Food and Beverage Services NC II Module 1 Weeks 1 4 SDO Rizal IDEA Module SHS Template

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Food and
Beverage
Services NC II
Quarter 1
Module 1: Prepare Dining Room/ Restaurant
Area for Service
Leaner’s Packet
Food and
Beverage
Sevices NC II
12
Schools Division Office Management Team: Rosemarie C. Blando, August Jamora,
Merle D. Lopez
Writer/s: Bernard Paul L. Capistrano

Illustrator:
Food and Beverage Services NC II

First Edition, 2021
Published by: Department of Education SDO—Rizal

Schools Division Superintendent: Cherrylou D. Repia
Assistant Schools Division Superintendents:
Gloria C. Roque and Babylyn M. Pambid
TABLE OF CONTENTS
Cover Page
Copyright Page
Introduction and Overview 1
Pre-Test 4
Definition of Terms 9
Lesson 1. Food and Beverage Operation
Lesson Information 1.1 12
Self-Check 1.1 18
Activity 1.2 True or False 18
Activity 1.1.2 Simple Recall 19
Activity 1.2.1 Video Clip 20
Lesson 2. Taking Reservation
Self-Check 1.2.2 Enumeration 26
Activity 1.2.3 Performance Task 27
Activity 1.3.1 Picture Identification 27
Lesson 3. Preparing Service Station and
Equipment/Utensils and Supplies
Activity 1.3.1 Identification 37
Self-Check 1.3.1 Identification 39
Enrichement Activity 1.3.1 Ture or False 40
Activity 1.4.1 Pre-Test 41
Definition of Terms 42
Lesson 4. Setting up Table Appointments in the Dining
Area
Self-Check 1.4.1 Labelling/Identification 69
Self-Check 1.4.2 True or False 70
Activity 1.4.4 Think and Draw 73
Activity 1.5.1 Think and Draw 76
Lesson 5. Setting the Mood/Ambiance of the Dining
Area
Activity 1.5.2 Performance Activity 83
Post-Test 85
Answer Key 90
References 94
Curriculum Vitae 95
What I need to know?
Introduction
Welcome to the course of Food and Beverage Services!
This Module, which consists of five (5) Learning outcomes, food and
beverage operations, taking reservation, preparing service stations and
equipment/utensils and supplies, setting up table implements in the dining
area, and setting the mood/ambiance of the dining area, is designed to equip
you, TVL Learners, with essential Knowledge, Skills, and Attitude in Food and
Beverage Services in accordance with the industry standards which lead you to
National Certificate Level II.
The Module contains the following:
Pre-Test Determines your prior learning on unit of

competencies you are about to take.
Definition of Technical Helps you understand unfamiliar words

Terms used in this module.
Lesson Information Provides you important knowledge,

principles, and attitude that will help you
perform expected learning outcomes.
Self-Check Evaluates your overall understanding about

this module.
Activity Provides you the application of the knowledge

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and principles you have gained from the
lesson. It further enhances your skills by
performing prescribed tasks.
Further, this is a self-paced and user-friendly Module for the achievement

of the prescribed learning competencies. It also prepares you to be at the
forefront of the fast-growing world of industry and in your quest for higher
education, middle-skills development, employment, and entrepreneurship.
We hope that this material will be of great help to you!
In doing this module, please

follow these reminders…
1. Take the pretest before
working or answering the
module.
2. Perform the activities as
suggested.
3. Answer all the exercises.
4. Check your answers against
the Key to Correction.
5. Take the Post Test.
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Overview
This Module contains several lessons. To make the most out of

this, you need to do the following:
1. Take the Pre-Test, your score will determine your knowledge of the
lessons. If you get 100% of the items correctly, you may proceed to
the next Module; otherwise, go through the lessons and review those
items which you missed.
2. Read and understand the Lesson Information in each Learning

Outcome. The Lesson Information contains important notes or basic
information that you need to know. This would tell you what you
should know and do at the end of this Module.
Use the References and Definition of Technical Terms as your guide.

They can be of great help during your learning journey.
3. After reading the Lesson Information, answer the Post-Test to find

out how much you have learned. If you do not get all the test items
correctly, go back to the Lesson Information. This will ensure your
mastery of basic information.
4. Perform the required Learning Activities. They consist of one or more

tasks for you to accomplish. It is not only enough that you acquire
content or information, but you must also be able to apply what you
have learned in real life situations and evaluate your performance
using the Scoring Rubrics.
What to Learn in This Module?

At the end of the of the lesson, you should be able to:
LO. 1 Discuss Food and Beverage Operations
LO. 2 Take Reservation
LO. 3 Prepare Service Station and Equipment/Utensils and
Supplies LO. 4 Set up Table Implements in the Dining Area
LO. 5 Set the Mood/Ambiance of the Dining Area
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I What is new?
PRE-TEST
Instructions
Read and analyze each statement carefully. Choose the letter that is
best fitted in each statement. Write your answer/s in your notebook.
1. What type of an advance arrangement is made to book a table in

a certain restaurant?
A. Table Setting C. Table Setup
B. Dining Reservation D. Fast Food
2. Which type of reservation system depends on the person

designated,
usually a host or hostess, to answer the phone, record the
details of the said
reservation and taking their credit card information as
guarantee?
A. Online Reservation System C. Reservation System B.
Manual Reservation D. Web Reservation
3. Which one is NOT an acceptable restaurant telephone etiquette?

A. Always identify yourself at the beginning of all calls
B. Be sensitive to the tone of your voice
C. Allow interruptions to occur during conversation
D. Always speak into the telephone receiver with an even and
low tone of voice
4. Which choice best describes the given statement: “Making sure

that the caller is pleased with result and that everything you
promised is delivered”?
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A. Following up the call
B. Thanking the caller
C. Asking question about everything
D. Answering the call with greetings professionally
5. Which material should be utilized by a reservation officer to know

the
products information offered when initiating the manual reservations?
A. Manual Charts C. Diary
B. Calendars D. Brochures
6. What type of food-service system is the most commonly used

system in different food establishments?
A. Conventional Food Service System
B. Centralized (Commissary) Food Service System
C. Ready – Prepared Food Service System
D. Assembly – Food Service System
7. The food is produced onsite, it is usually chilled or frozen then

reheated and served to customers on site and readily available
to the customers. It is usually used by hospitals and prisons.
A. Ready- Prepared Food Service System
B. Conventional Food Service System
C. Assembly- Serve Food Service System
D. Centralized (Commissary) Food Service System
8. Which of the following sequence is correct for table skirting?

I. Decide on what design you are going to do that fits the
occasion.
II. Fold the skirting cloth to the center to get the middle.
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III. Measure equal distances for folds and pin down making
sure that the skirting is securely fastened on the
tablecloth.
V. Lay the top cloth and fastened with thumbtacks at the edge of
the table.
VI. Pull the cloth adequately to straighten and smoothen the
surface
tacking it firmly on the table.
VII. Get the center front of the table.
VIII. Start fastening the cloth push a pin down to secure it on

the edge of the table.
IX. Prepare the needed materials.
A. I–II–III–IV–V–VI–VII–VIII–IX
B. I–IX–VII–VI–V–II–VIII–III–IV
C. IX–I–V–VI–VII–II–VIII–III–IV
D. IX–I–VI–V–VII–VIII–II–IV–III
9. What is the purpose of checking the contrast as well as the color

between table appointment and centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointments
D. Signifies the mode and motif of the occasion
10. Which of the following is considered to be the primary

importance of proper table setting?
A. Affects the mood of the meal and the diner’s enjoyment
which can even affect their digestion
B. Saves space on the table and makes the serving more
efficient
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C. Serves as a guide for the server to identify the next course
D. Makes the guest feel extra special and promotes correct
table etiquette
11. What table napkin fold can be created based from the given
procedure below?
I. Lay the napkin face-down in front of you.

II. Fold the napkin in half to from a triangle with the open
ends point away from you.
III. Fold the right-corner up so that the point rests directly on
top of the middle- corner. The edge of this new flap should
lay on the center line of the napkin.
IV. Repeat step four on the other side, bringing the left-most
corner up to meet the middle-corner, creating a diamond
shape.
V. Flip the napkin over.
VI. Fold the bottom of the napkin up about 2/4's of the way
and press this fold down well.
VII. Curl the left and right sides of the napkin up so they meet
in the middle and tuck one into the other.
A. Banana C. Crown
B. Bird of Paradise D. Bishop Hat
12. What should be the first consideration in choosing the style of

table skirting?
A. Where you intend to display it and how often you will be

using the table skirt
B. The color, theme or motif of the dining area
C. The occasion, time and resources
D. Number of guest/s and manpower available
13. Which factor significantly affects the immediate consciousness

of guests when entering the restaurant?
A. Ambiance C. Music
B. Views D. Decor
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14. This refers to the design of the restaurant, including the
placement of tables, the kitchen, server stations, and
restrooms.
A. Layout B. Design
C. Overview D. Floor Plan
15. Which among the choices can create a livelier, positive and fun
atmosphere for guest/s dining experience?
A. Music C. View
B. Atmosphere D. Décor
16. Where is the proper location/placement of the dinner knife in a

cover?
A. Upper left side

B. On the top of the charger
C. Left side, nearest to the charger
D. Right side, nearest to the charger
17. It is also known as Gueridon type of table service.

A. American Style C. French Style
B. English Style D. Russian Style
What type of glass is usually used for long drinks, fizzes, and fruit
18. juices?
A. Collins Glass C. Champagne Flute
B. Brandy Snifter D. Old Fashioned Glass
19. What kind of dinnerware measures 12” in diameter, and used as

under liner for sit-down formal dinner?
A. Dinner Plate C. Luncheon Plate
B. Charger D. Platter
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20. From the figures below, what is the best set-up for a conference
type of meeting?
A. C.
B. D.
Definition of Technical Terms
Ambiance The mood of feeling in a place.

Cafeteria A restaurant serving mostly cooked or ready-to-eat food
arranged behind a food serving counter.

Cover A cover is the space required on a table for table
appointment for one person to partake of a meal.
Manual A manual booking system whereas a hostess usually
answers the reservation System phone to record the details of a
dining reservation/s
which might include taking guest/s credit card
information/s as a guarantee.
Mis-en-place A French term which mean “put into place” during the
pre-service preparations.
Online A type of reservation system that uses a specific paid booking
Reservation System platform via an internet website, where all
necessary
Information needed for reservation is keyed-in
by the guest.
Pax The number of person/s booked for dining in the
restaurant.
Reservation An advance arrangement to secure dining bookings in
restaurant or hotel.
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Restaurant A food-service establishment that serves prepared food
to guests.
Station Mis-. en-place The preparation of a waiter’s station

in the
food service
Table An advance booking arrangement made in specific

restaurant
Reservation which might include but not limited to table
preferences, food
orders and other important details.
Table The process of making a table more attractive, usually

done in
Skirting buffet type of table service. Twenty (20) meters of cloth

is commonly recommended to ensure that all sides of
the table are completely covered.
Walk-in A guest who visits a food service establishment (e.g.

Restaurant),
Guests without any prior seat reservations.
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What I know?
D
Activity 1: KWL Chart-
Complete the table by writing down your prior knowledge about

tools and equipment (K), what they want to know about it (W) and what
they learned after the session.
KNOW WANT TO KNOW LEARNED
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D What is in?
Lesson Information 1.1
Food and Beverage Operations

The Restaurant
A restaurant is a food-service establishment that serves prepared

food to customers. Service is generally for eating on premises, though
the term has been used to include take-out establishments and food
delivery services. The term covers many types of venues, diversity of
styles of cuisine and service.
Restaurants are sometimes a feature of a larger complex, typically

a hotel, where the dining amenities are provided for the convenience of
the residents and for the hotel with a singular objective to maximize
their potential revenue. Such restaurants are often also open to non-
residents. It ranges from modest lunch or dining places catering to
people working nearby, with simple food and fixed menu served in
simple settings at low prices, or expensive establishments serving
expensive specialty food and wines in a formal setting
The Function of a Restaurant
The function of any restaurant and bar may be summarized as follows:
1. To provide food and beverage, served attractively fulfilling

customer expectation.
2. To provide a nice environment where guests can enjoy the food and
drinks.
3. To make a profit.
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Types of Restaurants
Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat

food arranged behind a food-serving counter. A patron takes a tray and
pushes it along a track in front of the counter. Depending on the
establishment, servings may be ordered from attendants, selected as
ready-made portions already on plates, or self-serve of food of their own
choice.
Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all
othe considerations.
Casual Dining Restaurants
A casual dining restaurant is a restaurant that serves moderately

priced food in a casual atmosphere. Except for buffet- style
restaurants, casual dining restaurants typically provide table service.
Casual dining comprises of a market segment between fast food
establishments and fine dining restaurants.
Family Style Restaurants
Family style restaurant are restaurants with a fixed menu and

fixed price, usually with diners seated at a communal table such as on
bench seats. Often these restaurants provide children play area.
Specialty Restaurants
They range from quick service to upscale. Menus usually include

ethnic dishes and/or authentic ethnic foods. They specialize in a
multicultural cuisine not specifically accommodated by any other listed
categories. Example: Asian Cuisine, Chinese Cuisine, Indian Cuisine,
American Cuisine etc.
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Staffing and Management
The focus of recruiting service personnel and management staff

should be effective delivery of services and proper management on daily
basis, plus long-term goals of the restaurant. Restaurant staffing
depends on size, covers, style, and type of the food and extent of the
operation. But remember, the key for effective management and service
delivery is teamwork. The following personnel shows a structure of
medium size casual dining restaurant.
Restaurant Manager
This person has overall responsibility for the restaurant and other
food and beverage service areas. The restaurant manager sets the
standards for service and is responsible for any staff training that may
have to be carried out, on or off the job. He or she may make out duty
rosters, holiday schedules, and hours on and off duty, so that all the
service areas and outlets run efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is

responsible for ensuring that all the duties necessary for the pre-
preparation for service are efficiently carried out and that nothing is
forgotten. The captain helps with the compilation of duty rosters and
holiday schedules, and may relieve the restaurant manager, on their
days-off.
Waiter
The waiter must be able to carry out the same work as the station
headwaiter and relieve him on days-off. The waiter will normally have
less experience than the station headwaiter. Both the waiter and the
station headwaiter must work together as a team, to provide efficient and
speedy service.
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Trainee/Apprentice
The trainee is the 'learner', having just joined the food service
staff, and possibly wishing to take up food service as a career. During
service, this person will keep the sideboard well filled with equipment,
and may help to fetch and carry items, as required. The trainee carries
out certain cleaning tasks during the pre-preparation period. He may
be given the responsibility of looking after and serving some appetizers
or smaller courses, from the appropriate trolleys.
Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic

drinks, during the service of meals. He must also be a salesperson.
This employee must have a good knowledge of all beverages available,
the best wines to accompany certain foods and the liquor licensing
laws applicable to the establishment and area.
Host/Hostess
The role of a restaurant host/ess is to attend to guests needs,

particularly, on arrival at the restaurant. The host should "Meet, Greet
and Seat" the guest. The host/ess should make sure that; guests
leaving the restaurant have enjoyed their meal. The host/ess is usually
the final contact point for the guest and this is a "sales" opportunity.
Barman
This person must have a good knowledge about the ingredients

and methods needed to make alcoholic and non-alcoholic drinks.
Food Service System
1. Conventional Food Service System
This service system is the most common of all the systems in the
food service. In this kind of system, ingredients are assembled, and
food/dish are produced onsite. This system is usually used in
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cafeterias, restaurants, small hotels and school canteens.
2. Centralized (Commissary) Food Service System
Centralized Foodservice is also known as central kitchen or food

factory. In this kind of system, food is prepared in one place then
transported to satellite kitchens. This system is most effective when
mass production is required, airline industry is an example of
establishment that uses centralized foodservice system.
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3. Ready –Prepared Food Service System
In ready prepared foodservice system, the food is produced onsite,

it is usually chilled or frozen then reheated and served to customers on
site and readily available to the customers. Ready prepared foodservice
system is usually used by hospitals and prisons.
4. Assembly- Serve Food Service System
In this system, food is purchased then stored either chilled or

frozen for later use. Then it will be portioned and reheated and served
to customers. It is usually used by in-flight caterers.
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E What I can do?
Self-Check 1.1 True or False
Directions:Write TRUE if the statement is correct, and FALSE if it is

incorrect. Write your answers in your notebook.
___________ 1. Conventional food service system is the most common

of all systems in foodservice operation.
___________ 2. The food is produced on-site, it is usually chilled or

frozen then reheated and served to customers on-site
and readily available to the customers.
___________ 3. Food is purchased then stored either chilled or frozen

for later use.
___________ 4. A Family style restaurant serves moderately priced

food in a casual atmosphere.
___________ 5. Hotels often specialize in certain types of food or

present a certain unifying, and often entertaining
theme.
Activity 1.2 Video Clip
Directions:
Using the internet, research a video clip that shows the “Highlights of
the Duties and Responsibilities of Service Personnel in the Restaurant”.
Present your researched output to the trainer/teacher for evaluation.
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RUBRIC FOR VIDEO CLIP EVALUATION
The student was able to submit an output that: Score
• presents 100% of the given task’s presentation 5

• do not present the given tasks presentation 1
A What I have learned?
Activity 1.1.2 Simple Recall
Directions:
Provide what is being asked. Write your answers in your activity

notebook.
1. List down the five different types of restaurant.

2. Enumerate the six different service personnel of a restaurant.
3. Write down the four types food service systems.
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I What is new?
PRE-TEST
Activity 1.2.1
Directions: Put yourself in the shoes of those persons or personnel
that you have encountered at restaurants, hotels or the likes. Imagine
that you are the person in-charge and stationed at the telephone
reservation. How wold you handle phone calls from guests? Write the
Do’s and Don’ts in answering phone calls.
TELEPHONE CONVERSATION
DO’S DON’TS
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D What is in?
Taking Reservation
Types of Restaurant Reservations
These are two types of restaurant reservations, the manual

reservation and online reservation. The Manual Reservation System
depend on the person designated, usually a host or hostess, to answer
the phone, record the details of the said reservation and taking their
credit card information as guarantee.
They may also answer guest questions, give accurate directions to

the restaurant, and provide clear information about parking. Forms
will be used for reservation customer details. Systems and processes
have to work so the information collected can be stored and made
available on the dates it is required.
Product information such as room types, menu items, rate sheet

prices, car types, live entertainment, bus destinations, will all be in the
form of brochures, charts, and hand-outs for the staff. Accounting
processes to collect the method of payment would be a cash register,
petty cash box, manual credit card machine or cashier to process the
money.
On the other hand, the Online Reservation System makes use of

the internet through a website, where all the necessary information
needed for reservation is keyed-in by the guest. Other information
about the restaurant, such as directions to the place, parking, active
promotions and discounts are also available online, instead of
depending on the host or hostess for details.
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It also provides up to date "real time" information on availability
at the push of a button. When a reservation is recorded the availability
is automatically altered. Displays a suitable screen to input customer
information and requests.
A computer system may have a "history" of any guest who has

used the establishment previously. It can store information such as
preferred room type, record of request, date of last stay, even the
amount spent previously
The Elements of Reservation
People make reservations for convenience and security. Many

people like to plan out their holiday or business trip to feel secure in
the knowledge that they have a room waiting for them, they have a
prepared table for comfortable dining, they have a flight booked to take
them back to their home or next destination, and know they have seen
all the attractions of the city during their stay. The role of reservations
staff is to ensure that they process all reservations in an efficient and
professional manner.
Types of Bookings
• Accommodation suppliers – guests will need to have room

bookings processed in order to stay at establishments that provide
accommodation such as hotels, apartments, resorts, guest houses,
caravan parks.
• Aircraft – passengers need to have "Seats" booked for all types of air
travel they undertake. These bookings will vary according to the
airline chosen, class of travel such as first class or economy, date of
flying (e.g. high season or low season or facilities that are included
such as food or movies).
• Cruise ships – passengers on cruise ships need to make bookings
for the dates of their cruise. This sort of reservation may include
meals while on board.
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• Coaches or buses – to travel from one place to another or to visit a
tourist destination.
• Limousines (rental cars/vans) – customers can book transport to
either drive themselves around or have a chauffeur included with the
vehicle.
• Day/extended tours – includes meals and maybe accommodation
and entrance fees to tourist parks.
• Dining and meal reservations – table bookings for restaurants
and/or eating houses.
• Entertainment – a ticket booking such as theatre or music concerts.
• Tourist attractions – events such as the different ethnic festivals of
the Philippines.
• Other venues – some Airlines will book accommodation for guests. If
one hotel is fully booked, they might make a reservation at another
hotel. Travel agent’s book theatre or concert tickets.
Some Ways to Check Availability
1. Ability to offer alternatives when the requested booking is not

available.
2. Provide information on the costs and product features.
3. Record the details and requirements of the person making the
reservation; a way of recording the acceptable method of payment
and provide confirmation details.
Ways Reservations May Be Received
Reservations can be received by an establishment in many ways

depending on where they are, what they are offering and what
technologies they have available.
1. Over the telephone – customers dial the establishment directly.

2. In person – the customer comes into the establishment and
communicates directly with the staff.
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3. Mail – in some countries today, this is almost an extinct form for
making a reservation.
4. Email – a booking done through an e-mail address.
5. Facsimile (fax) – this is another form of communication that is

being replaced by technology.
6. Internet – an on-line booking via a website.
7. Third party reservations – a booking that uses a reservation
company to make a booking for you e.g. Wotif, Asia Rooms,
Statravel, Showbizasia.
8. Central reservation service – a central reservation service that
controls reservations for several venues.
9. Same chain referral – a reservation that has been referred from
another establishment belonging to the same group, for example:
Asian Car Rental, Hyatt Hotels, and Hilton Spas.
How to Take Table Reservations
Before taking a reservation, make sure you know the answers to

the questions which are likely to be asked. Following are tips and some
possible questions in taking reservations:
Tips in Taking Table Reservations
1. Answer inquiries promptly, clearly and as accurately as possible.

2. Ask pertinent questions to complete the details of the reservation.
Take note of specials, and changes in the menu and make sure to
inform guest about it.
3. Gather all pertinent information on the reservation from the
guest politely and efficiently.
4. Accurately record reservation data on forms and based on
establishment standards.
5. Confirm customer reservations prior to their arrival.
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6. Impart additional information to the guest such as food
establishment, parking conditions and directions to the
establishment.
7. Always be calm and polite when speaking to the guests.
8. Avoid double booking.
Possible Questions of Customers When Taking Table Reservations
1. What kind of cuisine do you offer? (E.g. French, Italian,

Cantonese, and Modern Australian).
2. What style of menu do you offer? (Á la carte or Table d ‘hote)
3. Do you accept credit cards? If yes, which credit card do you take?
4. Can we bring in other food and drinks bought from outside?
5. Is there a corkage for food and drinks bought from outside? If
yes, please how much?
6. What time do you start serving? For lunch? For dinner?
7. Do you accommodate children?
8. Do you cater persons with disability?
9. Are all rooms air conditioned?
10. Do you have parking facilities?
11. Do you cater specific functions?
12. Do you have smoking area?
13. How do we get there? What is the nearest landmark?
Telephone Ethics
Telephone plays an important role in times of reservation on

phone. Perfect telephone handling ensures efficiency of the reservation
agent which at the same time upholds standard. Telephone ethics are
set of moral principles used when handling telephone.
Let us look at the tips that will help you communicate better over
the phone:
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1. Greeting – telephone conversation expects you to open the
conversation with a nice greeting.
2. Take permission and be polite – a polite word or two always
helps in bringing warmth into the conversation.
3. Identify self and the organization – always introduce yourself
before getting into any conversation.
4. Clarity – do not use broken phrases. Always use a clear, &simple
language.
5. Purpose of the call – think through exactly what you plan to say
and practice before you place the call. Jotting down the items you
want to discuss.
6. Know your timeline and keep it short.
7. Avoid fillers and keep it interesting – filler words like “um and
uh” must be avoided during telephone conversations.
8. Smile through the phone – keep a “smile in your voice”.
9. Find some quiet place – clearly without background noise.
Summarize, paraphrase and close – always end the call with a
pleasantly.
E What I can do?
Self-Check 1.2.2 Enumeration

Directions:
Provide what is asked by the given statement and/or questions. Write

your answers in your activity notebook.
1. What are the two (2) types of restaurant reservations?

2. What is an online reservation?
3. Enumerate all the types of bookings.
4. In what ways you will receive the reservations?
5. What are the possible questions when taking reservations?
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Activity 1.2.3 Performance Task
Directions:
Find a pair and execute taking a table reservation/s over the phone. Using the
given form below, supply what is asked on the first column while processing
reservations.
Time and Date of Reservation
Event or Function
Date and Time to use the
Reservation
Name/Phone # of the Person Making
the Reservation
Name/Phone of who will use the
Reservation
Number of Person or Pax
Special Request
I What is new?
PRE-TEST
Activity 1.3.1
Directions: Analyze the following picture below and try to determine the
items on the table indicated by numbers. Choose your answers from the
word pool. Write your answers in the box.
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Red wine Butter Plate Water Glass Table Salad Plate
Glass Napkin
Salad Fork Place Card Dinner Plate Dessert Fork White wine
Glass
Dessert Butter Knife Teaspoon Dinner Fork Dinner Knife
spoon
Soup Spoon Coffee Saucer
1. 2. 3. 4. 5.
6. 7. 8. 9. 10.
11. 12. 13. 14. 15.
16. 17.
18. What do you call these items set at the table collectively?
_______________________________
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D What is in?
Preparing Service Station and Equipment/Utensils and Supplies
Dinnerware
This is usually used in serving main courses, salads, breads and

other specialized hot and cold desserts.
1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9 inches in diameter. It

comes in round and oval shapes that are used to hold several
portions of food.
2. Place plate/Show plate/Charger – a 12’’ plate, used as under
liner for formal sit-down dinners and not used to serve neither
food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the
main course.
4. Fish plate – an 8-9’’ plate.
5. Luncheon or Breakfast plate – a 9’’ plate used for multiple
purposes, like informal daily dining, breakfast, or under plate for
soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad
or dessert.
Usually this goes with an under-liner plate.
7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or

may be used as under-liner for stemmed beverages ware, cereal or
soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving breads,
molded salads, rice or desserts.
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9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or
rice. Sometimes for salads with dipping sauce or dressing.
Flatware
This is usually used in the process of having a meal, getting the

food from the chinaware or dinnerware. Others are used in serving food
and cutting the food.
1. Serving spoon and fork – for serving main dish and vegetables.
2. Butter Spreader – a small broad spatula – like knife, used to
spread butter and marmalades. It is approximately 5 to 6 inches
long with a rounded or slightly wide tip.
3. Soup ladle – for soup from a soup tureen.
4. Sauce spoon – a wide, shallow spoon used for sauces and lifting
foods out of casseroles.
5. Snail tongs or Escargot – for holding in the shell so the snail fork
can extract them.
6. Pastry tongs – for picking up and serving pastries.
7. Dinner spoon – for main course; this is commonly used to

consume rice in Asian countries like Philippines.
8. Dinner knife – a table knife with straight serrated cutting edge

that is broad with a rounded tip, used for entrées. It is used to cut
and push food and is laid on the table at all meats, except when
soup is served.
9. Soup Spoon – it is a large or rounded bowl, used mainly for soup.
10. Teaspoon – the average teaspoon measure approximately 5
½ to 6 ¼ inches in length; is used only for informal dining to stir
hot beverages (coffee) and eat solid food.
11. Dessert spoon and fork – an elongated oval spoon used for
dessert.
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12. Demitasse spoon – half the size of the regular teaspoon,
used together with demitasse cup for after dinner coffee or hot
chocolate, at an average length of 3 to 4 inches.
13. Fish knife – a pointed hook like tip used for fish appetizer
like smoked salmon, pates and deboning fish. It varies in sizes
though the usual is 8 ¾ inches long. It features a wide blade with
a dull edge and a tip made with a notched point.
14. Fork – used for fish and sometimes seafood dishes; is
approximately 7 ¼ – 7 ¾ inches in length.
15. Steak knife – a serrated cutting edge with a pointed tip
used for steaks. It is approximately 8 ¼ to 9 inches long.
16. Salad knife – for salad like chef’s salad and Caesars salad.
Glassware
This is usually used in beverages/drinks or any liquids. It is also

used in non-alcoholic and alcoholic drinks. There is a specific glass
intended for any beverages, example white wine glass is for white wine.
1. White wine glass – for serving white wines in general. It is

generally narrow but not as narrow as champagne flute, with
somewhat straight or tulip shaped sides, allowing the chilled wine
to retain its temperature. It has a smaller mouth to prolong the
coolness of chilled wine.
2. Red Wine Glass – also burgundy glass, for serving red wine in
general, specifically burgundy, Pinot Noir and Merlot. It is
characterized by its rounder; the mouth is wider which gives the
wine a chance to breathe.
3. Whisky sour glass – for whisky sour drinks, rum or brandy sours.
4. Brandy snifter – for brandy, cognac, Armagnac, and fine
champagne (Remy Martin) to capture its aroma.
5. Collins glass – it is usually used for long drinks, fizzes and fresh
fruit juices like fruit punch, Tom Collins, Singapore Sling, and
Tequila Sunrise.
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6. Margarita Glass – for champagne cocktails. It has curve between
the mouth and the stem.
7. Lowball glass Lowball glass/Rock glass/Old fashioned glass –

is a short tumbler used for serving liquor “on the rock”, meaning
over ice, or cocktails having few ingredients. It is named after the
Old-Fashioned cocktail, White Russian that is traditionally served
in such glass.
8. Champagne flute – for serving champagnes or sparkling wines. It

is characterized by a long stem with a tall, narrow bowl on top;
the shape keeps the sparkling wine attractive and inviting during
its consumption.
9. Cocktail/Martini glass – for Martini, Manhattan, Rob Roy,
Grasshopper, Pink Gin, Gin Sling, Rusty Nail, Gibson and
Negroni. It has a cone shaped bowl on a stem above a flat base
used to serve cocktail.
10. High ball glass – It is a glass tumbler which holds same
volume of liquid as Collins glass but stouter in shape and is used
to serve highball cocktails (spirits mixed with water, tonic, soda,
and ginger ale) and other mixed drinks like juices and soft drinks.
11. Pilsner glass – it is used to serve various types of light
beers but is intended for pilsner; made to showcase the color,
clarity and to maintain a nice head for the pilsner.
12. Water goblet– used for serving water.
Other Specialized Utensils
This utensil also aids the process of serving food to the guests. It
may be directed to the guests need or to waiter’s or server’s tool.
1. Pasta server – used for serving pasta like spaghetti and noodles.
2. Cup and saucer – hollow bowl that supports a cup, it is used to
serve coffee or tea.
3. Bouillon cup – made for serving broth-based soups (or bouillon).
The bowl of the cup is narrower and deeper than that of the cream
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soup bowl, the purpose is to better retain the heat of the bouillon
by limiting the surface area exposed to the cooler air.
4. Silver food cover/Dome/Cloche – a cover for a dish easily
removed when it is about to served.
5. Water pitcher – commonly used for serving service water.
6. Ice bucket – a basic bar tool commonly used for serving ice
cubes. However, it is used a stand or container for white wine in
restaurant service on a bed of ice water to keep it under chilled
temperature.
Furniture
This is usually made of wood or a combination of other materials.

This is very important in the dining areas for the customers feel
comfortable for dining. Careful selection and choosing a design must be
considered to add a very good ambiance in the restaurant.
1. Tables – generally comes in three shapes: round, square and

rectangle. Some shapes are trapezoids, serpentine (arch shape)
and half rounds.
Chairs – sizes and shapes of chairs will vary but all should be
sturdy, large enough to seat guests comfortably and clean. Chairs
should also be checked for rough edges of legs that can snag on
guest clothing. It includes tiffany, straight backed padded chairs,
stacking chair, folding chair, cantilevered chair, and molded chair.
3. Other furniture – include flambé trolley, used by restaurants with

table side preparation. In French Service or captain, prepares
dishes in the cart, it is positioned beside the guests table.
Table Service Utensils, Linens and other Restaurant Supplies
These materials are used to cover the table to look more elegant
and gives beauty in table set up. Table skirting also may be used,
usually in a buffet style of table service. Therefore, tablecloth is very
important in setting up the table.
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1. Tablecloth – it is used to cover dining table and it should be large
enough to cover the top as well as portion of the legs of table.
2. Table Napkin – a piece of cloth used to wipe lips or finger or to
protect our cloth.
3. Top Cloth – this is designed to be laid over the tablecloth to
protect it from spillage and provide it a longer life.
4. Other Items and Supplies – salt and pepper shaker, toothpick
holder, bill folder, tent cards, table runners, candle holder, flower
vase, trays, menu cards/book, highchair.
Pick up and Cleaning of Equipment and Supplies
1. Have a list of items to be picked and to be installed at the service

station to make sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the
guidelines as follows:
o Chinaware – must be piled by tens to avoid accidental
breakage. o Glassware – must be in glass racks.
o Flatware – must be put in flatware rack or utility box

container by type.
If plates are to be carried by hand, do it in way that they are

secured in both hands.
• Check for damages and remove them from service. Damage one
should be recorded in the breakages and losses report.
Cleaning, Wiping and Polishing Tableware
1. Prepare clean and dry wiping clothes. Make sure that one’s
intended for wiping utensils/service equipment are separated from
those used in wiping hands and wiping tables.
2. Dry flatware and chinaware using clean, dry cloth. Do not dry
them in electric fan as the air that circulates maybe carrying dust
and dirt.
3. Wipe/polish Chinaware and glassware on the following step.
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a. Use a sizable polishing cloth, thoroughly wipe and polish all
surfaces of plates and glassware.
b. Wipe the rim and make sure that all surfaces are thoroughly
dry. Do not leave finger marks on it.
c. Turn to the back of the plates and wipe dry the back surface.
d. For glassware’s, bring the wiping cloth into inside surfaces of
the glass and wipe thoroughly.
e. Wipe the rim and the base. Hands should not leave finger
marks on the glassware.
4. Place the cutleries inside the wiping cloth and thoroughly wipe the
handle, the blades of the knife, and the mouth of the spoon and
the tines of the fork.
Sanitation Measures During Mis-en-place and Set Up
1. Only clean and sanitized glasses, cutleries, chinaware and other

service equipment shall be set-up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in
close drawers or cabinets.
3. All service equipment must be air dried to protect them from
watermarks.
4. All glassware, chinaware and cutleries should be completely dry
before placing in the service station.
5. When setting cutleries, carry them to the table in a tray or plate
underlined with tablecloth to avoid direct hand contact.
6. Never place cutleries directly on tables or counters. Use tablecloth
to cover the table.
7. Have bowls underlined with appropriate plate and never to be set-
up or serve with finger touching them.
8. Never set-up or return to the station any cutlery that has fallen on
the floor.
9. Always wash wares within 30 minutes after use.
10. Handle glasses and dinnerware properly, not touching the
sensitive surfaces used for eating.
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Mis-en-place, the French term means to “everything in place” in
the food and beverage service operation. It represents the basic
preparations before the set up and the services of food and drinks,
including:
1. Gathering and assembling all needed service equipment and

supplies.
2. Set up service station.
3. Cleaning, polishing chinaware, glassware, flatware and hollowware.
Preparing the Service Station and Stocking the Sideboard
To maximize the flow of service, it is advisable to install a service

cabinet or sideboard (wait station) in the restaurant. The shelves must
be covered to prevent dust and dirt to get into tableware. Items placed
on the sideboard must be checked daily for cleanliness and condition.
Each item should be clean, free of spots and smudges, without chips or
damage. Any chipped ware must be removed from the service station
Proper Handling of Service Equipment
Management invests substantial amount in supplies and

equipment. Service staffs are expected that these equipment’s are
handled gently and carefully. Staff should be sanitation and safety
conscious. Table utensil should be handled in the right spot stemmed
glass by the stem, footed glassware by the base, flatware by the handle.
Bowls should never be held by the rim, use appropriate under-liners.
The thumb should never show on the plate.
When setting up cutleries and glassware, avoid leaving finger

marks by using trays or by securing them inside a cloth napkin. To
prevent breakage, be conscious of the rules of equipment handling.
Breakages are usually caused by the following factors:
1. Mechanical Impact –this refers to contact of glasses with other

equipment and hard surfaces. When this happens, a small
abrasion is created which will weaken the surface and probably
increase the chance of breakage and chipping.
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2. Thermal Shock – result of sudden change of temperature from
cold to hot temperature or vice versa resulting to cracks or
breakage.
3. Improper Handling and Misuse of Equipment – using
the equipment for a purpose it was not intended for such
as using a cup to scoop ice, using knives for opening
cans, etc.
4. Inattentiveness or Absent-mindedness – accidents will often
occur when service personnel are absent-minded or are
inattentive in executing services especially when they are carrying
breakable equipment.
5. Environmental Factors – a greasy or wet slippery floor, broken
tiles, blind door may cause breakage to tableware.
Tent Cards – also known as Table Tents, are triangular table

displays. They are folded in way that is readable from both sides of the
displays. Its primary purpose is to show menu or the specialty of the
day. They can also be used to advertise products and services or
promote discounts. Hostesses use them on dining table as place cards.
They maybe color coordinated for the event and may contain designs or
photos. Table tents may also be engraved by printer or made on color
copier. They maybe embellished with ribbon, glitter, silk flowers beads
or pearls.
E What I can do?
Directions:
With the available table appointments at home, perform this activity with the
given situation below. Ensure that your performance is recorded via a video
clip presentation format for your mode of verification.
Situation:
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Lea is a newly hired server in restaurant. She is on probation for one
month as waitress and needs to meet the expectations of her supervisor.
She needs to perform the following tasks:
1. Stack service wares in the waiter’s station with supplies for service.
2. Clean, wipe and put all tableware and dining room equipment in
their proper places.
3. Put a special tent card and displays for promotion.
4. Check the cleanliness and condition of all tables, tableware and
dining room equipment.
5. Fill water pitchers and ice buckets.
6. Turn on and ready electrical appliance or equipment like coffee
pots, teapots, plate warmers, etc. in the dining area.
7. Refill condiments and sauce bottles and wipe, clean dry necks and
tops of bottles.
RUBRIC FOR PERFORMANCE TASK EVALUATION
The student was able to: Score
• perform all the skills accurately and correctly 5
• perform 5 skills independently with few in-accuracies 4
• perform 3 to 4 skills independently but with many in-

3
accuracies
• perform 1 to 2 skills independently without confidence 2
• not able to perform correctly at all 1
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Self-Check 1.3.1 Identification
Directions:
Identify the following given images below. Write your answers in your
activity notebook.
1. 2. 3. 4. 5.
Directions:
Provide what is asked. Write your answers in your activity notebook.
At least five (5) examples each of the following categories:
1. Dinnerware
2. Flatware
3. Glassware
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4. Furniture
5. Linen
6. Supplies
7. Causes of Breakage
A What else can I do?
Enrichment Activity 1.3.1 True or False
Directions:
Read the following statements carefully correct. Write T if the statement is

TRUE and write F if the statement is FALSE. Write your answers in your
activity notebooks.
1. Mis-en-place, the French term means to “everything in place” in

the food and beverage service operation.
2. Check for damages and remove them from service. Damage ones
should be recorded in the breakages and losses report.
3. Prepare clean and dry wiping clothes. Make sure that one’s
intended for wiping utensils/service equipment are separated
from those used in wiping hands and wiping tables.
4. Mechanical impact refers to contact of glasses with other
equipment and also hard surfaces.
5. When setting up cutleries, as well as glassware’s, avoid leaving
finger marks by using trays or by securing them inside a cloth
napkin.
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I What is new?
PRE-TEST
Activity 1.4.1 Directions: Complete the crossword puzzle below.
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D What is in?
Definition of Technical Terms
Table Setting Refers to the way in which the table appointments

and food are arranged on the table for dining. How
the table should be set depends on:
• the style of service to be used;

• the menu to be served;
• the size of the table, and;
• the available table appointment.
Table These are table implements/utensils that are used for dining
Appointments and serving, which includes the flatware, dinnerware,
glassware, hollowware and linens.
Cover A cover is the space required on a table for table

appointment for one person to partake of a meal.
This is considered as the smallest unit in the table
setting (approx. 24 by 15 inches). An imaginary line
may be drawn to define the cover about 1 to 1 ½
inches from the table edge.
Place Setting The arrangement and the way to set a table with
tableware and for serving and eating for a single
diner. Factors such as the menu or type of food to
be served, the size of the table, and the style of
service largely determine this.
Table These are items essential to complete the table set- up

Accessories which include salt and pepper set/shakers,
cruets,
ashtray, flower vases and tent menu.
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Setting up Table Appointments in the Dining Area
Setting up all the table implements/appointments to be used in

the restaurant is very important. Proper location and principles in
setting up must be considered to emphasize its usefulness and ease of
dining in the restaurant.
Rules in Laying Covers/ Table Set-Up
General Rules for Table Setting
1. Before setting the table, ensure that the chairs and tables are in
their best condition and correct positions, the tabletop should be
clean and that the table is level and not wobbly.
2. Always consider the convenience and comfort of the guest in
placing the table appointment.
3. Be creative and artistic in setting the table but make sure it will
not contradict the principles in table setting and be careful not to
overcrowd the table.
4. For formal setting, the table on which a tablecloth is to be spread
should be first covered with silence or base cloth (Damask), for the
following reasons:
• to protect the diner's wrists and elbows from the table’s sharp
edges;
• to keep the tablecloth firmly in place;
• to protect the surface of the table and prevent the rattling of
crockery and cutlery, and;
• to absorb moisture in case liquid spills on the table.
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5. Carry equipment to the table on clean trays or service plate,
handling dinnerware by the edge without touching the surface,
glassware by the stems or base and flatware by the handles.
6. Sanitize, check and set aside damaged and soiled table
appointments. Crockery and cutlery should be spotlessly clean,
and the glassware should be well-polished. Chipped or cracked
equipment should not be used.
7. The establishment monogram/logo should be visible to the guest.
8. Each cover should be well-balanced, and it should observe ideal
space for a cover, the opposite side should be exactly similar, so as
to give a well-balanced look.
Example of Table Set Up
25
20
24
26 21
19
27 23
22 18
9
8
15
1 7 16
6 14 17
2 3 4 5
10 11 12 13
Image 1.0: Russian Style of Table Set-up (numbered from lower left
corner at counterclockwise motion)
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1. Table Napkin 10. Diner Knife 19. Red Wine Glass
2. Salad Fork 11. Fish Knife 20. Champagne Flute
3. Fish Fork 12. Salad Knife 21. Water Goblet
4. Dinner Fork 13. Soup Spoon 22. Dessert Fork
Show Plate
/Charger/base
5. Plate 14. Escargot 23. Dessert Spoon
Cruet
6. Dinner Plate 15. Saucer 24. Set/Crockeries
7. Salad Plate 16. Coffee Cup 25. Flower Vase
Bread & Butter
8. Soup Under-liner 17. Teaspoon 26. Knife
Bread & Butter
9. Soup Bowl 18. White Wine Glass 27. Plate
Table Linens
1. Table linens are spread evenly on the table and laid properly
according to standard procedure. The central fold of the tablecloth
should be in the middle of the table and all the four edges should
just brush the seats of the chairs.
2. White and pastel plain clothes are used for more formal occasions,
but not mandatory, and usually patterned or colored tablecloths
are used for casual dining. The only rule is to make sure those
linen patterns and china patterns don't clash.
3. Collect correct size of the tablecloth for the table to be clothed and
the linen should be free from holes and stains and well ironed and
used without creases.
4. Silence pad or base cloth is used for formal setting and it should
be placed evenly on the table so that the edges do not hang down
below the tablecloth.
5. Tablecloth is laid over the silence pad or directly over the table.
For formal tablecloth, 16” to 24” for both the length and width for
the drop is required. Then, for informal tablecloth, fewer drops
usually 10” to 15” are suggested.
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6. Placemat is set up when the table is not covered with tablecloth. It
is placed at the center of the cover.
7. Linen napkins should be folded elegantly and placed in the center
of the dinner plate.
Dinnerware
1. Chargers or dinner plates should be placed on the table first at the

center of the place setting.
2. Bread and butter plate are placed left of the cover, directly above
the tines of the dinner fork.
3. Do not place items such as coffee cups, teacups, and/or dessert
plates on the table if it crowds your guests. It is appropriate to
bring those items to the table after the main course has been
cleared and the dessert is served.
4. For dessert --- dessert plates and coffee/teacups will be set out
after dinner. If a fork is to be used with dessert, this will be placed
on the dessert plate. A dessert spoon should have already been set
above the dinner plate.
Beverage Ware/Glassware
1. Water glass/goblet is placed at the right of the cover, 1 inch above

the tip of the dinner knife.
2. Wine glasses are placed to the right of the water glass either in a
straight line or in a triangular fashion.
3. No more than 3 glasses are allowed on the table at one time, in
exception for table d’ hote or pre-set menu. Additional glasses may
be placed after the used ones are removed.
Table Accessories
1. Sugar bowls and salt and pepper shakers are generally placed in
the center of small tables. But when table is large, several sets are
needed.
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2. Cruet sets, a butter dish, an ashtray, meal accompaniments and a
bud vase should be placed in between the covers at the center of
the table.
3. Coffee/tea must go with sugar and milk/creamer.
4. Salt and pepper shakers are placed adjacent with the centerpiece.
5. Ashtrays are placed at the center of the table.
Flatware
1. Flatware’s are to be placed in order of use. In other words, the

diner will start at the end and work his way in. The first course
will use silverware farthest from the dinner plate, while the last
course will utilize the silverware closest.
2. Handle flatware (cutlery) without touching the eating surface
perpendicular to the table and 1 inch from the edge of the table so
that handles are lined up and should be arranged according to the
courses.
3. No more than three of any flatware’s are ever placed on the table,
except when an oyster fork is used in addition to three other forks.
If more than three courses are served before dessert, then the
utensil for the fourth course is brought in with the food; likewise,
the salad fork and knife may be brought in when the salad course
is served.
• Forks are placed to the left of the cover with the tines
pointing up.
• Knives are placed to the right of the dinner plate with the
cutting edge of the blade toward the plate. Technically, one
should only use a knife if one is cutting meat; however, up
to three knives can be placed on the table, in order of use.
• Spoons are laid with bowls up at the right of the cover.
• Dinner knives and forks are laid about 11-13 inches apart,
so that the dinner plate may be easily placed between
them.
• Oyster and cocktail forks are placed at the extreme right of
the cover, after the spoons.
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• Dessert flatware’s are not normally on the table unless the
number of flatware is small, in which case, they are placed
at the top of the cover with the handle of the dessert spoon
towards the right of the cover and handle of the dessert
fork towards the left of the cover.
• Butter spreader may be placed across the top edge of the
bread and butter plate in a parallel line with the table or
across the right side of the bread and butter placed
perpendicular to the table edge.
• Coffee spoons should be placed on the saucer. Coffee/tea
mugs are not used for a formal dinner.
The placement of utensils is guided by the menu, the idea is that

when laying, the utensils place it in an "inside-out” order. Most of the
time, complete meal courses follow this meal pattern.
1. Appetizer, Starter or Hors d'oeuvre

2. Soup
3. Salad
4. Entrée/ Main Course
5. Dessert
Type of Place Setting

1. À la Carte Setting/Basic Place Setting – an à la carte is the term
used for a menu that has individually priced dishes. These dishes
are divided into entrée, salads, main course and desserts.
This type of place setting usually consists of the following table

appointments:
• Dinner Knife
• Table Napkin
• Diner Fork
• Water Goblet
• Show Plate
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Additionally, à la carte set-up is commonly used by most
restaurants for the following reasons:
• this is appropriate for most occasions;

• basic place settings generally have fewer utensils;
• sometimes the cup and saucer are placed on the right side
of the spoon, about four inches from the edge of the table,
and;
• often, in less formal settings, the napkin and/or cutlery
may be held together in a single bundle by a napkin ring.
2. Table d' Hote Place Setting – a table d' hote menu is a type of
menu that has a set price for several courses that means ----
“table of the host”. Usually, all courses are included in the price
and must be paid by the guest even if they don’t eat every part of
the meal.
Typically, the menu may have two to four choices of an entrée,

two to four choices of a main course and two choices of dessert.
Image 2.0: Informal Place Setting Image 3.0: Formal Place Setting
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Usually, fewer utensils and serving dishes will appear on the
table for informal table settings. Generally, informal table settings
will be identified and adjusted depending on the type of meal that will
be served. Most of the time, informal table settings will often be used
in casual restaurants and private gathering. Formal table settings are
set for multiple courses both in private homes and restaurants. The
basic rule for a formal table is for everything to be geometrically
spaced: the centerpiece at the exact center; the place settings at
equal distances; and the utensils are balanced.
Styles of Table Set-Up
1. American Style of Table Set-up (also called Plated Service)
A formal American style place setting retains the familiar

fork on the left, knife on the right positions common to most
dinner table. To use utensils correctly, start with those farthest
away from the plate and work inward toward the plate
Different types of American style of table set-up are as follows
depending on the mealtime:
Image 4.0: American Breakfast Set-up (as food is served)
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Image 5.0: American Lunch Set-up (as food is served)
2. French Style of Table Set-up (also called Gueridon Service)
Partially prepared foods are finished cooking on a rechaud

(small portable stove) that is on a gueridon (moveable service
trolley). The chef de rang (senior waiter) finishes the preparation of
the pre-prepared food near the guests table and individually
plates the finished foods, then the commis de rang (lowest ranking
waiter) serves the food to guests from the left-hand side of the
guest.
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3. Russian Style of Table Set-up (also called Platter Service)
Russian style table settings are formal settings used for

banquets, formal dinner events and any fine dining restaurants.
The table setting is distinctive and appealing whereas the
dinnerware, glassware and flatware are placed precisely on the
table.
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4. English Style of Table Set-up
An English table is a specific way of organizing dishes, glasses
and silverware on a dining table. The setting consists of a service plate
in the center, with forks set to the left of the service plate and knives
and spoons set to the right. ... Immediately to the left of the service plate
are the forks.
A cover consists of the following table appointments: table

napkin, salad fork, fish fork, dinner fork, charger, dinner plate,
salad plate, under-liner, soup bowl, dinner knife, fish knife, salad
knife, soup spoon, escargot, cup and saucer, teaspoon, white wine
glass, red wine glass, water goblet, champagne flute, dessert fork,
dessert spoon, bread and butter plate, bread and butter knife,
cruet set and a flower vase.
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Standards of Table Setting
1. Completeness
• All needed utensils: dinnerware, glasses and other equipment
are set on the table prior to serving orders.
• Required condiments are set up before service.
• Client requirements as stated in the event order are available
properly installed before the start of the function.
• If pre-set up is made, additional cutleries are completed prior
to service.
2. Cleanliness and Condition of Equipment

• All pre-set equipment must be immaculately clean, sanitized
with sanitizing detergent, wiped dry, and free of spots or water
marks.
• No wobbly tables or chairs.
• No chipped/stained glasses and plates or damaged tines of
cutleries.
• Linen is fresh, no foul odor clean, without spots or stains and
not wrinkled
3. Balance and Uniformity

• There is even spacing between chairs and covers.
• Cutleries are spaced at least one inch from the edge.
• Same equipment is set-up for the same order.
• Cutleries are aligned properly, with the same distance from the
edge.
4. Order
• All service equipment is placed on the appropriate side of the
cover.
• The cutleries are arranged in proper sequence following the
order by which they will be served.
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• Fork and side dishes are on the left side.
• Folded paper napkin (if used) on the left side under the fork.
• Water glass is placed on the right side, about an inch on top
of the dinner knife.
• The glasses, cups, saucer, spoons, knife and cocktail fork are
on the right side.
• Required condiments as well as flower vase are placed at the
center of the table.
5. Eye Appeal
• The whole set up looks presentable.
• Presidential and buffet tables are skirted for banquet
functions.
• Appropriate color combinations are used.
• No eye sore is seen in the dining area.
• Appropriate centerpiece and other decors are provided for.
6. Timeliness
• Set up is completed on time –- at least 30 minutes prior to the
start of operation or banquet functions. How the table should
be set depends on:
the style of service to be used;
the menu to be served;
the size of the table, and;
the available table appointments.
Remember!
In table setting, common sense should be the best guide when

one is not sure of what to do. Anything that is not needed on the
table, or is not required by the menu, need not to be set.
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Table Napkin or Serviettes
A table napkin or serviette is a rectangular cloth or paper used at

the table for wiping the lips fingers and protects the clothes while
eating. It is usually small and folded. Napkins may be of the same color
as tablecloths, or in a color that blends with the decor of the restaurant.
Napkins should be spotlessly clean and well-pressed.
Functions of Table Napkin
1. Table napkins serve a very practical function and they can be

decorative as well.
2. They can be used to wipe food and drink from the mouth and face,
or they can be placed in the lap or under the chin to protect
clothes while eating.
3. Napkins can also serve as coasters when setting down a drink or
soak up small spills at the table. Napkins can also cover an
occasional cough, but etiquette dictates they should not be used
for blowing your nose at the table.
Types of Table Napkin
The two major types of table napkins include paper and cloth napkins.
1. Cloth napkins are often referred to as linen napkins, although

they may be made from a variety of fabrics, such as cotton,
polyester, twill, damask or blends of several materials.
2. Paper napkins are disposable, making them convenient for
everyday use and used with small children.
Standard Size of Napkins
1. Dinner – 20 x 20 inches (perfect square)

2. Luncheon/Breakfast – 16 x 16 inches
3. Tea napkin – 9 to 10 inches at all sides
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4. Cocktail napkin – 6 to 7 inches at all sides
Cloth napkins come in several sizes; each size is tailored to a

specific use. A beverage napkin used when serving drinks and hors
d’oeuvres, like most cloth napkins, is square, about five inches in each
side. A luncheon napkin is a couple of inches larger, and a dinner
napkin larger still. The theory, evidently, is that the more food and
drink that is served, the more potential there is for spillage, so the
bigger the napkin must be to catch it.
Factors to Consider in Selecting Proper Table Napkin Folding
Dining room is better served using the correct style and size of
napkin fold, and the right color in respect of the room décor. As the
objective of creating a beautiful napkin fold is to enhance table
presentation and create a harmonious atmosphere, there are things to
consider in selecting proper style of table napkin. Every case is different
as it depends a great deal on the circumstances. For example, the
location of the venue, the occasion of the celebration, the choice of
napkin fold, the shape of the glass and above all, individual taste, style
and ambiance.
1. Height of Ceiling – high standing napkins are more appropriate
in rooms where the ceiling is high and vice versa. However, if the
view from the dining
room window or balcony is a gift of nature or picturesque view, it is not
advisable to use a napkin design that conflicts with that view. Obviously,
this principle is not applicable to special events where a suitable napkin
fold honors the purpose of the formal occasion. In a restaurant situation
uniformity between all tables is very important.
Image 9.0: Example of high standing napkins

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2. Style of décor in the Dining Area – if the dining room and table
setting is quite unconventional in its style of decor, a plain napkin
fold will be more suitable to enhance the modern look, where as
an elaborate fold would be more appropriate in a retro style of
setting.
3. Table Surface - should the dining room table have a glass top or a
highly polished surface (e.g. shiny and sliding tablecloth), you may
find certain table napkin designs that will hold it shape. There is
no shortage of designs to choose from to overcome this situation.
Image 10.0: Example of table napkin designs with highly polished

surfaces
4. Folded Napkin in a Glass – a folded napkin in a glass has no
doubt that can create a magnificent visual effect to the entire
dining area. This is a very suitable choice for the following:
a. Pavilion - a wedding reception for
example — when the emphasis is
on creating a sumptuous setting
and, as is often the case, the
ceiling is nothing special to look
at. It is also very appropriate for
banqueting venues where all the
guests take a seat at the table at
the same time, and the first
course is already on the table.
There are occasions where
space at the table is at a premium and no space for a
napkin.
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b. Round Table – a napkin in a
glass is also better suited to a
round table rather than one that
is long and narrow as it gives a
sumptuous eye-catching effect.
On certain occasions, where an
individual gift is part of the
celebration, it makes even more
sense to have the napkin in a
glass in order to create more
space on the table. A folded napkin in a glass does have its
disadvantages however, as tall napkins could obscure any
decorations in the middle of the table such as flowers,
decorative candles, or candelabras.
Basic Style of Table Napkin Folds
1. Banana Napkin Fold
1. Lay the napkin face – down in and fold the napkin in half and
position the open end towards you.
2. Fold the near – left corner diagonally, resting it so that it lays right
next to the previous fold. Do the same on the other side.
3. Flip the napkin over and turn it so it points to the far – left and to
the near – right. Fold the bottom half of the napkin up and away
from you, laying it so the far edges run on top of one other. Reach
underneath of the napkin and pull out
the flap on the right, making the near side come to two points as seen in
the picture.
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4. Gently roll the left half of the left triangle over and tuck its end underneath
the right triangle. Fold the right – triangle to the left, tucking its end into
the other triangle.
5. Open the hat and press the material inside down to fill it up.
2. Birds of Paradise Napkin Fold
1. Lay the napkin face – down and fold the napkin in half and orient
the open end towards you and fold the napkin in quarters.
2. Fold the napkin in half diagonally, creating a triangle. Orient the
triangle so the open tip is facing away from you.
3. Fold the right corner diagonally towards you – laying it down along
the center
– line of the triangle, making a new tip pointing towards you. An
iron can make this important fold a whole lot easier. Do the same
with the left corner, fold it diagonally toward you and press it
down next to the previous fold. Now you have a diamond.
4. Fold the two "wings" and fold the triangle in half by bringing the
center seam towards you and allowing the ends to fall.
5. While holding the base firmly to keep your folds together, pull up
the four 'flaps' created by the napkin's corners.
3. Pyramid Napkin Fold
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1. Lay the napkin face down in front of you and fold the napkin in
half to form a triangle with the open ends point away from you.
2. Fold the left end up to meet the far corner, ensuring the edge of
this new fold lays on the center – line as shown and repeat the
last step with the left side,
folding the left tip up to the far corner, creating a diamond shape with a
seam running down the center.
3. Fold the napkin in half by bringing the endpoint of the diamond to the
back to create a triangle with two open folds in front.
4. Fold the napkin along the center seam and you have a neat,
sturdy pyramid. If your napkin won't stand neatly then you may
need a little starch.
4. Candle Napkin Fold
1. Lay the napkin face down in front of you and fold the napkin in
half to
2. from a triangle with the open ends point away from you.
3. Fold the long side up just about an inch. Press this fold down well.
4. Starting at either end, tightly roll the napkin into a cylinder. Take
care to roll it straight so it will stand solidly.
5. Tuck the end of the roll into the base on the backside and stand it
up.
5. Bishop Hat Napkin Fold
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1. Lay the napkin face – down in front of you.
2. Fold the napkin in half to from a triangle with the open ends point
away from you.
3. Fold the right-corner up so that the point rests directly on top of
the middle-corner. The edge of this new flap should lay on the
center line of the napkin.
4. Repeat step four on the other side, bringing the left-most corner
up to meet the middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and
press this fold down well.
Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
6. Crown Napkin Fold
1. Lay the napkin face – down in front of you and fold the napkin in
half to from a triangle with the open ends point away from you.
2. Fold the left – corner up so that the point rests directly on top of
the middle – corner. The edge of this new flap should lay on the
center line of the napkin and repeat step four on the other side,
bringing the left – most corner up to meet the middle – corner,
creating a diamond shape.
3. Fold the bottom of the napkin up about 2/4's of the way and
4. Fold the smaller triangle down so the point rests on the near edge
of the napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the
middle and tuck one into the other
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7. Standing Fan Napkin Fold
half and orient the open end towards you.
2. Fold the napkin like an accordion starting at either narrow end.
Leave one end with 2 – 3 inches of unfolded napkin to support the
standing fan.
3. Fold the napkin in half with the accordion folds on the outside.
4. Grasp the unfolded corners where they meet on the open end and
fold them in diagonally, tucking them under the accordion folds.
5. Open it and stand it up.
8. Fan in the Goblet Napkin Fold
half and orient the open end towards you.
2. Begin accordion folding from the bottom, all the way up to the top.
Make each fold about 3/4" - 1" wide. Fold the pleated napkin in
half.
3. Insert the napkin into the goblet, folding the first inch or so under
(as shown) to keep pleats secure.
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4. Unfold the pleats and shape into a fan. Interlock the two center
pleats if needed to keep the fan intact.
9. Rosebud Napkin Fold
half diagonally. Orient the napkin so the open-end points away
from you.
2. Fold the far – right corner up diagonally so that the point rests on
top of the far corner. The edge of this new flap should lay right on
the center line.
3. Repeat step two on the other side, bringing the left-most corner up
to meet the far corner, creating a diamond shape. Flip the napkin
over while keeping the open end pointing away from you. Fold the
bottom of the napkin up about 3/4’s of the way as shown and
press the fold down well.
4. Flip the napkin over. Curl both sites up so they meet in the middle
and tuck one into the other. Stand it up and straighten it out
10. Lotus Napkin Fold
1. Lay the napkin face – down in front of you.

2. Fold all the corners of the napkin in so the tips rest at the center.
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3. Fold the two right corners of the napkin in so the tips rest at the
center and once all the tips are folded you are left with a square
about 1/4 the size of the unfolded napkin.
4. Flip it over. Fold the corners in so they meet in the center and
then place something sturdy in the center, or hold it with your
fingers and reach underneath each corner and pull out the flaps
to create petals
Table Skirting
Table skirts offer more coverage than typical tablecloths that leave
the legs and space under the table exposed. They are an inexpensive
solution for covering weathered, damaged or unattractive tables. From
start to finish, a lot of work goes into making table skirts to custom-fit
table sizes and shapes.
Like a skirt in a wardrobe, a table skirt is a way to dress up a

table. Similar to tablecloths, they wrap around the edge of a table
leaving the top uncovered. Chosen in a fabric to match existing décor, a
table skirt adds style and function to a room. Table skirting is just as
the name implies---a skirt for a table.
Table skirts consist of two components:
______________Top Cloth
___________Skirting Cloth
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Skirting Cloth/Banquet Cloth
1. A long cloth used for table skirting. Usually this cloth is intended
for buffet and banquet table to accommodate big crowd for more
festive mood.
2. For a buffet table, the minimum size of the tablecloth required is
2x4 meters.
3. Table skirts can range from formal and decorative to simple and
casual, depending on the fabric you choose. Satin, embroidered
upholstery fabric and bright white fabric of any material usually
create a more formal look. Floral patterns, neutral cottons, and
solid or patterned polyester fabrics can be used for everyday table
skirting that can be washed as needed and requires little upkeep.
Pointers to Remember in Table Skirting:
1. Observe sanitation in handling materials.

2. Thumbtacks and pins should not be visible.
3. When tucked or touched, pinned cloth should not fall off.
4. Equal distance of folds should be observed.
5. Clarity of folds and design.
6. Cloth does not touch the floor.
Preparation
1. Mark your fabric with fabric chalk, according to the

measurements you took off the table, adding 1/2 inch to each
side.
2. To create straight lines, use a straight edge or yardstick.
3. To create a circular line, pin one end of a string that is half the
length of the circular table measurement to the center of the fabric
and tie a piece of chalk to the other end.
4. Press the chalk onto the fabric and draw a circle by rotating the
string around the center where the other end of the string is
pinned in place. Cut the fabric along the chalk lines with sewing
scissors.
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Measuring
1. Measure your table from the floor on one side to the floor on the
opposite side with a tape measure.
2. If your table is circular or square, this is an enough measurement.
If your table is rectangular, measure the other way across from
the floor on one side to the floor on the opposite side. This will give
an accurate size for the needed fabric of your table skirting task.
Procedure for skirting:
1. Decide on what design you are going to do that fits the occasion.
2. Prepare the needed materials as follows:
a. Buffet Table d. Pins
e.
b. Top cloth Thumbtacks
c. Skirting Cloth f. Thimble
3. Lay the top cloth and fastened with thumbtacks at the edge of the
table.
4. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
5. Get the center front of the table.
6. Fold the skirting cloth to the center to get the middle.
7. Start fastening the cloth pushes a pin down to secure it on the
edge of the table.
8. Measure equal distances for folds and pin down making sure that
the skirting is securely fastened on the tablecloth.
9. Skirt the table using and combination of pleats.
10. Make sure that all sides of the table are equally skirted and
covered.
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Basic Styles of Table Skirting
Image 11.0: Box/Single Panel Image 11.0: Double Box/Pleated Box
Image 13.0: Diamond

Image 12.0: Side Pleated
Image 14.0: Scallop Image 15.0: Butterfly
Image 16.0: Tulip
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E What I can do?
Self-Check 1.4.1 Labelling/Identification
Directions:
Based on the given image below, name the different table appointments
indicated by numbers. Please write your answers on your activity
notebook.
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Self-Check 1.4.2 True or False
Directions:
Based from what you have learn from the previous lesson, write “T” if the
statement is CORRECT, and write “F” if otherwise. Then, write the word
or phrase that makes the statement incorrect. Write your answers in
your activity notebook.
________ 1. The large plate that is also called as charger and

serves as an under-liner plate for the plate holding the
first course.
________ 2. The placement of utensils is guided by the menu, the
idea is that the guest will use the utensils in an
"outside-in" order.
________ 3. If bread and butter knife was used, the bread plate
goes above the salad fork, with the butter knife placed
diagonally across the edge of the plate, handle on the
right side and blade facing down.
________ 4. The largest of the forks, also called the entrée fork,
should be placed on the left of the plate. Other smaller
forks for other courses are arranged to the left of the
dinner fork, according to when they will be used.
________ 5. Often, in less formal settings, the napkin and/or cutlery
may be held together in a single bundle by a napkin
ring.
_________ 6. The dinner knife is set immediately to the right of the
plate, cutting edge facing inward.
_________ 7. Beverage ware of any kind -- water, wine, juice, and
iced tea are placed at the top right of the dinner plate,
above the knives and forks.
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_________ 8. The napkin is folded or put in a napkin ring and
placed either to the left of the forks or on the center of
the dinner plate. Sometimes, a folded napkin is placed
under the forks.
_________ 9. If shellfish are to be served, the oyster fork goes to the
left of the spoons.
________ 10. If the salad is served after the entree, the small salad
fork is placed to the right of the dinner fork, next to
the plate.
Directions:
After practicing the different style of table napkins, perform the

following table napkin folds/styles. Ensure to document your
performance while folding the napkins. Paste your printed
pictures/output in your activity notebook after each required style of
napkins.
Materials needed: 10 pieces dinner table napkins (20” x 20”) & water
goblet
Required table napkin folds/styles:

1. Standing Fan 4. Pyramid 7. Banana
Rose
2. Bishop Hat 5. Standing Candle 8. Bud
Fan in the
3. Birds of Paradise 6. Crown 9. Goblet
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Score/s
RUBRIC FOR PERFORMANCE TASK
EVALUATION
The student was able to: 1 2 3
• perform with clean and well-pressed
table napkins
• handle the napkins sanitarily
• uses the tips of the fingers and back

of the hand for creasing
• properly positioned napkins for ready

for folding
• fold with well-defined lines
• neatly piled folded napkins
• completely fold/performed all the

required table napkin styles/folds
Highest possible score: 21
Lowest possible score: 7
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Activity 1.4.4 Think and Draw
Directions:
By using your activity notebook, illustrate the different styles of table

set-up.
Note: ensure that your drawing is presentable and neat. The location of
table appointments must also be placed properly in accordance to
the required set-up
Materials needed: Chinaware, glassware and silverwares.
Table set-up styles for drawing:
1. French Set-up
2. American Dinner
3. Russian Set-up
3. American Breakfast
The student was able to: Score
draw a VERY CLEAR table set-up. ALL the table appointments

were in their proper places. 50
draw a CLEAR table set-up. MOST (90-95%) of the table

appointments were in their proper places. 40
draw a table set-up but MESSY. SOME (80-85%) of the table

draw a table set-up but NOT CLEAR. Only 70-75% of the table
draw a table set-up but was not able to finish the required set-
up. MOST of the table appointments were out of place. 10
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Directions:
Perform the proper procedure of the following styles of table skirting.
Note: ensure to document your output for each style of table skirting.
Paste your output in your activity notebook. May it be video or
pictures.
Materials needed: Buffet Cloth or any available cloth at home (at least
20 meters), Top Cloth, Pins, Thumbtacks, Thimble,
and Pin Holder/Pin Cushion
Required style of table skirting/s:
1. Box/Single panel + Double box
2. Pleated pleats + Diamond + Scallop
3. Butterfly + Tulip
Score/
s
The student was able to:
5 10 15
• observe proper sanitation in handling the

table skirting materials
• fold the required designs with equal distances
• show even length on all sides of the table
• place the pins and tacks correctly
• skirt the table with accuracy
• skirt a table that retains its shape and design when pulled
• skirt a table with NO visible pins and tacks
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Directions:
Create one (1) fancy table napkin design. Familiarize and write the
procedures sequentially. Use kitchen towel as your table napkin.
Ensure to document your output and paste in your activity notebook.
Score/
s
The student was able to:

1 2 3
• show creativity (design) and accuracy (procedures)

• perform with clean and well-pressed table napkins
• handle the napkins sanitarily
uses the tips of the fingers and back of the hand for
• creasing
• properly positioned napkins for ready for folding
• fold with well-defined lines
• neatly pasted his/her output
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I What is new?
Activity 1.5.1
Directions: You are happen to be assigned as the captain waiter of the
day. How would you set up the dining for a couple celebrating their 10th
wedding anniversary. Draw what is on your mind on your worksheets.
D What is in?
Set the Mood/Ambiance of the Dining Area
While delicious food and good quality customer service are crucial
for return business, the ambiance of a restaurant is also important. The
style, decorations and sounds in the dining room will influence the
mood of the customers and support the overall restaurant design.
Music, acoustics, seating, lighting flooring and wall decorations should
all match the concept and encourage customer comfort and satisfaction.
Setting the Right Tone
Dining area should establish emotional tone. Restaurants designs

will depend on how the establishment wish their customers to feel. After
a while, the “feel” of the restaurant will be incorporated in restaurant
concept.
The following are the elements to consider in setting the restaurant

ambiance:
• Lightning – Daylight or bright lightning is preferred for daytime

meal service. Subdued light is more appropriate for evening
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dinning. Candlelight can be enhancing the mood for evening
dinning but should not be used for daytime events.
• Views – Tables should be set to take best advantage of the views
from the dinning-room.
• Music – Background music may be appropriate in establishing a
mood.
• Décor- The décor should be consistent and create a harmonious
atmosphere. Color selection plays an important part in the dining
experience. Some color s are warm others are cold, some are
romantic others are business-like.
Dining Room and Seating Layout
Every restaurant’s dining room should be unique. It may not seem

obvious, but the layout and organization of the dining room supports
the branding and subtly influences the customers spending. So be sure
that the dining room and seating layouts are strategically designed.
Before designing the layout of the tables and seating, first need to
consider the space limitations and decide how many separate dining
spaces will create.
The floor plans for restaurant or a function are dictated by the

number of covers and the style of the service to be offered.
A floor plan is prepared using a simple outline of the floor space of the
dining area that indicates the entrance and any other doorway or feature
that could affect the placement of guest’s tables and chairs.
Key points to consider when preparing a floor plan are:
1. To position the tables to allow for enough movement by guests

and service staff.
77
2. To consider the placement of covers to avoid guests’ complaints of
inappropriate placement. For example: near the doorway, kitchen
or toilets, behind pillars or in draughty areas.
3. To accommodate guests’ specific needs.
4. The plan is an effective guide in establishing the best use of the
space and in meeting guest’s specific requests for preferred tables.
Room Setup Styles
The following are examples of typical set ups:
Auditorium or Lecture Style
Conference
(Boardroom) Style
Banquet Style
U-shaped
Classroom Style
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Hollow Square
Restaurant Music
For an extended time, people have enjoyed combining food with

music. Musicians performed during dinner parties in Roman times, and
minstrels entertained dining guests at medieval banquets. Today
musical accompaniment during meals is much more common, and the
music played more varied, than ever before.
According to Giada Pezzini (2017) there are at least five good

reasons why you should have a well-thought music strategy in place:
1. Music creates the atmosphere – Music is a key element when it

comes to setting the mood. The right harmonies help keep the
image of the restaurant consistent, complementing branding and
integrating with image and décor will help to feel the intrusive
presence of other diners and waiting staff.
2. Frequency and volume affect the taste of food – The music
played on the restaurant make the dishes taste more flavorful.
Scientists have been studying the effect of music on taste for
years, and found out that playing low-pitch sounds while eating
makes savory dishes taste better; conversely, high-pitch notes
enhance sweet flavors. Volume also plays a part: when the
background noise is too loud, it impairs our sense of taste –
making food and drinks taste not quite as good.
3. Songs can make waiting more pleasant – According to scientific
research, music can make line up feel less stressful. Waiting
guests don’t become as restless and stressed if there are nice, soft
tunes playing in the background.\
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4. Music tempo influences eating rhythms – Background music
has been found to powerfully affect people’s pace of eating and
drinking: the quicker the tempo, the faster people finish their
order and leave.
5. Increase spending with the right beat – People use music as a
powerful cue to interpret a place – and smart restaurateurs can
capitalize on that. For example, research shows that restaurants
playing classical or jazz music are automatically perceived as
high-class -and therefore more expensive- than restaurants
playing pop or rock songs.
Set up Decoration
Restaurant design sets the stage for a customer’s dining

experience. A well decorated restaurant that speaks to the type of
cuisine and intended atmosphere can make all the difference in
determining whether a patron will return to the same restaurant.
Things to consider for restaurant decoration:
• Restaurant Theme – A theme for restaurant décor is usually

based on cuisine and the style of the restaurant will also come
into play.
• Paint walls and Accent walls – This will add interest to different
sections of the restaurant. A coat of paint can make all the
difference in visually enhancing the space. Combined with
decorative accents such as window treatments, flooring styles and
lighting. The choice of paint can help create the foundation for the
restaurant design.
• Furnish and Furniture – Restaurant with furniture that will
maintain restaurant's formality, as well as style. If the restaurant
is casual, vinyl booths and wooden tables are standard. If the
restaurant is more formal, their style and finish should be chosen
for their tables and chairs. Consider the table style as part of the
overall design aesthetic. Tablecloths can also add color to the
space, additional accent tabletops, such as paint, tablecloths, tile
and glass covers with inlaid designs.
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• Hang Art – There are many ways to hang art to add interest to the
walls. One option is to feature images that are meaningful of the
cuisine.
• Lighting Fixtures – Use lighting fixtures as an opportunity to set
the space's ambiance. Along with overhead lighting throughout,
pendant lights over the tables, wall candelabra and even candle
centerpieces can be effective lighting choices that create presence
in the space.
Ventilation
Restaurant ventilation will help keep the air fresh, significantly
contributing to the overall cleanliness of an establishment. Maintaining
proper restaurant ventilation is also essential for the safe preparation
and storage of food, health and morale of employees and the comfort of
customers as well as food sanitation.
Improper ventilation can result in various restaurant problems
such as, safety violations, higher utility bills, decreased employee
productivity, and even flaring tempers from customers as well as
employees. It can also result in loss of traffic due to unpleasant doors or
uncomfortable conditions. Here are some things to look for in each area:
✓ Dining Room
1. Is the dining area consistently a comfortable temperature?
2. Is the dining area free of strong or unpleasant cooking odors?
3. Is the air in the dining room clear?
✓ Restrooms
1. Do the restrooms get overly cold or hot?
2. Is the restroom air free of unpleasant odors?
✓ Lobby
1. Are waiting guests protected from air and temperature
fluctuations?
✓ Outdoor Dining Areas

1. Is the patio overly hot or cold?
2. Is kitchen exhaust air directed away from outdoor diners?
81
E What I can do?
Directions:
Provide what is asked by the following questions and/or statements.

Write your answers in your activity notebook.
1. Write down the four (4) examples of room set-up styles.
2. What are the four (4) considerations when setting up decorations in
an event?
3. What do you mean by proper ventilation?
4. What is the importance of setting up/putting up music in an
event place or restaurant?
5. What are the three (3) factors to consider saying that a place is in
the right mood or ambiance?
Directions:
Analyze the given situation below. Provide what is asked to satisfy the
set-up/lay-out requirement of the dining area. Illustrate your answer
in your activity notebook. Also, write down a short description of the
given theme description.
Situation:
Imagine that you are going to set-up a dining area for a lunch birthday
buffet good for 50 people. Th event requirement is for baptismal
celebration.
82
Event Theme
Description:
a. Emotional Tone b. Lighting
c. Music d. Decoration
The student was able to: Score/Points
• show an exemplary (strong) work illustration with complete

details that is required for an exceptional event. He/she goes 20
beyond what is expected of him/her to complete the task.
• show a good (acceptable) work illustration with 80 – 90%

correct details. He/she does what is expected of him/her to 15
complete the task.
• show a satisfactory (almost there but acceptable) work

illustration with 70 – 79% correct details. He/she does not 10
complete the task and with limited understanding.
• show a weak work illustration (the work was done but

incorrect). He/she does not complete the task and/or has no 5
understanding of what to do.
Activity 1.5.2 Performance Activity
Directions:
Analyze the given function/event below. Draw the typical set-up

requirement of the required event. Illustrate your answer in your
activity notebook. Consider the functionality and ease of the
arrangement and make your drawing presentable, neat and accurate.
Required event to be drawn:
1. A wedding Celebration with 100 guests

2. A conference with 50 participants
83
The student was able

to: Score/Points
• show an exemplary (strong) work illustration with

complete details that is required for an exceptional event.
He/she goes beyond what is expected of him/her to
complete the task. 20
• show a good (acceptable) work illustration with 80 – 90%

correct details. He/she does what is expected of him/her
to complete the task. 15
• show a satisfactory (almost there but acceptable)

work illustration with 70 – 79% correct details. He/she
does not complete the task and with limited
understanding 10
• show a weak work illustration (the work was done

but incorrect). He/she does not complete the task and/or
has no understanding of what to do. 5
84
Post-test
Instructions
Read and analyze each statement carefully. Choose the letter that is
best fitted in each statement. Write your answer/s in your notebook.
1. What type of an advance arrangement is made to book a table in

a certain restaurant?
A. Table Setting C. Table Setup
B. Dining Reservation D. Fast Food
2. Which type of reservation system depends on the person

designated, usually a host or hostess, to answer the phone,
record the details of the said
reservation and taking their credit card information as guarantee?
A. Online Reservation System C. Reservation System B.

Manual Reservation D. Web Reservation
3. Which one is NOT an acceptable restaurant telephone etiquette?

A. Always identify yourself at the beginning of all calls
B. Be sensitive to the tone of your voice
C. Allow interruptions to occur during conversation
D. Always speak into the telephone receiver with an even and
low tone of voice
85
4. Which choice best describes the given statement: “Making sure
that the caller is pleased with result and that everything you
promised is delivered”?
A. Following up the call
B. Thanking the caller
C. Asking question about everything
D. Answering the call with greetings professionally
5. Which material should be utilized by a reservation officer to

know the products information offered when initiating the
manual reservations?
A. Manual Charts C. Diary
B. Calendars D. Brochures
6. What type of food-service system is the most used system in

different food establishments?
A. Conventional Food Service System
B. Centralized (Commissary) Food Service System
C. Ready – Prepared Food Service System
D. Assembly – Food Service System
7. The food is produced onsite, it is usually chilled or frozen then
reheated and served to customers on site and readily available
to the customers. It is usually used by hospitals and prisons.
A. Ready- Prepared Food Service System
B. Conventional Food Service System
C. Assembly- Serve Food Service System
D. Centralized (Commissary) Food Service System
8. Which of the following sequence is correct for table skirting?

I. Decide on what design you are going to do that fits the
occasion.
II. Fold the skirting cloth to the center to get the middle.
86
III. Measure equal distances for folds and pin down making
sure that the skirting is securely fastened on the
tablecloth.
IV. Skirt the table using and combination of pleats.
V. Lay the top cloth and fastened with thumbtacks at the edge
of the table.
VI. Pull the cloth adequately to straighten and smoothen the

surface tacking it firmly on the table.
VII. Get the center front of the table.
VIII. Start fastening the cloth push a pin down to secure it on

the edge of the table.
IX. Prepare the needed materials.
A. I–II–III–IV–V–VI–VII–VIII–IX
B. I–IX–VII–VI–V–II–VIII–III–IV
C. IX–I–V–VI–VII–II–VIII–III–IV
D. IX–I–VI–V–VII–VIII–II–IV–III
9. What is the purpose of checking the contrast as well as the color

between table appointment and centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointments
D. Signifies the mode and motif of the occasion
10. Which of the following is the primary importance of proper table

setting?
A. Affects the mood of the meal and the diner’s enjoyment
which can even affect their digestion
B. Saves space on the table and makes the serving more
efficient
87
C. Serves as a guide for the server to identify the next course
D. Makes the guest feel extra special and promotes correct
table etiquette
11. What table napkin fold can be created based from the given
procedure below?
I. Lay the napkin face-down in front of you.
II. Fold the napkin in half to from a triangle with the open ends
point away from you.
III. Fold the right-corner up so that the point rests directly on

top of the middle- corner. The edge of this new flap should lay on
the center line
of the napkin.
IV. Repeat step four on the other side, bringing the left-most corner
up to meet the middle-corner, creating a diamond shape.
V. Flip the napkin over.
VI. Fold the bottom of the napkin up about 2/4's of the way and
VII. Curl the left and right sides of the napkin up so they meet in
the middle and tuck one into the other.
A. Banana
B. Bird of Paradise
C. Crown
D. Bishop Hat
12. What should be the first consideration in choosing the style of

table skirting?
88
A. Where you intend to display it and how often you will be
using the table skirt
B. The color, theme or motif of the dining area
C. The occasion, time and resources
D. Number of guest/s and manpower available
13. Which factor significantly affects the immediate consciousness of

guests when entering the restaurant?
A. Ambiance C. Music
B. Views D. Decor
14. This refers to the design of the restaurant, including the placement
of tables, the kitchen, server stations, and restrooms.
A. Layout C. Overview
B. Design D. Floor Plan
89
ANSWER KEYS
we get there? What is the nearest landmark?
you cater specific functions?, Do you have smoking area?, How do
Are all rooms air conditioned?, Do you have parking facilities?, Do
you accommodate children?, Do you cater persons with disability?,
much, What time do you start serving? For lunch? For dinner?, Do
a corkage for food and drinks bought from outside? If yes, please
how
Can we bring in other food and drinks bought from outside? Is there
Do you accept credit cards? If yes, which credit card do you take?
What kind of cuisine do you offer? What style of menu do you offer?
.6
.5 Reservation, Central Reservation Service, Some Chain Referral
On the Telephone, In person, Mail, E-mail, Internet, Third Party
.4
Reservations, Entertainment, Tourist Attractions and other Venues
Meal and Dining Tours, Extended Day Limousine,Buses,.3
Accommodation Suppliers, Aircraft, Cruise Ships, Coaches and
the necessary information needed for the .reservation.2 It is all
about making use of the internet through a website, where all .1
Manual Reservation System, Online Reservation System
Self-Check 2.1 Enumeration
Lesson Information .No 2 – Taking Reservation
Host/Hostess, Barman/Bar Waiter

Restaurant Manager, Waiter/Captain Waiter, rentice,Trainee/App
System, Conventional Food Service System

Service System, Centralized System (Commissary) and Service
Assembly -Serve Food Service System, Ready Prepared Food.3

.2
90
Restaurants Specialty Restaurants, StyleilyFam Restaurants, Dining
Casual .1
Recall Simple 1.12. Activity output individual student’s check will
Trainer/Teacher
Activity True
5true 4true 3true 2 false 1. True - False True
To be check by the trainer/teacher using the rubric •

Student will provide a picture .individually •
Activity 3.12. Picture Hunting
To be check by the trainer/teacher using the rubric •

Student will provide a video presentation .individually •
Activity 3.11. Performance
Environmental factors
Misuse of Equipment, Inactiveness and Absentmindedness and
.7 Mechanical Impact, Thermal Shock, Improper Handling and
Menu Cards/Book
Cards, Table Runners, Candle Holder, Flower Vase, Trays,
Salt and Pepper Shaker, Toothpick Holder, Bill Folder, Tent .6
Tablecloth, Table Napkin, Table Runners, .etc .5
Tables, Chairs, Cabinets, Highchairs, Side Stations, .etc .4
Glass, Old Fashioned Glass, .etc
.3 White Wine Glass, Red Wine Glass, Brandy Snifter, Collins
Pastry tongs, .etc
Dinner Spoon, Dinner Fork, Demitasse Spoon, Butter Spreader, .2
Plate, .etc
Platter, Dinner Plate, Cereal Bowl, Bread and Butter Plate, Fish .1
Water Goblet .5
91
Soup Spoon .4
Red Wine Glass .3
Dinner Knife .2
Brandy Snifter .1
Self-Check 1.3.1 Identification
Equipment/Utensils and Supplies
Lesson Information .No 3 - Preparing Service Station and
motif, round table will be used

Will be at the pool side set-up, pink and yellow combination for the •
50 pax •
09263822828
either same name or other person: James Howard Yu- It’s •
Jay .C Mila – 09069267836 •
40th Birthday Celebration •
8:00 am- November 28, 2020 •
Example Data: Possible Answers
Activity 2.1 Performance Task
.20 A .15 A .10 B .5 D

.19 B .14 A .9 B .4 A
.18 A .13 A .8 B .3 C
.17 D .12 A .7 A B .2
.16 A .11 A .6 A B .1
92
93
REFERENCES
Roldan, A. & Edica, B. (2018). Food and Beverage Service and Customer
Relations (Page 1-25)
STI Valencia. (2013). Provide a link between kitchen and service area
CBLM. Philippines. (Page 22-26, 31-35)
William Angliss Institute. (2013). Take food orders and provide table
service D1.HBS.CL5.16 trainee manual. Melbourne. ASEAN 2013
(pp. 13-43)
Laya, J. (2011). The Foundation of Hotel And Restaurant Management –
An Introductory Approach (Unpublished Material). Philippines. (pp.
68, 77-78)
STI Education Services Group, Inc. (S.Y 2015-2016). HRS 1202-
FBSPOCB Food and beverage service procedures. Philippines. (Week
2 Instructors Guide)
Food and Beverage Services- Technical Vocational Track Manual.
Department of Education
Structure: Last, F. M. (Year Published) Book. City, State: Publisher.
TESDA Training Regulations
Roldan, A. (2003). Food Service and Bartending. Paranaque City: AR
Skills Development & Management Services
Malone J. (2012). At Your Service. John Wiley & Sons INC., Hoboken,
New Jersey
Basbas, L. (2017) Food and Beverage Services. Rex Bookstore,
Philippines
Jay C. Mila (2019) Food and Beverage Services, Division of Misamis
Oriental
Images/ Picture
• http://cliparts.co/clipart/2359496
• https://www.aliexpress.com/store/product/Wedding-table-
skirting-table-curtain-party-table-skirt-reception-table-
skirting/602631_32294782057.html
• https://www.pinterest.ph/pin/505036545689270131/
• https://www.google.com/search?q=table+skirting&ie=utf-
8&oe=utf-8
• http://www.elegantwoman.org/etiquette-proper-table-setting.html
• https://oureverydaylife.com/how-to-decorate-a-restaurant-
for-a-rehearsal-dinner-12603314.html
• https://www.thebalancesmb.com/restaurant-design-2888629
• https://www.lsretail.com/blog/play-music-your-restaurant
94
Writer
BERNARD PAUL L. CAPISTRANO
Master Teacher I
Senior High School – TVL-HE
Angono National High School

Angono, Rizal
Division Rizal
Bachelor of Technology major in Hotel and Restaurant Management

(BTHRM)
University of Rizal System
Morong, Rizal
Master of Arts in Industrial Education in

Hotel and Restaurant Management
(MAIE-HRM)
Eulogio ‘Amang’ Rodrigues Institute of
Science and Technology - Manila
Training Methodology I
Cookery NCII
Bartending NCII
Food and Beverage Services NCII
Bread and Pastry Production NCII

Hilot Wwellness NC II
Events Management NC III
Commercial Cooking NC IV
TESDA Accredited Comnpetency Assessor for
Cookery NCII
Bread and Pastry Production NCI
95

Food and Beverage Services NC II Module 1 Weeks 1 4 SDO Rizal IDEA Module SHS Template

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Food and Beverage Services NC II Module 1 Weeks 1 4 SDO Rizal IDEA Module SHS Template

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12

Writer/s: Bernard Paul L. Capistrano

Food and Beverage Services NC II

Published by: Department of Education SDO—Rizal

Welcome to the course of Food and Beverage Services!

The Module contains the following:

Pre-Test Determines your prior learning on unit of

Definition of Technical Helps you understand unfamiliar words

Lesson Information Provides you important knowledge,

Self-Check Evaluates your overall understanding about

Activity Provides you the application of the knowledge

Further, this is a self-paced and user-friendly Module for the achievement

We hope that this material will be of great help to you!

In doing this module, please

This Module contains several lessons. To make the most out of

2. Read and understand the Lesson Information in each Learning

Use the References and Definition of Technical Terms as your guide.

3. After reading the Lesson Information, answer the Post-Test to find

4. Perform the required Learning Activities. They consist of one or more

What to Learn in This Module?

1. What type of an advance arrangement is made to book a table in

2. Which type of reservation system depends on the person

3. Which one is NOT an acceptable restaurant telephone etiquette?

4. Which choice best describes the given statement: “Making sure

5. Which material should be utilized by a reservation officer to know

A. Manual Charts C. Diary

6. What type of food-service system is the most commonly used

7. The food is produced onsite, it is usually chilled or frozen then

8. Which of the following sequence is correct for table skirting?

tacking it firmly on the table.

VII. Get the center front of the table.

VIII. Start fastening the cloth push a pin down to secure it on

IX. Prepare the needed materials.

9. What is the purpose of checking the contrast as well as the color

10. Which of the following is considered to be the primary

I. Lay the napkin face-down in front of you.

12. What should be the first consideration in choosing the style of

A. Where you intend to display it and how often you will be

13. Which factor significantly affects the immediate consciousness

16. Where is the proper location/placement of the dinner knife in a

A. Upper left side

17. It is also known as Gueridon type of table service.

19. What kind of dinnerware measures 12” in diameter, and used as

Definition of Technical Terms

Ambiance The mood of feeling in a place.

arranged behind a food serving counter.

Station Mis-. en-place The preparation of a waiter’s station

Table An advance booking arrangement made in specific

Table The process of making a table more attractive, usually

Skirting buffet type of table service. Twenty (20) meters of cloth

Walk-in A guest who visits a food service establishment (e.g.

Activity 1: KWL Chart-

Complete the table by writing down your prior knowledge about

KNOW WANT TO KNOW LEARNED

Lesson Information 1.1

Food and Beverage Operations

A restaurant is a food-service establishment that serves prepared

Restaurants are sometimes a feature of a larger complex, typically

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling

Cafeterias are restaurant serving mostly cooked or ready to eat

Casual Dining Restaurants