LEARNING OBJECTIVES

1.Familiarize with the table appointments used in

setting a cover
2. Set covers correctly according to the
predetermined menu and according to the
standards dining room lay out of the food
service establishment
3. Practice occupational health and safety by
performing mise-en-plce before setting a cover
How a table will set depends on:

The style of service desired

The food to be served
The number of people who will dine
The type of table appointments to
be used
 3 Components Of Cover Setting
1.Dinnerware-plates, cups, saucers,
platters and other serving pieces
2.Flat ware-dinner, salad and dessert
fork, soup, dessert and teaspoon
3.Glassware- water goblet, tumbler,
wine glasses etc.
DINING ROOM LAY-OUT
 Is a dining lay-out concerned
primarily with size
of table based on individual
place settings, and the
clearances around tables for
service and movement.
Activity 1: TABLE SET-UP

1.The class will be divided into 5 groups.

2.Each group will set a table according
the assigned type of table setting.
3.You will select a leader to present your
output in front of the class.
4.Your output will be rated using the
scoring rubrics.
Criteria 5 4 3 2 1
1. Perform mise-en-place?          
Check for cleanliness of the materials
2. Set covers correctly and completely          
according to the menu
3. Set the table according to the          
standards of the food and beverage
service establishment
4. Follow the general rules in table          
setting
5. Label and present each table          
A sherry glass or schooner is drinkware
generally used for serving aromatic alcoholic
beverages, such as sherry, port, aperitifs, and
liqueurs, and layered shooters. The copita, with
its aroma-enhancing narrow taper, is a type of
sherry glass