Front of House Service ItemsPresentation Transcript
Service areas and equipment
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 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
Dishwashing methods include:
Automatic conveyor dishwasher
(image courtesy of Maidaid – Halcyon)
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