MODULE 1:

SUBJECT CODE: FSM 7

SUBJECT TITLE:
TIME FRAME:
I. Module Title:
II. Module Description:
This module covers skills, knowledge, and attitudes required to operate
cafeteria and catering services/operation.

As the first module of learning, this will help learners understand the
history and basic concept in cafeteria management. At the beginning, learners
will be taught of the basic vocabularies and terminologies used in the industry.
You will learn old and new words and their meaning in order to help you
understand the contexts of this module.

III. Expected Outcome/Objectives:

After completing the module, you should be able to :
1. Define basic concepts necessary to understanding the course.
2. Discuss the history of cafeteria and catering management.

IV. Pre-Test
Direction: Read and understand the questions below. Choose the letter of the
correct answer and write it on your answer sheet.

1.Which of the following affordable foods/meals cheap but nutritious to prepare?

a. Vegetarian Echilada bake c.pasta
b.Pasta with olive oil d.tomato Spaghetti
2.What is the other name for plate service?
a. French Service c. American Service
b.Family Style Service d.Russian Style Service
3.Among the food service system which one is the most common of all the
system in the food service ?
a. Conventional Food Service System
b.Assembly-Service food Service System
c.Centralized(Commisary) Food Service system
d.Ready-Preapred Food Service System
4. What do you call the vessels or serving dishes and accessories,which one are
made usually of silver that are hallow or concave?
a. Tableware c. hollowware
 b.flatware d.dinnerware
5. What do you call the part of the food service industry, and involves the
planning and organization of food and beverage service for various types of
events?
a.Catering Management c. Food industry
b.Oriental Buffet d.International Buffet
6.Which of the following is not included as cooking terms?
a.Custard cup b. funnel c.blender d.Tea pot
7.What do you call the characteristics of food that is acceptable to consumers?
a.Food Variety Quality b.Food branding
c.food flavor d. food quality
8.What do you call the basic sauces made by thickening a brown with roux or
cornstarch?
a.Butter sauce b.brown sauce c.apple sauce d.chili sauce
9.What do you call a cone-shape kitchen tool with a tube at the point used to
transfer liquids or powder into narrow-necked containers to avoid spills?
a.Custard cup b. funnel c.blender d. Tea pot
10.What do you call the sharp tools made of metal,particularly knives,kitchen and
dining tools are used at the table for preparing,serving and eating food?
a.Cover b.cutlery c.flatware d.hallow ware

V.Lesson Content

Lesson 1:

Introduction

Cafeteria is a type of food service location in which there is little or no waiting staff table
service,weather a restaurant or within an institution such as a large office building or
school.catering is a business of providing food service at a remote site or site such as
hotel ,public house or other location.The lesson deals with the different tools and
equipment,terminology used,development and new trends of food service and
classification of foods.

Activity Sheet No.1.1

Direction: Search and define the following terms.
 1.Cafeteria
2.Catering Service/ management
3.Food service
4.Fast food
5.Menu

References:
1.Food and Beverage service Manual TVL-HE
2. Internet

Information Sheet No. 1.1

A Brief History Of Cafeterias And Cafeteria Management

Today, everyone knows what a cafeteria is. From the youngest school age child to
the oldest adult, it is a common word. In fact, everyone has eaten in one sometime
during his or her lifetime. Cafeterias and cafeteria management companies are, however,
a relatively novel concept in terms of centuries.
The Early Years
The first recorded company or institutionalized lunchroom only dates back to
around 1800. It was not a cafeteria since the workers in this Scottish mill owned by
Robert Owen supplied a place for his employees to sit down and eat the meal they had
brought from home. It was, however, the first of what became corporate eateries. In fact,
in places such as Canada and the United States, the later 1800s and early 1900s saw
many factories slowly including a type of lunchroom in their building. In fact, the
employees of the Bowery Savings Bank in New York did not have to bring their meals
from home. They were served by waitresses in a dining room as early as 1834.
Interestingly enough, the meal and the service was free.
The origins of the first cafeteria, however, are less clear. Historians disagree about the
first American instance. The three major contenders are:
1. 1891: The Ogontz Lunch Club for Women in Chicago but actually implemented in
1891 at the Kansas City YWCA
2. 1885: A New York Restaurant, the Exchange Buffet, introduced self-service
3. 1893: During the Chicago World’s Columbian Exposition, John Kruger Chicago
restaurateur called his place the Spanish word for coffee shop “cafeteria” using the self-
service menu and style to attract as many customers as possible
This style of eatery soon caught on. In 1905, they could be found across the
country as far as California. In Los Angeles, a woman by the name of Helen Mosher
opened her simple restaurant downtown. Here, people could pick their own food, place
it on trays and carry it back to their tables. As for company cafeterias – the first cafeteria
management companies were the owners themselves. The first known was American
firm to do so was the Plymouth Cordage Co. In 1902, this Plymouth, Massachusetts
Corporation not only managed their own employee cafeteria, they had built a structure
to house the kitchen, the cafeterias (2) and even a recreational facility. By 1905, this was
becoming common practice for companies as they moved away from sit-down dining.

BASIC CONCEPT
The cafeteria is where food is sold, purchased, and consumed at school. How food is
displayed, prepared and marketed, how the tables, chairs and food are arranged, and the
overall cleanliness and look of the cafeteria can impact what students chose to eat. At an age
where students are forming their dietary preferences and habits, the cafeteria has the ability to
promote healthy or unhealthy food habits, therefore it is important to make sure that the healthy
choice is always the easy choice
Food service industry is large and encompasses those places, institutions and
companies that are responsible for any food or beverage preparation outside the home.
These vary from expensive hotels and restaurants to less expensive outlets such as fast
food outlets, street food vendors, food services in canteens/cafeterias in schools,
colleges, universities, industries, offices etc.
Food service industry may also be referred to as ‘catering’ industry. Food service
management is the art of providing food and beverages aesthetically and scientifically
to a large number of people, in a satisfactory and cost effective way. It requires a
professional approach along with special skills, knowledge and vigilance at each and
every stage in food service operation.
Food service is the practice or business of making, transporting and serving
prepared foods. The purpose of food service is to supply palatable food prepared under
acceptable standards of sanitation, aesthetically served at specified cost.
Food service manager is the one who assumes responsibility for the management
and administration of a food service unit /department / organisation. Menu is a means
of communication by which the caterer/food service unit, whatever type it may be,
informs the customer/consumer what food items are being offered.

Acitivity Sheet No.2

Post-Test
Direction: