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...
Showing posts with label RESTAURANT EQUIPMENTS. Show all posts
Showing posts with label RESTAURANT EQUIPMENTS. Show all posts
Sunday, September 13, 2015
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...
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,...
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...
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...
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,...
TROLLEYS - CARVING TROLLEY
It is used for carving joints of meat at a guest's table. This trolley is seldom used in Indi...
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...
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...
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...
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...
TABLES & CHAIRS
Chairs
1. The
seating arrangements will depend on:
2. The
size and shape of the food service area
3. ...
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,...
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...
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...
HANDLING OF CHINAWARE
Whatever quality of china or crockery is used, the most
important thing to ensure is that it is washed, rinsed and dried
correctly to ensure that no dirt, stains or streaks appear.
1) Chinaware has a high breakage rate and, therefore,
needs careful handling....
