1. Service areas and equipment

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Tables
• Three shapes:
 square
 round
 rectangular.

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. 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. 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. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Selection of tableware
Traditional style

22. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Selection of tableware
Contemporary style

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. 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. 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. 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)