BACK-OF-HOUSE ORGANISATION:
The front-of house is a
reflection of what happens in the back-of-house. It reflects the team’s ability
to work in a clean and organized way, and with discipline. Where the b-o-h is
neglected, operations personnel will find it more difficult to provide an efficient
service for guests.
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The back-of-house shall be impeccable at all times.
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Equipment must be stored in the appropriate area and the furniture
taken care of properly.
o
The cleanliness of this area is of vital importance to maintain
hygiene standards.
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For each large function, one person will be in charge of
organizing the b-o-h. Her/his responsibilities include the following :
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She/he will make sure that all waiters, bartenders, stewards and
cooks respect the back-of-house rules ensuring that it remains an efficient
working area.
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She/he will ensure that all the required equipment for serving the
next course or drink is ready and, wherever needed, she/he will assist in
setting up.
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She/he will prepare the whole set-up for the coffee service.
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She/he will assist the Chief Steward in organizing the cleaning
station in an efficient way.
EQUIPMENT STORAGE:
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All equipment must be returned to its storage place as soon as the
function is finished.
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Every piece of equipment has its storage place which must be
organized in an efficient way. This will ease access to this equipment.
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Proper storage of equipment will result in less breakage and
damage.
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In every storage room, signs must clearly indicate where each
piece of equipment is to be stored.
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