Showing posts from September, 2016

Ancillary departments

In any establishment a guest’s first impression on entering the service area is of great importance. A guest can be won or lost on these impressions alone. There are many service areas behind the scene or what may be termed as back of the house which is required to be efficiently run, well organized, supervised and well stocked with appropriate equipments depending on the style of operation.

These service areas are usually between kitchen and the food service area. They are important areas in the make-up of the catering establishments acting as a link between kitchen and restaurants. These are also the meeting point for staffs of various sections as they carry out their duties and therefore there must be close liaison between the various members of staff and their respective departments.

In general, especially in large operations, five main back-of-the-house service areas can be identified:
1. Still room
2. Kitchen stewarding
3. Hot plate/ food pick up area
4. Linen room
5. Store