Food and Beverage Operating Equipment #RecipesInternational

Food and Beverage Operating Equipment

1) Flatwares – known to be silverwares or utensils which are usually use when taking food at the dining table. They are made up of silver or stainless.

2) Chinawares – Are different kinds of plate use when pre-portioning of food at the kitchen that will served to the dining area. These are made of ceramics or porcelain.

3) Glasswares – Are glasses which are bound to use for serving beverage and drinks. This glass is made up of glass or crystals.

4) Hollowares – These are huge equipment being use during the operation at the food and beverage division. They are made up of glass aluminum, wooden, rubber, stainless, etc.

All equipment are provided by stewarding department which maintain and monitors its cleanliness, breakages and losses.

Recommended Measures to Avoid Breakages

To prevent breakages, the DO’s and DON’T’s of handling equipment should always be observed.

In addition, service staff should:

1) Use appropriate trays during actual service and bussing.

2) Decoy system should be followed in stacking and storing equipment.

3) Use appropriate door for entry and exit in stacking and storing equipment.

4) Use appropriate door for entering and going out should be installed to prevent collisions which cause accidents.

5) Use appropriate bussing in clearing the table. Use of trays is advisable especially in fine dining. Buss out glasses separately from China wares.

6) Avoid overloading trays and bus pans.