Grade

10

Technology and Livelihood Education

HOUSEHOLD SERVICES

QUARTER 3 - MODULE 2

PROVIDE FOOD AND BEVERAGE SERVICE

LO 1. Prepare Dining Area

TLE_HEHS10HC-[Link]-9

1.1 demonstrate table and table settings correctly.

What this module is about ?
Welcome to the world of Household Services 10!

This quarter on Household Services focuses on providing food and beverage for
in-house or food establishment use. Knowledge and skills in this area could help you
obtain clear understanding of the knowledge, skills, and attitude that are highly needed
in food and beverage service.

In this quarter provides you with the basic knowledge and principles dining area
preparation by using different table appointments and ways of table setting according to
standards.

Information Sheet 2.1

Tables and Table Settings
Table setting or laying a table and otherwise known as place setting refers to the way
to set a table with tableware, such as-eating utensils and for serving and eating. The
arrangement for a single diner is called a place setting.
Table setting refers to the manner in which the table appointments and foods are
arranged on the table or any surface for dining

Tables should be set clean and orderly to make it inviting and appealing to the client.
Clean and plain table cloth with creative napkin folding and a simple yet attractive
centerpiece should be displayed.
Table setting is directly influenced by:
 The pattern of table service to be used, which gives the established positions of some
items.
 The menu to be served, which determines the specific appointments to be placed at
covers.
 The size of the table, which influences the exact position of appointments at covers.

Below are some table setting guide to remember for a successful table
preparation:
1. Check that all tables are stable and do not wobble.
2. Wipe the chairs and be sure they are clean and set at an appropriate length from the
tables.
3. Check that the tables are clean on the top and edges. If plants or ledges are nearby,
they should also be free of dust and dirt.
4. Examine the salt and pepper shakers, sugar bowl and any condiments. The shakers
and bowl should be full and clean; sugar and sugar substitute should be stocked.
Position these item at the center of tables according to the restaurant‘s procedures.
2. Inspect the table settings. Be sure everything is clean and aligned properly.
6. Be sure the floor is clean around and under the tables. Pick up trash. Whenever you
have extra time, perform extra duties to make sure guests are taken care of. Side work
duties are assigned and are expected to be carried out at the end of a shift to the
expectations set forth.

How a table will set depends on:

- the style of service desired
- the food to be served
- the number of people who will dine
- the type of table appointments to be used

Cover - the space and the table appointments set for each diner
Cover

GUIDELINES IN TABLE SETTING

Placing of Linens

1. The shape of the tablecloth fit the shape of the dining

table.
2. Drop at the sides of the table or overhang should be
even and should not exceed 12 inches.
3. Place mats are laid with a distance of not more than 1 to
1 ½ inches from the edge.
4. Napkins are placed at the left of cover beside the fork or
may be placed at the center on the plate or between knives
and forks.
5. Napkins‘ open edges should face right.
Placement of Dinnerware

1. Bread- and- butter place is placed at the left of the cover

near the tip of the fork.
2. A salad plate is laid near the tip of the fork, if there is no
bread-and- butter plate but if present, place the salad plate
a little below the bread- and-butter plate.
3. Plates occupy the center of the cover and should be one
inch from the edge of the table.

Laying the Flatware

1. Pieces are laid in order of use from the outside toward the
plate.
2. Dinner knife is placed to the right of the plate with the
cutting edge next to the plate.
3. Spoons are laid with the bowls facing up at the right of
the plate.
4. All forks are laid at the left of the plate with the exception
of the oyster fork which should be to the right of the soup
spoon.
5. The butter spreader is placed on the bread –and-butter
plate parallel to the table edge.
6. The dessert fork or spoon is usually placed in the center
of the cover above the dinner plate.
7. No more than three forks should be set at the left.
8. Spoons for coffee served with the dessert should come
with the service.
9. All flatware should be one inch from the edge of the
table.

Laying of Beverage Ware

1. Water glass is placed just above the tip of the dinner

knife.
2. Second glass, usually a wineglass, is placed to the right
of the water glass.
3. At formal dinner, the second glass is moved back and the third glass is in the forward
position and the three forming a triangle or in a diagonal fashion.
4. No more than three glasses should be placed at the cover.

Laying the Table Décor or Centerpiece

1. For formal tables, a centerpiece is placed in the center.

2. The centerpiece should not be so large that it covers one
person from conversing with another across the table.
3. Candles should be tall enough to be above the eye level.
4. Place cards may be needed in a formal dinner where
more than eight guests are to be seated. These cards are
placed on the napkin across the service plate.
Sample Table Settings

Breakfast/Lunch Table Setting: Family Dinner Table Setting:

(Dinnerware, flatware and beverage ware may (Dinnerware, flatware, and beverage ware may vary
vary depending on your menu) depending on your menu.)

Formal Dinner Table Setting:

(Dinnerware, flatware and beverage ware may vary depending on your menu.)
How Much Have You Learned?

I. Title of the activity : NAME ME!

Directions: Identify each utensil that corresponds to each number.

1.___
2. ___
3. ___
4, ___
5. ___

Title of the Activity : FILL ME!

Directions: Supply the correct word that will best describe each statement. Write your
answer on a sheet of paper.
1. ________ is the process of arranging the table in order.
2. ________is usually placed to the left of the fork(s).
3. ________is a plate placed to the left of the cover near the fork tip.
4. ________ are laid down in the order of use from the outside toward the plate.
5. ________ is placed with the tines facing up at the left of the plate.
6. ________ is placed at the tip of the knife.
7. ________should be placed with the bowls facing up at the right of the knife.
8. ________consists of the table cloths, placemats and other table covers and napkins
used on the dining table, regardless of fiber content.
9.________ is laid with the table edge of not more than ½‖ from it.
10. _______is a four-pronged fork used for regular meals.
Technology and Livelihood Education – Household Services 10

QUARTER 3- Module 2
SUMMATIVE EVALUATION

Name:_________________________________________________Date: _____________
Grade/Section:______________________________________________Score_________

Title of the Activity :CHOOSE ME!

Direction: Read and analyse each statement carefully. Write the letter of
the correct answer on your answer sheet.

______1. Which of the following is placed to the right side of a table setting?
A. Dinner knife B. Dinner fork C.. Salad fork D.. Bread
plate
______2. Where in the traditional table setting is the dinner fork placed?
A. Directly above the water glass B. To the right of the dinner plate
C. To the left of the dinner plate D. Directly above the dinner plate
______3. When setting the table for a formal meal, where should the knife be placed?
A. above the dinner plate C. left of the dinner plate
B. right of the dinner plate D. on the dinner
______4. A cup & saucer are needed for an informal meal. Where should the be placed?
A. above the dinner plate C. above the salad plate
B. to the left side of the dinner plate [Link] the right side of the dinner plate
______5. When used in the table setting along with a salad plate, where should the bread and
butter plate be placed?
A. above the forks, to the upper left. [Link] the knife, to the upper left
B. lower left, beside the forks D. toward the center, above the dinner plate
______6. Cups & glasses used for drinking are considered what classification of tableware?
A. beverageware B. dinnerware C. flatware D. hollowware
______7. How wide should each cover be?
A. 15 Inches B. 18 Inches C. 21 Inches D.. 24 inches
______8. Where is a fork positioned in relation to the dinner plate?
A. right of the plate B. left of the plate C. above the plate
______9.  Where is a knife positioned in relation to a dinner plate?
A. left of the plate B. above the plate C. right of the plate
______10.Where is a soup spoon positioned in relation to the dinner plate?
A. right of the fork B. left of the knife C. right of the knife
______11. Which direction does the knife blade face in relation to the dinner plate?
A. toward the plate B. away from the plate C.. either toward or away is acceptable
______12. Where is the bread and butter placed in relation to the dinner plate?
A. directly above [Link] the right C. to the left
______13.Where are glasses positioned in relation to the dinner plate?
A. above on the right B. directly above C. above on the left
______14. Where is the napkin placed in relation to the dinner plate?
A. right of the fork B. left of the fork C. under the knife
______15. How is the butter knife placed in relation to the bread plate?
A. vertically on the plate B. diagonally or horizontally on the plate C. above the
plate
______16.Where is the salad plate positioned in a proper table setting?
A. above the bread plate B. left of the fork C. right of the knife
______17. In a formal setting, where is the dessert spoon placed when soup will also be served
during the meal?
A. to the left of the knife B. to the right of the fork C. horizontal above the plate
______18. How a table will set?
A. the style of service desired B. the food to be served
C. the number of people who will dine D. all of the above

______19. The arrangement for a single diner is called__________.

A. Table setting B. table appointment C.. table cover
______20. Which of the following is the definition of table setting?
I. Laying a table and otherwise known as place setting refers to the way to set a table with
tableware
II. the manner in which the table appointments and foods are arranged on the table or any
surface for dining
III. The layout in which the utensils and ornaments are positioned.
IV. The arrangement for a single diner

A . I, II B. II, III, IV, C . II, IV D. I, II, III, IV

II. ESSAY

1. What is the rule of thumb in table setting?

____________________________________________________________________________
____________________________________________________________________________
__________________________________________________________.
Congratulations! You did a great job! Rest and
relax a while then move on to the next lesson. Good
luck!

Reference :
Learning Material: Household Service 10
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Answer Key :
Summative
1. A
2. C