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Lesson 4: Food and Beverage Service Areas and Equipment

Lesson 4: Food and Beverage Service Areas and Equipment
16問 • 2年前
  • Johanna Rellosa
    • 通報

    問題一覧

  • 1

    Encompasses all the physical resources or items which aid in enhancing the dining experience of customers.

    Equipment

  • 2

    Used while serving and having food and beverages at the table. These are used continuously as they move or flow from one person to another, such as crockery, glassware, tableware, linen, and the like.

    Circulating Equipment

  • 3

    Immobile equipment, also known as static equipment, for a reason; they are affixed to and constitute a structural component of the outlet. These are fixed commodities of the food service areas, such as furniture, fixtures, air conditioners, and the like.

    Fixed Equipment

  • 4

    Equipment that moves freely in the food service areas. These categories include all the trolleys and carrying stations maneuvered to provide specialized service to the guests with style. The service personnel carrying such equipment exhibit their showmanship before the guests to make their experience delightful—for instance, flambé trolley, carving trolley, and the like.

    Mobile Equipment

  • 5

    Needs to Considered in ‘Planning the Food and Beverage service Area’

    The Cliente

  • 6

    Food and Beverage Service Equipment

    Furniture

  • 7

    Furniture

    Sideboard

  • 8

    Also known as a dumbwaiter or service console. This furniture helps service personnel work efficiently and make the provision of service quick.

    Sideboard

  • 9

    •Types of Furniture •Usually located at the outlet's entrance and manned by a hostess. The hostess checks if the guests made a reservation and assists them to their designated tables.

    Reception Desk

  • 10

    Various shapes of Table

    Half-moon

  • 11

    Average Height of The Chair

    Floor to the seat is 18

  • 12

    Different types of Trolleys:

    Carving Trolley

  • 13

    Also known as ‘Napery’

    Table Linen

  • 14

    Typically types of Table Linen

    Baize Cloth

  • 15

    •Placed beneath the tablecloth (first layer) and not exposed to the guests. •used to reduce noise and minimize breakages when putting cutlery, tableware, glassware, and crockery on the table. •Also protects the table from heat from the dish. It also holds the tablecloth from slipping and protects customers' wrists while dining

    Baize Cloth

  • 16

    Is exquisite and robust it’s strength is far from any other crockery form and made of at least 45% bone ash, making manufacturers produce very delicate crockery.

    Bone China

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    問題一覧

  • 1

    Encompasses all the physical resources or items which aid in enhancing the dining experience of customers.

    Equipment

  • 2

    Used while serving and having food and beverages at the table. These are used continuously as they move or flow from one person to another, such as crockery, glassware, tableware, linen, and the like.

    Circulating Equipment

  • 3

    Immobile equipment, also known as static equipment, for a reason; they are affixed to and constitute a structural component of the outlet. These are fixed commodities of the food service areas, such as furniture, fixtures, air conditioners, and the like.

    Fixed Equipment

  • 4

    Equipment that moves freely in the food service areas. These categories include all the trolleys and carrying stations maneuvered to provide specialized service to the guests with style. The service personnel carrying such equipment exhibit their showmanship before the guests to make their experience delightful—for instance, flambé trolley, carving trolley, and the like.

    Mobile Equipment

  • 5

    Needs to Considered in ‘Planning the Food and Beverage service Area’

    The Cliente

  • 6

    Food and Beverage Service Equipment

    Furniture

  • 7

    Furniture

    Sideboard

  • 8

    Also known as a dumbwaiter or service console. This furniture helps service personnel work efficiently and make the provision of service quick.

    Sideboard

  • 9

    •Types of Furniture •Usually located at the outlet's entrance and manned by a hostess. The hostess checks if the guests made a reservation and assists them to their designated tables.

    Reception Desk

  • 10

    Various shapes of Table

    Half-moon

  • 11

    Average Height of The Chair

    Floor to the seat is 18

  • 12

    Different types of Trolleys:

    Carving Trolley

  • 13

    Also known as ‘Napery’

    Table Linen

  • 14

    Typically types of Table Linen

    Baize Cloth

  • 15

    •Placed beneath the tablecloth (first layer) and not exposed to the guests. •used to reduce noise and minimize breakages when putting cutlery, tableware, glassware, and crockery on the table. •Also protects the table from heat from the dish. It also holds the tablecloth from slipping and protects customers' wrists while dining

    Baize Cloth

  • 16

    Is exquisite and robust it’s strength is far from any other crockery form and made of at least 45% bone ash, making manufacturers produce very delicate crockery.

    Bone China