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Module 3
FOOD AND BEVERAGE SERVICE EQUIPMENTS AND SUPPLIES
PROPER USE AND MAINTENANCE

Topic Content:
A. Dining Appointments
B. Serving Appointments
C. Sanitation Standards in Handling Service Equipment

Objectives:
After the module the students are expected to be able to:
1) Identify the restaurant equipment, tools and appointments;
2) Familiarize them by its forms, shapes, sizes, uses or functions;
3) Categorize them into dining appointments, serving tools/appointments and beverage/appointments or bar tools.

References:
Hospitality and Tourism Markets.
Fundamental of Food and Beverage Service 2006, Joseph Linford Ditan
A Guide to Meal Management, 2004, Nora N, Soriano

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 Quality service requires the use of appropriate serving equipment and utensils. Every dining personnel must be familiar with the various equipment and
pplies for dining service. They should also be trained of the appropriate use of this equipment to prevent breakages and damages.

DEFINITIONS
MEAL SERVICE – the manner in which food will be served to the diner; includes choosing and setting of table appointments, setting the table or any surface to
be used; offering of food to the diners and cleaning of food and dishes after dining.
TABLE APPOINTMENTS – utensils used for dining and these include dinnerware, flatware, beverage wares, hollow wares, and linens.
DINNERWARE – the proper terminology used for dishes in dining, whether for a cover or for serving, also known as chinaware before. Examples: plates,
bowls, sauce boats and etc.
FLATWARE – table appointments used to serve, dip, cut or spear food. Termed as “silverware“ before. Example: knives, forks, spoons and etc.
BEVERAGE WARE – table appointments used for drinking.
HOLLOW WARE – table appointments usually made of silver-plated, stainless, stainless steel and used primarily for serving and decorations like creamer, ice
bucket, ash trays and etc.
LINENS – used broadly included table coverings and napkins of all types regardless of the fiver or material.
COVER – refer to space and table appointments for one person/diner to a minimum distance of 20-24 or even greater is desirable when table is large.
I. DINING APPOINTMENTS
A. LINENS
Pointers to remember:
1) Color is important; it should be clean and free of stain.
2) Kind of linen used depends on the degree of formality.
3) Shape of the table cloth should match the shape of the table.
4) Consider the size, inappropriate size looks awkward.
5) Material should be durable and serviceable, attractive and suited to table appointments and must be easily laundered.
Types of linens:
➢ Tablecloth – whole piece of any material, which could be made of cloth or plastic used to cover tables for dining.
➢ Runners – placed across the table to accommodate at least two covers.
- Long narrow strips of cloth used on bare tables
- Provides variety to complement the design/serve as motif.
➢ Placemats – available in different shapes and materials
- Standard sixe is 14’’ width and 20’’ in length yp to 18’’x24’’
➢ Silence cloth – any material, size and shape that will set the table or any surface used for dining.
- Permits the linen to lie more smoothly and decreases the noise when table appointments are handled and to avoid breakage
➢ Top cloth – pieces of material placed over the table cloth/silence cloth constant laundering of large pieces of linens.
➢ Napkins – comes in varying sizes and material part of the cover in table setting.
- Any materials usually gingham, ramie or traditionally white linen damask or plain colored linen.
1. Dinner napkin = 22x22’’-27x27’’ square
2. Breakfast/luncheon napkin = 18x18’’-20x20’’ square
3. Tea napkins/refreshments = 12’’-14’’ square, used in snack or tea

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 4. Cocktail napkin = 4’’-6’’ square.
B. TABLE APPOINTMENTS
Table Appointment Placement Description Uses
1) Salad/Appetizer Fork At the left side of the place setting Medium size, smaller than Dinner fork, 4 For salads or appetizer
prongs
2) Fish Fork -do- Small, curve in edges, 4 prongs For fish dish
3) Dinner Fork -d0- Large, 4 prongs For dinner
4) Dessert Fork Upper of the plate, next to Dessert Small, 4 prongs For non-syrup dessert
Spoon
5) Dessert Spoon Upper of the plate below the Dessert fork Small For syrupy dessert
6) Salad Knife At the right side of the place setting Large, non-sharp For salads or appetizer
7) Steak Knife -do- Corrugated and sharp blade For meat dish
8) Fish Knife -do- Large non-sharp For fish dish
9) Dinner Knife -do- Large non-sharp Typical for dinner
10) Oyster Fork -do- Small, 3 prongs Used only if oyster is part of the meal
11) Lobster Fork -do- Slim, small Used only if lobster is part of the meal
12) Bread & Butter Plate Upper left of the place setting Small, 6”diameter Only for breakfast/per request by diner during
lunch/dinner
13) Butter Spreader Go together with B&B plate Like a small pie server -do-
14) Salad Plate Same placement of B&B plate Medium, 7” diameter Serve only at lunch and dinner
15) Dinner Plate At the center of the place setting Large, 10”diameter For actual meal/main course
16) Breakfast/Luncheon Plate -do- Medium, 9” diameter/4-5 cm. deep For actual meal/main course
17) Soup Bowl -do- Medium, 8” diameter For different soup menu
18) Soup Liner -do- Medium, 8” diameter Underliner for soup bowl
19) Dessert Plate -do- Small, 5-6” diameter For non-syrup dessert
20) Dessert Bowl Under the soup bowl Small, 5-6” diameter/3-4 cm. deep For syrupy dessert
21) Demitasse Cup At the left after last utensil Very small For tea/black coffee
22) Demitasse Saucer Go together with demitasse cup Very small -do-
23) Demitasse Spoon Go together with demitasse cup Very small -do-
24) Salt and Pepper Shaker In between two diners at the table Always come in pairs Condiments for dining, not advisable for fine
dining unless requested by guest
25) Table Napkin At the left/center/inserted in a wine glass Available in different sizes Appropriate sizes for a type of meal
Appropriate color for a certain occasion
26) Place Plate At the center 12” diameter For French service, to underline the hot-served
courses/entrée
27) Wine Glass At the tip of the soup spoon Available in different sizes & forms Appropriate for a type of wine
28) Water Goblet At the tip of the dinner knife Available in different sizes & forms Filled with water when the guest is about to sit
down
29) Ash Tray At the top of the placement Can be square/ circle shape For cigarette butts
30) Crab Cracker At the right of the place setting Place only if service is self-service For cracking crab shell.
31) Place Card At the center or at the top of the place Depends on the occasion VIP, greetings & reservations

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 setting
II. SERVING APPOINTMENTS (SEE ILLUSTRATIONS NEXT PAGE)
There are appropriate appointments and tools required for serving for certain style of service. Using the appropriate appointments is much safer to the
server and more likely to the diner. Otherwise diners might be disappointed with the server’s performance.
For example using a utility pitcher, supposedly limits only for kitchen use and then one server uses it in the dining area for serving water. What do you
think will be the reaction of the diner?
A. TRAYS
1. Round – for serving beverage
2. Rectangle – for serving foods and dish-out soiled dishes
3. Square – for cocktail serving, non-sitting down
4. Oval – for cocktail service of finger foods
B. CUTLERIES
1. Serving spoon – serving food especially with sauce or granules.
2. Salad tong – to pick-up leafy and vegetable salads.
3. Soup ladle – to serve soup.
4. Ice cream scoop – for serving ice cream
5. Pastry server – for pie serving
6. Cake server – for serving cakes
7. Ice scoop – for scraping ice
8. Serving fork – used for meal size meat and other viands
9. Carving knife – used for self-service in salad bar
10. Carving fork – used for self-service in salad bar
11. Salad serving fork – for serving salads
12. Fish serving fork – for serving fish
13. Bread knife – for slicking breads before serving
14. Cheese knife – for slicing cheese before serving
15. Salmon knife – for slicing salmon/tuna when needed
16. Fish serving knife – for slicing fish before serving
17. Salad serving knife – for slicing leafy salad ingredients
18. Salad scissors – to cut leafy vegetables for salad
19. Pasta serving fork – to serve/place pasta on the plate before
serving
20. Snail tong – for serving seafoods
21. Lobster/crab/nut cracker – for shelling nuts and serving
seafood.
C. SERVING BOWLS & COINTAINERS
1) Finger bowl – for peanut/franule finger food
2) Fruity nappy – for grapes and the like
3) Sauce boat 0 for individual gravy and sauce
4) Sauce bowl – for serving sauce and gravy
5) Cream Pitcher/creamer – containers for cream, used in
breakfast/room service
6) Teapot – dispensing hot water for coffee and the like
7) Water pitcher – for serving water
8) Serving fruit plate – serving huge sizes of fruits
9) Serving fruit bowl – used for small sizes of fruits
10) Serving platter – for serving finger foods
11) Serving soup bowl/tureen – for soup/keeping soup hot
12) Ear dish with cover – multi purpose
13) China ware ear dish – serving peanuts, candies and others
14) Gueridon – a portable gas burner in a trolley, used in French
Service
15) Tray stand – used to put the serving tray loaded with foods,
beside or near the dining table for comfortable serving.
FBS HANDOUTS | DAFFODEL M. DADULLA
SANITATION STANDARDS IN HANDLING SERVICE EQUIPMENT

1) Set up and serve only the clean and sanitized glasses, cutleries, china wares and other service equipment.
2) Equipment should not be exposed to contamination. Keep them in closed drawers or cabinets, not exposed to open air and dirt.
3) Food delivered for room service must be covered to avoid bacterial contamination.
4) All service equipment must be wiped-dry with clean wiping cloths to protect them from watermarks. The cloths used for this purpose must be
segregated from other cloths and if possible color coded.
5) Handle glasses by the stem or base, cutleries by the handle.
6) Underline bowls with a plate and never serve them with the finger touching the rim.
7) Avoid touching foods and cutleries with bare hands. Use a plastic scooper for serving ice, serving spoon and fork for dishing out foods.
8) Never hold/serve the toothpick, straw or napkin with bare hands. Protect them from bacterial contamination by serving them in wrappers or in their
respective dispenser.
9) When serving additional cutlery or napkin, place them in a small plate to avoid contact to hand.
10) The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
11) When setting up cutleries and glasses avoid leaving finger marks on them by carrying them in trays or placing them inside a cloth napkin.
12) Never serve food and cutleries that have fallen on the floor.
13) To protect food from contamination, keep them covered when they are not serve immediately.
14) Wash and wipe dry food containers before using them.
15) Check service station for cleanliness and possible pest infestation. Keep station neat, clean and free of foul odor.
16) Never serve cutleries, glasses, cups, or china wares that are oily or with finger marks, lipstick, spot or cracks/chips. Remove them from the service station
and bring them to the dishwashing area for proper washing and for those with cracks/chips discard it from service.

Breakages are caused by the following factors:

1. MECHANICAL IMPACT – results from an object-to-object contact. To avoid mechanical impact observe the following rules:
a. Do not stack dishes to high. Only china wares can be stacked using the decoy system.
b. Avoid handling glasses in bouquet. Place them in a tray and don’t make them stick to one another.
c. Never put cutleries into glasses. Place them in their appropriate container.
d. Do not overload bus pans. Carry just enough to avoid accident.
e. Do not dump glasses into the sink. Place them directly into divider racks.
2. THERMAL SHOCK – is the abrupt exposure of breakable equipment (like crystal glasses, china wares, etc.) from cold to hot temperature or vice versa,
resulting to cracks or breakages.
To avoid thermal shock:
a. Never put hot water in a chilled/cold glass and vice versa.
b. Allow chilled/cold bowl, china wares or glass to warm up at the room temperature before heating them in a microwave/oven.
c. Never put hot water in any glass or container that is not heat resistance.

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 3. IMPROPER HANDLING OR MISUSE OF EQUIPMENT.
Using equipment for a purpose other than what it is intended for.
Among all the malpractices that should be avoided are:
a. Scooping ice with a glass appropriate ice scooper must be use.
b. Using knives for opening cans. The can opener must be used for such purpose.
4. IMPROPER RACKING AND STACKING – stacking glasses and stacking chin wares that are of different sizes and shapes.
Precautionary Measures:
a. Instead of stacking glasses, place them in appropriate glass racks so as to prevent mechanical impact.
b. Stack china wares in decoy system. This means china wares of the same kind and size should be stack together to make an even staking. Otherwise
they become vulnerable to breakage.
c. Avoid overloading trays and bus pans.
d. Never stack dishes to high.
5. INATTENTIVENESS OR ABSENT MINDEDNESS
Accidents often occur when service personnel are absent-minded or inattentive while executing service especially when they are carrying heavy
trays and breakable equipment.
6. IMPROPER BUSSING
To avoid accidents and breakages, busboys/waiters/service attendants must:
a. See to it that the trays or bus pans is not overloaded.
b. The 3S’s (scrape, stack and segregate) in bussing must be strictly followed.
c. Appropriate trays are used – a bar tray with a cork for bar items; rectangular tray for china wares.
d. Trays are positioned in such that it is well balanced, with heavy items placed at the center.
e. Trays must be properly handled, with the palm, and not the fingers holding the tray or plate.
7. ENVIRONMENTATL FACTORS
a. Make sure that the floor is not wet or slippery. Food, water beverages that spill on the floor must be cleared immediately.
Kitchen floors should not be treated with a slippery polish to avoid slips or falls.
Grease that spill on floors and must be cleared with hot sponge and wiped dry.
b. Any broken tile must be immediately repaired as it can cause falls or accident.
c. Avoid using blind doors; use one with a glass to be able to see people coming in and out of the door.
If possible, use a separate door for entry and for exit.
d. Check for the other safety hazards and take corrective action to prevent accidents and injuries.

PROPER STORAGE OF EQUIPMENT

1) Clean and wipe dry all equipment before storing them.
2) In sorting:
-scrape all left over by hand;
-sort dishes according to size;
-stack dishes in separate pile;
-invert cups and saucers when placing them in racks;
3) In racking

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 -rack dishes according to size
-do not overcrowd dishes, overcrowding results to poor cleaning and increases the possibility of breakage.
4) Handle dishes by the edge; cups and silverwares by the handle, stemmed glasses by the stem and tumbles by the base.
5) Keep the dish storage area clean at all times, protect from pest infestation.

FBS HANDOUTS | DAFFODEL M. DADULLA