CBLM Fbs NC II New

COMPETENCY-BASED
LEARNINGMATERIAL
Sector:
Tourism
Qualification:
FOODANDBEVERAGESERVICESNCII
Unit ofCompetency:
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
ModuleTitle:
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
SET ST.ELIZABETHGLOBALSKILLSINSTITUTEINC.
DateDeveloped: Doc. No.

COMPETENCYBASED April 23, 2016
Issuedby: Page1of123
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Developedby:
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Mr.KimAstleyM.Norte RevisionNo.
SERVICES NC II
HOWTOUSETHISLEARNER’SGUIDE
Welcometothelearnersguideforthemodule:
PREPARINGTHEDININGROOM/RESTAURANTAREAFORSERVICE
Thislearner’sguidecontainstrainingmaterialsandactivitiesforyoutocomplete.
Theunitofcompetencypreparingthediningroom/restaurantareaforservice
Contain 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.
❖ OperationSheet–thiswillguideyouinperformingsingletask,operationorprocess
in ajob.
❖ JobSheet–thisisdesignedtoguideyouhowtodothatwillcontributetothe attainment of the
learning outcome.
❖ AssignmentSheet–istoguideyoutoenhancewhatyouhavelearnedinthe
informationsheet,operationsheetorjobsheet.
❖ 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 asproof thatyou have metthe standard requirements (knowledge, skills andattitude)
for this module. The assessment could be made in different methods, as prescribed in the
competency standard.
Ifyou havequestions,donothesitatetoaskyourtrainer/sforassistance.
RECOGNITIONOFPRIORLEARNING(RPL)
You may have some of most of the knowledge and skills covered in this learner’s guide
because you have
 Beenworkingforsometime
 Alreadycompletedtraininginthisarea

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SERVICES NC II
Theevidencesforrecognitionofpriorlearning arepresentedif:
 Youcandemonstratetoyourtrainersthatyouarecompetentinparticularskills,youdon’t have to
do the same training again.
 Ifyoufeelyouhavesomeoftheskills,talktoyourtrainersabouthavingthem,formally
recognized.
 If you have a qualifications or Certificates of Competence from previous trainings showit
to your trainer
 Iftheskillsyouacquiredarestillrelevanttothemodule,theymaybecomepartofthe
evidenceyoucanpresentforRPL.
At the end of the learners guide there is a learner’s diary to record. 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 independently and at your own pace.
1. TakePre-assessmenttoevaluateyourskillsandknowledgeinpreparationforpostand final
assessment.
2. Talktoyourtrainerandagreeonyouhowbothwillrecognizethetraining.
3. Workthroughalltheinformationandcompletethelearningactivitiesineachlearning
outcome. Read information sheet and complete the self check as suggested in your
resources which are encoded in the resource materials.
4. Yourtrainerwillbeyourfacilitatortoassistyourneedsincompletingyouractivities.
5. Thetrainerwilltellyouabouttheimportantthingsneededtoaccomplishthelearning
activities.
6. Youaregivenanopportunitytostudyandmasterthemoduleatyourownconvenient pace
and time.
7. Youcangatherotherinformation/datathroughinterview,researchandtalktomore
experienced work master.
8. Youcanaskyourtrainertoobserveyouractivityoutlineinthelearningguide.
9. Asyouworkthroughyouractivitiesyoushouldbeopenfortrainer’sfeedbackonyour
progress.
10. Uponcompletionofthemoduleyoushouldfeelfreeandconfidenttoaskforfinal
assessment. The result of your assessment will be recorded in your Competency
Achievement Record.

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LISTOFCOMPETENCIES
NO. UNITOFCOMPETENCIES MODULETITLE CODE
1 Preparethediningroom/restaurantarea Preparing the TRS512387

for service diningroom/restaura
ntarea
forservice
2 Welcomeguestsandtakefoodand Welcomingguestsand TRS512388
beverage orders takingfoodand
beverageorders
3 Promotefoodandbeverage products Promotingfoodand TRS512389
beverageproducts
4 Providefoodandbeverageservicesto Providing foodand TRS512390
guests beverageservicesto
guests
5 Provideroomservice Providingroom TRS512391
service
6 Receiveandhandleguestconcerns Receivingand TRS512392
handlingguest
concerns

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Developedby:
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SERVICES NC II
MODULECONTENT
UnitofCompetency:Preparethediningroom/restaurantareaforservice Module
Title: Preparing the dining room/restaurant area for service INTRODUCTION:
This module covers the knowledge and skills required in the preparation of the dining
room /restaurant area before the start of the service operations. It involves opening duties or the
dining room mis-en-place prior to service. This module includes the knowledge and skills in
taking reservations, preparing service stations, table setting, and setting the ambiance of the
foodservice facility.
NOMINALDURATION:60Hours
LEARNINGOUTCOMES:
To be able to verify that you are competent enough in this module, you must be able to
demonstrate the criteria listed below:
1. Taketablereservations
2. Prepareservicestationsandequipment
3. Set-upthetablesinthedining area
4. Setthemood/ambianceofthedining area
AssessmentCriteria:
o Tableappointmentispreparedbeforesettingthetable
o Allpre-setequipment/utensilsmustbeimmaculatelycleansanitizedwith sanitizing
detergent
o Sanitizedequipment/ utensilsare wipeddryandfree fromspotsorwatermarks
o Linenin fresh,clean andwithoutspotsonstainsand notwrinkled
o Placematarecleanandwithout odor
o Nowobblytables or chairs
o Nodamagedtimeofcutlery
o Verifiesmenuvariationanddailyspecialswithkitchenstaff
o Leadthecustomertowardsthetable
o Walkalittleaheadofcustomerwhenescorting
o Endorsedthemtothecaptainorwaiterandassistthemingettingseatedaccording to table
allocation
o Captainorwaiterpulledthe chairfortheladyandassistherin getting seated
o Presentedmenuanddrinklists

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SERVICES NC II
o ordersaretakenandrecordedaccuratelywithminimaldisruptiontocustomers
o Recommendations and suggestions are made to assist customers with drink
andmeal selections
o Customerquestionsonmenuitemsareansweredcorrectlyandcourteouslyin
accordance with enterprise policy
o Informationaboutanyspecialrequests,dietaryorculturalrequirementsarerelayed
accurately to kitchen where appropriate
o Orderingsystemswereoperatedcorrectlyinaccordancewithestablishmentprocedures
o Glassware, service ware and cutlery suitable for menu choices are provided
andadjusted in accordance with establishment procedures
o Foodandbeveragecollectionswerecollectedpromptlyfromserviceareas, checked for
presentation and conveyed to customers safely
o Flowofserviceandmealdeliveryismonitoredinaccordancewithenterprise procedures
o Delaysofdeficienciesinservicewererecognizedandfolloweduppromptly based on
enterprise policy
o Foodandbeveragewereservedcourteouslyinaccordancewithestablishment standards
and hygiene requirements
o Additionalfoodandbeveragewereofferedandservedattheappropriatetimes
o Tableswereclearedofcrockery,cutleryandglasswareattheappropriatetimeand with
minimal disruption to customers
o Accounts were organized, presented and processed in accordance
withestablishment procedures
o Bidgoodbyetoguestscourteouslyfromtherestaurant/diningareaandtable
appointments are re-set
o Equipment were stored and/or prepared for the next service in accordance
withestablishment procedures
o Restaurant/diningareawascleared,cleanedordismantledinaccordancewith
establishment procedures and safety requirements
o Re-settablescorrectlyforthenextserviceinaccordancewithproceduresand
requirements
o Serviceswasreviewedandevaluatedwithcolleaguesidentifyingpossible
improvements

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COMPETENCYSUMMARY
L.O.1TakeTableReservation
Assessment Criteria:
1.1 Inquiriesareansweredpromptly,clearlyandaccurately.
1.2 Pertinentquestionsareaskedto completethedetailsofthe reservations.
1.3 Reservationsdataarerecordedonformsaccuratelybasedonestablishment’sstandards.
1.4 Detailsofthereservationsarerepeatedbackandconfirmedwiththepartymakingthe reservation.
1.5 Additionalinformationaboutthefoodserviceestablishmentisprovidedwhennecessary.
L.O.2Prepareservicestationsandequipment
2.1 Serviceorwaiter’sstationsarestackedwithsuppliesnecessaryforservice.
2.2 Alltablewareanddiningroomequipmentarecleaned,wipedandputintheirproper places.
2.3 Specialtentcards andsimilarspecialdisplays are putupforpromotion.
2.4 Cleanlinessandconditionofalltables,tablewareanddiningroomequipmentare checked.
2.5 Waterpitchersandicebucketsarefilled.
2.6 Electricalapplianceorequipmentlikecoffeepots,teapots,platewarmersetc.inthe dining area
are turned on and kept ready.
2.7 Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped
clean and dry.
L.O.3Set-upthetablesinthediningarea Assessment
Criteria:
3.1 Tablesaresetaccordingtothestandardsofthefoodserviceestablishment.
3.2 In cases where the menu is prearranged or fixed, covers are set correctly according to the
predetermined menu.
3.3 Tablewareandglasswarearewipedandpolishedbeforetheyaresetuponthetable.
3.4 Cloth napkins are folded properly and laid on the table appropriately according to napkin
folding style.
3.5 Buffet or display tables are skirted properly taking into account symmetry, balance
andharmony in size and design.

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L.O.4Setthemood/ambianceofthediningarea
4.1 Lightsareadjustedaccordingtotime ofthe day.

4.2 Tables,chairsandotherdiningroomfurniturearearrangedtoensurecomfortandconvenience of
the guests.
4.3 Appropriatemusicisplayedwhenapplicable
4.4 Floors/carpetsarecleanedandmadesurearedry.
4.5 Air-conditionorcoolingunitsareadjustedforthecomfortofthe guests
4.6 Decorationsare set-upaccording tothemeorconceptofthedining room.

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PREPAREDINING/RESTAURANTAREAFORSERVICE
CONTENTS:
Preparationofserviceequipment/utensilsandsupplies
Napkin folding
FlowerArrangement
Table Skirting
Cleanlinessandconditionofequipment/utensilsandsupplies
ASSESSMENTCRITERIA:
1. Tableappointmentispreparedbeforesettingthetable
2. All pre-set equipment / utensils must be immaculately clean sanitized with sanitizing
detergent
3. Sanitizedequipment/ utensilsare wipeddryandfree fromspotsorwatermarks
4. Linenin fresh,clean andwithoutspotsonstainsand notwrinkled
5. Placematarecleanandwithout odor
6. Nowobblytables or chairs
7. Nodamagedtine ofcutlery
8. Verifiesmenuvariationanddailyspecialswithkitchenstaff
CONDITIONS:
Students/Traineesmustbeprovidedwiththefollowing:
1 WORKPLACELOCATION
2 EQUIPMENT
• Table
• Chairs
3 TOOLS,ACCESSORIESANDSUPPLIES
• ServiceWares
- Glassware
- Flatware
- Dishware
- Hollowware
4 TRAININGMATERIALS
• LearningPackages
ASSESSMENTMETHODS:
Demonstration,Interview,Portfolio,WrittenTest

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SERVICES NC II
LearningExperiences
PREPAREDINING/RESTAURANTAREAFORSERVICE
LearningActivities SpecialInstructions
1.Read information sheet 1.1-1
on Preparing
dining/restaurant area for
service
2.AnswertoSelfCheck 1.1-1 Compareyouranswertotheanswerkey1.1-1

3.Readinformationsheet1.1-
2onNapkinfolding
4.Answertoselfcheck 1.1-1 Compareyouranswertotheanswerkey1.1-2
5.PerformTasksheet#1.1-1 EvaluateyourownworkusingthePerformance criteria
(napkin folding)
Presentyourworktoyourtrainerforevaluation
Keepacopyofyour work forthenextactivities
6.Read informationsheet #
1.1-3 on Flower
Arrangement
7.Answertoselfcheck 1.1-3 Compareanswertokeyanswer1.1-3
PerformTasksheet#1.1-2 EvaluateyourownworkusingthePerformance criteria
8.(flowerarrangement)
9.9.Readinformationsheet#
1.1-4onTableSkirting
10.9.AnswerSelf-check1.1-4
11. 10.PerformTasksheet1.1-3 EvaluateyourownworkusingthePerformance criteria

12. (TableSkirting)

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INFORMATIONSHEET1.1-1
PrepareDining/RestaurantAreaforService
LearningObjective/s:AfterreadingthisINFORMATIONSHEET,YOUMUSTbeableto
preparedining/restaurantareaforservice.
ServiceAreas
Everything that might be required for service is kept in the service area, where
preparations can be completed, and sometimes the washing up is done. Other small stocks of
cutleries, crockery, napkins and similar items maybe kept in sideboards in the room,conveniently
located for re-laying tables.
Keep your preparation areas tidy, orderly and clean. There maybe a cleaning schedule
which sets-out when floors and walls should be washed, cupboards and shelves emptied and
cleaned, etc.
MON TUE WED THUR FRI SAT
Cruet Clean Polish Cleanside Cleanglass Clean
washed,dried,refilled cutlery silver boards cup drinks
drawers boards fridge
11amChecklist
1. Relishesout(corn,onion,tomatoandchili).Mustardsout(French,English,and
American)
2. Popcornmachineassembledandfirstbatchmade.
3. coffeemachineson
4. Hottowels machinefull
5. Dessertareastockedup,dessertportionappropriate.Hotfudgereadyto serve.
6. Musiconatrightvolume.Alllightsworking
7. AlltablessettooldOrleansstandard:Sugarcontainerscleanandfull(withindividual
packets);salt an pepper never less than full;

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8. Cutlerypolished;table/tablematscleanandfresh;neverlessthan15white napkins;
tooth pick glass full; ashtrays and matches on smoke’s table.
9. Sideboardsfullystocked.
When preparing what you need, inspect each item. Return any that are not clean to the
wash up area, or wash them yourself.Take out of service anythat are damaged, e.g. china which
has cracks or chips.
Your manager will tell you whether damaged items should be thrown away or kept aside
for the next stacking of equipment’s. There maybe a scheme for recording loss through
breakages.
Check that stocks are sufficient and in their proper place. Order new stocks before you
run out. You may have to complete an internal order from (sometimes called requisition), and
have this signed by the manager. Follow safety procedures for withdrawing damaged or faulty
equipment from use.
Turn on equipment for making drinks, keeping food and equipment hot or cold in timefor
it to reach operating temperature. Check that refrigerators are working at the correct temperature.
Preparingcustomersanddiningareas
Approach your preparation tasks thoughtfully and in logical order. Spend a few minutes
counting on to a tray and polishing the entire cutlery you need, rather than going backwards and
forward between the tables and sideboards.
Checkeachitemisspotlesslycleanbeforeplacingontable andnotchippedordamaged.
Take specialcare whenhandling acutlery,crockeryandglassware not to touch withyour

fingers any surface that may come into contact with food, drink or the customer’s mouth.

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PROPERUSEANDMAINTENANCEOFSERVICEEQUIPMENTANDSUPPLIES
Quality service requires the use of appropriate utensils and equipment, among which are
the following:
PURPOSE CHINAWARES FLATWARES HOLLOWARES

1.Forserving  Fishplate  Fish knife  Supreme bowl
appetizers  Plateunderliner andfork forseafood cocktail
for  Showplateasunder
appetizer liner
 Escargotcocktail
fork for sea
foods cocktail
2. for soup  Soup with  Soup spoon  Soup tureen if soup is
served Russian style
bowlunder
liner
3.for salad  Wooden or crystal  Salad knife and  Wooden or
salad bowl with fork crystalsalad bowl
under liner containers
 Monkey dish for
side salad
4. for main  Dinnerplate  Dinnerknifeand  Plattersforserving-
course  Cereal bowls fork FamilyRussianstyle
forcereals  Steakknife  Escoopier-
 Sizzlingplatesfor  Servingspoonan forvegetables
sizzlingdishes fork  Sauce boat as
 Ovalplates containerforsauces
 Chafing dishes-
container for hot
dishes in buffet
5. serving  Breadplate  Bread knife  Bread and
orbutter basketbread
forbre spreader tong
ad
6.forcoffeeor tea  Cupsandsaucers  teaspoon  coffee/teapot
 sugar cream
andcontaine
rs

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SELFCHECK2.1-1
1. Whatchinawares,flatwaresandhollowwarewillyouprepareforthefollowing:
a. appetizer
b. soup
c. salad
d. maindish
e. dessert
f. coffee

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ANSWERKEY1.1-1
1.
CHINAWARES FLATWARES HOLLOWARES

1.Forserving  Fishplate  Fishknifeandfork for  Supreme bowl
appetizers  Plateunderliner appetizer forseafood cocktail
 Escargot cocktail  Showplateasunder
forkforseafoods liner
cocktail
2. for soup  Soupbowlwith  Soup spoon  Souptureenifsoup is

under liner served Russian style
3.for salad  Woodenorcrystal  Saladknifeand fork  Wooden or

salad bowl with crystalsalad bowl
under liner containers
 Monkeydishfor
side salad
4. for  Dinnerplate  Dinner knife  Plattersforserving-
 Cerealbowlsfor andfork FamilyRussian style
maincourse cereals  Steakknife  Scooper-
 Sizzlingplatesfor  Serving spoon forvegetables
sizzlingdishes anfork  Sauce boat as
 Ovalplates containerforsauces
 Chafing dishes-
containerforhotdishes in
buffet
5.forserving  Breadplate  Breadknifeorbutter  Bread basket
bread spreader andbread tong
6.forcoffeeor tea  Cupsandsaucers  teaspoon  coffee/teapot
 sugar and
creamcontainers

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TableNapkinFolding
foldatleast10tablenapkinsin 2minutesfollowing thegivenprocedures.
ThePyramidNapkinFold
This classy napkin folding technique is simple, fast, and

canbemadeeasilywithmostnapkins.Ifthenapkinbeing used
is thin and flops easily then iron it with light starch prior
to folding and it will turn out perfectly!
STEPS:
1. Laythenapkin face downinfrontof you.
2. Foldthe napkininhalfdiagonally
3.Rotatethenapkin sotheopenendfacesawayfrom
you
4.Fold the right end up to meet the far corner

ensuringtheedgeofthisnewfoldlaysonthe
Centerlineasshown.
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6.Turnthenapkinover,keepingtheopenend facing away from you.
7.Foldthenapkininhalfbybringingthefarthestoint of the
diamond up and back to the nearest point.
8.Turnthenapkinoveragain,
thistimekeepingthe
Openendfacingtowardsyou
9.Foldthenapkinalongthecenterseamandyouhavea neat,
sturdy pyramid. If your napkin
won't standneatlythenyou mayneeda little starch
5.Repeatthelaststepwiththeleftside,foldingtheleft tip
up to the far corner, creating a diamondshape with a
seam running down the center
TheArrowNapkinFold
This method of folding napkins is

very simple and can be done with a
almostanynapkinwithoutaneedfor
toyourtable. starch.Itaddsaflowing,elegantlookt

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STEPS:
1. Laythenapkin face downinfrontof you.
2. Foldthe
napkin in half and orient the open end
towardsyou.
3. Fold the far-right
cornerover tothe
centerof
theside
that is closest to you. The edge ofthis
foldshouldrundownthecenterof the
napkin
4. Repeatthelaststepwiththeotherside,folding the
far-left corner in to rest along side the
previous
fold
5. Foldtheright-flapoutdiagonallysothatit'souter
edge runs even with the far edge of the napkin.
6. Repeatthepreviousstepontheotherside,foldingtheleft-flapout
diagonally to meet the far edge of the napkin.

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7.Slidetheleftandtherightsidestogether,allowing the
napkin to bend at the farthest point. This will
causetheflat,centerparttobow.Prettyeasy,huh
TheBird OfParadiseNapkin Fold

This is a classicandclassynapkinfoldingtechniquethatrequiresastiffnapkin.If you
don't have any dinner napkins made of stiff linen then a light starching
shouldfixyouright up.
STEPS:
1. Laythe napkin facedowninfront of you.
2. Foldthe napkin inhalf
3. Foldthe napkin inquarters.
4. Foldthenapkininhalfdiagonally,creatingatriangle.
5. Orientthetrianglesotheopentipisfacingawayfrom you

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6.Fold the right corner diagonally towards you - laying it
downalongthecenterlineofthetriangle,makinganew
tippointingtowardsyou.Anironcanmakethis Important
fold a whole lot easier.
7. Dothesamewiththeleftcorner,folditdiagonally
Now towardyouandpressitdownnexttothepreviousfold. you
have a diamond, you're rich! Yay!.
8.Foldthetwo"wings"thatyoujustmadeinfolds6and7 under so that

you have your original triangle shape
back.Onceagainanironcanmakeaworldof
difference.
9. Foldthetriangleinhalfbybringingthecenterseam
towards you and allowing the ends to fall.
10. Thisbird'salmostreadytofly,butfirstyoumustgive it
some feathers. While holding the base firmly to keep
your folds together, pull up the four 'flaps' created
by the napkin's corners.
11. Prettycoolfold,isn'tit?
Itmakesyouwonderifthere 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.

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The Bishop'sHatNapkinFold
This is a classic dinner napkin fold, but it can be difficult to line up the
cornersinthecap.Somestarchandanironmakeiteasiertobeprecise while
folding this one.
...andyesIknowit'snotsittinginthecenteroftheplate,nexttimeI'll stay out
of the cooking wine, I promise.
STEPS:
1. Laythenapkinfacedown in frontof you.
2. Foldthe dinner napkininhalfsothat theopenend istowardsyou.
3. Foldthefar-rightcornerdiagonallytowardsyou,
restingthe pointinthe centerofthesideclosesttoyou.
2.Foldthenear-leftcornerdiagonallyawayfromyou,restingitsothat lays
right next to the previous fold.
5. Flipthenapkinoverandorientitsoitpointstothefar-leftandtothe near-
right.

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6. Foldthebottomhalfofthenapkinupandawayfromyou,layingit so the
far edges run on top of one other.
7. Reachunderneathofthenapkinandpullouttheflapon
theright,makingthenear-sidecometotwopointsasseen
inthepicture.
8. Gentlyrollthelefthalfofthelefttriangleoverandtuck it's
end underneath the right triangle.
9. Flipthenapkinover,points pointingawayfromyou.
10. Foldtheright-triangletotheleft,tuckingit'sendintothe other

triangle

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11. Openupthehatandpressthematerialinsidedownto fill it
out so that it becomes circular, this may take a little
fidgeting
12. Thereyougo,nowallyouneedisalittlebishopto wear
it.
The RosebudNapkinFold
This sophisticatedclothnapkindesignbenefitsfromstiffmaterialorlight
starch. Ahotironwillalsomakeit easier tobeexact.
STEPS:
1. Laythenapkinface-down in frontof you
2. Foldthe napkininhalfdiagonally.

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3. Orientthenapkinsotheopenendpointsaway
from you.
4. Fold thefar-rightcornerupdiagonallysothatthepointrestsontopof
the farcorner.Theedgeofthisnewflapshouldlayrightonthe center
line.
5. Repeatstepfourontheotherside,bringingtheleft-mostcorneruptomeetthefarcorner, creating
a diamond shape
6. Flipthenapkinoverwhilekeepingtheopenendpointingaway from
you.
7. Fold the bottomofthenapkinupabout3/4'softhewayasshownandpressthefold down

well.
.
8. Flipthenapkin over.

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9. Curlbothsitesupsotheymeetinthemiddleand tuck
one into the other.
10. Stand it up and straighten it out.If you have

troublekeepingthepointseven,breakouttheiron and
back track to the folds that mess up your
alignment.IsitmeordotheselooklikeEgyptian
headgear?
TheCrownNapkinFold
Do you want your dinner guests to feel like royalty but have no red
carpet?Treatthemlikekingsandgivethemallcrowns!Then
youcanusethisnapkintowipethecheeseoutofthat introduction.
This napkinfoldingdesignjustdoesn'tworkwellwithoutalittle
starch in the cloth, if it's sagging it's ugly so take your time and get it right.
STEPS:
1. Laythenapkinface-down in frontof you.
2. Foldthe napkininhalfdiagonally.

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3.Orient thenapkinsotheopenendsarepointing
away from you
4. fold the right-corner up so that the point rests

directlyon top of the middle-corner.The edge
ofthisnewflapshouldlayonthecenterlineof the
napkin.
5. Repeatstepfourontheotherside,bringingtheleft-mostcorner up to
meet the middle-corner, creating a diamond shape
6.Fold thebottomofthenapkinupabout2/4’softhewayandpressthisfolddown well.
8. Foldthesmallertriangledownsothepointrestsonthe near
edge of the napkin. Press.
9. Curltheleftandrightsidesofthenapkinupsothey meet
in the middle and tuck one into the other
10.Standitupandtugatitwhereneededtoevenitup and round

it out. If your napkins are too limp then

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thinkofstarchasnapkin viagra andmake themgoodand
stiff.
TheStandingFanNapkinFold
Elegantanddecorative,thisisaclassicnapkinfolding
technique.As usual, and iron helps but is not necessary
STEPS:
1. Laythe napkin face-downinfront ofyou.
2. Foldthe napkininhalfandorient theopenend towardsyou.
3. Foldthenapkinlikeanaccordionstartingateither
narrow end. Leave one end with 2-3 inches of
unfolded napkin to support the standing fan.

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4. Foldthenapkininhalfwiththeaccordionfoldsonthe
outside.
5. Grasptheunfoldedcornerswheretheymeetonthe
open andfold them in diagonally, tucking them
under the accordion folds.
6. Openitandstanditup.Abeautifulfanfora
beautiful dinner
TheRoseNapkinFold
(Napkinfoldingforwineglassesor
soupunderliner)
Despitelookingfairlyelaborate,thisfoldisaneasyone,anditcanbedonewithalmostany variety of
napkin. Display small bowls or glasses on top of these, or use them as novelty cocktail
napkins.
STEPS:

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1. 2.Foldthe tworightcornersof thenapkin insothe tips
2. restatthe center.
3. Foldtheremainingtwocornersofthenapkininsothetipsmeet with
the last two in the center
4. Onceagain,beginfoldingtheoutercornersinsotheymeetat the
center
5. Onceallofthetipsarefoldedyouareleftwithasquare about
1/4 the size of the unfolded napkin.
6. Flipitover.

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7. Foldthecornersinsotheymeetinthecenterandthen
placesomethingsturdyinthecenter,orholditwithyour
fingers.
1. 8.Whilemaintainingdownwardpressureinthecenterof
2.
thenapkin,reachunderneatheachcornerandpullout
3.
theflapstocreate petals.
9. Removethecenterweightandyourroseshouldlookas
pictured here.
TheCandleFanFold
Sometimes you just need something a little

different.Thecandlefanstuffedintoagoblet
or mugisverydifferent.Thelargerthenapkin
thatyouuseis,thelongerthe'candles'will be.
STEPS:
1. Laythe napkin face-downinfront ofyou.
2. Foldbothsidesinsotheymeetatthecenter.Press

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thefoldsdown well.
3. Take each of the four corners (now sitting at the

center of the far and near sides) and fold them out
diagonally, pivoting at the center of the napkin as
shown.
4. Startingatoneend,tightlyrollthenapkinhalfway
along its length. The tighter the better
5. Accordion-foldtheothersideofthenapkinandgatherit
together.
6. Foldthe napkin inhalfwith therollinthe middle.
7. Placeitintoyourgobletofchoiceandyou'redone!
Mmmmmm, nothing like a crappy blue napkin to
demonstrate with, eh? Larger ones look much nicer

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TheDiamondNapkin Fold
Got some really limp napkins and want something nice to

make without eating up too much time? Then this one's for
you,ifyou'reusingthick/stiffnapkinsthenanironwillhelp.
STEPS:
2. Foldthe napkininhalfandorient theopenend towardyou.
3. Foldthe napkinintoquarters

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4. Foldthetop-mostlayerofthenapkininhalfdiagonally-upandto the
left.
5. Foldthenextlayerofnapkindiagonallyupandtothe left,
stopping slightly before the last fold to create an even,
staggered effect
6. Repeatbyfoldingupthenextlayerofnapkintoapoint just
before the last one.
7. Andonelasttimewithonelastlayer.Keepthemas
uniform as you can
8.Now fold both sides of the napkin under and in to

createaneven,staggereddiamondeffectonthenapkin.
Press it down as flat as possible and you're ready for
guests within 60 seconds
TULIPNAPKINFOLD
Here'sanotherbeautifulnapkinfoldthatiseasyandpretty.
Step1

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Foldthenapkininhalfonthe diagonal
Step2:
Holdingthebottomcenter pointfairlyflat,formacenter
Step3:
Stillholdingthebottomcenterpointfairlyflat,form2side
pleats.Tip: Have the napkin ring ready.
pleat.
FinishedFold
Insertthebottomintothenapkinring.Placeonyourtableand adjust
the folds.
CUFFEDROLLNAPKINFOLD
Thisnapkinfoldissimpleand takesuplittlespaceona holidaytable.

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Step1:
Laythe napkin outflat onthediagonal.
Step2:
Foldthebottomhalfupso thefold is atthebottom.
Step3:
Atthebottomedge, fold underabout1-2",towardtheback.

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Step4:
Atone sidebeginrollingthenapkin
Step5:
Continuerollingallthewayacross.
Step6:
Attheback, securethe left pointintothe foldedcuff.
FinishedFold
Turnthenapkinoverforthefinishedfold.
SELFCHECK1.1-2

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Identifyat leastfivenapkinfoldinganditsprocedures
ANSWERKEY1.1-2
1. Bishop’sHat
1. Foldnapkin bringingtoptobottom.

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2. Foldcorners toenter line.
3. Turnnapkinoverandrotate¼turn.
4. Foldbottomedge upto top edgeandflip pointoutfromunder top fold.
5. Turnleftendintopleatandformingapointonleft side.
6. Turnnapkinoverandturnrightendintopleatformingapoint onright side.
7. Openbaseand standupright
2. Pyramid
1. Foldnapkin inhalf diagonally.
2. Foldcorners tomeettoppoint.
3. Turnnapkinoverandfoldinhalf.
4. Pickupatcenterand standonbaseoftriangle.
3. Fan
1. Foldnapkin inhalf.
2. Make½”accordionpleats,startingatbottom.
3. Foldin halfwith pleatingonthe outside.
4. Foldupper rightcorner diagonallydowntofolded baseofpleatsandturnunder edge.
5. Placeontableandreleasepleatstoformfan.
4. TheRose
1. Foldall4cornersofopen napkintocenter.
2. Foldnewcornersto thecenter.
3. Turnnapkinoverandfoldall4cornerstocenter.
4. Holding center firmly, reach under each corner and pull up flaps to form petals. Reach
between petals and pull flaps room underneath.
5. TheCrown
1. Foldnapkin inhalf diagonally
2. Foldcorners tomeet attoppoint.
3. Foldbottompoint2/3wayto top andfoldbackonto itself.
4. Turnnapkinoverbringingcornerstogether,tuckingoneintotheother.
5. Peeltwotopcornerstomake crown.
6. Openbaseoffold andstandupright.
TASKSHEET2.1-1
Title: NapkinFolding
PerformanceObjective: Giventablenapkins,youmust beabletofold different
foldofnapkinatleast10 for2 minutes.
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Supplies: Tablenapkins
Equipment: Tables,chinawaresandglasswares
Steps/Procedure:
1. Proceedtoyourassignedtable
2. Gathertablenapkins
3. Fold10differenttablenapkinfolding
AssessmentMethod:
PerformanceCriteriaChecklist
PerformanceCriteriaChecklistfor
Task Sheet 1.2-1
Trainee’sName Date

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Criteria YES NO
1.Arethenapkinfoldsharp?
2.Doesthetable napkinfoldingcontainsvarietyoffolding styles
3. Does the table napkin folding follows according to instruction

orsteps in the information sheet.
4.Istherecreativityinthe napkinfolding.
INFORMATIONSHEET#1.1-3
FlowerArrangement
arrangebouquetandcenterpieceorcorsage.

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No matter what kind of flower you choose, or where you find it, each flower has its own
individual characteristics, its own personality. Like people, some kinds of flowers get along
better together than others. To know which ones get along best, you’ll first need to getacquainted
with flowers as individuals or families.
Agood place to begin learning the art of flower arranging is to choose a single flower in
season and let it direct you. Put it in a bottle or glass with few sprigs of green. Enjoy its solitary
shape, its color. Learn from it. Amass of flowers gives you a decoration; a single flower gives
you an education.
As long as the stems can reach the water and the flowers can keep their heads above
it,these spontaneous arrangements will survive as beautifullyas the most elaborate floral
creations.
Once the flowers have taught you about themselves, you’ll want to relate to them in your
own personal way by creating arrangements. Putting flowers together attractively is a satisfying,
creative experience. Beautylasts onlyas longas the memorywillhold it,but theopportunities to
create again are never – ending.
Creatingabeautifularrangementofflowersisalsooneofthenicestthingsyoucandofor yourself
or for a friend. With a little knowledge of the fundamentals, you can do it.
HOWTOARRANGEFLOWERS:
Step One: Using the knife, cut floral foam to fit the container. Leave enough open space inside
the container to allow you add water without spilling.
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StepTwo:Soakfoaminpreservativesolution.

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Step Three: Set the wet foam in the container and tape it down if the arrangement will be a
heavy one or if it is to be transported to somewhere.
StepFour: coverthefoamandtheedgesofthecontainerwith green.
Step Five: Working with one type of flower at a time, arrange a circle of flower around the edge
of the container.Stem should glide easy to the wet foam. If they don`t, poke holes into the foam
with a pointed tool. Holes should be big enough to admit stems.
Foamwillnot support thestemsif theholesaretoobig.
Step Six: insert a few more flowers in the center, trying to achieve a dome effect that looks like
daisies growing on hill.
Step Seven: Repeat step five and six with additional colors and kinds of flowers, one at a time,to
create an even distribution of color and flower shapes.
StepEight:Addsmall-floweredfillerorgreensbetweenprincipalflowers.Thisstepisimportant to
make the best use of every flower in the bouquet. It keeps the blooms separated so they don’t
crush one another, helps provide good air circulation to keep blooms fresh longer, and helps
create the illusion of many flowers where there are only a few.
StepNine:Fillthecontainerwithpreservativesolution.
DIFFERENTFLOWERARRANGEMENT
WeddingBouquet
You will need:

 Rosesorflowersofyour choice

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 Flowercutters
 Ribbon
 Afewstraightsewingpins
 Acleanvase
 Roomtemperaturewater
 Floral foodantibacterial
 Floraltape
 Clearset,orhairsprayifnoneis available
ChooseWeddingBouquetFlowers
Choose your roses carefully – a rose in the bud stage with unblemished petals
andstraightstems are best. Pick flowers thatare complement your wedding colors.Theydo nothave
to be a direct match.
TrimandPreparetheFlowers
Cut I inch from the bottom of each stem and remove all of the leaves, thorns, and
greenery. Place the flowers into a clean vase with room temperature water and plant food
antibacterial – leave the flowers in the vase for 4 hours to become fully hydrated.
FormtheWeddingBouquet
To form the bouquet, begin with the most opened flower as your center point and place
three flowers around the edges of the center flower.Tape the stems of the first four flowers with
your floral tape. Use the same binding point at all times.
Place the next three flowers in the spaces left between the flowers. Tape the stems
together,squeeze them, and repeat this process until you have achieved the required size of your
bouquet.
WraptheFlowerStems
Onceallyourstems aretape together,wrapthe stemofthe arrangementwithanon-wired
ribbon that goes along with your wedding party.Make sure to cover all of the floral tape. Go all
the way down, see if you need extra coverage, and possibly work your way back up.
Secure the ribbon with the ball headed straight pins at the bottom and the top of the
ribbon. Place pins in upward, pushing them towards the top of the flowers.
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Onceallyourstemsaretapedtogether,cutthebottomsofthestems,leavingenough room for
approximately a fist and a half measurement.
SpraytheWeddingBouquet
To keep the arrangement liking fresh, spray your arrangement withy Crowning Glory or
clear hairspray if you have any.This is the perfect wedding bouquet to make your day sparkle.
SAMPLEFLOWERARRANGEMENTS
FLOWERSBYOCCASION
EQUIPMENT
 1scissor
 1 cutter
 1gluegun
DIRECTMATERIALS/SUPPLIES

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 1dz.Assortedfreshflowers
 1dz.Assortedfreshleaves
 1roll floral tape
 2bricksfloralfoam
 1dz. Bamboosticks
 2pcs.Flowervase/claypot
 1rollstrings/wires
 1rollribbons/lace
PROCEDURES
Bouquet:
1. Attachedthe stick tothefoamandsecure itbyusinga plastic string.
2. Soakthefloralfoaminwaterwith sugarorchlorinetill itstopsto bubble.
3. Coverthestickwithfloraltape,hidingthestring.
4. Arrangethefreshflowersinanarc shareordome like.
5. InsertsomefreshleavesandAngel’sBreathfreshflowerstohighlightyourarrangement.
6. Attachthe doilyusinga gluegun.
7. Maketworibbonsusingthewiresandattach itto thestickbelowthe doily.
8. Coverthestickwithafloraltape,coveringthewires.
Topiary:
1. Insert the wire 2 pieces of mums stem in a dome-shaped foam and secure it with
string(topiary form). Soak foam in water till it stops to bubble.
2. Putthe soaked floralfoamin the bottomof theclaypotthen placetopiaryformin.
3. CoverthetopiarywithFormosaand thefoambetween thetopiaryandthe pot.
4. Arrangethemumsin aball-like shape.
5. Arrangeflowersat the bottom.
CorsageMaking:
1. Cut the head of the flower, leaving ¾” stem. Insert the end of a stem wire vertically into
the base.
2. Loosely wrap the wire around the full length of the stem in a spiral. Cover the stem and
wire with floral tape.
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3. After wiring the flower head, add the fillers and greens to the flower by flower by
wrapping them together using florist’s wire. Always add the filler first to surround the
flower and the foliage last to frame it in.
4. Cut excess wire off after wrapping around trice. This keeps the cluster from getting to
heavy.
5. Attachedthefloristbowbywiring.Coverthestemwithfloraltape.Attachthesafetypin.

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SELFCHECK1.1-3
Fillintheblanks:Identifytheterms whichmakesthestatementcorrect.
1. Each flower has its own individual andpersonality.

2. A mass of flowers gives you a decoration; a single flower gives
youan .
3. As long as the stems can reach the water and the flowers can keep their heads above
it,these will survive as beautifully as the most elaborate floral creations.
4. Once the flowers have taught you about themselves, you’ll want to relate to them in your
own by creating arrangements.
5. Puttingflowerstogetherattractivelyisa ,creative experience.
6 – 7. Beauty lasts only as long as the will hold it, but the tocreate
again are never – ending.
8.9. Creating a beautiful of flowers is also one of the nicest things you can do
for yourself or for a friend. With a little knowledge of the , you can do it.
10. Using the ,cutfloralfoamtofitthecontainer

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ANSWERKEYTOSELFCHECK1.1-3
1. Characteristics
2. Education
3. spontaneousarrangements
4. personalway
5. satisfying
6. memory
7. opportunities
8. arrangement
9. fundamentals
10. knife

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TASKSHEET1.1-2
Title: FlowerArrangement
PerformanceObjective: Givendifferentflowers,youmustbeabletoarrange
bouquet
Flowers,scissors,flowerfoams,vase,stick,tape,gluegun
Supplies:
Equipment: Tables
Steps/Procedure:
1. Attachedthe stick tothefoamandsecure itbyusinga plastic string.

2. Soakthefloralfoaminwaterwith sugarorchlorinetill itstopsto bubble.
3. Coverthestickwithfloraltape,hidingthestring.
4. Arrangethefreshflowersinanarc shareordome like.
5. InsertsomefreshleavesandAngel’sBreathfreshflowerstohighlightyour
arrangement.
6. Attachthe doilyusinga gluegun.
7. Maketworibbonsusingthewiresandattach itto thestickbelowthe doily.
8. Coverthestickwithafloraltape,coveringthewire
AssessmentMethod:

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Task Sheet 1.1-2
Criteria YES NO
1.Isthe stickattachtothefoamandsecure using aplasticstring?

2.Isthefloralfoamsoaksinwaterwithsugarorchlorinetillitstops
to bubble?
3.Isthe stickcover withfloraltape, hidingthe string?
4.Isthe freshflowersarrangeinan arcshareordome like?

5.Dosomefreshleavesand Angel’s Breathfreshflowersinsertto highlight
your arrangement?
6.Isthe doilyattachesusing agluegun?
7.Arethetworibbonsattachtothestickbelowthe doily?
8.Isthestickcover withafloraltape,covering thewire?
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TableSkirting
skirttable.
Table skirting refers to the cloth that forms the border or runs along the edge of the table.
These make a great difference in the presentation for the banquet, buffet, brunch or business
meeting.There are various styles ofpleats such as shirred, box, and accordion pleatscolor match
theskirtingtothetableclothorchoosecontrastingcolorstoenhancethedecor.
Various techniques are used to embellish the fabric such as embroidery, appliqué work, printing
and hand-painting. These have numerous patterns to offer unique grace and include paisleys,
floral, animals, geometrics and abstract prints.
Fabrics
100% polyester is a versatile choice for many manufacturers for fabricating skirting for tables,
counters, stages and any other custom application. Polyester knit is a rich looking fabric that has
the appeal of satin, without all the care and maintenance headaches. Poly-satin has been
developed as a low-cost alternative to the traditional rayon taffeta decorating fabric. Linen fabric
is typically used in more formal areas such as banquets, meeting rooms, and offices.All skirting
fabrics are machine washable and dryable.

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Today, Snap-Drape table skirting is a practical system to enhance the presentation of top tables,
receptions, buffets and displays. Hard wearing and machine washable, skirting are available in a
largeselectionoffabrics,colorsandheadings.Skirtingareattachedtothetablesusingtheunique Snap-
Drape clips.
Snap-Drapetableskirtingsaremadetoyourmeasurementstosuityourtablesetups.
Whether you require one skirt for a drinks table or several for a large buffet or top table, our
system will give you a professional finish every time.
SAMPLESOFDRESSEDTABLES

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The table
skirting
can be sewn with a continuous length to easily attach to the table. The table skirting is an
additional decorative accent on your table. The table skirting is made of various materials like
cotton, linen, silk, satin and is usually available as:
 Shirred orgathered
 Box-pleatskirting
Designs
The highly elegant square, oblong or rectangular table skirting can be created in
innumerable styles to provide grace. Decorative in nature, table skirting are available in a rich
medley of color combinations and patterns to fit almost any kind of decoration. They are
availableinbothtraditionalandmoderndesignsthatappealtothebuyers.
Patterns
Exquisite table skirting are a result of various techniques used to beautify the fabric such as
embroidery, appliqué work, printing, hand-painting etc. These pleasing table skirting made of
various materials have numerous splendid patterns to offer unique grace and include paisleys,
floral, animals, geometrics and abstract prints. Cotton table skirting is very much in demand
because they are washable and also durable.
Usage
Exclusive table skirting in cotton and other fabric have limitless usage. They can be used for
registration tables, buffet lines meetings, weddings, formal get-togethers and banquets etc. All
kinds of functions that plan to use tables also plan to use table-skirting. The entire table gets a
very attractive appearance with the use of Table skirting.

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SELFCHECK1.1-4
Fillintheblanks:Identifytheterms whichmakesthestatementcorrect
1. Exclusivetable skirting in cotton and other fabrichave usage.

2. The entire table gets a veryattractive withtheuseofTableskirting.
3. Exquisitetableskirtingarearesultofvarious usedtobeautifythefabric
such as embroidery, appliqué work, printing, hand-painting etc.
4. Decorative in nature, table skirting are available in a rich medley of color combinations
and patterns to fit almost any kind of .
5. referstothecloththatformstheborderorrunsalongtheedgeofthe table

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1. Limitless
2. Appearance
3. Techniques
4. Decoration
5. TableSkirting

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TASKSHEET1.1-4
Title: Table Skirting
PerformanceObjective: Givenskirtingcloth,youmustbeabletoskirtbuffettable
Supplies: SkirtingCloths,pins,thumbtacks,tables
Equipment:
Steps/Procedure:
1. Checkthebuffettableifitisingoodcondition.
2. Placetheunderlinerorsilence cloth.
3. Topwiththetopclothandtackusingthumbtacksononesidethenstretchthe top of
the table then tack again on the other side. Same with the other two sides.
4. Determinethefrontofyourbuffettable.Workfromthelefttorightstarting from
the back when skirting..
5. Leveltheheightotheskirtclothfromthefloorwithatleast¼inch.Pinthe other end

of the cloth to the edge of the table in a downward manner.
6. When approaching at the side, get the center of the table and the quarter
centerthenusethetapemeasuretogetthewidthofyourpleatwithatleast3 inches
wide and mark using a pin.
7. Stretchthecloththenpinonthemarker,levelwiththeendofthetablethen pin on
the same marker. Do the same on the following marker.
AssessmentMethod:

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Task Sheet 1.1-3
Criteria YES NO
1.Isthebuffet tablecheck ifit isingoodcondition?

2.Isthetable withunderlinerorsilencecloth?
3.Doesthetabletopwiththetopclothandtackusingthumbtackson one side

then stretch the top of the table then tack again on the other side. Same
with the other two sides?
4.Isthefrontandcenterofyourbuffettabledeterminedandwork
fromtheleftto rightstartingfromthe backwhen skirting?
5.Doestheheightofthe skirtclothlevelfromthefloor withatleast
¼inchandpintheotherendoftheclothtotheedgeofthetableina downward
manner?
6. Do you get the center of the table and the quarter center when
approachingatthesidethenusethetapemeasuretogetthewidthof your pleat
with at least 3 inches wide and mark using a pin?
7. Do you stretch the cloth then pin on the marker, level with the end
of the table then pin on the same marker and the same on the
following marker?
8.Isthere creativityand impact?

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PreparetheDining/RestaurantAreabeforetheService.
preparethedining/restaurantareabeforetheservice.
Asawaiter,itisyourspecificdutytolookafterthenecessarypreparationsbeforethestart of
operation. The conscientious waiter has everything ready at a place, easily accessible at the time
when it is needed.
a. Servicestandmust becleanandin bestorder.

b. Itmust befullystockedbefore service andmustbepresentable atalltimes.
c. Agoodservicestandshouldhave nodoors,asdoorsslowdowntheservice.
d. The supply must be arranged so that most frequently used items are in front of those less
frequently used to make job easier.
e. Condimentsmustbecleanandfullyfilledespeciallyduringservice period.
f. Tablesandchairsareintheirproperpositionandalignedaccordingtofloorplan.
g. Thereare notshakyordamaged tablesandchairs.
h. Tableedgesandcornersfollowastraightline;chairsareevenlyspaced.

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SELF-CHECK1.1-5
FillintheBlanks:Fillintheblankwiththecorrectwordorsetofwordstocompletethe sentence. Write

your answer on a separate sheet of paper.
1.2. and shouldbealignedaccordingtothefloorplan.
1 A mustbeclean andfullystockedbefore theservice.
2 The waiterhaseverythingreadyataplace,easilyaccessibleatthetime when it is

needed.
3 requirestheuseofappropriate servingequipmentand utensils.

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1. Tables
2. Chairs
3. ServiceStand
4. Conscientious
5. QualityService

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PREPAREANDSETTABLES
CONTENTS:
1.Completeness of table set-up
2.BalanceandUniformityofutensilsused
3.Orderoftheutensils 4.Eye
appeal 5.Timeliness
ASSESSMENTCRITERIA:
1.StandardofTableSet–Up
A. Completeness:
 Allneededutensilsaresetupthetablepriortoservingorders.Coffeeteamust go with
sugar and milk / creamer
 Placematissetupwhenthetableisnotcoveredwithtablecloth.Itisaplaced at the
center of the cover.
 Requirecondimentsasstatedintheeventorderareavailableandproperly
installed before the start of the function.
 Clientrequirementsasstatedintheeventorderareavailableandproperly
installed before the start of the function
 If–pre–setupismade,theadditionalcutleryarecompletedpriortoserving orders
B.BalanceandUniformity:
 Evenspacingbetweenchairs andcover.
 Cutleryare spaceat least½inchfromtheedge ofthetable
 Sameutensilsisset upforthesame order
 Cutleryare alignedproperlywiththesamedistance fromthe edgeofthe table
C.Order:
 Allserviceutensilsareplacedontheappropriatesideofthecover.
 Theglassescups,savers,spoon,knife andcocktail forkareonthe rightside
 Forkandside dishesareonthe leftside
 Foldedpapernapkin ontheleftsideunder thefork
 Waterglassissetontherightsideaboutaninchontopoftheknife
 Requiredcondimentsaswellasflowerbaseareplacedatthecenterofthe table.
 Thecutleryarearrangedinpropersequencefollowingtheorderbywhichthey will be
served
D.EyeAppeal
 Presidentialandbuffettableareskirtedforbanquetfunctions
 Appropriatecolorcombinationareused
 Noeye soreisseeninthediningarea
 Appropriatecenterpieceandotherdesertareprovidedfor
E.Time Lines:
 Set–upiscompletedontime atleastthirtyminutespriorto startthe operation
on banquetfunctions

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CONDITIONS:
1. WORKPLACELOCATION
2. EQUIPMENT
• Table
• Chairs
3. TOOLS,ACCESSORIESANDSUPPLIES
• ServiceWares
- Glassware
- Flatware
- Dishware
- Hollowware
4. TRAININGMATERIALS
ASSESSMENTMETHODS:
1. Demonstration
2. Interview
3. Portfolio
WrittenTest

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Learning Experiences
PREPARE ANDSET-UPTABLES
1.Readinformationsheet2.2-1on
prepareandsetuptablesusingthe
differentstylesoftableservice
2.AnswerSelfCheck2.2-1 Compareyouranswertotheanswerkey2.2-1
3.ReadInformationsheet#2.2-2
“Replace Table Cloth and/or
Placemats”
4.Answerself-check2.2-2 Compareyouranswertotheanswerkey2.2-2
5.PerformTasksheet2.2-1 (Replace EvaluateyourownworkusingthePerformance criteria
Table Cloth)
6. Read Information Sheet 2.2-3 on

Provide and adjust Table Set-ups
Suitableformenuchoicesin
accordancewithHotelStandards
7.Answerself-check2.2-3 Compareyouranswertotheanswerkey2.2-3
8.PerformJobsheet 2.2-1 EvaluateyourownworkusingthePerformance criteria
INFORMATIONSHEETS#1.2-1
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Table Service
followstandardoftableset
The standard set up of restaurant and function rooms vary depending on the type
of service and the requirement of the costumers. Fine dining usually require pre-set up of tables
before service begins. This may not be practical for casual dining or cafeterias. For banquets,
complete set-up is required before the start of a function in as much as the food is pre-ordered.
Requirements for banquet set up are stated in an event order that is prepared by the banquet
office.
TABLESETTING
Learn the pattern of table setting in your restaurant and dress tables according to instructions. In
case of doubt, check with the dining room hostess or head waiters.
TYPESOFSERVICE
1. FRENCHSERVICE
This is formaltype of service originated for European nobilityand presentlyenjoyed bya
few who can afford the time and expenses of meals served in this manner.
FrenchServiceEmployees:
a. Twowaiterscookingtogethertoservethemeal
i. Chef De Rang (for experienced waiter) seats the guest when a captain is not
present; takes the order; serves the drink; prepares some of the food withflourish
at the guest’s table and presents the check for payment.
ii. Commis de Rang (assistant) takes the order fromthe chefde rang to the kitchen;
picks up the food and carries it to the dining room; serve the plate as dished by
the chef de rang; clears the dishes and stands ready to assist when necessary.
b. Acaptainwaitertoseatguest
c. Awinestewardtoservewine

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TheFrenchService hasthefollowingFeatures:
❖ Itsignifiesluxuryandisdistinguishedbythefactthatthefoodiscookedor completed at a
side table in front of the guest.
❖ Thefoodisbroughtfromthekitchentothediningroomonheavysilverplatters
carefullyarrangesandgarnishedsuitablyandplacedonarollingcartcalleda
Queridon.
❖ Asmallstovecalledarechaudisusedtokeepthefoodwarm.
❖ The food is completed by cooking, deboning, slicing and garnishing as necessary and
serve to the guest.
❖ Thefoodisfirstpresented tothe host byviewing,thentohisguest ofhonor.
❖ All food is served and cleared from the right side of the guest except for butter,bread
and salad, which should be placed to the left side of the guest.
❖ Ifapartyisofoutstandingguest,saladsareusuallymixedorpreparedatthesalad
tableoronasaladcartbytheCaptain waiter whomakestheritual onit.
❖ Assortedpastriesarepresentedonalargetrayorfromacartwithglasscoveror drawer.
❖ Theservicerequiressidetablesandcartstoperformcorrectly.
❖ Soileddishesareclearedonlywhenallguesthave completedtheirmeals.
❖ Finger bowls, of warm water with rose petals, or lemon slice in them, are served with
all finger foods, such as chicken and lobsters and at the end of the meal.
❖ Thebowlisplacedonadoilyonasmallplatecalledanunderlinerandplacewitha
cleannapkinin frontoftheguest.
FINGER BOWL – is served with the courses mentioned above not afterwards. When a guest
eating lobsters with his fingers suddenly wishes a sip of wine he washes his fingers before
touching the glass. If possible, place the finger bowl in front of the plate. An additional finger
bowlisalways servedattheendofanycompletemealinFrenchServiceandisplaceddirectlyin front of a
guest with fresh napkins.
2. RUSSIANSERVICE

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The principal technique of Russian Service is that every food item is brought into the dining
room,notonaplateasAmericanService,butonsilverplatterfromwhichitthenisservedbythe waiter to
the guests’plates which have been previously placed before the guests. Since all work can
bedonebyone waiter,RussianServicehas agoodadvantage overFrenchService,forwhich two
waiters are needed.
RussianServiceisacombinationofFrenchandAmericanserviceduetothefollowingfeatures:
➢ It isverynormal and elegant.
➢ Theguestisgivenconsiderablepersonalattention.
➢ Itemploys theuseofheavyservice ware.
➢ TablesettingisidenticaltoFrenchset-up.
➢ Onlyone waiterisneededtoserve themeal.
➢ The foodisfullypreparedandpre-cutin thekitchen.
➢ Chafingdishesmustbeusedforsomefoodwithdirectplatingofother.
➢ Soups are sometimes served fromsoup tureens butin most cases, soup dishes or cups
are readily filled in the kitchen then placed before the guest.
➢ TheWaiterpicksuptheplattersoffoodandheatedplatesfromthekitchenandcarries
themto thedining roomonalargetraywhich heplacesonasidestand.
➢ The hot plates are set in before the guest from right side of the guest with the waiter’s
right hand.
➢ Thefoodisservedirectly fromthesilverplatterfromtheleftsideofthehand picking
ordishing outthe foodto thehot plate oftheguest.
➢ The waiter continues serving counterclockwise around the table and then returns the
unserved food to the kitchen.
➢ Sidesaladsareusuallyplatedinthe pantry.
➢ Fingerbowlsandnapkinareservedwiththe meal.
➢ Hotrolls areofferedfromacartorlarge basket.
➢ Soileddishesarecleanedwhenallguestshavecompletedtheirmeal.

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3. AMERICANSERVICE
ThisisformalthanFrench,RussianorEnglishandisthemostprevalentstylein restaurants.
➢ Foodisdisheduponplatesinthekitchenandplacebeforethecostumerwhomay
wantcoffeeservedwiththemeals.
➢ Exceptforsaladandbreadandbutter,mostofthefoodisplacedonanentréeplate.
➢ Onlyone waiterservesthe meal.
➢ Food is served from the left of the guest, beverage from the right and soiled dishes are
cleared from the right.
➢ Thisserviceisfats, inexpensiveandcanbereadilylearned bynonprofessionalwaiters
with aminimumof training.
AMERICANTABLE SETTING
InsettingupthetableforanAmericanService,place:
❖ A“silencer”cloth (pieceoffelt orfoamrubber) onthebare table.
❖ A sugar bowl, salt pepper shakers and normally an ashtray on the table for each
two guests. For tables of more than six, service for every three persons may be
sufficient.
❖ Somerestaurantsputa“topcloth”overthetableclothandchangeonlythetope
when the guest leaves. Before stripping a table for re-setting, the waiter shouldalways
obtain a clean table cloth.
❖ Finally,placethe“covers”onthetable.Thisiseachguest’splate,silverware,
glassandserviette.
4. BUFFETSERVICE
This is a type of service in which guest select their meal from an attractive
arrangement of food on long serving tables. The guests either help themselves or are served by
thechef’sstandingbehindthebuffettables.Usuallytheservicecombinebothtype:theguests

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select the relishes, salads and vegetables themselves, and the meat is carved to the guest by
thechefs.
SAMPLEOFABUFFETSETUP

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SAMPLESOFTABLESETUP
TABLESETUPPROCEDURES
STEPS PROCEDURES RATIONALE/

ADITIONAL
INFORMATION
PRESET-UP
(Beforeorder istaken)
Observethefollowing:
Alacarte Breakfast
1.Checkthecondition and Tables and chairs are in their proper
cleanliness of all tables position; are aligned according to
and chairs. floor plan;
There are no shaky nor damaged This is important to ensure the

tables or chairs; safety of guests and to prevent
accidents.
Table edges and corners follow
straight line; chairs are evenly
spaced
Havedamageitemsreplaced.
Payattention tothe following:
2.Checkthecleanliness Dirtyutensilscanbeasourceof
 All china wares, silver wares and
andconditionofservice bacterial contamination.
glasses are immaculately clean
equipment before they
and free of finger marks and
are set up.
stains.
Damage and chipped wares can
 Therearenochipped wares. useaccidentsandshouldnotbe
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used.
 Salt and pepper shakers aswell as
sugar and cream containers are
properly filled.
 Linens and napkins are clean and
free of dirt and stains.
3.Set-uptheplacemats Placeitatthecenterofthecover. Makesureitis cleanandfreeof
(if oneis used) foulodor.
4. Collect all silver Place them in a bar tray or wrap This will protect the cutleries
wares to be set up onthe them inside a clean cloth napkin. from bacterial contamination.
tables. Never carry them with bare hands. Fingermarkscanalsobe
avoided.
5.Laydownthesilver Place dinner fork on the left, dinner Place cutleries on the sidewhere
wares on the cover. knife on the right. Hold them by the they could be
handle not by the tines. convenientlyreached.Whatever
is used by he right hand should
be placed on the right side and
what is used by the left hand
shouldbeplacedontheleft
side.
6. Set-up the Position it on the top of the
foldednapkins placemat or the show plate
(whicheverisused)
7. Set-up the As a rule, on the top of the dinner Handle goblets by the stem and
watergoblet. knife, at a distance of ½ inch. tumblers by the base.
Glasses and beverage items are
tobesetupontherightforittobe
convenientlyreached bytheguests.
8. Set-up Place them at the center, beside the Thismakesitmoreaccessible for
thecondiments. flower vase. everyone in the table.
9.Set-upthebred plate. Place it on the left side of the fork Make sure the logo is
whensquareorarectangulartableis positioned on the top center.
used;oronthetopofaforkifa
roundtable isused.
10. Set-up the cups and Placethem ontherightsideofthe
saucers. cover,withahandleona5o’clock
position.
STEPS PROCEDURES RATIONALE/
ADDITIONAL
INFORMATION
FORLUNCH/DINNER Sameset-upasinbreakfastexcept the
following modifications:

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 Nocup,saucer,sugarandcreamer
are to be pre-set on the table. To avoid overcrowding the
table, this should be set-up only
These items will be set-up beforethe at the end of the meal-before
coffee/tea is served (if a coffee/tea coffee is serve (if coffee is
is ordered) ordered).
 Underliner/showplatemustbe set
up on the center of the cover.
This will serve as under linerfor
starters like appetizers, soups
and salads.
11. Once the guest has Check the order and place To avoid the blending of
given his order, additional cutleries like a: flavors, set-up a separatecutlery
complete the set-up. *soupspoonifa soupisordered, for each dish:
*a salad knife and fork if there is
no order salad, etc. The salad knife//fork must be
positioned next to the dinner
If an appetizer is ordered, set up an knife and fork.
appetizer knife/fork or cocktail fork
whichever is appropriate for the Seetheillustrationnext page.
order. This should be placed on the
right side at the outermost part ofthe
cover.
If soup is ordered, set-up the soup
spoon on the right side, next to the
appetizer knife or cocktail fork.
Set up an additional salad fork if a

side salad is ordered.
If a dessert is ordered, set-up the tea
spoon or fruit fork (whichever is
appropriate) on the top of the cover.
Place the tea spoon/fork on the
If there is an order of wine, set up top of the cover, parallel to the
the appropriate wine glass on the coffee /tea teaspoon
right side, beside the goblet

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SELFCHECK1.2-1
1. Identifythedifferentkindsoftablesetting.
2. Explain the differences between the table service bygiving its definition and how
service is being done.
a. AmericanService
b. BuffetService
c. RussianService
d. FrenchService

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ANSWERTOSELFCHECK1.2-1
1. breakfast,lunchanddinner
2. a. AMERICAN SERVICE - This is formal than French, Russian or English and is the most
prevalent style in restaurants.Food is dished up on plates in the kitchen and place before the
costumer who may want coffee served with the meals.
b. BUFFET SERVICE - This is a type of service in which guest select their meal from an
attractive arrangement of food on long serving tables. The guests either help themselves or are
served by the chef’s standing behind the buffet tables.
C.RUSSIAN SERVICE is a combination of French and American service. Food item is brought
into the dining room, not on a plate asAmerican Service, but on silver platter from which it then
is served bythe waiter to the guests’plates which have been previously placed before the guests.
d. FRENCH SERVICE - This is formal type of service originated for European nobility and
presentlyenjoyedbyafewwhocanaffordthetimeand expensesofmealsserved inthismanner. The
food is brought from the kitchen to the dining room on heavy silver platters carefully arranges
and garnished suitably and placed on a rolling cart called a Gueridon.

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INFORMATION SHEET 1.2-2
REPLACETABLECLOTHAND/ORPLACEMATS
knowhowtoreplacesoiledtableclothorplacemats.
Once the tablecloth/placemat is soiled, replace it immediately with a ne one. Remember

that after the function, changing of tablecloth/ placemat is a mjust, though it is still looks clean
and fresh. Tablecloth/placemat should be washed immediately and dried under the sun most
especiallytopreventfoulodor.Tablecloth/shouldbewellpressedbeforeplacingitonthetableto look
fresh and clean and be attractive.
The proper placements of linens contribute much to the cleanliness and attractiveness of
the whole set up.
STEPINDRESSINGATABLE
1. Get a clean and spotless table cloth

withasizethatfitsthetable.Holding
them between thumb and the first
finger.
2. Holdtheclothopentowardsyou,let the
centerfold run straight at the middle
of the table
3. Make sure that the table top is fully

covered.Alsoseetoitthattheclothis laid
down such that the edges hang evenly
on each side of the table.

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SELF-CHECK1.2-2
True or False : Identify if the sentences below is true or false. Write your answer on a
separatesheet of paper.
1.Hold the tablecloth between your thumb and your first finger
2.Youmayusespotlesstableclothwithasizethatfitsthetable.
3. Whenlayingthetablecloth,makesurethatthetable topisfullycovered.
4. Oncethetableclothissoiled, donotreplaceitimmediately.
5. The proper placements of linens contribute much to the cleanliness and attractiveness of
thewhole set up.

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ANSWERKEY1.2-2
1. True
2. True
3. True
4. False
5. True

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TASKSHEET1.2-1
Title: Replacetablecloth
Given new cleaned table, table cloths and placemats, you
PerformanceObjective:
mustbeabletodressthetablesinorderthatitwillbeused
fornextservice.
 Tablecloth

Supplies:
 Pins
 Thumbtacks
Equipment: Tablesandchairs
Steps/Procedure:
1. Proceedtoyourassignedtable
2. Checkthetableforanydirt’s,suchasdust,staplewires,thumbtacks.
3. CleanandRemovethe dirt’s
4. Changethetable cloths
5. Securethetable cloths
Assessment Method:

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Task Sheet 1.2-1
Criteria YES NO
1.Is the table checkfor stability?
2 .Isthe tableclean?
3.Isthe table dresswith uniformityandbalance promptly?
4.Does thematerialstools thatarenotusedstore?

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ProvideandAdjustTableSet-UpsSuitableForMenuChoicesInAccordanceWithHotel
Standards
adjustthe tableset-upsbasedonthemenuchoices.
Tablesettingreferstotheway toset atablewithtablewaresuchaseatingutensilsand dishware

for serving and eating. The arrangement for a single diner is called a place setting.
Placesetting
Informalsettings
Informal settings generally have fewer utensils and dishes but use a stereotyped
layout based on more formal settings. Utensils are arranged in the order and the way a
person will use them. Usually in Western culture, that means that the forks, bread plate,
spreader, and napkin are to the left, while knives, spoons, drink ware, cups, and saucers
are to the right, although the left-right order is reversed in a minority of countries.
Formally, in Europe, Mexico, Argentina and Philippines, the cup and saucer will not be
placed on the table until the very end of the meal.

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Formal
A formal table setting Utensils are placed about one inch from the edge of the
table, each one lining up at the base with the one next to it. Utensils on the outermost
position are used first (for example, a salad fork and a soup spoon, then the dinner fork
and the dinner knife). The blade of the knife must face toward the plate. The glasses are
positioned about an inch from the knives, also in the order of use: white wine, red wine,
dessert wine, and water tumbler.
The general rule with utensils is to start from the outside of your place setting, and work
your way toward the service plate (the main meal plate): soup spoon first, then fish knife and
fork, then service knife and fork.
TheTraditionalCompleteSet-Up

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OTHERTYPESOFTABLESETTING
B C D
A BREAKFAST
 Serviette(napkin)ServiceplateSoupbowlonplateBreadandbutterplatewithbutter
Flowervaseonthecenterofthetable knife
 EFGH
Saltandpeppershakerbesidetheflower
vase
Waterglass Redwine Fishfork
Whitewine
 Dinnerknifeandforkwiththeknifeon the
right and fork on the left
IJKL
 Foldednapkinonthe centerofthecover
 DinnerFork Saladfork Serviceknife
Waterglassontherightsideofthecover, on Fishknife
Mtop of the dinner knife N
 Soup spoon Dessertspoon and
. cake fork
Coffeecupandsaucerontherightsideof
the cover
Breadplateandbutterknifeontheleft side beside the dinner fork.
LUNCH
Flowervaseonthecenterofthetable
Saltandpeppershakerbesidetheflower vase
Dinnerknifeandforkwith theknife on
the right andfork ontheleft
Waterglassontherightsideofthecover, on top of the dinner knife
Foldednapkinonthe centerofthecover
DINNER

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 Flowervaseonthecenterofthetable
 Saltandpeppershakerbesidetheflower
vase
 Dinnerknifeandforkwith theknife on
the right andfork ontheleft
 Foldednapkinonthe centerofthecover
 Waterglassontherightsideofthecover, on
top of the dinner knife side beside the
dinner fork.
 Showplateandunderlineratthemiddle of
the cover
COMPLETESETUPFORASETMEAL
SETUP:
1. FishKnife(right) andFishFork(left)
2. SaladFork(left)besidethedinner
fork
3. Dinner Knife (right) and Dinner
Knife(left)nearesttotheshowplate
4. Showplate orunderliner
5. SaladKnife(right)besidethesoup
spoon
6. SoupSpoon (rightside)
7. RedWineGlass–topofthedinner
knife
8. Whitewineglass–topofthefish
knife
9. Goblet ontopofthe redwineglass
10. ChampagneGlass
11. FruitForkforfruitdessert–topof
showplate
12. Teaspoonforcoffee–topof
showplate
13. BreadPlatewithButterSpreader
SETUPOFBUFFETTABLE

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Legend:
1. ColdDishes–Appetizer,SaladandColdPlatters
2. Cold/SaladPlateforColdDishes
3. ServingSpoonandForkforCold Dishes
4. SoupBowlfortheSoup
5. HotDishes,arrangedinpropersequence
6. DinnerPlateforHotDishes
7. Dessert
8. DessertPlate
SELF-CHECK1.2-3
Direction: Draw and label the Complete SetUp For abuffetand traditional in aseparatesheet of
plain and clean paper.

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SERVICES NC II
ANSWERTOSELF-CHECK1.2-3
SET UP OF BUFFET TABLE
Legend:
1. ColdDishes–Appetizer,SaladandColdPlatters
2. Cold/SaladPlateforColdDishes
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3. ServingSpoonandForkforCold Dishes
4. SoupBowlfortheSoup
5. HotDishes,arrangedinpropersequence
6. DinnerPlateforHotDishes
7. Dessert
8. DessertPlate
TheTraditionalCompleteSet-Up
B C D
A
Serviette(napkin)Serviceplate SoupbowlonplateBread andbutterplatewithbutterknife

E F G H
Waterglass Redwine Fishfork
Whitewine
I J K L
DinnerFork Saladfork Serviceknife Fishknife
M N
Soup spoon Dessertspoon.
and cake fork
JOBSHEETLO1.2-3
Title: PerformDifferentTableSetting
Givenalltheneededservicewaresyou mustbeableto
PerformanceObjective: createatleast3table settings.
 Flatware
 Silverwares
Supplies:
 Glassware
 Hollowware
Equipment: Tables,Chairs,Cloths,andTrolley
Steps/Procedure:

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Checkstheconditionofdifferentservicewares
Collectsalltheservicewaresneedfortablesetting
Bringandarrangeallservicewaresinthestation
Checkstablesandchairs
Cleanandskirttable
Setuptheservice waresdependonthe typeofset upgivenbytheinstructor.
DoubleCheckthesetup
Presentthesetupto theHeadwaiterforchecking
AssessmentMethod:

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Job Sheet 1.2-1
Trainee’s Name Date
Task: Perform Different Table Setting

Criteria YES NO
1.Arethe service waresserviceable?
2 . Aretheservicewarestransportfrompantrytostationusing appropriate
trays or trolley with cover?
3.Are the service wares arranges and stacks in the station properlyfor a
pass and safe service
4. Arethetablessetupsperformbasedonstandardoperating procedures
required by the headwaiter.
5.Is theproperhandling oftoolsandequipmentobserve?
6.Do you wear proper personal protective equipment in setting up to

avoid direct contact with the service wares?
7.Do youwasheshandsbefore performingtheset-up.

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CLOSEDOWNRESTAURANT/DININGAREA
CONTENTS:
1. Safetypracticesinresettingthetable
2. Storingserviceequipment
ASSESSMENTCRITERIA:
1. Equipmentwerestoredand/orpreparedforthenextserviceinaccordancewith
establishment procedures
2. Restaurant/diningareawascleared,cleanedordismantledinaccordancewith
3. Re-settablescorrectlyforthenextserviceinaccordancewithproceduresand
requirements
4. Serviceswasreviewedandevaluatedwithcolleaguesidentifyingpossibleimprovements
CONDITIONS:
1. 1.WORKPLACELOCATION
2. 2.EQUIPMENT
• Table
• Chairs
3.3.TOOLS,ACCESSORIESANDSUPPLIES
• ServiceWares
- Glassware
- Flatware
- Dishware
- Hollowware
4.4.TRAINING MATERIALS
ASSESSMENTMETHODS:
5.Demonstration,Interview,Portfolio,WrittenTest

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LearningExperiences
CLOSEDOWNRESTAURANT/DININGAREA
1.ReadInformationSheet1.6-1on
healthandsanitationpractices.
2.AnswerSelf-Check1.6-1 Compareyouranswerswiththeanswerkey.
3.Perform Task/ Job Sheet 1.6-1 EvaluateyourownworkusingthePerformance criteria
Sanitize tables, chairs and
waiters station Presentyourworktoyourtrainerforevaluation
4.ReadInformationSheet1.6-
2 on storing
serviceequipment.
5.AnswerSelf-Check1.6-2 Compareyouranswerswiththeanswerkey.
6.Perform Task/ Job Sheet 1.6-2 EvaluateyourownworkusingthePerformance criteria
storeserviceequipmentcorrectly

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SanitizeTables,ChairsandWaitersStations
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able
touse and maintain dining equipment and health and sanitation practices.
Thewaiter’sresponsibilitiesdonotendwiththedepartureoftheguests.Whenthe guests
have left, the tables and service areas must be cleared of used and soiled items and the tables
prepared for use again.
Cleanliness ofthe tableshould bemaintained atalltimes.When everyone atthe tablehas

finished eating, the soiled dishes should be immediately removed like chinaware, flatware,
glasses, condiments and ashtrays. Please recall your lesson in Checking and Preparing Service
Equipment, Bussing and Clearing the Table.
Again, quality service requires the use of appropriate serving equipment and utensils.
Dining personnel must be familiar with the various equipment and supplies for dining service as
well as their appropriate usage to prevent breakages and damages.
SANITATIONSTANDARDSIN HANDLINGSERVICEWARES
1. Setupandserveonlythecleanandsanitizedglasses,cutleries,chinawareandother service
equipment.
2. Equipmentshouldnotbeexposedtocontamination.Keepthemincloseddrawersor cabinets,
not exposed to open air and dirt.
3. Fooddeliveredforroomservicemust becoveredtoavoidbacterial contamination.
4. All service equipment must be wiped-dry with clean wiping cloths to protect them from
watermarks. The cloths used for this purpose must be segregated from other cloths and if
possible color coded.
5. Handleglassesbythestemorbase,cutleriesbythehandle.

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6. Underlinebowlswithaplateandneverservethemwiththefingertouching therim.
7. Avoidtouchingfoodsandcutlerieswithbarehands.Useaplasticscooperforservingice, serving
spoon and fork for dishing out foods.
8. Neverhold/servethetoothpick,strawornapkinwithbarehands.Protectthemfrom bacterial
contamination by serving them in wrappers or in their respective dispenser.
9. Whenservingadditionalcutleryornapkin,placetheminasmallplatetoavoiddirect contact with
the hand.
10. Thethumbshouldbe keptawayfromtheplate toavoidtouchingthe sauce,meat or dish.
11. Whensettingup cutleriesandglasses avoidleavingfingermarkson them,by carrying them in

trays or by placing them inside a cloth napkin.
12. Neverserve foodandcutleriesthathave fallenonthefloor.
13. Toprotectfoodfromcontamination,keepthemcoveredwhentheyarenotservedimmediately.
14. Washandwipedryfoodcontainersbeforeusingthem.
Here are the sanitation standards in handling service equipment. Some illustrations are also
included.

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SELF-CHECK1.6-1
FillintheBlanks:Fillintheblackswiththecorrectwordorsetofwordstocompletethe sentence. Write your

answer in a separate sheet of paper.
1. Allserviceequipmentmustbe withcleanwipingclothstoprotectthem from

watermarks.
2. Toprotectfoodfromcontamination,keepthem whentheyarenotserved
immediately.
6.
3. Handle stemmed glasses bythe .
4. Equipmentshouldnotbeexposedtocontamination.Keepthemincloseddrawersor cabinets,
not exposed to open air and d
5. When serving additional cutlery or napkin, place them in a to avoid direct

contact with the hand.

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ANSWERKEYTOSELF-CHECK1.6-1
1. wiped-dry
2. covered
3. base
4. closeddrawersorcabinets
5. insideclothnapkin
7.

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JOBSHEET1.6-1
Title: Sanitizetables,chairsandwaitersstations
PerformanceObjective: Givensoiledtables,chairsandwaitersstationyoumustbe
ablesanitizethoseservicewaresandequipment properly
 Soap
Supplies:  Water
 Cleantowel
Equipment: Tables,ChairsandWaitersStation
Steps/Procedure:
1. Gatherallmaterialsandtoolstobeusedincleaning
2. Clean,Sanitized andwipeddrytables
3. Clean,Sanitized andwipeddrychairs
4. Clean,Sanitizedandwipeddrywaitersstation
5. Returncleaningtoolsandmaterials tothestoragerooms.
Assessment Method:

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Job Sheet 1.6-1
Criteria YES NO
1.Arecleaning agentsandtoolschoosescorrectly?.
2 .Arecleaning andsanitizingoftablesperformedproperly?
3.Arecleaning andsanitizingofchairsperformed properly?
4.Arecleaning andsanitizingofwaitersstationperformed properly?
5. Arethecleaningagentscleanandstoredcorrectly?

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StoringServiceEquipment
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be

abletostore service equipment properly.
Tomaintain the cleanliness of the table, soiled dishes should be removed immediately of
course based on the standard procedures in removing plates and flat wares.
For main course plates maybe cleared as soon as the guest have finish eating. Try to be
sure each guest is truly finish before clearing the plate to avoid bothering guest by asking them
several times if they are through. Atray or a dish cart is an ideal tool to carry the supplies and
cleaning materials needed to clear the table. Clear first flatware to the right of the guest, using
right hand, picking up accompanying silver wares. Remove also side dishes such as sauce plate;
continue to pick up empty wine bottle and condiments containers. Move gently and quietly. Do
not rattle or make noise with plates or silver wares as you deliver them to the tray stand.
Refill condiments and shakers ready for the next use, clean ashtrays, replace soiled table
cloth/table napkin linen and reset table depending on the kind of service of the hotel orrestaurant.
After collecting all silverwares, flatware, glassware, cutleries and the likes, they must be
placed in allocated storage areas.
Pointerstobeconsideredinstoringofequipment.
1. Cleanandwipedryall equipmentbefore storingthem.

2. In sorting:
 Scrapeall left overbyhand.
 Sortdishesaccordingto size.
 Stackdishesinseparatefiles
 Cupsandsaucersshouldbeinvertedinracks.
 Placesilverwares intrayforpre-soaking:pre-soakglass,creamserved
3. In Racking:
 Rackdishaccordingtosize.
 Donotovercrowddishes,overcrowding resultstopoorcleaning andincreasebreakage.

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 Rack silver in special containers with their handles down. Do not overcrowd them.
Theideal is 15 pieces per compartment.
 Stacktrays andwashthemseparately.
4. Inhandlingcleandishes:
 Handle dishes by the edge, cups and silver by the handle, stemmed glasses by the
stemand tumblers by the base.
 Keepthedishstorage areacleanatall times.
 Keepdishrack awayfromtheexit andthemachine.

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JOBSHEET1.6-2
Title: StoreServiceEquipmentcorrectly
Given all clean and sanitized service wares, you must be

PerformanceObjective:
abletosort,segregateandstorethoseserviceequipmentin
theirprescribedstoragearea.
 Flatware
 Silverwares
Supplies:
 Glassware
 Hollowware
Equipment: StorageCabinet
Steps/Procedure:
1. Gatherallservicewares
2. Sortandsegregateservicewares
3. Storeservicewares.
AssessmentMethod:

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Job Sheet 1.6-2
Criteria YES NO
1.Arethe servicewaressorted andsegregated properly?
2 . Aretheservicewareshandledcorrectly?
3. Arethecabinets/storagecleanedreligiously?
4. Aretheservicewaresstoredfollowingthestandardsoperating
procedures?

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INSTITUTIONAL
ASSESSMENT

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EVIDENCEPLAN
Competency
Standards
Unit of Providefoodandbeverageservice
Competency
Waysinwhichevidencewillbecollected Demonstr Written Interview
ation examin /
Theevidencemustshow thatthecandidate…. ation Questionin
g
 Preparedtableappointmentsbeforesettingthe table
√
 Sanitized all pre-set equipment/utensils with
sanitizingagent √
 Wiped dry all sanitized equipments and free from √ √
spots and marks
 Checkedforcompleteness,balanceanduniformity, √
order, eye appeal and time lines of standard table
set-up
 Leadcustomerstowardtable
√
 Endorsedgueststocaptainorwaiterandassist
themingettingseatedaccordingtotableallocation √ √
 Presentedmenuanddrinklist √
√
 Takenandrecordedordersaccurately
√ √
 Recommends and suggests guests’ with drink and √
meal selection
 Answeredcustomerquestionsonmenuitemsin √ √
accordance with enterprise policy
 Operated the ordering systems correctly in √
accordancewithestablishmentprocedures.
 Providedglassware,servicewareandcutlerysuitable √ √
for menu choices and adjusted in √
accordancewithenterprisepolicy.
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 Collectedfoodandbeveragecollectionsfrom service √ √
areas correctly
 Foodandbeveragewereservedcourteouslyin √ √
accordance with establishment standards and
hygiene requirements.
 Servedadditional food and beverage at the √ √
appropriate times
 Clearedtablesformcrockery,cutlery,andglass √
wareattheappropriatetimeandwithminimal √
disruption from customers.
 Handledguests’complaints √√√ √ √
 Organized,presentedandprocessedaccountsin √ √
accordance with establishments procedure
 Bid goodbye to guests and re-set √
tableappointments correctly √
 Storedand/orpreparedequipmentforthenext √
service in accordance with establishment √
procedures
 Clean,clearedanddismantledrestaurant/dining √
area in accordancewith establishmentprocedures √
and safety practices.
 Re-settablescorrectlyforthenextservicein √
accordance with procedures and requirements
 Reviewedandevaluatedserviceswithcolleagues √
identifying possible improvements.
Preparedby: Date:
Checkedby: Date:

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DemonstrationChecklist
CandidateName:
AssessorName:
DateofAssessment:
TimeofAssessment:
InstructionsforDemonstration:
MaterialsandEquipment
Service wares( China wares, flat wares, cutleries, glasses, condiments, tables
and chairs, linens, table cloth, napkins, oval tray, bar tray, bus pan)
Puta√toshow if theevidence isdemonstrated
Duringthedemonstration ofskills,didthecandidate: Yes No N/
A
 Preparedtableappointmentsbeforesettingthetable
 Sanitizedallpre-setequipment/utensilswithsanitizing
agent
 Wiped dry all sanitized equipments and free from spots
and marks
 Checkedforcompleteness,balanceanduniformity,
order,eyeappealandtimelinesofstandardtableset-up
 Leadcustomerstowardtable
 Endorsed guests to captain or waiter and assist them
ingetting seated according to table allocation
 Presentedmenuanddrinklist
 Takenandrecordedordersaccurately
 Recommendsandsuggestsguests’ withdrinkand meal
selection
 Answered customer questions on menu items in
accordancewithenterprisepolicy
 Operatedtheorderingsystemscorrectlyinaccordance
withestablishmentprocedures.

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 Providedglassware,servicewareandcutlerysuitable
formenuchoicesandadjustedinaccordancewith enterprise
policy.
 Collectedfoodandbeveragecollectionsfromservice areas
correctly
 Food and beverage were served courteously in
accordancewithestablishmentstandardsandhygiene
requirements.
 Servedadditionalfoodandbeverageattheappropriate times
 Clearedtablesformcrockery,cutlery,andglasswareat
theappropriatetimeandwithminimaldisruptionfrom
customers.
 Organized, presented and processed accounts
inaccordance with establishments procedure
 Bidgoodbyetoguestsandre-settableappointments correctly
 Storedand/orpreparedequipmentforthenextservicein
accordancewithestablishmentprocedures
 Clean,clearedanddismantledrestaurant/diningareain
accordancewithestablishmentproceduresandsafety
practices.
 Re-set tables correctly for the next service in accordance
with procedures and requirements
 Reviewed and evaluated services with
colleaguesidentifying possible improvements.
Candidate’sDemonstrationwas:
Satisfactory Not Satisfactory

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PROVIDEFOODANDBEVERAGESERVICE INTERVIEW
QUESTIONS
Candidate’sName:
Putacheck ifthecandidatesanswersaresatisfactory Satisfactory Not
ornot Satisfactory
1.Howwillyouhandleguest’scomplaints?
2.Whatarethe differenttypesoffood service? Can
yougivethedifferencebetweeneachofthem?
3.Explainthetypicalflowstructureofservice
withinafoodandbeverageservicedepartment.
4.Whatwillyouconsiderwhenyouaregiving
suggestiveselling?
5.Whyisitimportantforadiningpersonnel
/waitertostudytheestablishment’smenu?
6.Whatistheimportanceofconsideringguest’s
special requests, and dietary/cultural
requirements?
7.Whatistheproperwayoftakingorders?
8.Howwillyoupresentfoodandbeveragemenu
to guest?
In general, candidates answer to questions are:
Satisfactory NotSatisfactory
Candidate’sSignature:
Assessor’sSignature:

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WRITTENEXAM
TESTI: MULTIPLE CHOICE I: CHOOSETHE CORRECTANSWERAND ENCIRCLETHE LETTER

OF YOUR CHOICE:
1. Whatisthe othertermfor“RussianService”?
a. Buffetservice b. Familyservice c.Plateservice d.Platter service
2. Whoto servefirstwith anumberofguest inthetable?

a. Child b. Gentleman c. Host d. Lady
3. Whatis hors d’oeuvre?

a. Appetizer b. Dessert c.MainCourse d.Sorbet
4. Whatkindofmeat whenserver use isapplesauce?

a. Beef b.Lamb c. Pork d.Veal
5. Whatkindof vegetableis morel?

a. Lettuce b. Mushroom c. Onion d.Tomato
6. Whatisthe mostexpensive caviar?

a. Beluga b.Iranian caviar c.Ossetra d.Sevruga
7. What3Smeanintherestaurant dictionary?
a. smile,shout,shy b.support,share,short
c.standard,summary d.scraping,segregating,stocking
8. What first item/s the server should remove from the table to show that the table is ready
for cleaning and resetting to the next service?
a. ashtray b. napkin c.salt& peppershaker d.water goblet
9. Whatisthe dinnerplatesize indiameter?

a. 12” b. 10” c. 9” d. 8”

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10. Whotoreportto whenguestcomplainabout service?
a. colleagues b.executive chef
c.securityguard d. supervisor/manager
11. When guest is seated, what is the item the server is removing from the table and placing
on guest lap?
a. Dinnerplate b. napkin c.salt& peppershaker d.tablecloth
12. Howwillyouhandlecomplaint?
a. giveguestsouvenir,offerthemfood
b. ignoreguest,pretenddoingsomething
c. runand snubtheguest,laugh atthem
d. stopandaddressthecomplaint,clarifytheproblem
13. Whatisthemainingredientswhenmakingsabayon?
a. eggshell b.eggwhite c. eggyolk d.quailegg
14. UsingAmericanservice,whichsideoftheguestyouusewhenservingbeverages?
a. Front b.Leftside c.Rightside d.Topside
15. Whatisthe correctsequenceinservingmeals?

a. salad,coffee,maincourse,soup
b. soup,salad,maincourse, dessert
c. maincourse,dessert,soup,salad
d. coffee,appetizer,maincourse,salad
16. Whatjewelrytheserver isallowedonlytowear?

a. anklet b. bracelet c. necklace d.wedding ring
17. Whatarethethreedifferentmethodofcleaningandsanitizing?
a. 3bucketmethod b.3 rangemethod
c.3cleaningmethod d.3washing method
18. Howlong,at least,a waitercan washhishandsusingsoapin runningwater atthe sink?

a. 10seconds b.20secondsc. 30secondsd.40 seconds
19. Whatmostnotallowed doingbytheguest whenqueuingatthebuffet table?

a. Countingmoney b.rubbinghands
c.smokingcigarettes d.talking tocolleagues
20. Theusualcode for“outofstock” itemis

a. 27 b. 34 c. 48 d. 86

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

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RECORDSOFACHIEVEMENT
Module:ProvideFoodandBeverageService
LearningOutcome#1:PrepareDining/RestaurantService
AssessmentCriteria:
1. Dining/Restaurantareasandcustomerfacilitieswerecheckedforcleanlinesspriorto
service and corrective actions were taken when required.
2. Diningenvironmentwaspreparedandadjustedtoensurecomfortandambienceto
customers as appropriate.
3. Setupfurnitureinaccordancewithenterpriserequirements,bookings,customerrequest,
convenience and safety.
4. Equipmentwerecheckedandpreparedforservice.
5. Menuvariationsanddailyspecialswereverifiedwithkitchenstaffbasedonestablishment policy
and guidelines.
COMMENTS:
Learnershavesatisfiedtheaboveperformancecriteria.

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Learner’s signature :
Trainer’s signature:
Date:
LearningOutcome#2:Prepareandsettables
AssessmentCriteria:
1. Prepareandsettablesaccordingtoestablishmentand/orcustomer’sspecial
request.
2. Checkcleanlinessandconditionoftablespriortoservice.
COMMENTS:
Learnershassatisfiedtheaboveperformancecriteria.
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SERVICES NC II
LearningOutcome#3:Welcomecustomers
AssessmentCriteria:
1. 1.Leadthecustomertowardsthetable
2. 2.Walkalittleaheadofcustomerwhenescorting
3. Endorsedthemtothecaptainorwaiterandassistthemingettingseated according to
table allocation
4. Captainorwaiterpulledthe chairfortheladyandassistherin getting seated
5. Presentedmenuanddrinklists
COMMENTS:

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Date:
LearningOutcome#4:Takeandprocessorders
AssessmentCriteria:
1. Ordersaretakenandrecordedaccuratelywithminimaldisruptiontocustomers
2. Recommendationsandsuggestionsaremadetoassistcustomerswithdrinkandmeal
selections
3.Customerquestionsonmenuitemsareansweredcorrectlyandcourteouslyinaccordance with
enterprise policy
4. Informationaboutanyspecialrequests,dietaryorculturalrequirementsarerelayed
accurately to kitchen where appropriate
5. Orderingsystemswereoperatedcorrectlyinaccordancewithestablishmentprocedures
2.Glassware,servicewareandcutlerysuitableformenuchoicesareprovidedandadjustedin
accordance with establishment procedures

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COMMENTS:
Date:
LearningOutcome#5:Serveandclearfoodanddrinks

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AssessmentCriteria:
1. Foodandbeveragecollectionswerecollectedpromptlyfromserviceareas,
checked for presentation and conveyed to customers safely
2. Flowofserviceandmealdeliveryismonitoredinaccordancewithenterprise procedures
3. Delaysofdeficienciesinservicewererecognizedandfolloweduppromptlybasedon
enterprise policy
4.Foodandbeveragewereservedcourteouslyinaccordancewithestablishmentstandardsand
hygiene requirements
5. Additionalfoodandbeveragewereofferedandservedattheappropriatetimes
6. Tableswereclearedofcrockery,cutleryandglasswareattheappropriatetimeandwith
minimal disruption to customers
7. Accountswereorganized,presentedandprocessedinaccordancewithestablishment
procedures
8. Bidgoodbyetoguestscourteouslyfromtherestaurant/diningareaandtableappointments are
re-set
COMMENTS:
Date:

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LearningOutcome#6:Closedownrestaurant/diningarea
AssessmentCriteria:
Equipmentwerestoredand/orpreparedforthenextserviceinaccordancewith
establishment procedures
Restaurant/diningareawascleared,cleanedordismantledinaccordancewith
Re-settablescorrectlyforthenextserviceinaccordancewithproceduresandrequirements
Services was reviewed and evaluated with colleagues identifying possible improvements
.
COMMENTS:
Date:

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REFERENCES
Claudio,VirginiaSerrano.MEALMANAGEMENT&TABLESERVICE
Costas,Katsignis,MaryPorter,ChrisTomas.THEBARANDBEVERAGEBOOK
Erdigon,Grace.FOODSERVICEMANAGEMENTINTHEPHILIINES
Roldan,AmenilaS.FOODSERVICEANDBARTENDING
Gapuz,Christielynda.WORKBOOKINWAITERING
Ditan,JosephLinford.FUNDAMENTALSOFFOOD&BEVERAGESERVICE
OPERATION
Brown,Graham.THEWAITER’SHANDBOOK

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www.Questia.com/Journals.GoogleAds.QuestiaOnlineLibrary
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SERVICES NC II

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COMPETENCY-BASED

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

NO. UNITOFCOMPETENCIES MODULETITLE CODE

1 Preparethediningroom/restaurantarea Preparing the TRS512387

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

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

4.1 Lightsareadjustedaccordingtotime ofthe day.

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

2.AnswertoSelfCheck 1.1-1 Compareyouranswertotheanswerkey1.1-1

Keepacopyofyour work forthenextactivities

Keepacopyofyour work forthenextactivities

11. 10.PerformTasksheet1.1-3 EvaluateyourownworkusingthePerformance criteria

Keepacopyofyour work forthenextactivities

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

Take specialcare whenhandling acutlery,crockeryandglassware not to touch withyour

DateDeveloped: Doc. No.

PURPOSE CHINAWARES FLATWARES HOLLOWARES

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

CHINAWARES FLATWARES HOLLOWARES

2. for soup  Soupbowlwith  Soup spoon  Souptureenifsoup is

3.for salad  Woodenorcrystal  Saladknifeand fork  Wooden or

DateDeveloped: Doc. No.

This classy napkin folding technique is simple, fast, and

1. Laythenapkin face downinfrontof you.

4.Fold the right end up to meet the far corner

This method of folding napkins is

DateDeveloped: Doc. No.

1. Laythenapkin face downinfrontof you.

DateDeveloped: Doc. No.

TheBird OfParadiseNapkin Fold

1. Laythe napkin facedowninfront of you.

2. Foldthe napkin inhalf

3. Foldthe napkin inquarters.

DateDeveloped: Doc. No.

8.Foldthetwo"wings"thatyoujustmadeinfolds6and7 under so that

DateDeveloped: Doc. No.

1. Laythenapkinfacedown in frontof you.

2. Foldthe dinner napkininhalfsothat theopenend istowardsyou.

DateDeveloped: Doc. No.

10. Foldtheright-triangletotheleft,tuckingit'sendintothe other

DateDeveloped: Doc. No.

DateDeveloped: Doc. No.

7. Fold the bottomofthenapkinupabout3/4'softhewayasshownandpressthefold down

DateDeveloped: Doc. No.

10. Stand it up and straighten it out.If you have

1. Laythenapkinface-down in frontof you.

DateDeveloped: Doc. No.

4. fold the right-corner up so that the point rests

6.Fold thebottomofthenapkinupabout2/4’softhewayandpressthisfolddown well.

10.Standitupandtugatitwhereneededtoevenitup and round

DateDeveloped: Doc. No.

1. Laythe napkin face-downinfront ofyou.

2. Foldthe napkininhalfandorient theopenend towardsyou.

DateDeveloped: Doc. No.