GALUNGGUNG FINE DINING RESTAURANT FOOD AND BEVERAGE MANAGEMENT
POLYTECHNIC NHI BANDUNG CHIEF STEWARD PROGRAM Day : Monday, November 13th – Friday, November 17th, 2023 Week : XIV
OBJECTIVES:
Knowledgeable about equipment and utensil in order to know how to maintaince it properly.
SPECIFIC OBJECTIVES:
All F&B staff should be able to know kind of utensil and equipment base on types and function it self, take care and storing it properly.
ACTION : MONDAY
- Maintain cleanliness of dishwashing area (floor, dish rack, counters, sink, washing machine and recycle bin)
- All equipment should be store carefully using decoy system.
- Double check and make sure the cutleries inside the stations are fully complete.
- Minimize and make a report of lost & breakage.
- Target: All crafts should be able to know about all the different equipment and utensils used in Fine Dining Restaurant and make sure there is no watermarks or spot in Cutleries, Chinaware and Goblets.
- Target: Breakage are at maximum: 3 items.
TUESDAY
- Maintain cleanliness of dishwashing area (floor, dish rack, counters, sink, washing machine and recycle bin)
- All equipment should be store carefully using decoy system.
- Double check and make sure the cutleries inside the stations are fully complete.
- Minimize and make a report of lost & breakage.
- Target: All crafts should be able to know about all the different equipment and utensils used in Fine Dining Restaurant and make sure there is no watermarks or spot in Cutleries, Chinaware and Goblets.
- Target: Breakage are at maximum: 2 items.
WEDNESDAY
- Maintain cleanliness of dishwashing area (floor, dish rack, counters, sink, washing machine and recycle bin)
- All equipment should be store carefully using decoy system.
- Double check and make sure the cutleries inside the stations are fully complete.
- Minimize and make a report of lost & breakage.
- Target: All crafts should be able to know about all the different equipment and utensils used in Fine Dining Restaurant and make sure there is no watermarks or spot in Cutleries, Chinaware and Goblets.
- Target: Breakage are at maximum: 0 items.
THURSDAY
- Maintain cleanliness of dishwashing area (floor, dish rack, counters, sink, washing machine and recycle bin)
- All equipment should be store carefully using decoy system.
- Double check and make sure the cutleries inside the stations are fully complete.
- Minimize and make a report of lost & breakage.
- Target: All crafts should be able to know about all the different equipment and utensils used in Fine Dining Restaurant and make sure there is no watermarks or spot in Cutleries, Chinaware and Goblets.
- Target: Breakage are at maximum: 0 items.
FRIDAY
- Conduct general cleaning & weekly closing inventory.
- Double check whether all equipment on weekly closing inventory already balanced to weekly opening inventory.
- Weekly evaluation and pick best training.
- Participate in revenue meeting.
SOURCES: TIME MEASUREMENT:
“Steward Guidance Book”
By the end of the week, all F&B staff are able to recognize all the different equipment in Galunggung Fine Dining Restaurant and breakage items will be pushed to zero.
MADE BY
( Razaq & Dechi ) CHIEF STEWARD
APPROVED BY
(Digma Khariza Rifanggi) TEACHER ON DUTY