H2014/2/1

DINING ROOM EQUIPMENTS

UNIT

2 DINING ROOM EQUIPMENTS

OBJECTIVES

General Objective : To recognize dining room equipments and its function

Specific Objectives : At the end of the unit you will be able to :

identify all types of dining room equipments.

differentiate dining room equipments according to types.
know the function of each equipment.
 H2014/2/2
DINING ROOM EQUIPMENTS

INPUT
2.0 FOOD AND SERVICE SERVICE EQUIPMENTS

In any establishment, it is important to keep a customer first impressions when

they are entering the service area. A customer may be gained or lost on these
impressions alone. Therefore, the right choice of selecting the food service
equipment and furniture are some of the factors that contribute to the success of
dining room or food and beverage area. A careful selection of items in terms of
shape, design, colour and function enhances the decor and theme. For example,
the use and choice of crockery must be matched with the linen and the whole
decoration of the area. There are three types of equipments which are discussed
in this unit.

2.1 small equipments and tableware

2.2 linen
2.3 large equipment
 H2014/2/3
DINING ROOM EQUIPMENTS

2.1 DINING ROOM EQUIPMENT

2.1.1 SMALL EQUIPMENT AND TABLEWARE

1 2 3 4 5 6 7 8 9 10 11

1. Soup spoon 7. Dessert spoon

2. Fish knife 8. Dessert fork
3. Fish fork 9. Joint spoon
4. Joint knife 10. Tea spoon
5. Joint fork 11. Coffee spoon
6. Side knife

Figure 2.1 Cutleries and flatware

 H2014/2/4
DINING ROOM EQUIPMENTS

1 2 3 4 5 6 7 8 9 10 11 12

13 14 15 16 17 18 19 20 21

1. Asparagus holder 11.

2. Oyster fork 12. Grapefruit spoon
3. Pastry fork 13. Ice cream spoon
4. Corn on the cob holders 14. Sundae spoon
5. Lobster pick 15. Snail tongs
6. Butter knife 16. Snail fork
7. Sauce ladle 17. Cheese knife
8. Fruit knife 18. Stilton scoop
9. Fruit fork 19. Gourmet spoon
10. Nutcrackers 20. Preserve spoon
21. Sugar tongs
Figure 2.2 Cutleries and tableware equipments
 H2014/2/5
DINING ROOM EQUIPMENTS

1 2 3 4 5

6 7 8 9 10 11

12 13 14 15 16

17 18 19 20

21 22 23
 H2014/2/6
DINING ROOM EQUIPMENTS

1. Bouillion cup/open sugar 13. Oil/Vinegar bottle

2. Coffee pot 14. Packet sugar holder
3. Coffee pot 15. Salt & paper shaker
4. Covered sugar 16. Sauce boat/stand
5. Cream jug 17. Fruit bowl
6. Cream jug 18. Soup cup
7. Cup 19. Soup cup
8. Cup 20. Soup Cup
9. Cup 21. Tea pot
10. Grapefruit 22. Tea pot
11. Mini boat 23. Deep pasta/salad dish
12. Oatmeal

Figure 2.3 Chinaware and table ware

 H2014/2/7
DINING ROOM EQUIPMENTS

Plate Size in diameter

Dinner plate 25cm( 12.5)
Salad plate 18cm (7)
Fish plate 20cm (8)
Side plate 15cm (6)
Soup plate 20cm (8)
Big oval plate
Medium oval plate
Small oval plate

Figure 2.4 Types of plates

2.1.2 LINEN
 H2014/2/8
DINING ROOM EQUIPMENTS

The types of linen used would depend on the class of establishment, type
of clientele and cost involved, and the style of menu and service to be
offered. The main items of linen normally to be used are:

Type of linen Measurement

Table cloths 137 cm x 137 cm (54 in x 54 in) to fit a table 76 cm(2 ft 6

in) square or round table 1 m (3 ft) in diameter

Slipcloths 1 m x 1 m (36 in x 36 in) used to cover a grubby

tablecloth

Napkin 46 50 cm (18-20 in) square if linen

36 42 cm (14-17 in) square if paper

Buffet cloths 2 m x 4 m (6 ft x 12 ft ) this is the minimum size; where

there are longer tables there may be longer cloths

Trolley cloths and These are usually made from tablecloths that are well
Sideboard cloths worn and not suitable for use on tables

Waiters cloth or These are used by every waiter as protection against heat
service cloths and to keep uniform clean

Tea and glass cloths The best are made of linen or cotton

Table 2.1 Types of linen and the measurement

2.1.3 LARGE EQUIPMENT

Well chosen equipments act as a compliment to any establishment area.
 H2014/2/9
DINING ROOM EQUIPMENTS

EQUIPMENT FUNCTION

Plate warmer to keep the plate warm so that to ensure the

food served is hot.

Coffee maker to process coffee bean for coffee maker

Trolley/cart
i- Service Trolley (stainless to transport raw material or food from one area
steel) to another.

ii- Gueridon a movable service table or trolley where food

iii- Carving Trolley
iv- Hors-doeuvre Trolley
v- Bar Trolley
are carved, filleted, flambeed,or prepared and
served to guest table.
a trolley where food especially meat are carved
and served to guest plate.
a trolley for displaying and serving appetizer,
salad or cheese.
a trolley used for serving alcoholic beverages.

vi- Dessert Trolley to display and serve dessert.

Lazy Susan it is a round rotatable platform used in the
middle of a big round table for putting dishes.
It helps to dispense dishes to every guest round
the table. It is widely used in chinese dining
room or restaurant.
Side Stand side stand is a tool for putting soil dishes
temporarily before removing to the
dishwashing area.

Table 2.2 Service equipment and function

 H2014/2/10
DINING ROOM EQUIPMENTS

2.1.4 FURNITURE

Furniture must be chosen according to the needs of the establishment. Designs of

careful arrangement can change the atmosphere and appearance of the food
service area . The position of furniture can also be altered to suit different
occassions.

2.1.4.1SIDEBOARD

Sideboard is a storage and service station located in a dining room. It can hold
most dining room equipments such as plate glassware, silverware linen and other
dining room needs. It functions as a station for the waiters and waitress to keep
any necessery tool or small equipment so that they can reduce the number of trips
that must be made to the kitchen.
It is essential that the sideboard is different from one establishment to another so
that it will give each establishment its own identity:
the style of service and the menu offered
 H2014/2/11
DINING ROOM EQUIPMENTS

the number of waiters or waitresses working from one sideboard

the number of tables to be served from one sideboard
the amount of equipment it is expected to hold
It is essential that the sideboard is of minimum size and portable so that it may be
moved easily. The top should be made from heat resisting material that can be
easily washed or wiped. The material used in the make-up of the sideboard
should blend with the rest of interior decoration in order to enhance the ambience
of the surrounding .

2.1.4.2TABLE

Tables come in three accepted shapes : rectangle, square and round. The mixture
of different shapes is to give a variety in creating the right atmosphere of a dining
room as well as the style of service. In some dining room, table top is plasticised
or foam back for resisting heat or green baized covering for non-slip purpose or
reducing sound of china and cutlery clicking while being setting up by waiter or
waitress. Normally size of dining room tables are standardised as follow:

Type Function
Rectangular
137cm x 76 cm (4ft 6in. x 2 ft 6in) to seat 4 persons or more
 H2014/2/12
DINING ROOM EQUIPMENTS

Square
there are two sizes of square table
i. 76cm (2ft 6in) to seat 2 persons
ii. 1m (3 ft) to seat 4 persons
Round table
there are two size of round table
i. 1 m (3ft.) to seat 4 persons
ii 1.52m (5ft) to seat 8 persons

2.1.4.3 CHAIR

Chair comes in various kind of design, colours and materials to suit the situation
and ocassion. It depends on the type of establishment whether it is for banquet,
restaurant, fine dining, casual dining etc. The seating arrangment should be taken
into consideration according as follows:
the size and shape of the food service area
the design of table used
the allowance made for waiter or waitress or trollley to pass
the type of establishment
type of furniture must be pleasant to look at, heavy duty, durable,
spacesaving and easy to clean. The design must match with the interior
and the decor.
 H2014/2/13
DINING ROOM EQUIPMENTS

Activity 2A
2.1 Find the answers according to the clues given below:

S O U P S P O O N O
E F M M I A G R A P
S D T G D R L J P E
A E F T E F I J K R
U A H T B A A D I A
C N U P O I T N N T
E N K H A T K T W O
R A S E R V I C E R
 H2014/2/14
DINING ROOM EQUIPMENTS

N A M A D A O E R Y
C O S O U P C U P H

CLUE:
1. Pair to coffee cup
2. To store cutleries and chinaware
3. To decorate table setting
4. Waiter are using _______________ cloths
5. A tableware that is supposed to be there when soup is served.

Feedback on Activity 2A

2.1
S O U P S P O O N O
E F M M I A G R A P
S D T G D R L J P E
A E F T E F I J K R
U A H T B A A D I A
C N U P O I T N N T
E N K H A T K T W O
R A S E R V I C E R
N A M A D A O E R Y
C O S O U P C U P H

CLUE:
 H2014/2/15
DINING ROOM EQUIPMENTS

1. Pair to coffee cup - saucer

2. To store cutleries and chinaware - sideboard
3. To decorate table setting - napkin
4. Waiter are using _______________ cloths - service
5. A tableware that is supposed to be there when soup is served soup spoon

Self-Assessment 2

2.1 Fill in the empty space with the normal standard size

Type of linen Measurement

Table cloths

Slipcloths 1 m x 1 m (36 in x 36 in) used to cover a grubby

tablecloth

Napkin

Buffet cloths
 H2014/2/16
DINING ROOM EQUIPMENTS

Trolley cloths and These are usually made from tablecloths well worn and
Sideboard cloths not suitable for use on tables

Waiters cloth or
service cloths

Tea and glass cloths The best are made of linen or cotton

2.2. What is Lazy Susan?.

2.3. List three types of food and beverage trolley and descibe briefly about it function.

Feedback on Self-Assessment 2

2.1

Type of linen Measurement

Table cloths 137 cm x 137 cm (54 in x 54 in) to fit a table 76 cm(2 ft 6

in) square or round table 1 m (3 ft) in diameter

Slipcloths 1 m x 1 m (36 in x 36 in) used to cover a grubby

tablecloth

Napkin 46 50 cm (18-20 in) square if linen

36 42 cm (14-17 in) square if paper
 H2014/2/17
DINING ROOM EQUIPMENTS

Buffet cloths 2 m x 4 m (6 ft x 12 ft ) this is the minimum size; where

there are longer tables there may be longer cloths

Trolley cloths and These are usually made from tablecloths well worn and
Sideboard cloths not suitable for use on tables

Waiters cloth or These are used by every waiter as protection against heat
service cloths and to keep uniform clean

Tea and glass cloths The best are made of linen or cotton

2.2 A lazy susan is a round rotable platform used on middle of a big round table for
putting dishes. It helps to dispense dishes to every guest round the table. It widely
used in Chinese dining room or restaurant.

2.3

Trolley/cart
i. Service Trolley (stainless to transport raw material or food from one area
steel) to another.
ii. Gueridon a movable service table or trolley where food
are carved.filleted,flambeed,or prepared and
serve to guest table.
iii. Carving Trolley a trolley where meat are carved and served to
guest plate.
iv.Hors-doeuvre Trolley a trolley for displaying and serving appetizer,
salad or cheese.
v. Bar Trolley a trolley used for serving alcoholic beverages.
vi. Dessert Trolley to display and serve dessert.
 H2014/2/18
DINING ROOM EQUIPMENTS