FOOD AND BEVERAGE SERVICES NCII

INVENTORY OF TRAINING RESOURCES

Resources for Presenting Instruction
Print Resources As per TR As per Inventory Remarks

Resources for skills practice of competency #1

WAITERING TOOLS, MATERIALS As per TR As per Inventory Remarks
AND EQUIPMENT
Dinner plates, 10”
Show/service plates, 11-14”
Salad plates 7- 8”
Fish plates, 8- 9”
Dessert plates, 7-8”
Side plates or bred plates,6”
Soup plate/bowl
Cups and saucers 5-6 oz
Coffee pot
Tea pat
Salt and peppers shakers
Service trays
Silver platters
Round (bar) trays
Toothpick holders
Napkin holders
Sugar containers
Creamer containers
Sauce/gravy boats
Soup tureen
Peppermill
Food tongs
Sauce ladles
Cake servers
Water pitchers
(Room Service) Plate covers
Ice buckets with tongs
Dinner knives
Dinner forks
Salad knives
Salad forks
Fish knives
Fish forks
Soup spoons (cream and consume)
Dessert spoons
Dessert forks
Teaspoon
Cocktail forks
Service forks
Service spoon
Steak knives
Butter knives
Oyster forks
54” x 54 tablecloth
Table skirting cloths
Rectangular tablecloths
Side towels
16” x 16” cloth table napkin
Red wine glasses
White wine glasses
Water goblets
Juice glasses/hi ball
Champagne flute
Collins glasses
Pilsner glasses/iced tea glasses
Menu folders
Order pads
Bill folder/ change trays
Waiter station/ cabinet
Tray stand (optional)
Square / rectangular table (4’s/6’s)
Round tables (8’s)
Dining/ banquet chairs