Unit 305 Supervise food and beverage service

UNIT 305 SUPERVISE FOOD AND BEVERAGE SERVICE

​Furniture

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:

1.      Table

2.      Chair

3.      Sideboard

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.

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, Underliner, Glassware, Napkins, Sugar bowls with tongs, Cups and saucers, Cruets, Ashtrays, Paper napkins, Candle stand, Trays

Linen

The linen in the foodservice area covers tablecloths, napkins, tray cloths, slip cloths, buffet cloths, waiter’s cloth, tea cloths.

Tablecloth: All tables with wooden tops are covered with tablecloths to enhance the dining area. Plain tables can quickly be transformed into formal dining seating with the use of tablecloths. Tablecloths are generally used in fine dining restaurants. The colour of the tablecloth must go well with the colour scheme of the interior.

Napkins: These are for guest use normally kept folded at each cover and unfolded and spread on laps of guests by the service staff or by the guest themselves. Napkins are available in many attractive colours. Each restaurant use napkins of a different colour for proper control.

Linen

Rose Slip cloth: It is used to cover the soiled tablecloths during operations. The size of the cloth should be adequate enough to cover the surface of the table with a fall of a few inches. This cloth is thin as compared to the material of the tablecloth and can be washed frequently.
Waiter,s cloth: It is used by waiters extensively during service. The edges of dishes are wiped with this cloth, when necessary. While carrying dishes to the table, this cloth is folded and kept under the dish.
Tray cloth: All trays and salvers should be lined with tray cloths for better presentation and good grip for items being carried
Buffet cloth: Foodservice operations use buffet cloths of various sizes to cover the buffet tables
Satin cloth: This cloth is draped around the front side of the buffet table, primarily to cover the leg and to make the buffet counter attractive
Tea cloth: This is used exclusively for wiping cutlery and crockery. The cloth should be lint-free and changed frequently.