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    Standard Table Set-Up Presentation

    Uploaded by

    Zenith Joy Tesorio
    The document outlines the standards for table setup in food service, including that all necessary utensils, glassware, and equipment should be clean and in their proper place based on order; cutlery should be spaced evenly and aligned properly from the table edge with consistent setup between tables; and the overall setup should be aesthetically pleasing, completed on time, and meet any client requirements. It discusses the importance of standard table setup in food and beverage service for ensuring completeness, cleanliness, balance, order, and timely presentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Standard Table Set-Up Presentation

    Uploaded by

    Zenith Joy Tesorio
    55 views10 pages
    The document outlines the standards for table setup in food service, including that all necessary utensils, glassware, and equipment should be clean and in their proper place based on order; cutlery should be spaced evenly and aligned properly from the table edge with consistent setup between tables; and the overall setup should be aesthetically pleasing, completed on time, and meet any client requirements. It discusses the importance of standard table setup in food and beverage service for ensuring completeness, cleanliness, balance, order, and timely presentation.

    Original Description:

    Food and Beverage Services Table Set up

    Original Title

    STANDARD TABLE SET-UP PRESENTATION

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    The document outlines the standards for table setup in food service, including that all necessary utensils, glassware, and equipment should be clean and in their proper place based on order; cutlery should be spaced evenly and aligned properly from the table edge with consistent setup between tables; and the overall setup should be aesthetically pleasing, completed on time, and meet any client requirements. It discusses the importance of standard table setup in food and beverage service for ensuring completeness, cleanliness, balance, order, and timely presentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views10 pages

    Standard Table Set-Up Presentation

    Uploaded by

    Zenith Joy Tesorio
    The document outlines the standards for table setup in food service, including that all necessary utensils, glassware, and equipment should be clean and in their proper place based on order; cutlery should be spaced evenly and aligned properly from the table edge with consistent setup between tables; and the overall setup should be aesthetically pleasing, completed on time, and meet any client requirements. It discusses the importance of standard table setup in food and beverage service for ensuring completeness, cleanliness, balance, order, and timely presentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    You are on page 1of 10

    PRAYER

    START
    WHAT IS SERVICE WARE?
    ACTIVITY 1. GIVE ME!
    INSTRUCTION: GIVE YOUR OBSERVATION IN THE RESTAURANT
    OR HOTEL THAT YOU HAVE EXPERIENCED TO DINE IN. WHAT ARE
    THE STANDARD TABLE SET-UP DID YOU OBSERVE?
    STANDARDS OF TABLE SET-UP
    1.COMPLETENESS
    • ALL NEEDED UTENSILS SUCH AS TABLEWARE, GLASSES, AND OTHER
    EQUIPMENT ARE SET-UP ON THE TABLE BEFORE SERVING ORDERS.
    • COFFEE AND TEA MUST GO WITH SUGAR AND MILK/CREAMER.
    • PLACEMATS ARE SET UP WHEN THE TABLE IS NOT COVERED WITH A
    TABLECLOTH.
    • ANY REQUIRED CONDITIONS ARE SET UP BEFORE SERVICES.
    • CLIENT REQUIREMENTS AS STATED IN THE EVENT ORDER ARE AVAILABLE
    AND PROPERLY INSTALLED BEFORE THE START OF THE FUNCTION.
    • IF THE FREE SET-UP IS REQUIRED, THE ADDITIONAL CUTLERIES ARE TO BE
    ADDED TO THE SET-UP ONCE THE ORDER HAS BEEN TAKEN. THIS MUST
    BE DONE BEFORE SERVING ORDERS.
    2.CLEANLINES AND CONDITION OF EQUIPMENT

    • ALL PRE-SET EQUIPMENT MUST BE IMMACULATELY CLEAN,


    SANITIZED,
    WIPED DRY, AND FREE OF SPOTS OF WATERMARKS.
    • THERE BE NO WOBBLY TABLES AND CHAIRS.
    • THERE IS NO CHIPPED, CRACKED, OR STAINED
    GLASSWARE.
    • NO DAMAGED, BROKEN, OR DISTORTED CUTLERIES ARE
    SET-UP ON THE TABLE.
    • LINEN IS FRESH, CLEAN, AND IRONED, WITHOUT HOLES,
    SPOTS, OR STAINS.
    • PLACEMATS ARE CLEAN AND WITHOUT FOUL ODOR.
    3.BALANCE AND UNIFORMITY

    • THERE IS EVEN SPACING BETWEEN CHAIRS AND COVERS.


    • CUTLERIES ARE SPACED AT LEAST ½ INCH FROM THE EDGE.
    • FOR THE SAME ORDER OF DRINK OR FOOD, SET-UP
    THESAME GLASS AND CUTLERIES IN ALL TABLES.
    • CUTLERIES ARE ALIGNED PROPERLY EQUIDISTANT FROM
    THE EDGE.
    4.ORDER

    • ALL SERVICE EQUIPMENT IS PLACED ON THE APPROPRIATE SIDE OF


    THE COVER.
    • GLASSES, CUPS WITH SAUCERS, SPOONS, KNIVES, AND COCKTAIL
    FORKS ARE PLACED ON THE RIGHT SIDE.
    • FORKS AND SIDE DISHES ARE PLACED ON THE LEFT SIDE EXCEPT FOR
    THE COCKTAIL FORK.
    • FOLDED NAPKINS ARE PLACED ON THE LEFT SIDE UNDERNEATH THE
    FORK.
    • WATER GLASSES ARE SET-UP ON THE RIGHT SIDE, ABOUT AN INCH ON
    TOP OF THE DINNER KNIFE.
    • REQUIRED CONDIMENTS AND FLOWER VASES ARE PLACED AT THE
    CENTER OF THE TABLE.
    • THE CUTLERIES ARE ARRANGED IN PROPER SEQUENCE FOLLOWING
    THEORDER BY WHICH EACH COURSE WILL BE SERVED.
    5.AESTHETIC APPEAL
    • THE WHOLE SET-UP LOOKS PRESENTABLE.
    • PRESIDENTIAL AND BUFFET TABLES ARE SKIRTED FOR
    BANQUET FUNCTIONS.
    • APPROPRIATE COLOR COMBINATIONS ARE USED.
    • NO EYESORE SUCH AS DIRTY LINES AND STACKS OF EXTRA
    TABLES AND
    CHAIRS ARE SEEN IN THE DINING AREA.
    • APPROPRIATE CENTERPIECES AND OTHER DECORS ARE
    USED.
    6.TIMELINESS
    • SET-UP IS COMPLETED ON TIME AT LEAST 30 MINUTES
    BEFORE THE START OF OPERATIONS OR BANQUET
    FUNCTIONS.
    WHY STANDARD SET-UP IS IMPORTANT IN FOOD AND
    BEVERAGE SERVICES?
    ASSIGNMENT:

    WHAT IS ALA CARTE SETTING?

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