STEWARDING

MW-STW STUDENT HANDOUT

INTRODUCTION

This modul is planned and special prepared for the students going to know all the information
about stewarding. Stewarding means standard operating procedures followed by all employee,
to make the job easier.

What we have to know about SOP (Standard Operating Procedures)

 Employee Standard
a. We have to show the team work
b. We have to use clean uniform and proper uniform when working
c. We have to use name taq
d. We have to wear safety shoes having been issued by company
e. We have to be good grooming
f. We have to be on time
g. We have to maintain our eye
h. We have to keep smile
i. We have to speak english as international language
j. We have to respect the guest presence
k. We have to be attentive to the guest need

What we are not allowed to do

a. Wearing jewelry such as ring, bracelets
b. Touching the food without handgloves
c. Eating or drinking in the working place
d. Having long finger nail
e. Splitting on the floor or into the sinks
f. Washing hand not in proper place
g. Dispposing the garbage not in procedure
h. Using chemical not in purpose
i. Mixing the chemical
j. Harrasing people sexually

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STEWARDING
MW-STW STUDENT HANDOUT

STEWARD adalah EMPLOYEE adalah ATTENDANT

Pekerja di restaurant : Restaurant Steward / attendant

Pekerja di housekeeping : Housekeeping steward/ attendant
Pekerja di bagian urus kamar : Cabin steward
Dll

Restaurant steward:
It is a person working in the restaurant having responsibilities such as preparing the cutleries
for setting up the table, serving the food and beverage to the guest, and maintaining the area
work to be cleaned and sanitized.

Galley Steward :
It is a person working in the kitchen having responsibilities of helping the cook/ chef to prepare
all equipment, maintaining the area work to be cleaned and sanitized.

Cabin Steward :
It is a person working in the housekeeping department having responsibilities of cleaning the
guest room to be cleaned and sanitized, maintaining the cleanliness and neatness of guest
cabin, corridor, their section.

Bar Steward :
It is a person working in the bar department having responsibilities of maintaining the area
work to be cleaned and sanitized, preparing and serving the beverages to the guest.

HOW TO BE GOOD STEWARD

You need to know about:

1. All equipment in the working place 8. Chemical

(From the kitchen, restaurant, bar) 9. Knowing about the service
2. All silver ware 10. Knowing the meal hours
3. All cutleries 11. Knowing about the menu
4. All china ware 12. Knowing the sanitation procedure
5. All Glassware 13. Knowing about USPH Rule
6. Cleaning material 14. Knowing about the standar employee
7. Cleaning procedure 15. Knowing the responsibilities

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STEWARDING
MW-STW STUDENT HANDOUT

ABOUT THE EQUIPMENT & UTENSIL

From The Kitchen From The Restaurant From The Bar
 Cooking Table China Ware Glassware
 Cutting Board 1. Dinner plate 1. Water goblet
 Shredder Machine 2. Dessert plate 2. Red wine glass
 Cooling Rack 3. B & B plate / Side plate 3. White wine glass
 Refrigerator 4. Oval plate 4. Champaigne glass
 Pot Wash/ 3 Sinks 5. Soup bowl 5. Juice glass / high ball
 Mixing Bowl 6. Coffee cup glass
 Stand Mixer 7. Saucer 6. Old fashion glass
 Peeler 8. Creamer jug 7. Beer glass
 Slicer Machine 9. Sugar bowl 8. Jigger / sort glass
 Food Container 10. Ashtray 9. Cocktail glass
 Deep Fryer Machine 11. Flower vase 10. Snifter glass
 Toaster Machine Knife
 Blender 1. Dinner knife/ Table knife Equipment
 Bain Marie 2. Dessert knife 1. Ice bucket
 Chaffing Dish 3. Butter spreader 2. Ice machine maker
 Stove 4. Steak knife 3. Beer draught
 Griller 5. Fish knife 4. Refrigerator
 Steam Kettel Spoon 5. Beverage Shaker
 Micro Wave 1. Dinner spoon/ Table 6. Bar Pourer
 Mandoline spoon 7. Mudler
Kitchen Untensil 2. Dessert spoon/ compote 8. Coaster
1. Spatula spoon 9. Juice container
2. Strainer 3. Soup spoon/ Cereal 10. Glass hanger
3. Serving Spoon spoon 11. Glass washing machine
4. Slotted Spoon 4. Tea/ coffee spoon 12. Bar strainer
5. laddle 5. Demitase spoon/ 13. Bar opener
6. Wire Whisk expresso spoon 14. Condiment dispenser
7. Rubber Scraper 6. Long bar spoon 15. Straw Dispenser
8. Measuring cup 7. Serving spoon 16. Cutting board
9. Paring Knife Fork 17. Napkin Dispenser
10. Chef Knife 1. Dinner fork / table fork 18. Glass rimmer
11. Pizza cutter 2. Dessert fork 19. Overflow pipe
12. Kitchen Shears/ scissor 3. Cocktail fork 20. Funnel and pump
13. Garlic Press 4. Cake fork 21. Brandy heater
14. Grater 5. Oyster fork 22. Microwave
15. Colander 6. Serving fork 23. Orange Squeezer
16. Jelly pan 24. Bottle Opener
17. Muffin Tin Restaurant Equipment 25. Long bar spoon
18. Frying pan 1. Butter strainer 26. Egg beater
19. Pot Holder 2. Bread busket 27. Pitcher
20. Kitchen Knifes 3. Tray 28. Music Jux box
4. Service tray
5. Trolley

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STEWARDING
MW-STW STUDENT HANDOUT

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MW-STW STUDENT HANDOUT

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STEWARDING
MW-STW STUDENT HANDOUT

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STEWARDING
MW-STW STUDENT HANDOUT

Cleaning Material Chemical

1. Broom 1. Rust go (penghilang noda karat) 7. Detergent (washing)
2. Dustpan 2. Qwik go (penghilang noda darah 8. Glass cleaner
3. Duster dan makanan) 9. Staind remover
4. Sponge 3. Bon go (penghilang noda 10. Mildew remover
5. Cloth minuman) 11. Multi purpose cleaner
6. Window squeeze 4. Tar go (penghilang noda sintetik 12. Wax
7. Vacuum cleaner seperti tinta, oli, lipstik dan cat) 13. Floor Streaper
8. Bottle sprayer for 5. Yellow go (penghilang noda
chemical kelunturan).
9. 3 bucket (red, 6. Chlorine (untuk sanitasi)
gray, white) for 3
bucket system
10. Rag/ wipe cloth

AREA

Service
1. Restaurant (it is a place for having
breakfast , lunch and dinner)
2. Bar (It is a place providing alcoholic
and non alcoholic beverage)
3. Kitchen (place for preparing and
cooking food)
4. Laundry (place for washing dirty linen
and cloth and providing clean linen for
all users)
5. Kitchen Service Area
a. Dishwashing machine (Area for
washing cutleries, china ware,
glass ware)
b. Glasswashing machine area
(are used for washing glass
ware)
c. Pot wash (place used for
cleaing utensil or kitchen
equipment)
Kitchen
1. Butchery (menyimpan daging)
2. Poisonier (menyimpan ikan)
3. Gardemanger (menyiapkan sayur
segar, buah, appetizer dingin)
4. Entermetier (Menyiapkan makanan
pendamping maincourse)
5. Grilldair (Makanan dipanggang)
6. Potager (pembuatn soup)
7. Saucer (Pembuatan sauce)
8. Rotisier (Masakan dioven tanpa
dibungkus saat masak)
9. Bakery (Pembuatan roti tawar)
10. Pastry (Pembuatan cake, dessert)
11. Cold pantry (Menyiapkan keju, juice
dan dairy product)
12. Hot pantry (The & Kopi)

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STEWARDING
MW-STW STUDENT HANDOUT

SAFETY PROCEDURE

Safety first !!! ini sangat penting disaat anda dalam melakukan pekerjaan. Safety yang paling
berkaitan dengan sanitasi menjadi hal terpenting. Misalnya;

1. You are not allowed to eat in the working area.

2. You are not allowed to put any boxes in the locker.
3. You are not allowed to put anything on the floor, but you must put anything at least 15
cm above the floor.
4. You are not allowed to mix the chemical.
5. You are not allowed to use elevator when there is an emergency.
6. Etc

PPE
PPE (PERSONAL PROTECTIVE EQUIPMENT)
 It is personal protective equipment such as handglove, google, masker, respirator, safety
shoes, apron, etc.
 It is available at any time and it can be used for daily usage.

Example PPE, are:

Glove  It is used for covering hand or arms

Goggles  It used for preventing chemical from splashing into eyes.

Respirator  It is equipment to be worn over the moouth and nose including

filters to inhale through.
 It can be used in case of a chemical spill, fire or handling
dangerous chemical

Dry-Cleaner  Face mask : this is similar to a goggle in funtion, except they cover
Respirator and protect your whole face.

Apron  It is worn in front of the body to protect you and your garments
from exposure to chemicals.

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STEWARDING
MW-STW STUDENT HANDOUT

PH Tester  PH Tester: It is accurate tool used for informing you of the

alkalinity, neutrality, acidity of chemical.

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STEWARDING
MW-STW STUDENT HANDOUT

Sanitation & Personal Hygienes

Sanitation is a procedure to kill the bacteria/ it is a procedure to reduce the spread of bacteria.

Your responbility is : TO KEEP THE AREA, CREW/ EMPLOYEE, EQUIPMENT to be free from
bacteria.

The best way to avoid the bacteria Procedure How To Wash The Hand
1. Washing hand
How Do You Wash Your Hand?
2. Taking shower
3. Using hand sanitizer I will wash the hand using handsoap
4. Covering the garbage bin and then I will rinse with the warm
5. Using chlorine to sanitize running water for about 20 second, or
6. To serve the hot food above 1400 F by singing happy birthday
7. To serve the cold food below 400F
8. To serve the food not more than 4 hours
in the room temperatur

Bakteria sangat cepat

perkembangannya, terutama
berkenaan dengan

1. Moisture (kelembaban)
2. Time (Waktu)
3. Temperature (Suhu)
4. Acidity (Keasaman)

Pada suhu 400F s/s 1400F adalah

suhu yang sangat berpotensi
berkembangnya bakter. Pada
suhu lebih dikenal dengan nama
Temperature Dangerous Zone

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