Media Pembelajaran Materi Polishing F&B Service Restaurant SMK Werdhi Sila Kumara

Summary

In this video, the presenter introduces a practical demonstration of key activities in restaurant service, focusing on the polishing process done by waiters and waitresses. The first step involves cleaning glassware with steam, using a glass club and hot water. The second step shows the polishing of silverware, where hot water is applied directly to ensure cleanliness. Finally, the process concludes with polishing channel webs using hot water. The video offers an informative overview of essential pre-service tasks in a restaurant setting, especially for hospitality students.

Takeaways

• 😀 The speaker is introducing themselves as the head of the Culinary Program at a vocational school.
• 😀 The main focus of the session is to demonstrate activities related to Effendi service.
• 😀 The first activity demonstrated is the cleaning of equipment before the restaurant begins its operations.
• 😀 Polishing is an essential activity performed by waiters or waitresses to clean kitchen tools and utensils.
• 😀 The first step in polishing involves using a glass cup with hot water, ensuring no residues remain inside.
• 😀 The proper technique for polishing glassware includes holding the glass with the left hand at the base and rotating it clockwise.
• 😀 The second polishing step involves silverware, where hot water is directly used for cleaning.
• 😀 Silverware polishing is done by holding the utensil with the left hand and moving from top to bottom for a clean finish.
• 😀 After polishing, the silverware should be neatly arranged in a tray according to the category of the utensils.
• 😀 The final step involves polishing the channelware (presumably utensils or equipment), similar to silverware, by dipping in hot water and rotating it clockwise.
• 😀 The process of polishing is part of the standard routine performed during practical classes at the school.

Q & A

What is the purpose of the polishing activity mentioned in the script?

The purpose of the polishing activity is to clean and prepare utensils such as glassware, silverware, and cutlery for use in a restaurant before it becomes operational.

Who is the speaker in the video and what is their role?

The speaker is the head of the Culinary Arts program at SMK (vocational school), specifically in charge of teaching practical skills related to hospitality services.

What is the first step in the polishing process for glassware?

The first step is to use hot water vapor, not the water itself, to clean the glassware. The glass is held with the left hand at the base and rotated clockwise to ensure it is thoroughly cleaned.

How should the glassware be handled during the polishing process?

The glassware should be held with the left hand at the base, and it should be rotated in a clockwise motion to clean all parts of the glass.

What is the second item to be polished in the script, after glassware?

The second item to be polished is the silverware or cutlery, where hot water is used directly, and the items are polished starting from the top and moving downwards.

What is the correct way to handle the silverware during the polishing process?

Silverware should be held with the left hand and polished from top to bottom. The polished silverware is then arranged neatly in a tray.

What type of water is used for polishing silverware and cutlery?

Hot water is used directly for polishing silverware and cutlery, unlike the glassware where only the steam from hot water is used.

What is the final step in the polishing process?

The final step involves polishing the channelware (presumably cutlery), which is dipped in hot water, held with the left hand, and rotated clockwise for thorough cleaning.

How should the channelware be polished?

The channelware should be dipped into hot water, held with the left hand, and rotated in a clockwise direction to clean the item thoroughly.

What overall purpose does this polishing process serve in the context of restaurant service?

This polishing process ensures that all utensils are clean and ready for use, promoting hygiene and a polished appearance before the restaurant begins its operations.