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

- What role can servers play in handling customer complaints?
- How can leaders foster a culture of attention to detail and excellence in the dining area?

Management

- How does the use of linens, place settings, and décor enhance the customer experience?
- What management strategies can be implemented to streamline the table-setting process during peak dining hours?