FB SERVICE

EQUIPMENTS

Mohammad Iriyanto, S.St.Par

Equipment Category and its

Examples

Furniture

• High Chairs and booster Seats

• Banquet Tables

Other shapes of banquet tables are quarter round, half

round, and serpentine

Furniture

Furniture

• Banquet Chairs

• Sideboard: Disebut juga service table

Fungsi dari side board ini untuk restoran adalah:

Sebagai tempat penyimpanan alat-alat yang

diperlukan pada waktu service

Untuk mempermudah pekerjaan waiter

Furniture

Furniture

• Gueridon trolley: Untuk

menyiapakan makanan yang

akan disajikan ke tamu

misalnya memerlukan flambee.

• Tray Jack: Untuk meletakkan

Bushing/ oval tray.

GLASSWARE

Glassware

• Glassware dikategorikan menjadi:

– Tumbler: Gelas dengan tanpa kaki. Contoh Rock glass,

Collins, highball, juice glass

– Footed ware: Gelas berkaki tanpa tangkai. Contoh

Brandy balloon, Beer goblet

– Stemware: Gelas berkaki dengan tangkai. Contoh Red

wine glass, white wine glass, Champagne saucer etc.

Presentation by Edgar Dsouza

Collins Glassware

A Collins glass is a glass tumbler, holding

350 ml, used to serve a mixed drink,

named after Tom Collins.

Highball Glass

A highball glass is a glass tumbler, holding

240ml used to serve a mixed drink, or

highball. This glass is taller than an Old-

Fashioned glass, and shorter than a

Collins glass.

Glassware

Shot Glass

A shot glass is a small glass designed to

hold or measure spirits or liquor, which is

either drunk straight from the glass ("a

shot") or poured into a cocktail.

Pint Glass

A pint glass is a drinking vessel holding an

imperial pint (568 ml) of liquid and is usually

used for beer.

Three common shapes of pint glass are found

(conical, jug, and flared top), though others

are available.

Glassware

Pilsner Glass

A pilsner glass is a glass used to serve many

types of light beers, but is intended for its

namesake, the pilsner.

Pilsner glasses are generally smaller than

a pint glass, usually in 250 ml or 330 ml sizes.

Beer Stein/ Beer Mug

A beer stein is a traditionally-German

beer tankard or mug

Glassware

Flute Glass

A flute glass is the preferred serving

vessel for sparkling wines and fruit

beers. The narrow shape

helps maintain carbonation

Beer Goblet Goblets are large, stemmed, bowl shaped

glasses adequate for serving heavy

Belgian ales, German bocks, and other big

sipping beers.

Glassware

Tulip Glass A tulip glass not only helps trap the

aroma, but also

aids in maintaining large heads,

creating a visual effect

Cocktail Glass A cocktail glass, martini glass is

used to serve cocktails such as

Martini’s

Glassware

Red Wine Glasses

Glasses for red wine are

characterized by their

rounder, wider bowl, which gives the

wine a chance to breathe.

White Wine Glass

White wine glasses are generally

narrower,

although not as narrow as

champagne flutes, with somewhat

straight or tulip-shaped sides.

Glassware

Champagne Flutes

Champagne flutes are

characterized by a long stem with a

tall, narrow bowl on top

Glassware

Champagne Saucer

The champagne coupe or champagne saucer is

a shallow, broad-bowled, stemmed glass,

commonly used at wedding receptions, often

stacked in layers to build a champagne tower.

Old Fashioned Glass

The Old-Fashioned glass, rocks glass,

or "lowball",

is a short tumbler used for serving

spirits “On the rocks”

Glassware

Water goblet Mainly water is served in it.

Glassware

Brandy balloon Brandy is served neat

Sherry Glass A sherry glass is a drink ware generally

used for serving aromatic alcoholic

beverages. Also called as Elgin glass

Presentation by Edgar Dsouza

Presentation by Edgar Dsouza

Tableware

• Tableware terdiri atas flatware, cutlery, and

hollowware

– Flatware untuk sendok (spoons) and garpu (forks).

– Cutlery untuk pisau (knives). Tapi pada umumnya

di industri hotel dan restoran, disebut untuk spoons,

knives, and forks.

– Hollowware untuk peralatan selain yang disebut di

atas. Seperti pots, jugs, butter dish, jugs, finger

bowls etc

Presentation by Edgar Dsouza

Flatware

Flatware

SPECIAL TABLEWARE

Presentation by Edgar Dsouza

CROCKERY

• B&B plate:15 cm in diameter.

• Dessert plate:18 cm in diameter.

• Fish plate: 20 cm in diameter.

• Soup plate:22 cm in diameter.

• Dinner plate: 26 cm in diameter.

Crockery

Crockery

• Cereal/ sweet plate:

13 cm in diameter.

•Teacup and saucer:

20 cl

• Coffee cup and saucer

(demitasse):

10 cl

• Tea Pot

• Coffee Pot

Crockery

• Ashtrays

• Egg cups

• Soup bowl/cups

• Platter (oval plate)

• Sauce boat

• Milk jug

• Ashtray

Hollowware

• Hot water jug

• Creamers

• Consomme cups and

saucer

• Sugar basin

• Cereal Bowl

• Salt & pepper shaker

Crockery

• White Ceramic Canapé Tray

Very stylish white ceramic Canapé Tray, perfect

for serving all kinds of nibbles, from Sausage

Rolls to Sushi, Pork Pies to Petit Fours!

• Cake Stands

Traditional three tier cake stands perfect for

serving cakes or even small sandwiches on.

• Vegetable dishes

Basically vegetables are served

Linen

• Table cloth

Berbentuk bulat, persegi empat, empat persegi

panjang dan setiap meja ada untuk 2 orang, 4 orang

dan 12 orang tamu.

Linen

• Napkins

– Biasa diletakkan di tengah/ di samping piring atau

di atas gelas untuk digunakan tamu.

– Napkin harus dilipat sebelum dipakai tamu.

Napkin

Linen

Linen

Linen

• Slip Cloth : Adalah taplak meja

penghias. Sering kali diatas

taplak meja dipasang slip cloth

sesuai dengan dekorasi ruangan.

• Waiter’s Cloth : untuk melindungi

tangan agar tidak terkena panas

dari piring dan menahan air yang

menetes waktu menuangkan air

ke dalam gelas.

Presentation by Edgar Dsouza

Linen

• Tray cloth : untuk menjaga agar baki tidak licin dan

menyerap cairan/minuman yang tumpah di atas baki.

Bentuk dan ukurannya bermacam-macam sesuai

dengan bentuk baki.

Presentation by Edgar Dsouza

Linen

• Skirting: adalah semacam kain batik,

satin panjang yang dipergunakan untuk

menutup meja makan sekeliling/setengah

keliling, supaya kaki meja tidak tampak

dari depan. Sering digunakan pada waktu

buffet dan seminar.

• Glass Cloth: untuk megelap semua

peralatan restoran yang akan

dipergunakan untuk menata meja makan

maupun untuk melengkapi persediaan

peralatan di side board.

Presentation by Edgar Dsouza