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Technical-Vocational
Education (TVE)
FOOD and BEVERAGE SERVICES
Quarter 1 – Module 3
Set-up the Tables in the Dining Area

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TVE – FOOD AND BEVERAGE SERVICES 10
Alternative Delivery Mode
Quarter 1 – Module 3: Set-up the Tables in the Dining Area
First Edition, 2020

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Published by the Department of Education - Schools Division Office of Makati City

OIC-Schools Division Superintendent: Carleen S. Sedilla CESE
OIC-Assistant Schools Division Superintendent: Brian E. Ilan EdD

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Writer: Alona G. Cuambot

Editor: Marisa S. Santos

Reviewer: Celedonia T. Teneza EdD

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Education Program Supervisor, LRMS

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Education Program Supervisor, EPP/TLE/TVL

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 What I Need to Know
Hello!
This module was designed and written with you in mind. It is here to help you know
and learn things and become more knowledgeable, skillful and efficient individuals. The
scope of this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course but the order in which you read
them can be changed to correspond with the textbook you are now using.

Lesson 1: Prepare the Dining Room/Restaurant Area for Service (AS)

Lesson 2: Welcome Guests and Take Food and Beverage Orders (GO)
Lesson 3: Promote Food and Beverage Products (PP)
Lesson 4: Provide Food and Beverage Services to Guests (SG)
Lesson 5: Provide Room Service (RS)
Lesson 6: Receive and Handle Guest Concerns (GC)

After going through this module, you are expected to:

LO 3. Set-Up tables in the dining area
3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set up on the table
3.4 Fold properly and laid cloth napkins on the table appropriately according to
napkins folding style
3.5 Skirt properly buffet or display tables taking into account symmetry, balance and
harmony in size and design

What I Know

Choose the letter of the best answer. Encircle the correct answer for each question.
1. It was always facing the plate.
a. Fork b. Knife blade c. Knife d. Spoon

2. It goes to the left of the fork, or on the plate.

a. Fork b. Knife blade c. Napkin d. Spoon

3. It goes to the left of the plate.

a. Fork b. Napkin c. Spoon d. Knife blade

4. It is placed in order in which they are used with the first ones placed on the
outside.
a. Fork b. Knife c. Spoon d. Utensils

5. A type of table skirts which are a popular choice due to the simplicity and
reasonable cost.
a. Box pleat b. Gathered or shirred c. Knife pleat d. Swag

6. It is a type of table skirt which is made from a sequence of back-to-back knife

pleats.
a. Box pleat b. Gathered or shirred c. Knife pleat d. Swag

7. It is commonly attached with overlap clips that will not flatten or damage the
table skirt pleating.
a. Box pleat b. Gathered or shirred c. Knife pleat d. Swag

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 8. It works as hula table skirting, tiki bar draping and funky wall decor.
a. Fringe b. Raffia Fringe c. Swag d. Vinyl fabric

9. It is sometimes served with the meal in American service.

a. Coffee b. Smoothie c. Tea d. Wine

10. This are brought to the meal or with coffee.

a. Bread and butter b. Coffee cake c. Cream and sugar d. Dessert

Lesson
Prepare Restaurant/Dining Area
1 for Service

This module was designed in order for you to understand the thoughts about food and
beverage services. This learning material includes all activities about setting up tables
in the dining area that’s the main focus is on American table set up that will be also
useful for those who takes up a career in the Hospitality Industry.

What’s In

Activity
Directions: Fill in the blanks with the correct answer based on the given picture
which describe the Food Service Operation. Put your answers below their pictures. (2
points each) (for illustrator. Please draw the following images below)

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 What’s New

Activity 1.2: Fun Fold!

Direction: Using your own table napkin. Evaluate yourself by writing “correctly done”
inside the column if you identified skills that bare correctly performed.” Incorrectly
done” if your skills are not performed and “not done” if you failed to perform the skill
in table napkin folding. Then, proceed answering the questions given after this
evaluation. Write your answer on a separate sheet of paper and paste it here. You will
garner seven (7) points for perfect score.

Task/ Correctly Incorrectly Not done Remarks

Procedures done Done
Bishop Hat
Candle
Fan
Pyramid
Crown
Lotus/Lily
Rosebuds

Question:
1. What is table napkin folding and its importance?
2. What is the purpose of table napkin?
3. What are the various uses of table napkin in a restaurant?
4. How do you use a table napkin?

What is It

LEARNING COMPETENCIES

LO3: Set-Up tables in the Dining Area

Food and Beverage Services is related to all the activities pertaining to Setting up
the table according to the standards of the food service establishment. Set covers
correctly according to the predetermined menu. Wipe and polish tableware and
glassware before they are set up on the table. Fold properly and laid cloth napkins on
the table appropriately according to napkins folding style. Skirt properly buffet or
display tables taking into account symmetry, balance and harmony in size and design

Proper Table Setting American Style

In this eventful time hosting a dinner party is very common wherein as an FBS
students you need to observe the guidelines in learning how to arrange the plates,
glasses and silverware on the table correctly. Arranging these items according to
American-style etiquette will ensure that each guest has enough room to use her
utensils appropriately and that the setup will be especially appealing and impressive for
those you've invited to dinner.

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 AMERICAN TABLE SET UP
THE TABLE SETTING PROCEDURES OF AMERICAN SERVICE ARE
PERFORMED IN THE FOLLOWING MANNER.

Table setting for breakfast and lunch differs from the dinner setting, for instance
breakfast and lunch are simple meals and employ the use of limited amount of service
ware whereas dinner includes more courses and more service ware.
At least fifteen covers are placed on the table for a dinner using American service but
not more than twenty-five.
Knife is placed with blade facing inward wherein spoons placed at the right side
and fork at the left side of the dinner plate or according to the nature of the meal. The
teaspoon is put on the outside and the soup spoon is placed next to it.
The number of flatware could vary according to the menu, but not more than
three on the either side. If more needed, they are brought at the time the foods are
served. The tips of handling flatware are to be kept about half inch from the table edge.
A service plate or hor d’oeuvre plate may be included on the table setting. A
bread and butter plate are usually placed above the forks and sometimes slightly to the
left side. In some up market restaurants, a hot plate is served in front of the guest and
the food plate is place on top of it.
The butter knife is positioned on the bread and butter plate keeping at the right
angle or parallel to the forks.
The water glass or goblet is placed where glasses are placed above the spoons
and dinner knife and the wine glasses are positioned left side of the water goblet.
Ashtrays, salt and pepper shakers, and decoration are placed in the center of
the table or against the wall in a booth.
The coffee cup and saucer are served on the table just to the right and slightly
above the knife and spoons. In American service, coffee is sometimes served with the
meal. Some fine dining establishment do not allow placing the coffee cup and saucer

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during the setting, these items are usually placed on the table just before serving the
coffee. Cream and sugar are brought to the meal or with coffee.
Clean folded napkins are provided and placed in the center of the cover in front of the
guest.
Chairs are to be out from the table away from the tablecloth, if one is used. The table is
usually with a tablecloth.

What’s More

Activity 1.1: Word Hunt

Directions: Look for words in the puzzle that are associated to Dining Room Table
Set-up and write your answer inside the box below.

I A T F E O D I N I N G C
G H O O D V O P E N U E R
I Y U R H E G G S K T F A
T E S K I R T I N G E I Y
K N I V E S A O T A N N O
E H O C H I B T A N S K N
T P Y H A S L P K T I N O
C T L O S O E U L O L O D
H G I A P F M T R O S B I
E A L R T N O O P S W A N
N G Y K L E N O V O J H K

1.___________ 6. ___________

2.___________ 7. ___________

3.___________ 8. ___________

4.___________ 9. ___________

5.___________ 10. ___________

Activity 1.2: Fill in the blank

Direction: Write the correct answer before each number that correspond to the
3.
description given below.
____________1. It gives the table a neat, tailored appearance.
____________2. It can be fashioned into simple gathers or knife pleats.
____________3. It works equally well in casual or elegant settings
____________4. It creates smooth, precise lines down the length of the skirt.

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____________5. It is commonly attached with overlap clips that will not flatten or
damage the table skirt pleating.

Activity 1.3 Fill it!

Direction: Fill in the blanks with the correct word.
1. Utensils are placed _________ in which they are used with the first ones placed on
the outside.
2. ___________ are always placed on the right side of the plate, with the cutting blade
facing inwards towards the plate.
3. ___________ are typically placed on the right side of the plate.
4. All ___________ should be placed about an inch from the edge of the table and lined
up evenly from the bottom ends.
5. The napkin goes to the left of the fork, or on the _________.

What I Have Learned

Direction: Fill in the blanks with the correct word in order to complete the
paragraph.
Setting a 1._______ is not as difficult as it seems. The 2. ________ rule is: Utensils are
placed in the order of use; that is, from the outside in. A second rule, with only a few
exceptions, is: 3._______ go to the 4._________ of the plate, and knives and spoons go
to the 5.________. And finally, only set the table with utensils you will use. No soup; no
soup spoon.

What I can Do

Direction: Using your table appointments at home, evaluate yourself “correctly done”
if you presented the skills that correctly performed.” Incorrectly done” if your skills are
not performed and “not done” if you failed to perform the skill in setting up the table.

Task/ Procedures Correctly Incorrectly Not Remarks

Breakfast Table Set up done Done done
1.Setup the Center Piece
a. Place the center piece at
center of the table
b. Place the SS on the left side
of the center piece
c. Place the creamery set at
the right side of the center piece
2.Setup the Plates and Napkins
a. Place a folded napkin at the
center of the breakfast plate.
b.Place a bread plate and butter
knife on the left side
c. Place a cup and saucer with
the teaspoon to the right
3.Setup the Flatware
a. Place a dinner fork to the left
of the breakfast plate
b. Place a dinner knife at the
right side of the breakfast

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 plate.
4.Setup the Glassware
a. Water goblet is at the right
side on top of the dessert
knife
b. Collins glass to the right
slightly lower than the water
goblet

Assessment

Multiple Choice. Choose the letter of the best answer. Encircle the correct answer for
each question.

1. This kind of plate is usually placed above the forks and sometimes slightly to the
left side.
a. Bread and butter plate b. Dinner plate c. Salad plate d. Soup pate
2. It create smooth, precise lines down the length of the skirt.
a. Box pleat b. Gathered/Shirred c. Knife pleat d. Swag
3. It is put on the outside and soup spoon is placed next to it.
a. Dessert spoon b. Fruit spoon c. Teaspoon d. Salad spoon
4. This are positioned left side of the water goblet.
a. Cocktail glass b. Hurricane glass c. Margarita glass d. Wine glasses
5. This table skirting is perfect for a tropical or luau-themed event.
a. Fringe b. Natural raffia c. Raffia Fringe d. Vinyl fabric
6. It is considered when budget and easy clean-up are a priority,
a. Box Pleat table skirting c. Plastic table skirting
b. Fringe table skirting d. Raffia Fringe
7. It is also known as hor d’oeuvre plate.
a. Bread and butter plate c. Salad plate
b. Dinner plate d. Service plate
8. This is a way to dress up a table.
a. Dressing b. Skirting c. Table set up d. Table skirt
9. This is a cost-effective way to dress tables for any occasion.
a. Box Pleat table skirting c. Plastic table skirting
b. Fringe table skirting d. Vinyl table skirting
10. It adds style and function to a room.
a. Decoration b. Skirting c. Table set up d. Table skirt

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 Additional Activities

Direction: Kindly answer the question below and place your response inside the
box. You can earn 5 points from each correct answer.
1) How to affect the mood or ambiance of a certain area in the dining?
2) What are the key elements of setting the ambiance when arranging the dining
area? Why?
3) Make a research about the arrangement of furniture in the restaurant and apply
it in your home. Take at least five (5) photos of your arrangement and paste them
hear.
4) Checking reservations is an important part of understanding trade for the day.
Name five information you should check in relation to reservations.
5) What comprises the mise-en-place?
6) Before the commencement of service, give eight areas that need to be checked for
cleanliness.
7) What is the key difference between a’ la’ carte menu from table d’ hote’ menu?
8) Give some techniques on how you can welcome guest to make them feel
comfortable and safe?