SUBJECT : HOTEL MANAGEMENT

TOPIC : FOOD & BEVERAGE SERVICE DEPARTMENT EQUIPMENT

Food service equipment includes all pieces of equipment of furniture,

cutlery, crockery, glassware, linen, etc. Largely, the efficiency of the food
service staff is dependent on the equipment available. Therefore a lot of
thought goes into the procurement of equipment to make the restaurant a
success.
This episode deals with the equipment required for the proper technical
service to be carried out under five sub headings:-
Furniture
Linen
Crockery
Tableware
Glassware
The menu is the most important aspect in deciding the service equipment.
The efficiency of the food and beverage service staff members depends on
the availability of equipment.
The considerations for deciding the selection of service equipment are:-
• Category of the establishment
• Service style
• Décor and ambience of the restaurant
• Type of clientele patronising
• Durability of equipment
• Ease of maintenance
• Ease of replenishment
• Availability of storage facilities
• Price factor and the funds available
• Design and colour to complement the theme of the outlet

I. FURNITURE :

The common furniture in the food service area are tables, chairs and
sideboards. The factors to decide the number of tables and chairs required
for the dining area will be - the area available for the guests, and other
furniture like, sideboards, cashier’s counter, etc.
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 Tables

Preference is for square and rectangular tables as tables can be joined to

accommodate larger groups of customers. In most of the restaurants the
tables are covered to give an elegant look. These table tops are covered
with ‘baize’ cloth, which is a thick felt cloth. The table cloth is spread over
the baize cloth. The advantages of using baize cloth are:-
• It protects the table top from heat of the vessels in which the
food items are brought for service
• It prevents the table cloth from slipping
• It deadens the noise of cutlery and plates
• It protects the wrist of the customers
If the table top is not covered, then the table top material should be one
which can be cleaned easily without leaving any marks of food absorption –
metal sheet, laminated surface, heavy glass or polished stone like granite or
marble.
The height of the table irrespective of its shape, should be 30inches /
75cms, from the floor

Dimensions of the tables, shape and seating capacities

S. No. Dimensions Table Shape Seating Capacity/(no. of

covers)
1. 30" square 2 covers (opposite)
2. 36" square 4 covers (one on each side)
3. 30"x48" rectangle 4 covers or 6 covers
4. 30"x72" rectangle 6 covers or 8 covers
5. 36" diameter round 4 covers or 5 covers
6. 48" diameter round 5 covers or 6 covers
7. 60" diameter round 8 covers or 10 covers

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 Chairs

Traditionally wood chairs are preferred. For comfort the chairs are
upholstered and with back support and also the seat should be long and
wide for the knees to relax.
Metal chairs can be painted colours to match the décor.
Restaurant on a low budget or informal eating places and outdoor catering
units prefer moulded chairs made of PVC or fibreglass. These are durable
and weather – proof, and can be transported and stacked saving storage
space.
Chairs can be with or without arms. Arm chairs are preferred for comfort,
in places where customers sit for longer periods e.g., conferences, seminars
or in any kind of presentations.
The dimensions of a comfortable chair used in the restaurant are Seat is 18
inches or 46cms from the ground, Depth is 18 inches, Height of the seat Is
18 inches with the backrest is 39 inches or 1 meter from the ground
High Chair and Booster seat is a very essential part of furniture in a
restaurant where children frequent. Some models of the chairs have raised
sides, for safety.
If high chairs are not available, then a few cushions are placed on the seat
of the chair, for comfort.
Sideboards / Sidestation / Dummy waiter

This is a very important piece of furniture for the service staff to work
efficiently. This is for keeping all the service equipment and linen required
during the meal time, also for keeping food to be served to the guests. Many
sideboards are equipped with a hot- plate so that food can be kept warm
during service. The top of the sideboard is polished stone, for easy cleaning.
The sideboard is also known as the “dummy waiter”, because of its
necessity in the food service area. The number of sideboards required for a
service area depends on
• The total number of covers
• Space available
• Style of service
• Different equipment and the quantity to be stored

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A sideboard maybe assigned to 6 to 8 tables or 30 covers. E.g., if a
restaurant has 120 covers, then 4 sideboards would be convenient.
Equipment kept in the sideboard are:-
• cutlery – knives, spoons and forks
• glassware
• linen – tablecloth, waiter’s cloth, cloth napkin etc.
• crockery
Sideboards have:-
• hotplate to keep the food hot during service
• shelves for different types of sauce bottles
• slots for keeping K.O.T. books, menus and tooth pick
holders The dimensions of sideboards are :-
• small sideboard – 5'x2' and height 36" – 48"
• large sideboard - 8'x2'6" and height 36" to 48"

Trolleys

Trolleys are for transporting different food from the kitchen. Room service
trolley is used, for service of food in the rooms of the guests. The food
ordered along with the appropriate cutlery, glassware and crockery are
arranged. This trolley can also be used as the table.
Bar equipment

Bar is a place designated for the sale of alcoholic beverages. The equipment
in the bar are for the dispensing of different types of cocktails and other
alcoholic beverages, in addition to the heavy duty machinery for cooling,
washing, etc.
Equipment used are Assorted glassware, Cutting boards and knives, Ice
bucket and tongs, Water jugs, Bottle coolers, Peg measures, Beverage
salvers, Ice machine, Decanters, Cocktail shakers, Refrigerators and Glass
washing machine

II ) LINEN :

‘Linen’, is a common term used for restaurant tablecloth and napkins –

regardless of the fabric used in making. In many of the restaurants, linen
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used is a ‘union’ or ‘damask’ material – which is linen mixed with cotton. It
is used to convey warmth with elegance. Many synthetic materials are
available which have better properties, but damask still conveys
professionalism. Colour of the linen materials depends on the décor of the
restaurant.

Tablecloth

Tablecloth should be larger than the table to cover. It should cover the top
and extend from the edge of the table to the seat of the chair, which is a
drop of 12 inches.
Accordingly, the measurements of the tablecloth should be the dimensions
of the table top, with an addition of 12 inches on all sides included.
Slip cloth

In addition to the ‘tablecloth’ used on the tables, ‘slipcloth’ is used for the
protection of the tablecloth. It is spread over the tablecloth, which is
usually of a different colour. Generally the slipcloth is shorter than the
tablecloth. It can be changed when dirty, without disturbing the tablecloth.
Napkins or Serviettes

These are for use by the guests at the table during meals. Each ‘cover’ has a
napkin kept folded for use by the guest. Though different attractive folds
are made, only simple folds are preferred.
Different types of napkins used in the restaurant are:-
1) Tea / cocktail napkins – 12” square
2) Lunch / dinner napkins – 21” square
Napkins may be of the same colour as the tablecloths and the colour that
blends with the décor of the restaurant. Napkins should always be cleaned,
spotless and well ironed. Crisp, freshly laundered napkins are an essential
feature of a well set table. Individual napkin should be kept for every cover
with the minimum of folds to complement the food, the table set up and the
occasion. Some popular napkin folds are – bishop’s maitre, cone, candle,
book, fan, etc.
The waiter’s cloth

This helps the service staff to handle hot dishes and hot plates. When
carrying hot dishes the waiter’s cloth is folded into a pad to protect the

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palm from hot dishes and also prevent the dishes from slipping. Care
should be taken to keep the cloth clean. The restaurant staff should never
keep the cloth over the shoulder, or tucked inside the pocket.
Tray cloth

All the service trays and salvers are covered with the appropriate sized
cloth, to prevent the equipment kept on it from slipping and also to absorb
moisture. This tray cover should be changed when soiled or wet, as the
appearance is spoiled and the guest is able to see the stained cloth.

III CROCKERY

Crockery or chinaware is made of silica, soda ash and china clay, then dry
glazed for a fine finish. Chinaware is available in different designs and
colours, sometimes coated with patterns on top of the glazedware.
Chinaware is more resistant to heat. Many hotels and restaurants have
their own designs and monograms printed on it.
The different types of chinaware available in the market are:-
Earthenware: It is made from kaolin or clay, china stone and flint stone. It
is cheaper, but is heavier and chips or cracks easily.
Bone china: This is made up of china clay, china stone, and calcium
phosphate. This is strong and translucent. Alternatives to bone china with
the same properties but less expensive are available in the market.
Porcelain: The raw materials used are china clay, quartz and feldspar. This
is translucent with grey or blue tinge.
Stoneware : This is hard, tough and vitreous crockery. This is heavier and
stronger than other chinaware.

IV TABLEWARE or SILVERWARE

All the spoons, forks, knives and dishes used in the food and beverage
service department are known as ‘tableware’. This equipment is otherwise
referred to as ‘silverware’. As silver coating of the equipment was in
practice. These equipment are referred to as ‘EPNS’(Electro Plated Nickel
Silver) from this the term ‘silverware’ came to be used. This term denotes
all equipment used for serving and eating at the table. Originally, silver

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metal was used, later coating of silver on nickel was used. Now-a-days,
good quality stainless steel is preferred.
Tableware has been further classified as :-
1) Cutlery
2) Flatware
3) Hollowware
All the above are available in stainless steel, or two – tone metal finish in
which combinations of metals are fused.
1) Cutlery
Technically, this term was used to denote the cutting equipment at
the table – e.g., the different knives used in food outlets, large knife,
fish knife, side knife, etc.
But as the usage spread, the term ‘cutlery’ came to denote all those
implements used for eating at the table, including forks and spoons.
Cutlery can be in silver, silver plated (EPNS) and stainless steel.
Silver and EPNS are not only expensive but maintenance is also
difficult as it gets scratched and wears out easily. Lot of effort goes
into giving it a presentable appearance.
Cutlery made of stainless steel, on the other hand, is easy to maintain.
The qualities of stainless steel with markings on the item as 18/8 and
12/12 are considered good. The figures denote percentage of
chromium and nickel in the alloy. These quality cutlery are made as
matt finish or shiny finish.

2) Flatware

The different forks and spoons are termed as flatware. Initially, the
tines of the forks were straight, as it was used only to hold the piece of food
for cutting or lifting while cooking. Later, when it was used for eating, the
shape most useful was adopted, i.e., the combination of the spoon and fork.

3) Spoons

Spoons have been the most popular equipment used for the purpose
of service and eating of food, particularly, the soft and semi solid
food.

Some of the spoons used in the restaurants are:- soup spoon, dessert
spoon, tea spoon, coffee spoon, ice cream spoon, etc.

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 4) Hollowware

This includes all other equipment, which are utensils such as – oval
dishes, bowls, tea and coffee pots, milk jugs, sugar bowls, butter
dishes, etc.

V GLASSWARE:

In the food and beverage outlets, a variety of glasses are used particularly
for the different kinds of drinks served – hot and cold as well as alcoholic
and non – alcoholic.

The material glass is made from silica and soda ash. Sometimes lead is
added to give the clear look.

Two different types of glassware used in the food and beverage industry
are cut–glass and plain. Plain glassware is preferred to the cut–glass
variety, because the contents inside of the glass can be appreciated better.

Glasses are named after the drinks served in them, e.g., cocktail glass,
whisky glass, wine glass, water goblet,etc.
Types of glassware

Different glassware used are :-

1. Crystal glassware : lead is added while making to give it clarity and
shine.
2. Hand blown : The molten mixture is taken at the end of the longware
and blown till the final shape is achieved.
3. Blown : Similar to hand blown glass but is made by machine.
4. Pressed glassware : The molten mix is poured into moulds, to give
shape to the glass.
5. Cut glass – The hand blown glass is cut engraved and polished.

The different parts of the glassware are -

1) Bowl – the portion into which the liquid is poured is termed the
bowl, all glassware have bowls of different capacities and shapes
2) Stem – the thin long attachment between the bowl and the base.
Sometimes the glass is without the stem then the glass is known as
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 footed glassware. Stemmed glasses are used when the beverage
served in it is of smaller quantities and chilled.
3) Base – is the stand attached to the stem. In glasses, which do not
have stem, the base or the bottom is thick and heavy to stand it
stable.

The different types of glasses are :-

1. Stem glass (Stemware)

These glasses are convenient to handle by the staff, as the stems can be
kept between the fingers and as many as 7 to 8 glasses can be carried at
one time. However breakage during handling is very high for this type of
glassware.

2. Footed glass

When the stem is short or missing and the foot is attached to the bowl, then
the glassware is referred to as footed glassware.
3. Tumbler / flat bottomed glass

This glassware consists of a bowl, with a thick base. The sides of the glass
can be straight or curved. Tall glasses in which large quantities of beverage
is served usually is the tumbler variety, as it can be held comfortably.
CONCLUSION

Food and beverage service equipment of various qualities are available to

meet the requirements of different styles of catering operations.
Equipment purchase relies on the menu of the establishment. That would
also indicate the quality of the restaurant.
It would be wise to decide to purchase equipment suitable for the outlet,
keeping in mind the comfort of usage by the customer and the staff during
service.