FUNDAMENTALS OF FOOD SERVICE OPERATION Chapter 3

Food and Beverage Service Areas and Equipment

Food and Beverage service areas and equipment are essential components in hospitality operations. They directly affect the efficiency of service, the dining experience, and overall guest satisfaction.

The Different Types Crockery

􏰀 Bone China

􏰀 Hotel Earthenware

The Different Types of Trolleys

Carving Trolley

􏰀 Cheese Trolley

􏰀 Dessert Trolley

􏰀 Fruit Trolley

􏰀 Gueridon Trolley

The Different Types of Table Linen

Baize Cloth or Silencer

􏰀 Nappe or Underliner

􏰀 Overlay or Top Cloth

􏰀 Buffet Cloth

􏰀 Table Runners

Bain-Marie

A type of heated bath used to keep food warm without direct heat, often found in buffets.

POS (Point of Sale) Systems

The technology is used by servers to take orders, track sales, and manage tables. It is crucial for quick communication with the kitchen and billing.

Wine Chillers

Used to store and serve wine at the correct temperature, ensuring optimal flavor.

Soup Tureens

Large serving bowls with lids used to serve soups in a formal dining setup.