Ancillary departments
In any institution, a guest’s initial impression after getting into the place is very important. A guest often won or lost on these impressions alone. There are several service areas behind the scene or what could also be termed as the back of the house that is needed to be expeditiously run, well organized, supervised and well-stocked applicable equipment looking on the fashion of operation. These service areas are typically between the restaurant and food production. They're vital areas within the make-up of the line of work institutions acting as a link between kitchen and restaurants. These are the meeting points for employees of assorted sections as they perform their duties and so there should be shut liaison between the varied members of staff and their several departments. There are 5 ancillary areas generally in a restaurant: 1. Still room 2. Kitchen stewarding 3. Hot plate/ food pick up area 4. Linen room 5. Store STILL ROOM/ PANTRY The main functio...