MR.MBISE AANZA NA SARE YA 1-1

Goli lililofungwa na Suleima Khatib (weiter)  katika dakika ya 2 ya mchenzo lilieweka mbele vijana wa Mr Mbise (Serena Hotel kwa takribani  dakika 36 kabla ya Bakari (store) kuwasawazishia vijana wa Marumaru Hotel dakika ya 37 na kufanya matokeo  ya mtanange huo kamalizika kwa  1-1.

Mchezo huo wa kirafiki uliochezwa Novemba 18,2018 katika uwanja wa Malindi -Zanzibar  majira ya saa 10:30 jioni na kuhudhuriwa na mashabiki 

Vijana wa Serena Hotel

wachache  ulichezeshwa na mwamuzi Sasinyo na kuumudu vyema mtanange huo.

MASOMO KWA WOTE

 Kituo cha N&D Utalii College of Tourism kinatoa huduma ya kufundisha masomo ya Hoteli na Utalii  kwa ngazi ya cheti kama vile Mapokezi,Mapishi,Usafi wa Vyumba,Uhudumu,Lugha,Computa na mengineyo kwa gharama nafuu.

Kituo kinapatikana Matarumbeta Mtundani mkabala na Kinamama Maskani njia iendayo Jang'ombe karibu na kwa Mh Chimbeni.

Tafadhali wasiliana nasi kupitia namba zifuatazo:-
 +255 777 422709 au +255 625 888 000.

Wanafunzi wa N&D wakiwa makini kusikiliza melekezo kutoka kwa moja  ya wafanyakazi wa hoteli walipokuwa katika  yasafari ya mosomo

N&D UTALII COLLEGE OF TOURISM

Wanafunzi wa N&D Utalii College of Tourism wakiwa darasani kusikiliza moja kati ya mada walizokuwa wanasomeshwa na Mwalimu wao

Walimu wa N&D Utalii College of Tourism wakijitayarisha na darasa la mapishi

Hawa ni baadhi ya wanafunzi wakiwa katika moja ya safari zao za masomo katka moja ya Hoteli  Zanzibar

N&D UTALII COLLEGE OF TOURISM

Hivi ni miongoni mwa vyakula vilivyopikwa na wanafuzi wa N&D Utalii College of Tourism iliyopo Matarumbeta Zanzibar unaweza wasiliana nasi kupitia namba za simu 0777 422709 au 0625 888000.

Wanafunzi wa N&D Utalii College of Tourism wakiwa katika mazoezi ya mapishi chuoni hapo

N & D UTALII COLLEGE OF TOURISM

Is located at  Matarumbeta Mtundani area which is nearly 3kilometer from Zanzibar Town along Jang'ombe road.

The area can be accessible by public transport via rout 507,504 from Town to Kwaboko and rout 503 from Town to Matarumbeta Mtundani.
The following are Courses:-

1. Housekeeping & Laundry
2. Food Productions & Pastry
3. Front Office Operation & Reservation 
4. Food & Beverages services
5. Tour guiding & Travalling
6. Communication Skills
7. Swimming Pool Doctor
8. Bartender 

The Courses will be starting very soon.For further information please contact us via +255 777 422 709/625 888 000.

TYPES OF SERVICE

                                                                                                                                                                       

There is a whole range of types and styles of table service used in restaurants. The serving of a meal may be carried out in many ways, depending on a number of factors: the types of restaurant, the type of customer, the time available for able meal the type of menu, and the cost of the meal

Each type of service has particular distinguishing features, although some restaurants combine two or more serving styles to suite the menu the facilities and the image of the restaurant.

The attitude of the serving staff and timetable setting or cover greatly contribute to the various services.

The main services are the guerdon service, the English service, the silver service the plate service. The French service and family service.

GUERIDON SERVICE: It is a formal and elegant type of service. The food is brought from the kitchen to the dining room on heavy silver plates and placed on a trolley called guerdon. A small sprint stove, the rechaud  is used to keep the food warm. specialty dishes are cooked at the table and food is prepared by deboning slicing and garnishing it as necessary, and served to the customer on heated plates.

The menu is a ’la carte with all the dishes individually priced. This service employs two waiters working together to serve the meal and includes the head waiter who seats the customers and the wine steward who serve the wine.

Guerdon service is the most complete form of food service and required skilled waiters able to carry out procedures, such as filleting carving and flambéing.

ENGLISH SERVICE: All food is preferred in the kitchen and arranged either on hot or cold silver plates or dishes as appropriate. It is then taken into the dining room by the waiter who serves  food on to the customers plates which are already on the table.

SILVER SERVICE: The meat or fish control of each individual dish is plated in the kitchen. The individual dishes are then taken into the dining room and put in front of the customer. While the vegetables are prepared on silver on China service dishes and saved at the table with the water.

PLATE SERVICE (AMERICAN SERVICE): All dishes are prepared and plated in the kitchen, complete with all accompaniments according to the order given to the waiters by the customers on right hand side of the customers.

FRENCH SERVICE:                The plates are placed at each cover and the food prepared on plates is presented to the customers in turn, so that they may help themselves.

FAMILY SERVICE: This type of service is used in gust hoist houses and simple hotels and is similar to the French service. Here the main course is placed in the table on a plate winner for the customers to help themselves.

WASH-UP

Organization

The wash-up is a most important service area and must be sited correctly so that the brigade can work speedily and efficiently when passing from the food service area to the kitchens. The waiter should stack trays of dirties correctly at the side-board with all the correct sized plates together, and table-ware stacked on one of the plates with the blades of the knives running under the arches of the forks. All glassware should be stacked on a separate tray and taken to a separate wash-up point.

The wash-up services area should be the first section the waiter enters from the food service area. Here he/she deposits all the dirty plates, stacking them correctly and placing all the tableware in a special wire basket or container in readiness for washing. The waiter must place any debris into the bin or bowl provided. All used paper serviettes, doilies or kitchen paper should be placed in a separate bin. The China itself may be washed by one of two main methods.

Dish washing methods

MANUAL (TANK)METHOD

The dirty china is placed into a tank of hot water containing a soap detergent. After washing the plates are place into wires racks and dipped into a second sterilizing tank containing clean hot water at a temperature of approximately 750⁰E (197⁰). The racks are left for two minutes and then lifted out and the China left to drain. It sterilized in water at this temperature the China will dry by itself without the use of drying up cloths. This is therefore more hygienic. After drying the China is stacked into piles of correct size and placed on shelves until required for further use.

MACHINE METHOD

Many of the larger establishments have washing up machines. These are necessary because of the high turnover rate of china. The instructions for use of washing up machine are generally supplied by the manufacture together with details of detergent to be used and in what quantity. These directions should be strictly adhere to. The China itself has any debris removed and is then placed into either wooden or wire racks. The racks are then passed through the machine the china being washed, rinsed, and then sterilized in turn. Having passed through the machine the China is left train for two to three minutes and is then stacked and place on shelves until required for further use As with the tank method the plates do not require drying with tea cloths.

PREPARATION FOR SERVICE

                                                              

                                                                                                                                                  

MISE-EN – SCENE: Refers to preparing the environment of the area in order to make it pleasant, comfortable, safe and hygienic, for the waiter, the restaurant is the service area. Before each service session, the restaurant should be made presentable enough to accept guests. The supervisor or team of waiters should ensure the following mis -en -scene.

1.       Carpets or floor are well brushed or hovered

2.       All tables and chairs are serviceable le

3.       Light have functioning bulbs

4.       Menu cards are presentable and attractive

5.       Others sales material are presentable

6.       Doors and windows are thrown open for some time to air the restaurant.

This should be followed by closing the windows and doors and setting the air -conditioning to a comfortable temperature

7.       Exchange dirty linen for fresh linen

8.       Table cloth to be laid on the tables

9.       Waiter flower are discarded and fresh flowers requisitions.

MIS-EN-PLACE:

Mise- en – place means “Putting in place “and is the term attributed to the preparation of a work place ultimate smooth service.

To ensure that the restaurant is ready for service the waiter make sure that his station has been efficiently prepared for service.

A station comprises of a given number of table which are attended by given team waiters

Thus, a restaurant may have several station each with the of waiters. In large restaurant each station may be headed by a captain or chef -de- rang 

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.