FSM03 MEAL MANAGEMENT

Bachelor in Technical Vocational Teacher

Education(BTVTeD)
SOUTHERN LUZON STATE UNIVERSITY

PROF. MARIA FARA A. CADELINA

MODULE1
Introduction to Food and Beverage
Services
MODULE REVIEW
Module 1 It tackles brief discussion that introduces food and beverage services. It
discusses activities that are being practiced in food service industries. It will help the students
understand the basics of Food and Beverage services.

LESSON 1: Food and Beverage Services

Introduction:
Food and beverage services include activities which pertains to preparation for services
and serving food and beverages. It contributes great profit in hospitality industry. With the
increasing need of places where business meetings take place, ranging from personal and social
events number of customers visit food business thus this business continuous to grow and
expand in all part of the globe. A need to further innovate this business to cater to more
clienteles in all walks of life as food and beverage professionals tirelessly work to provide best
services to their clientele.

Learning Outcomes:
At the end of this lesson students are expected to:
 Be familiarize with the food and beverage industry.
 Understand the operation that entails in this hospitality business

Discussion:
Food is essential to man. Food service industry deals with the preparation of food items/
products. This is the main reason why this industry will always be in high demand. The changing
lifestyle of people and the growing number of people who eat away from home makes this
industry one of the popular one in tourism sector.

2 TYPES OF FOOD AND BEVERAGE SERVICES:

1. On premise: It is in this type where food is delivered where it is prepared. The customers
visit the place to avail of its food service. Premises should be well – equipped and well- finished
to attract more customers.
Examples: hotel, restaurants, coffee shops, bars, fast food outlets canteen
2. Off premise or outdoor catering: It includes partial cooking preparation and service at
customer’s premises. It is use for large number of customers where major events take place
outside the premise.
2 CATEGORIES OF FOOD SERVICE INDUSTRY:
1. Commercial establishment:
These are businesses that are created to maximize earning profit through the sales of food items
and beverages.
2. Institutional Catering:
These provide food and beverage service to institution such as factories, schools, military,
airline, hospitals and others.

The Meal Experience:

Several kinds of food service operations are designed to meet the need and diverse
range of demand of the customers. These establishment operates specifically to cater to the
needs of people at particular time, rather than for the type of people that they are.
The main goal of food and beverage operations is to satisfied the customers and meet
customer’s needs.

CUSTOMER’S NEEDS:
3. Physiological: it is the need to satisfy one’s cravings or quench one’s thirst. It also
means to the need for a specific kind of food. Example: pasta, pizza, pancit, others.
4. Economic: It is the need for fast, value for money food items found in a convenient location.
5.Social: It is attending an event or a conference in order to meet other people or going out with
friends, family or business partners.
6. Psychological: It is the need for personal change, pursuing a new hobby or the need to
enhance self- esteem; as a result of promotion and advertising.
5.Convenience: It is the outcome of the time constraint or the desire for someone else to do the
work; or the logistics and physical limitations of having a party at home (wedding, baptism,
birthday and other occasions.)

CUSTOMER SERVICE
A specific food service operation will determine the level of customer service that one
should provide in order to enhance the customer’s meal experience and meet their expectations.
It is very important in the success of any business.

5 CHARACTERISTICS OF CUSTOMER SERVICE IN FOOD SERVICE OPERATIONS:

6. Service level: It is the intensity of or the limitations in the individual person’s ability to
give customers the attention expected and required in the operation.
7. Service availability: It is based on what was agreed upon on the onset.
Example: The variations of menu and beverage being offered.
3.Level of standards: the quality of food and beverage, the service staff, the standard of
equipment and decorations being utilized.
4. Service reliability: It is the extent to which the project is intended to be consistent with
industry
practices and goals to satisfy customer’s needs at all possible and workable cost
5.Service flexibility: It is the extent to which alternatives are made available. It is also where
variations and alterations in the standard products can be offered.
COMMON FORMS OF FOOD AND BEVERAGE SERVICES:
1.Catering: It is the business that provides foods and beverages service to the people at a
remote location.

Pakcheers.com poppolocatering.com

Businesspartner.com

2.Quick Service Restaurants: It is where foods are prepared, purchased and generally
consumed quickly. It is also known as Fast food chains. As name implies it is run for
convenience.
Example: Mc Donald, Jollibee, KFC

3.Full Service Restaurant: These are fine dining, family, specialty, ethnic or theme restaurants.
It’s food and beverage menu are wide It is important that customer satisfaction and experience
be met.

Collinsdictionary.com hmskc.com
CLASSIFICATION OF RESTAURANTS:
1.Quick Service: it is also known as fast- food restaurant. They offer limited menus that are
prepared quickly. They have drive- through and take- out service.
2.Mid Scale: they offer full meals at a medium price that customer perceive as “good value”.
They can be of full service, buffets or limited service with customers ordering at the counter ad
having their foods brought to them or self service
3. Upscale: They offer quality cuisine at a high end price. They also offer full service and have a
high quality of ambience.

Food and Beverage Services Organization:

The members of F&B Services teams are required to perform various functions and wide
range of tasks which includes preparation of service, greeting of guests, taking their
orders, settling the bills, and other various task before the guests leave.

Structure of F&B Services

Department 1.Food and Beverage

Service Manager:

The F&B Service manager is

responsible for:
 Ensuring profit margins are achieved in each financial period from each department of
F&B service
 Planning menus for various service areas in liaison with kitchen.
 Purchasing material and equipment for F&B services department

2. Assistant Food and Beverage Service Manager:

 Perform the same duties and responsibilities in the absence of food and beverage
service manager.

3. Restaurant Manager:
Looks for the overall functioning of a restaurant and is responsible for:
 Managing the functions in the dining room
 Ordering material
 Stock- taking or inventory checking
 Supervising, training, grooming, and evaluating the subordinates
 Preparing report of staff and sales
 Managing budgets
 Handling daily sales and coordinating with cashiers

4. Room service manager:

Responsible for:
 Selecting, training, encouraging and evaluating all junior employees
 Ensuring that cultural values and core standards of F&B departments/ establishments are
met
 Controlling labor expenses through staffing, budgeting and scheduling
 Handling guest complaints
 Providing special requests
5. Banquet Manager:
Responsible for:
 Setting service standards for banquets
 Forecasting and allocating budgets for various types of events such as conferences,
meetings, etc.
 Achieving food and beverage sales
 Controlling chinaware, cutlery, glassware, linen and equipment
 Handling decorations and guests complaints
 Providing special request
 Purchasing required stock by following appropriate requisition procedures
 Follow up each function by receiving guest feedback and submitting it to F&B manager
 Participating in departmental meetings
 Planning and pricing menu
 Training, grooming and development of staff underneath

6. Bar Manager:
Responsibility:
 Forecasting the daily flow of customers
 Allocating right number of staff according to customer influx
 Managing and monitoring bar inventory from store to bar
 Tracking all types of drink sales
 Allocating cleaning and tendering tasks

7. Food and beverage staff:

Ibi-co.com tutorialspoint.com
Traits and skills needed by F&B staff:
a.Appearance: They must maintain personal hygiene, cleanliness and professional appearance
while on duty. It creates lasting impression to the customers.
b. Attentiveness: It means paying sincere attention to the customers. Knowing all the details,
memorizing their needs and fulfilling them on time.
c. Body Language They have to have positive, energetic and friendly gestures.
d.Effective Communication: It is important to have a clear and correct manner of
communication using right language and tone to have a smooth workflow. It can also bring
enhanced experience to guests.
e. Punctuality: They should know the value of time while serving the guests. Sincere time-
keeping and sense of urgency helps to keep the service work smoothly.
f.Honesty and Integrity: These are all important for serving the guests in food service industry
business.
Reference:

Food and beverage services (n.d.)

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_m
enu_courses.htm.

Tan Li, Lawrence and De Guzman, Florenitte. (2016). Food Service Management. Anvil Publishing Inc.
Mandaluyong City, Metro Manila.
MODULE2
Prepare the Dining Room/ Restaurant
Area for Service
MODULE REVIEW
Module 2 It covers the knowledge and skills required in the preparation of the dining
room/ restaurant area before the start of the service operations. This also includes opening
duties or the dining room, mise – en – place prior to service. Also part of this module are the
knowledge and skills in taking reservations, preparing service stations

LESSON 1: Take Table Reservation

Introduction:
Table reservation is an arrangement made in advance to have a table available at a
restaurant. Some restaurants require reservations while others do not. Commonly this can be
done through telephone reservation.

Learning Outcomes:
At the end of this lesson students are expected to:
 Apply telephone etiquette when processing restaurant procedures.
 Process completely the restaurant reservation procedures.
 Demonstrate effective restaurant table reservation procedure.

Discussion:

Table Reservations Procedure for Restaurant

1.Answering the telephone:

a. Wish the caller as per time of the day:
 Good (morning/ afternoon/ evening). AB
Restaurant Lorna speaking. How may I help
you?

2. Acknowledging a reservation request:

 Certainly Mr. Paul Santos ( use name
whenever known)
 Yes of course sir or madam ( use name if
known)

3. Taking the Table reservation details:

a. Standard questions
 May I have your name, please?
 When would you like to book your tables?
 A table for how many guests?
 Where would you like to sit?
  Do you prefer a smoking area? ( Only applicable if your restaurant has separate smoking
area/ zone)

4. Details of the reservation may include:

 Date of reservation
 Time of arrival
 Number of persons
 Name of person who will use the reservation
 Name of person making the reservation
 Contact details of the person checking in and of the person making the reservation
 Special requirements

5. When you check the reservations book:

 Please excuse me, (name), while I check the reservations.
 Please allow me to put your call on hold, while I check the availability.
 Just one moment, please (name of the customer), while I see what we have available.

6. Returning the caller

 I’m sorry to keep you waiting, (name of the caller)
 Sorry to keep you on hold (guest Name)
 May I have your (mobile number), please?

7.Confirming the details

 May I please repeat the table reservation details, a table for (2) this evening on Saturday
February 20,2021 at (7:00p.m) in the name of (Mr. Tony Santos). And your (telephone
number is (0918-332-1234). Is that correct?

8. Saying goodbye
 Thank you very much for calling, Mr. Tony Santos. We look forward to seeing you then.
Have a great day ahead.

When a table is not available or where the guest wants one:

 I am afraid we don’t have a table at that time. Would (6:30) be suitable?
 I’m afraid we don’t have a table available there at that time. But there is a table available
(near the entrance door) then. Would that be suitable?

Offering an alternative
 May I help you reserve a table at another of our restaurants instead?
 Perhaps you’d like to have (dinner) in the (Grand Palace), where there will be a buffet in
the evening.

Process for reconfirming a restaurant table reservation request:

Standard reconfirmation:
 Good morning Ms. Reyes. This is Joy from Palace
Restaurant speaking.
 I would like to reconfirm your reservation for a table for 3 this
evening at 7:00pm.
 Thank you very much for making the reservation and we look forward to being of service
to you and your (guest) this evening.
Reconfirmation of a table reservation with special request.
 Good afternoon, Ms. Lander. This is Jack from AB Restaurant speaking.
 I would like to reconfirm your reservation of a table for 2 this afternoon at 3:00pm.
 A birthday cake with the wording “Happy Birthday Claire” has been arranged for tonight.
 Should you have any other request, please let us know.
 Thank you very much for making the reservation and we look forward to being of service
to you and your (guest) this afternoon.

Sample Video Presentation for Taking Table Reservation

https://www.youtube.com/watch?v=Oms9FTpbN-Y&ab_channel=JesszonB.Cano
FBS NCII- Taking Table Reservation

https://www.youtube.com/watch?v=e6fP4w-wjiQ&ab_channel=BABYIZA
Taking Table Reservation
Lesson 2: Prepare Service Stations and equipment
Introduction:
Waiter’s station provide the service staff with a location on the floor from which they can
work. Items that are commonly found in this station will reflect the kind of service to be provided.

Learning outcomes:
 Identify tools and equipment for restaurant service
 Explain the use of different service wares
 Set- up waiter’s station

This should include the following:

1. Menus and wine list
2. All main types of cutlery which are usually held in drawers
3. Service plates, cups and saucers
4. Napkins
5. Service trays
6. Salt, pepper shaker
7. Sugar bowls
8. Docket books and pen or electronic equivalent
9. Toothpicks
10. Condiments such as sauces: hot sauce, fish paste, soy sauce others
11. Spare glassware

Prepare cutlery:
Wide range of cutlery can be used in a food and beverage facility:

Cutlery Chart Image

Large Knife: Large Spoon: use
Main course for main course and
serving

Small Knife: Medium Spoon:

Entrée course, desserts and pasta
buttering, pate
cheese and fruit

Wayfair.com Katon.com
Steak Knife: Soup spoon:
Use for steak (round): use for
spoon

Katon.com
Katon.com
Fish Knife: Small spoon:
Use for some (tea): teas, coffee,
seafood prawn cocktails,
items and ice
lifting delicate cream, sugar and
items coupes and sorbets

Ehire.co.za Tiffany.co.uk.

Cheese knife: Parfait spoon:

(long handle)
Desserts and ice
cream

Onlyhome.co.uk
Hiresociety.com.au
Carving Knife: Escargot Tongs:
Slicing roast and Use for snails
cutting large
items

Contacto.de
Amazon.com

Bread Knife Lobster Picks:

Use for slicing Use for
bread and rolls lobster/
crayfish

Amazon.com
Sabatier-shop.com
 Large Poork: Lobster cracker
It is use for main Use for lobster and
course and crayfish
serving

Amazon.com Katom.com
Small Fork: Gateau slice: Cake
Entrée, pasta, server
salad, It is use for cakes
dessert and and flans
fruit.

Cmhire.com

Leevalley.com

Fish fork: Ladle soup:

Oyster and prawn Use for soup and
cocktails sauces

Robertwelch.com Williams-sonoma.com

Long- pronged
Fork- snails
(escargot)

Katom.com

Common Procedure to polish cutlery:

1. Separate the cutlery , into different types.
2.Take a handful of cutlery, holding it by the handles and dip the ends into a bucket full of hot
water and lemon.
3. Using a clean, lint- free cloth polish the service and of the cutlery.
4. Continue this procedure until all cutlery is polished.
5.Place the cutlery, handles up, in the service position either on a table or at the waiter’s
station. Polished cutlery should always be placed on an under- plate to be taken to the table for
set up.
6. Do not touch the top of the item that goes into the customer’s mouth.
Certain cutlery items must be cleaned and polished according to manufacturer’s instruction.

Prepare Crockery:
Crockery: consists of plates, dishes, cups and similar items especially those that are made
from chinaware or earthenware.

Koonhinooekitchen.weebly.com Crockery digopaul.com Crockery

The type of crockery used by establishment can vary depending on the menu items offered, the
style of service provided and the required image the establishment wants to project.
Traditionally, white is the commonly used crockery but other colors can be an option which can
be used to blend with a theme.

Crockery Chart
Side plate Cappuccino set

decor-essentials.com Victoriacoffee.com

Fruit plate Tall tea cup

Poshmark.com
Licensedtrade.com
Dessert plate Cup and saucer

Zarahome.com Indiamart.com

Entrée plate Coffee set

Salters.com.au
Amara.com

Main plate Saucer

Nikkoceramics.com
Disposables.bio

Show plate Tea pot

Porvasal.es Drinka.com

Soup bowl Coffee pot

Goodf.co.uk Goodf.co.uk
 Consomme bowl

Amaxon.com

Sorinedinningware.com

Bouillon cup

Katom.com

Cloche/ dome Salad bowl

Istockphoto.com
Tinekhome.com

Vega-direct.com

Soup tureen Salt and pepper

grinder

Wayfair.com Made-in- china.com

 Sugar bowl Sauce boat

Salters.com.au
Lakeland.co.uk

Milk jug Escargot plate

Amazon.ca

Ehire.com.za

Simplystacie.net

Bud Vase Oyster plate

Indiamart.com Rubylane.com

Activity 1:
1. Post at least 10 pictures of cutleries, identify each and its function.( 20 pts)
2. Post at least 10 pictures of crockery, identify each and its function (20 pts).

Activity 2:
1.Set- up a waiter’s station consisting of all the available cutlery and crockery in your house.
Explain each and take picture of it.
Lesson 3: Prepare Napkins
Introduction:
Linen napkins or also known as paper serviettes are used commonly in food outlets.
There are several rules of napkin folding.

Learning outcomes:
At the end of this lesson students are expected to:
 Perform at least 30 napkin foldings
 Fold each napkin with a maximum time of 15 seconds per fold
 Explain the role of table napkins in table setting

RULES OF NAPKIN FOLDING

General rules of hygiene are necessary before starting to create any type of napkin folding.
1.Use a clean surface to prepare your design fold.
2. Make sure your hands are perfectly clean, and keep the manipulation of the napkin to
the
bare minimum.
3. Always use a fresh napkin for the table.

The health and safety rules are equally important in any napkin folding that is to be used as part
of a table setting or for any presentation area where food is to be displayed.
4. Never use an excessive amount of starch on napkins that are intended as part of a table
setting.
2.Never use any hidden artificial mean for holding together a napkin fold that is intended as part
of a table setting.
3. Do not use metal objects such as pins, staples or paper clips on any napkin whether for
table settings or for display purposes.

COMMONLY FOUND NAPKIN FOLDS:

1.Cone/ Ice cream Cone:

Pinterest.com Cone howcast.com Ice cream cone https://www.you

tube.com/watch?v=xds0RXQ--5g&ab_channel=HowToFoldNapkins How To Fold
Napkins - Cone Fold (Napkin Folding)
2. Envelope

Deivita.net Envelop

https://www.youtube.com/watch?v=N-uHXZ9PoEk&ab_channel=Instructables
Envelop Napkin fold

3. Bishop’s Hat: also called Mitre

Youtube.com animatednapkin.com

https://www.youtube.com/watch?v=jvOH4dpfBvY&ab_channel=NataSalfet
Napkin folding techniques- Bishop’s Hat Napkin Fold

4. Fan

Napkinfoldingguide.com Napkinfoldingguide.com

https://www.youtube.com/watch?v=rZbG7rcXQgQ&ab_channel=NataSalfet
How to fold Napkin- The Standing Fan Napkin Fold
5. Opera House:

Pinterest.com pinterest.com

https://www.youtube.com/watch?v=3vKN-4td4SM&ab_channel=useful4waiter
Napkin folding- Sydney

6. Sail

Pinterest youtube.com

https://www.youtube.com/watch?v=pXf4ZOdhG_8&ab_channel=BroadcastSunny
Napkin folding boat- origami with napkins

COMMON NAPKIN FOLDS

1.Bird of Paradise:

Foldingguide.com youtube.com

https://www.youtube.com/watch?v=Y9xw5QyRVBg&ab_channel=HowToFoldNapkins
How to fold napkins – Bird of Paradise ( Napkin folding)
2. Rosebud

Napkinfoldingguide.com pinterest.com

https://www.youtube.com/watch?v=pRpw0-OWsRE&ab_channel=HowToFoldNapkins
How to fold Napkins – Rosebud (Napkin folding)

3. Diagonal Pockets:

Napkinfoldingguide.com tasteofhome

https://www.youtube.com/watch?v=J26wTCxUrhM&ab_channel=ideenundanleitungen
Napkin folding: Pocket

4.Waterlily

Youtube.com

https://www.youtube.com/watch?v=ol5UDxPoyM4&ab_channel=MountRoyalUniversity
Napkin folding demo- the waterlily
5. Double pocket

https://www.youtube.com/watch?v=zf39KDs51W0&ab_channel=AnimatedNapkins
Napkin folding/ How to make double pockets

6. Napkin crown

Calinen.com instructables.com

https://www.youtube.com/watch?v=UFMdMatlP5g&ab_channel=NAPKINTutorial
How to fold a napkin into a crown

7. Tuxedo

Theartofdoingstuff
8. Artichoke

https://www.youtube.com/watch?v=HtiS1k8Z5Wk&ab_channel=AnimatedNapkins
Napkin Folding/ How to make an Artichoke

9. Double Roll

https://www.youtube.com/watch?v=SuyMKUBjb5A&ab_channel=AnimatedNapkins
Napkin Folding/ How to make a double roll

10. Double diamond

https://www.youtube.com/watch?v=0kK5oWc-hE4&ab_channel=Howcast
How to Fold a Napkin into a double diamond / Napkin folding
11.Pyramid

Calinen.com pyramid

https://www.youtube.com/watch?v=Ab7dg3EhZo8&ab_channel=HowToFoldNapkins
How to fold napkins – Pyramid fold ( Napkin folding Video)

12.Bunny fold

Youtiube.com wikihow.com

https://www.youtube.com/watch?v=iydWCPTao14&ab_channel=Haniela%27s
How to make easter bunny napkins

13.Shirt

Youtube.com napkinfoldingguide.com

https://www.youtube.com/watch?v=Wm6_plgd7Is&ab_channel=NataSalfet
The shirt napkin fold
14. Single Candle

Youtube.com

https://www.youtube.com/watch?v=JY46zyRaHnw&ab_channel=HowToFoldNapkins
How to fold napkins – Candle fold (Napkin folding)

15. Double candle

Congratulationsgettingmarried.com

https://www.youtube.com/watch?v=T7lFG4mT7_U&ab_channel=AnimatedNapkins
Napkin Folding / How to make a pair of candle

16. Single Pocket

Youtube.com celebrateeverydaywithme.com

https://www.youtube.com/watch?v=wgI9StHwTpo&ab_channel=maitp

Napkin folding- simple pocket

https://www.youtube.com/watch?v=X3_4_HiZmOo&ab_channel=AnimatedNapkins
Napkin folding/ How to make a single pocket
17. Fand and candle

Slideshare.net weddingallabout.com

https://www.youtube.com/watch?v=eUo8qq7yTlc&ab_channel=HH75PRODUCTION

18. Buffet Parcel

Buffetlinens.com pinterest.com

https://www.youtube.com/watch?v=l3Zqe68mZBA&ab_channel=maitp
Napkin folding – Buffet pouch

19. Heart

Youtube.com youtube.com

https://www.youtube.com/watch?v=bwtFe-wQiEc&ab_channel=livingroom79
How to fold napkin into heart- easy napkin tutorial for beginner
20. Goblet fan

Napkinfoldingguide.com leiasculinarytreasuresblogspot.com

https://www.youtube.com/watch?v=gOv_0IWS-pc&ab_channel=APPUSERIES
https://www.youtube.com/watch?v=inhnDGUx9dY&ab_channel=CharieCatarmanOrboc

21. Silverware Roll

Bumblebeelinens.com

https://www.youtube.com/watch?v=o2K3EAAautI&ab_channel=HowToFoldNapkins
How to fold napkins – Silverware Rolls

22. Tulip

Youtube.com

https://www.youtube.com/watch?v=_3E8Y0siqvI&ab_channel=11vny
Napkin folding: Tulip
23. Napkin Rose

Pinterest.com spruceats.com

https://www.youtube.com/watch?v=TbeLumQf9hw&ab_channel=Cheryl%27s2Cents%27Worth
How to fold a cloth napkin into a Rose in 72 seconds

Activity 1:
1.How important is table napkin in a table set-up? Explain (10pts)

Self Check
1.How well did I perform in napkin folding activity? What are some areas where I can improve
more in this skill?
Lesson 4: Table Set- up
Introduction:
Table setting refers to the way to set a table with tableware. These tableware are as
follows; eating utensils and for serving and eating. Place setting is the arrangement for a
single dinner.

Slideshare.net theknot.com

Learning Outcomes:
At the end of this class students are expected to:
 Set- up correctly the utensils in the table
 Perform informal table set- up.
 Demonstrate formal table set- up.

Discussion:

GENERAL TABLE SETTING GUIDELINES

1.The lower edges of the utensils should be aligned with the bottom rim of the plate, about one
(1) inch up from the edge of the table.

2.To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1) inch
away from the plate’s side.

3.To eliminate fingerprints on the handle, hold flatware by the “ waist”, the area between the
handle and the easting end of the utensil.

4.Elbow room requires a minimum of 15 inches between place settings, or approximately 24

inches from the center of one place setting to the middle of the next.

5.Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to
be served before the guests are seated.

6. The water glass should be placed approximately one (1) inch from the tip of the dinner knife.

7. Place knives with blades facing the plate.

8.Do not place over three pieces of flatware on either side of the plate at one time ( except
forks if an oyster fork is used)
9. When an uneven number of people are seated, the odd- numbered place settings are laid
opposite the middle of the even- numbered place settings.

THE GOLDEN RULE

The set- up will greatly depends on the order of the guest and the style of service of the
restaurant.

THE PLAN
Plan the table setting to match your menu. Add a butter plate to the table when bread
and butter are served. Use separate salad plates serving your main course with gravy.

Occasion may use formal or informal setting although the most common is the formal
setting.
TABLECLOTHS AND PLACE MATS (TABLE LINENS)
In a formal dinner tablecloth is required while at informal dinners tablecloth is optional.
A bare table with place mats is an alternative.

CENTERPIECES AND CANDLES

Poppyfloral.com emmalovesweddings.com bhg.com

Flowers or bowls of fruit work well as a centerpiece. The centerpiece must not be so tall that
guests can’t see over it. Candles are placed on either side of the centerpiece or place one
candle above each place setting it if it would be the source of light.

THE INFORMALL TABLE SETTING;

All flatware is laid on the table at one time. At the host’s option the dessert utensils may be
brought to the table on the dessert plate.

Entertainingcouple.com poloandtweed.com

https://www.youtube.com/watch?v=7ebwIyvdfYE&ab_channel=RLMTUBE
Table setting- Informal set up
FORKS
Both forks are placed on the left side of the plate. The fork farthest from the plate is for salad.
The fork next to the plate is for the dinner.
At more formal meals where salad is served after the main course, the order of placement is
reversed.
Fork tines may be placed downward, in the continental style or upward, in the American
style.

DINNER PLATE:
It is placed on the table when the main course is served and is not on the table when the guest
sit down.
Large plates such as dinner plate and luncheon plate are laid about one (1) inch in from the
edge of the table.

SALAD PLATE:
It is placed to the left of the forks
Small plates such as salad plate, fish plate and dessert plate are laid about two (2) inches
from the edge of the table.

DINNER KNIFE
It is placed on the right side and is directly next to and one (1) inch away from the plate. The
blade should face the plate. If the main course requires a steak knife, it may be substituted for
the dinner knife.

SPOONS
The soup spoon is on the far right of the outside knife.

BREAD PLATE WITH BUTTER KNIFE

A small bread plate is placed above the forks, above and to the left of the service plate.
The butter spreader is laid on the bread- and butter plate.

GLASSWARE
Commonly one wine glass is used along with a water goblet. If the table setting is uncrowded,
there is room to arrange glassware in any way you like, such as in a straight line parallel with
the edge of the table or a diagonal line angled toward the table’s edge.

WATER GOBLETS
It is placed in a position closest to the hand, approximately 1 inch above the tip of the dinner
knife.

WINE GLASSES
At least one wine glass should sit to the right and possibly above the water glass.

NAPKINS
Place the napkins in the place setting’s center or left of the fork.

COFFEE CUPS
Place cup and saucer to the right of the place setting. The coffee spoon goes to the right of the
saucer.
Place approximately one (1) inch beyond the outermost piece of flatware. The top edge of the
saucer is aligned with the top rim of the plate or bowl.
Cup handles are faced in the four o clock position for easy access.
Flatheadliving.com ellaineswann.com

DESSERT SPOON AND FORK

Informal meal: when two utensils are provided for dessert the utensils are laid on the table or
presented on the dessert plate.
The dessert spoon (dessert knife) is laid on the table above the dinner plate in a horizontal
position facing right.
The dessert fork is laid beneath the dessert spoon (or dessert knife) handle facing left.
The dessert utensils may also be presented on the dessert plate in the same way as formal
service.

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SALT AND PEPPER

Salt shaker is placed to the right of the pepper shaker, in a position close to the right hand.
Pepper shaker is to the left of the salt shaker. It may be angled slightly above the salt shaker.
FORMAL TABLE SETTING
The general rule for any table setting is to include no more than three utensils on either of the
dinner plate at a time.
It’s exception is the oyster fork which may be placed to the right of the last spoon even when it
is the fourth utensil to the right of the plate.

Realsimple.com partyreflections.com

Sdcrativeevents.com

https://www.youtube.com/watch?v=p9mzBckf3G4&ab_channel=Paxton%2FPatterson
Learn how to set a formal dinner table

https://www.youtube.com/watch?v=SzQQ3NXlzUU&ab_channel=SullivanUniversity
Formal Table Setting with Chef Gleason / Sullivan University

SERVICE PLATE:
It is place in the center of the place setting.

BUTTER PLATE:
It is a small bread plate placed above the forks and to the left of the service
plate
GLASSES:

WATER GLASS:
Water goblet is placed above each guest’s dinner knife. The other glasses are then arranged
around the water glass as follows:

a. CHAMPAGNE GLASS:
Champagne flute can be placed between the water glass and the wine glasses.
b. RED WINE GLASS:
It has wider globe and may be cupped in the palm of your hand if you choose.
c. WHITE WINE GLASS:
It has longer stem and cylindrical globe is the white wine glass. It should be held by the stem.
d. SHERRY GLASS:
A small sherry glass may also be present to the right of the wine glasses. This may be the
signal that sherry will be served with the soup course.

FORKS:

SALAD FORK:
It is placed directly to the plate’s left. One (1) inch from the plate.
DINNER FORK:
Placed at the left of the salad fork
FISH FORK
Placed on the dinner fork’s left.

KNIVES

DINNER KNIFE:
It can also be
the meat knife if
meat will be
served. It is
placed directly to
the right of the
plate,
one (1) inch
from the plate.

FISH KNIFE:
Place on the
dinner knife’s
right.

FISH KNIFE:
Place on the
dinner knife’s
right.

BUTTER
KNIFE:
Place diagonally
with the handle
toward guest.

SPOONS

SOUP SPOON
AND/OR FRUIT
DESSERT SPOONS AND FORKS
A dessert fork and/ or spoon which may be placed horizontally above the dinner plate.
These utensils may also be provided when dessert is served.

SALT AND PEPPER

Salt shaker: it is placed to the right of the pepper shaker.
Pepper shaker: it is placed to the left of the salt shaker and is angled slightly above the salt
shaker
Salt and pepper shaker: are placed above the cover or between two place settings.

Salt Cellars: At formal affairs , salt is always applied from a salt cellar. It is a method that
provides controlled use of salt. A small spoon is used to sprinkle salt over the food.

Aslpewter.com whisknyc.com

FINGER BOWLS:
It may be placed on the table at the end of the meal.

Eater.com dictionary.cambridge.com

FORMAL TABLE SETTING STEPS:

I.BEFORE THE FIRST COURSE:

1.Everyone begins eating a meal by using the flatware at the outside right and left, and then
work toward the plate during the meal.
2. Glassware is placed to the right and above the dinner plate.
3. Bread plates are placed to the left and above the dinner plate.
4.Flatware aligns with the bottom rim of the charger (show plate) is removed when guests place
their napkins on their tops.

II.SOUP:
5.Soup arrives in a heated soup dish placed on a dinner plate. It is eaten with a soup spoon,
which is found at the far right.
6. Guests lay their spoons, bowls up, across the upper righthand corner of the plate to signal
they have finished eating. The plate, bowl and spoon are removed (the bread plate
remains).
III.FISH
1.A mid- sized plate is used to serve the fish course. The fork on the outer left (short, broad fork)
and fish knife (at the outer right) are used.
2.Once finished, guests signal they are done by placing the flatware used for the course
diagonally across the plate (with handles of 4:00 and knife facing in)
3. The plate and flatware are removed.

IV. MAIN COURSE:

4.A dinner plate is brought to the table (either with food already on it, or empty if food will be
served at the table).
5. The plate should be preheated unless the main course is served cold.
6.The guests use the dinner knife and fork. When the diners signal they are finished, the used
plates and flatwares are removed.

V. SALAD:
7.Salad is served on a midsized plate brought to the table next. The remaining fork is used. The
salad fork has a broader end tine that can be used for cutting.
8. Upon completion of this course, the wine glasses, butter knife and bread plate are removed
along with the salad plate and fork.

VI. DESSERT:
9.A small plate arrives along with a coffee or teacup and a teaspoon. The cake fork and dessert
spoon were placed across the top of the setting prior to the meal’s beginning- with fork tines
facing right and spoon bowl facing left.
10.The water glass is the only remaining stemware.
Lesson 5: Table Service
Introduction:
Tables service is a style of food service in which diner sits at the table and served by a
waiter/ waitress. It is the oldest form of service which is preferred by those people who wish to
relax and eat meals leisurely. There are several types of table service available in the globe.

Learning Outcomes:
 Students must understand and explain he different styles of service
 Set- up American table setting
 Set- up Russian table setting
 Set- up French table set- up

Discussion

Service is describe as the manner and method in which food is served to guests in food
service operations.

TYPES OF TABLE SERVICE:

1.American Style:
It is the less expensive and speedy type of table service. One waiter can serve many
guests. The foods are prepared and arranged on trays and carried by the waiter/ waitress to the
dinning room on a large tray which is placed on a stand. The plates are served from the guest’s
right with the waiter’s right hand.

PROCEDURES OF AMERICAN SERVICE:

1. Table setting for breakfast and lunch differs from the dinner setting. Breakfast and lunch
have limited courses thus require limited serviceware.
2. At least fifteen covers are placed on the table for a dinner but not more than twenty- five.
3.Knife is placed with blade facing inward and spoons and forks are placed on the right and left
side respectively or depending on the nature of the meal. The teaspoon is put on the outside
and the soup spoon is placed next to it.
4.The number of flatware could vary according to the menu, but not more than 3 on either side.
If more, they are brought at the time the foods are served. The tips of the handles of flatware are
to be kept about a half inch from the table edge.
5.A service plate may be included on the table setting. A bread and butter plate is usually placed
above the forks and sometimes slightly to the left side.
6. The butter knife is positioned on the bread and butter plate keeping at a right angle or parallel
to the forks.
7.The water glass or goblet is placed where glasses are placed above the spoons and dinner
knife and the wine glasses are positioned left side of the water goblet.
8. Ashtrays, salt and pepper shakers and decorations are placed in the center of the table.
9.The coffee cup and saucer are served on the table just to the right and slightly above the knife
and spoons. It is sometimes served with the meal. Cream and sugar are bought to the table
either at the beginning of the meal or with coffee.
10. Clean folded napkins are provided and placed in the center of the cover in front of the guest.
11.Chairs are to be out from the table away from the tablecloth, if 1 is used. The table is usually
covered with a table cloth.
Als.net.au
SERVING PROCEDURES OF AMERICAN FOOD AND BEVERAGE SERVICE STYLE:

Serve according to the following manner:

1.Servers serve all food items from the left side of the guest using the left hand and serve
beverages from the right side of the guests using the right hand. Other items such as salads,
bread, butter are also served following same manner as for serving beverages.

2.In informal occasions, bread is served in a basket, but in formal occasions, the server serve
bread using tongs to place bread on plates and a fork to serve the butter. Sometimes butter is
also served on a small plate. For large dining, a number of bread baskets are served along with
several plates of butter according to number of guests.

3.Servers clear the table and collect the soiled dishes from the right hand side when guests have
finished all their dishes. Sometimes waiters also crumb the table before serving the dessert.

https://www.youtube.com/watch?v=_NaK7EdD7OY&ab_channel=RLMTUBE
Table Setting/ American Set Up

https://www.youtube.com/watch?v=dMkqEDbKNFA&ab_channel=AsriBorhan
Table setting American Style III

2. Russian or Formal Service:

It is used in luxury restaurant and hotel. The foods are prepared and arranged in the
kitchen by the chef, then brought by the waiter to the dinning room. Food service is done by the
guest starting at the head of the table going in a counterclockwise direction around the table.

Features of Russian Service:

4. This is use in international restaurants and hotels.
5.Servers place all food items on silver platters attractively when all food preparation is done in
the kitchen and present the platter to guests for approval, and serves the food from the left side.
Only dishing and presentation are made on the table.
6.It requires only one server and less labor- intensive and considered as faster service compare
to French service.
7. It does not require extra space and is inexpensive.
8.The server always have to make sure that the food presentation is good until he serves the last
guest.
9. Highly skilled or experienced and professionally trained staff members are to be assigned if
this service is to be used.
7. It is suited for seated service of large groups eating the same meal.
8. Portions of foods are picked up from Russian Service.
9.It utilizes the use of heavy silver serviceware and larger number of platters while serving the
guests.
Pinterest.com

Pinterest.com

SERVING PROCEDURES OF RUSSIAN FOOD AND BEVERAGE SERVICE STYLE:

Serve according to the following manner:

1.The food production staff are responsible for preparing foods in the kitchen and organizing the
foods delightfully on the service platters and deliver it to the servers for serving the foods to the
guests.
2. Empty soup bowls are placed on show plate or base plate at the table in front of the guests.
3.The server carry soups and sauces in tureens or in small, individual bowls and place them on
the table. Portioning of the soup is done with a ladle into the soup bowl.
4. After placing the heated plates from the right side clockwise direction, the servers bring the
platters of food from the kitchen and introduce food to the guest standing to the left side of each
guest by holding the platter using the left hand.
5.The servers dish up the desired portion on the guest’s plate using a large spoon and fork from
the right hand side of the guests following the clockwise direction. In this service, servers use
spoon to serve vegetables and other items as per guidance.
6.The servers have to be skilled in balancing the items on the platters since they have serve
food to the guests. from the platters standing beside each guest even sometimes keeping the
foods only on the palm.
7. After serving the guests, the servers return back to the remaining food in the kitchen.
8.Hot food is to be served hot and cold food is to be served cold. The servers have to take some
necessary precautions especially when serving hot foods so as to avoid any accidents while
serving the guests.
9. At the end of the meal, coffee is served with cups and sauces and poured for guests. Cream
and sugar will be added if guest asks for them.
10.After the guests have finished all their dishes, the servers clear the soiled dishes from the
table as per standard.

https://www.youtube.com/watch?v=WxK6f_OZlXw&ab_channel=ShairaCo
Russian Service

https://www.youtube.com/watch?v=6NcWB4YYSB0&ab_channel=RLMTUBE
Table Setting/ Russian set up

3. French Service:
This requires 2 waitress or waiters for each station. The chef de rang is the principal
waiter. He takes orders, serves all drinks and finishes the preparation of the food at the table.
He is assisted by the commis de rang or the waiter/ waitress who takes the orders to the
kitchen. It is used in luxury diing rooms.

Features of French food and beverage service style:

11.It is usually used in classy dining room, lavish restaurants, elegant resorts, cruise ships
and casinos.
12.The unprepared or or semi prepared foods arrived from the kitchen and brought to the dining
room placing on a gueridon (cart) carrying on heavy silver platters. However, the final
preparation is completed at the side table in front of the guests and served from the service
table to the guests on heated plates.
3. Foods are cooked in front of the guests. Those foods require short time to prepare.
4. Cooking, deboning, slicing and garnishing procedures are applied in this service.
5. It is consider as the most labor- intensive and most expensive service of all formal styles.
6.This service always requires large number of experienced, skilled and highly professional
servers to perform their job with elegance and finesse.
7. Large numbers of serving and preparing items are used in tableside cooking.
8.There are fewer tables and seats that are set up but service staffs need spacious space in
order to move preparation carts all the way through the dining are ad to prepare food on
tableside in front of the guests.
9. Large number of servers are assigned to serve fewer guests which incur high operational
costs.
Baracademy.blogspot.com hospitalityacademy.blogspot.com

Rangaputhali.com
https://www.youtube.com/watch?v=AdIlOS1huDA&ab_channel=RLMTUBE
Table setting/ French Table set up

https://www.youtube.com/watch?v=Q6mI7QgURCY&ab_channel=EGazarchinEschool
French service

4. Buffet service:
It is the most used style of table service. The most practical for guest meals if the number
of guests are more than 6.

Hospitality-school.com

Capepac.org
Pinterest.com pinterest.com

5. Filipino service:
This service is used by many filipinos. It has no waiter or waitress. All courses are served
on the table with serving spoon for each course. Diners remain seated throughout the meal and
are expected to serve themselves.

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6. Tray Service:
This service does not use the usual dining table but instead dishes and table
appointments are arranged in trays which are brought to the diner. This style is used in serving
patients in hospitals or sending meals in room service.

Food-management.com
7. Blue plate service
It is used when the group is small, the table is small and the area for dining is small. The
plates are prepared with a whole main course such as meat, vegetables and other food which is
placed in a plate divided by ridges.

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8. Family or compromise service

It is best used when the diners are not more than eight. It is somewhat similar to Russian
and English stye. Some foods are served on individual dishes directly from the kitchen while
some are served on the table.

https://www.youtube.com/watch?v=9B7rI0OfxaM&ab_channel=Cap
italOne
What is family style dining?

https://www.youtube.com/watch?v=UEUb4KU_y_U&ab_channel=M
iragliaCatering
9. English service
It is similar to family style. All foods are served on the table by the host or hostess. A
waiter places the plates for the guests and passes the accompaniments for the course.

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Cliseetiquette.com
10. Salad Bar:
It is the table or bar with salad ingredients where diners make their own salad. The salad
may be the diner’s entire meal or may be an accompaniment to one of regular luncheon.

123rf.com fruitsandveggies.org

11.Drive – in restaurant
It serves their customers who are in their automobiles.

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12.Smorgasbord restaurant:
It is also known as the “eat all you can” restaurant that operates in a buffet style of food
service. There is no limit to the number of times a customer may replenish his plate.

Tripadvisor.com istockphoto.com
Reference:

Bajao, Grayfield T and Bachanicha, Rafael M. ( 2019). Fundamentals in Food Service

Operations. Wiseman’s Book Trading. Quezon City.

Lacaden, Rommie. ( 2013). Competency – Based Learning Material. Food and Beverage
Services NC II: Prepare the Dining Room/ restaurant area for service. Polytechnic
College of Davao Del Sur Inc. Digos City.

Tan Li, Lawrence and De Guzman, Florenite. (2016). Food Service Management for Senior
High. Anvil Publishing Inc. Mandaluyong City.