F & B Service
Equipment
In this lesson we shall discuss about the restaurant
operating equipments. After completion of this lesson you will
be able to understand:
ü Food and beverage service equipments needed for table setting such as glassware, chinaware and table ware
ü Furniture, fixtures and linen
ü Safe handling of equipments.
The
operating equipments used in hotels / restaurants play an important role. In a
restaurant, we are using various types of service equipments, furniture,
fixtures and linen. All of which squarely reflects the standard and style of
the restaurant.
Elegant
and attractive service ware, colorful and clean dishes, quality plates and
glassware adds to the décor of a restaurant. However several factors have to be
considered while selecting these equipments.
- Standard
of the restaurant.
- The
type of menu and service offered.
- Décor
and theme of the restaurant.
- Type
of clientele.
- Durability
of equipment.
- Ease
of maintenance.
- Availability
when stocks runs out for replacement.
- Storage.
- Flexibility
of use.
- Price
factors
- Industry
standardization.
Food and Beverage service equipment may be
divided into:
- Glassware
: These
refer to all type of glasses being used in restaurant for
various purposes.
- Chinaware : These
refer to all items made from China clay material.
- Tableware : These
includes the dishes, glassware, cutlery and flatware eating utensils (knives, forks and spoons) used to set a
table for eating a meal.
Table
ware may be categorized as follows:
Ø Flatware : refer
or denotes all forms of spoon and forks.
Ø Cutlery : refers
to knives and other cutting instruments.
Ø Hollowware : refer
to any items made from Silver, or glass apart from flatware and cutlery e.g. Teapots, milk jugs,
sugar basins, oval flats etc.
GLASSWARE
Glassware refers to glass items besides tableware, such as dishes,
cutlery and flatware, used to set a table for eating a meal. The term usually
refers to the drinking vessels, unless the dinnerware is also made of glass.
Sand, soda, ash, limestone, and borax are raw materials used for glass making.
The difference in composition of these elements is the reasons for different
designs and colours in glasses. Lead is added to make the glass crystal clear. The choice of the right quality glass is a
vital element if the any drink is to be invitingly presented and give
satisfaction to the consumer. Glassware also contributes to the
appearance of the table and the overall attraction of the room. Well designed glassware combines elegance, strength and
stability, and should be fine and smooth rimmed and of clear glass. There
are many standard patterns available to the caterer. Most manufacturers now
supply hotel glassware in standard sizes for convenience of ordering,
availability and quick delivery. Glasses are measured in terms of capacity by
‘fluid ounces (oz)’ ‘centiliter (cl).’
Types of Glassware
Many standard patterns and sizes of glassware are available to
serve each drink. Most glass drinking vessels are either tumblers, flat-bottomed glasses with no handle, foot, or stem; footed glasses, which have a bowl above
a flat base, but no stem; or stemware,
which have a bowl on a stem above a flat base. Neither a tumbler, footed, nor a
stem, yard (beer) is a very tall,
conical beer glass, with a round ball base, usually hung on the wall when empty.
Different types are:
Collins Glassware
A Collins glass is a glass tumbler, holding 240 to 350 ml, used to
serve a mixed drink, named after Tom Collins. This glass is somewhat narrower,
and holds less than the similar highball glass.
Highball Glass
A highball glass is a glass tumbler, holding between 8 and 12
fluid ounces (240 to 350 mL), used to serve a mixed drink, or highball. This
glass is taller than an Old-Fashioned glass, and shorter than a Collins glass.
Shot Glass
It is a small glass used for measuring or serving up to three
ounces of liquor. Modern shot glass holds a thicker base and sides than the
whiskey glass.
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. Pints
are considered good for serving stouts, porters and English ales.
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. They
are tall, slender and tapered.
Flute Glass
A flute glass is the preferred serving vessel for Belgian lambics
and fruit beers. The narrow shape helps maintain carbonation, while providing a
strong aromatic front. Flute glasses display the lively carbonation, sparkling
color, and soft lacing of this distinct style.
Goblet or Chalice
Chalices and goblets are large, stemmed, bowl shaped glasses
adequate for serving heavy Belgian ales, German bocks, and other big sipping
beers.
Snifters
Typically used for serving brandy and cognac, a snifter is ideal
for capturing the volatiles of aromatic beers, such as Belgian ales, India pale
ales, barley wines and wheat wines.
Tulip Glass
A tulip glass not only helps trap the aroma, but also aids in
maintaining large heads, creating a a visual and olfactory sensation.
Cocktail Glass
A cocktail glass, martini glass, or champagne glass, or stem
cocktail glass, is a drinking glass with a cone-shaped bowl (the tip of the
cone forming approximately a 90 degree angle in the cross section) on a stem
above a flat base, used to serve a cocktail or champagne.
Red Wine Glasses
Glasses for red wine are characterized by their rounder, wider
bowl, which gives the wine a chance to breathe. Since most reds are meant to be
consumed at room temperature, the wider bowl also allows the wine to cool more
quickly after hand contact has warmed it. Red wine glasses can have particular styles
of their own, such as:
Bordeaux
glass
Tall with a wide bowl, and
is designed for full bodied red wines likeCabernet and Merlot as it directs
wine to the back of the mouth.
Burgundy
glass
Larger than the Bordeaux glass, it has a larger bowl to accumulate
aromas of more delicate red wines such as Pinot Noir. This style of glass
directs wine to the tip of the tongue.
White Wine Glass
White wine glasses are generally narrower, although not as narrow
as champagne flutes, with somewhat straight or tulip-shaped sides. The
narrowness of the white wine glass allows the chilled wine to retain its
temperature.
Champagne Flutes
Champagne flutes are characterized by a long stem with a tall,
narrow bowl on top. The shape is designed to keep sparkling wine attractive and
inviting during its consumption.
Sherry Glass
A sherry glass is a drinkware generally used for serving aromatic
alcoholic beverages, such as sherry, port, aperitifs and liqueurs, and layered
shooters. An ISO-standard sized sherry glass is 120 ml.
Pitcher
This larger container usually has a handle and a lip or spout for
pouring the contents into several glasses. available in glass or plastic.
Generally used for serving beer for a beer keg for draft beer.
Old Fashioned Glass
The Old-Fashioned glass, rocks glass, or "lowball", is a
short tumbler used for serving liquor "on the rocks", meaning over
ice, or cocktails having few ingredients. It is named after the old fashioned
cocktail, traditionally served in such a glass. A White Russian is
traditionally served in the Old Fashioned Glass.
Coffee-Mug
Almost a smaller version of the beer mug, made of thick heavy
glass and used for coffee.
Irish Coffee Cup
A uniquely shaped glass with a handle that is used to serve any
hot beverage such as Spanish coffee.
or cocoa.
Different types of glasses & their
capacity (sizes):-
·
Brandy balloon / Snifter / Inhaler 8
oz (ounce)
·
Rolly polly
9 oz
·
Liqueur glass
2/3 oz
·
Tom Collin
12 oz
·
Hi ball
8 oz
·
Juice glass / Pony Tumbler 5 oz
·
Old fashioned
9 oz
·
Water goblet
10 oz
·
Red wine
7 oz
·
White wine
5 oz
·
Champagne tulip
6 - 8 oz
·
Champagne flute 6 - 8
oz
·
Champagne saucer 6 oz
·
Sherry copita
3 oz
·
Beer goblet
10 -
12 oz
·
German/Alsace 6 - 8
oz
·
Flute 6
- 8 oz
·
Cocktail
glasses: 3 oz
Handling of Glassware
·
Glassware is highly fragile and most delicate and expensive, hence
almost care has to be taken while handling glass equipments.
·
Glasses are normally stored in a glass pantry and should be placed
upside down in single rows on paper-lined shelves, to prevent dust settling in
them.
·
Tumblers should not be stacked inside one another as this may
result in heavy breakages and accidents.
·
The appearance of the drink mainly depends on the glass and
therefore, the glass should be sparkling clean and attractive in shape and
style.
·
When glassware is machine or hand washed, each individual item
must be polished and dried with a glass cloth made of linen, as water leaves
stains on the glasses.
·
Glasses whether clean or dirty have to be handled by the base or
stem, since the finger prints left on the glass necessitates polishing.
Storage
Glasses
are normally stored in a glass pantry & should be placed in single rows on
paper- lined shelves, upside down to prevent dust settling in them. An
alternative to this is to have plastic coated wire racks made specifically for
the purpose of stacking & storing the glasses. Such racks are also a
convenient method of transporting glassware from one point to another which
cuts down on breakages.
How glass is made
Glass
is made up of very fine sand, called as silica, that is mixed with soda, lime,
and cullet (reused broken glass bits), and heated to temperatures of nearly
1500 degree Fahrenheit. Further steps of glass manufacturing are as follows:
Press ware
: when glass is in pliable, either super
hot form, the molten glass is blown in to its final shape by introducing air in
to it, or it is pressed in to a mold to shape it. Most commercial glasses are the
latter known as ‟press ware”.
Annealing:
After glass is shaped, it is put in to a
warm oven to cool slowly, which is called as annealing. The slow cooling
stabilizes & strengthens the glass & removes any stress points that may
have developed during shaping.
Tempering:
After annealing, some glasses goes
through another step called as tempering. The cooled glass is reheated, almost
to its original high temperature, and then blasted with cold air. The process
‟shocks” the glass & makes it more resistant to temperature extremes.
Types of tempering glasses
are as follows:
·
Fully tempered:
if glass is advertised as fully
tempered, it means the entire glass underwent a tempering process.
·
Rim tempered:
it means only the rim received this
extra treatment.
Most stemware is fully tempered, mugs or tumblers
may be only rim tempered. A curved or barrel shaped glass is more durable then
a straight sided glass.
Crockery / Chinaware
China is a term used for crockery whether bone china (expensive
and fine), earthenware (opaque and cheaper) or vitrified (metallised). Most
catering crockery used nowadays tends to be vitrified earthenware, which is
very durable and haven been strengthened. Crockery is also usually given rolled
edges to make it more chip resistant.
Chinaware is made of silica,
soda ash, and china clay, these are mixed with water to form smooth paste. This
is given different shapes and fired in temperature controlled ovens to make it
hard and strong and is glazed to give a fine finish. Chinaware can be found in
different colours and designs which are always coated with glaze. Chinaware is
more resistant to heat than glassware.
Classification of
catering china:
·
Porcelain: is a ceramic material made by heating
selected and refined materials, which often includes clay of kaolinite to high
temperatures. The raw materials for porcelain, when mixed with water forma
plastic body that can be worked to a required shape before firing in a kiln at
temperatures between 1200 C and 1400 C. The toughness, strength and
translucence of porcelain arise mainly from the formation of glass at high
temperatures and the mineral mullite within the fired body.
·
Bone
China: is another variety in which a mixture of china
clay and refined animal bones or calcium phosphate is used which makes it
delicate and translucent. Bone china is fine china that is very expensive.
·
Earthenware:
is a popular Indian container for serving kulfi, phirni etc. produced from
clay. It is fired and painted with
natural red dye called Geru. The advantage of this is it gives value addition
and tradition.
·
Stoneware:
is a natural ceramic material traditionally made of marble, granite, green or
pink marble, sandstone, red stone and rocks. It is carved with machines, into
various shapes. They are polished by using fine grade diamond dressers. It is
non porous and extremely durable with high thermal and shock resistance. The
price is slightly higher than earthenware.
Sizes of different
crockery items
There
is a wide range of items available and their exact sizes vary according to the
manufacturer and the design produced or asked.
Name of Dish Size
·
Sideplate
(B&B Plate) 15
cm (6 in) in diameter.
·
Sweet
plate(Dessert plate) 18 cm (7 in) in
diameter.
·
Fish
plate 20
cm (8 in) in diameter.
·
Soup
plate 20
cm (8 in) in diameter.
·
Joint/
Dinner/ Full Plate 25
cm (10 in) in diameter.
·
Cereal/
sweet plate 13
cm (5 in) in diameter.
·
Saucer
4 inch diameter
·
Breakfast
cup & saucer 23-28 cl (8-10 fl oz)
·
Teacup
and saucer 18.93 cl (6 2/3 fl oz)
·
Coffee
cup and saucer (demitasse) 9.47
cl (3½ fl oz)
·
Teapot 28.4 cl (1/2 pint)
Some
Other items of china required include:
- Salad
crescent
- Hot
water jug
- Milk
jugs
- Cream
jugs
- Coffee
pots
- Hot
milk jugs
- Consommé
cup and saucer
- Sugar
basin
- Butter
dishes
- Ashtrays
- Egg
cups
- Soup
bowl/cups
- Platter
(oval plate)
Handling
of Chinaware
Whatever
quality of china or crockery is used, the most important thing to ensure is
that it is washed, rinsed and dried correctly to ensure that no dirt, stains or
streaks appear.
1)
Chinaware
has a high breakage rate and, therefore, needs careful handling.
2)
They
should be stored on shelves in piles or stakes of approximately two dozen each.
Any higher may result in their toppling down.
3)
They
should be stored at a convenient height for placing on, and removing from the
shelves to avoid accidents.
4)
Chinaware
should be kept covered to prevent dust and germs settling on it.
5)
Chipped
and cracked items harbor germs and should, therefore, not be used and disposed
off carefully.
Purchasing of
chinaware
The
china must blend with the rest of the items on the table and also with the
general décor of the establishment.
While selecting or purchasing Chinawares, following points should be
considered:
1) Every
item of earthenware should have a complete cover of glaze to ensure a
reasonable length of life.
2) China
should have a rolled edge, which will give added reinforcement at the edge.
Thus, if well done, means that chipping will only occur on the under edge,
which is not visible to the customer. One word of caution here is that hygiene
is most important- chipped china could harbor germs.
3) The
pattern should be under rather than on top of the glaze. This will increase the
life of the chinawares.
4) China
must be dishwasher proof.
Storage
Chinaware should be stored at a convenient height
for placing on and removing from the shelves without any fear of accidents. If
possible china should be kept covered to prevent dust and germs settling on it.
Chinaware of different types must never be stacked on top of each other. Plates
should be stored in the piles of approximately two dozen.
Tableware
Tableware includes all items of flatware, cutlery & hollowware
used to set a table for eating a meal. The nature, variety, and number of
objects varies from culture to culture, and may vary from type and time meal as
well. The majority of food service
operations use either plated silverware (EPNS) or stainless steel.
Stainless steel is increasingly used instead of silver-plated
items for reasons of cost and maintenance.
(EPNS: Electroplated nickel
silver, This has been the most popular variety from which knives, forks,
spoons and other table appointments have been made. EPNS has quite a number of
advantages like the shine can be retrieved by simple methods. It is food
friendly, hygienic and aristocratic. It is said to be good for health as silver
in ionized form is a great bactericide. The base metal in which plating is done
is an alloy of copper, tin and nickel. The electroplating is a process in which
base metal is thoroughly buffed to make it absolutely smooth and rounded
surface. It is dipped in the bath of silver nitrate solution by using the item
as anode and pure silver metal is also dipped and made cathode. Exact voltage
ampere electricity is passed maintaining the silver nitrate solution at a
particular strength. The whole process is wholly scientific. The average
thickness should not be less than 5 microns, minimum 3 microns at any point of
the surface. Normally 5 star deluxe hotels prefer 8-10 microns.)
Points to be considered
while purchasing tableware:
ü
The type of menu and service offered
ü
Maximum and average seating capacity
ü
Turnover rate
ü
Washing-up facilities
Tableware
may be categorised as follows:
·
Flatware: Flatware denotes all forms
of spoon and fork. Flatware, especially that used by most people when they eat informally, is
usually made of stainless steel.
·
Cutlery: Cutlery refers to knives and
other cutting instruments.
·
Holloware: Holloware refers to table
service items such as sugar bowls, creamers, coffee pots, teapots, soup
tureens, hot food covers, water pitchers, platters, butter plates and other
metal items excluding flatware and cutlery.
Flatware
and cutleries:
There
is an almost unlimited range of flatware, cutlery and hollowware in use in the
catering industry today. These items are necessary to give with knife, fork,
spoon, flats, and vegetable dishes and lids, entrée dishes and lids, soup
tureens, teapot etc.
Some
of the important flatware and cutleries are as mentioned below:
- Soupspoon: used for serving soup.
- Fish
knife: used for poison (Fish) courses
- Fish
fork: used for poison (fish) courses
- Joint
knife: used for entrée (main course)
dishes
- Joint
fork: used for entrée (main course)
dishes
- Sweet
fork: used for dessert courses
- Sweet
spoon: used for dessert courses
- Side
plate: used for cover layout and
normally use for keeping bread slices or any
accompaniments.
- Side
knife: kept over the side plate,
generally used for applying butter or jam over
bread slices.
- Asparagus
holder: used to hold asparagus spears when eating.
- Pastry
slicer: used in sweet trolley for
serving portions of gateau.
- Oyster
fork: used
with dishes made of shellfish/oysters e.g. Shellfish cocktails
- Pastry
fork: used
for afternoon teatime for having snacks and pastries.
- Corn-on-the-cob
holders: used for holding the
cob, by piercing each end of the cob.
- Lobster
pick: used to extract the flesh from
the claw of lobster.
- Butter
knife: used to spread butter on the
bread.
- Caviar
knife: knife with a short broad blade used for
spreading the caviar.
- Fruit
knife and fork: for having grapefruits.
- Ice-cream
spoon: used for all ice creams served
in coups
- Sundae
spoon: used for ice cream sweet in a
tall glass.
- Snail
tongs: used to hold snail shell.
- Snail
dish: the dish is round with two
ears, having six indentations to hold a portion
(6) of snails.
- Snail
fork: used to extract the snail from
its shell.
- Cheese
knife: used for serving cheese from
cheese board.
- Sugar tongs: required for
cube sugar.
Storage of Tableware
·
Storage of cutlery and flatware is very important. Each item has
to be stored in the boxes or drawers lined with baize to prevent the items
being scratched
·
They should be stored in cupboard or room which can be locked.
·
Cutlery and flatware may be stored in cutlery trollyes
Special Tableware
Silver Tea Tong
The silver tea tongs (called also silver sugar tongs or silver
sugar nips) are used for lifting sugar cubes from the sugar bowls and add to
tea cups
Asparagus Holder
The asparagus holder is an utensil for a diner to hold a single
stalk of asparagus. It is made of a single strip of metal, bent in the form of
U-shaped tongs, with a small square plate at each end to grip the stalk.
Pastry Slicer
Pastry slicer is used for serving pastries (portion of gâteau)
Pastry Fork
Pastry fork is a small fork designed for eating pastries and other
desserts while holding a plate. It is typically designed so that it can be used
with the right hand, while the left hand holds the plate. It therefore has the
left side widened to be used like a knife to cut the food when pressed down on
the plate. Left-handed pastry forks have the right side widened instead. This
fork may also be used to lift fruit pieces from the plate
Oyster Fork
A fork used for picking up shellfish cocktail or oysters. This
fork is shaped like a regular fork, but it slightly smaller and the tines are
curved outward.
Lobster Pick
This long, narrow utensil is used to pull every shred of meat from
the hard-to-reach cavities (such as the legs) of lobsters and crabs. The tip of
a lobster pick can either be pointed or in the shape of a tiny, two-prong fork.
Snail Tong and Snail Fork
Small, spring-operated tongs used to hold hot snail shells while
extracting the snail. Unlike most tongs, these open by squeezing the handles.
When the pressure is released, the tongs snap securely around the snail shell.
Snail Dish
It is a round dish with two ears having six indentations to hold
portion of six snails.
Skewers
A long and thin pointed rod that comes in various sizes. Skewers
are made of metal (Usually made of stainless steel) often has a ring at one
end. They're most often used to hold meat in place during cooking/ serving, as
well as to skewer meat and vegetables to be grilled. The best skewers are
square or flat-shaped that holds food securely when moved.
Ice-cream Scoop
It is used to remove ice cream from a carton or other container
while forming the ice cream into a ball or oval shape. Ice-cream scoops come in
several styles and sizes. The simplest is a plain metal scoop- o or spade-shaped utensil. Next comes one shaped
like a half-globe or oval with a spring-action lever in the handle. When squeezed,
the lever moves an arc-shaped blade across the scoop's interior and ejects the
ice-cream ball. The
nonstick-style scoop has antifreeze sealed inside.
Nutcracker
It is a tool for cracking hard nutshells, usually consisting of
two hinged metal arms between which the nut is squeezed.
Linen
Linens are fabric goods, such as tablecloths, napkins and slip
cloths. Linen is a material made from the fibres of the flax plant. Originally,
many such as bed sheets and tablecloth were made of linen. Only 100 percent linen is used to make ‘damask’ material. It is
identified by its woven floral design and is available in white and pastel
shades. Today, the term "linen"
has come to be applied to all related products (regardless of fabric they are
made of) even though most are made of cotton, various synthetic materials, or
blends. The main items of linen normally found in a restaurant are:
tablecloths; slip cloths; buffet cloths; trolley and sideboard cloths and
waiter’s cloths or service cloths.
Table Cloths
Table linens made from cotton or linen are not only more absorbent
but also last longer. The fibres don't pill or pile as easy as with synthetic
table linens and they don't become shiny when exposed to an iron's heat.
Egyptian cotton and Irish linen are considered the finest materials for table
linens because of their long, durable fibres. White is the most popular colour
for table linens because it's considered formal. Table linens in off white or
ivory are also acceptable. A damask (woven) or embroidered pattern is a
perfectly acceptable table cloth.
Table cloths should be large enough to cover the top as well as a
portion of the legs of a table without interfering with the guest's comfort
while he is seated at the table. The size of the tablecloth varies according to
the size of the table it is required to cover.
Slip Cloths or Naperones
These are designed to be laid over the tablecloth to protect it
from spillage and give it a longer life. Using a slip cloth reduces the number
of tablecloths used and thus reduces the cost of inventory and laundry. Slip
cloths may measure 1metre square approximately.
Napkins or Serviettes
A napkin or serviette is a rectangle cloth or paper used at the
table for wiping the mouth while eating. It is usually small and folded.
Conventionally, the napkin is folded and placed to the left of the place
setting, outside the outermost fork. In an ambitious restaurant setting, it may
be folded into elaborate shapes and displayed on the empty plate. A napkin may
also be held together in a bundle (with cutlery) by a napkin ring.
Alternatively, paper napkins may be contained with a napkin holder.
Napkins may be of the same colour as tablecloths, or in a colour
that blends with the decor of the restaurant. Napkins should be spotlessly
clean and well-pressed. The ideal size for a napkin is between 46 to 50 cm sq.
Buffet Cloths
For a buffet table, the minimum size of the tablecloth required is
2 m x 4 m.
Trolley Cloths and Sideboard Cloths
These are usually made from tablecloths well worn and not suitable
for use on tables, mended by the housekeeping department and folded to fit a
sideboard or trolley
Waiter’s Cloths or Service Cloths
A service cloth is a very important part of service equipment, as
well as being part of the food server’s uniform. It must be kept clean and ironed
at all times and only used as a service cloth for certain activities such as:
ü
Carrying hot plates
ü
Final polishing of plates
ü
Wiping small spills
ü
Brushing crumbs onto a service plate
ü
Wiping the undersides of the plates before placing plates on the
table.
NAPERY
SIZES
|
Type of Napery
|
Size of Napery
|
Table Shape
|
Size of the Table
|
|
|
Table cloth
Table cloth
Table cloth
Table cloth
Table cloth
Napron
Serviette
Serviette
Waiter’s cloth
|
48”*48”
54”*54”
48”*72”
54”*54”
78”*78”
36”*36”
18”*18”
20”*20”
16”*16
|
Square
Square
Rectangle
Round
Round
Square
For lunch
For dinner
For waiters
|
2’6”*2’6’
3’*3’
2’6”*2’6’
3’*3’
5’
3’*3’
|
|
Furniture
Dining area furniture can create an
atmosphere the designer wishes the area to have. Dining area furniture can be very
expensive. Managers must purchase furniture in a price range that fits their
operating budget while keeping in mind guest expectations, the operations
image, and the need of quality.
Wood is perhaps the most commonly used
material in dining area furniture. Wood is strong and rigid, and resists wear
and strains. Metals such as aluminum, steel, and brass are also becoming
popular. Wood and glass tabletops with metal bases, a combination of different
materials, also make attractive and functional furniture.
Tables:-
Choosing a variety table shapes and
sizes enhances the dining area’s appearance. Usually, tables come in three
shapes round, square and rectangular. The height of the table irrespective of
shape should be 30 inches from the floor level. Generally restaurants tables
are covered with baize cloth, on top of which table cloth is supposed to be
laid. The baize cloth works in the following ways:-
1) It
deadens the sound of service equipment being
2) It
softens the table edges.
3) It
prevents table cloth from slipping.
TABLE
SIZE AND THEIR COVER CAPACITIES
S.NO
|
SIZE(FEET)
|
SIZE(INCHES)
|
SHAPE
|
COVERS
|
1
2
3
4
5
|
3 DIAMETER
5
DIAMETER
4.6*2.6
2.6*2.6
3*3
|
36 DIAMETER
60
DIAMETER
54*30
30*30
36*36
|
ROUND
ROUND
RECTANGLE
SQUARE
SQUARE
|
4
8
4
2
4
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TABLES
ARE OF FOLLOWING TYPES
1) COFFEE
SHOP TABLE
2) BANQUET
TABLE
3) LOUNGE
TABLE
CHAIRS
Chairs
come in enormous range of designs, materials, and colours to suit all
situations and occasions. Because of wide range of styles, chairs vary in
height and width.
Ø A
chair seat is 18 inch from the ground.
Ø The
chair height from the ground to the top of the back rest is 3 feet.
Ø The
depth from the front edge of the seat to the back of the chair is 18 inch.
TYPES
OF CHAIRS:- chairs are of following types.
Ø RESTAURANT
CHAIR
Ø CRIB
CHAIR
Ø COFFEE
SHOP CHAIR
Ø BANQUET
CHAIR
Ø LOUNGE
CHAIR
HOSTESS
DESK
It
is high table located at the entrance of the restaurant for the hostess to
stand and receive the guest. The restaurant reservations diaries, telephone,
keys of restaurant, are stored here.
SIDE STATION / DUMMY WAITER
The side station is also called the dummy waiter or service
console. This is a very important piece of furniture in a restaurant. It is
used by the service staff for keeping all the service equipment at one place.
It is also used as a landing table for the dishes picked up from the kitchen to
the table and the dirty dishes from the guest's table to the wash-up area. For
the convenience of the service staff, the side station should be strategically
located in a restaurant. The side station should be kept clean and presentable
as it can be seen by the guests. The
following service equipment can be stored in a side station.
Salvers, Creamers, Wine chillers
and stand, Coffee pots, Teapots, Ice buckets and tongs, Finger bowls,
Cruet sets, Sugar bowl; and tongs, Soup ladles, Butter dishes, Bottle and wine
openers, Cigar cutters, Bread baskets, Bud vases, Candle holders, Wine cradle,
Toothpick stand, Straw stand, Pot holders, Drip bowls.
The style and design of the side board varies from establishment
to establishment. It depends upon:
ü
The style of service and menu offered.
ü
The number of waiters working from one sideboard
ü
The number of tables to be served from one sideboard
ü
The amount of equipment it is expected to hold.
It is essential that the side board is of minimum size and
portable so that it may be moved, if necessary. If the sideboard is too large
for its purpose, then it takes up space which could be used to seat more
customers. The top should be of heat resistant material which can be easily
washed down. After service, the sideboard is either completely emptied out or
restocked for the next service.
Side station
Side station
TROLLEYS
Trolley
in a restaurant are in important part for merchandising the food and beverages.
They are mobile display units that are meant to optimize sales in a
establishment.
Types of trolleys:
There are many type of
trolleys use in the restaurants practicing gueridon service. The design,
equipment required, and layout of the trolley depends on its functions. The
design of a flambé trolley is different from the liqueur trolley. A wide range
of trolleys is available with the diff. quality, design etc.
The various types of
trolleys are:
Ø Hors
d’oeuvre varies trolley,
Ø Salad
trolley,
Ø Food
preparation trolley,
Ø Carving
trolley,
Ø Flambé
trolley,
Ø Sweet
trolley,
Ø Cheese
trolley,
Ø Liqueur
trolley
Hors
d’oeuvre varies trolley: It displays 10 to 12 items of
appetizers. The containers holding appetizers are placed over ice. The trolley
is designed in such a way that it has provision for holding ice and containers.
It has adequate cold half plates, necessary service gear to transfer the Hors
d’oeuvre selected by the guest on the cold half plate, and the appropriate
accompanying sauces, the plated food is served to the guest from his/her right
– hand side.
Salad
trolley: It has half plates and bowls, under plates,
containers with prepared ingredients, salad dressing, and seasoning that are
required to prepare the salads. Salad dressing may either be prepared on the
trolley in the presence of guests or in the kitchen. Most restaurants make the
dressing in the kitchen and the dressing of the salad is carried out in the
restaurant.
Food
preparation, Carving and Flambé trolley:
These have a gas burner or flare lamp which is fixed
on the trolley to the level of the top surface. Carving trolley has carving
board which is placed over chafing dish during carving to retain the heat of
the meat. A trolley may have single or double burner.
Cheese
trolley: It has variety of cheese, cheese board, and cheese
knife for cutting the cheese, and appropriate accompaniments for cheese.
Surface of the trolley is normally in marble and has translucent dome to cover
the top. Cheese selected by the guest is portioned and plated on the gueridon
trolley, and then served to the guest from his/her right.
Liqueur
trolley: It has
assorted glasses, measure, ice buckets, spirit and liqueur bottles, carafes,
etc. It may also have cigars, cigar cutter, and a lighter.
A
restaurant has normally has two to three types of trolleys, mainly
preparations, flambéing, and liqueur
trolleys.
OTHER
EQUIPMENT USED IN F & B SERVICE
Ø PLATE WARMER:- these are used to keep plates warm for
service.
Ø VENDING MACHINE:-
used for dispensing of teas and coffees.
Ø BAIN MARIE:-
this is a electrically operated equipment used to keep liquid and food hot.
Ø HOT AND COLD DISPLAY COUNTERS:-
used to hold pastries, cakes, or ice creams in the coffee shop.
Ø JUICE DISPENCES:-
this is found as a part of buffet set up or standalone for dispensing seasonal
fruit juices.
FOLLOWING
ARE THE DIAGRAMS OF TROLLEYS
EQUIPMENT HANDLING
Management invests substantial amount in supplies and equipment. Service staffs are, therefore, expected that the
equipment is handled gently and carefully. Staff should be
sanitation and safety conscious. Equipment should be
handled in the right spot stemmed
glass by the stem, tumblers by the base, flatware by the handle. Bowls should never be held by the rim, use
appropriate under liners. The thumb should never show on
the plate. When setting up cutleries, as
well as glassware, avoid leaving finger
marks by using trays or by securing them inside a cloth napkin.
To prevent breakage, be conscious of the rules of equipment
handling. Breakages are usually caused by the following factors:
1. Mechanical Impact -- results from object-to-object collision. This is induced by stacking of glassware and chinaware, overloading of bus pans and trays, putting cutleries inside glasses.
2. Thermal Shock -- result of sudden change of temperature. This happens when hot water is placed inside
a chilled / cold glass and vice versa, abrupt use of glassware after coming of the dishwashing machines, heating chilled bowl in a microwave.
3. Improper Handling
and Misuse of Equipment -- using the equipment for a purpose it was not intended for such
as using a glass to
scoop ice, using knives for opening cans, etc.
4. Inattentiveness or
Absent-mindedness -- accidents often
occur when service personnel are absent-minded or are inattentive in executing services especially
when they are carrying breakable
equipment.
5. Environmental Factors - greasy / wet floor,
slippery floor, broken tiles, blind doors.
Measures to Avoid Breakages
·
Use trays when serving and bussing.
·
Proper system should be followed in stacking and storing
equipment.
·
Use
appropriate door for entry and exit. A separate door for entering and exiting should be installed to prevent collision.
·
Use
appropriate glass racks. Make sure that the glasses are conveniently, but not tightly inserted in each rack.
·
Buss out glasses separately from chinaware.
·
Avoid overloading trays and bus pans.
Do's and Don’ts of Equipment Handling
·
Dump ice out of the glass; preheat the glass before pouring hot water. Don't pour hot drinks in chilled or cold glasses.
·
Stack dishes according to size and kind. Never stack too high.
·
Handle stemmed glasses by the stem and tumblers by the base. Never handle glasses in bouquet.
·
Remove glass/china from bus pan one at a time. Don't unload china, glasses at random.
·
Use
ice scooper for scooping ice. Never use the glass for scooping ice.
·
Never put cutlery into glasses, put them in appropriate containers.
·
Make sure of an adequate back-up supply of glassware for rush periods.
·
Always be on the lookout for cracked or chipped glassware and remove them.
·
Never allow glass-to-glass contact on overhead racks, keep distant from each other.
·
Never
overload the tray / bus pan. Load only what it can conveniently accommodate.
·
Never buss glasses in the sink. Buss them directly onto divider racks.
·
Never
stack glasses. Use trays and avoid overcrowding them to prevent breakage.
Sanitation Standards in Handling
Service Equipment
·
Use clean and sanitized glasses,
flatware, chinaware and other equipment for
service.
·
All service
equipment must be wiped dry with clean cloths to avoid watermarks. The cloths used for this purpose must be segregated from other wiping cloths.
·
Bowls should be
underlined with appropriate underliner and
never to be served with the finger touching the rim.
·
When serving straw serve them with their
wrappers or in their respective dispensers.
·
When serving additional utensils or
napkin, place them in a small plate to
avoid direct contact with hand.
·
The thumb should be
kept away from the plate to avoid touching
the sauce, meat or dish.
·
When setting up flatware
and glasses, avoid leaving finger marks;
carry them in trays or with a cloth napkin.
·
Never serve food
using cutleries that have fallen on the floor.
·
To avoid contamination, food must be
covered when it is not served immediately.
Cover -
Setup for one guest to dine on a restaurant table is called cover.
Cruet set -
Salt and pepper set.
Cutlery -
Knives and other cutting implements used in dining areas.
Flatware-
All forms of spoons and forks.
Hollowware - Consists
of any silver items, apart from flatware and cutlery e.g., teapots. milk
creamers, sugar dredgets, etc.
Hors d’ oeuvre -
A small portion of flavourful food served before lunch or dinner or as the
first course of the meal.
Preserves -
Jam, Marmalade, honey ,etc.
Ramekin -
Small baking dish for one portion. Sometimes used to serve sauces on the side.
Serviette -
Cloth placed on the diners’ lap, used to protect their clothes and to wipe
their fingers and mouth.
Tableware -
All items of flatware, cutlery and hollowware.
Wine -
An alcoholic beverage obtained from the fermentation of freshly gathered grape
juice.
1. What
factors would you keep in mind while selecting the glassware and cutlery?
2. What
is the dummy waiter? Draw and label the parts of a dummy waiter.
3. How
does the EPNS cutlery is made explain?
4. Explain
about different trolleys used in restaurant?
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