Title: Set a table.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Back of the House in the Food and Beverage Industry

Setting a table should be according to the type of service offered and should include the designated positions for

- plates
- flatware
- glassware
- napkins
- condiments
- centerpiece/decoration
- chairs.

Process/Skill Questions:

Thinking

- What are the five basic styles of service?
- What are the types of services?
- What items are included in a place setting?
- How does the style of service determine the items used in a place setting?

Communication

- What communication skills are necessary in seated service?
- What are popular styles of seated service?

Leadership

- How can delegating tasks contribute to a positive environment?
- What role can servers play in handling customer dissatisfaction?

Management

- How does use of linens, proper place settings, and décor enhance the customer experience?
- What management skills are essential to determine and carry out the appropriate style of service?