Ancillary Departments

Pantry

  • It is the area which is located between the restaurant & kitchen. The prime use of pantry is to stores hollowware, flatware, glassware, etc.
  • This area is used for getting ready to serve. The staff gets ready with all the service equipment before getting into the restaurant.
  • The door planted is a twin swing door. One door is used for getting inside the restaurant with the food order. The other door is used for coming out of the restaurant. If anyone uses any wrong door, then that would lead to an accident.
  • Equipment needed in the pantry are:
  • Cupboard
  • Linen Box
  • Plate warmer
  • Bain Marie
  • The range for making Tea / Coffee
  • Water filter with cooler
  • Boiler
  • Refrigerator
  • Sink for washing service equipment
  • Sink for hand wash

Food Pick up Area/ Hot Plate

The hotplate or pass is the meeting point between the service staff and the food preparation staff. Active cooperation and a good relationship between the members of staff of these two areas help to ensure that the customer receives an efficient and quick service of the meal.

The hotplate itself should be stocked with all the crockery necessary for the service of a
meal. This may include some or all of the following items:

  • Soup plates
  •  Fishplates
  •  Joint plates
  • Dessert plates
  • Consommé cups
  • Platters
  • Soup cups.
  • This area is also known as Hot Plate Area. The hot plate may be regarded as the meeting point between the food service staff (F&B) and the food preparation staff (kitchen).
  • This is a place where all the crockery required for service will be kept warm.
  • Normally an ‘ABOYEUR’ (a barker) is in-charge and controls the hotplate over the service periods.
  • This is the place where the chef keeps the prepared food with garnish on the hot plate and announces food is for pickup and then the service staff picks up the food for serving to the guest who has ordered food.

Linen Room

There are many qualities of linen in present-day use, from the finest Irish linen and cotton to synthetic materials such as nylon and viscose. The type of linen used will depend on the class of establishment, type of clientele and cost involved, and the style of menu and service to be offered. The main items of linen normally to be found are shown below.

Tablecloths

  • 137 cm 3 137 cm (54 in 3 54 in) to fit a table 76 cm (2 ft 6 in) square or a round table 1 m (3 ft) in diameter.
  • 183 cm 3 183 cm (72 in 3 72 in) to fit a table 1 m (3 ft) square.
  • 183 cm 3 244 cm (72 in 3 96 in) to fit rectangular-shaped tables.
  • 183 cm 3 137 cm (72 in 3 54 in) to fit rectangular-shaped tables.

Slip cloths

  • 1 m 3 1 m (3 ft 3 3 ft) used to cover a slightly soiled tablecloth.

Napkins (serviettes)

  • 46–50 cm (18–20 in) square if linen.
  • 36–42 cm (14–17 in) square of paper.

Buffet cloths

  • 2 m 3 4 m (6 ft 3 12 ft) – this is the minimum size; longer clothes will be used for longer tables.

Waiter’s cloths or service cloths

  • Servers use these as protection against heat and to help to keep uniforms clean.

Tea and glass cloths

  • These are used for drying items after washing; tea cloths should be used for crockery and glass cloths for glassware. The best are made of linen or cotton and are lint-free.

Linen storage is necessary for the F&B Department. Ideally, this is an outlet of the House Keeping Department.

All linen required by the food & beverage service department such as Serviettes, Table cloths, Slip clothes, etc are stored in the F&B department as it is very difficult for the service staff to run to the housekeeping department each time to get fresh linen and smooth operation is hampered.

Linen is exchanged every day by the waiter in the Linen room (housekeeping department) on a ‘one for one basis’ which means one dirty linen is exchanged for one clean linen. These are entered in the Linen register and if there is any discrepancy it is also entered in the register.

Kitchen Stewarding

  • The department is responsible for the supply and maintaining all F&B equipment (cutlery, crockery, and glassware) and kitchen utensils for its smooth functioning.
  • In the Kitchen Stewarding department, the wash-up area occupies the maximum area and is fitted with different equipment. 

There are four main methods of dishwashing for foodservice operations and a summary of  these:

Method Description
Manual Soiled ware washed by hand or brush machine.

Automatic Conveyor
Soiled ware loaded in racks, mounted on a conveyor by operators for automatic transportation through a dishwashing machine.

Flight conveyor

Soiled ware loaded within pegs mounted on a conveyor by operators for
automatic transportation through a dishwashing machine.

Deferred wash

Soiled ware is collected together, stripped, sorted, and stacked by operators for transportation through a dishwashing machine at a later stage.Manual

The dirty crockery is placed into a tank of hot water containing a soap detergent. After washing, the plates are placed into wire racks and dipped into a second sterilizing tank containing clean hot water at a temperature of approximately 75°C (179°F). The racks are left for two minutes and then lifted out and the crockery is left to drain. If sterilized in the water at this temperature the crockery will dry by itself without the use of drying-up cloths. This is more hygienic. After drying, the crockery is stacked into piles of the correct size and placed on shelves until required for further use.Automatic

Many larger establishments have dishwashing machines. These are necessary because of the
high usage of crockery. The instructions for use of a washing-up machine are generally
supplied by the manufacturer, together with details of detergent to be used, and in what
quantity. These directions should be strictly adhered to.
Debris should be removed from the crockery before it is placed into the wire racks. The racks are then passed through the machine, the crockery being washed, rinsed, and then sterilized in turn. Having passed through the machine the crockery is left to drain for two to three minutes and is then stacked and placed on shelves until required for further use. As
with the tank method, the plates do not require drying with tea cloths.

plate cutlaries

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1 thought on “Ancillary Departments”

  1. Everything is very open with a really clear explanation of the challenges. It was truly informative. Your site is very helpful.

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