LESSON 5 ANCILLARY DEPARTMENTS CONTENTS 5.0 Aims and Objectives 5.1 Introduction 5.2 Stillroom 5.2.1 Stillroom Staffs 5.2.2 Provisions Obtainable from Stillroom 5.2.3 Stillroom Equipments 5.3 Silver Room / Plate Room 5.4 Wash-Up Area 5.5 Hotplate Point 5.6 Spare Linen Store 5.7 Let us Sum Up 5.8 Lesson End Activity 5.9 Key Words 5.10 Questions for Discussion 5.11 References 5.0 AIMS AND OBJECTIVES In this lesson we shall discuss about the food and beverage service areas. After completion of this lesson you will be able to understand: Stillroom, its staffs, provisions receivable and equipments available Silver room stock-ups Wash-up of soiled items Hotplate point, use of upboards and coordination between various units and Spare linen store 5.1 INTRODUCTION The ancillary department of the restaurant area includes important units in the make-up of a catering establishement, acting as the link between kitchen or food preparation units and the restaurant or food service units. The service areas behind the scener 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: 1) Stillroom 2) Silver or plate room 3) Wash-up 4) Hotplate 5) Spare linen store A well-structured layout of these areas is most important to ensure even flow of work by the various members of staff. However, the layout itself may vary with different catering establishments according to their own needs. 5.2 STILLROOM The main function of the still room is to prepare and provide food items and equipments which are not catered for in any other department (such as kitchen, larder or pastry). The actual daily work carried out in the stillroom varies from one establishment to another according to the type of meals offered and the size of the establishment. 5.2.1 Stillroom Staffs The still room is looked after by a still room supervisor, who is responsible 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 stillroom 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. 5.2.2 Provisions Obtainable from the Stillroom The list below gives the provisions that can be obtained from the stillroom: •Beverages: coffee, tea, chocolate, horlicks, ovaltine and other food drinks. •Fruit juices: apple, orange, pineapple, grapefruit and other assorted fruit juices. •Pastries, gateaux and sandwiches •Rolls, brioche and crossant •Toast: breakfast toast, melba toast •Milk, cream and butter •Toasted scones and teacakes •Sugar: coffee powder, tea dust, demerara etc. •Breakfast cereals: cornflakes, weetabixm shredded wheat, rice crispies, muesli etc. •Preserves: jams, jelly, marmalade, cherry, plum, raspberry, strawberry, apricot and honey. •Cleaning detergents and scrubbers. 5.2.3 Stillroom Equipments A wide range of food items are offered from a stillroom and therefore, to ensure the correct storage, preparation and presentation a considerable amount of equipment is used. The equipment that may be found includes: •Coffee brewing machine •Coffee bean grinding machine •Tea dispenser •Bread slicing machine •Salamander •Hot cupboard •Steamer and hotwater boiler •Refrigertors •Work table and cutting board •General storage space, shelves and cupboards •Sinks, washing machines and dish washers. 5.3 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. 5.4 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 in a sink of hot water containing detergent and then placed into racks and dipped into another sink. This second sink is known as sterilising 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. 2. The machine method: In principle, the machine method is no different from the tank method, except that the whole system is automated and therefore labour saving. Figure 5.1 Commercial Dish-Washer 5.5 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. Figure 5.2 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, fish plates, consommé cups, platters, soup cups, tea cups and demitasse. 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 it is legible and that none of the dishes ordered are ‘off’ the menu. 5.6 SPARE LINEN STORE The spare linen store is the service area where linen materials are stored in a cupboard. This spare linen stock is held near the food service area in case of emergency. The linen is changed when necessary on a basis of ‘one clean for one dirty’. This is normally the responsibility of a senior member of the food service staff and is kept locked for control purposes. Generally, 50% of the total inventory is stocked up in the spare linen room. CHECK YOUR PROGRESS 1. What are the five main service areas found in a hotel? 2. What is the main function of a stillroom? 3. What are the equipments that you find in a stillroom? 4. What are the methods of washing? 5. What is the role of an Aboyeur in a hotel? 5.7 LET US SUM UP The ancillary departments of the restaurants act as the link between kitchen and food service areas. The service areas are stocked with appropriate equipment. In large hotels, five main service areas can be distinguished, viz. stillroom, silver or plate room, wash-up, hotplate and spare linen store. The main function of the still room is to prepare and provide food items and equipments which are not catered for in any other department. The still room is looked after by a still room supervisor, who is responsible for the staffing, ordering of supplies from the main store and effective control of these items when issued to various departments. The provisions that can be obtained from the stillroom include beverages, fruit juices, pastries, gateaux and sandwiches, r olls, brioche and crossant, t oast, m ilk, cream and butter, t oasted scones and teacakes, sugar, breakfast cereals, preserves, cleaning detergents, scrubbers, etc. The equipment that may be found in still room includes coffee brewing machine, c offee bean grinding machine, tea dispenser, bread slicing machine, s alamander, h ot cupboard, s teamer and hotwater boiler, refrigerators, work table and cutting board, general storage space, shelves and cupboards, s inks, washing machine, dish washers, etc. The silver room holds the stock of silver required for the service of meals. Cutlery, flatware, hollowware and other smaller items are usually stored in drawers lined with baize, as this helps to reduce noise, slipping and scratching. The wash-up area is one of the busiest sections. There are two methods of washing, viz. the tank method and the the machine method. The hotplate is the contact point between the kitchen and the service staff. Hot cupboards can be used for keeping hot either food or plates. The Aboyeur is in charge, and controls the hotplate over the service period. The spare linen store is the service area where linen materials are stored in cupboards. 5.8 LESSON END ACTIVITY 1. Visit a nearby restaurant / hotel and study their methodology of operating food and beverage service and all the departments connected to it. 5.9 KEY WORDS Assorted Separated according to kind or class. Gateaux A cake or pastry, especially a light one filled with custard, fruit, or nuts. Demitasse A small cup of strong black coffee or espresso. The small cup used to serve this drink. 5.10 QUESTIONS FOR DISCUSSION 1. Explain about the ancillary departments of a restaurant. 2. Give a brief note about the stillroom. 3. Explain in your own words about the hotplate. CHECK YOUR PROGRESS - ANSWER 1. Stillroom, silver or plate room, wash-up, hotplate and spare linen store are the five main service areas in a hotel. 2. The main function of a stillroom is to prepare and provide food items and equipments which are not catered for in any other department such as kitchen, larder or pantry. 3. The equipment that we found in still room includes, coffee brewing machine, coffee bean grinding machine, tea dispenser, bread slicing machine, salamander, hot cupboard, steamer and hotwater boiler, refrigerators, work table and cutting board, general storage space, shelves and cupboards, sinks, washing machine and dish washers. 4. The tank method and the machine method are the two methods of washing crockery and utencils. 5. The Aboyeur is in charge, and controls the hotplate over the service period. 5.11 REFERENCES 1. Ann Bulleid (1996), Serving Food and Drink: Table & Function: Student Guide, Nelson Thornes. 2. Dennis R. Lillicrap, John A Cousins (1991), Food and Beverage Service, Elbs.
Posted on: Mon, 03 Mar 2014 23:10:59 +0000
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