Module Descriptor: 

This module covers the knowledge, skills, and attitudes required to prepare table for service. It specifically includes selecting and collecting cutlery, crockery and table items, arranging cutlery, crockery and table accomplishment for laying table and maintaining a clean environment. 

Learning Outcomes: 

After completing this module, trainee/student must be able to: 

4.1 Select and collect cutlery, crockery and table items. 

4.2 Arrange cutlery, crockery and table accomplishment for laying table. 

4.3 Maintain a clean environment

 Performance Criteria 

1. Cutlery, crockery, glassware and table items is identified and collected as required 

2. Types of table service is identified as per job requirement 

3. Cleanliness and availability of table items are checked and confirmed as per standard operating procedure 

4. Table is laid as per job requirement 

5. Linen is placed on the table as per standard operating procedures 

6. Center place, vase, cruet set, ashtray is placed on the table as per workplace standard 

7. Cutlery and crockery are placed on the table as per the required service.

 8. Other table items are placed on the table if required.