FFSO

FOOD AND BEVERAGE

SERVICE AREAS AND
EQUIPMENT

Prof: Jhaypee Enojas

Food and beverage service areas and equipment are
inevitable in the food service operation's success as they
create the first impression and expectations of the
customers. The creation at atmosphere complementing the
theme, decor, furnishing, color, design, layout, furniture,
linen, crockery, glassware, tableware, and small equipment
plays a vital role in forming the guests' positive mood-
elevating their dining experience. Also, proper olanning of
the foood beverage service areas and purchasing food and
beverage service equipment can reduce costs and increase
the staff's efficiency

FFSO
Moreover, this lesson is essential, especially for those
who would like to work in the food servuce industry.
Each service personnel must be familiar with and must
acquire adequate knowledge of appropriate serving
tools ad equipment to provide quality service to the
guests and prevent damage and breakages.
 FFSO
LESSON LEARNING
OBJECTIVES
at the end of this lesson, the student should be able to:
• IDENTIFY CONSIDERATIONS IN PLANNING FOOD AND
BEVERAGE SERVICE AREAS AND PURCHASING FOOD AND
BEVERAGE SERVICE EQUIPMENT;
• RECOGNIZE THE VARIOUS TYPES OF REQUIRED FURNITURE,
EQUIPMENT, AND LINENS IN THE FOOD AND BEVERAGE
SERVICE AREA;
• FAMILIARIZE AND CLASSIFY CATEGORIES OF CROCKERY,
GLASSWARE, AND TABLEWARE ( CUTLERY, FLATWARE);
• IDENTIFY THE REQUIRED QUANTITIES OF SERVICE EQUIPMENT
THAT ARE ESSENTIAL IN FOOD SERVICE OPERATIONS; AND
• DISCUSS THE IMPORTANCE OF SELECTION, STORAGE AND CARE
OF VARIOUS EQUIPMENT
EQUIPMENT

ENCOMPASSES ALL THE PHYSICAL RESOURCES OR

ITEMS WHICH AID IN ENHANCING THE DINING
EXPERIENCE OF CUSTOMERS. BASED ON THE
MOVEMENT, THESE COULD BE SEGREGATED INTO
THREE CATEGORIES, NAMELY: CIRCULATING
EQUIPMENT, FIXED EQUIPMENT, AND MOBILE
EQUIPMENT.

1. CIRCULATING EQUIPMENT- Is used while serving and

having food and beverages at the table. These are used
2.FIXED EQUIPMENT- is immobile equipment, also
known as static equipment, for a reason; they are affixed to
the constitute a structural component of the outlet. These are
fixed commodities of the food service areas, such as
furniture, fixtures, air conditioners and the like.

3.MOBILE EQUIPMENT- is equipment that moves freely

in the food service areas. These categories include all the
trolleys and carrying stations maneuvered to provide
specialized service to the guests with style. The service
personnel carrying such equipment exhibit their
showmanship before the guests to make their experience
delightful- for instance, flambe trolley, carving trolley, and
the like.
 FFSO

CONSIDERING FACTORS IN PLANNING FOOD AND

BEVERAGE SERVICE AREA AND PURCHASING FOOD AND
BEVERAGE EQUIPMENT
The service equipment found in the service area includes furniture,
linens, crockery, glassware, and tableware (cutlery, flatware). In
planning the food and beverage service area, several factors listed
below need to be considered:
• The type of clientle you want to serve;
• The location of your establishment;
• The style of service you want to offer;
• The menu and types of meal to offer;
• The space, size and layout of the food service area; and
• The availability of funds.
THE CLIENTLE
• Different clients have different needs.
• Clients in the business or upper-class level can pay a
higher price for food and service quality.
• On the other hand, middle-class clients look for a more
reasonable price yet want to experience a more
comfortable place to eat.
• Clients on a budget would be more interested in the
lower cost of foods than a higher quality of service or
ambiance.
LOCATION
• The location also reflects on your target clientele's
profile; the quality of equipment to be purchased must
be appropriate to your food service outlet location.
• In planning ad purchasing equipment for this kind of
clientele, it may be necessary to invest in equipment that
would be reliable to cater to a high sales volume.
FFSO

STYLE OF SERVICE
• The choice of required equipment, crockery, glassware,
and tableware depends on the style of service.
• Some styles of service require specific equipment.
 FFSO

MENU AND TYPES OF MEAL TO OFFER

• Menu items require preparations and necessary
equipment.
• The design of tableware and glassware also depends on
the type of food that you would offer.
• The range menu items and meals on offer, such as
breakfast, lunch and dinner, plays a vital part in the
planning and purchasing tableware, glassware, and
equipment as it affects the number it requires.
LAYOUT, SIZE AND SPACE
• Layout, size and space are essential in planning.
• A good layout can maximize space and organize the
establishment.
• The size also determines the establishment's capacity
to determine the required number of tables, chairs,
crockery, glassware, tableware and the like.
• The size of the necessary furniture and equipment
must fit into the floor design Multipurpose equipment
and furniture must be regarded as to save space;

FFSO
PRICE/AVAILABILITY OF THE FUND
• It is necessary to figure out the allocated budget in
planning and purchasing equipment, furniture,
crockery, glassware, tableware, and the like.
• The price of heavy equipment, high-quality
furniture and linens, crockery, and crystal glassware
is higher than standard equipment and furniture and
melamine and stainless steel.

FFSO
IN PURCHASING FOOD AND BEVERAGE
EQUIPMENT, THE FOLLOWING FACTORS NEED TO
BE CONSIDERED:

• Efficiency and durability;

• Maintenance cost;
• Availability for future replacements;
• Storage facility; and
• The size, shape, design and color appropriate to the
theme.
 FFSO

EFFICIENCY AND DURABILITY

• In purchasing equipment, it is necessary to
consider its efficiency so it should serve its
purpose. also, the durability of the equipment is
essential to reduce replacements and costs.
• Home equipment may not be appropriate in the
restaurant business, as they get used multiple times
in a day and would damage quickly.
 FFSO

MAINTENANCE COST
• Aside from durability, the cost of maintenance is another
factor to be considered in purchasing.
• Some dishware require to be hand-washed and are not in a
dishwasher. It requires more time and effort.
• If the establishment is a quick service restaurant, it would
not be practical. Also, some elegant flatware with engraving
and embossed designs require high maintenance costs. In
purchasing, make sure that you consider the presentation,
affordability, and easy care.
AVAILABILTY FOR FUTURE REPLACEMENTS
• In case of damage or breakage, it requires
replacement.
• Sometimes it is challenging to find the same
design.
• Some designs are not available anymore in the
market. if this happens, the establishment is
forced again to reinvest for new set.
STORAGE FACILITY
• The quantity of equipment to be purchased should
require minimal space.
• Many food service establishment designs save space
by maximizing guest usage space to provide a high
return of investment.
• Equipment should be easy to store, preferebly a
folding or collapsible type.

SIZE, SHAPE, DESIGN, AND COLOR

• The size, shape, design and color of crockery,
glassware, and tableware should complement the
theme, decor and design of the food service outlet.
FOOD AND BEVERAGES SERVICE EQUIPMENT
CATEGORY EQUIPMENT
FURNITURE • Sideboards, reception desk, tables, and chairs.

TROLLEYS • Carving trolley, cheese trolley, dessert trolley, fruit trolley,

gueridon or flambe trolley, hors d'oeuvre trolley, liquor
trolley, room service trolley, salad trolley, and wine trolley.

• Baize cloth, tablecloth, slip cloth, buffet cloth, table runners,

TABLE LINNEN table napkins (serviettes), waiter's cloth, and tea cloth.

• Dinnerware: Dinner plate, salad plate, soup bowl, cup and

saucer, demitasse, bread and butter plate, etc.
CROCKERY
FOOD AND BEVERAGES SERVICE EQUIPMENT
CATEGORY EQUIPMENT
GLASSWARE • Water goblets, wine glasses, champagne glass, beer mug, cocktail
glass, Tom Collins, old-fashioned, highball, pilsner glass, etc.

• FLATWARE: spoons, forks

TABLEWARE CUTLERY: knives
HALLOW-WARE: soup tureen, sauceboat, teapot, coffeepot,
etc.

• Bud vase, table number, menu stand, cruets, ashtrays, toast rack,
MISCELLANEOUS etc.

EQUIPMENT
• Paper napkins, disposable plates, cups, table mats, doilies,
coasters, table rolls, gloves, spoons, forks, knives, etc.
DISPOSABLES
 FFSO

FURNITURE
Has various sizes and shapes made in different
materials, colors, textures, and design. Selecting the
furniture types must be carefully planned to match the
food service area's them and color.
EQUIPMENT
• SIDEBOARD
• RECEPTION DESK
• TABLES
• CHAIRS
 FFSO

TROLLEYS
Various restaurants that gueridon service provide numerous
types of trolleys.
• CARVING TROLLEY • SALAD TROLLEY
• CHEESE TROLLEY • ROOM SERVICE
• DESSERT TROLLEY TROLLEY
• FRUIT TROLLEY
• GUERIDON TROLLEY
• HORS d'OEUVRE TROLLEY
• LIQUIR TROLLEY/ WINE TROLLEY
 FFSO

TABLE LINEN
Are all kinds of linens used to set the table decoratively for a
meal.
• BAIZE CLOTH OR SILENCER
• TABLE CLOTHS/ NAPPE/ UNDERLINER
• OVERLAY/ TOP CLOTH/ NAPPERON/ SLIP CLOTH
• BUFFET CLOTH
• TABLE RUNNERS
• PLACE MATS
• TABLE NAPKINS
• WAITER'S CLOTH
• TEA CLOTH
• TRAY CLOTH
CROCKERY/ DINNER WARE
Refers to plates and dishes used during meals.
• SHOW PLATE (12" DIAMETER)
• DINNER PLATE (10" DIAMETER)
• FISH PLATE (8" DIAMETER)
• DESSERT PLATE (7" DIAMETER)
• BREAD AND BUTTER PLATE (6" DIAMETER)
• RIM SHAPE PLATE
• COUPE SOUP BOWL
• RIM SOUP BOWL
• LUGGED SOUP BOWL AND SAUCER
• CREAM SOUP BOWL AND SAUCER
• FRUIT AND DESSERT BOWL
• FLAT CUP AND SAUCER
• FOOTED CUP AND SAUCER
 FFSO
GLASSWARE
Different kinds of drinks are served in various
types of glasses called glassware.

STEMMED OR
FOOTED GLASS
 • HURRICANE GLASS
GLASSWARE • IRISH COFFEE GLASS
STEMMED OR FOOTED • MARGARITA GLASS
GLASS • PARFAIT GLASS
• WATER GOBLET • POUSE-CAFE GLASS
• COCKTAIL GLASS UNSTEMMED OR UNFOOTED
• CHAMPAGNE COUPE GLASS
• CHAMPAGNE FLUTE • ZOMBIE GLASS
• SHERRY GLASS (COPITA) • TOM COLLINS GLASS
• CORDIAL GLASS • HIGHBALL GLASS
• RED WINE GLASS • DELMONICO GLASS
• WHITE WINE GLASS • OLD-FASHIONED GLASS
• BRANDY/SNIFTER GLASS • SHOT GLASS
• PILSNER (FOOTED) • PILSNER GLASS FFSO
• SHERBET GLASS
FLATWARE AND CUTLERY
Are table utensils used to serve and eat food, such as
spoons, forks and knives, relatively flat in design.

FORK
• DINNER FORK
• FISH FORK
• SALAD FORK
• FRUIT FORK
• DESSERT FORK
• PASTRY FORK
• OYSTER FORK / COCKTAIL FORK
• SNAIL/ESCARGOT FORK

FFSO
 FLATWARE AND CUTLERY
SPOON
• DINNER SPOON
• SOUP SPOON
• FRUIT SPOON
• DESSERT SPOON
• CHEESE SPOON
• COFFEE SPOON
• TEASPOON
• DEMITASSE SPOON
• SUGAR SPOON
• ICE CREAM SPOON
• SUNDAE / PARFAIT SPOON
FFSO
 FLATWARE AND CUTLERY
CUTLERY
• DINNER KNIFE
• FISH KNIFE
• FRUIT KNIFE
• DESSERT KNIFE
• BUTTER KNIFE
• STEAK KNIFE

FFSO
HOLLOW-WARE
Is made of metal, glass, or potterry tableware that usually service
as serving accessorries with significant depth or volume.
• SOUP TUREEN
• OVAL PLATTER
• ROUND PLATTER/ CHOP PLATE
• COFFEEPOT
• TEA POT
• SUFGAR BOWL AND CREAMER
• WATER JUG
• BUTTER DISH
• SAUCE BOAT

FFSO
MISCELLANEOUS EQUIPMENT
Miscellaneous are the special equipment and accessories used
inb serving food and beverages.
• SERVING SPOON • PASTRY TONGS
• SERVING FORK • SERVING SPOON
SALAD TONGS
SERVING FORK
• SOUP LADDLE • SPAGETTI SOUP
TONGS LADDLE
SAUCE LADLE
• SAUCE LADLE • SNAIL TONGS
FRUIT LADDLE
CAKE SPATULA
• FRUIT LADDLE • TONGS SERVER
ASPARAGUS TONGS
BREAD TONGS
• CAKE SPATULA • SERVICE SCISSOR
ICE TONGS TONGS
• ASPARAGUS • CRAB SCISSORS
TONGS • CARVING KNIFE
• BREAD TONGS • CARVING FORK
• ICE TONGS • CAVIAR KNIFE
FFSO
MISCELLANEOUS EQUIPMENT
• CHEESE KNIFE • SALT AND PEPPER
• PARMESASN KNIFE SHAKER
• HARD CHEESE KNIFE • TOOTHPICK BOWL
• SOFT CHEESE KNIFE • BILL FOLDER
SERVING SPOON
• GRATIN SERVER • PEPPERSERVING
MILL FORK
SOUP LADDLE
• LOBSTER/NUTCRACKER• NAPKINSAUCE
RINGS LADLE
FRUIT LADDLE
• LOBSTER PICK • OVAL TRAY
CAKE SPATULA
ASPARAGUS TONGS
• TABLE CRUMBER • BAR TRAYBREAD TONGS
ICE TONGS
• FOOD COVER /PLATE • BREAD BASKET
COVERVASE • ICE BUCKET
• TABLE NUMBER • WINE BUCKET
• MENU STAND • WINE CRADLE
• ASH TRAY • CANDLE STAND
FFSO
 FFSO

DISPOSABLES
• Nowadays, disposables are extensively used in all
operational areas of food and beverage service industry.
• The use of throwaways has seen exponential growth
over the last decade, and this is mainly to reduce the
operational cost.
 FFSO
DISPOSABLES
Disposable crockery and tableware
Disposable clothing
• Plates • Gloves
• Knives
• Chef caps
• spoons
• Aprons
• Fork
Disposable storage Disposable wipes
• Containers • Napkins
Disposable Decor
• Napkins
• Tablecloths
• Slip cloths
• Place mats
THANKYOU!
GOD BLESS YOU!!