FOOD SERVICE

MANAGEMENT
Presented by: Nalyn E. Batis
BTLED-IA 1C
At the end of the lesson, the BTLED-IA 1C students are expected
to do the following:

Identify the food service management

Value the importance of being a service manager
Perform the basic principles of food service management
Foodservice management comes with a host of
responsibilities that revolve around running the
daily operations of the food establishment. 
Basic Principles of Food Service
Management

–Food safety –
–Value
–Cost control
–Laws and regulations
Essential Duties And
Responsibilities Of A
Food Service Manager
Managing The Restaurant Staff
Employee management is one of the
most important duties of a food
service manager. It is his duty to see
where there is a need for more
resources in the restaurant. 
Managing Inventory, Ordering Supplies, And
Checking Equipment Regularly
He should also ensure that no item is over
purchased that has the potential of 
generating unnecessary kitchen waste,
which will increase the overall expense of
the restaurant exponentially. 
Supervising The Food Preparation and Overall
Presentation of  Food
A food service manager is responsible for all
the dishes that go out of the kitchen, and
hence it is one of his major responsibilities to
monitor the food preparation and
presentation. 
Ensuring That Food Safety Standards And
Regulations Are Maintained
In order to ensure that your restaurant business goes
on unhindered, it becomes more than imperative for
you to check if all your restaurant staff is following the
food and safety regulations laid down by the food
authority of the country.
Scheduling The Staff
Staff scheduling is an art that
not all food service manager is
able to master.
Maintaining Budget And Payrolls Effectively

The restaurant owner allocates budget for the

various sections of the restaurant. And it then
becomes the responsibility of the foodservice
manager to ensure that the budget is not
exceeded.
Maintaining The Customer Service
Standards
It is imperative for restaurants to ensure
that the restaurant staff is trained to
deliver the optimum level of customer
service.