FOOD SERVICE EQUIPMENT

EQUIPMENT CLASSIFICATION,

1. CHAPTER 3 FOOD AND BEVERAGE SERVICE AREA & EQUIPMENT BY: MUMTAZUL ILYANI

2. EQUIPMENT CLASSIFICATION Fixed equipment: Furniture, floor, wall, ceiling Mobile equipment: Includes all trolleys or carrying stations Circulating equipment: Linen, glassware, chinaware, tableware

3. DESIGN AND PURCHASING FACTORS The choice of furniture and its layout and the linen, tableware, small equipment and glasses will be determined by factors such as: The types of clientele expected The site or location of the establishment The layout of the food and beverage service area The funds available The types of service offered

4. SERVICE AREA Front-of-house service areas are some of the busiest of a foodservice establishment especially during the service periods, such as bar area and dining area. There are service area behind the scenes, known as back-of-house areas. These areas includes stillroom, hotplate, and wash up.

5. 1) STILLROOM Provides items of F&B for the service of a meal that are not catered from other department such as kitchen and pastry. In large establishment supervisor will in charge the stillroom . Responsible for the ordering of supplies from the main dry goods store and the effective control of these items when issued to the various departments. Equipment including: R efrigerator for storage of milk, butter and fruit juices Hot and cold beverage making facilities Large double sink for washing up purposes Toasters and cutting board Storage space for small equipment such as crockery, glassware and cutlery Storage cupboard for dry items such as kitchen towel papers, paper cup and plates, and doilies Coffee grinding machine and ice maker

6. Two ways of controlling goods to be issued from the stillroom: Open requisition form, signed by a supervisor before the stillroom issued the items such as butter, sugar, dry crackers and cereals from dry food storage. Upon receipt of a waiter’s check, tea, coffee or any other beverage required in the necessary portion will be dispensed.

7. 2) HOTPLATE A hot plate is a portable self-contained tabletop small appliance that features one, two or more electric heating elements. The hotplate or pass is the meeting point between the service staff and the food preparation staff. The hotplates should be stocked with all the crockery necessary for the service of a meal. The hotplate should be switched on in advances to ensure all the necessary crockery is sufficiently heated before the services.

8. 3) DISHWASHING In wash-up service area, all the dirty plates, cups, and bowls are deposited, stacking them correctly and placing all the tableware in a special wire basket or container in readiness for washing.

9. 4) BAR AREA The bar may be situated within a food and beverage service area and dispense wine or other alcoholic drinks to customers. The term bar refers to the countertop and area where drinks are served.

10. To provide an efficient service of the different types of drinks such as cocktails, wine , and making non-alcoholic fruits cocktail must have suitable equipment.

11. SERVICE EQUIPMENT Food and beverage service equipment may be divided into glassware, chinaware and tableware which are further subdivided into flatware, cutlery and hollow ware.

12. GLASSWARE Glassware refers to glass and drinkware items used to set a table for eating a meal. The choice of the right quality glass give satisfaction to the consumer. Well designed glassware combines elegance, strength and stability, and should be fine and smooth rimmed and of clear glass. A good glass should be plain and clear so that the colour and brilliance of a drink or wine can be clearly seen. Many standard patterns and sizes of glassware are available to serve each drink.

13. PARTS OF GLASSWARE

14. TYPES OF GLASSWARE 1) Red Wine Glass - have a larger, rounder bowl. A long stem will also keep the hand away from the drink in order to prevent it from becoming too warm. 2) White Wine Glass - have a smaller mouth area. This is in order to retain the lighter, more delicate notes that white wines will generally have. 3) Flute Glass - tall, thin bowl and small mouth. Sparkling wine needs even less surface area, as this will help preserve the bubbles and stop it from going flat too quickly. https://www.bottleneckmgmt.com/blog/which-glass-for-which-drink-using-correct-types-of-glassware/

15. 4) Cocktail Glass - the large mouth allows the nose of the drinker to get close to the surface of the drink and fully enjoy its scent and taste. T o serve cocktails without ice. 5) Highball Glass - used to serve ‘tall’ cocktails and other mixed drinks that contain a large proportion of a non-alcoholic mixer, and are poured over ice. 6) Old Fashioned Glass - a short tumbler with a solid base which holds around 6 to 8 ounces of liquid. Used for serving liquor “on the rocks”. https://www.bottleneckmgmt.com/blog/which-glass-for-which-drink-using-correct-types-of-glassware/

16. 7) Irish Coffee Glass - for hot cocktails such as an Irish Coffee. M ade with heat-resistant glass and has a handle attached, to enable you to hold the drink comfortably. 8) Shot Glass - small glass used to consume alcohol directly. It can also be used to pour alcohol into other glasses for mixing with water or sparkling water. 9) Mug - used to serve beers . Also known as tankard. https://www.bottleneckmgmt.com/blog/which-glass-for-which-drink-using-correct-types-of-glassware/ 10) Pilsner - a high-ball glass used to serve cold coffee, iced tea, juices, and beer.

17. 11) Cooler − It is used to serve welcome drinks or appetizers. 12) Thistle Glass − shaped like a thistle flower. It have tapered broad rims with round cups. 13) Tulip Glass − It is used to serve beer, cocktail, or mocktail . 14) Snifter − It is used to serve spirits. 15) Margarita − have a wide round dish-like cup. U sed as a cocktail, mocktail , or sorbet. 16) Goblet - It is a round glass with stem. U sed to serve wines and brandy. https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_use_of_cutlery.htm

18. CHINAWARE Chinaware is more resistant to heat than glassware. Chinaware can be found in different colours and designs which are always coated with glaze.

19. Classification of Chinaware

20. PLATE MILK JUG SALT & PEPPER SHAKER CHINESE SPOON SOUP PLATE SOUP CUP TEAPOT COFFEE CUP SUGAR BOWL SOUP BOAT ASHTRAY SOUFFLE DISH

21. TABLEWARE Tableware may be categorised as follows: Flatware denotes all forms of spoon and fork. Usually made of stainless steel. Cutlery refers to knives and other cutting instruments. Hollow ware refers to table service items such as sugar bowls, coffee pots, soup tureens, hot food covers, water pitchers, platters, butter plates and other metal items.

22. FLATWARE There are different types of spoons for serving or eating different kinds of food. The forks often accompany spoons or help independently to pick food bites. Dinner Spoon - has elongated round cup. Used to eat main course food items. Dessert Spoon - smaller than the main course peers. U sed to have desserts. Soup Spoon - has a round cup bigger than that of the table spoon. Tea/Coffee Spoons - smaller than the dessert spoon. Used to stir tea or coffee. Sugar Spoon - has a flower shaped round cup.

23. FLATWARE Ice Cream Spoon - small spoon with flat rim to cut the right amount of ice cream. Salad Spoon - used in pair with salad fork. It helps mixing and serving salad efficiently. Serving Spoon - spoon with large round cup designed to serve stews and rice. Dinner Fork - a fork with four tines. Same length with dinner spoon. Dessert Fork - smaller than the main course peers. U sed to have desserts. Deli (Fruit) Fork - has two tines. H elps to pick thinly sliced food such as fruit slices. Cake Fork - designed for eating pastries and other desserts. Has three tines . Roast Fork - It has longer and stronger tines that help to hold and pick large meat.

24. CUTLERY The knives are used to portion the food. Dinner Knife - sized between 9 ½ and 10 inches . It is used to cut and push food. Dessert Knife - can be used for dessert, fresh or candied fruit . Butter Knife - has a rounded point - not scrape the bread while spreading butter Steak Knife - feature serrated blades and wooden handles. Use to cut steak. Fish Knife - has a wide, flat spatula blade and a sharp point Cake Knife - a flat and triangle shaped and used to cut pieces of cake

25. HOLLOW WARE Metal tableware such as sugar bowls, milk jug, coffee and tea pots , soup tureens, hot food covers , water jugs, platters , sauce boat, and other items that go with the dishware on a table . These containers are either made from metals such as copper, brass, or stainless steel.

26. DISPOSABLES Disposable food packaging comprises disposable items often found in fast food restaurants , takeout restaurants and kiosks, and catering establishments. Food serving items for picnics and parties are very similar. Typical disposable foodservice products are foam food containers, plates, bowls, cups, utensils, doilies and tray papers. Throwaway packs of knives, forks and spoons are more convenient and hygienic where the turnover of custom is very high over short periods of time. It eliminates delay at service points here the speed of washing-up is inadequate.

27. The main varieties of disposables available are generally used as follow: Storage and cooking purposes – foil tray, foil pans Service of food and beverages – plates , knives, forks , cups Décor – napkins, tablecloth, slip cloth, banquet roll, place mats Hygiene – wipes Clothing – aprons, chef hats, gloves Packaging – for marketing and presentation purposes

28. There has been considerable growth in the use of disposables or throw away as they are sometimes called and this is due to a number of factors: The need to reduce cost The difficulty of obtaining labour for washing up To reduce the high cost of laundering Improved standards of hygiene Breakage cost minimization Reduction in storage space required The development of fast-food and take away operations

29. TABLE The size and shape of tables depends entirely on the availability of space and the kind of service offered. Normally three types of tables are used. They are round, rectangular and square . Commercial table tops come in a variety of materials: wood, metal, stone, tile and melamine. Many restaurant table tops are available with edged finishes to prevents cuffs and dents.

30. CHAIR Chair are available in various shapes, colours and sizes to suit all occasions. Because of the wide ranges of style, chairs come in varied height and width. However the dimension of chairs should be relative to table dimensions . Arm Chair - Typically found at the head of a table, can have a formal feel. Armless chair - Generally sit along the side of a dining table in casual dining rooms .

31. Banquet chair - Durable steel frames, great for high-volume establishments like convention centres and large event venues . P arsons chair - It can be upholstered in fabrics ranging from linen to leather and patterned or tufted . Shaker dining chairs - have simple , straight vertical and horizontal lines and are made of wood. Windsor chair - features spindle legs and back . The back can be bowed or hooped. This traditional style chair can have a casual or country feel.

32. SIDE STATION The side station is also called the dummy waiter . 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 enroute 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.

33. 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.

34. TROLLEY The various trolleys used in the food and beverage service outlets are: 1) Gueridon Trolley A small mobile trolley that can be placed alongside the guest's table. It consists of one or two burners, a gas cylinder and a work and storage space for plates and cooking equipment. The food is cooked in front of the guest's table. Only skilled and well trained waiters are allowed to handle this service as there is the risk of spoiling food by overcooking it, and of the flame causing a fire in the premises.

35. 2) Room Service Trolley It is used for the service to guests in their rooms. The waiter sets up the meal and covers on the trolley and wheels it into the guest's room. This trolley may also be used as a dining table in the privacy of the guest's room. Beneath the trolley top, provision is made for mounting a hot case to keep the food warm.

36. 3) Dessert Trolley This trolley serves as a visual aid to selling desserts . Guests are more likely to order a dessert if they can see what is available, particularly if it is well presented. Some dessert trolleys are refrigerated. This trolley has several shelves and the bottom shelf is reserved for plates, cutlery, linen and other service equipment. A glass or transparent trolley top makes it easy for guests to select a dessert of their choice.

37. 4) Hors d'oeuvre Trolley A hors d'oeuvre is the first course of a menu usually consisting of a selection of small items of egg, fish, meat, fruit and vegetables in dressings. This hors d'oeuvre trolley is used to carry variety of appetizers. The containers holding appetizers are placed over ice .

38. 5) Carving Trolley It is used for carving joints of meat at a guest's table. Used to keep cooked meat warm and to provide sufficient space for meat to be carved and plated.

39. 6) Liquor Trolley Used for displaying and serving beverages. The trolley is made of solid wood. The trolley is a small table-style cart on wheels which is taken from table to table in the restaurant prior to customers having coffee.

40. LINEN Linen is a material made from the fibers of the flax plant. Most linen are made of cotton, various synthetic materials , or blends. The main items of linen normally found in a restaurant are : tablecloths slipcloths buffet cloths trolley and sideboard cloths waiter’s cloths or service cloths

41. 1. TABLE CLOTH Made from cotton or linen are not only more absorbent but also last longer. The fibers don't 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 . 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.

42. 2. TABLE CLOTH 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 1 metre square approximately.

43. 3. NAPKIN OR SERVIETTE 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. Napkins may be of the same colour as tablecloths, or in a colour 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.

44. 4. Waiter’s Cloths A 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: Carrying hot plates Final polishing of plates Wiping small spills Brushing crumbs onto a service plate Wiping the undersides of the plates before placing plates on the table Also used by every waiter as protection against heat and to keep uniforms clean.

45. EQUIPMENT HANDLING To prevent breakage, be conscious of the rules of equipment handling. Breakages are usually caused by the following factors: Mechanical Impact: results from object-to-object collision. This is induced by stacking of glassware and chinaware, picking of glasses in bouquet, overloading of trays, putting cutleries inside glasses. Thermal Shock: result of sudden change of temperature. This happens when hot water is placed inside a chilled / cold glass and vice versa, or heating chilled bowl in a microwave. 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 or using knives for opening cans . 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. Environmental Factors: greasy /wet floor, slippery floor, broken tiles, blind doors.

46. 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. Buss out glasses separately from chinaware. Avoid overloading trays and buspans .