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,

EMPLOYEES RESPONSIBILITIES(F&B)

Employees hvae legal obligations to ensue a safe and haelthly workplace.As an employee ,you have right, and you have responsiblities for you own well being and that of your colleagues.


RESPONSIBITILIES;


Your most important responsiblities as an empoyees are;

#Take care of your and other health and safety in the workplace.
#If possible avoid wearing jewelleryor lose clothing if operating with machinery.
#Make sure that your guest,staff must be in a safe working and visiting environment.

EMPLOYERS RESPONSIBILITIES(F&B)

Employers have Responsibilities for the healthy and safety for their employees,they are also responsibile for any visitors to thier premisies such as customers,suppliers and general public.

If you have concern aboutyour health and safety at work;

You should first of all discuss your concens with youe employer or immediate boss.Your company may have s safety representative,who might be your first point of contact.

Safe use and handing of dangerous substances(F&B)

Cleaning materials and other dangerous substances should be used according to the manufactures Guidelines.All materials should be clearly labeled and stored in a locked area separate from food items.

All chemicals that we used were correctly labeled that were Sanitiser and multi-purpose.The were also in the correct container(Spray bottles)

I have learned that every chemical that you use ,you must first know how to use it and when as well.one must also know the effect of the chemicals that there use.I also learned that before you wipe off sanitiser of the area you spray i must be there for at least 60 seconds.

It was interesting evaluating the Bra ,Coffee station,Restaurant and the scullery.I have learned to evaluate a place and after that make the place right or clean t.

FIRE AND SAFETY(F&B)

Fires can be caused by many avoidable incident like blocked extraction system,loose wiring ion equipment ,water coming into contact with open wires, incorrect storage of chemicals ,guest and staff negligence.


In order fora fire to start and remain buring three main elements are necessay-


1.FUEL
2.SOURCE OF IGNITION
3.OXYGRN

As soon as one of the mentioned three items is removed the fire caanot exist and will likely die.


Carry out procedures in event of a fire.

1. Remain clam
2.Do not run or panic
3.Turn off the major power supply in the event of an electrical fire.
4.Raise the alarm.
5.Ask for assistance and help from colleagues ,guest or staff.
6.Do not use elevators.
7.Use the correct fire extinguisher for the appropriate fire.
8.Follow emergency signs and exists.
9.Do not return to collect personal belongings.
10.Assist guest and fellow workers as far as possible.


Use of portable fire extinguishers

1.WATER-RED
2.FOAM-CREAM
3.CARBON DIOXIDE(CO2)-BLACK
4.DRY POWDER-BLUE
5.HALON-GREEN

*Be sure to use the correct fire extinguisher for the correct fire type.
*Familiariza yourself with the fire escape and fire fighting equipment in
any establishment that you work in.


Fire Extinguishers Fighting Small Fires
These devices can put out or contain small fires, but only if you know how to use them. Before even considering using a portable extinguisher, make sure you have access to a clear exit. Also ensure that you are using the right extinguisher for the type of fire you are trying to put out. Look for these symbols on the label:

Type A - Ordinary Combustibles
These include common household items such as paper, wood and cloth.
Type B - Flammable Liquids
Gasoline, cooking oils or fats, oil based paint and kerosene are just some of these.
Type C - Electrical Equipment
Wall outlets, power cords, small and large appliances, wiring and fuse boxes fall under this category

It is important to know your extinguishers and how are there used!!!!

PESONAL HYGIENE(F&B)

In Food and Beverage service industry ,oine works indirectly and directly with guest, their food and also their health and well being.Therefore ,apart from providing guest with personalized service ,Food and Beverage service staff must ensure that they are clean ,presentable and handle guest Food and Beverage item with greatest care.

1. Hands should at all the time be clean,free from dirty and washed regularly.
2.Unifrom should be clean and washed sfter shift worked.
3.Long hair should be tied up in a hair net.
4.Very little make up or no make up.
5.Excessive perfume sholud be avoided.
6.Hands sholud be washed before and after handing food,smoking,touching your face or any
body parts,returning from the toilet,handing chemicals.
7.Cuts and grazes should be covered so that it does not come into contact with theFood and
Beverage items.
8.Very little jewerly or no jewerly.

BUSH COOKING AT TAMBUK (24 March 2010)

We given a mystery basket that had vegetables,Rice,fish and chicken.We our self's had to make a 3 course meal for the natural conservation student at tambuk we were provided with a table and we were allowed to take the equipments that were needed.

We started coooking from 4 clock till 5.30 pm. we just during that time is started to rain and we just carried on cooking.I myself for the first time was cooking in the rain and got nervous but really enjoyed it alot.

MENU

STARTERS - Old English style fish severed with a medley
of vegetables complimented.

MAIN COURSE - Indian style chicken curry lined on a
bed of rice.Salad with different ingredients.

I was marked bu Chef Errol and the other two chefs.
The mark i receive was 79 percent. It was something
totally different for me i had a great opportunity that
was given to me and a great experiences.

EGG FLORENTINE (23 March 2010)

EGG FLORENTINE

Ingredients:

• 1 package (10 ounces) chopped frozen spinach
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 cups half-and-half
• 8 eggs, poached
• salt and pepper to taste
• grated Parmesan cheese or shredded mild Cheddar cheese

Preparation:

Cook spinach according to package instructions.
Prepare white sauce. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly.

Place spinach in a lightly buttered shallow baking dish. Arrange cooked, drained eggs over the top of the spinach then pour white sauce over eggs. Sprinkle with salt, pepper and cheese. Bake eggs at 400° for 2 to 3 minutes, until cheese is melted and lightly browned.
Recipe for eggs serves 4.

MEET THE MANGEMENT DINNER

Our first event Meet the Management . The dinner was prepare by the hotel and lodge student.Everything we made in the training kitchen.All the HOD(Head of Department) was there and all the Academy management.

We had specially three tables that were prepared for all management with there names and a small little gift that was given to them to thank them for taking out time and attending our event.

The event was a success.The management liked everything specially the food.A picture of the Hotel and Lodge management.Nico,Chery,Natalie,Kerenels,Lana, and myself Sumaya in our uniforms.

SSB-Sondela Share Block

SSB is incharger for all the laundry of all the Chalets.All the chalets have a file of there own with all the information and reciept.The four different chalets are:

MAHKATO

MAROELA

KAREE

ACACIA

SSB is also in charger for the Wildlife center,Guesthouse,students houses girls and boys.

There different working hours for SSB. 76 LADIES work at SSB and 15 boys at maintenance SSB.

Every morning SSB receive a E-mail from reception that is called a Arrival list that is provide with all the information about the all the chalets which ones are in House,Arriving and departing.That list is checked and then entered in the file for arrival list.

Jan every morning pick up all the towels from SSB for the farmyard pools and maroela pools that is for the guest to use.

First cooking method

Blanching- We learned which vegetables are boiled in hot water and which are boiled in cold water.

I blanched spinach.We ues the same spinach for the white sauce.I blanch spinach and when you want to blanch vegetables you only blanch for about 3-5 minute.Then you shock it in cold water.

Welcom to the trainig kitchen

The first time i enter the kitchen i said wow it is a small kitchen that has 6 stations and the chef station.There is a store room with a fridge and all the necessary things that we need.At all the stations there are three different chemical that we use dairy.That is multi-purpose,stanterlizer,oven oil.It is necessary to know what there are use for and when to use what.This is a picture of the chemicals that we use daily.

We start with the cleaning the kitchen (hygiene,safety at work).Everyone of us got a stations and the equipment that is needed in a kitchen. Hygiene is very important specially in the kitchen because we make food in the kitchen that children,Adults,Teenagers if anything goes wrong there are many people that will get sick.Bacteria is something that speard very fast that will become food poison.Being clean as a person and when working in the kitchen is very important.


I have learned alot and the basic in cooking i have also learned the right names of the equipment.We work together and enjoy yourselfs.

The main kitchen

Saturday the 13th i worked at the main kitchen,I did mise en place that means literally prepare before time.I had to roll fork and knifes in a sueviets and put a small sticker of sondela.I had filled all the empty bottles in the kitchen of all the sauce.




As i was done then i decide that i willl go and help the waiters outside because it was gettig very busy i picked up all the dirty dishs and empty glass,and the empty cans.