Each outlet or part of the kitchen and restaurant equipment commonly used types of food and beverages of different types and material. The use of different tools, among others:<\/p>\n

1. Dining restaurant<\/strong>
\nThe tools used in this place is generally more luxurious, this is because the price of food and drinks are more expensive compared to other restaurants as well as services that are formal, guests will take notice of all the equipment used.<\/p>\n

2. Coffee shop<\/strong>
\nThe tools used are generally more simply, this is because the services provided are not formal, the emphasis is in the presentation speed, the amount of equipment provided in the coffee shop is generally two and a half times the number of seats available.<\/p>\n

3. Room service<\/strong>
\nThe use of tools in this section, generally not too fancy, this is to anticipate the loss of a tool that may be brought by guests.<\/p>\n

4. Banquet<\/strong>
\nEquipment used generally depends on the type and nature of the show, for the official state banquet, the equipment used should be primed, luxurious even use a show of pure silver plate, for another event tool distributed generally a number of guests plus up to 5% – 10%.<\/p>\n

Here is the equipment used in the restaurant are grouped by type.
\na. Silver ware \/ table ware cutlery made \u200b\u200bof silver-coated metal or stainless steel, among others, as shown in Figure 5.10.<\/p>\n

Figure 5.10 Hardware Silverware $\"clip_image001\"$ <\/a><\/p>\n<\/div>\n<\/div>\n

<\/div>\n
b. Glassware: equipment made \u200b\u200bof glass
\n\u2022 Water goblet: glasses for serving ice water
\n\u2022 White wine glass: glass for serving wine
\n\u2022 Red and white wine glass: glass for serving red wine<\/div>\n
\u00a0<\/span><\/span> $\"clip_image005\"$ <\/a><\/div>\n
Figure 5.11a. Glassware equipment<\/p>\n
\u2022 Champagne glass: glass for serving
\n\u2022 Beer glass<\/p>\n
Figure 5.11b. Glassware equipment<\/p><\/div>\n
\u00a0<\/span> $\"clip_image006\"$ <\/span><\/a> \u00a0<\/span><\/span><\/div>\n
<\/div>\n
c. Chinaware \/ crockery (glassware): ceramic items made \u200b\u200bof clay materials are processed with high heat.
\n\u2022 Bread & butter plate: commonly abbreviated as B & B plate, also called the side plate or a quarter plate, used to present sorts of bread and snack
\n\u2022 Dessert plate: flat plate with the size of the liability, also called sweet plate or half plate, used to present an appetizer or dessert, sometimes used as a base or underliner
\n\u2022 Fish plate: plate for serving fish dishes
\n\u2022 Breakfast plate: plate for breakfast dish
\n\u2022 Soup plate: plate for serving soup
\n\u2022 Dinner plate: large size dinner plate for serving a main dish, also called joint plate
\n\u2022 Show plate: dinner plate size slightly larger than a dinner plate, was given a nice decoration to show
\n\u2022 Soup bowl: a bowl of soup to present condensed soup
\n\u2022 Cereal bowl: plates bowls for serving porridge and cereals
\n\u2022 Round casserole: heat-resistant bowl with handle right and left to serve the soup
\n\u2022 Petit marmite: Casserol round bowl-like game but the shape is a little higher, is used to present soto Madura etc.
\n\u2022 Bouillon cup \/ saucer: a large bowl with a handle right and left with the reason for the present liquid soup
\n\u2022 Breakfast cup \/ saucer: cup and saucer for serving drinks, coffee \/ tea at breakfast in the restaurant
\n\u2022 Tea cup \/ saucer: cup size, and bases responsibility for serving coffee \/ tea ordinary
\n\u2022 Demitasse cup \/ saucer: a small cup with a half cup of regular size, to present a strong coffee<\/p>\n
Figure 5.12b. Chinaware equipment<\/p><\/div>\n
\u00a0<\/span> $\"clip_image008\"$ <\/a><\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"
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