PREPARE SERVICE

STATIONS AND EQUIPMENT

P R E PA R E D B Y:

JASMINE A. FLORECE

PRINCESS GAIL M. DENIŃA

 Key Points To Consider In Preparing The
Service Stations And Equipment
• Theequipment forms an inevitable part of food and
beverage service. It plays an important role to build the
mood of the guest, to complement the outlet theme, and
to elevate guest experience. Right from the largest
commodities used for food preparation and interior
decoration such as chandeliers or ovens to the smallest
piece of cutlery, furniture, or linen participate in creating
overall ambiance of the outlet.
FURNITURE IN F&B SERVICES

• Furnitureis an important part of any

F&B services outlet. It needs to be strong,
easy to use or clean. The furniture plays an
important role in bringing the look and
creating an ambience of the outlet.
3 FIXED COMMODITIES

•Furniture
•Fixtures
•Fittings
 FURNITURE
Indoor Furniture
• It mainly consists of tables, chairs, push-down chairs,
racks, and lockers.

Outdoor Furniture
• It needs to be sturdy as well as attractive. It includes
coffee tables and chairs, bar chairs, dining sets, day
beds, loungers, hammocks, and swings.
 FIXTURES AND FITTINGS

• A FIXTURE is any item bolted to the floor or walls. For

example, air conditioners, electric plugs, sinks and toilets,
art pieces, and television screens mounted on wall.

• A FITTING is any free-standing item or an item that can

be hung by a nail or hook. For example, paintings,
mirrors, curtain rails, and lamps.
EQUIPMENTS
PANTRY EQUIPMENT
• Pantryis the adjoining area or room to the
kitchen from where the finished food or a
drink is ready to be served. This area serves
as an ancillary capacity of the kitchen. The
food is given final touch-up for presentation,
and then handed over to the serving staff.
The pantry is often equipped with a sink
attached with normal water and hot water
taps.
• Refrigerator • Knives and chopping
• Electric oven boards
• Toaster • Hollowware (casserole,

• Coffee Brewing Machine bowls, and dishes of

various sizes)
• Blender
• Crockery
• Electric Food Whisk
• Drinkware
• Cutlery
 SIDEBOARDS IN PANTRY
Sideboards are mainly shelves with drawers. This can be
used to store hollowware and glassware.
Different Varieties of Sideboards
• Buffet- It has high legs than the sideboard
• Credenza- They are the storage cabinets without
legs. They mostly have sliding glass doors.
• Server- A server is smaller, shorter, and more
formal than a buffet or sideboard.
• Sideboard- It has short legs
 TROLLEY
• Itis a serving cart used for serving as well as storing. It
has wheels which enable it to move easily around the
kitchen. It is also used in elite food and beverage
outlets for serving the guests. It is available in various
designs, sizes and shapes. You can choose on number
of shelves and sections, and burners. When not in use,
it is preferably parked at the wall.
 POINT-OF-SALE EQUIPMENT
• Today, many restaurants use Point-of-Sale (POS)
equipment, a computer-based technology to take
orders, record them, accept payments, and display
or print their receipts. Restaurant servers,
bartenders, and cashiers can use POS systems to
enter and record food and beverage orders easily.
A POS system in the F&B Services can increase
convenience and accuracy in order tracking and
can save time during rush hours. It can smoothly
perform the following functions:

• Calculating cash due for every order entered for a

table
• Recording the method of payment
• Tracking balance cash
• Creating periodic sales reports
• Calculating labor and payroll data
• Recording daily check averages for each worker
• Tracking the number of balance and sold food
items
• Recording information of repeat costumers
 TABLEWARE IN F&B SERVICES
• Tableware consists of crockery, cutlery,
glassware and linen used while serving and
eating meals at a table.
 CHINAWARE
• This is a collection of fine dishes, bowls, food
platters, section dishes, ramekins, cups and saucers,
soup spoons, vases, and ash tray made using a
translucent ceramic material.
HOLLOWWARE
• This consists of containers/vessels or serving dishes
and accessories such as serving bowls, pots, kettles,
ice jugs, and water pitcher. These containers are
either made from glass or metals such as copper,
brass, or stainless steel that are hollow or concave.
• Pitcher- water container
• Coffee pot- container for brewed coffee
• Tea pot- a deep round dish, which is used for
serving tea.
• Sauce boat- a container for serving sauces
• Escargot tong- a holder used for eating snails
• Soup ladle- a large deep spoon with a long handle
that is used for serving liquids and soup
• Gravy ladle- a small bowl with a long handle that is used for
serving gravies and sauces
• Sugar tong- a small tong used for serving sugar cubes
• Ice tong- a tong with a rounded bowl and short prongs used
to pick up cubes of ice
• Silver food cover- a cover for dish easily removed when it is
about to be served
• Candelabra- an ornamental branched candlestick holder for
more than one candle or lamp.
• Salt and pepper shaker- a container of salt and pepper
• Silver oval platters- used ads container for serving
food in a buffet
• Ice cream Scooper- a utensil used for dishing out ice
cream or other soft food
• Ice scooper- made of stainless steel used to scoop or
moving out crushed ice
• Ash tray- a receptacle for ash, typically from
combustible consumer products such as cigarettes and
cigars
GLASSWARE
• Thisconsists of articles made of fine glass. Glassware includes
jugs, pitchers, drinkware, ash trays, vases, and similar articles.

Types of Glasses
The glasses and tumblers come in widely variety of shapes
and sizes. They are either footed with stem or non-footed. They
can also be high-ball or low-ball. Some of the widely used
shapes are -
• Cooler- It is used to serve welcome drinks or appetizers.
• Flute- It is a glass with a long cup and is mainly used to
serve champagne
• Goblet- It is a round glass with a or without a stem. The
goblets with stem are used to serve wines and brandy. A
non-footed version is used to serve whisky.
• Margarita- It is a variant of goblet with a wide round
dish-like cup. Margarita is used as a cocktail, mocktail,
or a sorbet glass.
• Mug- It is used to serve beers.
• Nonic Glass- It is a tall glass with a broad rim.
It is used to serve beers.
• Pilsner- It is a high-ball glass used to serve cold
coffee, iced tea, juices, and beer. A pilsner can
support beers or aerated drinks gracefully.
• Pint- It is a glass used to pour distilled alcohol
• Shot Glass- It is a small glass used to consume fermented
or distilled alcohol into other glasses for mixing with
water or sparkling water.
• Snifter- It is used to serve spirits.
• Thistle glass- Its silhouette is shaped like a thistle flower.
These glasses have tapered broad rims with round cups
attached to a stem and disk. It is used to serve ales and
aerated drinks.
• Tulip Glass- It is used to serve beer, cocktail, or mocktail.
 SILVERWARE
• The objects in silverware are made of Electro-Plated
Nickel Silver (EPNS). These are made from an alloy
of brass, zinc, stainless steel or nickel with silver
plating of 10 – 15 microns. Silverware includes
spoons, forks, knives, hollowware, drinkware, tongs,
ice bucket, and a salver.
CUTLERY
• Cutlery compromises of any hand-held implement
for eating or serving food. It includes various
spoons, forks, knives, and tongs. It is also called
silverware or flatware. Cutlery is made of metals
like stainless steel or silver.
TYPES OF SPOONS, FORKS AND KNIVES
Forks
• Dinner fork- the largest of the forks used in place setting.
• Fish fork- A four-tined fork used in eating fish
• Dessert or Salad fork- a four-pronged shorthanded fork
with broad tines which is used to eat salad or dessert.
• Seafood/Oyster/Cocktail fork- a smaller long handled
three-pronged fork, the purpose of which is to spear food.
• Snail/Escargot fork- used for eating snail
or escargot
• Deli (Fruit) Fork- has two tines. It helps to
picky thinly sliced food such as slices of
fruits.
• Serving Fork- It is the largest fork used for
serving. It has longer and stronger tine that
help to hold and pick large meat or
Spoons
• Soup Spoon- It has a round cup bigger than that of the
table spoon. It has as long as a dinner spoon.
• Dinner spoon- It has elongated round cup. It is used to
eat main course food items. It can pick up just the right
amount of rice, stew, or curry. It is always paired with a
fork (with four tines) of the same length or a dessert
knife.
• Relish spoon- a small, usually pierced spoon used for
serving relish, olive and pickles
• Iced tea spoon- a long-handled teaspoon used for
drinks served in a tall glass, such as iced tea.
• Bouillon spoon- used for bouillon soup
• Dessert spoon- these are smaller than their main
course peers and are used to have desserts.
• Tea/Coffee spoons- these are smaller than the dessert
spoon in length and size of cup. We use these spoons
to stir coffee or tea but can also be used for eating
dessert.
• Demitasse spoon- a very tiny spoon used in serving
demitasse coffee.
• Cereal spoon- large spoon similar to a dessert spoon.
• Sugar spoon- it has a flower shaped round cup. It is
used to take sugar from sugar bowl of tea set.
• Ice cream spoon- it is a small spoon with flat rim
that can help to cut the right amount of ice cream. It
can come in small, medium, and large sizes according
to the quantity of ice cream served and the size of the
bowl.
• Cocktail (Soda) Spoon- It is a drink spoon
with a long handle that helps the spoon to
reach the bottom of a tall glass
• Salad spoon- it is always used in pair with
salad fork. It helps mixing and serving salad
efficiently.
• Serving spoon- It is a spoon with large round
cup designed to serve stews and rice.
Knives and other cutlery implements
• Dinner Knife- a knife with either straight or serrated blade
with a broad and rounded tip used for luncheons and dinners.
• Steak knife- a knife with serrated blade and a pointed tip
used for steaks
• Fish knife- a knife with a broad blade, which is used when a
fish is served.
• Butter knife- or spreader, it has short rectangular blade that
is sharp on the lower side to form an edge. It is useful in
cutting semi-firm pieces of butter and apply them on food
items such as breads.
• Butter server- a small broad spatula, bigger than
the spreader used for serving butter.
• Dessert knife- used for eating dessert.
• Cheese knife- used for cutting cheese
• Pastry or pie server/ cake knife- it is a flat,
elongated triangle-shaped knife and is used to
cut piece of cake and handle it smoothly.
CHAFFING DISHES (CHAFERS)
• These are food warming dishes. They keep the food
warm for an adequate time and temperature. They
come in two variants: electric or chafer fuel candle.
• Chaffing dishes are available in multiple sizes, shapes,
and lids. Modern-day chaffing dishes are made of
light metal or ceramic handles, sometimes coveres
with a see-through lid.
LINENS
• Thelinen at any food and beverage service outlet is either disposable
or non-disposable.

DISPOSABLE LINEN
• This includes items that can be used only once. These items are
made of recycled paper with high absorbing capacity. For example,
table napkins, restroom tissues, wrappers, and facial tissues. Facial
tissues soaked in cologne water are given to the guest. Considered
a good welcome gesture. Disposable table linen is usually offered
to guests in trains or aircrafts before meals.
NON-DISPOSABLE LINEN
• The items in this category are made from flax. This includes
table cover, dinner napkins, tea napkins, and table runners. Non-
disposable linen must be clean and pleasantly scented. It must be
starched if required. Non-disposable linen must be placed on the
table tidily. The staff can fold them and arrange them and arrange
them in decorative shapes or just put them through decorative
linen rings to catch guest’s eyes and start imparting warm
experience to them at the table.
PREPARING SERVICE STATIONS AND
EQUIPMENT
 MISE-EN-PLACE
• It
is the activity of putting things in place to make the subsequent
F&B Services smooth. The serving staff carries out the following
duties-

• Removing all soiled linen and replacing them with the fresh ones.
• Ensuring that the sideboard is well-equipped.
• Replenishing condiment containers, shakers, and water jugs.
• Polishing cutlery and glassware.
• Replacing pale flowers with the fresh ones.
APPLY FOOD HYGIENE AND OHS MEASURES
• F&B services have direct access to guests’ health
through food and beverages. The working staff
handles every food and drink item closely that the
guest is going to eat. Hence, if these services do not
follow proper practices of hygiene and sanitation,
the guests might get foodborne diseases such as
food poisoning, nausea, diarrhea, or vomiting.
• FOOD CONTAMINATION can occur
through unwashed vegetables, uncooked
meat, soft cheeses, and unpasteurized
milk. If the food preparation and serving
equipment used in F&B Services are not
clean, then they become primary source
of food contamination.
TYPES OF FOOD CONTAMINATION
3 main sources of food contamination

1. Physical
2. Biological
3. Chemical
• Physical- Thisis accidental in nature and is caused
by employee carelessness. The major culprits are air,
dust, smoke, and dirt. To prevent this, food must be
properly covered and stored.

• Biological- This contamination is caused by

pathogens and microorganisms such as bacteria,
molds, parasites, and fungi.
• Chemical- It is accidental contamination of food
caused by cleaning solvents, pest control sprays, or
other chemicals used in entire food production
chain. This food contamination occurs when
utensils or other tableware are not wiped dry after
washing them using cleaning liquids. It also takes
place when the food is not stored properly when
pest control chemicals are sprayed.
FACTORS OF POSSIBLE BREAKAGES
• Mechanical Impact- Result from an object-object contact stacking
dishes too high, Handling glasses in banquet, Putting cutleries into
glasses, Overloading bus pans, dumping glass into sinks
• Thermal Shock- An abrupt exposure of breakable equipment from
cold to hot temperature or vice versa, resulting to cracks or
breakage.
To avoid thermal shock:
Do not put hot water to a chilled glass. Before hitting in a
microwave oven, allow chilled/cold bowl, china or glass at the room
temperature. Do not put in any glasses or container that is heat
resistant.
• Improper handling and misuse of equipment- Use an
equipment for a purpose other than what it is intended for.
(Using tumblers as ice scooper, Using knives as can opener)
• Improper Racking and Stacking- Putting altogether
different sizes of chinaware and glassware.
• Inattentiveness or absent-mindedness- Accidents
commonly occur when service personnel are absent-minded
while delivering food and carrying trays to guest.
• Improper bussing- food attendants must :
The 3’s must strictly followed (scrape, stack and
segregate).
Food items on tray must be put in balance.
The tray must be properly handled. Use palms not
the fingers holding the tray.
• Environmental factors- some other materials that
may cause accidents such as broken tile, wet floors,
in balance tables and chairs.