lOMoARcPSD|8878033 FOOD AND BEVERAGE SERVICES 10 QUARTER 1 MODULE 4 Basic Competencies in Food Preservation (Carlos Hilado Memorial State College) StuDocu is not sponsored or endorsed by any college or university Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 10 JUNIOR HIGH SCHOOL Republic of the Philippines Department of Education Region VIII Division of Samar District of Marabut OSMEÑA NATIONAL HIGH SCHOOL Osmeña, Marabut, Samar TECHNOLOGY & LIVELIHOOD EDUCATION (FOOD AND BEVERAGE SERVICES) QUARTER 1 LEARNING ACTIVITY SHEET 4 Setting up Table Appointments in the Dining Area TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE 10) 1 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 HOME ECONOMICS (FOOD AND BEVERAGE SERVICES) Learning Area Setting up Table Appointments in the Dining Area Title I.Introduction This lesson contains different ways in stocking supplies necessary for service up to the food hygiene and occupational health and safety . It also helps the learners to understand what are the preparation before the actual restaurant service and teaches them to value the need to learn different skills in preparing service stations and equipment It consist of the following lessons. II. MELC (with code) Lesson 2. Prepare Service Station and Equipment (TLE_HEFBS9-12AS-Ia-b-1) 2.1 Preparation of service Equipment/utensils and supplies 2.2 Basic Types of Tablewares 2.3 Station Misen Place 2.4 Cleanliness and Condition of Equipment/utensils, furniture and supplies 2.5 Legislation on OH & Safety and food hygiene. III. Strategy: 2 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 A. Explore: Activity 1. Identifications Directions: In a counterclockwise direction, analyze the given illustration below whether each table appointment was placed according to the rules of laying table appointments. Write “C” if it was laid correctly, and “W” if otherwise. Write your answers from 1 to 20 in your activity sheet. 3 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Definition of Technical Terms Table Setting table appointments Refers to the way in which the and food are arranged on the table for dining. How the table should be set depends on: the style of service to be used; the menu to be served, the size of the table, and; the available table appointment. 4 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Table Appointments These are table implements/utensils that are used for dining and serving, which includes the flatware, dinnerware, glassware, hollowware and linens. Cover A cover is the space required on a table for table appointment for one person to partake of a meal. This is considered as the smallest unit in the table setting (approx. 24 by 15 inches). An imaginary line may be drawn to define the cover about 1 to ½ inches from the table edge. Place Setting The arrangement and the way to set a table with tableware and for serving and eating for a single diner. Factors such as the menu or type of food to be served, the size of the table, and the style of service largely determine this. Table Accessories These are items essential to complete the table set- up which include salt and pepper set/shakers, cruets, ashtray, flower vases and tent menu. B. Learn: Lesson 4: Setting up Table Appointments in the Dining Area Setting up all the table implements/appointments to be used in the restaurant is very important. Proper location and principles in setting up must be considered to emphasize its usefulness and ease of dining in the restaurant. 5 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Rules in Laying Covers/ Table Set-Up General Rules for Table Setting Before setting the table, ensure that the chairs and tables are in their best condition and correct positions, the tabletop should be clean and that the table is level and not wobbly. 1. Always consider the convenience and comfort of the guest in placing the table appointment. 2. Be creative and artistic in setting the table but make sure it will not contradict the principles in table setting and be careful not to overcrowd the table. 3. For formal setting, the table on which a tablecloth is to be spread should be first covered with silence or base cloth (Damask), for the following reasons: to protect the diner's wrists and elbows from the table’s sharp edges; to keep the tablecloth firmly in place; to protect the surface of the table and prevent the rattling of crockery and cutlery, and; to absorb moisture in case liquid spills on the table. 4. Carry equipment to the table on clean trays or service plate, handling dinnerware by the edge without touching the surface, glassware by the stems or base and flatware by the handles. 5. Sanitize, check and set aside damaged and soiled table appointments. Crockery and cutlery should be spotlessly clean, and the glassware should be wellpolished. Chipped or cracked equipment should not be used. 6 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 6. The establishment monogram/logo should be visible to the guest. 7. Each cover should be well-balanced, and it should observe ideal space for a cover, the opposite side should be exactly similar, so as to give a well-balanced look. Example of Table Set Up 25 26 20 24 21 27 23 22 19 18 9 8 15 7 1 6 2 34 16 14 17 5 10 11 12 13 Image 1.0: Russian Style of Table Set-up (numbered from lower left corner at counterclockwise motion) 1. Table Napkin 10. Diner Knife 19. Red Wine Glass 2. Salad Fork 11. Fish Knife 20. Champagne Flute 3. Fish Fork 12. Salad Knife 21. Water Goblet 4. Dinner Fork 13. Soup Spoon 22. Dessert Fork 7 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 5. ShowPlate/Charger/base Plate 14. Escargot 23. Dessert Spoon 6. Dinner Plate 15. Saucer 24. Cruet Set/Crockeries 7. Salad Plate 16. Coffee Cup 25. Flower Vase 8. Soup Under-liner 17. Teaspoon 9. Soup Bowl 26. Bread & Butter Knife 18. White Wine Glass 27. Bread & Butter Plate General Rules of Laying Table Appointments/Implements Centerpiece 1. When deciding on a table center piece, keep it low. If a bud vase is used as a central decorative piece, it should not be very large or tall as that obstructs the view of guests sitting opposite each other. 2. Table decors should be reasonably low so that they do not obstruct guest’s vision. 3. Heavily scented flowers should be avoided, as they affect the flavor of the food. Table Linens 1. Table linens are spread evenly on the table and laid properly according to standard procedure. The central fold of the tablecloth should be in the middle of the table and all the four edges should just brush the seats of the chairs. 2. White and pastel plain clothes are used for more formal occasions, but not mandatory, and usually patterned or colored tablecloths are used for casual 8 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 dining. The only rule is to make sure those linen patterns and china patterns don't clash. 3. Collect correct size of the tablecloth for the table to be clothed and the linen should be free from holes and stains and well ironed and used without creases. 4. Silence pad or base cloth is used for formal setting and it should be placed evenly on the table so that the edges do not hang down below the tablecloth. 5. Tablecloth is laid over the silence pad or directly over the table. For formal tablecloth, 16” to 24” for both the length and width for the drop is required. Then, for informal tablecloth, fewer drops usually 10” to 15” are suggested. 6. Placemat is set up when the table is not covered with tablecloth. It is placed at the center of the cover. 7. Linen napkins should be folded elegantly and placed in the center of the dinner plate. Dinnerware 1. Chargers or dinner plates should be placed on the table first at the center of the place setting. 2. Bread and butter plate are placed left of the cover, directly above the tines of the dinner fork. 3. Do not place items such as coffee cups, teacups, and/or dessert plates on the table if it crowds your guests. It is appropriate to bring those items to the table after the main course has been cleared and the dessert is served. 4. For dessert --- dessert plates and coffee/teacups will be set out after dinner. If a fork is to be used with dessert, this will be placed on the dessert plate. A dessert spoon should have already been set above the dinner plate. 9 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Beverage Ware/Glassware 1. Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the dinner knife. 2. Wine glasses are placed to the right of the water glass either in a straight line or in a triangular fashion. 3. No more than 3 glasses are allowed on the table at one time, in exception for table d’ hote or pre-set menu. Additional glasses may be placed after the used ones are removed. Table Accessories 1. Sugar bowls and salt and pepper shakers are generally placed in the center of small tables. But when table is large, several sets are needed. 2. Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase should be placed in between the covers at the center of the table. 3. Coffee/tea must go with sugar and milk/creamer. 4. Salt and pepper shakers are placed adjacent with the centerpiece. 5. Ashtrays are placed at the center of the table. Flatware 1. Flatware’s are to be placed in order of use. In other words, the diner will start at the end and work his way in. The first course will use silverware farthest from the dinner plate, while the last course will utilize the silverware closest. 2. Handle flatware (cutlery) without touching the eating 10 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 surface perpendicular to the table and 1 inch from the edge of the table so that handles are lined up and should be arranged according to the courses. 3. No more than three of any flatware’s are ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensil for the fourth course is brought in with the food; likewise, the salad fork and knife may be brought in when the salad course is served. Forks are placed to the left of the cover with the tines pointing up. Knives are placed to the right of the dinner plate with the cutting edge of the blade toward the plate. Technically, one should only use a knife if one is cutting meat; however, up to three knives can be placed on the table, in order of use. Spoons are laid with bowls up at the right of the cover. Dinner knives and forks are laid about 11-13 inches apart, so that the dinner plate may be easily placed between them. Oyster and cocktail forks are placed at the extreme right of the cover, after the spoons. Dessert flatware’s are not normally on the table unless the number of flatware is small, in which case, they are placed at the top of the cover with the handle of the dessert spoon towards the right of the cover and handle of the dessert fork towards the left of the cover. Butter spreader may be placed across the top edge of the bread and butter plate in a parallel 11 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 line with the table or across the right side of the bread and butter placed perpendicular to the table edge. Coffee spoons should be placed on the saucer. Coffee/tea mugs are not used for a formal dinner. The placement of utensils is guided by the menu, the idea is that when laying, the utensils place it in an "insideout” order. Most of the time, complete meal courses follow this meal pattern. 1. Appetizer, Starter or Hors d'oeuvre 2. Soup 3. Salad 4. Entrée/ Main Course 5. Dessert Type of Place Setting À la Carte Setting/Basic Place Setting – an à la carte is the term used for a menu that has individually priced dishes. These dishes are divided into entrée, salads, main course and desserts. This type of place setting usually consists of the following table appointments: Dinner Knife Table Napkin Diner Fork Water Goblet Show Plate 12 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Additionally, à la carte set-up is commonly used by most restaurants for the following reasons: this is appropriate for most occasions; basic place settings generally have fewer utensils; sometimes the cup and saucer are placed on the right side of the spoon, about four inches from the edge of the table, and; often, in less formal settings, the napkin and/or cutlery may be held together in a single bundle by a napkin ring. 2. Table d' Hote Place Setting – a table d' hote menu is a type of menu that has a set price for several courses that means ---- “table of the host”. Usually, all courses are included in the price and must be paid by the guest even if they don’t eat every part of the meal. Typically, the menu may have two to four choices of an entrée, two to four choices of a main course and two choices of dessert. Image 2.0: Informal Place Setting Formal Place Setting 13 Image 3.0: Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 14 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Styles of Table Set-Up American Style of Table Set-up (also called Plated Service) A formal American style place setting retains the familiar fork on the left, knife on the right positions common to most dinner table. To use utensils correctly, start with those farthest away from the plate and work inward toward the plate Different types of American style of table set-up are as follows depending on the mealtime: Image 4.0: American Breakfast Set-up (as food is served) 15 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Image 5.0: American Lunch Set-up (as food is served) 16 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Image 6.0: American Dinner Set-up (as food is served) French Style of Table Set-up (also called Gueridon Service)Partially prepared foods are finished cooking on a rechaud (small portable stove) that is on a gueridon (moveable service trolley). The chef de rang (senior waiter) finishes the preparation of the pre-prepared food near the guests table and individually plates the finished foods, then the commis de rang (lowest ranking waiter) serves the food to guests from the lefthand side of the guest. 17 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Image 7.0: French Table Set-up 18 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Russian Style of Table Set-up (also called Platter Service) Russian style table settings are formal settings used for banquets, formal dinner events and any fine dining restaurants. The table setting is distinctive and appealing whereas the dinnerware, glassware and flatware are placed precisely on the table. Image 8.0: Russian Table Set-up (as food is served) A COVER consists of the following table appointments: table napkin, salad fork, fish fork, dinner fork, charger, dinner plate, salad plate, under-liner, soup bowl, dinner knife, fish knife, salad knife, soup spoon, escargot, cup and saucer, teaspoon, white wine glass, red wine glass, water goblet, champagne flute, dessert fork, dessert spoon, bread and butter plate, bread and butter knife, cruet set and a flower vase. Standards of Table Setting Completeness 19 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 All needed utensils: dinnerware, glasses and other equipment are set on the table prior to serving orders. Required condiments are set up before service. Client requirements as stated in the event order are available properly installed before the start of the function. If pre-set up is made, additional cutleries are completed prior to service. Cleanliness and Condition of Equipment All pre-set equipment must be immaculately clean, sanitized with sanitizing detergent, wiped dry, and free of spots or water marks. No wobbly tables or chairs. No chipped/stained glasses and plates or damaged tines of cutleries. Linen is fresh, no foul odor clean, without spots or stains and not wrinkled Balance and Uniformity There is even spacing between chairs and covers. Cutleries are spaced at least one inch from the edge. Same equipment is set-up for the same order. Cutleries are aligned properly, with the same distance from the edge. Order All service equipment is placed on the appropriate side of the cover. The cutleries are arranged in proper sequence following the order by which they will be served. Fork and side dishes are on the left side. Folded paper napkin (if used) on the left side under the fork. Water glass is placed on the right side, about an inch on top of the dinner knife. The glasses, cups, saucer, spoons, knife and cocktail fork are on the right side. 20 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Required condiments as well as flower vase are placed at the center of the table. Eye Appeal The whole set up looks presentable. Presidential and buffet tables are skirted for banquet functions. Appropriate color combinations are used. No eye sore is seen in the dining area. Appropriate centerpiece and other decors are provided for. Timeliness Set up is completed on time –- at least 30 minutes prior to the start of operation or banquet functions. How the table should be set depends on: • the style of service to be used; • the menu to be served; • the size of the table, and; • the available table appointments. Remember! In table setting, common sense should be the best guide when one is not sure of what to do. Anything that is not needed on the table, or is not required by the menu, need not to be set. Table Napkin or Serviettes A table napkin or serviette is a rectangular cloth or paper used at the table for wiping the lips fingers and protects the clothes while eating. It is usually small and folded. Napkins may be of the same color as tablecloths, or in a color that blends with the decor of the restaurant. Napkins should be spotlessly clean and well-pressed. 21 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 Functions of Table Napkin 1. Table napkins serve a very practical function and they can be decorative as well. 2. They can be used to wipe food and drink from the mouth and face, or they can be placed in the lap or under the chin to protect clothes while eating. 3. Napkins can also serve as coasters when setting down a drink or soak up small spills at the table. Napkins can also cover an occasional cough, but etiquette dictates they should not be used for blowing your nose at the table. Types of Table Napkin The two major types of table napkins include paper and cloth napkins. 1. Cloth napkins are often referred to as linen napkins, although they may be made from a variety of fabrics, such as cotton, polyester, twill, damask or blends of several materials. 2. Paper napkins are disposable, making them convenient for everyday use and used with small children. Standard Size of Napkins 1. Dinner – 20 x 20 inches (perfect square) 2. Luncheon/Breakfast – 16 x 16 inches 3. Tea napkin – 9 to 10 inches at all sides 22 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 4. Cocktail napkin – 6 to 7 inches at all sides Cloth napkins come in several sizes; each size is tailored to a specific use. A beverage napkin used when serving drinks and hors d’oeuvres, like most cloth napkins, is square, about five inches in each side. A luncheon napkin is a couple of inches larger, and a dinner napkin larger still. The theory, evidently, is that the more food and drink that is served, the more potential there is for spillage, so the bigger the napkin must be to catch it. Factors to Consider in Selecting Proper Table Napkin Folding Dining room is better served using the correct style and size of napkin fold, and the right color in respect of the room décor. As the objective of creating a beautiful napkin fold is to enhance table presentation and create a harmonious atmosphere, there are things to consider in selecting proper style of table napkin. Every case is different as it depends a great deal on the circumstances. For example, the location of the venue, the occasion of the celebration, the choice of napkin fold, the shape of the glass and above all, individual taste, style and ambiance. 1. Height of Ceiling – high standing napkins are more appropriate in rooms where the ceiling is high and vice versa. However, if the view from the dining room window or balcony is a gift of nature or picturesque view, it is not advisable to use a napkin design that conflicts with that view. Obviously, this principle is not applicable to special events where a suitable napkin fold honors the purpose of the formal 23 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 occasion. In a restaurant situation uniformity between all tables is very important. Image 9.0: Example of high standing napkins 2. Style of décor in the Dining Area – if the dining room and table setting is quite unconventional in its style of decor, a plain napkin fold will be more suitable to enhance the modern look, where as an elaborate fold would be more appropriate in a retro style of setting. 3. Table Surface - should the dining room table have a glass top or a highly polished surface (e.g. shiny and sliding tablecloth), you may find certain table napkin designs that will hold it shape. There is no shortage of designs to choose from to overcome this situation. Image 10.0: Example of table napkin designs with highly 24 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 polished surfaces 4. Folded Napkin in a Glass – a folded napkin in a glass has no doubt that can create a magnificent visual effect to the entire dining area. This is a very suitable choice for the following: a. Pavilion a wedding reception for example — when the emphasis is on creating a sumptuous setting and, as is often the case, the ceiling is nothing special to look at. It is also very appropriate for banqueting venues where all the guests take a seat at the table at the same time, and the first course is already on the table. There are occasions where pace at the table is at a premium and no space for a napkin. 25 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 26 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 C. Engage: Activity 2. Simple Recall A- Directions Directions: 1. Collect pictures of utensils from magazines, newspapers, or any materials that befits what is required. 2. You may also take pictures if you have any available tool/utensils at home using your camera. 3. Paste the picture on the space provided. 4. The following are the table appointments that you need to hunt. D. Apply Assessment I-A. Directions: Provide what is asked by the given statement and/or questions. Write your answers in your paper. 1. In what ways you will receive the reservations? 2. What are the possible questions when taking reservations? I-B Directions: Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your answers in your notebook ____________1. Conventional food service system is the most common of all systems in foodservice operation. 27 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 ____________2. The food is produced on-site, it is usually chilled or frozen then reheated and served to customers on-site and readily available to the customers. ____________3. Food is purchased then stored either chilled or frozen for later use ____________4. A Family style restaurant serves moderately priced food in a casual atmosphere. ____________5. Hotel often specialized in certain unifying and often entertaining theme. Assessment II Directions: Using the given form below, supply what is asked on the first column while processing reservations. Write your answer in your answer sheet. Choose one of event to be reserve below: 1. Birthday party 2. Anniversary 3. Welcome Party 4. Training Workshop 5. Wedding Time and Date of Reservation Event or Function Date and Time to use the Reservation Name/Phone number of the person making reservation Name/Phone number who will use the reservation Number of person who will attend the event Special request 28 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 IV. Guide Questions (if needed): V. Rubrics (if needed): VI. References: Technology and Livelihood Education – Grade 10 Self-Learning Module ,Division of Bukidnon VII. Key to Correct Answers: Pre-test 1.B 2.B 3.C 4.A 5.D 6. A 7. A Prepared by: JERODETTE ANN O. OCENA TLE Teacher Checked by: 29 Downloaded by Honey Nakila (curatohoney1125@gmail.com) lOMoARcPSD|8878033 RAYMUNDO C. MACALALAD JR. MT-I, Department Head 30 Downloaded by Honey Nakila (curatohoney1125@gmail.com)
0
You can add this document to your study collection(s)
Sign in Available only to authorized usersYou can add this document to your saved list
Sign in Available only to authorized users(For complaints, use another form )