Butcher Shop: Here raw meats are cut from wholesale cuts and carcasses into smaller portions of given weight so that they are ready to be cooked.
Garde Manger: The section where cold dishes such as hors d’oeuvres, cold meat platters, salads, galantines, and pates are made.
Bakery and Confectionery: The section, which prepares breads, bread-rolls, croissants, brioches, cakes, pastries, muffins, cookies, ice creams.
Hot Range: The main cooking range where all hot dishes are prepared.
Grill: For all grilled items like steaks, fish, chops, etc.
Vegetable Preparation: Here all raw vegetables are cut into smaller presentable portions.
Still Room: Tea and coffee are brewed here. A still is a chamber in which water is continuously boiling. For tea service a waiter may fill the teapot with tea leaves according to portions required and fill the pot with boiling water from the still. For a quick turnover of tea, the still may brew tea continuously, at low temperatures. The same applies to coffee service where ground coffee is brewed and instant coffee is placed in coffee pots to which water is added.
Kitchen Stewarding
Or Wish-up Area :
This department primarily controls the storage and issue of cutlery, crockery, hollowware, chinaware and glassware to the restaurant and kitchens. The waiter would have to get his supplies of the above items from this department. The department is also responsible for washing soiled service ware and subsequently furnishing clean items. The sanitation and hygiene of the kitchen usually comes under the purview of the kitchen stewarding department.
Bar : The bar dispenses wines, liquor, spirits, juices, aerated waters, cigars and cigarettes.
Housekeeping: The housekeeping department is responsible for the cleanliness, maintenance and the aesthetic standards of a hotel. A waiter should know that the housekeeping department is the source for staff uniforms, restaurant linen and flowers.
Cashier (from the Accounts department):
The cashier receives all cash and credit payments made for food and beverage sales in a restaurant or bar.
Engineering : This department is responsible for the supply of air-conditioning or heating, lighting, mechanical and electrical functioning of any service equipment in the restaurant.
Front Office : This is the central point where all checks or bills of hotel residents are collected and then recorded in their overall bill. The front office keeps a record of all guests residing in the hotel. If a resident wishes to sign his bill, the waiter may contact this department for confirmation of the guest’s name and room number.
Stores :The source from which a waiter can get supplies of proprietary sauces, order-pads, pencils, bottle-openers or any other-supplies. Large hotels would have separate General stores, Food stores, Beverage stores and Perishable stores.
