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MY Final TM1 Complete - Trainer's Methodology
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Sector : TOURISM (HOTEL AND RESTAURANT
Qualification Title: FOOD AND BEVERAGE SERVICES NC II
Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

SERVICE
Module Title: Preparing the dining room/restaurant area for service
South Cotabato State College

Dajay, 9512 Surallah, South Cotabato

lOMoARcPSD|38554027
Portfolio
In
Trainer’s Methodology 1
Prepared by:
ALMEDA B. LIDASAN
DATE:
DECEMBER 13, 2022
Date Developed: Document No. 001

Plan Training September 05, 2022 Issued by:
Session Date Revised:
South Cotabato
State College
Food and Beverage Developed by:
Services NC II Almeda B. Lidasan Page i of

Revision No.

lOMoARcPSD|38554027
TABLE OF CONTENTS
TITLE PAGE
PLAN TRAINING SESSION
Session Plan …………………………………………….. 1
Competency-Based Learning Material (CBLM) 6
List of Competencies …………………………………………….. 8
How to use this Competency-Based Learning Material (CBLM) 9
Module Content …………………………………………….. 11
Learning Outcome No. 1
Learning Outcome Summary …………………………………………….. 13
Learning Experiences …………………………………………….. 14
Information Sheet No. 1.1-1 …………………………………………….. 15
Self-Check No. 1.1-1 …………………………………………….. 21
Answer Key to Self-Check No. 1.1-1 22
Task Sheet No. 1.1-1 …………………………………………….. 23
Performance Criteria Checklist …………………………………………….. 24
Learning Outcome Summary …………………………………………….. 25
Self-Check No. 1.2-1 …………………………………………….. 41
Self-Check No. 1.3-1 …………………………………………….. 50
Task Sheet No. 1.3-1 …………………………………………….. 52
Performance Criteria Checklist 53
Self-Check No. 1.3-2 …………………………………………….. 77
Task Sheet No. 1.3-2 …………………………………………….. 79
Task Sheet No. 1.3-3 …………………………………………….. 89

South Cotabato
State College Page ii of
Developed by:
iii
Food and Beverage

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Learning Outcome Summary 91
Information Sheet No. 1.4-1 93
Self-Check No. 1.4-1 …………………………………………….. 96
References for Further Readings 98
Evidence Plan …………………………………………….. 99
Table of Specification …………………………………………….. 101
Written Exam …………………………………………….. 102
Answer Key …………………………………………….. 106
Performance Test …………………………………………….. 107
Performance Rating Criteria Checklist 108
Questioning Tool …………………………………………….. 109
Training Activity Matrix …………………………………………….. 110
Printed Powerpoint Presentation 118
SUPERVISED WORK-BASED
Training Plan …………………………………………….. 123

Trainee’s Record Book …………………………………………….. 125
Trainee’s Progress Sheet …………………………………………….. 141
Achievement Chart …………………………………………….. 144
Progress Chart …………………………………………….. 145
M AINTAIN TRAINING FACILITY
Operational Procedure …………………………………………….. 147

Housekeeping Schedule …………………………………………….. 148
Equipment Maintenance Schedule 149
Workshop Inspection Checklist 150
Equipment Maintenance Inspection Checklist 151
Waste Segregation List …………………………………………….. 152
Work Request …………………………………………….. 153
Purchase Request …………………………………………….. 154
Workshop Layout …………………………………………….. 155
Supervised Work-Based Learning Evaluation Form with Analysis 156
National Certificate II
Date Developed: Document No.

001
South
Cotabato
State College
Developed by:

lOMoARcPSD|38554027
Plan
Training
Session

Session Date Revised: South Cotabato
State College Page 1 of 169
Almeda B. Lidasan
Services NC II Revision No.

SESSION PLAN
Sector : Tourism (Hotel and Restaurant)
Qualification Title : Food and Beverage Service NC II
Unit of Competency : Prepare the Dining Room/Restaurant Area for Service
Module Title : Preparing the Dining Room/Restaurant Area for Service
Nominal Duration : 40 hrs
Learning Outcomes:
LO1. Take table reservations
LO2. Prepare service stations and
equipment LO3. Set up the tables in the
dining area
LO4. Set the mood/ambiance of the dining area
A. INTRODUCTION
This module of competency deals with the knowledge, skills and attitudes in providing effective customer service. It
includes greeting customer, identifying customer needs, delivering service to customer, handling queries through
use of common business tools and technology and handling complaints/conflict situation, evaluation and
recommendation.
B. LEARNING ACTIVITIES
LO 1: Take table reservations
Learning
Methods Presentation Practice Feedback Resources Time
Content

September 14, 2022 Issued by:
Plan Training Session Date Revised: South Cotabato State
Developed by:
College Page 2 of 169
Food and Beverage Services NC
Almeda B. Lidasan
Revision No.

II

Refer to Common office
Read Answer self-
Answer Key supplies
Lecture/Discussion Information check no. 1hr
Sheet No. for self-check -Laptop
1.1-
1.1-1 no. -LCD Projector
1
Taking Table 1.1-1
Reservation Refer to -table
Performance reservation
Perform task Perform return criteria form
Demonstration 5hrs.
sheet 1.1-1 demonstration checklist of
-pen
task sheet
1.1- -telephone
1
LO2. Prepare Service Stations and Equipment
Service
Stations, Refer to Common office
Read Answer self-
Tablewares information Answer Key supplies
Lecture/Discussion check no. 1hr.
and Dining sheet no. for self-check -Laptop
1.2-
Room 1.2-1 no. -LCD Projector
1
Equipment 1.2-1
LO3. Set up the tables in the dining area
Read Refer to Common office

Answer self- supplies
information Answer Key
Table Set-Up Lecture/Discussion check no. 1hr
sheet no. for self-check -Laptop
1.3-
1.3-1 no. -LCD Projector
1
1.3-1

Food and Beverage Services NC Developed by:
Almeda B. Lidasan
Revision No.

II

Refer to
Perform Perform return Performance -Table
Demonstration task sheet 8hrs.
demonstration Criteria Apppointments
No.1.3-1 Checklist
Refer to Common office
Read Answer self-
Answer Key supplies
Lecture/Discussion information check no. 2hrs.
sheet no. for self-check -Laptop
1.3-
Napkin 1.3-2 no. -LCD Projector
2
Folding Style 1.3-2
Refer to -Table Napkins
Perform task Perform return Performance
Demonstration -Table 8hrs
sheet 1.3-2 demonstration Criteria
Checklist Appointments
- Common
office
Read supplies
Lecture/Discussion information Refer to -Laptop
Different sheet no. Perform return Performance
1.3-3 -LCD Projector 12hrs.
Table Skirting demonstration Criteria
Checklist -Table cloth
Demonstration Perform
-Skirting cloth
task sheet
1.3-3 - Pins
- Thumbtacks
LO4. Set the mood/ambiance of the dining area

Developed by:
Almeda B. Lidasan
Revision No.

II

Setting the Refer to Common office
Read Answer Self-
Ambiance of Answer Key supplies
Lecture/Dicussion information check no. 2hrs.
the Dining sheet no. for Self-Check -Laptop
1.4-
Area 1.4-1 No. -LCD Projector
1
1.4-1
C. ASSESSMENT PLAN
 Written Test on : 1. Taking Table Reservation
2. Service Stations, Tableware and Dining Room Equipment
3. Table Set-Up
4. Napkin Folding Styles
5. Setting the Ambiance of the Dining Area
 Performance Test on: 1. Taking Table Reservation

2. Napkin Folding Style
3. Table Set-up
4. Different Table Skirting
 Interview on: 1. Taking Table Reservation
2. Service Stations, Tableware and Dining Room Equipment
3. Table Set-Up
4. Napkin Folding Styles
5. Setting the Ambiance of the Dining Area
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Some students were not able to perform well in Table Set up and Table Napkin Folding as some of them are not familiar
on the proper style and set-up. Therefore, they must familiriaze and practice again to execute the task.

Developed by:
Almeda B. Lidasan
Revision No.

II

Sector : TOURISM (HOTEL AND RESTAURANT
Qualification Title: FOOD AND BEVERAGE SERVICES NC II
Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

SERVICE
Module Title: Preparing the dining room/restaurant area for service

Dajay, 9512 Surallah, South Cotabato

Competency-Based September 26, 2022 Issued by:
Learning Module Date Revised: South Cotabato
(CBLM) State College
Developed by: Page 6 of 169
Almeda B. Lidasan
Food and Beverage Revision No.
Services NC II

PARTS OF A COMPETENCY-BASED LEARNING
References/Further Reading Performance Criteria Checklist Operation

Self Check Answer Key Self Check
Information Sheet
Learning Experiences Learning Outcome Summary Module Content
List of Competencies
Module
Module
Front Page
Module
In our efforts to standardize CBLM, the above parts a

(CBLM) Developed by:
State College
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Almeda B. Lidasan
Services NC II

FOOD AND BEVERAGE SERVICES NC II
List of Competencies
No. Unit of Competency Module Title Code

1 Prepare the dining Preparing the dining TRS512387
room/restaurant room/restaurant area for
area for service service
2 Welcome guests and Welcoming guests and TRS512388
take food and taking food and beverage
beverage orders orders
3 Promote food and Promoting food and TRS512389
beverage products beverage products
4 Provide food and Providing food and beverage TRS512390
beverage services services to guests
to guests
5 Provide room service Providing room service TRS512391
6 Receive and handle Receiving and handling TRS512392
guest concerns guest concerns

Almeda B. Lidasan
Services NC II

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the module in Food and Beverage Services NCII. This module
contains training materials and activities for you to complete.
The unit of competency “Prepare the Dining Room/Restaurant Area

for Service” covers the knowledge, skills, and attitudes required to complete
so as to qualify you in the National Certification in Food and Beverage
Services.
You are required to go through a series of learning activities in

order to complete each learning outcome of the module. Each of the learning
outcomes is provided with Information Sheets. Follow these activities on
your own and answer the self-check at the end of each learning outcome. If
you have questions, don’t hesitate to ask your facilitator for assistance.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.
 Most probably, your trainer will also be your supervisor or manager.
He is there to support you and show you the correct way to do things.
 You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
shifts. This way, you will improve your speed, memory and confidence.
 Use the self-checks, operation sheets or task or job sheets at the end
of each section to test your own progress. Use the performance criteria
check list or procedural checklist located after the sheet to check your
own perfromance.
 When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The result of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
 Inside this module you will find the activities for you to complete
followed by relevant information sheets for each learning outcome may
have more than one learning activity.

Almeda B. Lidasan
Services NC II

You need to complete this module before you can go to the next module
“Welcome Guests and Take Food and Beverage Orders”

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Services NC II

MODULE CONTENT
UNIT OF COMPETENCY: PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE
MODULE TITLE: PREPARING THE DINING ROOM/RESTAURANT AREA FOR
SERVICE
MODULE DESCRIPTOR:
This module of competency deals with the knowledge, skills and attitudes in
providing effective customer service. It includes greeting customer,
identifying customer needs, delivering service to customer, handling queries
through use of common business tools and technology and handling
complaints/conflict situation, evaluation and recommendation.
NOMINAL DURATION: 40 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. TakeTable Reservations
2. Prepare Service Stations and Equipment
3. Set up the tables in the dining area
4. Set the mood/ambiance of the dining area
ASSESSMENT CRITERIA:
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of
the reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with
the party making the reservation.
5. Additional information about the foodservice establishment
is provided when necessary.
CONDITION:
Trainess must be provided with the following:
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1. WORKPLACE LOCATION
2. EQUIPMENT
- Telephone
3. TOOLS, ACCESSORIES AND SUPPLIES
- Pen
- Paper
- Reservation Form
4. TRAINING MATERIALS
- Handouts/Script
ASSESSMENT METHOD:
1. Written Examination
2. Demonstration
3. Observation

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Services NC II

LEARNING OUTCOME SUMMARY
LEARNING OUTCOME NO. 1 Take table reservations

CONTENTS:
Table Reservation
Telephone Etiquette and Manners
Table Reservation Procedure
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of
the reservations.
3. Reservations data are recorded on forms accurately based on
4. Details of the reservations are repeated back and confirmed with
5. Additional information about the foodservice establishment is
provided when necessary.
CONDITIONS:
Student/ trainee must be provided with the following:
1. Equipment/Materials/Supplies
Telephone, calendar, clock, paper, pen, logbook/reservation form
ASSESSMENT METHOD:
1. Written/Oral Examination
2. Observation
3. Demonstration of Practical Skills

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Services NC II

Learning Experiences
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Learning Activities Special Instructions
Read Information Sheet No. 1.1-1 Read and understand the
on Taking Table Reservation. information sheet and evaluate
yourself by answering the Self-
Check. Answer all the questions
Answer Self-Check No. 1.1-1 before proceeding to the next
Compare your answers with Answer activity.
Key 1.1-1
By performing the Task Sheet, it will
Perform Task Sheet 1.1-1 help you practice your skills.
Evaluate your own work using the
Evaluate your performance using Performance Criteria Checklist.
the Performance Criteria Checklist.
If you have any questions or

clarifications, please ask your
trainer.

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Services NC II

Information Sheet No. 1.1-1
Taking Table Reservation
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define what is a Table Reservation.
2. Identify the General Phone Etiquitte.
3. Demonstrate the Proper Handling of Reservation.
4. Appreciate the importance of Table Reservation.
This contents will help in the attainment of the learning objectives
Introduction (Introductory Paragraph)

Table Reservation is an arrangement to have something (room, table or
seats) held for your use at a time. A guaranteed seat brings in more
customers and increase revenue. The call ahead seating will be the
additional of the main types of reservation. Table Reservation is made in
advance to have a table available at the restaurant.
This module will present how to receive inquiries from the guests, the
procedures in taking Table Reservation and lastly, how to perform and
process table reservation.
TABLE RESERVATION
A table reservation is an
arrangement made in advance to have a
table available at a restaurant. While most
restaurants in the vast majority of the world
do not require a reservation, and some have
no policy or simply any channel for making
one, so called higher-end restaurants mainly
in overcrowded cities do tend to require a
reservation, and some may have tables
booked for weeks in advance. At particularly
exclusive venues, it may be impossible to

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make a reservation on the same day as
the planned visit.
Restaurants make it a goal to fill

as many seats as possible every shift,
while still maintaining high standards
of food and service. Many restaurants
take reservations in order to assist
guests or parties whose plans require a
specific seating time. Guests can make
reservations over the phone or online.
The restaurant needs to create a

policy to deal with reserving tables for guests. Restaurant can either reserve
a certain percentage of tables or reserve the dining room completely.
Reservations work in two ways:

- Restaurant promises to
have a table available for
the guest
- Guest promises to show
up for the reservation
Reservation can be taken by:

- via the telephone
- via the internet
- in person
Those taking reservations MUST be trained properly so that they can

obtain ALL information needed since this is the guest’s first contact with the
restaurant. Operations with multiple locations have a centralized call center
to take reservations for ALL restaurants.
Reservations should be taken and placed

- On a preprinted form
- Directly into the reservation book
Information to Obtain from the Guest

• Name of the guest
– Ensure the correct spelling of the name
• Date for which the reservation is desired
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– Request day of the week and date
• Time of the reservation
– If time is booked, suggest another time
• Number of guests in the party
– Helps in blocking
• Special requirement
– Special seating or birthday cake
• Guest’s phone number
– Home, business, and cell
• Name of person who took the reservation
– Makes people responsible
• Date reservation was taken
– How far in advance reservations are made
Sample Reservation Form
Handling Reservation over the Phone

Being able to communicate effectively over the phone is an extremely
valuable skill to develop. The manner in which you handle yourself on
telephone calls often provides people with an important first impression of
you. Therefore, you always want to remember to be polite and friendly when
making and receiving phone calls.

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Remember, your voice and attitude might be the first impression the
caller has of your company, so it is extremely important to be as polite and
professional as you can be. If you answer the phone with a positive tone, the
caller will instantly feel more comfortable and at ease, and this will reflect
well on your company.
When receiving calls it is not the correct manner nor is it professional
to mention any of the following:
 Hello
 Who is it?
 Who?
 What?
 Hang on/Hold on.
 What do you want?
 He’s busy.
 Speak up. I can’t hear you.
 I’ll tell him.
 What’s your problem?
 I’ll try and transfer you.
 I’m sorry but I can’t help you.
On the telephone what would you say instead of?
 Hello
 “Good morning, thank you for calling ABC restaurant,
this is Joy. How may I assist you?”
 Who is it?
 “May I have your name please?”
 Who?
 “Who is calling please?”
 “Can you repeat your name please?”
 What?
 “Can you repeat please?”
 Hang on/Hold on
 “Please hold on.”
 “One moment please.”
 “Just a moment please.”
 What do you want?
 “Is there anything I can do for you?”
 “May I help you in anyway?”
 “How may I help you?”
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Services NC II

 He’s busy
 “Sorry he is not available at the moment.”
 “Would you like to leave any message?”
 “I am sorry he is in a meeting, do you wish to give your
number and we will call you back.”
 Speak up. I can’t hear you.
 “Would you please repeat I can’t hear you, the line is
bad can you call back?”
 I’ll tell him.
 “I will leave the message, thank you for calling.”
General Phone Etiquette

1. Answer the telephone
promptly (within 3 rings) with
a smile on your face.
2. Use a polite greeting (e.g.
‘Good morning/afternoon’).
3. Identify your workplace or
organization (e.g. ‘Thank you
for calling [company name]’).
4. Identify yourself (e.g. ‘this is
[your name]’).
5. Offer assistance.
You should also ensure that you:
 Use courteous language
 Use a friendly tone
 Use clear articulation
 Use an audible volume
 Accurately relay the message given
The Importance of Table Reservation in Restaurants

Nowadays it has become common for fine dining restaurants to offer
table reservations to their clients. In fact, this service has become integral
part of a restaurant’s operation, because of its multiple benefits. Even
though, there are still types of restaurants that prefer the modality of “First
come, First serve”, the majority of fine dining and casual restaurants
organize their operation through table reservations. As it has become part
of restaurants’
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Services NC II

service to offer reservations, clients are tending more and more towards
making use of this offer, and for some people it has become mandatory to
make a table reservation before going out to a restaurant, since there are
also benefits for the client in this type of service.
Example Script on Taking and processing Table Reservation

“Good Morning! Thank you for calling Sol De Villa Hotel and Restaurant.
This is Asrielle speaking. How may I help you?”
“Good Morning. I want to make a reservation for three.”
“May I know your name, please?
“Yes. I’m Solana Valentino.”
“Okay Ma’am, when is your reservation for?”
“It’s for tomorrow evening at 6 PM.”
“May I have your contact number
please?” “My mobile number is
09601245678.”
“Do you have any special requirement for your reservation?”
“Can I have a table near the window?”
“Okay, Ma’am. We reserved your table for three for tomorrow evening at 6PM
near the window area.”
“Okay. Thank you very much.”
“You are welcome Ma’am. Have a wonderul day!”

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Services NC II

Self-Check No. 1.1-1
Instructions: Read and analyze the following statements and determine

whether it is true or false. Write T if the statement is True and F if the
statement is False. Write your answer on a separate sheet of paper.
1. Table Reservation service has become integral part of a restaurant’s

operation because of its multiple benefits.
2. In offering assistance to the guest, you must use courteous
language and friendly tone.
3. The manner in which you handle yourself on telephone calls
often provides people with an important first impression of you.
4. In reservation, if time is booked, yould suggest another time.
5. Those taking reservations, it is not necessarily to be trained properly
in obtaining all information needed since this is the guest’s first
contact with the restaurant.
6. It is not necessary to inform guests of any special policies.
7. Knowing the number of guests in the party must also be ask in
obtaining information from the guest to help in blocking.
8. Upon receiving a call from a guest, you must answer “Hello” first.
9. If you answer the phone with a positive tone, the caller will instantly
feel more comfortable and at ease, and this will reflect well on your
company.
10. It is extremely important to be as polite and professional as
you can be when receiving a call from the phone regarding on
inquiries on table reservations.

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Answer Key to Self-Check No. 1.1-1
TRUE or FALSE
1. T
2. T
3. T
4. T
5. F
6. F
7. T
8. F
9. T
10.T

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Services NC II

TASK SHEET NO. 1.1-1
Title: Take and Process Table Reservation
Performance Objective: Given the introduction on table reservation and

its procedure, you should be able to demonstrate the proper method of
receiving a table reservation thru telephone.
Supplies/Materials: table reservation form, pen
Equipment: telephone, computer
Steps/Procedures:
1. With your partner, make your own sample table reservation
script based on the example given in the Information Sheet no.
1.1-1
2. Perform the conversation on the table reservation script
3. Post all details obtained to the reservation template
Assessment Method:
Performance Assessment using the Performance Criteria Checklist.

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Services NC II

PERFORMANCE CRITERIA CHECKLIST
Yes No
Did you…………….
Inquiries are answered promptly, clearly and accurately.
Pertinent questions are asked to complete the details of the

reservations.
Reservations data are recorded on forms accurately based on

Details of the reservations are repeated back and confirmed with

Additional information about the foodservice establishment is

provided when necessary.

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Services NC II

LEARNING OUTCOME NO. 2 Prepare service stations and equipment

CONTENTS:
Hygiene, Safety and Sanitation
Preparation for Restaurant Service
Table and Its Appointment
1. Service or waiter’s stations are stacked with supplies necessary for
service.
2. All tableware and dining room equipment are cleaned, wiped
and put in their proper places.
3. Special tent cards and similar special displays are put up
for promotion.
4. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
5. Water pitchers and ice buckets are filled.
6. Electrical appliance or equipment like coffee pots, tea pots,
plate warmers etc. in the dining area are turned on and kept
ready.
7. Condiments and sauce bottles are refilled and the necks and tops of
the bottles are wiped clean and dry.
CONDITIONS:
1. Dining Room/Restaurant Equipment/Tablewares/Table Skirting
Cloth/Table Napkins
ASSESSMENT METHOD:
1. Written/Oral Questionnaires
2. Observation

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Services NC II

PREPARE SERVICE STATIONS AND EQUIPMENT
on Service Stations, Tableware and information sheet and evaluate
Dining Room/Restaurant yourself by answering the Self-
Equipment Check. Answer all the questions
before proceeding to the next
activity.
Answer Self-Check No. 1.2-1

Compare your answers with Answer clarifications, please ask your
Key 1.2-1 trainer.

Almeda B. Lidasan
Services NC II

Service Stations, Tableware and Dining Room/Restaurant Equipment
1. Identify different tableware, supplies and equipment in the dining
room/restaurant.
2. Discuss the proper preparations and handling of tableware and
equipment in the dining room/restaurant.
3. Understand the importance of preparing the tableware and equipment in
the dining room/restaurant area.
This contents will help in the attainment of the learning objectives.
Introduction
Dining room equipment and service ware make the server’s job easier, and
complement any decorations that are appropriate to the style of service. If
guests are to enjoy a positive experience, dining areas must be kept clean
and inviting. In addition, the dining tables in an operation must be properly
prepared for the arrival of guests.
This module will present the different tableware, dining equipment and how
to prepare and handle the supplies and equipment needed in the dining
room area.
DINING-ROOM MISE EN PLACE

Mise en place is a French term that means
“everything in its proper place.” The term is
traditionally thought of as a back-of-the-
house culinary term, in which it means
having all ingredients prepared and ready
to combine and cook. However, mise en
place is also applicable to the operation of
a professional dining room. In most
operations those employees responsible for
mise en place related to dining tables
address additional key areas:

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• Linens and napkins
• Flatware
• Dishware
• Glassware
Linens and Napkins

In the restaurant and foodservice industry, linen is the term used to refer to
tablecloths. Today’s tablecloths may
be made from the flax plant that was
the original source of “linens.”
However, they are more likely to be
made of cotton or of synthetic fabrics
such as polyester. In many cases, the
tablecloths and napkins will be a
blend of natural and synthetic fibers.
This blend allows for ease of
cleaning.
The laundering of cloth linens and
napkins is not typically done on premise in most operations. Yet clean and
soiled items must be carefully handled to minimize cleaning costs.
Operations also seek to avoid any laundry vendor charges made as a result
of damage to rented linens and napkins. Napkins can be made of cloth or
paper. Cloth napkins are usually set on the table folded in half, in quarters,
or in a manager-approved shape or fold. Paper napkins may be placed on
tabletops or in dispensers. Both cloth and paper napkins may also be used
for decorative purposes or for holding eating utensils
When preparing dining areas for guests,

linens are carefully and evenly placed on
tables. A silence cloth or second tablecloth is
often used to help reduce noise and clatter
from plates and glasses being placed on
guest tables. When setting tables, great care
must be taken to ensure all linens and
napkins are clean and wrinkle-free. If they
are not, they will not aid in making the most
positive impression possible.

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Tablecloths should be changed when they become soiled, but during service
periods in fine-dining restaurants bare tabletops should never be visible to
guests. Some operations use a second tablecloth or paper underliner on
tables to ensure bare tabletops are not shown when tablecloths are changed.
When preparing a dining room for service, managers must ensure that
tablecloths and napkins are properly used:
• All linen and cloth napkins are clean and wrinkle-free.

• Tablecloths are not ripped, frayed, or snagged.
• Tablecloths are centered or placed properly on tables.
• Chairs are pulled slightly away from tables so tablecloths drape naturally.
• At least one napkin is in place for each guest to be seated.
Flatware
Flatware Tableware is the industry

term used to collectively describe
three categories of tabletop items:
flatware, dishware, and glassware.
Flatware consists of the eating
utensils used by guests and is
sometimes referred to as cutlery or
silverware. While silver- plated
flatware is used in some very upscale
operations, the flatware used in most
operations is made of stainless steel
and is sold in three quality- related
levels:
Medium weight: This is the lightest flatware typically sold for use in
commercial restaurant or foodservice operations. It is also called economy
flatware because of its low cost. This type of flatware is somewhat fragile
because, while it will not readily break, it can be easily bent by the user.
Heavy weight: This flatware is very durable, not easily bent, and makes for a
nice presentation. It is used in a large number of casual and finedining
establishments.

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Extra heavy weight: Extra heavy weight flatware is used in finer
establishments that seek to offer guests the highest levels of flatware
quality. This type is very durable and sturdy and is difficult to bend.
The actual weight of a dozen knives, forks, or spoons will vary based on
the shape and size of the individual flatware pieces purchased. A variety of
flatware pieces are available to fit the needs of operations.
The specific pieces of flatware used in an operation will vary based on the
menu items served and the manager’s service standards. When pre-setting
tables, or bringing flatware to guests, all servers must ensure they hold it
only by the handle. Servers should not touch the flatware’s food contact
surfaces. Food contact surfaces are those areas of an item that will come
into direct contact with food.
All flatware should be clean and spot-free when used. If a table is pre-set
with tableware, servers may wrap or roll the flatware used in each place
setting in a napkin.
Types of Flatware Functions/Uses

Dinner Spoon It has elongated round cup. It is
used to eat main course food items.
It can pick up just the right amount
of rice, stew, or curry. It is always
paired with a fork (with four tines)
of the same length or a dessert
knife.
Dinner Knife The dinner knife is the longest knife
in a set of flatware. It is used to cut
and push food and is laid on the
table at all meals, formal and
informal.
Dinner Fork Dinner fork is what we use every
day for our main dishes. They can
be used for pasta, rice dishes, meat
or
vegetables. These forks are designed

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for use with a wide variety of
different
dishes.
Dessert Spoon, Dessert Knife, and These are smaller than their main
Dessert Fork course peers and are used to have
desserts.
Soup Spoon It has a round cup bigger than that

of the table spoon. It is as long as a
dinner spoon.
Tea/Coffee Spoons These are smaller than the dessert

spoon in length and size of cup. We
use these spoons to stir tea or
coffee.
Sugar Spoon It has a flower shaped round cup. It

is used to take sugar from sugar
bowl of tea set.
Ice Cream Spoon It is a small spoon with flat rim that

can help to cut the right amount of
ice cream. It can come in small,
medium, and large sizes according
to the quantity of the ice cream
served and the size of the bowl.
Butter Knife It has short rectangular blade that
is sharp on the lower side to form
an edge. It is useful in cutting semi-
firm pieces of butter and apply them
on food items such as breads.

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Salad Spoon It is always used in pair with salad
fork. It helps mixing and serving
salad efficiently.
Serving Spoon It is a spoon with large round cup

designed to serve stews and rice.
Deli (Fruit) Fork has two tines. It helps to pick thinly

sliced food such as slices of fruits.
Roast Fork It is the largest fork. It has longer

and stronger tines that help to hold
and pick large meat or vegetable
pieces.
Fish Fork Fish Forks are designed for dishes

based on fish. Together with a fish
knife, Fish Forks simplify cleaning
of the fish and makes it easier to
eat.
Fish Knife The fish knife features a wide blade
with a dull edge and a tip made
with a notched point used to
separate the skeleton from the body
and lift the bones onto a plate.
Oyster Fork The oyster fork is a small utensil
made with three short wide curved
tines. The left tine is extra wide to
assist in cutting the membrane that
connects the oyster to the shell.

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DINNERWARE
Dinnerware is a kind of tableware referring generally to plates and saucers.
It is mostly used in the table setting. The functions of dinnerware are to
serve food, to serve things that go with food (condiments, etc.) and to place
things that go with things that serve food (cups, bowls, etc.).
TYPES OF DINNERWARE
Fine China - it is the most expensive and highest quality dinnerware and is
basically another name for porcelain.
Earthenware – it is the oldest form of dinnerware

and is fired at the lowest kin temperatures.
Stoneware – is more chip resistant than

earthenware because it is fired at higher
temperatures. The appearance of stoneware is
very casual and is a popular choice for
“everyday” dinnerware.
Pottery – it is even more durable than stoneware,

but shoud be soaked in warm water before using
to make the pieces more chip-resistant.
Bone China – it is the most durable of casual

dinnerware.

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TYPES OF DINNER PLATES AND THEIR USES
1. Dinner Plate
Dinner plate is a type of plate used for main courses. The
average dinner plate measures 11 or 12 inches across.
This plate is the most used plate during the entire meal
and it usually comes out after the salad, it is the plate
resting just above the charger. Many choose to use the
same plates for both lunch and dinner.
2. Dessert Plate
Dessert plates are usually used at formal and informal
banquets. Dessert plate is usually called the luncheon
plate by craftsmen. The function of this plate is quite
diverse. You can use it for snacks, appetizers, and
desserts. This plate is only about 18 cm in diameter.
Usually often used also at parties, weddings, and others.
3. Bread And Butter Plate

BnB stands for bread and butter. BnB plate, is a plate used
to put bread and butter. This plate is also called a quarter
plate or side plate, because it is usually placed next to the
fork. BnB plate is round like a plate in general. The
difference is that it has a small size, which is about 15 cm
in diameter.
4. Soup Plate/Bowl
Soup plates have a different shape than other types of dishes. Because the
type of plate is used for containing watery food like soup. The shape follows
the main function as a soup container. The top of the plate
has an arch like a bowl.
However, there are differences between types of soup plates

for formal meals and informal meals. For formal dinners,
the soup plate is usually shorter in height.
5. Salad Bowl
This plate is usually used specifically for serving salads.
Salad plate itself has a round shape with two types of
different sizes. The first type of large size of about 22 cm,
and the second type of small size of about 20 cm. When
faced with various types of plates, you do not have to worry
in being confused about the type of plate for salads and
ordinary dishes as the salad plate has a larger size than the
type of bread and butter plate.

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6. Appetizer Plate
Appetizer plate is a type of plate that is available in sizes
that are quite diversed. The size starts from 17 cm. The
characteristics of this plate usually have a curved tip but
without indentation. This plate is almost similar to bread
and butter plate, it is just slightly bigger than the BnB plate.
An appetizer plate is a dish that can be used to serve an appetizer such as

cheeses or fruits.
TAKING CARE OF DINNERWARE
 Dinnerware should not rub against each other in the dishwasher,

so make sure there’s enough space between each item.
 The dishwasher base should not have broken glass shards or
other items that might vibrate and scratch the glaze.
 Hard water damages fine crockery and thus should be softened
before every dishwasher cycle.
 Place micro-foam pads, paper napkins, or paper towels between
each item in the stack to store your dinnerware. This is because
the base rim is not glazed and may scratch the other plates or
bowls.
 Glazed dinnerware items should not be stored with rapid
temperature changes, like near the window or above the stove.
This causes the glaze to crack.
 Cups should not be stacked as the rims might get damaged.
Instead, hand them by their handles or arrange them linearly.
 When placing dinnerware items in the sink, lay a dish towel or
drying rack to avoid clinking and breakage.
GLASSWARE
Glasswares are set above the plate to the right in order of use. From left to
right: water glass, red wine glass, white wine glass and champagne flute (if
order).

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Washing Glassware
By Hand
 Always wash new glasses before first use

 Hand wash glasses individually
 Do not soak with other glasses to reduce the chance of
mechanical shock
 Use a suitable detergent and warm water with a non abrasive
sponge or cloth
In a Glasswasher
 Use a dedicated machine for glassware; wash crockery and

cutlery separately
 Make sure to set the glasswasher to a low temperature
 Use a glass rack; never use a flatware rack or plate rack
 Ensure rinse aid is always topped up
Drying Glassware
 Air dry glasses where possible - cloths can spread grease and dirt
that can leave unwanted odours and toxins
 After washing, leave glasses to dry in an upturned position
 Once dry, use a soft dry glass cloth to remove water marks - this
retains the clarity of glassware
Storing Glassware
 Avoid the rims of glasses coming into contact with other glasses,
especially martini glasses and other glasses with wide rims
 Use glass jacks for back of house storage - these compartmentalised
boxes keep your glasses from coming in to contact with anything
else
 Use shelf liner on hard surfaces - these soft mats protect glasses from
hard surfaces and provide air-flow for air drying
Using Glassware
 Never scoop ice with a glass; use either an ice scoop or ice tongs
and place the ice for reduced mechanical shock
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 When pouring hot drinks, always preheat the glass with warm water
 Conversely, never put cold water or ice into warm or hot glasses
 Never use glasses in an oven, microwave, or freezer, unless they
are specifically designed for this purpose
Collecting Glassware
 Never collect multiple glasses in one hand where they can come in
to contact with other glasses
 Never stack a glass unless it has been specifically designed
for stacking
 Use glass collection baskets where possible, or individually place
on non slip trays
 Avoid bus boxes where possible
Distinctive glassware can enhance the image of any restaurant or

foodservice operation. Regardless of the materials from which they are
made, or the styles and shapes used in an operation, glassware must be
handled carefully because it is breakable. If glassware is delivered to
guests or pre-set on tables, the glasses should be free from chips and
cracks. They must also be clean and spot-free.
FOOD AND BEVERAGE EQUIPMENTS
1. FURNITURE
Dining room furniture is available in many shapes, sizes, materials, colors,
textures, and designs. The common items of furniture found in foodservice
are tables, chairs, and sideboards.
2. RESTAURANT TABLES
While deciding on the number of tables required for food and beverage
service areas and F&B utensils, points should be considered the following,
1. Size and shape of the area available after earmarking space for wash,
cash counter, waiting area, and so on.
2. Space for gangways and sideboards.
3. Table sizes and their seating capacities.
4. Restaurant tables are generally divided into two sections:

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a) Tabletops: They come in an assortment of sizes and shapes, of
different materials such as wood, glass, stone, and so on.
The standard tabletop shapes are rectangular, square, and round.

Formica or laminated tabletops that mimic the finest wood grains are
also available at a more affordable cost. These tabletops are then
matched to a tablebase.
b) Tablebases: They are the holding posts of the tables and come in a
variety of designs that are selected to best match the theme and
design of the dining area.
3. RESTAURANT CHAIRS
When choosing to seat for the restaurant, there is an option of a wood
frame or metal frame chairs.
Wood frame chairs offer a distinct style and bring out a sense of
tradition and class to the establishment. Wooden restaurant chairs
are also available in a wide variety of backrest styles, patterns, and
shapes.
Metal chairs will typically project a more modern and sleek look than
wooden chairs. Metal restaurant chairs are painted and come in a
wide variety of seat cover and backrest cover options.
4. HIGH CHAIRS AND BOOSTER SEATS

High chairs and booster seats are a necessity in most food service
establishments and restaurants for children.
High chairs are available in wood or plastic and come in a variety of finishes
and colors. Booster seats come in a wide range of colors. Certain
manufacturers raise the sides of booster seats for added safety.
If high chairs or booster seats are not available, a good amount of seat
cushions according to the size of the chairs can be held in stock for
children. These cushions can be placed on the chair and secured and the
children can be seated for comfortable dining.

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5. BANQUET TABLES
These banquet tables are used in function catering and are available in
many shapes and sizes. The common ones are long and round tables. Other
shapes of tables commonly used in function catering are the quarter moon,
half- moon, and serpentine.
These tables should be sturdy and collapsible so that they can be stacked
one over the other when not required.
6. BANQUET CHAIRS
A lot of careful thought should be given to the selection of banquet chairs as
the function host wants his/her guests to be comfortable when they are
seated. The decision on either with arms or without arms depends on the
situation and the host’s wish.
The chairs chosen should be stackable, comfortable, strong, and sturdy as

they will be transported frequently from one place to another.
7. SIDEBOARD
Foodservice personnel will not be able to extend quick service and work
efficiently without sideboards.
It holds all the necessary cutlery, crockery, hollowware, menu cards, cheek
pads, accompanying sauces, and so on, that are required during service. It
is also termed a Dummy waiter.
8. RECEPTION DESK
The reception desk is a high desk positioned at the entrance of specialty and
fine dining restaurants, used by the hostess or the reception head waiter to
receive guests and guide them to their tables.
A telephone and a reservation book are placed on the desk. The keys of
sideboards, linen cupboards, and so on, are placed in the drawers of this
desk and are collected as and when required.

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ADDITIONAL SUPPLIES NEEDED IN THE DINING ROOM
Menu Folders and Order Slips
The menu is a list of food and beverages offered to customers and the
prices. A menu may be à la carte – which presents a list of options from
which customers choose – or table d'hôte, in which case a pre-established
sequence of courses is offered. Menus may be printed on paper sheets
provided to the diners, put on a large poster or display board inside the
establishment, displayed outside the restaurant, or put on a digital screen.
Meanwhile, an Order Slips are printed slips were usually the orders of the
guests are encoded or written.
Wine Lists
A wine list is a menu of wine selections for purchase, typically in

a restaurant setting. A restaurant may include a list of available wines on its
main menu, but usually provides a separate menu just for wines.
Condiments
Spices, sauce or other food preparations used to enhance the flavor or to

complement the dish.

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Self-Check 1.2-1

1. If guests are to enjoy a positive experience, dining areas must be

kept clean and inviting.
2. Mise en place is a French term that means “everything in its
proper place.”
3. When preparing dining areas for guests, linens are just placed on tables.
4. Tablecloths should be changed when they become soiled, but during
service periods in fine-dining restaurants bare tabletops should never
be visible to guests.
5. When preparing a dining room for service, one must endure
that tablecloths to be use are not ripped, frayed or snagged.
6. Dishware is sometimes referred to as cutlery or silverware.
7. Mise en place refers to all of the flatware, dishware, and glassware pre-set
for use by one guest.
8. Servers should not touch the flatware’s food contact surfaces.
9. If dishware is pre-set on tables, care must be taken that servers do
not touch their food contact surfaces.
10. Distinctive glassware can enhance the image of any restaurant
or foodservice operation.
11. If glassware is delivered to guests or pre-set on tables, the glasses
should be free from chips and cracks. They must also be clean and spot-
free.
12. Any pre-set, but used, dishware items should be removed and
washed properly after guests have left the table.
13. If extra place settings are on a table when guests are escorted to it,
the extra settings are typically removed when guests are seated.
14. If a table is pre-set with tableware, servers may wrap or roll the
flatware used in each place setting in a napkin.
15. Some flatware should be clean and spot-free when used.

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Answer Key for Self-Check No. 1.2-1
TRUE or FALSE
1. T
2. T
3. F
4. T
5. T
6. F
7. F
8. T
9. T
10. T
11. T
12. F
13. T
14. T
15. F

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LEARNING OUTCOME NO. 3 Setup the Tables in the Dining Area

CONTENTS:
Table Setting/Set up
Napkin Folding
Table Skirting
1. Tables are set according to the standards of the
foodservice establishment.
2. In cases where the menu is prearranged or fixed, covers are
set correctly according to the predetermined menu.
3. Tableware and glassware are wiped and polished before they are
set up on the table.
4. Cloth napkins are folded properly and laid on the table
appropriately according to napkin folding style.
5. Buffet or display tables are skirted properly taking into
account symmetry, balance and harmony in size and design.
CONDITIONS:
1. Table Appointments/Table/Table Skirting Cloth/Table Napkins
ASSESSMENT METHOD:
2. Observation

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SET UP THE TABLES IN THE DINING AREA
on Table Set-up information sheet and evaluate
Key 1.3-1
Perform Task Sheet No. 1.3-1 help you practice your skills.
the Performance Criteria Checklist

on Table Napkin Folding Style information sheet and evaluate
Key 1.3-2
Perform Task Sheet No.1.3-2 help you practice your skills.
the Performance Criteria Checklist.
Read Information Sheet No. 1.3-3 By performing the Task Sheet, it will
on Different Table Skirting help you practice your skills.
Performance Criteria Checklist.
Perform Task Sheet No. 1.3-3.

Evaluate your performance using clarifications, please ask your
the Performance Criteria Checkist. trainer.

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Table Set-up
1. Identify the different Table Set-up.
2. Demonstrate atleast one Table Set-up.
3. Understand the importance of setting the table in preparing the
dining room/restaurant area.
Introduction
Table setting (laying a table) or place setting refers to the way to set a
table with tableware—such as eating utensils and for serving and eating.
The arrangement for a single diner is called a place setting. It is also the
layout in which the utensils and ornaments are positioned. The practice of
dictating the precise arrangement of tableware has varied across cultures
and historical periods.
This module will present the different table set-up/setting and its importance.
DIFFERENT TABLE SETTINGS/SET UP

1. FORMAL TABLE SETTING
This is the style of place setting you will see used at fine dining
restaurants, formal events, and black tie weddings. Designed for a six
course meal including an appetizer, soup, salad, a starch, a protein,
and dessert, this setting employs more flatware and glassware than
the other settings.

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Follow these steps to create a formal dinner table setting:
1. Begin by placing an ironed tablecloth on the table.
2. A serving plate goes in the center of the place setting.
3. A bread plate should be placed to the top left of the serving plate.
Place a butter knife on top of the bread plate with the blade
facing down, and the handle towards the right.
4. Silverware on the left side of the serving plate begins with the
salad fork on the outside, and the dinner fork on the inside.
5. Silverware on the right side of the serving plate, from the inside out,
will consist of a dinner knife, salad knife, soup spoon, and tea
spoon.
6. All flatware should be evenly spaced, and the bottoms should line
up with the bottom of the serving plate.
7. The dessert spoon should be placed directly above the serving plate,
in horizontal alignment with the handle towards the right.
8. Place a water glass above the dinner knife.
9. Place the white wine glass below the water glass and slightly to
the right.
10. Place the red wine glass above the white wine glass and
slightly to the right.
11. A cup and saucer should be placed above the soup spoon and
2. CASUAL TABLE SETTING

Commonly used at banquets and luncheons, this setting is also referred
to as an informal table setting. It's a popular choice for wedding table
settings and contemporary casual restaurants that want to elevate their
dining room decor. This setting is similar to a formal table setting, but is
designed for three courses instead of six. The flatware provided will be
enough for a soup or salad, main course, and dessert.

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Follow these steps to create a casual table setting:
1. A serving plate should be placed in the middle of the table setting.

2. A bread plate should be placed to the top left of the serving plate.
Place a butter knife on top of the bread plate with the blade facing
down, and the handle towards the right.
3. Silverware on the left side of the serving plate begins with the salad
fork on the outside, and the dinner fork on the inside.
4. Silverware on the right side of the serving plate, from the inside out,
will consist of a dinner knife, soup spoon, and tea spoon.
5. Place a water glass above the dinner knife.
6. Place the wine glass to the right of the water glass.
3. BASIC TABLE SETTING

This simple table setting is appropriate for all types of restaurants and
casual events. You’ll commonly see it used in diners and family
restaurants along with a placemat or a coffee cup. Using a basic table
setting makes your guests feel welcome and ensures they have the
utensils they need.
Follow these steps to create a basic table setting:
1. A serving plate should be placed in the middle of the table setting.

2. A napkin is placed to the left of the plate.
3. The fork rests on top of the napkin.
4. A knife is placed to the right of the plate.
5. A water glass or coffee cup is optional, placed above the knife and

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GUIDELINES IN TABLE SETTING
1. Table appointments must be placed one inch away from the edge
of the table.
2. The plate is placed at the center of the cover.
3. The knife is place at the right side of the cover an inch away from
the plate, the blade facing the plate.
4. The fork is placed at the left side of the cover, lines upward.
5. The spoon is placed next to the knife with the bowl facing up.
6. The napkin is placed next to the fork.
7. The glass is placed just above the point of the knife.
8. The salt and pepper shakers are placed between each cover.
9. The cup and saucer are placed on the right side of the cover with
the cup handle turned to the right.
10. The bread and butter plate is placed at the tip of the fork, with
the butter spreader.
11. The butter spreader is placed across the bread and butter plate.
12. When a beverage is served with the dessert, the dessert spoon and
fork may be laid above the plate.
IMPORTANCE OF TABLE SETTINGS/SET-UP

Why table setting is important for restaurants:
1. In an ideal world, every eating place is carefully designed to connect

the kind of food being served to the architectural shell. There are a
handful of eating establishments around the globe that really follow
this. More often, restaurants create an atmosphere by the way they
set the table.
2. These settings are important to make customers feel welcome and
ensuring that they are comfortable.
3. Table settings set expectations in customers’ minds. These are related
to a) service style (eg. Service by course vs. Buffet style set up) and
b) quality of the food (a more elaborate set up automatically ups
consumer expectations).
4. An immaculately set table demonstrates uniformity and consistency
of the eating establishment. More importantly, it showcases that
cleanliness and hygiene are utmost priority.
5. Table settings must be complete; having all the necessary tableware,
centerpieces, napkins and condiments. This makes the
job easier during service and ensures customers are not left waiting
for silly things. Based on nature of menu items, for customer comfort,
use of waiter stations or fridges and freezers is recommended. These
could

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then be brought at a suitable time during the meal, to avoid cluttering
the table and thus hampering the overall experience

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Self-Check No. 1.3-1
1. Basic Table Setting this setting is also referred to as an informal table
setting.
2. Casual place setting is usually used at fine dining restaurants, formal
events.
3. Table appointments must not be placed one inch away from the edge of
the table.
4. In setting the table, the knife is place at the right side of the cover an
inch away from the plate, the blade facing the plate.
5. When a beverage is served with the dessert, the dessert spoon and fork
may be laid above the plate.
6. Table settings set expectations in customers’ minds.
7. An immaculately set table demonstrates uniformity and consistency of
the eating establishment.
8. In setting the table, the table napkin is placed next to the plate.
9. The knife is place at the right side of the cover an inch away from the
plate, the blade facing the plate.
10. In a basic table setting, a serving plate should be placed in the middle of
the table setting.

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Answer Key for Self-Check No. 1.3-1
TRUE or FALSE
1. F
2. F
3. F
4. T
5. T
6. T
7. T
8. F
9. T
10. T

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Title: Different Table Setting
Performance Objective: Given the figures on the different table setting,

you should be able to prepare the assigned table setup under time
pressure.
Supplies/Materials: table appointments
Equipment: service equipment
Steps/Procedures:
1. Set the table according to the assigned table setting within 2
minutes.
Assessment Method:

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Yes No
Tables are set according to the standards of the foodservice

establishment.
In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu
Tableware and glassware are wiped and polished before they are

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Table Napkin Folding Style
1. Identify the different Table Napkin Folding Style.
2. Demonstrate the Seven Basic Table Napkin Style.
3. Appreciate the importance of Tabe Napkin Styles in the preparation
of dining room/restaurant area forv service.
Introduction (Introductory Paragraph)

Table Napkin is a small piece of table linen that is used to wipe the mouth
and to cover the lap in order to protect the clothing. A napkin when
creatively folded enhances the look of your table and dining experiences.
This modue will present the different folding styles and its procedures.
The Basic
Folds The
Pyramid
This classy napkin folding technique is

simple, fast, and can be made easily with
most napkins. If the napkin being used is
thin and flops easily then iron it with light
starch prior to folding and it will turn out
perfectly.
Steps on how to do The Pyramid Napkin Folding Style
Lay the napkin face down in front of you.

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Fold the napkin in half diagonally.
Rotate the napkin so the open end faces

away from you.
Fold the right end up to meet the far

corner, ensuring the edge of this new fold
lays on the centerline as shown.
Repeat the last step with the left side, folding

the left tip up to the far corner, creating a
diamond shape with a seam running down
the center.

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Fold the napkin in half by bringing the farthest
point of the diamond up and back to the nearest
point.
Turn the napkin over again, this time

keeping the open end facing towards you.
Fold the napkin along the center seam and you

have a neat, sturdy pyramid. If your napkin won't
stand neatly then you may need a little starch.
The Bird Of Paradise
This is a classic and classy napkin folding

technique that requires a stiff napkin. If you
don't have any dinner napkins made of stiff linen
then a light starching should fix you right up.

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Fold the napkin in half.
Fold the napkin in quarters.

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Fold the napkin in half diagonally, creating a
triangle.
Orient the triangle so the open tip is

facing away from you.
Fold the right corner diagonally towards

you - laying it down along the centerline
of the triangle, making a new tip
pointing towards you. An iron can make
this important fold a whole lot easier.

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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, you're rich! Yay!
Fold the two "wings" that you just made in

folds 6 and 7 under so that you have your
original triangle shape back. Once again an
iron can make a world of difference.
Fold the triangle in half by bringing the center

seam towards you and allowing the ends to
fall.

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This bird's almost ready to fly, but first you must give it
some feathers. While holding the base firmly to keep
your folds together, pull up the four 'flaps' created by the
napkin's corners.
Pretty cool fold, isn't it? It makes you wonder if

there are people sitting around in basements
performing experimental napkin folds while the
rest of us are sleeping. This fold can be difficult if
you don't use an iron or have a fairly stiff napkin
so be prepared to put a few minutes into
making each one.
The Bishop's Hat

This is a classic dinner napkin fold, but it
can be difficult to line up the corners in the
cap. Some starch and an iron make it
easier to be precise while folding this one.

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Fold the dinner napkin in half

so that the open end is towards
you.
Fold the far-right corner diagonally

towards you, resting the point in the
center of the side closest to you.
Fold the near-left corner diagonally

away from you, resting it so that it lays
right next to the previous fold.

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Flip the napkin over and orient it
so it points to the far-left and to
the near-right.
Fold the bottom half of the napkin up

and away from you, laying it so the
far edges run on top of one other.
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.
Gently roll the left half of the left

triangle over and tuck it's end
underneath the right triangle.

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Flip the napkin over, points
pointing away from you.
Fold the right-triangle to the left, tucking it's

end into the other triangle.
Open up the hat and press the material inside down to

fill it out so that it becomes circular, this may take a
little fidgeting.
There you go, now all you need is a little bishop to wear
it.

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The Rosebud
This sophisticated cloth napkin design

benefits from stiff material or light
starch. A hot iron will also make it
easier to be exact.
Lay the napkin face-down in front of you.
Orient the napkin so the open end

points away from you.

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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.
Repeat step four on the other side, bringing the

left- most corner up to meet the far corner,
creating a diamond shape.
Flip the napkin over while keeping the

open end pointing away from you.
Fold the bottom of the napkin up

about 3/4's of the way as shown
and press the fold down well.

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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. If you have

trouble keeping the points even, break out the iron
and back track to the folds that mess up your
alignment.

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The Candle
So you want something easy and elegant?

Something that looks nice and fancy but doesn't
take a boat-load of time? Try this one on for size.
Orient the napkin so

the open ends point
away from you.

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Fold the long side up just about an inch. Press this fold down well or it will int
with the next step.
Starting at either end, tightly roll the napkin into a

it will stand solidly
Tuck the end of the roll into the base on

the backside and stand it up.
The Crown
Do you want your dinner guests to feel

like royalty but have no red carpet?
Treat them like kings and give them all
crowns! Then you can use this napkin
to wipe the cheese out of that
introduction.

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This napkin folding design just doesn't work well without a little starch in
the cloth, if it's sagging it's ugly so take your time and get it right
Lay the napkin face-down in front of you.
Orient the napkin so the open ends

are pointing away from you.
Fold the right-corner up so that the

point rests directly on top of the
middle-corner. The edge of this new
flap should lay on the center line of
the napkin.

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Repeat step four on the other side,
bringing the left-most corner up to meet
the middle-corner, creating a diamond
shape.
Fold the bottom of the napkin up about

2/4's of the way and press this fold down
well.
Fold the smaller triangle down

so the point rests on the near
edge of the napkin. Press

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Curl the left and right sides of the napkin
up so they meet in the middle and tuck
one into the other.
Stand it up and tug at it where

needed to even it up and round it
out. If your napkins are too limp
then think of starch as to make
them good and stiff.

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The Sail
This is one of the simplest standing napkin

designs there are, but you will still need a stiff
napkin if you expect it to stand without flopping
over.
Lay the
napkin face-down in front of you.
Fold the napkin in half and orient the open

end towards you.
Fold the far-right corner

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

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Repeat the last step with the other
side, folding the far-left corner
diagonally to rest right alongside
the previous fold.
Fold the napkin in half by bringing the

center seam up from the work surface
and allowing the ends to fall
backwards. Smooth down the folds so it
stands nicely and whala! A fast and
easy standing-fold for your dinner
party. Now you can sail across the seas
on your dinner plates.

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The Goblet Fan
The goblet fan is one of the easiest

goblet folds to accomplish. There is
no ironing needed and almost any
napkin will do.
Lay the napkin face-down in front of

you.
Fold the napkin in half and orient

the open end towards you.

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Fold the napkin into quarters.
Fold the napkin in half to crease

it and then open it back up.
Accordion folds the napkin,
ensuring that the center crease
lands on an accordion fold. This
will keep the ends even.
Finish accordion-folding the napkin

and it should look similar the picture
shown here.

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Firmly grasp one end of the fan and fold it over
about an inch, allowing the other end to open
up.
Place the folded end into your glass and

spread out the fan. Use it to cool off your
food and amaze everyone with your
horrific tab

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Self Check No. 1.3-2
Instructions: Identify the following table napkin folding
styles.
1.
2.
3.
4.
5.

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Answer Key to Self Check No. 1.3-2
1. Goblet Fan
2. Crown
3. Candle
4. Rose Bud
5. Birds of Paradise

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Title: Basic Table Napkin Fold
Performance Objective: Given the figures on the different table napkin

fold, you should be able to demonstrate the seven basic folds and identify
them under time pressure.
Supplies/Materials: table napkins, table appointments
Equipment:
Steps/Procedures:
1. Perform the seven basic table napkin folds and three special
folds within 1 minute.
2. Use appropriate table appointments when presenting the fold.
Assessment Method:

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Yes No
Cloth napkins are folded properly and laid on the table

Presentation of the cloth napkins are appropriately demonstrated
with the use table appointments.
Demonstration is presented within the allotted time.

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Different Table Skirting
4. Identify the different Table Skirting and materials used.
5. Demonstrate atleast one Table Skrting.
6. Understand the importance of tabe skirting in preparing the
dining room/restaurant area.
Introduction
Table Skirting is a decorative way to hide table legs and clutter in a home or
during a special event. Table skirts come in panels that can be used all the
way around the table or on only three sides, depending on what you need
the table for. Table skirting comes in lots of different types of pleats and you
can choose which pleat best suits your event venue or hotel décor.
This module will present the different table skirting and the materials used.
This will also present the importance of table skirting in preparing the
dining room/restaurant area for service.
DIFFERENT KINDS TABLE SKIRTING

1. Gathered or Shirred
- This table skirts are a popular choice due to the simplicity
and reasonable cost. A gathered or shirred table skirt is a
fabric drape drawn together by threads along the top hem
providing extra body to the skirt. A tighter gather gives a
table skirt a full, ruffled appearance.

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2. Knife Pleats
- Are one of the most common kinds of pleating for table
skirts. A knife pleat is a series of narrow, sharp creases
folded in the same direction. Unlike gathered table skirts,
knife pleats create smooth, precise lines down the length
of the skirt. The knife pleated table skirt is a classic
choice that is the least expensive of the pleated variety.
3. Box Pleats
- A box pleat table skirt is made from a sequence of back-
to- back knofe pleats. Box pleated table skirting is a good
choice for a professional conference or business meeting.
The box pleats give the table a neat, tailored appearance.
Box pleats have a more pronounced porjection than a
simple knife pleat, adding dimension and interest to
business or formal tables.
4. French Box Pleats

- Table skirting with French box pleats provide even more
volume than standard box pleats. French pleats are
narrower than regular box pleats, giving the bottom of the
table skirting a fuller appearance. French box pleats work
equally well in casual or elegant settings.

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5. Swag
- Banquet, business or party tables can be fitted with

detachable swags that are placed over any kind of cloth
table skirting. Swags are commony attached with overlap
clops that will not flatten or damage the table skirt
pleating. Swags are an easy way to dress up an otherwise
plain table skirt.
6. Diamond
- Diamond style is done from a box pleat table skirting.
Each box pleat is folded to met its knife edges and
connected using pins. The layers are being interconnected
to each other to form a diamond style.

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7. Ribbon
- Ribbon style is done from a box pleat table skirting. The
box pleat is folded accordion and pinned at any pary of
the pleat allowing its sides to form a ribbon shape design.
BASIC STEPS OF TABLE SKIRTING

1. Decide on the design of the table skirting. The following must be
taken into consideration:
a. Color of the skirting cloth;
b. Design that fits the occasion;
c. Availability of materials.
2. Prepare the needed materials:
a. Top cloth or base cloth
b. Skirting cloth
c. Thumbtacks
d. Thimble
e. Pins
3. Lay the top cloth on the table.
4. Fastened the cloth with thumbstacks on the edge or under the
table while pulling the cloth to straighten the surface of the
table.
5. Locate the center of the table by laying another cloth from the
corner to another. Fold the laded cloth in to half to dtermine the
center.
6. Fastened the skirting cloth using with pins at the center with
middle half of it.
7. All sides of the table should be equally skirted and covered.
8. Apply your planned designs. Planning of the design is very important
because table skirting is not a one time big time activity were styles
are only combined; but it is with a thorough manipulation and
consideration of the appropriate styles to be used.

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Guidelines
1. Check if the legs of the table are tight and sturdy.
2. Make sure that the tablecloth is well-pressed and doesn’t create a
wrinkle.
3. Tablecloths are always white in color to observe if the table is
hygienic or not. But there are some instances where colored
tablecloths are used like in themed events which are necessary.
4. If possible, pins and thumbtacks are not visible. If visible, manage
to make presentable and not disturbing.
5. Assess and observe the gap between the edge of the skirting cloth and
the floor. There should be a ½ inch to 1 inch gap in between.
6. Make sure that the tablecloth is bent much and not loose. It
may affect the overall appearance of your work.
7. Utilize the balance and harmony in making a table skirting work.
8. Direct safety and sanitation at all times to prevent further accidents.
9. Clean as you go (CAYGO).
STEP-BY-STEP TECHNIQUE IN TABLE SKIRTING

A. First Technique: Setting the Top Cloth
1. Spread the tablecloth across the table. Make sure the surface is
free from any bulges for this will affect the outcome of the
design.
2. Tightly pin the excess garment of the tablecloth using
thumbtacks to the under portion of the table. Make sure it is very
tight for this will be the base of our designs.
B. Second Technique: Single Pleats
1. Use thumbtacks to tightly hold the skirting cloth and tablecloth
to the table.
2. Measure or estimate the length of the pleats of your
chosen design.
3. Pin the skirting cloth base on the length of the pleats you want to
make.
4. Fold the skirting cloth according to your length and pin the edge.
Use this to measure the length of the next pleats and mark it
with a pin. This is done to maintain its proportion and
consistency.
5. Fold back the skirting cloth and pin it. Now, you already have
the first pleats.
6. Repeat the procedures to make the next pleats.
7. Finish three consecutive single pleats.
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C. Third Technique: Double Pleats
1. To start the double pleats, repeat the procedures done in
the single pleats.
2. Get the half measurement of your desired length and pin it.
3. Fold the cloth twice the length of the latter. (half measurement)
4. To maintain the consistency and its proportion, use the latter
to measure the next pleats and mark it using the pin.
5. Get the center of the folded cloth, spread it towards the base
and pin both sides.
6. The final output – three double pleats.
D. Fourth Technique: Diamond Pleats
1. Do the procedures for the single pleats.
2. Repeat the procedures but make sure you have ½ or ¼ space of
your desired length for every folded cloth. Make consecutive
folds that would be divisible by two (we will pin it together).
3. Now, measure the space between the folds just to make sure.
4. Pin the measured spaces.
5. Start the next folds from the measured spaces.
6. Get the center of the fold and press it. This is called a
candle. Make sure that the candle will all be aligned with
each other.
7. Put the two candles and pin it together.
8. Do the same for every candle.
9. Put the two folds together from the pinned candles.
10. Do the same procedures for the next folds; make sure that all
pons are aligned properly.
11. Diamonds made from ten candles.
E. Fifth Technique: Diamond Pleats for Corners (Pillars)
1. Do the procedures when making candles but disregard
putting spaces for every fold.
2. Repeat the procedure until you get the desired number of pleats.
3. Use the first fold to measure the next folds.
4. Pin every fold. Repeat the procedures, making folds that will
be divisible by two.
5. Press the center of the folds to make candles.
6. Get the two folds from the center and pin it.
7. Get the candles from the left and pin it to the paired candles.
8. Do the same procedure to the right side.
9. Get the next pleat to the left and pin it again. Have a small
length of allowance for every pin.
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10. Do the same procedure in the right side.
11. Do the procedures when making a diamond (gather the
pleats together and make the shape).
12. Make sure that the small diamonds made were all in proportion.
13. Sample diamond corner.
F. Sixth Technique: Butterfly Pleats
1. Make several folds from the lower edge of the skirting cloth.
2. Pin the folds together making a crumpled cloth.
3. Arrange both sides of the folded and pinned pleats.
4. Spread both sides to make a beautiful butterfly.
G. Seventh Technique: Rose Pleats
1. Repeat the procedures for making a butterfly in a corner or pillar.
2. Arrange the right side of the folds, gathering the garment
together and pinning it.
3. Repeat procedure number 2.
4. Make as many clusters as you can, depending on your
chosen design.
5. Insert your finger to the back of the fold and pull it, arranging
it very beautifully.
6. Repeat the steps for the next folds.
7. Three roses were made. This is also called ruffles.
IMPORTANCE OF TABLE SKIRTING IN PREPARING THE

DINING ROOM/RESTAURANT AREA FOR SERVICE
While tablecloth is the first thing that comes to mind when you think
about decorating a table, a table skirt is also an important accessory
that elegantly elevates the visual appeal of your tablescape. As the name
suggests, a party table skirt is a fabric that covers the sides of the table
and hangs down from the edge of the table to the floor giving a beautiful
look to event tables. It also helps hide any unsightly flaws and
imperfections to impart a refined and sophisticated flair. Pairing your
table linens with elegant table skirting does not only add style to your
tablescape, but it has several other perks as well. Below are the key
reasons and benefits of decorating tables with linen table skirts.
1). Accentuates the Table Aesthetics
2). Gives a Finishing Touch
3). Conceals the Table Legs
4). Cost-Effective and Budget Friendly

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5). Adds a Splash of Color
6). Elevates the Theme of the Party
7). Pairs Well with Table Linens
8). Feasible, Convenient, and Durable

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Title: Creative Table Skirting
Performance Objective: Given the figures on the different table skirting

techniques, you should be able to demonstrate the seven techniques and
identify them under time pressure.
Supplies/Materials: table, tablecloth, skirting cloth, pins, thumbtacks,

beads, sequin, tassel
Equipment:
Steps/Procedures:
1. Perform the seven table skirting technique individually and
identify them.
2. Each technique should be done under time pressure of 1
minute each
Assessment Method:

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Yes No
Table skirting designs are executed properly and appropriately

according to the required style.
Presentations of the table skirting designs are appropriately
demonstrated using the correct procedure.

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LEARNING OUTCOME NO. 4 Set the Mood/Ambiance in the Dining

Room Area
CONTENTS:
Setting the mood/ambiance
1. Lights are adjusted according to time of the day.
2. Tables, chairs and other dining room furniture are arranged
to ensure comfort and convenience of the guests.
3. Appropriate music is played when applicable.
4. Floors/carpets are cleaned and made sure are dry.
5. Air-condition or cooling units are adjusted for the comfort of
the guests.
6. Decorations are set-up according to theme or concept of the dining
room.
CONDITIONS:
Student/ trainee must be provided with the
following: 1.
ASSESSMENT METHOD:
2. Observation

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LEARNING EXPERIENCES
Learning Outcome No. 4:

SET THE MOOD/AMBIANCE OF THE DINING AREA
Read Information Sheet 1. 4-1 on Read and understand the
setting the mood/ambience information sheet and Check
check.
Answer Self check 1.4-1

You must answer all questions
Compare your answers with Answer correctly before proceeding to the
Key 1.4-1 next activity.

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Setting the Mood and Ambiance of the Dining
Room/Restaurant Area for Service
After reading this IINFORMATION SHEET, YOU MUST be able to:
1. Identify the techniques involved in setting the mood and ambiance.
2. Apply the techniques in setting the mood and ambiance.
3. Understand the importance of setting the mood and ambiance
in preparing the dining room/restaurant area for service.
This contents will help in the attainment of the learning objectives
Introduction
The ambience in a restaurant plays an undeniably significant role in
shaping your customers' overall dining experience. Ambience ties the
cuisine, service and environment together to define your diners'
perception of your restaurant.
This module will present the elements in setting the mood and ambiance
of the dining room/restaurant area for service.
ELEMENTS OF SETTING THE AMBIANCE OF THE DINING AREA

The dining room is the place where food that has been carefully prepared
is to be served. At a particular restaurant, care must be taken to prepare
and organize the dining room in such a way that guests can be provided
with efficient service. Best food may lose its appeal if it is served poorly.
On the other hand, good service sometimes makes up for lack of food.

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The mood or ambiance of a restaurant includes everything from lighting,
the arrangement of tables, chairs, and other dining room furniture to
ensure comfort.
1. Lighting: Light is important in a dining area whether it is day or night.

This is to provide a dramatic impression and atmosphere inside the
restaurant. Lights differ in their effects on the environment.
It may be used for lighting to:

a. call attention
b. showing the work
c. expand or reduce space viewed in the room
d. ask Instructions
e. please notice escapes and warnings
Types of Lighting Restaurants

1. Ambient lighting. This refers to the natural before installing additional
lighting in a given area or the normal room lights.
2. Accent lighting. This type of lighting is used to draw the attention and
visual interest of the people in a particular area. The blue accent light, for
example, serves to attract visual interest to the bar.
3. Task Lighting enables your guests and employees to perform functions
that may require a more concentrated light source, such as reading a menu
or taking the form of overhead lamps, bright fluorescent lights in your
kitchen, or a small table lamp on your hostess stand.
2. Arrangement: Tables should be set to take advantage of the dining

room’s views which are subject to space limitations. Ensure the guests
can easily move inside the restaurant as well as the food attendant.
Nowadays, the arrangement of chairs and tables should be far enough

not to invade the customer’s privacy during their conversations. Also,
to maintain social distancing for safety purposes.

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3. Music: Music will affect the mood of the restaurant. A positive of your
restaurant will be created by an ambient sound and customers will
have the best dining experience.
It might be distracting or not even heard if it’s not loud enough, but if
too noisy and guests can’t hear themselves in normal conversation,
that doesn’t work either.
Kinds of music that restaurants play:

• Restaurants with an ethnic edge might be leaning toward a genre that
plays off that theme.
• Fine dining establishments often use classical music but light jazz may
also be appropriate.
4. Decor: The decorating decisions should all be based around this

chosen concept. Decorations provide a positive impression from the
customer, especially upon their arrival. For example, live plants and
fresh flowers make a major contribution to the overall presentation
and encourage a room to feel the mood.

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Self Check No. 1.4-1
1. The arrangement of chairs and tables should be far enough not to invade
the customer’s privacy during their conversations.
2. The music should be loud so that customers can hear themselves in
normal conversation.
3. Accent lighting refers to the natural before installing additional lighting in
a given area or the normal room lights.
4. Decorations provide a positive impression from the customer, especially
upon their arrival.
5. The dining room is the place where food that has been carefully prepared
is to be served.

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Answer key to Self-check No. 1.4-1
TRUE or FALSE
1. T
2. F
3. F
4. T
5. T

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REFERENCES FOR FURTHER READINGS
https://en.wikipedia.org/wiki/Table_reservation
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/354-rest-resv-
procedure.html
https://www.eslfast.com/robot/topics/restaurant/restaurant02.htm
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/783-types-of-
spoons-and-knives-used-for-food-beverage-f-b-service.html
https://theartment.com/blogs/news/how-to-take-care-of-your-dinnerware
https://www.urbanbar.com/pages/product-care-glassware-cleaning-guide
https://www.webstaurantstore.com/blog/2852/restaurant-table-
settings.html
https://www.slideshare.net/suekko_heintz/table-setting-64832170
https://www.sugarandspace.in/setting-the-table-for-restaurants/
https://www.slideshare.net/amuelet/table-napkin-folding
https://www.slideshare.net/johnlenonmendoza/table-skirting-228945709
https://www.efavormart.com/pages/why-use-table- skirts#:~:text=As%20the
%20name%20suggests%2C%20a,a%20refined%20a nd%20sophisticated%20flair.
https://fnhs.edu.ph/wp-
content/uploads/2021/08/SSLM_Q1_TVL_HE_FBS_Week_7.pdf

State College
Page 98 of 169
Almeda B. Lidasan
Services NC II

EVIDENCE PLAN
Competency FOOD AND BEVERAGE SERVICES NC II
standard:
Unit of Prepare the Dining Room/Restaurant Area for
competency: Service
Ways in which evidence will be collected:
Demonstrationwith
Third party Report

[tick the column]
Oral Questioning
Written Test
Interview
Portfolio
The evidence must show that the trainee…
 The trainee answers the inquiries promptly,
/ / /
clearly and accurately.
 The trainee asks pertinent questions to
/ /
complete the details of the reservations.
 The trainee recorded the reservation data
/ /
on forms accurately. *
 The trainee repeats back and confirms the
/ /
details of the reservation.
 The trainee provides additional information
about the food establishment when / /
necessary.
 The trainee stocks supplies on waiter’s
/ /
stations necessary for service. *
 The trainee cleans, wipes and put all
tablewares and dining room equipment in / /
ther proper places. *
 The trainee displays the special tent cards
/ /
for promotion.
 The trainee checks the cleanliness and
conditions of all tables, tableware and / / /
dining room equipment.
 The trainee filled the water pitchers and ice
/ /
buckets.

State College
Page 99 of 169
Almeda B. Lidasan
Services NC II

 The trainee keep and turn on electrical
/ /
appliance or equipment in the dining
area.
 The trainee cleans and dry the necks and
tops of the condiments and sauce bottles / /
then refill it.
 The trainee sets the table according to the
standards of the food service / / /
establishment. *
 The trainee sets the covers correctly
/ /
according to the predetermined menu.
 The trainee wipes and polish the tableware
and glassware before setting up on the / /
table.
 The trainee folds and laid the cloth napkins
on the table according to napkin folding / / /
style. *
 The trainee prepares and skirts the buffet
or display tables properly taking into
/ /
account symmetry, balance and harmony
in size and design.
 The trainee adjusts the lights according to
/ /
time of the day
 The trainee arranges the tables, chairs and
other dining room furniture to ensure / /
comfort and convenience of the guests.
 The trainee plays appropriate music when
/ /
applicable
 The trainee cleans and dry the floor/carpets. / /
 The trainee set-up and decorates the dining
/ /
room according to theme or concept.
NOTE: *Critical aspects of competency

State College Page 100 of
Almeda B. Lidasan 169
Services NC II

TABLE OF SPECIFICATION
Applicatio # of
Objectives/Content Knowledge Comprehension
n items/
area/Topics 20% 30%
50% % of test
Taking Table
1/3% 1/5% 3/15% 5/23%
Reservation
Service Stations,
Tablewares and
1/1% 1/1% 1/3% 3/5%
Dining Room
Equipment
Napkin Folding Style 1/6% 2/11% 3/12% 6/30%
Different Table Set-up 1/10% 3/13% 2/20% 6/42%
TOTAL 4/20% 7/30% 9/50% 20/100%
%= (number of hours per LO/number of hours per UC)100

State College
Page 101 of
Almeda B. Lidasan
Food and Beverage Revision No. 169
Services NC II

WRITTEN EXAM
Instructions: Read the following questions carefully and choose the letter
that best describes the answer. Write your answer in a separate sheet of
paper.
1. It is an arrangement made in advance to have a table available at
a restaurant.
a. Mise en place
b. Table Setting
c. Table Reservation
d. None of the above.
2. What is the first information to obtain from the guest when
answering table reservations?
a. Time of the reservation
b. Date for which the reservation is desired
c. Number of guests in the party
d. Name of the guest
3. Ms. Clara, a guest, made a table reservation over the phone. What
you should do first?
a. Ask her immediately about her reservation plan
b. Answer the phone first with a positive tone so the caller
will instanty feel more comfortable and at ease.
c. Answer the phone in a lazy manner.
d. Ignore Ms. Clara’s call
4. On the telephone what would you say instead of answering ‘Hello’?
a. Who is it?
b. Good Day, thank you for calling ABC Restaurant, this is Joy.
How may I assist you?
c. Who is calling please?
d. Answer it again by ‘Hello’ also
5. In General Phone Etiquette, what is the first thing you
must remember?
a. Answer the telephone promply (within 3 rings) with a smile on
your face.
b. Use a polite greetings
c. Identify yourself
d. Offer assistance
6. It is a french term that means “everything in its proper place”.
a. Table Reservation
b. Mise en place
c. Table Napkin
d. None of the above.
State College
Page 102 of
Services NC II

7. In preparing the tableware, the flatware should be clean and spot-free
when used.
a. True
b. False
c. Maybe
d. None of the above
8. Before the arrival the guests, what is the first thing you should do?
a. Make Table Reservation
b. Fold the table napkins
c. Prepare the service stations, tableware and other dining equipment
d. All of the above.
9. It is a small piece of table linen that is used to wipe the mouth and
to cover the lap in order to protect the clothing.
a. Table Napkin
b. Table Cloth
c. Paper Towel
d. Small White Towel
10. If a table napkin is creatively folded, what is the advantage of it
in the preparation of dining room/restaurant area?
a. It enhances the look of your table and dining experiences.
b. It will only consume your effort.
c. It will not really add appearance on tables.
d. All of the above.
11. Why table napkin folding is important?
a. It is one of the essential element in table decoration.
b. It adds color and design to the table.
c. It makes the tabe design aesthetically pleasing and appealing
to the eyes.
d. All of the above
12. Arrange the following first 3 steps in The Pyramid Napkin
Folding Style.
1. Lay the napkin face down in front of you.
2. Rotate the napkin so the open end faces away from you.
3. Fold the napkin half diagonally.
a. 132
b. 123
c. 231
d. 312
13. Arrange the following steps in Single Candle Napkin Folding Style.
1. Fold the napkin in half diagonally.
2. Orient the napkin so the open ends point away from you.
Services NC II

3. Lay the napkin face down in front of you.
4. Fold the long side up just about an inch.
5. Tuck the end of the roll into the base on the backside and stand
it up.
6. Starting at either end, tightly roll the napkin into a
cylinder. a. 143265
b. 234165
c. 342561
d. 312465
14. Arrange the following steps in Goblet Fan Napkin Folding Style.
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half and orient the open end towards you.
3. Fold the napkin into quarters.
4. Fold the napkin in half to crease it and then open it back up.
5. Finish accordion-folding the napkin
6. Firmly grasp one end of the fan and fold it over about an
inch, allowing the other end to open up.
7. Place the folded end into your glass and spread out the
fan. a. 1234567
b. 2143765
c. 7651234
d. 5432167
15. It is a decorative way to hide table legs and clutter in a home
or during a special event.
a. Table Skirting
b. Table Cloth
c. Skirting Cloth
d. Table Napkin Folding
16. What is the first basic steps in Table Skirting?
a. Prepare the needed materials
b. Lay the top cloth on the table
c. Decide on the design of the table skirting
d. Apply your planned designs
17. What is the first guidelines in Table Skirting?
a. Check if the legs of the table are tight and sturdy
b. Make sure that the tablecloth is well-pressed and doesn’t create a
wrinkle.
c. Assess and observe the gap between the edge of the skirting
cloth and the floor.
State College
Page 104 of
Almeda B. Lidasan
Food and Beverage Revision No. 169
Services NC II

d. Tablecloths are always white in color to observe if the table
is hygienic or not.
18. What is the last guidelines in Table Skirting?
a.Assess and observe the gap between the edge of the skirting cloth
and the floor. There should be a ½ inch to 1 inch gap in between.
b.Utilize the balance and harmony in making a table skirting work.
c. Clean as you go (CAYGO).
d.Direct safety and sanitation at all times to prevent further
accidents.
19. In the first technique in table skirting, in setting the top cloth, the
first thing to do is .
a. Tightly pin the excess garment of the tablecloth using
thumbtacks to the under portion of the table.
b. Make sure it is very tight for this will be the base of our designs.
c. Spread the tablecloth across the table. Make sure the surface is
design.
d. Fold the skirting cloth according to your length and pin the edge.
20. In the first technique in table skirting, in setting the top cloth, the
second thing to do is .
a. Fold the skirting cloth according to your length and pin the edge.
b. Spread the tablecloth across the table. Make sure the surface is
design.
c. Tightly pin the excess garment of the tablecloth using
thumbtacks to the under portion of the table.
d. Measure or estimate the length of the pleats of your chosen design.

Services NC II

ANSWER KEY:
1. C
2. D
3. B
4. B
5. A
6. B
7. A
8. C
9. A
10. A
11. D
12. A
13. D
14. A
15. A
16. C
17. A
18. C
19. C
20. C

State College
Page 106 of
Services NC II

Performance Test
Specific Instruction for the Candidate

Qualification FOOD AND BEVERAGE SERVICES NC II
PREPARE THE DINING
Unit of Competency ROOM/RESTAURANT AREA FOR
SERVICE
General Instruction: Given the necessary tools, materials and
equipment, you are required to perform the preparation of the
dining room/restaurant area for service for 1 hr and 30 mins.
Specific Instruction:
1. Checks the condition of different service wares.
2. Collects all the service wares needed for table setting.
3. Bring and arrange all service wares in the station.
4. Checks tables and chairs.
5. Folded the table napkins.
6. Clean and skirt the table.
7. Set-up the service wares depend on the type of set-up
given by the trainer.
8. Double check the set-up.
9. Present the set up to the trainer for checking.

Services NC II

Performance Rating Criteria Checklist
Yes No
Tables are set according to the standards of the foodservice

establishment.
In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu
Tableware and glassware are wiped and polished before they are
Cloth napkins are folded properly and laid on the table
Presentation of the cloth napkins are appropriately demonstrated
with the use table appointments.
Table skirting designs are executed properly and appropriately
according to the required style.
Presentations of the table skirting designs are appropriately
demonstrated using the correct procedure.

Services NC II

QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. What are the different table set-up?  
2. What are the different table napkin folding?  
Safety Questions
3. Why it is necessary to double check the table set-up?  
4. How do you check the condition of the table and utensils  
prior to service?
Contingency Questions
5. What will you do if you accidentally broke a service ware  
while setting-up the table?
6. Where you able to locate the first aid kit?  
Job Role/Environment Questions  
7. Why it is necessary to conduct training in the actual work?  
8. Where you able to perform the actual work?  
Rules and Regulations  
9. Why we need to follow the workplace regulation?  
10. What will be the effect of disregarding the rules?  
The candidate’s underpinning
 Satisfactory  Not
knowledge was:
Satisfactory

State College
Page 109 of
Services NC II

TRAINING ACTIVITY MATRIX
Facilities/Tool and Venue Date and
Training Activity Trainee Remarks
Equipment (Workstation/Area) Time
Prayer
Checking of
Attendance
Recap of Activities Laptop Learning Resource 8:00 AM to The trainees actively
All Trainees
Projector with Screen Center 8:30 AM participated.
Unfreezing Activies
Feedback of Training
Rejoinder/Motivation
Course
Requirements / Laptop Learning Resource 8:30 AM to The trainees actively
All Trainees
Learning Outcomes Projector with Screen Center 9:00 AM participated.
and Experience
UC1: Prepare the dining room/restaurant area for service
(Day 1)
The trainees were
9:00 AM to able to read
10:00 AM information sheet
 CBLM on UC1
LO1. Take Table Learning Resource 1.1-1 on Taking
All Trainees
Reservations Center Table Reservation.
They were also able
to answer the Self-
Check and compare

Plan Training Session November 07, 2022 Issued by:
Date Revised: South Cotabato State
Food and Beverage Services Developed by:
NC II Almeda B. Lidasan
Revision No.

their answers with
the answer key.
The trainees were
given a time to make
10:00 AM to their script and
 Telephone 12:00 AM
 Reservation Sheets practice it.
All Trainees
 Logbook Practical Work Area
 Computer
 Reservation Cards
LUNCH BREAK 12:00 PM to 1:00 PM

All Trainees
(By-Pair)
1st Pair:
-Jose Abad The trainees were
-Cathy Baylon  Telephone able to perform the
 Reservation Sheets task sheet 1.1-1 and
Demonstration on Practical Work Area
2nd Pair:  Logbook 1:00 PM to refer their
Taking Table
Kristine Cruz  Computer 5:00 PM performance using
Reservations
-Kyla Cortes  Reservation Cards the Performance
Criteria Checklist
3rd Pair: 1.1-1
-Rouie Dela Cruz
-Jane Dela Vega

Developed by:
Food and Beverage Services
Revision No.

4th Pair:
- Glaiza De Castro
-Kokoy De Santos
5th Pair:
-Kristell Fugar
-Angel Guardian
6th Pair
Liza Garcia
-Jennie Kim
7th Pair/Group:
-Kyle Martinez
-Nicole Mercado
-Reina Rivas
The trainees were
able to read
information sheet
1.2-1 on Service
Stations, Tableware
LO2. Prepare Service (Day 2)
Learning Resource and Dining Room
Stations and All Trainees  CBLM on UC1 8:00 AM to Equipment.
Center
Equipment 10:00 AM
They were also able
to answer the Self-
Check and compare
their answers with
the answer key.

Revision No.

 Napkins
 Menu Folders
 Order Slips
 Wine List
 Condiments
 Toothpicks The trainees were
 Table Cloth/Placemats able to familiarized
 Salt and Pepper the different tools
Shakers 11:00 AM to and equipment used
All Trainees Practical Work Area
 Tableware 12:00 PM in the Preparation of
 Service tray stands Dining
 Gueridon Room/Restaurant
 Cake display Area
 Refrigerator/Chillers
 Coffee
makers/machines
 Wine service
equipment
LUNCH BREAK (12:00 PM to 1:00 PM)
The trainees were
able to read
information sheet
1.3-1 on Table Set-
LO3. Set-up the up.
Learning Resource 1:00 PM to
tables in the dining All Trainees  CBLM on UC1 Center 2:00 PM They were also able
area
to answer the Self-
Check and compare
their answers with
the answer key.
Revision No.

The trainees were
 Dinnerware/Chinaware given a time to
 Glassware 2:00 PM to
All Trainees Practical Work Area practice and
 Silverware/Flatware 5:00 PM
familiarized the
 Holloware different table set-up.
The trainees were
able to perform the
 Dinnerware/Chinaware (Day 3) task sheet 1.3-1 and
Demonstration on  Glassware refer their
All Trainees Practical Work Area 8:00 AM to
Table Set-up  Silverware/Flatware performance using
12:00 PM the Performance
 Holloware
Criteria Checklist
1.3-1
LUNCH BREAK 12:00PM to 1:00PM
The trainees were
able to read
information sheet
1.3-2 on Napkin
Folding Style
All Trainees  CBLM on UC1 Learning Resource 1:00 PM to They were also able
Center 3:00 PM to answer the Self-
Check and compare
their answers with
the answer key.
All Trainees  Laptop The trainees viewed

 Projector with Screen video presentation on

Revision No.

different table napkin
folding styles.
The trainees were
given time to practice
3:00 PM to
All Trainees  Napkin Cloth Practical Work Area and familiarized
5:00 PM
different table napkin
folding styles.
The trainees were
able to perform the
(Day 4) task sheet 1.3-2 and
Demonstration on refer their
All Trainees  Napkin Cloth Practical Work Area 8:00 AM to
Napkin Folding Style performance using
10:00 AM the Performance
Criteria Checklist
1.3-2.
The trainees were
able to read
Learning Resource 11:00 AM to
All Trainees  CBLM on UC1 information sheet no.
Center 12:00 PM
1.3-3 on Different
Table Skirting.
 Table The trainees proceed
All Trainees  Table Cloth Practical Work Area
on performing the
Demonstration on (Three Groups)  Skirting Cloth 1:00 PM to task sheet no. 1.3-3.
Table Skirting  Pins 5:00 PM
1st Group: Work Station 1 The trainees were
 Thumbtacks
-Jose Abad  Beads able to compare their
 Sequin performance on the
Revision No.

-Cathy Baylon  Tassel Work Station 2 performance criteria
checklist
-Kristine Cruz
satisfactorily.
-Kyla Cortes Work Station 3
-Rouie Dela Cruz
2nd Group:
-Jane Dela Vega
-Glaiza De Castro
-Kokoy De Santos
-Kristell Fugar
-Angel Guardian
3rd Group:
-Liza Garcia
-Jennie Kim
-Kyle Martinez
-Nicole Mercado
-Reina Rivas
LO4. Set the (Day 5) The trainees were

Learning Resource able to read
mood/ambiance of All Trainees  CBLM on UC1 8:00 AM to
Center information sheet no.
the dining area 12:00 PM
1.4-1 on Setting the
Revision No.

Ambiance of the
Dining Area and were
also able to answer
the self check no.
1.4-1 and compare
their answers on the
answer key.
The trainees
Session Evaluation Learning Resource 1:00 PM to participated actively
Session Evaluation All Trainees
Form Center 1:30 PM in evaluating the
training session.

Revision No.

PRINTED POWERPOINT PRESENTATION
Plan Training Date Developed: Document No. 001

October 16, 2022 Issued by:
Food and Beverage Developed by: 169
Almeda B. Lidasan

Almeda B. Lidasan

169
Almeda B. Lidasan

Page 121 of
Developed by: State College
Food and Beverage 169
Almeda B. Lidasan

Supervised
Work-Based

Supervised Work- November 11, 2022 Issued by:
Based Date Revised: South Cotabato
Page 122 of
Developed by:
State College
Services NC II Almeda B. Lidasan
Revision No.

TRAINING PLAN
Qualification: FOOD AND BEVERAGE SERVICES NC II
Trainees’ Facilities/T
Training Mode of Assessment
Training Staff ools and Venue Date and Time
Activity/Task Training Method
Requirements Equipment
Prepare the Dining Room/Restaurant Area for Service
Take Table Perform Table Learnership Almeda B. Telephone South Practical/De October 28,
Reservation Reservation Program Lidasan Cotabato monstration 2022, 08:00AM
Reservation
following the State College to 4:00PM
Sheet
proper
procedures in
reservation
Prepare Service Familiarize the Learnership Almeda B. Different South Written October 28,
Stations and proper Program Lidasan tableware Cotabato and/or oral 2022, 08:00AM
Equipment preparations of and dining State College questions to 4:00PM
service stations room
and handling of equipment
tableware and
equipment
Set up the tables in Set the tables Learnership Almeda B. Different South Practical/De October 28,
the Dining Ares according to the Program Lidasan tableware, Cotabato monstration 2022, 08:00AM
food service and dining State College to 4:00PM
establishment room
standards equipment

Supervised Work-Based Date Revised: South Cotabato State
Revision No.

Familiarize and Table
perform Table Skirting and
Napkin Folding set-up
paraphernali
a
Perform Table
Skirting
Cloth
napkins
Set the Perform proper Learnership Almeda B. Different South Written October 28,
mood/ambiance of setting of the Program Lidasan tableware Cotabato and/or oral 2022, 08:00AM
the dining area ambiance of the and dining State College questions to 4:00PM
dining area room
equipment
Table
Skirting and
set-up
paraphernali
a
Cloth
napkins
Ms. LEXI GONZALES

OJT Coordinator Mr. BUBOY VILLAR
Supervisor
Revision No.

Technical Education and Skills Development Authority Instructions:
South Cotabato State College This Trainees’ Record Book (TRB) is intended to serve
as record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually become
TRAINEE’S RECORD BOOK evidence that can be submitted for portfolio assessment and
for whatever purpose it will serve you. It is therefore
important that all its contents are viably entered by both the
trainees and instructor.
The Trainees’ Record Book contains all the required
I. competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
Trainee’s No. 001 training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
NAME: KYLA C. CORTES accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
QUALIFICATION: FOOD AND BEVERAGE SERVICES NC II maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
TRAINING DURATION : 320 HOURS form part of the permanent trainee’s document on file.
TRAINER: ALMEDA B. LIDASAN THANK YOU.

Food and Beverage Services College Page 125 of 169
Developed by:
Revision No.

NOTES: Unit of Competency: 1 PREPARE THE DINING
ROOM/RESTAURANT AREA FOR SERVICE
During the conduct of the training, it is
inevitable to encounter some problems, either minor NC Level II
or major problem.
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
One of the problem encountered was a trainee
1. Take tabe 1.1 Inquiries are September Completed
were not able to perform some task because she’s reservations answered promptly, 07, 2022
clearly and
experiencing distress from some personal reason. accurately.
What I did as her trainer, I gave her enough 1.2 Pertinent

questions are asked
time to practice more and wait her, with enough valid to complete the
details of the
reason, until she is ready and confident to volunteer reservations.
and execute or perform the task. 1.3 Reservations data

are recorded on forms
accurately based on
While the other trainees, they we’re allowed to establishment’s
move forward or advance to the next unit of standards.
1.4 Details of the
competency at their own. reservations are
repeated back and
confirmed with the
party making the
reservation.
1.5 Additional
Date Developed: Document about
information No. 001
the
Page 126 of 169
College
Revision No.

food service warmers etc. in the
establishment is dining area are
provided when turned on and kept
necessary. ready.
2. Prepare 2.1 Service or waiters September Completed 2.7 Condiments and
service stations stations are stocked 07, 2022 sauce bottles are
and equipment with supplies refilled and the necks
necessary for service. and tops of the
bottles are wiped
2.2 All tableware and
clean and dry.
dining room
equipment are 3. Set up the 3.1 Tables are set September Completed
cleaned, wiped and tables in the according to the 07, 2022
put in their proper dining area standards of the food
places. service
establishment.
2.3 Special tent cards
and similar special 3.2In cases where the
displays are putup menu is pre-arranged
for promotion. or fixed, covers are
set correctly
2.4 Cleanliness and
according to the
condition of all
predetermined menu.
tables, tableware and
dining room 3.3Tableware and
equipment are glassware are wiped
checked. and polished before
2.5 Water pitchers they are set up on the
and ice buckets are table.
filled. 3.4Cloth napkins are
2.6 Electrical folded properly and
appliance or laid on the table
equipment like coffee appropriately
pots, tea pots, plate
Page 127 of 169
College
Revision No.

according to napkin 4.6 Decorations are
folding style. set-up according to
theme or concept of
3.5 Buffet or display
the dining room.
tables are skirted
properly taking into
account symmetry, Trainer’s Signature
Trainee’s Signature
balance and harmony
in size anddesign.
4. Set the 4.1 Lights are September Completed
mood/ambiance adjusted according to 07, 2022
of the dining time of the day.
area
4.2 Tables, chairs
and other dining
room furniture are
arranged to ensure
comfort and
convenience of the
guests.
4.3 Appropriate
music is played when
applicable
4.4 Floors/carpets
are cleaned and
made sure are dry.
4.5 Air-condition or
cooling units are
adjusted for the
comfort of the guests

Developed by:
Revision No.

Unit of Competency: 2 WELCOME GUESTS AND TAKE 2.5 Water is served
FOOD AND BEVERAGE ORDERS when applicable,
according to the
NC Level II standards of the
Learning Task/Activity Required Date Instructors foodservice facility.
Outcome Accomplished Remarks 3. Take 3.1 Guests are September Completed
food and presented with the 22, 2022
1. 1.1 Guests are September Completed beverage menu according to
Welcome acknowledged as soon 22, 2022 orders established standard
and greet as they arrive. practice.
guests 1.2 Guests are greeted 3.2 Orders are taken
with an appropriate completely in
welcome. accordance with the
1.3 Details of establishment’s
reservations are standard procedures.
checked based on 3.3 Special requests
established standard and requirements are
policy. notedaccurately.
2. Seat 2.1 Guests are September Completed 3.4 Orders are
the guest escorted and seated 22, 2022 repeated back to the
according to table guests to confirm
allocations items.
2.2 Tables are utilized 3.5 Tableware and
according to the cutlery appropriate for
number ofparty. the menu choices are
2.3 Guests are seated provided and adjusted
evenly among stations in accordance with
to control the traffic establishment
flow of guests in the procedures.
dining room. 4. Liaise 4.1 Orders are placed September Completed
2.4 Cloth napkins are between and sent to the kitchen 22, 2022
opened for the guests kitchen promptly.
whenapplicable. and
Revision No.

service 4.2 Quality of food is
areas checked in accordance
with establishment
standards
4.3Tableware is
checked for chips,
marks, cleanliness,
spills, and drips
4.4 Plates and/or trays
are carried out safely.
4.5Colleagues are
advised promptly
regarding readiness of
items for service
4.6 Information about
special requests,
dietary or cultural
requirements is relayed
accurately to kitchen
where appropriate.
4.7 Work technology
are observed according
to establishment
standard policy and
procedures
Trainee’s Signature Trainer’s Signature

Revision No.

Unit of Competency: 3 PROMOTE FOOD AND descriptions.
BEVERAGE PRODUCTS 2.2 Items on
specials or
NC Level II promos are
Learning Task/Activity Date Instructo offered to assist
guests with food
Outcome Required Accomplis rs and beverage
hed Remarks selections.
2.3 Name of specific
1.Know the 1.1 Names and October Completed
menu items are
product pronunciations 03, 2022
of dishes in the suggested to guests
menu are rather than just
mastered. mentioning the
1.2 Ingredients of general categories
dishes are in the menu to
memorized. help them make the
1.3 Sauces and choice and know
accompaniments what they want.
are known by 2.4 Standard food
heart. and beverage
1.4 Descriptions of pairings are
every item in the recommended.
menu are studied.
1.5 Common food 2.5 Several
allergens are choices are given
mastered to prevent to provide more
serious health optionsto guests
consequences. 2.6 Descriptive
2.1 Information words are used
2. October Complete
while explaining
Undertake about the food 03, 2022 d
items are the dishes to
Suggestive provided in clear make it more
selling explanations and tempting and

Food and Beverage Services College
Revision No.

appetizing.
2.7 Suggestive
selling is carried
out discreetly so as
not to be too
pushy or
too aggressive.
3. Carry 3.1 Slow moving October Complete
out but highly 03, 2022 d
profitable items are
upselling suggested to
strategies increase guest
check.
3.2 Second servings
of items ordered are
offered.
3.3 Food portion or
size is mentioned
for possible
adjustments with
the orders.
3.4 New items are
recommended to
regular guests to
encourage them to
try other items in
the menu.

Trainee’s Signature Food and Beverage Signature
Trainer’s Services Developed by:
Revision No.

Unit of Competency: 4 PROVIDE FOOD AND serving style
BEVERAGE PRODUCTS TO GUESTS standards.
NC Level II 1.6 Name of the
dish or order is
Learning Task/Activity Date Instructors mentioned upon
Outcome Required Accomplished Remarks serving theguest.
1.Serve food 1.1 Food orders are October 28, Completed 1.7 Sequenceof
orders picked up promptly 2022 service and meal
from service areas. delivery is
1.2 Food orders are monitored in
checked for accordance with
presentation and enterprise
appropriate garnish procedures.
and 2. Assist the 2.1 Additional October 28, Completed
accompaniments. diners requests or needs of 2022
the guests are
1.3 Food orders are
anticipated.
served to the guests
who orderedthem. 2.1 Additional
food and beverage
1.4 Food orders are are offered and
served and cleared served at the
with minimal appropriate
disturbance to the times.
other guests and in 2.3 Necessary
accordance to condiments and
hygienic appropriate
requirements. tableware are
1.5 Food orders are provided based on
served in the food order.
accordance with 2.4 Delays or
the enterprise deficiencies in
service are
Revision No.

based on enterprise 3.5 Coordinated
policy. service of meal
2.5 The “3- courses is ensured.
minute check” 3.6Assigned areas
is conducted to are kept clean in
check guest ‘s accordance with
satisfaction. enterprise
2.6 Children and procedures.
guests with
special needs are 3.7 Tables are
treated cleared and soiled
with extra attention dishes prepared to
and care. be brought for
3. Perform 3.1Servicew are are October 28, Completed dishwashing after
banquest or prepared and 2022 the event or
catering checked for function,
food service completeness ahead 3.8 Number of
of time. guests being served
3.2 Tables and is noted and
chairs are set up in monitored.
accordance with the 4.Serve October 28, Completed
4.1 Beverage orders
event requirements. beverage 2022
are picked up
3.3 Food is served orders promptly from the
according to bar.
general service 4.2 Beverage orders
principles. are checked for
3.4 Food is handled presentation and
based on food safety appropriate
procedures. garnishes.
4.3 Beverages are
served at
Revision No.

appropriate times 5.2 Amount due is
during meal. verified with
customer.
4.4 Beverages are
5.3 Cash and non-
served efficiently
cash payments are
according to
accepted and
established
receipts are
standards of service.
issued.
4.5 Beverages are 5.4 Change are
served at the right given as required.
temperature. 5.5 Required
4.6 For full bottle documentation is
wine orders, wine completed in
is opened accordance with
efficiently with enterprise policy.
minimal 6. Conclude 6.1 Soiled dishes October 28, Completed
disturbance to the food service are removed when 2022
other guests. and close guests are finished
4.7 Wine service down dining with the meal.
is carried out in area
6.2 Food scraps are
accordance with handled in
establishment accordance with
procedures. hygiene regulations
4.8 Coffee and/or and enterprise
tea service is carried procedures.
out in accordance
6.3 Equipment are
with establishment
cleaned and stored
procedure.
in accordance with
5. Process October 28, Completed
hygiene regulations
payments 5.1 Bills are prepare 2022
and enterprise
and receipts andprocessed
procedures.
accurately in
coordination with
cashier.
Supervised Work-Based Date Revised:
South Cotabato State
Services NC II Almeda B.
Lidasan Revision No.

6.4 Tables are
cleared, reset and
made ready for the
next sitting when
guests are finished
with the meal.
6.5 Guests are
thanked and given a
warm farewell.
6.6 Electrical
equipment are
turned off where
appropriate.
7. Manage 7.1 Levels of October 28, Completed
intoxicated intoxication of 2022
persons customers are
determined
7.2 Difficult
situations are
referred to an
appropriate person
7.3 Appropriate
procedures are
applied to the
situation and in
accordance with
enterprise policy
7.4 Legislative Trainer’s Signature
requirements are Trainee’s Signature
applied

Developed by:
Revision No.

Unit of Competency: 5 PROVIDE ROOM SERVICE 1.6 Relevant
information are
NC Level II
recorded and
Learnin Task/Activity Date Instructor checked in
g Accomplishe s accordance with
Required
establishment
Outcome d Remarks policy and
1.Take and 1.1 Telephone call November 18, Completed procedures
process is answered 2022 1.7 Room service
room promptly and orders received
service courteously in from doorknob
orders accordance with dockets are
customer service interpreted
standards. accurately.
1.2 Guests’ name 1.8 Orders are
is checked and promptly
used throughout transferred and
theinteraction relayed to
1.3 Details of appropriate
orders are location for
clarified, repeated preparation.
and checked with 2. Set up 2.1 Room service November 18, Completed
guests for trays and equipment and 2022
accuracy trolleys supplies are
prepared in
1.4 Suggestive accordance with
selling techniques establishment
are used. procedures.
1.5 Guests are 2.2 Proper room
advised of service equipment
approximate time and supplies are
of delivery selected and
Revision No.

checked for the with
cleanliness and establishment’s
condition. service
2.3 Trays and procedures.
trolleys are set up 3.3 Guests are
keeping in mind asked where they
balance,safety and want the tray or
attractiveness. trolleypositioned.
3.4 Food orders
2.4 Room service
are delivered on
trays or trolleys
the time desired
are set up
by the guest.
according to the
4. Present 4.1 Guests’ November 18, Completed
food and beverage
room accounts are 2022
ordered
service checked for
2.5 Orders are account accuracy and
checked before presented in
leaving the accordance with
kitchen for establishment
delivery. procedures
2.6 Food items 4.2 Cash
are covered payments are
during acknowledged
transportation to and then
3. Present theroom. November 18, Completed presentedto
and serve 3.1 The guest’s 2022 the cashier
food and name is verified for
beverage on the bill before processing in
orders to announcing the accordance
guests staff’s presence with
outside the door. establishment
guidelines
3.2 Guests are
4.3 For charge
greeted politely in
accounts, guests
accordance with
Supervised Work-Based Date Revised:
South Cotabato State
Food and Beverage College Page 138 of 169
Developed by:
Services NC II Almeda B.
Lidasan Revision No.

are asked to sign Unit of Competency: 6 RECEIVE AND HANDLE GUEST CONCERNS
the bills. NC Level II
5. Clear 5.1 Procedure to November 18, Completed
away room take away the tray 2022 Date Developed: Learning Document No.Required
Task/Activity 001 Date Instructo
service or trolley when Supervised Work-Based Date Revised: Outcome Accomplishe rs
equipment the guests have South Cotabato State d Remarks
finished Food and Beverage Services
their Developed by:
1. Listen to 1.1 The entire December Complete
meal is explained. NC II Almeda B. Lidasan
the story or No.
Revision issue of 01, 2022 d
5.2 Floors are
complaint concern is
checked and
obtained from the
cleared in
guest without
accordance
interruption.
with
1.2 Details of the guest
establishment
complaint or concern
policy and
are noted.
guidelines.
1.3 Full attention is
5.3 Dirty
given to the
trays are
complaining guest.
cleared in
1.4 Guest complaint is
accordance
paraphrased to
with the
determine if theconcern
establishmen
is correctly understood.
t’s procedure.
2. Apologize 2.1 Sincere apology is December Complet
5.4 Trays and
to the offered for the 01, 2022 ed
trolleys are
guest disservice.
cleaned and
2.2 Empathy is shown
returned to the
to the guest to show
roomservice area.
genuine concern and
consideration.
2.3 Excuses or blaming
Trainee’s Signature Trainer’s Signature others are avoided.

2.4 Gratitude is
expressed to the guest
for bringing the matter
up for attention.
3.Take proper 3.1Appropriate action December Compl
action on the is taken regarding 01, 2022 eted
complaint guest’sconcerns.
3.2.The right person or
department who can
solve the problem is
informed for proper
action.
3.3 Difficult situations
or serious concerns are
elevated or referred to
higher authority.
3.4 Problem is followed-
up to check whether it
solved ornot.
4.Record 4.1 Complaints are December Complet
complaint documented according 01, 2022 ed
to the establishment
standard procedures.
4.2 Persons concerned
are recognized and
actions taken are
recorded.
4.3 Feedback received
from guests is logged Trainee’s Signature Trainer’s Signature
and collated.

Revision No.

TRAINEE’S PROGRESS SHEET
Name : Trainer : ALMEDA B. LIDASAN

KYLA C. CORTES
Food and Beverage Nominal
Qualification : : 320 Hrs.
Services NC Duration
Training Date Date Trainee’s Supervisor’s
Units of Competency Training Activity Rating
Duration Started Finished Initial Initial
1. Prepare the dining 1.1 Take table 40 hrs AUGUST SEPTEMBER Completed
room/restaurant reservation 22, 2022 7, 2022
area for service 1.2 Prepare service
stations and
equipment
1.3 Set-up the
tables in the
dining area
1.4 Set the mood /
ambiance of the
dining area
2. Welcome guests 2.1 Welcome and 90 hrs AUGUST SEPTEMBER Completed

and take food and greet guest 22, 2022 22, 2022
beverage orders 2.2 Seat the guest
2.3 Take food and
beverage orders
2.4 Liaise between
kitchen and
service areas
3. Promote food and 3.1 Know the 60hrs AUGUST OCTOBER 3, Completed
beverage products product 22, 2022 2022
Revision No.

3.2 Undertake
suggestive
selling
3.3 Carry out
upselling
strategies
4. Provide food and 4.1 Serve food 30 hrs AUGUST OCTOBER Completed
beverage services to orders 22, 2022 28, 2022
guests 4.2 Assist the
diners
4.3 Perform
banquest or
catering food
service
4.4 Serve beverage
orders
4.5 Process
payments and
receipts
4.6 Conclude food
service and
closedown
dining area
4.7 Manage
intoxicated
persons
5. Provide room 5.1 Take and 90 hrs AUGUST NOVEMBER Completed

service process room 22, 2022 18, 2022
service orders
5.2 Set up trays
and trolleys

Revision No.

5.3 Present and
serve food and
beverage orders
to guests
5.4 Present room
service account
5.5 Clear away
room service
equipment
6. Receive and hande 6.1 Listen to the 10 hrs AUGUST DECEMBER Completed
guest concerns complaint 22, 2022 01, 2022
6.2 Apologize to the
guest
6.3 Take proper
action on the
complaint
6.4 Record
complaint
Total 320hrs
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Revision No.

ACHIEVEMENT CHART
FOOD AND BEVERAGE SERVICE NCII

Revision No.

PROGRESS CHART
FOOD AND BEVERAGE SERVICE NCI

Revision No.

Maintain
Training
Facilitie
s

November 05, 2022 Issued by:
Maintain Training
Date Revised: South Cotabato
Facility
Almeda B. Lidasan

OPERATIONAL PROCEDURE
Equipment Type Guéridon Trolley
Equipment Code FBS-GT01
Location Practical Work Area
Operation Procedure:
A guéridon trolley or Flambè Trolley is a small mobile trolley that holds a
portable heating unit called réchaud to serve flambéd dishes that can be
placed alongside the guest‘s table. The trolley consists of one or two
burners, a gas cylinder and work and storage, space for plates and
cooking equipment. Using this trolley, the food is flambéed at the guest‘s
table. To flambé, food means to cook it at the guest‘s table. The food is
flambéd with the addition of spirit before it is presented to the guest.
Procedures in using Guéridon Trolley:
1. Preparing the Gueridon Trolley;
a. Prepare the pots and pans

b. Prepare the cooking oils and utensils
c. Check sufficient fuel sources
d. Put cleaning items, cloths and rags
e. Prepare the crockery and cutlery
f. Prepare the service plates, platters and utensils
g. Prepare condiments and proprietary sauces
h. Prepare basic maintenance to trolleys and burners
2. Identify ingredients according to recipes.

3. Assemble ingredients.
4. Conduct preparation activities.
5. Position gueridon trolleys for maximum impact.
6. Prepare and serve menu items.
Maintain Training Date Developed: Document No. 001

Facility
169
Almeda B. Lidasan

HOUSEKEEPING SCHEDULE
FOOD AND
Qualification Station/Bldg Welding (WAF)
BEVERAGE SERVICES
NCII
Area/Section Practical Work Area Working Area
In-Charge ALMEDA B. LIDASAN
Schedule for the Month of October, 2022

Responsible
ACTIVITIES Daily Evey Weekl Every Month Remarks
Person other y ly
15th
Day Day
1. Clean the floor Activity is done
Utility X before and after
area
Personnel using the area
2. Cean windows Activity is done

Utility X
weekly before
and walls. and after using
Personnel the area
3. Remove the cab Activity is done

webs at the Utility X
weekly before
and after using
ceiling. Personnel the area
4. Clean and arrange

the tableware,
Activity is done
lines and table
Utility X
weekly before
cloths in its and after using
Personnel the area
designated
cabinet/storage.
5. Clean and arrange

Activity is done
the tables and Utility X before and after
chairs. Personnel using the area
6. Check the
condition of the Activity is done
food & beverage Utility X
weekly before
and after using
services Personnel the area
equipment.
7. Check the lights Activity is done

and power Utility X
weekly before
and after using
connections. Personnel the area
8. Dispose waste Activity is done

Utility X before and after
properly.
Personnel using the area

Facility
Date Revised: South Cotabato Page 148 of
Developed by: State College 169
Food and Beverage
Almeda B. Lidasan

EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Gueridon Trolley
EQUIPMENT CODE FBS-GT01
LOCATION Practical Work Area
Schedule for the Month of October
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
1. Clean the trolley Activity is

before use. Trainees/ done before
x
Trainer and after
using the
equipment
2. Check the correct Activity is done
Trainees/
type and size of the x before using
trolley.
Trainer the equipment.
3. Check if the trolley is
assembled and ready
for use. Activity is done
Trainees/
 Check the x before using
Trainer the equipment.
wheels to
ensure they are
well lubricated.
4. Ensure all items are

Activity is done
clean between Trainees/
x before using
preparing different Trainer the equipment.
gueridon dishes.
5. Clean all parts of the Activity is
lamps regularly. Trainees/ done before
x
Trainer and after
using the
equipment.
6. Clean and maintain Activity is done
Trainees/
the stove used in the x before using
trolley. Trainer the equipment.

Facility
Page 149 of
Developed by: State College
Almeda B. Lidasan

WORKSHOP INSPECTION CHECKLIST

Area/Section Practical Work Area In-Charge ALMEDA B. LIDASAN
YES NO
INSPECTION ITEMS
/ 1. Is the floor area clean?
/ 2. Are the windows and walls clean?
/ 3. Are the cab webs at the ceiling removed?
/ 4. Are the tableware, linens and table cloths was clean

and arranged in its designated cabinet/storage?
/ 5. Are the tables and chairs clean and well aranged?
/ 6. Are the light and power connections checked?
/ 7. Are the waste disposed properly?
Remarks:
Inspected by: Hanabi Teves Date: November 18, 2022

Facility
Food and Beverage
Almeda B. Lidasan

EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number : FBS-GT01
Location : Practical Work Area
YES NO INSPECTION ITEMS
/ 1. Is the trolley clean before use?
/ 2. Is the correct type and size of the trolley checked?
/ 3. Is the trolley assembled and ready for use? Are the wheels
was checked first to ensure if they are well lubricated?
/ 4.Are the items clean between the preparation of different
gueridon dishes?
/ 5. Is the parts of the lamps regularly clean?

/ 6.Is the stove used in the trolley was clean and maintained?
Remarks:
Inspected by: Hanabi Teves Date: November 18, 2022

Facility
169
Almeda B. Lidasan

WASTE SEGREGATION
LIST
Area/Section PRACTICAL WORK AREA
In-Charge ALMEDA B. LIDASAN
GENERAL / ACCUMULATED WASTE SEGREGATION METHOD
WASTES
Recycle Compose Dispose
1. Wine Bottles X
2. Broken glassware X
3. Broken dinnerware X
4. Torn table cloths X

5. Torn table napkins X
6. Broken chairs and tables X
7. Broken/Damaged X
trolleys

Facility
Food and Beverage
Almeda B. Lidasan

WORK REQUEST
Unit Description: GUERIDON TROLLEY
No.FBS
-GT01
Observation/s: Damage Wheels Date Reported:
October 2, 2022
Reported by:
Almeda B. Lidasan
Activity: Date completed:
Replacement of wheels October 20, 2022
Cost: Signature:
P499.00
Ms. Anna Garcia

Spare parts used: New wheels

Facility
Food and Beverage
Almeda B. Lidasan

Republic of the Philippines
Technical Education and Skills Development Authority
Brgy. Dajay, Surallah, South Cotabato
PURCHASE REQUEST
Quantity Units Description Unit Price Total Prices

10 pcs 16”x16” Table Napkin 36.00 360.00
Cloth
2 pcs Table Skirting Coths 1,064.00 2128.00
2 pcs Menu Folders 120.00 240
2 pcs Order Pads 35.00 70.00
2 pcs Bill Folder 110.00 220.00
2 pcs Change Trays 168.00 336.00
Total 3354.00
Amount
Purpose: To be used in the preparation of dining room/restaurant area.
REQUESTED BY:
ALMEDA B. LIDASAN
Trainer
APPROVED BY:
Ms. ANNA RUIZ

Department Head

Facility
Food and Beverage
Almeda B. Lidasan

lOMoARcPSD|38554027
FOOD AND BEVERAGE SERVICES

WORKSHOP LAYOUT 105 square meters

Maintain Training Facility Date Revised: South Cotabato State
College Page 155 of
169
Revision No.
Downloaded by Jamaica Temblor (jamtemblor01@gmail.com)

TRAINING EVALUATION SHEET
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness
of the Supervised Industry Training (SIT) or On the Job Training
(OJT) you had with the Industry Partners of South Cotabato State
College. Please check (/) the appropriate box corresponding to your
rating for each question asked. The results of this evaluation shall
serve as a basis for improving the design and management of the SIT
in SDV Hotel & Restaurant to maximize the benefits of the said
Program. Thank you for your cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very
Satisfactory 3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
NA – not applicable
Item
No. Question
Ratings
N
INSTITUTIONAL EVALUATION 1 2 3 4 5
A
Has South Cotabato State College
1 (SCSC) conducted an orientation about
the SIT/OJT program, the requirements
and preparations needed and its
expectations?
2 (SCSC) the provided the necessary
assistance such as referrals or
recommendations in finding the company
for your OJT?
Has the industry partner showed
3 coordination with South Cotabato State
College (SCSC) in the design and
supervision of the SIT/OJT?
Has your in – school training adequate
4 to undertake industry partner
assignment and in challenges?
Supervised Work- Date Developed: Document No. 001

Page 156 of
Food and Beverage Developed by: State College
169
Services Almeda B. Lidasan
NC II Revision No.

5 (SCSC) monitored your progress in the
Industry
Has the Supervision been effective in

6 achieving your OJT objectives and
providing feedbacks when necessary?
Did South Cotabato State College
7 (SCSC) conduct assessment of your
SIT/OJT program upon completion?
Were you provided with the result of the
8 Industry and South Cotabato State
College (SCSC) assessment of your OJT?
Comments/Suggestions:

NC II Revision No.

Item
No. Question Ratings
N
INDUSTRY PARTNER 1 2 3 4 5
A
Was the SDV Hotel & Restaurant
appropriate for your type of training required
1 and/or desired?
Has the SDV Hotel & Restaurant designed

the training to meet your objectives and
2 expectations?
Has the SDV Hotel & Restaurant showed

coordination with (your institution) in the
3 design and supervision of the SIT/OJT?
Has the SDV Hotel & Restaurant and

its staff welcomed you and treated you
4 with respect and understanding?
Has the SDV Hotel & Restaurant

facilitated the training, including the
provision of the necessary resources
5 such as facilities and equipment needed
to
achieve your OJT objectives?
Has SDV Hotel & Restaurant assigned a
supervisor to oversee your work or
6 training?
Was the supervisor effective in

supervising you through regular
7 meetings, consultations and advise?
Has the training provided you with the

necessary technical and administrative
8 exposure of real world problems and
practices?

Page 158 of
169
NC II Revision No.

Has the training program allowed you to
develop self-confidence, self-motivation
9 and positive attitude towards work?
Has the experience improved

your personal skills and human
10 relations?
Are you satisfied with your training in the

11 Industry?
Comments/Suggestions:
Signature:
Printed Name: Qualification:

Host/Industry Partner:
Supervisor:
Period of Training: Instructor:

Based Date Revised: South Cotabato Page 159 of
Food and Beverage Developed by: State College 169
NC II Revision No.

Interpreted and Analyzed Program Evaluation
RATER A
N
A
Has South Cotabato State College (SCSC)
1 conducted an orientation about the
x
SIT/OJT program, the requirements and
preparations needed and its expectations?
2 the provided the necessary assistance such as
x
referrals or recommendations in finding the
company for your OJT?
3 Has the industry partner showed coordination

with South Cotabato State College (SCSC) x
in the design and supervision of the SIT/OJT?
4 Has your in – school training adequate to

undertake industry partner assignment and x
in challenges?
5 Has South Cotabato State College (SCSC)

x
monitored your progress in the Industry
6 Has the Supervision been effective in

achieving your OJT objectives and providing x
feedbacks when necessary?
7 Did South Cotabato State College (SCSC)

conduct assessment of your SIT/OJT x
program upon completion?

8 Industry and South Cotabato State College x
(SCSC) assessment of your OJT?

Page 160 of
169
NC II Revision No.

N
A
Was the SDV Hotel & Restaurant appropriate

for your type of training required and/or x
1 desired?

the training to meet your objectives and x
2 expectations?
coordination with South Cotabato State x
3 College (SCSC) in the design and supervision of
the SIT/OJT?
Has the SDV Hotel & Restaurant and its
staff welcomed you and treated you with x
4
respect and understanding?
provision of the necessary resources such x
5 as facilities and equipment needed to
achieve your OJT
objectives?
supervisor to oversee your work or x
6
training?
Was the supervisor effective in supervising
you through regular meetings, x
7
consultations and advise?
necessary technical and administrative x
practices?
develop self-confidence, self-motivation and x
9
positive attitude towards work?

Page 161 of
169
NC II Revision No.

Has the experience improved your x
10 personal skills and human relations?
11 Are you satisfied with your training in the x

Industry?
RATER B
N
A
x
SIT/OJT program, the requirements and
x
referrals or recommendations in finding the
3 Has the industry partner showed coordination

with South Cotabato State College (SCSC) x
4 Has your in – school training adequate to

undertake industry partner assignment and x
in challenges?
5 Has South Cotabato State College (SCSC)

x
monitored your progress in the Industry
6 Has the Supervision been effective in

achieving your OJT objectives and providing x
7 Did South Cotabato State College (SCSC)

conduct assessment of your SIT/OJT x

NC II Revision No.

N
A

1 desired?

2 expectations?
the SIT/OJT?
4
achieve your OJT
objectives?
6
training?
7
practices?

Page 162 of
169
NC II Revision No.

9
Has the experience improved your x

10 personal skills and human relations?
11 Are you satisfied with your training in the x

Industry?
RATER C
N
A
SIT/OJT program, the requirements and x
referrals or recommendations in finding the x
Has the industry partner showed coordination
3 with South Cotabato State College (SCSC)
in the design and supervision of the SIT/OJT? x
Has your in – school training adequate to

4 undertake industry partner assignment and
in challenges? x

5 monitored your progress in the Industry
x

6 achieving your OJT objectives and providing
feedbacks when necessary? x

Page 163 of
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NC II Revision No.

Did South Cotabato State College (SCSC)
7 conduct assessment of your SIT/OJT
program upon completion? x

N
A
1 desired?
2 expectations?

the SIT/OJT?
4
achieve your OJT
objectives?
6
training?

7

NC II Revision No.

practices?
9
Has the experience improved your

personal skills and human relations? x
10

11 x
Industry?

Page 165 of
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NC II Revision No.

Average Ratings
INSTITUTIONAL EVALUATION Average

SIT/OJT program, the requirements and 4.33
referrals or recommendations in finding the 4.00
Has the industry partner showed coordination
3 with South Cotabato State College (SCSC) 4.33
Has your in – school training adequate to

4 undertake industry partner assignment and 4.00
in challenges?
5 monitored your progress in the Industry 4.67

6 achieving your OJT objectives and providing 3.67
Did South Cotabato State College (SCSC)
7 conduct assessment of your SIT/OJT 4.67
8 Industry and South Cotabato State College 3.33

Page 166 of
169
NC II Revision No.

INDUSTRY PARTNER Average
Was the SDV Hotel & Restaurant appropriate for

4.33
1 your type of training required and/or desired?
Has the SDV Hotel & Restaurant designed the

training to meet your objectives and expectations? 3.67
2
coordination with (your institution) in the design 4.00
3 and supervision of the SIT/OJT?
Has the SDV Hotel & Restaurant and its staff

welcomed you and treated you with respect 4.00
4
and understanding?
Has the SDV Hotel & Restaurant facilitated the

training, including the provision of the
necessary resources such as facilities and 4.33
5 equipment needed to achieve your OJT
objectives?
supervisor to oversee your work or training? 4.33
6

you through regular meetings, consultations 4.33
7 and advise?

necessary technical and administrative
4.67
8 exposure of real world problems and practices?
Has the training program allowed you to develop

self-confidence, self-motivation and positive 3.67
9 attitude towards work?
Has the experience improved your

personal skills and human relations? 3.67
10

11 Industry? 4.00

Page 167 of
169
NC II Revision No.

General Interpretation:
As showed on the results, the South Cotabato State College (SCSC)
satisfactorily and conducted orientation about the Supervised-Industry
Training (SIT) or On the Job (OJT) program. The institution also effectively
provided necessary assistance to the trainee and showed coordination with
the industry partner in the design and supervision of the SIT/OJT. In
addition, the South Cotabato State College also satisfactorily monitored the
progress in the Industry and successsfully conducted assessment on the
SIT/OJT program.
Meanwhile, the SDV Hotel and Restaurant, the imdustry partner,
satisfactorily coordinated also with the institution and the staffs of the SDV
Hotel and Restaurant welcomed the trainees and treated them with utmost
respect and understanding. The SDV Hotel and Restaurant also
satisfactorily facilitated the training, including the provision of the necessary
resources such as the facilities and equipment needed to achieve the OJT
objectives. The SDV Hotel and Restaurant also assigned supervisor to
oversse the training and the supervisor satisfactorily supervised the
training. In addition, the training also satisfactorily provided the trainees
with the necessary technical and administrative exposure on the real world
problems and practices. Therefore, the trainees were satisfied with the
training in the SDV Hotel and Restaurant.
Recommendation:
The institution should improve their supervision to achieve the OJT
objectives and should provide more feedbacks if necessary.
On the other hand, the industry partner should also improve the
design of their training to meet the trainees objectives and expecations. The
training program should also give or provide more opportunities were the
trainees could develop more their self-confidence, self-motivation and
positive attitude towards work. In this way, the trainees will also improve
their personal skills and human relations.

NC II Revision No.

Solution:
Average= (Rater A + Rater B + Rater C)/3
Rater A Rater B Rater C Average
5 4 4 4.33
5 4 3 4.00
4 4 5 4.33
4 5 3 4.00
5 5 4 4.67
4 4 3 3.67
4 5 5 4.67
3 3 4 3.33
5 4 4 4.33
4 4 3 3.67
5 3 4 4.00
4 5 3 4.00
4 4 5 4.33
5 4 4 4.33
4 5 4 4.33
4 5 5 4.67
4 4 3 3.67
4 3 4 3.67
4 3 5 4.00

NC II Revision No.

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MY Final TM1 Complete - Trainer's Methodology

Secondary Education (Sultan Kudarat State University)

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Sector : TOURISM (HOTEL AND RESTAURANT

Qualification Title: FOOD AND BEVERAGE SERVICES NC II

Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

Module Title: Preparing the dining room/restaurant area for service

South Cotabato State College

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Services NC II Almeda B. Lidasan Page i of

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Performance Criteria Checklist 90

Training Plan …………………………………………….. 123

Operational Procedure …………………………………………….. 147

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Read Refer to Common office

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 Performance Test on: 1. Taking Table Reservation

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Qualification Title: FOOD AND BEVERAGE SERVICES NC II

Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

Module Title: Preparing the dining room/restaurant area for service

South Cotabato State College

Date Developed: Document No. 001

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References/Further Reading Performance Criteria Checklist Operation

In our efforts to standardize CBLM, the above parts a

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No. Unit of Competency Module Title Code

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The unit of competency “Prepare the Dining Room/Restaurant Area

You are required to go through a series of learning activities in

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UNIT OF COMPETENCY: PREPARE THE DINING ROOM/RESTAURANT

NOMINAL DURATION: 40 HOURS

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