Sunday, February 7, 2010

Identification of food and beverage service eqipment

Identification of food and beverage service eqipment
Identification of food and beverage service eqipment
The service equipment is used in hotels/ restaurant play an important role in attracting customer. Attractive service ware, colourful and clean dishes/plates and glassware add to the decor of an outlet of food and beverage department. The creation of the atmosphere by the right choice of fernishing and equipment is a contributing factor to the sucess of food and beverage operation. however, several factor have to be consider while selecting the equipments.
The small equipment reffers to a group of knives, forks and spoons are called flatware/cutlery. They are usually kept on every guest table in the right cover of geometrical position during the mise-en-scene place or as per the requirement of the guest. Cutlery should have purchase of top quality stainless steel that reflects the standard and appeals the customers eyes. All silver which used for holding food such as platters and bowls falls under hollowares. They usuallyu consist hollow space or cavity so that it can whole something inside it. Chafishing dish, ice cream bowl, water jug, wine bucket, champagne coller, food cocktail bowl are some example of holloware.
There are various type of chinaware such as bone china, porcelain, or then earthenware, storeware etc. Chinaware is made up of silica, soda ash and china clay. It is glazed at high temperature to give it a shiny finish. Chinaware is more resistant to heat than glassware. Many large hotels and restaurants have there own designed and monogaram quoted on it. A group of glasses, ither stemmed or cylindrica are called glassware. They are essential items of restaurant and bars. It also contributes to the apperance of the table. The glasses most be crystal clear, spotless, not chipped and could free to show quality presentation and overall standard of the establishment.

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