Ancillary Departments of the Hotel Kitchen and Food & Beverages Restaurant
Ancillary Departments of the Hotel Kitchen and Food & Beverages
The ancillary department section includes important units that makes up a catering establishment, which acts as a link between the kitchen (where food prepares) and the restaurant outlet (where food and beverages is served). The service areas behind the scene can also be called as back-of-the-house. In large hotels, there are usually 5 main services areas and they are Still Room, Silver or plate room, Wash up, Hotplate and Spare linen store.
Still Room (Pantry)
The main function of the Still Room is to provide items for the food service which are not catered by other main departments of the hotel, such as kitchen, pantry, and larder.
The Still Room is located between the restaurant and the kitchen. Items such as hollowware, glassware, linen, condiments, service equipment, disposables etc. are stored here. The server can collect coffee, prepare trays, wipe edges of dishes, collect water, prepare bread baskets etc.
This area is used for getting and preparing items which are ready for service and that usually can't be done in the small area of the sideboard. There are two swing doors that connect the pantry and service area. One swing door is to enter the restaurant and the other is to get back to the pantry area. Using wrong doors may lead to an accident. Equipments that are needed in the pantry depends on the items of the menu, service styles, and location of the kitchen and service area. Some equipments required in the pantry are:
- Cupboards
- Linen box
- Bain-marie
- Salamander
- Sink for washing and for hand wash
- Watercooler
- Refrigerator
- Stainless steel work table
- Plate warmer
Activities that are carried out by the service staff in the pantry are:
- Waiters come inside with the soiled linen, throw it in the linen box and get the fresh one.
- Waiters come inside with dirty crockery, cutlery, glassware, flatware etc. and deposit them on the landing table near the wash and get it stacked for washing. Then they are washed there, dried, wiped and food waste is pushed into the wash.
- Waiters pick up food items from the bain-marie and serve.
- Drinking water for the guests is collected from the water cooler inside the pantry.
- They collect dishes from the kitchen pantry, pick up the plate from warmer and proceed to the restaurant for service.
At the end of the service, the service staff makes sure that:
- Pantry is thoroughly cleaned, including the equipments and the floor.
- Plate warmer is turned off
- Soiled linen is recorded and sent to the housekeeping department.
- Stock in the refrigerator is stored properly and recorded.
Before the start of the service:
- Bain-marie is turned on
- Plate warmer is turned on
- Availability of fresh linen is made
- An adequate supply of beverages and good supply of lemon, olives, cherries etc. is made and taken care of.
The ancillary department section includes important units that makes up a catering establishment, which acts as a link between the kitchen (where food prepares) and the restaurant outlet (where food and beverages is served). The service areas behind the scene can also be called as back-of-the-house. In large hotels, there are usually 5 main services areas and they are Still Room, Silver or plate room, Wash up, Hotplate and Spare linen store.
Still Room (Pantry)
The main function of the Still Room is to provide items for the food service which are not catered by other main departments of the hotel, such as kitchen, pantry, and larder.
The Still Room is located between the restaurant and the kitchen. Items such as hollowware, glassware, linen, condiments, service equipment, disposables etc. are stored here. The server can collect coffee, prepare trays, wipe edges of dishes, collect water, prepare bread baskets etc.
This area is used for getting and preparing items which are ready for service and that usually can't be done in the small area of the sideboard. There are two swing doors that connect the pantry and service area. One swing door is to enter the restaurant and the other is to get back to the pantry area. Using wrong doors may lead to an accident. Equipments that are needed in the pantry depends on the items of the menu, service styles, and location of the kitchen and service area. Some equipments required in the pantry are:
- Cupboards
- Linen box
- Bain-marie
- Salamander
- Sink for washing and for hand wash
- Watercooler
- Refrigerator
- Stainless steel work table
- Plate warmer
Activities that are carried out by the service staff in the pantry are:
- Waiters come inside with the soiled linen, throw it in the linen box and get the fresh one.
- Waiters come inside with dirty crockery, cutlery, glassware, flatware etc. and deposit them on the landing table near the wash and get it stacked for washing. Then they are washed there, dried, wiped and food waste is pushed into the wash.
- Waiters pick up food items from the bain-marie and serve.
- Drinking water for the guests is collected from the water cooler inside the pantry.
- They collect dishes from the kitchen pantry, pick up the plate from warmer and proceed to the restaurant for service.
At the end of the service, the service staff makes sure that:
- Pantry is thoroughly cleaned, including the equipments and the floor.
- Plate warmer is turned off
- Soiled linen is recorded and sent to the housekeeping department.
- Stock in the refrigerator is stored properly and recorded.
Before the start of the service:
- Bain-marie is turned on
- Plate warmer is turned on
- Availability of fresh linen is made
- An adequate supply of beverages and good supply of lemon, olives, cherries etc. is made and taken care of.
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