F&B Service Equipments

INTRODUCTION

The operating equipments used in hotels / restaurants play an important role in attracting
customers. The restaurant operating equipments include service equipments, furnitures, fixtures and
linen all of which squarely reflects the standard and style of the restaurant. The atmosphere of a
restaurant is largely affected by the kind of furniture used
The furniture should be elegant to look at. Very often by using different m a ter ia ls , d e s i g n s a nd
finishes a nd by careful arrangement, one can change the atmosphere and appearance of the
food service area to suit different occasions

SERVICE EQUIPMENTS
Elegant a n d a t tr a ct iv e service ware, colorful and c l e a n dishes, quality plates and glassware add
to the decor of a restaurant. However, several factors have to be considered while selecting the
equipment.
-Standard of the restaurant
·Types of service
·Décor and theme of the restaurant
·Type of clientele
·Durability of equipment
·Ease of maintenance
·Availability when stocks run out for replacement
·Storage
·Flexibility of use
·Price factors
·Standardization
Food and beverage service equipment may be divided into glassware, chinaware and tableware
which are further subdivided into flatware, cutlery and hollowware.

1. GLASSWARE
Glassware refers to glass and drinkware 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 Well designed glassware combines elegance, strength and stability, and
should be fine and smooth rimmed and of clear glass. The raw material used in making glass
are sand,soda and lime.

Types of Glassware

Many standard patterns and sizes of glassware are available to serve each drink

Collins Glassware Highball Glass Shot Glass Pint Glass

Pilsner Beer Mug Flute Glass Cocktail Glass

Coffee Mug

Irish Coffee Cup

Red Wine White Wine Champagne Flute

Handling/Care of Glassware

1. Glassware is highly fragile and most delicate and expensive: hence atm ost c are
has to be taken while handling glass equipments.
2. 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.
3. Tumblers should not be stacked inside one another as this may result in heavy breakages
and accidents.
4. The appearance of the drink mainly depends on the glass and therefore, the glass should be
sparkling clean and attractive in shape and style.
5. 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.
6. Glasses whether clean or dirty have to be handled by the base or stem, since the finger
prints l eft on the glass necessitates polishing.

2. CHINAWARE

Chinaware is a t e r m u s e d for crockery w h et h er b on e china(expensive and fine),

earthenware (opaque and cheaper) or vitrified (metalized). 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, 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. There are various classification of
catering china. They are:
Porcelain Porcelain i s a ceramic m a t e r i a l m a d e b y heating selected and refined
materials,
Bone China Bone china is porcelain made of clay mixed with bone ash. This is very fine,
hard china t h a t i s very expensive. The decorations are to be found under the glaze only.
The price of bone china puts it out of reach of the majority of everyday caterers, and only a few
of the top class hotels and restaurants would use it. The range of design, pattern and colour is
very wide and there is something to suit all occasions and situations.

Earthenware: Earthenware m a y sometimes b e as thin as bone china and other porcelains,

though it is not translucent and is more easily chipped. Earthenware is also less strong, less
tough, and more porous than stoneware,

Stoneware
Stoneware is a hard pottery made from siliceous paste, fired at high temperature to vitrify
(make glassy) the body. Stoneware is heavier and more opaque than porcelain.
The usual color of fired stoneware tends to be grayish, though there may be a wide
range of colors, depending on the clay. It has been produced in China since ancient
times and is the forerunner of Chinese porcelain.

Handling/Care 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 h as a high breakage rate an d , 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.

3. TABLEWARE

Tableware includes the dishes, glassware, cutlery, and flatware eating utensils (knives, forks,
and spoons) 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 meal to meal as well. Tableware may be
categorised as follows:

Flatware/Cutlery- F l a t w a r e is the term used for those tools in dining that help to cut,mix
and hold food in sizes and portions that are easy to eat. Flatware denotes all forms of
spoon, fork and Knives
Hollowware Hollowware 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 &
Cutlery

Special Tableware

There is almost an unlimited range of flatwar, cutlery and hollowware in use in the
catering industry. Apart from the familiar knife, fork, spoon, vegetable dishes and lids,
entrée dishes and lids, soup tureens, teapot, hotwater jugs, sugar basins there are a
number of specialist items of equipment available for use with specific dishes. Some
common specialist equipments are listed below:
Siver 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. The basic forms in which they were made are:

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, thin, pointed rod that comes in various sizes. Skewers are made of metal or wood;
the former 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 for shish
kebab. The best skewers are square or flat-shaped that hold food securely when moved.
Usually made of stainless steel

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

Nutcracker
It is a tool for cracking hard nutshells, usually consisting
of two hinged metal arms between which the nut is squeezed.

Handling/care of Tableware

1. 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
2. They should be stored in cupboard or room which
can be locked.
3. Cutlery and flatware may be stored in cutlery trollies.
4. Furniture (T ABLES AND CHAIRS)

The size and shape of tables depends entirely on the availability of space and the kind of
service envisaged. Normally three types of tables are used. They are round, rectangular
and square

Restaurant Tables
The height of the table irrespective of the shape should be 75 cm from the floor level. The
diameter of a round table to seat four people should be approximately 92 cm. The size of a
square table to seat two people should 76 cm sq and 92 cm square to seat four people. The
size of rectangular table to seat four people should be
137 cm x 76 cm. 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
prevent scuffs and dents.

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. The average height of the chair should be 92 cm.
The seat should be 46 cm from the floor and 23 cm from the top of the table. This would enable
guests to sit and eat comfortably, without their legs touching the underside of the table

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 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.
The following service equipment can be stored in a side Station

Salvers Creamers Wine chiller 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:

- The style of service and menu offered.

· The number of waiters working from one sideboard
- The number of tables to be served from one sideboard
- 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.

TROLLEYS

1. Gueridon or Flambe Trolley

A gueridon or flambe trolley is 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. Using this trolley, the food is flambed at the guest's table.
Only skilled and well rained 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

This trolley is known for its versatility. 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. Gateaux, pastries, jellies, tarts, pies, flans and souffles can be served from a
dessert trolley
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 pungent dressings. This hors d'oeuvre trolley is
used to carry variety of appetizers. This trolley is probably the least popular in India, as a
majority of guests are not too keen on hors d'oeuvre as a starter. They prefer soups instead.
However, this trolley can be used to popularise the special dishes that are introduced in
the restaurant from time to time

1. 2

5. LINEN

Baize cloth- In fine dining restaurants tables are permanently covered with thick woolen cloth or
felt which is termed as “baize”.
The purpose of baize is to
1. Deaden the noise of cutlery and crockery while placing them on the table.
2. Protect table top from heat from the dish.
3. Give grip to the table cloth and to prevent it from slipping.
4. Protect the wrist of the customer while dining.
5. Also acts as cushion for customer.
Baize should never be exposed to the guest; it must always be covered with a clean table cloth.

Table Cloths
Table linens made from cotton or linen are not only more absorbent
but also last longer.Egyptian cotton and Irish linen are considered the
finest materials for table linens because of their long, durable fibers.
White is the most popular color 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.

Types of Tables Size of Tables Size of Table Cloths

Square table 76 cm sq 92 cm sq 137 x 137 cm 183 x 183 cm

Rectangular table 136 x 76 cm 183 x 137 cm

Round table 92 cm diameter 184 cm diameter

Tables and Table Cloths

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 1 metre square approximately.

Napkins or Serviettes

A napkin or serviette is a rectangle or square cloth or paper used at the table for wiping the
mouth while eating. It is usually small and folded. Conventionally, t he 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.

Napkin sizes:
There are two standard sizes
18”x18” and
20”x20”

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:

· 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.

Service cloths are also used by every waiter as protection against heat and to keep uniforms
clean.

EQUIPMENT HANDLING

-Management invests substantial amount in supplies and equipment.

Service staffs a r e , t herefore, expected t h a t these equipment are handled gently and
carefully.
-Staff s h o u l d b e 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 glasswares,
avoid leaving finger marks by using trays or by securing them inside a cloth napkin.

Breakages are usually caused by the following factors:

1. Mechanical Impact : results from object-to-object collision. This is induced by

stacking of glasswares and chinawares, picking of glasses in bouquet, overloading of
buspans 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
glasswares 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
eiting should be installed to prevent collision.
• Use appropriate glass racks. Make sure that the glasses are conviniently, but
not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.
 Do's and Dont's of Equipment Handling

1. Dump ice out of the glass; preheat the glass before pouring hot water. Don't pour
hot drinks in chilled or cold glasses.
2. Stack dishes according to size and kind. Never stack too high.
3. Handle stemmed glasses by the stem and tumblers by the base. Never handle
glasses in bouquet.
4. Remove glass / china from buspan one at a time. Don't unload china, glasses at
random.
5. Use ice scooper for scooping ice. Never use the glass for scooping ice
6. Never put cutlery into glasses, put them in appropriate containers
7. Make sure of an adequate back-up supply of glassware for rush periods
8. Always be on the lookout for cracked or chipped glassware and remove them
9. Never allow glass-to-glass contact on overhead racks, keep distant from each
other.
10. Never stack glasses. Use trays and avoid overcrowding them to prevent breakage

Sanitation Standards in Handling Service Equipment

1. Use clean and sanitized glasses, flatware, chinaware and other equipment for service.
2. 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.
3. Bowls should be underlined with appropriate underliner and never to be served with
the finger touching the rim.
4. When serving straw serve them with their wrappers or in their respective dispensers
5. When serving additional utensils or napkin, place them in a small plate to avoid direct
contact with hand
6. The thumb should be kept away from the plate to avoid touching the sauce, meat or
dish
7. When setting up flatware and glasses, avoid leaving finger marks; carry them in
trays or with a cloth napkin
8. Never serve food using cutleries that have fallen on the floor.
9. To avoid contamination, food must be covered when it is not served immediately.

Never serve utensils, cups, glasses or plates that are oily, wet or with finger marks, spots or
lipstick mark.