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FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

3 Introduction

This module is about the different equipment used in the restaurant and bar, and the
proper use of them. It will also equip you proper handling & cleaning procedure of
cutlery, crockery and various other tools and service equipment used in the food and
beverage sector.

3.1 Restaurant Equipment

The equipment used in restaurants play an important role in attracting customers. The
restaurant operating equipment includes service equipment, furniture, fixtures and linen
all of which equally reflects the standard and style of the restaurant. The atmosphere of
a restaurant is largely affected by the kind of equipment used and how well they are
maintained.

3.1.1 Crockery

“Crockery” is the term used for all the plates, bowls, cups, saucers and dishes used to
serve and eat food. These items are usually made of china or porcelain.

Following are the types of crockery used in the restaurant

• Plates: dinner, side, fish, cake
• Bowls: soup, dessert, Cups: coffee, tea, espresso
• Serving items: teapots, coffee pots, platters, serving bowls.

Plunger Teapot Hot Water pot Coffee pot Coffee pot Milk jug Sugar bowl
*Cona style
(*trade name)

Main course plate Entree plate Entree plate Raviere Demi-tasse Coffee Cup
Cup and saucer

Consomme bowl Soup tureen Ramekin Soup bowl Coupe

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