Bar Hrm
MANAGING CATERING EQUIPMENT: * Catering equipment falls into two basic categories:
1. FRONT OF THE HOUSE SERVICE EQUIPMENTS * Is designed highly portable for ease of transport and storage, some equipment can be designed for flexible use when outside catering is a service of the catering business.
2. BACK OF THE HOUSE SERVICE EQUIPMENTS * Consists of a core of food production equipment that generally requires establishing a permanent food production area.
FRONT OF THE HOUSE EQUIPMENTS: EQUIPMENT CATEGORIES ARE:
1. TABLE WARE * This is consist of china wares, glass wares, stem wares and flat wares
2. SERVING PIECES * These will include silver wares, glass wares, china wares, cutleries 3. BUFFET SERVICE * This will require chafing dish, food warmers and serving pieces
4. TABLE LIGHTING * This might include candelabras, glass globes, candle sticks, votive candle holders, candle stick shades and oil lamps and shades.
5. TABLE AND MODULAR TABLE SECTIONS * Rectangular tables, round tables, oblongs, half-moon tables, quarter shape moon tables, serpentine, trapezoid, etc.
6. CHAIRS * Chairs can range in design and function from collapsible painted wooden designs to metal frame upholstered chairs for formal banquets. * The quality of chair and overall design are selected based on usage and storage requirements. * Outside catering needs require lightweight chairs that are easily stacked or collapsible designs.
7. LINENS * It include tablecloths, napkins, placemats, and lace overlays * Table linens can provide a wide variety of tabletop designs for private functions
8. TABLE SKIRTING * Table skirting is used primarily for buffet tables and head tables for both formal and informal functions * In conference centers and hotels, food service break setups use skirting for buffet setups * Meal functions use skirting for a wide variety of buffet functions
1. FRONT OF THE HOUSE SERVICE EQUIPMENTS * Is designed highly portable for ease of transport and storage, some equipment can be designed for flexible use when outside catering is a service of the catering business.
2. BACK OF THE HOUSE SERVICE EQUIPMENTS * Consists of a core of food production equipment that generally requires establishing a permanent food production area.
FRONT OF THE HOUSE EQUIPMENTS: EQUIPMENT CATEGORIES ARE:
1. TABLE WARE * This is consist of china wares, glass wares, stem wares and flat wares
2. SERVING PIECES * These will include silver wares, glass wares, china wares, cutleries 3. BUFFET SERVICE * This will require chafing dish, food warmers and serving pieces
4. TABLE LIGHTING * This might include candelabras, glass globes, candle sticks, votive candle holders, candle stick shades and oil lamps and shades.
5. TABLE AND MODULAR TABLE SECTIONS * Rectangular tables, round tables, oblongs, half-moon tables, quarter shape moon tables, serpentine, trapezoid, etc.
6. CHAIRS * Chairs can range in design and function from collapsible painted wooden designs to metal frame upholstered chairs for formal banquets. * The quality of chair and overall design are selected based on usage and storage requirements. * Outside catering needs require lightweight chairs that are easily stacked or collapsible designs.
7. LINENS * It include tablecloths, napkins, placemats, and lace overlays * Table linens can provide a wide variety of tabletop designs for private functions
8. TABLE SKIRTING * Table skirting is used primarily for buffet tables and head tables for both formal and informal functions * In conference centers and hotels, food service break setups use skirting for buffet setups * Meal functions use skirting for a wide variety of buffet functions