FOOD AND BEVERAGE SERVICE SYSTEMS – LABORATORY (FBTECH2)

3rd Term A.Y. 2021-2022

MIDTERM PROJECT: TABLE SETUP (MP-TS)

I. INSTRUCTIONS:

Part 1

• Present the picture/s of the Table Set-up you prepared using your own F&B Equipment
and Tableware during the Synchronous Session last June 22, 2022.
o At least one (1) picture front or side view with part of the dining table and chair.
o At least one (1) picture of the place setting, top view.
o At least one (1) picture of the table setting with you in compete FBTECH2 uniform as
discussed.
• If you were absent during that session, this activity will also be your make-up. Prepare a
table set-up using your own F&B Equipment and Tableware for a 4-course meal
following the proper table setup guidelines. Present at least three (3) or more pictures
complete with captions.
o At least one (1) picture front or side view with part of the dining table and chair.
o At least one (1) picture of the place setting, top view.
o At least one (1) picture of the table setting with you in compete FBTECH2 uniform as
discussed.
• The activity is evaluated on the basis of accuracy of your table set-up and proper attire
and grooming (as seen in the picture/s).

Part 2

• Prepare a minimum of 4 course meal with beverages following either a breakfast, lunch,
or dinner set courses.
• Choose a theme that would also match your set meals and create a menu layout with a
design of your choice. Any available app may be used to create your menu. Describe
your theme in one of the slides.
• Menu components (i.e., appetizer, soup, salad, entrée, main course, dessert, beverage,
etc.) must be placed in order. Include the name of each dish together with a short
description of the food items.
 • The activity is evaluated on the basis of the correctness of your set menu components,
layout, and creativity of your design, adherence to the theme, artistry and practicality. It
will also be assessed on the basis of its technical merits (i.e., visually impressive, etc.).

Part 3

• Prepare a fine dining table set-up for one cover based on the menu that you selected
and the available cutleries, dinnerware, beverageware, and linen that you have.
• A small table centerpiece in the form of ornaments, flowers, and artificial plants/flowers
may also be placed to add to your theme/creativity points.
• Individual place setting decoration is also allowed.
• You will choose one style of napkin fold and incorporate it in your table setting.
• Print a copy of your set menu and include it in your table set-up.
• Present at least three (3) or more photos complete with captions.
o At least one (1) picture front or side view with part of the dining table and chair.
o At least two (2) pictures of the place setting, top view, one with proper labeling of each
item and one without labels.
o At least one (1) picture of the table setting with you in compete FBTECH2 uniform as
discussed.
• The activity is evaluated on the basis of the accuracy of your table presentation and set-
up, practicality and availability of items used, artistry/design creativity, adherence to the
theme, cleanliness, and proper attire and grooming (as seen in the picture/s). It will also
be assessed on the basis of its technical merits (i.e., visually impressive, etc.).

II. FORMAT
• Submit in PowerPoint format saved as Pdf. Begin with a title page which includes, the
name of the course, the topic, your name, and your teacher’s name.
• Your pictures must have labels and/or captions.

III. SUBMISSION:
• Rename the file to: MP-TS.firstname.surname (i.e.: MP-TS.juan.delacruz)
• BigSky Dropbox: Midterm Project: Table Setting.
• All three parts of this activity are 15% of the Midterm Project as presented in the
syllabus.
• Deadline: On or before July 1, 2022, Friday, 5:00 pm
IV. GRADING RUBRIC:
• Table Setup Rubric
CRITERIA EXEMPLARY COMPETENT DEVELOPING EMERGING
(100 POINTS) (10 POINTS) (8.5 POINTS) (7 POINTS) (5 POINTS)
Student arranged Student's output Student's Student's method
CREATIVITY / USE pictures and ideas showed creative output showed was thoughtless.
OF GRAPHICS and uses graphics arrangement of some creative Student uses
in a creative way to pictures and arrangement of graphics not
(10 POINTS) enhance the graphics in a pictures but related to the
communication of creative way that could have communication of
the idea/s. communicates improved. the idea/s.
some of the Student uses
ideas. graphics in a
creative way
but distracts
from the
communication
of the idea/s.
Labeling of pictures Labeling of Labeling of No labeling of
COMMUNICATION is in a stylized pictures is in a pictures is in a pictures.
OF IDEAS manner using stylized manner stylized
appropriate font using appropriate manner but
(10 POINTS) that communicates font that distracts from
all of the idea communicates the
clearly. some of the communication
ideas. of the idea/s.
Student included all Student included Student Student did not
MENU set menu most menu included only include any menu
COMPONENTS components (Name components with the menu components. /
and description of the name and components Many terms are
(10 POINTS) items captivate description of without the misspelled.
guests who would items. / Most name and
read it). spelling of all description of
All spelling of terms terms are correct. each item. /
are correct and There some
precise. difficulty with
spelling.
The menu is The menu is The menu is The menu lacks
MENU CREATIVITY interesting and interesting to look somewhat creativity.
AND LAYOUT captivating to look at. interesting to The layout and
at. The layout and look at. designs are
(10 POINTS) The layout and design are The layout and irrelevant to the
design are interesting and design is menu. It is not very
completely creative. relevant. It is legible or easy to
interesting and somewhat follow.
creative. legible and
easy to follow.
TABLEWARE All tableware was Most tableware Some Most tableware
placed in was placed in tableware was was placed in
(10 POINTS) appropriate and appropriate and placed in inappropriate
correct positions for correct positions appropriate and positions for the
meal being served. for meal being correct meal being served.
served. A positions for More than 5 pieces
maximum of 2 meal being
 pieces were served. 2 - 5 were placed
placed incorrectly. pieces were incorrectly.
placed
incorrectly.
All flatware was Most flatware was Some flatware Most flatware was
FLATWARE placed in placed in was placed in placed in
appropriate and appropriate and appropriate and inappropriate
(10 POINTS) correct positions for correct positions correct positions for the
meal being served. for meal being positions for meal being served.
served. A meal being More than 5 pieces
maximum of 2 served. 2-5 were placed
pieces were pieces were incorrectly.
placed incorrectly. placed
incorrectly.
All glassware was Most glassware Some Most glassware
GLASSWARE placed in was placed in glassware was was placed in
appropriate and appropriate and placed in inappropriate
(10 POINTS) correct positions for correct positions appropriate and positions for the
meal being served. for meal being correct meal being served.
served. A positions for More than 5 pieces
maximum of 2 meal being were placed
pieces were served. 2-5 incorrectly.
placed incorrectly. pieces were
placed
incorrectly.
The folded table The folded table The folded The folded table
TABLE NAPKIN napkin is pressed napkin is pressed table napkin is napkin is not
and folded correctly. and folded folded correctly pressed nor folded
(10 POINTS) The fold is accurate correctly but the but not correctly. / It was
and crisp. The fold is not pressed. The placed in
napkin stand or lays accurate and fold is not inappropriate
properly on the crisp. The napkin accurate and position.
table in the correct stands or lays crisp. Napkin is
position. properly on table limp on the
in the correct table. / It was
position. placed in
inappropriate
position.
DRESSCODE AND Immaculate attire Functional attire, Careless in Indifferent to attire
GROOMING and grooming. neatly groomed. attire, poor and grooming,
grooming. sloppy, unkept.
(10 POINTS)
Followed the format Few format errors Several format Failure to follow
FORMAT AND strictly. Title found. Some errors found. format.
TIMELINESS included at citations and Many citations No title or credits
beginning, all credits are and credits are and/or late output
(10 POINTS) images and sound missing and/or missing and/or submission.
credited and cited at late output late output
the end. Output submission. submission.
submitted on or
before the deadline.