COMPETENCY- BASED
LEARNING MATERIAL
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC II
Unit of Competency:
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Module Title:
PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE
SET
SET
ST. ELIZABETH GLOBAL SKILLS INSTITUTE INC.
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
HOW TO USE THIS LEARNER’S GUIDE
Welcome to the learners guide for the module:
PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE
This learner’s guide contains training materials and activities for you to complete.
The unit of competency preparing the dining room/restaurant area for service
Contain the knowledge, skills and attitude required for a Food and Beverage Services with
National Certificate Level (NC II).
You are required to go, through a series of learning activities in order to complete each
learning outcomes of the module. In each learning outcome there are information sheets,
resources sheets, and reference material for further reading to help you better understand the
required activities. Follow these activities on your own and answer the self-check at the end of
each learning outcome.
 Information Sheet – this will provide you with information (concepts, principles and
other relevant information) needed in performing certain activities.
 Operation Sheet – this will guide you in performing single task, operation or process
in a job.
 Job Sheet – this is designed to guide you how to do that will contribute to the
attainment of the learning outcome.
 Assignment Sheet – is to guide you to enhance what you have learned in the
information sheet, operation sheet or job sheet.
 Work Sheet – are different forms that you need to fill up in certain activities that you
performed.
Upon completion of this module, study the evidence plan at the end of the last learning
element of this module then ask your trainer to assess you. You will be given a certificate of
completion as proof that you have met the standard requirements (knowledge, skills and attitude)
for this module. The assessment could be made in different methods, as prescribed in the
competency standard.
If you have questions, do not hesitate to ask your trainer/s for assistance.
RECOGNITION OF PRIOR LEARNING (RPL)
You may have some of most of the knowledge and skills covered in this learner’s guide
because you have
 Been working for some time
 Already completed training in this area
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
The evidences for recognition of prior learning are presented if:
 You can demonstrate to your trainers that you are competent in particular skills, you don’t
have to do the same training again.
 If you feel you have some of the skills, talk to your trainers about having them, formally
recognized.
 If you have a qualifications or Certificates of Competence from previous trainings show
it to your trainer
 If the skills you acquired are still relevant to the module, they may become part of the
evidence you can present for RPL.
At the end of the learners guide there is a learner’s diary to record. Important dates, jobs
undertaken and other workplace event that will assist you in providing further details to your
trainers or assessors. A Record of Achievement is also provided for your trainers to complete
once you completed the module
This module was prepared a source of information for you to acquire knowledge and skills in
Food and Beverage Services to achieve the required competency, Prepare the dining
room/restaurant area for service independently and at your own pace.
1. Take Pre-assessment to evaluate your skills and knowledge in preparation for post and
final assessment.
2. Talk to your trainer and agree on you how both will recognize the training.
3. Work through all the information and complete the learning activities in each learning
outcome. Read information sheet and complete the self check as suggested in your
resources which are encoded in the resource materials.
4. Your trainer will be your facilitator to assist your needs in completing your activities.
5. The trainer will tell you about the important things needed to accomplish the learning
activities.
6. You are given an opportunity to study and master the module at your own convenient
pace and time.
7. You can gather other information/ data through interview, research and talk to more
experienced work master.
8. You can ask your trainer to observe your activity outline in the learning guide.
9. As you work through your activities you should be open for trainer’s feedback on your
progress.
10. Upon completion of the module you should feel free and confident to ask for final
assessment. The result of your assessment will be recorded in your Competency
Achievement Record.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
LIST OF COMPETENCIES
NO.
UNIT OF COMPETENCIES
MODULE TITLE
CODE
1
Prepare the dining room/restaurant
area for service
TRS512387
2
Welcome guests and take food and
beverage orders
3
Promote food and beverage products
4
Provide food and beverage services to
guests
5
Provide room service
6
Receive and handle guest concerns
Preparing the dining
room/restaurant area
for service
Welcoming guests and
taking food and
beverage orders
Promoting food and
beverage products
Providing food and
beverage services to
guests
Providing room
service
Receiving and
handling guest
concerns
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
TRS512388
TRS512389
TRS512390
TRS512391
TRS512392
Doc. No.
Issued by:
Revision No.
Page 1 of 118
MODULE CONTENT
Unit of Competency: Prepare the dining room/restaurant area for service
Module Title: Preparing the dining room/restaurant area for service
INTRODUCTION:
This module covers the knowledge and skills required in the preparation of the dining
room /restaurant area before the start of the service operations. It involves opening duties or the
dining room mis-en-place prior to service. This module includes the knowledge and skills in
taking reservations, preparing service stations, table setting, and setting the ambiance of the
foodservice facility.
NOMINAL DURATION: 60 Hours
LEARNING OUTCOMES:
To be able to verify that you are competent enough in this module, you must be able to
demonstrate the criteria listed below:
1.
2.
3.
4.
Take table reservations
Prepare service stations and equipment
Set-up the tables in the dining area
Set the mood/ambiance of the dining area
Assessment Criteria:
o Table appointment is prepared before setting the table
o All pre-set equipment / utensils must be immaculately clean sanitized with
sanitizing detergent
o Sanitized equipment / utensils are wiped dry and free from spots or water marks
o Linen in fresh, clean and without spots on stains and not wrinkled
o Place mat are clean and without odor
o No wobbly tables or chairs
o No damaged time of cutlery
o Verifies menu variation and daily specials with kitchen staff
o Lead the customer towards the table
o Walk a little ahead of customer when escorting
o Endorsed them to the captain or waiter and assist them in getting seated according
to table allocation
o Captain or waiter pulled the chair for the lady and assist her in getting seated
o Presented menu and drink list
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
o orders are taken and recorded accurately with minimal disruption to customers
o Recommendations and suggestions are made to assist customers with drink and
meal selections
o Customer questions on menu items are answered correctly and courteously in
accordance with enterprise policy
o Information about any special requests, dietary or cultural requirements are
relayed accurately to kitchen where appropriate
o Ordering systems were operated correctly in accordance with establishment
procedures
o Glassware, service ware and cutlery suitable for menu choices are provided and
adjusted in accordance with establishment procedures
o Food and beverage collections were collected promptly from service areas,
checked for presentation and conveyed to customers safely
o Flow of service and meal delivery is monitored in accordance with enterprise
procedures
o Delays of deficiencies in service were recognized and followed up promptly
based on enterprise policy
o Food and beverage were served courteously in accordance with establishment
standards and hygiene requirements
o Additional food and beverage were offered and served at the appropriate times
o Tables were cleared of crockery, cutlery and glassware at the appropriate time and
with minimal disruption to customers
o Accounts were organized, presented and processed in accordance with
establishment procedures
o Bid goodbye to guests courteously from the restaurant/dining area and table
appointments are re-set
o Equipment were stored and/or prepared for the next service in accordance with
establishment procedures
o Restaurant/dining area was cleared, cleaned or dismantled in accordance with
establishment procedures and safety requirements
o Re-set tables correctly for the next service in accordance with procedures and
requirements
o Services was reviewed and evaluated with colleagues identifying possible
improvements
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
COMPETENCY SUMMARY
L.O. 1 Take Table Reservation
Assessment Criteria:
1.1
1.2
1.3
1.4
1.5
Inquiries are answered promptly, clearly and accurately.
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 with the party making the
reservation.
Additional information about the foodservice establishment is provided when necessary.
L.O. 2 Prepare service stations and equipment
Assessment Criteria:
2.1
Service or waiter’s stations are stacked with supplies necessary for service.
2.2
All tableware and dining room equipment are cleaned, wiped and put in their proper
places.
2.3
Special tent cards and similar special displays are put up for promotion.
2.4
Cleanliness and condition of all tables, tableware and dining room equipment are
checked.
2.5
Water pitchers and ice buckets are filled.
2.6
Electrical appliance or equipment like coffee pots, tea pots, plate warmers etc. in the
dining area are turned on and kept ready.
2.7
Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped
clean and dry.
L.O. 3 Set-up the tables in the dining area
Assessment Criteria:
3.1
3.2
3.3
3.4
3.5
Tables are set according to the standards of the foodservice establishment.
In cases where the menu is 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 appropriately according to napkin
folding style.
Buffet or display tables are skirted properly taking into account symmetry, balance and
harmony in size and design.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
L.O. 4 Set the mood/ambiance of the dining area
Assessment Criteria:
4.1
4.2
4.3
4.4
4.5
4.6
Lights are adjusted according to time of the day.
Tables, chairs and other dining room furniture are arranged to ensure comfort and
convenience of the guests.
Appropriate music is played when applicable
Floors/carpets are cleaned and made sure are dry.
Air-condition or cooling units are adjusted for the comfort of the guests
Decorations are set-up according to theme or concept of the dining room.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
PREPARE DINING/RESTAURANT AREA FOR SERVICE
CONTENTS:
Preparation of service equipment / utensils and supplies
Napkin folding
Flower Arrangement
Table Skirting
Cleanliness and condition of equipment / utensils and supplies
ASSESSMENT CRITERIA:
1. Table appointment is prepared before setting the table
2. All pre-set equipment / utensils must be immaculately clean sanitized with sanitizing
detergent
3. Sanitized equipment / utensils are wiped dry and free from spots or water marks
4. Linen in fresh, clean and without spots on stains and not wrinkled
5. Place mat are clean and without odor
6. No wobbly tables or chairs
7. No damaged tine of cutlery
8. Verifies menu variation and daily specials with kitchen staff
CONDITIONS:
Students/Trainees must be provided with the following:
1 WORKPLACE LOCATION
2 EQUIPMENT
• Table
• Chairs
3 TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
4 TRAINING MATERIALS
• Learning Packages
ASSESSMENT METHODS:
Demonstration, Interview, Portfolio, Written Test
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 1 of 118
Learning Experiences
PREPARE DINING/RESTAURANT AREA FOR SERVICE
Learning Activities
Special Instructions
1. Read information sheet 1.1-1
on
Preparing
dining/restaurant area for
service
2. Answer to Self Check 1.1-1
3. Read information sheet 1.12 on Napkin folding
4. Answer to self check 1.1-1
5. Perform Task sheet # 1.1-1
(napkin folding)
Compare your answer to the answer key 1.1-1
Compare your answer to the answer key 1.1-2
Evaluate your own work using the Performance
criteria
Present your work to your trainer for evaluation
Keep a copy of your work for the next activities
6. Read information sheet #
1.1-3
on
Flower
Arrangement
7. Answer to self check 1.1-3
Compare answer to key answer 1.1-3
Perform Task sheet # 1.1-2
Evaluate your own work using the Performance
8. (flower arrangement)
criteria
Present your work to your trainer for evaluation
Keep a copy of your work for the next activities
9. 9.Read information sheet #
1.1-4 on Table Skirting
10. 9.Answer Self-check 1.1-4
11. 10.Perform Task sheet 1.1-3
12. (Table Skirting)
Evaluate your own work using the Performance
criteria
Present your work to your trainer for evaluation
Keep a copy of your work for the next activities
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 10 of
118
INFORMATION SHEET 1.1-1
Prepare Dining/Restaurant Area for Service
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
prepare dining/restaurant area for service.
Service Areas
Everything that might be required for service is kept in the service area, where
preparations can be completed, and sometimes the washing up is done. Other small stocks of
cutleries, crockery, napkins and similar items maybe kept in sideboards in the room,
conveniently located for re-laying tables.
Keep your preparation areas tidy, orderly and clean. There maybe a cleaning schedule
which sets-out when floors and walls should be washed, cupboards and shelves emptied and
cleaned, etc.
MON
TUE
WED
THUR
FRI
SAT
Cruet
Clean
Polish
Clean side Clean
Clean
washed,dried,refilled
cutlery
silver
boards
glass cup drinks
drawers
boards
fridge
11 am Checklist
1. Relishes out(corn, onion, tomato and chili).Mustards out(French, English, and
American)
2. Popcorn machine assembled and first batch made.
3. coffee machines on
4. Hot towels machine full
5. Dessert area stocked up, dessert portion appropriate. Hot fudge ready to serve.
6. Music on at right volume. All lights working
7. All tables set to old Orleans standard: Sugar containers clean and full(with
individual packets);salt an pepper never less than full;
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 10 of
118
8. Cutlery polished; table/table mats clean and fresh; never less than 15 white
napkins; tooth pick glass full; ashtrays and matches on smoke’s table.
9. Side boards fully stocked.
When preparing what you need, inspect each item. Return any that are not clean to the
wash up area, or wash them yourself. Take out of service any that are damaged, e.g. china which
has cracks or chips.
Your manager will tell you whether damaged items should be thrown away or kept aside
for the next stacking of equipment’s. There maybe a scheme for recording loss through
breakages.
Check that stocks are sufficient and in their proper place. Order new stocks before you
run out. You may have to complete an internal order from (sometimes called requisition), and
have this signed by the manager. Follow safety procedures for withdrawing damaged or faulty
equipment from use.
Turn on equipment for making drinks, keeping food and equipment hot or cold in time
for it to reach operating temperature. Check that refrigerators are working at the correct
temperature.
Preparing customers and dining areas
Approach your preparation tasks thoughtfully and in logical order. Spend a few minutes
counting on to a tray and polishing the entire cutlery you need, rather than going backwards and
forward between the tables and sideboards.
Check each item is spotlessly clean before placing on table and not chipped or damaged.
Take special care when handling a cutlery, crockery and glassware not to touch with your
fingers any surface that may come into contact with food, drink or the customer’s mouth.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 10 of
118
PROPER USE AND MAINTENANCE OF SERVICE EQUIPMENT AND SUPPLIES
Quality service requires the use of appropriate utensils and equipment, among which are
the following:
PURPOSE
1. For serving
appetizers
CHINAWARES
 Fish plate
 Plate under liner
HOLLOWARES
 Supreme bowl for
seafood cocktail
 Show plate as under
liner
2. for soup


3. for salad


Soup bowl
under liner
Wooden or crystal
salad bowl with
under liner
Monkey dish for
side salad
Dinner plate
Cereal bowls for
cereals
Sizzling plates for
sizzling dishes
Oval plates

Bread plate

Cups and saucers

4. for
course
main



5. for serving
bread
6. for coffee or
tea
SET
FLATWARES
 Fish knife and
fork
for
appetizer
 Escargot cocktail
fork for sea
foods cocktail
with  Soup spoon
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
 Salad knife and 
fork
Soup tureen if soup is
served Russian style
Wooden or crystal
salad bowl containers
 Dinner knife and
 Platters for servingfork
Family Russian style
 Steak knife
 Escoopierfor
vegetables
 Serving spoon an
 Sauce
boat
as
fork
container for sauces
 Chafing
dishescontainer for hot
dishes in buffet
 Bread knife or  Bread basket and
butter spreader
bread tong
 teaspoon
 coffee/tea pot
cream
 sugar and
containers
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
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118
SELF CHECK 2.1-1
1. What china wares, flat wares and hollowware will you prepare for the following:
a.
b.
c.
d.
e.
f.
SET
appetizer
soup
salad
main dish
dessert
coffee
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 10 of
118
ANSWER KEY 1.1-1
1.
1. For serving
appetizers
2. for soup
CHINAWARES
 Fish plate
 Plate under liner
FLATWARES
HOLLOWARES
 Fish knife and fork

Supreme bowl for
for appetizer
seafood cocktail
 Escargot
cocktail 
Show plate as under
fork for sea foods
liner
cocktail
 Soup bowl with
under liner
 Soup spoon

Soup tureen if soup
is served Russian style
 Salad knife and fork

Wooden or crystal
salad bowl containers
 Dinner knife and 
fork
 Steak knife

 Serving spoon an
fork

Platters for servingFamily Russian style
Scooperfor
vegetables
Sauce
boat
as
container for sauces
Chafing
dishescontainer for hot dishes
in buffet
Bread basket and
bread tong
coffee/tea pot
sugar and cream
containers
 Wooden or crystal
salad bowl with
under liner
 Monkey dish for
side salad
4. for main  Dinner plate
course
 Cereal bowls for
cereals
 Sizzling plates for
sizzling dishes
 Oval plates
3. for salad
5. for serving
bread
6. for coffee or
tea
SET
 Bread plate
 Cups and saucers
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II

 Bread knife or butter
spreader
 teaspoon
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte



Doc. No.
Issued by:
Revision No.
Page 10 of
118
INFORMATION SHEET 1.1-2
Table Napkin Folding
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
fold at least 10 table napkins in 2 minutes following the given procedures.
The Pyramid Napkin Fold
This classy napkin folding technique is simple, fast, and
can be made easily with most napkins. If the napkin being
used is thin and flops easily then iron it with light starch
prior to folding and it will turn out perfectly!
STEPS:
1. Lay the napkin face down in front of you.
2. Fold the napkin in half diagonally
3.Rotate the napkin so the open end faces away from
you
4.Fold the right end up to meet the far corner
ensuring the edge of this new fold lays on the
Centerline as shown.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
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118
6. Turn the napkin over, keeping the open end
facing away from you.
7. Fold the napkin in half by bringing the farthest oint
of the diamond up and back to the nearest point.
8.Turn the napkin over again, this time keeping the
Open end facing towards you
9. Fold the napkin along the center seam and you have a
neat, sturdy pyramid. If your napkin
stand neatly then you may need a little starch
won't
5.Repeat the last step with the left side, folding the left
tip up to the far corner, creating a diamond shape
with a seam running down the center
The Arrow Napkin Fold
This method of folding napkins is
very simple and can be done with a
almost any napkin without a need for
starch. It adds a flowing, elegant look t
to your table.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
STEPS:
1. Lay the napkin face down in front of you.
2. Fold the
napkin in half and orient the open end
towards you.
3. Fold the far-right
corner over to the
center of
the side
that is closest to you. The edge ofthis
fold should run down the center of the
napkin
4. Repeat the last step with the other side, folding
the far-left corner in to rest along side the
previous
fold
5. Fold the right-flap out diagonally so that it's outer
edge runs even with the far edge of the napkin.
.
6. Repeat the previous step on the other side, folding the left-flap out
diagonally to meet the far edge of the napkin.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
7.Slide the left and the right sides together, allowing
the napkin to bend at the farthest point. This will
cause the flat, center part to bow. Pretty easy, huh
The Bird
This is a
you don't
Of Paradise Napkin Fold
classic and classy napkin folding technique that requires a stiff napkin. If
have any dinner napkins made of stiff linen then a light starching
should fix you right up.
STEPS:
1. Lay the napkin face down in front of you.
2. Fold the napkin in half
3. Fold the napkin in quarters.
4. Fold the napkin in half diagonally, creating a triangle.
5. Orient the triangle so the open tip is facing away from
you
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
6. Fold the
right corner diagonally towards you - laying it
down along the centerline of the triangle, making a new
tip pointing towards you. An iron can make this
Important fold a whole lot easier.
7. Do the same with the left corner, fold it diagonally
toward you and press it down next to the previous fold.
you
have a diamond, you're rich! Yay!.
Now
8. Fold the two "wings" that you just made in folds 6 and
7 under so that you have your original triangle shape
back. Once again an iron can make a world of
difference.
9. Fold the triangle in half by bringing the center seam
towards you and allowing the ends to fall.
10. This bird's almost ready to fly, but first you must give
it some feathers. While holding the base firmly to
keep your folds together, pull up the four 'flaps'
created by the napkin's corners.
11.Pretty cool fold, isn't it? It makes you wonder if there
are people sitting around in basements performing
experimental napkin folds while the rest of us are sleeping.
This fold can be difficult if you don't use an iron or have a
fairly stiff napkin so be prepared to put a few minutes into
making each one.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
The
Bishop's Hat Napkin Fold
This
is a classic dinner napkin fold, but it can be difficult to line up the
corners in the cap. Some starch and an iron make it easier to be precise
while folding this one.
...and yes I know it's not sitting in the center of the plate, next time I'll
stay out of the cooking wine, I promise.
STEPS:
1. Lay the napkin face down
in front of you.
2. Fold the dinner napkin in half so that the open end is towards you.
3. Fold the far-right corner diagonally towards you,
resting the point in the center of the side closest to you.
2. Fold the near-left corner diagonally away from you, resting it so that
lays right next to the previous fold.
5. Flip the napkin over and orient it so it points to the far-left and to the
near-right.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
6. Fold the bottom half of the napkin up and away from you, laying it
so the far edges run on top of one other.
7. Reach underneath of the napkin and pull out the flap on
the right, making the near-side come to two points as seen
in the picture.
8. Gently roll the left half of the left triangle over and tuck
it's end underneath the right triangle.
9. Flip the napkin over, points pointing away from you.
10. Fold the right-triangle to the left, tucking it's end into the
other triangle
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
11. Open up the hat and press the material inside down to
fill it out so that it becomes circular, this may take a
little fidgeting
12. There you go, now all you need is a little bishop to
wear it.
The
Rosebud Napkin Fold
This
starch.
sophisticated cloth napkin design benefits from stiff material or light
A hot iron will also make it easier to be exact.
STEPS:
1. Lay the napkin face-down in front of you
2. Fold the napkin in half diagonally.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
3. Orient the napkin so the open end points away
from you.
4. Fold
the
the far-right corner up diagonally so that the point rests on top of
far corner. The edge of this new flap should lay right on the
center line.
5. Repeat step four on the other side, bringing the left-most corner up to meet the far corner,
creating a diamond shape
6. Flip the napkin over while keeping the open end pointing away
from you.
7. Fold the
down
bottom of the napkin up about 3/4's of the way as shown and press the fold
well.
.
8. Flip the napkin over.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
9.Curl both sites up so they meet in the middle and
tuck one into the other.
10. Stand it up and straighten it out. If you have
trouble keeping the points even, break out the iron
and back track to the folds that mess up your
alignment. Is it me or do these look like Egyptian
headgear?
The Crown Napkin Fold
Do
you want your dinner guests to feel like royalty but have no red
carpet? Treat them like kings and give them all crowns! Then
you can use this napkin to wipe the cheese out of that
introduction.
This
napkin folding design just doesn't work well without a little
starch in the cloth, if it's sagging it's ugly so take your time and get it right.
STEPS:
1.
Lay the napkin face-down in front of you.
2. Fold the napkin in half diagonally.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 17 of
118
3. Orient
the napkin so the open ends are pointing
away from you
4. fold the right-corner up so that the point rests
directly on top of the middle-corner. The edge
of this new flap should lay on the center line of
the napkin.
5. Repeat step four on the other side, bringing the left-most corner
up to meet the middle-corner, creating a diamond shape
6. Fold
the bottom of the napkin up about 2/4’s of the way and press this fold down
well.
8. Fold the smaller triangle down so the point rests on the
near edge of the napkin. Press.
9. Curl the left and right sides of the napkin up so they
meet in the middle and tuck one into the other
10 . Stand it up and tug at it where needed to even it up
and round it out. If your napkins are too limp then
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 26 of
118
think of starch as napkin viagra and make them good and
stiff.
The Standing Fan Napkin Fold
Elegant and decorative, this is a classic napkin folding
technique. As usual, and iron helps but is not
necessary
STEPS:
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half and orient the open end towards you.
3. Fold the napkin like an accordion starting at either
narrow end. Leave one end with 2-3 inches of
unfolded napkin to support the standing fan.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 26 of
118
4. Fold the napkin in half with the accordion folds on the
outside.
5. Grasp the unfolded corners where they meet on the
open and fold them in diagonally, tucking them
under the accordion folds.
6. Open it and stand it up. A beautiful fan for a
beautiful dinner
The Rose Napkin Fold
(Napkin folding for wine glasses or
soup under liner)
Despite looking fairly elaborate, this fold is an easy one, and it can be done with almost any
variety of napkin. Display small bowls or glasses on top of these, or use them as novelty
cocktail napkins.
STEPS:
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 26 of
118
1. Lay the napkin face-down in front of you.
1.
2.
2.Fold the two right corners of the napkin in so the tips
rest at the center.
3. Fold the remaining two corners of the napkin in so the tips meet
with the last two in the center
4. Once again, begin folding the outer corners in so they meet at
the center
5. Once all of the tips are folded you are left with a square
about 1/4 the size of the unfolded napkin.
6. Flip it over.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 26 of
118
7. Fold the corners in so they meet in the center and then
place something sturdy in the center, or hold it with your
fingers.
1.
8.While maintaining downward pressure in the center of
2.
the napkin, reach underneath each corner and pull out
3.
the flaps to create petals.
9. Remove the center weight and your rose should look as
pictured here.
The Candle Fan Fold
Sometimes you just need something a little
different. The candle fan stuffed into a goblet
mug is very different. The larger the napkin
that you use is, the longer the 'candles' will
be.
or
STEPS:
1. Lay the napkin face-down in front of you.
2. Fold both sides in so they meet at the center. Press
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 26 of
118
the folds down well.
3. Take each of the four corners (now sitting at the
center of the far and near sides) and fold them out
diagonally, pivoting at the center of the napkin as
shown.
4. Starting at one end, tightly roll the napkin half way
along its length. The tighter the better
5. Accordion-fold the other side of the napkin and gather it
together.
6. Fold the napkin in half with the roll in the middle.
7. Place it into your goblet of choice and you're done!
Mmmmmm, nothing like a crappy blue napkin to
demonstrate with, eh? Larger ones look much nicer
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 31 of
118
The Diamond Napkin Fold
Got some really limp napkins and want something nice to
make without eating up too much time? Then this one's for
you, if you're using thick/stiff napkins then an iron will help.
STEPS:
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half and orient the open end toward you.
3. Fold the napkin into quarters
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 32 of
118
4. Fold the top-most layer of the napkin in half diagonally - up and to
the left.
5. Fold the next layer of napkin diagonally up and to the
left, stopping slightly before the last fold to create an
even, staggered effect
6. Repeat by folding up the next layer of napkin to a point
just before the last one.
7. And one last time with one last layer. Keep them as
uniform as you can
8.Now fold both sides of the napkin under and in to
create an even, staggered diamond effect on the napkin.
Press it down as flat as possible and you're ready for
guests within 60 seconds
TULIP NAPKIN FOLD
Here's another beautiful napkin fold that is easy and pretty.
Step 1
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 33 of
118
Fold the napkin in half on the
diagonal
Step 2:
Holding the bottom center point fairly flat, form a center
Step 3:
Still holding the bottom center point fairly flat, form 2 side
pleats. Tip: Have the napkin ring ready.
pleat.
Finished Fold
Insert the bottom into the napkin ring. Place on your table and
adjust the folds.
CUFFED ROLL NAPKIN FOLD
This napkin fold is simple and takes up little space on a holiday table.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 34 of
118
Step 1:
Lay the napkin out flat on the diagonal.
Step 2:
Fold the bottom half up so the fold is at the bottom.
Step 3:
At the bottom edge, fold under about 1-2", toward the back.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 35 of
118
Step 4:
At one side begin rolling the napkin
Step 5:
Continue rolling all the way across.
Step 6:
At the back, secure the left point into the folded cuff.
Finished Fold
Turn the napkin over for the finished fold.
SELF CHECK 1.1-2
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 36 of
118
Identify at least five napkin folding and its procedures
ANSWER KEY 1.1-2
1. Bishop’s Hat
1. Fold napkin bringing top to bottom.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 37 of
118
2. Fold corners to enter line.
3. Turn napkin over and rotate ¼ turn.
4. Fold bottom edge up to top edge and flip point out from under top fold.
5. Turn left end into pleat and forming a point on left side.
6. Turn napkin over and turn right end into pleat forming a point on right side.
7. Open base and stand upright
2. Pyramid
1. Fold napkin in half diagonally.
2. Fold corners to meet top point.
3. Turn napkin over and fold in half.
4. Pick up at center and stand on base of triangle.
3. Fan
1. Fold napkin in half.
2. Make ½” accordion pleats, starting at bottom.
3. Fold in half with pleating on the outside.
4. Fold upper right corner diagonally down to folded base of pleats and turn under edge.
5. Place on table and release pleats to form fan.
4. The Rose
1. Fold all 4 corners of open napkin to center.
2. Fold new corners to the center.
3. Turn napkin over and fold all 4 corners to center.
4. Holding center firmly, reach under each corner and pull up flaps to form petals. Reach
between petals and pull flaps room underneath.
5. The Crown
1. Fold napkin in half diagonally
2. Fold corners to meet at top point.
3. Fold bottom point 2/3 way to top and fold back onto itself.
4. Turn napkin over bringing corners together, tucking one into the other.
5. Peel two top corners to make crown.
6. Open base of fold and stand upright.
TASK SHEET 2.1-1
Title:
Performance Objective:
SET
Napkin Folding
Given table napkins, you must be able to fold different
fold of napkin at least 10 for 2 minutes.
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 38 of
118
Table napkins
Supplies :
Equipment :
Tables, china wares and glass wares
Steps/Procedure:
1. Proceed to your assigned table
2. Gather table napkins
3. Fold 10 different table napkin folding
Assessment Method:
Performance Criteria Checklist
Performance Criteria Checklist for
Task Sheet 1.2-1
Trainee’s Name
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Criteria
YES
NO
1. Are the napkin fold sharp?
2.Does the table napkin folding contains variety of folding styles
3. Does the table napkin folding follows according to instruction or
steps in the information sheet.
4. Is there creativity in the napkin folding.
INFORMATION SHEET # 1.1-3
Flower Arrangement
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
arrange bouquet and center piece or corsage.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
No matter what kind of flower you choose, or where you find it, each flower has its own
individual characteristics, its own personality. Like people, some kinds of flowers get along
better together than others. To know which ones get along best, you’ll first need to get
acquainted with flowers as individuals or families.
A good place to begin learning the art of flower arranging is to choose a single flower in
season and let it direct you. Put it in a bottle or glass with few sprigs of green. Enjoy its solitary
shape, its color. Learn from it. A mass of flowers gives you a decoration; a single flower gives
you an education.
As long as the stems can reach the water and the flowers can keep their heads above it,
these spontaneous arrangements will survive as beautifully as the most elaborate floral creations.
Once the flowers have taught you about themselves, you’ll want to relate to them in your
own personal way by creating arrangements. Putting flowers together attractively is a satisfying,
creative experience. Beauty lasts only as long as the memory will hold it, but the opportunities to
create again are never – ending.
Creating a beautiful arrangement of flowers is also one of the nicest things you can do for
yourself or for a friend. With a little knowledge of the fundamentals, you can do it.
HOW TO ARRANGE FLOWERS:
Step One: Using the knife, cut floral foam to fit the container. Leave enough open space inside
the container to allow you add water without spilling.
Step Two: Soak foam in preservative solution.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Step Three: Set the wet foam in the container and tape it down if the arrangement will be a
heavy one or if it is to be transported to somewhere.
Step Four: cover the foam and the edges of the container with green.
Step Five: Working with one type of flower at a time, arrange a circle of flower around the edge
of the container. Stem should glide easy to the wet foam. If they don`t, poke holes into the foam
with a pointed tool. Holes should be big enough to admit stems.
Foam will not support the stems if the holes are too big.
Step Six: insert a few more flowers in the center, trying to achieve a dome effect that looks like
daisies growing on hill.
Step Seven: Repeat step five and six with additional colors and kinds of flowers, one at a time,
to create an even distribution of color and flower shapes.
Step Eight: Add small-flowered filler or greens between principal flowers. This step is important
to make the best use of every flower in the bouquet. It keeps the blooms separated so they don’t
crush one another, helps provide good air circulation to keep blooms fresh longer, and helps
create the illusion of many flowers where there are only a few.
Step Nine: Fill the container with preservative solution.
DIFFERENT FLOWER ARRANGEMENT
Wedding Bouquet
You will need:
 Roses or flowers of your choice
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118








Flower cutters
Ribbon
A few straight sewing pins
A clean vase
Room temperature water
Floral food antibacterial
Floral tape
Clear set, or hairspray if none is available
Choose Wedding Bouquet Flowers
Choose your roses carefully – a rose in the bud stage with unblemished petals and
straight stems are best. Pick flowers that are complement your wedding colors. They do not have
to be a direct match.
Trim and Prepare the Flowers
Cut I inch from the bottom of each stem and remove all of the leaves, thorns, and
greenery. Place the flowers into a clean vase with room temperature water and plant food
antibacterial – leave the flowers in the vase for 4 hours to become fully hydrated.
Form the Wedding Bouquet
To form the bouquet, begin with the most opened flower as your center point and place
three flowers around the edges of the center flower. Tape the stems of the first four flowers with
your floral tape. Use the same binding point at all times.
Place the next three flowers in the spaces left between the flowers. Tape the stems
together, squeeze them, and repeat this process until you have achieved the required size of your
bouquet.
Wrap the Flower Stems
Once all your stems are tape together, wrap the stem of the arrangement with a non-wired
ribbon that goes along with your wedding party. Make sure to cover all of the floral tape. Go all
the way down, see if you need extra coverage, and possibly work your way back up.
Secure the ribbon with the ball headed straight pins at the bottom and the top of the
ribbon. Place pins in upward, pushing them towards the top of the flowers.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Once all your stems are taped together, cut the bottoms of the stems, leaving enough
room for approximately a fist and a half measurement.
Spray the Wedding Bouquet
To keep the arrangement liking fresh, spray your arrangement withy Crowning Glory or
clear hairspray if you have any. This is the perfect wedding bouquet to make your day sparkle.
SAMPLE FLOWER ARRANGEMENTS
FLOWERS BY OCCASION
EQUIPMENT
 1 scissor
 1 cutter
 1 glue gun
DIRECT MATERIALS/SUPPLIES
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118








1 dz. Assorted fresh flowers
1 dz. Assorted fresh leaves
1 roll floral tape
2 bricks floral foam
1 dz. Bamboo sticks
2 pcs. Flower vase/clay pot
1 roll strings/wires
1 roll ribbons/lace
PROCEDURES
Bouquet:
1. Attached the stick to the foam and secure it by using a plastic string.
2. Soak the floral foam in water with sugar or chlorine till it stops to bubble.
3. Cover the stick with floral tape, hiding the string.
4. Arrange the fresh flowers in an arc share or dome like.
5. Insert some fresh leaves and Angel’s Breath fresh flowers to highlight your arrangement.
6. Attach the doily using a glue gun.
7. Make two ribbons using the wires and attach it to the stick below the doily.
8. Cover the stick with a floral tape, covering the wires.
Topiary:
1. Insert the wire 2 pieces of mums stem in a dome-shaped foam and secure it with string
(topiary form). Soak foam in water till it stops to bubble.
2. Put the soaked floral foam in the bottom of the clay pot then place topiary form in.
3. Cover the topiary with Formosa and the foam between the topiary and the pot.
4. Arrange the mums in a ball-like shape.
5. Arrange flowers at the bottom.
Corsage Making:
1. Cut the head of the flower, leaving ¾” stem. Insert the end of a stem wire vertically into
the base.
2. Loosely wrap the wire around the full length of the stem in a spiral. Cover the stem and
wire with floral tape.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
3. After wiring the flower head, add the fillers and greens to the flower by flower by
wrapping them together using florist’s wire. Always add the filler first to surround the
flower and the foliage last to frame it in.
4. Cut excess wire off after wrapping around trice. This keeps the cluster from getting to
heavy.
5. Attached the florist bow by wiring. Cover the stem with floral tape. Attach the safety pin.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
SELF CHECK 1.1-3
Fill in the blanks: Identify the terms which makes the statement correct.
1. Each flower has its own individual
2. A mass of flowers gives you
an
and personality.
a decoration; a single flower gives
you
.
3. As long as the stems can reach the water and the flowers can keep their heads above it,
these
will survive as beautifully as the most elaborate floral creations.
4. Once the flowers have taught you about themselves, you’ll want to relate to them in your
own
by creating arrangements.
5. Putting flowers together attractively is a
6 – 7. Beauty lasts only as long as
, creative experience.
the will hold it, but the
to create
again are never – ending.
8.9.
Creating a beautiful
of flowers is also one of the nicest things you can do
for yourself or for a friend. With a little knowledge of the
10. Using the
SET
, you can do it.
, cut floral foam to fit the container
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
ANSWER KEY TO SELF CHECK 1.1-3
1.
2.
3.
4.
5.
6.
7.
8.
9.
10. knife
Characteristics
Education
spontaneous arrangements
personal way
satisfying
memory
opportunities
arrangement
fundamentals
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
TASK SHEET 1.1-2
Title:
Performance Objective:
Supplies :
Flower Arrangement
Given different flowers, you must be able to arrange
bouquet
Flowers, scissors, flower foams, vase, stick, tape, glue gun
Equipment :
Tables
Steps/Procedure:
1. Attached the stick to the foam and secure it by using a plastic string.
2. Soak the floral foam in water with sugar or chlorine till it stops to bubble.
3. Cover the stick with floral tape, hiding the string.
4. Arrange the fresh flowers in an arc share or dome like.
5. Insert some fresh leaves and Angel’s Breath fresh flowers to highlight your
arrangement.
6. Attach the doily using a glue gun.
7. Make two ribbons using the wires and attach it to the stick below the doily.
8. Cover the stick with a floral tape, covering the wire
Assessment Method:
Performance Criteria Checklist
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Performance Criteria Checklist for
Task Sheet 1.1-2
Trainee’s Name
Date
Criteria
YES
NO
1. Is the stick attach to the foam and secure using a plastic string?
2. Is the floral foam soaks in water with sugar or chlorine till it stops
to bubble?
3. Is the stick cover with floral tape, hiding the string?
4. Is the fresh flowers arrange in an arc share or dome like?
5. Do some fresh leaves and Angel’s Breath fresh flowers insert to
highlight your arrangement?
6. Is the doily attaches using a glue gun?
7. Are the two ribbons attach to the stick below the doily?
8. Is the stick cover with a floral tape, covering the wire?
INFORMATION SHEET 1.1-4
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Table Skirting
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
skirt table.
Table skirting refers to the cloth that forms the border or runs along the edge of the table.
These make a great difference in the presentation for the banquet, buffet, brunch or business
meeting. There are various styles of pleats such as shirred, box, and accordion pleats color match
the skirting to the tablecloth or choose contrasting colors to enhance the decor.
Various techniques are used to embellish the fabric such as embroidery, appliqué work, printing
and hand-painting. These have numerous patterns to offer unique grace and include paisleys,
floral,
animals,
geometrics
and
abstract
prints.
Fabrics
100% polyester is a versatile choice for many manufacturers for fabricating skirting for tables,
counters, stages and any other custom application. Polyester knit is a rich looking fabric that has
the appeal of satin, without all the care and maintenance headaches. Poly-satin has been
developed as a low-cost alternative to the traditional rayon taffeta decorating fabric. Linen fabric
is typically used in more formal areas such as banquets, meeting rooms, and offices. All skirting
fabrics are machine washable and dryable.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Today, Snap-Drape table skirting is a practical system to enhance the presentation of top tables,
receptions, buffets and displays. Hard wearing and machine washable, skirting are available in a
large selection of fabrics, colors and headings. Skirting are attached to the tables using the unique
Snap-Drape
clips.
Snap-Drape table skirtings are made to your measurements to suit your table set ups.
Whether you require one skirt for a drinks table or several for a large buffet or top table, our
system will give you a professional finish every time.
SAMPLES OF DRESSED TABLES
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
The
table
skirting
can be sewn with a continuous length to easily attach to the table. The table skirting is an
additional decorative accent on your table. The table skirting is made of various materials like
cotton, linen, silk, satin and is usually available as:

Shirred or gathered

Box-pleat skirting
Designs
The highly elegant square, oblong or rectangular table skirting can be created in
innumerable styles to provide grace. Decorative in nature, table skirting are available in a rich
medley of color combinations and patterns to fit almost any kind of decoration. They are
available in both traditional and modern designs that appeal to the buyers.
Patterns
Exquisite table skirting are a result of various techniques used to beautify the fabric such as
embroidery, appliqué work, printing, hand-painting etc. These pleasing table skirting made of
various materials have numerous splendid patterns to offer unique grace and include paisleys,
floral, animals, geometrics and abstract prints. Cotton table skirting is very much in demand
because
they
are
washable
and
also
durable.
Usage
Exclusive table skirting in cotton and other fabric have limitless usage. They can be used for
registration tables, buffet lines meetings, weddings, formal get-togethers and banquets etc. All
kinds of functions that plan to use tables also plan to use table-skirting. The entire table gets a
very attractive appearance with the use of Table skirting.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
SELF CHECK 1.1-4
Fill in the blanks: Identify the terms which makes the statement correct
1. Exclusive table skirting in cotton and other fabric have
2. The entire table gets a very attractive
usage.
with the use of Table skirting.
3. Exquisite table skirting are a result of various
used to beautify the fabric
such as embroidery, appliqué work, printing, hand-painting etc.
4. Decorative in nature, table skirting are available in a rich medley of color combinations
and patterns to fit almost any kind of
5.
.
refers to the cloth that forms the border or runs along the edge of the
table
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
ANSWER KEY TO SELF CHECK 2.1-4
1. Limitless
2. Appearance
3. Techniques
4. Decoration
5. Table Skirting
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
TASK SHEET 1.1-4
Title:
Performance Objective:
Table Skirting
Given skirting cloth, you must be able to skirt buffet table
Supplies :
Skirting Cloths, pins, thumbtacks, tables
Equipment :
Steps/Procedure:
1. Check the buffet table if it is in good condition.
2. Place the under liner or silence cloth.
3. Top with the top cloth and tack using thumb tacks on one side then stretch the
top of the table then tack again on the other side. Same with the other two
sides.
4. Determine the front of your buffet table. Work from the left to right starting
from the back when skirting..
5. Level the height o the skirt cloth from the floor with at least ¼ inch. Pin the
other end of the cloth to the edge of the table in a downward manner.
6. When approaching at the side, get the center of the table and the quarter
center then use the tape measure to get the width of your pleat with at least 3
inches wide and mark using a pin.
7. Stretch the cloth then pin on the marker, level with the end of the table then
pin on the same marker. Do the same on the following marker.
Assessment Method:
Performance Criteria Checklist
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Performance Criteria Checklist for
Task Sheet 1.1-3
Trainee’s Name
Date
Criteria
YES
NO
1. Is the buffet table check if it is in good condition?
2. Is the table with under liner or silence cloth?
3. Does the table top with the top cloth and tack using thumb tacks on
one side then stretch the top of the table then tack again on the other
side. Same with the other two sides?
4. Is the front and center of your buffet table determined and work
from the left to right starting from the back when skirting?
5. Does the height of the skirt cloth level from the floor with at least
¼ inch and pin the other end of the cloth to the edge of the table in a
downward manner?
6. Do you get the center of the table and the quarter center when
approaching at the side then use the tape measure to get the width of
your pleat with at least 3 inches wide and mark using a pin?
7. Do you stretch the cloth then pin on the marker, level with the end
of the table then pin on the same marker and the same on the
following marker?
8. Is there creativity and impact?
INFORMATION SHEET 1.1-5
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Prepare the Dining/Restaurant Area before the Service.
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
prepare the dining/restaurant area before the service.
As a waiter, it is your specific duty to look after the necessary preparations before the start
of operation. The conscientious waiter has everything ready at a place, easily accessible at the
time when it is needed.
a.
b.
c.
d.
e.
f.
g.
h.
Service stand must be clean and in best order.
It must be fully stocked before service and must be presentable at all times.
A good service stand should have no doors, as doors slow down the service.
The supply must be arranged so that most frequently used items are in front of those less
frequently used to make job easier.
Condiments must be clean and fully filled especially during service period.
Tables and chairs are in their proper position and aligned according to floor plan.
There are not shaky or damaged tables and chairs.
Table edges and corners follow a straight line; chairs are evenly spaced.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
SELF-CHECK 1.1-5
Fill in the Blanks: Fill in the blank with the correct word or set of words to complete the
sentence. Write your answer on a separate sheet of paper.
1.2.
1 A
2 The
and
should be aligned according to the floor plan.
must be clean and fully stocked before the service.
waiter has everything ready at a place, easily accessible at the time
when it is needed.
3
SET
requires the use of appropriate serving equipment and utensils.
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
ANSWER KEY TO SELF CHECK 1.1-5
1. Tables
2. Chairs
3. Service Stand
4. Conscientious
5. Quality Service
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
PREPARE AND SET TABLES
CONTENTS:
1.Completeness of table set-up
2.Balance and Uniformity of utensils used
3.Order of the utensils
4.Eye appeal
5.Timeliness
ASSESSMENT CRITERIA:
1. Standard of Table Set – Up
A. Completeness:
 All needed utensils are set up the table prior to 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 a 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.
 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 cutlery are completed prior to serving
orders
B. Balance and Uniformity:
 Even spacing between chairs and cover.
 Cutlery are space at least ½ 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
C. Order:

All service utensils are placed on the appropriate side of the cover.
 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 placed at the center of the table.
 The cutlery are arranged in proper sequence following the order by which they
will be served
D. Eye Appeal
 Presidential and buffet table are skirted for banquet functions
 Appropriate color combination are used
 No eye sore is seen in the dining area
 Appropriate center piece and other desert are provided for
E.Time Lines:
 Set – up is completed on time at least thirty minutes prior to start the operation
on banquet functions
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
CONDITIONS:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
• Table
• Chairs
3. TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
4. TRAINING MATERIALS
• Learning Packages
ASSESSMENT METHODS:
1. Demonstration
2. Interview
3. Portfolio
Written Test
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Learning Experiences
PREPARE AND SET-UP TABLES
Learning Activities
1. Read information sheet 2.2-1 on
prepare and set up tables using the
different styles of table service
2. Answer Self Check 2.2-1
3. Read Information sheet # 2.2-2
“Replace Table Cloth and/or
Placemats”
4. Answer self-check 2.2-2
5. Perform Task sheet 2.2-1
(Replace Table Cloth)
Special Instructions
Compare your answer to the answer key 2.2-1
Compare your answer to the answer key 2.2-2
Evaluate your own work using the Performance
criteria
Present your work to your trainer for evaluation
Keep a copy of your work for the next activities
6. Read Information Sheet 2.2-3 on
Provide and adjust Table Set-ups
Suitable for menu choices in
accordance with Hotel Standards
7. Answer self-check 2.2-3
Compare your answer to the answer key 2.2-3
Evaluate your own work using the Performance
8. Perform Job sheet 2.2-1
criteria
Present your work to your trainer for evaluation
Keep a copy of your work for the next activities
INFORMATION SHEETS # 1.2-1
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
Table Service
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
follow standard of table set
The standard set up of restaurant and function rooms vary depending on the type
of service and the requirement of the costumers. Fine dining usually require pre-set up of 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 in as much as the food is pre-ordered.
Requirements for banquet set up are stated in an event order that is prepared by the banquet
office.
TABLE SETTING
Learn the pattern of table setting in your restaurant and dress tables according to instructions. In
case of doubt, check with the dining room hostess or head waiters.
TYPES OF SERVICE
1. FRENCH SERVICE
This is formal type of service originated for European nobility and presently enjoyed by a
few who can afford the time and expenses of meals served in this manner.
French Service Employees:
a.
Two waiters cooking together to serve the meal
i. Chef De Rang (for experienced waiter) seats the guest when a captain is not
present; takes the order; serves the drink; prepares some of the food with
flourish at the guest’s table and presents the check for payment.
ii. Commis de Rang (assistant) takes the order from the chef de rang to the kitchen;
picks up the food and carries it to the dining room; serve the plate as dished by
the chef de rang; clears the dishes and stands ready to assist when necessary.
b.
A captain waiter to seat guest
c.
A wine steward to serve wine
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
The French Service has the following Features:
 It signifies luxury and is distinguished by the fact that the food is cooked or
completed at a side table in front of the guest.
 The food is brought from the kitchen to the dining room on heavy silver platters
carefully arranges and garnished suitably and placed on a rolling cart called a
Queridon.
 A small stove called a rechaud is used to keep the food warm.
 The food is completed by cooking, deboning, slicing and garnishing as necessary and
serve to the guest.
 The food is first presented to the host by viewing, then to his guest of honor.
 All food is served and cleared from the right side of the guest except for butter, bread
and salad, which should be placed to the left side of the guest.
 If a party is of outstanding guest, salads are usually mixed or prepared at the salad
table or on a salad cart by the Captain waiter who makes the ritual on it.
 Assorted pastries are presented on a large tray or from a cart with glass cover or
drawer.
 The service requires side tables and carts to perform correctly.
 Soiled dishes are cleared only when all guest have completed their meals.
 Finger bowls, of warm water with rose petals, or lemon slice in them, are served with
all finger foods, such as chicken and lobsters and at the end of the meal.
 The bowl is placed on a doily on a small plate called an under liner and place with a
clean napkin in front of the guest.
FINGER BOWL – is served with the courses mentioned above not afterwards. When a guest
eating lobsters with his fingers suddenly wishes a sip of wine he washes his fingers before
touching the glass. If possible, place the finger bowl in front of the plate. An additional finger
bowl is always served at the end of any complete meal in French Service and is placed directly in
front of a guest with fresh napkins.
2. RUSSIAN SERVICE
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
The principal technique of Russian Service is that every food item is brought into the dining
room, not on a plate as American Service, but on silver platter from which it then is served by the
waiter to the guests’ plates which have been previously placed before the guests. Since all work
can be done by one waiter, Russian Service has a good advantage over French Service, for which
two waiters are needed.
Russian Service is a combination of French and American service due to the following features:
 It is very normal and elegant.
 The guest is given considerable personal attention.
 It employs the use of heavy service ware.
 Table setting is identical to French set-up.
 Only one waiter is needed to serve the meal.
 The food is fully prepared and pre-cut in the kitchen.
 Chafing dishes must be used for some food with direct plating of other.
 Soups are sometimes served from soup tureens but in most cases, soup dishes or cups
are readily filled in the kitchen then placed before the guest.
 The Waiter picks up the platters of food and heated plates from the kitchen and carries
them to the dining room on a large tray which he places on a side stand.
 The hot plates are set in before the guest from right side of the guest with the waiter’s
right hand.
 The food is serve directly from the silver platter from the left side of the hand picking
or dishing out the food to the hot plate of the guest.
 The waiter continues serving counterclockwise around the table and then returns the
unserved food to the kitchen.
 Side salads are usually plated in the pantry.
 Finger bowls and napkin are served with the meal.
 Hot rolls are offered from a cart or large basket.
 Soiled dishes are cleaned when all guests have completed their meal.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
3. AMERICAN SERVICE
This is formal than French, Russian or English and is the most prevalent style in
restaurants.
Food is dished up on plates in the kitchen and place before the costumer who may
want coffee served with the meals.
Except for salad and bread and butter, most of the food is placed on an entrée plate.
Only one waiter serves the meal.
Food is served from the left of the guest, beverage from the right and soiled dishes are
cleared from the right.
This service is fats, inexpensive and can be readily learned by non professional waiters
with a minimum of training.
AMERICAN TABLE SETTING
In setting up the table for an American Service, place:

A “silencer” cloth (piece of felt or foam rubber) on the bare table.

A sugar bowl, salt pepper shakers and normally an ashtray on the table for each
two guests. For tables of more than six, service for every three persons may be
sufficient.

Some restaurants put a “top cloth” over the table cloth and change only the tope
when the guest leaves. Before stripping a table for re-setting, the waiter should
always obtain a clean table cloth.

Finally, place the “covers” on the table. This is each guest’s plate, silverware,
glass and serviette.
4. BUFFET SERVICE
This is a type of service in which guest select their meal from an attractive
arrangement of food on long serving tables. The guests either help themselves or are served by
the chef’s standing behind the buffet tables. Usually the service combine both type: the guests
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
select the relishes, salads and vegetables themselves, and the meat is carved to the guest by the
chefs.
SAMPLE OF A BUFFET SET UP
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 39 of
118
SAMPLES OF TABLE SET UP
TABLE SET UP PROCEDURES
STEPS
PROCEDURES
RATIONALE/
ADITIONAL
INFORMATION
PRE SET-UP
(Before order is taken)
Observe the following:
A la carte Breakfast
1. Check the condition
and cleanliness of all
tables and chairs.
2. Check the cleanliness
and condition of service
equipment before they
are set up.
SET
Tables and chairs are in their proper
position; are aligned according to
floor plan;
There are no shaky nor damaged This is important to ensure the
tables or chairs;
safety of guests and to prevent
accidents.
Table edges and corners follow
straight line; chairs are evenly
spaced
Have damage items replaced.
Pay attention to the following:
Dirty utensils can be a source of
 All china wares, silver wares and
bacterial contamination.
glasses are immaculately clean
and free of finger marks and
stains.
Damage and chipped wares can
use accidents and should not be
 There are no chipped wares.
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 71 of
118
 Salt and pepper shakers as well as
sugar and cream containers are
properly filled.
used.
 Linens and napkins are clean and
free of dirt and stains.
3.Set-up the placemats
(if one is used)
4. Collect all silver
wares to be set up on
the tables.
Place it at the center of the cover.
5. Lay down the silver
wares on the cover.
Place dinner fork on the left, dinner
knife on the right. Hold them by the
handle not by the tines.
Place them in a bar tray or wrap
them inside a clean cloth napkin.
Never carry them with bare hands.
Position it on the top of the
placemat or the show plate
(whichever is used)
7. Set-up the water As a rule, on the top of the dinner
goblet.
knife, at a distance of ½ inch.
Glasses and beverage items are to
be set up on the right for it to be
conveniently reached by the guests.
8.
Set-up
the Place them at the center, beside the
condiments.
flower vase.
Make sure it is clean and free of
foul odor.
This will protect the cutleries
from bacterial contamination.
Finger marks can also be
avoided.
Place cutleries on the side
where
they
could
be
conveniently reached. Whatever
is used by he right hand should
be placed on the right side and
what is used by the left hand
should be placed on the left
side.
6. Set-up the folded
napkins
9. Set-up the bred plate.
10. Set-up the cups and
saucers.
STEPS
FOR LUNCH/DINNER
SET
Handle goblets by the stem and
tumblers by the base.
This makes it more accessible
for everyone in the table.
Place it on the left side of the fork Make sure the logo is
when square or a rectangular table is positioned on the top center.
used; or on the top of a fork if a
round table is used.
Place them on the right side of the
cover, with a handle on a 5 o’clock
position.
PROCEDURES
RATIONALE/
ADDITIONAL
INFORMATION
Same set-up as in breakfast except
the following modifications:
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 72 of
118
 No cup, saucer, sugar and creamer
To avoid overcrowding the
are to be pre-set on the table.
table, this should be set-up only
These items will be set-up before at the end of the meal-before
the coffee/tea is served (if a coffee is serve (if coffee is
ordered).
coffee/tea is ordered)

Under liner/show plate must be
set up on the center of the cover.
11. Once the guest has Check the order and place
given
his
order, additional cutleries like a:
complete the set-up.
*soup spoon if a soup is ordered,
*a salad knife and fork if there is
no order salad, etc.
This will serve as under liner
for starters like appetizers,
soups and salads.
To avoid the blending of
flavors, set-up a
separate
cutlery for each dish:
The salad knife//fork must be
positioned next to the dinner
If an appetizer is ordered, set up an knife and fork.
appetizer knife/fork or cocktail fork
whichever is appropriate for the See the illustration next page.
order. This should be placed on the
right side at the outermost part of
the cover.
If soup is ordered, set-up the soup
spoon on the right side, next to the
appetizer knife or cocktail fork.
Set up an additional salad fork if a
side salad is ordered.
If a dessert is ordered, set-up the tea
spoon or fruit fork (whichever is
appropriate) on the top of the cover.
Place the tea spoon/fork on the
If there is an order of wine, set up top of the cover, parallel to the
the appropriate wine glass on the coffee /tea teaspoon
right side, beside the goblet
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 73 of
118
SELF CHECK 1.2-1
1. Identify the different kinds of table setting.
2. Explain the differences between the table service by giving its definition and how
service is being done.
a.
b.
c.
d.
SET
American Service
Buffet Service
Russian Service
French Service
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 74 of
118
ANSWER TO SELFCHECK 1.2-1
1.
breakfast, lunch and dinner
2. a. AMERICAN SERVICE - This is formal than French, Russian or English and is the most
prevalent style in restaurants. Food is dished up on plates in the kitchen and place before the
costumer who may want coffee served with the meals.
b. BUFFET SERVICE - This is a type of service in which guest select their meal from an
attractive arrangement of food on long serving tables. The guests either help themselves or are
served by the chef’s standing behind the buffet tables.
C.RUSSIAN SERVICE is a combination of French and American service. Food item is brought
into the dining room, not on a plate as American Service, but on silver platter from which it then
is served by the waiter to the guests’ plates which have been previously placed before the guests.
d. FRENCH SERVICE - This is formal type of service originated for European nobility and
presently enjoyed by a few who can afford the time and expenses of meals served in this manner.
The food is brought from the kitchen to the dining room on heavy silver platters carefully
arranges and garnished suitably and placed on a rolling cart called a Gueridon.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 75 of
118
INFORMATION SHEET 1.2-2
REPLACE TABLE CLOTH AND/OR PLACEMATS
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
know how to replace soiled table cloth or placemats.
Once the tablecloth/placemat is soiled, replace it immediately with a ne one. Remember
that after the function, changing of tablecloth/ placemat is a mjust, though it is still looks clean
and fresh. Tablecloth/placemat should be washed immediately and dried under the sun most
especially to prevent foul odor. Tablecloth/should be well pressed before placing it on the table to
look fresh and clean and be attractive.
The proper placements of linens contribute much to the cleanliness and attractiveness of
the whole set up.
STEP IN DRESSING A TABLE
1. Get a clean and spotless table cloth
with a size that fits the table. Holding
them between thumb and the first
finger.
2. Hold the cloth open towards you, let
the centerfold run straight at the
middle of the table
3. Make sure that the table top is fully
covered. Also see to it that the cloth is
laid down such that the edges hang
evenly on each side of the table.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 76 of
118
SELF-CHECK 1.2-2
True or False : Identify if the sentences below is true or false. Write your answer on a separate
sheet of paper.
1.Hold the tablecloth between your thumb and your first finger
2.You may use spotless table cloth with a size that fits the table.
3. When laying the table cloth, make sure that the table top is fully covered.
4. Once the table cloth is soiled, do not replace it immediately.
5. The proper placements of linens contribute much to the cleanliness and attractiveness of the
whole set up.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 77 of
118
ANSWER KEY 1.2-2
1. True
2. True
3. True
4. False
5. True
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 78 of
118
TASK SHEET 1.2-1
Title:
Performance Objective:
Supplies :
Equipment :
1.
2.
3.
4.
5.
Replace table cloth
Given new cleaned table, table cloths and placemats, you
must be able to dress the tables in order that it will be used
for next service.
 Table cloth

 Pins
 Thumbtacks
Tables and chairs
Steps/Procedure:
Proceed to your assigned table
Check the table for any dirt’s, such as dust , staple wires, thumbtacks.
Clean and Remove the dirt’s
Change the table cloths
Secure the table cloths
Assessment Method:
Performance Criteria Checklist
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 79 of
118
Performance Criteria Checklist for
Task Sheet 1.2-1
Trainee’s Name
Date
Criteria
YES
NO
1. Is the table check for stability?
2. Is the table clean?
3. Is the table dress with uniformity and balance promptly?
4. Does the materials tools that are not used store?
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 80 of
118
INFORMATION SHEET 1.2-3
Provide and Adjust Table Set-Ups Suitable For Menu Choices In Accordance With Hotel
Standards
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
adjust the table set-ups based on the menu choices.
Table setting refers to the way to set a table with tableware such as eating utensils and
dishware for serving and eating. The arrangement for a single diner is called a place setting.
Place setting
Informal settings
Informal settings generally have fewer utensils and dishes but use a stereotyped
layout based on more formal settings. Utensils are arranged in the order and the way a
person will use them. Usually in Western culture, that means that the forks, bread plate,
spreader, and napkin are to the left, while knives, spoons, drink ware, cups, and saucers
are to the right, although the left-right order is reversed in a minority of countries.
Formally, in Europe, Mexico, Argentina and Philippines, the cup and saucer will not be
placed on the table until the very end of the meal.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 81 of
118
Formal
A formal table setting Utensils are placed about one inch from the edge of the
table, each one lining up at the base with the one next to it. Utensils on the outermost
position are used first (for example, a salad fork and a soup spoon, then the dinner fork
and the dinner knife). The blade of the knife must face toward the plate. The glasses are
positioned about an inch from the knives, also in the order of use: white wine, red wine,
dessert wine, and water tumbler.
The general rule with utensils is to start from the outside of your place setting, and work
your way toward the service plate (the main meal plate): soup spoon first, then fish knife and
fork, then service knife and fork.
The Traditional Complete Set-Up
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 82 of
118
OTHER TYPES OF TABLE SETTING
B
C
BREAKFAST
A
D
Serviette
Flower(napkin)
vase on Service
the center
of theSoup
tablebowl on plate Bread and butter plate with butter knife
plate
 Salt and
E pepper shaker Fbeside the flower G
H
Water
glass
Red wine
Fish fork
vase
White
wine
 Dinner knife and fork with the knife on
the right and fork on the left
I napkin on the center
J
L
 Folded
of the coverK
Fork
Salad
fork
Service
knife
Fish knife
Dinner
Water
glass on the
right
side of the
cover,
M
N
on top of the dinner knife
Soup spoon
Dessert spoon .
 Coffee cup and saucer on the right side of
and cake fork
the cover
 Bread plate and butter knife on the left
side beside the dinner fork.

LUNCH





Flower vase on the center of the table
Salt and pepper shaker beside the flower
vase
Dinner knife and fork with the knife on
the right and fork on the left
Water glass on the right side of the cover,
on top of the dinner knife
Folded napkin on the center of the cover
DINNER
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 83 of
118






Flower vase on the center of the table
Salt and pepper shaker beside the flower
vase
Dinner knife and fork with the knife on
the right and fork on the left
Folded napkin on the center of the cover
Water glass on the right side of the cover,
on top of the dinner knife side beside the
dinner fork.
Show plate and under liner at the middle
of the cover
COMPLETE SET UP FOR A SET MEAL
SET UP:
1. Fish Knife (right) and Fish Fork (left)
2. Salad Fork (left) beside the dinner
fork
3. Dinner Knife (right) and Dinner
Knife (left) nearest to the show plate
4. Show plate or underliner
5. Salad Knife (right) beside the soup
spoon
6. Soup Spoon (right side)
7. Red Wine Glass – top of the dinner
knife
8. White wine glass – top of the fish
knife
9. Goblet on top of the red wine glass
10. Champagne Glass
11. Fruit Fork for fruit dessert – top of
showplate
12. Teaspoon for coffee – top of
showplate
13. Bread Plate with Butter Spreader
SET UP OF BUFFET TABLE
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 84 of
118
Legend:
1. Cold Dishes – Appetizer, Salad and Cold Platters
2. Cold/ Salad Plate for Cold Dishes
3. Serving Spoon and Fork for Cold Dishes
4. Soup Bowl for the Soup
5. Hot Dishes, arranged in proper sequence
6. Dinner Plate for Hot Dishes
7. Dessert
8. Dessert Plate
SELF-CHECK 1.2-3
Direction: Draw and label the Complete Set Up For a buffet and traditional in a separate sheet of
plain and clean paper.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 85 of
118
ANSWER TO SELF-CHECK 1.2-3
SET UP OF BUFFET TABLE
Legend:
1. Cold Dishes – Appetizer, Salad and Cold Platters
2. Cold/ Salad Plate for Cold Dishes
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 86 of
118
3.
4.
5.
6.
7.
8.
Serving Spoon and Fork for Cold Dishes
Soup Bowl for the Soup
Hot Dishes, arranged in proper sequence
Dinner Plate for Hot Dishes
Dessert
Dessert Plate
The Traditional Complete Set-Up
B
C
D
A
Serviette (napkin) Service plate
E
F
Water glass
White wine
I
Dinner Fork
M
Soup spoon
Soup bowl on plate Bread and butter plate with butter knife
G
H
Red wine
Fish fork
J
K
Salad fork
Service knife
N
Dessert spoon .
and cake fork
L
Fish knife
JOB SHEET LO1.2-3
Title:
Performance Objective:
Supplies :
Equipment :
SET
Perform Different Table Setting
Given all the needed service wares you must be able to
create at least 3 table settings.
 Flatware
 Silverwares
 Glassware
 Hollowware
Tables, Chairs, Cloths, and Trolley
Steps/Procedure:
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 87 of
118
1.
2.
3.
4.
5.
6.
7.
8.
Checks the condition of different service wares
Collects all the service wares need for table setting
Bring and arrange all service wares in the station
Checks tables and chairs
Clean and skirt table
Set up the service wares depend on the type of set up given by the instructor.
Double Check the set up
Present the set up to the Head waiter for checking
Assessment Method:
Performance Criteria Checklist
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 88 of
118
Performance Criteria Checklist for
Job Sheet 1.2-1
Trainee’s Name
Date
Task: Perform Different Table Setting
Criteria
YES
NO
1. Are the service wares serviceable?
2.
Are the service wares transport from pantry to station using
appropriate trays or trolley with cover?
3. Are the service wares arranges and stacks in the station properly for
a pass and safe service
4.
Are the tables set ups perform based on standard operating
procedures required by the headwaiter.
5. Is the proper handling of tools and equipment observe?
6. Do you wear proper personal protective equipment in setting up to
avoid direct contact with the service wares?
7. Do you washes hands before performing the set-up.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 89 of
118
CLOSE DOWN RESTAURANT/DINING AREA
CONTENTS:
Safety practices in resetting the table
1.
2. Storing service equipment
ASSESSMENT CRITERIA:
1. Equipment were stored and/or prepared for the next service in accordance with
establishment procedures
2. Restaurant/dining area was cleared, cleaned or dismantled in accordance with
establishment procedures and safety requirements
3. Re-set tables correctly for the next service in accordance with procedures and
requirements
4. Services was reviewed and evaluated with colleagues identifying possible improvements
CONDITIONS:
Students/Trainees must be provided with the following:
1. 1.WORKPLACE LOCATION
2. 2.EQUIPMENT
• Table
• Chairs
3. 3.TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
4. 4.TRAINING MATERIALS
• Learning Packages
ASSESSMENT METHODS:
5. Demonstration, Interview, Portfolio, Written Test
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 90 of
118
Learning Experiences
CLOSE DOWN RESTAURANT/DINING AREA
Learning Activities
Special Instructions
1. Read Information Sheet 1.6-1 on
health and sanitation practices.
2. Answer Self-Check 1.6-1
Compare your answers with the answer key.
3. Perform Task/ Job Sheet 1.6-1 Evaluate your own work using the Performance
Sanitize tables, chairs and criteria
waiters station
Present your work to your trainer for evaluation
Keep a copy of your work for the next activities
4. Read Information Sheet 1.62
on
storing
service
equipment.
5. Answer Self-Check 1.6-2
Compare your answers with the answer key.
6. Perform Task/ Job Sheet 1.6-2
Evaluate your own work using the Performance
store service equipment correctly criteria
Present your work to your trainer for evaluation
Keep a copy of your work for the next activities
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 91 of
118
INFORMATION SHEET 1.6-1
Sanitize Tables, Chairs and Waiters Stations
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
use and maintain dining equipment and health and sanitation practices.
The waiter’s responsibilities do not end with the departure of the guests. When the
guests have left, the tables and service areas must be cleared of used and soiled items and the
tables prepared for use again.
Cleanliness of the table should be maintained at all times. When everyone at the table has
finished eating, the soiled dishes should be immediately removed like chinaware, flatware,
glasses, condiments and ashtrays. Please recall your lesson in Checking and Preparing Service
Equipment, Bussing and Clearing the Table.
Again, quality service requires the use of appropriate serving equipment and utensils.
Dining personnel must be familiar with the various equipment and supplies for dining service as
well as their appropriate usage to prevent breakages and damages.
SANITATION STANDARDS IN HANDLING SERVICE WARES
1. Set up and serve only the clean and sanitized glasses, cutleries, chinaware and other
service equipment.
2. Equipment should not be exposed to contamination. Keep them in closed drawers or
cabinets, not exposed to open air and dirt.
3. Food delivered for room service must be covered to avoid bacterial contamination.
4. All service equipment must be wiped-dry with clean wiping cloths to protect them from
watermarks. The cloths used for this purpose must be segregated from other cloths and if
possible color coded.
5. Handle glasses by the stem or base, cutleries by the handle.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 92 of
118
6. Underline bowls with a plate and never serve them with the finger touching the rim.
7. Avoid touching foods and cutleries with bare hands. Use a plastic scooper for serving ice,
serving spoon and fork for dishing out foods.
8. Never hold/serve the toothpick, straw or napkin with bare hands. Protect them from
bacterial contamination by serving them in wrappers or in their respective dispenser.
9. When serving additional cutlery or napkin, place them in a small plate to avoid direct
contact with the hand.
10. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
11. When setting up cutleries and glasses avoid leaving finger marks on them, by carrying
them in trays or by placing them inside a cloth napkin.
12. Never serve food and cutleries that have fallen on the floor.
13. To protect food from contamination, keep them covered when they are not served
immediately.
14. Wash and wipe dry food containers before using them.
Here are the sanitation standards in handling service equipment. Some illustrations are also
included.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 93 of
118
SELF-CHECK 1.6-1
Fill in the Blanks: Fill in the blacks with the correct word or set of words to complete the
sentence. Write your answer in a separate sheet of paper.
1. All service equipment must be
from watermarks.
with clean wiping cloths to protect them
2. To protect food from contamination, keep them
immediately.
6.
3. Handle stemmed glasses by the
when they are not served
.
4. Equipment should not be exposed to contamination. Keep them in closed drawers or
cabinets, not exposed to open air and d
5. When serving additional cutlery or napkin, place them in a
contact with the hand.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
to avoid direct
Doc. No.
Issued by:
Revision No.
Page 94 of
118
ANSWER KEY TO SELF-CHECK 1.6-1
1.
2.
3.
4.
5.
7.
wiped-dry
covered
base
closed drawers or cabinets
inside cloth napkin
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 95 of
118
JOB SHEET 1.6-1
Title:
Performance Objective:
1.
2.
3.
4.
5.
Sanitize tables, chairs and waiters stations
Given soiled tables, chairs and waiters station you must be
able sanitize those service wares and equipment properly
 Soap
 Water
Supplies :
 Clean towel
Equipment :
Tables, Chairs and Waiters Station
Steps/Procedure:
Gather all materials and tools to be used in cleaning
Clean , Sanitized and wiped dry tables
Clean , Sanitized and wiped dry chairs
Clean , Sanitized and wiped dry waiters station
Return cleaning tools and materials to the storage rooms.
Assessment Method:
Performance Criteria Checklist
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 96 of
118
Performance Criteria Checklist for
Job Sheet 1.6-1
Trainee’s Name
Date
Criteria
YES
NO
1. Are cleaning agents and tools chooses correctly?.
2. Are cleaning and sanitizing of tables performed properly?
3. Are cleaning and sanitizing of chairs performed properly?
4. Are cleaning and sanitizing of waiters station performed properly?
5. Are the cleaning agents clean and stored correctly?
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 97 of
118
INFORMATION SHEET 1.6-2
Storing Service Equipment
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
store service equipment properly.
To maintain the cleanliness of the table, soiled dishes should be removed immediately of
course based on the standard procedures in removing plates and flat wares.
For main course plates maybe cleared as soon as the guest have finish eating. Try to be
sure each guest is truly finish before clearing the plate to avoid bothering guest by asking them
several times if they are through. A tray or a dish cart is an ideal tool to carry the supplies and
cleaning materials needed to clear the table. Clear first flatware to the right of the guest, using
right hand, picking up accompanying silver wares. Remove also side dishes such as sauce plate;
continue to pick up empty wine bottle and condiments containers. Move gently and quietly. Do
not rattle or make noise with plates or silver wares as you deliver them to the tray stand.
Refill condiments and shakers ready for the next use, clean ashtrays, replace soiled table
cloth/table napkin linen and reset table depending on the kind of service of the hotel or
restaurant.
After collecting all silverwares, flatware, glassware, cutleries and the likes, they must be
placed in allocated storage areas.
Pointers to be considered in storing of equipment.
1. Clean and wipe dry all equipment before storing them.
2. In sorting:
 Scrape all left over by hand.
 Sort dishes according to size.
 Stack dishes in separate files
 Cups and saucers should be inverted in racks.
 Place silverwares in tray for pre-soaking: pre-soak glass, cream served
3. In Racking:
 Rack dish according to size.
 Do not overcrowd dishes, overcrowding results to poor cleaning and increase breakage.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 98 of
118

Rack silver in special containers with their handles down. Do not overcrowd them. The
ideal is 15 pieces per compartment.
 Stack trays and wash them separately.
4. In handling clean dishes:
 Handle dishes by the edge, cups and silver by the handle, stemmed glasses by the stem
and tumblers by the base.
 Keep the dish storage area clean at all times.
 Keep dish rack away from the exit and the machine.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 99 of
118
JOB SHEET 1.6-2
Title:
Performance Objective:
Supplies :
Equipment :
Store Service Equipment correctly
Given all clean and sanitized service wares, you must be
able to sort, segregate and store those service equipment in
their prescribed storage area.
 Flatware
 Silverwares
 Glassware
 Hollowware
Storage Cabinet
Steps/Procedure:
1. Gather all service wares
2. Sort and segregate service wares
3. Store service wares.
Assessment Method:
Performance Criteria Checklist
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 100 of
118
Performance Criteria Checklist for
Job Sheet 1.6-2
Trainee’s Name
Date
Criteria
YES
NO
1. Are the service wares sorted and segregated properly?
2. Are the service wares handled correctly?
3. Are the cabinets /storage cleaned religiously?
4.
Are the service wares stored following the standards operating
procedures?
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 101 of
118
INSTITUTIONAL
ASSESSMENT
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 102 of
118
EVIDENCE PLAN
Competency
Standards
Unit
of Provide food and beverage service
Competency
Ways in which evidence will be collected
Demonstr
ation
The evidence must show that the candidate….






Prepared table appointments before setting the
table
Sanitized all pre-set equipment/utensils with
sanitizing agent
Wiped dry all sanitized equipments and free from
spots and marks
Checked for completeness, balance and uniformity,
order, eye appeal and time lines of standard table
set-up
Lead customers toward table

Endorsed guests to captain or waiter and assist
them in getting seated according to table allocation
√
Presented menu and drink list

Taken and recorded orders accurately
√
√
√
√
√
√
√
√
√
Recommends and suggests guests’ with drink and
meal selection
 Answered customer questions on menu items in
accordance with enterprise policy
 Operated the ordering systems correctly in
accordance with establishment procedures.
 Provided glass ware, service ware and cutlery
suitable for menu choices and adjusted in
SET
Interview
/
Questionin
g
√

COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Written
examin
ation
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
√
√
√
√
√
√
√
√
Doc. No.
Issued by:
Revision No.
Page 103 of
118





accordance with enterprise policy.
Collected food and beverage collections from
service areas correctly
Food and beverage were served courteously in
accordance with establishment standards and
hygiene requirements.
food and beverage at the
Served additional
appropriate times
Cleared tables form crockery, cutlery, and glass
ware at the appropriate time and with minimal
disruption from customers.
√√√
Handled guests’ complaints

Organized, presented and processed accounts in
accordance with establishments procedure
 Bid goodbye to guests and re-set table
appointments correctly
 Stored and/or prepared equipment for the next
service in accordance with establishment
procedures
 Clean, cleared and dismantled restaurant/ dining
area in accordance with establishment procedures
and safety practices.
 Re-set tables correctly for the next service in
accordance with procedures and requirements
 Reviewed and evaluated services with colleagues
identifying possible improvements.
Prepared by:
Checked by:
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Date:
Date:
Doc. No.
Issued by:
Revision No.
Page 104 of
118
Demonstration Checklist
Candidate Name:
Assessor Name:
Date of Assessment:
Time of Assessment:
Instructions for Demonstration:
Materials and Equipment
Service wares( China wares, flat wares, cutleries, glasses, condiments, tables
and chairs, linens, table cloth, napkins, oval tray, bar tray, bus pan)
Put a √ to show if the evidence is demonstrated
During the demonstration of skills, did the candidate:
Yes
No
N/
A
 Prepared table appointments before setting the table
 Sanitized all pre-set equipment/utensils with sanitizing
agent
 Wiped dry all sanitized equipments and free from spots
and marks
 Checked for completeness, balance and uniformity,
order, eye appeal and time lines of standard table set-up
 Lead customers toward table
 Endorsed guests to captain or waiter and assist them in
getting seated according to table allocation
 Presented menu and drink list
 Taken and recorded orders accurately
 Recommends and suggests guests’ with drink and meal
selection
 Answered customer questions on menu items in
accordance with enterprise policy
 Operated the ordering systems correctly in accordance
with establishment procedures.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 105 of
118

Provided glass ware, service ware and cutlery suitable
for menu choices and adjusted in accordance with
enterprise policy.
 Collected food and beverage collections from service
areas correctly
 Food and beverage were served courteously in
accordance with establishment standards and hygiene
requirements.
 Served additional food and beverage at the appropriate
times
 Cleared tables form crockery, cutlery, and glass ware at
the appropriate time and with minimal disruption from
customers.
 Organized, presented and processed accounts in
accordance with establishments procedure
 Bid goodbye to guests and re-set table appointments
correctly
 Stored and/or prepared equipment for the next service in
accordance with establishment procedures
 Clean, cleared and dismantled restaurant/ dining area in
accordance with establishment procedures and safety
practices.
 Re-set tables correctly for the next service in accordance
with procedures and requirements
 Reviewed and evaluated services with colleagues
identifying possible improvements.
Candidate’s Demonstration was:
Satisfactory
SET
Not Satisfactory
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 106 of
118
PROVIDE FOOD AND BEVERAGE SERVICE
INTERVIEW QUESTIONS
Candidate’s Name:
Put a check if the candidates answers are satisfactory Satisfactory
or not
1. How will you handle guest’s complaints?
2. What are the different types of food service? Can
you give the difference between each of them?
3. Explain the typical flow structure of service
within a food and beverage service department.
4. What will you consider when you are giving
suggestive selling?
5. Why is it important for a dining personnel
/waiter to study the establishment’s menu?
6. What is the importance of considering guest’s
special
requests,
and
dietary/cultural
requirements?
7. What is the proper way of taking orders?
8. How will you present food and beverage menu
to guest?
In general, candidates answer to questions are:
Satisfactory
Not Satisfactory
Not
Satisfactory
Candidate’s Signature:
Assessor’s Signature:
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 107 of
118
WRITTEN EXAM
TEST I: MULTIPLE CHOICE I: CHOOSE THE CORRECT ANSWER AND ENCIRCLE THE
LETTER OF YOUR CHOICE:
1. What is the other term for “ Russian Service”?
a. Buffet service
b. Family service
c. Plate service
d. Platter service
2. Who to serve first with a number of guest in the table?
a. Child
b. Gentleman
c. Host
d. Lady
3. What is hors d’ oeuvre?
a. Appetizer
b. Dessert
c. Main Course
4. What kind of meat when server use is applesauce?
a. Beef
b. Lamb
c. Pork
5. What kind of vegetable is morel?
a. Lettuce
b. Mushroom
d. Sorbet
d. Veal
c. Onion
6. What is the most expensive caviar?
a. Beluga
b. Iranian caviar
d. Tomato
c. Ossetra
d. Sevruga
7. What 3S mean in the restaurant dictionary?
a. smile, shout, shy
b. support, share, short
c. standard, summary
d. scraping, segregating, stocking
8. What first item/s the server should remove from the table to show that the table is ready
for cleaning and resetting to the next service?
a. ashtray
b. napkin
c. salt & pepper shaker
d. water goblet
9. What is the dinner plate size in diameter?
a. 12”
b. 10”
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
c. 9”
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
d. 8”
Doc. No.
Issued by:
Revision No.
Page 108 of
118
10. Who to report to when guest complain about service?
a. colleagues
b. executive chef
c. security guard
d. supervisor/manager
11. When guest is seated, what is the item the server is removing from the table and placing
on guest lap?
a. Dinner plate
b. napkin
c. salt & pepper shaker
d. table cloth
12. How will you handle complaint?
a. give guest souvenir, offer them food
b. ignore guest, pretend doing something
c. run and snub the guest, laugh at them
d. stop and address the complaint, clarify the problem
13. What is the main ingredients when making sabayon?
a. egg shell
b. egg white
c. egg yolk
d. quail egg
14. Using American service, which side of the guest you use when serving beverages?
a. Front
b. Left side
c. Right side
d. Top side
15. What is the correct sequence in serving meals?
a. salad, coffee, main course, soup
b. soup, salad, main course, dessert
c. main course, dessert, soup, salad
d. coffee, appetizer, main course, salad
16. What jewelry the server is allowed only to wear?
a. anklet
b. bracelet
c. necklace
17.
d. wedding ring
What are the three different method of cleaning and sanitizing?
a. 3 bucket method
b. 3 range method
c. 3 cleaning method
d. 3 washing method
18. How long, at least, a waiter can wash his hands using soap in running water at the sink?
a. 10 seconds
b. 20 seconds c. 30 seconds d. 40 seconds
19. What most not allowed doing by the guest when queuing at the buffet table?
a. Counting money
b. rubbing hands
c. smoking cigarettes
d. talking to colleagues
20. The usual code for “out of stock” item is
a. 27
b. 34
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
c. 48
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
d. 86
Doc. No.
Issued by:
Revision No.
Page 109 of
118
ANSWER TO WRITTEN EXAM
1. C
2. A
3. A
4. D
5. B
6. A
7. D
8. A
9. B
10. D
11. B
12. D
13. C
14. C
15. B
16. D
17. A
18. B
19. C
20. C
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 110 of
118
RECORDS OF ACHIEVEMENT
Module: Provide Food and Beverage Service
Learning Outcome # 1 : Prepare Dining/Restaurant Service
1.
2.
3.
4.
5.
Assessment Criteria:
Dining/Restaurant areas and customer facilities were checked for cleanliness prior to
service and corrective actions were taken when required.
Dining environment was prepared and adjusted to ensure comfort and ambience to
customers as appropriate.
Set up furniture in accordance with enterprise requirements, bookings, customer request,
convenience and safety.
Equipment were checked and prepared for service.
Menu variations and daily specials were verified with kitchen staff based on establishment
policy and guidelines.
COMMENTS :
Learners have satisfied the above performance criteria.
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 111 of
118
Learner’s signature :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Module: Provide Food and Beverage Service
Learning Outcome # 2 : Prepare and set tables
Assessment Criteria:
1. Prepare and set tables according to establishment and /or customer’s special
request.
2. Check cleanliness and condition of tables prior to service.
COMMENTS :
Learners has satisfied the above performance criteria.
Learner’s signature :
Trainer’s signature:
Date:
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 112 of
118
RECORDS OF ACHIEVEMENT
Module : Provide Food and Beverage Service
Learning Outcome # 3 : Welcome customers
Assessment Criteria:
1. 1.Lead the customer towards the table
2. 2.Walk a little a head of customer when escorting
3. Endorsed them to the captain or waiter and assist them in getting seated
according to table allocation
4. Captain or waiter pulled the chair for the lady and assist her in getting seated
5. Presented menu and drink lists
COMMENTS :
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 113 of
118
Learners has satisfied the above performance criteria.
Learner’s signature :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Module : Provide Food and Beverage Service
Learning Outcome # 4 : Take and process orders
Assessment Criteria:
1. Orders are taken and recorded accurately with minimal disruption to customers
2. Recommendations and suggestions are made to assist customers with drink and meal
selections
3.Customer questions on menu items are answered correctly and courteously in accordance
with enterprise policy
4. Information about any special requests, dietary or cultural requirements are relayed
accurately to kitchen where appropriate
5. Ordering systems were operated correctly in accordance with establishment procedures
2. Glassware, service ware and cutlery suitable for menu choices are provided and adjusted in
accordance with establishment procedures
COMMENTS :
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 114 of
118
Learners has satisfied the above performance criteria.
Learner’s signature :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Module: Provide Food and Beverage Service
Learning Outcome # 5 : Serve and clear food and drinks
Assessment Criteria:
Food and beverage collections were collected promptly from service areas,
checked for presentation and conveyed to customers safely
2. Flow of service and meal delivery is monitored in accordance with enterprise procedures
3. Delays of deficiencies in service were recognized and followed up promptly based on
enterprise policy
4. Food and beverage were served courteously in accordance with establishment standards and
hygiene requirements
5. Additional food and beverage were offered and served at the appropriate times
6. Tables were cleared of crockery, cutlery and glassware at the appropriate time and with
minimal disruption to customers
7. Accounts were organized, presented and processed in accordance with establishment
procedures
8. Bid goodbye to guests courteously from the restaurant/dining area and table appointments
are re-set
1.
.
COMMENTS :
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 114 of
118
Learners has satisfied the above performance criteria.
Learner’s signature :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Module : Provide Food and Beverage Service
Learning Outcome # 6 : Close down restaurant/dining area
Assessment Criteria:
Equipment were stored and/or prepared for the next service in accordance with
establishment procedures
Restaurant/dining area was cleared, cleaned or dismantled in accordance with
establishment procedures and safety requirements
Re-set tables correctly for the next service in accordance with procedures and requirements
Services was reviewed and evaluated with colleagues identifying possible improvements
.
COMMENTS :
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 114 of
118
Learners has satisfied the above performance criteria.
Learner’s signature :
Trainer’s signature:
Date:
REFERENCES
Claudio, Virginia Serrano. MEAL MANAGEMENT & TABLE SERVICE
Costas, Katsignis, Mary Porter, Chris Tomas. THE BAR AND BEVERAGE BOOK
Erdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIINES
Roldan, Amenila S. FOOD SERVICE AND BARTENDING
Gapuz, Christielynda. WORKBOOK IN WAITERING
Ditan, Joseph Linford. FUNDAMENTALS OF FOOD & BEVERAGE SERVICE
OPERATION
Brown, Graham. THE WAITER’S HANDBOOK
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 114 of
118
Buted, DEXTER R. BASIC RESTAURANT SERVICE
www.Questia.com/Journals. Google Ads. Questia Online Library
Www. Wikipedia.com
SET
COMPETENCY BASED
LEARNING MATERIAL
-FOOD &BEVERAGE
SERVICES NC II
Date Developed:
April 23, 2016
Developed by:
Mr. Kim Astley M. Norte
Doc. No.
Issued by:
Revision No.
Page 114 of
118