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
WASH-UP AREA
At the service time especially, the wash-up area is
one of the busiest sections. It must be correctly sited to allow a smooth flow
of work, promoting a fast turnover and efficient service. There are two methods
of washing:
…Read More
NAPKINS OR SERVIETTES
A napkin or serviette is a rectangle cloth or paper used at the
table for wiping the mouth while eating. It is usually small and folded.
Conventionally, t he napkin is folded and placed to the left of the
place s…Read More
LINEN
This is one of the more costly items with overheads
and therefore its control is important. These are used to cover the table-top
and to assist guest to maintain themselves neat and clean. The type
of linen used w…Read More
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