TABLES & CHAIRS
Chairs
1. The
seating arrangements will depend on:
2. The
size and shape of the food service area
3. The
design of …Read More
HOTPLATE POINT
The hotplate is the contact point between the
kitchen and the service staff. It is the point at which both areas must
cooperate and communicate effectively so that the customer gets the quick and
efficient service that he e…Read More
ANCILLARY DEPARTMENTS
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…Read More
STILLROOM
The still room is looked after by a still room
supervisor, who irresponsible for the staffing, ordering of supplies from the
main store and effective control of these items when issued to various
departments. In most of the…Read More
SILVER ROOM / PLATE ROOM
The silver room holds the stock of silver required
for the service of meals. The various types of silver are kept here on labeled
shelves, with all the service plates of one size stacked together. Cutlery,
flatware, holloww…Read More
TABLES & CHAIRS
Chairs
1. The
seating arrangements will depend on:
2. The
size and shape of the food service area
3. The
design of … Read More
HOTPLATE POINT
The hotplate is the contact point between the
kitchen and the service staff. It is the point at which both areas must
cooperate and communicate effectively so that the customer gets the quick and
efficient service that he e… Read More
Thanks for the tips! This is great....
ReplyDeletenew trolley side table
firewood cart