MODULE 5

Organization and Management

OVERVIEW

As people are truly considered the most precious resource of

the organization, management essentially focuses on developing
people so that they can effectively contribute to the realization of
common goals.

Management of a food service organization does not differ

from that of any other organization also employs materials and people
to achieve its primary goals of quality nor nutritious food and excellent
services.

This module will tackle the organization and management of

food service.

Questions for Discussion!

A. Essay
1. In your own words, what is organization and management?

2. Do you experience having manage some business in the past years?

3. What will you do if you have assigned to become the manager of the canteen? What is your
first step to secure healthy, and excellent services?

OBJECTIVES

At the end of this module, the student should be able to:

a. Discuss what is organization and management.

b. Present his/her own organizational and managerial concept.
c. Perform in his/her daily life and appreciate how to manage.

Role of the School Canteen in
Contributing to a Health Promoting
School
The school canteen is a great place to
promote an enjoyment of healthy eating. For
students who use the canteen regularly, the food
purchased makes a significant contribution to
their total food intake and nutrition; therefore it
makes sense to ensure the best food possible is
available to enhance their ability to learn and
take in the information presented to them in
class.
For students who don’t use the canteen
regularly, the canteen still plays an important
educational and modelling role for healthy
eating habits.
There are many aspects of a child’s life
that may be restricted in an educational setting.
For example: the type of reading material
accessed in the library, internet access and visual
material (DVD) and the clothes they wear. It is
appropriate to restrict unhealthy food in an
educational setting. The canteen also plays an
important role within the broader school
environment – that of reinforcing knowledge,
skills and behaviours about healthy eating and
lifestyle which are taught in the classroom. Food
provided at school has a considerable influence
on the development of children’s long-term
eating habits, food preferences and attitudes
towards food. The school canteen plays a vital
role in promoting healthy foods and creating a
school culture of healthy eating.
Food preferences are developed in
childhood. By promoting and encouraging
healthier food choices during childhood, it is
anticipated that healthy eating habits will be
carried through to adulthood and may go some
way to help prevent chronic disease later in life.
The focus of the NHSC project is to encourage
the development and reinforcement of healthy
Organization and Management
eating patterns at school, promoting a balanced
healthy eating pattern rather than focusing on
weight management
School Canteen Management
The Department of Education (DepEd)
wants canteens in pub-lic schools to be healthy
both in the food they offer and in their finances.
The elimination of financial disputes
between principals and teachers over can-teen
op-er-a-tions is one of the goals of a 19 page
order issued by the DepEd. To give teachers an
additional source of income, the department
handed over the operation of canteens in public
schools to teacher co-op-er-a-tives in 1996.
An-other goal of the or-der is to
"elimi-nate malnutrition, which affects the
academic performance" of students.
The order authorizes principals to audit
the financial report of a canteen run by a
teacher cooperative to ensure that 20 percent
of its profits are remitted to the school to
defray the costs of the school’s feeding
program.
To encourage com-petition and
improve the quality of service, the order also
allows schools with more than 500 students to
have more than one can-teen.
Adunna (2013) discussed that along the
line of canteen management is the need for an
improvement system to boost not only sales
but also the efficiency of its operations. In
addition to providing with nutritious and
affordable foods, the canteen should be based
on good management practices and the
financially self sustaining. Experience shows
that, with good management and marketing
practices, a canteen is a small business. Like any

business, it requires good management
practices to be efficient and successful.
Effective canteen management requires
that: everyone involved knows it goals and
objectives and is familiar with its policies,
canteen staff and committee develop an
implementation plan to achieve policy goals,
day-to-day operational procedures are
structured and enforced staff are adequately
trained and supervised, staff carry out efficient
stock managements, accounting and financial
procedures staff are familiar with and comply
with relevant legal requirements regarding food
safety, occupational health and safety
standards. School canteen may operate under a
variety of management structures, depending
on the individual characteristics and the needs
of school.
The DepEd in 2013 emphasized that
only nutrients rich foods such as root crops,
noodles, rice and corn products in native
preparations, fruits and vegetables in season, and
fortified food products labeled rich in protein,
energy, vitamins and minerals shall be sold in
the school can-teen. Beverage shall include
milk, shakes, and juices pre-pared from fruits
and vegetables in season. The sales of
carbonated drinks, sugar-based syn-thetic or
artificially flavoured juices, junk foods and any
food products that maybe detrimental to the
child’s healt
And that do not bear the Sangkap Pinoy
seal and/or did not passed the BFAD approval is
prohibited. Iodized salt shall be used, in
con-trolled quantity, in the preparation of cook
foods to en-sure that iodine requirement of the
clientele shall met and to eliminate iodine
deficiency. The use of monosodium glutamate
(vetsin) shall be regulated. A reasonable mark-
up price for all merchandise in the can-teen shall
be allowed, provided that the selling re-tail price
does not exceed the prevailing prices in the
Organization and Management
locality. FNRI-DOST (2013), nutritional
guidelines for Filipino revised and organized by
the (FNRI-DOST), an inter agency and multi-
disciplinary technical work-ing group. Mendoza
(2009), sanitation makes an important role in
any food service institution. Standard sanitation
practice is important to be able to attain a better
health of the workers and most specially the
costumers, because they are the reasons why we
established food institution.
Johannes (2013; 39), discussed that the
school canteens should provide cheap, sanitary,
nutritious food such as fresh milk, fresh fruits
and fresh drinks boiled root crops, high calorie
indigenous recipes and the like canteen personal
handling food in the canteen should be required
to undergo training for food handlers, obtain a
certificate of good health from the municipal
health department and observe hygiene.
Operational practices must be geared to
the welfare of the students, teachers and to the
school as a whole.
Organizational Charts
An organized chart or flowchart is more
detailed and comprehensive sketch of an
organization than the pyramidal structure
showing division of work by the scalar process
and functionalization. It graphically portrays the
lines of authority and responsibility in the
organization.
The graphic picture of the organization
shows who reports to whom or who delegates,
supervises, issues communication, or gives
direction to whom. The chart indicates how the
lines of authority, responsibility and
accountability.

Activity Time!
1. If you were to organize a canteen
services, what key personnel would you
need? Give the reason for each position.
2. Choose one position in your canteen
management organization. List down its
duty and responsibilities
3. Did you experiences going to canteen?
Can you give some example of their
organizational charts. (include name of
the canteen)
4. Design an organizational chart for the
key personnel you choose in question
number 2. Describe the flow of authority
and responsibility.
Personnel Policies
The policies contained in a personnel
program should always be written while such
policies may be gradually evolve through the
years as experience and insights into the
business are gained, they should always cover
matter such as:
1. The objective and moral code of the
organization.
2. Regularity and Tenure of employment
of personnel.
3. Training policies and procedures.
4. Wage and salary structures.
5. Participation of employees in making
decisions affecting the organization.
6. Sanitation, safety and work condition.
Organization and Management
Detailed Schedule
SCHEDULE 1
DETAILED JOB DESCRIPTION –
CANTEEN WORKER
Reporting to: Canteen Manager
Conditions of Employment: Restaurant,
Tearoom and Catering Workers
Award (Level 2)
Working Hours: Permanent part-time. 5 -10
hours a week.
Location: Poseidon Primary School, Heathridge
Job Requirements
The Canteen Worker assists and supports the
Canteen Manager for the efficient and
professional operation of Poseidon Primary
School Canteen. This includes the following job
requirements:
Providing high quality, healthy food to our
customers in a professional manner. Customers
are primarily students but also include staff and
parents.
Assisting the Canteen Manager to maintain
canteen profitably.
especially in interacting with adults in a safe
environment.
the canteen as per the operational objectives.

Responsibilities and Duties
This position has the following
responsibilities and duties:
o Canteen operation.
o Effective communication.
o Policies and procedures compliance.
o Assist with the financial management and
record keeping
o Ensuring canteen security.
o Supporting volunteers.
o Children’s life skills.
o Miscellaneous duties.
DETAILED JOB DESCRIPTION –
CANTEEN WORKER
Canteen Worker - Job Description
Canteen Operation
Opening and closing canteen for allocated
work times.
Preparing and selling menu items as per the
canteen menu.
staff and parents (as
required) during recess and lunch.
Effective Communication
regular basis to ensure that any issues are being
appropriately escalated.
Policies and Procedures Compliance
The following policies and procedures
must be complied with:
Poseidon Primary School’s Health Food and
Drink Policy
Poseidon Primary School Canteen Policy and
Procedures
Organization and Management
Food handling policies and regulations to
prevent food spoilage and contamination
Money handling policies and recording of
sales and expenses
Department of Education’s Traffic Light
System
Occupational Health and Safety Assist with
the Financial Management and Record Keeping
Utilise petty cash according to procedures set
out by treasurer.
Recording of all orders, recess and lunch
sales.
Assist in the follow up of student account
debts ensuring accounts owing are manageable
and finalised each term. Ensuring Canteen
Security
Removal of profits in accordance with the
Treasurer processes.
Locking up at the end of the working day and
switching off certain appliances.
Ensuring that only authorised personnel enter
the canteen.
Supporting Volunteers
Support the Canteen Manager with the
rostering of volunteers.
Develop ongoing positive relationships with
all volunteers.
Children’s Life Skills
purchases by providing a safe and respectful
environment where children can learn to interact
with adults by effectively communicating
requests, handling money, making timely
 Organization and Management

decisions, good choices and displaying Chef – the one who is involve in cooking
appropriate manners. nutritious food that served to the pupils/students.

Miscellaneous Duties Dishwasher – without them, the plate, utensils

and etc is maybe dirty as it is.
Assist the Canteen Manager with Special
Events (where possible). Waiter/Waitress – the one who served what the
pupils/students orders in the canteen.
Any other duties that may be requested by the
Canteen Manager from time to time.

Job Description

Canteen Committee - is directed to oversee the

strategic management of the canteen and ensure
is staff can operate the canteen effectively and
profitably meeting all specified requirements. Reference/s:
Manager Canteen – preparing and selling menu
“Food Management and Service II &
items as per the canteen menu. Serving students,
staff and parents (as required) during recess and 1” Phoenix Publishing House, Inc. 927
lunch. Ensure any changes are communicated to Quezon Avenue, Quezon City
all appropriated parties.

Advertising Department (Publicity) – it comes

to make sure your canteen is attractive and has a
strong profile within your school community.
Using social media and other types of way to
promote the product as well as the canteen itself.

Building Engineer (Maintenance) – it is the one

who is in-charge in maintenance of the
equipment/canteen.

Accounting Department – it is the one who is

in-charge for auditing and preparing money.

Purchasing (Supplies/Equipment) – It is the one

who is in-charge for purchasing any important
supplies or equipment that may help improving
the services of the canteen.

Cashiers Counters – the one who is in-front of

the cashier.
 Organization and Management

MODULE TEST!
A. Enumeration:
a. Give at least 10 positions in canteen management.
b. Give at least 5 responsibilities and duties of a manager.

B. Multiple Choice
1. is directed to oversee the strategic management of the canteen and ensure is staff can
operate the canteen effectively and profitably meeting all specified requirements.
a. Manager Canteen c. Purchasing
b. Canteen Committee d. Building Engineer

2. it is the one who is in-charge for auditing and preparing money

a. Manager Canteen c. Purchasing
b. Canteen Committee d. Building Engineer

3. Preparing and selling menu items as per the canteen menu.

a. Manager Canteen c. Purchasing
b. Canteen Committee d. Building Engineer

4. it is the one who is in-charge in maintenance of the equipment/canteen.

a. Manager Canteen c. Purchasing
b. Canteen Committee d. Building Engineer

5. it is the one who is in-charge in maintenance of the equipment/canteen.

a. Manager Canteen c. Purchasing
b. Canteen Committee d. Building Engineer

C. Essay
a. What is Organizational Chart?
b. Did you experiences going to canteen? Can you give some example of their
organizational charts. (include name of the canteen)

D. Demo:
a. In your family, perform how you serve food to your clientele? (Family Activities) –
Video Presentation (Proper way to serve food to your clientele.) and store it in
Flashdrive.