FOOD AND BEVERAGE

SERVICE AREA AND

EQUIPMENT
 EQUIPMENT CLASSIFICATION
EQUIPMENT

FIXED MOBILE CIRCULATING

• Fixed equipment: Furniture, floor, wall, ceiling

• Mobile equipment: Includes all trolleys or carrying
stations
• Circulating equipment: Linen, glassware, chinaware,
tableware
DESIGN AND PURCHASING FACTORS
• The choice of furniture and its layout and the
linen, tableware, small equipment and glasses
will be determined by factors such as:
A. The types of clientele expected
B. The site or location of the establishment
C. The layout of the food and beverage service
area
D. The funds available
E. The types of service offered
 SERVICE AREA
• Front-of-house service areas are some of
the busiest of a foodservice establishment
especially during the service periods, such
as bar area and dining area.
• There are service area behind the scenes,
known as back-of-house areas. These areas
includes stillroom, hotplate, and wash up.
 1) STILLROOM
• Provides items of F&B for the service of a meal that are not catered
from other department such as kitchen and pastry.
• In large establishment supervisor will in charge the stillroom.
Responsible for the ordering of supplies from the main dry goods store
and the effective control of these items when issued to the various
departments.
• Equipment including:
✓ Refrigerator for storage of milk, butter and fruit juices
✓ Hot and cold beverage making facilities
✓ Large double sink for washing up purposes
✓ Toasters and cutting board
✓ Storage space for small equipment such as crockery, glassware and
cutlery
✓ Storage cupboard for dry items such as kitchen towel papers,
paper cup and plates, and doilies
✓ Coffee grinding machine and ice maker
• Two ways of controlling goods to be issued from
the stillroom:
1. Open requisition form, signed by a supervisor
before the stillroom issued the items such as
butter, sugar, dry crackers and cereals from
dry food storage.
2. Upon receipt of a waiter’s
check, tea, coffee or any
other beverage required
in the necessary portion
will be dispensed.
 2) HOTPLATE
• A hot plate is a portable self-contained tabletop
small appliance that features one, two or more
electric heating elements.
• The hotplate or pass is the meeting point between
the service staff and the food preparation staff.
• The hotplates should be stocked with all the
crockery necessary for the service of a meal.
• The hotplate should be switched on in advances to
ensure all the necessary crockery is sufficiently
heated before the services.
 3) DISHWASHING
• In wash-up service area, all the dirty plates, cups,
and bowls are deposited, stacking them correctly
and placing all the tableware in a special wire
basket or container in readiness for washing.
1. MANUAL
• Soiled ware are washed by hand or brush.
2. AUTOMATIC CONVEYOR
• Soiled ware are loaded in racks, mounted on a
conveyor by operators for automatic transportation
through a dishwashing machine.
3. FLIGHT CONVEYOR
• Soiled ware are loaded between pegs, mounted on a
conveyor by operators for automatic transportation
through a dishwashing machine.
4. DEFFERED WASH
• Soiled ware are collected together, stripped, sorted
an stacked by operators for transportation through a
dishwashing machine at a later stage.
 4) BAR AREA
• The bar may be situated within a food and beverage
service area and dispense wine or other alcoholic
drinks to customers.
• The term bar refers to the countertop and area
where drinks are served.
• To provide an efficient service of the different types of drinks
such as cocktails, wine, and making non-alcoholic fruits cocktail
must have suitable equipment.
1. COCKTAIL SHAKER
• The ideal utensil for mixing ingredients that will
not normally blend together well by stirring.

2. BOSTON SHAKER
• Consist of two cones, one of which overlaps the
other to seal in the mix. Made by of stainless
steel, glass or plated silver.

3. HOWTHRON STRAINER
• A metal bar accessory used to remove ice from a
mixed drink as it is poured into the serving glass.
4. MIXING GLASS
• Like a glass jug without handle and nut a lip. Used for mixing
clear drinks.

5. BAR SPOON
• For use with the mixing glass when stirring cocktails, the flat
‘muddler’ end is used for crushing sugar and mint in certain drinks.

6. BLENDER
• Used for making drinks that required pureed fruit.

7. DRINK MIXER
• Used for drinks especially those containing cream or ice-
cream. If ice is required, use only crushed ice.

8. JIGGER
• Used to measure out ingredients for a cocktail.
 SERVICE EQUIPMENT
• Food and beverage service equipment may be
divided into glassware, chinaware and tableware
which are further subdivided into flatware, cutlery
and hollow ware.
 GLASSWARE
• Glassware refers to glass and drinkware items used
to set a table for eating a meal. The choice of the
right quality glass give satisfaction to the consumer.
Well designed glassware combines elegance,
strength and stability, and should be fine and
smooth rimmed and of clear glass.
• A good glass should be plain and clear so that the
colour and brilliance of a drink or wine can be
clearly seen.
• Many standard patterns and sizes of glassware are
available to serve each drink.
PARTS OF GLASSWARE
 TYPES OF GLASSWARE

1) Red Wine Glass - have a larger, rounder bowl. A long stem will also
keep the hand away from the drink in order to prevent it from
becoming too warm.
2) White Wine Glass - have a smaller mouth area. This is in order to
retain the lighter, more delicate notes that white wines will generally
have.

3) Flute Glass - tall, thin bowl and small mouth. Sparkling wine needs
even less surface area, as this will help preserve the bubbles and stop
it from going flat too quickly.
https://www.bottleneckmgmt.com/blog/which-glass-for-which-drink-using-correct-types-of-glassware/
4) Cocktail Glass - the large mouth allows the nose of the
drinker to get close to the surface of the drink and fully
enjoy its scent and taste. To serve cocktails without ice.

5) Highball Glass - used to serve ‘tall’ cocktails and other

mixed drinks that contain a large proportion of a non-
alcoholic mixer, and are poured over ice.
6) Old Fashioned Glass - a short tumbler with a solid base
which holds around 6 to 8 ounces of liquid. Used for
serving liquor “on the rocks”.
https://www.bottleneckmgmt.com/blog/which-glass-for-which-drink-using-correct-types-of-glassware/
7) Irish Coffee Glass - for hot cocktails such as an Irish
Coffee. Made with heat-resistant glass and has a handle
attached, to enable you to hold the drink comfortably.
8) Shot Glass - small glass used to consume alcohol
directly. It can also be used to pour alcohol into other
glasses for mixing with water or sparkling water.
9) Mug - used to serve beers. Also known as tankard.
10) Pilsner - a high-ball glass used to serve cold coffee,
iced tea, juices, and beer.
https://www.bottleneckmgmt.com/blog/which-glass-for-which-drink-using-correct-types-of-glassware/
https://www.tutorialspoint.c
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vices_use_of_cutlery.htm

11) Cooler − It is used to serve welcome drinks or appetizers.

12) Thistle Glass − shaped like a thistle flower. It have tapered broad
rims with round cups.
13) Tulip Glass − It is used to serve beer, cocktail, or mocktail.

14) Snifter − It is used to serve spirits.

15) Margarita − have a wide round dish-like cup. Used as a cocktail,
mocktail, or sorbet.
16) Goblet - It is a round glass with stem. Used to serve wines and
brandy.
 CHINAWARE
• Chinaware is more resistant to heat than glassware.
• Chinaware can be found in different colours and
designs which are always coated with glaze.
Classification of Chinaware
Porcelain is a ceramic material made by heating selected and
refined materials, which often includes clay, to high
temperatures. Normally cream and grey color.

Bone china is porcelain made of clay mixed with bone ash. This
is very fine, hard china that is very expensive with a milky
appearance.

Stoneware is heavier and opaque than porcelain. It is shaped by

traditional handcrafting technique. More durable than
earthenware because glass material added to it for strength.

Earthenware is less strong, less tough, and more porous than

stoneware, which means it could stain or absorb liquid, so avoid
leaving it submerged in water. It have high breakage rate and not
suitable for commercial use.
 PLATE SOUP PLATE SOUP CUP TEAPOT

CHINESE SPOON SALT & PEPPER SHAKER COFFEE CUP MILK JUG

ASHTRAY SOUP BOAT SOUFFLE DISH SUGAR BOWL

 TABLEWARE
• Tableware may be categorised as follows:
❖Flatware denotes all forms of spoon and
fork. Usually made of stainless steel.
❖Cutlery refers to knives and other cutting
instruments.
❖Hollow ware refers to table service items
such as sugar bowls, coffee pots, soup
tureens, hot food covers, water pitchers,
platters, butter plates and other metal items.
 FLATWARE
• There are different types of spoons for serving or eating different
kinds of food. The forks often accompany spoons or help
independently to pick food bites.

Dinner Spoon - has elongated round

cup. Used to eat main course food items.
Dessert Spoon - smaller than the main
course peers. Used to have desserts.
Soup Spoon - has a round cup bigger
than that of the table spoon.

Tea/Coffee Spoons - smaller than the

dessert spoon. Used to stir tea or coffee.

Sugar Spoon - has a flower shaped

round cup.
 FLATWARE
Ice Cream Spoon - small spoon with flat rim
to cut the right amount of ice cream.
Salad Spoon - used in pair with salad fork.
It helps mixing and serving salad efficiently.
Serving Spoon - spoon with large round cup
designed to serve stews and rice.
Dinner Fork - a fork with four tines. Same
length with dinner spoon.
Dessert Fork - smaller than the main course
peers. Used to have desserts.
Deli (Fruit) Fork - has two tines. Helps to
pick thinly sliced food such as fruit slices.
Cake Fork - designed for eating pastries
and other desserts. Has three tines.
Roast Fork - It has longer and stronger
tines that help to hold and pick large meat.
 CUTLERY
• The knives are used to portion the food.
Dinner Knife - sized between 9 ½ and 10
inches. It is used to cut and push food.
Dessert Knife - can be used for dessert,
fresh or candied fruit.
Butter Knife - has a rounded point - not
scrape the bread while spreading butter
Steak Knife - feature serrated blades and
wooden handles. Use to cut steak.
Fish Knife - has a wide, flat spatula blade
and a sharp point
Cake Knife - a flat and triangle shaped
and used to cut pieces of cake
 HOLLOW WARE
• Metal tableware such as sugar bowls, milk jug, coffee and tea pots,
soup tureens, hot food covers, water jugs, platters, sauce boat, and
other items that go with the dishware on a table.
• These containers are either made from metals such as copper, brass,
or stainless steel.
 DISPOSABLES
• Disposable food packaging comprises disposable items
often found in fast food restaurants, takeout restaurants
and kiosks, and catering establishments.
• Food serving items for picnics and parties are very similar.
• Typical disposable foodservice products are foam food
containers, plates, bowls, cups, utensils, doilies and tray
papers.
• Throwaway packs of knives, forks and spoons are more
convenient and hygienic where the turnover of custom is
very high over short periods of time. It eliminates delay at
service points here the speed of washing-up is inadequate.
• The main varieties of disposables available are
generally used as follow:
❖Storage and cooking purposes – foil tray, foil pans
❖Service of food and beverages – plates, knives,
forks, cups
❖Décor – napkins, tablecloth, slip cloth, banquet
roll, place mats
❖Hygiene – wipes
❖Clothing – aprons, chef hats, gloves
❖Packaging – for marketing and presentation
purposes
• There has been considerable growth in
the use of disposables or throw away as
they are sometimes called and this is due
to a number of factors:
❖ The need to reduce cost
❖ The difficulty of obtaining labour for
washing up
❖ To reduce the high cost of laundering
❖ Improved standards of hygiene
❖ Breakage cost minimization
❖ Reduction in storage space required
❖ The development of fast-food and take
away operations
 TABLE
• The size and shape of tables depends entirely on the
availability of space and the kind of service offered.
• Normally three types of tables are used. They are round,
rectangular and square.
• Commercial table tops come in a variety of materials: wood,
metal, stone, tile and melamine. Many restaurant table tops
are available with edged finishes to prevents cuffs and dents.
 CHAIR
• Chair are available in various shapes, colours and sizes to suit
all occasions. Because of the wide ranges of style, chairs come
in varied height and width. However the dimension of chairs
should be relative to table dimensions.

Arm Chair - Typically found

at the head of a table, can
have a formal feel.

Armless chair - Generally sit

along the side of a dining
table in casual dining rooms.
Banquet chair - Durable steel frames,
great for high-volume establishments
like convention centres and large
event venues.
Parsons chair - It can be
upholstered in fabrics ranging from
linen to leather and patterned or
tufted.
Shaker dining chairs - have simple,
straight vertical and horizontal lines
and are made of wood.

Windsor chair - features spindle legs

and back. The back can be bowed or
hooped. This traditional style chair
can have a casual or country feel.
 SIDE STATION
• The side station is also called the dummy waiter.
• 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 enroute 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.
• 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.
 TROLLEY
• The various trolleys used in the food and
beverage service outlets are:
1) Gueridon Trolley
❖ A small mobile trolley that can be placed
alongside the guest's table. It consists of
one or two burners, a gas cylinder and a
work and storage space for plates and
cooking equipment.
❖ The food is cooked in front of the guest's
table. Only skilled and well trained waiters
are allowed to handle this service as there
is the risk of spoiling food by overcooking
it, and of the flame causing a fire in the
premises.
2) Room Service Trolley
❖It is used for the service to
guests in their rooms. The
waiter sets up the meal and
covers on the trolley and
wheels it into the guest's
room.
❖This trolley may also be used
as a dining table in the privacy
of the guest's room. Beneath
the trolley top, provision is
made for mounting a hot case
to keep the food warm.
3) Dessert Trolley
❖ This trolley serves as a visual aid
to selling desserts. Guests are
more likely to order a dessert if
they can see what is available,
particularly if it is well presented.
Some dessert trolleys are
refrigerated.
❖ This trolley has several shelves
and the bottom shelf is reserved
for plates, cutlery, linen and other
service equipment. A glass or
transparent trolley top makes it
easy for guests to select a dessert
of their choice.
4) Hors d'oeuvre Trolley
❖A hors d'oeuvre is the first
course of a menu usually
consisting of a selection of
small items of egg, fish, meat,
fruit and vegetables in
dressings.
❖This hors d'oeuvre trolley is
used to carry variety of
appetizers.
❖ The containers holding
appetizers are placed over ice.
5) Carving Trolley
❖It is used for carving joints of meat at a guest's
table.
❖Used to keep cooked meat warm and to
provide sufficient space for meat to be carved
and plated.
6) Liquor Trolley
❖Used for displaying and serving beverages. The
trolley is made of solid wood.
❖The trolley is a small table-style cart on wheels
which is taken from table to table in the
restaurant prior to customers having coffee.
 LINEN
• Linen is a material made from the fibers of the
flax plant. Most linen are made of cotton,
various synthetic materials, or blends.
• The main items of linen normally found in a
restaurant are:
❖tablecloths
❖slipcloths
❖buffet cloths
❖trolley and sideboard cloths
❖waiter’s cloths or service cloths
 1. TABLE CLOTH
• Made from cotton or linen are not only
more absorbent but also last longer.
• The fibers don't 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
fibers.
• 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.
2. TABLE CLOTH
• 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 1
metre square approximately.
3. NAPKIN OR SERVIETTE
• 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.
• 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.
 4. WAITER’S CLOTHS
• A 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:
❖ Carrying hot plates
❖ Final polishing of plates
❖ Wiping small spills
❖ Brushing crumbs onto a service
plate
❖ Wiping the undersides of the plates
before placing plates on the table
• Also used by every waiter as protection
against heat and to keep uniforms
clean.
 EQUIPMENT HANDLING
➢ 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, picking of glasses in
bouquet, overloading of 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, or
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
or using knives for opening cans.
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.
➢ Buss out glasses separately from
chinaware.
➢ Avoid overloading trays and buspans.