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Hospitality - Fine Dining

ANCMF-AU-H-FD-01

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Objective
To maintain a high standard of cleanliness and hygiene in the fine dining area of a hospitality facility, ensuring a pleasant and safe environment for guests and staff.
Cleaning Methods
begin by dusting all surface using a microfibre cloth to capture dust and allergen
Thoroughly vacuum the carpet and rugs, ensuring particular attention is paid to corners and areas beneath furniture.
Mop the hard floor utilising a colour-coded mop and bucket system to avoid cross-contamination.
empty rubbish bin replace liner and sanitise the bin interior and exterior
Sanitise the table and chair using a food-safe sanitiser, ensuring all surfaces are thoroughly wiped down.
Clean glassware and mirrors using a glass cleaner, ensuring no streaks or smudges remain.
Disinfect and polish the toilet and washbasin, ensuring all fixtures are stain-free.
Inspect all areas for any missed spots and conduct a final check to ensure all tasks are completed to standard.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are spotless, no visible dust or debris. Floors are gleaming with no streaks. Glassware and mirrors are crystal clear. No odours present. Rubbish bins are empty and sanitised.
GoodMinor dust on less accessible surfaces. Floors are clean with minimal streaks. Glassware and mirrors have no visible smudges. No unpleasant odours. Rubbish bins are empty and clean.
PassNoticeable dust on some surfaces. Floors are clean but streaks are visible. Glassware and mirrors have minor smudges. Faint odours may be present. Rubbish bins are emptied but not fully sanitised.
FailVisible dust and debris on surfaces. Floors are dirty or sticky. Glassware and mirrors are smudged. Unpleasant odours are present. Rubbish bins are full or unsanitised.
Required Equipment
  • Microfibre cloth
  • vacuum cleaner
  • food safe sanitiser
  • Glass Cleaner
  • Disinfectant
  • mop and bucket colour coded
  • Rubbish Bin Liner
Quick Info
Standard Code ANCMF-AU-H-FD-01
Frequency daily
Last Updated Jun 15, 2025
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