• Name – Rudra P. S.

Sengar
Email -rudrasingh9425@gmail.com
Phone number -
+917566161111. University roll no -
20HM021038

• COURSE - BSC IN HOSPITALITY AND HOTEL

ADMINISTRATION . (JISU) YEAR - 2020-
2022 SEMESTER - 1ST SEMESTER.
 CUTLERY:
• Stainless steel cutlery is available in many grades of quality and finish. The two
best qualities are those marked 18/8 which means a composition of 18 per cent
chromium and 8 per cent nickel, and 12/12 which is 12 per cent chromium and
12 per cent nickel. It is a available in matt or shiny finish.

• These are some uses: Soup spoon For thick soups ,Dessert spoon For thin soup,
breakfast cereals.
Tea Spoon - Tea, coffee, juice served with accompaniments, fruit cocktails,
sweets served in coupes or glass bowls etc.
CROCKERY
• Crockery that is produced as being
suitable for the food service
industry is often referred to as
‘hotel ware. all glazed tableware
was traditionally referred to as
china. Items '
which includes:· Flatware, for
example, plates and saucers
serving flats.
• · Cups and bowls, for example, tea
and coffee cups, soup and sweet
bowls and serving dishes.
• · Hollowware, for example, pots
and vases.

Click to add text

Glasswares
Well designed glassware combines elegance, strength
and stability, and should be fine rimmed and of clear
glass. All glassware should be cleaned and well
polished. Food and beverage service outlet use
variety of glasses for different types of drinks. Glasses
are named by the drinks served in them.
Thought there are many glasses for different drinks, it
is better to go for limited types of glasses that may be
suitable for all kinds of drinks.
Cocktail glass : For cocktails generally & smaller: for
pink lady and white lady.
Saucer glass : For champagne cocktails & daisies, not
really used much now.
Slim jim : For spirits and mixers & for sour as an
alternative to highball glass
Beer (glass) : Traditional beer glass in different sizes
for half and full ,measures of any beers and also beer
based mixed drinks like shandy etc.
LINENS (F&B)
• Restaurant linen is a expensive commodity is usually made of
cotton. Table linen has to be changed every meal and often
during a meal. Because of the high cost of laundering, a table
cloth which is a little dirty would not be changed but a slip cloth
would be placed over it for the succeeding service.
• Some Types of linen

• 1) Table cloths
• For 30’’ table—54in x 54 in
• For 36’’ table—72in x 72 in

• 2) Slip Cloths ( used to cover slightly soiled table cloth)

• 1m x 1m or 40in x 40 in

• Tablecloth, buffet cloth, napkins (serviettes), tray cloth, waiter’s

cloth, slips cloth, satin cloth.
 F&B Furniture
• Wood is the most commonly used material for dining
room furniture although metal in form of aluminum and
steel are also used. Marble is a popular material India
for dinning table tops. Plastic or Formica coated
tabletops may be found in many cafeterias, staff dining
rooms etc.
• Sizes of tables

• Square Table For 2 pax – 76 cm sq or 30 Inches

• For 4 pax– 1mtr or 36 inches
• Round For 4 pax – 1 meter or 36 inches in
diameter
• For 8 pax – 1.52 meters or 60 inches in diameter
• Rectangular For 4 pax – 30 x 48 inches or 4 ft 6” x 2ft 6”

• The side station is also called the dummy waiter or

service console. This is a very important piece of
furniture in a restaurant. It is used by the service staff
for keeping all the service equipment at one place.
HOLLOW-WARES

• Hollowware – any
other item
apart from flatware
and cutlery eg: -
teapots, milk creamer
s, entrée dishes etc.
Asparagus holder

• Use to hold asparagus spears when

eating

• Mostly used in pantry

SIDEBOARD
• The side station is also called the dummy waiter or
service console. This is a very important piece of furniture
in a restaurant. It is used by the service staff for keeping
all the service equipment at one place.
• When the restaurant cleaning has been completed all
equipment necessary for the service must be collected,
cleaned, checked and set out.
• It is also used as a landing table for the dishes picked up
from the kitchen enroute to the table and the dirty dishes
from the guest's table to the wash-up area. For the
convenience of the service staff, the side station should
be strategically located in a restaurant.
• The stacking of the sideboards must be done with proper
planning. One must ensure that sufficient covers for
relaying a station i.e. extra linen, crockery, cutlery,
glassware, ashtrays etc must be kept in a condition
whereby they can be used immediately when required.
DISPOSABLES

• Paper napkins, disposable

plates, cups, table mats,

doilies, coasters, table

rolls, gloves, spoons, forks,

knives, and so on.

Refrigerator

• A refrigerator is a kitchen
appliance where you can store
your perishable food at a cool
temperature. You should store
your milk and meat in
the refrigerator to keep them
from spoiling.
• At the end we came to an conclusion that in
order to work with all the departments and
without any intruption we should keep all the
equipments well settle and organised
in systematic way to run all
the functions smothly.

• To save time and also kitchen eqipment is a

great help in maintaining the cleanliness or
orderliness in the kitchen of restaurant. Some
of this equipment could help the cook chop,
Conclusion
slice, and neatly mince raw ingredients.
Cooking equipments specially made for such,
and they are designed to be mess-free as well
 Used class notes and E-METERIALS
for ACCURATE information

THANK
YOU BIBLIOGRAPHY