SANITATION AND HYGIENE TO THE RESTAURANT

EMPLOYEES GUIDELINES

 EMPLOYEE PERSONAL HYGIENE

Policy: All restaurant employees will maintain good personal hygiene practices to ensure
food safety.

Procedure: All restaurant employees must:

•  Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant

          used daily.

•  Maintain short, clean, and polish-free fingernails. No artificial nails are

          permitted in the food production area.

•  Wash hands (including under fingernails) and up to forearms vigorously and

         thoroughly with soap and warm water for a period of 20 seconds:

 When entering the facility before work begins.

 Immediately before preparing food or handling equipment.

 As often as necessary during food preparation when contamination occurs.

 In the restroom after toilet use, and when you return to your work
station.

 When switching between working with raw foods and working with readyto-eat
or cooked foods.

 After touching face, nose, hair, or any other body part, and after sneezing
or coughing.

 After cleaning tables.

 After cleaning duties.

 Between each task performed and before wearing disposable gloves.

 After smoking, eating, or drinking.

 Any other time an unsanitary task has been performed – i.e. taking out
garbage, handling cleaning chemicals, wiping tables, picking up a dropped
food item, etc.

•  Wash hands only in hand sinks designated for that purpose.
•  Dry hands with single use towels. Turn off faucets using a paper towel in order

           to prevent recontamination of clean hands.

•  Change disposable gloves as often as hand washing is required. Wash hands

          before donning and after discarding gloves

 Proper Attire:

•  Wear appropriate clothing – clean uniform with sleeves and clean non-skid,

            close-toed work shoes (or leather tennis shoes) that are comfortable for
             standing and working on floors that can be slippery.

•  Wear apron on site, as appropriate.
•  Do not wear apron to and from work.
• Take off apron before using the restroom.
•  Change apron if it becomes soiled or stained.

SOP FOOD SAFETY & HYGIENE

•  Wear a hair net or cap in any food production area that completely covers all

           hair.

•  Keep beards and mustaches neat and trimmed. Beard restraints are required

           in any food production area.

•  Refrain from wearing jewelry in the food production area.
•  Only a plain wedding band is permitted.
•  No necklaces, bracelets, or dangling jewelry are permitted.
•  No earrings or piercing that can be removed are permitted.

Cuts, Abrasions, and Burns:

•  Bandage any cut, abrasion, or burn that has broken the skin.
•  Cover bandages on hands with gloves and finger cots as appropriate.
•  Inform floor manager of all wounds.

Smoking, eating, and gum chewing:

•  Smoke only in designated areas. No smoking or chewing tobacco shall occur

            inside production facilities.

•  Eat and drink in designated areas only. A glass of water or a closed beverage

           container may be used in the production area, when put out of sight.

•  Refrain from chewing gum or eating candy during work in a food production

          area.

 HAND WASHING

Policy: All food production and service personnel will follow proper hand washing practices
to ensure the safety of food served to customers.
Procedure: All employees involved in handling food must wash hands using the following
steps:
 Wash hands (including under the fingernails) and forearms vigorously and thoroughly
with soap and warm water (water temperature should be at least 100ºF) for a period
of 20 seconds.

 Wash hands using soap from a soap dispenser. Lather at least 10 seconds.

 Use a sanitary nail brush to remove dirt from under fingernails.

 Wash between fingers thoroughly.

 Use only hand sinks designated for that purpose. Do not wash hands in sinks in the
production area.

 Dry hands with single use towels or a mechanical hot dryer. (Retractable cloth towel
dispenser systems are not recommended.) Turn off faucets using a paper towel in
order to prevent recontamination of clean hands if foot pedals are not available.

 EATING AND DRINKING AT WORK

Policy: Restaurant employees will eat and drink in designated areas outside of the kitchen.
Procedure: All restaurant employees must:

 Eat and drink in designated areas only, never in the work area. Eating (with the
exception of cooks tasting foods to ensure quality) is NOT allowed in the production
and service areas. Drinking from a closed beverage container or glass of water is
permitted in production area, when placed out of sight.

SOP FOOD SAFETY & HYGIENE

 Chew gum or eat candy only in the area designated for employees to eat.

 GLOVE AND UTENSILS USE

Policy: Gloves or utensils will be used for handling all ready-to-eat foods and when there
are cuts, sores, burns, or lesions on the hands of food handlers.
Procedure: All employees handling food or utensils must:

 Wash hands thoroughly prior to putting on gloves and when gloves are changed.
Change gloves when:

•  Beginning each new task.
•  They become soiled or torn.
•  They are in continual use for four hours.
•  Finished handling raw meat and before handling cooked or ready-to-eat foods.

 Use utensils, such as deli-tissue, spatulas, or tongs, as an alternative to gloves.
 Cover cuts and sores on hands, including fingernails, with clean bandages. If hands
are bandaged, clean gloves or finger cots (protective coverings) should be worn at all
times to protect the bandage and to prevent it from falling into food.

 SERVICE HYGIENE STANDARDS

Policy: All food will be served in a manner to ensure food safety.
Procedure: Employees involved in the service of food must observe the following
procedures:

Cleaning and sanitation:

•  Before food is placed in service area clean on around the service area, using

             warm soapy water and designated clean cloths Thoroughly rinse after
             washing.

•  Sanitize on and around the service area, using an approved chemical sanitizer

          at proper concentration.

•  Wipe down area as needed throughout service with cloth stored in sanitizing

            solution away from food.

•  Cloths used for cleaning food spills should not be used for anything else

Service utensils/service ware:

•  Store utensils properly, with the handle extended above the container, or on a

          clean, sanitized food-contact surface.

•  Use serving utensils with long handles to keep hands away from the food

           item.

•  Clean and sanitize utensils before using.
•  Use separate utensils for each food item.
•  Handle glassware and dishes properly; so hands are not in contact with

           surfaces that will be touched by food or patron’s mouth.

•  Hold flatware and utensils by the handles.

Practice good personal hygiene:

•  Wash hands before handling place settings or food.
•  Never touch cooked or ready-to-eat foods with bare hands. Always use gloves

          or utensils.

•  Never touch food with bare hands. Serve with tongs or gloves

NOTE: Sanitation and hygiene are a predominate criteria for a guests choice of a restaurant .A guest is particular about hygienic food and the cleanliness of the enviroment.

IMPORTANCE OF F&B DEPARTMENT IN A HOTEL

by Redcarpet Academy

Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc.

Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be:
Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc

Food & Beverage Outlets are divided in to the following categories:

1. Restaurants: Restaurants are places where Food & Drink is served.

There are various types of Restaurants:

All Day Dining Restaurants: They are usually called as Coffee Shop or Cafe in Hotels. They are usually big in size with many Covers (seats), compared to other Restaurants in the same Hotel. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the morning to Lunch in the afternoon to Dinner in the evening.

Fine Dining Restaurants: Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve. The emphasis being on fresh ingredients and natural flavors or on the type of Cuisine served, or both. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet.

Speciality Restaurants: These are Restaurants which usually have a type of National or Regional Character or Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc. In some Hotels they do also sometimes have Multi Cuisine Specialty Restaurant, which literally means that Restaurant serves cuisine from more than one country, or the dishes on the Menu at that Restaurant has Food Specialties from many different countries.

2. Lounge: Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks in comfortable and cozy seating in relaxed surroundings. There are many kinds of Lounges ranging from a Lounge in a Lobby, Cocktail Lounge and Cigar Lounge to Executive and Club Lounge on special Floors.

3. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. There are various kinds of Bars ranging from Formal bars to Club Bars, Pubs, Pool,Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more.
4. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers are large. Security is an important aspect in these operations. Music and entertainment can range from DJ to live bands playing.

5.Room Service/In Room Dining: Room Service, also known as In Room Dining .It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort.

6. Meeting and Conference Rooms: Meeting and Conference rooms together with Ball Rooms come under the Banquets & Conference section. They are a great source of Revenue in Food & Beverage Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel.

7. Ball Rooms: These are large Function Rooms which are primarily used for Functions and Weddings. The Staffing ratio of Full Time Staff in this section is very less as the Function and Wedding Business can sometimes be seasonal and extra staff is usually filled in by the use of Casual Staff. This Section is the most Dynamic section in Food & Beverage with the Conference Section, which is more physically demanding and creatively oriented.

8. Delicatessen: Delicatessen or Deli is a place where guests can buy fresh produce ranging from Freshly Baked Bread, Cold Meat, Fresh Salads, Cakes, Home Made Ice creams and light and healthy drinks.

9. Others: There are many other Food & Beverage outlets ranging from Fast Food Outlets to Food Courts to Snack Bars which are usually stand alone or in a shopping centre.
Career in Hotel Industry:

With the growing demand for well-trained professionals in Indian hotel industry, it has become mandatory to receive formal training in the hotel industry.

Apart from the professional degree, the hotel industry places great emphasis on excellent communication skills, good presentation skills, good listening skills, teamwork skills etc. India’s hotel industry is thriving due to an increase in business opportunities and foreign and domestic tourism

Employment and Advancement:

One of the major challenges faced by the industry at present is of staff turn over. The need is for a team of people who can dedicate their talent in the industry and to enjoy their work.

Food and beverage servers are employed in restaurants, coffee shops, bars, clubs, hotels and other retail eating  and drinking establishments. There are more part-time positions in this occupation than there are in most occupations, and most food and beverage servers are young. Experienced food and beverage servers can move to better paying jobs in larger and more formal food establishments.

Food and beverage servers’ duties vary considerably from one type of establishment to another. In fast food outlets, they often work behind counters and use computerized systems to take orders and tabulate bills. In coffee shops and cocktail lounges, they provide quick and efficient service for customers seated at tables. In formal dining establishments, they carefully observe established rules of service and etiquette, and pace the meal according to customer preference.

In general, however, food and beverage servers:

• prepare tables or counters for meals
• stock the service area with supplies (for example, coffee, glassware)
• greet customers, present menus and help customers select menu items
• inform customers about daily specials
• record orders and place them with the kitchen and bar
• pick up and serve orders
• check that customers are enjoying their meals and correct any problems
• suggest and serve desserts and beverages
• clean and reset tables
• tabulate and present bills for payment.

Attributes of a professional Food and Beverage server:

Personal Characteristics:

Food and beverage servers need the following characteristics:

• the ability to serve customers cheerfully, courteously and efficiently
• good organization and multi-tasking skills
• good health
• good grooming
• the ability to work as part of a team
• the ability to work with little supervision
• good verbal communication skills and sensitivity to customer needs
• the ability to work calmly under pressure.

Other requirements depend on the environment in which the server works. For example, serving in a coffee shop or cocktail lounge requires the ability to remember many orders and move very quickly.

Food and beverage servers should enjoy having clear rules and organized methods, working with people, and working with tools and equipment.

Food and beverage servers who serve liquor must be at least 18 years of age. In formal dining rooms, food and beverage servers also must:

• know proper food service etiquette
• use the correct terminology and be able to answer questions about wines and other beverages be able to prepare tableside dishes (for example, flambe) at the customer’s table if required.