MODULE 4:

PRE-TEST

1. What is the purpose of laying the table properly in food and beverage service?

A. To impress the chef

B. To decorate the kitchen

C. To create a neat, functional, and appealing setting for guests

D. To save on dishwashing

2. Where should the fork be placed when setting a formal table?

A. On the right side of the plate

B. Behind the plate

C. On the left side of the plate

D. On top of the napkin

3. Which of the following is a correct placement of a water glass in table setting?

A. To the left of the plate

B. Directly in front of the fork

C. Above the knife on the right

D. Under the napkin

4. Which item is typically placed in the center of each place setting?

A. Napkin

B. Side plate

C. Dinner plate

D. Spoon

5.  What should be done before placing cutlery and crockery on the table?

A. Clean and polish all items

B. Count all seats

C. Rearrange the chairs

D. Ask the chef for permission

6. Where is the knife placed in a basic table setting?

A. On the left side of the plate

B. Under the plate

C. On the right side with the blade facing the plate

D. Next to the spoon on the left

7. What table item is used to hold butter or bread rolls?

A. Dinner plate

B. Side plate

C. Soup bowl

D. Glass

8. Why should table accompaniments like salt and pepper shakers be clean and filled?

A. To match the tablecloth

B. To avoid customer complaints and ensure hygiene

C. To make the table heavy

D. To hide food stains

9. How should napkins be placed in a formal table setting?

A. In the guest’s lap

B. Folded neatly on the center of the plate or to the left

C. Hanging from the glass

D. Inside the menu

10. What is the purpose of using placemats or tablecloths?

A. To cover broken tables

B. To help clean the table

C. To protect the table and enhance presentation

D. To match the waiter’s uniform

Information Sheet 

Learning objectives:

 After reading this information sheet, you will be able to apply intra and interpersonal skills to interact with people by providing service on your work. 

•  Personality 

Personal development includes activities that improve awareness and identity, develop talents and potential, build human capital and facilitate employability, enhance quality of life and contribute to the realty. Personality has to do with individual differences among people in behavior patterns, cognition and emotion. Different personality theorists present their own definitions of the word based on heir .

• Arrangement of Fine dining

 • Expand your own desk to this can deep authority and also cover along with cloth, fabric and also lace covering. Arrange the tables and chairs and other furniture’s to ensure that all your guests feature enough halls to be comfortable with no bumping elbows to his seatmate. Find a tasteful, modern plan regarding one centerpiece. Place candles at every single side associated with your own centerpieces and lighting people after your own guests’ entrance on the dinner hall. 

• Set an elegant charger around the table in front of every single chair; remain certain that its drawing will be arranged right-side-up. Where settling should be concerning two weights in the table’s edge. Set up glasses at a harmful angle above the dinner knife, for the drinking water glass around the best and then wine eyeglasses following, with order regarding their particular going intake. As an alternative, assist one’s beverage pairings to individual training  

• Table Setting & Decorations

 • It is considered much more enjoyable to serve and eat food a pleasantly arranged table. The way in which food is served can vary according to the number of people being served, the space available, the type of food being eaten, and the type of occasion. 

• The amount of china (crockery) and cutlery on the table will depend upon the number of courses being served. 

•  Clothing tables and folding napkins Table linen 

• As you are probably already aware, not all restaurants use tablecloths as part of their table setting. Some restaurants use plastic coverings, others have placemats or just the bare tables. 

• These are determined by the type and theme of the restaurant.

 • Hand Position. Place the table cloth over the end of the table releasing only the bottom finger 

• Pull the table cloth towards you releasing the cloth as you do. Pull the table cloth into the correct position. Therefore, any non-visible bacteria on napkin during folding will be transferred to the guests .