HE 12 Module 5

Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY

Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023
COLLEGE OF TEACHER EDUCATION

Bayombong Campus
DEGREE BTLE COURSE NO. HE 12

PROGRAM
SPECIALIZATION HE COURSE TITLE School Food Service Management
YEAR LEVEL 3C TIME FRAME Lec: 3 hrs WK NO. 14-16 IM NO 5
Lab:15 hrs
I. CHAPTER V: DINING ROOM PREPARATION AND SERVICE PROCEDURE

II. LESSON TITLE:
Lesson 1: Hygiene, Safety and Sanitation in the Restaurant
Lesson 2: Preparation for the Restaurant Service
Lesson 3: Describe the standard sizes, uses and upkeep of the table appointments used in
different outlets in the food and beverage service department
Lesson 4: Table setting
III. LESSON OVERVIEW

In this section, it will provide the understanding on the value of safety, sanitation and hygiene
principles including proper practices on food handling techniques that will contribute greatly to
the aesthetic satisfaction of consumers to give them feeling of personal security; It will also
provide the ability of the food and beverage wait staff’s to supply quality service in the restaurant
environment; and It will provide knowledge on the different types of table appointments used in
the dining area of a food and beverage service establishment.
IV. DESIRED LEARNING OUTCOMES
By the end of the chapter, the students are expected to:

a. Identify the causes for safety hazards and the corrective measures to be taken to ensure
safety in the work place;
b. Identify the different areas in the dining room that should be prepared before and after
each operation;
c. discuss the kind, uses and care of the different table appointments;
d. identify different styles in food service;
e. demonstrate different styles of table setting;
f. Apply skills in dining room preparation services.
V. LESSON CONTENT
Importance of Safety at Work
Hygiene and sanitation are the foremost consideration in setting-up and managing a food
service business. The quality of food has been something that has always been held in high regard. It is
the responsibility of the food service operator to take care of the health of the customers and workers.
This can be done through knowledge of proper hygiene and sanitation even before the operation starts.
Hygiene means practices that promote personal cleanliness and good health, and grooming means
the process of making your appearance neat and attractive.
For proper appearance and to look well physically, you must:
 Have proper amount of rest each night;

 bathe daily and apply an antiperspirant to prevent body odors;
 Brush your teeth, use a mouthwash ad see a dentist twice a year.
 Use breath mints or breathe sprays at work. Never smoke or chew gum in front of guests.
In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for
educational purposes only and not for commercial distribution.
NVSU-FR-ICD-05-00(081220) Page 1 of 23
IM NO.: IM- HE 12-1STSEM-2022-2023
 Wear your hair in a simple, stylish manner pulled back from your face and avoid extreme
hairstyles. Use effective hair restraints such as caps, ponytail band, headbands, barrettes and
other accessories designed to be part of the uniform to prevent the contamination of food or
food contact surface.
Servers should be sure their hands and nails are clean because they are on display and
touching food and utensils. Female servers may wear a conservative color or clear nail polish. Male
server should be clean shaven. Female should use a minimum amount of makeup, such as a
conservative application of eye make-up and lipstick. Perfumes and colognes do not enhance food
aromas and should not be worn. Check your total appearance in a mirror before you start work. Ask
yourself, “If I owned a restaurant, would I want me as an employee?”
Safety Hazards and the Corrective Measures

A. Water
Make sure that you have clean water containers that are always covered. It should be
boiled if you are not sure if it is safe from germs and other bacteria. You may use water purifiers
or buy mineral water if you have enough funds. Clean water is one of the most important aspects
in food industry because it is frequently used not only with the food but also in other components.
B. Clean Surroundings
Dirty and messy working areas bring about most cases of food contamination or food
poisoning. Pests and insects like rats, flies and cockroaches that touch the food bring bacteria
that may cause disease. Because of this, cleanliness, orderliness and maintenance of a pest
control system in the kitchen and dining area is important. The dining areas should be cleaned
regularly, when spraying insecticide, do it during evenings when the restaurant is closed to the
public. Keep equipment and utensils safely covered in the kitchen to avoid being sprayed by
insecticides.
C. Sanitation Supervisor
It is advisable to have one staff in charge of maintaining the sanitation of your kitchen and
dining area. Working table, sink, stove and other show-cooking equipment should be cleaned
daily. Dining utensils should always be sterilized. General cleaning should be done every week
to control insects and other pests.
D. Proper Food Handling
In the food service business, proper food handling and storage is important to avoid
spoilage and wastage. Remember, spoiled food that is served would damage your reputation
and business. It may even cause harm to the customers. Avoid buying food or ingredients that
are easily spoiled. Determined the shelf life or the length of time food or ingredients will stay
edible. For example, fish can be stored in the freezer for 2 to 3 days only. Leafy vegetables
should be cooled on the day bought; and meat should not be stored in big cuts because inner
part of the meat will not be frozen.
E. Waste Disposal
Having a proper system in waste disposal should not be disregard. Segregate wet and
dry garbage. Put black plastic bag in the trash can for ease in disposing the garbage. The black
plastic bag should be closed and tied when already full to avoid being reached by flies and other
insects.
F. Cleanliness, Orderliness and Health of Workers in the Food Service
These are other important considerations in the food service business. Give specific
responsibilities to all workers and make it clear to them that it is their responsibility to satisfy and
ensure the health and safety of the customers. Ensure also that the cook and waiters have
clean bill of health. Require them to have regular medical checkups. Only in the manner can
anyone be assures as to whether or not they are afflicted with a communicable disease.
G. Uniform or Clothes of the Worker
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The clothes or uniform of the cook and waiters should be given consideration. Clean and
neat clothes and uniforms give the food business a good reputation. Wearing an appropriate
outfit is one way of showing respect to the customers.
H. Personal Hygiene of the Staff
Personal hygiene begins at home, with the essential elements for good hygiene being a
clean body, clean hair and clean clothing. Hair in food can be a source of both microbiological
and physical contamination. Hairnets and beard covers should be work to assure food product
integrity. Long-sleeved smocks should be worn to cover arm hair. Clean uniforms, aprons and
other outer garments that are put on after the employee gets to work can help minimize
contamination. It is imperative that they follow and understand basic food protection practices
and maintain a high degree of personal cleanliness and good sanitation practices to prevent
food product contamination.
PREPARATION FOR THE RESTAURANT SERVICE
Typical Flow in Food Service
The typical workflow in food and beverage service would be:
1. Positioning tables and chairs according to reservations for the service period.
2. Polishing silverware
3. Laying table according to the menu style
4. Refilling salt and pepper and sugar
5. Cutting and preparing butter
6. Folding serviettes
7. Organizing the tea and coffee areas of the restaurant
8. Organizing the waiters’ service station
9. Checking menus and special days
Before the Customer Arrive

Waiters and waitresses have many responsibilities to attend to prior to serving any
guests in a restaurant. They must first be assigned the tables which their guests will eat. They
must then attend to sidework.
Sidework is a term designating all the duties the waiter or waitress performs other than
those directly related to serving the guests. Sidework includes the opening duties such as
preparing the dining room and studying the menu, as well as leaving the work area in proper
order upon completion of work.
Station Assignments
A station is a section of the dining room (with seating for about a dozen or more guests
at tables, booths or counter) which is assigned to a waiter or waitress.
Ideally, a dining room should be divided into stations that are equal to one another in the
number of people they seat, in the distance from side stands and kitchen and in desirability of
seats to the guests. Of course, this is impossible in most dining rooms, because there will
always be less desirable seats near kitchen and washroom entrances and away from scenic
views.
Because stations will not be equally desirable from a seating and serving standpoint,
dining room managers often assign stations to waiters and waitress on a rotational basis;
servers take turns from day to day serving in the best stations.
In some restaurants, servers with seniority have permanent stations which may be larger
or more desirable than others. This is done because servers are experienced and can handle
more guests, and because certain customers request a particular server and seat. The new
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waiter or waitress may be assigned in a less desirable station ---- which gives him a chance to
gain experience with a smaller number of guests.
For convenience, tables are often numbered and stations are assigned by giving the
numbers of the tables to a waiter or waitress. The server then may use these numbers on
orders and guest checks to identify the party of guests being served.
General Mis-en-place Procedures
Mis-en-place is a term used to ensure all the behind-the-scene areas are prepared and
ready for service before the restaurant opens. Even the straightforward routines that do not vary
from day to day require attention detail and consistency. Preparation for service is called mise
en place by both the food and beverage and kitchen staff.
1. Checking reservations – Reservations should be checked to confirm all the bookings are still
required and specific requests noted. Review the reservations list for the expected numbers of
customers during the service period and configure the tables in the restaurant accordingly. This
means moving tables and chairs to suit reservations for each service period, according to
customer numbers – for example, one table for 10 people, four tables of six people, 10 tables
for two people, while the dinner reservations on the same day require four tables of eight
people, six tables of six people
Mis-en-place Preparation
1. Pick up and Cleaning of Equipment and Supplies

a) Have a list of items to be picked up and to be installed at the service station to make
sure nothing is left out.
b) Bring the request items in a trolley or bus pan.
c) Check for damages and remove them from service.
2. Wiping and Polishing Service Wares
a) Prepare clean and dry wiping cloths. Dry cutleries, china wares using clean, dry cloth.
b) Wipe/polish china wares and glass wares.
3. Preparing the Service Station and Stocking the Sideboard
Procedures for Set up and Service Station
a) Thoroughly clean the side board/cabinet with a sanitizer and make sure it is
completely dry and free of any foul odor.
b) The captain in charge shall prepare a par stock list of items to be stocked.
c) Before the start of operations, the captain waiter shall check for completeness of
par stock and whether there are items in the service station that are dirty or
damaged.
d) If stocks in the sideboard fall short of par stock, the captain must prepare a
requisition to replenish stocks, then assign a bus boy to pick up the requisition
items from the assigned stocks custodians of the food outlet.
e) Supplies should be properly classified and arranged.
f) Fold paper napkins and replace them in a clean, covered container, then install
them in their appropriate drawers in the sideboard.
g) Refill the condiments – salt and pepper shaker, etc. and place them in their
appropriate place.
h) Have a last look and check if there are other missing items or damaged ones that
need to be pulled out or repaired.
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Preparing the Tables

The first opening duty is to check your station to see that the general area is presentable
and ready to set up for service. Set up enough tables to accommodate the reservations and the
average number of persons without reservations who are expected.
Using a clean cloth or sponge in a solution of mild detergent and warm water, thoroughly
work the tables before you set them. Check the seats, dusting off crumbs and cleaning sticky
areas.
If table cloths are used, select the appropriate size and spread the cloth on the table so
that all four corners hang evenly and the edges of the table cloth just touch the seats of the
chair. Often a padding or second tablecloth called a silencer is placed beneath the top cloth.
The silencer gives the table a better appearance and softens the clanking noise of the service
ware.
A professional way of placing the cloth on the table is to place the centerfold at the
center of the table and to simply open the cloth to cover the table top. This method assures a
quick, well centered placement of the cloth. It may be used to replace soiled cloths while guests
are present.
When condiments, candle, and ashtray are on the table and the soiled cloth must be
changed, move the items to one half of the tablecloth; gather up the soiled cloth, exposing one
half of the table or silencer; then place the center items on the table or silencer. Remove the
rest of the soiled cloth completely, enclosing the crumbs so they do not fall on the seat and
floor.
Replacing the cloth is the reverse operation. With center items remaining at the edge of
the table, place the centerfold of the tablecloth at the center of the table. Fold up the top half so
the center items may be placed on the surface of the cloth. Then open the cloth completely and
arrange the condiments, centerpiece, ashtray, etc.
If placemats are used, it is simple matter to arrange then neatly on the clean tables.
After the tablecloths or placements are arranged properly, set up the covers. A cover
consists of the dinnerware, beverageware, flatware and linen to be used by each person; it is a
person’s place at the table. The amount of service ware and the arrangement depend on the
type of service and the meal to be served.
Carry supplies of dinnerware, glassware, flatware, and napkins to the table on clean
trays. Handle dinnerware by the edges, beverageware by the bases or stems, and flatware by
the waist as you set up the cover. Check and set aside any service ware that is damaged or still
soiled and return it to the kitchen.
After the covers have been set, check to see that all centerpieces are fresh and clean,
that candles are replaced and the lights are in working order. If your establishment has printed
matchbook covers, place on book in each ashtray. When table tent menus ar used, place them
uniformly on all tables.
The Waiters’ Service Station

The waiters’ service station is usually a sideboard where items for immediate use are
stored. Items that can be stored here include cutlery, clean linen and serviettes/napkins, service
spoons and forks, menus, drink lists, docket books and working pens, service plates for
adjusting cutlery. Accompaniments such as pepper and salt mills, sauces and mustards are
often stored on the waiters’ station. Service stations should be restocked ready for service.
The waiters’ service station should contain:
 Cutlery – which should be polished, then sorted into the relevant compartments of the
service station.
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 Service plates – used to take clean cutlery to and from the table when the covers need
to be adjusted. Silver service tablespoons and forks should be polished. They should be
placed on an under liner at the service station. A service plate should be stored at the
service station, ready for use.
 Condiments – including tomato sauce, mustard, Worcestershire sauce and Tabasco
sauce. The waiter will need to check with the kitchen for any specific accompaniments
for menu items, such as apple sauce for roast pork. Condiments may be served in sauce
bowls or small jugs; they should be only half-filled for the ease of guests. Sauce boats
and jugs should be changed between each shift and the contents replaced daily.
 Stores of sugar and mints – should be rotated and any items that have passed their
storage life or have been spoiled should be thrown out (after notifying your supervisor).
Most sugar is now served in individual portions for health reasons. Bowls should be filled
and additional portions located in the waiters’ station for future use.
 Tea-and coffee-making equipment – may be located at a separated service station,
where extra cups, saucers and jugs will often be stored.
 Polished glassware – in larger establishments glassware is store in the bar area. Check
that the glassware is clean and fingerprints free before storing. Handle the glasses by
their stem and place on a service tray to take them to tables.
 Menus – after each shift menus should be wiped clean with a damp, lint-free cloth.
 Docket books- should be located at the waiters’ station between services. Checks
should be made that they have plenty of unfilled pages and that new docket books are
ready for use so that time is not wasted during service trying to find new books.
 Tablecloths – should be stored with the double fold facing the front of the waiters’ station
to allow for quick re-clothing of tables during service. In larger establishments a linen
cupboard located in a convenient position close by would be used instead of the waiters’
station. Same size cloths should be stacked together, making the choice of cloth for
table sizes easier.
 Serviettes – should be stored alongside the linen for quick setting-up of the tables after
customers have finished. In quiet times serviettes can be folded at the waiters’ station.
THE TABLE AND ITS APPOINTMENTS
The table is the “center of attraction” when it comes to food service. Whether it is a mere
canteen or an exquisite restaurant in a hotel, it is the meal time and all other times that food is
served, have a social function and where is deemed that an immaculate table be seen. This is a
time when people come together to eat, talk and share experiences. People join with others at
mealtime because it is enjoyable to share a meal. The table setting, the way the meal is served
and the behavior of those at the table is set with the comfort and convenience of the people in
mind. The table need not be elaborate to make it attractive. However, a table should be well laid
so as to stimulate people appetite. The equipment and other things used to set a table are
called table appointments. They include the table linen, dinnerware, flatware and centerpieces.
Criteria for Selecting Good Table Appointments

Before selecting our tools, utensils and equipment to be procured by the establishment,
the following criteria must first be considered:
1. Type of service offered and the category of guests they entertain.
2. The size of the outlet.
3. The layout of the dining area.
4. Durability of the equipment, cost and ease of maintenance.
5. Availability of stock, facility and its storage, and flexibility of use.
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6. Price factor, availability of funds and standardization.

7. Design, shape and color, and delivery time of equipment.
The Table
The size and shape of tables depend entirely on the availability of space and the kind of
service employed. Normally, three types of tables are used: the round, the square and the
rectangular.
The height of the table irrespective of the shape should be 75 cm from the floor level.
The diameter of a round table to sear four people should be approximately 92 cm. The size of a
square table to seat two people should be 76 cm. sq. to seat four people. The size of a
rectangular table to seat for people should be 137 cm x 76 cm.
The dimension of chairs should be relative to table dimensions. The average height of
the chair should be 92 cm. The seat should be 46 cm from the floor and 23 cm from the top of
the table. This would enable the guests to sit and eat comfortably, without their legs touching
the underside of the table.
Table Linen
Your dining table was most likely a major home design as well as monetary investment.
It would be great to protect it and prolong its life for as long as possible. That’s where table
linens come in. Table linen includes table cloths, placemat, table runner and table napkins. They
are called table linen because in old times they were mostly made from linen fabrics which are
durable. Nowadays table linen can be made from both natural and synthetic fabrics.
To choose table linen you must always consider its durability, color, fastness and ease
of care. Care needs to be taken when handling linen to prevent it from being creased. It should
be stored flat and removed only as required. Always check when placing linen on the table that
it is free of stains and not damaged in any way.
Table Cloths
Tablecloths are the foundation of your table decorations. For formal meal, or perhaps to
conceal an unsightly dining table, a full tablecloth is a smart solution. For a simpler and more
minimal setting, or to highlight a beautiful dining table underneath, only a table runner may be
necessary. These are made with different fabrics and in different colors. Usually, patterned or
colored table cloths are used for casual dining whilst white and pastel plain clothes are used
for more formal occasions.
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The size of a tablecloth is determined by the size of the table on which it would be put.
Tablecloths should hang down the side of the table up to at least 30 cm. For very formal and
buffet tables, the cloth should hang almost to the ground. Tablecloths should be well ironed
and used without creases.
Placemats
Placemats and napkins are the next layer of table setting. If your tablecloth is more
muted and subtle, or if you skipped out on using one all together, consider being bold and
having more fun with the placemat and napkin selections ---- perhaps a colorful graphic print or
unusual material selection. They usually measure about 28-43 cm. They came in various
shapes e.g. rectangular, oval, round etc. The material used includes linen, lace, plastic, jute,
cork etc.
Placemats are easier to maintain but they cannot be used for very formal occasions.
They are used on tables that are beautiful. Sometimes they are placed on tablecloths to
protect them. Tablemats are used to cover the place occupied by one person whiles tablecloth
cover the whole table.
Table Runner
Table runners complement your table settings by adding color, texture and a unifying
element to your table’s cape. Table
runners add a touch of elegance,
bringing a sense of tradition to an
occasion. Table runners are usually
30-33 cm wide and a little longer than
the table on which they are used. They
are often used alongside placemats.
They are placed across the middle for
the dining table lengthwise.
They are mostly used to make the
table attractive. Also they can be a
silencer to prevent dinnerware from
making noise on the dining table; they
can also serve as a head pad. Below
are the following guidelines in using a
table runner.
1. Measure the width and length of your table. Place your tablecloth on the table
and adjust it so that all sides hang evenly. Your tablecloth should hang 6 inches
past the table edge all around.
2. Use a table runner that is one-third the width of the table. The length should be
12 inches longer than the length of the table, allowing each end to hand 6 inches
past the table edge on each end.
3. Place the table runner on top of the tablecloth directly down the center of the
table. The edges of the table runner should meet the edges of the tablecloth. You
can adjust these lengths according to your table size, allowing for a drop of up to
15 inches.
4. Place your centerpiece in the center of the table directly on the table runner. If
you’re using two or more centerpieces, place them at equal distances on the
table runner at equal distances from the center of the table.
5. Use two or three table runners and place them across the width of the table to
create a more contemporary appeal. The widths of these runners should be
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narrower than the one used for the length of the table. The lengths of the runners
should be 12 inches longer than the width of the table, so the edges still have a 6
inch drop. This look works well on longer tables. Allow at least 2 feet between
runners when turning them sideways. Otherwise, the table looks overcrowded.
6. Use a shorter table runner to highlight a centerpiece in an informal table setting.
Use a table runner that is one-third the length of the table and place it in the
center. Place the centerpiece on the runner, which then acts as a textural
element to the centerpiece.
7. Use a table runner without a tablecloth to highlight the table itself. Lay a solid-
colored table runner along the center of the table. Use a densely woven linen or
cotton material to match the texture of a solid wood table. For a glass top, use a
runner made from a lightweight silk or cotton fabric.
Table Napkins
Table napkins are made with fabric or paper. The fabric must be absorbent. They can be
made to match other table appointments or to contract them. There are different napkins
sizes.
Napkins are usually square. The following list shows what sized napkins are used for
various occasions:
1. Formal, Multiple Course, Meals – large napkin (22 to 26 inches square)
2. Buffet Service – medium to large napkins
(18 to 24 inches square or 12 x 22 inches)
3. Informal Dinners – medium napkins (18 to 20
inches square)
4. Luncheons – smaller napkins (14 to 16 inches
square)
5. Tea – small napkins (12 inches square)
6. Cocktails – very small napkins (9 inches
square, 4 x 6 inches, or 6 x 8 inches)
Napkins
at a
formal
meal should match the color of
the tablecloth. Napkin texture
should be compatible with that
of the other linens at the table
and tableware finish. Fine
textures work best for formal
occasions, while unique
textures can be used at
informal meals to add interest to the table setting. Napkins are placed in the center of the
service plate to save space at a formal event. Table napkins can be made of paper. They are
cheaper and save washing. They can however be used only for informal dining. Table napkins
are made for wiping hands, wiping the mouth, and protecting clothing when eating
Silence Cloth
A heavy pad of material used underneath tablecloths. It is usually fits the size and shape
of the table without any allowance for overhang. The best materials used are quilt, flannel, felt
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and thin foam. Besides improving the appearance of the tablecloth, silence cloth protects the
table from hot dishes and deadens sound when plates and serving dishes are placed.
Top Cloth
Small pieces of material placed on top of tablecloths. They protect the tablecloths and
eliminate the need for changing the large tablecloth more frequently. All that is needed is
change the top cloth dail.
Dinnerware
Dinnerware is a collective name given to dinner plates, breakfast plates, side plates,
soup bowls, cereal bowls and dessert bowls.
When selecting dinnerware consider how the color and design will look when you serve
your food in it, the durability of the material, and the ease of care. Proper handling and storage
can extend the life of your dinnerware.
For competitiveness, presented below are the dinnerware and service equipment used
for formal and informal services alike.
Dinnerware Used for Serving
1. Vegetable dish – a deep serving dish for vegetables, rice or any saucy dish
2. Soup Tureen – a deep serving dish for soup. It is always
used with underliner and a fitted cover.
3. Platters – usually oval-

shaped dishes used
for serving a variety of
foods, they come in
different sizes.
4. Coffee Pot – generally taller and more slender

than tea pots
5. Teapot – generally shorter than coffee pots and can

be used to serve hot water or used to steep tea
6. Cake Stand – used to

display and serve appetizers, cakes and other desserts.
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Types of Dinnerware Used for Individual Covers

1. Place Plate – a 12” plate used as under liner in formal sit-down dinners. It is not used for
serving food. It may be made of wood, metal or wicker.
2. Dinner Plate – a 10” plate used for the main dish in each cover in formal dinners.
3. Luncheon/Breakfast Plate – a 9” multipurpose plate used for daily dining.
4. Soup Plate – a 9” deep plate used for soup in formal sit-down dinners.
5. Cereal Bowl – a 6” multipurpose deep dish used for cereals, desserts, salads or rice.
6. Bread and Butter Plate – a 6” plate used not only for bread but desserts, molded salads
or rice.
7. Salad Plate – a 7” plate used for salads, desserts or underliners for glass stemware.
8. Cup and Saucer – comes in pair and is used for coffee or tea, or even soup for informal
meals.
9. Demitasse Cup and Saucer – small cup and saucer used for hot chocolate or other
dinner coffee. The capacity is half as the ordinary cup.
Flatware
This is sometimes called silverware and it refers to the equipment used for eating and
serving food at table. Table knives, forks and spoons, serving spoons and forks, dessert spoons
and coffee spoons are all called flatware. They are made of silver, stainless steel, wood or
plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should avoid
their prolonged contact with these foods. Discolored stainless steel can be cleaned with non-
abrasive materials like sifted wood ash.
Before cutlery can be used by guests you must make sure it is clean and polished. It is
important to handle cutlery carefully. Do not tumble it out of the wash basket or throw pieces on
top of each other or you will cause scratches. For hygiene reasons, cutlery that has been
dropped on the floor must be sent back through the wash cycle. Cutlery is polished using a lint-
free towel or polishing cloth straight after coming out of the dish washing machine. If this is not
possible then it should be dipped in a very hot water that has had a few drops of vinegar or a
slice of lemon added, and then polished.
Types of Flatware for Cover and for Serving
Type Description Uses

Dinner Fork
Type 4 pronged
Description Dinner
Uses
Salad/Dessert
Iced tea spoon 4 pronged
Long handled Salad,
For dessert
tall glass
Fork knife
Dinner Straight or serrated broad and dinner
Oyster Fork 3 pronged,
round tip very small fork For oyster
Pickleknife
Steak Fork 2 pronged,
Serrated andvery smalltipfork
pointed For pickles
Steak
Dinner Spoon
Butter Oval broad
Small bowl spatula Dinner
Butter
Soup spoon
knife/spreader Round bowl Soup
Teaspoon
Serving spoon Oval.spoon
Large Small with
spoonhigher bowl Coffee/teamain
Serving
Demitasse spoon Small teaspoon After
dish dinner
Serving fork Large fork with larger handle coffee
Serving main
dish
Pie server Short handled spatula, Serving cakes
elongated and leaf shaped and pastries
Soup ladle Long handled and with big Serving soup
In accordance with Section 185, Fair Use of Copyrighted round bowl
Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for
Gravy ladle Small handled small bowl Serving sauces
NVSU-FR-ICD-05-00(081220)
Sugar spoon Small teaspoon Serving sugar Page 11 of 23
Sugar tongs Small tong Serving sugar
cubes
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Glassware
Glassware come in various shapes and sizes, collectively they are called glass wares.
They add beauty and height to table setting. Glass wares are made with glass, plastic, stainless
steel and wood. Primarily, they are categorized as:
1. Tumblers (flat bottomed, cylindrical glasses that is basically a bowl without a stem or food)
2. Footed wares ( a style of glass whose bowls sits directly on a base or a foot)
3. Stem wares (glasses having all three features: a bowl, food and stem)
4. Mugs (a tumbler with a handle or as a tall glass cup)
Glassware is usually included in the table setting where water or

alcoholic beverages are going to be served with the meal. The wine glass
should be the right shape to concentrate the scent and aroma of the wine
for the customer.
There are various types of glassware of different shapes and sizes,
all serving their own purpose. Learning which drinks belong to which glass
is beneficiary to both you and your customers. They receive a higher
quality drink, which in turn reflects back on you and/or your establishment.
Usually, glassware is named after the drink it is used to serve with, i.e., the water goblet is used
to be a vessel for drinking water or the cocktail glass for most of the cocktails.
Water
Goblet
Glassware are usually washed in a dishwasher designed for

glasses so no detergent scum remains. Residue left over from
incorrect washing can affect the flavor and fizziness of drinks.
As glasses are carefully removed from the dishwasher they
should be individually checked for cleanliness. Look carefully
to see no lipstick marks remain. Always use the stem to
handle glasses to avoid leaving finger marks on the glass.
Glassware looks best if it is polished with a lint-free cloth as
soon as it is removed from the dishwasher. If this is not
possible, then you can use steam from a bowl or a bucket of
hot water to dampen the glass and then polish it clear using a
lint-free cloth. Check every piece of glassware carefully for
fingerprints, chips and cracks before placing it onto a table. Damaged glasses should be
disposed of safely in accordance with the restaurant’s procedures.
Hallow wares and Other Service Equipment
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Hallow ware is a term that refers to table service items such as sugar bowls, creamers,
coffee pots, teapots, soup tureens, hot food covers, water pitchers, platters, butter pat plates
and other metal items that went with the china on a table. It does not include
flatwares.
Most Common Used Hallow wares
1. Pitcher – used to serve a variety of beverages including water iced tea
and soda.
1. Sugar bowl – used to serve granulated sugar as well

as sugar cubes
2. Creamer – similar in size to the sugar bowl, for use to serve cream
3. Gravy boat – used for serving gravies and sauces
Another important piece of service equipment in the restaurant operation is the side
station. It is used by the service staff to keep all the service tools, utensils and other small
equipment in one place. It is also used as a landing table for the dishes picked up from the
kitchen enroute to the table and the dirty dishes from the guest’s table to the wash-up area.
Trolleys also ease up the job of a food and beverage attendant for it can aid in travelling
not only to the different parts of the dining room but also to other service areas. Some of them
are:
Gueridon or Flambé Trolley
A gueridon or flambé trolley is a small mobile
trolley that can be placed alongside the guest’s table.
It consists of one or two burners, a gas cylinder and a
work and storage space for plates and cooking
equipment. Using this trolley, the food is flambé at
the guest’s table. Only skilled and well trained
waiters are allowed to handle this service as
there is the risk of spoiling food by overcooking it
and of the flame causing a fire in the premises.
Dessert Trolley
This trolley serves as a visual aid to selling desserts. Guests’ are more likely to
order a dessert if they can see what is available, particularly if it is well presented. Some
dessert trolleys are refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and soufflés
can be served from a dessert trolley.
The table, table appointments and other service equipment are assets of the
establishment and cost a considerable amount of money. Great care should be taken while
handling it and a strict control system should be employed on the use, breakages, and pilferage.
Regular inventories should be taken to keep check on the costs, and to identify the right time to
make a purchase indent to replace equipment that is in short supply.
TABLE SETTING
Planning a dinner and need a reminder of how to set a proper table setting and where
the cutlery should be placed around the tableware. Setting a table is the same for casual and
formal dining. It is the arrangement of the table appointments used by one person. An attractive
table adds to the environment of a meal.
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A cover is the amount of space allowed for one person and it covers a space of 50-60
cm. Tables are set for convenience and comfort of dinners.
How to Set a Table

You can use a tablecloth or placemat to cover the table. When you sue a tablecloth, it
should cover the table with about 30 cm overhanging on all sides of the table. The tablecloth
should be well ironed with no creases and it must hang evenly on all sides.
Points to Remember when Laying a Table

Flatware for place settings must be immaculate and polished, once these basics are
covered, the rest is detail. Immaculate and polished flatware excludes that with the following:
1. Fingerprints.
2. Water stains.
3. Bits of food particles.
Rules when Handling Flat wares

1. Always handle flatware at its “waist” not at the top, which will go into the guest’s mouth, nor at
the bottom, where fingerprints will show.
2. Always use a cloth napkin or clean cloth when handling flatware to avoid getting fingerprint on it.
3. Use a clean lint-free cloth to wipe down wet flatware to prevent water marks. Only water makes
them, only water removes them.
4. When resetting or replacing flatware at a table with guest present, carry the flatware in a cloth
pouch or folded napkin envelop atop a salad plate; remove the flatware from the pouch and
place it for the guest’s use. This is very good dining room technique and maintains the illusion of
cleanliness and sanitary conditions throughout the restaurant.
5. Place pieces of flatware parallel to each other, and perpendicular to the edge of the table. A
flatware setting should be opposite its mirror image if an even number of covers is placed at one
table.
6. If it is tarnished, don’t use it. Return it to the kitchen.
7. In the dining room, carry small quantities of clean, polished flatware on a napkin lined plate, the
napkin folded to create a pocket for the silverware.
Laying Flatware
1. Spoons go on the right of the cover and to the right of any knives, with the front up.
2. Knives go on the right, with the cutting edge facing the center of the cover.
3. Forks go on the left, with the tines, facing up, with the exception of the cocktail or oyster forks,
which are placed at the extreme right of the cover beyond the teaspoons.
4. Dinner knives and dinner forks are placed next to the plate and on the right and left side,
respectively, and the rest of the service is then placed on the appropriate sides in order of use.
5. Butter spreader are placed across the top edge or on the right side of the B&B Plate, with the
handle either at right angles or parallel to the edge of the table.
6. Dessert forks are placed just before they are needed. Or, dessert utensils, typically a dessert
fork and dessert spoon may be placed above and centered over the entrée plate.
7. Breakfast and luncheon forks and spoons, when no knives are set, are plate to the right, with
the forks closest to the plate in order of use, and the spoons to the right of the forks in order of
use.
Dinnerwares and Glasswares: Rules in Placement
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Dinnerwares must be immaculate. It must not have cracks or chips, and if there is no
pattern on the china, it should be vibrant and clear – not faded. Glasswares must also be
immaculate – with no fingerprints, streaks, water marks, chips or cracks.
Position specific plates and pieces of glassware as follows:
1. Bread and butter plates are placed at the left of the cover. If there is sufficient space on
the table, the top rim of the B&B plate should be to the left of and parallel to the top of
the tines of the entrée fork. Otherwise, place the B&B plate directly above the tines of
the entrée fork.
2. Butter chips are placed on the left of and on a line with the water glass, toward the
center or left side of the cover.
3. Coffee cups are last set with the top of the saucer in a line with the top of the last piece
of flatware on the right.
4. Water glasses are placed to the right of the cover immediately above the point of the
meat or entrée knife.
5. Wine, liquor, and beer glasses are placed to the right of the water glass in a straight line
in order of use. The straight line may be angled, with each other successive glass being
slightly lower than the one to its left.
6. Liqueur glasses or port wine glasses when they are set for the banquets are placed
above the line of table wine glasses.
7. Salt and pepper shakers for banquets are placed between covers in a line parallel with
the bases of water glasses.
Rules in Handling Dinnerwares

1. Place dishes on the table and remove dishes from the table using the four fingers of your hand,
putting the four fingers under the lower edge of the plate, and resting the thumb along the upper
edge and outer rim of the plate.
2. Lower plates to the table, and placed them where they should be positioned one-half inch from
the edge of the table.
3. Place full dinner plates with the main item facing the customers, unless the chef has suggested
alternate placement.
4. Practice holding plate’s level with your arm fully extended so you can place dishes in front of
guests sitting at the far side of the booths.
5. Use underliners and B&B plates when appropriates.
6. Place coffee and tea cups with the handles to the right, and slightly angled – pointing to about 4
o’clock form the customer’s point of view.
Rules in Handling Glasswares

1. Carry clean, empty stemware and glassware on a beverage tray.
2. Always handle stemware by the stem.
3. Handle tumbler-style glasses to the bottom 1 ½ inch of the glass.
4. Never handle glasses by the rims or stand them in the rims. The rim is the weakest part of the
glass.
5. Never put fingers in a glass when clearing a table.
6. Clear glassware onto a beverage tray.
7. Refill water glasses without lifting them from the table, if it is possible to do so. Lift water glasses
to fill them, or remove them from the table, only when necessary. Otherwise, simply take the
water pitcher to the table and refill the glasses.
General Table Setting Guidelines
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1. The lower edges of the utensils should be aligned with the bottom rim of the plate, about one
inch up from the edge of the table.
2. To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one inch away
from the plate’s side.
3. To eliminate fingerprints on the handle, hold flatware by the “waist” the areas between the
handle and the eating end of the utensil.
4. Elbow room requires a minimum of 15 inches between place setting, or approximately 24 inches
from the center of one place setting to the middle of the next.
5. Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to be
served before the guests are seated.
6. The water glass should be placed approximately one inch from the tip of the dinner knife.
7. Place knives with blades facing the plate.
8. Do not place over three pieces of flatware on either side of the plate at one time.
9. When an uneven number of people are seated, the odd-numbered place settings are laid
opposite the middle of the even-numbered place settings.
Different Types of Table Setting
American Setup English Setup
Russian Setup French Setup
Buffet Setup
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WAYS OF NAPKIN FOLDING
How to Use a Napkin

The purpose of a napkin is to blot the lips and wipe fingertips. Its shape and size are
affected by the formality of the occasion, a factor that also determines the placement of the
napkin, the fold, the color, texture and pattern and whatever napkin rings are provided.
The Placement of the Napkin

At a formal affair, to conserve space at a fully appointed place setting, the napkin is
centered on the service plate, a placement that brings the napkin closer to the diner. If the hot
soup is in place when the diner comes to the table, the napkin is placed to the left of the forks.
At an informal meal, the napkin is placed wherever and however the host chooses; in the
center of the plate, to the left of the fork, above the plate, under the plate, on the bread and
butter plate, in the wine glass, draped over the chair, wrapped around the flatware on a buffet,
or arranged decoratively in a container.
Formal Points of Napkin Folds

1. The 20-inch napkin is the easiest size to fold into a decorative shape.
2. For shape retention, before folding a napkin, lightly starch the fabric and iron out the creases.
3. Heavy fabrics hold shape well and are suggested for vertical napkin folds.
4. Lightweight fabrics are recommended for horizontal napkin folds.
5. Fabrics with a pattern on one side expose the reverse weave and change the appearance of the
napkin fold.
The Basic Folds
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The pyramid This classy napkin folding technique is simple, fast, and can be made
easily with most napkins. If the napkin being used is thin and flops
easily then iron it with light starch prior to foldi ng and it will turn out
perfectly!
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Lay the napkin face down in front of you.
Fold the napkin in half diagonally.
Rotate the napkin so the open end faces away from you.
Fold the right end up to meet the far corner, ensuring the edge of this new fold lays on the
centerline as shown.
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.
Fold the napkin in half by bringing the farthest point of the diamond up and back to the
nearest point.
Turn the napkin over, keeping the open end facing away from you.
Turn the napkin over again, this time keeping the open end facing towards you.
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.
The Bird Of This is a classic and classy napkin folding technique that requires a
Paradise stiff napkin. If you don't have any dinner napkins made of stiff linen
then a light starching should fix you right up.
Fold the napkin in half.
Fold the napkin in quarters.
Fold the napkin in half diagonally, creating a triangle.
Orient the triangle so the open tip is facing away from you.
Fold the right corner diagonally towards you - laying it down along the centerline 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, you're rich! Yay!
Fold the two "wings" that you just made in folds 6 and 7 under so that you have your original
triangle shape back. Once again an iron can make a world of difference.
Fold the triangle in half by bringing the center seam towards you and allowing the ends to fall.
This bird's almost ready to fly, but first you must give it some feathers. While holding the base
firmly to keep your folds together, pull up the four 'flaps' created by the napkin's corners.
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The Bishop's Hat This is a classic dinner napkin fold, but it can be difficult to line up
the corners in the cap. Some starch and an iron make it easier to
be precise while folding this one.

Fold the dinner napkin in half so that the open end is towards you.
Fold the far-right corner diagonally towards you, resting the point in the center of the side
closest to you.
Fold the near-left corner diagonally away from you, resting it so that it lays right next to the
previous fold.
Flip the napkin over and orient 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
Gently roll the left half of the left triangle over and tuck it's end underneath the right triangle.
Flip the napkin over, points pointing away from you.
Fold the right-triangle to the left, tucking it's end into the other triangle.
Open up the hat and press the material inside down to fill it out so that it becomes circular,
this may take a little fidgeting.
The Rosebud This sophisticated cloth napkin design benefits from stiff material
or light starch. A hot iron will also make it easier to be exact.
Lay the napkin face-down in front of you.

Orient the napkin so the open end points away from you.
Fold the far-right corner up diagonally so that the point rests on top of the far corner. The
IM NO.: IM- HE 12-1STSEM-2022-2023
edge of this new flap should lay right on the center line.
Repeat step four 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.
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. If you have trouble keeping the points even, break out the
iron and back track to the folds that mess up your alignment. Is it me or do these look like
Egyptian headgear?
The Sail This is one of the simplest standing napkin designs there are, but
you will still need a stiff napkin if you expect it to stand without
flopping over. Who'd have thought you'd be starching your
dinnerware?

Fold the napkin in half and orient the open end towards you.
Fold the far-right corner diagonally to the center of the side that is closest to you. The edge of
this flap should run down the center of the napkin.
Repeat the last step with the other side, folding the far-left corner diagonally to rest right
alongside the previous fold.
Fold the napkin in half by bringing the center seam up from the work surface and allowing the
ends to fall backwards. Smooth down the folds so it stands nicely and whala! A fast and easy
standing-fold for your dinner party. Now you can sail across the seas on your dinner plates.
The Candle So you want something easy and elegant? Something that looks
nice and fancy but doesn't take a boat-load of time? Try this one on
for size.
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Orient the napkin so the open ends point away from you.
Fold the long side up just about an inch. Press this fold down well or it will interfere with the
next step.
Fold the long side up just about an inch. Press this fold down well or it will interfere with the
next step.
Orient the napkin so the open ends point away from you
Starting at either end, tightly roll the napkin into a cylinder. Take care to roll it straight so it will
stand solidly
Tuck the end of the roll into the base on the backside and stand it up. Put those matches
down, it's not a real candle. Jeesh, you're just like a child.
The Crown Do you want your dinner guests to feel like royalty but have no red
carpet? Treat them like kings and give them all crowns! Then you
can use this napkin to wipe the cheese out of that introduction.
This napkin folding design just doesn't work well without a little
starch in the cloth, if it's sagging it's ugly so take your time and get
it right.
Orient the napkin so the open ends are pointing away from you.
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.
Repeat step four on the other side, bringing the left-most corner up to meet the middle-corner,
creating a diamond shape.
Fold the bottom of the napkin up about 2/4's of the way and press this fold down well.
Fold the smaller triangle down so the point rests on the near edge of the napkin. Press
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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Goblet Fan The goblet fan is one of the easiest goblet folds to accomplish.
There is no ironing needed and almost any napkin will do.
Fold the napkin in half and orient the open end towards you.
Fold the napkin into quarters.
Fold the napkin in half to crease it and then open it back up. Accordion folds the napkin,
ensuring that the center crease lands on an accordion fold. This will keep the ends even.
Finish accordion-folding the napkin and it should look similar the picture shown here.
Firmly grasp one end of the fan and fold it over about an inch, allowing the other end to open
up.
Place the folded end into your glass and spread out the fan. Use it to cool off your food and
amaze everyone with your horrific tab
LEARNING ACTIVITIES
Activity 1. In order to ensure safety at work, make safety rules that can be posted to be observed in
your restaurant. Be sure that it is catching and readable, neat and presentable.
Activity 2: Create a dining room lay out (sketch/drawing) showing the proper positions of tables and
chairs and other areas in the dining room. Describe your lay out.
Activity 3: Performance Tasks
3.1. Make a video demonstration on the general table set up showing the following:
a. Proper way of putting the table cloth, table runner and centerpiece.
b. proper placement of the following in 1 cover: plate, spoon, fork, glass, table napkin, cup
and saucer, bread and butter plate with butter spreader and knife.
Note: Observe rules when handling and laying flat wares and, rules in
dinnerware and glassware placement.
3.2. Napkin folding
- Make a video demonstration of 5 napkin foldings.
- Compile or frame 10 napkin foldings including your first output.
VI. EVALUATION
VII. ASSIGNMENT
VI. REFERENCES
Books:
IM NO.: IM- HE 12-1STSEM-2022-2023
Carino, Celia E. 2014. Fundamentals of Food Service Management. Mindshapers Co.,Inc.,

Intramuros, Manila
Viana, Jake C. 2015. Food Service and Management II. Mindshapers Co.,Inc., Intramuros,
Manila
E-References:
Basic Kitchen and Food Service Management
CBLM in Food and beverage services

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Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

COLLEGE OF TEACHER EDUCATION

DEGREE BTLE COURSE NO. HE 12

I. CHAPTER V: DINING ROOM PREPARATION AND SERVICE PROCEDURE

III. LESSON OVERVIEW

IV. DESIRED LEARNING OUTCOMES

By the end of the chapter, the students are expected to:

Importance of Safety at Work

For proper appearance and to look well physically, you must:

 Have proper amount of rest each night;

Safety Hazards and the Corrective Measures

Typical Flow in Food Service

The typical workflow in food and beverage service would be:

Before the Customer Arrive

General Mis-en-place Procedures

1. Pick up and Cleaning of Equipment and Supplies

Preparing the Tables

The Waiters’ Service Station

THE TABLE AND ITS APPOINTMENTS

Criteria for Selecting Good Table Appointments

6. Price factor, availability of funds and standardization.

Dinnerware Used for Serving

3. Platters – usually oval-

4. Coffee Pot – generally taller and more slender

5. Teapot – generally shorter than coffee pots and can

6. Cake Stand – used to

Types of Dinnerware Used for Individual Covers

Types of Flatware for Cover and for Serving

Type Description Uses

Glassware is usually included in the table setting where water or

Glassware are usually washed in a dishwasher designed for

Hallow wares and Other Service Equipment

1. Sugar bowl – used to serve granulated sugar as well

3. Gravy boat – used for serving gravies and sauces

How to Set a Table

Points to Remember when Laying a Table

Rules when Handling Flat wares

Dinnerwares and Glasswares: Rules in Placement

Rules in Handling Dinnerwares

Rules in Handling Glasswares

General Table Setting Guidelines

Different Types of Table Setting

American Setup English Setup

Russian Setup French Setup

WAYS OF NAPKIN FOLDING

How to Use a Napkin

The Placement of the Napkin

Formal Points of Napkin Folds

The Basic Folds

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Fold the napkin in half.

Fold the napkin in quarters.

Fold the napkin in half diagonally, creating a triangle.

Lay the napkin face down in front of you.

Lay the napkin face-down in front of you.

Lay the napkin face-down in front of you.

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Fold the napkin in half diagonally.

Lay the napkin face-down in front of you.

Fold the napkin in half diagonally.