GROUP-2-PREPARE-THE-DINING-ROOM-OR-RESTAURANT-FOR-SERVICE.pdf
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Aug 21, 2024
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About This Presentation
Hospitality Management
Slide Content
PREPARE THE DINING ROOM OR
RESTAURANT FOR SERVICE
GROUP 2 PRESENTATION
RESTAURANT FOR SERVICE
GROUP 2 PRESENTATION
INTRODUCTION:
At this time, Food and Beverage Service Industry is
continuously developing and improving its ways to become
more competitive and more competing in the market. It
innovates different processes on how to execute its work
excellently. Every establishments has its own unique type of
service on how they will make guests feel satisfied for the
products and services that it is offering.
At this time, Food and Beverage Service Industry is
continuously developing and improving its ways to become
more competitive and more competing in the market. It
innovates different processes on how to execute its work
excellently. Every establishments has its own unique type of
service on how they will make guests feel satisfied for the
products and services that it is offering.
•
LESSON 1: TAKE TABLE RESERVATIONS
OBJECTIVES:
-In this chapter, you will learn how to do the basic procedures and
techniques in the dining area with regards to the Food and Beverage
-At the end of the session students will be able to:
➤learn the right procedures in table reservations for restaurants
-learn the telephone etiquettes in answering a phone call for the guest:
> have the knowledge on how to handle an upset guest;
and be able to take a reservation through phone calls of the guests
LESSON 1: TAKE TABLE RESERVATIONS
OBJECTIVES:
-In this chapter, you will learn how to do the basic procedures and
techniques in the dining area with regards to the Food and Beverage
-At the end of the session students will be able to:
➤learn the right procedures in table reservations for restaurants
-learn the telephone etiquettes in answering a phone call for the guest:
> have the knowledge on how to handle an upset guest;
and be able to take a reservation through phone calls of the guests
TABLE RESERVATIONS PROCEDURE FOR RESTAURANTS
1. Answering the Telephone
2. Acknowledging a Reservation Request:
3. Taking the Table Reservation details
a. Standard questions
b. Check the reservation book
c .Returning to the caller
d . confirming the details
e.Sayinggoodbye
f. When a table is not available or where the guest wants one g. Offering an alternative
h. Process forreconfirmingarestauranttable reservation request :standard reconfirmation
.
4. Offering an Alternative
1. Answering the Telephone
2. Acknowledging a Reservation Request:
3. Taking the Table Reservation details
a. Standard questions
b. Check the reservation book
c .Returning to the caller
d . confirming the details
e.Sayinggoodbye
f. When a table is not available or where the guest wants one g. Offering an alternative
h. Process forreconfirmingarestauranttable reservation request :standard reconfirmation
.
4. Offering an Alternative
TELEPHONE ETIQUETTE MADE SIMPLE 1. Anyone who is part of organization and who
answers the phone should be trained to use proper telephone etiquette and treat each
caller with courtesy and professionalism.
TELEPHONE ETIQUETTE MADE SIMPLE
1. Anyone who is part of the organization and who answers the phone should be trained to
use proper telephone etiquette and treat each caller with courtesy and professionalism.
2. Regardless of which department the employee belongs to, all staff who interacts with the
guests using the telephone need to understand how to deliver superior guest service.
3. Front desk associates, restaurant staff (including food servers and managers) room service
order fakers, reservation agents PBX operators, etc. are all in a position to increase the
perception of service and drive profits by simply being properly trained.
5. All phone calls should be answered by the third ring.
6. The first rule of telephone etiquette is to be polite and speak with a "smile" in your voice.
7. Answer the call promptly and with an enthusiastic, standardized greeting to establish a
positive first impression to the guest.
8. "Using a person's name is the most valuable (and freel) tool you can utilize to make the
guests feel valuable, whether the interaction is conducted via telephone or in person
9. Avoid placing callers on hold unless you absolutely must do so. When placing a guest on
hold, be courteous and ask if it is ok to do so prior to actually pressing the hold button.
10. Train the staffs to be active listeners.
11. Avoid common words and slang such as yep, yeah, nope, uh-huh, sure no problem, um,
yaknow, etc.
12. Make sure all key information is accurately and properly noted.
13. When ending a guest call, always stay on the line and only hang up after the guest has
done so first.
14. Lastly, ensure the telephone is only used only for business purposes.
answers the phone should be trained to use proper telephone etiquette and treat each
caller with courtesy and professionalism.
TELEPHONE ETIQUETTE MADE SIMPLE
1. Anyone who is part of the organization and who answers the phone should be trained to
use proper telephone etiquette and treat each caller with courtesy and professionalism.
2. Regardless of which department the employee belongs to, all staff who interacts with the
guests using the telephone need to understand how to deliver superior guest service.
3. Front desk associates, restaurant staff (including food servers and managers) room service
order fakers, reservation agents PBX operators, etc. are all in a position to increase the
perception of service and drive profits by simply being properly trained.
5. All phone calls should be answered by the third ring.
6. The first rule of telephone etiquette is to be polite and speak with a "smile" in your voice.
7. Answer the call promptly and with an enthusiastic, standardized greeting to establish a
positive first impression to the guest.
8. "Using a person's name is the most valuable (and freel) tool you can utilize to make the
guests feel valuable, whether the interaction is conducted via telephone or in person
9. Avoid placing callers on hold unless you absolutely must do so. When placing a guest on
hold, be courteous and ask if it is ok to do so prior to actually pressing the hold button.
10. Train the staffs to be active listeners.
11. Avoid common words and slang such as yep, yeah, nope, uh-huh, sure no problem, um,
yaknow, etc.
12. Make sure all key information is accurately and properly noted.
13. When ending a guest call, always stay on the line and only hang up after the guest has
done so first.
14. Lastly, ensure the telephone is only used only for business purposes.
TAKING RESERVATIONS IN THE RESTAURANT
When guests come to your restaurant, you should treat them as if they are friends visiting
your home.
1. Exceptional Quality When customers come through your doors, they expect quality in every aspect of the
restaurant.
2. Food Quality Food and beverages are probably the biggest indicator of quality that a customer notices.
a. Be sure to follow proper first-in, first-out (FIFO) rotation with all food products.
b. Properly label and date all food products.
c. Never serve food that has expired.
d. Prepare products safely, avoiding cross-contamination with dangerous bacteria or cross-contact with allergens.
e. Wash hands before and after handling food products.
f. Prepare and serve foods at proper, safe temperatures.
3. Quality Atmosphere When guests enter your restaurant, they should feel as though they are in a special,
comfortable place
a. Make Deliberate Choices with Lighting.
b. Choose Music Carefully
Make sure the volume of your music is audible but not distracting
c. Decorate Appropriately. Decorate your restaurant with a special, unique theme or focal point.
d. Keep the Restaurant Spotless. Even a quick-service restaurant needs to demonstrate a high standard of cleanliness for customers to
feel good about the quality of food.
e. Maintain the Temperature. Maintain a comfortable inside temperature in your building. 70°F is usually acceptable.
4. Memorable Service Perhaps even more important than
food quality is the service the customers experience from the time they enter
the restaurant until the time they walk out the doors.
When guests come to your restaurant, you should treat them as if they are friends visiting
your home.
1. Exceptional Quality When customers come through your doors, they expect quality in every aspect of the
restaurant.
2. Food Quality Food and beverages are probably the biggest indicator of quality that a customer notices.
a. Be sure to follow proper first-in, first-out (FIFO) rotation with all food products.
b. Properly label and date all food products.
c. Never serve food that has expired.
d. Prepare products safely, avoiding cross-contamination with dangerous bacteria or cross-contact with allergens.
e. Wash hands before and after handling food products.
f. Prepare and serve foods at proper, safe temperatures.
3. Quality Atmosphere When guests enter your restaurant, they should feel as though they are in a special,
comfortable place
a. Make Deliberate Choices with Lighting.
b. Choose Music Carefully
Make sure the volume of your music is audible but not distracting
c. Decorate Appropriately. Decorate your restaurant with a special, unique theme or focal point.
d. Keep the Restaurant Spotless. Even a quick-service restaurant needs to demonstrate a high standard of cleanliness for customers to
feel good about the quality of food.
e. Maintain the Temperature. Maintain a comfortable inside temperature in your building. 70°F is usually acceptable.
4. Memorable Service Perhaps even more important than
food quality is the service the customers experience from the time they enter
the restaurant until the time they walk out the doors.
5. How to Speak with Customers-In any restaurant or food service environment, speaking to
customers should always involve the utmost respect and courtesy
7. How to Serve and Clear Food Serving etiquette varies depending on the restaurant serving type.
The restaurant types where this matters the most are upscale or fine dining
restaurants. Managers should train their servers in proper table etiquette if they are unsure of how to
proceed in a serving or clearing situation.
a. Serve in the Appropriate Order.
b. Serve and Clear Food from the Left.
c. Serve and Pour Beverages from the Right.
d. Serve the Correct Order to each Guest.
e. Never Rush a Party to Finish.
f. Clear All Plates at the Same Time.
8. Speed of Service Speed of service is an important phrase in most quick-service and fast-
casual restaurants.
Speed of service is integral to a positive dining experience no matter what the restaurant
service type is.
9. Caring for Upset Customers. Now and again there are bound to be problems. A customer
may be dissatisfied with his meal or may find the quality to be below his standards
Sometimes guests will find the need to vent anger or annoyance before the problem can be
resolved.
customers should always involve the utmost respect and courtesy
7. How to Serve and Clear Food Serving etiquette varies depending on the restaurant serving type.
The restaurant types where this matters the most are upscale or fine dining
restaurants. Managers should train their servers in proper table etiquette if they are unsure of how to
proceed in a serving or clearing situation.
a. Serve in the Appropriate Order.
b. Serve and Clear Food from the Left.
c. Serve and Pour Beverages from the Right.
d. Serve the Correct Order to each Guest.
e. Never Rush a Party to Finish.
f. Clear All Plates at the Same Time.
8. Speed of Service Speed of service is an important phrase in most quick-service and fast-
casual restaurants.
Speed of service is integral to a positive dining experience no matter what the restaurant
service type is.
9. Caring for Upset Customers. Now and again there are bound to be problems. A customer
may be dissatisfied with his meal or may find the quality to be below his standards
Sometimes guests will find the need to vent anger or annoyance before the problem can be
resolved.
LESSON 2: PREPARE SERVICE STATIONS
AND EQUIPMENT
PREPARATION BEFORE SERVICE There are lots of things to consider before a restaurant opens for the guest or
customer, especially at the dining area which is very visible to the guest. Still, the whole part of the
establishment should be prepared to have a smooth flow of operating services to the guest, As a service staff,
there are plenty of tasks to be done before the service:
AND EQUIPMENT
PREPARATION BEFORE SERVICE There are lots of things to consider before a restaurant opens for the guest or
customer, especially at the dining area which is very visible to the guest. Still, the whole part of the
establishment should be prepared to have a smooth flow of operating services to the guest, As a service staff,
there are plenty of tasks to be done before the service:
PREPARATION BEFORE THE SERVICE
1.The restaurant or the whole establishment from the parking area up to the back
area is in a state of readiness before the service session start.
2. The floor or carpet from the door entrance to the dining area is already clean
and dry.
3. The tables and linen are clean. First thing to check is the visibility of
cleanliness of the dining area to the guest.
5. Chairs are properly arranged according to its position and dust-free. 6. For the
table set up. it should be organized and pleasing.
7. The silver is polished and the chinaand crockery are spotless to be served.
Sugar cubes, butter and butter plates are properly placed.
1.The restaurant or the whole establishment from the parking area up to the back
area is in a state of readiness before the service session start.
2. The floor or carpet from the door entrance to the dining area is already clean
and dry.
3. The tables and linen are clean. First thing to check is the visibility of
cleanliness of the dining area to the guest.
5. Chairs are properly arranged according to its position and dust-free. 6. For the
table set up. it should be organized and pleasing.
7. The silver is polished and the chinaand crockery are spotless to be served.
Sugar cubes, butter and butter plates are properly placed.
SOPor Standard Operating Procedure
is the most important guide for any service operation.
It serves as a foundation of basic step by step instructions
to help workers to achieve the efficiency and uniformity of
the performance while reducing any problem such as
miscommunication that may lead to the establishment’s
failure and also to comply to the industry's regulations.
The Mise-en-place means "putting in place" or "everything in its place". It refers to the set up
required before the operationstarts. It is also his/her task to pick up the washed chinaware from
shelves located at the dish-washing area and make sure that it is delivered to the polishing area in which
there is already a prepared hot water in a stainless steel pot, and using a chinaware towel to polish it.
After the chinaware is being polished, it is delivered to the service station using trays.
is the most important guide for any service operation.
It serves as a foundation of basic step by step instructions
to help workers to achieve the efficiency and uniformity of
the performance while reducing any problem such as
miscommunication that may lead to the establishment’s
failure and also to comply to the industry's regulations.
The Mise-en-place means "putting in place" or "everything in its place". It refers to the set up
required before the operationstarts. It is also his/her task to pick up the washed chinaware from
shelves located at the dish-washing area and make sure that it is delivered to the polishing area in which
there is already a prepared hot water in a stainless steel pot, and using a chinaware towel to polish it.
After the chinaware is being polished, it is delivered to the service station using trays.
As a Service Staff, there are lots of Standard Operating Procedure to be followed in any task. Also sanitation is a very important to consider especially in different items or tools that the
establishment may be using for service.
1. For Glassware
a. Pick up all the washed glassware from the shelves and deliver them to the polishing area by using glass racks.
b. Steam the glasses in/over hot water in a stainless still and polish them using glass towels.
c. Check the glasses to make sure it has no chips, scratches, lipstick marks, or any kinds of stain,
d. After checking, hold it by the stem or base with a glass towel.
e. Deliver the sanitized glasses to the service station using appropriate trays.
2. For Flatware such as Spoon, Fork, Knife...
a. Pick up and deliver the washed flatware from the dishwashing area to the polishing area using trays or racks.
b. Prepare hot water in a stainless steel pot and put the flatware into it before polishing using a silverware towel.
c. Check the item for any damage, bends or scratches..
d. After polishing, hold with a cleaning towel and deliver to the service station using the appropriate trays.
e. Make sure all flatware is placed neatly in the assigned service station drawers.
3. Condiments and Sauce Bottle:
a. Collect all the sauce bottles and transfer the contents from bottle to bottle until full according to its brand.
b. Wipe the top with a wet clean cloth and the entire bottle if dirty.
establishment may be using for service.
1. For Glassware
a. Pick up all the washed glassware from the shelves and deliver them to the polishing area by using glass racks.
b. Steam the glasses in/over hot water in a stainless still and polish them using glass towels.
c. Check the glasses to make sure it has no chips, scratches, lipstick marks, or any kinds of stain,
d. After checking, hold it by the stem or base with a glass towel.
e. Deliver the sanitized glasses to the service station using appropriate trays.
2. For Flatware such as Spoon, Fork, Knife...
a. Pick up and deliver the washed flatware from the dishwashing area to the polishing area using trays or racks.
b. Prepare hot water in a stainless steel pot and put the flatware into it before polishing using a silverware towel.
c. Check the item for any damage, bends or scratches..
d. After polishing, hold with a cleaning towel and deliver to the service station using the appropriate trays.
e. Make sure all flatware is placed neatly in the assigned service station drawers.
3. Condiments and Sauce Bottle:
a. Collect all the sauce bottles and transfer the contents from bottle to bottle until full according to its brand.
b. Wipe the top with a wet clean cloth and the entire bottle if dirty.
c. Prepare hot water in a stainless steel pot and put all the sauce bottle caps into it for about 10 minutes. Wipe them with a clean wet cloth and polish them with a dry towel.
d. Deliver the bottles to the service station after drying and cleaning.
4. Salt and Pepper Set (cruet set):
a. Collect all salt and pepper containers and remove the content to clean the exterior of the containers.
b. Refill with new salt and pepper until 90% full as its capacity.
c. Wipe and polish the caps by checking that holes are clear, and deliver them to the service station after drying and cleaning.
5. Napkin Folding.
a.Pick up fresh napkins from the linen room before the operation or of an authorized hour.
b. Fold the napkins neatly according to the Manager's Supervisor’s instructions.
c. Deliver to the service station after folding.
After sanitizing, fill up the service station and organize the following Items according to its designated par stock:
1. Water pitchers should be placed at the top of shelves near the bar counter
2. Sugar bowls should be placed at the second layer of the condiment shelves or drawer.
3. Sauce bottles should be placed under the sugar bowls shelve layer.
4. Table clothes should be placed under the bar counter drawer.
5. Matches were placed at the top of the condiment drawer or shelve.
6. Flatware should have its own container or shelve beside the bar counter,
d. Deliver the bottles to the service station after drying and cleaning.
4. Salt and Pepper Set (cruet set):
a. Collect all salt and pepper containers and remove the content to clean the exterior of the containers.
b. Refill with new salt and pepper until 90% full as its capacity.
c. Wipe and polish the caps by checking that holes are clear, and deliver them to the service station after drying and cleaning.
5. Napkin Folding.
a.Pick up fresh napkins from the linen room before the operation or of an authorized hour.
b. Fold the napkins neatly according to the Manager's Supervisor’s instructions.
c. Deliver to the service station after folding.
After sanitizing, fill up the service station and organize the following Items according to its designated par stock:
1. Water pitchers should be placed at the top of shelves near the bar counter
2. Sugar bowls should be placed at the second layer of the condiment shelves or drawer.
3. Sauce bottles should be placed under the sugar bowls shelve layer.
4. Table clothes should be placed under the bar counter drawer.
5. Matches were placed at the top of the condiment drawer or shelve.
6. Flatware should have its own container or shelve beside the bar counter,
7. Toothpick holders should be placed at the top of the condiments drawer.
8. Salt and pepper sets should be placed also at the top of the condiments drawer.
9. Ashtrays should be placed at the top of the condiments drawer.
10. Coffee cups should have their own drawer beside the glass racks.
11. Service trays should always be present at the dispatching area or bar counter.
12. Water goblets should be properly placed at glass racks
There are 2 cleaning tips to wash the dishes easily but surely.
Commercial Dishwashers
Using a chemical sanitizing dishwasher or hot water sanitizing dishwasher to clean tableware. Make sure to follow the state and local health department requirements and also the instructions
suggested by the manufacturer. Then use the appropriate cleaning sanitation supplies or equipment to make sure your dishes are clean, shiny and sanitary.
8. Salt and pepper sets should be placed also at the top of the condiments drawer.
9. Ashtrays should be placed at the top of the condiments drawer.
10. Coffee cups should have their own drawer beside the glass racks.
11. Service trays should always be present at the dispatching area or bar counter.
12. Water goblets should be properly placed at glass racks
There are 2 cleaning tips to wash the dishes easily but surely.
Commercial Dishwashers
Using a chemical sanitizing dishwasher or hot water sanitizing dishwasher to clean tableware. Make sure to follow the state and local health department requirements and also the instructions
suggested by the manufacturer. Then use the appropriate cleaning sanitation supplies or equipment to make sure your dishes are clean, shiny and sanitary.
Hand Washing Dishes
This process has three steps: Wash, Rinsed, and Sanitized. Sanitizing can be done by using hot water at the proper temperature or chemical sanitizers at the appropriate
concentrations. After washing and sanitizing the dishes, use gloves or clean hands to handle the dishes and air dry in a clean location.
FOOD AND BEVERAGE PERSONNEL
Waiter
The waiter is the person with the most contact with the customers. He/ she deals and interacts with the guests from the moment they arrive at the restaurant, service
throughout the course of meal, billing process and until the moment they leave. And also responsible for the preparation of service operation until the closing time.
Restaurant Manager (Directeur du restaurant)
He/she has an overall responsibility for:
1. The food and beverage service areas from the lounge, floors, grill rooms and the restaurants.
2. Any staff training that may be carried out on/off duty.
3. Setting the standard for service
a. Constructing the duty rosters, holiday lists and hours on/off duty so that all the service areas will run efficiently and smoothly
b. All the restaurant service and general in charge of all persons connected with it.
c. Making arrangements for banquets and private parties.
This process has three steps: Wash, Rinsed, and Sanitized. Sanitizing can be done by using hot water at the proper temperature or chemical sanitizers at the appropriate
concentrations. After washing and sanitizing the dishes, use gloves or clean hands to handle the dishes and air dry in a clean location.
FOOD AND BEVERAGE PERSONNEL
Waiter
The waiter is the person with the most contact with the customers. He/ she deals and interacts with the guests from the moment they arrive at the restaurant, service
throughout the course of meal, billing process and until the moment they leave. And also responsible for the preparation of service operation until the closing time.
Restaurant Manager (Directeur du restaurant)
He/she has an overall responsibility for:
1. The food and beverage service areas from the lounge, floors, grill rooms and the restaurants.
2. Any staff training that may be carried out on/off duty.
3. Setting the standard for service
a. Constructing the duty rosters, holiday lists and hours on/off duty so that all the service areas will run efficiently and smoothly
b. All the restaurant service and general in charge of all persons connected with it.
c. Making arrangements for banquets and private parties.
Head Waiter (MaitreD' Hotel)
Has an overall charge of the staff team in the dining room and responsible for:
1. Checking and making sure that all the duties for the mise-en-place of service are efficiently done.
2. Taking some orders of the guest if station waiter is busy or away.
3. Receiving guest and directing them to their table.
4. Assisting the Restaurant Manager in compiling duty rosters and holiday lists
5. Taking the duties of a Restaurant Manager if he/she is not on duty.
Station Head Waiter (MaitreD' Hotel de Carre)
Has the responsibility of:
1. Serving a set number of tables from one sideboard. This set of tables under his control is called a station that is usually has a set of 4-8 tables in 1 station.
a. Taking food and wine orders from the host that's why a Station Head Waiter should have a good knowledge about food and wineand also its appropriate type of service.
b. Carrying out all the service at the tables with the help of Chef de Rang.
Assistant Station Waiter (Demi Chef de Rang)
This post is usually only found in the continent. This person assists staff in the particular station when necessary.
Assistant Waiter (Commisde Rang)
This person acts by instruction from the Chef de Rang. This person is also known
as Commisde Suite.
Has an overall charge of the staff team in the dining room and responsible for:
1. Checking and making sure that all the duties for the mise-en-place of service are efficiently done.
2. Taking some orders of the guest if station waiter is busy or away.
3. Receiving guest and directing them to their table.
4. Assisting the Restaurant Manager in compiling duty rosters and holiday lists
5. Taking the duties of a Restaurant Manager if he/she is not on duty.
Station Head Waiter (MaitreD' Hotel de Carre)
Has the responsibility of:
1. Serving a set number of tables from one sideboard. This set of tables under his control is called a station that is usually has a set of 4-8 tables in 1 station.
a. Taking food and wine orders from the host that's why a Station Head Waiter should have a good knowledge about food and wineand also its appropriate type of service.
b. Carrying out all the service at the tables with the help of Chef de Rang.
Assistant Station Waiter (Demi Chef de Rang)
This post is usually only found in the continent. This person assists staff in the particular station when necessary.
Assistant Waiter (Commisde Rang)
This person acts by instruction from the Chef de Rang. This person is also known
as Commisde Suite.
1. Mainly fetches and carries food and service items
2. Responsible for giving food checks to the kitchen
3. Clears tables after each course 4. Cleaning and other preparatory tasks during mise-en-place
Apprentice (Debarraseur)
Also known as learner.
1. Make sure that the sideboard is filled with equipment 2. Helps and contributes in doing tasks during mise-en-place
3. May also look after and serve hors d'oeuvre, cold sweets or assorted cheeses
Carver (Trancheur)
He is responsible for the carving trolley and the carving of joints at the table required. This post is usually associated with gueridon service. He will plate up each portion with the appropriate
accompaniments.
Wine Waiter (sommelier)
This person is responsible for the service of all alcoholic beverages during the service of meals.
1. Must have the selling skill
2. Must have excellent knowledge of all drinks served in the restaurant
3. Must have good knowledge of the best wine to go with certain foods
4. Must be aware of the licensing laws in respect of the and area. particular establishment
2. Responsible for giving food checks to the kitchen
3. Clears tables after each course 4. Cleaning and other preparatory tasks during mise-en-place
Apprentice (Debarraseur)
Also known as learner.
1. Make sure that the sideboard is filled with equipment 2. Helps and contributes in doing tasks during mise-en-place
3. May also look after and serve hors d'oeuvre, cold sweets or assorted cheeses
Carver (Trancheur)
He is responsible for the carving trolley and the carving of joints at the table required. This post is usually associated with gueridon service. He will plate up each portion with the appropriate
accompaniments.
Wine Waiter (sommelier)
This person is responsible for the service of all alcoholic beverages during the service of meals.
1. Must have the selling skill
2. Must have excellent knowledge of all drinks served in the restaurant
3. Must have good knowledge of the best wine to go with certain foods
4. Must be aware of the licensing laws in respect of the and area. particular establishment
Lounge Staff (Chef de Salle)
This staff plays a specific duty in a first-class establishment only that deaswith lounge service which is responsible for serving morning coffee, afternoon tea and other drinks in other areas of
a hotel outside the restaurant
Floor Waiter (Chef d'etage)
Floor Service Staff is often responsible for a complete floor in an establishment such as serving light meals and drinks to the guests. But as a Floor Service Statt, he/she must have knowledge
of food and drinks that may be alcoholic or non alcoholic served in the establishment.
Buffet Chef (Chef de Buffet)
He is in charge of food menu for the buffet in the room, from its presentation to the flow of service and performance.
Cashiers
This person is responsible for keeping all the earnings of the food and beverage operations. Including the making and releasing of bills from food and drink checks. Nowadays, it is done by
different advanced technology such as electronic posting system (ePOS); a machine where everything is recorded after the guest has taken orders and easily total up when the guest asks for
the bill.
Bus Boy (Commis/Runner)
He assists the waiters in the operation of the station such as taking order tickets to the kitchen and reassembles the table settings and he makes sure to restock the sideboards,
Function Catering/Banqueting Staff
Number of staff depends on the size of the establishment and also to the number of guest they will assist. If it is a large establishment, they will need a lot of staff to attend to the guests and
also if the number of guests is not that big, it will only be needing a few number of servers. Most of the banqueting staff is engaged on a casual basis or temporary occasion except for the
banqueting manager and a few other assistants as well as waiters who are the permanent staff.
This staff plays a specific duty in a first-class establishment only that deaswith lounge service which is responsible for serving morning coffee, afternoon tea and other drinks in other areas of
a hotel outside the restaurant
Floor Waiter (Chef d'etage)
Floor Service Staff is often responsible for a complete floor in an establishment such as serving light meals and drinks to the guests. But as a Floor Service Statt, he/she must have knowledge
of food and drinks that may be alcoholic or non alcoholic served in the establishment.
Buffet Chef (Chef de Buffet)
He is in charge of food menu for the buffet in the room, from its presentation to the flow of service and performance.
Cashiers
This person is responsible for keeping all the earnings of the food and beverage operations. Including the making and releasing of bills from food and drink checks. Nowadays, it is done by
different advanced technology such as electronic posting system (ePOS); a machine where everything is recorded after the guest has taken orders and easily total up when the guest asks for
the bill.
Bus Boy (Commis/Runner)
He assists the waiters in the operation of the station such as taking order tickets to the kitchen and reassembles the table settings and he makes sure to restock the sideboards,
Function Catering/Banqueting Staff
Number of staff depends on the size of the establishment and also to the number of guest they will assist. If it is a large establishment, they will need a lot of staff to attend to the guests and
also if the number of guests is not that big, it will only be needing a few number of servers. Most of the banqueting staff is engaged on a casual basis or temporary occasion except for the
banqueting manager and a few other assistants as well as waiters who are the permanent staff.
LESSON 3: SET UP THE TABLES IN THE DINING
AREA
AREA
An appealing table adds to the enjoyment of a meal. "Table appointments “are the items the items used to set a table. A place settingeda "place
setinableappointments person to set cludesthe following apps is all the items each prevarfor each eating. This includes appointmeme
1.Dinnerware (plates, cups, saucers, and bowls);
2. Glassware (glasses of all shapes and sizes);
3. Flatware (forks, spoons, and knives);
4. Napkins:
5. Centerpiece: and
6. Placemats or tablecloths, optional.
Three Components of a Place Setting
1.Dinnerware
bowls, plates, saucers, cups, platters and other serving pieces
2. Flatware
Dinner and steak knives, butter; dinner fork, salad/dessert; soup, dessert and teaspoons.
3. Glassware
Water goblet, milk and wine glasses, sherbet glass
DINNERWARE
Dinnerware is a common name given to breakfast plates, side plates, soup bowls, cereal bowls, dinner plates and dessert plates.
The materials used for dinnerware are china, plastic and ceramics.
setinableappointments person to set cludesthe following apps is all the items each prevarfor each eating. This includes appointmeme
1.Dinnerware (plates, cups, saucers, and bowls);
2. Glassware (glasses of all shapes and sizes);
3. Flatware (forks, spoons, and knives);
4. Napkins:
5. Centerpiece: and
6. Placemats or tablecloths, optional.
Three Components of a Place Setting
1.Dinnerware
bowls, plates, saucers, cups, platters and other serving pieces
2. Flatware
Dinner and steak knives, butter; dinner fork, salad/dessert; soup, dessert and teaspoons.
3. Glassware
Water goblet, milk and wine glasses, sherbet glass
DINNERWARE
Dinnerware is a common name given to breakfast plates, side plates, soup bowls, cereal bowls, dinner plates and dessert plates.
The materials used for dinnerware are china, plastic and ceramics.
PLATES
1.Service Plate -Measuring in size from 11 to 14 inches.
The service plate is the largest plate. Before the dinner comes,
the service plate is set up in the center of the cover.
2.Dinner Plate -The dinner plate is used to present the main course at all meals,
formal and informal. It measures from 10.5 to 11.5 inches.
3.Fish Plate The fish plate is a specialized plate about 8 to 9 inches in diameter.
4.Dessert/Salad Plate -The dessert of salad plate is 7 to 8 inches in diameter.
5.Bread Plate Bread -plate is 6 inches in diameter; it is used for serving bread and butter.
6.Saucer Saucer-is 4 inches and it is under liner for coffee. e life of your od in it
7.Oval Platters Oval Platters maybe used for Buttet. Russian Service and Family Service
1.Service Plate -Measuring in size from 11 to 14 inches.
The service plate is the largest plate. Before the dinner comes,
the service plate is set up in the center of the cover.
2.Dinner Plate -The dinner plate is used to present the main course at all meals,
formal and informal. It measures from 10.5 to 11.5 inches.
3.Fish Plate The fish plate is a specialized plate about 8 to 9 inches in diameter.
4.Dessert/Salad Plate -The dessert of salad plate is 7 to 8 inches in diameter.
5.Bread Plate Bread -plate is 6 inches in diameter; it is used for serving bread and butter.
6.Saucer Saucer-is 4 inches and it is under liner for coffee. e life of your od in it
7.Oval Platters Oval Platters maybe used for Buttet. Russian Service and Family Service
6.Saucer Saucer-is 4 inches and it is under liner for coffee. e life of your od in it
7.Oval Platters -maybe used for Buttet. Russian Service and Family Service
BOWLS
There are Three Basic Types of Bowls: 1. Soup bowls (with or without handles)
2. Finger bowls (to rinse finger tips)
3. Ramekins (to hold solid foods) A. Soup Bowls There are seven different types of soup bowls:
A. Soup Bowls
There are seven different types of soup bowls:
1. Soup Plate
Diameter is approximately 9 to 10 inches, the rim is 1 to 2 inches wide, the depth is up to 1½ inches deep, and the well is 6to 7 inches across.
The soup bowl is wide, shallow bowl with a flanged rim that is only used for formal dinner set up.
2. Coupe Soup Bowl
Saucer-like shape approximately 6 to 9 inches across only for informal dining.
3. Soup-cereal bowl
With or without a rim. Soup-cereal bowl is only used at informal meals and used to serve food eaten with a fork (salad or pasta)or eaten with a spoon soup.
7.Oval Platters -maybe used for Buttet. Russian Service and Family Service
BOWLS
There are Three Basic Types of Bowls: 1. Soup bowls (with or without handles)
2. Finger bowls (to rinse finger tips)
3. Ramekins (to hold solid foods) A. Soup Bowls There are seven different types of soup bowls:
A. Soup Bowls
There are seven different types of soup bowls:
1. Soup Plate
Diameter is approximately 9 to 10 inches, the rim is 1 to 2 inches wide, the depth is up to 1½ inches deep, and the well is 6to 7 inches across.
The soup bowl is wide, shallow bowl with a flanged rim that is only used for formal dinner set up.
2. Coupe Soup Bowl
Saucer-like shape approximately 6 to 9 inches across only for informal dining.
3. Soup-cereal bowl
With or without a rim. Soup-cereal bowl is only used at informal meals and used to serve food eaten with a fork (salad or pasta)or eaten with a spoon soup.
Measuring 5% to 8% inches in diameter. Slightly narrower and deeper than the coupe plate and soup plate.
4. Covered Soup Bowl
Keeps soup hot from kitchen to table.
Table etiquette requires that guests remove the lid, rest the cover, rim side down, on the side of the underplate, and replace it before the table is cleared.
4% to 6% inches across, and the depth is approximately 2 to 3½ inches.
It is narrower and deeper than a soup plate, a coupe soup bowl, or a soup-cereal bowl.
5. Lug Soup Bowl
Measuring 4% to 5½ inches in diameter and 2½ inches deep.
It is built to oppose oven temperature, it is also known as an onion soup bowl and used to offer an individual serving of French onion soup under the broiler to melt cheese.
6. Cream Soup Bowl
Measures 4 to 5 inches in diameter and it is used to serve a first course of pureed soup at meals with a light menu.
7. Bouillon Cup
Measuring 3% inches in diameter and features a companion saucer about 5 1/ 2 inches across.
It is drunk entirely from the cup or sipped from a spoon, one or the other but never both. When bouillon is drunk from the cup, the cup is held by one or both of the open-loop handles,
whichever is more comfortable.
4. Covered Soup Bowl
Keeps soup hot from kitchen to table.
Table etiquette requires that guests remove the lid, rest the cover, rim side down, on the side of the underplate, and replace it before the table is cleared.
4% to 6% inches across, and the depth is approximately 2 to 3½ inches.
It is narrower and deeper than a soup plate, a coupe soup bowl, or a soup-cereal bowl.
5. Lug Soup Bowl
Measuring 4% to 5½ inches in diameter and 2½ inches deep.
It is built to oppose oven temperature, it is also known as an onion soup bowl and used to offer an individual serving of French onion soup under the broiler to melt cheese.
6. Cream Soup Bowl
Measures 4 to 5 inches in diameter and it is used to serve a first course of pureed soup at meals with a light menu.
7. Bouillon Cup
Measuring 3% inches in diameter and features a companion saucer about 5 1/ 2 inches across.
It is drunk entirely from the cup or sipped from a spoon, one or the other but never both. When bouillon is drunk from the cup, the cup is held by one or both of the open-loop handles,
whichever is more comfortable.
CUPS
The cup is made in seven sizes, eachwith a different volume capacity:
1. Breakfast cup:
2. Mug:
3. Teacup:
4. Coffee cup;
5. Chocolate cup:
6. After-dinner coffee cup;
7. Demitasse cup.
1.Breakfast Cup and Saucer As the popularity of drinking coffee increased in the nineteenth
century.As the popularity of drinking coffee increased in the nineteenth century.
2. Mugs The mug is heavier than a cup, the walls are thicker and regulaseis exenser
3. Teacups Tea is a beverage cooled slightly before drinking, and to release heat.
4. Coffee Cup Coffee is at its peak flavor when served extremely hot.
5. Demitasse Demitassemeans "half cup" in French, and the cup is approximately 2 4 inches in
height and width slightly shier and narrower than the aftersacross coffee cup.
The cup is made in seven sizes, eachwith a different volume capacity:
1. Breakfast cup:
2. Mug:
3. Teacup:
4. Coffee cup;
5. Chocolate cup:
6. After-dinner coffee cup;
7. Demitasse cup.
1.Breakfast Cup and Saucer As the popularity of drinking coffee increased in the nineteenth
century.As the popularity of drinking coffee increased in the nineteenth century.
2. Mugs The mug is heavier than a cup, the walls are thicker and regulaseis exenser
3. Teacups Tea is a beverage cooled slightly before drinking, and to release heat.
4. Coffee Cup Coffee is at its peak flavor when served extremely hot.
5. Demitasse Demitassemeans "half cup" in French, and the cup is approximately 2 4 inches in
height and width slightly shier and narrower than the aftersacross coffee cup.
6. Chocolate Cup Today, hot chocolate is made from powdered cocoa, a thinner beverage than the original drink
Care of Dinnerware
1.Washing Dinnerware in a Dishwasher
2.Washing Dinnerware by Hand
3.Care of Antique Dinnerware 4. Storing Dinnerware "Proper dinnerware care depends on a number of factors, including the care depends on design, whether the dinnerware is dishwasher-
safe or requires hand care, and the methods of storage
Glazes
The ornamentation of dinnerware lies underglaze or over glaze, and sometimes both methods are used. 1. Underglaze ornamentation has a smooth surface and the glaze is not subject to
corrosive food acids or scratches made by normal use of a dinner knife.
2. Overglaze ornamentation is vulnerable to corrosive food acids, and subject to fading in the drying cycle of a dishwasher.
Care foPrecious Metals
1. If you're not sure whether to machine-wash or hand-wash, experiment with a small plate, such as a saucer. Place the plate inthe back of the dishwasher, well away from the
other plates, and leave it in the dishwasher through repeated washings
2. Never place metal-ornamented dinnerware in a microwave oven.
3. In the dishwasher drying cycle, the intense heat turns gold's yellowish color bronze and dulls the finish
Washing Dinnerware in a Dishwasher
The proper care of dinnerware in a dishwasher is as follows:
1.Make sure the bottom of the dishwasher is free of broken glass or a utensil that may fly up and scratch the glaze.
2. Load dinnerware well apart so the vibration of the dishwasher does not make one piece hit and scratch another.
3. To avoid thumb prints and scratches, wait for metal-ornamented ware to cool before wiping or unloading.
4. The buildup of film caused by hard water is eliminated by the addition of two teaspoons of water softener to the rinse cycle.
5. To keep metal decoration from becoming too soft, turn off the dishwasher in the drying cycle.
6. Sudden changes of hot and cold temperatures weaken ceramics.
Care of Dinnerware
1.Washing Dinnerware in a Dishwasher
2.Washing Dinnerware by Hand
3.Care of Antique Dinnerware 4. Storing Dinnerware "Proper dinnerware care depends on a number of factors, including the care depends on design, whether the dinnerware is dishwasher-
safe or requires hand care, and the methods of storage
Glazes
The ornamentation of dinnerware lies underglaze or over glaze, and sometimes both methods are used. 1. Underglaze ornamentation has a smooth surface and the glaze is not subject to
corrosive food acids or scratches made by normal use of a dinner knife.
2. Overglaze ornamentation is vulnerable to corrosive food acids, and subject to fading in the drying cycle of a dishwasher.
Care foPrecious Metals
1. If you're not sure whether to machine-wash or hand-wash, experiment with a small plate, such as a saucer. Place the plate inthe back of the dishwasher, well away from the
other plates, and leave it in the dishwasher through repeated washings
2. Never place metal-ornamented dinnerware in a microwave oven.
3. In the dishwasher drying cycle, the intense heat turns gold's yellowish color bronze and dulls the finish
Washing Dinnerware in a Dishwasher
The proper care of dinnerware in a dishwasher is as follows:
1.Make sure the bottom of the dishwasher is free of broken glass or a utensil that may fly up and scratch the glaze.
2. Load dinnerware well apart so the vibration of the dishwasher does not make one piece hit and scratch another.
3. To avoid thumb prints and scratches, wait for metal-ornamented ware to cool before wiping or unloading.
4. The buildup of film caused by hard water is eliminated by the addition of two teaspoons of water softener to the rinse cycle.
5. To keep metal decoration from becoming too soft, turn off the dishwasher in the drying cycle.
6. Sudden changes of hot and cold temperatures weaken ceramics.
Washing Dinnerware by Hand
Prior to washing delicate dinnerware by hand, rinse off any excess food.
1. Soak food baked in the ware in detergent and hot water (not boiling water), and remove the spot with a plastic pad,
2. Cushion dinnerware in a towel-lined sink, or use a plastic basin. Do this particularly with dinnerware that is decorated with gold, silver, or platinum, soft metals that scratch easily.
3. A reaction can occur between a rubber mat and precious metals that leaves a brown mark on metal-ornamented dinnerware.
4. Be careful of faucet guards.
5. To avoid scratches from abrasive compounds, such as powdered cleanser, use a gentle soap or a mild detergent,
6. To remove stains, such as those made by coffee or tea, or brown spots caused by contact with rusty machine parts or metal pans, choose a nonabrasive cleaner with a creamy
consistency, and apply it with a soft sponge.
7. When a buildup of film occurs, butt delicate dinnerware with a soft lint-free cloth 8. To hide unsightly scratches, use toothpaste as filler and gently rub the marks The paste
hardens in approximately 1 hour
Storing Dinnerware
1. The under rims of dinnerware are unglazed. To protect plates stacked for storage
2. The weight of stacked plates can cause ware to break.
3. The rim is the most vulnerable part of the cup.
4. Plastic storage cases buffer and cushion dinnerware and provide quick reference when labeled for content.
5. Ceramic dinnerware is sensitive to changes in temperature
Glassware
Glasses come in various shapes and sizes, collecting them are called Glassware. They add beauty and height to table setting.
Features of Glassware:
Major Types of Glassware:
1. Tumbler
2. Footed ware
3. Stemware
4. Mug
A tumbler is a flat bottomed glass that is basically a bowl without stem or foot.itssides may be straight, flared or curved.Varioussizes and shapes of tumbler are known by the
names of the drinks they are commonly used or for:
a.Old-fashioned
b. Rock glass.
Prior to washing delicate dinnerware by hand, rinse off any excess food.
1. Soak food baked in the ware in detergent and hot water (not boiling water), and remove the spot with a plastic pad,
2. Cushion dinnerware in a towel-lined sink, or use a plastic basin. Do this particularly with dinnerware that is decorated with gold, silver, or platinum, soft metals that scratch easily.
3. A reaction can occur between a rubber mat and precious metals that leaves a brown mark on metal-ornamented dinnerware.
4. Be careful of faucet guards.
5. To avoid scratches from abrasive compounds, such as powdered cleanser, use a gentle soap or a mild detergent,
6. To remove stains, such as those made by coffee or tea, or brown spots caused by contact with rusty machine parts or metal pans, choose a nonabrasive cleaner with a creamy
consistency, and apply it with a soft sponge.
7. When a buildup of film occurs, butt delicate dinnerware with a soft lint-free cloth 8. To hide unsightly scratches, use toothpaste as filler and gently rub the marks The paste
hardens in approximately 1 hour
Storing Dinnerware
1. The under rims of dinnerware are unglazed. To protect plates stacked for storage
2. The weight of stacked plates can cause ware to break.
3. The rim is the most vulnerable part of the cup.
4. Plastic storage cases buffer and cushion dinnerware and provide quick reference when labeled for content.
5. Ceramic dinnerware is sensitive to changes in temperature
Glassware
Glasses come in various shapes and sizes, collecting them are called Glassware. They add beauty and height to table setting.
Features of Glassware:
Major Types of Glassware:
1. Tumbler
2. Footed ware
3. Stemware
4. Mug
A tumbler is a flat bottomed glass that is basically a bowl without stem or foot.itssides may be straight, flared or curved.Varioussizes and shapes of tumbler are known by the
names of the drinks they are commonly used or for:
a.Old-fashioned
b. Rock glass.
c. Highball
d. Collins
e. Cooler
f. Zombie
g. Pilsner
Glass jiggers and shot glasses are mini-tumblers.
A-Zombleglass (13-14 fl.oz)
B-Oidfashioned/rock glass (6-8 floz) A. B. C. D.
C-Highball glass (8-12 floz.)
D-Collins glass (10-14 fl. oz.) Wheat Beer Glass Pint Glasses Pilsner Juice Glass Granite Glass Shot Glass
D
d. Collins
e. Cooler
f. Zombie
g. Pilsner
Glass jiggers and shot glasses are mini-tumblers.
A-Zombleglass (13-14 fl.oz)
B-Oidfashioned/rock glass (6-8 floz) A. B. C. D.
C-Highball glass (8-12 floz.)
D-Collins glass (10-14 fl. oz.) Wheat Beer Glass Pint Glasses Pilsner Juice Glass Granite Glass Shot Glass
D
1.Flatware is the spoons, forks, and table knives, serving food and serving spoons at table. This is sometimes called Silverware and it refers to the equipment for serving food and eating at table
2. Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should avoid their prolonged contact withthese foods.
3. They are made of silver, stainless steel, wood or plastic.
4. Discolored stainless steel can be cleaned with non-abrasive materials like sifted wood ash.
Parts of Spoon, Fork and Knife
Flatware/Silverware:
Place Fork-for all meals, entree or roast
Salad/Pastry Fork-salad, fish, pies, pastries cold meats
Dinner Fork-essential to the formal dinner where more than one fork is needed, also used as a serving fork
Cake Fork -for desserts and pastries
Fish Fork-used when a fish course is served Hollow Handle
Strawberry Fork-longer three tine fork for fruit/melons
Place Knife-or allmealsentrée or roast-hollow handleIndividualSteak Knife-used at place setting for cutting meats -Hollow Handle
Fish Knife-used when a fish course is served. Hollow Handle
Dinner Knife-essential to the formal dinner where more than one knife is needed.HollowHandle
Tea Knife-butter, jams, jellies marmalades Hollow Handle
Butter Spreade-jams, jellies or for hors d'oeuvres or on a cheese tray
Cream Soup Spoon -soups in dishes or bowls, serving sauces, cereals
2. Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should avoid their prolonged contact withthese foods.
3. They are made of silver, stainless steel, wood or plastic.
4. Discolored stainless steel can be cleaned with non-abrasive materials like sifted wood ash.
Parts of Spoon, Fork and Knife
Flatware/Silverware:
Place Fork-for all meals, entree or roast
Salad/Pastry Fork-salad, fish, pies, pastries cold meats
Dinner Fork-essential to the formal dinner where more than one fork is needed, also used as a serving fork
Cake Fork -for desserts and pastries
Fish Fork-used when a fish course is served Hollow Handle
Strawberry Fork-longer three tine fork for fruit/melons
Place Knife-or allmealsentrée or roast-hollow handleIndividualSteak Knife-used at place setting for cutting meats -Hollow Handle
Fish Knife-used when a fish course is served. Hollow Handle
Dinner Knife-essential to the formal dinner where more than one knife is needed.HollowHandle
Tea Knife-butter, jams, jellies marmalades Hollow Handle
Butter Spreade-jams, jellies or for hors d'oeuvres or on a cheese tray
Cream Soup Spoon -soups in dishes or bowls, serving sauces, cereals
Small Teaspoon-may be used as a child's spoon and as a coffee spoon
Teaspoon -coffee, tea, fruits, and some desserts
Place Spoon-dessert, cereal, soup, small serving spoon
Dessert/Oval Spoon -soups. desserts, cereals small serving.
Demitasse Spoon -after dinner coffee, condiments, caviar
Ice Cream Fork-ice cream pies, cakes, or frozen desserts
Round Bowl Soup Spoon-soups, cereals, small serving spoon
Iced Beverage Spoon-iced coffee or tea, fruit drinks, parfaits
Grapefruit/Melon Spoon-grapefruit, melon, jellies, jams relishes
Individual Salt Spoon-individual serving spoon used with saltcellar
Holloware
Holloware is a tableware such as sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat
plates, and other metal items that go with the dishware on a table. It does not include flatware.
1.Soup Tureen –A tureen is a serving dish for foods such as soup or stews, often shaped as a broad, deep, oval vessel with fixed handles and
a low domed cover with a knob or handle
2. Platters-A large, shallow dish, usually elliptical in shape. for holding and serving food, especially meat or fish.
3. Coffee Pots-A container, usually with a handle and a spout or lip, in which coffee is made or served. or both.
4. Teapots-Teapot is a vessel used for steeping tea leaves or an herbal mix in bollingor near-boiling water, and for serving the resulting
infusion which is called tea.
Teaspoon -coffee, tea, fruits, and some desserts
Place Spoon-dessert, cereal, soup, small serving spoon
Dessert/Oval Spoon -soups. desserts, cereals small serving.
Demitasse Spoon -after dinner coffee, condiments, caviar
Ice Cream Fork-ice cream pies, cakes, or frozen desserts
Round Bowl Soup Spoon-soups, cereals, small serving spoon
Iced Beverage Spoon-iced coffee or tea, fruit drinks, parfaits
Grapefruit/Melon Spoon-grapefruit, melon, jellies, jams relishes
Individual Salt Spoon-individual serving spoon used with saltcellar
Holloware
Holloware is a tableware such as sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat
plates, and other metal items that go with the dishware on a table. It does not include flatware.
1.Soup Tureen –A tureen is a serving dish for foods such as soup or stews, often shaped as a broad, deep, oval vessel with fixed handles and
a low domed cover with a knob or handle
2. Platters-A large, shallow dish, usually elliptical in shape. for holding and serving food, especially meat or fish.
3. Coffee Pots-A container, usually with a handle and a spout or lip, in which coffee is made or served. or both.
4. Teapots-Teapot is a vessel used for steeping tea leaves or an herbal mix in bollingor near-boiling water, and for serving the resulting
infusion which is called tea.
PROPER TABLE SETTING
1.Setting the Table
a. Tableware refers to any item used for serving and eating food.
b. A place setting is the tableware needed by one person to eat a meal,
2. Setting the Table Influences
a. Appearance of the food served.
b. Sets the tone/feeling of the meal.
c. Makes people feel important.
3. Table Setting Basics
a. Center the plate on the cover about 1 inch from the edge of the table.
b. In a restaurant where diners will not fill their own plate, leave a space for the plate on the cover.
c. Flatware is arranged in the order in which it is used starting at the outside and working toward the plate.
d. Place knives to the right of the plate with the blades facing the plate.
e. Place spoons to the right of the knives.
f. Place forks to the left of the plate. If dessert forks are needed, bring them to the table when you bring the dessert
g. If you have both a soupspoon and a teaspoon, the soupspoon will probably be used first so it goes to the right of the teaspoon.
h. In a more formal setting, the dessert flatware may be place above the plate. The spoon will "point" to the left, the fork to the right.
i. The beverage glass sits just above the tip of the dinner knife. If a water glass is used, it takes that position and the beverage glass is set to its right.
1.Setting the Table
a. Tableware refers to any item used for serving and eating food.
b. A place setting is the tableware needed by one person to eat a meal,
2. Setting the Table Influences
a. Appearance of the food served.
b. Sets the tone/feeling of the meal.
c. Makes people feel important.
3. Table Setting Basics
a. Center the plate on the cover about 1 inch from the edge of the table.
b. In a restaurant where diners will not fill their own plate, leave a space for the plate on the cover.
c. Flatware is arranged in the order in which it is used starting at the outside and working toward the plate.
d. Place knives to the right of the plate with the blades facing the plate.
e. Place spoons to the right of the knives.
f. Place forks to the left of the plate. If dessert forks are needed, bring them to the table when you bring the dessert
g. If you have both a soupspoon and a teaspoon, the soupspoon will probably be used first so it goes to the right of the teaspoon.
h. In a more formal setting, the dessert flatware may be place above the plate. The spoon will "point" to the left, the fork to the right.
i. The beverage glass sits just above the tip of the dinner knife. If a water glass is used, it takes that position and the beverage glass is set to its right.
j. A cup and saucer for coffee or tea would go to the right of the spoons but are often brought to the table after the meal.
k. If a bread-and-butter plate is used, place it above the forks. 1. Place the salad plate or bowl either to the left of the forks or above them, depending on the available space
m. Place a folded napkin to the left of the forks. It can also be arranged on the dinner plate or tucked into a glass.
Basic Place Setting
Basic setting
Informal PlaceSetting
k. If a bread-and-butter plate is used, place it above the forks. 1. Place the salad plate or bowl either to the left of the forks or above them, depending on the available space
m. Place a folded napkin to the left of the forks. It can also be arranged on the dinner plate or tucked into a glass.
Basic Place Setting
Basic setting
Informal PlaceSetting
Formal setting
Table Spacing
In order for guests to have enough room to get in and out of their seats without banging into the people behind them, you need aminimum of 42" between tables.
To accommodate a service aisle, you need to have a minimum of 60".
If tables are set up on the diagonal, you need at least 24" between corners just to accommodate your guests.
If you want people and servers to be able to circulate, the minimum allowance is 30 for a narrow aisle.
When setting up tables, leave at least 36" between a guest's chair and the wall for a perimeter aisle although 42" is preferred.
In California, state law requires a minimum of 54"! By the way, did you know that if space is limited, diagonal seating savesfloor place?
Seating Capacities Per Table
Generally speaking, round tables are more efficient than rectangular or square tables. However, you may be locked in to a certain type of table simply due to the hall you're using. Here are
guidelines for people per table:
Seating Capacity of Round Tables
36" Seats 4 People
42" Seats 5 People
48" Seats 5 People
54" Seats 6 People
60" Seats 8 People
72" Seats 10 People
Seating Capacity of Rectangular Tables
30" x 72" 6 People
30" x 96" 8 People
30" x 72" Seats 6 People
30" x 96" Seats 8 People
Table Spacing
In order for guests to have enough room to get in and out of their seats without banging into the people behind them, you need aminimum of 42" between tables.
To accommodate a service aisle, you need to have a minimum of 60".
If tables are set up on the diagonal, you need at least 24" between corners just to accommodate your guests.
If you want people and servers to be able to circulate, the minimum allowance is 30 for a narrow aisle.
When setting up tables, leave at least 36" between a guest's chair and the wall for a perimeter aisle although 42" is preferred.
In California, state law requires a minimum of 54"! By the way, did you know that if space is limited, diagonal seating savesfloor place?
Seating Capacities Per Table
Generally speaking, round tables are more efficient than rectangular or square tables. However, you may be locked in to a certain type of table simply due to the hall you're using. Here are
guidelines for people per table:
Seating Capacity of Round Tables
36" Seats 4 People
42" Seats 5 People
48" Seats 5 People
54" Seats 6 People
60" Seats 8 People
72" Seats 10 People
Seating Capacity of Rectangular Tables
30" x 72" 6 People
30" x 96" 8 People
30" x 72" Seats 6 People
30" x 96" Seats 8 People
LESSON 4: NAPKIN FOLDING
STYLES
STYLES
TABLE NAPKIN
A piece of linen is placed in the lap .It is used during the meal the meal to clean your lips and finger and to protect your clothes
TABLE NAPKIN ETIQUETTE
1.placing the napkin in your lap
2.Unfolding the napkin
3.Don't tuck the napkin
4.Using the napkin
5.Napkin rings
6.Temporarily leaving the table
7.placing The napkin at the end of the meal. At the meals end:
NAPKIN SHAPES AND SIZES
Event formality dictates the shape and size of napkin used. Napkins are usually square. The following list shows what sized napkins are used for various occasion:
1. Formal, Multiple Course, Meals -large napkins (22-26 inches square);
2. Buffet Service-medium to large napkins (18 to 24 inches square or 12×22 inches);
3. Informal Dinners -medium napkins (18 to 20 inches square);
4. Luncheons -smaller napkins (14 to 16 inches square)
5. Tea -small napkins (12 inches square)
6. Cocktails -very small napkins (9 inches square,4×6 inches, or 6×8 inches).
Napkin Color and Design
Napkin at a formal meal should match the color of the table cloth (generally ivory or white)
1. They should have a simple boarder and weave
2. Napkins of different color with patterns can be used to add interest of the table setting
3. Keep design scale consistent throughout the table setting for continuity.
NAPKIN TEXTURE
Napkin should have a texture to allow it to absorb moisture. For continuity napkin texture should be compatible with that of theother linens at the table and tableware finish.
NAPKIN PLACEMENT
Napkins are placed in the center of the service plate to save space at a formal event. Informal meals allow the host to placethe napkin whatever they choose
A piece of linen is placed in the lap .It is used during the meal the meal to clean your lips and finger and to protect your clothes
TABLE NAPKIN ETIQUETTE
1.placing the napkin in your lap
2.Unfolding the napkin
3.Don't tuck the napkin
4.Using the napkin
5.Napkin rings
6.Temporarily leaving the table
7.placing The napkin at the end of the meal. At the meals end:
NAPKIN SHAPES AND SIZES
Event formality dictates the shape and size of napkin used. Napkins are usually square. The following list shows what sized napkins are used for various occasion:
1. Formal, Multiple Course, Meals -large napkins (22-26 inches square);
2. Buffet Service-medium to large napkins (18 to 24 inches square or 12×22 inches);
3. Informal Dinners -medium napkins (18 to 20 inches square);
4. Luncheons -smaller napkins (14 to 16 inches square)
5. Tea -small napkins (12 inches square)
6. Cocktails -very small napkins (9 inches square,4×6 inches, or 6×8 inches).
Napkin Color and Design
Napkin at a formal meal should match the color of the table cloth (generally ivory or white)
1. They should have a simple boarder and weave
2. Napkins of different color with patterns can be used to add interest of the table setting
3. Keep design scale consistent throughout the table setting for continuity.
NAPKIN TEXTURE
Napkin should have a texture to allow it to absorb moisture. For continuity napkin texture should be compatible with that of theother linens at the table and tableware finish.
NAPKIN PLACEMENT
Napkins are placed in the center of the service plate to save space at a formal event. Informal meals allow the host to placethe napkin whatever they choose
Napkin Rings
Napkins in napkin rings are placed on the table with the tip of the napkin point toward dinner guests. Guests should place the napkin ring to the top-left of the setting after the napkin is removed.
When the meal is finished, the napkin should be grabbed in the center and pulled through the ring then placed on the table with the point facing the table's center.
EXTRA NAPKINS
Keep a few extra napkins on hand for those that drop them or to use in a bread basket ,to place under wine bottles ,or as hotmpads.
-NAPKIN FOLDING -
Is a type of decorative folding done with a napkin .It is commonly encountered as a table decoration in fancy restaurants
1. Napkin Folding Style (rev)
a. Pyramid
b. Fan
c. Bishop hat
d. Rose Bud
e. Clown hat
f. Candle
g. Goblet fan
2. Fan
a. Fold napkin in half.
b . Make 1/2" accordion pleats, starting at bottom.
c. Fold in half with pleating on the outside d. Fold upper right corner diagonally down to folded base of pleats and tum under edge.
e. Place on table and release pleats to form fan.
Napkins in napkin rings are placed on the table with the tip of the napkin point toward dinner guests. Guests should place the napkin ring to the top-left of the setting after the napkin is removed.
When the meal is finished, the napkin should be grabbed in the center and pulled through the ring then placed on the table with the point facing the table's center.
EXTRA NAPKINS
Keep a few extra napkins on hand for those that drop them or to use in a bread basket ,to place under wine bottles ,or as hotmpads.
-NAPKIN FOLDING -
Is a type of decorative folding done with a napkin .It is commonly encountered as a table decoration in fancy restaurants
1. Napkin Folding Style (rev)
a. Pyramid
b. Fan
c. Bishop hat
d. Rose Bud
e. Clown hat
f. Candle
g. Goblet fan
2. Fan
a. Fold napkin in half.
b . Make 1/2" accordion pleats, starting at bottom.
c. Fold in half with pleating on the outside d. Fold upper right corner diagonally down to folded base of pleats and tum under edge.
e. Place on table and release pleats to form fan.
3. Cardinal Hat
q. Fold napkin in half diagonally.
b. Fold corners to meet at top point.
c. Tum napkin over with points to the top, fold lower corner 2/3 way up.
d. Fold back onto itself.
e. Bring corners together tucking one into the other. Open base of fold and stand upright
4. Clown Hat
a. Fold napkin in half bringing bottom to top.
b. Holding centreof bottom with finger, take lower right corner and loosely roll around centre, matching corners, until cone is formed.
c. Turn napkin upside down, then turn hem all around.
d. Turn and stand on base.
5. Candle
a. Fold napkin in half diagonally.
b. Fold down base 1/3 of the way.
c. Turn napkin over and roll from bottom to top
d. Tuck comers inside cuff at base of fold and stand.
e. Turn one layer of point down
6. Pyramid
a. Fold napkin in half diagonally.
b. Fold corners to meet top point.
c. Tum napkin over and fold in half.
d. Pick up at centreand stand on base of triangle.
7. Rosebud
a. Fold napkin in half diagonally.
b. Fold corners to meet at top point.
c. Turn napkin over and fold bottom 2/3 way up.
d. Tum napkin around and bring corners together, tucking one into the other.
e. Turn napkin around and stand on base.
q. Fold napkin in half diagonally.
b. Fold corners to meet at top point.
c. Tum napkin over with points to the top, fold lower corner 2/3 way up.
d. Fold back onto itself.
e. Bring corners together tucking one into the other. Open base of fold and stand upright
4. Clown Hat
a. Fold napkin in half bringing bottom to top.
b. Holding centreof bottom with finger, take lower right corner and loosely roll around centre, matching corners, until cone is formed.
c. Turn napkin upside down, then turn hem all around.
d. Turn and stand on base.
5. Candle
a. Fold napkin in half diagonally.
b. Fold down base 1/3 of the way.
c. Turn napkin over and roll from bottom to top
d. Tuck comers inside cuff at base of fold and stand.
e. Turn one layer of point down
6. Pyramid
a. Fold napkin in half diagonally.
b. Fold corners to meet top point.
c. Tum napkin over and fold in half.
d. Pick up at centreand stand on base of triangle.
7. Rosebud
a. Fold napkin in half diagonally.
b. Fold corners to meet at top point.
c. Turn napkin over and fold bottom 2/3 way up.
d. Tum napkin around and bring corners together, tucking one into the other.
e. Turn napkin around and stand on base.
TABLE SKIRTING
It is a cloth or paper draped from the edge of the table to the floor. It is the art of clothing the table to cover it's undesirable parts. It is done also to make the occasion special
Normally it covers the front and sides of the table, but not the top. A table skirt can be pleated or not. It can cover the front and sides of the table or front, back and sides.
FUNCTION
1. Use to cover the legs of the table from view in a decorative way.
2. Give elegance to the table usually use in celebration.
3. Creates uninterrupted and attractive visual impression.
4. Provides complete modesty for those people seated at the table.
5. Use in banquet, business or formal meetings, party tables and theme events.
The Guidelines
1. Be sure that the table legs are sturdy
2. Make sure that line are well pressed and clean.
3. If possible pins and thumbtacks must bot be visible.
4. Observe the distance of the skirting cloth "floor length".
5. Apply the balance and harmony of design.
6. Apply sanitation and safety at all time.
7. CAYGO
BASIC TABLE SKIRTING PROCEDURE
The Basics
Table skirts come in many sizes to fit rectangular, square or around tables ,some table skirts
are intended to cover only three sides of a square or rectangular table, while other are made to
cover all four sides . The standard length is 29 inches .
It is a cloth or paper draped from the edge of the table to the floor. It is the art of clothing the table to cover it's undesirable parts. It is done also to make the occasion special
Normally it covers the front and sides of the table, but not the top. A table skirt can be pleated or not. It can cover the front and sides of the table or front, back and sides.
FUNCTION
1. Use to cover the legs of the table from view in a decorative way.
2. Give elegance to the table usually use in celebration.
3. Creates uninterrupted and attractive visual impression.
4. Provides complete modesty for those people seated at the table.
5. Use in banquet, business or formal meetings, party tables and theme events.
The Guidelines
1. Be sure that the table legs are sturdy
2. Make sure that line are well pressed and clean.
3. If possible pins and thumbtacks must bot be visible.
4. Observe the distance of the skirting cloth "floor length".
5. Apply the balance and harmony of design.
6. Apply sanitation and safety at all time.
7. CAYGO
BASIC TABLE SKIRTING PROCEDURE
The Basics
Table skirts come in many sizes to fit rectangular, square or around tables ,some table skirts
are intended to cover only three sides of a square or rectangular table, while other are made to
cover all four sides . The standard length is 29 inches .
STEPS IN TABLE SKIRTING
1. Set the top cloth
3. Secure the top cloth using the thumbtacks. Starts first with one side...
3. Then ,do the same with the skirting cloth. Start with the basic design.
Materials Needed:
1. Table Cloth
2. Skirting Cloth (12-15 yards)
3. Pins
4. Headed pins
Principle of table Skirting
1. Form
2. Balance
3. Texture
4. Contrast
5. Space
Table Skirting techniques
1. The Basic Techniques
a. Single pleats
b. Double pleats
c. Candle
d. Tulip
THEPARTS
1. Set the top cloth
3. Secure the top cloth using the thumbtacks. Starts first with one side...
3. Then ,do the same with the skirting cloth. Start with the basic design.
Materials Needed:
1. Table Cloth
2. Skirting Cloth (12-15 yards)
3. Pins
4. Headed pins
Principle of table Skirting
1. Form
2. Balance
3. Texture
4. Contrast
5. Space
Table Skirting techniques
1. The Basic Techniques
a. Single pleats
b. Double pleats
c. Candle
d. Tulip
THEPARTS
CANDLE BUTTERFLY DIAMOND
ROSE
ROSE
LESSON 6: SET THE MOOD/ AMBIANCE OF THE
DINING AREA
DINING AREA
Set the Mood/ Ambiance of the Dining Area
1. Elements of setting the ambiance of the dining area
2. Dining procedures in setting the mood and ambiance of the dining area
3. Operating audio visual equipment
4. Cleaning procedures on floors/ carpets
5. Temperature Setting
Elements of Setting the Ambiance of the Dining Area
There are many factors that impact whether or not an establishment is profitable. Providing a complete and memorable dining experience is what helps each establishment
achieve an ambiance enjoyed by customers. When you appeal to a diner's senses-sight, smell and hearing.
1.Interior Design -Start with your establishment's interior design. It's important to remember that before diners smell or taste the food, they judge your establishment based on
the décor and colors surrounding them and how those things make them feel.
2. Spacing also goes along with design-while you want your seating arrangements to look good when standing at eye level.
3. Lighting-Lighting helps create an atmosphere for each table, which most establishment owners want to do since each table is paying for its own experience.
4. Sounds-An establishment's sounds include music, talking, noises from the kitchen and acoustics. Sounds vary based on the type of establishment.
5. Staff-Hire a staff full of hard-working, friendly people. Employees who work hard, properly handle their positions and know how to communicate with people provide a good
environment for your guests.
Dining Procedures in Setting the Mood and Ambiance of the Dining Area
One of the crucial factors in setting the mood and ambiance for the dining area is the 'perfect atmosphere' which enables your guests to relax, interact with one another and enjoy the event's
proceedings.
1.Greet Your Guests with a Friendly Welcome-First impressions count, so provide your guests with a positive one.
2. Set the Mood with Lighting-Setting an atmosphere and creating a dramatic first impression is why mood lighting is so vital to any event.
Lighting can be used to:
a. Attract attention
b. Display work
c. Expand or reduce perceived space in room.
d. Indicate directions
e. Indicate Exits and Warnings
f. Change atmosphere
g. Change the look of food
h. Provide color or contrast
i. Make guests look better!
1. Elements of setting the ambiance of the dining area
2. Dining procedures in setting the mood and ambiance of the dining area
3. Operating audio visual equipment
4. Cleaning procedures on floors/ carpets
5. Temperature Setting
Elements of Setting the Ambiance of the Dining Area
There are many factors that impact whether or not an establishment is profitable. Providing a complete and memorable dining experience is what helps each establishment
achieve an ambiance enjoyed by customers. When you appeal to a diner's senses-sight, smell and hearing.
1.Interior Design -Start with your establishment's interior design. It's important to remember that before diners smell or taste the food, they judge your establishment based on
the décor and colors surrounding them and how those things make them feel.
2. Spacing also goes along with design-while you want your seating arrangements to look good when standing at eye level.
3. Lighting-Lighting helps create an atmosphere for each table, which most establishment owners want to do since each table is paying for its own experience.
4. Sounds-An establishment's sounds include music, talking, noises from the kitchen and acoustics. Sounds vary based on the type of establishment.
5. Staff-Hire a staff full of hard-working, friendly people. Employees who work hard, properly handle their positions and know how to communicate with people provide a good
environment for your guests.
Dining Procedures in Setting the Mood and Ambiance of the Dining Area
One of the crucial factors in setting the mood and ambiance for the dining area is the 'perfect atmosphere' which enables your guests to relax, interact with one another and enjoy the event's
proceedings.
1.Greet Your Guests with a Friendly Welcome-First impressions count, so provide your guests with a positive one.
2. Set the Mood with Lighting-Setting an atmosphere and creating a dramatic first impression is why mood lighting is so vital to any event.
Lighting can be used to:
a. Attract attention
b. Display work
c. Expand or reduce perceived space in room.
d. Indicate directions
e. Indicate Exits and Warnings
f. Change atmosphere
g. Change the look of food
h. Provide color or contrast
i. Make guests look better!
3. Create Ambiance with Music-Some establishments may have different music themes pending on the time of day resulting in different moods.
4. Food and Beverages If the venue doesn't have a catering service, hire a professional catering team. This will ensure the menu is good quality, the service is fast and efficient and the bar will
not be one enormous queue of people was waiting to be served.
5. Set the Room to Meet Requirements Set the room to meet the particular requirements of the event and well before the guests aredue to arrive. Everything must seem in order and in place.
6. Dressing the Tables. Your guests will be seated for most of an event, so make sure they are comfortable and have water throughout the proceedings.
7. Saying Thank You and Farewell. You've put a lot of time and effort into creating the perfect atmosphere at your dining area. Now that it has come to an end you must endeavor to give each
and every guest a hearty thank you and farewell.
OPERATING AUDIO VISUAL EFFECTS
The Importance of Audio Visual
The importance of audio visual (av) in delivering a perfect atmosphere should not be underestimated. It means the difference betweenanother mundane corporate presentation and a real
experience that leaves you with a lasting message.
Why use AV?
Using AV equipment essentially brings the presentation alive so that the guests are able to connect with the establishment and the message, which makes it easier to access psychologically,
once they have left the dining area.
The first thing to consider is the type of venue you wish to use, as this will determine the type of AV equipment required. For example smaller and larger venues have different AV
requirements. Other things to consider are:
1. The mood you are trying to create
2. Whether the event in the establishment is indoors or outdoors
3. Whether you need certain areas highlighted, such as product display
4. Whether there will be entertainment (I.e. a DJ, or band)
How to Operate Audio Visual Equipment?
Some dining areas are equipped with a data projector, computer, and DVD/VCR for presentation of audiovisual materials.
4. Food and Beverages If the venue doesn't have a catering service, hire a professional catering team. This will ensure the menu is good quality, the service is fast and efficient and the bar will
not be one enormous queue of people was waiting to be served.
5. Set the Room to Meet Requirements Set the room to meet the particular requirements of the event and well before the guests aredue to arrive. Everything must seem in order and in place.
6. Dressing the Tables. Your guests will be seated for most of an event, so make sure they are comfortable and have water throughout the proceedings.
7. Saying Thank You and Farewell. You've put a lot of time and effort into creating the perfect atmosphere at your dining area. Now that it has come to an end you must endeavor to give each
and every guest a hearty thank you and farewell.
OPERATING AUDIO VISUAL EFFECTS
The Importance of Audio Visual
The importance of audio visual (av) in delivering a perfect atmosphere should not be underestimated. It means the difference betweenanother mundane corporate presentation and a real
experience that leaves you with a lasting message.
Why use AV?
Using AV equipment essentially brings the presentation alive so that the guests are able to connect with the establishment and the message, which makes it easier to access psychologically,
once they have left the dining area.
The first thing to consider is the type of venue you wish to use, as this will determine the type of AV equipment required. For example smaller and larger venues have different AV
requirements. Other things to consider are:
1. The mood you are trying to create
2. Whether the event in the establishment is indoors or outdoors
3. Whether you need certain areas highlighted, such as product display
4. Whether there will be entertainment (I.e. a DJ, or band)
How to Operate Audio Visual Equipment?
Some dining areas are equipped with a data projector, computer, and DVD/VCR for presentation of audiovisual materials.
To Use the DVD/VCR
1. Turn on the data projector using the Power button on the projector remote.
2. Press DVD or VCR button on the DVD/VCR remote to use that respective function.
3. Insert your DVD or tape and press Play.
4. Press the Video button or Source button on the projector remote until your image displays on the projector. If no other devices attached to the projector are on, the projector will find the signal
automatically.
5. Use volume buttons on the back of the speaker to adjust sound.
To Use the Document Camera
1. Turn on data projector using the Power button on the projector remote.
2. Turn on the Document Camera.
3. Press the Computer button or Source button on the projector remote until your image displays on the projector. If no otherdevices attached to the projector are on, the projector will find the
signal automatically.
CLEANING PROCEDURES ON FLOORS AND CARPETS
Floor Cleaning
Methods of Cleaning
The treatment needed for different types of floors is very different.
Wood Flooring
Different types of wood flooring may require completely different care depending on whether they are waxed, oiled or have a polyurethane coating. It is important to determine the type of finish of
a wood floor and always treat it in the proper manner, for instance it is difficult to clean wood floor wax from a floor coated with polyurethane. Simple cleaning instructions:
1. Turn on the data projector using the Power button on the projector remote.
2. Press DVD or VCR button on the DVD/VCR remote to use that respective function.
3. Insert your DVD or tape and press Play.
4. Press the Video button or Source button on the projector remote until your image displays on the projector. If no other devices attached to the projector are on, the projector will find the signal
automatically.
5. Use volume buttons on the back of the speaker to adjust sound.
To Use the Document Camera
1. Turn on data projector using the Power button on the projector remote.
2. Turn on the Document Camera.
3. Press the Computer button or Source button on the projector remote until your image displays on the projector. If no otherdevices attached to the projector are on, the projector will find the
signal automatically.
CLEANING PROCEDURES ON FLOORS AND CARPETS
Floor Cleaning
Methods of Cleaning
The treatment needed for different types of floors is very different.
Wood Flooring
Different types of wood flooring may require completely different care depending on whether they are waxed, oiled or have a polyurethane coating. It is important to determine the type of finish of
a wood floor and always treat it in the proper manner, for instance it is difficult to clean wood floor wax from a floor coated with polyurethane. Simple cleaning instructions:
1. Clear the floor of any furniture that is easy to move.
2. Sweep or vacuum all loose dirt and debris.
3. Mop the floor, going along with the grain. For a polyurethane coated floor, dampen a mop with water and a few drops of dishwashing liquid. Be sure to ring out the mop thoroughly before using
it on the floor. Run the mop back and forth, going with the grain of the wood in smooth strokes. Do not use water for lacquered or shellacked floors, as it can stain the wood and cause buckling.
4. Buff the floor with a soft cloth to remove any soapy residue. Cloth diapers work well for buffing since they are very softand absorbent.
Tile and Stone Floors
Tile and stone flooring are common in kitchens, stairs, and bathrooms. Its cleaning process can be divided into three steps:
1.Dirt or dust should first be removed with a vacuum cleaner of a broom.
2. Have a floor cleaning solution or spray bottle for the appropriate floor. If you are cleaning stone floors (marble, granite, travertine, etc.), make sure the cleaning agent states that it is for stones.
An acidic tile cleaning solution can be used on ceramic and porcelain floors
3. After spraying the tile or stone floors in a small area, use a mop to clean and scrub floors.
Carpet Cleaning
For appearance, and the removal of stains, dirt, and allergens is done through several methods. Clean carpets are recognized by manufacturers as being more visually pleasing, potentially longer-
lasting, and probably healthier than poorly maintained carpets.
Cleaning Processes:
1. Vacuum
Vacuum cleaners use air pumps to create partial vacuums to suck up dust and dirt, usually from floors and carpets. Filtering systems or cyclones collect dirt For later disposal.
2. Stain Removal
Tea leaves and cut grass were formerly common for floor cleaning, to collect dust from carpets, albeit with risks of stains.
2. Sweep or vacuum all loose dirt and debris.
3. Mop the floor, going along with the grain. For a polyurethane coated floor, dampen a mop with water and a few drops of dishwashing liquid. Be sure to ring out the mop thoroughly before using
it on the floor. Run the mop back and forth, going with the grain of the wood in smooth strokes. Do not use water for lacquered or shellacked floors, as it can stain the wood and cause buckling.
4. Buff the floor with a soft cloth to remove any soapy residue. Cloth diapers work well for buffing since they are very softand absorbent.
Tile and Stone Floors
Tile and stone flooring are common in kitchens, stairs, and bathrooms. Its cleaning process can be divided into three steps:
1.Dirt or dust should first be removed with a vacuum cleaner of a broom.
2. Have a floor cleaning solution or spray bottle for the appropriate floor. If you are cleaning stone floors (marble, granite, travertine, etc.), make sure the cleaning agent states that it is for stones.
An acidic tile cleaning solution can be used on ceramic and porcelain floors
3. After spraying the tile or stone floors in a small area, use a mop to clean and scrub floors.
Carpet Cleaning
For appearance, and the removal of stains, dirt, and allergens is done through several methods. Clean carpets are recognized by manufacturers as being more visually pleasing, potentially longer-
lasting, and probably healthier than poorly maintained carpets.
Cleaning Processes:
1. Vacuum
Vacuum cleaners use air pumps to create partial vacuums to suck up dust and dirt, usually from floors and carpets. Filtering systems or cyclones collect dirt For later disposal.
2. Stain Removal
Tea leaves and cut grass were formerly common for floor cleaning, to collect dust from carpets, albeit with risks of stains.
Temperature Setting
The temperature of the dining area should be comfortable for those visiting. A nice air flow to ensure the guests are nice and cozy along with
making sure that the heat is atmosphere. just right are key elements to promise a great welcoming
Space Temperature Settings
Occupant Behavior
Building occupants can contribute to their own comfort by wearing seasonally appropriate clothing; making sure that windows, storm
windows, shades and blinds work are positioned for the season; or by re-arranging their workspace to improve comfort (such as moving a desk
away from a window).
Keep thermostats clear. Do not block thermostats with furniture or equipment. Move any heat generating equipment away from thermostats
(lamps, computers, monitors, coffee makers, etc.). This equipment can cause false readings at the thermostat, and inappropriate temperatures in
the building spaces.
The temperature of the dining area should be comfortable for those visiting. A nice air flow to ensure the guests are nice and cozy along with
making sure that the heat is atmosphere. just right are key elements to promise a great welcoming
Space Temperature Settings
Occupant Behavior
Building occupants can contribute to their own comfort by wearing seasonally appropriate clothing; making sure that windows, storm
windows, shades and blinds work are positioned for the season; or by re-arranging their workspace to improve comfort (such as moving a desk
away from a window).
Keep thermostats clear. Do not block thermostats with furniture or equipment. Move any heat generating equipment away from thermostats
(lamps, computers, monitors, coffee makers, etc.). This equipment can cause false readings at the thermostat, and inappropriate temperatures in
the building spaces.
GROUP2
MEMBERS:
DESSIRIE DAMALERIO
MARY JANE CULTURA
KENNETHCAZAR
MAYBYLYN CLIMACOSA
JOSEMARFRED DAMIAN
ERWINDELIGERO
MEMBERS:
DESSIRIE DAMALERIO
MARY JANE CULTURA
KENNETHCAZAR
MAYBYLYN CLIMACOSA
JOSEMARFRED DAMIAN
ERWINDELIGERO
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