CRT LEARNING MODULE

Course Code FBS 2

Subject Title Food and Beverage Services NC II
No. of Hours 160 hours
Module Title Setting up Table Appointments in the Dining
Area
 College for Research & Technology of Cabanatuan
HOW TO USE THIS DIGITIZED LEARNING MODULE?

Welcome to the module in Food and Beverage Services NC II. This module contains
training materials and activities for you to complete this module.

The Unit of Competency “Setting up Table Appointments in the Dining Area”

covers the knowledge, skills and attitudes required as part of the competencies to complete
so as to qualify in the National Certification in Food and Beverage Services NCII.

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. Each of the learning outcomes is provided with Modules.
Follow these activities on your own and answer the self-check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each module (or get the
answer sheets from the online facilitator) to write the answers for each self-check. If you
have questions, don’t hesitate to ask your facilitator for assistance.

This module was prepared to help you achieve the required competency in Food and
Beverage Services NC II. This will be the source of Information for you to acquire knowledge
and skill in this particular trade independently and at your own pace, with minimum
supervision of help from your instructor.

 Talk to your online facilitator and agree on how you will both organize the Training of
this unit. Read each through the module carefully. It is divided into sections, which
cover all the skills and knowledge you need to successfully complete this module.
 Work through all the information and complete the activities in each section. Read
Modules and complete self-check. Suggested references are included to supplement
the materials provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
 Your online facilitator will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and take notes.
 You will be given plenty of opportunity to ask questions and practice on the job. Make
sure you practice new skills during regular work shifts. This way you will improve both
your speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.
 When you are ready, ask your online facilitator to watch you online via Zoom or
Google Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback on your
progress. Your online facilitator keeps feedback/pre-assessment reports for this
 reason. When you have successfully completed each element, ask the facilitator to
mark on the reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have sufficient
practice, your online facilitator will arrange an appointment with registered assessor’s
to assess you. The results of your assessment will be recorded in your competency
Achievement Record.
 Food and Beverage Services NC II
Contents of this Learning Module

No. Module Title Topic Code

1 Setting up Table Rules in Laying Module 4.1

Appointments in the Covers/ Table Set-
Dining Area Up

Type of Place Module 4.2

Setting
 MODULE CONTENT

MODULE TITLE : Setting up Table Appointments in the Dining Area

MODULE DESCRIPTOR:
This Module consists of five (5) Learning outcomes, food and beverage
operations, taking reservation, preparing service stations and equipment/utensils and
supplies, setting up table implements in the dining area, and setting the
mood/ambiance of the dining area, is designed to equip you, TVL Learners, with
essential Knowledge, Skills, and Attitude in Food and Beverage Services in accordance
with the industry standards which lead you to National Certificate Level II.

Number of Hours:
6 hours

LEARNING OUTCOMES:
1 Identify the rules in laying covers/ table set up
2. Define and enumerate the styles of table set up
LEARNING OUTCOME # 1: Identify the rules in laying covers/ table set up

Contents:

1. Rules in laying covers/ table set up

2. Styles of table set up

Conditions

The students/trainees must be provided with the following:

1. Cellphone/Laptop
2. G-MAIL account
3. Paper
4. Ballpen

Assessment Method:
1. Written/Online Examination
2. Demonstration
3. Observation
 Learning Activities (Study Guide)
1. Using EDMODO app on your phone or the website on your laptop, go to the Bartending NC
II class.
2. Click on the FOLDERS section (on menu bar)
3. Click the folder MODULE 4: Setting up Table Appointments in the Dining Area. The
digitized Modules, Task Sheets and Job Sheets are available in this folder.
4. All the Self-Checks are contained in the folder MY ACTIVITIES.

Learning Outcome #1

1. Identify the rules in laying covers/ table set up

Learning Activities Special Instructions

1. Read Module 4.1. (Identify Contained in the Module 3: Setting up

the rules in laying covers/ Table Appointments in the Dining Area
table set up) folder in EDMODO (Module 4.1)
2. Answer self-check for 4.1 The self - checks are available thru the
folder SELF CHECKS. The activity is
timed (15 minutes). The results will be
immediately be available after clicking
SUBMIT and the system will run through
the items incorrectly answered (and show
the correct answer)
 MODULE 4.1

RULES IN LAYING COVERS/ TABLE SET-UP

Learning Objective:
1. Identify the rules in laying covers/ table set up

2. Enumerate General Rules of Laying Table Appointments/Implements

Definition of Terms:

Ambiance- The mood of feeling in a place.

Cafeteria- A restaurant serving mostly cooked or ready-to-eat food arranged behind a food
serving counter.
Cover- A cover is the space required on a table for table appointment for one person to
partake of a meal.
Manual reservation System - A manual booking system whereas a hostess usually
answers the phone to record the details of a dining reservation/s which might include taking
guest/s credit card information/s as a guarantee.
Mis-en-place- A French term which mean “put into place” during the pre-service
preparations.
Online Reservation System - A type of reservation system that uses a specific paid
booking platform via an internet website, where all necessary information needed for
reservation is keyed-in by the guest.
Pax- The number of person/s booked for dining in the restaurant.
Reservation- An advance arrangement to secure dining bookings in restaurant or hotel.
Restaurant- A food-service establishment that serves prepared food to guests.
Station Mis- en-place- The preparation of a waiter’s station in the food service.
Table Reservation- An advance booking arrangement made in specific restaurant which
might include but not limited to table preferences, food orders and other important details.
Table Skirting- The process of making a table more attractive, usually done in buffet type
of table service. Twenty (20) meters of cloth is commonly recommended to ensure that all
sides of the table are completely covered.
Walk-in Guests- A guest who visits a food service establishment (e.g. Restaurant), without
any prior seat reservations.
Table Setting - Refers to the way in which the table
appointments and food are arranged on the table for dining.
How the table should be set depends on:

• the style of service to be used;

• the menu to be served;
• the size of the table, and;
• the available table appointment.
Table Appointments- These are table implements/utensils that are used for dining and
serving, which includes the flatware, dinnerware, glassware, hollowware and linens.
Place Setting- The arrangement and the way to set a table with tableware and for serving
and eating for a single diner. Factors- such as the menu or type of food to be served, the
size of the table, and the style of service largely determine this.
Table Accessories- These are items essential to complete the table set- up which include
salt and pepper set/shakers, cruets, ashtray, flower
vases and tent menu.

Setting up all the table implements/appointments to be used in the restaurant

is very important. Proper location and principles in setting up must be considered to
emphasize its usefulness and ease of dining in the restaurant.

Rules in Laying Covers/ Table Set-Up

General Rules for Table Setting

1. Before setting the table, ensure that the chairs and tables are in their best
condition and correct positions, the tabletop should be clean and that the table
is level and not wobbly.
2. Always consider the convenience and comfort of the guest in placing the table
appointment.
3. Be creative and artistic in setting the table but make sure it will not contradict
the principles in table setting and be careful not to overcrowd the table.
4. For formal setting, the table on which a tablecloth is to be spread should be first
covered with silence or base cloth (Damask), for the following reasons:
 to protect the diner's wrists and elbows from the table’s sharp edges;
 to keep the tablecloth firmly in place;
 to protect the surface of the table and prevent the rattling of crockery and
cutlery, and;
 to absorb moisture in case liquid spills on the table.
5. Carry equipment to the table on clean trays or service plate, handling
dinnerware by the edge without touching the surface, glassware by the stems or
base and flatware by the handles.
6. Sanitize, check and set aside damaged and soiled table appointments. Crockery
and cutlery should be spotlessly clean, and the glassware should be well-
polished. Chipped or cracked equipment should not be used.
7. The establishment monogram/logo should be visible to the guest.
8. Each cover should be well-balanced, and it should observe ideal space for a
cover, the opposite side should be exactly similar, so as to give a well-balanced
look.
 Example of Table Set Up

25 20
26 24
21 19
27 23
22 18

9
8
15
1 7 16
6 14 17
2 3 4 5
10 11 12 13

Image 1.0: Russian Style of Table Set-up (numbered from lower left corner at counterclockwise
motion)

1. Table Napkin 10. Diner Knife 19. Red Wine Glass

2. Salad Fork 11. Fish Knife 20. Champagne Flute
3. Fish Fork 12. Salad Knife 21. Water Goblet
4. Dinner Fork 13. Soup Spoon 22. Dessert Fork
5. Show 14. Escargot 23. Dessert Spoon
Plate/Charger/base
Plate
6. Dinner Plate 15. Saucer 24. Cruet Set/Crockeries
7. Salad Plate 16. Coffee Cup 25. Flower Vase
8. Soup Under-liner 17. Teaspoon 26. Bread & Butter Knife
9. Soup Bowl 18. White Wine Glass 27. Bread & Butter Plate

General Rules of Laying Table Appointments/Implements

Centerpiece
1. When deciding on a table center piece, keep it low. If a bud vase is used as a
central decorative piece, it should not be very large or tall as that obstructs the
view of guests sitting opposite each other.
2. Table decors should be reasonably low so that they do not obstruct guest’s
vision.
3. Heavily scented flowers should be avoided, as they affect the flavor of the food.
 Table Linens
1. Table linens are spread evenly on the table and laid properly according to
standard procedure. The central fold of the tablecloth should be in the middle of
the table and all the four edges should just brush the seats of the chairs.
2. White and pastel plain clothes are used for more formal occasions, but not
mandatory, and usually patterned or colored tablecloths are used for casual
dining. The only rule is to make sure those linen patterns and china patterns
don't clash.
3. Collect correct size of the tablecloth for the table to be clothed and the linen
should be free from holes and stains and well ironed and used without creases.
4. Silence pad or base cloth is used for formal setting and it should be placed
evenly on the table so that the edges do not hang down below the tablecloth.
5. Tablecloth is laid over the silence pad or directly over the table. For formal
tablecloth, 16” to 24” for both the length and width for the drop is required.
Then, for informal tablecloth, fewer drops usually 10” to 15” are suggested.
6. Placemat is set up when the table is not covered with tablecloth. It is placed at
the center of the cover.
7. Linen napkins should be folded elegantly and placed in the center of the dinner
plate.

Dinnerware
1. Chargers or dinner plates should be placed on the table first at the center of the
place setting.
2. Bread and butter plate are placed left of the cover, directly above the tines of
the dinner fork.
3. Do not place items such as coffee cups, teacups, and/or dessert plates on the
table if it crowds your guests. It is appropriate to bring those items to the table
after the main course has been cleared and the dessert is served.
4. For dessert --- dessert plates and coffee/teacups will be set out after dinner. If a
fork is to be used with dessert, this will be placed on the dessert plate. A dessert
spoon should have already been set above the dinner plate.

Beverage Ware/Glassware
1. Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the
dinner knife.
2. Wine glasses are placed to the right of the water glass either in a straight line or
in a triangular fashion.
3. No more than 3 glasses are allowed on the table at one time, in exception for
table d’ hote or pre-set menu. Additional glasses may be placed after the used
ones are removed.
Table Accessories
1. Sugar bowls and salt and pepper shakers are generally placed in the center of
small tables. But when table is large, several sets are needed.
2. Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase
should be placed in between the covers at the center of the table.

3. Coffee/tea must go with sugar and milk/creamer.

4. Salt and pepper shakers are placed adjacent with the centerpiece.
5. Ashtrays are placed at the center of the table.

Flatware
1. Flatware’s are to be placed in order of use. In other words, 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.
2. Handle flatware (cutlery) without touching the eating surface perpendicular to
the table and 1 inch from the edge of the table so that handles are lined up and
should be arranged according to the courses.
3. No more than three of any flatware’s are ever placed on the table, except when
an oyster fork is used in addition to three other forks. If more than three
courses are served before dessert, then the utensil for the fourth course is
brought in with the food; likewise, the salad fork and knife may be brought in
when the salad course is served.
 Forks are placed to the left of the cover with the tines pointing up.
 Knives are placed to the right of the dinner plate with the cutting edge
of the blade toward the plate. Technically, one should only use a knife if
one is cutting meat; however, up to three knives can be placed on the
table, in order of use.
 Spoons are laid with bowls up at the right of the cover.
 Dinner knives and forks are laid about 11-13 inches apart, so that the
dinner plate may be easily placed between them.
 Oyster and cocktail forks are placed at the extreme right of the cover,
after the spoons.
 Dessert flatware’s are not normally on the table unless the number of
flatware is small, in which case, they are placed at the top of the cover
with the handle of the dessert spoon towards the right of the cover and
handle of the dessert fork towards the left of the cover.
 Butter spreader may be placed across the top edge of the bread and
butter plate in a parallel line with the table or across the right side of the
bread and butter placed perpendicular to the table edge.
 Coffee spoons should be placed on the saucer. Coffee/tea mugs are not
 used for a formal dinner.

The placement of utensils is guided by the menu, the idea is that when laying,
the utensils place it in an "inside-out” order. Most of the time, complete meal courses
follow this meal pattern.
1. Appetizer, Starter or Hors d'oeuvre
2. Soup
3. Salad
4. Entrée/ Main Course
5. Dessert
 SELF-CHECK 4.1

I. IDENTIFICATION: Identify the following statement and write your answer in

the space provided.

__________________1. The mood of feeling in a place.

__________________2. An advance booking arrangement made in specific
restaurant.
__________________3. The preparation of a waiter’s station in the food
service.
__________________4. A food-service establishment that serves prepared food
to guests.
__________________5. The number of person/s booked for dining in the
restaurant.
__________________6. A type of reservation system that uses a specific paid
booking platform.
__________________7. A restaurant serving mostly cooked or ready-to-eat
food.
__________________8. It is the space required on a table for table
appointment for one person to partake of a meal.
__________________9. A hostess usually answers the phone to record the
details of a dining reservation/s.
__________________10. These are table implements/utensils that are
used for dining and serving.

II. SHORT ANSWER: Answer the following in your own idea and opinion based
on your reading.

1. What are the rules in laying Covers/ table set-up?

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
2. General Rules of Laying Table Appointments/Implements?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
MODULE 4.2

TYPES OF PLACE SETTING

Learning Objective:
1. Identify the types of place setting
2. Enumerate Styles of Table Set-Up
3. Standards of Table Setting

Type of Place Setting

1. À la Carte Setting/Basic Place Setting – an à la carte is the term used for a

menu that has individually priced dishes. These dishes are divided into entrée,
salads, main course and desserts.

This type of place setting usually consists of the following table appointments:
 Dinner Knife
 Table Napkin
 Diner Fork
 Water Goblet
 Show Plate

Additionally, à la carte set-up is commonly used by most restaurants for the

following reasons:
 this is appropriate for most occasions;
 basic place settings generally have fewer utensils;
 sometimes the cup and saucer are placed on the right side of the
spoon, about four inches from the edge of the table, and;
 often, in less formal settings, the napkin and/or cutlery may be held
together in a single bundle by a napkin ring.

2. Table d' Hote Place Setting – a table d' hote menu is a type of menu that
has a set price for several courses that means “table of the host”. Usually, all
courses are included in the price and must be paid by the guest even if they
don’t eat every part of the meal.

Typically, the menu may have two to four choices of an entrée, two to four choices
of a main course and two choices of dessert.
 Image 2.0: Informal Place Setting Image 3.0: Formal Place Setting

Usually, fewer utensils and serving dishes will appear on the table for informal table
settings. Generally, informal table settings will be identified and adjusted depending on the
type of meal that will be served. Most of the time, informal table settings will often be used in
casual restaurants and private gathering. Formal table settings are set for multiple courses
both in private homes and restaurants. The basic rule for a formal table is for everything to
be geometrically spaced: the centerpiece at the exact center; the place settings at equal
distances; and the utensils are balanced.

Styles of Table Set-Up

1. American Style of Table Set-up (also called Plated Service)
A formal American style place setting retains the familiar fork on the left,
knife on the right positions common to most dinner table. To use utensils
correctly, start with those farthest away from the plate and work inward toward
the plate
Different types of American style of table set-up are as follows depending
on the mealtime:
 Image 4.0: American Breakfast Set-up (as food is served)

Image 5.0: American Lunch Set-up (as food is served)

Image 6.0: American Dinner Set-up (as food is served)

2. French Style of Table Set-up (also

called Gueridon Service)
Partially prepared foods are finished cooking on a
rechaud (small portable stove) that is on a
gueridon (moveable service trolley). The chef de
rang (senior waiter) finishes the preparation of the
pre-prepared food near the guests table and
individually plates the finished foods, then the
commis de rang (lowest ranking waiter) serves the
food to guests from the left hand side of the
guest. Image 7.0: French Table Set-up
 3. Russian Style of Table Set-up (also called Platter Service)
Russian style table settings are formal settings used for banquets, formal
dinner events and any fine dining restaurants. The table setting is distinctive
and appealing whereas the dinnerware, glassware and flatware are placed
precisely on the table.

Image 8.0: Russian Table Set-up (as food is served)

A cover consists of the following table appointments: table napkin, salad fork, fish
fork, dinner fork, charger, dinner plate, salad plate, under-liner, soup bowl, dinner knife,
fish knife, salad knife, soup spoon, escargot, cup and saucer, teaspoon, white wine glass,
red wine glass, water goblet, champagne flute, dessert fork, dessert spoon, bread and
butter plate, bread and butter knife, cruet set and a flower vase.

Standards of Table Setting

1. Completeness
 All needed utensils: dinnerware, glasses and other equipment are set on
the table prior to serving orders.
 Required condiments are set up before service.
 Client requirements as stated in the event order are available properly
installed before the start of the function.
 If pre-set up is made, additional cutleries are completed prior to service.

2. Cleanliness and Condition of Equipment

 All pre-set equipment must be immaculately clean, sanitized with sanitizing
detergent, wiped dry, and free of spots or water marks.
 No wobbly tables or chairs.
 No chipped/stained glasses and plates or damaged tines of cutleries.
 Linen is fresh, no foul odor clean, without spots or stains and not wrinkled
3. Balance and Uniformity
 There is even spacing between chairs and covers.
 Cutleries are spaced at least one inch from the edge.
 Same equipment is set-up for the same order.
 Cutleries are aligned properly, with the same distance from the edge.
 4. Order
 All service equipment is placed on the appropriate side of the cover.
 The cutleries are arranged in proper sequence following the order by which
they will be served.
 Fork and side dishes are on the left side.
 Folded paper napkin (if used) on the left side under the fork.
 Water glass is placed on the right side, about an inch on top of the dinner
knife.
 The glasses, cups, saucer, spoons, knife and cocktail fork are on the right
side.
 Required condiments as well as flower vase are placed at the center of the
table.

5. Eye Appeal
 The whole set up looks presentable.
 Presidential and buffet tables are skirted for banquet functions.
 Appropriate color combinations are used.
 No eye sore is seen in the dining area.
 Appropriate centerpiece and other decors are provided for.

6. Timeliness
 Set up is completed on time –- at least 30 minutes prior to the start of
operation or banquet functions. How the table should be set depends on:
 the style of service to be used;
 the menu to be served;
 the size of the table, and;
 the available table appointments.

Remember!

In table setting, common sense should be the best guide when one is not sure of
what to do. Anything that is not needed on the table, or is not required by the
menu, need not to be set.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 18
CRT
 SELF-CHECK 4.2

I. IDENTIFICATION: Identify the given statement and write your answer in the space
provided.

__________________1. It is the term used for a menu that has individually priced dishes.

__________________2. It is partially prepared foods are finished cooking on a rechaud.

__________________3. It is a style place setting retains the familiar fork on the left, knife
on the right positions common to most dinner table.

__________________4. It is a type of menu that has a set price for several courses that
means table of the host.

__________________5. Table settings are formal settings used for banquets, formal
dinner events and any fine dining restaurants.
Directions:
In a counterclockwise direction, analyze the given illustration below whether each table
appointment was placed according to the rules of laying table appointments. Write “C”
if it was laid correctly, and “W” if otherwise. Write your answers in the space provided.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 19
CRT
II. Short Answer: Answer the following in your own opinion based on the what you read.

1. What are the Standards of Table Setting?

2. Styles of Table Set-Up

3. Types of Place Setting

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 20
CRT
 TASK SHEET 4

Direction: Find a type of dinner ware, glassware and flatware in your house, then
place it according to the types of table set up (American table set up breakfast
and lunch). Then after setting up, take a photo of your own table set up and send
it to my messenger @ crt Judea dizon.

Document No. 001-2020

FOOD AND BEVERAGE
Developed by:
SERVICES NC II Issued by:
Page 21
CRT