Showing posts with label RESTAURANT EQUIPMENTS. Show all posts
Showing posts with label RESTAURANT EQUIPMENTS. Show all posts

Sunday, September 13, 2015

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 expects. Hot cupboards can be used for either food or plates. Units as a whole are usually made up of a hot cupboard with sliding doors, topped by a heated serving surface. The top may also house containers acting as dry or heated brain-maries. Dry heat keeps the food hot by electric elements or gas flame. The wet heat method provides heat via an open tank of water, which itself is heated by Gas-fired burners or by an electric immersion heater. Hot Cupboard the hot plate or hot cupboard needs to be stocked with all the china and crockery needed for service, e.g. soup plates, fishplates, consommé cups, platters, soup cups, tea cups and de mitasse.The Aboyeur is in charge, and controls the hotplate over the service period. As an aid to the food service staff the Aboyeur would control the ‘off board’ which tells the waiter immediately any dish is ‘off’. The Aboyeur who controls the hotplate over the service period will initially receive the food check from the waiter. He checks that its legible and that none of the dishes ordered are ‘off’ the menu.

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:

1. The tank method: Using this method, the items are washed ina sink of hot water containing detergent and then placed into racks and dipped into another sink. This second sink is known as sterilizing tank; the water temperature is very high, at approximately 75°C. The items are left in here for few minutes then lifted out. As the water is so hot, the items especially the crockery, will air dry, making this a more hygienic method (no cloths are needed). The crockery can then be stacked and put away as required.

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, hollowware and other smaller items are usually stored in drawers lined with baize, as this helps to reduce noise, slipping and scratching. In very large establishments, the silver and the plate room may be two separate units, but in the majority of places they are combined and in some cases, are a part of wash-up.

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 restaurants, the still room remains open for long hours. For the efficient running, the staffs normally work on a straight rotating shift basis, doing an early shift one week and a late shift the next. The stillroom staffs are also responsible for the washing up of all their equipments.

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 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:

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 would depend on the class of establishment, type of guest/customer, cost involved, and the style of menu and service to be offered. The main items of linen normally found are:

CLASSIFICATION OF FOOD AND BEVERAGE EQUIPMENTS

Chinaware: China is a term used for crockery whether bone china Chinaware is made of silica, soda ash, and china clay, glazed to give a fine finish. Chinaware can be found in different colors and designs which are always coated with glaze. Chinaware is more resistant to heat than glassware. There is various classification of catering china. They are:

Porcelain: Porcelain is a ceramic material made by heating selected and refined materials, which often includes clay of kaolinite clay, to high temperatures. The raw materials for porcelain, when mixed with water, form aplastic body that can be worked to a required shape before firing in a kiln at temperatures between 1200°Cand 1400°C. The toughness, strength, and translucence of porcelain arise mainly from the formation of glass at high temperatures and the mineral mullite within the fired body.

TROLLEYS - ROOM SERVICE TROLLEY


This trolley is known for its versatility. It is used for the service to guests in their rooms.
The waiter sets up the meal and covers on the trolley and wheels it into the guest's room. 

This trolley may also be used as a dining table in the privacy of the guest's room. Beneath the trolley top, provision is made for mounting a hot case to keep the food  warm.

TROLLEYS - GUERIDON OR FLAMBE TROLLEY


Gueridon Service is a term used in the restaurant business to refer to "trolley service." Food is cooked, finished or presented to the guest at a table, from a moveable trolley.

Dishes typically served like this include Crepes Suzette, Caesar Salad, Cherries Jubilee, Banana Flambé and Steak Tartar.

There are several reasons for Gueridon Service:

  • ensures exact serving temperature and stage for any dishes sensitive to this;
  • turns food into entertainment;
  • creates an atmosphere of sophistication;
  • stimulate demands in other guests for that level of attention.


SIDE BOARD OR DUMMY WAITER


     

The side station is also called the dummy waiter or service

console. This is a very important piece of furniture in a restaurant. It
is used by the service staff for keeping all the service equipment at
one place. It is also used as a landing table for the dishes picked up
from the kitchen enroute to the table and the dirty dishes from the
guest's table to the wash-up area. For the convenience of the service
staff, the side station should be strategically located in a restaurant.
The side station should be kept clean and presentable as it can be
seen by the guests.

TABLES & CHAIRS


Chairs
1.       The seating arrangements will depend on:
2.      The size and shape of the food service area
3.      The design of tables and chairs used
4.      The allowance made for clearing trolley
5.      The type of establishment
The chairs used are usually of the stacking variety as this takes up less storage space when the area need to be cleared. The standard height of chair from the ground is 18 inches. The standard height from the ground to top of the back is 39 inches. The depth from the front edge of the seat to the back of the chair is 18 inches

STAINLESS STEEL


Stainless steel flatware and cutlery is available in a variety of

grades. Use of stainless steels and super stainless steels is
expanding in a variety of markets. Stainless steels have higher
resistance to oxidation ( rust) and corrosion in many natural and
man made environments; however, it is important to select the
correct type and grade of stainless steel.

SPECIAL RESTAURANT EQUIPMENTS


There is almost an unlimited range of flatware, cutlery and
hollowware in use in the catering industry. Apart from the familiar
knife, fork, spoon, vegetable dishes and lids, entrée dishes and lids,
soup tureens, teapot, hot water jugs, sugar basins there are a
number of specialist items of equipment available for use with
specific dishes. Some common specialist equipments are listed.

TABLEWARE


Table ware: Tableware includes the dishes, glassware, cutlery, and flatware eating utensils (knives, forks, and spoons) used to set a table for eating a meal. The nature, variety, and number of objects varies from culture to culture, and may vary from meal to meal as well. Tableware may be categorized as follows:
1. Flatware: denotes all forms of spoon and fork. Flatware, especially that used by most people when they eat informally, is usually made of stainless steel
2. Cutlery: Cutlery refers to knives and other cutting instruments

3. Holloware: Hollowware refers to table service items such as sugar bowls, creamers, coffee pots, teapots, soup tureens,