GLASSWARE

➢ It is a combined term for all drinking receptacle unless the dinnerware is

also made of glass.
➢ Glasses are made from sand (silica), soda (sodium oxide) and lime
(calcium oxide) and the
proportion of each makes different types of glasses. E.g glassware in
hotels composition of
72% silica, 15% sodium oxide, 9 % calcium oxide and 4 % minor
ingredients.
➢ Glassware used in catering establishments includes :-
i) Glass containers that are used in beverage service, kitchen jars and
bottled drinks
ii) Glass ceramics that are used in crockery and heat resistant cook ware
iii) Speciality glass for specific purposes like glass doors, table tops and
decorations e.t.c
Factors to consider when purchasing glass ware.
i) Glass should be completely transparent
ii) Glass should be free of air bubbles
iii) Glass should not be chipped
➢ Glasses are measured in terms of capacity (volume) i.e fluid ounces,
out or centilitres
➢ Restaurant glasses are usually plain and for specialty restaurants in
exceptional cases are
coloured
Qualities of a good wine glass
➢ Should be plain and clear
➢ Should have a stem for holding the wine glass
➢ Should have a slight incurving lip
➢ Should be large enough to hold the particular wine
Cleaning the glassware
Hand washing
• Use the correct detergent.
• Use a soft cloth.
• Hand wash glasses one at a time.
• Watch for lipstick.
• Do not knock the glasses together.@yegonhosea-2015 -mhm
• When finished place upside down on a cloth.
Machine washing
• Carefully place the prepared racks one at a time in the machine.
• Wash them, following the manufacturer’s instructions.
• When finished take racks out of machine and place on a flat surface.
Drying
• Dry glasses as soon as possible after washing.
• Use a lint-free cloth.
• Do not touch the glasses directly with your hands.
Storage of glassware (Handling of Glassware)
➢ Glassware is highly fragile and most delicate and expensive: hence
utmost care has to be
taken while handling glass equipments.
i) Stored in a glass pantry and should be placed in single rows on paper-
lined shelves, to
prevent dust settling in them.
ii) Stored in a glass rack (are rubber lined and have individual
compartments to prevent glasses
from moving in transit and storage)
iii) In restaurant, glasses must be kept on trays with tray cloth to prevent
slippage
iv) Glasses with stem must be held by the stem and stored inverted
v) Tumblers should not be stacked inside one another as this may result
in heavy breakages and
accidents.
vi) The appearance of the drink mainly depends on the glass and
therefore, the glass should be
sparkling clean and attractive in shape and style.
vii)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.
viii)
Glasses whether clean or dirty have to be handled by the base or stem,
since the finger
prints left on the glass necessitates polishing.
N/B
- Glasses must be held against the light to detect smudges or water
spots.@yegonhosea-2015 -mhm
Different types of glassware@yegonhosea-2015 -mhm
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. The body is bulbous, but the top flares
out to form a lip which helps
head retention. It is recommended for serving Scottish ales, barley
wines, Belgian ales and other
aromatic beers.
LINEN
➢ Is one of the more costly item within overheads and therefore its
control is of utmost
importance
➢ Linen in catering establishment is held in housekeeping department or
linen room and is
issued upon receipt of a requisition form. The requisition form is written
in duplicate - top
copy for housekeeping department or linen store and duplicate copy –
remains in the
requisition book in food and beverage area.
➢ For effective control of linen, should be exchanged or requisitioned or
issued on basis of “one
for one” i.e one clean issued for one dirty.
➢ Surplus linen stock should be held in the food service area in case of
emergency in spare
linen store or cupboard and should always be locked for control
purposes
Factors to consider when purchasing linen
i) The class of the establishment
ii) Type of clientele (customer)
iii) Cost involved (cost and funds available)
iv) Style of menu and service offered
➢ Most linen is standardised to serve the restaurants, bars, room service
and banquets
The main items of linen found in catering establishments are:-
i) Table cloths
➢ Main cloth used to cover table.
➢ Are used for presentation purposes, comfort and also to minimise
noise when placing items
on the table and has the following dimensions:-
• To fit 2’ 6ʺ table (76cm) - 54ʺ x 54ʺ (137cm)
• To fit 3’ square table (1 m) - 72ʺx72ʺ (183cm)
• To fit rectangular table - 72ʺx96ʺ (183x244 cm)
• To fit round table 1m (3 feet) diameter - 54ʺ x 54ʺ (137cm)
➢ 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.
ii) 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 has the following dimension:-
• 1m x 1m (3 ft x 3 ft)@yegonhosea-2015 -mhm
iii) Napkins or Serviettes
➢ A napkin or serviette is a square cloth or paper used at the table for
wiping the mouth
while eating.
➢ It is usually small and folded and conventionally, the napkin is folded
and placed to the
centre of the place setting.
➢ 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 dimension for napkins are as follows:-
▪ 18ʺ x 18 ʺ ( 46 cm x 46 cm)
▪ 20ʺ x 20 ʺ ( 50 cm x 50 cm)
▪ 12 ʺ x 12 ʺ ( tea napkins)
iv) Buffet cloth
➢ Are used to cover buffet or counter tables and the minimum should
have a dimension of
6 ft x 12 ft ( 2 m x 4 m) and for longer tables there may be longer cloths.
v) Waiters cloths or service cloth
➢ 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:
i) Carrying hot plates
ii) Final polishing of plates
iii) Wiping small spills
iv) Brushing crumbs onto a service plate
v) Wiping the undersides of the plates before placing plates on the table.
➢ Service cloths are also used by every waiter as protection against heat
and to keep uniforms
clean.
vi) Tea and glass cloth
➢ Best are made of linen or cotton and are used for polishing glassware
vii) Trolley cloth and sideboard cloths
➢ Are made from table cloths well worn and not suitable for use on
tables, mende by the
house keeping department and folded to fit a sideboard or trolley.
viii)
Tray mats
➢ Made of the same material as trolley cloths and are used to line trays
and are of the same
size as the tray used.
Storage of linen
i) Should be stored on paper-lined shelves
ii) Should be stored correct sizes together
iii) Should be stored with inverted fold facing outward- to facilitate
counting and control
iv) Should be stored in lockable cupboards
v) Should be stored covered to avoid dust settling on it@yegonhosea-
2015 -mhm
Rules to observe when removing stains
i) Stains should be removed when fresh, this is because they come out
easily.
ii) The respective stain removal agent should be used for stains
identified only so as not to
damage the article.
iii) When removing stain, the removal agent should be in solution form
especially with coloured
materials.
iv) If the nature of the stain is unknown treat the stain using the least
harmful methods first.
v) The stain removal agent should always be tried on a hidden part of the
article first.
vi) After removing the stain, the linen should be rinsed immediately to
remove the agent
completely
vii)Follow instructions of using the removal agent to avoid damaging the
article.
FURNITURE
➢ Must be chosen according to the needs of the establishment and
determines the dinning
arrangements.
➢ By use of different materials, designs, finishes and arrangements, one
can change the
atmosphere and appearance of the food service area to suit different
occasions
Factors which influence the choice of restaurant furniture
a) The type of restaurant
• The materials used will depend on the type of restaurant e.g Formica
or plastic may be
appropriate for cafeterias or staff dining room
b) The decor of the restaurant
• The choice must be in line with the restaurant and the decor.
c) The type of client or customers
• Customers have different preferences. Those who spend a lot of time
over lunch will
require comfortable furniture, therefore padded chairs and well covered
tables may be
appropriate for them.
d) The money available
• The money available for the purchase of furniture will determine what
type, design
and quality of furniture to buy.
e) The size and shape of the service area
• E.g where there are corners and curved areas, the design of furniture
may be for that
particular area and may not fit elsewhere.
➢ Restaurant furniture are made of different materials but common ones
are:-
i) Wood
ii) Metals especially aluminium
iii) Formica or plastic-coated table tops
iv) Plastic and fibre glass
i) Wood
➢ Is the mostly used material in dining-room furniture
➢ Are various types of wood and grain finishes used and should blend
with decor of the
establishment.
➢ Is strong, rigid and resist wear and stains
➢ Is the principal material in chairs and tables in use in all food and
beverage service area
ii) Metals@yegonhosea-2015 -mhm
➢ Mainly aluminium and aluminium-plated steel or brass are the
common metals used in
production of dining-room furniture
Advantages
i) Is light in weight
ii) Is hard wearing
iii) Has a variety of finishes
iv) Is easily cleaned
v) Are of reasonable costs (cheap)
➢ Nowadays, its common to find a wooden-topped table with a metal
base or a chair with a
light weight metal frame and a plastic finish for the seat and back.
iii) Formica or plastic-coated tables
➢ This may be found in many cafeterias or staff dining-rooms
➢ The table tops comes in a variety of colours and designs suitable for
all situations
Advantages
i) Are easily cleaned
ii) Are hard wearing
iii) They eliminate the use of linen
➢ Place mats may take place of linen
iv) Plastics and fibre glass
➢ Are mostly or extensively used to produce dining-room chairs
➢ These materials are easily moulded into single-piece seat and back to
fit the body contours,
the legs usually being made of metal
Advantages
i) Are durable
ii) Are easily cleaned
iii) Are light in weight
iv) Are available in large range of colours and design
v) Are relatively cheap (inexpensive)
vi) May be stacked
The common furniture used in catering establishment are as follows :-
i) Chairs
ii) Tables
iii) Sideboards
i) Chair
➢ Come in variety of designs, materials and colours to suit all situations
and occasions
➢ Made of variety of materials e.g wood, plastic, leather, wool fabric,
pvc e.t.c
➢ When planning food and beverage service area you should maximally
utilise the seating area
ii) Tables
➢ Are of variety shapes i.e round, square, rectangle e.t.c thus
breaking the monotony of the
layout of the room.
➢ Most of table tops are made of Formica
➢ Table edges and corners must be reinforced to avoid chipping and
cracking
➢ Most table top should have a plasticised foam or green baize covering
because:-
i) Heat resistance-protect table@yegonhosea-2015 -mhm
ii) Makes table clothes not to slide about
iii) Deadens the sound of china and cutlery being laud
➢ Are made of different dimensions.
Use of chairs and tables gives different seating arrangements
Factors to consider when planning seating arrangements
i) The size and shape of the food service area
ii) The design of tables and chairs used
iii) The allowance made for gangways and clearing trolleys
iv) The type of establishment e.g cafeterias, first class establishments
Types of dining arrangements
➢ Are several namely:-
i) Loose random
• Free standing furniture
• Positioned not to a predetermined pattern
ii) Loose module
• Free standing furniture
• Positioned within a given area
• To a predetermined pattern with dividers or no dividers
iii) Booth
• Fixed seating
• Usually high backed
• Used to create secluded seating
iv) High density
• Furniture with minimum dimension (small in size)
• Usually fixed in nature
• Positioned within a given area to create a maximum seating capacity
v) Module
• Tables and chairs constructed as one
• May be fixed
vi) In situ
• Customers served in areas not designed for service e.g aircraft
vii)Bar and lounge areas
• Customers served in areas not conventionally designed for eating
iii) Sideboards
➢ Is a piece of furniture with shelves and cupboards, spacious enough to
hold all linen, cutlery,
crockery e.t.c for service to a particular number of covers
➢ Is the most vital piece of furniture for the smooth functioning of
service
➢ Is also called dummy waiter
➢ Should be of minimum size and portable
➢ The top should be of heat resistant material and easily cleaned
➢ After the service the sideboard is either emptied or restocked for the
next service
➢ Materials used in the make-up of sideboard should blend with the rest
of the decor
➢ The style and design of a sideboard varies from establishment
to establishment and depends
on a number of factors as below:-@yegonhosea-2015 -mhm
i) The style of service and menu offered
ii) The number of waiters or waitresses working from one sideboard
iii) The number of table to be served from one sideboard
iv) The amount of equipment it is to hold
The essential points for sideboard:
▪ The sideboard should be of minimum size and portable so that it may
be moved easily if necessary.
▪ The top of sideboard should be of a heat resistant material so that hot
dishes can be kept at it
while servicing.
▪ The sideboard should be cleaned and restocked for every next session.
▪ The number of items and its quantities, kept inside, should be same
always. The sideboard
should not be overstocked.
▪ Always keep wiped and polished cutleries and crockery’s inside.
▪ The table linen should be kept properly stacked and in order.
Factors to take into account when stocking a sideboard
a) Items required frequently should be placed on top so as to minimise
the time taken to go for
it.
b) Heavier items such as plates should be placed on the lower shelf to
avoid breakages.
c) Cutlery items in the drawers should be arranged in such an order that
similar items are not
kept in adjacent compartments e.g joint knives and side knives.
d) Worktop of the sideboard should be kept clear of all items at all items
to avoid accidents.
e) Overall appearance of the arrangement should be neat, tidy and
aesthetic.
Sideboard stock:
➢ Items commonly required on the sideboard include:-
▪ Ashtrays
▪ Bread baskets
▪ Bottle openers
▪ Butter dishes
▪ Corkscrews (for opening wine bottles)
▪ Condiments: Worcestershire sauce, Tabasco sauce, Tomato sauce,
Pickle, chutneys, Chilli
sauce, etc.
▪ Cruet sets: salt, pepper, oil, vinegar, mustard etc.
▪ Cutleries and flatware: soup, dessert, sundae and tea spoons, fish
knives and
forks, A.P. knives and forks, side knives, coffee spoons, etc.
▪ Doyleys
▪ Fingerbowls
▪ Glassware, water jugs
▪ Linen: napkins (serviettes), napperons, tablecloth
▪ Match boxes
▪ K.O.T. book, bill folder, pencil
▪ Service cloths
▪ Under plates, teacups and saucers etc.
N/B
- The type of furniture used must be:-
i) Pleasant to look at
ii) Hardwearing
iii) Durable@yegonhosea-2015 -mhm
iv) Easy to clean
SERVICE TROLLEYS
➢ Are mobile display units that are wheeled to the tableside to stimulate
sales of food and
beverage items i.e an important part of merchandising food and
beverage.
➢ Are several namely:-
i) Horse d’oeuvres trolley
➢ Used for service of horse d’oeuvres
➢ Before service, waiters should ensure that:-
i) Cleaned thoroughly
ii) Wheels of the trolley move freely
iii) Set the containers so that they look attractive
iv) Has adequate number of service spoons, forks, napkins and under
liners
v) Has sufficient number of dessert plates to serve the item to the guest
Horse
d’oeuvretrolley
ii) Salad trolley
➢ For preparation of salads
➢ Before service the waiter should ensure that:-
i) Salad bowls are set in an attractive way
ii) Wooden bowl with spoon and forks are kept ready
iii) Various types of dressings are arranged in sauce boats
iv) Lettuce leaves are kept in a glass jar containing water for preparing
green tossed
salad
Salad trolley
iii) Cheese trolley@yegonhosea-2015 -mhm
➢ For displaying different types of cheese
➢ Cheese should be arranged on cheese board- cheese knife for cutting.
Several accompaniment should be served with cheese board such as
brown bread, crackers, celery,
watercress e.t.c
Cheese trolley
iv) Wine trolley
➢ Service of wine and must be equipped with following items:-
- Wine opener
- Wine waiter
- Waiter’s cloth
- Assorted wines
- Assorted wine glasses
- Wine list
- Battery and switch for lights
Wine trolley
v) Liqueur trolley
➢ Service of liqueurs and should be equipped with the following:-
- Assorted glasses - Assorted liqueur/brandy/port
- Cigars
- Draining stands
- cigar cutter
- Matches
- Service server
- Jug of double cream
- Teaspoon
- Waiters cloth
- Drinking straws
- Wine list
- Check pad@yegonhosea-2015 -mhm
Liqueur trolley
vii) Gueridon trolley or Flambe Trolley
➢ Is used to cook food or to complete semi-processed food in the
restaurant itself
➢ Flambé items are also prepared on this trolley
➢ Should be equipped with following items:-
- Proprietary sauces - Pepper mill
- Oil
- Mustard
- Matches and ashtray
- Vinegar
- White wine - Napkin
- Flambe copper pan - Service spoon & fork
- Brandy
- Wooden board
- Carving knife & fork
- Sugar
- Salt and pepper
- Gas cylinder
Flambe trolley
viii) Fruit trolley
➢ This applies especially to diet-conscious guests who may opt to eat
only salads and fruits
➢ The trolley should have the following items:-
- Paring knife
- Half plates
- Fruit bowls
- Napkins
- Mixing bowl
- Castor sugar
- Tea spoon
DISPOSABLES
➢ Are materials or equipments that are used and disposed after use.
➢ Are also called “ throw-away”
➢ The growth in use of disposables has considerably grown rapidly over
the past 20 years
➢ Over 1/3 of those sold are expected to be multi-ply rather single-ply
as this suggests are better
quality
➢ Emergency of public-house catering as a competitor to the fast food
and take-away
establishment has led to expansion of disposables.
➢ Many establishment use disposables to cut costs either on purchase of
continental
equipments, washing-up, labour, equipment and even
materials@yegonhosea-2015 -mhm
➢ They must be:-
i)
Attractive
ii)
Presentable
iii)
Acceptable to the client
iv)
Help attract customers
➢ The choice of which disposables to use may be determined by:-
i) Necessity
➢ Is due to situations such as:-
- Out door catering
- Automatic vending
- Fast foods
ii) Cost
➢ Cost consideration such as:
- Cost of laundry
- Saving on wash-up
Factors that has led to growth of disposables
i) The need to reduce costs
ii) The difficulty of obtaining labour for washing up
iii) The cutting of the high costs of laundering
iv) Improved standards of hygiene
v) Breakage cost minimisation
vi) Reduction in storage space technology e.g cook chill and cook
freeze
vii) The need of “transport” caterers on train, boat and planes
viii) Fast-food development- related to increase customer acceptability.
Types of disposables
➢ The main varieties of disposables available are used broadly speaking
in the following areas:-
i) Storage and cooking purposes
ii) Service of food and beverages e.g plates, knives, forks, cups e.t.c
iii) Decor – napkins, table cloths, slip cloth, banquet roll, place
mats e.t.c
iv) Hygiene – wipes e.g napkins, glass cloths e.t.c
v) Clothing e.g aprons, chef hats, gloves
vi) Packaging – for marketing and presentation purposes
Advantages of disposables
i) Equipment and labour
- disposables reduce the need for washing-up equipments, staff and
materials
ii) Hygiene
- Usage improves the standard of hygiene in an establishment
iii) Time
- disposables speeds up service e.g for fast foods
iv) Properties
- have good heat retention and insulation properties
v) Marketing
- disposable can be used as a promotional aid
vi) Capital
- usage reduces the amount of capital investment
vii) Carriage
- are easily transported@yegonhosea-2015 -mhm
viii) Cost
-disposables are cheaper than hiring conventional equipment.
Disadvantages of disposables
i) Acceptability
- Customers acceptability may be poor
ii) Cost
- Disposables can be more expensive than some conventional
equipments
iii) Storage
- Back-up quantities are required
iv) Supply
- There is heavy reliance on supply and delivery time.
EQUIPMENT HANDLING
➢ Management invests substantial amount in supplies and equipment.
Service staffs are,
therefore, expected that these equipments are 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
underliners. The thumb should never show on the plate.
➢ When setting up cutleries, as well as glass wares, 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 glass
wares and china wares, picking of glasses in bouquet, 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 glass wares
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.@yegonhosea-2015 -mhm
Do's and Don’ts of Equipment Handling
i) Dump ice out of the glass; preheat the glass before pouring hot water.
Don't pour hot drinks
in chilled or cold glasses.
ii) Stack dishes according to size and kind. Never stack too high.
iii) Handle stemmed glasses by the stem and tumblers by the base.
Never handle glasses in
bouquet.
iv) Remove glass / china from bus pan one at a time. Don't unload china,
glasses at random.
v) Use ice scooper for scooping ice. Never use the glass for scooping
ice.
vi) Never put cutlery into glasses, put them in appropriate containers.
vii)Make sure of an adequate back-up supply of glassware for rush
periods.
viii)
Always be on the lookout for cracked or chipped glassware and remove
them.
ix) Never allow glass-to-glass contact on overhead racks, keep distant
from each other.
x) Never overload the tray / bus pan. Load only what it can conveniently
accommodate.
xi) Never buss glasses in the sink. Buss them directly onto divider racks.
xii)Never stack glasses. Use trays and avoid over crowding them to
prevent breakage.
Sanitation Standards in Handling Service Equipment
i) Use clean and sanitized glasses, flatware, chinaware and other
equipment for service.
ii) 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.
iii) Bowls should be underlined with appropriate under liner and never
to be served with the
finger touching the rim.
iv) When serving straw serve them with their wrappers or in their
respective dispensers.
v) When serving additional utensils or napkin, place them in a small
plate to avoid direct contact
with hand.
vi) The thumb should be kept away from the plate to avoid touching the
sauce, meat or dish.
vii) When setting up flatware and glasses, avoid leaving finger marks;
carry them in trays or with
a cloth napkin.
viii)
Never serve food using cutleries that have fallen on the floor.
ix) To avoid contamination, food must be covered when it is not served
immediately.
N/B - Never serve utensils, cups, glasses or plates that are oily, wet or
with finger marks, spots or
lipstick mark.