TM Clean and Tidy Bev and Food Serv Areas Refined

Clean and tidy beverage and food
service areas
D1.HBS.CL5.01
Trainee Manual
Clean and tidy beverage
and food service areas
D1.HBS.CL5.01
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Alan Hickman
Project Manager/Editor: Alan Maguire
DTP/Production: Daniel Chee, Mai Vu, Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-
Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of
TAFE are not responsible for any injury, loss or damage as a result of material included or omitted
from this course. Information in this module is current at the time of publication. Time of publication is
indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers
Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable
and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art
and Media Library. Some images have been provided by and are the property of William Angliss
Institute.
Additional images have been sourced from Flickr and SXC and are used under Creative Commons
licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Clean_&_tidy_bev_&_food_serv_areas_refined

Table of contents
Introduction to trainee manual ............................................................................................... 1
Unit descriptor........................................................................................................................ 3
Assessment matrix ................................................................................................................ 5
Glossary ................................................................................................................................. 7
Element 1: Clean and tidy food and beverage service areas ............................................... 9
Element 2: Provide support to staff ..................................................................................... 45
Element 3: Clean and tidy public areas .............................................................................. 57
Presentation of written work ................................................................................................ 69
Recommended reading ....................................................................................................... 71
Trainee evaluation sheet ..................................................................................................... 73
Trainee self-assessment checklist ...................................................................................... 75
© ASEAN 2013
Trainee Manual
Clean and tidy beverage and food service areas
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
 A Trainee Manual for you to read and study at home or in class
 A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
 An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-
East Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
 Housekeeping
 Food Production
 Food and Beverage Service
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Trainee Manual 1
 Front Office
 Travel Agencies
 Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
 Unit Title: statement about what is to be done in the workplace
 Unit Number: unique number identifying the particular competency
 Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
 Journals
 Oral presentations
 Role plays
 Log books
 Group projects
 Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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2 Trainee Manual
Unit descriptor
This unit deals with the skills and knowledge required to Clean and tidy beverage and
food service areas in a range of settings within the hotel and travel industries workplace
context.
Unit Code:
D1.HBS.CL5.01
Nominal Hours:
20 hours
Element 1: Clean and tidy food and beverage service areas

Performance Criteria
1.1 Identify food and beverage service areas and food and beverage service equipment
that may need to be cleaned
1.2 Identify factors that may impact on the delivery of cleaning in food and beverage
service areas
1.3 Apply cleaning and tidying techniques to identified cleaning needs in beverage
service areas
1.4 Apply cleaning and tidying techniques to identified cleaning needs in food service
areas
1.5 Identify equipment and items requiring maintenance and report to the appropriate
person
1.6 Identify unusual, suspicious or unruly behaviour and report to the appropriate person
1.7 Use appropriate interpersonal skills when cleaning and tidying to optimise guest
experience
Element 2: Provide support to staff

2.1 Deliver assistance to food service staff
2.2 Deliver assistance to beverage service staff
2.3 Deliver assistance to other staff, as required
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Element 3: Clean and tidy public areas

3.1 Identify public areas and equipment/items that may need to be cleaned
3.2 Identify factors that may impact on the delivery of cleaning in public areas
3.3 Apply cleaning and tidying techniques to identified cleaning needs in public areas
3.4 Identify equipment and items requiring maintenance and report to the appropriate
person
3.5 Identify unusual, suspicious or unruly behaviour and report to the appropriate person
3.6 Use appropriate interpersonal skills when cleaning and tidying to optimise guest
experience
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance - Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the
Trainee Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
Work Written Oral

Projects Questions Questions
1.1 Identify food and beverage service areas and

food and beverage service equipment that 1.1 1, 2 1
may need to be cleaned
1.2 Identify factors that may impact on the delivery

1.1 3 2
of cleaning in food and beverage service areas
1.3 Apply cleaning and tidying techniques to

identified cleaning needs in beverage service 1.1 4 3
areas

1.1 5 4
identified cleaning needs in food service areas
1.5 Identify equipment and items requiring

maintenance and report to the appropriate 1.2 6 5
person
1.6 Identify unusual, suspicious or unruly

1.3 7 6
behaviour and report to the appropriate person
1.7 Use appropriate interpersonal skills when

cleaning and tidying to optimise guest 1.4 8 7
experience
2.1 Deliver assistance to food service staff 2.1 9 8
2.2 Deliver assistance to beverage service staff 2.1 10 9
2.3 Deliver assistance to other staff, as required 2.1 11 10
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Assessment matrix
Work Written Oral

Projects Questions Questions
3.1 Identify public areas and equipment/items that

3.1 12, 13 11
3.2 Identify factors that may impact on the delivery

3.1 14 12
of cleaning in public areas

3.1 15 13
identified cleaning needs in public areas

maintenance and report to the appropriate 1.2 16 14
person

1.3 17 15
behaviour and report to the appropriate person

cleaning and tidying to optimise guest 1.4 18 16
experience
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Glossary
Glossary
Term Explanation
Back-of-house Areas of the property where guests are not allowed
A list of patrons/guests the venue does not want on the

Black List premises, or who they have banned: a venue will not
house/serve a person on this list
Polishing machine used to polish (or ‘buff’) hard floor

Burnisher
surfaces
Person who assists waiters by fetching and carrying

Busboy/busgirl
items
Clean Free from visible contamination and odour
Degreaser Chemical agent used to cut through/remove grease
Deodorant Chemical used to mask/cover bad smells/odours
Dessert gear Dessert spoon and fork
Chemical (liquid or powder) used to remove dirt from

Detergent
surfaces: available in different types and concentrations
Disinfectant Chemical used to kill bacteria/micro-organisms
Draught beer Bulk beer; beer ‘on tap’
F&B Food and beverage
FIFO First In, First Out stock rotation
Areas of the property where staff and guests have face-

Front-of-house
to-face contact
Gaming Gambling
Gueridon equipment Items used to prepare, cook and serve food at table
Skills used when dealing with people/patrons (such as

Interpersonal skills communication, conflict resolution, rapport building,
negotiations)
MICE Meetings, Incentives, Conferences and Exhibitions
Micro-organisms Germs such as bacteria and mould
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Glossary
Term Explanation
POS Point of Sale
Post-mix Bulk aerated waters
Quick Service Restaurant: term used to describe take-

QSR
away food outlets
Runner Busboy/busgirl
Sanitiser Chemical used to reduce bacteria to a safe level
Food and beverage items intended to be used once only

and then discarded. They should not be cleaned and re-
Single-use items
used. Examples include drinking straws, take-away food
and drink containers and cutlery
Spot cleaning Cleaning of one ‘spot’ rather than the whole area/item
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Element 1:
Clean and tidy food and beverage
service areas
1.1 Identify food and beverage service areas and
food and beverage service equipment that
Introduction
While many of the areas, and items of equipment, requiring cleaning in food and
beverage areas can be common across the industry there are instances where individual
properties have individual needs.
This section identifies the areas, and food and beverage service items, which may need
to be cleaned by those employed to clean and tidy food and beverage service areas.
Context for this Unit

This Unit applies to staff working in food and beverage areas to provide support services
to other staff.
These workers will deliver some cleaning duties as part of their normal role, such as:
 Cleaning up spills and breakages
 Regular cleaning of premises at schedules times – such as after lunch, after dinner
 Responding to demands of trade – where high
levels of trade causes a need for cleaning and
tidying
 Assisting other staff – as required throughout
trade to enable optimum service delivery to
guests.
The main role for the cleaning of the venue will be
undertaken by full-time/dedicated cleaning staff
who will perform the main ‘end-of-shift’ cleaning
work, and other cleaning tasks throughout the day
in individual departments.
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Food and beverage service areas

The following areas commonly require cleaning in food and
beverage venues:
 Bars – public and private; behind the bar and the
customers’ side of the bar
 Eating areas – such as dining rooms, food courts,
restaurants, bistros, cafes, take-away shops and QSR
outlets
 Gaming areas (as/if permitted by local law) – areas
within casinos or other properties where local laws allow
gaming to occur. May include the gaming floor as well as
specialised F & B outlets within the facility
 Function rooms – these may include conference rooms, and other MICE areas within
a venue where large numbers of people meet for a specific reason/function over a
limited time
 Entertainments areas within a property – these may include games rooms, reading
rooms, libraries, theatres
 Back-of house areas – which include stores, kitchens, bars, delivery areas
 Front-of-house areas ancillary to F & B areas – such as walkways, lobbies, rest
rooms, seating areas
 Outside areas – including footpaths, car parks, gardens, sporting areas and pool
areas.
Food and beverage equipment

The nature of each venue will determine the food and beverage service equipment which
needs to be cleaned.
There is a need to consider ‘support items’ ancillary to actual food and beverage service,
as well as dedicated ‘service equipment’ for beverages and food.
Support items
These may include:
 Service and bar counters:
 Tops and surfaces
 Fonts
 Cash register/POS terminals
 Promotional displays – for:
 Venue promotional materials
 Local tourist information
 Mirrors
 Shelving
 Racks
 Flower displays – including potted plants.
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Beverage service equipment

These may include:
 External components of the draught beer system in use at the
venue:
 Under-counter units
 Fonts
 Drip trays
 External components the post-mix system:
 Nozzles and baffles
 Dispensing unit and guns
 Drip tray
 External components of espresso coffee machines:
 Port filters
 Steam wands
 Drip trays
 Glass washing machines
 Glasses, carafes, cups, mugs and saucers
 Service trays – used to deliver drinks to guests at tables
 Drinks trolleys – used to display and promote beverages for
service at the table
 Refrigeration and display units – used to chill bottles and glasses for service as well
as food items (fruit, cream) for use in drink mixing.
Note:
 The internal cleaning of draught beer systems (cleaning of beer delivery lines) is
traditionally the responsibility of cellar staff
 The internal cleaning of post-mix systems and coffee machines is commonly
undertaken by operators of the items as part of their daily cleaning activities.
Food service equipment

These may include:
 Service trays – used to carry dishes to guests at tables
or waiter service stations
 Food trolleys – which may include:
 Service trolleys – used to transport a large volume of
food from kitchen to a service location: options are
two-tier and three-tier trolleys
 Roast trolleys and hot carving trolleys – for presenting and carving joints of meat
at table
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 Hors d’oeuvres trolley – used to present hors d’oeuvres to guests at table and
allow them to select the items they want
 Desserts trolleys – used to display and serve sweets at the table
 Gueridon equipment – which may include:
 Flambé trolleys
 Lamps and burners
 Waiter’s stations – used by waiting staff to hold dishes prior to service, as a set-down
space for dishes and a storage area for meal accoutrements (extra cutlery, napkins,
condiments)
 Crockery – commonly:
 Plates
 Bowls
 Saucers
 Service salvers
 Cutlery – commonly:
 Knives
 Forks
 Spoons
 Specialist items as appropriate to the menu and venue – such as crayfish picks,
snail tongs, chopsticks.
Visit the following websites

Take time to visit the following websites (and relevant links) to view examples of food and
beverage equipment:
 http://www.galasource.com/dining/flatware/Landing.aspx
 http://www.spacepac.com.au/brochures_trolleys_food.htm
 http://www.andale.com.au/
 http://www.coffeeshrine.com.au/
 http://www.sodabarsystem.com/index_Countertop_Dispensers.htm.
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1.2 Identify factors that may impact on the

delivery of cleaning in food and beverage
service areas
Introduction
Delivery of cleaning services does not occur in a vacuum. It is always subject to a variety
of factors which may exist on their own or in combination.
This section identifies what these factors may be.
Factors impacting on cleaning service delivery

Factors impacting on the delivery of cleaning services in the food and beverage areas
may include:
 Internal standards
 Internal policies and procedures
 Need to minimise disruption to patrons
 Timeliness
 Need to consult prior to cleaning.
In practice there is a blurring of the lines between the above
considerations.
For example, a ‘policy’ may also make reference to
standards/criteria and relevant cleaning procedures.
‘Procedures’ may also address standards and timing of cleaning.
Internal standards
Internal, venue-specific standard for cleaning specify the standards/criteria required for
cleaning nominated items.
They are not common in food and beverage outlets but may apply to some venues and or
specific items of equipment.
The following examples may be used as for the venue where you work, or can be used as
a basis for writing venue-specific standards.
Building elements:
Building Element Required Cleaning Standard
External features, fire Landings, ramps, stairwells, fire exists, steps, entrances, porches,
exits and stairwells patios, balconies, eaves and external light fittings are free of dust,
grit, dirt, leaves, cobwebs, rubbish, cigarette butts and bird excreta.
Garden furniture is clean and operational.
Handrails are clean and free of stains.
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Building Element Required Cleaning Standard
Walls, skirtings and Internal and external walls and ceilings are free of dust, grit, dirt, lint,
ceilings soil, film and cobwebs.
Walls and ceilings are free of marks caused by furniture, equipment
or patrons/staff.
Light switches are free of fingerprints, scuffs and any other marks.
Light covers and diffusers are free of dust, grit, dirt, lint and
cobwebs.
Polished surfaces are of a uniform lustre.
Windows (internal) Surfaces of glass are clear of all streaks, spots and marks, including
fingerprints and smudges.
Window frames, tracks and ledges are clear and free of dust, dirt,
grit, marks, spots and cobwebs.
Doors Internal and external doors and doorframes are free of dust, grit, dirt,
lint, soil, film, fingerprints and cobwebs.
Doors and door frames are free of marks caused by furniture,
equipment or patrons/staff.
Air vents, relief grilles and other ventilation outlets are kept
unblocked and free of dust, grit, dirt, soil, film, cobwebs, scuffs and
any other marks.
Door tracks and door jambs are free of grit, dirt and other debris.
Hard floors The floor is free of dust, grit, dirt, litter, marks and spots, water or
other liquids.
The floor is free of polish or other build-up at the edges and corners
or in traffic lanes.
The floor is free of spots, scuffs or scratches on traffic lanes, around
furniture and at pivot points.
Inaccessible areas (edges, corners and around furniture) are free of
dust, grit, dirt, lint and spots.
Polished or buffed floors are of a uniform lustre.
Appropriate signage and precautions are taken regarding pedestrian
safety near newly cleaned or wet floors.
Soft floors The floor is free of dust, grit, dirt, litter, marks and spots, water or
other liquids.
The floor is free of stains, spots, scuffs or scratches on traffic lanes,
around furniture and at pivot points.
Inaccessible areas (edges, corners and around furniture) are free of
Where carpets are vacuumed/cleaned, this is done in accordance
with section X of relevant International/National Standard.
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Fixture elements:
Fixture Element Required Cleaning Standard
Furnishings and Hard surface furniture is free of spots, soil, film, dust, dirt,
fixtures fingerprints and spillages.
Soft surface furniture is free from stains, soil, dirt, film and dust.
Furniture legs, wheels and castors are free from mop strings, soil,
dirt, film, dust and cobwebs.
Inaccessible areas (edges, corners, folds and crevices) are free of
All high surfaces are free from dust, dirt and cobwebs.
Curtains, blinds and drapes are free from stains, dust, dirt,
cobwebs, lint and signs of use of non-use.
Equipment is free of tapes/plastic etc that may compromise
cleaning.
Furniture has no odour that is distasteful or unpleasant.
Shelves, bench tops, cupboards and wardrobes/lockers are clean
inside and out and free of dust, dirt and litter or stains.
Internal plants are free of dust, dirt and litter.
Waste/rubbish bins or containers are clean inside and out, free of
stains and mechanically intact.
Fire extinguishers and fire alarms are free of dust, grit, dirt and
cobwebs.
Toilets and bathroom Porcelain and plastic surfaces are free from smudges, smears,
fixtures body fats, soap build-up and mineral deposits.
Metal surfaces, shower screens and mirrors are free from streaks,
soil, dirt, smudges, soap build-up and oxide deposits.
Wall tiles and wall fixtures (including soap and cream dispensers
and towel holders) are free of dust, grit, dirt, smudges/streaks,
mould, soap build-up and mineral deposits.
Shower curtains and bath mats are free from stains, smudges,
smears, odours, mould and body fats.
Plumbing fixtures are free of smudges, dust, dirt, soap build-up
and mineral deposits.
Bathroom fixtures are free from odours that are distasteful or
unpleasant.
Sanitary disposal units are clean and functional.
Consumable items are in sufficient supply.
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Equipment elements:
Equipment Element Required Cleaning Standard
Cleaning equipment Electrical appliances (and filters), web and dry vacuum
cleaners and burnishes/buffing machines are stored free of
grease, dirt, dust, encrustations, marks, stains and cobwebs.
Electrical and battery operated appliances have visible, current
tags displaying safety check, service and inspection
information.
Battery-operated equipment (auto scrubber, carpet extractor) is
stored free of dirt, dust, marks, stains and cobwebs.
Legs, handles, wheels and castors on cleaning equipment are
free from stains, soil, dirt, film, cotton, fluff, cobwebs and dust.
Cleaning equipment using water is stored clean and dry.
Vacuum head and hose are free from dust and blockages and
vacuum bags are in good condition and not over full.
Annual review and risk assessment of cleaning equipment is
documented and current.
Cleaning trolleys are free from spillages, dirt and dust.
Use of cleaning chemicals complies with chemical safety data
sheets, dilution and storage instructions.
Environmental elements:
Environmental Element Required Cleaning Standard
General tidiness The area appears tidy and uncluttered.

Floor space is clear, only occupied by furniture and fittings
designed to sit on the floor.
Furniture is maintained in a way that allows for cleaning.
Fire access and exit doors are left clean and unhindered.
Odour control The area smells fresh.

There is no odour that is distasteful or unpleasant.
Room deodorisers are clean and functional.
Source: Based on Cleaning standards for Victorian health facilities, 2011: at

http://docs.health.vic.gov.au/docs/doc/03B092C93089BCE5CA2578940021D50D/$FILE/Cleaning%20standards%20for%20
Victorian%20health%20facilities%2020110831.pdf
Internal policies
Internal policies are requirements developed by the venue designed to:
 Provide principles which must be followed when undertaking a task/duty
 Give guidelines to staff when performing work
 Support the standards the venue has elected to operate by.
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Policies relating to cleaning may indicate:

 The training a person must have before they undertake cleaning work
 The equipment to be used – and (in some cases) specifying items which are banned
 The chemicals/cleaning agents to be used
 The safety equipment to be worn/used
 Frequency of cleaning
 Reference to cleaning standards.
Internal procedures
These may be developed for individual areas and/or items which need to be cleaned, or
they can be ‘Manufacturer’s Instructions’ adopted by the property for use by cleaning
staff.
Procedures can vary from basic to quite detailed.
Procedures may provide:
 The basis for training
 Guidelines for cleaning each area/item:
 Frequency of cleaning
 Items to use to perform the cleaning task
 Chemicals to be used – may include dilution rates for chemicals which have to be
diluted
 Safety equipment/items to be used/worn
 Safety issues and dangers to be aware of when cleaning.
Examples of Manufacturer’s Instructions

The following is taken from the Service manual for Cornelius® ‘Vanguard 245 Post Mix
beverage Dispenser (available at http://www.imi-
cornelius.com/uploads/manuals/Vanguard245-569000203E.pdf).
Cleaning and sanitising – daily cleaning of unit
1. Remove cup rest from the drip tray.
2. Wash drip tray in place on the Unit, then rinse drip tray with hot water allowing water to
drain out through the drain hose.
3. Wash cup rest, then rinse the cup rest with clean water. Install cup rest in the drip tray.
4. Clean all external surfaces of the Unit with a sponge. Rinse out the sponge with clean
water, then wring excess water out of the sponge and wipe off all external surfaces on the
Unit. Wipe Unit dry with a clean soft cloth. DO NOT USE ABRASIVE CLEANERS.
5. Remove nozzle and syrup diffusers from the dispensing valves. Place nozzles and syrup
diffusers in sanitizing solution.
6. Wash the nozzles and syrup diffusers in sanitizing solution, then rinse them with potable
water.
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Trainee Manual 17
Cleaning and sanitising – daily cleaning of unit
7. Re-install nozzles and syrup diffusers back on the dispensing valves.
Manufacturer’s cleaning instructions

The recommended ways of cleaning equipment may be available:
 In User Manuals and Operator Manuals which accompany an item when it is bought –
these always have sections on:
 Cleaning
 Service
 Maintenance
 By accessing the websites of
manufacturers
 By contacting the supplier direct.
Additional sources of information
 Check the internet – for example:
 http://www.youtube.com/watch?v=ubtUlnntpjs.
Internally prepared cleaning instruction procedures

The following are indicative examples of what individual venues may prepare and use as
their own cleaning procedures – many variations on this theme can be found in different
venues.
Item & Frequency Procedures
Floors (lino and tiles) – Clean the floor as required during trade and at the end of each
Daily day’s trade.
Sweep and spot-clean identifiable problem areas such as trodden
on food items.
Mop with XYZ detergent and hot water (ratio 1:50), rinse and
sanitise by spraying neat XYZ sanitiser.
Allow to air dry.
Rubbish Bins - Daily Clean the rubbish bins as required during trade & at the end of
each day’s trade.
Remove bin liner with rubbish from bin.
Wipe away loose debris with a clean cloth.
Scrub interior and exterior of bin with neat XYZ detergent and hot
water, rinse and sanitise (spray on, neat, Brand XYZ).
Rinse, allow to air dry and fit with new bin liner.
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Standard Operating Procedures

Venues may also produce procedures ion the following format as their SOPs for
nominated tasks.
SOP – Cleaning Toilets and Urinals
Prepared by:
Date:
Step Actions/precautions required
Prepare the Set up ‘Cleaning in progress – Do Not Use’ signs: place tape across main entry
area door.
Turn exhaust fans on and leave exit doors open.
Put on safety gloves and glasses.
Pick up loose rubbish – beware of potential for syringes.
Empty bins – fit new bin liners: beware of potential for syringes.
Replace toilet paper and soap.
Sweep the floor.
Prepare Fill trigger spray bottle – ABC Brand disinfectant.

equipment &
Obtain 1 litre ABC Brand disinfectant.
materials
Obtain 1 litre XYZ Brand toilet bowl cleaner.
Obtain pest aerosol spray.
Obtain toilet blocks.
Clean the toilet Flush toilets and urinals.

and urinal
Apply undiluted XYZ Brand toilet bowl cleaner directly into toilet bowl and urinal
- leave to soak.
Use spray bottle of XYZ Brand toilet bowl cleaner to spray seat, hinges and
hardware of toilet, fittings and urinal fittings.
Use designated toilet brush and bowl mop to clean urinal and toilet bowl – clean
splashback, return areas, under flushing rim.
Clean exterior of bowls and top and bottom of seat – rinse.
Flush.
Apply disinfectant to bowls and urinals and allow to stand – add blocks to urinal
(1 block per unit; 1 block per metre).
Check for damage.
Spot clean walls.
Mop floors.
Flush toilets and urinals.
Dry mop and allow to air dry.
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SOP – Cleaning Toilets and Urinals
Clean up Turn off exhaust fans and remove safety warning signs.
Remove and dispose of rubbish picked up during preparation – external
dumper.
Clean toilet brush and bowl mop; Dispose of protective gloves.
Return equipment and chemicals to storage.
Wash hands.
Procedures for generic cleaning techniques

Some venues will develop SOPs for commonly used generic cleaning techniques such as
wet mopping, dry mopping, using polisher.
Wet Mopping SOP
Prepared by:
Date:
Step Actions and precautions required
Prepare the Set up ‘Cleaning in progress’ signs.

area
Pick up loose rubbish.
Move items that present obstacles.
Sweep the floor.
Prepare Put on safety gloves and glasses.

equipment &
Fill mop bucket with warm water.
materials
Add 250 mls XYZ detergent – use ‘red’ measuring jug.
Mop the floor Move mop and bucket to area to be mopped.

Put mop in bucket to wet it thoroughly.
Use rollers to wring mop until damp.
Apply mop to floor – use 8-pattern, smooth but firm strokes on open surfaces
and straight stokes against walls.
Rinse mop and repeat until finished.
Empty bucket into gully trap and rinse mop and bucket.
Fill mop bucket with warm water.
Add 250 mls XYZ disinfectant – use ‘yellow’ measuring jug.
Apply as above.
Allow to dry – set up ‘Wet floors’ signs where appropriate.
Return moved items.
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Wet Mopping SOP
Clean up Remove and dispose of rubbish picked up during preparation – external

dumper.
Wash mop and bucket.
Dispose of protective gloves.
Return equipment and chemicals to storage.
Wash hands.
Need to minimise disruption to patrons

Cleaning is a job intended to enhance the guest experience, not interfere with it.
This means all cleaning activities must be undertaken with reference to minimising
disruption to what guests are doing.
While the standard timing of many cleaning duties will normally factor this in (that is, most
cleaning is undertaken when an area is closed to the public) there will always be
occasions when you need to clean while guests are present.
Keys to minimising disruption to guests when cleaning are:
 Always use common sense to determine whether or
not cleaning needs to be done – just because
cleaning is scheduled does not necessarily mean it
has to be done
 Guests must be asked if cleaning can take place –
as opposed to imposing cleaning on them and the
area they are in
 Apologise for the interruption and inconvenience
 Work quickly – this may mean only performing the
basics rather than a ‘full’ clean of the area
 Be prepared to return and clean the area when
guests are no longer present
 Work as quietly as possible
 Ensure cleaning items do not get in the way of guests.
Timeliness
Cleaning schedules or rosters will often govern when areas and items need to be
cleaned.
These venue-specific times should be adhered to.
A standard requirement for all food contact surfaces is they are cleaned and sanitised at
least every four hours while being used to prevent the growth of food poisoning bacteria
to dangerous levels.
In addition there may be other times when cleaning is required – such as:
 When requested by guests
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 When spills occur

 When common sense indicates a need for cleaning exists – for example, when an
area looks cluttered, untidy or in need of cleaning
 When directed by management.
The main aim is to never allow dirt or rubbish to build up to an unacceptable level.
Need to consult prior to cleaning

When entering an area to begin cleaning it is standard practice to consult with those in the
area (guests and or staff) to determine:
 Whether cleaning can commence – there is rarely a time when you have the right to
impose cleaning an a department or area: cleaning always needs to ‘fit in with’ the
operations of the area even though it is acknowledged cleaning is an important task
 If there are areas or items which need to be cleaned first or last – sequence and or
priority requirements
 If reduced cleaning is necessary – for example, spot cleaning as opposed to full
cleaning
 Timelines which may apply – such as ‘the area must be finished by 5:00PM’
 If there are areas or things which must not be touched or moved
 Items which need to be covered and protected or removed from cleaning activity
 Advice about any risks which have emerged since the last cleaning of the area.
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22 Trainee Manual

identified cleaning needs in beverage service
areas
Introduction
Different cleaning needs demand different cleaning techniques.
This section describes a range of cleaning and tidying
techniques which can be used as well as cleaning tasks
required in external areas.
Cleaning in beverage service area

General cleaning practices to be addressed in beverage service
areas may require cleaning ‘behind the bar’ as well as cleaning
on the customers’ side of the bar.
Dry and wet cleaning activities

Cleaning tasks are often divided into ‘dry’ and ‘wet’ activities.
Dry cleaning activities include:
 Sweeping
 Dry mopping
 Dusting
 Wiping down
 Dry vacuuming.
Wet cleaning activities include:
 Wet mopping
 Wet vacuuming
 Washing
 Polishing.
Techniques
Cleaning and tidying techniques may include:
 Physically picking items up – from:
 The floor
 Furniture – tables and chairs
 Window ledges
 Counter tops
 Toilets
 Placing them into bins
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 Sweeping – including:
 Floors with soft brooms
 Some furniture may also be swept with purpose-built brushes supplied by the
manufacturer of the furniture
 Causing a broom to remove cobwebs from high areas (vents, fans, ceilings, light
fixtures) as required/when noticed
Have a look at these sites to view the variety of
brooms and brushes available:
 http://www.ravibrush.com/
 http://www.thompsonbrushes.com.au/
 Using dust pan and brush – to:
 Clean up dirt and dust swept up by broom
 Clean up breakages of glasses and bottles
 Dusting – using a duster or dust cloth to remove dust. The dusting cloth may be dry or
impregnated with a cleaning agent (multi-purpose cleaner) to increase adhesion of
dust particles to the cloth
 Dry mopping – using a specialised dust mop to clean areas: no water or cleaning
solution is used. Dry mopping does not use the same mop head as for ‘wet mopping’.
The two main types of dry mops are:
 Dusting mops – to clean skirting boards and polished
surfaces
 Polishing mops – for buffing and polishing
 Wet mopping – using a mop with water, a bucket and a
cleaning solution (detergent) to:
 Mop and wash floors where stain removal is required
 Apply sealant to floors which have been stripped and
need to be re-sealed
Visit the following to see what is available in mops and mop
heads:
 http://www.globalsources.com/manufacturers/Cleaning-Mop.html/
 http://www.supplylinedirect.com/mops-and-brooms/
 Vacuuming the floor – using wet and or dry vacuum cleaners:
 Whatever the shape, size or style of vacuum cleaners, their job is to suck up dust
and dirt off floor surfaces and other areas (such as drapes, furniture, and ceiling).
Most vacuum cleaners have a variety of attachments designed for specific
purposes (such as crevice nozzles)
 Vacuum cleaners are available in ‘wet’ or ‘dry’ types
 Dry vacuum cleaners can only be used on dry surfaces and to suck up dry
material and not liquids/water
 Wet vacuum cleaners are designed to suck up liquid spills and can be used for wet
cleaning of carpets
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 Double-check the vacuum cleaner you intend using is designated as a ‘wet’

vacuum cleaner before using it on liquids: some vacuum cleaners are dual-
purpose and can be used on wet or dry surfaces
 ‘Back pack’ vacuum cleaners are used in many situations where it would be
difficult or time-consuming to use a machine that is pulled along the floor – such as
when vacuuming between tables and chairs. A backpack style cleaner also
reduces tripping hazards (although the cord still presents a hazard unless a
battery-powered unit is being used)
 Some companies refer to vacuum cleaners as ‘extractors’
 Have a look at different vacuum cleaner options at:
– http://www.nilfisk-advance.com.sg/
– http://www.powervac.biz/
– http://www.powersweep.com.au/
– http://www.intervac.net.au/
 Vacuuming furniture – especially under cushions,
down the sides of chairs and sofas and to
remove surface dust and dirt
 Wiping down – this is a very big party of cleaning
and generally involves using a designated
cloth/swab or sponge to wipe up wet spills. The
cloth may be ‘dry’ (no detergent, no water), or pre-soaked in warm water and or a
cleaning agent. Sponges are used for damp cleaning needs and cloths are used for
cleaning, polishing and dusting. They can be made from a variety of materials, but are
generally lint-free. Some cloths are made from material and some are disposable
paper-based. A sanitiser may be applied (often using an atomiser spray bottle) after
the wiping down. For more information go to:
 http://www.klenco-asia.com/klenco/cleaning-cloths--pads.html
 Polishing – this can involve hand polishing or the use of a polishing machine. Polish
protects surfaces and forms a barrier against liquids that may harm the surface.
Hand polishing refers to polishing furniture, counters and mirrors using nominated
polishes (usually a paste, liquid, cream or aerosol product) with lint-free cloths.
Polish is ‘applied’ and then ‘polished off’. When using an aerosol, be careful about
‘drift’ (the product drifting to other areas and items) when applying the polish. A
polishing machine is used to polish or ‘buff’ floor surfaces – such as polished floors.
Polishing a floor helps resist scratching and enhances appearance. Burnishers come
in different sizes to enable access and time-effective polishing in small as well as
large areas. Some include a suction facility that sucks up dust particles during the
polishing process: where these exist, filters need to be changed as recommended by
the manufacturer (or as readings from equipment gauges dictate)
 Washing – this is another common task. Washing should involve cleaning items in a
sink using:
 Hot water and detergent – diluted and used according to manufacturer’s
instructions
 Sanitiser – used after the cleaning has been done, ensuring the required ‘contact
time’ is observed and manufacturer’s instructions are adhered to
 Air drying of the item.
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Cleaning of specific items/areas

The following areas may need to be cleaned in beverage service areas – note that some
of these areas cross into food service areas too:
 General cleaning of bar and service areas – which will
entail:
 Removing rubbish
 Clearing dirty glasses, empty bottles and cans
 Wiping tables
 Emptying ash trays
 Clearing papers and rubbish
 Replacing and replenishing items – such as:
 Drink coasters
 Tables and chairs
 Table accoutrements – table numbers; bud vases;
drink lists
 Promotional materials
 Products – in displays and behind service areas and bars
 Give-aways – complimentary nuts, chips, ‘nibbles’ and free sample drinks
 Light globes – which have blown
 Cleaning drip trays (from beneath beer taps, post-mix units, cappuccino machines and
from inside certain items of refrigeration), drying them and replacing them. These
require periodic emptying, and they are usually washed only once per day (at the end
of trade) with detergent and hot water, and rinsed
 Cleaning and polishing the beer fonts and beer panels – this includes dispensing
points for other bulk draught products such as wine, draught beer, cider and stout
 Cleaning the interiors and exteriors of all refrigeration units including free-standing
display units and under-counter units – this may include cleaning and polishing glass
doors and cleaning the door seals
 Cleaning bar tops and counters – to remove marks and spills, and replacing and
replenishing items to help present a tidy impression
 Cleaning and tidying tables – to remove empty glasses and bottles, remove rings from
glasses which have spilled on the table, replace drink coasters. Important note: when
clearing and tidying tables where guests are seated you must always be prepared to
take drink orders and process them (or pass them on to an appropriate person). It is
never acceptable to refuse to take a drink order, or to say “That’s not my job”
 Cleaning mirrors – many bars and eating areas feature mirrors and these help to add
a different dimension to the bar, but they need to be kept clean so as to provide the
required ambience
 Cleaning displays – bars sometimes feature displays aimed at increasing sales or
simply generating interest, and these too must be attended to. Cleaning these
displays is also a good opportunity to maintain the displays, either topping them up,
repairing them or just freshening them up.
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Cleaning glass washing machines

Get the manufacturer’s instructions and read and
apply what is contained in them.
You also need to be able to fill the machine with
detergent. This involves knowing where the
detergent is kept, which detergent to use, how
much to put in and whether or not it should be
diluted.
Some machines have an inspection gauge to
help identify the level of detergent: make sure
you add the right amount of detergent at the right
strength.
If there is insufficient detergent the machine will not wash the glasses properly, too much
detergent and the rinse cycle will not be able to rinse it all off leaving residual detergent
on the glasses which will send the beer flat as well as giving it an 'off' taste and aroma.
Machines have different operational cycles and you should become familiar with the
machine you will be using: the machine may feature a hot wash, followed by a hot rinse,
followed by a cold rinse to get the glasses cold for immediate use.
If your machine allows you to dictate certain of its functions (cold or hot final rinse), then
you need to learn how to do this – it is usually as simple as flicking a switch.
Take time to read the thermometer on the glass washer to see where it will be indicating
when operating at the prescribed temperature (which is a minimum of 70°C).
Also check inside the washing cavity to ensure no remnants of fruit or garnishes are left
inside the machine to block the plug hole and filter and cause the machine to overflow
when in operation.
Even though glass washing machines wash glasses to an acceptable standard, most
establishments still insist their glassware is also hand washed once a week to maintain its
brilliance.
Beer glasses should be air-dried to prevent the possibility of lint or detergent transferring
from a tea-towel to the inside of the glass thus sending the beer flat.
Some other glassware (such as wine glasses) are hand polished prior to use with a lint-
free tea-towel.
Remember to the inside cavity of the glass washer should be cleaned once a week.
The glass washing machine at your venue may also be used to wash other items such as
glass jugs: it is inadvisable to use the glass washer to wash ash trays – check with your
supervisor to see what applies where you work.
Ice machine
Often located outside the bar area (especially in the case of very
large machines), this is a fairly straightforward piece of equipment
requiring little in the way of user knowledge.
If the machine is fitted with warning lights, then become familiar with
what they mean and notify management as necessary should they
illuminate.
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Warning lights usually indicate one of the following:

 Low levels of ice in the machine
 Problem with the water supply
 A temperature-related problem.
Locate the drainage hole and ensure it is free of obstruction. Even
in premises where filtered water (that is, potable, town supply
water) is used slime or algae can build up and block this hole and
cause the holding bin to flood with water.
Ensure after you have used the ice-scoop you leave it beside or on top of the ice
machine. Never leave the scoop inside the ice machine.
Leaving it inside the machine means it is likely to be slowly buried in the subsequent
drops of ice, making it difficult or impossible for the next person to locate.
Never use the ice machine as a rapid means of chilling or storing bottles: they are often
forgotten in the rush of busy periods and can either freeze or represent a potential hazard
for someone digging powerfully with a metal scoop into mounds of ice – only to find they
smash a glass bottle into the ice: the end result is you lose a bottle of product, risk cutting
yourself and have to throw out all the ice in the machine.
Preventative maintenance involves keeping the motor area free from obstruction to allow
the passage of air to help cool the machine.
Periodic brushing of dust and cobwebs from the condenser (the car radiator-like device)
will also assist the ice machine to function efficiently and reduce service call-outs.
Refrigeration cabinets
These are pieces of equipment where bottled and canned bar stock, milk, soft drink, fruit,
water is stored behind the bar.
Stock rotation is a must in these cabinets – the traditional stock rotation system used for
food products called ‘First In, First Out’ (FIFO) should be used. Unfortunately, these units
are often designed, sized or placed to make easy access to all sections fairly difficult.
When this is the case, new stock tends to be pushed in front of old stock – not the right
way at all.
The FIFO system requires you to put the new
stock at the back and move the old/existing
stock forward. This is important because
rotating stock in this way optimises the
chance of the customer receiving a cold
product, rather than one just been put into the
fridge and still warm.
Units should be emptied weekly and cleaned
thoroughly inside with particular attention to
corners, and any water condensation
overflow trays. These trays should be
emptied and wiped dry and clean.
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Seals around doors are of special importance and merit extra attention: they too should
be cleaned weekly using a damp warm cloth to wipe off any dirt, grime and residual sticky
drink deposit. Failure to do this will result in the seals becoming worn through (caused by
them sticking to the refrigerator and being stretched every time the door is opened), which
in turn will mean the cold air inside can escape, requiring the compressor motor to work
overtime in a never-ending attempt to keep the cabinet chilled.
Glass fronts should be polished daily to maintain eye-appeal.
Glass chillers
This is a refrigerated storage area for glassware. Not all venues will have glass chillers –
some properties believe their draught beer delivery system – or their packaged beer – is
so effective there is no need for the service glasses to be pre-chilled.
These units are turned on and off regularly, so it is important you find out where the
valves are to perform these functions: they are often located just under the unit itself.
Turn glass chillers off before cleaning it and allow it to de-frost.
Locate and check the drainage plug hole in the glass chiller itself to see it is free from
obstruction. Check also to see where the overflow pipe or drain hole goes to: frequently it
leads into a relatively small overflow tray (as per the refrigerated cabinets above) and this
needs regular emptying, cleaning and drying: in other cases, the pipe is plumbed into the
normal waste water system.
As ice builds up on the bottom and sides of this unit (which it will do in the normal course
of its operation), its capacity to function efficiently is reduced. It becomes difficult to insert
glass racks into the chillers due to the build up of the ice on the sides.
The build-up of ice also means proper cleaning is impossible. The only answer is to
regularly turn the unit off overnight, allow the ice to melt and then clean it out the following
morning, turning it back on ready for the day's trade.
Be careful when using hands to clean this unit as pieces of broken glass (from clear
glasses) can easily be concealed by the water and dirt on the bottom of the stainless steel
unit – all these factors can combine to give you a nasty surprise and a cut!
Post-mix
Recommended daily cleaning of the unit involves:
 Removal of cup rest from drip tray
 Washing, rinsing and drying of drip tray, and cup rest: replace cup rest
 Cleaning of all external surfaces of the unit with sponge, and wiping
dry – never use an abrasive cleaner on the post-mix.
Many establishments remove the nozzles and soak them overnight, on a daily basis.
The post-mix supplier is able to provide further advice and instruction on how and when to
clean the unit.
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Recommended weekly cleaning of the unit involves:

 Removal of screw securing dispense valve cover, and removal of cover
 Removal of nozzle and baffle (the round, pointy part through which the syrup and
water flows, located under the nozzle)
 Washing of nozzle and baffle, and covering of both in warm clean water
 Re-installing of baffle, nozzle and cover.
See http://www.cornelius.com/stellent/groups/web/@guest/documents/manual/002052.pdf
for more information on cleaning post-mix systems/equipment.
Espresso Machine
It is important to obtain, read and follow the manufacturer’s instructions for the espresso
machine used in your workplace. If you can’t find these instructions, contact the supplier
(or look on the Internet) and get another copy.
Steps for daily maintenance of the machine revolve around the following steps:
 Insert group handle fitted with blind filter loosely into the group head
 Activate the group head and allow water to flow over handle washing outer group
head and rubber seal
 Tighten and release handle repeatedly while running group head
for approximately 20 seconds
 Tighten handle and run group head for 10 seconds, 3 – 4 times
with 10 second intervals
 Use stiff bristle brush to clean the inside of the group head.
Note: this procedure should be done several times per day, and not
just once at the start or the end of the day.
Steps for weekly maintenance of the machine are different (again, the manufacturer’s
instructions must be followed) but they can be expected to be along the lines as follows:
 Carry out the first three steps as for the Daily Maintenance (immediately above)
 Add 1 teaspoon of espresso cleaning powder to the blind filter and insert into the
group head
 Run group head for approximately 20 seconds at a time for 3 minutes
 Run group head for 10 seconds, 3 times with 10 second intervals
 Remove handle, rinse with water and re-insert into group head
 Run fresh water through the group head for at least 30 seconds.
This procedure must be followed for every group head.
Note: when using a cleaning agent in the espresso machine, ensure you read and follow
the individual instructions applicable to each product.
Online videos
 http://www.youtube.com/watch?v=ubtUlnntpjs
 http://www.ehow.com/video_2334322_clean-espresso-maker.html.
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Cleaning of port-filter
The basic steps are:
 Separate coffee baskets from the group handles, clean and
scrub inside group handles and baskets with soft scourer
 Soak overnight with cleaning powder
 Rinse well before re-using.
Cleaning of steam arms

 Unscrew tips of steam wands to remove build-up of milk
 Wipe steam wands with damp sanitised cloth and open up steam valve to blow out
excessive moisture after every use
 Open steam valve to heat up steam arm – wipe steam wands clean with damp
sanitised cloth to remove build-up of milk.
Note: Soaking steam wands in hot water and venting steam will also assist in removing
the build-up of milk. Do not use a scourer or knife to remove build up of milk on steam
wands.
General espresso machine cleaning

 Use a clean, sanitised cloth to wipe over remaining parts of the machine and then
wipe over with a dry cloth
 Remove drip tray and rinse in sink to remove coffee grind build up
 Remove shower screens with short screwdriver, and remove build-up of coffee oils
and ground coffee with toothbrush.
Grinder cleaning
To maintain accuracy of dose, ensure the dosing chamber is brushed clean of residual
coffee grounds at least once per week.
The removable bean hopper should be washed with warm soapy water, then rinsed and
dried – every week.
Note: do not place the coffee bean hopper in the dishwasher –wash it by hand in a sink.
Utensils
Cleaning of bar utensils should embrace the following:
 Ice buckets – should be clean inside and out after
every use
 Jugs and glasses – there must be no cracks, chips or
marks of any kind on any jugs or glassware.
 Commonly it is difficult to remove lipstick, orange juice and dairy products (milk or
cream) from glasses so extra care must be paid when you notice these are present.
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 Cocktail shakers – should be clean inside and out, and cleaned after each use except
where another cocktail of the same type as the previous one is being made
immediately
 Hawthorne strainers – used to remove fruit and other ‘debris’ from cocktails and must
be thoroughly cleaned after each use: it may be necessary to remove the coil and
soak before scrubbing and cleaning
 Cutting boards – must be scrubbed after use, and are commonly cleaned with
detergent at the end of trade and left to soak overnight in a sanitising solution, and
then rinsed before use
 Ice scoops – clean as required: never use a glass to scoop ice into drinks – the glass
can break and you can easily, inadvertently, put glass into the drink along with the ice
 Bar spoons, knives and tongs – clean regularly: keep in mind these utensils handle
food and therefore need to be treated or washed the same as any other food handling
implement
 Food containers for garnishes, chips and nuts – they must be washed using hot water
and detergent: they must be stored so as to be protected from flies, dust and other
contamination, and should be washed and sanitised between uses.
External cleaning
Many of the activities mentioned above will be applied when cleaning external areas.
In addition you may be required to:
 Use a scrubbing machine – to remove debris from hard surfaces
(such as tiles, or concrete), sealed floors, carpet and other areas
such as escalators, entrance matting and travelators. One main
use of a scrubbing machine is where hard floor surfaces need to
be stripped and then re-sealed. Note: different pads – colour-
coded – are available for use on different floor surfaces where a
variation in stripping level is required. Red is the buffing pad. Many
scrubbing machines are integrated with a sweeper which can save
time when using the machine by also cleaning up the scrubbed off
material. They are available in a variety of shapes, sizes and styles
(including walk-behind [or ‘pedestrian’] and ride-on models). They
may be electrically-powered or battery powered
 Operate a floor machine. These are machines which combine the functions of a
variety of different machines. The one machine may, for example, have the capacity
to:
 Scrub
 Polish
 Strip
 Shampoo
 Use a motorised sweeper – these may ‘walk-behind’ or
ride-on appliances (petrol or battery-powered) used to
clean large areas such as footpaths and car parks
 Use high-pressure hose – to remove debris from outside
areas.
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Websites for further information

The following provide an idea of what is available:
 http://www.klenco-asia.com/klenco/floor-scrubbing-grinding--polishing-machines.html
 http://www.tennantco.com/am-
en/pages/equipmentcategory.aspx?cat=Scrubbers%20Walk%20Behind.

identified cleaning needs in food service areas
Introduction
Much of the cleaning in food service areas will require use of
the techniques identified in the previous section.
This section highlights specific cleaning requirements applying
to food-specific areas.
Need to use ‘the right’ cleaning items

Many establishments seek to prevent the cross contamination
of bacteria from one location to another by using separate
cleaning items in different locations.
Colour coding is often used to achieve this

goal.
For example, a coloured cap or tip is placed
on the end of brooms and mops, and cleaning
cloths and swabs are coloured.
Codes may be used in the following way:
 Red is used only for toilets
 Green is only used in the kitchen and food
areas
 Blue is for general purpose cleaning.
What needs to be cleaned and sanitised?

Anything used in the storage, preparation, cooking, display or service of food must be
cleaned and sanitised – if a Food Safety Plan exists, then the cleaning must align with
those requirements.
In general terms, cleaning and sanitising requirements mean:
 Equipment and utensils must be cleaned and sanitised in between handling raw high
risk food and handling cooked, ready-to-eat food
 Equipment and utensils must be cleaned and sanitised at least after each service
session – it is not acceptable to use a piece of equipment (such as a meat slicer
throughout the day and only clean and sanitise it once at the end of the day
 Equipment and utensils in constant use must be cleaned and sanitised at least every
four hours.
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In specific terms, your venue will have a need to clean

and sanitise:
 Crockery
 Glassware
 Cutlery
 Utensils – such as spatulas, slotted spoons, scoops,
lifters
 Pieces of food preparation, food storage and food display equipment such as cool
rooms, refrigeration units, salamanders, toasters, bratt pans, microwaves,
salamanders, stoves and ovens, deep fryers, bain-maries, pie warmers, salad wells
 Pots, pans and other preparation and cooking dishes
 Containers – used for the storage of food under dry, refrigerated and frozen conditions
 Chopping boards
 Inside rubbish bins
 External garbage bins including dumpers or bins rented from outside contractors.
Specific requirements for cleaning food areas

While ‘beverages’ are regarded as food, there are nonetheless special requirements you
need to be aware of when cleaning in food areas:
 Obtain workplace training in cleaning – to identify:
 In-house cleaning requirements to be followed,
SOPs
 Cleaning agents and items used
 Frequency of cleaning
 Relevant safety requirements
 Cover exposed food when cleaning to prevent contamination by chemicals
 Wash hands after handling chemicals or performing chemicals before handling food or
food service equipment or utensils
 Make sure all food contact surfaces are cleaned at least every four hours
 Use only disposable towels for wiping hands or cleaning up spills and immediately
discard after use – do not use clothing (such as fronts of jackets, aprons, clothing) or
cloth tea towels or swabs
 After crockery and cutlery have been cleaned they must be stored to protect them for
re-contamination – from flies, dust, airborne contamination
 Clean low risk areas and equipment before cleaning high risk areas when the same
cleaning items and equipment have to be used
 Never use food containers to measure out, or hold, chemicals and cleaning agents
 All cleaning agents must be stored away from food
 Spills are cleaned up immediately
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 Do not wash single-use items – they are intended to be used only once and not to be
cleaned and then re-used
 The requirements of any Food Safety Plan must be implemented at all times – without
exception. These requirements will relate to:
 The items and areas to be cleaned
 How they are to be cleaned
 When they are to be cleaned.
Cleaning and sanitising of eating utensils

All service gear (such as plates, cups, saucers, glasses, cutlery)
must be cleaned and sanitised after each use in order to prevent
infectious diseases being communicated from person-to-person.
After these items have been cleaned and sanitised they must be
stored so they do not become re-contaminated: it is a standard
requirement all items used to serve food (and beverages) are
provided to the customer in a clean condition.
In general terms, the following 7-step process is suitable for cleaning crockery and
cutlery:
 Remove visible food debris – for example, scrape the plates
 Rinse with warm water – to remove loose dirt
 Wash with a detergent – diluted according to manufacturer’s instructions
 Rinse again – to remove the detergent and debris
 Apply a sanitiser – sanitisers are chemicals designed to kill bacteria
 Rinse – to remove the sanitiser
 Allow to air dry.
Air drying is the preferred option as it eliminates using a cloth to dry surfaces, which may
inadvertently introduce bacteria to the surface that has just been cleaned and sanitised.
The procedure for washing eating utensils and dishes by machine is as follows:
 Scrape and rinse items prior to stacking in trays – use the right trays or racks for the
right items
 Wash for a minimum of 60 seconds at a temperature between 66°C and 71°C
 Rinse for a minimum of 10 seconds at a temperature of at least 77°C.
Double bowl sinks
In some circumstances there will be no dishwashing machine: this is common in small
businesses, and use of a double bowl sink can be effective providing certain requirements
are observed.
When using a double bowl sink to wash eating utensils and dishes:
 One bowl must contain water at 45°C and detergent, for washing
 One bowl must contain clean water at a minimum of 77°C for sanitising
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 Sanitising must involve soaking the items for a minimum of 3 minutes – it is not
acceptable to just run hot water over items to remove the suds
 A thermometer should be on hand to check water temperature.
Items must once again be left to air dry, which means draining and leaving to dry while
hot. Tea towels should not be used to avoid the potential form cross-contamination.

maintenance and report to the appropriate
person
Introduction
You are partially responsible for identifying faults with cleaning equipment and other items
(equipment [electrical and hand-operated], machinery, utensils), and reporting these faults
in accordance with enterprise procedures.
This section discusses identifying and reporting faulty equipment.
Two types of faults/problems

Equipment faults and problems generally fall into one of
two categories:
Breakdowns – which occur when items malfunction.
Damage – to parts, surfaces, electrical cords and
connections caused by:
 Normal day-to-day ‘wear and tear’
 Incorrect use.
Examples of items requiring maintenance

Items requiring maintenance include those with:
 Frayed electrical cords, or bare wires
 Internal mechanical problems in electrical and/or mechanical equipment – causing:
 Malfunctions
 Lack of power
 Other operational difficulties – anything where the item fails to perform as intended
or normal
 Smoke or burning smells coming from them
 Leaking components
 Broken accessories
 Broken handles
 Worn and torn items
 A time or date elapsed by which scheduled preventative maintenance must be
provided.
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How do you become aware of items requiring maintenance?

Items requiring maintenance can be identified by:
 Seeing a problem
 Hearing something that is not right
 Smelling something alarming
 Being advised by others – guests or staff.
Reporting the item

The procedure to report faults will vary from establishment to establishment so it is
important to determine what applies where you work.
If you identify any of the above you must:
 Take action to fix what you can – if the ‘fix’ is obvious and it is safe to do so
or
 Report it.
If you cannot fix the problem, you should:
 Stop using the item if it is unsafe – turn it ‘off’
 Remove the item from service
 Tag the item as ‘Out of Service’ – to prevent others using it when it is broken
 Store locate the item in the appropriate Out of Service area – especially where the
item poses a danger to users (such as electric shocks, jagged edges or unprotected
blades)
 Complete appropriate ‘Report Fault’ paperwork and submit to the appropriate person
or department.
Who should the item be reported to?

Internal house protocols may require you to report the
item to:
 Your supervisor
 The manager
 The owner
 The Maintenance Department.
If the venue has a Maintenance department it is generally
their responsibility to check and fix the item.
Some faults may have to be repaired off-site – which may involve returning the item to the
supplier or forwarding it to an accredited repairer: in extreme cases, a new item may have
to be purchased.
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How should the report be made?

The usual ways to report items requiring attention are to:
 Make a verbal report – in person either face-to-face or via
the telephone: a follow-up written form may be required
 Complete an internal ‘Report Fault’ form or ‘Request for
Maintenance’ form.

behaviour and report to the appropriate
person
Introduction
As you undertake your cleaning and tidying duties you should always be on the lookout
for any behaviour or persons whose presence causes you concern.
This section identifies the behaviour and persons you need to be alert to and the possible
reporting procedures.
Behaviour or persons to be aware of

The following people are all cause for concern and should be reported
to the appropriate person.
Note: your job is simply to report the behaviour or person and not to
take any further action such as asking the patron to modify their
behaviour, asking questions of the person or attempting to remove the
individual.
The key is to never put yourself in harm’s way.
You should be alert to all of the following and report them when you
identify them:
 People discovered in areas where they have no right to be – for example:
 A guest in a back-of-house area would be cause for concern
 A guest in a front-of-house area when the area has not yet opened, or after it has
closed
 Drunken and disorderly people – these do not have to
be guests at the venue as they may have come onto
the premises in that condition after having been
removed from another venue.
Drunken and disorderly people can be identified by

many factors some of which include:
 Loud voices
 Swearing
 Arguing
 Fighting
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 Threatening others
 Anti-social behaviour
 Staggering
 Loiterers – anyone who ‘hangs around’ a venue with
no real reason for being there is a loiterer. You may
identify a possible loiterer as someone who:
 Stays in an area without making a purchase
 Appears to take an unwarranted interest in what
guests are doing, and or in what staff are doing
(including the transfer of cash within the premises)
 Is found in an area and looks ‘uncomfortable’ when observed, or looks ‘guilty’
when spoken to (such as when you say even the most simple thing, for example
“Good evening, Sir).They also pose a potential threat to legitimate guests, who
they may be planning to assault or rob
 Barred customers – venues may ‘bar’ customers: this means they prohibit them from
coming into the premises. Barred customers may be banned for a day, a week, a
longer period or permanently. People are usually barred because of their
unacceptable previous behaviour or for some other reasons (such as failing to pay an
account)
 Under-age people – where the premises are licensed
under local liquor licensing legislation there may be a
requirement only people over a certain age (such as 18
years of age) are allowed on licensed premises
regardless of whether they are drinking alcohol or not
 Known vagrants or other undesirables – a vagrant is
someone who is homeless and or someone who lives
by begging. These people look alarming to most guests
and are annoying when they solicit money or food and
drinks
 Undesirables include any person known to have engaged in activities not accepted by
management – for example anyone who has been guilty of assault, fraud, crime in
general or any anti-social activity
 Any people who are engaging in intimidating and or other anti-social behaviour. There
is a wide interpretation on what is anti-social behaviour and common sense should
guide your judgement. If you find their behaviour disturbing it is likely to be
unacceptable. Examples include fighting, swearing, using offensive language,
harassment of any type, annoying others
 Anyone breaching house rules – this may include ‘dress’ rules.
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Reporting the behaviour

The following are keys in reporting unusual, suspicious or unruly behaviour:
 Never intervene, never get involved
 Report it quickly – in person or by telephone/internal communication
 Provide full details – such as:
– Where it is
– Number of people involved
– What is happening
– Why you are concerned.

cleaning and tidying to optimise guest
experience
Introduction
At all times when cleaning and tidying when guests/patrons are present there is a need to
apply appropriate interpersonal skills.
In addition to the already stated need to cause minimum disruption to guests this section
identifies several other necessary skills which must be applied.
Examples of appropriate interpersonal skills

The following are regarded by the industry as necessary when you interact with patrons
as part of your cleaning and tidying duties – they must be applied at all times, to all
customers, as appropriate to the situation:
 Greeting guests – as they arrive, walk in and sit down
 Farewelling guests – as they leave the premises, as they get up from their table or
leave the bar
 Providing comprehensive and accurate product knowledge – this relates to being able
to give patrons information (or responses to questions) in relation to all food/menu
items offered for sale by the area in which you work. In this context, product
knowledge can require you to know about topics such as:
 Names of items available
 Cost
 Taste
 Serve size
 Ingredients
 Cooking style and time for menu items
 Brand names and alcohol content of drinks
 Options available for those who want to consume a non-alcoholic drink
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 Supplying information to customers about a wide range of venue-specific topics such

as:
 Opening and closing times and days
 House policies
 Facilities available
 Methods of payment accepted
 Selling skills – all staff in a venue are required by
management to be sales staff. While your primary role may
not be to sell products you are expected to:
 Have sufficient product knowledge to enable you to
make intelligent and relevant recommendations in
response to an identified need
 Suggest products and services in response to questions
asked by guests
 Take appropriate opportunities to promote ‘other’ products and services in
accordance with responsible service of alcohol guidelines, and in accordance with
house rules (such as to avoid placing pressure on customers to buy)
 Assisting guests – this should be done not only in response to direct requests for help
but also by observing guests and anticipating their needs. Assistance may be
provided in relation to:
 Directing them to internal locations within the venue
 Giving directions to local destinations and attractions
 Helping them with luggage
 Making bookings at the venue for guests such as dining rooms/restaurants, spa
facilities, sports areas, accommodation
 Arranging for supplementary assistance from other staff to help the guests – this may
be necessary when:
 You do not know the answer to their question
 The topic being discussed is outside your personal scope of authority to deal with
 You are engaged in activity which prevents you providing the patron with the
assistance they are seeking/need.
Why apply these skills?

It is important to apply appropriate interpersonal skills in order to:
 Meet guest expectations
 Respect the guests and demonstrate their value to the venue
 Demonstrate customer focus
 Encourage repeat business
 Enhance/optimise the guest experience at the venue.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
1.1 Create a Checklist of areas and items which may need to be cleaned and/or tidied in
a food and beverage service outlet identifying:
 Factors to consider when cleaning and tidying on a day-to-day basis to provide

support to service staff and optimise guest comfort and convenience
 Cleaning techniques to be applied for the food service areas
 Cleaning techniques to be applied for the beverage service areas
 Cleaning equipment and chemicals to be used.
1.2. Develop a sample report form which could be used by staff to report
equipment/items requiring maintenance when these are identified as part of cleaning
and tidying activities in a venue.
1.3. You have been asked by management to help train a new staff member who will
assist you in cleaning and tidying duties.
They have asked you to explain to the new staff member how you identify unusual,
suspicious or unruly behaviour in food and beverage areas and in public areas.
Prepare and submit notes and or photographs or video that could be used to help
train this new staff member.
1.4. Provide photographs or a video which provides evidence (in a real or simulated
environment) you have applied appropriate interpersonal skills when cleaning and
tidying food and beverage service areas and public areas.
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Summary
Clean and tidy food and beverage service areas
When cleaning and tidying food and beverage service areas:

 Ensure you know the areas and items to be cleaned and tidied
 Learn the internal policies and procedures of the workplace which relate to cleaning and
tidying
 Observe the need to cause minimum disruption to patrons during cleaning/tidying
 Consult with other staff prior to cleaning/tidying
 Use common sense about what to do and when to do it, or not do it
 Follow manufacturer’s instructions when using chemicals and cleaning agents
 Follow internal directions and SOPs (and similar) when cleaning items
 Realise beverages are regarded as ‘food’ for the purpose of food safety
 Use cleaning items, materials and techniques as designated and approved by the venue
 Be aware of the possibility of faulty equipment when cleaning and tidying and report them
 Stay alert to unacceptable people/behaviour and report them if detected
 Ensure appropriate interpersonal skills are applied with all guests at all times when
undertaking cleaning and tidying duties.
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Element 2:
Provide support to staff
2.1 Deliver assistance to food service staff
Introduction
As a worker providing support services to other staff there is an obvious need to provide
assistance to food service staff.
This section introduces the concept of ‘internal’ customers and indicates the nature of the
support to be provided to food staff.
Internal customers
All venues have ‘external’ customers.
These are the guests, patrons and paying customers who
visit the establishment and buy what it has to offer.
They are ‘external’ because they come from outside the
business.
As ‘customers’ you will deal with these people with all
appropriate interpersonal skills, high levels of service, and
personalised attention.
‘Internal’ customers refer to the staff within the venue.
They are ‘internal’ because these people are located inside the business.
Regarding them as ‘customers’ is useful because it highlights your dealings with them
must reflect the same type of service you give to ‘external’ customers.
Background to providing assistance

As a support service worker there is really no limit to the services you
may be required to perform to assist food service staff.
In brief, if they want help or need something done, your job is to do it.
In many cases these staff will request assistance, but you should try to
develop the ability to predict what is needed and provide help before it
is asked for: this is called ‘using your initiative’.
If you are asked to help:
 Never be afraid to ask for clarification of requests where you are unsure about exactly
what is required – other staff can often know precisely what is required and what they
want you to do but they may fail to communicate all the relevant information to allow
you to help as they need you to
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 Make sure you comply with the necessary timelines – often the timeline is ‘now’ or ‘as
soon as possible’ but there may be certain timing requirements (such as the need to
deliver food at a nominated time, or the need to coordinate the service of wine prior to
the service of a menu items and courses of the meal)
 Ensure you do all that is asked – always complete all the tasks you are asked to assist
with. Avoid just doing half the job: near enough is never good enough
 Enquire if other assistance is needed when you have completed the jobs you were
initially asked to help with.
Factors affecting assistance required

Common assistance required by food service staff in a venue will vary depending on:
 The type of food service establishment you work in – or the specific food area or
department within the venue where you work. This can relate to distinctions between
(for example) fine dining restaurants, family style bistros or take-
away outlets
 The type of food served – there can be different assistance
required (for example) for the service of national dishes from
different countries, and based on the food items offered
 The style of food service provided – different assistance is
required (for example) for:
 Buffet style service – a self-service style where guests serve
themselves from central buffets of displayed food
 Plated meals – where meals are placed onto plates in the kitchen and carried to
tables by waiting staff
 Gueridon service – where food is prepared at the table
 Silver service – where ‘service gear’ (a main course fork and large spoon) are
used to serve food items from service salvers onto guest plates at the table.
Examples of assistance from food service staff

You may be required the following assistance to food service staff:
 Fetching and carrying – this means going from the
dining area into the kitchen or stores areas and bringing
required food (see ‘Providing general busboy or runner
duties’ below) or other items to waiters, their service
station or for guest tables. Items which may need to be
obtained for waiters or guests can include but is not
limited to:
 Service wear – such as service gear, tongs, platters, salvers, cake lifters or
additional waiter’s service napkins
 Crockery – to replace used items or items which may have been dropped on the
floor: items include plates (all sizes), cups and saucers, bowls
 Cutlery – knives, forks, spoons and other specialised items: may be required to
replace used or dropped items; may be requested by guests to assist with their
dining; may be required by waiter to assist with service of food
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 Note: many venues insist all crockery and cutlery carried to a table is carried using
a clothed plate (a main course plate covered with a cloth napkin): many venues
ban carrying of individual items in the hand – they must be carried on the clothed
plate. Even if just one, single item has to be
carried
 Service trays – the two common requirements
are to carry trays full of used crockery and
cutlery to the kitchen, and to carry trays full of
plated food to waiters (or their stations) so they
can be served to guests
 Clearing of tables – this is the removal of items
from guest tables. Items requiring removal can
include:
 Items no longer required as part of the table setting – because (for example)
guests elect not to use items which have been laid as part of the cover, or
because a setting needs to be removed because an expected guest has not
arrived
 Items which have been dropped on the floor
 Crockery and cutlery which has been used by guests when they have finished
eating a meal
 Removal of table accoutrements items at certain points of a meal (such as after
the main course has been completed, and after dessert has been finished). This
can include, for example, removal of the condiments (salt and pepper, mustards,
sauces), the table number and tent cards. It is standard practice in many dining
rooms for items removed from a table to be placed onto a clothed plate
 Cleaning tables – this may include:
 Crumbing down of the table cloth after main
course has been completed – to remove
general food debris and refresh the cloth prior
to the service of desserts
 Taking table cloths off tables – and re-laying
with clean cloths
 Wiping down tables and applying a sanitizer
 Emptying ash trays – this is the removal of used ash trays from guest tables and their
replacement with a clean ash tray. Points to note include:
 Do not wait for the ash tray to become full before replacing it
 Cover the used ash tray with a clean ash tray when removing it – to cover the sight
of the ash tray and to help stop ash drifting onto plates and food
 Re-supplying waiter stations and hot boxes – this
involves monitoring the levels of items in each hot
box and station throughout trade and replenishing
as necessary, and also involves responding to
individual waiter demands in this regard. Items
which may need to be replaced can include:
 Crockery
 Cutlery
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 Condiments
 Glasses
 Butter
 Bread
 Re-setting tables – when guests have finished their meal and departed there can be a
need to re-set the table to make it ready for another party of guests. Re-setting will
involve:
 Removing all crockery, cutlery, condiments and table accoutrements to the waiter
station – or kitchen or bas as appropriate
 Removing the table cloth and replacing with a clean one
 Laying crockery in accordance with house rules – for example, setting aside plate
at every place
 Laying cutlery in accordance with the menu being served – an à la carte menu will
use a main course knife and fork, a table d’hôte men will use soup spoon, main
course knife and fork, and dessert gear
 Setting condiments as required by menu and venue
 Setting a napkin at each place
 Setting table numbers, flowers or bud vase and other
table accoutrements, if required
 Providing general busboy duties – these duties involve
clearing tables, taking dirty dishes away for washing, bringing
food from the kitchen to the waiter station hot boxes and
other work to assist waiting staff. In practice, any of the tasks
listed in this section can be regarded as ‘general busboy
duties’. Busboys are also referred to as ‘runners’, because
they ‘run’ things to and from the service area
 Supplying linen as required – throughout a service session
there can be a need to provide linen to waiters or guests, as
follows:
 Extra napkins for guests who have used/soiled the ones
set for them
 Clean napkins for waiters to use for ‘clothed plates’ (see above)
 Table cloths to re-lay tables
 Maintaining service trolleys – this relates to the roast trolleys,
hors d’oeuvres trolleys, gueridon trolleys and desserts trolleys
(as identified in section 1.1). Your work with trolleys may
involve:
 Moving and re-positioning them on the floor as required by
waiter and guests
 Re-stocking them with food and other items to maintain
them ready for use and maintain their visual appearance to
enhance them as a sales tool when presented to guests
 Returning them to the kitchen and cleaning them during
service
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 Washing crockery and cutlery to support immediate short-term needs – the venue will
usually have dedicated dish washing staff but it is common for certain items to
experience high levels of use during service meaning they are often in short supply.
This means you will have to literally take some items from waiters stations to the
kitchen, wash them and dry them and return them straight away to the waiters station
(or the kitchen) to ensure they are ready for the waiter (or chefs) to use
 Cleaning up in-service spills – as a support provider you will be expected to deal with
spills, breakages and accidents leaving waiting staff to conduct the main job of taking
orders and serving. This means you may be required to:
 Assist in replacing menu items where spillage has affected the meals guests are
eating
 Pick up food dropped on the floor – by waiters or guests
 Clean and tidy service areas and trolleys where guests serve themselves.
 Clean the tops of sauce bottles.
2.2 Deliver assistance to beverage service staff

Introduction
In the same way you are expected to assist food waiters, your job may also require you to
deliver support to beverage service staff.
This section lists commo tasks required to provide assistance to drink staff.
Examples of support services to be provided to beverage service

staff
You may be required to provide assistance by undertaking the following tasks:
 Fetching and carrying – such as:
 Carrying bottles from bar to tables
 Taking fresh glasses from the bar to tables or waiter station
 Carrying carafes and wine baskets to tables from bars
 Carrying trays of drinks for drink waiters
 Clearing and cleaning tables – which means taking away:
 Unused glasses on a table which are no longer required by
diners
 Empty bottles and cans
 Empty glasses used by guests
 Ice buckets and wine baskets no longer required
 Ash trays
 Re-supplying stocks behind the bar for staff who prepare
drinks – this can involve:
 Replenishing bottles and cans of alcoholic and non-
alcoholic beverages
 Crushing ice
 Cutting or otherwise preparing oranges, lemons and other fruit
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 Monitoring and maintaining floor displays – these displays are often created in dining
areas to add interest to the room, and serve as a sales tool to promote certain drinks.
Your job will include making sure the display remains attractive throughout the session
 Re-laying glassware on tables when tables are
being re-set – this will require you to take the
required standard glassware to the table and
position each glass in the location required by
the venue at each setting. Many venues will set
a red wine glass and/or a white wine glass at
each setting to encourage guests to purchase
wine, and to meet the accepted standards for
table setting. Lots of venues also set a glass for
water. Where water is provided free-of-charge
your job will also require you to set a carafe/jug of water on the table, or offer water to
guests when they have been seated. Always handle glasses by the stem or base –
never allow your fingers to touch the rim top or bowl of glasses
 Servicing trolleys used by beverage service staff – these may include:
 General purpose drinks trolleys – for mixing drinks at table
 Liqueurs trolleys – for service of after dinner fortified wines (port, muscat) liqueurs
and spirit or liqueur coffees
 Cigar humidors
Tasks include:
 Moving and re-positioning trolleys as required
 Cleaning them and taking care of spills
 Replenishing glasses and stock
 Removing glasses and items to the bar and washing them – where there is a high
demand for those items to be brought back into service to support immediate service
needs
 Cleaning up in-service spills and accidents – this
can include:
 Clearing broken bottles and glasses which
have been dropped on the floor of the dining
area
 Drying up areas where drinks have been
spilled – on floors and on tables
 Assisting guests if drinks have been spilled on
them
 Picking up dropped items
 Cleaning up behind the bar if there has been a breakage or accident
 Taking beverage orders – in limited cases you may be asked to taken beverage
orders from patrons at a bar, or from guests at table. This is a job normally reserved
for dedicated beverage service staff who have sufficient product knowledge to make
suitable and accurate suggestions and recommendations but there can be times (of
high demand) where other staff are busy and you may need to:
 Take verbal orders for drinks at the bar from customers
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 Take orders at table from guests

 Relay orders taken by beverage staff (from guests at table) to bar staff for them to
fill
 Accepting payment – this is usually the job of other staff or a cashier but you may be
required to assist those staff when they are busy. When accepting payment make
sure you:
 Thank the guest
 Only accept payment in the forms accepted by the
venue: for example, some venues will accept payment
in (certain) foreign currencies and some will not; most
accept payment via certain credit cards but not all
types of credit cards; most venues will not accept
personal cheques but may accept traveller’s cheques
 Verify the amount tendered as payment – “Thank you
Sir. Out of 100?”
 Make sure the amount given covers the amount of the
bill
 Register payment on the workplace POS terminal or
cash register
 Count the change to the customer to prove they are being given the correct
change
 Provide a receipt as required by house policy
 Supplying linen – this may involve:
 Providing swabs and cleaning cloths to bar staff
 Providing napkins to beverage service staff for use in the service of wine.
2.3 Deliver assistance to other staff, as required

Introduction
Your role will almost certainly require you to assist other staff in addition to food and
beverage service staff.
This section identifies the other staff who you may be asked to help and gives examples
of the duties you may be asked to perform.
‘Other staff’
‘Other staff’ can, in reality, mean any staff in the venue from
any department.
If any ’internal customer’ requires help you may be asked to
provide it.
This means you may be asked to assist:
 Front office
 Housekeeping – room attendants, housemen and porters
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 Kitchens
 Banquets
 Concierge and bell services
 Room service
 Cellar staff
 Cleaners.
‘Other assistance’
Generic assistance may involve:
 Providing general assistance to guests
 Back-filling staff in different departments as required such as when staff are absent,
sick or under pressure from unexpected levels of demand
 Supplying change to departments for cash registers and POS terminals using cash
 Moving stock
 Receiving deliveries.
In addition remember the sort of work you may be asked to do can cover any duties and
can include:
 Helping Front Office by:
 Relaying messages to guest rooms
 Delivering packages to guests
 Paging guests in the venue
 Assisting arriving and departing guests
 Facilitating the arrival and departure of groups
 Assisting Housekeeping by:
 Fetching and carrying cleaning needs
 Re-supplying housekeeping trolleys
 Lifting and moving items
 Helping with basic cleaning duties – such as
vacuuming
 Providing support for the kitchen by:
 Washing crockery, cutlery, pots and pans
 Accepting deliveries into the kitchen
 Storing stock
 Undertaking basic food preparation activities – washing vegetables; peeling
vegetables; cutting vegetables
 Removing rubbish
 Cleaning up spills
 Scheduled cleaning of food preparation benches, equipment and utensils
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 Supporting concierge/bell services by:

 Transporting luggage to guest rooms
 Collecting luggage from guest rooms
 Storing and retrieving Luggage Room items
 Providing information to guests
 Opening car/vehicle doors for guests on arrival
 Securing taxis/transport for guests and farewelling them on departure
 Working with Banquet department to:
 Clean functions areas and ready them for use
 Move tables and chairs into position
 Assist with creating/establishing stages, dance
floors, displays
 Helping set tables
 Fetching and carrying during the events
 Assisting with end-of-service duties to ‘take down’ the function
 Helping room service staff by:
 Setting up trays and trolleys to be used for
room service
 Obtaining food and or beverage items for
service in rooms
 Carrying/transporting items to guest rooms
 Helping (under direction of dedicated room
service staff) the service of room service food
and beverages
 Collecting used room service items from guest rooms/corridors
 Cleaning/washing room service items
 Helping cellar staff by:
 Assisting with deliveries into the cellar/stores areas
 Moving and/or rotating stock
 Delivering goods (food, beverages and non-food items [chemicals; stationery’
linen]) to other departments
 Supporting cleaning staff by:
 Spot cleaning as required
 Fetching and carrying cleaning items and cleaning agents
 Erecting safety signage
 Working under direction of experienced cleaners to perform specified cleaning
tasks.
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Work Projects
2.1 Provide photographs or a video which provides evidence (in a real or simulated
environment) you have:
 Delivered assistance to food service staff

 Delivered assistance to beverage service staff
 Delivered assistance to ‘other staff’ in a food and beverage outlet/venue.
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Summary
Provide support to staff
When providing support to staff:

 Adopt the view other staff are ‘internal customers’
 Make sure you determine exactly what they want
 Ask questions to clarify requirements
 Try to anticipate needs and offer help without waiting to be asked
 Realise assistance may be needed by food service staff, beverage service staff and other
members of staff across the entire venue
 Much assistance will require you to undertake ‘fetching and carrying’ work as well as
general/basic cleaning activities
 Use your initiative
 Treat the need to assist others as a way of learning about the industry and a method of
gaining extra skills which will help with promotion.
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Element 3:
Clean and tidy public areas
3.1 Identify public areas and equipment/items that
Introduction
In addition to food and beverage areas you may be required to clean and tidy ‘public
areas’.
This section defines ‘public areas’ and identifies areas and equipment which may require
your attention.
‘Public areas’ defined

‘Public areas’ are areas of the venue generally open to members of the public, including
guest of the establishment.
People do not necessarily need to purchase anything to be in these public areas, but they
often do/will.
All ‘public areas’ are ‘front-of-house’ areas.
Examples of public areas

Public areas may include internal and external spaces, such as:
 Foyer, lobby and reception areas
 Shops in the venue
 Corridors and hallways
 Waiting areas
 Library
 Business centres
 Car parks
 Walkways and paths
 Gardens, lawns and fountains
 Displays and promotional materials
 Poolside areas
 Areas associated with sporting or recreational areas.
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Examples of equipment and items to be cleaned in public areas

Equipment and items to be cleaned and tidied in public
areas may include:
 Tables and chairs – including general furniture as
contained in the various areas which may include
desks, computer consoles, standard lamps, dressers,
sofas
 Service counters
 Newspaper and magazine racks
 Musical instruments – which may be played from
time-to-time or which may be a central display/feature
of an area such as piano or harp
 Displays containing local and/or tourist information
 Doors – including lift/elevator doors, standard doors, automatic doors, revolving doors
 Windows – external facing windows, internal windows and glass on displays and other
furniture items
 Plants and planters – as well as floral displays
 Walls and fittings (light switches, plaques, signage, controls) on them
 Telephones – including telephone areas/units and/or booths
 All floor surfaces
 Public toilets – and the vanity areas.
In addition to the above general list of areas and equipment and items there will nearly
always be additional spaces and objects specific to individual premises.
3.2 Identify factors that may impact on the

delivery of cleaning in public areas
Introduction
In the same way it is vital to identify and consider factors impacting on the delivery of
cleaning to food and beverage service areas, so too is it necessary to take into account
several factors when delivering cleaning to public areas.
This section identifies the factors to consider.
Factors to consider
When providing cleaning and tidying to public areas you must:
 Follow cleaning schedules developed by the venue – these will advise the times at
which areas are to be cleaned. Many areas are cleaned at a specific scheduled time
every day and other areas (especially high traffic areas around reception and front
office) will be designated for continual monitoring with cleaning and tidying to be done
as the need arises
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 Avoid or minimise disruption to guests – this means the

comfort of guests must take priority over scheduled
cleaning. If guests are in a public area and the need to
clean is not ‘significant’ use common sense and leave
the cleaning to a later time. Never interrupt guests or ask
them to move so you can clean/tidy. Guests must always
take priority over cleaning. If you are unsure about
whether you should clean and tidy where guests are
present, standard practice is to offer to clean and tidy the
area and if the guests refuse the offer, thank them and
move away. You will then return at a later time when the
guests have left, or notify other staff of the need to clean
that area.
 Take into account expected trade – if you know guests or groups are expected to
arrive at a certain time then the area should be checked and cleaned and tidied prior
to this expected arrival time
 Never undertake any duties which place the safety of the guest in jeopardy – this
means you must never use cleaning equipment or chemicals in such as way that
poses a risk – or an unpleasant experience – to them from (for example) a tripping
hazard viewpoint or as a result of them inhaling chemicals or the smell of chemicals
 Take into account the noise your activities may cause – if guests are present and you
need to clean in their immediate area then try to ensure noise (from vacuum cleaners,
cleaning activities) does not impact on them
 Make sure your activities reduce to the lowest possible level the restrictions on the
free movement of guests – this means doing whatever you can to make sure guests
have free access to all areas and facilities even while cleaning is being undertaken
 Use appropriate interpersonal skills – such as communicating appropriately with
guests, asking permission to clean, thanking them for their permission or their
response to your questions, responding to questions.

identified cleaning needs in public areas
Introduction
The cleaning and tidying techniques identified in Element 1 are the same techniques
which need to be applied when cleaning public areas.
This section identifies possible techniques for certain public areas.
Cleaning techniques for public areas

The following cleaning techniques are indicative of what you can expect to provide to the
areas listed.
There will always be the potential for providing additional cleaning as the need (accidents,
breakages, spills, marks, level of traffic and trade) dictate.
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Foyers, lobbies and reception areas

Cleaning and tidying techniques you may need to use
include:
 Spot cleaning – the ‘main’ or ‘full’ cleaning of (for
example) walls and floors will be the responsibility of the
full-time cleaners
 Vacuuming floors – to remove dirt, dust and to generally
keep the area looking clean and presentable
 Sweeping – this may apply to the steps and areas
immediate outside the lobby area where guests arrive in
vehicles and enter the venue
 Mopping – involving wet and dry mopping of hard floor
surfaces to maintain their appearance, clean up
marks/spills and remove dust/dirt
 Removing litter – from the interior lobby areas and the immediate area outside the
entrance. Tasks include picking up rubbish with your hands (discarded newspapers,
litter, wrappers) and removing any debris from the external entry area
 Clearing tables – and other items of furniture (window ledges, service counters) of
used/unwanted items such as glasses, cups and sauces, cutlery and the clearing and
exchange of ash trays. Attention should also be paid to replacing coasters, book
matches, advertising material and other items as required
 Assisting guests to move luggage which is posing a risk to other patrons.
Retail outlets
Many venues provide outlets where guest can make purchases of a variety of retail
products and your responsibilities may involve servicing these shops in addition to
cleaning and tidying other areas.
Cleaning and tidying of these locations may require:
 Removal of litter – from floors and other areas as well as
emptying of bins
 Spot cleaning
 Sweeping
 Vacuuming
 Mopping
 Dealing with spills, accidents and breakages.
Outside areas
Tasks will depend on the external facilities provided by the venue with standard
responsibilities including:
 Tidying of poolside areas – re-positioning pool chairs, lounges, tables and umbrellas
which have been used or moved by guests
 Removal of venue towels which have been used by guests
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 Clearing of glasses, bottles, crockery and cutlery which have been taken outside and
used by guests
 Picking up litter, rubbish, used food or drink and other containers
 Rubbish and debris removal from car parks, walkways, footpaths and driveways
 Sweeping of the footpaths outside the venue
 Cleaning up spills and breakages
 Hosing areas to remove dirt, dust and debris
 Tidying sports areas (tennis courts, bowls links).

maintenance and report to the appropriate
person
Introduction
You were advised of the need to identify and report equipment and items requiring
maintenance when servicing food and beverage service areas and the same requirement
applies when servicing public areas.
This section reinforces previous information in this regard (as presented in section 1.5).
The need for constant awareness

All your cleaning and tidying activities must incorporate an awareness of the need to be
alert to any items requiring maintenance, attention or servicing.
When cleaning and tidying public areas this is of special importance because of the high
volume of guests who are in the area whose safety could be jeopardised by the presence
of unsafe equipment or items.
Ways to detect equipment and items requiring attention

The use of your senses (your senses of sight, hearing and
smell) are central to identifying things requiring attention.
You must be alert to:
 Items which look dangerous or unsafe – because (for
example) they are physically damaged, are out-of-
balance or leaning precariously or have some component
of them posing a physical risk to members of the public
 Anything which sounds unusual – this can indicate
equipment which is not operating properly and is about to
– or has already – failed: for example, items of machinery or equipment which are
making strange noises or creating sounds which indicate a problem
 The presence of smells which indicate a problem – such as the distinct odour of
smoke, electrical smells caused by over-heated electrical appliances, or the smell of
gas or chemicals.
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Taking action
If you identify any of the above you must:
 Take action to fix what you can – if the ‘fix’ is obvious
and it is safe to do so
 Report it.
If you cannot fix the problem, you should:
 Turn the item causing the problem off – or take other
appropriate action depending on the cause and/or type
of problem
 Stop using the item if it is unsafe – and prevent
others/guests doing so: put a ‘Do Not Use’ or ‘Out of
Order’ sign on it or remove it from the area
 Complete ‘Report Fault’ paperwork and submit to the
appropriate person or department.
Reporting the problem

Report the situation verbally to:
 Your supervisor
 The manager
 The owner
 The Maintenance Department.
An internal, written ‘Maintenance Report/Request’ (or similar)
may also have to be completed.

behaviour and report to the appropriate
person
Introduction
As you clean and tidy public areas there is always a need to be on the lookout to identify
unacceptable or suspicious behaviour.
This section presents modified information based on what has already been presented in
section 1.6 and adds several more very important aspects.
Behaviour or persons to be aware of

The following people are all cause for concern and should be reported to the appropriate
person.
Note your job is simply to report the behaviour or person and not to take any further action
such as asking the patron to modify their behaviour, asking questions of the person or
attempting to remove the individual.
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The key is to never put yourself in harm’s way.

You should be alert to all/any of the following and report them when you identify them:
 People discovered in areas where they have no right/permission to be – for example:
 A guest in a back-of-house area would be cause for concern
 A guest in a front-of-house area when the area has not yet opened, or after it has
closed
 Drunken and disorderly people – these do not have to be guests at or customers the
venue as they may have come onto the premises in that condition after having been
removed from another venue. There is also a need to keep an eye open for drunken
guests who are returning to the property after becoming intoxicated elsewhere. While
these people may be trying to make their way to their guest room to go to sleep, it is
important to identify them if they remain in public areas as they may cause alarm and
annoyance to others, or harm to themselves. They may also require assistance
because they are confused, lost or disoriented. Drunken and disorderly people can be
identified by many factors some of which include:
 Loud voices
 Swearing
 Arguing
 Fighting
 Threatening others
 Anti-social behaviour
 Staggering
 Loiterers – anyone who ‘hangs around’ a venue with no real
reason for being there is a loiterer. You may identify a possible
loiterer as someone who:
 Stays in the lobby or any other public area without making a
purchase or without engaging with venue staff
 Appears to take an unwarranted interest in what guests who
are ‘coming and going’ are doing, and or in what staff are
doing, where they are going and when they are doing things
 Is found in an area and looks ‘uncomfortable’ when observed, or looks ‘guilty’
when spoken to (such as when you say even the most simple thing, for example
“Good evening, Sir). They also pose a potential threat to legitimate guests, who
they may be planning to assault or rob
 Barred customers – venues may ‘bar’ customers: this

means they prohibit them from coming into/onto the
premises. Barred customers may be banned for a
day, a week, a longer period or permanently
 People are usually barred because of their
unacceptable previous behaviour or for some other
reasons (such as failing to pay an account). Any
guest who has been barred – or placed on an in-
house ‘Black List’ – must be reported to management as soon as they are noticed in
the venue
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 Unaccompanied minors – the presence of children who are alone (that is, not with a
family of their parents) are a cause for concern. They should be reported to
management so they can determine if they are lost or require some special assistance
 Known vagrants or other undesirables – a vagrant is someone who is homeless
and/or someone who lives by begging. These people look alarming to most guests
and are annoying when they solicit money or food or drinks. Undesirables include any
person known to have engaged in activities not accepted by management – for
example anyone who has been guilty of assault, fraud, crime in general or any anti-
social activity
 Any people who are engaging in intimidating or other anti-social behaviour. There is a
wide interpretation on what is anti-social behaviour and common sense should guide
your judgement. If you find their behaviour disturbing it is likely to be unacceptable.
Examples include fighting, swearing, using offensive language, harassment of any
type, annoying others
 Anyone breaching house rules – this may include ‘dress’ rules.
A further word on security

You must be alert to any circumstances which give rise to security
concerns.
Screening requirements
Any person who appears to be trying to avoid the screening
processes of the venue as they enter, should be regarded as
suspicious, and reported to Security staff or management.
It is also useful to identify anyone who appears nervous/sweating
(for no apparent reason) when they enter or are in a public area.
This anxiety may be caused by a totally innocent reason but it is best to check.
Unaccompanied items or luggage
A standard requirement for you when cleaning and tidying in
public areas is to be aware of unaccompanied luggage or
items.
Where you identify a package, item or luggage which looks
suspicious or appears to be unaccompanied:
 Never touch it
 Notify management or security and report the situation
 Follow instructions from management or security –
standard procedures for venues when they discover a
suspicious unaccompanied item are contained in the Emergency management Plans
for the venue and can include:
 Informing the authorities
 Moving people from away from the immediate vicinity
 Turning off anything likely to trigger an explosion, such as cell phones.
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Note: there is no definition of what is a suspicious package: many items that do not look
suspicious have, in fact, had a device which has exploded.
This means it can be dangerous and misleading to try to define what a suspicious
item/package or piece of luggage looks like.
Treat every suspicious package, item or bag with great care: follow the advice given
above.
Make the decision quickly about whether or not a problem situation exists.
Usually, individuals do not want to contact authorities in case there is not a problem, and
they think they will then look foolish – you must not think this. It really is a case of being
‘better safe than sorry’.
Reporting the behaviour

The following are keys in reporting unusual, suspicious or unruly behaviour:
 Never intervene, never get involved
 Report it quickly – in person or by
telephone/internal communication
 Provide full details – such as:
– Where it is
– Number of people involved
– What is happening
– Why you are concerned.

cleaning and tidying to optimise guest
experience
Introduction
The same interpersonal skills applied when cleaning and tidying food and beverage
service areas must be used when cleaning and tidying public areas.
This section essentially duplicates information presented in section 1.7.
At all times when cleaning and tidying when guests/patrons are present there is a need to
apply appropriate interpersonal skills.
In addition to the already stated need to cause minimum disruption to guests this section
identifies several other necessary skills which must be applied.
Examples of appropriate interpersonal skills

The following are regarded by the industry as necessary when you interact with guests as
part of your cleaning and tidying duties – they must be applied at all times, to all
customers, as appropriate to the situation:
 Greeting guests – as they arrive
 Farewelling guests – as they leave the premises
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 Providing comprehensive and accurate product and local knowledge – or:

 Directing them to someone who can provide the required
information – such as Reception staff or Concierge. The
guest should be escorted to the relevant person, and
introduced
 Showing them to the local visitor information display
 Assisting guests – this should be done not only in response
to direct requests for help but also by observing guests and
anticipating their needs. Assistance may be provided in
relation to:
 Giving directions to local destinations and attractions
 Helping them with luggage
 Making bookings at the venue for guests such as dining
rooms/restaurants, spa facilities, sports areas, accommodation
 Arranging for supplementary assistance from other staff to help the guests – this may
be necessary when:
 You do not know the answer to their question
 The topic being discussed is outside your personal scope of authority to deal with
 You are engaged in activity which prevents you providing the patron with the
assistance they are seeking.
Why apply these skills?

It is important to apply appropriate interpersonal skills in
order to:
 Meet guest expectations
 Respect the guests and demonstrate their value to
the venue
 Demonstrate customer focus
 Encourage repeat business
 Enhance and optimise the guest experience at the venue.
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Work Projects
3.1 Identify a food and beverage venue with public areas and prepare a submission
(which may include photographs or video) which details:
 The public areas at the venue which would require cleaning and tidying
 The equipment and items in those public areas which would require cleaning and
tidying
 Factors staff should take into account when providing cleaning and tidying
services to the identified public areas
 List and describe the cleaning techniques to be applied to the identified areas
and items.
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Summary
Clean and tidy public areas
When cleaning and tidying public areas:

 Make sure you identify the areas and items to be cleaned and tidied
 Determine and factor in relevant factors which impact on the cleaning and tidying of public
areas especially in terms of guest comfort and convenience
 Use appropriate techniques to clean and tidy areas and equipment and items
 Realise guests must take priority over cleaning and tidying
 Look for items. furniture and equipment which to be maintained/serviced while cleaning and
tidying areas and items
 Use your senses to identify items requiring attention
 Take immediate action to address items requiring attention – never ignore them
 Look for suspicious, unusual or unruly guests while cleaning and tidying
 Report any guests who present a concern or a potential issue
 Be alert to anything indicating a security risk
 Apply appropriate interpersonal skills.
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Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
 Short and long reports
 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
 The student’s name and student number
 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
© ASEAN 2013
70 Trainee Manual
Recommended reading
Recommended reading
Andrews, S., 2006 (3rd reprint); Hotel Housekeeping Training Manual; Tata McGraw-Hill,
New Delhi
Dukes, R., 2005 (7th edition); Pool surfaces: problems and solutions; Techlines, Indian
Rocks Beach, Florida
Findley, M. & Formichelli, L., 2005; The complete idiot’s guide to cleaning; Alpha Books,
Indianapolis, In
Hayes, D.K. & Ninemeier, J., 2007 (2nd edition); Hotel operations management;
Person/Prentice Hall, Upper Saddle River, NJ
Hickman, A.P., 2008, Clean and maintain kitchen premises: SITHCCC004A, William
Angliss Institute, Melbourne
Hickman, A.P., 2010, Clean tidy bar areas: SITFAB001B, William Angliss Institute,
Melbourne
Hickman, A.P., 2008, Clean premises and equipment: SITHACS006A, William Angliss
Institute, Melbourne
Jones, T.J.A, 2007, (5th edition); Professional management of Housekeeping Operations;
John Wiley and Sons, Hoboken, New Jersey
McKenzie, D., 2007; Housekeeping: student learning guide - Certificate IV in Hospitality
(supervision); Regency Publishing, Regency Park, South Australia
McKenzie, D., 2007; Housekeeping: assessment guide - Certificate IV in Hospitality
(supervision); Regency Publishing, Regency Park, South Australia
Stutts, A. & Wortman, J.F, 2006 (2nd edition); Hotel and lodging management: an
introduction; John Wiley & Sons, Hoboken, NJ
Talwar, P, (edition), 2006; Hotel and Hospitality Management: Housekeeping; Isha Books,
Delhi
Tamminen, T, 2005; The ultimate guide to spas and hot tubs; McGraw-Hill; New York:
Maidenhead
© ASEAN 2013
Trainee Manual 71
Recommended reading
© ASEAN 2013
72 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency

to cover without rushing.
Most of the competency seemed relevant

to me.
The competency was at the right level for

me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my

own initiative.
My training was well-organized.
My trainer had time to answer my

questions.
I understood how I was going to be

assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 73
The best things about this unit were:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
The worst things about this unit were:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
The things you should change in this unit are:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
© ASEAN 2013
74 Trainee Manual
Trainee self-assessment checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.
Yes No*
Identify food and beverage service areas and food and beverage service
1.1  
equipment that may need to be cleaned
Identify factors that may impact on the delivery of cleaning in food and
1.2  
beverage service areas
Apply cleaning and tidying techniques to identified cleaning needs in

1.3  
beverage service areas

1.4  
food service areas
Identify equipment and items requiring maintenance and report to the

1.5  
appropriate person
Identify unusual, suspicious or unruly behaviour and report to the

1.6  
appropriate person
Use appropriate interpersonal skills when cleaning and tidying to

1.7  
optimise guest experience
2.1 Deliver assistance to food service staff  
2.2 Deliver assistance to beverage service staff  
2.3 Deliver assistance to other staff, as required  
3.1 Identify public areas and equipment/items that may need to be cleaned  
Identify factors that may impact on the delivery of cleaning in public

3.2  
areas

3.3
public areas
 
Identify equipment and items requiring maintenance and report to the

3.4  
appropriate person
Identify unusual, suspicious or unruly behaviour and report to the

3.5
appropriate person
 
Use appropriate interpersonal skills when cleaning and tidying to

3.6  
optimise guest experience
© ASEAN 2013
Trainee Manual 75
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ____________
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
© ASEAN 2013
76 Trainee Manual

TM Clean and Tidy Bev and Food Serv Areas Refined

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Clean and tidy beverage and food

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

File name: TM_Clean_&_tidy_bev_&_food_serv_areas_refined

Introduction to trainee manual ............................................................................................... 1

Assessment matrix ................................................................................................................ 5

Element 2: Provide support to staff ..................................................................................... 45

Element 3: Clean and tidy public areas .............................................................................. 57

Presentation of written work ................................................................................................ 69

Recommended reading ....................................................................................................... 71

Trainee evaluation sheet ..................................................................................................... 73

Trainee self-assessment checklist ...................................................................................... 75

Introduction to trainee manual

Element 1: Clean and tidy food and beverage service areas

Element 2: Provide support to staff

Element 3: Clean and tidy public areas

Work Written Oral

Element 1: Clean and tidy food and beverage service areas

1.1 Identify food and beverage service areas and

1.2 Identify factors that may impact on the delivery

1.3 Apply cleaning and tidying techniques to

1.4 Apply cleaning and tidying techniques to

1.5 Identify equipment and items requiring

1.6 Identify unusual, suspicious or unruly

1.7 Use appropriate interpersonal skills when

Element 2: Provide support to staff

2.1 Deliver assistance to food service staff 2.1 9 8

2.2 Deliver assistance to beverage service staff 2.1 10 9

2.3 Deliver assistance to other staff, as required 2.1 11 10

Work Written Oral

Element 3: Clean and tidy public areas

3.1 Identify public areas and equipment/items that

3.2 Identify factors that may impact on the delivery

3.3 Apply cleaning and tidying techniques to

3.4 Identify equipment and items requiring

3.5 Identify unusual, suspicious or unruly

3.6 Use appropriate interpersonal skills when

Back-of-house Areas of the property where guests are not allowed

A list of patrons/guests the venue does not want on the

Polishing machine used to polish (or ‘buff’) hard floor

Person who assists waiters by fetching and carrying

Clean Free from visible contamination and odour

Degreaser Chemical agent used to cut through/remove grease

Deodorant Chemical used to mask/cover bad smells/odours

Dessert gear Dessert spoon and fork

Chemical (liquid or powder) used to remove dirt from

Disinfectant Chemical used to kill bacteria/micro-organisms

Draught beer Bulk beer; beer ‘on tap’

F&B Food and beverage

FIFO First In, First Out stock rotation

Areas of the property where staff and guests have face-

Skills used when dealing with people/patrons (such as

MICE Meetings, Incentives, Conferences and Exhibitions

Micro-organisms Germs such as bacteria and mould

POS Point of Sale

Post-mix Bulk aerated waters

Quick Service Restaurant: term used to describe take-

Sanitiser Chemical used to reduce bacteria to a safe level

Food and beverage items intended to be used once only