Wednesday, July 14, 2010


The ancillary department of the restaurant area includes
important units in the make-up of a catering establishement, acting
as the link between kitchen or food preparation units and the
restaurant or food service units. The service areas behind the scener
can also be termed as ‘back-of-house’.
The service areas are stocked with appropriate equipment,
depending on the style of operation. The service areas themselves
are some of the busiest units of a catering establishment, especially
during the service periods. In general, especially in large hotels, five
main service areas can be distinguished:

1) Stillroom
2) Silver or plate room
3) Wash-up
4) Hotplate
5) Spare linen store
A well-structured layout of these areas is most important to
ensure even flow of work by the various members of staff. However,
the layout itself may vary with different catering establishments
according to their own needs.

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend ...