Senior High School

FOOD AND BEVERAGE

SERVICES
First Quarter – Week 3
SET-UP TABLES IN THE DINING AREA
EIM – Grade 11
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 5: Set- Up tables in the dining area
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this exemplar are owned by their
respective copyright holders. Every effort has been exerted to locate and
seek permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Development and Quality Assurance Teams

Writers: ESABEL ESPERA
Illustrator: IVY GRACE D. CAMPOS
Layout Artist: IVY GRACE D. CAMPOS
Language Editor: JESSAH CHRIS EVE U. VALLE
Content Evaluator: SHERYL L. MOSCA
Layout Evaluator: IVY GRACE D. CAMPOS
Management Team: PSDS/DIC
___________________

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Rationale

Project PPE (Portfolio Predicate on Exemplar) is a backup contingency response

of the Schools Division of Surigao del Sur for learning delivery and learning
resource which parallel to the on-going endeavors of the higher offices in the
Department. It is the utilization of a lesson exemplar that is streamlined in a
teacher-and-learner-friendly format to cater to the new classroom setup in light
of the COVID-19 health crisis. These exemplars will be paired with a self-
contained and self-instructional portfolio.

The portfolio is a deliberate collection of works that highlight a learner’s effort

that would enable the him/her to see his/her growth and achievement, ability to
reflect on his/her own work and ability to establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TVL_EIM - 11 – First Quarter Exemplar on Set-Up tables in the

dining area!

This exemplar was collaboratively designed, developed and reviewed by

educators from different schools in the Division to assist you in helping the
learners meet the standards anchored on Most Essential Learning Competencies
(MELC) set by the Department while overcoming the constraints in schooling
brought by the COVID-19 pandemic.

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 teacher, you are expected to orient the learners on how to use this
exemplar in the most fit modality. You also need to keep track of the learners'
progress while allowing them to manage their own learning through portfolio
assessments.

For the learner:

Welcome to TVL_EIM - 11 – First Quarter) Exemplar on Set-Up tables in the dining

area!

This exemplar 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, either at home or in school. To help you with this, this exemplar
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comes with a Weekly Portfolio Assessment. Your teacher will provide you with a
template and you will be given a privilege to organize the portfolio in your own
creative way.

This exemplar has the following parts and corresponding icons:

This will give you an idea of the competencies

What I Need to Know
you are expected to learn in the exemplar and
the objectives you are expected to realize.
This part includes an activity that aims to check
What I Know
what you already know about the lesson to
take.
This section provides a brief discussion of the
What is It
lesson. This aims to help you discover and
understand new concepts and skills.
This section provides an activity which will help
What I Can Do (1,2 & 3)
you transfer your new knowledge or skill into
real life situations or concerns.

This task aims to evaluate your level of mastery

What I Have Learned
in achieving the learning objectives.

Answer Key This contains answers to all activities in the

module.

This contain instructions about recording your

Portfolio Goal Setting
positive, realistic goals before going through
this exemplar.
This contain instructions about completing the
Portfolio Completion -Your
components of the portfolio. This also includes
Growth Clue!
a rubric to guide you of how your portfolio will
be assessed.

At the end of this module you will also find:

References This is a list of all sources used in

developing this exemplar.

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 What I Need to Know

Most Essential Learning Competency:

LO 3. Food and Beverage Services TLE_HEFBS9

Sub-competency:

3.1 Set table according to the standards of the food service establishment.
3.2 Set covers correctly according to the predetermined menu.
3.3 Wipe and polish tableware and glassware before they are set up on the
table.

Objectives

After going through this exemplar, you are expected to:

A. Knowledge: Define the Standards of Table Set-up and its’ Table

setting;
B. Skill: Draw the table set-up procedure and its’ setting; and,

C. Attitude: Commemorate on the importance of rules and

standards of table set up.

Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher

along with this exemplar, accomplish now your weekly goal setting. Refer to
the objectives above. Think of positive and realistic goals that you can
considerably achieve with this exemplar. List them as your plans. Remember:
Do not proceed with this exemplar unless you have accomplished your goal
setting.

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 What I Know

Multiple Choice.
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. What tiny spoon is use in serving demitasse coffee?

A. Cereal spoon
B. Teaspoon
C. Demitasse spoon
D. Ice cream spoon

2. A holder used for eating snails?

A. Escargot Tong
B. Sugar tong
C. Ice tong
D. Gravy ladle

3. These are vessels or serving dishes and accessories made usually of silver
that are hollow or concave?
A. Pitcher
B. Silver food cover
C. Silver oval platters
D. Hollowware

4. It is an ornamental branched candlestick holder for more than one candle

or lamp?
A. Candelabra
B. Chafing dish
C. Ashtray
D. Tea pot

5. What kind of knife is used when fish is served?

A. Dinner knife
B. Steak knife
C. Fish knife
D. Butter knife

6. What kind of fork is used in place setting?

A. Fish Fork
B. Dessert or salad fork
C. Snail/Escargot fork
D. Dinner fork

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7. Tent card is use to show the menu or specialty of the day. It is also known
as ___________.
A. Table tents
B. Cardstock
C. Any graphics program
D. Color copier

8. What is the measure of the top and bottom margin when making the
base?
A. ¼ inch
B. 1 ½ inch
C. 2 inch
D. ½ inch

9. What hallow ware is used as container for serving food in the buffet?
A. Silver food cover
B. Chafing dish
C. Silver oval platters
D. Sauce boat

10. Silver food cover is a cover for a dish easily removed when it is about to
be ___________?
A. Served
B. Ordered
C. Take out
D. Dine in

11. What do we call a deep round dish, which is used for serving tea?
A. Coffee pot
B. Tea pot
C. Sauce boat
D. Soup ladle

12. It is a short-handled elongated and leaf-shaped spatula used for serving

cakes?
A. Pastry or pie server
B. Dessert knife
C. Dinner knife
D. Butter server

13. It refers to knives implements?

A. Hallow ware
B. Escargot tong
C. Steak knife
D. Cutlery

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14. How many types of flatware are there in a dining area?
A. 20
B. 21
C. 19
D. 22

15. What type of spoon is usually pierced for serving olive and pickels?
A. Dinner spoon
B. Serving spoon
C. Relish spoon
D. Bouillon spoon

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 What is It

LESSON 3: SET UP TABLES IN THE DINING AREA

Aside from the kitchen, dining area is the most important part of a food
establishment. This is where the guests gather and enjoy what the
establishment has to offer. So it is expected that the table must set according
to the standard of the food service establishment. The covers must also set
accordingly to the predetermined menu. Wipe and polish tableware and
glassware before they are set up on the table.

PEC PROVISION ON FOOD AND BEVERAGE SERVICES

The following rules and regulation on the set up of table should be
observed:
A. Lesson Information 3.1 on the application of Set Up tables in the dining
area
• Dining Room Equipment and Service ware- make the server’s job
easier, and complement any decorations that are appropriate to the
style of service
• The Table and Table Cover- the size of the tables and the amount of
space needed for each guest are primary concern so it should be
firmly footed and not wobbly when a customer leans on it.
• Table Set up- the standard set up of restaurant and function rooms vary
depending on the type of service and the requirements of customers.

B. Standards of Table Set-up

Set up tables in the dining area has standards to be followed:
a. Completeness- All needed utensils such as table ware, glasses and
other equipment are set up on the table prior to serving orders.
b. Cleanliness and Condition of Equipment- All pre-set equipment must
be immaculately clean, sanitized, wiped dry, and free of spots or
watermarks.
c. Balance and Uniformity- There is even spacing between chairs and
covers.
d. Order- All service equipment is placed on the appropriate side of
the cover
e. Aesthetic Appeal- The whole set up looks presentable.

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 f. Timeliness- Set up is completed on time at least 30 minutes prior to
the start of operations or banquet functions.
C. Table Set-up Procedure

Steps Procedures Rationale/Additional

Information

PRE SET-UP Observe the following:

(Before order is taken)
Tables and chairs are in their This is important to ensure the
A la carte Breakfast proper position and are safety of guests and to
1. Check the condition aligned according to floor prevent accidents.
and cleanliness of all plan.
tables and chairs Have damaged items
There are neither unstable replaced.
nor damaged tables and
chairs.

Table edges and corners

follow a straight line; chairs
are evenly spaced.

2. Check the cleanliness Pay attention to the Dirty utensils can be a source
and condition of following: of bacterial contamination.
service equipment All tableware, silverware and Damaged and chipped
before they are set glasses are immaculately wares can cause accidents
up clean and free of finger and should not be used.
marks and stains.
There are no chipped wares.
3. Set up the placemats Place it at the center of the Make sure it is clean and free
cover of foul odor.
4. Collect all silverwares Place them in a bar tray or This will protect the cutleries
to be set up on the wrap them inside a clean from bacterial
tables. cloth napkin. Never carry contamination. Finger marks
them with bare hands should also be avoided.

5. Lay down the Place dinner fork on the left, Place cutleries on the side
silverware on the dinner knife on the right. Hold where they could be
cover. them by the handle not by conveniently reached.
the 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 on the left side.

6. Set up the water On top of the dinner knife, at Handle goblets by the stem
goblet. a distance of ½ inch. Glasses and tumblers by the base.
and beverage items are to
be set up on the right side to
be conveniently reached by
the guests.

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 7. Set up the folded Position the folded napkin on
napkins top of the placemat or the
show plate (whichever is
used)

8. Set up the Place at the center, beside This makes it more accessible
condiments the flower vase for everyone in the table.

9. Set up the bread Place on the left side of the Make sure the logo is
plate fork when a square or a positioned on the top of the
rectangular table is used or center.
on top of the fork if a round
table is used.

10. Set up the cups and Place on the right side of the
saucers. cover, with the handle of the
cup in a 5 o’clock position

For Lunch/Dinner Same set up as in breakfast To avoid overcrowding the

except for the following table, these should be setup
modifications: no cup, only at the end of a meal
saucer, sugar and creamer before coffee is served (if
are to be pre-set on the coffee is ordered).
table.
This will served as under liner
These items will be set up for starters like appetizers,
before the coffee of tea is soups, and salads
served (if coffee or tea is
ordered). Under liner or show
plate must be set up on the
center of the cover.

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D. A la Carte Setting

E. TABLE SETTING
Table setting refers to the way a table is set with tableware for serving
and eating. The rules for laying a table are not rigid. The following are
basic rules for laying the tables.
1. Table Linens- It has to be laid properly. Make sure that linen patterns
and china patterns don not clash.
2. Chargers- It should be placed on the table first. It is placed under
the plates to add color or texture to the table. The charger will
generally be removed just before the main course.
3. Napkins- Linen napkins should be folded elegantly and placed at
the center of the dinner plate.
4. Silverware- The first course will use silverware farthest from the dinner
plate, while the last course will utilize the silverware closest. Place all
silverware an inch from the table’s edge.
5. Knives- Set it to the right of the dinner plate. Only one knife is used in
cutting meat. Blades should face inward towards the table setting.

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 6. Forks- There is usually three: one for seafood, another one for the
main course, and one for the salad. Salads are served at the end of
the meal while cocktails forks are placed on the right side.
7. Spoons- These are set on the right side. If there is a melon course,
the spoon will be set closest to the plate with the soup spoon on the
end. If there is a dessert spoon, it will be set above the plate. Coffee
spoons are set on the saucer when time for dessert.
8. Glasses- are set above the plate to the right in order of use. From
left o right: water glass, red wine glass, white wine glass, and
champagne flute (if ordered)
9. Dessert- Dessert plates and coffee or tea cups will be set out after
dinner. A dessert spoon should be placed above the dinner plate.
Coffee spoons should be placed on the saucer. Coffee or tea mugs
are not used in formal dinner.

F. Points to remember when laying a table

1. The table on which the tablecloth will be spread should be first

covered with a baize base cloth for the following reasons:
a. To protect the diner’s wrists and elbows from the table’s sharp
edges;
b. To keep the tablecloth firmly in place;
c. To protect the surface of the table and prevent the rattling of
crockery and cutlery; and
d. To absorb moisture in case liquid spills on the table.
2. Based on the size of the table, appropriate linen should be used.
The central fold of the tablecloth should be in the middle of the
table and all the four edges should just brush the seats of the chairs.
Soiled or torn linens should not be used. Three types of tablecloths
namely cotton, linen, and damask are used. Of these, damask is the
best.
3. If a bud base is used as a central decorative piece, it should not be
very large or tall. Heavily scented flowers should be avoided, as
they affect the flavor of the food.
4. A cover is the space required on a table for laying cutlery, crockery,
glassware, and linen for one person to partake of a meal.
5. Only the required cutlery, crockery, and glassware should be
placed on the table. On a normal dining table, the space required
for one cover is 60 cm x 38 cm.
6. Cutlery should always be laid from the inside to the outside of the
cover, since they are always used from outside to inside.

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 7. Knives and soup spoons should be placed on the right-hand side of
a cover, while forks should be placed on the left-hand side. Dessert
spoons and forks should be placed on top of the cover. The side
knife should be in quarter place and all cutting edges must face to
the left.
8. Water goblets should be kept to the right of the cover at the tip of
the large knife.
9. Napkins should be placed at the center of the cover in between
cutlery. It is arranged in empty water during a dinner session.
10. Cruet sets, butter dish, ashtray and a bud vase must be in between
the covers at the center of the table.
11. Crockery and cutlery should be clean and glassware must be
well-polished.
12. The hotel’s monogram should be visible to the guest.
13. All cutlery and crockery should place about an inch from the edge
to avoid an accident of tipping it.
G. Breakages are caused by the following factors:
1. Mechanical impact- this results from an object-to-object contact.
2. Thermal shock- it is the abrupt exposure of breakable equipment
such as crystal glasses, chinaware, from sudden change in
temperature, resulting in cracks or breakage.
3. Improper handling and misuse of equipment- it is the use equipment
for other purpose than what it is intended for.
4. Improper racking and stacking of glasses and tableware- instead of
stacking glasses, place them in appropriate racks to prevent
mechanical impact.
5. Inattentiveness or absent-mindedness- they occur when service
personnel are absent-minded or inattentive while executing service
especially when carrying heavy objects.
6. Improper bussing- Make sure that the trays or bus pans are not
overloaded. Observe the 3’S in bussing: Scrape, Stack, and
Segregate.
7. Environmental factors- Make sure that the floor is neither wet nor
slippery. Food, water, beverages that spill on the floor must be
cleared immediately.

H. Proper Storage of Equipment

1. Clean and wipe dry all equipment before storing them.

2. In sorting:
• Scrape all left over by hand
• Sort dishes according to size

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 • Stack dishes in separate pile
• Invert cups and saucers when placing them in racks
• Pre-soak silver wares, glass cream servers and warm servers
3. In racking:
• Rack dishes according to size
• Do not over crowd dishes. Overcrowding results in poor cleaning
and increases the possibility of breakage.
• Rack silver wares in special containers with their handles down.
Avoid stacking too much.
• Stack trays evenly and wash them separately.
4. Handle dishes by the edge cups, silver by the handle, stemmed glasses
by the stem, and tumblers by the base.
5. Keep the dish storage area clean at all times to protect from pest
infestation.
6. Keep dish or rack away from the exit end of the machine.

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 What I Can Do 1

Activity I - Cloze Test

Direction:
Unscramble the letters inside the box and pick the appropriate term
that define the Standards of Table Set-up and its’ Table Setting.

Rodre, Chtatesie Lpapea, Bltea Snienl, Nondcoiit fo Mptuqeine,

Cnalbea, Ecsomtpsenel, Litmtsseine, Ksiannp,

Nvkise, Hcsrareg, Slagses

_____________________ 1. Set up is completed on time at least 30 minutes prior

to the start of operations or banquet functions.
_____________________ 2. This is set on the table to the right of the dinner
plates.
_____________________ 3. All service equipment is placed on the appropriate
side of the cover.
_____________________ 4. All needed utensils such as tableware, glasses and
other equipment are set up on the table prior to serving orders.
_____________________ 5. The whole set up looks presentable.
_____________________ 6. It should be folded elegantly and placed at the
center of the dinner plate.
_____________________ 7. All pre-set equipment must be immaculately clean,
sanitized, wiped dry and free of spots or watermarks.
_____________________ 8. These are decorative elements that are placed
under the plates to add color or texture to the table.
_____________________ 9. These are set above the plate to the right in order of
use.
_____________________ 10. It has to be laid properly to make sure that the linen
patterns and china patterns do not clash.

_____________________ 11. There is even spacing between chairs and cover.

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 What I Can Do 2

Activity: Drawing Time!

Direction:

Draw the A la Carte Setting in its formal setting.

Scoring rubric

Description Score
Draw 100% of the procedure in table setting 5
Draw 75% of the procedure in table setting 4
Draw 50% of the procedure in table setting 3
Draw 25% of the procedure in table setting 2
Did not perform the given tasks. 1

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 What I Can Do 3

Activity: Commemorate

Direction: Share your thoughts and opinion to the following queries.

1. What should be the rules to avoid the following breakages?

a.) Mechanical impact- _______________________________________
___________________________________________________________

b.) Thermal shock- ____________________________________________

___________________________________________________________

c.) Improper handling and misuse of equipment-_______________

___________________________________________________________

d.) Improper racking and stacking of glasses and tableware-

___________________________________________________________
___________________________________________________________

e.) Inattentiveness or absent-mindedness- _____________________

___________________________________________________________

f.) Improper bussing- _________________________________________

___________________________________________________________

g.) Environmental Factors-_____________________________________

___________________________________________________________

2. Why is it important to follow the proper table setting? Prove your

answer.
________________________________________________________
______________________________________________________________
______________________________________________________________
3. What would happen if these guidelines will not be followed?
________________________________________________________
______________________________________________________________
______________________________________________________________

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 What I Have Learned

Activity I - Multiple Choice

Direction:
Choose the letter of the best answer. Write chosen letter on a separate
sheet of paper.

1. What standard of set up is completed on time at least 30 minutes prior to

the start of operations or banquet functions?

A. Timeliness
B. Aesthetic appeal
C. Order
D. Balance and Uniformity

2. What standard of set up required condiments and flower vase are placed
at the center of the table?
A. Order
B. Aesthetic Appeal
C. Timeliness
D. Cleanliness and Condition of Equipment

3. What breakages are caused by the stack of dishes too high?

A. Thermal Shock
B. Improper handling
C. Mechanical Impact
D. Environmental factors

4. Thermal shock is the abrupt exposure of breakable equipment such as

crystal glasses and ___________, from sudden change in temperature
resulting in cracks.
A. Utensils
B. Hallow ware
C. Cutlery
D. China ware

5. It is a malpractice that the use of equipment does not suit for its’ intended
purpose?
A. Mechanical Impact
B. Improper handling and misuse
C. Thermal shock
D. Improper bussing

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6. In racking, rack dishes according to ________?
A. Shape
B. Size
C. Design
D. its’ made

7. What are the 3S in bussing?

A. Scroll, Scrap, Select
B. Select, Shine, Shake
C. Scrape, Stack, Segregate
D. Segregate, Shine, Stack

8. In proper storage of equipment, sorting has 3S namely?

A. Scrape, Stack, Segregate
B. Scrape, Sort, Stack
C. Store, Set, Stack
D. Segregate, Scrape, Sort

9. What kind of utensil should always be laid from the inside to the outside of
the cover, since they are always used from outside to inside?
A. Teaspoon
B. Soup spoon
C. Dinner fork
D. Cutlery

10. What utensil should be placed at the center of the cover in between the
cutlery?
A. Bread plate
B. Cup and Saucer
C. Place card
D. Napkin

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 20
What I Have Learned
Activity 1
1. A
2. A
3. C
4. D
5. B
6. B
What I Know
7. C
8. B 1. C
9. D 2. A
10. D 3. D
4. A
5. C
6. D
7. A
8. B
9. C
10. A
11. B
12. A
13. D
What I Can Do 3 14. D
1. To avoid breakages to What I Can Do 2 15. C
the ff:
a.) Mechanical impact- Do not (Illustrated the formal setting of A
stack dishes too high. la Carte)
b.) Thermal shock- Never put hot What I Can Do 1
water in a chilled or cold
glass and vice versa. I – Cloze Test
c.) Improper handling- An
appropriate table wares 1. Timeliness
must be used. 2. Knives
d.) Improper racking- Stack 3. Order
table ware by using decoy 4. Completeness
system. 5. Aesthetic Appeal
e.) Inattentiveness- focus on the 6. Napkins
job. 7. Condition of
f.) Improper bussing- Make sure Equipment
that the trays or bus pans are 8. Chargers
not overloaded. 9. Glasses
g.) Environmental factors- Make 10. Table Linens
sure that the floor is neither 11. Balance
wet nor slippery.
2.) Table setting is followed to
facilitate dining and making the
table neat.
3.) If these will not be followed then
there is no standard in the set-up of
table.
Answer Key
 Portfolio Completion – Your Growth Clue!

You now go back to your portfolio and work on the other components
that follow your Goal Setting. Remember that your portfolio is a deliberate
collection of your works with the help of the exemplar. Highlighting your
efforts here enables you to see and reflect on your growth and achievement
and your ability to establish goals just to learn. Upon completion of your
portfolio, please be guided of the rubric below.

Rubric for Portfolio Assessment

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References

Feleciano Agpaoa, 1991, Interior and Exterior Wiring Troubleshooting: National

Bookstore.

Efren F. Azares, and Cirilo B. Recana, 1999 Practical Electricity III; Adriana
Publishing.

Ulysses B. Balana, Electricity III: BEC Based.

Max P. Fajardo, and Leo B. Fajardo, Electrical Layout and Estimates.

Institute of International Electrical Engineering of the Philippines Incorporated,

2000 Edition, Philippine Electrical Code (PEC).

Roland E. Palmquist, 7th Edition, Audel House Wiring.

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For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of _____________

Address: _______________________________________________
___________________________________________________________
___________________________________________________________

Contact Number:
Email Address:

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