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Food and Beverage Service

Restaurant Equipment

Learning
 Category of Food Service Equipment with examples.
 Types of dining room furniture, their sizes, and uses.
 Various linen and their uses, types of crockery and their
uses.
 Parts and types of glassware, their sizes, and uses.
 Meaning of cutlery, flatware, and hollowware with
examples.
 Special service equipment and their uses.

Equipment Category
1. Furniture
2. Linen
3. Crockery
4. Glassware
5. Tableware
6. Miscellaneous Equipment
7. Disposables

Furniture

Table

• Following table shows the table sizes and their capacities
• The Standard height of a dining table is 30” = 76 cm
• The size of the cover is 24” x 15” = 61 x 38 cm
• I inch = 2.54 cm

Chair

• Restaurant Chairs are available in wood, metal, and PVC
• They are available in many styles, with arms and without arms.
• Wooden chairs- Favorite in steak houses and fine dining restaurants.
• Metal chairs -provide a modern and sleek look. Available in colors
• Molded PVC chairs - suitable for cafeterias and low budget eateries

Standard size of Chair
– Height of the chair ( from floor to the seat) : 18”
– From floor to the top of the chair : 39”
– Depth of the chair : 18”

Sideboard
 It holds all the necessary cutlery, crockery, hollowware, menu cards,
check pads, accompanying sauces, etc. that are required during
service. It is also termed as a ‘dummy waiter’.

Gueridon trolley
 Guéridon is a movable service or trolley from which food can be
carved, flambéed or prepared and served

Tray Jack

Glassware

 Glassware refers to glass and drinkware items
 The term usually refers to the drinking vessels, unless
the dinnerware is also made of glass.
Glassware

Glassware Classification
 Tumbler: It is a bowl without stem or foot. Its sides may be
straight or widened. Examples Rock glass, Collins, highball,
juice glass
 Footed ware: In this, the bowl is attached to the base/foot
without stem. Examples Brandy balloon, Beer goblet
 Stemware: This type has all three parts. The stem connects
the bowl with the base. Examples Red wine glass, White wine
glass, Champagne saucer, etc.

Collins Glassware
 A Collins glass is a glass tumbler, holding 350
ml, used to serve a mixed drink, named after
Tom Collins.
Highball Glass
 A highball glass is a glass tumbler, holding
240ml used to serve a mixed drink, or
highball.
 This glass is taller than an Old-Fashioned
glass, and shorter than a Collins glass.

Shot Glass
 A shot glass is a small glass designed to hold or
measure spirits or liquor, which is either drunk
straight from the glass ("a shot") or poured into
a cocktail.
Pint 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.

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.
Beer Stein/ Beer Mug
 A beer stein is a traditionally-German
beer tankard or mug

Flute Glass
 A flute glass is the preferred serving vessel for
sparkling wines and fruit beers. The narrow
shape
 helps maintain carbonation
Beer Goblet
 Goblets are large, stemmed, bowl shaped
glasses adequate for serving heavy Belgian
ales, German bocks, and other big sipping
beers.

Tulip Glass
A tulip glass not only helps trap the aroma, but
also
aids in maintaining large heads, creating a visual
effect
Cocktail Glass
A cocktail glass, martini glass is used to serve
cocktails such as Martini’s

Red Wine Glasses
 Glasses for red wine are characterized by
their
 rounder, wider bowl, which gives the wine a
chance to breathe.
White Wine Glass
 White wine glasses are generally narrower,
 although not as narrow as champagne flutes,
with somewhat straight or tulip-shaped sides.

Champagne Flutes
 Champagne flutes are characterized by a long
stem with a tall, narrow bowl on top
Champagne Saucer
 The champagne coupe or champagne saucer is
a shallow, broad-bowled, stemmed glass,
commonly used at wedding receptions, often
stacked in layers to build a champagne tower.

Old Fashioned Glass
 The Old-Fashioned glass, rocks glass, or
"lowball",
 is a short tumbler used for serving spirits “On
the rocks”
Water goblet
 Mainly water is served in it.

Brandy balloon
 Brandy is served neat
Sherry Glass
 A sherry glass is a drink ware generally
used for serving aromatic alcoholic
beverages. Also called as Elgin glass

Glass and Size

Tableware

Tableware Classification
1. Flatware: Flatware means all forms of spoons and forks
2. Cutlery: Cutlery refers to all types of knives and other
cutting implements used in the dining area. However,
cutlery is the common term in the hotel industry to refer to
spoons, knives, and forks
3. Hollowware: Hollowware refers to all tableware other than
cutlery. Examples pots, jugs, butter dish, jugs, finger bowls
etc.

Flatware/ Cutlery

Flatware

Hollowware/ Crockery

 Side plate: 15 cm (6 in) in diameter.
 Sweet plate: 18 cm (7 in) in diameter.
 Fish plate: 20 cm (8 in) in diameter.
 Soup plate: 20 cm (8 in) in diameter.
 Joint plate: 25 cm (10 in) in diameter.

 Cereal/ sweet plate: 13 cm (5 in) in
diameter
 Teacup and saucer: 20 cl
 Coffee cup and saucer (demitasse): 10 cl
 Tea Pot
 Coffee Pot

 Ashtrays
 Egg cups
 Soup bowl/cups
 Platter (oval plate)
 Sauce boat

 Hot water jug
 Creamers
 Consommé cups and saucer
 Sugar basin
 Cereal Bowl
 Cruet Set

White Ceramic Canapé Tray
 Very stylish white ceramic Canapé Tray,
perfect for serving all kinds of nibbles,
from Sausage Rolls to Sushi, Pork Pies to
Petit Fours.
Cake Stands
 Traditional three tier cake stands perfect
for serving cakes or even small
sandwiches on.
Vegetable dishes
 Basically vegetables are served

Linen

Table Cloth
 All tables with wooden top are covered with table cloths
 The color of the cloth must blend with color scheme of the
interior
 Hotels with many restaurants may use different colored
tablecloths for each outlet for better control of linen movement
 The size of the table cloth depends on the size of the table to be
covered

Table Cloth

Napkins
 Napkins are used for guests’ use, folded and kept either in the
glass, on side plate , or in the center of the cover. (18-20 in)
 The folded napkins are kept in the glass for the dinner, and on
side plates or at the center of the cover for lunch. However
this is not followed rigidly.
 All covers must have one type of fold and all covers must
have napkins placed in one position

Napkins

Slip Cloth
 It is used over the table cloth (1m x 1m)

Waiter’s Cloth/ Waiter Napkin :
 It is used by waiters during the service for wiping the edges of the
dishes and for carrying the hot dishes.

Tray Cloth
 It is used for lining the tray for better presentation and to provide
good grip for the items being carried.
 The cloth should be changed as and when it becomes wet or soiled.
 To avoid frequent changing of cloth, rexine material may be used
which can be wiped dry

Buffet Cloth:
Buffet cloths of various sizes are used for covering the buffet tables.

Satin Cloth/ Table Skirt
 It is draped around the front side of the buffet table to cover the
legs and to make the buffet counter attractive.
 It is available in attractive colors.

Tea Cloth
 It is used for wiping cutlery and crockery.
 The cloth should be lint free and changed frequently.

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