Food and

Beverage Service
Areas and
Equipment
Food and beverage service areas and
equipment are inevitable in the food service
operations' success as they create the first
impression and expectations of the
customers. Creating an atmosphere
complementing the theme, décor,
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 planning of the food and beverage
service areas and purchasing food and
beverage service equipment can reduce
costs and increase the staff’s efficiency.
 What is the Equipment
Equipment encompasses all the physical resources or items which aid in enhancing
the dining experience of customers.

Three categories:

1. Circulating equipment- these are used continuously as they move or flow from
one person to another. ex. crockery, glassware, tableware, linen and the like.

2. Fixed equipment- immobilized equipment, also known as static equipment, for a

reason; they are affixed to and constitute a structural component of the outlet. Ex.
furniture, fixtures, air-conditions, and the like.

3. Mobile equipment- it moves freely in the food service areas. These categories
includes all the trolleys and carrying stations maneuvered to provide specialized
service to the guests with style. Ex. flambe trolley, carving trolley, and like.
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, tableware (cutlery, flatware). In planning the food and beverage service
area have several factors that need to be considered which is listed below need
the type of clientele 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 funds
1. Efficiency and durability
2. Maintenance cost
3. Availability for future replacements
4. Storage facility
5. The size, shape, design, and color appropriate to the theme
 Food and Beverage Service Equipment & Supplies

Gueridon Trolley Bussing Trolley Folding Side Tray Glass Divider Rack

Used for table side Used to gather soiled A portable folding tray Used to store glasses.
preparation. In French dishes to be carried to where “ready to serve The divider in the rack
service, a chef prepares plated food” is is designed to prevent
the dishwashing area.
dishes in this trolley which is assembled, then glass to glass contact
served at the guests’ which can cause
positioned beside the
table. It is placed right breakage.
guests’ table
beside the guest table.
 Food and Beverage Service Equipment & Supplies

China Rack Cutlery Rack Service Tray Bread Basket

Used for racking Rack for cutleries. Some Used for assembling
Serves as container for bread.
and storage of rack can be plugged to and serving food and
china wares an electric outlet for drinks.
sanitizing purposes.
 Food and Beverage Service Equipment & Supplies
Change
Menu stand and Vinegar & Sauce
Menu Tray & Bill
Table Number Stand and Sauce Boat
Folder

Contains list of dishes for The menu stand is where a Change of the The condiments stand
the selection of menu is clipped and the customer, if any carries condiments while
customers. table number is used to is placed on this the sauce boat is a
designate the number of the change tray. Bills container for sauces and
table. are presented in gravy.
the bill folder.
 Food and Beverage Service Equipment & Supplies
Change
Flower Vase & Straw Dispenser Vinegar & Sauce
Tray & Bill
Candelabra and Tong Stand and Sauce Boat
Folder

These decorative The menu stand is where a

accessories are placed menu is clipped and the For cake display. Container for condiments.
at the center of the table number is used to
table. designate the number of the
table.
 Dinnerware refers to plates and dishes used during meals. Dinnerware sizes varies
according to the design produced by the manufacturer.

Charger, Service, or
Dinner Plate (Full Plate, Half Plate ( Fishplate,
Show Plate
Large Plate, Joint Plate, Dessert Plate or
or Meat Plate) sweet Plate)

12" in diameter.
This plate adds décor to the table. The
charger is also used to catch pieces of food,
10" in diameter. 8" in diameter.
preventing the tablecloth from stain. It also
It is used for serving It is used for serving
helps to retain the heat in dinnerware since it
the main course. fish, meats, and
is placed directly underneath plates in bowls.
vegetables when not
It usually remains for the first two courses and
served as the main
is removed before serving the main course.
course.
Dinnerware refers to plates and dishes used during meals. Dinnerware sizes varies
according to the design produced by the manufacturer.

Quarter Plate (Bread and

Butter Plate, Side Plate,
Cheese Plate, and
Coupe Shape Plate Rim Shape Plate
Underplate)

16" diameter Rim shape plates have one

Coupe shape plate has no
It is used for serving bread and and one half to two and one
rims, and is a flat plate
cheese and also used as an half flat outer edge. It is
with a slight concave.
underliner for bowls. made with a well that
collects juices from the
food.
 Dinnerware
refers to plates and dishes used during meals. Dinnerware sizes varies
according to the design produced by the manufacturer.

Coupe Soup Bowl Lugged Soup Bowl

Rim Soup Bowl
and Saucer

This can range in two sizes, small 7" to 9" diameter.

and large. The smaller is usually The Sizes of these bowls
4" to 5" diameter and 2" deep.
deep, while the more extensive is range from medium to
It is also known as an onion soup
typically shallow. This bowl may large. The crackers are
bowl, where a French onion soup
be served with an underplate usually placed at the
is put into a broiler to melt the
where crackers are placed. It does bowl’s rim, and these
cheese. The handle is used to
not have rims. bowls are used for serving
withstand the oven temperature
soups.
Cream Soup Bowl Footed Cup and
Fruit and Dessert Flat Cup and Saucer
and Saucer Saucer
Bowl

This can range in two 4" to 6" diameter. It is used to serve tea It is used to serve tea
sizes, small and large. It is used to serve an or coffee. It can vary or coffee. It also
The smaller is usually individual portion of in size, height, and varies in size, height,
deep, while the more fruits, nuts, and ice design. The bottom is and design. It is
extensive is typically cream flat and not footed footed, which fits
shallow. This bowl
into the indention of
may be served with
the saucer.
an underplate where
crackers are placed. It
does not have rims.
 Storage sand care of Chinaware/ Crockery
(Dinnerware)
Chinaware are extremely fragile and quite expensive. They require a more delicate approach to both
handling and storing. Here are some effective steps to properly preserve these valuable objects:

1. Wash, rinse, and dry crockery thoroughly before storage to remove the dirt and prevent stains.
2. Pile and store on shelves with approximately two dozen each.
3. Store crockery on shelves at a convenient height.
4. Keep it covered to avoid dust.
5. Chipped and cracked items should not be used and should be disposed of carefully.
 It adds beauty and overall attraction to the table and depicits the
quality and level of the restaurant. Most glassware are now in
Glassware standard patterns and sizes for easy order, quick delivery, and
availability. It is designed for a specific purpose and is mostly
named by the drinks served in it.

Selection of Glassware
The following points must be considered before
purchasing glassware:

1. Relatively durable
2. Fine rim and free from air bubbles
3. Ease of maintenance
4. Availability of replacements
5. No cracks and chips
6. Clear and well polished
7. Edges are not very sharp
8. The base is sturdy and can hold properly.
 Glassware is mainly categorized as (1) stemmed or footed, and (2) unstemmed or
unfooted.

Stemmed or Footed Glassware

Water Goblet Cocktail Glass Champagne Champagne Sherry Glass Cordial Glass
8-10 fl oz 4-12 fl oz Coupe Flute (Copita)
Used for all 6-8 fl oz 2 fl oz 2-3 fl oz
Used to serve
kinds of Used to serve champagne Used to serve Used to serve
water.
cocktails or sparkling wine sherry or other expensive
sweet wine. after dinner
liqueurs.
 Glassware is mainly categorized as (1) stemmed or footed, and (2) unstemmed or
unfooted.

Stemmed or Footed Glassware

Red Wine Glass White Wine Brandy/ Snifter Pilsner Sherbet Glass Hurricane
8-14 fl oz Glass Glass (Footed) 6 fl oz Glass
Used to serve 8- 14 v fl oz 8-10 fl oz Used to serve 8-12 fl oz
10-14 fl oz
red wine Used to serve Used to serve ice cream, Used to serve
Used to
white wine brandy or sundae, or exotic/
serve beer
liqueurs. molded tropical drinks
dessert
Glassware is mainly categorized as (1) stemmed or footed, and (2) unstemmed or
unfooted.

Stemmed or Footed Glassware

Irish Coffee Margarita Parfait Glass Pousse- Cafe

Glass Glass Glass
12 fl oz
10 fl oz 5-6 fl oz Used to serve 16 fl oz
Used to serve Used to serve drinks Used to serve
Irish coffee, daiquiris and containing pousse- cafes
regular coffee, other fruit fruit or ice and other
tea or hot drinks. cream layered
beverages dessert drinks
PARTS OF A STEMMED/ FOOTED GLASS
It is the upper portion of the bowl that touches the lips. The
shape and size of the rim direct the wine to the ideal part of the
palate. Acidity and sweetness are balanced in smaller rims,
while aromas are trap inside with narrow rims and headed to
the nose when you take a sip.

It varies in size depending on the wine, but it should be large

enough to swirl the wine to release the aroma.

It connects the bowl and base and serves as handle to

keep a consistent wine temperature and prevent
fingerprints on the bowl.

It is tick and sturdy and serves as the glass’ foot that gives
its stability.
 Unstemmed or Unfooted Glassware

Zombie Glass Tom Collins Highball Glass Delmonico Old-fashion Shot Glass
12-13 fl oz Glass Glass Glass
10-12 fl oz 18-10 fl oz 5 fl oz 8 fl oz 11.5 fl oz
use to serve
Used to serve Used to serve Used to hold Used mainly Used to serve
eye-catching
soft drinks, water and fizzes and to serve vodka,
cocktails
alcoholic juice cocktails rickeys, two whiskey whiskey, and
because it
and tropical/ served on drinks which other liquors
can highlight
the color of exotic juices the rocks. both contain
the drinks such as mai sparkling water
tais
Unstemmed or Unfooted Storage and Care of
Glassware
Glassware
1. Glasses are arranged in systematic rows and
stored upside down on shelves for efficient
service and avoid dust accumulating.

Pilsner Shooter Glass

Glass 2. For storage and
10-14 fl oz 3 fl oz transporting glassware,
Used to Used to hold plastic- coated wire racks
serve a mixture are used to prevent
cocktails,
breakage.
juice, and
beer

3. Glasses should never be stacked on top of each

other.
In serving glassware, service personnel should ensure that glasses are clean. The following
are some guidelines for checking glassware before serving:

1. clean, dry, and free from water marks or cloth lint;

2. free from any odor; and
3. not cracked or chipped.
 is a broad term used for flatware, cutlery, and hollow-ware.
Flatware includes all forms of spoons and forks, while all forms of
Tableware knives and cutting equipment are called cutlery. Hollow-ware
consists of all items which are used on the table during service.

Tableware is made of silver, plated silver, stainless steel, wood, or plastic available in
various patterns and designs. Fine dining outlets prefer to have tableware made of silver.
In contrast, coffee shops and other casual dining outlets go for stainless steel because of
the high maintenance of silver-made tableware.
Selection of Tableware
The following points must be considered
before purchasing tableware:

1. Type of menu offered 4. Washup facilities

2. Style of service 5. Price
3. Average seating capacity and turnover 6. Durability of the equipment
ratio 7. Maintenance and replacements
 Flatware are table utensils used to serve and eat food, such
Flatware and as spoons, forks, and knives, relatively flat in design. It is also
Cutlery termed silverware.

FORKS
TABLE FORK/ FISH FORK
DINNER FORK

8.0" to 8.5" length. Table 7" length. The fish fork has
fork are used every day an extra-wide left tine
for our main dishes. They and an optional notch. It
can be used for pasta, is used to separate
rice dishes, meat, or fishbone from the body.
vegetables. These forks Some have three or four
are usually the longest tines. The left tine is
fork in a set of tableware. slightly larger than the
right one.
 SALAD FORK
FRUIT FORK

6" length. Salad fork tines 5.5" to 6.0" length. Fruit

are slightly broader and forks are smaller that
flatter than dinner fork table forks and are
tines. This fork is typically designed, together with
used for appetizers and the fruit knife and the fruit
seafood. spoon, for fruit dishes and
appetizers.
DESSERT FORK
PASTRY FORK
6.0" to 7.0" length. Dessert
5.0" to 5.5" length. The
fork is similar to table fork,
pastry fork often has a
except that it is smaller
notch on the left tines. It
and narrower. Some
is shorter and narrower
series of dessert forks
than the salad fork to
have three tines and used
provide weight in
for different dessrt dishes.
cutting.
 OYSTER FORK/ SNAIL/
COCKTAIL FORK ESCARGOTFORK

5.5" to 6.5" length. The Snail or escargot forks are

oyster fork is narrow and two-pronged forks that
has three tines. It is also are thin and small. They
known as cocktail or have similar size and
seafood fork. It is used for design to cocktail forks
handling shellfish or but typically curved
picking up shrimp inward. These are
cocktails. It is the only specialty forks used for
fork set on the right side escargot.
of the plate.
 SPOONS
TABLE SPOON/ CREAM SOUP SPOON
DINNER SPOON
6.0" length. Cream soup spoon has
8.0" to 8.5" length. The cup
a more extended handle than a
of these spoons is design
teaspoon. It has a broader cup that
to pick up just the right
does not fit the mouth. The side of
amount of food. These
the spoon is used to sip the soup.
are for main dishes.

FRUIT SPOON DESSERT SPOON

5.5" to 6.0" length. Fruit
7.0" to 7.5" length. The dessert spoon is
spoons are smaller than a
smaller than a table spoon and is longer
table spoon and are used
than a teaspoon. The cup of the spoon
for fruits and appetizers.
can hold up to two teaspoon. Dessert
These are used together
spoons are used for different dessert
with fruit forks and fruit
dishes and sweets.
knives.
 SPOONS
CHEESE SPOON COFFEE SPOON

4.5" to 5.0" length. Coffee

6.5" to 7.0" length. Cheese spoon are spoons are used for stirring
used for grated cheese and served coffee when coffee is served
together with a cheese grater. after dinner.

DEMITASSE SPOON
TEASPOON

3.5" to 4.5" length. Demitasse

5.0" to 5.5" length. These
spoon is also known as a
are small-sized spoons.
mocha spoon. It is used to stir
This type of spoon is
the coffee with an equal
designated for stirring
amount of hot chocolate.
tea.
 SPOONS
SUGAR SPOON ICE CREAM SPOON
5.5" to 6.0" length. Sugar spoons
have slightly raised edges with a 6.0" to 6.5" length. Ice cream
long and narrow cup. The spoons have a square, wide
spoon’s cup helps for pouring cup used for picking up just
the sugar into small-sized cups the right amount of ice
without spilling it. cream from the bowl.

SUNDAE/ PARFAIT SPOON

9.0" to 10.0" length. A very long handle

characterizes sundae spoons. It is used for
stirring cocktails and long drinks that are served
in a tall glass. The spoon is designed in a
tapered shape to reach the bottom of any glass.
 CUTLERY
TABLE KNIFE/ DINNER KNIFE FISH KNIFE
8.0" to 8.5" length. Table knives 8.0" to 9.0" length. A fish knife
are used for the main course. is a wide, dull-edge knife with
They are designed and used for a notched point tip used to
various dishes such as meats or separate the fishbone from
vegetables. the fish flesh.

FRUIT KNIFE DESSERT KNIFE

8.0" to 8.5" length. The dessert
6.0" to 7.0" length. The fruit knife knife features a narrow blade
is used to peel and cut fruits. It and a rounded or pointed tip.
has a narrow blade that can The rounded tip is used to
be straight or curved and has section soft desserts, and a
a pointed tip. pointed tip to cut hard desserts.
 BUTTER KNIFE

5.0" to 6.0" length. The tip of the

blade is rounded, and some are
slightly wider at the tip. It is used
to spread butter on the bread.

STEAK KNIFE

8.0" to 9.0" length. The steak knife has a

serrated blade and sharp tip that helps in
cutting thick portions of meat. A steak knife is
not provided at a formal meal if the meat is
served roasted because it can easily be cut
with a regular dinner knife
 Hollow-ware is made of metal, glass or pottery
HOLLOW-WARE tableware that usually serves as serving
accessories with significant depth or volume. It
consist of the following
CHOP PLATE/ ROUND
OVAL PLATTER PLATTER
SOUP TUREEN

It varies in sizes from 12" to 20". It is usually used to serve

It is used in serving soups or meats. It is also used to
It is used to serve various
stew with a fixed knob handle serve plenty of dishes,
dishes, such as meats, fish,
and low domed cover. including cakes and pies.
vegetables, etc.
 COFFEEPOT TEAPOT SUGAR BOWL AND
CREAMER

Coffeepots are generally It is generally shorter than These two always come together and
slender and taller than coffeepots and is used to serve sugar and creamer, together
teapots and are used to serve tea or hot water. with coffee
serve coffee.
BUTTER DISH SAUCE BOAT
WATER JUG

It is used to
serve water

It is used to present
It is used to serve accompanying
butter
sauces.
MISCELLANEOUS Miscellaneous are special equipment and accessories
EQUIPMENT used in serving food and beverages

SERVING SPOON SERVING FORK SOUP LADLE SAUCE LADLE FRUIT LADLE

CAKE SPATULA ASPARAGUS BREAD TONGS ICE TONGS PASTRY TONGS

TONGS
SALAD TONGS SPAGHETTI SNAIL TONGS SUGAR TONGS TONGS SERVER
TONGS

SERVING CHEESE HARD

CRAB CARVING CARVING PARMESAN
SCISSOR TONGS KNIFE CHEESE
SCISSOR KNIFE FORK KNIFE
KNIFE
SOFT CHEESE GRATIN SERVER LOBSTER TABLE CRUMBER
LOBSTER PICK
KNIFE NUTCHRACKER

FOOD COVER/ BUD VASE EGG CUP TABLE MENU SALT &
PLATE COVER PEPPER CRUETS
NUMBER STAND
SHAKER
TOOTHPICK ASHTRAY PEPPER
BILL FOLDER TOAST RACK NAPKIN RINGS
BOWL MILL

OVAL TRAY FINGER BREAD

BAR TRAY DECANTER ICE BUCKET
BOWL BASKET
 CHAMPAGNE SALVER CANDLE STAND WINE
WINE CRADLE
COOLER COOLER

STORAGE
Silver room or plate room can only be found in large establishments. It is a separate service area that
serves as storage for the complete stock of tableware for metal’s service and surplus stock for
emergencies.

Large crockery, such as tureens, plates and the like, are usually stored on shelves. Each shelf is labeled to
make stacking and control easier. Lower shelves are used for heavier items, while lighter items are stored
on the upper shelves to prevent accidents.

Small items, such as menu holders, table numbers, and the like, are stored in a drawer with green baize
to avoid noise and scratching of items in the drawer.
 DISPOSABLES
Nowadays, disposables are extensively used in all operational areas of the 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 costs and the difficulty in arranging labor for washups or the high cost involved
in the laundering of reusables. The use of disposable also helps in improving the standards of hygiene
and minimizes the cost of breakages. This mechanism reduces the requirement of area for storage,
which becomes a highly beneficial factor in transport catering, fast foods, and takeaways. To stop it all,
there is a huge acceptability of disposables among the consumers because of hygienic standards,
attractiveness, and presentability.

TYPES OF DISPOSABLES
1. Disposables crockery and tableware- plates,
knives, spoons, and the like
2. Disposable storage and cookware- containers, etc.
3. Decor- napkins, tablecloths, slip cloths, place mats,
banquet rolls, etc.
4. Disposable clothing- gloves, chef caps, aprons,
etc.
5. Disposable wipes, napkins, etc.
6. Disposable packaging containers, etc.
 TABLES
Wooden-tops are used in fine dining restaurants. They are covered with thick woolen cloth,
also known as “baize cloth”
For banquets, tabletops are usually made of wood and steel stands, covered with tablecloth.
However, foldable tables are now available to the market and much easier to assemble.
There are various shapes of tables, such as half-moon, crescent, and the like, but the most common
tabletop shapes are square, round, and rectangular, with standard sizes and capacity shown on the
next page.

SQUARE TABLE ROUND TABLE RECTANGULAR TABLE

 TABLES

HALF MOON TABLE CRESCENT TABLE QUARTER ROUND

TABLE
CHAIRS
Chairs come in an assortment of shapes, colors, sizes, and design. However, the chairs’ dimensions
must be relative to the tables’ dimension.

Chairs are available with armrests or without that are made of wood, metal, and polyvinyl chloride
(PVC). Wooden chairs are usually used in fine dining restaurants. Metal chairs are generally used in
casual dining restaurants that provide a combination of modern and rustic look. In contrast, molded
PVC chairs are typically used in cafeterias and quick service restaurants. Banquet chairs should be
strong and sturdy, and stackable for storage purposes.
 TABLE LINEN
Table linens are all kinds of linens used to set the table decoratively for a meal. These are used to
wipe the mouth and protect the clothes of the guest from stains. Table linen is also known as napery.
Typical types of linen used in food and beverage service operations are the following:

BAIZE CLOTH/ MOULTON/ SILENCER/ SILENCE CLOTH

It is placed beneath the tablecloth (first layer)

and not exposed to the guests. Baize cloth is used
to reduce noise and minimize breakages when
putting cutlery, tableware, glassware, and
crockery on the table. It also protects the table
from heat from the dish. It also holds the table
cloth from slipping and protects customers’ wrists
while dining.
 TABLE CLOTHS/ NAPPE/ UNDERLINER

Tablecloths (second layer)

are made of different fabrics
in different colors. Plain
fabrics are mostly used for
formal occasions. Patterned
tablecloths are commonly
used in an informal setting.

The size of the tablecloth

depends on the size of the
table. The length of the
tablecloth drop helps
communicate the level of
formality.

INFORMAL FORMAL
 OVERLAY/ TOP CLOTH/
NAPPERON/ SLIP CLOTH BUFFET CLOTH

Buffet tables are covered with

buffet cloth.

Buffet masking cloth: it is

adorned around the buffet
table’s front side, primarily to
cover the legs and make the
buffet station attractive. It is
tailored in pleats of 4".

Overlay, top cloth, napperon, and slip cloth are all terms for a
smaller tablecloth (third layer) laid over on the tablecloth’s top to
cover stains. The size should be adequate to cover the table and fall
with a few inches. It is usually different in color than the tablecloth to
add overall decor. It is easier to replenish, replace and launder
because it is washed more frequently, the material is thinner than the
tablecloth
 TABLE RUNNERS
BUFFET CLOTH

Place mats can be made of

lace, linen, jute, cork, plastics,
etc. The appropriate design of
the place mats should be used
in casual or formal dining.
Place mats are used as an
alternative to protect the table.
They are also used for an
individual place setting.

Table runners are also referred to as deco mats. They are laid down
across in the table’s center for decoration to make the table more
attractive. These are long narrow fabrics placed on the top of the
tablecloths and used to carry a theme. Table runners have several
functions. They can also serve as a silencer and a heating pad. They
can also highlight centerpiece candles, and condiments on the table.
TABLE NAPKINS (SERVIETTES)

Table napkins, also called serviettes, are for

guests’ use. Table napkins can be made of
paper or fabric. Table napkins made of paper
are used in quick service, casual dining
restaurants, and others that offer informal
service. They are cheaper and save washing.
Table napkins made of fabric are usually used
in fine dining, banquets, and other catering
and formal services. They add style to the table
and can be reused. The shape and sizes of
table napkins dictate to formality.
Sizes of Table Napkins
Multiple course meal, formal: large napkins (22-26 inches square)
Buffet Service: Medium to Large (18-24 inches square/ 12x22 inches
Informal Service: Medium table napkins (18-20 inches square)
Luncheons: Small table napkins (14-16 inches square)
Tea: Small table napkins (12 inches square)
Cocktails: Tiny table napkins (9 inches square, 4x6 inches/ 6-8
inches)
WAITER’S CLOTH

Waiter’s cloth is a service cloth that is extensively used

during the service. It is folded under the dish to protect
the waiter against the heat while handling the crockery.
Waiter’s cloth is also used in the final polishing of plates
and brushing crumbs onto a serving plate. It is also used
to wipe spills on the dishes or plate edges when
necessary before placing them on the table. The waiter’s
cloth must be kept clean and should be immediately
changed if stained.

TRAY CLOTH
TEA CLOTH
Tea cloth is used for Tray cloth is used as a
wiping crockery, cutlery, lining on the tray for
tableware, and better presentation
glassware. It should be and good grip for the
lint free and frequently items being carried. It
changed. should be changed
when wet or soiled.
Thank You