Service areas and equipment

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes The stillroom Provides items of food and beverages required for the service of a meal that are not catered for by the other major departments. Example of a stillroom

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes The hotplate The hotplate or pass is the meeting point between the service staff and the food preparation staff. Example of a hotplate area

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes The aboyeur, or barker, is in charge of and controls the hotplate (pass) during the service period. Food orders are received and goods checked before being collected by waiters. Aboyeur or barker

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes The wash-up Dishwashing methods include:  manual  automatic conveyor  flight conveyor  deferred wash. Automatic conveyor dishwasher (image courtesy of Maidaid – Halcyon)

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes The bar Orders can be obtained from: a bar situated within a food and beverage service bars outside the service area. Back bar fitting (image courtesy of Williams Refrigeration)

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Cocktail bar equipment 1) Cocktail shaker, 2) Boston shaker, 3) mixing glass with bar spoon 4) Hawthorn strainer, 5) jug strainer insert 6) mini whisk 7) straws 8) ice crusher 9) juice press 10) ice bucket and tongs

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Bar equipment 1) bottle coaster, 2) champagne star cork, 3) wine bottle stopper, 4) vacu-pump, 5), 7), 9), 12) wine bottle openers, 6), 10) champagne cork stoppers, 8) wine funnel, 11) wine bottle foil cutter, 13) champagne cork grip, 14) wine cork extractor, 15) appetiser bowls, cocktail stick holder, 16) measures on a drip tray, 17) cutting board and knife, 18) cigar cutters, 19), 21) bottle stoppers, 20) bottle pourers, 22) crown cork opener 23) mini juice press

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Other items A range of service equipment, such as:  carafes  glass cloths, napkins and service cloths  ice machine  glass washer. Food items, such as garnishes.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Bar duties These include: opening the bar housekeeping duties restocking preparing for service preparing bar service top setting up trolleys as required.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Throughout and after service Sinks and glass washers should be emptied and cleaned. Cleaning. Waste removed. Restock as required. Follow control procedures.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Cellar storage – beers and ciders 13–15 o C (55–58 o F) Beer lines should be cleaned at least once a week. Mop floor daily – and once a week using a very mild bleach solution.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Cellar storage – wine 12.5 o C (55 o F). Subdued lighting. Bottles stored on their sides in racks (bins). Labels facing upwards.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Cellar storage – other drinks Spirits, liqueurs, squashes, juices and mineral waters are stored upright in their containers, as are fortified wines. Port-style wines are laid down and treated as wines.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Dining furniture Examples of dining arrangements:  loose random  loose module  module  booth  high density  in situ  bar and lounge areas.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Traditional seating Restaurant area with traditional seating and banquette seating shown on right (image courtesy of Dunk Ink UK)

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Tables Three shapes:  square  round  rectangular.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Sideboards Many different styles. Example of a sideboard (Image courtesy of Euroservice UK) Example of a tray jack

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Linen Can include:  slip cloths  napkins (serviettes)  buffet cloths  waiter’s cloths or service cloths  tea and glass cloths.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Types of crockery The main types are:  bone china  hotel earthenware  stoneware  porcelain.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Selection of tableware Traditional style

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Selection of tableware Contemporary style

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Cutlery Silver or stainless steel Left to right: fish fork, sweet fork, joint fork, fish knife, small (side) knife, joint knife, coffee spoon, tea spoon, soup spoon, sweet spoon, table (service) spoon

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Glassware The main different types are:  soda lime glass  lead crystal  borosilicate glass  tempered and toughened glass. Contemporary glassware is now also used as an alternative to crockery for the presentation and service of food.

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Disposables Used as alternatives to linen, crockery, cutlery and glassware. Examples of disposable products used in food service

Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Automatic vending Used to supply a wide variety of food and beverages, hot and cold. Foodservice vending machines (image courtesy of Sodexo UK and Ireland)