FOOD AND BEVERAGE

SERVICES NC II
Technical-Vocational-Livelihood
QUARTER I
Core 1: Prepare the Dining Room/Restaurant Area for Service

MODULE 2 Week 2
Technical-Vocational-Livelihood

FOOD AND BEVERAGE SERVICES

Quarter 1 - Prepare the Dining Room/Restaurant Area for Service (Module 2)

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ownership over them.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

Author: MA. ROWENA R. ROMERO - Teacher II (Bote Integrated School)

Editor: REASHIELA L. KHAN - Teacher III (Calatagan HS)

Reviewers: CHRISTIE L. ALVAREZ – Education Program Supervisor II
AMELIA B. CABRERA – Education Program Supervisor I
AILEEN A. TABILOG - Assistant Principal (SMRDHS-Mabato Annex)
ALLAN M. BENOYO – Master teacher I (San Andres VS)

Layout: MA. ROWENA R. ROMERO - Teacher II (Bote Integrated School)

Introduction

In module 1, you learned the skills on how to take table reservations and prepare
service stations and equipment which are the first two skills needed in preparing dining
area/restaurant for service.

This module is the continuation of Module 1; it contains two skills, which are setting
up tables in, and setting the mood/ambiance of the dining area.

In this module, you will perform more activities to ensure that you completely
develop the skills you need to prepare the dining area/restaurant for service.

This module contains the following:

Pre-Test Determines your prior learning about these
learning competencies.
Definition of Technical Serves as a guide for you to understand the
Terms terms used in this module.

Lesson Information Provides you with meaningful knowledge and

skills that will help you to engage with and
develop your skills, knowledge and
understanding about these competencies.
Practice Task 1 Contains the Trial Round Test.

Practice Task 2 Contains the Challenger Round Test.

Practice Task 3 Contains the Expert Round Test.

Assignment Offers additional activities to reinforce your

learning.
Post Test Determines your learning after the lesson.

References Lists the sources of information.

Answer Key Provides the answer key in every practice

task
This module is designed to prepare you in the FBS track by providing you hands-
on activities that you can enjoy doing even at your home. The requirement is that you
master the competencies in the preceding module before you proceed to the next. You
can ask me whenever you need clarifications about the confusing concepts and difficult
activities that you will encounter in this module.
Have a fun and meaningful experience in taking this specialization!

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Learning Objectives

At the end of the lesson, you are expected to:

LO 3 Set up tables in the dining area

3.1 Set the table according to the standard of the food service establishment.
3.2 Set covers correctly according to the predetermined menu.
3.3 Wipe and polish tableware and glassware before they are set up on the table.
3.4 Fold properly and lay cloth napkins on the table appropriately according to
napkins folding style
3.5 Skirt properly buffet or display tables taking account symmetry, balance, and
harmony in size and design.
LO 4 Set the mood/ambiance of the dining area
4.1 Adjust light according to the time of the day.
4.2 Arrange tables, chairs, and other dining room furniture to ensure the comfort
and convenience of the guest.
4.3 Play appropriate music when applicable.
4.4 Clean and dry floors and carpets.
4.5 Adjust air condition or cooling units for the comfort of the guest.
4.6 Set up decorations according to the theme or concept of the dining room.

Pre-Test

Multiple Choice: In your Activity Notebook, copy the letter of the correct answer in
every item.

1. Which of the following refers to the way a table with tableware is set for serving?
a. Table Linens c. Table Arrangement
b. Table Setting d. Table Napkin

2. This is placed on the table to make it accessible to the guests and to contribute to
the presentation of the cover.
a. Table Skirting c. Table Napkin
b. Table Linen d. Table Setting

3. It used to decorate tables for different occasions, to add elegance on the mood,
and to actually cover the table.
a. Table Napkin c. Charger
b. Table Linen d. Table Skirting

4. This is a popular kind of skirting due to its simplicity and affordability.

a. French Box Pleat c. Plastic
b. Box Pleat d. Gathered or Shirred

5. Which of the following should be consistent to create a harmonious atmosphere?

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 a. Décor c. Music
b. Views d. Lighting

Definition of Technical Terms

A la carte - an item in the menu that is priced and ordered separately

or individually

Ambiance - the mood or feeling in a particular place

Cover - another name for a place setting; a combination of flatware,

dishes, glasses, and linens that are appropriate for the food
served. A cover is approximately 20 to 24 inches long by
15 inches deep. It is the individual’s place at the table.

Fine dining - a style of eating which takes place in high-end restaurants,

often in a formal setting

Semi a la carte - an entrée accompanied by standard components

Side stand - a waiter station

Station mise en place - the preparation of a waiter’s station in a food service

Table D’hote - a complete meal at a set price

Learning Outcome 3: SET UP TABLES IN THE DINING AREA

Learning Information 3.1

Setting Tables in Accordance with the Standards

All members of the front-of-the-house should be knowledgeable on the correct

table setting. Each member will be assigned a certain number of tables. This is called your
station. Every table on your station must be properly set before service is given. This
includes clean linen, polished silverware, shining glassware, and spotless china.
Cover

The cover is the space where one place is set. A place

includes linen, silver, china, and glass. It measures about 24 inches
by 15 inches.
The menu and service style determine the type of table
cover. The cover can be a simple napkin and bread and butter plate,
or it can be an elaborate arrangement of show plates, cutlery for each course, water glass,

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and three wine glasses. Table linens add to a sense of elegance and formality, and also
help reduce noise.

There are two major types of cover: the a la carte cover and the table d’hôte cover.

A La Carte Cover

The term ‘a la carte’ means ‘from the card menu.’ This suggests that items on the
menu are individually priced. Usually, menu items are classified as entrees, salads, mains,
and desserts.

In this type of cover, the cutlery and flatware to be used are laid before the course
in which they are needed. For example, a salad plate and a salad fork will only be laid on
the table by the time the salad will be served to the guest. The dinner plate will only be laid
when the entrée will be served. As a result, there will be no cutlery or flatware on the table
that will not be needed by the guest at any specific time.

The following items are needed for this type of cover.

■ dinner knife ■ dinner fork

■ bread and butter plate ■ butter spreader
■ wine glass ■ napkin
■ centerpieces (salt and pepper shakers, table numbers, vases, or tent cards)
An a la carte cover is very simple because of the nature of service. The server does
not know what the guest would order. The server can replace some of the items in the
original setup when needed based on the order of the guest.

Table d’hôte Cover

Table d’hôte means the table of the host. This type of menu has a set price for a
defined number of courses. The menu usually consists of two to four choices for entree
and main course and two choices for dessert. Hence, even if the guests do not consume
all the dishes included in the menu, they must still pay for the indicated price.

This cover is considered as the more elegant type. In this type of cover, cutlery and
flatware for the entire meal will be laid before the start of the meal or the first course. The
server removes the used and unnecessary items from time to time. In the list below, the
spoons, forks, flatware, and glassware will be removed as soon as they are already used
and no longer needed in the service. The flatware and cutlery included in the cover are
predetermined because of the set menu the foodservice establishment offers.

The service wares included in this cover are the following:

■ dinner knife ■ dinner fork

■ entrée knife and fork ■ dessert spoon and fork
■ a side plate and side knife ■ wine glass
■ napkin
■ centerpieces (salt and pepper shakers, table numbers, vases, or tent cards)

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Table Set-Up

The standard setup of restaurant and function rooms varies depending on the type
of service and the requirements of customers. Fine dining usually requires a pre-setup of
tables before the service begins. This may not be practical for casual dining cafeterias. For
banquets, a complete setup is required before the start of a function while the food is pre-
ordered. Requirements for a banquet setup are stated in an event order that is prepared
by the banquet office.

Standards of Table Set-Up

1. Completeness
o All needed utensils, such as tableware, glasses, and other equipment, are
set up on the table before serving orders.
o Coffee or tea must go with sugar and milk/creamer.
o Placemats are set up when the table is not covered with a tablecloth.
o Any required conditions are set up before services.
o Client requirements as stated in the event order are available and properly
installed before the start of the function.
o If pre-setup is required, the additional cutleries are to be added to the setup
once the order has been taken. This must be done before serving orders.

2. Cleanliness and Condition of Equipment

o All pre-set equipment must be immaculately clean, sanitized, wipe dry, and
free of spots or watermarks.

o There should be no wobbly tables and chairs.

o There should be no chipped, cracked, or stained glassware.
o No damaged, broken, or distorted cutleries are set up on the table.
o Linen is fresh, clean, and ironed, without holes, spots, or stains.
o Placemats are clean and without foul odor.

3. Balance and Uniformity

o There is even spacing between chairs and covers.
o Cutleries are spaced at least ½ inch from the edge.
o For the same order of drink or food, set up the same glass and cutleries in
all tables.
o Cutleries are aligned properly equidistant from the edge.

4. Order
o All service equipment is placed on the appropriate side of the cover.
o Glasses, cups with saucers, spoons, knives, and cocktail forks are placed
on the right side.
o Forks and side dishes are placed on the left side except for the cocktail fork.
o Folded paper napkins are placed on the left side underneath the fork.
o Water glasses are set up on the right side, about an inch on top of the dinner
knife.
o Required condiments and flower vases are placed at the center of the table.
o The cutleries are arranged in proper sequence following the order by which
course will be served.

5. Aesthetic Appeal
o The whole setup looks presentable.
o Presidential and buffet tables are skirted for banquet functions.
o Appropriate color combinations are used.

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 o No eyesore, such as dirty linens, stacks of extra tables and chairs, are seen
in the dining area.
o Appropriate centerpieces and other decors are used.

6. Timeliness
o Setup is completed on time at least 30 minutes prior to the start of
operations or banquet functions.

Table Setting

Table setting refers to the way a table is set with tableware for serving and eating.
The arrangement for a single diner is called a place setting. The arrangement varies
across cultures. The rules for laying a table are not rigid. They are followed to facilitate
dining and make the table neat.

The following are the basic rules for laying the tables:

1. Table linens have to be laid properly. A white cloth is preferred but not mandatory.
The only rule is to make sure that linen pattern and china patterns do not clash.

2. Chargers or dinner plates should be placed on the table first. Chargers are
decorative elements that are placed under the plates to add color or texture to the
table. Each plate should be set at the center of the place setting. The rest of the
components used to set a formal table will be set with the dinner plate in mind. If a
charger is used, soup and melon bowls will be placed on top. The charger will
generally be removed just before the main course.

3. Napkins. Linen napkins should be folded elegantly and placed at the center of the
dinner plate.

4. Silverware is to be placed in order of use. The first course will use silverware
farthest from the dinner plate, while the last course will utilize the silverware closest.
Place all silverware an inch from the table’s edge.

5. Set knives on the table to the right of the dinner plate. Only one knife is used in
cutting meat. However, up to three knives can be placed on the table in order of
use. Blades should face inward towards the table setting.

6. Forks are to be set to the left of the dinner plate in order of use. There are usually
three: one for seafood, one for the main course, and one for the salad. When dining
formally, salads are generally served at the end of the meal. Cocktail forks are
placed on the right side.

7. Spoons are set to the right of the knives in order of use. If there is a melon course,
the spoon will be set closest to the plate with the soup spoon on the end. If there
is a dessert spoon, it will be set above the plate. Coffee spoons are set on the
saucer when it’s time for dessert.

8. Glasses are set above the plate to the right in order of use. From left to right: water
glass, red wine glass, white wine glass, and champagne flute (if ordered).

9. Dessert plates and coffee or teacups will be set out after dinner. If a fork is to be
used with dessert, it will be placed on the dessert plate. A dessert spoon should be

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 placed above the dinner plate. Coffee spoons should be placed on the saucer.
Coffee or tea mugs are not used in a formal dinner.

Table Setup Procedure

A. Basic, Casual, and Formal Table Setting

1. Basic Table Setting Instructions:

o Lay the placemat on the
table.
o Put the dinner plate in the
middle of the placemat. Lay
the napkin to the left of the
plate.
o Place the fork on the napkin.
o To the right of the plate, place
the knife closest to the plate,
blade pointing in. Place the
spoon to the right of the knife.
(Note: The bottoms of the
utensils and the plate should all be level.)
o Place the water glass slightly above the plate, in between the plate and the
utensils, about where 1 p.m. would be on a clock face.

2. Casual Table Setting Instructions

o Lay the placemat on
the table.
o Put the dinner plate in
the middle of the
placemat.
o Place the salad plate
on top of the dinner
plate.
o If you’re starting with a
soup course, place the
soup bowlon top of the
salad plate.
o Lay a napkin to the left
of the charger.
o To the left of the plate, place the fork on the napkin.
o On the right of the plate, place the knife closest to the plate and then the spoon.
o Directly above the knife, place water glass.
o To the right and slightly above the water glass, place the wine glass or an
ordinary glass for another beverage.

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 3. Formal Dinner Table Setting Instruction
o Lay an ironed tablecloth on the
table.
o Set a charger at each seat.
o In the center of the charger,
place a soup bowl.
o Place the bread plate to the
top left of the charger
(between 10 and 11 p.m. on a
clock face).
o Lay a napkin to the left of the
charger.
o On the left of the charger,
place the salad fork on the
outside, and the dinner fork on the inside. You can put the forks on the napkin,
or for roomier settings, directly on the tablecloth between the napkin and the
charger.
o On the right of the charger, place the knife closest to the charger (blade facing
in towards the charger) and then the soup spoon. Note: All vertical flatware
(salad fork, dinner fork, knife, and soup spoon) should be spaced evenly, about
half an inch away from each other, and the bottoms of each utensil should be
aligned with the bottom of the charger.
o Place a butter horizontally, blade facing inwards on top of the bread plate with
the handle pointing to the right. (Note: In all place settings the blade will face
inwards towards the plate.)
o Directly above the charger, place a dessert spoon (a teaspoon) with the handle
pointing to the right.
o Directly above the knife, place a water glass. To the right of the water glass
and about three-fourths of an inch downward, place the white wine glass. The
red wine glass goes to the right of and slightly above the white wine glass.
(Note: Since people traditionally drink more water than wine during dinner, the
water is kept closer to the diner.)
o If using individual salt and pepper shakers for each guest, place them above
the dessert spoon. Otherwise, place them near the center of the table, or if
using a long, rectangular table, place them in the middle of each end.
o If using a place card, set it above the dessert spoon.

Proper Storage of Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils are
very important to prevent recontamination prior to use.

Breakages are caused by the following factors:

1. Mechanical impact results from an object-to-object contact. To avoid mechanical

impact, observe the following rules:
• Do not stack dishes too high.
• Avoid handling glasses in a bouquet (holding several pieces in one hand at
the same time)
• Never put cutleries into glasses.
• Do not overload bus pans.
• Do not dump glasses into sinks.

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 2. Thermal Shock is the abrupt exposure of breakable equipment, such as crystal
glasses, chinaware, from a sudden change in temperature, resulting in crack or
breakage. To avoid thermal shock, observe the following:
• Never put hot water in a chilled or cold glass and vice versa.
• Allow chilled or cold bowl, china, or glass to warm up at room temperature
before heating them in a microwave oven.
• Never put hot water in any glass or container that is not heat resistant.

3. Improper handling and misuse of equipment is the use of equipment for a

purpose other than what it is intended for. Among the malpractices that should be
avoided include:
• Scooping ice with a glass. An appropriate ice scooper must be used.
• Using knives for opening cans. The can opener must be used for such
purpose.

4. Improper racking and stacking of glasses and tableware. Some precautionary

measures include:
• Instead of stacking glasses, place them in appropriate racks to prevent
mechanical impact.
• Stack tableware using the decoy system.
• Tableware of the same kind and size should be stacked together for even
stacking.

5. Inattentiveness or absent-mindedness. It occurs when the service personnel

are absent-minded or inattentive while executing service especially when they
carrying heavy trays and breakable equipment.

6. Improper bussing. Busboys and waiters must observe the following:

• Make sure that the trays or bus pans are not overloaded.
• Observe the 3S in bussing: Scrape, Stack, Segregate
• Use appropriate trays such as a bar tray with heavy items placed at the center.
• Carry trays, supporting it using the palm rather than fingers.
• Make sure that the bottom of the trays is clean and free from oil and dirt.
7. Environment factors. The following measures must be observed:
• Make sure that the floor is neither wet nor slippery. Food, water, and beverages
that spill on the floor must be cleared immediately.
• Any broken tile must be immediately repaired as it can cause falls or accidents.
• Use doors that open both ways and with a glass panel to see people coming in
and out of the door.
• Check for other safety hazards and take corrective action to prevent accidents
and injuries.

Tips on How to Store Equipment

1. Clean and wipe dry all equipment before storing them.

2. In sorting:
• Scrape all leftover by hand
• Sort dishes according to size
• Stack dishes in a separate pile
• Invert cups and saucers when placing them in racks
• Pre-soak silverware, glass cream servers, and warm servers

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 3. In racking:
• Rack dishes according to size
• Do not overcrowd dishes. Overcrowding results in poor cleaning and
increases the possibility of breakage.
• Rack silverwares in special containers with their hand per compartment
• Stack trays evenly and wash them separately.

4. Handle dishes by the edge cups, silver by the handle, stemmed glasses by the
stem, and tumblers by the base.

5. Keep the dish storage area clean at all times to protect from pest infestation.

6. Keep a dish or rack away from the exit end of the machine.

Practice Task 1

A. Direction: Identify what is being asked in the following items by filling up the
missing letters in the following items.

A _A C_ _ _E C_ _ER 1. In this type of cover, the cutlery and flatware to be used

are laid before the course in which they are needed.
C_ V _R 2. The space where one place is set. This place includes a
linen, silver, china, and glass. It measures about 24
inches by 15 inches.
T_BL_ S_ _ _I_G 3. It refers to the way a table is set with tableware for
serving and eating.
_ A_ _E _’HÔ_E CO_E_ 4. This type of menu has a set price for a defined number
of courses
T_ _LE _I_E_S 5. A white cloth is preferred but not mandatory.

B. Enumerate the basic rules for laying the tables.

C.
1. Linens
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. Chargers
______________________________________________________________
______________________________________________________________
______________________________________________________________

3. Napkins
______________________________________________________________
______________________________________________________________
______________________________________________________________
4. Silverware
______________________________________________________________

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 ______________________________________________________________
______________________________________________________________
5. Knives
______________________________________________________________
______________________________________________________________
______________________________________________________________
6. Forks
______________________________________________________________
______________________________________________________________
______________________________________________________________

7. Spoons
______________________________________________________________
______________________________________________________________
______________________________________________________________

8. Glasses
______________________________________________________________
______________________________________________________________
______________________________________________________________

9. Dessert
______________________________________________________________
______________________________________________________________
______________________________________________________________

Lesson Information 3.2

The way you set your table is important because it influences three things. It
influences the tone/feeling that people have about being together. It is said to also
contribute to the preference for the appetizer. Lastly, it enhances the guests’ experience
with the quality of the meal in general.

Linen
The following are the different types of linen used when setting up a table:

1. Silencer or silencing pad. Many foodservice establishments

use a silencer or a silencing pad. This linen is used to reduce
the noise that the china produces. If a silencing pad is used, it
should be placed evenly on the table to avoid hanging down
below the table cloth.

2. Table cloth. Once a silencer has been placed,

the table cloth is placed on the top of it.
Remember that all corners should fall on an
even distance from the floor. It should also be
free from wrinkles, holes, and stains

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 3. Table runner. A table runner is a narrow piece of linen or
cloth that can either be laid upon a table cloth or on a bare
table. When laid down the center of the table, its function
is to add aesthetics to the table. Meanwhile, when laid
across the table, it is used to define seating. A table
runner is easier to maintain and care for than a tablecloth.
It is also more decorative than a placement.

4. Napkin. The napkin can be folded in different ways. In formal dinners, the napkin
is folded and placed on the service plate. Napkin folding is one of the many arts
applied in food and beverage services. The sizes of table napkin 18” x 18” or 21” x
21”. There are many styles and types of napkin folding. This has evolved through
the years and its intricacy depends on the establishment, occasion, and event.
Here are some folds that are commonly used in the service industry.

5. Placemat. A placemat is a small mat that comes in

different shapes, colors, and materials and is place
setting at a dining table.

Basic Napkin Folding

The Pyramid Napkin Fold

This classy napkin folding technique is simple, fast,
and can be made easily with most napkins.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Rotate the napkin so the open end faces away from

you.

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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 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.

Turn the napkin over, keeping the open end facing

away from you.

Fold the napkin in half by bringing the farthest point of

the diamond up back to the nearest point.

Turn the napkin over again, this time keeping the open
end facing towards you.

Fold the napkin along the center seam and you have a
neat, sturdy pyramid.

The Bird of Paradise Napkin Fold

This is a classic and classy napkin folding
technique that requires a stiff napkin.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half.

Fold the napkin in quarters.

Fold the napkin in half diagonally, creating a triangle.

Orient the triangle so the open tip is facing away from

you.

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 Fold the right corner diagonally towards you, laying it
down along the centerline of the triangle, and making a
new tip pointing towards you.

Do the same with the left corner. Fold it diagonally

toward you and press it down next to the previous fold.

Fold the two “wings” that you just made in folds 6 and 7
under so that you have your original triangle shape
back.

Fold the triangle in half by bringing the center seam

towards you and allowing the ends to fall.

This bird is 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.

This fold can be difficult if you don’t use an iron or have

a fairly stiff napkin.

The Diamond Napkin Fold

If you happen to get some really limp napkins and want something nice
to make without eating up too much time, then this napkin folding is
your need.

Step Procedure
Lay the napkin face down in front of you.

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 Fold the napkin in half and orient the open end toward
you.

Fold the napkin into quarters.

Fold the top-most layer of the napkin in half diagonally

– up and to the left.

Fold the next layer of napkin diagonally up and to the

left, stopping slightly before the last fold to create an
even, staggered effect

Repeat by folding the next layer of napkin to a point just

before the last one.

And one last time with one last layer. Keep them as
uniform as you can.

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.

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.

Step Procedure

Lay the napkin face down in front of you.

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Fold the dinner napkin in half so that the open end is
towards you.

Fold the far-right corner diagonally towards you, resting

the point in the center of the side closest to you.

Fold the near-left corner diagonally away from you,

resting it so that it lays right next to the previous fold.

Flip the napkin over and orient it so it points to the far-

left and to the near-right.

Fold the bottom half of the napkin up and away from

you, laying it, so the far edges run on top of one other.

Lay the napkin face down in front of you.

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.

Gently roll the left half of the left triangle over and tuck
its end underneath the right triangle.

Flip the napkin over, points pointing away from you.

Fold the right- triangle to the left, tucking its end into the
other triangle.

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 The Rosebud Napkin Fold
This sophisticated cloth napkin design benefits from
stiff materials or light starch.

Step Procedure
Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Orient the napkin so the open end points away from

you.
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 corner line.

Repeat step four on the other side, bringing the left-

most corner up to meet the far corner, creating a
diamond shape.

Flip the napkin over while keeping the open end

pointing away from you.

Fold the bottom of the napkin up about ¾’s of the way

as shown and press the fold down well.

Flip the napkin over.

Curl both side up so they meet in the middle and tuck

one into the other.

Stand it up and straighten it out.

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 The Sail Napkin Fold
This is one of the simplest standing napkin designs there
are, but you will still need a stiff napkin if you expect it to
stand without flopping over.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open end towards
you.

Fold the far-right corner diagonally to the center of the

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

Repeat the last step with the other side, folding the far-
left corner diagonally to rest right along side the
previous fold.

Fold the napkin in half by bringing the center seam up

from the work surface and allowing the ends to fall
backwards.

18
 The Crown Napkin Fold
This napkin folding design just doesn’t work well
without a little starch in the cloth, if it’s sagging it’s ugly so
take your time and get it right.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half diagonally

Orient the napkin, so the open ends are pointing away

from you.

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.

Repeat step four on the other side, bringing the left-

most corner up to meet the middle-corner, creating a
diamond shape.

Fold the bottom of the napkin up about 2/4’s of the way

and press this fold down well.

19
 Fold the smaller triangle down, so the point rests on the
near edge of the napkin. Press.

Curl the left and right sides of the napkin up, so they
meet in the middle and tuck one into the other.

Stand it up and tug at it where needed to even it up and

round it out.

The Standing Fan Napkin Fold

Elegant and decorative, this is a classic napkin
folding technique.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open end towards
you.

Fold the napkin an according starting at either narrow

end. Leave one end with 2 – 3 inches of unfolded
napkin to support the standing fan.

20
 Fold the napkin in half with the accordion folds on the
outside.

Grasp the unfolded corners where they meet on the

open end and fold them in diagonally, tucking them
under the accordion folds.

Open it and stand it up. A beautiful fan for a beautiful

dinner.

The Rose Napkin Fold

Despite looking fairly elaborate, this fold is an
easy, and 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.

Step Procedure

Lay the napkin face down in front of you.

Fold the two right corners of the napkin in, so the tips
rest at the center.

21
Fold the remaining two corners of the napkin in, so the
tips meet with the last two in the center.

Once again, begin folding the outer corners in, so they

meet at the center.

Once all of the tips are folded, you are left with a square
about ¼ the size of the unfolded napkin.

Flip it over

Fold the corners in, so they meet in the center and

then place something sturdy in the center, or hold it with
your fingers.

While maintaining downward pressure in the center of

the napkin, reach underneath each corner and pull out
the flaps to create petals.

If you like you can reach underneath the center of each

side and pull out a second set of petals to fancy it up
some more.

22
 The Slide Napkin Fold
This napkin folding technique is good for those
dinners where you want something fancy, but
not too complex. This requires either stiff
material or starch.

Step Procedure

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open end towards
you.

Fold the napkin into quarters.

Orient the napkin so that the open end is pointing away

from you.

Fold the napkin in half by bringing the far end up to the

front. Press this fold down well.

Take the top-layer of napkin and fold it back, making a

crease about ½ “-1” before the top.

Flip the napkin over, keeping the single layer tip

pointing away from you.

23
 Fold the napkin in half from left to right and press the
fold down well.

Open and stand.

Table Skirting

Table skirting, as the name implies, is a skirt for a table. Table skirts consist of two
components: the cloth table topper and a skirt that fastens to the table edge with clips,
Velcro, or snaps. Traditional table skirting uses pins and prepared fabric texture and color.

Various table skirting designs are suitable for wedding receptions, business
conferences, or holiday celebrations. Table skirting is an elegant what to present a table
setup, such as a head table, convention table, or registration table. One can choose from
a variety of fabrics and styles to skirt a table. Any size, length, or width is possible.

Below are some points to consider in table skirting:

1. Decide on the design that fits the occasion.

2. Prepare the needed materials:
• cloth ● table skirt ● thumbtacks
• thimble ● pins
3. Lay the top cloth and fasten it with thumbtacks at the edge of the table.
4. Pull the cloth to straighten the surface.
5. Locate the center of the table and fold the cloth towards it to get the middle.
6. Fasten the cloth with pins at the center with the middle half of the cloth.
7. Apply various designs, such as the diamond style, pleated box type, ribbons style,
diamond with crumpled top, butterfly, single pleats, escalope, etc.
8. All sides of the table should be equally skirted and covered.

24
Different kinds of Skirting

• Gathered or shirred table skirts are a popular choice

due to its simplicity and affordability. A gathered or shirred table skirt
is a fabric drape drawn together by threads along the top hem
providing extra body and a full, ruffled appearance to the skirt.
(Source: www.amazon.com)

• A box pleat table skirts are made from a sequence

of back-to-back knife pleats. Box pleated table skirting is best
suited for professional conferences or business meetings. It gives
the table a neat, tailored appearance. It adds dimension unto the
skirt, as it has a more pronounced projection than a simple knife
pleat.
(Source: www.tableskirtingclip.com)

• French Box Pleats provide more volume than standard

box pleats. Its pleats are narrower than a regular box pleat, giving the
bottom of the table skirting a fuller appearance. It works equally well in
casual or elegant settings.
(source: www.textilefurnishing .com)

• Plastic. If the budget and the ease of cleanup

are the topmost consideration, consider plastic table skirting.
Vinyl fabric can be fashioned into simple gathers of knife
pleats.This is a “cost-effective way” to dress tables for any
occasion.
(Source: www.partycity.com)

• 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
good substitute for table skirting and serves as a festive wall
border for special celebrations.
(Source: www.amazon.com)

• Swag. Most 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.

(Source: www.m.alibaba.com)

25
 Practice Task 2

Directions: Fill in the blanks with the correct answer. Choose your answer from
the box below.
Table setting Box Pleat Napkin Folding
Fringe Plastic Silencer or silencing pad
Swag French Box Pleats Table skirting
Table set up Gathered or Shirred Table runner
1. Commonly attached with overlap clips that will not flatten or damage the table skirt
pleating is known as _______________________.
2. _________________________ is a playful addition to party tables. It is made from
metallic tissue and raffia fringe skirts.
3. ________________________ its pleats are narrower than a regular box pleat.
4. If the budget and the ease of cleanup are the topmost consideration, consider
____________ table skirting.
5. A _________________ table skirt is a fabric drape drawn together by threads
along the top hem providing extra body and a full, ruffled appearance to the skirt.
6. A _______________ table skirts is made from a sequence of back-to-back knife
pleats.
7. __________________, as the name implies, is a skirt for a table.
8. One of the many arts applied in the food and beverage services is called
___________.
9. Many foodservice establishments use a _________________. This linen is used
to reduce the noise that the china produces.
10. A ____________is narrow piece of linen or cloth that can either be laid upon a
table cloth or on a bare table.

Practice Task 3
Directions: Make your own 10 table napkins. You can choose among the following
materials:

• Manila paper
• Art Paper
• Colored paper
• Coupon bond
• Cloth/Linen

Your output will be rated using this rubric:

Description Score
Output was creatively and neatly done showing outstanding skills
5
in making table napkin
Output was done creatively and neatly enough showing very good
4
skills in making table napkin
Output was done creatively and neatly enough showing good
3
skills in making table napkin

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 Output was done simply and neatly enough showing poor skills in
2
making table napkin
Did not perform the task 1

Remarks: ______________________________________________

Assignment 1:

Napkin Folding
Directions: Demonstrate and video or take pictures of the following styles in napkin folding.
Send a video recording of your presentation to your teacher through messenger or email.

● Pyramid ● Bishop Hat

● Bird of Paradise ● Rose
● Standing Pan ● Silverware
● Candle ● Diamond

Your output will be rated using this rubric.

SCORE CRITERIA
5 Demonstrated 100% of the procedures in napkin folding
4 Demonstrated 75% of the procedures in napkin folding
3 Demonstrated 50% of the procedures in napkin folding
2 Demonstrated 25% of the procedures in napkin folding
1 Did not perform the given task.

Learning Outcome 4: SET THE MOOD/AMBIANCE OF THE DINING AREA

Lesson Information 4.1

Preparing and Adjusting the Dining Environment

Preparing the dining room area is as important as serving delicious, attractive, and
clean food. An attractive, clean, and comfortable dining room can seduce potential
customers to come into the restaurant and the regular customers to keep on coming back.
An enticing room would give success in operating the food service establishment be it a
hotel, a restaurant, an industrial cafeteria, or a school canteen.

The dining room is the show window of any foodservice establishment. Its
reputation and popularity depend much on its ambiance. Ambiance refers to the overall

27
atmosphere that pervades in the dining room. It is created or brought about by the choice
of furniture, decors, lighting, color harmony, and the arrangement of all these as to create
an impression that affects the theme of the restaurant be it native, sophisticated, elegant,
classy, or casual.

To begin with, lighting, air conditioning, and ventilation must bring comfort to the
guests. Humidity can cause guests and employees discomfort. Too much moisture in the
air slows down the evaporation of moist from the body that will result in an increase in our
body temperature. To check if the dining area is too humid, fill a glass with ice water. Put
in on a dish. Beads of moisture will appear quickly on the surface of the glass of water if
the room is too humid.

Types of Lighting
There are three main types of lighting used in a restaurant dining area. These are
ambient lighting, task lighting, and accent lighting. These three must be combined to
achieve the desired lighting effect in a restaurant’s dining area.

1. Ambient lighting. This refers to the natural light in a given

area or the normal room lights before the installation of
additional lighting.

2. Accent lighting. This type of lighting is used to draw

people’s attention and visual interest in a specific area.
For instance, the blue accent light is used to draw visual
interest to the bar area.

3. Task Lighting. This is the lighting that adds illumination

so that people will better accomplish certain activities
such as guests reading the menu and chefs cooking in
the kitchen.

Color of Lights in Dining Area

Lighting plays an important role in setting up the mood and achieving the desired
ambiance of the dining area. It is also an advantage if the color of the lights can be hanged
depending on the type of event or special function. Incandescent and fluorescent lighting
are most commonly used in dining areas.
 Incandescent lighting (yellowish or pinkish) is warmer in color. It creates a cheerful
and inviting surrounding. It makes red meat look natural but makes lettuce appear
muddy. As a result, salads look unappetizing in such type of lighting.

 Fluorescent lighting (bluish white) makes food appealing but detracts from a warm
romantic atmosphere.

A good balance of incandescent light and fluorescent light is needed to pull off a
warm and cozy ambiance and achieve a good food appearance. According to Lilicrap
(2002), experts suggest to combine 70% of bluish-white light and 30% warm light as a
lighting system in restaurants. This will provide a cozy ambiance and a pleasant and
natural appearance of food.

Tips to Ensure a Comfortable Dining Area

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 Below are some questions to ask in checking if the dining area will be comfortable
for servers and guests:
✓ Are all lights switched on?
✓ Are windows clean?
✓ Are the draperies properly arranged?
✓ Are the furniture and decorative items clean and dusted?
✓ Is the aisle space adequate?
✓ Is the air-conditioner working properly?

Before the meal service begins, check the following to make sure that the dining
area will contribute to the desired ambiance.

1. The dining area, comfort rooms, and counters are clean and in order. Any
disorder should be reported and remedied before the start of a meal service.
2. Draperies such as window curtains, venetian blinds, window, and window roller-
shades are well-adjusted to result in satisfactory light.
3. The ventilation and temperature of the room are properly adjusted.
4. Flowers must be fresh and arranged in an eye-appealing manner.
5. Tables are arranged and not wobbly. Necessary repairs for furniture and fixtures
in the dining area have been attended to. The following are the types of furniture
used in the dining area.
o Anchored seating, such as booths, refers to furniture attached to the wall.
Some benefits of booths include provision for optimal legroom, filling up of
nooks and idles spaces, saving spaces, and accommodation of more
guests during peak hours. Also, it provides a more secluded dining area for
guests. This type of furniture cannot be easily renovated. Hence, thorough
and regular checkups and maintenance should be conducted to avoid
inconvenience toward the guests.

o Portable tables and chairs are also a good option for a restaurant dining
area. These can be rearranged to accommodate more guests during
parties and banquets. Since it does not provide a secluded dining area, it
renders high table turnover that is appropriate for guests who are less likely
to mingle. Portable tables and chairs may shake due to uneven or broken
legs. Hence, it is important to check the durability and sturdiness of all
chairs and tables prior to service.

29
 6. Background music is appropriate in establishing mood.
7. The décor is cleaned and consistent to create a harmonious atmosphere.
8. The setup of the dining area is appropriate to the theme of the restaurant and
must provide comfort to the guest.

Dining Room Furniture

In arranging a dining room separately or as a part of a larger room, the placement
of furniture can make a big difference in how you make guests at your table feel welcome.
This can come as a challenge, especially if the furniture is moved from one dining room to
another. Keep your focus on ease and comfort.

Analyze your space

• Measure the dimensions of the room and sketch of the space on grid paper using
a scale.
• Assess the position of your planned seating arrangement and the location of the
windows to prevent glare in the eyes of people seated at the table.
• Walk through the mechanics of serving a meal from kitchen to dining room.

Furniture Arrangement
• Place the bulkiest piece of furniture first.
• Put regularly empty chairs against the walls, in the corners, or even in another
room.
• Incorporating a bench or even a window seat as part of the dining area allows you
the full complement chairs.
• Replace your square or rectangular table with an oval or round table that can be
enlarged with leaves.
• Place décor collections in a glass-fronted corner cabinet or on wall-hung shelves.
• A bare floor and low-pile washable carpeting make clean up easy for families with
children.

Creating room for movement

1. Leave a pathway between entrances.
2. Avoid blocking the paths.
3. Make sure all furniture and outlets are easily accessible.

Placing accessories
• Use paintings, mirrors, and other size-dependent items strategically.
• Size rugs carefully.
• Use high curtains.
• Use symmetry.

Ambient Sound

30
 • Sounds play an important role in influencing the mood and perception of the
patrons.
• Even soft music affects the listener that can subtly improve the customer’s mood.
• Select music that is both calming and appealing.
• Some customers are not in the restaurant to listen to music, so it is better to play
classical music.
• Music should be suited to the setting and theme of the restaurant.

Reason for cleaning floors

• To remove stains, dirt, litter, and obstructions.
• To remove grit and sand which scratch and wear down the surface.
• To remove allergens, in particular dust.
• To prevent wear on the surface (e.g. by using a floor wax or protective sealant).
• To make the environment sanitary even in the kitchen.
• To maintain optimum traction such as for the dance floor.

Methods of Floor Cleaning

1. Wood Flooring
- Clear the floor of any furniture that is easy to move.
- Sweep or vacuum all loose dirt and debris.
- Mop the floor along with the grain. If the floors are polyurethane, dampen a
mop with water and a few drops of dishwashing liquid.
- Be sure to ring the mop thoroughly before using it on the floor. Run the mop
back and forth, going with the grain of the wood in smooth strokes.
- If your floors are lacquered or shellacked, do not use water. Using soap can
stain the wood and cause buckling.
- Buff the floor with a soft cloth to remove any soapy residue.
2. Tiles and Stone Floors
- Dirt or dust should be removed with a vacuum cleaner or a broom.
- Have a floor cleaning solution or spray bottle for the appropriate floor.
- If you are cleaning stone floors, such as those made from marble, granite,
travertine, etc., make sure the cleaning agent states that it is for stones.
- An acidic tile cleaning solution can be used on ceramic and porcelain floors.
- After spraying the tile or stone floors in a small area, use a mop to clean and
scrub the floors.
3. Carpet
- Remove dirt. Dirt is like thousands of little blades that cut carpet fibers.
• Set the vacuum at the right height.
• Vacuum often to protect the carpet.
• Start with a clean bag or filter.
• Vacuum at a high speed.
• Use walk-off mats.
- Choose a truck-mounted equipment rather than portable steam cleaning
equipment.
- Do it Yourself (DIY) right.
• Clean the carpet before it becomes really dirty.
• Vacuum well before and after cleaning.
• Pre-treat stains and high-traffic areas.
• Mix some drops of detergent with hot water in a spray bottle. Then
lightly mist the dirtiest areas.
• Remove or elevate furniture to prevent the rusting of metal caste or the
stains on paint the finishes from transferring to damp carpet.
• Do not over-wet the carpet.

31
 • Let it dry thoroughly.
- Clean stains right away.
• Do not dig or scoop food spills.
• Remove the stain immediately.
• Try water first since 80% of stains can be removed using plain water.
• Do not rub or scrub. Scrubbing a stain will damage the fibers and create
a fuzzy area.

Practice Task 1

True or False: Write TRUE if the statement is correct and FALSE if it is incorrect.
Write your answers in your answer sheet or activity notebook.
_____________1. Background music is set in appropriate in establishing restaurant mood.
_____________2. Lighting does not play an important role in setting up the mood and
achieving the desired ambiance of the dining area.
_____________3. An attractive, clean, and comfortable dining room can seduce potential
customers to come into the restaurant and the regular customers to
keep on coming back.
_____________4. The kitchen is the show window of any food service establishment.
_____________5. A good balance of incandescent light and fluorescent light is needed to
pull off a warm and cozy ambiance and achieve a good food
appearance.

Practice Task 2

Directions: Give the key points to consider in setting the dining room atmosphere. Explain
briefly. Write your answer in your activity notebook.

Practice Task 3

Preparing and adjusting Dining Environment to Provide Comport and

Ambiance to Guests
Prepare a space in the room that will serve as a dining area. You have to
consider the following in preparing the room. Video or take a picture during your
demonstration.
1. Imagine that this is a space in a dining area of the restaurant.
2. Decorate and prepare the space to provide comfort to the guests.
3. Make necessary adjustment to the lighting in the space given
4. Check the tables and chairs in the area.
5. Make sure that there is enough air-conditioning and ventilation in the area.

Your output will be rated using this rubric:

SCORE CRITERIA
5 Performed the task independently, accurately and correctly
4 Performed the task independently with few inaccuracies.

32
 3 Performed the task independently but with many
inaccuracies.
2 Performed the task without confidence.
1 Did not perform the task.

Assignment 1:

Directions: Draw your own restaurant. Consider the factors needed in setting
the mood of the ambiance of the dining area. You may use a coupon bond or
sketch pad.
Your output will be rated using this rubric.
SCORE CRITERIA

5 Done creatively and neatly showing much relevance to the given

topic.
4 Done creatively and neatly enough with relevance to the given
topic.
3 Creatively done and neat enough but no relevance to the given
topic.
2 Simply done and neat enough but not so relevant to the given
topic.
1 Poorly done with erasures and irrelevant to the given topic.

Remarks: ______________________________________________

Post Test

A. True or False: Write TRUE if the statement is correct and FALSE if incorrect.
Write your answer in your answer sheet or activity notebook.
____________1. Background music establishes the restaurant mood.
____________2. Tables should be set to take best advantage of the views from dining
room.
____________3. If budget and the ease of cleanup consider the box pleat table skirting.
____________4. French Box pleat is made from sequence of back to back knife pleats.
____________5. Clean and wipe dry all equipment before storing.
____________6. The dirt or dust on tiles and stone floors should be removed with a
vacuum cleaner or a broom.
____________7. The dining room is the show window of any food service establishment.
____________8. Proper storage and handling of cleaned and sanitized equipment and
utensils are very important to prevent recontamination before use.
____________9. Table linen consists of two components: the cloth table topper and the
skirt that fastens to the table edge with clips.
__________10. The rosebud napkin fold is a sophisticated cloth napkin design that
benefits from stiff materials or light starch.
B. Enumerate the following. Write your answer in your activity notebook
1. Types of Table Skirting
2. Types of Napkin Folding
3. Reasons for cleaning Floors

33
 Answer Key:

Learning Outcome 3

Practice Task 1

A.
1. A La Carte Cover
2. Cover
3. Table Setting
4. Table D’ Hote Cover
5. Table Linen

B.

1. Table Linens
• Table linen has to be laid properly.
• A white cloth is preferred but not mandatory. The only rule is to make sure
that the linen patterns and china patterns do not clash.
2. Chargers
• Chargers or dinner plates should be placed on the table first.
• Chargers are decorative elements that are placed under the plates to add
color or texture to the table.
• Each plate should be set at the center of the place setting.
• The rest of the components used to set a formal table will be set with the
dinner plate in mind.
• If a charger is used, soup and melon bowls will be placed on top.
• The charger will generally be removed just before the main course.
3. Napkins.
• Linen napkins should be folded elegantly and placed at the center of the
dinner plate.
4. Silverware
• Silverware is to be placed in order of use.
• Place all silverware an inch from the table’s edge.
5. Knives
• Set knives on the table to the right of the dinner plate.
• Blades should face inward towards the table setting.
6. Forks
• Forks are to be set to the left of the dinner plate in order of use.
• Salads are generally served at the end of the meal.
• Cocktail forks are placed on the right side.
7. Spoons
• Spoons are set to the right of the knives in order of use
• Dessert spoon, it will be set above the plate.
• Coffee spoons are set on the saucer when the time for dessert comes.

8. Glasses

34
 •
Glasses are set above the plate to the right in order of use.
•
From left to right: water glass, red wine glass, white wine glass, and
champagne flute (if ordered).
9. Dessert
• Dessert plates and coffee or teacups will be set out after dinner.
• A dessert spoon and fork should be placed above the dinner plate.
• Coffee spoons should be placed on the saucer.
• Coffee or tea mugs are not used in a formal dinner.

Practice Task 2

1. Swag
2. Fringe
3. French Box Pleats
4. Plastic
5. Gathered or Shirred
6. Box Pleat
7. Table Skirting
8. Napkin Folding
9. Silencer
10. Table Runner

Learning Outcome 4

Practice Task 1

1. T
2. F
3. T
4. F
5. T

References:

Books:

Morano-Sulla, Rose Ann, TLE- TVL Series: Food and Beverage Services, (The Phoenix
Publishing House Inc., 2016)
Food and Beverage Services –Technical-Vocational-Livelihood Manual, First Edition
(Department of Education, 2017)

Web-based Articles:

Balladares, Geraldine; Table Napkin Folding (2012) accessed from

https://slideshare.com
How to Set a Table: Basic, Casual, and Formal Table Settings accessed from
https://www.realsimple.com/holidays-entertaining/how-to-set-a-table

35
Image accessed from:

https://www. Pinterest.com/pin/86335419045257044
https://clipart-library.com/clipart/person-clipart-14.htm
https://www.cleanpng.com/png-lesson-education-teacher-information-clip-art-1444552
https://www.pinclipart.com/pindetail/Tixiih_clipart-writing-finished-work-women-icon-
doing-activity
https://clipart-library.com/work-cliparts.html
https://www.clker.com/clipart-hotel-icon-room-service-clip-art-bw.html
https://www.kindpng.com/imgv/oTxhwo_homework-homework-icon-png-transparent-png/
https://kindpng.com/imgx/iThhxx_hand-writing-pen-pencil-black-pictogram-logo-pen
https://www.pinclipart/pindetail/ibihit-job-application-icon-clipart
https://www.clipart-email/clipart/document-check-clipart-305645.html
https://www.foodnetwork.ca/dining-out/blog/top-10-rules-for-fine-dining
https://sites.google.com/site/larrydemariasdv/how-to-buy-online-protex-table-pad-52-x-
108
https://m.youtube.com/watch?v=2x0TmjjcBBE
https://www.swayamindia.com/table-runner
https://www.walmart.com/ip/NK-HOME-Placemats-Plastic-Table-Mats-Set-of-8-Heat-
Resistant-Washable-Place-Mats-for-Dinner-Table-401148582
https://www.amazon.com/Phoenix-2-Feet-Table-Skirting-Shirred/dpB007WAE69M
https://www.tableskirtingclip.com/14-Poly-Stripe-Box-Pleat-Table-Skirt_p709.html
https://www.textilefurnishing.com/Photo-gallery/table-skirting-designs/html
https://www.partycity.com/royal-blue-plastic-table-skirt-181745.html
https://www.pinterest.ph/pin/244179611023332922
https://m.alibaba.com/product/66646929/white-ice-silk-table-skirt-with.html
https://www.shalinimisra.com/blog/how-to-create-ambient-lighting-in-a-bar-or-restaurant
https://www.accentlighting.wordpress.com
https://www.hardwaresources.com/tasklighting
https://centralseating.com/blog/7-tips-to-improve-your-commercial-restaurant-seating
https://i.pinimg.com/originals/e8/e8/43/e8e843f6610d4b94ed5c460da96c08d1.jpg
https://www.myer.com.au

36
End of this Module:
Congratulations!
You are done accomplishing the second module; you have already completed the
Core 1. You may now return the module. Put it on the provided envelope and make sure
to submit it together with your answer sheets/notebook for checking purposes. Please wait
for the next module. Thank you and have a nice day!

37