CBLM - Prepare The Dining Room

COMPETENCY BASED LEARNING MATERIAL
Sector : Tourism
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Prepare the dining room/restaurant area for service
Module Title : Preparing the dining room/restaurant area for

service
HOW TO USE THIS COMPETENCY – BASED LEARNING
MATERIALS
Welcome to the module in Prepare the dining room/restaurant area for service.
This module contains training materials and activities for you to complete. The
unit of competency “Prepare the dining room/restaurant area for service”
contains knowledge, skills and attitude required for Food and Beverage Services
NC II. It is one of the specialized modules at National Certificate Level.
You are required to go to a series of learning activities in order to complete each

learning outcome of the module. In each learning outcome are information sheets
and resources sheet (Reference material for further reading to help you better
understand and required activities). Follow these activities on your own and
answer the self-check at the end of each learning outcome. You may remove a
blank answer sheet at the end of each module (or get one from your
facilitator/trainer) to write your answers for each self-check. If you have question,
do not hesitate to ask your facilitator for assistance.
FOOD AND BEVERAGE DATE DEVELOPED:

SERVICES NC II ISSUED BY:
January 8,2018 ICI P a g e | ii
Prepare the dining room/restaurant REVISED BY:
area for service ACHILLES GEM J. ADLAWAN REVISION #01
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Prepare the dining Preparing the dining
room/restaurant area room/restaurant area
1. for service for service TRS512387
Welcome guests and Welcoming guests and

take food and beverage take food and beverage
2. orders orders TRS512388
Promote food and Promoting food and

TRS512389
3. beverage products beverage products
Provide food and Providing food and
beverage services to beverage services to
4. guests guests TRS512390
Provide room service Providing room service TRS512391

5.
Receive and handle Receiving and handle
TRS512392
6. guest concerns guest concerns

January 8,2018 ICI P a g e | iii
MODULE CONTENT
Qualification Title : Food and Beverage Services NCII

Unit of Competency : Prepare the dining room/restaurant area for service
Module Title : Preparing the dining room/restaurant area for
service
Introduction:
This module covers the knowledge and skills required in the preparation of
the dining
room /restaurant area before the start of the service operations. It involves
opening duties or the
dining room mis-en-place prior to service. This module includes the knowledge
and skills in
taking reservations, preparing service stations, table setting, and setting
the ambiance of the
foodservice facility.
.
Learning Outcomes
To be able to verify that you are competent enough in this module, you must be
able to demonstrate the criteria listed below:
1.Take table reservations

2.Prepare service stations and equipment
3.Set-up the tables in the dining area
4.Set the mood/ambiance of the dining area
Assessment Criteria
 Table appointment is prepared before setting the table
 All pre-set equipment / utensils must be immaculately clean
sanitized with sanitizing detergent
 Sanitized equipment / utensils are wiped dry and free from spots or water
marks
 Linen in fresh, clean and without spots on stains and not wrinkled
 Place mat are clean and without odor
 No wobbly tables or chairs
 No damaged time of cutlery
January 8,2018 ICI P a g e | iv
 Verifies menu variation and daily specials with kitchen staff
 Lead the customer towards the table
 Walk a little ahead of customer when escorting
 Endorsed them to the captain or waiter and assist them in getting seated
according to table allocation
 Captain or waiter pulled the chair for the lady and assist her in getting
seated
 Presented menu and drink lists
 Evidences are evaluated, and feedback are discussed based on the results of
the pre-training assessment.
 orders are taken and recorded accurately with minimal disruption to
customers
 Recommendations and suggestions are made to assist customers with drink
and
meal selections
 Customer questions on menu items are answered correctly and
courteously in accordance with enterprise policy
 Information about any special requests, dietary or cultural
requirements are relayed accurately to kitchen where appropriate
 Ordering systems were operated correctly in accordance with
stablishment
procedures
 Glassware, service ware and cutlery suitable for menu choices are provided
and
adjusted in accordance with establishment procedures
 Food and beverage collections were collected promptly from
service areas, checked for presentation and conveyed to customers safely
 Flow of service and meal delivery is monitored in accordance
with enterprise procedures
 Delays of deficiencies in service were recognized and followed up
promptly based on enterprise policy
 Food and beverage were served courteously in accordance with
establishment
standards and hygiene requirements
 Additional food and beverage were offered and served at the appropriate
times
 Tables were cleared of crockery, cutlery and glassware at the appropriate
time and
with minimal disruption to customers
 Accounts were organized, presented and processed in accordance
with
establishment procedures
 Bid goodbye to guests courteously from the restaurant/dining
area and table appointments are re-set
 Equipment were stored and/or prepared for the next service in accordance
with
January 8,2018 ICI Page |v
 Restaurant/dining area was cleared, cleaned or dismantled in
accordance with establishment procedures and safety requirements
 Re-set tables correctly for the next service in accordance with
procedures and requirements
 Services was reviewed and evaluated with colleagues identifying
possible
improvements
COMPETENCY SUMMARY
L.O 1 Take Table
Assessment Criteria:
1.1 Inquiries are answered promptly, clearly and accurately.

1.2 Pertinent questions are asked to complete the details of the reservations.
1.3 Reservations data are recorded on forms accurately based on establishment’s
standards.
1.4 Details of the reservations are repeated back and confirmed with the party
making the reservation.
1.5 Additional information about the foodservice establishment is provided when
necessary.
L.O. 2 Prepare service stations and equipment
2.1 Service or waiter’s stations are stacked with supplies necessary for service.
2.2 All tableware and dining room equipment are cleaned, wiped and put in their
proper places.
2.3 Special tent cards and similar special displays are put up for promotion.
2.4 Cleanliness and condition of all tables, tableware and dining room equipment
are checked.
2.5 Water pitchers and ice buckets are filled.
2.6 Electrical appliance or equipment like coffee pots, tea pots, plate warmers etc.
in the dining area are turned on and kept ready.
January 8,2018 ICI P a g e | vi
2.7 Condiments and sauce bottles are refilled and the necks and tops of the
bottles are wiped clean and dry.
L.O. 3 Set-up the tables in the dining area
3.1 Tables are set according to the standards of the foodservice establishment.
3.2 In cases where the menu is prearranged or fixed, covers are set correctly
according to the predetermined menu.
3.3 Tableware and glassware are wiped and polished before they are set up on the
table.
3.4 Cloth napkins are folded properly and laid on the table appropriately according
to napkin folding style.
3.5 Buffet or display tables are skirted properly taking into account symmetry,
balance and harmony in size and design
L.O. 4 Set the mood/ambiance of the dining area
4.1 Lights are adjusted according to time of the day.

4.2 Tables, chairs and other dining room furniture are arranged to ensure comfort
and convenience of the guests.
4.3 Appropriate music is played when applicable
4.4 Floors/carpets are cleaned and made sure are dry.
4.5 Air-condition or cooling units are adjusted for the comfort of the guests
4.6 Decorations are set-up according to theme or concept of the dining room.

January 8,2018 ICI P a g e | vii
PREPARE DINING/RESTAURANT AREA FOR SERVICE
CONTENTS
 PREPARATION OF SERVICE EQUIPMENT / UTENSILS AND SUPPLIES
 NAPKIN FOLDING
 FLOWER ARRANGEMENT
 TABLE SKIRTING
 CLEANLINESS AND CONDITION OF EQUIPMENT/UTENSILS AND
SUPPLIES
ASSESSMENT CRITERIA
1. Table appointment is prepared before setting the table
2. All pre-set equipment / utensils must be immaculately clean sanitized
with sanitizing detergent
3. Sanitized equipment / utensils are wiped dry and free from spots or
water marks
4. Linen in fresh, clean and without spots on stains and not wrinkled
5. Place mat are clean and without odor
6. No wobbly tables or chairs
7. No damaged tine of cutlery
8. Verifies menu variation and daily specials with kitchen staff
CONDITION
Student/trainee must be provided with the following:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT • Table • Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares - Glassware - Flatware - Dishware - Hollowware
4. TRAINING MATERIALS • Learning Packages
ASSESSMENT METHOD
Demonstration, Interview, Portfolio, Written examination
DATE DEVELOPED:
FOOD AND ISSUED BY:
BEVERAGE August 8, 2019
SERVICES NC II REVISED BY:
ICI Page |1
ACHILLES GEM J. ADLAWAN REVISION #01
LEARNING EXPERIENCES
PREPARE DINING/RESTAURANT AREA FOR SERVICE
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read information sheet 1.1-1 on
Preparing dining/restaurant area for
service
2. Answer to Self Check 1.1-1 Compare your answer to the answer
key 1.1-1
3. Read information sheet 1.12 on
Napkin folding
4. Answer to self check 1.1-1 Compare your answer to the answer
key 1.1-2
5. Perform Task sheet # 1.1-1 (napkin Evaluate your own work using the
folding) Performance criteria
Present your work to your trainer for
evaluation
Keep a copy of your work for the next
activities
6. Read information sheet # 1.1-3 on
Flower Arrangement
7. Answer to self check 1.1-3 Compare answer to key answer 1.1-3
Perform Task sheet # 1.1-2 8. (flower 8. (flower arrangement)
arrangement) Evaluate your own work using the
Performance criteria
evaluation
activities
9. 9.Read information sheet # 1.1-4 on
Table Skirting
10.9.Answer Self-check 1.1-4
11. 10.Perform Task sheet 1.1-3 Evaluate your own work using the
12.(Table Skirting) Performance criteria
evaluation
activities
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |2
INFORMATION SHEET 1.1-1
Prepare Dining/Restaurant Area for Service
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be
able to prepare dining/restaurant area for service.
Service Areas
Everything that might be required for service is kept in the service area,
where preparations can be completed, and sometimes the washing up is done.
Other small stocks of cutleries, crockery, napkins and similar items maybe kept in
sideboards in the room, conveniently located for re-laying tables.
Keep your preparation areas tidy, orderly and clean. There maybe a cleaning
schedule which sets-out when floors and walls should be washed, cupboards and
shelves emptied and cleaned, etc.
MON TUE WED THUR FRI SAT

washed,dried,refilled Clean Polish Clean Clean Clean
cutlery silver side glass cup drinks
drawers boards boards fridge
11 am Checklist
1. Relishes out(corn, onion, tomato and chili).Mustards out(French, English, and
American)
2. Popcorn machine assembled and first batch made.
3. coffee machines on
4. Hot towels machine full
5. Dessert area stocked up, dessert portion appropriate. Hot fudge ready to
serve.
6. Music on at right volume. All lights working
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |3
7. All tables set to old Orleans standard: Sugar containers clean and full(with
individual packets);salt an pepper never less than full;
8. Cutlery polished; table/table mats clean and fresh; never less than 15 white
napkins; tooth pick glass full; ashtrays and matches on smoke’s table.
9. Side boards fully stocked.
When preparing what you need, inspect each item. Return any that are not
clean to the wash up area, or wash them yourself. Take out of service any that are
damaged, e.g. china which has cracks or chips.
Your manager will tell you whether damaged items should be thrown away
or kept aside for the next stacking of equipment’s. There maybe a scheme for
recording loss through breakages.
Check that stocks are sufficient and in their proper place. Order new stocks
before you run out. You may have to complete an internal order from (sometimes
called requisition), and have this signed by the manager. Follow safety procedures
for withdrawing damaged or faulty equipment from use.
Turn on equipment for making drinks, keeping food and equipment hot or
cold in time for it to reach operating temperature. Check that refrigerators are
working at the correct temperature.
Preparing customers and dining areas
Approach your preparation tasks thoughtfully and in logical order. Spend a few
minutes counting on to a tray and polishing the entire cutlery you need, rather
than going backwards and forward between the tables and sideboards.
Check each item is spotlessly clean before placing on table and not chipped or
damaged.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |4
Take special care when handling a cutlery, crockery and glassware not to touch
with your fingers any surface that may come into contact with food, drink or the
customer’s mouth.
PROPER USE AND MAINTENANCE OF SERVICE EQUIPMENT AND SUPPLIES

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

1. For serving  Fish plate  Fish knife Supreme bowl
appetizers  Plate under and fork for for seafood
liner appetizer cocktail
 Escargot Show plate as
cocktail fork under liner
for sea foods
cocktail
2. for soup Soup bowl with Soup spoon Soup tureen if
under liner soup is served
Russian style
3. for salad Wooden or Salad knife and Wooden or crystal
crystal salad bowl fork salad bowl
with under liner containers
Monkey dish for
side salad
4. for main course Dinner plate Dinner knife Platters for
and fork servingFamily
Cereal bowls for
Russian style
cereals Steak knife
Escoopier- for
Sizzling plates Serving spoon
vegetables
for sizzling dishes an fork
Oval plates Sauce boat as
container for
sauces
Chafing
dishescontainer
for hot dishes in
buffet
5. for serving Bread plate Bread knife or Bread basket and
bread butter spreader bread tong
6. for coffee or tea Cups and saucers teaspoon coffee/tea pot
sugar and cream
containers
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |5
SELF CHECK 2.1-1
1. What china wares, flat wares and hollowware will you prepare for the following:
a. appetizer
b. soup
c. salad
d. main dish
e. dessert f. coffee
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |6
PURPOSE CHINAWARES FLATWARES HOLLOWARES
1. For serving  Fish plate  Fish knife Supreme bowl
appetizers  Plate under and fork for for seafood
liner appetizer cocktail
 Escargot Show plate as
cocktail fork under liner
for sea foods
cocktail
2. for soup Soup bowl with Soup spoon Soup tureen if
under liner soup is served
Russian style
3. for salad Wooden or Salad knife and Wooden or crystal
crystal salad bowl fork salad bowl
with under liner containers
Monkey dish for
side salad
4. for main course Dinner plate Dinner knife Platters for
and fork servingFamily
Cereal bowls for
Russian style
cereals Steak knife
Escoopier- for
Sizzling plates Serving spoon
vegetables
for sizzling dishes an fork
Oval plates Sauce boat as
container for
sauces
Chafing
dishescontainer
for hot dishes in
buffet
5. for serving Bread plate Bread knife or Bread basket and
bread butter spreader bread tong
6. for coffee or tea Cups and saucers teaspoon coffee/tea pot
sugar and cream
containers
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |7
INFORMATION SHEET 1.1-2 Table Napkin Folding
Learning Objective/s: After reading this INFORMATION SHEET, YOU

MUST be able to fold at least 10 table napkins in 2 minutes following
the given procedures.
The Pyramid Napkin Fold
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 folding and it will turn out
perfectly!
STEPS:
1. Lay the napkin face down in front of you.
2. Fold the napkin in half diagonally
3.Rotate the napkin so the open end faces away from you
4.Fold the right end up to meet the far corner ensuring the edge of this new fold
lays on the Centerline
6. Turn the napkin over, keeping the open end
facing away from you.
7. Fold the napkin in half by bringing the farthest oint
of the diamond up and back to the nearest point.
8.Turn the napkin over again, this time keeping the Open end facing towards you
9. 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
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |8
The Arrow Napkin Fold
This
method of folding napkins is
very simple and can be done with a
almost any napkin without a need for
starch. It adds a flowing, elegant look t
STEPS:

2. Fold the napkin in half and orient the open end towards you.
3. Fold the far-right corner over to the center of the side that is closest to you. The
edge of this fold should run down the center of the napkin
4. Repeat the last step with the other side, folding
the far-left corner in to rest along side the previous fold
5. Fold the right-flap out diagonally so that it's outer
edge runs even with the far edge of the napkin.
6. Repeat the previous step on the other side, folding the left-flap out diagonally to
meet the far edge of the napkin.
7.Slide the left and the right sides together, allowing the napkin to bend at the
farthest point. This will cause the flat, center part to bow. Pretty easy, huh
The Bird Of Paradise Napkin Fold This is a

classic and classy napkin folding technique that
requires a stiff napkin. If you don't have any
dinner napkins made of stiff linen then a light
starching should fix you right up.
STEPS:
2. Fold the napkin in half
3. Fold the napkin in quarters.
4. Fold the napkin in half diagonally, creating a triangle.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |9
5. Orient the triangle so the open tip is facing away from you
6. 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.
7. 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!.
8. 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.
9. Fold the triangle in half by bringing the center seam towards you and
allowing the ends to fall.
10. 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.
11.Pretty cool fold, isn't it? It makes you wonder if there are people sitting around
in basements performing experimental napkin folds while the rest of us are
sleeping. This fold can be difficult if you don't use an iron or have a fairly stiff
napkin so be prepared to put a few minutes into making each one.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
ACHILLES GEM J. ADLAWAN REVISION #01 10
The Bishop's Hat Napkin Fold
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. ...and yes I know it's not
sitting in the center of the plate, next time I'll stay
out of the cooking wine, I promise.
STEPS:
2. Fold the dinner napkin in half so that the open end is towards you.
3. Fold the far-right corner diagonally towards you, resting the point in the
center of the side closest to you.
4. Fold the near-left corner diagonally away from you, resting it so that lays right
next to the previous fold.
5. Flip the napkin over and orient it so it points to the far-left and to the near-
right.
6. Fold the bottom half of the napkin up and away from you, laying it so the far
edges run on top of one other.
7. 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.
8. Gently roll the left half of the left triangle over and tuck it's end underneath the
right triangle.
9. Flip the napkin over, points pointing away from you.
10. Fold the right-triangle to the left, tucking it's end into the
other triangle
11. 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
12. There you go, now all you need is a little bishop to wear it.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
The Rosebud Napkin Fold
This sophisticated cloth napkin design benefits from
stiff material or light starch. A hot iron will also
make it easier to be exact
STEPS:
1. Lay the napkin face-down in front of you
2. Fold the napkin in half diagonally.
3. Orient the napkin so the open end points away from you.
4. Fold the far-right corner up diagonally so that the point rests on top of the far
corner. The edge of this new flap should lay right on the center line.
5. Repeat step four on the other side, bringing the left-most corner up to meet the
far corner, creating a diamond shape
6. Flip the napkin over while keeping the open end pointing away from you.
7. Fold the bottom of the napkin up about 3/4's of the way as shown and press
the fold down well.
8. Flip the napkin over.
9. Curl both sites up so they meet in the middle and tuck one into the other.
10. 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 this look like Egyptian headgear?
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
The Crown Napkin Fold
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.
STEPS:
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half diagonally.
3.Orient the napkin so the open ends are pointing away from you
4. 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.
5. Repeat step four on the other side, bringing the left-most corner up to meet the
middle-corner, creating a diamond shape
6.Fold the bottom of the napkin up about 2/4’s of the way and press this fold
down well.
7. Fold the smaller triangle down so the point rests on the
near edge of the napkin. Press.
8. Curl the left and right sides of the napkin up so they
meet in the middle and tuck one into the other
9 . Stand it up and tug at it where needed to even it up
and round it out. If your napkins are too limp then think of starch as napkin
viagra and make them good and stiff.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
The Standing Fan Napkin Fold
Elegant and decorative, this is a classic
napkin folding technique. As usual, and
iron helps but is not necessary
STEPS:
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half and orient the open end towards you.
3. Fold the napkin like an accordion starting at either narrow end. Leave one end
with 2-3 inches of unfolded napkin to support the standing fan.
4. Fold the napkin in half with the accordion folds on the outside.
5. Grasp the unfolded corners where they meet on the open and fold them in
diagonally, tucking them under the accordion folds.
6. Open it and stand it up. A beautiful fan for a
beautiful dinner
The Lotus Napkin Fold

Despite looking fairly elaborate, this fold is
an easy one, and it can be done with
almost any variety of napkin. Display small
bowls or glasses on top of these, or use
them as novelty cocktail napkins.
1. Lay the napkin face-down in front of

you.
2.Fold the two right corners of the napkin in so the tips rest at the center.
3. Fold the remaining two corners of the napkin in so the tips meet with the last
two in the center
4. Once again, begin folding the outer corners in so they meet at the center
5. Once all of the tips are folded you are left with a square about 1/4 the size of
the unfolded napkin.
6. Flip it over.
7. Fold the corners in so they meet in the center and then place something sturdy
in the center, or hold it with your fingers.
8.While maintaining downward pressure in the center of the napkin, reach
underneath each corner and pull out he flaps to create petals.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
9. Remove the center weight and your rose should look as
pictured here.
The Candle Fan Fold

Sometimes you just need something a little
different. The candle fan stuffed into a goblet or
mug is very different. The larger the napkin that
you use is, the longer the 'candles' will be.
STEPS:
1.Lay the napkin face-down in front of you.
2. Fold both sides in so they meet at the center. Press the folds down well.
3. Take each of the four corners (now sitting at the center of the far and near
sides) and fold them out diagonally, pivoting at the center of the napkin as shown.
4. Starting at one end, tightly roll the napkin half way
along its length. The tighter the better
5. Accordion-fold the other side of the napkin and gather it together.
6. Fold the napkin in half with the roll in the middle.
7. Place it into your goblet of choice and you're done! Mmmmmm, nothing like a
crappy blue napkin to demonstrate with, eh? Larger ones look much nicer
The Diamond Napkin Fold

Got some really limp napkins and want something nice to make without eating up
too much time? Then this one's for you, if you're using thick/stiff napkins then an
iron will help.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
SELF CHECK 1.1-2
1. Identify at least five napkin folding and its procedures
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
ANSWER KEY 1.1-2
1.Bishop’s Hat
1. Fold napkin bringing top to bottom.
2. Fold corners to enter line.
3. Turn napkin over and rotate ¼ turn.
4. Fold bottom edge up to top edge and flip point out from under top fold.
5. Turn left end into pleat and forming a point on left side.
6. Turn napkin over and turn right end into pleat forming a point on right side.
7. Open base and stand upright
2.Pyramid
1. Fold napkin in half diagonally.
2. Fold corners to meet top point.
3. Turn napkin over and fold in half.
4. Pick up at center and stand on base of triangle.
3.Fan
1. Fold napkin in half.
2. Make ½” accordion pleats, starting at bottom.
3. Fold in half with pleating on the outside.
4. Fold upper right corner diagonally down to folded base of pleats and turn under
edge.
5. Place on table and release pleats to form fan.
4.Lutos
1. Fold all 4 corners of open napkin to center.
2. Fold new corners to the center.
3. Turn napkin over and fold all 4 corners to center.
4. Holding center firmly, reach under each corner and pull up flaps to form petals.
Reach between petals and pull flaps room underneath.
5.The Crown
1. Fold napkin in half diagonally
2. Fold corners to meet at top point.
3. Fold bottom point 2/3 way to top and fold back onto itself.
4. Turn napkin over bringing corners together, tucking one into the other.
5. Peel two top corners to make crown.
6. Open base of fold and stand upright.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
TASK SHEET 2.1-1
TITLE Napkin Folding
Performance Objective: Given table napkins, you must be able to fold
different fold of napkin at least 10 for 2 minutes.
SUPPLIES : Table Napkins
EQUIPMENT : Tables, china wares and glass wares
Steps/Procedure:
1. Proceed to your assigned table
2. Gather table napkins
3. Fold 10 different table napkin folding
ASSESSMENT METHOD :
Performance Criteria Checklist
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Performance Criteria Checklist for Task Sheet 1.2-1
Trainee’s Name__________________________ Date ________________
Criteria YES NO
1. Are the napkin fold sharp?
2.Does the table napkin folding contains variety of folding styles
3. Does the table napkin folding follows according to instruction
or steps in the information sheet.
4. Is there creativity in the napkin folding.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Table Skirting
able to skirt table.

able to skirt table.
Table skirting refers to the cloth that forms the border or runs along the edge of
the table. These make a great difference in the presentation for the banquet,
buffet, brunch or business meeting. There are various styles of pleats such as
shirred, box, and accordion pleats color match the skirting to the tablecloth or
choose contrasting colors to enhance the decor.
Various techniques are used to embellish the fabric such as embroidery, appliqué
work, printing and hand-painting. These have numerous patterns to offer unique
grace and include paisleys, floral, animals, geometrics and abstract prints.
Fabrics 100% polyester is a versatile choice for many manufacturers for
fabricating skirting for tables, counters, stages and any other custom application.
Polyester knit is a rich looking fabric that has the appeal of satin, without all the
care and maintenance headaches. Poly-satin has been developed as a low-cost
alternative to the traditional rayon taffeta decorating fabric. Linen fabric is
typically used in more formal areas such as banquets, meeting rooms, and offices.
All skirting fabrics are machine washable and dryable.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Today, Snap-Drape table skirting is a practical system to enhance the
presentation of top tables, receptions, buffets and displays. Hard wearing and
machine washable, skirting are available in a large selection of fabrics, colors and
headings. Skirting are attached to the tables using the unique Snap-Drape clips.
Snap-Drape table skirtings are made to your measurements to suit your table set
ups.
Whether you require one skirt for a drinks table or several for a large buffet
or top table, our system will give you a professional finish every time.
The table
skirting can be sewn with a continuous length to easily attach to the table. The
table skirting is an additional decorative accent on your table. The table skirting is
made of various materials like cotton, linen, silk, satin and is usually available as:
Shirred or gathered
Box-pleat skirting
Designs
The highly elegant square, oblong or rectangular table skirting can be created in
innumerable styles to provide grace. Decorative in nature, table skirting are
available in a rich medley of color combinations and patterns to fit almost any
kind of decoration. They are available in both traditional and modern designs that
appeal to the buyers.
Patterns
Exquisite table skirting are a result of various techniques used to beautify the
fabric such as embroidery, appliqué work, printing, hand-painting etc. These
pleasing table skirting made of various materials have numerous splendid
patterns to offer unique grace and include paisleys, floral, animals, geometrics and
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
abstract prints. Cotton table skirting is very much in demand because they are
washable and also durable.
Usage
Exclusive table skirting in cotton and other fabric have limitless usage. They can
be used for registration tables, buffet lines meetings, weddings, formal get-
togethers and banquets etc. All kinds of functions that plan to use tables also plan
to use table-skirting. The entire table gets a very attractive appearance with the
use of Table skirting.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
SELF CHECK 1.1-4
Fill in the blanks: Identify the terms which makes the statement correct
1. Exclusive table skirting in cotton and other fabric have __________ usage.
2. The entire table gets a very attractive ________ with the use of Table skirting.
3. Exquisite table skirting are a result of various __________ used to beautify the
fabric such as embroidery, appliqué work, printing, hand-painting etc.
4. Decorative in nature, table skirting are available in a rich medley of color
combinations and patterns to fit almost any kind of _____________.
5. _____________ refers to the cloth that forms the border or runs along the edge of
the table
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
ANSWER KEY TO SELF CHECK 2.1-4
1. Limitless
2. Appearance
3. Techniques
4. Decoration
5. Table Skirting
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
TASK SHEET 1.1-4
Title Table Skirting
Performance Objectives Given skirting cloth, you must be able
to skirt buffet table
Supplies Skirting Cloths, pins, thumbtacks,
tables
Equipment
Steps/Procedure:
1. Check the buffet table if it is in good condition.
2. Place the under liner or silence cloth.
3. Top with the top cloth and tack using thumb tacks on one side then stretch
the top of the table then tack again on the other side. Same with the other two
sides.
4. Determine the front of your buffet table. Work from the left to right starting
from the back when skirting..
5. Level the height o the skirt cloth from the floor with at least ¼ inch. Pin the
other end of the cloth to the edge of the table in a downward manner.
6. When approaching at the side, get the center of the table and the quarter
center then use the tape measure to get the width of your pleat with at least 3
inches wide and mark using a pin.
7. Stretch the cloth then pin on the marker, level with the end of the table then
pin on the same marker. Do the same on the following marker.
Assessment Method:
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
INFORMATION SHEETS # 1.2-1
Table Service
able to follow standard of table set
The standard set up of restaurant and function rooms vary depending on

the type of service and the requirement of the costumers. Fine dining usually
require pre-set up of tables before service begins. This may not be practical for
casual dining or cafeterias. For banquets, complete set-up is required before the
start of a function in as much as the food is pre-ordered. Requirements for
banquet set up are stated in an event order that is prepared by the banquet office.
TABLE SETTING
Learn the pattern of table setting in your restaurant and dress tables
according to instructions. In case of doubt, check with the dining room hostess or
head waiters.
TYPES OF SERVICE
1. FRENCH SERVICE
This is formal type of service originated for European nobility and

presently enjoyed by a few who can afford the time and expenses of meals
served in this manner. French Service Employees:
a. Two waiters cooking together to serve the meal
i. Chef De Rang (for experienced waiter) seats the guest when a

captain is not present; takes the order; serves the drink; prepares some
of the food with flourish at the guest’s table and presents the check for
payment.
ii.Commis de Rang (assistant) takes the order from the chef de rang to
the kitchen; picks up the food and carries it to the dining room; serve the
plate as dished by the chef de rang; clears the dishes and stands ready to
assist when necessary.
b. A captain waiter to seat guest
c. A wine steward to serve wine
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
The French Service has the following Features:
It signifies luxury and is distinguished by the fact that the food is cooked or
completed at a side table in front of the guest.
The food is brought from the kitchen to the dining room on heavy silver platters
carefully arranges and garnished suitably and placed on a rolling cart called a
Gueridon.
A small stove called a rechaud is used to keep the food warm.
The food is completed by cooking, deboning, slicing and garnishing as necessary
and serve to the guest.
The food is first presented to the host by viewing, then to his guest of honor.
All food is served and cleared from the right side of the guest except for butter,
bread and salad, which should be placed to the left side of the guest.
If a party is of outstanding guest, salads are usually mixed or prepared at the
salad table or on a salad cart by the Captain waiter who makes the ritual on it.
Assorted pastries are presented on a large tray or from a cart with glass cover or
drawer.
The service requires side tables and carts to perform correctly.
Soiled dishes are cleared only when all guest have completed their meals.
Finger bowls, of warm water with rose petals, or lemon slice in them, are served
with all finger foods, such as chicken and lobsters and at the end of the meal.
The bowl is placed on a doily on a small plate called an under liner and place
with a clean napkin in front of the guest.
FINGER BOWL – is served with the courses mentioned above not afterwards.
When a guest eating lobsters with his fingers suddenly wishes a sip of wine he
washes his fingers before touching the glass. If possible, place the finger bowl in
front of the plate. An additional finger bowl is always served at the end of any
complete meal in French Service and is placed directly in front of a guest with
fresh napkins.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
2. RUSSIAN SERVICE
The principal technique of Russian Service is that every food item is

brought into the dining room, not on a plate as American Service, but on
silver platter from which it then is served by the waiter to the guests’
plates which have been previously placed before the guests. Since all
work can be done by one waiter, Russian Service has a good advantage
over French Service, for which two waiters are needed.
Russian Service is a combination of French and American service due

to the following features:
It is very normal and elegant.
The guest is given considerable personal attention.
It employs the use of heavy service ware.
Table setting is identical to French set-up.
Only one waiter is needed to serve the meal.
The food is fully prepared and pre-cut in the kitchen.
Chafing dishes must be used for some food with direct plating of
other.
Soups are sometimes served from soup tureens but in most cases,
soup dishes or cups are readily filled in the kitchen then placed before
the guest.
The Waiter picks up the platters of food and heated plates from the
kitchen and carries them to the dining room on a large tray which he
places on a side stand.
The hot plates are set in before the guest from right side of the guest
with the waiter’s right hand.
The food is serve directly from the silver platter from the left side of
the hand picking or dishing out the food to the hot plate of the guest.
The waiter continues serving counterclockwise around the table and
then returns the unserved food to the kitchen.
Side salads are usually plated in the pantry.
Finger bowls and napkin are served with the meal.
Hot rolls are offered from a cart or large basket.
Soiled dishes are cleaned when all guests have completed their
meal.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
3. AMERICAN SERVICE
This is formal than French, Russian or English and is the most prevalent
style in restaurants.
Food is dished up on plates in the kitchen and place before the
costumer who may want coffee served with the meals.
Except for salad and bread and butter, most of the food is placed on
an entrée plate.
Only one waiter serves the meal.
Food is served from the left of the guest, beverage from the right and
soiled dishes are cleared from the right.
This service is fats, inexpensive and can be readily learned by non
professional waiters with a minimum of training.
AMERICAN TABLE SETTING

In setting up the table for an American Service, place:
A “silencer” cloth (piece of felt or foam rubber) on the bare table.
A sugar bowl, salt pepper shakers and normally an ashtray on the table
for each two guests. For tables of more than six, service for every three persons
may be sufficient.
Some restaurants put a “top cloth” over the table cloth and change only
the tope when the guest leaves. Before stripping a table for re-setting, the waiter
should always obtain a clean table cloth.
Finally, place the “covers” on the table. This is each guest’s plate,
silverware, glass and serviette.
4. BUFFET SERVICE
This is a type of service in which guest select their meal from an attractive
arrangement of food on long serving tables. The guests either help themselves or
are served by the chef’s standing behind the buffet tables. Usually the service
combine both type: the guests
select the relishes, salads and vegetables themselves, and the meat is carved to
the guest by the chefs.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
SAMPLE OF BUFFET SET UP
TABLE SET UP PROCEDURES
STEPS PROCEDURES RATIONALE/ADDITIONAL

INFORMATION
PRE SET-UP (Before Observe the following: This is important to ensure
order is taken) the safety of guests and to
Tables and chairs are in
A la carte Breakfast their proper position; prevent accidents.
are aligned according to Have damage items
1. Check the condition
floor plan; replaced
and cleanliness of all
tables and chairs. There are no shaky nor
damaged tables or
chairs;
Table edges and corners
follow straight line;
chairs are evenly spaced
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
2. Check the cleanliness Pay attention to the Dirty utensils can be a
and condition of service following: source of bacterial
equipment before they contamination.
All china wares, silver
are set up. wares and glasses are Damage and chipped wares
immaculately clean and can use accidents and
free of finger marks and should not be used
stains.
There are no chipped
wares.
Salt and pepper shakers
as well as sugar and
cream containers are
properly filled.
Linens and napkins
are clean and free of dirt
and stains.
3.Set-up the placemats Place it at the center of Make sure it is clean and
(if one is used) the cover. free of foul odor.
4. Collect all silver wares Place them in a bar tray This will protect the
to be set up on the or wrap them inside a cutleries from bacterial
tables. clean cloth napkin. contamination. Finger
Never carry them with marks can also be avoided.
bare hands.
5. Lay down the silver Place dinner fork on the

wares on the cover left, dinner knife on the Place cutleries on the side
right. Hold them by the where they could be
handle not by the tines conveniently reached.
Whatever is used by he
right hand should be
placed on the right side
and what is used by the
left hand should be placed
on the left side.
6. Set-up the folded Position it on the top of
napkins the placemat or the
show plate (whichever is
used)
7. Set-up the water As a rule, on the top of Handle goblets by the stem
goblet. the dinner knife, at a and tumblers by the base.
distance of ½ inch.
Glasses and beverage
items are to be set up on
the right for it to be
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
conveniently reached by
the guests.
8. Set-up the Place them at the
condiments. center, beside the flower This makes it more
vase. accessible for everyone in
the table.
9. Set-up the bred plate Place it on the left side
of the fork when square Make sure the logo is
or a rectangular table is positioned on the top
used; or on the top of a center.
fork if a round table is
used.
10. Set-up the cups and Place them on the right
saucers. side of the cover, with a
handle on a 5 o’clock
position.
STEPS PROCEDURES RATIONALE/
ADDITIONAL
INFORMATION
FOR LUNCH/DINNER Same set-up as in To avoid overcrowding the
breakfast except the table, this should be set-up
following modifications: only at the end of the meal-
before coffee is serve (if
No cup, saucer, sugar
coffee is ordered).
and creamer are to be
pre-set on the table. This will serve as under
liner for starters like
These items will be set-
appetizers, soups and
up before the coffee/tea
salads.
is served (if a coffee/tea
is ordered)
Under liner/show
plate must be set up on
the center of the cover.
11. Once the guest has Check the order and
given his order, place additional To avoid the blending of
complete the set-up. cutleries like a: *soup flavors, set-up a separate
spoon if a soup is cutlery for each dish:
ordered, *a salad knife
and fork if there is no The salad knife//fork must
order salad, etc. be positioned next to the
dinner knife and fork.
If an appetizer is
ordered, set up an See the illustration next
appetizer knife/fork or page.
cocktail fork whichever
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
is appropriate for the Place the tea spoon/fork
order. This should be on the top of the cover,
placed on the right side parallel to the coffee /tea
at the outermost part of teaspoon
the cover. If soup is
ordered, set-up the soup
spoon on the right side,
next to the appetizer
knife or cocktail fork.
Set up an additional
salad fork if a side salad
is ordered. If a dessert is
ordered, set-up the tea
spoon or fruit fork
(whichever is
appropriate) on the top
of the cover.
If there is an order of
wine, set up the
appropriate wine glass
on the right side, beside
the goblet
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
SELF CHECK 1.2-1
1. Identify the different kinds of table setting.

2. Explain the differences between the table service by giving its definition and
how service is being done.
a. American Service b. Buffet Service c. Russian Service d. French Service
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
ANSWER TO SELFCHECK 1.2-1
1. breakfast, lunch and dinner
2. a. AMERICAN SERVICE - This is formal than French, Russian or English and is
the most prevalent style in restaurants. Food is dished up on plates in the kitchen
and place before the costumer who may want coffee served with the meals.
b. BUFFET SERVICE - This is a type of service in which guest select their meal
from an attractive arrangement of food on long serving tables. The guests either
help themselves or are served by the chef’s standing behind the buffet tables.
c.RUSSIAN SERVICE is a combination of French and American service. Food item

is brought into the dining room, not on a plate as American Service, but on silver
platter from which it then is served by the waiter to the guests’ plates which have
been previously placed before the guests.
d. FRENCH SERVICE - This is formal type of service originated for European

nobility and presently enjoyed by a few who can afford the time and expenses of
meals served in this manner. The food is brought from the kitchen to the dining
room on heavy silver platters carefully arranges and garnished suitably and placed
on a rolling cart called a Gueridon.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
REPLACE TABLE CLOTH AND/OR PLACEMATS

able to know how to replace soiled table cloth or placemats.
Once the tablecloth/placemat is soiled, replace it immediately with a ne one.

Remember that after the function, changing of tablecloth/ placemat is a mjust,
though it is still looks clean and fresh. Tablecloth/placemat should be washed
immediately and dried under the sun most especially to prevent foul odor.
Tablecloth/should be well pressed before placing it on the table to look fresh and
clean and be attractive.
The proper placements of linens contribute much to the cleanliness and

attractiveness of the whole set up.
STEP IN DRESSING A TABLE

1. Get a clean and spotless table cloth with a size that fits the table. Holding
them between thumb and the first finger.
2. Hold the cloth open towards you, let the centerfold run straight at the
middle of the table
3. Make sure that the table top is fully covered. Also see to it that the cloth is
laid down such that the edges hang evenly on each side of the table.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
SELF-CHECK 1.2-2
True or False : Identify if the sentences below is true or false. Write your answer
on a separate sheet of paper.
1.Hold the tablecloth between your thumb and your first finger
2.You may use spotless table cloth with a size that fits the table.
3. When laying the table cloth, make sure that the table top is fully covered.
4. Once the table cloth is soiled, do not replace it immediately.
5. The proper placements of linens contribute much to the cleanliness and
attractiveness of the whole set up.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
ANSWER KEY 1.2-2
1.True
2. True
3. True
4. False
5. True
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
TASK SHEET 1.2-1
Title: Replace table Cloth
Performance Objective Given new cleaned table, table cloths and placemats,
you must be able to dress the tables in order that it
will be used for next service.
Supplies:  Table Cloth
 Pins
 Thumbtacks
STEPS/PROCEDURES
1. Proceed to your assigned table

2. Check the table for any dirt’s, such as dust , staple wires, thumbtacks.
3. Clean and Remove the dirt’s
4. Change the table cloths
5. Secure the table cloths
Assessment Method:
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Performance Criteria Checklist for Task Sheet 1.2-1
CRITERIA YES NO
1. Is the table check for stability?
2. Is the table clean?
3. Is the table dress with uniformity and balance promptly?
4. Does the materials tools that are not used store?
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Provide and Adjust Table Set-Ups Suitable For Menu Choices In Accordance
With Hotel Standards

able to adjust the table set-ups based on the menu choices.
Table setting refers to the way to set a table with tableware such as eating
utensils and dishware for serving and eating. The arrangement for a single diner is
called a place setting.
Place setting
Informal settings
Informal settings generally have fewer utensils and dishes but use a
stereotyped layout based on more formal settings. Utensils are arranged in the
order and the way a person will use them. Usually in Western culture, that means
that the forks, bread plate, spreader, and napkin are to the left, while knives,
spoons, drink ware, cups, and saucers are to the right, although the left-right
order is reversed in a minority of countries. Formally, in Europe, Mexico,
Argentina and Philippines, the cup and saucer will not be placed on the table until
the very end of the meal.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Formal
A formal table setting Utensils are placed about one inch from the edge of
the table, each one lining up at the base with the one next to it. Utensils on the
outermost position are used first (for example, a salad fork and a soup spoon, then
the dinner fork and the dinner knife). The blade of the knife must face toward the
plate. The glasses are positioned about an inch from the knives, also in the order
of use: white wine, red wine, dessert wine, and water tumbler.
The general rule with utensils is to start from the outside of your place setting,
and work your way toward the service plate (the main meal plate): soup spoon
first, then fish knife and fork, then service knife and fork.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
The Traditional Complete Set-Up
OTHER TYPES OF TABLE SETTING
Setting the table for breakfast may not be

feasible on busy days, but you can set aside
one day a week when you present the most
important meal on your best dishes and with
the proper place settings. Relax and enjoy your
cup of coffee, served with its matching saucer,
and treat yourself and friends or family by
using your nice dishes and silverware.
Setting a table for breakfast doesn't mean

spending a lot of money on fancy bone china or designer dishes, but it does mean
setting your own dishes out in the nicest way possible. Most breakfast place
settings include a cup and saucer for hot drinks, a juice glass for cold drinks,
silverware, salad-size plate for toast or muffin, and a bowl for hot or cold cereal.
Each person should have a salad-size fork, butter knife and two spoons -- a larger
one for consuming cereal and a smaller one for stirring the hot drink. Put the plate
at the center of the individual table setting, with the napkin and fork on the left
and the other silverware on the right. To the upper left of the plate is the juice
glass, while the cup and saucer go on the upper right.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
LUNCH
Simply start with a Basic Setting and add to it with these items:
 If a salad is to be served, the salad fork is placed to the left of the dinner fork.
Eliminate the salad fork if no salad is served or place it to the right of the
dinner fork to use as a dessert fork if appropriate. (The dessert fork can also
be brought to the table when dessert is served.)
 If soup is served, set the bowl on the plate and a soup spoon to the right of
the beverage spoon.
 Salad or bread and butter plates go to the left of the forks. Position butter
plates above the forks with the butter spreader placed across the plate.
 Cup and saucer go above the spoons with the handle toward the right. Wine
or water glasses can be positioned to the left of the coffee cup.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
DINNER
Begin with the setting for an informal dinner or luncheon and add to it using the
following ideas:
 White and red wine glasses (if necessary) along with the water glasses are
positioned to the left of the coffee cup.
 The beverage, soup and/or dessert spoons are to the right of the knife or can
be brought to the table when soup or dessert is served.
 To dress it up more, place a charger under the dinner plate.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
BUFFET
Legend:
1. Cold Dishes – Appetizer, Salad and Cold Platters

2. Cold/ Salad Plate for Cold Dishes
3. Serving Spoon and Fork for Cold Dishes
4. Soup Bowl for the Soup
5. Hot Dishes, arranged in proper sequence
6. Dinner Plate for Hot Dishes
7. Dessert
8. Dessert Plate
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
SELF-CHECK 1.2-3
Direction: Draw and label the Complete Set Up For a buffet in a separate sheet of
plain and clean paper.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
ANSWER TO SELF-CHECK 1.2-3
SET UP OF BUFFET TABLE
Legend:
1. Cold Dishes – Appetizer, Salad and Cold Platters

2. Cold/ Salad Plate for Cold Dishes
3. Serving Spoon and Fork for Cold Dishes
4. Soup Bowl for the Soup
5. Hot Dishes, arranged in proper sequence
6. Dinner Plate for Hot Dishes
7. Dessert
8. Dessert Plate
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
JOB SHEET LO 1.2 - 3
TITLE Perform Different Table Setting
Performance Objective: Given all the needed service wares you
must be able to create at least 3 table
settings.
Supplies : Flatware
Silverwares
Glassware
Hollowware
Equipment : Tables, Chairs, Cloths, and Trolley
Steps/Procedures:
1. Checks the condition of different service wares

2. Collects all the service wares need for table setting
3. Bring and arrange all service wares in the station
4. Checks tables and chairs
5. Clean and skirt table
6. Set up the service wares depend on the type of set up given by the instructor.
7. Double Check the set up
8. Present the set up to the Head waiter for checking
Assessment Method:
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Performance Criteria Checklist for Job Sheet 1.2-1
Task: Perform Different Table Setting
Criteria Yes No
1. Are the service wares serviceable?
2. Are the service wares transport from pantry to station using
appropriate trays or trolley with cover?
3. Are the service wares arranges and stacks in the station
properly for a pass and safe service
4. Are the tables set ups perform based on standard operating
procedures required by the headwaiter.
5. Is the proper handling of tools and equipment observe?
6. Do you wear proper personal protective equipment in setting
up to avoid direct contact with the service wares?
7. Do you washes hands before performing the set-up.
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
WRITTEN EXAM
TEST I: MULTIPLE CHOICE I: CHOOSE THE CORRECT ANSWER AND ENCIRCLE

THE LETTER OF YOUR CHOICE:
1. What is the other term for “ Russian Service”?
a. Buffet service b. Family service c. Plate service d. Platter service
2. Who to serve first with a number of guest in the table?

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

a. Appetizer b. Dessert c. Main Course d. Sorbet
4. What kind of meat when server use is applesauce?

a. Beef b. Lamb c. Pork d. Veal
5. What kind of vegetable is morel?

a. Lettuce b. Mushroom c. Onion d. Tomato
6. What is the most expensive caviar?

a. Beluga b. Iranian caviar c. Ossetra d. Sevruga
7. What 3S mean in the restaurant dictionary?

a. smile, shout, shy b. support, share, short c. standard, summary d. scraping,
segregating, stocking
8. What first item/s the server should remove from the table to show that the table
is ready for cleaning and resetting to the next service?
a. ashtray b. napkin c. salt & pepper shaker d. water goblet
9. What is the dinner plate size in diameter?

a. 12” b. 10” c. 9” d. 8”
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
10.Who to report to when guest complain about service?
a. colleagues b. executive chef c. security guard d. supervisor/manager
11. When guest is seated, what is the item the server is removing from the table
and placing on guest lap?
a. Dinner plate b. napkin c. salt & pepper shaker d. table cloth
12.How will you handle complaint?

a. give guest souvenir, offer them food b. ignore guest, pretend doing something c.
run and snub the guest, laugh at them d. stop and address the complaint, clarify
the problem
13.What is the main ingredients when making sabayon?

a. egg shell b. egg white c. egg yolk d. quail egg
14.Using American service, which side of the guest you use when serving
beverages?
a. Front b. Left side c. Right side d. Top side
15.What is the correct sequence in serving meals?

a. salad, coffee, main course, soup b. soup, salad, main course, dessert c. main
course, dessert, soup, salad d. coffee, appetizer, main course, salad
16.What jewelry the server is allowed only to wear?

a. anklet b. bracelet c. necklace d. wedding ring
17.What are the three different method of cleaning and sanitizing?

a. 3 bucket method b. 3 range method c. 3 cleaning method d. 3 washing method
18.How long, at least, a waiter can wash his hands using soap in running water at
the sink?
a. 10 seconds b. 20 seconds c. 30 seconds d. 40 seconds
19.What most not allowed doing by the guest when queuing at the buffet table?
a. Counting money b. rubbing hands c. smoking cigarettes d. talking to
colleagues
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
20.The usual code for “out of stock” item is
a. 27 b. 34 c. 48 d. 86
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
ANSWER TO WRITTEN EXAM
1. C
2. A
3. A
4. D
5. B
6. A
7. D
8. A
9. B
10.D
11. B
12.D
13.C
14.C
15.B
16.D
17.A
18.B
19.C
20.C
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
RECORDS OF ACHIEVEMENT
Module: Provide Food and Beverage Service
Learning Outcome # 1 : Prepare Dining/Restaurant Service
1. Dining/Restaurant areas and customer facilities were checked for cleanliness
prior to service and corrective actions were taken when required.
2. Dining environment was prepared and adjusted to ensure comfort and
ambience to customers as appropriate.
3. Set up furniture in accordance with enterprise requirements, bookings,
customer request, convenience and safety.
4. Equipment were checked and prepared for service.
5. Menu variations and daily specials were verified with kitchen staff based on
establishment policy and guidelines.
COMMENTS :
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
Learners have satisfied the above performance criteria.

Learner’s signature : ______________________
Trainer’s signature: _______________________
Date: ___________________________________
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Learning Outcome # 2 : Prepare and set tables
1. Prepare and set tables according to establishment and /or customer’s special
request.
2. Check cleanliness and condition of tables prior to service.
COMMENTS :
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Date: ___________________________________
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Module : Provide Food and Beverage Service
Learning Outcome # 3 : Welcome customers
1.Lead the customer towards the table
2.Walk a little a head of customer when escorting
3. Endorsed them to the captain or waiter and assist them in getting seated
according to table allocation
4. Captain or waiter pulled the chair for the lady and assist her in getting seated
5. Presented menu and drink lists
COMMENTS :
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Date: ___________________________________
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Learning Outcome # 4 : Take and process orders
1. Orders are taken and recorded accurately with minimal disruption to
customers
2. Recommendations and suggestions are made to assist customers with drink
and meal selections
3.Customer questions on menu items are answered correctly and courteously in
accordance with enterprise policy
4. Information about any special requests, dietary or cultural requirements are
relayed accurately to kitchen where appropriate
5. Ordering systems were operated correctly in accordance with establishment
procedures
6. Glassware, service ware and cutlery suitable for menu choices are provided
and adjusted in accordance with establishment procedures
COMMENTS :
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Date: ___________________________________
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Learning Outcome # 4 : Serve and clear food and drinks
1. Food and beverage collections were collected promptly from service areas,
checked for presentation and conveyed to customers safely
2. Flow of service and meal delivery is monitored in accordance with enterprise
procedures
3. Delays of deficiencies in service were recognized and followed up promptly
based on enterprise policy
4.Food and beverage were served courteously in accordance with establishment
standards and hygiene requirements
5. Additional food and beverage were offered and served at the appropriate times
6. Tables were cleared of crockery, cutlery and glassware at the appropriate time
and with minimal disruption to customers
7. Accounts were organized, presented and processed in accordance with
8. Bid goodbye to guests courteously from the restaurant/dining area and table
appointments are re-set
COMMENTS :
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Date: ___________________________________
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
Learning Outcome # 6 : Close down restaurant/dining area
1. Equipment were stored and/or prepared for the next service in accordance
with establishment procedures
2. Restaurant/dining area was cleared, cleaned or dismantled in accordance
with establishment procedures and safety requirements
3. Re-set tables correctly for the next service in accordance with procedures
and requirements
4. Services was reviewed and evaluated with colleagues identifying possible
improvements
COMMENTS :
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Date: ___________________________________
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |
REFERENCES
Claudio, Virginia Serrano. MEAL MANAGEMENT & TABLE SERVICE

Costas, Katsignis, Mary Porter, Chris Tomas. THE BAR AND BEVERAGE BOOK
Erdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIINES
Roldan, Amenila S. FOOD SERVICE AND BARTENDING
Gapuz, Christielynda. WORKBOOK IN WAITERING
Ditan, Joseph Linford. FUNDAMENTALS OF FOOD & BEVERAGE SERVICE
OPERATION
Brown, Graham. THE WAITER’S HANDBOOK
Buted, DEXTER R. BASIC RESTAURANT SERVICE
www.Questia.com/Journals. Google Ads. Questia Online Library Www.
Wikipedia.com
https://www.hunker.com/12154975/how-to-set-a-table-for-breakfast
https://www.tasteofhome.com/article/how-to-set-a-table/
DATE DEVELOPED:
FOOD AND ISSUED BY:
ICI Page |

CBLM - Prepare The Dining Room

Загружено:

Сведения о документе

Оригинальное название

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

CBLM - Prepare The Dining Room

Загружено:

Авторское право:

Доступные форматы

COMPETENCY BASED LEARNING MATERIAL

Qualification Title : Food and Beverage Services NC II

Unit of Competency : Prepare the dining room/restaurant area for service

Module Title : Preparing the dining room/restaurant area for

You are required to go to a series of learning activities in order to complete each

FOOD AND BEVERAGE DATE DEVELOPED:

No. Unit of Competency Module Title Code

Welcome guests and Welcoming guests and

Promote food and Promoting food and

Provide room service Providing room service TRS512391

FOOD AND BEVERAGE DATE DEVELOPED:

Qualification Title : Food and Beverage Services NCII

1.Take table reservations

L.O 1 Take Table

1.1 Inquiries are answered promptly, clearly and accurately.

L.O. 2 Prepare service stations and equipment

L.O. 3 Set-up the tables in the dining area

L.O. 4 Set the mood/ambiance of the dining area

4.1 Lights are adjusted according to time of the day.

FOOD AND BEVERAGE DATE DEVELOPED:

MON TUE WED THUR FRI SAT

Preparing customers and dining areas

PROPER USE AND MAINTENANCE OF SERVICE EQUIPMENT AND SUPPLIES

PURPOSE CHINAWARES FLATWARES HOLLOWARES

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

The Pyramid Napkin Fold

This classy napkin folding technique is

1. Lay the napkin face down in front of you.

The Bird Of Paradise Napkin Fold This is a

The Lotus Napkin Fold

1. Lay the napkin face-down in front of

The Candle Fan Fold

The Diamond Napkin Fold

1. Identify at least five napkin folding and its procedures

Performance Criteria Checklist

Trainee’s Name__________________________ Date ________________

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

The standard set up of restaurant and function rooms vary depending on

This is formal type of service originated for European nobility and

i. Chef De Rang (for experienced waiter) seats the guest when a

b. A captain waiter to seat guest

c. A wine steward to serve wine

The principal technique of Russian Service is that every food item is

Russian Service is a combination of French and American service due

AMERICAN TABLE SETTING

TABLE SET UP PROCEDURES

STEPS PROCEDURES RATIONALE/ADDITIONAL

5. Lay down the silver Place dinner fork on the

1. Identify the different kinds of table setting.

c.RUSSIAN SERVICE is a combination of French and American service. Food item

d. FRENCH SERVICE - This is formal type of service originated for European

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

Once the tablecloth/placemat is soiled, replace it immediately with a ne one.

The proper placements of linens contribute much to the cleanliness and

STEP IN DRESSING A TABLE

1. Proceed to your assigned table

Performance Criteria Checklist

Trainee’s Name__________________________ Date ________________

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

OTHER TYPES OF TABLE SETTING

Setting the table for breakfast may not be

Setting a table for breakfast doesn't mean

1. Cold Dishes – Appetizer, Salad and Cold Platters

Trainee’s Name__________ Date

Trainee’s Name__________ Date

Trainee’s Name__________ Date