Senior High School

Technical-Vocational-Livelihood (TVL) Track

FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 2
Prepare the Dining Room/Restaurant Area for Service
LO3 – Set Up Tables in the Dining Area
LO4 – Set the Mood/Ambiance of the Dining Area
Technical-Vocational-Livelihood (TVL) Track – Senior High School
FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 1: Prepare the Dining Room/Restaurant Area for Services
LO3- Set Up Tables in the Dining Area (Lesson: Setting Up Tables in the Dining Area)
LO4 – Set the Mood/Ambiance of the Dining Area (Lesson: Setting the Mood/Ambiance of the
Dining Area)

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OIC Schools Division Superintendent: Susan S. Collano

Assistant Schools Division Superintendent: Ma. Luisa T. Dela Rosa

Development Team of the Module

Author: MA. ROWENA R. ROMERO

Language Editor: REASHIELA L. KHAN

Content Editor: MARLENE M. GIANAN

Reviewers: AMELIA B. CABRERA

AILEEN A. TABILOG
MARILYN B. MIRANDA

Layout Artist: MA. ROWENA R. ROMERO

 Technical-Vocational-Livelihood (TVL) Track
FOOD AND BEVERAGE SERVICES NC II
Quarter 1 - Module 2
Prepare the Dining Room/Restaurant Area for Service
LO3 – Set Up Tables in the Dining Area – Week 3
LO4 – Set the Mood/Ambiance of the Dining Area – Week 4
 Introduction
In module 1, you learned how to take table reservations and prepare service
stations and equipment, which are the first two skills needed in preparing the dining
area/restaurant for service.

This module is the continuation of Module 1; it contains two skills: setting up

tables, and setting the mood/ambiance of the dining area.

In this module, you will perform more activities to ensure that you completely
develop the skills you need to prepare the dining area/restaurant for service.

This module contains the following:

Definition of Technical Serves as a guide for you to understand the terms

Terms used in this module.

Determines your prior learning about these

Pre-Test learning competencies.

Provides you with meaningful knowledge and skills

Lesson Information that will help you to engage with and develop your
skills, knowledge, and understanding of these
competencies.
Practice Task 1 Contains the Trial Round Test.

Practice Task 2 Contains the Challenger Round Test.

Practice Task 3 Contains the Expert Round Test

Additional Task Offers additional activities to reinforce your

learning
Post Test Determines your learning after the lesson.

Answer Key Provides the answer key in every practice

task.

References List the sources of information.

This module is designed to prepare you in the Foods and Beverage Services
by providing you with hands-on activities that you can enjoy doing even at your
home. The requirement is that you master the competencies in the preceding module
before you proceed to the next. You can ask me whenever you need clarifications
about the confusing concepts and difficult activities that you will encounter in this
module.

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 Have a fun and meaningful experience in taking this specialization.

Learning Objectives:

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

1. Set up tables in the dining area;

2. Set the mood/ambiance of the dining area.

Definition of Technical Terms

A la carte an item in the menu that is priced and ordered separately or

individually
Ambiance the mood or feeling in a particular place
Cover another name for a place setting; a combination of flatware,
dishes, glasses, and linens that are appropriate for the food
served. A cover is approximately 20 to 24 inches
long by 15 inches deep. It is the individual’s place at the table.
Fine dining a style of eating which takes place in high-end restaurants, often
in a formal setting
Semi a la carte an entrée accompanied by standard components

Side stand a waiter’s station

Station mise en the preparation of a waiter’s station in a food service
place
Table D’hote a complete meal at a set price

Pre-Test

Directions: In your answer sheet, copy the letter of the correct answer in every item.

1. Which of the following refers to the way a table with tableware is set for
serving?
a. Table Linens c. Table Arrangement
b. Table Setting d. Table Napkin

2. This is placed on the table to make it accessible to the guests and

contribute to the presentation of the cover.
a. Table Skirting c. Table Napkin
b. Table Linen d. Table Setting

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3. It used to decorate tables for different occasions, to add elegance to the
mood, and to actually cover the table.
a. Table Napkin c. Charger
b. Table Linen d. Table Skirting

4. This is a popular kind of skirting due to its simplicity and affordability.

a. French Box Pleat c. Plastic
b. Box Pleat d. Gathered or Shirred

5. Which of the following should be consistent to create a harmonious

atmosphere?
a. Décor c. Music
b. Views d. Lighting

LESSON 3: SET UP TABLES IN THE DINING AREA

Week 3

Lesson Information 3.1

Setting Tables in Accordance with the Standards

Food Service Attendants (front of the house) should be knowledgeable on

the correct table setting. Each member will be assigned a certain number of tables.
This is called your station. Every table on your station must be properly set before
service is given. This includes clean linen, polished silverware, shining glassware,
and spotless china.

Cover

The cover is the space where one set of

utensils is placed. This includes linen, silver, china,
and glass. It measures about 24 inches.

The menu and service style determine the

type of table cover. The cover can be a simple
Fig. 1. Sample Cover
napkin and bread and butter plate, or it can be an
elaborate arrangement of show plates, cutlery for each course, water glass, and
three wine glasses. Table linens add to a sense of elegance and formality, and also
help reduce noise.

There are two major types of cover: the a la carte cover and the table d’hôte
cover.

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A La Carte Cover

The term A la carte menu is a list of food items with its corresponding price.
Usually, menu items are classified as entrees, salads, mains, and desserts.

In this type of cover, the cutlery and flatware to be used are laid before the
course in which they are needed. For example, a salad plate and a salad fork will
only be laid on the table by the time the salad will be served to the guest. The dinner
plate will only be laid when the entrée will be served. As a result, there will be no
cutlery or flatware on the table that will not be needed by the guest at any specific
time.

The following items are needed for this type of cover.

■ dinner knife ■ dinner fork

■ bread and butter plate ■ butter spreader
■ wine glass ■ napkin
■ centerpieces (salt and pepper shakers, table numbers, vases, or tent
cards)

An a la carte cover is very simple because of the nature of service. The server
does basic set up on what the guest would order. The server can replace some of
the items in the original setup when needed based on the order of the guest.

Table d’hôte Cover

Table d’hôte is a type of menu which has a set price for a defined number of
courses from appetizer to dessert. The menu usually consists of two to four choices
for entree and main course and two choices for dessert. Hence, even if the guests
do not consume all the dishes included in the menu, they must still pay for the
indicated price.

This cover is considered as the more elegant type. In this type of cover,
cutlery and flatware for the entire meal will be laid before the start of the meal or the
first course. The server removes the used and unnecessary items from time to time.
In the list below, the spoons, forks, flatware, and glassware will be removed as soon
as they are already used and no longer needed in the service. The flatware and
cutlery included in the cover are predetermined because of the set menu the
foodservice establishment offers.

The service wares included in this cover are the following:

■ dinner knife ■ dinner fork

■ entrée knife and fork ■ dessert spoon and fork
■ a side plate and side knife ■ wine glass and water goblet
■ table napkin
■ centerpiece (salt and pepper shakers, table numbers, vases, or tent cards)

Table Setup

The standard setup of restaurant and function rooms varies depending on

the type of service and the requirements of customers. Fine dining usually requires

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a pre-setup of tables before the service begins. This may not be practical for casual
dining cafeterias. For banquets, a complete setup is required before the start of a
function while the food is pre-ordered. Requirements for a banquet setup are stated
in an event order that is prepared by the banquet office.

Standards of Table Setup

1. Completeness
▪ All needed utensils, such as tableware, glasses, and other equipment, are
set up on the table before serving orders.
▪ Coffee or tea must go with sugar and milk/creamer.
▪ Placemats are set up when the table is not covered with a tablecloth.
▪ Any required conditions are set up before services.
▪ Client requirements, as stated in the event order, are available and properly
installed before the start of the function.
▪ If pre-setup is required, the additional cutleries are to be added to the setup
once the order has been taken. This must be done before serving orders.

2. Cleanliness and Condition of Equipment

▪ All pre-set equipment must be immaculately clean, sanitized, wipe dry,
and free of spots or watermarks.
▪ There should be no wobbly tables and chairs.
▪ There should be no chipped, cracked, or stained glassware.
▪ No damaged, broken, or distorted cutleries are set up on the table.
▪ Linen is fresh, clean, and ironed, without holes, spots, or stains.
▪ Placemats are clean and without foul odor.

3. Balance and Uniformity

▪ There is even spacing between chairs and covers.
▪ Cutleries are spaced at least ½ inch from the edge.
▪ For the same order of drink or food, set up the same glass and
cutleries in all tables.
▪ Cutleries are aligned properly equidistant from the edge.

4. Orderliness
▪ All service equipment is placed on the appropriate side of the cover.
▪ Glasses, cups with saucers, spoons, knives, and cocktail forks are
placed on the right side.
▪ Forks and side dishes are placed on the left side except for the cocktail
fork.
▪ Folded paper napkins are placed on the left side underneath the fork.
▪ Water glasses are set up on the right side, about an inch on top of the
dinner knife.
▪ Required condiments and flower vases are placed at the center of the
table.
▪ The cutleries are arranged in proper sequence following the order by
which course will be served.

5. Aesthetic Appeal
▪ The whole setup looks presentable.
▪ Presidential and buffet tables are skirted for banquet functions.
▪ Appropriate color combinations are used.

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 ▪ No eyesore, such as dirty linens, stacks of extra tables and chairs, are
seen in the dining area.
▪ Appropriate centerpieces and other decors are used.

6. Timeliness
▪ Setup is completed on time at least 30 minutes prior to the start of
operations or banquet functions.

Lesson Information 3.2

Table Setting

Table setting refers to the way a table is set with tableware for serving and
eating. The arrangement for a single diner is called a place setting. The
arrangement varies across cultures. The rules for laying a table are not rigid. They
are followed to facilitate dining and make the table neat.

The following are the basic rules for laying the tables:

1. Table linens have to be laid properly. A white cloth is preferred but not
mandatory. The only rule is to make sure that the linen pattern and china
patterns do not clash.

2. Dinner plates or underliner plates should be placed on the table first. Each
plate should be set at the center of the place setting. The underliner plate is
used to protect the table from any drip like soup and melon bowls.
3. Table napkins should be folded elegantly and placed at the center/top of the
dinner plate.

4. Silverware is used with the corresponding food items, the furthest silverware
will be the first to use while the nearest will utilize on the last course. Place
all silverware an inch from the table’s edge.

5. Set knives on the table to the right of the dinner plate. Only one knife is used
in cutting meat. However, up to three knives can be placed on the table in
order of use. Blades should face on the plate.

6. Forks are to be set to the left of the dinner plate in order of use. There are
usually three: one for main course, one for the fish, and one for the
salad/vegetable. When dining formally, salads as dessert are generally
served at the end of the meal. Cocktail forks are placed on the right side.

7. Spoons are set to the right of the knives in order of use. If there is a melon
course, the spoon will be set closest to the plate with the soup spoon on the
end. If there is a dessert spoon, it will be set above the plate. Coffee spoons
are set on the saucer when it’s time for dessert.

8. Glasses are set above the cutleries on the right side of the plate in order of
use. From left to right: water glass/goblet, red wine glass, white wine glass,
and champagne flute (if ordered).

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 9. Dessert plates and coffee or teacups will be set out after dinner. If a fork is
to be used with dessert, it will be placed on the dessert plate. A dessert spoon
should be placed above the dinner plate so with the coffee spoon or should
be served with the coffee cup and saucer. Coffee or tea mugs are not used
in a formal dinner.

Table Setup Procedure

Basic, Casual, and Formal Table Setting

1. Basic Table Setting

Instructions:
o Lay the placemat on the
table.
o Put the dinner plate in the
middle of the placemat. Lay Water goblet
the napkin to the left of the Dinner
plate.
o Place the fork on the fork
Dinner plate
napkin. Dinner Dinner
o To the right of the plate, knife spoon
place the knife closest to Table Napkin
the plate, blade pointing in.
Place the spoon to the right Fig. 2. The placement of basic tableware
of the knife. (Note: The
bottoms of the utensils and the plate should all be level.)
o Place the water glass slightly above the plate, in between the plate and the
utensils, about where 1 p.m. would be on a clock face.

2. Casual Table Setting

Instructions White wine glass
o Lay the placemat on the
table.
o Put the dinner plate in the
middle of the placemat. Water goblet
o Place the salad plate on
top of the dinner plate. Dinner fork
o If you’re starting with a bouillon cup and saucer
soup course, place the Soup spoon
soup bowl on top of the Dinner plate
salad plate. Table Napkin Show plate
Dinner knife
o Lay a napkin to the left of
the charger. Fig. 2. The placement of Casual tableware
o To the left of the plate,
place the fork on the napkin.
o On the right of the plate, place the knife closest to the plate and then the
spoon.
o Directly above the knife, place water glass.
o To the right and slightly above the water glass, place the wine glass or an
ordinary glass for another beverage.

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3. Formal Dinner Table Setting
Instruction White wine glass
Salt and pepper shaker
o Lay an ironed tablecloth on the Flower vase
table. Bread knife Water goblet
Dessert spoon
o Set a charger at each seat. Bread plate
o In the center of the charger, Red wine glass
place a soup bowl.
o Place the bread plate to the bouillon cup and saucer
top left of the charger
Dinner fork Soup spoon
(between 10 and 11 p.m. on a Salad fork Dinner plate
clock face).
Dinner knife
o Lay a napkin to the left of the Show plate
charger.
o On the left of the charger, place Fig. 3. The placement of Formal tableware
the salad fork on the outside,
and the dinner fork on the inside. You can put the forks on the napkin, or for
roomier settings, directly on the tablecloth between the napkin and the
charger.
o On the right of the charger, place the knife closest to the charger (blade
facing in towards the charger) and then the soup spoon. Note: All vertical
flatware (salad fork, dinner fork, knife, and soup spoon) should be spaced
evenly, about half an inch away from each other, and the bottoms of each
utensil should be aligned with the bottom of the charger.
o Place a butter spreader horizontally, blade facing inwards on top of the bread
plate with the handle pointing to the right. (Note: In all place settings, the
blade will face inwards towards the plate.)
o Directly above the charger, place a dessert spoon (a teaspoon) with the
handle pointing to the right.
o Directly above the knife, place a water glass. To the right of the water glass
and about three-fourths of an inch downward, place the white wine glass.
The red wine glass goes to the right of and slightly above the white wine
glass. (Note: Since people traditionally drink more water than wine during
dinner, the water is kept closer to the diner.)
o If using individual salt and pepper shakers for each guest, place them above
the dessert spoon. Otherwise, place them near the center of the table, or if
using a long, rectangular table, place them in the middle of each end.
o If using a place card, set it above the dessert spoon.

Note: For additional information, please refer to the video to be given by your teacher or
visit https://youtube.com/watch?v=13WM083b7Nw&feature=share.

Lesson Information 3.3

Proper Storage of Equipment

Proper storage and handling of cleaned and sanitized equipment and

utensils are very important to prevent recontamination prior to use.

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 Breakages are caused by the following factors:

1. Mechanical impact results from an object-to-object contact. To avoid

mechanical impact, observe the following rules:
• Do not stack dishes too high.
• Avoid handling glasses in a bouquet (holding several pieces in one hand at
the same time)
• Never put cutleries into glasses.
• Do not overload bus pans.
• Do not dump glasses into sinks.

2. Thermal Shock is the abrupt exposure of breakable equipment, such as crystal

glasses, chinaware, from a sudden change in temperature, resulting in crack or
breakage. To avoid thermal shock, observe the following:
• Never put hot water in a chilled or cold glass and vice versa.
• Allow chilled or cold bowl, china, or glass to warm up at room temperature
before heating them in a microwave oven.
• Never put hot water in any glass or container that is not heat resistant.

3. Improper handling and misuse of equipment is the use of equipment for a

purpose other than what it is intended for. Among the malpractices that should
be avoided include:
• Scooping ice with a glass. An appropriate ice scooper must be used.
• Using knives for opening cans. The can opener must be used for such
purpose.

4. Improper racking and stacking of glasses and tableware. Some

precautionary measures include:
• Instead of stacking glasses, place them in appropriate racks to prevent
mechanical impact.
• Stack tableware using the decoy system.
• Tableware of the same kind and size should be stacked together for even
stacking.

5. Inattentiveness or absent-mindedness. It occurs when the service personnel

are absent-minded or inattentive while executing service especially when they
are carrying heavy trays and breakable equipment.

6. Improper bussing. Busboys and waiters must observe the following:

• Make sure that the trays or bus pans are not overloaded.
• Observe the 3S in bussing: Scrape, Stack, Segregate
• Use appropriate trays such as a bar tray with heavy items placed at the
center.
• Carry trays, supporting it using the palm rather than fingers.
• Make sure that the bottom of the trays is clean and free from oil and dirt.

7. Environment factors. The following measures must be observed:

• Make sure that the floor is neither wet nor slippery. Food, water, and
beverages that spill on the floor must be cleared immediately.
• Any broken tile must be immediately repaired, as it can cause falls or
accidents.
• Use doors that open both ways and with a glass panel to see people coming
in and out of the door.

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 • Check for other safety hazards and take corrective action to prevent
accidents and injuries.

Tips on How to Store Equipment

1. Clean and wipe dry all equipment before storing them.

2. In sorting:
• Scrape all leftover by hand.
• Sort dishes according to size.
• Stack dishes in a separate pile.
• Invert cups and saucers when placing them in racks.
• Pre-soak silverware, glass cream servers, and warm servers.

3. In racking:
• Rack dishes according to size.
• Do not overcrowd dishes. Overcrowding results in poor cleaning and
increases the possibility of breakage.
• Rack silverware in special containers with their hand per compartment.
• Stack trays evenly and wash them separately.

4. Handle dishes by the edge cups, silver by the handle, stemmed glasses by the
stem, and tumblers by the base.

5. Keep the dish storage area clean at all times to protect from pest infestation.

6. Keep a dish or rack away from the exit end of the machine.

Practice Task 1

A. Directions: Identify what is being asked in the following items by filling up the
missing letters in the following items. Write your answer in a separate sheet of
paper.

A _A C_ _ _E C_ _ER 1. In this type of cover, the cutlery and flatware to be

used are laid before the course in which they are
needed.
C_ V _R 2. The space where one place is set. This place
includes linen, silver, china, and glass. It
measures about 24 inches by 15 inches.
T_BL_ S_ _ _I_G 3. It refers to the way a table is set with tableware for
serving and eating.
_ A_ _E _’HÔ_E CO_E_ 4. This type of menu has a set price for a defined
number of courses
T_ _LE _I_E_S 5. A white cloth is preferred but not mandatory.

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B. Directions: Enumerate the basic rules for laying the tables. Write in a separate
sheet of paper.

1. Linens
____________________________________________________________
____________________________________________________________

2. Underliner
____________________________________________________________
____________________________________________________________

3. Table Napkin
____________________________________________________________
____________________________________________________________
4. Silverware
____________________________________________________________
__
____________________________________________________________
__
____________________________________________________________
__
5. Knives
____________________________________________________________
__
____________________________________________________________
__
____________________________________________________________
__
6. Forks
____________________________________________________________
_
____________________________________________________________
__
____________________________________________________________
__

7. Spoons
____________________________________________________________
__
____________________________________________________________
__
____________________________________________________________
__
8. Glasses
____________________________________________________________
__
____________________________________________________________
__
____________________________________________________________
__

9. Desserts

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 ____________________________________________________________
__
____________________________________________________________
__
____________________________________________________________
__

Lesson Information 3.4

The way you set your table is important because it influences three things. It
influences the tone/feeling that people have about being together. It is said to also
contribute to the preference for the appetizer. Lastly, it enhances the guests’
experience with the quality of the meal in general.

Linen

The following are the different types of linen used when setting up a table:

1. Silencer or silencing pad. Many foodservice

establishments use a silencer or a silencing pad. This
linen is used to reduce the noise that the china
produces. If a silencing pad is used, it should be placed
evenly on the table to avoid hanging down below the
table cloth. See Figure 4.

Fig. 4. How the silencer is

placed on the table
2. Tablecloth. Once a silencer has been placed,
the table cloth is placed on the top of it.
Remember that all corners should fall on an
even distance from the floor. It should also
be free from wrinkles, holes, and stains.

Fig. 5. How the tablecloth is

. placed on the table

3. Table runner. A table runner is a narrow piece of

linen or cloth that can either be laid upon a table
cloth or on a bare table. When laid down the center
of the table, its function is to add aesthetics to the
table. Meanwhile, when laid across the table, it is
used to define seating. A table runner is easier to
maintain and care for than a tablecloth. It is also
more decorative than a placement.
Fig. 6. How the table runner is
placed on the table

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4. Placemat. A placemat is a small mat that comes in
different shapes, colors, and materials and is place
setting at a dining table.

Fig. 7. How the placemat is laid

on the table
5. Table Napkin. The napkin can be folded in
different ways. In formal dinners, the napkin is folded and placed on the
service plate. Napkin folding is one of the many arts applied in food and
beverage services. The sizes of table napkin 18” x 18” or 21” x 21”. There
are many styles and types of napkin folding. This has evolved through the
years, and its intricacy depends on the establishment, occasion, and
event. Here are some folds that are commonly used in the service
industry.

Basic Table Napkin Folding

The Pyramid Napkin Fold

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

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Rotate the napkin, so the open end faces away from

you.

Fold the right end up to meet the far corner, ensuring

the edge of this new fold lays on the centerline as
shown.

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.

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 Turn the napkin over, keeping the open end facing
away from you.

Fold the napkin in half by bringing the farthest point of

the diamond up back to the nearest point.

Turn the napkin over again, this time keeping the

open end facing towards you.

Fold the napkin along the center seam, and you have
a neat, sturdy pyramid.

The Bird of Paradise Napkin Fold

This is a classic and classy napkin folding technique that requires a stiff
napkin.

Step Procedure

Fold the napkin in half.

Fold the napkin in quarters.

Fold the napkin in half diagonally, creating a triangle.

Orient the triangle, so the open tip is facing away

from you.

Fold the right corner diagonally towards you, laying

it down along the centerline of the triangle, and
making a new tip pointing towards you.

Do the same with the left corner. Fold it diagonally

towards you and press it down next to the previous
fold.

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 Fold the two “wings” that you just made in folds 6
and 7 under so that you have your original triangle
shape back.

Fold the triangle in half by bringing the center seam

towards you and allowing the ends to fall.

This bird is almost ready to fly, but first, you must

give it some feathers. While holding the base firmly
to keep your folds together, pull up the four flaps
created by the napkin’s corners.

This fold can be difficult if you don’t use an iron or

have a fairly stiff napkin.

The Diamond Napkin Fold

If you happen to get some really limp napkins and want something
nice to make without eating up too much time, then this napkin
folding is your need.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open end

towards you.

Fold the napkin into quarters.

Fold the top-most layer of the napkin in half

diagonally – up and to the left.

Fold the next layer of napkin diagonally up and to

the left, stopping slightly before the last fold to create
an even, staggered effect.

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 Repeat by folding the next layer of the napkin to a
point just before the last one.

And one last time with one last layer. Keep them as
uniform as you can.

Now, fold both sides of the napkin under and in to

create an even, staggered diamond effect on the
napkin. Press it down as flat as possible.

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.

Step Procedure

Lay the napkin face down in front of you.

Fold the dinner napkin in half so that the open end is

towards you.

Fold the far-right corner diagonally towards you,

resting the point in the center of the side closest to
you.

Fold the near-left corner diagonally away from you,

resting it so that it lays right next to the previous fold.

Flip the napkin over and orient 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.

Lay the napkin face down in front of you.

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 Reach underneath the napkin and pull out the flap
on the right, making the near-side come to two points
as seen in the picture.

Gently roll the left half of the left triangle over and
tuck its end underneath the right triangle.

Flip the napkin over, points pointing away from you.

Fold the right- triangle to the left, tucking its end into
the other triangle.

The Rosebud Napkin Fold

This sophisticated cloth napkin design benefits from stiff

materials or light starch.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Orient the napkin, so the open end points away from

you.

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 corner line.

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 ¾’s of the

way as shown and press the fold down well.

17
 Flip the napkin over.

Curl both sides up, so they meet in the middle and

tuck one into the other.

Stand it up and straighten it out.

The Sail Napkin Fold

This is one of the simplest standing napkin designs, but you will still need
a stiff napkin if you expect it to stand without flopping over.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open end

towards you.

Fold the far-right corner diagonally to the center of

the side that is closest to you. The edge of this flap
should run down the center of the napkin.

Repeat the last step with the other side, folding the
far-left corner diagonally to rest right alongside the
previous fold.

Fold the napkin in half by bringing the center seam

up from the work surface and allowing the ends to
fall backward.

18
 The Crown Napkin Fold

This napkin folding design just doesn’t work well without a little
starch in the cloth, if it’s sagging it’s ugly, so take your time and
get it right.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Orient the napkin, so the open ends are pointing

away from you.

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 centerline of the napkin.

Repeat step four on the other side, bringing the left-

most corner up to meet the middle-corner, creating
a diamond shape.

Fold the bottom of the napkin up about 2/4’s of the

way and press this fold down well.

Fold the smaller triangle down, so the point rests on

the near edge of the napkin. Press.

Curl the left and right sides of the napkin up, so they
meet in the middle and tuck one into the other.

Stand it up and tug at it where needed to even it up

and round it out.

19
 The Standing Fan Napkin Fold

Elegant and decorative, this is a classic napkin folding technique.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open end

towards you.

Fold the napkin in accordion starting at either narrow

end. Leave one end with 2 – 3 inches of the unfolded
napkin to support the standing fan.

Fold the napkin in half with the accordion folds on

the outside.

Grasp the unfolded corners where they meet on the

open end and fold them in diagonally, tucking them
under the accordion folds.

Open it and stand it up. A beautiful fan for a beautiful

dinner.

20
 The Rose Napkin Fold

Despite looking fairly elaborate, this fold is an easy, and

can be done with almost any variety of napkins.
Display small bowls or glasses on top of this, or use it as
novelty cocktail napkins.

Step Procedure

Lay the napkin face down in front of you.

Fold the two right corners of the napkin in, so the tips
rest at the center.

Fold the remaining two corners of the napkin in, so

the tips meet with the last two in the center.

Once again, begin folding the outer corners in, so

they meet at the center.

Once all of the tips are folded, you are left with a
square about ¼ the size of the unfolded napkin.

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.

While maintaining downward pressure in the center

of the napkin, reach underneath each corner and pull
out the flaps to create petals.

If you like you can reach underneath the center of

each side and pull out the second set of petals to
fancy it up some more.

21
 The Slide Napkin Fold

This napkin folding technique is good for those dinners where

you want something fancy, but not too complex. This requires
either stiff material or starch.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open end

towards you.

Fold the napkin into quarters.

Orient the napkin so that the open end is pointing

away from you.

Fold the napkin in half by bringing the far end up to

the front. Press this fold down well.

Take the top layer of napkin and fold it back, making

a crease about ½ “-1” before the top.

Flip the napkin over, keeping the single-layer tip

pointing away from you.

Fold the napkin in half from left to right and press the
fold down well.

Open and stand.

Note: For additional information, please refer to the video to be given by your teacher or
visit https://youtube.com/watch?v=Wlw736uCJAo&feature=share.

22
Table Skirting

Table skirting, as the name implies, is a skirt for a table. Table skirts consist
of two components: the cloth table topper and a skirt that fastens to the table edge
with clips, Velcro, or snaps. Traditional table skirting uses pins and prepared fabric
texture and color.

Various table skirting designs are suitable for wedding receptions, business
conferences, or holiday celebrations. Table skirting is an elegant way to present a
table setup, such as a head table, convention table, or registration table. One can
choose from a variety of fabrics and styles to skirt a table. Any size, length, or width
is possible.

Below are some points to consider in table skirting:

1. Decide on the design that fits the occasion.

2. Prepare the needed materials:

• cloth ● table skirt ● thumbtacks

• thimble ● pins
3. Lay the top cloth and fasten it with thumbtacks at the edge of the table.
4. Pull the cloth to straighten the surface.
5. Locate the center of the table and fold the cloth towards it to get the
middle.
6. Fasten the cloth with pins at the center with the middle half of the cloth.
7. Apply various designs, such as the diamond style, pleated box type,
ribbons style, diamond with crumpled top, butterfly, single pleats,
escalope, etc.
8. All sides of the table should be equally skirted and covered.

Table Skirting

Table skirting as the name implies for a table. Table skirts a consist of two
components: the cloth topper and a skirt that fastens to the table edge with clips,
Velcro or snaps. Traditional table skirting uses pins and preferred fabric texture and
color.

Standard tablecloths are not sufficient for over-sized banquet tables-they

shift, wrinkle and are rarely a proper fir. There is table skirting solution for every table
and occasion. Various table skirting designs are suitable foe wedding receptions,
business conferences or holiday celebrations.

Table skirting is an elegant way to present a table setup, such as a head

table, convention table or registration table. One can choose from a variety of fabrics
and style to skirt a table, any size length or width is possible.

23
Figure 8: Different Sample of Table Skirting

Escallope
Special Design

Pleated Box Type Single Pleats

Butterfly Style Diamond with Crumpled Top

Note: For additional information, please refer to the video to be given by your teacher or
visit https://youtube.com/watch?v=csNwVGobXYO&feature=share.

Practice Task 2

Directions: Write TRUE if the statement is valid, and FALSE if otherwise,

and if the statement is FALSE, underline the words that make it wrong then
change it to correct the statement. Write your answer on the separate sheet
of paper.

1. Table Skirting as the name implies, is a skirt for a table.

2. One of the many arts applied in the food and beverage services is called
table set-up.
3. Many foodservice establishments use a table napkin. This linen is used
to reduce the noise that the china produces.
4. A silencer is narrow piece of linen or cloth that can either be laid upon a
table cloth or on a bare table.
5. A placemat is a small mat that comes in different shapes, colors, and
materials and is place setting at a dining table.

24
 Practice Task 3

Directions: Make or create your own design in napkin folding. You can choose from
the following materials: Then make sure to submit it together with your
answer sheets for evaluation.

• Tissue Paper ● Or any available material

• Wax paper
• Cloth/Linen

Your output will be rated using this rubric:

Description Score
The output was creatively and neatly done, showing
5
outstanding skills in making table napkin.
The output was done creatively and neatly enough,
4
showing very good skills in making table napkin.
The output was done creatively and neatly enough,
3
showing good skills in making table napkin.
The output was done simply, neatly enough and
2
needs improvement.
The student needs to perform the task. 1
Remarks: ______________________________________________

Additional Task 1:

Napkin Folding

Directions: Demonstrate the following styles of napkin folding. Then, perform any
of the following tasks.

● Pyramid ● Bishop Hat

● Bird of Paradise ● Rose
● Standing Pan ● Silverware
● Candle ● Diamond

Task 1. Demonstrate the napkin folding and document your performance in video
or pictures. Then, send your documentation to your teacher through messenger or
email.

If you choose this task, your performance will be rated using this rubric:

Score Crtiteria
The student
5 Correctly demonstrated 100% of the procedures in napkin
folding
4 Correctly demonstrated 75% of the procedures in napkin
folding
3 Correctly demonstrated 50% of the procedures in napkin
folding
2 Correctly demonstrated 25% of the procedures in napkin
folding
1 Needs to perform the task

25
Task 2. Write a five-paragraph reflection essay in a separate sheet of paper.
Then submit it together with your answer sheet.

If you choose this task, your performance will be rated using this rubric:

Score Criteria
5 Done neatly showing much relevance to the given topic.
4 Done neatly enough with relevance to the given topic.
3 Done neatly enough but not so relevant to the given topic.
2 Done neatly enough but with no relevance to the given
topic.
1 Done with erasures and needs improvement.

LESSON 4: SET THE MOOD/AMBIANCE OF THE DINING

AREA

Week 4

Lesson Information 4.1

Preparing and Adjusting the Dining Environment

Preparing the dining room area is as important as serving delicious,

attractive, and clean food. An attractive, clean, and comfortable dining room can
seduce potential customers to come into the restaurant and the regular customers
to keep on coming back. An enticing room would give success in operating the food
service establishment, be it a hotel, a restaurant, an industrial cafeteria, or a school
canteen.

The dining room is the show window of any foodservice establishment. Its
reputation and popularity depend much on its ambiance. Ambiance refers to the
overall atmosphere that pervades in the dining room. It is created or brought about
by the choice of furniture, decors, lighting, color harmony, and the arrangement of
all these as to create an impression that affects the theme of the restaurant, be it
native, sophisticated, elegant, classy, or casual.

To begin with, lighting, air conditioning, and ventilation must bring comfort to
the guests. Humidity can cause guests and employees discomfort. Too much
moisture in the air slows down the evaporation of moist from the body that will result
in an increase in our body temperature. To check if the dining area is too humid, fill
a glass with ice water. Put in on a dish. Beads of moisture will appear quickly on the
surface of the glass of water if the room is too humid.

Types of Lighting

26
 There are three main types of lighting used in a restaurant dining area. These
are ambient lighting, task lighting, and accent lighting. These three must be
combined to achieve the desired lighting effect in a
restaurant’s dining area.

1. Ambient lighting. This refers to the natural light in a

given area or the normal room lights before the
installation of additional lighting.

Fig. 9. Sample room with

ambient lighting

2. Accent lighting. This type of lighting is used to draw

people’s attention and visual interest in a specific
area. For instance, the blue accent light is used to
draw visual interest to the bar area.

Fig. 10. Sample wall with

accent lighting

3. Task Lighting. This is the lighting that adds

illumination so that people will better accomplish
certain activities such as guests reading the menu
and chefs cooking in the kitchen.

Fig. 11. Sample area with task

lighting
Color of Lights in Dining Area

Lighting plays an important role in setting up the mood and achieving the
desired ambiance of the dining area. It is also an advantage if the color of the lights
can be hanged depending on the type of event or special function. Incandescent and
fluorescent lighting are most commonly used in dining areas.

▪ Incandescent lighting (yellowish or pinkish) is warmer in color. It

creates a cheerful and inviting surrounding. It makes red meat look
natural but makes lettuce appear muddy. As a result, salads look
unappetizing in such type of lighting.

▪ Fluorescent lighting (bluish white) makes food appealing but detracts

from a warm romantic atmosphere.

A good balance of incandescent light and fluorescent light is needed to pull

off a warm and cozy ambiance and achieve a good food appearance. According to
Lilicrap (2002), experts suggest to combine 70% of bluish-white light and 30% warm
light as a lighting system in restaurants. This will provide a cozy ambiance and a
pleasant and natural appearance of food.

27
Tips to Ensure a Comfortable Dining Area

Below are some questions to ask in checking if the dining area will be
comfortable for servers and guests:
✓ Are all lights switched on?
✓ Are windows clean?
✓ Are the draperies properly arranged?
✓ Are the furniture and decorative items clean and dusted?
✓ Is the aisle space adequate?
✓ Is the air-conditioner working properly?

Before the meal service begins, check the following to make sure that the
dining area will contribute to the desired ambiance.

1. The dining area, comfort rooms, and counters are clean and in order. Any
disorder should be reported and remedied before the start of a meal service.
2. Draperies such as window curtains, venetian blinds, window, and window roller-
shades are well-adjusted to result in satisfactory light.
3. The ventilation and temperature of the room are properly adjusted.
4. Flowers must be fresh and arranged in an eye-appealing manner.
5. Tables are arranged and not wobbly. Necessary repairs for furniture and fixtures
in the dining area have been attended to.

The following are the types of furniture used in the dining area.

o Anchored seating, such as booths,

refers to furniture attached to the wall.
Some benefits of booths include
provision for optimal legroom, filling up
of nooks and idle spaces, saving
spaces, and accommodation of more
guests during peak hours. Also, it
provides a more secluded dining area
for guests. This type of furniture Fig. 12. Sample design of anchored seats
cannot be easily renovated. Hence,
thorough and regular checkups and
maintenance should be conducted to avoid
inconvenience toward the guests.

o Portable tables and chairs are also a good option for

a restaurant dining area. These can be rearranged to
accommodate more guests during parties and
banquets. Since it does not provide a secluded dining
area, it renders high table turnover that is appropriate
for guests who are less likely to mingle. Portable
tables and chairs may shake due to uneven or broken
legs. Hence, it is important to check the Fig. 13. Sample design of portable
durability and sturdiness of all chairs and tables and chairs
tables prior to service.
6. Background music is appropriate in establishing mood.
7. The décor is clean and consistent to create a harmonious atmosphere.
8. The setup of the dining area is appropriate to the theme of the restaurant and
must provide comfort to the guests.

28
Dining Room Furniture

In arranging a dining room separately or as a part of a larger room, the

placement of furniture can make a big difference in how you make guests at your
table feel welcome. This can come as a challenge, especially if the furniture is moved
from one dining room to another. Keep your focus on ease and comfort.

Analyze Your Space

• Measure the dimensions of the room and sketch the space on grid
paper using a scale.
• Assess the position of your planned seating arrangement and the
location of the windows to prevent glare in the eyes of people seated
at the table.
• Walk through the mechanics of serving a meal from kitchen to dining
room.

Furniture Arrangement

• Place the bulkiest piece of furniture first.

• Put regularly empty chairs against the walls, in the corners, or even in
another room.
• Incorporate a bench or even a window seat as part of the dining area
to allow you to establish a dining area that would be too crowded with
the full complement of chairs.
• Replace your square or rectangular table with an oval or round table
that can be enlarged with leaves.
• Place décor collections in a glass-fronted corner cabinet or on wall-
hung shelves.
• A bare floor and low-pile washable carpeting make clean up easy for
families with children.

Creating Room for Movement

1. Leave a pathway between entrances.

2. Avoid blocking the paths.
3. Make sure all furniture and outlets are easily accessible.

Placing Accessories

• Use paintings, mirrors, and other size-dependent items strategically.

• Size rugs carefully.
• Use high curtains.
• Use symmetry.

Ambient Sound

• Sounds play an important role in influencing the mood and perception

of the patrons.

29
 • Even soft music affects the listener that can subtly improve the
customer’s mood.
• Select music that is both calming and appealing.
• Some customers are not in the restaurant to listen to music, so it is
better to play classical music.
• Music should be suited to the setting and theme of the restaurant.

Reasons for Cleaning Floors

• To remove stains, dirt, litter, and obstructions.

• To remove grit and sand which scratch and wear down the surface.
• To remove allergens, in particular dust.
• To prevent wear on the surface (e.g., by using a floor wax or protective
sealant).
• To make the environment sanitary even in the kitchen.
• To maintain optimum traction such as for the dance floor.

Methods of Floor Cleaning

1. Wood Flooring
▪ Clear the floor of any furniture that is easy to move.
▪ Sweep or vacuum all loose dirt and debris.
▪ Mop the floor along with the grain. If the floors are polyurethane,
dampen a mop with water and a few drops of dishwashing liquid.
▪ Be sure to ring the mop thoroughly before using it on the floor. Run the
mop back and forth, going with the grain of the wood in smooth strokes.
▪ If your floors are lacquered or shellacked, do not use water. Using soap
can stain the wood and cause buckling.
▪ Buff the floor with a soft cloth to remove any soapy residue.

2. Tiles and Stone Floors

▪ Dirt or dust should be removed with a vacuum cleaner or a broom.
▪ Have a floor cleaning solution or spray bottle for the appropriate floor.
▪ If you are cleaning stone floors, such as those made from marble,
granite, travertine, etc., make sure the cleaning agent states that it is
for stones.
▪ An acidic tile cleaning solution can be used on ceramic and porcelain
floors.
▪ After spraying the tile or stone floors in a small area, use a mop to
clean and scrub the floors.

3. Carpet
• Remove dirt. Dirt is like thousands of little blades that cut carpet fibers.
- Set the vacuum at the right height.
- Vacuum often to protect the carpet.
- Start with a clean bag or filter.
- Vacuum at high speed.
- Use walk-off mats.
• Choose a truck-mounted equipment rather than portable steam
cleaning equipment.

30
 • Do it Yourself (DIY) right.
- Clean the carpet before it becomes really dirty.
- Vacuum well before and after cleaning.
- Pre-treat stains and high-traffic areas.
- Mix some drops of detergent with hot water in a spray bottle. Then,
lightly mist the dirtiest areas.
- Remove or elevate furniture to prevent the rusting of metal caste
or the stains on paint the finishes from transferring to damp carpet.
- Do not over-wet the carpet.
- Let it dry thoroughly.
• Clean stains right away.
- Do not dig or scoop food spills.
- Remove the stain immediately.
- Try water first since 80% of stains can be removed using plain
water.
- Do not rub or scrub. Scrubbing a stain will damage the fibers and
create a fuzzy area.

Practice Task 1

Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write
your answers in a separate sheet of paper.
_____________1. Background music is set in appropriately to establish the
restaurant mood.
_____________2. Lighting does not play an important role in setting up the mood
and achieving the desired ambiance of the dining area.
_____________3. An attractive, clean, and comfortable dining room can seduce
potential customers to come into the restaurant and the regular
customers to keep on coming back.
_____________4. The kitchen is the show window of any food service
establishment.
_____________5. A good balance of incandescent light and fluorescent light is
needed to pull off a warm and cozy ambiance and achieve a
good food appearance.

Practice Task 2

Directions: Enumerate explain the key points to consider in setting the dining room
atmosphere. Write our answer in a separate sheet of paper.

Your answers will be rated using this rubric:

Score Criteria
5 The answers showed much relevance to the given topic.
4 The answers were relevant to the given topic.
3 The answers were not so relevant to the given topic.
2 The answers needs improvement.
1 The student needs to perform the task.

31
 Practice Task 3

Preparing and Adjusting Dining Environment to Provide Comport and

Ambiance to Guests

Directions: Prepare a space in the house that will serve as a dining area. You have
to consider the following items in preparing the room.

1. Imagine that this is a space in a dining area of the restaurant.

2. Decorate and prepare the space to provide comfort to the guests.
3. Make necessary adjustments to the lighting in the space given.
4. Check the tables and chairs in the area.
5. Make sure that there is enough air-conditioning and ventilation in the
area.

Then, perform any of the tasks below.

Task 1. Performed and document your performance in video or pictures. Then, send
your documentation to your teacher through messenger or email.

Your output will be rated using this rubric:

SCORE CRITERIA
The student
5 Performed the task independently, accurately and
correctly
4 Performed the task independently with few inaccuracies
3 Performed the task independently but with many
inaccuracies
2 Performed the task with confidence and needs
improvement.
1 Needs to perform the task.

Task 2. Write a five-paragraph reflection essay in a separate sheet of paper

about your performance.

Your answers will be rated using this rubric.

Score Criteria
5 Done neatly showing much relevance to the given topic
4 Done neatly enough with relevance to the given topic
3 Done neatly enough but not so relevant to the given topic
2 Done neatly enough ”somewhat relevant” to the given topic
1 Done with erasures and needs improvement based to the given
topic

32
 Additional Task 2:

Directions: Layout your own restaurant. Consider the factors needed in setting the
mood of the ambiance of the dining area. You may use a coupon bond or sketch
pad. Then submit it together with your answer sheet for evaluation.

Your output will be rated using this rubric:

Score Criteria
5 Done neatly showing much relevance to the given topic
4 Done neatly enough with relevance to the given topic
3 Done neatly enough but not so relevant to the given topic
2 Done neatly enough ”somewhat relevant” to the given topic
1 Done with erasures and needs improvement based to the
given topic

Remarks: _____________________________________________

Post Test

A. Directions: Write TRUE if the statement is correct and FALSE if incorrect.

Write your answer in a separate sheet of paper.
______ 1. Background music establishes the restaurant’s mood.
______ 2. Tables should be set to take the best advantage of the views
from the dining room.
______ 3. Choose a truck-mounted equipment rather than portable steam
cleaning equipment.

______ 3. Clean and wipe dry all equipment before storing.

______ 4. The dirt or dust on tiles and stone floors should be removed
with a vacuum cleaner or a broom.
______ 5. The dining room is the show window of any foodservice
establishment.
______ 6. Proper storage and handling of cleaned and sanitized
equipment and utensils are very important to prevent
recontamination before use.
______ 7. Table linen consists of two components: the cloth table topper
and the skirt that fastens to the table edge with clips.
______ 8. The rosebud napkin fold small bowls or glasses on top of this,
or use it as novelty cocktail napkins.
______10. Always check the tables and chairs in the dining area.

B. Directions: Enumerate the following. Write your answer in a separate

sheet of paper.
1. Types of Table Skirting
2. Types of Napkin Folding
33
Pre-Test
1. b
34
2. c
3. b
4. d
5. a
Learning Outcome 3
Practice Task 1
A.
1. A La Carte Cover
2. Cover
3. Table Setting
4. Table D’ Hote Cover
5. Table Linen
B.
1. Table Linens
• Table linen has to be laid properly.
• A white cloth is preferred but not mandatory. The only rule is to make sure that the linen
patterns and china patterns do not clash.
2. Chargers
• Chargers or dinner plates should be placed on the table first.
• Chargers are decorative elements that are placed under the plates to add color or texture to
the table.
• Each plate should be set at the center of the place setting.
• The rest of the components used to set a formal table will be set with the dinner plate in mind.
• If a charger is used, soup and melon bowls will be placed on top.
• The charger will generally be removed just before the main course.
3. Napkins.
• Linen napkins should be folded elegantly and placed at the center of the dinner plate.
4. Silverware
• Silverware is to be placed in order of use.
• Place all silverware an inch from the table’s edge.
5. Knives
• Set knives on the table to the right of the dinner plate.
• Blades should face inward towards the table setting.
6. Forks
• Forks are to be set to the left of the dinner plate in order of use.
• Salads are generally served at the end of the meal.
• Cocktail forks are placed on the right side.
7. Spoons
• Spoons are set to the right of the knives in order of use
• Dessert spoon, it will be set above the plate.
• Coffee spoons are set on the saucer when the time for dessert comes.
Coffee or tea mugs are not used in a formal dinner
Answer Key:
for prevention of Covid-19
Reminder: Practice Personal Hygiene Protocols and proper distancing at all times,
Thank you and have a nice day!
You are now ready for the next module.
your answer sheet on time.
You are done accomplishing the second module. Make sure to submit
3. Reasons for cleaning Floors
Congratulations!
 35
8. Glasses
• Glasses are set above the plate to the right in order of use.
• From left to right: water glass, red wine glass, white wine glass, and champagne flute (if
ordered).
9. Dessert
• Dessert plates and coffee or teacups will be set out after dinner.
• A dessert spoon and fork should be placed above the dinner plate.
• Coffee spoons should be placed on the saucer.
Practice Task 2
1. True
2. False – table set-up change to table napkin
3. False- table napkin change to Silencer
4. False – silencer c
hange to Table Runner
5. True
Learning Outcome 4
Practice Task 1
1. T
2. F
3. T
4. F
 References:

Balladares, G. (2012). Table napkin folding. Slideshare.com. Accessed from

https://www.slideshare.net/amuelet/table-napkin-folding
Department of Education of the Philippines. (2017). Food and beverage services –
Technical-Vocational-Livelihood manual, First Ed.
How to set a table: Basic, casual, and formal table settings. (2019 Apr. 5). Real
Simple. Accessed from https://www.realsimple.com/holidays-
entertaining/entertaining/how-to-set-a-table
https://centralseating.com/blog/7-tips-to-improve-your-commercial-restaurant-
seating
https://i.pinimg.com/originals/e8/e8/43/e8e843f6610d4b94ed5c460da96c08d1.jpg
https://m.youtube.com/watch?v=2x0TmjjcBBE
https://sites.google.com/site/larrydemariasdv/how-to-buy-online-protex-table-pad-
52-x- 108
https://www.accentlighting.wordpress.com
https://www.foodnetwork.ca/dining-out/blog/top-10-rules-for-fine-dining
https://www.hardwaresources.com/tasklighting
https://www.myer.com.au
https://www.swayamindia.com/table-runner
https://www.walmart.com/ip/NK-HOME-Placemats-Plastic-Table-Mats-Set-of-8-
https://youtube.com/watch?v=13WM083b7Nw&feature=share
https://youtube.com/watch?v=csNwVGobXYO&feature=share
https://youtube.com/watch?v=Wlw736uCJAo&feature=share
Heat-Resistant-Washable-Place-Mats-for-Dinner-Table-401148582
Morano-Sulla, R.A. (2016). TLE-TVL series: Food and beverage services. Manila,
Philippines: The Phoenix Publishing House Inc.

36