LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
I. Title: Food and Beverage Services Management
II. Topic: Service Equipment and Supplies, Proper Use and Maintenance
III. Time Frame: 40 hours
IV. Introduction:
Quality service requires the use of appropriate serving equipment and utensils.
Every dining personnel must be familiar with the various equipment and supplies for
dining service. They should also be trained on the appropriate use of these equipment
to prevent breakages and damages.
V. Objectives:
At the end of this module, students will be able to:
1. Identify service operating equipment and supplies.
2. Explain the proper use, of the different service operating equipment and
supplies.
3. Discuss sanitation standards in handling service operating equipment and
other supplies.
4. Identify the causes and prevention of breakage and damage of tools.
5. Classify proper storage of tools.
VI. Pre-Test
To test your prior knowledge, encircle the chosen letter as your correct
answer.
1. What service utensil is used in serving clear soups?
a. Soup bowl w/ under liner c. Supreme bowl
b. Consommé cup d. ordinary Cup & Saucer
2. A dinnerware used in serving side salad.
a. Salad plate c. Monkey dish
b. Round platter d. Dinner plate
3. A cutlery that is used in serving pure breakfast chocolate.
a. Bouillon spoon c. Bread knife
b. Demitasse spoon d. Butter spread
4. What glassware is used in serving soda and juices?
a. Sherry glass c. Shot glass
b. Water goblet d. Highball glass
5. A beverage ware that is used in serving straight spirits.
a. Martini glass c. Cocktail glass
b. Shot glass d. Flute glass
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Gabriel P. Llasos
LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
6. What silverware/flatware is used in serving snail appetizer?
a. Escargot fork c. Cocktail fork
b. Appetizer fork d. Fish fork
7. What chinaware is used in serving sizzling dishes?
a. Dinner plate c. Oval platter
b. Cereal bowl d. Sizzling plate
8. Teaspoon is for?
a. Tea c. Milk
b. Coffee d. Espresso coffee
9. A chinaware that is used oatmeal.
a. Soup bowl c. Salad bowl
b. Cereal bowl d. Soup tureen
10. What silverware is used for snail appetizer?
a. Cocktail fork c. Fish fork
b. Escargot fork d. serving fork
VII. Discussion
List of Standard Service Equipment and Supplies
Purpose Chinawares Silverwares Hollowares
For serving Fish plate Fish knife/fork for Supreme bowl for
appetizers fish appetizer seafood cocktail
Plate under liner Escargot or Show plate- under
for seafood’s cocktail fork for liner for appetizers
cocktail seafood cocktail
For soup Soup bowl with Soup spoon Soup tureen if
plate as under soup is served
liner Russian style
For salad Wooden/ crystal Salad knife/ fork Wooden/ crystal
salad bowl with salad containers
plate under liner for buffet service
Monkey dish for
side salad
Main course Dinner plate Dinner knife/ fork Platters for
Cereal bowl for Steak knife serving- Russian
cereals style
Serving spoon and Scoopier-
Sizzling plates for fork vegetable
sizzling dishes container for
Russian service
Sauce boat
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LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Salt & pepper
shakers
Chafing dish-
container for hot
dishes
Bread Bread basket Bread knife or Bread basket
butter spreader Bread tong
For coffee/tea Cups & saucer Teaspoon Coffee/tea pot
Sugar/ cream
containers
Service Tools and Utensils
Chinaware
Charger plate 12” Dinner plate 10” Meat/Fish plate 9” Salad plate 8”
Bread plate 6” Appetizer plate 5”
Soup bowl Bouillon cup & saucer Coffee cup & saucer Tea cup & saucer
w/ underliner
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LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Cutleries
Soup ladle Serving spoon Dinner spoon Soup spoon
Dessert spoon Teaspoon Demitasse spoon
Serving fork Dinner fork Salad fork Fish fork
Cake server Cocktail fork Escargot fork
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LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Dinner knife Salad knife Fish knife Bread knife Steak knife
Lines
Table napkin Placemats Table runner
Table cloth Table cloth for skirting
Glasswares
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LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Highball glass – a long, straight-sided glass holding 200 – 300mls and used for
cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise. Also a
popular glass for serving fruit juice, soft drinks and long, mixed drinks.
Martini glass – the most well-known cocktail glass, featuring a classic
V-shape (approximately 90s ml capacity) used for Martinis and other
small volume cocktails.
Manhattan glass – a larger version (180 – 200mls) of the Martini glass
used by many as their generic cocktail glass.
Old fashioned glass – a squat glass (short and wide) of approximately
200mls used for cocktails such as a Black Russian and a Godfather.
Commonly used to serve neat spirits, spirits served on-the-rocks, and
short mixed drinks.
Colada glass – curvy glass of 300 – 400mls capacity used for cocktails
such as Coladas, Fluffy Duck and Mai Tai.
Champagne flute – a purpose-built glass used to serve Champagne
and a range of Champagne cocktails. Capacity varies between 160
ml – 200mls.
Brandy balloon – a short-stemmed, large-bowled glass used to serve
straight Cognac as well as Brandy Blazers, White Russian and other
cocktails. This style of glassware comes in a very wide selection of
sizes from 200mls to 4 litres. The really large ones are used for display
purposes, not for the presentation or service of drinks.
Liqueur glass – a small glass (28 – 30mls) used to serve a straight
liqueur or a liqueur with cream floated on top.
Shot glass – small glass (45 – 60mls) used for Shooter recipes and for
serving single shots.
Three Characteristics of Glass:
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LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Bowl
Stem
Base or Foot
A tumbler is a flat-bottomed glass that is basically a bowl without stem or foot. Its sides
may be straight, flared, or curved.
Various sizes and shapes of tumbler are known by the names of the drinks they are
commonly used for: old-fashioned, rock glass, highball, collins, cooler, zombie, pilsner.
Glass jiggers and shot glasses a
re mini-tumblers.
Footed ware refers to s style of glass in which the bowl sits directly on a base or foot.
Bowl and base may have a variety of shapes.
Traditional footed glasses include the brandy snifter and certain styles of beer glass.
Today footed ware is also popular for on-the-rocks drinks and highballs. In fact, any
type of drink can be served in a footed glass of the right size.
Wine Glasses
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LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Red Wine Glass is tend to be a little wider and a little bit shorter
because it needs to get more oxygen to the surface in order for it to
breathe and open up the flavor or you need to decant of the wine as a
fancy term they are using.
White Wine Glass is a little bit taller and deeper glass because white
wines don’t necessary needs to breathe as quite as much red wine
would. White wine glass have a stemmed glass because your
supposed to hold it and sip the wine holding at the stem not touching
the bowl because the heat from your hand can damage the flavor of
the wine. But you’ll hold it at the bowl you need to drink the wine
faster.
Champagne Glass has to be thick to withstand the pressure of the
gas present behind the cork of every champagne or sparkling wine.
Other Service Utensils
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Gabriel P. Llasos
LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Sizzling plate
Chafing dish
Tea/Coffee pot Soup tureen
Sauce boat Salt & pepper shaker Centerpiece
Sanitation Standards in Handling Service Equipment
1. Set up and serve only those clean and sanitized service utensils and equipment.
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Gabriel P. Llasos
LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
2. Tools and other utensils should not be exposed to contamination. Keep them in
closed drawers and cabinets.
3. Food delivered for room service must be covered to avoid bacterial
contamination.
4. All service equipment must be wiped-dry with clean dish towel.
5. Handle glasses by the stem or base, cutleries by the handle.
6. Underline bowls with a plate when serving.
7. Avoid touching foods and cutleries with bare hands. Use appropriate serving
tools or utensils.
8. Serve toothpicks, straws or napkin or additional cutleries in wrappers or in a
plate.
9. Thumb should be kept away from the plate when serving to avoid touching the
sauce, meat or dish.
10. Avoid leaving finger marks on glasses or cutleries when setting up on the table.
Use tray or place them inside a cloth napkin.
11. Never serve food or cutleries that have fallen on the flour.
12. Keep the food covered when it is not consumed yet.
13. Wash and dry food containers before using.
14. Keep service station neat, clean, and free of foul odor.
Factors that causes damage or breakage of service tools:
1. Mechanical Impact- results from an object-to-object contact.
2. Thermal shock- abrupt exposure of breakable utensils from cold to hot
temperature or vice versa resulting to cracks and breakage.
3. Improper handling and misuse of equipment- using equipment for a purpose
other than what is intended for.
4. Improper racking and stacking- stacking glasses and china wares that are of
different sizes and shapes.
5. Inattentiveness or absent-minded-ness- accidents occur when service
personnel are absent-minded or inattentive while executing service especially
when they are carrying heavy trays and breakable equipment.
6. Improper bussing- the 3 S’s in bussing are strictly followed (Scrape, Stack, and
Segregate).
7. Environmental factors- it is the presence of safety hazards that causes
accidents.
Note: further discussions will be done online.
VIII. Self-Evaluation
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Gabriel P. Llasos
LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
Identify the appropriate tool or utensils to use for every dish in the purpose
column. Write your answers on the space/ box as provided under chinawares,
silverwares, and hollowares
Purpose Chinawares Silverwares Hollowares
Seared Scallop &
Chorizo appetizer
Quick Cream of
Mushroom soup
Caesar salad
Rogan Josh
(Lamb in a
Kashmiri chili
pepper gravy)
Creamy Mocha
Frozen
Hot Green Tea
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Gabriel P. Llasos
LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
XI. Post-Test
Checking on what you have learned, encircle the chosen letter as your
correct answer.
1. What service utensil is used in serving clear soups?
a. Soup bowl w/ under liner c. Supreme bowl
b. Consommé cup d. ordinary Cup & Saucer
2. A dinnerware used in serving side salad.
a. Salad plate c. Monkey dish
b. Round platter d. Dinner plate
3. A cutlery that is used in serving pure breakfast chocolate.
a. Bouillon spoon c. Bread knife
b. Demitasse spoon d. Butter spread
4. What glassware is used in serving soda and juices?
a. Sherry glass c. Shot glass
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Gabriel P. Llasos
LEARNING MODULE 2 SURIGAO STATE COLLEGE OF TECHNOLOGY
b. Water goblet d. Highball glass
5. A beverage ware that is used in serving straight spirits.
a. Martini glass c. Cocktail glass
b. Shot glass d. Flute glass
6. What silverware/flatware is used in serving snail appetizer?
a. Escargot fork c. Cocktail fork
b. Appetizer fork d. Fish fork
7. What chinaware is used in serving sizzling dishes?
a. Dinner plate c. Oval platter
b. Cereal bowl d. Sizzling plate
8. Teaspoon is for?
a. Tea c. Milk
b. Coffee d. Espresso coffee
9. A chinaware that is used oatmeal.
a. Soup bowl c. Salad bowl
b. Cereal bowl d. Soup tureen
10. What silverware is used for snail appetizer?
a. Cocktail fork c. Fish fork
b. Escargot fork d. serving fork
X. Reference
Roldan Samson, Amelia and EdicaTangonan, Benito, Food Service and
Bartending, 2003
Google.com/food and beverage services.
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