ARE WE GOOD STEWARDS OF HYGIENE?

We are all stewards of something and so are hotels! In a hotel particularly, “stewarding” is the backbone of the back-of-house operations. Let’s dig in and explore how this department can be optimised by your hotel. We are all stewards of something and so are hotels! In a hotel particularly, “stewarding” is the backbone of the back-of-house operations. Let’s dig in and explore how this department can be optimised by your hotel.

WHAT IS “STEWARDING”?

The stewarding department plays an important role in the functioning of both food production and food and beverage service departments in a hotel. As a supporting department, this department carries a great impact on the smooth flow of hotel operations. The following are some of its primary tasks to perform:

  • Keep all food and beverage working areas clean and free from dirt and grease.
  • Maintain hygiene and quality of the kitchen and the equipment used there.
  • Responsible for cleaning of all chinaware, glassware, silverware and serving equipment.
  • Facilitate all plate-up and delivery of food for prospective functions.
  • Ensure proper garbage disposal to prevent cross-contamination.
  • Control inventory<