Equipment used for Food and Beverages

Identify and describe the equipment used for food and beverages service. Give examples of the different categories of equipment.

1.      Mixing Bowl: It is used for mixing of ingredients.

2.      Stove: It is used for cooking food which uses gas as a fuel source.

3.      Tablespoon: A type of large spoon usually used for serving. Also commonly used as a measure of volume used in cooking.

4.      Teaspoon: A small spoon, suitable for stirring and sipping the contents of a cup of tea or coffee. It is also used for measuring.

5.      Tray: It is for carrying things.

6.      Whisks: It is for quick blending, mixing and whipping.

7.      Wooden spoon: A wooden spoon or spatula is a spoon made from wood, commonly used in food preparation.

8.      Soup Ladle; Which is used for serving soup or stew

9.      Chopping/cutting board:  It is a board used to place material on to be cut. It is used in the kitchen for preparing food.

10.  Frying Pan: A frying pan or skillet is a pan used for frying, searing, and browning foods.

11.  Knife: A sharp-edged instrument consisting of a handle attached to a blade used for cutting.

12.  Measuring Cup: Used to measure the volume of liquid or powder-form cooking ingredients such as water, milk, juice, flour, and sugar etc.

13.  Measuring Spoon: A measuring spoon is a spoon used to measure the amount of a substance, either liquid or dry when cooking.

14.  Meat grinder: It is for grinding, fine mincing meat, fish, vegetables or similar food.

15.  Meat slicer: To slice meats and cheese.

Give examples of the different categories of equipment.

All appliances used in the kitchen are called kitchen equipment and utensils. They are used to save time and energy. Kitchen equipment is divided into three categories:

1.      Large equipment: The large equipment is cooking range, steamer, oven, griller, deep fat fryer, dishwasher, refrigerator, walk-in freezer etc.

2.      Medium equipment: Toaster, blender, cutter, slicer, frying pan, press cooker etc.

3.      Small equipment: Different types of knife, chopping board, ladles, strainer, spatula, whisk, mixing bowl, spoon, pots, bucket, measuring cups, glass, plates, and trays.

Briefly describe the methods of food and beverages service.

Assisted Service

Here the guest enters the dining area to collect their plates and go to the buffet counters and help themselves. The guest may partially get service at the table or replenish their own plates themselves.

Buffet service

It this type of service, the guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners. The guests can serve themselves or can request the server behind the buffet table to serve. In sit-down buffet restaurants, the tables are arranged with crockery and cutlery where guests can sit and eat, and then replenish their plates.

1.Table service

In this type of service, the guests enter the dining area and take seats. The waiter offers them water and menu card. The guests then place their order to the waiter. The table is covered in this service. It is grouped into the following types:

English or Family service

Here, the host contributes actively in the service. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions and serves the guests or allows the waiter to serve. To replenish the guests’ plates, the waiter takes the platters around to serve or to let the guests help themselves. This is a common family service in specialty restaurants where customers spend more time on premise.

American or Plate service

The food is served on a guest’s plate in the kitchen itself in a predetermined portion. The accompaniments served with the food, the color, and the presentation is determined in the kitchen. The food plates are then brought to the guest. This service is commonly used in a coffee shop where service is required to be fast.

French Service It is very personalized and private service. The food is taken in platters and casseroles and kept on the table of guests near their plates. The guests then help themselves. It is an expensive and elaborate service commonly used in fine dining restaurants. This service has two variants:

 Cart French Service: The food is prepared and assembled at tableside. The guests select food from the cart while sitting at their tables and are later served from the right. It is offered for small groups of VIPs.

 Banquet French Service: The food is prepared in the kitchen. The servers serve food on each individual’s plate from the guest’s left side. For replenishment, the servers keep the food platters in front of the guests.

Guerdon Service In this service, partially cooked food from the kitchen is taken to the Guerdon Trolley for cooking it completely. This partial cooking is done beside the guest table for achieving a particular appearance and aroma of food, and for exhibiting showmanship. It also offers a complete view of food. The waiter needs to perform the role of cook partially and needs to be dexterous.

Silver Service In this service, the food is presented on silver platters and casseroles.  The table is set with sterling silverware. The food is portioned into silver platters in the kitchen itself.  The platters are placed on the sideboard with burners or hot plates. At the time of serving, the waiter picks the platter from the hot plate and presents it to the host for approval and serves each guest using a service spoon and fork.

Russian Service It is identical to the Cart French service barring the servers place the food on the platters and serve it from the left side.

2.Self Service

In this type of service, the guests enter the dining area and select food items. They pay for coupons of respective food items. They go to a food counter and give the coupons to avail the chosen food. The guests are required to take their own plates to the table and eat.

Cafeteria Service This service exists in industrial canteens, hostels, and cafeterias. The menu and space is limited; the cutlery is handed over to the guests. The tables are not covered. Sometimes high chairs are provided to eat food at narrow tables. It is a quick service.

3.Single Point Service

In this type of service, the guest orders pay for his order and get served all at a single point. There may be may not be any dining area or seats. The following are the different methods of Single Point Service:

Food Court This is an array of autonomous counters at which the customers can order, eat, or buy from a number of different counters and eat in adjacent eating area.

Kiosks The customer enters the choice and amount of money physically and the machine dispenses what customer demanded accurately.

Take Away Customer orders and avails food and beverage from a single counter and consumes it off the premises.

Vending The customer can get food or beverage service by means of automatic machines. The vending machines are installed in industrial canteens, shopping centers, and airports.


4.Special Service

It is called special service because it provides food and beverage at the places which are not meant for food & beverage service. The following are the different methods of special service.

Grill Room Service In this type of service, various vegetables and meats are displayed for better view and choice. The counter is decorated with great aesthetics, and the guest can select meat or vegetable of choice. The guest then takes a seat and is served cooked food with accompaniments.

Tray Service Method of service of whole or part of the meal on the tray to the customer in situ, such as hospitals, aircraft, or railway catering.

Trolley/Guerdon Service Food is cooked, finished or presented to the guest at a table, from a moveable trolley. For example, food served on trollies for office workers or in aircraft and trains.

Home Delivery Food delivered to a customer’s home or place of work. For example, home delivery of pizza or Meals on Wheels.

Lounge Service, Service of the variety of foods and beverages in the lounge area of a hotel or independent place.

Room Service   Here food is served to guests in their allotted rooms in hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker.

The waiter receives the order and transmits the same to the kitchen. Meanwhile, he prepares his tray or trolley. He then goes to the cashier to prepare and take the bill. He then takes the bill along with the food order for the guests’ signature or payment. Usually, the clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal.

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