Personal

Requirements
and
Functions
The Workers
 Page 03 of 14 w w w. r e a l l y g r e a t s i t e . c o m

Why is it the first concern of a job in the

Food service is the worker?

Awkward body postures can increase the stress on

ligaments and joints, leading to fatigue, discomfort,
and injury. Servers may not feel pain or discomfort
when in awkward postures, but the potential for
harm remains present.
 Page 03 of 14 w w w. r e a l l y g r e a t s i t e . c o m

Why is it the first concern of a job in the

Food service is the worker?

First impressions are crucial when it comes to making

your business a memorable one. Poor service can
make great food and its surroundings unattractive. In
contrast, a satisfied customer will return to your
establishment and recommend you to others.
Inverted “T” Positions

The head, t he chest , and

the trunk of the body rest
an inverted T formed by
the formed by t he hips
and the spine

Good Posture Poor Posture

(Inverted T position)
1. Set feet firmly
10" apart.

2. Keep back
straight and bend leg
muscles.

3. Grasp object
firmly and lift
slowly

Steps in Ground Lifting

The closer an object
is to the fulcrum
(triangle of a lever)
the better balance

The Lever with an Object at One End

Horizontal
Workspace
 A . T h e N o r m a l H o r i z o n t a l Wo r k A r e a
T h e s p a c e o n t h e w o r k s u r f a c e w i t h i n w h i c h w o r k i s d o n e w i t h l e a s t e n e rg y i s c a l l e d t h e N o r m a l
Horizontal work area. The worker makes an arc over the work surface by holding the upper arm
c o m f o r t a b l y c l o s e t o t h e s i d e a n d s w i n g i n g f r o m t h e e l b o w. T h i s u s e s t h e a a r m a n d f o r e a r m b u t n o t
t h e u p p e r o r b o d y. T h e u s e o f t w o h a n d i n c l u d e s s p a c e c o v e r e d b y t w o h o r i z o n t a l f o r e a r m s .
 A . T h e M a x i m u m H o r i z o n t a l Wo r k A r e a
This term refers to the space on the work surface within which work is done with an average
a m o u n t o f e n e rg y. M a k i n g a n a r c o v e r t h e w o r k s u r f a c e i s b y e x t e n d i n g t h e f u l l a r m e a s i l y o u t w a r d
a n d s w i n g i n g f r o m t h e s h o u l d e r. I t u s e s t h e w h o l e a r m b u t n o t t h e s h o u l d e r o r o t h e r p a r t s o f t h e
b o d y.
Characteristics
of Easy
Movement
 The Workers
Characteristics of Easy Movement
01 Simultaneous Movements
( Magkasabay)
These are the movements of the
hands that begin and end at the
same time
02 Symmetrical Movements 03 Natural Movements
( Magkatugma) ( Likas na Kilos)
Movements of the hands are easiest if
they are Symmetrical about the center of
Movements that correspond to the
the body. The right hands moves to the
right of the centerline, while the left physical structutre of the body and
moves to the left center. Movement are easiest and fastest to make.
directly forward from the body should
start with both hands and return at the
same time.
 The Workers
Characteristics of Easy Movement
04 Rhythmical Movements
( May Kumpas)
Movements in which the total motion pattern creates
rhythm when reoeated frequently and are easiest to
form.
05 Habitual Movements
( Kinaugalian)
The creation of rhythmical, simultaneous, symmetrical,
and natural movements leads to the development of
habitual movements. This type of movement indicates
the cycle of the movements is made exactly the same
way each time the cycle is repeated. Habitual movement
becomes automatic after a period of time and much
fatigue and strain can be eliminated
 The Workers

Work Simplification in Action

1. Use wire whip for mixing flour and water for gravies and sauces.
2. Put a little oil on top of water to prevent starchy food from boiling over.
3. Use cooking container for serving whenever possible.
4. Grind several food in succession when possible to save time in washing grinder. Grind some dry bread to
help clean machine.
5. Mold a cluster of string beans in hand and cut crosswise on a board with one pull of the knife.
6. Make use of carts and dollies for transporting ingredients and finished products.
7. Weigh rather than measure.
8. Use the largest size equipment (quarts or gallon measures) for measurement of large quantity ingredients.
9. Weigh or measure butter into pan to assure even volume.
10. Use thermometer and thermostat.
 The Workers

Total Quality Management

Total Quality Management (TQM) is a philosophy that puts major emphasis on the continuous process of quality
improvement with sustained customer satisfaction as its ultimate goal. TQM builds a customer-driven
organization dedicated to total customer satisfaction through continuous improvement in the effectiveness and
efficiency of the organization and its process.
Common guiding principles in the TQM practice can be summarized in the acronym ACCEPT:
A - aim for customer satisfaction
C - communicate and coordinate all activities
C - cooperate towards continuous improvement
E - empower the employees
P - promote usage of problem-solving tools
T - train for quality
 The Workers

ISO 9000
The International Organization for Standardization (ISO) is a worldwide federation of national
standard bodies (ISO member bodies) of more than 90 countries. The objective of ISO is to promote
the development of standardization in order to facilitate international exchange of goods and services.
The ISO 9000 Series Standards tell suppliers and manufacturers what is required of a quality oriented
system. It is a practical standard that can be employed in a large or small organization. Following the
ISO 9000 series, companies can learn the prerequisites and characteristics of good quality assurance
and quality management. A third party may be asked to carry out an assessment of a company's
quality system against ISO 9001, 9002, or 9003. If found compliant, the company will be granted a
certificate of registration.
Thank
You!