Chapter Food and beverage

service area &

Three. equipment

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 IB Wira
Ida_Baguswiraa

Corp. Director F&B - freshWater Asia.

Villa Manager – The Allure Ubud Villas.
Operation Manager – Tlaga Singha river country club.
Restaurant Manager – Mase group.
Founder – Tigasisi coworking café.
Founder – Hospitalitree business partner.
Lecturer – IPB international.
Coordinator program – International Hospitality Diploma.

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Table of 01 Design & purchasing
factor
content
02 Restaurant
atmosphere

03 Restaurant equipment

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 01
Design & purchasing
factor

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 F&B service.

When people enter your new restaurant, how do you

want them to feel?

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 Day 1 6 Months 1 18
Year Months

Concept Financial
development Legal FF&E Trial opening
feasibility study
Menu Financial
Space program Pre opening plan Soft opening
development projection
Site Pre opening Employment of
selection Design Grand opening
budget key personnel
Market
analysis Construction Training
Competition
analysis

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The choice of furniture and • the type of clientele expected
its layout and the linen, • the site or location of the establishment
tableware, small equipment • the layout of the food and beverage service
and glassware will be area l the
determined by factors such • type of service offered
• the funds available.
as:

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The general points to be • flexibility of use • cost and funds available
considered when • type of service • availability in the
purchasing equipment for a being offered future/replacements
• type of customer • Storage
food and beverage service • Design • rate of breakage
area are: • Colour • Shape
• Durability
• ease of maintenance
• stackability

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 02
Restaurant atmosphere

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 Creating an
atmosphere
The development of a successful design begins with a firm concept for the restaurant.
You have to have an image before you can decide how to convey and promote that
image. This applies whether you are opening a brand-new eatery or repositioning an
existing concept to build business.

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 Vision. Exterior signage and facade; high or low light levels; bright or subdued
colors; use of mirrors or partitions (either portable or fixed) to expand or reduce
Atmosphere space; height of ceilings; menu design; artwork on walls; window coverings;
positioning of tables.
Awareness
Touch. Floors of marble, tile, carpet, or wood; chairs of wood, metal, leather, or
fabric; seats cushioned or not cushioned; table linens or bare surfaces; chunky or
dainty glassware; baskets or plastic plates, earthenware, or fine china; plastic
tableware, stainless steel, or silver flatware; paper on which the menu is printed.

Sound. Loud or subdued conversation; type and loudness of music, live or on

the sound system; dishes being bussed; kitchen or bar noise; hum of central heat
or air-conditioning system; cash registers; street noise from outside.

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 Smell. Aromas of baking or spices; rancid odor of fryer oil that needs changing;
colognes of guests and staff; wood in fireplace; “new” smells of carpet, fabrics, or
linens; restroom air fresheners.
Atmosphere Taste. A cool drink; a fluffy soufflé; a crisp onion ring; a perfectly cooked steak; a
Awareness hot curried dish.

Temperature. The thermostat setting of a room; body heat of guests and staff; heat
from the kitchen or coffee station; breeze created by ceiling fans; breeze when
seated directly above (or below) a vent or open
window; direct sunlight or use of window coverings; hot food served hot; cold food
served cold.

Motion. The effort it takes to get to a table or chair; the way servers negotiate the
dining room with trays; the
waiting line as perceived by passersby (and people still dining); activity within the
dining room as viewed through windows; outside activity as viewed by diners

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 03
Restaurant equipment

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Restaurant The equipment forms an inevitable part of food and beverage
service. It plays an important role to build the mood of the guests, to
Equipment. complement the outlet theme, and to elevate guest experience. Right
from the largest commodities used for food preparation and interior
decoration such as chandeliers or ovens to the smallest piece of
cutlery, furniture, or linen participate in creating overall ambience of
the outlet. having the right restaurant equipment list is crucial to your
business’s success. With so many different brands, models, and
suppliers to choose from, it’s easy to get overwhelmed trying to
figure out which purchases are necessary and which are simply
money grabs.
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Restaurant Restaurant equipment can be divided into two major
categories :
Equipment. Restaurant Furniture
Refers to moveable objects or no permanent connection to
the structure of a building intended to support various
human activities, And it can be made from many materials
including Metal, plastic, and wood.

Restaurant Utensils
Refers to any equipment that purposes for serving food and
beverage
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 Tables
Rengtangular / Long : 4 – 6 pax 137 cm x 76 cm
Round : 4 – 8 pax dia 1 m & 1.52 m
Restaurant Square : 2 pax 1 m x 1 m
furniture. Chairs
Restaurant chair & Stall
Banquet chair
Side stand / waiter station
Side stand are mainly consist of top surface
( clean and dirty area ), shelves & drawers,
cutleries divider. Sometimes a side stand is
completed also with a heater.
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 Silverware

Restaurant Silver ware are all of restaurant equipment that made from
silver, stainless steel and bronze
Utensils. • Cutleries and flatware
• Holloware
Chinaware
Restaurant equipment that made from ceramics, porcelain
and pottery
• Plates
• Cups & saucer
• Bowls
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 Glassware

Restaurant This consists of articles made of fine glass.

• Stem glass
Utensils. • Un - stem glass

Chaffing Dishes (Chafers)

These are food warming dishes. They keep the food warm
for an adequate time and temperature. They come in two
variants: electric or chafer fuel candle.
• Stem glass
• Un - stem glass

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 Linen
The linen at any food and beverage service outlet is either
disposable or non-disposable.
Others • Table cloth
• Silent cloth
• Napkin
• Placemat
• Runner
• Top cloth
• Chair cover

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 Others
All types of equipment are not included with the previous
types
Others • Bill cover
• Menu cover
• Table menage / accessories
• Tray jack
• Tray
• Plate cover
• Etc

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 Thank you.
If you want to achieve greatness
stop asking for permission

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