RESTAURANT FURNITURE (HOW TO CHOOSE & WHAT)

 

Furniture must be chosen according to the need of the establishment. Very often by using different materials design and furnish and by careful arrangement one can change the atmosphere and appearance of the food service area to suit different occasion.

Common restaurant furniture:

Chair

1. A chair seat: 46’ (80 inch) from the ground
2 Wide: 46’ (18 inch).
3 Height: 1 meter (39 inch) from the ground to the top.
4 Depth: 46’ (18 inch) from the front edge of the seat to the back of the chair.

Table

1 Round table: 1 meter (3 feet) in diameter- to seat 4 people.

2 Square table: 76 cm (2 feet-6 inch) square to seat 2 people, 1 meter (3 feet)

    square to seat 4 people.

3 Rectangle Table: 13 cm x 75cm (4 feet-6 inch x 2 feet- 6 inch) to seat 4 people.

   Mainly used for banquets to which extension would be added for longer Parties   4 Oval Table

5 Serpentine table

6 Conference table

Side Board (Dummy Waiter)

 

The side board is a piece of furniture with shelves & cupboard, specious enough to hold all the linen, cutlery, crockery, glassware, chinaware etc. The style and the design of the sideboard vary from one establishment to another. It depends upon the style of the service and the menu offered the number of waiters/waitress working from the sideboard, the number of table to be served from one sideboard, the amount of equipment required.

Bar and Bar Equipment

Bar serves alcoholic and non-alcoholic drinks to the guests. It is an important part of the restaurant in generating revenue. It is located in the lounge, public area or in front of Food and Beverage outlet.

Types of Bar

The various types of bars in operation are:

1. Fixed - a permanently sited, fully operational bar. This is usually the main bar.
2. Cocktail - a specialist bar, also permanently sited, possibly near the restaurant.
Usually smaller in size than the main bar.
3. Dispense - an area, where drinks are dispensed only to service staff, for example, sited in a restaurant but not accessible to guests.
4. Temporary - set up for a specific purpose, for example, in a function room.

  

Bar equipment

Different types of equipment used in the bar to serve beverages are as follows: 

Licensing, Approvals, Construction, Design and Facilities According to Dubai Municipality

 

Trade License

a. All food establishments in Dubai must have a valid trade licence from the concerned
government authorities in Dubai before the start of operation.

b. The operator of the food establishment must choose the appropriate business activity at the time of obtaining the license.

c. The business activity on the trade license of food establishments shall be related to food, and the license must clearly state the exact activity the establishment is involved in.

d. Food establishments shall not carry out any other activity other than the business activity (or activities) listed in the trade license.

Approval of Construction Plans and Specifications

a. Proposed layouts for new construction, or renovations to an existing food establishment, shall be reviewed for compliance with the existing regulations and approved by the Food Control Department prior to the construction, renovation or re-construction.

b. In existing facilities, major alterations that affect the main layout or the process flow shall not be carried out without prior approval from the Food Control Department. Alteration,
addition or deletion, which results in change of the approved layout, such as change
in area of the establishment or the food rooms, addition, deletion or repositioning
of equipment of a substantial and permanent nature, drainage works, passageways
and open spaces, means of exit, entry and internal communication, windows and ventilating
systems in production area etc., should not be carried out without the prior approval of the Food Control Department.

c. Plans for minor alterations that do not involve a change in the main layout and the flow of work such as the installation of shelves in a store room do not require prior approval.

A licensee has to submit the layout of the establishment for approval to the Food Control
Department prior to construction. Particulars to be indicated on a layout plan include but are not limited to:

i   area and space allocated to food handling and cooking, cleaning, food storage and seating;
ii    sanitary fitments, open spaces, restrooms, storage areas;
iii   all windows and mechanical ventilating systems;
iv   layout of equipment;
v    all means of exit and entry;
vi  facilities to carry out pot and dish washing, handwashing etc.

Site and Location

a. Sites for food establishments should be chosen such that they are free from conditions that might interfere with their sanitary operation. Food establishments should be set far enough apart from waste disposal facilities and incompatible processing facilities so there is no risk of contamination.

b. Generally a minimum distance of 30 meters is recommended from potential sources of
contamination. However, a greater or lesser distance could be accepted depending on specific site conditions.

c. Streets, lanes and other public places or the common part of the building, which are within a minimum of 10 meters around the food establishment, should be kept clean and free of litter, garbage or waste that can attract pests.

Rationale:

Poorly maintained or unhygienic surroundings and facilities can lead to contamination of food. Conditions which might lead to contamination include excessive dust, foul odors, smoke, pest infestations, airborne microbial and chemical contaminants, and other similar conditions. Food establishments should be protected from such conditions that would expose the food to contaminants.

TYPES OF GLASSWARE & HOW TO HANDLE

 

Glassware

Glassware is usually used for serving mostly cold, but sometimes hot drinks are served
as well. There are many different sizes and shapes of glasses that are used for different
drinks. There are two basic types of glassware: stemware and other glassware. Wine
glasses have stems, whereas beer glasses, whiskey glasses and soft-drink tumblers do not
have stems.

Types of glassware
There are a number of different types of glasses used in the bar. These glasses include the following:

 Drinks                                                                    Glasses

Liqueur                                                                 Liqueur/Shot

Sherry                                                                    Sherry Glass

White wine                                                          White Wine Glass

Red wine                                                                Red Wine Glass

Champagne/Sparkling wine                                    Flute/Saucer

Brandy                                                                  Brandy Balloon

Short Cocktails                                           Cocktail glasses/Martini Glass

Beer                                                                      Mug/Pint/Goblet

Tequila                                                                    Shot Glass

Cocktails                                                                 Rolly Polly

Whisky                                                                    On the Rocks

Juice                                                                             Hi Ball

Fresh lime Soda, Long Drinks, Iced Tea                  Tom Collin

 

Handling glassware:

Glassware is fragile, and can easily be chipped, cracked or broken. This is why it should
be handled carefully at all times. Following are some of measures that you need to take
care when handling glassware.

1 Avoid banging or crashing glasses together
2 Keep glasses slightly apart on shelves, or trays, or when they are being carried by
hand.
3 Do not stack glasses unless they are designed to be stacked.
4 Allow glasses to cool after washing them before filling then with cold drinks,
otherwise they might crack from the temperature difference.
5 For hot beverages, warm glasses under hot running water before pouring the
drink into the glass.
6 Whenever possible, carry glasses and ashtrays on a tray for the following reasons.
7 It looks professional.

8 It avoids breakage.
9 It makes sure there are no fingerprints on the glasses.
10 Remember.
11 Carry glasses by the stem or foot

12 Never carry too many at the same time.
13 Avoid knocking them against other things.
14 Be extra careful when glasses are full so you do not spill them.