UNIT 3: THE MENU

Lesson 5: Food Service Equipment and Table Appointments

Elicit
Objectives:
At the end of the lesson, the students are able to:
a. Identify the food service equipment and table appointments
b. Explain the uses of food service equipment and table
appointments
c. Prepare food service equipment and table appointments
according to industry standards

Activity: (task/activity/motivation)
Directions: Look at the following scrambled words. Rearrange the letters to
form the name of each picture.

LNINE ABTLE TAOPIPNTMNETS NNERDIREWA

1. ______________________ 2. _________________________ 3. ______________________

NIRDOO TREURUFIN PUC DAN CERSUA

5. _________________________ 4. _________________________
 Explain (Lesson/Discussion)

Quality service requires the use of appropriate serving equipment and table
appointments. Dining personnel must be familiar with the various equipment
and supplies for dining as well as their appropriate usage to prevent breakages
and damages.
Furniture and Furnishing
A vital requirement in any food establishment
is furniture. Practicality and style are the two
most important elements to consider as this
develops the totality of the ambiance.
Customers sit, relax and enjoy their meals
when they patronize restaurants. Furniture and furnishings are the first things
customers see as they enter or walk through the premises

Indoor or Outdoor Furniture

Outdoor usage must be suited to the

weather condition it will be exposed to.
Indoor furniture is seldom moved around so
booths would be fine. Furniture must be
stable not wobbly. They need to be strong in
order to accommodate big body mass.

Bar Stools

Good comfortable bar stools contribute to

the ambiance specially when you have a
well stocked bar. Good upholstery or soft
vinyl seats are what customers want as they
stay for a drink or two at the bar and then
probably move into eating areas. Trendy
low-backed bar stools that swivel and are
just adjustable to the height would be
perfect.

Tables

Tables are for dining guests. It must be sturdy to keep table equipment from
falling and must be roomy enough ; otherwise, guest would have their elbows
rubbing together.
Table Appointments

A term recognized as embracing all items of

dinnerware, chinaware, glassware and
linen.

A. Linen

The term linen is broadly used to include the tablecloth, silence, cloth,
runners, place mats, and napkins.

Linens comes in varied types of materials, including fiber, plastic, and paper.
They provide background for the dining table, as they come in different colors,
styles, textures, and designs to fit the theme, occasion, or atmosphere in the
dining room.

The linens are commonly used in table setting include the following

1) Tablecloth - A piece of cloth, paper, or plastic

used to cover the dining table.

2) Runner - A long, narrow strip of cloth used to

provide accent to a bare table. Accent could be
created through the runner’s color, design, or
texture.

3) Place Mat - A piece of cloth, paper or plastic

over which the table appointments to be used by
a diner are arranged . Place mats come in
different shapes and range of sizes. The standard
size of a place mat is 46cm x 61cm.
4) Silence Cloth - A thick material used under a
tablecloth to minimize noise during table setting
and dining.

5) Top Cloth - A piece of canvas used to cover the

hammocks which are lashed to the top in action
to protect the topmen.

6) Napkins - A pieces of cloth or paper provided for

the guests use during dining to wipe off spillages
and/or smears and smudges on the diner’s lips.

Napkins come in different sizes depending on the

meal and style of service observed, thus;
 a. Dinner Napkin - traditionally made of white linen damask or
plain-colored linen material, the standard size of which is
anywhere between 46 to 61 cm square.
b. Luncheon or Breakfast Napkin – made of absorbent material or
paper, the standard size of which is anywhere between 23 to 30 cm
square.
c. Tea Napkin – used for merienda, snacks or tea, the standard size
of which is anywhere between 15 to 23 cm square.
d. Cocktail Napkin – a small piece of material, the standard size of
which ranges from 10 to 15 cm square.
A.1 Selection of Linens
Linens must be selected based on the following considerations: occasion, type
of material, color and design, durability, and versatility.
Formal occasions call for ramie or damask materials. Paper and plastic are
only used for informal occasions.
Linens must be made of absorbent material. They must be durable to
withstand frequent washing and colorfast to be always presentable in the
dining room.
A.2 Care of Linens
Washable linens, whether they are made of natural, synthetic, or fiber blend,
can easily be cared for the ff. these techniques.
1. Remove stains immediately, while fresh.
2. Always know the type of material used. Be sure materials are colorfast
before attempting to use chemicals for removing stains.
3. Glycerin may be used to moisten lipstick stains, making it easy to
remove them. Stains from coffee, fruits and vegetables may be
removed by soaking the cloth in cold water.
4. Be sure linens are clean and day before storing them.
5. Press colored and embroidered linen on the wrong side to protect
color and design.

B. Dinnerware
All tables appointments over which food is
placed during dining are called dinnerware.
They come in variety of materials including
clay, glass, ceramic plastic, and paper. The
type of material used determines the quality,
price, and durability of the dinnerware.
The ff. are the types of dinnerware used for individual covers:
 1. Place plate – a 30-cm plate usually
made of metal, wood, porcelain, or
wicker and serves as an underliner for
other dinnerware used during the meal,
specially formal dinners.
2. Dinner Plate – a 25-cm plate used for
the main dish in formal dinners.
3. Luncheon or Breakfast Plate – a 23-
cm multipurpose plate used for daily
dining.
4. Soup Plate – a 23-cm deep plate used
for soup in formal or sit-down dinners.
5. Salad Plate – an 18-cm plate used for
salads and desserts or as underline’s for glass stemware.
6. Cereal Bowl – a 15-cm multipurpose plate used for cereals, desserts,
salads, and soups, depending on the depth.
7. Butter and Butter Plate – a 15-cm plate which has a flat, smooth
surface and used for breads, desserts, molded salads, or individual
portions of rice.
8. Cup and Saucer – used for serving hot
beverages, such as coffee or tea. The
saucer is used as an underliner for the
cup.
9. Demitasse cup and Saucer – a small
cup with small saucer used to contain
half the amount of hot beverages as
served in the regular cup.

B.1 Selection of Dinnerware

Dinnerware must be selected based on the ff. considerations:

1. Shape of each piece

2. Versatility of use
3. Type of material in relation to one’s requirements
4. Design in relation to the style of service
5. Workmanship
6. Availability
7. Durability
8. Price
Types of Chinaware used in Dinnerware
a. Earthenware includes pottery and semi vitreous ware, a finer and
more durable material.
 b. Dinnerware pieces made of pottery are coarse and do not contain
added materials. They are fired at low temperatures. They are
usually thick and easily crack, chip, or break.

Evaluate
Direction: Fill in the blank. Select the answer provided inside the box. Write
your answer in your activity notebook.

Dinnerware Earthenware Furniture

Tea Napkin Runner Place Mat
Napkin Bar Stools Runner
Cocktail Napkin Table Cloth Linen

1. _____________ pieces made of pottery are usually thick and easy to crack,
chip, or break.
2. _____________ paper provided for the guests' use during dining to wipe off
spillages and/or smears and smudges on the diner’s lips.
3. _____________ a narrow length of cloth use to provide accent to a bare table.
4. _____________ a small piece of material, the standard size of which ranges
from 10 to 15 cm square.
5. _____________ a piece of cloth, paper, or plastic to be used by a dinner is
arranged over the table's appointments
6. _____________ more durable materials include pottery and semi-vitreous
ware, which are finer.
7. _____________ is a must-have in any food establishment or restaurant
because it is a vital requirement.
8. _____________ which is commonly used in table settings, comes in varied
types of materials, including fiber, plastic, and paper.
9. _____________ a high chairs that contribute to the ambiance, especially when
you have a well-stocked bar.
10. ____________ a piece of cloth, paper, or plastic used to cover the dining
table.
 Activity (Activity/Assignment)

Direction: Using the Canva app, make a brochure of different food service
equipment and table appointments.

Rubrics
Technical Quality (level
of intelligence in using 30%
digital tools)
Time/Professionalism 10%
Creativity 15%
Content 30%
Presentation 15%
Total: 100℅
Photo Credit:
https://www.bassettfurniture.com/blog/different-types-of-furniture.aspx
https://www.ikea.com/ph/en/p/vaerdera-coffee-cup-and-saucer-white-
40277464/
https://kopintableware.com/article/questions-to-ask-before-buying-tableware-
how-to-choose-dinnerware/
https://images.app.goo.gl/C1Mmj3dtazAoyD6X9eference.com

References:
https://www.slideshare.net/suekko_heintz/table-appointments-64832628
 Answers Key (in motivation and evaluation)

Activity Evaluate
1. Linen 1. Dinnerware
2. Table Appointments 2. Napkins
3. Dinnerware 3. Runner
4. Indoor Furniture 4. Cocktail Napkin
5. Cup and Saucer 5. Place Mat
6. Earthenware
7. Furniture
8. Linens
9. Bar Stools
10. Table Cloth