LAYOUT OF SERVICE & WASH UP

SERVICE AND WASH-UP AREA

The Service Area is situated between the kitchen and the restaurant and has the following functions.

1. Cleans dirty equipment corning from the restaurant or floors.
2. Supplies clean equipment to the restaurant and kitchen.
3. Calling point for food orders.
4. Delivery of food.
5. Cashiering.

Issuing meals to the restaurant is carried out in this area. A kitchen clerk called the Aboyeur is stationed at the survey counter throughout the meal period. On receipt of the waiter’s check (KOT), he announces in a loud and clear voice the order with special instructions. The section must acknowledge the order in return. Most orders are executed in parts (en suite.)

The Cashier prepares the bills and gives it to the waiter for a presentation. The paid check and cash is returned to the cashier who will stamp it with a PAID stamp. A dispense bar is also situated in this area for drinks in the restaurant and in rooms

The Wash-up Area: Dishwashing has a high rate of importance because of its significance in sanitation and hygiene. The wash-up area consists of three parts, manned by the kitchen steward.

1. a)Loading – dirty equipment is pre-washed and loaded on baskets/trays for machine or hand washing.
2. b)Washing – consists of cleaning, rinsing and sanitizing.
3. c)Unloading – The clean equipment is kept on racks, picked by waiters or delivered by stewards.

Pre-rinsing calls for a water of warm temperature. 120º F will melt fat but not cook foods firmly onto the surfaces.

The washing temperature must be 140º F hot enough for effective cleaning action. Sanitizing calls for a temperature of 180º F for 10 seconds. In small hotels, dishwashing is done manually, but the process is the same. Ideally, separate workers should be provided for handling dirty and clean dishes. To ensure effective dishwashing water temperatures must be maintained, detergent concentration should be effective and correct handling procedures followed.