Republic of the Philippines

SORSOGON STATE UNIVERSITY

Bachelor of Technical Vocational Teacher Education
Sorsogon City, Sorsogon

TABLE OF CONTENTS

Cover page .......................................................... ........................................................ i

Portfolio Declaration ................................................................................................... iii
Autographical Essay............................................ ........................................................ iv
Acknowledgement............................................. .......................................................... v
Registration Form................................................ ........................................................ vi
Table of Contents................................................ ......................................................... vii
Course Outline/Description.................................. ....................................................... viii
Accomplishment Report....................................... ........................................................x
Presentation of Outputs................................................. ...............................................1
•Output in Introduction to Food Service Organization .......................... 2
• Output in History of Food Service Organization ................................. 3
•Output in Types of Food Service Organization .................................. 4
•Output in Food Service as a System .................................................. 6
•Output in Food Service System ........................................................ 8
•Output in Organizational Structure .................................................... 10
• Breakfast/Lunch/ Supper Menu ....................................................... 11
•Output in Tools of Management ........................................................ 12
•Job Description for Food Attendant .................................................. 14
•Output in Factors to Consider in Menu Planning ............................... 15
•Output about Types of Menu ............................................................. 17
•Output in Management Function ...................................................... 19
•Categories of Menu ......................................................................... 20

Reflection papers in the different topics

 Steps in Menu Planning ........................................................ 21
 Rules in Menu Planning.......................................................... 22
 Goals of Meal Management................................................... 23
 Format in Menu Planning........................................................ 24
 Evaluation in Menu Planning ................................................. 25
 Table Manners and Etiquettes................................................. 26
 Recipe Form ........................................................................... 27
 Recipe Standardization .......................................................... 28
 Function of Management....................................................... 29
 Job Description...................................................................... 30
 Menu Planning....................................................................... 31
 Ten Commandments of Menu Planning................................ 32

Appendices................................................................................................................. 33
• PowerPoint Presentation.................................................. ........................... 34
• Written Report .................................................. .......................................... 37
• Lesson Plan .................................................. ............................................. 39
• Final Performance (w/ AR)........................... .............................................. 45
• Documentation .................................................. ........................................ 46
•Menu Card (Groupings) .............................................................................. 47
• Menu Card (Individual) .................................................. ........................... 48
• Standard Recipe Form .................................................. ........................... 53
• Action Recipe Form .................................................. ............................... 54
• Narrative Recipe Form .................................................. ........................... 55
• Recipe Standardization Quiz .................................................. .................. 56
• Recipe Standardization Assignment .................................................. ....... 57
• Conversation Quiz ..................................................................................... 58