Unit 03

FOO
D SERVICE
EQUIPMEN
TS
Food Service
Equipment
In this chapter you will learn:
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
Equipment
Category
Furnitu
re
Furniture
• Following table shows the table
sizes and their capacities
1. The Standard height of a

dining table is 30”
Furnitu
re
•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 colours
•Moulded PVC chairs - suitable for
cafeterias and low budget eateries
Furnitu
re
• 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’’
Furnit
ure
• High Chairs and booster Seats : Used for
children. They are available in variety
of finishes and colours.
• Banquet Tables: Used in function
catering and are available in many
shapes and sizes. The Common ones
are long and round tables.
• The size of commonly used long table is
6 x 2 ½’ and 8 x 2 ½’
Furnit
ure
• Banquet Chairs: are used during function. These are
available with arms or without arms. The chairs should
be stackable, comfortable, strong , and sturdy
• 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’.
Furnitu
re
GLASSWA
RE
Glassware refers to glass and
drinkware items
The term usually refers to the
drinking vessels, unless the
dinnerware is also made of glass.
Glassw
are
• Glassware is classified into the following
according to their parts
– 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.
glass, white wine Presentati
glass, Champagne saucer etc
The stem connects the bowl with the
by Edgar Ds a
Glassw
are
1.Collins Glassware
A Collins glass is a glass tumbler,
holding 350 ml, used to serve a
mixed drink, named after Tom
2.Highball
Collins . 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
Glasswa
re
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
Glasswa
re
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

Glasswa
re
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,
Glasswa
re
Tulip Glass:
A tulip glass not only helps trap
the aroma, but also aids in
maintaining large heads,
creating a visual
Cocktail Glass: effect
A cocktail glass, martini
glass is used to serve
cocktails such as Martini’s
Glasswa
re
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
Presentation by Edgar Dsouza
Glasswar
e
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,
Glassware
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.
Glasswa
re
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
Glasswa
re
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
Tablew
are
Tableware refers to flatware,
cutlery, and hollowware
 Flatware means all forms of
spoons and forks
 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
 Hollowware refers to all tableware
Presentation by Edgar Dsouza
Silverw
are
Silverwar
e
Silverw
are
CROCKE
RY
CROCKERY
• Sideplate: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.
CROCKERY
•Cereal/ sweet plate: 13 cm (5 in)
•Teacup and saucer: 20 cl
•Coffee cup and saucer
(demitasse):10 cl
• Tea Pot
• Coffee Pot
CROCKERY
• Ashtrays
• Egg cups
• Soup bowl/cups
• Platter (oval
plate)
• Sauce boat
• Milk jug
CROCKER
Y
• Hot water jug
• Creamers
• Consomme cups and
saucer
• Sugar basin
• Cereal Bowl
• Cruet Set
CROCKER
Y
• 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.
•
CROCKER
Y
• Table cloth:
– All tables with wooden top are covered with tablecloths
– The colour of the cloth must blend with colour 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
Linen
Linen
• Napkins
– Napkins are used for guests’ use,
folded and kept either in the glass,
on side plate , or in the centre of the
cover. (18-20 in)
– The folded napkins are kept in the
glass for the dinner, and on side
plates or at the centre of the cover
for lunch. However this is not
followed rigidly.
Linen
• Slip Cloth : It is
used over the table
cloth (1m x 1m)
• Waiter’s Cloth : It is
used by waiters
during the service for
wiping the edges of
the dishes and for
carrying the hot
dishes
Linen
• 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, rexin
Linen
•Satin Cloth: It is draped around
the front side of the buffet
table to cover the legs and to
make the buffet counter
attractive.
•Buffet Cloth:ItBuffet
is available
cloths in
of
attractive
various sizescolors.
are used for
covering the buffet
•Tea Cloth: tables.
It is used for
wiping cutlery and
crockery. The cloth should
be lint free and changed
Top 10 Things To Know About
Foodservice Equipment Upkeep
1) Follow manufacturer suggested daily
maintenance:
a. Dig out your Operators Manual and train
yourself and your staff on how to properly
maintain your kitchen equipment. It will work
better for you and have a longer service life.
You’ve invested in the equipment, now invest
in the time to care for it and make it last.
2) Never hose down any equipment or
floors next to equipment:
a. Water dripping into control boxes can short
out components and cause you unnecessary
Foodservice Equipment Upkeep:
3) Call your service agency as soon as a problem
appears.
a. The faster the small problems are fixed the less your
overall repairs costs will be throughout the year.
b. Don’t wait until FRIDAY! You know that’s when the
equipment will quit on you and you’ll be in for an
Overtime charge from your service agency.
c. If your equipment is old, looks old, acts old, start
budgeting for replacement now.
4) Know your Water Quality.
a. Water Filtration is a key factor in many equipment
types. Change Water Filters on a regular basis on all
equipment.
b. If you have to put lemon in your water to make it
5) Clean and sanitize your Ice Makers and
change water filters at least 3 times a year.
a. There are bacteria growing inside your
icemakers. Old people and youngsters are more
apt to be affected by the bacteria. Proper water
filtration and Cleaning and Sanitizing will keep
them safe and the ice tasting fresh.
6) Descale and Change water filters on
Boilers/Steam generators to extend life.
a. Steamers, Tilt Skillets, Kettles all have boilers,
which convert cold water into steam. During this
process, calcium (that white scum around the
7) Supervise and Train Kitchen staff to care
for and maintain equipment. Abuse of your
equipment will shorten its optimum service
life.
a. Don’t allow staff to abuse the equipment. Make
sure someone is in charge of the crew. Standing
on oven doors, ramming carts into temp controls
etc. will cost you a lot of money that you should
never have to spend. If you have an employee
who can’t appreciate your equipment, replace
him/her. It’s cheaper than the continuing repairs.
8) Check temperatures on dishwashers
Foodservice Equipment Upkeep
9) Avoid garbage disposal repairs.
a. Clean all garbage of paper, wrap, plastic
utensils etc. before running
disposer.
b. Most disposer issues are caused by
silverware or other banned items jamming it.
10) Call your service agency…
…if proper maintenance is an issue, then get
a Maintenance Contract. It will save you
money in the long run. Proper Maintenance of
your equipment pays back in so many ways,
not just the dollars saved in repairs.

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FOO

1. The Standard height of a

• Sideboard : It holds all the necessary cutlery,

Beer Stein/ Beer Mug: A beer stein

White Wine Glass:

Champagne Saucer:The champagne

Water goblet:Mainly water is

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