2015 PSI LineCard
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This document provides information on various types of food service equipment for meal delivery, retail, and catering operations. It lists products such as buffet display items, chafers, urns, flatware, mobile buffet units, flameless candles, kitchen utensils, cookware, coffee mugs, ovenware, tabletop accessories, gourmet pepper and salt mills, rolling pins, cooking tools, luxury table linens, banquet tables, portion control dispensers, chair and table covers, table toppers, insulated beverage servers, airpots, buffetware, dinnerware, glassware, and flatware. Contact information is provided for the preferred source of these products in Texas and Oklahoma
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01 menage
One of the most important responsibilities of restaurant staff is to prepare the restaurant for service through tasks known as "ménage", "mise en scene", and "mise en place". This involves thorough cleaning, maintenance, and setup of the dining area as well as stocking the side station from which waiters will work with all necessary serving equipment, glassware, flatware, linens and condiments arranged in a uniform manner. Proper preparation of the restaurant and side station helps ensure smooth and efficient service during busy meal periods.
Chapter 2 mise-en-place(2)
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
Different types of linen & furniture used in
The choice of furniture and linen is important for creating the right atmosphere in a hotel's food and beverage service area. Linen must be stored properly and issued through a requisition form due to its high cost. Different types of linen include tablecloths, slipcloths, serviettes, buffet cloths, and tea and glass cloths. Furniture selection depends on the establishment's needs and operations, and includes chairs, tables, and sideboards whose style and design vary based on the service style, menu, number of servers and tables.
Ola5k Volunteer Meeting
The document outlines the volunteer roles and schedule for a pancake breakfast and 5K run/walk event. It lists the event directors and coordinators for various activities like registration, setup, cooking, and clean up. It provides details on the locations, equipment needed, and timing for the pancake breakfast and races. The 5K route is described as well as positions needed like water stations, course monitors, and roles at the start/finish lines. Volunteers are thanked and asked to sign up for open positions.
Mock Wedding at SUNY Broome
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Stephen's Ref Jan 2015
Stephen Wiseman worked as the Environmental Services Manager at Union Square for two years after being recruited by Colin Strachan, who had previously held the same position. In a letter of reference for Stephen, Colin describes him as extremely hardworking, honest, loyal, and conscientious during their time working together. Colin also notes that Stephen proved himself able to manage his staff well, keeping them motivated and loyal, and that his flexible approach to scheduling ensured that he led by example for his team. Colin has no doubt that Stephen would be a loyal and valuable asset for any company that hires him.
30 GEN 2015 - PD Anagni - Comunicato pd su coordinamento circoli dell'area nord
30 GEN 2015 - PD Anagni - Comunicato pd su coordinamento circoli dell'area nordInfo Partito Democratico
Comunicato stampa Coordinamento Pd Area NordRecommended
01 menage
One of the most important responsibilities of restaurant staff is to prepare the restaurant for service through tasks known as "ménage", "mise en scene", and "mise en place". This involves thorough cleaning, maintenance, and setup of the dining area as well as stocking the side station from which waiters will work with all necessary serving equipment, glassware, flatware, linens and condiments arranged in a uniform manner. Proper preparation of the restaurant and side station helps ensure smooth and efficient service during busy meal periods.
Chapter 2 mise-en-place(2)
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
Different types of linen & furniture used in
The choice of furniture and linen is important for creating the right atmosphere in a hotel's food and beverage service area. Linen must be stored properly and issued through a requisition form due to its high cost. Different types of linen include tablecloths, slipcloths, serviettes, buffet cloths, and tea and glass cloths. Furniture selection depends on the establishment's needs and operations, and includes chairs, tables, and sideboards whose style and design vary based on the service style, menu, number of servers and tables.
Ola5k Volunteer Meeting
The document outlines the volunteer roles and schedule for a pancake breakfast and 5K run/walk event. It lists the event directors and coordinators for various activities like registration, setup, cooking, and clean up. It provides details on the locations, equipment needed, and timing for the pancake breakfast and races. The 5K route is described as well as positions needed like water stations, course monitors, and roles at the start/finish lines. Volunteers are thanked and asked to sign up for open positions.
Mock Wedding at SUNY Broome
A virtual tour of SUNY Broome’s Mock Wedding, part of Wedding Planning, Coordination, and Consulting, EVE 125
Stephen's Ref Jan 2015
Stephen Wiseman worked as the Environmental Services Manager at Union Square for two years after being recruited by Colin Strachan, who had previously held the same position. In a letter of reference for Stephen, Colin describes him as extremely hardworking, honest, loyal, and conscientious during their time working together. Colin also notes that Stephen proved himself able to manage his staff well, keeping them motivated and loyal, and that his flexible approach to scheduling ensured that he led by example for his team. Colin has no doubt that Stephen would be a loyal and valuable asset for any company that hires him.
30 GEN 2015 - PD Anagni - Comunicato pd su coordinamento circoli dell'area nord
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Comunicato stampa Coordinamento Pd Area NordBanquet organization structure mba ttm.pptx
Banquet department uses various pieces of equipment that are necessary to conduct different types of functions. While booking the function, the banquet manager or in-charge should discuss with the host and find out the facilities required and make the host clear what are the facilities available free of cost and what will be provided with extra charges. The banquet department has a store room which is used for storing the banquet equipment. It should be remembered that these equipment occupy the function space. More the equipment in use, more the space utilized. Facilities may be outsourced if they are unavailable in the property.
Wyskpro.com - Ultimate haven for kitchen
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Experience the essence of togetherness and quality living with Wysk pro—the heartbeat of your home's culinary journey.
CHAPTER THREE copy.pptx
This document discusses restaurant equipment and atmosphere. It begins by defining restaurant equipment as movable objects used to support dining activities, dividing them into furniture and utensils. Examples of furniture include various table types and chairs. Utensils include silverware, chinaware, glassware, and chafing dishes. Atmosphere creation factors like design, lighting, smells, and sounds are also addressed. The document emphasizes that equipment plays an important role in elevating the guest experience.
A2 U1 Ikeahouseandfurniture
This document describes the furniture and appliances commonly found in the main rooms of a house, including the living room, bedroom, bathroom, kitchen, and dining room. It lists items like sofas, tables, beds, cabinets, appliances, and tableware that are typically present. The living room is described as containing a sofa, armchair, coffee table, bookcase, rug, and TV. The bedroom includes a bed, nightstand, dresser, and wardrobe. The bathroom has a bathtub, sink, toilet, and shower. The kitchen is equipped with appliances like a fridge, oven, and dishwasher as well as cookware and dishes. The dining room is furnished with a table, chairs, glasses
F&b common terms
This document defines common terms used in the food and beverage industry. It provides definitions for terms like back bar, banquet, binge drinking, buffet, cocktail, condiments, crockery, cross-contamination, cutlery, deli, dram shop, gueridon trolley, high ball, mocktail, pathogen, platter, pub, and shot ball. The document concisely explains what each term means in the context of food and beverages.
PRW North Line Card
Professional Representatives to the Foodservice Industry provides links to manufacturers of various foodservice equipment and supplies including faucets, ovens, dinnerware, flatware, service carts, beverageware, and buffet systems. The document lists contact information for four territory managers and the products several manufacturers represented including scales, thermometers, timers, and banquet tables.
Food and beverage service operating equipments
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
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Marvel Houseware Pvt. Ltd. is one of the leading manufacturers, wholesale suppliers and exporters of Stainless Steel Products. Our main product lines are Kitchenware, Cookware, Barware, Bathware, Petware, Hotelware and all other types of Household Articles. We also develop products as per the specifications provided by the buyer. This not only helps in expanding our horizon but also gives tremendous satisfaction for providing quality products to our valued customers.
Welcome to mavens’ planet for cutlery
Mavens' Planet is a leading sourcing agency for stainless steel cutlery, kitchen tools, barware, and Indian handicrafts. They strive for excellence in style and function. They source products from over 40 countries and have a strong global market presence. Their product offerings include bar accessories, stainless steel cutlery sets, cookware, tableware, trays, platters, canisters, and more.
Accessories.pptx
The document lists various table appointments, service wares, and equipment used in food and beverage service, including bread baskets, wine buckets, toothpick holders, salt and pepper shakers, bill folders, menus, trays, coasters, corkscrews, and food covers. It provides descriptions of the purpose or use of each item.
Food and Beverage Wares and Equipment.pptx
This document discusses factors to consider when selecting food and beverage service equipment, furniture, linens, crockery, glassware, and tableware. It outlines specific items needed and considerations for equipment like refrigerators, sinks, and dishwashers. It also provides sizes and specifications for furniture like tables and chairs. Details are given for types of linens, sizes of tablecloths and napkins. Various types of crockery materials and specific pieces are outlined. Tableware is classified into flatware, cutlery, and hollowware.
Dining Room Mise en Place.ppt
Mise en place, a French term meaning "put in place", refers to having all necessary preparations completed ahead of time. It is important for restaurants to practice mise en place through tasks like setting up the dining room, stocking service areas, and completing opening and closing checklists. This level of organization allows for efficient teamwork and service throughout busy shifts.
Hospitality - Food and Beverage
P. BalaSubramanian expresses gratitude to his Hospitality staff Mr. Vasanth for providing strong support and guidance through his Hospitality class. The document then provides details on the operations of fine dining restaurants, bars, room service, cutlery, crockery, glassware, linen, cooking methods, wine and champagne production, coffee manufacturing, and cocktail recipes. References are listed at the end.
Krish Exports, Mumbai, Steel Housewares & Plastic Thermowares
Krish Exports is an ISO 9001:2008 certified manufacturer and exporter of Bar Accessories, Stainless Steel Houseware and Plastic Thermoware Products. Steel products offered by us are known for corrosion resistance, durability and high strength.
Tools and equipment for the kitchen
Cooking tools and equipment are essential for preparing high-quality meals and drinks. When properly maintained and used, kitchen equipment will serve you well, but improper use can lead to unnecessary costs from repairs or inefficient energy use. The document then lists and defines various small tools, hand tools, measuring equipment, sieves/strainers, pans/pots/molds used in cooking.
Linens, tableware and chinaware
The document discusses different types of linens, tableware, and glassware used for serving food and drinks. It describes common linens like tablecloths, napkins, and runners that are often made from materials like linen, cotton, or synthetic fibers. It also lists different types of cutlery/flatware used for eating like forks, knives, spoons, and serving utensils. Additionally, it outlines the key parts of glassware - the bowl, stem, and foot - and common varieties including tumblers, footed glasses, and mugs.
Culinary operations ladder.pptx
This document discusses the tools and equipment used in culinary operations like garde manger and sausage making. It lists various types of knives, shears, saws, stuffers, casings, sealers, and smokers used to prepare and process meats. It also outlines the equipment used by grade managers, such as slicers, mixers, grinders, blenders, processors, smokers, thermometers, sausage stuffers, salometers, tubs, and ice carving tools to prepare food displays and presentations.
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Banquet organization structure mba ttm.pptx
Banquet department uses various pieces of equipment that are necessary to conduct different types of functions. While booking the function, the banquet manager or in-charge should discuss with the host and find out the facilities required and make the host clear what are the facilities available free of cost and what will be provided with extra charges. The banquet department has a store room which is used for storing the banquet equipment. It should be remembered that these equipment occupy the function space. More the equipment in use, more the space utilized. Facilities may be outsourced if they are unavailable in the property.
Wyskpro.com - Ultimate haven for kitchen
The ultimate haven for all things kitchen! We're your go-to destination for quality, affordable items that cater to every corner of your culinary oasis. If it belongs or thrives in a kitchen, you can count on us to provide the finest selection.
Experience the essence of togetherness and quality living with Wysk pro—the heartbeat of your home's culinary journey.
CHAPTER THREE copy.pptx
This document discusses restaurant equipment and atmosphere. It begins by defining restaurant equipment as movable objects used to support dining activities, dividing them into furniture and utensils. Examples of furniture include various table types and chairs. Utensils include silverware, chinaware, glassware, and chafing dishes. Atmosphere creation factors like design, lighting, smells, and sounds are also addressed. The document emphasizes that equipment plays an important role in elevating the guest experience.
A2 U1 Ikeahouseandfurniture
This document describes the furniture and appliances commonly found in the main rooms of a house, including the living room, bedroom, bathroom, kitchen, and dining room. It lists items like sofas, tables, beds, cabinets, appliances, and tableware that are typically present. The living room is described as containing a sofa, armchair, coffee table, bookcase, rug, and TV. The bedroom includes a bed, nightstand, dresser, and wardrobe. The bathroom has a bathtub, sink, toilet, and shower. The kitchen is equipped with appliances like a fridge, oven, and dishwasher as well as cookware and dishes. The dining room is furnished with a table, chairs, glasses
F&b common terms
This document defines common terms used in the food and beverage industry. It provides definitions for terms like back bar, banquet, binge drinking, buffet, cocktail, condiments, crockery, cross-contamination, cutlery, deli, dram shop, gueridon trolley, high ball, mocktail, pathogen, platter, pub, and shot ball. The document concisely explains what each term means in the context of food and beverages.
PRW North Line Card
Professional Representatives to the Foodservice Industry provides links to manufacturers of various foodservice equipment and supplies including faucets, ovens, dinnerware, flatware, service carts, beverageware, and buffet systems. The document lists contact information for four territory managers and the products several manufacturers represented including scales, thermometers, timers, and banquet tables.
Food and beverage service operating equipments
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
Marvel India is largest exporter of stainless steel utensils
Marvel Houseware Pvt. Ltd. is one of the leading manufacturers, wholesale suppliers and exporters of Stainless Steel Products. Our main product lines are Kitchenware, Cookware, Barware, Bathware, Petware, Hotelware and all other types of Household Articles. We also develop products as per the specifications provided by the buyer. This not only helps in expanding our horizon but also gives tremendous satisfaction for providing quality products to our valued customers.
Welcome to mavens’ planet for cutlery
Mavens' Planet is a leading sourcing agency for stainless steel cutlery, kitchen tools, barware, and Indian handicrafts. They strive for excellence in style and function. They source products from over 40 countries and have a strong global market presence. Their product offerings include bar accessories, stainless steel cutlery sets, cookware, tableware, trays, platters, canisters, and more.
Accessories.pptx
The document lists various table appointments, service wares, and equipment used in food and beverage service, including bread baskets, wine buckets, toothpick holders, salt and pepper shakers, bill folders, menus, trays, coasters, corkscrews, and food covers. It provides descriptions of the purpose or use of each item.
Food and Beverage Wares and Equipment.pptx
This document discusses factors to consider when selecting food and beverage service equipment, furniture, linens, crockery, glassware, and tableware. It outlines specific items needed and considerations for equipment like refrigerators, sinks, and dishwashers. It also provides sizes and specifications for furniture like tables and chairs. Details are given for types of linens, sizes of tablecloths and napkins. Various types of crockery materials and specific pieces are outlined. Tableware is classified into flatware, cutlery, and hollowware.
Dining Room Mise en Place.ppt
Mise en place, a French term meaning "put in place", refers to having all necessary preparations completed ahead of time. It is important for restaurants to practice mise en place through tasks like setting up the dining room, stocking service areas, and completing opening and closing checklists. This level of organization allows for efficient teamwork and service throughout busy shifts.
Hospitality - Food and Beverage
P. BalaSubramanian expresses gratitude to his Hospitality staff Mr. Vasanth for providing strong support and guidance through his Hospitality class. The document then provides details on the operations of fine dining restaurants, bars, room service, cutlery, crockery, glassware, linen, cooking methods, wine and champagne production, coffee manufacturing, and cocktail recipes. References are listed at the end.
Krish Exports, Mumbai, Steel Housewares & Plastic Thermowares
Krish Exports is an ISO 9001:2008 certified manufacturer and exporter of Bar Accessories, Stainless Steel Houseware and Plastic Thermoware Products. Steel products offered by us are known for corrosion resistance, durability and high strength.
Tools and equipment for the kitchen
Cooking tools and equipment are essential for preparing high-quality meals and drinks. When properly maintained and used, kitchen equipment will serve you well, but improper use can lead to unnecessary costs from repairs or inefficient energy use. The document then lists and defines various small tools, hand tools, measuring equipment, sieves/strainers, pans/pots/molds used in cooking.
Linens, tableware and chinaware
The document discusses different types of linens, tableware, and glassware used for serving food and drinks. It describes common linens like tablecloths, napkins, and runners that are often made from materials like linen, cotton, or synthetic fibers. It also lists different types of cutlery/flatware used for eating like forks, knives, spoons, and serving utensils. Additionally, it outlines the key parts of glassware - the bowl, stem, and foot - and common varieties including tumblers, footed glasses, and mugs.
Culinary operations ladder.pptx
This document discusses the tools and equipment used in culinary operations like garde manger and sausage making. It lists various types of knives, shears, saws, stuffers, casings, sealers, and smokers used to prepare and process meats. It also outlines the equipment used by grade managers, such as slicers, mixers, grinders, blenders, processors, smokers, thermometers, sausage stuffers, salometers, tubs, and ice carving tools to prepare food displays and presentations.
Similar to 2015 PSI LineCard (17)
Marvel India is largest exporter of stainless steel utensils
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2015 PSI LineCard
- 1. Health care food service equipment for meal delivery, retail, and catering Buffet display items, chafers, urns, flatware, millwork, mobile & stationary buffet units The beautiful, safe, economical, and realistic ambiance of flameless candles Fry pans, bussing carts, textiles, kitchen utensils, cookware, flatware, china, and more... Coffee mugs, ovenware, and tabletop accessories. Made in the USA The new and revolutionary approach to portable heat for chafing dishes, warmers and urns Gourmet pepper and salt mills, rolling pins, cooking tools, and accessories The hospitality industry’s authority on tabletop and presentation trends. Dinnerware, buffets and serveware. Luxury table linens, bed linens, and accessories for restaurants, hotels, and clubs Banquet, conference and display folding tables. Storage and mobile transport Portion control and beverage dispensers. Hot and cold buffet display equipment Covers for chairs, tables, highboys and accessories. Table toppers and event lighting solutions Tabletop serviceware, insulated beverage servers, airpots, and buffetware World class tabletop solutions in dinnerware, glassware, flatware, buffet and accessories. www.preferredsource.com serving Texas & Oklahoma MARK SASS 713-447- 0247 mark@preferredsource.com www.alluserv.com www.bonchef.com www.candleimpressions.com www.crestware.com www.diversifiedceramics.com www.ecoburner.com www.fletchersmill.com www.frontofthehouse.com www.gtlinens.com www.maywood.com www.rosseto.com www.sculptwareonline.com www.steelite.comwww.serviceideas.com showrooms available by appointment