This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the knowledge and skills in taking reservations, preparing service stations, table setting, and setting the ambiance of the foodservice facility.
- Teacher: John Aragones
- Teacher: Cristeta Dacumos
- Teacher: Jericho C. Dela Rosa
- Teacher: Erwin Laberinto
- Teacher: Aries Manahan