Food and Bev Research
Food and Beverage Research work
1. Procedures in Stocking Silver and Chinawares
Make sure that the bowls and the rest of the chinaware are clean and dry, then before you stack one plate on the other; place a piece of newspaper or an old calender paper or a tissue paper in between them ,so that they don’t crack even if the crackle with each other, next place them in a cardboard box and place the box in the cupboard or on the top most shelf or the attic.
Clean and dry the silverware, wrap around six spoons, or forks, or tablespoon, or knifes in one tissue paper and place them in an air tight plastic bag, fill in each bag with the wrapped cutlery till it fits and then place the bag in an old shoe box etc and again shelf it.
2. Hygiene and Sanitation Practices
1. Set up and serve only the clean and sanitized glasses, cutleries, chinawares and other service equipment.
2. Equipment should not be exposed to contamination. Keep them in closed drawers or cabinets, not exposed to open air and dirt.
3. Food delivered for room service must be covered to avoid bacterial contamination.
4. All service equipment must be wiped-dry with clean wiping cloths to protect them form watermarks. The cloths used for this purpose must be segregated from other cloths and if possible color coded.
5. Handle glasses by the stem or base, cutleries by the handle.
6. Underline bowls with a plate and never serve them with the finger touching the rim.
7. Avoid touching foods and cutleries with bare hands. Use a plastic scooper for serving ice, serving spoon and fork for dishing out foods.
8. Never hold/serve the toothpick, straw or napkin with bare hands. Protect them from bacterial contamination by serving them in wrappers or in their respective dispenser.
9. When serving additional cutlery or napkin, place them in a small plate to avoid direct contact with the hand.
10. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
11. When setting
1. Procedures in Stocking Silver and Chinawares
Make sure that the bowls and the rest of the chinaware are clean and dry, then before you stack one plate on the other; place a piece of newspaper or an old calender paper or a tissue paper in between them ,so that they don’t crack even if the crackle with each other, next place them in a cardboard box and place the box in the cupboard or on the top most shelf or the attic.
Clean and dry the silverware, wrap around six spoons, or forks, or tablespoon, or knifes in one tissue paper and place them in an air tight plastic bag, fill in each bag with the wrapped cutlery till it fits and then place the bag in an old shoe box etc and again shelf it.
2. Hygiene and Sanitation Practices
1. Set up and serve only the clean and sanitized glasses, cutleries, chinawares and other service equipment.
2. Equipment should not be exposed to contamination. Keep them in closed drawers or cabinets, not exposed to open air and dirt.
3. Food delivered for room service must be covered to avoid bacterial contamination.
4. All service equipment must be wiped-dry with clean wiping cloths to protect them form watermarks. The cloths used for this purpose must be segregated from other cloths and if possible color coded.
5. Handle glasses by the stem or base, cutleries by the handle.
6. Underline bowls with a plate and never serve them with the finger touching the rim.
7. Avoid touching foods and cutleries with bare hands. Use a plastic scooper for serving ice, serving spoon and fork for dishing out foods.
8. Never hold/serve the toothpick, straw or napkin with bare hands. Protect them from bacterial contamination by serving them in wrappers or in their respective dispenser.
9. When serving additional cutlery or napkin, place them in a small plate to avoid direct contact with the hand.
10. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
11. When setting