3. Food and beverage service areas and equipment

3.1 Design and purchasing factors
3.2 Stillroom
3.3 Hotplate
3.4 Wash-up
3.5 Colour and lighting considerations
3.6 Bar
3.7 Furniture
3.8 Linen
3.9 Crockery
3.10 Tableware (flatware, cutlery and
hollow-ware)
3.11 Glassware
3.12 Disposables
3.13 Automatic vending