OCCUPATIONAL SKILLS DEVELOPMENT

SHORT COURSE
For
Papua New Guinea Non-Formal Sector

RESTAURANT SERVICE
Table Setting TH025i

RATIONALE

This short course was developed as a resource material for the trainer. The
course developed is to assist small guest house operators in the rural areas or
in the community and aims to provide opportunities for participants to acquire
relevant knowledge and skills in table presentation and to be able to apply the
skills in set-up of guest houses.

p o box 1097, waigani

national capital district
papua new guinea.

tel: (675) 323 2633 The development of this short course was sponsored by the ADB-PNG
fax: (675) 323 0944 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and
produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT
(STRU)
NOT FOR SALE
 Table setting

TABLE OF CONTENT

CONTENTS PAGES

Course Outline 2

Competency Profile 3
• Table setting

Curriculum Guide 4

Overview of Learning Outcomes 5–6

• Equipment and items
• The buffet meal set up
• The four course formal meal set up
• The informal meal set up
• The casual meal set up

Appendix 7–9
• Introduction
• Instructional notes

Attachments 9
• Words and meaning

Acknowledgement 10

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 Table setting

COURSE OUTLINE: Table setting

Program: TOURISM AND HOSPITALITY
Course: RESTAURANT SERVICE
Module code: TH025i
Module name: Table Setting

Module1:
Table setting

Module 2:
Napkin fold

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COMPETENCY PROFILE: Table setting

Duty Task

A. Table A1. Identify equipment A2. Set up a buffet A3. Set up a four
setting and items meal table setting course formal meal
table setting

A4. Set up a informal A5. Set up a casual

table setting table setting

B. Napkin B1. Identify equipment B2. Double storm sail B3. Flag fold
fold and materials to fold
use

B4. Candle fold B5. Cockle shell fold B6. Standing fan fold

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 Table setting

CURRICULUM GUIDE
Program: TOURISM AND HOSPITALITY
Course: RESTAURANT SERVICE
Module code: TH025i
Module name: Table Setting
Nominal duration The module will take approximately 3 hours to be completed.
Module Purpose: The purpose of the module is to impart and equip participants with
essential skills and knowledge in table setting.
Prerequisites: There are no pre-requisite to this module.
Content: A1. Equipment and items
A2. The buffet meal set up
A3. The four course formal meal set up
A4. The informal meal set up
A5. The casual meal set up
Suggested delivery method: The short course will be delivered in a practical, hands-on manner.
1. Explanation (what we will do) 5%
2. Demonstration (how we will do it) 15%
3. Implementation (now you do it) 70%
4. Evaluation (how good did we do it) 10%
Instructor: The trainer preferred will be a certified trainer from the catering
industry.
Assessment condition: In a proper kitchen set area for training;
• tables
• chair
• proper ventilation
Evaluation: The participant will be evaluated from the completed fold.
Reference: Winn-Dixie Stores, Inc., 5050 Edgewood Court, Jacksonville, FL 32254

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Overview of Learning Outcomes Teaching Strategy:

By successfully completion of the module the Learning activities for the trainee must include
participants will be able to identify items to use in the instructor to;
table setting and demonstrate all four types of 2.1 Identify the type of table setting.
table setting: 2.2 Explain and demonstrated buffet meal setting.
A1. Equipment and items
Assessment condition:
A2. The buffet meal set up
In a classroom situation or a training hall where
A3. The four course formal meal set up all participants are provided with a;
A4. The informal meal set up • Napkins
A5. The casual meal set up • Table condiments
• Table cloth
• Utensils
APPENDIX 1: Training and Assessment Guide • Training notes
Task A1: Equipment and items. Assessment criteria:
Suggested minimum instructional time: 30 minutes The trainee has;
2.1.1 Outlined the type of table setting:
Learning outcome A1.1:
a. Buffet meal setting.
• Identify equipment and items to use.
2.2.2 Demonstrated setting buffet meal table
Teaching strategy: setting.
1.1 Identify equipment and items to use.
Assessment method:
1.2 Explain use of each equipment and items.
• Checklist
Assessment condition: • Observation
In a classroom situation or a training hall where • Practical demonstration
all participants are provided with a;
• Napkins
• Table condiments
APPENDIX 3: Training and Assessment Guide
• Table cloth
• Chair Task A3: Four course formal meal table set up.
• Utensils Suggested minimum instructional time: 30 minutes

• Training notes
Learning outcome A3.1:
Assessment criteria: • Set up a four course formal meal table setting.
The trainee has;
Teaching Strategy:
1.1.1 Listed equipment and items to use. Learning activities for the trainee must include
1.2.2 Outlined use of each equipment and items. the instructor to;
3.1 Identify the type of table setting.
Assessment method:
• Checklist 3.2 Explain and demonstrated the four course
formal meal setting.
• Observation,
• Practical demonstration Assessment condition:
In a classroom situation or a training hall where
all participants are provided with a;
• Napkins
APPENDIX 2: Training and Assessment Guide
• Table condiments
• Table cloth
Task A2: Buffet meal table set up.
• Utensils
Suggested minimum instructional time: 30 minutes
• Training notes
Learning outcome A2.1:
• Set up a buffet meal setting.

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Assessment criteria: APPENDIX 5: Training and Assessment Guide

The trainee has;
Task A5: Casual meal table set up.
3.1.1 Outlined the type of table setting.
Suggested minimum instructional time: 30 minutes
a. Four course formal meal table setting.
3.2.2 Demonstrated setting the four course Learning outcome A5:1
formal meal table setting. • Set up a casual meal table setting.
Assessment method: Teaching Strategy:
• Checklist Learning activities for the trainee must include
• Observation the instructor to;
• Practical demonstration 5.1 Identify the type of meal table setting.
5.2 Explain and demonstrated casual meal table
setting.
APPENDIX 4: Training and Assessment Guide Assessment condition:
In a classroom situation or a training hall where
Task A4: Informal meal table set up.
all participants are provided with a;
Suggested minimum instructional time: 30 minutes
• Napkins
Learning outcome A4.1: • Table condiments
• Set up a informal meal table setting. • Table cloth
• Utensils
Teaching Strategy:
Learning activities for the trainee must include • Training notes
the instructor to;
Assessment criteria:
4.1 Identify the type of meal setting. The trainee has;
4.2 Explain and demonstrated the informal meal 5.1.1 Outline the type of meal table setting:
setting set up.
a. casual meal table setting.
Assessment condition: 5.2.2 Demonstrated casual meal table setting.
In a classroom situation or a training hall where
all participants are provided with a; Assessment method:
• Checklist
• Napkins
• Observation
• Table condiments
• Practical demonstration
• Table cloth
• Utensils
• Training notes

Assessment criteria:
The trainee has;
4.1.1 Outlined the type of table setting:
a. Informal meal table setting.
4.2.2 Demonstrated informal meal table setting.

Assessment method:
• Checklist
• Observation
• Practical demonstration

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APPENDIX 6 China and Silverware

Decide on a menu and then do an inventory of
INTRODUCTION
your china and silverware. Do you have all of the
There is no single correct way to set a table, so
appropriate pieces? If not, you may either decide
do what is functional for your serving needs of
to change the menu or purchase additional pieces
setting a table and pleasing to your eye. Most of
to accommodate the menu of choice. If you have
us are familiar with casual and informal settings.
determined a date, begin by making certain you
These allow us the flexibility to mix and match
have made arrangements to have the additional
dinnerware patterns, flatware and glassware.
help you will need for kitchen and serving. A
Formal settings are more rigid, with a symmetrical catering service might be the answer to all of your
balance. Appetizers, soups and salads are set in needs. They will prepare the meal, set the table
place on top of a show plate (service plate) that and serve the meal. In many cases they even clean
remains until it is replaced by the main entree up after the meal. Sometimes they even provide
dinner plate. Napkins are never placed on the some serving pieces, but usually it is up to the
service plate, but are traditionally placed to the left. hostess to provide china and silverware.
TRAINING NOTES The Table Centerpiece
This can be flowers, a piece of sculpture, a bowl
A1: Equipment and items with floating candles, fall leaves or spring vines,
arrangements of fruits, vegetables or both. Just
keep it low so that a tall floral arrangement
TABLE SETTINGS doesn't prohibit conversation across the table.
Setting a nice table for a dining occasion can be
Candles for the Table
as formal or informal as you wish to make it.
Keep it simple because as the flowers can block
There are a few things that should be taken into
the view of the person across the table, so can
consideration when you plan a table setting.
the candles if you use a large candelabra. There
1. Will I be setting a formal or informal dining table? are so many beautiful candles that you can do
2. Do I have all of the appropriate silver or wonders. A small cluster of round or square
flatware and dishes to accommodate the type candles next to the centerpiece would be very
of table setting I desire? nice. An individual candle in front of each diner
3. What kind of centerpiece will I be using? would also give some indirect light.
4. What kind of candles will I be using? Table Linens
5. What kind of linens will I be using? If your dining table is wood finish, you must
protect it with table pads made for the size of your
Formal or Informal table. If that is the case, you will be using a full
A true formal dinner will require several types of tablecloth to cover the table pads. For a formal
dishes and silverware. Chargers may or may not dinner, white is usually used, but for special events
be used. Several courses of small amounts each you certainly can use pastels or subtle patterned
will be served and removed along with several cloths. If the event is less formal or is a breakfast
wines. Unless you plan to be bouncing up and or luncheon, bring in color to compliment your
down during the dinner, you will need to have dishes and silverware. You can even tailor the
serving people and additional help in the kitchen mats or tablecloth, dishes, flatware and glassware
to do last minute cooking and serving of the food to the type of cuisine you are serving. For instance,
for each course. The help needs to be schooled in if the dinner is to be a meal of Asian cuisine, you
formal entertaining. might want to have a plain tablecloth with bamboo
mats, silverware with bamboo handles, dishes and
glassware with an Oriental flavor. Napkins should
also complement the décor.

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 Table setting

INSTRUCTIONAL NOTES • name (for place card)

• soup bowl (on soup bowl)
A2: Buffet meal table set-up
• plate (on plate)
SETTING THE TABLE • salad fork (smaller fork, closer to napkin, on left)
In these module samples of table setting will be • dinner fork (larger fork, closer to plate)
displayed a buffet setup, casual, formal and • service plate (in centre setting until replaced
informal settings, along with appropriate meal by dinner plate)
courses. • dinner plate (in centre setting)
Simple Buffet Setup • bread-and-butter plate (above forks, left of
dinner plate)
• bread-and-butter knife (placed across bread-
and-butter plate)
• soup bowl (on service plate)
• salad knife (smaller knife, between spoon,
dinner knife on right (side of plate)
• dinner knife (larger knife, next to plate.)
• napkin (napkin, on left, to left of forks)
• soup spoon (soup spoon on far right of knives)
• water goblet (goblet to farthest left)
• white wine (goblet in centre)
Beverages could also be stationed on a tea cart or • red wine (goblet, far right)
another table nearby, especially if your dining
table is placed against a wall. Example of Formal Dinner
1. First course could include appetizer (e.g.,
Best bets for a buffet: shrimp cocktail).
• Flatware and napkins should be the final items 2. Second course - soup (e.g., lobster bisque).
to be picked up. 3. Salad (e.g., Caesar salad).
• Napkins rolled around flatware simplify things. 4. Entree (includes vegetable). Fish, beef, poultry
• Consider setting up beverages at a separate and pork.
table. 5. Dessert (e.g., cheesecake).
• Meats should be pre-sliced.
Note: A sorbet (a fruit sherbet) to cleanse the
palate would be offered between the salad and
A3: Four course formal meal set-up
entree.

Example of a Four-Course Formal Meal Table A4: Informal meal table set-up
Setting
Example of Informal Table Setting
• dinner plate (in centre of setting)
• salad plate (to left of forks)
• bread-and-butter plate (above forks, left of
dinner plate)
• bread-and-butter knife (placed across plate)
• dinner fork (larger fork, to left of plate)
• salad fork (smaller fork, to left of dinner fork)
• dinner knife (larger knife, to right of plate)
• salad knife (smaller knife, to right of dinner
knife)
• water goblet (to upper right of plate, left glass
of the two, and larger)
(Service plate will be replaced by dinner plate.
Dessert will be served separately.) • wine goblet (right of water goblet and smaller)

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• dinner napkin (could be placed in centre of ATTACHMENTS

plate)
GLOSSARY

Terms Definition
Appetizer A food or drink served usually
before a meal to stimulate the
appetite.
Beverage A name applied to various kinds
of drinks.
Buffet meal Is a meal-serving system where
patrons serve themselves.
Entree First course of meal.
Casual dinner Informal and relaxed.
Dessert A dish served as the last course
of a meal.
Example of an Informal Dinner
1. First course (soup, fruit, shellfish or appetizer). Flatware Articles for the table, such as
china or silverware, that are more
2. Salad. or less flat, as distinguished from
3. Entree (includes vegetable). hollow ware.
4. Dessert. Formal dinner Is any meal consisting of multiple
courses.
A5: Casual meal table set-up
Informal dinner Fewer eating utensils are used.
Example of Casual Table Setting Serving dishes are placed on the
table.
• dinner plate (in centre of setting)
Salad A dish of raw leafy green
• salad plate (upper left) vegetables, often tossed with
• beverage glass (to upper right of plate) pieces of other raw or cooked
vegetables, fruit, cheese, or other
• dinner fork (larger fork, to left of plate) ingredients.
• salad fork (smaller fork, to left of dinner fork)
Silverware Tableware made of silver or silver
• dinner knife (larger knife, to right of plate) plate or pewter or stainless steel.
• teaspoon (to right of knife) Table linen Linens for the dining tables.
• dinner napkin (could be placed in centre of
plate)

Example of a Casual Luncheon

1. First course - optional (soup or salad).
2. Entree (includes vegetable).
3. Dessert.

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Acknowledgement

This short course module, developed in Papua New Guinea, is based on the competency-based training
model.
The Skills Training Resources Unit (STRU) of Employment Oriented Skills Developments Project
(EOSDP) in conjunction with Education Department (TVET) division and the implementing agency
Department for Community Development Services wish to express their thanks to the people who have
contributed in producing the module.
We hope it will provide basic knowledge and skills for the informal and the formal sectors especially
the women and youth to be employed or self-employed through having better skills for tomorrow.

10 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT

p o box 1097, waigani
national capital district
papua new guinea.

tel: (675) 323 2633

fax: (675) 323 0944

The development of this short course was

sponsored by the ADB-PNG
EMPLOYMENT SKILLS DEVELOPMENT
PROJECT (EOSDP) and produced by
curriculum officers at the SKILLS
TRAINING RESOURCES UNIT (STRU)