FOOD AND BEVERAGE SERVICES GRADE 10 TABLE SET UP demonstration

1. F&B
(Food & Beverage)
TABLE SET
UP

2. SET UP TABLES IN
THE DINING AREA

3. The following skills and knowledge shall be the focus of
this module:
• Set the table according to the standard of the food service
establishment.
• Set covers correctly according to the predetermined
menu.
• Wipe and polish tableware and glassware before they are
set up on the table.
• Fold properly and lay cloth napkins on the table
appropriately according to napkins folding style.
• Skirt properly buffet or display tables taking into account
symmetry, balance, and harmony in size and design.

4. Dining Room Equipment and
Service ware
Dining room equipment and service
ware make the server’s job easier,
and complementary decorations that
are appropriate to the style of service.

5. The Table and Table Cover
The size of the tables and the amount of
space needed for each guest are primary
concerns in laying out the dining room. The
table should be firmly footed and not be
wobbly when a customer leans on it.

6. Table Set-
up

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

8. Standards of Table Set-Up
1. Completeness
2.Cleanliness and Condition of
Equipment
3. Balance and Uniformity
4.Order
5. Aesthetic appeal
6. Timeliness

9. Pre Set-up (before order is taken)
A la carte Breakfast
1. Check the condition and cleanliness of
all tables and chairs
2. Check cleanliness and condition of
service equipment before they are set up.
3. Set up the placemats
4. Collect all silverwares to be set up on the
tables.

10. 5. Lay down the silverware on the cover.
6. Set up the water goblet
7. Set up the folded napkins
8. Set up the condiments
9. Set up the cups and saucers.
For LUNCH/DINNER – same set up as in breakfast except
the following modifications: No cup, saucer,sugar, and
creamer are to be pre-set on the table. These items will be
set-up before the coffee or tea is served ( if coffee or tea is
ordered). Under liner or show plate must be set up on the
center of the cover.

11. A LA CARTE
The meaning of a la carte comes down
to us through French. In the 19th
century, English speakers adopted the
phrase to refer to a certain type of
menu item-occasionally a lamb wine
pairing-and it stuck.
Another word for a la carte
is according to the menu or by the
menu.

12. Company description
History and vision
Management team
Provide a brief history of your company, including when it was founded and its
evolution over time. Then, describe your company's vision for the future and its
long-term objectives
Describe the key members of your team, their roles and responsibilities, and their
relevant industry experience. Highlight any unique skills or qualifications that set
your team apart from competitors to establish credibility with potential investors or
partners

13. Industry overview
Target market
Competitive landscape
Market analysis
Provide a brief overview of your industry, including its size and
growth trends. Identify key players in the market and any regulatory
or technological changes that could impact your business or
company
Describe your target customer segment(s) in detail, including
demographics and psychographics, and explain why they represent
an opportunity for your product or service
Analyze the competitive landscape for your industry, identify key
competitors and their strengths and weaknesses. Then, you can
explain how you plan to differentiate yourself and your business from
them

14. Descriptions
Provide a detailed description of your
products or services, highlighting their
features and benefits. Use images or videos
to help illustrate your offerings
Discuss your pricing strategy, including any
discounts or promotions you offer. Explain
how you arrived at your pricing model and
why it is competitive
Products or services
Development
Share any plans you have for developing
new products or services in the future.
Explain how these offerings will address a
need in the market and differentiate from
others
Describe customer support services offered,
including technical support, training, and
warranties/guarantees. Highlight customer
success stories to demonstrate
effectiveness
Pricing strategy
Customer support

15. 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 RULES FOR LAYING A TABLE
ARE NOT RIGID. THEY ARE FOLLOWED TO
FACILITATE DINING AND MAKING TABLE
NEAT.

16. BASIC RULES FOR LAYING THE TABLES
1. TABLE LINENS--- TABLE LINEN HAS TO BE LAID PROPERLY. A WHITE CLOTH
IS PREFFERED BUT NOT MANDATORY. THE ONLY RULE IS TO MAKE SURE
THAT 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.
3. NAPKINS – LINEN NAPKINS SHOULD BE FOLDED ELEGANTLY AND PLACED
AT THECENTER OF THE DINNER PLATE.
4. SILVERWARE-- IS TO BE PLACED IN ORDER OF USE. IN OTHER WORD THE
DINER WILL START AT THE END AND WORK HIS WAY IN. 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 TABLES EDGE.

17. 5. KNIVES—SET KNIVES ON THE TABLE TO THE RIGHT OF THE DINNER
PLATE. ONLY ONE KNIFE
IS USED IN CUTTING MEAT. HOWEVER, UPTO THREE KNIVES CAN BE
PLACED ON THE TABLE IN ORDER OF USE. 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. THERE ARE USUALLY THREE: ONE FOR SEAFOOD,
ANOTHER ONE FOR THE MAIN COURSE, AND OTHER ONE FOR 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 TIME FOR DESSERT.

18. 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 TEA CUPS 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 PLACED
ABOVE THE DINNER PLATE. COFFEE SPOONS SHOULD
BE PLACED ON THE SAUCER, COFFEE OR TEA MUGS
ARE NOT USED IN A FORMALDINNER.

19. BREAKAGES ARE CAUSED BY THE FOLLOWING FACTORS:
1. MECHANICAL IMPACT- OBJECT TO OBJECT CONTACT.
2. THERMAL SHOCK- ABRUPT ESPOSURE OF BREAKABLE EQUIPMENTS SUCH AS
GLASSES, CHINAWARE, FROM SUDDEN CHANGE OF TEMPERATURE.
3. IMPROPER HANDLING AND MISUSE OF EQUIPMENT – USING KNIVEDS FOR
OPENING CAN
4. IMPROPER RACKING AND STACKING OF GLASSES AND TABLEWARE.
5. INATTENTIVENESS OR ABSENT MINDEDNESS.
6. IMPROPER BUSSING

20. NAPKIN FOLDING
A FOLDED NAPKIN IS PLACED ON THE TABLE FOR THE GUEST’S 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 ESTABLISHMENT AND THE TYPE OF
SERVICE.