Food and Beverage Service Class is a compulsory subject for students in semester 4, Diploma Hotel Management & Diploma Foodservice Halal Practice. In this subject, students will learn the practical part of food & beverage service. One of the most important service types that they have to master is Table D’hote. The meaning of table d'hote is a menu that offers a multi-course meal, with multiple options for each course and at a fixed total price. To do the arrangement on the types of cutlery used for table d’hote, there are guidelines need to be followed. If a shortage of place settings, mix in pieces do not match. Students always overlook the suitable cutleries for each of menu that being served. Even though the table setting looks easier for students to do, it needs a perfection specially to measure the exact distance between the cutleries or crockery. As, it is important to have a proper guideline to ensure the right types and arrangement for the cutleries that will be used, a research has been conducted to measure the application of ulastic mat. Ulastic Mat is a mold or tool used to organize cutleries on the table with specific measurement. Thus, this study was assigned to determine the acceptance level of respondent towards ulastic mat. 70 students from semester 4, Diploma Hotel Management & Diploma Foodservice Halal Practice were purposely selected as respondent. Descriptive analysis was used to analyse data collected using SPSS version 25. Based on the results, this study indicated that the mean value is at 4.31 for ulastic mat size follow the standard guideline for table setup, mean value score 4.39 for helping students become fast learner, mean value 4.37 for helping students improve their skills, and for chances the product to be commercialized score mean value 4.17.  The overall acceptance level of respondents towards ulastic mat is high with mean value at 4.31. In conclusion, an application of ulastic mat in improving students’ learning process is a novel innovation was accepted optimistically by respondents.