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Catering: Set-up, Service and Clean-up

The big day has arrived
• This is when the catering team finally puts the itinerary to use. • It's time to load up all the equipment, supplies and foodstuffs. • Working from an extensive packing list, the crew loads vans and trucks with all the supplies.

The big day has arrived
• Nothing goes unchecked - the crew accounts for every linen, glass, chafing dish, tray, pot, pan and silver piece on the packing list. They even itemize small items like aluminum foil, saran wrap and garbage bags.

when everything else is on board. they load the food. china and serving pieces. .The big day has arrived • The crew loads the heavy stuff first -ovens. fryers and hot boxes -followed by tables. glassware. pots and pans. • Finally.


• The catering crew transports the supplies to the event site and unloads it all. The Set-up . • If the site has cooking facilities. • Then they set up the tables and chairs. pans. etc. serving dishes. the crew unloads the cooking equipment (pots. according to the precise floor plan.) and food right away.

the musicians know where to set up their instruments. Thanks to the detailed plan. and so on.Typically. the florist knows where to place arrangements. the client services representative or coordinator that planned the event manages all the setup work. The Set-up . floor-plan and layout come in handy. This is where the detailed schedule.

the crew will set up stations with serving platters and chafing dishes around the event. . • The kitchen staff cooks and prepares the food and buffet attendants and runners keep the stations stocked.The Set-up • If the caterer is serving the food buffet style.

For example the staffing needs are: • 1 Coordinator per event • 1 Supervisor per event • 1 Waiter per 30 .The Service • Different functions call for different types of service.50 people .

The Service • 1 Steward per 100 people • 1 Buffet Attendant per buffet / station • 1 Runner per buffet / station • 1 Bartender per 75 people • 1 Kitchen Manager per buffet station .

break down all the equipment and tables and pack it all up to go back to the catering premises.The Clean-up • After the function is over. • The crew breaks out the original packing list to make sure they account for everything. it's time to clean everything. .

than they found it. . • The caterer's goal is to leave the space as clean -. the team has to execute the clean-up meticulously.The Clean-up • As with every other stage of the function.if not cleaner.

silver and dishes and wraps them for storage. • They identify and clean all rented supplies.The Clean-up • The team washes supplies such as glassware. . and return them to the rental agency.


Operations • A term used by a caterer to describe the task of implementing and executing the daily elements of a catering plan .

FRONT OF THE HOUSE • The guest service activities are extremely visible to the guest. • Guest service is the major focus and receives the full attention in the front of the house • The type of service provided depends on the catering event .

purchasing. storing. BACK OF THE HOUSE It includes hands on logistical tasks such as handling deliveries.The physical activities Activities are not generally witnessed by the customer. preparing and transporting food and using sanitation procedure .

purchasing. storing.The physical activities It includes hands on logistical tasks such as handling deliveries. preparing and transporting food and using sanitation procedure The mechanical activities – It revolve around the equipment .

The financial activities – It involve back of the house management techniques which lead to accomplishing predetermined profit objectives by controlling food and labor cost .

Operational Tasks• An identified activity that must be executed in order to accomplish an objective • It is a direct function of the type of catering event being implemented • It also depends on the customer and the foods being prepared .

Operational Activities • includes recipe research. defining customer service issues. preparation. recipe development. transportation and clean up . scheduling production.

and item popularity and mix .Menu development• The process of defining the function of a menu such as forecasting. pricing strategies.

to storage. from receiving. to production.FLOW OF FOOD • This concept refers to the order in which food will travel through a catering operation. • This knowledge will help a caterer effectively coordinate many numerous operational tasks that must be performed to create a finish product. and finally to service. to preparation. .

.RECIPE • A specific plan or formula used to describe the preparation of a certain food.

STANDARDIZED RCIPE • a. exact yield. • This food will deliver a consistent quality. The SOP communicates how to use exact ingredients to prepare a certain food. and portion size each time it is produced .

employee shill level. prevent food borne illness. and to achieve financial objectives. control quality. and caterer’s need. kitchen layout and equipment. . control cost. It implies a fit between the recipe.Caterers use standardized recipes to ensure product consistency. consumer needs.

• A process of creating new recipe as in response t changing customer trends and tastes NEW RECIPES • it should be prepared at least six times and field tested before being introduce into the market RECIPE DEVELOPMENT .

prepared from a new recipe. to an unbiased sampler to ascertain its fit in the caterer’s menu mix FIELD TESTING DISCOVERY • Creative food ideas can be discovered while dinning in restaurants or attending catering functions .• a procedure of serving food.

SIGNATURE RECIPES A recipe that has been adjusted to be unique to a specific caterer Base Recipe • A standardized recipe changed by adding additional ingredients to create another menu item to complement the menu mix. .

RECIPE ADJUSTMENT • It is necessary for a caterer to adjust standardized recipes .Base Recipe • A standardized recipe changed by adding additional ingredients to create another menu item to complement the menu mix.

Divide the desired yield by the known yield to obtain the conversion factor. • Remember: New yield divided by old yield = conversion factor (CF) . Begin with the known yield of the standardized recipe.Yield adjustment using a conversion factor • STEP 1.

Multiply each ingredient in the original recipe by the conversion factor. Multiply the original total weight of ingredients by the conversion factor (CF) .  STEP 4. Convert ingredients. STEP 2. if possible  STEP 3.

CONVENIENCE FOOD • Manufactured or processed by a principal and delivered to the cater in a ready-to-eat or ready-to-cook form BRANDED MENU ITEMS • Food items produced by a principal. backed by its name to a consistent level of quality .


Plate presentation • The arrangement of god tasting food and its colorful and attractive display on the serving plate .


SCHEDULING• It balances the number of employees required for an event • The menu becomes a management tool in production scheduling by answering the following questions –How quickly must the food be prepared –What ability does the staff have to get the food out • How long does it take to prepare each item? .

STAFFING • it is the caterer’s task of identifying a suitable number of employees required for the event .

Employee Skill levels .

.Work Production Schedule • A communication tool used to guide the appropriate behavior of the caterer’s staff in the execution of tasks Employee Work Schedule • the catering management task of assigning tasks to be completed by the employees predicated on the production schedule and event plan.

Use attachments to their fullest advantage. recipes. and ingredients. –Let the equipment do the work. utensils. This includes equipment. . • Become familiar with the recipe or instructions.FOOD PRODUCTION TIPS • Get everything assembled before production begins-mise en place.

Measure using large containers. for example instead of 4 cups. 1 quart. – Use scales for measuring ingredients instead of volume measures to be more accurate.– Save the time by using the correct tools. .

and labor. it will stay warm longer. –Cook food in serving pans when possible. . and it will save pans. first grease the measuring cup. washing. –Arrange working materials so there is no break in movement or waste in motion. The food will be more attractive when served.–To measure or the other sticky substances.

– Grind raisins before putting them in sweet roll dough or cookies. – Raisins coated with melted shortening will go through the grinder after grinding .

–Put several slices of dry bread through the grinder after grinding food. It will be easier to clean –Place soiled pans. This will help loose baked-on food and promote easier cleaning . especially those having baked-on cheese of spaghetti. into the stack streamer for five to ten minutes.

have a pan ready in which to drop the shells . such as those salad or a mixer – To grate or cube cheddar cheese place into plastic bags and freeze.– Turn a stool upside down to hold bottom bowls. – When opening eggs.

its hard cooked –Do not over-mix meat mixtures –Meat brown more quickly if the salt is not added at first .–Break egg into a small funnel to separate the egg whites from the yolk –If a whole egg spin like a top.

it is had-cooked. Over m-mixing toughens the product. .– If a whole egg ill spin like a top. – Do not over-mix meat mixture.

Cover with axed paper and place a second 18”x26” baking pan on top. Handle small batches and keep food out of the danger zone.–Meats brown more quickly if the salt is not added at first. Push gently to flatten meat patties. your second pan is ready for filling. . –Portion ground meat with a scoop on an 18”x26” baking pan. Salt draws the juices which prevents browning.

– Freeze bread if it is to be held over one day.– Refrigerated storage of bread quickens the stalling process. . – Freezing will not restore freshness to state bread.

sanitized damp towel on the bottom of a flat pan.• Whip butter before spreading. • Sandwiches made before serving time may be kept palatable by placing a clean. . It will spread faster and easier and it offers better flavor than when melted. Cover the top layer with damp towel. stacking he sandwiches carefully. Cover each layer with waxed paper.

chill the bowl. Butter adds flavor and palatability. Should the cream seem too thin to whip. The cream will whip in half the time. It may be used in all sandwiches except hoagies and barbeques. place the chilled dish in a pan of hot water and then whip.  When whipping cream or dry milk. . and cream. beater.

• When using flavored gelatin for molded salads or desserts. Salad dressing added before service will cause the salad to wilt and become unattractive • Always keep salads refrigerated and serve them on well chilled bowl plates. Hasten the congealing. use ice water to make up the total amount of liquid. heat only enough liquid to dissolve the gelatin. • Add salad dressing to salad immediately before serving. .

Do not allow them to stand in this solution as softening occurs.• When chopping apples the first step is to use the corer and sectioner. • Banana chunks dipped in anti-oxidant and rolled in peanuts makes an attractive dessert. dip into an anti-oxidant or citrus fruit juice. then chop. • To prevent browning of apples or bananas. .

freeze if first.• To chop onions without crying. butter. salt. put in hot water for 5 minutes. pepper. . • To chop parsley. • Time is saved in skinning onion by slicing off root and top ends and quartering the onions before skinning them. and a dash of nutmeg. • Season green beans with chopped chives. • Cut potatoes into serving size when eyeing to handle each potato only once. Cut into quarters to chop.

Planning .

PLANNING: The Basic Catering Management Function • Planning is the first of the seven catering management functions. but a well-formulated plan will serve the caterer well • There should be a sub plan . Formulating a plan is a beginning point to the successful execution of a catering event. • Planning can be very hectic at times.

Planning Provides Guidance – The plan is a blueprint (It becomes the outline for the event) – A plan provides guidance and it established direction for the catering team – A plan identifies each course of action required to accomplish predetermined objectives .

Planning Provides Guidance – A plan is used to general strategies to execute the elements of the plan • What if scenarios. .the caterer’s plan should include provisions for anticipated or unexpected problems.

• At the initial meeting discussion with key staff members focuses on generating event-specific guidelines or objectives for the event.Getting Ready to Plan • Once the proposal has been accepted the caterer begins the creation of an eventspecific plan. .

• “The Longer the length of time between booking the event and its implementation date.” . the better opportunity a caterer has to create a detailed plan.


The required element that must be identified before any plan:
• • • • • Budget Menu Location Number of guest Labor

Two required objectives caterer must established for all events:
• Financial Objectives • Customer-satisfaction objectives

– In each event it has its own budget that reflects the needs of the client – It is tactical, single-event, management tool used to explain how resources will be acquired (revenue, or gross sales), and how these will be consumed in the operation of The business (expenses) to arrive at a predetermine profit in a specific event

– Budget also functions a financial plan – The budget plan will provide answer to help design the blueprint of the catering plan to execute the function – The Budget id broken down into departmental plans • e.g. The kitchen managers will submit a budget detailing the number of hours of hours consumed in the production, transportation, serving and clean-up tasks


staff skills. presentation and service style and kitchen production capabilities. cost of labor. . profit margins. seasonal availability of food. nutritional needs of the clients.MENU • It is the single most important factor contained in the overall catering plan. • Caterers construct menus with special attention to satisfying perceived client needs. quality and relative cost of food.


the price and dishes are individually priced specializing in the food of the country .KINDS OF MENUS – Special party menu.this is a set menu of a compete meal at a set price – A La Carte. – Ethnic menu.this is a menu wherein all dishes are priced individually.these menu are menu offered during banquets and parties of all kinds – Table d’hote.

• It advantages of standardized menu is that it helps the simplification of inventory. a limited menu based on the skill level of the staff and the lay-out of the kitchen .Standardized Menu • A caterer can use standard menu format to penetrate low-end market niche.

working on a tight budget.Standardized Menu • Its disadvantages are that there is a possible lack of creativity. Master Menu • It permits the client to create their own menu based on their budget .

• The one that changes every day for certain period • The menus in which are compiled to cover a given period of time. • They give grater efficiency in time and labor Cyclical Menu Static Menu • The one that offers the same dishes every day .

• Special dishes for certain days or a time of the year should be considered. which are better offered in hot weather and are suitable in cold weather.4. .The Season of the year • There are certain dishes. • Foods in season should be included in the menu as they are in abundant supply. Of good quality and of reasonable price.

5. Time of the day
• Time/Day/Season

Types of Meals

– An institutional meal plan based on lighter

Mediterranean breakfast traditions
– Breakfast menu can be compiled from foods such as:
• Fruit or Fruit Juices • Main Dishes (protein source): eggs, fish, meat (hot or cold) • Butter or cereal • Beverage

Breakfast – May be table d’hote or a la carte – A continental breakfast does not include any cooked dish. Chocolate or Milk . Coffee. Breakfast rolls and toast • By\utter and Marmalade. Brioche. • Fresh Orange or Grape Juice • A basket of Croissant. Jam or Honey • Tea.

. sandwiches and may also include heavier choices of noodles and pasta. – It is generally informal. though the service may be elegant with more delicate table appointments used.Merienda – It may be a simple beverage and slices of bread or an elaborate choice of cakes.

Coffee .Merienda – The food may be offered on a tray or displayed buffet-style depending upon the generosity and intentions of the host. – Some groups use coffee as an occasion for meetings. yet informal in nature – Women usually make up the guest list since this takes place on weekday mornings. – It also known as morning affair.

sandwiches.Coffee – The menu is like a merienda: a few quick breads. Alcoholic drinks are never served at coffees . – Beverages like coffee. tea. wide choices of cakes. juices and chocolate drink may be offered. pastries or light dishes.

and 3 p.m – Brucnhes are casual affarirs that are almpst always served buffet style in an easy. A combination of breakfast and lunch. usually eaten sometime between 11 a. colorful setting.m. .Brunch – It is an American tradition rooted in the extravagant New Orleans entertaining and late 1800’s – Late morning meal between the typical time for breakfast and lunch.

shrimps or chicken. vegetables.Planning a Brunch – Several kinds of fruits. . and juices in fresh forms are preferred – Eggs are prepared in different styles – Meat dishes may include ham. chicken livers. bacon or sausage. fish. may include lunch on meats and cheese. pork or lamb chops. crab.

• Champagne is a popular brunch drink. breads. May include tea and cocoa.Planning a Brunch • Grains include rice. toasts and crepes • Plenty of hot coffee. pastries. . pancakes.

Luncheon – It is a midday meal that cans either be formal or informal. replacing the light meal called supper. – English-speaking countries during the eighteenth century what was originally called "dinner"— a word still sometimes used to mean a noontime meal in the British Isles. which was delayed by the upper class to midnight . buffet-style or sit-down. and in parts of the United States. Canada and Australia— was moved by stages later in the day and came in the course of the nineteenth century to be eaten at night.

Luncheons – Casual luncjheson last about one and a half hours while more formal ones last two or more hours. three or four courses are usually offered – Almost all food are suitable for luncheons . – In a special party luncheon menu is requires.

Tea – It started in the early 19th century by Sanna. . – Teatime is an opportunity to entertain with graciousness and flair without the enormous effort of a dinner party. the Duchess of Bedford – It is a ritual considered British but has become a custom in many parts of the world.

particularly on Sunday afternoons. fresh and crisp. a wider selection of food items is offered . rich and sweet served in that order – For more elaborate and festive tea.Tea – Teas held on a weekend. – Food served at teatime should include something hot and tangy.

clotted cream and jam — see cream tea) and usually cakes and pastries (such as Battenburg. and smoked salmon). fruit cake or Victoria sponge). – A loose tea would be served in a teapot with milk and sugar. ham.Tea – Cream cakes or hot sausages are included. scones (with butter. The food would be often served in a tiered stand . egg and cress. This would be accompanied by various sandwiches (customarily cucumber.

• TO MAKE: combining two parts whole milk with one part whipping (heavy) cream .• Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours.

clotted cream. and jam. Devonshire tea or Cornish cream tea is tea taken with a combination of scones. and perhaps upper class. afternoon snack . In the United States.• A cream tea. it is promoted as a typically English.

Window cake) is a light sponge cake which. when sliced. when cut in cross section. the characteristic checks are exposed to view . The cake is covered in marzipan and.• Battenberg cake (Battenburg cake. displays a distinctive two-by-two check pattern alternately coloured pink and yellow.

with the richest versions (possibly iced and decorated) often being used in the celebration of weddings and Christmas • Sponge cake is a cake based on wheat flour. spices and nuts that may be soaked in brandy or rum. sugar.• Fruitcake is a cake made of dried fruits and optionally candied fruit. baking powder and eggs .

– Cups and punches are suited for service and should be well garnished since their visual appeal greatly affect its popularity .Cocktails – Cocktail pasties are stand-up affairs that make use of the buffet style of service. – Assorted array of finger foods are laid on the table while cocktails may be served on the same table.

cold. . piquant or rich but not sweet.Cocktails – Drinks are serves by foodservice attendants circulating with trays to prevent a crowd from forming at a service point and to allow a discreet control over amount consumed. – Finger foods are offered – Smorgasbord at a large party – The food can be hot. salty.

– Cocktail parties begin at 5 pm. Reception – Receptions honor a person or an occasion.Cocktails – The food choice should counteract the effect of alcohol in an empty stomach. .

• Dessert offered during formal dinners are usually ice cream. nuts or fruit puree. mouse possibly garnished with chocolate shavings. • Small flat and crisp cookies are passed .Dessert • Champagne is usually the dessert wine.

• Following the dessert is fruit course. which is never listed on the menu card. mints or candied fruit are passed. • A compote is served on a flat dish or a shallow bowl • Tropical fruits in season are the usual choices • No wine is served .Fruit • Candy (chocolate.

Brandy and other liqueurs often follow . ballet or theater performance in a casual way. salads and light desserts are offered buffet style.Supper – Supper provides an opportunity to entertain friends after a concert. – Coffee may be served after meal. – The menu is simple and foods is informally presented and served – Casseroles.

Common preparation of a compote is a cooked dish of fresh or dried fruits.Compote is used in a number of cultures to define different dishes. simmered whole or in pieces in a sugar syrup .

Informal Dinner – It is a free-wheeling get-together noted for its relaxed atmosphere – The style of service and menu are simple – Menu Course varies from four to two items .

Informal Dinner – Main dish. salad and cheese and dessert or appetizer and dessert may be served – Hearty one-dish entrée such as stews and casseroles are popular followed by a simple dessert of fruit. cake or ice cream. .

. either a seafood dish after the soup or salad course after the meat. meat and dessert.Semi-formal Dinner – It is a more elegant way of evening entertaining – The usual dinner has three courses: soup. – A more elaborate meal would add a fourth course.

Formal Dinner – It begins as early as 8 pm or as late as 9:30 pm. elaborate and festive occasion where more courses are offered and better trained servers are expected. The meal is served 30 minutes after the hour stated on the invitation – Formal dinners are elegant. – It is actually a show of wealth in the part f the host/hostess .

Appetizer • Usually seafood such as oyster. clams. or shrimp • The first course should be heavier than a cocktail .

clear soup served in a soup plate . • In a warm climate. • Sherry is served with this course. jellied soups served in cups are preferred. .Soup • The soup is almost always hot.

fish is preferably served cold. while Burgundy is suggested for games. • The dinner wines. • The main course is elaborate. cooked fish is served with an appropriate sauce. Fish Meat . rich and heavy.• If hot soup is served. if cold soup is served. Claret is served with meats. reflecting the meat it compliments. is heavy and robust.

or cold Virginia ham with salad greens. is not usual tossed salads. pate de foi gras on endives. . which follows the main course.Salad • The salad. • No wine is served with the salad course because the vinaigrette that accompanies most salad will make the taste of the wine sour. It can be hot or chilled asparagus spears.

• The staff should also be equipped with basic knowledge in food selection and resource management. .The capabilities of the kitchen staff • The kitchen staff should be trained to cope with simple as well as complicated dishes.

. • Cooking methods should be considered to overloading of certain pieces of equipment or certain areas in the kitchen.The size of the kitchen and the available equipment • The caterer should be aware of certain deficiencies. which will somehow make a food production difficult.

The capabilities or serving staff • The ability of the people who serve and come in contact with customers should be considered. • The foodservice staff should be trained to carry out professional service that creates an impression of the catering establishment they belong .

the caterer cannot consider including high cost ingredients. Consider cheap materials without sacrificing the quality of dishes being offered • A 40 % food cost percentage is agreeable .Menu Price • To produce a meal at a modest price.

doctors attending a seminar workshop . victory party.g.Type of Customer • Choices of dishes are affected by the type of customer • E.

• Available should be checked before buying • Storage facilities should be considered • The caterer should attend to special request of customers checking the availability of the item. of good quality and at a reasonable price. .Supplies • Foods in season are usually included since they come in plentiful amounts.

Balance • • • • • • • • Repetition of ingredients Repetition of color Repetition of word Overall balance of menu Textures of courses Seasoning Sauces Food values .

Color • Consider in the food presentation the sensible use of color which adds eyeappeal to a dish Wording of Menus • Written menu should be prepared with regard to the customers to be fed and the language to be used should be easily understood • Check the spelling • Meal pattern should be followed .


Fruit Juices Main Dish (protein) Bread or Cereal (Carbohydrate Source) Beverage (Coffee.BREAKFAST • • • • Fruit. Chocolate or Milk) .

LUNCH/SUPPER • • • • • • • • Soup Main dish Side Dish Vegetable dish Noodle Dish Rice/Bread/Potato Dessert Beverage .

LUNCH/DINNER • • • • • • • • Appetizer Soup Salad Side dish (white meat) Main dish (white Meat Rice /Bread Dessert Beverage .

BREAKFAST MENU • It is usual to offer three courses • A continental breakfast does not include cooked dishes: rolls and butter. toast. croissant. . preserves. tea or coffee.

meat • Soup: consommé with simple garnish • Pasta . fish . light salads with vegetable.• • • • • • • LUNCHEON MENU Fruit cocktails Fruit Fruit Juices Shellfish Shellfish cocktails Smoked fish or meat Hors d’ oeuvres : assorted or simple items.

grilled. Usually steamed. poached.• Eggs: when served for a luncheon menu egg dishes are usually garnished • Fish: nearly all kinds of fish can be served without complicated garnishes. deep or shallow fried • Main courses • Roasts • Grills .

flans.• • • • Cold buffet Vegetable Potatoes Sweets – Steamed puddings – Fruit (stewed. pies and fritters) – Egg custard sweet – Charlottes. profiteroles – Pastries . fools. salad.

Fresh Fruit of all kinds and nuts Coffee or tea .• • • • Savories Cheese Dessert.

herb) TEA MENUS . lemon curd • Small pastries. egg. China. tomato. ham. assorted gateaux • Fruit Salads and cream • Tea ( Indian.• Sandwiches (smoked salmon. tongue. honey. cucumber) made with white bread or brown bread • Bread and Butter • Scones with Clotted cream • Jams. Russian fruit.

gateaux • Various sundaes • Tea . toasted tea-cakes. scones. poached. tae cakes. scones. roast poultry • Cold meat and salad • Assorted pastries. fries and omelet) • Fried fish.• Assorted sandwiches • Buttered buns. assorted bread and butter. crumpets • Egg (boiled. waffles. grilled meat. scotch pancakes. various jams.

snails shrimp. foie gras • Smoked • Hors d’ oeuvres • Salads • Soup .DINNER MENU • Cocktail: fruit and shellfish • Fruit • Delicacies: caviar. prawns. Oyster.

• • • • • • • Fish Main courses Roast Grills Vegetables Potatoes Sorbet .

pancake) – Iced soufflés. mousse – Petit fours • • • • Coffee or tea Savory Cheese Dessert . terrine • Vegetarian dishes • Sweet – Light sweets(soufflés.• Cold dish: aspic.


.WHAT IS PORTION CONTROL? • Portion control means determining the proper size or quantity of food to be served for each customer and ensuring that this is designated amount is actually served to the guests. • Portion control is also the method of ensuring that the correct number of servings is acquired from a standardized recipe.


spaghetti. Ex.Individual portions are determined by weighing either ingredients or the final product.FIVE WAYS OF PORTIONING FOOD • BY WEIGHT .bone or tenderloin . steaks such as porter house. T. The portioning equipment used is the weighing scale. pasta for macaroni. Fish steak for grilling.

bone or tenderloin . Fish steak for grilling.Involves setting the number of pieces of the product per serving. This can be provided that the ingredients in a recipe are uniform and large enough to separately count. steaks such as porter house. Ex. spaghetti. pasta for macaroni.FIVE WAYS OF PORTIONING FOOD • BY COUNT . T.

liquid and soft formable products. Ladles. such as soups. mashed potato. .FIVE WAYS OF PORTIONING FOOD • BY VOLUME . ice cream. semi.Used for liquid. scoops. syrups and cereals. spoons and cups can be used for this purpose.

FIVE WAYS OF PORTIONING FOOD  BY EQUAL PORTIONS . Lasagna divided into 12 squares . Ex. The area is then divided equally according to the number of serving portions specified by the recipe.This applies to products that yield more than one serving and is prepared in a standard container. Cake divided into 8 equal pcs.

FIVE WAYS OF PORTIONING FOOD • BY PORTION FILL . 14 oz. This means that a portion size is the amount necessary to fill up the necessary serving ware. cup of custard or pudding . Ex.This applies to products that are portioned in individual serving containers.

200 grams 50-75 grams 115.100 grams 75.100 grams 175.100 grams 100.TYPICAL PORTION SIZES IN ONE FULL MEAL • • • • • • • • • APPETIZER SALAD SOUP CEREAL VEGETABLE ENTRÉE BREAD AND BUTTER DESSERT BEVERAGE 75.200 grams 100.200 grams .115 grams 50.150 grams 115.

*STANDARDIZED RECIPE* The procedures to be used for consistently preparing and serving a given menu item. .

2. Simmer at 180 F until done. 3. and sauté the garlic. Season to taste and serve. salted water. Canned crush tomatoes 3 lbs. ends trimmed. In a sauté pan. White chicken stock. Heat the butter. place the fresh beans in boiling. Fresh green beans. Add the green beans and chicken stock to the tomatoes PREPARATION PROCEDURE COOKING TIME AND TEMPERATURE 4. melted 8 cloves Garlic. . peeled and minced 1 lb. Butter. and cut in half 1 lb. PORTION SIZE YIELD INGREDIENTS QUANTITY METHOD OF PREPARATION 1. or hold at 135 F or above. wash. In a saucepan.GREEN BEANS IN GARLIC SAUCE Yield: 10 servings INGREDIENTS 3 oz. to taste PRODUCT NAME Serving size: 4 oz. heated to a boil Salt and freshly ground black pepper. Add the crushed tomatoes and sauté for minutes.

2. place the fresh beans in boiling. to taste Serving size: 4 oz. ends trimmed. peeled and minced Canned crush tomatoes Fresh green beans. wash. Add the green beans and chicken stock to the tomatoes 4. Add the crushed tomatoes and sauté for minutes. 3 lbs. and sauté the garlic. In a sauté pan. METHOD OF PREPARATION 1. melted Garlic. 1 pt. and cut in half White chicken stock. 8 cloves 1 lb. . or hold at 135 F or above. Heat the butter. heated to a boil Salt and freshly ground black pepper.GREEN BEANS IN GARLIC SAUCE Yield: 10 servings INGREDIENTS 3 oz. In a saucepan. Simmer at 180 F until done. Season to taste and serve. 3. salted water. Butter.

*PURCHASING* the process of ordering goods for use in hospitality facility .

Primary Objectives
• To ensure the availability of suitable materials for preparing food or beverage products and for related uses

The Five R’s to be observed in purchasing
1. Buying the right quality • Items purchased must meet the desired specifications of the end users, otherwise it can not produce the desired product quality • Specifications must be described in detail in the purchase request and/or market list.

Information include:
• • • • • • • Quality Color Texture Yield Size Weight Count factors of each item

bottles. cans and box – Some are dried and frozen – They are ordered infrequently and in larger quantities because they have longer shelf life than perishables . bags. Typically come in jars.foods that are keep for extended periods before spoiling. fruit and vegetables • NON-PERISHABLE.foods that kept only for only short periods of time before they begin to lose their quality Foods that are typically fresh including fish. meat.• PERISHABLE.

Buying the right quantity • Anticipated price increase or food storage • Usually base purchase on the par stock requirements • The number of people to be served in a given period • Sales history • Portion sizes .The Five R’s to be observed in purchasing 2.

The Five R’s to be observed in purchasing 3. Buying at the right price • Items must be purchased at the lowest possible price .

Buying from the right source • Possible sources are: • Wholesale supply houses • Local farmers and producers • Retail stores • Manufacturers • Markets .The Five R’s to be observed in purchasing 4.

Buying at the right time • Buying foods in season should be also be considered since they are usually cheaper and better quality than when they are out of season .The Five R’s to be observed in purchasing 5.

• Approval of purchase and awarding of bids shall be done by the Purchasing manager . • No unbudgeted purchases will be allowed unless fully justified.Purchasing Policies • No purchases can be take place without a duly approved purchase request for nonfood items and market or grocery list for perishable items. • Purchase shall resort to canvassing of prices before making orders.

Purchasing Policies • A purchase order (PO) shall be prepared upon awarding of bid and shall be issued in to the winning bidder. all purchases should be pre-planned. • Purchasing office must keep a file of suppliers information sheet for future reference . • As a general practice.