Food service equipments

FOOD
SERVICE
EQUIPMENTS
Presentation by Edgar Dsouza

Food Service Equipment
• In this chapter you will learn
– 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

Equipment Category and its
Examples

Furniture

Furniture
• Following table shows the table sizes and their capacities
• The Standard height of a dining table is 30”
• The size of the cover is 24” x 15”

Furniture
• Restaurant Chairs are available in wood, metal, and PVC
• They are available in many styles, with arms and without
arms.
• Wooden chairs- Favorite in steak houses and fine dining
restaurants.
• Metal chairs -provide a modern and sleek look. Available
in colours
• Moulded PVC chairs - suitable for cafeterias and low
budget eateries

Furniture
• Standard size of Chair
– Height of the chair ( from floor to the seat) : 18”
– From floor to the top of the chair : 39”
– Depth of the chair : 18”

Furniture
• High Chairs and booster Seats : Used for children.
They are available in variety of finishes and colours.
• Banquet Tables: Used in function catering and are
available in many shapes and sizes. The Common
ones are long and round tables.
• The size of commonly used long table is 6 x 2 ½’ and
8 x 2 ½’
• Other shapes of banquet tables are quarter round, half
round, and serpentine

Furniture
• Banquet Chairs: are used during function. These are
available with arms or without arms. The chairs should
be stackable, comfortable, strong , and sturdy
• Sideboard : It holds all the necessary cutlery,
crockery, hollowware, menu cards, check pads,
accompanying sauces, etc that are required during
service. It is also termed as a ‘dummy waiter’.

Furniture
• Gueridon trolley: guéridon is a
movable service or trolley from
which food can be carved,
flambéed or prepared and
served
• Tray Jack

GLASSWARE
Glassware refers to glass and drinkware
items
The term usually refers to the drinking
vessels, unless the dinnerware is also made
of glass.

Glassware
• Glassware is classified into the following according to
their parts
– Tumbler: It is a bowl without stem or foot. Its sides may
be straight or widened. Examples Rock glass, Collins,
highball, juice glass
– Footed ware: In this, the bowl is attached to the
base/foot without stem. Examples Brandy balloon, Beer
goblet
– Stemware: This type has all three parts. The stem
connects the bowl with the base. Examples Red wine
glass, white wine glass, Champagne saucer etcPresentation by Edgar Dsouza

Collins Glassware
A Collins glass is a glass tumbler, holding
350 ml, used to serve a mixed drink,
named after Tom Collins.
Highball Glass
A highball glass is a glass tumbler, holding
240ml used to serve a mixed drink, or
highball. This glass is taller than an Old-
Fashioned glass, and shorter than a
Collins glass.
Glassware

Shot Glass
A shot glass is a small glass designed to
hold or measure spirits or liquor, which is
either drunk straight from the glass ("a
shot") or poured into a cocktail.
Pint Glass
A pint glass is a drinking vessel holding an
imperial pint (568 ml) of liquid and is usually
used for beer.
Three common shapes of pint glass are found
(conical, jug, and flared top), though others
are available.
Glassware

Pilsner Glass
A pilsner glass is a glass used to serve many
types of light beers, but is intended for its
namesake, the pilsner.
Pilsner glasses are generally smaller than
a pint glass, usually in 250 ml or 330 ml sizes.
Beer Stein/ Beer Mug
A beer stein is a traditionally-German
beer tankard or mug
Glassware

Flute Glass
A flute glass is the preferred serving
vessel for sparkling wines and fruit
beers. The narrow shape
helps maintain carbonation
Beer Goblet
Goblets are large, stemmed, bowl shaped
glasses adequate for serving heavy
Belgian ales, German bocks, and other big
sipping beers.
Glassware

Tulip Glass
A tulip glass not only helps trap the
aroma, but also
aids in maintaining large heads,
creating a visual effect
Cocktail Glass
A cocktail glass, martini glass is
used to serve cocktails such as
Martini’s
Glassware

Red Wine Glasses
Glasses for red wine are
characterized by their
rounder, wider bowl, which gives the
wine a chance to breathe.
White Wine Glass
White wine glasses are generally
narrower,
although not as narrow as
champagne flutes, with somewhat
straight or tulip-shaped sides.
Glassware

Champagne Flutes
Champagne flutes are
characterized by a long stem with a
tall, narrow bowl on top
Glassware
Champagne Saucer
The champagne coupe or champagne saucer is a
shallow, broad-bowled, stemmed glass, commonly
used at wedding receptions, often stacked in layers
to build a champagne tower.

Old Fashioned Glass
The Old-Fashioned glass, rocks glass,
or "lowball",
is a short tumbler used for serving
spirits “On the rocks”
Glassware
Water goblet
Mainly water is served in it.

Glassware
Brandy balloon
Brandy is served neat
Sherry Glass
A sherry glass is a drink ware generally
used for serving aromatic alcoholic
beverages. Also called as Elgin glass

Tableware
• Tableware refers to flatware, cutlery, and
hollowware
– Flatware means all forms of spoons and forks
– Cutlery refers to all types of knives and other cutting
implements used in the dining area. However,
cutlery is the common term in the hotel industry to
refer to spoons, knives, and forks
– Hollowware refers to all tableware other than
cutlery. Examples pots, jugs, butter dish, jugs,
finger bowls etc

Flatware

SPECIAL TABLEWARE

CROCKERY

• Sideplate:15 cm (6 in) in diameter.
• Sweet plate:18 cm (7 in) in diameter.
• Fish plate: 20 cm (8 in) in diameter.
• Soup plate:20 cm (8 in) in diameter.
• Joint plate: 25 cm (10 in) in diameter.
Crockery

Crockery
• Cereal/ sweet plate:
13 cm (5 in) in diameter.
•Teacup and saucer:
20 cl
• Coffee cup and saucer
(demitasse):
10 cl
• Tea Pot
• Coffee Pot

Crockery
• Ashtrays
• Egg cups
• Soup bowl/cups
• Platter (oval plate)
• Sauce boat
• Milk jug

Hollowware
• Hot water jug
• Creamers
• Consomme cups and
saucer
• Sugar basin
• Cereal Bowl
• Cruet Set

Crockery
• White Ceramic Canapé Tray
Very stylish white ceramic Canapé Tray, perfect
for serving all kinds of nibbles, from Sausage
Rolls to Sushi, Pork Pies to Petit Fours!
• Cake Stands
Traditional three tier cake stands perfect for
serving cakes or even small sandwiches on.
• Vegetable dishes
Basically vegetables are served

Linen
• Table cloth
– All tables with wooden top are covered with tablecloths
– The colour of the cloth must blend with colour scheme of the
interior
– Hotels with many restaurants may use different colored
tablecloths for each outlet for better control of linen
movement
– The size of the table cloth depends on the size of the table
to be covered

Linen

Linen
• Napkins
– Napkins are used for guests’ use, folded and kept
either in the glass, on side plate , or in the centre of
the cover. (18-20 in)
– The folded napkins are kept in the glass for the
dinner, and on side plates or at the centre of the
cover for lunch. However this is not followed rigidly.
– All covers must have one type of fold and all
covers must have napkins placed in one position

Linen
• Slip Cloth : It is used over the
table cloth (1m x 1m)
• Waiter’s Cloth : It is used by
waiters during the service for
wiping the edges of the dishes
and for carrying the hot dishes.

Linen
• Tray cloth : It is used for lining the tray for better
presentation and to provide good grip for the items
being carried.
• The cloth should be changed as and when it becomes
wet or soiled.
• To avoid frequent changing of cloth, rexin material
may be used which can be wiped dry

Linen
• Buffet Cloth: Buffet cloths of various sizes
are used for covering the buffet tables.
• Satin Cloth: It is draped around the front
side of the buffet table to cover the legs
and to make the buffet counter attractive.
It is available in attractive colors.
• Tea Cloth: It is used for wiping cutlery and
crockery. The cloth should be lint free and
changed frequently.

Food service equipments

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