food & beverage service equipment
DESCRIPTION
TRANSCRIPT
FOOD & BEVERAGE SERVICE EQUIPMENT
Linen, glassware, crockery and silverware
EQUIPMENT CLASSIFICATION
Equipment
Fixed equipmen
t
Mobile equipmen
t
Circulating
equipment
FIXED EQUIPMENT1) Furniture
2) Floor
3) Walls
4) Ceiling
MOBILE EQUIPMENTIt includes all trolleys, carrying stations
that are maneuvered, in order to provide specialized service to a guest with style. For example flambé trolley, salad trolley, carving trolley etc.
CIRCULATING EQUIPMENTIt broadly includes:-
1) Linen
2) Glassware
3) Chinaware
4) Silverware
SILVERWARE All silverware used at Oberoi’s hotels
and resorts is E.P.N.S. (electro plated nickel silver).
Base is an alloy of nickel, brass, zinc or stainless steel.
Plated with silver to the extent of 10-15 microns(measuring unit of silver plating).
ALL PURPOSE SPOON, FORK AND KNIFE:-
SOUP SPOON AND BREAD & BUTTER KNIFE
TEA SPOON:-
OTHER E.P.N.S. EQUIPMENT:-
Ice bucket and tongs
Salver
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Service gear
Wine chiller
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Water jug
Butter dish
LINENLinen is a cloth woven from flax and used
for all linen used in the food and beverage department. Damask is a weave used in which the weft produces a pattern.
DINNER NAPKIN:-
Regular size is 21x21 inches.
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Tea napkin
Waiter’s cloth
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Table cloth
Runners
GLASSWARE Manufacturing process: Pressed, blown or
molded. Quality: Plain, Crystal. Appearance: Stemmed or footed
GLASSES AND THEIR SIZES:-
White wine: 8-
9oz
Red wine: 8-
9oz
GLASSES AND THEIR SIZES:-
Champagne saucer and tulip:
6-8oz
GLASSES AND THEIR SIZES:-
old fashioned:
7oz
Martini: 5-6oz
GLASSES AND THEIR SIZES:-
Beer goblet: 10-
12ozBrandy balloon: 8-10oz
GLASSES AND THEIR SIZES:-
Collins and high ball: 10-12oz and 8-12oz
respectively
CHINAWARE1) Chinaware is made from silica, soda
ash, and china clay, glazed to give a fine finish.
2) It is found in different colours and designs.
3) The most commonly used is white coloured as it directly reflects on the hygiene standards maintained in the restraunt.
Thank you!