Dining Equipment as Per Standard

Operating Procedure
Work is made easier, labor
costs are reduced, and
sanitation is improved with
the use of the right food
service equipment.
Dining Equipment as Per Standard
Operating Procedure
Equipment must be properly
arranged in the dining area
or kitchen, used and
operated according to the
manufacturer‘s specifications
to ensure lasting service
Important Food Service Equipment

1. Serving counters
2. Trays
3. Shelving cabinets
4. Refrigerators and freezers
5. Working tables
Important Food Service Equipment

6. Weighing scales
7. Ranges
8. Griddles
9. Mixers
10. Slicer
 Serving counters,
also known as cafeteria
counters, are custom-built or
made-to-order equipment
which are used in the
distribution of food.
 Serving counters,
The serving counter may be
6 meters or longer
depending upon the number
of sections it contains.
 Serving counters,
Its length depends upon the
variety of food items to be
offered, rather than the
number of customers to be
served.
 Serving counters,
The counter surface is ideally
covered with a plastic
material such as formica or
stainless steel.
 Serving counters,
It should also include a hot
food container, also known
as bain-marie, a steam table
designed to keep hot food
hot.
 Serving counters,
A tray trail measuring 25 to
30 cms. in width is usually
placed at level with the
counter space upon which
trays can be made to slide.
Service Counter
Trays
 Trays
are available in varied sizes
and shapes but the one
commonly used in food
service is the rectangular
type which measures 36 by
46 cms.
 Trays
Other kinds of trays include
aluminum, stainless steel,
plastic, and fiberglass trays,
 Trays
Trays with divided sections
are also used to eliminate
the use of breakable dishes
and the problem of
washing them.
Shelving cabinets
 Shelving cabinets
are made of wood or metal
supported by uprights to
offer visibility of the shelf
contents and allow for
maximum air circulation.
 Shelving cabinets
They are primarily used for
storage of dry goods and
supplies.
Refrigerators and freezers
 Refrigerators and freezers
are used to hold food at sufficiently
low temperature in order to
preserve the food‘s quality and
safeguard it against bacterial
growth.
Refrigerators and freezers
There are different types of
refrigerators and freezers.
Refrigerators and freezers
These include the walk-in and
reach-in refrigerators and
upright and box-type freezers
Working Tables
 Working tables
are especially made-to-order
equipment for the food
preparation and cooking
areas.
 Working tables
Ideally, these tables should
have built-in ranges, fryers,
broilers, and oven.
 True or False
1. Always inspect the table
settings to be sure everything
is clean and aligned properly.
 True or False
2. Whenever you have extra
time, perform extra duties to
make sure guests are taken
care of.
 True or False
3. The centerpiece should not
be so large that it covers one
person from conversing with
another across the table
 True or False
4. More than three glasses
should be placed at the cover.
 True or False
5. The dessert fork or spoon is
usually placed at the left side
of the cover near the dinner
plate
 True or False
6. The shape of the tablecloth
must not fit the shape of the
dining table.
 True or False
7. All flatware should be one
inch from the edge of the
table.
 True or False
8. Spoons are laid with the
bowls facing up at the right of
the plate.
 True or False
9. All forks are laid at the left
of the plate with the
exception of the oyster fork
which should be to the right
of the soup spoon.
 True or False
10. Candles should be short
enough to be at the level of
the glass
II. Demonstration Directions:
Group the class accordingly
to perform the different
activities. Group
performance will be
evaluated based on Scoring
rubrics shown below.
A. Table Set-up Activity
No. 1 Banquet Set-up Activity
No. 2 Classroom Set-up Activity
No. 3 U-shaped Set-up Activity
No. 4 Board Room Set-up
B. Table Setting Activity
No. 1 Breakfast/Lunch Activity
No. 2 Formal Dinner Activity
No. 3 Family
Table
Cloth
 Linen
Linen is broadly used to
include the tablecloth,
silence cloth , runners,
placemats, and napkins.
 Linen
Linens come in varied
types of materials,
including fiber, plastic,
and paper.
 Linen
They provide the
background for the dining
table,
 Linen
as they come in different
colors, styles, textures,
 Linen
and designs to fit the
theme, occasion,
 Linen
or atmosphere in the
dining room.
 Kinds of Linens
Silence Cloth
a thick material used
on a dining table
under the table cloth
 Kinds of Linens
Silence Cloth
which deadens noise
of dishes and prevents
tablecloth from sliding
Silence Cloth
 Kinds of Linens
Tablecloth
a cloth used to over
the table and
improves overall look
of the table.
Tablecloth
 Kinds of Linens
Top Cloth
small pieces of
materials placed on
top of tablecloths.
 Kinds of Linens
Top Cloth
It lessens the need of
changing the large
tablecloth more
frequently
Top Cloth
 Kinds of Linens
Table Runners
These can be used
even without
tablecloths
 Kinds of Linens
Table Runners
especially when the
tabletop is of special
finish.
Table Runners
 Kinds of Linens
Placemats
it is placed
underneath the
individual plates and
dishes to catch crumbs
 Kinds of Linens
Placemats
and protect the
tablecloth, A
protective table pad
usually made of paper,
 Kinds of Linens
Placemats
plastic or cloth for
restaurants and
households.
 Kinds of Linens
Napkins
a small piece of table
linen that is used to
wipe the mouth and
to cover the lap
 Kinds of Linens
Napkins
in order to protect
clothing of guests.
 Kinds of Linens
Napkins
It can be folded plain
or in a variety of fancy
shapes when set on
the table.
Napkins
 Kinds of Linens
Doilies
small ornamental
piece of lace or linen
or paper
 Kinds of Linens
Doilies
used to protect a
surface from scratches
by hard objects such
as vases or bowls;
 Kinds of Linens
Doilies
or to decorate a plate
of food. It can be
round, oblong,
 Kinds of Linens
Doilies
or square depending
on the material placed
over it.
 Kinds of Linens
Doilies
it is placed under the
salt and pepper, or
other dishes on the
table.
Doilies
 Selection and Care of Linens
Linens must be selected
based on the following
considerations: occasion,
type of material, color
and design, durability,
and versatility.
 Selection and Care of Linens
Formal occasions call for
ramie or damask
materials. Paper and
plastic are only used for
informal occasions.
 Selection and Care of Linens
Linens must be made of
absorbent material.
 Selection and Care of Linens
They must also be durable
to withstand frequent
washing and colorfast to
be always presentable in
the dining room.
 Selection and Care of Linens
The color and design of
the linen must be
selected to blend with
the overall color motif
and style of the dining
room..
 Selection and Care of Linens
It is wiser and more
practical in the long run
to purchase linens of a
durable material
 Selection and Care of Linens
, even at a relatively higher
price, than to practice
false economy by buying
cheaper linens which are
not durable.
 Selection and Care of Linens
The more uses can be
made of one‘s linen, the
less investment is needed
 Selection and Care of Linens
The more uses can be
made of one‘s linen, the
less investment is needed