Table of Contents
General Overview………………………...........……1
Task Card…………………………………….……...2
Guide Card……………………………………..…....3-31
Activity Card……………………………………..….32
Assessment Card…………………………………....33
Answer Card………………………………………...34-35
Enrichment
Card……………..................................36
Reference Card……………………………………..37
General Overview
Table setting in food and beverage services
aims to equip learners with the skills to
identify essential guidelines and placements
for formal table arrangements, distinguish
between various setup types suited to
different dining events, and accurately
demonstrate the arrangement of tableware
and utensils for diverse dining scenarios
based on service requirements and context.
1
Task Card
at the end of this discussion learners must:
• Identify the essential guidelines and
placements for table appointments in
a formal table setting.
• Differentiate between various types
of table setups (e.g., English,
classroom, cocktail) and explain
their appropriate use for specific
dining events.
• Demonstrate the correct
arrangement of tableware and
utensils for different table setting 2
Table setting
GUIDE– CARD
refers to the
manner in which the table
appointments and foods are
arranged on the table or any
surface for dining
3
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
4
Guidelines in Table
Setting
5
1. One inch away the edge of
plate at the center of the
table.
6
2. The plate is place at the center
of the cover
7
3. The knife is placed at the
right side of the cover an inch
away from the plate, the blade
facing the plate.
8
4. The fork is placed at the
left side of the cover, tines
upward.
9
5. The spoon is placed next to the
knife with the bowl facing up. 1
6. The nap-kin is placed next to
the fork.
1
7. The glass is placed just above
the point of the knife.
1
8. The cup and saucer are placed on
the right side of the cover with the cup
handle turned to the right. 1
9. The butter spreader is placed across
the bread and butter plate.
1
10. The bread & butter plate is
placed at the tip of the fork,
with the butter spreader.
1
11. When a beverage is served with the
dessert, the dessert spoon and fork may be laid
above the plate.
1
TYPES of TABLE SETTING
1
1
English Table Setting
1
2
2
2
2
2
1. Conference/Classroom Set-up
A. Set-up for 3 People
2
B. Classroom Set-up for 7
People
2
C. U-Shaped Set-up
2
D. Hollow Rectangular Set-up
2
2. Cocktail Party Set-up
2
3. Wedding Reception Set-up
3
4. Buffet Set-up
3
ACTIVITY CARD
Name the following types of
table setting.
1. 2. 3.
___________________ __________________ __________________
4.
__________________
5.
__________________
3
ASSESSMENT
CARD
Answer the following questions.
6. How should the glass be
1. Where should the plate be
positioned relative to the knife?
positioned on the table?
7. Where should the cup and saucer
2. On which side of the plate does
be placed in the setup?
the knife go, and which direction
8. Where is the bread and butter
should its blade face?
plate positioned relative to the fork?
3. How should the fork be
9. How is the butter spreader
positioned relative to the plate?
positioned on the bread and butter
4. Where is the spoon placed in
plate?
relation to the knife?
10. When serving dessert with a
5. Where should the napkin be
beverage, where should the dessert
positioned in a standard setup?
spoon and fork be placed?
3
ANSWER CARD
Name the following types of
table setting.
1. American Table 2. English Table 3. French Table
Setting Setting Setting
4. Russian Table
Setting
5. Silver Service/Formal
Table Setting
3
ANSWER CARD
Answer the following questions.
6. The glass is placed just above the tip of
1. The plate should be positioned one the knife.
inch away from the edge at the 7. The cup and saucer are placed to the
center of the table. right of the setup, with the cup handle
2. The knife is placed to the right of facing right.
the plate, with the blade facing the 8. The bread and butter plate is
plate. positioned at the upper left corner, near
3. The fork is positioned to the left of the fork.
the plate, with tines facing upward. 9. The butter spreader is placed
4. The spoon is placed next to the horizontally across the bread and butter
knife, with the bowl facing up. plate.
5. The napkin is positioned next to 10. The dessert spoon and fork are placed
the fork on the left side of the plate. horizontally above the plate when a
dessert and beverage are served.
3
ENRICHMENT CARD
For your next task,
Apply your knowledge of
proper table setting by
physically arranging a
dining table according to
specific guidelines and
event scenarios.
3
REFERENCE CARD
https://
[Link]/fbs-q1-m1-revisedpdf-pdf-fre
[Link]
ILLUSTRATION and PICTURES:
[Link]
PowerPoint.