CHAPTER 1:

MANAGEMENT IN FOOD
SERVICE
 Food Service is
the art and science of
planning, preparing,
cooking and serving of
quality meals in large
quantities.
 A system is an umbrella of
interdependent parts working
together for a common goal.
The interdependent parts of a
system are known as
subsystems. The three major
subsystems are operation,
management, and information
subsystems.
• Operation subsystem

• Management subsystem

• Information subsystem
• The operation subsystem is composed of people
with primary functions and the activities of the
operation.
• The management subsystem is composed of
people and the activities involved in planning,
controlling, and making decisions.
• The information subsystem is the collection of
people, machines, ideas, and activities that
gather and process data to provide the
necessary information
 These subsystems operate within
organization supported by available resources
called:
• Input
• Throughput
• Output
• Feedback
• 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 means the product or service that
came from the system’s throughput.
•Feedback is information on the success and/or
failure of aspects of data or energy processing.
Such information is used for evaluation and
monitoring of the system to guide it to more effective
performance.
 Figure 1.1 Food Service Organization as a system

Environmental Factors

Input Throughput Output

Environmental Factors
Environmental Factors

Materials Efficient
Money Assembly of Service of
Production Distribution
Energy Materials Quality
People Meals
Information Pre-preparation
Menu Planning Preparation Customer and
Facilities
Purchasing Cooking Employee
Equipment
Receiving Satisfaction
Storing Sanitation and
Issuing Safety

Environmental Factors
 Food Service establishments differs from one
another according to size, location, physical structure
and policies. Despite the differences, nonetheless each
is concerned with providing a food service with the
following specific targets or objectives to a segment of
the public:
 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.
 Provide well-balanced,
nutritious, and delicious food. A
balanced menu means nutritious
meal. It is also important to
include a variety of food
customers to choose from.
 Offer food at reasonable and
affordable prices. The food costs
must cater to the majority and the
customers are guaranteed to be
satisfied with the food value, type
of service, and good ambience.
 Offer prompt and excellence
service to customers. Customers
should be served with as much
promptness and courtesy as
possible.
 Provide adequate facilities.
Facilities and environment tastefully
furnished contribute to pleasure
eating.
The “atmosphere” consistently
ranked as the first on the record in
selecting a restaurant.
 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.
 Food service involves the following processes to
attain the desired outputs or objectives:
• Administration
• Purchasing
• Receiving
• Storing
• Menu Planning
• Food Preparation and Cooking
• Serving of Food
• Food Safety
• Maintenance and Repair
• Accounting
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.
This is the process of buying food supplies
needed for the food service operation.
 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.
 This involves the proper storage of food
immediately after it has been received as
an important factor to avoid loss and
wastage.
According to Payne-Palacio and Theis in Introduction to Food
service (2009), 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 every time 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.
 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 (Payne-Palacio and Theis,
2009), as explained in the next pages.
 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.
 This includes the cleaning of the dishes,
utensils, equipment, and the premises. Food
safety also involves the full implementation
of a safety program.
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 (Payne-Palacio and
Theis, 2009).
This includes operating statements, budget,
and reports and filing such accurately.
Cashiers, clerks, accountants, and finance
managers are involved in this process.
 The type of food service systems in operation today
include the conventional, commissary, and ready-
prepared in relation to where it is served, the amount
and kind of labor and equipment required, the forms of
food purchased, and the time span between food
preparation.
 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” (Payne-Palacio and Theis, 2012).
This system is most effective in situations and places
where there are skilled workers, and when there is space
allocated for food service equipment and activities.
Users of this type include schools, hospitals, and
independent restaurants.
 This type is also known as the central production kitchen. This
type “described as 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” (Payne-Palacio and Theis, 2012). 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 for their various outlets.
In this type, food is “prepared on the premises, then chilled
or frozen and stored for use at some later time” (Payne-
Palacio and Theis, 2012). 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.
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 the immediate use
as in the conventional system” (Payne-Palacio and Theis,
2012). The ready-prepared system is used primarily by
large restaurants and airlines.
 For able direction and supervision of a food service,
manager use indispensable mechanical or visual tools
of management such as organizational charts, job
descriptions, job specifications, and work schedules.
An organizational chart graphically presents the lines of
authority in the organization. “Functions and positions are
graphically presented by the use of 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"(Payne-Palacio and Theis, 2012). Hence, the
organizational chart shows who reports to whom. It helps
avoid conflict in authority and establishes a definite chain of
command.
 PRESIDENT
Vice President
Secretary
Treasurer

Marketing Executive Production Executive Sales Executive

Advertising Manager Handling Supplies Sales Distribution

Manager Manager
Packaging Manager
Restaurant Chairs Sales and Transportation
Public Relations Manager Management
Manager

Staff/ Workers
 This is an organized list of duties reflecting required skills and
responsibilitiesin a specific position (Payne-Palacio and Theis, 2012).
A job description “may be written in either narrative or outline form,
or a combination of the two" (Payne-Palacio and Theis, 2012). 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.
On the next page is a sample job description of a restaurant
manager.
 This is "a written statement of the minimum standards that
must be met by the applicant for a particular job" (Payne-
Palacio and Theis, 2012). 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 (Payne-Palacio and
Theis, 2012).
 This is an outline of work to be accomplished by an
employee with stated procedures and time requirements for
his or her duties (Payne-Palacio and Theis, 2012). Tasks
should be broken down into an organized plan with
consideration given to timing and sequence of operations
(Payne-Palacio and Theis, 2012). Work schedules are usually
given to employees once hired and training has started.