Republic of the Philippines

Department of Education
Region III-Central Luzon
Schools Division of Bulacan
Asian Institute of Science and Technology
Plaza Naning Victoria Bldg. Baliwag, Bulacan
SENIOR HIGH SCHOOL DEPARTMENT

Food and Beverage Services

Topic session
First Quarter SY 2022-2023
Mr. Marwene R. Gonzales

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 LESSON 4

TABLE WARES/TABLE APPOINTMENTS

Learning Objectives:

At the end of the topic session, YOU MUST be able to:

1. Identify the different types of table wares/table appointments.

DIFFERENT TYPES OF TABLE WARES

Chinaware
-is a porcelain pottery originally from China. China ware is made of silica, soda ash,
and china clay baked and glaze at high temperatures to make it hard and to give it
a fine finish.

Standard types and sizes of china ware are:

• Entrée Plate – 9 ¾ ” and 10”
• Side Plate – 6 ¾ ” diameter
• Dessert Plate – 7” and 8 ½ ” diameter
• Fish Plate – 8” diameter
• Soup Plate - 8” diameter
• Soup Cup (two handles) – 7 ½
• Joint Plate – 10 “ diameter
• Salad Plate – 5 “ diameter
• Coffee Cup – 8-10 oz
• Tea Cup – 6 2/3 O
• Saucer – 6 “ diameter
• Demitasse Cup 3 ½ 0z
• Tea Pot - ½ pint, 1 pint, 1 ½ pint, 2 pint
• French onion soup 8 0z

Other Chinaware:

• Egg cup Soup Cups

• Butter dish Platters
• Bouillon cup and saucer Cereal Bowls
• Cereal bowl
• Coffee pots
• Sugar pots
• Butter dishes
• Ashtrays
• Egg cups
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Tips on Chinaware:

1. Verified if chinaware is stronger.

2. It has a high breakage rate and therefore, needs careful handling
3. It should be stored on shelves
4. It should be stacked properly so that is does not topple
5. It should be stored at a convenient height to store and retrieve to avoid accidents.
6. Is should be kept covered to avoid dust and germs.

Glassware – the raw materials used in making glass are sand, soda, and lime. It is
the proportion of each that makes different types of glass. Glassware in hotels
composition of 72 % silica (sand), 15 % sodium oxide (soda), 9% calcium oxide (lime)
and 4 % minor ingredients.

Some Tips to Glassware:

1. Empty glass container must be stored inverted in single rows with paper on
the shelf to prevent slippage.
2. Glass racks are good ways to store glassware. They are rubber lined and
have individual compartment to prevent glasses from moving in transit and
storage.
3. In a restaurant, glasses must be kept on trays with tray cloth to prevent
slippage.
4. Glasses with stems must be held by the stem and stored inverted.
5. Glasses must be held against the light to detect smudges or water spots.

Flatware (Cutlery or Silverware) – is the term for those tools in dining that help to
cut, mix and hold food in sizes and portions that are easy to eat. The flatware used
in up market restaurant is called sterling silver which consist of 92.5 % and 7.5 %
copper to harden and strengthen the silver.

Types of Flatware:
• Soup Spoons – for service of soup served in cups or soup bowls.
• Fish knives and forks – for fish and hors d’ oeuvres
• Large knives and forks – for main courses
• Dessert spoons and forks – for main courses
• Dessert spoons and fork – for desserts
• Fruits knives and forks – for fresh fruit
• Coffee spoons – for coffee
• Teaspoons – for tea, fruit cocktails, ice cream served in coupes,
grapefruit and boiled eggs
• Service spoons and forks – for transferring food from platters to the
guest plate
• Steak knife – for cutting steaks. It has a serrated edge.
• Grapefruit knife – for cutting grape fruit
• Cheese knife – for cutting cheese

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Hollowware
This is a term used for metal or ceramic containers of food when brought to the
guests table from the kitchen, such hollowware would include:

Table Service

• Soup Tureens – for soup in large in quantities to portion out into

guest soup bowls.
• Soup Bowls – ceramic bowls for individual guests. These bowls are
filled from tureens.
• Trays – of various sizes to transport glassware and hollowware.
Beverage trays are round always.
• Oval flat trays with lid – food containers from the kitchen. From this
dishes will food be portioned into guest plates.
• Water Jug – silver plated or stainless steel jugs for service of water
into guests water goblets
• Sauce boats – to present sauce on tables.

Cocktail Service

• Round Salvers platted – for the service of drinks. They are silver
plated.
• Ice buckets – to hold ice.
• Champagne bucket – to hold crushed ice to chill champagne bottle

Still Room Service

• Coffee Pots – those with long spouts to hold coffee.

• Teapots – those with shorter spouts to hold tea.
• Creamers – milk jugs
• Sugar pots – to hold granulated or cubed sugar.
• Demitasse – small cup (half cup) for serving black coffee

Special table wares

• Sugar Tongs – to pick sugar cubes from sugar pots.

• Asparagus Tongs – to pick hot or cold asparagus.
• Oyster Forks – to open oyster shells
• Finger bowls – bowls of warm water to wash fingers after a meal.
• Cruet Sets – salt and pepper dispensers in wood or stainless steel
• Ice cream Scoops – retractable spoons to portion ice cream from ice
cream tubs
• Sauce Ladles – long-handles spoons to portion soup.
• Soup Ladles – long-handled spoons to portion soup
• Toast Rack - a rack with divisions to hold toast upright
• Snail Tong – to pick snails
• Snail fork/escargot fork – a two tine fork to pick meat from snail
shells
• Fondue fork – a two-tine fork with a long handle to cook food cubes
in fondue pot of hot oil
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 • Caviar knife – a short knife to pick caviar from a caviar pot.
• Sundae spoon – a long-handled spoon to reach deep sundae glasses
• Ice cream spoon – a blunt-edged spoon to slice and lift ice cream
from an ice cream coupe.
• Pastry fork cum knife – a fork with one tine like a knife to cut and
pick pastry
• Corn on the Cob holder – a trident-shaped short fork that pierces
corn
on the cob.
• Lobster picks - a pick that reaches difficult areas of the lobster.
• Butter knife – a special knife that allow cutting, slicing and lifting of
butter from butter dishes.
• Cheese knife – it permits slicing and lifting cheese
• Grapefruit spoon – a deep-bowled the allows scooping into rounded
grape fruit.
• Nut cracker – a type of pliers that helps in cracking nut such as walnut,
almonds, etc.
• Gateaux Slice – A flat spoon that allows lifting of pantries from their
displays
• Steak Knife – a knife with serrated edge to cut thick meats easily.

Miscellaneous Tableware

• Flower vases – to hold a rose bud

• Fruit stands – to display fresh whole fruit
• Tea Strainers – in silver-plated metal
• Candle Stand – in silver or silver plated to hold one candle
• Wine Cradle – wicker basket for holding a wine bottle
• Sundae coupe – glasses to serve sundaes
• Oil and Vinegar bottles – decorative bottles placed on guest tables
• Oval au Gratin – hollowware for au gratin preparations
• Cocotte dish – for items cooked in proportions
• Jam and marmalade pots – for toothpicks
• Straw holder – for drinking straws
• Chafing Dishes – Containers heated by solid fuel for holding food on
buffet tables.
• Burners – either solid fuel or oil lit for chaffing dishes or fondue pots
• Copper pans – for use for preparing flambé items on Gueridon
• Punch bowl and ladle – for punch preparations
• Bread baskets – wicker baskets to display assorted breads.
• Ashtray – for cigarette ash
• Cake stand – to display a whole cake
• Pudding cups – for portioned pudding
• Wooden salad bowls
• Melon bowls

Service Trolleys
Trolley in a restaurant is an important part of merchandising food and beverage.
They are mobile display units that are wheeled to the table side to stimulate sales.
Details of purpose and presentation of service trolley will be discussed in later
chapters

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Types of Trolley:

• Wine Trolley
• Hors d’ oeuvres trolley
• Salad Trolley
• Gueridon Trolley
• Cheese trolley
• Pastry Trolley
• Dessert Trolley
• Fruit Trolley
• Liqueur trolley
• Bussing Trolley

EVALUATION
QUIZ NO. 4

I. True or False
Directions: Read each statement below carefully. Write T on the space
provided if the statement is true. Place an F on the line if the statement is
false.

_____________ 1. Service equipment reflects the standards of a restaurant.

_____________ 2. Service equipment is standardized for cost efficiency.

_____________ 3. Restaurant chairs must be designed to be stacked.

_____________ 4. A sideboard can have a hamper to dump soiled linen.

_____________ 5. Chinaware is less resistant to heat than glassware.

_____________ 6. Soup cups have two handles.

_____________ 7. Chinaware has a high breakage rate.

_____________ 8. A white wine glass has a shorter stem.

_____________ 9. Glassware with stems must be stored upright.

_____________ 10. Teaspoons are used when serving boiled eggs.

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 LESSON 5

DINING ROOM EQUIPMENT

Learning Objective:

At the end of the topic session, YOU MUST be able to:

1. Determine the different linen for F & B service.

2. Identify the list of standard service equipment and supplies and their uses
3. Name the different dining room equipment.

Linen

Most linen is standardized to serve the restaurants, bars, room service and
banquets. Some standard dimensions are:

Types of Linen Sizes:

• Table Cloths – Is a material used to cover tables for the dining room
36 inches square for 4 people, 46” or 54” square for 6 people, 72” 86”
or 90” long for 8-16 people.

• Placemats – It must be large enough to hold the entire place; setting

should hold the silver ware, napkin, china, edge should be at the edge
of the table.
14”x20” for each person

• Napkins – should be made of absorbent material

12”, 24” or 27” square for dinner
18”, 24” or 27” square for refreshments
22”, 24” or 27” square for dinner
18” x 20” for lunch
4”x 6” or 6” x 8” for cocktail

• Table Cloth – for formal tablecloth add 16” to 24” to both the
length and width of the table for the drop. An informal cloth needs
less than usually 10-15 inches. The only kind of table cloth that
should touch the floor is the banquet cloth.

• Silencer – a material placed on the table under the table cloth used to
avoid noise, to avoid breakage, to make the table fold beautifully.

• Place Mats – place mats should be the large enough to hold entire
place setting. But they should not overlap. Mats range in size from 12-
14 inches deep and 16-18 inches wide. They come in wide range of
colors, designs, sizes, and shapes, and are the most versatile off all
table covers.

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 • Table Runners – a newcomer to the table scene, they are found in a
wide variety of fabrics and synthetics. Usually runners are placed on
either side of the table to hold numerous place settings.

• Napkins – maybe of the same color as tablecloth, in a color that

blends with décor of the restaurant. Napkin should be spotlessly
cleaned and well-pressed.
o Napkins should be made of absorbent material.
o It should be starched, and well pressed.
o Avoid fancy folding because it becomes unsanitary
o Correct place it is at the left of the forks.

• Centerpieces - No table should be without a centerpiece.

o Finishing touches on the table to give an overall harmony.
o It can be either at the center or other part of the table to unify or
soften the dinnerware. (they provide the focal points)

• Service Tray – Used to assembling and serving food and drinks.

Kinds according to shape:

o Round tray – is a bar tray with a cork for serving and bussing beverages.
o Rectangular Tray/ Oval Tray – are designed for plated foods and other
dishes.

• Table Stand for Holding Tray - a portable folding tray where ready to
served plated food is assembled, then served at the guest table. It is
place right beside the guest table.

• Bussing Trolley – used to gather soiled dishes to be carried to the

dishwashing area.

• Glass divider rack – Used to store glasses. The divider in the rack is
designed to prevent glass to glass contact which can cause breakage.

• China Rack – used for racking and storage of china wares.

• Cutlery Rack – rack for cutleries some racks can be plugged to an

electric outlet for sanitizing purposes.

• Bread Basket – serves as container for bread.

• Menu Folder – Contains List of dishes for the selection of customers.

• Menu stand and table Number – the menu stand is where a menu is
clipped and the table number is used to designate the number of the
table.

• Change Tray and bill tray – is used for Change of the customer, if
any, is placed on this change tray. Bills are presented in the bill
folder.

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 • Vinegar & Sauce container and sauce boat – the condiment stand
carries condiments while the sauce boat is a container for sauces and
gravy.

• Flower base and candelabra – these decorative accessories are placed

at the center of the table.

• Straw dispenser and Tong – straw dispenser is used as container for

dispensing straws and a tong for serving ice and other items.

• Salt and Pepper Shaker – container for condiments.

Proper handling of Equipment:

The following are some factors can cause Breakages:

1. Mechanical Impact – result of the object to object contact. This is

induced by the stacking of glassware, picking up glasses in bouquet,
putting cutleries inside glasses, etc.
2. Thermal Shock - Result of sudden change of temperature. This
happen when hot water is placed inside a chilled/cold and abrupt of
glass wares after coming out of the dishwashing machine.
3. Improper Handling and Misuse of equipment – Using the
Equipment for a purpose it was not intended for such scooping ice
with a glass using knives for opening can, etc. Mishandling is also
manifested in the used of wrong glass racks, improper stacking of
china (decoy system not followed, over loading of trays and bus pans,
improper bussing etc.
4. Inattentiveness or Absent mindedness – accidents often occur when
service personnel are absent-minded or are inattentive in executing
service especially when they are carrying breakable equipment.

Recommended Measures to Avoid Breakages:

1. Used appropriate trays during actual service and bussing.

2. Decoy system should be followed in stacking and storing equipment.
3. Use appropriate door for entry and exit. A separate door for entering
and going out should be installed to prevent collisions which cause
accident.
4. Used appropriate glass rack. Make sure that the glasses are
conveniently, but not tightly inserted in each rack.
5. Used appropriate bussing and cleaning the (see bussing procedures)
Use of trays is advisable especially in the fine dining. Bus out glasses
separately from china ware.
6. Avoid over loading trays and bus pans.

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 EVALUATION

QUIZ NO.5

Multiple Choices: Write the correct letter on the space provided before the number.

_______1. This linen is placed across the table to hold numerous place setting and
adds beauty to the table.
A. Table cloth B. Napkins C. Table runners D. Place mats

_______ 2. is material placed on the table under the table cloth used to avoid noise
A. Table Runners B. Napkins C. Place mats D. Silencer

_______ 3. Material used to cover tables for the dining room.

A. Table Cloth B. Place mats C. Table runners D. Silencer

_______ 4. Container used for salt and pepper.

A. Sauce boat B. Shaker C. Cutlery rack D. Menu folder

_______ 5. It serves as a container of bread.

A. Basket B. Plate C. Change Tray D. service tray

_______ 6. This is a portable holding tray used as stand ready to served plated
foods.
A. Bussing trolley B. Table stand for Holding tray C. Service Tray D. China
Rack
_______ 7. This rack can be plugged to an electric outlet for sanitizing purposes.
A. China rack B. Cutlery rack C. Glass Divider rack D. bread basket

_______ 8. These are decorative accessories are placed at the center of the table.
A. table Runner B. Flower base and candelabra C. Cake Stand D. Napkin

_______ 9. It contains list of dishes for the selection of customers.

A. Bill Folder B. Straw dispenser C. Menu Folder D. Change Tray

_______ 10. Used in Assembling and serving food and trays.

A. Trolley B. Cake Stand C. China Rack D. Service Tray
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