Food & Beverage

General Hygiene practices
Just as staff should be clean and presentable at all times, it is imperative that the food and beverage service areas are well maintained and cleaned on a regular basis. Table cloths, serviettes, overlays, and waiter's cloths should be washed after use. This will not only create a clean and impressive look, but also assist the counteraction of cross-contamination, which easily occurs.

Yesterday The hotel students went to our restaurant, to do evaluations on Safety, security and hygiene. Each of us got a certain station where we had to evaluate, and then came the spring cleaning. The departments were the Restaurant/bar area, the scullery and the coffee station. We evaluate every situation that can be a risk to either the staff and our guest. We also made a list which we sent to maintenance, so they can repair broken equipment or maybe just stick a hanging wire back up against the wall. I learned that it's extremely vital for a place like F&B to be spotless at all times, and that your work is much more enjoyable when its in a clean, healthy, germ free environment