Stewarding Department

Cleaning Science and Stewarding is a very vital part of any F& B

operation.
It involves:
 being familiar with all machines, equipment, and materials used in
cleaning
 being familiar with all utensils used for serving and preparing food
 ability to properly use washing machines and utensils
 knowing how to set up and use a cleaning station in back area
 knowing about stewarding department in a hotel
 Understanding the hygienic standards of cleaning before, during, and
after food operations, and personal hygiene.
 knowledge of cleaning definitions
 using the most efficient techniques to clean and organize all dining
and kitchen areas
 the knowledge of different kinds of waste and recycling concept
 Stewarding:
 It is a process which takes place in kitchens and service
areas.
 Stewarding is not only about cleaning and washing
dishes, but it is a system which expands from the
moment of deciding which glassware, chinaware, and
utensils are to be purchased, to the process of storing,
handling, and making inventory on regular basis.
Stewarding department is responsible for the cleanliness
and hygiene of the establishment; it is also responsible
to meet government standards
 In the kitchen operation the stewarding also involves the
storage and handling of food supplies.
The Hierarchy

Executive Steward

Shift Steward

Steward

Stove Cleaner

Garbage Collector
 Stewarding Department
Executive steward: Responsible for the
over all activities of stewarding. Usually
involved in planning and budgeting for
materials needed for F&B Dept.
 Executive Steward works directly and
takes orders form Executive Chef and
F&B Manager
 Shift Steward: Responsible for
supervising everyday activities, and
ensuring a smooth running of operations
 Reports directly to Executive steward
 Steward: Responsible for operating
washing machines and cleaning all
utensils
 Also in charge of refills of chemicals
Stove Cleaner: Ensures cleanliness of
all F&B production equipment such as
stoves.
Garbage Collector: In charge of
regularly collecting garbage, and refilling
garbage bags. In charge of recycling and
cleanliness of garbage collection areas
and machines.
 Equipment in Stewarding
 Dishwasher Machines
Glassware:
Always use good quality glasses.
Reasonable priced ones.
The basic rule is to use colorless glasses
so they will not affect the color of
beverage served in them.
Storage: must be stored in single rows, on
a plastic mattress, and upside down to
prevent dust settling in them.
 Chinaware:
 It includes the plates and ceramic materials used. Chinaware is
made of clay, and strengthened by the addition of aluminum.
 Plain white chinaware is the most commonly used. However some
decoration might be added to it, specially the logo.

Storage: they should be stored in piles. Not more than 24 in
each pile to avoid tipping.
 When not used; it is better to cover them

To get better price of chinaware one should:

 -order quantities to get discounts
 -Choose simple designs
 Tableware:
 Flatware: denotes all forms of forks and spoons in F&B operation
 Cutlery: knives and other cutting equipment
 Hollowware: any items made form silver apart from the ones above.
e.g. tea pots, milk jugs, oval flats,etc.
 Storage: cutlery and flatware must be stored neatly by family in
drawers. It must always be polished after washing and before set up.
When buying flatware we must take into consideration:
 -the quality we need
 -the type of menu
 -seating capacity and turnover
 -possibility of damage and loss
 Conclusion
 Store tableware and utensils at least 15cm off
the floor, and keep them covered
 Clean and sanitize drawer and shelves before
clean items are stored
 Store glass and cups up side down on a cleaned
and sanitized shelf or rack
 Store flatware and utensils with handles up
 Keep the food-contact surface of stationary
equipment covered until ready to use