Food and beverage service is a vital aspect of the hospitality and service industry, requiring meticulous preparation to ensure smooth operations and customer satisfaction. The process of mis-en-place involves organizing all necessary equipment and materials before service begins, enabling efficient and professional delivery. In Kenya, establishments such as county referral hospitals, universities, banks, and hotels rely heavily on proper mis-en-place to maintain high standards of service and hygiene. This chapter explores the essential equipment and materials used in food and beverage service and the considerations for their effective procurement and use.

2.1 Food and Beverage Service Equipment and Materials

Food and beverage service equipment is everything used to lay tables, serve food and drink and present the meal: tableware, special service items, crockery, glassware, disposables, trolleys and vending machines. The right equipment, in the right quantity and in good condition, lets staff serve quickly and hygienically and gives the guest an impression of quality before the food arrives. Each item has its own use, storage and care, and the choice of equipment affects both the style of service and the running costs of the outlet. Example: a conference centre in Mombasa keeps separate stocks of silver-plated tableware and bone china for its VIP dining room and stainless steel and hotel earthenware for its delegate lunches.

2.1.1 Tableware

Tableware is the collective term for the metal items used on the table and in service. In the trade it is divided into flatware, cutlery and hollowware, and is made of stainless steel, silver-plated nickel silver (EPNS) or, for top restaurants, solid silver. Stainless steel is cheap and hard-wearing; silver plate looks finer but needs regular polishing.

Flatware

Flatware in the service trade means all forms of spoon and fork, and the flat serving equipment such as flats, salvers and platters on which food is presented. Examples include soup spoons, dessert spoons and forks, table forks, service spoons and forks, oval and round flats, and salvers. Flatware should be evenly weighted, smooth-edged and polished to a mirror finish before service.

Cutlery

Cutlery strictly refers to the cutting instruments: table knives, fish knives, steak knives, side knives and dessert knives, although in everyday use the word covers all knives, forks and spoons. A good table knife has a well-fixed handle, a blade that holds its edge and no rust spots. Cutlery is handled only by the handle once polished and is carried on a service plate or salver, never in the hand.

Hollowware

Hollowware is any deep or hollow item of metal service equipment, such as teapots, coffee pots, milk jugs, hot water jugs, sugar bowls, sauce boats, soup tureens, wine buckets, ice buckets, butter dishes, toast racks and cruets. These items often have hinged lids and spouts that trap residue, so they need careful cleaning inside as well as polishing outside.

Storage and maintenance tableware

• Wash promptly: Wash in hot detergent water or a dishwasher soon after use so that egg, salt and acid do not stain or pit the metal.
• Dry and polish: Dry immediately to prevent water marks, then polish with a clean dry cloth (topic 2.3).
• Silver cleaning: Clean silver plate periodically with a silver dip, paste or burnishing machine to remove tarnish.
• Sort and store: Store each type of item separately in lined drawers or cutlery boxes, with knife blades pointing the same way.
• Protect from tarnish: Keep silver in baize-lined drawers or bags, away from damp, rubber bands and salty air.
• Control stock: Count tableware after each service, record losses and breakages, and withdraw bent, worn or damaged items.

2.1.2 Special Service Equipment

Special service equipment is the range of items used for particular dishes, drinks or service methods, beyond the basic cover. Using the correct item shows professional service and makes the dish easier for the guest to eat.

Teapots

Teapots are hollowware or china pots with a lid and spout, used to brew and serve tea, usually with a matching hot water jug, milk jug and sugar bowl. They come in sizes from one to six cups. They are warmed before use, cleaned inside to remove tannin stains, dried with lids open so they do not smell, and checked for chipped spouts.

Table number

The table number is a stand or card showing the number of each table so that staff can find the right table, record orders on the kitchen order ticket and deliver food correctly. It is made of metal, wood or acrylic, wiped clean daily, and kept in a set place in the sideboard drawer or on the table until the guests are seated.

Flower vase

The flower vase is a small glass, china or metal container for fresh or artificial flowers as table decoration. Vases for tables are low so guests can see each other over them. They are washed and refilled with fresh water daily, flowers with strong scents or dropping pollen are avoided, and chipped vases are withdrawn.

Ashtray

The ashtray is a small heat-resistant glass, ceramic or metal dish for cigarette ash. Under Kenya's tobacco control law, smoking is allowed only in designated smoking areas, so ashtrays are placed only there. A dirty ashtray is changed by capping it with a clean one, lifting both away and replacing the clean one, so that ash does not blow onto the table.

Ice-cream coupes

Ice-cream coupes are stemmed glass or stainless steel bowls in which ice cream, sorbets and cold sweets are served. They are placed on an underplate with a doily and a teaspoon or sundae spoon. Coupes are chilled before use where possible and stored upside down on clean shelves.

Butter knife

The butter knife (side knife) is a small knife with a blunt, rounded blade used to spread butter on bread or toast. It is placed on the side plate at the cover, and a separate butter knife may accompany a shared butter dish.

Cheese knife

The cheese knife has a curved blade, often with a forked tip for picking up cut pieces, and is used to cut and serve cheese from a cheese board or trolley. It is laid with the cheese course or on the cheese board itself.

Sugar tong

Sugar tongs are small tongs used to pick up sugar cubes hygienically from the sugar bowl, so that guests and staff do not touch the sugar with their fingers. They are placed across the top of the sugar bowl.

Corn-on-the-cob holder

Cob holders are a pair of small handles with spikes pushed into each end of a corn cob, so that the guest can hold and eat hot boiled or grilled maize without touching it. They are served with corn on the cob together with butter and salt.

Nut cracker

The nut cracker is a hinged tool for cracking the shells of nuts such as walnuts and brazil nuts. It is offered with dessert fruit and nuts, often together with a nut pick for removing the kernel.

Grape scissors

Grape scissors are small scissors used to cut a small bunch of grapes from a large bunch on the fruit basket, so that guests do not pull grapes off with their fingers. They are placed on the fruit basket or fruit trolley.

Sundae spoon

The sundae spoon is a teaspoon with a long handle, used to reach the bottom of a tall sundae glass when eating ice-cream sundaes, knickerbocker glory and parfaits. It is placed on the underplate beside the glass.

Fruit knife and fork

The fruit knife and fork are small pieces of cutlery, often with decorative handles, used for peeling and eating fresh fruit at the table. They are laid as the dessert cover when fresh fruit is ordered, with a finger bowl.

Carving board

The carving board is a hardwood or food-grade polyethylene board with a groove to catch meat juices, used for carving joints of meat at the table, on a trolley or at the buffet. It is scrubbed, sanitised and dried after every use, and wooden boards are oiled periodically.

Chafing dishes

A chafing dish is a stainless steel or silver-plated dish set over a water bath heated by a gel fuel burner or electric element. It keeps food hot on a buffet or at the table without drying it out. The water bath is filled with hot water before lighting, the fuel is checked during service, and the dish is cleaned and dried after use.

Sauce ladle

The sauce ladle is a small ladle used to serve sauces, gravies and dressings from a sauce boat or tureen. It is placed on an underplate beside the sauce boat so that drips do not fall on the cloth.

Service gears

Service gear is the service spoon and fork used together by the server to transfer food from the flat or dish to the guest's plate in silver service. The spoon is held below and the fork above in one hand. Each server carries a clean set on a service plate, and extra sets are kept in the sideboard.

Other special equipment

• Lobster pick and crackers: For extracting meat from lobster and crab claws.
• Snail tongs and fork: For holding the shell and removing the snail.
• Finger bowl: Bowl of warm water with a lemon slice for rinsing fingers after shellfish or fruit.

2.1.3 Crockery

Crockery is all china ware used for service: plates, bowls, cups, saucers, jugs and serving dishes. It should be of good quality, match the style of the outlet, be chip resistant, and be easy to stack and replace. A pattern in the outlet's own design or plain white is common, because plain white lets food stand out and is easy to replace.

Types of crockery

Crockery is grouped by the material and firing method used to make it.

Porcelain

Porcelain is made of fine white clay (kaolin) fired at a very high temperature, which makes it hard, non-porous, translucent and strong. It is used in good hotels and restaurants because it is durable, smooth and attractive. Vitrified hotel porcelain is particularly chip resistant.

Hotel earthenware

Hotel earthenware is earthenware made stronger for catering use, fired at a lower temperature than porcelain and finished with a hard glaze. It is opaque, heavier and cheaper, and is used in cafeterias, canteens and everyday dining. Once the glaze is chipped it absorbs moisture and must be withdrawn.

Bone china

Bone china contains bone ash, which makes it very fine, white, light and translucent. It is the most expensive crockery, hand decorated in many cases, and is used in luxury restaurants and for VIP functions. It chips if knocked and is handled with great care.

Stoneware

Stoneware is made from natural clay fired at a high temperature, giving a dense, heavy, non-porous and opaque body with a rustic appearance. It is hard-wearing, retains heat and suits casual dining, oven-to-table dishes and themed outlets.

Storage and maintenance of crockery

• Wash correctly: Wash in hot detergent water or a dishwasher at the correct temperature, rinse and air dry.
• Inspect: Withdraw chipped or cracked items, which harbour bacteria and can injure guests.
• Stack carefully: Stack plates of one size together, in piles of about two dozen, on clean shelves at a convenient height.
• Protect cups: Store cups upside down, hung on hooks or in racks, not stacked inside each other in high piles.
• Keep covered: Cover stored crockery to keep off dust.
• Warm and chill: Keep plates in a hot cupboard for hot food and chilled for cold dishes as required.
• Control stock: Count crockery regularly and record breakages.

2.1.4 Glassware

Glassware includes all drinking glasses and glass serving items. Glasses are chosen to suit the drink: their shape concentrates aroma, keeps the drink at the right temperature and shows its colour. Plain, clear glasses of good weight with no chips are standard.

Types of glassware

• Water goblet or tumbler: For water and soft drinks.
• Red wine glass: Large bowl to let the wine breathe.
• White wine glass: Smaller bowl and long stem so the hand does not warm the chilled wine.
• Champagne flute: Tall narrow glass that keeps the bubbles.
• Highball and Collins glasses: Tall glasses for mixed drinks and long drinks.
• Old fashioned (rocks) glass: Short heavy tumbler for spirits on ice.
• Brandy balloon: Wide-bowled glass for brandy, warmed by the hand.
• Liqueur and shot glasses: Small glasses for liqueurs and spirits.
• Beer glasses: Pint and half-pint glasses, tankards and pilsner glasses.
• Cocktail glass: V-shaped glass on a stem for cocktails and mocktails.

Storage and maintenance glassware

• Wash separately: Wash glasses on their own in a glass washer or clean hot water, so grease from crockery does not dull them.
• Polish: Polish over steam with a clean, dry glass cloth, holding the glass by the base.
• Store upside down: Store on clean shelves or in plastic racks, rims down, to keep out dust.
• Do not stack: Never stack glasses inside each other, as they stick and break.
• Carry correctly: Carry stemmed glasses upside down between the fingers or on a tray, never by the rim.
• Inspect: Withdraw chipped or cracked glasses at once and record breakages.

2.1.5 Disposables

Disposables are single-use items made of paper, plastic, foil, wood or plant fibre. They are used where washing up is impractical, where hygiene requires single use, or for takeaway and outside catering.

Types of disposables

Storage and cooking purpose

Foil containers and trays, cling film, baking paper, piping bags and freezer bags used to store, wrap and cook food. They keep food covered and hygienic and save washing up.

Decorations

Paper doilies, dish papers, cocktail sticks with decorations, paper frills for cutlets, and table confetti, used to improve the presentation of food and tables.

Hygiene disposables

Paper napkins, wet wipes, disposable gloves, hair nets, paper hand towels and single-portion sachets of sugar, salt and sauces, which reduce the spread of germs.

Packaging disposables

Takeaway boxes, paper bags, cup lids, carry trays and sandwich wedges used to pack food and drink for guests to take away or for delivery.

Service for food and beverage

Paper or plant-fibre plates and bowls, disposable cups, wooden or compostable cutlery, straws and stirrers, used for serving food and drink at events, canteens and fast food outlets.

Advantages of disposables

• Hygiene: Each item is used once, reducing cross-contamination.
• Labour saving: No washing, drying or polishing.
• Lower breakage costs: No losses from broken china and glass.
• Convenience: Light and easy to carry for outdoor and outside catering.
• Branding: Printed cups and boxes advertise the outlet.

Disadvantages of disposables

• Environmental damage: They create large amounts of waste; Kenya has banned single-use plastic carrier bags and plastics in protected areas.
• Running cost: Must be bought continuously, which adds up over time.
• Storage space: Bulky stocks are needed.
• Poor image: They look cheap in formal dining.
• Weakness: Some bend, leak or become soggy with hot or wet food.

2.1.6 Trolley

A trolley is a mobile unit on castors used to display food and drink to guests and to serve at the table. It sells by sight: a well-presented trolley tempts guests to order.

Types of trolley and uses

Salad trolley

Displays bowls of salad ingredients and dressings so that salads can be mixed and dressed at the table. It may be chilled.

Cheese trolley

Displays a selection of cheeses on a board under a cover, with cheese knives, biscuits, butter, celery and grapes, for service of the cheese course.

Liqueur trolley

Carries bottles of liqueurs, brandies and ports with the correct glasses, measures and a coffee service, wheeled to the table after the meal.

Wine trolley

Carries wine bottles, ice buckets, glasses, a corkscrew and decanters for wine service, and may have a cooled compartment.

Hors d'oeuvre trolley

Displays a selection of hors d'oeuvres (cold starters) in small dishes (raviers), often chilled, from which the guest chooses.

Fruit trolley

Displays fresh whole and cut fruit with fruit knives and forks, grape scissors and finger bowls.

Other trolleys

• Gueridon: A side table on castors for cooking, flambéing, carving and finishing dishes.
• Carving trolley: Heated trolley with a domed cover for roast joints.
• Sweet (dessert) trolley: Displays desserts and gateaux, often chilled.
• Room service trolley: Carries meals to guest rooms.

Care and maintenance trolley

• Clean after every service: Wipe and sanitise surfaces, clean shelves and empty water baths.
• Check castors and brakes: Castors must turn smoothly and quietly and brakes must hold.
• Lubricate: Oil wheels and hinges periodically.
• Check heaters and coolers: Test burners, heating elements and cooling units before service.
• Polish: Polish metal and wooden surfaces.
• Store: Keep in a dry place out of service routes, with brakes on.

2.1.7 Automatic Vending Machines

An automatic vending machine sells food or drink without a server: the customer pays by coins, notes, card or mobile money and the machine dispenses the item. Vending machines are found in offices, hospitals, colleges, airports and stations.

Types of vending machines

Snack vending machine

Dispenses packaged snacks such as crisps, biscuits, chocolate and nuts from spiral coils or trays.

Hot non-beverage vending machine

Dispenses hot food rather than drinks, such as soups, noodles, pies and ready meals, either kept hot or heated by microwave in the machine.

Hot beverage vending machine

Dispenses tea, coffee and hot chocolate, mixed from powder or freshly brewed.

Cold non-alcoholic vending machine

Dispenses chilled soft drinks, juices and bottled water in cans, bottles or cups.

Alcoholic vending machine

Dispenses beer and other alcoholic drinks automatically. Such machines are found in some other countries, but in Kenya section 30(1) of the Alcoholic Drinks Control Act, 2010 provides that no person shall permit an alcoholic drink to be sold by way of an automatic vending machine. Outlets in Kenya therefore sell alcoholic drinks only through licensed service points, where staff confirm that each guest is 18 years or older.

Advantages of vending machines

• Available all day: Serves shift workers and travellers at any hour.
• Labour saving: No server needed.
• Fast: Quick service at busy times.
• Portion and cash control: Fixed portions and prices.
• Space saving: Needs little floor space.

Disadvantages of vending machines

• Breakdowns and vandalism: Machines jam or are damaged.
• No personal service: No one to help or sell to the customer.
• Limited choice: Only a small range can be offered.
• High purchase cost: Machines are expensive to buy and maintain.
• Restocking and hygiene: Must be refilled, cleaned and checked for expired stock regularly.

2.1.8 Factors to Consider While Purchasing Food and Beverage Service Equipment

Service equipment is a large investment and is used daily, so it is bought on more than price alone.

• Type of establishment and service: The equipment must suit the style of service, menu and price level.
• Durability: It must withstand frequent use, washing and handling without chipping, bending or rusting.
• Cost: The purchase price is weighed against expected life, maintenance and replacement costs.
• Availability of replacements: Patterns should be available for a long time so broken items can be matched.
• Ease of cleaning and maintenance: Smooth, dishwasher-safe items save labour.
• Stackability and storage: Items that stack save space in stores and sideboards.
• Size and capacity: Plates, glasses and dishes hold the correct portion sizes.
• Safety and hygiene: Food-grade materials, no sharp edges, and compliance with KEBS standards.
• Appearance: Matches the décor and theme of the outlet.
• Supplier reliability: Delivery on time, after-sales service and spare parts.

Chapter Summary

This chapter explored the essential food and beverage service equipment and materials, including tableware, special service equipment, crockery, glassware, disposables, trolleys, and automatic vending machines, while emphasizing factors to consider when purchasing these items. It detailed the layout and functions of the food and beverage service area and ancillary departments, highlighting their roles in efficient service delivery. Polishing equipment was examined to ensure the maintenance of cleanliness and presentation standards. The stocking of the sideboard was discussed as a critical preparatory task for smooth service operations. Linen management covered various types, their uses, proper storage, maintenance, and practical techniques for laying tablecloths, folding napkins, and skirting tables. The chapter also addressed table accompaniments and their contribution to enhancing the dining experience. Menu knowledge was emphasized through understanding menus and beverage lists to aid effective service. Lastly, the different types of covers, food accompaniments, and condiments were explained to prepare learners for professional table setting and service.