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UNIT 2
FOOD AND BEVERAGEMANAGEMENT
THE FOOD AND BEVERAGE SERVICE AREA AND
EQUIPMENT
PREPARED BY:NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENTFACULTY OF HOSPITALITY, TOURISMA ND WELLNESS
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENTLEARNING OUTCOMESLEARNING OUTCOMES
At the end of this chapter, students will be able to:
Define the structure of Restaurant Layout and Organizational Chart
Identify and explain the functions of the FOTH and BOTH
Identify and explain the functions of each job description/position
Identify the different types of service equipment used in restaurant service
Understand the maintenance and usage of each equipment
Determined the appropriate furniture often used in a restaurant
Learn the different linens used in restaurant operations
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENTINTRODUCTION INTRODUCTION
A front of the house department is a department that is visible to the customer.
FRONT OF THE HOUSE (FOTH)
BACK OF THE HOUSE (BOTH)
A department that is not visible to customers (sometimes referred to as ‘Heart of House’).
A revenue centre which is a department that generates revenue or sales directly, such as the restaurant of bar. Another way of
thinking about it is any area that has a Point of Sale register or till.
A support centre which is a department that supports revenue generating areas, such as the kitchen and stores.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENTINTRODUCTION INTRODUCTION
Dining area Kitchen Storage
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
Reception area
Dining area
The bar
Show kitchen
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
Design Concerning
The Theme – classic, contemporary, fusion, ethnic etc.
Type of clientele
Menu proposed
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
Creating Ambience concerning the aspect of:
Decoration Ground, walls and ceiling Lighting Air-ventilation Furniture and equipment
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
2.1.1 Reception area
In door Lounge (Hotel)
Restaurant Reception
Outdoor Lounge (Resort)
Slide 9 of 66
UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
2.1.2 Dining area
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
4.1.3 Bar
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
4.1.4 Show kitchen
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)
The guidelines must consider:
Distance of station from the kitchen Location of station Types of tables Number and distance of side
stands/ tray stands to the station Types of service Quality service
2.1.5 Dividing restaurant area into stations
Discussion:
a)What are the advantages of dividing restaurant areas into stations?b)How to ensure smooth service operation if the management decide to extend or located the dining room at the 2nd floor of the building?
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)
Still room/pantry
Cellar
Stewarding area
Storage area
Staff locker
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)
Main function is to provide items of
Food & Beverages required for the
service of a meal
e.g; prepare breakfast, coffee &
tea and items not catered for by
the other major departments in a
foodservice operation, such as the
kitchen and pastry.
2.2.1 Still room/pantry
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)
2.2.2 Cellar
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)
2.2.3 Stewarding area
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)
Dry storage
Walk in chiller & freezer
2.2.4 Store room
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)
Equipment storage area
Chemical storage area
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)
2.2.5 Staff locker
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
2.3.1 Organizational Chart
Hotel Organization
S&M manager
General manager
F. controller Maint. manager RD managerF&B manager
Executive asst.manager
Resident manager
HR manager
Restaurant manager
Executive chef
Cashier
Night auditor
Chief accountant
Training manager
Room attendant
Asst.
housekeeper
Reservation. Clerk
Asst. FO manager
FO manager
Exec. Housekeeper
Personnel manager
Head chef
Chef de
partie
Asst.RM
Captain
Waiter
Commis
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Food & Beverage Department
F&B Manager
Specialty restaurant manager
Asst.F&B manager
Beverage manager
Banquet manager
Coffee house manager
Room Service manager
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Traditional Restaurant ChartRestaurant manager
Supervisor
Station waiter
Wine Waiter
Sommelier
Headwaiter
Apprentice
Station headwaiter
Asst.section waiter
Waiter
Asst. RM
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Modern Restaurant Chart
Waiter
Captain
Busboys
Hostess
Restaurant Manager
Asst. RM
Supervisor
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
2.3.2 Job descriptions and functions
Job Description – General Manager
Nature of job • Planning of management and operational policy
• Organizing the management and operation workforce.
• Making decision with regards to daily operational issues.
• Development of the department and application of regulation and
security
Position in
hierarchy
• Highest in hotel organization
• Reporting to board of director or owner
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Nature of job• Managing the administrative and operational of the restaurant
service
• Updating products according to customer’s needs
• Working with chef in menu and special events
• Purchasing of materials, set pricing, quality control
• Training and promotion, staffing, holding meeting
Position in
hierarchy
• Reporting to GM and owner
Job Description – F&B Manager
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Nature of job• Organizing and conducting staff training.
• Enforcing operational standard.
• Managing Restaurant cost control.
• Ensuring service quality and guest satisfaction.
• Planning duty rooster and involve in staffing interview
Position in
hierarchy
• Reporting to F&B
Job Description – Restaurant Manager
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Nature of job •Order taking
• Helping in creating duty rooster
• Service organization
Position in hierarchy
• Reporting to Restaurant manager & F&B manager
Job Description – Head Waiter
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Nature of job • Up selling of menu
• Servicing the guest
• Set up of the restaurant
Position in hierarchy
• Reporting to head waiter
Job Description – Waiter
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure
Nature of job• Managing cellar budget, organize cellar stock
• Advise in purchasing of wine
• Recommending beverage to customer
• Wine service
Position in hierarchy
• Reporting to restaurant manager
Job Description – Sommelier
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.4 Understanding Restaurant Equipment2.4 Understanding Restaurant Equipment
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
2.5.1 Cutleries
Categories Description Example
Flatware Flatware refers to all forms ofspoon and fork.
Eg. table spoon, soupspoon, teaspoon, saucespoon, sundae spoon• Eg. dinner fork, fishfork, cake fork, saladfork, lobster fork
Cutlery Cutlery refers to knives andother cutting items.
• Eg. dinner knife, fishknife, small knife,bread and butter knife
Hollowware Hollowware refers to item madefrom silver, apart from flatwareand cutlery.
• eg. teapots, milk jugs,sugar basins and ovalflats.• Service salver
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
Activity: Identify the different types of silverware.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
Plates, dishes and other eating and serving tableware, usually made of some ceramic material.
Crocks, earthenware vessels, especially domestic utensils. Also known as chinaware, used widely & covers both bone china & hotel
earthenware, which are the main types used in restaurant. Bone china is used by some high class establishment but very expensive to
stock complete service.
2.5.2 Crockery
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
Types of chinaware
Type DetailSoup plate(8-10 inches in diameter)
For soups, stews, mussels, snails and Italian pasta specialities.
Dinner plate(10-12 inches indiameter)
For main courses, various appetizers and flamed desserts such as crepes. Also used as base plate, covered with doily, for food served in soup bowls such as stews and pasta.
Salad plate(7-8 inches in diameter)
For breakfast foods, salads, desserts and various appetizers. Also used as an underliner with a doily for fruit and shellfish cocktails, timbales, vegetable bowls, sauce boats and ice cream sundaes. Also used as side plates for bones. Sometimes known as side plate.
Bread plate For bread. Also used as an underliner for relish and jam or jelly containers, butter dishes, sugar bowls, condiment containers, sauce boats and finger bowls. Also used to present the check/bill.
Bouillon or soup cup
For soup served in a cup such as consommé or cold fruit soup.
Coffee cup For coffee, tea and hot milk drinks.
Espresso cup For espresso and ristretto.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
Activity: Identify the different types of chinaware.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
Restaurant will need to stock a wide range of glassware for the service of drinks, wine & some food items.
Most restaurant will buy plain glassware in standard sizes which are commonly accepted by the industry.
Clear glassware is often considered preferable to colored or clouded glasses because it allows the color & clarity of the drink to be appreciated.
Although most restaurant will use standard recognized glassware, some specialty or themed restaurant may use colored or unusually designed glasses to fit in with their image.
2.5.3 Glassware
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
Handling Glassware
Prior to service, glasses intended for the table as well as for bar should be polished using hot water & clean glass-cloth.
Care should be taken to handle glass by the stem only & not by the bowl. Dirty glasses should never be picked up by the rims or between the fingers.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen
Linen has many uses in F&B service areas. Perhaps it is one of the costlier items to be included in overhead cost; hence greater control of linen in F&B service area is critical. Efficient linen inventory will ensure continuous supply of clean linen to the restaurant.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen
Tablecloths
Can be square, round and rectangular shaped depending on the shapes and sizes of tables.
The most visible tablecloth and must be spotless andironed.
Slipcloths, overlays or napperons
A small tablecloth, used to cover just the table cloth.
Used to protect the tablecloth from crumbs, ashes and drips.
It can be a substitute decoration for the table (contrast colour from the tablecloth).
Also functions as cover for serving carts.
2.6.1 Table cloth/Slip cloth/Overlay
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen
Buffet cloth
The sizes and types vary according to sizes and types of table.
Silence cloth
Made from soft fabric, usually flannel.
Placed on the table beneath the tablecloth to prevent tablecloth from sliding, eliminating the noise caused by placing tableware and glassware on the table.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen
Trolley cloth and sideboard cloths
Made from worn tablecloth and not suitable for useon tables.
Mended by housekeeping department to fit asideboard or trolley.
Waiter’s cloth or silver cloths
Used by waiter/waitress as protection against heatand to keep the uniforms clean.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen
Placemats
Can be in the form of small rectangular linen or paper placemats.
It is replaced for each new guest.
Napkins/ serviette
Either cloth or paper napkin can be used, depending on the style of the restaurant
Tea and glass cloths
Used for wiping. The best are from cotton.
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen
2.6.2 Napkin/Napkin folding
Neatly & attractively folded napkins will enhance the appearance of the table.
There is a wide range of napkin folds.
Intricate designs are becoming less fashionable because they are very time consuming to prepare & many customers prefer simple folds that have required only limited handling by staff.
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2.6.3 Uniform
Hygiene is personal responsibility. Employees could be held
responsible if a customer suffers through your failure to maintain good standard of hygiene:- Keep your uniform clean &
well pressed Wear comfortable shoes &
keep them clean Jewelry & perfume should only
be worn in accordance with company rules
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.7 Furniture in a Restaurant 2.7 Furniture in a Restaurant
Restaurant furniture will be dusted & cleaned at least daily. Wooden furniture will be cleaned with a furniture polish Furniture that become greasy can be cleaned carefully with hot water with a
little vinegar added prior to polishing Glass topped, metal & steel tables should be cleaned with a damp cloth & then
dried Fabrics insets in chairs will need brushing to remove stains. Basically the chosen furniture will depend on:
The needs of the establishment Type of operation which influence the dining arrangement
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.7 Furniture in a Restaurant 2.7 Furniture in a Restaurant
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.7 Furniture in a Restaurant 2.7 Furniture in a Restaurant
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UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.7 Furniture in a Restaurant 2.7 Furniture in a Restaurant