1 Functional areas of food service

S. Uma Mageshwari

epgp books

 

 

 

 

Food and beverage service is the essential link between menu, beverage, and other services on offer in an establishment, and the customers. The food and beverage function is characterized both by its diversity and by its size of the event. It is also can be used as an effective tool to satisfy customers and built attendance, as it empowers customer’s sensory memory. For a particular food and beverage operation the choices of how the food and beverage service is designed, planned, undertaken and controlled are made taking into consideration a number of organizational variables. The concept of service can be explained as an interaction between employees and customers.

 

In this context service quality characterize the level of service that is delivered by operations. It is almost defined in terms of customer’s perception of expected quality and experienced quality. Advances in technology and systems design have changed facility planning and space allocation considerably in foodservice. Evolving legal and regulatory requirements and shifting consumer preferences have also affected layout and design considerations.

 

Functional areas are service areas usually acting as the link between the kitchen and the food service areas. They are always behind the scenes or “back-of-the-house” the service themselves are some of the busiest unit of a catering establishments, especially over a service period. Because of this it is important to ensure that all staff knows exactly what their duties are and how to carry them out efficiently and quickly.

 

AREAS OF FOOD SERVICE

 

The areas of food service for any institution is determined by a number of factors such as location of the food service, customer type and numbers, occupation, food and eating habits , likes and dislikes and purchasing power. In addition such as menus, customer turnover, service style, method and timings of service affects the type and size of spaces needed

 

Ø  Storage areas

Ø  Kitchen areas

Ø  Production areas

Ø  Service areas

 

2.1. STORAGE AREAS

 

Storage involves arranging goods in specified areas within the spaces for particular materials, till they are required for use by the production and service. The planned arrangements in a store are g referred to as ‘functional storage’ as it provides a facility which makes ingredients available for use with less possible delay. It consists of the process of receiving and materials handling. Checking them for quality and quantity against orders placed and issuing them to various departments that requests are made through requisition slips.

 

Storage spaces need to be worked according to the degree of perishable foods to be stored and the time period involved. Depending on the speed with foods spoil, they are classified as perishable, semi –perishable and non-perishable foods and each type requiring different types of storage conditions and this has to be kept in mind at the time of planning storages.

 

i) STORAGE QUANTITY

 

The quantities of food to be stored are calculated from the rate at which each commodity turns over that is the rate at which it is used up. Once this is done the amount of space can be allocated for each item in the store. The package size ordered will determine whether an item requires shelf storage or ground arrangements in terms of storage space.

 

ii) STORAGE PERIOD

 

The length of time for which each commodity is stored will be determined by shelf life of a product and its usage frequency. For example, tins of cocoa essence, custard powders and other processed foods may be stored for longer period than juices. Hence perishable foods and foods which are used less frequently can be bought in smaller quantities. The storage or shelf –spaces allotted therefore will vary accordingly. Foods like cereals, pulses, sugar etc. require more space and are stored for a month while perishables like milk products, eggs and bread will be stored for a day or two. Foods like fruits and vegetables with not be stored except in the production centres where they would be delivered daily or once in two days and used up at the same pace. They are allotted in main storeroom but be sent directly for use to the kitchen or transit store.

 

ii) LOCATION OF STORAGE AREAS

 

Storage areas should be located near the point of use as possible. Small storages on the same floor as the kitchen or make provision through built in structures within kitchen itself. These transit storages have an two main advantages, firstly it enables the provision of ingredients and materials at short notice when the demand for certain items goes up unexpected and meals items have to be prepared at short notice and secondly central storage facility makes it easier to control issues and stock levels.

 

Key factors to consider construction of storage spaces are as follows

  • Spaces should be accessible to roads so that deliveries are easily received without interference
  • At the designing stage, care should be taken to ensure that storage spaces are not located near a boiler or steam or hot water pipes running through or under them
  • Care is necessary to ensure that traffic to and from stores does not interfere with kitchen or service activity

iv)   TYPES OF STORAGE

 

a. Dry storage Facilities

 

The dry storage area provides orderly storage of foods not requiring refrigeration or freezing and provide protection from pests and rodents. Cleaning supplies and pesticides should not be kept in the food storeroom. Floors of the dry storage should be slip resistant and easy to clean. Walls and ceilings should be painted light colors and have smooth surfaces that are impervious to moisture and are easy to wash and repair. Store room windows should be opaque to protect foods from direct sunlight. Good ventilation in the dry storage area is essential to assist in controlling temperature and humidity and preventing musty odors. Dry storage temperature should be within a range of 50 -70oF.

Equipment

 

Equipments used in storage areas include sectional slatted platforms, delivery pallets and metal platforms with wheels. Adjustable metal shelving is desirable because it allows for various shelf heights and is vermin proof. Shelving must be sturdy enough to support heavy loads without collapsing and should be located at least 2 inches from walls to provide ventilation.

 

Metal or plastic containers should be placed on dollies or have built in wheels for ease of movement from one place to another. Aisles between shelves and platforms should be wide for equipment with wheels.

 

Product should be arranged in the storeroom according to a plan and every product should be assigned a definite place. Time can be saved if forms for checking inventory are designed to match the arrangement of products on the shelves.

 

b. LOW TEMPERATURE STORAGE

 

Perishable foods should be held in refrigerated or frozen storage for preservation of quality and nutritive value immediately after delivery and until use. The type and amount of low-temperature storage required in a food service operation will vary with the menu and purchasing policies

 

Low storage temperature units are categorized into the following types

 

i) Refrigerators – Refrigerators storage units are designed to hold the internal temperature of food products below 41oF.

 

ii)Tempering boxes – Separate units for thawing frozen foods are provided and specially designed to maintain a steady temperature of 40oF regardless of room temperature or product load.

 

iii) Storage freezers – Low temperature units for frozen foods that will maintain a constant temperature in the range of – 10oF to 0oF

 

Humidity control is important for maintaining food quality in low temperature storage. A humidity range between 75 and 95% is desirable. If humidity is not sufficient it causes evaporation and deterioration such as wilting, discoloration and shrinking.

 

Facilities

 

Refrigerated units are used to store frozen foods, meats, poultry, fish and shellfish, dairy products and eggs and fruits and vegetables. Ideal storage temperatures vary among food groups and it is important to store foods according to type of food to preserve the quality of the products.

 

Low storage temperature units are designed as walk –in or reach –in refrigerators or freezers in large operations in the production and service areas for dairy products, salad ingredients or desserts. In small operations, refrigerators and small freezers are installed due to less floor space.

 

The floor and wall surfaces used should be smooth and non-absorbent. The floor level should be the same as that of the area in which the walk in is located to permit carts to be rolled in. Uniform ventilation and adequate lighting are essential in the unit to maintain sanitary conditions. All low temperature storage units should be cleaned on a regular basis.

 

All refrigerators and freezers should have one or more of the following kinds of thermometers – remote reading thermometer, recording thermometer and refrigerator/ freezer thermometer. Temperatures in all units should be checked at least twice a day.

 

In both low-temperature and dry storage, foods that will absorb odors must be stored away from those that give off odors. Frozen foods should be wrapped in moisture-proof or vapor-proof material to prevent freezer burn and loss of moisture.

 

Critical control in storage

 

Storage can be critical control point for food items. The HACCP flow should be maintained as the microbial safety of raw food products while in storage before production is critical.

 

3.2 KITCHEN AREA

 

A kitchen is an enclosed space in which edible food materials are brought together, combined and cooked in different ways for consumption. It is the hub of food production activity in any institutional food service establishment. The space provided is not only planned as a work centre for meal provision but also acts as the area for social interaction of staff who come together for work from different cultural and educational backgrounds. Therefore kitchen is the focal point for cleaning, storing, cutting, peeling, cooking, holding food materials and dishes, washing up, waste clearing.

 

Kitchen design and layout

 

Planning kitchen spaces therefore requires appreciable investment I the form of money for equipment, hiring staff with varied skills, time, energy and other material resources. It involves arranging work areas to minimize operating costs and maximize productivity is an important activity for a food service manager. Kitchen design should focus on the overall space planning and includes defining the size, shape, style and decoration of a space. Layouts refer to the integrated arrangement of the equipment, floor space and counter space. One important factor to be considered in planning a kitchen and serving space is to have a straight-line flow from receiving through ware washing.

 

SIZE AND TYPE OF KITCHENS

 

The size of the kitchen will vary according to the nature and amount of work to be done on it. The space allotted to a kitchen is approximately half that of the dining area but the ratio varies with the size and type of establishment and the menu pattern. For example in a kiosk where ready to serve snacks are displayed for sale and only preparation area consists of making fast foods like sandwiches, tea, coffee, the size of the preparation area will be very small compared to the area in a food service, where meals have to be prepared and held hot or heated before serving.

 

In large canteens the size and shape of spaces provided for food preparation activity will be affected by the size and type of equipment , their placement and the kitchen area in relation to the receiving, storage and service areas. Too large or too small kitchen space to accommodate the necessary equipment will lead to inefficiency in the use of space. Too small a space will hinder work because of overcrowding while too large a space will involve extra walking causing unnecessarily high fixed costs, adversely affecting profitability.

 

Kitchen can take different shapes according to how much space is available in a building for the production and service of food and where this space happens to be is located. Kitchens vary from square, rectangular, U-shaped, L-shaped, parallel to a single or straight line with dimensions varying according to the need of particular catering establishments.

 

SQUARE KITCHEN

 

The square kitchen is not so common as the distance from one wall to another is more and requires much walking at work. It is also difficult to use the centre space effectively except for an aisle or for odd jobs that may even come in the way of the main cooking and preparation activity.

 

RECTANGULAR KITCHEN

 

Rectangular kitchen are very common shape in catering establishments and generally used where a lot of activity is undertaken for most of the day. In large establishments, where many are served and more space is required , rectangular kitchens prove useful.

 

U-SHAPED KITCHEN

 

U-shaped kitchens are the most efficient type being compact and step saving. Doors are located at the end of the ‘U’ and the dining area around the three sides of the room. The sink unit is placed in the end wall or inside the ‘U’ with a window over it. Counters can be fixed to come down on either side and provide additional service space during peak hours and can be folded back against the walls after service hours.

 

L-SHAPED KITCHEN

 

L-shaped kitchens make use of two walls adjoining at right angles. It is an efficient design where floor space is limited. Extra space can be created by use of revolving shelves installed in a cabinet at the base of cooking and sink units. It is a very useful shape for small canteens, kiosks, tea and coffee shops.

 

PARALLLEL KITCHEN

 

In parallel kitchens the sides of passages may be utitlised while the centre space acts an aisle. The passage may be slightly screened off on one side for service during peak hours. This type of service is best suited to cafeterias of the self service type.

 

STRAIGHT LINE KITCHEN

 

I-Shaped kitchen is useful arrangement for kiosks, tea shops, the straight line kitchen or mobile vending units.

 

iii) DISTRIBUTION AND SERVICE AREAS

Distribution includes getting food from production to the point of service. Service is explained as the presentation of food to the customer and is a major component of all types of food service operations.

 

Distribution is a major concern in hospital food services in which patients are served in individual rooms located on many floors and often in separate buildings. Service takes many forms in a food service establishment from fine dining restaurants to cafeterias, vending or buffet. The method, speed and quality of the services provided impact the success of a food service establishment.

 

Distribution of food from production area to the customer depends on four factors

  • Type of production system in use
  • Degree of meal preassembly prior to service
  • Physical distance between production and service
  • Amount of time between completion of food production until the time of service

Foods prepared in conventional production and delivered immediately to the customer and does not require distribution equipment. Distribution practices and equipment depends upon the time between completion of production and the time of service

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Bibliography:

 

  • Gregoire M.B and Spears M.C., (2006), Food Service Organizations: A Managerial and
  • Systems Approach (6th Edition), Pearson Prentice Hall Publications.
  • Sethi,M and Malhan,S,M,( 2006),Catering Management an Integrated approach, IInd edition, Wiley Eastern Limited, Mumbai.
  • Douglas Robert Brown, The Restaurant Managers Handbook, revised 4th edition, Atlantic Publishing group (2003).

 

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