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UNIT
OBJECTIVES
INPUT
2.0 FOOD AND SERVICE SERVICE EQUIPMENTS
1 2 3 4 5 6 7 8 9 10 11
1 2 3 4 5 6 7 8 9 10 11 12
13 14 15 16 17 18 19 20 21
1 2 3 4 5
6 7 8 9 10 11
12 13 14 15 16
17 18 19 20
21 22 23
H2014/2/6
DINING ROOM EQUIPMENTS
2.1.2 LINEN
H2014/2/8
DINING ROOM EQUIPMENTS
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:
Trolley cloths and These are usually made from tablecloths that are well
Sideboard cloths worn and not suitable for use on tables
Waiters cloth or These are used by every waiter as protection against heat
service cloths and to keep uniform clean
Tea and glass cloths The best are made of linen or cotton
EQUIPMENT FUNCTION
Trolley/cart
i- Service Trolley (stainless to transport raw material or food from one area
steel) to another.
2.1.4 FURNITURE
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
H2014/2/11
DINING ROOM EQUIPMENTS
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 Function
Rectangular
137cm x 76 cm (4ft 6in. x 2 ft 6in) to seat 4 persons or more
H2014/2/12
DINING ROOM EQUIPMENTS
Square
there are two sizes of square table
i. 76cm (2ft 6in) to seat 2 persons
ii. 1m (3 ft) to seat 4 persons
Round table
there are two size of round table
i. 1 m (3ft.) to seat 4 persons
ii 1.52m (5ft) 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.
H2014/2/13
DINING ROOM EQUIPMENTS
Activity 2A
2.1 Find the answers according to the clues given below:
S O U P S P O O N O
E F M M I A G R A P
S D T G D R L J P E
A E F T E F I J K R
U A H T B A A D I A
C N U P O I T N N T
E N K H A T K T W O
R A S E R V I C E R
H2014/2/14
DINING ROOM EQUIPMENTS
N A M A D A O E R Y
C O S O U P C U P H
CLUE:
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 O U P S P O O N O
E F M M I A G R A P
S D T G D R L J P E
A E F T E F I J K R
U A H T B A A D I A
C N U P O I T N N T
E N K H A T K T W O
R A S E R V I C E R
N A M A D A O E R Y
C O S O U P C U P H
CLUE:
H2014/2/15
DINING ROOM EQUIPMENTS
Self-Assessment 2
2.1 Fill in the empty space with the normal standard size
Table cloths
Napkin
Buffet cloths
H2014/2/16
DINING ROOM EQUIPMENTS
Trolley cloths and These are usually made from tablecloths well worn and
Sideboard cloths not suitable for use on tables
Waiters cloth or
service cloths
Tea and glass cloths The best are made of linen or cotton
2.3. List three types of food and beverage trolley and descibe briefly about it function.
Feedback on Self-Assessment 2
2.1
Trolley cloths and These are usually made from tablecloths well worn and
Sideboard cloths not suitable for use on tables
Waiters cloth or These are used by every waiter as protection against heat
service cloths and to keep uniform clean
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 to transport raw material or food from one area
steel) to another.
ii. Gueridon a movable service table or trolley where food
are carved.filleted,flambeed,or prepared and
serve to guest table.
iii. Carving Trolley a trolley where meat are carved and served to
guest plate.
iv.Hors-doeuvre Trolley a trolley for displaying and serving appetizer,
salad or cheese.
v. Bar Trolley a trolley used for serving alcoholic beverages.
vi. Dessert Trolley to display and serve dessert.
H2014/2/18
DINING ROOM EQUIPMENTS