SUBJECT: FOOD AND BEVERAGE SERVICES

NOTE: DOWNLOAD ALL THE ATTACHMENTS AND VIDEOS FOR YOUR REFERENCE

TOPIC: TABLE SKIRTING

At the end of this session, you will be able to:

 Learn the table skirting
 Identify the points in table skirting
 Identify the different types of table skirting
 Perform the different styles of table skirting

INTRODUCTION

Table skirts are the material which is used for the sides of your table to help it look more
beautiful and complete. Its main purpose is to hide the legs of the table and they do this by covering
them completely with their cloth. Table skirting can be used at home or in restaurants and even in
hotels irrespective of whether it is just another day or is something special. To further convince you on
the many benefits of table skirting, let’s take a look at a few of its benefits:
1. One of the biggest advantages of using table skirting is that it gives you an opportunity to hide many
unnecessary things right under the table without anyone ever getting to see them.
2. Another benefit is that it greatly improves the look of the table.
3. When using it for a dining table at a restaurant or at home, there are chances of food or drinks falling
while the guests eat their meals. A table skirt will help protect your table from any potential damage
because of this.

Now that you know the benefits of table skirting, let’s take a look at the various types and fabrics of
skirting available today:

1. POLYESTER- This is a relatively inexpensive skirt and is made synthetically. The biggest advantage
with this type of skirting is that it doesn’t absorb liquids which makes it a great choice if you have
children eating at the table regularly.
2. PLASTIC- This is another cheap fabric that you
could consider and it has a really long lifetime as
well. You don’t have to worry about your
skirting digging a hole in your pocket with this
fabric.

3. LINEN- This is an extremely stretchable and flexible fabric.

This means that even if your skirt isn’t the proper size for your
table, you will still be able to stretch it and pull it all the way
to the corners in order to compensate for the size difference.

4. FITTED- This type of skirting is never available readymade.

What is going to happen here is that you will have to buy
some fabric and then get a tailor to make it so that it fits your
table exactly.
5. PLEATED- This type of table skirt employs multiple fabrics where one type is used for covering
the table and the other is used for covering the first fabric.

6. COVERS- They are quite flexible when you can to think

about it and are mainly used for covering your table. It is
flat and firm which means that once you fit it, it is not going
to shift like skirts do.

TYPES OF TABLE SKIRTING USAGE

 Wedding top table

 Wedding cake table
 Banquet tables
 Buffet service tables
 Restaurant tables
Table skirting is used in many situations, two of the most popular are wedding top tables and wedding
cake tables. Other uses for skirting include banquet tables and buffet service tables.
Table skirting can also be used for restaurant dining tables. Contemporary table covers are suitable for
use in modern restaurant settings – these are table covers that incorporate flat panel table skirts, with
splits at regular intervals to help with clients' comfort when seated at the table, with a sewn in topper.
Contemporary table covers can be made with or without a gusset. When covered with a tablecloth, they
provide a very clean contemporary style.

FUNCTION/PURPOSE OF TABLE SKIRTING

 Shield all the legs under the table from view.

 Creates an uninterrupted visual impression
 Provides complete modesty for those people seated at the table.

POINTS IN TABLE SKIRTING

1. Decide on what design you are going to do that fits the occasion.
2. Prepare the needed materials:
 cloth
 table skirt
 pins
 thumbtacks
 thimble
3. Lay the top cloth and fastened with thumbtacks at the edge of the table.
4. Pull the cloth adequately to straighten the surface.
5. Get the center front of the table and fold the cloth to the center to get the middle.
6. Start fastening the cloth with pins at the center with the middle half of the cloth.

BASIC TYPES OF TABLE SKIRTING

1. DIAMOND
2. Pleated Box Type

3. BUTTERFLY

4. CANDLE
5. SCALLOP
BASIC SKITING INSTRUCTIONS

Materials to be used

Pins and thumbtacks skirting table

PLACING A SKITING COVER

Laydown a cover skirting on top of a table and tightly secure all 4 corners and 4 sides with thumbtacks
BOX PLEATS

Figure 1 Figure 2

Figure 3 Figure 4

Figure 5 Figure 6
Figure 7 Figure 8

Figure 9 Figure 10

Figure 11 Figure 12
CANDLE
DIAMOND

SINGLE PLEATS
1

Figure 1 Figure 2
Figure 3 Figure 4

Figure 5 Figure 6

Figure 7
ACTIVITY 1

MATERIALS: PAPER, GLUE, PAIR OF SCISSORS, STAPLERS

INSTRUCTION:
1. MAKE A SINGLE PLEATED SKIRTING AND A BOX PLEATED SKIRTING USING PAPER AND GLUE.
2. 10 INCHES IN LENGTH AND 4INCHES IN HEIGHT FOR EACH TYPE OF SKIRTING
 SUBJECT: FOOD AND BEVERAGE SERVICES

LESSON 6: Table

Service Topics: Table

Service
Learning Outcomes:
At the end of this session, you will be able to:
 Learn the different table services
 Identify the differences of table service
 Perform the different styles of table service
 Demonstrate ability in laying the tablecloth properly
 Demonstrate ability in setting the table for breakfast, lunch and dinner
 Demonstrate ability in setting the table in Russian, French, and American

What is Table Service?

It is a food service served to the customer’s table by waiters and the manner of presenting a meal
to the guest. Table service is the norm in most restaurants, while for some food restaurants counter service
is the common form.
 4 TYPES OF TABLE SERVICE
1. American- particularly suited to banquet service means that all the glass and silver, plus napkin
and perhaps a service plate are on the table when guest arrives.
Plate Service- means waiters serve only plates, which are plated or prepared in the kitchen.
2. French or Gueridon Service- this service where a dish comes partially prepared from the kitchen
to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-
side in the restaurant. The cooking is done on a gueridon trolley which is the mobile trolley with a
gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve,
flambé and prepare the food with showmanship. The waiter has to have considerable dexterity
and skill.
3. Russian- is essentially a derivative of French Service. Main feature is the preparation of the large
platter in the kitchen and served by the waiter to the guest, using usually a fork and spoon in the
right hand while holding the platter in left hand. Also known as SILVER or PLATTER
SERVICE.
4. English Service- Often referred to as the “Host Service” because the host plays an active role in
the service. Food brought on platters by the waiter and is shown to the host for approval.

FRENCH SERVICE
Also called “Geuridon Service”, French is a formal type of service that originated from European
nobility and presently enjoyed by a few who can afford the expensive meals served. The French service
entails the initial preparation of food in the kitchen, with the final preparation done in the dining area in
front of the guest.

The food is brought to the table on a cart, called gueridon. On the gueridon is a small heating
equipment, called rehaud. This service requires a high level of competency and showmanship of the food
and beverage service attendant/waiter.
 Role of the two waiters working together to prepare and serve the meals:

1. Chef De Rang (experienced waiter) seats the guests, takes the orders; serves the drinks; prepares some
of the food with flourish at the guests' tables and presents the check for payment.
2. Commis de Rang (assistant) takes the order from the chef de rang; picks up the food from the kitchen
and carries it to the dining room; serves the plates as dished by the chef de rang; clears the dishes and
stands ready to assist when necessary.

General Rules of French service

 Food is plated directly from the pan to the guest’s plate where the gueridon serves as the
working station
 Serve food and beverages from the right side of the guests using the right hand, right foot
forward except small items like bread and butter.
 Clear food and beverages from the right side of the guests using right the hand except items
located on the left side
 Serving movement should be in clockwise direction.

RUSSIAN SERVICE
Platter Service in other term, food is brought into the dining room in a silver platter and is served
by the food and beverage attendant/waiter to the guests' plates which have been previously set before the
guests arrive. All work can be done by one waiter. It is commonly used for banquets and formal sit- down
meals where all
the guests are
having the same
menu.

General rules of Russian service

  Use a separate service spoon and service fork for each dish. Two spoons are not used together
but two forks may be used for delicate food. A single utensil is never used to hold food items.
 Hold platters parallel to the floor at all times. Make sure the platter is balanced.
 Serve ladies first. Stand slightly behind and to the left of the person to be served, your feet
together and back straight. Step forward with your left foot into the space between the guests,
placing the platter between the guests, and over the table space.
 Lower your body using your legs and keeping your back straight.
 Keep the platter level and balanced
 Lower the platter until it is approximately 1 inch above the plate to be served. Never allow the
platter to touch the guest’s plate.
 do not attempt to serve from a platter higher than 1 inch above the guest’s plate to avoid spillage

Tip! Utensils are always in the right hand, as the platter is always in your left hand, regardless of right-
handedness or left handedness of the service personnel.
Steps in handling serving fork and serving spoon

 Position the ends of the service spoon and fork in the center of the palm of the serving hand.
 The service fork should be on top of the service spoon.
 Except the forefinger, hold the service spoon firmly.
 Use the forefinger and thumb to hold the handle of the service fork

AMERICAN SERVICE
American service or Plater Service is characterized by portioning all the food on the dinner plate
in the kitchen. It is the fastest of all types of service and requires the least amount of skills of the food and
beverage service attendant/waiter. In this service, equal portioning and uniformity in plate presentation
must be given attention.
General Rules of American Service
 Serve plated food from the left of the guest, using your left hand. Move in a counter
clockwise direction whenever.
 Clear plates from the right of the guest, using tour right hand. Stack them on your left hand, wrist
and forearm. Move forward in a clockwise direction.
 Items located on the left side such as B&B plate, fork and others are cleared from the left side of
the guests. Do not reach across the guests.
 Serve beverages from the right side of a guest with your right hand, travelling in a
clockwise direction
Reminder! Soup is served and cleared at the right side of the guests using right hand.

English Service or Family Style Service

 English service requires the food to be placed on large platters or in large bowls.
 These food portions are then delivered to the guest's table by waiters/servers.
 Once the host checks and approves the food the same is placed on the table.
 The guests then pass the food around the table and serve themselves.
 In some cases, the host may also ask the waiter to serve the food.
 This is a common type of F&B service style as the ease of service and waiters shouldn’t
be highly skilled.
 The Family style F&B service is easy to implement.
 The servers or waiters shouldn't be that much skilled.
 This type of service also requires little dining area or space. There is a higher or
rapid table turnover rate with this type of service.
 One of the major disadvantages of the family style service is the difficulty to control
the portion sizes.
 This is because the last guest who gets served may not get enough item if other guest
had taken more.

OTHER TYPES OF SERVICE

1. CAFETERIA SERVICE- this service

exists normally in industrial canteens,
colleges, hospitals, or hotel cafeterias.
The menu is fixed and is displayed on
large boards.

2. ROOM SERVICE- it implies serving of

food and beverage in guest rooms of
hotels. Small orders are served in trays.

3. BUFFET SERVICE A type of service

in which guests select their meal from
an attractive arrangement of food on
long serving tables. This service is
characterized by the guests obtaining
either whole meal or parts of the meal.
Food is usually stocked in warmers or
chaffing dishes which are properly
arranged from light to heavy meals.
 Salads and desserts can be displayed in a separate area to hold its desired temperature. Buffet
service is a faster service and prices are usually lower than in other types of services.

QUIZ.
IDENTIFICATION. WRITE YOUR ANSWERS ON A PIECE OF PAPER
Note: please be specific with your answers

1. Food is usually stocked in warmers or chaffing dishes which are properly arranged from light
to heavy meals.
2. It is a food service served to the customer’s table by waiters and the manner of presenting a meal to
the guest.
3. Characterized by portioning all the food on the dinner plate in the kitchen.
4. This service where a dish comes partially prepared from the kitchen to be completed in the
restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant.
5. It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays.
6. A small table or cart used in French Service.
7. Often referred to as the “Host Service” because the host plays an active role in the service. Food
brought on platters by the waiter and is shown to the host for approval.
8. This service exists normally in industrial canteens, colleges, hospitals, or hotel cafeterias. The menu
is fixed and is displayed on large boards.
9. A type of service in which guests select their meal from an attractive arrangement of food on long
serving tables.
10. A person who takes the order from the chef de rang; picks up the food from the kitchen and carries it
to the dining room; serves the plates as dished by the chef de rang; clears the dishes and stands ready
to assist when necessary.

ACTIVITY 1.
ESSAY

In today’s dining world, which is the most commonly used style of service and why do you think
that service is widely used?
 SUBJECT: FOOD AND BEVERAGE SERVICES

LESSON 7: General Rules in Laying Covers/Table Set-Up

Learning Outcomes:
At the end of this session, you will be able to:
 Demonstrate ability in laying the tablecloth properly
 Demonstrate ability in setting the table for breakfast, lunch and dinner
 Demonstrate ability in setting the table in Russian, French, and American
 LAYING THE TABLE CLOTH

Before laying the tablecloth, the table and chairs should be in their correct position. The table top
should be clean and the table leveled with care to ensure that it does not wobble. If the table wobbles
slightly, a disc sliced from the cork will correct the problem. Next, the correct sizes of the tablecloths are
folded, known as the screen fold.
 Check the table for steadiness and position it for ease of access for service. If the table is
unstable, it must be stabilized.
 Stand centrally between two legs of the table.
 Position the folded cloth on the table with two woven edges towards you and the two folds of
the concertina facing away from you.
 Position the vertical center crease in the center of the tables, holding the concertina fold.
 Lean across the table and release the bottom layer of the cloth to hang over the far edge of the
table.
 Re-position the horizontal crease of the cloth in the center of the table.
 Release the hold on the center fold and draw the top fold towards you.
 Having centered the cloth both vertically and horizontally, the cloth should now be positioned
with an equal drop all around, with the folds of the cloth covering the legs.

BREAKFAST TABLE SET UP

1. Setup the Center Piece
a. Place the center piece at
center of the table
b. Place the SS on the left side of
the center piece
c. Place the creamery set at the
right side of the center piece

2. Setup the Plates and Napkins

a. Place a folded napkin at the
center of the breakfast plate.
b. Place a bread plate and butter
knife on the left side
c. Place a cup and saucer with
the teaspoon to the right
3. Setup the Flatware
a. Place a dinner fork to the left
of the breakfast plate
b. Place a dinner knife at the right
side of the breakfast plate.
4. Setup the Glassware
a. Water goblet is at the right side on top of the dessert knife
b. Collins glass to the right slightly lower than the water goblet
 STEPS IN SETTING UP TABLES
FOR RUSSIAN

1. Lay down the table cloth as straight and pressed as possible

2. Place the centerpiece in the middle of the table.
3. Stock the following; show plate, dinner plate, fish plate, salad plate, Soup cup under liner and
soup cup. Place it in 1 inch from the edge of the table, centered.

4. Placing all your Cutleries and Flat wares again, 1 inch from the edge of the
table From the right side part of your plates, start from the inside,
a. dinner knife
b. fish knife
c. salad knife
d. soup spoon
e. cocktail fork
From the left side part of your plates, start from the inside,
a. dinner fork
b. fish fork
c. salad fork
d. dessert spoon and fork 1 inch on top of your plates. Remember, Dessert spoon should be
pointing on the left and on top of dessert spoon and dessert spoon is pointing on the right
under the dessert spoon

5. Glasses
a. Start from the water goblet 1 inch from the tip of your dinner knife
b. White wine glass, 45 degrees right from your water goblet
c. Place the Red wine glass between water goblet and white wine glass
d. Place the champagne glass between your Red and White wine glass
 6. Place your coffee cup and saucer on the upper right side beside your glasses.
7. Place your Bread plate and Butter knife on the left side part beside your forks
8. Place your Creamery set on the right side on top of your Coffee cup and saucer
9. Salt and Pepper shaker should be placed in the middle in between your dessert spoon and
centerpiece but closer to your centerpiece, or, place it beside your centerpiece if there not
much enough.
10. Lastly, place the appropriate table napkin fold and place it inside your soup cup.

FOR FRENCH SET UP.

1. Lay down the table cloth as straight and pressed as possible

2. Place the centerpiece in the middle of the table.
3. Instead of stocking different plates, you only be using Show plate. Plates on French is brought
by the waiters of Chef de Rang.
4. Placing all your Cutleries and Flat wares again, 1 inch from the edge of the
table From the right side part of your plates, start from the inside,
f. dinner knife
g. fish knife
h. salad knife
i. soup spoon
j. cocktail fork
From the left side part of your plates, start from the inside,
e. dinner fork
f. fish fork
g. salad fork
 h. dessert spoon and fork 1 inch on top of your plates. Remember, Dessert spoon should be
pointing on the left and on top of dessert spoon and dessert spoon is pointing on the right
under the dessert spoon

5. Glasses
e. Start from the water goblet 1 inch from the tip of your dinner knife
f. White wine glass, 45 degrees right from your water goblet
g. Place the Red wine glass between water goblet and white wine glass
h. Place the champagne glass between your Red and White wine glass

6. Place your coffee cup and saucer on the upper right side beside your glasses.
7. Place your Bread plate and Butter knife on the left side part beside your forks
8. Place your Creamery set on the right side on top of your Coffee cup and saucer
9. Salt and Pepper shaker should be placed in the middle in between your dessert spoon and
centerpiece but closer to your centerpiece, or, place it beside your centerpiece if there not
much enough.
10. Lastly, place the appropriate table napkin fold and place it inside your soup cup.

FOR AMERICAN SET UP

1. Lay down the table cloth as straight and pressed as possible

2. Place the centerpiece in the middle of the table.
3. Position your Show plate in the middle of the table 1 inch from the edge of the table.
4. Placing all your Cutleries and Flat wares again, 1 inch from the edge of the
tab From the right side part of your plates, start from the inside,
dinner knife
 From the left side part of your plates, start from the inside,
dinner fork
i. dessert spoon and fork 1 inch on top of your plates. Remember, Dessert spoon should be
pointing on the left and on top of dessert spoon and dessert spoon is pointing on the
right under the dessert spoon
5. Glasses
i. Water goblet 1 inch from the tip of your dinner knife
6. Place your Bread plate and Butter knife on the left side part beside your fork
7. Salt and Pepper shaker should be placed in the middle in between your dessert spoon and
centerpiece but closer to your centerpiece, or, place it beside your centerpiece if there
not much enough.
8. Lastly, place the appropriate table napkin fold and place it on top of the Show Plate.

.
FOR ENGLISH SET UP

1. Lay down the table cloth as straight and pressed as possible

2. Place the centerpiece in the middle of the table.
3. Placing all your Cutleries and Flat wares. Again, 1 inch from the edge of the table. Imagine
the circumference of your show plate, place your dinner knife and fork on their respective
area. Remember, English set up doesn’t have any show plates in it. From the right side part is
your dinner knife. From the left side part is your dinner fork
4. Glasses
 Water goblet 1 inch from the tip of your dinner knife
5. Place your Bread plate and Butter knife on the left side part beside your fork
6. Salt and Pepper shaker should be placed in the middle in between your dessert spoon and
centerpiece but closer to your centerpiece, or, place it beside your centerpiece if there
not much enough.
7. Lastly, place the appropriate table napkin fold and place it in front of cover.

ACTIVITY 1

Since we don’t have any face to face and your network data’s sucks, we will be going back to the
basics. I have here examples of Table wares, glasses and flat wares which you will be copying to
participate in our next activity.

INSTRUCTION:
Make a different cut out on any type of paper and create the 4 types of table set up using your
materials. Glue them together and make an illustration representing each table set up. Stick the
individual set in a bond paper. You can add more items if the sample cut outs are not sufficient.
1. American
2. French
3. Russian
4. English

Sample cut

outs:
 SUBJECT: FOOD AND BEVERAGE SERVICES

LESSON 8: Banquet Set-up Styles

Learning Outcomes:
At the end of this session, you will be able to:
 Demonstrate knowledge and skills in food and beverage service related to setting the
mood/ambiance of the dining area
 Demonstrates skills in the selection of appropriate type or style of table setting with
character, and right color combinations for aesthetic considerations

BANQUET
A meal that has a menu which is preselected by the client for all guest attending the event. It is
usual occurs in a separate location from other existing hotel guests. Client may request special items
(such as color of the table cloth, center pieces, different menu or cuisine etc.)

DIFFERENT TYPES OF BANQUET STYLE SET-UP

1. THEATER STYLE –
it is ideal for
lectures,
presentation, and
group meetings of
any size. It consists
chairs in rows facing
a panel table or
podium at the front
of the room. This
meeting setup is
suitable for half-day
meeting not more
than 4hours.

2. BOARD MEETING
STYLE – use for formal meeting, the standard is using two tables and use two half-moon tables at the
edge. The meaning of round edge is the meeting participant are under one organization, the head of
organization can be place at the round edge.

3. U-SHAPE STYLE – similar to conference room style, a U-Shape set up will help facilitate discussion
with participants facing each other, but with one end up, U-Shape setup is ideal for seminars and group
meetings with presentations.

4.
HOLLOW SQUARE STYLE – Set-up tables in square shape with chairs on outside. Best for events where
focal point is the center and or interaction between participants is encouraged.

5. HERRINGBONE STYLE - influenced by a Herringbone. A Herringbone seating arrangement describes

the positioning of seats partially askew in one direction.

6.
BANQUET/WEDDING STYLE – this table layout usually used for wedding receptions. A banquet typically
involves a professionally catered feast arranged and paid for by an individual or a business, in
association with, or in honor of, a particular occasion.

7. CLASSROOM STYLE – this layout is like the students and teacher in a school or classroom.

ACTIVITY 1
ILLUSTRATE THE DIFFERENT BANQUET SET UPS USING PAPER CUT OUTS. USE DIFFERENT TYPES OF
PAPER ONLY BE FOUND IN YOUR HOME. TRY NOT BUY EXPENSIVE PAPERS OR MATERIALS. STICK IT ON A
PIECE OF BOND PAPER.