STATE BANQUET PROCEDURE

Toast Master – toastmaster is typically charged with the organization of the event, arranging the
order of speakers, introducing one or more of the speakers, and keeping the event on the schedule.
Such meetings typically include civic events, service organization meetings, and banquets of various
purposes.

State banquets are distinguished from others because of the protocol. A state banquet is sponsored
by the head of states or other senior diplomatic luminaries. The seating has a head table where the
host and chief guests sit.

It is customary for a state banquet to be preceded by a cocktail in a pre-lounge where waiters and
waitresses move around with drinks in silver beverage salvers. They also take around canapés that
are finger-picked items. The lounge displays a table seating plan with an alphabetical list of guests
with assigned table numbers and seats. Often the invitation card would stipulate the table and seat
number, otherwise, this is shown in the seating display as mentioned. Great attention is given to the
protocol of seating and is done officially by the foreign office.

At the given hour, the toastmaster who regulates the service procedure announces the lunch or
dinner by ringing a gong or hammering a gavel saying “ your excellencies, the dinner is served”, in a
loud and clear voice. A toastmaster is a specialized person who conducts the proceedings of a state
luncheon or dinner. He coordinates not only the timing of each service but also the speeches and
toasts, The doors of the banquet hall are thrown open and guests are given time to find their tables
and seats. The tables would have flagged stands at the center with table numbers while the covers
would have tent cards displaying the seat number or the guest’s name.

Each cover at the table is pre-set with the required solver cutlery and the glassware according to the
number of courses. Attractive napkin folding completes the cover set-up. At the center of the table
are the breadbaskets, butter dishes, salt and pepper and low flower arrangements, Spaces between
covers can range from 20” – 32”. It is considered that 24” is ideal. The space between tables should
be a minimum of 4 1/2 ft and ideally 6 ft to permit waiters to walk around freely. Two waiters are
allotted to 8-10 covers. The sommelier may serve up to 35 covers. The toastmaster stands behind
the chief host while the banquet supervisor stands opposite him to receive signals.

The waiters stand at attention at the allotted tables and help the guests to sit, assisting ladies first.
After all the guests are seated, the toastmaster announces the national anthem of both the
countries when all guests stand. After the anthem is over the guests sit. The toastmaster announces
the start of the service. Timing is important and the banquet supervisor receives the cue from the
toastmaster. He conveys the signal to start service together. The appetizer round starts with waiter 1
serving the first guest and waiter 2 the second; the alternate the numbers from left to right or in a
clockwise direction in the case of round tables. After the first course service, the waiters stand
behind the chairs at attention.
When the toastmaster removes the dish from the chief guest, it is the cue to the banquet supervisor
to signal the rest of the crew to do likewise. Waiter 1 removes plates with a napkin while waiter 2
holds a large tray behind waiter 1. Waiter 1 deposits the soiled dishes onto the tray. The relevant
cutlery is removed in preparation for the next course and if required cutlery is replenished. The
procedure remains the same for all the remaining courses. Normally, the menu is a four-course
menu with coffee to make service simple. It would consist of an appetizer or soup, fish course, meat
course and dessert followed by coffee. Vegetarians are listed in advance at the time of invitation and
confirmation. It is necessary to ensure the service of red wines with red meats and white wines with
white meats.

At the time of dessert service, all the breadbaskets, butter dishes, salt, and pepper shakers are
removed. The dessert spoon is placed to the right of each guest and the dessert fork to the left.
Waiter 1 does the crumbing before the dessert service and removes red wine glasses.

The sommelier provides the bandy and additional wine as per guest request after the dessert course.
In the end waiter number 2 places, demitasse cups from the right and waiter 1 pours coffee into the
cups.

The toastmaster announces that the host wishes to present a toast. Toasting is a formal act done for
the health and well-being of the chief guest. It is a ritual that starts from the Greeks and Romans to
their Gods several centuries BC. Toasts were adapted to the valiant warriors of the dead by the
knights and lords and by the seventeenth century by speeches by both the host and chief guest. At
the toasting stage, the waiters place ashtrays as the tables because this is also the cue that guests
can smoke. It also indicates that the formal part of the meal is over.

The speeches continue and the sommelier keeps replenishing the bandy and liqueurs. Glasses should
never be empty during speeches. Ashtrays are frequently exchanged for fresh ones during the
speeches.
 Informal Banquet
In this, no set plan of seating is followed. Apart from this no. formality is
expected from the guest side in terms of maintaining the protocols. The
best. examples are the marriage parties, birthday bash, launch parties, etc.
In an informal function, no formalities and procedures are followed on
seating, serving, and the dress codes. The service is indiscriminate of sex
and rank. These functions normally include entertainment. One can witness
casual behavior of the guests in the informal functions. More normal
functions are organized in the present day. For example, birthday parties,
cocktail parties, wedding anniversaries, club members meet, alumni meets,
etc.
Functions can be further grouped into the following types according to their
purpose.
a) Social Function
The purpose of this type of function is to meet people, make new friends,
entertain oneself, and For example, cocktail parties, wedding anniversaries,
birthday parties, wedding dine and dance parties, etc.
b) Public relation
These are organized by the business houses in order to make the
consumers aware of their presence and to establish a relationship with
them. Exhibitions, contests for homemakers, fashion parades, dealer’s
meetings, etc. are some of the examples.
c) Conferences
The purpose of this type of function is to share knowledge and expertise
and to discuss matters of concern. Political conferences, trade union
conferences, international and national conferences on important issues,
etc. are some of the examples.
Informal setup
The following are some of the functions normally organized by the banquet
department of a hotel.
• Workshops-Seminars
• Conferences • Exhibitions
• Fashion parades • Beauty contests
• TV shows • Training sessions
• Wedding receptions • Wedding anniversaries
• Birthday parties • Graduation days
• Alumni meets • Cocktail parties
• Club members’ meet, etc. Whatever may be the kind of function, it needs
two broad categories of facilities without which the function will be a failure.
The facilities are in the following.
• Food and beverages
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• Other amenities include seating, audio, video, stage, lighting, press meet, etc. which vary
according to the type of function

All the functions need some basic facilities other than food and beverages.
These facilities vary according to the type of function. For example, the
facilities required for a seminar will be different from those required for a
beauty contest. The facilities required should be discussed with the host at
the time of booking the function and provided accordingly. The banquet
department is a facilitator. If the facilities required by the host, say an LCD,
or a screen, is not available in the hotel, they may be outsourced. Other
than the provision of food, beverages, and seating arrangement, the
following are the facilities required for various kinds of functions, but not
limited to.
Roadshow/ Exhibition
This is basically a display of a particular product. This may be from the
same company- different types, for example, a range of Akai TV or maybe
different company TVs displaying their range of products. The set up for all
roadshows or exhibitions will differ from product to product. In this sort of
an event, a hall hire is charged to the concerned as guests keep coming
and going. There will be an ad in the newspaper regarding the timing of the
roadshow & guests will choose a convenient time to visit. The hotel high
organize a coffee tea service for all the guests who come in.
Examples
An exhibition of sarees will require a platform or a stage in each stall to
display the entire saree with a lot of spotlights so that the color is not
hidden. They will also require tables behind to store the sarees. One man
per counter from the company as a salesman displaying. A computer
roadshow will require stalls as in cubicle with spotlights highlighting the
product & a display table with focus light to display the catalogs of the
product. They would also require a lot of extension cords to operate the
computers & printers & a three-phase power supply available at all times.
In this sort of roadshows, no one speaks, but each stall has a salesman
who takes care of getting the addresses of the guests who are interested to
buy the stuff. These guests are approached at a later date by the company
for sales.
Product Launch
This type of function mainly is for a company that has just launched a new
product on the market. This will mainly consist of a presentation regarding
the product to the dealers. May it be a medical product, toothpaste or a
computer or a new toffee. The presentation will be done by a single person
who knows the product well & is confident in handling the questions which
may come up by the dealers.
The seating will necessarily be a theatre style with a visual aid. After
explaining the product, the product is displayed for the guests to see.
Spotlights will highlight the product. The dealers can go see the product &
take samples & ask the company representatives questions regarding the
product. A cocktail & dinner will follow this. This is a very prestigious
function for any company. No compromises are generally made on the
quality of the hotel & the food. Usually, the best is chosen, as this is a time
for the company to create an image of itself. Bigger the product, the bigger
the type of function & the greater the product awareness in the market.
Seminar
These are basically lectures given regarding a subject. After the
researchers do research on a particular subject, they present the results &
what they have found during the research to the other people in the same
field. For example, a seminar on “Cancer” will necessarily have doctors,
journalists & druggists attending it. Doctors & druggists for sharing the
knowledge & the journalist for bringing it to the rest of the world.
This also involves a lot of visual aids & the seating will be either theatre
style or classroom style. In this sort of a conference, there will be a panel of
guests who will be pioneers in the subject & will sit on a stage waiting or
present their papers regarding the subject. Each one of them will present
what their views are on the same subject & then answer to the question
asked by the audience.
Press Meet
This is done if a company is making its shares public or a new company is
being launched so that the press can be called & the vital statistics of the
company can be discussed so that the company is projected through
newspapers to the public.
This is a very food way of advertising. To call the press & let the press
spread the word around through newspapers to the other residents of the
country. This is a theatre-style of seating, but a very small gathering. This
might involve a visual presentation to the press & follow by a question-
answer session by the press directed to the board of directors of the
company.
Political Parliamentary Delegation Meet
This happens when a parliamentary delegation meets the tip officials of a
Government concern or of a company. For example- Parliamentary
Delegation of Railways will necessarily have the Railway Minister of state &
the other Cabinet Ministers & the members working for the railway. They
usually meet for a tea meeting or a luncheon meeting.
The seating is usually two I shapes facing each other. One I shape for the
ministers & the other one for the railways. Each member of the ministry will
have a mike & the proceeding will be recorded. It is a very high profile
function with name crds for each member present in the I shape. The hotel
coordinates with organizers regarding the names & the itinerary of the
entire function.
 Banquet Menu
The Banquet Sales coordinator coordinates with the Chef to prepare a
choice of two table d’hôte menus or give suggestions for a buffet. This
makes it convenient for the customer who is always looking for
suggestions, and the chef who plans meals keeping in mind factors such as
availability of raw material, cost and preparation times. Atypical table d’hôte
menu would include
APPETISER
SOUP
ENTRÉE
VEGETABLE
SWEET DISH
COFFEE
Sample banquet Table d’hôte menu
Mushroom with Tomato & asparagus salsa
**
Creme of Broccoli
**
Grilled salmon bois bourdon
Grilled Mediterranean Vegetable Salad
Minted Cous Cous
Rolls and Butter
**
Mandarin Gauteau with Apricot coulis
**
Coffee
Sample Banquet Indian Table d’hôte Menu
Tandoori Chicken Tikka
Tandoori Paneer Tikka
**
Mulligatawny Soup
With wild rice garnish
**
Kadai Chicken
Mutton do piazza
Mixed Veg Jhalfrezi
AlooDum
Dal
**
Shahi Tukda
**
South Indian Coffee
Sample Banquet buffet Luncheon Menu
Appetizers
Terrine of grilled Salmon
Stuffed Tomatoes
Shrimp Salad
Soup
Consomme Florentine
Salad Buffet
Grilled and Marinated vegetables Landmark Caesar Salad
Curried Rice Salad with Pineapple
Farfalle with tomatoes, basil &ham
Spicy beef salad with sesame seeds
The maincourse in Silver Chaffing Dishes
Fillet of brille with an herb crust, spinach, and new potatoes
Ragout of chicken and button mushrooms
Pearl onions and red wine sauce
Lentil and potato scented with turmeric and cumin
Desserts
Seasonal fruit tranche
Individual sherry trifle
Frangipane tart
Freshly brewed coffee
Sample Banquet Dinner Buffet Menu
Cold Buffet
Scottish Salmon
Herrings and prawn Roll
Smoked trout fillets
Supreme of Chicken Jardinière
Honey glazed ham with asparagus
Salads
Flaked salmon with fine beans and lettuce
Pasta with pesto dressing
Artichoke and marinated peppers
Chef’s green salad with vinaigrette dressing
Hot Buffets
Oriental beef with water chestnuts and cashew
Seafood fricassee
Corn fed chicken with red wine sauce
Roast Lamb with mint sauce
Desserts
Summer pudding with Drambuie cream
Seasonal fruits
Baked apple and sultana cheese cake
Filtered coffee
 Informal Banquet
In this, no set plan of seating is followed. Apart from this no. formality is
expected from the guest side in terms of maintaining the protocols. The
best. examples are the marriage parties, birthday bash, launch parties, etc.
In an informal function, no formalities and procedures are followed on
seating, serving, and the dress codes. The service is indiscriminate of sex
and rank. These functions normally include entertainment. One can witness
casual behavior of the guests in the informal functions. More normal
functions are organized in the present day. For example, birthday parties,
cocktail parties, wedding anniversaries, club members meet, alumni meets,
etc.
Functions can be further grouped into the following types according to their
purpose.
a) Social Function
The purpose of this type of function is to meet people, make new friends,
entertain oneself, and For example, cocktail parties, wedding anniversaries,
birthday parties, wedding dine and dance parties, etc.
b) Public relation
These are organized by the business houses in order to make the
consumers aware of their presence and to establish a relationship with
them. Exhibitions, contests for homemakers, fashion parades, dealer’s
meetings, etc. are some of the examples.
c) Conferences
The purpose of this type of function is to share knowledge and expertise
and to discuss matters of concern. Political conferences, trade union
conferences, international and national conferences on important issues,
etc. are some of the examples.
Informal setup

The following are some of the functions normally organized by the banquet
department of a hotel.
• Workshops-Seminars
• Conferences • Exhibitions
• Fashion parades • Beauty contests
• TV shows • Training sessions
• Wedding receptions • Wedding anniversaries
• Birthday parties • Graduation days
• Alumni meets • Cocktail parties
• Club members’ meet, etc. Whatever may be the kind of function, it needs
two broad categories of facilities without which the function will be a failure.
The facilities are in the following.
• Food and beverages
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• Other amenities include seating, audio, video, stage, lighting, press meet, etc. which vary
according to the type of function
All the functions need some basic facilities other than food and beverages.
These facilities vary according to the type of function. For example, the
facilities required for a seminar will be different from those required for a
beauty contest. The facilities required should be discussed with the host at
the time of booking the function and provided accordingly. The banquet
department is a facilitator. If the facilities required by the host, say an LCD,
or a screen, is not available in the hotel, they may be outsourced. Other
than the provision of food, beverages, and seating arrangement, the
following are the facilities required for various kinds of functions, but not
limited to.
Roadshow/ Exhibition
This is basically a display of a particular product. This may be from the
same company- different types, for example, a range of Akai TV or maybe
different company TVs displaying their range of products. The set up for all
roadshows or exhibitions will differ from product to product. In this sort of
an event, a hall hire is charged to the concerned as guests keep coming
and going. There will be an ad in the newspaper regarding the timing of the
roadshow & guests will choose a convenient time to visit. The hotel high
organize a coffee tea service for all the guests who come in.
Examples
An exhibition of sarees will require a platform or a stage in each stall to
display the entire saree with a lot of spotlights so that the color is not
hidden. They will also require tables behind to store the sarees. One man
per counter from the company as a salesman displaying. A computer
roadshow will require stalls as in cubicle with spotlights highlighting the
product & a display table with focus light to display the catalogs of the
product. They would also require a lot of extension cords to operate the
computers & printers & a three-phase power supply available at all times.
In this sort of roadshows, no one speaks, but each stall has a salesman
who takes care of getting the addresses of the guests who are interested to
buy the stuff. These guests are approached at a later date by the company
for sales.
Product Launch
This type of function mainly is for a company that has just launched a new
product on the market. This will mainly consist of a presentation regarding
the product to the dealers. May it be a medical product, toothpaste or a
computer or a new toffee. The presentation will be done by a single person
who knows the product well & is confident in handling the questions which
may come up by the dealers.
The seating will necessarily be a theatre style with a visual aid. After
explaining the product, the product is displayed for the guests to see.
Spotlights will highlight the product. The dealers can go see the product &
take samples & ask the company representatives questions regarding the
product. A cocktail & dinner will follow this. This is a very prestigious
function for any company. No compromises are generally made on the
quality of the hotel & the food. Usually, the best is chosen, as this is a time
for the company to create an image of itself. Bigger the product, the bigger
the type of function & the greater the product awareness in the market.
Seminar
These are basically lectures given regarding a subject. After the
researchers do research on a particular subject, they present the results &
what they have found during the research to the other people in the same
field. For example, a seminar on “Cancer” will necessarily have doctors,
journalists & druggists attending it. Doctors & druggists for sharing the
knowledge & the journalist for bringing it to the rest of the world.
This also involves a lot of visual aids & the seating will be either theatre
style or classroom style. In this sort of a conference, there will be a panel of
guests who will be pioneers in the subject & will sit on a stage waiting or
present their papers regarding the subject. Each one of them will present
what their views are on the same subject & then answer to the question
asked by the audience.
Press Meet
This is done if a company is making its shares public or a new company is
being launched so that the press can be called & the vital statistics of the
company can be discussed so that the company is projected through
newspapers to the public.
This is a very food way of advertising. To call the press & let the press
spread the word around through newspapers to the other residents of the
country. This is a theatre-style of seating, but a very small gathering. This
might involve a visual presentation to the press & follow by a question-
answer session by the press directed to the board of directors of the
company.
Political Parliamentary Delegation Meet
This happens when a parliamentary delegation meets the tip officials of a
Government concern or of a company. For example- Parliamentary
Delegation of Railways will necessarily have the Railway Minister of state &
the other Cabinet Ministers & the members working for the railway. They
usually meet for a tea meeting or a luncheon meeting.
The seating is usually two I shapes facing each other. One I shape for the
ministers & the other one for the railways. Each member of the ministry will
have a mike & the proceeding will be recorded. It is a very high profile
function with name crds for each member present in the I shape. The hotel
coordinates with organizers regarding the names & the itinerary of the
entire function.
 BUFFET

The word buffet is French in origin and represents a sideboard/refreshment

table. The colloquial term in English means self-service from a side table.
Buffet may also be defined as a type of food service where guests pay a
set amount and select from a range of food items often self-service. A wide
range of dishes and the option of unlimited portions make the buffet style of
service popular.
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All buffets generally include a combination of the following:
1. A creative, innovative and centralized idea or theme.
2. Stylized preparation of food in volume.
3. Showmanship and flair.
4. Unusual table settings and configurations.
The creative, innovative and centralized theme must be conveyed through
buffet presentation. Creative refers to something unusual, unique produced
by imaginative thought of chef in an artistic way, while being innovative
refers to incorporating new ideas by making changes in the style of
presentation of food. The centralized theme refers to concept or topic which
is used to unify special event.
An appealing presentation of food is very significant for buffet. A stylized
presentation can be created by keeping in mind various factors like colour,
taste, texture, garnish and method of preparation, etc.
Showmanship refers to carving and portioning of food by chef in an artistic
manner and flaring at bar (jugglery) action of service staff.
The size and shape of table can add to the mood of the meal. However,
table settings and configurations must satisfy operational aspect like ease
of service from buffet from waiter and guest point of view.

TYPES OF BUFFET

There are various types of buffet which may be Restaurant buffet, Bruch
buffet, Fork buffet or Standing buffet or Occasion buffet, Sit down buffet or
Formal buffet, Finger buffet, Display buffet, Regional ethnic buffet, etc.
1. Restaurant buffet: Eating out in restaurant particularly of hotels was
not as popular as today, therefore, besides À la carte menu a lavish
spread of buffet reasonably priced to attract customer who would
enjoy a sumptuous meal particularly budgeted amount which makes
it economical was established or started.
2. Brunch buffet: The brunch buffet comprises standard breakfast and
lunch dishes. There is an array of hot and cold dishes of breakfast
and lunch. It may have breakfast dishes starting from juice, fresh
fruits, cereals with milk, eggs to order, variety of breads, etc. the
lunch items may have cold sections i.e. meat, galantine, canapé with
variety of hot meat, vegetable dishes with selection of desserts.
3. Fork buffet or Standing buffet or Occasion buffet: The fork buffet
is the one in which the guest is offered a meal which can be easily
eaten with fork while standing and holding a plate. This type of buffet
is most suited for occasion like wedding, birthday, anniversary, etc.
as one is able to accommodate more guests in less space.
4. Sit down buffet or Formal buffet: In this type of buffet, tables and
chairs laid out with cover are provided. The guests help themselves
for the food while service may be done only for tea or coffee.
5. Finger buffet: The finger buffet is the one in which bite size foods
are offered for which no cutlery is required. The guests are provided
fancy cocktail sticks to pick the food which they can place in the
paper napkin. The main objective of this type of buffet is to allow
conversation and provide informal relaxed atmosphere. These are
particularly useful in pre-lunch or pre-dinner cocktails.
6. Display buffet: These buffet presents one particular item which may
be house signature item, house dessert or a certain wine. The
concept is to promote that particular item.
7. Regional and Ethnic buffet: This is the one in which foods of a
particular region are offered.
 DIFFERENT TYPES OF BUFFET ARRANGEMENT
1. Selection of room: The size of the room is of vital importance. In a
comfortable buffet arrangement setting with large number of dishes
spread out nine (9) square feet per person is allocated, whereas
when the buffet is in the restaurant with tables laid out 20 sq. ft. per
person is allocated.
2. Number of service points: For ten items more than 25 pax, there
should be second point and beyond 75 pax third point is desirable. In
other words progressively larger number should be catered from
single point, otherwise tables will occupy more space than vacant
space for the guest. This also depends upon the length available in
the room and total space available.
3. Types, Sizes and Shapes of the tables: Ideally buffet tables are
folding i.e. 3ft. by 6ft. with a baize cloth stuck on them. The height
should be adjustable. They should of such material that under
pressure table should not budge. There are several other types of
tables apart from rectangular, e.g. oval, circular, etc.
Buffet is neither the best nor the most desirable in term of service because
the basic idea of service is lost. The cold food tends to become hot and hot
food cold. There are frequent chances of accidents particularly during rush
hour.
There is a lot of wastage. In earlier years the concept of buffet was hot to
cold. However, nowadays the concept has changed, there is a separate
counter for hors d’œuvres or salads. There are special live counters for
items like kebabs, barbecue, etc.
 BUFFET EQUIPMENTS
1. Barbecue equipments (Grills, Sigri).
2. Basket (bread, wine).
3. Bread knives.
4. Buffet tables.
5. Cake/pastry stands.
6. Chafing dish.
7. Ice bins for storing ice.
8. Ice cream scoops.
9. Ladles.
10. Linen.
11. Service spoons and forks.
12. Soup turin.
13. Salvers.
14. Trays.
15. Various type of tongs – Sandwich, Pastry, Ice and Sugar.
16. Wine cradle.
17. Wine chiller.
18. Blender.
19. Peg measure.
20. Waiters kit.
 Kitchen Stewarding IMPORTANCE

This is one of the most important support departments of the F&B

department. Kitchen stewarding contributes to the
successful operation of the Food production and service department.
It performs the following functions:
•Washing kitchen pots and pans(scullery/pot wash)
•Maintaining kitchen equipment
•Cleaning all kitchen equipment and ensuring hygiene
•Garbage disposal
•Washing all service equipment including the ones used in banquets
•Polishing silverware
•Sending damaged silver ware for plating
•Pest control
•Carrying transporting heavy articles
•Indenting for new crockery cutlery
•Gas connections and upkeep of tandoor
•Maintaining ppm levels for sanitizing knives and chopping boards
•Replenishment of serviceware to various outlets
The kst in-charge reports directly to the GM or the Exe. chef depending on
the size of the property.
 Opportunities of kitchen stewarding
Responsibilities of the manager:
1. Recruiting and training the kst staff.
2. Preparing the duty roster
3. Supervising the work of the staff
4. Ensuring the continuous supply of the well maintained, cleaned and
polished pans and pots, large cooking vessels, and
service equipment for production and service departments.
5. Ensuring kitchen hygiene.
6. Keeping washing area and staff cafeteria neat and tidy.
7. Cleaning filters of kitchen exhausts systems and kitchen equipment
8. Sending epns for plating and keeping a record of the same.
9. Maintaining
10. Controlling the movement of stock of all food production and service
equipments.
11. Exploring effective methods of carrying out various tasks
12. Maintaining washing machine, burnishing machine and other
equipments
13. Pest control
14. Garbage disposal by adhering to local bodies.
Responsibilities of the stewards:
They engage in scullery, ware wash, garbage disposal, kitchen cleaning,
pest control; cafeteria cleaning.
Tasks carried out by the department:
1. Pot Wash: Carried out either manually or by machines.pot wash is
carried out in main kitchen and satellite kitchen.
2. Ware wash and maintenance of silver room: The main kitchens ware
and coffee shop and IRD dish washing is done in
the main kitchen whereas the specialty restaurant ware is washed in the
satellite dish washing kitchens.
3. Garbage Disposal , kitchen cleaning and pest control: a pest control
schedule is prepared by the dept. and operations are
carried out in the night after closing. For garbage disposal different color
coded bins are placed outside each restaurant:
Green (renewable and recyclable material), Yellow (non renewable and
recyclable material), red (non recyclable and non renewable).
4. Cafeteria Cleaning: It is the responsibility of the stewards to provide
necessary tools and cleaning agents.

Records Maintained:
The different registers and records maintained in this department are:
1. Log Book – to maintain daily information of the department
2. Duty Roster Chart – to distribute the manpower efficiently and
mentioning off days.
3. F&B Inventory Register – to maintain the inventory of all equipments
related to F&B service.
4. Kitchen Equipment Register – to maintain the inventory of all
equipments related to kitchen.
5. Dead Stock / Scrap Register – to maintain the inventory of all
discarded equipments.
6. Breakage and Condemn Register – to maintain the inventory of all
breakages.
7. LPG / Fuel Consumption Register – to maintain the consumption of
fuel used.
8. Machine Report register – register where machine operations are
recorded.
9. Maintenance Request Register – to register the maintenance of all
F&B equipments.
10. AMC Records Register – to maintain the annual maintenance records
of all equipments.
11. Requisition Forms – these are forms where the departments are
recorded for procurement from the stores.
12. Pest control Records/Fumigation records: to make sure that all the
areas have been properly fumigated as per the
allocated days mentioned on the notice boards and the scheduled thereby
so prepared.
13. Temperature Records: These are in terms of the temperatures to be
maintained for the buffet both hot and cold three times a day.

MACHINES USED FOR CLEANING AND POLISHING:

1. Dishwashers: there are 3 types of dishwashers on the basis of the use

A. Glass washers: used primarily used in bars for there is a frequent use
of the glassware and the same glass cannot be
used to serve cocktails every time the guest asks for a repeat. The process
of dish washing would be the hot water rinse -soap solution-final hot water
rinse-wiping if required.
B. Single rack dishwasher: the racks are used to put in cutlery or line the
plates and other crockery. It is a box type machine
and has a cover of sorts which can be pulled up or down to stop or start the
machine respectively.
C. conveyor belt type dishwasher: this is the dishwasher used now days
in all 5 star properties wherein there is a conveyor
belt and all the cutlery and crockery is lined in the racks. Dividing curtains
highly resistant to chemical agents and heat
are present. It is loaded from one end and the process of cleaning is
carried out.
Three types on the basis of working:
A. Spray Type: Dishes are neatly stacked in racks which slide into the
machines where they are sprayed with hot water and
detergents (48 degree C-60 degree C) from above and below. The rack
then moves to the sterilization section where the dishes are subjected to a
hot water shower (of 82 degree C).Dishes sterilized at this temperature dry
quickly when passed out into the air.
B. Brush type: dishes are scrubbed in hot detergent water (48-60 degree
C) with revolving brushes. Then they are rinsed
and sterilized in another section of the machine.
C. Agitator water machine: In this method, baskets of dishes are
immersed in deep tanks and cleaned by mechanical
agitation in hot detergent water. The baskets are given a final hot water
rinse for sanitization.(82degree C).These machines
are usually operated by two people, one for sorting soiled items and to feed
the machine and the other to collect the cleanware.
2. Burnishing machine: There is a large drum which is half filled with ball
bearings and there is a rod in the center used for putting the handles of the
cups and jugs. The cutlery is directly put into the drum. The soap solution is
added to avoid friction which could cause scratches. This machine is either
attached to a water supply or else water is poured manually. The machine
takes around 15 min to complete the polishing process.
3. Silver plating machines: there is a separate room that is used as the
silver-plating room where machines are used to
electroplate the silver articles.
INVENTORY
Kitchen steward plays a very major role in the restaurant industry. You are,
so to speak, the backbone of the industry, and without the kitchen
stewards, the restaurant industry will have a hard time functioning right.
Kitchen remodelling
However, to provide an excellent service to the restaurant industry, you
have to be a very responsible and diligent worker. You also have to be very
efficient as well as organized. After all, the restaurant industry relies on the
efficiency and diligence to give their clients 100% satisfaction.
On Kitchen Items, Appliances, and Units – The biggest job of the
kitchen steward is to make sure that the cleanliness of everything in the
kitchen and the dining area spic and span. This will include not only the
place itself but also each and every kitchen item that comes into contact
with the guests’ mouth. These, of course, are
the silverware and glassware. All items that also come into contact with
food should also be given utmost importance when it comes to cleanliness
and hygiene, and this includes dishware as well as pots and crockery.
When it comes to storing the kitchen items, he has to make sure that the
items are stored properly and in their appropriate places so as to prevent
breakages. There is a proper detergent used in washing and cleaning
kitchen items, and it is the responsibility of the kitchen steward to make
sure that he is using the right detergent at its appropriate amount.
In conjunction with this, he also has to make sure that he is using the right
sanitizer so as to ensure that the kitchen items are sanitized.
Lastly, it is also the job of the kitchen steward to make sure that all kitchen
units and appliances are in excellent working condition. If he notices that a
machine is not working properly, it is his responsibility to advise his
immediate e supervisor of the problem so as to get the problem fixed right
away. The dishwashing machine, most especially, needs special
care since this is one of the kitchen items that is constantly in use.
On Kitchen Area
As stated above, the job of the kitchen steward is also to maintain the
cleanliness of the work area, the kitchen, and the dining area. He has to
ensue that the floor is clean, and aside from this, he also has to ensure
that the walls and the ceiling are clean. This also includes cleaning the
windows, doors, glass panes, tables, etc. This also includes the rest rooms
and reception areas. He has to make sure that the floors are always kept
dry so as to prevent accidents, and he also has to make sure that the
walkway is free from obstacles such as carton boxes for the same purpose.
On Inventory
Aside from all the duties and responsibilities mentioned above, inventorying
the kitchen items is also a part of stewarding. This includes making a
correct count of all kitchen items such as silverware, dishware, glassware,
utensils, pots, pans, crockery, dinnerware, etc. Any loss or damage to any
of the kitchen items should immediately be recorded and reported to the
immediate supervisor.
On Waste Management
Another job of the kitchen steward is taking out the trash. However, this
responsibility is not just about collecting the garbage and dumping them in
the dumpster, but it is about segregating the garbage into wet and dry trash
and then appropriately disposing of them. Aside from this, it is also his duty
to make sure that the dumpster area is clean so as to prevent
rodents and pests from making the area their home.
On Self, On Others, and On Guests
Aside from being responsible for all kitchen-related duties and
responsibilities especially maintenance of cleanliness and hygiene, the
kitchen steward also has to make sure that he himself is clean at all times.
Not only does this include wearing the proper stewarding uniform during
work hours, but this should also include personal hygiene and cleanliness.
When it comes to his collages and the rest of the restaurant staff, he has to
be respectful and courteous at all times. He has to act professionally
towards others, especially towards the guests. The kitchen steward is, after
all, carrying the name of the restaurant, so he should always respect the
responsibility of protecting the good name of the establishment.