INFORMATION SHEET 1.1-1.

 
Workflow structures within a food and beverage service location 
 
 
Learning Objectives:  
 
After reading the INFORMATION SHEET, YOU MUST be able to identify the flow of 
authority and chain of command within the food and beverage department and monitor 
kitchen service points to ensure prompt pick up of food items.  
 
Introduction:  
 
The success of a food and beverage service operation depends on the way it is 
organized to achieve its goals.  
 
Organization of the Food and Beverage Department  
 
Food and beverage service among hotels, restaurants and food outlets are handled 
by the Food and Beverage Department, under the command responsibility of the Food 
and Beverage Manager. When there are voluminous and complex operations, there may 
be a need for further division of labor that require a creation of sub-units which will be 
supervised by supervisors or section heads. Among the sub-units are:  
 
1. Bars - headed by the Bar supervisor or bar captain  
2. Food Outlets - supervised by outlet supervisors  
3. Room Service - under the responsibility of the room service  
supervisor or captain  
4. Banquet service - (both for in house function and catering) –  
under the Supervision of the Banquet supervisor. 
 
 
 
An  organization  then  establishes  a  structure.  An  ​organization  structure  ​is  a 
framework  that  establishes  the  relationship  between  job  positions  as  well as establishes 
the  channel  of  communication.  Such  structures  are  explained  graphically  in  an 
organizational chart.  
 
The flow of authority and chain of command is usually illustrated as follows: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ORGANIZATIONAL CHART –Food and Beverage Department 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
For smaller, less complex establishment, a division of labor is simpler 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The  organizational  set-up  of  the  Food  and  Beverage  Department  varies 
depending  on  the  size  of  the  food  outlets,  the  seating  capacity  as  well  as  the 
complexity of the operation.  
An  organization  then  establishes  a  structure.  An  organization  structure  is  a 
framework  that  establishes  the  relationship  between  job  positions  as  well  as 
establishes  the  channel  of  communication.  Such  structures  are  explained 
graphically in an organizational chart. 
 
 
 
 
 
 
 
 
 
 
 INFORMATION SHEET 1.1-2 
Manpower Requirements 
 
Learning Objective:  
 
After  reading  the  INFORMATION  SHEET,  YOU  MUST  be  able  to 
determine  the  manpower  requirement  for  different  styles  of  service,  and 
advice colleagues promptly about items ready for service.  
 
Introduction  
Human resource is the key to any hotel/restaurant operations as they 
are concerned with the very important resource – people.  
 
Manning Requirements  
 
The  manning  requirement  for  food  and  beverage  service  depends  on 
the volume or food orders and the seating capacity of the food outlet.  
Each food outlet is usually manned by one captain, assisted by waiters and 
busboys.  
For  the  bar,  the  manning  include  a  bar  captain, bar attendants, bartender 
and bar boys.  
Each  banquet  function  is  usually  supervised  by  a  banquet  captain, 
assisted by waiters and food attendants. When a presidential table is set-up, 
one  or  two  waiters  are  assigned  to  serve  the  guests  thereat.  Likewise  a 
waiter or busboy is assigned as runner for the pick up and refill of foods at 
the buffet table.  
Room  service  in  big  hotels  is  under  a  separate  section,  headed  by  a 
room  service  supervisor  or  captain.  In  smaller  hotels  or  resorts,  the  room 
service  is  under  the  administrative  responsibility  and  supervision  of  the 
outlet head waiter or supervisor.  
The number of waiters or dining personnel is usually calculated based 
on the productivity ratio. Said ratio depends on the productivity standard of 
each  food  outlet.  The  standard  varies  for  each  type  of  service  and  the 
capacity  of  the  dining  personnel.  A  time  and  motion  analysis  is  usually 
undertaken o arrive at a realistic productivity standard.  
 
The typical productivity ratio used by large and medium-sized food 
establishments is:  
 
1 waiter/attendant for every 15 customers (for American service)  
1 waiter for every table or 10-12 customers (for Russian service)  
  1  waiter  for  every  5  customers  (for  French  service  with  table  side 
preparation)  
1 waiter for every 20-25 customers (for Buffet service)  
  1 waiter for every 20-25 customers or 4-5 tables (for family or Lauriat 
service)  
 
 INFORMATION SHEET 1.1-3  
Communication and Interpersonal Skills  
 
Learning objective:  
 
After reading the INFORMATION SHEET, YOU MUST be able to 
identify the verbal and non-verbal communication needed in the workplace.  
 
 
Introduction:  
 
People are what make an organization successful. Without 
well-trained people, no organization will achieve its potential and 
professionalism.  
 
Non-Verbal Communication/Physical Projection  
 
Wearing of appropriate and neat business attire  
Wearing a smile at all times  
Maintaining poise and posture  
Showing respect for the time and space of guests  
Giving full attention to the needs of guests  
Apologizing when you make mistakes  
 
Verbal Communication/Behavior  
 
Proper use of words during interaction with guests  
Proper modulation of voice  
 
Effective Telephone Etiquette  
 
Smiling before picking up the handset and while talking. This creates a 
positive frame of mind that will be reflected in your voice.  
Greeting and being courteous even if you perceive you are talking to a 
person younger than you are.  
Establishing a good raport to the caller. 
Ensuring that callers on hold are not left waiting. Reminding the receiver 
that the caller is on hold.  
Thanking the caller.  
 
 
 
 
 
 
Effective Strategies to Push Sales  
 
One  cannot  make  appropriate  suggestions  unless  he  is  not  familiar 
with  the  menu.  The  establishment  must  have  a  procedure  in  orienting  the 
dining staff on the latest food offerings.  
Familiarity with standard menu (basic ingredients, time of preparation).  
Knowing the special qualities of the dish (fusions, healthy options, etc.)  
Knowing  other  items  which  will  complement the dish. Example: coffee with 
the specialty pastries.  
Knowing standard accompaniments, such as sidings and toppings for 
pasta, soup and salad  
Knowing the standard portioning (good for 1 or 2 persons)  
 
In  addition  to  having  interpersonal  skills,  the  Food  and  Beverage 
servers  must  also  be  knowledgeable  about  all  menu  information  listed  in 
their  full  service  business  guide  to  help  the  server  with  proper 
communication  and  suggestive  selling  approach.  This  also  reduces 
possibility  of  wrong  orders  or  serving  items  that  was  not  what  the  guest 
ordered.  
The  following  information  must  not  only  be  learned  by  the 
back-of-the-house  (kitchen)  staff  but  also  be  learned  by  the 
front-of-the-house  (dining)  and  everyone  in  the  business  establishment 
(from supervisor, host, servers, cashier, to utility service staff. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 INFORMATION SHEET 1.1-4a 
Roles and Responsibilities of the Food Service Team 
 
Learning Objective:  
 
After reading the INFORMATION SHEET, YOU MUST be able to 
identify the roles and responsibilities of the Food and Beverage service team.  
 
Introduction  
The human resources in the food service are the frontline performers 
of operations and rely heavily on technical and customer service skills. They 
are given official designations or titles to a job position with specific roles 
and responsibilities to perform.  
 
Job Description of the Service Personnel  
 
I. FOOD AND BEVERAGE SERVICE MANAGER  
 
Basic Function ​:  
Plans, organizes, directs and controls the delivery of service in all outlets, 
guestrooms and banquets and sees to it that policies and standards are 
complied with.  
 
Duties and Responsibilities:  
 
A. Planning and problem solving:  
 
1. Prepares sales forecast based on sales history and market trends;  
2. Identifies operating requirements and prepares operations budget in close 
consultation with the outlet supervisors;  
3. Designs and implements promotional programs and strategies to meet 
performance targets;  
4. Keeps records of daily sales, analyzes variances takes appropriate 
measures to meet the forecast;  
 
5. Supervises the documentation of consumption of supplies and materials, 
notes down and analyzes variances against budget, takes corrective action 
on excessive consumption; 
6. Keeps record of critical incidents in all dining outlets, analyzes problems 
and takes remedial action;  
7. Calls for and presides over operational meetings with outlet supervisors to 
discuss and resolve operational problems.  
 
B. Organizing the work  
 
1. Establishes/reviews existing policies and procedures on service and 
operations, recommends changes or new policies as maybe deemed 
necessary to improve the operations;  
2. Prepares work schedule of key personnel, delegates side duties and 
special assignments.  
 
C. Directing, Monitoring and Coordinating  
 
1. Monitors and checks the performance of all outlets against targets, takes 
note of variances;  
2. Monitors the service in all dining outlets, makes spot checks and calls the 
attention of the headwaiter and captain waiters for noted deviations from 
standards;  
3. Monitors the use and safekeeping of all supplies and equipment, takes 
note of losses, breakages and damages to equipment and takes appropriate 
action;  
4. Checks the availability of operational requirements and par stock, 
initiates requisition as needed;  
5. Checks banquet bookings and the delivery of service;  
6. Checks set-up of dining and function rooms, ensures that client 
requirements are available and in good condition;  
7. Attends to staff concerns and problems, builds morale and teamwork in 
his/her department;  
8. Provides coaching and guidance to the headwaiter and captain waiters in 
the exercise of their functions;  
9. Conducts job orientation to new employees; 
10. Closely coordinates with the Chef regarding new menus, slow moving 
items, out of stock items, problems and complaints on food as well as client 
requirements for banquet functions.  
11. Coordinates with other departments concerning the needs of his 
department;  
12. Prepares and submits to superior the following monthly reports”  
a. sales report  
b. consumption report  
c. inventory/losses report  
d. critical incident report – noted problems, complaints, etc  
e. other reports and documents required by management  
 
D. Controlling  
 
1. Conducts preliminary investigation on reported misconduct of staff as 
well as discrepancies in transactions and submits report to superior;  
2. Conducts corrective interview and takes disciplinary action against erring 
employees;  
3. Executes performance appraisal of supervisors and conducts appraisal 
interview;  
4. Prepares and submits misconduct report on reported infractions of staff;  
5. Ensures that all control policies and procedures are strictly observed in 
his/her department.  
 
E. Guest Relations  
 
1. Takes effort to build customer goodwill; checks their satisfaction, 
welcomes and entertains them; solicits feedback regarding the food and 
service;  
2. Attends to customers inquiries, complaints, concerns and requests.  
 
II. HEADWAITER or OUTLET SUPERVISOR  
 
Basic Function:  
 
Oversees food and beverage operations in his assigned outlet, ensures 
that service is carried out in accordance with prescribed standards and 
policies.  
 
Specific Duties: 
 
1. Monitors the necessary preparations before the start of operations and 
sees to it that all needed supplies are available and in good condition;  
2. Maintains par stock requirements. Makes requisition for needed 
replacements;  
3. Coordinates with the kitchen regarding out of stock items and new 
promotions and disseminates said information to all dining staff;  
4. Conducts regular briefing and inspection among his staff before the start 
of operations;  
5. Monitors the performance of his staff and sees to it that they follow 
standard procedures and abide by existing house rules;  
6. Receives, greets and entertains customers, attends to their needs, 
inquiries and complaints;  
7. Prepares staff schedules, side duties and assignments;  
8. Conducts weekly meetings with his/her staff to discuss/resolve 
operational problems;  
9. Looks after set up, appearance and cleanliness of the outlets;  
10. Coordinates with other departments regarding the needs and problems 
of the dining outlets;  
11. Supervises the safekeeping and inventory of equipment and supplies;  
12. Assists in taking orders and service whenever needed;  
13. Attends to the settlement of bills during banquet functions;  
14. Performs other related duties as maybe assigned by his superior.  
 
 
 
 
 
 
 
 
 
 
III. CAPTAIN WAITER  
 
Basic Function​: 
 
Oversees the set-up and delivery of service in his/her assigned station. 
 
Specific Duties:  
 
1. Conducts daily briefing and inspection among his staff;  
2. Supervises mis-en-place preparation; checks availability of par stock;  
3. Oversees the set up of the outlet and/or function rooms ensuring that 
client requirements are properly installed and provided for;  
4. Monitors the delivery of service4 as well as the clearing of outlets and 
functions rooms;  
5. Close coordinates with his/her superior regarding the requirements and 
operational problems in his assigned station;  
6. Assists in order taking and service during peak hours;  
7. Monitors the consumption and utilization of supplies and takes measures 
to control losses and wasteful consumption;  
8. Supervises daily inventory and submits inventory report to superior;  
9. Prepares other reports and documents as required by management;  
10. Attends to the settlement of bill for banquet functions (if assigned to 
banquet);  
11. Attends to guests’ satisfaction, solicits feedback from them regarding the 
service and food, attends to their needs and concerns;  
12. Ensures guests’ satisfaction, solicits feedback from them regarding the 
service and food, attends to their needs and concerns;  
13. Conducts corrective interviews among erring personnel, prepares 
misconduct report as needed;  
14. Trains and coaches staff on service procedures;  
15. Conducts performance evaluation of subordinates and trainees;  
16. Performs other duties as maybe assigned by superior. 
 
IV. RECEPTIONIST  
 
Basic Function:  
 
Welcomes and greets customers at the entrance and escorts them to their 
tables.  
 
Specific Duties:  
 
1. Receives guests, welcomes and greets them and escorts them to their 
assigned or chosen tables;  
2. Attends to reservations and inquires over the phone;  
3. Informs service staff about the reservations and parties scheduled for the 
day;  
4. Maintains and fills logbook/reservation book with the necessary 
information and keeps all reservation signs in place;  
5. Oversees the neatness of the outlet; informs housekeeping if there is a 
need for cleaning;  
6. Assists in the preparation of mis-en-place as well as in taking orders;  
7. Assists in the settlement of guest check;  
8. Pushes the sale of menu items;  
9. Monitors movement in the outlet and reports to captain any unusual 
incident or suspicious person noted;  
10. Attends o guest inquiries, requests and complaints;  
11. Performs other related duties as maybe assigned by superior.  
 
V. WAITER  
 
Basic Function:  
 
Takes and serves food and beverage order according to prescribed standards 
of service. 
 
Specific Duties:  
 
1. Looks after the necessary preparations before the start of operation:  
wipes/prepares the necessary containers, mis-en-place, napkins, tray, 
cutleries and other supplies;  
 
refills salt and pepper shakers and other condiments  
 
checks and re-stocks service station and sees to it that the par stock is 
maintained  
 
sets-up the table and installs required facilities  
 
2. Studies the menu and familiarizes himself with the outlet’s specialties as 
well as out-of-stock items and undertakes suggestive selling;  
3. Takes and serves food and beverage orders;  
4. Places orders to the kitchen and picks up orders (in the absence of a 
busboy);  
5. Assists in welcoming and in seating the guests;  
6. Presents guest check, receives payment and remits the same to the 
cashier;  
7. Attends to guest inquiries, requests and complaints;  
8. Clears table of soiled dishes, dirt and trash (in the absence of a busboy);  
9. Performs side duties and other assignments given by his superior.  
 
 
 
 
 
 
 
 
VI. BUSBOY  
 
Basic Function​: Dining room helper and runner.  
 
Specific Duties​:  
 
1. Assists waiters in mis-en-place preparation and table set-up;  
2. Serves bread and butter, coffee or tea;  
3. Places orders to the kitchen and picks up prepared orders; 
4. Clears table of soiled dishes, dirt and mess;  
5. Changes soiled ashtray;  
6. Fills and refills water goblet with water;  
7. Does other errands in the dining room;  
8. Performs other related duties as maybe assigned by superior 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
INFORMATION SHEET 1.1-4b 
Professional Competencies of Restaurant Service Personnel 
 
A. Flexible 
Restaurants  Service  Personnel  should  be flexible; they must be 
able  to  work  after  their  scheduled  time  and  do  work  beyond  their 
designated  tasks  whenever  necessary  to  avoid  delay,  discomfort  and 
displeasure. 
B. Efficient 
It  is  always  important  to  work  both  with  quality  and  quantity, 
utilizing  time  to  accomplish  tasks  with  less,  or  no  negative  issues  of 
great  concern.  Efficiency  is  knowing what to do, when to do and how 
to do. 
C. Committed and Loyal 
The  staff’s  obligations  and  loyalty  are  expected  to  be  to  the 
establishment  in  which  they  are  employed  and  its  management. 
Commitment  is  the  willingness  to  do  things  that  may  have  little  or 
great effect on the management. Loyalty is the affirmation of trust and 
the  deliberation  and  execution  of  policies  and  regulations  that  asset 
the limits and boundaries of the operation, mostly to the benefit of the 
managements, so that the establishment will be able to survive. 
D. Responsive 
To  be  responsive  means  having  the  sense  of  urgency,  the 
assurance  to  be  able  to  deliver  to  the  maximum  amount  of business 
over service period with as high as net profit as possible, the ability to 
respond  to  the  needs  and  wants  of  the  customer  regardless  of  the 
ability to discharge. They should see to it that the guests have all they 
require and are completely satisfied. It is the “care” for the guests in  
fulfilling their needs and wants. 
E. Enthusiastic 
The  staff’s  conduct  is  very  important  in  delivering  service. 
Unless they are interested and excited to do things over and over for a 
number of guests, then it will be a difficult task for them. Enthusiasm 
is  the passion to deliver with excellence, the manifestation of extreme 
and often uncritical devotion to satisfy guests. 
F. Resourceful 
From  time  to  time  there  is  unavailability  of  certain  raw 
materials  and  inadequacy  of  products  and  skills. The staff should be 
ready  for  even  greater  alternatives  for  the  guests  to  choose  from. 
Sometimes  what  we  are  written  in  the  books  cannot  save  one  from 
dilemma, they should know how to source things out. 
G. Dependable and Honest 
Dependability  and  honesty  are  two  virtues  that  do  not  need 
further explanation. But at the same rate, dependable means that the 
company  can  depend  on  the  staff  to  fulfill  the  responsibilities  for 
which  they  are  hired.  They  are  expected  to  work  on  time,  serve  the 
customers  properly  and  complete  all  the  tasks  assigned  to  them. 
Honesty is a virtue that motivates a person to deliver accordingly and 
exactly.  In  restaurant  service,  there  should  be  honesty  in  charging, 
giving  change  correctly  and  accepting  “TIPS”  (as  per  establishment 
regulations). 
 
 
H. Articulate and Smart 
These  combine  skills  in  the  proper  handling  of  customers  by 
becoming  good  sales  persons,  displaying  strong  interpersonal 
communication  skills  and  the  personal  charisma  to  be  appealing  to 
the  clientele.  Ability  to  express  and  explain  things  about  restaurant 
service operations, (whenever ask), and to communicate with ease and 
comfort  with  the  guests  but  never  misleading  them  in  certain 
issues/concerns.  They  should  possess  a  broad  vocabulary,  to  be 
 understood  by  the  guests  and  make  the  guests  look  forward  for  the 
service  that  a  staff  can  give  and  be  able  to  build  interpersonal 
relationships; for everyone is a prospective guest. 
I. Service-oriented 
More  than  on  the  pay  slip  and  the  tip,  the  service staff should 
be,  by  nature,  service-oriented  persons,  always  targeting  to  give 
exceptional  service  to  every guest’s satisfaction. On top of everything, 
it’s  still  the  guests’  smiling  faces  and  warm thank yous’ that end the 
daily task. 
J. Knowledgeable 
Restaurant  service  personnel  must  be  familiar  with all types of 
service  and  how  to  apply  them  for  a  smooth  and  efficient  flow  of 
operation.  The  staff  should  have  the  sufficient  product  knowledge  of 
all items in the menu and beverage list in order to apply salesmanship 
and maximize sales volume. 
Restaurant  service  personnel  are  also  expected  to  calculate 
figures and amounts such as discounts, commissions and percentage. 
K. Responsible 
Once  the  guest  enters  the  restaurant,  the  service  staff  should 
know where to lead the guest and where to accommodate them. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 INFORMATION SHEET 1.1-5 
TABLE APPOINTMENTS USED IN FOOD AND BEVERAGE SERVICE 
 
 
Learning Objective:  
 
After reading the INFORMATION SHEET, YOU MUST be able to identify 
different items used for food service.  
 
Introduction:  
Quality service requires the use of appropriate serving equipment and 
utensils. Dining personnel must be familiar with the various equipment and 
supplies for dining as well as their appropriate usage to prevent breakages 
and damages.  
 
 
TABLE  APPOINTMENTS  –  ​is a term recognized as embracing all items of 
flatware,  chinaware,  silverwares,  cutlery,  glassware  and  hollowware and 
even linen. 
 
A. FLATWARE /SILVERWARES– It denote all forms of spoons and forks. 
 
 
   
 
 
   
 
 
 
 
 
  Dinner  spoon,  knife  &  fork  fish knife & fish fork  salad fork & 
knife 
 
 
 
 
 
 
 
 
 
 
 
     
 
 
 
  
 
Dessert spoons cocktail fork escargot fork soup spoon 
 
 
 
 
 
 

   
Demitasse spoon serving spoon serving fork 
 
 
 
 
 

 
Butter spreader   
steak knife tea spoon   
 
B. CHINAWARES 
   

 
Show plate dinner plates 10 to 11 inches 
 
   
   
 
 
 
 
 
Dessert plates 7 to 7.5 inches 
 
 

     

  salad  plates  8  -8.5  inches 

fish plates 8-8.5 inches   
 

 
 
Soup bowls at least 9 inches 
 
 
 
 

  
  Bullion cups and saucers  8-12 oz  coffee cups & 
saucers 8 oz 
 
 
       

 
  tea  cups  &  saucers  demitasse  cups&  saucers  monkey  dish(  for 
sauces/gravies  
 

 
Oval  plates  platters  bread & butter or side plate 6 
inches   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
C. CUTLERY - Refers to knives and other cutting implements. 
 
 
   
 
  
   
 
 
 
 
 
a. Table knives 
b. Salad knives 
c. Steak knives 
d. Bread knives 
 
 
 
D. GLASS WARES 
 

Red Wine Glass Water goblet

White Wine
Highball Glass
Glass
 Rock/Old
Café Pousse Fashioned
Glass

Flute Glass Martini Glass

Brandy Snifter Sherbet Glass

Pilsner Glass Cordial Glass

 Irish Coffee
Collins Glass
Glass

Hurricane Glass Shot Glass

All Purpose
Beer Mug
Glass

Margarita
Sherry Glass
Glass
 Coupette Glass Coffee Mug

 
 
Types of glasses 
 
a. Footed glass – water goblet, red wine glass, martini glass 
b. Hi ball glass – Collins, zombie, old fashioned glass 
c. Tumbler – glass with oval base, used to entertain the guest 
d. Mug – Beer mugs 
 
 
 
 
 
 
 
 
 
 
 
 
E. HOLLOWWARE​ – Consists of any item made from silver 
     
 
 
 
 
 
 
 
 
 
coffee pot tea pot tea pot 
 
     
   
  
 
 
 
 
  Soup taureens  w/ ladle  milk  jugs 
 
   
 
 
 
 
 
 
  Oval flats  creamer and sugar 
container   
 
 
 
 
F.SERVICEWARES 
 

 
Chafing dish cake server 
punch bowl w/ ladle 
 
 
 

 
Serving Spoon and Fork soup ladle 
punch ladle 
 

 
  Round  tray  rectangular  tray  round  platters 
oblong platter 
 
 
 
G. LINENWARE 
 
 
a. Table Napkin – An individual piece of linen which is used to 
protect the clothing or wipe the mouth during a meal. 
   
 
 
 
 
 
 
 
 
   
1. 20 .x 20 in 
2. 18 x 18 in. 
3. 8 x 8 in. 
 
 
b. Table Cloth (toppings for tables) 
 
 
 
 
 
 
 
 
1. 54 x 54 in 
2. 90 x 90 in 
3. 64 x 64 in 
4. 72 x 72 in 
5. 120 inches diameter for round tables ( 72 in 
dia.) 
6. 110 inches diameter ( 60 in. dia.) 
7. 96 inches diameter (54 in. dia.) 
8. 54 inches diameter ( 36 in. dia.) 
9. 72 x 108 for 36 x 72 inches table 
10. 36 x 108 for 18 x 72 inches table 
11. 96 x 108 inches for 54 x 72 crescent table 
12. 72 inches diameter for 36 inches diameter 
half moon table 
c. Skirt Cloth (for buffet table) 
 
 
 
  
 
 
 
d. Top Cloth (for buffet table) 
e. Table runner for center design 
   
 
 
 
 
 
 
 
TABLE EQUIPMENT 
 
a. Round tables (stackable)  
72 in. – 12 pax 
60 in. - 10 pax 
54 in - 8 pax 
36 in - for cocktails 
 
b. Rectangular tables   
18 x 72 in. 
36 x 72 in. 
 
c. Crescent tables  
54 x 72 in. 
 
d..Half-moon tables - 36 inch diameter 
e. Quarter tables- 18 inches radius 
f. Square table 
 
 
 
 
   
 
 
 
Buffet table wedding reception 
 
 
 
   
 
 
 
 
   
  
Cold kitchen area 
 
 
FOOD AND BEVERAGE SERVICE EQUIPMENTS 
 
   
   
 
 
 
 
 
 
Gueridon ​mobile bussing cart mobile 
crockery cart 
 
 
 
   
 
 
 
 
 
 
 
 
  Dishwashing  machine  dish  rack 
Glass rack 
   
 
 
 
 
   
   
 
 
 
 
  Coffee maker 
electric thermo bus pan electric blender 
BAR EQUIPMENT/TOOLS
 Mobile Bar Wine Rack

Bar Sink Blender

Bar
Fruit Juicer
Refrigerator

Bottle
Stirrer
Sealer

Water
Coffee Maker
Pitcher

Coffee
Bar Caddy
Percolator
Punch Bowl Bottle
with Ladle Opener

Wine Bucket Ice bucket

Wine
Picks
Decanter

Jigger Bar Spoon

Cocktail
Straw
Shaker

Chopping
Scooper
Board
Measuring Measuring
Cup Glass

Beverage
Coaster
Dispenser

Strainer Cork Screw