FSS2-Topic1_0cdea9510b2c06dff124725ebbba65a6.pdf

FOOD AS A SERVICE SYSTEM (REVIEW) Prepared by CM Macalia-Salazar, RND FOOD SERVICE Industry related to making, transporting, or selling prepared foods to restaurants, schools, hospitals, and lodging establishments Providing food (and comfort) to people away from their own homes FOOD SERVICE...

FOOD AS A SERVICE SYSTEM (REVIEW) Prepared by CM Macalia-Salazar, RND FOOD SERVICE Industry related to making, transporting, or selling prepared foods to restaurants, schools, hospitals, and lodging establishments Providing food (and comfort) to people away from their own homes FOOD SERVICE SYSTEM An entity composed of several sub-systems designed to function together to accomplish a specific goal To provide quality food and quality service CATEGORIES OF FOOD SERVICE (REVIEW) WHAT CATEGORY OF FOOD SERVICE IS THIS? Food is prepared and cooked in the kitchen and served immediately in the adjacent dining room Most common type wherein ingredients are assembled and foods are produced onsite CATEGORIES OF FOOD SERVICE (REVIEW) CONVETIONAL FOOD SERVICE Food is prepared and cooked in the kitchen and served immediately in the adjacent dining room Most common type wherein ingredients are assembled and foods are produced onsite CATEGORIES OF FOOD SERVICE (REVIEW) WHAT CATEGORY OF FOOD SERVICE IS THIS? Food is prepared and cooked in a central production / central kitchen Food (which only requires reheating or minimal cooking) is then distributed to satellite units and outlets CATEGORIES OF FOOD SERVICE (REVIEW) CENTRALIZED OR COMMISSARY Food is prepared and cooked in a central production / central kitchen Food (which only requires reheating or minimal cooking) is then distributed to satellite units and outlets CATEGORIES OF FOOD SERVICE (REVIEW) WHAT CATEGORY OF FOOD SERVICE IS THIS? Food is prepared, then chilled or frozen for future use Food is served to customers onsite Food production can be scheduled anytime; however, planning of the storage facility is much needed to avoid food spoilage CATEGORIES OF FOOD SERVICE (REVIEW) READY-PREPARED Food is prepared, then chilled or frozen for future use Food is served to customers onsite Food production can be scheduled anytime; however, planning of the storage facility is much needed to avoid food spoilage CATEGORIES OF FOOD SERVICE (REVIEW) WHAT CATEGORY OF FOOD SERVICE IS THIS? Foods served are generally for convenience Generally practiced by convenience stores CATEGORIES OF FOOD SERVICE (REVIEW) ASSEMBLY SERVE Foods served are generally for convenience Generally practiced by convenience stores DIFFERENT STYLES OF TABLE SERVICE ENGLISH SERVICE / SILVER SERVICE AMERICAN SERVICE / PRE-PLATED SERVICE FRENCH SERVICE / FAMILY SERVICE BUFFET SERVICE GUERIDON SERVICE RUSSIAN SERVICE DIFFERENT STYLES OF TABLE SERVICE AMERICAN SERVICE / PRE-PLATED A pre-plated food is carried by the servers from the right hand side of the guests Servers need to skilled in carrying the plates without disturbing the food arrangement 2-3 plates in the left hand; max of 4 plates in the right hand DIFFERENT STYLES OF TABLE SERVICE ENGLISH SERVICE / SILVER SERVICE Presentation and service of food to the guest by the servers from the food platter to the guest plate With a help of service gear; from the left hand side of the guest Beverages are served from the right Plates and glasses are cleared from the right Needed to master the technique of using service gear held in the right hand to transfer items to the guest plate from a service dish held in the left hand DIFFERENT STYLES OF TABLE SERVICE FRENCH SERVICE / FAMILY SERVICE Dishes are served and presented to the guest and placed on the dining table Guests serve themselves / served from the left Plates are cleared from the right Female guests are always served first Lazy Susan DIFFERENT STYLES OF TABLE SERVICE BUFFET SERVICE Huge presentation of food items from hot, cold, appetizers, desserts, and entrees The servers help the guests as they select their food items using the English service style DIFFERENT STYLES OF TABLE SERVICE GUERIDON SERVICE Gueridon means “trolley” used for preparing or finishing a food item The trolley is used for some showmanship (flambéing, carving, etc.) done next to the guests’ table DIFFERENT STYLES OF TABLE SERVICE RUSSIAN SERVICE Foods are served according to their “courses” Foods are brought to the table sequentially PERSONNEL MANAGEMENT / HUMAN RESOURCE MANAGEMENT Prepared by CM Macalia-Salazar, RND QUESTION You are the HR Manager of a food service establishment. Will you be hiring an experienced applicant who had around 3 to 5 jobs already or an inexperienced one who just had a job or none at all?  Technical skills Intrapersonal skills Interpersonal skills Position-fit Culture-fit HUMAN RESOURCE MANAGEMENT All activities related to staffing of the operation and enterprise Willing and qualified individuals Recruitment → Screening (tests/interviews) → Final Interview Health and physical examinations; legal clearances Orientation program / Training COMPONENTS OF PEOPLE MANAGEMENT 1. Recruitment 2. Selection 3. Hiring 4. Training and Development 5. Evaluation 6. Disciplining Employees 7. Employee Benefits COMPONENTS OF PEOPLE MANAGEMENT (RECRUITMENT) Internal recruitment External recruitment COMPONENTS OF PEOPLE MANAGEMENT (SELECTION) 1. Application form – vital information about the applicant 2. Reception of applicants – “sight and smell screening” (although must not be confused with discrimination already) 3. Interview – determines fitness to the job; the applicant’s interests to the position (reactions and answers to questions) 4. Testing of applicants – supplements interview; gauges technical knowledge relevant to the job being applied for COMPONENTS OF PEOPLE MANAGEMENT (SELECTION) 5. Job matching 6. Final selection – management decisions; salary and wages negotiation, job offer 7. Physical and medical check-up – health examination (needed esp. in a food service establishment), health certificate to prove the applicant is free of any communicable diseases (tuberculosis, hepatitis, HIV/AIDS, etc.) COMPONENTS OF PEOPLE MANAGEMENT (HIRING) Orientation program Company’s vision, mission, goals Policies, rules, regulations Incentives and benefits Working hours, rest days, and paid time offs COMPONENTS OF PEOPLE MANAGEMENT (TRAINING AND DEVELOPMENT) Training – a sequence of events that lead to learning Group training – lecture, discussions, demonstrations, simulations On-the-job training – an employee is trained while performing the assigned tasks (shadowing); works together with the supervisor or another employee Development – acquiring skills needed for the job A good training is advantage to both the employee and the employer. Reduction of labor turn-over, accidents, and production costs Increase in job satisfaction COMPONENTS OF PEOPLE MANAGEMENT (EVALUATION) Systematic checking of progress to determine if goals are met (with respect to organization) Evaluations are not to downgrade, discriminate, demoralize Basis for performance appraisals and incentives Also a basis for counseling and coaching COMPONENTS OF PEOPLE MANAGEMENT (DISCIPLINING EMPLOYEES) The employer’s action against the employee’s infarction of the company’s policies/rules To inculcate standards or behavior and performance in the employee To help employee realize that rules and regulations are enforced for their own benefit To correct or reform the employee Can be a 1. warning, 2. reprimand, 3. transfer, 4. dismissal depending on the extend of the offense committed COMPONENTS OF PEOPLE MANAGEMENT (EMPLOYEE BENEFITS) Supplemental to salaries and wages Can be services or monetary Employee welfare program or fringe benefits These provide protection convenience and comfort for the employees and their benefits These maintain an effective workforce to be productive, motivated, and happy with the company COMPONENTS OF PEOPLE MANAGEMENT (EMPLOYEE BENEFITS) Scope of benefits Economic / Financial Benefits (Holiday bonuses, insurance, retirement, pension plan, profit sharing plan, etc.) Recreational, social, and athletic services Health and medical services – HMOs Professional services – employee educational/vocational guidance, employee counseling, legal aid, tax aid HUMAN RESOURCE The company’s greatest and most important asset. While machines can work steadily during a longer time period, only humans can show compassion and concern for the company despite obstacles as long as the goals and attitudes are synced with each other. Employee satisfaction – must be established, maintained, and expanded TRAITS AND QUALITIES OF FOODSERVICE PERSONNEL Excellent health, mental, and physical fitness (good muscle coordination and reflexes) Interests in food and people Alertness, pleasant disposition, courtesy, neatness, and good grooming Ability and willingness to comprehend and follow directions Honesty, loyalty, dependability, promptness, and being easy to get along with Wholesome lifestyle TRAITS AND QUALITIES OF FOODSERVICE PERSONNEL Technical Skills – knowledge, methods, procedures, and techniques Conceptual Skills – overall understanding of the foodservice operation Some of the Filipino cultural norms that affect work performance (Jocano, 1981) Personalism – emphasized on relationships; utang na loob and pakikisama Familialism – “one family at work” Popularism – desire to be accepted by everybody PRINCIPLES OF GOOD ORGANIZATION PRINCIPLE DEPARTMENTATION or DIVISION OF LABOR Grouping of functions or activities in an organization According to purpose, process, and persons Facilitates control, aids in coordination, reduces expenses, and secures adequate attention Establishes logical arrangement of the function and activities into levels in the organization structure PRINCIPLES OF GOOD ORGANIZATION PRINCIPLE OF UNITY OF COMMAND Avoids conflicts and establishes a chain of command Each employee must know to whom he or she reports to (direct supervisor and direct subordinate) PRINCIPLES OF GOOD ORGANIZATION PRINCIPLE OF DELEGATION OF AUTHORITY AND RESPONSIBILITY Gives the supervisor the opportunity to expand the activities to his/her department Boosts the morale of an employee by being provided with an opportunity to use their judgment and initiative PRINCIPLES OF GOOD ORGANIZATION PRINCIPLE OF SPAN OF CONTROL/SUPERVISION Subordinates to supervisor ratio Determined by work extent and time PRINCIPLES OF GOOD ORGANIZATION PRINCIPLE OF HOMOGENOUS ASSIGNMENT Workers performing similar tasks must be grouped together Limits the variety of jobs a person can accomplish Common fault of supervisors – assigning a variety of unrelated jobs as secondary duties PRINCIPLES OF GOOD ORGANIZATION PRINCIPLE OF ESPRIT DE CORPS “In unity, there is strength” Emphasizes teamwork OPERATIVE FUNCTIONS OF PERSONNEL MANAGEMENT Kind of meals to prepared and served Breakfast has less preparation compared to dinner Menus Fixed menu and table d’hote – less labor Selective menus and a la carte menus – more extensive Type of food and equipment used – a boneless fish may cost more but may only need less labor than whole fish Method of serving the food and the place of service Training and experience of employees and the kind of sueprvision ANY QUESTIONS?