National Council of Hotel Management & Catering Technology's
B.Sc. H&HA- V Semester Syllabus
KITCHEN STEWARDING
INTRODUCTION
The management of any catering operations cannot be complete without the function of cleaning, rearranging the utensils for next operations, and proper inventory of the stock. Earlier all these activities were either performed by the food production staff or by food and beverage service staff. In the wake of increasing pressure on maintaining quality of food or quality of service, and low prestige associated with dish washing as a task, there was demand for setting up a new department for all cleaning task, inventory control of all equipment, garbage disposal, etc. The kitchen stewarding department thus came into existence.
Kitchen stewarding department plays an important role in the functioning of both food production and food service beverage service departments. Although the operations of the kitchen stewarding department are mainly in the back area, it is still one of the most important departments. This department works round the clock, the staff are given straight shifts and performs many important tasks such as supply of gas and coal to the kitchen, cleaning and maintenance of food and beverage equipment, cleanliness of kitchen and other areas, and handling staff cafeteria.
Coordination with Kitchen and Other Departments/Sections:
Coordination is of great importance not only between the various service staff members but also between them and the kitchen staff. It requires proper layout of the kitchen that would facilitate systematic and easy pickup of food by the waiter/waitress. Pickup areas should be clearly defined; and entrance and exits should be laid out to establish a standard format for traffic flow. In many hotels, a buffer zone is provided between the service and preparation staff by having a side man, mostly the chef, who remits all orders to the cooks.
Layout of stewarding department & its design
Under the law, those organisations which are into food business, should obtain licenses from the Food and Environmental Hygiene department before operation of their business. In order that they obtain the licenses, they have to comply with specific licensing requirements pertaining to health, fire and building safety, as appropriate.
Rules and regulations pertaining to the layout of KST:
(a) Food premises should be designed and constructed in such a way that they:
- Area is appropriate for the activities of preparation of food.
- Provide adequate spaces for food production and other ancillary facilities and equipments.
- Minimize the likelihood of food contamination.
- Facilitate easy cleaning, sanitizing and maintenance.
- Prevent access or harbourage of pests.
- Keep dust, dirt, fumes, smoke or other contaminants, and
- Provide a safe environment for workers and customers.
- Flow of cleaning equipment should in one directions as far as possible,
- Receiving the soiled and used dishes, cleaning, rinsing, drying and despatch to user departments.
- Adequate space for storing the pots, pans, plate, glasses and cutleries both to be cleaned and cleaning should be planned.
- Auto disposal or conveyor system for the garbage or washed scullery, or adequate space for disposing the garbage should be planned.
- Floor of the KST should be anti-skid.
- Should have proper ventilation and excellent exhaust system.
- Hot water, steam and drying hot air system should be planned and provided.
- Variety of storage shelve of different styles depending upon the type of utensils should be planned in the KST department.
The kitchen stewarding is basically divided into two areas:
a) Wash up area- It is an important service area and should be ideally situated so that the brigade can work speedily and efficiently while passing from the food service area to the kitchen. The waiter should stack the trays of dirties correctly at the side board with all the same sized plates together and all the tableware stacked on one of the plates with the blades of the knives running under the arch of the forks. All glassware should be stacked on separate trays and taken to a separate wash up area. Wash up section should be the first place when the waiter enters the back area. Hygiene is of utmost importance at the wash up area, as all sorts of germs can originate from here and can contaminate the food. This section is normally in the charge of the stewarding supervisor who may in turn have number of wash up boys as per need.
b) Silver room/ plate room- In larger establishments the silver room or the plate room, as it is sometimes known, is a separate service area controlled by the kitchen stewarding supervisor. They take care of all the silverwares and the china wares stored in the silver room and are also responsible for silver polishing. The silver room should hold the complete stock of silverware required by the different department to meet the day to day requirements along with a surplus stock in case of emergency. While stacking, large silver ware, like salver, flat platter etc. should be stored on shelves. When stacking heavier items should go on the shelves lower down and smaller and lighter items on the shelves higher up to prevent accidents. Flatware and cutlery should be kept in drawers lined with baize cloth to prevent them from moving about in the drawer and getting scratched or marked.
IMPORTANCE
Kitchen Stewarding is involved in many F&B Operations. This department is a supporting department and it has a great impact on smooth flow of hotel operations. It mainly coordinates with kitchen and service departments. The inception of KST Dept. has helped the hotel and catering industry the following ways:
- Washing all types of kitchen utensils, tools, equipments and even cleaning the kitchen floor and walls.
- Meeting the requirements of the food and beverage department and maintain tidiness.
- Take care of the drainage system, and clearing all the blockages of water clogging and keeping area neat.
- Washing all types of banquet equipments along with taking care of washing machines.
- Stocking all kinds of detergents and washing materials.
- Polishing all silver items being used in F&B as well as in the Front Office.
- The kitchen stewarding play a vital role in maintaining the highest levels of hygiene and sanitation standards, which spells success for the hotel and catering property.
- Conserving input material and energy or cost reduction as well as taking care of pollution problems.
- The installation of large efficient cleaning equipment operated by technically skilled people of the department contributes in great measure to saving cost inputs maintenance of equipment as also the presentation of items.
- Taking care of the inventory of the kitchen and F&B service equipments, in case of any breakages or missing items or shortages to be arranged with replacement.
- Enhancing image and market share of the hotel property and competitive advantage
- The presence of a dedicated skilled staff for maintaining the best standards of cleanliness and hygiene contribute towards enhancing the brand image of a property, and also provides a competitive edge to it.
- Garbage disposal, pest control and transporting heavy articles.
Following are the roles of this department:
- Cleaning and organising dishes of kitchen, restaurants, banquets and including buffet.
- Controlling the inventory of the crockery, damages and replacements.
- Monitoring the performance and maintenance of dish washing machines, pot washing machines, trolleys, etc.
- Maintaining hygiene and tidiness in the kitchen and different kitchen and restaurant equipments.
- It helps smooth functioning of both operations of kitchen and restaurant.
- It is prime and key department in the operations of production and service.
The following are some of the primary tasks performed by KST Dept.:
- Enhances the efficiency of F&B Production: It keeps all working areas clean and free from dirt and grease. It also keeps kitchen equipments clean and maintains high standards of hygiene and sanitation. It ensures proper garbage disposal to prevent cross-contamination. It provides clean pots and pans for production of food. It also provides equipment required for food preparation and helps in stores pick up and inventory.
- Enhances the efficiency of F&B Service: It provides all service equipments in clean and hygienic conditions according to the requirement. It provides efficient work area so that there are no bottlenecks in operations. It also helps in banquet operations by providing required buffet equipment. It maintains a count of breakages and replaces broken cutlery and glassware.
- Maintains high standards of sanitation: Kitchen stewarding keeps all working and functional areas clean. Like in Europe where public health and sanitation is major concern, this department's role is very important. Kitchen stewarding ensures that all the food preparation and service areas are sanitised and maintained in high standards. Failure to adhere these laws will result in closure of establishment.
- Helps in cost control: Kitchen stewarding provides proper serving equipment, like correct portion bowls and equipment. It saves cost by recycling portion packs which are not contaminated. It checks garbage bins for pilferage and wastage. This department is also responsible for checking on equipment for proper condition and periodic servicing. By conducting error proof checks on equipment, it saves a lot of repair cost.
- Operating and Up-keeping of Employee Cafeteria: In coordination with the kitchen, kitchen stewarding checks daily requirements of the cafeteria. Makes sure food is served on time and keeps the cafeteria clean.
- Maintains Safe Work Place: Kitchen stewarding follows all safety procedures to avoid accidents. It ensures there are no gas leaks in kitchen area. It maintains fuel store away from hotel building. It also ensures fire extinguishers are properly placed, and refilled immediately after use. This department keeps a note of all safety hazard areas and constantly monitors them. It keeps working areas clean and free from grease and hurdles to avoid accidents and injuries.
- Record Maintenance: Kitchen stewarding maintains some important records relating to stocks. Some of them are Stock Purchasing Record, Periodical Inventory Record, Accidents and Investigation Reports, Preventive Maintenance Record, Fire Extinguisher Record and Breakage Record. These records are updated and maintained in KST Office.
Here is a sample of a daily sanitation schedule for the kitchen area 'After Each Use' and at the 'End of the Day'. The things and areas in the kitchen that need to be washed, rinsed, and sanitized after each use include:
1. Preparation areas.
2. Tilt skillet.
3. Rotisserie skewers and the tines. These also need to be degreased at the end of the day.
4. Slicers and stand.
5. Three-compartment sinks.
After Every Four Hours there are also some areas in the kitchen as well as kitchen items that need to be washed, rinsed, and sanitized. These are as follows:
a. Counters, especially the prep area counters: They should also be washed, rinsed, and sanitized in between products.
b. In-use utensils: Like the counters, they should also be washed, rinsed, and sanitized in between products.
c. Scales: They should also be washed, rinsed, and sanitized between each use.
d. Hand sink handles.
e. Ice carriers.
f. In-use wiping cloths: Be sure to place them in their appropriate linen bag before they are sent to the laundered.
g. Knife holders.
Some areas and kitchen equipments that need to be washed and wiped clean all throughout the shift and as needed include:
1. Front doors.
2. Pizza oven.
3. Floors.
Before and After Each Shift
Each stewarding department shift should make it a point that all these areas are taken care of before and after each shift:
a. Bathroom mirrors should be spotlessly clean.
b. Bathroom should be restocked with hand soap as well as paper towels.
c. Hand sink areas should be washed, rinsed, and sanitized.
At the End of the Day
Before closing the restaurant, here are the areas in the kitchen and kitchen items that the stewarding department needs to address:
1. Bathroom equipments and surfaces, including the bathroom floor and tiles as well as bathroom mirrors.
2. Condiment containers need to be washed, rinsed, and sanitized.
3. Cooling racks.
4. Dish racks.
5. Drain covers.
6. Freezers.
7. Ice-cream dipper well.
8. Mixer base and exterior.
9. Pizza oven.
10. Pizza oven tiles.
11. Product storage containers and bins.
12. Rotisserie, its holding drawers, and its exteriors.
13. Walk-in freezers and chillers.
14. Dry storage areas.
15. Mops and brushes. These should be washed, rinsed, sanitized, and hung upside down so as to allow the excess liquid to drip down and for the mops and brushes to dry.
16. Exterior premises of the restaurant
Dishwashing Methods:
There are two main methods used for dishwashing for foodservice operations-
1. Manual (tank) method-
- Two Sink Method: The dirty crockery is placed in a sink of hot water containing a soap detergent solution at 45˚C. After washing, these are placed in wire racks and dipped into a second sterilizing tank containing clean hot water with chlorine or iodine at a temperature of approximately 77˚C. The racks are left for two minutes and then lifted out and the crockery left to drain. If sterilized in water at this temperature the crockery will dry by itself without the use of drying up cloths. This is more hygienic. After drying the crockery is stacked into piles of the correct size and placed on shelves until required for further use.
- Three Sink Method: The first sink is for washing with detergent solution, followed by rinsing in second sink at 45˚C, and finally sanitizing in the third sink for 77˚C and above.
2. Dishwashing machine- Most commercial and welfare catering sectors use washing machines to wash service equipment. Washing machines of different efficiencies, sizes, and cost are available, allowing operators to select according to their need and budget. These machines save labour and time and ensure sterilized service equipment
Silver Polishing Methods:
The burnishing machine- It consists of a revolving drum half filled with small ball bearings. It may be divided into compartments to hold silver articles of particular kinds. The silver to be cleaned is placed inside the drum, which is then half filled with water and a certain amount of special detergent and closed tightly. The machine is switched on and slowly rotated for about 10 minutes. As the drum revolves, the mixture of water and detergent acts as a lubricant between the silver and ball bearings and gently removes any tarnish on the silver without leaving any scratches. The silver should be thoroughly rinsed and dried manually after removing from the drum. The drum is lined with rubber to avoid any damage to the silver during the cleaning process. This method is not suitable for cleaning forks and knives as the prongs of forks are not cleaned properly and continuous use may damage the cutting edge of knives.
The polivit method- The polivit plate, which is made of aluminium, is placed in a container together with washing soda. The silver to be cleaned is placed in such a way that at least one piece of silver is in contact with the polivit. Piping hot water is poured to cover the silver. Chemical action of soda and aluminium removes the tarnish. After a few minutes, the article is thoroughly rinsed in boiling water and wiped dry with a clean cloth. This method is suitable for large pieces of silver such as salvers, trays, entree dishes, jugs, etc.
The plate powder– Tins method is ideal for articles that cannot be cleaned by the above method; typical items cleaned by this method are cruets, toast rack, parts of trolley, etc. The articles to clean must be free from grease. Plate powder, which is pink in colour, is mixed with spirit and sobbed over die surface of article to remove tarnish. If spirit is not available, water may be used, once the paste has dried, it is rubbed with a clean piece of cloth. A small brush may be used remove the paste that may have lodged into the engravings. It is then rinsed well in hot water and dried with clean cloth. This method demands more time and labour. Readily available metal may be used to clean articles in the same way.
Silver dip- The silver to be cleaned is kept in a wire basket and immersed in the silver dip, which is a pink-coloured liquid. It is left in the solution for a very short period, removed, rinsed in warm water, and wiped dry with clean cloth. This method is quick but may damage the silver due to chemical reaction between silver and solution.
Quick dip method- This method is quick and simple to follow. Hot water, crushed aluminium foil, lemon juice, and salt are placed in a container and stirred. The tarnished silver is dipped in this solution for about 2-3 minutes. The chemical reaction removes the tarnish. Silver is removed, rinsed in hot water, and wiped dry.
Stainless steel is cleaned with a detergent product specially meant for it and treated with de-liming agent once a week to prevent build up of haze and film on the surface. It is a solution of low foam acid detergent designed to remove lime scale, iron stains, and other tough deposits of hard water. The plate room is controlled by the head plate room man who is assisted by skilled and semi-skilled staff.
Garbage disposal
Among the many duties of the stewarding department is the proper disposal of garbage and other waste materials. This is very important because one of the responsibilities of the kitchen steward department is to maintain the cleanliness of the restaurant kitchen in order to safeguard the health of its diners. A dirty kitchen can ruin the reputation of a restaurant, however good its name may be.
Proper Location of the Garbage Area:
The garbage area should be situated far from where the food and ingredients are kept. In fact, it should never be situated near the vicinity of the food production area where food is usually prepared. It should also be kept well away from the cooking area so as to avoid contaminating the food with anything harmful to the body.
Common Guidelines in Proper Garbage Disposal:
Each restaurant has its own guideline for proper garbage disposal that its Stewarding Department uses. However, here are some of the most common ones that restaurants and their kitchens should follow.
Garbage bins should be placed in all parts of the kitchen, except those mentioned above, and these garbage bins should be lined with plastic liners. The stewarding department has to clear the garbage bins at least four times a day so as to avoid piling up of garbage, and the garbage and waste materials should be transferred to its appropriate garbage trolleys. Of course, the plastic liners should always be changed each time the garbage bin is cleared. When it comes to proper garbage disposal, you should always make it a point that you are wearing disposable gloves so as to protect your bare hands from coming into contact with the garbage. You should also make sure that the opening of the garbage bin plastic liner is tied shut. After disposing of the garbage bags properly, it is recommended that you thoroughly wash and sanitize your hands before moving on to the next task. This is very important especially if you are going to be working near the food preparation area or working with food products it.
Dry Versus Wet Garbage
Before anything else though, the kitchen stewards assigned to garbage disposal should know the difference between dry and wet garbage. In a nutshell, dry garbage materials are those items that can be recycled. They are inorganic materials such as plastic, papers, cardboard boxes, etc. When it comes to dry garbage materials, the kitchen stewards should also know how to properly segregate the items. Plastic items should have one container, and so do cardboard boxes, glasses, papers, etc. On the other hand, wet garbage materials are the organic items that can be decomposed and used for fertilizer.
It is very important that the restaurant has appropriate guidelines when it comes to garbage disposal. Not only will these guidelines prevent the contamination of food with harmful substances, but this will also protect the diners as well as the staff from these harmful substances. Remember, dirty kitchen increases the risk of food poisoning, so preventing this is one of the biggest and most important duties of the stewarding department.
Commercial Garbage Disposal
Garbage disposals are a key addition to any ware washing line. Units mince food waste, as its not possible to dump whole foods down a drain without clogging issues. A variety of sizes are available to suit all needs, from in-sink to stand-alone models for the heaviest duty jobs.
OPPORTUNITIES IN KITCHEN STEWARDING
Kitchen stewarding is headed by executive kitchen steward/ Manager- Kitchen Stewarding who reports directly to the General Manager, the F&B Manager or the Executive Chef depending on the size of the hotel. Reporting to the Chef de Cuisine would be more effective as most of the work of this department is related to the Kitchen area. Several shift supervisors work under the executive kitchen steward and all of them are responsible for carrying out the assigned tasks. Each supervisor has a team of utility workers who have to be trained and supervised effectively to ensure that they do the jobs assigned to them properly.
ORGANISATION CHART OF KITCHEN STEWARDING DEPARTMENT:-
Duties and Responsibilities of the Kitchen Stewarding Staff:-
Manager- Kitchen Stewarding
He/She controls all the functions of the kitchen stewarding department and is responsible for the following:
- Recruiting and training the kitchen stewarding staff (it is a challenging job as bulk of the staff in this department of small and budget hotels are uneducated)
- Preparing duty rota for staff
- Supervising the work of kitchen stewards
- Ensuring continuous supply of well-maintained, cleaned and polished pans and pots, large cooking vessels, and service equipment for production and service departments
- Ensuring kitchen hygiene
- Keeping washing area and staff cafeteria neat and tidy
- Cleaning filters of kitchen exhaust system and kitchen equipment.
- Sending worn-out electroplated nickel silver (EPNS) for plating and keeping a record of the same.
- Controlling movement of stock of all food production and service equipment.
- Maintaining stock of silver/plate room.
- Maintaining stock report.
- Procuring equipment and other cleaning materials and agents.
- Controlling labour, materials and overhead cost.
- Exploring effective methods of carrying out kitchen stewarding tasks.
- Maintaining washing machine, burnishing machine and other equipment used in the department.
- Pest control.
- Garbage disposal by adhering to local body regulations and policy of the hotel.
Dishwashers They are responsible for cleaning and feeding the stacked dishes into the dish washing machine, to pull out the washed and dried dishes from the machine and stack them into carts, and to run the glasses and silver utensils through the glass machine.
Pot men They clean all pots used by kitchen. During slack periods, they empty the kitchen garbage.
Ware men They clear, polish, and burnish all silver flatware and hollow ware. During slack periods they clear all copperware.
Scullery men They are responsible for the wash up of metal kitchen vessels and implements. The kitchen scullery is known as plonge, and the scullery man as the plongeur.
Night duty stewards The peak workload occurs at different sections at different times during the work shift; therefore, the related stewards in each section pitch in and help each other under the directions of the supervisor on duty.
RECORD MAINTAINING
1. Log
Book – to maintain daily information of the department
2. Duty Roster Chart – to distribute
the manpower efficiently and mentioning off days.
3. F&B Inventory Register – to
maintain the inventory of all equipments related to F&B service.
4. Kitchen Equipment Register – to
maintain the inventory of all equipments related to kitchen.
5. Dead Stock / Scrap Register – to
maintain the inventory of all discarded equipments.
6. Breakage and Condemn Register – to
maintain the inventory of all breakages.
7. LPG / Fuel Consumption Register – to
maintain the consumption of fuel used.
8. Machine Report register – register
where machine operations are recorded.
9. Maintenance Request Register – to
register the maintenance of all F&B equipments.
10. AMC Records Register – to
maintain the annual maintenance records of all equipments.
11. Requisition Forms – these are
forms where the departments are recorded for procurement from the stores.
12. Pest control Records/Fumigation records: to make sure that all the areas have been properly fumigated as
per the
allocated days mentioned on the notice boards
and the scheduled thereby so prepared.
13. Temperature Records: These are
in terms of the temperatures to be maintained for the buffet both hot and cold
three times a day.
Some of the Formats are as given below:-
MACHINE USED FOR CLEANING AND POLISHING
Checklist of Key Heavy Duty Equipment
Keeping the equipment spick and span and clean not only contributes towards cleanliness and hygiene, which in turn contributes to ensuring the making of good and healthy food. Maintenance of equipment results in its efficient working as also lower consumption of energy. But all this heavy physical activity is largely mechanized and done with the help of huge machines, and a range of chemical agents and cleansers
Common Cleansing Products (Agents) Used in the Hotel Industry:
|
Products |
Nature/Purpose |
|
Champ |
General Purpose detergent |
|
R-klin |
Liquid detergent for dishwashing
machine |
|
Dry Master |
Rinse or drying aid for dishwashing
machine |
|
Superklin |
Heavy duty floor cleaner |
|
Sheqa |
Stain remover |
|
Runner |
Oven cleaner |
|
Ed |
Bio free agent degreaser for pipes |
|
Olive |
Silver detarnisher |
|
Shine |
Descaler |
|
Mp 8 |
Hood cleaner and filter degreaser |
|
Chase |
Insect repellent |
|
Kool |
Hand wash |
LIST
OF EQUIPMENTS USED IN KITCHEN STEWARDING DEPARTMENT
|
1. Automatic
dish washing machine |
2. Ice
cube machine |
|
3. Glass
cleaning machine |
4. High
pressure spray cleaner |
|
5. Floor
scrubbing machine |
6. Mobile
Bain Marie |
|
7. Auto
lift |
8. Racks |
|
9. Loaders
(all sizes) |
10. Warming
cabinet |
|
11. Three
sinks dish washing |
12. Silver
polishing machine |
|
13. Dish
landing table |
14. Garbage
container |
Other detergents/cleaning agents/chemicals
• Liquid shop
• Liquid bleach
• Silver dip
• Cleaning powder
Dish Wash Machine
The dish wash machine usually consist of a conveyor belt that assists in transporting the tableware through the machine. In the dish washing machine, washing happens in four stages- pre-wash stage, wash stage, pre-rinse stage and final rinse.
In the pre-wash chamber, sprays of hot water circulated by the pump remove most of soil from the dishes. The soil, mostly greasy in nature, floats to the top of solution in the machine and is removed through an overflow pipe. In the wash stage, the dishes are washed with detergent solution. Here, all the soil and stains are completely removed. They conveyor then passes through the pre-rinse stage, where hot water is sprayed to remove most of the washing solution.
In the final rinse stage, the dishes are rinsed with hot water to remove any of the detergent that is remaining. The water at this stage is hot enough to act as a sanitizer. A rinse additive is injected into the final rinse water to provide a sheeting effect for quick drying and to prevent water spotting.
Dish washing machines of different efficiencies, sizes and costs are available in the market allowing operators to select according to their need and budget. While selecting the machine, capacity of the machine, area required, installation cost and operating have to be considered. A dish washing machine is a long term investment. Managers should consider the business volume before purchasing a machine.
The dish washing machine's operational efficiency is usually based on five elements:
- Time Obviously, the longer a dish is exposed to wash and rinse sprays, the more certain it comes out clean. However, for maximum production, the highest feasible conveyor speed is desired commensurate with getting good results. The average time for a dish/basket to move the length of the cycle is approximately 2 1/2 minutes. If the production warrants a faster cycle, temperature can be increased with consistent results, but this will increase costs.
- Temperature Hot water is expensive, but cold water can cost more if the dishes are badly washed. With every degree of added heat, the cleaning efficiency of a detergent solution is increased. Tank heaters may be an option to maintain temperature in water at peak periods.
- Pressure The actual impact of the spray against the dish is a vital part of the cleaning process. Normally, the machine pump can produce the required pressure. However, the protein soils in the wash solution combine with detergent chemicals to cause foam, which strangles the water pump reducing its efficiency and leaving foam on the dish, making rinsing difficult. Scraping plates before processing through the machine helps prevent excessive foaming.
- Detergent It is important to follow manufacturer's instructions with regard to the use specific detergent solution. The use of right detergent plays a vital role in achieving the operational efficiency. The same detergent cannot be equally efficient or economical in soft water and in very hard water, or on lightly soiled dishes as on very dirty dishes.
- Rinse Additive There is no such thing as all-purpose rinse additive, and the selection should be made on the basis of a chemical analysis of the water supply and an inspection of operating conditions.
The three main types of machines for dishwashing are:
1. Spray type: Dishes are neatly stacked in racks which slide into the machines where they are sprayed with hot water and detergents (48°C-60°C) from above and below. The rack then moves to the sterilization section where the dishes are subjected to a hot water shower (of 82°C). Dishes sterilized at this temperature dry quickly when passed out into the air.
2. Brush type: Dishes are scrubbed in hot detergent water (48°C-60°C) with revolving brushes. Then they are rinsed and sterilized in another section of the machine.
3. Agitator water machines: In this method, baskets of dishes are immersed in deep tanks and cleaned by mechanical agitation in hot detergent water (48°C-60°C). The baskets are given a final hot water rinse for sanitization (82°C).
These machines are usually operated by two people, one to sort soiled items and feed the machine and the other to collect the clean ware. It is important to follow the instructions of the manufacturer with regard to use and maintenance of the washing machine. Great care should be taken while washing glassware. There is a wide range of glass washing machines available used in larger establishments. Debris should be removed from the crockery before it is placed into the wire racks. The racks are then passed through the machine, the crockery being washed, rinsed and sterilized. Having passed through the machine the crockery is left to drain for two or three minutes and is then stacked and placed on shelves until required for further use.
CONVEYOR TYPE DISHWASHER
DOOR TYPE DISHWASHER
POT & PAN WASHER
RACKS:-
PLATES
GLASS
CUTLERIES
INVENTORY
The term 'inventory' refers to the stocks of purchased operating supplies, equipment, and other items held for future use in food and beverage operations. Although the food and beverage manager is responsible for monitoring and beverage stock, the kitchen stewarding department maintains and controls the inventory in the department.
- Pilferage by staff, guests or organised group.
- Misplaced and kept at dumping places; underneath cupboards and spread all around the hotel due to casual attitude, can be retrieved back to the restaurants from various departments.
- Taken on loan by other departments and for outdoor catering and never brought back.
- Casually putting them with garbage and lost forever.
- Broken and destroyed due to mishandling of service equipment by staff members.
The methods used for controlling of pilferage are frequent search and retrieval process from all other departments, strong security at the gates, training the service and washing personnel, and scanning the garbage dump through magic eye or metal detectors. To reduce the loss of revenue and to ensure proper maintenance, the equipments are physically counted at periodic intervals. Kitchen stewarding department carries out the stocktaking of food and beverage departments. Inventory control or stock-taking brings great results in controlling all those disrupted activities.
PAR LEVEL
'Par' refers to the standard quantity of each inventoried item that must be on hand to support daily routine food service operations. Inventory levels for food service items are measured in terms of a par number. A par number is a multiple of the standard quantity of a particular inventory item that must be on hand to support day-to-day functions. Food service operations must maintain par levels for common supplies such as china, flatware, glasses and other beverage containers and napkins.
If par levels are set too high and supplies are overstocked, problems with cash flow, theft and pilferage, or wasted storage space can occur. In contrast, if par levels are set too low and there aren't enough supplies on hand, guest and staff member frustration and dissatisfaction can result. Hence, the managers must identify the operation's specific needs based on type of operation, the number of covers, the hours of operation, availability of supplies, the frequency and style of dish washing and the availability of on-site laundry.
- Par levels for China: An operation's chinaware inventory should permit one complete set in the dining room, one complete set in dish wash and another set in storage.
- Glassware and Flatware: The rule of thumb for flatware is 1 1/2 to 1 1/3 per seat. For glassware, food service operations should maintain a par of three for each of the most frequently used kinds of glasses, such as water glasses and wine glasses.
SUMMARY
Storeroom,
cellar, and kitchen stewarding department are very essential to a catering
organization and there is a vital link between receiving, storing, and issuing
of stocks. More often than not these activities are found neglected. If
properly and professionally managed, these departments can go a long way in
helping a facility build its name while contributing towards cost reduction in
more ways than one. The staff responsible for functioning of a store must be
qualified and have excellent knowledge about food and beverage commodities
and he/she should
be carefully selected
and trained for
the job. Physical facilities must be such that they contribute to efficiency
and ensure efficacy in the performance of these functions. The functions
of a storeroom and cellar are not only to store food or beverage items but also
to control the department in coordination with the kitchen stewarding department. Various types of
food commodities and
beverages require special
handling to maintain quality. Good storeroom
practices and procedures help in
generating revenue.
SOURCE:
F&B SERVICE SIMPLIFIED by Mr. Vara Prasad & Mr. Gopi Krishna
FOOD & BEVERAGE SERVICE by Mr. R. Singaravelavan
HOTEL FACILITY PLANNING by Mr. R. K.Chhatwal
PROFESSIONAL KITCHEN STEWARDING WEBSITE
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