Dining Room Management LMS

Manuel S.
Enverga University Foundation, Lucena City

An Autonomous University
College of International Hospitality and Tourism Management
DINING ROOM
MANAGEMENT
HTM 112: CATERING MANAGEMENT
Sheila O. Talaga, CIHTM

Manuel S. Enverga University Foundation, Lucena City
Complete a checklist and requisitions of

equipment needed for the event.
Identify, prepare and utilize equipment
and supplies to be used in catering.
Setup rooms for the function.
Properly prepare dining room for

service
Identify, prepare and utilize equipment
and supplies used in catering.
Dinnerwares
Dinnerware
1. Place plate
 Is a 12-inches
diameter place used
as underliner for
dinner plate in
formal sitdown
dinner.
Dinnerware
2. Dinner plate
 Is a 10-inches
diameter plate used
for individual
servignof the main
dish in formal
dinners.
Dinnerware
3. Soup bowl
 Is a 6-inches in
diameter hollow
plate used for soups,
cereals, and saucy
dishes.
Dinnerware
4. Bread and
butter plate
 Is 6-inches in
diameter and is used
for serving bread
and butter for
breakfast and
dinner.
Dinnerware
5. Cup and
Saucer
 Is used in pair where
the cup is firmly
placed on top of the
saucer with its bottom
fitted on the grove. It
is used for beverages
like coffee, tea or
chocolate.
Dinnerware for
Serving
1. Platters
 Oval-shaped dishes
with diths ranging
from 8 to 10 inches
used for serving
different food such
as vegetables, meat,
poultry, rice and the
like.
Dinnerware for
Serving
2. Tea/coffee
pot
 Is used for serving

tea or coffee. The
tea pot is slightly
smaller than coffee
pot.
Dinnerware for
Serving
3. Sugar bowl
and creamer
 Are used for serving

sugar and milk
Dinnerware for
Serving
4. Water
Pitcher
 Is usually made of
either glass, plastic
or aluminum.
Generally used for
serving water or
juices.
Flatwares
Flatwares
1. Dinner spoon – is oval in shape and it is used for the main
dish.
2. Dinner fork – is a four-pronged fork usually used for main
dishes.
3. Salad/dessert fork – is four-pronged that is shorter than a
dinner fork used for salads and desserts.
4. Pickle fork – is a two-pronged tiny fork approximately 3
inches long used for pickled vegetables.
5. Oyster fork – is a three-pronged tiny fork, 3-inches long
used for picking oysters and similar shellfish.
Flatwares
6. Soup spoon – is smaller than a dinner spoon. The bowl is
rounded. It is used for partaking soup.
7. Dinner knife – is approximately 9-inches in length, slightly
thick with solid handle used for slicing, picking or for other
dining purposes.
8. Steak knife – lighter in weight than a dinner knife , with
wooden handle, serrated and has a pointed tip. It is used for
cutting roast beef, pork or chicken.
Flatwares for Serving

1. Serving Spoon – larger that dinner spoon used for serving
main dishes, vegetables and other accompaniments.
2. Serving Fork – larger than the dinner fork, four-pronged
and has a bigger handle used for serving dishes, salads,
vegetables, etc.
3. Pie Server – has a wide, flat and elongated shape with
short handle. It is used for serving pies, cakes and pastries.
4. Soup ladle – has a long handle with small, rounded, deep
bowl. It is used for serving soups.
5. Gravy ladle – has a long handle with small, rounded, holloe
bowl. It is used for serving gravies and sauces.
Beveragewares
Beverageware Unfooted
1. Old fashioned glass – is a 7 ½ ounce glass with narrow
base, wide mouth, thick body made of lime glass. It is used
for individual serving of water, juice or other beverage
concoctions.
2. High ball – is a 12 ounce glass with the same width from
mouth to base. It is used for serving water, beverages with
ice shavings and other cold concoctions.
3. Whiskey glass – is a 1 ½ ounce glass with wide mouth and
narrow base used for individual servings of whiskey and
other alcoholic beverages.
Beverageware Footed
1. Goblet – comes in 8 ounce and 12 ounce sizes with wide
mouth tapering down to the bottom and the stem is short.
It is used for champagnes and other white wines.
2. Champagne – is a sauce-like glass with hollow stem about 4
½ ounce capacity.
3. Cocktail – comes in different shapes with long sem used for
various cocktail drinks. It is usually made of crystal.
4. Sherry – has a V-shape body with short stem with a 2 to 3
ounce capacity
5. Wine – has a tulip-shape body with long stem and has 3 to
5 ounce capacity.
Linens
Linens
1. Table Cloth – comes in varying sizes and shapes dependeing
on the tables. It can be made of cotton, damask, ramie,
linen or synthetic.
2. Silence cloth – is a thick cloth used as a padding
underneath the table cloth. It is used for muffling the sound
of dinnerwares and beverage wares while dining.
3. Top cloth or table runners – are smaller cloth placed on top
of the cloth to enhance appearance of the dining table.
4. Placemats – measure approximately 18 to 24 inches and
used as individual covers.
5. Napkins – comes in varying sizes and materials used as
protection of clothes from getting soiled.
CLOTH SIZE TABLE SIZE
54-in square Bridge table or 30-in round
72-in square 48-in to 54-in round or square
90-in round 30-in round cocktail table
108-in round 54-in round or square
114-in round 54-in round or square
120-in round 60-in to 72-in round
120x60-in rectangle 96 x 30-in banquet table

Dining Room
Layout
Dining Room Layout

One satisfying experience for a customer is to see a
dining room which is beautifully arranged in a simple or
elegant manner and with proper considerations on the
convenience for the diners. Choosing the table and chair
for the dining room depends on the size of the room.
Arrangement vary from functions or occasions and the
number of guests who will occupy the hall. The
environment that will be created should be suitable for
the purpose of the occasion
Dining Room
Layout
1. Convention
Setup
 Caters to large
number of guests;
needs more waiters
to set, serve.
Dining Room
Layout
2. Conference
Setup
 For smaller groups,
tables are arranged
closer with each
other.
Dining Room
Layout
3. Buffet Setup
 Guests from their
line near the buffet
table to get their
food, a waiter
scoops serving
portions and places
them in guests
plates.
Room Layout Considerations

• Size and square footage of the room area.
• Aisle space for service personnel to go around.
• Service areas or wait stations.
• Placement of the beverage and coffee stations and
portable bar.
• Number of seats per table.
• Shapes and size of a table.
• Total number of guests.
• Types of menu served.
• Activity and flow of the guests.
• Fire and safety codes and the emergency exits.
Catering Checklist
for Events
Catering Checklist for Events

Catering is vitally important for the health of most
events. Good food brings people together, and caterers offer
ready-made food for guests to enjoy. It’s not enough to just
cater an event though, it needs to be catered exceptionally
well. That means that everything should be planned and you
should have a catering checklist before every event. Consider
the steps that must be completed and write them down. Assign
jobs to specific team members. To deliver a successful event,
plan everything out with time to spare. One of the best ways to
start your planning is by looking at a checklist for catering an
event. Think of it as your basic inventory plan, and check off
each item before every event.
Table Settings
An event should have all necessary table settings,
including the decorative and functional elements. Giving
this your full attention will make the event look stunning
and guests will have all their needs to enjoy their meal.
Below are some of the things you need for your event:
- Salad plates - Tablecloths - Wine glass
- Dinner plates - Centerpieces - Water glass
- Bread plates - Fabric or paper napkin
- Sugar holders - Salt & pepper shakers
Table Settings
Tablecloths Cakes stands

Fabric or paper Wine glasses
napkins Water goblets
Finger food container Sugar holders
Bread plates Salt & pepper
Dinner plates shakers
Centerpieces
Serving Equipment
Having the right serving equipments is one of the most
essential catering supplies you'll need. The right type of
equipment makes serving the food and beverages faster
among your guests. You’re after classic design with best
quality.
Serving Equipment
• High quality serving trays: Trays will be used to serve the food.
• Bus bins: These are tubs that hold dirty dishes and leftovers when
the guests are done eating. Several of these are essential to the
event.
• Water pitchers: Opt for durable pitchers with modern designs.
Consider having enough to keep half of your servers serving water
as this is one of the major components of an event.
Buffet Equipment
If you’re serving a buffet event, you’ll need to consider a
different checklists. Different items need to be included in
order for the team to operate and move quickly. Below is
the standard checklist in doing a buffet style of event.
Buffet Equipments
• Plates - The best choice is a set of unified design plates with strong
durability.
• Chaffing dishes - This helps warm the food all throughout the
event.
• Tongs - These are intended for the salad and other difficult scoop
items.
• Matches or lighter - Intended to start the dish heaters.
• Serving baskets - For fruits and other objects.
• Rolled silverware - Packed into neat bundles to be grabbed and
passed out easily.
• Dish cloths - To wipe spills.
Beverage Bar Checklist

When it comes to drinks, it's better if you provide a coffee
or beverage station at the event so people can serve
themsevles whenever they want. Just make sure it is
stocked properly at all times. Here’s a simple checklist
you might consider.
Beverage Bar Checklist

• Coffee Cups
• Pitchers (filled with ice)
• Glasses
• Ice tubs straws
• Baskets
• Napkins
• Garbage cans
Preparation for Off-Site Catering

A good catering equipment checklist is even more
important when completing an off-sites project. There
are less supplies available, and failure to bring the right
items could ruin an event. Look over this catering set up
checklist closely before each major event just to be sure.
Preparation for Off-Site Catering

• Aluminum foil – To cover and protect food items during
transportation.
• Hand sanitizer – For keeping hands clean throughout
• Garbage bags- To keep dirty napkins and rags in
• Insulated containers – Keep food hot or cold by keeping it
insulated during transit.
• Water jugs – For when no water is available on site
• Disposable food containers – For storing all the food for the
event
• Additional bus tubs – To hold all the dirty dishes to be washed
late
Sample Checklist
No matter what type of event you’re catering, it’s

important to have a checklist to rely on. Hopefully, the
banquet equipment inventory list and other checklists
help make planning for the next event easier. It’s also a
good idea to include a catering food checklist, but that’s
something you’ll have to make up for each event. Focus
on detail when planning and always give yourself more
time than you’ll need to avoid rushed mistakes.
References
• Punay,M.L.M. (2012). Food beverage: service manual. Practice
makes you an expert F & B service guide for begginers.
Mandaluyong City: Books Atbp. Pub.Corp
• Mattel, B. (2016). Catering: a guide to managing a successful
business operation 2nd ED. New Jersey: John & Sons
• Arduser, L., Brown D (2006). The Professional Caterer’s Handbook
How to Open and Operate a Financially Successful Catering
Business. Atlanctic Publishing Group, Inc.
Preparing the dining room is one

of the major activities that can
spell success in any catering
service activity.
-Jasmine Baylongo

Dining Room Management LMS

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Manuel S.

Enverga University Foundation, Lucena City

College of International Hospitality and Tourism Management

Sheila O. Talaga, CIHTM

Complete a checklist and requisitions of

Properly prepare dining room for

 Is used for serving

 Are used for serving

Flatwares for Serving

CLOTH SIZE TABLE SIZE

54-in square Bridge table or 30-in round

72-in square 48-in to 54-in round or square

90-in round 30-in round cocktail table

108-in round 54-in round or square

114-in round 54-in round or square

120-in round 60-in to 72-in round

120x60-in rectangle 96 x 30-in banquet table

Dining Room Layout

Room Layout Considerations

Catering Checklist for Events

Tablecloths Cakes stands

Beverage Bar Checklist

Beverage Bar Checklist

Preparation for Off-Site Catering

Preparation for Off-Site Catering

No matter what type of event you’re catering, it’s

Preparing the dining room is one

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