TLE 9 Page 1 of 3

Name: ____________________________________ Fourth Quarter, Module No. 11

Grade & Section: __________________________ Date: March 15-29, 2021

LESSON 1

Food Service Kitchen and Dining

LEARNING OBJECTIVES

At the end of this lesson, you are expected to:

LO 1. discuss the principles of design and layout;
LO 2. state the different major work areas in a food service kitchen;
LO 3. prepare the dining room;
LO 4. discuss the different types of table service/meal service; and
LO 5. familiarize themselves with the different table appointments and principles of
table setting.

WHAT DO YOU NEED TO KNOW?

Read the Information Sheet very well, then find out how much you remember and how
much you learned by doing the given activities.

Information Sheet
PRINCIPLES OF DESIGN & LAYOUT

Design- function of developing the facility that includes site selection, menu, equipment
requirements, etc.

Layout process of arranging facilities and equipment such that operational efficiency is
achieved.

Conducive and refreshing working environment.

Design should ensure maximum sanitation

and safety.

Work flow should proceed smoothly and

unhampered.

There must be a provision of compact centers in

the preparation area.

Floor space for the operation should be

proportionately determined.

Major Work Areas

▪ Receiving area ▪ Service area
▪ Storage area ▪ Cooking area “Heart of the Kitchen”
▪ Preparation area ▪ Conducive dishwashing area
Property and exclusive used of SAIN T LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting, and/or uploading of any part this document and of any form and any means without the prior official written permission of SLC-SFLU, is strictly
PROHIBITED and is subjected to any forms of consequences.
 TLE 9 Page 2 of 3

**Basic principles of design and layout ensure a properly coordinated and functional food
service facility.

Table Appoinments or Tableware are the items placed at the table used for dining.
Classifications:

STYLES OF TABLE SERVICE

Room Layout Considerations:

✓ Size or square footage of the room area
✓ Aisle space required for the staff to go around while serving the food
✓ Service corner or wait stations
✓ Number of seats each table
✓ Shape and size of tables
✓ Placement of the beverage station and portable bar
✓ Total number of guests
✓ Activity and flow of guests
✓ Fire and safety guidelines

TABLE SERVICE- the style or set up of serving the prepared food

Property and exclusive used of SAIN T LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting, and/or uploading of any part this document and of any form and any means without the prior official written permission of SLC-SFLU, is strictly
PROHIBITED and is subjected to any forms of consequences.
 TLE 9 Page 3 of 3

Formal- may be Russian / French depending on the style of serving the food, menu,
number of servers, & table setting.

PRINCIPLES IN TABLE SETTING

✓ Place only the essential table appointments.
✓ Plate should be placed at the center of the cover with 1 inch away from the edge of the
table. (Cover-space and table appointments occupied by a diner)
✓ At the right side of the plate is the table knife, with its blade facing towards the plate.
✓ Next to the table knife is the spoon with its bowl turned up.
✓ Cup and saucer may be placed at the right side of the cover with the handle of the cup
positioned at the right ready to pick up.
✓ At the tip of the knife is the water goblet.
✓ Fork is always placed at the left side next to the plate, regardless of whether the person
is right-handed or not.
✓ Table napkins are placed next to the fork at the left side.
✓ Bread and butter plate may be placed on top of the fork.
✓ When a beverage is served with the dessert, the beverage spoon and dessert fork maybe
laid above the plate, parallel to the edge of the table.

Property and exclusive used of SAIN T LOUIS COLLEGE BASIC EDUCATION SCHOOLS. Reproducing, storing, distributing, photocopying, recording,
posting, and/or uploading of any part this document and of any form and any means without the prior official written permission of SLC-SFLU, is strictly
PROHIBITED and is subjected to any forms of consequences.