Competency Based Learning Material

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Sector: TOURISM
Qualification
Food and Beverage Services NCII
Unit of Competency:

PREPARE THE DINING ROOM/ RESTAURANT AREA FOR SERVICES

Module Title

PREPARING THE DINING ROOM/ RESTAURANT AREA FOR SERVICE

L NEGROS OCCIDENTAL HIGH

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 HOW TO USE THIS MODULE

Welcome!

The unit of competency, "Prepare the dining room/restaurant area for

service", is one of the competencies of Food and Beverage Services NC II, a
course which comprises the knowledge, skills and attitudes required for a
trainee to possess.

The module, Preparing the dining room/ restaurant area for service,
contains training materials and activities related to Food and Beverage Services
NC II it includes preparing the dining room / restaurant area,welcoming guests
and taking food and beverage orders,promoting food and beverage
products,providing food and beverage services to the guests for you to complete.

In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning outcome
are Information Sheets, Self-Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.

Remember to:

● Read information sheets and complete the self-checks. Suggested

references are included to supplement the materials provided in this
module.

● Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.

● Submit outputs of the Task Sheets and Job Sheets to your trainer
for evaluation and recording in the Accomplishment Chart. Outputs
shall serve as your portfolio during the Institutional Competency
Evaluation. When you feel confident that you have had sufficient practice,
ask your trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

You need to complete this module before you can perform the module
Food and Beverage Services Date Developed: Document No.
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on Welcoming Guests and take Food and Beverage Orders.

FOOD AND BEVERAGE SERVICES NC II

The FOOD AND BEVERAGE SERVICES NC II Qualification consists of

competencies that a person must achieve to provide food and beverage service to
guests in various food and beverage service facilities.

This Qualification is packaged from the competency map of the tourism

sector..

The unit of competency comprising this qualification includes the

following:

NO. BASIC COMPETENCIES MODULE TITLE CODE

Participate in workplace Participating in
1 500311105
environment workplace environment
Work in the team Working in the team
2 500311106
environment environment
Practice career Practicing career
3 500311107
professionalism professionalism
Practicing occupational
Practice occupational health
4 health and safety 500311108
and safety procedures
procedures

NO. COMMON COMPETENCIES MODULE TITLE CODE

Develop and update industry Developing and update
1 TRS311201
knowledge industry knowledge
Observe workplace hygiene Observing workplace
2 TRS311202
procedures hygiene procedures
Performing computer
3 Perform computer operations TRS311203
operations
Perform workplace and Performing workplace
4 TRS311204
safety practices and safety practices
Provide effective customer Providing effective
5 TRS311205
service customer service

NO. CORE COMPETENCIES MODULE TITLE CODE

Food and Beverage Services Date Developed: Document No.

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 Prepare the dining Preparing the dining
1 room/restaurant area for room/restaurant TRS512387
service area for service
Welcoming guests and TRS512388
2 Welcome guests and take
take food and beverage
food and beverage orders
orders
Promote food and beverage Promoting food and TRS512389
3
products beverage products
Providing food and TRS512390
4 Provide food and beverage
beverage services to
services to guests
guests
5 Provide room service Providing room service TRS512391
Receive and handle guest Receiving and handle TRS512392
6
concerns guest concerns

MODULE CONTENT

UNIT OF COMPETENCY :Prepare the dining room/restaurant area for

service
MODULE TITLE :Preparing the dining room/restaurant area for
service

MODULE DESCRIPTOR:

This unit covers the knowledge and skills required in the preparation of
the dining room /restaurant area before the start of the service
operations. It involves opening duties or the dining room mise-en-place
prior to service. This unit includes the knowledge and skills in taking
reservations, preparing service stations, table-setting, and setting the
ambiance of the food service facility. .

This module consists of __4__ learning outcomes. Each learning outcome

contains learning activities supported by each instruction sheet. Before you
perform the instructions, read the information sheets and answer the self-check
and activities provided to ascertain to yourself and your trainer that you have
acquired the knowledge necessary to perform the skill portion of the particular
learning outcome.

Upon completion of this module, report to your trainer for assessment to

check your achievement of knowledge and skills requirement of this module. If
you pass the assessment, you will be given a certificate of completion.

Food and Beverage Services Date Developed: Document No.

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SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module you should be able to:

LO1 Take table reservations

LO2 Prepare service stations and equipment
LO3 Set up the tables in the dining area
LO4 Set the mood/ambiance of the dining area

LEARNING OUTCOME # 3 Setting up the tables in the dining area

CONTENTS:

1.Tables are set according to the standards of the food service establishment.
2.In cases where the menu is pre-arranged or fixed, covers are set correctly
according to the predetermined menu.
3.Tableware and glassware are wiped and polished before they are set up on the table.
4.Cloth napkins are folded properly and laid on the table appropriately according to napkin
folding style.
5.Buffet or display tables are skirted properly taking into account symmetry, balance and harmony
in size and design.

ASSESSMENT CRITERIA:
1. Lights are adjusted according to time of the day.
2. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
3. Appropriate music is played when applicable
4. Floors/carpets are cleaned and made sure are dry.
5. Air-condition or cooling units are adjusted for the comfort of the guests
6. Decorations are set-up according to theme or concept of the dining room

Food and Beverage Services Date Developed: Document No.

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CONDITION:

Trainees must be provided with the following:

Tools, Materials and Equipment and Facilities

● Napkins

● Menu folders

● Order slips

● Wine list

● Condiments

● Toothpicks

● Table cloth/Placemats

● Salt and Pepper shakers

● Tableware
o Cover/service plate
o Dinner plate
o Entrée plate
o Fish plate
o Bread plate
o Soup bowl/plate
o Cups and saucers

ASSESSMENT METHOD:
 Demonstration with oral questioning
 Written test

Food and Beverage Services Date Developed: Document No.

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 LEARNING EXPERIENCES/ACTIVITIES

LO #3 Setting up the tables in the dining area

Learning Activities Special Instructions

1.Read the attached Information Follow the instructions as instructed.

Sheet
1.3-1-Tables are set according to the You can ask the assistance of your
standards of the food service trainer to explain further the topics you
establishment. cannot understand.

2.Answer Self-Check_______ Try to answer the Self-Check without

1.3-1-Tables are set according to the looking at the information sheet. Then
standards of the food service compare you answer with the attached
establishment. Answer Key. Re-read your Information
Sheet if you score is not satisfactory.
3.Compare your answer to
Answer Key ______ For Task Sheet, Job Sheet or Operation
1.3-1-Tables are set according to the Sheet, follow the instructions carefully.
standards of the food service Ask your trainer if you have some
establishment. questions.

Evaluate your work and when done,

4.Perform Job Sheet 1.3-1a on Basic please present your work to your trainer
table Setting for evaluation.
Evaluate your work using
Performance Criteria Checklist
1.3-1a on Basic table Setting

Perform Job Sheet 1.3-1b on

Informal table Setting
Evaluate your work using
Performance Criteria Checklist
1.3-1b on Informal table Setting

Perform Job Sheet 1.3-1c on Formal

table Setting
Evaluate your work using
Performance Criteria Checklist
1.3-1c on Formal table Setting

Perform Job Sheet 1.3-1d on Five

course table Setting
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 Evaluate your work using
Performance Criteria Checklist
1.3-1d on Five course table Setting

Perform Job Sheet 1.3-1e on Buffet

table Setting
Evaluate your work using
Performance Criteria Checklist
1.3-1e on Buffet table Setting
5. Read the attached Information
Sheet
1.3-2: In cases where the menu is pre-
arranged or fixed, covers are set
correctly according to the
predetermined menu.

6. Answer Self-Check
1.3-2: In cases where the menu is pre-
arranged or fixed, covers are set
correctly according to the
predetermined menu.

7. Compare your answer to

Answer Key
1.3-2: In cases where the menu is pre-
arranged or fixed, covers are set
correctly according to the
predetermined menu.

8. Read the attached Information

Sheet
1.3-3: Tableware and glassware are
wiped and polished before they are set
up on the table.

9. Answer Self-Check
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 1.3-3: Tableware and glassware are
wiped and polished before they are set
up on the table.

10. Compare your answer to

Answer Key
1.3-3: Tableware and glassware are
wiped and polished before they are set
up on the table.

11. Read the attached Information

Sheet
1.3-4: Cloth napkins are folded
properly and laid on the table
appropriately according to napkin
folding style.
12. Answer Self-Check
1.3-4: Cloth napkins are folded
properly and laid on the table
appropriately according to napkin
folding style.
13. 10. Compare your answer to
Answer Key 1.3-4: Cloth napkins are
folded properly and laid on the table
appropriately according to napkin
folding style.

14. Perform Job Sheet 1.3-4a

Napkin Folding (BASIC)
Evaluate your work using
Performance Criteria Checklist
1.3-4a Napkin Folding (BASIC)

Perform Job Sheet 1.3-4b Napkin

Folding (FANCY)
Evaluate your work using
Performance Criteria Checklist
1.3-4b Napkin Folding (FANCY)

Perform Job Sheet 1.3-4c Napkin

Folding (GLASSWARE)
Evaluate your work using
Performance Criteria Checklist
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 1.3-4c Napkin Folding
(GLASSWARE)

Perform Job Sheet 1.3-4d Napkin

Folding (UNDERLINER)
Evaluate your work using
Performance Criteria Checklist
1.3-4d Napkin Folding
(UNDERLINER)

Perform Job Sheet 1.3-4e Napkin

Folding (BANQUET/FLATWARE)
Evaluate your work using
Performance Criteria Checklist
1.3-4e Napkin Folding
(BANQUET/FLATWARE)

15. Read the attached Information

Sheet
1.3-5: Buffet or display tables are
skirted properly taking into account
symmetry, balance and harmony in
size and design.
16. Answer Self-Check 1.3-5: Buffet or
display tables are skirted properly taking
into account symmetry, balance and
harmony in size and design.
17. Compare answers to Answer key 1.3-5
Buffet or display tables are skirted properly
taking into account symmetry, balance and
harmony in size and design.
18. Perform Job Sheet 1.3-5a SINGLE
pleats table skirting style
Evaluate your work using
Performance Criteria Checklist
1.3-5a SINGLE pleats table skirting style

Perform Job Sheet 1.3-5b KNIFE

pleats table skirting style
Evaluate your work using
Performance Criteria Checklist
1.3-5b KNIFE pleats table skirting style

Perform Job Sheet 1.3-5c BOX

pleats table skirting style
Evaluate your work using
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 Performance Criteria Checklist
1.3-5c BOX pleats table skirting style

Perform Job Sheet 1.3-5d ARROW

pleats table skirting style
Evaluate your work using
Performance Criteria Checklist
1.3-5d ARROW pleats table skirting
Style

Perform Job Sheet 1.3-5e PINCH

pleats table skirting style
Evaluate your work using
Performance Criteria Checklist
1.3-5e PINCH pleats table skirting style

Perform Job Sheet 1.3-5f DIAMOND

pleats table skirting style
Evaluate your work using
Performance Criteria Checklist
1.3-5f DIAMOND pleats table skirting
style

Perform Job Sheet 1.3-5g ROSE

pleats table skirting style
Evaluate your work using
Performance Criteria Checklist
1.3-5g ROSE pleats table skirting style

After doing this activity, you are now ready to undergo institutional
assessment for this module and proceed to the next module on Set the
mood/ambiance of the dining area.

Food and Beverage Services Date Developed: Document No.

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 INFORMATION SHEET 1.3-1
Tables are set according to the standards of the food service establishment.

Learning Objective: After reading this information sheet, YOU MUST

Be able to:
 Know different styles of table settings and the utensils to be used
 Differentiate the different table set up
 Demonstrate the different table set up
Introduction:
Table setting (laying a table) or place setting refers to the way to set a table with tableware; such
as eating utensils and for serving and eating. The arrangement for a single diner is called a place
setting. It is also the layout in which the utensils and ornaments are positioned. Setting a table
properly has always been important. It shows guests that they are welcome, and it also sets the
tone, of formality while eating, which ensures that people get along, dine in comfort, and enjoy a
convivial experience.

Materials to prepare:
● Table cloth/Placemats

● Flowers(design)

● Salt and Pepper shakers

● Tableware
o Cover/service plate
o Dinner plate
o Entrée plate
o Fish plate
o Bread plate
o Soup bowl/plate
o Cups and saucers

Identify the Tableware’s and its uses:

List of Table Setting Vocabulary

 Tablecloth – a decorative piece of fabric used to cover a table
 Placemat – a protective mat placed under a plate to protect the table
 Charger plate – a decorative plate placed under a dinner plate
 Napkin – a piece of cloth or paper used to wipe the mouth and hands during a meal
 Flatware – utensils used for eating, such as knives, forks, and spoons
 Glassware – glasses and cups used for drinking
 Dinner plate – the main plate used for serving food
 Salad plate – a smaller plate used for serving salad
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  Dessert plate – a plate used for serving dessert
 Soup bowl – a bowl used for serving soup
 Creamer – a small pitcher used for pouring cream
 Sugar bowl – a small container used for holding sugar
 Salt and pepper shakers – small containers used for holding salt and pepper
 Butter dish – a small dish used for holding butter
 Bread basket – a basket used for holding bread
 Wine glass – a glass used for drinking wine
 Water glass – a glass used for drinking water
 Coffee cup – a cup used for drinking coffee
 Teacup – a cup used for drinking tea
 Gravy boat – a small boat-shaped dish used for holding gravy
 Candelabra – a decorative holder for candles
 Centerpiece – a decorative element placed in the center of the table
Glassware & Cups include:

 beer glass
 beer mug  mug
 beer stein  old-
 brandy balloon fashioned
 brandy snifter glass
 cappuccino cup  pint glass
 carafe  pitcher
 champagne flute  pousse-café
 cocktail glass glass
 coffee cup  punch bowl
 cordial glass  punch glass
 decanter sake
 espresso cup  milkshake
 goblet glass
 grappa glass  cup
 highball glass  shot glass
 iced tea glass  teacup
 Irish coffee glass  tumbler
 Irish coffee mug  water glass
 jug, pitcher  whiskey
 juice glass glass
 latte cup  wine glass
 liqueur glass
 martini glass

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Different Types of Spoons

Teaspoon – a small spoon used for stirring and serving tea or coffee.
Soup spoon – a round spoon with a deep bowl used for eating soup.
Dessert spoon – a smaller spoon used for eating dessert.
Serving spoon – a large spoon used for serving food.
Tablespoon – a larger spoon used for eating, serving, and measuring
ingredients.
Salad spoon – a long spoon with a shallow bowl used for serving salad.
Gravy spoon – a small spoon with a hole in the bowl used for straining gravy.
Cocktail spoon – a long thin spoon used for stirring and serving cocktails.
Iced tea spoon – a long spoon with a flat bowl used for stirring and serving iced
tea.
Rice spoon – a flat and wide spoon used for serving rice.
Demitasse spoon – a small spoon with a round bowl, used for drinking
espresso.
Bouillon spoon – a smaller version of a soup spoon, used for consuming clear
broths.
Infant spoon – a small, lightweight spoon with a rounded edge, used for feeding
babies.
Sundae spoon – a type of dessert spoon with a long handle and a shallow, oval
bowl.
Coffee spoon – a small spoon with a round or oval bowl, used for stirring sugar,
cream, or other additives into coffee or other hot beverages.

TYPES OF FORKS

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TYPES OF TABLE SETTING

1. BASIC TABLE SETTING

 Start with a simple, woven placemat in
front of each seat.
 Place your everyday ware (or melamine
plates) in the middle of each placemat.
 Set a folded napkin on the left side of the
plate.
 Top the napkin with a dinner fork and
place a dinner knife to the ride of the plate.
 Finish with a water glass above the knife.
 The basic table setting comprises the
implements you would need for an everyday
meal. You would use a basic table setting for a
daily dinner, or perhaps a special brunch.

2. INFORMAL TABLE SETTING

 Use a decorative napkin or a cloth napkin
(instead of a paper napkin), and place it
under the fork.
 Add a soup spoon to the right of the knife. A
salad fork is optional, but if you choose to use
it, it should go on the left of the plate (outside
the dinner fork).
 Place the wine glass to the right of the water
glass, which should be above the knife and
spoon. Stemless glassware is acceptable.
 If eating family-style, the serving dishes are
brought to the table, and placed on cork or woven trivets.

3. FORMAL TABLE SETTING

 Spread your best tablecloth or table runner
across the table. The drop should be about
a foot from the table, at lap level.
 Place candles and flowers in the center of
the table. Unscented are highly
recommended to avoid any interference with
the aroma of the food. Use low
arrangements of flowers to prevent
distractions.
 Replace everyday linens with lovely
placemats and your best cloth napkins,
which are folded and put across the center
of the dinner plate.
 Use heirloom dishes (or china) and high-quality silver flatware.
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  Add a bread plate and small butter knife above the forks and a
salad plate to the direct left of the forks.
 Place a dessert fork and spoon above the plate. (This is optional
since these utensils can also be brought out with the dessert
course.)
 If necessary, add a steak knife to the right of the plate.

 Use stemmed wine glasses: The white wine glass is placed to the
lower right of the water glass, and the red wine glass is placed above
them so the three glasses form a triangle.
 To channel a fine-dining vibe, place a charger (a large decorative
plate) under the dinner plate.

4. FIVE-COURSE TABLE SETTING

 Pull out all the stops for a formal, five-
course feast, which typically consists
of soup, salad, fish course, main
course, and dessert. Start with the
formal place setting steps outlined
above, then:
 Add a Champagne flute further back
behind the white wine glass.
 Place a sherry glass closer to the front,
ahead of the red wine glass.
 If you’re serving a fish course, add a
fish fork between the salad and dinner
forks and a fish knife between the dinner knife and soup spoon.
 To top it off, include a name card on each place setting.

5. BUFFET TABLE SETTING

For potlucks and other occasions when there are
too many guests to sit at one table, a buffet can be
an easy, efficient service method. Create a stress-
free buffet setup, using the following guidelines:
 Consider the flow of traffic:
Place the food and drinks on
separate tables arrangement to
avoid traffic jams near the
seating areas.
Create a designated drink
station with beverages, ice,
glassware, cocktail napkins,
straws, etc.

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 At the food table, place plates at the beginning of the buffett
with napkins and cutlery at the end.
If space permits, create a separate area for snacks, finger
foods, cheese plates, etc.

 Arrange the food on the buffet:

Start with the hottest plates, ending with the coldest.
Use chafing dishes to keep dishes warm. (They will not stay
hot enough without them.)
Use ice to keep things chilled.
Leave enough space in front of the serving dishes so guests
can set their plates down.
 Arrange the dishes on multiple levels: Repurpose cake stands, or
place serving dishes atop sturdy objects to create a tiered effect. Not
only is this method pleasing to the eye, but it also helps guests
clearly see all of their options.
 Write short description cards to go in front of each dish. If you are
expecting guests with food allergies or dietary restrictions, it’s
considerate to add which dishes are vegetarian, gluten-free, nut-
free, etc.
 Place condiments, dips, and other sauces next to the dishes they
pair with.
 Supply extra piles of napkins in the seating areas.
 Use disposable tablecloths if you’re using plastic or folding tables for
the food and drink stations. In addition to disguising the table
surface, it also helps a lot with clean up.

REFERENCES:

Youtube video: https://www.youtube.com/watch?v=FDxwvJ3Yu34

https://www.eslbuzz.com/tableware-vocabulary-in-english-50-items-
illustrated/

https://whatsfordinner.com/kitchen-tips/classic-table-settings/

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 SELF CHECK 1.3-1

Identify the Different utensils/ tableware’s used in the picture

2.
1.
3.
5. 4._______&__
____
6

8 10. 12. 14

7. 9. 11. 13 15.

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 Answer key 1.3-1

1. Water goblet
2. Red wine glass
3. white wine glass
4. Desert spoon and fork
5. Bread plate
6. Butter knife
7. Napkin
8. Salad fork
9. Dinner fork
10. Salad plate
11. Dinner plate
12. Dinner knife
13. salad Knife
14. dinner spoon
15. soup spoon

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 TASK SHEET 1.3-1a

Title: Basic table Setting

Performance Objective:

Be able to set a basic table setting

● Supplies/Materials:

● Table cloth and placemats

● Flowers(design)

● Salt and Pepper shakers

● Tableware
o Cover/service plate
o Dinner plate
o Entrée plate
o Fish plate
o Bread plate
o Soup bowl/plate
o Cups and saucers

Steps/Procedures:
1. Start with a simple, woven placemat in front of each seat.
2. Place your everyday ware (or melamine plates) in the middle of
each placemat.
3. Set a folded napkin on the left side of the plate.
4. Top the napkin with a dinner fork and place a dinner knife to
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 the ride of the plate.
5. Finish with a water glass above the knife.

Assessment
Method:

Demonstration

PERFORMANCE CRITERIA CHECKLIST 1.3-1a

Performance Criteria YES NO

1. Did the trainee start with a simple, woven placemat in front
of each seat?
2. Did the trainee place the everyday ware (or melamine plates)
in the middle of each placemat?

3. Did the trainee set a folded napkin on the left side of the
plate?
4. Did the trainee top the napkin with a dinner fork and place
a dinner knife to the ride of the plate?

5.Did he/ she put the water glass above the knife.

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 TASK SHEET 1.3-1b

Title: Informal table Setting

Performance Objective:

Being able to set an informal table setting

● Supplies/Materials:

● Table cloth and placemats

● Flowers(design)

● Salt and Pepper shakers

● Tableware
o Cover/service plate
o Dinner plate
o Entrée plate
o Fish plate
o Bread plate
o Soup bowl/plate
o Cups and saucers

Steps/Procedures:
1. Use a decorative napkin or a cloth napkin (instead of a paper
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 napkin), and place it under the fork.
2. Place a dinner plate at the center of the place mat.
3. Add a soup spoon to the right of the knife right side of the plate.
A salad fork is optional, but if you choose to use it, it should go
on the left of the plate (outside the dinner fork).
4. Place the wine glass to the right of the water glass, which
should be above the knife and spoon. Stemless glassware is
acceptable.

Assessment
Method:

Demonstration

PERFORMANCE CRITERIA CHECKLIST 1.3-1b

Performance Criteria YES NO

1. Did the trainee use a decorative napkin or a cloth napkin
(instead of a paper napkin), and place it under the fork.
2. Did the trainee Place a dinner plate at the center of the
place mat.
3. Did the trainee add a soup spoon to the right of the knife? A
salad fork is optional, but if you choose to use it, it should go
on the left of the plate (outside the dinner fork).

4. Place the wine glass to the right of the water glass, which
should be above the knife and spoon.

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 TASK SHEET 1.3-1c

Title: Formal table Setting

Performance Objective:

Being able to set a formal table setting

● Supplies/Materials:

● Table cloth and placemats

● Flowers(design)

● Salt and Pepper shakers

● Tableware
o Cover/service plate
o Dinner plate
o Entrée plate
o Fish plate
o Bread plate
o Soup bowl/plate
o Cups and saucers

Steps/Procedures:
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 1. Place candles and flowers in the center of the table.
2. Place a placemat that goes with the vibe of the
restaurant.
3. Place lovely placemats and your best cloth napkins,
which are folded and put across the center of the dinner
plate.
4. Place a charger (a large decorative plate) under the
dinner plate.
5. Add a bread plate and small butter knife above the forks
and a salad plate to the direct left of the forks.
6. Place a dessert fork and spoon above the plate. (This is
optional since these utensils can also be brought out
with the dessert course.)
7. Add a steak knife and dinner spoon to the right of the
plate.
8. Use stemmed wine glasses: The white wine glass is
placed to the lower right of the water glass, and the red
wine glass is placed above them so the three glasses
form a triangle.

Assessment Method:

Demonstration

PERFORMANCE CRITERIA CHECKLIST 1.3-1c

Performance Criteria YES NO

1. Did the trainee place candles and flowers in the center of
the table?
2. Did the trainee place a placemat that goes with the vibe of
the restaurant?
3. Did the trainee place lovely placemats and your best cloth
napkins, which are folded and put across the center of the
dinner plate.
4. Did the trainee place a charger (a large decorative plate) under
the dinner plate?

5. Did the trainee add a bread plate and small butter knife
above the forks and a salad plate to the direct left of the forks?
6. Place a dessert fork and spoon above the plate. (This is
optional since these utensils can also be brought out with the
dessert course.)

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7. Did the trainee add a steak knife and dinner spoon to the
right of the plate?
8. Did the trainee use stemmed wine glasses: The white wine
glass is placed to the lower right of the water glass, and the red
wine glass is placed above them so the three glasses form a
triangle.

TASK SHEET 1.3-1d

Title: Five Course Table Setting

Performance Objective:

Being able to set a five course table setting

● Supplies/Materials:

● Table cloth and placemats

● Flowers(design)

● Salt and Pepper shakers

● Tableware
o Cover/service plate
o Dinner plate
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 o Entrée plate
o Fish plate
o Bread plate
o Soup bowl/plate
o Cups and saucers

Steps/Procedures:
1. Start with the formal place setting
2. Add a Champagne flute further back behind the white
wine glass.
3. Place a sherry glass closer to the front, ahead of the red
wine glass.
4. If you’re serving a fish course, add a fish fork between
the salad and dinner forks and a fish knife between the
dinner knife and soup spoon.
5. Top it off, include a name card on each place setting.

Assessment Method:

Demonstration

PERFORMANCE CRITERIA CHECKLIST 1.3-1d

Performance Criteria YES NO

1. Did the trainee Start with the formal place setting

2. Did the trainee add a Champagne flute further back behind

the white wine glass?
3. Did the trainee place a sherry glass closer to the front, ahead of
the red wine glass?

4. Did the trainee add a fish fork between the salad and dinner
forks and a fish knife between the dinner knife and soup spoon?

5.Did the trainee include a name card on each place setting

Food and Beverage Services Date Developed: Document No.

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 TASK SHEET 1.3-1e

Title: Buffet Table Setting

Performance Objective:

Being able to set a buffet table setting

● Supplies/Materials:

● Table cloth and placemats

● Flowers(design)

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 ● Salt and Pepper shakers

● Tableware
o Cover/service plate
o Dinner plate
o Entrée plate
o Fish plate
o Bread plate
o Soup bowl/plate
o Cups and saucers

Steps/Procedures:
Consider the flow of traffic:
1. Place the food and drinks on separate tables
arrangement
2. Create a designated drink station with beverages,
ice, glassware, cocktail napkins, straws, etc.
3. At the food table, place plates at the beginning of
the buffet with napkins and cutlery at the end.
4. If space permits, create a separate area for snacks,
finger foods, cheese plates, etc.
Arrange the food on the buffet:
5. Start with the hottest plates, ending with the
coldest.
6. Use chafing dishes to keep dishes warm. (They will
not stay hot enough without them.)
7. Use ice to keep things chilled.
8. Leave enough space in front of the serving dishes so
guests can set their plates down.
Arrange the dishes on multiple levels:

9. Write short description cards to go in front of each

dish.
10. Place condiments, dips, and other sauces next to
the dishes they pair with.
11. Supply extra piles of napkins in the seating areas.
12. Use disposable tablecloths if you’re using plastic or
folding tables for the food and drink stations.

Assessment Method:

Demonstration

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 PERFORMANCE CRITERIA CHECKLIST 1.3-1e

Performance Criteria YES NO

1.Did the trainee place the food and drinks on separate tables
arrangement
2. Create a designated drink station with beverages, ice,
glassware, cocktail napkins, straws, etc.
3. At the food table, did the trainee place plates at the
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 beginning of the buffet with napkins and cutlery at the
end.
4. Did the trainee create a separate area for snacks, finger
foods, cheese plates, etc.

5. Did the trainee place the dishes starting with the hottest
plates, ending with the coldest

6. Did the trainee use chafing dishes to keep dishes warm

7. Did the trainee use ice to keep things chilled

8. Did the trainee leave enough space in front of the serving

dishes so guests can set their plates down

9. Did the trainee write short description cards to go in

front of each dish?

10. Did the trainee place condiments, dips, and other sauces
next to the dishes they pair with

11. Did the trainee supply extra piles of napkins in the

seating areas

12. Did the trainee use disposable tablecloths if you’re using

plastic or folding tables for the food and drink stations

INFORMATION SHEET 1.3-2

Arranging tables and covers according to the pre-determined menu
Learning Objective: After reading this information sheet, YOU MUST
Be able to:
 Identify the different arrangement of table
covers
 Determine the importance of different
arrangement in the dining area
 Appreciate the importance of correct
arrangement of covers
Introduction
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 The first opening duty is to
check your station to see that the
general
area is presentable and ready to
set up for service. Set up enough
tables to
accommodate the reservations
and the average number of
persons without
reservations who are expected
The first opening duty is to check your station to see that the general area
is presentable and ready to set up for service. Set up enough tables to
accommodate the reservations and the average number of persons without
reservations who are expected. Part of setting up the table is to make sure that
the arrangement and the cover is pleasing to the eyes of the diners or
customers.

1. Fitted Table Covers

Fitted table covers are designed to fit snugly over a
standard trade show table, offering a sleek and
professional look. These covers are often made from a
stretch fabric like polyester or spandex, known for being
wrinkle-resistant. This makes them ideal for maintaining
a polished appearance. Additionally, they can be

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customized with your company’s logo or branding, turning them into printed
tablecloths that promote your business.

2. Stretch Table Covers

Stretched table covers are similar to fitted covers
but are made of polyester fabric, which is a
stretchable material. These covers can be pulled
tight over the table. This creates a modern and
sleek look for your trade show display. They are
perfect for businesses that want a contemporary
style.
These covers are easy to set up and take
down. You can customize them with your
company’s logo or branding. The ordering process
for these covers is straightforward, ensuring you
get exactly what you need for your display. They are ideal for larger tables and
provide easy access to anything stored under the table
3. Throw Tablecloths
A table throw is a large fabric piece that covers the
top and front of a table. They come in custom sizes to fit
any table. Table throws are ideal for businesses looking to
stand out at trade shows, job fairs, and other events. You
can customize them with your company’s logo or brand.
They work well as a fitted cover for tables and are also great
for hiding unsightly table legs or skirting.

4. Round Tablecloths
Round tablecloths are table covers that are
designed to fit round tables. They are circular in
shape and are typically used for special events such
as weddings, banquets, and other formal occasions.
Round tablecloths come in various sizes to fit
different table diameters. They can be made from
various fabrics, such as cotton, polyester, and linen.
Round tablecloths are popular for their elegant
and classic look. They can be dressed up or down
depending on the occasion. They can create a
cohesive and polished look for a formal event or add
a touch of elegance to a more casual gathering.

5. Table Runners
Table runners are long, slim pieces of fabric placed on
top of a tablecloth or directly on the table. They’re
used to make the table look nice for both fancy and
casual events. These runners are made from materials
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like cotton, linen, silk, or polyester and come in various sizes to fit different table
lengths.

They not only add color, texture, or patterns to the table but also protect it from
spills or stains. For proper care, it’s best to hand wash them or use a gentle
cycle in cold water. Table runners can also add branding for promotional
purposes, making them useful for businesses at events.

6. Open Back Tablecloths

Open-back tablecloths, also known as open-back
table covers, are unique because they have a cut-out
or opening in the back. This design lets the table legs
show while still covering the table’s front and sides.
The opening’s location can vary based on the design.
These tablecloths completely covers the table surface,
except for the back.

These types of tablecloths are commonly used for trade show displays,
events, exhibitions, and other situations where it’s important to see the table
legs or the table’s structure. They’re also great for displaying products that need
to be visible from all angles. Open-back tablecloths are made from materials like
polyester, spandex, and stretch-knit fabric. This makes them wrinkle-resistant
and easy to clean.

Here are a few situations in which they may be most useful:

Fitted Custom Table Covers: Provide a sleek and professional look, are
easy to set up and take down, and are a popular choice for businesses at
trade shows.
Custom Stretch Table Covers: Made of stretchy fabric that fits over
different table sizes and shapes and is easy to set up and take down,
providing a polished look.
Table Throws: Drapes that cover the entire table, including legs, are used
for formal events and can be customized in various colors, patterns, and
fabrics.
Round Tablecloths: Designed to fit circular tables, they are popular for
their elegant and classic look. They can be customized in various sizes
and fabrics and are suitable for formal events such as weddings and
banquets.
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 Table Runners: Tare long, narrow fabric pieces placed on top of a
tablecloth, adding color, texture, & pattern to the table setting, protecting
the table from spills, & can be used for formal & casual occasions.
Open Back Tablecloths: Have a cut-out in the back, allowing table legs to
be visible while covering the front & sides. Used for trade shows, events, &
to showcase products.

REFERENCES:
 https://www.strikenow.com/types-of-custom-table-covers/

SELF CHECK 1.3-2

Directions: Write T if the statement is true and F if the statement is False

1. Table covers are only used for decorative purposes.

2. Table covers can help protect the table surface from spills and scratches.
3. All table covers are made of fabric.
4. Vinyl table covers are not waterproof.
5. Table covers come in a variety of sizes to fit different table shapes and
dimensions.
6. Plastic table covers are often used for outdoor events because they are
disposable.
7. Table covers can only be purchased in plain, solid colors.
8. Lace table covers are commonly used for formal occasions.
9. Round table covers cannot be used on square or rectangular tables.
10. A table pad is a type of table cover designed to provide extra cushioning and
protection.

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 Answer key 1.3-2
1. F
2. T
3. F
4. F
5. T
6. T
7. F
8. T
9. F
10. T

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