Sunday, September 13, 2015

LINEN

This is one of the more costly items with overheads and therefore its control is important. These are used to cover the table-top and to assist guest to maintain themselves neat and clean. The type of linen used would depend on the class of establishment, type of guest/customer, cost involved, and the style of menu and service to be offered. The main items of linen normally found are:


Tablecloths:
54 inches X 54 inches to fit a table of 2 feet 6 inches square table orround

Table in 3 feet diameter.
72 inches X 72 inches to fit a table of 3 feet square
72 inches X 96 inches to fit rectangular shaped tables
72 inches X 54 inches to fit rectangular shaped tables

Slip cloths
3 feet X 3 feet, used to cover a grubby tablecloth.

Serviettes (Napkins)
18-20 inches square if linen
14-17 inches square if paper

Buffet cloths

6 feet X 12 feet

Related Posts:

  • SILVER ROOM / PLATE ROOM The silver room holds the stock of silver required for the service of meals. The various types of silver are kept here on labeled shelves, with all the service plates of one size stacked together. Cutlery, flatware, holloww… Read More
  • HOTPLATE POINT The hotplate is the contact point between the kitchen and the service staff. It is the point at which both areas must cooperate and communicate effectively so that the customer gets the quick and efficient service that he e… Read More
  • WASH-UP AREA At the service time especially, the wash-up area is one of the busiest sections. It must be correctly sited to allow a smooth flow of work, promoting a fast turnover and efficient service. There are two methods of washing: … Read More
  • TABLES & CHAIRS Chairs 1.       The seating arrangements will depend on: 2.      The size and shape of the food service area 3.      The design of … Read More
  • STILLROOM The still room is looked after by a still room supervisor, who irresponsible for the staffing, ordering of supplies from the main store and effective control of these items when issued to various departments. In most of the… Read More

0 comments :

Post a Comment