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TABLE OF CONTENT
Topic Page

Topic 01: EQUIPMENT IDENTIFICATION

♦ Equipment Identification 05
o Cutleries and Flatware’s 05
o Other Cutleries 05
o Crockery 06
o Service Equipment 07
o Hot Drink Equipment 09
o Other Equipment 10
♦ Glassware 12
♦ Large Equipment 16
o Type of Trolley 16
o Type of Table 18
o Type of Chair 19

Topic 02: BASIC TECHNICAL SKILLS -

CLEANING OF EQUIPMENTS

♦ Glassware 21
♦ Crockery 23
♦ Cutleries 24
♦ Folding napkin 25
♦ Laying table Cloth and Slip Cloth 30

Topic 03: SERVICE SEQUENCE AND PROCEDURES

POINT OF SALES SYSTEM

♦ Billing and Presenting of Bill 34

o Preparing the bill 34
o Presenting the Bill 34
♦ Thanking and Bidding Farewell 35
♦ Shift Closing Report 36
♦ Cashier report procedure 36

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 SUBJECT: UNIT: DURATION:
FOOD & BEVERAGE OPERATION 1/TOPIC 1 4 hours
FBSH 151

UNIT TITLE: INTRODUCTION

TOPIC: INTRODUCTION TO PROFESSIONAL ENVIRONMENT
VENUE: RESTAURANT

OBJECTIVES
• Student will understand further about the restaurant operations
• Identify the usage and cleaning of each equipment
• Understanding the operation and application of Micros system.
PRE-REQUISITES
• None
LESSON PLAN
CONTENTS METHODOLOGY
Introduction
Students are exposed to the actual practical working condition
in restaurants, with basic technical skills such as cleaning the
premises, handling equipment and utensils. It also involves
Micros operation and application.
1 Equipment Identification
• Identfying the Usage various types of cutleries, crockery, Lecture
glasswares and linen. Discussion
• Identification & Usage of furniture, side station, trolley, Demonstration
tables and chair
2 MISE EN PLACE
• Polishing equipment
• Types of Napkin Folding
• Laying a table: table clothes and slip clothes
3 MICROS OPERATION/APPLICATION
• Presenting the bill
• Bid farewell
• Shift closing procedures
• Cashier report procedure
Conclusion
LEARNING OUTCOME
• Student will be able to identify different type of equipment
used in the restaurant
• Perform basic tasks involving maintenance of restaurant
equipment & utensils.
• Carry out an organised series of tasks that will prepare the
laying of table cloth and slip cloth.
• Understand the Micros operations and application in the
restaurant.

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4
EQUIPMENT IDENTIFICATION

1.1 CUTLERY AND FLATWARE

1 2 3 4 5 6 7 8 9 10

CUTLERIES
1 Tea Spoon 6 Dinner Fork
2 Soup Spoon 7 BB Knife
3 Dessert Spoon 8 Dessert Knife
4 Dessert Fork 9 Dinner Knife
5 Fish Fork 10 Fish Knife

1 11

CUTLERIES
1 Sauce Spoon 9 Bouilon Spoon
2 Demi Tasse Spoon 10 Table Spoon
3 Teaspoon 11 Dessert Fork
4 Ice Cream Spoon 12 Dessert Knife
5 Dessert Spoon 13 Fish Fork
6 Oyster Fork 14 Fish Knife
7 Pastry Fork 15 Dinner Fork 5
8 Butter Knife 16 Dinner Knife
1.1.1 OTHER CUTLERIES

CUTLERIES
1 Soup Ladle

2 Fish Serving Fork

3 Fish Serving Knife
4 Carving Fork

5 Carving Knife
6 Cake Server
7 Pie Server

8 Ice Cream Serving Spoon

9 Lobster Cracker

10 Lobster Fork

11 Cheese Knife

12 Snail Tongs

13 Snail Fork

14 Sugar Spoon

15 Sauce Ladle

16 Salad Serving Fork

17 Salad Serving Spoon

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1.1.2 CROCKERY

China is the general term for all crockery used whether bone-china (fine and expensive)
earthenware (opaque and cheaper) or vitrified (strengthened and additionally fired –
stronger and more chip resistant).

The importance of crockery is for the presentation of the table and that it must blend
with items on the table and general décor of the establishment. The crockery has to be
stored on shelves in piles of approximately two dozen. Any higher may result toppling
down or damage to plates at the bottom of the stack because of weight on them. They
should be stored at a convenient height for placing on and removing from the shelves
without any fear of accidents occurring.

1 2 3 4 5 6
CROCKERY
1 Bread & Butter Plate / Side 4 Decorative Show Plate
Plate
2 Appetizer / Dessert Plate 5 Dinner Plate
3 White Show Plate 6 Service Platter

1 2 3 4 5

CROCKERY
1 Soup Cup / Bowl 4 Soup Plate (large)
2 Saucer 5 Soup Tureen with Lid
3 Soup Plate (small)

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 Other kind of plates

1.1.3 SERVICE EQUIPMENT

WINE EQUIPMENT

1 Wine Carafe

1 Classic Ice Bucket

2 Wine Stand

1 Wine Cradle

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1.1.4 HOT DRINKS EQUIPMENT

1 Espresso cup and saucer

2 Coffee or tea cup and
saucer
3 Sugar bowl
4 Hot water pot
5 Tea or coffee pot
6-7-8 Milk or cream jugs

1 Coffee cup and saucer

2 Butter dish
3 Small Milk Jug
4 Large Milk Jug
5 BB Plate and Sugar Bowl
6 Flower / Bud Vase
7 Salt Shaker
8 Pepper Shaker

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 1.1.5 OTHER EQUIPMENT

1 Salt and pepper set 1 Paring knife

2 Oil and vinegar set 2 Chef’s knife
3 Sugar shaker/dredger/sifter 3 Table knife
4 Water jug or wine saucer 4 Filleting knife
5 Ashtray 5 Boning knife
6 Carving knife
7 Bread knife
8 Slicing knife
9 Sharpening/butcher’s Steel

1 3

1 Sauce boat
2 Aladdin
3 Rectangular Tray
4 Beverage Tray
5 Water Picher
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 2

4
3

5 6

1 Tea / Utility Pot

2 Dome / food cover
3 Bread basket with Under
liner
4 Potable Stove
5 Cutlery divider
6 Glass Rack

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1.2 GLASSWARE

1 2 3 4 5 6 7

CROCKERY
1 Water Goblet 5 Red wine
2 Utility Wine Glass 6 Champagne Flute
3 ISO Glass 7 Champagne Tulip
4 White wine

1 2
3 4 5 6

CROCKERY
1 Hurricane Glass 4 Balloon / Brandy Snifter
2 Margarita 5 Sherry Glass
3 Martini Glass 6

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1 2 3 4 5 6 7

CROCKERY
1 Collin / Tall High ball Glass 5 Pilsner
2 High ball Glass 6 Beer Mug
3 Old Fashion 7 Irish Coffee Mug
4 Rock Glass

Beer Yard / Whale Bone

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 High Ball Glass Water Goblet
Pousse Café Glass
Pilsner Glass Cordial Glass
Hurricane Glass

Champagne Flute Champagne Tulip Champagne Saucer

Pint Glass Shot Glass Margarita Glass

Champagne Trumpet White Wine Glass Red Wine Glass

Glass
Beer Mug Old Fashioned Martini Glass

Sherry Glass Beer Pitcher Wine Carafe

Rock Glass Poco Grande
Beer Yard/ Whale Bone

Irish Coffee Mug

Collins Glass Brandy Snifter

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1.3 LARGE EQUIPMENT

The purpose of having these large equipment are to laid service staff in the
preparation of food and beverage in the dinning-room

1.3.1 TYPE OF TROLLEYS

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Carving Trolley

Dessert Trolley

Cheese Trolley

Digestif Trolley

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1.3.2 TYPE OF TABLES

5 7

TABLES
1 Conference 5 Serpentine
2 Round 6 Square Table
3 ¼ moon 7 Cocktail Table
4 Half Moon 8 Coffee Table

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1.3.3 TYPE OF CHAIRS

6
5

CHAIRS
1 Straight Back padded Chair 4 Armrest Chair
2 Banquet Chair 5 Banquet Chairs with Chair
cover
3 Bench 6 Sofa

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 2.1 BASIC TECHNICAL SKILLS - CLEANING OF
EQUIPMENTS
The following equipment is required to carry out this technique:
_ Utility pot of hot water
_ Waiter’s cloth or service cloth / glass cloth (for glassware)
_ Required cutlery, glassware and crockery

2.1.1 GLASSWARE

Set up workstation or trolley with glass cloth, a utility pot of hot water and
required glassware.

Using the base of the glass to be cleaned, hold the water goblet over the
steam from the boiling water so that the steam enters to the bowl of the glass.

Rotate the water goblet to allow the steam to circulate fully within the bowl of
the glass and then hold the base of the glass over the steam.

Now hold the base of the water goblet in the clean and dry glass cloth.

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Place the other hand underneath the glass cloth in readiness to polish the
bowl of the glass

Place the thumb of the “polishing” hand inside the bowl of the glass and the
fingers on the outside holding the bowl of the water goblet gently but firmly.
Rotate the water goblet with the water goblet with the hand holding the base
of the glass.

When fully polished, hold the water goblet up to light to check that it is clean.
Ensure that the base of the glass is also clean.

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2.1.2 CROCKERY

Set up workstation or trolley with service cloth, a utility pot of hot water and
required crockery.

Hold the plate with left hand with service cloth. Catch the vapor from the hot
water by facing upper face of the plate downwards on top of the hot water.

Polish the plate by using the right hand in circular motion. Ensure the plate is
stain free and dried.

Lay the plate with both hand and stack according to specific size.

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2.1.3 CUTLERY

Set up workstation or trolley with service cloth, a utility pot of hot water and
required cutleries.
Immerge the cutleries into the hot water for few seconds. To reduce
complexity, mixing of cutlery is not encouraged.

To pick up the immerged cutleries, hold the edge of the service cloth with left
hand and pick up the cutleries by their handle and blade is faced up.

To polish, hold the other edge of the cloth with right hand. Polish the cutleries
from top to bottom and ensure stain free and dried. For left handed, above
handling mentioned will be the apposite.

Lay the polished cutleries with two hands still holding with cloth and not to use
our finger that will leave fingerprints on the cutleries.
Lastly, arrange nicely in the side station

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2.2 NAPKIN FOLDINGS

You may fold the napkin simply in thrids or quarters and set it on the
service plate, or may use one of the many more decorative folding
methods. The following list and accompanying photo illustrate how to fold
the napkin.

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26
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27
 5

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2.3 LAYING TABLE CLOTH AND SLIP CLOTH

Most tablecloths folded in what is known as screen fold or a concentina

fashion. The waiter must stand in the correct position to lay the tablecloth
properly that is between the legs of the table. This is to ensure that the
corners of the tablecloth cover the legs of the table and do not fall between
the table legs. The waiter should also facing the entrance while laying the
table cloth as the waiter could see if there is any guest approach the dining
room.

The table cloth folded in the screen fold has one inverted fold and two single
folds and should be opened out across the table in front of the waiter with the
inverted and two single folds facing him/her and with the inverted fold on top.

The table cloth should then be laid in correct manner. The points which should
be noted if the table cloth is laid correctly are as follows:
· The corners of the tablecloth should cover the legs of the table
· The overlap should be even all around the table:30-45cm
· The creases of the table cloth should all run the same way in the room.

For Mise-en-Place we need a table cloth and slip cloth.

Check the condition of the table by identifying the stability

of the table. Make sure is not wobbling.

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Stand in between two legs of the table. Position the folded cloth on the table
with 2 single fold edges and a full fold towards you.

Hold the full fold between thumb and first finger under the top single fold.

Lean across the table and release the bottom single fold to hang over the far
edge of table.

Re-position the horizontal crease of the cloth in the center of the table and
release and draw the top fold towards you.

Continue with the slip cloth by standing the tip point of the table. Use the
same method of laying a table cloth. Ensure the slip cloth laid forms an equal
triangle shape on every edge of the table.

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Check and align cloth properly and end with folding a tie shape for every
angle of the table cloth.

Final look

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3.0 MICROS OPERATION/APPLICATION

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3.1 BILLING AND PRESENTING OF BILL
3.1.1 PREPARING THE BILL
The method of preparing the bills varies from one establishment to another.
They range from hand written dockets / captain order to high tech
computerized systems. The two purposed of a guest’s bill are to inform the
guest of the amount to be paid, and to act as a control system for the
establishment. Guest’s bills may be presented at the table, at the bar, or at a
cashier desk. No matter where it is presented, the bill should be kept up to
date at all times. Where possible, the bill should be kept ready for
presentation as soon as guest requires it.

3.1.2 PRESENTING THE BILL

It is essential that you should be alert to signs that guest may want their bill.
Nothing is more irritating to guests than to be kept waiting while they try to
attract the attention of a waiter to ask for their bill. This is particular so for busy
people at lunch time.
Generally speaking, bills should not be presented until they are asked for.
When a bill is presented at table, it is placed in front of the host (probably the
person who has asked for the bill) with a bill folder from the right.
Do not hover around waiting for your guest to pay; leave them alone to pay in
their own time for their meal. Remain alert through, so when they have paid /
signed for their meal, there is no unnecessary delay while they are kept
waiting for you to collect the payment.

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3.2 THANKING AND BIDDING FAREWELL
SAYING GOODBYE TO THE GUESTS
The last impression guests are given as they leave after a meal is important
as their first impression of arrival. The farewell should be warm and friendly,
as personal as possible. If you are not too busy serving other guests, assist
those departing by moving their chairs for them, collecting their personal
belongings and offering to call for a taxi. If not possible physically to assists
your guests due to serving other guests, at lease acknowledge their departure
with a nod and a smile.

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3.3 SHIFT CLOSING PROCEDURES
The waiter’s responsibilities do not end with the departure of the guest. When
the guest have left, the tables and service areas must be cleared after used
and soiled items and the tables prepared for use again.
The procedure for resetting the tables and work areas will vary from one
establishment to another. In some establishments each table is reset for the
same meal service as soon as guests sitting at that table have left. This
allows the table to be used again, increasing the number of covers served in
that meal service.

3.4 CASHIER REPORT PROCEDURE

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