Service areas and equipment
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
The stillroom
• Provides items of food and beverages r...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
The hotplate
• The hotplate or pass is the meeting poi...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
• The aboyeur, or barker, is in charge of and
controls...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
The wash-up
• Dishwashing methods include:
 manual
 ...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
The bar
Orders can be obtained from:
• a bar situated ...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Cocktail bar equipment
1) Cocktail shaker, 2) Boston s...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Bar equipment
1) bottle coaster, 2) champagne star cor...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Other items
• A range of service equipment, such as:
...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Bar duties
These include:
• opening the bar
• housekee...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Throughout and after service
• Sinks and glass washers...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Cellar storage – beers and ciders
• 13–15o
C (55–58o
F...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Cellar storage – wine
• 12.5o
C (55o
F).
• Subdued lig...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Cellar storage – other drinks
• Spirits, liqueurs, squ...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Dining furniture
• Examples of dining arrangements:
 ...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Traditional seating
Restaurant area with traditional s...
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 sideb...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Linen
• Can include:
 slip cloths
 napkins (serviett...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Types of crockery
• The main types are:
 bone china
...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
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: fis...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Glassware
• The main different types are:
 soda lime ...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Disposables
• Used as alternatives to linen, crockery,...
Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Automatic vending
• Used to supply a wide variety of f...
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Front of House Service Items

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Front of House Service Items

  1. 1. Service areas and equipment
  2. 2. 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
  3. 3. 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
  4. 4. 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
  5. 5. 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)
  6. 6. 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)
  7. 7. 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 spoon 4) Hawthorn strainer, 5) jug strainer insert 6) mini whisk 7) straws 8) ice crusher 9) juice press 10) ice bucket and tongs
  8. 8. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes 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
  9. 9. 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.
  10. 10. 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.
  11. 11. 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.
  12. 12. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Cellar storage – beers and ciders • 13–15o C (55–58o F) • Beer lines should be cleaned at least once a week. • Mop floor daily – and once a week using a very mild bleach solution.
  13. 13. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Cellar storage – wine • 12.5o C (55o F). • Subdued lighting. • Bottles stored on their sides in racks (bins). • Labels facing upwards.
  14. 14. 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.
  15. 15. 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.
  16. 16. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Traditional seating Restaurant area with traditional seating and banquette seating shown on right (image courtesy of Dunk Ink UK)
  17. 17. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Tables • Three shapes:  square  round  rectangular.
  18. 18. 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
  19. 19. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Linen • Can include:  slip cloths  napkins (serviettes)  buffet cloths  waiter’s cloths or service cloths  tea and glass cloths.
  20. 20. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Types of crockery • The main types are:  bone china  hotel earthenware  stoneware  porcelain.
  21. 21. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Selection of tableware Traditional style
  22. 22. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Selection of tableware Contemporary style
  23. 23. 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
  24. 24. 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.
  25. 25. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Disposables • Used as alternatives to linen, crockery, cutlery and glassware. Examples of disposable products used in food service
  26. 26. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes 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)

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