Transcript K3 DI FOOD & BEVERAGE Pertemuan 5 Matakuliah

Matakuliah
: V0152 / Hygiene, Keamanan &
Keselamatan
Tahun
: 2009
K3 DI FOOD & BEVERAGE
Pertemuan 5
Restaurant is the place for eating and drinking.
At hotels, restaurant is main income because almost 70% comes from this
department.
Bina Nusantara
JOB DESCRIPTIONS AT RESTAURANT
1. Serving foods
2. Serving drinks ( Bartender )
3. Serving wine ( Somelier )
4. Serving bread & butter
5. Polishing glassware, chinaware and cuttleries
6. Set Up table
7. Folding napkin
8. Mopping floor
9. Clear up table
10. And all jobs relicated to serve
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RESTAURANT SAFETY
1. The room should be designed to permit adequate passage between tables and doors,
walls and fixtures.
2. Stairways should be constructed for people who are unbalanced by heavy trays;
guard rails, safety treads, adequate lighting, ample landings, and modest risers
are necessary.
3. The most important management concern is the floor. Is should be in good repair,
especially if part of passageway is carpeted. The floor covering should be made of
material that can be easily cleaned by personnel at the time of spillage.
4. Entrance and exit doors should be marked.
5. Any changes in elevation in the floor or in passageways should be marked with a
sign and, if necessary, lighted.
6. Having created acceptable and safe working conditions, management can be
concentrate on improving the performance of service personnel.
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PERSONNEL CONSISTENTLY MAKE FIVE ERRORS
1.
2.
3.
4.
5.
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Workers do not look for potential dangers or other people before moving.
Workers are seemingly unware tht broken glass cuts.
Workers are surprised that hot foods are in hot vessels.
Workers overload trays
Workers fail to clean up or flag spills
BEHAVIOUR & HYGIENE OF FOODSERVICE PERSONNEL
DRESS PROPERLY FOR THE JOB
PROTECT FOODS FROM YOUR HAIR!
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BEHAVIOUR & HYGIENE OF FOODSERVICE PERSONNEL
•NEVER SMOKE NEAR FOODS!
•KEEP HANDS & NAILS CLEAN!
•DON’T BE A “BUTTERFINGERS”
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HANDLING OF SERVICE WARE
-
Silverware, glassware, and crockery which are touched by customer’s
lips should not be touched by service personnel.
-
When an extra piece of flatware is needed bya guest in a luxury restaurant, it should be
carried to the guest on a clean plate.
-
A large quatity of flatware should be transferred from one place to another under a
clean napkin
-
When glassware is handled, whether empty or full, the service personnel should either
use a tray or handle the glasses without touching the rims.
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REDUCE ACCIDENTS AT RESTAURANT
- Always be careful especially when holding foods and tray
- Pay attention with the guests needed
- Quick act! When something happen like glass fall, etc
- Use the right uniform, use apron, bring napkin, and always
use shoes
Bina Nusantara