FOOD SERVICE PROCESS FLOW

WHAT IS THE
FOOD SERVICE
PROCESS FLOW?

• The food service process flow

outlines the steps involved in
managing and delivering food in
a foodservice operation, from
the initial planning stages to the
final service and cleanup.
FOOD SERVICE PROCESS FLOW

Menu
Purchasing Receiving Storing
planning

Issuing Preparing Cooking Holding

Cleaning
and
Serving
maintenan
ce
 MENU PLANNING

• Menu planning is the process of designing a menu

that meets the needs of customers while also being
feasible for the kitchen to produce.
• Understanding Customer Needs: Assessing the
preferences, dietary restrictions, and expectations of
your target audience.
• Cost Consideration: Evaluating the cost of
ingredients and potential selling prices to ensure
profitability.
• Nutritional Balance: Ensuring that the menu offers
a balanced diet with a variety of nutrients.
• Seasonality: Utilizing seasonal ingredients to
enhance flavor and reduce costs.
• Menu Variety: Offering a range of options to cater to
different tastes and dietary needs.
• Legal Compliance: Ensuring that the menu adheres
 PURCHASING
• Purchasing involves acquiring the necessary
ingredients and supplies required for menu
items.
• Supplier Selection: Identifying reliable
suppliers who offer quality products at
competitive prices.
• Ordering: Placing orders for ingredients,
equipment, and other supplies based on
inventory levels and anticipated needs.
• Cost Control: Negotiating prices and
managing budget constraints to maintain
profitability.
• Inventory Management: Keeping track of
stock levels to avoid over-purchasing or
running out of essential items.
 RECEIVING
• Receiving is the process of accepting
deliveries and ensuring that the items match
what was ordered.
• Inspection: Checking goods for quality,
freshness, and accuracy compared to the
purchase order.
• Documentation: Verifying delivery slips
and invoices to ensure that the correct items
and quantities have been received.
• Handling: Properly storing perishable goods
promptly to maintain their quality and safety.
• Reporting: Documenting any discrepancies
or issues with deliveries for resolution with
suppliers.
 STORING
• Storing involves keeping ingredients and
supplies in appropriate conditions to
prevent spoilage and contamination.
• Temperature Control: Ensuring perishable
items are stored at the correct
temperatures (e.g., refrigeration or
freezing) to prevent foodborne illnesses.
• Organization: Arranging items in a way
that makes them easy to locate and access,
often using a first-in, first-out (FIFO) system
to manage inventory.
• Sanitation: Keeping storage areas clean
and free from pests to maintain hygiene
and food safety.
 ISSUING
• Issuing refers to the process of
retrieving ingredients and supplies
from storage for use in preparation and
cooking.
• Portion Control: Issuing the correct
quantities to minimize waste and
ensure consistency in portion sizes.
• Record-Keeping: Tracking what is
issued to manage inventory levels and
control costs.
• Handling: Using proper techniques to
avoid contamination and damage to
items.
 PREPARING
• Preparing involves getting ingredients
ready for cooking.
• Prepping Ingredients: Washing,
cutting, chopping, and measuring
ingredients as needed for recipes.
• Mise en Place: Organizing and
arranging all necessary ingredients
and tools before starting the cooking
process to ensure efficiency.
• Recipe Adherence: Following
recipes accurately to ensure
consistent quality and flavor.
 COOKING
• Cooking transforms raw ingredients
into finished dishes.
• Techniques: Applying appropriate
cooking methods (e.g., baking, frying,
grilling) to achieve the desired results.
• Temperature Control: Cooking
foods to the correct temperatures to
ensure they are safe to eat and retain
their quality.
• Timing: Managing cooking times to
ensure that dishes are prepared and
served at their optimal state.
 HOLDING

• Holding refers to maintaining food at

the correct temperature until it is
ready to be served.
• Temperature Management:
Keeping hot foods hot and cold foods
cold to prevent bacterial growth and
maintain quality.
• Holding Equipment: Using
appropriate equipment such as heat
lamps, warming trays, or refrigeration
units.
• Timing: Monitoring how long food has
been held to ensure it remains safe
and fresh.
 SERVING

• Serving involves delivering the

prepared food to customers.
• Presentation: Ensuring that food is
presented attractively and meets
quality standards.
• Service: Efficiently delivering orders
to customers, either at tables or via a
service counter.
• Customer Interaction: Engaging
with customers to ensure satisfaction
and address any issues or requests.
 CLEANING AND
MAINTENANCE
• Cleaning and maintenance ensure a hygienic
and functional foodservice environment.
• Cleaning: Regularly washing surfaces,
utensils, and equipment to prevent
contamination and maintain hygiene.
• Sanitizing: Applying sanitizers to kill
harmful bacteria and viruses.
• Maintenance: Performing routine checks
and repairs on equipment to ensure it is in
good working order and complies with safety
standards.
• Waste Management: Properly disposing of
waste and managing recycling to minimize
environmental impact.