Food and beverage service equipment include all pieces of equipment for the furniture. Cutlery, crockery, glassware, and Linen are used by the guests and the staff in the service area.
food and beverage service equipment list
In this guide, we will discuss the 9 Types of food and beverage service equipment list.
Dining room furniture is available in many shapes, sizes, materials, colors, textures, and designs. All of these f&b service equipment must be taken into account while selecting them. so that the furniture blends with the decor of the food service area. Furniture occupies most of the service area, so these should be arranged carefully for maximum space utilization.
Types of F&B furniture
Restaurant tables are generally divided into two section
A) Tabletops: They come in an assortment of sizes and shapes, of different materials such as wood, mica, glass, and stone. Woodentops are used in upscale restaurants as they look elegant and rich.
B) Tablebases: They are holding posts of the tables and come in a variety of designs that are selected to best match the theme and design of the dining area. Round table bases give a roomier feel underneath.
Types of chairs used in F&B service:
|Wood frame chair|
C) High chair and booster seats: High chair and booster seats are a necessity in most food service establishments and restaurants for children. High chairs are available in wood and plastic and come in a variety of finishes and colours.
D) Banquet chair: The chairs chosen should be stackable, comfortable, strong and sturdy as they will be transported frequently from place to place.
The standard size of chairs
- Height of the chair (from floor to the seat) 18
- From floor to the top of the chair 39
- Depth of the chair 18
3. Sideboard (Dummy waiter)
Foodservice personnel will not be able to extend quick service and work efficiently without a sideboard. It holds all the necessary cutlery crockery, holloware, menu card, checks pad, accompanying sauce, that are required during service.
Sideboard (Dummy waiter)
The following items are kept on the sideboard
- Soup spoons
- Fish knives and forks
- Dessert spoons and forks
- Large knives and forks
- Service spoon and forks
- Tea and coffee spoons
- Sugar bowls with tongs
- Cups and saucers
- Paper napkins
- candle stand
The linen in the foodservice area covers tablecloths, napkins, tray cloths. slip cloths, buffet cloths, waiter’s cloth, tea cloths
Different types of linen used in food and beverage service/restaurant
- RoseSlip cloth
- Tray cloth
- Buffet cloth
- Satin cloth
- Tea cloth
The standard size of napkins
18 × 18 For lunch
20 × 20 For dinner
Crockery includes all items of earthenware or chinaware such as plates, cups and saucers, pots, vases. The following are the different types of chinaware available in the market
Different types of crockery in food and beverage service
- bone china
Bone china It is made of 25 per cent china clay, 25 per cent china stone, and 50 per cent calcium phosphate. It is strong and translucent. It looks beautiful and is very expensive. Nowadays, manufacturers have introduced crockery which has qualities of bone china but is less expensive, Such crockery e Available under a variety of trade names such as Vitrex, Vitrock, Steelite, and so on. They are stronger than earthenware and less expensive compared to bone china.
It is hard, tough, and vitreous crockery, fired at a high temperature. It is heavy and available in bright colours, suitable for restaurants where bright colour crockery is required.
Different types of crockery and their size and use
|1.||Quarter plate||6’’ D||Bread, cheese, underliner for bowls|
|2.||Half plate/fish plate/dessert plate||8’’D||Hord d’ oeuvre, fish, pasta, and savoury, sweet, and dessert|
|3.||Full plate/Dinner plate/joint plate||10’’ D||Main course|
|4.||Soup plate||8’’ D||For thick soup and breakfast cereals|
|5.||Soup cup||250ml||For thin soups, also known as consommé cup|
|6.||Soup bowls||250ml||For thick and thin soups, breakfast cereals|
|7.||Breakfast cup||250-300ml||For all tea and coffee served during breakfast|
|8.||Teacup||200ml||For tea and coffee served during the day|
|9.||Demitasse||100ml||For coffee served after lunch and dinner|
|10.||Saucer||4’’ D||Used as an underliner|
Food and beverage service outlets use a variety of glasses for different types of drinks which call a huge investment in delicate and fragile equipment.
Classification of glassware according to their parts
- footed ware
Types of glassware used in F&B service
Silverware: The silverware is 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 to 15 microns. Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, an ice bucket, and a salver.
Different types of cutlery and their uses
|1.||Soup spoon||For thick soups|
|2.||Dessert spoon||For thin soups, breakfast cereals|
|3.||Service spoon and fork||Transferring of dishes from the container onto the guest’s plate|
|4.||Teaspoon||Tea, coffee, juice served with accompaniments, fruit cocktails, sweets served in coupes or glass bowls|
|5.||Coffee spoon||For coffee served in demitasse after lunch or dinner|
|6.||Egg spoon||Used with boiled eggs (smaller than a teaspoon and bigger than a coffee spoon, teaspoon maybe used in place of egg spoon)|
|7.||Side knife||Placed on the side plate for bread, toast, rolls, cheese|
|8.||Fish knife and fish fork||For all fish dishes, hors d’oeuvre varies|
|9.||Small knife and fork||Vegetable, savoury, and meat dishes if not served as the main course|
|10.||Steak knife||For steaks (serrated edge)|
|11.||Dessert spoon and fork||For all pasta and rice except for spaghetti, for sweets|
|12.||Fruit knife and fork||For dessert (small knife and fork may be used in place of fruit knife and fork)|
|13.||Large knife and fork||For the main course|
|14.||Dessert spoon and table fork||Spaghetti, the spoon is placed to the left and the fork to the right|
|15.||Sundae spoon||Ice cream or any shakes with ice cream served in a tall glass|
|16.||Ice cream spoon||For ice cream served in coupes, most hotels use a teaspoon in place of ice cream soon|
- Flight catering
- Industrial catering
- Fast food outlets
- Off-premises catering
- Coffee shops
- Takeaway counters
Disposable placemats – banquet table rolls coasters replace tablecloths. Disposable cups plates, knives, spoons, and forks substitute chinaware and cutlery. Paper napkins replace cloth napkins. Cling film is used to wrap up portioned food. Aluminium foil is used to wrap food to retain heat in takeaways.
Let us have a look at some trollies used in the gueridon service:
- Hors d’ oeuvre varies trolley
- Salad trolley
- Food preparation trolley
- Carving trolley
- Flambe trolley
- Sweet trolley
- Cheese trolley
- Liqueur trolley
For more Please visit: Gueridon service in restaurants
9. Chafing Dishes (Chafers)
Types of chafing dishes
- Marmite Chafers
- Coffee Chafer Urns
- Standard Chafing Dishes
- Disposable Chafing Dishes
- Drop-In Chafers:
- Chafer Griddles
For more about chafing dishes visit: Guide to Chafing Dishes
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