CBLM FBS Core 1

COMPETENCY-BASED LEARNING MATERIALS
SECTOR:TOURISM
QUALIFICATION:FOOD AND BEVERAGE SERVICESNC II
UNIT OF COMEPETENCY:PREPARE DINING ROOM/RESTAURANT AREA FOR

SERVICE
MODULE TITLE:PREPARING DINING ROOM/RESTAURANT AREA FOR SERVICE
PREPARED BY: JELLANE M. SEÑORA
INFOTECH DEVELOPMENT SYSTEMS COLLEGES

Dunao, Ligao City
(Food and Beverage Services NC II)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare dining Preparing dining TRS512387

1. room/restaurant area room/restaurant area for
for service service
Welcome guests and Welcoming guests and

2. take food and taking food and TRS512388
beverage orders beverage orders
Promote food and Promoting food and
3. beverage products beverage products TRS512389
Provide food and Providing food and

beverage services to beverage services to TRS512390
4.
guests guests
5. Provide room service Providing room service

TRS512391
Receive and handle Receiving and handling TRS512392
6. guest concerns guest concerns
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Date Developed: Issued by:
CBLM in Food June 2016
and Beverage Page 2 of 134
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Services NC II Developed by:
JELLANE M.
SEÑORA Revision # 01
HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS
Welcome!
The unit of competency, "Prepare the dining room/restaurant area
forservice”, is one of the competencies of Food and Beverage Services NC II,
a course which comprises the knowledge, skills and attitudes required for a
TVET trainer to possess. The module, Prepare the dining room/restaurant
area for service,contains training materialsand activities related to
identifying learner’s requirements, preparing sessionplan, preparing basic
instructional materials and organizing learning andteaching activities for
you to complete. In this module, you are required to go through a series of
learning activities in order to complete each learning outcome. In each
learning outcome are Information Sheets, Self-Checks, Task Sheets and Job
Sheets. Follow and perform the activities on your own. If you have questions,
do not hesitate to ask for assistance from your facilitator.
Remember to:
Read information sheets and complete theself-checks. Suggested

references are included to supplement the materials provided in this
module.
Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the
sheets.
Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart andAccomplishment Chart. You must pass the
Institutional Competency Evaluation for this competency before moving to
another competency. A Certificate ofAchievementwill be awarded to you
after passing the evaluation. You need to complete this module before you
can perform the module on Welcome guests and take food and beverage
orders.
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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 module deals with the knowledge & 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: 40 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
 Take table reservations
 Prepare service stations and equipment
 Set-up the tables in the dining area
 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
6. Service or waiter’s stationsare stacked with supplies necessary for
service.
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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 dry.
13. Tables are set according to the standards of the foodservice
establishment.
14. In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu.
15. Tableware and glassware are wiped and polished before they are set up
on the table.
16. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
17. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
18. Lights are adjusted according to time of the day.
19. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
20. Appropriate music is played when applicable
21. Floors/carpets are cleaned and made sure are dry.
22. Air-condition or cooling units are adjusted for the comfort of the guests
23. Decorations are set-up according to theme or concept of the dining
room.
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LEARNING OUTCOME NO. 1
Take table reservations
Contents:
1. Reservations process
2. Telephone ethics
3. Reservation records or forms
4. Communication and interpersonal skills
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.
Conditions
The participants will have access to:
Reference materials
 Manuals
 Brochures
 Company policy procedures
 Reservation Sheets
 Logbook
 Computer
 Reservation Cards
 Telephone
 Fax
 Email
 Internet
Assessment Method:
1. Written examination
2. Oral demonstration
3. Practical demonstration
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Learning Experiences
Take table reservations
Learning Outcome 1
Learning Activities Special Instructions

Read Information Sheet 1.1-1on Remember the Reservations process
Reservations process
Answer Self-check 1.1-1in Try to answer the self-check without
Reservations process looking at answer key
Compare answer using the Answer Key Double check the answer in case you
1.1-1 forgot to answer correctly using the
self-check
View Multimedia Presentation in Ask your trainer the available power
Reservations process point presentation
Task sheet 1.1-1 on Reservations Perform the task smoothly

process
Rate your own performance using the Repeat the task if you fail to achieve
Performance criteria checklist 1.1-1 the criteria
Read Information Sheet 1.1-2 in Always remember the Telephone

Telephone ethics ethics
Answer Self-check 1.1-2 in Telephone Try to answer the self-check without
ethics looking at answer key
self-check
Read Information Sheet 1.1-3 Always remember theReservations

inReservation records or forms records or forms
Answer Self-check 1.1-3 Try to answer the self-check without

inReservations records or forms looking at answer key
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self-check
Task sheet 1.1-3 on Fill up Perform the task correctly
reservations records or forms
Read Information Sheet 1.1-4 in Remember the Logical and efficient
Communication and interpersonal work flow
skills
Answer Self-check 1.1-4 in Try to answer the self-check without
Communication and interpersonal looking at answer key
skills
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Information Sheet 1.1-1
Reservation process
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Demonstrate the reservation process
2. Explain the reservation process
This information sheet will coverthe reservation process. You will also
learn todemonstrate and explain the reservation process.
In this lesson you will demonstrate and explain the reservation process.
Introduction
Reservation process
Restaurant reservations help the restaurant to anticipate business in a
given shift and therefore, prepare for it. It also helps to distribute in the various
stations so as to ensure equitable workload on the different station teams. The
responsibility of table reservations is that of a restaurant hostess. In the
absence of a hostess, the task falls on the Restaurant Supervisor.
Reservations are done in a reservation register specifically for the purpose.
Advanced restaurants may have the restaurant and table layout maps in the
register for each day and shift of service. The hostess would be able to book
tables on the map making it easy to see the workload and to incorporate
request.
Guests make table reservations, especially during perceived peak times
to avoid a disappointment of being refused a table or having to wait. It is
important for the guest to come on time and he/she must be warned of this in
a busy operation. It must be understood that when the restaurant is not in
operation is when the reservations are made in other words well before
restaurant opening timing.
Traditionally, restaurants have managed their reservation systems with a
reservation book, which means that they received the reservations through
telephone calls and wrote them down in a book. Nowadays, as a consequence
of the massive use of Internet and its benefits, experts have seen the
opportunity and great added value of creating online reservation systems, and
already many restaurants have replaced the traditional format with these new
systems.
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An important advantage of online reservation systems is the flexibility
they offer when making a reservation. When reservations are managed in the
traditional way, patrons will only be able to call a restaurant to make a
reservation during operational hours. On the contrary, when reservations are
managed through an online reservation system, customers will be able to make
their reservation at any time and from any place they choose. In general,
patrons will have a better experience when making an online reservation,
because it will be a quick process, the service will be available 24/7, and the
system will provide all the necessary information in order to make the desired
reservation with tranquility.
Restaurants will experience a great number of benefits when using an
online reservation system. Some of these benefits translate into a decline in
incoming phone calls, a better control of the capacity of the restaurant and the
number of reservations one will be able to accept, and a number of handy
statistics and reports that will help to analyze the business in interesting
ways.
Online reservations systems will benefit restaurants with a wide range of
management tools, like operational reports, floor management software,
customer reservation histories, customer data and preferences and customer
data bases. Restaurants will also be able to track cancellations and manage
walk-in and waitlists in a better way, eliminate over bookings and create target
mailings with the information from the customer database.
Restaurant reservation systems store the customer database that grows
with every new diner booking a table. This presents marketing opportunities for
restaurant operators by means of email or postal mail. Some providers also
offer email marketing tools integrated.
An advance reservation request can be made by choosing any of the

following modes, which are in fact different modes of communication.
 Telephone
 In person
 Letters
 Fax
 Internet
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Modes of Receiving
Reservation Request
verbal written
in person telephone fax letter internet
Reservation Activities
Input Activities
Mail Sorting
Distribution
Opening
Reading
Taking action(reply)
Telephone Answer
Give information
Accept/regret reservation request
Fax Process
Plan reply
Send reply
In person(verbal) Receive guest
Ascertain requirements
Give information
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Accept/regret reservation
Take advance(if necessary)
Typical table reservations conversations
Hostess: “Good morning, Chateau de Renet Restaurant, how may I help you?”
Guest: “I would like to make a table reservation please.”
H: “Certainly Sir, whom am I speaking to?”
G: “Mr. Smith.”
H: “Mr. Smith should I make this table reservation in your name?”
G: “Yes.”
H: “When do you want the reservation, Sir?”
G: “For tonight.”
H: “For how many people, Mr. Smith?”
G: “Four.”
H: “What time Mr. Smith?”
G: “Eight p.m.!”
H: “Would you like a smoking or non smoking area?”
G: “Non-smoking, of course!”
H: “May I repeat your table booking?”
G: “Okay!”
H: “Sir you want a table reservation at eight p.m. for four in the non-smoking
area under your name Mr. Smith.”
G: “Yes!”
H: “Mr. Smith, thank you for your patronage of Chateau de Renet Restaurant.
We look forward to welcoming you.”
G: “Thanks!”
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Self- Check 1.1-1
Identification: Answer the following questions. Identify the reservation

activities for the different modes of communication.
1. Telephone
2. In person
3. Fax
4. Mail
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Answer Key 1.1-1
Reservation Activities
1.Mail Sorting
Distribution
Opening
Reading
Taking action(reply)
2.Telephone Answer
Give information
Accept/regret reservation request
3.Fax Process
Plan reply
Send reply
4.In person(verbal) Receive guest

Ascertain requirements
Give information
Accept/regret reservation
Take advance(if necessary)
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TASK SHEET 1.1-1
Title:Take Table Reservation
Performance Objective: Given required supplies and materials

you should be able to:
1. Demonstrate the reservation process
2. Explain the reservation process
3. Record the reservation details
Supplies/Materials : reservation record or forms
Equipment : telephone
Steps/Procedure:
1. Ask your trainer to provide you with needed the
supplies/materials and equipments.
2. Choose a partner to be your guest.
3. Perform the reservation process.
4. Perform the task in allocated time.
Assessment Method:
Observation
Demonstration
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Performance Criteria Checklist 1.1-1
CRITERIA
YES NO
Did you….
1. Demonstrate table reservation correctly?
2. Ask the complete details of reservation?
3. Answer the inquiries promptly, clearly and
accurately?
4. Repeat the details of reservation?
5. Perform the task in allocated time?
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Telephone Ethics
1. Discuss the telephone ethics.
2. Recognize the telephone ethics.
3. Relate to telephone ethics.
This information sheet will coverthe telephone ethics. You will also learn
to discuss, perform and relate to telephone ethics.
The previous information sheets discussed onreservation process, in this
lesson you will discuss, recognize and relate to telephone ethics.
Introduction
Telephone Ethics
In the service industry, we are continuously putting efforts to win the

hearts of the guests. When we interact with our guests personally we use our
smile, eyes, gestures, postures, etc. to impress them. But when we talk to the
guests over the telephone, we only have our voice to impress the guests.
Therefore, we need to take extra care to use our voice professionally.
Telephone Ethics (Handling Telephone Calls)
1. Pick up the telephone before the third bell rings.
2. Wish the guests by name whenever possible (Good morning/Good
afternoon/Good evening, Mr./Ms.
3. Disclose your identity ex. Chateau de Renet Restaurant.
4. Offer help.
So, the first sentence will be:”Good morning Mr. Smith, I am John from
the front office. May I help you?
5. Keep the telephone accessories (note pad and pen) handy.
6. Do not speak too fast or too slow.
7. Listen carefully and do not interrupt your guest.
8. Write down the information clearly and legibly.
9. Do not use mechanical voice.
10. Make your voice interesting by speaking from the heart.
11. Use magic words, whenever applicable, such as “may I,”please,” thank
you, and “sorry.
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12. Use your natural voice and do not imitate others.
13. Never chew betel nut/gum, etc. while speaking.
14. Never use the word, hello, ok, yap, cool, etc. as they are informal.
15. Keep the mouthpiece two inches away from your mouth- it is hygienic.
16. Speak into and not over the mouthpiece.
17. Do not let it sag below your chin.
18. Speak clearly- cheerful and unhurried.
19. Never be loud or whisper.
20. Clarify if you are in doubt- it is wise than taking the wrong information.
21. Remember key information at the end.
22. Always thank your guest before closing the conservation.
23. Allow your guests to keep down the phone first.
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Self- Check 1.1-2
True or False:Write T if the statement/s is true and F if the statement/s is

false. Check your answer using the key on the next page.
1. Use mechanical voice to clear out something.
2. Speak clearly- too fast.
3. Never be loud or whisper.
4. Put down the phone before the guests keep it down.
5. Use the word, hello, ok, yap, and cool as they are formal.
6. Write down the information clearly and legibly.
7. If you don’t understand the guest, interrupt him.
8. Wish the guest by name whenever possible.
9. Use your natural voice and do not imitate others.
10. Keep the note pad and pen at close.
11. Pick up the phone on the fifth rings.
12. Always thank your guest before closing the conversation.
13. Chew gum while speaking with guest.
14. Remember key information at the end.
15. Clarify if you are in doubt- it is wise than taking the wrong information.
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Answer Key 1.1-2
1. F
2. F
3. T
4. F
5. F
6. T
7. F
8. T
9. T
10. T
11. F
12. T
13. F
14. T
15. T
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Reservations Records or Forms
1. Recognize different reservations records or forms.
2. Translate reservations records or forms.
3. Use reservation records or forms.
This information sheet willcover thereservations records or forms.You will
also learn torecognize, translate and use to bar operations.
The previous information sheets discussed on telephone ethics, in this
lesson you will recognize, translate and use the different reservations records
or forms.
Introduction
Reservation records or forms are an important piece of documents which

are used when a person wants to reserve his place or positions at a place or an
event. By using this form, you will be able to know the information about the
guests who have reserved the tables in your restaurant. There are so many
things you have to list in the restaurant table reservation form in order to make
you will not find any trouble in the end. The first thing that should be provided
in the checklist is table number. This table number is very important to make
the guest know what number they can use when they visit the restaurant later
on. The number can be 1 until 20 or more depend on how many tables you
provide to the guests in the restaurant.
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Self- Check 1.1-3
Identification: Write your answer in a separate answer sheet.

1. What is reservation form or records?
2. What is the importance of reservation form or records?
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Answer Key 1.1-3
1. Reservation records or forms are an important piece of documents which

are used when a person wants to reserve his place or positions at a place
or an event.
2. You will be able to know the information about the guests who have
reserved the tables in your restaurant
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Communication and Interpersonal Skills
1. Define communication and interpersonal skills.
2. Apply communication and interpersonal skills.
This information sheet will cover the communication and interpersonal
skills. You will also learn todefine and apply communication and interpersonal
skills in taking reservation.
The previous information sheets discussed on the reservation record or
forms, in this lesson you will define and apply communication and
interpersonal skills in taking reservation.
Introduction
Service personnel reflect the image of the company. They must therefore
carry themselves in a professional manner to make a good impression.
Verbal Projection
1. Speak with clarity. Check if you are understood whenever sending a
message.
2. Speak in audible, relaxed and natural manner, maintain
conversational tone and volume.
3. Observe right speed, not too fast or too slow.
4. When receiving messages, always seek to confirm or clarify anything
that sounds unclear.
5. Accept and respect the opinion and ideas of others. If you disagree,
acknowledge first their statement before pointing out your ideas.
Make statements like
“I see your point”.”I understand what you mean. However, I feel that...
6. Make it a habit to use magic words like: may I, kindly, please, do you
mind, I’m sorry, etc.
“May I know your name, sir” instead of what’s your name?
“What can I do for you ma’am/sir?” Rather than ask “what is it, sir?
Or what do you want from______?
7. Avoid saying directly no or cannot be when turning down a request.
One diplomatic way of doing it is to say: “I really wish I could satisfy
your request, however ….Ihopes you understand.”
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8. Be sensitive to the feelings and self esteem of others. Avoid words or
an expression that hurt feelings and shatters others self esteem.
9. Listen with interest and undivided attention. Nod if you agree, ask
questions. Paraphrase statements to confirm.
10. Be honest and accurate in giving information, do not bluff. Admit if
you don’t know the answer to an inquiry but instead of saying:
“I don’t know, say: I’m sorry. I don’t have that information right now
but let me find out for you and I’ll get back to you as soon as I have
the information. May I have your name and phone number?
Or you can refer the inquiring person to the right official or

department:
“Ma’am/Sir, I wish to refer you to___________. He got all the

information you need. Would you like me to connect you to his/her
office now?
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Self- Check 1.1-4
Fill in the blanks: Write your answer in a separate answer sheet.
1. Make it a habit to use magic words like: __________, __________,

_________, _________ etc.
2. Observe right speed, ________ or _________.
3. Listen with _________ and ___________ attention.
4. Be honest and accurate in giving information, do __________.
5. Be sensitive to the feelings and ________ of others.
6. Avoid saying directly ____ or _________ when turning down a request.
7. Speak in audible, relaxed and ___________, maintain conversational
________ and __________.
8. When receiving messages, always seek to ________ or _________
anything that sounds unclear.
9. ___________statements to confirm.
10. _________ and ________ the opinion and ideas of others.
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Answer Key 1.1-4
1. May I, kindly, please, do you mind, I’m sorry, etc.

2. not too fast or too slow
3. interest and undivided
4. do not bluff
5. self esteem
6. no or cannot be
7. natural manner, tone and volume
8. confirm or clarify
9. paraphrase
10. accept and respect
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Prepare service stations and equipment
Contents:
1. Basic types of tableware
2. Station mis-en- place
3. Preparation of service equipments/utensils and supplies
4. Hygiene and appropriate personal presentation
Assessment Criteria
1. Service or waiter’s stations are stacked with supplies necessary for

service.
2. All tableware and dining room equipment are cleaned, wiped and put
in their proper places.
3. Special tent cards and similar special displays are put up for
promotion.
4. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
5. Water pitchers and ice buckets are filled.
6. Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
Conditions
Dinnerware/chinaware
 Dinner plates, 10”

 Show/service plates, 11-14” Glassware
 Salad plates 7-8”  Red wine glasses
 Fish plates, 8-9”  White wine glasses
 Dessert plates, 7-8”  Water goblets
 Side plates or bread plates, 6”  Juice glasses/Hi ball
 Soup plate/bowl  Champagne flute
 Cups and saucers 5-6 oz  Collins glasses
 Pilsner glasses/Ice tea glasses
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 Oyster forks
Other equipments/supplies and
Silverware/flatware materials
 Dinner knives  Coffee pot
 Dinner forks  Tea pot
 Salad knives  Salt and Pepper shakers
 Salad forks  service trays
 Fish knives  Silver platters
 Fish forks  Round (bar) trays
 Soup spoons (cream and  Tooth pick holders
consume)  Napkin holders
 Dessert spoons  Sugar containers
 Dessert forks  Creamer containers
 Teaspoons  Sauce/gravy boats
 Cocktail forks  Soup tureen
 Service forks  Peppermill
 Service spoons  Food tongs
 Steak knives  Sauce ladles
 Butter knives
Assessment Method:
2. Oral examination
3. Practical Demonstration
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Learning Experiences
Learning Outcome 2
Prepare Service Stations and Equipments

Read Information Sheet 1.2-1 on Basic Remember the Basic types of
types of tableware tableware
Answer Self-check 1.2-1 in Basic types Try to answer the self-check without
of tableware looking at answer key
Compare answer using answer key 1.2- Double check the answer in case you
1 forgot to answer correctly using the
self-check
Perform Task sheet 1.2-1 on Always observe precautionary
Identification of different types of measures
tableware
Read Information Sheet 1.2-2 on Always remember the Station mis-en
Station mis-en place place
Answer Self-check 1.2-2 on Station Try to answer the self-check without

mis-en place looking at answer key
self-check
View Multimedia Presentation on Ask your trainer the available power

Station mis-en place point presentation
Read Information Sheet 1.2-3 on Always remember the Preparation of
Preparation of service service equipments/utensils and
equipments/utensils and supplies supplies
Answer Self-check 1.2-3 on Try to answer the self-check without

Preparation of service looking at answer key
equipments/utensils and supplies
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self-check
Perform Task sheet 1.2-3 on Always observe precautionary
Preparation of service measures
equipments/utensils and supplies/mis
–en place
Read Information Sheet 1.2-4 on Remember the Hygiene and
Hygiene and appropriate personal appropriate personal presentation
presentation
Answer Self-check 1.2-4 on Hygiene Try to answer the self-check without
and appropriate personal presentation looking at answer key
self-check
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Basic types of tableware
1. Memorize the basic types of tableware.
2. Classify the basic types of tableware.
3. Distinguish the different types of tableware.
4. Arrange/assemble the different types of tableware.
This information sheet willcover the basic types of tableware. You will
also learn tomemorize, classify, distinguish and arrange/assemble the different
types of tableware.
The previous information sheets discussed the communication and
interpersonal skills, in this lesson you will memorize, classify, distinguish and
arrange/assemble the basic types of tableware.
Introduction
Tablewareis the tools and equipments that are use in food and beverage
service, it may include glassware, flatware’s, chinaware’s and hollowware.
Basic types of tableware
a. Flatware(cutlery or silverware) is the term
used for those tools in dining that help to
cut, mix and hold food in sizes and portions
that are easy to eat. The flatware used in up
market restaurants is called sterling silver
which consists of 92.5% silver and
7.5%copper to harden and strengthen the
silver.
Coverage
 Coffee spoon – for coffee

 Tea spoon- for tea, fruit cocktails, ice cream
served in coupes, grapefruit and boiled eggs
 Soup spoon- for service of soup served in
cups or soup bowls
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 Table spoon
 Oyster fork- for oyster
 Cocktail fork- for cocktail food
 Dessert fork and spoon- for dessert
 Salad fork and knife- for salad
 Fish fork and knife- for fish and hors d’oeuvres
 Dinner fork and knife- for main courses
 Butter knife/butter spreader
Serving implements
 Soup Ladle
 Sauce ladle
 Pie server/cake lifter
 Serving fork
 Serving spoon
Handling
 Never hold the fork in tines, the spoon in the bowl, the knife in the
blade, always by the handle
 All flatware’s are handed at the handle
Care
 Wash silver separately from the kitchenware
 Wash with water, with mild detergent, then rinse with hot water
 Dry at once with a flannel or soft cloth
B. Chinaware – is porcelain pottery originally from china. Chinaware is

made of silica, soda ash and china clay, baked and glazed at high
temperatures to make it hard and give it a fine finish. It should be
opaque and free from air bubbles.
Porcelain – transparent
Earthenware – less than transparent
Ceramics – clay
Melamine – plastics that goes with chinaware
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Coverage

 Show/service plates, 11-14”
 Salad plates 7-8”
 Fish plates, 8-9”
 Dessert plates, 7-8”
 Side plates or bread plates, 6”
 Soup plate/bowl
 Cups and saucers 5-6 oz
Handling
 Cups are handed at the handle
 Plates – palm in with your thumb at the edge
Dishwashing
 Never use steel wool for washing, always scrape with rubber spatula
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 Wash with warm water, rinse detergent with running water
 Wipe at once with a flannel. Arrange accordingly to sizes and shapes
Storage
In filling, do not slide, avoid clashes. Store according to shape and sizes.
Never file cups.
C. Glassware is a glass container that is used in beverage service, kitchen
jars and bottled drinks. The raw materials used in making glass are
sand, soda and lime. It is the proportion of each that makes different
types of glass. When purchasing glassware it should be ensured that it is
completely transparent, free of air bubbles and not chipped. Glasses are
measured in terms of capacity (volume- ounces). Restaurant glasses are
usually plain. They are colored in exceptional cases in specialty
restaurants.
Types of glassware
1. Footed glass
2. Stem glass
3. Mugs
4. Tumblers
Examples of glassware:
 Red wine glasses
 White wine glasses
 Water goblets
 Juice glasses/hi ball
 Champagne flute
 Collins glasses
Pilsner glass/iced tea glasses
D. Hollowware is a term used for metal or ceramic containers of food when

brought to the guest’s table from the kitchen. Such hollowware would
include:
Table service
 Soup tureen- for soup in large quantities to portion out into guest
soup bowls
 Sauce boats- to present sauce on tables
 Coffee pots- those with long spouts to hold coffee
 Tea pots- those with shorter spouts to hold tea
 Creamers – milk jugs
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 Sugar pots – to hold granulated or cubed sugar
Water jug/pitcher – for service of water into guest water goblets
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Self- Check 1.2-1
Multiple choices: Select the correct answer from the options given below.
Write the letter of the correct answer on a separate sheet of paper.
1. Container for cream/thin soup
a) Soup bowl/cup
b) Coffee cup
c) Sauce boat
d) Soup tureen
2. Under liner that measures 11 – 14 inches in diameter
a) Placemat
b) Table napkin
c) Dinner plate
d) Show plate
3. Container for sauces
a) Demitasse cup
b) Cereal bowl
c) Monkey dish
d) Finger bowl
4. 10 inches in diameter for main course
a) Show plate
b) Soup tureen
c) Oval platter
d) Dinner plate
5. Term used for metal or ceramic containers of food when brought to
the guest’s table from the kitchen.
a) Hollowware
b) Flatware
c) Chinaware
d) Glassware
6. Fish plate measures
a) 7 – 8 inches in diameter
b) 8 – 9 inches in diameter
c) 5 ½ inches in diameter
d) 10 inches in diameter
7. Flatware that is used for cocktail foods
a) Cocktail fork
b) Dessert spoon and fork
c) Teaspoon
d) Fish fork and knife
8. Tumbler with a handle
a) Mugs
b) Tumbler
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c) Stem glass
d) Mugs
9. For serving dishes in a buffet or Russian service
a) Food tong
b) Sauce ladle
c) Soup ladle
d) Serving spoon and fork
10. Used for seafood appetizers like snail
a) Cocktail fork
b) Escargot fork
c) Salad fork
d) Fish fork
11. Flat glass that is basically a bowl without a stem or foot
a) Mugs
b) Tumblers
c) Stem glass
d) Footed glass
12. Tools that are used for food and beverage service
a) Chinaware
b) Tableware
c) Glassware
d) Silverware
13. Chinaware that measures 7 – 8 inches in diameter
a) Salad plate
b) Dinner plate
c) Show plate
d) Fish plate
14. A glass container that is used in beverage service, kitchen jars and
bottled drinks
a) Hollowware
b) Chinaware
c) Flatware
d) Glassware
15. Used for spreading butter on bread
a) Dinner knife
b) Salad knife
c) Butter knife
d) Teaspoon
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Answer Key 1.2-1
1. A
2. D
3. C
4. D
5. A
6. B
7. A
8. D
9. D
10. B
11. B
12. B
13. A
14. D
15. C
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TASK SHEET 1.2-1
Title:Identification of different types of tableware

1. Recognize the different types of tableware.
2. Identify each types of tableware.
3. Set-up different types of tableware according to its types.
Supplies/Materials : chinaware, glassware, flatware and hollowware
Equipment :
Steps/Procedure:
2. Arrange them according to their classification/usage.
3. Name each tableware and give each usage.
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CRITERIA
YES NO
Did you….
1. Recognize the different types of tableware?
2. Distinguish each types of tableware and give
its usage?
3. Set-up the different types of tableware?
4. Observe occupational health and safety in
performing the task?
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Station Mis – En Place
1. Define station mis – en place.
2. Explain the station mis – en place.
3. Perform the station mis – en place.
This information sheet wills covers thestation mis – en place. You will
also learn todefine, explain and perform station mis – en place.
The previous information sheets discussedthe basic types of tableware,
in this lesson you will define, explain and perform the station mis – en – place.
Introduction
Mis – en – place
The word mis- en- place is a French term that means “everything in place”.
It is the international term used for preparation of the workplace for
subsequent smooth service. To ensure this server has to see that his allocated
station is efficiently stacked with all the service ware for service. A station is
the allocated set of tables assigned to a team of servers headed by a captain or
supervisor.
The tasks involved in mis-en place are:
 Requisition fresh table linen in exchange for soiled ones from the
housekeeping.
 Requisition fresh flowers for table, buffet and restaurant floral
displays from the housekeeping.
 Requisition supplies from the general stores such as toothpicks,
proprietary sauces, paper napkins, etc.
 Replenish glassware, crockery and cutlery from the kitchen
stewarding to be stocked at the sideboard for service.
 Polish the glassware and cutlery. Glasses must be put against the
lights for spots and stains.
 Lay the tables in the station as per standards.
 Stock the sideboard.
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Self- Check 1.2-2
Enumeration: Answer the following questions: Write your answer on a
separate sheet of paper.
1. What is mis – en – place?
2. What is a station?
3. What are the tasks involved in mis – en – place?
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Answer Key 1.2-2
1. The word mis- en- place is a French term that means “everything in place”.
It is the international term used for preparation of the workplace for
subsequent smooth service.
2. Station is the allocated set of tables assigned to a team of servers headed by

a captain or supervisor.
3. The tasks involved in mis-en place are:
 Requisition fresh table linen in exchange for soiled ones from the
housekeeping.
 Requisition fresh flowers for table, buffet and restaurant floral displays
from the housekeeping.
 Requisition supplies from the general stores such as toothpicks,
proprietary sauces, paper napkins, etc.
 Replenish glassware, crockery and cutlery from the kitchen stewarding
to be stocked at the sideboard for service.
 Polish the glassware and cutlery. Glasses must be put against the
lights for spots and stains.
 Lay the tables in the station as per standards.
 Stock the sideboard.
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Preparation of service equipments/utensils and supplies
1. Demonstrate/practice the preparation of service equipments/utensils
and supplies.
2. Organize the service equipments/utensils and supplies.
This information sheet wills covers thepreparation of service
equipments/utensils and supplies. You will also learn to demonstrate/practice
and organize the service equipments/utensils and supplies.
The previous information sheets discussedthe station mis-en place, in
this lesson you will demonstrate/practice and organize the service
equipments/utensils and supplies.
Introduction
Pick up and cleaning of equipment and supplies
1. Have a list of items to be picked up and to be installed at the service
station to make sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the guidelines
as follows:
China wares – must be piled up by tens to avoid accidental breakages

Glasswares – must be placed in a glass rack
Flat wares – must be put in a flatware rack or utility plastic box
container by type. Place in a separate box the spoon, fork,
dinner knife and spoon, and teaspoon.
3. Check for damages and remove them from service. Damaged ones should
be listed in the breakage and looses report.
Wiping and Polishing Service wares

1. Prepare clean and dry wiping cloth. Make sure that the ones intended
for wiping utensils/service equipment are separated from those used in
wiping hands and in wiping tables. Distinguish them by using color
codes like white for utensils, blue for hands and green for the tables.
2. Dry cutleries, china wares using clean, dry cloth. Do not dry them in an
electric fan as the air that circulates may carry dust and dirt. Once
moist, use another wiping cloth.
3. Wipe/ polish china wares and glass wares.
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Preparing the Service Station and Stocking the Sideboard
To expedite the flow of service, it is advisable to install a service cabinet or

sideboard per area or station in the restaurant. Items placed on the sideboard
must be checked daily for cleanliness and condition. Make sure that each item
is immaculately clean, free of spots and smudges and without chips or damage.
Any chipped wares must be removed from service.
Setting-up the sideboard (dummy waiter)

Sideboard – a piece of furniture with shelves and cupboards spacious enough
to stock line, cutlery, crockery and other supplies required to service a set of
tables in a station. Smooth service during the service operation depends on
how well the sideboard is prepared. Equipped with the following items:
 Cold water in water jugs with under plates and napkins to cover the
mouth of the jugs
 Proprietary sauces such as Worcestershire, sauce, Tabasco or chili
sauce, tomato ketchup, sauces, soya sauce, etc.
 Toothpicks in toothpick holders
 Sugar bowls with white and brown sugar with teaspoons and straw
holders
 Pots with pickles and chutneys
 Bread boats with assorted breads
 Ashtrays cleaned polish (if the restaurant has a smoking policy)
 Service spoons and forks
 Cutlery for each cove–normally 2 ½ times is the back-up stock
 Salvers and trays with underlay’s for service
 Crockery – dinner plates, side plates, quarter plates, under plates, show
plates etc.
 Crumbing plate with brush
 Restaurant linen – table cloths, napkins, waiter cloths etc.
 Paper napkins and doily papers
 Water goblets
 Pots for jam, marmalade, mustard
 Butter dishes with butter knives
 Finger bowls
 Folded napkins
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 Service cutlery
 Cruet set with salt and pepper
Procedures for Set up of Service Station

 Thoroughly clean the sideboard/cabinet with a sanitizer and make
sure it is completely dry and free of any foul odor. Check the
station for possible pest infestation. Schedule fumigation.
 The captain in charge shall prepare a par stock list of items to be
stocked. The par stock shall be determined on the basis of
maximum usage.
Par stock – refers to the quantity of stocks required to sustain an
efficient service. This is based on the maximum usage of the items
plus allowance for washing and turnover.
Maximum usage – varies depending on the frequency of use by
customers. In a restaurant where tables are pre – set, the initial
maximum usage of pre – set items is equal to the seating capacity.
Turnover rate – refers to the ratio of occupied seats over the total
seats available
Example: assume that dinner plates, water glass, dinner knife and
fork are pre – set in a 100 seating capacity restaurant, and the
average turnover of 1.5, the par stock requirements will be
computed as:
Par stock = maximum usage x 1.50
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Par stock = 100 x 1.50 = 150 dinner plates, dinner knife/fork and
water glass
 Before the start of operations, the captain waiter shall check for
completeness of par stock and whether there are items in the
service station that are dirty or damaged.
 If stocks in the sideboard fall short of par stock, the captain must
prepare a requisition to replenish stocks, then assign a busboy to
pick up the requisitioned items from the assigned stocks custodian
of the food outlet.
 Supplies should be properly classified and arranged. Place them in
their appropriate location at the service station.
 The top shelf shall not be stocked with any item as this will
be the area where food to be served will be placed and to be
picked up by waiters.
 The cutlery drawer shall be a space for placing cutleries/flat
wares. These must be positioned lying down, separating
spoon, knives, fork, etc.
 A separate shelf shall serve as stocking area for condiments,
sauces, creamers, etc.
 One shelf shall be allocated for china wares – plates and side
plates
 Another shelf shall be designated for cups and glass wares
 Another shelf for trays, hollowware - water pitcher,
tea/coffee pots, ashtrays, etc.
 Fold paper napkins and place them in a clean, covered container,
then install them in their appropriate drawers in the sideboard.
 Refill the condiments – salt and pepper shaker, etc. and place
them in their appropriate location.
 Have a last look and check if there are other missing items or
damaged ones that need to be pulled out or repaired.
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Self- Check 1.2-3
True or False:Write T if the statement/s is true and F if the statement/s is

false.
1. The waiter must prepare a requisition, if stocks in the sideboard fall
short.
2. Supplies should be properly classified and arranged.
3. Clean and sanitize the side board after set up of supplies.
4. Maximum usage refers to the ratio of occupied seats over the total seats
available.
5. Turnover rate varies depending on the frequency of use by customers.
6. The top shelf shall not be stocked with any items.
7. Supplies should be place in their appropriate location at the service
station.
8. Dry wiping cloth should be color coded to distinguish their usage.
9. Salt and pepper shaker should be refill and place on the top shelf.
10. Par stock refers to the quantity of stocks required to sustain an efficient
service.
11. Chipped wares should be placed in one shelf at the sideboard this can
be used if stocks fall short.
12. Install a service cabinet or sideboard to expedite the flow of service.
13. Use electric fan to dry the table wares.
14. China wares should be piled up by ten to avoid accidental breakage.
15. Captain is in charge to prepare the par stock list of items.
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Answer Key 1.2-3
1. F
2. T
3. F
4. F
5. F
6. T
7. T
8. T
9. F
10. T
11. F
12. T
13. F
14. T
15. T
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TASK SHEET 1.2-3
Title:Wipe and Polish the chinaware, cutleries and glasses

1.Demonstrate the proper wiping and polishing of chinaware, cutleries
and glasses.
2. Set – up the chinaware, cutleries and glasses properly.
3.Observe proper handling of chinaware, cutleries and glasses.
Supplies/Materials : chinaware, glassware, flatware and hollowware

hot water, wiping cloth
Equipment :
Steps/Procedure:
2. Wipe/polish them by types.
3. Arrange them according to their classification/usage.
4. Put them in their respective cabinet/storage area.
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CRITERIA
YES NO
Did you….
1. Wipe and polish the tableware properly?
2. Observe the SOP in handling tableware?
3. Stock the different tableware according to its
type?
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Hygiene and Appropriate Personal Presentation
1. Relate to the hygiene and appropriate personal presentation.
2. Explain/interpret the hygiene and appropriate personal presentation.
3. Discuss the hygiene and appropriate personal presentation.
This information sheet wills covers thehygiene and appropriate personal
presentation. You will also learn to relate, explain/interpret and discuss
hygiene and appropriate personal presentation.
The previous information sheets discussedthe preparation of service
equipments/utensils and supplies, in this lesson you will relate,
explain/interpret and discuss the hygiene and appropriate personal
presentation.
Introduction
Hygiene matters are those that directly affect a person’s health. This
subject has become e very important aspect of the food service industry as it
involves food and beverage that are served and consumed by customers
thereby benefitting or adversely affecting health. Most governments have
legislations and by – laws to protect the customer from contamination.
Since a food handler can be vehicle for cross contamination, he is
expected to strictly adhere to the rules of personal hygiene. He should be free of
any contagious disease, must report to work clean and tidy and in compliance
to grooming standards.
Personal hygiene refers to sanitary health habits that include keeping
the body, hair and teeth clean, wearing clean clothes and washing hands
properly.
Personal hygiene for food and beverage handlers
1. Do not handle food if you have
 An open wound, sore, cut or burn in your hands, face or body.
These are breeding places of bacteria that can contaminate food.
 A sore throat, cold, cough or fever, an infection is a sign of an
existing virus that can be transferred to food.
2. Observe the following grooming standards.
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 Clean body at all times and free of body odor. Take a daily shower
or bath at least once a day using soap and water. Also use
deodorant.
 Fingernails must be short, neat and clean.
 Hair must be short. The length
of men’s hair must not be
beyond collar. If long hair is
used, they should be clipped
both sides and tied.
 Teeth must be brushed as
often. Brushing reduces the
numbers of germs and prevents
bad breath.
 The prescribed uniform must
be worn. It should be well
pressed and the apron (if used)
is not soiled so that germs don’t
harbor on them.
 Avoid excessive makeup. Do not
use strong cologne as their
smell can contaminate the food.
 Avoid wearing jewelry except
wedding ring as they may also
be a breeding place of germs or
contamination.
 Socks must be clean and changed daily.
 Cover mouth when sneezing or coughing as germs are sent far and
wide. Wash your hands after coughing and sneezing.
 Don’t touch your face or other parts of your body while handling
food because germs on your skin can contaminate the food.
 Change gloves when: they become soiled or torn; before beginning
a new task.
Avoid the following unsanitary and unhygienic practices while on duty.

 Nose picking
 Rubbing an ear
 Scratching the scalp, nose or skin
 Touching or picking a pimple or an open sore
 Running fingers through the hair
 Coughing or sneezing into the hand or in front of food
 Spitting on sinks, walls, floors of the establishment
 Blowing air into the food to cool it
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How to wash hands
1. Wash hands with warm water in a hand washing sink.
2. Moisten hands, soap thoroughly and lather up to elbow.
3. Rub hands together, using friction for 20 seconds.
4. Rinse hands thoroughly under running water.
5. Dry hands using single service towels or paper towel.
Wash hands often. Wash after you:

 Smoke
 Use the rest room
 Touch money or touch raw foods
 Touch your face/hair/skin
 Take a break or eat
 Cough, sneeze, or blow your nose
 Comb you hair
 Handling anything dirty(including one’s apron)
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Self- Check 1.2-4
Enumeration: Answer the following question. Write your answer on a separate

sheet of paper.
1. What is personal hygiene?
2. What are grooming standard of food and beverage handlers?
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Answer Key 1.2-4
1. Personal hygiene refers to sanitary health habits that include keeping

the body, hair and teeth clean, wearing clean clothes and washing hands
properly.
2.
 Clean body at all times and free of body odor. Take a daily shower
or bath at least once a day using soap and water. Also use
deodorant.
 Fingernails must be short, neat and clean.
 Hair must be short. The length of men’s hair must not be beyond
collar. If long hair is used, they should be clipped both sides and
tied.
 Teeth must be brushed as often. Brushing reduces the numbers of
germs and prevents bad breath.
 The prescribed uniform must be worn. It should be well pressed
and the apron (if used) is not soiled so that germs don’t harbor on
them.
 Avoid excessive makeup. Do not use strong cologne as their smell
can contaminate the food.
 Avoid wearing jewelry except wedding ring as they may also be a
breeding place of germs or contamination.
 Socks must be clean and changed daily.
 Cover mouth when sneezing or coughing as germs are sent far and
wide. Wash your hands after coughing and sneezing.
 Don’t touch your face or other parts of your body while handling
food because germs on your skin can contaminate the food.
 Change gloves when: they become soiled or torn; before beginning
a new task.
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Set – Up the Tables in the Dining Area
Contents:
1. General rules in laying covers/table set-up

2. Different napkin folding styles
3. Table skirting styles
4. Banquet set-up styles
Assessment Criteria
1. Tables are set according to the standards of the foodservice

establishment.
2. In cases where the menu is prearranged or fixed, covers are set correctly
according to the predetermined menu.
3. Tableware and glassware are wiped and polished before they are set up
on the table.
4. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
5. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
Conditions
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Dinnerware/chinaware

 Show/service plates, 11-14”
 Salad plates 7-8”
 Fish plates, 8-9” Other equipments/supplies and
materials
 Dessert plates, 7-8”
 Side plates or bread plates, 6”  Coffee pot
 Soup plate/bowl  Tea pot
 Cups and saucers 5-6 oz  Salt and Pepper shakers
Glassware  service trays
 Silver platters
 Red wine glasses
 Round (bar) trays
 White wine glasses
 Tooth pick holders
 Water goblets
 Napkin holders
 Juice glasses/Hi ball
 Sugar containers
 Champagne flute
 Creamer containers
 Collins glasses
 Sauce/gravy boats
 Pilsner glasses/Ice tea glasses
 Soup tureen
Silverware/flatware  Peppermill
 Food tongs
 Dinner knives  Sauce ladles
 Dinner forks  Soup ladles
 Salad knives  Cake servers
 Salad forks  Water pitchers
 Fish knives  (Room Service) Plate covers
 Fish forks  Ice buckets with tongs
 Soup spoons (cream and  54”X54 table cloth
consume)  Table skirting cloths
 Dessert spoons  Rectangular table cloths
 Dessert forks  Side towels
 Teaspoons  16” x16” Cloth Table napkin
 Service forks  Menu Folders
 Service spoons  Order pads
 Steak knives  Bill folder/change trays
 Butter knives  Waiter station/cabinet
 Oyster forks  Tray stand (optional)
Assessment Method:
2. Oral examination
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Learning Experiences 3
Learning Outcome 3
Set up the tables in the dining area

Read Information Sheet 1.3-1 on Remember the General rules in
General rules in laying covers/table laying covers/table set-up
set-up
Answer Self-check 1.3-1 in General Try to answer the self-check without
rules in laying covers/table set-up looking at answer key
Compare answer using answer key Double check the answer in case
1.3-1 you forgot to answer correctly using
the self-check
Perform Task Sheet 1.3-1 on Table Always observe precautionary
set-up measures
Read Information Sheet 1.3-2 on Always remember the Different
Different napkin folding styles napkin folding styles
Answer Self-check 1.3-2 on Different Try to answer the self-check without

napkin folding styles looking at answer key
Compare answer using the Answer Double check the answer in case
Key 1.3-2 you forgot to answer correctly using
the self-check

Different napkin folding styles point presentation
Perform Task sheet 1.3-2 on Different Always observe precautionary
Napkin Folding Styles measures
Read Information Sheet 1.3-3 on Always remember the table skirting
Table Skirting Styles styles
Answer Self-check 1.3-3 on Table Try to answer the self-check without
Skirting Styles looking at answer key
the self-check
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Perform Task sheet 1.3-3 on Table Always observe precautionary
skirting styles measures
Read Information Sheet 1.3-4 on Remember the Banquet set-up
Banquet set-up styles styles
Answer Self-check 1.3-4 on Banquet Try to answer the self-check without
set-up styles looking at answer key
the self-check
point presentation
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General Rules in Laying Covers/Table Set-Up
1. Discuss the general rules in laying covers/table set –up.
2. Demonstrate/perform in laying covers/table set –up.
This information sheet will cover the general rules in laying
covers/table set – up. You will also learn to discuss and
demonstrate/perform in laying covers/table set –up.
The previous information sheets discussed the hygiene and
appropriate personal presentation, in this lesson you will discuss and
demonstrate/perform the general rules in laying covers/table set –up.
Introduction
The standard set up of a restaurant varies depending on the type of
service and the requirements of guests. Fine dining usually require pre – set
up of tables before service begins. This may not be practical for casual
dining or cafeterias. Pre ordered menu will require a complete table set – up
before the arrival of guests.
A cover is the space on the table for cutlery, crockery, glassware and
linen for one person. Each cover requires 24”x18” of space. It is important
for a server to check the standards required by the establishment.
Standard of Table Set – Up
1. Completeness
 All needed utensils, china wares, glasses and other equipment
are set up on the table prior to serving orders. Coffee/tea must
go with creamer/milk and sugar.
 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 the service.
 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 the 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 wrinkled.
 Placemats are clean and without foul odor.
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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, the same glass and cutleries
in all tables are set up.
 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 saucer, 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
 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 combination 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.
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Self- Check 1.3-1
Identification: Indicate what

standard of table set – up is
described.
1. Condiments are set up
before service.
2. Service equipment is placed
on the appropriate side of the cover.
3. Appropriate color
combination is used.
4. Cutleries are undamaged, broken or distorted.
5. Glasses and beverage items are to be set up on the right side.
6. Set up the water goblet on top of the dinner knife.
7. Check and align tables and chair.
8. Table cloth should be clean, without spots and not wrinkled.
9. Flower vase on the center of the cover.
10. Buffet tables are skirted for banquets functions.
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Answer Key 1.3-1
1. Completeness
2. Order
3. Eye appeal
4. Cleanliness and condition of equipments
5. Order
6. Order
7. Balance and uniformity
8. Cleanliness and condition of equipments
9. Order
10. Eye appeal
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TASK SHEET 1.2-1
Title:Demonstrate table set –up

1. Recognize standard table set up.
2. Set-up tableware according to the standard table set up.
Supplies/Materials : chinaware, glassware, flatware and

hollowware, service tray, table cloth, table cloth napkin, flower vase and
condiments
Equipment :
Steps/Procedure:
2. Lay down the table cloth.
3. Check and align the tables and chairs
4. Flower vase on the center of the table.
5. Salt and pepper shaker beside the flower vase.
6. Carry the cutleries to the table using the bar tray. Set up all
cutleries used on the right side and then left side.
7. Glasses are set up on the right side on top of the dinner knife.
8. Show plate on the center if used, or table cloth napkin on the
center of the cutleries.
9. Bread plate with butter spreader and side dishes on the left
side.
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CRITERIA
YES NO
Did you….
1. Recognize the standard of table set up?
2. Observe the SOP in handling tableware?
3. Set-up the tableware correctly and properly?
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Different Napkin Folding Styles
1. Memorize the different napkin folding styles.
2. Name the different napkin folding styles.
3. Perform the different napkin folding styles.
This information sheet will cover the different napkin folding styles.
You will also learn to memorize, name, and perform the different napkin
folding styles.
The previous information sheets discussed the general rules in laying
covers/table set up, in this lesson you will memorize, name and perform the
different napkin folding styles.
Introduction
Napkin-folding
A crisp, starched napkin folded in an interesting shape often makes
dining more festive. The fabric should be cut square and straight on the
weave so that the napkins do not pull out of shape easily. The fabric should
be washed, starched and ironed when damp, while ironing, the napkins
should be pulled back gently into shape to ensure that the napkins are
perfectly square again.
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!
1. Lay the napkin face down in front of you.
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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.
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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.
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.
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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
almost any napkin without a need for starch. It adds a flowing, elegant look
to your table.
2. Fold the napkin in half and orient the open end towards you.
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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 alongside the previous fold.
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.
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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.
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.
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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.
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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!
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.
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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.
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 to put a few minutes into making each one.
The Diamond Napkin Fold
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.
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1. Lay the napkin face-down in front
of you.
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.
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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 napkin.
Press it down as flat as possible and you’re ready for guests within 60
seconds!
The Cone Napkin Fold
This nice napkin design originated from the napkin-worshiping

Indians native to Guam called the dirty-wipes-nappies…or not. An iron will
be helpful.
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1. Lay the napkin face down in
front of you.
2. Fold the napkin in half

diagonally.
3. Orient the napkin so the open

corner faces away from you.
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4. Fold the left-most corner
diagonally so the point rests on top of the far corner.
5. Repeat the last step with the

right side, bringing this fold evenly along to the last one.
6. Turn the napkin over, keeping

the open ends pointing away from you.
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7. Evenly fold the bottom third of
the napkin up and press the it down well. An iron may be needed here.
8. Fold both the left and right sides

back and underneath the napkin evenly to create the finished product seen
here.
The French Napkin Fold
The French fold is a nice simple napkin fold that requires no special
skills or tools (well… hands are helpful).
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of you.
3. Orient the napkin so the long side is

on the left.
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4. Fold the far corner of the napkin
diagonally towards you and to the right so that the crease falls an inch or
two short of the right-most corner and the newly formed point at the bottom
is a few inches to the right of the left one.
5. Fold the right-most point towards

you, pivoting at the same place the last fold pivoted. Use the finished napkin
to drape the dinner place. Very classy and uncomplicated.
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.
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1. Lay the napkin face down in front
of you.
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 it 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.
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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 its 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 its 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.
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.
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1. Lay the napkin face-down in
front of you.

diagonally.

end points away from you.
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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 presses 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.
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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.
The Rose Napkin Fold
Despite looking fairly elaborate, this fold is an easy one, and it can be
done with almost any variety of napkins. Display small bowls or glasses on
top of these, or use them as novelty cocktail napkins.

front of you.
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2. Fold the two right corners of the
napkin in so the tips 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.
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5. Once all of the tips are folded you
are left with a square about 1/4 the size of the unfolded napkin.
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.
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8. While maintaining downward pressure
in the center of the napkin, reach underneath each corner and pull out the
flaps to create petals.
9. Remove the center weight and your

rose should look as pictured here.
10. If you like you can reach

underneath the center of each side and pull out a second set of petals to
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fancy it up some more. Place something in the center and you’re done, have
a rosy meal!
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.
1. Lay the napkin face down in front

of you.

diagonally.

ends point away from you.
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4. Fold the long side up just
about an inch. Press this fold down well or it will interfere with the next
step.
5. Starting at either end, tightly

roll the napkin into a 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.
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The Basic Silverware Pouch
Setting the table for lunch? Want simple and functional? Then go with a
classic. These also work well with chopsticks.

front of you.
2. Fold the napkin in half and

orient the open end toward you.
3. Fold the napkin into quarters.
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corner is facing away and to the left.
5. Fold the top-most layer of

napkin in half diagonally and press it down.
6. Turn the napkin over so that the

open corner is now facing away and to the right.
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7. Fold the right-side back about
1/3 of the way and press it down.
8. Fold the left-side back also about

1/3 of the way and press.
9. Flip it over, straighten it up and

insert those shiny eating instruments. Perfecto!
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The Fleur de Lys Goblet Fold
Pay your respects to the French monarchy with a Fleur de Lys in a cup..
This is a fast and easy fold. You’ll fold it so quickly you won’t remember
doing it!

of you.
3. Orient the napkin so the open end

points toward you.
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4. Fold the bottom point up so
the tip overlaps the far edge by about an inch.
5. Accordion folds the entire napkin

from left to right.
6. Firmly grasp the base and insert it

into a glass or a napkin ring and you’re proudly displaying a Fleur de Lys for
each of your dinner guests.
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Self- Check 1.3-2
Enumeration: Answer the following question. Write your answer on a
1. Give an example of napkin folding for top of the plate, for glasses, for
soup plate/bowl and for inserting cutleries.
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Answer Key 1.3-2
1. napkin folding for top of the plate

 pyramid
 butterfly
 bishop’s hat
 rose bud
 crown
2. for glasses
 single candle
 double candle
 sail
 bird of paradise
 goblet fan
3. for soup plate/bowl
 bishop’s hat
 crown
 banana
4. for inserting cutleries
 basic silverware pouch
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TASK SHEET 1.3-2
Title:Perform the different napkin folding styles

1. Recognize the different napkin folding styles.
2. Identify each napkin folding styles.
3. Name each napkin folding styles.
Supplies/Materials :table cloth napkin
Equipment :
Steps/Procedure:
2. Perform at least 15 napkin fold styles.
3. Name each napkin folding styles.
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CRITERIA
YES NO
Did you….
1. Recognize the different napkin folding
styles?
2. Name each napkin fold styles?
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Table Skirting Styles
1. Distinguish the different table skirting styles.
2. Perform table skirting styles.
This information sheet will cover the basic types of tableware. You will
also learn to distinguish, and perform table skirting styles.
The previous information sheets discussed the different napkin folding
styles, in this lesson you will distinguish and perform the table skirting
styles
Introduction
“Table skirting” is defined as draping a table with a table cloth in
order to give the table a formal and elegant look. Table skirts are often used
at wedding receptions and press conferences.
Skirted tables look stylish and elegant. A table, when covered with a
floor-length table skirt, adds to the personality and appeal of a room.
Shirred pleats are the most frequently used table skirting style. This pleat
style gives the table skirt a gathered appearance. Table skirts with box
pleats are used for elegant occasions. This style features crisp, well-defined
pleats. The shirred pleats and box pleats on a table skirt are automatically
pleated by a machine. A table skirt with shirred pleats is apt for the welcome
desk of a business. Table skirts with box pleats are the preferred choice for
high-end fundraisers.
A table skirt is floor length and covers the table completely. A square
or round table covered with a table skirt makes an attractive bedside table.
A skirted dining table adds a luxurious look to the dining room. The table
skirt on the dining table risks getting stained. Placing a piece of glass on the
dining table protects the table skirt from stains. A bold-colored table skirt
looks impressive on a hallway table.
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.
Knife Pleat
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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.
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.
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.
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.
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.
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Self- Check 1.3-3
1. What is table skirting?
2. What are the different table skirting styles?
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Answer Key 1.3-3
1. Table skirting is defined as draping a table with a table cloth in order

to give the table a formal and elegant look.
2. Gathered/shirred, knife pleat, box pleat, French box pleat, fringe and
swag
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TASK SHEET 1.3-3
Title:Perform table skirting

1. Recognize the different table skirting styles.
2. Identify each table skirting styles.
Supplies/Materials :rectangular table/square table, tablecloth

skirting, pin, and thumb tacks
Equipment :
Steps/Procedure:
6. Set up the table.
7. Start skirting at the corner; you can use the internet or cblm to
make your own style.
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CRITERIA
YES NO
Did you….
1. Recognize the different table skirting styles?
2. Identify the different table skirting styles?
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Banquet Set-Up Styles
1. Recognize the banquet set up styles.
2. Distinguish the different banquet set up styles.
This information sheet will cover the basic types of tableware. You will
also learn to recognize and distinguish banquet set up styles.
The previous information sheets discussed the communication and
interpersonal skills, in this lesson you will memorize, classify, distinguish
and arrange/assemble the basic types of tableware.
Introduction
A banquet is a food and beverage service at a specific time and place,
to a given number of people, to an agreed menu and price.
Banquet Service & Layout
Traditionally, banquet services are of two types–buffet and sit-down.

In the buffet style, guests serve themselves from a food display table. They
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stand or sit at table pre-set with cutlery, glassware and linen. An alternative
to this style is just chairs arranged along the walls of the hall. In sit-down
style, gusts are served by waiters done in formal occasions. The main
feature in buffet service is the buffet table, which is decorated with fruit
displays, ice sculpture or butter sculpture based on price and the occasion.
The traffic flow at a single buffet table layout (Fig. 1) will be from left
to right. This layout is when there are guest below 50. Fig. 2 gives a
dispersed layout when guests are over 50-70 persons. The numbers
correspond with the diagrams as follows:
1. Half plates, dinner plates and cutlery
2. Appetizers and salads display
3. Soup kettle
4. Chaffing dishes with hot meat and vegetable preparations
5. Rice and bread dishes
6. Dessert display
1 2 3 4 5 6
Fig. 1 Single Buffet Table Layout with Traffic Flow
Guests
serve
Guests get
dessert
plates &
serve
Guests
salads and 6
Sevice serve main
soup
staff courses
2
5 4 Service
staff
1
Service staff
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Fig. 2 Dispersed Buffet Layout with Traffic Flow
Buffets are ideal when there are large numbers of people. We will find
buffet service at weddings; large social occasions, and dinner dances, etc.
buffets need fewer service staff that replenish food on the buffet table and
buss dirty plates, glasses and cutlery. A common fault that must be avoided
in large functions is to have only one buffet table. It is advised to have multi-
buffet tables of identical nature spread around the room for every 75 guests.
This disperses people and prevents long queues at the buffet table. Another
variation is to have the appetizers, salads and soup at a separate buffet
table, keeping the chafing dishes with hot foods in another and finally the
desserts buffet separated from the rest.(see figure 2)
Sit down buffet is when tables are laid out formally with crockery,
cutlery and linen. Banquet service personnel serve the guests at the table
either with pre- plated food or brought in ornate salvers and served to the
guests.(see figure 3)
Dispersing
Side bar
station
Buffet Table
Fig. 3Sit-Down Buffet Layout
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Self- Check 1.3-4

1. What is banquet?
2. Differentiate buffet and sit down banquet style?
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Answer Key 1.3-4
1. A banquet is a food and beverage service at a specific time and place,

to a given number of people, to an agreed menu and price.
2. In the buffet style, guests serve themselves from a food display table.
They stand or sit at table pre-set with cutlery, glassware and linen. An
alternative to this style is just chairs arranged along the walls of the
hall. In sit-down style, gusts are served by waiters done in formal
occasions. The main feature in buffet service is the buffet table, which
is decorated with fruit displays, ice sculpture or butter sculpture
based on price and the occasion.
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Set the Mood/Ambiance of the Dining Area
Contents:
1. Mis- en- scene
Assessment Criteria
1. Lights are adjusted according to time of the day.

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

 Decorations and accessories
Assessment Method:
2. Oral examination
Learning Experiences 4
Learning Outcome 4
Set the mood/ambiance of the dining area

Read Information Sheet 1.4-1 on mis- Remember the mis- en - scene
en- scene
Answer Self-check 1.4-1 in mis- en Try to answer the self-check without
scene looking at answer key
Compare answer using answer key Double check the answer in case
1.4-1 you forgot to answer correctly using
the self-check
Perform Task Sheet 1.4-1 on mis – Always observe precautionary
en – scene measures
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Mis – en – scene
1. Discuss the mis – en – scene.
2. Demonstrate/perform the mis – en – scene.
This information sheet will cover the mis –en – scene. You will also
learn to discuss and demonstrate/perform the mis – en – scene.
The previous information sheets discussed the banquet set up styles,
in this lesson you will discuss and demonstrate/perform the mis – en –
scene.
Introduction
Mis-en-scene – preparation of the environment of the restaurant, in order to
make it clean, comfortable, safe and hygienic
Tasks:
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 Opens all doors and windows to let in fresh air
 Brush or vacuum the carpet
 Check and clean all furniture for its service ability
 Switch on all the lights and check their service ability
 Sort the menu cards and remove those that are dirty or torn
 Ensure that all the promotional material is available and presentable
 Clean all display counters and arrange display items
 Remove all wilted flowers and replace them with fresh ones got from
the housekeeping
 Close the windows and doors and set the heating or air-conditioning
to the ambient temp.
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Self- Check 1.4-1

1. What is mis - en – scene?
2. What are the tasks involved in mis – en – scene?
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Answer Key 1.4-1
1. Mis-en-scene – preparation of the environment of the restaurant, in order

to make it clean, comfortable, safe and hygienic
2. Tasks:
 Opens all doors and windows to let in fresh air
 Brush or vacuum the carpet
 Check and clean all furniture for its service ability
 Switch on all the lights and check their service ability
 Sort the menu cards and remove those that are dirty or torn
 Ensure that all the promotional material is available and presentable
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 Clean all display counters and arrange display items
 Remove all wilted flowers and replace them with fresh ones got from
the housekeeping
 Close the windows and doors and set the heating or air-conditioning
to the ambient temp
TASK SHEET 1.4-1

Title:Perform the mis – en – scene

1. Recognize the different table skirting styles.
2. Identify each table skirting styles.
Supplies/Materials : rectangular table/square table, tablecloth,

chairs, decorations/accessories and other promotional materials,
cleaning materials
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Equipment :vacuum/polisher
Steps/Procedure:
2. Perform the mis- en –scene.
3. Clean the dining area and set up for the service.
CRITERIA
YES NO
Did you….
1. Perform the mis- en –scene correctly?
2. Clean the dining area properly?
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Performance Test
Specific Instruction for the Candidate
Qualification FOOD AND BEVERAGE SERVICES

NC II
Unit of Competency Prepare dining room/restaurant

area for service
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General Instruction:Prepare dining room/restaurant for service
Specific Instruction:
1. Ask your trainer for the equipments, tools and materials and
supplies needed.
2. Perform the mis - en –scene.
3. Prepare the service station for service.
4. Lay down the table cloth.
5. Check and align tables and chairs.
6. Use the bar tray in setting up the cutleries and rectangular tray for
chinaware.
7. Follow the standard table set up in laying covers( breakfast, lunch,
dinner and complete set up for pre – determined menu)
8. Perform the task in the allotted time given.
List of Tools:chinaware, cutleries, glassware and other tableware
List of Equipment:
List of Materials:napkins, menu folders, order slips, condiments, table

cloth/placemats and salt and pepper shaker
Performance Criteria Checklist for Performance Test
Name: _____________________ Date of Assessment: ___________
CRITERIA
YES NO
Did you….
Stacked service or waiter’s stations with supplies
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necessary for service?
Cleaned, wiped and put all tableware and dining room
equipment in their proper places?
Checked the cleanliness and condition of all tables,
tableware and dining room equipment?
Filled water pitchers and ice buckets?
Wiped the necks and tops of the bottles?

Perform the proper handling of equipments and tools.
Set up the tables according to the standards of the
foodservice establishment?
Set covers correctly according to the predetermined
menu?
Wiped and polished tableware and glassware before they
are set up on the table?
Fold cloth napkins properly and lay on the table
according to napkin folding style?
Skirt the buffet or display tables properly taking into
account symmetry, balance and harmony in size and
design?
Adjust lights according to the time of the day?
Arranged tables, chairs and other dining room furniture
to ensure comfort and convenience of the guests?
Set up decorations according to the theme or concept of
the dining room?
Observe the SOP in handling equipment?
Use the PPE in performing the demonstrations?
Observe occupational health and safety in performing
the task?
Perform the task in allocated time?
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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. How will you differentiate between mis – en scene from mis –
en – place?  
2. What is station?  
Safety Questions
3. What is the proper way to handle glasses to avoid breakage?  
4. What precautionary measures do you observe in lifting tray?  
Contingency Questions
5. What will you do if there is no available tray?  
6. What will you do if the guest doesn’t like the table  
reservation?
Job Role/Environment Questions  
7. How do you wipe and polished the glassware?  
8. How do you clean and check the condition of tables and  
chairs?
Rules and Regulations  
9. What appropriate side of the cover do you set up the  
glassware?
10. What are standard operational procedures in handling  
equipments?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
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Expected Answer for Questioning Tool
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Mis – en scene is the preparation of the environment of the
restaurant while mis –en – place is for preparation of the  
workplace for subsequent smooth of service
2. Station is the allocated set of tables assigned to a team of
servers headed by a captain or supervisor 
Safety Questions
3. The proper way to handle glasses is by their stem for  
stemmed glass and tumbler by the base.
4. Bend your knee.  
Contingency Questions
5. Use/apply the plate carrying technique.  
6. Look/prepare another table that is suited for their taste.  
Job Role/Environment Questions  
7. Bring the wiping cloth into the inside surfaces of the glass  
and wipe inside surfaces thoroughly. Wipe the rim and base,
making sure that the hands do not leave finger marks on the
glass.
8. There are no wobbly tables and chairs.  
Rules and Regulations  
9. At the right side  
10. Glassware by the stem/base, cutleries by their handle,  
coffee cup with saucer, chinaware with the palm thumb off
the plate and soup bowl/cup with under liner.
The candidate’s underpinning  Satisfactory  Not

knowledge was: Satisfactory
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COMPETENCY-BASED LEARNING MATERIALS

QUALIFICATION:FOOD AND BEVERAGE SERVICESNC II

UNIT OF COMEPETENCY:PREPARE DINING ROOM/RESTAURANT AREA FOR

PREPARED BY: JELLANE M. SEÑORA

INFOTECH DEVELOPMENT SYSTEMS COLLEGES

No. Unit of Competency Module Title Code

Prepare dining Preparing dining TRS512387

Welcome guests and Welcoming guests and

Provide food and Providing food and

5. Provide room service Providing room service

Read information sheets and complete theself-checks. Suggested

UNIT OF COMPETENCY: PREPARE THE DINING ROOM/RESTAURANT

MODULE DESCRIPTOR:This module deals with the knowledge & skills

 Prepare service stations and equipment

 Set-up the tables in the dining area

 Set the mood/ambiance of the dining area

1. Inquiries are answered promptly, clearly and accurately.

1. Inquiries are answered promptly, clearly and accurately.

The participants will have access to:

Learning Activities Special Instructions

Task sheet 1.1-1 on Reservations Perform the task smoothly

Read Information Sheet 1.1-2 in Always remember the Telephone

Read Information Sheet 1.1-3 Always remember theReservations

Answer Self-check 1.1-3 Try to answer the self-check without

An advance reservation request can be made by choosing any of the

in person telephone fax letter internet

Typical table reservations conversations

Identification: Answer the following questions. Identify the reservation

4.In person(verbal) Receive guest

Performance Objective: Given required supplies and materials

Supplies/Materials : reservation record or forms

In the service industry, we are continuously putting efforts to win the

True or False:Write T if the statement/s is true and F if the statement/s is

Reservation records or forms are an important piece of documents which

Identification: Write your answer in a separate answer sheet.

1. Reservation records or forms are an important piece of documents which

Or you can refer the inquiring person to the right official or

“Ma’am/Sir, I wish to refer you to___________. He got all the

Fill in the blanks: Write your answer in a separate answer sheet.

1. Make it a habit to use magic words like: __________, __________,

1. May I, kindly, please, do you mind, I’m sorry, etc.

1. Service or waiter’s stations are stacked with supplies necessary for

 Dinner plates, 10”

Learning Activities Special Instructions

Answer Self-check 1.2-2 on Station Try to answer the self-check without

View Multimedia Presentation on Ask your trainer the available power

Answer Self-check 1.2-3 on Try to answer the self-check without

 Coffee spoon – for coffee

B. Chinaware – is porcelain pottery originally from china. Chinaware is

 Dinner plates, 10”

D. Hollowware is a term used for metal or ceramic containers of food when

Performance Objective: Given required supplies and materials

Supplies/Materials : chinaware, glassware, flatware and hollowware

2. Station is the allocated set of tables assigned to a team of servers headed by

3. The tasks involved in mis-en place are:

China wares – must be piled up by tens to avoid accidental breakages

Wiping and Polishing Service wares

To expedite the flow of service, it is advisable to install a service cabinet or

Setting-up the sideboard (dummy waiter)

Procedures for Set up of Service Station

Par stock = maximum usage x 1.50

True or False:Write T if the statement/s is true and F if the statement/s is

Performance Objective: Given required supplies and materials

1. Make it a habit to use magic words like: , ,