The ancillary department of the restaurant area includes
important units in the make-up of a catering establishement, acting
as the link between kitchen or food preparation units and the
restaurant or food service units. The service areas behind the scener
can also be termed as ‘back-of-house’.
The service areas are stocked with appropriate equipment,
depending on the style of operation. The service areas themselves
are some of the busiest units of a catering establishment, especially
during the service periods. In general, especially in large hotels, five
main service areas can be distinguished:
1) Stillroom
2) Silver or plate room
3) Wash-up
4) Hotplate
5) Spare linen store
A well-structured layout of these areas is most important to
ensure even flow of work by the various members of staff. However,
the layout itself may vary with different catering establishments
according to their own needs.
Showing posts with label RESTAURANT EQUIPMENTS. Show all posts
Showing posts with label RESTAURANT EQUIPMENTS. Show all posts
Thursday, July 15, 2010
Saturday, June 26, 2010
EQUIPMENT HANDLING
Sanitation Standards in Handling Service Equipment
1. Use clean and sanitized glasses, flatware, chinaware and
other equipment for service.
2. All service equipment must be wiped dry with clean cloths
to avoid watermarks. The cloths used for this purpose
must be segregated from other wiping cloths.
3. Bowls should be underlined with appropriate underliner
and never to be served with the finger touching the rim.
4. When serving straw serve them with their wrappers or in
their respective dispensers.
5. When serving additional utensils or napkin, place them in
a small plate to avoid direct contact with hand.
6. The thumb should be kept away from the plate to avoid
touching the sauce, meat or dish.
7. When setting up flatware and glasses, avoid leaving
finger marks; carry them in trays or with a cloth napkin.
8. Never serve food using cutleries that have fallen on the
floor.
9. To avoid contamination, food must be covered when it is
not served immediately.
Never serve utensils, cups, glasses or plates that are oily,
wet or with fingermarks, spots or lipstick mark.
1. Use clean and sanitized glasses, flatware, chinaware and
other equipment for service.
2. All service equipment must be wiped dry with clean cloths
to avoid watermarks. The cloths used for this purpose
must be segregated from other wiping cloths.
3. Bowls should be underlined with appropriate underliner
and never to be served with the finger touching the rim.
4. When serving straw serve them with their wrappers or in
their respective dispensers.
5. When serving additional utensils or napkin, place them in
a small plate to avoid direct contact with hand.
6. The thumb should be kept away from the plate to avoid
touching the sauce, meat or dish.
7. When setting up flatware and glasses, avoid leaving
finger marks; carry them in trays or with a cloth napkin.
8. Never serve food using cutleries that have fallen on the
floor.
9. To avoid contamination, food must be covered when it is
not served immediately.
Never serve utensils, cups, glasses or plates that are oily,
wet or with fingermarks, spots or lipstick mark.
EQUIPMENT HANDLING
Do's and Dont's of Equipment Handling
1. Dump ice out of the glass; preheat the glass before
pouring hot water. Don't pour hot drinks in chilled or cold
glasses.
2. Stack dishes according to size and kind. Never stack too
high.
3. Handle stemmed glasses by the stem and tumblers by
the base. Never handle glasses in bouquet.
4. Remove glass / china from buspan one at a time. Don't
unload china, glasses at random.
5. Use ice scooper for scooping ice. Never use the glass for
scooping ice.
6. Never put cutlery into glasses, put them in appropriate
containers.
7. Make sure of an adequate back-up supply of glassware
for rush periods.
8. Always be on the lookout for cracked or chipped
glassware and remove them.
9. Never allow glass-to-glass contact on overhead racks,
keep distant from each other.
10. Never overload the tray / buspan. Load only what it can
conveniently accommodate.
11. Never buss glasses in the sink. Buss them directly onto
divider racks.
12. Never stack glasses. Use trays and avoid over crowding
them to prevent breakage.
1. Dump ice out of the glass; preheat the glass before
pouring hot water. Don't pour hot drinks in chilled or cold
glasses.
2. Stack dishes according to size and kind. Never stack too
high.
3. Handle stemmed glasses by the stem and tumblers by
the base. Never handle glasses in bouquet.
4. Remove glass / china from buspan one at a time. Don't
unload china, glasses at random.
5. Use ice scooper for scooping ice. Never use the glass for
scooping ice.
6. Never put cutlery into glasses, put them in appropriate
containers.
7. Make sure of an adequate back-up supply of glassware
for rush periods.
8. Always be on the lookout for cracked or chipped
glassware and remove them.
9. Never allow glass-to-glass contact on overhead racks,
keep distant from each other.
10. Never overload the tray / buspan. Load only what it can
conveniently accommodate.
11. Never buss glasses in the sink. Buss them directly onto
divider racks.
12. Never stack glasses. Use trays and avoid over crowding
them to prevent breakage.
EQUIPMENT HANDLING
Measures to Avoid Breakages
• Use trays when serving and bussing.
• Proper system should be followed in stacking and storing
equipment.
• Use appropriate door for entry and exit. A separate door
for entering and eiting should be installed to prevent
collision.
• Use appropriate glass racks. Make sure that the glasses
are conviniently, but not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.
• Use trays when serving and bussing.
• Proper system should be followed in stacking and storing
equipment.
• Use appropriate door for entry and exit. A separate door
for entering and eiting should be installed to prevent
collision.
• Use appropriate glass racks. Make sure that the glasses
are conviniently, but not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.
EQUIPMENT HANDLING
Management invests substantial amount in supplies and
equipment. Service staffs are, therefore, expected that these
equipment are handled gently and carefully. Staff should be
sanitation and safety conscious. Equipment should be handled in the
right spot stemmed glass by the stem, tumblers by the base, flatware
by the handle. Bowls should never be held by the rim, use
appropriate underliners. The thumb should never show on the plate.
When setting up cutleries, as well as glasswares, 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. Breakages are usually caused by the following
factors:
1. Mechanical Impact -- results from object-to-object
collision. This is induced by stacking of glasswares and
chinawares, picking of glasses in bouquet, overloading of
buspans and trays, putting cutleries inside glasses.
2. Thermal Shock -- result of sudden change of
temperature. This happens when hot water is placed
inside a chilled / cold glass and vice versa, abrupt use of
glasswares after coming of the dishwashing machines,
heating chilled bowl in a microwave.
3. 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.
4. 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.
5. Environmental Factors – greasy / wet floor, slippery
floor, broken tiles, blind doors.
equipment. Service staffs are, therefore, expected that these
equipment are handled gently and carefully. Staff should be
sanitation and safety conscious. Equipment should be handled in the
right spot stemmed glass by the stem, tumblers by the base, flatware
by the handle. Bowls should never be held by the rim, use
appropriate underliners. The thumb should never show on the plate.
When setting up cutleries, as well as glasswares, 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. Breakages are usually caused by the following
factors:
1. Mechanical Impact -- results from object-to-object
collision. This is induced by stacking of glasswares and
chinawares, picking of glasses in bouquet, overloading of
buspans and trays, putting cutleries inside glasses.
2. Thermal Shock -- result of sudden change of
temperature. This happens when hot water is placed
inside a chilled / cold glass and vice versa, abrupt use of
glasswares after coming of the dishwashing machines,
heating chilled bowl in a microwave.
3. 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.
4. 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.
5. Environmental Factors – greasy / wet floor, slippery
floor, broken tiles, blind doors.
LINEN
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.
Waiter’s Cloths or Service Cloths
A service cloth is a very important part of service equipment
as well as being part of the food server’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.
Service cloths are also used by every waiter as protection
against heat and to keep uniforms clean.
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.
Waiter’s Cloths or Service Cloths
A service cloth is a very important part of service equipment
as well as being part of the food server’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.
Service cloths are also used by every waiter as protection
against heat and to keep uniforms clean.
LINEN
Napkins or Serviettes
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.
Conventionally, t he napkin is folded and placed to the left of the
place setting, outside the outermost fork. 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 (with
cutlery) by a napkin ring. Alternatively, paper napkins may be
contained with a napkin holder.
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.
Conventionally, t he napkin is folded and placed to the left of the
place setting, outside the outermost fork. 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 (with
cutlery) by a napkin ring. Alternatively, paper napkins may be
contained with a napkin holder.
LINEN
Linens are fabric goods, such as tablecloths, napkins and slip
cloths. Linen is a material made from the fibers of the flax plant.
Originally, many, such as bed sheets and tablecloths, were made of
linen. Today, the term "linen" has come to be applied to all related
products even though most are made of cotton, various synthetic
materials, or blends. The main items of linen normally found in a
restaurant are: tablecloths; slipcloths; buffet cloths; trolley and
sideboard cloths; and waiter’s cloths or service cloths.
4.9.1 Table Cloths
Table linens made from cotton or linen are not only more
absorbent but also last longer. The fibers don't pill or pile as easy as
with synthetic table linens and they don't become shiny when
exposed to an iron's heat. Egyptian cotton and Irish linen are
considered the finest materials for table linens because of their long,
durable fibers. White is the most popular color for table linens
because it's considered formal. Table linens in off white or ivory are
also acceptable. A damask (woven) or embroidered pattern is a
perfectly acceptable table cloth.
Types of Tables Size of Tables Size of Table Cloths
Square table 76 cm sq 92 cm sq 137 x 137 cm 183 x 183 cm
Rectangular table 136 x 76 cm 183 x 137 cm
Round table 92 cm diameter 184 cm diameter
Table cloths should be large enough to cover the top as well
as a portion of the legs of a table without interfering with the guest's
comfort while he is seated at the table.The size of the tablecloth
varies according to the size of the table it is required to cover.
Slip Cloths or Naperones
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 metre square approximately.
cloths. Linen is a material made from the fibers of the flax plant.
Originally, many, such as bed sheets and tablecloths, were made of
linen. Today, the term "linen" has come to be applied to all related
products even though most are made of cotton, various synthetic
materials, or blends. The main items of linen normally found in a
restaurant are: tablecloths; slipcloths; buffet cloths; trolley and
sideboard cloths; and waiter’s cloths or service cloths.
4.9.1 Table Cloths
Table linens made from cotton or linen are not only more
absorbent but also last longer. The fibers don't pill or pile as easy as
with synthetic table linens and they don't become shiny when
exposed to an iron's heat. Egyptian cotton and Irish linen are
considered the finest materials for table linens because of their long,
durable fibers. White is the most popular color for table linens
because it's considered formal. Table linens in off white or ivory are
also acceptable. A damask (woven) or embroidered pattern is a
perfectly acceptable table cloth.
Types of Tables Size of Tables Size of Table Cloths
Square table 76 cm sq 92 cm sq 137 x 137 cm 183 x 183 cm
Rectangular table 136 x 76 cm 183 x 137 cm
Round table 92 cm diameter 184 cm diameter
Table cloths should be large enough to cover the top as well
as a portion of the legs of a table without interfering with the guest's
comfort while he is seated at the table.The size of the tablecloth
varies according to the size of the table it is required to cover.
Slip Cloths or Naperones
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 metre square approximately.
OTHER TROLLEYS
CHEESE TROLLEY
LIQUEUR TROLLEY
LIQUEUR TROLLEY
LIQUOR TROLLEY
MOBILE BAR
WINE TROLLEY
Hotel & Restaurant Trolleys
TROLLEYS - CARVING TROLLEY
It is used for carving joints of meat at a guest's table. This trolley
is seldom used in India.
is seldom used in India.
Hotel & Restaurant Trolleys
TROLLEYS - DESSERT TROLLEY
This trolley serves as a visual aid to selling desserts. Guests are
more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley.
more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley.
Hotel & Restaurant Trolleys
TROLLEYS - ROOM SERVICE TROLLEY
This trolley is known for its versatility. It is used for the service to
guests in their rooms. The waiter sets up the meal and covers
on the trolley and wheels it into the guest's room. This trolley
may also be used as a dining table in the privacy of the guest's
room. Beneath the trolley top, provision is made for mounting a
hot case to keep the food warm.
guests in their rooms. The waiter sets up the meal and covers
on the trolley and wheels it into the guest's room. This trolley
may also be used as a dining table in the privacy of the guest's
room. Beneath the trolley top, provision is made for mounting a
hot case to keep the food warm.
Hotel & Restaurant Trolleys
TROLLEYS - GUERIDON OR FLAMBE TROLLEY
A gueridon or flambe trolley is a small mobile trolley that can be
placed alongside the guest's table. It consists of one or two
burners, a gas cylinder and a work and storage space for plates
and cooking equipment. Using this trolley, the food is flambed at
the guest's table. Only skilled and well rained waiters are
allowed to handle this service as there is the risk of spoiling food
by overcooking it, and of the flame causing a fire in the
premises.
placed alongside the guest's table. It consists of one or two
burners, a gas cylinder and a work and storage space for plates
and cooking equipment. Using this trolley, the food is flambed at
the guest's table. Only skilled and well rained waiters are
allowed to handle this service as there is the risk of spoiling food
by overcooking it, and of the flame causing a fire in the
premises.
Hotel & Restaurant Trolleys
SIDE BOARD OR DUMMY WAITER
The style and design of the side board varies from
establishment to establishment. It depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one
sideboard
· The amount of equipment it is expected to hold.
It is essential that the side board is of minimum size and
portable so that it may be moved, if necessary. If the sideboard is too
large for its purpose, then it takes up space which could be used to
seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is
either completely emptied out or restocked for the next service.
establishment to establishment. It depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one
sideboard
· The amount of equipment it is expected to hold.
It is essential that the side board is of minimum size and
portable so that it may be moved, if necessary. If the sideboard is too
large for its purpose, then it takes up space which could be used to
seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is
either completely emptied out or restocked for the next service.
SIDE BOARD OR DUMMY WAITER
The side station is also called the dummy waiter or service
console. This is a very important piece of furniture in a restaurant. It
is used by the service staff for keeping all the service equipment at
one place. It is also used as a landing table for the dishes picked up
from the kitchen enroute to the table and the dirty dishes from the
guest's table to the wash-up area. For the convenience of the service
staff, the side station should be strategically located in a restaurant.
The side station should be kept clean and presentable as it can be
seen by the guests.
The following service equipment can be stored in a side
station.
Salvers
Creamers
Wine chiller and stand
Coffee pots
Teapots
Ice buckets and tongs
Finger bowls
Cruet sets
Sugar bowl and tongs
Soup ladles
Butter dishes
Bottle and wine openers
Cigar cutters
Bread baskets
Bud vases
Candle holders
Wine cradle
Toothpick stand
Straw stand
Pot holders
Drip bowls
Tuesday, June 22, 2010
TABLES & CHAIRS
The size and shape of tables depends entirely on the
availability of space and the kind of service envisaged. Normally
three types of tables are used. They are round, rectangular and
square.
The height of the table irrespective of the shape should be 75
cm from the floor level. The diameter of a round table to seat four
people should be approximately 92 cm. The size of a square table to
seat two people should 76 cm sq and 92 cm square to seat four
people. The size of rectangular table to seat four people should be
137 cm x 76 cm. Commercial table tops come in a variety of
materials: wood, metal, stone, tile and melamine. Many restaurant
table tops are available with edged finishes to prevent scuffs and
dents.
In some expensive tables, another table top is placed with
revolving facility, on top of which the food is placed where th guests
can rotate revolving top and serve himself, if he chooses to.
Chair are available in various shapes, colours and sizes to
suit all occasions. Because of the wide ranges of style, chairs come
in varied height and width. However the dimension of chairs should
be relative to table dimensions. The average height of the chair
should be 92 cm. The seat should be 46 cm from the floor and 23 cm
from the top of the table. This would enable guests to sit and eat
comfortably, without their legs touching the underside of the table.
availability of space and the kind of service envisaged. Normally
three types of tables are used. They are round, rectangular and
square.
The height of the table irrespective of the shape should be 75
cm from the floor level. The diameter of a round table to seat four
people should be approximately 92 cm. The size of a square table to
seat two people should 76 cm sq and 92 cm square to seat four
people. The size of rectangular table to seat four people should be
137 cm x 76 cm. Commercial table tops come in a variety of
materials: wood, metal, stone, tile and melamine. Many restaurant
table tops are available with edged finishes to prevent scuffs and
dents.
In some expensive tables, another table top is placed with
revolving facility, on top of which the food is placed where th guests
can rotate revolving top and serve himself, if he chooses to.
Chair are available in various shapes, colours and sizes to
suit all occasions. Because of the wide ranges of style, chairs come
in varied height and width. However the dimension of chairs should
be relative to table dimensions. The average height of the chair
should be 92 cm. The seat should be 46 cm from the floor and 23 cm
from the top of the table. This would enable guests to sit and eat
comfortably, without their legs touching the underside of the table.
STAINLESS STEEL
Stainless steel flatware and culery is available in a variety of
grades. Use of stainless steels and super stainless steels is
expanding in a variety of markets. Stainless steels have higher
resistance to oxidation ( rust) and corrosion in many natural and
man made environments; however, it is important to select the
correct type and grade of stainless steel.
Stainless steel is finished by different degrees of polishing:
high polish finish, dull polish finish and a light grey matt, non
reflective finish, etc.
Stainless steel's resistance to corrosion and staining, low
maintenance, relative inexpense and familiar luster make it an ideal
base material for tableware. Stainless steel neither tarnishes nor
stains. It resists scratching far more than other metals and may,
therefore, be said to be more hygienic.
grades. Use of stainless steels and super stainless steels is
expanding in a variety of markets. Stainless steels have higher
resistance to oxidation ( rust) and corrosion in many natural and
man made environments; however, it is important to select the
correct type and grade of stainless steel.
Stainless steel is finished by different degrees of polishing:
high polish finish, dull polish finish and a light grey matt, non
reflective finish, etc.
Stainless steel's resistance to corrosion and staining, low
maintenance, relative inexpense and familiar luster make it an ideal
base material for tableware. Stainless steel neither tarnishes nor
stains. It resists scratching far more than other metals and may,
therefore, be said to be more hygienic.
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