Food service equipment (Purchase considerations and storage of service…
Food service equipment
Category of food service equipment
Tables, chairs, sideboards
Tablecloth, Buffet cloth, napkins, tray cloth, waiter's cloth
Quarter plata, Half plata, full plata, soup plata, soup cup, soup bowlings, cup and saucer
Water goblets, wine glasés, Champagne tupir, beer muy, cocktail Glass
Flatware: spots, forks, Cutlery: knives, Holloware: coffee pots, teapots, water jugó, entree dishes
Bud base, table Number, menú stand, curtes, ashtrays, toast rack
Paper napkins, disponible platea, cupos, place mas, coasters, table rolls, spoons, forks
Dining room furniture
Types: table tops(granate, mica, marble). table bases (wooden table), Chairs: wooden, PVC, reception desk
Sizes: Standar height of a dining table is 30", Cover: 24" x 15"
To ambiente according to the tope of restaurant and its enviaronment. Accomodates guests.
Linen and crockery
Linen: table cloths, napkins, tray cloths, slip cloths, buffet cloths, waiter's cloths and tea cloths
Uses: to Cover wooden cables, to hipe eches of diside and carrying hoy plates
All ítems of earthenware or chinaware (plates, cup and sauces, pots, bases)
Uses: Variety is needed for types of drinks served, as well as dishes.
Types: plan Glass, cut Glass
Parts: bowl, foot, stem
Sizes: oz or ml
Uses: Rock Glass, Collins, Highball, hjuice Glass, brandy, beer goblet, champagne, white wine glass, red wine glass
Cutlery, flatware and hollowware
Cutlery: all types of knives and other cutting implements used in the dining area
Flatware: all forms of spoons and forks
Hollowware: all tableare other than cutlery. (pots, jugs, butter dish, jugs, finger bowls)
Special service equipment
Oyster fork: to open oyster shells
Grace scissors: to hold and cut bunch of grapa
Fondue fork: a long-handled fork with two prongs.
Pastry fork: Three pronged fork, left prong being broader than the other two.
Gateaux sílice: used for serving pastries/cake.
Advantages and disadvantages of disposables
Advantages: is reduces investment, labor washing, laundry cost, storage area, breakages. etc.
Disadvantages: cretas litem, especially during the off premisas catering
Purchase considerations and storage of service equipment
Type of cliente
Style of service
Efficiency and durability
Cost of maintenance
Type of meal on offer
Suitable for múltiples Applications
Design and patera to suit decoir