The learning objectives for this chapter include: Discuss America's culinary heritage, explain the main elements in receiving and storing perishable and nonperishable items, describe the key points in food production, | Chapter 3 A Clean and Safe Dining Room Learning Objectives Explain the importance of cleanliness in the dining room and what it means to clean properly. Prepare serviceware, including washing and polishing. Discuss the importance of food safety. Practice safe work methods and procedures. Explain important fire safety practices. Make a positive first impression on the guest through your appearance. Good grooming is a must for anyone working in the front of the house. Hair neatly cut and combed Hands and fingernails clean Clothing that fits properly, is clean, and is wrinkle free Shoes shined and in good condition (including the heels) Cleanliness Hygiene and Safety 3 Serviceware is all utensils and wares used in the dining room to serve the guest. The main classifications of serviceware are: China: plates of all sizes, dishes, cups, saucers, underliners Flatware: knives, forks, and spoons Glassware: items such as glass decanters, carafes, pitchers, and all drinking vessels used at a . | Chapter 3 A Clean and Safe Dining Room Learning Objectives Explain the importance of cleanliness in the dining room and what it means to clean properly. Prepare serviceware, including washing and polishing. Discuss the importance of food safety. Practice safe work methods and procedures. Explain important fire safety practices. Make a positive first impression on the guest through your appearance. Good grooming is a must for anyone working in the front of the house. Hair neatly cut and combed Hands and fingernails clean Clothing that fits properly, is clean, and is wrinkle free Shoes shined and in good condition (including the heels) Cleanliness Hygiene and Safety 3 Serviceware is all utensils and wares used in the dining room to serve the guest. The main classifications of serviceware are: China: plates of all sizes, dishes, cups, saucers, underliners Flatware: knives, forks, and spoons Glassware: items such as glass decanters, carafes, pitchers, and all drinking vessels used at a table or at the bar Hollowware: Large service items including platters, coffeepots, silver trays, etc. Preparing Serviceware Regular, effective cleaning of china, glassware, and flatware will prevent the spread of disease and infection. Be sure that dishwashing machines are operated properly, to ensure clean and sterile dishes. After the completion of all dishwashing, the area around the dish table and the machine must be thoroughly cleaned. Preparing Serviceware (cont’d) Warewashing - County, city, and state health regulations vary from place to place. It is best to contact the local health department to ensure compliance with local requirements, water properties, and temperature levels. 5 Flatware should be impeccably clean and polished to a glow. Stainless steel flatware is the most common, since it stands up to warewashing and heavy use. Polish with hot water and a clean, lint-free cloth. The choice of flatware will depend on design, durability, and quality, among other .
