Food Service Coordination, Organizing, and Preparation PDF

COORDINATING, ORGANIZING, AND PREPARING FOOD FOR SERVICE DEFINITION OF TERMS Menu – list of food to be served Checklist – a list by which something may be confirmed or verified Quality Service - service is given to ensure customer satisfaction.  A food service system h...

COORDINATING, ORGANIZING, AND PREPARING FOOD FOR SERVICE DEFINITION OF TERMS Menu – list of food to be served Checklist – a list by which something may be confirmed or verified Quality Service - service is given to ensure customer satisfaction.  A food service system has been defined as “an integrated program” in which the procurement, storage, preparation, and service of foods and beverages, equipment, and methods required to accomplish these objectives are fully coordinated Preparing for minimum labor and optimum customer satisfaction, Food for quality, and cost control. Service In designing a food service system, it is essential to set forth the system requirements relating to costs, menu, and Menu Requirements Menu requirements are set according to the food preferences and nutritional needs of the clientele to be served and are consequently affected by a variety of factors including age dietary needs regional and ethnic food habits economic status Quality Measurements The most reliable judgment of quality is rendered by the ultimate consumer. This can also be quantified through measurements of meal attendance or plate waste in commercial or semi-commercial operations or sales analysis in commercial establishments. Quality Food Standards The wise food service manager is aware of the several factors that tend to influence individual opinion about food quality: age, cultural and socio–economic backgrounds, past experiences relating to foods, education, and scientific knowledge, and emotions. The food service manager must be prepared to satisfy the people who make up the clientele when planning menus.  Factors to consider in Quality Food Standards: 1. Flavor. The flavor of the food is determined by the methods of preparation and cooking, suitable seasonings to supplement natural flavors, and proper temperature when served. All of these greatly influence the acceptability of all food items. 2. Appearance. Appearance of the food when served also influences its acceptability to the consumer and his enjoyment. Eye appeal is gained through contrasting and interesting combinations of foods differing in type, color, and form, as well as the arrangement of the plate. Properly prepared and attractively served meals are stimulating to even the most jaded appetites. 3. Palatability. Palatability must be the wholesomeness of the product and the assurance that foods are safe for human consumption. Standard Recipes A standard recipe is tested and tried many times for a specific operation and has consistently yielded satisfactory results. It is based on portion, size, and yield requirements. To prepare a standard recipe, one should consider the following:  Select and evaluate a basic family-sized recipe as to its adaptability to the operation.  Prepare the family-sized recipe in its original amount.  Convert measurements.  Check tools and equipment to be used to obtain accuracy.  Double the recipe and evaluate the results with the original recipe.  Increase the quantity gradually, following the same procedure. The doubled recipe