11.
Baker's
store
(optional)
12.
Sheeter
(optional)
13.
Diver/rounder
(optional)
C.
Required
Equipment
(for
operation
buying
frozen,
prepared
foods)
1.
Oven or ovens
2.
Mobile racks for 18/26 pans
3.
Freezer
3-4.9
SUB-SPACE:
HOLDING AND SERVING
3-4.9.1 General Considerations:
Two major zones of activity are
i n v o l v e d i n t h i s a r e a - - s e r v i n g and
waitress service.
A.
Serving:
This may be performed by a separate employee
w h o s e job is to take bulk cooked foods and apportion
i n d i v i d u a l orders from an order wheel (or in a cafeteria
line).
As this process tends to confuse circulation routes
i n the cook's area, a b e t t e r s o l u t i o n i s t o d i v i d e t h e
responsibiIities of the cooking staff by portioning off the
d u t i e s and having two or more cooks (or assistants) cooking
Filled hot
a n d serving orders from the order wheel.
e n t r e e items are set on warming plates for holding untiI
waitress pick-up.
Circulation space should be adequate for
s e v e r a l waitresses at one time (to prevent mix-ups and
breakage).
B.
Equipment
1.
Warming plates -
typically
steam
tables
and
bain
maries
2.
Cooling plates
Pass-through
(mobile)
3.
3-33
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