F & B Service Equipments - Tableware (Flatware, Cutlery, Hollowware) Crockery, Linen and French Terms (Hotel Management Notes)

F & B Service Equipments - Tableware (Flatware, Cutlery, Hollowware) Crockery, Linen and French Terms

FOOD AND BEVERAGES

F&B Service Equipments

TABLEWARE

Tableware is a term that refers to all items of flatware, cutlery and hollowware.

1. Flatware- In catering means all form of spoon and fork

2. Cutlery- refers to all types of knives and other cutting implements

3. Hollowware- refers to any item made from silver, apart from flatware and cutlery. Example: tea pots, sugar basin, creamers etc

The tableware in majority of catering establishment is EPNS- Electro Plated Nickel Silver. It is an alloy of nickel and brass dipped in silver Cutlery is available in various designs in silver, plated silver and stainless steel material.  The important point to consider while purchasing the cutlery;-

·                 Type of menu and service offered

·                 Seating capacity

·                 Economical

·                 Easier to clean

·                 The rush hour turnover.

·                 Resists scratching

·                 The washing up facilities and their turnover.

Flatware & Cutlery:

1. Side knife/Butter knife: -   bread n butter,
2. Joint knife & fork: - main course
3. Fish knife & fork: -   fish dishes / starters/ appetizer
4. All purpose(A.P) Knife & fork and spoon: -   multi purpose
5. Dessert fork & Dessert spoon: - desserts
6. Steak knife: - for steak (serrated edge) ,wooden or plastic handle
7. Tea spoon
8. Soup spoon: - soups
9. Butter knife: - to pick butter from butter dish
10. Sundae/Parfait spoon: -   long for ice cream in shakes, sorbet in long glasses
11. Fruit Knife and fork: -   desserts, fruits
12. Cheese knife: -    to serve cheese
13. Carving knife & Carving fork : -   used for carving
14. Pastry fork: for cake & pastry
15. Sauce ladle
16. Soup ladle
17. Tongs
18. Service spoon & Service fork

Items of specialised equipment and their use

S.no.	Equipment	Use
1	Asparagus holder	Used to hold asparagus spears when eating
2	Sugar tongs	Required for cube sugar
3	Pastry slice	Sweet trolley – serving portions of gâteau
4	Oyster fork	Shellfish cocktail/oysters
5	Pastry fork	Afternoon tea
6	Corn-on-the-cob holders	One to pierce each end of the cob
7	Lobster pick	To extract the flesh from the claw
8	Fish knife	To break the fish and push it onto the fork
9	Sauce ladle	Service from sauce boat
10	Fruit knife and fork	Dessert – cover
11	Nutcrackers	Dessert – fruit basket
12	Grape scissors	To cut and hold a portion of grapes
13	Grapefruit spoon	Grapefruit halves
14	Ice cream spoon	For all ice cream dishes served in coupes
15	Sundae spoon	Ice cream served in a tall glass
16	Snail tongs	Used to hold the snail shell
17	Snail dish	Dish is round with two ears, having six indentations to hold a portion (6) of snails
18	Snail fork	Used to extract the snail from its shell
19	Cheese knife	Cheese board
20	Stilton scoop	Service of Stilton cheese
21	Butter knife	To serve a butter portion
22	Gourmet spoon	Sauce spoon for cover
23	Preserve spoon	Used with preserve/jam dish

                                        

HOLLOWWARE

Hollowwares are deep and hollow, can be made with chinaware, EPNS or stainless steel. Some of the most commonly used hollowware are:-

1. Platter: - used to serve rice, salad
2. Entrée dish: - kind of portion bowl used for service
3. Sauce boat: -    also called gravy boat, used for serving gravy and sauces
4. Creamer/Cream jug : - used to keep milk / cream to serve along with tea /coffee
5. Tea pot 
6. Coffee pot
7. Sugar bowl – to keep sugar
8. Chafing dish – used to keep food at a buffet service
9. Tea strainer and slop basin: - for straining tea
10. Finger bowl: - to clean finger (lemon slice and lukewarm water)
11. Water jugs
12. Monkey dishes: - small dishes for sauce / chutney etc.
13. Soup tureen
14. Butter dish
15. Ice bucket
16. Wine chiller

CROCKERY

Crockery includes all items of earthenware or chinaware such as plates, cups, saucers, pots, vases. It can be made with silica, soda ash & china clay and dry glazed to give it a finish. It is available in different design and colour. The types of chinaware available are-

• Earthenware
• Bone china
• Porcelain
• Stoneware
• The crockery chosen should be attractive and must blend with the décor of the service areas. While selecting the chinaware, the following points are considered:-
• Plates should have complete and even glaze.
• Pattern or design should be under the glaze, so that it is not wear out with repeated washing.
• Suitable for multipurpose
• Stackable in one pile
• Suitable for machine washing
• Should have rolled edges  to resist chipping
• Light weight
• Suitable for microwave application
• Resistant to high temperature

A wide range of crockery items are available and their exact sizes will vary according to the manufacturer and the design produced. As a guide, the sizes are as follows:

1. Quarter Plate/ Side plate/Bread n Butter plate: - 6 inches in diameter.  For bread and butter, side dishes, cheese
2. Half Plate: -   8 inches in diameter. For Appetizer, Salad, Dessert
3. Full Plate/ Joint plate: - 10 inches in diameter. For main course
4. Soup Bowl, soup cup /consommé cup, soup plate: -   250 ml for various soups, should be used along with an under liner.
5. Cereal Bowl/ Plate: - 5 inches in diameter  -  for breakfast cereals
6. Breakfast cup and saucer : 230-280ml
7. Tea cup and Saucer: - 180-200 ml
8. Demi tasse cup and saucer: - 90-100ml half cup and saucer
9. Fish Plate: -   8 inches in diameter. For fish items
10. Teapot: of various capacity - ½ pint to 2 pint(284 ml to 1136ml)

Other items of crockery required include:

Consommé cup and saucer

Soup bowl/cup

Platter (oval plate)

Salad crescent

Egg cup

Butter dish

Teapot

Hot water jug

Coffee pot

Milk jug

Cream jug

Hot milk jug

Sugar basin

Salt and pepper shakers

Linen related to restaurant

Linen is a cloth woven from flax fibres and used for all linen used in F&B department. Damask is a weave used in which the weft produces a pattern. Restaurant linen is made up of Damask material which is a reversible figured fabric of silk, wool, linen, cotton or synthetic fibres, with a pattern formed by weaving.

Tablecloths

For  table 2feet 6inch Square or a round table 1m (3 ft) in Diameter :- 54 inches X 54  inches

For table 3feet square        : -     72 inches   X 72 inches (6feet X 6feet)

Rectangular         : -     72 inches X   96 inches (6feet X 8feet)

                                   72 inches X    54 inches (6feet X 4.5feet)

Slip cloth             : -     36   x 36 inches (3feet X 6feet) used to cover a slightly soiled tablecloth

Napkins (serviettes):-    20inches X 20 inches, 18 inches X 18 inches

Buffet cloths: 2 m x 4 m (6 ft x 12 ft) – this is the minimum size; longer cloths will be used for longer tables

Waiter’s clothes or service cloths: Servers use these as protection against heat and to help to keep uniforms clean.

Tea and glass cloths: These are used for drying items after washing; tea cloths should be used for crockery and glass cloths for glassware. The best are made of linen or cotton and are lint free.

OTHER EQUIPMENTS

Trays, bread basket , Salver, butter dish, cruet set( salt and pepper), bud vase, menu stand, ash tray, sauce boat, ice bucket with ice tongs, wine chiller(cooler) with stand, wine cradle, toast rack, tea cozy , straw holder, toothpick holder, chafing dish, salad bowls, finger bowl, nut cracker, egg cup, Chinese cruet (chili vinegar, soya sauce, Tabasco), grape scissor, ramekin, ice-cream scoop,  skewer, snail dish, snail tongs, cloche(Plate cover), table  runners,

FRENCH TERMS

S.No	English	French
1.        1	Air conditioner	climatisieur
2.        2	Appetizers	Aperitifs
3.        3	Ash tray	Cendrier
4.        4	Basket	panier
5.        5	Beer mug	Pot biere
6.        6	Bottle	Boutielle
7.        7	Bread	Pain
8.        8	Bread basket	Corbielle a‘ pain
9.        9	Butter	Beurre
10 10	Butter  knife	Couteau de table
1111	Butter dish	Beurrier
12.    12	Candle	Chandle
13.    13	Candle stick	Chandelier
14.    14	Carpet	Tapis
15.    15	Cashier	Caissier
16.    16	Chair	Chaise
17.    17	Cheese knife	Couteau de fromage
18.    18	Coaster	caboteur
19.    19	Coffee cup	Demi tasse
20.    20	Coffee pot	Cafetiere
21.    21	Cover ( to cover dish)	Cloche
22.    22	Cover  (layout)	Courvert
23.    23	Cruetset	Menagerie
24.    24	Cup	Coupe
25.    25	Cutlery	Coutellerie
26.    26	Dessert plate	Assiette de entremets
27.    27	Dinner	D îner
28.    28	Dish of the day	Plat du jour
29.    29	Dishes	vaisseles
30.    30	Earthenware	Faience
31.    31	Elevator	Ascenseur
32.    32	Escalator	Escalateur
33.    33	Fan	Evantail
34.    34	Finger bowl	Rince doigts
35.    35	Fish knife	Couteau a poisson
36.    36	Floor	Etage
37.    37	Flower pot	Pot a fleurs
38.    38	Food	Aliment
39.    39	Fork	Fourchette
40.    40	Furniture	Meuble
41.    41	Garnish	Garner
42.    42	Glassware	Verrerie
43.    43	Half plate	Petit assiette
44.    44	Head waiter	Maître d'hôtel
45.    45	Hot plate	re’chaud
46.    46	Hour	Heurre
47.    47	Ice bucket	Seau a glace
48.    48	Jam	Confiture
49.    49	Ladle	Louche
50.    50	Large	Grande
51.    51	Lid	Couvercle
52.    52	Linen	Linge
53.    53	Lukewarm	Tiede
54.    54	Lunch	Déjeuner
55.    55	Matchstick	Allumette
56.    56	Menu	Menu
57.    57	Menu of the day	Carte du jour
58.    58	Milk	Lait
59.    59	Name	Nom
60.    60	Napkin	Serviette
61.    61	Newspaper	Journal
62.    62	Oil	Huile
63.    63	Pepper	Poivre
64.    64	Plate	Asseitte
65.    65	Quarter plate	Assiette a pain
66.    66	Refrigerator	Frigo
67.    67	Salad bowl	Saladier
68.    68	Salt	Sel
69.    69	Salver	Plateau  d argent
70.    70	Sauce boat	Sauciere
71.    71	Service fork	Fourchette  a service
72.    72	Service spoon	Cuiller  a service
73.    73	Side board	Etagere
74.    74	Side knife	Couteau a beurre
75.    75	Silver room	Piece d’ argenterie
76.    76	Slip cloth	Napperon
77.    77	Soup plate	Asseitte de potage
78.    78	Soup tureen	Soupiere
79.    79	Spoon	Cuillere
80.    80	Captain	Chef de rang
81.    81	Sugar	Sucre
82.    82	Sugar pot	Sucrier
83.    83	Sugar tong	Pince a sucre
84-   84	Breakfast	Déjeuner
84.    85	Table	Table
85.    86	Tablecloth	Nappe
86.    87	Tea	The’
87.    88	Tea pot	The’ iere
88.    89	Tea spoon	Couiller de the
89.    90	To cut	Couper
90.    91	To drink	Boire
91.    92	Tray	Plateau
92.    93	Tray cloth	Toile de plateau
93.    94	Waiter	Garҫon/Commis de Rang
94.    95	Waiters cloth	Nappe de garcon
95.    96	Water	Eau
96.    97	Water tumbler	Verre a eau
97.    98	Waterjug	Pot a eau
98.    99	Wine	Vin
99.    100	Wine waiter	Sommelier
10   101	yesterday	Hier
10.    102	Breakfast	Petit Déjeuner