food and beverage

1. TOPIC 1.2
DINING ROOM
EQUIPMENTS

2. 2
F & B SERVICE
EQUIPMENTS

3. DINING ROOM
EQUIPMENT
3

4. SMALL
EQUIPMENT
LARGE
EQUIPMENT
LINEN
DINING ROOM
EQUIPMENT

5. 5
1. SMALL
EQUIPMENT &
TABLEWARE

6. 6

7. 7
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

8. 8
Demitasse spoon
It has a varying sizes
Depend on the size of
the demitasse
cup & saucer

9. SMALL EQUIPMENT
AND TABLEWARE

10. 10
SERVING SPOON  Large than a
spoon used for
eating.
 It used to
moved food
from the main dish
to individual
plates

11. 11
CARVING FORK
 It used in
conjunctionwith
a carving knife,
specifically design in
carving meat.

12. 12
PASTRY LIFTER
 It used to move the
pastry from
main dish to dessert
plate.

13. 13
..FISH KNIFE..
 Ithas varying shapesand
sizeswhichareusedwhen
fishisbeingserved.

14. 14
SALAD/ DESSERT FORK
 It has flatter and slightly
broader tinesthan
those of a dinner fork,
used when vegetables are served
as salads.

15. 15
..SALAD SERVING FORK..
 It is used to serve
food as tossed
salad.

16. 16
SOUP LADLE  It is a ladle for
soups that has a variety of
shapes and sizes depending on
the deep bowls
whether it is round, oval or
fluted.

17. LINEN
17

18. 18
LINEN Common term used to include table coverings
and napkins of all types
Tablecloths
Silence cloth
Runners
Placemats
Top cloths
Napkins

19. 19

20. LARGE
EQUIPMENTS
20

21. TYPE OF PLATES
21

22. 22

23. 23

24. 24

25. 25

26. 26
EQUIPMENT FUNCTION
a) PLATE WARMER
 To keep the plate warm
 To ensure the food served is hot
b) COFFEE MAKER
 To process coffee bean for coffee
maker

27. 27
EQUIPMENT FUNCTION
c) Trolley/cart
i. Service trolley
ii. Gueridon
To transport raw material
A movable service table
i. Carving trolley
ii. Hors-d’oeuvre trolley
For carved meat and served to
guest plate
For displaying & serving
appetizer, salad

28. 28
EQUIPMENT FUNCTION
i. Bar trolley
ii. Dessert trolley
For serving alcoholic beverage
To display and serve dessert

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EQUIPMENT FUNCTION
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

30. 30
BAR SERVICE EQUIPMENT

31. 31

32. 32
BARGLASSES

33. 33

34. 34

35. 35
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
LARGE
EQUIPMENTS

36. 36
EQUIPMENT FUNCTION
Slide
board
 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.
LARGE
EQUIPMENTS

37. 37
EQUIPMENT FUNCTION
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.
LARGE
EQUIPMENTS

38. 38
THANKS!
ANY
QUESTION?