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Table Set - Up IN Food and Beverage Present

The document outlines the standards for table setup in food and beverage service, emphasizing completeness, cleanliness, balance, order, aesthetic appeal, and timelines. It details the necessary utensils, arrangement, and conditions required for an effective setup prior to serving. Proper execution of these standards ensures a pleasant dining experience for customers.

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leahrepeso04
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2 views7 pages

Table Set - Up IN Food and Beverage Present

The document outlines the standards for table setup in food and beverage service, emphasizing completeness, cleanliness, balance, order, aesthetic appeal, and timelines. It details the necessary utensils, arrangement, and conditions required for an effective setup prior to serving. Proper execution of these standards ensures a pleasant dining experience for customers.

Uploaded by

leahrepeso04
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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TABLE SET – UP

IN
FOOD AND BEVERAGE
PRESENT
• TABLE SET- UP
• THE STANDARD SETUP OF RESTAURANT AND FUNCTION ROOM VERY DEPENDENT
TYPE OF SERVICE AND THE REQUIREMENTS OF CUSTOMERS.
STANDARDS OF TABLE SET-UP
1. COMPLETENESS
• ALL NEEDED UTENSILS SUCH AS TABLEWARE, GLASSES AND OTHER EQUIPMENT
ARE
SET UP ON THE TABLE PRIOR TO SERVING ORDERS.
• COFFEE OR TEA MUST GO WITH SUGAR AND MILK /CREAM.
• PLACEMATS ARE SET UP WHEN THE TABLE IS NOT COVERED WITH A TABLECLOTH.
• ANY REQUIRED CONDITION ARE SET UP BEFORE SERVICES.
• CLIENT REQUIREMENT AS STATED IN THE EVENT ORDER ARE AVAILABLE AND
PROPERLY INSTALLED BEFORE THE START OF THE FUNCTION.
• IF PRE SET-UP IS REQUIRED, THE ADDITIONAL CULTLIRIES ARE TO BE ADDED TO
THE SETUP ONCE HAS BEEN TAKEN. THIS MUST BE DONE PRIOR TO BE SERVING
ORDERS.
2. CLEANLINESS AND CONDITIONS OF EQUIPMENT
• ALL PRE- SET UP EQUIPMENT MUST BE IMMACULATELY CLEAN, SANITIZED,
WIPED DRY AND
FREE OF SPOTS OR WATERMARKS. THERE ARE NO WOBBLY TABLES AND
CHAIRS.
• THERE ARE 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 SPORTS AND STAINS.
• PLACEMATS ARE CLEAN AND WITHOUT FOUL ODOR.
3. BALANCE AND UNIFORMITY
• THERE IS EVEN SPACING BETWEEN CHAIRS AND COVERS.
• CUTLERIES ARE SPACED AND LEAST ½ INCH FROM THE EDGE.
• FOR THE SAME ORDER OF DRINK OR FOOD, SET UP THE SAME
GLASS AND CUTLERIES IN ALL TABLES.
• CUTLERIES ARE ALIGNED PROPERLY EGUIDISTANT 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.
• FORK AND SIDE DISHES ARE PLACED ON THE LEFT SIDE EXCEPT FOR THE COCKTAIL FORK.
• FOLDED PAPER 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 BASES ARE PLACED AT THE CENTER OF THE TABLE.
• THE CUTLERIES ARE ARRANGED IN PROPER SEQUENCE FOLLOWING THE ORDER BY WHICH
EACH COURSE WILL BE SERVED.
5. AESTHETIC APPEAL
• THE WHOLE SET UP LOOKS PRESENTABLE.
• PRESIDENTIAL AND BUFFET TABLES ARE SKIRTED FOR BOUQUET FUNCTION.
• APPROPRIATE COLOR COMBINATION ARE USED.
• NO I SURE SUCH AS DIRTY LINENS, STOCKS OF EXTRA TABLES AND CHAIRS,
ARE SEEN IN THE DINING AREA.
6. TIMELINES
• SET UP IS COMPLETED ON TIME AT LET 30 MINUTES PRIOR
TO THE START OF OPERATION OR BOUQUET FUNCTIONS
THANK FOR LESSENING
OUR DEMO TODAY…

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