?”
I’ll tell him.
“I will leave the message, thank you for calling.”
Equipment: telephone
Steps/Procedures:
1. Find a partner.
2. Create a short telephone conversation based on a given situation.
3. Perform your skit in front of the others and be evaluated.
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did they…………….
Smile
Learning Objectives:
After reading this Information Sheet, you should be able to:
In this section, reservation and blocking tables will be discuss to be able the
students learn the basics procedures on receiving table reservation in the
food service industry.
Taking Reservations
Sample Script
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
TRUE OR FALSE
1. T
2. F
3. F
4. T
5. T
6. F
7. T
8. T
9. T
10. T
Equipment:
Steps/Procedures:
1. Find a partner.
2. Design a reservation template using the information obtained during
table reservation
3. Use the template for the next task
Assessment Method:
Performance Assessment: will be using the Performance Criteria Checklist of
Task Sheet 1.1-3b
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did you…………….
CONDITIONS:
Student/ trainee must be provided with the following:
1. Dining Room/Restaurant Equipment/Tablewares/Table Skirting
Cloth/Table Napkins
ASSESSMENT METHOD:
1. Written/Oral Questionnaires
2. Observation
3. Demonstration of Practical Skills
Learning Objectives:
After reading this Information Sheet, you should be able to:
Because you are working with the public, careful attention must be
given to your personal hygiene and grooming. Hygiene means practices that
promote personal cleanliness and good health, and grooming means the
Competency-based Learning Date Developed: Document No.
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Preparing the Dining Castro
Room/Restaurant Area for
Service
process of making your appearance neat and attractive. For proper
appearance and to look well physically, you must have the proper amount of
rest each night. Bathe daily and apply an antiperspirant to prevent body
odors. Brush your teeth, use a mouthwash ad see a dentist twic a year. Use
breath mints or breathe sprays at work. Never smoke or chew gum in front
of guests. Wear your hair in a simple, stylish manner pulled back from your
face and avoid extreme hairstyles. Be sure your hair is clean and combed.
Use effective hair restraints such as caps, ponytail band, headbands,
barrettes and other accessories designed to be part of the uniform to prevent
the contamination of food or food contact surface.
Servers should be sure their hands and nails are clean because they
are on display and touching food and utensils. Scrub your nails and trim
them to a short, even length. Female servers may wear a conservative color
or clear nail polish. Keep your hands away from your hair and face. Wash
your hands thoroughly with soap after using the restroom, clearing soiled
dishes or handling money. Male server should be clean shaven. Female
should use a minimum amount of makeup, such as a conservative
application of eye make-up and lipstick. Perfumes and colognes do not
enhance food aromas and should not be worn. Check your total appearance
in a mirror before you start work. Ask yourself, “If I owned a restaurant,
would I want me as an employee?”
C. Sanitation Supervisor
It is advisable to have one staff in charge of maintaining the
sanitation of your kitchen and dining area. Working table, sink, stove
and other show-cooking equipment should be cleaned daily. Dining
utensils should always be sterilized. General cleaning should be done
every week to control insects and other pests.
D. Proper Food Handling
In the food service business, proper food handling and storage is
important to avoid spoilage and wastage. Remember, spoiled food that
is served would damage your reputation and business. It may even
cause harm to the customers. Avoid buying food or ingredients that are
easily spoiled. Determined the shelf life or the length of time food or
ingredients will stay edible. For example, fish can be stored in the
freezer for 2 to 3 days only. Leafy vegetables should be cooled on the
day bought; and meat should not be stored in big cuts because inner
part of the meat will not be frozen.
E. Waste Disposal
Having a proper system in waste disposal should not be
disregard. Segregate wet and dry garbage. Put black plastic bag in the
trash can for ease in disposing the garbage. The black plastic bag
should be closed and tied when already full to avoid being reached by
flies and other insects.
F. Cleanliness, Orderliness and Health of Workers in the Food
Service
These are other important considerations in the food service
business. Give specific responsibilities to all workers and make it clear
to them that it is their responsibility to satisfy and ensure the health
and safety of the customers. Ensure also that the cook and waiters
have clean bill of health. Require them to have regular medical
checkups. Only in the manner can anyone be assures as to whether
or not they are afflicted with a communicable disease.
G. Uniform or Clothes of the Worker
The clothes or uniform of the cook and waiters should be given
consideration. Clean and neat clothes and uniforms give the food
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Preparing the Dining Castro
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Service
business a good reputation. Wearing an appropriate outfit is one way
of showing respect to the customers.
H. Personal Hygiene of the Staff
Personal hygiene begins at home, with the essential elements for
good hygiene being a clean body, clean hair and clean clothing. Hair
in food can be a source of both microbiological and physical
contamination. Hairnets and beard covers should be work to assure
food product integrity. Long-sleeved smocks should be worn to cover
arm hair. Clean uniforms, aprons and other outer garments that are
put on after the employee gets to work can help minimize
contamination. It is imperative that they follow and understand basic
food protection practices and maintain a high degree of personal
cleanliness and good sanitation practices to prevent food product
contamination.
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Hygiene means the process of making your appearance neat and
attractive.
2. Grooming means practices that promote personal cleanliness and
good health.
3. Clean water is one of the most important aspects in food industry.
4. Dirty and messy working areas bring about most cases of food
contamination or food poisoning.
5. It is advisable to have more staff in charge of maintaining the
sanitation in the kitchen and dining area.
6. Proper food handling and storage is important to avoid spoilage and
wastage.
7. Segregate wet and dry garbage.
8. Health and safety of the customers is the responsibility of the waiters.
9. The clothes or uniform of the cook and waiters should be given with
least consideration.
10. Personal hygiene begins at work.
TRUE OR FALSE
1. F
2. F
3. T
4. T
5. F
6. T
7. T
8. F
9. F
10. F
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Discuss the side works of service staff and their station assignment
2. Identify the different areas in the dining room that should be prepared
before and after each operation
3. List the tools and utensils to be prepared for service.
In this section, it will provide the ability of the food and beverage wait staff’s
to supply quality service in the restaurant environment.
Mis-en-place Preparation
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Sidework is a term designating all the duties the waiters/waitress
performs other than those directly related to serving the guests.
2. A waiters’ service station is a section of the dining room which is
assigned to a waiter/waitress.
3. Dining room managers often assign stations to waiter/waitress on a
rotational basis.
4. New waiters/waitress has permanent stations which may be larger or
more desirable than others.
5. Servers with seniority may be assigned a less desirable station.
6. Use a clean cloth or sponge in a solution of strong detergent and
warm water to wash the tables.
7. A cover is a person’s place at the table.
8. Carry supplies to the tables on clean plates.
9. Handle dinnerware by the edges.
10. A station is usually a sideboard where items for immediate use
are stored.
TRUE OR FALSE
1. T
2. F
3. T
4. F
5. F
6. F
7. T
8. F
9. T
10. F
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did you…………….
All tableware and dining room equipment are cleaned, wiped and
put in their proper places.
Special tent cards and similar special displays are put up for
promotion.
Condiments and sauce bottles are refilled and the necks and tops
of the bottles are wiped clean and dry.
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Name the various types of table appointments used in the dining area
of a food and beverage service establishment
2. Mention the criteria for selecting service equipment
3. Describe the standard sizes, uses and upkeep of the dinnerware,
glassware and flatware used in different outlets in the food and
beverage service department
Introduction
The table is the “center of attraction” when it comes to food service.
Whether it is a mere canteen or an exquisite restaurant in a hotel, it is the
meal time and all other times that food is served, have a social function and
where is deemed that an immaculate table be seen. This is a time when
people come together to eat, talk and share experiences. People join with
others at mealtime because it is enjoyable to share a meal. The table setting,
the way the meal is served and the behavior of those at the table is set with
the comfort and convenience of the people in mind. The table need not be
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Issued by:
Services NCII)
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Preparing the Dining Castro
Room/Restaurant Area for
Service
elaborate to make it attractive. However, a table should be well laid so as to
stimulate people appetite. The equipment and other things used to set a
table are called table appointments. They include the table linen,
dinnerware, flatware and centerpieces.
The Table
The size and shape of tables depend entirely on the availability of
space and the kind of service employed. Normally, three types of tables are
used: the round, the square and the rectangular.
Table Linen
Table Cloths
Tablecloths are the foundation of your table decorations. For formal
meal, or perhaps to
conceal an
unsightly dining
table, a full
tablecloth is a
smart solution. For
a simpler and more
minimal setting, or
to highlight a
beautiful dining
table underneath,
only a table runner
may be necessary.
These are made with different fabrics and in different colors. Usually,
patterned or colored table cloths are used for casual dining whilst
white and pastel plain
clothes are used for more
formal occasions.
The size of a tablecloth
is determined by the size of
the table on which it would
be put. Tablecloths should
hang down the side of the
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Preparing the Dining Castro
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Service
table up to at least 30 cm. For very formal and buffet tables, the
cloth should hang almost to the ground. Tablecloths should be well
ironed and used without creases.
Placemats
Placemats and napkins are the next layer of table setting. If
your tablecloth is more muted and subtle, or if you skipped out on
using one all together, consider being bold and having more fun with
the placemat and napkin selections ---- perhaps a colorful graphic
print or unusual material selection. They usually measure about 28-
43 cm. They came in various shapes e.g. rectangular, oval, round
etc. The material used includes linen, lace, plastic, jute, cork etc.
Placemats are easier to maintain but they cannot be used for
very formal occasions. They are used on tables that are beautiful.
Sometimes they are placed on tablecloths to protect them. Tablemats
are used to cover the place occupied by one person whiles tablecloth
cover the whole table.
Table Runner
Table runners complement your table settings by adding color,
texture and a unifying
element to your table’s
cape. Table runners
add a touch of
elegance, bringing a
sense of tradition to an
occasion. Table
runners are usually
30-33 cm wide and a
little longer than the
table on which they are
used. They are often
used alongside
placemats. They are placed across the middle for the dining table
lengthwise.
They are mostly used to make the table attractive. Also they can
be a silencer to prevent dinnerware from making noise on the dining
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Preparing the Dining Castro
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Service
table; they can also serve as a head pad. Below are the following
guidelines in using a table runner.
1. Measure the width and length of your table. Place your
tablecloth on the table and adjust it so that all sides hang
evenly. Your tablecloth should hang 6 inches past the
table edge all around.
2. Use a table runner that is one-third the width of the table.
The length should be 12 inches longer than the length of
the table, allowing each end to hand 6 inches past the
table edge on each end.
3. Place the table runner on top of the tablecloth directly
down the center of the table. The edges of the table
runner should meet the edges of the tablecloth. You can
adjust these lengths according to your table size, allowing
for a drop of up to 15 inches.
4. Place your centerpiece in the center of the table directly
on the table runner. If you’re using two or more
centerpieces, place them at equal distances on the table
runner at equal distances from the center of the table.
5. Use two or three table runners and place them across the
width of the table to create a more contemporary appeal.
The widths of these runners should be narrower than the
one used for the length of the table. The lengths of the
runners should be 12 inches longer than the width of the
table, so the edges still have a 6 inch drop. This look
works well on longer tables. Allow at least 2 feet between
runners when turning them sideways. Otherwise, the
table looks overcrowded.
6. Use a shorter table runner to highlight a centerpiece in an
informal table setting. Use a table runner that is one-third
the length of the table and place it in the center. Place the
centerpiece on the runner, which then acts as a textural
element to the centerpiece.
7. Use a table runner without a tablecloth to highlight the
table itself. Lay a solid-colored table runner along the
center of the table. Use a densely woven linen or cotton
material to match the texture of a solid wood table. For a
Table Napkins
Table napkins are made with fabric or paper. The fabric must be
absorbent. They can be made to match other table appointments or
to contract them. There are different napkins sizes.
Napkins are usually square. The following list shows what sized
napkins are used for various occasions:
1. Formal, Multiple Course, Meals – large napkin (22 to 26
inches square)
2. Buffet Service – medium to
large napkins (18 to 24
inches square or 12 x 22
inches)
3. Informal Dinners – medium
napkins (18 to 20 inches
square)
4. Luncheons – smaller napkins
(14 to 16 inches square)
5. Tea – small napkins (12
inches square)
6. Cocktails – very small
napkins (9 inches square, 4 x 6 inches, or 6 x 8 inches)
Napkins
at a formal meal
should match
the color of the
tablecloth.
Napkin texture
should be
compatible with
that of the other
linens at the
table and tableware finish. Fine textures work best for formal
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Preparing the Dining Castro
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Service
occasions, while unique textures can be used at informal meals to add
interest to the table setting. Napkins are placed in the center of the
service plate to save space at a formal event. Table napkins can be
made of paper. They are cheaper and save washing. They can however
be used only for informal dining. Table napkins are made for wiping
hands, wiping the mouth, and protecting clothing when eating
Silence Cloth
A heavy pad of material used underneath tablecloths. It is
usually fits the size and shape of the table without any allowance for
overhang. The best materials used are quilt, flannel, felt and thin
foam. Besides improving the appearance of the tablecloth, silence
cloth protects the table from hot dishes and deadens sound when
plates and serving dishes are placed.
Top Cloth
Small pieces of material placed on top of tablecloths. They
protect the tablecloths and eliminate the need for changing the large
tablecloth more frequently. All that is needed is change the top cloth
daily
.
Dinnerware
3. Platters –
usually
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Service
oval-shaped dishes used for serving a variety of foods, they
come in different sizes.
5. Teapot – generally
shorter than coffee
pots and can be used
to serve hot water or
used to steep tea
Flatware
This is sometimes called silverware and it refers to the equipment
used for eating and serving food at table. Table knives, forks and spoons,
serving spoons and forks, dessert spoons and coffee spoons are all called
flatware. They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and
coffee. You should avoid their prolonged contact with these foods. Discolored
stainless steel can be cleaned with non-abrasive materials like sifted wood
ash.
Before cutlery can be used by guests you must make sure it is clean
and polished. It is important to handle cutlery carefully. Do not tumble it
out of the wash basket or throw pieces on top of each other or you will cause
scratches. For hygiene reasons, cutlery that has been dropped on the floor
must be sent back through the wash cycle. Cutlery is polished using a lint-
free towel or polishing cloth straight after coming out of the dish washing
machine. If this is not possible then it should be dipped in a very hot water
that has had a few drops of vinegar or a slice of lemon added, and then
polished.
Types of Flatware for Cover and for Serving
Glassware
Water Goblet
2. Sugar
bowl – used to serve
granulated sugar as well as
sugar cubes
3. Creamer – similar in size to
the sugar bowl, for use to serve cream
The table, table appointments and other service equipment are assets
of the establishment and cost a considerable amount of money. Great care
should be taken while handling it and a strict control system should be
employed on the use, breakages, and pilferage. Regular inventories should
be taken to keep check on the costs, and to identify the right time to make a
purchase indent to replace equipment that is in short supply.
IDENTIFICATION
1. Table
2. Linen
3. Tablecloth
4. Placemat or Table Napkins
5. Runner
6. Table Appointments
7. Dinnerware
8. Flatware
9. Beverageware
10. Hollowware
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did you…………….
CONDITIONS:
Student/ trainee must be provided with the following:
1. Table Appointments/Table/Table Skirting Cloth/Table Napkins
ASSESSMENT METHOD:
1. Written/Oral Questionnaires
2. Observation
3. Demonstration of Practical Skills
Learning Objectives:
After reading this Information Sheet, you should be able to:
Introduction
Planning a dinner and need a reminder of how to set a proper table
setting and where the cutlery should be placed around the tableware.
Setting a table is the same for casual and formal dining. It is the
arrangement of the table appointments used by one person. An attractive
table adds to the environment of a meal.
A cover is the amount of space allowed for one person and it covers a
space of 50-60 cm. Tables are set for convenience and comfort of dinners.
Laying Flatware
1. Spoons go on the right of the cover and to the right of any knives, with
the front up.
2. Knives go on the right, with the cutting edge facing the center of the
cover.
3. Forks go on the left, with the tines, facing up, with the exception of the
cocktail or oyster forks, which are placed at the extreme right of the
cover beyond the teaspoons.
4. Dinner knives and dinner forks are placed next to the plate and on the
right and left side, respectively, and the rest of the service is then
placed on the appropriate sides in order of use.
American Setup
Performance Objective: Given the figures on the different table setting, you
should be able to prepare the assigned table setup under time pressure.
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did you…………….
Tableware and glassware are wiped and polished before they are
set up on the table.
Learning Objectives:
After reading this Information Sheet, you should be able to:
Introduction
Some napkin folding are suitable for decorating a table centerpiece
than individual place-setting.
Apart from clean hands and a good working space, all you need to
create the napkin designs is a square of piece fabric. Linen, cotton, or
synthetic fabrics, in embroidered or printed damask, are all suitable, so long
as their texture and color are right for the effect required.
You will need to starch the material first, in order to give it sufficient
stiffness, and ironing is also recommended for complex pleating and less
amenable fabrics.
Before attempting any of the projects, it is a good idea to practice the
techniques on a piece of paper. Mastery of these different folds, will help you
to achieve perfect results.
The Pyramid
Fold the triangle in half by bringing the center seam towards you and
allowing the ends to fall.
The Rosebud
Flip the napkin over while keeping the open end pointing away from you.
The Sail
The Candle
Performance Objective: Given the figures on the different table napkin fold,
you should be able to demonstrate the seven basic folds and identify them
under time pressure.
Equipment:
Steps/Procedures:
1. Perform the seven basic table napkin folds and three special folds
within 1 minute.
2. Use appropriate table appointments when presenting the fold.
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did you…………….
Learning Objectives:
After reading this Information Sheet, you should be able to:
Introduction
Nothing against all stemware and dinnerware and no offense to the
flatwares and other essential pieces but few of us patiently work our way
through assembling and arranging everything in particular to the
appearance of our buffet tables.
Today, table skirting can take its own cue from the everyday world –
and grow more naturally out of the spirit of such event. The changing
seasons, the holidays, the food to be served even the location of the buffet
table can provide inspiration. Thus, creating charming settings for such
event is empirical. Table skirting gives your table setting an artistic effect
and evoke any mood you wish for such occasion.
Table setting is a cloth or paper draped from the edge of the table to
the floor. The art of clothing the table to covered its undesirable parts. It is
done to make the occasion special. Normally covers the front and sides of
the table, but not the top. A table skirt can be pleated or not. It can cover
the front and sides of the table or not, back and sides.
Functions
1. Use to cover the legs of the table from vie2w in decorative way.
2. Gives elegance to the tables usually in celebrations.
3. Creates uninterrupted and attractive visual impressions.
4. Provide complete modesty for those people seated at the table.
5. Use in banquets, business or formal meetings, party tables and theme
events.
Guidelines
1. Check if the legs of the table are tight and sturdy.
2. Make sure that the tablecloth is well-pressed and doesn’t create a
wrinkle.
3. Tablecloths are always white in color to observe if the table is hygienic
or not. But there are some instances where colored tablecloths are
used like in themed events which are necessary.
4. If possible, pins and thumbtacks are not visible. If visible, manage to
make presentable and not disturbing.
5. Assess and observe the gap between the edge of the skirting cloth and
the floor. There should be a ½ inch to 1 inch gap in between.
6. Make sure that the tablecloth is bent much and not loose. It may
affect the overall appearance of your work.
7. Utilize the balance and harmony in making a table skirting work.
8. Direct safety and sanitation at all times to prevent further accidents.
9. Clean as you go (CAYGO).
Principles
1. Form – is defined as the overall profile for your work.
2. Accent – things that you place which gives emphasis to the skirting. It
may be sequins, tassels etc.
3. Texture – the state of materials used. Whether coarse, smooth, shiny,
etc.
4. Contrast – it is where opposite attracts to each other. May be in color
combination or in general look with the flowers.
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5. Space – refers to the gap within the table skirting techniques used.
6. Harmony – this indicates a fused and unified look for the skirting
creation.
7. Balance and Proportion – simply denotes that what is on the right side
should be also what is in the left. It must look perfectly the same at
which angle you may see.
The Parts
1. Unseen – also tagged as the back part. It is the area not usually seen
when facing the table. It is when the guest’s lap is positioned.
2. Side – there are two sides: right and left. Area next to the unseen.
Simple and normally basic technique is used.
3. Pillars – part where it creates a separation between the sides and the
focal.
4. Focal – the front part. Usually given attention and is the center of
attraction, a mixed of the basic and advance technique is used and
placed in this part.
The Designs
Now, get ready to practice your creative skill competency on table
skirting!
A. First Technique: Setting the Top Cloth
1. Spread the tablecloth across the table. Make sure the surface is
free from any bulges for this will affect the outcome of the design.
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2. Tightly pin the excess garment of the tablecloth using thumbtacks
to the under portion of the table. Make sure it is very tight for this
will be the base of our designs.
B. Second Technique: Single Pleats
1. Use thumbtacks to tightly hold the skirting cloth and tablecloth to
the table.
2. Measure or estimate the length of the pleats of your chosen
design.
3. Pin the skirting cloth base on the length of the pleats you want to
make.
4. Fold the skirting cloth according to your length and pin the edge.
Use this to measure the length of the next pleats and mark it with
a pin. This is done to maintain its proportion and consistency.
5. Fold back the skirting cloth and pin it. Now, you already have the
first pleats.
6. Repeat the procedures to make the next pleats.
7. Finish three consecutive single pleats.
C. Third Technique: Double Pleats
1. To start the double pleats, repeat the procedures done in the
single pleats.
2. Get the half measurement of your desired length and pin it.
3. Fold the cloth twice the length of the latter. (half measurement)
4. To maintain the consistency and its proportion, use the latter to
measure the next pleats and mark it using the pin.
5. Get the center of the folded cloth, spread it towards the base and
pin both sides.
6. The final output – three double pleats.
D. Fourth Technique: Diamond Pleats
1. Do the procedures for the single pleats.
2. Repeat the procedures but make sure you have ½ or ¼ space of
your desired length for every folded cloth. Make consecutive folds
that would be divisible by two (we will pin it together).
3. Now, measure the space between the folds just to make sure.
4. Pin the measured spaces.
5. Start the next folds from the measured spaces.
6. Get the center of the fold and press it. This is called a candle.
Make sure that the candle will all be aligned with each other.
7. Put the two candles and pin it together.
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8. Do the same for every candle.
9. Put the two folds together from the pinned candles.
10. Do the same procedures for the next folds; make sure that all
pons are aligned properly.
11. Diamonds made from ten candles.
E. Fifth Technique: Diamond Pleats for Corners (Pillars)
1. Do the procedures when making candles but disregard putting
spaces for every fold.
2. Repeat the procedure until you get the desired number of pleats.
3. Use the first fold to measure the next folds.
4. Pin every fold. Repeat the procedures, making folds that will be
divisible by two.
5. Press the center of the folds to make candles.
6. Get the two folds from the center and pin it.
7. Get the candles from the left and pin it to the paired candles.
8. Do the same procedure to the right side.
9. Get the next pleat to the left and pin it again. Have a small length
of allowance for every pin.
10. Do the same procedure in the right side.
11. Do the procedures when making a diamond (gather the pleats
together and make the shape).
12. Make sure that the small diamonds made were all in proportion.
13. Sample diamond corner.
F. Sixth Technique: Butterfly Pleats
1. Make several folds from the lower edge of the skirting cloth.
2. Pin the folds together making a crumpled cloth.
3. Arrange both sides of the folded and pinned pleats.
4. Spread both sides to make a beautiful butterfly.
G. Seventh Technique: Rose Pleats
1. Repeat the procedures for making a butterfly in a corner or pillar.
2. Arrange the right side of the folds, gathering the garment together
and pinning it.
3. Repeat procedure number 2.
4. Make as many clusters as you can, depending on your chosen
design.
5. Insert your finger to the back of the fold and pull it, arranging it
very beautifully.
6. Repeat the steps for the next folds.
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7. Three roses were made. This is also called ruffles.
The skirting designs can be made out of anything in your mind. You
could make any design you wish based on how creative you can get!
Here are some of the creative table skirting designs and concepts for
your practice.
Equipment:
Steps/Procedures:
1. Perform the seven table skirting technique individually and identify
them.
2. Each technique should be done under time pressure of 1 minute each
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did you…………….
Equipment:
Steps/Procedures:
1. Form a group composed of 2-3 persons.
2. Perform a creative buffet table skirting to be presented and judged.
3. Each buffet table skirting should be done under time pressure of 2
hours.
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.
Yes No
Did you…………….
CONDITIONS:
Student/ trainee must be provided with the following:
1.
ASSESSMENT METHOD:
1. Written/Oral Questionnaires
2. Observation
3. Demonstration of Practical Skills
Learning Objectives:
After reading this Information Sheet, you should be able to:
In this section, skills on welcoming and greeting the guests will be discuss
to be able the students learn the basics procedures the techniques involved.
Ambience
Ambience is the atmosphere, mood, character or feel of the
restaurant.
The way in which you lay the tables creates an atmosphere and sets
the scene for the meal ahead. Original touches for presenting everyday
items, such as napkins, transforms the functional dinner to something
really special.
1. Lighting
Lighting in the restaurant creates the mood for the dining
experience. Candles create an intimate atmosphere, as long as guests
can still see what they are eating. Bright lights are more suitable for a
high turnover fast food establishment.
2. Room Temperature
The experience of eating out should be pleasurable, relaxed and
comfortable. If the room is too hot, it quickly becomes uncomfortable
and stuffy, so ventilation and cooling are necessary considerations for
summer. In winter it is also important that customers can take off
their overcoats and eat in comfort, without becoming too cold. Log
fires are enticing features of some winter dining rooms.
3. Music
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Soft ballads and instrumental music is suitable for most dining
areas. People want to be able to have a conversation white eating.
However, this is often dependent on the theme of the restaurant, some
restaurants feature loud popular music to attract customers.
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Ambience is the atmosphere, mood, character or feel of the
restaurant.
2. Bright lights are more suitable for a low turnover fast food
establishment.
3. The experience of eating out should be pleasurable, relaxed and
comfortable.
4. Loud popular music is suitable for most dining areas.
5. Flowers should have a strong scent as this overpower the aroma of the
food and wine served.
6. Centerpieces should not overwhelmed or interfere with the table
setting or service to the table.
7. Table should be placed too close to high-use areas such as the
waiters’ station, bathroom or the service doors from the kitchen.
8. Tables are best sheltered near the main door because it tends to be a
draughty area.
9. Often people on table for four tend to like a quieter and more private
corner of the restaurant.
10. The main entrance of the restaurant is often the checkpoint for
the customers’ perception of the establishment and table setting.
TRUE OR FALSE
1. T
2. F
3. T
4. F
5. F
6. T
7. F
8. T
9. F
10. T