Food & beverage service equipment

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Food & beverage service equipment

  1. 1. Linen, glassware, crockery and silverware
  2. 2. Equipment Fixed equipment Mobile equipment Circulating equipment
  3. 3. 1) Furniture 2) Floor 3) Walls 4) Ceiling
  4. 4. It includes all trolleys, carrying stations that are maneuvered, in order to provide specialized service to a guest with style. For example flambé trolley, salad trolley, carving trolley etc.
  5. 5. It broadly includes:- 1) Linen 2) Glassware 3) Chinaware 4) Silverware
  6. 6.  All silverware used at Oberoi’s hotels and resorts is E.P.N.S. (electro plated nickel silver).  Base is an alloy of nickel, brass, zinc or stainless steel.  Plated with silver to the extent of 10-15 microns(measuring unit of silver plating).
  7. 7. Linen is a cloth woven from flax and used for all linen used in the food and beverage department. Damask is a weave used in which the weft produces a pattern.
  8. 8.  Regular size is 21x21 inches.
  9. 9.  Manufacturing process: Pressed, blown or molded.  Quality: Plain, Crystal.  Appearance: Stemmed or footed
  10. 10. 1) Chinaware is made from silica, soda ash, and china clay, glazed to give a fine finish. 2) It is found in different colours and designs. 3) The most commonly used is white coloured as it directly reflects on the hygiene standards maintained in the restraunt.

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