Food and Beverage Service Areas and Equipment PDF

LESSON 4 FOOD AND BEVERAGE SERVICE AREAS AND EQUIPMENT  LEARNING OBJECTIVES: 1. identify considerations in planning food and beverage service areas and purchasing food and beverage service equipment. 2. recognize the various types of required furniture, equipment, and linens...

LESSON 4 FOOD AND BEVERAGE SERVICE AREAS AND EQUIPMENT  LEARNING OBJECTIVES: 1. identify considerations in planning food and beverage service areas and purchasing food and beverage service equipment. 2. recognize the various types of required furniture, equipment, and linens in the food and beverage service area. 3. familiarize and classify categories of crockery, glassware, and tableware (cutlery, flatware); 4. identify the required quantities of service equipment that are essential in food service operations; and 5. discuss the importance of selection, storage, and care of various equipment.  INTRODUCTION All foods and drinks must be prepared by appropriately trained personnel and consumed in appropriate food grade areas such as following the proper procedure and safety standards. And adequate personal hygiene controls are essential for anyone preparing food, such as proper hygiene. Being Familiar also with the service equipment will help the learners to become more equipped in the appropriate service required for every customer's needs.  LESSON PROPER  Food and beverage service areas and equipment are inevitable in the food service operation's success as they create the first impression and expectations of the customers.  The creation of atmosphere complementing the theme, decor, furnishing, color, design, layout, furniture, linen, crockery, glassware, tableware, and small equipment plays a vital role in forming the guests' positive mood-elevating their dining experience.  Also, proper planning of the food and beverage What is the Equipment? Equipment encompasses all the physical resources or items which aid in enhancing the dining experience of customers. Based on the movement, these could be segregated into three categories, namely: circulating equipment, fixed equipment, and mobile equipment. 1.Circulating equipment 2.Fixed equipment 3.Mobile equipment Factors to Consider in Planning Food and Beverage Service Area and Purchasing Food and Beverage Equipment  The service equipment found in the service area includes furniture, linens, crockery, glassware, and tableware (cutlery, flatware). In planning the food and beverage service area, several factors listed below need to be considered:  the type of clientele you want to serve;  the location of your establishment;  the style of service you want to offer;  the menu and types of meal to offer;  the space, size, and layout of the food service area; and  the availability of funds. The Clientele Different clients have different needs. Clients in the business or upper-class level can pay a higher price for food and service quality. Location The location also reflects on your target clientele's profile; the quality of equipment to be purchased must be appropriate to your food service outlet location. Style of Service The choice of required equipment, crockery, glassware, and tableware depends on the style of service. Some styles of service require specific equipment. Menu and Types of Meal to Offer Menu items require preparations and necessary equipment. The design of tableware and glassware also depends on the type of food that you would offer. Layout, Size, and Space Layout, size, and space are essential in planning. A good layout can maximize space and organize the establishment, The size also determines the establishment's capacity to determine the required number of tables, chairs, crockery, glassware, tableware, and the like. Price / Availability of the Fund It is necessary to figure out the allocated budget in planning and purchasing equipment, furniture, crockery, glassware, tableware, and the like. The price of heavy equipment, high-quality furniture and linens, crockery, and crystal glassware is higher than standard equipment and furniture and melamine and stainless steel. In purchasing food and beverage equipment, the following factors need to be considered:  efficiency and durability;  maintenance cost;  availability for future replacements;  storage facility; and  the size, shape, design, and color appropriate to the theme. Efficiency and Durability In purchasing equipment, it is necessary to consider its efficiency, so it should serve its purpose. Also, the durability of the equipment is essential to reduce replacements and costs. Maintenance Cost Aside from durability, the cost of maintenance is another factor to be considered in purchasing. Some dishware require to be hand-washed and are not safe in a dishwasher. It requires more time and effort. If the establishment is a quick service restaurant, it would not be practical. Availability for Future Replacements In case of damage or breakage, it requires replacement. Sometimes it is challenging to find the same design. Some designs are not available anymore in the market. If this happens, the establishment is forced again to reinvest for a new set. Storage Facility The quantity of equipment to be purchased should require minimal space. Many food service establishment designs save space by maximizing guest usage space to provide a high return of investment. Equipment should be easy to store, preferably a folding or collapsible type. Size, Shape, Design, and Color The size, shape, design and color of crockery, glassware, and tableware should complement the theme, decor, and design of the food service outlet.  CATEGORY EQUIPMENT Furniture Sideboards, reception desk, tables, and chairs Carving trolley, cheese trolley, dessert trolley, fruit trolley, Trolleys gueridon or flambe trolley, hors d’oeuvre trolley, liquor trolley, room service trolley, salad trolley, and wine trolley Baize cloth, tablecloth, slip cloth, buffet cloth, table runners, Table Linen table napkins (serviettes), waiter’s cloth, and tea cloth Dinnerware: dinner plate, salad plate, soup bowl, cup and Crockery saucer, demitasse, bread and butter plate etc. Water goblets, wine glasses, champagne glass, beer mug, Glassware cocktail glass, Tom Collins, old-fashioned, highball, pilsner glass etc. Flatware: spoons, forks Tableware Cutlery: knives Hallow-ware: soup tureen, sauceboat, teapot, coffeepot, etc. Bud vase, table number, menu stand, cruets, ashtrays, toast Miscellaneous Equipment rack etc Paper napkins, disposable plates, cups, table mats, doilies, Disposables coasters, table rolls, gloves, spoons, forks, knives, etc. Furniture Furniture has various size and shapes made in different materials, colors, textures, and designs. selecting the furniture pipes must be carefully planned to match the food service areas’ theme and décor. most of the standard furniture found in the service area are sideboard, tables, and chairs. Sideboard/ side station/ dumbwaiter /service console The sideboard/ side station is also known as dumbwaiter or service console. This furniture helps service personnel work efficiently and makes the provision of service quick. it is equipped with drawers' shelves and compartments where crockery, cutlery, menu cards, check pads, accompanying sauces, and the like are held during service. Different establishments have different sideboard styles and designs, which depend on the following: 1. the style of service 2. the number of service personnel working from one sideboard 3. the number of tables to be served from one sideboard; and 4. the quantity of equipment that aside board is expected to hold. Reception desk It is usually located at the outlets entrance and manned by a Hostess. The hostess checks if the guests made a reservation and assists them to their designated tables. she also attends two prospective clients’ calls and logs in the table reservation details in the reservation logbook. Tables Wooden tops are used in fine dining restaurants. they are covered with a thick woolen cloth, also known as ”baize cloth”. For banquets, tabletops are usually made of wood and steel stands, Covered with tablecloths. however foldable tables are now available to the market and much easier to assemble. There are various shapes of tables, such as half- moon, Crescent, and the like, but the most common tabletop shapes are square, round and rectangular, with standard sizes and capacity. Chairs Chairs come in an assortment of shapes, colors, sizes and designs. However, the chairs dimensions must be relative to the table's dimensions. the following are the standard sizes of chairs: The average height of the chair:  from the floor to the seat is 18 inches  from the bottom to the top is 39 inches  the depth of the chair is 18 inches Trolleys Various restaurants that offer gueridon service provide numerous types of trolleys. The required equipment, layout, and design of the trolley depends on the outlets needs and budget. the bar used types of trolleys rely on their function. each trolley’s is unique. Table linen Table linens are all kinds of linens used to set the table decoratively for a meal. these are used to wipe the mouth and protect the clothes of the guests from stains. the table linen is also known as napery. Typical types of linens used in food and beverage service operations are the following:  Baize(bayz) clothe or silencer  Tablecloths/ nappe (naep)/underliner  overlay/ top cloth/ napperon(napron) / slip cloth  buffet cloth  Table runners  placemats  table napkins (serviettes)(serve et)  waiters' cloth  Tea cloth  tray cloth Crockery The crockery used in the food service industry is also termed hotel ware. It is also referred to as China. it is a collection of dishes, platters, cups, saucers, and the like. the pattern design of the crockery should compliment the establishment décor and other table accompaniments. Generally, one pattern design of crockery is used; also, it is crucial to guarantee that the same pattern the sign would be available for a future replacement. However, when the establishment has various service areas such as hotels, each outlet may have different crockery patterns, colors and designs that would suit it's décor. Providing different patterns colors and designs is also useful for easy identification and control. Types of crockery 1. bone China 2. hotel Earthenware 3. stoneware 4. porcelain Dinnerware Dinnerware refers to plates and dishes use during meals. Dinnerware sizes vary According to the design produce by the manufacturer. Storage and care of Chinaware/crockery Chinaware are extremely fragile and quite expensive they require A more delicate approach to both handling and storing. here are some effective steps to properly reserve these valuable objects: 1. Wash, rinse, and dry crockery thoroughly before storage to remove the dirt and prevent stains. 2. pile and store on shelves weed approximately two dozen each 3. store crockery on shelves at a convenient height 4. keep it covered to avoid dust 5. chippped and crack items should not be used be and should be disposed of carefully. Glassware Different kinds up drinks are served in various types of glasses called glassware. Glassware add beauty and overall attraction to the table and depicts the quality end level of the restaurant. Most glassware are now in standard patterns and sizes for easy order, quick delivery, and availability. It is designed for a specific purpose, and it's mostly named by the drinks serve in it. Selection of glassware The following points must be considered before purchasing glassware: 1. relatively durable 2. fine rim and free from air bubbles 3. ease of maintenance 4. availability of replacements 5. no cracks and chips 6. clear and well Polished 7. edges are not very sharp 8. the base is sturdy and can hold properly Glassware is mainly categorized as: 1. stemmed or footed, and 2. unstemmed or unfooted. Storage and care of glassware 1. glasses are arranged in systematic rows and stored upside down on shelves for efficient service and to avoid dust accumulating 2. For storage and transporting glassware plastic coated wire racks are used to prevent breakage 3. glass should never be stacked on top of each other In serving glassware service personnel should ensure that glasses are clean. the following are some guidelines for checking glassware before serving: 4. clean dry and free from watermarks or cloth lint 5. free from any odor and 6. not cracked or chipped Tableware Tableware is the broad term used for flatware cutlery and hollow- ware. flatware includes all forms of spoons and forks While all forms of knives and cutting equipment are called cutlery. Hallow-ware consists of all items which are used on the table during service. Tableware is made of silverplated silver stainless-steel wood or plastic available in various patterns and designs. fine dining outlets prefer to have tableware made of silver. in contrast coffee shops and other casual dining outlets go for stainless steel because of the high maintenance of silver made tableware. Selection Of Tableware The following points must be considered before purchasing tableware: 1. type of menu offered 2. style of service 3. average seating capacity and turnover ratio 4. wash up facilities 5. price 6. durability of the equipment 7. maintenance and replacements Storage Silver room or plate room can only be found in large establishments. It is a separate service area that serves as storage for the complete stock of tableware for metals' service and surplus stock for emergencies. Large crockery, such as tureens, plates, and the like, are usually stored on shelves. Each shelf is labeled to make stacking and control easier. Lower shelves are used for heavier items, while lighter items are stored on the upper shelves to prevent accidents. Small items, such as menu holders, table numbers, and the like, are stored in a drawer with green baize to avoid noise and scratching of items in the drawer. Disposables Nowadays, disposables are extensively used in all operational areas of the food and beverage service industry. The use of throwaways has seen exponential growth over the last decade, and this is mainly to reduce the operational costs and the difficulty in arranging labor for washups or the high cost involved in the laundering of reusables. The use of disposable also helps in improving the standards of hygiene and minimizes the cost of breakages. This mechanism reduces the requirement of area for storage, which becomes a highly beneficial factor in transport catering, fast foods, and takeaways. To top it all, there is a huge acceptability of disposables among the consumers because of hygienic standards, attractiveness, and presentability. Types of Disposables On the basis of their usage, disposables can be classified into the following categories: 1.Disposable crockery and tableware - e.g., plates, knives, spoons, and the like 2.Disposable storage and cookware - e.g., containers and the like 3.Décor - e.g., napkins, tablecloths, slip cloths, place mats, banquet rolls, and the like 4. Disposable clothing - e.g. gloves, chef caps, aprons, and the like 5.Disposable wipes, napkins, and the like 6.Disposable packaging containers and the like Service Equipment and Supplies, Proper Use and Maintenance Quality service requires appropriate serving equipment and utensils. The service crew must be familiar with the various equipment and supplies for the dining service. They should also train on the proper use of this equipment to prevent breakages and damages. Service equipment and supplies in restaurant service:  Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Gueridon Use for Trolley tableside preparation in French service, and a chef prepares dishes in this trolley, where positioned beside the guests' table. Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Bussing Use to Trolley gather soiled dishes to be carried to the dishwashi ng area. Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Folding Side A portable Tray siding tray was ready to be assembled, then served at the guests' table. It is placed right beside the Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Glass Divider It uses to Rack store glasses. The divider in the rack is to prevent glass to glass contact, which can Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies China It is used Rack for racking and storage of china wares. Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Cutlery Rack Rack for cutleries. Some rack can be plugged into an electronic outlet for sanitizing Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Menu It contains a list of dishes for the selection of Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Menu stand The menu or Table stands used number to clip, and the table number used to designate the number of the table. Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Change Tray Change of and Bill the Folder customer, if any, is placed in the changed tray The bill folder is for the payment Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Vinegar The and condimen sauce ts stand stand carries condimen ts Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Sauce Contain Boat er for sauces and gravy Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Flower These Vase and decorativ Candelabr e a accessori es are placed at the center of the Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Straw The straw dispenser dispenser is used as a container for dispensing straws Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Tongs For serving ice and other items. Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Cake For Stan cake d displ ay Service equipment and supplies in restaurant service: Equipmen t and Uses Sample Supplies Salt and Container Pepper s for Shaker condimen ts. Chinaware Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Show 13” in Underlin Plate Diamete er for r starter Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Dinner 12” in For the Plate Diamet main er course Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Fish 10” in For fish Plate Diamet appetiz er er Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Salad 8” in For Plate Diamet salad er Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Bread 7” in For Plate Diamet bread er and butter Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Saucer 6” in Underlin Diamete er for r coffee Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Demitas 4” in For se Diamete espress Saucer r o single and Cup and black coffee Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Soup 9” in It is for a Bowl Diameter cream soup like cream of chicken, mushroo m, etc. Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Bouillon For clear or soup like Consom consom me Cup mé royale, clear vegetabl e soup. Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Monke For y Dish pickles , Achara , tempu ra sauce, Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Egg Contain Cup er for a Holder soft or hard- boiled egg Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Cereal For Bowl cereals like oats, Arroz Caldo, may also be used as a salad Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Oval 16” in For Platter Diamet buffet er service Service equipment and supplies in restaurant service: Chinawar Sampl e Sizes Uses e Cream/ Container Milk for milk, Container cream Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Sugar Contain Contain er for er sugar Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Coff Pot ee for Pot Coffe e Service equipment and supplies in restaurant service: Chinawar Sampl Sizes Uses e e Te Po a t Po for t Te Service equipment and supplies in restaurant service: Chinawar Sampl e Sizes Uses e Coffee For Cups / coffee, Tea tea, or cups chocola te Flatware/ Silverware Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Soup For the Spoon thick cream soup Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Teaspo For on coffee or dessert Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Long For Teaspo tea/ on halo- halo Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Demitass For e spoon espresso/ black coffee Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Dess For ert desse Spoon rt Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Serving For Spoon serving dishes in a buffet or family service Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Used for Dinner the main spoon dish when requested or substitute for a soup spoon Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Dinner For the Knife main course Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Fish Knife For fish appetizer like smoked salmon Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Salad For salad Knife like Chef salad, Caesar salad Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Butter For Knife/ spreading Spreader butter on bread Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Dinner For the Fork main course Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Fish Fork For fish appetizer Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Salad For salad Fork Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Cocktail For Fork cocktail appetizer like shrimp cocktail Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Escargot For Fork seafood appetizer like snail, mussel, shellfish Service equipment and supplies in restaurant service: Flatware/ Silverwar Uses Sample e Serving For serving Fork dishes in a buffet or family service Service equipment and supplies in restaurant service: Flatware/ Uses Sample Silverware Cake Knife For slicing and Server and serving cake. Glasses Service equipment and supplies in restaurant service: Glasses Uses Sample Water For water Goblet Service equipment and supplies in restaurant service: Glasses Uses Sample Brandy Glass used Glass for brandies like Fundador. Service equipment and supplies in restaurant service: Glasses Uses Sample Champag ne Glass For a. Flute champag ne and b. Tulip other c. Saucer cocktails Service equipment and supplies in restaurant service: Glasses Uses Sample Highball For highball Glass drinks like gin tonic, vodka tonic Service equipment and supplies in restaurant service: Glasses Uses Sample Collins For Collin Glass or Mocktail drinks Service equipment and supplies in restaurant service: Glasses Uses Sample Shot Glass For straight spirit like vodka, whiskey and gin. Service equipment and supplies in restaurant service: Glasses Uses Sample Cocktail/ For Martini Martinis Glass and cocktail Service equipment and supplies in restaurant service: Glasses Uses Sample Irish For Irish Coffee Coffee Glass Service equipment and supplies in restaurant service: Glasses Uses Sample White wine For white Glass wine Service equipment and supplies in restaurant service: Glasses Uses Sample Red Wine For Red Glass wine Service equipment and supplies in restaurant service: Glasses Uses Sample Cordial/ For cordial Liqueur or Liqueur Glass Service equipment and supplies in restaurant service: Glasses Uses Sample Beer Glasses For beer a. Pilsner b. Footed b. Mug Service equipment and supplies in restaurant service: Glasses Uses Sample Rock Glass For whiskeys, Manhattan, and other drinks served with ice Service equipment and supplies in restaurant service: Glasses Uses Sample Sherry For Glass sherries, Tio Pepe, dry sack Service equipment and supplies in restaurant service: Glasses Uses Sample Margarita For Glass margarita cocktail drinks Service equipment and supplies in restaurant service: Glasses Uses Sample Special Can be used Glass for a drink of the month, iced tea, and other special drinks such as Pina Colada. Thank you for listening!