Prepare The Dining Room Restaurant Area For Service

HOW TO USE THIS LEARNER’S GUIDE
Welcome to the learners guide for the module:
PREPARING THE DINING ROOM / RESTAURANT AREA FOR SERVICE

This learner’s guide contains training materials and activities for you to
complete. The unit of competency Prepare the Dining Room / Restaurant Area for
Service contains the knowledge, skills and attitude required for a Food and Beverage
Services with National Certificate Level (NC II).
You are required to go, through a series of learning activities in order to
complete each learning outcomes of the module. In each learning outcome there are
information sheets, resources sheets, and reference material for further reading to
help you better understand the required activities. Follow these activities on your own
and answer the self-check at the end of each learning outcome.
 Information Sheet – this will provide you with information (concepts,

principles and other relevant information) needed in performing certain
activities.
 Operation Sheet – this will guide you in performing single task, operation or
process in a job.
 Job Sheet – this is designed to guide you how to do that will contribute to
the attainment of the learning outcome.
 Assignment Sheet – is to guide you to enhance what you have learned in the
information sheet, operation sheet or job sheet.
 Work Sheet – are different forms that you need to fill up in certain activities
that you performed.
Upon completion of this module, study the evidence plan at the end of the
last learning element of this module then ask your trainer to assess you. You will
be given a certificate of completion as proof that you have met the standard
requirements (knowledge, skills and attitude) for this module. The assessment
could be made in different methods, as prescribed in the competency standard.
If you have questions, do not hesitate to ask your trainer/s for assistance.
RECOGNITION OF PRIOR LEARNING (RPL)
You may have some of most of the knowledge and skills covered in this learner’s
guide because you have
 Been working for some time
Date Developed: Doc. No.

PREPARING THE March 2017 Issued by: Page 1 of 44
API-TESDA QA DINING ROOM/ Developed by:
System RESTAURANT AREA Eva M. Racho Revision No.
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 Already completed training in this area
The evidences for recognition of prior learning are presented if:

 -You can demonstrate to your trainers that you are competent in particular
skills, you don’t have to do the same training again.
 If you feel you have some of the skills, talk to your trainers about having
them, formally recognized.
 If you have a qualification or Certificates of Competence from previous trainings
show it to your trainer
 If the skills you acquired are still relevant to the module, they may become part
of the evidence you can present for RPL.
At the end of the learners guide there is a learner’s diary to record. Take note of
important dates, jobs undertaken and other workplace event that will assist you in
providing further details to your trainers or assessors. A Record of Achievement is also
provided for your trainers to complete once you completed the module
This module was prepared a source of information for you to acquire knowledge
and skills in Food and Beverage Services to achieve the required competency,
Prepare the Dining Room / Restaurant Area for Service knowledge independently
and at your own pace.
1. Take Pre-assessment to evaluate your skills and knowledge in preparation

for post and final assessment.
2. Talk to your trainer and agree on how both of you will recognize the training.
3. Work through all the information and complete the learning activities in
each learning outcome. Read information sheet and complete the self check
as suggested in your resources which are encoded in the resource materials.
4. Your trainer will be your facilitator to assist your needs in completing your
activities.
5. The trainer will tell you about the important things needed to accomplish the
learning activities.
6. You are given an opportunity to study and master the module at your own
convenient place and time.
7. You can gather other information/ data through interview, research and
talk to more experienced work master.
8. You can ask your trainer to observe your activity outline in the learning
guide.
9. As you work through your activities you should be open for trainers’
feedback on your progress.

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10. Upon completion of the module you should feel free and confident to
ask for final assessment. The result of your assessment will be recorded in
your Competency Achievement Chart.
LIST OF COMPETENCIES
NO. UNIT OF COMPETENCIES MODULE TITLE CODE
1 Prepare The Dining Preparing the TRS512387

Room/Restaurant Area For Dining
Service Room/Restaurant
Area For Service
2 Welcome Guests and Take Food and Welcoming Guests TRS512388
Beverage Orders and Taking Food and
Beverage Orders
3 Promote Food and Beverage Products Promoting Food and TRS512389
Beverage Products
4 Provide Food and Beverage Services To Providing Food and TRS512390
Guests Beverage Services To
Guests
5 Provide Room Service Providing Room TRS512391
Service
6 Receive And Handle Guest Concerns Receiving and TRS512392
Handling Guest
Concerns

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

SERVICE
Module Title: PREPARING THE DINING ROOM / RESTAURANT AREA FOR

SERVICE
INTRODUCTION:
This module deals with the skills and knowledge required to develop and
maintain the general product knowledge required for Food and Beverage
Attendants. It brings together much of the product knowledge that underpins
effective work performance in a range of food service roles and related to food
knowledge and the relationship between food and beverages. This unit covers
researching general information on food and beverage cocktails and sharing of
information with customers.
NOMINAL DURATION: 90 hours
LEARNING OUTCOMES:
To be able to verify that you are competent enough in this module, you must
be able to demonstrate the criteria listed below:
1. Take table 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.

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4. Details of the reservations are repeated back and confirmed with the party
making the reservation.
5. Additional information about the food service establishment is provided when
necessary.
6. Service or waiter’s stations are stocked with supplies necessary for service.
7. All tableware and dining room equipment are cleaned, wiped and put in their
proper places.
8. Special tent cards and similar special displays are put up for promotion.
9. Cleanliness and condition of all tables, tableware and dining room equipment
are checked.
10. Water pitchers and ice buckets are filled.
11. Electrical appliance or equipment like coffee pots, tea pots, plate warmers
etc. in the dining area are turned on and kept ready.
12. Condiments and sauce bottles are refilled and the necks and tops of the
bottles are wiped clean and dry.
13. Tables are set according to the standards of the food service establishment.
14. In cases where the menu is pre-arranged or fixed, covers are set correctly
according to the predetermined menu.
15. Tableware and glassware are wiped and polished before they are set up on
the table.
16. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
17. Buffet or display tables are skirted properly taking into account symmetry,
balance and harmony in size and design.
18. Lights are adjusted according to time of the day.
19. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
20. Appropriate music is played when applicable.
21. Floors/carpets are cleaned and made sure are dry.
22. Air-condition or cooling units are adjusted for the comfort of the guests.
23. Decorations are set-up according to theme or concept of the dining room.

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COMPETENCY SUMMARY
UNIT OF COMPETENCY: PREPARE THE DINING ROOM / RESTAURANT AREA
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MODULE TITLE: PREPARING THE DINING ROOM / RESTAURANT AREA FOR

SERVICE
ASSESMENT CRITERIA:
L O 1 Take table reservations
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 in forms accurately based on establishment’s

standards.
4. Details of the reservations are repeated back and confirmed with the party
5. Additional information about the food service establishment is provided when

necessary.
Resources
 Workplace location
 Equipment (table, chairs, telephone)
 Tools, accessories and supplies
 Training materials.
Learning Outcome 1 Take table reservations

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CONTENTS:
1. Take table reservations accurately.
2. Reservation process
Assessment Criteria:
The learning outcome stated above is attained if you can demonstrate the
following:
1. Answer inquiries promptly, clearly and accurately.

2. Ask pertinent questions to complete the details of the reservations.
3. Record accurately reservations data on forms based on establishment’s
standards.
4. Repeat back and confirm details of the reservations with the party
5. Provide additional information about the food service establishment is
when necessary.
Condition:
The trainees must be provided with the following:
 Workplace location
 Equipment
 Tools, Accessories and Supplies
 Training Materials
Assessment Methods:
1. Actual documents or records of guest complaints

2. Equipment
3. Tools, accessories and supplies
4. Training materials
LEARNING EXPERIENCES
Learning Outcome 1
Take table reservations
Learning Activities Special Instructions
 Discuss the reservation process and  Have the students role play taking a
some guidelines in taking a table table reservation.
reservation.
 The students will be able to take

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reservations accurately following some
guidelines.
INFORMATION SHEET 1.1
Taking Reservations
Before the waiter takes a booking, he must know the answers to the questions he is
most likely to be asked. For example:
 What kind of cuisine do you offer?
o French, Italian, Cantonese, Korean, Chinese, etc.)
 What style of menu do you offer?
o A la carte, table de hotel)
 Do you accept cheques? Or credit cards? Which cards?
 Are you a BYO restaurant? Is there a corkage charge? If so, what is it?
 When are you open? For both lunch and dinner?
 Are children welcome?
 Can you cater for disabled persons in wheelchair?
 Are you air conditioned?
 Is there a smoking area?
 Do you have car parking facilities?
 Do you cater for functions
 How do I find your establishment?
Most reservations are taken over the telephone. A friendly and helpful telephone
manner is essential, however busy a staff is, because potential customers are easily put
off at this early stage and they never call again.
 Always answer the telephone when it rings.
 Have the reservations book close to hand.
 State clearly the name of the establishment.
 Offer the caller assistance (e.g., Good morning, may I help you?)

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 Answer any questions clearly and politely. If one does not know the answer,
find someone who does or offer to call back.
Before beginning to take the booking, make sure the reservation book in view. The
first things to be clarified are when the table is required and how many people there
are in the party. Only when it is established that a table is available when it is wanted,
can taking the reservations details be continued. The details should include the
following:
 Host’s name (Have it spelled out if not sure)
 The time of arrival
 A contact telephone number
 Number of people in the party
 Any special requirements
Confirm all the details by repeating the host’s name, date and time of arrival, the
number of persons in the party, and the contact phone number and special
requirements, if any. Make sure all the details have been clearly written in the in the
reservations book.
Complete the conversation with a show of hospitality, for example: Thank you, Mr.
Santos. We look forward to seeing you on Thursday evening.
Source:
Brown, Graham and Karon Hepner. The Waiter’s Handbook (3rd Edition). Pearson
Education Pte. Ltd., (Philippines). Copyright 2005. P.32 – 33.
 Food and Beverage Services. Leonora D. Basbas. Rex Printing Company, Inc.
Metro Manila (Philippines), Copyright @ 2017. P.54
 Food Service and Bartending. Roldan, et.al. AR Skills Development and

Management Services, Inc., Metro Manila (Philippines), Copyright @ 2013. p.24 and
pp. 130-140.

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SELF CHECK
After the undergoing the learning activities, the following checklist may be used. Put a
checkmark on the space corresponding to your response:
Some-
Action Never Often Always
times
1. Am I able to answer inquiries promptly,
clearly and accurately?
2. Are pertinent questions are asked to

complete the details of the
reservations.
3. Do I record reservations data in forms

accurately based on establishment’s
standards?
4. Do I repeat details of the reservations

back and confirmed with the party
making the reservation?
5. Do I provide additional information

about the food service establishment,
when necessary
FEEDBACK
Comments and suggestions from teacher and other trainees may be used as feedback to
self-check.

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PERFORMANCE CRITERIA
Criterion Yes No
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 in forms

accurately based on establishment’s
standards
4. Details of the reservations are repeated

back and confirmed with the party
5. Additional information about the food

service establishment is provided when
necessary

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SELF-ASSESSMENT TEST
Enumeration: Enumerate the following:

A. Before responding to table reservation, give any five (5) questions that the caller
might ask.
B. Most reservations are made through the telephone. State three (3) helpful tips in
answering the telephone.
C. Two (2) important details to take about the booking:

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Answer Key
1. What kind of cuisine is offered?
2. Do you accept cheque or credit card?
3. When are you open, lunch or dinner?
4. Do you cater to PWDs?
5. Are a BYO restaurant?
6. A friendly and helpful telephone manner
7. Have reservation book close at hand
8. Answer telephone promptly when it rings.
9. Date and time of reservation
10.Number of people in the party

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Learning Outcome 2 – Prepare Service Stations and
Equipment
CONTENTS:
1. Factors to consider in preparing service stations
2. Uses of the different food and beverage wares and equipment e.g. dinnerware,
glassware, silverware, etc.
3. Proper set-up of service stations
4. Kinds of service equipment
5. Preparation of service equipment / utensils and supplies
6. Cleanliness and condition of equipment / utensils and supplies
following:
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 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 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.
Condition:
 Supplies
 Tableware
 Silverware / Flatware
Assessment Methods:
1. Simulation / Practical test

2. Oral questioning
3. Written exam

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Learning Outcome 2
Prepare service stations and equipment
 Discuss the factors to consider in

preparing service stations and the  Have the students familiarize
kinds of service equipment to be themselves with the various wares,
used. their uses and place in the service
station.
 Show the different wares
(dinnerware, silverware, glassware,  The students must be able to
etc) and tell their uses. demonstrate the ability to prepare
service station and equipment
 Demonstrate proper placement of efficiently.
wares in the proper set-up of
service stations.

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INFORMATION SHEET 1.2-1
INFORMATION SECTION
Kitchen Stations:
The kitchen stations in a restaurant depend on the food that is be served. These
stations take into consideration space and budget for the layout of the stations.
Following are typical kitchen stations
 The Sauté Station. This is where gas ranges are placed. Expert cooks and chefs
re usually assigned to this station. This is also where the most difficult dishes
are prepared. There must be a working table for this station as well as the
necessary tools, the chopping boards, knives and seasonings used for cooking.
 The Grill Station. Workers in this station must be skilled. This is where the
griddle, tongs, grill brush and the like are placed. Finally, the exhaust system in
the grill station must be well maintained.
 The Fry Station. Inexperienced staff may be assigned here. In restaurants,

fryers usually have a built in timer and an alarm for cooking. This station is
where the fryers, tongs, fry baskets, trays or bowls (for breading) and fry racks
(to remove extra oil) are.
 Dispatching Station. This is where the final checking of the food is done. The
dispatcher must be equipped with paper towels to clean the plates in case of
spillages. The final garnishes and accompaniments are assembled here. This is
where the waiters get the food to be served.

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o Preparation and wash area. This area must have weighing scales, measuring
spoons and cups, spice ad herb rack, color-coded chopping boards and knives.
The preparation area must be close to a sink where all the ingredients are
washed before peeling and slicing. This area must be strategically located near
the cold storages and the saute station. The wash area must be separated from
the preparation area to avoid soap and chemical contamination.
Food Service equipment
The various food service is is enumerated below. The names are based on the
equipment’s specific use. Actual sample of the equipment should be available in the
kitchen or display cabinets.
 Cutlery
o Large fork (table fork) used as the main or serving fork.
o Large knife (table knife) used as the main knife
o Small fork (dessert fork) used as entrée, pasta, dessert, salad and
fruit fork.
o Small knife used as a side knife (buttering bread or spreading pate),
entrée, cheese, and fruit knife.
o Steak knife with serrated edge, used with steaks.
o Fish knife is used for the fish and for serving large and delicate
items.
o Fish fork (webbed fork) is used for fish
o Large spoon (table spoon) is used for serving
o Medium spoon (dessert or pudding spoon) is used for desserts and
pasta.
o Soup spoon used for soup and pasta (in some establishments)
o Small spoon (teaspoon) is used for tea and coffee, cocktails, ice
cream, dessert and sugar.
o Demitasse spoon (teaspoon) is used for coffee cups.

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 Other cutlery items
o Parfait spoon
o Oyster fork
o Snail fork and tongs
o Lobster picks and crackre
o Butter and cheese knife
o Cake fork
o Tea strainer
o Sugar tongs
 Cutlery items used for serving

o Carving knife
o Bread knife
o Gateau (cake) slice
o Soup ladle
o Nutcracker
 Tableware: common items of tableware, also called crockery or china.
o Cover plate is used as presentation or show plate in the setting, can be an

ordinary large plate, also used as a service plate or an under plate for
service.
o Large plate (dinner plate) is used for the main course. Oval plates are
sometimes used instead of the round plates.
o Middle-sized (entree) plate are used for entrees and also for salads,
cheese, and fruit. Can be oval instead of round.
o Small (side) plate is used for bread and bread rolls, for cheese, fruit and
cake.
o Soup bowl is used for cream soup, also as an oatmeal (porridge) bowl and
for breakfast cereals.

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o Pasta bowl is used for all styles of pasta.
o Consomme bowl and saucer is used for clear soup, It is always served on
a matching saucer.
o Large soup tureen (with lid) is often used for a service from a gueridon
rather than on the table.
o Coupe is a stemmed made of glass, silver or stainless steel used for
cocktails (seafood or fruits) desserts and ice cream.
o Reviere an oval or rectangular dish primarily used for pasta and for
presenting hors d’oeuvres
o Ramekin is used for baked eggs, custards and souffles
o Tea or coffee cup and saucer
o Demitasse and saucer/small coffee cup is often used for black or Turkish
coffee.
o Milk or cream jug
o Long sprout coffee pot
o Sugar bowl
o Tea infuser
o Hot-water pot
o Coffee or tea plunger
o Tea pot; Cona (a brand name ) pot
o Salad bowl (for individual use and for table service)
o Oyster or mussel or snail (escargot)plate
o Sauce boat, pepper mill, salt and pepper set (cruet)
o Plate cover (flat and dome)
o Butter dish and pad
o Bud vase
 Large Equipment
o Warming racks
o Gueridon Trolley

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o Flambe Trolley
o Carving Trolley
o Flambe pan/Chafing dish
o Rechaud (cooking lamp or warmer)
o Gas cylinder burner
Service station mise-en-place.
Following is a list of supplies and equipment that may be required for beverage service
o Additional glassware
o Drinks trays
o Wine lists
o Table napkins
o Straws
o Toothpicks
o Matches/lighter
o Ash trays
o Service cloths
o Docket books
o Wine coolers
o Ice buckets and ice tongs
Source:
Graham Brown and Karon Hepner. The Waiter’s Handbook (3rd edition) Pearson
Education South East Asia Pte. Ltd. (Philippines) Copyright 2005. Pp. 22 – 31; 109 –
113.
Maria Lutgarda Manuela B. Punay. Food Service Management. Rex Book Store,
Manila, Philippines. Copyright 2015. pp. 20.
Food and Beverage Services. Leonora D. Basbas. Rex Printing Company, Inc., Metro
Manila (Philippines), Copyright @ 2017. Pp. 30 – 32.

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Food Service and Bartending. Roldan, et.al. AR Skills Development and Management
Services, Metro Manila (Philippines), Copyright @ 2013. Pp. 8 – 12.
Food Service Management. Ma. Lutgarda Manuela Punay. Rex Printing Company, Inc.,
Metro Manila (Philippines), Copyright @ 2015. Pp 19 – 20.
SELF CHECK
Some-
times
1. Are the service or waiter’s stations
stocked with supplies necessary for
service?
2. Are the tableware and dining room

equipment cleaned, wiped and put in
their proper places?
3. Are special tent cards and similar special

displays put up for promotion?
4. Are the cleanliness and condition of all

tables, table wares and dining room
equipment checked?
5. Are water pitchers and ice buckets

filled.
6. Are electrical appliances or equipment

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like coffee pots, teapots, plate warmers,
etc. in the dining area turned on and
kept ready?
7. Are the condiments and sauce bottles

refilled and the necks and tops of the
bottles wiped clean and dry?
FEEDBACK
self-check.
Criterion Yes No
1. Service or waiter’s stations are stocked

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,

table wares and dining room equipment
are checked.
5. Water pitchers and ice buckets are

filled.
6. Electrical appliances or equipment like

coffee pots, teapots, plate warmers, etc.
in the dining area are turned on and
kept ready.

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7. Condiments and sauce bottles are
refilled and the necks and tops of the
bottles are wiped clean and dry.
Multiple Choice. Choose the word or phrase that will complete and make the
statement correct.
1. The (preparation and wash area, dispatching station) is where the waiters get the
food to be served.
2. The (preparation and wash area, dispatching station) should be located
strategically near the cold storage and the sauté station.
3. The (dispatching, fry) station usually have built in timer and alarm for cooking.
4. The (fry, sauté) station must have working tables and tools such as chopping
boards, knives and seasonings.
5. The (grill, sauté) station must be manned by skilled workers.
6. The (soup bowl, consommé bowl) is usually used for cream soups.
7. The (oval, round) dinner plate is used for the main course.
8. The medium spoon is also known as (dessert spoon, teaspoon).
9. The (fish, steak) knife has serrated edges
10. The large soup tureen is used for service (from gueridon, on the table)

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Answer Key:
1. dispatching station 6. The soup bowl
2. prep and wash area 7. oval
3. fry 8. dessert
4. saute 9. serrated
5. grill 10. gueridon

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INFORMATION SECTION
Guides in Preparing an Ideal Dining Room
An Ideal dining room should be comfortable, relaxing, convenient and beautiful as to

make customers fully satisfied and happy. In creating an ideal dining room, consider
the following:
1. The amount of dining space should dictate the amount of furniture and
furnishings to be arranged.
2. The prescribed space in a dining room of a restaurant is 15 square feet per
person. A dining area with 100 seats has a total of 1 500 square meters.
However, food outlets in many shopping malls use smaller tables and chairs to
accommodate more customers.
3. Dining tables should be 30 square inches for devices (table for 2) and 34-36
square inches for four sitters. Dining tables should have a height of 29-30
inches.
4. Shape of tables can be round or square. Round tables are used in fine dining
while square tables can easily accommodate customers in pairs or devices, fours,
eights and more by simply joining the tables for larger groups.
5. Tables and chairs are made of different materials – wood, plastic, to support
vinyl and metal and in different designs. Choose chairs that are sturdy and

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heavy to support any weight, simple in design for easy cleaning and seating
space enough to accommodate a customer of any size.
6. Dining room chairs should be 17-18 inches in height. 16-17 inches square and
chair back is 32-33 inches, high enough to support the body. Chairs should
provide erect, comfortable seating for eating, not sloping or tilted which are for
relaxing
7. The number of seats in the dining room depends on customer load, rate of
movement through the line, and seat turn-over. Customer load refers to number of
customers seated in the dining room at one time. Rate of movement through the
line is the speed of service provided by the staff. Seat turn-over refers to the speed
of customer changes in the seats.
Preparing the Table Appointments
Table appointments refer to all tools used for dining. These include the dinnerware,
flatware, beverage-ware and linens.
 Dinnerware include place plate, dinner plate, luncheon plate, soup plate, soup
bowl, bread and butter plate, cup and saucer, demitasse cup and saucer,
platters, soup tureen;
 Flatware are forks, spoons and knives such as dinner fork, salad or dessert fork,
pickle fork, oyster form; dinner spoon, soup spoon, demitasse spoon, ice
teaspoon, dinner knife, steak knife, serving spoon and fork, pie server, soup
and gravy ladle, butter spreader ;
 Beverage-ware are classified into un-footed and footed wares. Un-footed wares
include old fashioned glass, highball, tumbler, juice glass and whisky glass
while footed wares include goblet, champagne, cocktail, sherry, wine;
 Linens for the dining room are the following: table cloth, silence cloth, top
cloth, table runners, placemats and napkins.

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Source:
Leonora D. Basbas. (19 Food and Beverage Service. Rex Printing Company, Inc.,
Metro Manila, Philippines. Copyright 2017. pp. 31-32, 36-41.
Food and Beverage Services. Leonora D. Basbas. Rex Printing Company, Inc., Metro
Manila (Philippines), Copyright @ 2017. Pp 35 – 52.
Food Service and Bartending. Roldan, et.al. AR Skills Development and Management
Services, Metro Manila (Philippines), Copyright @ 2013. Pp. 13 – 22; pp. 147 – 165.
SELF CHECK
Some-
times
1. Am I able to set tables according
to the standards of the food
service establishment?
2. In cases where the menu is pre-

arranged or fixed, am I able to set
covers correctly according to the
predetermined menu?
3. Are tableware and glassware

wiped and polished before they
are set up on the table?
4. Are cloth napkins folded properly

and laid on the table appropriately
according to napkin folding style?
5. Are buffet or display tables are

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skirted properly taking into
account symmetry, balance and
harmony in size and design.
FEEDBACK
self-check.
Criterion Yes No
1. Tables are set according to the standards

of the food service establishment.
2. In cases where the menu is pre-arranged

or fixed, covers are set correctly
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

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Fill in the blanks. On the space provided, write the word or phrase that will make the
sentence true and complete.
1. The amount of __________ should dictate the amount of furniture and
furnishings to be arranged.
2. The prescribed space in a dining area of a restaurant is __________ per person.
3. __________ tables are used for fine dining.
4. __________ refers to the number of customers seated in the dining room at one
time.
5. __________ refers to the speed of service provided by the staff.
6. Bread and butter plate is classified as __________.
7. The butter spreader is an example of a __________.
8. Champagne and cocktail glasses are examples of __________ beverage ware.
9. Old cocktail and whiskey glasses are examples of __________ beverage ware.
10. Placemats and napkins are classified as dining room __________.

FOR SERVICE
Answer key:
1. dining space 6. dinnerware
2. 15 square feet 7. flatware
3. Round 8. rooted
4. Customer load 9. un-rooted
5. Rate of movement 10. linens

FOR SERVICE
Learning Outcome 3 – Set-Up the Tables in the
Dining Area
CONTENTS:
1. Types of table set-up
2. Factors to consider in setting the table
3. Proper set-up of service stations
4. Kinds of table setting
5. Table arrangement and accessories
6. Types of table skirting
7. Types of napkin folding
following:
1. No 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
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.

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Condition:
 Tables and chairs, glassware, silverware, linen

 Menu and wine list, flower arrangement, ashtray, trays
 Chinaware, condiments
The trainees must be provided with equipments
Assessment Methods:
1. Simulation / Practical test

2. Oral questioning
3. Written exam
Learning Outcome 3
Set-Up the Tables in the Dining Area
Read information sheet 1.3-1 on If you have some problems on

Information Sheet 1.3-1, don’t hesitate
to approach your facilitator. If you feel
you are knowledgeable on the content of
Information Sheet 1.3-1, you can now
answer Self-Check 1.3-1.
Answer Self check 1.3-1 Check answer with answer key checklist
1.3-1. You are required to get all
answers correct. Read the information
sheet again to answer all questions
correctly.
Read information sheet 1.3-2 If you have some problems on
Answer self-check 1.3-2 Check answer with answer key checklist
1.3-2

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Answer self-check 1.3-3 Check answer with answer key checklist
1.3-3
Different Types of Table Setting
Learning Objective:
After reading the INFORMATION SHEET, YOU MUST be able to do the different types of table
setting.
Introduction
Table setting depends on what type of service your area or restaurant is offering. Set the table with
what is needed for the meal. Flatware is arranged in the order it is used, starting at the outside
and working toward the center.
PREPARING THE TABLE

The first opening duty is to check your station to see that the general area is presentable to setup
for service. Setup enough tables to accommodate the reservations and the average number of
persons without reservations who are expected. Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you set them. Check the seats,
dusting off crumbs and cleaning sticky area.
LAYING PLACE SETTINGS

There are rules in proper placement of table
appointments:
1. Lay tables neatly and geometrically.

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2. Make all tables in the dining area appear identical.
3. Place cover (individual place setting) so that they face each other across the table when
possible. This is generally when an even number of places are being set, or when more
than four places are being set.
4. When two places are set at a round deuce along wall, place them so that the guests face
the center of the dining room and are sort of next to each other.
5. Set cover between table leg areas.
6. On a square table, lay the flatware at exact right angles to the edge of the table. On a
round table, either square the flatware to each place setting or follow the rim of the table
(with all flatware pointing to the center of the table)
7. The rule of thumb: the plate should be 1” from the table edge (use thumb).
8. Also a rule of thumb—place items 1” from the table edge so that handles are lined up
and the utensils are even with the plate.
9. Forks—to the left of the plate; dessert fork is placed above the center of the plate.
10. Knives, spoons—to the right of the plate; dessert spoon is placed above the center of
the plate.
11. Arrange flatware in order of use, from outside toward plate—(salad fork at the left of
the dinner fork if the salad is the first course, otherwise, to the right of the dinner fork if
the salad is served with dinner).
12. Forks—tines up
13. Knives—sharp cutting edge toward plate
14. Spoons—bowls up
15. Butter knife—on bread/butter plate
16. Water goblet at the tip of the knife blade.
17. Other beverage glasses at right of goblet and slightly forward in a diagonal. NOTE:
cup and saucer—lower right, 2” from the table edge.
18. If glassware contents are cold, serve with coaster to catch moisture condensation.
19. Placement of the napkin: (a) Left of the forks, (b) center of the dinner plate or cover,
(c) in the water goblet. The napkin is placed so that when it is removed, it will not
disturb any of the flatware!
Basic Setting
Dinner plate, water goblet, dinner knife, dinner fork, bud vase, salt and pepper shaker, serviette
(Foods served at the left side of the guest using left hand and all beverages served at the right side
of the guest using right hand)
Lunch / Dinner Setting

Dinner knife, dinner fork, water goblet, any wine glass, bud vase, salt and pepper shaker, serviette
American Setting
Water goblet, coffee cup and saucer, bread and butter plate, butter spreader, bud vase, salt and
pepper shaker, serviette (Foods served at the right side of the guest using right hand and all
beverages served at the right side of the guest using right hand)
French Setting
Serviette, soup bowl / plate, soup underliner, salad plate, dinner plate, place / show plate, soup
spoon, salad knife, fish knife, dinner knife, salad fork, fish fork, dinner fork, bread and butter plate,
butter knife / spreader, demitasse spoon, demitasse fork, demitasse cup, demitasse saucer, water
goblet, red wine glass, white wine glass, sparkling wine glass, salt and pepper shaker, bud vase,

FOR SERVICE
ashtray (Foods served at the left side of the guest using left hand and all beverages served at the
right side of the guest using right hand)
Russian Setting
Serviette, soup bowl / plate, soup underliner, salad plate, dinner plate, place / show plate, soup
spoon, salad knife, fish knife, dinner knife, salad fork, fish fork, dinner fork, bread and butter plate,
butter knife / spreader, dessert spoon, dessert fork, coffee cup, coffee saucer, water goblet, red
wine glass, white wine glass, sparkling wine glass, salt and pepper shaker, bud vase, ashtray
(Foods served at the left side of the guest using left hand and all beverages served at the right side
of the guest using right hand)
Work Projects
It is a requirement of this Unit that you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof
of completion of the project to your Trainer by the agreed date.
4.1 To fulfil the requirements of this Work Project you are asked to research and
identify complaints that require referral to other personnel or external bodies,
including:
 Common complaints for referral

 When to refer complaints
 Techniques used in managing intoxicated patrons.
4.2. To fulfil the requirements of this Work Project you are asked to research and
identify:
 Appropriate internal persons to refer complaints to

 Appropriate external persons to refer complaints to.
identify:
 Actions to take when referring complaints to another person to ensure they

have all the required facts.
identify:

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 Types of escalated complaints.
Presentation of written work

1. Introduction
It is important for trainees to present carefully prepared
written work. Written presentation in industry must be
professional in appearance and accurate in content. If
trainees develop good writing skills whilst studying, they
are able to easily transfer those skills to the workplace.
2. Style
Trainees should write in a style that is simple and
concise. Short sentences and paragraphs are easier to
read and understand. It helps to write a plan and at
least one draft of the written work so that the final
product will be well organised. The points presented will then follow a logical
sequence and be relevant. Trainees should frequently refer to the question asked,
to keep ‘on track’. Trainers recognise and are critical of work that does not answer
the question, or is ‘padded’ with irrelevant material.
In summary, remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.

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3. Presenting Written Work
Types of written work
Trainees may be asked to write:
 Short and long reports
 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand
margin. If work is word-processed, one-and-a-half or double spacing should be
used. Handwritten work must be legible and should also be well spaced to allow for
ease of reading. New paragraphs should not be indented but should be separated
by a space. Pages must be numbered. If headings are also to be numbered,
students should use a logical and sequential system of numbering.
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that
contains:
 The trainee’s name and trainee number
 The name of the class/unit
 The due date of the work
 The title of the work
 The trainer’s name
 A signed declaration that the work does not involve plagiarism.
Keeping a Copy

FOR SERVICE
Trainees must keep a copy of the written work in case it is lost. This rarely
happens but it can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if
a trainee were to write ‘A nurse is responsible for the patients in her care at all
times’ it would be implying that all nurses are female and would be excluding male
nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
TRAINEES’S NAME:
FACILITATOR’S NAME
QUALIFICATION FOOD AND BEVERAGE SERVICE NC II
UNIT OF PREPARE THE DINING ROOM / RESTAURANT AREA

COMPETENCYCOVERED FOR SERVICE
Ways in which evidence will be collected:

[tick the column]
Demonstration
Written Test
Questioning
Interview
with Oral
The evidence must show that the candidate…

 x

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 x
 x
 x
 x
 x
NOTE: *Critical Aspects of Competency
Prepared by: Date:
Checked by: Date:
Rating Sheet for Demonstration with Oral Questioning

Candidates’ Name:
Trainers’ Name:
Unit of Competency PREPARE THE DINING ROOM / RESTAURANT
AREA FOR SERVICE
Qualification: FOODANDBEVERAGESERVICESNCII
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The candidate must be able to
clean bar areas.
Observation Checklist Check (/) to show if evidence is
demonstrated
During the demonstration of skills, the candidate: YES NO N/A











FOR SERVICE






FOR SERVICE
Oral Questioning
Questions: Satisfactory Response
The candidate should answer the following questions: YES NO
1.
2.
3.
4.
5.
6.
Candidate’s name: Date:

Instructor’s Name: Date:

FOR SERVICE
WRITTEN TEST
A.TRUE OR FALSE:
Write TRUE if the statement is correct and write FALSE if the statement is
wrong. Write your answer on your answer sheet.
1. In writing and reading the order, the manger should stress to the employees the
correct way to write and read a guest check.
2. Technology is being used to enhance guest services and control costs in all
areas of a hotel including guest ordering and payment, food production,
refrigeration, marketing, management control and communication.
3. Theme restaurants are combination of a sophisticated specialty and several

other types of restaurants.
4. SS – may mean social security.
5. All employees (including kitchen staff) are required to know and use the
abbreviations when ordering food from the kitchen or serving food.
B. Matching Type: Match column A with column B. Write the letter of the correct
answer on your answer sheet.
A B
1. Chop A. clear soup from flavorful stock
2. Consomme B. with natural juice
3. Cutlet C. to prepare food by cooking in dry
4. Demi glace heat D. sauce made by clarified butter and
5. Au jus E. serving cut including the loin
6. Grill egg yolks F. a thin oblong, boneless slice of meat
7. Red Meat G. rich brown sauce
8. Veloute H. cook over an open heat source
9. Shank I. meat of most mammals
10. Cream soup J. soup based on a béchamel sauce
K. cooking with radiation
L. white sauce using stock instead of
milk
M. cut passing at a point slightly above
the elbow joint

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ANSWER KEY TO SELF-CHECK 4.1-6
1. TRUE
2.TRUE
3.TRUE
4.FALSE
5.TRUE
B.
1. E 6. H
2. A 7. I
3. F 8. L
4. G 9. M
5. B 10. J

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REFERENCES
1. Food Service and Bardtending by Amelia Samson Roldan

And Benito Tangonan Edica
2. www. Wikepedia. com

FOR SERVICE

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HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learners guide for the module:

PREPARING THE DINING ROOM / RESTAURANT AREA FOR SERVICE

 Information Sheet – this will provide you with information (concepts,

RECOGNITION OF PRIOR LEARNING (RPL)

Date Developed: Doc. No.

The evidences for recognition of prior learning are presented if:

1. Take Pre-assessment to evaluate your skills and knowledge in preparation

Date Developed: Doc. No.

NO. UNIT OF COMPETENCIES MODULE TITLE CODE

1 Prepare The Dining Preparing the TRS512387

Date Developed: Doc. No.

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

Module Title: PREPARING THE DINING ROOM / RESTAURANT AREA FOR

NOMINAL DURATION: 90 hours

1. Take table reservations

1. Inquiries are answered promptly, clearly and accurately.

Date Developed: Doc. No.

Date Developed: Doc. No.

MODULE TITLE: PREPARING THE DINING ROOM / RESTAURANT AREA FOR

L O 1 Take table reservations

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 in forms accurately based on establishment’s

5. Additional information about the food service establishment is provided when

 Equipment (table, chairs, telephone)

 Tools, accessories and supplies

Learning Outcome 1 Take table reservations

Date Developed: Doc. No.

1. Answer inquiries promptly, clearly and accurately.

1. Actual documents or records of guest complaints

Date Developed: Doc. No.

INFORMATION SHEET 1.1

Date Developed: Doc. No.

 Food Service and Bartending. Roldan, et.al. AR Skills Development and

Date Developed: Doc. No.

2. Are pertinent questions are asked to

3. Do I record reservations data in forms

4. Do I repeat details of the reservations

5. Do I provide additional information

Date Developed: Doc. No.

1. Inquiries are answered promptly, clearly

2. Pertinent questions are asked to

3. Reservations data are recorded in forms

4. Details of the reservations are repeated

5. Additional information about the food

Date Developed: Doc. No.

Enumeration: Enumerate the following:

Date Developed: Doc. No.

Date Developed: Doc. No.

The trainees must be provided with the following:

1. Simulation / Practical test

Date Developed: Doc. No.

 Discuss the factors to consider in

Date Developed: Doc. No.

 The Fry Station. Inexperienced staff may be assigned here. In restaurants,

Date Developed: Doc. No.

Food Service equipment

Date Developed: Doc. No.

 Cutlery items used for serving

 Tableware: common items of tableware, also called crockery or china.

o Cover plate is used as presentation or show plate in the setting, can be an

Date Developed: Doc. No.