The document discusses food and beverage layout and equipment considerations. It describes the front of house areas where staff interact with guests, such as the reception, cashier counter, and bar. It also describes back of house areas like the pantry, dish washing area, and hotplate where food is prepared and picked up. Specific equipment needed for different areas like the stillroom, silver room, and hotplate are also outlined. Factors to consider when purchasing equipment like flexibility, durability, and cost are also discussed.

1. Chapter 2
FOOD AND BEVERAGE LAYOUT
AND EQUIPMENT

2. Introduction
 The creation of atmosphere by the right choice of furnishings and equipment
is very essential to the success of a food and beverage service area. This is
attributed by the fact that it creates good impressions to those who enter the
service area.
 Basically the choice of furniture, linen, tableware, small equipment and
glassware depends on:-
 The type of clientele expected
 The site of the location
 The layout of equipment
 Types of service offered
 The funds and capital available

3.  The considerations in purchasing equipment for a food and beverage
service area are:-
Flexibility of use
 Can the equipment be assembled and dissembled easily?
Types of service offered
 Gueridon service requires trolley / side table, stoves, pans, serving
gears, etc.
Types of customer
 Is the establishment targeting business executives or families for their
meal period?

4. Design of equipment
 Is the design of the equipment in line with the overall restaurant concept?
Colour
 Must at least match the atmosphere and general surroundings of the
restaurant
Durability
 The equipment must be sufficiently tough and able to last the rigours of
consistent use
Ease of maintenance
 Easy to repair or the availability of spare parts or the qualified personnel to
repair it

5. Stack ability
 E.g. Chairs must be able to be stacked in order to save space or easy
transport
Cost and funds available
 How much is budgeted to buy the equipment?
Availability in the future
 Replacement of the whole unit should take into account the strength of the
manufacturer or supplier
Storage
 Equipment can be stored with the minimum amount of space

6. Rate of breakages
 Depending on the skill level and attitude of the staff and customers,
decision must be made on fine fragile equipment or durable bulky
equipment
Shape
 Is it able to fit into its intended space and area? Will it be in harmony with
the rest of restaurant?
Psychological effect on guests
 Will it have the proper and positive impression to the diners?
Delivery time
 How long will the shipment take after making an order?

7.  The Front of the House is the service areas which is located at the front of the
establishment where employees have direct contact with guests.
 All working areas are made of wood or presentable material that blends in
naturally with image, atmosphere and decoration of the operation.
 Typical FOH areas will include:-
 Reception Counter
 Cashier Counter
 Dispense Bar
 Buffet Line
 Side Station / Side Board
 Bar

8.  The Back of the House is the service areas which are located behind the scene
where the employees do not have direct contact with the guest.
 All working areas are made of stainless steel to facilitate the easy cleaning and
maintenance of equipment.
 Typical BOH areas will include:-
 Pantry
 Stewarding / Dish Washing Area
 Hotplate / Pick Up Area
 Linen Store
 Still Room
 Silver / Plate Room

9. Stillroom
 The main function of the stillroom is to provide items of food and beverage
required for the service of a meal and not catered for by the major order
departments in a hotel such as the kitchen, bar or pastry.
 Responsibilities of the stillroom supervisor:-
 To compile the work rota’s for all stillroom staff to ensure that staffing is
sufficient at all times
 As an authorized person to order goods from dry goods store and control
these items when issued to various departments

10.  Typical equipment available in the stillroom:-
 Refrigerator
 Butter machine
 Coffee grinding machine
 Coffee machine
 Tea dispenser
 Salamander
 Bread slicing machine
 Toaster

11.  Hot cupboard
 Double gas ring
 Large double sink & draining board
 Working table top and cutting board

12.  Provisions (Items available in the stillroom):-
 Hot beverages such as coffee, tea, chocolate, cocoa, horlicks, oval tine,
etc
 Assorted fruit juices
 Milk and cream
 Sugars (white, brown, raw, etc)
 Preserves and jams such as marmalades, plum, honey, strawberry, etc
 Dairy products such as butter and margarine
 Bakery items such as breads, croissant, Danish, brioche, scones, etc

13.  Melba toast
 Breakfast toast
 Crackers and biscuits
 Assorted breakfast cereals
 Pastries, gateaux and sandwiches
 Porridge and boiled eggs

14.  A silver / plate room is a place to store and control all forms of silverware
such as flatware, cutlery and hollow-ware. It is also a storage area for
chinaware and crockery required for the service of all meals, together with a
slight surplus stock in case of emergency.
 How to store silverware properly:-
 Store all larger, heavier silver on the lower shelves and lighter silver on
the higher shelves with clear labels for each item
 Separate silver according to types and sizes
 Store smaller silver such as flatware and cutlery in drawers according to
types and sizes
 Place green baize in drawers to reduce noise and movement of the
equipment
Silver Room / Plate Room

15.  Staff Responsibilities:
 To collect all silver that require buffing or burnishing
 To ensure that all silver is kept under strict control and tight security
Note: Normally the silver room is a section under the Stewarding Department

16. a. Burnishing Machine
 Ball bearings, soap powder and water are used to remove the tarnish
scratching the silver
 Silver is rinsed in hot water and dried with cloth before being stored again
 This method keeps the silver in good condition with minimum effort and
gives lasting polish
 The disadvantage is that silver cannot be cleaned frequently as this may
remove the silver plating gradually. Another disadvantage is that the ball
bearings must be maintained properly as they have a tendency to rust
Silver Cleaning Methods

18. b. Polivit
 Polivit is an aluminum sheet with holes
 It is used to clean silver with soda powder and hot water
 This method produces good results and but is time consuming

19.  Plate powder is pink in colour and is mixed with methylated spirit until it
becomes a smooth paste before applying on the silver.
 The paste is left to dry before polishing it with a dry and clean cloth
 Rinse the silver with hot water and finally polishing it again with a dry and clean
cloth
 This method is time consuming and messy but produces very good results
Plate Powder

20. c. Silver Dip
 Silver dip is a pink coloured liquid which must be used in a plastic
container
 As the name suggests, dip the silver for around 3 - 5 minutes before
rinsing it over with warm water and polishing it with a dry and clean cloth
 This method is fast and easy and the results good but the shine will not
last long

21. Wash Up
Dishwashing Methods
METHOD DESCRIPTION
Manual Soiled ware washed by hand or brush machine in
the case of glasses
Semi Automatic Conveyor Soiled ware manually loaded into dishwashing
machine by operators
Automatic Conveyor Soiled ware loaded in racks by operators for
automatic transportation through a dishwashing
machine
Flight Conveyor Soiled ware loaded onto pegs mounted on a
conveyor belt by operators for automatic
transportation through the dishwashing machine
Deferred Wash Soiled ware collected together, sorted and stacked
by operators for transportation through a
dishwashing machine at a later stage. Normally
used for outside catering services where
dishwashing cannot be done.

23. a. Scrapping
 Scrape of left over food from plate into garbage bin so that the leftovers
will not get stuck in the machine or washing tank
b. Stacking
Procedures in Washing Soiled Equipment with a
Dishwashing Machine

24.  Stack the dishes face up using the DECOY system there they are separated
according to types and sizes
 Place glasses, cups and bowls in their respective racks on the overhead shelf.
Make sure that these items are placed upside down
 Soak all flatware for at least 10 to 15 minutes before washing
 Rack flatware in holders with eating end up. Do not place the same type of
flatware together or they will nest and can't be washed thoroughly

25. c. Racking and Rinsing
 Arrange soiled dishes on a rack. Do not mix them up or arrange too near
to each other
 Rinse the soiled equipment with the overhead spray to remove any
remaining leftover food or sauce
d. Washing
 Transfer the rack with soiled equipment and push it into the dishwashing
machine

26. e. Stacking and Storing
 Collect the clean dishes from the other end of dishwashing machine
 Stack them according to types and sizes on trolley or shelves. Do not
over-stack
 For flatware, separate them according to type using a cutlery
compartment
 For glasses, cups and bowls, stack the rack separately and accordingly on
a trolley
 Transfer the clean equipment into the store

27. Hotplate
 This area is the meeting point between the food service staff and the food
preparation staff where food orders are given to the kitchen and food is picked
up when ready.
 This area is situated at the back of the house in the kitchen area, away from
customer's view and hearing.
 Usually, there are several pick-up areas for food. Commonly, one each for the
cold items, hot items and dessert items
 The covers required for service are often placed on top or in the plate warmer
at the hotplate area

28. Aboyeur
 Otherwise known as the food barker
 In charge and controls the hotplate over the service period, ie announcing new
food orders, controlling the flow of food in the progression of courses,
handling any complaints regarding food brought forward by the service staff,
etc.

29. Spare Linen Store
 This is the space for storage of all linen required for daily operations including
napkins, table cloths, slip-cloths, glass-cloths, skirtings, satins, etc.
 Normally the spare linen store will be located behind the restaurant in case of
emergency and is locked for control purposes
Dispense Bar
 Term used to describe a beverage bar used for dispensing alcoholic and non-
alcoholic beverages for service to dining customers within a F&B outlet.
 Front bar is a dispense bar located at the front of the house
 Service bar is a dispense bar located at the back of the house

30. Typical Equipment Found in a Bar
 The following are the common equipment available in a dispense bar:-
Cocktail Shaker
 Used for mixing drinks that cannot be blended well by stirring
Jiggers
 Measuring containers used for controlling the correct amount of liqueur or
spirit used

32. Mixing Glass
 Used for mixing clear drinks which do not contain juices or cream?
Strainer
 Used in conjunction with the cocktail shaker and mixing glass to hold
back ice after a drink is prepared
Bar Spoon
 Used for stirring cocktails in the mixing glass or stirring any other
drinks. Also the handle is very useful for building Pousse Cafes

33. Ice Tongs / Ice Scoop
 Ice plays a very important part in any barman’s work, so care must be
exercised when handling the ice used
Blender
 Very useful for blending together ingredients with ice for an iced drink

34. Glass Rimmer
 Torim the glasses with either salt or assorted sugars for cocktails
Cutting Board and Knife
 For the use of cutting garnishes used for the accompaniment and
decoration of cocktails and drinks

35.  This is an example of a soda gun where different types of sodas / soft drinks
can be dispense from one outlet only

36.  This is another version of the soda gun which only dispenses various types of
spirits and liqueurs. Pictured below is the dispensing room where all the
bottles of alcoholic beverages are stored for instant dispensing through hoses
all joined to one single outlet.

37.  A complete cocktail station where all equipment, garnishes and drinks are on
standby

38. Lighting
 There are two type of lighting that restaurants can use:-
1. Incandescent lighting – Warmer in colour and is usually associated with
light bulbs
2. Fluorescent lighting – lower operating cost but gives a dull and lifeless
illumination
 Normal restaurant with 70% fluorescent lights and 30% incandescent light
will convey the proper mood, and a pleasant and natural appearance to food.
 Quick service restaurants will usually have a brighter lighting which
subconsciously tells the guest to eat more quickly and leave.
Lighting and Colour

39.  Two basic areas that require functional lighting:-
a. The table – to bring forth the table settings on the table such as the tableware,
glasses and china on the table cloth
b. The room as a whole
 to indicate the dimensions of the room with the decorations
 project a subdued atmosphere with contrasts between light and dark areas
with the tables capturing most of the light with the ceiling and upper walls
dark
 features the special areas of the dining room, such as the buffet, bar, etc

40. Colour
 Colour not only includes the furniture and the walls and ceiling, but also
includes the linen and even the tableware, glassware and china used.
 Acceptable colours that reflect the natural colours found in good and well
presented food:-
 pink
 Peach
 pale yellow
 clear green

41.  beige
 blue
 Turquoise
 The choice of colour depends on the type of food service operation, for
example, McDonalds chooses bright colours such as yellow and red to convey
a happy and fun atmosphere. Most fine dining restaurants will tend to choose
light and relaxing colours to convey an atmosphere of comfort and relaxation.
Conclusion
 Lighting and colours often work hand in hand in the guest meal experience.

42. Service Equipment and Ware
 Funiture
 Materials used for the making of furniture in restaurants:-
 Wood
– the traditional and most common used for fine dining restaurants.
Strong, rigid and resists wear and stains
 Metals
– includes aluminum, aluminum plated steel or brass which is
lightweight, hardwearing, variety of finishes, easily cleaned and
reasonable costs

43.  Formica – More commonly used for table tops as it is easily cleaned and
hardwearing. Suitable for cafeterias and very casual dining
 Plastic / Fiberglass – Usually combined together with the above materials
and is easily cleaned, durable, lightweight, variety of colours and quite
affordable

44. Dining arrangements
TYPE DESCRIPTION
Loose Random Freestanding furniture positioned in no discernable pattern within
a given area
Loose Module Freestanding furniture positioned within a given area to a pre-
determined pattern with or without the use of dividers to create
smaller areas within a whole
Booth Fixed seating, usually high backed, used to create a secluded
seating
High Density Furniture with minimum dimensions and usually fixed in nature
positioned within a given area to create maximum seating capacity
Module Seating incorporates tables and chairs constructed as one and may
be fixed
In Situ Customers served in areas not designed for service, for example,
aircraft and hospital beds
Bar and Lounge
Areas
Customers served in areas not conventionally designed for eating

45. Chairs
 A typical specification for a chair should have the following:-
 chair seat – 46cm from the ground
 back of the chair – 1 meter from the ground
 seat – 46 cm from front edge to back edge
 Seating arrangements in a restaurant will depend on:-
 The size and shape of the food service area
 The design of tables and chairs used
 The allowance made for gangways and trolleys
 The type of establishment

46. Tables
 Tables typically come in three shapes:-
 Round
 Square
 Rectangle
 Sizes may vary according to manufacturers or even the restaurants
requirements. In order to achieve the maximum use of space, a restaurant can
have a mixture of all three shapes of tables in the restaurant.
 In a restaurant where linen is used for the tables, table tops will usually have a
foam layer or even a green baize covering which is heat resistant and non slip.
This is preventing the table cloth from slipping off the table and also to muffle
the sound of the china and tableware being laid on the table.

47. Sideboard / Side station
 The style and design of a sideboard depends on the following:-
 The style of service and the menu offered
 The number of waiters and waitresses working from one sideboard
 The number of tables to be served from one sideboard
 The amount of equipment it is expected to hold

48.  Characteristics of a typical sideboard:-
 minimum size and portable
 top made from heat resistant material
 drawers with compartments for tableware
 shelves for accompaniments and equipment
 fitted with locks

49. Linen
 Main items of linen are as follows:-
 Table cloths – square tablecloths are used for both square and round
tables.
 Slip cloths – used to cover stained tablecloth
 Serviette/Napkin – available as linen or paper for guests’ usage
 Buffet cloths – for the use in lining buffet tables
 Trolley cloths and sideboard cloths – Usually old tablecloths which is
repaired and reused

50.  Waiter’s / service cloths – Used as protection against heat
 Tea and glass cloths – Cotton is the recommended material for the wiping
of tableware, glassware and china
 Considered to be one of the most expensive items because of the high
occurrence of spoilage such stubborn stains, torn, discoloration, etc.
 In relation with the issuance of table cloth, it must be on an exchange basis, ie
one dirty tablecloth for one clean tablecloth. As for serviettes/napkins, they
must be bundled and tied in tens before any exchange can be made.

51. China
 Points to consider when purchasing china:-
 Complete cover of glaze – ensures reasonable length of life
 Rolled edge – reinforces the edge of the plate so that chipping will not
occur
 Pattern under the glaze – although expensive, it prevents the patterns from
wearing off and discoloured.

52. Storage
 China should be stored on shelves in stacks no higher than 2 dozen (24 pieces)
or not more than 12 inches high
 Storage must be at convenient height preferably below or at eye level.
 If possible, cover the china to prevent the accumulation of dust and germs

53. Sizes
 The following sizes stated are guidelines when comparing china. Different
manufacturers will have their different measurements but the differences are
minimal.
 Side plate 15cm (6 in) diameter
 Sweet plate (Dessert) 18cm (7 in) diameter
 Fish plate 20cm (8 in) diameter
 Soup Plate 20cm (8 in) diameter
 Joint Plate (Dinner) 25cm (10 in) diameter

54. Types of catering china:
1. Bone China
 very fine, hard china that is very expensive
 decorations found under the glaze
 suitable for high class establishments where the average check is high
2. Hotel Earthenware
 produce in vast quantities and is the cheapest but least durable hotel ware
 stronger and expensive version available which is known as vitrified
earthenware

55. 3. Stoneware
 Natural ceramic material and is handcrafted
 Non porous and extremely durable with high thermal and
shock resistance
 Price is slightly higher than earthenware
4. Porcelain
 Semi-translucent body which normally blue or grey in colour
 High resistance to chipping

56. Parts of a plate

57. TableWate
Tableware (Flatware, Cutlery and hollow-ware)
 Flatware - all forms of spoon and fork
 Cutlery - knives and other cutting equipment
 Hollow-ware - items made from silver, apart from cutlery and flatware

58. Factors to consider when purchasing tableware
 The type of menu and service offered
 The maximum and average seating capacity
 The rush hour turn-over
 The washing facilities and its turn-over

59.  Tableware usually are made from the following two common materials:-
Silver
 Silver are usually plated twice to the more expensive and higher quality
ones plated at least 4 times.
 There are 2 grades for silver plated tableware:
 Standard – for general use
 Restaurant – thicker grade for restaurant use and marked with an
“R”

60. Stainless Steel
 Good quality stainless steel will have a mixture of chromium (stainless)
and nickel (fine grain and lustre)
 Tableware which comes with 18/8 stainless steel would mean that it is
18% chromium and 8% nickel.

61. Listed below are the common tableware used in a restaurant

62. GlassWare
 Glassware are divided into 4 main categories:-
1. Stem
 includes any glass with a bowl, foot and stem
 can be considered to be most elegant but is the most easily broken

63. 2. Footed
 Refers to the style of glass in which the bowl sits directly on a base or
foot
 Common footed glasses are the brandy snifter and some certain styles of
beer glass

64. 3. Tumblers
 Flat bottomed glass that is basically a bowl without a stem or foot
 Common tumblers are for drinks which require ice/rocks.
4. Mug
 Can be considered as a tumbler with a handle on one side
 Most commonly used to serve beer