Part I. Literature Review and Theoretical Framework
1. The EU’s Environmental Policy and Global Leadership
1.3 The EU’s Leadership in Global Environmental Governance
Wood, Paper and Textiles
Flammable Liquids
Gaseous Fires
Live Electrical Equipment
Do not Use
Do not
Use Do not
Use
Do not Do not Use
Use
Do not Use
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9.6.4 When using a fire extinguisher, always remember the PASS
P - Pull
(pull the pin that locks the handle)A - Aim
(aim the nozzle at the base of the fire)S - Squeeze
(Squeeze the handle to discharge the extinguishing agent)S - Sweep
(Sweep the nozzle from side to side, to cover the fire)P A
S
S
9.6.5 Safety rules in the Restaurant
• Do not stack crockery or service dishes too high, or overload shelves in case they collapse and cause injury to anyone in the vicinity.
• Pull cutlery drawers out slowly and carefully so that the drawer does not pull out completely and shower the area (and yourself ) with sharp or heavy cutlery.
• Do not stack chairs and tables above chest height. Check that the stack is secure before leaving it. Never stack furniture behind doors, in corridors or fire escape routes.
• Take special care with flammable or potentially explosive materials like spirits and gas cylinders. Keep them away from heat sources.
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• Distribute weight evenly on trays, and only load what you can carry safely and comfortably. Put hot foods and liquids in the centre where, if they spill, it will be on to the tray, and not on you or the floor.
• Never carry anything over the head of a guest or a colleague — be particularly careful with boisterous guests.
• Do not overfill soup tureens, dishes, coffee pots or teapots in case they spill hot liquid on to yourself or a guest.
• Use clean, dry serving cloths to carry hot dishes.
• When serving tables, be aware that a guest may move the chair backwards, or make other sudden movements. Do not lean over a guest’s shoulder. If space is tight, politely ask the guest to move to one side when you serve, so that you protect them from any spillage of hot food that may burn them.
• Only use the designated entry and exit doors to the kitchen and dining areas to avoid collisions with other staff entering the room you are leaving
• Watch out for guests’ handbags, briefcases, etc. They present a tripping hazard.
Sometimes guests move them during the meal, so check every time you approach the table.
• Ensure that floor coverings are firmly attached to the floor to prevent tripping or slipping accidents.
• Before cleaning floors during service, close off that area of the restaurant, and use appropriate warning signs.
Kitchen safety warning/hazardsds
9.7 Maintenance
It is very important to carry out regular and preventative maintenance in the establishment.
To do so effectively requires a system in place that allows for regular checks to be carried out; a reporting system; and repairs scheduling, in accordance with operational demands.
Identifying Maintenance Problems
There are key maintenance problems that could affect both the hygiene and service standards in the restaurant and bar. For example, if the air conditioner breaks down, the food can be spoiled. If the dish washing machine does not work properly, cutlery and plates cannot be cleaned to the correct standard and may be the source of contamination and other hygiene problems. This would also affect the standard of the restaurant or bar.
Immediate identification of maintenance problems is required. A methodical and efficient way of identifying maintenance problems is through the use of a Maintenance Checklist.
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This list would items the areas to be checked in the following categories:
1. Electrical e.g. air conditioning 2. Mechanical
3. Plumbing
4. Building maintenance etc.
Reporting Maintenance
When a maintenance problem is discovered, the restaurant staff must complete a maintenance request form in writing and follow the policy and procedure of the hotel or restaurant. It is important to fill the form in correctly, to ensure the relevant information is communicated to the maintenance department, in order to avoid misunderstandings.
Completing Maintenance Request Forms
1. Fill in the form, identifying the maintenance problem.
2. Record the date.
3. Give copy to supervisor, who should submit a copy to the Maintenance Department.
MAINTENANCE REQUEST
We would like to bring the following under your attention. Kindly check and take the necessary steps to resolve the problems listed below:
Room no/Area Sunshine Restaurant
Items out of order
1. Toilet cistern leaking - ladies toilet 2. Light in main entrance out-of-order 3.
Reason
1. Toilet cistern-washer on flush handle worn 2. Light bulb blown
3.
Reported by: Bibek Shreshta Restaurant Supervisor Date: 2012/05/20 Time: 09h 15 am
FOOD AND BEVERAGE DEPARTMENT
This maintenance request form is usually prepared in triplicate, one each for:
• Tradesman (i.e. plumber/electrician)
• Chief maintenance engineer
• Housekeeping, as a record and follow up
The standard procedure may be for these forms, to be given to the supervisor, for submission to the appropriate department, at the end of a shift or earlier.
The Future
Congratulations, for successfully completing the waiter course. Now you are fully equipped to start your career in the Food and Beverage Service as a Waiter with complete understanding of the industry demands. It is one of the most rewarding professions in the hospitality sector.
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Also available in this series
FOOD AND BEVERAGE SERVICE – WAITER/WAITRESS, TRAINER GUIDE Food Production – Assistant Cook, Learner Manual
Food Production – Assistant Cook, Trainer Guide Housekeeping – Room Attendant, Learner Manual Housekeeping – Room Attendant, Trainer Guide
Other series developed by the HITT programme in Nepal:
Mountain Leaders Training Course
Homestay and Small Lodge Operators Training Course Service Excellence and Food Hygiene