Mendoza, Alexis L.

Elizabeth Fernando
BBTLEDIA 2-1 Family and Consumer Life Skills
Activity/Assessment 4

1. Answer the following questions:

• How important is the Food Service Industry in a country’s growing economy?
- Food is one of the necessity a human being needs in order to survive and flourish alongside
water. Just like how we need food in order to persist and prosper, food industry is a must
in a country’s growing economy. The food service and catering industry contributes
significantly to the economy and has an impact on society. Profitable ventures contribute
to the local and national economies. Businesses pay taxes to the government, which then
allows the government to fund community services. “The Philippines’ rapidly growing
food and beverage (F&B) industry is one of the biggest contributors to the nation’s
economy making up about half of its manufacturing sector and contributing about 23-24
percent of the country’s GDP.” (South-East Asia IPR SME Helpdesk, 2018)

• Why is it important to keep up with the latest food service trends?

- It is critical for food service ventures to stay up to date on the latest food service trends,
as this ensures that a particular venture remains relevant in the market. It is also critical to
stay informed because it helps a restaurant or fast-food chain retain old customers and
attract new ones.

• What are the benefits that can be gained from implementing good workplace housekeeping?
Give at least 3 and explain each.
- Benefits of good workplace housekeeping:
▪ Eliminates accidents and fire hazards – since a good workplace means an
environment free of mess, it is easier to prevent if not eliminate accidents and
hazards.
▪ Improves productivity and quality – studies show that a clean work
environment can boost the employees’ productivity and efficiency. Also, if
equipment is present, it means keeping it in good form and in a well-functioning
condition thus, quality of work is absolute.
▪ Reflects an image of a well-run, successful organization – certainly, a good
workplace environment reflects the imagine of an organization. It must simply
mean that a company values not only its vending but its employees’ well-being.

2. Identification. Write your answer before the number.

Healthy or asymptomatic 1. Active carriers who do not present signs or symptoms of disease
carriers despite being infected.
2. The statement of food and beverage items available or provided
Menu
by various food establishments.
3. An arrangement designed to keep all the necessary equipment
Kitchen work center
and ingredients in place – allowing an orderly flow of activities.
 4. An organism that harbors a specific infectious agent without
Carrier discernable clinical disease and, thereby serves as a potential
source of infection.
5. Described as the most frequently used area in the kitchen and
Sink or clean up center
should be central to other major centers you plan.
6. It refers to an advance plan of a dietary pattern over a given
Menu planning
period of time.
7. The largest and most recognizable form of food service
Commercial
operation.
Proper food handling 8. The safety guidelines that must be accomplished during the
practices whole preparation and consumption process.
9. A person who harbors and transmits an infectious agent for an
Chronic carriers
indefinite period of time.
10. An illness caused by the ingestion of food, contaminated by
Food borne disease
microorganisms and toxicants.

References
South-East Asia IPR SME Helpdesk. (2018, May 11). IP Protection in the Philippines’ Food and
Beverage Industry. Retrieved from Asean Briefing: https://www.aseanbriefing.com/news/ip-
protection-philippines-food-beverage-industry/