Introduction

WELCOM
Assessment

Outcomes
Learning
Criteria

PREPARE DINING

E
ROOM/RESTAURANT AREA FOR
SERVICE

Food and Beverage Services NC II

 This module covers the knowledge
and skills required in the preparation

Introduction
of the dining room /restaurant area
Assessment

Outcomes
Learning
Criteria

before the start of the service

operations. It involves opening duties
or the dining room mise-en-place
prior to service.
 This unit includes the knowledge and
skills in taking reservations,

Introduction
Assessment

Outcomes
Learning

preparing service stations, table

Criteria

setting, and setting the ambiance of

the foodservice facility.
 Introduction
Assessment

Outcomes
Learning
Criteria

LO1 LO2 LO3 LO4

Take table Prepare service Set-up the tables in Set the
reservations stations and the dining area mood/ambience if the
equipment dining area
 Inquiries are answered
promptly, clearly and

Assessment Criteria
accurately.

Introduction
Outcomes
Learning
 Pertinent questions are asked
to complete the details of the
reservations.
 Reservations data are recorded
on forms accurately based on
establishment’s standards.
 Details of the reservations are
repeated back and confirmed

Assessment Criteria
with the party making the

Introduction
reservation.

Outcomes
Learning
 Additional information about
the foodservice establishment
is provided when necessary.
 Service or waiter’s stations are
stacked with supplies necessary
for service.
 All tableware and dining room
equipment are cleaned, wiped

Assessment Criteria
and put in their proper places.

Introduction
 Special tent cards and similar

Outcomes
Learning
special displays are put up for
promotion.
 Cleanliness and condition of all
tables, tableware and dining
room equipment are checked.
 Water pitchers and ice buckets
are filled.
 Electrical appliance or equipment

Assessment Criteria

Introduction
like coffee pots, tea pots, plate

Outcomes
Learning
warmers etc. in the dining area
are turned on and kept ready.
 Condiments and sauce bottles are
refilled and the necks and tops of
the bottles are wiped clean and
dry.
 Tables are set according to the
standards of the foodservice

Assessment Criteria
establishment.
 In cases where the menu is

Introduction
Outcomes
Learning
prearranged or fixed, covers are
set correctly according to the
predetermined menu.
 Tableware and glassware are
wiped and polished before they
are set up on the table.
 Cloth napkins are folded properly
and laid on the table

Assessment Criteria
appropriately according to napkin

Introduction
folding style.

Outcomes
Learning
 Buffet or display tables are
skirted properly taking into
account symmetry, balance and
harmony in size and design.
 Lights are adjusted according to
time of the day.
 Tables, chairs and other dining

Assessment Criteria
room furniture are arranged to

Introduction
ensure comfort and convenience

Outcomes
Learning
of the guests.
 Appropriate music is played
when applicable
 Floors/carpets are cleaned and
made sure are dry.
 Air-condition or cooling units

Assessment Criteria
are adjusted for the comfort of

Introduction
Outcomes
Learning
the guests
 Decorations are set-up
according to theme or concept
of the dining room.
PRE

TEST
No.1 Answer the phone with
_____ rings.
a. Five
b. Four
c. Three
d. Two
No.2 It is used for Sparkling Wine.
a. Pilsner Glass
b. Champagne Flute Glass
c. Water Goblet
d. Red Wine Glass
No.3 It comprises the Mis – en –
place except

a. Condition of menu cards

b. Sanitary linens
c. Condition of tables and chairs
d. Crumbing down equipment
No.4 Cutlery are space at least
____ inch from the table.

a. 1/2
b. 1
c. 2
d. 3
 Set up is completed on time
No.5 at least ______ minutes prior
to start the operation on
banquet functions.
a. Ten
b. Fifteen
c. Twenty
d. Thirty
No.6 There are different banquet
set up styles except
a. Star Shape
b. U Shape
c. Classroom
d. Workshop
No.7 There are different table
skirting designs except
a. Tulips
b. Single pleats
c. Dragonfly
d. Butterfly
 Various materials are
No.8
needed in table skirting
except
a. Cleaning Cloths
b. Pins
c. Thumbtacks
d. Skirting Cloths
No.9 Used as an underliner

a. Dinner plate
b. Show plate
c. Dessert plate
d. Fish plate
No.10 Set-up dining area with
mood and ambience with
a. Views
b. Decors
c. Lighting
d. All of the above
 ANSWER KEY

1. C 6. A
2. B 7. C
3. D 8. A
4. B 9. B
5. D 10. D
 r n i n g
Lea #1
tco m e

01
Ou
ta b l e
Take ns
e r v atio
R e s
 CONTENTS
Telephone Details of
Ethics Reservation,
Records or
Forms
Reservation
Process and
Inquiries
 TELEPHONE ETHICS
Topic 1
Learning Objective:

After reading this topic you

must be able to:
• Identify and apply
telephone ethics.
Topic 1 A customer’s first
impression of your practice
is formed during their first
few seconds of contact over
the phone or in person.
More than 80% of your first-
time customers call before
coming into your workplace.
 It is often said that human
Topic 1 communication consists of
93% body language while only
7% of communication consists
of words themselves. Whether
answering the phone or
making phone calls, using the
proper etiquette is a must in
order to maintain a certain
level of professionalism. 
 Basic Telephone Etiquettes:
Topic 1
 Phone should be answered
within three rings.
 Smile even though you are
on the telephone.
 Sit or stand up straight.
 Use a low voice pitch.
 Match your speaking rate
to the caller's.
 Avoid extremes in volume.
 DETAILS OF RESERVATION,
RECORDS OR FORMS

Topic 2 Learning Objective:

After reading this unit you

must be able to:
• Perform the reservation
according to details.
 Inquiries may be received
through the following:

Topic 2  Telephone

 Fax

 Email
 In person
 Internet
 Details of the reservation:

Topic 2  Date of reservation

 Time of arrival
 Number of persons
 Name of person who will
use the reservation
 Name of person making the
reservation
 Details of the reservation: cont.....

Topic 2  Contact details of the

person checking in and of
the person making the
reservation
 Special requirements
 Reservation records or forms:

Topic 2  Reservation Sheets

 Logbook

 Computer

 Reservation Cards
 DETAILS OF RESERVATION,
RECORDS OR FORMS

Learning Objective:

Topic 3 After reading this topic you

must be able to:
• Process reservation.
Topic 3
A table reservation is
an arrangement
made in advance to
have a table available
at a restaurant.
 While most
restaurants in the
vast majority of the

Topic 3
world do not require
a reservation, and
some have no policy
or simply any channel
for making one,
 so called higher-end
restaurants mainly in
overcrowded cities do

Topic 3
tend to require a
reservation, and some
may have tables
booked for weeks in
advance.
 At particularly
exclusive venues, it
may be impossible to
Topic 3
make a reservation
on the same day as
the planned visit.
 DO's & DONT's

Topic 3
 DO's
 Listen carefully, pay
close attention to the

Topic 3
details being expressed
by the caller.
 Make the callers feel
that they have your
undivided attention,
mention the name of
the caller, if possible.
 DO's - cont...
 Answer the telephone
promptly within three

Topic 3
rings.
 Say the name of the
hotel, your name and
appropriate greetings.
 Always have pen and
paper in hand to make
the records.
 DO's - cont...
 If you have to ask the
caller to hold, explain,
why. Wait for the callers

Topic 3
agreement before
putting him/her on
hold.
 If you say that you call
back do it as soon as
possible, tell the caller
the approximate time
 DO's - cont...
 Repeat back in any
details and follow up in
writing (if necessary).

Topic 3
 Close the conversation
politely. Always say
"thank you for calling".
 Never give wrong
information, if you
don't know the answer,
transfer the caller to the
right person.
 DONT's
X Let the telephone
ring more than three
times.

Topic 3
X Answer the phone
with "hello" or "yes".
X Ask the caller to hold
on while you
scramble for pen and
paper.
 DONT's - cont...
X Say "hold on" and
leave the caller
wondering if he/she

Topic 3
is still being
attended.
X Forget to call back.
X Say you cannot help
and not offer the
caller to someone
 DONT's - cont...
X Say "he hasn't come
in yet" or "she hasn't
come back from

Topic 3
lunch yet" or "he/she
is in the toilet".
People don't want to
know the reason and
are given a wrong
impression.
 DONT's - cont....
X Hang up without
thanking the caller
for calling.

Topic 3
X Keep talking to
another person while
answering the phone.
X Eating something
while answering the
phone.
Taking Table Reservation Video
Taking Table Reservation Process:

Answer the phone promptly.

Introduce yourself and ask the name
of the caller properly.
Use the name of the guests
appropriately.
Determine the number of guests,
reservation date, time of arrival.
Taking Table Reservation Process: cont...

 If the caller is making the reservation

for another person, ask for the name
and the contact information of the
guests who will be checking in, and
the person making the reservation.
Record the details of the reservation
on the reservation log.
Taking Table Reservation Process: cont...

 Recap the details of the reservation

to the caller.
Take note of any additional requests.
And conclude the call properly.
Follow up to confirm the reservation.
 QUIZ 1

TRUE or FALSE
 1.
Say "hold on" and leave the caller
wondering if he/she is still being
attended.
TRUE
FALSE
 2.
Notebook is one of the reservation record
that used in taking table reservation.

TRUE
FALSE
 3.
Answer the telephone promptly within
three rings.

TRUE
FALSE
 4.
Hang up without thanking the caller for calling.

TRUE
FALSE
 5.
A table reservation is an arrangement made in
advance to have a table available at a
restaurant.
TRUE
FALSE
 ANSWER KEY

1. FALSE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
 r n i n g
Lea # 2
tco m e

02
Ou rvice
a re s e
Prep s an d
statio n
p m e nt
equi
 CONTENTS
1.Tools, Equipment
and Supplies needed 2.Service Station
in Preparing Service Mise-en-place
Stations and its Uses
 TOOLS, EQUIPMENT AND SUPPLIES
NEEDED IN PREPARING SERVICE
STATIONS AND ITS USES

Topic 1 Learning Objective:

After reading this topic you

must be able to:
• prepare service stations
with needed tools,
equipment and supplies
and identify its uses.
 Inquiries may be received
through the following:

Topic 1
Dinnerware/chinaware

Cover/service plate
Dinner plate
Entrée plate
Fish plate
Bread plate
Soup bowl/plate
Cups and saucers
 Glassware
Topic 1 Stem wares
Footed wares
Tumblers
Mugs
 Silverware/Flatware

Topic 1 Dinner fork

Dinner spoon
Soup spoon
Butter knife/spreader
Steak knife
Fish Fork
Dessert fork
Teaspoon
 Holloware
Topic 1
Soup tureen
Platters
Coffeepots
Teapots
 Dining room/ Restaurant
equipment

Topic 1 Service tray stands

Gueridon trolley
Cake display
Refrigerators/Chillers
Coffee makers/machines
Point Of Sales (POS)
Wine service equipment
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
Topic 1
 STATION MIS-EN-PLACE

Learning Objective:

Topic 2
After reading this topic you
must be able to:
• perform station mise-in-place
in the dining area.
 Mise-en-place (French for
“put in place”) can be
defined as the equipment
and food that is prepared
ready for service before

Topic 2
service begins. Station
mise-en-place is the
preparation of a waiter’s
workstation in a food-
service area, housing all
the equipment required
for service.
 Items in Station Mis-en-place

All the necessary cutlery:

for example, side knives,

Topic 2
soup spoons, main (table)
knives and forks, sweet
spoons and forks, tea and
coffee spoons
Service gear (tablespoons
and forks)
Crumbing-down equipment
Service plates
 Tea/coffee service
equipment (milk jugs,
sugar bowls, cups and
saucers, teaspoons, etc.)

Topic 2
Glassware (tumblers, wine
glasses – white and red)
Underliners (an underplate
lined with a doily or
napkin)
Bread service equipment
(and butter)
 Napkins
Service trays
Toothpicks

Topic 2
Menus
Wine lists
Spare docket books and
pens (a docket and pen
will be carried by the
waiter)
 Waiter’s friend
Condiments (sauces,
pepper mill, etc.)

Topic 2
Clean table linen
Additional items to
meet the specialist
requirements of the
establishment
 Comprises the Mis-en-place

Condition of tables and

chairs

Topic 2
Sanitary linens
Clean and sanitized table
appointments
Flower arrangement
Filling of condiments
Condition of menu cards
Knowledge of the menu of
the day
 QUIZ 2

MATCHING TYPE
 Column A Column B

__ 1. Sanitary linens A. Comprises Mis en

__ 2. Filling of condiments place
__ 3. Glassware B. Items in Station
__ 4. Ubderliners Mis en place
__ 5. Condition of tables &
chairs
 ANSWER KEY

1. A

2. A

3. B
 n i ng
Lear #3
t co m e
Ou
03 - u pe th
Se t
i n t h e
ta b l e s
a re a
d in i n g
 CONTENTS

Standards
of Table Banquet
Napkin
Set-Up Set-Up tables Table
Folding Set-Up
according to Skirting
Styles Styles
predetermined Designs
Menu
 STANDARDS OF TABLE SET-UP

Learning Objective:
Topic 1

After reading this topic you

must be able to:
• set-up table according to
standard procedures.
 Completeness

All needed utensils are set

up the table prior to
Topic 1

serving orders. Coffee, tea

must go with sugar and
milk / creamer.

Place mat is set up when

the table is not covered
with table cloth. It is placed
at the center of the cover.
 Require condiments as
stated in the event order
are available and properly
installed before the start of
the function.
Topic 1

Client requirements as
stated in the event order
are available and properly
installed before the start of
the function.
If – pre – set up is made,
the additional cutleries are
completed prior to
 Balance and Uniformity

Even spacing between

chairs and cover.
Cutlery are space at least 1
Topic 1

inch from the edge of the

table
Same utensils is set up for
the same order
Cutlery are aligned
properly with the same
distance from the edge of
the table
 Order
All service utensils are
placed on the appropriate
side of the cover.
Topic 1

The glasses cups, savers,

spoon, knife and cocktail
fork are on the right side
Fork and side dishes are on
the left side
Folded paper napkin on the
left side under the fork
 Water glass is set on the
right side about an inch on
top of the knife.
Required condiments as
well as flower base are
Topic 1

placed at the center of the

table.
The cutlery are arranged in
proper sequence following
the order by which they will
be served.
 Eye Appeal
Presidential and buffet
table are skirted for
banquet functions.
Topic 1

Appropriate color
combination are used.
No eye sore is seen in the
dining area.
Appropriate center piece
and other decors are
provided for.
 Timeliness
Set – up is completed on
time at least thirty minutes
Topic 1

prior to start the operation

on banquet functions
 Clothing Procedure

Check the table for

Topic 1

steadiness and position it for

ease of access for service. If
the table is unstable, it must
be stabilized.

Stand centrally between

two legs of the table
 Position the folded cloth on
the table with the two woven
edges towards you and the
two folds of the concertina
Topic 1

facing away from you.

Position the vertical center

crease in the center of the
table, holding the concertina
fold.
 Lean across the table and
release the bottom layer of
the cloth to hang over the far
edge of the table.
Topic 1

Re-position the horizontal

crease of the cloth in the
center of the table.
 Release the hold on the
center fold and draw the top
fold towards you.
Topic 1

Having centered the cloth

both vertically and
horizontally, the cloth should
now be positioned with an
equal drop all round, with
the folds of the cloth
covering the legs.
 A LA CARTE TABLE PRE- SET-UP (GOOD FOR 1 COVER)

1 2 3
Topic 1

5
8 9 7
4 6

Legend:

1. Flower Vase / Centerpiece 6. Dinner Knife

2. Cruets / Salt & Pepper Shaker 7. Dinner Fork
3. Water Goblet 8. Bread Plate
4. Showplate 9. Butter Spreader / Knife
5. Table Napkin
 FORMAL DINNER TABLE SET-UP

Topic 1
 FORMAL DINNER TABLE
Topic 1 SET-UP VIDEO
 RUSSIAN TABLE SET-UP
Topic 1 VIDEO
 FRENCH TABLE SET-UP
Topic 1 VIDEO
 SET-UP TABLES ACCORDING TO
PREDETERMINED MENU

Learning Objective:
Topic 2

After reading this topic you

must be able to:
• set-up table according to
predetermined menu.
 Sample Menu of Russian/Silver Service
TABLE D'HOTE

PTS RESTAURANT
Topic 2
___ SET A P 1050.00

-Cream of Chicken
-Garden Salad w/ Mayonnaise Dressing
-Fish Fillet w/ Sweet Chilli Sauce
& Vegetable Sidings
-Pork Chop with Sweet and Sour Sauce
& Vegetable Sidings
-Carbohydrates:
___ Potato Chips ___ White Pasta

-Chocolate Cake
-Coffee:
___ Brewed ____ Latte
-Wine
Carlo Rossi
Novellino
Chamdor
 ___ SET B P 1055.00
Topic 2
-Cream of Corn
-Pineapple Cucumber w/ French Dressing
-Fried Chicken with Gravy Sauce
& Vegetable Sidings
-Beef Steak w/ Mushroom Sauce
& Vegetable Sidings
-Carbohydrates:
___ Potato Chips ___ White Pasta
-Chocolate Chip Cookies
-Coffee:
___ Brewed ____ Latte
-Wine
Novellino
Carlo Rossi
May
 A LA CARTE

Passi City Restaurant

Juices Appetizer
Topic 2
Orange……. P18.00 Squid Balls……… P75.00
Pineapple…. P25.00 Spring Rolls…….. P75.00
Grape……… P25.00 Shrimp Cocktail… P75.00

Soda Soup
Coke………. P20.00 French Onion…....P65.00
Sprite……... P20.00 Cream of Mushroom.. P65.00
Royal……… P20.00 Cream of Chicken….. P65.00

Hot Drinks Salad

Coffee……... P25.00 Pineapple Potato w/ Mayonnaise Dressing….. P80.00
Chocolate….. P25.00 Pineapple Cucumber w/ French Dressing…….P80.00
Tea…………. P25.00

Main Course
SET A – Crispy Fried Chicken w/ Rice & Vegetable Sidings…..P150.00
SET B – Pork Embutido w/ Rice & Vegetable Sidings…...………P150.00
SET C – Pork Chop w/ Rice & Vegetable Sidings…...…… P150.00

Dessert
Chocolate Cake…… P35.00
Brazo de Mercedes… P45.00
Butterscotch……….. P35.00
 A LA CARTE MENU TABLE D'HOTE MENU
It gives a full ist of all The menu has a fixed
dishes that may be number of courses.
prepared by the
establishment. These
dishes may be grouped
under separate
headings, such as
appetizers, soups, fish,
chicken, beef,
vegetables, starch,
Topic 2
desserts, etc.

It offers more choice There may or may not

within each course. be a choice within each
course.
Each dish is priced The selling price of
separately. Therefore menu is fixed, that is
the customers is charged price is charge for the
only for those items that whole meu. Therefore
he/she ordered. whether customer eat
all items or not, he/she
has to pay full charge of
the menu
 A LA CARTE MENU TABLE D'HOTE MENU
The dishes are cooked Since the dishes are
according to the order. already fixed and known
Therefore certain then it can be cooked
waiting time will be ready at the set time.
required for the service Therefore less waiting
of each dish. time is required for the
Topic 2
service of each dishes.
Example is american Example is buffet, value
table service. meal, combo meal, set
menu, etc.
 NAPKIN FOLDING STYLES

Learning Objective:
Topic 3
After reading this topic you
must be able to:
• fold table napkin using
different styles.
 A folded table napkin
is placed on the table
Topic 3 for the guest’s use
and to contribute to
the appearance of
the cover and the
whole dining
environment.
 It is an advantage if
napkin folds are kept
simple, as less
Topic 3 handling is involved.
Less handling makes
for more hygienic
napkins (as well as
being less time
consuming).
 PYRAMID / TAVERN

Topic 3
1. Lay the napkin flat out in
front of you. If the napkin has
tags, labels or folded over
sown seams make sure these
are facing up.
 2. Fold the napkin diagonally
in half.

Topic 3
 3. Arrange the napkin so the
open end of the triangle is
facing away form you.
Topic 3
 4. Fold the bottom right
corner up towards the center.

Topic 3
 5. Repeat the same fold but
this time on the left.

Topic 3
 6. Flip the napkin over so the
open end is facing away form
you.
Topic 3
 7. Fold the napkin in half
taking the bottom point of the
diamond to the top.
Topic 3
 8.Tuck your thumbs underneath
the centre of the triangle and at
the same time. Life the middle up
whilst bringing the two corners of
the triangle together.
Topic 3
 BIRD OF PARADISE

Topic 3
Topic 3
1. Lay the napkin flat out in
front of you. If the napkin has
labels tags or a folded seam
ensure that these are facing
upwards to begin with.
Topic 3

2. Fold the napkin in half to

the opening is towards you.
Topic 3

3. Fold the napkin in half

again so it is now a square a
quarter of its original size. The
opening should be bottom left
now.
Topic 3

4. Take the bottom left corner

(the open ended one) and fold
the napkin in half towards the
top right..
Topic 3

5. Have the triangle laid out

in front of you so the long
edge is facing you. Now take
the right corner and fold it
over half of the napkin.
Topic 3

6. Take the left hand side now

and repeat the fold. They
should meet in the middle.
Topic 3

7. Take the right hand side

bottom flap and tuck it
underneath.
Topic 3

8. Do the same with the left

hand flap.
Topic 3
9. You now want to fold the
napkin in half. The easiest
way to do this is place your
thumbs underneath the
napkin and then
simultaneously come up with
your thumbs and push down
with your fingers.
Topic 3
10. Makin sure you keep a firm
grip on the napkin. You wouldn’t
want it flying away now. Begin to
peal back the lose corners of the
napkin creating the plumage. You
should have four in total to pull
back and arrange.
 Table Napkin Folding Videos

Topic 3
Pyramid Bird of Paradise

Bishop's Hat Crown

 1. Candle
2. Standing Fan
3. Goblet Fan
4. Sail
Topic 3 5. Slide Napkin

Other Table
Napkin Folding
Styles
 TABLE SKIRTING DESIGNS

Learning Objective:
Topic 4
After reading this topic you
must be able to:
• perform table skirting
using different designs.
 DEFINITION

Topic 4 It is used to decorate tables

to be used in differant kind
of occasions, for elegance
and to cover the actual
table.
 Materials needed in Table
Skirting:
Table (rectangle, round,
Topic 4 square, U shape)
Thumbtacks
Pins
Top Cloths
Skirting Cloths (geena, satin,
back satin, etc.)
 Pointers in Table Skirting:
Decide on what design you
are going to do that fits the
Topic 4 occasion.
Prepare the needed
materials.
Lay the top cloth and
fastened with thumbtacks at
the edge of the table.
 Pull the cloth adequately to
straighten the surface.
Get the center front of the
Topic 4 table and fold the cloth to the
center to get the middle.
Start fastening the cloth with
pins at the center with the
middle half of the cloth.
Apply various designs.
 Diamond
Style

Topic 4

Pleated
Box
 Shirred
Pleat

Topic 4

Single
Pleats
 Tulips

Topic 4

Scallops
 Butterfly

Topic 4
 Table Skirting Video

Topic 4
 BANQUET SET-UP STYLES

Learning Objective:

Topic 4 After reading this topic you

must be able to:
• set-up banquet using
different styles.
 A banquet (/ˈbæŋk.wɪt/; 
French: [bɑ̃.kɛ]) is a large
meal or feast, complete
with main

Topic 4
courses and desserts. It
usually serves a purpose such
as a charitable gathering, a
ceremony, or a celebration,
and is often preceded or
followed by speeches in honor
of someone.
Topic 4
Topic 4
 QUIZ 3

MATCHING TYPE
 Column A Column B

__ 1. Diamond A. Completeness
__ 2. Bird of Paradise B. Table Napkin
__ 3. Fork and side dishes Folding Style
are on the left side C. Banquet Set Up
__ 4. Theatre Style
__ 5. If – pre – set up is D. Order
made, the additional E. Table Skirting
cutleries are completed Design
prior to serving orders.
 ANSWER KEY

1. E

2. B

3. A
 n i ng
Lear #4
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04 Se t t h e
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 CONTENT
Se
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 SETTING UP OF MOOD/AMBIENCE
OF THE DINING AREA

Learning Objective:
Topic 1
After reading this topic you
must be able to:
• set-up dining area with
mood and ambience.
 The total dining
experience for the guests
is much affected by the
Topic 1 atmosphere created by
management. The
mood, or ambience, of
the dining environment
should reflect the time of
 the day and the
location, and create an
atmosphere that is
consistent with the
Topic 1 desired character of the
establishment.
 Lighting

Daylight or bright lighting is

preferred for daytime meal
Topic 1 services. Subdued light is
more appropriate for
evening dining. Candlelight
can enhance the mood for
evening dining but should
not be used for daytime
events.
 Views

Tables should be set to take

best advantage of the views
Topic 1 from the dining room
(subject to the limitations of
space).
 Music
Background music may be
appropriate in establishing a
mood. (In dining rooms where
Topic 1 music is played, special
consideration must be given to
the placement of tables.)
 Decor

The décor should be

consistent and create a
Topic 1 harmonious atmosphere.
Color selection plays an
important part in the dining
experience. Some colors are
warm, others cold; some are
romantic, others
businesslike, and so on.
 QUIZ 4

MATCHING TYPE
 Column A Column B
A. Tables should be set to take
best advantage of the views
__ 1.Music from the dining room
__ 2. Views B. May be appropriate in
__ 3. Decor establishing a mood.
C. Should be consistent and
__ 4. Lighting create a harmonious
atmosphere.
D. Subdued light is more
appropriate for evening dining.
 ANSWER KEY

1. B

2. A

3. C
4. D
POST

TEST
No.1 Answer the phone with
_____ rings.
a. Five
b. Four
c. Three
d. Two
No.2 It is used for Sparkling Wine.
a. Pilsner Glass
b. Champagne Flute Glass
c. Water Goblet
d. Red Wine Glass
No.3 It comprises the Mis – en –
place except

a. Condition of menu cards

b. Sanitary linens
c. Condition of tables and chairs
d. Crumbing down equipment
No.4 Cutlery are space at least
____ inch from the table.

a. 1/2
b. 1
c. 2
d. 3
 Set up is completed on time
No.5 at least ______ minutes prior
to start the operation on
banquet functions.
a. Ten
b. Fifteen
c. Twenty
d. Thirty
No.6 There are different banquet
set up styles except
a. Star Shape
b. U Shape
c. Classroom
d. Workshop
No.7 There are different table
skirting designs except
a. Tulips
b. Single pleats
c. Dragonfly
d. Butterfly
 Various materials are
No.8
needed in table skirting
except
a. Cleaning Cloths
b. Pins
c. Thumbtacks
d. Skirting Cloths
No.9 Used as an underliner

a. Dinner plate
b. Show plate
c. Dessert plate
d. Fish plate
No.10 Set-up dining area with
mood and ambience with
a. Views
b. Decors
c. Lighting
d. All of the above
 ANSWER KEY

1. C 6. A
2. B 7. C
3. D 8. A
4. B 9. B
5. D 10. D
Created by:

pts.jredime