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Front of House Service Items

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    Front of House Service Items Front of House Service Items Presentation Transcript

    • Service areas and equipment
    • 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
    • The hotplate
      • The hotplate or pass is the meeting point between the service staff and the food preparation staff.
      • Example of a hotplate area
      • 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
    • The wash-up
      • Dishwashing methods include:
        • manual
        • automatic conveyor
        • flight conveyor
        • deferred wash.
      • Automatic conveyor dishwasher
      • (image courtesy of Maidaid – Halcyon)
    • 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)
    • Cocktail bar equipment 1) Cocktail shaker, 2) Boston shaker, 3) mixing glass with bar spoon 4) Hawthorn strainer, 5) jug strainer insert 6) mini whisk 7) straws 8) ice crusher 9) juice press 10) ice bucket and tongs
    • Bar equipment 1) 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
    • 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.
    • Bar duties
      • These include:
      • opening the bar
      • housekeeping duties
      • restocking
      • preparing for service
      • preparing bar service top
      • setting up trolleys as required.
    • Throughout and after service
      • Sinks and glass washers should be emptied and cleaned.
      • Cleaning.
      • Waste removed.
      • Restock as required.
      • Follow control procedures.
    • Cellar storage – beers and ciders
      • 13 – 15 o C (55 – 58 o F)
      • Beer lines should be cleaned at least once a week.
      • Mop floor daily – and once a week using a very mild bleach solution.
    • Cellar storage – wine
      • 12.5 o C (55 o F).
      • Subdued lighting.
      • Bottles stored on their sides in racks (bins).
      • Labels facing upwards.
    • 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.
    • Dining furniture
      • Examples of dining arrangements:
        • loose random
        • loose module
        • module
        • booth
        • high density
        • in situ
        • bar and lounge areas.
    • Traditional seating
      • Restaurant area with traditional seating and banquette seating shown on right (image courtesy of Dunk Ink UK)
    • Tables
      • Three shapes:
        • square
        • round
        • rectangular .
    • Sideboards
      • Many different styles.
      • Example of a sideboard (Image courtesy of Euroservice UK)
      Example of a tray jack
    • Linen
      • Can include:
        • slip cloths
        • napkins (serviettes)
        • buffet cloths
        • waiter’s cloths or service cloths
        • tea and glass cloths.
    • Types of crockery
      • The main types are:
        • bone china
        • hotel earthenware
        • stoneware
        • porcelain.
    • Selection of tableware
      • Traditional style
    • Selection of tableware
      • Contemporary style
    • 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
    • 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.
    • Disposables
      • Used as alternatives to linen, crockery, cutlery and glassware.
      • Examples of disposable products used in food service
    • 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)