Ancillary sections of the food and beverage department means the supportive section which supports the main department. It helps the department to operate smoothly. There are mainly seven ancillary sections in the food and beverage department of any five-star hotel.
1. Still room
The still room is responsible to provide breakfast for the food and beverage outlet it includes tea, coffee, fruit juice, cereals, muffins, sandwiches, breakfast egg preparation, and preserves ( jam, marmalade, honey, etc). it operates 24 hrs in some busy hotels.
2. Silver room
Silver room or store maintains the complete stock of service equipment required for catering operation cutlery,flatwares, chinawares, hollowares, example entrée dishes, salvers, soup tureens, chafing dishes, water jug, ice bucket, cups and saucer, etc. small item such a bud vase, ashtray, cruet sets, candle stand, menu holders, straw holders, butter dishes many more are stored. It is the storage area to store equipment require for any food and beverage outlets.
3. Wash up
In food service operation wash- up facility is as important as any other facility for smooth operation. Wash up area is responsible to wash all the equipment used in food and beverage outlets. wash up section also called Kitchen Stewarding Wash up area is divided into two sections.
1. Pot wash:
This section is designated for washing utensils of the kitchen such as vessels pans, woks, pots, pans, ladles much more equipment that is used in the kitchen.
2. Ware wash:
This section is designated for cleaning equipment of the food and beverage department like crockery, cutlery, plates, and glassware.
This is the food pick-up counter for food and beverage outlets. It acts as a contact point between the kitchen and service department. It is controlled by the aboyeur or barker he/she responsible for smooth pickup of dishes ordered by the guest in the restaurant. The hotplate section is loaded with crockery to pick up dishes for the restaurant. Hotplate place is the busiest place ever during the operation of the restaurant.
The pantry or a service room is located between the kitchen and the restaurant. It stores all essential equipment used in food and beverage outlets, such a hollowware, special service equipment glassware, condiments, disposable, etc. every food and beverage outlets have their panty so, that they can store their essential equipment, linen many more require for smooth operation. the pantry is managed by the outlet manager.
6. linen store
This is the storage area to store all linen used in the food and beverage department like table cloth, runner, chair lines, slip cloths, waiters cloth, napkins many more. In few hotels, this section is located in the pantry only.
7. Dispense bar
This is the bar that fulfills customer demand for alcohol within the outlet. Dispense bar is an essential section of any food and beverage outlet it increases the revenue of the outlet. Importance of ancillary section of food and beverage
Importance of ancillary sections
The ancillary section plays an important role to operate smoothly without the ancillary sections the department will not able to operate smoothly.
-It coordinates with the department during operations.
-It helps the department for smooth operation.
-It distributes tasks so that the efficiency of the department increased.
-It maintains coordination with other departments.