FUNDAMENTAL IN FOOD

SERVICE OPERATIONS
LESSON 6: 9 Types of Food and Beverage
Service Equipment
 FOOD AND BEVERAGE SERVICE
EQUIPMENT
Food and beverage service
equipment include all pieces of
equipment for the furniture. Cutlery,
crockery, glassware, and Linen are
used by the guests and the staff in
the service area.
 FOOD AND BEVERAGE SERVICE
EQUIPMENT
A wide range of food and
service equipment is available
in the market to suit the
requirements of various styles
of foodservice operations.
 FOOD AND BEVERAGE SERVICE
EQUIPMENT
Food and beverage service
equipment play an important role
to elevate the guest experience to
complement the outlet theme and
to build the mood of the guests.
FOOD AND BEVERAGE
SERVICE EQUIPMENT
TYPES OF F&B
FURNITURE
1. TABLE
Restaurant
tables are
generally
divided into
two section.
 A. TABLETOPS
They come in an assortment
of sizes and shapes, of
different materials such as
wood, mica, glass, and stone.
Woodentops are used in
upscale restaurants as they
look elegant and rich.
B. TABLEBASES
They are holding
posts of the tables
and come in a
variety of designs
that are selected to
best match the
theme and design
of the dining area.
Round table bases
give a roomier feel
underneath.
 CHAIR
Dining room furniture is available in many
shapes, sizes, materials, colors, textures,
and designs. All of these f&b service
equipment must be taken into account
while selecting them. so that the furniture
blends with the decor of the food service
area. Furniture occupies most of the
service area, so these should be arranged
carefully for maximum space utilization.
TYPES OF CHAIRS
USED IN F&B
SERVICE:
 A. WOOD FRAME
CHAIRS
Offers a distinct style and
brings out a sense of
tradition and class to the
establishment. Wooden
chairs are a favourite among
steak houses, family-style,
and fine dining restaurants.
The natural colours and grain
in the wood add a classy and
elegant accent to the theme.
 B. METAL CHAIRS
will typically project a
more modern and sleek
look than wooden
chairs. Metal restaurant
chair are painted and
come in a wide variety
of seat cover and
backrest cover option.
 C. HIGH CHAIR AND
BOOSTER SEATS
High chair and booster
seats are a necessity in
most food service
establishments and
restaurants for children.
High chairs are available in
wood and plastic and come
in a variety of finishes and
colours.
 D. BANQUET CHAIR

The chairs chosen should

be stackable,
comfortable, strong and
sturdy as they will be
transported frequently
from place to place.
THE STANDARD SIZE OF CHAIRS

• Height of the chair (from floor to

the seat) 18.
• From floor to the top of the chair
39.
• Depth of the chair 18.
SIDEBOARD (DUMMY WAITER
Foodservice personnel will
not be able to extend
quick service and work
efficiently without a
sideboard. It holds all the
necessary cutlery
crockery, holloware, menu
card, checks pad,
accompanying sauce, that
are required during
service.
 THE FOLLOWING ITEMS ARE
KEPT ON THE SIDEBOARD
• Soup Spoons
• Fish Knives and Forks
• Dessert Spoons and Forks
• Large Knives and Forks
• Service Spoon and Forks
• Tea and Coffee Spoons
• Underliner
• Glassware
 THE FOLLOWING ITEMS ARE
KEPT ON THE SIDEBOARD
• Napkins
• Sugar bowls with Tongs
• Cups and Saucers
• Cruets
• Ashtrays
• Paper Napkins
• Candle Stand
• Trays
The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Soup Spoons Fish Knives and Dessert Spoons

Forks and Forks
The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Large Knives Service Spoon Tea and Coffee

and Forks and Forks Spoons
The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Underliner Glassware Napkins

The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Sugar bowls Cups and Saucers Cruets

with Tongs
The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Ashtrays Paper Napkins Candle Stand

The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Trays
 2. LINEN
The linen in the foodservice area
covers tablecloths, napkins, tray
cloths. slip cloths, buffet cloths,
waiter’s cloth, tea cloths.
 DIFFERENT TYPES OF
LINEN USED IN FOOD AND
BEVERAGE
SERVICE/RESTAURANT
The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Tablecloth Paper Napkins Tray Cloth

The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Buffet Cloth Satin Cloth Tea Cloth

 TABLECLOTH
All tables with wooden tops are
covered with tablecloths to
enhance the dining area. Plain
tables can quickly be
transformed into formal dining
seating with the use of
tablecloths. Tablecloths are
generally used in fine dining
restaurants. The colour of the
tablecloth must go well with
the colour scheme of the
interior.
 NAPKINS
These are for guest use
normally kept folded at each
cover and unfolded and
spread on laps of guests by
the service staff or by the
guest themselves. Napkins
are available in many
attractive colours. Each
restaurant use napkins of a
different colour for proper
control.
 NAPKINS
The standard
size of napkins:
•18 × 18 For lunch
•20 × 20 For dinner
 DIFFERENT TYPES OF
NAPKIN FOLDING USED IN
RESTAURANT
• Bishop’s Mitre
• Cock’s Comb
• Cinderella Shoe
• Cone
• Candle
• Fan
• Sail
• Pocket
Bishop’s Mitre Cock’s Comb Cinderella Shoe
Cone Candle Fan
Sail Pocket
WAITER’S CLOTH
It is used by waiters
extensively during
service. The edges of
dishes are wiped with this
cloth, when necessary.
While carrying dishes to
the table, this cloth is
folded and kept under the
dish.
 TRAY CLOTH
All trays and salvers should
be lined with tray cloths for
better presentation and
good grip for items being
carried.
 BUFFET CLOTH
Foodservice operations
use buffet cloths of
various sizes to cover
the buffet tables.
 SATIN CLOTH
This cloth is draped
around the front side of
the buffet table,
primarily to cover the
leg and to make the
buffet counter
attractive.
 TEA CLOTH
This is used exclusively
for wiping cutlery and
crockery. The cloth
should be lint-free and
changed frequently.
 3. CROCKERY
Crockery includes all items of
earthenware or chinaware such as
plates, cups and saucers, pots,
vases. The following are the
different types of chinaware
available in the market.
 DIFFERENT TYPES OF
CROCKERY IN FOOD AND
BEVERAGE SERVICE
 EARTHENWARE
It is made of 25 per cent
ball clay, 25 per cent kaolin
or clay, 15 per cent china
stone, and 35 per cent flint.
The advantage of
earthenware is that it is
cheaper, but it is easily
chipped or cracked and
much heavier than bone
china.
 BONE CHINA
It is made of 25 per cent china
clay, 25 per cent china stone, and
50 per cent calcium phosphate. It
is strong and translucent. It looks
beautiful and is very expensive.
Nowadays, manufacturers have
introduced crockery which has
qualities of bone china but is less
expensive, Such crockery e
Available under a variety of trade
names such as Vitrex, Vitrock,
Steelite, and so on. They are
stronger than earthenware and
less expensive compared to bone
 PORCELAIN
It is made of 50 per cent
China clay, 25 per cent
quartz, and 25 per cent
feldspar (aluminosilicate
mineral). It is vitreous and
translucent, with a grey or
blue tinge. It is used in
oven-to-tableware dishes.
 STONEWARE
It is hard, tough, and
vitreous crockery, fired at
a high temperature. It is
heavy and available in
bright colours, suitable for
restaurants where bright
colour crockery is
required.
 DIFFERENT TYPES OF
CROCKERY AND THEIR SIZE
AND USE
 QUARTER PLATE

Size. 6’’ D
Uses. Bread, cheese,
underliner for bowls
 HALF PLATE/FISH
PLATE/DESSERT
PLATE
Size. 8’’D
Uses. Hord d’
oeuvre, fish, pasta,
and savoury, sweet,
and dessert.
 FULL
PLATE/DINNER
PLATE/JOINT PLATE
Size. 10’’ D
Uses. Main course
 SOUP PLATE

Size. 8’’D
Uses. For
thick soup and
breakfast
cereals.
 SOUP CUP
Size. 250ml
Uses. For thin soups,
also known as
consommé cup.
 SOUP
BOWLS
Size. 250ml
Uses. For thick and
thin soups, breakfast
cereals.
 BREAKFAST
CUP
Size. 250-300ml
Uses. For all tea and
coffee served during
breakfast.
 TEACUP
Size. 200ml
Uses. For tea and
coffee served during
the day.
 DEMITASSE
Size. 100ml
Uses. For coffee
served after lunch
and dinner.
 SAUCER
Size. 4’’ D
Uses. Used as an
underliner.
 4. GLASSWARE
Food and beverage service
outlets use a variety of glasses
for different types of drinks
which call a huge investment in
delicate and fragile equipment.
 4. GLASSWARE
The style, quality, and sparkle of
glass selected portray the profile of
the restaurant. Glasses are named by
the drinks served in Though there are
many glasses for different drinks, it is
better to go for limited types of
glasses the may be suitable for all
 CLASSIFICATION OF
GLASSWARE ACCORDING TO
THEIR PARTS
 STEMWARE
Refers to any glass, crystal, or
plastic vessel equipped with a
stem—a slender, elongated
portion that connects the bowl
(the top part where the liquid is
held) with the base. The stem
serves a dual purpose: it
provides an elegant handle for
the drinker and prevents the
transfer of heat from the hand
to the wine.
 FOOTED WARE
In this type, the bowl
sits directly on a base
or foot without the
stem. Bowl and base
may come in a variety
of shapes. Examples:
brandy balloon, beer
goblet.
 TUMBLER
It is basically a bowl
without a stem or foot. Its
sides may be straight,
widened, or curved.
Examples: Rock glass, old-
fashioned, highball,
Collins, juice glass, and so
on.
 TYPES OF GLASSWARE
USED IN F&B SERVICE
F&B service outlets use different types
of glassware for various types of drinks.
 5. TABLEWARE
The term tableware refers to
all pieces of flatware, cutlery,
and hollowware.
 FLATWARE
Flatware in catering
parlance means all forms
of spoons and forks.
However, cutlery is the
common term used
frequently in the hotel
industry to refer to
spoons, forks, and knives
used for eating.
 CUTLERY
Cutlery denotes all
types of knives and
other cutting
equipment used in the
dining area. Cutlery is
available in various
designs in silver, and
stainless steel material.
 HOLLOWARE
This refers to all
tableware other than
cutlery. It includes pots,
jugs, platters, a buffet
dish, finger bowls, wine
chiller, straw holder.
 SILVERWARE
The silverware is made of
Electro Plated Nickel Silver
(EPNS). These are made from
an alloy of brass, zinc,
stainless steel or nickel with
silver plating of 10 to 15
microns. Silverware includes
spoons, forks, knives,
hollowware, drinkware, tongs,
an ice bucket, and a salver.
DIFFERENT TYPES OF
CUTLERY AND THEIR
USES
 SOUP SPOON
Uses: For thick
soups.
 DESSERT
SPOON
Uses: For thin
soups, breakfast
cereals.
 SERVICE
SPOON AND
FORK
Uses: Transferring
of dishes from the
container onto the
guest’s plate.
 TEASPOON
Uses: Tea, coffee,
juice served with
accompaniments,
fruit cocktails, sweets
served in coupes or
glass bowls.
COFFEE SPOON
Uses: For coffee
served in
demitasse after
lunch or dinner.
 EGG SPOON
Uses: Used with
boiled eggs (smaller
than a teaspoon and
bigger than a coffee
spoon, teaspoon
maybe used in place
of egg spoon).
 SIDE KNIFE
Uses: Placed on
the side plate for
bread, toast, rolls,
cheese.
 FISH KNIFE
AND FISH FORK
Uses: For all fish
dishes, hors
d’oeuvre varies.
 STEAK KNIFE
Uses: For steaks
(serrated edge).
 DESSERT
SPOON AND
FORK
Uses: For all
pasta and rice
except for
spaghetti, for
sweets.
 FRUIT KNIFE
AND FORK
Uses: For dessert
(small knife and
fork may be used
in place of fruit
knife and fork).
 LARGE KNIFE
AND FORK
Uses: For the
main course.
 DESSERT
SPOON AND
TABLE FORK
Uses: Spaghetti,
the spoon is
placed to the left
and the fork to
the right.
 SUNDAE
SPOON
Uses: Ice cream
or any shakes
with ice cream
served in a tall
glass.
 ICE CREAM
SPOON
Uses: For ice cream
served in coupes,
most hotels use a
teaspoon in place of
ice cream soon.
 6. MISCELLANEOUS
Some examples of
miscellaneous are:
Trays, salvers, water jag,
bread basket, butter dish,
cruets, bud vase, menu stand,
The chairs chosen should be stackable,
comfortable, strong and sturdy as they will
be transported frequently from place to
place.

Trays
Salvers Water Jag Bread Basket
Butter Dish Cruets Bud Vase
Menu Stand
 7. DISPOSABLES
Disposables are extensively
used in all types of catering
operations, though the degree
of usage is varied.
TYPES OF F&B
OUTLETS USE
DISPOSABLE:
Flight Catering Industrial Fastfood
Catering Outlets
Off-premises Coffee Shops Takeaway
Catering Counters
Use more
disposables to
reduce labour
and laundry
costs, initial
investment, and
breakages.
A wide range of
disposables is
available in
different colours,
sizes, qualities,
and prices to suit
the needs of
catering
operators.
 FODISPOSABLE
PLACEMATSOTED
WARE
Banquet table rolls
coasters replace
tablecloths.
Disposable cups
plates, knives,
spoons, and forks
substitute
chinaware and
cutlery.
Paper napkins
replace cloth
napkins.
Cling film is
used to wrap up
portioned food.
Aluminium foil
is used to
wrap food to
retain heat in
takeaways.
 8. TROLLEY
Trollies are used in the F&B service
department for serving as well as storing.
Many hotels refer to a mobile service. It
is also used in elite food and beverage
outlets for serving the guests, from which
a dish may be dressed, prepared, carved,
and flambéed in the presence of guests
near their table.
 8. TROLLEY
It has a number of shelves and
sections and burners. Trolleys are
the most important thing in
Guéridon service.
LET US HAVE A LOOK
AT SOME TROLLIES
USED IN THE
GUERIDON SERVICE:
Hors d’ oeuvre Salad trolley Food preparation
varies trolley trolley
Carving trolley Flambe trolley Sweet trolley
Cheese trolley Liqueur trolley
 9. CHAFING DISHES
(CHAFERS)TROLLEY
Chafing dishes are an essential
addition to any F&b service
establishment, they also come under
food and beverage service equipment
to keep food hot and ensure food
safety. Chafing dishes are mostly used
in the banquet department.
NOW LOOK AT SOME
TYPES OF CHAFING
DISHES USED IN F&B
SERVICE OUTLETS:
TYPES OF CHAFING
DISHES
Marmite Coffee Chafer Food preparation
Chafers Urns trolley
 Disposable Drop-In Chafers Chafer Griddles
Chafing Dishes
END
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