TLE 7 MATATAG 3RD QUARTER PDF

# Proper Maintenance of Kitchen - Cleaning and sanitizing procedures must be a part of the standard operating procedures that comprise your food safety program. - Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another. # Cleaning - removes...

# Proper Maintenance of Kitchen - Cleaning and sanitizing procedures must be a part of the standard operating procedures that comprise your food safety program. - Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another. # Cleaning - removes food and other soil types from a surface, such as a dish, glass, or cutting board. - Cleaning is done with a cleaning agent that eliminates food, soil, or other substances. - The right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces. # Hospitality vs. Tourism | Hospitality | Tourism | |---|---| | Focuses on providing services and experiences that cater to guests' needs and comfort. | Involves travel for pleasure, leisure, or business purposes with the goal of exploring different destinations. | # Characteristics of the Tourism Industry - Tourism is driven by various factors, including cultural exchange, historical exploration, and adventure seeking. - It is influenced by economic conditions, political stability, and technological advancements. ## Categories of Tourism | Cultural Exchange | Historical Exploration | Adventure Seeking | |---|---|---| | Exposure to diverse cultures, traditions, and customs. | Visiting historical sites, monuments, and museums. | Engaging in thrilling activities like hiking, skiing, and diving. | # Importance of Customer Service in Hospitality - Excellent customer service is paramount in the hospitality industry. - It creates positive experiences, builds loyalty, and drives business growth. - Providing personalized attention, exceeding expectations, and resolving issues promptly are crucial. ## Benefits of Excellent Customer Service 1. **Positive Experiences** - Creating memorable and enjoyable interactions. 2. **Customer Loyalty** - Building lasting relationships and repeat business. 3. **Business Growth** - Boosting revenue and reputation through positive word-of-mouth. # Domestic Tourism | Economic Impact | Accessibility | Cultural Understanding | |---|---|---| | Circulates money within the country. Supports local businesses and job creation. | Often more affordable and convenient. Ideal for short breaks and weekend getaways. | Promotes appreciation of local heritage. Strengthens national identity and unity. | # Emerging Trends in Hospitality and Tourism - The hospitality and tourism industries are constantly evolving. - Technological advancements, sustainability initiatives, and changing travel preferences are shaping the future of these sectors. ## Trends in Hospitality and Tourism | Mobile Technology | Personalized Experiences | Sustainability | Wellness Tourism | |---|---|---|---| | Digital check-ins, mobile payment options, and virtual tours. | Tailored recommendations, customized itineraries, and personalized services. | Focus on eco-friendly practices, energy conservation, and responsible tourism. | Growing emphasis on health and wellness, offering spa treatments, fitness activities, and healthy dining options. | # Strategies for Success in the Industry To thrive in the dynamic hospitality and tourism industries, businesses must embrace innovation, adapt to changing trends, and focus on delivering exceptional customer experiences. ## Strategies for Success 1. **Embrace Innovation** - Adopting new technologies, services, and marketing strategies to stay ahead of the curve. 2. **Adapt to Change** - Responding to evolving customer preferences and market demands. 3. **Exceptional Customer Service** - Providing personalized attention, exceeding expectations, and building lasting relationships. # Based on the Point of Origin 1. **Domestic** - Travel within one's own country. Boosts local economies and cultural appreciation. 2. **Inbound** - International visitors entering a country. Brings foreign exchange and cultural exchange. 3. **Outbound** - Residents traveling to other countries. Broadens perspectives and fosters international relations. # Scope of Hospitality Industry - Refers to a place where one stays but not his or her home, accommodation is to stay for a long period of time, while lodging is to stay for a short period of time. - Include transportation by air, land, or water. Travel and ticket bookings are also a part of this service. - Caters to anything that involves meals to be eaten by guests as well as the services done for this purpose, like table setting and food catering. - Are the activities that provide fun amusement to guests. It can be in the form of sports and arts, whether visual or performance. - Are large passenger ships used mainly for vacation. # Types of Accommodations and Their Characteristics - **Catered Accommodation** is an accommodation that provides guests with food. - **Non-catered Accommodation** is an accommodation where food is not included in the package. The guest either dines out, brings his/her own food, or relies on food delivery services. # Key Skills for Hospitality Management | Key Skill | Description | |---|---| | Exceptional customer service | Remember, “Customers are always right,” so one must consider the best way to serve the clients. | | Organizational and time management skills | A work plan for each activity should be in place, but contingency measures should be considered when unforeseen events occur. | | Financial Literacy | Knowledge and skills in managing the overall financial aspect of the business from expenditures, earnings, and salaries and benefits of employees. | | A strong business mindset | Always consider the current business trends. | # 20 Career Opportunities in Hospitality and Tourism Industry ## Cruise Agent | Job Description | Job Requirement | |---|---| | They work for cruise liners and travel agencies to help guests book vacations that meet their budget and travel interests. They also provide additional services by scheduling transportation for them and booking hotel accommodations on their behalf before and after their cruise vacation. | One should enjoy traveling and know about cruise vacations and discounts. This position requires a high school diploma, and additional certifications may be necessary. | ## Sports Center Manager / Leisure Manager | Job Description | Job Requirement | |---|---| | They conduct daily activities at sports complexes and recreational facilities with gyms, pools, and activity rooms. | Individuals need a bachelor's degree in leisure and recreation, facility management, or hospitality. | # Critical Issues Shaping the Modern Hospitality Industry - The hospitality industry is undergoing significant transformations, driven by evolving consumer demands, technological advancements, and global challenges. - This presentation explores the key issues that are reshaping the landscape of hospitality, from sustainability initiatives to labor concerns, multicultural considerations, and the changing face of hospitality education. As we navigate these complex topics, we'll uncover the opportunities and challenges that lie ahead for hospitality professionals, providing insights that will help shape strategies for success in this dynamic field. # The Green Revolution in Hospitality 1. **Fringe to Mainstream** - The concept of "going green" has evolved from a niche movement to a central focus in hospitality design and shift reflects growing consumer awareness and demand for sustainable practices in travel and accommodation. 2. **Triple Bottom Line** - Sustainable hospitality now focuses on a three-part balance: profits, people, and planet. This holistic approach ensures that green initiatives are not only environmentally beneficial but also economically viable and socially responsible. 3. **Industry- Wide Adoption** - Major conferences and industry events now prominently feature sustainability topics, indicating the widespread acceptance and importance of green practices in hospitality. This trend is driving innovation in design, operations, and # Navigating the Challenges of the Hospitality Industry - The hospitality industry faces a multitude of challenges, ranging from labor shortages and cost containment to technological advancements and economic fluctuations. Let's delve into these key areas and explore potential strategies for navigating these obstacles. # Labor Shortages: A Global Crisis ## Labor Force Shrinkage - Labor shortages are consistently among the most significant challenges facing the hospitality industry globally. - The shrinking labor force is a significant obstacle to growth, particularly for businesses reliant on human resources rather than capital. ## Addressing the Root Causes - Demography, wage levels, worker satisfaction, and a perception of long hours and low pay contribute to the challenge of attracting and retaining qualified workers. - Creative solutions are needed to capture and keep high-quality employees. # Cost Containment: Doing More with Less ## Balancing Costs and Quality - Hospitals are challenged to find ways to reduce costs without compromising the quality standards needed to consistently meet guest expectations. - Effective management and cost-saving measures are essential while maintaining value perception. ## The Impact of Competition - Intense competition, often involving price cutting, further reduces profits. - The global slowdown has significantly impacted occupancy rates and room prices, resulting in a decline in hospitality revenue. ## Innovation as a Solution - Innovation is crucial to thrive in a competitive environment. - Hotels are exploring innovative strategies, such as bundling amenities and services to attract guests and stay ahead in the market. # Emerging Trends in the Hospitality Industry - The hospitality industry is undergoing significant transformations, driven by changing consumer preferences, technological advancements, and global economic shifts. - This presentation explores key trends shaping the future of including the rapid growth of vacation ownership, industry integration and globalization, and the evolving landscape management practices. # The Rise of Vacation Ownership ## Fastest-Growing Segment - Vacation ownership, particularly timeshares, is experiencing rapid growth in the lodging industry. ## Brand Power - Major hospitality companies are entering the market, adding credibility and recognition to the concept. ## Global Reach - Vacation ownership is expanding worldwide, with North America leading and Europe following closely. ## Diverse Locations - Timeshare resorts are found in popular vacation areas and even major cities, offering varied experiences. # Integration in the Hospitality Industry 1. Luxury Segment 2. Upper Upscale Segment 3. Upscale Segment 4. Midscale Segment 5. Economy Segment - Vertical integration has become a significant trend in the hospitality industry. - Major lodging companies now offer properties across various market segments, catering to different price points and amenity preferences. - This strategy allows companies to meet diverse guest needs and capture a larger market. # Globalization of Hospitality ## Expanding Beyond Borders - The future of the lodging industry is increasingly global. - Companies are venturing beyond the United States to achieve growth, with American hospitality chains and management techniques in high demand in developing solutions. ## Global Competition - Globalization is touching all aspects of the hospitality industry, from customers and management processes to employees and capital sources. - Future competition will come from global entities that can leverage the advantages of a worldwide presence. # The Art of Food Preparation 1. **Ingredient Selection** - Choose high-quality, fresh ingredients for optimal flavor and nutritional value. 2. **Cooking Techniques** - Master various methods like grilling, baking, and sautéing for diverse dishes. 3. **Plating and Presentation** - Create visually appealing dishes that enhance the dining experience. # Excellence in Food Service - **Customer Greeting** - Welcome guests warmly to set a positive tone for their experience. - **Order Taking** - Listen attentively and accurately record customer preferences and dietary needs. - **Food Delivery** - Present dishes professionally and ensure timely service to tables. # The Synergy of Preparation and Service 1. **Customer Satisfaction** - 2. **Efficient Teamwork** - 3. **Quality Food** - 4. **Skilled Staff** - - When chefs and servers collaborate effectively, they create memorable dining experiences that keep customers coming back. # Commercial Food Service Operations | Restaurants | Hotels | Fast Food Chains | Catering Businesses | |---|---|---|---| | From fine dining to casual eateries, offering diverse cuisines and atmospheres. | Providing in-house dining options for guests, from room service to restaurants. | Offering quick, standardized meals for customers on the go. | Preparing and serving food for events and special occasions. | # Non-Commercial Food Service Operations | Educational Institutions | Healthcare Facilities | Corporate Cafeterias | |---|---|---| | School cafeterias and university dining halls serve students and staff. | Hospitals and nursing homes provide specialized dietary meals for patients. | On-site dining options for employees in large businesses and organizations. | # Key Differences: Commercial vs. Non-Commercial 1. **Profit Focus** - Commercial operations prioritize profit, while non-commercial focus on service. 2. **Menu Variety** - Commercial venues offer diverse menus; non-commercial have more standardized options. 3. **Customer Base** - Commercial caters to public; non-commercial serves specific groups (e.g., students, patients). # Future Trends in Food Preparation and Service - **Technology Integration** - Automated ordering systems and kitchen robots are becoming more common. - **Personalized Dining** - Customized menus and experiences tailored to individual preferences are trending. - **Sustainability Focus** - Eco-friendly practices in ingredient sourcing and waste reduction are increasing. - **Health- Conscious Options** - Growing demand for nutritious, allergen-free, and dietary-specific meals is shaping menus. # Basic Rules on Food Preparation and Service - Food hygiene constitutes a basic necessity of good manufacturing/agricultural practices and the development of hazard analysis critical control points (HACCP), as well as being a component of all Global Food Safety Initiative (GFSI) benchmarked food safety standards. - Government, industry, and consumers all play a role in safe sanitation and food hygiene practices. # Kitchen Layout - A good kitchen layout is both aesthetically pleasing and functional. - The manner in which the furniture, appliances, and counters are placed should be pleasing to the eye as well as facilitate the work done in the kitchen. - It should make cooking tasks easier and quicker, not get in the way of them. ## Factors in Planning the Layout - Distance of the sink from the stove - Distance of the stove to the storage for ingredients to the sink - Distance of the storage for ingredients to the sink - Ample space for food preparation - Size and shape of the room - Enough room to move around freely and comfortably ## The Work Triangle - **Food Storage Station**: This includes the refrigerator, pantry, and any other food storage areas. It's where you access and retrieve ingredients. - **Preparation/Cooking Station**: This is the main cooking area with the stove, oven, and countertop space for food prep. - **Clean-up Station**: This is the sink, dishwasher, and adjacent counter space for washing, rinsing, and drying dishes. # Types of Kitchen Layout 1. **Single Line Layout** - In the single line/wall layout, all kitchen counters and appliances are placed in a single line against one wall. The sink and stove are in the middle of this layout, reducing the need to walk to and from the two ends of the kitchen while working. 2. **Galley Layout** - Also known as corridor layout, the galley layout utilized two rows of working space that are parallel to each other, making it easy to move from one workstation to the next. For instance, preparation can be done on one row and cooking on the other row. 3. **L- shaped Layout** - An L-shaped kitchen layout is bounded by two wall or counters. This kitchen layout keeps the kitchen free of outside traffic. 4. **U- shaped** - Uses three walls or counters to create U, maximizing kitchen space and providing an abundance of counter space of which to work. 5. **G- shaped Layouts** - The G-shaped or peninsula layout adds a short, low wall to the U-shaped layout. This creates more workspace and further prevents outside traffic to the kitchen area. 6. **Island Layout** - An island is unattached counter places in the middle of the kitchen. It adds additional workspace for food preparation. It can also serve as a surface for serving meals. It often has a sink and storage space, or even a stove. # HACCP - A food safety management system is a group of procedures and practices intended to prevent foodborne illness. - It does this by actively controlling risks and hazards throughout the flow of food. - A HACCP plan involves identifying hazards (chemical, biological, physical) at specific points during food handling and identifying how they can be prevented, eliminated, or reduced to a safe level. ## Seven Sequential Steps to Developing a HACCP Plan 1. **Analyze Hazards** - Identifies the potential hazards associated with food and the measures to control them. The hazard could be biological, such as a microbe; chemical, such as a pesticide; or physical, such as glass or metal fragments. 2. **Identify Each Critical Control Point** - The point in a food's production—from its raw state through processing to consumption by the consumer—at which a potential hazard can be controlled or eliminated. Examples include receiving, preparation, cooking, and cooling. 3. **Establish Preventive Measures with Critical Limits for Each Control Point** - An example of using cooked food might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes. 4. **Establish Procedures to Monitor Each Critical Control Point** - Such procedures might include determining how and by whom cooking time and temperatures should be monitored. 5. **Establish Corrective Actions to Be Taken When Monitoring Shows** - That a Critical Limit Has Not Been Met. For example, reprocessing or disposing of food if the minimum cooking temperature is not met. 6. **Establish Procedures to Verify That the System Is Working Properly** - For example, testing time-and-temperature recording devices to verify that a cooking unit is working properly. 7. **Establish Effective Record Keeping to Document the HACCP System** - This would include records of hazards and their control methods, the monitoring of each critical control point, and the action taken to correct potential problems. # When is HACCP Required? Food-service establishments are not required to use HACCP unless they: - Smoke or cure meat for preservation purposes. - Use food additives to preserve food. - Employ reduced oxygen packaging on site. - Maintain a tank of live molluscan shellfish (clams, oysters, mussels) for consumption - Custom process meat - Package unpasteurized juice for sale without a warning label. In addition, federal legislation mandates that a HACCP plan is required for any schools that participate in the National School Lunch Program and/or School Breakfast Program and that accept USDA commodity goods. # Food Preparation or Kitchen Tools and its Uses ## A. Cooking Materials and Utensils 1. **Aluminum material cooking utensils** is the best for all-around use. It is the most popular, lightweight, attractive, and less expensive. It is available in sheet or cast aluminum. 2. **Stainless Steel** is the most popular material used for tools and equipment but is more expensive. It is easier to clean and shine and may be bought in many gauges, from light to heavy. 3. **Glass** is good for baking, but impractical for top or cooking. Great care is needed to ensure a long shelf life. 4. **Cast Iron** is sturdy but must be kept oiled to avoid rusting. Salad oil without salt or shortening can be rubbed inside and out and dried. 5. **Ceramic and heat-proof glass** are used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. # Food Service Tools and Equipment - Is used to hold foods and with hollow space. It is a hollow container made from silver metal material tableware such as sugar bowls, coffee creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat plates, and other metal items that went with the dishware on a table, where dishes or foods during special occasions are placed. - Refers to table utensils made from silver, acrylic plastic, and stainless steel used to hold, serve, and eat foods, such as spoons, forks, knives, and plates designed flat to be placed on the table. - Is an object made of glass used for drinking liquids or beverages. - Often refers to tableware made from a ceramic material usually made in China. These are the plates (dinner plate, breakfast plate, salad plate, bread plate), cups, saucers, and dishes used during meals. - Refers to hand-held table implements used by guests for cutting and eating food. It includes spoons, forks, knives, and tongs. # Kitchen or Food Preparation Tools, Utensils, and Equipment - **Grater** - **Baster** - **Colander** - **Cutting Board** - **Funnels** - **Scraper - **Oven** - **Blender** - **Scoops** # What are the 7 Basic Table Napkin Folds? 1. **Banana** is one of the easiest ways to learn basic table napkin folds a beginner table service attendant must learn. Here is how to do it. Let us watch this video. [https://www.youtube.com/watch?v=Psj3EHqIIX4](https://www.youtube.com/watch?v=Psj3EHqIIX4) ## Steps in Making Banana Table Napkin Folds: 1. Position the cloth napkin on the table like a diamond flat. 2. To create a triangle-shaped fold, Fold the cloth outward by meeting one lower corner endpoint to the upper corner endpoint. 3. Fold the left and right endpoints at the sides going at the upper center part. 4. Then, fold the lower end point upward, approximately one and a half inches. 5. Turn it over and insert or tuck in the left and right lower-end points on the open part of the cloth below to secure the folds. Then, pull the upper cloth downward as if you are peeling the banana.