PREPARATION FOR SERVICE

Preparation For Services

The duties to be carried out before the service commences are many and varied according to the particular food and beverages service area concerned.
The term mise en place (preparation for service before time) this is a traditional term used for all the duties that have to be carried out in order to have the room ready for service.
There must be a member of the team that must be responsible to draw up the schedule and that makes sure that it is followed.


Daily duties that should be followed;


Housekeeping

The housekeeping duties include the reception area and may involve the following;

1- Everyday , vacuum the carpet and brush surrounds.
2-Clean and polish doors and glass.
3-Empty waste bin ans ash trays.
4-perform one following tasks , as appropriate;
*Monday; brush and dust tables and chairs.
*Tuesday; polish all the sideboards , windows ledges and cash desk.
*Wednesday; polish all brasses.
*Thursday; clean and polish the reception.
*Commence again as Monday
5-Each day , on completion of all duties ,line up tables and chairs for laying up.







Hotplate
1- Switch on the hotplate
2-Ensure all doors are closed.
3-Items to be placed in the hotplate would be according to the menu offered for example;
*soup plate
*consomme cups
*fish plate
*joint plates
*sweet plates
*coffee cups.





SILVER
Duties might include;

1-Collecting of cutlery,flatware and hollow-ware from the silver room.
2-Polishing and sorting on to trays the following items in quantities agreed with supervisor;
*Service spoon
*Joint/service forks
*Sweet spoon
*Sweet fork
*Soup spoon
*Tea\coffee spoon
*Fish knives
*Fish fork
*Joint knives
*Side knives
*Specialist silver as required for menu.
*Stocking of sideboards.
3-Daily cleaning
*Spirit and electric heaters
*Flare lamps,spirit and gas
*Ashtrays
*Carving trolley





CROCKERY

Duties include;

1-The checking and polishing of sideboard ready for lay-up.
2-The checking and polishing of crockery for hotplate according to menu and service requirements.
3-Preparation of service plates/flats for sideboard.
4-Preparation of stock of crockery for sideboard.
*Fish plate
*Side plate
*coffee saucers


Cruets,ashtrays,table number and butter dishes

Duties include;
1-The collection of cruets,ashtrays,table number and butter dishes from silver room.
2-Checking , filling and polishing the cruets.
3-The laying on table of cruets, ashtrays ,table number and butter dishes with knives, according to the head waiter's instructions.
4-Restoring following service.

Example of cruets;
















Example of ashtrays;


Examples of table numbers;









Examples of butter dishes;




Mostly used in 4,5 star hotels
or guesthouses.

BILLING METHODS

BILLING METHODS

Bill as check - second copy of order used as bill.

Separate bill -bill made from duplicate check and presented yo customer.

Bill with order- service to order and billing at same time example bar or take- away method.

Pre-paid- customer purchase a ticket or card in advance , either for specific meal or specific value.

Voucher - customer has credit issued by third party for either specific meal or specific value example luncheon voucher or tourist agency voucher.

No charge -customers not paying - credit transactions.

Deferred - refer to the example functions-type catering where bill paid by organizer.

The guest may pay at the cash desk on the way out or may pay the cash directly to the waiter who will give change that is necessary.The billing method may take a variety of form depending upon the requirements of the establishment and the depth of management control information to be realized.

*Menu order and customer bill.
*The single order sheet.

The usual system of control is a duplicate check pad.The colour of the check pad may be pink or white ,but generally pink.
When the wine order is taken it is written in duplicate.The wine services staff must remember to fill in the four items of information required , one in each corner of the check.

* Table number or room number.
* Number of covers.
* Date
* signature

SSB (Lost and found property)

The procedures of lost and found property are;

*SSB has its own system that is something that different.
* I learned the system is that the team leader of that cleaner must take the property that is found
and give it in at SSB.

These details must be written on the packet that it is in or on a pieces of paper and in the packet
and all the details must be filled in a the lost and found property.

#Date of found property.
#Place where property was found.
#Name of person whom found it.
#Description of the item.
#Sign of the team leader.

The longest the lost property is kept is 3 months and 6 months.

If the guest identify the lost property.If they would like as to post it we will charger
them according to the size.Bank details are given.Before the parcel is sent we need prove
of payment that can be sent by fax..

If not identify by anyone then it is given to the cleaner that found.This system is there so that the cleaner is honest and does not steal.

Reception -Seurity Practices

Emergency Key- 0pens all the guestrooms even if they are double locked or not.

Grand Master Key-Is the key that is used or can be used for the whole resort.

Master Key-Opens all the rooms ,department if they are not double locked.This key is only by
the head of the department.

Guestroom Key-is only used for the guestrooms to open that if the rooms are not double
locked.

Floor master Key- The supervisor has the key.The supervisor that is on duty.


Section Key-e.g if you working at the cocktail bar then you will have the till keys and the keys
to open the fridges also.

I have understand that a resort and a business must have a system for key it us very important.
If you on duty then you must take responsibilities of the duty that is given to you.e.g keep your till keys safe do not give it to anyone even if it is one of your colleagues.Make sure that you dont leave your keys anywhere keep it with you and make sure that it is kept safe.

Miantain Appearance (F&B)

A persons appearance is the image of the place and department where you working.On duty a persons appearance is very important one must be neat and tidy while working with guest.

Protective cloths-Every department gas a certain uniform and shoes.e.g Reception Normal sondela uniform and shoes that are professional.
e.g Kitchen chef uniform and very protective shoes that must be comfortable also.

I have learned that it is important maintain a good appearance when in duty and if wearing the company uniform.The uniform and the persons that is wearing it is the image of the business that can leave a positive or negative impression.

Hygiene at work(F&B) Food Posioning

Food poisioning is a medical condition caused by eating contaminated.Careful consideration should be given to all aspect of hygiene.as we work with perishable food items ,health and also the fellow staff .

I have learned what uniform should wear in the kitchen when working there.I know that hygiene is important because it plays a role in the kitchen and the staff in the kitchen that is working with the food and severing the food aswell.


In the kitchen it is important that all the food is kept in diffrenet containers and is not left open for contamination that is easly caused well working with food.We as students and staff that work in the kitchen and resturant sholud be aware of the situation and remember tha we arre working in a 4 star.Try and keep the hygenie of the the resurant and the kitchen.


Examples of the food poisoning.

Salmonella-is one of the most common causes of food posioning and is brought into the
kitchen on poultry,meat,fishs,shellfish.
un-pasteurized milk and eggs pariculary if the shell are cracked.

Clostridium perfringens-is often present on raw materials and unwashwed vegetables.

Compylobactar enteristis- is a common food bone disease that usally enters the kitchen
on a raw poultry.

CONTAMINATION IN SERVICES OF (F&B)

Biolgical-(bacteria,parasites,viruses)
Chemicals-(clearners,santitizer,additive)
Physicals-(glass,metal)

FOOD CONTAMINATION is when something makes the food inedible or can causeillness when consumed.Contamination is nit neccessaril obvious or visible.

I have learned that a person should not eat food that is two to three days late.Becareful of what you eat.Beaware of the place and the food that you eat and also how it is perpare,