basic food & beverage theory level 1 table ware in service1

Hospitality, Food & Beverage Service

1. F&B Service Equipment FOOD & BEVERAGE SERVICE THEORY Novny A.S 2022

2. Nama Mata Kuliah - Kode Mata Kuliah TUJUAN PEMBELAJARAN

3. TIMELINE No. Slide Total Jumlah Slide 1 7 6 5 4 3 2 Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Nama Mata Kuliah - Kode Mata Kuliah

4. TIMELINE No. Slide Total Jumlah Slide 8 14 13 12 11 10 9 Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Lorem ipsum dolor sit amet , consectetuer adipiscing elit , sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat . Nama Mata Kuliah - Kode Mata Kuliah

5. No. Slide Total Jumlah Slide Tableware in Services • Linen – a collective term for tablecloths, overlays, flouncing and napkins of different shapes or sizes. • Glassware – a collective term for glasses of all sizes and shapes, which are used to serve the customer’s drinks. • Cutlery – a collective term for eating utensils such as knives, forks, spoons etc. • Crockery/China – a collective term for plates of all sizes and shapes, which are used to serve the customer’s meal and includes cups, pots, vases and cruets. Nama Mata Kuliah - Kode Mata Kuliah

6. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Types of Crockery Bone china This very fine, hard china is expensive. It can be made to thicker specifications for hotel use. Only a few of the top-class hotels and restaurants use it. Stoneware This is a natural ceramic material traditionally made in the United Kingdom and fired at a very high temperature, about 1,200 °C–1,315 °C (2,200 °F). It is shaped by traditional handcrafting techniques so there are a wide variety of shapes and finishes available, from matt to a high gloss glaze . Porcelain   This is of a different composition with a semi-translucent body, normally cream/grey, and has a high resistance to chipping.

7. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Crockery & Sizes Side plate: 15 cm (6 in) diameter Sweet plate: 18 cm (7 in) diameter Fish plate: 20 cm (8 in) diameter Soup plate: 20 cm (8 in) diameter Joint plate: 25 cm (10 in) diameter Cereal/sweet bowl: 13 cm (5 in) diameter Breakfast cup and saucer: 23–28 cl (8–10 fl oz ) Teacup and saucer: 18.93 cl (6 2⁄ 3 fl oz ) Coffee cup and saucer (demi- tasse ): 9.47 cl (3½ fl oz ) Teapot: 28.4 cl (½ pint) 56.8 cl (1 pint) 85.2 cl (1½ pint) 113.6 cl (2 pint) • consommé cup and saucer • soup bowl/cup l platter (oval plate) • salad crescent • egg cup • butter dish • teapot • hot water jug • coffee pot • milk jug • cream jug • hot milk jug • sugar basin • salt and pepper pots . Although crockery has been the traditional medium for presenting and serving food, there is now an increasing trend to use contemporary styles of glassware instead.

8. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Chinaware This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups and saucers, soup spoons, vases, and ash trays made using a translucent ceramic material.

9. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Hollowware This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These containers are either made from glass or metals such as copper, brass, or stainless steel.

10. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Glassware This consists of articles made of fine glass. Glassware includes jugs, pitchers, drinkware , ash trays, vases, and similar articles.

11. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Glassware The glasses and tumblers come in a wide variety of shapes and sizes. They are either footed with stem or non-footed. They can also be high-ball or low-ball. Some of the widely used shapes are: • Cooler: It is used to serve welcome drinks or appetizers . • Flute: It is a glass with a long cup and is mainly used to serve champagne . • Goblet: It is a round glass with or without stem. The goblets with stem are used to serve wines and brandy. A non-footed version is used to serve whisky . • Margarita: It is a variant of goblet with a wide round dish-like cup. Margarita is used as a cocktail, mocktail , or a sorbet glass . • Mug: It is used to serve beers . • Nonic Glass: It is a tall glass with a broad rim. It is used to serve beers . • Pilsner: It is a high-ball glass used to serve cold coffee, iced tea, juices, and beer. A pilsner can support beers or aerated drinks gracefully . • Pint: It is a glass used to pour distilled alcohol into other glasses. • Shot Glass: It is a small glass used to consume fermented or distilled alcohol directly. It can also be used to pour distilled alcohol into other glasses for mixing with water or sparkling water . • Snifter: It is used to serve spirits . • Thistle Glass: Its silhouette is shaped like a thistle flower. These glasses have tapered broad rims with round cups attached to a stem and disk. It is used to serve ales and aerated drinks . • Tulip Glass: It is used to serve beer, cocktail, or mocktail .

12. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Glassware

13. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Silverware The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are made from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns. Silverware includes spoons, forks, knives, hollowware, drinkware , tongs, ice bucket, and a salver.

14. No. Slide Total Jumlah Slide Nama Mata Kuliah - Kode Mata Kuliah Stainless steel Stainless steel resists scratching far more than other metals and may therefore be said to be more hygienic. Although it does not tarnish it can stain. Special cleaning products for stainless steel can be used to keep stainless steel looking clean and polished, for example there is a commercial powder that is applied with a wet sponge or cloth and rubbed on the surface before being rinsed off.

15. No. Slide Total Jumlah Slide Heavy Equipment Indoor Furniture It mainly consists of tables, chairs, push-down chairs, racks, and lockers . Outdoor Furniture It needs to be sturdy as well as attractive. It includes coffee tables and chairs, bar chairs, dining sets, day beds, loungers, hammocks, and swings . Fixtures and Fittings A fixture is any item bolted to the floor or walls. For example, air conditioners, electric plugs, sinks and toilets, art pieces, and television screens mounted on wall are fixtures. A fitting is any free standing item or an item that can be hung by a nail or hook. For example, paintings, mirrors, curtain rails, and lamps are fittings . Chaffing Dishes (Chafers ) These are food warming dishes. They keep the food warm for an adequate time and temperature. They come in two variants: electric or chafer fuel candle. Chaffing dishes are available in multiple sizes, shapes, and lids. Modern-day chafing dishes are made of light metal or ceramic with handles, sometimes covered with a see-through lid.

16. No. Slide Total Jumlah Slide Types of Spoons, Forks, and Knives • Dinner Spoon (Table Spoon): It has elongated round cup. It is used to eat main course food items. It can pick up just the right amount of rice, stew, or curry. It is always paired with a fork (with four tines) of the same length or a dessert knife . • Dessert Spoon, Dessert Knife, and Dessert Fork: These are smaller than their main course peers and are used to have desserts . • Soup Spoon : It has a round cup bigger than that of the table spoon. It is as long as a dinner spoon . • Tea/Coffee Spoons : These are smaller than the dessert spoon in length and size of cup. We use these spoons to stir tea or coffee . • Sugar Spoon : It has a flower shaped round cup. It is used to take sugar from sugar bowl of tea set . • Ice Cream Spoon : It is a small spoon with flat rim that can help to cut the right amount of ice cream. It can come in small, medium, and large sizes according to the quantity of the ice cream served and the size of the bowl. • Cocktail (Soda) Spoon: It is a drink spoon with a long handle that helps the spoon to reach the bottom of a tall glass. • Butter knife: It has short rectangular blade that is sharp on the lower side to form an edge. It is useful in cutting semi-firm pieces of butter and apply them on food items such as breads . • Salad Spoon : It is always used in pair with salad fork. It helps mixing and serving salad efficiently . • Serving Spoon : It is a spoon with large round cup designed to serve stews and rice . • Deli (Fruit) Fork : It has two tines. It helps to pick thinly sliced food such as slices of fruits . • Roast Fork: It is the largest fork. It has longer and stronger tines that help to hold and pick large meat or vegetable pieces . • Cake Knife : It is a flat, elongated triangle-shaped knife and is used to cut pieces of cake and handle it smoothly .

17. No. Slide Total Jumlah Slide Types of Spoons, Forks, and Knives

18. No. Slide Total Jumlah Slide LINEN There are many qualities of linen in present day use, from the finest Irish linen and cotton to synthetic materials such as nylon and viscose. The type of linen used will depend on the class of establishment, type of clientele and cost involved, and the style of menu and service to be offered. The main items of linen normally to be found are described below. • Tablecloths l 137 cm x 137 cm (54 in x 54 in) to fit a table 76 cm (2 ft 6 in) square or a round table • 1 m (3 ft ) in diameter l 183 cm x 183 cm (72 in x 72 in) to fit a table 1 m (3 ft ) square l 183 cm x 244 cm (72 in x 96 in) to fit rectangular shaped tables l 183 cm x 137 cm (72 in x 54 in) to fit rectangular shaped tables • Slip cloths - 1 m x 1 m (3 ft x 3 ft ) used to cover a slightly soiled tablecloth. • Napkins (serviettes) l 46–50 cm (18–20 in) square if linen l 36–42 cm (14–17 in) square if paper • Buffet cloths l 2 m x 4 m (6 ft x 12 ft ) – this is the minimum size; longer cloths will be used for longer tables • Waiter’s cloths or service cloths - Servers use these as protection against heat and to help to keep uniforms clean.

19. No. Slide Total Jumlah Slide LINEN There are many qualities of linen in present day use, from the finest Irish linen and cotton to synthetic materials such as nylon and viscose. The type of linen used will depend on the class of establishment, type of clientele and cost involved, and the style of menu and service to be offered. The main items of linen normally to be found are described below. • Tablecloths l 137 cm x 137 cm (54 in x 54 in) to fit a table 76 cm (2 ft 6 in) square or a round table • 1 m (3 ft ) in diameter l 183 cm x 183 cm (72 in x 72 in) to fit a table 1 m (3 ft ) square l 183 cm x 244 cm (72 in x 96 in) to fit rectangular shaped tables l 183 cm x 137 cm (72 in x 54 in) to fit rectangular shaped tables • Slip cloths - 1 m x 1 m (3 ft x 3 ft ) used to cover a slightly soiled tablecloth. • Napkins (serviettes) l 46–50 cm (18–20 in) square if linen l 36–42 cm (14–17 in) square if paper • Buffet cloths l 2 m x 4 m (6 ft x 12 ft ) – this is the minimum size; longer cloths will be used for longer tables • Waiter’s cloths or service cloths - Servers use these as protection against heat and to help to keep uniforms clean.

20. No. Slide Total Jumlah Slide Inventory  Management  System Estimating is the process of determining the quantity of Food, Beverage and items needed based on historical sales data and forecasted business volumes . Inventory is the process of accurately counting all existing Food, Beverage and related items in stock. Inventories should be conducted at the same time each day/week (depending on need) following the same order/routine each time. Each hotel must develop its own procedures for taking and recording inventories. Food inventories are to be recorded on the MIS Sheets. All other should be recorded in a standard

21. Nama Mata Kuliah - Kode Mata Kuliah MATERI SELANJUTNYA/ TUGAS Reminder : create a booklet (pocket book) about every week module, and make sure all week is complete on your booklet. Will collect before mid term exam (week 7) Find out your favorite restaurant and mention : Their name, location, & specialty type of restaurant Their server grooming standard Their table ware and the cookery that they used in their restaurant. Explain it in a video (min duration 3 minutes, max 5 minutes) and attach it on your e-learning. Please make sure send your task before next class.

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