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.

1. DINING ROOM
EQUIPMENTS

2. F & B SERVICE EQUIPMENTSF & B SERVICE EQUIPMENTS
Small EquipmentSmall Equipment
Tableware
Linen
Large EquipmentLarge 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

11. CHINAWARECHINAWARE
&&
tablewaretableware

12. Types of plates
Appetizer Plates
Soup Plate / Soup Cup
Saucer

13. Dinner Plate
25.5cm
BB Plate
19.5cm
Types of plates

14. Types of linenTypes of linen

15. 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

16. LARGE EQUIPMENTSLARGE EQUIPMENTS

17. 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

18. EQUIPMENT FUNCTION
Trolley/cart
i. Service trolley
ii. Gueridon
iii. Carving trolley
iv. Hors-d’oeuvre trolley
v. Bar trolley
vi. Dessert trolley
vii. Room Service 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
To transport food and beverage to guests
rooms

19. 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.

20. 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

21. 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.

22. EQUIPMENT FUNCTION
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.

23. ANY
QUESTION?