CHAPTER-4 (F & B SERVICE EQUIPMENT Flipbook PDF
CHAPTER-4 (F & B SERVICE EQUIPMENT
FLIP PDF 657.46KB
CHAPTER-4 F & B SERVICE EQUIPMENT Familiarization & selection factors of equipments A customer’s first impression on entering the service area is of great important and their business may be gained (or lost) on this alone. The creation of atmosphere by the right choice of decor, furnishings and equipment is therefore a major factor that contributes to the success of the foodservice operation. A careful selection of items in terms of shape, design and colour enhances the overall decor or theme and contributes towards a feeling of harmony. The choice of furniture and its layout and the linen, tableware, small equipment and glassware will be determined by factors such as: the type of clientele expected the site or location of the establishment the layout of the food and beverage service area the type of service offered the funds available.
Examples of cocktail bar equipment: (1) cocktail shaker, (2) Boston shaker, (3) mixing glass with bar spoon, (4) Hawthorn strainer, (5) jug strainer insert, (6) mini whisk, (7) straws, (8) ice crusher, (9) juice press, (10) ice bucket and tongs
Examples of bar equipment: (1) bottle coaster, (2) Champagne star cork grip, (3) wine bottle holder, (4) vacu-pump, (5, 7, 9, 12) wine bottle openers, (6, 10) Champagne bottle stoppers, (8) wine funnel, (11) wine bottle foil cutter, (13) Champagne cork grip, (14) wine cork extractor
(continued) (15) appetiser bowls and cocktail stick holder, (16) measures on drip tray, (17) cutting board and knife, (18) cigar cutters, (19, 21) bottle stoppers, (20) bottle pourers, (22) crown cork opener, (23) mini juice press
Furniture Furniture must be chosen according to the needs of the establishment. Type Description of furniture Loose random Freestanding furniture positioned in no discernible pattern within a given service area Loose module Freestanding furniture positioned within a given service area to a pre-determined pattern, with or without the use of dividers to create smaller areas within the main area Booth Fixed seating (banquette), usually high backed, used to create secluded seating Chairs Chairs come in an enormous range of designs, materials and colours to suit all situations and occasions. Because of the wide range of styles available, chairs vary in height and width, but as a guide, a chair seat is 46 cm from the ground, the height from the ground to the top of the back is 1 m and the depth from the front edge of the seat to the back of the chair is 46 cm. Tables Tables come in three main shapes: round, square and rectangular. An establishment may have a mixture of shapes to give variety or tables of all one shape depending on the shape of the room and the style of service being offered. Square or rectangular tables will seat two to four people and two tables may be pushed together to seat larger parties, or extensions may be provided in order to cope with special parties, luncheons, dinners and weddings, etc. By using these extensions correctly a variety of shapes may be obtained, allowing full use of the room and enabling the maximum number of covers in the minimum space.
Example of a tray jack
ter 3 Food and beverage service areas and equipment
Examples of sideboards The actual lay-up of a sideboard depends on its construction (the number of shelves and drawers for tableware, etc.) and on the type of menu and service offered. The lay-up of the sideboard will vary according to the needs and style of service and presentation of the establishment. However, within an establishment it is preferable that all sideboards should be laid up in the same way so that staff become used to looking for a certain item in a certain place and thus facilitating speedy service. For examples of the items that may be found in a sideboard are given below:
Example of a sideboard lay-up
Linen There are many qualities of linen in present day use, from the finest Irish linen and cotton to synthetic materials such as nylon and viscose. The type of linen used will depend on the class of establishment, type of clientele and cost involved, and the style of menu and service to be offered. The main items of linen normally to be found are described below.
Crockery sizes A wide range of crockery items are available (see Figure 3.9(a)) and their exact sizes will vary according to the manufacturer and the design produced. As a guide, the sizes are as follows: Side plate: 15 cm (6 in) diameter Sweet plate: 18 cm (7 in) diameter Fish plate: 20 cm (8 in) diameter
Selection of crockery – traditional style
Selection of contemporary tableware
Tableware (flatware, cutlery and hollow-ware) Tableware includes all items of flatware, cutlery and hollow-ware and may be classified as follows: flatware in the catering trade denotes all forms of spoon and fork, as well as serving flats cutlery refers to knives and other cutting implements hollow-ware consists of any other item, apart from flatware and cutlery, for example, teapots, milk jugs, sugar basins and serving dishes.
Examples of cutlery (left to right: fish fork, sweet (small) fork, joint fork, fish knife, small (side) knife, joint knife, coffee spoon, tea spoon, soup spoon, sweet spoon, table (service) spoon). Specialised service equipment There is an almost unlimited range of flatware, cutlery and hollow-ware in use in the catering industry today. These items are those necessary to give efficient service of any form of meal at any time of the day. Everyone is familiar with the knife, fork, spoon, flats, vegetable dishes and lids, entree dishes and lids, soup tureens, teapot, hot water jugs, sugar basins and so on that we see in everyday use. Over and above these, however, there are a number of specialist items of equipment provided for use with specific dishes. Some of these more common items of specialist equipment are shown below, together with a brief note of the dishes that they may be used for.
Specialised service equipment as listed in Table Glassware Well-designed glassware combines elegance, strength and stability, and should be fine rimmed and of clear glass. All glassware should be clean and well-polished. Glassware contributes to the appearance of the table and the overall attraction of the service area. There are many standard patterns available to the foodservice operator. Most manufacturers now supply hotel glassware in standard sizes for convenience of ordering, availability and quick delivery. Modern drinking glasses take many new forms and shapes, although all are primarily designed to meet the needs of the range of drinks offered.
Examples of drinking glasses and their uses