Ancillary Sections of F&B Service — Still Room, Pantry, Hotplate, Dispense Bar & 5 Silver Cleaning Methods
F&B Service · Part 5 · Module 4
Ancillary Sections of F&B Service — Still Room, Pantry, Hotplate, Dispense Bar & 5 Silver Cleaning Methods
Ancillary = also called Auxiliary departments. Located between kitchen and restaurant. Aboyeur = barker = in-charge of hotplate. Still Room operates 24 hours in busy hotels but 6am–11pm in resorts. Here is the complete guide to F&B ancillary sections.
🏗️ Overview — 7 Ancillary Sections
Ancillary/Auxiliary departments = back-of-house support units. Situated between kitchen and restaurant. Link between main hotel departments. Work silently from back of house. Must never stop due to machinery breakdown (well-equipped with manual and electronic machinery). Essential for smooth F&B operations.
7 sections: Still Room · Pantry · Food Pick-up Area/Hotplate · Linen Room · Dispense Bar · Kitchen Stewarding/Wash-up · Silver Room/Plate Room
☕ 1. Still Room
Function
Provides food and beverages NOT prepared by main kitchen or bar. Located near Room Service department. Small orders (sandwiches, tea) fulfilled here without disturbing main kitchen.
Operating hours: Busy hotel = 24 hours · Resorts = 6 AM–11 PM
Reports to: F&B Manager (through Still Room Supervisor)
Items dispensed: Hot/cold beverages (tea, coffee, hot chocolate, herbal teas, juices) · Sugar (grain/cubes/brown) · Breads (toast, rolls, brioche, multigrain) · Sandwiches · Breakfast cereals (cornflakes, muesli, porridge) · Cookies, pastries, crackers · Preserves (jam, marmalade, honey) · Eggs to order (scrambled, omelette, poached, fried)
Operating hours: Busy hotel = 24 hours · Resorts = 6 AM–11 PM
Reports to: F&B Manager (through Still Room Supervisor)
Items dispensed: Hot/cold beverages (tea, coffee, hot chocolate, herbal teas, juices) · Sugar (grain/cubes/brown) · Breads (toast, rolls, brioche, multigrain) · Sandwiches · Breakfast cereals (cornflakes, muesli, porridge) · Cookies, pastries, crackers · Preserves (jam, marmalade, honey) · Eggs to order (scrambled, omelette, poached, fried)
🗄️ 2. Pantry
Function
Stores cutlery, crockery, linen, and hollowware. Located between kitchen and restaurant. Two swing doors with see-through glass: left door = EXIT restaurant/ENTER kitchen · right door = EXIT kitchen/ENTER restaurant (NEVER use wrong door — major accident risk).
Pantry tasks: Exchange soiled/fresh linen · Dispose kitchen waste · Send soiled cutlery to wash area · Wipe/clean cutlery, crockery, glassware · Assemble food orders on salvers · Mise-en-place
Equipment: Storage cabinets · Water dispenser (hot/cold) · Hot/cold Bain-Marie · Plate warmers · Linen box · Stainless steel work table
Pantry tasks: Exchange soiled/fresh linen · Dispose kitchen waste · Send soiled cutlery to wash area · Wipe/clean cutlery, crockery, glassware · Assemble food orders on salvers · Mise-en-place
Equipment: Storage cabinets · Water dispenser (hot/cold) · Hot/cold Bain-Marie · Plate warmers · Linen box · Stainless steel work table
🔥 3. Food Pick-Up Area / Hotplate
Function — most important link between restaurant and kitchen
All kitchen-prepared dishes placed here for final inspection and garnish. Service staff NOT allowed to enter kitchen to collect orders. Hotplate powered by electricity or gas.
Aboyeur (Barker) = in-charge of hotplate area. Functions: Receives KOT → shouts/announces to kitchen staff what to prepare → informs wait staff when order is ready → checks plate cleanliness and garnish → announces unavailable menu items (written on off-board) → prioritises running orders over new orders.
Aboyeur (Barker) = in-charge of hotplate area. Functions: Receives KOT → shouts/announces to kitchen staff what to prepare → informs wait staff when order is ready → checks plate cleanliness and garnish → announces unavailable menu items (written on off-board) → prioritises running orders over new orders.
🧺 4. Linen Room
Function + Linen Exchange Procedure
Stores clean linen near service area for quick exchange during busy hours.
Exchange procedure: 1. Collect soiled linen, check for burns/tears 2. Bundle into groups of 10 3. Record in linen exchange register (duplicate) 4. Take to laundry — maid physically counts and gives clean linen back 5. Record in linen log book 6. Stack fresh linen neatly in cupboards
Exchange procedure: 1. Collect soiled linen, check for burns/tears 2. Bundle into groups of 10 3. Record in linen exchange register (duplicate) 4. Take to laundry — maid physically counts and gives clean linen back 5. Record in linen log book 6. Stack fresh linen neatly in cupboards
🍹 5. Dispense Bar (Service Bar)
Function
Hidden from guests — for wait staff use ONLY (no guests allowed). Located at back of house near kitchen. Serves alcoholic drinks to dining guests. No order processed without Beverage Order Ticket (BOT). Controlled by Head Bartender.
Equipment: Cocktail shaker, Boston shaker, Strainer, Stirrers, Glassware, Jigger, Wine bottle opener, Bar spoon
Equipment: Cocktail shaker, Boston shaker, Strainer, Stirrers, Glassware, Jigger, Wine bottle opener, Bar spoon
🫧 6. Kitchen Stewarding / Wash-Up
Backbone of service department. Two sections: 1) Pot Wash/Scullery (near kitchen — cleans kitchen pots/pans) 2) Ware Wash/Dish Wash (cleans restaurant glassware, crockery, tableware).
Dishwashing Methods
Manual (Tank Method): 2-sink (wash+rinse/sanitize) or 3-sink (wash/rinse/sanitize). Ideal temp: wash = 43°C · sanitize = 75°C.
Machine Method: Automatic. Conveyor belt. Section 1: high pressure detergent spray (wash) → Section 2: clean water rinse → Section 3: hot water sanitize at 82°C. Used in large operations with high footfall.
Machine Method: Automatic. Conveyor belt. Section 1: high pressure detergent spray (wash) → Section 2: clean water rinse → Section 3: hot water sanitize at 82°C. Used in large operations with high footfall.
✨ 7. Silver Room / Plate Room — 5 Cleaning Methods
1. Burnishing Method (Electronic)
Revolving drum + ball bearings + soap and water. Silver placed inside, drum sealed, switched on. Ball bearings + soap = tarnish removed. Rinse thoroughly after cycle. Not suitable for embossed silver.
2. Polivit Method
Aluminium Polivit plate (with holes) placed in container. Washing soda added. Silver placed touching aluminium. Boiling water poured → chemical reaction removes tarnish in 3–4 minutes. Rinse in boiling water, polish with cloth.
3. Silver Dip Method
Silver placed in wire basket, immersed in pink liquid for a short while, then rinsed. Quick method but may damage silver.
4. Plate Powder Method
Pink powder mixed with methylated spirit rubbed on silver with cloth. Let dry → remove with cloth → rinse with hot water → polish.
5. Quick Dip Method
Silver dipped 2–3 minutes in solution of crushed silver foil + hot water + lemon juice. Remove, rinse, polish.
🎯 UGC NET Key Points — Part 5 Module 4
◆ Ancillary = auxiliary departments · located between kitchen and restaurant
◆ Still Room: busy hotel = 24 hours · resorts = 6AM–11PM
◆ Pantry: two swing doors (left = restaurant→kitchen · right = kitchen→restaurant)
◆ Aboyeur / Barker = in-charge of hotplate area
◆ Dispense Bar = Service Bar · hidden from guests · requires Beverage Order Ticket
◆ KST = Kitchen Stewarding · backbone of service department
◆ Dishwash temps: wash = 43°C · sanitize = 75°C (manual) · machine sanitize = 82°C
◆ 5 silver cleaning methods: Burnishing, Polivit, Silver Dip, Plate Powder, Quick Dip
◆ Burnishing = electronic (ball bearings + soap + drum)
◆ Polivit = aluminium plate + washing soda + boiling water → chemical reaction
◆ Still Room: busy hotel = 24 hours · resorts = 6AM–11PM
◆ Pantry: two swing doors (left = restaurant→kitchen · right = kitchen→restaurant)
◆ Aboyeur / Barker = in-charge of hotplate area
◆ Dispense Bar = Service Bar · hidden from guests · requires Beverage Order Ticket
◆ KST = Kitchen Stewarding · backbone of service department
◆ Dishwash temps: wash = 43°C · sanitize = 75°C (manual) · machine sanitize = 82°C
◆ 5 silver cleaning methods: Burnishing, Polivit, Silver Dip, Plate Powder, Quick Dip
◆ Burnishing = electronic (ball bearings + soap + drum)
◆ Polivit = aluminium plate + washing soda + boiling water → chemical reaction