1. The document provides guidelines for table setting and service, including keeping centerpieces low to allow conversation, suiting the centerpiece to the occasion, and using different heights of flowers and candles for visual interest. 2. Instructions are given for serving food and beverages correctly from the left and right sides respectively. Used dishes should be removed from the right side without stacking. 3. Good personal hygiene, job skills, customer relations, and contacts are important for a successful catering business. Planning, organizing, leading, controlling and developing people are key management functions.

4. 1. Keep them low so people can see
and converse across the table

6. 2. Centerpiece need not be always at
the center

8. 3. Decorations on the buffet and tea
service are larger and taller than
dinner table decorations

10. 4. Use the candles after dusk they
should be burn above or below eye
level

12. 5. Suit centerpiece on occasion

16. 6. Always check for the contrast as well
as color harmony to achieve balance
and coordination between table
appointment’s and centerpiece

19. 1. In an arrangement of flowers , one
type of flower and color
predominating is more satisfying

21. 2. The flower container must be part
of the table appointments

23. 3. One of the most popular flower
arrangement for dinner table is the
“CRESCENT” pattern

25. 4. It is discourteous to have the flower
arranged so tall that they act as
barricade among guest. Tall
arrangements must be reserved for
buffets when flower are to be viewed
by guest in standing location

29. 1. Simply arranged fruits are at their
best. Its own color and shape that
provide the interest

31. 2. For an arrangement of one kind of
fruit, select a container which will
reveal its own particular shape and
color advantage

33. 3. Combine the solidity of fruit with
the delicacy of flowers for contrast or
emphasis. In tiny holders may be
tucked among fruits

36. 1. Candles are pure decoration only for
table. Candles are not used in any
daylight setting

38. 2. Objects of different height create
greater interest. relatively low flowers
and tall candles is a general principle
, but candles do not have to be of the
same height
Candles must be above eye level

40. 3. Use candle
holders to
make the
candles stand
erect

41. 4. Select the candle colors carefully.
For general use however IVORY is most
satisfactory because it blends well with
any color

47. WAITING ON THE TABLE

50. - Serve and removal of
beverage
- Glasses or unused knives
and also dessert flatware

51. - Serve and remove
food on the left
side(informal)
- Removing and placing
of courses
- Dinner plate is best
removed in the left
- Side plates like salad
plate and bread and
butter plate

52. 1. Be alert and ready always
2. Serve and remove food on left side
3. Serve and remove beverage on right side.
4. Hold the glass by the lower part without
touching the top of the glass
5. Hold serving dishes low enough so that
people in low places can help himself
6. Water glasses should be refilled without
removing from the table
7. In clearing the table, remove the serving
dishes before individual plates. Never stack
the dishes. Sugar and cream for the
beverage are the only food left in the table

53. GUIDELINES OF TABLE SEVICE FOR
WAITERS
• Ladies are serve before men; if children are present, they
should be served first, then ladies, then men
• Food is serve from the guest’s left side, with the
waiters(server person)left hand
• Beverages are served from the guest right side, with the
waiters right hand
• All the guest food must be brought to the table at the same
time
• Guest plates must not be brought to the table until all the
guest have finished eating their meal
• Never stack or escape dirty plate on the guest table
• Dirty dishes are cleared from the guest right side with the
waiters right hand

60. Personal hygiene
Knowledge and skills on
the job
Affective traits
Customer and community
relations

61. A successful catering business depends
on a lot of contacts or acquaintance’s

65. Planning involves reviewing the
current situation and generating a
plan that will allow the organization
to meet its established goals and
objectives. It entails generating a
plan to increase profit and detail
how this will be achieved

66. this is where management prepares
for the task ahead by delegating
resources and responsibilities, as
efficiently and effectively as
possible. During this stage
management would consider the
different departments and divisions
within its organization and provide
authority and tasks as necessary.

67. Leading requires a manager to have
a positive influence on people while
also inspiring them to complete their
jobs this in turn improves their job
performance through a positive work
environment.

68. is important in the establishment of
performance standards and ensuring
these standards are adhered too while
also taking corrective actions against
deviation. If for example deadlines are
not being met the manager should
investigate, if they this was due to
incorrect original estimates relating to
the workload required, the manager could
increase staffing for the particular
project.

70. Management through people
Some interpersonal tasks could
involve being a figurehead and
speaking at important organization
ceremonies, motivating employees
through leadership or serving as a
liaison between different departments

71. Management through information
Informational roles are focused on
the processing of information, this
could include seeking out information
while also analyzing and monitoring
for relevant changes that apply to
the organization, communicating
information to your co-workers or
being a spokesperson on behalf of the
organization

72. Management through action
Requires decisions to be made using the
information provided. This could require
developing innovate ideas, serving as a
mediator to resolve conflict, allocating
resources within the organization and
negotiating on the organizations behalf. A
manager involved in a decisional role must
have strong problem solving abilities, be
able to priorities and have good negotiation
skills.

74. are used mostly at the lower levels of
management and are obtained through
experience and training. An example of
technical skills could be introducing and
teaching a new accountant the
accounting system used by the firm.

75. Interpersonal skills focus on the
ability to work with, motivate and
communicate with other people. This
skill is very important for managers to
create a strong relationship between
both individuals and groups within the
organization this will ensure that there
is trust and respect between these
parties, allowing tasks to be completed
effectively and efficiently.

76. this is the ability to consider a situation both
abstractly and logically in order to come to the
correct decision based on internal and external
environments. Globalization has made this skill
extremely important for managers (especially
those in high-level positions), as they must be
able to break-down and analyze information to
make immense decisions that potentially have a
worldwide impact.

77. BY:
ANN MELYCENT RODRIGUEZ YMBONG
BSED T.L.E
CEBU NORMAL UNIVERSITY
OSMENA BLVD.
CEBU CITY