G9_Q1_FOOD_SERVICE_ORGANIZATION_(1).pdf

TECHNOLOGY AND LIVELIHOOD EDUCATION 9 FOOD SERVICE ORGANIZATION Prepared by: Ms. Hannah B. Bayarong  FOOD SERVICE The art and science of planning, preparing, cooking, and serving of quality meals in large quantities. FOOD SERVICE AS A SYSTEM SYSTEM An u...

TECHNOLOGY AND LIVELIHOOD EDUCATION 9 FOOD SERVICE ORGANIZATION Prepared by: Ms. Hannah B. Bayarong  FOOD SERVICE The art and science of planning, preparing, cooking, and serving of quality meals in large quantities. FOOD SERVICE AS A SYSTEM SYSTEM An umbrella of interdependent parts working together for a common goal SUBSYSTEM The interdependent parts of the system  MAJOR SUBSYSTEM OPERATION MANAGEMENT INFORMATION Consists of Collection of Consists of people, machines, people and the people with ideas, and activities activities involved primary that gather and in planning, process data to functions and controlling, and provide the the activities of making necessary the operation decisions information  RESOURCES INPUT It includes the raw materials and energy from the environment that are transformed by the system. THROUGHPUT The processes used by the system to transform raw materials and/or energy from the environment into usable products or services.  RESOURCES OUTPUT The product or service that came from the system’s throughput FEEDBACK The information on the success and/or failure of aspects of data or energy processing, and used for evaluation and monitoring of the system. FOOD SERVICE OBJECTIVES Satisfy customers by serving high quality food while achieving a desired profit for the business Provide well-balanced, nutritious, and delicious food. A balanced menu means a nutritious meal. It is also important to include a variety of food for customers to choose from. FOOD SERVICE OBJECTIVES Offer food at reasonable and affordable prices. The food costs must cater to the majority and customers are guaranteed to be satisfied with the food value, type of service, and good ambiance. Offer prompt and excellent service to customers. FOOD SERVICE OBJECTIVES Provide adequate facilities. Facilities and environment tastefully furnished contribute to pleasurable eating. Provide high standards of sanitation and safety. Clean and well designed working area, dining room, storage area, and rest rooms are necessary in all food establishment. FOOD SERVICE PROCESSES FOOD SERVICE PROCESSES ADMINISTRATION The management and supervision of food service operation. The food service manager may be considered as an administrator. FOOD SERVICE PROCESSES PURCHASING The process of buying food supplies needed for the food service operation FOOD SERVICE PROCESSES RECEIVING It involves the inspection of the materials delivered or the items ordered. FOOD SERVICE PROCESSES STORING It involves the proper storage of food immediately after it has been received as an important factor to avoid loss and wastage FOOD SERVICE PROCESSES MENU PLANNING The process of deciding the regular and special dishes of a restaurant, ingredients for each dish, cuisine rotation cycle, and establishing supply sources, to guide towards designing the most profitable menu. FOOD SERVICE PROCESSES FOOD PREPARATION AND COOKING These are performed by the chief cook, assistant cook/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. The serving of food is usually handled by servers themselves. FOOD SERVICE PROCESSES FOOD SAFETY It includes the cleaning of the dishes, utensils, equipment, and the premises. Food safety also involves the full implementation of a safety program. FOOD SERVICE PROCESSES MAINTENANCE AND REPAIR Successful maintenance of equipment requires definite preventive maintenance to prolong its life and maintain its usefulness.  FOOD SERVICE SYSTEM TYPES CONVENTIONAL COMMISSARY READY-PREPARED 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 meal is served and held for a short time, either hot or cold, until serving time”. FOOD SERVICE SYSTEM TYPES Commissary Also known as the central production kitchen. This type “is describe as a large, central production kitchen with centralized food purchasing, and delivery of prepared foods to service units located in separate, remote areas for final preparation and service” FOOD SERVICE SYSTEM TYPES Ready-Prepared Food is “prepared on the premises, then chilled or frozen and stored for use at some later time”. This means food is ready and prepared in advance before serving time. The ready-prepared system is used primarily by large restaurants and airlines.  FOOD SERVICE MANAGEMENT TOOLS For able direction and supervision of a food service, managers use indefensible mechanical or visual tools of management. Organizational Chart It graphically presents the lines of authority in the organization. The organizational chart shows who reports to whom. It helps avoid conflict in authority and establishes a definitechain of command. Job Description It is an organized list of duties reflecting the required skills and responsibilities in a specific position. It helps a food establishment owner or manager match and hire qualified applicants to the job. It is important for orientation and training of employees, for performance and evaluation of salary rates, and for definition of the limits of authority and responsibility. Job Specification It is a “written statement of the minimum standards that must met by the applicant for a particular job”. This articulates duties involved in a job working conditions appropriate to the job, and personal qualifications required of an employee to carry out the assigned responsibilities successfully.