Equipment in Hospitality and Foodservice PDF

EQUIPMENT There are two general types in the marketplace: ▪ It consists of the things such as tools or machines which 1. Stock Equipment are used for a particular purpose ▪ is manufactured in large quantities from a st...

EQUIPMENT There are two general types in the marketplace: ▪ It consists of the things such as tools or machines which 1. Stock Equipment are used for a particular purpose ▪ is manufactured in large quantities from a standard ▪ the tools, machines, or other things that you need for a pattern particular job or activity ▪ This type will perform better because they are supposed The selection, operation and maintenance of to have been field tested. equipment comprise a very important consideration in ▪ Examples of stock equipment for the kitchen are ovens, planning and designing lodging and foodservice fryers, mixers, and slicers, and desktop computers and fax facilities for the following reasons: machines for the front office of a hotel. -Equipment hastens work and makes it easier Oven -It provides certain features that help make up the An oven is a device for cooking that is like a box with a worker’s lack of skill door. You heat it and cook food inside it. -It can be expected to save labour and money Deep Fat Frying CLASSIFICATION OF EQUIPMENT It is heated electrically or with gas and equipped with According to Functions automatic control and fatfiller ▪ Equipment may be classified in many different ways. Electric Stand Mixer ▪ A special way is by grouping them according to their Mixers have several attachments such as paddles, whips uses in the different work centres and department of and hooks, each of which have specific uses depending on lodging and foodservice operations. the kind of bakery products being prepared. ▪ Thus, for the foodservice operation, there is dining room 2. Custom Built Equipment and kitchen equipment, for the lodging, there ▪ Is produced according to the buyer’s specifications to are furnishings and equipment’s for the rooms, lobby, the suit the particular needs of the operation housekeeping department, and other areas. ▪ The usual made to order equipment are serving counters, Food Service Operation work tables, and sinks for the foodservice operations; Dining while bathroom counters, ▪ The point of sale or point of purchase is the time and dresser and certain amenities for the guest room are place where a retail transaction is completed. examples of customized equipment for the lodging facility ▪ It calculates the amount owed by the customer, indicates According to Location and Mobility that amount, may prepare an invoice for the customer, and 1. Fixed Equipment indicates the options for the customer to make payment. ▪ These are permanently installed or stable equipment Kitchen such as steam jacketed kettles, gas kawas, automatic ▪ Isfoundinthebackofthehouseofa restaurant (kitchen) and dishwashers, and deep compartment sinks for foodservice replaces your paper tickets and kitchen printers. operations; and laundry chute, incinerators, and boilers are ▪ KDS manage food routing, recipe storage, and holds examples of fixed equipment in lodging facilities important kitchen data. 2. Semi- Fixed Lodging Operations ▪ These are the types that are firmly located or seated but Front Office not permanently installed and could be moved from one -Folio Plus System place to another ▪ is software designed to make hotel service more efficient ▪ Examples are platform scales, meat grinders, and electric while making the tasks of the hotel staff easier, enabling mixers are some examples of this type of equipment for them to be more productive the foodservice operation, while electric fans, clothes ▪ automating hotel management operations such as room washers (washing machine), and steam irons are reservations, room assignments, guest check-ins and considered semi- fixed equipment. check-outs, and other front desk activities. 3. Movable Equipment Housekeeping ▪ Essentially, a dolly is a platform on wheels. It is great for -Housekeeping Cleaning Materials moving large and heavy items – all you need to do is lift are versatile floor cleaning machines that operate by the piece on the platform, secure it in place, and steer it to using rotating brushes or pads to scrub, polish or buff a wherever you want it to go. floor to maintain its appearance. ▪ All equipment that is mobile belongs to this category. Availability in the Marketplace ▪ Examples of such are conveyors, shelf trucks, and all ▪ Does not corrode readily and if cold rolled is relatively kind of dollies hard and durable can withstand pressure at high JOLLIBEE- FOOD CONVEYOR temperature which makes it well suited for cooking and The Level Up Joy store's food conveyor system is an backing utensils. automated overhead belt that delivers your favorite meals 6. Copper from inside the kitchen straight outside to the pick-up ▪ copper is used in electrical equipment counters at the drive-thru such as wiring and motors. This is because it conducts The Food Conveyor system is an automated conveyor that both heat and electricity very well, and can be drawn into brings your favorite meals from the kitchen to the pick up wires. counters ▪ It also has uses in construction (for example roofing and According to Expendability plumbing), and industrial machinery (such as heat 1. Expendable exchangers). ▪ Supplies which are consumed in use, such as 7. Porcelain ammunition, paint, fuel, cleaning and preserving ▪ Porcelain is a ceramic material made by heating clay- materials, surgical dressings, drugs, medicines, etc., or type materials to high temperatures. It includes clay in the which lose their identity, such form of kaolinite as spare parts, etc. ▪ ▪ Copper Kettles (are usually lined with nickel to 3. Non- expendable prevent reaction of food stuff with copper) ▪ Non-Expendable Equipment means property which has 8. Plastic Materials continuing usefulness as a self contained unit, is not ▪ Are a group of materials, either synthetic or naturally consumed in use, and does not lose its identity when put to occurring, that may be shaped when soft and then use or does not ordinarily become a component of other hardened to retain the given shape. equipment or plant. ▪ Various plastic material are used for food trays, dishes, According to Fabrication bowls, tumblers, cups, and saucers. Equipment fabrications are usually of metal, plastic, ▪ They are soft, pliable, unbendable, and are available in wood, glass, and clay used singly or in combination. many beautiful colours. 1. Stainless Steel ▪ However, their use especially as food containers, is not ▪ Alloy of steel, chromium, and nickel; has tensile strength advisable due to the difficult of removing grease from and resistance to food, acids, salts, alkalis: easy to clean plastics. ▪ Easy To Clean: Stainless steel is easy to wipe clean and According to Type of Fuel Used does not easily breed bacteria. ▪ Electricity, steam and liquefied petroleum gas are the 2. Steel conventional fuels for large- scale lodging and foodservice ▪ Stainless steel is a group of iron-based alloys that operations. contain a minimum of approximately 11% chromium, a ▪ Technically, electricity is considered as a source of composition that prevents the iron from rusting and also power and not as a fuel. It is available at the turn of a provides heat-resistant properties. switch; thus it is very convenient and clean. 3. Cast Iron ▪ Examples of foodservice equipment under this category ▪ Rusts, low in tensile strength, brittle, a good conductor are potato peelers, meat grinders, bread toasters, and ice of heat and has a high absorption and emission power. cream makers. For the lodging facility, common electrical ▪ A type of cookware constructed of a soft, heavy metal equipment includes air conditioners, electric fans, and etc. material known as Cast Iron, which is an excellent ▪ Steam is water vapour when compressed so that it material for cooking foods. Cast Iron absorbs heat well, supplies heat and power. retaining the warmth and distributing it evenly across the ▪ Heat is the total amount of energy contained in steam at length and width of the cookware. a given temperature. 4. Galvanized Iron ▪ The temperature of steam is generally related to its ▪ Iron is coated with zinc to prevent against rusting pressure. The hotter the steam, the higher its pressure. 5. Aluminum ▪ The water used to produce the steam can be heated with ▪ Light in weight, has high thermal and electrical either gas or electricity. conductivity. Baine Marie ▪ Heated by radiation, steam, or hot water, controlled Coffee Urn These are usually made of glass or plastic and are used for ▪ a coffee urn is simply a large coffeemaker which is measuring liquids. capable of brewing a large amount of coffee and serves it Dry Measuring Cup as well These are usually made of aluminium, stainless steel or plastic and are used for measuring accurately the ▪ The following equipment are powered by steam: steam- fractional part of a cup 1/4, jacked kettle, steamer, and steam table (foodservice 1/3, 1/2, 2/3 cup facility). Measuring Spoon ▪ The steam base can be used for cleaning greasy floors These come in sets of 1/8, 1/4, 1/3, 1/2 and 1 teaspoon and and walls of public areas of hotels. 1 tablespoon; and are used for measuring small amounts ▪ There are equipment that are fuelled by steam and of ingredients. electricity. 2. Equipment for the Storage Area (shelves and mobile ▪ Examples of this type are the dishwashing machine and equipment) institutional coffee urn. 2.1 Shelves Steam Jacket Kettle ▪ A shelves is used in a home, business, store, or ▪ A steam kettle is the perfect piece of equipment to elsewhere to hold items that are being displayed, stored, or quickly heat chili, soups, sauces, and pastas. offered for sale. ▪ These tilting kettles have similar applications to a stock ▪ may be made of metal or wood, supported by uprights, pot, but warm your foods with more control than a simple heavy duty and adjustable pot. ▪ the last shelf should be raised at least six inches from the Dishwashing Machine floor ▪ A dishwasher is a machine for cleaning dishware and ▪ should be securely braced to prevent it from tipping cutlery automatically. ▪ provide a minimum of one inch clearance from the wall ▪ A mix of water and dishwasher detergent is pumped to for cleaning and air circulation one or more rotating sprayers, cleaning the dishes with the ▪ depths of the shelves should be within the normal reach cleaning mixture. ▪ clearance between the shelves should accommodate According to its Origin different sizes of cans ▪ Nowadays, a lot of indigenous equipment are being 2.2 Mobile Equipment manufactured and distributed in the local market. ▪ should be fabricated in accordance with acceptable ▪ Such equipment are produced and fashioned uniquely in standards such as the NSF specifications our country. Kawas used for frying and sautéing large ▪ caster wheels should be approximately 5” in diameter wi quantities of food usually in foodservice institutions. th ball bearings and fabricated from moisture, chemical, ▪ Institutional coconut graters (fabricated by almeda) and grease resistant material kawali (similar to the wok), sandok (made from coconut ▪ should be equipped with bumpers where required. shell and bamboo slat), almirez (mortar and pestle, -National Sanitation Foundation, is a non-profit commonly used to crush garlic), palayok (clay pot, organization founded in 1944, whose goal was to create customarily used for cooking sinaing) and the kaldero standards for food safety and sanitation to promote public (stockpot) are some examples of indigenous equipment. health. ▪ It is important to select carefully the equipment that will 2.3 Refrigerated Units serve the operation profitably. (walk-in, roll- in, reach- in) for the Cold Storage Area The following are the desirable features of selected 1.Blast Freezer kitchen equipment that could be used as guideposts in ▪ For fast freezing of raw products, prepared dishes and selecting the equipment. prepared meals. 1. Weight Measuring Equipment for the Receiving 2.Ice Cream Freezer Area: Floor, Table, Bench, Platforms, Hanging ▪ It is either in horizontal or vertical design for continuous Models. or batch production Weighing Scale 3. Ice Machine ▪ This is very useful in cooking, when large amounts of ▪ Used for making ice cube or cracked ice ingredients are to be measured. 4. Refrigerators Storage Freezer Liquid Measuring Cup ▪ reach in or walk in 3. Preparation Equipment also considered as ▪ Steamers are used to cook vegetables, seafood, and other Mechanical Equipment foods where moisture retention is essential to appearance 3.1 Mixers and taste. ▪ These may be electric mixers or rotary egg beaters. This ▪ Used for all pressure steam methods, heating and will shorten the preparation time for baking products, preparation. especially icings. 5. Service Area Equipment Service Counter (Cafeteria ▪ Mixers have several attachments such as paddles, whips Service) and hooks, each of which have specific uses depending on ▪ Should include tableware, plate, tray carts. Separate cart the kind of bakery products being prepared. should be provided for flatware a.k.a silver caddy, Meat Chopper/Slice polyethylene or stainless, steel perforated flatware ▪ For chopping red meat, poultry, game or meat for tartar cylinders. Meat Saw ▪ Tray slide should be stainless steel, solid with ridges or ▪ For sawing frozen and dehydrated products. tubular Mechanical Pastry Roller ▪ Hot and cold sections should have sneeze guard ▪ For rolling all kinds of pastry dough, pie crust, pasta and ▪ Cashier’s section with end of counter recessed for knee for making crescent space with bottom shelf as foot rest; provide locked cash Can Opener (electric, and hand operated) drawer Hand Operated Can Opener SELECTING NEW EQUIPMENT A kitchen utensil that is used to open or remove the top The results of the feasibility study particularly the from a metal can. marketed study could be a good source of information Electric Can Opener for the factors that would determine the amount and An electric can opener is an electronic kitchen appliance kinds of equipment needed by the operation such as that automates the process of opening cans or lids. the following: 4. Cooking and Baking Equipment (should be selected ▪ The amount of money to be invested in a piece of wisely for specific cooking applications to upgrade the equipment may be determined by considering the original menu and reduce operating cost cost (initial cost and installation cost.) This is influenced 4.1 Ranges by the Size, materials used, quality of construction and (a set of open burners, griddle, and oven) finish of the equipment. Broiler ▪ The budgetary allowance should also consider the High Temperature broiler with its top heat coming from operating cost, spare parts, necessary repairs, and rate of infrared gas or electric power depreciation. 4.2 Deep fat Fryer (conventional, pressure fryers, ▪ The usefulness of the equipment will depend on its automatic fryers) capacity for a work load as related to the needs of the Deep Fat Fryer lodging or foodservice operation. It is heated electrically or with gas and equipped with automatic control and fat filler 4.3 Conventional Oven Infrared Oven ▪ Used for baking and re heating food Microwave Oven ▪ The energy generated is in form of short microwaves Heat is not conducted from the heat source but developed inside the food itself by electro magnetic field Convection Oven ▪ (where forced air circulation within the oven is accomplished by means of a motor driven fan) ▪ Convection is about 25% faster than conventional oven. Even Cooking – Food cooks and browns more evenly in a convection oven. 4.5 Steamer -What is the customer’s seating preference in a public combination to provide flexibility. dining place or in a public dining place or in the privacy of 1. Stacking Chair a hotel room? - the framework is of metal with plastic or fiberglass seat - What kind of table would be compatible with the chair? and back or they may be upholstered with cloth, leather, - Since the type of seating and table are parts of the or plastic material. overall design of the facility, it follows that the selection - Chair legs are fitted with glides of furniture should be in line with the image and 2. Folding Chair ambiance of the room. - The multiple use of space in a lodging and food service FURNITURE SELECTION establishment has made folding chairs necessarily. In selecting furniture, a number of requirements have to - Durable, well designed, attractive and comfortable, the be considered such as the following: frame should be heavy gauged, tubular steel with 1. Needs of customer chrome- plated legs. (standard expected of the room) 3. Arm Chair 2. Operational needs - Arms must not catch or bend with the table. (place settings, seat turnover, ease of handling, ease of - It requires more width and access space. storage, and flexibility) - If made of wood edges should be smooth and rounded, 3. Space dimension to avoid snagging of clothes and nylon hose. (the area, shape, and its limitations) 4. Cantilevered Chair 4. Anthropometrical factors - Bent tubular steel (round or square section) forming a (body dimensions of the users) continuous support for the seat and back. CHAIRS ELEMENTS FOR SEATING COMFORT 5. Molded Chair Select chairs that are comfortable, durable, and - Thermosetting plastics molded to form the seat and the 1. adaptable and should be in keeping with the ambience back. It may be fixed to metal legs or to pedestal of plastic of the place. For a chair to be comfortable to the or metal. customer, the following elements for seating comfort 6. Mono Block Chair should be considered: - Made in plastic affordable and convenient furniture - Shape and angle of seat and back ideal for everyday use. - A 15- degree angle for the chair back is recommended TABLES FEATURES OF TABLES: SHAPE, SIZE, AND - The depth of the seat, from the edge of the chair back CONSTRUCTION should be 16 inches. - Circular or Round and square or rectangular are the - The height of the chair from the floor to the top of the usual shapes of tables in hospitality operations. chair back should be not more than 34 inches - Circular tables provide variety and informality. Studies - The standard distance from the seat to the floor should have indicated that round table produce slower turnover be 18 inches because guests tend to linger in round tables. - The distance between the seat and tabletop should be - Square or rectangular tables allow regularity, a sense of 12 inches order, and may be connected or extended as required. - Allow 24-26 inches of space for each chair at table - In some dining areas of restaurants, the rounds and the 2. Chair construction square are blended to create a more interesting scenario - Seats may or may not be upholstered. Upholstery for the place. conforms to body postures and shapes There are other shapes that are not very common but - Chairs can have arms if the space will be able to are functional as banquet tables: accommodate them. 1. Trapezoid - Armchairs provide extra support for the body to relax. - Four sided figure with two parallel sides when two are 3. Choice and Arrangement placed together, it creates a hexagonal (six sided) table - Chairs may be free standing (loose) or fixed to the floor 2. Serpentine or to an extended frame. - Four sided figure with two parallel sides when two are - The Fixed chair may be designed to swivel. placed together, it creates a hexagonal (six sided) table - Swivel chairs are often useful for counter seating, i.e. 3. Oval Shape bar Shape of an egg Create a graceful look tables that are - Chairs may be arranged as all loose, all fixed, or available in a variety of linear sizes and proportions that can seat between two to twelve people Two Four 72 inch 7 or 8 4. Half Round or Half Moons Shape top (joined) diameter persons Table has a flat back and curved front it is called a half moon console table. Cocktail 20X20 sq. inch 10 or more 5. Folding Tables Table (square) persons - Come with shaped tops such as oval, round, serpertine, 20 inch half- moon and trapezoid. diameter - The mobile folding table should be designed to fold so (round) that the top surface is exposed. - Folded tables 1.Headboard 6. Schoolroom Tables - The headboard is a piece of furniture that attaches to It has 18 inch width and is used singly as meeting room the head of a bed. tables where participants sit at one side facing the - They served to isolate sleepers from drafts and cold in resource person. less insulated buildings, and thus were made of wood, which is less thermally conductive than stone or brick. 2. Surface 2. Mattress - Exposed table surfaces should be waterproof. The types - Is a large, rectangular pad for supporting the reclining of finish can be wood, marble, ceramic, plastic laminates body, designed to be used as a bed or on a bed frame, as and other synthetic materials. part of a bed. - The surface should be resistant to scratching, cigarette 3. Frame burns, heat, spillage, grease and abrasions. - Is the foundation of the mattress, and without a quality 3. Construction frame in which to place your mattress, sleep can be - Tables should have sturdy construction. Its base should disturbed by squeaking, creaking, sliding, and more. One provide the customer with sufficient amount of legroom of a bed frame's primary purposes is to hold your below. Table bases could be made of the four- pronged mattress in place. spider base and the cylindrical mushroom base. - Where the spring and mattress rest - Presented are the common names of different sizes of BED ACCESSORIES tables, their dimensions, and the number of guests to use 1. PILLOW the table. - A soft pillow for use on a Bed. Pillow - a cushion to support the head of a sleeping person. Dimensions Capacities 2. PILLOW CASE/PROTECTOR Common - A removable cloth cover for a pillow. Name 3. BLANKET - Is a piece of soft cloth large enough either to cover or to Deuce or 24X30sq. inch 1 or 2 enfold a great portion of the user's body. Two top persons 4. BED SHEET - Is a rectangular piece of cloth used either singly or in a Four top 36X36 sq. inch pair as bedding, being placed immediately below or (square) above bed occupants. 3 or 4 30X48 sq. inch persons - A top sheet, in the many countries where they are used, (rectangle) is a flat sheet, immediately under which bed occupants’ lie. 42 inch 5. BOLSTER diameter - Is a long narrow pillow or cushion filled with cotton, (round) down or fibre. Bolsters are usually firm for back or arm support or for decorative application. Two top and 48- inch 5 or 6 - They are not a standard size or shape and commonly Four top diameter or persons have a zipper or hook-and-loop enclosure. A foam insert 54 inch is sometimes used for additional support. diameter TYPES OF SPRINGS Springs are usually made of wire springs or coils that are 1. KING 78 80 inches joined together and covered with padding. The following are the three types of spring construction: CARE AND MAINTENANCE OF BEDS 1. Box Springs 1. Turn the mattresses 4 time a year Box Springs are mounted on a wood frame and covered 2. Check them for tears and lumps, and check the handle with a pad. as well 2. Metal Coil Springs 3. Check casters of bed frames and joints - May be arranged in a single layer or in two layers. 4. Check dents and scuffs (worn- out parts) - In a single layer, metal bands are made to crisscross the 1. Wood surface and an extra wire is placed at the top of the - Hardwoods used in making furniture come from local springs to form a semi- closed surface on which the trees such as narra, molave, tindalo, kamagong, or padding lies hardwoods from other countries 3. Flatbed Springs - Its selling points are hardness and strength that give it - Are lengthwise strips of metal attached to a frame with ability to resists wear, rigidity and permanence, the helical looks. natural beauty of the grain, the capacity to take stains, - Rollaway beds would usually have this type of spring and finishes, and the reasonable cost of upkeep. construction. 2. Metals TYPE OF MATTRESSES - Aluminum and chromium plated steel or brassess are A mattress is a large, usually rectangular pad for most often used for furniture. supporting a lying person. It is designed to be used as a - The properties of aluminum, such as lightweight, its high bed, or on a bed frame as part of a bed. malleability and ductility adaptability to a variety of 1. Innerspring Mattress finishes, easily cleaned and inexpensive bespeaks good Has an inner layer of spring between layers of insulation quality materials for furniture. and padding. The springs may be tied together with wire - These metals are often combined with some durable or helical hooks or be individually encased in cloth. plastic, leather, and upholstery and if well-constructed, 2. Latex Mattress become durable, snag- proof, and easy to maintain. Are made from synthetic rubber that is whipped into a 3. Fiberglass and thermosetting plastics foam while in a semi liquid state and poured into a - Formica and corion are stain resistant and easy to mould. maintain. 3. Solid Mattress - Other advantages are durability, lightweight, and Are made by filling a fabric case with padding such as resilience to scratching and availability in a wide range of horse or animal hair, cotton, or kapok (a silky fiber from colors the seeds of a locally grown tree) 4. Marble and Ceramics - Both are also materials for constructing furniture. Table and counter tops can be made of marble. The guestroom SIZE is usually equipped with ceramic lamps on nightstands. TYPE OF BED 5, Indigenous Materials - Rattan and nito are locally grown plants that are made 1. CRIB 28 X 52 inches into enduring wicker chairs 1. ROLLAWAY 39 X 75 inches Whatever material for the furniture will be used, the design should be balanced so that the chair will not tilt; 1. TWIN 39 or 42 X 76 inches the table base holds the top steadily; and the bed is durable, comfortable, and can be maintained and 1. THREE-QUARTER 48 X 76 inches changed easily. 1. DOUBLE 54 X 76 inches 1. QUEEN 60 X 80 inches VENTILATION AND UTILITIES (Water, Electricity, Gas, GREASE TRAP Steam) - A grease trap (also known as grease interceptor, grease - Ventilation is a system or means of providing fresh and recovery device, grease capsule and grease converter) is clean air. a plumbing device (a type of trap) designed to intercept - A room is properly ventilated when fresh air is sufficient most greases and solids before they enter a wastewater for occupants to be comfortable. The air should be disposal system. maintained at a suitable temperature and humidity. - Common wastewater contains small amounts of oils - Humidity is the amount of water vapor contained in the which enter into septic tanks and treatment facilities to air. form a floating scum layer. 1. Good ventilation is required for the following reasons: - Grease Traps, Separators and Interceptors. Replace the oxygen that is used in refrigeration and The purpose of a grease trap is to collect and therefore combustion reduce the amount of fats, oils and greases (FOG's) that 2. Prevent an unduly high concentration of moisture from enter the main sewers. Grease entering the main sewer respiration and from the steam, smoke and grease system will over time create blockages, foul odours and produced in kitchens and steam from bathrooms pest infestation. 3. Dispense of excess heat from both people and The Importance of Regular Grease Trap Cleaning machines - If you’ve ever worked in a restaurant, you’re probably 4. Reduce the concentration of bacteria and viruses in the familiar with the grease trap. Grease traps are necessary air for restaurants to ensure that the oil, fat, and grease from 5 Remove any odor that may develop when people are cooked food is disposed of properly. crowded together in a room. - Although a grease trap is crucial for a restaurant, it is Ventilation standards are maintained by stipulating the also just as important to clean it regularly for a number of number of air changes each hour. reasons. The following rules of thumb regarding air charges may 1. Damages from Waste be used for the guestroom and a large kitchen: - When grease traps harbour food waste for too long, sulphuric acid is produced in the tank. This chemical can Air Changes cause damages to the tank itself if it is not regularly Area cleaned out. 2. The Rotting Smell Guestroom 1-1/2 air changes - Grease traps must be cleaned out regularly as they are full of food waste. If it goes on too long, the rotting smell A large kitchen 25- 40 air changes each hour can travel back into the restaurant. This odour will certainly not sit well with restaurant guests. The following are mechanical ventilators to facilitate air 3. Harder To Clean Over Time changes: - As with most things, the longer you wait to clean out a 1. Fan Driven by Electric Motor grease trap the more difficult it can become to clean it. Fan Driven by electric Motor as means of increasing This is especially true for food waste as it can harden and ventilation by natural means adhere to the tank, making cleaning over a prolonged 2. Air Conditioning in Hot Climate period particularly difficult. Means adjusting the relative humidity of air and is heated Recommended Lightning for Selected Areas by passing it through a chamber which is cooled later by a Sources: Services and Maintenance for Hotels and series of cold water pipes Residential Establishments The above ventilators are both used locally in lodging and foodservice to make guests comfortable. MAINTENANCE OF FANS LUX 1. Check the excessive noise and vibration. Determine AREA 2. cause and correct as necessary 3. Keep fan blades clean Function Rooms for banquets and dinners 100 4. Inspect and lubricate bearings regularly 5. Inspect fans for normal operation Bars 50-70  Restaurants 100 1. Charcoal Obtained from local hardwood and coconut shells for Kitchens 200 roasting whole carcass of pig locally known as lechon, broiling fresh fish, meat, chicken and other foods. Lounges 200 2. Volcanic Rocks Bedrooms, Corridors and Stairs 100 Usually imported from Hawaii. These rocks are heated first and upon reaching a constant temperature, the food The values shown in the table are very much affected by to be broiled is placed upon it the color of the room furnishings. Therefore, it will be 3. Firewood necessary to increase or decrease the light resources on a Native clay pots (a.k.a palayok) when used for cooking case to case basis Filipino fares customarily are fueled by firewood. GAS: LIQUEFIED PETROLEUM GAS 4. Rice Hulls - Liquefied Petroleum Gas (LPG) or bottled gas is a The outer covering of palay or in the Filipino term “ipa” mixture of 60 percent butane and 40 percent propane. It Restaurants situated near rice fields make use of rice hulls is derived from the distillation of crude oil in the refining as fuel to cook and serve exotic foods to customers for process, in the same manner that other liquid fuels such profit. as kerosene, gasoline and diesel are extracted, Facilities Management (or facility management or FM) - LPG is colorless and odorless but an odorizing agent - is an important aspect of business management that called ethyl mercaptan is introduced to it so that it can be involves behind-the-scenes activities for creating a easily detected. It is non-toxic and non- poisonous. Most comfortable, safe, and functional physical environment hotels, restaurants and hospitals use it for cooking, water for people to work and live in – in a sustainable and cost- heating, refrigeration, air conditioning, and incineration. effective way. - LPG is placed in metal containers for easier and safer - While the word “facility” is often associated with transportation and storage. Design construction, and industrial buildings, facility management is applied in installation of LPG containers, considered as “Unified every organization that has a physical space that needs to Pressure Vessels” are governed by standards and codes be managed: hospitals, schools, churches, museums, promulgated by the American Society of Mechanical offices, hotels, and manufacturing plants, to name a few. Engineers, the National Fire Protection Association and - Another popular way to categorize facility management the Products and Standards Agency of the Department of activities is by splitting them into two distinct Trade and Industry. groups: Hard Facilities Management (Hard FM) and Soft There are two types of LPG containers: Facilities Management (Soft FM). 1. Portable Cylinders with Capacity up to 50 kg Hard facilities management services (space and 2. Tank that are permanently mounted storage vessels infrastructure) which come in standard Size of 120, 500, 1000 and 2500 Hard FM services are concerned with spaces and gallon water capacity. infrastructure. In other words, they focus on the physical STEAM- Steam as Fuel components of the work environment. As you will see - Steam is generated by boiling water in a boiler, which is below, most of them fall into the jurisdiction of the known as a converter. Steam is then piped to the maintenance department. Here is a rough dissection of appliance where it will be used. hard facilities management services: - In foodservice, it is used extensively in the cooking area 1. Maintaining the plumbing system where the equipment fueled by steam are located such as 2. Maintaining lighting and HVAC systems steam- jacketed kettle, steamer, steam tables (to hold hot 3. Staying in compliance with fire safety regulations: foods). Steam is also used in the dishwashing area for hot 4. Maintaining mechanical & electrical systems water and in sanitizing tabletop wares. In lodging 5. Structural maintenance facilities, hot water is obtained from a central source. A 1. Maintaining the plumbing system: boiler usually gas- fired heats the water which then - This system plays an important role in transporting circulates through the building. water to a building and removing waste from it. Over Non-conventional fuels that are also being used by time, blockages can occur, pressure can build up, and restaurants serving Filipino cuisine ethnic and exotic fixtures/piping have to be replaced. When done correctly, foods includes the following: facility management ensures the plumbing system is regularly maintained and that the possible issues are fixed team, but it is not especially hard to find competent as fast as possible. companies to outsource to. 2. Maintaining lighting and HVAC systems 3. Pest control - Heating/cooling and lighting are essential for human Facility management should be concerned with comfort. A facility manager will work with a team to scheduling yearly pest controls and manage pest check whether the lighting and heating fixtures need outbreaks if they ever happen. repair or replacement. In either case, the team should 4. Building security also decide which alternatives deliver the best solutions Refers to having control of people going in and out of the regarding energy savings, comfort, and functionality. facility. May also involve the control of restricted access 3.Staying in compliance with fire safety regulations areas inside the facility. - Fire safety systems are a mandatory add on in most 5. EHS compliance countries and should be regularly maintained and Defining and maintaining acceptable standards of comfort checked for compliance issues. that might include temperature, noise, sitting standards, 4.Maintaining mechanical & electrical systems and visual cues. For example, selecting specific chairs that - It is self-explanatory how the electrical system enables guarantee employee comfort for desk workers. Ensuring most other building operations. The same goes for that instructions regarding services, installations, and mechanical systems such as elevators and water pumps. amenities are followed to avoid harmful incidents. FM is here to ensure they work properly and do not cause safety incidents. 5. Structural maintenance - Regular usage or even poor design can lead to structural issues over time. - As a part of facility management, there should be a structural maintenance plan in place to identify, classify, and deal with possible structural problems. Soft facilities management services (people and organization) - Soft facility management is concerned with people and organizations. - It includes services that create a more comfortable, healthier, safer, and visually appealing environment. Common examples include: - Waste Management - Cleaning Services - Space Planning - Landscaping - Pest Control - Building Security - EHS Compliance 1. Waste management - When waste is not managed, garbage bins become overloaded and things become smelly. This is not the scenario one wants to see. - Waste management ensures that garbage is put in the correct bins and sent away at regular intervals to satisfy regulatory requirements and prevent trash overcrowding. 2. Cleaning services - Cleaning teams are usually called at regular intervals to clean common areas and perform other janitorial duties. A lot of bigger facilities will have an in-house cleaning NAPERY AND ITS ALTERNATIVES WOOD is a porous and fibrous structural tissue found in Napery is the foodservice terms for table linen that the stems and roots of trees and other woody plants. It is include tablecloths, napkins, place mats and table runner. an organic material – a natural composite of cellulose The use of napery in foodservice operations involves fibers that are strong in tension and embedded in a considerable amount of money for initial purchase and matrix of lignin that resists compression. for laundering, however benefits derived investing on SELECTION OF FABRICS In selecting fabrics for table use, napery outweigh costs for it enhances the appearance of the following factors need to be considered: the table and food presentation. 1. Weave pattern appropriate for the concept, color, and Use of napery also protects the table from physical style of service. damages that may arise because of frequent usage. 2. Resistance to soiling a fading (color fastness) DEFINITIONS OF NAPERY TERMS 3. Strength and durability to withstand heavy use and 1. Tablecloth regular laundering. a covering spread over a dining table before the table is 4. Quality of finish, edging, and stitching set 5. Easy of replacement, matching and repair. A tablecloth is a cloth used to cover a table. SIZING GUIDE FORTABLE CLOTHS Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. Other INSERT tablecloths are designed to be spread on a dining table before laying out tableware and food. SPECIFICATIONS FOR NAPERY 2. Top cloth or overlay Quality, Durability, and cost are the most important the term for one tablecloth layered over another considerations to be highlighted when purchasing napery. 3. Napkin Durability in napery is measured by the length of time a piece of cloth used at the table to wipe the lips or that a particular item is in sue. The factors affecting fingers and protects the clothes. durability are as follows: 4. Place mat Type of weave: a table top cloth or a fabric for an individual place in a Construction of the fabric, use and weight table setting CARE AND MAINTENANCE REQUIREMENTS OF A GOOD QUALITY NAPERY Napery that is laundered on- premise should be tested 1. Wash well at high temperatures to remove stains using a variety of detergents and bleach concentrations to resulting in a spotlessly clean cloth determine its chemical reaction on the fabric. 2. Retain stability and colour Supplies of napery should provide instructions for 3. Attractive appearance washing, cleaning, and ironing. 4. Feel good to touch SUBSTITUTES TO FABRICS 5. Fresh and smell like a well-laundered linen Disposable table covers and napkins may also be used FABRICS FOR NAPERY over fabrics in quick- service restaurants, take- out The fabrics from which napery is usually made has a settings, self-service cafeterias, and other less formal type fiber that is either cellulose (plant) or protein of dining places. (animal/insect). They are relatively cheap and available in various Examples of cellulose based fibers are cotton, flax and designs and colors. hemp, white silk and wood fall under the category of For casual dining, vinyl cloths or tile topped tables are protein based fibers. popular alternatives to fabrics. COTTON Exposed table tops with place settings and disposable Cotton is a natural fiber that comes from the seedpod of napkins in quick service restaurants not only delight the the cotton plant and is used to make many fabric types customers because of its speedy and convenient clean- SILK up. In addition to this, the table itself is used as marketing Silk is a natural protein fiber, some forms of which can be tool by management. woven into textiles. The protein fiber... Commercial silks PHILIPPINE NAPERY originate from reared silkworm pupae, which are bred to In local settings, specifically in the Ilocos region, there produce a white-colored silk thread with no mineral on are weavers of tablecloths, runners, place mats and the surface. napkins.  The sizes and dimensions are not standard so that these are not regularly used by commercial foodservice operations like hotel and restaurant. However when the occasion calls for a local ambience, the native napery is put to sue for table tops. The Ilocano cloth was originally hand woven by native weavers for blankets. In Baguio City there are also native craftsmen who specialize in the table runners, place mats and napkins. Similar to the Ilokano weavers they do not follow any standard size and shape for this product. However, the hand woven textured fabric with traditional design and motif are authentic, and are very colourful so much that they serve as an accent to the table setting. Machine- embroidered tablecloths with coordinated napkins are produced in the province of Bulacan. These napery items are very exquisite and elegant, but its prices are steep. For this reason, they are used only for very special events. White is usually the color of the napery for a formal theme, but pastel colors are featured to create festive moods for fiestas and other celebrations. DEFINITIONS OF THE TABLETOP ▪ A coffee cup is a container that coffee and espresso- COMPONENTS based drinks are served in. ▪ Plate ware is also known as dinnerware or china that of Saucer which includes: bowls, plates or salad plates, cup and ▪ Under Liner for coffee cup saucers. Tea Cup ▪ Flatware signifies forks, knives, and spoons in all their ▪ A is a cup for drinking tea. various sizes; generally made of stainless steel, but they Demitasse Cup may also be silver- plated, hence the name: silverware. ▪ A coffee cup is a container that coffee and espresso- ▪ Glassware means the containers used for serving water based drinks are served in. or beverage. They can be made out of plastic for very Oval Plate/Fish Plate informal settings. ▪ It refers to one of the widely used cutlery items in the ESTIMATED TABLEWARE REQUIREMENTS kitchen of every household, which is egg shaped and has a FOR SELECTED OPERATIONS very smooth surface. ▪ Tableware for institutional use requires a high-cost Soup Plate initial investment. Added to this will be the cost allotted ▪ A deep, wide-rimmed plate in which soup is served. for replacements, dishwashing, and storage. Tea Pot ▪ Thus, a careful analysis of menu requirements and ▪ A teapot is a vessel used for steeping tea leaves or an standards to determine the range and number of tableware herbal mix in boiling or near-boiling water, and for items required should be considered. serving the resulting infusion which is called tea. SELECTION AND USE OF TABLEWARE French Onion Bowl / Soup bowl 1. Plate ware (China) ▪ French onion soup is traditionally served in lion head ▪ Are made of ceramics, which is clay that has been baked bowls, which are deep but not very wide porcelain bowls. or vitrified. Is porcelain pottery originally from China Milk Jug ▪ Chinaware is made of silica, soda ash and china clay, ▪ A small jug for holding and pouring milk. baked and glazed at high temperature to make it hard and Creamer Pot give it a fine finish. ▪ A small container that is used for serving cream. ▪ Tableware is selected on the basis of their cost, ▪ A liquid or powder that is used instead of cream in availability and durability. coffee or tea. 2. Entrée Plate Egg Cup ▪Size vary from 19 cm-22 cm ▪ A small cup for holding a boiled egg upright while it is ▪Commonly used for small meals being eaten ▪1st course or the main course of a meal Cereal Bowl 3. Plate ▪ A bowl for holding breakfast cereal. bowl - a dish that is ▪A plate smaller than dinner plate used for bread or other round and open at the top for serving foods. accompaniments to a meal Coffee Pot 4. Dessert Plate ▪ a container with a handle and shaped opening, for ▪Dessert plates are usually used at formal and informal making and serving coffee banquets. Sugar Pot ▪Dessert plate is usually called the luncheon plate by ▪ A sugar bowl is a small bowl in which sugar is kept. craftsmen. The function of this plate is quite diverse. You Butter Dishes can use it for snacks, appetizers, and desserts. ▪ A butter dish is defined as "a usually round or 5. Consomme Cup rectangular dish often with a drainer and a cover for ▪A cup with two handles for serving soup Sugar Caddy 6. Dinner Plate ▪ Usually a round or rectangular shape Container for ▪A large plate usually 10 inches in diameter used for the Splenda Sugar main course of a meal Ramekin Salad Plate ▪ For sauces and gravy ▪ A plate used chiefly for serving an individual portion of Ashtray salad ▪ An ashtray is a small dish in which smokers can put the Coffee Cup ash from their cigarettes and cigars. 2. Flatware ▪ Usually the longest fork in a set of tableware, this fork ▪ Is the tem used for those tools in dining that help to cut, has four tines of equal length and is used for the main mix and hold food in sizes and portions that are easy to course. eat. ▪ Normally used alongside a knife for meat courses, it's ▪ Flatware is made from base metal such as steel which is also known as the place fork. coated with a thin layer of silver alloy to give it a rich Serving Fork look. ▪ Serving Forks are larger than Table Forks and are The following are important factors to consider in designed for serving different types of side dishes. selecting flatware ▪ Serving Forks have three tines and their special shape is 1. Forks should not have any rough edges. They should be also helpful for picking up thin slices of meat. smooth and rounded, and the handles should be slightly Fish Fork concave. ▪A narrow fork with three tines, this fork (also called a 2. Solid- handled knives should be in one piece, and the seafood or cocktail fork) is useful for handling shellfish, edge must be smooth and rounded. Hollow – handled or for picking up shrimp from a shrimp cocktail. knives give better balance but should be securely welded to Table knife the blade. ▪ Is an item of cutlery with a single cutting edge and a 3. All edges of spoon bowls should be smooth and rounded. blunt end. Part of a table setting. The back of the spoon handle must be lightly concave. It is ▪ Typically moderate sharpness important to consider the strength of the neck of the spoon Steak knife Dessert Spoon Steak knife is a sharp table knife, used for cutting steak. Is a spoon designed specifically for eating dessert and Fish knife sometimes used for soup or cereals. Is similar to other table knives, but it has a wide, flat Dinner Spoon Butter knife It has elongated round cup. It is used to eat main course ▪ Is a sharp-pointed, dull-edged knife, often with a sabre food items. It can pick up just the right amount of rice, shape, used only to serve out pats of butter from a central stew, or curry. It is always paired with a fork butter dish to individual diners' plates. Serving Spoon Soup ladle A large spoon used to serve food on a table. Is a type of spoon used for soup, stew, or other foods. Coffee Spoon tea spoon Gravy Spoon A small spoon for use with after-dinner coffee cups. Spoon for gravy Icecream spoon Gourmet spoon A kitchen utensil that is made to form ice cream into a Is one of the all-rounders among cutlery, and is used to slightly rounded or a well-rounded ball shape as the ice take apart fish and as an exclusive dessert spoon for large, cream flat plates or for scooping up left-over sauces. Drink spoon Snail fork Drink Spoons are characterized by a very long handle. Can be easily identified by the two long prongs. When These spoons are designed for stirring long drinks, combined with snail tongs they are the perfect tool for cocktails and any drink served in a tall glass. removing cooked snails from their shells. Demitasse Spoon Salad Fork ▪Smaller than a teaspoon. Recognized by its often-reinforced center tines, the four- ▪It is traditionally used for coffee drinks in specialty cups pronged fork has an extra-wide left tine that can be and for spooning cappuccino froth. It is also used as a employed as a cutting edge for vegetables and lettuce. baby spoon Oyster Fork Soup Spoon A narrow fork with three tines, this fork (also called a Is a spoon used for eating soup. seafood or cocktail fork) is useful for handling shellfish, Dessert Fork or for picking up shrimp from a shrimp cocktail. A pastry fork, pie fork or cake fork is a fork designed for Carving fork eating pastries and other desserts from a plate. a fork used in carving meat, commonly having two long Dinner Fork tines and, at the base of the handle, a projection on which to rest the forefinger and thumb Cheese knife 3. High Ball Glass A cheese knife is a type of kitchen knife specialized for ▪ is used to serve juices, tea, soft drinks and other cocktails the cutting of cheese. 4. Juice Glass Cake knife ▪ is used to serve juices during breakfast as an appetizer For slicing of cakes 5. Old Fashioned Glass Fruit knife ▪ is used to serve old fashioned cocktail and drinks on the ▪ A small knife, usually having a distinctive handle and a rocks stainless steel blade with a sharp or serrated edge, used at 6. Pilsner Glass table for paring and cutting fruit. Carving knife ▪ is used to serve pilsner beer or beer in can or in a bottle A cake and pie server, also called a cake shovel, pie knife, 7. Pint Glass crépe spade, pie-getter, pie lifter, pie spatula, cake knife, ▪ is used to serve beer in large bottle or quantity or cake slice, is a serving utensil used in the cutting and 8. Rock/Scotch Glass serving of pies and cakes. ▪ is used to serve whisky on the rocks Pie server A cake and pie server, also called a cake shovel, pie knife, 9. Shooters Glass crépe spade, pie-getter, pie lifter, pie spatula, cake knife, ▪ is used to serve shooters drink or cake slice, is a serving utensil used in the cutting and ▪ Is usually a mixed drink that amounts serving of pies and cakes. about 2 to 3 ounces in a shot glass Lobster picks 10. Shot Glass ▪ Is a long, narrow food utensil used to extract meat from joints, legs, claws, and other small parts of -is used to serve straight up or shot drinks a lobster. Lobster picks are usually made of stainless steel -A small glass designed to hold a single measure of liquor and weigh as much as an average teaspoon usually 1.5 oz. Lobster cracker -It can be used either as drinking vessel or as a measuring A utensil that is used to crack open the hard-shelled claws tool. and other parts of a lobster in order to access areas containing meat. 11. Vodka Chimney GLASSWARE ▪ is used to serve vodka with out ice Is selected based on its attractiveness. Glasses that are 12. Vodka Shooters clear and bright, without speaks to mar their shiny finish ▪ is used to serve vodka with out ice or chilled vodka are all attractive to customers 13. Wheat Beer Glass MAJOR TYPES OF GLASSWARE 1. Tumbler -is used to serve wheat beer ▪ is a flat-bottomed glass that is basically a bowl without a -A wheat beer is any beer made up of at least 50 percent stem wheat, which is a much higher proportion than other beers 2. Footed ware that are primarily made of barley, rye, or adjuncts like rice ▪ is the style of glass which the bowl sits directly with the and corn. base 3. Stemware 14. Wine Decanter ▪ a glasses with three main features ▪ is used to store wines before serving 4. Mug 15. Yard Glass ▪ is thick with ear or handle used mostly for serving beer -is used to serve beer in large quantity or some hot beverages -is a very tall beer glass used for drinking around 2 1 2 A. TUMBLER TYPES 1. Collins Glass imperial pints (1.4 L) of beer, depending upon the ▪ is used to serve Collins cocktails and other cocktails or diameter. The glass is approximately 1 yard (90 cm) long, drinks shaped with a bulb at the bottom, and a widening shaft, 2. Granite Glass which constitutes most of the height. ▪ is used to serve specialty cocktails 16. Zombie Glass - is used to serve zombie cocktail in particular and other ▪ is used to serve ice dessert specialty drink 13. Pousee Café Glass B. FOOTED WARE: ▪ is used to serve pousee glass 1. Absinthe Glass 14. Squall/Huricane Glass - is used to serve absinthe liqueur ▪ is used to serve specialty cocktails -it is an anise flavored spirit derived from botanicals 15. Wise Goblet including flower leaves of Artemisia together with green ▪ is used to serve cocktails in large quantity anise sweet fennel and other medicinal culinary herbs C. STEMWARE -Alcohol volume 45-74 1. California Cocktail -Proof 90- 148 -is used to serve specialty cocktails 2. Banquet Goblet -A style of stemmed cocktail glass ranging from - is used to serve water approximately 2. 5 ounces to 3.5 ounces which predated 3. Brandy Inhaler the conical cocktail glass variants ▪ is used to inhale brandy -California Martini- Red wine, Vodka, dark rum ▪ is used to inhale brandy 2. Champagne Saucer ▪ Is a pear-shaped glass which is ▪ is used to serve champagne and other sparkling for fast narrow at the top to intensify the aroma of brandy, cognac, drinker bourbon. 3. Champagne Tulip 4. Brandy Snifter ▪ Is used to serve champagne and other sparkling for slow -is used to sniff brandy drinker. -Is a stemware a short-stemmed glass has a wide bottom ▪ Is also served in a tulip glass. The white wine tulip is and relatively narrow top it is mostly used to serve brown distinguishable from the champagne flute by its wider liquors such as bourbon, whisky, and brandy. flared body and mouth. 5. Cordial Glass ▪ The best glass to serve Champagne ▪ is used to serve cordials or liqueurs and rainbow 4. Chardonnay Wine Glass cocktails -is used to serve chardonnay wine. 6. Dutch Brandy Glass -Is used to serve chardonnay wine. ▪ is used to warm brandy before drinking -The glass has a larger bowl so the drinker can better 7. Footed High Ball smell the complex aromas. It also has a wider rim to direct ▪ is used to serve juices soft drinks tea and other cocktails the wine to the edges of the tongue, so the wine's sour and 8. Footed Pilsner Glass acidic flavors are accentuated. ▪ is used to serve beer in can or in bottle 5. Cocktail Glass 9. Footed rock glass ▪ is used to serve martini cocktails or other cocktail drinks -is used to drinks on the rocks 6. Champagne Flute -16 oz. A short, round so called "rocks" glass, suitable for ▪ is used to serve specialty cocktails cocktails or liquor served on the rocks, or "with a splash". ▪ A style of stemmed cocktail glass ranging from Typical Size: 8-10 oz. approximately 2.5 ounces to 3.5 ounces which predated 10. Frappe Glass the conical cocktail glass variants ▪ is used to serve frappe ▪ California Martini- Red wine, Vodka, dark rum 11. Irish Coffee/MUG 7. Ice Wine Glass ▪ is used to serve irish coffee cocktail -is used to serve ice wines -Is used to serve ice wines 12. Parfait Glass -Can be served chilled to around 55 degrees, or at a -Is a wine with a large amount of mouth-drying tannins, “room” temperature of 70 degrees. If serving during the and it is known to be full-bodied, which means it feels winter months or at a holiday table, some people will heavy in your mouth; the wine features flavors such as warm it up like hot cider. berries, pepper, tobacco, and even smoked meat. 8. Margarita Glass 19. Sour Glass ▪ is used to serve margarita cocktail in particular and other ▪ is used to serve sour cocktails cocktail drinks. 20. White Wine Glass 9. Merlot Wine Glass ▪ is used to sere white wines ▪ is used to serve merlot wines D. BEER MUG ▪ Is used to serve merlot wines. 1. Beer Schooner ▪ is a dark blue colored wine grape that is ▪ is used to serve draft beers in large quantity used as both a blending grape and for varietal wines 2. Beer Mug 10. Pinot noir wine glass ▪ is used to serve draft beers ▪ Is used to serve pinot noir wines. Holloware ▪ Pinot noir is a dry light bodied wine ▪ This is a term used for metal or ceramic containers of ▪ Pinot noir is more acidic than other red wines which food when brought to the guest’s table from the kitchen. makes smooth and easy to drink. 1. Table Service 11. Poco Grande Glass 2. Cocktail Service ▪ is used to serve pina colada cocktail and other specialty 3. Special Tableware drinks Other Food Service Equipment's 12. Red Wine Glass Food tray ▪ is used to serve red wines A tray is a flat dish or container that's used to carry or 13. Riesling Glass serve food. ▪ is used to serve riesling wines Bar tray ▪ Is a perfect for balancing the highly acidity and residual Is a flat, round tray specially designed for carrying sugar of fruit white wine glassware. Also known as a waiter's tray, they are most 14. Sauvignon Glass commonly used by waiters and bar staff -is used to serve sauvignon wine Banquet tray with stand -Sauvignon wine is a white wine grape originally from ▪also known as Oval Tray Western France. ▪Stand allows servers to place trays of food on a -The primary fruit flavors of sauvignon are lime, green convenient and reliable stand while they serve their apple, passion fruit and white peach guests. -Dry wine type Stainless pitcher 15. Sherry Copita Stainless steel water pitchers are designed to keep drinks ▪ is used to serve sherry wines in particular colder for longer and to look fashionable at your beverage ▪ is a small stemmed glass ideal for drinking sherry and station or buffet line. commonly used for tasting spirit such as whiskey Sauce boat / gravy boat 16. Sherry Wine Glass Is a boat-shaped pitcher in which sauce or gravy is served. -is used to serve sherry wines in particular It often sits on a matching plate, sometimes attached to the -Sherry wine is 45 wine made from white grape pitcher, to catch dripping sauce. -has a sweet aroma and golden color Tea -17% alcohol volume. Is a tool that allows you steep full leave loose tea leaves 17. Sherry/Port Wine Glass instead of suing tea bags ▪ Is used to serve sherry or port wine or other fortified Coffee plunger wines. Allows the coffee to brew without being exposed to ▪ Is a wine to which a distilled spirit, usually brandy, has pressure or the boiling process. been added. Salt and pepper shaker 18. Shiraz Wine Glass Helps you to add the right amount of to your food, not less -is used to serve shiraz wines and not more. -Is used to serve shiraz wines. Escargot Is a dish consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people in Germany, Great Britain, Italy, Portugal, Sardinia, and Spain. Plate cover A cover, hood, or head used to close in or cover over the end or top of a receptacle, chamber, or section of a structure. Bud vase Is a small, narrow vase with the purpose of holding a single flower or small bouquet, usually young flowers and buds in the early spring. Large Equipment Warming racks Air Dry for Plates Gueridon trolley -Is a moveable trolley which food be carved filtered flambed or prepared or seved. -Primarily used to cook food items commonly flambe or saute process. -Flambe- cooking procedure which alcohol is added Serving trolley It is used for carving Joints of meat of guest's table. The main function of carving trolley is to act as an aid to selling. The Carver also was known as the trancheur is responsible for the carving done at the buffet table and on the carving trolley.