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The objectives of this lesson are to identify the different types of restaurants and food service systems, enumerate important tips in taking reservations, and perform a table reservation.

The objectives of this lesson are to identify different Food and Beverage service tools, materials, and equipment; clean, sanitize, and store tools and supplies; understand legislation on Occupational Health and Safety and food hygiene; and prepare the service station and equipment.

The objectives of this lesson are to identify different types of table setups, demonstrate at least ten table napkin folding styles, perform table skirting, and follow the standard procedures for all types of table setups.

The objectives of this lesson are to understand the importance of restaurant ambiance, identify and apply the key elements that influence the dining atmosphere such as lighting, views, music, décor, layout, and ventilation, and prepare a dining area that supports customer comfort and satisfaction.