12

Food and Beverage Services – Senior High School

Alternative Delivery Mode
Quarter 1– Module 1: Prepare the Dining Room/Restaurant Area for Service
First Edition, 2019

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Published by the Department of Education

Secretary:
Undersecretary:
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Development Team of the Module:
P
Development Team of the Module
Authors: Maricel V. Bautista, PhD CAR, T-III
Authors: Maricel V. Bautista, PhD CAR,
Dy D.T-III and DyMA-HE,
Salahid, D. Salahid,
T-II MA-HE, T-II
Illustrator:
Editor: Name Wilmer Bodiongan
Joshua T. Caburatan
Reviewers: Name
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Illustrator: Wilmer Bodiongan & Joshua T. Caburatan
Chairperson: Dr. Arturo B. Bayocot, CESO III
Layout Artist: Name Regional Director
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Management Team: Name Dr. Victor G. De Gracia Jr., CESO V
Asst. Regional Director Mala
Epra B. Magnaong CES,
CLMD
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 Food and Beverage
Services
Quarter 1 – Module 1:
Prepare the Dining
Room/Restaurant Area for
Service
om public and private schools, colleges, and/or universities. We encourage teachers and other education stakeholders to em
We value your feedback and recommendations.

Department of Education Republic of the Philippine

 TABLE OF CONTENTS
Page

COVER PAGE
COPYRIGHT PAGE
TABLE OF CONTENTS
TITLE PAGE

Lesson 1 – Take Table Reservations 1

Introduction 1
Pre – Test 2
Definition of Terms 6
Food and Beverage Operations 7
Foodservice System 11
Types of Restaurant Reservations 13
Enrichment Activity 17
Generalization 18

Lesson 2 – Prepare Service Stations and Equipment 21

Introduction 21
Activity 2.1 22
Preparation of Service Equipment/utensils and supplies 23
Preparing the service station and stocking the sideboard 31
Enrichment Activity 33

Lesson 3 –Set-up Tables in the Dining Area 35

Introduction 35
Rules in Laying Covers/ Table Set-Up 37
Type of Place Setting 42
Table Napkin or Serviettes 44
Table Skirting 52
Activity 3.1 55
Generalization 60
Application 61

Lesson 4 – Set the Mood/Ambiance of the Dining Area 64

Introduction 64
Activity 4.1 65
Dining Room and Seating Layout 67
Set up Decoration 70
Activity 4.2 72
Generalization 73

Assessment 75
Reference 78
 Lesson
FBS: Take Table Reservations
1

Hello dear learners, do you have any idea on what to learn today? Are you excited to
learn new lesson? Well then, food and beverage services will provide varied and
important activities and opportunities to develop key concepts and to master core
competencies prescribed in TESDA Training Regulation. Welcome to Food and Beverage
Services NC II module. This will be challenging yet fulfilling on your part. So, what are
you waiting for? START LEARNING NOW!

Life is like a restaurant; you can have anything you want as long
as you are willing to pay the price- Moffat

What I Need to Know

Machingura
This module contains the lesson on the different preparations done in
dining rooms and restaurant area prior to the actual service. It starts from taking table
reservations up to the physical set up of the dining area and service stations. This will set
the mood and ambience of the restaurant as well as ensure that the actual service will go
smoothly. It also helps the learners to understand what transpires before the actual
restaurant service. Teaches them to value the need to learn different skills in preparing the
dining room area.

This module is about Take Table Reservation. It consist of the following lessons :

 Lesson 1- Take Table Reservation

 Lesson 2- Prepare Service Stations and Equipment
 Lesson 3 –Set Up Tables in Dining Area
 Lesson 4- Set the mood/ ambiance of the dining area

To achieve the set objectives of this module, follow the instructions below:

1. Read and follow instructions carefully.

2. Answer the pretest before you go to the lesson proper.
3. Check your own answers. Compare it to the key to answer found at the end of the
module.
5. Perform the activities designed to fully understand the lesson.
6. Answer the self - check to know how much you have learned in each lesson.
7. Take the posttest after going through the entire module.

1
Read t
What I Know
Pre-Test:

Instructions. The following test items carefully and choose the correct answer from the given
choices. Write the letter of your answer in your notebook.

1. An arrangement made in advance to have table at a restaurant.

A. Table setting
B. Table reservation
C. Table set up
D. Fast food

2. A reservation system that depend on the person designated, usually a host or hostess,
to answer the phone, record the details of the said reservation and taking their credit card
information as guarantee.
A. Online Reservation System
B. Manual Reservation System
C. Reservation system
D. Reservation
3. The following are the telephone etiquette except one;
A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of voice.
4. Make sure that the caller is pleased with result and that everything you promised was
deliver.
A. Follow up the call.
B. Thank the Caller.
C. Ask questions about anything.
D. Answer the call enthusiastic and professional greetings.

5. Which material should be utilized by a reservation officer to know the products

information offered when initiating the manual reservations?
A. Manual charts
B. Calendars
C. Diary
D. Brochures

6. This service system is the most common of all the systems in the food service.
A. Conventional Foodservice System
 B. Centralized (Commissary) Foodservice System
C. Ready –Prepared Food Service System
D. Assembly- Serve Foodservice System

7. The food is produced onsite, it is usually chilled or frozen then reheated and served to
customers on site and readily available to the customers. It is usually used by hospitals
and prisons.
A. Ready –Prepared Food Service System
B. Conventional Foodservice System
C. Assembly- Serve Foodservice System
D. Centralized (Commissary) Foodservice System

8. Which of the following sequence is correct for table skirting?

A. Decide on what design you are going to do that fits the occasion.
B. Fold the skirting cloth to the center to get the middle.
C. Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
D. Skirt the table using and combination of pleats.
E. Lay the top cloth and fastened with thumbtacks at the edge of the table.
F. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
G. Get the center front of the table.
H. Start fastening the cloth push a pin down to secure it on the edge of the table.
I. Prepare the needed materials.
A. A-C-B-E-F-G-D-H-I
B. A-I-G-F-E-B-H-C-D
C. I-A-E-F-G-B-H-C-D
D. I-A-F-E-G-H-B-D-C

9. What is the purpose of checking the contrast as well as the colour between table
appointment and centrepiece? To
A. achieve balance coordination between table appointments.
B. harmonize the table setting.
C. achieve proper distance between each table appointments. D .
signify the mode and motif of the occasion.
10. Which of the following is considered to be the primary importance of proper table
setting?
A. It affects the mood of the meal and the diner’s enjoyment which can even affect
their digestion.
B. It saves space on the table and make the serving more efficient .
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.

11. What table napkin fold will be created based from the given procedure below.
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half to from a triangle with the open ends point away from
you.
3. Fold the right-corner up so that the point rests directly on top of the middle-
corner. The edge of this new flap should lay on the centre line of the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to meet
the middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
7. Curl the left and right sides of the napkin up so they meet in the middle and
tuck one into the other.
A. Banana
B. Birds of Paradise
C. Crown
D. Bishops Hat
12. Which should be considered first in choosing the style of table skirt?
A. Where you intend to display it and how often you will be using the table skirt.
B. The color, theme or motif of the dining area.
C. The occasion, time and resources.
D. Number of guest and manpower available

13. What is the immediate conscious effect for the guests when entering the
restaurant?

A. Ambience
B. Views
C. Music
D. Décor
14. This refers to the design of the restaurant, including the placement of tables, the
kitchen, server stations, and restrooms.

A. Restaurant Layout
B. Restaurant Design
C. Restaurant Overview
D. Restaurant Floor plan
15. How can we create a more lively, positive and fun atmosphere for our guest.
A. Music
B. Atmosphere
C. View
D. Décor
 What’s In

Definition of Technical Terms

Ambiance the mood or feeling in particular place

Cafeterias
Manual reservation System
A restaurant serving mostly cooked or ready
to eat food arranged behind a food-serving
counter
Usually a hostess to answer the phone,record
the details of the said reservation and taking
their credit card information as a guarantee.

Misen place
Online Reservation System
a French Term which mean “ put into place” pre
service preparations
Make use of internet through a website,
where all necessary information needed for
reservation is keyed in by the guest.

Reservations an advance arrangement to secure

accommodations in restaurant or hotel
Restaurant A retail establishment that serves prepared food
to customers.
Station Mis en place the preparation of a waiters station in the food
service
Table Reservation An arrangement made in advance to have table
at a restaurant.
Walk in Guest A guest who walks into a place e.g. a
restaurant, without any prior seat reservations
 What’s New

Answer the following question based on your experienced.

Guide Question Answer

1. Have you been to a restaurant?
2. How was your experienced?
3. Do you think they have served you
based on the standards?
4. What are the different workforce
classification you had observed?
5. Describe how food and beverage
operation worked?

What is It

1.1 Food and Beverage Operations

Foodservice operations are continuing to improve and develop, together
with advances in quality. The demand for food and beverages away from the
home has increased with a broader spectrum of the population eating out,
customer needs are continuing to diversify.- Cousins & et .Al

The key "players" in the hospitality industry are:

• The guest (tourists or local person)
• The service provider (restaurant/hotel)
• The server = you!
Restaurant

A restaurant is a retail establishment that serves prepared food to customers.

Service is generally for eating on premises, though the term has been used to include
take-out establishments and food delivery services. The term covers many types of
venues , diversity of styles of cuisine and service.

Restaurants are sometimes a feature of a larger complex, typically a hotel, where

the dining amenities are provided for the convenience of the residents and for the hotel
with a singular objective to maximize their potential revenue. Such restaurants are often
also open to non-residents. It range from modest lunch or dining places catering to people
working nearby, with simple food and fixed menu served in simple settings at low prices,
or expensive establishments serving expensive specialty food and wines in a formal
setting.

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:
1. To provide food and beverage, served attractively fulfilling customer expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.

Types of Restaurants

Cafeterias

Cafeterias are restaurant serving mostly cooked or ready to eat food arranged
behind a food-serving counter. A patron takes a tray and pushes it along a track in front of
the counter. Depending on the establishment, servings may be ordered from attendants,
selected as ready-made portions already on plates, or self-serve of food of their own
choice.

Fast-Food Restaurants

Fast-food restaurants emphasize speed of service and low cost over all other considerations.

Following are the characteristics of various fast food outlets:

1. Guest has to pay at the counter and collect food from the server at the counter- Food
counter service.

2. Guest collects food from containers / trays, and pays at the counter as per menu
selected or per weight of the food selected.

3. Coupon service: guest pays for desired menu and counter issues a coupon. Guest
consequently gets food in exchange of coupon.
4. Guest orders at the counter; once food is ready, it is served at the table.

5. Drive-through: guest drives through assigned lane, orders food and collects them.
There is no space allocated for eating.

Casual Dining Restaurants

A casual dining restaurant is a restaurant that serves moderately-priced food in a

casual atmosphere. Except for buffet- style restaurants, casual dining restaurants typically
provide table service. Casual dining comprises of a market segment between fast food
establishments and fine dining restaurants.

Family Style Restaurants

Family style restaurant are restaurants with a fixed menu and fixed price, usually
with diners seated at a communal table such as on bench seats. Often these restaurants
provide children play area.

Specialty Restaurants

They range from quick service to upscale. Menus usually include ethnic dishes
and/or authentic ethnic foods. They specialize in a particular multicultural cuisine not
specifically accommodated by any other listed categories. Example: Asian Cuisine,
Chinese cuisine, Indian Cuisine, American Cuisine etc.

Staffing and Management

The focus of recruiting service personnel and management staff should be

effective delivery of services and proper management on daily basis, plus long- term
goals of the restaurant. Restaurant staffing depends on size, covers, style,
,type of the food and extent of the operation. But remember, the key for effective
management and service delivery is teamwork. Following personnel shows a structure of
medium size casual dining restaurant.

Restaurant Manager

This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service and is
responsible for any staff training that may have to be carried out, on or off the job. He or
she may make out duty rosters, holiday schedules, and hours on and off duty, so that all
the service areas and outlets run efficiently and smoothly.

Captain

This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are efficiently
carried out and that nothing is forgotten. The captain helps with the
compilation of duty rosters and holiday schedules, and may relieve the restaurant manager,
on their days off.

Waiter

The waiter must be able to carry out the same work as the station headwaiter and
relieve him on days off. The waiter will normally have less experience than the station
headwaiter. Both the waiter and the station headwaiter must work together as a team, to
provide efficient and speedy service.

Trainee/Apprentice

The trainee is the 'learner', having just joined the food service staff, and possibly
wishing to take up food service as a career. During service, this person will keep the
sideboard well filled with equipment, and may help to fetch and carry items, as required.
The trainee carries out certain cleaning tasks during the pre- preparation period. He may
be given the responsibility of looking after and serving some appetizers or smaller
courses, from the appropriate trolleys.

Wine Waiter/Sommelier

The sommelier is responsible for the service of all alcoholic drinks, during the
service of meals. He must also be a sales person. This employee must have a good
knowledge of all beverages available, the best wines to accompany certain foods and the
liquor licensing laws applicable to the particular establishment and area.

Host/Hostess

The role of a restaurant host is to attend to guest’s needs, particularly, on arrival at

the restaurant. The host should "meet, greet and seat" the guest. The host/hostess should
make sure that; guests leaving the restaurant have enjoyed their meal. The host is usually
the final contact point for the guest and this is a "sales" opportunity

Barman

This person must have a good knowledge about the ingredients and methods needed to
make alcoholic and non alcoholic drinks.
Foodservice System
1. Conventional Foodservice System

This service system is the most common of all the systems in the food service. In
this kind of system, ingredients are assembled and food/ dish is produced onsite. This
system is usually used in cafeterias, restaurants, small hotels and school canteens.

CONVENTIONAL FOODSERVICE SYSTEM

FOOD PRODUCTION

HOT HEATED HOT CHILLED

SERVE TO CUSTOMERS

2. Centralized (Commissary) Foodservice System

Centralized Foodservice is also known as central kitchen or food factory. In this

kind of system food is prepared in one place then transported to satellite kitchens. This
system is most effective when mass production is required, airline industry is an example
of establishment that uses centralized foodservice system.
3. Ready –Prepared Food Service System

In ready prepared foodservice system, the food is produced onsite ,it is usually
chilled or frozen then reheated and served to customers on site and readily available to the
customers. Ready prepared foodservice system is usually used by hospitals and prisons .

READY PREPARED
FOOD SERVICE SYSTEM

FOOD PRODUCTION

STORE HOLD
FROZEN CHILLED

HEAT

SERVE TO CUSTOMERS
4. Assembly- Serve Foodservice System

In this system, food is purchased then stored either chilled or frozen for later use.
Then it will be portioned and reheated and served to customers. It is usually used by in
flight caterers.

Types of Restaurant Reservations

These are two types of restaurant reservations, the manual reservation and online
reservation. The Manual Reservation System depend on the person designated,
usually a host or hostess, to answer the phone ,record the details of the said reservation
and taking their credit card information as guarantee.

They may also answer guest questions, give accurate directions to the restaurant,
and provide clear information about parking . Forms will be used for reservation customer
details. Systems and processes have to work so the information collected can be stored
and made available on the dates it is required.

Product information such as room types, menu items, rate sheet prices, car types,
live entertainment, bus destinations, will all be in the form of brochures, charts, and
handouts for the staff. Accounting processes to collect the method of payment would be a
cash register, petty cash box, manual credit card machine or cashier to process the money.

On the other hand, the Online Reservation System makes use of the internet
through a website, where all the necessary information needed for reservation is keyed in
by the guest. Other information about the restaurant, such
as directions to the place , parking, active promotions and discounts are also available
online, instead of depending on the host or hostess for details.

It also provides up to date "real time" information on availability at the push of a

button. When a reservation is recorded the availability is automatically altered. Displays a
suitable screen to input customer information and requests.

A computer system may have a "history" of any guest who has used the
establishment previously. It can store information such as preferred room type, record of
request, date of last stay, even the amount spent previously.

The Elements of Reservation

People make reservations for convenience and security. Many people like to plan
out their holiday or business trip to feel secure in the knowledge that they have a room
waiting for them, they have a prepared table for comfortable dining, they have a flight
booked to take them back to their home or next destination, and know they have seen all
the attractions of the city during their stay. The role of reservations staff is to ensure that
they process all reservations in an efficient and professional manner.

Types of bookings may include:

A. Accommodation suppliers – Guests will need to have room bookings

processed in order to stay at particular establishments that provide accommodation
such as hotels, apartments, resorts, guest houses, caravan parks.
B. Aircraft – Passengers need to have "Seats" booked for all types of air travel they
undertake. These bookings will vary according to the airline chosen, class of travel
such as first class or economy, date of flying e.g. high season or low season or
facilities that are included such as food or movies.
C. Cruise ships – Passengers on cruise ships need to make bookings for the dates
of their cruise. This sort of reservation may include meals while on board.
D. Coaches or buses – To travel from one place to another or to visit a particular
tourist destination.
E. Limousines (rental cars/vans) – Customers can book transport to either drive
themselves around or have a chauffeur included with the vehicle.
F. Day/extended tours – includes meals and maybe accommodation and entrance
fees to tourist parks.
G. Dining and meal reservations – for restaurants or eating houses.
H. Entertainment - such as the theatre or music concerts.
I. Tourist attractions-Events such as the different ethnic festivals of the
Philippines
 J. Other venues – some Airlines will book accommodation for guests. If one hotel
is fully booked they might make a reservation at another hotel. Travel agent’s book
theatre or concert tickets.

Some way to check availability;

A. Ability to offer alternatives when the requested booking is not available.
B. Provide information on the costs and product features;
C. Record the details and requirements of the person making the reservation;
D. A way of recording the acceptable method of payment and provide confirmation
details

Ways Reservations May Be Received

Reservations can be received by an establishment in many ways depending on

where they are, what they are offering and what technologies they have available.
 Over the telephone – customers dial the establishment directly
 In person – the customer comes into the establishment and communicates directly
with the staff
 Mail – in some countries today this is almost an extinct form for making a
reservation
 Email – through an email address
 Facsimile (fax) – this is another form of communication that is being replaced by
technology
 Internet – on-line bookings via a website
 Third party reservations – using a reservation company to make a booking for you
e.g. Wotif, Asia Rooms, Statravel, Showbizasia
 Central reservation service – a central reservation service that controls
reservations for several venues
 Same chain referral – a reservation that has been referred from another
establishment belonging to the same group, for example: Asian Car Rental, Hyatt
Hotels, Hilton Spas

How to Take Table Reservations

Before taking a reservation, make sure you know the answers to the
questions which are likely to be asked. Following are tips and some possible questions in
taking reservations:

Tips in Taking Table Reservations

  Answer inquiries promptly, clearly and as accurately as possible
 Ask pertinent questions to complete the details of the reservation. Take note of
specials, and changes in the menu and make sure to inform guest about it.
 Gather all pertinent information on the reservation from the guest politely and
efficiently.
 Accurately record reservation data on forms and based on establishment
standards.
 Confirm customer reservations prior to their arrival
 Impart additional information to the guest such as food establishment
,parking conditions and directions to the establishment
 Always be calm and polite when speaking to the guests
 Avoid double booking.

Possible Questions Of Customers When Taking Table Reservations

 What kind of cuisine do you offer? ( French, Italian, Cantoneses, Modern
Australian)
 What style of menu do you offer? ( Alacarte or table d ‘ hote )
 Do you accept credit cards? If yes, Which credit card do you take?
 Can we bring in other food and drinks bought from outside?
 Is there a corkage for food and drinks bought from outside? If yes, please how
much
 What time do you start serving? For lunch? For dinner?
 Do you accommodate children?
 Do you cater persons with disability?
 Are all rooms air conditioned?
 Do you have parking facilities?
 Do you cater specific functions?
 Do you have smoking area?
 How do we get there? What is the nearest landmark?

Telephone Ethics

Telephone plays an important role in times of reservation on phone. Perfect

telephone handling ensures efficiency of the reservation agent which at the same time
upholds standard. Telephone ethics are set of moral principles used when handling
telephone.

Let us look at the tips that will help you communicate better over the phone:
 1. Greeting-Telephone conversation expects you to open the conversation with a
nice greeting.
2. Take permission and be polite-A polite word or two always helps in bringing
warmth into the conversation.
3. Identify self and the organization-Always introduce yourself before getting
into any conversation.
4. Clarity-Do not use broken phrases. Always use a clear, &simple language.
5. Purpose of the call-Think through exactly what you plan to say and practice
before you place the call. Jotting down the items you want to discuss.
6. Know your timeline and keep it short.
7. Avoid fillers and keep it interesting-Filler words -- like um and uh
8. Smile through the phone-Keep a 'smile in your voice.'
9. Find some quiet place-clearly without background noise.
10. Summarize, paraphrase and close- Always end the call with a pleasantry

What’s More

True or False. Write TRUE if the statement is correct, and FALSE if it is incorrect.
Write your answers in your notebook

1. Conventional Food service System is the most common of all

system in foodservice system.
2.The food is produced onsite ,it is usually chilled or frozen then
reheated and served to customers on site and readily available to the
customers.
3. Food is purchased then stored either chilled or frozen for later use.
4. A Family style is a restaurant that serves moderately-priced food in a
casual atmosphere.
5. Hotels often specialize in certain types of food or present a certain
unifying, and often entertaining theme.

What I Can Do
17
Role Play
Instructions: Form a group with 5 members. Present a role play that
highlights the duties and responsibility of service personnel .Each group will
be given 5 minutes to prepare.

Rubric in ROLE PLAYING

Your performance will be rated based on the rubrics:

Descriptions Score
Performed 100% of the given tasks 5
Performed 75% of the given tasks 4
Performed 50% of the given tasks 3
Performed 25% of the given tasks 2
Did not perform the given tasks 1

What’s In

1. Recall the different types of restaurant.

2. Enumerate the different service personnel.
3. Identify Food Service System

Additional Activities

18
 Perform a Telephone Reservation.

Sample Situation

a. Total number of guests : A family of 12 composed 8 adults

4 senior citizen and 4 children
b. Purpose: Dinner Reservation

C. Condition : First Time to try Restaurant

One adult vegetarian
No smoking Area
The following skill should be observed during the role play:
1. The phone answered promptly and with appropriate greetings.
2. Inquiries are being answered properly with clarity and accuracy.
3. Important questions are asked to complete the details of reservations.
4. Reservation data are accurately recorded based on establishments standards.
5. Details of reservations are repeated and confirmed with the party making
reservation.
6. Additional information about the food service is provided when necessary.

Performance of the learners will be rated using this rubric:

Description Score
. Demonstrate excellent 5
performance in telephone
reservation(Follow process in
complete detail)
Demonstrate very good 4
performance in telephone
reservation(Follow process with
few missing detail)
Demonstrate good performance in 3
telephone reservation (Follow
process but with missing details)
Demonstrate performance task in 2
telephone reservation but needs
improvement
Did not demonstrate any skill in 1
taking table reservation

What I Have Learned

19
Generalization

As you can see, you have a vital role to play. Without you, no guest satisfaction will be
possible and the restaurant will struggle to survive and make a profit. The service you
offer will help the restaurant where you work to make an income and keep open. This
means that your job security and income are directly matched to the level of service you
provide to keep your guests happy.

Most reservations are taken over the telephone. Therefore, the telephone operator
should be friendly and accommodating. Customers may easily be discouraged and may
never call again if when they are not treated well.

 Always answer the phone immediately

 The reservation book should always be ready at hand.
 State the name of establishment clearly
 Greet the caller courteously by saying, “ Good morning”, “ Good evening”, Thank
you for calling ( Name of establishment)! How may I help you?, “ May I have
your name please?
 Answer questions clearly and politely. If you do not know the answer, find
someone to help you and ask if they are willing to wait for few minutes. You may
also ask for contact details so you can call them back or request them to call you
back.
 Politely decline if the time requested reservation is already filled. Suggest possible
time and other options to accommodate reservations
 Confirm all details by repeating the name, date and time of arrival, the number of
people in the party, and contact number. Make sure all these details have been
clearly written in the reservation books.
 Be courteous and hospitable in closing conversations. You may say “ Thank you
Mr. Arcos. We look forward to seeing you at the party”.

 Before taking a reservation, make sure you know the answers to the questions
which are likely to be asked
 A restaurant is a retail establishment that serves prepared food to customers.
 Online Reservation System makes use of the internet through a website,
 The Manual Reservation System depend on the person designated, usually a host
or hostess, to answer the phone ,record the details of the said reservation and
taking their credit card information as guarantee.
 Telephone plays an important role in times of reservation on phone. Perfect
telephone handling ensures efficiency of the reservation agent

20
 Lesson FBS: Prepare Service Stations
2 and Equipment

What I Need to Know

This lesson contains different ways in stocking supplies necessary for service up
to the food hygiene and occupational health and safety . It also helps the learners to
understand what are the preparation before the actual restaurant service and teaches them
to value the need to learn different skills in preparing service stations and equipment It
consist of the following lessons :

This lesson is consists of the following topic:

Lesson 2. Prepare Service Station and Equipment

2.1 Preparation of service Equipment/utensils and supplies

2.2 Basic Types of Tablewares
2.3 Station Misen Place
2.4 Cleanliness and Condition of Equipment/utensils, furniture and supplies
2.5 Legislation on OH & Safety and food hygiene.

After going through this lesson, you are expected to:

1. Stock supplies necessary for service
2. Clean, wipe and put tableware and dining room equipment in their
proper places
3. Check the cleanliness and condition of all tables, tableware and dining room
equipment
4. Fill water pitchers and ice buckets
5. Refill condiments and sauce bottles and wipe, clean and dry the necks and
tops of the bottles
6. Promote special tent cards and similar special displays
7.Check equipment and prepare for service
8. Apply food hygiene and Occupational Health & Safety measures
 What’s In

Based from the previous topic

Can you recall the type of restaurant reservation.

Can you enumerate the elements of reservation.

Can you give tips in taking table reservation?

What’s New

Are you familiar with this type of tableware? Can you guess the name of this tableware
and their function? Please write your answer on the given blank space after each item.

3 4 5
1 2

1. 2. 3. 4. 5.
 What is It

2. 1 Preparation of Service Equipment/utensils and

supplies
Basic Types of Tableware

Bar supplies contain everything needed for your beverage service except the
drinks and the furniture. These bar accessories include beverage accessories and display
coolers.
Flatwares

Dinner spoon – for main course; equal to 3

teaspoons
Dinner knife – a straight for serrated cutting
edge that is broad with a rounded tip, used for
entrées. It is used to cut and push food and is
laid on the table at all meats, except
when soup is served.

Pasta server-use for serving pasta like

spaghetti and noodles

Teaspoon – the average teaspoon measure

approximately 5 ½ to 6 ¼ inches in length; is
used only for informal dining to stir hot
beverages (coffee), and eat solid food.

Cup and Saucer- hallow bowl that supports a

cup , it used to serve coffee or tea.

Bouillon Cup- made for serving broth-based

soups (or bouillon). The bowl of the cup is
narrower and deeper than that of the cream soup
bowl, the purpose being to better retain the heat
of the bouillon by limiting the
surface area exposed to the cooler air.
Margarita Glass- For champagne cocktails,
Margaritas.It has curve between the mouth and
the stem
Champagne Saucer- for serving sparkling
wines and selected cocktail drinks.

Red Wine Glass- also burgundy glass, for

serving red wine in general, specifically
burgundy, Pinot Noir and Merlot. It is
characterized by its rounder, the mouth is
wider which gives the wine a chance to
breathe.

Lowball glass Lowball glass/Rock glass/Old

fashioned glass – is a short tumbler used for
serving liquor “on the rock”, meaning over
ice, or cocktails having few ingredients. It is
named after the old fashioned cocktail, White
Russian that is traditionally served in such
glass.

Water goblet– used for serving water

Champagne flute – for serving champagnes
or sparkling wines. It is characterized by a
long stem with a tall, narrow bowl on top;
the shape keeps the sparkling wine attractive
and inviting during its consumption

. Cocktail/martini glass –For Martini,

Manhattan, Rob Roy, Grasshopper, Pink Gin,
Gin Sling, Rusty Nail, Gibson and Negroni.
It has a cone shaped bowl on a stem above a
flat base used to serve cocktail.

High ball glass – It is a glass tumbler which

holds same volume of liquid as Collins glass
but stouter in shape and is used to serve
highball cocktails (spirits mixed with water,
tonic, soda, and ginger ale) and other mixed
drinks like juices and soft drinks.

Pilsner glass – It is used to serve various

types of light beers, but is intended for
pilsner; made to showcase the color, clarity
and to maintain a nice head for the pilsner.
Silver food cover/dome/cloche – a cover for
a dish easily removed when it is about to
served.

Water pitcher – commonly used for

serving service water

I
Ice bucket – a basic bar tool commonly used
for serving ice cubes. However, it is used a
stand or container for white wine in
restaurant service on a bed of ice water to
keep it under chilled temperature.
Additional Common Bar Supplies/ Accessories

DINNERWARES

1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9’’in diameter. It comes in round and
oval shapes that is used to hold several portions of food.
2. Place plate/show plate – a 12’’ plate, used as under liner for formal sit-down
dinners and not used to serve neither food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main course.
4. Fish plate – an 8-9’’ plate.
5.Luncheon or breakfast plate – a 9’’ plate used for multiple purposes, like informal daily
dining, breakfast, or under plate for soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or dessert. Usually
this goes with an under liner plate
7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may be used as under
liner for stemmed beverages ware, cereal or soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving breads, moulded salads, rice or
desserts.
9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice. Sometimes for
salads with dipping sauce or dressing.

FLATWARES
1. Serving spoon and fork – for serving main dish and vegetables.
2. Butter Spreader –.a small broad spatula-like knife, used to spread butter and
marmalades. It is approximately 5 to 6 inches long with a rounded or slightly wide tip.
3.Soup ladle – for soup from a soup tureen
4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out of
casseroles.
6.Snail tongs – for holding in the shell so the snail fork can extract them.
7. Pastry tongs - for picking up and serving pastries.
8. Dinner spoon – for main course; equal to 3 teaspoons
9. Soup Spoon– it is a large or rounded bowl, used mainly for soup.
10. Dessert spoon and fork – an elongated oval spoon used for dessert.
12. Demitasse spoon– half the size of the regular teaspoon, used together with demitasse
cup for after dinner coffee or hot chocolate, at an average length of 3 to 4 inches.
13. Fish knife – a pointed hook like tip used for fish appetizer like smoked salmon, pates
and deboning fish. It varies in sizes though the usual is 8 ¾ inches long. It features a wide
blade with a dull edge and a tip made with a notched point.
14.. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼ – 7
¾ inches in length.
15. Salad knife – for salad like chef’s salad and Caesars salad.
16. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It is
approximately 8 ¼ to 9 inches long.

GLASSWARES
1. White wine glass- for serving white wines in general. It is generally narrow but not as
narrow as champagne flute, with somewhat straight or tulip shaped sides, allowing the
chilled wine to retain its temperature. It has a smaller mouth to prolong the coolness of
chilled wine
2. Whisky sour glass – for whisky sour drinks, rum or brandy sours
3 .Brandy snifter – for brandy, cognac, Armagnac, and fine champagne (Remy martin) to
capture its aroma
4..Collins –It is usually used for long drinks, fizzes and fresh fruit juices like fruit punch,
Tom Collins, Singapore sling, and Tequila Sunrise.

FURNITURES
1.Tables – generally comes in three shapes: round, square and rectangle. Some shapes are
trapezoids, serpentine (arch shape) and half rounds
2. Chairs – sizes and shapes of chairs will vary but all should be sturdy, large enough to
seat guests comfortably and clean. Chairs should also be checked for rough edges of legs
that can snag on guest clothing. It includes tiffany, straight backed padded chairs,
stacking chair, folding chair, cantilevered chair, and moulded chair.
3. Other furniture –Include flambé trolley, used by restaurants with table side
preparation. In French Service or captain, prepares dishes in the cart,it is positioned
beside the guests table.
4. Table Service Utensils and Linens
Table Cloth- It is used to cover dining table and it should be large enough to cover the top
as well as portion of the legs of table.
Table Napkin- A piece of cloth used to wipe lips or finger or to protect our cloth. Top
Cloth-This is designed to be laid over the table cloth to protect it from spillage and
provide it a longer life.

Other Items
Salt and Vinegar Shaker Bill Folder
Pepper Mill Guest Caddy
Toothpick holder Trays
Bill Folder Menu Card
Table Cloth Table Napkin
Pick up and Cleaning of Equipment and Supplies
1. Have a list of items to be picked and to be installed at the service station to make
sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the guidelines as
follows;
A. Chinawares -must be piled by tens to avoid accidental breakage.
b. Glasswares-must be in rack glass
c. Flatwares- must be put in flatware rack or utility box container by type.
If plates are to be carried by hand, do it in way that they are secured in both hands.
3. Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.

Cleaning, Wiping and Polishing Tableware

1. Prepare clean and dry wiping clothes. Make sure that ones intended for wiping
utensils/service equipment are separated from those used in wiping hands and wiping
tables.
2. Dry flatwares and chinawares using clean ,dry cloth. Do not dry them in electric fan
as the air that circulates maybe carrying dust and dirt.
3. Wipe /polish Chinawares and glasswares on the following step;
a.) Use a sizable polishing cloth, thoroughly wipe and polish all surfaces of plates and
glasswares.
b) Wipe the rim and make sure that all surfaces are thoroughly dry. Do not leave finger
marks on it.
c) Turn to the back of the plates and wipe dry the back surface.
d) Bring the wiping cloth into inside surfaces of the glass and wipe thoroughly.
e) Wipe the rim and the base. Hands should not leave finger marks on the
glasswares.
f) Place the cutleries inside the wiping cloth and thoroughly wipe the handle, the blades
of the knife, the mouth of the spoon and the tines of the fork.
 Mise-en-place, the French term means to “everything in place” in the
food and beverage service operation. It represents the basic preparations before the set
up and the services of food and drinks, including:

 Gathering and assembling all needed service equipment and supplies

 Set up service station
 Cleaning, polishing chinawares, glasswares, flatwares and hollowares

Sanitation Measures During Mis-en-place and Set Up

1. Only Clean and sanitized glasses, cutleries, chinawares and other service
equipment shall be set up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in close
drawers or cabinets.
3. All service equipment must be air dried to protect them from watermarks.
4. All glasswares , chinawares and cutleries should be completely dry before placing
in the service station.
5. When setting cutleries, carry them to the table in a tray or plate underlined with
table cloth to avoid direct hand contact.
6. Never place cutleries directly on tables or counters. Use table cloth to cover the
table.
7. Have bowls underlined with appropriate plate and never to be set up or serve with
finger touching them.
8.Never set up or return to the station any cutlery that has fallen on the floor.
9. Always wash wares within 30 minutes after use.
10. Handle glasses and dinnerwares properly, not touching the sensitive
surfaces used for eating.

Preparing the service station and stocking the sideboard

To maximize the flow of service, it is advisable to install a service cabinet or
sideboard( wait station) in the restaurant. The shelves must be covered to prevent dust
and dirt to get into tablewares. Items placed on the sideboard must be checked daily for
cleanliness and condition. Each item should be clean, free of spots and smudges
,without chips or damage. Any chipped ware must be removed from the service station.
Proper Handling of Service Equipment
Management invests substantial amount in supplies and equipment. Service staffs
are expected that these equipment’s are handled gently and carefully. Staff should be
sanitation and safety conscious. Table utensil should be handled in the right spot stemmed
glass by the stem, footed glassware by the base, flatware by the handle. Bowls should
never be held by the rim, use appropriate under liners. The thumb should never show on
the plate.
When setting up cutleries and glasswares, avoid leaving finger marks by using
trays or by securing them inside a cloth napkin. To prevent breakage, be conscious of the
rules of equipment handling. Breakages are usually caused by the following factors:
1. Mechanical Impact –This refers to contact of glasses with other equipment and hard
surfaces. When this happens a small abrasion is created which will weaken the surface
and probably increase the chance of breakage and chipping.
2. Thermal Shock -result of sudden change of temperature from cold to hot
temperature or vice versa resulting to cracks or breakage.
3. Improper Handling and Misuse of Equipment – using the equipment for a
purpose it was not intended for such as using a cup to scoop ice, using knives for opening
cans, etc.
4. Inattentiveness or Absent-mindedness –Accidents will often occur when
service personnel are absent-minded or are inattentive in executing services especially
when they are carrying breakable equipment.
5. Environmental Factors – A greasy or wet slippery floor, broken tiles, blind doors
may caused breakage to tablewares.

Tent Cards –Also known as Table Tents, are triangular table displays. They are
folded in way that is readable from both sides of the displays. Its primary purpose is to
show menu or the specialty of the day. They can also be used to advertise products and
services or promote discounts. Hostesses us them on dining table as place cards. They
maybe color coordinated for the event and may contain designs or photos. Table tents
may also be engraved by printer or made on color copier. They maybe embellished with
ribbon, glitter, silk flowers beads or pearls.

What I Can Do
Lea is a newly hired server in restaurant. She is on probation for one month as waitress and
needs to meet the expectations for her supervisor.
She needs to perform the following task:
1. Stack service or waiters station with supplies for service
2.Clean,wipe and put all tableware and dining room equipment in their proper places.
3. Put a special tent card and displays for promotion.
4.Check the cleanliness and condition of all tables, tableware and dining room
equipment.
5. Fill water pitchers and ice buckets.
5. Turn on and ready electrical appliance or equipment like coffee pots, teapots, plate
warmers, etc. in the dining area.
6. Refill condiments and sauce bottles and wipe ,clean dry necks and tops of bottles.

Scoring Rubric for Performance Task

Description Score
Performed all the seven skills 5
accurately and correctly.
Performed 5 to 6 skills independently 4
with few in accuracies
Performed 3 to 4 skills independently 3
but with many in accuracies
Performed 1 to 2 skills without 2
confidence
Did not perform skill at all 1

What’s More

Read the following statement carefully correct. Write T if the statement is

True and Write F if the statement is False. Write your answers in your
notebooks.

1. Mise-en-place, the French term means to “everything in place” in the food and
beverage service operation.

2. Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.
3. Prepare clean and dry wiping clothes. Make sure that ones intended for wiping
utensils/service equipment are separated from those used in wiping hands and wiping
tables.

4. Mechanical Impact refers to contact of glasses with other equipment and also hard
surfaces.

5. When setting up cutleries, as well as glassware’s, avoid leaving finger marks by using
trays or by securing them inside a cloth napkin.

Lesson FBS: Set-up Tables in the

3 Dining Area
 Hello again dear learners, Today, we will learn how to prepare the dining area to
make the dining experience of our guest pleasurable. Do you know where to place the
spoon and fork on a place setting? How about folding table napkin and table skirting in
different styles ? Well then, that’s the highlight for this module. Let your accuracy and
creativity work. Let’s enjoy the challenge.

This lesson contains the topics in guiding you in preparing the dining area, laying
the table appointments and setting the tables properly that will help to make meals more
appealing and satisfying. This will also develop your skills and attitude in performing
activities involved in preparing the dining room like folding table napkin and table
skirting that plays an important role in guest dining experience.

This lesson is consists of the following topic:

Lesson 3. Set-up tables in the Dining Area

3.1 General Rules in Laying Covers/ Table Set-Up

 Place /set table appointments according to standard and functionality;
 Proper set the table /place setting according to the standards of the foodservice
establishment.
 Prearrange or fixe covers correctly according to the predetermined menu.

3.2 Different Napkin Folding Styles

 Familiarize the procedure in folding basic styles of table napkin folds;
 Fold properly and laid cloth napkins on the table appropriately according to
napkin folding styles to enhance table presentation and create a harmonious dining
atmosphere;
 Recognize the impact of well folded table napkin in table setting.

3.3 Table Skirting Styles

 Familiarize the tools, materials and supplies need for table skirting.
 Demonstrate proper procedure and steps in skirting tables.
 Recognize the impact of well skirted table in the dining area.
After going through this lesson, you are expected to:

1. Set table according to the standards of the food service establishment.

2. Set covers correctly according to the predetermined menu.
3. Wipe and polish tableware and glassware before they are setup on the table
4. Fold properly and laid cloth napkins on the table appropriately according to
napkin folding styles.
5. Skirting properly buffet or display tables taking into account
symmetry, balance and harmony in the design.
 To achieve the set objectives of this lesson, follow the instructions below:

1. Read and follow instructions carefully.

2. Answer the pretest before you go to the lesson proper.
3. Jot notes and record points for clarification.
4. Check your own answers. Compare your answer from the answer key found at the end
of the module.
5. Perform the activities designed to fully understand the lesson.
6. answer the self - check to know how much you have learned in each lesson.
7. Take the posttest after going through the entire.

What’s In
Based from the previous topic, can you name the different table appointments based on
the illustration below? Please write your answer on the given blank space after each item.

1
. 7. 13 .
2. 8. 14 .
3. 9. 15.
4. 10. 16.
5. 11. 17.
6. 12. 18.
19. 20.

What New

3.1 Instruction: Put a check mark on the space provided if you agree to the given
statement below.
Forks are placed to the left of the cover with the tines pointing up.
Heavily scented flowers should be avoided, as they affect the
flavor of the food.
Knives and forks are laid about 11-13 inches apart, so that the
dinner plate may be easily placed between them.
Knives are placed to the right of the dinner plate with the cutting edge of the blade
toward the plate.
No more than 3 glasses are allowed on the table at one time. Additional
glasses may be placed after the used ones are removed.
Oyster and cocktail forks are placed at the extreme right of the cover, after the
spoons.
Spoons are laid with bowls up at the right of the cover.
Table decors should be reasonably low so that they do not obstruct guest’s vision.
Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the
dinner knife.
Wine glasses are placed to the right of the water glass either in a straight line or in a
triangular fashion.

3.2 Instruction

Are you familiar with any table napkin folds? If yes, name the folds that you’re familiar
with.
Is it still important for the waiters to learn the skills of table napkin folding?

What is the outcome of laying a well folded table napkin to place setting?

What is It

3.1 Rules in Laying Covers/ Table Set-Up

Place Setting
The size of the tables and the amount of space needed for each guest are primary
concern in laying out the dining room. Standard set up of the restaurant and function
rooms vary depending the type of service and the requirement of the customers.
TECHNICAL TERMS

Table Setting – Refers to the way in which the table appointments and food are arranged
on the table for dining. How the table should be set depends on:
 the style of service to be used;
 the menu to be served;
 the size of the table;
 and the available table appointment

Table Appointments - These are table implements / utensils that are used for dining
and serving, which includes the flatware, dinnerware, glassware, hollowware and linens .
Cover - A cover is the space required on a table for table appointment for one person to
partake of a meal. This is even considered to be the smallest unit in the table setting and it
is about 24 by 15 inches in space. An imaginary line may be drawn to define the cover
about 1 to 1 ½ inches from the table edge.

Place Setting - The arrangement and the way to set a table with tableware and for
serving and eating for a single diner. Factors such as the menu or type of food to be
served, the size of the table, and the style of service largely determine this.

Table Accessories - These are items essential to complete the table set-up which
include salt and pepper set/shakers, cruets, ashtray, flower vases or tent menu.

General Rules for Table Setting

 Before setting the table, ensure that the chairs and tables are in their best condition
and correct positions, the table top should be clean and that the table is level and not
wobbly.
 Always consider the convenience and comfort of the
guest in placing the table appointment.
 Be creative and artistic in setting the table but make sure it will not contradict the
principles in table setting and be careful not to overcrowd the table.
 For formal setting the table on which a tablecloth is to be spread should be first
covered with silence or base cloth, for the following reasons:
a. to protect the diner's wrists and elbows from the tables sharp edges.
b. to keep the tablecloth firmly in place.
c. to protect the surface of the table and prevent the rattling of crockery and
cutlery.
d. to absorb moisture in case liquid spills on the table.
 Carry equipment to the table on clean trays or service plate, handling dinnerware by
the edge without touching the surface, glassware by the stems or base and flatware by
the handles.
 Check, sanitize, check and set aside damaged and soiled table appointments. Crockery
and cutlery should be spotlessly clean and the glassware should be well-polished.
Chipped or cracked equipment should not be used.
 The establishment monogram /logo should be visible to the guest.
 Each cover should be well-balanced and it should observe ideal space for a cover, the
opposite side should be exactly similar, so as to give a well-balanced look.

General Rules Laying Table Appointments

Center pièce
 When deciding on a table centerpiece, keep it low. If a bud vase is used as a central
decorative piece, it should not be very large or tall as that obstructs the view of guests
sitting opposite each other.
 Table decors should be reasonably low so that they do not obstruct guest’s vision.
 Heavily scented flowers should be avoided, as they affect the flavor of the food.

Table Linens

 Table linens are spread evenly on the table and laid properly according to standard
procedure .The central fold of the tablecloth should be in the middle of the table
and all the four edges should just brush the seats of the chairs.
 White and pastel plain clothes are used for more formal occasions but not
mandatory and usually, patterned or colored table cloths are used for casual
dining. The only rule is to make sure those linen patterns and china patterns don't
clash.
 Collect correct size of the tablecloth for the table to be clothed and the linen
should be free from holes and stains and well ironed and used without
creases.

 Silence pad or base cloth is used for formal setting and it should be placed
evenly on the table so that the edges do not hang down below the
tablecloth.
 Table cloth is laid over the silence pad or directly over the table. For
formal tablecloth 16” to 24” for both the length and width for the drop is
required and for informal tablecloth, fewer drops usually 10 to 15 inches
are suggested.
 Placemat is set up when the table is not covered with tablecloth. It is
placed at the center of the cover.
 Linen napkins should be folded elegantly and placed in the center of the
dinner plate.

Dinnerware

 Chargers or dinner plates should be placed on the table first at the center of the place
setting.
 Bread and butter plate is placed left of the cover, directly above the tines of the dinner
fork.
 Dessert: Dessert plates and coffee / tea cups will be set out after dinner. If a fork is
to be used with dessert, this will be placed on the dessert plate. A dessert spoon
should have already been set above the dinner plate.
 Do not place items such as coffee cups, tea cups, and/or dessert plates on the table if it
crowds your guests. It is appropriate to bring those items to the table after the main
course has been cleared and the dessert is served.

Beverage ware

 Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the dinner
knife.

 Wine glasses are placed to the right of the water glass either in a straight line
or in a triangular fashion.
 No more than 3 glasses are allowed on the table at one time. Additional
glasses may be placed after the used ones are removed.

Table Accessories

 Sugar bowls and salt and pepper shakers are generally placed in the center of small
tables but when table is large several sets are needed.
 Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase should
be placed in between the covers at the center of the table.
 Coffee/tea must go with sugar and milk/creamer.
 Salt and pepper shakers are placed adjacent with the centerpiece.
 Ashtrays are placed at the center of the table.

Flatware’s

 Flatware’s are to be placed in order of use. In other words, the diner will start at the
end and work his way in. The first course will use silverware farthest from the
dinner plate, while the last course will utilize the silverware closest.
 Handle flatware (cutlery) without touching the eating surface perpendicular to the
table and 1 inch from the edge of the table so that handles are lined up and should be
arranged according to the courses.
 No more than three of any implement are ever placed on the table, except when an
oyster fork is used in addition to three other forks. If more than three courses are
served before dessert, then the utensil for the fourth course is brought in with the
food; likewise the salad fork and knife may be brought in when the salad course is
served.

 Forks are placed to the left of the cover with the tines pointing up.
 Knives are placed to the right of the dinner plate with the cutting edge of the
blade toward the plate. Technically, one should only use a knife if one is
cutting meat; however, up to three knives can be placed on the table, in order
of use
  Spoons are laid with bowls up at the right of the cover.
 Knives and forks are laid about 11-13 inches apart, so that the dinner plate
may be easily placed between them.
 Oyster and cocktail forks are placed at the extreme right of the cover, after the
spoons.
 Dessert flatware’s are not normally on the table unless the number of flatware
is small, in which case, they are placed at the top of the cover with the handle
of the dessert spoon towards the right of the cover and handle of the dessert
fork towards the left of the cover.
 Butter spreader may be placed across the top edge of the bread and butter plate
in a parallel line with the table or across the right side of the bread and butter
placed perpendicular to the table edge.
 Coffee spoons should be placed on the saucer. Coffee / tea mugs aren't used
for a formal dinner.

The placement of utensils is guided by the menu, the idea is that when laying , the
utensils place it in an "inside out " order. Most of the time, complete meal courses
follow this meal pattern.

 Appetizer , Starter or Hors d'oeuvre - [awr durv]

 Soup
 Salad
 Entrée/ Main Course - /ˈänˌtrā,ˌ/
 Dessert

Type of Place Setting

A la Carte Setting / Basic Place Setting - An A la carte is the term used for a
menu that has individual priced dishes. These dishes are divided into entree, salads,
main course and desserts.

This type of place setting is usually consists of the following table appointment:

 Place Knife  Table Napkin

 Place Fork  Water Goblet
 Show Plate
 This is appropriate for most occasions.
 Basic place settings generally have fewer
utensils.

42
  Sometimes the cup and saucer are placed on
the right side of the spoon, about four inches
from the edge of the table.
 Often, in less formal settings, the napkin
and/or cutlery may be held together in a
single bundle by a napkin ring.

Table d' Hote Place Setting

A table d' hote menu is a menu that has a set price for a number of courses that
means “table of the host”. Usually all courses are included in the price and must be paid
by the guest even if they don’t eat every part of the meal. Typically, the menu may have
two to four choices of an entree, two to four choices of a main course and two choices of
dessert.

Informal Place Setting Formal Place Setting

identified and adjusted depending on the type of meal that will be served. Most of the time, informal table
restaurants and private gathering.

Formal table settings are set for multiple

Usually, fewer utensils and serving
dishes will appear on the table for
informal table settings. As a general rule,
informal table settings will be
courses both in private homes and
restaurants. The basic rule for a formal
table is for everything to be
geometrically spaced: the centerpiece at
the exact center; the place settings at
equal distances; and the utensils are
balanced

Standards of Table Setting

 Completeness
o All needed utensils; dinnerware , glasses and other equipment are set on
the table prior to serving orders.

43
 o Required condiments are set up before service.
o Client requirements as stated in the event order are available properly
installed before the start of the function.
o If pre-set up is made, additional cutleries are completed prior to
service.

 Cleanliness and Condition of Equipment

o All pre-set equipment must be immaculately clean, sanitized with
sanitizing detergent, wiped dry, and free of spots or water marks
o No wobbly tables or chairs
o No chipped/stained glasses and plates or damaged tines of cutleries
o Linen is fresh, no foul odor clean, without spots or stains and not
wrinkled

 Balance and Uniformity

o There is even spacing between chairs and covers.
o Cutleries are spaced at least o inch from the edge.
o Same equipment is set-up for the same order.
o Cutleries are aligned properly, with the same distance from the edge.
 Order
o All service equipment are placed on the appropriate side of the cover.
o The cutleries are arranged in proper sequence following the order by
which they will be served.
o Fork and side dishes are on the left side.
o Folded paper napkin (if used) on the left side under the fork
o Water glass is placed on the right side, about an inch on top of the knife
o The glasses, cups, saucer, spoons, knife and cocktail fork are on the right
side.
o Required condiments as well as flower vase are placed at the center of the
table.
 Eye Appeal
o The whole set up looks presentable.
o Presidential and buffet tables are skirted for banquet functions
o Appropriate color combinations are used
o No eye sore is seen in the dining area
o Appropriate centerpiece and other decors are provided for.

 Timeliness
o Set up is completed on time- at least 30 minutes prior to the start of
operation or banquet functions. How the table should be set depends on:
 The style of service to be used;
 The menu to be served;
  The size of the table;
 And the available table appointments.

Remember!

In table setting, common sense should be the best guide when one is not sure of what to do.
Anything that is not needed on the table, or is not required by the menu, need not to be set.

3.2 Table Napkin or Serviettes

A table napkin or serviette is a rectangular cloth or paper used at the table for
wiping the lips fingers and protects the clothes while eating. It is usually small and
folded. Napkins may be of the same colour as tablecloths, or in a colour that blends with
the decor of the restaurant. Napkins should be spotlessly clean and well-pressed.

Functions of Table Napkin

1. Table napkins serve a very practical function and they can be decorative as well.

2. They can be used to wipe food and drink from the mouth and face, or they can be
placed in the lap or under the chin to protect clothes while eating.

3. Napkins can also serve as coasters when setting down a drink, or soak up small spills at
the table. Napkins can also cover an occasional cough, but etiquette dictates they should
not be used for blowing your nose at the table.

Types of Table Napkin

The two major types of table napkins include paper and cloth napkins.

1. Cloth napkins are often referred to as linen napkins, although they may be
made from a variety of fabrics, such as cotton, polyester, twill, damask or
blends of several materials.
 2. Paper napkins are disposable, making them convenient for everyday use
and used with small children.

Standard size of napkins:

 Dinner - 20x20 inches sq.( perfect square)

 Luncheon / Breakfast – 16  Tea napkin – 9-10 inches sq.
inches  Cocktail napkin – 6-7 inches sq.

Cloth napkins come in several sizes; each size is tailored to a specific use. A
beverage napkin, used when serving drinks and hors d’oeuvres, like most cloth napkins, is
square, about five inches to each side. A luncheon napkin is a couple of inches larger, and
a dinner napkin larger still. The theory, evidently, is that the more food and drink that is
served, the more potential there is for spillage, so the bigger the napkin must be to catch
it.

Napkin Folding Style

Dining room is better served by the use of the correct style and size of napkin fold,
and the right colour in respect of the room décor. As the objective of creating a beautiful
napkin fold is to enhance table presentation and create a harmonious atmosphere, there
are things to consider in selecting proper style of table napkin. Every case is different as it
depends a great deal on the particular circumstances. For example, the location of the
venue, the occasion of the celebration, the choice of napkin fold, the shape of the glass
and above all, individual taste, style and ambiance.
1. Height of Ceiling -high standing napkins are more appropriate in rooms
where the ceiling is fairly high and vice versa. However, if the view from the
dining room window or balcony is a gift of nature or picturesque view, it is not
advisable to use a napkin design that conflicts with that view. Obviously this
principle is not applicable to special events where a suitable napkin fold honors
the purpose of the formal occasion. In a restaurant situation uniformity between
all tables is very important.

2. Style of décor in the Dining Area - if the dining room and table setting is
quite unconventional in its style of decor, a plain napkin fold will be more
suitable to enhance the modern look, where as an elaborate fold would be more
appropriate in a retro style of setting.
 3. Table Surface - Should the dining room table have a glass top or a highly
polished surface, you may find that certain designs of napkin folds that will hold
as well as when a tablecloth covers the table. There is no shortage of designs to
choose from to overcome this situation.

4. Folded Napkin in a Glass -A folded napkin in a glass has no doubt that can
create a magnificent visual effect to the entire dining area. This is a very
suitable choice for;

a. Pavilion - a wedding reception for example — when the

emphasis is on creating a sumptuous setting and, as is often the
case, the ceiling is nothing special to look at. It is also very
appropriate for banqueting venues where all the guests take a
seat at the table at the same time, and the first course is already
on the table. There are occasions where space at the table is at a
premium and no space for a napkin.

b. Round Table -A napkin in a glass is also better suited to a

round table rather than one that is long and narrow as it gives a
sumptuous eye-catching effect. On certain occasions, where an
individual gift is part of the celebration, it makes even more
sense to have the napkin in a glass in order to create more space
on the table. A folded napkin in a glass does have its
disadvantages however, as tall napkins could obscure any
decorations in the middle of the table such as flowers,
decorative candles, or candelabras.
Basic Style of Table Napkin Folds
Banana Napkin Fold
 1. Lay the napkin face-down in and fold the napkin in half and position the open
end towards you.
2. Fold the near-left corner diagonally, resting it so that it lays right next to the
previous fold. Do the same on the other side.
3. Flip the napkin over and turn it so it points to the far-left and to the near- right.
Fold the bottom half of the napkin up and away from you, laying it so the far
edges run on top of one other. Reach underneath of the napkin and pull out the
flap on the right, making the near-side come to two points as seen in the
picture.
4. Gently roll the left half of the left triangle over and tuck it's end underneath
the right triangle. Fold the right-triangle to the left, tucking it's end into the
other triangle.
5. Open up the hat and press the material inside down to fill it ou.

Birds of Paradise Napkin Fold

1. Lay the napkin face-down and fold the napkin in half and orient the open
end towards you and fold the napkin in quarters.
2. Fold the napkin in half diagonally, creating a triangle. Orient the triangle
so the open tip is facing away from you.
3. Fold the right corner diagonally towards you - laying it down along the
centerline of the triangle, making a new tip pointing towards you. An iron
can make this important fold a whole lot easier. Do the same with the left
corner, fold it diagonally toward you and press it down next to the
previous fold. Now you have a diamond.
4. Fold the two "wings" and fold the triangle in half by bringing the center
seam towards you and allowing the ends to fall.
5. While holding the base firmly to keep your folds together, pull up the four
'flaps' created by the napkin's corners.
Pyramid Napkin Fold
 1. Lay the napkin face down in front of you and fold the napkin in half to
from a triangle with the open ends point away from you.
2. Fold the left end up to meet the far corner, ensuring the edge of this new
fold lays on the centerline as shown and repeat the last step with the left
side, folding the left tip up to the far corner, creating a diamond shape with
a seam running down the center.
3. Fold the napkin in half by bringing the endpoint of the diamond to the
back to create a triangle with two open folds in front.
4. Fold the napkin along the center seam and you have a neat, sturdy
pyramid. If your napkin won't stand neatly then you may need a little
starch.

Candle Napkin Fold

1. Lay the napkin face down in front of you and fold the napkin in half to
from a triangle with the open ends point away from you.
2. Fold the long side up just about an inch. Press this fold down well.
3. Starting at either end, tightly roll the napkin into a cylinder. Take care to
roll it straight so it will stand solidly.
4. Tuck the end of the roll into the base on the backside and stand it up.

Bishop Hat Napkin Fold

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half to from a triangle with the open ends point away
from you.
3. Fold the right-corner up so that the point rests directly on top of the
middle-corner. The edge of this new flap should lay on the center line of
the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to meet
the middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
7. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.

Crown Napkin Fold

1. Lay the napkin face-down in front of you and fold the napkin in half to
from a triangle with the open ends point away from you.
2. Fold the left-corner up so that the point rests directly on top of the
middle-corner. The edge of this new flap should lay on the center line of
the napkin and Repeat step four on the other side, bringing the left-most
corner up to meet the middle-corner, creating a diamond shape.
3. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
4. Fold the smaller triangle down so the point rests on the near edge of the
napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.

Standing Fan Napkin Fold

 1. Lay the napkin face-down in front of you and fold the napkin in half and
orient the open end towards you .
2. Fold the napkin like an accordion starting at either narrow end. Leave one
end with 2-3 inches of unfolded napkin to support the standing fan.
3. Fold the napkin in half with the accordion folds on the outside.
4. Grasp the unfolded corners where they meet on the open end and fold them
in diagonally, tucking them under the accordion folds.
5. Open it and stand it up.

Fan in the Goblet Napkin Fold

1. Lay the napkin face-down in front of you and fold the napkin in half and
orient the open end towards you .
2. Begin accordion folding from the bottom, all the way up to the top.
Make each fold about 3/4" - 1" wide. Fold the pleated napkin in half.
3. Insert the napkin into the goblet, folding the first inch or so under (as
shown) to keep pleats secure.
4. Unfold the pleats and shape into a fan. Interlock the two center pleats if
needed to keep the fan intact.

Rosebud Napkin Fold

1. Lay the napkin face-down in front of you and fold the napkin in half
diagonally.
Orient the napkin so the open end points away from you.
2. Fold the far-right corner up diagonally so that the point rests on top of the far
corner. The edge of this new flap should lay right on the center line.
3. Repeat step four on the other side, bringing the left-most corner up to meet
the far corner, creating a diamond shape. Flip the napkin over while
 keeping the open end pointing away from you. Fold the bottom of the napkin
up about 3/4’s of the way as shown and press the fold down well.
4. Flip the napkin over. Curl both sites up so they meet in the middle and tuck
one into the other. Stand it up and straighten it out.

Lotus Napkin Fold

1. Lay the napkin face-down in front of you.

2. Fold all the corners of the napkin in so the tips rest at the center.
3. Fold the two right corners of the napkin in so the tips rest at the center and once
all of the tips are folded you are left with a square about 1/4 the size of the
unfolded napkin.
4. Flip it over. Fold the corners in so they meet in the center and then place
something sturdy in the center, or hold it with your fingers and
reach underneath each corner and pull out the flaps to create petals
3.3 Table Skirting

Table skirts offer more coverage than typical tablecloths that leave the legs and
space under the table exposed. They are an inexpensive solution for covering weathered,
damaged or unattractive tables. From start to finish, a lot of work goes into making table
skirts to custom-fit table sizes and shapes.

Like a skirt in a wardrobe, a table skirt is a way to dress up a table. Similar to

tablecloths, they wrap around the edge of a table leaving the top uncovered. Chosen in a
fabric to match existing décor, a table skirt adds style and function to a room. Table
skirting is just as the name implies---a skirt for a table.

Table skirts consist of two components:

Cloth table topper

Skirting Cloth

52
Skirting Cloth/ Banquet Cloth
 A long cloth used for table skirting. Usually this cloth is intended for buffet and
banquet table to accommodate big crowd for more festive mood.
 For a buffet table, the minimum size of the tablecloth required is 2 m x 4 m.
 Table skirts can range from formal and decorative to simple and casual, depending
on the fabric you choose. Satin, embroidered upholstery fabric and bright white
fabric of any material usually create a more formal look. Floral patterns, neutral
cottons, and solid or patterned polyester fabrics can be used for everyday table
skirting that can be washed as needed and requires little upkeep.

Pointers to Remember in Table Skirting:

1. Observe sanitation in handling materials.
2. Thumbtacks and pins should not be visible.
3. When tucked or touched, pinned cloth should not fall off.
4. Equal distance of folds should be observed. 5 .
Clarity of folds and design.
6. Cloth does not touch the floor.

Preparation
 Mark your fabric with fabric chalk, according to the measurements you took off
the table, adding 1/2 inch to each side.
 To create straight lines, use a straight edge or yardstick.
 To create a circular line, pin one end of a string that is half the length of the
circular table measurement to the center of the fabric, and tie a piece of chalk to
the other end.
 Press the chalk onto the fabric and draw a circle by rotating the string around the
center where the other end of the string is pinned in place. Cut the fabric along the
chalk lines with sewing scissors.

Measuring
 Measure your table from the floor on one side to the floor on the opposite side
with a tape measure.
 If your table is circular or square, this is a sufficient measurement. If your table is
rectangular, measure the other way across from the floor on one

53
 side to the floor on the opposite side. This will give an accurate size for the amount
of fabric your table skirting requires.

Procedure for skirting:

1 .Decide on what design you are going to do that fits the occasion.
2. Prepare the needed materials:
Buffet Table Pins
Top cloth Thumbtacks
Skirting Cloth Thimble
3. Lay the top cloth and fastened with thumbtacks at the edge of the table.
4. Pull the cloth adequately to straighten and smoothen the surface tacking it firmly
on the table.
5. Get the center front of the table.
6. Fold the skirting cloth to the center to get the middle.
7. Start fastening the cloth push a pin down to secure it on the edge of the table.
8. Measure equal distances for folds and pin down making sure that the skirting is
securely fastened on the tablecloth.
9. Skirt the table using and combination of pleats.
10. make sure that all sides of the table are equally skirted and covered.

Basic Styles of Table Skirting

Box/Single panel Double Box / Pleated Box

Pleated pleats Diamond

54
Scallop Butterfly

Tulip

What’s More

3.1. Instruction: Analyze the given illustration below whether each table appointment
was placed according to the rules of laying table appointment. Write C on the space
provided if it’s laid correctly, and W if it’s not.

55
1. 8. 15.
2. 9. 16.
3. 10. 17.
4. 11. 18.
5. 12. 19.
6. 13 . 20.
7. 14 .

3.2 Practice and perform the proper procedure for the given table napkin folds;

Standing Fan Pyramid Standing Banana Rose

Bishop hat Candle Crown Bud
Birds of Paradise Fan in the Goblet

Materials: 10 pcs. Dinner table napkin (20”x20”)

Ask your friend or classmate to take picture while you are performing the table napkin
folding activity and take picture for your each style of table napkin fold and paste it on
the space provided.

Table Napkin Folding in Action

 Standing Fan Bishop Hat

Birds of Paradise Pyramid

Banana Rose Bud

57
58
 Fan in the Goblet Crown

Standing Candle

Performance Criteria for Table Napkin Folding 1 2 3

Table napkins are clean and well pressed.
Sanitary handling of table napkin.
Tips of the fingers and back of the hand are used for
creasing.
Napkins are properly positioned for folding.
Lines well defined
Folded napkins piled neatly
3.3 Perform the proper procedure for the following styles of table skirting and take
a picture of your output for each style of table skirting and paste in on the space
provided and label each design.

Box/Single panel Pleated pleats Butterfly

Double Box Diamond Tulip
Scallop
Materials:

Buffet Table Table skirt/Banquet Thumbtacks

Top cloth cloth Thimble
Pins Pin Holder

Box/Single panel Double Box

Pleated pleats Diamond

Scallop Butterfly
 Tulip

Performance Criteria for Table Skirting 1 2 3

Sanitation observed in handling materials
Equal distance of folds
Even length on all sides
Correct placement of pins and tacks
Accuracy
Retains shape and design when pulled
No visible pins and tacks

What I have learned

Why restaurant should observe standards in setting-up tables in the dining area?

As future food service personnel, what are the advantages of having skills for folding table
napkin and table skirting?
 What can I do

3.1 Based from the given illustration below, draw the correct place setting for the given
table appointment and label each item.

61
 Performance of the learners will be rated based on the rubrics:

Descriptions Score
Performed 100% of the given tasks 5
Performed 75% of the given tasks 4
Performed 50% of the given tasks 3
Performed 25% of the given tasks 2
Did not perform the given tasks 1

3.2 Research or create 1 fancy table napkin design. Familiarize and write the
procedure on the space provided and be ready to demonstrate it in the class. Take
picture for your final work and paste it on the box .

(Name for the design)

Procedure:

Performance Criteria for Table Napkin Folding 1 2 3

Creativity and accuracy
Table napkins are clean and well pressed.
Sanitary handling of table napkin.
Tips of the fingers and back of the hand are used for
creasing.

62
 Napkins are properly positioned for folding.
Lines well defined
Folded napkins piled neatly

3.3 Create your own design for the following table guided with the given criteria
below.
• Display /Exhibits
• Cake display
• Buffet Tbale

Paste picture of your output on the space provided. Indicate the time you started
and the time you finished each table:

Display /Exhibits Cake display

63
 Buffet Table

Performance Criteria for Table Skirting 1 2 3

Sanitation observed in handling materials
Equal distance of folds
Even length on all sides
Correct placement of pins and tacks
Accuracy
Creativity
Retains shape and design when pulled
No visible pins and tacks

LessonFBS: Set the Mood/Ambiance

4 of the Dining Area

What I Need to Know

Hello a gain dear learners, Today, we will learn the skills in setting the mood
/ ambiance of the dining area and identify the appropriate type or style of table setting
with character, and right color combinations for aesthetic consideration because dining
experience of the guest is greatly affected by the atmosphere of the place.

This lesson is consists of the following topic:

Lesson 3. SET THE MOOD/ AMBIANCE OF THE DINING AREA

3.1 Banquet Set-up Styles

64
 After going through this lesson, you are expected to:

1. Adjust light according to time of the day,

2. Arrange tables and other dining room furniture to ensure comfort and convenience
of the guest.
3. Play appropriate music when applicable
4. Clean and dry floors/carpets
5. Adjust air conditions or cooling units for the comfort of the guest
6. Set up decoration according to theme or concept of the ding room.

To achieve the set objectives of this lesson, follow the instructions below:

1. Read and follow instructions carefully.

2. Answer the pretest before you go to the lesson proper.
3. Jot notes and record points for clarification.
4. Check your own answers. Compare your answer from the answer key found at the end
of the module.
5. Perform the activities designed to fully understand the lesson.
6. answer the self - check to know how much you have learned in each lesson.
7. Take the posttest after going through the entire module.

What’s In
Activity 4.1

Directions: Based from what you have learn from the previous lesson, Write T if the
statement is TRUE. Write F if the statement is FALSE and underline the word or phrase
that makes the statement incorrect.

1. The large plate that is also called as charter, serves

as an under plate for the plate holding the first course, which will be brought to the table.
2. The placement of utensils is guided by the menu,
the idea is that the guest will use the utensils in an "outside in" order.
3. If bread and butter knife is used, the bread plate
goes above the salad fork, with the butter knife placed diagonally across the edge of the
plate, handle on the right side and blade facing down.
 4. The largest of the forks, also called the entree fork,
is placed on the left of the plate. Other smaller forks for other courses are arranged to the
left or right of the dinner fork, according to when they will be used.
5. Often, in less formal settings, the napkin and/or
cutlery may be held together in a single bundle by a napkin ring.
6. The dinner knife is set immediately to the right of
the plate, cutting edge facing inward.
7. Beverage ware of any kind -- water, wine, juice,
iced tea are placed at the top right of the dinner plate, above the knives and forks.
8. The napkin is folded or put in a napkin ring and
placed either to the left of the forks or on the center of the dinner plate. Sometimes, a
folded napkin is placed under the forks.
9. If shellfish are to be served, the oyster fork goes to
the left of the spoons.
10. If the salad is served after the entree, the
small salad fork is placed to the right of the dinner fork, next to the plate.

What New
How do you understand ambiance?

What is the importance of good ambiance in a restaurant?

 SET THE MOOD/ AMBIANCE OF THE DINING AREA

While delicious food and good quality customer service are crucial for return
business, the ambiance of a restaurant is also important. The style, decorations and sounds
in the dining room will influence the mood of the customers and support the overall
restaurant design. Music, acoustics, seating, lighting flooring and wall decorations should
all match the concept and encourage customer comfort and satisfaction.

Setting the Right Tone

Dining area should established emotional tone. Restaurants designs will depend
on how the establishment wish their customers to feel. After a while, the “feel” of the
restaurant will be incorporated in restaurant concept.

The following are the elements to consider in setting the restaurant ambiance;
 Lightning - daylight or bright lightning is preferred for daytime meal service.
Subdued light is more appropriate for evening dinning. Candlelight can be
enhance the mood for evening dinning but should not be used for daytime events.
 Views – tables should be set to take best advantage of the views from the dinning
–room.
 Music- Background music may be appropriate in establishing a mood.
 Décor- the décor should be consistent and create a harmonious atmosphere. Color
selection plays an important part in the dinning experience. Some color s are warm
others are cold, some are romantic others are businesslike.

Dining Room and Seating Layout

Every restaurant’s dining room should be unique. It may not seem obvious,
but the layout and organization of the dining room supports the branding and subtly
influences the customers spending. So be sure that the dining room and seating layouts
are strategically designed. Before designing the layout of the tables and seating, first need
to consider the space limitations and decide how many separate dining spaces will to
create.
 The floor plans for restaurant or a function are dictated by the number of covers
and the style of the service to be offered.
A floor plan is prepared using a simple outline of the floor space of the dining area
that indicates the entrance and any other doorway or feature that could affect the
placement of guest’s tables and chairs.

Key points to consider when preparing a floor plan are;

 To position the tables so as to allow for sufficient movement by guests and service
staff.
 To consider the placement of covers to avoid guests complaints of inappropriate
placement –for example. Near the doorway, kitchen or toilets, behind pillars or in
draughty areas.
 To accommodate guests specific needs.
 The plan is an effective guide in establishing the best use of the space and in
meeting guest’s specific requests for preferred tables.

Room Setup Styles

The following are examples of typical set ups:

Auditorium or Lecture Style

Conference (Boardroom) Style

Banquet Style

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U-Shaped

Classroom Style

Hollow Square

Restaurant Music
For an extended time, people have enjoyed combining food with music. Musicians
performed during dinner parties in Roman times, and minstrels entertained dining guests
at medieval banquets. Today musical accompaniment during meals is much more
common, and the music played more varied, than ever before.

According to Giada Pezzini (2017) there are at least five good reasons why
you should have a well-thought music strategy in place:

1. Music creates the atmosphere - Music is a key element when it comes to setting
the mood. The right harmonies help keep the image of the restaurant consistent,
complementing branding and integrating with image and décor will help to feel the
intrusive presence of other diners and waiting staff.

2. Frequency and volume affect the taste of food - The music played on the
restaurant make the dishes taste more flavorful. Scientists have been studying the effect of
music on taste for years, and found out that playing low-pitch sounds while eating makes
savory dishes taste better; conversely, high-pitch notes enhance

69
sweet flavors. Volume also plays a part: when the background noise is too loud, it impairs
our sense of taste – making food and drinks taste not quite as good.

3. Songs can make waiting more pleasant - According to scientific research,

music can make line up feel less stressful. Waiting guests don’t become as restless and
stressed if there are nice, soft tunes playing in the background.

4. Music tempo influences eating rhythms - Background music has been found to
powerfully affect people’s pace of eating and drinking: the quicker the tempo, the faster
people finish their order and leave.

5. Increase spending with the right beat - People use music as a powerful cue to
interpret a place – and smart restaurateurs can capitalize on that. For example, research
shows that restaurants playing classical or jazz music are automatically perceived as high-
class -and therefore more expensive- than restaurants playing pop or rock songs.

Set up Decoration

Restaurant design sets the stage for a customer’s dining experience. A well
decorated restaurant that speaks to the type of cuisine and intended atmosphere can make
all the difference in determining whether a patron will return to the same restaurant.

Things to consider for restaurant Decoration;

Restaurant Theme- a theme for restaurant décor is usually based on cuisine and the
style of the restaurant will also come into play.

Paint walls and Accent walls – this will add interest to different sections of the
restaurant. A coat of paint can make all the difference in visually enhancing the space.
Combined with decorative accents such as window treatments, flooring styles and
lighting, The choose of paint can help create the foundation for the restaurant design.

Furnish and Furniture - restaurant with furniture that will maintain restaurant's
formality, as well as style. If the restaurant is casual, vinyl booths and wooden tables are
standard. If the restaurant is more formal, their style and finish should

70
be chosen for their tables and chairs. Consider the table style as part of the overall design
aesthetic. Tablecloths can also that add color to the space, additional accent tabletops,
such as paint, tablecloths, tile and glass covers with inlaid designs.

Hang Art - There are many ways to Hang art to add interest to the walls. One option is
to feature images that are meaningful of the cuisine. art.

Lighting Fixtures - Use lighting fixtures as an opportunity to set the space's

ambiance. Along with overhead lighting throughout, pendant lights over the tables, wall
candelabra and even candle centerpieces can be effective lighting choices that create
presence in the space.

Ventilation

Restaurant ventilation will help keep the air fresh, significantly contributing to the
overall cleanliness of an establishment. Maintaining proper restaurant ventilation is also
essential for the safe preparation and storage of food, health and morale of employees and
the comfort of customers as well as food sanitation.

Improper ventilation can result in various restaurant problems such as, safety
violations, higher utility bills, decreased employee productivity, and even flaring tempers
from customers as well as employees. It can also result in loss of traffic due to unpleasant
doors or uncomfortable conditions.

Here are some things to look for in each area:

Dining Room

 Is the dining area consistently a comfortable temperature?

 Is the dining area free of strong or unpleasant cooking odors?
 Is the air in the dining room clear?

Restrooms

 Do the restrooms get overly cold or hot?

 Is the restroom air free of unpleasant odors?
Lobby

 Are waiting guests protected from air and temperature fluctuations?

Outdoor Dining Areas

 Is the patio overly hot or cold?

 Is kitchen exhaust air directed away from outdoor diners?

What’s More

Describe the ambiance that you prefer in a food service establishment according to;

A. Emotional tone

B. Lighting

C. Music
 D. Décor

What I have learned

Why maintaining restaurant ambiance is important?

What can I do

Imagine that you are going to set up a dining area for a lunch birthday buffet good for 50
person for baptismal celebration. Illustrate the dining room layout that is appropriate for
the occasion on the space provided and describe the ambiance that
is suitable for the occasion according to ;

A. Emotional tone

B. Lighting

C. Music
D. Décor

Lesson 3
What I Have Learned

 Mise-en-place, the French term means to “everything in place” in the food and
beverage service operation. It represents the basic preparations before the set up
an.
 Cover - A cover is the space required on a table for table appointment for one
person to partake of a meal. This is even considered to be the smallest unit in the
table setting and it is about 24 by 15 inches in space. An imaginary line may be
drawn to define the cover about 1 to 1 ½ inches from the table edge.

 Place Setting - The arrangement and the way to set a table with tableware and for
serving and eating for a single diner. Factors such as the menu or type of food to
be served, the size of the table, and the style of service largely determine this.
  Table Accessories - These are items essential to complete the table set-up which
include salt and pepper set/shakers, cruets, ashtray, flower vases or tent menu
resulting to cracks or breakage.
 Table Setting – Refers to the way in which the table appointments and food are
arranged on the table for dining.
 Before setting the table, ensure that the chairs and tables are in their best
condition and correct positions, the table top should be clean and that the table is
level and not wobbly.

 A table napkin or serviette is a rectangular cloth or paper used at the table for
wiping the lips fingers and protects the clothes while eating.
 Every restaurant’s dining room should be unique. It may not seem obvious, but
the layout and organization of the dining room supports the branding and subtly
influences the customers spending. So be sure that the dining room and seating
layouts are strategically designed.

ASSESSMENT

Instructions. The following test items carefully and choose the correct answer from
the given choices. Write the letter of your answer in your notebook.

1. An arrangement made in advance to have table at a restaurant.

A. Table setting C. Table set up

B. Table reservation D. Fast food

2. A reservation system that depend on the person designated, usually a host or hostess,
to answer the phone, record the details of the said reservation and taking their credit card
information as guarantee.

A. Online Reservation System C. Reservation system

B.Manual Reservation System D. Reservation

3. The following are the telephone etiquette except one;

A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of voice.
4. Make sure that the caller is pleased with result and that everything you promised was
deliver.
A. Follow up the call.
B. Thank the Caller.
C. Ask questions about anything.
D. Answer the call enthusiastic and professional greetings.

5. Which material should be utilized by a reservation officer to know the products

information offered when initiating the manual reservations?
A. Manual charts
B. Calendars
C. Diary
D. Brochures

6. This service system is the most common of all the systems in the food service.
A. Conventional Foodservice System
B. Centralized (Commissary) Foodservice System
C. Ready –Prepared Food Service System
D. Assembly- Serve Foodservice System

7. The food is produced onsite, it is usually chilled or frozen then reheated and served to
customers on site and readily available to the customers. It is usually used by hospitals
and prisons.
A. Ready –Prepared Food Service System
B. Conventional Foodservice System
C. Assembly- Serve Foodservice System
D. Centralized (Commissary) Foodservice System

8. Which of the following sequence is correct for table skirting?

A. Decide on what design you are going to do that fits the occasion.
B. Fold the skirting cloth to the center to get the middle.
C. Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
D. Skirt the table using and combination of pleats.
E. Lay the top cloth and fastened with thumbtacks at the edge of the table.
F. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
G. Get the center front of the table.
H. Start fastening the cloth push a pin down to secure it on the edge of the table.
 I. Prepare the needed materials.
A. A-C-B-E-F-G-D-H-I
B. A-I-G-F-E-B-H-C-D
C. I-A-E-F-G-B-H-C-D
D. I-A-F-E-G-H-B-D-C

9. What is the purpose of checking the contrast as well as the colour between table
appointment and centrepiece? To
A. achieve balance coordination between table appointments.
B. harmonize the table setting.
C. achieve proper distance between each table appointments. D .
signify the mode and motif of the occasion.

10. Which of the following is considered to be the primary importance of proper

table setting?
A. It affects the mood of the meal and the diner’s enjoyment which can even affect
their digestion.
B. It saves space on the table and make the serving more efficient .
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.

11. What table napkin fold will be created based from the given procedure below.
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half to from a triangle with the open ends point away from
you.
3. Fold the right-corner up so that the point rests directly on top of the middle-
corner. The edge of this new flap should lay on the centre line of the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to meet
the middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
 7. Curl the left and right sides of the napkin up so they meet in the middle and
tuck one into the other.
A. Banana C. Crown
B. Birds of Paradise D. Bishops Hat

12. Which should be considered first in choosing the style of table skirt?
A. Where you intend to display it and how often you will be using the table skirt.
B. The color, theme or motif of the dining area.
C. The occasion, time and resources.
D. Number of guest and manpower available

13. What is the immediate conscious effect for the guests when entering the
restaurant?
A. Ambience
B. Views
C. Music
D. Décor

14. This refers to the design of the restaurant, including the placement of tables, the
kitchen, server stations, and restrooms.
A. Restaurant Layout
B. Restaurant Design
C. Restaurant Overview
D. Restaurant Floor plan

15. How can we create a more lively, positive and fun atmosphere for our guest.
A. Music
B. Atmosphere
C. View
D. Décor

Answer Key
REFERENCES

Books:

1. Roldan, A. & Edica, B. (2018 )Food and Beverage Service and Customer
Relations (Page 1-25 )

2. STI Valencia. (2013). Provide a link between kitchen and service area CBLM.
Philippines. (Page 22-26, 31-35)

3. William Angliss Institute. (2013). Take food orders and provide table service
D1.HBS.CL5.16 trainee manual. Melbourne. ASEAN 2013 (pp. 13-43)

4. Laya, J. (2011). The Foundation Of Hotel And Restaurant Management – An

Introductory Approach (Unpublished Material). Philippines. (pp. 68, 77-78)

6. STI Education Services Group, Inc. (S.Y 2015-2016). HRS 1202-FBSPOCB Food
and beverage service procedures. Philippines. (Week 2 Instructors Guide)

7. Food and Beverage Services- Technical Vocational Track

Manual
Department of Education

8. Structure: Last, F. M. (Year Published) Book. City, State: Publisher.

9. TESDA Training Regulations

10. Roldan, A. (2003). Food Service and Bartending . Paranaque City: AR Skills
Development & Management Services,

11. Malone J. ( 2012) .At Your Service. John Wiley & Sons INC., Hoboken, New
Jersey

12. Basbas, L. (2017) Food and Beverage Services . Rex Bookstore, Philippines

Images/ Picture

 http://cliparts.co/clipart/2359496
 https://www.aliexpress.com/store/product/Wedding-table-skirting-table-
curtain-party-table-skirt-reception-table- skirting/602631_32294782057.html
 https://www.pinterest.ph/pin/505036545689270131/
 https://www.google.com/search?q=table+skirting&ie=utf-8&oe=utf-8
 http://www.elegantwoman.org/etiquette-proper-table-setting.html
 https://oureverydaylife.com/how-to-decorate-a-restaurant-for-a-rehearsal- dinner-
12603314.html
 https://www.thebalancesmb.com/restaurant-design-2888629
 https://www.lsretail.com/blog/play-music-your-restaurant