Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
Food & Beverage cycle
Grooming is one of the most important features of a waiter. Since he is in direct contact with the guest of the restaurant, he projects the standards of the establishment. A well-groomed waiter represents qualities such as hygiene, sanitation, professionalism and the style of management of his establishment. Here are some tips for a waiter:
Marvel India is largest exporter of stainless steel utensils marveindia
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.
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.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
2. DEFINITION
• A customer’s first impression on entering the service area is
significant.
• A careful selection of items in terms of shape, design enhances
the overall decor or theme and contributes towards a feeling of
harmony.
• Food service equipment includes all pieces of equipment of
furniture, linen, cutlery, crockery, glassware, and so on, used by
the guests and the staff in the service area.
3. CATEGORIES OF EQUIPMENT
Category Examples
Furniture Tables, chairs, sideboards
Linen Tablecloth, buffet cloth, napkins, tray cloth, waiter’s cloth, slips cloth, satin cloth
Crockery
Quarter plate, half plate, full plate, soup plate, soup cup, soup bowl, cup and saucer,
demitasse, breakfast cup and saucer, etc.
Glassware
Water goblets, wine glasses, champagne tulip, beer mug, cocktail glass, Tom Collins,
old-fashioned, highball, Pilsner glass, etc.
Tableware
Flatware: spoons, forks
Cutlery: knives
Hollowware: coffee pots, tea pots, water jugs, entrée dishes, sugar bowls, creamers,
butter dish, and etc.
Miscellaneous
equipment
Bud vase, table number, menu stand, cruets, ashtrays, toast rack, sauce boats, asparagus
tongs, caviar knife, oyster fork, corn on the cob holder, snail dish, etc.
Disposables
Paper napkins, disposable plates, cups, table mats, doilies, coasters, table rolls, gloves,
spoons, forks, knives, etc.
4. FURNITURE
• Dining room furniture is available in many shapes, sizes,
material, color, texture, and design.
• The common items of furniture found in food service are tables,
chairs, and sideboards.
5. FURNITURE
• They come in different sizes and
shapes, of different materials.
• The standard table top shapes are
rectangular, square, and round.
Restaurant tables
6. FURNITURE
• Wooden chairs are preferred in
restaurants. They can be with arms
and without arms.
Standard size of chairs
• Height of the chair (from floor to the
seat): 18”
• From floor to the top of the chair: 39”
• Depth of the chair: 18”
Restaurant chairs
7. FURNITURE
• It is also termed as a dummy waiter.
• Food service personnel will not be able
to extend quick service and work
efficiently without sideboards.
Sideboard
8. FURNITURE
• Side knives
• Soup spoons
• Fish knives and forks
• Dessert spoons and forks
• Large knives and forks
• Service spoons and forks
• Tea spoons and coffee spoons
• Underline
• Glassware (water glasses and wine
glasses)
• Napkins, tray cloth, waiter’s cloth
• Sugar pots with tongs, cup, and saucers
• Cruets
• Ashtrays
• Paper napkins
• Candle stand
• Trays
The following items are kept in the sideboard:
10. LINEN
• The term ‘linen’ in food service area covers tablecloths, napkins,
tray cloths, slip cloths, buffet cloths, waiter’s cloths, and tea
cloths
11. LINEN
• Tablecloths are generally used in
fine dining restaurants. The color
of the tablecloth must go well with
the color scheme of the interior.
Tablecloth
12. LINEN
• They are also called as serviettes.
• There are for guests’ use, normally
kept folded at each cover and
unfolded and spread on laps of
guests by service staff or by guests
themselves depending on the
situation.
Napkins
14. CROCKERY
Various classifications of food service crockery are:
• Flatware: plates and saucers serving flats.
• Cups and bowls for tea and coffee cups, soup and sweet bowls
and serving dishes.
• Hollowware: pots and vases
15. CROCKERY
Porcelain
This is of a different
composition with a semi-
translucent body,
normally cream/grey, and
has a high resistance to
chipping.
Types of crockery
Bone china
This very fine, hard china
is expensive. It can be
made to thicker
specifications for hotel
use.
Hotel earthenware
It is the cheapest but
least durable hotel ware
although it is much
stronger than regular
domestic earthenware.
Stoneware
This is natural ceramic
material traditionally
made
16. CROCKERY
Items of crockery
Half plate
Full plate
Quarter
plate
Tea cup and saucer
Demitasse and sauce
Breakfast mug
Soup
bowl
Soup plate
17. GLASSWARE
• Well designed glassware combines
elegance, strength and stability,
and should be fine rimmed and of
clear glass.
• Food and beverage service outlet
use variety of glasses for different
types of drinks.
18. GLASSWARE
Glassware is classified into three types according to their parts:
Tumbler
It is basically a bowl
without stem or foot. Its
sides may be straight,
widened, or curved.
Footed ware
The bowl sits directly on a
base of food without the
stem. Bowl and base may
come in a variety of shapes.
Stemware
It refers to glasses that have all
three parts - bowl, base, and
stem. In this type, the stem
connects the bowl with the
base or foot.
23. TABLEWARE
Tableware includes all items of flatware, cutlery and hollowware and
may be classified as follows:
• Flatware in the catering trade denotes all forms of spoon and fork,
as well as serving flats.
• Cutlery refers to knives and other cutting implements.
• Hollow-ware consists of any other item, apart from flatware and
cutlery, for example, tea pots, milk jugs, sugar basins and serving
dishes.
The creation of atmosphere by the right choice of decor, furnishings and equipment is therefore a major factor that contributes to the success of the food service operation.
… materials such as wood, mica, glass, stone, and so on
It is equipped with drawers, compartments, and shelves.
Reception desk: It is used by the hostess to usher the guests to their tables.
Sauce bottles
Menu cards
K.O.T. books
Water jug
Ice buckets
Service dpoon and forks
All purpose spoons
All purpose forks
All purpose knives
Soup spoons
Tea spoons
Cups and saucers
Quarter plates
Glassware
Ashtrays
Salvers
Bread baskets
Fresh linen
Dirty linen
The size of the cloth depends on the size of the tables to be covered.
Damask fabric is preferred for napkins.
Napkins and some common folding techniques of napkins will be discussed later on
Slip cloth: It is used to cover soiled tablecloth during operations.
Waiter cloth: It is used by waiters extensively during service. The edges of dishes are wiped with this cloth, as and when necessary.
Buffet cloth: Buffet cloths are used for covering buffet tables. Dasooti fabric is preferred for buffet cloths.
Buffet masking cloth: It is draped around the front size of the buffet table, primarily to cover the legs and to make the buffet station attractive.
Tea cloth: This is used exclusively for wiping cutlery and crockery.
Quarter plate
Bread, cheese, under liner for bowls
Soup plate
For thick soups and breakfast cereals.
Soup cup
For thin soups, also known as consommé cup.
Soup bowls
For thick and thin soups, breakfast cereals.
Half plate
For appetizer, fish, pasta, entree, vegetables, sweet, and as under liner for soup plate.
Full plate
Main course.
Breakfast mug
For all tea and coffee served during breakfast.
Tea cup and saucer
For tea and coffee served during the day
Demitasse and sauce
For coffee served after lunch and dinner.
T - Examples: Rock glass, old-fashioned, highball, Collins, Juice glass, and so on.
FW - Examples: brandy balloon, beer goblet.
S - Examples: red wine glass, white wine glass, champagne saucer, champagne tulip, cocktail glass, and so on.
Soda lime glass
This glass contains sand, soda ash and limestone as the principal ingredient. It is used for everyday relatively inexpensive glassware
Lead crystal
This form of glass includes sand re lead and potash, which produces a slightly softer glass of high brilliance.
Borosilicate glass
This is a glass made with the addition of borax, which increases its hardness and heat resistance.
Cocktail glass
For cocktails generally & smaller: for pink lady and white lady.
Saucer
For champagne cocktails & daisies, not really used much now.
Tulip
All champagne cocktails & sparkling wines also buck’s fizz and the grasshopper.
Flute
For sparkling wines generally & also for Brandy Alexander & Kir Royale
Paris Goblet
In various sizes used for wines, water & beers. Also used for cobblers, pina colada and green blazer
Brandy balloon
Small for brandies, for b&b , liqueur based cocktails, for frappes and for liqueurs.
Worthington
For bottled beers, soft drinks and for pimms, coolers and long drinks such as Fruit Cups
Rocks/Old Fashioned
Also known as whisky glass, often used for any spirits and mixers. Also used as drinks such as Old Fashioned & Negroni
High Ball/ Collins glass
Used for spirits and mixers, for high balls, john Collins, tom Collins, mint julep, tequila sunrise and spritzers.
Larger for long drinks such as pimms
Sour glass
For spirits and mixers and for sours as an alternative to rock glass
Martini
For dry, medium and sweet martinis & manhattans but also used for other cocktails
Slim jim
For spirits and mixers & for sour as an alternative to highball glass
Copita (sherry)
Mainly used for sherry, also used for sweet wines.
Elgin
Traditional glass used for sherry in single and double measure (schooner) sizes. Also in smaller version used for liqueurs.
Port or sherry (dock glass)
Used for both ports and sherries and also for sweet wines.
Lager/pilsner
Different sizes used for bottled and draught lager beers
Beer (straight)
Traditional beer glass in different sizes for half and full ,measures of any beers and also beer based mixed drinks like shandy
Beer (dimple)
Traditional beer glass in different sizes for half and full measures of any beers and also beer based drinks including black velvet.
Traditionally flatware includes spoons, forks and cutlery referred to knives in the modern usage of these terns changed. All spoons, forks and knives used as eating implements are now referred to as cutlery.
Silver
Silver and plated silver are expensive, suitable for high-class dining operations
Stainless steel
Stainless steel resists scratching far more than others metals and may therefore be said to be more hygienic.
Soup spoon
For thick soups.
Dessert spoon
For thin soup, breakfast cereals.
Service spoon and fork
Transferring of dishes from the container onto the guest’s plate.
Tea spoon
Tea, coffee, juice served with accompaniments, fruit cocktails, sweets served in coupes or glass bowls.
Coffee spoon
For coffee served in demitasse after lunch or dinner.
Egg spoon
Use with boiled eggs (tea spoon may be used in place of egg spoon)
Side knife
Placed on the side plate for bread, toast, rolls, cheese.
Fish knife and dish fork
For all fish dishes, hors d’oeuvre varies.
Steak knife
For steaks
Dessert spoon and fork
For all pastas and rice except spaghetti, for sweets.
Small knife and fork
Vegetable, savoury, and meat dishes if not served as the main course.
Fruit knife and fork
For dessert (small knife and fork may be used in place of fruit knife and fork)
Large knife and fork
Main course.
Sundae spoon
Ice cream or any shakes with ice cream served in tall glass.
Ice cream spoon
For ice cream served in coupes, most hotels use teaspoon in place of ice cream spoon.
Salvers
For transporting glassware, drinks, coffee, and tea service
Entrée dishes
For portioning out dishes and taking to guests’table.
Platter
For transporting food to the guest table.
Bread basket
Cane
Butter dish
To hold butter cubes or curls.
Butter knife
Comes with butter dish
Cruets
Salt and pepper cellars.
Bud vase
For keeping small flower arrangement on the dining table.
Menu stand
To hold table d’ hote menu card
Tureens
For holding large quantities of soup
Wine cradle
To hold red wine bottle.
Decanter
To decant red wine.
Cosy
Made of thick cloth and cotton used to cover the tea and coffee pots during service to retain heat.
Chafing dish
To keep food warm during service by using chemi-fuel/gas /electricity.
Fondue fork
fondue means melted
Used to dip cubes of meat, bread, and so on, in hot oil or melted cheese
Gateaux slice
Used for serving pastries/cake. Found on a gateaux trolley/tray.
Chinese cruet
Bowls containing chilli vinegar, soya sauce, and chilli sauce.
Ravier
Oval or rectangular dish used for presenting hors d’ oeuvres, pastas, rice, and so on
Ramekin
Used for baked eggs, custards, soufflés.
