Stewarding Department Cleaning Science and Stewarding is a

Stewarding Department

Cleaning Science and Stewarding is a very vital part of any F& B operation. It involves: Ø being familiar with all machines, equipment, and materials used in cleaning Ø being familiar with all utensils used for serving and preparing food Ø ability to properly use washing machines and utensils Ø knowing how to set up and use a cleaning station in back area Ø knowing about stewarding department in a hotel Ø Understanding the hygienic standards of cleaning before, during, and after food operations, and personal hygiene. Ø knowledge of cleaning definitions Ø using the most efficient techniques to clean and organize all dining and kitchen areas Ø the knowledge of different kinds of waste and recycling concept

Stewarding: Ø It is a process which takes place in kitchens and service areas. Ø Stewarding is not only about cleaning and washing dishes, but it is a system which expands from the moment of deciding which glassware, chinaware, and utensils are to be purchased, to the process of storing, handling, and making inventory on regular basis. Stewarding department is responsible for the cleanliness and hygiene of the establishment; it is also responsible to meet government standards Ø In the kitchen operation the stewarding also involves the storage and handling of food supplies.

The Hierarchy Executive Steward Shift Steward Stove Cleaner Garbage Collector

Stewarding Department Executive steward: Responsible for the over all activities of stewarding. Usually involved in planning and budgeting for materials needed for F&B Dept. Ø Executive Steward works directly and takes orders form Executive Chef and F&B Manager

Shift Steward: Responsible for supervising everyday activities, and ensuring a smooth running of operations Ø Reports directly to Executive steward

Steward: Responsible for operating washing machines and cleaning all utensils Ø Also in charge of refills of chemicals

Stove Cleaner: Ensures cleanliness of all F&B production equipment such as stoves.

Garbage Collector: In charge of regularly collecting garbage, and refilling garbage bags. In charge of recycling and cleanliness of garbage collection areas and machines.

Equipment in Stewarding Ø Dishwasher Machines

Glassware: Always use good quality glasses. Reasonable priced ones. The basic rule is to use colorless glasses so they will not affect the color of beverage served in them. Storage: must be stored in single rows, on a plastic mattress, and upside down to prevent dust settling in them.

Chinaware: It includes the plates and ceramic materials used. Chinaware is made of clay, and strengthened by the addition of aluminum. Ø Plain white chinaware is the most commonly used. However some decoration might be added to it, specially the logo. Ø Ø Storage: they should be stored in piles. Not more than 24 in each pile to avoid tipping. Ø When not used; it is better to cover them Ø Ø To get better price of chinaware one should: -order quantities to get discounts -Choose simple designs

Tableware: Ø Ø Ø Ø Flatware: denotes all forms of forks and spoons in F&B operation Cutlery: knives and other cutting equipment Hollowware: any items made form silver apart from the ones above. e. g. tea pots, milk jugs, oval flats, etc. Storage: cutlery and flatware must be stored neatly by family in drawers. It must always be polished after washing and before set up. When buying flatware we must take into consideration: -the quality we need -the type of menu -seating capacity and turnover -possibility of damage and loss

Conclusion Store tableware and utensils at least 15 cm off the floor, and keep them covered Ø Clean and sanitize drawer and shelves before clean items are stored Ø Store glass and cups up side down on a cleaned and sanitized shelf or rack Ø Store flatware and utensils with handles up Ø Keep the food-contact surface of stationary equipment covered until ready to use Ø