WELCOME BACK

STUDENTS!
MEAL MANAGEMENT

PREPARED BY:
MS.JENICA TERESE O. SILVESTRE
PRE-SERVICE TEACHER
ATTENDANCE
ARRIVE ON TIME FOR ALWAYS PAY RAISE YOUR RESPECT
CLASS ATTENTION HAND IF YOU EVERYONE IN
HAVE A THE CLASS.
QUESTION
GUESS THE
PICTURE
 MECHANICS

YOU ARE GOING TO GUESS THE

WORD/S THAT BEST DESCRIBES THE GIVEN SET OF
PICTURES. YOU ONLY HAVE 10 SECONDS TO
GUESS IT. STATE YOUR NAME BEFORE
ANSWERING.
AMERICA
BREAKFAST
CENTERPIECE
UTENSILS
TABLE
 INFO SHEET NO 4

TABLE LAYOUT
AND SET UP/TABLE
SETTING
 TABLE LAYOUT AND SETUP

Table layout and setup refer to how tables are

arranged and prepared in a restaurant or
dining area. This includes arranging tables in a
way that maximizes space and accommodates
the number of guests expected. Setup involves
placing items such as tablecloths, place
settings (plates, utensils, glassware), and any
additional decor or accessories needed for
dining. It's essentially getting everything ready
for guests to sit down and enjoy their meal
comfortably.
 TABLE LAYOUT AND SETUP

The standard set up of a restaurant

varies depending on the type of service.
Formal dining usually requires pre-set
up of tables before service begins. This
may be practical for casual dining,
cafeterias and restaurants in windy
areas such as those along the beach
front. Pre ordered menus will require a
complete table set-up before the arrival
of guests.
 STANDARD OF TABLE SET UP

1. Completeness:

Ensure all necessary utensils and equipment are

on the table before serving.
Provide condiments according to client
preferences. Add extra cutlery if needed after
taking the order.
 STANDARD OF TABLE SET UP

2. Cleanliness and Equipment Condition:

Ensure all items are clean, sanitized, and free of

damage. Tables and chairs should be stable.
Glasses and cutlery should be free of chips or
stains. Linens and placemats should be clean
and fresh.
 STANDARD OF TABLE SET UP

3. Balance and Uniformity:

Maintain even spacing between chairs and

covers. Space cutlery evenly and consistently.
Use the same glasses and cutlery for identical
orders.
 STANDARD OF TABLE SET UP

4. Order:

Arrange flatware according to the sequence of

service, from the outside in. Place equipment on
the appropriate side of the cover. Position glasses,
cups, and utensils based on convenience for the
customer.
 STANDARD OF TABLE SET UP

5. Eye Appeal:

Ensure the setup looks presentable and matches

the event's theme. Skirt buffet and presidential
tables for formal functions.
 STANDARD OF TABLE SET UP

6. Timeliness:

Complete setup at least 30 minutes before

service begins.
 STANDARD OF TABLE SET UP
Setup Procedure:

1. Lay down a clean, unwrinkled tablecloth.

2. Align tables and chairs.

3. Bring cutlery to the table neatly.

4. Follow preset illustrations if required.

5. Complete cutlery setup after taking orders.

STANDARD OF TABLE SET UP
 STANDARD OF TABLE SET UP
Buffet Setup:

-Arrange dishes from lightest to heaviest.

-Start with cold dishes, then move to hot dishes in

sequence.

-Provide serving utensils for each dish.

-The dessert setup includes plates and spoons for

serving.
 TABLE SETTING

A table setting is how everything is

arranged on a table for dining. It depends on
factors like the style of service, the food
being served, the number of people dining,
and the type of tableware used. Typically, for
sit-down dining, each diner needs about 20-
30 inches of space, called a "cover." The
number of covers that fit on a table depends
on its size.
 CHARACTERISTICS OF A WELL-SET TABLE

Silverware, dinnerware, and glassware are The linens are smooth and
arranged in straight lines with even spacing. coordinate well.
 CHARACTERISTICS OF A WELL-SET TABLE

Chairs are positioned with the chair center aligned

The centerpiece placement is balanced and with the plate center, and the front of the chair
doesn't obstruct views across the table. under the table's edge for easy sitting and rising.
 SETTING A TABLE

Follow specific placement rules:

Flatware must be perfectly clean Handle flatware carefully at its
spoons on the right, knives with the
and polished, avoiding fingerprints, "waist" and use a clean cloth. cutting, edge inward, forks on the
water stains, and food particles. left, and so on.
 HANDLING DINNERWARE AND GLASSWARE

Arrange them as follows:

Bread and butter plates on the left, above the fork.

Butter chips on the left, aligned with the water glass.
Coffee cups with saucers on the right, aligned with
flatware.
Water glasses on the right, above the knife.
Wine, liquor, and beer glasses are to the right of the
water glass.
Liqueur glasses above table wine glasses for banquets.
Salt and pepper shakers between covers for banquets.
 WATER GLASS
WHITE WINE GLASS
DESSERT SPOON AND CAKE FORK RED WINE GLASS
BREAD AND BUTTER PLATE
W/ BUTTER KNIFE

NAPKIN
SOUP BOWL
FISH KNIFE
DINNER FORK

FISH FORK SALAD FORK

SERVICE PLATE

SERVICE KNIFE SOUP SPOON

 HANDLING DINNERWARE AND GLASSWARE

Follow these rules:

Use all fingers to handle dishes, keeping them half an

inch from the table edge.
Serve full dinner plates with the main item facing the
customer.
Hold plates level for distant guests.
Use under liners and bread and butter plates when
needed.
Position coffee and teacups to the right-angled towards
4 o'clock.
.
 HANDLING DINNERWARE AND GLASSWARE

For glassware:

Carry clean stemware and glassware on a tray.

Hold stemware by the stems and tumbler-style glasses
by the bottom.
Avoid touching glasses' rims or standing them on the
rims.
Never put your fingers in a glass when clearing a table.
Refill water glasses without lifting them or using a water
pitcher.
 TYPES OF TABLE SETUP.

A la Carte Set-up Dining Tools and Utensils:

1. Centerpiece
2. Salt and pepper shaker
4. Show plate
3. Table napkin
4. Dinner fork
5. Dinner knife
6. Bread and Butter Plate
7. Butter spreader
8. Water goblet
 TYPES OF TABLE SETUP.

English Set-up Dining Tools and Utensils:

1. Centerpiece
2. Salt and pepper shaker Show plate
3. Table napkin
4. Dinner fork
5. Dinner knife
6. Water goblet
 TYPES OF TABLE SETUP.

Breakfast Set up Dining Tools and Utensils:

1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Table napkin
5. Dinner fork
6. Bread and butter plate
7. Butter spreader
8. Dinner knife
9. Water Goblet
10. Coffee cup and saucer
11. Creamer set
12. Teaspoon
13. Table Napkin
 TYPES OF TABLE SETUP.

American Set up Dining Tools and Utensils:

1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Dinner fork
5. Salad fork
6. Bread and butter plate
7. Butter spreader
8. Dinner Knife
9. Salad Knife
10. Soup Spoon
11. Appetizer/Cocktail fork
12. Water Goblet
13. Dessert spoon
14. Dessert fork
15. Table Napkin
 TYPES OF TABLE SETUP.
French Set up Dining Tools and Utensils: Note: 2
approaches are required.

First Approach:
1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Dinner Plate
5. Salad Plate
6. Dinner fork
7. Salad fork
8. Bread and butter plate
9. Butter spreader
10. Dinner Knife
11. Salad Knife
12. Soup Spoon
13. Appetizer/Cocktail fork
14. Dessert spoon
15. Dessert fork
Second Approach:
16. Water Goblet
17. Red Wine glass
18. White Wine glass 19. Table Napkin
 TYPES OF TABLE SETUP.
Russian Set-up Dining Tools and Utensils: Note: 2
First Approach: approaches are required.
1. Centerpiece
2. Salt and pepper shaker
3. Show plate
4. Dinner Plate
5. Salad Plate
6. Soup bowl with underliner
7. Dinner fork
8. Fish fork
9. Salad fork
10. Bread and butter plate
11. Butter spreader
12. Dinner Knife
13. Fish knife
14. Salad Knife
15. Soup Spoon
16. Dessert spoon
17. Dessert fork
18. Teaspoon
Second Approach:
19. Water goblet
20. Red Wine glass
21. White Wine glass
22. Coffee cup and saucer
23. Creamer set
24. Table Napkin
 THANK YOU
FOR LISTENING
 ACTIVITY TIME!

Direction: Name each table appointment

according to its letters. (1 pt. each)
 QUIZ 4

Direction: MULTIPLE CHOICE. Choose the correct answer

 ASSIGNMENT

Direction:
1. Look at the three different table setup scenarios:

A la Carte Set-up
Basic Set-up
English Set-up.

2. illustrate each setup and label each utensil.

3. Pay attention to where each item goes on the table.

4. Keep your drawings neat, accurate, and creative.

5. Remember to show the differences between each setup.

6. Submit it by the deadline given.