LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

I. Title: Food and Beverage Services Management

II. Topic: Table Set-up
III. Time Frame: 55 hours

IV. Introduction:

The standard set up of restaurant and function rooms vary depending on the type of
service and the requirements of the customers. Fine dining usually require pre-set up of
tables before service begins. This may not be practical for casual dining or cafeterias.
For banquets, complete set up is required before the start of the function in as much as
the food is pre –ordered.

V. Objectives:

At the end of this module, students will be able to:

1. State the standards of table set up.

2. Examine the proper arrangement and alignment of the utensils in the set-up
and analyze the set-up according to the food orders and the sequence of
serving.
3. Perform table setting according to the type.
4. Show interest on table skirting.
5. Perform napkin folding.

VI. Pre-Test

This portion requires a deep thinking. Please answer the following

questions on the space provided.

1. What makes you think of a table set-up at home and in a restaurant?

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

2. How will you perform the pre-set up?

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

FSM4- Food & Beverage Services 1 August 2020 Edition

Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

VII. Discussion

Table Setting
It refers to the way to set a table with tableware- such as eating and
serving utensils (educalingo.com)
It is also the layout in which the table appointments are positioned.

Standards of Table Set-up

1. Completeness- all needed utensils like chinawares, silverwares, glasswares

and other equipment are to be set on the table prior to serving orders.
Additional tools are to be added to the set up once the order has been taken.
Required condiments are to be set up before the service.

2. Cleanliness and Condition of Equipment

- Only those clean and sanitized utensils and other equipment are to be set
on the table.
- No damaged or broken tools are to be set nor a wobbly tables and chairs
to use.

3. Balance and Uniformity- utensils are properly aligned in the set up

especially the flatwares that there should be even spacing of at least ½ inch
from the edge.

4. Order- all service equipment are place on the appropriate side of the cover.
All utensils are arranged in proper sequence (especially Flatwares) following
the order by which they will be served.

5. Eye Appeal- the whole set up should look presentable.

6. Timeliness- set up is completed on time. At least 30 minutes prior to the start

of operations on a regular restaurant. At least 1 hour or a day ahead before
the event in banquet.

FSM4- Food & Beverage Services 2 August 2020 Edition

Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

Table Set-Up Procedures

Steps Procedures Rationale

Pre-Set up (Before order is
taken) Observe the following:

Ala Carte BREAKFAST Tables and chairs are their This is important to ensure
proper position. safety of guest and to prevent
1. Check the condition accidents.
and cleanliness of all Aligned according to the floor
tables and chairs. plan. Have damaged items
replaced.
There are no neither shaky
nor damaged tables nor
chairs.

Table edges and corners

follow a straight line.

Chairs are evenly spaced.

2. Check the cleanness Pay attention to the following:

and condition of Dirty utensils can be a source
service equipment All chinawares, silverwares, of bacterial contamination.
before they are set up. and glasses are immaculately
clean and free of finger marks Damaged and chipped wares
and stains. can cause accidents and
should not be used.
There are no chipped wares.

Salt and pepper shakers as

well as sugar and cream
containers are properly filled.

Linens and napkins are clean

and free of dirt and stains.

3. Set up the placematsPlace it at the center of the Make sure it is clean and free
(if one is used) cover. of foul odor.
4. Collect all silver wares
Place them in a bar tray or This will protect the cutleries
to be set up on the wrap them inside a clean cloth from bacterial contamination.
tables. napkin. Never carry them with Finger marks can be also be
bare hands. avoided.
5. Laydown the silver Place dinner fork on the left, Place cutleries on the side
wares on the cover. dinner knife on the right. Hold where they could be
them by the handle not by the conveniently reached.
tines. Whatever is used by the right
hand should be placed on the
right side and what is used by
the left hand should be placed

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Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

on the left side.

6. Set up the folded Position it on top of the
napkins. placemat or the charger plate.
(whichever is used)
7. Set up the water As a rule, on the top of the Handle goblets by the stem
goblet. dinner knife at a distance of ½ and tumblers by the base.
inch. Glasses and beverage
items are to be set up on the
right side for it to be
conveniently reached by the
guests.
8. Set up the condiments. Place them at the center This makes more accessible
beside the flower vase. for everyone in the table.
9. Set up the cups and Place them on the right side of
saucers. the cover with the handle in a
5 o’clock position.
10. For LUNCH/ DINNER Same set up as in breakfast
except the following:

No cup and saucer, sugar and To avoid overcrowding the

creamer are to be set on the table, these should be set up
table. only at the end of a meal-
before coffee is served (if
These items will be set up coffee is ordered).
before the coffee/ tea is
served (if a coffee/tea is
ordered)
- Under liner/ charger This will serve as under liner
plate must be set up on for starters like appetizers,
the center of the cover. soups, and salads.
-
11. Once the guest has Check the order and place
given his order, additional cutleries like a
complete the set up. *soup spoon if a soup is
ordered.
*a salad knife and fork if there
is an order of a salad.

If an appetizer is ordered, set

up an appetizer knife/fork or
cocktail fork whichever is
appropriate for the order. This
should be placed on the right
side at the outer most part of
the cover.

If soup is ordered, set up the

soup spoon on the right side,
next to the appetizer knife or
cocktail fork.

Set up an additional salad fork Place the teaspoon /fork on

if a side salad is ordered. top of the cover.

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Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

If a dessert is ordered, set up

the teaspoon or fruit fork
(whichever is appropriate) on
the top of the cover.

If there is an order of wine, set

up the appropriate wine glass
on the right side beside the
goblet.

Different Types of Table Set Up

American Breakfast

American Lunch/ Dinner

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Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

Russian Formal

French Set up

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 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

Virtual Activity on Table Setting

Instructions:

1. Every student will/shall perform the four different Table Set-Ups (namely
American Breakfast, American Lunch/Dinner, Russian Formal, and French
set up) via Google Meet.
2. Each set-up will only be given 4 minutes to complete following the standards
of table set-up.

Note: schedule for the activity is to be arranged.

Table Skirting and Napkin Folding

Table skirts are cloth or paper coverings for the table edges used to hide
unsightly legs or make the table seem more decorative. Table skirts come in panels that
can be used all the way around the table or on only three sides, depending on what you
need the table for. (forbesgroup.eu)

Types of Table Skirts

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 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

FSM4- Food & Beverage Services 8 August 2020 Edition

Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

Table Napkin

Napkin, serviette or face towelette is a rectangle of cloth used at the table for wiping the
mouth and fingers while eating. It is usually small and folded sometimes in intricate
designs and shapes. (Wikipedia)

Few of the many designs for Table Napkin Fold

Virtual Activity on Table Skirting and Napkin Folding

Instructions:

1. Every student will/shall perform 1 type of table skirting and 15 designs

of a napkin fold in a recorded video.

2. Submission of the said video will be through Google Classroom or

may submit it thru messenger.

Self-Evaluation

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Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

Self-Check!

Multiple Choice: Choose your answers from the given questions. Encircle
the letter as your correct answer.

1. What standard of table set-up that says; only that clean and sanitized equipment
are to be set on the table?
a. Completeness c. Eye Appeal
b. Order d. Condition and cleanliness of the equipment
2. A standard of table set-up that refers to the measurement of the entire set-up.
a. Order c. Balance & uniformity
b. Timeliness d. Order
3. Which of the standards of table set-up that says; the utensils must be place on
the appropriate side of the cover?
a. Order c. Timeliness
b. Eye appeal d. Balance & uniformity
4. A standard of table set-up that refers to the time spend in completing the set-up.
a. Completeness c. Order
b. Timeliness d. Eye appeal
5. It refers to the whole set-up that looks presentable.
a. Balance & uniformity c. Timeliness
b. Eye appeal d. Order
6. What standard of table set-up that refers to the needed utensils being set on the
table?
a. Completeness c. Eye appeal
b. Order d. Balance & uniformity
7. What is the position of the cup in the set-up if it is not filled yet with coffee?
a. 12 o’clock position c. 5 o’clock position
b. 11 o’clock position d. 6 o’clock position
8. Condiments are to be placed on what side in the cover?
a. Left side of the cover c. Center of the cover
b. Right side of the cover d. Center of the cover beside the vase
9. On what side of the cover the forks will be set except for the cocktail/ appetizer
fork?
a. Left side of the cover c. Center of the cover
b. Right side of the cover d. Center of the cover beside the vase.
10. Where will you set the bread plate if the table is round?
a. Left side of the cover c. Left side of the cover, left side of the fork
b. Right side of the cover d. Left side of the cover on top of the fork

XI. Post-Test
FSM4- Food & Beverage Services 10 August 2020 Edition
Gabriel P. Llasos
 LEARNING MODULE 3 SURIGAO STATE COLLEGE OF TECHNOLOGY

This portion requires a deep thinking. Please answer the following

questions on the space provided.

1. What makes you think of a table set-up at home and in a restaurant?

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
_________________________________________________________________

2. How will you perform the pre-set up?

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

X. Reference

Roldan Samson, Amelia and EdicaTangonan, Benito, Food Service and

Bartending, 2003

Google.com/food and beverage services

Ask.com

FSM4- Food & Beverage Services 11 August 2020 Edition

Gabriel P. Llasos