F&B-Q1 Lesson 1.pdf

Food service is the art of science of planning, preparing, cooking, and serving of quality meals in large quantities. Food service as system A system is an ambarella of interdependent parts working together for a common goal. The interdependent parts of a system are known as subsystems. 3 major su...

Food service is the art of science of planning, preparing, cooking, and serving of quality meals in large quantities. Food service as system A system is an ambarella of interdependent parts working together for a common goal. The interdependent parts of a system are known as subsystems. 3 major subsystems 1. The operation subsystem -composed of people with primary functions and the activities of the operation 2. The management subsystem - consiste of people and the activities involved in planning, controlling, and making decisions. 3. The information subsystem - the collection of people , machines, ideas, and activities that gather and process data to provide the necessary information Food service objectives 1. Satisfy customers by serving high quality food while achieving a desired profit for the business 2. Provide well-balanced, nutritious, and delicious food. 3. Offer food at reasonable and affordable prices 4. Offer prompt and excellent service to customers 5. Provide adequate facilities 6. Provide high standards of sanitation and safety, which are concerns of every customer. food service processes 1. Administration 2. Purchasing 3. Receiving 4. Storing 5. Menu Planning. 6. Food Preparation and Cooking 7. Serving of Food 8. Food Safety 9. Maintenance and Repair 10. Accounting food service Administration - the processes management and supervision of the food service operation. Purchasing - the process of buying food supplies needed for the food service operation. Receiving - a part of food service operation involving the inspection of the materials delivered or the items ordered. food service Storing - this involves the processes proper storage of food immediately after it has been received Menu Planning - refers to a plan, if not a program, that influences every aspect of the operation. Food Preparation and Cooking - these are performed by the chief cook, assistant cooks/s, and baker/s. food service processes Serving of Food - After food is prepared, it must be safely held, transported, delivered, and served to customers. Food Safety - this includes the cleaning of the dishes, utensils, equipment, and the premises. food service processes Maintenance and Repair - this process involves the maintenance and repair of equipment. Accounting - This includes operating statements, budget, and reports and filing such accurately restaurant A restaurant is a food-service establishment that serves prepared food to customers. Service is generally for eating on premises, though the term has been used to include take-out establishments and food delivery services. The term covers many types of venues, diversity of styles of cuisine and service. restaurant Restaurants are sometimes a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel with a singular objective to maximize their potential revenue. Such restaurants are often also open to non-residents. the function of a restaurant The function of any restaurant and bar may be summarized as follows: 1. To provide food and beverage, served attractively fulfilling customer expectation. 2. To provide a nice environment where guests can enjoy the food and drinks. 3. To make a profit.  TYPES OF RESTAURANTS  CAFETERIAS Cafeterias are restaurant serving mostly cooked or ready to eat food arranged behind a food-serving counter. A patron takes a tray and pushes it along a track in front of the counter. Depending on the establishment, servings may be ordered from attendants, selected as ready-made portions already on plates, or self-serve of foodof their own choice.  fast-food restaurants Fast-food restaurants emphasize speed of service and low cost over all otheconsiderations.  Casual Dining Restaurants A casual dining restaurant is a restaurant that serves moderately priced foodin a casual atmosphere. Except for buffet- style restaurants, casual dining restaurants typically provide table service. Casual dining comprises of a market segment between fast food establishments and fine dining restaurants.  Family Style Restaurants Family style restaurant are restaurants with a fixed menu and fixed price,usually with diners seated at a communal table such as on bench seats. Often these restaurants provide children play area.  Specialty Restaurants They range from quick service to upscale. Menus usually include ethnic dishesand/or authentic ethnic foods. They specialize in a multicultural cuisine notspecifically accommodated by any other listed categories. Example: Asian Cuisine,Chinese Cuisine, Indian Cuisine, American Cuisine etc.  staffing and management Restaurant Manager This person has overall responsibility for the restaurant and other food andbeverage service areas. The restaurant manager sets the standards for service andis responsible for any staff training that may have to be carried out, on or off the job. He or she may make out duty rosters, holiday schedules, and hours on and off duty,so that all the service areas and outlets run efficiently and smoothly.  Captain This person has overall charge of the service staff/ team. He is responsible forensuring that all the duties necessary for the pre-preparation for service areefficiently carried out and that nothing is forgotten. The captain helps with thecompilation of duty rosters and holiday schedules, and may relieve the restaurantmanager, on their days-off. Waiter The waiter must be able to carry out the same work as the station headwaiterand relieve him on days-off. The waiter will normally have less experience than thestation headwaiter. Both the waiter and the station headwaiter must work together as ateam, to provide efficient and speedy service.  Trainee/Apprentice The trainee is the 'learner', having just joined the food service staff, andpossibly wishing to take up food service as a career. During service, this person willkeep the sideboard well filled with equipment, and may help to fetch and carry items,as required. The trainee carries out certain cleaning tasks during the pre-preparationperiod. He may be given the responsibility of looking after and serving someappetizers or smaller courses, from the appropriate trolleys.  Wine Waiter/Sommelier The sommelier is responsible for the service of all alcoholic drinks, during theservice of meals. He must also be a salesperson. This employee must have a goodknowledge of all beverages available, the best wines to accompany certain foodsand the liquor licensing laws applicable to the establishment and area.  Host/Hostess The role of a restaurant host/ess is to attend to guests needs, particularly, onarrival at the restaurant. The host should "Meet, Greet and Seat" the guest. The host/ess should make sure that; guests leaving the restaurant have enjoyed theirmeal. The host/ess is usually the final contact point for the guest and this is a "sales"opportunity. Barman This person must have a good knowledge about the ingredients and methodsneeded to make alcoholic and non-alcoholic drinks. Food service system types Conventional This type has been used traditionally over the years. Food is prepared "in a kitchen in the same facility where the meals are served and held a short time, either hot or cold, until serving time.  This type is also the central commissary production kitchen. The commissary system requires sophisticated equipment for preparing and cooking large quantities of food. Users of this system type are franchised or chain restaurant organizations providing food for their various outlets.  ready- prepared Food is "prepared on the premises, then cilled or frozen and stored for use at some later time". This means food is ready, prepared in advance before serving time. Organizational chart An organizational chart graphically presents the line of authority in the organization. Job Description This is an organized list of duties-reflecting required skills and responsibilities in a specific position. Job specification a written statement of the minimum standards that must be met by the applicant for a particular job. work schedule This is an outline of work to be accomplished by an employee with stated procedures and time requirements for his/ her dutites. 3 Minute pause REFLECTION: 1 Key point about the lesson 2 thoughts about the lesson 3 question I still have