TLE/TVL
FOOD AND BEVERAGES
SERVICES
Table Appointments and Table Services
PREPARED BY: MS. CHRISTINE PAPA
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Introductory Message
For the Facilitator:
Welcome to the Technical Vocational Education 12 Food and Beverages Services NCII Table
Napkin and Table Skirting
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.
In addition to the material in the main text, you will also see this box in the body of the module:
Notes to the
Teachers
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 the learners as they do the tasks included
in the module.
For the Learner:
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 able to process the contents
of the learning resource while being an active learner.
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This module presents table appointments and table services that are frequently used in table
setup. It is organized to assist you to better understanding to the lesson.
At the end of this module, you are expected to:
• Classify the
• identify the different napkin and table skirting styles.
• Identify the different styles of table skirting.
This module has the following parts and corresponding icons:
In Food and Beverages Services You will know set a table in table appointments and how to give
proper service.
So, before we start our lesson, let Us have a game.
What is Table Appointments and Services
The implements used for dining such as dinnerware (which includes both serving and eating
utensils), beverage utensils, flatware and cutlery, linens, and centerpieces used to set the table
and serve food.
Table Appointments/ Table wares
1. Chinawares or Dinnerware
Any item used in the dining room that are soup plate, service plate, saucer, bread plate, dinner
plate etc. That is made of:
A. Porcelain- Transparent
B. Earthenware- less than transparent
C. Ceramics- clay
D. Melamine- plastics that goes with chinaware
Coverage
1. Place plate/Base plate/Show plate(12"in diameter)
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2. Dinner Plate(10"in diameter)
3. Breakfast/Luncheon plate (9"in diameter)
4. Salad Plate (8-8.5"in diameter)
5. Side Plate/Bread and Butter Plate(7-7.5"in
diameter)
6. Dessert plate (6"in diameter)
7. Soup Plate/Bowl (9" deep/diameter)
8. Fish plate (6"in diameter)
Importance of table appointment
There must be full table sets, including all the required dinnerware, centerpieces, napkins, and condiments.
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Standard of table set up:
1. Completeness
2. Cleanliness and Condition if Equipment
3. Balance and Uniformity
4. Order
5. Eye appeal
6. Timeliness
2. FLATWARES / SILVERWARES / CUTLERIES
SPOONS
1. Dinner Spoon
2. Salad Spoon
3. Soup Spoon
4. Desserts Spoon
5. Teaspoon
6. Demitasse Spoon
FORKS
1. Dinner Fork
2. Salad Fork
3. Fish Fork
4. Dessert Fork
5. Pickles/Cocktail/Ice cream Fork
6. Escargot /Snail Fork
KNIVES
[Link] knife
2. Cheese Knife
3. Oyster Knife
4. Steak knife
5. Salad knife
6. Dinner Knife
7. Butter Spreader
SERVER
1. Soup Laddles
2. Geavy Laddle
3. Serving Fork
4. Fish Serving Knife
5. Slotted Seeving Spoon
6. Seeving Spoon
7. Pie Server
8. Pasta Server
3. GLASSWARES
Four basic types of glasswares
1. Tumbler
2. Footed Glass
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3. Stemware
4. Mug
Glasses
1. Water goblet
[Link] glasses (white, red, champagne)
[Link] glass
4. Highball
5. Collins
6. Zombie
HOLLOWARES
1. Vegetables Dish
2. Soup tureen
3. Platters
4. Coffee Pot and Tea Pot
5. Supreme bowl
6. Water pitcher
7. Chaffing dish
8. Tissue holder
9. Menu holder