- the art and science

of planning,
preparing, cooking
and serving of quality
meals in large
quantities.
 Food
service provides
food and drinks to
people away from
home or in the
comfort of their
homes.
 Food and drinks-
(tangible items)
 Service-(intangible
item)
 Foodservices are
classified
according to their
objective
 1. Profit-oriented food service
Ex.
-nationality restaurants
-fast food eateries
-fine dining places
 2. Service-oriented food service

Ex.
- school canteen
- office cafeterias
- dining places in hospitals and transportation areas.
- carenderias
Asystem is an umbrella of
interdependent parts
working together for a
common goal. The
interdependent parts of a
system are known as
subsystems.
 1. Operation subsystem- is composed of
people with primary functions and the
activities of the operation.
 2. Management subsystem- is consists of
people and the activities involved in
planning, controlling, and making
decisions.
 3. Information subsystem- is the
collection of people, machines, ideas, and
activities that gather and process data to
provide the necessary information.
 Theaforementioned
subsystems operate
within the organization
supported by available
resources called input ,
output, throughput, and
feedback.
-It includes the raw material and energy from
the environment that are transformed by the
system.
Ex.
1. Materials
2. Money
3. Personnel
4. Time
5. Energy
6. Equipment
7. Facilities
8. Information
- It refers to the processes used by the system to
transform raw materials and energy from the
environment into usable products or services.
- The throughput or the processes used by the
food service system are the:
1. Assembly of materials (menu planning,
purchasing, receiving, storing, issuing).
2. Production (preparation, cooking, sanitation
and safety).
3. Distribution
 Output means the product or
service that came from the
systems throughput.
 The goal, which is the efficient
service of quality meals is the
output.
 Costumer and employees
satisfaction falls under output,
too.
 Feedback is the information on the
success and or failure of aspects of data
or energy processing. Such information is
used foe evaluation and monitoring of the
system to guide it to more effective
performance.
 Feedback provides the management with
data for decision making (e.g., what
processes should be modified or change.
 1. Satisfy costumers by serving high quality food
while achieving a desired profit for the business.
 2. Provide well-balanced, nutritious, and
delicious food.
 3. Offer food at reasonable and affordable
prices.
 4. Offer prompt and excellent service to
costumers.
 5. Provide adequate facilities.
 6. Provide high standards of sanitation and
safety, which are concerns of every costumer.