The document outlines the essential components and layout considerations for a restaurant's foodservice equipment and dining areas, including dining stations, bar counters, food display counters, and more. It details various service styles such as American, Russian, Chinese, and buffet services, as well as proper table setting techniques including cloth and napkin etiquette. Key points about creating efficient floor plans and maintaining a hospitable dining atmosphere are also discussed.

1. Foodservice
Equipment
Functions and
Availability
Prepared by: Rose Ann Moreno-Nuga

2. The standard floor plan o
layout usually consists of:
1.Dining Area. Restaurants with big seating capacity for more than 100 guests
usually divided the dining area into 2 stations since food orders may come in big
volumes.
 Each station would then have about 40-60 seats or about 8-15 tables, with
each table having a specific number for identification.
 A busboy is assigned to each station who eventually serves as a runner to the
kitchen so that the service staff can cocentrate on order taking and service.

4. 2. Bar Counter
 A bar counter is essential for restaurants so that preparations and beverage
service will be faster.
 The bar area must have a display of wines and liquor not only for aesthetic
appeal but for guest to have an idea what the restaurants offers.
 The bar is manned by a bartender, who in turn, is assisted by a barboy.

6. 3. Food Display Counter or Buffet.
 Restaurants serving buffet or food items must have a food display
counter or buffet to help keep food condition in accordance to food
hygiene and sanitation standards set by establishments.

7. 4. Food Dispatching Counter.
 Inside the kitchen is a food dispatching counter where the chefs assemble the
orders prior to pick-up.
This counter also server as a deterrent for service staff from getting into the food
preparation area.

8. 5. Cashier's Counter
 This area is allotted for the cashiers who virtually attend to bill
settlement.
 It is equipped with a cash register or the Point of Sales(POS),bill
formr,receipts and other cashiering supplies.

9. 6. Dishwashing Area
 On one corner of the kitchen area is a dishwashing area wherein all soiled
dishes are washed and cleaned prior to pick-up.
 Stainless racks and shelves are essential so that equipment are not stacked
on the floor.

10. 7. Service Station or Side Station
 Within the dining area is a service station or a side station.
 It is usually a cabinet with drawers where equipment are kept for easy
access during operations- flatware, glassware, table linen chinaware,
and condiments.

12. The following points are considered in
doing a floor plan:
1. Tables positioned near doors must allow space for passage during
operations and emergency situations.
2. Tables are positioned at least three feet away from each other to
allow sufficient movement of guest and service staff.
3. Consideration must be made when positioning tables near
inappropriate placements- for example near kitchens, rest rooms,
behind pillars, corner areas, etc.

13. Floor Plan and Layout
 Restaurants or function space floor plans are dictated
by the number of people, or covers the style of service
a restaurants offers.
 The supervisor then prepares the floor plan as a guide
for the actual set- up of the dining area and to ease out
in the seating of guests.

14. 4. Spaces must be available to accomodate some guest's preferences or needs
like connecting long tabler for big groups, area for a business meeting, area for
handicapped guests, etc.

15. Examples of floor plan layout

16. Mise -en -Scene
 This is a French term which means to "prepare the environment of the
outlet before operations or service".
 This would involve cleaning and maintaining the service areas, tables,
chair, side tables and stations, trolleys, gueridons and all other service
equipment.

17. Styles of Service
American Service
 It is also called "plated service“ because the food is already arranged in
individual plates at the kitchen, ready to be served to guests.

18. Russian Service
 Food is pre- arranged in a platter with enough serving for one table;
then the waiter dishes it out from the platter to the individual plates
of the guests.

19. French Service
 Food is partially prepared and pre - cut at the kitchen.
 Then the preparations is completed in a "gueridon" in view of the guest.
 It is very elegant, entertaining, and expensive and service would take a lot of
time.

20. Chinese Service
 Food is brought and served at the table all at the same time with each food
item served in ceramic platters.
 A round table usually accommodates 10-12 guests.
 Set menus per table for a specified number of guest come with a full price.
 At the center of the round table is a smaller rotating table called "lazy susan"
and guest help themselves in getting the food from the table from the
platters.

21. Buffet Service
 This is self-service because the guests have to line up to get their food in
a buffet table.
 The food is classified according to sequence- from cold dishes, to hot
dishes and disserts.
 Food display and presentation is excellent and looks very appetizing.

22. Quick Service Restaurants
 Foods are prepared and displayed in a food counter.
 Pricing is done on a per item basis.
 Payment is done through a cashier who is positioned at the end of the
counter.

23. Silver Service
 This is a style of table service wherein the waiter serve the food to the
guests at the table.
 Service staff picks up the food from the kitchen on hot plates and
presents them to the guests.
 Food is then served into the guest's plate in a styles manner,
recreating the arrangement on the platter.

24. Mise-en-Place
 Mise-en-place is a French word which means"to put in a place".
Station Mise-en-Place
A waiter's service station, whether it is just a covered table or a cabinet
made with shelver and partitions, requires mise-en-place prior to
operations

25. 1. Cutlery. Knives,forks,soup spoons,teaspoons,etc
2. Serving gears. Tablespoon and forks
3. Service plate. Dinner plate,salad plate,etc
4. Glassware. Water goblets,etc
5. Coffee and tea equipment. Cup and soucers,et
6. Linen. Table napkins,etc
7. Service trays. Bar trays,etc
8. Menu,wine listr and beverage lists
9. Condiments,toothpick, pepper mill,salt,etc

26. Preparing Butter
 Butter is prepared by the service staff before customers
arrive.
 Individual portions of butter are soaked in water with
ice.

27. Preparing Oil and Vinegar
 Oil and Vinegar is a alternative to serving butter in
restaurants.
 A portion of good quality olive oil at room temperature
is placed in a small raised-endge plate and a drop of
balsamic vinegar is added to the oil.

28. How to Clothe the Table
Clothing Procedures
1. Check table and ensure that it is stable and doesn't wobble.
2. Stand between the legs of tge table.
3. Position the tablecloth on the table with the woven edges towards you.

29. 4. Lean accross the tacle and release the bottom layer of the tables as the
cloth hangs over the edge of the tabLe.
5. Center the tablecloth boththorizontally and vertically with the drop
equally on all sides of the table.

30. How to lay a Cover
A cover may be defined as:
A place on a table-
cutlery,glassware,chinaware,etc. For
one based on the menu to be served.
The number of people attending a
specific function or activity.

31. Laying the Cover
1. All silverware and glassware should be cleaned
and polished before they are place on the table.
2. The dinner knife and fork should be positioned
an inch from the edge of the table and 12 inches
apart.
3. Side plates are always positioned to the guest's
left.
4. Side knives are placed on the side plate,to its
right-hand side and parallel with the dinner knife
and fork.

32. 5. The blades of all knives on the cover should
be face left.
6. The first on only wine glass is positioned
an inch frod the tip of the dinner knife.
Additional glassware is positioned at 45
degree angle to the left of the first glass
7. A folded napkin is placed in the center of
the cover.

34. Table Napkin
 Cloth napkins come in several shapes, color and size with each
size tailored to a specific purpose.
 A beverage napkin is used when serving beverages and hors
d'oeuvres.
 A luncheon napkin is a few inches larger, and a dinner napkin
larger still.
 Cloth napkins may be purchased in a variety of colors and a
wide array of fabrics,

35. Imprinted with costume designs and
monograms, and can even come with
matching tablecloths. However, a high-
thread- count, white, linen or linen
cotton mix dam ash napkin is still
considered the best of elegance

36. Napkin Etiquette
 Rule1 - When you're given a napkin, use
it.
 Rule2- Wait for the host to pick up and
unfold his napkin before you do the same
with yours.
 Rule3- If the napkin is larger than your
lap, fold it such that it just covers your
lap.
 Rule4- When unfolding your napkin, just
unfold it.

37.  Rule5- Don't wait for the food to be served before you open your napkin.
 Rule6- Should you need to leave the table during the meal, leave the napkin,
loosely folded, on your seat or on the table to the left of your plate,
 Rule7- Many Italian and Italian-America diners put and tuck the napkin into
their collars as a custom while dining.

38. Napkin Folding
 Napkin folding is a creative way of presenting a table linen
making dining more festive and interesting.
 Napkin are usually slightly starched and pressed in order to
give the fold a crisp, clean look.
 The linen must be able to absorb liquid.
 Colors may vary from pastel to some dark shades.