FBS Module 1 qtr1

Food and Beverage Services – Senior High School
Alternative Delivery Mode

Quarter 1– Module 1: Prepare the Dining Room/Restaurant Area for Service
First Edition, 2019
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Development Team of the Module:
P
Development Team of the Module
Authors: Maricel V. Bautista, PhD CAR, T-III
Authors:
Maricel V. Bautista, PhD
DyCAR, T-III andMA-HE,
D. Salahid, Dy D. Salahid,
T-II MA-HE, T-II
Illustrator:
Editor: Name Wilmer Bodiongan
Joshua T. Caburatan
Reviewers: Name
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Illustrator: Wilmer Bodiongan & Joshua T. Caburatan
Chairperson: Dr. Arturo B. Bayocot, CESO III
Layout Artist: Name
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr., CESO V
Management Team: Name
Asst. Regional Director
Mala Epra B. Magnaong
CES,
Printed CLMD
in the Philippines by ________________________
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Department of
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ADMResources (DepEd – BLR)
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Senior High School
Food and Beverage

Services
Quarter 1 – Module 1:
Prepare the Dining
Room/Restaurant Area for
Service
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TABLE OF CONTENTS
Page
COVER PAGE
COPYRIGHT PAGE
TABLE OF CONTENTS
TITLE PAGE
Lesson 1 – Take Table Reservations 1
Introduction 1
Pre – Test 2
Definition of Terms 6
Food and Beverage Operations 7
Foodservice System 11
Types of Restaurant Reservations 13
Enrichment Activity 17
Generalization 18
Lesson 2 – Prepare Service Stations and Equipment 21
Introduction 21
Activity 2.1 22
Preparation of Service Equipment/utensils and supplies 23
Preparing the service station and stocking the sideboard 31
Enrichment Activity 33
Lesson 3 –Set-up Tables in the Dining Area 35
Introduction 35
Rules in Laying Covers/ Table Set-Up 37
Type of Place Setting 42
Table Napkin or Serviettes 44
Table Skirting 52
Activity 3.1 55
Generalization 60
Application 61
Lesson 4 – Set the Mood/Ambiance of the Dining Area 64

Introduction 64
Activity 4.1 65
Dining Room and Seating Layout 67
Set up Decoration 70
Activity 4.2 72
Generalization 73
Assessment 75
Reference 78
Lesson
FBS: Take Table Reservations
1
Hello dear learners, do you have any idea on what to learn today? Are you excited
to learn new lesson? Well then, food and beverage services will provide varied
and important activities and opportunities to develop key concepts and to master
core competencies prescribed in TESDA Training Regulation. Welcome to Food
and Beverage Services NC II module. This will be challenging yet fulfilling on your
part. So, what are you waiting for? START LEARNING NOW!
Life is like a restaurant; you can have anything you want as long as
you are willing to pay the price- Moffat Machingura
What I Need to Know
This module contains the lesson on the different preparations done

in dining rooms and restaurant area prior to the actual service. It starts from taking
table reservations up to the physical set up of the dining area and service stations.
This will set the mood and ambience of the restaurant as well as ensure that the
actual service will go smoothly. It also helps the learners to understand what
transpires before the actual restaurant service. Teaches them to value the need to
learn different skills in preparing the dining room area.
This module is about Take Table Reservation. It consist of the following

lessons :
 Lesson 1- Take Table Reservation

 Lesson 2- Prepare Service Stations and Equipment
 Lesson 3 –Set Up Tables in Dining Area
 Lesson 4- Set the mood/ ambiance of the dining area
To achieve the set objectives of this module, follow the instructions below:
1. Read and follow instructions carefully.

2. Answer the pretest before you go to the lesson proper.
3. Check your own answers. Compare it to the key to answer found at the end
of the module.
5. Perform the activities designed to fully understand the lesson.
6. Answer the self - check to know how much you have learned in each lesson.
7. Take the posttest after going through the entire module.
1
Read t
What I Know
Pre-Test:
Instructions. The following test items carefully and choose the correct answer from
the given choices. Write the letter of your answer in your notebook.
1. An arrangement made in advance to have table at a restaurant.

A. Table setting
B. Table reservation
C. Table set up
D. Fast food
2. A reservation system that depend on the person designated, usually a host or

hostess, to answer the phone, record the details of the said reservation and taking
their credit card information as guarantee.
A. Online Reservation System
B. Manual Reservation System
C. Reservation system
D. Reservation
3. The following are the telephone etiquette except one;
A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of
voice.
4. Make sure that the caller is pleased with result and that everything you promised
was deliver.
A. Follow up the call.
B. Thank the Caller.
C. Ask questions about anything.
D. Answer the call enthusiastic and professional greetings.
5. Which material should be utilized by a reservation officer to know the products

information offered when initiating the manual reservations?
A. Manual charts
B. Calendars
C. Diary
D. Brochures
6. This service system is the most common of all the systems in the food service.
A. Conventional Foodservice System
2
B. Centralized (Commissary) Foodservice System
C. Ready –Prepared Food Service System
D. Assembly- Serve Foodservice System
7. The food is produced onsite, it is usually chilled or frozen then reheated and
served to customers on site and readily available to the customers. It is usually
used by hospitals and prisons.
A. Ready –Prepared Food Service System
B. Conventional Foodservice System
C. Assembly- Serve Foodservice System
D. Centralized (Commissary) Foodservice System
8. Which of the following sequence is correct for table skirting?

A. Decide on what design you are going to do that fits the occasion.
B. Fold the skirting cloth to the center to get the middle.
C. Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
D. Skirt the table using and combination of pleats.
E. Lay the top cloth and fastened with thumbtacks at the edge of the table.
F. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
G. Get the center front of the table.
H. Start fastening the cloth push a pin down to secure it on the edge of the
table.
I. Prepare the needed materials.
A. A-C-B-E-F-G-D-H-I
B. A-I-G-F-E-B-H-C-D
C. I-A-E-F-G-B-H-C-D
D. I-A-F-E-G-H-B-D-C
9. What is the purpose of checking the contrast as well as the colour between
table appointment and centrepiece? To
A. achieve balance coordination between table appointments.
B. harmonize the table setting.
C. achieve proper distance between each table appointments.
D . signify the mode and motif of the occasion.
3
10. Which of the following is considered to be the primary importance of proper
table setting?
A. It affects the mood of the meal and the diner’s enjoyment which can even
affect their digestion.
B. It saves space on the table and make the serving more efficient .
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.
11. What table napkin fold will be created based from the given procedure below.
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half to from a triangle with the open ends point away
from you.
3. 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 centre line of
the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
7. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
A. Banana
B. Birds of Paradise
C. Crown
D. Bishops Hat
4
12. Which should be considered first in choosing the style of table skirt?
A. Where you intend to display it and how often you will be using the table
skirt.
B. The color, theme or motif of the dining area.
C. The occasion, time and resources.
D. Number of guest and manpower available
13. What is the immediate conscious effect for the guests when entering the
restaurant?
A. Ambience
B. Views
C. Music
D. Décor
14. This refers to the design of the restaurant, including the placement of tables,
the kitchen, server stations, and restrooms.
A. Restaurant Layout
B. Restaurant Design
C. Restaurant Overview
D. Restaurant Floor plan
15. How can we create a more lively, positive and fun atmosphere for our guest.
A. Music
B. Atmosphere
C. View
D. Décor
5
What’s In
Definition of Technical Terms
Ambiance the mood or feeling in particular place

Cafeterias A restaurant serving mostly cooked or ready
to eat food arranged behind a food-serving
counter
Manual reservation System Usually a hostess to answer the
phone,record the details of the said
reservation and taking their credit card
information as a guarantee.
Misen place a French Term which mean “ put into place”

pre service preparations
Online Reservation System Make use of internet through a website,
where all necessary information needed for
reservation is keyed in by the guest.
Reservations an advance arrangement to secure

accommodations in restaurant or hotel
Restaurant A retail establishment that serves prepared
food to customers.
Station Mis en place the preparation of a waiters station in the
food service
Table Reservation An arrangement made in advance to have
table at a restaurant.
Walk in Guest A guest who walks into a place e.g. a
restaurant, without any prior seat
reservations
6
What’s New
Answer the following question based on your experienced.
Guide Question Answer

1. Have you been to a restaurant?
2. How was your experienced?
3. Do you think they have served you
based on the standards?
4. What are the different workforce
classification you had observed?
5. Describe how food and beverage
operation worked?
What is It
1.1 Food and Beverage Operations

Foodservice operations are continuing to improve and develop, together with
advances in quality. The demand for food and beverages away from the home
has increased with a broader spectrum of the population eating out, customer
needs are continuing to diversify.- Cousins & et .Al
The key "players" in the hospitality industry are:

• The guest (tourists or local person)
• The service provider (restaurant/hotel)
• The server = you!
7
Restaurant
A restaurant is a retail establishment that serves prepared food to

customers. Service is generally for eating on premises, though the term has been
used to include take-out establishments and food delivery services. The term
covers many types of venues , diversity of styles of cuisine and service.
Restaurants are sometimes a feature of a larger complex, typically a hotel,

where the dining amenities are provided for the convenience of the residents and
for the hotel with a singular objective to maximize their potential revenue. Such
restaurants are often also open to non-residents. It range from modest lunch or
dining places catering to people working nearby, with simple food and fixed menu
served in simple settings at low prices, or expensive establishments serving
expensive specialty food and wines in a formal setting.
The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:
1. To provide food and beverage, served attractively fulfilling customer expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.
Types of Restaurants
Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food

arranged behind a food-serving counter. A patron takes a tray and pushes it along
a track in front of the counter. Depending on the establishment, servings may be
ordered from attendants, selected as ready-made portions already on plates, or
self-serve of food of their own choice.
Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all other
considerations.
Following are the characteristics of various fast food outlets:
1. Guest has to pay at the counter and collect food from the server at the counter-
Food counter service.
2. Guest collects food from containers / trays, and pays at the counter as per menu
selected or per weight of the food selected.
3. Coupon service: guest pays for desired menu and counter issues a coupon.
Guest consequently gets food in exchange of coupon.
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4. Guest orders at the counter; once food is ready, it is served at the table.
5. Drive-through: guest drives through assigned lane, orders food and collects
them. There is no space allocated for eating.
Casual Dining Restaurants
A casual dining restaurant is a restaurant that serves moderately-priced

food in a casual atmosphere. Except for buffet- style restaurants, casual dining
restaurants typically provide table service. Casual dining comprises of a market
segment between fast food establishments and fine dining restaurants.
Family Style Restaurants
Family style restaurant are restaurants with a fixed menu and fixed price,
usually with diners seated at a communal table such as on bench seats. Often
these restaurants provide children play area.
Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic
dishes and/or authentic ethnic foods. They specialize in a particular multicultural
cuisine not specifically accommodated by any other listed categories. Example:
Asian Cuisine, Chinese cuisine, Indian Cuisine, American Cuisine etc.
Staffing and Management
The focus of recruiting service personnel and management staff should be

effective delivery of services and proper management on daily basis, plus long-
term goals of the restaurant. Restaurant staffing depends on size, covers, style,
,type of the food and extent of the operation. But remember, the key for effective
management and service delivery is teamwork. Following personnel shows a
structure of medium size casual dining restaurant.
Restaurant Manager
This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service
and is responsible for any staff training that may have to be carried out, on or off
the job. He or she may make out duty rosters, holiday schedules, and hours on
and off duty, so that all the service areas and outlets run efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is responsible
for ensuring that all the duties necessary for the pre-preparation for service are
efficiently carried out and that nothing is forgotten. The captain helps with the
9
compilation of duty rosters and holiday schedules, and may relieve the restaurant
manager, on their days off.
Waiter
The waiter must be able to carry out the same work as the station
headwaiter and relieve him on days off. The waiter will normally have less
experience than the station headwaiter. Both the waiter and the station headwaiter
must work together as a team, to provide efficient and speedy service.
Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and
possibly wishing to take up food service as a career. During service, this person
will keep the sideboard well filled with equipment, and may help to fetch and carry
items, as required. The trainee carries out certain cleaning tasks during the pre-
preparation period. He may be given the responsibility of looking after and serving
some appetizers or smaller courses, from the appropriate trolleys.
Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during
the service of meals. He must also be a sales person. This employee must have a
good knowledge of all beverages available, the best wines to accompany certain
foods and the liquor licensing laws applicable to the particular establishment and
area.
Host/Hostess
The role of a restaurant host is to attend to guest’s needs, particularly, on

arrival at the restaurant. The host should "meet, greet and seat" the guest. The
host/hostess should make sure that; guests leaving the restaurant have enjoyed
their meal. The host is usually the final contact point for the guest and this is a
"sales" opportunity
Barman
This person must have a good knowledge about the ingredients and methods
needed to make alcoholic and non alcoholic drinks.
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Foodservice System
1. Conventional Foodservice System
This service system is the most common of all the systems in the food
service. In this kind of system, ingredients are assembled and food/ dish is
produced onsite. This system is usually used in cafeterias, restaurants, small
hotels and school canteens.
CONVENTIONAL FOODSERVICE SYSTEM
FOOD PRODUCTION
HOT HEATED HOT CHILLED
SERVE TO CUSTOMERS
2. Centralized (Commissary) Foodservice System
Centralized Foodservice is also known as central kitchen or food factory. In

this kind of system food is prepared in one place then transported to satellite
kitchens. This system is most effective when mass production is required, airline
industry is an example of establishment that uses centralized foodservice system.
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3. Ready –Prepared Food Service System
In ready prepared foodservice system, the food is produced onsite ,it is

usually chilled or frozen then reheated and served to customers on site and readily
available to the customers. Ready prepared foodservice system is usually used by
hospitals and prisons .
READY PREPARED
FOOD SERVICE SYSTEM
FOOD PRODUCTION
STORE HOLD
FROZEN CHILLED
HEAT
SERVE TO CUSTOMERS
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4. Assembly- Serve Foodservice System
In this system, food is purchased then stored either chilled or frozen for later
use. Then it will be portioned and reheated and served to customers. It is usually
used by in flight caterers.
Types of Restaurant Reservations

These are two types of restaurant reservations, the manual reservation and
online reservation. The Manual Reservation System depend on the person
designated, usually a host or hostess, to answer the phone ,record the details of
the said reservation and taking their credit card information as guarantee.
They may also answer guest questions, give accurate directions to the
restaurant, and provide clear information about parking . Forms will be used for
reservation customer details. Systems and processes have to work so the
information collected can be stored and made available on the dates it is required.
Product information such as room types, menu items, rate sheet prices, car
types, live entertainment, bus destinations, will all be in the form of brochures,
charts, and handouts for the staff. Accounting processes to collect the method of
payment would be a cash register, petty cash box, manual credit card machine or
cashier to process the money.
On the other hand, the Online Reservation System makes use of the
internet through a website, where all the necessary information needed for
reservation is keyed in by the guest. Other information about the restaurant, such
13
as directions to the place , parking, active promotions and discounts are also
available online, instead of depending on the host or hostess for details.
It also provides up to date "real time" information on availability at the push

of a button. When a reservation is recorded the availability is automatically altered.
Displays a suitable screen to input customer information and requests.
A computer system may have a "history" of any guest who has used the
establishment previously. It can store information such as preferred room type,
record of request, date of last stay, even the amount spent previously.
The Elements of Reservation
People make reservations for convenience and security. Many people like
to plan out their holiday or business trip to feel secure in the knowledge that they
have a room waiting for them, they have a prepared table for comfortable dining,
they have a flight booked to take them back to their home or next destination, and
know they have seen all the attractions of the city during their stay. The role of
reservations staff is to ensure that they process all reservations in an efficient and
professional manner.
Types of bookings may include:
A. Accommodation suppliers – Guests will need to have room bookings

processed in order to stay at particular establishments that provide
accommodation such as hotels, apartments, resorts, guest houses, caravan
parks.
B. Aircraft – Passengers need to have "Seats" booked for all types of air travel
they undertake. These bookings will vary according to the airline chosen, class
of travel such as first class or economy, date of flying e.g. high season or low
season or facilities that are included such as food or movies.
C. Cruise ships – Passengers on cruise ships need to make bookings for the
dates of their cruise. This sort of reservation may include meals while on board.
D. Coaches or buses – To travel from one place to another or to visit a
particular tourist destination.
E. Limousines (rental cars/vans) – Customers can book transport to either
drive themselves around or have a chauffeur included with the vehicle.
F. Day/extended tours – includes meals and maybe accommodation and
entrance fees to tourist parks.
G. Dining and meal reservations – for restaurants or eating houses.
H. Entertainment - such as the theatre or music concerts.
I. Tourist attractions-Events such as the different ethnic festivals of the
Philippines
14
J. Other venues – some Airlines will book accommodation for guests. If one
hotel is fully booked they might make a reservation at another hotel. Travel
agent’s book theatre or concert tickets.
Some way to check availability;

A. Ability to offer alternatives when the requested booking is not available.
B. Provide information on the costs and product features;
C. Record the details and requirements of the person making the reservation;
D. A way of recording the acceptable method of payment and provide
confirmation details
Ways Reservations May Be Received
Reservations can be received by an establishment in many ways depending

on where they are, what they are offering and what technologies they have
available.
 Over the telephone – customers dial the establishment directly
 In person – the customer comes into the establishment and communicates
directly with the staff
 Mail – in some countries today this is almost an extinct form for making a
reservation
 Email – through an email address
 Facsimile (fax) – this is another form of communication that is being
replaced by technology
 Internet – on-line bookings via a website
 Third party reservations – using a reservation company to make a booking
for you e.g. Wotif, Asia Rooms, Statravel, Showbizasia
 Central reservation service – a central reservation service that controls
reservations for several venues
 Same chain referral – a reservation that has been referred from another
establishment belonging to the same group, for example: Asian Car Rental,
Hyatt Hotels, Hilton Spas
How to Take Table Reservations
Before taking a reservation, make sure you know the answers to the
questions which are likely to be asked. Following are tips and some possible
questions in taking reservations:
Tips in Taking Table Reservations
15
 Answer inquiries promptly, clearly and as accurately as possible
 Ask pertinent questions to complete the details of the reservation. Take note
of specials, and changes in the menu and make sure to inform guest about
it.
 Gather all pertinent information on the reservation from the guest politely
and efficiently.
 Accurately record reservation data on forms and based on establishment
standards.
 Confirm customer reservations prior to their arrival
 Impart additional information to the guest such as food establishment
,parking conditions and directions to the establishment
 Always be calm and polite when speaking to the guests
 Avoid double booking.
Possible Questions Of Customers When Taking Table Reservations

 What kind of cuisine do you offer? ( French, Italian, Cantoneses, Modern
Australian)
 What style of menu do you offer? ( Alacarte or table d ‘ hote )
 Do you accept credit cards? If yes, Which credit card do you take?
 Can we bring in other food and drinks bought from outside?
 Is there a corkage for food and drinks bought from outside? If yes, please
how much
 What time do you start serving? For lunch? For dinner?
 Do you accommodate children?
 Do you cater persons with disability?
 Are all rooms air conditioned?
 Do you have parking facilities?
 Do you cater specific functions?
 Do you have smoking area?
 How do we get there? What is the nearest landmark?
Telephone Ethics
Telephone plays an important role in times of reservation on phone. Perfect

telephone handling ensures efficiency of the reservation agent which at the same
time upholds standard. Telephone ethics are set of moral principles used when
handling telephone.
Let us look at the tips that will help you communicate better over the phone:
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1. Greeting-Telephone conversation expects you to open the conversation
with a nice greeting.
2. Take permission and be polite-A polite word or two always helps in
bringing warmth into the conversation.
3. Identify self and the organization-Always introduce yourself before
getting into any conversation.
4. Clarity-Do not use broken phrases. Always use a clear, &simple
language.
5. Purpose of the call-Think through exactly what you plan to say and
practice before you place the call. Jotting down the items you want to
discuss.
6. Know your timeline and keep it short.
7. Avoid fillers and keep it interesting-Filler words -- like um and uh
8. Smile through the phone-Keep a 'smile in your voice.'
9. Find some quiet place-clearly without background noise.
10. Summarize, paraphrase and close- Always end the call with a
pleasantry
What’s More
True or False. Write TRUE if the statement is correct, and FALSE if it is incorrect.
Write your answers in your notebook
__________1. Conventional Food service System is the most common of all

system in foodservice system.
__________2.The food is produced onsite ,it is usually chilled or frozen then
reheated and served to customers on site and readily available to
the customers.
__________3. Food is purchased then stored either chilled or frozen for later
use.
__________4. A Family style is a restaurant that serves moderately-priced food
in a casual atmosphere.
__________5. Hotels often specialize in certain types of food or present a certain
unifying, and often entertaining theme.
What I Can Do
17
Role Play
Instructions: Form a group with 5 members. Present a role play that
highlights the duties and responsibility of service personnel .Each group
will be given 5 minutes to prepare.
Rubric in ROLE PLAYING
Your performance will be rated based on the rubrics:
Descriptions Score
Performed 100% of the given tasks 5
Did not perform the given tasks 1
What’s In
1. Recall the different types of restaurant.

2. Enumerate the different service personnel.
3. Identify Food Service System
Additional Activities
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Perform a Telephone Reservation.
Sample Situation
a. Total number of guests : A family of 12 composed 8 adults

4 senior citizen and 4 children
b. Purpose: Dinner Reservation
C. Condition : First Time to try Restaurant

One adult vegetarian
No smoking Area
The following skill should be observed during the role play:
1. The phone answered promptly and with appropriate greetings.
2. Inquiries are being answered properly with clarity and accuracy.
3. Important questions are asked to complete the details of reservations.
4. Reservation data are accurately recorded based on establishments standards.
5. Details of reservations are repeated and confirmed with the party making
reservation.
6. Additional information about the food service is provided when necessary.
Performance of the learners will be rated using this rubric:
Description Score
. Demonstrate excellent 5
performance in telephone
reservation(Follow process in
complete detail)
Demonstrate very good 4
performance in telephone
reservation(Follow process with
few missing detail)
Demonstrate good performance 3
in telephone reservation (Follow
process but with missing details)
Demonstrate performance task in 2
telephone reservation but needs
improvement
Did not demonstrate any skill in 1
taking table reservation
What I Have Learned

19
Generalization
As you can see, you have a vital role to play. Without you, no guest satisfaction
will be possible and the restaurant will struggle to survive and make a profit. The
service you offer will help the restaurant where you work to make an income and
keep open. This means that your job security and income are directly matched to
the level of service you provide to keep your guests happy.
Most reservations are taken over the telephone. Therefore, the telephone
operator should be friendly and accommodating. Customers may easily be
discouraged and may never call again if when they are not treated well.
 Always answer the phone immediately

 The reservation book should always be ready at hand.
 State the name of establishment clearly
 Greet the caller courteously by saying, “ Good morning”, “ Good evening”,
Thank you for calling ( Name of establishment)! How may I help you?, “ May
I have your name please?
 Answer questions clearly and politely. If you do not know the answer, find
someone to help you and ask if they are willing to wait for few minutes. You
may also ask for contact details so you can call them back or request them
to call you back.
 Politely decline if the time requested reservation is already filled. Suggest
possible time and other options to accommodate reservations
 Confirm all details by repeating the name, date and time of arrival, the
number of people in the party, and contact number. Make sure all these
details have been clearly written in the reservation books.
 Be courteous and hospitable in closing conversations. You may say “ Thank
you Mr. Arcos. We look forward to seeing you at the party”.

 Before taking a reservation, make sure you know the answers to the
questions which are likely to be asked
 A restaurant is a retail establishment that serves prepared food to
customers.
 Online Reservation System makes use of the internet through a website,
 The Manual Reservation System depend on the person designated, usually
a host or hostess, to answer the phone ,record the details of the said
reservation and taking their credit card information as guarantee.
 Telephone plays an important role in times of reservation on phone. Perfect
telephone handling ensures efficiency of the reservation agent
20
Lesson
FBS: Prepare Service Stations
2
and Equipment
What I Need to Know
This lesson contains different ways in stocking supplies necessary for

service up to the food hygiene and occupational health and safety . It also helps
the learners to understand what are the preparation before the actual restaurant
service and teaches them to value the need to learn different skills in preparing
service stations and equipment It consist of the following lessons :
This lesson is consists of the following topic:

Lesson 2. Prepare Service Station and Equipment
2.1 Preparation of service Equipment/utensils and supplies

2.2 Basic Types of Tablewares
2.3 Station Misen Place
2.4 Cleanliness and Condition of Equipment/utensils, furniture and supplies
2.5 Legislation on OH & Safety and food hygiene.
After going through this lesson, you are expected to:

1. Stock supplies necessary for service
2. Clean, wipe and put tableware and dining room equipment in their
proper places
3. Check the cleanliness and condition of all tables, tableware and dining
room equipment
4. Fill water pitchers and ice buckets
5. Refill condiments and sauce bottles and wipe, clean and dry the necks
and tops of the bottles
6. Promote special tent cards and similar special displays
7.Check equipment and prepare for service
8. Apply food hygiene and Occupational Health & Safety measures
21
What’s In
Based from the previous topic

Can you recall the type of restaurant reservation.
_______________________________________________________________
_______________________________________________________________
Can you enumerate the elements of reservation.
_______________________________________________________________
_______________________________________________________________
Can you give tips in taking table reservation?
_______________________________________________________________
_______________________________________________________________
What’s New
Are you familiar with this type of tableware? Can you guess the name of this
tableware and their function? Please write your answer on the given blank space
after each item.
3 4 5
1 2
1._________ 2.___________ 3.___________ 4._________ 5.__________
22
What is It
2. 1 Preparation of Service Equipment/utensils and

supplies
Basic Types of Tableware
Bar supplies contain everything needed for your beverage service except
the drinks and the furniture. These bar accessories include beverage accessories
and display coolers.
23
Flatwares
Dinner spoon – for main course; equal to 3

teaspoons
Dinner knife – a straight for serrated cutting
edge that is broad with a rounded tip, used
for entrées. It is used to cut and push food
and is laid on the table at all meats, except
when soup is served.
Pasta server-use for serving pasta like

spaghetti and noodles
Teaspoon – the average teaspoon measure

approximately 5 ½ to 6 ¼ inches in length; is
used only for informal dining to stir hot
beverages (coffee), and eat solid food.
Cup and Saucer- hallow bowl that supports

a cup , it used to serve coffee or tea.
Bouillon Cup- made for serving broth-based

soups (or bouillon). The bowl of the cup is
narrower and deeper than that of the cream
soup bowl, the purpose being to better retain
the heat of the bouillon by limiting the
surface area exposed to the cooler air.
Margarita Glass- For champagne cocktails,
Margaritas.It has curve between the mouth
and the stem
24
Champagne Saucer- for serving sparkling
wines and selected cocktail drinks.
Red Wine Glass- also burgundy glass, for

serving red wine in general, specifically
burgundy, Pinot Noir and Merlot. It is
characterized by its rounder, the mouth is
wider which gives the wine a chance to
breathe.
Lowball glass Lowball glass/Rock

glass/Old fashioned glass – is a short
tumbler used for serving liquor “on the
rock”, meaning over ice, or cocktails
having few ingredients. It is named after
the old fashioned cocktail, White Russian
that is traditionally served in such glass.
Water goblet– used for serving water
25
Champagne flute – for serving
champagnes or sparkling wines. It is
characterized by a long stem with a tall,
narrow bowl on top; the shape keeps the
sparkling wine attractive and inviting
during its consumption
. Cocktail/martini glass –For Martini,

Manhattan, Rob Roy, Grasshopper, Pink
Gin, Gin Sling, Rusty Nail, Gibson and
Negroni. It has a cone shaped bowl on a
stem above a flat base used to serve
cocktail.
High ball glass – It is a glass tumbler

which holds same volume of liquid as
Collins glass but stouter in shape and is
used to serve highball cocktails (spirits
mixed with water, tonic, soda, and ginger
ale) and other mixed drinks like juices and
soft drinks.
Pilsner glass – It is used to serve various

types of light beers, but is intended for
pilsner; made to showcase the color,
clarity and to maintain a nice head for the
pilsner.
26
Silver food cover/dome/cloche – a cover
for a dish easily removed when it is about
to served.
Water pitcher – commonly used for

serving service water
I
Ice bucket – a basic bar tool commonly
used for serving ice cubes. However, it is
used a stand or container for white wine
in restaurant service on a bed of ice
water to keep it under chilled
temperature.
27
Additional Common Bar Supplies/ Accessories
DINNERWARES
1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9’’in diameter. It comes in round and
oval shapes that is used to hold several portions of food.
2. Place plate/show plate – a 12’’ plate, used as under liner for formal sit-down
dinners and not used to serve neither food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main course.
4. Fish plate – an 8-9’’ plate.
5.Luncheon or breakfast plate – a 9’’ plate used for multiple purposes, like informal
daily dining, breakfast, or under plate for soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or dessert.
Usually this goes with an under liner plate
7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may be used
as under liner for stemmed beverages ware, cereal or soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving breads, moulded salads,
rice or desserts.
9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice.
Sometimes for salads with dipping sauce or dressing.
FLATWARES
1. Serving spoon and fork – for serving main dish and vegetables.
2. Butter Spreader –.a small broad spatula-like knife, used to spread butter and
marmalades. It is approximately 5 to 6 inches long with a rounded or slightly wide
tip.
3.Soup ladle – for soup from a soup tureen
4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out of
casseroles.
6.Snail tongs – for holding in the shell so the snail fork can extract them.
7. Pastry tongs - for picking up and serving pastries.
8. Dinner spoon – for main course; equal to 3 teaspoons
9. Soup Spoon– it is a large or rounded bowl, used mainly for soup.
10. Dessert spoon and fork – an elongated oval spoon used for dessert.
12. Demitasse spoon– half the size of the regular teaspoon, used together with
demitasse cup for after dinner coffee or hot chocolate, at an average length of 3 to
4 inches.
13. Fish knife – a pointed hook like tip used for fish appetizer like smoked salmon,
pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches long. It
features a wide blade with a dull edge and a tip made with a notched point.
14.. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼ – 7
¾ inches in length.
15. Salad knife – for salad like chef’s salad and Caesars salad.
28
16. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It is
approximately 8 ¼ to 9 inches long.
GLASSWARES
1. White wine glass- for serving white wines in general. It is generally narrow but
not as narrow as champagne flute, with somewhat straight or tulip shaped sides,
allowing the chilled wine to retain its temperature. It has a smaller mouth to prolong
the coolness of chilled wine
2. Whisky sour glass – for whisky sour drinks, rum or brandy sours
3 .Brandy snifter – for brandy, cognac, Armagnac, and fine champagne (Remy
martin) to capture its aroma
4..Collins –It is usually used for long drinks, fizzes and fresh fruit juices like fruit
punch, Tom Collins, Singapore sling, and Tequila Sunrise.
FURNITURES
1.Tables – generally comes in three shapes: round, square and rectangle. Some
shapes are trapezoids, serpentine (arch shape) and half rounds
2. Chairs – sizes and shapes of chairs will vary but all should be sturdy, large
enough to seat guests comfortably and clean. Chairs should also be checked for
rough edges of legs that can snag on guest clothing. It includes tiffany, straight
backed padded chairs, stacking chair, folding chair, cantilevered chair, and
moulded chair.
3. Other furniture –Include flambé trolley, used by restaurants with table side
preparation. In French Service or captain, prepares dishes in the cart,it is
positioned beside the guests table.
4. Table Service Utensils and Linens
Table Cloth- It is used to cover dining table and it should be large enough to cover
the top as well as portion of the legs of table.
Table Napkin- A piece of cloth used to wipe lips or finger or to protect our cloth.
Top Cloth-This is designed to be laid over the table cloth to protect it from spillage
and provide it a longer life.
Other Items
Salt and Vinegar Shaker Bill Folder
Pepper Mill Guest Caddy
Toothpick holder Trays
Bill Folder Menu Card
Table Cloth Table Napkin
29
Pick up and Cleaning of Equipment and Supplies
1. Have a list of items to be picked and to be installed at the service station to
make sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the guidelines as
follows;
A. Chinawares -must be piled by tens to avoid accidental breakage.
b. Glasswares-must be in rack glass
c. Flatwares- must be put in flatware rack or utility box container by type.
If plates are to be carried by hand, do it in way that they are secured in both
hands.
3. Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.
Cleaning, Wiping and Polishing Tableware

1. Prepare clean and dry wiping clothes. Make sure that ones intended for wiping
utensils/service equipment are separated from those used in wiping hands and
wiping tables.
2. Dry flatwares and chinawares using clean ,dry cloth. Do not dry them in
electric fan as the air that circulates maybe carrying dust and dirt.
3. Wipe /polish Chinawares and glasswares on the following step;
a.) Use a sizable polishing cloth, thoroughly wipe and polish all surfaces of plates
and glasswares.
b) Wipe the rim and make sure that all surfaces are thoroughly dry. Do not leave
finger marks on it.
c) Turn to the back of the plates and wipe dry the back surface.
d) Bring the wiping cloth into inside surfaces of the glass and wipe thoroughly.
e) Wipe the rim and the base. Hands should not leave finger marks on the
glasswares.
f) Place the cutleries inside the wiping cloth and thoroughly wipe the handle, the
blades of the knife, the mouth of the spoon and the tines of the fork.
30
Mise-en-place, the French term means to “everything in place” in
the food and beverage service operation. It represents the basic preparations
before the set up and the services of food and drinks, including:
 Gathering and assembling all needed service equipment and supplies

 Set up service station
 Cleaning, polishing chinawares, glasswares, flatwares and hollowares
Sanitation Measures During Mis-en-place and Set Up

1. Only Clean and sanitized glasses, cutleries, chinawares and other service
equipment shall be set up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in close
drawers or cabinets.
3. All service equipment must be air dried to protect them from watermarks.
4. All glasswares , chinawares and cutleries should be completely dry before
placing in the service station.
5. When setting cutleries, carry them to the table in a tray or plate underlined
with table cloth to avoid direct hand contact.
6. Never place cutleries directly on tables or counters. Use table cloth to cover
the table.
7. Have bowls underlined with appropriate plate and never to be set up or serve
with finger touching them.
8.Never set up or return to the station any cutlery that has fallen on the floor.
9. Always wash wares within 30 minutes after use.
10.Handle glasses and dinnerwares properly, not touching the sensitive
surfaces used for eating.
Preparing the service station and stocking the sideboard

To maximize the flow of service, it is advisable to install a service cabinet
or sideboard( wait station) in the restaurant. The shelves must be covered to
prevent dust and dirt to get into tablewares. Items placed on the sideboard must
be checked daily for cleanliness and condition. Each item should be clean, free
of spots and smudges ,without chips or damage. Any chipped ware must be
removed from the service station.
31
Proper Handling of Service Equipment
Management invests substantial amount in supplies and equipment.
Service staffs are expected that these equipment’s are handled gently and
carefully. Staff should be sanitation and safety conscious. Table utensil should be
handled in the right spot stemmed glass by the stem, footed glassware by the base,
flatware by the handle. Bowls should never be held by the rim, use appropriate
under liners. The thumb should never show on the plate.
When setting up cutleries and glasswares, avoid leaving finger marks by
using trays or by securing them inside a cloth napkin. To prevent breakage, be
conscious of the rules of equipment handling. Breakages are usually caused by
the following factors:
1. Mechanical Impact –This refers to contact of glasses with other equipment and
hard surfaces. When this happens a small abrasion is created which will weaken
the surface and probably increase the chance of breakage and chipping.
2. Thermal Shock -result of sudden change of temperature from cold to hot
temperature or vice versa resulting to cracks or breakage.
3. Improper Handling and Misuse of Equipment – using the equipment for a
purpose it was not intended for such as using a cup to scoop ice, using knives for
opening cans, etc.
4. Inattentiveness or Absent-mindedness –Accidents will often occur when
service personnel are absent-minded or are inattentive in executing services
especially when they are carrying breakable equipment.
5. Environmental Factors – A greasy or wet slippery floor, broken tiles, blind
doors may caused breakage to tablewares.
Tent Cards –Also known as Table Tents, are triangular table displays. They are
folded in way that is readable from both sides of the displays. Its primary purpose
is to show menu or the specialty of the day. They can also be used to advertise
products and services or promote discounts. Hostesses us them on dining table as
place cards. They maybe color coordinated for the event and may contain designs
or photos. Table tents may also be engraved by printer or made on color copier.
They maybe embellished with ribbon, glitter, silk flowers beads or pearls.
What I Can Do
32
Lea is a newly hired server in restaurant. She is on probation for one month as
waitress and needs to meet the expectations for her supervisor.
She needs to perform the following task:
1. Stack service or waiters station with supplies for service
2.Clean,wipe and put all tableware and dining room equipment in their proper
places.
3. Put a special tent card and displays for promotion.
4.Check the cleanliness and condition of all tables, tableware and dining room
equipment.
5. Fill water pitchers and ice buckets.
5. Turn on and ready electrical appliance or equipment like coffee pots, teapots,
plate warmers, etc. in the dining area.
6. Refill condiments and sauce bottles and wipe ,clean dry necks and tops of
bottles.
Scoring Rubric for Performance Task

Description Score
Performed all the seven skills 5
accurately and correctly.
Performed 5 to 6 skills independently 4
with few in accuracies
Performed 3 to 4 skills independently 3
but with many in accuracies
Performed 1 to 2 skills without 2
confidence
Did not perform skill at all 1
What’s More
Read the following statement carefully correct. Write T if the

statement is True and Write F if the statement is False. Write your
answers in your notebooks.
1. Mise-en-place, the French term means to “everything in place” in the food and
beverage service operation.
2. Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.
33
3. Prepare clean and dry wiping clothes. Make sure that ones intended for wiping
utensils/service equipment are separated from those used in wiping hands and
wiping tables.
4. Mechanical Impact refers to contact of glasses with other equipment and also
hard surfaces.
5. When setting up cutleries, as well as glassware’s, avoid leaving finger marks by

using trays or by securing them inside a cloth napkin.
Lesson
FBS: Set-up Tables in the
3
Dining Area
34
Hello again dear learners, Today, we will learn how to prepare the dining
area to make the dining experience of our guest pleasurable. Do you know where
to place the spoon and fork on a place setting? How about folding table napkin
and table skirting in different styles ? Well then, that’s the highlight for this module.
Let your accuracy and creativity work. Let’s enjoy the challenge.
This lesson contains the topics in guiding you in preparing the dining area,
laying the table appointments and setting the tables properly that will help to make
meals more appealing and satisfying. This will also develop your skills and attitude
in performing activities involved in preparing the dining room like folding table
napkin and table skirting that plays an important role in guest dining experience.
Lesson 3. Set-up tables in the Dining Area
3.1 General Rules in Laying Covers/ Table Set-Up

• Place /set table appointments according to standard and functionality;
• Proper set the table /place setting according to the standards of the
foodservice establishment.
• Prearrange or fixe covers correctly according to the predetermined menu.
3.2 Different Napkin Folding Styles

• Familiarize the procedure in folding basic styles of table napkin folds;
• Fold properly and laid cloth napkins on the table appropriately according to
napkin folding styles to enhance table presentation and create a harmonious
dining atmosphere;
• Recognize the impact of well folded table napkin in table setting.
3.3 Table Skirting Styles

• Familiarize the tools, materials and supplies need for table skirting.
• Demonstrate proper procedure and steps in skirting tables.
• Recognize the impact of well skirted table in the dining area.
1. Set table according to the standards of the food service establishment.

2. Set covers correctly according to the predetermined menu.
3. Wipe and polish tableware and glassware before they are setup on the table
4. Fold properly and laid cloth napkins on the table appropriately according to
napkin folding styles.
5. Skirting properly buffet or display tables taking into account
symmetry, balance and harmony in the design.
35
To achieve the set objectives of this lesson, follow the instructions below:

3. Jot notes and record points for clarification.
4. Check your own answers. Compare your answer from the answer key found at
the end of the module.
6. answer the self - check to know how much you have learned in each lesson.
7. Take the posttest after going through the entire.
What’s In
Based from the previous topic, can you name the different table appointments
based on the illustration below? Please write your answer on the given blank space
after each item.
1
.________________ 7.________________ 13 ._______________
2. ________________ 8.________________ 14 ._______________
3. ________________ 9.________________ 15._______________
4.________________ 10._______________ 16._______________
5.________________ 11._______________ 17._______________
6.________________ 12._______________ 18._______________
36
19._______________ 20. ______________
What New
3.1 Instruction: Put a check mark on the space provided if you agree to the
given statement below.
___Forks are placed to the left of the cover with the tines pointing up.
___Heavily scented flowers should be avoided, as they affect the
flavor of the food.
___Knives and forks are laid about 11-13 inches apart, so that the
dinner plate may be easily placed between them.
___Knives are placed to the right of the dinner plate with the cutting edge of the
blade toward the plate.
___ No more than 3 glasses are allowed on the table at one time. Additional
glasses may be placed after the used ones are removed.
___Oyster and cocktail forks are placed at the extreme right of the cover, after
the spoons.
___Spoons are laid with bowls up at the right of the cover.
___Table decors should be reasonably low so that they do not obstruct guest’s
vision.
___Water glass/goblet is placed at the right of the cover, 1 inch above the tip of
the dinner knife.
___Wine glasses are placed to the right of the water glass either in a straight line
or in a triangular fashion.
3.2 Instruction
Are you familiar with any table napkin folds? If yes, name the folds that you’re
familiar with.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
37
Is it still important for the waiters to learn the skills of table napkin folding?
________________________________________________________________
________________________________________________________________
________________________________________________________________
What is the outcome of laying a well folded table napkin to place setting?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
What is It
3.1 Rules in Laying Covers/ Table Set-Up

Place Setting
The size of the tables and the amount of space needed for each guest are
primary concern in laying out the dining room. Standard set up of the restaurant
and function rooms vary depending the type of service and the requirement of the
customers.
TECHNICAL TERMS
Table Setting – Refers to the way in which the table appointments and food are
arranged on the table for dining. How the table should be set depends on:
• the style of service to be used;
• the menu to be served;
• the size of the table;
• and the available table appointment
Table Appointments - These are table implements / utensils that are used for
dining and serving, which includes the flatware, dinnerware, glassware,
hollowware and linens .
38
Cover - A cover is the space required on a table for table appointment for one
person to partake of a meal. This is even considered to be the smallest unit in the
table setting and it is about 24 by 15 inches in space. An imaginary line may be
drawn to define the cover about 1 to 1 ½ inches from the table edge.
Place Setting - The arrangement and the way to set a table with tableware and for
serving and eating for a single diner. Factors such as the menu or type of food to
be served, the size of the table, and the style of service largely determine this.
Table Accessories - These are items essential to complete the table set-up which
include salt and pepper set/shakers, cruets, ashtray, flower vases or tent menu.
General Rules for Table Setting

• Before setting the table, ensure that the chairs and tables are in their best
condition and correct positions, the table top should be clean and that the table
is level and not wobbly.
• Always consider the convenience and comfort of the
guest in placing the table appointment.
• Be creative and artistic in setting the table but make sure it will not contradict
the principles in table setting and be careful not to overcrowd the table.
• For formal setting the table on which a tablecloth is to be spread should be first
covered with silence or base cloth, for the following reasons:
a. to protect the diner's wrists and elbows from the tables sharp edges.
b. to keep the tablecloth firmly in place.
c. to protect the surface of the table and prevent the rattling of crockery
and cutlery.
d. to absorb moisture in case liquid spills on the table.
• Carry equipment to the table on clean trays or service plate, handling
dinnerware by the edge without touching the surface, glassware by the stems
or base and flatware by the handles.
• Check, sanitize, check and set aside damaged and soiled table appointments.
Crockery and cutlery should be spotlessly clean and the glassware should be
well-polished. Chipped or cracked equipment should not be used.
• The establishment monogram /logo should be visible to the guest.
• Each cover should be well-balanced and it should observe ideal space for a
cover, the opposite side should be exactly similar, so as to give a well-balanced
look.
General Rules Laying Table Appointments
Center pièce
39
• When deciding on a table centerpiece, keep it low. If a bud vase is used as a
central decorative piece, it should not be very large or tall as that obstructs the
view of guests sitting opposite each other.
• Table decors should be reasonably low so that they do not obstruct guest’s
vision.
• Heavily scented flowers should be avoided, as they affect the flavor of the food.
Table Linens
• Table linens are spread evenly on the table and laid properly according to
standard procedure .The central fold of the tablecloth should be in the
middle of the table and all the four edges should just brush the seats of the
chairs.
• White and pastel plain clothes are used for more formal occasions but not
mandatory and usually, patterned or colored table cloths are used for
casual dining. The only rule is to make sure those linen patterns and china
patterns don't clash.
• Collect correct size of the tablecloth for the table to be clothed and the
linen should be free from holes and stains and well ironed and used
without creases.
 Silence pad or base cloth is used for formal setting and it should be
placed evenly on the table so that the edges do not hang down below
the tablecloth.
 Table cloth is laid over the silence pad or directly over the table. For
formal tablecloth 16” to 24” for both the length and width for the drop
is required and for informal tablecloth, fewer drops usually 10 to 15
inches are suggested.
 Placemat is set up when the table is not covered with tablecloth. It is
placed at the center of the cover.
 Linen napkins should be folded elegantly and placed in the center of
the dinner plate.
Dinnerware
• Chargers or dinner plates should be placed on the table first at the center of the
place setting.
• Bread and butter plate is placed left of the cover, directly above the tines of the
dinner fork.
• Dessert: Dessert plates and coffee / tea cups will be set out after dinner. If a
fork is to be used with dessert, this will be placed on the dessert plate. A
dessert spoon should have already been set above the dinner plate.
40
• Do not place items such as coffee cups, tea cups, and/or dessert plates on the
table if it crowds your guests. It is appropriate to bring those items to the table
after the main course has been cleared and the dessert is served.
Beverage ware
• Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the
dinner knife.
 Wine glasses are placed to the right of the water glass either in a straight
line or in a triangular fashion.
 No more than 3 glasses are allowed on the table at one time. Additional
glasses may be placed after the used ones are removed.
Table Accessories
• Sugar bowls and salt and pepper shakers are generally placed in the center of
small tables but when table is large several sets are needed.
• Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase
should be placed in between the covers at the center of the table.
• Coffee/tea must go with sugar and milk/creamer.
• Salt and pepper shakers are placed adjacent with the centerpiece.
• Ashtrays are placed at the center of the table.
Flatware’s
• Flatware’s are to be placed in order of use. In other words, the diner will start
at the end and work his way in. The first course will use silverware farthest
from the dinner plate, while the last course will utilize the silverware closest.
• Handle flatware (cutlery) without touching the eating surface perpendicular to
the table and 1 inch from the edge of the table so that handles are lined up
and should be arranged according to the courses.
• No more than three of any implement are ever placed on the table, except when
an oyster fork is used in addition to three other forks. If more than three courses
are served before dessert, then the utensil for the fourth course is brought in
with the food; likewise the salad fork and knife may be brought in when the
salad course is served.
 Forks are placed to the left of the cover with the tines pointing up.
 Knives are placed to the right of the dinner plate with the cutting edge of
the blade toward the plate. Technically, one should only use a knife if
one is cutting meat; however, up to three knives can be placed on the
table, in order of use
41
 Spoons are laid with bowls up at the right of the cover.
 Knives and forks are laid about 11-13 inches apart, so that the dinner
plate may be easily placed between them.
 Oyster and cocktail forks are placed at the extreme right of the cover,
after the spoons.
 Dessert flatware’s are not normally on the table unless the number of
flatware is small, in which case, they are placed at the top of the cover
with the handle of the dessert spoon towards the right of the cover and
handle of the dessert fork towards the left of the cover.
 Butter spreader may be placed across the top edge of the bread and
butter plate in a parallel line with the table or across the right side of the
bread and butter placed perpendicular to the table edge.
 Coffee spoons should be placed on the saucer. Coffee / tea mugs aren't
used for a formal dinner.
The placement of utensils is guided by the menu, the idea is that when laying ,
the utensils place it in an "inside out " order. Most of the time, complete meal
courses follow this meal pattern.
• Appetizer , Starter or Hors d'oeuvre - [awr durv]

• Soup
• Salad
• Entrée/ Main Course - /ˈänˌtrā,ˌ/
• Dessert
Type of Place Setting
A la Carte Setting / Basic Place Setting - An A la carte is the term used for a
menu that has individual priced dishes. These dishes are divided into entree,
salads, main course and desserts.
This type of place setting is usually consists of the following table appointment:
• Place Knife • Table Napkin

• Place Fork • Water Goblet
• Show Plate
• This is appropriate for most occasions.
• Basic place settings generally have fewer
utensils.
42
• Sometimes the cup and saucer are placed
on the right side of the spoon, about four
inches from the edge of the table.
• Often, in less formal settings, the napkin
and/or cutlery may be held together in a
single bundle by a napkin ring.
Table d' Hote Place Setting
A table d' hote menu is a menu that has a set price for a number of
courses that means “table of the host”. Usually all courses are included in the
price and must be paid by the guest even if they don’t eat every part of the meal.
Typically, the menu may have two to four choices of an entree, two to four
choices of a main course and two choices of dessert.
Informal Place Setting Formal Place Setting
identified and adjusted depending on

the type of meal that will be served.
Most of the time, informal table
settings will often be used in casual
restaurants and private gathering.
Formal table settings are set for

multiple courses both in private
homes and restaurants. The basic
rule for a formal table is for everything
Usually, fewer utensils and serving to be geometrically spaced: the
dishes will appear on the table for centerpiece at the exact center; the
informal table settings. As a general place settings at equal distances; and
rule, informal table settings will be the utensils are balanced
Standards of Table Setting
 Completeness
o All needed utensils; dinnerware , glasses and other equipment are
set on the table prior to serving orders.
43
o Required condiments are set up before service.
o Client requirements as stated in the event order are available
properly installed before the start of the function.
o If pre-set up is made, additional cutleries are completed prior to
service.
 Cleanliness and Condition of Equipment

o All pre-set equipment must be immaculately clean, sanitized with
sanitizing detergent, wiped dry, and free of spots or water marks
o No wobbly tables or chairs
o No chipped/stained glasses and plates or damaged tines of cutleries
o Linen is fresh, no foul odor clean, without spots or stains and not
wrinkled
 Balance and Uniformity

o There is even spacing between chairs and covers.
o Cutleries are spaced at least o inch from the edge.
o Same equipment is set-up for the same order.
o Cutleries are aligned properly, with the same distance from the edge.
 Order
o All service equipment are placed on the appropriate side of the cover.
o The cutleries are arranged in proper sequence following the order by
which they will be served.
o Fork and side dishes are on the left side.
o Folded paper napkin (if used) on the left side under the fork
o Water glass is placed on the right side, about an inch on top of the
knife
o The glasses, cups, saucer, spoons, knife and cocktail fork are on the
right side.
o Required condiments as well as flower vase are placed at the center
of the table.
 Eye Appeal
o The whole set up looks presentable.
o Presidential and buffet tables are skirted for banquet functions
o Appropriate color combinations are used
o No eye sore is seen in the dining area
o Appropriate centerpiece and other decors are provided for.
 Timeliness
o Set up is completed on time- at least 30 minutes prior to the start of
operation or banquet functions. How the table should be set depends
on:
 The style of service to be used;
 The menu to be served;
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 The size of the table;
 And the available table appointments.
Remember!
In table setting, common sense should be the best guide when one is not sure of
what to do. Anything that is not needed on the table, or is not required by the menu,
need not to be set.
3.2 Table Napkin or Serviettes

A table napkin or serviette is a rectangular cloth or paper used at the table
for wiping the lips fingers and protects the clothes while eating. It is usually small
and folded. Napkins may be of the same colour as tablecloths, or in a colour that
blends with the decor of the restaurant. Napkins should be spotlessly clean and
well-pressed.
Functions of Table Napkin
1. Table napkins serve a very practical function and they can be decorative as well.
2. They can be used to wipe food and drink from the mouth and face, or they can
be placed in the lap or under the chin to protect clothes while eating.
3. Napkins can also serve as coasters when setting down a drink, or soak up small
spills at the table. Napkins can also cover an occasional cough, but etiquette
dictates they should not be used for blowing your nose at the table.
Types of Table Napkin
The two major types of table napkins include paper and cloth napkins.
1. Cloth napkins are often referred to as linen napkins, although they

may be made from a variety of fabrics, such as cotton, polyester, twill,
damask or blends of several materials.
45
2. Paper napkins are disposable, making them convenient for everyday
use and used with small children.
Standard size of napkins:
• Dinner - 20x20 inches sq.( perfect square)

• Luncheon / Breakfast – 16 • Tea napkin – 9-10 inches sq.
inches • Cocktail napkin – 6-7 inches sq.
Cloth napkins come in several sizes; each size is tailored to a specific use. A
beverage napkin, used when serving drinks and hors d’oeuvres, like most cloth
napkins, is square, about five inches to each side. A luncheon napkin is a couple
of inches larger, and a dinner napkin larger still. The theory, evidently, is that the
more food and drink that is served, the more potential there is for spillage, so the
bigger the napkin must be to catch it.
Napkin Folding Style
Dining room is better served by the use of the correct style and size of napkin
fold, and the right colour in respect of the room décor. As the objective of creating
a beautiful napkin fold is to enhance table presentation and create a harmonious
atmosphere, there are things to consider in selecting proper style of table napkin.
Every case is different as it depends a great deal on the particular circumstances.
For example, the location of the venue, the occasion of the celebration, the choice
of napkin fold, the shape of the glass and above all, individual taste, style and
ambiance.
1. Height of Ceiling -high standing napkins are more appropriate in rooms
where the ceiling is fairly high and vice versa. However, if the view from
the dining room window or balcony is a gift of nature or picturesque view,
it is not advisable to use a napkin design that conflicts with that view.
Obviously this principle is not applicable to special events where a suitable
napkin fold honors the purpose of the formal occasion. In a restaurant
situation uniformity between all tables is very important.
2. Style of décor in the Dining Area - if the dining room and table setting
is quite unconventional in its style of decor, a plain napkin fold will be more
suitable to enhance the modern look, where as an elaborate fold would
be more appropriate in a retro style of setting.
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3. Table Surface - Should the dining room table have a glass top or a highly
polished surface, you may find that certain designs of napkin folds that will
hold as well as when a tablecloth covers the table. There is no shortage
of designs to choose from to overcome this situation.
4. Folded Napkin in a Glass -A folded napkin in a glass has no doubt that

can create a magnificent visual effect to the entire dining area. This is a
very suitable choice for;
a. Pavilion - a wedding reception for example — when the

emphasis is on creating a sumptuous setting and, as is
often the case, the ceiling is nothing special to look at. It is
also very appropriate for banqueting venues where all the
guests take a seat at the table at the same time, and the
first course is already on the table. There are occasions
where space at the table is at a premium and no space for
a napkin.
b. Round Table -A napkin in a glass is also better suited to a

round table rather than one that is long and narrow as it
gives a sumptuous eye-catching effect. On certain
occasions, where an individual gift is part of the
celebration, it makes even more sense to have the napkin
in a glass in order to create more space on the table. A
folded napkin in a glass does have its disadvantages
however, as tall napkins could obscure any decorations in
the middle of the table such as flowers, decorative candles,
or candelabras.
Basic Style of Table Napkin Folds
Banana Napkin Fold
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1. Lay the napkin face-down in and fold the napkin in half and position the
open end towards you.
2. Fold the near-left corner diagonally, resting it so that it lays right next to
the previous fold. Do the same on the other side.
3. Flip the napkin over and turn 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. Reach underneath of the napkin
and pull out the flap on the right, making the near-side come to two points
as seen in the picture.
4. Gently roll the left half of the left triangle over and tuck it's end
underneath the right triangle. Fold the right-triangle to the left, tucking it's
end into the other triangle.
5. Open up the hat and press the material inside down to fill it ou.
Birds of Paradise Napkin Fold
1. Lay the napkin face-down and fold the napkin in half and orient the
open end towards you and fold the napkin in quarters.
2. Fold the napkin in half diagonally, creating a triangle. Orient the
triangle so the open tip is facing away from you.
3. Fold the right corner diagonally towards you - laying it down along
the centerline of the triangle, making a new tip pointing towards you.
An iron can make this important fold a whole lot easier. Do the same
with the left corner, fold it diagonally toward you and press it down
next to the previous fold. Now you have a diamond.
4. Fold the two "wings" and fold the triangle in half by bringing the center
seam towards you and allowing the ends to fall.
5. While holding the base firmly to keep your folds together, pull up the
four 'flaps' created by the napkin's corners.
Pyramid Napkin Fold
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1. Lay the napkin face down in front of you and fold the napkin in half to
from a triangle with the open ends point away from you.
2. Fold the left end up to meet the far corner, ensuring the edge of this
new fold lays on the centerline as shown and 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.
3. Fold the napkin in half by bringing the endpoint of the diamond to the
back to create a triangle with two open folds in front.
4. Fold the napkin along the center seam and you have a neat, sturdy
pyramid. If your napkin won't stand neatly then you may need a little
starch.
Candle Napkin Fold
1. Lay the napkin face down in front of you and fold the napkin in half to
from a triangle with the open ends point away from you.
2. Fold the long side up just about an inch. Press this fold down well.
3. Starting at either end, tightly roll the napkin into a cylinder. Take care
to roll it straight so it will stand solidly.
4. Tuck the end of the roll into the base on the backside and stand it up.
Bishop Hat Napkin Fold
49
2. Fold the napkin in half to from a triangle with the open ends point
away from you.
middle-corner. The edge of this new flap should lay on the center line
of the napkin.
4. Repeat step four on the other side, bringing the left-most corner up
to meet the middle-corner, creating a diamond shape.
6. Fold the bottom of the napkin up about 2/4's of the way and press
this fold down well.
7. Curl the left and right sides of the napkin up so they meet in the
middle and tuck one into the other.
Crown Napkin Fold
1. Lay the napkin face-down in front of you and fold the napkin in half
to from a triangle with the open ends point away from you.
2. Fold the left-corner up so that the point rests directly on top
of the middle-corner. The edge of this new flap should lay on the
center line of the napkin and Repeat step four on the other side,
bringing the left-most corner up to meet the middle-corner, creating
a diamond shape.
3. Fold the bottom of the napkin up about 2/4's of the way and press
this fold down well.
4. Fold the smaller triangle down so the point rests on the near edge of
the napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the
middle and tuck one into the other.
Standing Fan Napkin Fold
50
and orient the open end towards you .
2. Fold the napkin like an accordion starting at either narrow end.
Leave one end with 2-3 inches of unfolded napkin to support the
standing fan.
3. Fold the napkin in half with the accordion folds on the outside.
4. Grasp the unfolded corners where they meet on the open end and fold
them in diagonally, tucking them under the accordion folds.
5. Open it and stand it up.
Fan in the Goblet Napkin Fold
and orient the open end towards you .
2. Begin accordion folding from the bottom, all the way up to the top.
Make each fold about 3/4" - 1" wide. Fold the pleated napkin in half.
3. Insert the napkin into the goblet, folding the first inch or so under (as
shown) to keep pleats secure.
4. Unfold the pleats and shape into a fan. Interlock the two center pleats
if needed to keep the fan intact.
Rosebud Napkin Fold
diagonally.
Orient the napkin so the open end points away from you.
2. 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 center line.
meet the far corner, creating a diamond shape. Flip the napkin over while
51
keeping the open end pointing away from you. Fold the bottom of the
napkin up about 3/4’s of the way as shown and press the fold down well.
4. Flip the napkin over. Curl both sites up so they meet in the middle and
tuck one into the other. Stand it up and straighten it out.
Lotus Napkin Fold

2. Fold all the corners of the napkin in so the tips rest at the center.
3. Fold the two right corners of the napkin in so the tips rest at the center and
once all of the tips are folded you are left with a square about 1/4 the size
of the unfolded napkin.
4. 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 and
reach underneath each corner and pull out the flaps to create petals
3.3 Table Skirting
Table skirts offer more coverage than typical tablecloths that leave the
legs and space under the table exposed. They are an inexpensive solution for
covering weathered, damaged or unattractive tables. From start to finish, a lot of
work goes into making table skirts to custom-fit table sizes and shapes.
Like a skirt in a wardrobe, a table skirt is a way to dress up a table. Similar

to tablecloths, they wrap around the edge of a table leaving the top uncovered.
Chosen in a fabric to match existing décor, a table skirt adds style and function to
a room. Table skirting is just as the name implies---a skirt for a table.
Table skirts consist of two components:

Cloth table topper
Skirting Cloth
52
Skirting Cloth/ Banquet Cloth
• A long cloth used for table skirting. Usually this cloth is intended for buffet
and banquet table to accommodate big crowd for more festive mood.
• For a buffet table, the minimum size of the tablecloth required is 2 m x 4 m.
• Table skirts can range from formal and decorative to simple and casual,
depending on the fabric you choose. Satin, embroidered upholstery fabric
and bright white fabric of any material usually create a more formal look.
Floral patterns, neutral cottons, and solid or patterned polyester fabrics can
be used for everyday table skirting that can be washed as needed and
requires little upkeep.
Pointers to Remember in Table Skirting:

1. Observe sanitation in handling materials.
2. Thumbtacks and pins should not be visible.
3. When tucked or touched, pinned cloth should not fall off.
4. Equal distance of folds should be observed.
5 . Clarity of folds and design.
6. Cloth does not touch the floor.
Preparation
• Mark your fabric with fabric chalk, according to the measurements you took
off the table, adding 1/2 inch to each side.
• To create straight lines, use a straight edge or yardstick.
• To create a circular line, pin one end of a string that is half the length of the
circular table measurement to the center of the fabric, and tie a piece of
chalk to the other end.
• Press the chalk onto the fabric and draw a circle by rotating the string around
the center where the other end of the string is pinned in place. Cut the fabric
along the chalk lines with sewing scissors.
Measuring
• Measure your table from the floor on one side to the floor on the opposite
side with a tape measure.
• If your table is circular or square, this is a sufficient measurement. If your
table is rectangular, measure the other way across from the floor on one
53
side to the floor on the opposite side. This will give an accurate size for the
amount of fabric your table skirting requires.
Procedure for skirting:
1 .Decide on what design you are going to do that fits the occasion.
2. Prepare the needed materials:
Buffet Table Pins
Top cloth Thumbtacks
Skirting Cloth Thimble
3. Lay the top cloth and fastened with thumbtacks at the edge of the table.
4. Pull the cloth adequately to straighten and smoothen the surface tacking it
firmly on the table.
5. Get the center front of the table.
6. Fold the skirting cloth to the center to get the middle.
7. Start fastening the cloth push a pin down to secure it on the edge of the table.
8. Measure equal distances for folds and pin down making sure that the skirting
is
securely fastened on the tablecloth.
9. Skirt the table using and combination of pleats.
10. make sure that all sides of the table are equally skirted and covered.
Basic Styles of Table Skirting

Box/Single panel Double Box / Pleated Box
Pleated pleats Diamond
54
Scallop Butterfly
Tulip
What’s More
3.1. Instruction: Analyze the given illustration below whether each table
appointment was placed according to the rules of laying table appointment. Write
C on the space provided if it’s laid correctly, and W if it’s not.
55
1.________________ 8.________________ 15._______________
2. ________________ 9.________________ 16._______________
3. ________________ 10._______________ 17._______________
4.________________ 11._______________ 18._______________
5.________________ 12._______________ 19._______________
6.________________ 13 ._______________ 20. _______________
7.________________ 14 ._______________
3.2 Practice and perform the proper procedure for the given table napkin folds;
Standing Fan Pyramid Banana

Bishop hat Standing Candle Rose Bud
Birds of Paradise Crown Fan in the Goblet
Materials: 10 pcs. Dinner table napkin (20”x20”)
Ask your friend or classmate to take picture while you are performing the table
napkin folding activity and take picture for your each style of table napkin fold and
paste it on the space provided.
Table Napkin Folding in Action
56
Standing Fan Bishop Hat
Birds of Paradise Pyramid
Banana Rose Bud
57
Fan in the Goblet Crown
Standing Candle
Performance Criteria for Table Napkin Folding 1 2 3

Table napkins are clean and well pressed.
Sanitary handling of table napkin.
Tips of the fingers and back of the hand are used for
creasing.
Napkins are properly positioned for folding.
Lines well defined
Folded napkins piled neatly
3.3 Perform the proper procedure for the following styles of table skirting and
take a picture of your output for each style of table skirting and paste in on the
space provided and label each design.
Box/Single panel Pleated pleats Butterfly

Double Box Diamond Tulip
Scallop
Materials:
Buffet Table Table skirt/Banquet Thumbtacks

Top cloth cloth Thimble
Pins Pin Holder
Box/Single panel Double Box
58
Pleated pleats Diamond
Scallop Butterfly
59
Tulip
Performance Criteria for Table Skirting 1 2 3

Sanitation observed in handling materials
Equal distance of folds
Even length on all sides
Correct placement of pins and tacks
Accuracy
Retains shape and design when pulled
No visible pins and tacks
What I have learned
Why restaurant should observe standards in setting-up tables in the dining area?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
______________________________________________
As future food service personnel, what are the advantages of having skills for folding
table napkin and table skirting?
60
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________________________________________________
What can I do
3.1 Based from the given illustration below, draw the correct place setting for the
given table appointment and label each item.
61
Performance of the learners will be rated based on the rubrics:
Descriptions Score
Did not perform the given tasks 1
3.2 Research or create 1 fancy table napkin design. Familiarize and write the
procedure on the space provided and be ready to demonstrate it in the class.
Take picture for your final work and paste it on the box .
________________________________
(Name for the design)
Procedure:
_____________________________________
_____________________________________
_____________________________________
_______________________________________________
Performance Criteria for Table Napkin Folding 1 2 3

Creativity and accuracy
Table napkins are clean and well pressed.
Sanitary handling of table napkin.
Tips of the fingers and back of the hand are used for
creasing.
62
Napkins are properly positioned for folding.
Lines well defined
Folded napkins piled neatly
3.3 Create your own design for the following table guided with the given criteria
below.
• Display /Exhibits
• Cake display
• Buffet Tbale
Paste picture of your output on the space provided. Indicate the time you
started and the time you finished each table:
Display /Exhibits Cake display
63
Buffet Table
Performance Criteria for Table Skirting 1 2 3

Sanitation observed in handling materials
Equal distance of folds
Even length on all sides
Correct placement of pins and tacks
Accuracy
Creativity
Retains shape and design when pulled
No visible pins and tacks
Lesson
FBS: Set the Mood/Ambiance
4
of the Dining Area
What I Need to Know

Hello again dear learners, Today, we will learn the skills in setting the mood
/ ambiance of the dining area and identify the appropriate type or style of table
setting with character, and right color combinations for aesthetic consideration
because dining experience of the guest is greatly affected by the atmosphere of
the place.
Lesson 3. SET THE MOOD/ AMBIANCE OF THE DINING AREA
3.1 Banquet Set-up Styles
64
1. Adjust light according to time of the day,

2. Arrange tables and other dining room furniture to ensure comfort and
convenience of the guest.
3. Play appropriate music when applicable
4. Clean and dry floors/carpets
5. Adjust air conditions or cooling units for the comfort of the guest
6. Set up decoration according to theme or concept of the ding room.
To achieve the set objectives of this lesson, follow the instructions below:

3. Jot notes and record points for clarification.
4. Check your own answers. Compare your answer from the answer key found at
the end of the module.
6. answer the self - check to know how much you have learned in each lesson.
7. Take the posttest after going through the entire module.
What’s In
Activity 4.1
Directions: Based from what you have learn from the previous lesson, Write T if
the statement is TRUE. Write F if the statement is FALSE and underline the word
or phrase that makes the statement incorrect.
__________________________ 1. The large plate that is also called as charter,

serves as an under plate for the plate holding the first course, which will be brought
to the table.
__________________________2. The placement of utensils is guided by the
menu, the idea is that the guest will use the utensils in an "outside in" order.
__________________________3. If bread and butter knife is used, the bread
plate goes above the salad fork, with the butter knife placed diagonally across the
edge of the plate, handle on the right side and blade facing down.
65
__________________________4. The largest of the forks, also called the entree
fork, is placed on the left of the plate. Other smaller forks for other courses are
arranged to the left or right of the dinner fork, according to when they will be used.
__________________________5. Often, in less formal settings, the napkin
and/or cutlery may be held together in a single bundle by a napkin ring.
__________________________6. The dinner knife is set immediately to the right
of the plate, cutting edge facing inward.
__________________________7. Beverage ware of any kind -- water, wine, juice,
iced tea are placed at the top right of the dinner plate, above the knives and forks.
__________________________8. The napkin is folded or put in a napkin ring and
placed either to the left of the forks or on the center of the dinner plate. Sometimes,
a folded napkin is placed under the forks.
__________________________9. If shellfish are to be served, the oyster fork
goes to the left of the spoons.
__________________________10. If the salad is served after the entree, the
small salad fork is placed to the right of the dinner fork, next to the plate.
What New
How do you understand ambiance?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
____________________________________________________________
What is the importance of good ambiance in a restaurant?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
__________________________________________________________
66
SET THE MOOD/ AMBIANCE OF THE DINING AREA
While delicious food and good quality customer service are crucial for return
business, the ambiance of a restaurant is also important. The style, decorations
and sounds in the dining room will influence the mood of the customers and support
the overall restaurant design. Music, acoustics, seating, lighting flooring and wall
decorations should all match the concept and encourage customer comfort and
satisfaction.
Setting the Right Tone
Dining area should established emotional tone. Restaurants designs will

depend on how the establishment wish their customers to feel. After a while, the
“feel” of the restaurant will be incorporated in restaurant concept.
The following are the elements to consider in setting the restaurant

ambiance;
• Lightning - daylight or bright lightning is preferred for daytime meal service.
Subdued light is more appropriate for evening dinning. Candlelight can be
enhance the mood for evening dinning but should not be used for daytime
events.
• Views – tables should be set to take best advantage of the views from the
dinning –room.
• Music- Background music may be appropriate in establishing a mood.
• Décor- the décor should be consistent and create a harmonious
atmosphere. Color selection plays an important part in the dinning
experience. Some color s are warm others are cold, some are romantic
others are businesslike.
Dining Room and Seating Layout
Every restaurant’s dining room should be unique. It may not seem

obvious, but the layout and organization of the dining room supports the branding
and subtly influences the customers spending. So be sure that the dining room and
seating layouts are strategically designed. Before designing the layout of the tables
and seating, first need to consider the space limitations and decide how many
separate dining spaces will to create.
67
The floor plans for restaurant or a function are dictated by the number of
covers and the style of the service to be offered.
A floor plan is prepared using a simple outline of the floor space of the dining
area that indicates the entrance and any other doorway or feature that could affect
the placement of guest’s tables and chairs.
Key points to consider when preparing a floor plan are;
• To position the tables so as to allow for sufficient movement by guests and

service staff.
• To consider the placement of covers to avoid guests complaints of
inappropriate placement –for example. Near the doorway, kitchen or toilets,
behind pillars or in draughty areas.
• To accommodate guests specific needs.
• The plan is an effective guide in establishing the best use of the space and
in meeting guest’s specific requests for preferred tables.
Room Setup Styles
The following are examples of typical set ups:
Auditorium or Lecture Style
Conference (Boardroom) Style
Banquet Style
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U-Shaped
Classroom Style
Hollow Square
Restaurant Music
For an extended time, people have enjoyed combining food with music.
Musicians performed during dinner parties in Roman times, and minstrels
entertained dining guests at medieval banquets. Today musical accompaniment
during meals is much more common, and the music played more varied, than ever
before.
According to Giada Pezzini (2017) there are at least five good reasons why
you should have a well-thought music strategy in place:
1. Music creates the atmosphere - Music is a key element when it comes to

setting the mood. The right harmonies help keep the image of the restaurant
consistent, complementing branding and integrating with image and décor will help
to feel the intrusive presence of other diners and waiting staff.
2. Frequency and volume affect the taste of food - The music played on the
restaurant make the dishes taste more flavorful. Scientists have been studying the
effect of music on taste for years, and found out that playing low-pitch sounds while
eating makes savory dishes taste better; conversely, high-pitch notes enhance
69
sweet flavors. Volume also plays a part: when the background noise is too loud, it
impairs our sense of taste – making food and drinks taste not quite as good.
3. Songs can make waiting more pleasant - According to scientific research,

music can make line up feel less stressful. Waiting guests don’t become as restless
and stressed if there are nice, soft tunes playing in the background.
4. Music tempo influences eating rhythms - Background music has been found
to powerfully affect people’s pace of eating and drinking: the quicker the tempo,
the faster people finish their order and leave.
5. Increase spending with the right beat - People use music as a powerful cue
to interpret a place – and smart restaurateurs can capitalize on that. For example,
research shows that restaurants playing classical or jazz music are automatically
perceived as high-class -and therefore more expensive- than restaurants playing
pop or rock songs.
Set up Decoration
Restaurant design sets the stage for a customer’s dining experience. A well
decorated restaurant that speaks to the type of cuisine and intended atmosphere
can make all the difference in determining whether a patron will return to the same
restaurant.
Things to consider for restaurant Decoration;
Restaurant Theme- a theme for restaurant décor is usually based on cuisine

and the style of the restaurant will also come into play.
Paint walls and Accent walls – this will add interest to different sections of
the restaurant. A coat of paint can make all the difference in visually enhancing the
space. Combined with decorative accents such as window treatments, flooring
styles and lighting, The choose of paint can help create the foundation for the
restaurant design.
Furnish and Furniture - restaurant with furniture that will maintain restaurant's
formality, as well as style. If the restaurant is casual, vinyl booths and wooden
tables are standard. If the restaurant is more formal, their style and finish should
70
be chosen for their tables and chairs. Consider the table style as part of the overall
design aesthetic. Tablecloths can also that add color to the space, additional
accent tabletops, such as paint, tablecloths, tile and glass covers with inlaid
designs.
Hang Art - There are many ways to Hang art to add interest to the walls. One
option is to feature images that are meaningful of the cuisine. art.
Lighting Fixtures - Use lighting fixtures as an opportunity to set the space's

ambiance. Along with overhead lighting throughout, pendant lights over the tables,
wall candelabra and even candle centerpieces can be effective lighting choices
that create presence in the space.
Ventilation
Restaurant ventilation will help keep the air fresh, significantly contributing
to the overall cleanliness of an establishment. Maintaining proper restaurant
ventilation is also essential for the safe preparation and storage of food, health and
morale of employees and the comfort of customers as well as food sanitation.
Improper ventilation can result in various restaurant problems such as,

safety violations, higher utility bills, decreased employee productivity, and even
flaring tempers from customers as well as employees. It can also result in loss of
traffic due to unpleasant doors or uncomfortable conditions.
Here are some things to look for in each area:
Dining Room
• Is the dining area consistently a comfortable temperature?

• Is the dining area free of strong or unpleasant cooking odors?
• Is the air in the dining room clear?
Restrooms
• Do the restrooms get overly cold or hot?

• Is the restroom air free of unpleasant odors?
71
Lobby
• Are waiting guests protected from air and temperature fluctuations?
Outdoor Dining Areas
• Is the patio overly hot or cold?

• Is kitchen exhaust air directed away from outdoor diners?
What’s More
Describe the ambiance that you prefer in a food service establishment according to;
A. Emotional tone
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
B. Lighting
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
C. Music
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
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D. Décor
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
What I have learned
Why maintaining restaurant ambiance is important?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_____________________________________________________________
What can I do
Imagine that you are going to set up a dining area for a lunch birthday buffet good
for 50 person for baptismal celebration. Illustrate the dining room layout that is
appropriate for the occasion on the space provided and describe the ambiance
that is suitable for the occasion according to ;
A. Emotional tone
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
B. Lighting
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
C. Music
________________________________________________________________
________________________________________________________________
73
________________________________________________________________
________________________________________________________________
________________________________________________________________
D. Décor
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Lesson 3
What I Have Learned
 Mise-en-place, the French term means to “everything in place” in the food

and beverage service operation. It represents the basic preparations
before the set up an.
 Cover - A cover is the space required on a table for table appointment for
one person to partake of a meal. This is even considered to be the smallest
unit in the table setting and it is about 24 by 15 inches in space. An imaginary
line may be drawn to define the cover about 1 to 1 ½ inches from the table
edge.
 Place Setting - The arrangement and the way to set a table with tableware
and for serving and eating for a single diner. Factors such as the menu or
type of food to be served, the size of the table, and the style of service
largely determine this.
74
 Table Accessories - These are items essential to complete the table set-up
which include salt and pepper set/shakers, cruets, ashtray, flower vases or
tent menu resulting to cracks or breakage.
 Table Setting – Refers to the way in which the table appointments and food
are arranged on the table for dining.
 Before setting the table, ensure that the chairs and tables are in their best
condition and correct positions, the table top should be clean and that the
table is level and not wobbly.
 A table napkin or serviette is a rectangular cloth or paper used at the

table for wiping the lips fingers and protects the clothes while eating.
 Every restaurant’s dining room should be unique. It may not seem
obvious, but the layout and organization of the dining room supports the
branding and subtly influences the customers spending. So be sure that the
dining room and seating layouts are strategically designed.
ASSESSMENT
Instructions. The following test items carefully and choose the correct answer
from the given choices. Write the letter of your answer in your notebook.
1. An arrangement made in advance to have table at a restaurant.
A. Table setting C. Table set up

B. Table reservation D. Fast food
2. A reservation system that depend on the person designated, usually a host or

hostess, to answer the phone, record the details of the said reservation and taking
their credit card information as guarantee.
A. Online Reservation System C. Reservation system

B.Manual Reservation System D. Reservation
3. The following are the telephone etiquette except one;

A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of
voice.
75
4. Make sure that the caller is pleased with result and that everything you promised
was deliver.
A. Follow up the call.
B. Thank the Caller.
C. Ask questions about anything.
D. Answer the call enthusiastic and professional greetings.
5. Which material should be utilized by a reservation officer to know the products

information offered when initiating the manual reservations?
A. Manual charts
B. Calendars
C. Diary
D. Brochures
6. This service system is the most common of all the systems in the food service.
A. Conventional Foodservice System
B. Centralized (Commissary) Foodservice System
C. Ready –Prepared Food Service System
D. Assembly- Serve Foodservice System
7. The food is produced onsite, it is usually chilled or frozen then reheated and
served to customers on site and readily available to the customers. It is usually
used by hospitals and prisons.
A. Ready –Prepared Food Service System
B. Conventional Foodservice System
C. Assembly- Serve Foodservice System
D. Centralized (Commissary) Foodservice System
8. Which of the following sequence is correct for table skirting?

A. Decide on what design you are going to do that fits the occasion.
B. Fold the skirting cloth to the center to get the middle.
C. Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
D. Skirt the table using and combination of pleats.
E. Lay the top cloth and fastened with thumbtacks at the edge of the table.
F. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
G. Get the center front of the table.
H. Start fastening the cloth push a pin down to secure it on the edge of the
table.
76
I. Prepare the needed materials.
A. A-C-B-E-F-G-D-H-I
B. A-I-G-F-E-B-H-C-D
C. I-A-E-F-G-B-H-C-D
D. I-A-F-E-G-H-B-D-C
9. What is the purpose of checking the contrast as well as the colour between
table appointment and centrepiece? To
A. achieve balance coordination between table appointments.
B. harmonize the table setting.
C. achieve proper distance between each table appointments.
D . signify the mode and motif of the occasion.
10. Which of the following is considered to be the primary importance of proper

table setting?
A. It affects the mood of the meal and the diner’s enjoyment which can even
affect their digestion.
B. It saves space on the table and make the serving more efficient .
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.
11. What table napkin fold will be created based from the given procedure below.
2. Fold the napkin in half to from a triangle with the open ends point away
from you.
middle-corner. The edge of this new flap should lay on the centre line of
the napkin.
meet the middle-corner, creating a diamond shape.
6. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
77
7. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
A. Banana C. Crown
B. Birds of Paradise D. Bishops Hat
12. Which should be considered first in choosing the style of table skirt?
A. Where you intend to display it and how often you will be using the table
skirt.
B. The color, theme or motif of the dining area.
C. The occasion, time and resources.
D. Number of guest and manpower available
13. What is the immediate conscious effect for the guests when entering the
restaurant?
A. Ambience
B. Views
C. Music
D. Décor
14. This refers to the design of the restaurant, including the placement of tables,
the kitchen, server stations, and restrooms.
A. Restaurant Layout
B. Restaurant Design
C. Restaurant Overview
D. Restaurant Floor plan
15. How can we create a more lively, positive and fun atmosphere for our guest.
A. Music
B. Atmosphere
C. View
D. Décor
Answer Key
78
79
REFERENCES
Books:
1. Roldan, A. & Edica, B. (2018 )Food and Beverage Service and Customer
Relations (Page 1-25 )
2. STI Valencia. (2013). Provide a link between kitchen and service area CBLM.
Philippines. (Page 22-26, 31-35)
3. William Angliss Institute. (2013). Take food orders and provide table service
D1.HBS.CL5.16 trainee manual. Melbourne. ASEAN 2013 (pp. 13-43)
4. Laya, J. (2011). The Foundation Of Hotel And Restaurant Management – An

Introductory Approach (Unpublished Material). Philippines. (pp. 68, 77-78)
6. STI Education Services Group, Inc. (S.Y 2015-2016). HRS 1202-FBSPOCB

Food and beverage service procedures. Philippines. (Week 2 Instructors Guide)
7. Food and Beverage Services- Technical Vocational Track

Manual
Department of Education
8. Structure: Last, F. M. (Year Published) Book. City, State: Publisher.
9. TESDA Training Regulations
10. Roldan, A. (2003). Food Service and Bartending . Paranaque City: AR Skills
Development & Management Services,
11. Malone J. ( 2012) .At Your Service. John Wiley & Sons INC., Hoboken, New
Jersey
12. Basbas, L. (2017) Food and Beverage Services . Rex Bookstore, Philippines
Images/ Picture
• http://cliparts.co/clipart/2359496
• https://www.aliexpress.com/store/product/Wedding-table-skirting-table-
curtain-party-table-skirt-reception-table-
skirting/602631_32294782057.html
• https://www.pinterest.ph/pin/505036545689270131/
80
• https://www.google.com/search?q=table+skirting&ie=utf-8&oe=utf-8
• http://www.elegantwoman.org/etiquette-proper-table-setting.html
• https://oureverydaylife.com/how-to-decorate-a-restaurant-for-a-rehearsal-
dinner-12603314.html
• https://www.thebalancesmb.com/restaurant-design-2888629
• https://www.lsretail.com/blog/play-music-your-restaurant
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Lesson 1 – Take Table Reservations 1

Lesson 2 – Prepare Service Stations and Equipment 21

Lesson 3 –Set-up Tables in the Dining Area 35

Lesson 4 – Set the Mood/Ambiance of the Dining Area 64

What I Need to Know

This module contains the lesson on the different preparations done

This module is about Take Table Reservation. It consist of the following

 Lesson 1- Take Table Reservation

1. Read and follow instructions carefully.

1. An arrangement made in advance to have table at a restaurant.

2. A reservation system that depend on the person designated, usually a host or

5. Which material should be utilized by a reservation officer to know the products

8. Which of the following sequence is correct for table skirting?

Definition of Technical Terms

Ambiance the mood or feeling in particular place

Misen place a French Term which mean “ put into place”

Reservations an advance arrangement to secure

Answer the following question based on your experienced.

Guide Question Answer

1.1 Food and Beverage Operations

The key "players" in the hospitality industry are:

A restaurant is a retail establishment that serves prepared food to

Restaurants are sometimes a feature of a larger complex, typically a hotel,

The Function of a Restaurant

Cafeterias are restaurant serving mostly cooked or ready to eat food

Following are the characteristics of various fast food outlets:

Casual Dining Restaurants

A casual dining restaurant is a restaurant that serves moderately-priced

Family Style Restaurants

Staffing and Management

The focus of recruiting service personnel and management staff should be

The role of a restaurant host is to attend to guest’s needs, particularly, on

CONVENTIONAL FOODSERVICE SYSTEM

HOT HEATED HOT CHILLED

2. Centralized (Commissary) Foodservice System

Centralized Foodservice is also known as central kitchen or food factory. In

In ready prepared foodservice system, the food is produced onsite ,it is

Types of Restaurant Reservations

It also provides up to date "real time" information on availability at the push

The Elements of Reservation

Types of bookings may include:

A. Accommodation suppliers – Guests will need to have room bookings

Some way to check availability;

Ways Reservations May Be Received

Reservations can be received by an establishment in many ways depending

How to Take Table Reservations

Tips in Taking Table Reservations

Possible Questions Of Customers When Taking Table Reservations

Telephone plays an important role in times of reservation on phone. Perfect

__________1. Conventional Food service System is the most common of all

Rubric in ROLE PLAYING

Your performance will be rated based on the rubrics:

1. Recall the different types of restaurant.

a. Total number of guests : A family of 12 composed 8 adults

C. Condition : First Time to try Restaurant

Performance of the learners will be rated using this rubric:

1.___ 2._ 3.___ 4._ 5.______