F & B Equipments

Food and Beverage Equipment

Linen:-

This is one of the more costly items there for its control is very important. One clean item is issued for each dirty item handed in clean linen upon the sit of repuration from written in duplicate and sign by Food and Beverage personnel. At the end of each service dirty linen is sent to House keeping department to be exchanged for clean linen should be stored on proper lined shelfs, the correct sizes together and with the  inverted fold placing outward making it easy to count and control. The type of linen with depend on the class of establishment types of the style of menu and service to be offered the main item of linen are.

Table Cloths:

137cm x 137cm (54"x54") to fit a table 76cm ( 2feet 6 inch) square or a round table 1 meter (3 feet) diameter. 183cm x 183 cm (72"x72") to fit a table 1 meter square 244cm x 244cm (72" x 96") to fit rectangular shape table. 137cm x 137 cm ( 72"x54") to fit rectangular table.

Slip Cloths:

1m x 1m (3 feet x 3 feet) to cover table cloth

Serviette:

46-50 cm ( 18" x 20") square of linen, 36 to 42 cm ( 14" x 17") square if paper.

Buffet Cloths:

2m x 4m ( 6 feet x 12feet) this is a minimum size were there are longer table there may be longer cloths.

Trolley cloth and side board cloths:

These are usually maid from table cloth well corned and not suitable for use on table mended by the House keeping department and folded to fit a side board or trolley.

Waiter Cloth:

These are used by every waiter as protection against from heat and clean cloth.

Tea and glass cloths:

These are made of linen or cotton

Disposable:

In many establishment disposable are use to cuts the cost. The disposable must be attractive , acceptable, to the client and also help to attract customer. The choice of disposable may be determine by.

Necessity such as:

Out door catering

Cost consideration such as

Cost of laundry

Saving all washers

The growth of disposable market is due to number of factors:-

The need of reduce cost.

Difficulty in obtaining labour for wash up

Cutting the high laundry cost

Improve hygiene standards

Minimum breakage cost

Reduction in storage place is require

Changes in cooking and storage

Fast food developments

Types of disposable:-

The main variety of disposable are use in following areas.

Storage and cooking purposes

Service  of Food and beverage e.g. plates, knife, forks, cup

Paper napkin table cloths

Slip cloths, banquet roots, place mates

Hygiene

Clothing, aprons, Chef caps

Packages for marketing

Advantages to disposable:-

i. Reduce equipment and labour cost

ii. Improve hygiene standard

iii. Less service time

iv. Wood heat retention and installation properly

v. Marketing use as promotional aid, reduced capital investment

vi. Easy transportation

vii. Less cost

Disadvantages

i. Customer acceptability may be poor

ii. Some disposable may have high cost

iii. Better quantity store is require

iv. Heavy reliance and export in delivery time

Operation Equipment Requirement, Cateria for Selection Quantity and Types:-

All the cockery cutlery glass ware and other equipments that are used for the smooth running of the Food and Beverage  department are known as operating equipment of Food and Beverage.

Requirements

The requirement depend upon the types of Food and Beverage outlet generally a restaurant should require cutler, crockery, glass ware and linen a part stock maintain for the outlet apart from the  equipment and circulation.

Criteria for Selection:

The equipment are selected according to the theme of restaurant types of client location type of customer etc for e.g. In the multi cuisine restaurant in affine star hotel the equipment Selected would be of high quality silver ware ( epns) top quality glassware and other equipment.

Quantity and Types:

The quantity of equipment depend on the scale of operation a pass stock is maintain at all the time. The equipment  would be selected seen the current trends in the marked which reduce the service time are of good quantity and match the theme and décor of the out let.

Classification of crockery, cutlery, glassware hollow ware, flat ware, special equipment-up keep and maintenance of equipments:

Crockery :

Different types of crockery is used which includes plates, bowls, saucers, pots, jugs and boats etc. The main crockery is preferably china ware. High quality china ware is used because of its strength light weight, heat retaining quality and high resistance to chipping bone chipping bone china is very expensive so other ware is generally used.

Crockery and other size:

i. Side plate 15cm(6") diameter

ii. Sweet plate/ Dessert plate 18cm(7")

iii. Fish plate 20cm ( 8")

iv. Soup Plate 20cm (8")

v. Joint/ dinner/ full plate 25cm ( 10")

vi. Cereal/ Sweet plate 13cm ( 5")

vii. Breakfast cup/saucer 23-28 L (8-10 ft.oz)

viii. Coffee cup and saucer (demi tasse) 9.47 L (3 1/3 ft)

ix. Tea cup and Saucer 18.93 L ( 6 2/3 ft. oz)

x. Tea pot 28.4L(1/2 pt)

56.8L(1 pt)

85.2L (1 ½ pt)

1136 L (2 pt)

Other items:

i. Salad Crecent

ii. Hot water jug

iii. Milk jug

iv. Cream jug

v. Coffee jug

vi. Coffee pots

vii. Hot milk jugs

viii. Consomme cup and saucer

ix. Ashtray

x. Egg cups

xi. Soup bowls/cups

xii. Platter ( oval plate)

Table ware is a term recognized all items of flat ware cutlery and hollow ware it may be analysed as:

i. Flat ware denotes all forms of spoon and fork

ii. Cutlery refers to knives and other cutting equipments

iii. Hollow ware consist of and items made from silver apart from flat ware and cutlery, jugs, sugar basens, over flats.

Cutlery:-

i. Fish knife

ii. Fish fork

iii. Suite fork

iv. Dinner knife

v. Dinner fork

vi. Side knife

vii. Joint knife

viii. Butter knife

ix. Steak knife

Cutlery refers to knifes and other cutting equipments

Flat Ware:-

i. It denotes all form of spoons and forks:

ii. Fish knife

iii. Fish fork

iv. Suite fork

v. Dinner knife

vi. Dinner fork

vii. Side knife joint knife

viii. Butter knife

ix. Steak knife

Glass ware:-

Glass ware contributes to the appearance and the over all attraction of the restaurant in term of capacity by “fluid ounces or centilitres

i. Port glass

ii. Sherry glass  “3 out”

iii. Cocktail glass “ 2,3, fl oz”

iv. High bowl  “9,10, fl oz”

v. Slimjim

vi. Shorts stem

vii. 12 oz shorts stem 10,12 fl oz “ Worthington glass”

viii. Pilsner

ix. Draught beer “straight one pint.

x. Elgin sherry

xi. Paris goblet

xii. Red wine glass

xiii. White wine glass “5,6,8 fl oz”

xiv. Champagn tulip/ soucer/ flute “ 6,8, fl oz”

xv. Brandy ballon “6 out”

xvi. Old fashion glass

xvii. Tom Collins

Special Equipments:-

Equipments	Use
Asparagos holder	Used to hold asparagus spears when eating
Pastry slice	Used in sweet trolly to serve portion of gateau
Oyster fork	Shellfish cocktail/oysters
Pastry fork	After noon tea
Corn-on-the cob holder	One to pierce each end of the cob
Lobster pick	To extract the flesh from the claw
Butter knife	It is spread on bread
Caviar knife	Knife with a short board blade used for spreading the caviar
Fruit knife and fork	Dessert / fruit basket
Nut cracker	Dessert/ fruit basket
Grape scissors	To cut and hold a portion of grapes
Grape fruit spoon	Grape fruit halves
Ice cream	For all ice cream dishes serve in coupes
Sundac spoon	Ice cream sweet in a tall glass
Snail dish	Dish is round with two ears having six indentation to hold a portion of six snail
Snail fork	Use to extract the snail from it shell
Cheese knife	Used on the cheese board
Stilton scoop	Service of stilton cheese
Silver skewers	Kebabs-used for attraction presentation
Preserve spoon	Used with mustard pot
Sugar tongs	Required for sugar cubes

Maintenance of Equipments:

i. All the food and beverage equipment should be cleaned on a regular basis.

ii. Table and chairs should be dusted daily table cloth to be changed daily.

iii. All the wooden furniture should be polished once a month

iv. All the cutlery and crockery is regularly should be washed and wiped daily before service.

v. All the heavy equipment should be washed  and clean on a regular basis after one week or two weeks

Coffee machine

Bain marie

Chaffing dishes

All the glass ware that is in circulation should be washed and wipped according to