The ancillary department of the restaurant area includes
important units in the make-up of a catering establishment, acting as the link
between kitchen or food preparation units and the restaurant or food service
units. The service areas behind the scene can also be termed as
‘back-of-house’. The service areas are stocked with appropriate equipment,
depending on the style of operation. The service areas themselves are some of
the busiest units of a catering establishment, especially during the service
periods. In general, especially in large hotels, five main service areas can be
distinguished:
1)
2) Silver or plate room
3) Wash-up
4) Hotplate
5) Spare linen store
A well-structured layout of these areas is most
important to ensure even flow of work by the various members of staff. However,
the layout itself may vary with different catering establishments according to
their own needs.
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