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Food and beverage service operating equipments
- 2. DEFINITION • A customer’s first impression on entering the service area is significant. • A careful selection of items in terms of shape, design enhances the overall decor or theme and contributes towards a feeling of harmony. • Food service equipment includes all pieces of equipment of furniture, linen, cutlery, crockery, glassware, and so on, used by the guests and the staff in the service area.
- 3. CATEGORIES OF EQUIPMENT Category Examples Furniture Tables, chairs, sideboards Linen Tablecloth, buffet cloth, napkins, tray cloth, waiter’s cloth, slips cloth, satin cloth Crockery Quarter plate, half plate, full plate, soup plate, soup cup, soup bowl, cup and saucer, demitasse, breakfast cup and saucer, etc. Glassware Water goblets, wine glasses, champagne tulip, beer mug, cocktail glass, Tom Collins, old-fashioned, highball, Pilsner glass, etc. Tableware Flatware: spoons, forks Cutlery: knives Hollowware: coffee pots, tea pots, water jugs, entrée dishes, sugar bowls, creamers, butter dish, and etc. Miscellaneous equipment Bud vase, table number, menu stand, cruets, ashtrays, toast rack, sauce boats, asparagus tongs, caviar knife, oyster fork, corn on the cob holder, snail dish, etc. Disposables Paper napkins, disposable plates, cups, table mats, doilies, coasters, table rolls, gloves, spoons, forks, knives, etc.
- 4. FURNITURE • Dining room furniture is available in many shapes, sizes, material, color, texture, and design. • The common items of furniture found in food service are tables, chairs, and sideboards.
- 5. FURNITURE • They come in different sizes and shapes, of different materials. • The standard table top shapes are rectangular, square, and round. Restaurant tables
- 6. FURNITURE • Wooden chairs are preferred in restaurants. They can be with arms and without arms. Standard size of chairs • Height of the chair (from floor to the seat): 18” • From floor to the top of the chair: 39” • Depth of the chair: 18” Restaurant chairs
- 7. FURNITURE • It is also termed as a dummy waiter. • Food service personnel will not be able to extend quick service and work efficiently without sideboards. Sideboard
- 8. FURNITURE • Side knives • Soup spoons • Fish knives and forks • Dessert spoons and forks • Large knives and forks • Service spoons and forks • Tea spoons and coffee spoons • Underline • Glassware (water glasses and wine glasses) • Napkins, tray cloth, waiter’s cloth • Sugar pots with tongs, cup, and saucers • Cruets • Ashtrays • Paper napkins • Candle stand • Trays The following items are kept in the sideboard:
- 10. LINEN • The term ‘linen’ in food service area covers tablecloths, napkins, tray cloths, slip cloths, buffet cloths, waiter’s cloths, and tea cloths
- 11. LINEN • Tablecloths are generally used in fine dining restaurants. The color of the tablecloth must go well with the color scheme of the interior. Tablecloth
- 12. LINEN • They are also called as serviettes. • There are for guests’ use, normally kept folded at each cover and unfolded and spread on laps of guests by service staff or by guests themselves depending on the situation. Napkins
- 13. LINEN Slip cloth Buffet cloth Buffet masking cloth Waiter cloth Tea cloth
- 14. CROCKERY Various classifications of food service crockery are: • Flatware: plates and saucers serving flats. • Cups and bowls for tea and coffee cups, soup and sweet bowls and serving dishes. • Hollowware: pots and vases
- 15. CROCKERY Porcelain This is of a different composition with a semi- translucent body, normally cream/grey, and has a high resistance to chipping. Types of crockery Bone china This very fine, hard china is expensive. It can be made to thicker specifications for hotel use. Hotel earthenware It is the cheapest but least durable hotel ware although it is much stronger than regular domestic earthenware. Stoneware This is natural ceramic material traditionally made
- 16. CROCKERY Items of crockery Half plate Full plate Quarter plate Tea cup and saucer Demitasse and sauce Breakfast mug Soup bowl Soup plate
- 17. GLASSWARE • Well designed glassware combines elegance, strength and stability, and should be fine rimmed and of clear glass. • Food and beverage service outlet use variety of glasses for different types of drinks.
- 18. GLASSWARE Glassware is classified into three types according to their parts: Tumbler It is basically a bowl without stem or foot. Its sides may be straight, widened, or curved. Footed ware The bowl sits directly on a base of food without the stem. Bowl and base may come in a variety of shapes. Stemware It refers to glasses that have all three parts - bowl, base, and stem. In this type, the stem connects the bowl with the base or foot.
- 19. GLASSWARE Types of glass wares Soda lime glass Borosilicate glass Lead Crystal
- 20. GLASSWARE Different glassware Cocktail glass Saucer Tulip Flute Paris Goblet Brandy balloon
- 21. GLASSWARE Different glassware Worthington Sour glass High Ball/ Collins glass Rocks/Old Fashioned Martini Slim jim
- 22. GLASSWARE Different glassware Copita (Sherry) Elgin Dock glass (Sherry) Beer (straight) Lager/Pi lsner Beer (dimple)
- 23. TABLEWARE Tableware includes all items of flatware, cutlery and hollowware and may be classified as follows: • Flatware in the catering trade denotes all forms of spoon and fork, as well as serving flats. • Cutlery refers to knives and other cutting implements. • Hollow-ware consists of any other item, apart from flatware and cutlery, for example, tea pots, milk jugs, sugar basins and serving dishes.
- 26. TABLEWARE Cutlery Small knife and fork Fruit knife and fork Large knife and fork Sundae spoon Ice cream spoon
- 27. MISCELLANEOUS EQUIPMENT Trays Salvers Water jug Entrée dishes Platter Bread basket Butter dish Butter knife Cruets Bud vase Menu stand Table number Ashtray Tureens Soup ladle Sauce boats Sauce ladle Ice bucket Wine cooler Champagne cooler Wine cradle Decanter Carafe Coffee pot Teapot Tea strainer Creamer/milk jug Sugar bowl Sugar tongs Toast rack Preserves dish Preserves spoon Cosy Candle stand Fruit stand Straw holder Chafing dish Salad bowls Cheese knife Grapefruit spoon Caviar knife Carving knife and fork Snail dish Snail fork Snail tongs Asparagus tongs Finger bowl Oyster fork Grape scissors Fondue fork Pastry fork Gateaux slice Corn on the cob holder Nut cracker Cocotte dish Chinese cruet Ice cream scoop Pastry tongs Toothpick stand Egg stand Ravier Ramekin Coupe Lobster cracker Lobster pick Cork screw Salad plate
- 28. DISPOSABLES
- 29. Thank you!
Editor's Notes
- The creation of atmosphere by the right choice of decor, furnishings and equipment is therefore a major factor that contributes to the success of the food service operation.
- … materials such as wood, mica, glass, stone, and so on
- It is equipped with drawers, compartments, and shelves.
- Reception desk: It is used by the hostess to usher the guests to their tables. Sauce bottles Menu cards K.O.T. books Water jug Ice buckets Service dpoon and forks All purpose spoons All purpose forks All purpose knives Soup spoons Tea spoons Cups and saucers Quarter plates Glassware Ashtrays Salvers Bread baskets Fresh linen Dirty linen
- The size of the cloth depends on the size of the tables to be covered.
- Damask fabric is preferred for napkins. Napkins and some common folding techniques of napkins will be discussed later on
- Slip cloth: It is used to cover soiled tablecloth during operations. Waiter cloth: It is used by waiters extensively during service. The edges of dishes are wiped with this cloth, as and when necessary. Buffet cloth: Buffet cloths are used for covering buffet tables. Dasooti fabric is preferred for buffet cloths. Buffet masking cloth: It is draped around the front size of the buffet table, primarily to cover the legs and to make the buffet station attractive. Tea cloth: This is used exclusively for wiping cutlery and crockery.
- Quarter plate Bread, cheese, under liner for bowls Soup plate For thick soups and breakfast cereals. Soup cup For thin soups, also known as consommé cup. Soup bowls For thick and thin soups, breakfast cereals. Half plate For appetizer, fish, pasta, entree, vegetables, sweet, and as under liner for soup plate. Full plate Main course. Breakfast mug For all tea and coffee served during breakfast. Tea cup and saucer For tea and coffee served during the day Demitasse and sauce For coffee served after lunch and dinner.
- T - Examples: Rock glass, old-fashioned, highball, Collins, Juice glass, and so on. FW - Examples: brandy balloon, beer goblet. S - Examples: red wine glass, white wine glass, champagne saucer, champagne tulip, cocktail glass, and so on.
- Soda lime glass This glass contains sand, soda ash and limestone as the principal ingredient. It is used for everyday relatively inexpensive glassware Lead crystal This form of glass includes sand re lead and potash, which produces a slightly softer glass of high brilliance. Borosilicate glass This is a glass made with the addition of borax, which increases its hardness and heat resistance.
- Cocktail glass For cocktails generally & smaller: for pink lady and white lady. Saucer For champagne cocktails & daisies, not really used much now. Tulip All champagne cocktails & sparkling wines also buck’s fizz and the grasshopper. Flute For sparkling wines generally & also for Brandy Alexander & Kir Royale Paris Goblet In various sizes used for wines, water & beers. Also used for cobblers, pina colada and green blazer Brandy balloon Small for brandies, for b&b , liqueur based cocktails, for frappes and for liqueurs.
- Worthington For bottled beers, soft drinks and for pimms, coolers and long drinks such as Fruit Cups Rocks/Old Fashioned Also known as whisky glass, often used for any spirits and mixers. Also used as drinks such as Old Fashioned & Negroni High Ball/ Collins glass Used for spirits and mixers, for high balls, john Collins, tom Collins, mint julep, tequila sunrise and spritzers. Larger for long drinks such as pimms Sour glass For spirits and mixers and for sours as an alternative to rock glass Martini For dry, medium and sweet martinis & manhattans but also used for other cocktails Slim jim For spirits and mixers & for sour as an alternative to highball glass
- Copita (sherry) Mainly used for sherry, also used for sweet wines. Elgin Traditional glass used for sherry in single and double measure (schooner) sizes. Also in smaller version used for liqueurs. Port or sherry (dock glass) Used for both ports and sherries and also for sweet wines. Lager/pilsner Different sizes used for bottled and draught lager beers Beer (straight) Traditional beer glass in different sizes for half and full ,measures of any beers and also beer based mixed drinks like shandy Beer (dimple) Traditional beer glass in different sizes for half and full measures of any beers and also beer based drinks including black velvet.
- Traditionally flatware includes spoons, forks and cutlery referred to knives in the modern usage of these terns changed. All spoons, forks and knives used as eating implements are now referred to as cutlery.
- Silver Silver and plated silver are expensive, suitable for high-class dining operations Stainless steel Stainless steel resists scratching far more than others metals and may therefore be said to be more hygienic.
- Soup spoon For thick soups. Dessert spoon For thin soup, breakfast cereals. Service spoon and fork Transferring of dishes from the container onto the guest’s plate. Tea spoon Tea, coffee, juice served with accompaniments, fruit cocktails, sweets served in coupes or glass bowls. Coffee spoon For coffee served in demitasse after lunch or dinner. Egg spoon Use with boiled eggs (tea spoon may be used in place of egg spoon) Side knife Placed on the side plate for bread, toast, rolls, cheese. Fish knife and dish fork For all fish dishes, hors d’oeuvre varies. Steak knife For steaks Dessert spoon and fork For all pastas and rice except spaghetti, for sweets.
- Small knife and fork Vegetable, savoury, and meat dishes if not served as the main course. Fruit knife and fork For dessert (small knife and fork may be used in place of fruit knife and fork) Large knife and fork Main course. Sundae spoon Ice cream or any shakes with ice cream served in tall glass. Ice cream spoon For ice cream served in coupes, most hotels use teaspoon in place of ice cream spoon.
- Salvers For transporting glassware, drinks, coffee, and tea service Entrée dishes For portioning out dishes and taking to guests’table. Platter For transporting food to the guest table. Bread basket Cane Butter dish To hold butter cubes or curls. Butter knife Comes with butter dish Cruets Salt and pepper cellars. Bud vase For keeping small flower arrangement on the dining table. Menu stand To hold table d’ hote menu card Tureens For holding large quantities of soup Wine cradle To hold red wine bottle. Decanter To decant red wine. Cosy Made of thick cloth and cotton used to cover the tea and coffee pots during service to retain heat. Chafing dish To keep food warm during service by using chemi-fuel/gas /electricity. Fondue fork fondue means melted Used to dip cubes of meat, bread, and so on, in hot oil or melted cheese Gateaux slice Used for serving pastries/cake. Found on a gateaux trolley/tray. Chinese cruet Bowls containing chilli vinegar, soya sauce, and chilli sauce. Ravier Oval or rectangular dish used for presenting hors d’ oeuvres, pastas, rice, and so on Ramekin Used for baked eggs, custards, soufflés.