Identify service area and Resources
Objectives
• identify the service area
• Arrange the service area as per the hotels hygiene standards
Identifying service area
A restaurant or hotel has to adhere to state regulations regarding construction of the service area, equipment and overall hygiene. In addition, the management is required to observe safety regulations to ensure the health of employees as set by the Occupational safety and health administration. These regulations are not kitchen - specific, but cover the type of workplace environment and activities common in the industry.
Arrange the service area
Since the service area provides the customer interface, ensure the display, service counters and bars are free from contamination. Sealed wood and plastic laminate for your pass-cover counters and bars protects against fall. Wood for structural support of self-service counters must be fully covered with solid and resistant material such as stainless steel or other food-grade solid surface top.
Ensure all service sinks are serviced with both hot and cold runing water, supplied under adequate pressure. It should take less five minutes after start to access hot water at 50 degree Celsius. Any stairs, steps, platforms and ramps require guardrails. Supply portable fire extinguished in designated spots.
Per OSHA regulations, a restaurant must maintain cleanliness in all workplaces. Floors, aisles and walkways must be clear and fry to reduce slip-and-fall injuries. Specifically, the service area, which is prone to water build-up due to presence of sink or bar, should have ample drainage, mats, platforms or false floors to lower possible accidents and injuries. In addition, make regular visual inspections to find out floors are free of protruding nails and orher hazards, such as loose tiles, splinters and holes.
Ensure the service area has an accessible route to your dining areas and service counters so that anyone using a wheelchair is able to move about. This may require removal of raised or sunken areas or addition of a slope. Provide accessible tables location.
Preset trays and carts / trolley:
• organize and preset trays and trolley before the meal period begins.
• prepare the trays for service : trays with basic set-up [ for serving breakfast and light meals for a maximum of two people. ]
• place tablecloths neatly over service carts.
• Prepare the trolleys for service : trolleys with basic set-up for for serving breakfast and multi-course meals.
• iteams you place on the tray or trolley include salt, paper, ketchup sugar, artificial sweetener etc. Make sure each item is clean before placing it on the cart or tray.
• Wipe containers with a clear cloth if necessary.
• Follow the tray and trolley setup charts to place items on them.
• clear the heating boxes and keep a few of standby: all heating boxes are heated with electric power.
• Replenish all condiments.
• Prepare all the operating equipment and install it in the appropriate areas.
• Chinaware, flatware, hollowware, glassware and linen must be sufficient in quality and polished according to hotel policy standards.
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