ANCILLARY DEPARTMENTS

ANCILLARY DEPARTMENTS

1. STILLROOM
2. STILLROOM STAFFS
3. PROVISIONS OBTAINABLE FROM STILLROOM
4. STILLROOM EQUIPMENTS
5. SILVER ROOM / PLATE ROOM
6. WASH-UP AREA
7. HOTPLATE POINT
8. SPARE LINEN STORE

1.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 still room varies from one establishment to another according to the type of meals offered and the size of the establishment.

2.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 still room 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 still room staffs are also responsible for the washing up of all their equipments.

3.PROVISIONS OBTAINABLE FROM THE STILLROOM

The list below gives the provisions that can be obtained from the still room:

• Beverages: coffee, tea, chocolate, horlicks and other food drinks.
• Fruit juices: apple, orange, pineapple, grapefruit and other assorted fruit juices.
• Pastries, gateaux and sandwiches
• Rolls, brioche and croissant
• 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.

4. STILLROOM EQUIPMENTS

A wide range of food items are offered from a still room 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 hot water boiler
• Refrigerators
• Work table and cutting board
• General storage space, shelves and cupboards
• Sinks, washing machines and dish washers

5.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.

6.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:

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 sterilizing 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.

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.

7.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.

8.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.