FOOD AND BEVERAGE SERVICE TOOLS, SUPPLIES AND EQUIPMENT

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Food and beverage service equipment holds the utmost importance. These essential tools ensure your food is served just right and your beverages are poured with care. Each item has an important job, from plates and glasses and more.

FURNITURE

Dining room furniture is available in many shapes, sizes, materials, colors, textures, and designs. All of these f&b service equipment must be taken into account while selecting them. so that the furniture blends with the decor of the food service area. Furniture occupies most of the service area, so these should be arranged carefully for maximum space utilization.

TABLE

Restaurant tables are generally divided into two section

Tabletops: They come in an assortment of sizes and shapes, of different materials such as wood, mica, glass, and stone. Wooden tops are used in upscale restaurants as they look elegant and rich.
Tablebases: They hold posts of the tables and come in a variety of designs that are selected to best match the theme and design of the dining area. Round table bases give a roomier feel underneath.

Types of chairs used in F&B service:

Wood frame chairs: offer a distinct style and bring out a sense of tradition and class to the establishment. Wooden chairs are a favorite among steak houses, family-style, and fine-dining restaurants. The natural colors and grain in the wood add a classy and elegant accent to the theme.
Metal chairs: will typically project a more modern and sleek look than wooden chairs. Metal restaurant chairs are painted and come in a wide variety of seat cover and backrest cover options.
High chair and booster seats: High chair and booster seats are a necessity in most food service establishments and restaurants for children. High chairs are available in wood and plastic and come in a variety of finishes and colors.
Banquet chair: The chairs chosen should be stackable, comfortable, strong, and sturdy as they will be transported frequently from place to place.

CHAIRS

The standard size of chairs

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 (Dummy waiter)

Foodservice personnel will not be able to extend quick service and work efficiently without a sideboard. It holds all the necessary cutlery crockery, holloware, menu card, checks pad, accompanying sauce, that are required during service.

The following items are kept on the sideboard

Soup spoons
Fish knives and forks
Dessert spoons and forks
Large knives and forks
Service spoon and forks
Tea and coffee spoons
Underliner
Glassware
Napkins

The following items are kept on the sideboard

Sugar bowls with tongs
Cups and saucers
Cruets
Ashtrays
Paper napkins
Candle stand
Trays
Hollowares
Others

LINEN

The linen in the food service area covers tablecloths, napkins, and tray cloths. slip cloths, buffet cloths, waiter’s cloth, tea cloths.

DIFFERENT TYPES OF LINEN USED IN FOOD AND BEVERAGE SERVICE/RESTAURANT

Tablecloth: All tables with wooden tops are covered with tablecloths to enhance the dining area. Plain tables can quickly be transformed into formal dining seating with the use of tablecloths. Tablecloths are generally used in fine-dining restaurants. The color of the tablecloth must go well with the color scheme of the interior.

Napkins: These are for guest use normally kept folded at each cover and unfolded and spread on laps of guests by the service staff or by the guests themselves. Napkins are available in many attractive colors. Each restaurant uses napkins of a different color for proper control.

The standard size of napkins

18 × 18 For lunch

20 × 20 For dinner

Rose Slip cloth: It is used to cover the soiled tablecloths during operations. The size of the cloth should be adequate to cover the surface of the table with a fall of a few inches. This cloth is thin as compared to the material of the tablecloth and can be washed frequently.

Waiter's cloth: It is used by waiters extensively during service. The edges of dishes are wiped with this cloth, when necessary. While carrying dishes to the table, this cloth is folded and kept under the dish.

Tray cloth: All trays and salvers should be lined with tray cloths for better presentation and good grip for items being carried

Buffet cloth: Foodservice operations use buffet cloths of various sizes to cover the buffet tables

Satin cloth: This cloth is draped around the front side of the buffet table, primarily to cover the leg and to make the buffet counter attractive.

Tea cloth: This is used exclusively for wiping cutlery and crockery. The cloth should be lint-free and changed frequently.

CROCKERY

Crockery includes all items of earthenware or chinaware such as plates, cups and saucers, pots, vases.

The following are the different types of chinaware available in the market:

Earthenware

It is made of 25 percent ball clay, 25 percent kaolin or clay, 15 percent china stone, and 35 percent flint. The advantage of earthenware is that it is cheaper, but it is easily chipped or cracked and much heavier than

Bone china

It is made of 25 percent china clay, 25 percent china stone, and 50 percent calcium phosphate. It is strong and translucent. It looks beautiful and is very expensive. They are stronger than earthenware and less expensive compared to bone china.

Porcelain

It is made of 50 percent china clay, 25 percent quartz, and 25 percent feldspar (aluminosilicate mineral). It is vitreous and translucent, with a grey or blue tinge. It is used in oven-to-tableware dishes.

Stoneware

It is hard, tough, and vitreous crockery, fired at a high temperature. It is heavy and available in bright colors, suitable for restaurants where bright color crockery is required.

GLASSWARES

The style, quality, and sparkle of glass selected portray the profile of the restaurant. Glasses are named by the drinks served in.

Classification of glassware according to their parts :

Tumbler: It is a bowl without a stem or foot. Its sides may be straight, widened, or curved. Examples: Rock glass, old-fashioned, highball, Collins, juice glass, and so on.

Footed ware: In this type, the bowl sits directly on a base or foot without the stem. Bowls and bases may come in a variety of shapes. Examples: Cordial, Brandy Ballon, Footed Highball, etc.

Stemware: It refers to glasses that have all three parts, base, and stem. In this type, the stem connects the bowl with the base or foot. Examples: red wine glass, white wine glass, Champagne saucer, Champagne flute, Cocktail glass, and so on.

CUTLERY OR FLATWARE

These two terms are often taken to mean a catch-all for the same thing – i.e. knives, forks, and spoons (etc.); and which word you use depends on which side of the Atlantic Ocean you reside. In the UK, we say “cutlery”; in the US they say “flatware”.

HOLLOWARE

This refers to all tableware other than cutlery. This consists of containers such as serving bowls, pots, kettles, ice jugs, and water pitcher. These conctainers are either made from glass or metals such as copper, brass, or stainless steel.It includes pots, jugs, platters, a buffet dish, finger bowls, wine chiller, straw holder and etc.

OTHER FOOD SERVICE TOOLS, SUPPLIES AND EQUIPMENT

TROLLEY

Trollies are used in the F&B service department for serving as well as storing. Many hotels refer to a mobile service. It is also used in elite food and beverage outlets for serving the guests, from which a dish may be dressed, prepared, carved, and flambéed in the presence of guests near their table.

Trolley used in the gueridon service:

Hors d’ oeuvre varies trolley
Salad trolley
Food preparation trolley
Carving trolley
Flambe trolley
Sweet trolley
Cheese trolley
Liqueur trolley

CHAFING DISH

Chafing dishes are an essential addition to any F&b service establishment, they also come under food and beverage service equipment to keep food hot and ensure food safety. Chafing dishes are mostly used in the banquet department.

Types of chafing dishes :

Marmite Chafers
Coffee Chafer Urns
Standard Chafing Dishes
Disposable Chafing Dishes
Drop-In Chafers
Chafer Griddles

REFERENCES

https://www.thespruceeats.com/bar-glassware-tour-759984

https://my.boissetcollection.com/blog/anatomy-wine-glass

https://lakavwines.ie/how-the-right-wine-glass-shape-will-benefit-your-favourite-wine/

https://web.facebook.com/hospitalityguide.bd/posts/341353050744111/

https://foodandbeverageknowledge.com/9-types-of-food-and-beverage-service-equipment/

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