Prepare Dining Restaurant Area For Service

COMPETENCY-BASED LEARNING
MATERIAL
Sector : TOURISM
Qualification : FOOD AND BEVERAGE SERVICE NC II
Unit of Competency: PREPARE THE DINING ROOM/ RESTAURANT AREA

FOR SERVICE
Module Title: PREPARING THE DINING ROOM/ RESTAURANT AREA

FOR SERVICE
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

AUTHORITY
Bulusan National Vocational Technical School

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL (CBLM)
Welcome!
The unit of competency, “Prepare the Dining Room/Restaurant Area for

Service” is one of the competencies of FOOD AND BEVERAGE SERVICE NC
II, a course which comprises the knowledge, skills and attitudes required for
a receptionist/food attendant.
The module, “Preparing the Dining Room/Restaurant Area for

Service ”, contains training materials and activities 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 also includes the knowledge and skills in taking
reservations, preparing service stations, table setting, and setting the
ambiance of the food service facility.
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, and Task Sheets. Follow and
perform the activities in 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-check. 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 to your Facilitator for evaluation
and recording in the Accomplishment Chart. Output 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 result of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this

competency. A Certificate of Achievement will be awarded to you after
passing the evaluation.
Food and Beverage Service NC II Date Developed: Document No.
Prepare the Dining Developed by: Issued Page 2

Room/Restaurant Area for by: of 163
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LIST OF COMPETENCIES
No. Unit of Competency Module Title Code

1 Prepare the dining Preparing the dining TRS512387
room/restaurant area room/restaurant area
for service for service
2 Welcome guests and take Welcoming guests and TRS512388
food and beverage orders take food and beverage
orders
3 Promote food and Promoting food and TRS512389
beverage products beverage products
4 Provide food and Providing food and TRS512390

beverage services to beverage services to
guests guests
5 Provide room service Providing room service TRS512391
6 Receive and handle guest Receiving and handle TRS512392
concerns guest concerns

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TABLE OF CONTENT
Cover-------------------------------------------------------------------------------------------------------------- 1
How to Use a Competency – Based Learning Materials-----------------------------------------------2
List of Competencies------------------------------------------------------------------------------------------ 3
Table of Content------------------------------------------------------------------------------------------------ 4
Module Content------------------------------------------------------------------------------------------------ 5
LO1. Know the product--------------------------------------------------------------------------------------- 7
Learning Experience------------------------------------------------------------------------------------------- 8
Information Sheet 3.1-1a------------------------------------------------------------------------------------- 10
Self – Check 3.1-1a--------------------------------------------------------------------------------------------- 19
Answer Key 3.1-1a--------------------------------------------------------------------------------------------- 20
Information Sheet 3.1-1b------------------------------------------------------------------------------------21
Self – Check 3.1-1b-------------------------------------------------------------------------------------------- 33
Answer Key 3.1-1b--------------------------------------------------------------------------------------------- 34
Information Sheet 3.1-1c------------------------------------------------------------------------------------- 35
Self – Check 3.1-1c--------------------------------------------------------------------------------------------- 46
Answer Key 3.1-1c--------------------------------------------------------------------------------------------- 47
Information Sheet 3.1-2--------------------------------------------------------------------------------------48
Self – Check 3.1-2---------------------------------------------------------------------------------------------- 52
Answer Key 3.1-2----------------------------------------------------------------------------------------------- 53
Task Sheet 3.1-2 Prepare a Menu--------------------------------------------------------------------------54
Performance Criteria Checklist 3.1-2----------------------------------------------------------------------55
LO2. Undertake Suggestive Selling-------------------------------------------------------------------------56
Self – Check 3.2-1---------------------------------------------------------------------------------------------- 63
Answer Key 3.2-1----------------------------------------------------------------------------------------------- 64
Self –Check 3.2-2----------------------------------------------------------------------------------------------- 70
Answer Key 3.2-2----------------------------------------------------------------------------------------------- 71
LO3. Carry Out Upselling Strategies------------------------------------------------------------------------72
Self – Check 3.3-1---------------------------------------------------------------------------------------------- 81
Answer Key 3.3-1----------------------------------------------------------------------------------------------- 82
Task Sheet 3.3-1------------------------------------------------------------------------------------------------ 83
Performance Criteria Checklist 3.3-1----------------------------------------------------------------------84
Evidence Plan--------------------------------------------------------------------------------------------------- 85

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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 foodservice facility.
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you MUST 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
ASSESSMENT CRITERIA:
1. Inquiries are answered promptly, clearly and accurately.

2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.
5. Additional information about the foodservice establishment is
provided when necessary.

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6. Service or waiter’s stations are stacked with supplies necessary for
service.
7. All tableware and dining room equipment are cleaned, wiped and
put in their proper places.
8. Special tent cards and similar special displays are put up for
promotion.
9. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
10. Water pitchers and ice buckets are filled.
11. Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
12. Condiments and sauce bottles are refilled and the necks and
tops of the bottles are wiped clean and tables are set according to
the standards of the foodservice establishment.
13. In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu.
14. Tableware and glassware are wiped and polished before they are
set up on the table.
15. Cloth napkins are folded properly and laid on the table
appropriately according to napkin folding style.
16. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
17. Lights are adjusted according to time of the day.
18. Tables, chairs and other dining room furniture are arranged to
ensure comfort and convenience of the guests.
19. Appropriate music is played when applicable
20. Floors/carpets are cleaned and made sure are dry.
21. Air-condition or cooling units are adjusted for the comfort of the
guests
22. Decorations are set-up according to theme or concept of the
dining room.

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LEARNING OUTCOME 1: TAKE TABLE RESERVATIONS
CONTENTS:
 FOOD SERVICE OPERATION

 RESERVATION PROCESS
 TELEPHONE ETHICS
1. Inquiries are answered promptly, clearly and accurately.

2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservations data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.
5. Additional information about the foodservice establishment is provided
when necessary.
CONDITIONS:
Students/trainees must be provided with the following:
 Telephone Logbook
 Fax Reservation Cards
 Email Computer
 Internet Reservation Sheets
 Pen/pencil
METHODOLOGIES:
 Modular/Self-paced
 Video showing
ASSESSMENT METHODS:
 Written test
 Observation
 Demonstration with Oral Questioning

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LEARNING EXPERIENCES
Learning Activities Special Instructions

If you have some problems on
Read Information Sheet 1.1-1 on Information Sheet 1.1-1, don’t hesitate to
FOOD SERVICE OPERATION approach your facilitator. If you feel you
are knowledgeable on the content of
Information Sheet 1.1-1, you can now
answer Self-Check 1.1-1.
Answer Self-Check 1.1-1 Compare answer with answer key. You

are required to get all answers correct.
Read the Information sheet again to
answer all questions correctly.
Read Information Sheet 1.1-2 on If you feel you are knowledgeable on the
RESERVATION PROCESS content of Information Sheet 1.1-2, you
can now answer Self-Check 1.1-2.
View Video Presentation on Ask the assistance of your Facilitator in
Taking Table Reservation operating the multimedia. While viewing
take down important notes.
Perform Task Sheet 1.1-2A on Check your work with the Performance
Take Table Reservation (Face to Criteria Checklist 1.1-2A and let your
Face) Trainer/Facilitator evaluate your work. If
competent proceed to the next task.
Perform Task Sheet 1.1-2B on Check your work with the Performance
Take Table Reservation via email Criteria Checklist 1.1-2B and let your
Trainer/Facilitator evaluate your work. If
TELEPHONE ETHICS content of Information Sheet 1.1-3, you
can now answer Self-Check 1.1-3.
Perform Task Sheet 1.1-3 on Check your work with the Performance
Take Table Reservation by phone Criteria Checklist 1.1-3 and let your

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Information Sheet 1.1-1
FOOD SERVICE OPERATION
Learning Objectives:
After reading the INFORMATION SHEET, YOU MUST be able to:
1. State the risk level of food service operation.

2. Explain the risk level of food service operation.
3. Identify the types of food service operation.
4. Classify the food service types.
Introduction:
Food Service Operation includes a catering food service operation, food

delivery sales operation, mobile food service operation, seasonal food service
operation, temporary food service operation and vending machine location.
FOOD SERVICE DEFINITIONS
Risk Level I – risk food service operation means a food service operation
whose activities include, but are not limited to, an operation that offers for
sale or sells: pre-packaged refrigerated or frozen potentially hazardous
foods; coffee, self-service fountain drinks; pre-packaged non-potentially
hazardous beverages; pre-packaged non-potentially hazardous foods; or
baby food or formula. These operations pose potential risk to the public in
terms of sanitation, food labeling, sources of food, storage practices, or
expiration dates.
Risk Level II – risk food service operation means a food service operation
whose activities include, but are not limited to: handling, heat treating, or
preparing non-potentially hazardous food; holding for sale or serving
potentially hazardous food at the same proper holding temperature at which
it is received; or heating individually packaged, commercially processed
potentially hazardous foods for immediate service. These operations pose a
higher potential risk to the public than Risk Level I because of hand contact
or employee health concerns but minimal possibility of pathogenic growth
exists.

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Risk Level III –risk food service operation means a food service operation
whose activities include, but are not limited to: handling, cutting, or
grinding raw meat products; cutting or slicing ready-to-eat meats and
cheeses; assembling or cooking potentially hazardous food for immediate
consumption, held hot or cold, or cooled; operating a heat treatment
dispensing freezer; reheating in individual portions only; or heating of a
product, from an intact, hermetically sealed package and holding it hot.
These operations pose a higher risk to the public than Risk Level II because
of proper cooking temperatures, proper cooling procedures, proper holding
temperatures, contamination issues or improper heat treatment in
association with longer holding times before consumption, or processing a
raw food product requiring bacterial load reduction procedures in order to
sell it as ready-to-eat.
Risk Level IV – risk food service operation means a food service operation
whose activities include, but are not limited to; reheating bulk quantities of
leftover potential hazardous food more than once every seven days; or
caterers or other similar food service operations that transport potentially
hazardous food. These operations pose a higher potential risk to the public
than Risk Level III because of concerns associated with: handling or
preparing food using a procedure with several preparation steps that include
reheating of a product or ingredient of a product where multiple temperature
controls are needed to preclude bacterial growth; offering as ready-to-eat a
raw potentially hazardous meat, poultry product, fish, or shellfish or a food
with these raw potentially hazardous items as ingredients; using freezing as
a means to achieve parasite destruction; serving a primarily high risk
clientele including immuno-compromised or elderly individuals in a facility
that provides either health care or assisted living; or using time in lieu of
temperature as public health control for potentially hazardous food.
FOOD SERVICE OPERATION INSPECTION FREQUENCY
(A) Except as specified in paragraph (B) of this rule, a licensor shall

inspect food service operations at least every fifteen months as follows:
· Risk Level I – – at least one standard inspection each licensing period.

· Risk Level II – – at least one standard inspection each licensing period.
· Risk Level III – – at least two standard inspections each licensing period.
· Risk Level IV – – at least two standard inspections and two critical point
inspections, and if applicable two variance reviews each licensing
period. The licensor may conduct the critical control point inspection on the
Prepare the Dining Developed by: Issued Page

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the same visit as the standard inspection and when applicable verify the
terms of any variance that may have been issued.
· Mobile Food Service Operation – – at least one standard inspection each

licensing period.
· Temporary Food Service Operation – – at least one inspection during the

period of operation.
· New Food Service Operation – – one standard inspection not later than
thirty days after the license has been issued. If less than six months remain
in a licensing period, the licensor may elect to eliminate one standard
inspection AND one critical control inspection and one variance review for
an operation classified as Risk Level III or IV.
(B) The licensor shall inspect at least fifty percent of an operator’s
vending machine locations each licensing period.
TYPES OF FOOD SERVICE OPERATIONS
Food service operations include all companies, organizations and individuals

who prepare, supply and serve food outside of the home environment. This
includes restaurants, catering operations, institutional catering, hotels and
quick service operations.

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WAYS TO CATEGORIZE FOODSERVICE
A. Customers often categorize foodservice by:

o Price
o Self Service versus Sit Down
B. The industry categorizes foodservice by:

o Commercial
o Institutional
o Foodservice within a consumer business
1. Commercial Foodservice
Consists of food and beverage businesses that compete for customers

Ex. Olive Garden, McDonalds, Dunkin’ Donuts, Chilis, On the
Border, etc.
Can be categorized by:

o Quick Service
o Full Service
o Catering
o Hotel and Club
Quick Service
o Quick service restaurants provide customers with convenience, speed,

and basic services at lower prices.
o Customers usually help themselves and carry their own food to their
tables.
o They have fewer employees than other restaurants.

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o Fast food restaurants generally have a counter where you place your
order, pay for it, wait for it, pick it up, and either take it with you or
carry it back to your table. Many have drive through service as well.
Menu items can be prepared in 3-5 minutes and most have smaller
dining rooms.
o Cafeterias are food services where food is displayed along a counter or
serving line. Customers walk along the line and ask the server to
serve them and then they carry their tray to the table.
o Buffets consist of food displayed on tables. Servers keep displays
stocked with food and customers walk around and serve themselves,
then take their food to the table.
o Carryout restaurants specialize in preparing food for customers to take
with them to eat home or elsewhere. They may provide very little
seating. These include delicatessens, grocery stores, and pizza places.
Full Service
o A full service restaurant is a restaurant in which customers are seated

at a table, give their order to a server, and are served food at a table.
o Fine dining restaurants emphasize the highest quality of service,
ingredients, and atmosphere. There are many more employees per
customer. These restaurants are usually smaller and have seatings at
certain times. Most have professional chefs on staff.

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o Casual dining restaurants include all full service restaurants that are
not in included in fine dining.
– Single Item Restaurants
– Family Restaurants
– Ethnic Restaurants
o Single Item restaurants choose to specialize in a single item of food

such as pizza, steak, pancakes, or seafood. They may serve other
foods as well, but their focus is on a single food.
o Family restaurants cater to families and emphasize variety and
comfort. They have extensive menus and usually offer comfort foods
and traditional American dishes. Some have developed into chains.

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o Ethnic restaurants specialize in an
ethnic cuisine.
Examples include
Italian, Chinese,
Ethiopian, Indian,
Japanese, Mexican,
Spanish, and Thai.
Catering
o Catering is a provision of food and service for a special event that

usually involves feeding a large number of people at one time.
o Catering is often done for business events and social events.
Catering can be divided into 2 types:

– On premise
– Off premise
o On premise catering takes place at the caterer’s place of business,

such as a banquet hall with a kitchen, hotel, or restaurant.
o Off premise catering occurs when the event is help away from the
caterer’s place of business, such as at churches, country clubs,
picnics, businesses, and private homes.
Hotel and Club Food Service
o Hotels provide a variety of food and beverage services such as:

– Bar in the lobby
– Family style restaurant
– Elegant fine dining restaurant
– Sandwich service by the pool
– Room service
– Catering
o Private clubs were developed to meet the social and leisure needs of
their members.
Examples of clubs:

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– Country, City, Yacht, Military, Health, Beach, etc.
o Membership is often invitation only and one must pay annual fees.
o Most clubs operate at least one dining room and have extensive
catering facilities.
2. Institutional Foodservice
o foodservice consists of foodservice provided to customers in an

institution, such as a school, hospital, military, or prison.
School Food Service
o Consists of meals that are served

to students who attend school. It
contributes to student’s health and
wellbeing to help students learn
better

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Health Care Food Service
o Foodservice that takes place in hospitals, nursing

facilities, and assisted care residences.
o Some are served in a customer’s room and
some are served in a dining hall.
o It is important that the food served meets
all the calories and nutrients that a patient
needs to restore and maintain health
3. Business Food Service
o Foodservice provided in a business for the convenience of people who

work at the business, such as an employee cafeteria in an office
building or factory
Food Service Within a Business
o A food and beverage business located in a consumer business.

o It is often offered as a convenience to the customer.
Categorized by:
– Recreation
– Retail
– Transportation
Recreation Food Service

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o Includes all foodservice offered as a part of a recreation business,
such as sports arenas, zoos, movie theaters, and museums.
o Can range from fast food, to quick service, full service, and even fine
dining.
Retail Food Service
o Includes all foodservice offered as a part of a retail store or shopping

center.
o Can be found in malls, individual retail stores, bookstores, grocery
stores, gas stations, and convenience stores.
o Are mainly fast food restaurants, but some full service restaurants
can be found in malls and shopping centers.
Example: Food Courts and Rainforest Café in Grapevine Mills Mall
Transportation
o Transportation foodservice can be divided in 2

categories:
– Foodservice During Travel
• Airplane food, dining on long
distance trains and foodservice
on cruise ships
– Foodservice in the Station
o Restaurants in airports and railroad stations.
Usually are quick serve, but some are not
SELF – CHECK 1.1-1
1. What are the different risk level of food service operations? Explain
each.

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11. Identification: Identify if the following is under QUICK SERVICE,
FULL SERVICE, CATERING SERVICE AND HOTEL AND CLUB SERVICE.
1. Cafeterias
2. Fine dining restaurant
3. Family restaurant
4. Fast food restaurant
5. Business and social events
6. Room services
7. Bar in the lobby
8. Private clubs
9. Ethnic Restaurant
10. Carryout restaurant
ANSWER KEY 1.1-1

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Information Sheet 1.1-2A
RESERVATION PROCESS

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1. Identify the different ways of taking table reservation

2. Enumerate the important details in table reservation
3. Familiarize the forms/logbook use in table reservation
4. Recognize the importance of table reservation
Introduction
Restaurant Reservation Systems
A table reservation is an arrangement made in advance to have a table

available at a restaurant. While most restaurants in the vast majority of the
world do not require a reservation, and some have no policy or simply any
channel for making one, so-called higher-end restaurants mainly in
overcrowded cities often require a reservation, and some may have tables
booked for weeks in advance. At particularly exclusive venues, it may be
impossible to make a reservation on the same day as the planned visit.
From first dates to anniversaries, lunches with friends to dinners with

family, and employee interviews to office brunches, the dining table always
seems to bring people together! In order for restaurant owners to keep
organized, limit the number of open tables, and reduce waiting time for
customers, it’s important that they develop and maintain a reliable and
efficient restaurant reservation system.

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How Technology Impacts Reservations
Restaurant reservations first began with managers, hostesses, or other staff

taking phone calls and penciling in names and times on paper. This took
away a lot of time from hostesses and other staff members who could be
clearing tables or helping customers. However, as technology advances, and
more and more people have constant access to the internet, companies have
developed various restaurant reservation software to make the process
quicker and more convenient for both the restaurant staff and customers.
Why Restaurant Reservations are Beneficial

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"Open table," a much hated term in the restaurant business, refers to an
empty seat in the dining room. Because restaurants pay up front for rent,
electric, utilities, and food, any seat left unfilled is a loss of profit, since
these bills don’t lower depending on how many customers they get per day.
In order to help reduce the number of open tables in a restaurant, and to
limit the waiting time for paying customers, restaurants began taking
reservations. Here are some ways restaurant reservations are beneficial to
owners, staff, and customers.
Better idea of how busy a night will be. Whether or not a restaurant will
have a dinner rush with open tables is an unknown fact, but taking
reservations will give owners a better idea of how busy or quiet their nights
will be. And, if in fact, they have a low number of reservations, this will give
them enough time to come up with a special to market on social media
accounts to encourage customers to come out and spend money.
Prepare chefs for a rush. On the contrary, if the reservation schedule is

showing that they're going to be packed, chefs and kitchen staff will have a
fair warning to be prepared for an incoming rush at a specific time. Also,
hostesses making the reservations, or seating walk-in customers, will also
be able to space the seating times out enough so that the kitchen doesn't get
slammed all at once.

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Reduce waiting time. Not only are restaurant reservations beneficial to
owners and kitchen staff, but they help make the dining experience for
customers more enjoyable. When a party books a table for 6:00 p.m. on a
Friday, they can expect to be seated pretty close to that time, reducing their
wait. Remaining on top of reservations and getting guests seated as closely
to their time slot as possible will result in happy customers that are sure to
return!
Third Party Reservation Sites
A technique becoming more common across the restaurant industry is the

use of outside websites that specialize in restaurant reservation software.
These programs are designed to reduce the number of open tables a
restaurant has by promoting restaurants on their sites and making the
reservations for them. Most sites allow customers to filter restaurants by
country, state, city, and restaurant. They can submit the number in their
party and request a time all with the click of a mouse or the touch of a
screen. One of the most popular sites amongst customers and restaurants
today is Open Table, which works to provide reservation and table
management. Other popular sites include ResDiary, Eveve, and Yelp's
free Seat Me system. There are many benefits to these third party
reservation sites, but they're not for everyone. Every system has its own
benefits, so make sure to research every aspect, from installation fees to
ongoing fees, before you make a commitment. Make sure to take some of the

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following considerations into account when choosing a system for your
restaurant.
 Calendar. The system should be synced with your restaurant's

events, hours, etc. Customers will be making reservations outside of your
business hours, so having a calendar that will prevent double bookings will
eliminate headaches down the road.
 User-friendly. It's simple, but if users can't easily click their way
through making a reservation, they're going to wind up calling anyway,
which defeats the purpose of a third party system. Customers should be
able to easily filter by country, state, city, and restaurant.
 Customer support. Anything that deals with computer software or

technology should have its own customer support system. You and your
staff are going to run into issues with the system, regardless of how bug-free
it is. If you have to pay up front for a system, then see if they offer free
customer service.
 Mobile app. Does the software program you're looking at offer a

functional mobile app so that customers can make reservations right from
their smart phones? If not, you may want to look at another service that
does, since many people today are always on-the-go and looking for instant
results at their fingertips.
 Integration into other tools. A reservation software that allows

visitors to leave a review or post their booking to Facebook will help you with
your overall marketing! The system should also be able to link to an email
account that lets customers know if their reservation has been confirmed, or
if any issues arise.
 Initial costs. While some services, like Yelp's SeatMe, are completely
free, others can be quite expensive. From installation rates to monthly fees,
is the added convenience of a third party system worth the price? It all
depends on the restaurant, its location, and its popularity!
 Ongoing fees. Unfortunately, many third party systems, like Open

Table, charge a transaction fee per customer seated. Although their system

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may offer many other great benefits, you have to consider if your restaurant
is able to afford these additional, ongoing fees.
Online Restaurant Reservations
Another option for restaurant owners is to set up their business’s website to

allow online reservations. There are many benefits to allowing customers to
make arrangements online.
For Customers:
 Allows convenient 24/7 access, not only during your operating hours
 Eliminates the need to make a phone call
 Doesn’t require them to wait for an employee to answer
 Let’s them easily read reviews of your restaurant and compare prices
online
For Restaurant Owners:
 Reduces time devoted to taking calls during operation hours

 Gives you the ability to reject or confirm reservations via email
 Turns more website visits into reservations
 Keeps reservations all in one place
There are a few options you have when setting up your website to take
reservations. First, you can simply add on a reservations widget, such as
this Guestful reservation manager by WordPress. By placing this widget in
your main menu or toolbar, visitors to your website will quickly see it to
make their reservations. Widgets like this one usually communicate to

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the customer via email whether or not their requests are confirmed or
rejected.
Another tactful method, if you're using Google Adwords, is to add your menu
page as a site link, as seen to the right. This serves as a shortcut and allows
customers to see your reservation link as they're scrolling down Google's
search results page.
Click-to-Call
If you’re looking to advertise your restaurant so that interested customers

can easily find your establishment’s number on their mobile phones, then
adding a click-to-call feature from Google AdWords may be the best route
for you. When your add shows up in a Google search, a clickable call button
will encourage calls on-the-go and allow for a customer to make a
reservation immediately. Check out the great benefits to this feature below:
 Easy, on-the-go calling

 User-friendly
 Right at customers' fingertips
 Great for last-minute reservations
 Set the call button to only show during operation hours
 Can lead to increased click through rates

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After budgeting your establishment's spending
costs and determining how big an issue open
tables are, you can pick the best route for your
restaurant. Whether you decide to add your own
reservation widget to your website, or you invest
in a third party company, it's important to
incorporate some type of reservation system for
your restaurant!
SAMPLE RESERVATION
FORMS/ TEMPLATES
Details of reservation should include the following:
1. Date of reservation
2. Time of arrival
3. Number of persons
4. Name of person who will use the reservation
5. Name of person making the reservation
6. Contact details of the person checking in and of the person making
the reservation
7. Special requirements

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How to Take Reservation on Phone?
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
restaurant standard. All the time you should
follow proper telephone manner.
Basic Tips for Taking Reservation on Phone:
1. Pick up the phone before 3 rings.

2. Greet the caller according to the time. Try to keep very fresh, clear and
friendly voice tone so that guest may feel comfortable. Remember
First Impression is the Last Impression.
3. It is advisable to greet in this way “Good Morning. This is Restaurant

X. Thank you for calling. How may I help you?
4. Try to identify caller gender by his or her sound. Listen to the name
properly. Repeat the name with Mr. or Ms. Caller may be hurt if you
by mistake call him wrongly.
5. Try to understand why the caller calls. In a restaurant people call not
only for making reservation but also for getting information, arranging
party, sending message to a guest or making business deal. So, first
listen carefully to identify what sorts of assistance the caller wants
from you.
6. If the callers call for table reservation and if he is not a repeated guest
then you should try to give a short overview on your restaurant
including restaurant’s feature and amenities and specialty offering.
7. Always be updated about the reservation charts.
8. If the callers requested date indicates “SOLD OUT” then very politely
say sorry to the guest and let him know why you are unable to sell the
table.
9. If the requested date indicates “WAIT – LISTED” then politely inform
the guest about the situation and inform him that reservation on that
day is wait –listed for that reason you are taking his reservation but
not giving full guarantee and request him to check again closer to that
requested date.

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10. After giving an overview of your restaurant, now try to identify
what area of the restaurant wants and try to offer him some options
so that he can decide from his own ex. Besides the pool, garden,
rooftop or at the lobby.
11. If the guest wants to reserve, then say that we are very pleased
to reserve a table for you. May I have some information from you
please? Now try to collect this information with proper spelling:
 Name of the Guest

 No. of Guest
 Guest Types ei. Children, Oldies, or PWD
 His Contact Address
 Venue or Place
 Rate
 Date of Arrival
 Date of Reservation Made
 Mode of Payment
 Special Requests and Needs
 Occasion
 Reservation Made by Person or Company
12. Repeat all the information caller gives and at the same time give
him a reservation confirmation number.
13. If you have any objection about guest’s mode of payment or
anything, then inform the guest about your rules and request him to
give you another option.
14. After settling everything thanks the caller for his patience and
calling you. End up the calls as warmly as you start and try to make
him feel that he just made a perfect decision.
Do’s and Don’ts
1. Do use guest last name with title

2. Do not use only the guests first name
3. Be polite
4. Do not be abrupt
5. Do listen to the guest
6. Do not interrupt
7. Do write neatly
8. Do not use a pen, use a pencil
9. Do reconfirm all information
10. Do not promise what is not possible
11. Do help the guest
12. Do not modify seating capacities or sections

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13. Do try and fulfill the guests requests
14. Do not overbook without manager’s approval.
It is very important to speak clearly and slowly all the time. Do not mumble
into the telephones and ask the guest to politely repeat any information you
miss. It is better to have a correct reservation than one with ambiguity.
Table Reservations Procedure for Restaurants
Answering the telephone:

Wish the caller as per the time of the day:
 Good (morning / afternoon / evening). Roof

Top Restaurant Albert speaking. How may I help you?
Acknowledging a reservation request
 Certainly Mr. David, (use name if whenever known)

 Yes of course sir or madam, (use name if known)
Taking the table reservation details:

Standard questions
 May I have your name, please?

 When would you like book your table?
 A table for how many guests?
 Where would you like to sit?
 Do you prefer a smoking area? (Only applicable if your restaurant has

separate smoking area / zone)
When you check the reservations book
 Please excuse me, (name), while I check the reservations.

 Please allow me to put your call on hold, While I check the availability.

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Service 163
 Just one moment, please (name), while I see what we have available.
Returning to the caller
 I’m sorry to keep you waiting, (name).

 Sorry to keep you on hold, (guest Name)
 May I have your (mobile number), please?
Confirming the details
 May I please repeat the table reservation details, A table for (2) (this
afternoon / on Sunday, 31 October) at (2.00 p.m.) in the name of (Mr.
David). And your (telephone number) is (123456789). Is that details
correct?
Saying goodbye
 Thank you very much for calling, Mr. David. We look forward to seeing
you then. Have a great day ahead.
When a table is not available or where the guest wants one
 I’m afraid we don’t have a table at that time. Would (2.30) be suitable?
 I’m afraid we don’t have a table available there at that time. But there
is a table available (say where )then. Would that be suitable?
Offering an alternative
 May I help you to reserve a table at another of our restaurants

instead?
 Perhaps you’d like to have (lunch) in the (Wok Restaurant), where
there will be a buffet this afternoon.
Process for reconfirming a restaurant table reservation request:
Standard reconfirmation

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Service 163
 Good Morning, Mr. David. This is Albert from the Roof Top
restaurant speaking.
 I would like to reconfirm your reservation for a table for 2 this
afternoon at 02:00 p.m.
 Thank you very much for making the reservation and we look forward
to being of service to you and your (guest) this evening.
Reconfirmation of a table reservation with a special request
 Good afternoon, Mr. David. This is Albert from the Roof Top
restaurant speaking.
 I would like to reconfirm your reservation of a table for 2 this evening
at 7:00 pm.
 A birthday cake with the wording "Happy Birthday to Betty" has been
arranged for tonight.
 Should you have any other request, please let us know.
 Thank you very much for making the reservation and we look forward
to being of service to you and your (guest) this evening.
References:
www.hospitality-school.com/hotel-telephone-reservation
https://en.wikipedia.org/wiki/ Table_reservation
https://www.linkedin.com/pulse/procedure-taking-booking-restaurant-
recruitconsultant
setupmyhotel.com/train-my-hotel-staff/f-and-b/354-rest-resv-procedure.html

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SELF CHECK 1.1-2
A. ENUMERATION:
1. Give at least 4 ways of taking table reservation

2. What are the customer’s important details that must be taken
during reservation process? Give at least 6.
B. TRUE OR FALSE
Direction: Write the word True if the statement is correct and False if it is
wrong.
1. Table reservations are beneficial to owners only.
2. To help reduce the number of empty seat in the dining room and limit
the waiting time for paying customers, the restaurants began taking
reservations.
3. Taking reservation gives the owner and the staff an idea of how busy
or quiet their day and night will be.
4. Getting guests seated as closely to their time slots will result in happy
customers.
5. Sometimes customers will make reservations outside the business
hours, a calendar will help prevent double bookings.
6. Online restaurant reservation is another option for restaurant owners
to facilitate table reservations
7. All restaurants in the Philippines have their own website for
reservation purposes.
8. “Open table” refers to an empty seat in the dining room.
9. Restaurant owners have no right to reject reservations to any clients.
10. Online reservations often resulted to lower profit because of the
electrical cost consumed.

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ANSWER SHEET 1.1-2
A. Enumeration:
1. Give at least 4 ways of taking table reservation

 By phone
 On line
 Face to face
 Mobile app
 What are the customer’s important details that must be taken during
reservation process? Give at least 6.
 Name of the Guest
 No. of Guests
 Guest Types ei. Children, oldies or pwd
 Contact address
 Venue or place
 Rate
 Date of arrival
 Date of reservation made
 Mode of payment
 Special requests and needs
 Occasion
 Reservation made by person or company
B. TRUE OR FALSE
1. FALSE
2. TRUE
3. TRUE
4. TRUE
5. TRUE

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6. TRUE
7. FALSE
8. TRUE
9. FALSE
10. FALSE
TASK SHEET 1.1-2A

Title: TAKE TABLE RESERVATION FACE TO FACE
Performance Objective: Given the required supplies and materials you

should be able to take table reservation by phone
according to standard.
Supplies/Materials : Phone, laptop with internet, pen, reservation
Logbook, calendar
Equipment : Laptop/Computer monitor with internet
connection
Steps/Procedure:
1. Answer the phone
2. Acknowledge a reservation request
3. Take the table reservation details
4. Check the reservation book
5. Return the caller
6. Confirm the details
7. Say goodbye
Assessment Method:
Demonstration
Oral questioning.

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Performance Criteria Checklist 1.1-2A
CRITERIA YES NO

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TASK SHEET 1.1-2B
Title: TAKE TABLE RESERVATION VIA E -MAIL

Logbook, calendar
connection
Steps/Procedure:
1. Answer the phone
7. Say goodbye
Assessment Method:
Demonstration
Oral questioning.

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Performance Criteria Checklist 1.1-2B
CRITERIA YES NO

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TASK SHEET 1.1-2C
Title: TAKE TABLE RESERVATION BY PHONE

Logbook, calendar
connection
Steps/Procedure:
1. Answer the phone
7. Say goodbye
Assessment Method:
Demonstration
Oral questioning.
Performance Criteria Checklist 1.1-2C


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CRITERIA YES NO
Answered the phone according to standard.
Acknowledged a reservation request.
Took the table reservation details.
Checked the reservation log book.
Confirmed the details.
Bid goodbye according to standard.
LEARNING OUTCOME 2: PREPARE SERVICE STATIONS AND

EQUIPMENT

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Service 163
CONTENTS:
 RESTAURANT WAIT STATION SUPPLIES AND MATERIALS

 HOW TO STACK A RESTAURANT WAIT STATION?
 DINING PREPARATION PROCEDURE
2.1 Service or waiter’s stations are stacked with supplies necessary for
service.
2.2 All tableware and dining room equipment are cleaned, wiped and put in
their proper places.
2.3 Special tent cards and similar special displays are put up for promotion.
2.4 Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
2.5 Water pitchers and ice buckets are filled.
2.6 Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
2.7 Condiments and sauce bottles are refilled and the necks and tops of the
bottles are wiped clean and dry.
CONDITIONS:
Supplies Tableware Dining room/ Restaurant

equipment
Napkins Dinnerware/chinaware Service tray stands
Menu folders Cover/service plate Gueridon
Order slips Dinner plate Cake display
Wine list Entrée plate Refrigerators/Chillers
Condiments Fish plate Coffee makers/machines
Toothpicks Bread plate Point Of Sales (POS)
Table cloth/ Soup bowl/plate Wine service equipment
Placemats Cups and saucers
Salt and Pepper Glassware
shakers Stem wares
Footed wares
Tumblers
Mugs

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Service 163
Silverware/Flatware
Dinner fork
Dinner spoon
Soup spoon
Butter knife/spreader
Steak knife
Fish Fork
Dessert fork
Teaspoon
Holloware
Soup tureen
Platters
Coffeepots
Teapots
METHODOLOGIES:
 Video showing
ASSESSMENT METHODS:
 Written test
 Observation
 Demonstration with Oral Questioning

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Restaurant Wait Station Supplies approach your facilitator. If you feel you
and Materials are knowledgeable on the content of

Perform Task Sheet 1.2-1 identify Check your work with the Performance
and Explain the Use of the Criteria Checklist 1.2-1 and let your
Different F & B Wares and Trainer/Facilitator evaluate your work. If
Equipment competent proceed to the next activity.
How to Stack a Restaurant Wait content of Information Sheet 1.2-2, you
Station can now answer Self-Check 1.2-2.
Answer Self Check 1.2-2 Compare answer with answer key. You
Perform Task Sheet 1.2-2 on Check your work with the Performance
Stack Wait Station Criteria Checklist 1.2-2 and let your
competent proceed to the next activity.
Dining Room Preparation content of Information Sheet 1.2-3, you
Procedure can now answer Self-Check 1.2-3.
Answer Self Check 1.2-3 Compare answer with answer key. You
Perform Task Sheet 1.2-3 Check your work with the Performance
Complete and Prepare Service or Criteria Checklist 1.2-2 and let your
Waiter Station Trainer/Facilitator evaluate your work. If

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competent proceed to the next LO.

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INFORMATION SHEET 1.2-1
RESTAURANT WAIT STATION SUPPLIES AND MATERIAL
Learning Objective:
1. Identify the restaurant wait station supplies and materials and

their uses.
Introduction
Server stations present a conundrum

for many restaurateurs and restaurant
designers. The stations are essential for
waiters and other service staff to provide
efficient service. But they can also impede
service and become an eyesore in an
otherwise well-designed space. Rather than
avoiding planning these stations until the
last moment in the layout process, paying
attention to their design and position from
the beginning of the planning process becomes imperative in order to
achieve desired results.
Restaurant Wait Station Supplies and Materials
Nothing was worse than going to grab a teapot and box of tea and not
having any available. Making sure that your wait station (or stations) are
stocked each and every shift should be part of daily side work. Staff should
not leave until they are sure all the sugars have been filled, as well the
ketchup bottles filled and cleaned.
Coffee mugs and tea cups should be restocked, along with plenty of
rolled silverware. A fast track to staff problems and unhappiness is not
making each shift do their fair share of side work.

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Refrigerator Soup warmer Plates
SoupPOS
Coffee
bowls/cups
System
maker
Refrigerator Soup Warmer Coffee Maker
Refrigerator
Plates POS System Soup bowl/cups
Coffee mugs Take out soup cups Silver wares

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Service 163
Salt and pepper shakers Bar tray Take out coffee cups
Soup Crackers Take out flat wares Water glass
Sugar packets Marker board Water Pitcher
Marker Serving trays Dinner mints

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Saucers Paper bags Table napkins
Take out boxes Sugar holder Extra ordering pads
Plastic wrap Table cloth Garbage bags
Garbage pail Vacuum or carpet sweeper Floor mats

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Dust pans Cleaning rags Brooms
Hand
sanitizers Tissue paper with dispenser Fire Extinguisher
Reference:
https://www.thebalance.com › Small Business › Restauranting › Stocking a Restaurant

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Self – Check 1.2-1
IDENTIFICATION:
Direction: Identify the following.
1. Give the different types of glass wares.

2. Give the different types of china wares.
3. Give the different types of silver wares and cutleries
4. Give the different types of hollow wares.
5. Give the tools and material use for ordering and reservation.

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Answer Key 1.2-1
Direction: Identify the following.
1. Give the different types of glass wares.

 Water glass
 Cocktail glass
 Wine glass
 Juice glass
 Beer mug/glass
 Shot glass
2. Give the different types of china wares.

 Appetizer plate
 Salad plate
 Dinner plate
 Soup plate
 Dessert plate
 Show plate
 Saucers
o Give the different types of silver wares and cutleries
 Cocktail fork
 Dessert fork
 Salad fork
 Dinner fork
 Fish fork
 Escargot fork
 Soup spoon
 Dinner spoon
 Teaspoon
 Dessert spoon
 Long spoon
 Fish knife
 Dinner knife
 Bread knife
 Butter spreader
3. Give the different types of hollow wares.

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 Coffee pot
 Tea pot
 Kettle
 Sugar bowl
 Creamer
 Waiter tray
 Waste bowl
 Pitcher
5. Give the tools and material use for ordering and reservation.
 Ordering machine
 Reservation logbook
 Reservation forms
 POS
 Ordering pad and pen
 Phone

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Service 163
TASK SHEET 1.2-1
Title: IDENTIFY WAIT STATION SUPPLIES AND
MATERIALS AND THEIR USAGE
should be able to identify the wait station
supplies and materials and give their uses.
Supplies/Materials : Silverware, Chinaware, Glassware,
Hollowware, Reservation logbook/forms,
Pads, Pen

Connection, POS, Telephone
Steps/Procedure:
1. Identify each supplies and materials in waiter station and give
their uses.
Assessment Method:
Demonstration
Oral questioning

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Performance Criteria Checklist 1.2-1
CRITERIA YES NO
1. Identified each supplies and materials.
2. Gave their usage.
3. Observed proper handling procedure.

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HOW TO STACK A RESTAURANT WAIT STATION?
After reading the INFORMATION SHEET, YOU MUST be able to
1.
2.
3.
Introduction
Every restaurant is a little different and will require different types of

wait stations, depending on its size and concept. Some wait stations listed
below can be combined into one area. Or a station might be part of the
kitchen, like the dessert, soup, or salad stations. If the restaurant dining
room is really small, the kitchen staff may be in charge of these items.
How to Stock a Restaurant Wait Station?
 Coffee Station Coffee maker: Coffee pots, packages of coffee and decaf,
filters, coffee mugs, tea bags, teapots, teacups, saucers, sugars, tea
spoons.
 Reach-in Cooler or Refrigerator Station: Milk, cream, half and half,
butter, whip cream, salad dressings, chocolate sauce and other sweet
toppers, chopped fruit for dessert garnish. It may or may not contain
desserts.
 Soda Station: This may be combined with the bar, or a station all by
itself. Glasses, kids cup, straws, ice bin with scoop, cocktail napkins,
coasters, fruit garnishes. May also include an ice tea machine.
 Salad Station: If wait staff is in charge of making their own salads,

you may have a designated salad station that has salad plates, oil and
vinegar cruets, salad dressings, lettuce crisper, salad dressings.

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Service 163
 Soup Station: Soup kettles or steam table, soup cups and bowls, soup
spoons, crackers, dried or fresh garnish.
 Dessert Station: Plates, dessert forks, whipped cream and other

condiments, garnish, extra napkins, ice cream.
SIDE STATION One of the main activities carried out by restaurant staff
during mise en place is stacking the side station or sideboard or dummy
waiter. A side station is the most important piece of restaurant furniture.
It is the base from which waiting staff works in the restaurant. The size
and design of side station varies from one establishment to the other, but
its salient feature should be the same, varying only due to the type of
menu or number of covers to be served from it. A side station must have
a flat unencumbered top to permit the unloading of large continental tray
likely to be used in most of the restaurants to bring in food and also to
bus soiled plates from the restaurant to the back area. A well-stacked
side station can be of greatest assistance to the service staff. It is a very
effective tool to handle busy meal periods. Before the meal period begins,
the side station should be ‘en place’. All items and service equipments
serving a particular menu or meal should be stacked in the side stations.
All side stations must be stocked and stacked in the same, uniform
fashion so that there is no confusion when waiters change stations. Items
commonly required on the side station for luncheon and dinner service
include: • • • • • • Ash trays Bread baskets Butter dishes Condiments:
herbs and spices, proprietary sauces, pickles, chutney etc Cruet set –
salt & pepper, olive oil & balsamic vinegar. Silver ware: Soup spoons,
dessert spoon and fork, tea spoons, demitasse spoons, parfait spoons,
service spoon and fork, A.P knife and fork, fish knife and fork, steak
knife, hors’d oeuvre knife and fork, pastry fork, fruit fork
 any other special fork such as snail fork, oyster fork etc. depending in
the item on the menu. o Finger bowls o Tea strainer and drip bowl o
Water jug: cold and room temperature water o Beverage rounds/
continental tray/ beverage tray, properly lined with tray cloth o Straw
and tooth pick holder o Sugar sachet holder – Extra sugar/ Demerara
sugar and Equal. Glass ware: Water goblets and hi-ball glasses China
ware: Tea cups/ saucers, B&B plates Linen: Folded napkins- Dinner
&Tea o Waiters cloth o Tray covers o Table cloth o Tea pot holder

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Service 163
Miscellaneous o Check folder with guest comment card o Menu cards
– Food/ Beverage/ Wine list o Scribbling pads and pencils o Tissue
napkins o KOT pads o Extra bud vases Extra covers While stacking
the side station some of the points to be kept in mind: • • • • • • •
Compartments in a side station should be lined with baize or with
waiters’ cloth for stacking linen, silver and chinaware. All silverware of
each kind must be stacked in separate compartments, the handle
being kept towards the outer part of the drawer, forks and spoons
facing down or side ways. The order in which cutlery is placed varies
according to the number of compartments in the sideboard, but it
should always conform to a pattern.
Outdoor Patio Wait Station
Your restaurant offers outside dining In warm weather (or all year round if
you are in the south), make sure you have a wait station handy for the
patio.
A well-stocked wait station is essential for quick and efficient service. All of
these stations depend on the layout of your restaurant and space. If you are
working in a small space, then you most likely will need to combine these
stations into one central hub.
Reference:
https://www.thebalance.com › Small Business › Restauranting › Stocking a Restaurant

CLARISSA F. JAVIER
Service 163
SELF CHECK 1.2-2
TEST 1 – TRUE OR FALSE

Direction: Write TRUE if the statement is correct and FALSE if wrong.

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ANSWER KEY 1.2-2

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TASK SHEET 1.2-2
Title:

should be able to
Supplies/Materials :
Equipment : none
Steps/Procedure:
Assessment Method:
Observation
Oral questioning.

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CRITERIA
YES NO
Did you….

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DINING PREPARATION PROCEDURE
After reading this information, trainee is expected to:
1.
2.
3.
Introduction:
A successful business begins with a clean and organized station and work
area. See your Manager for the proper tabletop arrangement and placement
of table accessories. At your assigned station, make sure:
 Tables are clean and well balanced (not wobbly)

 Floors and surrounding fixtures/artifacts are clean
 Booths, chairs, and high chairs are clean
 Chairs are placed neatly under the tables
 Sweetener containers are full and clean
 Salt & pepper shakers are full and clean
 Hot sauce and ketchup bottles are full and clean
 Rolled silver has been polished and is neatly placed on the table
 Windows, walls, and ledges are clean
 Ashtrays are clean (Ashtrays are only provided for out-door seating)
Clean the floors with a broom, dustpan or hokey.

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Dining Preparation Activities
1. Cleaning of floor must be ensured by vacuum cleaning the restaurant

floor. Vacuuming heavy drapes, especially between the folds
2. Dusting furniture, fixtures and artefacts.
3. Polishing mirrored surfaces. Changing fused bulbs.
4. Putting all furniture and other items in its respective position in
symmetrical order.
5. Checking plants and flowers in the restaurant or any other decoration
that might be.
6. Checking the working or all electric points.
7. Checking and testing music in the restaurant.
8. Linen exchange.
9. Glassware polishing.
10. Silver polishing
11. Napkin folding
12. Filling up salt and pepper cruet
13. Preparing bread boats and butter dishes.
14. Providing chinaware to kitchen for food pick up.
15. Preparing condiment tray.
16. Cleaning menu cards and putting them in order.
17. Buffet set up.
18. Checking water/ milk etc. in Tea/ Coffee urns
19. Preparing garnishes for the bar.
20. Chilling beverage bottles.
21. Keeping ice cubes ready for beverages.
22. Drawing store items and arranging them in an order.
23. Tidying up the table reservation register.
24. Setting up the side station.
25. Setting up hostesses’ desk.
26. Preparing for clearance; setting up back area.
27. Setting up tables.

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SIDEWORK PROCEDURES AND ASSIGNMENTS
In order to have efficient and correct service it is essential that all side work
should be available during services times periods. To ensure that this
happens on a consistent basis the outlet manager will prepare and delegate
side work assignments as part of their pre and post service briefings.
Side work assignments are pre-determined items and based on the duty
roster as well as shift procedure. The outlet manager will delegate specific
tasks to the staff for completion. While delegating the tasks the manager
should also take into account any one-time side work duties etc. that might
have been requested by the preceding shift manager. He will then follow up
to ensure that all tasks have been completed.
In addition to the staff the manager should also prepare an opening and
closing checklist of assignments and duties for himself.
WAITER (OPENING)
• Pick up linen requisition.
• Pick up and store all dry and beverage requisitions.
• Turn on all operating equipment.
• Fold napkins.
• Clean service trays.
• Ensure sufficient crockery and cutlery for service.
• Wipe side stations.
• Stack trays on side stations.
• Check station allotment.
• Check side station stacking as per standard.
• Fill water jugs.
WAITER (CLOSING)
• Close all checks.
• Clean allotted side station.
• Relay all tables.

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Service 163
• Re-stack allotted side station as per standard.
• Count and tie soiled linen in bundles of ten by type.
• Polish Silverware.
• Clean linen hamper.
• Inform manager about breakage.
• Shut down operating equipment.
• Clean operating machinery.
• Switch off all lights.
• Lock the restaurant.
• Return the keys.
HOSTESS (OPENING)
• Pick up the reservation book from Room Service.
• Clean the menus, wine list and check folder.
• Clean the telephone.
• Check for paper requisition.
• Update outlet notice board.
• Update and maintain guest history.
• Clean the check folders.
• Switch on the music.
BAR ATTENDANT / WAITER (OPENING)

• Clean the bar counter.
• Unlock all bar cabinets.
• Pick up beverage requisition.
• Stack the requisitioned beverages.
• Prepare operating equipment.
• Cut fresh garnishes.
• Fill icebox.
BAR ATTENDANT / WAITER (CLOSING)

• Clean the blender.
• Remove remaining ice from icebox.
• Clean and wipe sink.
• Refill syrup bottles.
• Replenish chiller.
• Wipe down bar counter.
• Re-stack glasses.

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• Remove the garbage.
• Make the beverage requisition.
• Lock the
Self - Check 1.2-3

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Answer Key 1.2-3

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Task Sheet 1.2-3

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LEARNING OUTCOME 3: SET-UP THE TABLES IN THE DINING AREA
CONTENTS:
 TABLE SET – UP
 NAPKIN FOLDING
 TABLE SKIRTING
3.1 Tables are set according to the standards of the foodservice

establishment.
3.2 In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu.
3.3 Tableware and glassware are wiped and polished before they are
set up on the table.
3.4 Cloth napkins are folded properly and laid on the table
appropriately according to napkin folding style.
3.5 Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
CONDITIONS: Each student/ trainee must be provided with the

following:
1. Dinnerware/chinaware
 Cover/service plate
 Dinner plate
 Entrée plate
 Fish plate
 Bread plate
 Soup bowl/plate
 Cups and saucers
2. Glassware
 Stem wares
 Footed wares
 Tumblers

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 Mugs
3. Silverware/Flatware
 Dinner fork
 Dinner spoon
 Soup spoon
 Butter knife/spreader
 Steak knife
 Fish Fork
 Dessert fork
 Teaspoon
4. Linens
 Table napkin
 Table cloth
 Cloth for skirting
5. Tables and chairs
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Written test
 Oral Questioning
 Demonstration

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LEARNING OUTCOME NO. 3 SET – UP THE TABLES IN THE

DINING AREA
1. Read information sheet 1.3-1 If you have some problem on the
“Table Set-up”. content of the information sheet
don’t hesitate to approach your
facilitator.
If you feel that you are now

knowledgeable on the content of the
information sheet 1.3-1 you can
now answer self-check provided in
the module.
Answer Self -Check no. 1.3-1 Compare answer to answer key 1.3-
1
2. View: Power point “Table Set- Please ask your facilitator for the
up”. use of equipment
3. Perform Task Sheet 1.3-1A If you have some problem on the
“Set-up table for Breakfast ”. content of the task sheet don’t
hesitate to approach your
Perform Task Sheet 1.3-1B facilitator.
“Set up table for Lunch/dinner”
Perform Task Sheet 1.3-1C

‘Set up table for pre – determined Evaluate your performance using
menu” performance criteria checklist 1.3-
1A, B and C.

competent in this LO you may now
proceed to the next LO.
“Napkin Folding”. content of the information sheet

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facilitator.

knowledgeable on the content of the
Answer Self -Check no. 1.3-2
the module.
Compare answer to answer key 1.3-

2
5. View: Power point “Napkin Please ask your facilitator for the
Folding”. use of equipment
6. Perform Task Sheet 1.3-2 “Fold If you have some problem on the
Napkin”. content of the task sheet don’t
facilitator.
Evaluate your performance using

performance criteria checklist 1.3-2

“Table Skirting”. content of the information sheet
facilitator.

Answer Self -Check no. 1.3-3 knowledgeable on the content of the
the module.
Compare answer to answer key 3.3-

3
8. View: Power point “Table Please ask your facilitator for the
Skirting”. use of equipment

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9. Perform Task Sheet 1.3-3 If you have some problem on the
“Skirt Buffet Table ”. content of the task sheet don’t
facilitator.
Evaluate your performance using

performance criteria checklist 1.3-3

“TABLE SET-UP”

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Learning objectives:
After reading this information, you should be able to:
1. Identify table set-up and the importance of

Mise en place.
2. Identify and familiarize on how set up a
table.
3. Identify and recognize student who exhibit
exemplary knowledge and skill in table
setting.
4. Perform table set-up
Whether you are preparing a

formal table setting, casual table
setting, or buffet table setting, the
comfort of your guests should be
top priority. Each style has its own
guidelines to follow but your ultimate goal should be to have a table that is
attractive and comfortable.
TABLE SET-UP
- It is a set of cutlery, glasses, napkin, etc. for one person, as used on a table.
- 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.

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Mise en place
- Mise-en-place, the French term means to “putting in place” is

attributed to the preparation of a work place for ultimate smooth
service. It is widely used in the food and beverage service
department in everyday hotel operations. Before service
commences, the staff should ensure that the station is in total
readiness to receive guests. A station comprises of a given number
of tables which are attended by a given team of waiters. Thus a
restaurant may have several stations, each with a team of waiters. In
a large restaurant, each station may be
headed by a Chef-de-rang.
Mise-en-place involves:
 Side stations should be stacked with

sufficient covers for resetting the
restaurant after the first sitting is over.
 Extra linen, crockery, cutlery, glassware
and ashtrays should
be kept handy so that they are readily
available for use.
 Cruet sets should be cleaned and filled
on a daily basis.
 Sauce bottles should be filled and the
necks and tops of
the bottles wiped clean.
 Butter, condiments and
accompaniments for service
should be kept ready for use when needed.
How to set up a table?
1. Clean and sanitize table.

2. Check the stability of table and chairs.
3. Lay over the tablecloth. (All four should fall even distance from floor.)
4. Tablecloth should be free from wrinkles, holes and stains.
5. The length of the tablecloth must be at the level of the chair.
6. Set-up centerpiece together with salt and pepper shaker.
7. Wear gloves prior setting up the silverware and dinnerware.
8. Place knife with cutting edge toward the plate and one inch above the
edge of the table.
9. Place fork with tines pointed up and one above the edge of the table.

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10. Put the dinner knife and fork at 12” apart.
11. Place butter spreader across the top edge or right of butter plate.
12. Place bread and butter plate at the left side of cover. Place the water
glass at the right of the cover above the dinner knife.
13. Fold napkins carefully and place at the center of cover.
STANDARD OF TABLE SET-UP
o Completeness
o Cleanliness and condition of equipment
o Balance and uniformity
o Order
o Eye appeal
o Timeliness
TABLE SETTING
Learn the pattern of table setting in your restaurant and dress tables according to
instructions. In case of doubt, check with the dining room hostess or head waiters.
TYPES OF SERVICE
1. FRENCH SERVICE

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This is formal type of service originated for European nobility and presently enjoyed
by a few who can afford the time and expenses of meals served in this manner.
French Service Employees:
a. Two waiters cooking together to serve the meal

i. Chef De Rang (for experienced waiter) seats the guest when a captain
is not present; takes the order; serves the drink; prepares some of
the food with flourish at the guest’s table and presents the check for
payment.
ii.Commis de Rang (assistant) takes the order from the chef de rang to
the kitchen; picks up the food and carries it to the dining room;
serve the plate as dished by the chef de rang; clears the dishes and
stands ready to assist when necessary.
b. A captain waiter to seat guest
c. A wine steward to serve wine
The French Service has the following Features:
 It signifies luxury and is distinguished by the fact that the food is cooked or
completed at a side table in front of the guest.
 The food is brought from the kitchen to the dining room on heavy silver
platters carefully arranges and garnished suitably and placed on a rolling
cart called a Queridon.
 A small stove called a rechaud is used to keep the food warm.

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 The food is completed by cooking, deboning, slicing and garnishing as
necessary and serve to the guest.
 The food is first presented to the host by viewing, then to his guest of
honor.
 All food is served and cleared from the right side of the guest except for
butter, bread and salad, which should be placed to the left side of the
guest.
 If a party is of outstanding guest, salads are usually mixed or prepared at
the salad table or on a salad cart by the Captain waiter who makes the
ritual on it.
 Assorted pastries are presented on a large tray or from a cart with glass
cover or drawer.
 The service requires side tables and carts to perform correctly.
 Soiled dishes are cleared only when all guest have completed their meals.
 Finger bowls, of warm water with rose petals, or lemon slice in them, are
served with all finger foods, such as chicken and lobsters and at the end
of the meal.
 The bowl is placed on a doily on a small plate called an under liner and
place with a clean napkin in front of the guest.
FINGER BOWL – is served with the courses mentioned above not afterwards. When
a guest eating lobsters with his fingers suddenly wishes a sip of wine he washes his
fingers before touching the glass. If possible, place the finger bowl in front of the
plate. An additional finger bowl is always served at the end of any complete meal in
French Service and is placed directly in front of a guest with fresh napkins.
2. RUSSIAN SERVICE
The principal technique of Russian Service is that every food item is brought into
the dining room, not on a plate as American Service, but on silver platter from
which it then is served by the waiter to the guests’ plates which have been

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previously placed before the guests. Since all work can be done by one waiter,
Russian Service has a good advantage over French Service, for which two waiters
are needed.
Russian Service is a combination of French and American service due to the

following features:
 It is very normal and elegant.

 The guest is given considerable personal attention.
 It employs the use of heavy service ware.
 Table setting is identical to French set-up.
 Only one waiter is needed to serve the meal.
 The food is fully prepared and pre-cut in the kitchen.
 Chafing dishes must be used for some food with direct plating of other.
 Soups are sometimes served from soup tureens but in most cases, soup
dishes or cups are readily filled in the kitchen then placed before the
guest.
 The Waiter picks up the platters of food and heated plates from the kitchen
and carries them to the dining room on a large tray which he places on a
side stand.
 The hot plates are set in before the guest from right side of the guest with
the waiter’s right hand.
 The food is serve directly from the silver platter from the left side of the
hand picking or dishing out the food to the hot plate of the guest.
 The waiter continues serving counterclockwise around the table and then
returns the unserved food to the kitchen.
 Side salads are usually plated in the pantry.
 Finger bowls and napkin are served with the meal.
 Hot rolls are offered from a cart or large basket.
 Soiled dishes are cleaned when all guests have completed their meal.
3. AMERICAN SERVICE

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This is formal than French, Russian or English and is the most prevalent style
in restaurants.
Food is dished up on plates in the kitchen and place before the costumer
who may want coffee served with the meals.
Except for salad and bread and butter, most of the food is placed on an
entrée plate.
Only one waiter serves the meal.
Food is served from the left of the guest, beverage from the right and soiled
dishes are cleared from the right.
This service is fats, inexpensive and can be readily learned by non
professional waiters with a minimum of training.
AMERICAN TABLE SETTING
In setting up the table for an American Service, place:
 A “silencer” cloth (piece of felt or foam rubber) on the bare table.

 A sugar bowl, salt pepper shakers and normally an ashtray on the
table for each two guests. For tables of more than six, service for every
three persons may be sufficient.

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 Some restaurants put a “top cloth” over the table cloth and change
only the tope when the guest leaves. Before stripping a table for re-
setting, the waiter should always obtain a clean table cloth.
 Finally, place the “covers” on the table. This is each guest’s plate,
silverware, glass and serviette.
4. BUFFET SERVICE
This is a type of service in which guest select their meal from an

attractive arrangement of food on long serving tables. The guests either help
themselves or are served by the chef’s standing behind the buffet tables. Usually
the service combine both type: the guests select the relishes, salads and vegetables
themselves, and the meat is carved to the guest by the chefs.
SAMPLE OF A BUFFET SET UP

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TABLE SET UP PROCEDURES
STEPS PROCEDURES RATIONALE/
ADITIONAL
INFORMATION
PRE SET-UP
(Before order is
taken)
Observe the following:
A la carte Breakfast
Tables and chairs are in their This is important to ensure
1. Check the proper position; are aligned the safety of guests and to
condition and according to floor plan; prevent accidents.
cleanliness of all
tables and chairs.
There are no shaky nor Have damage items
damaged tables or chairs; replaced.
Table edges and corners follow

straight line; chairs are evenly

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spaced
Pay attention to the following:
2. Check the  All china wares, silver wares Dirty utensils can be a
cleanliness and and glasses are source of bacterial
condition of service immaculately clean and free contamination.
equipment before of finger marks and stains.
they are set up.  There are no chipped wares.
 Salt and pepper shakers as
well as sugar and cream
containers are properly Damage and chipped wares
filled. can use accidents and
 Linens and napkins are should not be used.
clean and free of dirt and
stains.
3.Set-up the Place it at the center of the Make sure it is clean and
placemats cover. free of foul odor.
(if one is used)
4. Collect all silver Place them in a bar tray or This will protect the
wares to be set up wrap them inside a clean cloth cutleries from bacterial
on the tables. napkin. Never carry them with contamination. Finger
bare hands. marks can also be avoided.
5. Lay down the Place dinner fork on the left, Place cutleries on the side
silver wares on the dinner knife on the right. Hold where they could be
cover. them by the handle not by the conveniently reached.
tines. Whatever is used by he
right hand should be
placed on the right side
and what is used by the

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left hand should be placed
on the left side.
6. Set-up the folded Position it on the top of the

napkins placemat or the show plate
(whichever is used)
7. Set-up the water As a rule, on the top of the Handle goblets by the stem
goblet. dinner knife, at a distance of and tumblers by the base.
½ inch. Glasses and beverage
items are to be set up on the
right for it to be conveniently
reached by the guests.
8. Set-up the Place them at the center, This makes it more

condiments. beside the flower vase. accessible for everyone in
the table.
9. Set-up the bred Place it on the left side of the Make sure the logo is
plate. fork when square or a positioned on the top
rectangular table is used; or center.
on the top of a fork if a round
table is used.
10. Set-up the cups Place them on the right side of

and saucers. the cover, with a handle on a 5
o’clock position.
STEPS PROCEDURES RATIONALE/
ADDITIONAL
INFORMATION
FOR Same set-up as in breakfast

LUNCH/DINNER except the following
modifications:
 No cup, saucer, sugar

and creamer are to be pre-
To avoid overcrowding the
set on the table.
table, this should be set-up
only at the end of the meal-

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These items will be set-up before coffee is serve (if
before the coffee/tea is served coffee is ordered).
(if a coffee/tea is ordered)
 Under liner/show plate

must be set up on the center This will serve as under
of the cover. liner for starters like
appetizers, soups and
salads.
11. Once the guest Check the order and place To avoid the blending of
has given his order, additional cutleries like a: flavors, set-up a separate
complete the set-up. cutlery for each dish:
*soup spoon if a soup is
ordered,
*a salad knife and fork if The salad knife//fork must

there is no order salad, etc. be positioned next to the
dinner knife and fork.
If an appetizer is ordered, set

up an appetizer knife/fork or See the illustration next
cocktail fork whichever is page.
appropriate for the order. This
should be placed on the right
side at the outermost part of
the cover.
If soup is ordered, set-up the

soup spoon on the right side,
next to the appetizer knife or
cocktail fork.
Set up an additional salad fork

if a side salad is ordered.
If a dessert is ordered, set-up

the tea spoon or fruit fork
(whichever is appropriate) on
the top of the cover.

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If there is an order of wine, set Place the tea spoon/fork
up the appropriate wine glass on the top of the cover,
on the right side, beside the parallel to the coffee /tea
goblet teaspoon
Reference: www.http.foodservice.com
Self-Check 1.3-1
A. MULTIPLE CHOICE: Select the letter of the correct answer.
1. It is an attribute to the preparation of a work place for ultimate service.

a. Table set up
b. Mise-en-place
c. Chef-de-rang
2. It is a set of cutleries, glass, napkin etc., for one person, as used on a table.
a. Chef-de-rang
b. Table set-up
c. Mise-en-place
3. The following are standards of table set-up except ONE.
a. Neatness
b. Completeness
c. Timeliness
4. What does Mise en place means?
a. “fixing all together”
b. “getting all in one”
c. “putting in place”
5. Who headed each station in a large restaurant?
a. Waiter

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b. Maître ‘d
c. Chef-de-rang
B. TRUE or FALSE: Write T if the statement is true and F if the statement is

false.
1. Check the stability of tables and chairs.

2. Place the dinner knife and fork 14” apart.
3. Place the water glass at the left of the cover above the dinner knife.
4. Tablecloth should be free from wrinkles, holes and stains.
5. Set-up centerpiece together with the salt and pepper shaker.
C. ENUMERATION:
List down at least 5 “Standard of Table Set-up”
Answer Sheet 1.3-1
A. MULTIPLE-CHOICE:
1. B
2. B
3. A
4. C
5. C
B. TRUE OR FALSE:
1. T
2. F
3. F
4. T
5. T
C. ENUMERATION:
1. Completeness
2. Cleanliness and condition of equipment
3. Balance and uniformity

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4. Order
5. Eye appeal
(timeliness)
TASK SHEET 1.3-1A
Title: Set up Table for Breakfast

Performance Given all the needed service wares you must be able
Objective: to set up breakfast
 Flatware
 Silverwares
Supplies :
 Glassware
 Hollowware
Equipment : Tables, Chairs, Cloths, and Trolley
Time Allotment: 1 hour
Observe proper hygiene, wash hand before
Safety Precautions:
handling service wares, proper handling, wear PPE
Steps/Procedure:
1. Checks the condition of different service wares

2. Collects all the service wares need for table setting
3. Bring and arrange all service wares in the station
4. Checks tables and chairs
5. Clean and skirt table
6. Set up the service wares for breakfast
7. Double Check the set up
8. Present the set up to the Head waiter for checking

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Assessment Method:
Performance Criteria Checklist
Performance Criteria Checklist for

Task Sheet 1.3-1A
Criteria YES NO
1. Are the service wares serviceable?
2. Are the service wares transports from pantry to station

using appropriate trays or trolley with cover?
3. Are the service wares arranges and stacks in the station

properly for a pass and safe service
4. Are the tables set ups for breakfast performed based on

standard operating procedures required by the headwaiter?

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5. Is the proper handling of tools and equipment observed?
6. Do you wear proper personal protective equipment in

setting up to avoid direct contact with the service wares?
7.Do you wash hands before performing the set-up?
TASK SHEET 1.3-1B
Title: Set up Table for Lunch/Dinner

 Flatware
 Silverwares
Supplies :
 Glassware
 Hollowware
Safety Precautions:
Steps/Procedure:

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9. Checks the condition of different service wares
10.Collects all the service wares need for table setting
11.Bring and arrange all service wares in the station
12.Checks tables and chairs
13.Clean and skirt table
14.Set up the service wares for lunch/dinner
15.Double Check the set up
16.Present the set up to the Head waiter for checking
Assessment Method:

Task Sheet 1.3-1B
Criteria YES NO
8. Are the service wares serviceable?

10.Are the service wares arranges and stacks in the station


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11. Are the tables set ups for lunch/dinner performed based
on standard operating procedures required by the
headwaiter?
12.Is the proper handling of tools and equipment observed?
13.Do you wear proper personal protective equipment in

14. Do you wash hands before performing the set-up?
TASK SHEET 1.3-1C
Title: Set up Table for Pre – determined Menu

 Flatware
 Silverwares
Supplies :
 Glassware
 Hollowware
Safety Precautions:
Steps/Procedure:

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17.Checks the condition of different service wares
18.Collects all the service wares need for table setting
19.Bring and arrange all service wares in the station
20.Checks tables and chairs
21.Clean and skirt table
22.Set up the service wares for pre – determined menu
23.Double Check the set up
24.Present the set up to the Head waiter for checking
Assessment Method:

Task Sheet 1.3-1C
Criteria YES NO
15.Are the service wares serviceable?


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17.Are the service wares arranges and stacks in the station
18. Are the tables set ups for pre -determined menu
performed based on standard operating procedures required
by the headwaiter?
19.Is the proper handling of tools and equipment observed?
20.Do you wear proper personal protective equipment in

21.Do you wash hands before performing the set-up?
“NAPKIN FOLDING”
1. Identify what is napkin folding.

2. Recognize the rules of napkin folding.
3. Familiarize with different kinds of napkin folding.

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WHAT IS TABLE NAPKIN?
It is a small piece of table linen that is used to wipe the mouth and to cover
the lap in order to protect
NAPKIN FOLDING
A napkin when creatively folded enhances the look of your table and the
dining experience. There are many ways to fold cloth napkins, so choose one
that reflect your style and personality. Select napkins with threads that are
firmly woven such as cotton or linen because folds will hold better. You may
also starch the napkins lightly to make it easier to fold.
Is a type of decorative folding done with a napkin? It can be done as an art

or as a hobby. Napkin folding is most commonly encountered as a table
decoration in fancy restaurants. Typically, and for best results, a clean,
pressed, and starched square cloth napkin is used.
RULES OF NAPKIN FOLDING
 Use a clean surface to prepare your design fold.

 Make sure your hands are perfectly clean, and keep the manipulation of the
napkin to the bare minimum.
 If you are at all concerned about a particular napkin fold on the grounds of
hygiene try using gloves. Or, disregard that particular fold and choose
something less elaborate.

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 Always use a fresh napkin for the table, definitely not the one you have
practiced on.
 Never use an excessive amount of starch on napkins that are intended as

part of a table setting.
 Never use any hidden artificial means for holding together a napkin fold that
is intended as part of a table setting. A simple rule — if it does not hold on
the third attempt, then it is just not meant to be. Simply choose a different
fold. The type of material you are using might have something to do with it.
 Do not, under any circumstances, make use of metal objects such as pins,
staples, or paper clips on any napkin whether for table settings or for display
purposes. These have the most unfortunate habit of taking your customers
or guests to hospital and yourself to court, should any metal particles
accidentally enter the food chain. Can you afford the risk?
IMPORTANCE OF NAPKIN FOLDING
The main function of the table napkin must never be overlooked.

Consequently, some general rules of hygiene are essential before embarking
upon creating any type of napkin folding…
The health and safety rules are equally important in any napkin
folding that is to be used as part of a table setting or for any presentation
area where food is to be displayed.
The Pyramid Napkin Fold
This classy napkin folding technique is simple,

fast, and can be made easily with most
napkins. If the napkin being used is thin and
flops easily then iron it with light starch prior
to folding and it will turn out perfectly!

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STEPS:
1. Lay the napkin face down in front of you.
2. Fold the napkin in half diagonally
3.Rotate the napkin so the open end faces away from
you
4.Fold the right end up to meet the far corner
ensuring the edge of this new fold lays on the centerline as shown.
5.Repeat the last step with the left side, folding the left
tip up to the far corner, creating a diamond shape
with a seam running down the center

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6. Turn the napkin over, keeping the open end
facing away from you.
7. Fold the napkin in half by bringing the farthest
Point of the diamond up and back to the nearest

point.
8.Turn the napkin over again, this time keeping the
Open end facing towards you
9. Fold the napkin along the center seam and you have a neat, sturdy
pyramid. If your napkin
won't stand neatly then you may need a little starch

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The Arrow Napkin Fold
This method of folding napkins is
very simple and can be done with a
almost any napkin without a need

for
starch. It adds a flowing, elegant

look t to your table.
STEPS:
2. Fold the napkin in half and orient the open end
towards you.
3. Fold the far-right corner over to the

center of
the side that is closest to you. The edge

of this
fold should run down the center of the napkin
4. Repeat the last step with the other side, folding the
far-left corner in to rest along side the previous
fold

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5. Fold the right-flap out diagonally so that it's outer
edge runs even with the far edge of the napkin.
6. Repeat the previous step on the other side, folding

the left-flap out diagonally to meet the far edge of the
napkin.
7.Slide the left and the right sides together,

allowing
the napkin to bend at the farthest point. This

will
cause the flat, center part to bow. Pretty easy, huh
The Bird Of Paradise Napkin Fold
This is a classic and classy napkin folding technique that

requires a stiff napkin. If you don't have any dinner napkins
made of stiff linen then a light starching should fix you
right up.
STEPS:

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2. Fold the napkin in half
3. Fold the napkin in quarters.
4. Fold the napkin in half diagonally, creating a triangle.
5. Orient the triangle so the open tip is facing away from
you
6. Fold the right corner diagonally towards you - laying it
down along the centerline of the triangle, making a new
tip pointing towards you. An iron can make this
important fold a whole lot easier.

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7. Do the same with the left corner, fold it diagonally
toward you and press it down next to the previous fold.
Now you have a diamond, you're rich! Yay!.
8. Fold the two "wings" that you just made in folds 6 and
7 under so that you have your original triangle shape
back. Once again an iron can make a world of
difference.
9. Fold the triangle in half by bringing the center seam
towards you and allowing the ends to fall.
10. This bird's almost ready to fly, but first you must
give it some feathers. While holding the base firmly to
keep your folds together, pull up the four 'flaps' created
by the napkin's corners.
11.Pretty cool fold, isn't it? It makes you wonder if

there are people sitting around in basements
performing experimental napkin folds while the rest of
us are sleeping. This fold can be difficult if you don't
use an iron or have a fairly stiff napkin so be prepared

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to put a few minutes into making each one.
The Bishop's Hat Napkin Fold
This is a classic dinner napkin fold, but it can be

difficult to line up the corners in the cap. Some
starch and an iron make it easier to be precise while
folding this one.
...and yes I know it's not sitting in the center of the
plate, next time I'll stay out of the cooking wine, I
promise.
STEPS:
2. Fold the dinner napkin in half so that the open end is towards you.
3. Fold the far-right corner diagonally towards you,
resting the point in the center of the side closest to you.

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4. Fold the near-left corner diagonally away from you, resting it so that lays
right next to the previous fold.
5. Flip the napkin over and orient it so it points to the far-left and to
the near-right.
6. Fold the bottom half of the napkin up and away from you, laying it so
the far edges run on top of one other.
7. Reach underneath of the napkin and pull out the flap on
the right, making the near-side come to two points as seen
in the picture.
8. Gently roll the left half of the left triangle over and tuck
it's end underneath the right triangle
9. Flip the napkin over, points pointing away from you.

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10. Fold the right-triangle to the left, tucking it's end into the
other triangle
11. Open up the hat and press the material inside down to
fill it out so that it becomes circular, this may take a
little fidgeting
12. There you go, now all you need is a little bishop to
wear it.
The Rosebud Napkin Fold
This sophisticated cloth napkin design benefits from stiff

material or light starch. A hot iron will also make it easier to be
exact.
STEPS:
1. Lay the napkin face-down in front of you

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2. Fold the napkin in half diagonally.
3. Orient the napkin so the open end points away
from you.
4. Fold the far-right corner up diagonally so that the

point rests on top of the far corner. The edge of this new
flap should lay right on the center line.
5. Repeat step four on the other side, bringing the left-

most
corner up to meet the far

corner, creating a diamond
shape
6. Flip the napkin over while keeping the open end pointing away from you.

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7. Fold the bottom of the napkin up about 3/4's of the
way as shown and press the fold down well.
8. Flip the napkin over.
9. Curl both sites up so they meet in the middle and
tuck one into the other.
10. Stand it up and straighten it out. If you have
trouble keeping the points even, break out the iron
and back track to the folds that mess up your
alignment. Is it me or do these look like Egyptian
headgear?

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The Crown Napkin Fold
Do you want your dinner guests to feel like

royalty but have no red carpet? Treat them like
kings and give them all crowns! Then you can
use this napkin to wipe the cheese out of that
introduction.
This napkin folding design just doesn't work well
without a little starch in the cloth, if it's sagging

it's
ugly so take your time and get it right.
STEPS:
1. Lay the napkin face-down in front of you.

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3.Orient the napkin so the open ends are pointing
away from you
4. fold the right-corner up so that the point rests
directly on top of the middle-corner. The edge
of this new flap should lay on the center line of
the napkin.
5. Repeat step four on the other side, bringing the left-most corner up
to meet the middle-corner, creating a diamond shape
6.Fold the bottom of the napkin up about 2/4’s of the way and press
this fold down well.
7. Fold the smaller triangle down so the point rests on

the
near edge of the napkin. Press.

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9. Curl the left and right sides of the napkin up so they
meet in the middle and tuck one into the other
10 . Stand it up and tug at it where needed to even it

up
and round it out. If your napkins are too limp

then
think of starch as napkin viagra and make them

good and stiff.
The Standing Fan Napkin Fold
Elegant and decorative, this is a classic napkin folding technique. As usual, and
iron helps but is not necessary
STEPS:

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2. Fold the napkin in half and orient the open end towards you.
3. Fold the napkin like an accordion starting at either

narrow end. Leave one end with 2-3 inches of unfolded
napkin to support the standing fan.
4. Fold the napkin in half with the accordion folds

on the outside.

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5. Grasp the unfolded corners where they meet on the
open and fold them in diagonally, tucking them
under the accordion folds.
6. Open it and stand it up. A beautiful fan for a
beautiful dinner
The Rose Napkin Fold
(Napkin folding for wine glasses or

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soup under liner)
Despite looking fairly elaborate, this fold is an easy one, and it can be done with
almost any variety of napkin. Display small bowls or glasses on top of these, or use
them as novelty cocktail napkins.
STEPS:
1. 2.Fold the two right corners of the napkin in so the tips
2. rest at the center.
3. Fold the remaining two corners of the napkin in so the

tips meet with the last two in the center
4. Once again, begin folding the outer corners in so they

meet at the center
5. Once all of the tips are folded you are left with a square
about 1/4 the size of the unfolded napkin.

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6. Flip it over.
7. Fold the corners in so they meet in the center

and then place something sturdy in the center, or
hold it with your fingers.
1. 8.While maintaining downward pressure in the

center of
2. the napkin, reach underneath each corner and
pull out
3. the flaps to create petals.
9. Remove the center weight and your rose should look

as
pictured here.

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The Candle Fan Fold
Sometimes you just need something a little different.

The candle fan stuffed into a goblet or mug is very
different. The larger the napkin that you use is, the
longer the '
candles' will be.
STEPS:
1.Lay the napkin face-down in front of you.
2. Fold both sides in so they meet at the center. Press
the folds down well.
3. Take each of the four corners (now sitting at the
center of the far and near sides) and fold them out
diagonally, pivoting at the center of the napkin as
shown.

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4. Starting at one end, tightly roll the napkin half way
along its length. The tighter the better
5. Accordion-fold the other side of the napkin and gather it

together.
6. Fold the napkin in half with the roll in the middle.

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7. Place it into your goblet of choice and you're done!
Mmmmmm, nothing like a crappy blue napkin to
demonstrate with, eh? Larger ones look much nicer
The Diamond Napkin Fold

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Got some really limp napkins and want something nice to make without eating up too much time?
Then this one's for you, if you're using thick/stiff napkins then an iron will help.
STEPS:
2. Fold the napkin in half and orient the open end toward you.
3. Fold the napkin into quarters

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4. Fold the top-most layer of the napkin in half diagonally -
up and to the left.
5. Fold the next layer of napkin diagonally up and to the
left, stopping slightly before the last fold to create an
even, staggered effect
6. Repeat by folding up the next layer of napkin to a

point
just before the last one.
7. And one last time with one last layer. Keep them as
uniform as you can
8.Now fold both sides of the napkin under and in to
create an even, staggered diamond effect on the

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napkin.
Press it down as flat as possible and you're ready

for
guests within 60 seconds
9. Now fold both sides of the napkin under and in to
create an even, staggered diamond effect on the
napkin. Press it down as flat as possible and you're
ready for guests within 60 seconds
The Candle Napkin Fold
So you want something easy and elegant?

Something that looks nice and fancy but doesn't
take a boat-load of time? Try this one on for size.

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STEPS:
1.Lay the napkin face down in front of you.
3. Orient the napkin so the open ends point away from
you.
4. Fold the long side up just about an inch. Press this

fold
down well or it will interfere with the next step

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5.Starting at either end, tightly roll the napkin into
cylinder. Take care to roll it straight so it will
stand solidly.
6. Tuck the end of the roll into the base on the

backside
and stand it up. Put those matches down, it's

not a real
candle handle. Jeesh, you're just like a child.
TULIP NAPKIN FOLD

Here's another beautiful napkin fold that is easy and pretty.
Step 1
Fold the napkin in half on the diagonal

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Step 2:
Holding the bottom center point fairly flat, form a center
Step 3:
Stil
l holding the bottom center point fairly flat, form 2 side

pleats. Tip: Have the napkin ring ready.
pleat.
Finished Fold
Insert the bottom into the napkin ring. Place on your table and
adjust the folds.

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CUFFED ROLL NAPKIN FOLD
This napkin fold is simple and takes up little space on a
holiday table.
Step 1:
Lay the napkin out flat on the diagonal.
Step 2:
Fold the bottom half up so the fold is at the bottom.
Step 3:
At the bottom edge, fold under about 1-2", toward the back.

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Step 4:
At one side begin rolling the napkin
Step 5:
Continue rolling all the way across.
Step 6:
At the back, secure the left point into the folded cuff.
Finished Fold
Turn the napkin over for the finished fold.

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Self -Check 1.3-2
1. Identify at least five napkin folding and its procedures

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Answer Key 1.3-2
1.Bishop’s Hat
1. Fold napkin bringing top to bottom.

2. Fold corners to enter line.
3. Turn napkin over and rotate ¼ turn.
4. Fold bottom edge up to top edge and flip point out from under top fold.
5. Turn left end into pleat and forming a point on left side.
6. Turn napkin over and turn right end into pleat forming a point on right side.
7. Open base and stand upright
2.Pyramid
1. Fold napkin in half diagonally.

2. Fold corners to meet top point.
3. Turn napkin over and fold in half.
4. Pick up at center and stand on base of triangle.
3.Fan
1. Fold napkin in half.

2. Make ½” accordion pleats, starting at bottom.
3. Fold in half with pleating on the outside.
4. Fold upper right corner diagonally down to folded base of pleats and turn under
edge.
5. Place on table and release pleats to form fan.
4.The Rose
1. Fold all 4 corners of open napkin to center.

2. Fold new corners to the center.
3. Turn napkin over and fold all 4 corners to center.
4. Holding center firmly, reach under each corner and pull up flaps to form petals.
Reach between petals and pull flaps room underneath.
5.The Crown
1. Fold napkin in half diagonally


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2. Fold corners to meet at top point.
3. Fold bottom point 2/3 way to top and fold back onto itself.
4. Turn napkin over bringing corners together, tucking one into the other.
5. Peel two top corners to make crown.
6. Open base of fold and stand upright.
TASK SHEET 1.3-2
Title: Fold Napkin

Performance Objective: Given table napkins, you must be able to fold
different fold of napkin at least 10 for 3 minutes.
Supplies : Table napkins
Equipment : Tables, china wares and glass wares

Time Allotment: 3 mins
Safety precautios: Wear PPE, wash hands thoroughly
Steps/Procedure:
1. Proceed to your assigned table

2. Gather table napkins
3. Fold 10 different table napkin folding
Assessment Method:

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Task Sheet 1.3-2
Trainee’s Name: Beverly Jane Sabalucca Date October 28, 2015
Criteria YES NO
1. Are the napkin fold sharp?
2.Does the table napkin folding contains variety of folding

styles
3. Does the table napkin folding follows according to

instruction or steps in the information sheet.
4. Is there creativity in the napkin folding.

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“TABLE SKIRTING”
1. To identify what is table skirting.

2. To enumerate kinds of table skirting.
3. To identify types of pleating.
TABLE SKIRTING:

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- Like a skirt in 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 skirts consist of two components, the cloth table topper and a skirt that
fastens to the table edge with clips, Velcro or snaps. Standard tablecloths are not
sufficient for over-sized banquet tables they shift, wrinkle and are rarely a proper
fit. There is a table skirting solution for any table and occasion. Various table
skirting designs are suitable for wedding receptions, business conferences or
holiday celebrations. Learn about the different kinds of table skirting and make
your upcoming event a stylish affair.
Kinds of Table Skirting:

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1. Gathered or Shirred
 Gathered or shirred table skirts are a
popular choice due to the simplicity
and reasonable cost. A gathered or
shirred table skirt is a fabric drape
drawn together by threads along the
top hem providing extra body to the
skirt. A tighter gather gives a table
skirt a full, ruffled appearance.
2. Knife Pleat
 Knife pleats are one of the most
common kinds of pleating for table
skirts. A knife pleat is a series of
narrow, sharp creases folded in the
same direction. Unlike gathered table
skirts, knife pleats create smooth,
precise lines down the length of the skirt. The knife pleated table skirt is a
classic choice that is the least expensive of the pleated variety.
3. Box Pleat
 A box pleat table skirt is made from a
sequence of back-to-back knife pleats.
Box pleated table skirting is a good
choice for a professional conference or
business meeting. The box pleats give the
table a neat, tailored appearance. Box
pleats have a more pronounced
projection than a simple knife pleat,
adding dimension and interest to business or formal tables.

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4. French Box Pleat
 Table skirting with French box pleats
provide even more volume than
standard box pleats. French pleats
are narrower than regular box pleats,
giving the bottom of the table
skirting a fuller appearance. French
box pleats work equally well in
casual or elegant settings.
5. Plastic
 When budget and easy cleanup are a
priority, consider plastic table
skirting. Vinyl fabric can be fashioned
into simple gathers or knife pleats.
Vinyl table skirting is a cost-effective
way to dress tables for any occasion.
6. Fringe
 Fringe table skirting is a playful addition to party tables. Metallic, tissue
and raffia fringe skirts have a number of imaginative uses. This kind of
decorative fringe is a charming
substitute for table skirting and
serves as a festive wall border for
special celebrations. Natural raffia
table skirting is perfect for a tropical
or luau-themed event. Raffia fringe
works as hula table skirting, tiki bar
draping and funky wall decor.

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7. Swag
 Banquet, business or party tables can be fitted with detachable swags that
are placed over any kind of cloth table skirting. Swags are commonly
attached with overlap clips that will not flatten or damage the table skirt
pleating. Swags are an easy way to dress up an
otherwise plain table skirt.
Types of Pleating
1. Sheer
2. Accordion

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3. Box
Self-Check 1.3-3
A.
ENUMERATION: Enumerate the 7 kinds of

table skirting.
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________
6. __________________________
7. __________________________
B. IDENTIFICATION: identify the 3 types of pleat according to he pictures.
1. _____________________ 2. _____________________

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3. _______________________
Answer Sheet 1.3-3
A. ENUMERATION:
1. Gathered or shirred
2. Knife pleat
3. Box pleat
4. French box pleat
5. Plastic
6. Fringe
7. Swag
B. IDENTIFICATION:
1. Accordion
2. Sheer
3. Box

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TASK SHEET 1.3-3
Title: PERFORM TABLE SKIRTING
Performance Objective:
Given the needed supplies and materials, you should be able to skirt
buffet table applying the three basic design in one hour.
Supplies and Materials:
Tools and Equipment:
 Table Cloth/ Placemat

 Cloth for skirting
 Pins
Time Allotment:
1 hour
Safety Precaution:
Don’t forget to wear your PPE (Personal Protective Equipment) when needed.
Steps/Procedure:
1. Check the buffet table if it is in good condition.

2. Place the under liner or silence cloth.
3. Top with the top cloth and tack using thumb tacks on one side
then stretch the top of the table then tack again on the other
side. Same with the other two sides.
4. Determine the front of your buffet table. Work from the left to
right starting from the back when skirting..
5. Level the height o the skirt cloth from the floor with at least ¼
inch. Pin the other end of the cloth to the edge of the table in a
downward manner.
6. When approaching at the side, get the center of the table and the
quarter center then use the tape measure to get the width of
your pleat with at least 3 inches wide and mark using a pin.
7. Stretch the cloth then pin on the marker, level with the end of
the table then pin on the same marker. Do the same on the
following marker.
Assessment Method:
Portfolio Assessment,Prepare
the Dining Developed by: Issued Page
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PERFORM TABLE SKIRTING
Trainee’s Name: BEVERLY JANE SABBALUCA Date: OCTOBER 28, 2015
Criteria YES NO
1. Is the buffet table check if it is in good condition?
2. Is the table with under liner or silence cloth?
3. Does the table top with the top cloth and tack using thumb
tacks on one side then stretch the top of the table then tack
again on the other side. Same with the other two sides?
4. Is the front and center of your buffet table determined and

work from the left to right starting from the back when
skirting?
5. Does the height of the skirt cloth level from the floor with at
least ¼ inch and pin the other end of the cloth to the edge of
the table in a downward manner?
6. Do you get the center of the table and the quarter center
when approaching at the side then use the tape measure to
get the width of your pleat with at least 3 inches wide and
mark using a pin?

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7. Do you stretch the cloth then pin on the marker, level with
the end of the table then pin on the same marker and the
same on the following marker?
8. Is there creativity and impact?

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INFORMATION SHEET 1.3-1
Learning Objective:
________________________________________________________________________
Introduction
TABLE SET – UP
The standard set up of restaurant and function rooms vary depending on the type of
service and the requirements of the customers. Fine dining usually require pre – set up of
tables before service begins. This may not be practical for casual dining or cafeterias. For
banquets, complete set – up is required before the start of a function in as much as the food
is pre – ordered. Requirements for a banquet set up are stated in an event order that is
prepared by the banquet office.
STANDARDS OF TABLE SET – UP
1. Completeness

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 All needed utensils, china wares, glasses and other equipment are set – up on the
table prior to serving orders. Coffee/tea must go with sugar and milk/creamer.
 Place mat is set up when the table is not covered with tablecloth. It is placed at the
center of the cover.
 Required condiments are set up before service.
 Client requirements as stated in the event order are available and properly installed
before the start of the function.
 If pre – set up is required, the additional cutleries are to be added to the set – up
once the order has been taken. This must be done prior to serving orders.
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 watermarks.
 There are no wobbly tables and chairs.
 There are no chipped/stained glasses
 No damaged, broken or distorted cutleries are set up on the table.
 Linen is fresh, clean and without spots or stains and not wrinkled.
 Placemats are clean and without foul odor.
3. Balance and Uniformity
 There is even spacing between chairs and covers

 Cutleries are spaced at least ½ inch from the edge.
 For the same order of drink/food, set up the same glass and cutleries in all tables.
 Cutleries are aligned properly, with the same distance from the edge.
4. Order
 All service equipment are placed on the appropriate side of the cover
 The glasses, cups with saucers, spoon, knife and cocktail fork are
on the right side.
 Fork and side dishes are on the left side except the cocktail fork
which is placed on the right side.
 Folded paper napkin (if used ) is on the left side underneath the fork.
 Water glass is set up on the right side, about an inch on top of the
dinner knife.
 Required condiments as well as flower vase are placed at the center
of the table.

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 The cutleries are arranged in proper sequence following the order by which they will
be served.
5. Eye Appeal
The whole set up looks presentable.
 Presidential and buffet tables are skirted for banquet functions

 Appropriate color combinations are used.
 No eyesore 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 operations or

banquet functions.
SELF-CHECK 3.2-1
TRUE OR FALSE:

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ANSWER KEY 3.2-1

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INFORMATION SHEET
Learning Objective:
________________________________________________________________________
Introduction

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SELF CHECK 3.2-2
Matching Type:
Match column A to column B and write your answer in

your answer sheet. Write the letter only on the space provided
for.
A B

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ANSWER KEY 3.2-2
LEARNING OUTCOME 3:
CONTENTS:

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CONDITIONS:
METHODOLOGIES:
 Discussion
 Picture/photos/drawings
ASSESSMENT METHODS:
 Written test
 Oral Questioning

Suggestive selling approach your facilitator. If you feel you
are knowledgeable on the content of


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After reading the INFORMATION SHEET, YOU MUST be able to
1_________________________________________________________________________
__
Introduction

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SELF - CHECK 3.3-1
ENUMERATION:

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ANSWER KEY 3.3-1
TASK SHEET 3.3-1

Title:

should be able to
Supplies/Materials :
Equipment : none
Assessment Method:
Observation
Oral questioning.
CRITERIA
YES NO
Did you….
1. Prepare the materials required in the task?
2. Create a suggestive selling from appetizer to dessert?

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3. Perform the suggestive selling technique properly?
4. Perform the activity within 2 hours?

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TRAINEES’S NAME:
FACILITATOR’S NAME
QUALIFICATION FOOD AND BEVERAGE SERVICE NC II
UNIT OF PROMOTE FOOD AND BEVERAGE PRODUCTS

COMPETENCYCOVERED
Demonstration with Oral Questioning

Ways in which evidence will be collected:
[tick the column]
Written Test
Interview
The evidence must show that the candidate…
 Master names and pronunciations of dishes in the
menu*
x
 Memorize ingredients of dishes* x
 Know sauces and accompaniments by heart* x
 Study descriptions of every item in the menu* x

 Master common food allergen to prevent serious
x
health consequences*
 Provide information about the food items in clear
explanations and descriptions*
 Offer item on specials or promos to assist guests
with food and beverage selections*

CLARISSA F. JAVIER
Service 163
 Suggest name of specific menu items to guests
rather than just mentioning the general categories
in the menu to help them make the choice and
know what they want*
 Recommend standard food and beverage pairings*
 Give several choices to provide more options to
guests
 Use descriptive words while explaining the dishes
to make it more tempting and appetizing*
 Carry out suggestive selling discreetly so as not to
be too pushy or too aggressive*
 Suggest slow moving but highly profitable items to
increase guest check*
 Offer second servings of items order*
 Mention food portion or size for possible
adjustments with the orders.
 Recommend new items to regular guests to
encourage them to try other items in the menu*
NOTE: *Critical Aspects of Competency
Prepared by: Date:
Checked by: Date:

CLARISSA F. JAVIER
Service 163
Rating Sheet for Demonstration with Oral Questioning
Candidates’ Name:
Trainers’ Name:
Unit of Competency PROMOTE FOOD AND BEVERAGE PRODUCTS
Qualification: FOOD AND BEVERAGE SERVICES NC II
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The
candidate must be able to clean bar areas.
Observation Checklist Check (/) to show if evidence
is demonstrated
During the demonstration of skills, the candidate: YES NO N/A
 Master names and pronunciations of dishes in
the menu
 Memorize ingredients of dishes
 Know sauces and accompaniments by heart
 Study descriptions of every item in the menu
 Master common food allergen to prevent serious
health consequences
 Provide information about the food items in
clear explanations and descriptions
 Offer item on specials or promos to assist
guests with food and beverage selections
 Suggest name of specific menu items to guests
rather than just mentioning the general
categories in the menu to help them make the
choice and know what they want
 Recommend standard food and beverage
pairings
 Give several choices to provide more options to
guests
 Use descriptive words while explaining the
dishes to make it more tempting and appetizing
 Carry out suggestive selling discreetly so as not
to be too pushy or too aggressive
 Suggest slow moving but highly profitable items

CLARISSA F. JAVIER
Service 163
to increase guest check
 Offer second servings of items order
 Mention food portion or size for possible
adjustments with the orders.
 Recommend new items to regular guests to
encourage them to try other items in the menu

CLARISSA F. JAVIER
Service 163
Oral Questioning
Questions: Satisfactory Response

The candidate should answer the following YES NO
questions:
1. What is the importance of upselling to the
hotel/restaurant operation?
2. How will you handle guest needs with

restrictions on allergies?
3. What are the different types of menu?
Feedback to candidate:
Candidate’s name: Date:

Instructor’s Name: Date:
REFERENCES

CLARISSA F. JAVIER
Service 163
1. Food Service and Bartending by Amelia Samson Roldan
and Benito Tangonan Edica
2. www. Wikepedia. com
3. http://www.ncbuy.com/careers/blsj/job161.html
4. Restaurant Service, 2nd Edition by Sandra J. Dahmer and Kurt W. kahl

CLARISSA F. JAVIER
Service 163

Prepare Dining Restaurant Area For Service

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COMPETENCY-BASED LEARNING

Qualification : FOOD AND BEVERAGE SERVICE NC II

Unit of Competency: PREPARE THE DINING ROOM/ RESTAURANT AREA

Module Title: PREPARING THE DINING ROOM/ RESTAURANT AREA

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

Bulusan National Vocational Technical School

The unit of competency, “Prepare the Dining Room/Restaurant Area for

The module, “Preparing the Dining Room/Restaurant Area for

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

 Read information sheets and complete the self-check. Suggested

You must pass the Institutional Competency Evaluation for this

Prepare the Dining Developed by: Issued Page 2

No. Unit of Competency Module Title Code

4 Provide food and Providing food and TRS512390

Food and Beverage Service NC II Date Developed: Document No.

Prepare the Dining Developed by: Issued Page 3

Food and Beverage Service NC II Date Developed: Document No.

Prepare the Dining Developed by: Issued Page 4

UNIT OF COMPETENCY: PREPARE THE DINING ROOM/RESTAURANT

MODULE DESCRIPTOR: This unit covers the knowledge and skills

At the end of this module you MUST be able to:

LO1. Take table reservations

1. Inquiries are answered promptly, clearly and accurately.

Prepare the Dining Developed by: Issued Page 5

Food and Beverage Service NC II Date Developed: Document No.

Prepare the Dining Developed by: Issued Page 6

 FOOD SERVICE OPERATION

1. Inquiries are answered promptly, clearly and accurately.

Students/trainees must be provided with the following:

Food and Beverage Service NC II Date Developed: Document No.

Prepare the Dining Developed by: Issued Page 7

Learning Activities Special Instructions

Answer Self-Check 1.1-1 Compare answer with answer key. You

Food and Beverage Service NC II Date Developed: Document No.

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FOOD SERVICE OPERATION

After reading the INFORMATION SHEET, YOU MUST be able to:

1. State the risk level of food service operation.

Food Service Operation includes a catering food service operation, food

FOOD SERVICE DEFINITIONS

Food and Beverage Service NC II Date Developed: Document No.

Prepare the Dining Developed by: Issued Page 9

FOOD SERVICE OPERATION INSPECTION FREQUENCY

(A) Except as specified in paragraph (B) of this rule, a licensor shall

· Risk Level I – – at least one standard inspection each licensing period.

Food and Beverage Service NC II Date Developed: Document No.

Prepare the Dining Developed by: Issued Page

· Mobile Food Service Operation – – at least one standard inspection each

· Temporary Food Service Operation – – at least one inspection during the

TYPES OF FOOD SERVICE OPERATIONS

Food service operations include all companies, organizations and individuals

Food and Beverage Service NC II Date Developed: Document No.

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A. Customers often categorize foodservice by:

B. The industry categorizes foodservice by:

Consists of food and beverage businesses that compete for customers

Can be categorized by:

o Quick service restaurants provide customers with convenience, speed,

Prepare the Dining Developed by: Issued Page

o A full service restaurant is a restaurant in which customers are seated

Food and Beverage Service NC II Date Developed: Document No.

Prepare the Dining Developed by: Issued Page