KAUTI

KING ABDUL AZIZ UNIVERSITY

TOURISM INSTITUTE
Food &Beverage Service Theory -1
HT 221

RESTAURANT OPERATING EQUIPMENT

Mr. Adel Albalushi , December 2014

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 1of 20
RESTAURANT OPERATING EQUIPMENT
Linens are fabric goods, such as tablecloths,
napkins and slip cloths. Linen is a material made
from the fibers of the flax plant.

Flax plant Making Items of linen

The main items of linen normally found in a
restaurant are: tablecloths; slip cloths; buffet cloths;
trolley and sideboard cloths; and waiter’s cloths or
service cloths.
King Abdul Aziz University Tourism Institute Diploma in Hospitality
Management HT221 Food &Beverage Service Theory-1 Slide 1of 30
Table Cloths

Table cloths made from cotton or linen are not only more
absorbent but also last longer.

Egyptian cotton and Irish linen are considered the finest

materials for table linens because of their long, durable
fibers.

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&Beverage Service Theory-1
HT221 Food &Beverage Service Theory-1 Slide 2 of 30
White is the most popular color for table linens because it's
considered formal.

Table linens in off white or ivory are also acceptable.

Table cloth should be large enough to cover the top as well as a

portion of the legs of a table.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 3 of 30
Slip Cloths

These are designed to be laid over the tablecloth to protect it

from spillage and give it a longer life.

Using a slip cloth reduces the number of tablecloths used and

thus reduces the cost of inventory and laundry.

Slip cloths may measure 1 meter square approximately.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 4 of 30
Napkins

A napkin or serviette is a rectangle cloth or paper used

at the table for wiping the mouth while eating. It is
usually small and folded.

The napkin is folded and placed to the left of the place

setting, outside the outermost fork.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 5 of 30
In an ambitious restaurant setting, it may be folded into
elaborate shapes and displayed on the empty plate.

A napkin may also be held together in a bundle by a

napkin ring. Alternatively, paper napkins may be
contained with a napkin holder.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 6 of 30
Napkins maybe of the same color as tablecloths, or in a
color that blends with the decor of the restaurant.

Napkins should be clean and well-pressed. The ideal

size for a napkin is between 46 to 50 cm sq.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 7 of 30
Buffet Cloths
For a buffet table, the minimum size of the tablecloth
required is 2 m x 4 m.

Trolley Cloths and Sideboard Cloths

These are usually made from tablecloths well-worn and
not suitable for use on tables, mended by the
housekeeping department and folded to fit a sideboard
or trolley.

Buffet Cloths Sideboard Cloths

King Abdul Aziz University Tourism Institute Diploma in Hospitality
Management HT221 Food &Beverage Service Theory-1 Slide 8 f 30
Waiter’s Cloths or Service Cloths

A service cloth is a very important part of service

equipment as well as being part of the waiter’s
uniform. It must be kept clean and ironed at all times
and only used as a service cloth for certain activities
such as:
• Carrying hot plates
• Final polishing of plates
• Wiping small spills
• Brushing crumbs onto a service plate
• Wiping the undersides of the plates before placing plates
on the table

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 9 of 30
Service cloths are also used by every waiter as
protection against heat and to keep uniforms clean.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 10 of 30
EQUIPMENT HANDLING

Management invests huge amount in supplies and

equipment. Service staffs are, therefore, expected that
these equipment are handled gently and carefully.

Equipment should be handled in the right spot 

stemmed glass by the stem,
tumblers by the base,
flatware by the handle.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 11 of 30
The thumb should never show on the plate.

When setting up cutleries, as well as glassware, avoid

leaving finger marks by using trays or by securing them
inside a cloth napkin.

To prevent breakage, be conscious of the rules of

equipment handling.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management

HT221 Food &Beverage Service Theory-1 Slide 12 of 30
Breakages are usually caused by the following factors:

Mechanical Impact  results from

object-to-object collision.

Thermal Shock  results of sudden change of

temperature. Thermal shock happens when:
Hot water is placed inside a chilled / cold glass and vice
versa, Sudden use of glassware after coming of the
dishwashing machines, Heating chilled bowl in a
microwave.

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management Slide 13 of 30
HT221 Food &Beverage Service Theory-1
Improper Handling and Misuse of Equipment
using the equipment for a purpose it was not intended
for such as using a glass to scoop ice, using knives for
opening cans, etc.
 

Inattentiveness or Absent-mindedness
accidents often occur when service personnel are
absent-minded or are inattentive in executing services
especially when they are carrying breakable equipment.

Misuse of Equipment Inattentiveness or Absent-mindedness

King Abdul Aziz University Tourism Institute Diploma in Hospitality Management Slide 14 of 30
HT221 Food &Beverage Service Theory-1
 Environmental Factors –
Greasy wet floor, slippery floor, broken tiles, blind
doors.

King Abdul Aziz University Tourism Institute Diploma in Hospitality

Management HT221 Food &Beverage Service Theory-1 Slide 15 of 30