Stewarding DepartmentStewarding Department

Cleaning Science and Stewarding is a very vital part of any F& B Cleaning Science and Stewarding is a very vital part of any F& B operation.operation.

It involves:It involves: being familiar with all machines, equipment, and materials used in being familiar with all machines, equipment, and materials used in

cleaningcleaning being familiar with all utensils used for serving and preparing foodbeing familiar with all utensils used for serving and preparing food ability to properly use washing machines and utensilsability to properly use washing machines and utensils knowing how to set up and use a cleaning station in back areaknowing how to set up and use a cleaning station in back area knowing about stewarding department in a hotelknowing about stewarding department in a hotel Understanding the hygienic standards of cleaning before, during, Understanding the hygienic standards of cleaning before, during,

and after food operations, and personal hygiene.and after food operations, and personal hygiene. knowledge of cleaning definitionsknowledge of cleaning definitions using the most efficient techniques to clean and organize all dining using the most efficient techniques to clean and organize all dining

and kitchen areasand kitchen areas the knowledge of different kinds of waste and recycling conceptthe knowledge of different kinds of waste and recycling concept

StewardingStewarding:: It is a process which takes place in kitchens and service It is a process which takes place in kitchens and service

areas.areas. Stewarding is not only about cleaning and washing Stewarding is not only about cleaning and washing

dishes, but it is a system which expands from the dishes, but it is a system which expands from the moment of deciding which glassware, chinaware, and moment of deciding which glassware, chinaware, and utensils are to be purchased, to the process of storing, utensils are to be purchased, to the process of storing, handling, and making inventory on regular basis. handling, and making inventory on regular basis. Stewarding department is responsible for the cleanliness Stewarding department is responsible for the cleanliness and hygiene of the establishment; it is also responsible and hygiene of the establishment; it is also responsible to meet government standardsto meet government standards

In the kitchen operation the stewarding also involves the In the kitchen operation the stewarding also involves the storage and handling of food supplies.storage and handling of food supplies.

The HierarchyThe Hierarchy

Executive Steward

Shift Steward

Steward

Stove Cleaner

Garbage Collector

Stewarding DepartmentStewarding Department

Executive stewardExecutive steward: Responsible for the : Responsible for the over all activities of stewarding. Usually over all activities of stewarding. Usually involved in planning and budgeting for involved in planning and budgeting for materials needed for F&B Dept.materials needed for F&B Dept.

Executive Steward works directly and Executive Steward works directly and takes orders form Executive Chef and takes orders form Executive Chef and F&B ManagerF&B Manager

Shift StewardShift Steward: Responsible for : Responsible for supervising everyday activities, and supervising everyday activities, and ensuring a smooth running of operationsensuring a smooth running of operations

Reports directly to Executive stewardReports directly to Executive steward

StewardSteward: Responsible for operating : Responsible for operating washing machines and cleaning all washing machines and cleaning all utensils utensils

Also in charge of refills of chemicals Also in charge of refills of chemicals

Stove CleanerStove Cleaner: Ensures cleanliness of : Ensures cleanliness of all F&B production equipment such as all F&B production equipment such as stoves. stoves.

Garbage CollectorGarbage Collector: In charge of : In charge of regularly collecting garbage, and refilling regularly collecting garbage, and refilling garbage bags. In charge of recycling and garbage bags. In charge of recycling and cleanliness of garbage collection areas cleanliness of garbage collection areas and machines.and machines.

Equipment in StewardingEquipment in Stewarding

Dishwasher MachinesDishwasher Machines

GlasswareGlassware::Always use good quality glasses. Always use good quality glasses. Reasonable priced ones. Reasonable priced ones. The basic rule is to use colorless glasses The basic rule is to use colorless glasses so they will not affect the color of so they will not affect the color of beverage served in them.beverage served in them.StorageStorage: must be stored in single rows, on : must be stored in single rows, on a plastic mattress, and upside down to a plastic mattress, and upside down to prevent dust settling in them.prevent dust settling in them.

ChinawareChinaware: : It includes the plates and ceramic materials used. Chinaware is It includes the plates and ceramic materials used. Chinaware is

made of clay, and strengthened by the addition of aluminum.made of clay, and strengthened by the addition of aluminum. Plain white chinaware is the most commonly used. However some Plain white chinaware is the most commonly used. However some

decoration might be added to it, specially the logo.decoration might be added to it, specially the logo.

Storage: they should be stored in piles. Not more than 24 in Storage: they should be stored in piles. Not more than 24 in each pile to avoid tipping.each pile to avoid tipping.

When not used; it is better to cover themWhen not used; it is better to cover them To get better price of chinaware one should:To get better price of chinaware one should: -order quantities to get discounts-order quantities to get discounts -Choose simple designs-Choose simple designs

TablewareTableware:: Flatware: denotes all forms of forks and spoons in F&B operationFlatware: denotes all forms of forks and spoons in F&B operation Cutlery: knives and other cutting equipmentCutlery: knives and other cutting equipment Hollowware: any items made form silver apart from the ones above. Hollowware: any items made form silver apart from the ones above.

e.g. tea pots, milk jugs, oval flats,etc.e.g. tea pots, milk jugs, oval flats,etc. Storage: cutlery and flatware must be stored neatly by family in Storage: cutlery and flatware must be stored neatly by family in

drawers. It must always be polished after washing and before set drawers. It must always be polished after washing and before set up.up.

When buying flatware we must take into consideration:When buying flatware we must take into consideration: -the quality we need-the quality we need -the type of menu-the type of menu -seating capacity and turnover-seating capacity and turnover -possibility of damage and loss-possibility of damage and loss

ConclusionConclusion

Store tableware and utensils at least 15cm off Store tableware and utensils at least 15cm off the floor, and keep them coveredthe floor, and keep them covered

Clean and sanitize drawer and shelves before Clean and sanitize drawer and shelves before clean items are storedclean items are stored

Store glass and cups up side down on a cleaned Store glass and cups up side down on a cleaned and sanitized shelf or rackand sanitized shelf or rack

Store flatware and utensils with handles upStore flatware and utensils with handles up Keep the food-contact surface of stationary Keep the food-contact surface of stationary

equipment covered until ready to use equipment covered until ready to use