Bsc 1st Semester F&B Service Equipment Food & Beverage Services

F & B Service Equipment

v  Glassware

v  Chinaware

v  Tableware

·         Flatware

·         Cutlery

·         Hollow ware

v  different types of glasses and their capacity

In this lesson we shall discuss about the restaurant operating equipment’s. After completion of this lesson you will be able to understand:

ü  Food and beverage service equipment’s needed for table setting such as glassware, chinaware and table ware

ü  Furniture, fixtures and linen

ü  Safe handling of equipment’s.

The operating equipment’s used in hotels / restaurants play an important role. In a restaurant, we are using various types of service equipment’s, furniture, fixtures and linen. All of which squarely reflects the standard and style of the restaurant.

Elegant and attractive service ware, colorful and clean dishes, quality plates and glassware adds to the décor of a restaurant. However, several factors have to be considered while selecting this equipment’s.

• Standard of the restaurant.
• The type of menu and service offered.
• Décor and theme of the restaurant.
• Type of clientele.
• Durability of equipment.
• Ease of maintenance.
• Availability when stocks runs out for replacement.
• Storage.
• Flexibility of use.
• Price factors
• Industry standardization.

 Food and Beverage service equipment may be divided into:

• Glassware:   These refer to all type of glasses being used in restaurant for various

                                 purposes.

• Chinaware:  These refer to all items made from China clay material.

• Tableware: These includes the dishes, glassware, cutlery and flatware eating utensils                        (knives, forks and spoons) used to set a table for eating a meal.

Table ware may be categorized as follows:                

Ø  Flatware        :           refer or denotes all forms of spoon and forks.

Ø  Cutlery          :           refers to knives and other cutting instruments.

Ø  Hollowware  :           refer to any items made from Silver, or glass apart from                                                         flatware and cutlery e.g. Teapots, milk jugs, sugar basins, oval flats etc.

                                            

1 GLASSWARE

Glassware refers to glass 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, unless the dinnerware is also made of glass. Sand, soda, ash, limestone, and borax are raw materials used for glass making. The difference in composition of these elements is the reasons for different designs and colors in glasses. Lead is added to make the glass crystal clear.  The choice of the right quality glass is a vital element if the any drink is to be invitingly presented and give satisfaction to the consumer. Glassware also contributes to the appearance of the table and the overall attraction of the room. Well-designed glassware combines elegance, strength and stability, and should be fine and smooth rimmed and of clear glass. There are many standard patterns available to the caterer. Most manufacturers now supply hotel glassware in standard sizes for convenience of ordering, availability and quick delivery. Glasses are measured in terms of capacity by ‘fluid ounces (oz.)’ ‘centiliter (cl).’

1.1  Types of Glassware

Many standard patterns and sizes of glassware are available to serve each drink. Most glass drinking vessels are either tumblers, flat-bottomed glasses with no handle, foot, or stem; footed glasses, which have a bowl above a flat base, but no stem; or stemware, which have a bowl on a stem above a flat base. Neither a tumbler, footed, nor a stem, yard (beer) is a very tall, conical beer glass, with a round ball base, usually hung on the wall when empty.

1.2 Different types are:

1.2.1 Collins Glassware

A Collins glass is a glass tumbler, holding 240 to 350 ml, used to serve a mixed drink, named after Tom Collins. This glass is somewhat narrower, and holds less than the similar highball glass.

1.2.2Highball Glass

A highball glass is a glass tumbler, holding between 8 and 12 fluid ounces (240 to 350 mL), used to serve a mixed drink, or highball. This glass is taller than an Old-Fashioned glass, and shorter than a Collins glass.

1.2.3Shot Glass

It is a small glass used for measuring or serving up to three ounces of liquor. Modern shot glass holds a thicker base and sides than the whiskey glass.

1.2.4Pint Glass

A pint glass is a drinking vessel holding an imperial pint (568 ml) of liquid and is usually used for beer. Three common shapes of pint glass are found (conical, jug, and flared top), though others are available. Pints are considered good for serving stouts, porters and English ales.

1.2.5 Pilsner Glass

A pilsner glass is a glass used to serve many types of light beers, but is intended for its namesake, the pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 250 ml or 330 ml sizes. They are tall, slender and tapered.

1.2.6Flute Glass

A flute glass is the preferred serving vessel for Belgian Lambic and fruit beers. The narrow shape helps maintain carbonation, while providing a strong aromatic front. Flute glasses display the lively carbonation, sparkling color, and soft lacing of this distinct style.

1.2.7Goblet or Chalice

Chalices and goblets are large, stemmed, bowl shaped glasses adequate for serving heavy Belgian ales, German bocks, and other big sipping beers.

1.2.8Snifters

Typically used for serving brandy and cognac, a snifter is ideal for capturing the volatiles of aromatic beers, such as Belgian ales, India pale ales, barley wines and wheat wines.

1.2.9Tulip Glass

A tulip glass not only helps trap the aroma, but also aids in maintaining large heads, creating a a visual and olfactory sensation.

1.2.10 Cocktail Glass

A cocktail glass, martini glass, or champagne glass, or stem cocktail glass, is a drinking glass with a cone-shaped bowl (the tip of the cone forming approximately a 90degree angle in the cross section) on a stem above a flat base, used to serve a cocktail or champagne.

1.2.11Red Wine Glasses

Glasses for red wine are characterized by their rounder, wider bowl, which gives the wine a chance to breathe. Since most reds are meant to be consumed at room temperature, the wider bowl also allows the wine to cool more quickly after hand contact has warmed it. Red wine glasses can have particular styles of their own, such as:

1.2.12Bordeaux glass

 Tall with a wide bowl, and is designed for full bodied red wines like Cabernet and Merlot as it directs wine to the back of the mouth.

1.2.13Burgundy glass

Larger than the Bordeaux glass, it has a larger bowl to accumulate aromas of more delicate red wines such as Pinot Noir. This style of glass directs wine to the tip of the tongue.

1.2.14White Wine Glass

White wine glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. The narrowness of the white wine glass allows the chilled wine to retain its temperature.

1.2.15Champagne Flutes

Champagne flutes are characterized by a long stem with a tall, narrow bowl on top. The shape is designed to keep sparkling wine attractive and inviting during its consumption.

1.2.16Sherry Glass

A sherry glass is a drinkware generally used for serving aromatic alcoholic beverages, such as sherry, port, aperitifs and liqueurs, and layered shooters. An ISO-standard sized sherry glass is 120 ml.

1.2.17Pitcher

This larger container usually has a handle and a lip or spout for pouring the contents into several glasses. available in glass or plastic. Generally used for serving beer for a beer keg for draft beer.

1.2.18Old Fashioned Glass

The Old-Fashioned glass, rocks glass, or "lowball", is a short tumbler used for serving liquor "on the rocks", meaning over ice, or cocktails having few ingredients. It is named after the old fashioned cocktail, traditionally served in such a glass. A White Russian is traditionally served in the Old Fashioned Glass.

1.2.19Coffee-Mug

Almost a smaller version of the beer mug, made of thick heavy glass and used for coffee.

1.2.20 Irish Coffee Cup

A uniquely shaped glass with a handle that is used to serve any hot beverage such as Spanish coffee.

or cocoa.                                                   

1.3  Different types of glasses & their capacity (sizes):-

·         Brandy balloon / Snifter / Inhaler                          8 oz. (ounce)

·         Rolly Polly                                                             9 oz.

·         Liqueur glass                                                        2/3 oz.

·         Tom Collin                                                            12 oz.

·         Hi ball                                                                    8 oz.

·         Juice glass / Pony Tumbler                                   5 oz.

·         Old fashioned                                                        9 oz.

·         Water goblet                                                         10 oz.

·         Red wine                                                               7 oz.

·         White wine                                                            5 oz.

·         Champagne tulip                                                  6 - 8 oz.

·         Champagne flute                                                  6 - 8 oz.

·         Champagne saucer                                              6 oz.

·         Sherry copita                                                        3 oz.

·         Beer goblet                                                           10 - 12 oz.

·         German/Alsace                                                       6 - 8 oz.

·         Flute                                                                           6 - 8 oz.

·         Cocktail glasses:                                                     3 oz.

  

1.4Handling of Glassware

·         Glassware is highly fragile and most delicate and expensive, hence almost care has to be taken while handling glass equipment’s.

·         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.

·         Tumblers should not be stacked inside one another as this may result in heavy breakages and accidents.

·         The appearance of the drink mainly depends on the glass and therefore, the glass should be sparkling clean and attractive in shape and style.

·         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.

·         Glasses whether clean or dirty have to be handled by the base or stem, since the finger prints left on the glass necessitates polishing.

1.5 Storage

Glasses are normally stored in a glass pantry & should be placed in single rows on paper- lined shelves, upside down to prevent dust settling in them. An alternative to this is to have plastic coated wire racks made specifically for the purpose of stacking & storing the glasses. Such racks are also a convenient method of transporting glassware from one point to another which cuts down on breakages.    

1.6How glass is made

Glass is made up of very fine sand, called as silica, that is mixed with soda, lime, and cullet (reused broken glass bits), and heated to temperatures of nearly 1500 degree Fahrenheit. Further steps of glass manufacturing are as follows:

1.6.1Press ware:  when glass is in pliable, either super-hot form, the molten glass is blown in to its final shape by introducing air in to it, or it is pressed in to a mold to shape it. Most commercial glasses are the latter known as ‟press ware”.

1.6.2Annealing:  After glass is shaped, it is put in to a warm oven to cool slowly, which is called as annealing. The slow cooling stabilizes & strengthens the glass & removes any stress points that may have developed during shaping.

1.6.3Tempering:  After annealing, some glasses go through another step called as tempering. The cooled glass is reheated, almost to its original high temperature, and then blasted with cold air. The process ‟shocks” the glass & makes it more resistant to temperature extremes.

1.7 Types of tempering glasses are as follows:

·         Fully tempered: if glass is advertised as fully tempered, it means the entire glass underwent                a tempering process.

·         Rim tempered: it means only the rim received this extra treatment.

Most stemware is fully tempered; mugs or tumblers may be only rim tempered. A curved or barrel shaped glass is more durable then a straight sided glass.

    2. Crockery / Chinaware

China is a term used for crockery whether bone china (expensive and fine), earthenware (opaque and cheaper) or vitrified (metallized). Most catering crockery used nowadays tends to be vitrified earthenware, which is very durable and have 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, these are mixed with water to form smooth paste. This is given different shapes and fired in temperature controlled ovens to make it hard and strong and is glazed to give a fine finish. Chinaware can be found in different colors and designs which are always coated with glaze. Chinaware is more resistant to heat than glassware.

2.1 Classification of catering china:

2.1.1    Orcelain: is a ceramic material made by heating selected and refined materials, which often includes clay of kaolinite to high temperatures. The raw materials for porcelain, when mixed with water forma plastic body that can be worked to a required shape before firing in a kiln at temperatures between 1200 C and 1400 C. The toughness, strength and translucence of porcelain arise mainly from the formation of glass at high temperatures and the mineral mullite within the fired body.

2.1.2    Bone China: is another variety in which a mixture of china clay and refined animal bones or calcium phosphate is used which makes it delicate and translucent. Bone china is fine china that is very expensive.

2.1.3    Earthenware: is a popular Indian container for serving kulfi, phirni etc. produced from clay. It is fired and painted with natural red dye called Geru. The advantage of this is it gives value addition and tradition.

2.1.4    Stoneware: is a natural ceramic material traditionally made of marble, granite, green or pink marble, sandstone, red stone and rocks. It is carved with machines, into various shapes. They are polished by using fine grade diamond dressers. It is non porous and extremely durable with high thermal and shock resistance. The price is slightly higher than earthenware.

2.2 Sizes of different crockery items

There is a wide range of items available and their exact sizes vary according to the manufacturer and the design produced or asked.

Name of Dish                                                                          Size

·         Side plate (B&B Plate)                              15 cm (6-inch) in diameter.

·         Sweet plate (Dessert plate)                      18 cm (7-inch) in diameter.

·         Fish plate                                                     20 cm (8-inch) in diameter.

·         Soup plate                                                   20 cm (8-inch) in diameter.

·         Joint/ Dinner/ Full Plate                            25 cm (10-inch) in diameter.

·         Cereal/ sweet plate                                    13 cm (5-inch) in diameter.

·         Saucer                                                    4-inch diameter

·         Breakfast cup & saucer                           23-28 cl (8-10 fl oz.)

·         Teacup and saucer                                    18.93 cl (6 2/3 fl oz.)

·         Coffee cup and saucer (demitasse)        9.47 cl (3½ fl oz.)

·         Teapot                                                         28.4 cl (1/2 pint)

2.3 Some Other items of china required include:

• Salad crescent
• Hot water jug
• Milk jugs
• Cream jugs
• Coffee pots
• Hot milk jugs
• Consommé cup and saucer
• Sugar basin
• Butter dishes
• Ashtrays
• Egg cups
• Soup bowl/cups
• Platter (oval plate)

2.4 Handling 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 has a high breakage rate and, 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.

2.5 Purchasing of chinaware

The china must blend with the rest of the items on the table and also with the general décor of the establishment.  While selecting or purchasing Chinaware’s, following points should be considered:

1)    Every item of earthenware should have a complete cover of glaze to ensure a reasonable length of life.

2)    China should have a rolled edge, which will give added reinforcement at the edge. Thus, if well done, means that chipping will only occur on the under edge, which is not visible to the customer. One word of caution here is that hygiene is most important- chipped china could harbor germs.

3)    The pattern should be under rather than on top of the glaze. This will increase the life of the chinaware’s.

4)    China must be dishwasher proof.

2.6 Storage

Chinaware should be stored at a convenient height for placing on and removing from the shelves without any fear of accidents. If possible china should be kept covered to prevent dust and germs settling on it. Chinaware of different types must never be stacked on top of each other. Plates should be stored in the piles of approximately two dozen.

3.Tableware

Tableware includes all items of flatware, cutlery & hollowware 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 type and time meal as well.  The majority of food service operations use either plated silverware (EPNS) or stainless steel.

Stainless steel is increasingly used instead of silver-plated items for reasons of cost and maintenance.

(EPNS: Electroplated nickel silver, this has been the most popular variety from which knives, forks, spoons and other table appointments have been made. EPNS has quite a number of advantages like the shine can be retrieved by simple methods. It is food friendly, hygienic and aristocratic. It is said to be good for health as silver in ionized form is a great bactericide. The base metal in which plating is done is an alloy of copper, tin and nickel. The electroplating is a process in which base metal is thoroughly buffed to make it absolutely smooth and rounded surface. It is dipped in the bath of silver nitrate solution by using the item as anode and pure silver metal is also dipped and made cathode. Exact voltage ampere electricity is passed maintaining the silver nitrate solution at a particular strength. The whole process is wholly scientific. The average thickness should not be less than 5 microns, minimum 3 microns at any point of the surface. Normally 5-star deluxe hotels prefer 8-10 microns.)

 Points to be considered while purchasing tableware:

ü  The type of menu and service offered

ü  Maximum and average seating capacity

ü  Turnover rate

ü  Washing-up facilities

3.1 Tableware may be categorized as follows:

3.1.1    Flatware:  Flatware denotes all forms of spoon and fork. Flatware, especially that used by most people when they eat informally, is usually made of stainless steel.

3.1.2    Cutlery:  Cutlery refers to knives and other cutting instruments.

3.1.3    Hollowware:  It 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.

3.1.1 & 3.1.2 Flatware and Cutleries:

There is an almost unlimited range of flatware, cutlery and hollowware in use in the catering industry today. These items are necessary to give with knife, fork, spoon, flats, and vegetable dishes and lids, entrée dishes and lids, soup tureens, teapot etc.

Some of the important flatware and cutleries are as mentioned below:

• Soupspoon:                          used for serving soup.
• Fish knife:                             used for poison (Fish) courses
• Fish fork:                                used for poison (fish) courses
• Joint knife:                             used for entrée (main course) dishes
• Joint fork:                               used for entrée (main course) dishes
• Sweet fork:                            used for dessert courses
• Sweet spoon:                       used for dessert courses
• Side plate:                             used for cover layout and normally use for keeping                                                                 bread slices or any accompaniments.
• Side knife:                             kept over the side plate, generally used for applying                                                               butter or jam over bread slices.
• Asparagus holder:               used to hold asparagus spears when eating.
• Pastry slicer:                         used in sweet trolley for serving portions of gateau.
• Oyster fork:                          used with dishes made of shellfish/oysters e.g. Shellfish                                                        cocktails
• Pastry fork:                           used for afternoon teatime for having snacks and                                                                    pastries.
• Corn-on-the-cob holders:   used for holding the cob, by piercing each end of the                                                             cob.
• Lobster pick:                         used to extract the flesh from the claw of lobster.
• Butter knife:                           used to spread butter on the bread.
• Caviar knife:                          knife with a short broad blade used for spreading the                                                            caviar.
• Fruit knife and fork:               for having grapefruits.
• Ice-cream spoon:                 used for all ice creams served in coups
• Sundae spoon:                     used for ice cream sweet in a tall glass.
• Snail tongs:                           used to hold snail shell.
• Snail dish:                             the dish is round with two ears, having six indentations                                                         to hold a portion (6) of snails.
• Snail fork:                              used to extract the snail from its shell.
• Cheese knife:                       used for serving cheese from cheese board.
• Sugar tongs:                       required for cube sugar.

3.2 Storage of Tableware

·         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

·         They should be stored in cupboard or room which can be locked.

·         Cutlery and flatware may be stored in cutlery trolleys

3.3 Special Tableware

3.3.1 Silver 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

3.3.2 Asparagus Holder

The asparagus holder is a 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.

3.3.3Pastry Slicer

Pastry slicer is used for serving pastries (portion of gateau)

3.3.4 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

3.3.5 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.

3.3.6 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.

3.3.7 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.

3.3.8 Snail Dish

It is a round dish with two ears having six indentations to hold portion of six snails.

3.3.9 Skewers

A long and thin pointed rod that comes in various sizes. Skewers are made of metal (Usually made of stainless steel) 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. The best skewers are square or flat-shaped that holds food securely when moved.

3.3.10 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. The simplest is a plain metal scoop or spade-shaped utensil. Next comes one shaped like a half-globe or oval with a spring-action lever in the handle. When squeezed, the lever moves an arc-shaped blade across the scoop's interior and ejects the

 ice-cream ball. The nonstick-style scoop has antifreeze sealed inside.

3.3.11Nutcracker

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

4.Linen & Furniture

4.1 Linen

Linens are fabric goods, such as tablecloths, napkins and slip cloths. Linen is a material made from the fibers of the flax plant. Originally, many such as bed sheets and tablecloth were made of linen. Only 100 percent linen is used to make ‘damask’ material. It is identified by its woven floral design and is available in white and pastel shades. Today, the term "linen" has come to be applied to all related products (regardless of fabric they are made of) even though most are made of cotton, various synthetic materials, or blends. The main items of linen normally found in a restaurant are: tablecloths; slip cloths; buffet cloths; trolley and sideboard cloths and waiter’s cloths or service cloths.

4.1.1Table Cloths

Table linens made from cotton or linen are not only more absorbent but also last longer. The fibers don't pill or pile as easy as with synthetic table linens and they don't become shiny when exposed to an iron's heat. 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.

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.

4.1.2Slip Cloths or Naprons

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 1metre square approximately.

 4.1.3Napkins or Serviettes

A napkin or serviette is a rectangle cloth or paper used at the table for wiping the mouth while eating. It is usually small and folded. Conventionally, the 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 color as tablecloths, or in a color 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.

4.1.4 Buffet Cloths

For a buffet table, the minimum size of the tablecloth required is 2 m x 4 m.

4.1.5Trolley 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

4.1.6Waiter’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:

ü  Carrying hot plates

ü  Final polishing of plates

ü  Wiping small spills

ü  Brushing crumbs onto a service plate

ü  Wiping the undersides of the plates before placing plates on the table.

4.1.7 NAPERY SIZES

	Type of Napery	Size of Napery	Table Shape	Size of the Table
	Table cloth Table cloth Table cloth Table cloth Table cloth Naprons Serviette Serviette Waiter’s cloth	48” *48” 54” *54” 48” *72” 54” *54” 78” *78” 36” *36” 18” *18” 20” *20” 16”*16	Square Square Rectangle Round Round Square For lunch For dinner For waiters	2’6” *2’6’ 3’*3’ 2’6” *2’6’ 3’*3’ 5’ 3’*3’

4.2 Furniture

Dining area furniture can create an atmosphere the designer wishes the area to have. Dining area furniture can be very expensive. Managers must purchase furniture in a price range that fits their operating budget while keeping in mind guest expectations, the operations image, and the need of quality.

Wood is perhaps the most commonly used material in dining area furniture. Wood is strong and rigid, and resists wear and strains. Metals such as aluminum, steel, and brass are also becoming popular. Wood and glass tabletops with metal bases, a combination of different materials, also make attractive and functional furniture.                           

4.2.1 Tables: -  

Choosing a variety table shapes and sizes enhances the dining area’s appearance. Usually, tables come in three shapes round, square and rectangular. The height of the table irrespective of shape should be 30 inches from the floor level. Generally, restaurants tables are covered with baize cloth, on top of which table cloth is supposed to be laid. The baize cloth works in the following ways: -

1)    It deadens the sound of service equipment being

2)    It softens the table edges.

3)    It prevents table cloth from slipping.

4.2.1.1TABLE SIZE AND THEIR COVER CAPACITIES

S.NO	SIZE(FEET)	SIZE(INCHES)	SHAPE	COVERS
1 2 3 4 5	3 DIAMETER 5 DIAMETER 4.6*2.6 2.6*2.6 3*3	36 DIAMETER 60 DIAMETER 54*30 30*30 36*36	ROUND ROUND RECTANGLE SQUARE SQUARE	4 8 4 2 4

4.2.1.2TABLES ARE OF FOLLOWING TYPES

1)    COFFEE SHOP TABLE

2)    BANQUET TABLE

3)    LOUNGE TABLE

               

4.2.2 CHAIRS

Chairs come in enormous range of designs, materials, and colors to suit all situations and occasions. Because of wide range of styles, chairs vary in height and width.

Ø  A chair seat   is 18 inch from the ground.

Ø  The chair height from the ground to the top of the back rest is 3 feet.

Ø  The depth from the front edge of the seat to the back of the chair is 18 inch.

4.2.2.1TYPES OF CHAIRS: -  chairs are of following types.

Ø  RESTAURANT CHAIR

Ø  CRIB CHAIR

Ø  COFFEE SHOP CHAIR

Ø  BANQUET CHAIR

Ø  LOUNGE CHAIR

4.2.3 HOSTESS DESK

It is high table located at the entrance of the restaurant for the hostess to stand and receive the guest. The restaurant reservations diaries, telephone, keys of restaurant, are stored here.

4.2.4SIDE 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 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 chillers 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:

ü  The style of service and menu offered.

ü  The number of waiters working from one sideboard

ü  The number of tables to be served from one sideboard

ü  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.

                       Side station

                         Side station

4.2.5 TROLLEYS

Trolley in a restaurant are in important part for merchandising the food and beverages. They are mobile display units that are meant to optimize sales in an establishment.

4.2.5.1Types of trolleys:

There are many type of trolleys uses in the restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends on its functions. The design of a flambé trolley is different from the liqueur trolley. A wide range of trolleys is available with the diff. quality, design etc.

The various types of trolleys are:

Ø  Hors d’oeuvre varies trolley,

Ø  Salad trolley,

Ø  Food preparation trolley,

Ø  Carving trolley,

Ø  Flambé trolley,

Ø  Sweet trolley,

Ø  Cheese trolley,

Ø  Liqueur trolley

Hors d’oeuvre varies trolley: It displays 10 to 12 items of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provision for holding ice and containers. It has adequate cold half plates, necessary service gear to transfer the Hors d’oeuvre selected by the guest on the cold half plate, and the appropriate accompanying sauces, the plated food is served to the guest from his/her right – hand side.

Salad trolley: It has half plates and bowls, under plates, containers with prepared ingredients, salad dressing, and seasoning that are required to prepare the salads. Salad dressing may either be prepared on the trolley in the presence of guests or in the kitchen. Most restaurants make the dressing in the kitchen and the dressing of the salad is carried out in the restaurant.

Food preparation, Carving and Flambé trolley: These have a gas burner or flare lamp which is fixed on the trolley to the level of the top surface. Carving trolley has carving board which is placed over chafing dish during carving to retain the heat of the meat. A trolley may have single or double burner.

Cheese trolley: It has variety of cheese, cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. Surface of the trolley is normally in marble and has translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley, and then served to the guest from his/her right.

Liqueur trolley:  It has assorted glasses, measure, ice buckets, spirit and liqueur bottles, carafes, etc. It may also have cigars, cigar cutter, and a lighter.

A restaurant normally has two to three types of trolleys, mainly preparations, flambéing, and liqueur trolleys.

5. OTHER EQUIPMENT USED IN F & B SERVICE

Ø  PLATE WARMER: -  these are used to keep plates warm for service.

Ø  VENDING MACHINE: - used for dispensing of teas and coffees.

Ø  BAIN MARIE: - this is an electrically operated equipment used to keep liquid and food hot.

Ø  HOT AND COLD DISPLAY COUNTERS: - used to hold pastries, cakes, or ice creams in the coffee shop.

Ø  JUICE DISPENCES: - this is found as a part of buffet set up or stand alone for dispensing seasonal fruit juices.

5.1 FOLLOWING ARE THE DIAGRAMS OF TROLLEYS

 6. EQUIPMENT HANDLING

Management invests substantial amount in supplies and equipment. Service staffs are, therefore, expected that the equipment is handled gently and carefully. Staff should be sanitation and safety conscious. Equipment should be handled in the right spot stemmed glass by the stem, tumblers by the base, flatware by the handle. Bowls should never be held by the rim, use appropriate under liners. The thumb should never show on the plate. When setting up cutleries, as well as glassware, avoid leaving finger marks by using trays or by securing them inside a cloth napkin.

6.1 To prevent breakage, be conscious of the rules of equipment handling. Breakages are usually caused by the following factors:

6.1.1. Mechanical Impact -- results from object-to-object collision. This is induced by stacking of glassware and chinaware, overloading of bus pans and trays, putting cutleries inside glasses.

6.1.2. 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 glassware after coming of the dishwashing machines, heating chilled bowl in a microwave.

6.1.3. 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.

6.1.4. 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.

6.1.5. Environmental Factors - greasy / wet floor, slippery floor, broken tiles, blind doors.

6.2 Measures to Avoid Breakages

·         Use trays when serving and bussing.

·         Proper system should be followed in stacking and storing equipment.

·         Use appropriate door for entry and exit. A separate door for entering and exiting should be installed to prevent collision.

·         Use appropriate glass racks. Make sure that the glasses are conveniently, but not tightly inserted in each rack.

·         Buss out glasses separately from chinaware.

·         Avoid overloading trays and bus pans.

6.3 Do's and Don’ts of Equipment Handling

·         Dump ice out of the glass; preheat the glass before pouring hot water. Don't pour hot drinks in chilled or cold glasses.

·         Stack dishes according to size and kind. Never stack too high.

·         Handle stemmed glasses by the stem and tumblers by the base. Never handle glasses in bouquet.

·         Remove glass/china from bus pan one at a time. Don't unload china, glasses at random.

·         Use ice scooper for scooping ice. Never use the glass for scooping ice.

·         Never put cutlery into glasses, put them in appropriate containers.

·         Make sure of an adequate back-up supply of glassware for rush periods.

·         Always be on the lookout for cracked or chipped glassware and remove them.

·         Never allow glass-to-glass contact on overhead racks, keep distant from each other.

·         Never overload the tray / bus pan. Load only what it can conveniently accommodate.

·         Never buss glasses in the sink. Buss them directly onto divider racks.

·         Never stack glasses. Use trays and avoid overcrowding them to prevent breakage.

     

6.4 Sanitation Standards in Handling Service Equipment

·         Use clean and sanitized glasses, flatware, chinaware and other equipment for service.

·         All service equipment must be wiped dry with clean clothes to avoid watermarks. The cloths used for this purpose must be segregated from other wiping cloths.

·         Bowls should be underlined with appropriate underliner and never to be served with the finger touching the rim.

·         When serving straw serve them with their wrappers or in their respective dispensers.

·         When serving additional utensils or napkin, place them in a small plate to avoid direct contact with hand.

·         The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.

·         When setting up flatware and glasses, avoid leaving finger marks; carry them in trays or with a cloth napkin.

·         Never serve food using cutleries that have fallen on the floor.

·         To avoid contamination, food must be covered when it is not served immediately.

                                        TERMS

Cover - Setup for one guest to dine on a restaurant table is called cover.

Cruet set - Salt and pepper set.

Cutlery - Knives and other cutting implements used in dining areas.

Flatware- All forms of spoons and forks.

Hollowware - Consists of any silver items, apart from flatware and cutlery e.g., teapots. milk creamers, sugar dredgets, etc.

Hors d’ oeuvre - A small portion of flavourful food served before lunch or dinner or as the first course of the meal.

Preserves - Jam, Marmalade, honey ,etc.

Ramekin - Small baking dish for one portion. Sometimes used to serve sauces on the side.

Serviette - Cloth placed on the diners’ lap, used to protect their clothes and to wipe their fingers and mouth.

Tableware - All items of flatware, cutlery and hollowware.

Wine - An alcoholic beverage obtained from the fermentation of freshly gathered grape juice.

                            QUESTIONS

1.    What factors would you keep in mind while selecting the glassware and cutlery?

2.    What is the dummy waiter? Draw and label the parts of a dummy waiter.

3.    How does the EPNS cutlery is made explain?

4.    Explain about different trolleys used in restaurant?