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TLE-9

Food service Organization

Food Service is the art and science of planning, preparing, cooking, and
serving of quality meals in large quantities

Food Service as a System

• Operation Subsystem- composed of people with primary


functions and the activities of the operation.

• Management Subsystem- consists of the people and the activities


involved in planning, controlling, and making decisions.

Information Subsystem- is the collection of people, machines, ideas,


and activities that gather and process data to provide the necessary
information.

• Input- includes the raw material and energy from the


environment that are transformed by the system.

• Throughput-refers to the processes used by the system to


transform raw materials and or energy from the environment into
usable products or services.

• Output-the product or service that came from the system’s


throughput.

Feedback-information on the success/ and or failure of aspects of data


or energy processing

Food Service Objectives

• Satisfy customers by serving high quality of food while achieving a


desired profit for the business.

• Provide well balanced, nutritious, and delicious food.

• Offer food at reasonable and affordable prices.


• Offer prompt and excellent service to customers.

• Provide adequate facilities.

• Provide high standards of sanitation and safety, which are


concerns of every customer.

Food Service Processes

• Administration

• Purchasing

• Receiving

• Storing

• Menu Planning

• Food Preparation and Cooking

• Serving Food

• Food Safety

• Maintenance and Repair

• Accounting

Food Service System Types

*Conventional

*Commissary

*Ready-Prepared

Food Service Management Tools

• Organizational Chart

• Job Description

• Job Specification
Work Schedule

Sanitation and Safety in Food Service

Foodborne illness is an infection or irritation of the


gastrointestinal (GI) tract caused by food or beverages that
contain harmful bacteria, parasites, viruses, or chemicals.
Common foodborne illness symptoms include vomiting, diarrhea,
abdominal pain, fever, and chills.

Principles in Sanitation and Safety

• Equipment and its layout should allow for good sanitary practices.

• Food should be handled and distributed properly.

• Floors, counters, tables, and chairs should be cleaned regularly.

• Food should be stored properly.

Principles of Food borne Illnesses

• Conduct a hazard analysis

• Identify critical control points

• Establish critical limits for each critical control.

• Establish critical control point monitoring.

• Establish corrective

• Establish procedures for ensuring the HACCP

• Establish record keeping


Purchasing, Receiving and Storing Food Supplies

Classification of Food Purchase