SCHOOL OF HOTEL & TOURISM MANAGEMNT

FOUNDATION COURSE IN F&B SERVICE

J-COMPONENT

A project report ono

Ancillary areasof F&B department in

star hotel

NAME : E.Gokul

REGISTERNo. : 19BHM0011

COURSECODE : BHM1005

DATE : 25.09.2019

FACULTY : Prof. B.Ravishankar

TABLE OF CONTENTS
 Sl.No CONTENT Page No.

1 Introduction 1

2 Objectives of this studi 2

3 Pantri operation 3

4 Hot plate/ Food pick-up area 4

5 Store functions 5

6 Linen room 6

7 Kitchen stewarding 7

8 Still room / kitchen Pantri 8

9 Conclusion 9

10 Bibliographi / References 10

INTRODUCTION:
 An ancillary area of a building is an area that supports the functonns of the primaryareas, that is, it is not part
of the primary purpose of the building, but is required in order that the primary purpose can functonn
Examples of ancillary areas include: Plant roomsn Cleaners'
Objectives Of This Study:

• Know in detail about the interrelaton of the other departments in F&B servicen

• Identfy the various aspects which

depatment coordinatesn

• What are the deparments in the

hotel that working with the F&B
service
Pantry operation

Pantry is
the area situated between the Kitchen and Restaurantn

It consists of the following sectonsn

Hot plate or food pick up area,

Place to keep dirty plates and

glasses,

Place or box to keep soiled linens,

Place to keep clean plates and
cups,

A sink to wash small equipments such as glasses and cups, A

dispense Barn

Hot Plates & Food Pickup Areas:

 rooms
Hot plate is the
food pick up area of the pantryn The service
personnel is notallowed to enter the kitchen nor wait
tll food is being preparedn The waiter is hands over
, who is in-charge
the KOT to the Aboyer

of hot plate and in-turn aboyer

announces the order to
the kitchenn
Once the order is being prepared kitchen
staf keeps the cooked food in the hot platen

Store Functions:

The need of sufcient stock of goods and

equipment is crucial in providing the demands
of stafs and users such as Food and Beverage

supplies, utensils, toiletries, and uniforms n

The challenge would be the
implementaton of an efectve stock control
procedures to avoid malpractce and fraud, in
which it may lead to hotel fnancial lossesn

Lenin Room:

The linen room is important back of the

house service area in a hoteln

The linen room should stock minimum

linen and uniform required to meet the daily
demands so as to ensure smooth operatonsn
Linen is changed daily in the restaurant and it is
exchanged one on one basis from the linen
roomn
 Kitchen stewarding:

This department primarily controls the storage

and issue of cutlery, crockery, hollowware,
chinaware, glassware to the diferent F & B outlets
and kitchensn

Kitchen stewarding
department supplies all cleaned
service equipment to waitern
This department is also responsible for washing
solid service ware and subsequently furnishing clean
itemsn

Still Room\Kitchen Pantry:

It is one of the very

important supportng areas in the food and
beverage department of the hoteln
It provides the food and beverages for the
service of meals which are not provided by the
kitchenn

The stll room makes all the hot and cold non-
alcoholic beverages needed for the restaurantn

Conclusion:

I have learn about the departments which supports the F&B

Sevicen
And how it supports to
the F&B departmentsn
And the roles play for F&B department in day to day work n
Bibliography/Refrences

• The above project that I referd from oogle and some refrence given our by profesorn

THE ENDn