supplies

1. Prepare Service Station Tools
and Equipment’s
I. Objective
At the end of the lesson the students should be
able to:
a. Understand the definition of restaurant
Layout and types of Restaurant Layout
b. Identify the Different tools, equipment and
supplies in a Restaurant

2. SCRAMBLED WORDS
YOUTLA

3. POONS

4. RFOK

5. STRAY

6. ETPAL

7. EFINK

8. OUNTECR

9. SSGLA

10. RESTAURANT LAYOUT
is a map of your restaurant's physical space, encompassing all
of the elements of your establishment.
in Research term Restaurant layout means Achieving effective
service time in restaurants hinges on implementing and
integrating innovation in design and technology.
W J Chin1, M Lim1, J C E Yong1, AAM Al-Talib1 and K H Chaw2

11. LAYOUTS OF THE RESTAURANT

13. DINING AREA
An area containing tables or
counters open to the public
and designed, established, or
regularly used for consuming
food or drink

15. Food preparation area
-a room or portion of a room
designed, arranged, intended or
used for cooking or otherwise
making food ready for
consumption.
-food area must be located at the

17. Service station or side stand
- place where all preparations
for service are undertaken. It
is equipped of all the needed
supplies for service.

19. Dishwashing counter
- area where soiled
dishes are placed.

21. Food display counter
- where food is
displayed

23. Cashiers counter
- area where bill is
settled

25. Bar counter
- the place where
drinks are placed and
ordered

27. Dispatching counter
- where food ordered
are placed and
received by the
kitchen

28. Types of Wares

30. Chinaware- refers to fine dishes
made of china which is a
translucent ceramic material.

32. Cutleries or flatwares- knives,
forks, and spoons used for
eating or serving food

34. Glasswares- ornaments and
articles made from glass

35. Chinaware’s
Show plate 12 inches in diameter
Dinner plate 10 inches in diameter
Salad plate 8.5 inches in diameter
Fish plate 8 inches in diameter
Bread plate 6.5 inches in diameter
Dessert plate 6 inches in diameter
Soup bowl Use for al creamy soup
Bouillon cup use for clear soup

36. Cutleries or flatware’s
Dinner Fork use for main Course
Dinner knife use for main course
Salad fork use for Salad
Salad knife use for salad
Fish fork use for fish dishes
Fish knife use for fish dishes
Soup spoon use for soup
Escargot use for snails
Cocktail fork use for appetizers
Dessert spoon use for dessert
Dessert fork use for dessert
Demitasse spoon use for espresso coffee

37. Glassware’s
Red wine glass use for red wine
White wine glass use for white wine
Champagne glass use for champagne
Highball glass use for ice tea, juices
Martini Glass use for martini drinks and cocktail drinks
Irish coffee glass use for Irish coffee drinks
Margarita Drinks use for margarita
Beer mug use for beer
Footed glass use for beer
Shot glass use for straight spirits
Rock glass use for on the ice drinks like whiskey
Water goblet use for water