Which of the following is NOT a typical responsibility of the Stewarding Department?

• A. Cleaning and sanitizing kitchen equipment and utensils
• B. Managing dishwashing operations
• C. Waste disposal and sanitation control
• D. Developing and planning menus

Answer: (D)

Stewarding is all about keeping the back of the house clean, safe, and organized. This includes cleaning and sanitizing kitchen equipment and utensils, running the dishwashing operations so dishes, pots, and pans are available and sanitary, and handling waste disposal and sanitation control to prevent contamination and maintain hygiene standards. Developing and planning menus, on the other hand, is a culinary and production function. It involves designing dishes, standardizing recipes, estimating costs, and planning offerings for service. While stewarding supports operations by providing clean tools and a sanitary environment, creating menus is not their typical duty.