FBS INDUSTRIES

• Two Types of Establishments

1. COMMERCIAL ESTABLISHMENT
 this are establishment that create or make food for business
purposes
 for business purposes
 this are business that are created to maximize earning of profits
through the sales of food items and beverages

2. INSTITUTIONAL CATERING / NON COMMERCIAL

ESTABLISHMENT
 Am
 for the community
 provide volume of food and beverages

• Different type of services in a restaurant

o AMERICAN SERVICE - is the opposite of french service offers, all
the food is prepared in the kitchen server is important

o ENGLISH SERVICE - the host (costumer) (kung kinsa ang mag

bayad siya ang host) in restaurant setting place an important role
in the service (the people that eats). Needs an approval from the
host before serving. Ang host ang muhati sa pagkaon

o FRENCH SERVICE - chef cooks the food infront of the costumer,

si server ang mag hati sa pagkaon server is important

o RUSSIAN SERVICE - traditionally very grand and elaborate

server is important

o GUERIDON SERVICE - dishes come partially prepared and is

completed infront of the guest server is important

• Types of Menu

 À La Carte - In French, à la carte literally means "by the menu". In the

restaurant industry, à la carte is an upscale term used in reference to
menus that items priced and ordered seperately.
  Static Menu - This menu remains unchanged for extended periods,
offering a consistent selection of dishes. It's common in restaurants with
signature dishes or a strong brand identity. It is printed on walls or
laminated.

 Cycle menu - This menu rotates dishes over a specific period, such as
weekly or monthly.

 Market Menu – based on product availability. (If dili niya season kay dili
siya available)

 Hybrid menu - is a type of menu that combines elements from different

culinary traditions or styles, creating a unique and diverse dining
experience

 Table d’ hote - It is a meal divided into a set number of courses with

limited or no choice with in these. The selling price is fixed and all dishes
are usually ready at a set time. Menus are changed daily and have the
price mentioned in bottom right hand side corner

RESTAURANT

o Boulanger (Baker) – Parishan soup vendor in 1765

o He put a latin race which is -latin nga gisulat sa iyang shop "come to me all
the labor in the stomach and i will restore you"
o La Restauration – origin of the word Restaurant. Means Restaurant/
Restore.

• Types of Restaurants
o Quick Service Restaurant – Fast food restaurants, type of
restaurant that sell quick and expensive take out food
o Mid-Scale Restaurant - affordable restaurant, offer full meals
at a medium price.
o Upscale Restaurant – offer high quality and expensive food

• Linens In the Kitchen

1. Tablecloth
  Table cloths made from cotton or linen are not only more absorbent but
also last longer.
 Egyptian cotton and Irish linen are considered the finest materials for
table linen because of their long and durable fibers.
 White is the most popular color for table linens because it's considered
formal.
 Table linens in off white or ivory are also acceptable.
 A damask (woven or embroidered pattern is a perfect acceptable
tablecloth.

2. Silencer
It is used primarily as a cover to line your table, protect against scratches and
dings from serving plates and silverwares.

3. Napkin / Table Napkin / Serviette

 a square cloth or paper used at the table for wiping the mouth or hands
while eating
 is folded and placed on the left of the table setting, outside the outermost
fork. In more formal restaurant setting, it may be folded into intricate
shapes and displayed on the empty plate.
 A napkin may also be held together in a bundle, by a napkin ring.
 paper napkins placed in holders are also widely used and accepted.

4. Placemats
Placemats are used primarily to prevent the flatware from moving while the
guests are eating. This also adds as an accent to the table setting. Its size
depends on the function but normally it is 14" x 20".

5. Table runner
a table runner covers only the middle section, "running" the length of the table. It
is used to "dress up" a dining table and comes in a variety of patterns and sizes
designed for different lengths.

a. Round Banquet Tables

36" seats 4 persons
42" seats 5 persons
48" seats 5 persons
54" seats 6 persons
60" seats 8 persons
72" seats 10 persons

b. Rectangular Banquet Tables

30 x 48 seats 4 persons
30 x 72 seats 6 persons
30 x 96 seats 8 persons

c. Banquet Chairs
- are light stackable chair used in a variety of function

d. Tiffany Chairs
- A Chiavarina is a wooden chair of ligurian design.

e. Foldable stage
- Foldable riser used during events and functions

f. Gueridon Trolley
- An equipment on which food is served or prepared in the dining
environment
- Originated in France (middle of 17th century)
- The term may also refer to a cart used in French Cuisine

g. Cocktail table
- Synonymous with coffee table
- Placed either in front o side of seating areas

h. Chair Trolley
- Is designed to do most of work on stocking of chairs forward by just
wheeling the prong underneath and tip the lead back

i. Lazy susan
- Is an addition to a table that is designed to assist in moving food
from one person to another while dining

j. Lazy susan Trolley

- is used to carry Lady Susan

k. Dance Floor Trolley

- At trolley used to carry the collapsible dance floor

China - is a term for crockery (utensils) whether bone (expensive and

fine) earthenware (opaque and cheaper)
-is the general term for different chianwares.
●Porcelain - ceramic material made by heating kaolinite clay
●Bone china - is also a Porcelain made of clay mixed with bone ash
-is very expensive
●Earthenware - sometimes as thin as bone china
-is not translucent and is more easily chipped
-are less strong, less tough, and more porous(maraming pores) than
stone ware.
● Stoneware - this is a hard potery made from silicious phase fired at
high temperature to petrify the body.
- is heavier and more opaque than porcelain.
-usual color of its fine stoneware is grayish

GLASSWARE (DIFF ITEMS/TYPES)

1. BEER MUG
- is a heavy glass with handle and usually with pattern cut into it sides

2. COLLINS GLASS
- is a glass tumbler holding 240-350ml of liquid used to serve mix drinks
-it is named after Tom Collins
-it is somewhat narrower than highball glass.

3. CORDIAL GLASS
- is generally used to serve expensive after dinner liquors

4. FLUTE GLASS
- is preferred serving vessels for Belgian lambics and fruit beers.
- narrow shape helps carbonation while providing a strong aromatic front

5. HIGHBALL GLASS
- a glass tumbler used to serve tall cocktails and other mixed drinks that contain a large
proportion of non alcoholic mixers

6. IRISH COFFEE GLASS

- a footed 6 Oz glass for the speciality
coffee drink called as Irish coffee.

7. MARGARITA GLASS
- a stem glass with white shallow bowl for serving margaritas and are ice cream based
drinks.
- is also called as "fiesta grande"

8. OLD FASHION GLASS/ROCK GLASS

- is a short tumbler used for serving spirits such as whiskey with ice cubes.
9. PARFAIT GLASS
- is meant for holding alcoholic parfait beverages served with ice cream.

10. PILSNER GLASS

- it is a glass used to serve many type of light beers but is intended for its namesake, the
pilsner.

11. POCO GRANDE

- it is a stem type of glass, it is a cocktail glass which is ranging from 10-13oz.
- a cockail glass with a curved tulip appearance.
- it is used for serving speciality mixed drinks.

12. RED WINE GLASS

- rounder, wider bowl.

13. SHERRY GLASS

- is a small narrow steamed glass with a wide rim. it is used to serve sherry and other
uppertives

14. SHOT GLASS

- is a small glass use for straight orders or mixed shooters. it ranges from fractions of an
Oz with is 1/2 to 2oz(long shot). it can also be used as a measuring tool.

15. SLING GLASS

- is a tall narrow glass where the classic long island ice tea is drank from.

16. WATER GOBLET

- is a 7 Oz stem footed glass like a red wine glass but larger and dipper used for serving
water.
- it could be made up of glass or metal

17. WHITE WINE GLASS

-is a long steamed 8-12oz glass with a narrow and slightly elongated oval bowl.
- tapering inward at the rim and used for serving white wine and is slightly smaller than
the red wine glass and red wine glass is wider.

TYPES OF FORKS:

● scargot/seafood fork
- is a snail especially as an item for an menu
-are two prong forks made up of staineless steel.

●cocktail fork
- is a small fork light and ridden.
- it's used for spearing cocktails and Garnishes such as olives

● Salad or dessert fork

- has flatter and slightly broader tines.
-prongs are wider compared than others
-it is used when veggies are served as salad
-it has 3 prongs

● fish fork
- is usually smaller than the meat fork and is meant when eating fish
-it has 4 prongs middle one is smaller

● Dinner fork
- is used to eat the main entry
- has 4 prongs, prongs are narrower in the middle

● Cake fork
- is narrower and slightly shorter than a salad fork and is used when
serving cake and other pastries
- has 3 prongs but is smaller than a salad fork.

● Salad serving fork

- is used to serve food as tossed salad
- has 4 prongs and prongs are very small

● Carving fork
- is used in conjuction with a carving knife, specially designed in
carving meat
- has 2 long prongs

TYPES OF KNIFE FLATWARRES

● bread and butter knife

- is a small knife with rounded or pointed tip used for slicing butter and
spreading on a bread.

● Dinner knife
- is the longest knife in a set of flatwares which is used to cut and push
foods.

● Fish knife
- has varying shapes and sizes which are used when fish is being
served.

● Steak knife
- it is a special knife that has a sharp teeth and serrated edge to cut
thick portions of meat.

● Carving knife
- has a straight edge, a shorter, thinner and wider blade which enables
it to cut thin slices of meat.

TYPES OF SPOONS
- are categorized according to sizes

● Demitasse Spoon or Mocha Spoon

- gas varying sizes depending on the demitasse cup and saucer. it is
used in adding sugar, stirring coffee or hot chocolate.

● Table spoons
- is a larger than a teaspoon or a dessert Spoon, used in serving food
at the table and as a standard measuring unit in recipes

● teaspoon
- is used to stir hot beverages

● Dessert Spoon
- is an oval shaped spoon that has the length midway between the
length of a tablespoon and teaspoon which is primarily used when
dessert is served.

● Soup spoon
- is used when soup is served.

● parfait spoon
- is used for stirring iced tea in tall glasses which has the same purpose
like the long drink. Ice cream spoon is used when eating frozen
dessert.
● Serving spoons
- is a much larger than a spoon used for eating. It is used to move food
from the main dish to individual plates

● Soup Ladle
- is a ladle for soups that has a variety of shapes and sizes depending
on the deep bowls, whether it is round, oval or fluted.

● Gravy spoon - comes with the sauce boat which is used in courses
with Gravy or other sauces.