This document discusses dining room equipment and furnishings. It lists and describes small equipment like cutlery, tableware, and linen. It notes the different types of plates, cutlery, and linen used depending on the establishment. It also describes large equipment like plate warmers, coffee makers, and various types of trolleys. Finally, it discusses furniture items like tables, chairs, and sideboards, noting the appropriate sizes, shapes, and materials used for each based on the dining space and service style.

1. TOPIC 1
DINING ROOM
EQUIPMENTS

2. F & B SERVICE
EQUIPMENTS
Small Equipment Tableware
Linen
Large Equipment
Furniture
Side Board
Table
Chair

3. SMALL EQUIPMENT &
TABLEWARE
CUTLERIES & FLATWARE

4. F
O
R
K
&
K
N
I
F
E

5. S
P
O
O
N
&
O
T
H
E
R
S

6. CUTLERIES & tableware

7. CHINAWARE & tableware

8. Types of plates

9. LINEN
Types of linen

10. LINEN
• The types of
linen used
would depend
on the class of
establishment,
type of
clientele and
cost involve,
and the style
of menu and
service to be
offered.
Types Measurement
Tablecloth 137cmx137cm to fit a table
Slipcloth 1mx1m used to cover a
tablecloth
Napkin 46-50cm square if linen
36-42cm square if paper
Buffet cloths 2mx4m min size, there is a
longer table
Trolley &
Sideboard
Made from tablecloths that
are well worn not suitable
used on table
Waiter’s cloth Used by every waiter as
protection against heat & to
keep uniform clean
Tea & Glass
cloth
The best are made of linen or
cotton

11. LARGE
EQUIPMENTS
Equipment

12. EQUIPMENT FUNCTION
Plate Warmer To keep the plate warm - to ensure the
food served is hot
Coffee Maker To process coffee bean for coffee maker
Trolley/cart
i. Service trolley
ii. Gueridon
iii. Carving trolley
iv. Hors-d’oeuvre trolley
v. Bar trolley
vi. Dessert trolley
 To transport raw material
A movable service table
For carved meat and served to guest plate
For displaying & serving appetizer, salad
For serving alcoholic beverage
To display and serve dessert
Lazy Susan A round rotatable platform used in the
middle of a big round table for putting
dishes.
Side Stand A tool for putting soil dishes temporarily
before removing to the dish washing area.

13. EQUIPMENT FUNCTION
Table Creating the right atmosphere of a ding room as well as
the style of service.
• Rectangular
• Square
• Round Table – size of round table
Chair • size & shape of the food service area
• design of table used
• allowance made for waiter to pass
• type of establishment
• must be pleasant, heavy duty, durable, easy to
clean.
Sideboard • A storage and service station located in a dining
room. Can hold most dining equipment. Functions as a
station for the waiters to keep any necessary tool or
small equipment so that they can reduce the number of
trips. Minimum size and portable so it be moved easily.

14. ANY
QUESTION?