Food Service Operations PDF

SUBSIDIARY DEPARTMENTS UNDER THE CONTROL OF THE CHEF There are many service areas behind the scene, or what may be termed as back of the house, depending on the style of operation. It is necessary for all these factors to come together to determine overall a successful back- up to the food...

SUBSIDIARY DEPARTMENTS UNDER THE CONTROL OF THE CHEF There are many service areas behind the scene, or what may be termed as back of the house, depending on the style of operation. It is necessary for all these factors to come together to determine overall a successful back- up to the food and beverage operation. The ancillary areas are usually between the kitchens and the food service areas, viz.- 1) Food Pick-up Area, 2) Pantry or Still Room, 3) Kitchen Stewarding comprising of a. Wash Up and b. Silver room & Plate Room, 4) Store They are important units in a catering establishment, acting as the link between the the food preparation unit and the food service unit. Therefore there must be a close liaison between these various members of the staffs and the department under whose jurisdiction they come. EXECUTIVE CHEF Aboyeur Stores Silver Room Still Room Scullery Kitchen Porters ABOYEUR – HANDLING FOOD PICK UP SERVICES Several operations are performed when a food order in the form of a K.O.T. comes to the kitchen. The regular system has to be followed while dealing with order taking and service to avoid confusion. All these age old systems along with the modern POS (Point of Sale), has one bottom line – efficient and timely service of the guest. Hotels which uses a KOT system, one copy goes to the kitchen, the other to the cashier, the third is the copy of the waiter and forth is the book copy for future reference. There are no issues if the order is from one particular section of the kitchen, but confusion arises when there is a variety of food to be served, some from the Indian kitchen, few from the Continental and Chinese kitchen and desserts from the Confectionery. With one KOT in hand, it becomes difficult for the waiter and the kitchen personnel to keep track of all the varied food coming out from different sections for the same table. To avoid this situation, the kitchen has centralized the operation and the original K.O.T. is brought to the aboyeur, after the cashiers stamp. The order is then called out by the aboyeur to the different sections in accordance with :  1) Department of F & B or the outlet where the food is to be served. This is done mainly to ensure that particular serving dishes are used for a particular outlet. 2) Number of covers mentioned in the KOT 3) The entire order as mentioned in the KOT for the chefs to be prepared in accordance to the later courses of the meal. 4) Special instructions, if any, as less spicy, no onion and no garlic, etc. 5) Delivery of food orders, the sequence in courses for a restaurant or entire food to be picked up together as for room service. The order or part of the order is sent according to the course of the menu. The other remaining part of the order is called the suite. The Cashier prepares the bill. The food is then brought on the service counter (hot or cold) and checked by the Aboyeur. The food is picked up by the waiter with the direction of the Aboyeur, who is the check point representing all sections of the production unit. For this reason, the Aboyeur is a very senior person in the kitchen department having thorough knowledge about the food and preparation time. FLOW CHART OF A FOOD ORDER INDIAN KITCHEN CONTINENTAL KITCHEN CHINESE KITCHEN LARDER CONFECTIONERY ABOYEUR / PICK UP COUNTER KOT RESTAURANT