Operation in Food And Beverage

Department during the service

Opening routine duties in BAR before service

 Switch on the Bar lights, display lights, glass wash machine and plug in all bar
electronic equipment i.e. (Blender, Swirl Machine etc.)

 Read and check the Log book hand over notes and requisition book.

o Check the Bar counter, sink, utensils and fridge.

o Clean up spills with the damp cloth, followed by a dry cloth. Do not user a linen
napkin to clean up spills. Use only designated cloths or cleaning towels.

 Report stained or damaged upholstery or carpeting to Housekeeping / Maintenance

department.

 Move and adjust tables and chairs as needed.

 Ask the housekeeping department to vacuum the BAR lounge thoroughly.

 Wipe all tabletops with a damp cloth and sanitizing solution followed by a dry cloth.

If the BAR uses table top candle lamps:

 Place a new candle in each candle lamp as needed, or refill lamps using liquid fuel.
Make sure that wicks are in good condition.

 If the lamp uses gas, then make sure there are no open flames near you while you
are filling lamps.

 Brass and silver rims of the lamps has to be polished if necessary.

 Check flower arrangements and make sure the vases are clean and flowers and
greenery are fresh and neatly arranged.

 If the hotel uses artificial flower arrangements then, make sure that they are free
from dust.
 Adjust the drapes and blinds. Make sure that they are hanging neatly. If required
adjust them to get the best appearance.

 If there is any food residue or stains on the drapes and inform Housekeeping
immediately so they can do the required cleaning / replacements.

 Place clean ashtrays on tables in the smoking section. Place a fresh, closed book of
matches in each ashtray.

 Check all billing stationary, equipment, POS terminals and printers are in place and
working properly.

 Set up the Bar counter, displays, tent cards, tissues, Bar table mats, display and
pouring bottles, speed rail.

 Pick up all stocks that had been requested yesterday.

 Clean and wipe all the new stocks and replenished the fridge, store cabinet. Always
follow F.I.F.O. Standards.

 Clean and wipe all the glasses “No water spot should be visible”

 Re wipe all the bottle displays, wine rack, draught taps etc.

 Prepare your garnishes, fruits and refill your Bar organizer.

 Make the opening inventory so you can double check the availability of your stocks
and expiration.

Re check all your routine/checklist/endorsement book and you’re ready for operation

First In, First Out (FIFO)

What Is First In, First Out (FIFO)?
First In, First Out, commonly known as FIFO, is an asset-management and
valuation method in which assets produced or acquired first are sold, used, or
disposed of first. For tax purposes, FIFO assumes that assets with the oldest
costs are included in the income statement's cost of goods sold (COGS). The
remaining inventory assets are matched to the assets that are most recently
purchased or produced.
How First In, First Out (FIFO) Works
The FIFO method is used for cost flow assumption purposes. In
manufacturing, as items progress to later development stages and as finished
inventory items are sold, the associated costs with that product must be
recognized as an expense. Under FIFO, it is assumed that the cost of
inventory purchased first will be recognized first. The dollar value of total
inventory decreases in this process because inventory has been removed
from the company’s ownership. The costs associated with the inventory may
be calculated in several ways — one being the FIFO method.

KEY TAKEAWAYS

 First In, First Out (FIFO) is an accounting method in which assets

purchased or acquired first are disposed of first.
 FIFO assumes that the remaining inventory consists of items purchased
last.
 An alternative to FIFO, LIFO is an accounting method in which assets
purchased or acquired last are disposed of first.
 Often, in an inflationary market, lower, older costs are assigned to the
cost of goods sold under the FIFO method, which results in a higher net
income than if LIFO were used.

Example of FIFO

Inventory is assigned costs as items are prepared for sale. This may occur through
the purchase of the inventory or production costs, through the purchase of materials,
and utilization of labor. These assigned costs are based on the order in which the
product was used, and for FIFO, it is based on what arrived first. For example, if 100
items were purchased for $10 and 100 more items were purchased next for $15,
FIFO would assign the cost of the first item resold of $10. After 100 items were sold,
the new cost of the item would become $15, regardless of any additional inventory
purchases made.

The FIFO method follows the logic that to avoid obsolescence, a company would sell
the oldest inventory items first and maintain the newest items in inventory. Although
the actual inventory valuation method used does not need to follow the actual flow of
inventory through a company, an entity must be able to support why it selected the
use of a particular inventory valuation method.

Special Considerations

Typical economic situations involve inflationary markets and rising prices. In this
situation, if FIFO assigns the oldest costs to cost of goods sold, these oldest costs
will theoretically be priced lower than the most recent inventory purchased at current
inflated prices. This lower expense results in higher net income. Also, because the
 newest inventory was purchased at generally higher prices, the ending inventory
balance is inflated.

FIFO vs. Other Valuation Methods

LIFO
The inventory valuation method opposite to FIFO is LIFO, where the last item
purchased or acquired is the first item out. In inflationary economies, this results in
deflated net income costs and lower ending balances in inventory when compared to
FIFO.

Average Cost Inventory

The average cost inventory method assigns the same cost to each item. The
average cost method is calculated by dividing the cost of goods in inventory by the
total number of items available for sale. This results in net income and ending
inventory balances between FIFO and LIFO.

Specific Inventory Tracing

Finally, specific inventory tracing is used when all components attributable to a
finished product are known. If all pieces are not known, the use of any method out of
FIFO, LIFO, or average cost is appropriate

Greeting guest upon arrival

Appropriate greetings:

Address them with the appropriate greeting for the time of, as follows:

00.00 –  11.59 - “Good morning” 

12.00 –  17.59  - “Good afternoon”   

18.00 –  23.59  - “Good evening”           

Waitress / Waiter:

 Welcome the guest(s) with a smile.

 When the guest has been seated by the hostess, approach the table and welcome
her/him with a smile.

 Greet guests as soon as they are seated.

 Introduce yourself by name. Eg: Welcome to (Name of the property/restaurant). I’ am
James, your Waiter / Cocktail server etc.

 Tell guests about the specials. The hostess leaves the table by saying to the guest;
“Enjoy your meal, Madam/Sir/Ladies and Gentlemen”.

 Guest Farewell Greeting in Restaurants

 Check if the guest has taken all her/.his belongings. If not, discreetly attract the
attention of the guest to the forgotten item.

 Accompany the guest to the entrance of the restaurant and thank him, by saying
Thank you for dining at (name of Restaurant).

 Tell him we are looking forward to welcoming him/ her by saying , Wish to serve you
again or Hope to serve  you again soon.

 Suggestive selling is a sales technique where an employee asks a customer if they

would like to include an additional purchase or recommends a product which might
suit the client

Clear Table during service

Table Clearing:

 A table that is not properly cleared can easily create a bad impression. One should
strive towards having as few items on the tables possible.

 Wait to clear glasses and plates until more than one guest at a table is finished, so
guests who are still eating or drinking do not feel rushed.

 For removing equipment from the table, the same service rules apply as for serving
the items.

 When a glass or bottle is empty (and there is no refill) they must be removed
immediately.

Workplace Sanitation
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria
can grow on unsanitary surfaces and then contaminate food. Just because a work surface
looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a
work area before starting to prepare food.
 Cleaning Procedures and Schedules

Cleaning with soap and other detergents is just one step of the cleaning procedure. It is also
necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill
any bacteria or other pathogens. Only a sanitizer will kill bacteria and ensure the area is safe
for food preparation. Leading sanitizers used in the food service industry are chlorine
solutions (bleach), quaternary solutions (quats), and iodine. Use these materials according to
the manufacturer’s instructions that accompany the product and that are found on the material
safety data sheet (MSDS) using the appropriate personal protective equipment.

A sanitation plan is important in any food service preparation area. It ensures that all surfaces
are cleaned on a regular basis and reduces the risks of transferring bacteria or other pathogens
from an unclean surface to clean equipment such as cutting boards or tools. A sanitation plan
has two components:

1. A list of cleaning and sanitizing agents or supplies with instructions on their safe use and
storage
2. A cleaning schedule, outlining how each item needs to be cleaned, who is responsible, and
how frequently it happens

Figure 5 shows a sample daily and weekly cleaning schedule for a restaurant.
Figure 5. Sample Cleaning Schedule

Daily Cleaning Schedule. Date: ______________

Supervisor
Item Frequency Method Responsibility
initial

1. Lock out machine (unplug) and

remove attachments and bowl. Send
through dishwasher.
2. Wash down all surfaces with a clean
 Prior to use if
cloth immersed in clean warm water
mixer not used in
and detergent.
previous 2 hours
Upright  Immediately after 3. Wipe down all surfaces with a second Pastry cooks ________
mixer use when finished clean cloth immersed in sanitizing
task solution (100 ppm chlorine or 28 mL
bleach per 4.5 L water).
4. Allow to air dry prior to reassembly
and next use.

Meat  Prior to use if 1. Lock out machine (unplug) and set Garde manger ________
slicer slicer not used in slicer to zero.
previous 2 hours 2. Remove blade guard. Send through
 Immediately after dishwasher.
use when finished
3. Carefully wash down all surfaces
 with a clean cloth immersed in clean
warm water and detergent.
4. Carefully wipe down all surfaces with
task a second clean cloth immersed in
sanitizing solution (100 ppm chlorine
or 28 mL bleach per 4.5 L water).
5. Allow air dry prior to reassembly and
next use.

Weekly Cleaning Schedule. Date: ______________

Supervisor
Item Frequency Method Responsibility
initial

1. Remove food from shelves one shelf at a

time. Store rolling rack in dry storage
while cleaning shelf in place.
2. Wash down all surfaces with a clean
cloth immersed in clean warm water and
detergent.

Dry  Monday after 3. Wipe down all surfaces with a second Grill cook ________
storage dinner service clean cloth immersed in sanitizing
solution (100 ppm chlorine or 28 mL
bleach per 4.5 L water).
4. Allow to air dry prior to replacing food
on shelves.

1. Remove food from shelves one shelf at a

time. Store rolling rack in cooler while
cleaning shelf in place.
2. Wash down all surfaces with a clean
cloth immersed in clean warm water and
detergent.
Reach-in Tuesday after
3. Wipe down all surfaces with a second Garde manger ________
freezer dinner dervice clean cloth immersed in sanitizing
solution (100 ppm chlorine or 28 mL
bleach per 4.5 L water).
4. Allow to air dry prior to replacing food
on shelves.

Dishwashing Procedures
Effective dishwashing ensures that all equipment is sanitary and ready for use when required.
Using soiled or dirty china is not only dangerous, but it will tell customers that the operator as
little or no regard for customer safety. Table 2.5 shows the proper procedures for both manual
and automatic dishwashing.

Before washing, scrape dishes and pre-soak any items with hard to remove residue. Then
follow the procedure in Table 5, depending on whether you are using a high- or low-
temperature dishwasher or you are washing dishes manually.

Table 5. Dishwashing procedures

Low-temperature
High-temperature
Step Manual dishwasher or glass
dishwasher
washer

Use a commercial detergent and Wash cycle must reach at Wash cycle must reach at
Wash
45°C (113°F) water. least 60°C (140°F). least 60°C (140°F).

Warm or cold rinse cycle

Rinse Rinse in clean hot water. Hot rinse cycle.
with sanitizer.

Sanitize for 2 minutes with an Final rinse must have

Rinse cycle must reach at
approved sanitizing solution (50 concentration of 50 ppm
Sanitize least 82°C (180°F) for at
ppm chlorine or 12.5 ppm chlorine or 12.5 ppm
least 10 seconds.
iodine). iodine.

Drain boards should be Drain boards should be

Drain boards should be sanitized and sloped for sanitized and sloped for
sanitized and sloped for drainage drainage
Dry drainage.
Never towel dry. Never towel dry.
Never towel dry.

Routine Equipment Maintenance

Most kitchen equipment is intended to be disassembled for cleaning. Refer to the

manufacturer’s instructions and training provided by your employer or instructor on how to
do this safely. Some equipment is intended to be cleaned in place. This should be identified in
your sanitation plan and cleaning schedule.

All equipment must be routinely cleaned and inspected. Older equipment may have nooks
and crannies where dirt and bacteria can hide, which can be difficult to clean effectively.
Proper cleaning procedures must be established and followed at all times with regular review
to ensure that procedures are working. If equipment is replaced or cleaning materials change,
 the process may have to be adjusted. If you notice any safety concerns with the equipment
while cleaning it, such as a frayed cord, missing guard or loose parts, let your supervisor
know immediately.

Importance of Personal Hygiene

Proper personal hygiene is critical in any food service premise. Personal hygiene includes:

 Showering and bathing regularly

 Keeping hair clean hair and covered or tied back
 Keeping clean clothing and footwear that is used only at work
 Handwashing regularly
 Using separate cloths for cleaning and wiping plates or glass.

Handwashing

Proper and regular handwashing is a critical part of any food safety system. You must always
wash your hands after:

 Sneezing, coughing, or touching your mouth or nose

 Using the bathroom
 Handling raw foods
 Cleaning and wiping tables, food and drinks preparation surfaces, or equipment
 Handling soiled objects, garbage, or money

The steps for proper handwashing are as follows:

1. Wet hands with warm water.

2. Apply liquid soap and lather for at least 20 to 30 seconds.
3. Scrub backs of hands, wrists, all fingers, and under nails.
4. Rinse under running water, pointing down toward the drain.
5. Dry with a paper towel.
6. Turn off taps and open bathroom door using the paper towel.

F&B Staff Uniform Issuance and Care Policy

Standard Policy for F&B Staff Uniform:
 As per the hotels standard, the housekeeping department will provide every
employee with three (3) sets of uniforms according to her/his position for a period of
2 years.
 In case of suits and uniform for fine dining restaurant, only 2 sets will be issued or it
may be stated that front of house employees will receive 2 sets while back of house
employees will receive 3 sets.
 The uniform worn by the employee must be clean and properly ironed.
 Stains, holes, odours or other signs of wear and tear are not acceptable.
 Uniform must be always complete and impeccable.
 A name tags to be worn at all times during duty hours.