GuardianoLaica Mae CBLM

Competency-Based Learning Materials
Sector: Tourism (Hotel and Restaurant)
Qualification title: Food and Beverage Services NC II
Unit of Competency: Prepare the Dining Room/Restaurant Area for

Service
Module title: Preparing the Dining Room/Restaurant Area for

Service
Prepared by:
Laica Mae V. Guardiano
Qualification: Date Developed: Document No.

Food and Beverage Services NCII February 20, 2023
Issued by:
Unit of Competency: Korphil-TTC
Prepare Dining Room/Restaurant Area Developed by:
for Service Laica Mae V.
Guardiano Revision No.
HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS
Welcome to the module in “Preparing the Dining Room/Restaurant Area

for Service”. This module contains training materials and activities for you to
complete.
The unit of competency “Prepare the Dining Room/Restaurant Area for
Service” covers the knowledge, skills and attitudes needed to configure computer
systems and networks. It is one of the specialized modules required to complete
the course Food and Beverage Services NC II.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. Each learning outcomes is
provided with Information Sheets (Reference Materials for further reading to help
you better understand the required activities). Follow these activities on your own
and answer the self-check at the end of each learning outcome. You may remove
a blank answer sheet at the end of each module (or get one from your
facilitator/trainer) to write your answers for each self-check. If you have questions,
don’t hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this learner's guide because you have:
● been working for some time
● already completed training in this area.
If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized so
you don't have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings, show it to your trainer. If the
skills you acquired are still current and relevant to the unit/s of competency they
may become part of the evidence you can present for RPL. If you are not sure
about the currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will assist you
in providing further details to your trainer or assessor. A Record of Achievement
is also provided for your trainer to complete once you complete the module.
This module was prepared to help you achieve the required competency,
Developing Event Program. This will be the source of information for you to

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acquire knowledge and skills in this particular trade independently and at your
own pace, with minimum supervision or help from your instructor.
● Talk to your trainer and agree on how you will both organize the Training
of this unit. Read through the module carefully. It is divided into
sections, which cover all the skills, and knowledge you need to
successfully complete this module.
● Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
● Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do
things.
● Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and
take notes.
● You will be given plenty of opportunity to ask questions and practice on
the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence.
● Talk to more experience workmates and ask for their guidance.
● Use the self-check questions at the end of each section to test your own
progress.
● When you are ready, ask your trainer to watch you perform the activities
outlined in this module.
● As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment.
● When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange
an appointment with registered assessor to assess you. The results of
your assessment will be recorded in your competency Achievement
Record.

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References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM, the
above parts are recommended for use
in Competency Based Training (CBT) in
Technical Education and Skills
Development Authority (TESDA)
Technology Institutions. The next
sections will show you the components
and features of each part.

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EVENTS MANAGEMENT SERVICES NCIII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare the dining Preparing the dining

1. room/ restaurant room/ restaurant area TRS 512387
area for service for service
Welcome guests and Welcoming guests and
take food and take food and Beverage TRS512388
2.
Beverage orders orders
Promote Food and Promoting food and TRS512389

3.
Beverage Products Beverage products
Provide food and Providing food and

4. beverage services to Beverage services to TRS512390
guest guest
Provide room service Providing room service TRS512391

5.
Receive and handle Receiving and handling TRS512392

6.
guest concerns guest concerns
MODULE CONTENT

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UNIT OF COMPETENCY: Prepare the dining room/ restaurant area for
service
MODULE TITLE: Preparing the dining room/ restaurant area

for service
MODULE DESCRIPTOR: This unit covers the knowledge and skills

required in the preparation of the dining
room /restaurant area before the start of the
service operations. It involves opening duties
or the dining room mise-en-place prior to
service. This unit includes the knowledge and
skills in taking reservations, preparing service
stations, table setting, and setting the
ambiance of the foodservice facility.
NOMINAL DURATION: 60 hrs.
LEARNING OUTCOMES:
At the end of this module, the trainee must be able to:
LO1. Take table reservations

LO2. Prepare service stations and equipment
LO3. Set up the tables in the dining area
LO4. Set the mood/ambiance of the dining area
ASSESSMENT CRITERIA:
LO1. Take table reservations

Inquiries are answered promptly, clearly and accurately.
1. Pertinent questions are asked to complete the details of the
reservations.
2. Reservations data are recorded on forms accurately based on
establishment’s standards.

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3. Details of the reservations are repeated back and confirmed with the
party making the reservation.
4. Additional information about the food service establishment is
provided when necessary.
LO2. Prepare service stations and equipment
1. Service or waiter’s stations are stocked 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.
7. Condiments and sauce bottles are refilled and the necks and tops of
the bottles are wiped clean and dry
LO3. Set up the tables in the dining area
1. Tables are set according to the standards of the food service

establishment.
2. In cases where the menu is pre-arranged or fixed, covers are set

correctly according to the predetermined menu.
3. Tableware and glassware are wiped and polished before they are set
up on the table.

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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 considering symmetry,

balance and harmony in size and design.
LO4. Set the mood/ambiance of the dining area
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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LEARNING OUTCOME NO.3
Set up the tables in the dining area
Contents:
1. Table Setting
2. Table Napkin Folding
3. Table Skirting
4. Banquet set up style
Assessment Criteria
1. Tables are set according to the standards of the food service
establishment.
2. In cases where the menu is pre-arranged or fixed, covers are set

correctly according to the predetermined menu.
3. Tableware and glassware are wiped and polished before they are set
up on the table.
4. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
5. Buffet or display tables are skirted properly considering symmetry,

balance and harmony in size and design.

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Condition:
Students/ Trainees must be provided with the following:
TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
● Service tray Dinnerware/ ● Coffee pot ● CBLM
stands chinaware ● Tea pot Information
● Gueridon ● Dinner plates, ● Salt and Pepper Sheet
● Cake shakers
10” ● Self-Check
displays ● service trays
● Show/service and Answer
● Refrigerators plates, 11-14” ● Silver platters key
/Chillers ● Round
● Salad plates
● Coffee (bar)trays ● Performance
7-8”
makers/mac ● Tooth pick Criteria
● Fish plates, 8-
hines holders Checklist
9”
● Point of ● Napkin holders
● Dessert
Sales (POS) ● Sugar
plates, 7-8”
● Wine service containers
● Side plates or
equipment ● Creamer
bread plates,
containers
6”
● Sauce/gravy
● Soup
boats
plate/bowl
● Soup tureen
● Cups and
saucers 5-6 oz ● Peppermill
● Food tongs
Glassware ● Sauce ladles
● Red wine ● Soup ladles
glasses ● Cake servers
● White wine ● Water pitchers
glasses ● (Room Service)
● Water goblets Plate covers
● Juice ● Ice buckets
glasses/Hi with tongs
ball ● 54”X54 table
● Champagne cloth
flute ● Table skirting
● Collins glasses cloths
● Pilsner ● Rectangular
glasses/Ice table cloths
tea glasses ● Side towels
● 16” x16” Cloth
Silverware/

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flatware Table napkin
● Menu Folders
● Dinner knives
● Order pads
● Dinner forks
● Bill
● Salad knives
folder/change
● Salad forks
trays
● Fish knives
● Waiter
● Fish forks
station/cabinet
● Soup spoons
● Tray stand
(cream and
(optional)
consume)
● Dessert
spoons
● Dessert forks
● Teaspoons
● Service forks
● Service spoons
● Steak knives
● Butter knives
● Oyster forks
Assessment Method:
● WRITTEN TEST
● PRACTICAL DEMONSTRATION
● ORAL QUESTIONING

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Learning Experiences
Learning Outcome 3: Set up the tables in the dining area
Learning Activities Special Instructions
Read information sheet 1.3-1 Table In this Learning outcome, you

setting
should be able to take reservations,
Answer self-check 1.3-1 in your LMS prepare service stations, set up
Verify answer using answer key 1.3-
1/ Automatic feedback will be given table, and set the ambiance of the
after submission food service facility according to the
PPT Presentation standards of food service
Listen to the trainer’s lecture and establishment. In order to do this,
participate actively in the discussion
you need to do the following:
Answer trainer’s critical questions  Go through the Information
Trainer’s verify answers thru model
answers Sheets on CBLM.
 Other materials such as videos
Observe trainer’s presentation and and PowerPoint presentations
demonstration of “Table setting”
are available for viewing to
Perform Task sheet 1.3-1 “Table ensure an additional
setting”
knowledge. Ask the assistance
Check performance using of the trainer in order to watch
Performance Criteria Checklist 1.3-1
“Table setting” the videos and Power Point
Presentations.
Read information sheet 1.3-2 Table
napkin folding  Answer the self-checks to
Answer self-check 1.3-2 in your LMS ensure that knowledge of the

Verify answer using answer key 1.3- standards in Competency-
2/ Automatic feedback will be given
after submission based training is acquired.

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PPT Presentation Compare your answers with the
Listen to the trainer’s lecture and
Answer Keys. If you have a
wrong answer or wrong
Answer trainer’s critical questions
Trainer’s verify answers thru model answers, read again the part in
answers the information sheet where
Observe trainer’s presentation and you can find the correct
demonstration of Table napkin folding answer. You must answer all
Perform Task sheet 1.3-2 Table questions correctly before
napkin folding
proceeding to the next activity.
Check performance using  Perform the Task Sheet and the
Performance Criteria Checklist 1.3-2
Table napkin folding Job Sheet to practice your
skills. Evaluate your
Read information sheet 1.3-3 Table
skirting performance using the
Performance Checklists.
Answer self-check 1.3-3 in your LMS
Verify answer using answer key 1.3-  When you are ready, present
after submission your output to your trainer.
 If you have questions, do not
PPT Presentation
Listen to the trainer’s lecture and hesitate to ask your trainer.
Answer trainer’s critical questions After doing all activities of this

LO, you are ready to proceed to
answers
the next LO.4 “Set the
Observe trainer’s presentation and
demonstration of Table skirting mood/ambiance of the dining
area”
Perform Task sheet 1.3-3 Table
skirting
Check performance using

Performance Criteria
Checklist 1.3-3 Table skirting

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Read information sheet 1.3-4
“Banquet set up style
Answer self-check 1.3-4 in your LMS

Verify answer using answer key 1.3-
after submission
PPT Presentation
Listen to the trainer’s lecture and

Answer trainer’s critical questions

answers
Observe trainer’s presentation and

demonstration of banquet set up style
Perform Task sheet 1.3-4 Banquet set

up style
Check performance using

Performance Criteria
Checklist 1.3-4 banquet set up style

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Information Sheet 3.2-1
Table Setting
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Recognize the importance of table setting in food and beverage service

operation
2. Discuss the standard of table set-up
3. Demonstrate the different types of tables set up
4. Apply the techniques in setting the different types of table service
In this section, it will provide knowledge on how to set a table in

accordance to the requirements of the outlet.
Introduction
Planning a dinner and need a reminder of how to set a proper table

setting and where the cutlery should be placed around the tableware.
Setting a table is the same for casual and formal dining. It is the
arrangement of the table appointments used by one person. An attractive
table adds to the environment of a meal. A cover is the amount of space
allowed for one person and it covers a space of 50-60 cm. Tables are set for
convenience and comfort of dinners.
How to Set a Table?
You can use a tablecloth or placemat to cover the table. When you sue
a tablecloth, it should cover the table with about 30 cm overhanging on all
sides of the table. The tablecloth should be well ironed with no creases and
it must hang evenly on all sides.

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Points to Remember when Laying a Table
Flatware for place settings must be immaculate and polished, once these
basics are covered, the rest is detail. Immaculate and polished flatware
excludes that with the following:
1. Fingerprints
2. Water stains
3. Bits of food particles
Rules when Handling Flatware’s

1. Always handle flatware at its “waist” not at the top, which will go into
the guest’s mouth, nor at the bottom, where fingerprints will show.
2. Always use a cloth napkin or clean cloth when handling flatware to
avoid getting fingerprint on it
3. Use a clean lint-free cloth to wipe down wet flatware to prevent
watermarks. Only water makes them, only water removes them
4. When resetting or replacing flatware at a table with guest present,
carry the flatware in a cloth pouch or folded napkin envelop atop a
salad plate; remove the flatware from the pouch and place it for the
guest’s use. This is very good dining room technique and maintains
the illusion of cleanliness and sanitary conditions throughout the
restaurant.
5. Place pieces of flatware parallel to each other, and perpendicular to
the edge of the table. A flatware setting should be opposite its mirror
image if an even number of covers is placed at one table.
6. If it is tarnished, don’t use it. Return it to the kitchen.

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7. In the dining room, carry small quantities of clean, polished flatware
on a napkin lined plate, the napkin folded to create a pocket for the
silverware.
Laying Flatware
Spoons
- go on the right of the cover and to the right of any knives, with the front
up.
Knives
-go on the right, with the cutting edge facing the center of the cover.
Forks
-go on the left, with the tines, facing up, with the exception of the cocktail or
oyster forks, which are placed at the extreme right of the cover beyond the
teaspoons.
Dinner knives and dinner forks
-are placed next to the plate and on the right and left side, respectively, and
the rest of the service is then placed on the appropriate sides in order of use.
Butter spreader
-are placed across the top edge or on the right side of the B&B Plate, with
the handle either at right angles or parallel to the edge of the table.
Dessert forks
-are placed just before they are needed. Or, dessert utensils, typically a
dessert fork and dessert spoon may be placed above and centered over the
entrée plate.
Breakfast and luncheon forks and spoons
-when no knives are set, are plate to the right, with the forks closest to the
plate in order of use, and the spoons to the right of the forks in order of use.

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Dinnerware and Glassware: Rules in Placement
Dinnerware must be immaculate. It must not have cracks or chips,
and if there is no pattern on the China, it should be vibrant and clear– not
faded. Glassware must also be immaculate – with no fingerprints, streaks,
water marks, chips or cracks.
Position specific plates and pieces of glassware as follows:

Bread and butter plates - are placed at the left of the cover. If there is
sufficient space on the table, the top rim of the B&B plate should be to the
left of and parallel to the top of the tines of the entrée fork. Otherwise, place
the B&B plate directly above the tines of the entrée fork.
Butter chips - are placed on the left of and on a line with the water glass,
toward the center or left side of the cover.
Coffee cups - are last set with the top of the saucer in a line with the top of
the last piece of flatware on the right.
Water glasses - are placed to the right of the cover immediately above the
point of the meat or entrée knife.
Wine, liquor, and beer glasses - are placed to the right of the water glass
in a straight line in order of use. The straight line may be angled, with each
other successive glass being slightly lower than the one to its left.
Liqueur glasses or port wine glasses - when they are set for the banquets
are placed above the line of table wine glasses.
Salt and pepper shakers - for banquets are placed between covers in a line
parallel with the bases of water glasses.
Rules in Handling Dinnerware

1. Place dishes on the table and remove dishes from the table using the
four fingers of your hand, putting the four fingers under the lower

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edge of the plate, and resting the thumb along the upper edge and
outer rim of the plate.
2. Lower plates to the table, and placed them where they should be
positioned one-half inch from the edge of the table.
3. Place full dinner plates with the main item facing the customers,
unless the chef has suggested alternate placement.
4. Practice holding plate’s level with your arm fully extended so you can
place dishes in front of guests sitting at the far side of the booths.
5. Use underlines and B&B plates when appropriates.
6. Place coffee and tea cups with the handles to the right, and slightly
angled – pointing to about 4 o’clock form the customer’s point of view.
Rules in Handling Glassware
1. Carry clean, empty stemware and glassware on a beverage tray.
2. Always handle stemware by the stem.
3. Handle tumbler-style glasses to the bottom 1 ½ inch of the glass.
4. Never handle glasses by the rims or stand them in the rims. The rim is
the weakest part of the glass.
5. Never put fingers in a glass when clearing a table.
6. Clear glassware onto a beverage tray.
7. Refill water glasses without lifting them from the table, if it is possible
to do so. Lift water glasses to fill them, or remove them from the table,
only when necessary. Otherwise, simply take the water pitcher to the
table and refill the glasses.
General Table Setting Guidelines
1. The lower edges of the utensils should be aligned with the bottom rim
of the plate, about one inch up from the edge of the table.
2. To avoid hiding a utensil under the rim of a plate or bowl, lay is
approximately one inch away from the plate’s side.

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3. To eliminate fingerprints on the handle, hold flatware by the “waist”
the areas between the handle and the eating end of the utensil.
4. Elbow room requires a minimum of 15 inches between place setting,
or approximately 24 inches from the center of one place setting to the
middle of the next.
5. Butter should be waiting on butter plates, the glasses filled with
water, and the wine ready to be served before the guests are seated.
6. The water glass should be placed approximately one inch from the tip
off the dinner knife.
7. Place knives with blades facing the plate.
8. Do not place over three pieces of flatware on either side of the plate at
one time.
9. When an uneven number of people are seated, the odd-numbered
place settings are laid opposite the middle of the even-numbered
place settings
Different Types of Tables Setting
1. A la Carte/ Basic Table Setup
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An A la Carte cover or table setting
- is a basic table set up being used when the guest orders an ala
carte meal?
Ala Carte Table Set up Procedure
1. Prepare all the needed materials used in ala carte table set-up
2. Check the cleanliness and condition of service equipment before
they are set up
3. Set up the placemat/show plate at the center of the cover
4. Collect all silverwares to be set up on the tables. Place them on a
bar tray or wrap them inside a clean cloth napkin. Never carry
them with bare hands.
5. Place dinner fork on the left, dinner knife on the right. Hold them
by the handle not by the tines.
6. Set up the water goblet on the top of the dinner knife at a distance
of ½ inch.
7. Position the folded napkin on the top of the placemat or show plate
(whichever is used)
8. Set up the condiments at the center beside the flower vase.
9. Set up the bread plate on the left side of the fork when a square or
rectangular table is used or on top of the fork if a round table is
used.
10. Set up the cup and saucers on the right side of the cover, with the
handle of the cup in 5’o clock position.
11. Observe Occupational Health and Safety (OHS)
12. Perform task based on the allocated time.

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2. Table d’ Hote set-up
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3. French Set-up

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American Set-up

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English Set-up
Russian Set-up
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presentationpdf%3Ffbclid
Buffet set-up

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www.pinterest.com
The standard set up of a restaurant varies depending on the type of
service and the requirements of guests. Fine dining usually requires 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 is 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 is 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 No. 1.3-1
True or False: Decide whether the statement is true or false. Write (T) if the
statement is True and (F) if the statement is False. Write your answer to a
separate sheet.
1. Bread and butter plates should be placed at the right of the cover.
2. The lower edges of the utensils should be aligned with the bottom rim
of the plate, about one inch up from the edge of the table.
3. Never put fingers in a glass when clearing a table.
4. Don’t refill water glasses without lifting them from the table
5. Place coffee and tea cups with the handles to the right, and slightly
angled – pointing to about 4 o’clock form the customer’s point of view.
6. The water glass should be placed approximately one inch from the tip
off the dinner knife.
7. Always use a cloth napkin or clean cloth when handling flatware to
avoid getting fingerprint on it
8. Always handle flatware at its “waist” not at the top, which will go into
the guest’s mouth, nor at the bottom, where fingerprints will show.

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9. Use a clean lint-free cloth to wipe down wet flatware to prevent
watermarks
10. Dinnerware should have fingerprints, streaks, water marks, chips or
cracks.
Answer key No. for Self-Check 1.3-1
TRUE OR FALSE
1. F
2. T
3. T
4. F
5. T
6. T
7. T
8. T
9. T
10. F

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TASK SHEET 1.3-1a
Title: Demonstrate Ala Carte Table Set Up

Given required supplies and materials you
Performance Objective:
should be able to set-up an ala carte setting
according to standard table set up within 10
minutes
Supplies/Materials table napkins, table appointments
Equipment : Service tray and trolleys
1. Prepare all the needed materials used in

Steps/Procedure:
ala carte table set-up
2. Check the cleanliness and condition of
service equipment before they are set up
3. Set up the placemat/show plate at the
center of the cover
4. Collect all silverwares to be set up on the

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tables. Place them on a bar tray or wrap
them inside a clean cloth napkin. Never
carry them with bare hands.
5. Place dinner fork on the left, dinner knife
on the right. Hold them by the handle not
by the tines.
6. Set up the water goblet on the top of the
dinner knife at a distance of ½ inch.
7. Position the folded napkin on the top of the
placemat or show plate (whichever is used)
8. Set up the condiments at the center beside
the flower vase.
9. Set up the bread plate on the left side of
the fork when a square or rectangular
table is used or on top of the fork if a
round table is used.
10. Set up the cup and saucers on the right
side of the cover, with the handle of the
cup in 5’o clock position.
11. Observe Occupational Health and Safety
(OHS)
Performance criteria checklist
Assessment Method:

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PERFORMANCE CRITERIA CHECKLIST 1.3-1
Criteria Yes No
Did you…
1. Prepare all the needed materials used in ala carte
table set-up?
2. Check the cleanliness and condition of service

equipment before they are set up?
3. Set up the placemat/show plate at the center of the
cover
4. Collect all silverwares to be set up on the tables. Place

them on a bar tray or wrap them inside a clean cloth
napkin. Never carry them with bare hands?
5. Place dinner fork on the left, dinner knife on the right.

Hold them by the handle not by the tines?
6. Set up the water goblet on the top of the dinner knife at a

distance of ½ inch.?
7. Position the folded napkin on the top of the placemat or

show plate (whichever is used)?
8. Set up the condiments at the center beside the flower

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vase?
9. Set up the bread plate on the left side of the fork when a
square or rectangular table is used or on top of the fork if
a round table is used?
10.Set up the cup and saucers on the right side of the cover,
with the handle of the cup in 5’o clock position?
11.Observe Occupational Health and Safety (OHS)?
12.Perform the task in allocated time?
TASK SHEET 1.3-1a
Title: Demonstrate Russian Table Set Up

minutes

Steps/Procedure:
Russian table set-up
3. Set up the placemat at the center of the
cover
4. Collect all the flat wares to be set up on the
tables. Place them on a service stray.
5. Place the flatware in the middle of the

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placemat according to the sequence of
arrangement; Show plate, dinner plate, fish
plate, salad plate, soup bowl with under
liner
7. Place oyster fork, soup spoon, salad knife,
fish knife and dinner knife on the right side
of the Flatware. While on the left side are
dinner fork, fish fork and salad fork. Make
sure to hold them by the handle not by the
tines.
8. Set up the water goblet glass, white wine
glass, red wine glass and champagne flute
on the top of the dinner knife at a distance
of ½ inch.
soup bowl
the flower vase.
11. Set up the dessert fork and dessert spoon
below the flower vase or centerpiece
12. Set up the bread plate on the left side
when a square or rectangular table is used
or on top of the fork if a round table is
used.

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(OHS) during the demonstration
Assessment Method:

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TASK SHEET 1.3-1a
Title: Demonstrate French Table Set Up

minutes

Steps/Procedure:
French table set-up
3. Set up the placemat at the center of the
cover
4. Collect all the flat wares to be set up on the
tables. Place them on a service stray.
5. Place the flatware in the middle of the
placemat according to the sequence of
arrangement; Show plate, dinner plate,
appetizer plate, salad plate, dessert plate,
soup bowl with under liner

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7. Place oyster fork, soup spoon, salad knife,
fish knife and dinner knife on the right side
of the Flatware. While on the left side are
dinner fork, fish fork and salad fork. Make
sure to hold them by the handle or neck not
by the tines.
8. Set up the water goblet glass, white wine
glass, red wine glass and champagne flute
on the top of the dinner knife at a distance
of ½ inch. Hold them by the stem.
soup bowl
the flower vase.
11. Set up the dessert fork and dessert spoon
just above the plates.
12. Set up the bread plate on the left side
when a square or rectangular table is used
or on top of the fork if a round table is
used.

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(OHS) during the demonstration
Assessment Method:

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Information Sheet No. 1.3-2
Table Napkin Folding
1. Identify what particular napkin folds are appropriate for such
occasion
2. Demonstrate the different types of napkins folding.
3. Perform the folds in the shortest times
In this section, it will provide information on different napkin folding

classified as simple folds, and each one is explained with clear, step-by-step
diagrams.
Introduction
Some napkin folding is suitable for decorating a table centerpiece than
individual place-setting.
Apart from clean hands and a good working space, all you need to
create the napkin designs is a square of piece fabric. Linen, cotton, or
synthetic fabrics, in embroidered or printed damask, are all suitable, so long
as their texture and color are right for the effect required.
You will need to starch the material first, in order to give it sufficient
stiffness, and ironing is also recommended for complex pleating and less
amenable fabrics.

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Before attempting any of the projects, it is a good idea to practice the
techniques on a piece of paper. Mastery of these different folds, will help you
to achieve perfect results.
How to Use a Napkin

The purpose of a napkin is to blot the lips and wipe fingertips. Its
shape and size are affected by the formality of the occasion, a factor that
also determines the placement of the napkin, the fold, the color, texture and
pattern and whatever napkin rings are provided
The Placement of the Napkin

At a formal affair, to conserve space at a fully appointed place setting,
the napkin is centered on the service plate, a placement that brings the
napkin closer to the diner. If the hot soup is in place when the diner comes
to the table, the napkin is placed to the left of the forks. At an informal
meal, the napkin is placed wherever and however the host chooses; in the
center of the plate, to the left of the fork, above the plate, under the plate, on
the bread-and-butter plate, in the wine glass, draped over the chair,
wrapped around the flatware on a buffet, or arranged decoratively in a
container.
Formal Points of Napkin Folds

1. The 20-inch napkin is the easiest size to fold into a decorative shape.
2. For shape retention, before folding a napkin, lightly starch the fabric
and iron out the creases.
3. Heavy fabrics hold shape well and are suggested for vertical napkin
folds.
4. Lightweight fabrics are recommended for horizontal napkin folds.

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5. Fabrics with a pattern on one side expose the reverse weave and
change the appearance of the napkin fold
Basic Table Napkin Folding Design
PYRAMID NAPKIN FOLD

1. Lay the napkin face down in
front of you
2. Fold the napkin in half

diagonally.
3. Rotate the napkin so the open

end faces away from you
4. Fold the right end up to meet

the far corner, ensuring the
edge of this new fold lays on
the centerline as shown.
5. Repeat the last step with the
left side, folding the left tip up
to the far corner, creating a
diamond shape with a seam
running down the center.

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6. Turn the napkin over keeping
the open end facing away
from you
7. Fold the napkin in half by

bringing the farthest point of
the diamond up and back to
the nearest point
8. Turn the napkin over again,

this time keeping the open
end facing towards you.
9. Fold the napkin along the

center seam and you have a
neat, sturdy pyramid. if your
napkin won’t stand neatly
then you may need a little
starch.
BIRDS OF PARADISE NAPKIN FOLD

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front of you.
3. Fold the napkin in quarters.

diagonally, creating a
triangle.
5. Orient the triangle so the

open tip is facing away from
you.

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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.
7. Do the same with the left
corner, fold it diagonally
toward you and press it down
next to the previous fold. Now
you have a diamond, you’re
rich! Yay!
8. Fold the two "wings" that you
just made in folds 6 and 7
under so that you have your
original triangle shape back.
Once again, an iron can make
a world of difference.
9. Fold the triangle in half by
bringing the center seam
towards you and allowing the
ends to fall.

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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.
11. Pretty cool fold, isn’t it? It
makes you wonder if there
are people sitting around in
basements performing
experimental napkin folds
while the rest of us are
sleeping. This fold can be
difficult if you don’t use an
iron or have a fairly stiff
napkin so be prepared to put
a few minutes into making
each one.
CONE NAPKIN FOLD

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front of you

diagonally.
3. Orient the napkin so the open

corner faces away from you.
4. Fold the left-most corner

diagonally so the point rests
on top of the far corner.

right side, bringing this fold
evenly along to the last one.

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6. Turn the napkin over,
keeping the open ends
pointing away from you.
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. That looks so nice I bet
you just can’t wait to smear
food on it!
BISHOP HAT NAPKIN FOLD

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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.
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.

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6. Fold the bottom half of the
napkin up and away from
you, laying it so the far edges
run on top of one other.
7. Reach underneath of the

napkin and pull out the flap
on the right, making the
near-side come to two points
as seen in the picture.
8. Gently roll the left half of the
left triangle over and tuck it’s
end underneath the right
triangle.
9. Flip the napkin over, points

pointing away from you.
10. Fold the right-triangle to the

left, tucking it’s end into the
other triangle.

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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.
DIAMOND NAPKIN FOLD

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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.
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.

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6. Repeat by folding up the next
layer of napkin to a point just
before the last one.
7. And one last time with one

last layer. Keep them as
uniform as you can.
8. Now fold both sides of the

napkin under and in to create
an even, staggered diamond
effect on the napkin. Press it
down as flat as possible and
you’re ready for guests within
60 seconds
STANDING FAN NAPKIN FOLD

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front of you.

orient the open end towards
you.
3. Fold the napkin like an

accordion starting at either
narrow end. Leave one end
with 2-3 inches of unfolded
napkin to support the
standing fan.
4. Fold the napkin in half with
the accordion folds on the
outside.
5. Grasp the unfolded corners

where they meet on the open
end and fold them in
diagonally, tucking them
under the accordion folds.

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6. Open it and stand it up. A
beautiful fan for a beautiful
dinner.
CROWN NAPKIN FOLD

front of you.

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diagonally.
3. Orient the napkin so the

open ends are pointing away
from you.
4. Fold the right-corner up so

that the point rests directly
on top of the middle-corner.
The edge of this new flap
should lay on the center line
of the napkin.
5. Repeat step four on the other
side, bringing the left-most
corner up to meet the middle-
corner, creating a diamond
shape.
6. Fold the bottom of the napkin

up about 2/4’s of the way
and press this fold down well.

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7. Fold the smaller triangle
down so the point rests on
the near edge of the napkin.
Press.
8. Curl the left and right sides

of the napkin up so they meet
in the middle and tuck one
into the other.
9. Stand it up and tug at it

where needed to even it up
and round it out. If your
napkins are too limp then
think of starch as napkin
viagra and make them good
and stiff.
ARROW NAPKIN FOLD

front of you

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orient the open end towards
you
3. Fold the far-right corner over

to the center of the side that
is closest to you. The edge of
this fold should run down the
center of the napkin.

other side, folding the far-left
corner in to rest alongside the
previous fold.
5. Fold the right-flap out

diagonally so that its 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.
Pretty easy, huh?
CANDLE NAPKIN FOLD

front of you.

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diagonally.
3. Orient the napkin so the open

ends point away from you.
4. Fold the long side up just

about an inch. Press this fold
down well or it will interfere
with the next step.
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. Put those
matches down, it’s not a real
candle.

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FANCY SILVERWARE POUCH NAPKIN FOLD
front of you.

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orient the open end toward
you.
3. Fold the napkin into

quarters.
4. Orient the napkin so the

open corner is facing away
and to the right.
5. Roll the top-most layer of

napkin diagonally down to
the center and press it flat.
6. Roll the next layer down until

it meets the first and press
that one as well.

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7. Repeat the last step once
more.
8. Turn the napkin over.
9. Fold the right side back

about 1/3 of the way and
press it down.
10. Fold the left side back also

about 1/2 of the way and
press.

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11. Flip it over and insert the
food poker, slicer, and
scooper. So, what’s for
dinner?
Self-Check 1.3-2
Matching type: Match the Column A to the Column B. Write the letter that
best corresponds to your answer on the space provided before each number.
___1. The Standing Fan Napkin Fold a.
___2 Arrow Napkin Fold b.

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___3. The Bird of Paradise Napkin Fold c.
___4. The Bishop’s Hot Napkin Fold d.
___5. Pyramid Napkin Fold e.
Answer Key for Self-Check 1.3-2

Matching type
1. C
2. A
3. D
4. E
5. B

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TASK SHEET 1.3-2
Title: Perform Basic Table Napkin Folding

Given the figures on the different table napkin
fold, you should be able to demonstrate the 10
basic folds and identify them under time
pressure.
Equipment : Service equipment
1. Prepare all the materials needed

Steps/Procedure:
2. Perform the 10 basic table napkin folds and
two special folds within 2 minutes.
3. Properly fold and appropriately laid the
cloth napkins on the table according to the
napkin folding style procedure.
4. Use appropriate table appointments when

presenting the fold.
5. Name each napkin folding styles
6. Observe occupational health and safety in
performing the task
7. Present the demonstration within the
allotted time

Assessment Method: Portfolio

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Criteria Yes No
Did you…
1. Prepare all the materials needed?
2. Perform the 10 basic table napkin folds and two
special folds within 2 minutes?
3. Properly fold and appropriately laid the cloth napkins
on the table according to the napkin folding style
procedure?
4. Use appropriate table appointments when presenting
the fold?
5. Name each napkin folding styles?
performing the task?
7. Present the demonstration within the allotted time?
Information Sheet No. 1.3-3

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Table Skirting
1. Identify the different materials used in table skirting.
2. Enumerate the basic styles of table skirting.
3. Perform table skirting.
In this section, it will provide information on different basic designs

and illustrations of table skirting suitable for such occasions.
Introduction
Nothing against all stemware and dinnerware and no offense to the
flat wares and other essential pieces but few of us patiently work our way
through assembling and arranging everything in particular to the
appearance of our buffet tables. Today, table skirting can take its own cue
from the everyday world – and grow more naturally out of the spirit of such
event.
The changing seasons, the holidays, the food to be served even the
location of the buffet table can provide inspiration. Thus, creating charming
settings for such event is empirical. Table skirting gives your table setting an
artistic effect and evoke any mood you wish for such occasion. Table setting
is a cloth or paper draped from the edge of the table to the floor. The art of
clothing the table to covered its undesirable parts. It is done to make the
occasion special. Normally covers the front and sides of the table, but not
the top. A table skirt can be pleated or not. It can cover the front and sides
of the table or not, back and sides.

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Materials Needed in Table Skirting
1. Tablecloth
2. Skirting cloth (usually 25 yards)
3. Pins
4. Thumb tacks
5. Sequins
6. Tassels
7. Beads
Functions
1. Use to cover the legs of the table from view in decorative way.
2. Gives elegance to the tables usually in celebrations.
3. Creates uninterrupted and attractive visual impressions.
4. Provide complete modesty for those people seated at the table.
5. Use in banquets, business or formal meetings, party tables and theme
events.
Guidelines
1. Check if the legs of the table are tight and sturdy.
2. Make sure that the tablecloth is well-pressed and doesn’t create a
wrinkle.
3. Tablecloths are always white in color to observe if the table is
hygienic or not. But there are some instances where colored
tablecloths are used like in themed events which are necessary.
4. If possible, pins and thumbtacks are not visible. If visible, manage to
make presentable and not disturbing.
5. Assess and observe the gap between the edge of the skirting cloth and
the floor. There should be a ½ inch to 1-inch gap in between.

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6. Make sure that the tablecloth is bent much and not loose. It may
affect the overall appearance of your work.
7. Utilize the balance and harmony in making a table skirting work.
8. Direct safety and sanitation at all times to prevent further accidents.
9. Clean as you go (CAYGO).
Principles
1. Form – is defined as the overall profile for your work.
2. Accent – things that you place which gives emphasis to the skirting.
It may be sequins, tassels etc.
3. Texture – the state of materials used. Whether coarse, smooth, shiny,
etc.
4. Contrast – it is where opposite attracts to each other. May be in color
combination or in general look with the flowers.
5. Space – refers to the gap within the table skirting techniques used.
6. Harmony – this indicates a fused and unified look for the skirting
creation
7. Balance and Proportion – simply denotes that what is on the right
side should be also what is in the left. It must look perfectly the same
at which angle you may see.
The Rule “Secure the First Side before the Other”
1. Place the tablecloth on top of the table.
2. Secure first the narrow sides. Put thumbtacks on the first side.
Afterwards, pull the cloth and put some thumbtacks on the opposite
side.
3. Do the same thing on wide sides of the table.
The Parts

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1. Unseen – also tagged as the back part. It is the area not usually seen
when facing the table. It is when the guest’s lap is positioned.
2. Side – there are two sides: right and left. Area next to the unseen.
Simple and normally basic technique is used.
3. Pillars – part where it creates a separation between the sides and the
focal.
4. Focal – the front part. Usually given attention and is the center of
attraction, a mixed of the basic and advance technique is used and
placed in this part.
The Table Setups

Table skirting is usually applied for buffet table setups for different
occasions. Forms and sizes differ but what’s important is that they are
connected to each other for us to perform table skirting. Below are some
buffet table setups where we could apply our skill.
https://www.google.com/imgres?imgurl= https://www.google.com/imgres?imgurl=
The Designs
Now, get ready to practice your creative skill competency on table skirting!

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A. First Technique: Setting the Top Cloth
1. Spread the tablecloth across the table.
Make sure the surface is free from any
bulges for this will affect the outcome
of the design.
2. Tightly pin the excess garment of the
tablecloth using thumbtacks to the
under portion of the table. Make sure it
is very tight for this will be the base of www.pinterest.com
our designs.
B. Second Technique: Single Pleats

1. Use thumbtacks to tightly hold the
skirting cloth and tablecloth to the
table.
2. Measure or estimate the length of the
pleats of your chosen design.
3. Pin the skirting cloth base on the
length of the pleats you want to make.
4. Fold the skirting cloth according to www.creativitywindow.com
your length and pin the edge. Use this to measure the length of the
next pleats and mark it with a pin. This is done to maintain its
proportion and consistency.
5. Fold back the skirting cloth and pin it. Now, you already have the first
pleats.
6. Repeat the procedures to make the next pleats.
7. Finish three consecutive single pleats.

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C. Third Technique: Double Pleats
1. To start the double pleats,
repeat the procedures done in
the single pleats.
2. Get the half measurement of
your desired length and pin it.
www.prestigelines.com
3. Fold the cloth twice the length
of the latter. (Half
measurement.
4. To maintain the consistency
and its proportion, use the
latter to measure the next
pleats and mark it using the
pin.
5. the center of the folded cloth,
spread it towards the base and Imall.com
pin both sides.

6. The final output – three double pleats.
D.Fourth Technique: Diamond Pleats

1. Do the procedures for the single pleats.
2. Repeat the procedures but
make sure you have ½ or ¼
space of your desired length for
every folded cloth. Make
PDFCOFFEE.COM

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consecutive folds that would be divisible by two (we will pin it
together).
3. Now, measure the space between the folds just to make sure.
4. Pin the measured spaces.
5. Start the next folds from the
measured spaces.
6. Get the center of the fold and
press it. This is called a candle.
Make sure that the candle will
all be aligned with each other. www.pinterest.com
7. Put the two candles and pin it

together.
8. Do the same for every candle.
9. Put the two folds together from the pinned candles.
10. Do the same procedures for the next folds; make sure that all pons is
aligned properly.
11. Diamonds made from ten candles.
E. Fifth Technique: Diamond Pleats for Corners (Pillars)

1. Do the procedures when making candles but disregard putting spaces
for every fold.
2. Repeat the procedure until you get the desired number of pleats.
3. Use the first fold to measure the next folds.
4. Pin every fold. Repeat the
procedures, making folds that will be
divisible by two.
5. Press the center of the folds to make
candles.

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www.youtube.com
6. Get the two folds from the center and pin it.
7. Get the candles from the left and pin it to the paired candles.
8. Do the same procedure to the right side.
9. Get the next pleat to the left and pin it again. Have a small length of
allowance for every pin.
10. Do the same procedure in the right side.
11. Do the procedures when making a diamond (gather the pleats together
and make the shape).
12. Make sure that the small diamonds made were all in proportion.
13. Sample diamond corner.
F. Sixth Technique: Butterfly Pleats

1. Make several folds from the lower
edge of the skirting cloth.
2. Pin the folds together making a
crumpled cloth.
3. Arrange both sides of the folded
and pinned pleats.
https://www.google.com/url?sa=i&url=
4. Spread both sides to make a
beautiful butterfly.
G.Seventh Technique: Rose Pleats

1. Repeat the procedures for
making a butterfly in a corner
or pillar.
2. Arrange the right side of the
folds, gathering the garment
together and pinning it.
https://www.google.com/url?sa=i&url=

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3. Repeat procedure number
4. Make as many clusters as you can, depending on your chosen design.
5. Insert your finger to the back of the fold and pull it, arranging it very
beautifully.
6. Repeat the steps for the next folds.
7. Three roses were made. This is also called ruffles
The skirting designs can be made out of anything in your mind. You
could make any design you wish based on how creative you can get! Here
are some of the creative tables skirting designs and concepts for your
www.youtube.com
practice

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https://www.academia.edu/34076849/CBLM?
fbclid=IwAR0i5Qe0IjO3a2RknrtJRit7GKSZNcLmG1ALNCdAQU8wT_jyZo_MeftWjEg
www.youtube.com

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Self-check 1.3-3
Matching type: Match the Column A to the Column B. Write the letter that
best corresponds to your answer on the space provided before each number.
___1. Rose pleats a.
___2 Diamond pleats b.
___3. Single pleats c.
___4. Double pleats d.
___5. Butterfly pleats e.

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Answer Key for Self-Check 1.3-3
Matching type
1. E
2. D
3. A
4. B
5. C

Issued by:
TASK SHEET 1.3-2
Title: Perform Creative Table Skirting
Given the figures on the different table skirting

techniques, you should be able to demonstrate
the seven techniques and identify them under
time pressure.
Supplies/Materials table, tablecloth, skirting cloth, pins,

thumbtacks, beads, sequin, tassel
Equipment : Service equipment
1. Prepare all the materials needed

Steps/Procedure:
2. Perform the seven-table skirting technique
individually and identify them
3. Finish each technique only within 5
minutes
4. Properly and appropriately execute the
table skirting designs according to the
required style.
5. Appropriately demonstrate the
presentation of the table skirting designs
using the correct procedure.
performing the task
7. Present the demonstration within the

Issued by:
allocated time
Assessment Method: Portfolio

Criteria Yes No
Did you…?
1. Prepare all the materials needed?
2. Perform the seven-table skirting technique
individually and identify them?
3. Finish each technique only within 1 minute?
4. Properly and appropriately execute the table skirting
designs according to the required style?
5. Appropriately demonstrate the presentation of the
table skirting designs using the correct procedure?
performing the task?
7. Present the demonstration within the allotted time?

Issued by:
Information Sheet 1.3-4
Banquet Set-Up Styles
After reading this INFORMATION SHEET, YOU MUST be able to:
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 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 is guest below 50.Fig. 2 gives a

Issued by:
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
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.

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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)
Self-Check 1.3-4

Issued by:
Enumeration: Answer the following question. Write your answer on a
separate sheet of paper.
1. What is banquet?
2. Differentiate buffet and sit-down banquet style?
Answer Key 1.3-4

Issued by:
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.
JOB SHEET LO 1.3-1
Title: Perform Different Table Setting

Issued by:
Given the necessary materials, tools, supplies and
equipment, you must be able to create at least 4
table setting (Ala carte,American, French and
Russian)
 Flatware
 Silver ware
Supplies/Materials
 Glassware
 Hollowware
Equipment Tables, chairs, cloths, placemats and trolleys
1. Checks the condition of different service

wares
2. Collects all the service wares need for table
setting
3. Bring and arrange all service wares in the
Steps/Procedure: station
4. Checks tables and chairs condition
5. Clean and skirt table
6. Set up the service wares depend on the type
of set-up given by the trainer
7. Double check the set up
8. Present the set up to the headwaiter for
checking
Assessment Method: Performance criteria checklist
Performance Criteria Checklist for Job Sheet 1.3.1
CRITERIA YES NO

Issued by:
Are the service wares serviceable?
Are the service wares transported from pantry to station

using appropriate trays or trolley with cover?
Are the service wares arranged and stacked in the

station properly for pass and safe service?
Are the tables set ups performed based on standard

operating procedures required by the headwaiter?
Is the proper handling of tools and equipment observed?
Did you wear proper personal protective equipment in

setting up to avoid direct contact with the service wares?
Did you washed your hands before performing the set-

up?

Issued by:

GuardianoLaica Mae CBLM

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Competency-Based Learning Materials

Sector: Tourism (Hotel and Restaurant)

Qualification title: Food and Beverage Services NC II

Unit of Competency: Prepare the Dining Room/Restaurant Area for

Module title: Preparing the Dining Room/Restaurant Area for

Laica Mae V. Guardiano

Qualification: Date Developed: Document No.

Welcome to the module in “Preparing the Dining Room/Restaurant Area

Recognition of Prior Learning (RPL)

Qualification: Date Developed: Document No.

Qualification: Date Developed: Document No.

Performance Criteria Checklist

Self-Check Answer Key

Learning Outcome Summary

Qualification: Date Developed: Document No.

No. Unit of Competency Module Title Code

Prepare the dining Preparing the dining

Promote Food and Promoting food and TRS512389

Provide food and Providing food and

Provide room service Providing room service TRS512391

Receive and handle Receiving and handling TRS512392

Qualification: Date Developed: Document No.

MODULE TITLE: Preparing the dining room/ restaurant area

MODULE DESCRIPTOR: This unit covers the knowledge and skills

NOMINAL DURATION: 60 hrs.

At the end of this module, the trainee must be able to:

LO1. Take table reservations

LO1. Take table reservations

Qualification: Date Developed: Document No.

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

4. Cleanliness and condition of all tables, tableware and dining room

5. Water pitchers and ice buckets are filled.

6. Electrical appliance or equipment like coffee pots, tea pots, plate

LO3. Set up the tables in the dining area

1. Tables are set according to the standards of the food service

2. In cases where the menu is pre-arranged or fixed, covers are set

Qualification: Date Developed: Document No.

5. Buffet or display tables are skirted properly considering symmetry,

LO4. Set the mood/ambiance of the dining area

1. Lights are adjusted according to time of the day.

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

6. Decorations are set-up according to theme or concept of the dining

Qualification: Date Developed: Document No.

Set up the tables in the dining area

2. In cases where the menu is pre-arranged or fixed, covers are set

5. Buffet or display tables are skirted properly considering symmetry,

Qualification: Date Developed: Document No.

Qualification: Date Developed: Document No.

Qualification: Date Developed: Document No.

Learning Outcome 3: Set up the tables in the dining area

Learning Activities Special Instructions

Read information sheet 1.3-1 Table In this Learning outcome, you

Answer self-check 1.3-2 in your LMS ensure that knowledge of the

Qualification: Date Developed: Document No.

Answer trainer’s critical questions After doing all activities of this

Check performance using

Qualification: Date Developed: Document No.