ANCILLARY SECTIONS OF FOOD & BEVERAGE SERVICE DEPARTMENT
ANCILLARY SECTIONS OF FOOD & BEVERAGE SERVICE DEPARTMENT
Ancillary sections support the main activities of the Food & Beverage Service department. They are generally positioned between the production and service areas to ensure a smooth flow of work. Their location, size and layout depend upon the volume of activity, workflow, management policy and the distance between the kitchen and service area. These sections are generally not visible to guests, but they are essential for providing continuous supplies of food, beverages, linen, crockery, cutlery, glassware and other service equipment.
The principal ancillary sections relevant to F&B service are:
Pantry / Still Room
Hotplate / Food Pick-up Area
Linen Room / Linen Store
Wash-up Area
Dispense Bar
Kitchen Stewarding (KST)
1. PANTRY / STILL ROOM
The pantry or still room is an important ancillary area that provides various food and beverage items required by the service department. It acts as a link between the kitchen and restaurant and is particularly important for items that are prepared or assembled separately from the main kitchen. The terminology varies between establishments. Some sources refer to this area as a still room, while another source refers to it as a pantry.
Location
The pantry/still room should be conveniently located:
Near the restaurant.
Near the room service department, where applicable.
Between or close to the kitchen and service areas.
Slightly away from the main kitchen where required.
It should be positioned to facilitate the quick movement of staff and service items. The still room generally works under the control of the chef de cuisine, whereas the pantry may be managed by a designated supervisor, depending upon the establishment.
Pantry as a Service Support Area
The pantry can also provide a working area for service staff.
Activities may include:
Collecting food and beverages.
Preparing beverage trays.
Preparing bread baskets.
Collecting coffee and other beverages.
Preparing water service.
Opening wine.
Collecting items from the bain-marie.
Wiping the edges of dishes.
Arranging service equipment.
Preparing finger bowls.
Keeping condiments and accompaniments ready.
Pantry equipment
The equipment varies according to the requirements of the establishment. Common equipment includes:
Refrigerator
Deep freezer
Beverage-making machine
Large double sink
Draining board
Washing machine/facilities
Salamander
Toaster
Bread-slicing machine
Cutting boards
Working tables
Storage cupboards
Hot cupboard
Plate warmer
Bain-marie
Water cooler
Refrigerator for service equipment
Sink for hand washing
Ice-making facilities where required
Double gas range
Storage space is required for small items such as Crockery, Glassware, Silverware & Other frequently used service equipment. Food-waste bins should also be provided.
Pantry Layout
The pantry should be conveniently located in relation to the restaurant and kitchen to facilitate the smooth movement of food, beverages and service equipment. A double-door system is generally provided between the pantry and the restaurant. In this arrangement, four doors are provided in total: two doors for entry into the pantry and two doors for exit from the pantry.
The space between the two sets of doors acts as an intermediate buffer space or air-lock. It serves the following purposes:
Reduces noise: It absorbs and reduces the sound generated by pantry operations.
Prevents disturbance to guests: It prevents operational noise from directly reaching the restaurant.
Conceals internal operations: It prevents guests from directly seeing the working activities taking place inside the pantry.
Controls movement: Separate entry and exit doors facilitate the smooth movement of staff between the pantry and restaurant.
Thus, the double-door air-lock system provides a buffer between the guest area and the operational area, helping maintain the quiet and orderly environment of the restaurant. A door with a metal kick plate may be used to withstand repeated contact from staff footwear. A suitable viewing arrangement may also be provided to reduce collisions.
Before Service
Before service begins, pantry staff should ensure that:
The plate warmer is switched on.
The bain-marie is switched on.
Adequate disposables are available.
Condiments and sauces are stocked.
Butter pats are ready.
Beverage pots are available.
Fresh linen is available.
Soft drinks are available.
Lemons, olives, cherries and similar accompaniments are available.
Fresh linen is available.
Required food items are placed in the bain-marie.
During Service
Pantry staff may:
Prepare beverage trays.
Collect food items.
Prepare coffee and tea.
Collect water.
Prepare finger bowls.
Prepare bread baskets.
Replenish restaurant supplies.
Collect used and clean linen.
Support waiters with frequently required items.
After Service
At the end of service:
Equipment and work areas should be cleaned.
Floors should be cleaned.
Plate warmers should be switched off.
Refrigerator stock should be properly stored and recorded.
Soiled linen should be counted.
Linen should be recorded and sent to housekeeping/laundry.
Fresh linen should be collected and stored.
Stocks should be checked and replenished as required.
2. HOTPLATE / FOOD PICK-UP AREA
The hotplate is the food pick-up counter in the kitchen. It is the main contact point between the kitchen production staff and the service staff. It is normally controlled by the aboyeur, also called the barker. The food pick-up area may also be described as the food pickup station/counter or assembly/serve area.
Functions of Hot Plate:
Receives food orders from the service department.
Coordinates the preparation and dispatch of dishes.
Provides plates and containers for food pick-up.
Keeps prepared food at the required temperature.
Allows waiters to collect food without unnecessary delay.
Acts as a communication point between the kitchen and restaurant.
Equipment
The hotplate may incorporate:
Cold cabinet
Hot cabinet
Bain-marie
Overhead shelves
Infra-red facilities
Plate warmer
Cold cabinet
It may contain:
Cut vegetables
Lettuce leaves
Cold sauces
Other ingredients used for quick salad preparation
Bain-marie
It may contain dishes prepared beforehand, such as:
Accompanying vegetables
Gravies
Soups of the day
This allows service staff to collect these items quickly during service. The hotplate is generally electrically operated.
Equipment kept ready at the Hotplate
If food is plated in the kitchen, adequate chinaware should be available, such as:
Soup bowls
Half plates
Full plates
Food containers may include:
Platters
Entrée dishes
Containers of different sizes
For Indian food service, additional items may include:
Bread baskets lined with silver foil or paper napkins
Thalis
Katoris
Other containers required for Indian meals
Food Pick-up Counter
The pick-up counter should be fully stocked before each meal service. Depending on the number of covers expected, the following may be kept ready:
Dinner plates
Dessert plates
Soup bowls
Cereal bowls
Glass bowls
Bread baskets with clean napkins
Side plates
Tea cups and saucers should be stored in the plate warmer after being washed and wiped.
Order Execution at the Hotplate
The procedure is as follows:
The first copy of the KOT is given to the aboyeur.
The aboyeur calls out the order to the kitchen staff.
The aboyeur keeps the required plate or container ready.
Cooks prepare the order.
The food is dished into the prepared plate or container.
The aboyeur checks the portion size.
The aboyeur may taste the food where necessary.
The cook or aboyeur checks that the dish is suitable for service.
The edge/rim of the plate is wiped if necessary.
The dish is handed over to the correct waiter.
The KOT is checked/ticked against the dish handed over.
Once all dishes on the KOT have been served, the KOT is deposited in the appropriate box.
If the food is ready but the waiter is busy, the food may be kept under an infra-red lamp until collection.
Importance of the Aboyeur
The aboyeur coordinates between the kitchen and service staff.
The aboyeur:
Calls orders to the kitchen.
Coordinates the timing of dishes.
Checks portion sizes.
Checks presentation.
Ensures correct dishes reach the correct waiter.
Communicates unavailable dishes.
Helps maintain the smooth flow of service.
The position requires good communication and coordination because the hotplate can become a high-pressure area during busy service.
3. LINEN ROOM / LINEN STORE
The linen room or linen store is responsible for storing and controlling the linen required for F&B operations.
Linen may include:
Tablecloths
Napkins / serviettes
Slip cloths
Waiter's cloths
Tray cloths
Buffet cloths
Other service linen
Location
The linen room should be located close to the food service area. This prevents waiters from having to approach the housekeeping department every time fresh linen is required. It should maintain sufficient stock to meet operational requirements. This is known as the par stock.
Linen Exchange
The exchange of linen is generally carried out on a clean-for-soiled basis. The procedure is:
Soiled linen is collected from the restaurant.
The linen is classified.
The quantity is counted.
Damaged linen is identified.
The quantity is entered in the linen exchange register.
The soiled linen is handed over to the linen/housekeeping department.
The corresponding quantity of clean linen is received.
The exchange is recorded and signed.
Any shortage or discrepancy is noted.
Clean linen is stored for use.
The exchange register provides a record for both the service and linen departments.
Linen Control
Proper linen control helps to:
Maintain adequate stock.
Prevent unnecessary shortages.
Identify damaged linen.
Control loss.
Maintain service continuity.
Ensure attractive and hygienic table presentation.
Clean linen should be properly folded and stored in an appropriate cupboard or rack.
4. WASH-UP AREA
The wash-up area is an important ancillary facility responsible for cleaning service and kitchen equipment.
It should be positioned so that staff can move efficiently between the service area and kitchen.
The wash-up area is divided into two major activities:
1. Ware Wash
Cleaning of service equipment such as:
Crockery
Cutlery
Glassware
2. Pot Wash/Scullery
Cleaning of kitchen equipment such as:
Pots
Pans
Bratt pans
Ladles
Other cooking utensils
Landing Table
A landing table is the table on which soiled service equipment is deposited for washing.
Waiters should deposit soiled equipment at the landing table rather than placing it randomly in the wash-up area.
Before washing:
Food waste should be removed.
Crockery should be stacked appropriately.
Cutlery should be separated.
Glassware should be kept separately.
Cups and saucers should be arranged properly.
Pot Wash
The pot-wash area is used for cleaning kitchen utensils and heavy cooking equipment.
Activities include:
Cleaning pots and pans.
Washing kitchen equipment.
Scrubbing heavily soiled utensils.
Cleaning kitchen machinery where required.
Removing food deposits.
Cleaning and maintaining the pot-wash area.
A pot-washing machine may be used in large establishments.
It uses powerful water jets to remove food deposits. For heavily burnt utensils, soaking or specialized cleaning methods may be required.
An electric pot scrubber may also be used with different brushes for different types of cleaning.
After washing:
Clean pots may be placed on racks.
Pans and ladles may be hung on hooks near the kitchen.
Ware Wash
Ware washing involves the cleaning of:
Crockery
Cutlery
Glassware
Other service equipment
The washing may be carried out:
Manually
Mechanically
Manual Dishwashing
A two-sink or three-sink method may be used.
Two-Sink Method
The first sink is used for washing and the second for rinsing/sanitizing as required.
General sequence: Wash → Rinse → Sanitize → Air Dry → Store
The wash water should be at approximately 45°C or above.
For sanitizing, the material may be immersed in hot water at approximately 77°C or above, or an appropriate chemical sanitizer may be used.
Three-Sink Method
The three sinks are used for:
Washing
Rinsing
Sanitizing
The source diagram gives the following approximate temperatures:
Stage | Temperature |
Wash | 45°C |
Rinse | 45°C |
Sanitize | 77°C |
After sanitization, equipment should be air-dried rather than dried with a potentially contaminated cloth.
Glassware Washing
Glassware should preferably be washed separately.
A separate sink may be used because glassware requires careful handling.
The general process involves:
Washing in warm detergent water.
Rinsing in clean water.
Sanitizing where required.
Air drying.
Careful inspection.
Proper storage.
A lint-free cloth may be used where wiping is necessary. A separate glass-washing machine may be advantageous in large establishments where a continuous supply of clean glassware is required.
Mechanical Dishwashing
Mechanical dishwashing is particularly useful in large establishments because it saves:
Time
Effort
Labour
Three types described in the source are:
1. Spray-Type Machine
Dishes are placed in racks and sprayed with hot water and detergent.
Approximate operating conditions given in the source:
Washing: 48–60°C
Final sanitizing rinse: approximately 82°C
2. Brush-Type Machine
Dishes are scrubbed using revolving brushes in hot detergent water (48–60°C), followed by rinsing and sanitizing later in another section of the machine.
3. Agitator-Water Machine
Dishes are placed in baskets and immersed in hot detergent water (48℃-60℃). The water is mechanically agitated, followed by a final hot-water rinse for sanitozation (82C)..
The manufacturer's instructions should be followed for:
Operation
Detergent quantity
Water temperature
Maintenance
A separate glass-washing machine may be installed where continuous glassware washing is required.
Inspection After Washing
Cleaned equipment should be carefully inspected before stacking.
Items showing:
Stains
Marks
Food residue
Other defects
should be sent for rewashing.
Garbage Disposal
Garbage generated during pot and ware washing should be removed immediately.
Local government rules and regulations should be followed for disposal.
A disposer machine may be used for food waste such as:
Bones
Fat
Food scraps
Vegetables
The material is finely ground and then discharged through the drainage system.
Metal objects must not be put into the disposer, as they can damage the blades and block the drain.
5. DISPENSE BAR
A dispense bar is a bar facility that supplies alcoholic beverages and other drinks required for F&B service.
It may function:
As an ancillary section of a restaurant.
As part of a stand-alone restaurant licensed to sell alcoholic beverages.
As an independent revenue-generating unit in a hotel.
As a beverage-generating centre serving different hotel outlets.
A dispense bar should be distinguished from a cocktail bar. The dispense bar primarily supports beverage service to outlets; guests generally do not place direct orders at the dispense bar.
Location
When associated with a restaurant, the dispense bar is generally located near the pantry.
This enables service staff to collect the alcoholic beverages required during service.
Where the bar operates independently, drinks may be issued directly against the appropriate beverage order documentation.
Planning of a Dispense Bar
Important considerations include:
Space
Adequate space should be provided for the bartender to work and move.
The source recommends approximately 1 metre of space between the display cabinets and the back of the bar counter.
Layout
Equipment should be positioned within easy reach to reduce unnecessary movement.
Storage
Adequate shelves, racks and cupboards should be provided.
Utilities
The bar may require:
Electricity
Refrigeration
Ice-making facilities
Hot and cold water
Drainage
Appropriate electrical connections
Equipment of the Dispense Bar
Major Equipment
Beer panel / beer dispenser
Sink
Spirit dispenser
Refrigerator
Blender
Soft-drink dispensers
Ice maker
Minor Equipment
Bar spoon
Cocktail shaker
Bottle opener
Corkscrew
Peg measures
Ice bucket
Ice crusher
Ice scoop/tongs
Hawthorne strainer
Lemon squeezer
Zester
Cutting board
Knife
Peeler
Glasses
Glass washer/cooler where required
Bottle pourers
Service trays
Swizzle sticks
Wine buckets
Wine stoppers
Champagne stopper
Coasters
Cocktail list
Bar Stock
Adequate consumable stock should be maintained.
This may include: Angostura bitters, castor sugar, cherries, cinnamon, cloves, coconut cream, coffee beans, double cream, eggs, grenadine, lemons, lime cordial, nutmeg, mangoes, milk, mint, oranges, pepper, pineapple, salt, gomme syrup, Tabasco, tomato juice, vanilla essence, Worcestershire sauce, assorted juices, beer, wines, spirits, liqueurs, soft drinks, syrups, mixers (tonic water, ginger ale).
Beverage Issue and Control
Different alcoholic beverages may be issued as follows:
Beverage | Method of Issue |
Spirits | By measure |
Beer | By can or bottle |
Wine | By bottle, carafe or glass |
Beverages may be issued against an authorized Beverage Order Ticket (BOT) or token.
At the end of service:
Closing stock is recorded.
Consumption is checked.
Requisition is prepared for fresh stock.
Stock is replenished according to the par stock level.
The system should provide control over pilferage and other malpractices.
Systems for Supplying Drinks
Where the dispense bar is an independent unit, drinks ordered by restaurant guests may be obtained in two ways:
From the Main/Dispense Bar
The waiter collects the drink directly from the dispense bar against the BOT if the bar is located conveniently near the restaurant.
From a Pantry Dispense Bar
The pantry dispense bar maintains its own par stock, which is replenished from the main bar.
In either system, proper controls should be maintained.
6. KITCHEN STEWARDING — KST
Kitchen Stewarding (KST) is a major back-of-house support function of the Food & Beverage department.
Its operations are mainly carried out in the back area.
Through strict control over:
Breakages
Wastage
Cleaning
Equipment
Storage
Issue of service equipment
KST helps reduce the replacement of costly equipment.
Main Functions of Kitchen Stewarding
Control of Service Equipment
Kitchen Stewarding (KST) primarily controls the storage and issue of cutlery, crockery, hollowware, chinaware, and glassware. Clean service equipment is regularly supplied to various Food & Beverage outlets, kitchens, and waiters to ensure smooth operations across the establishment.
Washing and Polishing
The department is responsible for the thorough washing and polishing of silverware, including all Electroplated Nickel Silver (EPNS) items, as well as stainless-steel equipment and solid service ware used throughout the food and beverage service areas.
Hygiene and Sanitation
KST maintains high standards of hygiene and sanitation by ensuring cleanliness in the kitchen, back areas, and staff cafeteria. This continuous attention to cleanliness helps uphold food safety and overall operational standards.
Pot and Pan Washing
The department handles all types of pot washing, pan washing, kitchen utensil cleaning, and the washing of other heavy equipment. This ensures a constant supply of clean cooking and preparation vessels for the kitchen.
Garbage Disposal
Kitchen Stewarding controls the entire garbage disposal system. This includes the collection of both wet and dry garbage, the periodic removal and clearing of waste, the emptying of bottles and tins, and the proper disposal of food waste.
Gas and Coal Supply
Where applicable, KST is responsible for ensuring an uninterrupted supply of gas and coal to the kitchen. The department also maintains gas manifolds and gas banks to support continuous kitchen operations.
Inventory and Breakage Control
The department regularly reports on kitchen and restaurant inventories. It keeps a close track of breakages and identifies items requiring replacement. Any replacement of damaged equipment is carried out only after obtaining the necessary authorization or sanction from the concerned authorities.
Cleaning Machinery
To perform its functions efficiently, the Kitchen Stewarding department is equipped with appropriate machinery such as glass-washing machines, dishwashing machines, and pot-washing machines. The use of these machines significantly reduces the time, effort, and manpower required for cleaning operations.
Relationship Between Wash-up and KST
In large hotels, the activities of the silver room/plate room and wash-up area may be assigned to the Kitchen Stewarding department.
Therefore:
Wash-up = specific cleaning activity
whereas
KST = broader department responsible for cleaning, sanitation, equipment control, waste management and related back-of-house operations.
F&B Store
The F&B Store is managed by Kitchen Stewarding. It serves as the storage and control area for equipment required for F&B operations. Equipment is issued to different outlets as required, and records of equipment issued and received are maintained by the person in charge.
In a large hotel, the F&B Store may be divided into the following areas:
1. Silver Room
The Silver Room is used for storing silverware and other service equipment.
Large shelves or cabinets are provided for different types of silverware.
Large items such as chafing dishes, salvers, platters, soup tureens and water jugs are generally kept on lower shelves.
Less frequently used equipment may be stored on upper shelves.
Small equipment may be kept in cabinets.
Spoons, forks and knives may be packed in bunches of 20 for easy counting.
Glassware should be stored carefully, preferably in boxes, to prevent breakage.
EPNS equipment requires proper care and regular cleaning to prevent tarnishing.
EPNS stands for Electroplated Nickel Silver. It is an alloy of copper, zinc and nickel electroplated with silver.
Tarnish is a film of silver sulphides that develops on silver surfaces and gives them a greenish-black appearance.
Methods of Silver Cleaning
Silverware used in hotels can develop a dark tarnish due to exposure to sulphur compounds present in the atmosphere and certain foods. The following methods are commonly used for cleaning silver:
1. Burnishing Machine Method
This method is generally used in large establishments. Silver articles are placed in a rotating drum containing polished stainless-steel balls, water and a suitable detergent. The movement of the balls removes tarnish and restores the shine of the silver. After burnishing, the articles are rinsed in hot water and polished with a clean cloth. The method is quick and reduces labour.
2. Electrolytic or Polivit Method
This method uses aluminium foil, boiling water and washing soda. The silver articles are placed in a container lined with aluminium foil, ensuring that the silver comes into contact with the foil. Washing soda is added to the boiling water. A chemical reaction takes place between the aluminium and the tarnished silver, helping to remove the tarnish. After about 3–4 minutes, the articles are removed, rinsed in hot water and polished.
3. Plate Powder Method
In this method, silver-polishing powder is mixed with a small quantity of methylated spirit to form a paste. The paste is applied to the silver with a soft cloth or sponge and allowed to dry. It is then rubbed off with a clean cloth. The article is subsequently rinsed and polished. A small toothbrush can be used to clean engraved or decorated portions. This method gives good results but is relatively time-consuming and labour-intensive.
4. Silver Dip Method
Silver dip is a chemical cleaning solution used for removing tarnish. The silver articles are placed in a basket and immersed completely in the solution for a short period. It is particularly useful for heavily tarnished or embossed silverware, where tarnish may be present in small crevices. After dipping, the articles are rinsed in warm water and dried with a clean cloth.
2. Plate Room
The Plate Room is used for storing different types of crockery, such as:
Earthenware
Stoneware
Chinaware
Porcelain ware
The equipment should be arranged systematically so that it can be easily counted, handled and issued to the required F&B outlet.
Importance of F&B Store under KST
The F&B Store enables Kitchen Stewarding to maintain proper control, availability, cleanliness and condition of F&B equipment. It also helps in monitoring stock, reducing breakage and loss, and ensuring that outlets receive the required equipment when needed.
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