TLEFOOD & BEVERAGE SERVICES

Provide Link Between Kitchen and Service Areas

Module 2: Set-up Tables and Dining AreaQuarter 1, Week 2-3

DOLORES H. BORALO

MARY LORNY L. ABAA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITYand the

DIPOLOG CITY GOVERNMENT

9 & 10

TLE– FNB Grade 9 & 10Alternative Delivery Mode

Quarter 1 – Module 2, Week 2-3: Set-up Tables and Dining Area

First Edition, 2020

Development Team of the Module

Writers: DOLORES H. BORALO & MARY LORNY L. ABAA

Editor: LILIBETH G. RATIFICAR

Reviewer: LILIBETH G. RATIFICAR

Management Team:

Virgilio P. Batan Jr. - Schools Division SuperintendentJay S. Montealto - Asst. Schools Division SuperintendentAmelinda D. Montero - Chief, CIDNur N. Hussien - Chief, SGODRonillo S. Yarag - EPS PVR – LRMDSLeo Martinno O. Alejo - PDO II - LRMDS

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

Department of Education • Republic of the Philippines

9 & 10

TLEFOOD & BEVERAGE SERVICES

Provide Link Between Kitchen and Service Areas

Module 2: Set-up Tables and Dining AreaQuarter 1, Week 2-3

DOLORES H. BORALO

MARY LORNY L. ABAA

4

Introductory Message

For the facilitator:

This module was collaboratively designed, developed and reviewed by educators both from

public and private institutions to assist you, the teacher or facilitator in helping the learners

meet the standards set by the K to 12 Curriculum while overcoming their personal, social,

and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent learning

activities at their own pace and time. Furthermore, this also aims to help learners acquire the

needed 21st century skills while taking into consideration their needs and circumstances.

As a facilitator you are expected to orient the learners on how to use this module. You also

need to keep track of the learners' progress while allowing them to manage their own

learning. Furthermore, you are expected to encourage and assist the learners as they do the

tasks included in the module.

For the learner:

Welcome to the TLE Food and Beverage Services 9 & 10 Quarter 1: Module 2- Week 2-3 on

Set-up Tables and Dining Area!

The hand is one of the most symbolized part of the human body. It is often used to depict

skill, action and purpose. Through our hands we may learn, create and accomplish. Hence,

the hand in this learning resource signifies that you as a learner is capable and empowered

to successfully achieve the relevant competencies and skills at your own pace and time.

Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for guided

and independent learning at your own pace and time. You will be enabled to process the

contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or

competencies you are expected to learn in the

module.

This part includes an activity that aims to check

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What I Know what you already know about the lesson to take.

If you get all the answers correct (100%), you

may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced

to you in various ways such as a story, a song, a

poem, a problem opener, an activity or a

situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and

understand new concepts and skills.

What’s More This comprises activities for independent practice

to solidify your understanding and skills of the

topic. You may check the answers to the

exercises using the Answer Key at the end of the

module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled into process what

you learned from the lesson.

What I Can Do This section provides an activity which will help

you transfer your new knowledge or skill into real

life situations or concerns.

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

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Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the

lesson learned. This also tends retention of

learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing this

module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.

Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other activities included

in the module.

3. Read the instruction carefully before doing each task.

4. Observe honesty and integrity in doing the tasks and checking your answers.

5. Finish the task at hand before proceeding to the next.

6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to

consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain

deep understanding of the relevant competencies. You can do it!

What I Need to Know

7

This module is equipped with fundamental information and tasks that aim to hone the

skills and understanding of the students towards the food and beverage services industry.

This further contains necessary tips and guidelines that will surely aid in making education

easier for the learners and are also crucial in this course.

You are now in Food and Beverage Services Module 2 – Week 2-3: Learning Outcome 2: Set-up Tables and Dining Area

After going through this first module, you are expected to:

1. Demonstrate knowledge and skills in food and beverage services related to table

setting and table services;

2. Identify specific measurements between table appointment in a table set up; and

3. Prepare service equipment, utensils and supplies according to industry standards.

8

What I Know

MULTIPLE CHOICE: Read the statement carefully and choose only the letter of the best

answer. Write your answers on a one-half lengthwise paper. Do

not forget to write your name and your grade and section in the

paper. Staple your papers together before you attach it in this

module as you return it to your teacher.

_____ 1. What is known to be the richest dining style?

a. American Dining Service

b. Russian Dining Service

c. French Dining Service

d. Buffet Dining Service

______2. What is the measurement of the required distance of the cutlery and crockery from

the edge of the table?

a. 2 inches

b. 3 inches

c. 1 inch

d. 1 /12 inch

______3. It is the kind of setup required when catering a large group of people.

a. Casual Dining Setup

b. Formal Dining Setup

c. Buffet Dining Setup

d. Informal Dining Setup

______4. In ___________ restaurants, they typically keep sugar, salt, and pepper as basic

condiments.

a. American

b. French

c. Italian

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d. European

______5. How wide should the space between each table cover be?

a. 12 to 15 inches

b. 20 to 30 inches

c. 24 to 30 inches

d. 10 to 20 inches

______6. In setting table appointments, where should cutting edge of dinner knives faces?

a. Towards the plate

b. Towards the wine glass

c. Towards the edge of the table

d. Towards the spoons

______7. What is the other term of Russian Service style?

a. La Russa

b. La Russi

c. A la Russia

d. A la Russe

______8. When preparing for a buffet service, what is the maximum number of plates per

stack?

a. 10

b. 15

c. 20

d. 30

______9. The __________ are kept according to the theme of the food and beverage

service.

a. Utensil

b. Condiments

c. Linen

d. Event

______10. Where should butter knife be placed?

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a. Dinner plate

b. Bowl

c. Side plate

d. Saucer

______11. The following are things to consider when preparing for condiments except:

a. Management

b. Packaging

c. Storing

d. Visibility

______12. It is a way of storing condiments that enables staff to transport condiments

containers from the restaurant to the back area for easy refilling.

a. Screw up jars

b. Condiment tray

c. Glass bottles

d. Sauce caddies

______13. It is known to be the most widely applied dining service.

a. American Dining Service

b. Russian Dining Service

c. French Dining Service

d. Buffet Dining Service

______14. What dining service vary from formal to casual dining?

a. Buffet

b. American

c. Russian

d. French

______15. Where should you put the dessert spoon and cake fork when preparing for

Russian Dining Service?

a. beside the service plate directly in the center of the plate

b. at the top of the service plate directly in the center of the plate

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c. Upper right corner of the service plate

d. Upper left corner of the service plate

Lesson

2 Set-up Tables and Dining Area

Table setting used to be common knowledge before, but in today’s fast and busy

world, knowing how to set a table appropriate for certain occasions have become somewhat

a tricky thing to do. Holding events such as baby showers, dinners or dinner parties,

weddings, birthday parties need detailed instructions. In this lesson, you will learn the tips

and steps in setting up tables and the dining area whether you are at home or somewhere

else.

Now that you are equipped with the knowledge in preparing the service station and

its equipment, you are about to engaged in another lesson that would also incapacitate you

the skills needed in the food and beverage services industry. Setting up tables and dining

area is another crucial discussion that you must willfully learn since it is very tricky.

What’s In

Review

1. What are the things you need to consider in preparing before the service?

2. What is mise-en-place?

3. What do you mean by mise-en-scene?

4. Compare and contrast mise-en-place from mise-en-scene.

What’s New

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Definition of Terms

Tablecloth is a decorative accessory that unifies the components of the table setting

Color is a design tool that changes the mood of the table setting without changing the

tableware

Texture is a tablecloth design element which should relate to the finish of the tableware and

also to the dining occasion

Patterns is a tablecloth design element that range from large to small, bold to subtle, each

design appropriate for a particular occasion

Overlayer is also known as runner, it protects the tablecloth from stains

American Table Service is the most commonly used table service; the food being prepared

and plated in the kitchen and brought at the table by the serving staff

Silver Table Service is a table service where the food is served for you at the table

individually from a large platter or dish using a fork and a spoon

French Table Service is a service where all the food being placed on the table at once with

guests helping themselves and passing the dishes around the guests

Russian Table Service is a table service where servers place all the food items on silver

platters attractively when all food preparation is done in the kitchen and present the platter to

guests

Buffet is a table setting where foods are placed or arranged in a public area and the diners

serve themselves

Condiment is a spice, sauce, or a preparation that is added to food, usually after cooking to

add or enhance the flavor

What is It

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Table setup plays an important role in contributing to the appearance of the table. However

the more formal it gets the more meticulous can the details get. Whether the food and

beverage service establishment is preparing for an intimate dinner or a fancy three-course

meal, there are certain etiquette to follow when placing plates, utensils and glasses on the

table.

PRINCIPLES OF PREPARING COVERS

Each table cover needs space of 24 to 30

inches wide.

Crockery and cutlery must be placed 2 inches

away from the edge of the table.

Knives are placed on the right of the dinner

plate whereas forks are placed on the left.

Butter knife is placed on the side plate.

The cutting edge of the knives must be

towards the plate.

Table napkin must be neatly folded and placed

on the side plate.

Utensils are placed in the order of use; from the

outside in.

Only set the table with utensils you will use.

PRINCIPLES IN PUTTING TABLECLOTHS

The tablecloth is a decorative accessory that unifies the components of the table

setting. A practical equipment that insulates the table and lowers the noise level in the room.

Tablecloths provide more elbow room than placemats, and conserve space at a crowded

table.

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Tablecloth Design Element

1. Dominance refers to the prevailing design element. The right tablecloth accents

the dominant color, pattern, and texture of the dinnerware and room décor.

2. Visual weight relates to the proportions of the room.

3. Large rooms. In a large room, to keep the table setting from looking lost, a

tablecloth woven with big, compactly arranged patterns conveys visual weight.

4. Small rooms. In a small room, lightness is suggested by a tablecloth woven with

an airy pattern.

Color

Color is a design tool that changes the mood of the table setting without changing the

tableware.

1. Formal dining. The colors of formal dining are white, ivory, and ecru

(although pastel tablecloths sometimes appear on formal tables). But the

ground color of the dinnerware and the tablecloth are not always the

same. When one is ivory and the other is pure white, use them together,

but for continuity match the color of the napkins to the tablecloth.

2. Informal dining. The colors of informal dining are all shades, from bright to

deep to contrasting, from metallic to pastel to white.

Texture

The texture of the tablecloth should relate to the finish of the tableware and also to

the dining occasion.

1. Formal dining. The textures of formal dining are smooth-porcelain, crystal, silver,

finishes appropriate for a tablecloth woven with a satin sheen.

2. Informal Dining. The texture of informal dining range from smooth to coarse.

Smooth weaves are compatible with fine surfaces, such as porcelain, bone china,

ironstone, semiporcelain, silver, and stainless steel.

Patterns

The patterns of tablecloths range from large to small, bold to subtle, each design

appropriate for a particular occasion.

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1. Formal dining. The patterns of formal dining are small and subtle, motifs

that do not detract from the profusion of tableware.

2. Informal dining. For informal dining in a dining room decorated with eye-

catching wallpaper and boldly patterned upholstered pieces, a solid-

covered tablecloth can be used to accent the décor. But in a room

decorated with painted walls, or walls papered with a subtle design, and

chairs upholstered with a small-scaled pattern, a tablecloth woven with a

simple design underscores the setting.

Preparation for Laying Tablecloth

Make sure you have your mise-en-place ready.

Make sure tablecloth has the following:

Correct size

Correct color according to the restaurant’s theme

No stains

No tears or holes

No unsightly wrinkles

Make sure tablecloths are perfectly ironed.

Make sure the required quantity of tablecloth is available.

Laying the Tablecloth

1. Make sure the table is well positioned and standing steady.

2. Pull the chairs away so that you can freely walk around the table.

3. Unfold the tablecloth from the center of the table out of the edges.

4. Make sure the four corners of the tablecloth are of equal distance from the

floor on each side of the table and that the centerfold (facing up) is exactly the

middle of the table.

5. The right side or the correct side of the tablecloth should be always up and

centered on the table.

6. Make sure that the edges of the tablecloth do not hang so low that guests get

tangled up in it when sitting or getting up.

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7. Straighten the tablecloth if necessary with quick moves, but make sure your

hands are clean.

8. Put on the overlayer (runner) and make sure edges hang even. An overlayer

protects the tablecloth from stains. As it is much smaller than the tablecloth, it

is more efficient for cleaning.

9. Do not touch the surface of the overlayer, it should be well positioned and

straight on the first go.

10. If placemats are used, then make sure the pattern is right side up and facing

the guest so the words on the placemat can be read by the guest.

DIFFERENT TYPES OF TABLE SERVICE

Table service refers to the varied ways in which food is presented and served at the

table and the objects utilized at the table such as dishes, glasses, plates, silverware and

table linens.

1. American Table Service

This is the most commonly used table service and is characterized by the food

being prepared and plated in the kitchen and brought at the table by the serving

staff. American service is also termed as plated service. The service procedure of

the American service may vary from formal to casual dining and less formal than

French, Russian, or English service.

2. Silver Table Service

Probably the most well-known and considered the most luxurious service, silver

service is most certainly the one service where etiquette plays the greatest part. It

commands images of the finest dining lines and silverware, served by elegant

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uniformed waiting staff with each course served in the proper bowls and plates

and eaten by separate cutlery in a strict order.

With silver service your food is served for you at the table individually from a

large platter or dish using a fork and a spoon, which requires a lot of practice by

the server.

There are many different rules which need to be strictly followed, including:

Guests are served in a clockwise direction, starting with either

the guest of honor or the host.

Food is served from the left, however drinks and meals that

have already been plated are served from the right.

There is a specific set of crockery and cutlery for each course

and you start from the outside and work inwards as you move

through the course.

At the end of each course, crockery is cleared by the server

from the right hand side.

3. French Table Service

French table service has two types of presenting food to guests. Originally,

French service involved all the food being placed on the table at once with

guests helping themselves and passing the dishes around the guests, very

much as we do when eating at home with family. This style is often

referred to as family style service.

In more formal style of French service, a server presents a dish of food

individually to each guest and the guest helps themselves onto their plate.

Sometimes the food will be pre-cooked in the kitchen and finished off at

the table in front of the guests. There are, however, rules that need to be

followed, including:

Guests are served from the left

Plates are cleared from the right

Female guests are always served first

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4. Russian Table Service

Russian service originally came from the French food and beverage service, so it

is quite similar to French service in many aspects including the table setting such

as it is formal and stylish and guests receive great attention and personalized

service. It is also known as service a la russe and platter service.

In Russian service, servers place all the food items on silver platters attractively

when all food preparation is done in the kitchen and present the platter to guests

for approvals, and serves the food from the left side. Only dishing and

presentation are made on the table.

SETTING TABLE FOR RUSSIAN DINING

1. Place the service plate (dinner plate) 1 inch from the edge of the table. Place enough

plates for each guest. After the plates are on the table, move the plates to the left or

right so that there is equal distance between each plate.

2. Place the soup bowl on the service plate. If there is a soup plate with the soup bowl,

the plate goes under the soup bowl on the service plate.

3. Lay the salad fork next to the plate on the left side 1 inch from the plate and 1 inch

from the table edge. Next to the salad fork, place the dinner fork and next to the

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dinner fork, place the fish pork. Each fork should have 1 inch space in between.

Forks should be even at the bottom.

4. Place the napkin 1 inch away from the fish fork on the left side. The bottom should be

even with the bottom of the forks.

5. Place the service knife 1 inch from the service plate on the right side. Next to the

dinner knife, place the fish knife 1 inch away and 1 inch from the fish knife, place the

soup spoon. Silverware should be even with the edge of the plate and 1 inch from the

table edge.

6. Place the dessert spoon and cake fork at the top of the service plate directly in the

center of the plate, but 1 inch from the plate.

7. Set the bread and butter plate with the butter knife lying across the plate 1 inch

above the forks on the left side of the service plate. The right side of the plate should

be in line with the left side of the salad fork.

8. Place the wine and water glasses next. The water glasses 2 inches up from the

service knife. On the right one inch from the water glass, place the white wine glass.

Place the red wine glass to the right of the white wine glass 1 inch away.

SETTING TABLE FOR AMERICAN DINING

1. Place a clean table cloth extended at least 12 inches over the edge of the table.

2. Provide salt and pepper shaker for every two guests. Use one set per table of four

and for party over six, one set can be used for every three guests.

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3. Service plate is placed a ¼ inch from the table’s edge on each guest.

4. Place one dinner fork and salad fork to the left of the service plate.

5. Place a dinner knife to the right of the service plate and beside of it is the teaspoon. If

the soup is being served, place the soup spoon to the right, beside the teaspoon.

6. Place the bread and butter plate at least one inch above the fork or one inch

beside the salad fork. And the bread and butter knife is placed on the plate.

7. The dessert spoon is placed ¼ inch away from the service plate and place the

dessert fork on top of the spoon.

8. Place the water goblet over the dinner knife and a wine glass an angle

alongside.

9. Place the folded napkin either on the center of the service plate or inside the

glass.

SETTING A BUFFET TABLE

This setup is required for catering large groups of people. Buffet table setting can be

done in numerous ways depending upon the size and shape of the place, the menu, and the

number of guests.

1.

The food items are placed in a sequence from the lightest to the heaviest, starters to

desserts, or coolest to warmest.

2. Cutlery is placed on the guest tables.

3. Glasses, cups, and saucers are placed on a separate table to avoid congestion.

4. Table decoration pieces are placed such that they do not interfere with the food

items.

5. Plates are stacked not more than 15 plates per stack.

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6. Paper napkins are placed between plates.

Preparing Condiments

The condiments are kept according to the theme of the food and beverage service.

For example, if the establishment is serving Italian food, the staff needs to prepare shakers

of dried herbs, salt, and pepper flakes. In European restaurants, they typically keep sugar,

salt, and pepper as basic condiments.

When the guests leave the tables, the serving staff needs to check the condiment

containers and replenish them if required. It is a given fact that food and beverage service

staff should always see to it that condiments are always available and of good quality, too.

Customers do not want it when they put a good amount of, for instance, mayonnaise, in their

salads and end up not liking it.

The following are the things to consider when preparing condiments for dining:

1. VisibilityMost customers find it hard to spot the condiment rack or tray. So as a food and

beverage service employee, you have to make sure that the placement of the

condiments is visible enough and see to it that there is a wide range of

condiments in the table.

General Table Setting Checklist

Do not include any more than three utensils on either side of the dinner plate at a time, except

when an oyster (or seafood) fork is being used in addition to the other three forks.

Dessert spoons and forks are brought in on the dessert plate just before dessert is served.

Everything should be geometrically spaced with every item at equal distances and all the

utensils balanced.

Make sure there is ample room between place settings.

Before your guests are seated, the butter should be waiting on butter plates, the glasses filled

with water, and the wine ready to be served.

Place knives with blades facing the plates.

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2. Packaging

Packaging is therefore an important consideration. Glass bottles are attractive

and easy to clean if you are washing out and refilling from a larger container.

Plastic bottles are easier to use but may not have a premium enough look and

feel for some venues. Screw top jars are easy too, but less hygienic due to a

wider opening. Sachets should be avoided in most restaurants: though they are

good news for packaging control, they are inherently packaging intensive.

Glass bottles Plastic bottles

Screw top jars Sachets

3. Storing

Sauce caddies are an option, allowing servers to easily transport the whole

collection from the service area to the back area for refill. Some restaurants opted

for condiment trays for a wider space for a wide range and options of condiments.

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Sauce Caddies Condiment tray

What’s More

Test I. Read each statement carefully and write RS if the statement falls under the

procedures done in preparing Russian Service, AS if it is under American Service, BF if

it falls under Buffet Setup. Write your answers in a one-fourth sheet of paper. Do not

forget to label your papers “What’s More Test I” on the topmost part, your name on the

upper left part, your grade and section on the upper right part of the paper. Staple all of

your papers together before you pass it along with this module.

_____1. Cutlery is placed on the guest tables.

_____2. Set the bread and butter plate with the butter knife lying across the plate 1 inch

above the forks on the left side of the service plate.

_____3. Place the wine and water glasses next.

_____4. The dessert spoon is placed ¼ inch away from the service plate and place the

dessert fork on top of the spoon.

_____5. Paper napkins are placed between plates.

_____6. Place a dinner knife to the right of the service plate and beside of it is the teaspoon.

_____7. Lay the salad fork next to the plate on the left side 1 inch from the plate and 1 inch

from the table edge.

_____8. Place the dessert spoon and cake fork at the top of the service plate directly in the

center of the plate.

_____9. Place enough plates for each guest. After the plates are on the table, move the

plates to the left or right so that there is equal distance between each plate.

_____10. Glasses, cups, and saucers are placed on a separate table to avoid congestion.

24

Test II. Fill out the blanks. Choose the words from the choices in the box. Write your

answers at the back page of the one-fourth you used for Test I. Do not forget to label

your papers “What’s More Test II” on the topmost part.

1. Plates are stacked not more than ________ plates per stack.

2. Each table cover needs space of ___________ wide.

3. Do not include any more than _______ utensils on either side of the dinner plate at a

time, except when an oyster (or seafood) fork is being used in addition to the other

three forks.

4. Crockery and cutlery must be placed ______ away from the edge of the table.

5. Place a clean table cloth extended at least _______ over the edge of the table.

What I Have Learned

1. Each table cover needs space of 24 to 30 inches wide.

2. Crockery and cutlery must be placed 2 inches away from the edge of the table.

3. Knives are placed on the right of the dinner plate whereas forks are placed on the

left.

4. Butter knife is placed on the side plate.

5. The cutting edge of the knives must be towards the plate.

6. Table napkin must be neatly folded and placed on the side plate.

7. Utensils are placed in the order of use; from the outside in.

8. Only set the table with utensils you will use.

9. The right tablecloth accents the dominant color, pattern, and texture of the

dinnerware and room décor.

10. Visual weight relates to the proportions of the room.

11. Large rooms keep the table setting from looking lost, a tablecloth woven with big,

compactly arranged patterns conveys visual weight.

12. In a small room, lightness is suggested by a tablecloth woven with an airy pattern.

three 15 12 inches

2 inches 24 to 30 inches five

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13. There are four major types of table service namely: American table service, French

table service, Silver table service, and Russian table service.

14. Visibility, packaging, and storing should be considered in preparing the condiments.

What I Can Do

You can practice setting up tables even when you are not inside the school premise.

In your homes, try to set up tables when you are about to eat your meal. Ask assistance

from family members and let them engage in this activity to make more fun and interactive.

Outsource your homes and find alternatives of utensils that are not available. For example, if

you do not have dinner knife in your cupboards, you can use any other utensils and pretend

that it is a dinner knife. As long as you are familiar of the arrangement of the table

appointments, you are good to go.

Take a photo of your output and send it to the class group chat. And if you do not

have any gadgets or you have a problem with internet connection, be creative enough and

try to draw what you have made in a bond paper. Label the bond paper “What I Can Do” at

the uppermost part. Staple it along with the other papers that you are going to pass with this

module.

Assessment

MULTIPLE CHOICE: Read the statement carefully and choose only the letter of the best

answer. Write your answers at the back of the one-half lengthwise paper you used in the first test. Staple your papers together before

you attach it in this module as you return it to your teacher.

_____ 1. What is known to be the richest dining style?

e. American Dining Service

f. Russian Dining Service

26

g. French Dining Service

h. Buffet Dining Service

______2. What is the measurement of the required distance of the cutlery and crockery from

the edge of the table?

e. 2 inches

f. 3 inches

g. 1 inch

h. 1 /12 inch

______3. It is the kind of setup required when catering a large group of people.

e. Casual Dining Setup

f. Formal Dining Setup

g. Buffet Dining Setup

h. Informal Dining Setup

______4. In ___________ restaurants, they typically keep sugar, salt, and pepper as basic

condiments.

e. American

f. French

g. Italian

h. European

______5. How wide should the space between each table cover be?

e. 12 to 15 inches

f. 20 to 30 inches

g. 24 to 30 inches

h. 10 to 20 inches

______6. In setting table appointments, where should cutting edge of dinner knives faces?

e. Towards the plate

f. Towards the wine glass

g. Towards the edge of the table

h. Towards the spoons

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______7. What is the other term of Russian Service style?

e. La Russa

f. La Russi

g. A la Russia

h. A la Russe

______8. When preparing for a buffet service, what is the maximum number of plates per

stack?

e. 10

f. 15

g. 20

h. 30

______9. The __________ are kept according to the theme of the food and beverage

service.

e. Utensil

f. Condiments

g. Linen

h. Event

______10. Where should butter knife be placed?

e. Dinner plate

f. Bowl

g. Side plate

h. Saucer

______11. The following are things to consider when preparing for condiments except:

e. Management

f. Packaging

g. Storing

h. Visibility

______12. It is a way of storing condiments that enables staff to transport condiments

containers from the restaurant to the back area for easy refilling.

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e. Screw up jars

f. Condiment tray

g. Glass bottles

h. Sauce caddies

______13. It is known to be the most widely applied dining service.

e. American Dining Service

f. Russian Dining Service

g. French Dining Service

h. Buffet Dining Service

______14. What dining service vary from formal to casual dining?

e. Buffet

f. American

g. Russian

h. French

______15. Where should you put the dessert spoon and cake fork when preparing for

Russian Dining Service?

e. beside the service plate directly in the center of the plate

f. at the top of the service plate directly in the center of the plate

g. Upper right corner of the service plate

h. Upper left corner of the service plate

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Additional Activities

In a short bondpaper, draw or sketch the following:

1. Russian Dining Service

2. American Dining Service

3. Buffet Table Setup

In a venn diagram, compare and contrast Russian, French and American table services. Do this at the back portion of your bondpaper.

Note: Do not forget to write “Additional Activities” at the topmost part of the paper, your name on the upper left corner, and your grade and section on the upper right corner. Staple it along with all the other papers that you are going to pass.

RUSSIAN FRENCH

AMERICAN

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Answer Key

Assessment

1 . b 11. a2. a12. d3. c13. a4. d14. b5. c15. b6. a 7. d8. b 9. b10. c

What's More

Test I.

1.BF6. CD2.FD7. CD3.FD8. FD4.CD9. FD5.BF10. BF

Test II. 1. 15 2. 24 to 30 inches 3. three 4. ample 5. 2 inches

Provide Link between Kitchen and Service Area

What I Know

1 . b 11. a2. a12. d3. c13. a4. d14. b5. c15. b6. a 7. d8. b 9. b10. c

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ReferencesWeb-based Articles:

Emily Post: The Emily Post Institute. (n.d.). Table Setting 101. Retrieved from

https://emilypost.com/advice/table-setting-guides/

Erickson, M. (2013, January 28). American Table Service. Retrieved from

https://prezi.com/zmiio6tif7sw/american-table-service/

Fay, K.L. (n.d.) How to Set a Russian Table Setting. Retrieved from

https://homeguides.sfgate.com/set-russian-table-setting-57563.html

Gardapee, P. (n.d.). How to Set a Table for Dining Russian Style. Retrieved from

https://www.ehow.com/how_7486648_set-table-dining-russian-style.html

Garrity, A. (2018, December 19). How to Set a Table for Any Kind of Dinner Party. Retrieved

from https://www.goodhousekeeping.com/home/decorating-ideas/a25460707/how-to-

set-table/

Greycoat Lumleys Site. (2015, May 18). The Different Types of Table Service You Need to

Know About. Retrieved from https://www.greycoatlumleys.co.uk/news-events/the-

different-types-of-table-service-you-need-to-know-about/

Keller, H. (2017, September 01). How to Set a Table: A Guide to Table Setting. Retrieved

from https://www.architecturaldigest.com/story/how-to-set-a-dinner-table/amp

Preparation for Service and Type of Service. (2013, April o2). Retrieved from

puneetbanta.blogspot.com/2013/04/preparation-for-service-and-type-of.html?m=1

Tutorials Point. (n.d.). Food and Beverage Services- Preparation. Retrieved from

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_

preparation

Other online links:

https://www.hospitality-school.com/american-food-beverage-service-style/

https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-service-

sop/610-how-to-set-table-linen.amp.html

https://www.hospitality-school.com/ultimate-guide-russian-food-beverage-service-style/

Images accessed from:

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www.pinterest.com