MAIN SERVICES

Defining terms
✓ Main services mean the supply of water, gas and electricity in a catering and
accommodation premise.
✓The supply of fuel and water are of vital concern and importance to a caterer.
✓These services should be made available for the ease of doing work in the catering premises.
Such services include: water, gas, electricity, charcoal and solar.
TYPES OF SERVICES
• There are several catering services used in catering establishments namely;
i) Fuel
ii) Water
iii) Ventilation
iv) Sewage and drainage
v) Drainage
FUEL
• A fuel is any material that is capable of releasing energy when it’s chemical or physical
structure is altered
ELECTRICITY
• It is one of the most common types of fuel in a catering premise especially in urban areas.
Electricity cannot be seen, heard, stored or smelled.
• If well installed and used, it is a very safe and efficient type of fuel but if badly used, it can
kill or cause a serious injury.
• It’s important that all electrical installations are done by qualified personnel.
• It is mostly produced from water in hydro-power stations, thermal energy and nuclear
energy.
Advantages
i) Its clean i.e. it does not pollute the environment.
ii) It’s easily controlled with immediate switch on or off.
iii) Labour saving.
iv) It does not interfere with the environment (it is environment friendly)
v) There’s little heat loss.
vi) Does not require storage space nor facilities.
vii)Low ventilation requirements.
Disadvantages
i) Time taken to heat up in few instances
ii) Particular items of equipment are required for some hobs.
iii) More expensive than gas.
GAS
• It is also another type of fuel available to most caterers. Obtained from petroleum products
and also decomposed bio-waste.
• This is a safe fuel that is also convenient and labor saving. However it can be dangerous
if mishandled .
Advantages
i) Convenient and labor saving.
ii) Produces no dirt or smoke.
iii) No special utensils are required as in for electricity.
iv) Can be stored in cylinders.
v) Easily controlled with immediate full flames which are visible.
vi) Cheaper than electricity.
Disadvantages
i) Heat is lost to the environment.
ii) Regular cleaning is required for efficient working.
iii) Needs adequate ventilation since gas needs oxygen for combustion. Good ventilation
also ensures that the waste gas (co2) is extracted and that satisfactory working
environment is achieved.
iv) Requires some skill when using.
v) Less efficient compared to electricity when running machines.
In case you smell gas, you should:
1.) Open all doors and windows
2.) Check if the gas tap has been left on and turn off.
3.) If in doubt, turn off supply at meter and call for emergency service.
CHARCOAL/ WOOD
• It is the earliest and the most common source of fuel.
• It is widely used in the rural areas and in the low class establishments. Charcoal is mostly
used in barbeques and grills.
Advantages
i) More safe to use
ii) Readily available
iii) Very cheap
iv) Does not require any special skill for one to use
Disadvantages
i) Very dirty
ii) Less efficient than the other types of fuel
iii) Requires a storage space to keep
iv) Adequate ventilation is a must because of much smoke it produces
v) Environment unfriendly i.e. leads to destruction of trees
Comparison of fuels
• Electricity and gas are the mainly used fuels in catering establishments
• Before deciding on the fuel to use the following factors should be considered;-
i) Safety;
ii) Cost;
iii) Efficiency;
iv) Storage requirements;
v) Constancy of supply;
vi) Cleanliness and need for ventilation;
vii)Cost of equipment, installation and maintenance.
ENERGY CONSERVATION
• Energy conservation is a global concern where due to climate change, the world is concerned
with reducing fossil fuel emission.
• The cost of energy used in hotels and catering establishments varies widely according to the
type of fuel used, the type and age of equipment, the way it is used and the tariff paid.
• The basic principles of energy management are;
i) Obtaining the best tariff available
ii) Purchasing the most suitable energy efficient equipment
iii) Reducing heat loss to a minimum
iv) Maintaining all equipment to optimum efficiency
v) Ensuring that the operating periods of systems and equipments are set correctly
vi) Using heat recovery systems
vii)Monitoring energy consumption
viii) Training staff to be energy efficient
• The following are some of the ways which can be applied in relation to energy conservation:
(factors to be considered in energy conservation);
✓ Replacing high voltage equipment with low voltage ones by referring to their
wattage and running costs.
✓ Ensuring that all machinery is maintained at its optimum efficiency. This can be
achieved by regular cleaning and servicing of the equipment in accordance with the
maintenance manual requirements.
✓ Scaling down or omitting certain procedures on the menu when revising them and
replacing equipment.
✓ Check all pre-heating equipment; overlong pre-heating wastes fuel.
✓ Constantly review all heating and cooking procedures
✓ Reducing operating hours if need be or if possible.
✓ Checking ventilation systems regularly.
✓ Checking lighting systems regularly-replace bulbs with the energy-efficient bulbs.
✓ Training the staff on to conserve energy.
SAFETY PRECAUTIONS WHEN USING DIFFERENT TYPES OF ENERGY
• Various safety precautions should be put into consideration when using different types of
energy. Some of these precautions may apply to almost all the types of energy where as
others are specific e.g.
When using electric energy:
• Ensure that all wires are well covered/ coated,
• Do not touch wires or sockets with wet hands,
• All electric appliances should be in good working condition,
• Only one person should operate a machine at a time
• Connect each machine to the correct amount of power supply as per the manufactures
manual.
When using gas:
• Light the burner immediately you turn on the gas tap,
• Keep the gas cylinder in cool areas i.e. away from high temperatures,
• Keep off gas appliances from the reach of small children e.t.c.
Application of fuel
• May be used in: -
✓ Water heating
✓ Space heating
✓ Cooking
✓ Refrigeration
✓ Operating motor driven equipment

WATER SUPPLY

Composition of water
Water is a chemical compound containing two volumes of hydrogen to one volume
of oxygen (H2O)
Main sources of water
1) Rivers
2) Seas
3) Lakes
4) Oceans
5) Streams
6) Rain water
7) Tapped tank water
Soft water
It does not contain dissolved salts of Calcium or Magnesium
Advantages of soft water
· It lathers easily with soap
· It does not clog pipes and boilers
Hard Water
It contains dissolved salts of calcium or magnesium especially bicarbonates,
sulphates and chlorides. The hardness may be temporary or permanent.
Advantages of hard water
· It is palatable due to presence of minerals
· Used in making alcoholic drinks and beer
Disadvantages of hard water include;
· Wasteful during cleaning up because it does not lather easily. Soap, time and
energy are therefore wasted
· When hard water is heated a deposit builds up on the sides of boilers called
scum. This causes;
- Increased fuel cost
- Loss of efficiency of water boilers
- It causes increase in maintenance cost of water systems due to the need of
de-scaling (removal of fur)
· Can cause damage to the safety valves, immersion heater and other hot
water heating
· Can cause discoloration in kettles and boilers
· The scum requires a lot of soap and water especially in laundry work.
· Forms scum with soap when rinsing; it can discolor white garments

Temporary hardness
This is caused by Calcium Bicarbonate Ca(HCO 3)2 or Magnesium Bicarbonate
Mg(HCO 3)2 in solution.
Softening temporary hardness
This can be removed by boiling or adding sodium carbonate
On boiling, the carbon dioxide is released and the insoluble calcium carbonate is
precipitated to form fur/scale in boilers and kettles.
Other methods of removing hardness in water are:

Adding Slaked lime

Calcium Hydroxide + Calcium Bicarbonate = Calcium carbonate + water

Adding Sodium carbonate

Calcium Bicarbonate + Sodium Carbonate = Calcium Carbonate + Sodium
Bicarbonate

Permanent Hardness
This is caused by Calcium or Magnesium Sulphates or Chlorides
Softening permanent hard water
1. Use of Sodium Carbonate
Sodium Carbonate + Calcium Sulphate = Calcium Carbonate + Sodium Sulphate

2. The Permutit method

This is for large scale softening of hard water. The hard water passes through a
tank filled with chemical softeners such as zeolite, which reacts with the mineral
salts dissolved in water. These are changed to solid compounds which are removed
from water thus making it soft.
Adequate supplies of water are required within a catering facility for food
preparation tasks, washing (hands, tableware, utensils, equipment and services) and
for operation of some equipment e.g. steamers, water cooled condensers.
Water control devices
1. STOP CORK—It is installed to control the flow of water.
2. VALVE—Device that control the flow of water into the pipes and reduces
the pressure.
3. BALL VALVE—helps to lock the water when its full. It should be checked
regularly so as to ensure that it’s in good working order.
Water treatment
1. Primary filtration
Water collected from open sources like rivers, will be passed through a mesh
screen to remove all solid matters such as twig and leaves in commercial treatment
plants. In small scale, it can be done using a muslin cloth or a sieve. The water will
then be stored in reservoirs where much suspended matter settles in the bottom.
2. Secondary Filtration
The water drawn from reservoir is passed through sand or wire mesh filter to
remove fine suspended particles
3. Chlorination
Water is treated with chlorine to kill any bacteria remaining in water. The water
then rests in order to give the chlorine time to react fully.
4. Testing of the water
Water is regularly tested to ensure that it is fit for consumption
5. Distribution and consumption
Water is pumped into the distribution systems and street mains for delivery to
consumers. The consumer is supposed to comply with the by-laws set by the local
water authority. The laws are designed to prevent waste, misuse, contamination or
undue consumptions. People going against any of these by-laws may be prosecuted
in a court of law.

The cold water supply

The water authority will provide a supply to the boundary of the premises and at
this point a stop cock will be fitted. The consumer is responsible for the supply
from the boundary onwards. A stock cock should be fitted just inside the premises
to enable the consumer to turn off the water in case of an emergency.
Types of cold water supply system
They fall into two categories
i) Direct system of cold water supply-provides water directly to all taps and items
of equipment
ii) Indirect system of cold water supply-it uses a cistern (tank) for storage of water
which means that in event of failure, there is still a supply of water that is
available.
Advantages of direct system of cold water supply
i) It is easier and cheaper to install and maintain because it has less pipe work.
ii) All taps will have drinking water and may not have been subjected to possible
risks of contamination during storage
Disadvantages of direct system of cold water supply
i) In case of any damage or during routine maintenance, the premises may not have
water at all for some time.
ii) The pressure and efficiency of supply will be affected during peak hours
depending on demand
iii) If correctly installed, catering and other items of equipment may cause
contamination of water supply e.g. sewage

Indirect system of cold water supply

This is the storage system which has a large capacity which may ensure that water
is available throughout.
Advantages of indirect system of cold water supply
i) Water will be available even when the main supply is interrupted because the
system is connected with a large capacity cistern or storage tank.
ii) Equipment supplied from the cistern will not contaminate the drinking water
supply.
iii) Equipment which requires hot and cold water supply will be supplied with
water at the same pressure.
iv) The system will have a lower pressure and so will be quitter in operation
thereby minimizing water on taps and preventing pipes from bursting
Disadvantages of indirect system of cold water supply
i) All stored water should be considered contaminated because it has come into
contact with air whether covered or not. However, cistern should have a tight
fitting lid.
ii) The system has more and larger pipes than a direct one
iii) It also requires a storage system
iv) It is more expensive to install and maintain

Types of equipment in cold water systems

i) Stock cock
This is a valve installed in a pipe to control the flow of water to a system of
equipment. The valve should be turned off during maintenance to ensure that it is
in good working order. The washer may require replacing during maintenance.
ii) Gate Valve
It is a type of valve used to control flow of water in pipe i.e. when the pressure of
water is high or low. The valve should be checked during routine maintenance to
ensure it is working.
iii) Ball valve
This is a float operated valve to control the flow of water into the cistern. The
valve should be adjusted to close at required water level in the cistern and should
be securely fixed. It should undergo regular maintenance because it is in constant
use like open traps.

Drainage problems and solutions

a) Back flow-this occurs whenever a piece of equipment, such as a commercial
dishwasher is capable of creating pressure that is greater than the incoming
pressure of its supply line.
Solution; there should be a space between pipes and drains to prevent
contaminated water from flowing back into the water supply. An atmospheric
vacuum breaker can also help.
b) Back siphonage- occurs when negative pressure builds up and sucks
contaminated water into the freshwater supply. It’s a term for reversing the normal
flow of water system because of a vacuum in the pipes. This happens if there is a
temporary shut off of water supply.
Solution; a vacuum breaker helps prevent this.
c) Corrosion- It results when oxygen or carbon dioxide becomes trapped within
the water supply. It’s often caused by the level of acidity in the water system. It
affects the usefulness of pipes and equipment.
Solution; filtration of water is helpful
d) Water Hardness- Hard water contains a high proportion of minerals and
salts. This condition causes an eventual buildup of scales on equipment, which
requires constant preventative maintenance to prevent clogging of tanks and water
lines and malfunctioning of the equipment. Scales can also attack ice machines,
coffee makers, dish machines.
Solution; soften the water by adding lime or other water softeners
e) A blocked sink- A blocked sink or a plug hole leads to slow draining water
and bad smells. Clogs in your kitchen drain are caused by food, grease and soap
residue. Left on the sink, they create the perfect home for odor-causing bacteria.
Solution; seal off the overflow holes and the second sink.
Stage 1; A plunger is put directly over the blocked kitchen drain. Plunge up and
down vigorously.
Stage 2: if this doesn’t help, pour baking soda and white vinegar into the sink, and
then pour boiling water to remove drain cleaners and the clog.
Stage 3; Pour one cup baking soda, ½ cup salt down the drain, let it sit for a few
hours, then pour 2 cups boiling water down the drain
Stage 4: use a wire to snake down the drain to try to pull things out or push the
clogged object through.
On a weekly basis, combine 4 litres of hot water and ¼ cup of salt. Pour into the
drain.
f) Burst pipes- several things can cause burst pipes. The pipes may fail due to
age, misuse or damage. The pipe can be put under a great pressure through the
system and any fault in the piping will be exposed over time and broken down.
Solution; close the stopcock fully and open the taps in the room to remove the
water from the system. This can be found where the service pipe enters your home.
Clean excess water away as soon as possible to reduce damage it can cause. Turn
off water heating systems, electrics. Fix the problem for example, if the pipe is
leaking from a screw fitting see if you can tighten it. If unsure, call a professional
plumber immediately.
g) Obstructions
· Regular maintenance will assist in the efficient operation of sanitation
systems but obstruction may still occur normally due to misuse.
· Preventative maintenance is important for the hygienic and efficient running
of the establishment. Registered plumbers have a wide knowledge while specialist
cleaners may only have a limited knowledge of systems.
h) Freezing of pipes
Methods of thawing pipes
a) Wrap a cloth around the part, and pour hot water over it
b) A blow lamp should only be used by a plumber or experienced person
c) A heater placed near the frozen part to raise the temperature of the air.
d) If a waste pipe is frozen, pour hot water down it.
i) Water hammer
Water hammer (or pressure surge) generally occurs in a high pressure system
when the flow of water is suddenly stopped. A sudden fluctuation in flow velocity
sets up shockwaves through the pipework, causing the pipe to vibrate making a
‘hammering’ sound. It mostly occurs in metal pipes, although it can occur in
plastic pipes.
 Remedy
• Turn the tap on to release the pressure
j) Air locks in water supply pipework
If air enters a water supply system, it will accumulate at high points and can
restrict the flow of water. If there is not enough pressure to push the air bubble
through the pipe, the air lock will remain until the pipeline is manually purged.
Air may enter the system from:
 a cylinder vent
 the tank if it runs low
 water as it is heated.
Low pressure pipes should be graded to allow air to exit from predetermined high
points and to prevent air locks from occurring.
k) Leakage
This is where taps cannot close well or the pipes have burst thus water getting its
way out.
Remedy
• Call a plumber to rectify.
• Before plumber comes you can secure the water from running.

WASTE DISPOSAL
Waste is any matter that is useless, unwanted, and unusable or matter which
cannot be used later.
Sewage is matter from human bodies, factories towns that flows away in sewers.
Sewers are underground pipe or passage that carries sewage away to be treated or
purified.
TYPES OF WASTE
a) Solid for example, tin waste, vegetable waste and rubbish, paper rubbish
broken glasses, sewerage and sanitary.
b) Liquid for example, dirty water and urine
c) Gaseous for example nitrogen gases, carbon dioxide etc.
Waste disposal is a process of throwing away useless matter in an acceptable way
or manner. Waste can be organic or inorganic
Organic waste-this is waste that can rot, for example, food leftovers, and food
waste during preparation.it produces bad odour when it rots and if not well
disposed may encourage breeding of germs, and pests such as flies, rats and
cockroaches. This creates unpleasant, unsightly and dangerous environment; for
example vegetable peelings may cause falls.
Inorganic waste- this refuse does not rot. Poor disposal can lead to unsightly and
dangerous environment; for example broken bottles could cause cuts, and piled
waste paper and cartons could provide breeding grounds for pests
Method of Refuse Disposal
1. Burying-This is mainly used to dispose of inorganic refuse such as aerosol
containers, batteries and broken bottles, pots glass, plates and cups. Burying can
also be used to dispose of organic refuse such as animal carcasses and bones from
the dining room
2. Burning- this can be used to dispose of inorganic refuse such as waste
papers, carton boxes, empty milk packets, plastics and waste polythene paper,.
3. Using refuse as animal feeds-vegetables, fruits wastes and food leftovers can
be used to feed animals
4. Converting refuse to manure-a pit to decompose organic refuse is dug away
from the house. On decomposing, this refuse is used as manure.
5. Garbage collection by local authorities-these are commonly used in public
places and residential areas. Refuse bins are provided by the local authorities who
empty and dispose the refuse once or twice a week in designated dumping sites.
6. Recycling-this is a process of using chemicals to treat inorganic refuse that
has already been used so that it can be used again. Waste papers can be recycled to
make toilet rolls while plastic containers can be recycled to make bottles.

Disposal of sewage
Sewage—Refers to waste matters carried off by water through pipes and rain water
to an underground tank where it is occasionally treated.
This is disposal of water from the WC. When the toilet is flushed, the water from
the cistern carries away the refuse from the bowl/pan and leaves clean water filling
the S-bend up to the bottom of the pan. This water helps to keep bad odours from
the drains. The pan is connected to the drain by the soil pipe which leads to the
sewerage system
The sewerage system consists of the following:
1. Inspection chambers/manhole
This is concrete which serves as the meeting point for two or more drains carrying
waste from bathrooms, kitchens and toilets. It is covered with an airtight iron or
concrete lid which can be lifted up for inspection and cleaning.
2. Sewer
This is a large pipe that runs underground and directs waste water out of the town
to the sewerage works
3. Sewerage works
This where sewerage is treated to make harmless by destroying harmful bacteria.
The solid matter or sludge is separated from the liquid or effluent. The sludge is
processed and sold as fertilizer while the effluent is treated to make it harmless and
allowed to flow into rivers or is used for irrigation.
4. Septic tanks
Where premises are located away from the main sewers, waste water is drained
into septic tanks. These consist of two pits below the ground. The sewage from the
house drains into the first pit. The sludge sinks to the bottom of the pit and is
removed when full. The liquid flows into the next pit also called the soak pit where
it drains into the ground.
5. Soak pit
This is a hole which is filled with layers of large and small stones which are
covered with soil. The waste water drains into this pit and gradually soaks into the
surrounding soil. It should be dug away from the house and away from water
sources such as wells.
6. Cesspool (pit)
A cesspool is a concrete tank built in the ground where waste water is led. It can
be made to cater for several houses and has no sewer to carry the sewage to the
sewage works. They should be emptied regularly
Reasons for waste and sewerage disposal
· To prevent accidents from happening
· To prevent risks of fire
· To prevent contamination of food and food areas
· To prevent pest infestation and unpleasant odours from arising
· To comply with the laws or the establishments procedures
Drainage
This is a system of directing waste water away from a building. Waste water
includes rainwater, washing and bathing water, lavatory water or sewage.
Reasons for drainage
· Free the house of dampness
· Keep off bad odours
· Destroy breeding places for pests
· Keep surroundings neat, free from pools of stagnant water.
Methods of drainage
1. Free drainage
There is no drainage system and waste water is poured anywhere.
Disadvantages of free drainage
· Causes swampy and damp surroundings which encourage the breeding of
mosquitoes, flies and other disease-causing organisms
· Erodes the soil
· Emits bad smells which attract flies and pests
· Makes the surrounding unsightly
· Makes the area slippery
2. Open drainage system
This consists of open drains known as gutters, which drain rainwater as well as
household waste water. They can be made of concrete or just narrow ditches which
are not cemented.
Advantages of open drainage system
· They are easy to construct and can be made without expensive fittings
· Cemented open drains are easy to clean and maintain
Disadvantages of open drainage
· They pose danger because people can fall into them and get hurt. During
heavy rains, they get flooded, and people can easily drown especially children.
· Those that are not cemented cause soil erosion because the edges continue to
wear out.
· They can be unsightly and smelly if they are not cleared constantly
· They can become a breeding place for pests.
Care of open drains
Open drains should be:
· Made shallow so that they can be cleaned easily
· Kept clear of rubbish so the water can flow freely
· Disinfected regularly where possible
Sometimes the gutters are covered with removable concrete slabs. Occasionally,
the slabs should be lifted and the gutter cleaned. The slabs should then be placed
back in position.
3. Concealed drainage system
This is the most suitable method of draining waste water away from the kitchens,
bathrooms and Water Closet (WC/lavatory). It is used where there is piped water.
The waste water is removed from the house through waste pipes which lead it the
main drains.

Advantages of concealed drains

· They are hygienic since their content is not exposed to pests.
· The waste is not exposed
Disadvantages of concealed drains
· They can be used where there is a supply of piped water
· They are expensive to install
· Careless use may make maintenance expensive, especially if plumbers have
to be engaged to unblock sinks and drains, or replace broken fittings
Care of a concealed drainage system
Care of the sink
· Clean the sink properly after use
· Do not allow particles and oil into the sink; they can cause blockage
· Run clean water through the sink regularly to keep the U-bend clean
· Pour disinfectant down the sink regularly to kill germ any bacteria present
· Pour some detergent down the sink to clear any grease which may cause
blockage
· Unscrew the cleaning eye occasionally to clean up the U-bend
· Pour hot water and detergent down the drain to clean it and keep off bad
smells
· Check the drains occasionally at the inspection chamber to ensure they are
clear of solids.

VENTILATION
• The process of "changing" or replacing air in any space to provide high indoor air
quality
• is the intentional movement of air from outside a building to the inside.
• Ventilation air is that air used for providing acceptable indoor air quality.
• Movement of air between indoor spaces, and not the outside, is called "transfer
air".
Types
i) Mechanical or forced ventilation:
▪ Through an air handling unit or direct injection to a space by a fan.
▪ A local exhaust fan can enhance infiltration or natural ventilation, thus increasing
the ventilation air flow rate.
ii) Natural ventilation
▪ Occurs when the air in a space is changed with outdoor air without the use of
mechanical systems, such as a fan.
▪ Most often natural ventilation is assured through operable windows but it can
also be achieved through temperature and pressure differences between spaces.
▪ Open windows or vents are not a good choice for ventilating a basement or other
below ground structure.
iii) Mixed Mode Ventilation or Hybrid ventilation:
▪ uses both mechanical and natural ventilation processes.
▪ The mechanical and natural components may be used in conjunction with each
other or separately at different times of day.
iv) Infiltration
▪ is separate from ventilation, but is often used to provide ventilation air