Food and Beverage – Lesson 9

Lesson-09

 

Service equipment/ furniture:

  1. Restaurant furniture:  the atmosphere of a restaurant is largely affected by the kind of furniture used.
    1. Tables= normally three types of table are used.  They are rounding, rectangular and square.

Height of the table from the floor is 75 cm.

Round table for four set = approximately 92 cm.

Square table for two people =76cmsq.

Four people=92 cm sq.

Rectangular for four people=137 cm * 76 cm

  1. Chair: 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 to —- the underside of the table.
  2. Side station:  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 leading table for the dishes picked up form the kitchen.

 

  1. Sauce bottles, 2. Menu cards, 3.  KOT books, 4. Water jugs,
  2. Ice buckets,6. Service spoons and forks, 7. All purpose spoons,

8.  All purpose fork, 9. All purpose knives, 10. Soupspoons,

11.  Teaspoons, 12. Cups and saucers, 13. Quarter plates, 14. Glass

Ware, 15. Ashtrays, 16. Salvers, 17. Breadbaskets, 18. Fresh linen,

19.  Dirty linen.

 

DIAGRAM OF SIDE BOARD

 

See diagram: -1.2(DIAGRAM OF SIDE BOARD)

&

See diagram: -1.3(DIAGRAM OF SERVICE EQUIPMENT)

Linen:

Tablecloths napkins and slip cloths are usually described as linen.  A good hotel/restaurant will normally use damask for all food & beverage service linen.

 

  1. a.     Table cloths:

 

Types of table Size of tables Size of table cloths
1.  Square table 76 cm.sq

92 cm.sq

137 *37 cm.

183*183 cm.

2.  Rectangular table 136*76 cm. 183*137cm.
3.  Round table 92 cm. Diameter 184 cm diameter.

 

  1. Slip cloths: these are designed to be laid over the tablecloth to protect it form spillage and give it a larger life.  Using a slip cloth, reduces the cost of laundry slip cloths may measure 1 meter square approximately or 90*90 cm.
  2. Napkin:  they are also known, as serviettes napkin should be spotlessly clean & well pressed.  The ideal size for napkin is between 46 to 50 cmsq.

Buffet cloth; 6ft to 12ft in plain

Serviette: 55cm to 65cm.

 

 

Chinaware:

Name Main use Style Size
1.  Side plate Bread item cheese and used as a under liner Round 15 cm 6” in diameter
2.  Fish plate Fish item, sweat dishes entrée items dessert Round 22cm or 8 ½” diameter
3.  Full & large Main course Rot– Round 25cm or 10 “ in diameter
4.  Soup plate Thick soup consommé with garnish Round of deep 23 cm or 9”diameter
    5.  Grilled plate Hole fish grilled Oval Length12” brea th 9”
  1. Double handily soup cup
 

Consommé without garnish

Rounds & deep 8 oz.
  1. Soup bowl
Soup & cereals Deep & round 5”in diameter
  1. Tea cup
Tea To fit the cup 6 oz
  1. Demitasse cup

 

Coffee To fit the cup 4 oz
  1. Coffee cup
Coffee To fit the cup 8—10 oz
  1. Egg cup
———- ———— 4.7cm
  1. Coffee mug
———— ——- 8.5 oz

 

Glassware:

  1. Water goblet=10 oz
  2. Red wine =7 oz
  3. Champagne tulip =6—8 oz
  4. White wine =5 ½ oz
  5. Sherry glass = 3 out
  6. Brandy snifter/ brandy balloon =8 oz
  7. Beer goblet= 10—12 oz
  8. Parfait glass= 4 oz
  9. Beer mug = 12 oz
  10. Beer tankard = ½ 1 pint
  11. Cocktail glass = 2/3 oz
  12. Champagne saucer=6 oz
  13. Rolly Polly = n9 oz
  14. Liqueur glass = 6 out
  15. Old fashioned glass = 9 oz
  16. Pool glass = 12 oz
  17. Tom Collins = 12 oz
  18. High ball = 8 oz
  19. Juice glass = 5 oz

 

Silver ware:

Item made of electroplated nickel silver e.p.n.s or stainless steel are also used in restaurants.  Example—

  1. Milk cream
  2. Egg cup
  3. Sugar bowls
  4. Cruet sets
  5. Chinese service bowls
  6. Butter dishes
  7. Coffee pot & teapots
  8. Ash tray

Hollowware:

This includes items made form silver or stainless steel.

¨       Soup tureens

¨       Prawn cocktail dish

¨       Ice cream bowls

¨       Entrée dish

¨       Chafing dishes

¨       Water jugs

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