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.
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 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.