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FOOD AND BEVERAGE SERVICES 10 QUARTER 1

MODULE 4
Basic Competencies in Food Preservation (Carlos Hilado Memorial State College)

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Republic of the Philippines

10 Department of Education
Region VIII
Division of Samar
District of Marabut
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar
JUNIOR HIGH SCHOOL

TECHNOLOGY & LIVELIHOOD

EDUCATION
(FOOD AND BEVERAGE SERVICES)
QUARTER 1
LEARNING ACTIVITY SHEET 4
Setting up Table Appointments
in the Dining Area

TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE 10)

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HOME ECONOMICS (FOOD AND BEVERAGE SERVICES)

Learning Area

Setting up Table Appointments in the Dining Area

Title

I.Introduction

This lesson contains different ways in stocking

supplies necessary for service up to the food hygiene and
occupational health and safety . It also helps the learners to
understand what are the preparation before the actual
restaurant service and teaches them to value the need to
learn different skills in preparing service stations and
equipment It consist of the following lessons.

II. MELC (with code)

Lesson 2. Prepare Service Station and Equipment
(TLE_HEFBS9-12AS-Ia-b-1)
2.1 Preparation of service Equipment/utensils and supplies
2.2 Basic Types of Tablewares
2.3 Station Misen Place
2.4 Cleanliness and Condition of Equipment/utensils, furniture and
supplies
2.5 Legislation on OH & Safety and food hygiene.

III. Strategy:

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A. Explore:

Activity 1. Identifications

Directions: In a counterclockwise direction, analyze the

given illustration below whether each table appointment was
placed according to the rules of laying table appointments.
Write “C” if it was laid correctly, and “W” if otherwise. Write your
answers from 1 to 20 in your activity sheet.

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Definition of Technical Terms

Table Setting Refers to the way in which the

table appointments and food are

arranged on the table for dining. How

the table should be set depends on: the style of
service to be used; the menu to be served, the
size of the table, and; the available
table appointment.

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Table Appointments These are table

implements/utensils that are
used for dining and serving, which includes the
flatware, dinnerware, glassware, hollowware and
linens.
Cover A cover is the space required on
a table for table appointment for one
person to partake of a meal. This is
considered as the smallest unit in the table
setting (approx. 24 by 15 inches). An
imaginary line may be drawn to define the
cover about 1 to ½ inches from the
table edge.
Place Setting The arrangement and the
way to set a table with tableware and
for serving and eating for a single
diner. Factors such as the menu or type of food to
be served, the size of the table, and the
style of service largely determine
this.
Table Accessories These are items essential to
complete the table set- up which
include salt and pepper set/shakers,
cruets, ashtray, flower vases and tent menu.
B. Learn:

Lesson 4: Setting up Table Appointments in the

Dining Area

Setting up all the table implements/appointments to

be used in the restaurant is very important. Proper location
and principles in setting up must be considered to
emphasize its usefulness and ease of dining in the
restaurant.

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Rules in Laying Covers/ Table Set-Up General Rules for

Table Setting
Before setting the table, ensure that the chairs and
tables are in their best condition and correct positions,
the tabletop should be clean and that the table is level
and not wobbly.

1. Always consider the convenience and comfort of the

guest in placing the table appointment.

2. Be creative and artistic in setting the table but make

sure it will not contradict the principles in table setting
and be careful not to overcrowd the table.
3. For formal setting, the table on which a tablecloth is to
be spread should be first covered with silence or base
cloth (Damask), for the following reasons:

 to protect the diner's wrists and elbows from the

table’s sharp edges;
 to keep the tablecloth firmly in place;
 to protect the surface of the table and prevent the
rattling of crockery and cutlery, and;

 to absorb moisture in case liquid spills on the table.

4. Carry equipment to the table on clean trays or service

plate, handling dinnerware by the edge without
touching the surface, glassware by the stems or base
and flatware by the handles.
5. Sanitize, check and set aside damaged and soiled
table appointments. Crockery and cutlery should be
spotlessly clean, and the glassware should be well-
polished. Chipped or cracked equipment should not be
used.

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6. The establishment monogram/logo should be visible to

the guest.
7. Each cover should be well-balanced, and it should
observe ideal space for a cover, the opposite side
should be exactly similar, so as to give a well-balanced
look.

Example of Table Set Up

25 20
26 24
21 19
27 23
22 18

9
8
15
1 7 16
6 14 17
2 34 5
10 11 12 13

Image 1.0: Russian Style of Table Set-up (numbered from lower left corner at
counterclockwise motion)

1. Table Napkin 10. Diner Knife 19. Red Wine Glass

2. Salad Fork 11. Fish Knife 20. Champagne Flute

3. Fish Fork 12. Salad Knife 21. Water Goblet

4. Dinner Fork 13. Soup Spoon 22. Dessert Fork

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5. ShowPlate/Charger/base Plate 14. Escargot 23. Dessert Spoon

6. Dinner Plate 15. Saucer 24. Cruet Set/Crockeries

7. Salad Plate 16. Coffee Cup 25. Flower Vase

8. Soup Under-liner 17. Teaspoon 26. Bread & Butter Knife

9. Soup Bowl 18. White Wine Glass 27. Bread & Butter Plate

General Rules of Laying Table Appointments/Implements

Centerpiece
1. When deciding on a table center piece, keep it low. If a
bud vase is used as a central decorative piece, it
should not be very large or tall as that obstructs the
view of guests sitting opposite each other.

2. Table decors should be reasonably low so that they do

not obstruct guest’s
vision.
3. Heavily scented flowers should be avoided, as they affect
the flavor of the food.

Table Linens
1. Table linens are spread evenly on the table and laid
properly according to standard procedure. The central
fold of the tablecloth should be in the middle of the
table and all the four edges should just brush the seats
of the chairs.

2. White and pastel plain clothes are used for more

formal occasions, but not mandatory, and usually
patterned or colored tablecloths are used for casual

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dining. The only rule is to make sure those linen

patterns and china patterns don't clash.

3. Collect correct size of the tablecloth for the table to be

clothed and the linen should be free from holes and
stains and well ironed and used without creases.
4. Silence pad or base cloth is used for formal setting
and it should be placed evenly on the table so that the
edges do not hang down below the tablecloth.

5. Tablecloth is laid over the silence pad or directly over

the table. For formal tablecloth, 16” to 24” for both
the length and width for the drop is required. Then,
for informal tablecloth, fewer drops usually 10” to 15”
are suggested.

6. Placemat is set up when the table is not covered with

tablecloth. It is placed at the center of the cover.
7. Linen napkins should be folded elegantly and placed in
the center of the dinner plate.

Dinnerware
1. Chargers or dinner plates should be placed on the table
first at the center of the place setting.

2. Bread and butter plate are placed left of the cover,

directly above the tines of the dinner fork.

3. Do not place items such as coffee cups, teacups, and/or

dessert plates on the table if it crowds your guests. It is
appropriate to bring those items to the table after the
main course has been cleared and the dessert is served.

4. For dessert --- dessert plates and coffee/teacups will be

set out after dinner. If a fork is to be used with dessert,
this will be placed on the dessert plate. A dessert
spoon should have already been set above the dinner
plate.

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Beverage Ware/Glassware
1. Water glass/goblet is placed at the right of the cover, 1
inch above the tip of the dinner knife.

2. Wine glasses are placed to the right of the water glass

either in a straight line or in a triangular fashion.

3. No more than 3 glasses are allowed on the table at one

time, in exception for table d’ hote or pre-set menu.
Additional glasses may be placed after the used ones
are removed.

Table Accessories
1. Sugar bowls and salt and pepper shakers are generally
placed in the center of small tables. But when table is
large, several sets are needed.

2. Cruet sets, a butter dish, an ashtray, meal

accompaniments and a bud vase should be placed in
between the covers at the center of the table.

3. Coffee/tea must go with sugar and milk/creamer.

4. Salt and pepper shakers are placed adjacent with the
centerpiece.
5. Ashtrays are placed at the center of the table.

Flatware
1. Flatware’s are to be placed in order of use. In other
words, the diner will start at the end and work his way
in. The first course will use silverware farthest from
the dinner plate, while the last course will utilize the
silverware closest.

2. Handle flatware (cutlery) without touching the eating

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surface perpendicular to the table and 1 inch from the

edge of the table so that handles are lined up and
should be arranged according to the courses.

3. No more than three of any flatware’s are ever placed on

the table, except when an oyster fork is used in addition
to three other forks. If more than three courses are
served before dessert, then the utensil for the fourth
course is brought in with the food; likewise, the salad
fork and knife may be brought in when the salad
course is served.

 Forks are placed to the left of the cover with the

tines pointing up.
 Knives are placed to the right of the dinner plate
with the cutting edge of the blade toward the
plate. Technically, one should only use a knife if
one is cutting meat; however, up to three
knives can be placed on the table, in order of
use.

 Spoons are laid with bowls up at the right of the

cover.
 Dinner knives and forks are laid about 11-13
inches apart, so that the dinner plate may be
easily placed between them.

 Oyster and cocktail forks are placed at the

extreme right of the cover, after the spoons.
 Dessert flatware’s are not normally on the table
unless the number of flatware is small, in which
case, they are placed at the top of the cover
with the handle of the dessert spoon towards the
right of the cover and handle of the dessert fork
towards the left of the cover.

 Butter spreader may be placed across the top

edge of the bread and butter plate in a parallel

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line with the table or across the right side of

the bread and butter placed perpendicular to the
table edge.
 Coffee spoons should be placed on the saucer.
Coffee/tea mugs are not used for a formal
dinner.

The placement of utensils is guided by the menu, the

idea is that when laying, the utensils place it in an "inside-
out” order. Most of the time, complete meal courses follow
this meal pattern.

1. Appetizer, Starter or Hors d'oeuvre

2. Soup
3. Salad
4. Entrée/ Main Course
5. Dessert

Type of Place Setting

À la Carte Setting/Basic Place Setting – an à la carte is

the term used for a menu that has individually priced
dishes. These dishes are divided into entrée, salads, main
course and desserts.
This type of place setting usually consists of the following
table appointments:
 Dinner Knife
 Table Napkin
 Diner Fork
 Water Goblet
 Show Plate

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Additionally, à la carte set-up is commonly used by

most restaurants for the following reasons:
 this is appropriate for most occasions;
 basic place settings generally have fewer utensils;
 sometimes the cup and saucer are placed on
the right side of the spoon, about four inches
from the edge of the table, and;

 often, in less formal settings, the napkin and/or

cutlery may be held together in a single bundle
by a napkin ring.

2. Table d' Hote Place Setting – a table d' hote menu is a

type of menu that has a set price for several courses
that means ---- “table of the host”. Usually, all courses
are included in the price and must be paid by the guest
even if they don’t eat every part of the meal.

Typically, the menu may have two to four

choices of an entrée, two to four choices of a main
course and two choices of dessert.

Image 2.0: Informal Place Setting Image 3.0:

Formal Place Setting

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Styles of Table Set-Up

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

Image 4.0: American Breakfast Set-up (as food is

served)

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Image 5.0: American Lunch Set-up (as food is served)

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Image 6.0: American Dinner Set-up (as food is served)

French Style of Table Set-up (also called Gueridon

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

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Image 7.0: French Table Set-up

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Russian Style of Table Set-up (also called Platter

Service)
Russian style table settings are formal settings used for
banquets, formal dinner events and any fine dining restaurants.
The table
setting is
distinctive
and appealing
whereas the
dinnerware,
glassware
and flatware
are placed
precisely on
the table.

Image 8.0:
Russian Table Set-up (as food is served)

A COVER consists of the following table appointments:

table napkin, salad fork, fish fork, dinner fork, charger, dinner
plate, salad plate, under-liner, soup bowl, dinner knife, fish
knife, salad knife, soup spoon, escargot, cup and saucer,
teaspoon, white wine glass, red wine glass, water goblet,
champagne flute, dessert fork, dessert spoon, bread and
butter plate, bread and butter knife, cruet set and a flower
vase.
Standards of Table Setting

Completeness

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 All needed utensils: dinnerware, glasses and other

equipment are set on the table prior to serving orders.
 Required condiments are set up before service.
 Client requirements as stated in the event order are
available properly installed before the start of the function.
 If pre-set up is made, additional cutleries are completed prior
to service.

Cleanliness and Condition of Equipment

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

Balance and Uniformity

 There is even spacing between chairs and covers.
 Cutleries are spaced at least one inch from the edge.
 Same equipment is set-up for the same order.
 Cutleries are aligned properly, with the same distance from
the edge.

Order
 All service equipment is placed on the appropriate side of the
cover.
 The cutleries are arranged in proper sequence following the
order by which they will be served.
 Fork and side dishes are on the left side.
 Folded paper napkin (if used) on the left side under the fork.
 Water glass is placed on the right side, about an inch on top of
the dinner knife.
 The glasses, cups, saucer, spoons, knife and cocktail fork are
on the right side.

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 Required condiments as well as flower vase are placed at the

center of the table.
Eye Appeal
 The whole set up looks presentable.
 Presidential and buffet tables are skirted for banquet
functions.
 Appropriate color combinations are used.
 No eye sore is seen in the dining area.
 Appropriate centerpiece and other decors are provided for.

Timeliness
 Set up is completed on time –- at least 30 minutes prior to
the start of operation or banquet functions. How the table
should be set depends on:
• the style of service to be used;
• the menu to be served;
• the size of the table, and;
• the available table appointments.

Remember!
In table setting, common sense should be the best guide
when one is not sure of what to do. Anything that is not
needed on the table, or is not required by the menu, need
not to be set.
Table Napkin or Serviettes
A table napkin or serviette is a rectangular
cloth or paper used at the table for wiping the lips
fingers and protects the clothes while eating. It is
usually small and folded. Napkins may be of the same
color as tablecloths, or in a color that blends with the
decor of the restaurant. Napkins should be spotlessly
clean and well-pressed.

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Functions of Table Napkin

1. Table napkins serve a very practical function and they
can be decorative as well.

2. They can be used to wipe food and drink from the

mouth and face, or they can be placed in the lap or
under the chin to protect clothes while eating.

3. Napkins can also serve as coasters when setting down

a drink or soak up small spills at the table. Napkins
can also cover an occasional cough, but etiquette
dictates they should not be used for blowing your nose
at the table.

Types of Table Napkin

The two major types of table napkins include paper and cloth
napkins.

1. Cloth napkins are often referred to as linen napkins,

although they may be made from a variety of
fabrics, such as cotton, polyester, twill, damask or
blends of several materials.
2. Paper napkins are disposable, making them
convenient for everyday use and used with small
children.

Standard Size of Napkins

1. Dinner – 20 x 20 inches (perfect square)
2. Luncheon/Breakfast – 16 x 16 inches
3. Tea napkin – 9 to 10 inches at all sides

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4. Cocktail napkin – 6 to 7 inches at all sides

Cloth napkins come in several sizes; each size is

tailored to a specific use. A beverage napkin used when
serving drinks and hors d’oeuvres, like most cloth
napkins, is square, about five inches in each side. A
luncheon napkin is a couple of inches larger, and a
dinner napkin larger still. The theory, evidently, is that
the more food and drink that is served, the more potential
there is for spillage, so the bigger the napkin must be to
catch it.

Factors to Consider in Selecting Proper Table

Napkin Folding
Dining room is better served using the correct style and
size of napkin fold, and the right color in respect of the room
décor. As the objective of creating a beautiful napkin fold is
to enhance table presentation and create a harmonious
atmosphere, there are things to consider in selecting proper
style of table napkin. Every case is different as it depends a
great deal on the circumstances. For example, the location of
the venue, the occasion of the celebration, the choice of
napkin fold, the shape of the glass and above all, individual
taste, style and ambiance.

1. Height of Ceiling – high standing napkins are more

appropriate in rooms where the ceiling is high and vice
versa. However, if the view from the dining
room window or balcony is a gift of nature or
picturesque view, it is not advisable to use a napkin
design that conflicts with that view. Obviously, this
principle is not applicable to special events where a
suitable napkin fold honors the purpose of the formal

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occasion. In a restaurant situation uniformity between all

tables is very important.

Image 9.0: Example of high standing napkins

2. Style
of
décor
in the
Dining Area – if the dining room and table setting is
quite unconventional in its style of decor, a plain
napkin fold will be more suitable to enhance the
modern look, where as an elaborate fold would be more
appropriate in a retro style of setting.
3. Table Surface - should the dining room table have a
glass top or a highly polished surface (e.g. shiny and
sliding tablecloth), you may find certain table napkin
designs that will hold it shape. There is no shortage of
designs to choose from to overcome this situation.

Image 10.0: Example of table napkin designs with highly

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polished surfaces

4. Folded Napkin in a Glass – a

folded napkin in a glass has no doubt
that can create a magnificent visual
effect to the entire dining area. This is
a very suitable choice for the
following:
a. Pavilion - a
wedding reception
for example —
when the emphasis
is on creating a
sumptuous setting
and, as is often the
case, the ceiling is
nothing special to
look at. It is also
very appropriate for
banqueting venues
where all the guests
take a seat at the
table at the same
time, and the first
course is already on
the table. There are
occasions where

pace at the table is at a premium and no space for a napkin.

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C. Engage:
Activity 2. Simple Recall
A- Directions Directions:
1. Collect pictures of utensils from magazines, newspapers, or any
materials that befits what is required.
2. You may also take pictures if you have any available tool/utensils
at home using your camera.
3. Paste the picture on the space provided.
4. The following are the table appointments that you need to hunt.

D. Apply
Assessment I-A.

Directions: Provide what is asked by the given

statement and/or questions.
Write your answers in your paper.

1. In what ways you will receive the reservations?

2. What are the possible questions when taking
reservations?

I-B Directions: Write TRUE if the statement is correct, and

FALSE if it is incorrect. Write your answers in your notebook

____________1. Conventional food service system is the most

common of all systems in foodservice
operation.

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____________2. The food is produced on-site, it is usually chilled

or frozen then reheated and served to
customers on-site and readily available to the
customers.
____________3. Food is purchased then stored either chilled or
frozen for later use
____________4. A Family style restaurant serves moderately
priced food in a casual atmosphere.
____________5. Hotel often specialized in certain unifying and
often entertaining theme.

Assessment II

Directions:
Using the given form below, supply what is asked on the first column
while processing reservations.
Write your answer in your answer sheet.
Choose one of event to be reserve below:
1. Birthday party
2. Anniversary
3. Welcome Party
4. Training Workshop
5. Wedding

Time and Date of Reservation

Event or Function
Date and Time to use the
Reservation
Name/Phone number of the
person making reservation
Name/Phone number who
will use the reservation
Number of person who will
attend the event
Special request

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IV. Guide Questions (if needed):

V. Rubrics (if needed):

VI. References:
Technology and Livelihood Education – Grade 10 Self-Learning
Module ,Division of Bukidnon

VII. Key to Correct Answers:

Pre-test
1.B
2.B
3.C
4.A
5.D
6. A
7. A

Prepared by:

JERODETTE ANN O. OCENA

TLE Teacher

Checked by:

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RAYMUNDO C. MACALALAD JR.

MT-I, Department Head

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