MANAGING A STEWARDING DEPARTMENT

This book aims to help professionals aspiring to a career in the Stewarding or Food & Beverage Departments. The various chapters guide newcomers and professionals through the various procedures and requirements, from Staffing and Employment to Apparel and Protective Gear for each specialty of the department. It also covers the various requirements set out by international food and beverage associations and other regulatory bodies. The book also offers applied market input by listing the specifications of major suppliers for their cleaning materials and their proper use as well as that of major electrical appliance makers like professional grade dish-washing machines and refrigerators. This book concludes with a step-by-step guide to everything a Chief Steward should take into account in order to start up his department in a major hotel.