Service areas and equipment

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

The stillroom • Provides items of food and beverages required for the service of a

meal that are not catered for by the other major departments.

Example of a stillroom

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

The hotplate • The hotplate or pass is the meeting point between the service staff

and the food preparation staff.

Example of a hotplate area

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

• The aboyeur, or barker, is in charge of and controls the hotplate (pass) during the service period.

• Food orders are received and goods checked before being collected by waiters.

Aboyeur or barker

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

The wash-up • Dishwashing methods include:

manual automatic conveyor flight conveyor deferred wash.

Automatic conveyor dishwasher

(image courtesy of Maidaid – Halcyon)

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

The bar Orders can be obtained from:

• a bar situated within a food and beverage service

• bars outside the service area.

Back bar fitting (image courtesy of Williams Refrigeration)

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Cocktail bar equipment

1) Cocktail shaker, 2) Boston shaker, 3) mixing glass with bar spoon4) Hawthorn strainer, 5) jug strainer insert 6) mini whisk 7) straws8) ice crusher 9) juice press 10) ice bucket and tongs

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Bar equipment1) bottle coaster, 2) champagne star cork,

3) wine bottle stopper, 4) vacu-pump,

5), 7), 9), 12) wine bottle openers,

6), 10) champagne cork stoppers,

8) wine funnel, 11) wine bottle foil cutter,

13) champagne cork grip,

14) wine cork extractor,

15) appetiser bowls, cocktail stick holder,

16) measures on a drip tray,

17) cutting board and knife,

18) cigar cutters, 19), 21) bottle stoppers,

20) bottle pourers, 22) crown cork opener

23) mini juice press

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Other items• A range of service equipment, such as:

carafes glass cloths, napkins and service cloths ice machine glass washer.

• Food items, such as garnishes.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Bar duties

These include:

• opening the bar

• housekeeping duties

• restocking

• preparing for service

• preparing bar service top

• setting up trolleys as required.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Throughout and after service• Sinks and glass washers should be

emptied and cleaned.

• Cleaning.

• Waste removed.

• Restock as required.

• Follow control procedures.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Cellar storage – beers and ciders

• 13–15oC (55–58oF)

• Beer lines should be cleaned at least once a week.

• Mop floor daily – and once a week using a very mild bleach solution.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Cellar storage – wine• 12.5oC (55oF).

• Subdued lighting.

• Bottles stored on their sides in racks (bins).

• Labels facing upwards.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Cellar storage – other drinks• Spirits, liqueurs, squashes, juices and

mineral waters are stored upright in their containers, as are fortified wines.

• Port-style wines are laid down and treated as wines.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Dining furniture• Examples of dining arrangements:

loose random loose module module booth high density in situ bar and lounge areas.

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Traditional seating

Restaurant area with traditional seating and banquette seating shown on right (image courtesy of Dunk Ink UK)

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Tables

• Three shapes: square round rectangular.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Sideboards • Many different styles.

Example of a sideboard (Image courtesy of Euroservice UK)

Example of a tray jack

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Linen • Can include:

slip cloths napkins (serviettes) buffet cloths waiter’s cloths or service cloths tea and glass cloths.

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Types of crockery

• The main types are: bone china hotel earthenware stoneware porcelain.

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Selection of tableware

Traditional style

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Selection of tableware

Contemporary style

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Cutlery• Silver or stainless steel

Left to right: fish fork, sweet fork, joint fork, fish knife, small (side) knife, joint knife, coffee spoon, tea spoon, soup spoon, sweet spoon, table (service) spoon

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Glassware• The main different types are:

soda lime glass lead crystal borosilicate glass tempered and toughened glass. 

• Contemporary glassware is now also used as an alternative to crockery for the presentation and service of food.

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Disposables • Used as alternatives to linen, crockery, cutlery and glassware.

Examples of disposable products used in food service

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Automatic vending • Used to supply a wide variety of food and beverages, hot and cold.

Foodservice vending machines (image courtesy of Sodexo UK and Ireland)