1- Candy display refrigerator

A. Make sure to connect the electric current before use .

B. Monitor the cooling degree of the display refrigerator (0
o
to 4 o )
C. Ensure that the display refrigerator and candy display
shelves are clean before use .
D. Check the temperature of the candy through a food thermometer from
(0 oto 4 o )
E. Examine the quality and shape of the candy before serving .

2- Salad display refrigerator

A. Do not make sure that the power is connected

electrode before use .
F. Monitor the cooling degree of the display refrigerator
from (0 oto 4 o )
B. Ensure that the display refrigerator and salad containers are clean before
use .
G. Checking the temperature of the salads through the food thermometer from
(0 oto 4 o )
C. Ensure that there is a clean and sterilized salad holder and a plate for each
type of salad underneath
 D. When refilling the salad, the entire container must be replaced with a full
one to prevent cross contamination
E. Examine the quality and form of authorities before serving .

3- Food storage cupboard

A. Make sure to connect the electric current before use .

B. Make sure the machine and ice cream containers are
clean before use.
C. Monitor the temperature of the food storage cupboard
from (75 o to 93 o )
D. Ensure that foods are wrapped when storing them so
that they do not dry out and lose their nutritional value
E. Checking the temperature of foods through a food thermometer from
(75 o to 93 o )
F. Examine the quality and shape of foods before serving .

Ice cream refrigerator

A. Make sure to connect the electric current before use .

B. Monitor the freezing point of the machine (not less than -12 o (
C. Make sure the machine and ice cream containers are clean before use.
D. Ensure that the Ice Cream Scoop is clean and sterilized .
E. Check the temperature of the ice cream with a food thermometer -6 o to -12o ) .
 F. Check the quality and shape of the ice cream before serving .

Second, the procedures for using bar equipment

1- Coffee Machine

A. Make sure to connect the electric current

before use .
B. Make sure the water supply and drain are
connected .
C. Make sure it is clean and dry before use.
o
D. Monitor the machine temperature (from 80
to 86 o ).
E. Monitor the water rate in the machine from time to time
F. Ensure that the Steamer is working
G. Make sure you have a Steamer cleaning cloth
H. Examine the coffee grinder and make sure it is free of
moisture

2- Beverage display refrigerator

A. Make sure to connect the electric current before use .

B. Monitor the cooling degree of the display refrigerator (from 0 o to 4 o ).
C. Make sure the display fridge and beverage shelves are clean before use .
o
D. Checking the temperature of drinks through a food thermometer (from zero
to 4 o ).
E. Checking the quality and shape of the drinks before serving .
3- Ice Maker Machine

A. Make sure to connect the electric current before use .

B. Make sure the water supply is connected.
C. Monitor the freezing point of the machine (not less than -
18 o ).
D. Make sure it is clean before use.
E. Make sure the ice shovel is available , sterilized and in good condition for
use.
F. tracking ice cube shape .

I. Procedure for using Silverware silverware

A. Ensure that silverware is clean and free of stains caused by food or drinks.
B. Replacement of non-compliant tools.
C. Ensure that silverware is intact and free from scratches (smooth).
D. Ensure that the silverware is shiny and free of fingerprints.

M Silverware type use it

For soup and sometimes used as an aid in eating
1 Table Spoon
long pasta
2 Dinner Fork For main dishes , pasta and rice
 3 Dinner Knife For main dishes
4 Dessert Spoon For dessert and some appetizers
5 Dessert fork For appetizers and dessert
6 Dessert Knife For appetizers and dessert
It is placed on the bread plate on the right side,
7 Butter Knife with its blade pointing to the left, and it is used to
spread the butter on the bread.
8 Fish fork For main dishes and appetizers consisting of fish.
9 Fish Knife For main dishes and appetizers consisting of fish.
A medium-sized flat spoon that is used instead of
10 Gourmet Spoon
a knife with easy-to-cut foods and a lot of broth.
11 Steak Knife Steak knife with sharp blade for easy cutting

M Tableware type use it

1 Cocktail Spoon Special spoon for mixing cocktails
spoon A sundae Ice
2 For ice cream and frozen drinks
Cream Spoon
Tea spoon _ Tea For tea, cappuccino, American coffee and some
3
Spoon types of dessert
4 Coffee spoon _ _ For espresso and also used with alacoc eggs
5 Oyster Fork Used for all types of shellfish
For soft desserts such as cake and gateaux,
6 Cake Fork _
usually replaced with a small fork
 7 Snail fork Used for spirals of all kinds
Snail mask Snail
8 To pick up the flesh from inside the spirals
Tong
It is used to pick up crustaceans , especially
9 Lobster Pick lobsters , which are served with their shells and
used to extract the meat from the arms
It is used to touch crustaceans , especially
10 mask Lobster Tong lobsters , which are presented with their shells
and used to extract the meat from the arms .

Secondly, the procedures for using the Chinaware

A. Ensure that the china is clean and free of stains from food or drinks.
B. Replacement of non-compliant tools (fractures).
C. Ensure that the tray is intact and free of scratches or fractures.
D. Ensure that the tray is glossy and free of fingerprints.
M Chinaware type use it
For pasta and rice dishes (without broth) and
second dishes, also for appetizers and desserts
1 Appetizer Plate
when more space is needed to place them better,
the average dimensions are 26-28 cm.
For soup, it should be served on top of a flat plate,
2 Soup plate
average dimensions 23-25 cm
For appetizers and desserts in general, the average
3 Dessert plate
dimensions are 21-23 cm
To serve bread on the table, one per person must
4 Bread plate
be provided, average dimensions 15-16 cm
It has the same use as the flat plate, it is widely
used in the Italian style of service. The wide space
5 Main Course Plate allows food to be placed well and decorated
carefully, or to place more than one item inside
one dish, average dimensions 30-32 cm
It determines where the individual sits and has an
aesthetic function only. It is never lifted during
6 Show Plate service. To avoid noise when placing dishes on top
of it, a small round tablecloth is placed, with
dimensions 33-35 cm
 M Chinaware type use it
1 Salad bowl It is used in soups salads and cold appetizers
Bowl For small portions of salad, vegetables, appetizers
2
dessert cups and fruit salad
Small Bowl For fruit salad, sundaes and single-serve dessert
3
cups, a fingerbowl is sometimes used
4 Saucer To serve the sauce and melted butter
5 Fruit plate It is used to serve whole fruits on the table
6 Oval bowl To provide different types of foods very hot .

M Chinaware type use it

Consumer Soup Cup To provide the consommé and is sometimes used to
1
and Underline provide some creams and soups.
Tea Cup and
2 To serve tea and American coffee
Underline
Cappuccino Cup and
3 To serve cappuccino
Underline
Espresso Cup and
4 To serve espresso
Underline
5 Tea Pot to make tea
6 Coffee Pot To make all kinds of coffee
7 Milk jug Milk Pot to make milk
8 creamera Creamera To serve a small amount of milk

Thirdly Glassware
A. Ensure that glassware is clean and free of stains from food, drinks, or lip
prints.
B. Replacement of non-compliant tools (fractures).
C. Ensure that the glassware is intact, free of scratches or fractures.
D. Ensure that the glassware is shiny and free of fingerprints.

(1) (2) (3) (4) (5)

(6) (7) (8) (9) ( 10 )

glassware M
water cup 1
Collins soft drink cup 2
Old Fashion Whiskey Cup 3
White wine( 11glass
) ( 12 ) ( 13 )4
Red wine glass 5
Fourth, Champagne glass 6 drinks
Tulip champagne glass 7
mixing tools
Margarita champagne glass 8
A glass of liqueurs or digestible alcoholic 9
beverages
beer cup 10
juice cup 11
Brandy glass (balloon) 12
cocktail cup 13
The following procedures illustrate the optimal use of beverage mixing equipment

 Ensure it is completely clean and dry before use.

 Use the appropriate mixing tool for the appropriate drinks e .

 Ensure that the electrical current is connected before operating.

 Operate the mixing tool after placing the food to be mixed

 It is stored in shelves isolated from the rest of the service tools .

 Do not use the same tool for more than one purpose, which causes drinks
to mix with each other.

First, the procedures for using service tables

A. Ensure the stability and safety of tables from any scratches, damage or
fractures
B. Inform the maintenance department immediately if any scratches or damage
to the tables appear.
C. Ensure that non-standard tables are excluded from use.
D. Ensure that the layer of molton is clean and does not bear stains resulting
from food or drinks.
E. Ensure that the tables are shiny and do not bear any fingerprints

Shapes and sizes of tables

Space Number of Persons Shape

individuals
Diameter 1.00 m 4
The diameter is 1.25 metres 6
The diameter is 1,150 metres 8 Round table
The diameter is 1.75 metres 10
Diameter 2.00 m 12
1 x 1.25m 4
1 x 1.75m 6-8
Rectangle Table
1 x 2.50m 8-10
1 x 3m 10-12
Second, procedures for using service chairs

A. Ensure the stability and safety of chairs from any scratches, damages or
fractures
B. Inform the maintenance department immediately if any scratches or damage
to the chairs appear.
C. Ensure that chairs that do not meet the standards are excluded from use.
D. Ensure that the chairs are shiny and do not have any fingerprints on them

Third, the procedures for using the side station

A. Ensure the stability and integrity of the service wheel from any scratches,
damages or fractures
B. Inform the maintenance department immediately if any scratches or damage
appear on the service wheel or service trolley.
C. Ensure that the service wheel that does not conform to the standards is
excluded from use.
D. Ensure that service tools (silver, china, glassware) are clean and shiny
E. Ensure that service tools (silverware, china, and glassware) are available in
an orderly and consistent manner