ARRIESGADO COLLEGE FOUNDATION, INC.

Prk. Acquarius, Visayan Village, 8100 Tagum City, Davao del Norte

Senior High School Department

FOOD AND BEVERAGE SERVICES

MODULE
S.Y. 2020-2021
First Semester (Week _6_)

Student Name: ____________________________________________________

Grade Level/Strand:____________________________________________________

Subject Teacher: _________________________________________________________

Chapter 2 Restaurant Service Equipment

 Date Week 6
Lesson 6 Furniture & Chinaware
Objectives 1. Learn the functions of the common household items;
2. List the Chinaware commonly found in contemporary dining rooms;
3. Differentiate the most commonly used plate sizes and their applications; and
4. Handle different kinds of Chinaware approppriately

OVERVIEW
Furniture & Chinaware
All the furniture used in any food and beverage service must be well chosen according to the needs of the
vent and the establishment. Its arrangement must take into consideration the flow of traffic of guests and service
staff. The appearance and atmosphere of the area must be flexible enough to suit various occasions.
Chinaware can be made of many different materials such as porcelain, pottery, pyrex, ceramics or glass.
Serving dishes of all shapes, sizes and materials used to present food to guests are also considered Chinaware.

Terms to Remember
Banquet Tiffany Lazy Susan
Cocktail Gueridon Sauce boat
Bouillon cups

A. ABSTRACTION
Banquet tables
 36” seats 4 people
 42” seats 5 people
 48” seats 5 people
 54” seats 6 people
 60” seats 8 people
 72” seats 10 people
Rectangular Banquet Table
 4 people: 30 x 48
 6 people: 30 x 72
 8 people: 30 x 96

Banquet chairs
Are light stackable chairs used in a variety of functions.

Tiffany chair
Also known as the Chiavarina. A wooden chair of
Ligurian design. Nowadays, this chair is made of metal.

Foldable stage
A foldable riser used during events and functions

Gueridon trolley
A piece of equipment on which food is served or
prepared in the dining environment. This kind of
furniture originated in France towards the middle of 17 th
century. Varieties of small occasional tables are now
called gueridon in French. The term may also refer to a
cart used in French service for the preparation of a dish
alongside the dining table at which it will be served.
Cocktail table
Generally synonymous with a coffee table. It is usually a
useful table placed either in front of or to the side of
seating areas like couches and chairs, onto which you
can place a drink , alcoholic or otherwise. It come in a
variety of different sizes, materials and style, and
choosing one usually means looking for something that
fits well with the function or event.
Chair trolley
Is designed to do most of the work on stacking of chairs
forward by just wheeling the prong underneath and tip
the load back. The rear castor not only carries the
weight of the load, but also provides an excellent
leverage point to tip back the stack of chairs.
Lazy Susan
It is an addition to a table that is designed to assist in
moving food from one person to another while dining.
This is accomplished the use of turntable, which usually
moves the food in circular pattern when push by those
at the table. In this way, the food never has to be picked
up and passed around the table. Instead, it remains in
place as it is turned about.

Lazy Susan Trolley

Used to carry the lazy susan.

Dance Floor Trolley

Used to carry the collapsible dance floor that is being
arranged like a jig saw puzzle during events and other
occasions.

CHINAWARE
China is a term used for crockery whether bone china (expensive and fine), earthenware (opaque and cheaper) or
vitrified (metallised)
Porcelain is a ceramic material made by heating selected and refined materials, which often includes clay of
kaolinite clay, to high temperatures. The toughness, quality, strength and appearance of porcelain arise mainly from
the formation of glass at high temperatures and the mineral mullite within the fired body.
Bone china is porcelain made of clay mixed with bone ash. This is very fine, hard china that is very expensive. The
range of design, pattern and color is limitless and there is something to suit all occasions and situations.
Earthenware may sometimes be as thin as bone china and other porcelains, though it is not translucent and is more
easily chipped. It is also less strong, less tough and more porous than stoneware, but its low cost and usability
compensate for these deficiencies.
Stoneware is hard pottery made from siliceous paste, fired at high temperature to vitrify (make glassy) the body. It is
heavier and more opaque than porcelain. The usual color of fired stoneware tends to be grayish, though there may
be a wide range of colors, depending on the clay.
Item Specifications
Bread and Butter Plate
Resembles salad plates are used in 5-7 in
serving bread and butter

Salad plate
Functions to serve salad presented
before the main course, as a side 6-8 in
dish with the main course, or
following the main course to
stimulate the palate. But when salad
is the main course, it is presented on
 a dinner plate.
Dessert plate
Is a specialized plate used to serve 7.25 – 8.5 in
desserts such as fruits, cakes and
other pastries.
Dinner plate
Used to serve the main course at all 10 ¼ in
meals, formal and informal.

Charger plate
Is also known as “show plate” which 12 ¼ in
is used as an underliner of the
dinner plate.

Finger bowl
Is a bowl of water, usually with
lemon or flower petals, which is
used for rinsing one’s fingers in
between courses in a multiple
course meal.
Sugar and creamer
Is a container used to store sugar
and creamer.

Bouillon cups and saucers

Are used for serving soups that are 20 ¼ fl oz
made from thin broth

Coffee cup 5.4 fl oz

Is used for serving coffee or tea

Espresso cup and saucer 2. 35 fl oz

Used in serving Espresso coffee

Teapots 28.7 fl oz
Are used to serve hot water and tea.

Sauce boat
A container for gravy and other 16.9 fl oz
sauces.

Salt and pepper

A container for salt and pepper. Rice
is usually added in the container to
prevent moisture and to keep it dry
so it won’t cake up.

Handling Chinaware
Whatever quality of China or crockery is used, the most important thing to ensure is that it is washed, rinsed and
dried correctly. Every item must be clean with no dirt, stains or streaks.
1. Chinaware has a high breakage rate and, therefore, needs careful handling.
2. They should be stored on shelves in piles or stacks of approximately two dozen each. Any higher may
result in their toppling down.
3. They should be stored at a convenient height for placing on and removing from the shelves to avoid
accidents.
4. Chinaware should be kept covered to prevent dust and germs settling on it.
5. Chipped and cracked items harbor germs and should, therefore, not be used and disposed off carefully.
B. FAST LEARNING REVIEW
A. Directions: Answer the following questions based on what you have learnt. Each item is equivalent to10points.
Criteria: Content----5points Organization of Ideas----3points Neatness----2points

1. What is the important role of furniture in FBS?

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2. Why is Chinaware called China?

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3. Does a chinaware set material is best for health?

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C. LEARNING EXERCISE

I. Identify the following Chinawares and Furnitures. Write down your answers on the space provided.
 Item Specifications
1. ___________________________ 5-7 in

Salad plate 2. ___________________________

Dessert plate 3. ___________________________

4. ___________________________ 10 ¼ in

5. ___________________________ 12 ¼ in

6. ___________________________

7. ___________________________ 20 ¼ fl oz

Coffee cup 8. ___________________________

9. ___________________________ 2. 35 fl oz

10. __________________________ 16. 9 fl oz

11. __________________________

12. __________________________
 Banquet table 13. __________________________

14. __________________________ 4 people: 30 x 48

15. __________________________

16. __________________________

17. __________________________

18. __________________________

19. __________________________

20. __________________________

D. EXPERIENTIAL ACTIVITIES
Assume that you have the necessary Chinawares at your home. Demonstrate on how to handle properly the
following tools and materials. Capture or photograph your ways on how to handle it. Include the storage where you
keep them and how you arrange them. Caption and label (the assumed kind of chinaware, example: common bowl-
assumed as bouillon cup) each picture. Print your output in a long bond paper.
The following chinawares to be assumed are:
-salt and pepper -Teapots
-coffee cup -bouillon cups and saucers
- finger bowl - charger plate
-bread and butter plate - salad plate
- dessert plate - dinner plate
Criteria:
Excellent 10-9 pts. Fair 4-3 pts.
Very good 8-7 pts. Poor 2-1 pt.
Good 6-5 pts.

Criteria Excellent V. good Good Fair Poor Score

Accurate
Organize
Neatness
Final presentation
Total