FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

MODULE 2
Prepare the dining room/restaurant area for service

What this Module is about?

This module presents the different preparations done in the dining room and
restaurant area prior to actual service.

Learning Objectives:

At the end of this module, the trainees are expected to be able to:
1. Discuss about the food service industry;
2. List the attributes of the food and beverage service personal and their relevance to the
industry;
3. Identify the job duties of service personnel.

How are you going to learn?

1. Examine carefully the module objectives.

2. Read through the module tests (self-tests) and try to answer them to the best of your
ability. Answers to these self- tests are to be submitted to the faculty concerned after
the term for assessment.
3. Answer the quiz in the module. Evaluate your success by using the answer key.
Quizzes are for your own consumption and answers to these are not to be submitted
to the faculty concern. However, this must have to be answered honestly by not
looking from the answer key first before answering the questions.
4. Accomplish all the exercises (assignments) in the module. Interpretations of these
exercises shall be submitted to the faculty concerned for assessment.
5. Take note of the following icons presented with in the module.

This icon introduces important ideas to remember. Read it carefully and

store them in your memory.

At the end of the module, you will find this icon. It signifies a module test
to determine how you will have achieved the objectives of the module.
Answers to module tests are written in a separate sheet of paper and to
be submitted to the faculty concerned for assessment.

This icon signals a short self- tests or short quiz. Write down your
answer in the blank provided. If you cannot answer a question
satisfactory, go back to the text. Do not look for the answers from the
answer key. Answers to quizzes are not to be submitted, however, they
must have to be answered to support your learning.

This icon signifies hands on laboratory or task sheet. This tasks will be
scheduled by the concerned faculty.

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Lesson 1: RESTAURANT, BAR EQUIPMENTAND HANDLING TECHNIQUE

Introduction

This module is about the different equipment used in the restaurant and bar, and the
proper use of them. It will also equip you proper handling & cleaning procedure of cutlery,
crockery and various other tools and service equipment used in the food and beverage sector.

Restaurant Equipment
The equipment used in restaurants play an important role in attracting customers.
The restaurant operating equipment includes service equipment, furniture, fixtures and linen
all of which equally reflects the standard and style of the restaurant. The atmosphere of a
restaurant is largely affected by the kind of equipment used and how well they are
maintained.

Crockery
 Is the term used for all the plates, bowls, cups, saucers and dishes used to serve and
eat food? These items are usually made of china or porcelain.
 The type of crockery used by an establishment can vary depending on the menu items
offered, the style of service provided and the required image the property wishes to
create. Crockery may be ‘badged’ with the name of the venue, or be unbadged.
Traditionally, crockery is white, but many colour options exist that can be used to
blend with a theme.
CHINAWARES
NAME PICTURE USE
Show Plate/Place The show plate is the largest plate, ranging
plate in size to 12 inches across. The show plate
is laid in the center of the cover before the
diners come to the table.

Dinner plate Are component of the typical 5-piece place

setting. Used for serving, entrées, dinner
plates are generally 10” in diameter and
can feature either a rim or coupe (no rim)
shape.

Fish plate A plate ranging to 8.5” to 9” in diameter.

Salad Plate Salad plates are also a component of the

typical 5-piece place setting. They
resemble dinner plates and range in size to
8.” These plates can be used for salads or
desserts.

Dessert plate Generally 7” in diameter and can be used

to serve individual portions of fruit, nuts,
and ice cream.

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Bread plate Are the final component of a 5-piece place

setting. These plates resemble salad plates
and are used for serving bread, butter
pats, and servings of whipped butter. They
may also be used for desserts. Bread and
butter plates are generally 6” in
diameter.It range 6” in diameter.

Soup plate with Are an entertainer’s delight. Used for

underliner serving a variety of soups, these bowls
feature two handles and a saucer. They
are generally larger than bouillon soup
and saucer sets. Used in conjunction with
the typical 5-piece place setting, these
bowls add an air of sophisticated elegance
to any table.
Consommé cup A small bowl-shaped vessel with two
handles, usually used for concentrated
beef or chicken stock and served hot.

Cutlery

 A wide range of cutlery can be used in a food and beverage facility: the following are
commonly used items:

FLATWARES/SILVERWARES
NAME PICTURE USE
Dinner knife Are among the most versatile pieces in a silver
service. Although it is called the "dinner" knife, it's
also great for serving butter and/or spreading
condiments.
Dinner fork Are part of the typical 5-piece place setting.
Dinner forks are used for the entrée course at
dinner.
Salad knife Made from a hard nylon plastic, this type of
utensil is designed to be used for cutting fresh
vegetables such as salad greens. The purpose of
the salad knife is to provide a cutting material
that will not turn the fresh ingredients brown once
they have been cut. Metal knives typically brown
various foods once they have been sliced.
Salad fork Are used for the salad course served before dinner
and are part of the typical 5-piece place setting.
The salad fork can also be used for eating hors
d’oeuvres, desserts, and other bite size foods.
Soup spoon Are used for thick soups with large pieces of meat
and vegetables. Like bouillon and cream soup
spoons, these spoons generally have round
shallow bowls.

Fish knife Are used in addition to the fish fork. Often, the
fish knife and fish fork are used in addition to the
typical 5-piece place setting.

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Fish fork Resemble salad forks and are used for the eating
of fish. Generally, this piece is used with the 5-
piece place setting and/or the fish knife.

Cocktail fork are individual forks used with the five-piece place
setting. Their primary purpose is for eating
appetizers and shrimp dishes. Generally, this
piece has three short tines.
Escargot are small, two-pronged forks used for the eating of
escargot. Generally, this piece is used with the 5-
piece place setting.
Demitasse spoon are used to stir strong coffees that are served in
small quantities, like espresso or Turkish coffee.
Generally, these spoons look like smaller versions
of the teaspoon.
Teaspoon are perfect for coffee, tea, desserts, cereal, and
soups. You can never have too many of these
spoons. They are considered part of the standard
5-piece place setting.
Steak knife are often added to the typical 5-piece place
setting. This piece can be made with a serrated or
non-serrated edge and is characterized by its
pointed blade
Dessert spoon is a spoon designed specifically for
eating dessert and sometimes used for soup or
cereals. Similar in size to a
soup spoon (intermediate between a teaspoon and
a tablespoon) but with an oval rather than round
bowl, it typically has a capacity around twice that
of a teaspoon.
Desert fork are designed to look a lot like the salad fork. This
piece is placed directly above the dinner plate or
charger and is used for eating cakes, pies, and
pastries that follow dinner.
Sauce ladle a spoon-shaped vessel with a long handle; freque
ntly used to transfer liquidsfrom one container to 
another

Soup ladle is a type of serving spoon used for soup, stew, or

other foods. Although designs vary, a typical ladle
has a long handle terminating in a deep bowl,
frequently with the bowl oriented at an angle to
the handle to facilitate lifting liquid out of a pot or
other vessel and conveying it to a bowl.

Service spoon A utensil consisting of a small, shallow bowl on a

handle, used in preparing, serving, or eating food.

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Service fork are used for the lifting, holding, and serving.

A common procedure to polish cutlery is as follows:

1. Separate the cutlery into the different types

2. Take a handful of cutlery, holding it by the handles, and dip the ends into a bucket full of
hot water and lemon
3. Using a clean, lint-free cloth, polish the service end of the cutlery
4. Continue this procedure until all cutlery is polished
5. Place the cutlery, handles up, in the service position, either on a table or at the waiter’s
station. Polished cutlery should always be placed on an under plate to be taken to the table
for set up
6. Do not touch the top of the item that goes into the customer’s mouth. Certain cutlery
items must be cleaned and polished according to manufacturer’s instructions.

Glassware

Usually, wine glasses and water glasses are set on tables in the room and it may be
the waiter’s responsibility to do this, ensuring the glassware is clean of marks, chips, cracks
and lipstick. Hold up to light and check for water marks. The restaurant glassware should
be polished before going on to tables. This is achieved by placing a glass over a bucket of hot
steaming water and then polishing with a lint-free cloth. Clean glassware should always be
handled by the stem to avoid finger marks and placed upright on a tray to be taken to the
table for set up. Many types of glassware exist but it is the responsibility of the bar staff to
determine what is used for which drink.

BEVERAGE WARES/GLASSWARES
NAME PICTURE USE
Water Goblet A water goblet consists of a conically shaped
glass with no handle, rising from a stem with
a foot. Water goblets vary in style, shape and
decoration, and are usually plainer than
other types of goblets.

Red wine glass Typically Red wine glasses will be a bit taller
and have a larger bowl than White wine
glasses. In general Reds are bigger and
bolder wines so they require a larger glass to
allow all those aromas and flavors to emerge.

White wine glass tall with a broad bowl, and is designed for
full bodied red wines like Cabernet
Sauvignon and Syrah as it directs wine to
the back of the mouth. Burgundy glass:
broader than the Bordeaux glass, it has a
bigger bowl to accumulate aromas of more
delicate red wines such as Pinot noir.

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Highball glass  is a glass tumbler that can contain 240 to

350 millilitres (8.4 to 12.3 imp fl oz; 8.1 to
11.8 US fl oz). It is used to
serve highball cocktails and other mixed
drinks. A highball glass is taller than an Old
Fashioned glass, and shorter and wider than
a Collins glass.
Collin glass is a glass tumbler which typically will
contain 300 to 410 millilitres (11 to 14 imp fl
oz; 10 to 14 US fl oz). It is used to serve
mixed drinks, especially
Tom Collins cocktails. It is cylindrical in
shape and narrower and taller than a
highball glass.
Champagne glass refers to the flute and coupe glasses used in
the consumption of champagne,
other sparkling wines, and certain beers. As
with other stemware, the stem allows the
drinker to hold the glass without affecting
the temperature of the drink.

Coffee cup and A saucer is a type of small dishware. While

saucer in the Middle Ages a saucer was used for
serving condiments and sauces, currently the
term is used to denote a small plate or
shallow bowl that supports a cup – usually
one used to serve coffee or tea

Demitasse cup is a small cup used to serve Turkish coffee or

and saucer espresso.

HALLOWWARES
NAME PICTURE USE

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Service tray Use for carrying food and beverages

from one place to another as well as
enabling those in the industry to serve
specific sized portions of food. Some
serving trays are used to hold plates
and drinks, while other restaurants
choose the tray to serve food on. 

Bar tray Use in serving drinks.

Soup tureen  is a serving dish for foods such

as soups or stews, often shaped as a
broad, deep, oval vessel with fixed
handles and a low domed cover with a
knob or handle.

Salt and is a piece of basic kitchen equipment. It

pepper is a container with holes at the
shaker/cruet top used to hold and
set sprinkle salt, pepper, masala, etc. on
food. ... For instance, the number of
holes in salt shakers is different to the
number of holes in pepper shakers.
Silver platter
Using a presentation that is appropriate
for a very formal setting.

Water pitcher  is a container with a spout used for

storing and pouring contents which
are liquid in form.

Flower vase is an open container, today

often used to hold cut flowers. It can be
made from a number of materials, such
as ceramics , glass, non-rusting metals,
such as aluminum, brass, bronze or
stainless steel.
Food cover Use to cover food especially for room
service.

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Sauce boat a boat-shaped vessel used for serving

gravy or sauce.

Toothpick Containers used to store toothpicks.

holder

Bread basket It has been used even longer to mean

literally a basket for holding bread

Tissue holder An item that holds tissue paper.

Ice bucket a cylindrical container for holding ice to 

with tong use in drinks or to keep a winebottle col
d.

Cake server also called a cake shovel, pie knife,

crépe spade, or pie lifter, is
a serving utensil used in the cutting
and serving of pies and cakes.
Some cakes and pie servers have
serrated edges. Another use can be to
serve pizza.

Tea pot  is a vessel used for steeping tea

leaves or an herbal mix in boiling or
near-boiling water, and for serving the
resulting infusion which is called tea.

Coffee pot A covered container with a spout, in

which coffee is made or served.

Butter dish  is a container used to maintain the

freshness and spreadable consistency
of butter without refrigeration.

Wine basket A basket that holds several bottles of

wine which is designed to prevent
damage and may include wine
accessories, like wine glasses
appropriate for the type of wine and

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bottle openers.
Egg holder  is a container used for serving boiled
eggs within their shell

Sugar and
creamer Use to store sugar and creamer.
container

Pepper mill work by the movement of two metal

wheels that turn to grind the
peppercorns that pass through the
wheels

Lesson 2. Napkin Folding

A folded napkin is placed on the table for the guests use to contribute to the
presentation of the cover and the whole dining environment. The way in which the napkin is
presented depends on the type of establishments and the type of service.

It is an advantage if napkin folds are kept smile, as less handling is involved. However,
some establishments require more elaborate folds for aesthetic reasons.

Purposes:

1. Used for wiping mouth.

2. For covering the lap from food stain
3. Enhances the decoration of the table setting.

7 Basic Napkin Folds

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

PYRAMID

STEP 7
STEP 3

STEP 6

STEP 2

STEP 5

STEP 1

STEP 4

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

SAILBOAT
STEP 3

STEP 2
STEP 5

STEP 1 STEP 4

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

BISHOP HAT

STEP 9
STEP 8
STEP 3
STEP 7

STEP 2 STEP 6

STEP 5

STEP 1 STEP 4

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

STANDING FAN

STEP 3

STEP 2
STEP 5

STEP 1
STEP 4

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

BANANA

STEP 8
STEP 3
STEP 7

STEP 2 STEP 6

STEP 5

STEP 1
STEP 4

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

CANDLE

STEP 7
STEP 3

STEP 2 STEP 6

STEP 5

STEP 1

STEP 4

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

WATERLILY
OR
ARTICHOKE

STEP 3 STEP 7

STEP 6
STEP 2

STEP 5

STEP 1
STEP 4

Lesson 3. Table Set up

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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

1. Butter Spreader
2. Bread plate
3. Dinner fork
4. Show plate/place
10 9
plate
8
5. Folded serviette
6. Dinner knife
5 7. Teaspoon
8. Water goblet
1 9. Cruet set
4 10. Flower vase
2 6 7
3

Basic
Table
Set-up
1. Butter Spreader
2. Bread plate
10 9 8
3. Dinner fork
4. Folded serviette
5. Dinner knife
6. Teaspoon
4 7. Cup and saucer
1
5 7 8. Water goblet
2 3 6 1. Butter
9. Cruet set Spreader
2. Bread plate
10. Flower vase
3. Salad fork
4. Fish fork
5. Dinner pork
21
20 6. Show plate/place plate
7. Dinner plate
25 24 8. Fish plate
19

America
9. Salad plate
23 10. Soup underliner
22 18 11. Soup plate

n Table 12.
13.
14.
Folded serviette
Dinner knife
Fish knife

Set-up1 12 15.
16.
17.
Salad knife
Soup spoon
Escargot
11 18. Water goblet
10 19. Red wine glass
2 9 20.
13 14 15 16 1721.
White wine glass
3 45 8
7
Champagne flute
22. Dessert fork
6
23. Dessert spoon
24. Cruet set
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 FUNDAMENTALS IN FOOD AND BEVERAGE SERVICES

Russian
Table
Set-up 1.
2.
Butter Spreader
Bread plate
3. Salad fork
4. Fish fork
5. Dinner pork
22 21 6. Show plate/place
plate

26 25 20 7. Dinner plate
8. Fish plate
9. Salad plate
24 10. Soup underliner
23 19 11. Soup plate
12. Folded serviette
13. Dinner knife
14. Fish knife
15. Salad knife
12 16. Soup spoon
17. Escargot
18. Demitasse cup and

2 11 10 18
saucer
19. Water goblet
9131415 16
1 3 4 5 8 17 20. Red wine glass
7 21. White wine glass
6 22. Champagne flute
23. Demittasse fork

French 24.
25.
26.
Demittasse spoon
Cruet set
Flower vase

Table
Set-up

TASK SHEET

TASK SHEET 2.1

Title: Familiarization

Performance Objective: Given the tools, equipment, supplies and materials, you are
required to identify the different types of table appointments with in 1 minute

Supplies: crockery, Dinnerwares, Flatwares/cutlery, beveragewares and hallowares

Equipment: table, chairs

Steps/ Procedure:
1. Have a list of available supplies and equipment from the laboratory custodian.
2. Familiarize the following table appointment
3. The trainer/Instructor will observe the work for evaluation.
Assessment Method:
Performance Test wit

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TASK SHEET 2.2

Title: Table Set up

Performance Objective: Given the tools, equipment, supplies and materials, you are
required to demonstrate the 7 basic napkin folds and 3 special folds within 5 minutes only

Supplies: serviette

Equipment:

Steps/ Procedure:
1. Have a list of available supplies and equipment from the laboratory custodian.
2. Perform the correct folds of napkins.
3. The trainer/Instructor will observe the work for evaluation.
Assessment Method:
Performance Test with Questioning

TASK SHEET 2.3

Title: Table Set Up

Performance Objective: Given the tools, equipment, supplies and materials, you are
required to demonstrate the correct table set up of the following
a. American set up
b. Basic Set up
c. French set up
d. Russian set up

Supplies: table appointments,linens

Equipment: table, chairs

Steps/ Procedure:
1. Have a list of available supplies and equipment from the laboratory custodian.
2. Perform the correct table set up
3. The trainer/Instructor will observe the work for evaluation.
Assessment Method:
Performance Test with Questioning

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