Food and

Beverage
Service Areas
and Equipment
Chapter 4
Learning Objectives
Identify considerations in planning food and
beverage service areas and purchasing food
and beverage service equipment;
Recognize the various types of required
furniture, equipment, and linens in the food
and beverage service area;
Familiarize and classify categories of
crockery, glassware, and tableware (cutlery,
flatware)
Identify the required quantities of service
equipment that are essential in food service
operations; and
Discuss the importance of selection, storage,
and care of various equipment.
What is the Equipment

Equipment encompasses all the physical

resources or items which aid in enhancing
the dining experience of customers.
What is the Equipment

Circulating equipment
is used while serving and having food and
beverages at the table.
These are used continuously as they
move or flow from one person to another,
such as crockery, glassware, tableware,
linen, and the like.
Fixed equipment
is immobile equipment, also known as
static equipment, for a reason; they are
affixed to and constitute a structural
component of the outlet.
What is the Equipment

Mobile equipment
is equipment that moves freely in the food
service areas.
These categories include all the trolleys
and carrying stations maneuvered to
provide specialized service to the guests
with style.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
The service equipment found in the service area
includes furniture, linens, crockery, glassware, and
tableware (cutlery, flatware).
In planning the food and beverage service area,
several factors listed below need to be considered:
the type of clientele you want to serve
the location of your establishment
the style of service you want to offer
the menu and types of meal to offer
the space, size, and layout of the food service area
the availability of funds.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
The Clientele
Different clients have different needs. Clients in
the business or upper-class level can pay a higher
price for food and service quality.
Therefore, it requires elegant and high-quality
tableware, glassware, equipment, and furniture
and fixtures.
Middle-class clients look for a more reasonable
price yet want to experience a more comfortable
place to eat.
Clients on a budget would be more interested in
the lower cost of foods than a higher quality of
service or ambiance.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
Location
The location also reflects on your target clientele's
profile; the quality of equipment to be purchased
must be appropriate to your food service outlet
location.
Style of Service
he choice of required equipment, crockery,
glassware, and tableware depends on the style of
service.
Some styles of service require specific equipment.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
Menu and Types of Meal to Offer
Menu items require preparations and necessary
equipment.
The design of tableware and glassware also
depends on the type of food that you would offer.
The range of menu items and meals on offer, such
as breakfast, lunch, and dinner, plays a vital part
in the planning and purchasing of tableware,
glassware, and equipment as it affects the number
it requires.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
Layout, Size, and Space
Layout, size, and space are essential in planning.
A good layout can maximize space and organize
the establishment.
The size also determines the establishment's
capacity to determine the required number of
tables, chairs, crockery, glassware, tableware, and
the like.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
Price / Availability of the Fund
It is necessary to figure out the allocated budget in
planning and purchasing equipment, furniture,
crockery, glassware, tableware, and the like.
The price of heavy equipment, high-quality
furniture and linens, crockery, and crystal
glassware is higher than standard equipment and
furniture and melamine and stainless steel.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
In purchasing food and beverage equipment, the
following factors need to be considered.
Efficiency and Durability
In purchasing equipment, it is necessary to
consider its efficiency, so it should serve its
purpose. Also, the durability of the equipment
is essential to reduce replacements and costs.
 Considering Factors in Planning
Food and Beverage Service Area and
Purchasing Food and Beverage
Equipment
In purchasing food and beverage equipment, the
following factors need to be considered.
Maintenance Cost
the cost of maintenance is another factor to be
considered in purchasing.
Availability for future replacements
In case of damage or breakage, it requires
replacement. Sometimes it is challenging to
find the same design.
Storage facility
The quantity of equipment to be purchased
should require minimal space.
Food and Beverage Service Equipment
The following are theessential equipment used in food and
beverage service operations, which are categorized as
follows:

Category Equipment

Furniture Sideboards, reception desk, tables, and chairs

Carving trolley, cheese trolley, dessert trolley,

fruit trolley, gueridon or flambé trolley, hors
Trolleys
d'oeuvre trolley, liquor trolley, room service
trolley, salad trolley, and wine trolley

Baize cloth, tablecloth, slip cloth, buffet cloth,

Table Linen table runners, table napkins (serviettes), waiter's
cloth, and tea cloth
Food and Beverage Service Equipment
The following are theessential equipment used in food and
beverage service operations, which are categorized as
follows:
Category Equipment

Dinnerware: Dinner plate, salad plate, soup bowl,

Crockery cup and saucer, demitasse, bread and butter
plate, etc.

Water goblets, wine glasses, champagne glass,

Glassware beer mug, cocktail glass, Tom Collins, old-
fashioned, highball, pilsner glass, etc.

Miscellaneous Bud vase, table number, menu stand, cruets,

Equipment ashtrays, toast rack, etc.
Food and Beverage Service Equipment
The following are theessential equipment used in food and
beverage service operations, which are categorized as
follows:
Category Equipment

Paper napkins, disposable plates, cups, table

Disposables mats, doilies, coasters, table rolls, gloves,
spoons, forks, knives, etc.
 Food and Beverage Service
Equipment
Furniture
Furniture has various sizes and shapes made in
different materials, colors, textures, and designs.
Selecting the furniture types must be carefully
planned to match the food service areas theme
and decor.
Sideboard / Side Station / Dumbwaiter / Service
Console
This furniture helps service personnel work
efficiently and make the provision of service
quick. It is equipped with drawers, shelves,
and compartments where crockery, cutlery,
tableware, menu cards, check pads,
accompanying sauces, and the like are held
during service.
 Food and Beverage Service
Equipment
Furniture
Sideboard / Side Station / Dumbwaiter / Service
Console
Different establishments have different
sideboard styles and designs, which depend
on the following:
The style of service
The number of service personnel working
from one sideboard
The number of tables to be served from
one sideboard
The quantity of equipment that a sideboard
is expected to hold.
 Food and Beverage Service
Equipment
Furniture
Sideboard / Side Station / Dumbwaiter / Service Console
1. Water Jug
2. Butter Dish
3. Check pads on service plate
4. Assorted condiments
5. Hot plate.
6. Side knives
7. Joint Knives
8. Fish knives and forks
9. Soup spoons, tea and coffee spoons
10. Sweet spoons and forks
11. Service Spoons and Forks
12. Bread Basket
13. Service salver/ plate
14. Underflats
15. Coffee saucers 6 - side knives
16. Side plates
17. Sweet/fish plates
18. Joint plates
19. Trays
 Food and Beverage Service
Equipment
Furniture
Reception Desk
It is usually located at the outlet's entrance and
manned by a hostess.
 Square

Food and Beverage Service Equipment

Furniture
Tables
Woodentops are used in fine dining restaurants. They are covered with
a thick woolen cloth, also known as "baize cloth." For banquets,
tabletops are usually made of wood and steel stands, covered with
Round tablecloths. However, foldable tables are now available to the market
and much easier to assemble. There are various shapes of tables,
such as half-moon, crescent, and the like, but the most common
tabletop shapes are square, round, and rectangular, with standard
sizes and capacity
Rectangular

Quarter
Round
Half-Moon

Cresent
Food and Beverage Service Equipment

Size Shape Covers

30"x30" Square 2

36"36" Square 4

48"x30 Rectangle 4

72x"30" Rectangle 6

36" Diameter Round 4

48" Diameter Round 5

60" Diameter Round 8

72" Diameter Round 10

 Food and Beverage Service
Equipment
Furniture
Chairs
come in an assortment of shapes, colors,
sizes, and designs.
However, the chairs' dimensions must be
relative to the tables' dimensions.
The following are the standard sizes of chairs:
The average height of the chair:
from the floor to the seat is 18"
from the bottom to the top is 39"
The depth of the chair is 18"
 Food and Beverage Service
Equipment
Trolleys
Various restaurants that offer gueridon service provide
numerous types of trolleys.
The various types of trolleys rely on their function.
Each trolley's design is unique.
 Food and Beverage Service
Equipment
Trolleys
Carving Trolley
Carving trolley is used for carving joints of meat on
the guest's table. The primary function of the
carving trolley is to act as an aid to selling.
 Food and Beverage Service
Equipment
Trolleys
Cheese Trolley
The cheese trolley typically is a two-tier cart,
where cheese is displayed on top and the lower is
used for mise-en-place.
 Food and Beverage Service
Equipment
Trolleys
Dessert Trolley
The dessert trolley serves as a promoting tool
where desserts are placed and displayed
The trolley can be designed with steel tub inserts
or ice well. Others have a mini compressor
refrigerator.
 Food and Beverage Service
Equipment
Trolleys
Fruit Trolley
Outlets who opt to serve health-conscious guests
provide fruit trolleys to present freshly cut fruits to
the guests.
 Food and Beverage Service
Equipment
Trolleys
Gueridon Trolley
A gueridon trolley or flambé trolley is usually used
in French service.
It has a portable heating unit, also known as
réchaud, used in serving flambé dishes.
It also has one or two burners, a gas cylinder,
storage space for the plate, and equipment used
for cooking.
 Food and Beverage Service
Equipment
Trolleys
Hors d'Oeuvre Trolley
trolley is used to place small portions of different
hors d'oeuvres usually presented at the first
course of the classical French menu.
 Food and Beverage Service
Equipment
Trolleys
Liquor/Wine Trolley
A liquor or wine trolley is usually presented by the
sommelier.
It is composed of various alcoholic drinks, such as
wine, spirits, liqueurs, and aperitifs, and displays
branded bottles standing in wells or ringed
enclosures on the trolley's uppermost shelf to
prevent bottles from toppling when the trolley is
moving.
 Food and Beverage Service
Equipment
Trolleys
Salad Trolley
usually composed of different salad ingredients
and dressings that can be mixed and matched by
the guests.
The service staff prepares the requested salad for
the guest.
 Food and Beverage Service
Equipment
Trolleys
Room Service Trolley
This trolley is known for its versatility.
It is commonly used in serving guests in the room
with a large order.
 Food and Beverage Service
Equipment
Table Linen
Table linens are all kinds of linens used to set the
table decoratively for a meal.
These are used to wipe the mouth and protect the
clothes of the guest from stains. Table linen is also
known as napery.
 Food and Beverage Service
Equipment
Table Linen
Baize Cloth / Moulton / Silencer / Silence Cloth
Silencer / Silence Cloth It is placed beneath the
tablecloth (first layer) and not exposed to the
guests.
Baize cloth is used to reduce noise and minimize
breakages when putting cutlery, tableware,
glassware, and crockery on the table.
It also protects the table from heat from the dish. It
also holds the tablecloth from slipping and protects
customers wrists while dining.
 Food and Beverage Service
Equipment
Table Linen
Tablecloths / Nappe / Underliner
Tablecloths (second layer) are made of different
fabrics in different colors.
Plain fabrics are mostly used for formal occasions.
Patterned tablecloths are commonly used in an
informal setting.
The size of the tablecloth depends on the size of
the table.
The length of the tablecloth drop helps
communicate the level of formality.
Informal Formal
 Food and Beverage Service
Equipment
Table Linen
Place Mats
Place mats can be made of lace, linen, jute, cork,
plastics, and the like.
The appropriate design of the place mats should
be used in casual or formal dining.
It would be more appropriate to use place mats
made of lace for formal dining than plastic place
mats.
 Food and Beverage Service
Equipment
Table Linen
Table Runners
They can also serve as a silencer and heating
pad. They can also highlight centerpieces,
candles, and condiments on the table.
 Food and Beverage Service
Equipment
Table Linen
Table Napkins (Serviettes)
Table napkins can be made of paper or fabric.
Table napkins made of paper are used in quick
service, casual dining restaurants, and others that
offer informal services. They are cheaper and
save washing.
Table napkins made of fabric are usually used in
fine dining, banquets, and other catering and
formal services. They add style to the table and
can be reused.
 Food and Beverage Service
Equipment
Table Linen
Table Napkins (Serviettes)
The following are sizes of table napkins:
Multiple Course Meal, Formal: Large table
napkins (22-26 inches square)
Buffet Service: Medium to large table napkins
(18-24 inches square or 12 x 22 inches)
Informal Service: Medium table napkins (18-20
inches square)
Luncheons: Small table napkins (14-16 inches
square)
Tea: Small table napkins (12 inches square)
Cocktails: Tiny table napkins (9 inches square,
4 × 6 inches, or 6 x 8 inches)
 Food and Beverage Service
Equipment
Table Linen
Waiters Cloth
Waiter's cloth is a service cloth that is extensively
used during the service.
It is folded under the dish to protect the waiter
against the heat while handling the crockery.
Waiter's cloth is also used in the final polishing of
plates and brushing crumbs onto a serving plate.
 Food and Beverage Service
Equipment
Table Linen
Tea Cloth
Tea cloth is used for wiping crockery, cutlery,
tableware, and glassware. It should be lint-free
and frequently changed.
 Food and Beverage Service
Equipment
Table Linen
Tray Cloth
Tray cloth is used as a lining on the tray for better
presentation and good grip for the items being
carried. It should be changed when wet or soiled
 Food and Beverage Service
Equipment
Crockery
Bone China
Bone china is exquisite and robust. Its strength is
far from any other crockery form and made of at
least 45% bone ash, making manufacturers
produce very delicate crockery.
With these qualities, the waiters and waitresses
will be able to carry multiple plates at a time.
 Food and Beverage Service
Equipment
Crockery
Hotel Earthenware
also termed ceramic ware and is considered one
of the first forms of pottery. It is typically thick and
heavy, not chip-resistant, coated with a simple
glaze, and considerably the cheapest type of
crockery.
Earthenware is suitably used in the freezer, oven,
microwave, and dishwasher.
 Food and Beverage Service
Equipment
Crockery
Stoneware
Stoneware is made of natural ceramic material
fired at a very high temperature of 2200°F.
The impurities in the clay make the stoneware
have a brownish or grayish color.
It is chip-, stain-, and scratch-resistant, and has a
coarse feel; whereas when glazed, it becomes
shiny and glossy.
 Food and Beverage Service
Equipment
Crockery
used in the food service industry is also termed
hotel ware.
It is also referred to as china.
It is a collection of dishes, platters, cups, saucers,
and more.
The pattern design of the crockery should
complement the establishment decor and other
table accompaniments.
 Food and Beverage Service
Equipment
Types of Crockery
Bone China
is exquisite and robust.
Its strength is far from any other crockery form
and made of at least 45% bone ash, making
manufactures produce very delicate crockery.
 Food and Beverage Service
Equipment
Types of Crockery
Hotel Earthenware
also termed ceramic ware and is considered
one of the first forms of pottery.
It is typhically thick and heavy, not chip
resistant, coated with a simple glaze, and
considerably the cheapest type of crockery.
Suitable used in freezer oven, microwave and
dishwasher.
 Food and Beverage Service
Equipment
Types of Crockery
Stoneware
made of natural ceramic material fired at a very
high temperature of 2200 *F.
It is chip-stain, and scratch-resistant, and has
a coarse feel whereas when glazed, it becomes
shiny and glossy.
 Food and Beverage Service
Equipment
Types of Crockery
Porcelain
available in plain or patterned design that are
slightly translucent and often glazed smoothly.
It is usually color white, cream or gray.
It is hard and high resistant to chippping.
 Food and Beverage Service
Equipment
Selection of Crockery
Multipurpose use (bowls for cereals ad soups, half
plates for dessert and appetizer)
Stackable (can be piled to 30 plates or saucers)
Rolled edges to withstand chipping
Lightweight
Glaze is complete and even
Design or pattern should be underglazed to
protect from washing out due to repeated
washing.
Suitable for washing
Microwave Safe
Hign temperature resistant.
 Food and Beverage Service
Equipment
Dinnerware
refers to plates and dishes used during meals.
Dinnerware sizes vary according to the design
produced by the manufacturer.
As a guide, the dimensions are listed as follows:
 Food and Beverage Service
Equipment
Storage and Care of Chinaware/Crockery
Chinaware are extremely fragile and quite expensive.
They require a more delicate approach to both
handling and storing.
Steps to properly preserve these valuable objects:
Wash, rinse, and dry crockery thoroughly before
storage to remove the dirt and prevent stains.
Pile and store on shelves with approximately two
dozen each.
 Food and Beverage Service
Equipment
Storage and Care of Chinaware/Crockery
Chinaware are extremely fragile and quite expensive.
They require a more delicate approach to both
handling and storing.
Steps to properly preserve these valuable objects:
Store crockery on shelves at a convenient height.
Keep it covered to avoid dust.
Chipped and cracked items should not be used
and should be disposed of carefully.
 Food and Beverage Service
Equipment
Glassware
Different kinds of drinks are served in various types of
glasses called glassware.
Glassware adds beauty and overall attraction to the
table and depicts the quality and level of the
restaurant.
 Food and Beverage Service
Equipment
Selection of Glassware
The following points must be considered before
purchasing glassware: Relatively durable
Fine rim and free from air bubbles
Ease of maintenance
Availability of replacements No cracks and chips
Clear and well polished
Edges are not very sharp.
The base is sturdy and can hold properly.
Glassware is mainly categorized as (1) stemmed or
footed, and (2) unstemmed or unfooted.
 Food and Beverage Service
Equipment
Parts of a Stemmed or Footed Glass
Rim
It is the upper portion of the bowl that touches the
lips.
The shape and size of the rim direct the wine to
the ideal part of the palate.
Acidity and sweetness are balanced in smaller
rims, while aromas are trap inside with narrow
rims and headed to the nose when you take a sip.
Bowl
It varies in size depending on the wine, but it
should be large enough to swirl the wine to
release the aroma.
 Food and Beverage Service
Equipment
Parts of a Stemmed or Footed Glass
Stem
It connects the bowl and base and serves as a
handle to keep a consistent wine temperature and
prevent fingerprints on the bowl.
Base
It is thick and sturdy and serves as the glass' foot
that gives its stability.
 Food and Beverage Service
Equipment
Storage and Care of Glassware
Glasses are arranged in systematic rows and stored
upside down on shelves for efficient service and to
avoid dust accumulating.
For storage and transporting glassware, plastic-coated
wire racks are used to prevent breakage.
Glasses should never be stacked on top of each
other.
 Food and Beverage Service
Equipment
Tableware
is the broad term used for flatware, cutlery, and
hollow-ware.
Flatware includes all forms of spoons and forks, while
all forms of knives and cutting equipment are called
cutlery.
Hollow-ware consists of all items which are used on
the table during service.
 Food and Beverage Service
Equipment
Tableware
The following points must be considered before
purchasing tableware:
Type of menu offered
Style of service
Average seating capacity and turnover ratio
Washup facilities
Price
Durability of the equipment
Maintenance and replacements
 Food and Beverage Service
Equipment
Flatware
are table utensils used to serve and eat food, such as
spoons, forks, and knives, relatively flat in design. It is
also termed silverware.
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You