LO 3: Set up the tables in the dining area

This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the knowledge and skills in taking reservations, preparing service stations, table-setting, and setting the ambiance of the food service facility.

1. Set up the tables in the dining area

1.1       Tables are set according to the standards of the food service establishment.

1.2       In cases where the menu is pre-arranged or fixed, covers are set correctly according to the predetermined menu.

1.3      Tableware and glassware are wiped and polished before they are set up on the table.

1.4       Cloth napkins are folded properly and laid on the table appropriately according to napkin folding style.

1.5  Buffet or display tables are skirted properly taking into account symmetry, balance and harmony in size and design.

LO 2: Prepare service stations and equipment

LO 1: Welcome and Greet Guests

This unit deals with the knowledge and skills required in
providing pre-meal services to the dining guests as soon as
they arrive in the foodservice facility. It covers the dining
room or restaurant service procedures before the food and
beverage orders are served. This unit involves the initial
steps in the sequence of service that includes the welcoming
of guests, seating the guests, taking food and beverage
orders and liaising between the kitchen and the service
area

1.1 Guests are acknowledged as soon as they arrive.
1.2 Guests are greeted with an appropriate welcome.
1.3 Details of reservations are checked based on
established standard policy