FBS Q1 M1 Revised PDF

Senior High School
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Food and
Beverage Services
NCII
Quarter 1
Module 1: Prepare the Dining
Room/Restaurant Area for Service
Department of Education • Republic of the Philippines

Food and Beverage Services– Grade 11
Alternative Delivery Mode
Quarter 1-4 – Module 1-4
First Edition, 2019
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Published by the Department of Education

Secretary: LEONOR M. BRIONES
Undersecretary: DIOSDADO M. SAN ANTONIO
Assistant Secretary: ALMA RUBY C. TORIO
Development Team of the Module

Writer: Jay C. Mila
Content Editor: Cherry Q. Sadicon; Fe L. Dalugdug; Shiela T. Arellano; Jorge
Martin D. Laya, MBA – HM
Language Editor: Josephine Labares
Proofreader: Marshaliza L. Ragot
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Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairperson: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Jonathan S. De la Peňa, PhD, CESO V
Schools Division Superintendent
Rowena H. Para-on, PhD
Assistant Schools Division Superintenden
Mala Epra B. Magnaong
CES, CLMD
Members: Niel A. Improgo,PhD, EPS-LRMS; Dr. Bienvenido U.
Tagolimot, EPS-AMD; Erlinda G. Dael, PhD, CID Chief;
Norberto E. Rosales EPS, TLE-TVL; Cieleto B.
Magsayo,LRMDS Manager; Lucila L. Paclar, Libararian; II, Kim
Eic G. Lubguban, PDO II
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Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000
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E-mail Address: region10@deped.gov.ph
2
Food and Beverage
Services NCII
Quarter 1 - Module 1:
Prepare the Dining
Room/Restaurant Area for
Service
This instructional material was collaboratively developed and reviewed by
educators from public and private schools, colleges, and/or universities. We
encourage teachers and other education stakeholders to email their feedback,
comments, and recommendations to the Department of Education at
action@deped.gov.ph.
We value your feedback and recommendations.
Department of Education Republic of the Philippines
3
TABLE OF CONTENTS
Cover Page 1
Copyright Page 2
Introduction 6
Pre-Test 8
Definition of Terms 12
Lesson 1. Food and Beverage Operation
Lesson Information 1.1 13
Self-Check 1.1 True or False 18
Activity 1.1 Video Clip 18
Activity 1.1.2 Simple Recall 18
Lesson 2. Taking Reservation

Self-Check 1.2 Enumeration 23
Activity 1.2 Performance Task 23
Lesson 3. Preparing Service Station and

Equipment/Utensils and Supplies
Self-Check 1.3.1 Identification 30
Self-Check 1.3.2 Enumeration 30
Activity 1.3.1 Performance Task 31
Activity 1.3.2 Picture Hunting 32
Enrichment Activity 1.3.1 True or False 33
Lesson 4. Setting up Table Appointments in the Dining

Area
Definition of Technical Terms 34
Self-Check 1.4.2 Labelling/Identification 55
Self-Check 1.4.3 Identification 56
Self-Check 1.4.4 True or False 56
Activity 1.4.2 Think and Draw 58
Lesson 5. Setting the Mood/Ambiance of the Dining

Area
Activity 1.5.2 Performance Activity 66
Post-Test 67
Answer Key 71
4
References 76
Curriculum Vitae 78
5
Introduction
Welcome to the course of Food and Beverage Services!
This Module, which consists of five (5) Learning outcomes, food and beverage
operations, taking reservation, preparing service stations and equipment/utensils and
supplies, setting up table implements in the dining area, and setting the
mood/ambiance of the dining area, is designed to equip you, TVL Learners, with
essential Knowledge, Skills, and Attitude in Food and Beverage Services in
accordance with the industry standards which lead you to National Certificate Level
II.
The Module contains the following:

Pre-Test Determines your prior learning on unit of
competencies you are about to take.
Definition of Technical Helps you understand unfamiliar words used in

Terms this module.
Lesson Information Provides you important knowledge, principles,

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

module.
Activity Provides you the application of the knowledge

and principles you have gained from the lesson.
It further enhances your skills by performing
prescribed tasks.
Further, this is a self-paced and user-friendly Module for the achievement of the
prescribed learning competencies. It also prepares you to be at the forefront of the
fast-growing world of industry and in your quest for higher education, middle-skills
development, employment, and entrepreneurship.
We hope that this material will be of great help to you!
6
Overview
This Module contains several lessons. To make the most out of this, you need
to do the following:
1. Take the Pre-Test, your score will determine your knowledge of the lessons. If
you get 100% of the items correctly, you may proceed to the next Module;
otherwise, go through the lessons and review those items which you missed.
2. Read and understand the Lesson Information in each Learning Outcome. The
Lesson Information contains important notes or basic information that you need
to know. This would tell you what you should know and do at the end of this
Module.
Use the References and Definition of Technical Terms as your guide. They can
be of great help during your learning journey.
3. After reading the Lesson Information, answer the Post-Test to find out how much
you have learned. If you do not get all the test items correctly, go back to the
Lesson Information. This will ensure your mastery of basic information.
4. Perform the required Learning Activities. They consist of one or more tasks for
you to accomplish. It is not only enough that you acquire content or information,
but you must also be able to apply what you have learned in real life situations
and evaluate your performance using the Scoring Rubrics.
What to Learn in This Module?
At the end of the of the lesson, you should be able to:
LO. 1 Discuss Food and Beverage Operations

LO. 2 Take Reservation
LO. 3 Prepare Service Station and Equipment/Utensils and Supplies
LO. 4 Set up Table Implements in the Dining Area
LO. 5 Set the Mood/Ambiance of the Dining Area
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Pre-test
Instructions
Read and analyze each statement carefully. Choose the letter that is best fitted in
each statement. Write your answer/s in your notebook.
1. What type of an advance arrangement is made to book a table in a certain
restaurant?
A. Table Setting C. Table Setup
B. Dining Reservation D. Fast Food
2. Which type of reservation system depends on the person designated,

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

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

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

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

I. Decide on what design you are going to do that fits the occasion.
II. Fold the skirting cloth to the center to get the middle.
III. Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
IV. Skirt the table using and combination of pleats.
V. Lay the top cloth and fastened with thumbtacks at the edge of the table.
VI. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
VII. Get the center front of the table.
VIII. Start fastening the cloth push a pin down to secure it on the edge of
the table.
IX. Prepare the needed materials.
A. I – II – III – IV – V – VI – VII – VIII – IX
B. I – IX – VII – VI – V – II – VIII – III – IV
C. IX – I – V – VI – VII – II – VIII – III – IV
D. IX – I – VI – V – VII – VIII – II – IV – III
9. What is the purpose of checking the contrast as well as the color between
table appointment and centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointments
D. Signifies the mode and motif of the occasion
10. Which of the following is considered to be the primary importance of proper

table setting?
A. Affects the mood of the meal and the diner’s enjoyment which can
even affect their digestion
B. Saves space on the table and makes the serving more efficient
C. Serves as a guide for the server to identify the next course
D. Makes the guest feel extra special and promotes correct table
etiquette
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11. What table napkin fold can be created based from the given procedure
below?
I. Lay the napkin face-down in front of you.
II. Fold the napkin in half to from a triangle with the open ends point away
from you.
III. Fold the right-corner up so that the point rests directly on top of the
middle- corner. The edge of this new flap should lay on the center line
of the napkin.
IV. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
V. Flip the napkin over.
VI. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
VII. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
A. Banana C. Crown
B. Bird of Paradise D. Bishop Hat
12. What should be the first consideration in choosing the style of table skirting?
A. Where you intend to display it and how often you will be using the
table skirt
B. The color, theme or motif of the dining area
C. The occasion, time and resources
D. Number of guest/s and manpower available
13. Which factor significantly affects the immediate consciousness of guests

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

A. Upper left side
B. On the top of the charger
C. Left side, nearest to the charger
D. Right side, nearest to the charger
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17. It is also known as Gueridon type of table service.
A. American Style C. French Style
B. English Style D. Russian Style
18. What type of glass is usually used for long drinks, fizzes, and fruit juices?
A. Collins Glass C. Champagne Flute
B. Brandy Snifter D. Old Fashioned Glass
19. What kind of dinnerware measures 12” in diameter, and used as under liner
for sit-down formal dinner?
A. Dinner Plate C. Luncheon Plate
B. Charger D. Platter
20. From the figures below, what is the best set-up for a conference type of
meeting?
A. C.
B. D.
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Definition of Technical Terms
Ambiance The mood of feeling in a place.
Cafeteria A restaurant serving mostly cooked or ready-to-eat food

arranged behind a food serving counter.
Cover A cover is the space required on a table for table appointment for
one person to partake of a meal.
Manual A manual booking system whereas a hostess usually answers the

reservation phone to record the details of a dining reservation/s which might
System include taking guest/s credit card information/s as a guarantee.
Mis-en-place A French term which mean “put into place” during the pre-service
preparations.
Online A type of reservation system that uses a specific paid booking

Reservation platform via an internet website, where all necessary information
System needed for reservation is keyed-in by the guest.
Pax The number of person/s booked for dining in the restaurant.
Reservation An advance arrangement to secure dining bookings in restaurant

or hotel.
Restaurant A food-service establishment that serves prepared food to guests.
Station Mis- The preparation of a waiter’s station in the food service.

en-place
Table An advance booking arrangement made in specific restaurant
Reservation which might include but not limited to table preferences, food
orders and other important details.
Table The process of making a table more attractive, usually done in

Skirting buffet type of table service. Twenty (20) meters of cloth is
commonly recommended to ensure that all sides of the table are
completely covered.
Walk-in A guest who visits a food service establishment (e.g. Restaurant),

Guests without any prior seat reservations.
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Lesson Information 1.1
Food and Beverage Operations
The Restaurant
A restaurant is a food-service establishment that serves prepared food to

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

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

1. To provide food and beverage, served attractively fulfilling customer
expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.
Types of Restaurants
Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food arranged
behind a food-serving counter. A patron takes a tray and pushes it along a track in
front of the counter. Depending on the establishment, servings may be ordered from
attendants, selected as ready-made portions already on plates, or self-serve of food
of their own choice.
Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all other
considerations.
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Casual Dining Restaurants
A casual dining restaurant is a restaurant that serves moderately priced food
in a casual atmosphere. Except for buffet- style restaurants, casual dining
restaurants typically provide table service. Casual dining comprises of a market
segment between fast food establishments and fine dining restaurants.
Family Style Restaurants

Family style restaurant are restaurants with a fixed menu and fixed price,
usually with diners seated at a communal table such as on bench seats. Often these
restaurants provide children play area.
Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic dishes
and/or authentic ethnic foods. They specialize in a multicultural cuisine not
specifically accommodated by any other listed categories. Example: Asian Cuisine,
Chinese Cuisine, Indian Cuisine, American Cuisine etc.
Staffing and Management
The focus of recruiting service personnel and management staff should be

effective delivery of services and proper management on daily basis, plus long-term
goals of the restaurant. Restaurant staffing depends on size, covers, style, and type
of the food and extent of the operation. But remember, the key for effective
management and service delivery is teamwork. The following personnel shows a
structure of medium size casual dining restaurant.
Restaurant Manager
This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service and
is responsible for any staff training that may have to be carried out, on or off the job.
He or she may make out duty rosters, holiday schedules, and hours on and off duty,
so that all the service areas and outlets run efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are
efficiently carried out and that nothing is forgotten. The captain helps with the
compilation of duty rosters and holiday schedules, and may relieve the restaurant
manager, on their days-off.
Waiter
The waiter must be able to carry out the same work as the station headwaiter
and relieve him on days-off. The waiter will normally have less experience than the
station headwaiter. Both the waiter and the station headwaiter must work together as a
team, to provide efficient and speedy service.
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Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and
possibly wishing to take up food service as a career. During service, this person will
keep the sideboard well filled with equipment, and may help to fetch and carry items,
as required. The trainee carries out certain cleaning tasks during the pre-preparation
period. He may be given the responsibility of looking after and serving some
appetizers or smaller courses, from the appropriate trolleys.
Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the
service of meals. He must also be a salesperson. This employee must have a good
knowledge of all beverages available, the best wines to accompany certain foods
and the liquor licensing laws applicable to the establishment and area.
Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly, on
arrival at the restaurant. The host should "Meet, Greet and Seat" the guest. The
host/ess should make sure that; guests leaving the restaurant have enjoyed their
meal. The host/ess is usually the final contact point for the guest and this is a "sales"
opportunity.
Barman
This person must have a good knowledge about the ingredients and methods
needed to make alcoholic and non-alcoholic drinks.
Food Service System
1. Conventional Food Service System

This service system is the most common of all the systems in the food service.
In this kind of system, ingredients are assembled, and food/dish are produced
onsite. This system is usually used in cafeterias, restaurants, small hotels and
school canteens.
15
2. Centralized (Commissary) Food Service System
Centralized Foodservice is also known as central kitchen or food factory. In
this kind of system, food is prepared in one place then transported to satellite
kitchens. This system is most effective when mass production is required, airline
industry is an example of establishment that uses centralized foodservice system.
3. Ready –Prepared Food Service System

In ready prepared foodservice system, the food is produced onsite, it is usually
chilled or frozen then reheated and served to customers on site and readily available
to the customers. Ready prepared foodservice system is usually used by hospitals
and prisons.
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4. Assembly- Serve Food Service System
In this system, food is purchased then stored either chilled or frozen for later
use. Then it will be portioned and reheated and served to customers. It is usually
used by in-flight caterers.
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Self-Check 1.1 True or False
Directions:
Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your
answers in your notebook.
___________ 1. Conventional food service system is the most common of all
systems in foodservice operation.
___________ 2. The food is produced on-site, it is usually chilled or frozen then
reheated and served to customers on-site and readily available
to the customers.
___________ 3. Food is purchased then stored either chilled or frozen for later
use.
___________ 4. A Family style restaurant serves moderately priced food in a
casual atmosphere.
___________ 5. Hotels often specialize in certain types of food or present a
certain unifying, and often entertaining theme.
Activity 1.1.1 Video Clip
Directions:
Using the internet, research a video clip that shows the “Highlights of the Duties and
Responsibilities of Service Personnel in the Restaurant”. Present your researched
output to the trainer/teacher for evaluation.
RUBRIC FOR VIDEO CLIP EVALUATION

The student was able to submit an output that: Score
• presents 100% of the given task’s presentation 5
• do not present the given tasks presentation 1
Activity 1.1.2 Simple Recall
Directions:
Provide what is being asked. Write your answers in your activity notebook.
1. List down the five different types of restaurant.
2. Enumerate the six different service personnel of a restaurant.
3. Write down the four types food service systems.
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Taking Reservation
Types of Restaurant Reservations

These are two types of restaurant reservations, the manual reservation and
online reservation. The Manual Reservation System depend on the person
designated, usually a host or hostess, to answer the phone, record the details of the
said reservation and taking their credit card information as guarantee.
They may also answer guest questions, give accurate directions to the
restaurant, and provide clear information about parking. Forms will be used for
reservation customer details. Systems and processes have to work so the
information collected can be stored and made available on the dates it is required.
Product information such as room types, menu items, rate sheet prices, car
types, live entertainment, bus destinations, will all be in the form of brochures,
charts, and hand-outs for the staff. Accounting processes to collect the method of
payment would be a cash register, petty cash box, manual credit card machine or
cashier to process the money.
On the other hand, the Online Reservation System makes use of the internet
through a website, where all the necessary information needed for reservation is
keyed-in by the guest. Other information about the restaurant, such as directions to
the place, parking, active promotions and discounts are also available online, instead
of depending on the host or hostess for details.
It also provides up to date "real time" information on availability at the push of

a button. When a reservation is recorded the availability is automatically altered.
Displays a suitable screen to input customer information and requests.
A computer system may have a "history" of any guest who has used the
establishment previously. It can store information such as preferred room type,
record of request, date of last stay, even the amount spent previously
The Elements of Reservation

People make reservations for convenience and security. Many people like to
plan out their holiday or business trip to feel secure in the knowledge that they have
a room waiting for them, they have a prepared table for comfortable dining, they
have a flight booked to take them back to their home or next destination, and know
they have seen all the attractions of the city during their stay. The role of reservations
staff is to ensure that they process all reservations in an efficient and professional
manner.
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Types of Bookings
• Accommodation suppliers – guests will need to have room bookings processed
in order to stay at establishments that provide accommodation such as hotels,
apartments, resorts, guest houses, caravan parks.
• Aircraft – passengers need to have "Seats" booked for all types of air travel they
undertake. These bookings will vary according to the airline chosen, class of
travel such as first class or economy, date of flying (e.g. high season or low
season or facilities that are included such as food or movies).
• Cruise ships – passengers on cruise ships need to make bookings for the dates
of their cruise. This sort of reservation may include meals while on board.
• Coaches or buses – to travel from one place to another or to visit a tourist
destination.
• Limousines (rental cars/vans) – customers can book transport to either drive
themselves around or have a chauffeur included with the vehicle.
• Day/extended tours – includes meals and maybe accommodation and entrance
fees to tourist parks.
• Dining and meal reservations – table bookings for restaurants and/or eating
houses.
• Entertainment – a ticket booking such as theatre or music concerts.
• Tourist attractions – events such as the different ethnic festivals of the
Philippines.
• Other venues – some Airlines will book accommodation for guests. If one hotel
is fully booked, they might make a reservation at another hotel. Travel agent’s
book theatre or concert tickets.
Some Ways to Check Availability

1. Ability to offer alternatives when the requested booking is not available.
2. Provide information on the costs and product features.
3. Record the details and requirements of the person making the
reservation; a way of recording the acceptable method of payment and provide
confirmation details.
Ways Reservations May Be Received

Reservations can be received by an establishment in many ways depending
on where they are, what they are offering and what technologies they have
available.
1. Over the telephone – customers dial the establishment directly.

2. In person – the customer comes into the establishment and communicates
directly with the staff.
3. Mail – in some countries today, this is almost an extinct form for making a
reservation.
4. Email – a booking done through an e-mail address.
5. Facsimile (fax) – this is another form of communication that is being replaced
by technology.
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6. Internet – an on-line booking via a website.
7. Third party reservations – a booking that uses a reservation company to
make a booking for you e.g. Wotif, Asia Rooms, Statravel, Showbizasia.
8. Central reservation service – a central reservation service that controls
reservations for several venues.
9. Same chain referral – a reservation that has been referred from another
establishment belonging to the same group, for example: Asian Car Rental,
Hyatt Hotels, and Hilton Spas.
How to Take Table Reservations

Before taking a reservation, make sure you know the answers to the questions
which are likely to be asked. Following are tips and some possible questions in
taking reservations:
Tips in Taking Table Reservations

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

1. What kind of cuisine do you offer? (E.g. French, Italian, Cantonese, and
Modern Australian).
2. What style of menu do you offer? (Á la carte or Table d ‘hote)
3. Do you accept credit cards? If yes, which credit card do you take?
4. Can we bring in other food and drinks bought from outside?
5. Is there a corkage for food and drinks bought from outside? If yes, please
how much?
6. What time do you start serving? For lunch? For dinner?
7. Do you accommodate children?
8. Do you cater persons with disability?
9. Are all rooms air conditioned?
10. Do you have parking facilities?
11. Do you cater specific functions?
12. Do you have smoking area?
13. How do we get there? What is the nearest landmark?
21
Telephone Ethics
Telephone plays an important role in times of reservation on phone. Perfect
telephone handling ensures efficiency of the reservation agent which at the same
time upholds standard. Telephone ethics are set of moral principles used when
handling telephone.
Let us look at the tips that will help you communicate better over the phone:
1. Greeting – telephone conversation expects you to open the conversation with
a nice greeting.
2. Take permission and be polite – a polite word or two always helps in bringing
warmth into the conversation.
3. Identify self and the organization – always introduce yourself before getting
into any conversation.
4. Clarity – do not use broken phrases. Always use a clear, &simple language.
5. Purpose of the call – think through exactly what you plan to say and practice
before you place the call. Jotting down the items you want to discuss.
6. Know your timeline and keep it short.
7. Avoid fillers and keep it interesting – filler words like “um and uh” must be
avoided during telephone conversations.
8. Smile through the phone – keep a “smile in your voice”.
9. Find some quiet place – clearly without background noise.
10. Summarize, paraphrase and close – always end the call with a pleasantly.
22
Self-Check 1.2 Enumeration
Directions:
Provide what is asked by the given statement and/or questions. Write your answers
in your activity notebook.
1. What are the two (2) types of restaurant reservations?

2. What is an online reservation?
3. Enumerate all the types of bookings.
4. In what ways you will receive the reservations?
5. What are the possible questions when taking reservations?
Activity 1.2 Performance Task
Directions:
Find a pair and execute taking a table reservation/s over the phone. Using the given
form below, supply what is asked on the first column while processing reservations.
Time and Date of

Reservation
Event or Function
Date and Time to use the
Reservation
Name/Phone # of the
Person Making the
Reservation
Name/Phone of who will
use the Reservation
Number of Person
Special Request
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Preparing Service Station and Equipment/Utensils and Supplies
Dinnerware
This is usually used in serving main courses, salads, breads and other
specialized hot and cold desserts.
1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9 inches in diameter. It comes in
round and oval shapes that are used to hold several portions of food.
2. Place plate/Show plate/Charger – a 12’’ plate, used as under liner for formal
sit-down dinners and not used to serve neither food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main course.
4. Fish plate – an 8-9’’ plate.
5. Luncheon or Breakfast plate – a 9’’ plate used for multiple purposes, like
informal daily dining, breakfast, or under plate for soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or dessert.
Usually this goes with an under-liner plate.
7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may be
used as under-liner for stemmed beverages ware, cereal or soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving breads, molded salads,
rice or desserts.
9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice.
Sometimes for salads with dipping sauce or dressing.
Flatware
This is usually used in the process of having a meal, getting the food from
the chinaware or dinnerware. Others are used in serving food and cutting the food.
1. Serving spoon and fork – for serving main dish and vegetables.
2. Butter Spreader – a small broad spatula – like knife, used to spread butter
and marmalades. It is approximately 5 to 6 inches long with a rounded or
slightly wide tip.
3. Soup ladle – for soup from a soup tureen.
4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out of
casseroles.
5. Snail tongs or Escargot – for holding in the shell so the snail fork can extract
them.
6. Pastry tongs – for picking up and serving pastries.
7. Dinner spoon – for main course; this is commonly used to consume rice in
Asian countries like Philippines.
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8. Dinner knife – a table knife with straight serrated cutting edge that is broad
with a rounded tip, used for entrées. It is used to cut and push food and is laid
on the table at all meats, except when soup is served.
9. Soup Spoon – it is a large or rounded bowl, used mainly for soup.
10. Teaspoon – the average teaspoon measure approximately 5 ½ to 6 ¼ inches
in length; is used only for informal dining to stir hot beverages (coffee) and eat
solid food.
11. Dessert spoon and fork – an elongated oval spoon used for dessert.
12. Demitasse spoon – half the size of the regular teaspoon, used together with
demitasse cup for after dinner coffee or hot chocolate, at an average length of
3 to 4 inches.
13. Fish knife – a pointed hook like tip used for fish appetizer like smoked salmon,
pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches long.
It features a wide blade with a dull edge and a tip made with a notched point.
14. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼ – 7
¾ inches in length.
15. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It is
approximately 8 ¼ to 9 inches long.
16. Salad knife – for salad like chef’s salad and Caesars salad.
Glassware
This is usually used in beverages/drinks or any liquids. It is also used in non-
alcoholic and alcoholic drinks. There is a specific glass intended for any beverages,
example white wine glass is for white wine.
1. White wine glass – for serving white wines in general. It is generally narrow
but not as narrow as champagne flute, with somewhat straight or tulip shaped
sides, allowing the chilled wine to retain its temperature. It has a smaller mouth
to prolong the coolness of chilled wine.
2. Red Wine Glass – also burgundy glass, for serving red wine in general,
specifically burgundy, Pinot Noir and Merlot. It is characterized by its rounder;
the mouth is wider which gives the wine a chance to breathe.
3. Whisky sour glass – for whisky sour drinks, rum or brandy sours.
4. Brandy snifter – for brandy, cognac, Armagnac, and fine champagne (Remy
Martin) to capture its aroma.
5. Collins glass – it is usually used for long drinks, fizzes and fresh fruit juices
like fruit punch, Tom Collins, Singapore Sling, and Tequila Sunrise.
6. Margarita Glass – for champagne cocktails. It has curve between the mouth
and the stem.
7. Lowball glass Lowball glass/Rock glass/Old fashioned glass – is a short
tumbler used for serving liquor “on the rock”, meaning over ice, or cocktails
having few ingredients. It is named after the Old-Fashioned cocktail, White
Russian that is traditionally served in such glass.
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8. Champagne flute – for serving champagnes or sparkling wines. It is
characterized by a long stem with a tall, narrow bowl on top; the shape keeps
the sparkling wine attractive and inviting during its consumption.
9. Cocktail/Martini glass – for Martini, Manhattan, Rob Roy, Grasshopper, Pink
Gin, Gin Sling, Rusty Nail, Gibson and Negroni. It has a cone shaped bowl on
a stem above a flat base used to serve cocktail.
10. High ball glass – It is a glass tumbler which holds same volume of liquid as
Collins glass but stouter in shape and is used to serve highball cocktails (spirits
mixed with water, tonic, soda, and ginger ale) and other mixed drinks like juices
and soft drinks.
11. Pilsner glass – it is used to serve various types of light beers but is intended
for pilsner; made to showcase the color, clarity and to maintain a nice head for
the pilsner.
12. Water goblet– used for serving water.
Other Specialized Utensils

This utensil also aids the process of serving food to the guests. It may be
directed to the guests need or to waiter’s or server’s tool.
1. Pasta server – used for serving pasta like spaghetti and noodles.
2. Cup and saucer – hollow bowl that supports a cup, it is used to serve coffee
or tea.
3. Bouillon cup – made for serving broth-based soups (or bouillon). The bowl of
the cup is narrower and deeper than that of the cream soup bowl, the purpose
is to better retain the heat of the bouillon by limiting the surface area exposed
to the cooler air.
4. Silver food cover/Dome/Cloche – a cover for a dish easily removed when it
is about to served.
5. Water pitcher – commonly used for serving service water.
6. Ice bucket – a basic bar tool commonly used for serving ice cubes. However,
it is used a stand or container for white wine in restaurant service on a bed of
ice water to keep it under chilled temperature.
Furniture
This is usually made of wood or a combination of other materials. This is very
important in the dining areas for the customers feel comfortable for dining. Careful
selection and choosing a design must be considered to add a very good ambiance
in the restaurant.
1. Tables – generally comes in three shapes: round, square and rectangle. Some
shapes are trapezoids, serpentine (arch shape) and half rounds.
2. Chairs – sizes and shapes of chairs will vary but all should be sturdy, large
enough to seat guests comfortably and clean. Chairs should also be checked
for rough edges of legs that can snag on guest clothing. It includes tiffany,
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straight backed padded chairs, stacking chair, folding chair, cantilevered chair,
and molded chair.
3. Other furniture – include flambé trolley, used by restaurants with table side
preparation. In French Service or captain, prepares dishes in the cart, it is
positioned beside the guests table.
Table Service Utensils, Linens and other Restaurant Supplies

These materials are used to cover the table to look more elegant and gives
beauty in table set up. Table skirting also may be used, usually in a buffet style of
table service. Therefore, tablecloth is very important in setting up the table.
1. Tablecloth – it is used to cover dining table and it should be large enough to

cover the top as well as portion of the legs of table.
2. Table Napkin – a piece of cloth used to wipe lips or finger or to protect our
cloth.
3. Top Cloth – this is designed to be laid over the tablecloth to protect it from
spillage and provide it a longer life.
4. Other Items and Supplies – salt and pepper shaker, toothpick holder, bill
folder, tent cards, table runners, candle holder, flower vase, trays, menu
cards/book, highchair.
Pick up and Cleaning of Equipment and Supplies

1. Have a list of items to be picked and to be installed at the service station to
make sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the guidelines as
follows:
o Chinaware – must be piled by tens to avoid accidental breakage.
o Glassware – must be in glass racks.
o Flatware – must be put in flatware rack or utility box container by type.
If plates are to be carried by hand, do it in way that they are secured in both
hands.
• Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.
Cleaning, Wiping and Polishing Tableware

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

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

To maximize the flow of service, it is advisable to install a service cabinet or
sideboard (wait station) in the restaurant. The shelves must be covered to prevent
dust and dirt to get into tableware. Items placed on the sideboard must be checked
daily for cleanliness and condition. Each item should be clean, free of spots and
smudges, without chips or damage. Any chipped ware must be removed from the
service station
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Proper Handling of Service Equipment
Management invests substantial amount in supplies and equipment. Service
staffs are expected that these equipment’s are handled gently and carefully. Staff
should be sanitation and safety conscious. Table utensil should be handled in the
right spot stemmed glass by the stem, footed glassware by the base, flatware by the
handle. Bowls should never be held by the rim, use appropriate under-liners. The
thumb should never show on the plate.
When setting up cutleries and glassware, avoid leaving finger marks by using
trays or by securing them inside a cloth napkin. To prevent breakage, be conscious
of the rules of equipment handling. Breakages are usually caused by the following
factors:
1. Mechanical Impact –this refers to contact of glasses with other equipment

and hard surfaces. When this happens, a small abrasion is created which will
weaken the surface and probably increase the chance of breakage and
chipping.
2. Thermal Shock – result of sudden change of temperature from cold to hot
temperature or vice versa resulting to cracks or breakage.
3. Improper Handling and Misuse of Equipment – using the equipment for a
purpose it was not intended for such as using a cup to scoop ice, using knives
for opening cans, etc.
4. Inattentiveness or Absent-mindedness – accidents will often occur when
service personnel are absent-minded or are inattentive in executing services
especially when they are carrying breakable equipment.
5. Environmental Factors – a greasy or wet slippery floor, broken tiles, blind
door may cause breakage to tableware.
Tent Cards – also known as Table Tents, are triangular table displays. They
are folded in way that is readable from both sides of the displays. Its primary purpose
is to show menu or the specialty of the day. They can also be used to advertise
products and services or promote discounts. Hostesses use them on dining table as
place cards. They maybe color coordinated for the event and may contain designs
or photos. Table tents may also be engraved by printer or made on color copier.
They maybe embellished with ribbon, glitter, silk flowers beads or pearls.
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Self-Check 1.3.1 Identification
Directions:
Identify the following given images below. Write your answers in your activity
notebook.
1. 2. 3. 4. 5.
Self-Check 1.3.2 Enumeration
Directions:
Provide what is asked. Write your answers in your activity notebook.
At least five (5) examples each of the following categories:

1. Dinnerware
2. Flatware
3. Glassware
4. Furniture
5. Linen
6. Supplies
7. Causes of Breakage
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Activity 1.3.1 Performance Task
Directions:
With the available table appointments at home, perform this activity with the given
situation below. Ensure that your performance is recorded via a video clip
presentation format for your mode of verification.
Situation:
Lea is a newly hired server in restaurant. She is on probation for one month as
waitress and needs to meet the expectations of her supervisor.
She needs to perform the following tasks:
1. Stack service wares in the waiter’s station with supplies for service.
2. Clean, wipe and put all tableware and dining room equipment in their
proper places.
3. Put a special tent card and displays for promotion.
4. Check the cleanliness and condition of all tables, tableware and dining
room equipment.
5. Fill water pitchers and ice buckets.
6. Turn on and ready electrical appliance or equipment like coffee pots,
teapots, plate warmers, etc. in the dining area.
7. Refill condiments and sauce bottles and wipe, clean dry necks and tops
of bottles.
RUBRIC FOR PERFORMANCE TASK EVALUATION

The student was able to: Score
• perform all the skills accurately and correctly 5
• perform 5 skills independently with few in-accuracies 4
• perform 3 to 4 skills independently but with many in-
3
accuracies
• perform 1 to 2 skills independently without confidence 2
• not able to perform correctly at all 1
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Activity 1.3.2 Picture Hunting
Directions:
1. Collect pictures of utensils from magazines, newspapers, or any materials
that befits what is required.
2. You may also take pictures if you have any available tool/utensils at home
using your camera.
3. Paste the picture on the space provided.
4. The following are the table appointments that you need to hunt.
1. Bouillon Cup 7. Silver Food Cover/Lid
2. Champagne Flute 8. Charger
3. Water Goblet 9. Cup and Saucer
4. Pilsner Glass 10. Soup Spoon
5. Pitcher 11. Cruet Set
6. Ice Bucket 12. Teaspoon
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Enrichment Activity 1.3.1 True or False
Directions:
Read the following statements carefully correct. Write T if the statement is TRUE
and write F if the statement is FALSE. Write your answers in your activity notebooks.
1. Mis-en-place, the French term means to “everything in place” in the food and
beverage service operation.
2. Check for damages and remove them from service. Damage ones should be
recorded in the breakages and losses report.
3. Prepare clean and dry wiping clothes. Make sure that one’s intended for
wiping utensils/service equipment are separated from those used in wiping
hands and wiping tables.
4. Mechanical impact refers to contact of glasses with other equipment and also
hard surfaces.
5. When setting up cutleries, as well as glassware’s, avoid leaving finger marks
by using trays or by securing them inside a cloth napkin.
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Definition of Technical Terms
Table Setting Refers to the way in which the table appointments and food are
arranged on the table for dining. How the table should be set
depends on:
• the style of service to be used;
• the menu to be served;
• the size of the table, and;
• the available table appointment.
Table These are table implements/utensils that are used for dining
Appointments and serving, which includes the flatware, dinnerware,
glassware, hollowware and linens.
Cover A cover is the space required on a table for table appointment

for one person to partake of a meal. This is considered as the
smallest unit in the table setting (approx. 24 by 15 inches). An
imaginary line may be drawn to define the cover about 1 to 1
½ inches from the table edge.
Place Setting The arrangement and the way to set a table with tableware and
for serving and eating for a single diner. Factors such as the
menu or type of food to be served, the size of the table, and
the style of service largely determine this.
Table These are items essential to complete the table set- up which
Accessories include salt and pepper set/shakers, cruets, ashtray, flower
vases and tent menu.
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Setting up Table Appointments in the Dining Area
Setting up all the table implements/appointments to be used in the restaurant

is very important. Proper location and principles in setting up must be considered to
emphasize its usefulness and ease of dining in the restaurant.
Rules in Laying Covers/ Table Set-Up
General Rules for Table Setting

1. Before setting the table, ensure that the chairs and tables are in their best
condition and correct positions, the tabletop should be clean and that the table
is level and not wobbly.
2. Always consider the convenience and comfort of the guest in placing the table
appointment.
3. Be creative and artistic in setting the table but make sure it will not contradict
the principles in table setting and be careful not to overcrowd the table.
4. For formal setting, the table on which a tablecloth is to be spread should be
first covered with silence or base cloth (Damask), for the following reasons:
• to protect the diner's wrists and elbows from the table’s sharp edges;
• to keep the tablecloth firmly in place;
• to protect the surface of the table and prevent the rattling of crockery and
cutlery, and;
• to absorb moisture in case liquid spills on the table.
5. Carry equipment to the table on clean trays or service plate, handling

dinnerware by the edge without touching the surface, glassware by the stems
or base and flatware by the handles.
6. Sanitize, check and set aside damaged and soiled table appointments.
Crockery and cutlery should be spotlessly clean, and the glassware should be
well-polished. Chipped or cracked equipment should not be used.
7. The establishment monogram/logo should be visible to the guest.
8. Each cover should be well-balanced, and it should observe ideal space for a
cover, the opposite side should be exactly similar, so as to give a well-balanced
look.
35
Example of Table Set Up
25 20
26 24
21 19
27 23
22 18
9
8
15
1 7 16
6 14 17
2 3 4 5
10 11 12 13
Image 1.0: Russian Style of Table Set-up (numbered from lower left corner at
counterclockwise motion)
1. Table Napkin 10. Diner Knife 19. Red Wine Glass

2. Salad Fork 11. Fish Knife 20. Champagne Flute
3. Fish Fork 12. Salad Knife 21. Water Goblet
4. Dinner Fork 13. Soup Spoon 22. Dessert Fork
5. Show 14. Escargot 23. Dessert Spoon
Plate/Charger/base
Plate
6. Dinner Plate 15. Saucer 24. Cruet Set/Crockeries
7. Salad Plate 16. Coffee Cup 25. Flower Vase
8. Soup Under-liner 17. Teaspoon 26. Bread & Butter Knife
9. Soup Bowl 18. White Wine Glass 27. Bread & Butter Plate
General Rules of Laying Table Appointments/Implements
Centerpiece
1. When deciding on a table center piece, keep it low. If a bud vase is used as a
central decorative piece, it should not be very large or tall as that obstructs the
view of guests sitting opposite each other.
2. Table decors should be reasonably low so that they do not obstruct guest’s
vision.
3. Heavily scented flowers should be avoided, as they affect the flavor of the food.
36
Table Linens
1. Table linens are spread evenly on the table and laid properly according to
standard procedure. The central fold of the tablecloth should be in the middle
of the table and all the four edges should just brush the seats of the chairs.
2. White and pastel plain clothes are used for more formal occasions, but not
mandatory, and usually patterned or colored tablecloths are used for casual
dining. The only rule is to make sure those linen patterns and china patterns
don't clash.
3. Collect correct size of the tablecloth for the table to be clothed and the linen
should be free from holes and stains and well ironed and used without creases.
4. Silence pad or base cloth is used for formal setting and it should be placed
evenly on the table so that the edges do not hang down below the tablecloth.
5. Tablecloth is laid over the silence pad or directly over the table. For formal
tablecloth, 16” to 24” for both the length and width for the drop is required.
Then, for informal tablecloth, fewer drops usually 10” to 15” are suggested.
6. Placemat is set up when the table is not covered with tablecloth. It is placed at
the center of the cover.
7. Linen napkins should be folded elegantly and placed in the center of the dinner
plate.
Dinnerware
1. Chargers or dinner plates should be placed on the table first at the center of
the place setting.
2. Bread and butter plate are placed left of the cover, directly above the tines of
the dinner fork.
3. Do not place items such as coffee cups, teacups, and/or dessert plates on the
table if it crowds your guests. It is appropriate to bring those items to the table
after the main course has been cleared and the dessert is served.
4. For dessert --- dessert plates and coffee/teacups will be set out after dinner. If
a fork is to be used with dessert, this will be placed on the dessert plate. A
dessert spoon should have already been set above the dinner plate.
Beverage Ware/Glassware
1. Water glass/goblet is placed at the right of the cover, 1 inch above the tip of
the dinner knife.
2. Wine glasses are placed to the right of the water glass either in a straight line
or in a triangular fashion.
3. No more than 3 glasses are allowed on the table at one time, in exception for
table d’ hote or pre-set menu. Additional glasses may be placed after the used
ones are removed.
Table Accessories
1. Sugar bowls and salt and pepper shakers are generally placed in the center of
small tables. But when table is large, several sets are needed.
2. Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase
should be placed in between the covers at the center of the table.
37
3. Coffee/tea must go with sugar and milk/creamer.
4. Salt and pepper shakers are placed adjacent with the centerpiece.
5. Ashtrays are placed at the center of the table.
Flatware
1. Flatware’s are to be placed in order of use. In other words, the diner will start
at the end and work his way in. The first course will use silverware farthest
from the dinner plate, while the last course will utilize the silverware closest.
2. Handle flatware (cutlery) without touching the eating surface perpendicular to
the table and 1 inch from the edge of the table so that handles are lined up and
should be arranged according to the courses.
3. No more than three of any flatware’s are ever placed on the table, except when
an oyster fork is used in addition to three other forks. If more than three courses
are served before dessert, then the utensil for the fourth course is brought in
with the food; likewise, the salad fork and knife may be brought in when the
salad course is served.
• Forks are placed to the left of the cover with the tines pointing up.
• Knives are placed to the right of the dinner plate with the cutting edge
of the blade toward the plate. Technically, one should only use a knife
if one is cutting meat; however, up to three knives can be placed on
the table, in order of use.
• Spoons are laid with bowls up at the right of the cover.
• Dinner knives and forks are laid about 11-13 inches apart, so that the
dinner plate may be easily placed between them.
• Oyster and cocktail forks are placed at the extreme right of the cover,
after the spoons.
• Dessert flatware’s are not normally on the table unless the number of
flatware is small, in which case, they are placed at the top of the cover
with the handle of the dessert spoon towards the right of the cover and
handle of the dessert fork towards the left of the cover.
• Butter spreader may be placed across the top edge of the bread and
butter plate in a parallel line with the table or across the right side of
the bread and butter placed perpendicular to the table edge.
• Coffee spoons should be placed on the saucer. Coffee/tea mugs are
not used for a formal dinner.
The placement of utensils is guided by the menu, the idea is that when laying,
the utensils place it in an "inside-out” order. Most of the time, complete meal courses
follow this meal pattern.
1. Appetizer, Starter or Hors d'oeuvre

2. Soup
3. Salad
4. Entrée/ Main Course
5. Dessert
38
Type of Place Setting
1. À la Carte Setting/Basic Place Setting – an à la carte is the term used for a

menu that has individually priced dishes. These dishes are divided into entrée,
salads, main course and desserts.
This type of place setting usually consists of the following table appointments:
• Dinner Knife
• Table Napkin
• Diner Fork
• Water Goblet
• Show Plate
Additionally, à la carte set-up is commonly used by most restaurants for the

following reasons:
• this is appropriate for most occasions;
• basic place settings generally have fewer utensils;
• sometimes the cup and saucer are placed on the right side of the
spoon, about four inches from the edge of the table, and;
• often, in less formal settings, the napkin and/or cutlery may be held
together in a single bundle by a napkin ring.
2. Table d' Hote Place Setting – a table d' hote menu is a type of menu that has
a set price for several courses that means ---- “table of the host”. Usually, all
courses are included in the price and must be paid by the guest even if they
don’t eat every part of the meal.
Typically, the menu may have two to four choices of an entrée, two to four
choices of a main course and two choices of dessert.
Image 2.0: Informal Place Setting Image 3.0: Formal Place Setting
39
Usually, fewer utensils and serving dishes will appear on the table for
informal table settings. Generally, informal table settings will be identified and
adjusted depending on the type of meal that will be served. Most of the time,
informal table settings will often be used in casual restaurants and private
gathering. Formal table settings are set for multiple courses both in private homes
and restaurants. The basic rule for a formal table is for everything to be geometrically
spaced: the centerpiece at the exact center; the place settings at equal distances;
and the utensils are balanced.
Styles of Table Set-Up
1. American Style of Table Set-up (also called Plated Service)

A formal American style place setting retains the familiar fork on the left,
knife on the right positions common to most dinner table. To use utensils
correctly, start with those farthest away from the plate and work inward toward
the plate
Different types of American style of table set-up are as follows depending

on the mealtime:
Image 4.0: American Breakfast Set-up (as food is served)
Image 5.0: American Lunch Set-up (as food is served)
40
Image 6.0: American Dinner Set-up (as food is served)
2. French Style of Table Set-up (also called Gueridon Service)

Partially prepared foods are finished cooking on a rechaud (small
portable stove) that is on a gueridon (moveable service trolley). The chef de
rang (senior waiter) finishes the preparation of the pre-prepared food near the
guests table and individually plates the finished foods, then the commis de
rang (lowest ranking waiter) serves the food to guests from the left-hand side
of the guest.
Image 7.0: French Table Set-up
3. Russian Style of Table Set-up (also called Platter Service)

Russian style table settings are formal settings used for banquets, formal
dinner events and any fine dining restaurants. The table setting is distinctive
and appealing whereas the dinnerware, glassware and flatware are placed
precisely on the table.
41
Image 8.0: Russian Table Set-up (as food is served)
A cover consists of the following table appointments: table napkin, salad

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

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

• There is even spacing between chairs and covers.
• Cutleries are spaced at least one inch from the edge.
• Same equipment is set-up for the same order.
• Cutleries are aligned properly, with the same distance from the edge.
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4. Order
• All service equipment is placed on the appropriate side of the cover.
• The cutleries are arranged in proper sequence following the order by
which they will be served.
• Fork and side dishes are on the left side.
• Folded paper napkin (if used) on the left side under the fork.
• Water glass is placed on the right side, about an inch on top of the dinner
knife.
• The glasses, cups, saucer, spoons, knife and cocktail fork are on the right
side.
• Required condiments as well as flower vase are placed at the center of
the table.
5. Eye Appeal
• The whole set up looks presentable.
• Presidential and buffet tables are skirted for banquet functions.
• Appropriate color combinations are used.
• No eye sore is seen in the dining area.
• Appropriate centerpiece and other decors are provided for.
6. Timeliness
• Set up is completed on time –- at least 30 minutes prior to the start of
operation or banquet functions. How the table should be set depends on:
✓ the style of service to be used;
✓ the menu to be served;
✓ the size of the table, and;
✓ the available table appointments.
Remember!
In table setting, common sense should be the best guide when one is not sure of
what to do. Anything that is not needed on the table, or is not required by the
menu, need not to be set.
Table Napkin or Serviettes
A table napkin or serviette is a rectangular cloth or paper used at the table for
wiping the lips fingers and protects the clothes while eating. It is usually small and
folded. Napkins may be of the same color as tablecloths, or in a color that blends with
the decor of the restaurant. Napkins should be spotlessly clean and well-pressed.
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Functions of Table Napkin
1. Table napkins serve a very practical function and they can be decorative as
well.
2. They can be used to wipe food and drink from the mouth and face, or they can
be placed in the lap or under the chin to protect clothes while eating.
3. Napkins can also serve as coasters when setting down a drink or soak up small
spills at the table. Napkins can also cover an occasional cough, but etiquette
dictates they should not be used for blowing your nose at the table.
Types of Table Napkin
The two major types of table napkins include paper and cloth napkins.
1. Cloth napkins are often referred to as linen napkins, although they may be
made from a variety of fabrics, such as cotton, polyester, twill, damask or
blends of several materials.
2. Paper napkins are disposable, making them convenient for everyday use and
used with small children.
Standard Size of Napkins

1. Dinner – 20 x 20 inches (perfect square)
2. Luncheon/Breakfast – 16 x 16 inches
3. Tea napkin – 9 to 10 inches at all sides
4. Cocktail napkin – 6 to 7 inches at all sides
Cloth napkins come in several sizes; each size is tailored to a specific use. A
beverage napkin used when serving drinks and hors d’oeuvres, like most cloth
napkins, is square, about five inches in each side. A luncheon napkin is a couple of
inches larger, and a dinner napkin larger still. The theory, evidently, is that the more
food and drink that is served, the more potential there is for spillage, so the bigger
the napkin must be to catch it.
Factors to Consider in Selecting Proper Table Napkin Folding
Dining room is better served using the correct style and size of napkin fold, and
the right color in respect of the room décor. As the objective of creating a beautiful
napkin fold is to enhance table presentation and create a harmonious atmosphere,
there are things to consider in selecting proper style of table napkin. Every case is
different as it depends a great deal on the circumstances. For example, the location
of the venue, the occasion of the celebration, the choice of napkin fold, the shape of
the glass and above all, individual taste, style and ambiance.
1. Height of Ceiling – high standing napkins are more appropriate in rooms

where the ceiling is high and vice versa. However, if the view from the dining
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room window or balcony is a gift of nature or picturesque view, it is not
advisable to use a napkin design that conflicts with that view. Obviously, this
principle is not applicable to special events where a suitable napkin fold honors
the purpose of the formal occasion. In a restaurant situation uniformity between
all tables is very important.
Image 9.0: Example of high standing napkins
2. Style of décor in the Dining Area – if the dining room and table setting is
quite unconventional in its style of decor, a plain napkin fold will be more
suitable to enhance the modern look, where as an elaborate fold would be
more appropriate in a retro style of setting.
3. Table Surface - should the dining room table have a glass top or a highly
polished surface (e.g. shiny and sliding tablecloth), you may find certain table
napkin designs that will hold it shape. There is no shortage of designs to
choose from to overcome this situation.
Image 10.0: Example of table napkin designs with highly polished surfaces
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4. Folded Napkin in a Glass – a folded napkin in a glass has no doubt that can
create a magnificent visual effect to the entire dining area. This is a very
suitable choice for the following:
a. Pavilion - a wedding reception for
example — when the emphasis is on
creating a sumptuous setting and, as is
often the case, the ceiling is nothing
special to look at. It is also very
appropriate for banqueting venues where
all the guests take a seat at the table at the
same time, and the first course is already
on the table. There are occasions where
space at the table is at a premium and no space for a napkin.
b. Round Table – a napkin in a glass is

also better suited to a round table rather
than one that is long and narrow as it
gives a sumptuous eye-catching effect.
On certain occasions, where an
individual gift is part of the celebration, it
makes even more sense to have the
napkin in a glass in order to create more
space on the table. A folded napkin in a glass does have its
disadvantages however, as tall napkins could obscure any decorations
in the middle of the table such as flowers, decorative candles, or
candelabras.
Basic Style of Table Napkin Folds
1. Banana Napkin Fold
1. Lay the napkin face – down in and fold the napkin in half and position the open
end towards you.
2. Fold the near – left corner diagonally, resting it so that it lays right next to the
previous fold. Do the same on the other side.
3. Flip the napkin over and turn it so it points to the far – left and to the near –
right. Fold the bottom half of the napkin up and away from you, laying it so the
far edges run on top of one other. Reach underneath of the napkin and pull out
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the flap on the right, making the near side come to two points as seen in the
picture.
4. Gently roll the left half of the left triangle over and tuck its end underneath the
right triangle. Fold the right – triangle to the left, tucking its end into the other
triangle.
5. Open the hat and press the material inside down to fill it up.
2. Birds of Paradise Napkin Fold
1. Lay the napkin face – down and fold the napkin in half and orient the open end
towards you and fold the napkin in quarters.
2. Fold the napkin in half diagonally, creating a triangle. Orient the triangle so the
open tip is facing away from you.
3. Fold the right corner diagonally towards you – laying it down along the center
– line of the triangle, making a new tip pointing towards you. An iron can make
this important fold a whole lot easier. Do the same with the left corner, fold it
diagonally toward you and press it down next to the previous fold. Now you
have a diamond.
4. Fold the two "wings" and fold the triangle in half by bringing the center seam
towards you and allowing the ends to fall.
5. While holding the base firmly to keep your folds together, pull up the four 'flaps'
created by the napkin's corners.
3. Pyramid Napkin Fold
1. Lay the napkin face down in front of you and fold the napkin in half to form a
triangle with the open ends point away from you.
2. Fold the left end up to meet the far corner, ensuring the edge of this new fold
lays on the center – line as shown and repeat the last step with the left side,
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folding the left tip up to the far corner, creating a diamond shape with a seam
running down the center.
3. Fold the napkin in half by bringing the endpoint of the diamond to the back to
create a triangle with two open folds in front.
4. Fold the napkin along the center seam and you have a neat, sturdy pyramid.
If your napkin won't stand neatly then you may need a little starch.
4. Candle Napkin Fold
1. Lay the napkin face down in front of you and fold the napkin in half to from a
2. Fold the long side up just about an inch. Press this fold down well.
3. Starting at either end, tightly roll the napkin into a cylinder. Take care to roll it
straight so it will stand solidly.
4. Tuck the end of the roll into the base on the backside and stand it up.
5. Bishop Hat Napkin Fold
1. Lay the napkin face – down in front of you.

2. Fold the napkin in half to from a triangle with the open ends point away from
you.
3. Fold the right-corner up so that the point rests directly on top of the middle-
corner. The edge of this new flap should lay on the center line of the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to meet the
middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
7. Curl the left and right sides of the napkin up so they meet in the middle and
tuck one into the other.
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6. Crown Napkin Fold
1. Lay the napkin face – down in front of you and fold the napkin in half to from a
2. Fold the left – corner up so that the point rests directly on top of the middle –
corner. The edge of this new flap should lay on the center line of the napkin
and repeat step four on the other side, bringing the left – most corner up to
meet the middle – corner, creating a diamond shape.
3. Fold the bottom of the napkin up about 2/4's of the way and press this fold
down well.
4. Fold the smaller triangle down so the point rests on the near edge of the
napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the middle and
tuck one into the other
7. Standing Fan Napkin Fold
1. Lay the napkin face – down in front of you and fold the napkin in half and orient
the open end towards you.
2. Fold the napkin like an accordion starting at either narrow end. Leave one end
with 2 – 3 inches of unfolded napkin to support the standing fan.
3. Fold the napkin in half with the accordion folds on the outside.
4. Grasp the unfolded corners where they meet on the open end and fold them
in diagonally, tucking them under the accordion folds.
5. Open it and stand it up.
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8. Fan in the Goblet Napkin Fold
1. Lay the napkin face – down in front of you and fold the napkin in half and orient
the open end towards you.
2. Begin accordion folding from the bottom, all the way up to the top. Make each
fold about 3/4" - 1" wide. Fold the pleated napkin in half.
3. Insert the napkin into the goblet, folding the first inch or so under (as shown)
to keep pleats secure.
4. Unfold the pleats and shape into a fan. Interlock the two center pleats if needed
to keep the fan intact.
9. Rosebud Napkin Fold
1. Lay the napkin face – down in front of you and fold the napkin in half diagonally.
Orient the napkin so the open-end points away from you.
2. Fold the far – right corner up diagonally so that the point rests on top of the far
corner. The edge of this new flap should lay right on the center line.
3. Repeat step two on the other side, bringing the left-most corner up to meet the
far corner, creating a diamond shape. Flip the napkin over while keeping the
open end pointing away from you. Fold the bottom of the napkin up about 3/4’s
of the way as shown and press the fold down well.
4. Flip the napkin over. Curl both sites up so they meet in the middle and tuck
one into the other. Stand it up and straighten it out
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10. Lotus Napkin Fold
1. Lay the napkin face – down in front of you.

2. Fold all the corners of the napkin in so the tips rest at the center.
3. Fold the two right corners of the napkin in so the tips rest at the center and
once all the tips are folded you are left with a square about 1/4 the size of the
unfolded napkin.
4. Flip it over. Fold the corners in so they meet in the center and then place
something sturdy in the center, or hold it with your fingers and reach
underneath each corner and pull out the flaps to create petals
Table Skirting
Table skirts offer more coverage than typical tablecloths that leave the legs
and space under the table exposed. They are an inexpensive solution for covering
weathered, damaged or unattractive tables. From start to finish, a lot of work goes
into making table skirts to custom-fit table sizes and shapes.
Like a skirt in a wardrobe, a table skirt is a way to dress up a table. Similar to
tablecloths, they wrap around the edge of a table leaving the top uncovered. Chosen
in a fabric to match existing décor, a table skirt adds style and function to a room.
Table skirting is just as the name implies---a skirt for a table.
Table skirts consist of two components:
Top Cloth
Skirting Cloth
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Skirting Cloth/Banquet Cloth
1. A long cloth used for table skirting. Usually this cloth is intended for buffet and
banquet table to accommodate big crowd for more festive mood.
2. For a buffet table, the minimum size of the tablecloth required is 2x4 meters.
3. Table skirts can range from formal and decorative to simple and casual,
depending on the fabric you choose. Satin, embroidered upholstery fabric and
bright white fabric of any material usually create a more formal look. Floral
patterns, neutral cottons, and solid or patterned polyester fabrics can be used
for everyday table skirting that can be washed as needed and requires little
upkeep.
Pointers to Remember in Table Skirting:

1. Observe sanitation in handling materials.
2. Thumbtacks and pins should not be visible.
3. When tucked or touched, pinned cloth should not fall off.
4. Equal distance of folds should be observed.
5. Clarity of folds and design.
6. Cloth does not touch the floor.
Preparation
1. Mark your fabric with fabric chalk, according to the measurements you took off
the table, adding 1/2 inch to each side.
2. To create straight lines, use a straight edge or yardstick.
3. To create a circular line, pin one end of a string that is half the length of the
circular table measurement to the center of the fabric and tie a piece of chalk
to the other end.
4. Press the chalk onto the fabric and draw a circle by rotating the string around
the center where the other end of the string is pinned in place. Cut the fabric
along the chalk lines with sewing scissors.
Measuring
1. Measure your table from the floor on one side to the floor on the opposite side
with a tape measure.
2. If your table is circular or square, this is an enough measurement. If your table
is rectangular, measure the other way across from the floor on one side to the
floor on the opposite side. This will give an accurate size for the needed fabric
of your table skirting task.
Procedure for skirting:

1. Decide on what design you are going to do that fits the occasion.
2. Prepare the needed materials as follows:
a. Buffet Table d. Pins
b. Top cloth e. Thumbtacks
c. Skirting Cloth f. Thimble
3. Lay the top cloth and fastened with thumbtacks at the edge of the table.
52
4. Pull the cloth adequately to straighten and smoothen the surface tacking it
firmly on the table.
5. Get the center front of the table.
6. Fold the skirting cloth to the center to get the middle.
7. Start fastening the cloth pushes a pin down to secure it on the edge of the
table.
8. Measure equal distances for folds and pin down making sure that the skirting
is securely fastened on the tablecloth.
9. Skirt the table using and combination of pleats.
10. Make sure that all sides of the table are equally skirted and covered.
Basic Styles of Table Skirting
Image 11.0: Box/Single Panel Image 11.0: Double Box/Pleated Box
Image 12.0: Side Pleated Image 13.0: Diamond
Image 14.0: Scallop Image 15.0: Butterfly
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Image 16.0: Tulip
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Directions:
Provide what is asked by the following questions or statements. Write your answer
in your activity notebook.
1. Give at least five (5) general rules for table setting.
2. What are the two (2) major types of place setting?
3. What are the five (5) basic types of table set up?
4. Enumerate the six (6) basic standards of table setting.
5. Enumerate the ten (10) basic styles of table napkins.
6. Enumerate the seven (7) basic styles of table skirting.
7. What are the four (4) factors to consider in selecting proper table napkin
folding?
Self-Check 1.4.2 Labelling/Identification
Directions:
Based on the given image below, name the different table appointments in a
clockwise direction. Please write your answers on your activity notebook.
6
8
10
5 9 11
1 13 12
14
4 3 2 17 16 15
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Directions:
In a counterclockwise direction, analyze the given illustration below whether each
table appointment was placed according to the rules of laying table appointments.
Write “C” if it was laid correctly, and “W” if otherwise. Write your answers from 1 to
20 in your activity notebook.
Self-Check 1.4.4 True or False
Directions:
Based from what you have learn from the previous lesson, write “T” if the statement
is CORRECT, and write “F” if otherwise. Then, write the word or phrase that makes
the statement incorrect. Write your answers in your activity notebook.
________ 1. The large plate that is also called as charger and serves as an
under-liner plate for the plate holding the first course.
________ 2. The placement of utensils is guided by the menu, the idea is that
the guest will use the utensils in an "outside-in" order.
________ 3. If bread and butter knife was used, the bread plate goes above the
salad fork, with the butter knife placed diagonally across the edge
of the plate, handle on the right side and blade facing down.
________ 4. The largest of the forks, also called the entrée fork , should be
placed on the left of the plate. Other smaller forks for other courses
are arranged to the left of the dinner fork, according to when they will
be used.
________ 5. Often, in less formal settings, the napkin and/or cutlery may be
held together in a single bundle by a napkin ring.
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________ 6. The dinner knife is set immediately to the right of the plate, cutting
edge facing inward.
________ 7. Beverage ware of any kind -- water, wine, juice, and iced tea are
placed at the top right of the dinner plate, above the knives and forks.
________ 8. The napkin is folded or put in a napkin ring and placed either to the
left of the forks or on the center of the dinner plate. Sometimes, a
folded napkin is placed under the forks.
________ 9. If shellfish are to be served, the oyster fork goes to the left of the
spoons.
________ 10. If the salad is served after the entree, the small salad fork is placed
to the right of the dinner fork, next to the plate.
Directions:
After practicing the different style of table napkins, perform the following table napkin
folds/styles. Ensure to document your performance while folding the napkins. Paste
your printed pictures/output in your activity notebook after each required style of
napkins.
Materials needed: 10 pieces dinner table napkins (20” x 20”) & water goblet
Required table napkin folds/styles:

1. Standing Fan 4. Pyramid 7. Banana
2. Bishop Hat 5. Standing Candle 8. Rose Bud
3. Birds of Paradise 6. Crown 9. Fan in the Goblet

Score/s
The student was able to:
1 2 3
• perform with clean and well-pressed table napkins
• handle the napkins sanitarily
• uses the tips of the fingers and back of the hand for creasing
• properly positioned napkins for ready for folding
• fold with well-defined lines
• neatly piled folded napkins
• completely fold/performed all the required table napkin
styles/folds
Highest possible score: 21
Lowest possible score: 7
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Activity 1.4.2 Think and Draw
Directions:
By using your activity notebook, illustrate the different styles of table set-up.
Note: ensure that your drawing is presentable and neat. The location of table
appointments must also be placed properly in accordance to the required set-
up
Materials needed: Chinaware, glassware and silverwares.
Table set-up styles for drawing:

1. French Set-up
2. American Dinner
3. Russian Set-up
4. American Breakfast

The student was able to: Score
draw a VERY CLEAR table set-up. ALL the table appointments were in
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their proper places.
draw a CLEAR table set-up. MOST (90-95%) of the table appointments
40
were in their proper places.
draw a table set-up but MESSY. SOME (80-85%) of the table
30
appointments were in their proper places.
draw a table set-up but NOT CLEAR. Only 70-75% of the table
20
appointments were in their proper places.
draw a table set-up but was not able to finish the required set-up. MOST
10
of the table appointments were out of place.
Directions:
Perform the proper procedure of the following styles of table skirting.
Note: ensure to document your output for each style of table skirting. Paste your
output in your activity notebook.
Materials needed: Buffet Cloth (at least 20 meters), Top Cloth, Pins, Thumbtacks,
Thimble, and Pin Holder/Pin Cushion
Required style of table skirting/s:

1. Box/Single panel + Double box
2. Pleated pleats + Diamond + Scallop
3. Butterfly + Tulip
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Score/s
5 10 15
• observe proper sanitation in handling the table skirting
materials
• fold the required designs with equal distances
• show even length on all sides of the table
• place the pins and tacks correctly
• skirt the table with accuracy
• skirt a table that retains its shape and design when pulled
• skirt a table with NO visible pins and tacks
Directions:
Create one (1) fancy table napkin design. Familiarize and write the procedures
sequentially. Use kitchen towel as your table napkin. Ensure to document your
output and paste in your activity notebook.

Score/s
1 2 3
• show creativity (design) and accuracy (procedures)
• perform with clean and well-pressed table napkins
• handle the napkins sanitarily
• uses the tips of the fingers and back of the hand for creasing
• properly positioned napkins for ready for folding
• fold with well-defined lines
• neatly pasted his/her output
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Set the Mood/Ambiance of the Dining Area
While delicious food and good quality customer service are crucial for return
business, the ambiance of a restaurant is also important. The style, decorations and
sounds in the dining room will influence the mood of the customers and support the
overall restaurant design. Music, acoustics, seating, lighting flooring and wall
decorations should all match the concept and encourage customer comfort and
satisfaction.
Setting the Right Tone
Dining area should establish emotional tone. Restaurants designs will depend
on how the establishment wish their customers to feel. After a while, the “feel” of the
restaurant will be incorporated in restaurant concept.
The following are the elements to consider in setting the restaurant ambiance:
• Lightning – Daylight or bright lightning is preferred for daytime meal service.

Subdued light is more appropriate for evening dinning. Candlelight can be
enhancing the mood for evening dinning but should not be used for daytime
events.
• Views – Tables should be set to take best advantage of the views from the
dinning-room.
• Music – Background music may be appropriate in establishing a mood.
• Décor- The décor should be consistent and create a harmonious atmosphere.
Color selection plays an important part in the dining experience. Some color s
are warm others are cold, some are romantic others are business-like.
Dining Room and Seating Layout
Every restaurant’s dining room should be unique. It may not seem obvious, but
the layout and organization of the dining room supports the branding and subtly
influences the customers spending. So be sure that the dining room and seating
layouts are strategically designed. Before designing the layout of the tables and
seating, first need to consider the space limitations and decide how many separate
dining spaces will create.
The floor plans for restaurant or a function are dictated by the number of covers
and the style of the service to be offered.
A floor plan is prepared using a simple outline of the floor space of the dining
area that indicates the entrance and any other doorway or feature that could affect
the placement of guest’s tables and chairs.
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Key points to consider when preparing a floor plan are:
1. To position the tables to allow for enough movement by guests and service
staff.
2. To consider the placement of covers to avoid guests’ complaints of
inappropriate placement. For example: near the doorway, kitchen or toilets,
behind pillars or in draughty areas.
3. To accommodate guests’ specific needs.
4. The plan is an effective guide in establishing the best use of the space and in
meeting guest’s specific requests for preferred tables.
Room Setup Styles
The following are examples of typical set ups:
Auditorium or Lecture Style
Conference (Boardroom)
Style
Banquet Style
U-shaped
Classroom Style
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Hollow Square
Restaurant Music
For an extended time, people have enjoyed combining food with music.
Musicians performed during dinner parties in Roman times, and minstrels entertained
dining guests at medieval banquets. Today musical accompaniment during meals is
much more common, and the music played more varied, than ever before.
According to Giada Pezzini (2017) there are at least five good reasons why
you should have a well-thought music strategy in place:
1. Music creates the atmosphere – Music is a key element when it comes to

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

• Restaurant Theme – A theme for restaurant décor is usually based on cuisine
and the style of the restaurant will also come into play.
• Paint walls and Accent walls – This will add interest to different sections of
the restaurant. A coat of paint can make all the difference in visually enhancing
the space. Combined with decorative accents such as window treatments,
flooring styles and lighting. The choice of paint can help create the foundation
for the restaurant design.
• Furnish and Furniture – Restaurant with furniture that will maintain
restaurant's formality, as well as style. If the restaurant is casual, vinyl booths
and wooden tables are standard. If the restaurant is more formal, their style
and finish should be chosen for their tables and chairs. Consider the table style
as part of the overall design aesthetic. Tablecloths can also add color to the
space, additional accent tabletops, such as paint, tablecloths, tile and glass
covers with inlaid designs.
• Hang Art – There are many ways to hang art to add interest to the walls. One
option is to feature images that are meaningful of the cuisine.
• Lighting Fixtures – Use lighting fixtures as an opportunity to set the space's
ambiance. Along with overhead lighting throughout, pendant lights over the
tables, wall candelabra and even candle centerpieces can be effective lighting
choices that create presence in the space.
Ventilation
Restaurant ventilation will help keep the air fresh, significantly contributing to
the overall cleanliness of an establishment. Maintaining proper restaurant ventilation
is also essential for the safe preparation and storage of food, health and morale of
employees and the comfort of customers as well as food sanitation.
Improper ventilation can result in various restaurant problems such as, safety
violations, higher utility bills, decreased employee productivity, and even flaring
tempers from customers as well as employees. It can also result in loss of traffic due
to unpleasant doors or uncomfortable conditions.
Here are some things to look for in each area:
✓ Dining Room
1. Is the dining area consistently a comfortable temperature?
2. Is the dining area free of strong or unpleasant cooking odors?
3. Is the air in the dining room clear?
63
✓ Restrooms
1. Do the restrooms get overly cold or hot?
2. Is the restroom air free of unpleasant odors?
✓ Lobby
1. Are waiting guests protected from air and temperature fluctuations?
✓ Outdoor Dining Areas

1. Is the patio overly hot or cold?
2. Is kitchen exhaust air directed away from outdoor diners?
64
Directions:
Provide what is asked by the following questions and/or statements. Write your
answers in your activity notebook.
1. Write down the four (4) examples of room set-up styles.
2. What are the four (4) considerations when setting up decorations in an event?
3. What do you mean by proper ventilation?
4. What is the importance of setting up/putting up music in an event place or
restaurant?
5. What are the three (3) factors to consider saying that a place is in the right
mood or ambiance?
Directions:
Analyze the given situation below. Provide what is asked to satisfy the set-up/lay-
out requirement of the dining area. Illustrate your answer in your activity notebook.
Also, write down a short description of the given theme description.
Situation:
Imagine that you are going to set-up a dining area for a lunch birthday buffet good
for 50 people. Th event requirement is for baptismal celebration.
Event Theme Description:

a. Emotional Tone b. Lighting
c. Music d. Decoration

The student was able to: Score/Points
• show an exemplary (strong) work illustration with complete
details that is required for an exceptional event. He/she goes 20
beyond what is expected of him/her to complete the task.
• show a good (acceptable) work illustration with 80 – 90%
correct details. He/she does what is expected of him/her to 15
complete the task.
• show a satisfactory (almost there but acceptable) work
illustration with 70 – 79% correct details. He/she does not 10
complete the task and with limited understanding.
• show a weak work illustration (the work was done but
incorrect). He/she does not complete the task and/or has no 5
understanding of what to do.
65
Activity 1.5.2 Performance Activity
Directions:
Analyze the given function/event below. Draw the typical set-up requirement of the
required event. Illustrate your answer in your activity notebook. Consider the
functionality and ease of the arrangement and make your drawing presentable, neat
and accurate.
Required event to be drawn:

1. A wedding Celebration with 100 guests
2. A conference with 50 participants

The student was able to: Score/Points
• show an exemplary (strong) work illustration with complete
details that is required for an exceptional event. He/she goes 20
beyond what is expected of him/her to complete the task.
• show a good (acceptable) work illustration with 80 – 90%
correct details. He/she does what is expected of him/her to 15
complete the task.
• show a satisfactory (almost there but acceptable) work
illustration with 70 – 79% correct details. He/she does not 10
complete the task and with limited understanding.
• show a weak work illustration (the work was done but
incorrect). He/she does not complete the task and/or has no 5
understanding of what to do.
66
Post-test
Instructions
Read and analyze each statement carefully. Choose the letter that is best fitted in
each statement. Write your answer/s in your notebook.
1. What type of an advance arrangement is made to book a table in a certain

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

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

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

products information offered when initiating the manual reservations?
A. Manual Charts C. Diary
B. Calendars D. Brochures
6. What type of food-service system is the most used system in different food
establishments?
A. Conventional Food Service System
B. Centralized (Commissary) Food Service System
C. Ready – Prepared Food Service System
D. Assembly – Food Service System
67
7. The food is produced onsite, it is usually chilled or frozen then reheated and
served to customers on site and readily available to the customers. It is
usually used by hospitals and prisons.
A. Ready- Prepared Food Service System
B. Conventional Food Service System
C. Assembly- Serve Food Service System
D. Centralized (Commissary) Food Service System
8. Which of the following sequence is correct for table skirting?

I. Decide on what design you are going to do that fits the occasion.
II. Fold the skirting cloth to the center to get the middle.
III. Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
IV. Skirt the table using and combination of pleats.
V. Lay the top cloth and fastened with thumbtacks at the edge of the table.
VI. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
VII. Get the center front of the table.
VIII. Start fastening the cloth push a pin down to secure it on the edge of
the table.
IX. Prepare the needed materials.
A. I – II – III – IV – V – VI – VII – VIII – IX
B. I – IX – VII – VI – V – II – VIII – III – IV
C. IX – I – V – VI – VII – II – VIII – III – IV
D. IX – I – VI – V – VII – VIII – II – IV – III
9. What is the purpose of checking the contrast as well as the color between
table appointment and centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointments
D. Signifies the mode and motif of the occasion
10. Which of the following is the primary importance of proper table setting?
A. Affects the mood of the meal and the diner’s enjoyment which can
even affect their digestion
B. Saves space on the table and makes the serving more efficient
C. Serves as a guide for the server to identify the next course
D. Makes the guest feel extra special and promotes correct table
etiquette
68
11. What table napkin fold can be created based from the given procedure
below?
I. Lay the napkin face-down in front of you.
II. Fold the napkin in half to from a triangle with the open ends point away
from you.
III. Fold the right-corner up so that the point rests directly on top of the
middle- corner. The edge of this new flap should lay on the center line
of the napkin.
IV. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
V. Flip the napkin over.
VI. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
VII. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
A. Banana C. Crown
B. Bird of Paradise D. Bishop Hat
12. What should be the first consideration in choosing the style of table skirting?
A. Where you intend to display it and how often you will be using the
table skirt
B. The color, theme or motif of the dining area
C. The occasion, time and resources
D. Number of guest/s and manpower available
13. Which factor significantly affects the immediate consciousness of guests

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

A. Upper left side
B. On the top of the charger
C. Left side, nearest to the charger
D. Right side, nearest to the charger
69
17. It is also known as Gueridon type of table service.
A. American Style C. French Style
B. English Style D. Russian Style
18. What type of glass is usually used for long drinks, fizzes, and fruit juices?
A. Collins Glass C. Champagne Flute
B. Brandy Snifter D. Old Fashioned Glass
19. What kind of dinnerware measures 12” in diameter, and used as under liner
for sit-down formal dinner?
A. Dinner Plate C. Luncheon Plate
B. Charger D. Platter
20. From the figures below, what is the best set-up for a conference type of
meeting?
A. C.
B. D.
70
71
Lesson Information No. 1 – Food and Beverage Operation
Self-Check 1.1 True or False
1. True
2. True
3. True
4. False
5. True
Activity 1.1 Video Clip (shall be rated by the facilitator based on the rubric)
There will be varied answers in the activity. Trainer/Teacher will check
student’s individual output
Activity 1.1.2 Simple Recall
1. Casual Dining Restaurants, Family Style Restaurants, Specialty
Restaurants
2. Assembly-Serve Food Service System, Ready Prepared Food
Service System, Centralized System (Commissary) and Service
System, Conventional Food Service System
3. Restaurant Manager, Waiter/Captain Waiter, Trainee/Apprentice,
Host/Hostess, Barman/Bar Waiter
Lesson Information No. 2 – Taking Reservation
Self-Check 1.2 Enumeration
1. Manual Reservation System, Online Reservation System
2. It is all about making use of the internet through a website, where all
the necessary information needed for the reservation.
3. Accommodation Suppliers, Aircraft, Cruise Ships, Coaches and
Buses, Limousine, Day Extended Tours, Dining and Meal
Reservations, Entertainment, Tourist Attractions and other Venues
4. On the Telephone, In person, Mail, E-mail, Internet, Third Party
Reservation, Central Reservation Service, Some Chain Referral
5. What kind of cuisine do you offer? What style of menu do you offer?
6. Do you accept credit cards? If yes, which credit card do you take?
Can we bring in other food and drinks bought from outside? Is there
a corkage for food and drinks bought from outside? If yes, please how
much, What time do you start serving? For lunch? For dinner?, Do
you accommodate children?, Do you cater persons with disability?,
Are all rooms air conditioned?, Do you have parking facilities?, Do
you cater specific functions?, Do you have smoking area?, How do
we get there? What is the nearest landmark?
(Self-Checks, Activities and Pre-test/Post Test)
ANSWER KEY
72
Activity 1.2 Performance Task
Example Data: Possible Answers
• 8:00 am- November 28, 2020
• 40th Birthday Celebration
• Jay C. Mila – 09069267836
• It’s either same name or other person: James Howard Yu-
09263822828
• 50 pax
• Will be at the pool side set-up, pink and yellow combination for the
motif, round table will be used
Lesson Information No. 3 - Preparing Service Station and
Equipment/Utensils and Supplies
1. Brandy Snifter
2. Dinner Knife
3. Red Wine Glass
4. Soup Spoon
5. Water Goblet
1. Platter, Dinner Plate, Cereal Bowl, Bread and Butter Plate, Fish
Plate, etc.
2. Dinner Spoon, Dinner Fork, Demitasse Spoon, Butter Spreader,
Pastry tongs, etc.
3. White Wine Glass, Red Wine Glass, Brandy Snifter, Collins
Glass, Old Fashioned Glass, etc.
4. Tables, Chairs, Cabinets, Highchairs, Side Stations, etc.
5. Tablecloth, Table Napkin, Table Runners, etc.
6. Salt and Pepper Shaker, Toothpick Holder, Bill Folder, Tent
Cards, Table Runners, Candle Holder, Flower Vase, Trays,
Menu Cards/Book
7. Mechanical Impact, Thermal Shock, Improper Handling and
Misuse of Equipment, Inactiveness and Absentmindedness and
Environmental factors
Activity 1.3.1 Performance
• Student will provide a video presentation individually.
• To be check by the trainer/teacher using the rubric
Activity 1.3.2 Picture Hunting
• Student will provide a picture individually.
• To be check by the trainer/teacher using the rubric
73
Enrichment Activity 1.3.1 True or False
1. T- True
2. T- True
3. T- True
4. F- False
5. T- True
Lesson Information No. 4 - Setting up Table Appointments in the
Dining Area
1. Furniture should be in the best position and correct positions;
Always consider the convenience; Be creative and artistic; Properly
set up the linens; Proper handling of table implements; Check and
sanitize; Cover should be well-balanced
2. Ala Carte Setting, Table d’hôtel Place Setting
3. French Set up, Russian Set Up, American Breakfast Set up,
American Lunch Set up, American Dinner Set up
4. Completeness, Cleanliness and Condition of Equipment, Balance
and Uniformity, Order, Eye Appeal, Timeliness
5. Banana, Bird of Paradise, Pyramid, Candle, Bishops Hat, Crown
Standing Fan, Goblet Fan, Rose Bud, Lotus
6. Box Pleats, Double Box Pleats, Side Pleats, Diamond, Scallop,
Butterfly, Tulip
7. Height of Ceiling, Style of Décor in the Dining Area, Table Surface,
Folded Napkin in a Glass
Self-Check 1.4.2 Labelling/Identification
1. Show plate/Charger
2. Dinner Fork
3. Salad Fork
4. Table Napkin
5. B&B Plate
6. B&B Knife
7. Centerpiece
8. Salt & Pepper Shaker
9. Dessert Fork
10. Water Goblet
11. Red Wine Glass
12. Teaspoon
13. Coffee Cup
14. Saucer
15. Soup Spoon
16. Salad Knife
17. Dinner Knife
74
1. W 11. C
2. W 12. C
3. W 13. C
4. W 14. C
5. C 15. C
6. C 16. C
7. C 17. W
8. C 18. C.
9. C 19. C
10. W 20. C
21. W
Self-Check 1.4.4 True or False
1. True 6. True
2. Tue 7. True
3. True 8. True
4. True 9. False
5. True 10. False
• Student will make an output following the direction given.
• Output will be checked by the teacher/trainer based on
the rubrics given.
Activity 1.4.2 Think and Draw
• Student will draw what is ask on the opposite box
the rubrics given.
• Student will paste picture on the opposite box
the rubrics given.
• Student will create his/her own design following the
direction given in the activity
the rubrics given.
75
Lesson Information No. 5 – Setting the Mood/Ambiance of the
Dining Area
1. Auditorium or Lecture Style, Conference Style, Banquet
Style, U Shaped Style, Hollow Square Style
2. Restaurant Theme, Paint Walls and Accent Walls, Furnish
and Furniture, Hang Art and Lighting Fixtures
3. Guest may feel comfortable and contribute to an overall
cleanliness and orderliness of the restaurant
4. It creates good atmosphere, affects the food, more pleasant,
influences eating condition, increase spending with the right
beat
5. Well decorated, cleanliness and orderliness, properly
ventilated
the rubrics given.
Activity 1.5.2 Performance Activity
the rubrics given.
Answer Key: Pre-Test and Post Test
1. B 6. A 11. A 16. A
2. B 7. A 12. A 17. D
3. C 8. B 13. A 18. A
4. A 9. B 14. A 19. B
5. D 10. B 15. A 20. A
REFERENCES
Roldan, A. & Edica, B. (2018). Food and Beverage Service and Customer Relations
(Page 1-25)
STI Valencia. (2013). Provide a link between kitchen and service area CBLM.
Philippines. (Page 22-26, 31-35)
William Angliss Institute. (2013). Take food orders and provide table service
D1.HBS.CL5.16 trainee manual. Melbourne. ASEAN 2013 (pp. 13-43)
Laya, J. (2011). The Foundation of Hotel And Restaurant Management – An

Introductory Approach (Unpublished Material). Philippines. (pp. 68, 77-78)
STI Education Services Group, Inc. (S.Y 2015-2016). HRS 1202-FBSPOCB Food and
beverage service procedures. Philippines. (Week 2 Instructors Guide)
Food and Beverage Services- Technical Vocational Track Manual. Department of

Education
Structure: Last, F. M. (Year Published) Book. City, State: Publisher.
TESDA Training Regulations
Roldan, A. (2003). Food Service and Bartending. Paranaque City: AR Skills

Development & Management Services
Malone J. (2012). At Your Service. John Wiley & Sons INC., Hoboken, New Jersey
Basbas, L. (2017) Food and Beverage Services. Rex Bookstore, Philippines
Images/ Picture
• http://cliparts.co/clipart/2359496
• https://www.aliexpress.com/store/product/Wedding-table-skirting-table-
curtain-party-table-skirt-reception-table-skirting/602631_32294782057.html
• https://www.pinterest.ph/pin/505036545689270131/
76
• https://www.google.com/search?q=table+skirting&ie=utf-8&oe=utf-8
• http://www.elegantwoman.org/etiquette-proper-table-setting.html
• https://oureverydaylife.com/how-to-decorate-a-restaurant-for-a-rehearsal-
dinner-12603314.html
• https://www.thebalancesmb.com/restaurant-design-2888629
• https://www.lsretail.com/blog/play-music-your-restaurant
77
Writer
JAY C .MILA
Teacher III
Senior High School – TVL-HE
Opol National Secondary Technical School
Opol Misamis Oriental
Division of Misamis Oriental
Bachelor of Industrial Education (BIED)

Technology and Livelihood Education
Mindanao Polytechnic State College
Lapasan, Cagayan de Oro City
Master of Technician Teacher Education (MTTE)

Mindanao University of Science and Technology
Lapasan Cagayan de Oro City
Training Methodology I
Cookery NCII
Bartending NCII
Food and Beverage Services NCII
Bread and Pastry Production NCII

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Senior High School

Department of Education • Republic of the Philippines

Published by the Department of Education

Development Team of the Module

Printed in the Philippines by ______________________________________

Department of Education Republic of the Philippines

Lesson 2. Taking Reservation

Lesson 3. Preparing Service Station and

Lesson 4. Setting up Table Appointments in the Dining

Lesson 5. Setting the Mood/Ambiance of the Dining

Welcome to the course of Food and Beverage Services!

The Module contains the following:

Definition of Technical Helps you understand unfamiliar words used in

Lesson Information Provides you important knowledge, principles,

Self-Check Evaluates your overall understanding about this

Activity Provides you the application of the knowledge

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

What to Learn in This Module?

At the end of the of the lesson, you should be able to:

LO. 1 Discuss Food and Beverage Operations

2. Which type of reservation system depends on the person designated,

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

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

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

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

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

13. Which factor significantly affects the immediate consciousness of guests

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

Ambiance The mood of feeling in a place.

Cafeteria A restaurant serving mostly cooked or ready-to-eat food

Manual A manual booking system whereas a hostess usually answers the

Online A type of reservation system that uses a specific paid booking

Pax The number of person/s booked for dining in the restaurant.

Reservation An advance arrangement to secure dining bookings in restaurant

Restaurant A food-service establishment that serves prepared food to guests.

Station Mis- The preparation of a waiter’s station in the food service.

Table The process of making a table more attractive, usually done in

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

Food and Beverage Operations

A restaurant is a food-service establishment that serves prepared food to

Restaurants are sometimes a feature of a larger complex, typically a hotel,

The Function of a Restaurant

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

Family Style Restaurants

Staffing and Management

The focus of recruiting service personnel and management staff should be

Food Service System

1. Conventional Food Service System

3. Ready –Prepared Food Service System

Activity 1.1.1 Video Clip

RUBRIC FOR VIDEO CLIP EVALUATION

Activity 1.1.2 Simple Recall

Types of Restaurant Reservations

It also provides up to date "real time" information on availability at the push of

The Elements of Reservation

Some Ways to Check Availability

Ways Reservations May Be Received

1. Over the telephone – customers dial the establishment directly.

How to Take Table Reservations

Tips in Taking Table Reservations

Possible Questions of Customers When Taking Table Reservations

1. What are the two (2) types of restaurant reservations?

Activity 1.2 Performance Task