STEWARDING

INTRODUCTION 

The Stewarding Department is one of the most important department in F&B Division. Stewarding Department is responsible for Providing, Controlling, Maintaining, Washing, Cleaning, and Storing of all Utensils, Flatware, Hollow-ware, Chinaware and Glassware required for the restaurant, room service, bar, and banquet operation. Stewarding Department is also responsible for the cleanliness of all F&B preparation areas as well as the sanitation of kitchen and pantries. Without an efficient Stewarding Department, F&B operations will not operate in the manner which the guests expect. 

FUNCTIONS OF STEWARDING DEPARTMENT 

 The supply of Material & Equipment as well as cleaning of premises is principle objective of stewarding, all which has to be carried out as economical as possible. The service given by stewarding can be divided into 3 parts : •
 Cleaning • Maintaining • Supply and control 

 Cleaning the material & equipment : Stewarding is responsible for the cleanliness and sanitation of all F&B material & equipment such as : Chinaware, glassware, flatware, range hood , stove, oven, etc

 Maintaining the material & equipment : Stewarding is also responsible to keep F&B material and equipment in good condition and well presented 

 Supply and control of material & equipment : Since F&B unit will only ask the material & equipment or the operation, stewarding is responsible for supply of the required items should always be on hand 




OBJECTIVES OF STEWARDING

1. To identify the importance role and function of the stewarding department or section in a hotel operation.

2. To reduce loss and breakage of all materials and equipments.

3. To maintain operating equipment for the operation in F&B outlets.

4. To maintain operating equipment par stock and coordinate inventory.

5. Responsible to keep all F&B material and equipment impeccably clean, good condition and well presented.

6. To supply and control the material and equipment according to requisition from F&B outlets and kitchen. So the total number of  the necessary material  and equipment for the operation should always be on hand.

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7. To control consumption of chemicals and detergents.
   
   
   
   
   
   
   PERFORMANCE CRITERIA
   • Maintain sanitation and hygiene in all food and beverage preparation areas, clearing / bussing stations, kitchen and dishwashing area.
   
   
   • Provide clean chinaware, silverware-flatware, and glassware for restaurant, room service, bar, banquet operation, and kitchen as per needed.
    
    
   • Responsible for collecting, sorting, storing and administer all empty returnable bottles, water gallons, and containers.
   
   
   • Ensures the garbage collecting three times a day which is done by the outside contractor (  morning, afternoon, and also evening ) following up the schedule. 
   • Cleaning of kitchens and related equipment.
   
   
   
   
   
   
    
   Preparing  all operational equipment for banquet department, forecasting necessary tableware supplies for particular function. And ensuring all requisition from banquet operations are in hand at least one day before the events are held.
   
   
   -Establish and maintaining par stock lists.
   
   
   
   
   • Taking operations equipment inventories at least twice a year and calculate the budget accordingly.