Module in

Food and Beverage Services

11

Quarter 1 – Module 1:

Prepare the Dining Room/Restaurant

Area for Service

(WEEK 3)

DRAFT ONLY

NAME: _____________________________________
SECTION:___________________________________
Food and Beverage Services – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare the Dining Room/Restaurant Area for Service
First Edition, 2020

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Published by the Department of Education

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Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Marites Montalvo-Paguntalan
Editors:
Content: Sharon Tanguilan-Nicolas
Language: Roy N. Nalagon
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Chapter 1 Introductory Message
For the facilitator:

Welcome to the Food and Beverage Services, Grade 11 Alternative Delivery Mode (ADM)
Module on Prepare the Dining Room/Restaurant Area for Service!

This module was collaboratively designed, developed and reviewed by educators both from
public and private institutions to assist you, the teacher or facilitator in helping the
learners meet the standards set by the K to 12 Curriculum while overcoming their personal,
social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire
the needed 21st century skills while taking into consideration their needs and
circumstances.

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

Notes to the Teacher

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

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

For the learner:

Welcome to the Food and Beverage Services Alternative Delivery Mode (ADM) Module
on Prepare the Dining /Restaurant Area for Service!

The Food and Beverage Services NCII is one of course under the Home Economics
strand of the TVL track. The course provides varied and relevant activities and
opportunities to develop learner’s understanding of key concepts and to acquire/master
core competencies prescribed in TESDA Training Regulations in Food and Beverage
Services NCII

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to process
the contents of the learning resource while being an active learner.
 SET-UP TABLES IN THE DINING
LO 3 AREA

Let’s Learn
At the end of the lesson, you should be able to:
1. Set tables according to the standard of the food service
establishment;
2. Explain the standards of table set-up; and
3. Follow the table set-up procedures.

Let’s Try

Fill in the blanks. Fill the blank with the correct word that describes the sentence.
Write your answer in your test notebook.

1. Coffee or tea must go with _________ and milk creamer.

2. _______ are set up when the table is not covered with a table cloth.
3. There is _____ spacing between chairs and covers.
4. Cutleries are spaced at least _____ inch from the edge.
5. Cutleries are aligned properly _____ from the edge.
6. All _________is placed on the appropriate side of the cover.
7. Forks and side dishes are placed on the ______ except for cocktail fork.
8. Folded paper napkins are placed on the ______ side underneath the fork.
9. Water glasses are set up on the ________, about an inch on top of the dinner
knife.
10. The whole set up looks _____.
11.Water glasses are set up on the ________, about an inch on top of the dinner
knife.
12. The whole set up looks _____.
 Let’s Recall

Aside from the kitchen, dining area is the most important part of a
food establishment. This is where the guests gather and enjoy what
establishment has to offer. It is a place where one can enjoy his meal. A
dining area should be carefully planned to give customers feeling of serenity.

Table set-up is one of the most important factors in the food industry
for it adds beauty to the overall look of the establishment. A beautifully
arranged table setting can add beauty to a dining area.

Answer the following questions.

1. What are the standards of table set-up?

____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________

2. What are the rules to be followed in setting up the table?

____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
 Let’s Explore

Dining Room Equipment and Service Ware

Dining room equipment and service ware make the server’s job easier and
complement any decorations that are appropriate to style of service.

The standard set up of restaurant and function rooms vary depending on the type of
service and the requirements of customers. Fine dining usually requires a pre-set up of
tables before service begins. For banquets, complete set-up is required before the start of a
function while the food is pre-ordered. Requirements for a banquet set up are stated in an
event order that is prepared by the banquet office.

Standards of Table Set-up

1. COMPLETENESS

 All needed utensils such as tableware, glasses, and other

equipment are set up on the table prior to serving orders.

 Coffee or tea must go with sugar and milk/creamer.

 Place mats are set up when the table is not covered with
a tablecloth.

 Any required conditions are set up before services.

 Client requirement as stated in the event order are

available and probably installed before start of the function.

 If pre set-up is required, the additional cutleries are to be added to the set-up once
the order has been taken. This must be done prior to serving orders.

2. CLEANLINESS and CONDITION of EQUIPMENT

 All pre-set equipment must be immaculately clean,

sanitized, wiped dry, and free of spots watermarks.
 There are no wobbly tables and chairs.
 There are no chipped, cracked, or strained glassware.
 Linen is fresh, clean, and ironed, without holes, spots,
or stains.
 Placemats are clean and without foul odor.
3. BALANCE and UNIFORMITY

 There is even spacing between chairs and

covers.

 Cutleries are spaced at least ½ inch from

the edge.

 For the same order of drink or food, set-up

the same glass cutleries in all tables.

 Cutleries are aligned properly equidistant

from the edge.

4. ORDER

 All service equipment is placed on the appropriate side of the cover.

 Glasses, cups with saucers, spoon, knives, and

cocktail forks are placed on the right side.

 Forks and side dishes are placed on the left side

except for the cocktail fork.

 Folded paper napkins are placed on the left side

underneath the fork.

 Water glasses are set up on the right side, about

an inch on the top of dinner knife.

 Required condiments and flower vases are placed at the center of the table.

 The cutleries are arranged in proper sequence following the order by which each
course will be served.

5. AESTHETIC APPEAL

 The whole set up looks presentable.

 presidential and buffet tables are skirted for

banquet functions

 appropriate color combinations are used.

 No eye sore such as dirty linens, stack of extra

tables and chairs, are seen in the dining area.

 Appropriate centerpieces and other decors used.

6. TIMELINESS
  Set-up is completed on time at least 30 minutes prior to the start of
operations or banquet functions

Steps Procedures Rationale/Additional

Information
PRE-SET-UP Observe the Following:
(before order is
taken)
Tables and chairs are in their proper This is important to ensure
A la carte position and are aligned according to the safety of guests and to
Breakfast floor plan. prevent accidents.
1. Check the
condition There are neither unstable nor damaged Have damaged items
and tables and, chairs. replaced.
cleanliness
of all tables Tables edges and corners follow a
and chairs. straight line; chairs are evenly spaced.

2. Check the Pay attention to the following: Dirty utensils can be a

cleanliness source of bacterial
and All tableware, silverware and glasses are contamination.
condition immaculately clean and free finger marks
of service and stains. Damaged and chipped
equipment wares can cause accidents
before they There are no chipped wares. and should not be used.
are set up.
Salt and pepper shakers as well as sugar
and cream containers are properly filled.

Linens and napkins are clean and free of

dirt and stains.
1. Set-up of the Place it at the center of the cover Make sure it is clean and free of
placemats foul odor.

2. Collect all Place them in bar tray or wrap them This will protect the cutleries from
silverwares to be set inside a clean cloth napkin. Never carry bacterial contamination. Finger
up on the tables. them with bare hands. marks should also be avoided.

3. Lay down the Place dinner fork on the left, dinner Place cutleries on the side where
silverware on the knife on the right. Hold them by the they could be conventionally
cover. handle not by the tines. reached. Whatever is used by the
right hand should be placed on the
right side and what is used by the
left hand should be on the left side.

4. Set up the water On top of the dinner knife, at a distance Handle goblets by the stems and
goblet. of ½ inch. Glasses and beverage items tumbler by the base.
are to be set up on the right side to be
conventionally reached by the guests.

5. Setup the folded Position the folded napkin on the top of

napkins the placemat or the show plate
(whichever is used)

6. Setup the Place at the center, beside the flower This makes it more accessible for
condiments vase. everyone in the table.

7. Setup the bread Place on the left side of the fork when a Make sure the logo is positioned on
plate square or a rectangular table is used or top at the center.
on top of the fork if a round table is
used.

8. Set up the cups and Place on the right side of the cover, with
saucers the handle of the cup in a 5 o’clock
position

For lunch/dinner Same set-up as in breakfast except for To avoid overcrowding the table,
the following modifications: no cup, tghese should be setup only at the
saucer, sugar, and creamer are to be end of a meal before coffee is
pre-set on the table. served (if coffee is ordered).

These items will be set-up before the
coffee or tea is served (if coffee or tea is
ordered). Under liner or show plate
must be set up on the center of the
cover.
This will serve as under liner for
starters like appetizers, soups, and
salads.
 Let’s Elaborate

Name the picture and state its characteristic

Picture Name of Characteristics

picture
 Let’s Dig in

List Down the standards of table set-up

1.____________

2.____________

3.____________

4.____________

5.____________

Let’s Remember

Write the summary of the procedures in:

1. A la carte breakfast
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
__________________________________________________________________________________

2. Lunch/ dinner
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
__________________________________________________________________________________
 Let’s Evaluate

TRUE or FALSE

Read and understand the statement. Write TRUE if the statement is correct and FALSE if it
is incorrect.

__________ 1. This is important to ensure the safety of guests and to prevent

accidents.
__________ 2. Clean utensils can be a source of bacterial contamination.

__________ 3. Handle goblets by the stems and tumbler by the base.

__________ 4. Make sure the logo is positioned on the top at the center.

__________ 5. Damaged and chipped wares can cause accidents and should not be

used.

__________ 6. Place cutleries on the side where they could be conventionally

reached. Whatever is used by the right hand should be placed on the right
side and what is used by the left hand should be on the left side.

__________ 7. Place dinner fork on the right, dinner knife on the right. Hold them by

the handle not by the tines.

__________ 8. Place the condiments at the center, beside the flower vase.

__________ 9. Position the folded napkin on the top of the placemat or the show

plate (whichever is used)

__________ 10. Place the cup and saucer on the right side of the cover, with the

handle of the cup in a 5 o’clock position

 Let’s Extend

Watch a video on YouTube on how to set-up tables in the dining area. Write
a reaction paper about it.

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_____________________________________________________________________
References

Arcos, C.M. et al., (2017).Technical-Vocational-Livelihood (Home Economics)

Food and Beverage Services Manual. First Edition. Pasig City,
Philippines: Sunshine Interlinks Publishing House Inc. Department of
Education-Bureau of Learning Resources (DepEd-BLR).

TESDA Competency-Based Learning Materials, Tourism Sector (Hotel and

Restaurant), Food and Beverage Services NCII

[The Ultimate Guide to a Restaurant Reservation System]. (n.d.). Retrieved

June 20, 2020, from https://www.upmenu.com/blog/the-ultimate-
guide-to-a-restaurant-reservation-system/.

Jaromamay, C. (2018, May 12). CBLM for Food & Beverage Services NC
II. Retrieved June 21, 2020, from
https://www.slideshare.net/ChristianJaromamay1/cblm-for-food-
beverage-services-nc-ii

Table Setting Guides. (n.d.). Retrieved June 20, 2020, from

https://emilypost.com/advice/table-setting-guide