Principles in

Dining Room
Operations

Preparing the dining

room is one of the
major activities that
can spell success in
any food service
activity.

ROOM ARRANGEMENT

Arrangement of tables is an
important factor that contributes to
the success of any occasion or
function.

The environment that will be

created should be suitable for the
purpose of the occasion.

ROOM ARRANGEMENT
Room Layout Considerations:

Size and square footage of the room area.

Aisle space for service personnel to go around.
Service areas or wait stations.
Placement of the beverage and coffee stations and
portable bar.
Number of seats per table.
Shapes and size of a table.
Total number of guests.
Types of menu served.
Activity and flow of the guests.
Fire and safety codes and the emergency exits.

ROOM ARRANGEMENT
Banquet style- generally used to
describe room setups for meal functions.
Some things to remember:
1. Use round tables (66 to 72 inches in round)
2. Sit eight to ten guests per table.
3. Tables are usually ten feet apart from center
to center.

ROOM ARRANGEMENT
Examples of Dining Room Layouts:

PREPARATIONS FOR FOOD SERVICE

Receptionists/
Cashiers
Dining
Room Manager

Organizational chart for food service operation

MISE-EN- PLACE PREPARATION

Mise-en-place
A French word which means
everything in place.
Refers to all the basic
preparations in dining or
service area before the
setup and food service are
undertaken.

MISE-EN- PLACE PREPARATION

Basic activities that should be
considered:
1.

Pick up and cleaning of equipments and

supplies
a)

Have a list of items to be picked up and to be

installed at the service station.
b)
Bring the requested items in a trolley or bus
pan. Follow the guidelines that follows:

Chinawares must be piled up by tens.

Glass wares must be placed in glass wire

rack.

Flat wares must be placed in flatware rack

or utility plastic box container and grouped

MISE-EN- PLACE PREPARATION

2.

Wiping and Polishing Service Wares

a)

b)

Prepare clean and dry cloth for wiping.

Make sure the cloth intended for
wiping utensils/service equipment are
separated from those used in wiping
hands and wiping tables. Distinguish
them by using color coded cloths.
Dry cutleries and china wares using
clean, dry cloth. Once moist, use
another wiping cloth.

MISE-EN- PLACE PREPARATION

3. Preparing the Service Station and Stocking the
Sideboard
-it is best to place a service cabinet or sideboard
per area or station in the dining/function area. Items
in it should always be kept clean. Here is the
procedure in setting up the service station:
a)
Clean the sideboard/cabinet with sanitizer.
b)
The person in-charge shall prepare par stock
(volume of utility items/other stocks needed to
sustain an efficient service) of items to be
stocked in the service station.
c)
Before the start of operations, the captain
waiter shall check the completeness of par
stock and check for dirty and damaged items

DINING ROOM EQUIPMENT

Serving Equipments
Dinnerwares:
1. Platters
-oval-shaped dishes with
widths ranging from 8 to 10
inches used for serving different
food such as vegetables, meat,
poultry, rice and the like.

DINING ROOM EQUIPMENT

2. Soup tureens
-are round or oval-shaped
hollow container made either of
china or ceramics. It has fine ears
on both sides and it comes with
cover. They are used for serving
soups and their variation.

DINING ROOM EQUIPMENT

3. Tea/coffee pot
-is used for serving
tea or coffee. The tea pot
is slightly smaller than
coffee pot.

DINING ROOM EQUIPMENT

4. Sugar bowl and
creamer
-are used for
serving sugar and
milk.

DINING ROOM EQUIPMENT

5. Gravy boat
-is used for
serving gravy or
sauces.

DINING ROOM EQUIPMENT

Dinnerwares for Serving
Flatwares:
1. Serving Spoon
-larger than the
dinner spoon used for
serving main dishes,
vegetables and other
accompaniments.

DINING ROOM EQUIPMENT

2. Serving Fork
-larger than the
dinner fork, fourpronged and has a
bigger handle used for
serving dishes, salads,
vegetables, etc.

DINING ROOM EQUIPMENT

3. Pie server
-has a wide, flat
and elongated shape
with short handle. It
is used for serving pies,
cakes, and pastries.

DINING ROOM EQUIPMENT

4. Soup ladle
-has a long
handle with small,
rounded, deep bowl.
It is used for serving
soups.

DINING ROOM EQUIPMENT

5. Gravy ladle
-has a long
handle with small,
rounded, hollow bowl.
It is used for serving
gravies and sauces.

DINING ROOM EQUIPMENT

Beverage wares:
1. Water pitcher
-is usually made of
either glass, plastic, or
aluminum. Generally used
for serving water or juices.

DINING EQUIPMENT
Dinnerwares:
1. Place plate
-is a 12 inches
diameter plate used as
underliner for dinner
plate in formal sitdown
dinner.

DINING EQUIPMENT
2. Dinner plate
-is a 10 inches
diameter plate used for
individual serving of the
main dish in formal
dinners.

DINING EQUIPMENT
3. Soup plate
-is a deep plate that
is 9 inches in diameter.
It is used for soups in
formal dinners.

DINING EQUIPMENT
4. Soup bowl
-is a 6 inches
diameter hollow plate
used for soups, cereals,
and saucy dishes.

DINING EQUIPMENT
5. Bread and butter plate
-is 6 inches in
diameter and is used for
serving bread and butter
for breakfast and dinner.

DINING EQUIPMENT
6. Cup and saucer
-used in pairs where
the cup is firmly placed
on top of the saucer with
its bottom fitted on the
grove. It is used for
beverages like coffee, tea
or chocolate.

DINNERWARES USED FOR DINING

Flatwares:
1)
2)
3)
4)
5)
6)
7)

8)

Dinner spoon- is oval in shape and it is used for the

main dish.
Dinner fork- is a four- pronged fork usually used for
main dishes.
Salad/dessert fork- is four-pronged that is shorter than a
dinner fork used for salads and desserts.
Pickle fork- is a two-pronged tiny fork approximately 3
inches long used for pickled vegetables.
Oyster fork- is a three-pronged tiny fork, 3 inches long
used for picking oysters and similar shellfish.
Soup spoon- is smaller than a dinner spoon. The bowl is
rounded. It is used for partaking soup.
Dinner knife- is approximately 9 inches in length,
slightly thick with solid handle used for slicing, picking
or for other dining purposes.
Steak knife- lighter in weight than a dinner knife, with

DINNERWARES USED FOR DINING

BEVERAGE WARE
Unfooted wares:
1)

2)

3)

Old fashion glass- is a 7 ounce glass with

narrow base, wide mouth, thick body made of
lime glass. It is used for individual serving of
water, juice, or other beverage concoctions.
High ball- is a 12 ounce glass with the same
width from mouth to base. It is used for
serving water, beverages with ice shavings
and other cold concoctions.
Whiskey glass- is a 1 ounce glass with wide
mouth and narrow base used for individual
servings of whiskey and other alcoholic
beverages.

BEVERAGE WARE
Footed wares:
1)

2)
3)

4)
5)

Goblet- comes in 8 ounce and 12 ounce sizes

with wide mouth tapering down to the bottom
and the stem is short. It is used for
champagnes and other white wines.
Champagne- is a saucer-like glass with hollow
stem about 4 ounce to 5 ounce capacity.
Cocktail- comes in different shapes with long
stem used for various cocktail drinks. It is
usually made of crystal.
Sherry- has a V-shape body with short stem
with a 2 to 3 ounce capacity.
Wine- has a tulip-shape body with long stem

BEVERAGE WARE

LINENS USED FOR DINING

1)

2)

3)

4)
5)

Table cloth- comes in varying sizes and shapes

depending on the tables. It can be made of
cotton, damask, ramie, linen, or synthetic.
Silence cloth- is a thick cloth used as padding
underneath the table cloth. It is used for muffling
the sound of dinnerwares and beverage wares
while dining.
Top cloth or table runners- are smaller cloth
placed on top of the cloth to enhance
appearance of the dining table.
Placemats- measures approximately 18 to 24
inches and used as individual covers.
Napkins- comes in varying sizes and materials
used as protection of clothes from getting soiled.

LINENS USED FOR DINING