LESSON 1

Food Service Organization

Food Service
is the art and
science of

P- lanning
P- reparing
C- ooking
S- erving of quality meal in large quantity
Food Service as a System

SYSTEM

SUBSYSTEMS
 SYSTEM

SUBSYSTEMS

Operation Information
Subsystem Subsystem
Management
Subsystem
 Operation Subsystem
- composed of people with primary
function and activities of the operation
 Management Subsystem

- consist of the people and the

activities involved in planning,
controlling and making decision.
 Information Subsystem
- collection of people, machines, and
activities that gather and process the data
to provide the necessary information.
"Come with me
to Jolibee".
 ENVIRONMENTAL FACTORS

THROUGHPUT OUTPUT
INPUT
-Efficient
- Materials Assembly of Production Distribution
service of
-Money Materials
quality meals.
-Energy
-People Menu Preparation Consumer and
-Information planning cooking employee
-Facilities Purchasing satisfaction
-Equipment Receiving
Storing Sanitary
Issuing & Safety

Feedback

ENVIRONMENTAL FACTORS
FOOD SERVICE

OBJECTIVES
1. Satisfy customers by serving high quality food
while achieving a desired profit for the business.
Any food establishment can succeed if customers
perceive a high level of service.
2. Provide well-balanced,nutritious, and delicious food.
A balanced menu means nutritious meal. It is also
important to include a variety of food for customers to
choose from.
3. Offer food at reasonable and affordable prices. The food
costs must cater to the majority and that customers are
guaranteed to be satisfied with the food value, type of
service, and good ambience.
4. Offer prompt and excellent service to customers.
Customers should be served with as much promptness
and courtesy as possible. "
5. Provide adequate facilities. Facilities and environment
tastefully furnished contribute to pleasurable eating. The
”atmosphere” consistently ranked as the first on the
record in selecting a restaurant.
6. Provide high standards of sanitation and safety, which
are concerns of every customer. Clean and well designed
working area, dining room, storage area, and restrooms
are necessary in all food establishments.
 ACTIVITY
If you will put a business in the future,
what will be your three most important
goals?

1 2 3
Write your goals in these circles. Share in class what you
have written. This is graded as formative assessment.
FOOD SERVICE
PROCESSES
Administration
This is the management and supervision of the food
service operation. The food service manager may be
considered an administrator. He or she must be an
expert when it comes to food service, management
skills, and techniques necessary for duties such as
planning, organizing, and directing.
Purchasing
This is the process of buying food supplies needed
for the food service operation.
Receiving
This is a part of food
service operation
involving the
inspection of the
materials delivered
or the items ordered.
The receiving and
inspection is usually
done by the receiving
clerk.
Storing
This involves the proper storage of food
immediately after it has been received as an
important factor to avoid loss and wastage.
Menu Planning
The concept of menu “refers to a plan if not a program, that
influences every aspect of the operation. The primary role of the
manager relative to the menu is to plan and implement menus for
each business unit, then manage the plan to ensure that food is
prepared and served to meet standards of quality everytime an item
or meal is ordered or served." The food service manager is helped by
assistant managers, chefs, and other qualified personnel in planning
the menu.
Food Preparation and Cooking.
These are performed by the chief cook, assistant
cook/s, and baker/s. Note that the extent of
actual preparation and cooking on the premises
depends on the type of service system
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 Safety
This includes the cleaning of the dishes, utensils,
equipment, and the premises. Food safety also
involves the full implementation of a safety
program.
Maintenance and Repair
This process involves the maintenance and
repair of equipment. Successful maintenance,
of equipment requires definite preventive
maintenance plans to prolong their life and
maintain their usefulness.
Accounting
This includes operating
statements, budget, and
reports and filing such
accurately. Cashiers,
clerks, accountants, and
finance managers are
involved in this process.
FOOD SERVICE
SYSTEMS TYPES
1. 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.
 1. Conventional
This system is most effective in situations and places where
there are skilled workers, where food supply sources are
readily available, and when there is space allocated for
food service equipment and activities. Users of this type
include schools, hospitals, and independent restaurants.
2. Commissary
This type is also known as the central production kitchen.
This type is described a large, central production kitchen
with centralized food purchasing and delivery of prepared
foods to service (satellite) units located in separate, remote
areas for final preparation and service.
2. Commissary
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 {or their various outlets.
Ready-Prepared
In this type, food is "prepared on the premises, then
chilled or frozen and stored for use at some later time".
This means food is ready, prepared in advance before
serving time. “This is the distinct feature of ready-
prepared food service systems-the separation between
time of preparation and service.
Ready-Prepared
Unlike the commissary system, foods are prepared onsite;
however, the place of preparation is not the place of
service. In addition, the food is not for immediate use as
in the conventional system". The ready-prepared system
is used primarily by large restaurants and airlines.
Food Service
Management Tools
 President
Vice President
Secretary

Treasure

Marketing Executive Production Sales Executive

Executive
Advertising Manager Sales Distribution
Handling Supplies Manager
Packing Manager Manager
Sales and
Public Relations Restaurant Chains Transportation
Manager Manager Manager

Staff / Workrs
 ORGANIZATIONAL CHART

President
Vice President
Secretary

Treasure

Marketing Executive Production Sales Executive

Executive
Advertising Manager Sales Distribution
Handling Supplies Manager
Packing Manager Manager
Sales and
Public Relations Restaurant Chains Transportation
Manager Manager Manager

Staff / Workrs
 Organizational Chart.
• An organizational chart graphically presents
the lines of authority in the organization.
“Functions and positions are graphically
presented using blocks or circles.
• Solid lines connecting the various blocks
indicate the channels of authority. Those
persons with the greatest authority are shown
at the top of the chart and those with the least
at the bottom.
 Organizational Chart.

• The organizational chart shows who reports to

whom. It helps avoid conflict in authority and
establishes a definite chain of command.
 Job Description

• This is an organized list of duties reflecting

required skills and responsibilities in a specific
position.

• A job description “may be written in either

narrative or outline form, or a combination of
the two“.
 Job Description
• This helps a food establishment owner or
manager match and hire qualified applicants
to the job.

• A job description is also important for

orientation and training of employees, for
performance and evaluation of salary rates,
and for definition of the limits of authority and
responsibility.
 DEPARTMENT: Food and Beverage
POSITION: Restaurant Manager
REPORT TO: Food and Beverage Director
• Duties and Responsibilities
• To provide first class service to guests,
minimize wastage, and effectively manage the
restaurant within the budgets agreed
• To ensure that the restaurant is prepared for
business at all times
• To ensure that the restaurant is properly
stocked at all times
• To maximize the revenue and profitability of
the restaurant through promotion ideas,
speed, and quality of service
• To forecast targets (controlling through the
management of stock wastages and breakages)
• To supervise the staff in all their activity
(maintaining discipline and controlling the
costs of the budgets)
• To identify training needs {defining standards
operating procedure, and controlling the
training done)
• To communicate and coordinate within the
Food and Beverage (F&B) department and
other department
• To keep records, initiate reports, make
requisitions, maintain orders, and relate
papers as regards operations To conduct daily
briefings with staff before each service period
• To appraise performance and give
recommendation to HRD -To respond
immediatety to complaints of guests
• To maintain high sanitation standards
• To perform ether duties as assigned by the
immediate supervisor
• To perform other duties as assigned by the
immediate superior
 Job Specification
Payroll title: HEAD CHEF
Department: PREPARATION DEPARTMENT

Educational attainment:
Must be a college graduate with a degree from an accredited
Culinary Arts university
Experience: Must have a minimum of 5 years experience in cooking
French cuisine
Summary of duties: ls responsible for overall management of
kitchen, supervises staff, creates menus and new recipes with the
assistance ‘of the restaurant manager, makes purchases of raw food
items, trains apprentices, and maintains a sanitary and hygienic '
environment for the preparation of food
Knowledge and skills: ls able to adjust and follow directions; Is able
to plan work

Personal requirements:
Male or female: neat and organized;
cleared with physical examination; has personal relating skills

Time of duty: 8:00 am. to 9:00 pm. every day,

days off to be arranged, 45-minute lunch break
 Work Schedule
• This is an outline of work to be accomplished by
an employee with stated procedures and time
requirements for his or her duties.

• Tasks should be broken down into an organized

plan with consideration given to timing and
sequence of operations.

• Work schedules are usually given to employees

once hired and training has started.
 In your 1/8 Cartolina,
Create your own Job Specification
for Chief.

It should be Clear, Complete,

and Motivating or Attractive.
 5 4 3 2 1
CONTENT Content is Content is accurate Content is Content is Content is
-Poster contains accurate and all but some required accurate but either inaccurate.
appropriate items required information is some required questionable Information is
and information information is missing and/or not information is or incomplete,
(information is presented in a presented in a missing and/or incomplete. inaccurate, or not
appropriate to logical order. logical order, but is not presented Information is presented in a
assigned topic). still generally easy in a logical not logical order,
to follow. order, making it presented in making it difficult
difficult to a logical to follow.
follow. order, making
it difficult to
follow.

PRESENTATION Poster is clean, Presentation is Presentation Presentation Presentation has

neat, and creative. colorful and creative. flows well. is no flow.
The information is Information is Some tools are unorganized. Insufficient
well organized, interesting and used to show Tools are not information and
interesting, accurate.
acceptable used in a lacking some of
accurate, and Presentation is
understanding. relevant the member’s
reflects an mostly neat and
understanding of clean.Information is Each member’s manner. information.
the topic. organized in a logical information is Lacking some
Presentation is manner and shows represented of the
neat, clean, well- some degree of and identified members’
organized and creativity. The with their information/
presented in a overall presentation name. and or
creative way. is interesting. information is
not identified
 5 4 3 2 1
Pictures, Clip Images, pictures, Images, pictures, Images, Most images Images are
clip art and drawn clip art and drawn pictures, and and/or inappropriate and
Art and Artwork artwork are artwork are clip art and artwork is are artwork shows
colorful and colorful, and drawn artwork colorful and little, if any,
appropriate to the appropriate to the are mostly appropriate. creativity. The
assigned topic. topic. Layout flows colorful and The layout layout is messy,
The layout flows well, shows appropriate. shows little disorganized or
well and shows creativity, and is Layout may creativity cluttered.No
creativity. The pleasing to the eye. show some and/or is not images or
overall result is degree of organized artwork included.
pleasing to the creativity but is logically or
eye. not organized cluttered.
logically and/or
is cluttered.
Spelling, grammar, A few (2-3) errors in No more than 5 No more than More than 7
Mechanics and spelling, grammar or spelling, 7 spelling, spelling, grammar
punctuation in any punctuation. Most grammar or grammar or or punctuation
text on the poster is text is in student’s punctuation punctuation errors. Text is
accurate. No own words.
errors. Several errors.. Most copied or not
spelling, grammar,
instances of text is not included.
or punctuation
errors in the text. where the text in authors’
Text is in the is not in own words
student’s own student’s own and/or no
words. words. text included.
 5 4 3
Overall The poster The poster The poster
fulfills all fulfills all fulfills all but
Presentation requirements requirements of one of the
of the the assignment requirement
assignment and represents s of the
and shows the the student’s full assignment
student’s full potential. and shows
potential. that the
student put
forth an
honest
effort to
complete
the
assignment.