it is based on equipments and linen

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Unit:2
Food and Beverage service equipment
Glassware, Linen & Furniture used in
Food & Beverage Service

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Learning Objectives
In this chapter you will learn-
Category of Food Service Equipment with
examples
Types of glassware, linen & furniture
Sizes and measures of glassware, linen
Uses of equipments

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Glassware
 Variety of glasses for
different types of
drinks.
 Basically two types of
glassware- Plain & Cut.
Plain is preferred over
cut glasses.
 Parts of glass-
Bowl
Base or Foot
Stem

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Glassware
Classification of Glassware-
Three types according to their parts-
 Tumbler- Basically a bowl without
stem or foot. Sides may be
straight, widened or curved. E.g.-
Rock Glass, Old- Fashioned,
Collins, Juice Glass & so on.
 Footed Ware- Bowl sits directly
on a base or foot without the
stem. The bowl & the base may
come in a variety of shapes. E.g.-
Brandy Balloon & beer goblet.
 Stemware- it have three parts-
bowl, base & stem. The stem
connects the bowl with the base
or foot. E.g.- Red wine/ White
wine glass.

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Glassware
 The capacity of the glasses is either expressed in ‘oz’,
or ‘ml’
 The glassware chosen should
 be free from air bubbles
 have smooth, transparent, and even finish
 be relatively heavy and durable
 be resistant to impact and thermal shock
 be easy to replace
 not be cracked or chipped

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Glassware

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Glassware

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Champagne
Saucer
Champagne
Tulip
Flutes Paris goblets
Worthington
Old
Fashioned High Ball Tom Collins
Brandy
Snifter
Sour Glass

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Sherry Capita
White Wine
Red Wine Elgin Port/ Sherry
Glass
Pilsners
Footed
Pilsner
Beer
Glass(straight
)
Beer
Mug(Dimple) Beer Mug
Margarita
Glass
Martini Glass

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LINEN
 ‘Linen’ in food service area
refers to tablecloths, napkins,
tray cloths, slip cloths, buffet
cloths, waiter’s cloths, and
tea cloths
 The fabric chosen should be
long lasting, with non-fading
colors and must withstand
frequent laundering and stain
removal process.

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LINEN
1. Table Cloth
 All tables with wooden top are
covered with tablecloths
 The color of the cloth must blend
with color scheme of the interior
 Hotels with many restaurants may
use different colored tablecloths
for each outlet for better control of
linen movement
 The size of the table cloth depends
on the size of the table to be
covered

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LINEN
1. Table Cloth
How to calculate size of Table Cloth-
 The minimum fall of the table cloth from the edge of the table is
9”
 To cover the table of 2’6’’ square table, the minimum size of the
cloth is 48” x 48” which is calculated as
 Width of the table
: 30”
 Add: fall of tablecloth on two sides (9’’ x 2) : 18”
 Total
: 48”

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LINEN
1. Table Cloth

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LINEN
2. Napkins/ Serviette
 Napkins are used for guests’ use,
folded and kept either in the
glass, on side plate , or in the
center of the cover.
 The folded napkins are kept in
the glass for the dinner, and on
side plates or at the center of the
cover for lunch. However this is
not followed rigidly.
 All covers must have one type of
fold and all covers must have
napkins placed in one position
 Breakfast napkin 12” x 12”
 Lunch napkin 18” x 18”
 Dinner napkin 20” x 20”

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LINEN
2. Napkins/ Serviette
Points observed while folding the
napkins
 Always use square, clean, and
starched napkins
 Do not use torn or frayed napkins
 Make simple folds that do not
require too much of handling
 Crease well at every stage of fold
 Avoid complicated folds as they
look unimpressive when unfolded

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LINEN
3. Slip Cloth
It is used to cover the soiled table cloth during
the operations

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LINEN
4. Waiter’s Cloth
It is used by waiters during
the service for wiping the
edges of the dishes and for
carrying the hot dishes.
 This should be folded
and carried just above
the wrist and never over
the shoulder, around the
neck, or tucked inside
the pocket.
 The cloth should be
clean and changed
immediately if stained.
 Waiter cloth 18” x 24”

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LINEN
5. Tray cloth
It is used for lining the tray for better
presentation and to provide good
grip for the items being carried.
 The cloth should be changed as
and when it becomes wet or
soiled.
 To avoid frequent changing of
cloth, rexin material may be used
which can be wiped dry
 Rectangular tray 15” x 20” , 15” x
24”
 Round tray 16”
 Room service tray 16” x 25”

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LINEN
6. Buffet Cloth
Buffet cloths of various sizes are
used for covering the buffet
tables. The following must be
remembered while covering the
buffet tables
 Centre crease of the cloth
should run in the middle of
the table
 When more cloths are used,
the overlapping of the cloth
should not be facing the
entrance
 The fall of the cloth should be
even all over, especially on
the front side

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7. Satin Cloth
It is draped around the front side of the buffet table to
cover the legs and to make the buffet counter attractive.
It is available in attractive colors.

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FURNITURE
 Dining room furniture is
available in many
shapes, sizes, material,
colour, texture, and
design. Furniture
chosen must blend with
the décor of the service
areas.
 Furniture occupy the
maximum service area;
therefore, they must be
arranged carefully for
maximum space
utilization.
 Tables, Chairs, and
sideboards are
commonly found
furniture in food service
areas.

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FURNITURE
1. RESTAURANT TABLES
RESTAURANT
TABLE WITH
‘BAIZE’

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FURNITURE
1. RESTAURANT TABLES
 The Standard height of a dining table is 30”
 The size of the cover is 24” x 15”

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FURNITURE
2. RESTAURANT CHAIRS
 Restaurant Chairs are available in wood, metal, and PVC They
are available in many styles, with arms and without arms. The
type of Chairs to be procured depends on the target clients
and profile of the restaurant.
 Wooden chairs- Favorite in steak houses and fine dining
restaurants.
 Metal chairs -provide a modern and sleek look. Available in
colors
 Molded PVC chairs - suitable for cafeterias and low budget
eateries

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FURNITURE
2. RESTAURANT CHAIRS
Standard size of Chair
 Height of the chair ( from floor to the seat) : 18”
 Depth of the chair : 18”

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FURNITURE
3. Banquet Tables
 Used in function catering and are available
in many shapes and sizes. The Common
ones are long and round tables.
 The size of commonly used long table is 6 x
2 ½’ (6covers) and 8 x 2 ½’ (8 covers)
 Other shapes of banquet tables are quarter
round, half round, and serpentine

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FURNITURE
3. Banquet Tables

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FURNITURE
4. Banquet Chairs.
 Banquet Chairs are used during function.
These are available with arms or without
arms. The chairs should be stackable,
comfortable, strong , and sturdy as they will
be transported frequently from one place to
another.

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Furniture
6. Sideboard/ Dummy Waiter
 It holds all the necessary cutlery, crockery,
hollowware, menu cards, check pads, accompanying
sauces, etc. that are required during service. It is also
termed as a ‘dummy waiter’.
 Number of sideboards required for a service area
depends on
 Total number of covers
 space available
 style of service
 quantity of equipment to be held
 number of wait staff to share the sideboard

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Furniture
5. Sideboard/ Dummy
Waiter

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Furniture
6. Reception Desk/ Hostess Desk
 It is a high desk placed
near the entrance of
the restaurants that
accept reservations.
 It holds a telephone
and a reservation book
 The keys of the
sideboards, linen
cupboards etc. are
placed in the drawers
of the desk
 Restaurants where seat
turnover is very high
and customers walk in
without reservations
would not have such a
desk. Example fast food
outlets, cafeterias etc.

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Points to Remember
In this chapter you will learn-
Category of Food Service Equipment with
examples
Types of dining glassware, linen and furniture
Sizes and capacity of equipment
Uses of equipment
https://www.youtube.com/watch?v=f_wEInKcQCU
https://www.youtube.com/watch?v=FGENXmLyqpA
https://www.youtube.com/watch?v=gM8G2q_btT0
https://www.youtube.com/watch?v=jZj6Awc11g4