F&B service

Type - type Equipment F & B Service
The types of equipment and furniture layout hidang:


a. Chair (chair): standard seats from the floor to the end of the backrest = 100 cm,
seat height from the floor = 46 cm, width = 46 cm.


b. Table (table): the use of the type of table adjusted to the type
the room and the capacity of each table.






c. Linen (Flax): fabrics for the purposes of operating a restaurant

Table cloth: tablecloths
Napkin: serviette
Skirting: long cloth to the buffet table





d. Glassware is eating and drinking equipment made of glass, namely:
Stemware (stemug glass):

Water goblet
Red wine glass
White wine glass
Champagne glass
cocktail glass
Not stemmed glass (glass unstemug):
Short glass
Juice glass
Beer mug
Highball glass
Wine carafe
e. Silverware was eating utensils and drinking stainlees made of steel, metal, silver, gold or plastic. Silverware is divided into two parts, namely:
cutlery:
Dinner Knife: butcher knife, large knife served for the main course, uk: 20-24 cm
Dinner Fork: meat fork, used for all the dishes served as a main dish, uk: 19-21 cm
Soup Spoon: soup spoon, uk: 19-21 cm
Dessert knife: knife dessert, uk: 19-21 cm
Dessert fork: fork dessert, uk: 18-19 cm
Dessert spoon: spoon dessert, uk: 18-19 cm

holloware:
Platter: plate lodor
Jug: teapot
Bowl: bowl
Ashtray: ashtray
Chinaware is eating and drinking equipment made of ceramics
Platter: plate lodor
Plate: plate
Soup cup: a bowl of soup
Dessert plate: dessert plate
Bread and butter plate: a plate of bread and butter
Cup: the cup
Saucer: saucers
Pot: teapot
Bowl: bowl
Ashtray: ashtray
other equipment
Tray: trays
Flower vase: vase
Decanter: a bottle of wine
Gueridon: the cart
Bread basket: bread basket
Menu card: menu card