Cblm food and beverage services

COMPETENCY-BASED LEARNING MATERIALS
Sector: Tourism (Hotel and Restaurant)
Qualification Title: Food and Beverage Services NC II
Unit of Competency: Prepare the Dining Room/Restaurant Area for Service
Module Title: Preparing the Dining Room/Restaurant Area for Service
Lilingayon National High School

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Food and Beverage
Services NC II
Preparing the Dining
Room/Restaurant Area
for Service
Date Developed:
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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS
Welcome!
The unit of competency, “Prepare the Dining Room/Restaurant Area for
Service”, is one of the competencies of Food and Beverage Services NC II, a
course which comprises knowledge, skills and attitudes required for a TESDA
trainee to possess.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning outcome
are Information Sheeets, Self-Checks, and Task/Job Sheets. Follow and
perform the activities on your own. If you have questions, do not hesitate to ask
for assistance from your facilitator.
Rememeber to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the matereials provided in
this module.
 Most problably, your trainer will also be your supervisor or manager.
He is there to support you and show you the correct way to do
things.
 You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills during
regular work shifts. This way, you will improve your speed, memory
and your confidence.
 Use Self-Checks, Operations Sheest or Task or Job Sheets at the
end of each section to test your own progress. Use the Performance
Criteria Checklist or Procedural Checklist located after the sheet to
check your own performance.
 When you feel confident that you have sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be
recorded in your Achievement Chart and Progress Chart.
You need to complete this module before you can perform the next
module.

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FOOD AND BEVERAGE SERVICES NC II
List of Competencies
No. Core Competencies Module Title Code
1 Prepare the dining
room/restaurant area for
service
Preparing the dining
room/restaurant area
for service
TRS512387
2
Welcome guests and take
food and beverage orders
Welcoming guests and
take food and beverage
orders
TRS512388
3
Promote food and beverage
products
Promoting food and
beverage products
TRS512389
4
Provide food and beverage
services to guests
Providing food and
beverage services to
guests
TRS512390
5
Provide room service Providing room service TRS512391
6
Receive and handle guest
concerns
Receiving and handle
guest concerns
TRS512392

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MODULE CONTENT
Qualification Title: Food and Beverage Services NC II
Unit of Competency: Prepare the Dining Room/Restaurant Area for Service
Module Title: Preparing the Dining Room/Restaurant Area for Service
Introduction:
This module covers the knowledge and skills require in the preparation of
the dining room/restaurant area before the start of the service operations. It
involves opening duties or the dining room mis-en-place prior to service. This
module includes the knowledge and skills in taking reservations, preparing
service stations, table-setting, and setting the ambiance of the food service
facility.
Learning Outcomes:
At the end of this module you will be able to :
1. Take table reservations
2. Prepare service stations and equipment
3. Set up the tables in the dining area
4. Set the mood/ambiance of the dining area
ASSESSMENT CRITERIA:
1.1 Inquiries are answered promptly, clearly and accurately.
1.2 Pertinent questions are asked to complete the details of the reservations.
1.3 Reservations data are recorded on forms accurately based on
establishment’s standards.
1.4 Details of the reservations are repeated back and confirmed with the party
making the reservation.
1.5 Additional information about the food service establishment is provided
when necessary.

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2.1 Service or waiter’s stations are stocked with supplies necessary for service.
2.2 All tableware and dining room equipment are cleaned, wiped and put in
their proper places.
2.3 Special tent cards and similar special displays are put up for promotion.
2.4 Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
2.5 Water pitchers and ice buckets are filled.
2.6 Electrical appliance or equipment like coffee pots, tea pots, plate warmers
etc. in the dining area are turned on and kept ready.
2.7 Condiments and sauce bottles are refilled and the necks and tops of the
bottles are wiped clean and dry.
3.1 Tables are set according to the standards of the food service establishment.
3.2 In cases where the menu is pre-arranged or fixed, covers are set correctly
according to the predetermined menu.
3.3 Tableware and glassware are wiped and polished before they are set up on
the table.
3.4 Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
3.5 Buffet or display tables are skirted properly taking into account symmetry,
balance and harmony in size and design.
4.1 Lights are adjusted according to time of the day.
4.2 Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
4.3 Appropriate music is played when applicable
4.4 Floors/carpets are cleaned and made sure are dry.
4.5 Air-condition or cooling units are adjusted for the comfort of the guests
4.6 Decorations are set-up according to theme or concept of the dining room.

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LEARNING OUTCOME # 3 Set Up The Tables In The Dining Area
CONTENTS:
1. Table Napkin folding designs
2. Table skirting designs
ASSESSMENT CRITERIA:
3.1 Tables are set according to the standards of the food service establishment.
3.2 In cases where the menu is pre-arranged or fixed, covers are set correctly
according to the predetermined menu.
3.3 Tableware and glassware are wiped and polished before they are set up on
the table.
3.4 Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
3.5 Buffet or display tables are skirted properly taking into account symmetry,
balance and harmony in size and design.
CONDITION:
The trainee / student must be provided with the following:
1. WORKPLACE LOCATION
2. TOOLS, ACCESSORIES AND SUPPLIES
3. TRAINING MATERIALS
 Table
 Table cloth
 Table napkin
 Pin
 Thumbtacks
ASSESSMENT METHOD:
1. Practical test
2. Oral questioning
3. Written exam

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LEARNING ACTIVITIES
Learning Outcome 3
Set up the tables in the dining area
Learning Activities Special Instructions
1.Read Information Sheet 1.3-1
Table napkin folding designs
Read information sheet thoroughly. After
reading the learner is encourage to answer
the Self Check 1.3-1
2.Answer Self Check 1.3-1
Compare answers to Answer Key 1.3-1
3.Perform Task Sheet 1.3-1
Make ten napkin folding designs
Evaluate performance using Performance
Criteria Checklist 1.3-1
4.Read Information sheet 1.3-2
Table skirting designs
Read information sheet thoroughly. After
reading the learner is encourage to answer
the Self Check 1.3-2
4.Answer Self Check 1.3-2 Compare answers to Answer Key 1.3-2
5.Perform Task Sheet 1.3-2
Make three table skirting designs
Evaluate performance using Performance
Criteria Checklist 1.3-2

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INFORMATION SHEET 1.3-1
TABLE NAPKIN FOLDING DESIGN
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. identify different design of table napkin fold
2. make different table napkin fold
Introduction
Napkin folding is a type of decorative folding done with a napkin. It can be
done as art or as a hobby. Napkin folding is most commonly encountered as a
table decoration in fancy restaurants.
This section provides the context for the various napkin foldings and their
procedures.
Table Napkin Folding Design
Pyramid Napkin Fold
1. Lay the napkin face down in
front of you.

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2. Fold the napkin in half
diagonally.
3. Rotate the napkin so the
open end faces away from
you.
4. Fold the right end up to
meet the far corner,
ensuring the edge of this
new fold lays on the
centerline as shown.
5. Repeat the last step with
the left side, folding the left
tip up to the far corner,
creating a diamond shape
with a seam running down
the center.
6. Turn the napkin over,
keeping the open end facing
away from you.

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7. Fold the napkin in half by
bringing the farthest point of
the diamond up and back to
the nearest point.
8. Turn the napkin over again,
this time keeping the open
end facing towards you.
9. Fold the napkin along the
center seam and you have a
neat, sturdy pyramid. If your
napkin won't stand neatly
then you may need a little
starch.
Arrow Napkin Fold
1. Lay the napkin face down
in front of you

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and orient the open end
towards you.
3. Fold the far-right corner
over to the center of the
side that is closest to
you. The edge of this fold
should run down the
center of the napkin.
4. Repeat the last step with
the other side, folding the
far-left corner in to rest
along side the previous
fold.
5. Fold the right-flap out
diagonally so that it's
outer edge runs even with
the far edge of the napkin
6. Repeat the previous step
on the other side, folding
the left-flap out
diagonally to meet the far
edge of the napkin

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7. Slide the left and the
right sides together,
allowing the napkin to
bend at the farthest
point. This will cause the
flat, center part to bow.
Pretty easy, huh?
Birds Of Paradise Napkin Fold
front of you.
2. Fold the napkin in half.

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3. Fold the napkin in quarters.
diagonally, creating a triangle.
5. Orient the triangle so the open
tip is facing away from you.
6. Fold the right corner
diagonally towards you - laying
it down along the centerline of
the triangle, making a new tip
pointing towards you. An iron
can make this important fold a
whole lot easier.

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7. Do the same with the left
corner, fold it diagonally
toward you and press it down
next to the previous fold. Now
you have a diamond, you're
rich! Yay!.
8. Fold the two "wings" that you
just made in folds 6 and 7
under so that you have your
original triangle shape back.
Once again an iron can make a
world of difference.
9. Fold the triangle in half by
bringing the center seam
towards you and allowing the
ends to fall.
10. This bird's almost ready to fly,
but first you must give it some
feathers. While holding the
base firmly to keep your folds
together, pull up the four
'flaps' created by the napkin's
corners.

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11. Pretty cool fold, isn't it? It
makes you wonder if there are
people sitting around in
basements performing
experimental napkin folds
while the rest of us are
sleeping. This fold can be
difficult if you don't use an
iron or have a fairly stiff
napkin so be prepared to put a
few minutes into making each
one.
The Cone Napkin Fold
1. Lay the napkin face
down in front of you.
diagonally.

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3. Orient the napkin so the
open corner faces away from
you.
4. Fold the left-most corner
diagonally so the point rests
on top of the far corner.
5. Repeat the last step with the
right side, bringing this fold
evenly along to the last one.
6. Turn the napkin over,
keeping the open ends
pointing away from you.

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7. Evenly fold the bottom third
of the napkin up and press
it down well. An iron may be
needed here.
8. Fold both the left and right
sides back and underneath
the napkin evenly to create
the finished product seen
here. That looks so nice I bet
you just can't wait to smear
food on it!
The French Napkin Fold
1. Lay the napkin face-down in
front of you.

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diagonally.
long side is on the left.
4. Fold the far corner of the
napkin diagonally towards
you and to the right so that
the crease falls an inch or
two short of the right-most
corner and the newly formed
point at the bottom is a few
inches to the right of the left
one.
5. Fold the right-most point
towards you, pivoting at the
same place the last fold
pivoted. Use the finished
napkin to drape the dinner
place. Very classy and
uncomplicated.

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The Bishop's Hat Napkin Fold
front of you.
2. Fold the dinner napkin in
half so that the open end is
towards you.
diagonally towards you,
resting the point in the
center of the side closest to
you.
4. Fold the near-left corner
diagonally away from you,
resting it so that it lays right
next to the previous fold.

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5. Flip the napkin over and
orient it so it points to the
far-left and to the near-right.
6. Fold the bottom half of the
napkin up and away from
you, laying it so the far
edges run on top of one
other.
7. Reach underneath of the
napkin and pull out the flap
on the right, making the
near-side come to two points
as seen in the picture.
8. Gently roll the left half of the
left triangle over and tuck
it's end underneath the right
triangle.

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9. Flip the napkin over, points
10. Fold the right-triangle
to the left, tucking its end
into the other triangle.
11. Open up the hat and
press the material inside
down to fill it out so that it
becomes circular, this may
take a little fidgeting.

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12. There you go, now all
you need is a little bishop to
wear it.
The Rosebud Napkin Fold
front of you.
diagonally.
open end points away from
you.

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4. Fold the far-right corner up
diagonally so that the point
rests on top of the far corner.
The edge of this new flap
should lay right on the
center line.
5. Repeat step four on the other
side, bringing the left-most
corner up to meet the far
corner, creating a diamond
shape.
6. Flip the napkin over while
keeping the open end
7. Fold the bottom of the
napkin up about 3/4's of the
way as shown and press the
fold down well.

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8. Flip the napkin over.
9. Curl both sites up so they
meet in the middle and tuck
one into the other.
10. Stand it up and
straighten it out. If you have
trouble keeping the points
even, break out the iron and
back track to the folds that
mess up your alignment. Is it
me or do these look like
Egyptian headgear?
The Sail Napkin Fold
front of you.

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2. Fold the napkin in half and
orient the open end towards
you.
diagonally to the center of
the side that is closest to
you. The edge of this flap
should run down the center
of the napkin.
other side, folding the far-
left corner diagonally to rest
right along side the previous
fold.
bringing the center seam up
from the work surface and
allowing the ends to fall
backwards. Smooth down
the folds so it stands nicely
and whala! A fast and easy
standing-fold for your dinner
party. Now you can sail
across the seas on your
dinner plates.
The Slide Napkin Fold

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front of you.
you.
3. Fold the napkin into
quarters.
4. Orient the napkin so that
the open end is pointing
away from you.

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bringing the far end up to
the front. Press this fold
down well.
6. Take the top-layer of napkin
and fold it back, making a
crease about 1/2"-1" before
the top.
7. Flip the napkin over,
keeping the single-layer tip
pointing away from you
8. Fold the napkin in half from
left to right and press the
fold down well.

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9. Open and stand - Very nice!
The Standing Fan Napkin Fold
front of you.
you.
3. Fold the napkin like an
accordion starting at either
narrow end. Leave one end
with 2-3 inches of unfolded
napkin to support the
standing fan.

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4. Fold the napkin in half with
the accordion folds on the
outside.
5. Grasp the unfolded corners
where they meet on the open
end and fold them in
diagonally, tucking them
under the accordion folds.
6. Open it and stand it up. A
beautiful fan for a beautiful
dinner.
The Necktie Napkin Fold

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1. Lay the napkin face-down
and orient it so that one of
the corners points to you.
2. Starting at the upper tip,
fold the right side about 1/3
of the way diagonally to the
left. Don't press the fold
down yet.
left side and then adjust
them both if needed so that
both sides are symmetrical.
Now press down the folds.
4. Fold the right side in about
1/3 of the way starting from
the upper tip, similar to
what we did in the last two
steps. Don't press it down
yet.

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5. Repeat the last fold along
the left side and adjust for
symmetry. When you're
happy with the shape of
your tie, press the folds
down.
6. Fold the upper 1/3 of the tie
diagonally to the right so the
tip of the tie is
perpendicular to the lower
part.
7. Turn the tie over so the tip
is now pointing left.
8. Wrap the tip around the top
of the tie and tuck it in
underneath to create the
knot. There you are, your
very own clever necktie
napkin!

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SELF-CHECK 1.3-1
Test I. Matching Type
Direction: Match the column A to the column B. Write the letter that best
corresponds to your answer on the space provided before each number.
A B
____________1. The Slide Napkin Fold
a.
____________2. The Standing Fan
Napkin Fold
b.
____________3. The Sail Napkin Fold
c.
____________4. The Necktie Napkin Fold
d.

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____________5. The French Napkin
Fold
e.
____________6. Arrow Napkin Fold
f.
____________7. The Bird of Paradise
Napkin Fold
g.

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____________8. The Rosebud Napkin
Fold
h.
____________9. The Bishop’s Hat
Napkin Fold
i.
____________10. Pyramid Napkin Fold
j.
k.

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ANSWER KEY 1.3-1
1. C
2. B
3. D
4. A
5. G
6. I
7. H
8. E
9. F
10.J

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JOB SHEET 1.3-1.a
Title: Table Napkin Folding
Performance Objectives: Given the materials needed, you should be able to
follow the procedure in making the Standing Fan Napkin Fold.
Supplies/Materials: Table and table napkin
Steps/Procedure:
1. Prepare and check the needed materials.
2. Assemble the materials.
3. Carefully follow the procedures.
4. Lay the napkin face-down in front of you.
5. Fold the napkin in half and orient the open end towards you.
6. Fold the napkin like an accordion starting at either narrow end.
Leave one end with 2-3 inches of unfolded napkin to support the
standing fan.
7. Fold the napkin in half with the accordion folds on the outside.
8. Grasp the unfolded corners where they meet on the open end and
fold them in diagonally, tucking them under the accordion folds.
9. Open it and stand it up. A beautiful fan for a beautiful dinner
Assessment Method :
 Demonstration

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Performance Criteria Checklist 1.3-1.a
Criteria
Did you……
Yes No
3. Carefully follow the procedure in folding the napkin.
5. Fold the napkin in half and orient the open end towards
you.
6. Fold the napkin like an accordion starting at either
narrow end. Leave one end with 2-3 inches of unfolded
napkin to support the standing fan.
7. Fold the napkin in half with the accordion folds on the
outside.
8. Grasp the unfolded corners where they meet on the
open end and fold them in diagonally, tucking them
under the accordion folds.
9. Open it and stand it up. A beautiful fan for a beautiful
dinner

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JOB SHEET 1.3-1.b
follow the procedure in making the Pyramid Napkin Fold.
Steps/Procedure:
1. Prepare the needed materials.
4. Lay the napkin face down in front of you.
5. Fold the napkin in half diagonally
6. Rotate the napkin so the open end faces away from you.
7. Fold the right end up to meet the far corner, ensuring the edge of
this new fold lays on the centerline as shown.
8. Repeat the last step with the left side, folding the left tip up to the
far corner, creating a diamond shape with a seam running down the
center.
9. Turn the napkin over, keeping the open end facing away from you.
10. Fold the napkin in half by bringing the farthest point of the
diamond up and back to the nearest point.
11. Turn the napkin over again, this time keeping the open end
facing towards you.
12. Fold the napkin along the center seam and you have a neat, sturdy
pyramid. If your napkin won't stand neatly then you may need a little
starch.
Assessment Method :
 Demonstration

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
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Performance Criteria Checklist 1.3-1.b
Criteria
Did you……
Yes No
6. Rotate the napkin so the open end faces away from you.
7. Fold the right end up to meet the far corner, ensuring
the edge of this new fold lays on the centerline as
shown.
8. Repeat the last step with the left side, folding the left tip
up to the far corner, creating a diamond shape with a
seam running down the center.
9. Turn the napkin over, keeping the open end facing away
from you.
10. Fold the napkin in half by bringing the farthest
point of the diamond up and back to the nearest point.
11. Turn the napkin over again, this time keeping the
open end facing towards you.
12. Fold the napkin along the center seam and you
have a neat, sturdy pyramid. If your napkin won't stand
neatly then you may need a little starch

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
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JOB SHEET 1.3-1.c
follow the procedure in making the Arrow Napkin Fold.
3. Carefully the procedure in folding the table napkin.
6. Fold the far-right corner over to the center of the side that is closest
to you. The edge of this fold should run down the center of the napkin.
7. Repeat the last step with the other side, folding the far-left corner in
to rest along side the previous fold.
8. Fold the right-flap out diagonally so that it's outer edge runs even
with the far edge of the napkin.
9. Repeat the previous step on the other side, folding the left-flap out
diagonally to meet the far edge of the napkin.
10. Slide the left and the right sides together, allowing the napkin to
bend at the farthest point. This will cause the flat, center part to bow.
Pretty easy, huh?
Assessment Method :
 Demonstration

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
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Performance Criteria Checklist 1.3-1.c
Criteria
Did you……
Yes No
you.
6. Fold the far-right corner over to the center of the side
that is closest to you. The edge of this fold should run
down the center of the napkin.
7. Repeat the last step with the other side, folding the far-
left corner in to rest along side the previous fold.
8. Fold the right-flap out diagonally so that it's outer edge
runs even with the far edge of the napkin.
9. Repeat the previous step on the other side, folding the
left-flap out diagonally to meet the far edge of the
napkin.
10. Slide the left and the right sides together,
allowing the napkin to bend at the farthest point. This
will cause the flat, center part to bow. Pretty easy, huh?

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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Document No.
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JOB SHEET 1.3-1.d
follow the procedure in making the The Bird of Paradise Napkin Fold.
Steps/Procedure:
3. Carefully the procedure in folding the napkin.
7. Fold the napkin in half diagonally, creating a triangle.
8. Orient the triangle so the open tip is facing away from you.
9. Fold the right corner diagonally towards you - laying it down along
the centerline of the triangle, making a new tip pointing towards you.
An iron can make this important fold a whole lot easier.
10. Do the same with the left corner, fold it diagonally toward you
and press it down next to the previous fold. Now you have a diamond,
you're rich! Yay!.
11. Fold the two "wings" that you just made in folds 6 and 7
under so that you have your original triangle shape back. Once again
an iron can make a world of difference.
12. Fold the triangle in half by bringing the center seam towards
you and allowing the ends to fall.
10.This bird's almost ready to fly, but first you must give it some
feathers. While holding the base firmly to keep your folds together, pull
up the four 'flaps' created by the napkin's corners
Assessment Method :

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
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of 67Developed by:
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 Demonstration
Performance Criteria Checklist 1.3-1.d
Criteria
Did you……
Yes No
7. Fold the napkin in half diagonally, creating a triangle.
8. Orient the triangle so the open tip is facing away from
you.
9. Fold the right corner diagonally towards you - laying it
down along the centerline of the triangle, making a new
tip pointing towards you. An iron can make this
important fold a whole lot easier.
10. Do the same with the left corner, fold it diagonally
toward you and press it down next to the previous fold.
Now you have a diamond, you're rich! Yay!.
11. Fold the two "wings" that you just made in folds 6 and
7 under so that you have your original triangle shape
back. Once again an iron can make a world of
difference.
12. Fold the triangle in half by bringing the center seam
towards you and allowing the ends to fall.
13. This bird's almost ready to fly, but first you must
give it some feathers. While holding the base firmly to
keep your folds together, pull up the four 'flaps' created

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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Document No.
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by the napkin's corners
JOB SHEET 1.3-1.e
follow the procedure in making the Diamond Napkin Fold.
Steps/Procedure:
1.Prepare and check the needed materials.
2.Assemble the materials.
3.Carefully follow the procedure in folding the napkin.
5. Fold the napkin in half and orient the open end toward you.
6. Fold the napkin into quarters
7. Fold the top-most layer of the napkin in half diagonally - up and to
the left.
8. Fold the next layer of napkin diagonally up and to the left, stopping
slightly before the last fold to create an even, staggered effect.
9. Repeat by folding up the next layer of napkin to a point just before
the last one.
10. And one last time with one last layer. Keep them as uniform as you
can.
Now fold both sides of the napkin under and in to create an even,
staggered diamond effect on the napkin. Press it down as flat as
possible and you're ready for guests within 60 seconds
Assessment Method :

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
Page 45
of 67Developed by:
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 Demonstration
Performance Criteria Checklist 1.3-1.e
Criteria
Did you……
Yes No
5. Fold the napkin in half and orient the open end toward
you.
6. Fold the napkin into quarters
7. Fold the top-most layer of the napkin in half diagonally
- up and to the left.
8. Fold the next layer of napkin diagonally up and to the
left, stopping slightly before the last fold to create an
even, staggered effect.
9. Repeat by folding up the next layer of napkin to a point
just before the last one.
10. And one last time with one last layer. Keep them as
uniform as you can.
11. Now fold both sides of the napkin under and in to
create an even, staggered diamond effect on the napkin.
Press it down as flat as possible and you're ready for
guests within 60 seconds

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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Document No.
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JOB SHEET 1.3-1.f
follow the procedure in making the Cone Napkin Fold.
Steps/Procedure:
6. Orient the napkin so the open corner faces away from you.
7. Fold the left-most corner diagonally so the point rests on top of the
far corner.
8. Repeat the last step with the right side, bringing this fold evenly
along to the last one.
9. Turn the napkin over, keeping the open ends pointing away from
you.
10. Evenly fold the bottom third of the napkin up and press it
down well. An iron may be needed here.
11. Fold both the left and right sides back and underneath the
napkin evenly to create the finished product seen here. That looks
so nice I bet you just can't wait to smear food on it!
Assessment Method :
 Demonstration

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
Page 47
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Performance Criteria Checklist 1.3-1.f
Criteria
Did you……
Yes No
6. Orient the napkin so the open corner faces away from
you.
7. Fold the left-most corner diagonally so the point rests
on top of the far corner.
8. Repeat the last step with the right side, bringing this
fold evenly along to the last one.
9. Turn the napkin over, keeping the open ends pointing
away from you.
10. Evenly fold the bottom third of the napkin up and
press it down well. An iron may be needed here.
11. Fold both the left and right sides back and underneath
the napkin evenly to create the finished product seen
here. That looks so nice I bet you just can't wait to
smear food on it!

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
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JOB SHEET 1.3-1.g
follow the procedure in making the French Napkin Fold.
Steps/Procedure:
5. Fold the napkin in half diagonally.
6. Orient the napkin so the long side is on the left.
7. Fold the far corner of the napkin diagonally towards you and to the
right so that the crease falls an inch or two short of the right-most
corner and the newly formed point at the bottom is a few inches to
the right of the left one.
8. Fold the right-most point towards you, pivoting at the same place
the last fold pivoted. Use the finished napkin to drape the dinner
place. Very classy and uncomplicated.
Assessment Method :
 Demonstration

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
Page 49
of 67Developed by:
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Performance Criteria Checklist 1.3-1.g
Criteria
Did you……
Yes No
6. Orient the napkin so the long side is on the left.
7. Fold the far corner of the napkin diagonally towards
you and to the right so that the crease falls an inch or
two short of the right-most corner and the newly formed
point at the bottom is a few inches to the right of the
left one.
8. Fold the right-most point towards you, pivoting at the
same place the last fold pivoted. Use the finished
napkin to drape the dinner place. Very classy and
uncomplicated.

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
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JOB SHEET 1.3-1.h
follow the procedure in making the Bishop’s Hat Napkin Fold.
Steps/Procedure:
1.Prepare and check the needed materials.
2.Assemble the materials.
3.Carefully follow the procedure in folding the napkin.
5. Fold the dinner napkin in half so that the open end is towards you.
6. Fold the far-right corner diagonally towards you, resting the point in
the center of the side closest to you.
7. Fold the near-left corner diagonally away from you, resting it so that
it lays right next to the previous fold.
8. Flip the napkin over and orient it so it points to the far-left and to
the near-right.
9. Fold the bottom half of the napkin up and away from you, laying it
so the far edges run on top of one other.
10. Reach underneath of the napkin and pull out the flap on the right,
making the near-side come to two points as seen in the picture.
11. Gently roll the left half of the left triangle over and tuck its end
underneath the right triangle.
12. Flip the napkin over, points pointing away from you.
13. Fold the right-triangle to the left, tucking its end into the other
triangle.
14. Open up the hat and press the material inside down to fill it out so
that it becomes circular, this may take a little fidgeting.
Assessment Method :

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
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 Demonstration
Performance Criteria Checklist 1.3-1.h
Criteria
Did you……
Yes No
5. Fold the dinner napkin in half so that the open end is
towards you.
6. Fold the far-right corner diagonally towards you, resting
the point in the center of the side closest to you.
7. Fold the near-left corner diagonally away from you,
resting it so that it lays right next to the previous fold.
8. Flip the napkin over and orient it so it points to the far-
left and to the near-right.
9. Fold the bottom half of the napkin up and away from
you, laying it so the far edges run on top of one other.
10. Reach underneath of the napkin and pull out the flap
on the right, making the near-side come to two points
as seen in the picture.
11. Gently roll the left half of the left triangle over and tuck
its end underneath the right triangle.
12. Flip the napkin over, points pointing away from you.
13. Fold the right-triangle to the left, tucking its end into
the other triangle.
14. Open up the hat and press the material inside
down to fill it out so that it becomes circular, this may

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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Document No.
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take a little fidgeting.
JOB SHEET 1.3-1.i
follow the procedure in making the Rosebud Napkin Fold.
Steps/Procedure:
6. Orient the napkin so the open end points away from you.
7. Fold the far-right corner up diagonally so that the point rests on
top of the far corner. The edge of this new flap should lay right on
the center line.
8. Repeat step four on the other side, bringing the left-most corner
up to meet the far corner, creating a diamond shape.
9. Flip the napkin over while keeping the open end pointing away
from you.
10. Fold the bottom of the napkin up about 3/4's of the way as shown
and press the fold down well.
12. Curl both sites up so they meet in the middle and tuck one into
the other.
13. Stand it up and straighten it out. If you have trouble keeping the
points even, break out the iron and back track to the folds that
mess up your alignment. Is it me or do these look like Egyptian
headgear?
Assessment Method :

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
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of 67Developed by:
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 Demonstration
Performance Criteria Checklist 1.3-1.i
Criteria
Did you……
Yes No
3. Carefully follow the procedure in folding the
napkin.
6. Orient the napkin so the open end points away
from you.
7. Fold the far-right corner up diagonally so that the
point rests on top of the far corner. The edge of
this new flap should lay right on the center line.
8. Repeat step four on the other side, bringing the
left-most corner up to meet the far corner,
creating a diamond shape.
9. Flip the napkin over while keeping the open end
10. Fold the bottom of the napkin up about
3/4's of the way as shown and press the fold
down well.
12. Curl both sites up so they meet in the
middle and tuck one into the other.
13. Stand it up and straighten it out. If you
have trouble keeping the points even, break out
the iron and back track to the folds that mess up

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
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your alignment. Is it me or do these look like
Egyptian headgear?
JOB SHEET 1.3-1.j
follow the procedure in making the Sail Napkin Fold.
Steps/Procedure:
6. Fold the far-right corner diagonally to the center of the side that is
closest to you. The edge of this flap should run down the center of
the napkin.
7. Repeat the last step with the other side, folding the far-left corner
diagonally to rest right along side the previous fold.
8. Fold the napkin in half by bringing the center seam up from the
work surface and allowing the ends to fall backwards. Smooth down
the folds so it stands nicely and whala! A fast and easy standing-fold
for your dinner party. Now you can sail across the seas on your
dinner plates.
Assessment Method :
 Demonstration

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
Issued by:
Page 55
of 67Developed by:
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Performance Criteria Checklist 1.3-1.j
Criteria
Did you……
Yes No
you.
6. Fold the far-right corner diagonally to the center of the
side that is closest to you. The edge of this flap should
run down the center of the napkin.
7. Repeat the last step with the other side, folding the far-
left corner diagonally to rest right along side the
previous fold.
8. Fold the napkin in half by bringing the center seam up
from the work surface and allowing the ends to fall
backwards. Smooth down the folds so it stands nicely
and whala! A fast and easy standing-fold for your
dinner party. Now you can sail across the seas on your
dinner plates.
you.

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
September 16, 2017
Document No.
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INFORMATION SHEET 1.3-2
TABLE SKIRTING DESIGN
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. define table skirting
2. identify the different kinds of table skirting
3. demonstrate table skirting design
Introduction
Table skirting is used to decorate tables to be used in different kind of
occasions, for elegance, and to cover the actual table.
This section provides the context for the various table skirting designs and
their procedures.
Pointers in Table Skirting
1. Decide on what design you are going to do that fits the occasion.
2. Prepare the needed materials:
 cloth
 table skirt
 pins
 thumbtacks
 thimble
3. Lay the top cloth and fastened with thumbtacks at the edge of the
table.
4. Pull the cloth adequately to straighten the surface.
5. Get the center front of the table and fold the cloth to the center to get
the middle.

CBLMs on
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Services NC II
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Date Developed:
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6. Start fastening the cloth with pins at the center with the middle half of
the cloth.
7. Apply various design such as:
Diamond style
Pleated Box type

CBLMs on
Food and Beverage
Services NC II
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Date Developed:
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Ribbons
8. All sides should be equally skirted and covered
Different Kinds of Table Skirting
Table skirting is just as the name implies—a skirt for a table. Table skirts
consist of two components: the cloth table topper and a skirt that fastens to the
table edge with clips, Velcro or snaps. Standard tablecloths are not sufficient for
over-sized banquet tables—they shift, wrinkle and are rarely a proper fit. There
is a table skirting solution for any table and occasion. Various table skirting
designs are suitable for wedding receptions, business conferences or holiday
celebrations. Learn about the different kinds of table skirting and make your
upcoming event a stylish affair.
Gathered or Shirred
.
Gathered or shirred table
skirts are a popular choice due to
the simplicity and reasonable cost.
A gathered or shirred table skirt is
a fabric drape drawn together by
threads along the top hem
providing extra body to the skirt. A
tighter gather gives a table skirt a
full, ruffled appearance

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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Knife Pleat
.
Box Pleat
A box pleat table skirt is
made from a sequence of back-to-
back knife pleats. Box pleated
table skirting is a good choice for
a professional conference or
business meeting. The box pleats
give the table a neat, tailored
appearance. Box pleats have a
more pronounced projection than
a simple knife pleat, adding
dimension and interest to
business or formal tables.
Knife plea
most common ki
table skirts. A
series of narro
folded in the sam
gathered table s
create smooth, p
the length of th
pleated table s
choice that is the
the pleated varie

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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French Box Pleat
Plastic
Fringe
Table skirting with
French box pleats provide even
more volume than standard box
pleats. French pleats are
narrower than regular box
pleats, giving the bottom of the
table skirting a fuller
appearance. French box pleats
work equally well in casual or
elegant settings.
When budget and easy
cleanup are a priority,
consider plastic table skirting.
Vinyl fabric can be fashioned
into simple gathers or knife
pleats. Vinyl table skirting is a
cost-effective way to dress
tables for any occasion.
Fringe table skirting is a
playful addition to party tables.
Metallic, tissue and raffia
fringe skirts have a number of
imaginative uses. This kind of
decorative fringe is a charming
substitute for table skirting
and serves as a festive wall
border for special celebrations.
Natural raffia table skirting is
perfect for a tropical or luau-
themed event. Raffia fringe
works as hula table skirting,
tiki bar draping and funky wall
decor.

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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SELF-CHECK 1.3-2
Test I. Define table skirting. Write your answer on a separate answer
sheet. (4 points)
Test II. Label the following pictures
1. ________________________________

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Services NC II
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Date Developed:
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2. ________________________________
3. ________________________________
4. ________________________________
5. ________________________________
6. ________________________________

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ANSWER KEY 1.3-2
Test I. Table skirting is used to decorate tables to be used in different kind of
occasions, for elegance, and to cover the actual table.
Test II.
1. Fringe
2. Plastic
3. French Box Pleat
4. Box Pleat
5. Knife Pleat
6. Gathered or Shirred

CBLMs on
Food and Beverage
Services NC II
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Date Developed:
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TASK SHEET 1.3-2
Title: Table Skirting Design
Performance Objectives : Given the materials needed, you should be able
to make three table skirting designs following the procedures below.
Supplies/Materials :
cloth
table skirt
pins
thumbtacks
thimble
Steps/Procedure :

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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2. Lay the top cloth and fastened with thumbtacks at the edge of the table.
4. Get the center front of the table and fold the cloth to the center to get
the middle.
5. Start fastening the cloth with pins at the center with the middle half of
the cloth.
6. Apply the various design like pleated box type, diamond style and
ribbons.
Assessment Method : Demonstration
Performance Criteria Checklist
Criteria
Did you……
Yes No
2. Lay the top cloth and fastened with thumbtacks at
the edge of the table.
4. Get the center front of the table and fold the cloth
to the center to get the middle.
5. Start fastening the cloth with pins at the center with

CBLMs on
Food and Beverage
Services NC II
for Service
Date Developed:
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Document No.
Issued by:
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the middle half of the cloth.
6. Apply the various design like pleated box type,
diamond style and ribbons.
References/Further Reading
Internet:
http://teequeue.blogspot.com/2009/01/module-title-providing-food-and.html
www.qqi.ie/sites/docs/awardslibrarypdf/d20143_awardspecifications_english.p
df
https://en.wikipedia.org/wiki/Napkin_folding
https://www.youtube.com/watch?v=ka3h6NkvQow
www.ehow.com › Parties & Entertaining
www.abbelrent.com/wp-content/uploads/2013/04/table-linens-napkins-
skirting.pdf

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Services NC II
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Date Developed:
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Document No.
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https://www.youtube.com/watch?v=sOAKUAfEGnQ
https://www.youtube.com/watch?v=XegBUyxDiFI
http://www.ehow.com/about_5392845_different-kinds-table-skirting.html

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