Clean and Tidy Beverage and Food Service Areas: D1.HBS - CL5.01

CLEAN AND TIDY BEVERAGE AND FOOD SERVICE
AREAS
D1.HBS.CL5.01
Slide 1
Clean and tidy beverage and food
service areas
This Unit comprises three Elements:
 Clean and tidy food and beverage (F&B) service areas
 Provide support to staff
 Clean & tidy public areas
Slide 2
Assessment
Assessment for this unit may include:
 Oral questions
 Written questions
 Work projects
 Workplace observation of
practical skills
 Practical exercises
 Formal report from employer or supervisor
Slide 3
Element 1 - Clean and tidy food and
beverage service areas
Performance criteria for this Element are:
 Identify Food and Beverage service areas and
equipment that may need to be cleaned
 Identify factors that may impact on delivery
of cleaning in F & B service areas
 Apply cleaning and tidying techniques to
identified cleaning needs in beverage
service areas
(Continued)
Slide 4
Clean and tidy food and beverage
service areas
 Apply cleaning and tidying techniques to identified
cleaning needs in food service areas
 Identify equipment and items requiring maintenance
and report to appropriate person
 Identify unusual, suspicious or unruly behaviour
and report to appropriate person
 Use appropriate interpersonal skills when
cleaning and tidying to optimise guest
experience
Slide 5
Identify F & B service areas and
equipment to be cleaned
In relation to this Unit your work will include:
 Cleaning up spills and breakages
 Regular cleaning at scheduled times
 Responding to demands of trade
 Assisting other staff
Slide 6
Areas requiring cleaning in F & B areas:
 Bars
 Eating areas
 Gaming areas
 Function rooms
(Continued)
Slide 7
 Entertainment areas
 Back-of-house areas
 Front-of-house areas
 Outside external areas
Slide 8
You may be required to clean ‘support equipment’ such as:
 Service and bar counters
 Promotional displays
 Mirrors and shelving
 Racks
 Flower displays
Slide 9
Beverage service equipment to be cleaned can include:
 External parts of draught beer and post-mix systems
 Parts of espresso machines
 Glasses and glass washing machines
 Service trays and trolleys
 Refrigeration and display units
Slide 10
Food service equipment to be cleaned can include :
 Service trays and trolleys
 Gueridon equipment
 Waiter’s stations
 Crockery and cutlery
Slide 11
Identify factors impacting on
delivery of cleaning in F & B areas
You must take the following into consideration when
cleaning and tidying:
 Internal standards
 Internal policies and procedures
 Need to minimise disruption to guests
 Timeliness
 Need to consult prior to cleaning
Slide 12
Internal standards:
 Are venue-specific standards for cleaning which
specify standards and criteria required for cleaning
nominated items
 Are not common
See handouts and Trainee Manual

for examples
Slide 13
delivery of cleaning in F and B areas
‘Internal policies’ are developed to:
 Provide operational principles
 Give guidelines for work
 Support standards of the venue
Slide 14
Venue policies may relate to:
 Training required before work
 Equipment to be used
 Chemicals to use
 Safety and Frequency
 Cleaning standards
Slide 15
‘Internal procedures’:
 May be developed by the venue
 May be ‘Manufacturer’s Instructions’ – ‘Operator’ or
‘User’ manuals
 Provide basis and guidelines for cleaning
Slide 16
Keys to minimising disruption to guests:
 Use common sense
 Ask patrons for permission to clean
 Apologise for inconvenience or interruption
 Work quickly, work quietly
 Be prepared to leave and come back
to clean
 Keep cleaning tolls out of guests’ way
Slide 17
‘Timeliness’ refers to:
 Adhering to internal cleaning schedules
 Implementing food safety cleaning requirements
 Responding to requests by patrons
 Cleaning up spills when they occur
 Using common sense
 Following management directives
Slide 18
‘Need to consult prior to cleaning’ relates to:
 Determining if cleaning can start
 Working out if certain things should be cleaned ‘first’ or
‘last’
 Determining if reduced levels of
cleaning are necessary
(Continued)
Slide 19
 Identifying if any time constraints apply
 Identifying things to be ‘left alone’
 Determining items to be covered
during the cleaning process
 Finding out about any risks
Slide 20
Apply cleaning techniques to
Cleaning involves ‘behind the bar’ and customer’s side’
and can include:
 ‘Dry’ cleaning activities
 ‘Wet’ cleaning activities
Slide 21
Cleaning and tidying techniques:
 Picking up items
 Sweeping
 Using dust pan and brush
 Dusting
Slide 22
 Dry mopping
 Wet mopping
 Vacuuming floors
(Continued)
Slide 23
 Vacuuming furniture
 Wiping down
 Polishing
 Washing
Slide 24
Specific cleaning of areas and items can include:
 General cleaning of bar and service areas
 Replacing and replenishing
 Cleaning drip trays
 Cleaning beer fonts and panels
(Continued)
Slide 25
 Cleaning inside and out of refrigeration units
 Cleaning bar tops and counters
 Cleaning and tidying tables
 Cleaning mirrors
 Cleaning displays
(Continued)
Slide 26
 Cleaning glass washers
 Cleaning ice machines
 Cleaning refrigeration cabinets
 Cleaning glass chillers
(Continued)
Slide 27
 Cleaning post-mix machines and espresso machines:
 Daily cleaning
 Weekly cleaning
(Continued)
Slide 28
 Cleaning utensils:
 Ice buckets
 Jugs, glasses and cocktail shakers
 Strainers and cutting boards
 Ice scoops
 Bar spoons, knives and tongs
 Food containers
Slide 29
Cleaning outside areas can include:
 Using a scrubbing machine
 Operating a floor machine
 Using a motorised sweeper
 Using a high-pressure hose
Slide 30
Apply cleaning techniques to food
service areas
Food establishments may use colour-coding to prevent
cross-contamination:
 Tips or caps on cleaning items:
 Red = toilets only
 Green = kitchen or food areas only
 Blue = general purpose cleaning
Slide 31
service areas
All items, equipment and surfaces used to prepare, store,
service or process food must be:
 Cleaned and sanitised:
 Between high risk and cooked or
ready-to-eat food
 After each service session
 At least every 4 hours if in
constant use
Slide 32
service areas
You may need to clean and sanitise:
 Crockery, cutlery and glassware
 General kitchen utensils
 Food preparation, storage, display and
service equipment
 Cooking items
 Food containers
 Rubbish bins
Slide 33
service areas
In relation to cleaning and sanitising food areas and items:
 Obtain workplace training
 Cover exposed food
 Wash hands after cleaning and before
handling food items
 Clean food surfaces
(Continued)
Slide 34
service areas
 Use nominated cloths or paper towels for cleaning your
hands, and for spills
 Store cleaned items to keep them clean
 Clean low risk areas and items before
high risk
 Do not use food containers for storing
or measuring cleaning chemicals
(Continued)
Slide 35
service areas
 Store food and cleaning chemicals separately
 Clean up spills straight away
 Do not re-use single-use items
 Follow requirements of any applicable
Food safety Plans
Slide 36
service areas
Accepted process for washing and sanitising crockery and
cutlery:
 Remove visible food
 Rinse
 Wash with detergent
 Rinse
 Sanitise
 Rinse
 Air dry
Slide 37
service areas
Machine washing of crockery and cutlery:
 Scrape and rinse
 Stack in correct tray or rack
 Wash – min. 60 seconds at min. 66°C
 Rinse – min. 10 seconds at min. 77°C
Slide 38
service areas
When using double-bowl sinks to clean and sanitise:
 One bowl with water and detergent at 45°C for washing
 Second bowl with clean water at min. 77°C
 Sanitise by leaving items in second bowl for min. 3
minutes
 Have thermometer on hand to test water temperatures
 Air dry
Slide 39
Identify equipment and items requiring
maintenance and report them
When cleaning always look for items requiring service or
maintenance – faults or problems are usually caused by:
 Breakdowns
 Damage
Slide 40
Items require attention when there are:
 Frayed electrical cords and bare wires
 Internal mechanical problems
 Smoke or burning smells
(Continued)
Slide 41
 Leaking items
 Those with broken handles or accessories
 Items which are ‘worn and torn’
 Those which have reached their
scheduled time for service or
preventative maintenance
Slide 42
Problems can be identified by:
 Sight
 Hearing
 Smell
 Being told by others
Slide 43
When a problem with equipment is identified:
 Fix it
or
 Report it
Slide 44
If an item of equipment cannot be fixed:
 Stop using it
 Take it out of service
 Tag it as ‘Out of Service’
 Remove and store it
 Report it
Slide 45
Report items requiring maintenance to:
 Supervisor
 Manager
 Owner
 Maintenance department
Slide 46
Ways to report items requiring maintenance:
 Verbal report
 In writing – form or report
Slide 47
Identify unusual, suspicious or
unruly behaviour and report it
Always be alert to guests whose behaviour is unusual,
suspicious or unruly:
 Never intervene
 Never put your self in harm’s way
 Report it
Slide 48
Be alert for the following:
 People found in places they should not be
 Intoxicated or disorderly people
 Loiterers
(Continued)
Slide 49
 Barred customers
 Under-age people
 Known vagrants
 Undesirables
 Anyone engaging in intimidating or
anti-social behaviour
 Anyone breaching ‘house rules’
Slide 50
Keys when reporting unusual, suspicious or unruly
behavior are:
 Never intervene
 Report it quickly
 Provide full details
Slide 51
Use appropriate interpersonal skills
when cleaning and tidying F & B areas
Interpersonal skills to apply when cleaning and tidying
include:
 Greeting guests
 Farewelling guests
 Providing product knowledge
 Providing venue-specific advice and
information
(Continued)
Slide 52
 Selling skills
 Assisting guests
 Arranging for extra help
Slide 53
Applying appropriate interpersonal skills is important to:
 Meet guest expectations
 Respect guests
 Demonstrate customer focus
 Encourage repeat business
 Optimise guest experience
Slide 54
Summary – Element 1
When cleaning and tidying food and beverage service
areas:
 Ensure you know the areas and items to be cleaned
tidied
 Learn the internal policies and procedures of the
workplace which relate to cleaning and tidying
 Observe the need to cause minimum
disruption to patrons during cleaning
and tidying
(Continued)
Slide 55
 Consult with other staff prior to cleaning/tidying
 Use common sense about what to do and when to do
it, or not do it
 Follow manufacturer’s instructions when using
chemicals and cleaning agents
(Continued)
Slide 56
 Follow internal directions and SOPs when cleaning
items
 Realise beverages are regarded as ‘food’ for the
purpose of food safety
 Use cleaning items, materials and
techniques as designated and approved
by the venue
(Continued)
Slide 57
 Be aware of the possibility of faulty equipment when
cleaning and tidying and report them
 Stay alert to unacceptable people or behaviour and
report them if detected
 Ensure appropriate interpersonal skills are applied with
all guests at all times when undertaking cleaning and
tidying duties
Slide 58
Element 2 - Provide support to staff
Performance Criteria for this Element are:
 Deliver assistance to food service staff
 Deliver assistance to beverage service staff
 Deliver assistance to other staff, as required
Slide 59
Deliver assistance to food service
staff
You may need to help other staff as you work:
 Food and beverage waiters
 Other staff
Staff = ‘Internal guests’
Slide 60
staff
In relation to helping other staff:
 Use your initiative
 Clarify requests for help
 Meet necessary timelines
 Do all that is asked – not just part of it
 Ask if further help is required
Slide 61
staff
Assistance required by food service staff:
 Varies between venues and types of outlets
 Can depend on the food served
 Differs based on service styles:
 Buffet
 Plated service
 Gueridon service
 Silver service
Slide 62
staff
Assistance to food service staff may include:
 Fetching and carrying:
 Service wear
 Crockery
 Cutlery
 Service trays
(Continued)
Slide 63
staff
 Clearing tables of:
 Items in excess or no longer required
 Items dropped on floor
 Used items
 Accoutrements
(Continued)
Slide 64
staff
 Cleaning tables
 Emptying ash trays
 Re-supplying waiter station and hot boxes
(Continued)
Slide 65
staff
 Re-setting tables
 Providing general busboy duties
 Supplying linen
(Continued)
Slide 66
staff
 Maintaining service trolleys
 Washing items needed for immediate re-use
 Cleaning spills, accidents and breakages
Slide 67
Deliver assistance to beverage
service staff
Assistance to beverage service staff may include:
 Fetching and carrying
 Clearing and cleaning tables
 Re-supplying stock behind bar
(Continued)
Slide 68
service staff
 Monitoring and maintaining floor displays
 Re-laying glassware
 Servicing trolleys used by beverage
service staff
(Continued)
Slide 69
service staff
 Removing and washing glasses
 Clearing spills, accidents and breakages
 Taking drink orders
(Continued)
Slide 70
service staff
 Accepting payment
 Supplying linen
Slide 71
Deliver assistance to other staff as
required
Assistance may need to be provided to:
 Front office
 Housekeeping
 Kitchen
 Banquet
 Concierge and bell services
 Cellar staff
 Cleaners
Slide 72
required
You may be required to provide general assistance such
as:
 General help to guests – whatever is needed
 Back-filling staff
 Providing change
 Moving stock
 Receiving deliveries into
venues or departments
Slide 73
required
Assistance may involve:
 Helping Front Office:
 Delivering messages and packages
 Paging guests
 Assisting arriving and departing
guests; individuals and /groups
(Continued)
Slide 74
required
 Assisting Housekeeping:
 Fetching and carrying
 Re-supplying trolleys
 Lifting and moving items
 Performing basic cleaning
(Continued)
Slide 75
required
 Providing support for kitchens:
 Washing cutlery, crockery, pots and pans
 Accepting deliveries
 Storing stock
 Preparing food
 Removing rubbish
 Cleaning
(Continued)
Slide 76
required
 Supporting concierge and bell services:
 Carrying and collecting guest luggage
 Storing and retrieving guest luggage
 Providing information
 Helping guests on arrival and departure
with transport and luggage
(Continued)
Slide 77
required
 Working with Banquet department:
 Cleaning
 Moving furniture
 Setting up activities
 Setting tables
 Taking down activities
(Continued)
Slide 78
required
 Helping Room Service staff:
 Setting up trays and trolleys
 Obtaining items ordered by guests
 Carrying and transporting
 Helping with Room Service
 Collecting used items
 Cleaning and washing
(Continued)
Slide 79
required
 Helping cellar staff:
 Assisting with inwards deliveries
 Moving stock
 Delivering goods to departments
(Continued)
Slide 80
required
 Supporting cleaning staff:
 Spot cleaning
 Erecting safety warning signs
 Working under direction
Slide 81
When providing support to staff:
 Adopt the view other staff are ‘internal customers’
 Make sure you determine exactly what they want
 Ask questions to clarify requirements
(Continued)
Slide 82
 Try to anticipate needs and offer help without waiting to
be asked
 Realise assistance may be needed by food service
staff, beverage service staff and other members of staff
across the entire venue
 Much assistance will require you to
undertake ‘fetching and carrying’ work as
well as general basic cleaning activities
(Continued)
Slide 83
 Use your initiative
 Treat the need to assist others as a way of learning
about the industry and a method of gaining extra skills
which will assist in career progression
Slide 84
Element 3 - Clean and tidy public areas
Performance Criteria for this Element are:

 Identify public areas and equipment/items that may
need to be cleaned
 Identify factors that may impact on delivery of cleaning
in public areas
 Apply cleaning and tidying techniques to
identified needs in public areas
(Continued)
Slide 85
Element 3 - Clean and tidy public areas
 Identify equipment and items requiring maintenance
and report them
 Identify unusual, suspicious or unruly behaviour and
report it
 Use appropriate interpersonal skills when cleaning and
tidying public areas
Slide 86
Identify public areas and
equipment and items to be cleaned
Areas to be cleaned and tidied may include internal and
external areas:
 Foyer, lobby, reception
 Retail shops
 Corridors and hallways
 Library
 Business centre
(Continued)
Slide 87
Identify public areas and equipment
and items to be cleaned
 Car parks
 Walkways and paths
 Gardens, lawns and fountains
 Displays
 Poolside areas
 Ancillary areas to sporting and recreational
areas
Slide 88
Equipment and items to be cleaned and tidied in public
areas:
 Tables and chairs
 Service counters
 Newspaper racks
 Musical instruments
 Information and brochure displays
(Continued)
Slide 89
 Doors
 Windows
 Plants and planter boxes
 Walls and fittings
 Telephones
 Floors
 Toilets
Slide 90
Identify factors that may impact on
cleaning delivery in public areas
When cleaning and tidying public areas:
 Follow in-house cleaning schedules
 Minimise disruption to guests
 Factor in expected level of trade
(Continued)
Slide 91
Identify factors that may impact on
cleaning delivery in public areas
 Never jeopardise patron safety
 Take noise levels of cleaning activities into account
 Allow for maximum of movement for guests
 Use appropriate interpersonal skills
Slide 92
Apply cleaning and tidying techniques
to cleaning needs in public areas
Techniques for lobbies, foyers and reception areas:
 Spot cleaning
 Vacuuming
 Sweeping
 Mopping
 Litter removal
 Clearing
 Moving items which pose a risk
Slide 93
Activities for cleaning and tidying shops or retail outlets:
 Removal of litter
 Spot cleaning
 Sweeping
 Vacuuming
 Mopping
 Dealing with spills/accidents
Slide 94
Apply cleaning/tidying techniques
Activities for cleaning and tidying outside areas:
 Tidying poolside areas
 Removing towels
 Clearing glasses and other items
 Picking up litter
(Continued)
Slide 95
 Removing rubbish and debris from car parks and
driveways
 Sweeping footpaths and similar
 Cleaning up spills and breakages
 Hosing
 Tidying sports and related areas
Slide 96
Identify and report equipment and
items requiring maintenance
You can identify items requiring attention and maintenance
in public areas through:
 Sense of sight – looking
 Sense of listening – hearing
 Sense of smell
Slide 97
When you identify something requiring maintenance:
 Fix it, or report it
If you cannot fix it:

 Turn it off
 Stop using it
 Report it
Slide 98
Reporting may be undertaken:
 Verbally
and or
 In writing
Slide 99
Identify and report unusual,
suspicious or unruly behaviour
Be alert to the following when cleaning and tidying public
areas:
 People who are where they have no right to be
 Drunken or disorderly people
 Loiterers
(Continued)
Slide 100
 Barred customers
 Unaccompanied minors
 Known vagrants and undesirables
 Anyone engaging in unacceptable or
anti-social behaviour
 Anyone breaching ‘house rules’
Slide 101
Also pay attention to:
 Screening requirements for guests entering the venue
 Unaccompanied items or luggage
Slide 102
Keys in reporting unusual, suspicious or unruly behaviour:
 Never intervene
 Report quickly
 Give details – where; how many; what is
happening; why you are concerned
Slide 103
when cleaning and tidying public areas
Do the following when cleaning and tidying public areas:
 Greet and farewell guests
 Provide venue and local information
 Assist in any way
 Arrange for extra assistance
Slide 104
When cleaning and tidying public areas:
 Make sure you identify the areas and items to be
cleaned and tidied
 Determine relevant factors which impact on the
cleaning and tidying of public areas especially in terms
of guest comfort and convenience
 Use appropriate techniques to clean and tidy
areas and equipment/items
(Continued)
Slide 105
 Realise guests must take priority over cleaning and
tidying
 Look for items. furniture and equipment which need to
be maintained or serviced while cleaning and tidying
areas and items
 Use your senses to identify items
requiring attention
(Continued)
Slide 106
 Take immediate action to address items requiring
attention – never ignore them
 Look for suspicious, unusual or unruly guests while
cleaning and tidying
 Report any guests who present a concern or a
potential issue
(Continued)
Slide 107
 Be alert to anything indicating a security risk
 Apply appropriate interpersonal skills
Slide 108

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CLEAN AND TIDY BEVERAGE AND FOOD SERVICE

See handouts and Trainee Manual

Staff = ‘Internal guests’

Performance Criteria for this Element are:

If you cannot fix it:

 Apply appropriate interpersonal skills

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