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H2014/2/1 DINING ROOM EQUIPMENTS

UNIT

2
General Objective   

DINING ROOM EQUIPMENTS

OBJECTIVES

: To recognize dining room equipments and its function

Specific Objectives : At the end of the unit you will be able to : identify all types of dining room equipments. differentiate dining room equipments according to types. know the function of each equipment.

H2014/2/2 DINING ROOM EQUIPMENTS

INPUT
2.0 FOOD AND SERVICE SERVICE EQUIPMENTS

In any establishment, it is important to keep a customer’ first impressions when they are entering the service area. A customer may be gained or lost on these impressions alone. Therefore, the right choice of selecting the food service equipment and furniture are some of the factors that contribute to the success of dining room or food and beverage area. A careful selection of items in terms of shape, design, colour and function enhances the decor and theme. For example, the use and choice of crockery must be matched with the linen and the whole decoration of the area. There are three types of equipments which are discussed in this unit. 2.1 2.2 2.3 small equipments and tableware linen large equipment

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2.1

DINING ROOM EQUIPMENT

2.1.1 SMALL EQUIPMENT AND TABLEWARE

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1. Soup spoon 2. Fish knife 3. Fish fork 4. Joint knife 5. Joint fork 6. Side knife Figure 2.1 Cutleries and flatware

7. Dessert spoon 8. Dessert fork 9. Joint spoon 10. Tea spoon 11. Coffee spoon

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1. Asparagus holder 2. Oyster fork 3. Pastry fork 4. Corn – on – the – cob holders 5. Lobster pick 6. Butter knife 7. Sauce ladle 8. Fruit knife 9. Fruit fork 10. Nutcrackers Figure 2.2 Cutleries and tableware equipments

11. 12. Grapefruit spoon 13. Ice cream spoon 14. Sundae spoon 15. Snail tongs 16. Snail fork 17. Cheese knife 18. Stilton scoop 19. Gourmet spoon 20. Preserve spoon 21. Sugar tongs

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1. Bouillion cup/open sugar 2. Coffee pot 3. Coffee pot 4. Covered sugar 5. Cream jug 6. Cream jug 7. Cup 8. Cup 9. Cup 10. Grapefruit 11. Mini boat 12. Oatmeal

13. Oil/Vinegar bottle 14. Packet sugar holder 15. Salt & paper shaker 16. Sauce boat/stand 17. Fruit bowl 18. Soup cup 19. Soup cup 20. Soup Cup 21. Tea pot 22. Tea pot 23. Deep pasta/salad dish

Figure 2.3 Chinaware and table ware

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Plate Dinner plate Salad plate Fish plate Side plate Soup plate Big oval plate Medium oval plate Small oval plate Figure 2.4 Types of plates

Size in diameter 25cm( 12.5”) 18cm (7”) 20cm (8”) 15cm (6”) 20cm (8”)

2.1.2

LINEN

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The types of linen used would depend on the class of establishment, type of clientele and cost involved, and the style of menu and service to be offered. The main items of linen normally to be used are:

Type of linen

Measurement

Table cloths

137 cm x 137 cm (54 in x 54 in) to fit a table 76 cm(2 ft 6 in) square or round table 1 m (3 ft) in diameter

Slipcloths

1 m x 1 m (36 in x 36 in) used to cover a ‘grubby’ tablecloth

Napkin

46 – 50 cm (18-20 in) square if linen 36 – 42 cm (14-17 in) square if paper

Buffet cloths

2 m x 4 m (6 ft x 12 ft ) this is the minimum size; where there are longer tables there may be longer cloths

Trolley cloths and Sideboard cloths

These are usually made from tablecloths that are well worn and not suitable for use on tables

Waiter’s cloth or service cloths

These are used by every waiter as protection against heat and to keep uniform clean

Tea and glass cloths The best are made of linen or cotton Table 2.1 Types of linen and the measurement 2.1.3 LARGE EQUIPMENT

Well chosen equipments act as a compliment to any establishment area.

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EQUIPMENT Plate warmer

FUNCTION  to keep the plate warm so that to ensure the food served is hot.

Coffee maker Trolley/cart i- Service Trolley (stainless steel) ii- Gueridon

 to process coffee bean for coffee maker

 to transport raw material or food from one area to another.  a movable service table or trolley where food are carved, filleted, flambeed,or prepared and served to guest table.

iii- Carving Trolley iv- Hors-d’oeuvre Trolley Bar Trolley Dessert Trolley Lazy Susan

 a trolley where food especially meat are carved and served to guest plate.  a trolley for displaying and serving appetizer, salad or cheese.  a trolley used for serving alcoholic beverages.  to display and serve dessert.  it is a round rotatable platform used in the middle of a big round table for putting dishes. It helps to dispense dishes to every guest round the table. It is widely used in chinese dining room or restaurant.  side stand is a tool for putting soil dishes temporarily before removing to the dishwashing area.

Side Stand

Table 2.2 Service equipment and function

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2.1.4 FURNITURE Furniture must be chosen according to the needs of the establishment. Designs of careful arrangement can change the atmosphere and appearance of the food service area . The position of furniture can also be altered to suit different occassions.

2.1.4.1SIDEBOARD Sideboard is a storage and service station located in a dining room. It can hold most dining room equipments such as plate glassware, silverware linen and other dining room needs. It functions as a station for the waiters and waitress to keep any necessery tool or small equipment so that they can reduce the number of trips that must be made to the kitchen. It is essential that the sideboard is different from one establishment to another so that it will give each establishment its own identity: • the style of service and the menu offered

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the number of waiters or waitresses working from one sideboard the number of tables to be served from one sideboard the amount of equipment it is expected to hold It is essential that the sideboard is of minimum size and portable so that it may be moved easily. The top should be made from heat resisting material that can be easily washed or wiped. The material used in the make-up of the sideboard should blend with the rest of interior decoration in order to enhance the ambience of the surrounding .

2.1.4.2TABLE Tables come in three accepted shapes : rectangle, square and round. The mixture of different shapes is to give a variety in creating the right atmosphere of a dining room as well as the style of service. In some dining room, table top is plasticised or foam back for resisting heat or green baized covering for non-slip purpose or reducing sound of china and cutlery clicking while being setting up by waiter or waitress. Normally size of dining room tables are standardised as follow: Type Rectangular 137cm x 76 cm (4ft 6in. x 2 ft 6in) Function to seat 4 persons or more

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Square there are two sizes of square table i. ii. Round table i. ii 76cm (2ft 6in) 1m (3 ft) to seat 2 persons to seat 4 persons

there are two size of round table 1 m (3ft.) 1.52m (5ft) to seat 4 persons to seat 8 persons

2.1.4.3 CHAIR Chair comes in various kind of design, colours and materials to suit the situation and ocassion. It depends on the type of establishment whether it is for banquet, restaurant, fine dining, casual dining etc. The seating arrangment should be taken into consideration according as follows: • the size and shape of the food service area • • • • the design of table used the allowance made for waiter or waitress or trollley to pass the type of establishment type of furniture must be pleasant to look at, heavy duty, durable, spacesaving and easy to clean. The design must match with the interior and the decor.

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Activity 2A
2.1 Find the answers according to the clues given below:

S E S A U C E R

O F D E A N N A

U M T F H U K S

P M G T T P H E

S I D E B O A R

P A R F A I T V

O G L I A T K I

O R J J D N T C

N A P K I N W E

O P E R A T O R

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N C CLUE:

A O

M S

A O

D U

A P

O C

E U

R P

Y H

1. Pair to coffee cup 2. To store cutleries and chinaware 3. To decorate table setting 4. Waiter are using _______________ cloths 5. A tableware that is supposed to be there when soup is served.

Feedback on Activity 2A
2.1 S E S A U C E R N C CLUE: O F D E A N N A A O U M T F H U K S M S P M G T T P H E A O S I D E B O A R D U P A R F A I T V A P O G L I A T K I O C O R J J D N T C E U N A P K I N W E R P O P E R A T O R Y H

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1. Pair to coffee cup - saucer 2. To store cutleries and chinaware - sideboard 3. To decorate table setting - napkin 4. Waiter are using _______________ cloths - service 5. A tableware that is supposed to be there when soup is served – soup spoon

Self-Assessment 2
2.1 Fill in the empty space with the normal standard size Type of linen Table cloths Slipcloths 1 m x 1 m (36 in x 36 in) used to cover a ‘grubby’ tablecloth Measurement

Napkin Buffet cloths

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Trolley cloths and Sideboard cloths Waiter’s cloth or service cloths

These are usually made from tablecloths well worn and not suitable for use on tables

Tea and glass cloths The best are made of linen or cotton

2.2.

What is Lazy Susan?.

2.3.

List three types of food and beverage trolley and descibe briefly about it function.

Feedback on Self-Assessment 2
2.1 Type of linen Table cloths Measurement 137 cm x 137 cm (54 in x 54 in) to fit a table 76 cm(2 ft 6 in) square or round table 1 m (3 ft) in diameter 1 m x 1 m (36 in x 36 in) used to cover a ‘grubby’ tablecloth 46 – 50 cm (18-20 in) square if linen 36 – 42 cm (14-17 in) square if paper

Slipcloths

Napkin

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Buffet cloths

2 m x 4 m (6 ft x 12 ft ) this is the minimum size; where there are longer tables there may be longer cloths These are usually made from tablecloths well worn and not suitable for use on tables These are used by every waiter as protection against heat and to keep uniform clean

Trolley cloths and Sideboard cloths Waiter’s cloth or service cloths

Tea and glass cloths The best are made of linen or cotton

2.2 A lazy susan is a round rotable platform used on middle of a big round table for putting dishes. It helps to dispense dishes to every guest round the table. It widely used in Chinese dining room or restaurant. 2.3 Trolley/cart i. Service Trolley (stainless steel) ii. Gueridon  to transport raw material or food from one area to another.  a movable service table or trolley where food are carved.filleted,flambeed,or prepared and serve to guest table. iii. Carving Trolley iv.Hors-d’oeuvre Trolley v. Bar Trolley vi. Dessert Trolley  a trolley where meat are carved and served to guest plate.  a trolley for displaying and serving appetizer, salad or cheese.  a trolley used for serving alcoholic beverages.  to display and serve dessert.

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