CBLM FBS

FOOD AND BEVERAGE SERVICES NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title

Code
Prepare the dining Preparing the dining

1. room/restaurant room/restaurant area TRS512387
area for service for service
Welcome guests and Welcoming guests and

2. take food and take food and beverage TRS512388
beverage orders orders
Promote food and Promoting food and TRS512389

3.
beverage products beverage products
Provide food and Providing food and

4. beverage services to beverage services to TRS512390
guests guests
5. Provide room service Providing room service TRS512391
Receive and handle Receiving and handle TRS512392

6.
guest concerns guest concerns
Document No. SMARTII-FBS-00

Date Developed:
Issued by:
Food and Beverage Services May 2021
Date Revised:
NC II SMARTII
Page 1 of 47
Prepare The Dining Developed by:
Room/Restaurant Are For Service Diane Grace
G. Villanueva
Revision # 00
MODULE CONTENT
UNIT OF COMPETENCY: Prepare the dining room/restaurant area for

service
MODULE TITLE : Preparing dining room/restaurant for service
MODULE DESCRIPTOR: This unit covers the knowledge and skills required
in the preparation of the dining room /restaurant area before the start of the
service operations. It involves opening duties or the dining room mise-en-
place prior to service. This unit includes the knowledge and skills in taking
reservations, preparing service stations, table-setting, and setting the
ambiance of the food service facility.
NOMINAL DURATION: 62 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Take table reservations
2. Prepare service stations and equipment
3. Set-up the tables in the dining area
4. Set the mood/ambiance of the dining area
ASSESSMENT CRITERIA:
1. Identified and explained the use of the different food and beverage wares
and equipment e.g. Dinnerware, glassware, silverware etc.
2. Completed and prepared service or waiter’s station.
3. Set up tables according to predetermined menu.
4. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.

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LEARNING OUTCOME NO. 2
PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE
Contents:
1. Cleaning of tableware and dining room equipment

2. Preparation for Restaurant Service
3. The Table and Its Appointments
Assessment Criteria
1. Supplies are made available at service or waiter’s stations.

2. Clean tableware and dining room equipment according to food
establishment standards.
Conditions
The participants will have access to:
1. Online demonstration
2. Lecture/ discussion via online
Assessment Method:
1. Written Test
2. Performance Test
3. Oral Questioning via zoom

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Learning Experiences
Learning Outcome 1
Prepare service stations and equipment
Learning Activities Special Instructions

Read Information Sheet 1. 2-1 on Read and understand the
sanitation in the restaurant information sheet and Check
yourself by answering the Self-
check.
Answer Self check 1.2-1
You must answer all questions

Compare your answers with Answer correctly before proceeding to the
Key 1.2-1
next activity.
Read Information Sheet 1.2-2 on Read and understand the
preparation for restaurant service information sheet and Check
yourself by answering the Self-
Answer Self check 1.2-2
check.
Compare your answers with Answer
Key 1.2-2 You must answer all questions
correctly before proceeding to the
Perform Task Sheet 1.2-2 next activity
Evaluate your activity using the
Performance Criteria Checklist.
Read Information Sheet 1.2-3 on the Task sheet will help you practice
table and its appointments your skills.
Answer Self check 1.2-3 As you are practicing your skill, you
Compare your answers with Answer can evaluate your own work by
using the Performance criteria.
Key 1.2-3
Perform Task Sheet 1.2-3
Evaluate your activity using the
Performance Criteria Checklist.

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Information Sheet 1.2-1
Restaurant Sanitation
Learning Objectives:
After reading this information sheet, you must be able to:
1. Understand how and why standards of sanitation should be adhered to
2. Identify the causes for safety hazards and the corrective measures to be
taken
In this section, it will provide the understanding on the value of safety,

sanitation and hygiene principles including proper practices on food handling
techniques that will contribute greatly to the aesthetic satisfaction of
consumers to give them feeling of personal security.
Importance of Hygiene and Sanitation at Work
Hygiene and sanitation are the

foremost consideration in setting-up
and managing a food service
business. The quality of food has
been something that has always
been held in high regard. It is the
responsibility of the food service
operator to take care of the health of
the customers and workers. This can
be done through knowledge of proper
hygiene and sanitation even before
the operation starts.
The level of training for employees working in the food industry in

general needs to be increased. This is a responsibility that the food industry
has to their clients and the general public. It is important that this training
be communicated in language that all employees understand. Practices and
procedures must be translated for all employees, no matter what language
they speak. Proper hygiene practices should be communicated prior to
employment and reaffirmed with periodic training programs.
Because you are working with the public, careful attention must be
given to your personal hygiene and grooming. Hygiene means practices that
promote personal cleanliness and good health, and grooming means the
process of making your appearance neat and attractive. For proper

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appearance and to look well physically, you must have the proper amount of
rest each night. Bathe daily and apply an antiperspirant to prevent body
odors. Brush your teeth, use a mouthwash ad see a dentist twice a year. Use
breath mints or breathe sprays at work. Never smoke or chew gum in front of
guests. Wear your hair in a simple, stylish manner pulled back from your face
and avoid extreme hairstyles. Be sure your hair is clean and combed. Use
effective hair restraints such as caps, ponytail band, headbands, barrettes
and other accessories designed to be part of the uniform to prevent the
contamination of food or food contact surface.
Servers should be sure their hands and nails are clean because they
are on display and touching food and utensils. Scrub your nails and trim them
to a short, even length. Female servers may wear a conservative color or clear
nail polish. Keep your hands away from your hair and face. Wash your hands
thoroughly with soap after using the restroom, clearing soiled dishes or
handling money. Male server should be clean shaven. Female should use a
minimum amount of makeup, such as a conservative application of eye make-
up and lipstick. Perfumes and colognes do not enhance food aromas and
should not be worn. Check your total appearance in a mirror before you start
work. Ask yourself, “If I owned a restaurant, would I want me as an
employee?”
Safety Hazards and the Corrective Measures
A. Water
This is to ensure the cleanliness of
the food, equipment at the dining area,
and the surroundings. Make sure that
you have clean water containers that are
always covered. It should be boiled if you
are not sure if it is safe from germs and
other bacteria. You may use water
purifiers or buy mineral water if you
have enough funds. Clean water is one
of the most important aspects in food
industry because it is frequently used
not only with the food but also in other
components.

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B. Clean Surrounding
Dirty and messy

working areas bring about
most cases of food
contamination or food
poisoning. Pests and insects
like rats, flies and
cockroaches that touch the
food bring bacteria that may
cause disease. Because of
this, cleanliness,
orderliness and
maintenance of a pest
control system in the
kitchen and dining area is important. The dining areas should be
cleaned regularly, when spraying insecticide, do it during evenings when
the restaurant is closed to the public. Keep equipment and utensils
safely covered in the kitchen to avoid being sprayed by insecticides.
C. Sanitation Supervisor
It is advisable to have one

staff in charge of maintaining the
sanitation of your kitchen and
dining area. Working table, sink,
stove and other show-cooking
equipment should be cleaned
daily. Dining utensils should
always be sterilized. General
cleaning should be done every
week to control insects and other
pests.

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D. Proper Food Handling
In the food service business, proper food handling and storage is

important to avoid spoilage and wastage. Remember, spoiled food
that is served would damage your reputation and business. It may
even cause harm to the customers. Avoid buying food or ingredients
that are easily spoiled.
Determined the shelf life or
the length of time food or
ingredients will stay edible.
For example, fish can be
stored in the freezer for 2 to 3
days only. Leafy vegetables
should be cooled on the day
bought; and meat should not
be stored in big cuts because
inner part of the meat will not
be frozen.
E. Waste Disposal
Having a proper system in
waste disposal should not be
disregard. Segregate wet and dry
garbage. Put black plastic bag in
the trash can for ease in
disposing the garbage. The black
plastic bag should be closed and
tied when already full to avoid
being reached by flies and other
insects.
F. Cleanliness, Orderliness and Health of Workers in the Food
Service
These are other
important
considerations in the
food service business.
Give specific
responsibilities to all
workers and make it
clear to them that it is
their responsibility to
satisfy and ensure the
health and safety of the
customers. Ensure also
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that the cook and waiters have clean bill of health. Require them to have
regular medical checkups. Only in the manner can anyone be assure
as to whether or not they are afflicted with a communicable disease.
G. Uniform or Clothes of the Worker

The clothes or uniform of the cook and waiters should be given
consideration. Clean and neat clothes and uniforms give the food
business a good reputation. Wearing an appropriate outfit is one way of
showing respect to the customers.
H. Personal Hygiene of the Staff

Personal hygiene begins at
home, with the essential
elements for good hygiene
being a clean body, clean hair
and clean clothing. Hair in
food can be a source of both
microbiological and physical
contamination. Hairnets and
beard covers should be work
to assure food product
integrity. Long-sleeved
smocks should be worn to
cover arm hair. Clean uniforms, aprons and other outer garments that
are put on after the employee gets to work can help minimize
contamination. It is imperative that they follow and understand basic food
protection practices and maintain a high degree of personal cleanliness
and good sanitation practices to prevent food product contamination.

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Self- Check 1.2-1
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Hygiene and sanitation are the least consideration in setting-up and
managing a food service business.
2. Grooming means practices that promote personal cleanliness and
good health.
3. Clean water is one of the most important aspects in food industry.
4. Dirty and messy working areas bring about most cases of food
contamination or food poisoning.
5. It is advisable to have more staff in charge of maintaining the
sanitation in the kitchen and dining area.
6. Proper food handling and storage is important to avoid spoilage and
wastage.
7. Segregate wet and dry garbage.
8. Health and safety of the customers is the responsibility of the waiters.
9. The clothes or uniform of the cook and waiters should be given with
least consideration.
10. Personal hygiene begins at work.

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Answer Key for Self-Check No. 1.2-1
TRUE OR FALSE
1. F
2. F
3. T
4. T
5. F
6. T
7. T
8. F
9. F
10. F

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INFORMATION SHEET No. 1.2-2
Preparation for the Restaurant Service
After reading this Information Sheet, you should be able to:
1. Discuss the side works of service staff and their station assignment
2. Identify the different areas in the dining room that should be prepared
before and after each operation
3. List the tools and utensils to be prepared for service.
In this section, it will provide the ability of the food and beverage wait staffs
to supply quality service in the restaurant environment
Typical Flow in Food and Beverage Service

The typical workflow in food and beverage service would be:
1. Positioning tables and chairs according to reservations for the service
period.
2. Polishing silverware
3. Laying table according to the menu style
4. Refilling salt and pepper and sugar
5. Cutting and preparing butter
6. Folding serviettes
7. Organizing the tea and coffee areas of the restaurant
8. Organizing the waiters’ service station
9. Checking menus and special days
Before the Guest Arrive

Waiters and waitresses have many responsibilities to attend to prior to
serving any guests in a restaurant. They must first be assigned the tables
which their guests will eat. They must then attend to sidework.
Sidework is a term designating all the duties the waiter or waitress
performs other than those directly related to serving the guests. Sidework
includes the opening duties such as preparing the dining room and studying
the menu, as well as leaving the work area in proper order upon completion
of work.

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Station Assignments
A station is a section of the dining room (with seating for about a dozen
or more guests at tables, booths or counter) which is assigned to a waiter or
waitress.
Ideally, a dining room should be divided into stations that are equal to
one another in the number of people they seat, in the distance from sidestands
and kitchen and in desirability of seats to the guests. Of course, this is
impossible in most dining rooms, because there will always be less desirable
seats near kitchen and washroom entrances and away from scenic views.
Because stations will not be equally desirable from a seating and
serving standpoint, dining room managers often assign stations to waiters
and waitress on a rotational basis; servers take turns from day to day serving
in the best stations.
In some restaurants, servers with seniority have permanent stations
which may be larger or more desirable than others. This is done because
servers are experienced and can handle more guests, and because certain
customers request a particular server and seat. The new waiter or waitress
may be assigned in a less desirable station ---- which gives him a chance to
gain experience with a smaller number of guests.
For convenience, tables are often numbered and stations are assigned
by giving the numbers of the tables to a waiter or waitress. The server then
may use these numbers on orders and guest checks to identify the party of
guests being served.
What is Mise-en-Place?
Mise-en-place is French for

“putting in place” and is used for
prepping kitchen equipment and food
before serving. Mise-en-place, which first
began being used in the late 1800s, is
most commonly used today in
professional kitchens, cooking
shows, cooking classes, and
restaurants. Chances are that you have
probably used this method of cooking
before, but you weren't aware of the term
associated with it.
The term mise-en-place is a phrase that also references the discipline

and organization that a good chef practices in the kitchen. If you try this
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process, you might find that it also saves you a lot of time while you are
cooking. As you cook, slowly integrate the practice of mise-en-place, with
which you can potentially make one of the most stressful cooking situations
a breeze.
One of the biggest benefits of using mise en place in the kitchen is to save
time. If you are a baker, chef, or anyone who loves to make food in the
kitchen, mise en place is a cooking style made for you. Mise en place allows
you to easily mix together all of your ingredients for cooking or baking in a
seamless manner. By doing a little bit of prep work before you begin
cooking, you can save yourself a lot of time and seamlessly move through
the steps of your recipe. Another benefit of using mise en place is to stay
organized. By getting all of your equipment and ingredients in one place, you
won't be going back and forth across the kitchen grabbing what you need to
cook your meal.
Mise-en-place Preparation
1. Pick up and Cleaning of Equipment

and Supplies
a) Have a list of items to be picked up
and to be installed at the service
station to make sure nothing is left
out.
b) Bring the request items in a trolley
or bus pan.
c) Check for damages and remove them
from service.
2. Wiping and Polishing Service Wares.
a) Prepare clean and dry wiping cloths.
b) Dry cutleries, china wares using
clean, dry cloth.
c) Wipe/polish china wares and glass
wares.
3. Preparing the Service Station and Stocking the Sideboard
Procedures for Set up and Service Station
a) Thoroughly clean the side board/cabinet with a sanitizer and make
sure it is completely dry and free of any foul odor.
b) The captain in charge shall prepare a par stock list of items to be
stocked.
c) Before the start of operations, the captain waiter shall check for
completeness of par stock and whether there are items in the service
station that are dirty or damaged.
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d) If stocks in the sideboard fall short of par stock, the captain must
prepare a requisition to replenish stocks, then assign a bus boy to pick
up the requisition items from the assigned stocks custodians of the food
outlet.
e) Supplies should be properly classified and arranged.
f) Fold paper napkins and replace them in a clean, covered container,
then install them in their appropriate drawers in the sideboard.
g) Refill the condiments – salt and pepper shaker, etc. and place them in
their appropriate place.
h) Have a last look and check if there are other missing items or
damaged ones that need to be pulled out or repaired.
Preparing the Tables
The first opening duty is to check your station to see that the general
area is presentable and ready to set up for service. Set up enough tables to
accommodate the reservations and the average number of persons without
reservations who are expected.
Using a clean cloth or sponge in a solution of mild detergent and warm
water, thoroughly work the tables before you set them. Check the seats,
dusting off crumbs and cleaning sticky areas.
If tablecloths are used, select the appropriate size and spread the cloth
on the table so that all four corners hang evenly and the edges of the table
cloth just touch the seats of the chair. Often a padding or second tablecloth
called a silencer is placed beneath the top cloth. The silencer gives the table
a better appearance and softens the clanking noise of the serviceware.
A professional way of placing the cloth on the table is to place the
centerfold at the center of the table and to simply open the cloth to cover the
table top. This method assures a quick, well centered placement of the cloth.
It may be used to replace soiled cloths while guests are present.
When condiments, candle, and ashtray are on the table and the soiled
cloth must be changed, move the items to one half of the tablecloth; gather
up the soiled cloth, exposing one half of the table or silencer; then place the
center items on the table or silencer. Remove the rest of the soiled cloth
completely, enclosing the crumbs so they do not fall on the seat and floor.
Replacing the cloth is the reverse operation. With center items
remaining at the edge of the table, place the centerfold of the tablecloth at the
center of the table. Fold up the top half so the center items may be placed on
the surface of the cloth. Then open the cloth completely and arrange the
condiments, centerpiece, ashtray, etc.
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If placemats are used, it is simple matter to arrange then neatly on the
clean tables.
After the tablecloths or placements are arranged properly, set up the
covers. A cover consists of the dinnerware, beverageware, flatware and linen
to be used by each person; it is a person’s place at the table. The amount of
serviceware and the arrangement depend on the type of service and the meal
to be served.
Carry supplies of dinnerware, glassware, flatware, and napkins to the
table on clean trays. Handle dinnerware by the edges, beverageware by the
bases or stems, and flatware by the waist as you set up the cover.check and
set aside any serviceware that is damaged or still soiled and return it to the
kitchen.
After the covers have been set, check to see that all centerpieces are
fresh and clean, that candles are replaced and the lights are in working order.
If your establishment has printed matchbook covers, place on book in each
ashtray. When table tent menus are used, place them uniformly on all tables.
The Waiter’s Service Station

The waiters’ service station is usually a sideboard where items for
immediate use are stored. Items that can be stored here include cutlery, clean
linen and serviettes/napkins, service spoons and forks, menus, drink lists,
docket books and working pens, service plates for adjusting cutlery.
Accompaniments such as pepper and salt mills, sauces and mustards are
often stored on the waiters’ station. Service stations should be restocked ready
for service.
The waiters’ service station should contain:
 Cutlery – which should be polished, then sorted into the
relevant compartments of the service station.
 Service plates – used to take clean cutlery to and from the table
when the covers need to be adjusted. Silver service tablespoons
and forks should be polished. They should be placed on an
underliner at the service station. A service plate should be
stored at the service station, ready for use.
 Condiments – including tomato sauce, mustard, Worcestershire
sauce and Tabasco sauce. The waiter will need to check with the
kitchen for any specific accompaniments for menu items, such
as apple sauce for roast pork. Condiments may be served in
sauce bowls or small jugs; they should be only half-filled for the

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ease of guests. Sauce boats and jugs should be changed
between each shift and the contents replaced daily.
 Stores of sugar and mints – should be rotated and any items
that have passed their storage life or have been spoiled should
be thrown out (after notifying your supervisor). Most sugar is
now served in individual portions for health reasons. Bowls
should be filled and additional portions located in the waiters’
station for future use.
 Tea-and coffee-making equipment – may be located at a
separated service station, where extra cups, saucers and jugs
will often be stored.
 Polished glassware – in larger establishments glassware is store
in the bar area. Check that the glassware is clean and
fingerprints free before storing. Handle the glasses by their stem
and place on a service tray to take them to tables.
 Menus – after each shift menus should be wiped clean with a
damp, lint-free cloth.
 Docket books- should be located at the waiters’ station between
services. Checks should be made that they have plenty of
unfilled pages and that new docket books are ready for use so
that time is not wasted during service trying to find new books.
 Tablecloths – should be stored with the double fold facing the
front of the waiters’ station to allow for quick re-clothing of
tables during service. In larger establishments a linen cupboard
located in a convenient position close by would be used instead
of the waiters’ station. Same size cloths should be stacked
together, making the choice of cloth for table sizes easier.
 Serviettes – should be stored alongside the linen for quick
setting-up of the tables after customers have finished. In quiet
times serviettes can be folded at the waiters’ station.

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Self- Check 1.2-2
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Sidework is a term designating all the duties the waiters/waitress

performs other than those directly related to serving the guests.
2. A waiters’ service station is a section of the dining room which is
assigned to a waiter/waitress.
3. Dining room managers often assign stations to waiter/waitress on a
rotational basis.
4. New waiters/waitress has permanent stations which may be larger or
more desirable than others.
5. Servers with seniority may be assigned a less desirable station.
6. Use a clean cloth or sponge in a solution of strong detergent and
warm water to wash the tables.
7. A cover is a person’s place at the table.
8. Carry supplies to the tables on clean plates.
9. Handle dinnerware by the edges.
10. The term mise-en-place is a phrase that also references the discipline
and organization that a good chef practices in the kitchen

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Answer Key for Self-Check No. 1.2-2
TRUE OR FALSE
1. T
2. F
3. T
4. F
5. F
6. F
7. T
8. F
9. T
10.T

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TASK SHEET 1.2-1
Title: Preparation for Restaurant Service
Performance Objective: Given the information, you should be able to

prepare a service station and equipment, recognize
the service equipment and list down its name.
Supplies/Materials : table, tablecloth, silverwares, dinnerware, flatware

beverageware
Equipment : service equipment
Steps/Procedure:
1. Select table appointments and service equipment and lay it down on
a table
2. Identify and describe the items shown to you.
Assessment Method:
Performance Test

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PERFORMANCE CRITERIA CHECKLIST
Did you……………. Yes No
Service or waiter’s stations are stacked with supplies necessary

for service.
All tableware and dining room equipment are cleaned, wiped and
put in their proper places.
Special tent cards and similar special displays are put up for
promotion.
Cleanliness and condition of all tables, tableware and dining
room equipment are checked.

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INFORMATION SHEET No. 1.2-3
The Table and Its Appointments
After reading this Information Sheet, you should be able to:
1. Name the various types of table appointments used in the dining area
of a food and beverage service establishment
2. Mention the criteria for selecting service equipment
3. Describe the standard sizes, uses and upkeep of the dinnerware,
glassware and flatware used in different outlets in the food and
beverage service department
In this section, it will provide knowledge on the different types of table

appointments used in the dining area of a food and beverage service
establishment.
Introduction
The table is the “center of attraction” when it comes to food service.
Whether it is a mere canteen or an exquisite restaurant in a hotel, it is the
meal time and all other times that food is served, have a social function and
where is deemed that an immaculate table be seen. This is a time when people
come together to eat, talk and share experiences. People join with others at
mealtime because it is enjoyable to share a meal. The table setting, the way
the meal is served and the behavior of those at the table is set with the comfort
and convenience of the people in mind. The table need not be elaborate to
make it attractive. However, a table should be well laid so as to stimulate
people appetite. The equipment and other things used to set a table are called
table appointments. They include the table linen, dinnerware, flatware and
centerpieces.
Criteria for Selecting Good Table Appointments

Before selecting our tools, utensils and equipment to be procured by
the establishment, the following criteria must first be considered:
1. Type of service offered and the category of guests they entertain.
2. The size of the outlet.
3. The layout of the dining area.
4. Durability of the equipment, cost and ease of maintenance.
5. Availability of stock, facility and its storage, and flexibility of use.
6. Price factor, availability of funds and standardization.

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7. Design, shape and color, and delivery time of equipment.
The Table
The size and shape of tables depend entirely on the availability of space
and the kind of service employed. Normally, three types of tables are used:
the round, the square and the rectangular.
The height of the table irrespective of the shape should be 75 cm from

the floor level. The diameter of a round table to sear four people should be
approximately 92 cm. The size of a square table to seat two people should be
76 cm. sq. to seat four people. The size of a rectangular table to seat for people
should be 137 cm x 76 cm.
The dimension of chairs should be relative to table dimensions. The
average height of the chair should be 92 cm. The seat should be 46 cm from
the floor and 23 cm from the top of the table. This would enable the guests to
sit and eat comfortably, without their legs touching the underside of the table.
Table Linen
Your dining table was most likely a major home design as well as
monetary investment. It would be great to protect it and prolong its life for as
long as possible. That’s where table linens come in. Table linen includes table
cloths, placemat, table runner and table napkins. They are called table linen
because in old times they were mostly made from linen fabrics which are
durable. Nowadays table linen can be made from both natural and synthetic
fabrics.
To choose table linen you must always consider its durability, color,
fastness and ease of care. Care needs to be taken when handling linen to
prevent it from being creased. It should be stored flat and removed only as
required. Always check when placing linen on the table that it is free of stains
and not damaged in any way.
Table Cloths
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Tablecloths are the foundation of your table decorations. For formal
meal, or perhaps to
conceal an
unsightly dining
table, a full
tablecloth is a smart
solution. For a
simpler and more
minimal setting, or
to highlight a
beautiful dining
table underneath,
only a table runner
may be necessary.
These are made with different fabrics and in different colors. Usually,
patterned or colored table cloths are used for casual dining whilst
white and pastel plain clothes
are used for more formal
occasions.
The size of a tablecloth is
determined by the size of the
table on which it would be
put. Tablecloths should hang
down the side of the table up
to at least 30 cm. For very
formal and buffet tables, the
cloth should hang almost to
the ground. Tablecloths
should be well ironed and
used without creases.
Placemats
Placemats and napkins are the next layer of table setting. If your
tablecloth is more muted and subtle, or if you skipped out on using
one all together, consider being bold and having more fun with the
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placemat and napkin selections ---- perhaps a colorful graphic print
or unusual material selection. They usually measure about 28-43 cm.
They came in various shapes e.g. rectangular, oval, round etc. The
material used includes linen, lace, plastic, jute, cork etc.
Placemats are easier to maintain but they cannot be used for very
formal occasions. They are used on tables that are beautiful.
Sometimes they are placed on tablecloths to protect them. Tablemats
are used to cover the place occupied by one person whiles tablecloth
cover the whole table.
Table Runner
Table runners
complement your table
settings by adding color,
texture and a unifying
element to your table’s
cape. Table runners add a
touch of elegance,
bringing a sense of
tradition to an occasion.
Table runners are usually
30-33 cm wide and a little
longer than the table on
which they are used. They
are often used alongside
placemats. They are placed across the middle for the dining table
lengthwise.
They are mostly used to make the table attractive. Also they can
be a silencer to prevent dinnerware from making noise on the dining
table; they can also serve as a head pad. Below are the following
guidelines in using a table runner.
1. Measure the width and length of your table. Place your
tablecloth on the table and adjust it so that all sides hang
evenly. Your tablecloth should hang 6 inches past the
table edge all around.
2. Use a table runner that is one-third the width of the table.
The length should be 12 inches longer than the length of
the table, allowing each end to hand 6 inches past the
table edge on each end.

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3. Place the table runner on top of the tablecloth directly
down the center of the table. The edges of the table
runner should meet the edges of the tablecloth. You can
adjust these lengths according to your table size, allowing
for a drop of up to 15 inches.
4. Place your centerpiece in the center of the table directly
on the table runner. If you’re using two or more
centerpieces, place them at equal distances on the table
runner at equal distances from the center of the table.
5. Use two or three table runners and place them across the
width of the table to create a more contemporary appeal.
The widths of these runners should be narrower than the
one used for the length of the table. The lengths of the
runners should be 12 inches longer than the width of the
table, so the edges still have a 6 inch drop. This look
works well on longer tables. Allow at least 2 feet between
runners when turning them sideways. Otherwise, the
table looks overcrowded.
6. Use a shorter table runner to highlight a centerpiece in an
informal table setting. Use a table runner that is one-third
the length of the table and place it in the center. Place the
centerpiece on the runner, which then acts as a textural
element to the centerpiece.
7. Use a table runner without a tablecloth to highlight the
table itself. Lay a solid-colored table runner along the
center of the table. Use a densely woven linen or cotton
material to match the texture of a solid wood table. For a
glass top, use a runner made from a lightweight silk or
cotton fabric.
Table Napkins
Table napkins are made with fabric or paper. The fabric must be
absorbent. They can be made to match other table appointments or
to contract them. There are different napkins sizes.
Napkins are usually square. The following list shows what sized
napkins are used for various occasions:
1. Formal, Multiple Course, Meals – large napkin (22 to 26
inches square)
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2. Buffet Service – medium to
large napkins (18 to 24
inches square or 12 x 22
inches)
3. Informal Dinners – medium
napkins (18 to 20 inches
square)
4. Luncheons – smaller napkins
(14 to 16 inches square)
5. Tea – small napkins (12
inches square)
6. Cocktails – very small
napkins (9 inches square, 4 x 6 inches, or 6 x 8 inches)
Napkins at a
formal meal should
match the color of the
tablecloth. Napkin
texture should be
compatible with that of
the other linens at the
table and tableware
finish. Fine textures
work best for formal
occasions, while unique textures can be used at informal meals to add
interest to the table setting. Napkins are placed in the center of the
service plate to save space at a formal event. Table napkins can be made
of paper. They are cheaper and save washing. They can however be used
only for informal dining. Table napkins are made for wiping hands,
wiping the mouth, and protecting clothing when eating.
Silence Cloth
A heavy pad of material used underneath tablecloths. It is usually
fits the size and shape of the table without any allowance for overhang.
The best materials used are quilt, flannel, felt and thin foam. Besides
improving the appearance of the tablecloth, silence cloth protects the
table from hot dishes and deadens sound when plates and serving
dishes are placed.

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Top Cloth
Small pieces of material placed on top of tablecloths. They protect
the tablecloths and eliminate the need for changing the large tablecloth
more frequently. All that is needed is change the top cloth daily.
Dinnerware
Dinnerware is a collective name given to dinner plates, breakfast plates,

side plates, soup bowls, cereal bowls and dessert bowls.
When selecting dinnerware consider how the color and design will look
when you serve your food in it, the durability of the material, and the ease of
care. Proper handling and storage can extend the life of your dinnerware.
For competitiveness, presented below are the dinnerware and service
equipment used for formal and informal services alike.
Dinnerware Used for Serving

1. Vegetable dish – a deep serving dish for vegetables, rice or any
saucy dish
2. Soup Tureen – a deep serving
dish for soup. It is always used with
underliner and a fitted cover.
3. Platters – usually oval-shaped

dishes used for serving a variety of
foods, they come in different sizes.

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4. Coffee Pot – generally taller
and more slender than tea
pots
5. Teapot – generally shorter

than coffee pots and can be used
to serve hot water or used to
steep tea
6. Cake Stand – used to display and serve

appetizers, cakes and other desserts.
Types of Dinnerware Used for Individual Covers

1. Place Plate – a 12” plate used as underliner in formal sit-down
dinners. It is not used for serving food. It may be made of wood,
metal or wicker.
2. Dinner Plate – a 10” plate used for the main dish in each cover
in formal dinners.
3. Luncheon/Breakfast Plate – a 9” multipurpose plate used for
daily dining.
4. Soup Plate – a 9” deep plate used for soup in formal sit-down
dinners.
5. Cereal Bowl – a 6” multipurpose deep dish used for cereals,
desserts, salads or rice.
6. Bread and Butter Plate – a 6” plate used not only for bread but
desserts, molded salads or rice.
7. Salad Plate – a 7” plate used for salads, desserts or underliners
for glass stemware.
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8. Cup and Saucer – comes in pair and is used for coffee or tea, or
even soup for informal meals.
9. Demitasse Cup and Saucer – small cup and saucer used for hot
chocolate or other dinner coffee. The capacity is half as the
ordinary cup.
Flatware
This is sometimes called silverware and it refers to the equipment used
for eating and serving food at table. Table knives, forks and spoons, serving
spoons and forks, dessert spoons and coffee spoons are all called flatware.
They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and
coffee. You should avoid their prolonged contact with these foods. Discolored
stainless steel can be cleaned with non-abrasive materials like sifted wood
ash.
Before cutlery can be used by guests you must make sure it is clean
and polished. It is important to handle cutlery carefully. Do not tumble it out
of the wash basket or throw pieces on top of each other or you will cause
scratches. For hygiene reasons, cutlery that has been dropped on the floor
must be sent back through the wash cycle. Cutlery is polished using a lint-
free towel or polishing cloth straight after coming out of the dish washing
machine. If this is not possible then it should be dipped in a very hot water
that has had a few drops of vinegar or a slice of lemon added, and then
polished.
Types of Flatware for Cover and for Serving
Type Description Uses

Dinner Fork 4 pronged Dinner
Salad/Dessert Fork 4 pronged Salad, dessert
Oyster Fork 3 pronged, very small fork For oyster
Pickle Fork 2 pronged, very small fork For pickles
Dinner Spoon Oval bowl Dinner
Soup spoon Round bowl Soup
Teaspoon Oval. Small spoon Coffee/tea
Demitasse spoon Small teaspoon After dinner coffee

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Type Description Uses
Iced tea spoon Long handled For tall glass
Dinner knife Straight or serrated broad and dinner
round tip
Steak knife Serrated and pointed tip Steak
Butter Small broad spatula Butter
knife/spreader
Serving spoon Large spoon with higher bowl Serving main dish
Serving fork Large fork with larger handle Serving main dish
Pie server Short handled spatula, Serving cakes and
elongated and leaf shaped pastries
Soup ladle Long handled and with big Serving soup
round bowl
Gravy ladle Small handled small bowl Serving sauces
Sugar spoon Small teaspoon Serving sugar
Sugar tongs Small tong Serving sugar
cubes
Glassware
Glassware come in various shapes and sizes, collectively they are called
glasswares. They add beauty and height to table setting. Glasswares are made
with glass, plastic, stainless steel and wood. Primarily, they are categorized
as:
1. Tumblers (flat bottomed, cylindrical glasses that is basically a bowl
without a stem or food)

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2. Footed wares ( a style of glass whose bowls sits directly on a base or a
foot)
3. Stem wares (glasses having all three features: a
bowl, food and stem)
4. Mugs (a tumbler with a handle or as a tall glass
cup)
Glassware is usually included in the table setting

where water or alcoholic beverages are going to be served
with the meal. The wine glass should be the right shape
to concentrate the scent and aroma of the wine for the
customer. Wine Glass
There are various types of glassware of different shapes and sizes, all
serving their own purpose. Learning which drinks belong to which glass is
beneficiary to both you and your customers. They receive a higher quality
drink, which in turn reflects back on you and/or your establishment. Usually,
glassware is named after the drink it is used to serve with, i.e., the water
goblet is used to be a vessel for drinking water or the cocktail glass for most
of the cocktails.
Water Goblet
Highball Glass

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Glassware are usually washed in a dishwasher designed for glasses so
no detergent scum remains. Residue left over from incorrect washing can
affect the flavor and fizziness of drinks. As glasses are carefully removed from
the dishwasher they should be individually checked for cleanliness. Look
carefully to see no lipstick marks remain. Always use the stem to handle
glasses to avoid leaving finger marks on the glass. Glassware looks best if it
is polished with a lint-free cloth as soon as it is removed from the dishwasher.
If this is not possible, then you can use steam from a bowl or a bucket of hot
water to dampen the glass and then polish it clear using a lint-free cloth.
Check every piece of glassware carefully for fingerprints, chips and cracks
before placing it onto a table. Damaged glasses should be disposed of safely
in accordance with the restaurant’s procedures.
Hallowwares and Other Service Equipments

Hallowware is a term that refers to table service items such as sugar
bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water
pitchers, platters, butter pat plates and other metal items that went with the
china on a table. It does not include flatwares.
Most Common Used Hallowwares

1. Pitcher – used to serve a variety of beverages
including water iced tea and soda
2. Sugar bowl – used to serve

granulated sugar as well as sugar cubes
3. Creamer – similar in size to the
sugar bowl, for use to serve cream
4. Gravy boat – used for serving gravies and sauces
Another important piece of service equipment in the restaurant

operation is the side station. It is used by the service staff to keep all the
service tools, utensils and other small equipment in one place. It is also used

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as a landing table for the dishes picked up from the kitchen enroute to the
table and the dirty dishes from the guest’s table to the wash-up area.
Trolleys also ease up the job of a food and beverage attendant for it can
aid in travelling not only to the different parts of the dining room but also to
other service areas. Some of them are:
Gueridon or Flambé Trolley

A gueridon or flambé
trolley is a small mobile trolley
that can be placed alongside the
guest’s table. It consists of one or
two burners, a gas cylinder and a
work and storage space for plates
and cooking equipment. Using
this trolley, the food is flambé at the guest’s table. Only skilled
and well trained waiters are allowed to handle this service as
there is the risk of spoiling food by overcooking it and of the flame
causing a fire in the premises.
Room Service Trolley
This trolley is known for its versatility. It is used or the
service to guests in their room. The waiter sets up the meal and
covers on the trolley and wheels it into the guest’s room. This
trolley may also be used as a dining table in the privacy of the
guest’s room. Beneath the trolley top, provision is made for
mounting a hot case to keep the food warm.
Dessert Trolley
This trolley serves as a visual aid to selling desserts.
Guests’ are more likely to order a dessert if they can see what is
available, particularly if it is well presented. Some dessert trolleys
are refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
soufflés can be served from a dessert trolley.
The table, table appointments and other service equipment are assets
of the establishment and cost a considerable amount of money. Great care
should be taken while handling it and a strict control system should be
employed on the use, breakages, and pilferage. Regular inventories should be
taken to keep check on the costs, and to identify the right time to make a
purchase indent to replace equipment that is in short supply.

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Self-Check No. 1.2-2
Identification: Identify the best answer to the following statement/s below.

Write your answer in a separate sheet.
Hollowware Flatware Dinnerware Tablecloth Linen

Beverageware Runner Table Appointments Table Placemat/Table Napkin
1. The “center of attraction” when it comes to food service.

2. It includes table cloths, placemats, table runners and table napkins.
3. The foundation of the table decorations.
4. The next layer of table setting.
5. It complements the table settings.
6. The equipment and other things used to set a table.
7. A collective name given to dinner plates, breakfast plates, side plats,
soup bowls, cereal bowls and dessert bowls.
8. Sometimes called silverware used for eating and serving food at the
table.
9. A table appointment used to serve all types of beverages.
10. Refers to table service items such as water pitchers, sugar bowls,
creamer, coffee pots, teapots and soup tureen.

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TASK SHEET 1.2-2
Title: The table and It’s Appointments
Performance Objective: Given the various types of table appointments
and service equipment used in the dining area of a food and beverage
service establishment, you should be able to identify and describe the
items shown to you.
Supplies/Materials : table, table cloth
Equipment : Hollowares, service equipment
Steps/Procedure:
1.
2. Select table appointments and service equipment and lay it down
on a table
3. Identify and describe the items shown to you.
Assessment Method:
Performance Test

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Performance Criteria Checklist 1.2-2
CRITERIA
YES NO
Did you….
1. Items shown are answered promptly, clearly and
accurately.
2. Additional information about the items are provided
3. Mention the criteria for selecting service equipment

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Evidence Plan
Competency Food and Beverage Services NC II

standard:
Unit of Prepare The Dining Room/Restaurant Area For Service
competency:
Ways in which evidence will be collected:
Performance Test
Demonstration &
Observation &
Written Test
Questioning
Questioning
The evidence must show that the trainee…
 Take table reservation*
 Record reservations and information
 Deal with clients
 Sanitizing the restaurant
 Prepare the restaurant service*
 Perform different types of napkin folding
 Set up the table*
 Identify tablewares
 Set-up banquets
 Identify and explain the use of the different
food and beverage wares and equipment*
NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
# of
Objectives/Conten Creat Evalu Analy Under Reme
Apply items/
t area/Topics e ate ze stand mber
% of test
How to take table 1 1/5%

reservation
Recording of
reservations and 1 1/5%
information
Telephone
Etiquette and 1 1/5%
Manners
Dealing with 1
1/5%
clients
Presenting the
1 1/5%
daily menu
Cleaning of 1
tableware and
1/5%
dining room
equipment
Preparation for 1
Restaurant 1/5%
Service
The Table and Its 1

1/5%
Appointments
Napkin folding 2
2/10%
Style
Setting the table 1 1/5%

(General

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principles in
laying covers)
Clothing tables 1 1/5%
Tableware 1
1 2/10%
identification
How to set up
banquets
1 1/5%
(including
skirting)
Elements of
setting the
1 1/5%
ambiance of the
dining area
Dining procedures 1
in setting the
mood and 1 2/10%
ambiance of the
dining area
Cleaning 1
procedures on 1/5%
floors/carpet
Operating audio-
1 1/5%
visual equipment
TOTAL 3 5 1 5 2 4 20/100%

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Performance Test
Specific Instruction for the Candidate
Qualification Food and Beverage Services NC II
Unit of Competency Prepare The Dining

Room/Restaurant Area For Service
General Instruction:
1. Observe mise-en-place at the station.
Specific Instruction:
2. Pick up and Cleaning of Equipment and Supplies
3. Have a list of items to be picked up and to be installed at the service

station to make sure nothing is left out.
4. Bring the request items in a trolley or bus pan.
5. Check for damages and remove them from service.
6. Prepare clean and dry wiping cloths.
7. Dry cutleries, china wares using clean, dry cloth.
8. Wipe/polish china wares and glass wares.
9. Thoroughly clean the side board/cabinet with a sanitizer and make sure it
is completely dry and free of any foul odor.
10. Supplies should be properly classified and arranged.
11. Fold paper napkins and replace them in a clean, covered container, then
install them in their appropriate drawers in the sideboard.
12. Refill the condiments – salt and pepper shaker, etc. and place them in
their appropriate place.
13. Have a last look and check if there are other missing items or damaged
ones that need to be pulled out or repaired.

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the importance of upselling?  
2. How do you wipe and polish tableware and glassware before
they are set on the table?  
3. What is napkin folding?  

4. What is the difference between American Service and
Russian Service?  
Safety Questions
5. How does PPE helps you?  
6. Why we need to inspect the cord/wires of the equipment  
before using them? Why?
7. What are the different hazards occur in the workplace.  
8. How can you eliminate risks in the workplace?  
Contingency Questions
9. How will you handle guest when there is a heavy rain  
outside?
10. How can you handle the intoxicated guest?  
11. How to handle guest with allergies?  
12. What will you do if you accidentally poured soup to the  
guest?
Job Role/Environment Questions  
13. Why we need to perform mise-en-place?  
14. Why do we need to have a harmonious relationship towards  
co- workers?
15. Why do we need to practice proper waste disposal?  
16. Discuss briefly the 5’s of good housekeeping?  
Rules and Regulations  
17. Why hand washing is important?  
18. How do you value the idea of using the right tool for the  
right job?

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19. What is the role of HACCP in the food service industry?  
20. What is the significance of OSHS?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

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MODEL ANSWER
EXTENSION/REFELCTION
1. Upselling (or selling-up) is a valuable technique for increasing the profit
margin of any retailer. It’s also a sales skill that’s embedded in product
knowledge.
2. The proper way to wipe and polish tableware and glassware is by using
clean cloth and wipe it without touching it to avoid finger prints.
3. Napkin folding is an art, it is practical for everyday and holiday
entertaining. Napkin folding is a type of decorative folding done with a
napkin. It can be done as hobby, it is most commonly encountered as
a table decoration in fancy restaurants.
4. American Service is a plated service while Russian service is a platter
service.
Safety Questions
5. Personal Protective Equipment help me in doing the task easier, safe
and comfortably.
6. We need to check all the chords and/ wires of the equipment before
using them, this is to ensure if the equipment is safe and don’t make a
cause of accidents.
7. There are different kinds of hazards that can be occur in the work place
those are physical hazards
8. Risk can be eliminate by identifying it and by providing an immediate
action for it.
Contingency Questions
9. I will talk to the guest and asked him/her to stay for a while in the
restaurant until the rain stops or if he/she will ride on a taxi or his/her
car I will assist him/her by offering an umbrella and take her/him in
the car.
10. In handling intoxicated guest, you must be calm and attend guest needs
and it happen that the guest want another alcoholic drink, the first
action we need to do or offer is suggest guest other drink but if the guest
insist to have what he/she order, give it but with low alcohol content on
the drink
11. I must asked the guest if he/she have allergies in some food item and
when that’s happen I will offer an alternative food that not contain a
ingredient that a guest have a allergies.
12. If I accidentally poured soup to guest, the first thing I need to do is
immediately clean it and apologies to the guest by saying that you sorry.
Give the guest an assistant regarding to guest clothes etc.
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Job Role/ Environment Questions
13. YES, I practice mis en place in workplace every time I do task in kitchen.
It is a must to practice mis en place to have an organize ingredient set-
up in order to ensure the cleanliness and safety of the foods.
14. Having a good relationship towards co-workers is important in order to
the work or product to be efficient. If there’s a conflict between the
employees it may affect the performance of theof the group which can
be result to poor performance.
15. Yes, separation of wastes or garbage disposal is important to practice of
an individual.
16. I consider and practice the 5S of good housekeeping the sort, sweep,
standardized, systematized and self-discipline. Those 5S aims to
eliminate hazards and risk in workplace and to ensure the safety of
every worker.
RULES and REGULATIONS
17. Washing hand is the most effective way to prevent the spread of
infections. Good hand washing techniques include using an adequate
amount of soap, rubbing the hands together to create friction, and
rinsing under running water.
18. I use the right tools, equipment and materials by following the standard
procedure of my task, own specific and intended job.
19. HACCP or Hazard Analysis Critical Control Point is a system that has
been established to provide the basic understanding and the practical
execution of this law necessary for a safe food product and a safe food
producing environment.
OSHS are mandatory rules and standards set and enforce to eliminate or
reduce occupational safety and health hazards in the workplace. It aims to
provide at least the minimum acceptable degree of protection that must be
afforded to every worker in relation to the working condition and danger that
may arise by reason of his occupation.

Date Developed:
Issued by:
Date Revised:
NC II SMARTII
Page 45 of 47
G. Villanueva
Revision # 00
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
CBLM
Session plan
 Non Print Resources As per TR As per Remarks

Inventory
Data presentation
Resources for Skills practice of Competency #1 ______________________________

 Supplies and Materials As per TR As per Remarks
Inventory
Dinner plates, 10” 24 pcs 24 pcs complete

Show/service plates, 11-14” 6 pcs 6 pcs complete
Salad plates 7-8” 24 pcs 24 pcs complete
Fish plates, 8-9” 24 pcs 24 pcs complete
Dessert plates, 7-8” 24 pcs 24 pcs complete
Soup plate/bowl 24 pcs 24 pcs complete
Cups and saucers 5-6 oz 24 pcs 24 pcs complete
 Tools As per TR As per Remarks
Inventory
Tray 5 pcs 5 pcs complete
Trolley 3 pcs 3 pcs complete
complete
 Equipment As per TR As per Remarks
Inventory
Telephone 2 2 complete
Menu card 5 5

Date Developed:
Issued by:
Date Revised:
NC II SMARTII
Page 46 of 47
G. Villanueva
Revision # 00
Tray stand 2 2 complete
Round tables 2 2 complete
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Date Developed:
Issued by:
Date Revised:
NC II SMARTII
Page 47 of 47
G. Villanueva
Revision # 00

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FOOD AND BEVERAGE SERVICES NC II

COMPETENCY-BASED LEARNING MATERIALS

No. Unit of Competency Module Title

Prepare the dining Preparing the dining

Welcome guests and Welcoming guests and

Promote food and Promoting food and TRS512389

Provide food and Providing food and

5. Provide room service Providing room service TRS512391

Receive and handle Receiving and handle TRS512392

Document No. SMARTII-FBS-00

UNIT OF COMPETENCY: Prepare the dining room/restaurant area for

MODULE TITLE : Preparing dining room/restaurant for service

NOMINAL DURATION: 62 Hours

Document No. SMARTII-FBS-00

1. Cleaning of tableware and dining room equipment

1. Supplies are made available at service or waiter’s stations.

The participants will have access to:

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Learning Activities Special Instructions

You must answer all questions

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In this section, it will provide the understanding on the value of safety,

Importance of Hygiene and Sanitation at Work

Hygiene and sanitation are the

The level of training for employees working in the food industry in

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Safety Hazards and the Corrective Measures

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Dirty and messy

It is advisable to have one

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In the food service business, proper food handling and storage is

G. Uniform or Clothes of the Worker

H. Personal Hygiene of the Staff

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Typical Flow in Food and Beverage Service

Before the Guest Arrive

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Mise-en-place is French for

The term mise-en-place is a phrase that also references the discipline

1. Pick up and Cleaning of Equipment

Preparing the Tables

The Waiter’s Service Station

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1. Sidework is a term designating all the duties the waiters/waitress

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Title: Preparation for Restaurant Service

Performance Objective: Given the information, you should be able to

Supplies/Materials : table, tablecloth, silverwares, dinnerware, flatware

Equipment : service equipment

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Did you……………. Yes No

Service or waiter’s stations are stacked with supplies necessary

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In this section, it will provide knowledge on the different types of table

Criteria for Selecting Good Table Appointments

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The height of the table irrespective of the shape should be 75 cm from

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