Technical

Vocational
Livelihood
QUARTER

Food and Beverage Services

Technical Vocational Education
FOOD AND BEVERAGE SERVICES – Grade 11
Quarter 1 – Module 8: Prepare the Dining Room/Restaurant Area for Service –
Lesson 8
First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer: Mechelle P. Angustia
Editors: Maria Elizabeth N. Villabroza
Reviewers: Maria Elizabeth N. Villabroza and Kathrina L. Regalado
Illustrator: Name
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso, Ed. D.
OIC-Assistant Schools Division Superintendent
Victor M. Javena, Ed. D.
Chief - School Governance and Operations Division
OIC – Chief Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon, Ed. D., EPP/TLE

Liza A. Alvarez, Science
Bernard R. Balitao, Araling Panlipunan
Joselito E. Calios, English
Norlyn D. Conde, Ed. D., MAPEH
Wilma Q. Del Rosario, LRMS
Ma. Teresita E. Herrera, Ed. D., Filipino
Perlita M. Ignacio, Ph. D., ESP/SPED
Dulce O. Santos, Ed. D., Kinder/MTB
Teresita P. Tagulao, Ed. D., Mathematics

Printed in the Philippines by Department of Education – Schools Division of

Pasig City.
Food & Beverage
Services

QUARTER 1

MODULE Prepare the Dining

8 Room/Restaurant Area for
Service
Introductory Message

For the facilitator:

Welcome to the Food and Beverage Services Self Learning Module on Prepare the
Dining Room/Restaurant Area for Service LO 3. Set-Up tables in the dining!

This Self Learning Module was collaboratively designed, developed and reviewed by
educators from Schools Division Office of Pasig City headed by its Officer-In-Charge
Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership
with the Local Government of Pasig through its mayor, Honourable Victor Maria
Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using
the Most Essential Learning Competencies (MELC) while overcoming their personal,
social, and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to the Food and Beverage Services Self-Learning Module on Prepare the
Dining Room/Restaurant Area for Service LO 3. Set-Up tables in the dining!

The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectation - These are what you will be able to know after completing the
lessons in the module

Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.

Recap - This section will measure what learnings and skills that you
understand from the previous lesson.

Lesson- This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up- This section summarizes the concepts and applications of the
lessons.

Valuing-this part will check the integration of values in the learning

competency.

Post-test - This will measure how much you have learned from the entire
module.
 EXPECTATIONS
At the end of this module you are expected to:

1. Identify the different types of Napkin Folding Techniques;

2. Discuss the importance wipe and polishing tableware and glassware before
they are set up on the table; and
3. Explain the importance of Napkin Folding.

PRETEST

Directions: Read each question and choose the best answer. Encircle the letter that
corresponds to the best answer.
1. What would you use to stiffen your napkin cloth?
a. Sugar
b. Flour
c. Starch
d. Baking Soda

2. What is the best fabric for table napkins?

a. Wool
b. Spandex
c. Polyester
d. Cotton or Linen

3. Napkins are included in the table setting for a formal meal. Where should the
napkin be placed?
a. Under the dinner plate
b. On the top of the show plate
c. At the center of the table next to the centerpiece
d. At the place setting on the right of the dinner plate

4. Table Napkins belong to which classification of things used in the dining area?
a. Linens
b. Glass wares
c. Silver wares
d. Hallow wares

5. The following are ways to properly handle and care for glassware EXCEPT
_________.
a. Glasses should be stacked after use.
b. Do not put cold glass into hot water.
c. Hold glasses at the stem or at the base.
d. Glasses should be cleaned and shine before use.
 RECAP
In the previous lesson you learned about the different types of Table Set Up. Let us
look back on the 7 types of Table Set Up in the previous lesson. The 7 types of table
set up are:

Basic Set Up Formal Set Up

1. ______________________ 4. _____________________

2. ______________________ 5. _____________________

3. ______________________ 6. _____________________

7. _____________________

We also learned about the General rules in Table Setting. Complete the Table Setting
Rules below by choosing the correct answer from the choices in the box.

Spoons Table Plate handle

diagonal pointing centerpiece

(8.) The bases of the utensils or the table wares should be aligned and parallel so
that they form a ____________ line, 1 inch from the edge of the (9.) ____________.
(10.) Place the table knife near the dinner plate at the right side with the sharp edge
or blade should be facing the ____________.
(11.) Cups and saucers are placed in line with the top of the last piece of flatware in
the right. The ___________ of the cup should be to the right and slightly
angled (12.) ____________ to about 4 o’clock or 5 o’clock position.
(13.) ____________ should be just large enough to occupy the center of the table with
enough space for platters.
(14.) ____________ are placed next to the knife on the right side of the cover.

LESSON

A fascinating, attractive and an eye-catching dining area makes guests feel relaxed
and adds to the satisfaction of the food served, so we must carefully select what we
put and set up on the table. All the table wares that we set up on the table should
be carefully cleaned and handled. Properly caring for glassware can save foodservice
operators money and time. Operations will run smoothly when you know how to
prevent breaks as well as how to handle, clean, and store glassware correctly. Clean
glasses ensure the right taste and visual appeal for customers while dirty glasses are
unappealing to the customer and can damage your reputation.

Care and Handling of Glass wares and Table wares

 Glasses should not be stacked. If they get stacked, place the outer one in warm
water, it can expand the inner one and can be removed.
 Handle glasses carefully. Hold glasses at the stem or at the base.

 Do not put cold glass into hot water. Sudden temperature change can cause
cracking.
 Glasses should be cleaned and shine before use. It should be free from any
cracks, chips, water marks and finger prints.
 Silver and stainless are affected by eggs, vinegar, salt, coffee and tea; avoid
prolonged contact with these foods ang ingredients.
 Silverwares should also be shined and free from any marks. Discolored
stainless steel can be cleaned with non-abrasive materials like sifted wood
ash.
Every restaurant, event or party has a theme or a color scheme. The color and design
of the table setting should coordinate with the color and design of the table cloth,
table napkin, centerpiece and table wares along with the tables and chairs. On easy
way to spice up your table scape is by including elegantly folded napkins. Napkins
add color to your place setting, and can be used creatively to display menus, utensils
and place cards. A beautiful napkin fold enhances your table presentation and create
a harmonious atmosphere.

The word "napkin" is derived from the French word “naperie” which means
“household linen.”. The use of table napkins in the food and beverage service started
in the year 1400 on royal events. Back then, the napkins that they use were made
from warm and perfumed pieces of cloth.

Table napkins serve two purposes: First,

to wipe the hands and the mouth of the
guests or to protect guests from spillage
and collect crumbs; And second, to
decorate the table for a more pleasing
table setting reinforcing the color scheme
or adding a secondary color. There are a
lot of materials that can used for napkin
fabrics but it is best to use cotton or linen.
Fig. 1

Napkin Shapes and Sizes

Event formality dictates the shape and size of napkins used. Napkins are usually
square in shape. The following is a list of sizes: of different kinds of napkins:

 Tea Napkins – 12 inches square

 Lunch Napkins – 14 to 16 inches square
 Dinner Napkins – 18 to 20 inches square
 Cocktail Napkins - 9 inches square (4x6 inches or 8x8 inches)
*Take note that the sizes of the napkins sometimes vary and change depending on
the standards of the food establishment.

Guidelines for Preparing Napkins

Below are some of the measures you must observe when preparing table napkins.

 Table napkins should be freshly laundered and well pressed before use.
 Napkins should not have rips, holes or any torn parts.
 Make sure to check the napkins to be free from any stains and other dirt.
 Napkins should be starched to make them sturdy and easier to fold.
.

Napkin Folding Techniques

There are a lot of techniques in Napkin Folding, here are a few of them:

 THE BISHOP’S HAT NAPKIN FOLD - This is a classic

dinner napkin fold, but it can be difficult to line up
the corners in the cap. Some starch and an iron make
it easier to be precise while folding this one.

1. Lay the napkin face 2. Fold the dinner 3. Fold the far-right
down in front of napkin in half so corner diagonally
you that the open end towards you,
is towards you resting the point in
the center of the
side closest to you

4. Fold the near-left 5. Flip the napkin 6. Fold the bottom

corner diagonally
away from you,
resting it so that it
lays right next to
the previous fold
over and orient it
so it points to the
far-left and to the
near-right
half of the napkin
up and away from
you, laying it so the
far edges run on
top of one other.
 10.Fold the 11.Open up the hat
right- and press the
triangle to material inside
the left, down to fill it out
tucking its
so that it becomes
end into
circular.
the other
triangle.
 THE BIRD OF PARADISE NAPKIN FOLD - This is
a classic and classy napkin folding technique that
requires a stiff napkin.

1. Lay the napkin face 2. Fold the napkin in 3. Fold the napkin in
down in front of you half. quarters

4. Fold the napkin in 5. Orient the triangle so 6. Fold the right corner
half diagonally, the open tip is facing diagonally towards you
creating a triangle away from you. – laying it down along
the centerline of the
triangle, making a new
tip pointing towards
you

8. Fold the two "wings"

that you just made in
folds 6 and 7 under so
that you have your
original triangle shape
 9. Fold the 10.While holding
triangle in the base firmly
half by to keep your
bringing the folds together,
center seam pull up the
towards you four ‘flaps’
and allowing created by the
the ends to napkin’s
fall. corners.

 THE PYRAMID NAPKIN FOLDING - This classy

napkin folding technique is simple, fast, and can
be made easily with most napkins.

1. Lay the napkin 2. Fold the napkin in 3. Rotate the napkin so

face down in front half diagonally the open end faces
of you away from you.

4. Fold the right end up to 5. Repeat the last step 6. Turn the napkin
meet the far corner, with the left side, over, keeping the
ensuring the edge of folding the left tip up open end facing away
this new fold lays on the to the far corner, from you.
centerline as shown creating a diamond
shape with a seam
running down the
center

8. Turn the napkin

over again, this
time keeping the
 9. Fold the napkin along the
center seam and you have a
neat, sturdy pyramid

 THE CANDLE NAPKIN FOLD - If you want something easy

and elegant but looks nice and fancy and doesn’t take a
boat-load of time this is the napkin fold you can use.

1. Lay the napkin 2. Fold the napkin in 3. Orient the napkin

face down in front half diagonally so the open ends
of you point away from
you.

4. Fold the long side 5. Starting at either

up just about an end, tightly roll the 6. Tuck the end of
inch. Press this fold napkin into a the roll into the
down well cylinder. Take care base on the
to roll it straight so backside and
it will stand solidly. stand it up.
 THE CROWN NAPKIN FOLD - If you want your
dinner guests to feel like royalty and treat them like
kings, you can make use of this napkin fold.

2. Fold the napkin in 3. Orient the napkin 4. Fold the right-corner

half diagonally so the open ends up so that the point
into a triangle. point away from rests directly on top of
you. the middle-corner.
The edge of this new
flap should lay on the
center line of the
napkin.

5. Repeat step four 6. Fold the bottom of 7. Fold the smaller

on the other side, the napkin up triangle down so
bringing the left- about 2/4’s of the the point rests on
most corner up to way and press this the near edge of the
meet the middle- fold down well. napkin. Press.
corner, creating a
diamond shape.

8. Turn the napkin 9. Fold half an inch 10.Do the same with
over. on one of the sides the other side util
toward the center. they meet at the
center.
 FAN WITH STAND NAPKIN FOLD – This is a
fancy yet easy to do napkin fold especially if you
are in a hurry but would still want your napkin
fold to look fancy.

1. Lay the napkin 2. Fold the napkin 3. Starting at one of

with the front crosswise to form the narrow ends,
side up. a rectangle. fold the napkin into
an accordion like
figure.

4. Leave enough 5. Secure the 6. Fold the base

inches folded part of diagonally
unfolded for the napkin and truck its
the base of and fold it in end
half. underneath.
7. Release the
folded
napkin and
let it stand
into a fan.

 THE ROSEBUD NAPKIN FOLD - This sophisticated

cloth napkin design that would be great if your napkin
is stiff of lightly starched.

1. Lay the 2. Fold the

napkin napkin in
face down half
in front of diagonally
you
 3. Orient the napkin 4. Fold the far-right 5. Repeat step four
so the open-end corner up diagonally on the other side,
points away from so that the point rests bringing the left-
you. on top of the far most corner up to
corner. The edge of meet the far
this new flap should corner, creating a
lay right on the diamond shape.
center line.

6. Flip the napkin 7. Fold the bottom of 8. Flip the napkin

over while keeping the napkin up about over.
the open end 3/4’s of the way as
pointing away from shown and press the
you. fold down well.

9. Curl both sites 10.Stand it up and

up so they meet straighten it
in the middle out.
and tuck one
into the other.

There are many ways of folding your cloth napkins. These folds are just the some of
the most common types of napkin folding styles and techniques that are being
utilized in the hospitality industry but there are hundreds of other folds that you can
use.

Napkin is one of the most essential elements in table decoration. It adds color, design,
and it makes the table design aesthetically pleasing and appealing to the eyes. A
beautifully set table is enhanced when you learn some simple napkin folding skills.
A special table says that you really value your guests when you make the extra effort
to set the table.

Adding a table napkin is a way to add a little flair to an otherwise quite regimented

system of place setting. The forks and glasses always go in the same place. But the
napkin can be made into a bishop’s hat, a fan, or a flower. You express creativity
with the centerpieces and with napkin folds. A beautiful table setting, like many
beautiful things, is a combination of formality and creativity.

Through this module, you may be one step further and help you acquire the skills to
create anything from the most basic to the more elaborate napkin fold design and
eventually make a fold that you may call your own creation.

Keep in mind
Don’t do napkin folding in a rush — take your time and you’ll get there in
no time.

ACTIVITIES

A. It’s Your Turn to Sequence! In this activity, you are going to think and create
your own Table Napkin Fold and then write the step by step sequence on how
to do it. Below is a graphic organizer provided for you to draw or paste pictures
and write the steps. See worksheet #8 for the rubric of this activity.

Napkin Name: _________________________

1. 2. 3.

4. 5. 6.
 7. 8.

*You can add more boxes if your napkin fold needs more steps.
B. Video Tutorial. Tutorial videos are very popular nowadays. In this activity
you will:
 Make a short video of yourself while demonstrating other Table Napkin
Folds.
 Napkin folds to be presented should be at least five (5) and will not
exceed ten (10) folds.
 Video must not exceed three (3) minutes and should not be less than
one (1) minute.
 You cannot include and reuse the Napkin Folds that are shown in this
module.
 You can use any tool or application in creating your video tutorial.
 You are going to send your tutorial video to the teacher’s e-mail or
messenger on before the date set by the teacher.
 See worksheet #8 for this activity’s rubric.

WRAP-UP

To summarize your learning for today’s lesson, complete these sentences, write your
answers on the spaces provided:

 3 things I learned today:

1.
2.
3.

 2 things I want to know more about:

1.
2.

 1 question I still have:

1.

VALUING
Why is it important to wipe and polish tableware and glassware before they are set
up on the table?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

How can I keep the napkin clean and hygienic yet fold it creatively?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

In what way does napkin folding help you boost your creativity?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POST TEST

Directions: Read each question and choose the best answer. Encircle the letter that
corresponds to the best answer.

1. The word "napkin" came from the French word “naperie” which means_____?
a. Cotton
b. House Clean
c. Chest Protector
d. Household Linen

2. What is the size of a dinner napkin?

a. 9 inches
b. 12 inches
c. 16 inches
d. 20 inches

3. What is the size of a tea napkin?

a. 9 inches
b. 12 inches
c. 16 inches
d. 20 inches
4. The following are the guidelines for preparing Table Napkin except __________?
a. Napkins should not have rips, holes or any torn parts.
b. Check the napkins to be free from any stains and other dirt.
c. Avoid using starch on the napkin because it will damage the cloth.
d. Table napkins should be freshly laundered and well pressed before use.

5. Which of the following is the Crown Napkin Fold?

a. b. c. d.

6. Which of the following is the Rosebud Napkin Fold?

a. b. c. d.

7. Which of the following is the Bird of Paradise Napkin Fold?

a. b. c. d.

8. Which of the following is the Bishop’s Hat Napkin Fold?

a. b. c. d.

9. Arrange the following steps on how to do the Fan with Stand Napkin Folding
Style?
1. Release the folded napkin and let it stand into a fan.
2. Fold the napkin crosswise to form a rectangle.
3. Lay the napkin with the front side up.
4. Starting at one of the narrow ends, fold the napkin into an accordion
like figure.
5. Secure the folded part of the napkin and fold it in half.
6. Leave enough inches unfolded for the base of the fan.
7. Fold the base diagonally and truck its end underneath.

a. 3-4-2-7-6-5-1 b. 3-2-4-6-5-7-1 c. 3-2-4-5-6-7-1 d. 1-2-3-4-5-6-7

10. Arrange the following steps on how to do the Candle Napkin Folding Style?
 1. Orient the napkin so the open ends point away from you.
2. Lay the napkin face down in front of you.
3. Tuck the end of the roll into the base on the backside and stand it up.
4. Fold the napkin in half diagonally
5. Starting at either end, tightly roll the napkin into a cylinder. Take care
to roll it straight so it will stand solidly.
6. Fold the long side up just about an inch. Press this fold down well

a. 1-3-5-6-4-2 b. 2-1-4-3-6-5 c. 1-2-3-4-5-6 d. 2-4-1-6-5-3

KEY TO CORRECTION

D 8.
A 7.
B 6.
C 5.
C 4.
A 3.
D 2.
D 1.
POSTTEST

14.Spoons
13.Centerpiece
12.Pointing
11.Handle
10.Plate
9. Table
8. Diagonal

7. French Set Up
6. Russian Set Up
5. English Set Up
4. American Set Up
Formal Set Up

Dinner Set Up 3.
Lunch Set Up 2.
Breakfast Set Up 1.
Set Up Basic
RECAP
A 5.
A 4.
B 3.
D 2.
 References

Published Resources:
Buted, Dexter R., et al. “Basic Restaurant Service with Marking Guides”. Intramuros
Manila: Mindshapers Inc., 2007. 10-21
Cornell, Daryll Ace V. “Food and Beverage Service Procedures: For Senior High School,
Comprehensive Approach”. Intramuros Manila: Mindshapers Inc., 2017. 51-57
Department of Education. “Food and Beverage Services Manual”. Pasig City:
Sunshine Interlinks Publishing House Inc, 2017. 51-74

Websites:
“CBLM for Food & Beverage Services NC II” Accessed July 4, 2020, 11:43 AM
https://bit.ly/3ehtnYQ

“Food and Beverage Service - Unit 2: Preparing the Environment for Food and
Beverage Service” Accessed July 13, 2020, 1:43 PM
https://bit.ly/32bVaHO

“Principles of Napkin Folding” Accessed July 13, 2020, 1:33 PM

https://bit.ly/3eumwvm

“Napkin Folding by Luigi Spotormo” Accessed July 13, 2020 1:35 PM

https://bit.ly/32iwmxA

“Napkin Folding” Accessed July 31, 2020 3:22 PM

https://bit.ly/2ZYmLcI

“The Purpose of Table Napkin” Accessed July 14, 2020, 10:39 PM

https://bit.ly/3ftHDPv

“Why is Table Napkin Important?” Accessed July 14, 2020, 10:55 AM

https://brainly.ph/question/892172

Photo Credits

Figure 1. Accessed July 13, 2020, 3:20 PM

https://bit.ly/2DBASgC
For inquiries or feedback, please write or call:

Department of Education – Schools Division Office of Pasig

City

Caruncho Avenue, San Nicolas, Pasig City

Contact No.: (632) 8641-8885

Email Address: divisionofpasig@gmail.com